Sole Stuffed with Crabmeat

Ingredients:

• 3 tbsp. unsalted butter
• 2 tbsp. chopped scallions, white parts only
• 1 celery stalk, stringed & finely chopped
• 1/2 cup chopped mushrooms
• 8 oz. fresh crabmeat picked over for shells and cartilage
• 3 tbsp. mayonnaise
• 1/2 tsp. dry mustard
• salt
• freshly ground black pepper
• 3 tbsp. fresh lemon juice
• 2 lbs. sole filets
• chopped fresh parsley

Makes 4 Servings

1. Preheat oven to 375 F. Heat 2 tablespoons of the butter in a large skillet. Add the scallions and celery. Cook them over medium heat for about 2 minutes, stirring frequently. Add the mushrooms and cook another 2 minutes, or until mushrooms are cooked through and have exuded their juices. Remove from the heat and set aside.
2. Stir together the crabmeat, mayonnaise, dry mustard, salt and about 1 teaspoon of the lemon juice. Place the sole fillets on a clean counter. Spread the crabmeat mixture over half of each piece of sole, then score a line where you plan to fold over the other half. Do not cut all the way through the fish. Then, fold it over. You will have the equivalent of a hinged sandwich of sole with the crabmeat in the center.
3. Place the fillets in a buttered baking dish, and dot with remaining butter. Pour the remaining lemon juice over the fish. Bake for 15-20 minutes, or until the fish are cooked through. Sprinkle with parsley before serving.

WW POINTS VALUE: Who knows?

 

Note: This recipe appears in the Legal Sea Foods Cookbook. You can enjoy elegant restaurant dining at home. Sole has no flavor so adding flavorful ingredients makes this dish delicious. Sole stuffed with crab is absolutely delicious. I highly recommend adding minced garlic and maybe some dried bread crumbs to the crab mixture for more texture and flavor. I highly recommend  serving potatoes or steamed vegetables with this dish to make it complete.

Joe's Mustard Sauce

Ingredients:

• 1 tbsp. + 1/2 tsp. dry mustard or more
• 1 cup mayonnaise
• 2 tsp. Worcestershire sauce
• 1 tsp. A1 Steak Sauce
• 1 tbsp. heavy cream
• 1 tbsp. milk
• salt
• freshly ground black pepper

Makes 1 Cup (1 tbsp. per serving)

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt and pepper. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 teaspoon more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Book. This sauce is from Executive Chef Andre Bienvenue of Joe's Stone Crab in Miami Beach. I've never been to Joe's Stone Crab but I would love to eat there someday and also visit other places in Miami as well. From what I've been told, the stone crabs at Joe's are served cold and are already cracked; they come with small metal cups of this mustard sauce and melted butter. This mustard sauce is rich in flavor with a touch of spice. It goes great with steak, chicken, pork, turkey, and salmon when they are grilled. The mustard sauce is also great with grilled vegetables too.

Best Grilled Burgers

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup finely chopped scallions
• 1/4 cup fat-free egg substitute
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 whole wheat hamburger buns, split & toasted
• 4 slices sweet onion
• 4 thick tomato slices
• 4 romaine lettuce leaves
• 1/4 cup ketchup

Makes 4 Servings

1. Spray the grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, mix together beef, scallions, egg substitute, Worcestershire sauce, dry mustard, salt and pepper in a large bowl just until well combined. With damp hands, shape mixture into 4 (1/2-inch-thick) patties.
3. Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160 F for well done, about 5 minutes per side.
4. Place burgers on bottom of buns and top each with 1 onion slice, 1 tomato slice and 1 lettuce leaf. Cover tops of buns and serve with ketchup.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving a juicy hamburger, you have to cook and eat these. The burgers are better than what you would get at your local fast food joint or at a restaurant. Grilled burgers are the best because they are so flavorful and juicy they melt right in your mouth when you eat them. You can use any kind of lettuce in this burger if you don't have romaine lettuce. If you don't have ketchup, use tomato paste mixed in the burgers to make them more flavorful. I also highly recommend using minced garlic in these burgers because garlic always makes everything taste better.

