Grilled T-Bone with Barbecue Sauce

Ingredients:

• 2 tbsp. ketchup or chili sauce
• 1 tbsp. packed dark brown sugar
• 1 tbsp. Worcestershire sauce
•  1 garlic clove, minced
• 2 tsp. coarse-grained Dijon mustard
• 1 tsp. grated peeled fresh ginger
• 1 (1 lb.) lean T-bone steak, trimmed

Makes 4 Servings (3 oz. per serving)

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. To make barbecue sauce, stir together chili sauce or ketchup, brown sugar, Worcestershire sauce, garlic, mustard, and ginger in a small bowl.
3. Brush some of the sauce on both sides of steak. Place steak on grill rack and grill, brushing with remaining sauce, until instant-read thermometer inserted into side of steak registers 145 F, about 6 minutes per side. Transfer steak to cutting board and let stand 10 minutes before slicing against grain.

WW POINTS VALUE: 9 pts.

 

Note: This  recipe appears in the WW Family Meals Cookbook. If you love BBQ, this dish is for you. The homemade barbecue sauce is absolutely delicious because it's full of spicy flavors. This barbecue sauce is also great on chicken, pork, vegetables and certain kinds of fish. Also, don't forget to season the steak with salt and freshly ground black pepper for extra flavor.





Pork Kebabs with Scallion-Chili Paste

Ingredients:

• 6 scallions, roughly chopped
• 1/2 cup cilantro leaves
• 1 tbsp rice vinegar
• 2 tsp Asian fish sauce
• 1 tsp chili paste (from a jar)
• 1 1/2 lbs. pork top loin, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch-thick rounds
• 2 garlic cloves, minced
• 1 tsp canola oil
• salt
• freshly ground black pepper
• 8 (12-inch) skewers

Makes 4 Servings

1. In a food processor, combine scallions and cilantro; pulse until finely chopped. Add vinegar, fish sauce, and chili paste; process untila rough paste forms, about 30 seconds. Transfer scallion-chili paste to a medium bowl, add pork, and turn to coat well.
2. In another medium bowl, toss zucchini with garlic and oil. Thread pork and zucchini evenly onto skewers, alternating pieces.
3. Lightly coat a grill or grill pan with cooking spray and heat ot medium-high. Grill kebabs, turning frequently, until pork is just cooked through, 10-12 minutes. Season lightly with salt and pepper and serve.

 WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The weather was nice and I wanted to grill my dinner and I was in the mood for Asian. Asian food grilled is so delicious. If you don't have skewers, don't worry. You can grill the pork as a whole and put the zucchini and other vegetables wrapped in tin foil and have grilled roasted vegetables as a side and your meal will be just as delicious. The scallion-chili paste may not look appealing but it tastes really delicious. Chili paste is universal and can be used in dishes such as burgers, stir-fries, homemade sauces and condiments and even in eggs.

Thai Beef and Lettuce Rolls

Ingredients:

• 1 lb. ground beef (7% fat or less)
• 4 garlic cloves, minved
• 1 tbsp reduced-sodium soy sauce
• 2 tsp chili garlic sauce
• 2 tsp pasked brown sugar
• 1 tsp Asian (dark) sesame oil
• 8 Boston lettuce leaves
• 1 cup matchstick -cut carrots
• 8 fresh cilantro sprigs
• 8 fresh mint sprigs

 Makes 4 Servings

1. Mix together the ground beef, garlic, soy sauce, chili sauce and brown sugar in a medium bowl until combined.
2. Spray a large nonstock skillet with nonstick spray and set over medium-high heat. Add the beef mixture and cook, breaking it apart with a wooden spoon, until  browned, about 3 minutes. Stir in the sesame oil.
3. Place about 1/4 of the beef mixture on each lettuce leaf. Top evenly with 1/8 of the carrots, 1 cilantro sprig and 1 mint sprig. Fold in two opposite sides of each leaf.

 

WW POINTS VALUE: 4pts (2 lettuce rolls per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. My mom and I were craving burgers and this was a burger recipe I came across and wanted to try. I've never had Asian burgers before and so I was on a new mission. I really enjoyed this burger as did my mom. Asian burgers stand out from the rest because (from what I understand) the recipes don't include buns. Asian flavors have a different kind of aroma to them and they give you that extra kick and spice in your mouth. If you don't have cilnatro and/or mint sprigs, use a 1/4 cup dry measure to qickly and evenly divide the beef.