Slow-Braised Pot Roast with Molasses & Mustard

Ingredients:

• 1 tbsp. garlic, chopped
• 1 tbsp. dried paprika
• 2 tsp. dry mustard
• 1 tsp. ground cinnamon
• 2 tsp. rosemary, chopped
• 1 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 2 lbs. top round or top sirloin roast
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, diced
• 1 tsp. garlic, chopped
• 2 tbsp. molasses
• 1 tbsp. Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 1 cup low-sodium beef stock
• salt
• freshly ground black pepper

Makes 8 servings

1. Combine garlic, paprika, mustard, cinnamon, rosemary, oregano, and pepper. Season meat with salt and pepper; rub with spice mixture. Marinate in the refrigerator up to 24 hours.
2. Heat a sauté pan over medium heat. Add olive oil and meat; brown lightly on all sides. Remove meat from pan and place in a crockpot. Add onions to the sauté pan and cook until translucent. Add garlic; cook until aromatic. Add molasses, mustard, soy sauce, and beef stock; bring to a simmer. Pour into crockpot with meat. Cook on low for 3-4 hours or until meat is tender when poked with a fork. Remove meat from crockpot; let rest in a warm spot.
3. Degrease the liquid and puree until smooth in a blender. Adjust seasoning.
4. Slice the meat 1/4-inch thick; serve with the sauce.

WW PONTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish deserves to be cooked low and slow. The herbs and garlic give this dish a nice aromatic flavor when it's cooking in the crockpot. This dish can be salty so adjust the salt to your own likening. Also, I highly recommend adding vegetables such as celery and carrots to make it more filling and a touch of tomato pasted for more flavor. These additions may add point value but they are worth it. I also recommend serving mashed potatoes alongside this meal because who doesn't love meat and potatoes? 

Braised Pot Roast

Ingredients:

• 3 lbs. beef top round, lean
• 1 tbsp. extra-virgin olive oil
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup mushrooms, cut into 1/6-inch thick
• 3 cloves, garlic, minced
• 1 tbsp. paprika
• 1 tsp. dry mustard
• 1 tbsp. thyme, chopped
• 1 (15 oz.) can diced tomatoes
• 1 cup red wine
• 1 cup low-sodium beef stock
• 1 tbsp. low-sodium soy sauce
• 1 tsp. lemon zest
• 1 tbsp. finely chopped parsley
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 10 servings

1. Season meat with salt and pepper
2. Heat a large sauté pan over medium-high heat. Add olive oil and meat. Sear meat all over until nicely browned. Remove from pan and place in crockpot.
3. Add onion, celery, and carrots to sauté pan; sauté for 5 minutes. Add mushrooms and turn up heat to brown. Add garlic and spices; cook until aromatic. Add tomatoes and red wine; reduce by half. Add beef stock and soy sauce. Pour over meat in crockpot. Turn crockpot on low, cover, and let cook for 6 hours or until the meat is tender.
4. Remove the meat from the crockpot. Place on a cutting board. Let sit. degrease the sauce; adjust seasoning with salt, pepper, and lemon zest. Stir in parsley. Slice the meat. Add to sauce and serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This meal is a great comfort food for whenever you're feeling cold and you want some comfort. You can make this meal in the morning and let it sit in the crockpot in the morning and let it cook nice and slow so it will be delicious after a long day. The amount of cooking that is necessary will depend on the shape of the roast. The longer and skinnier the roast, the shorter the cooking time. The more dense the roast, the longer it needs to cook.  There is also a healthy portion of vegetables in this meal which will fill you up. The original recipe calls for chicken stock so I use beef stock instead for a more beefy flavor. Don't forget to serve potatoes alongside the pot roast. What's a great meat dinner without a side of potatoes?  

Mustard-Crusted Beef Tenderloin

Ingredients:

• 1/4 cup coarse whole-grain Dijon mustard
• 2 tsp. honey
• 3/4 tsp. dry mustard
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. grated orange zest
• 1/2 tsp. grated lemon zest
• 1 tbsp. extra-virgin olive oil
• 1 (1 lb.) beef tenderloin

Makes 4 Servings

1. Preheat the oven to 425 F. In a small bowl, combine the whole-grain mustard, honey, dry mustard, pepper, orange and lemon zest; set aside.
2. In a heavy, large skillet, heat olive oil over medium-high heat. Quickly brown the roast on all sides in the hot oil (about 2 minutes total). Transfer meat to a rack set in a shallow roasting pan. Spread mustard mixture over top and sides of roast. Insert an oven meat thermometer into the center of the roast.
3. Roast the beef for 35-45 minutes or until meat thermometer registers 140 F. Cover meat with foil and let stand for 10-15 minutes before slicing. The temperature of the meat after standing should be 145 F.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who does not love steak? The combination of beef and mustard is so divine and it doesn't always have to be in the form of a burger. This is a new take on mustard-crusted beef. The mustard coating includes citrus zest, dry mustard and honey. I also added a pinch of salt and minced garlic for a touch more flavor. Besides, garlic always makes savory things better. You can use pork loin in place of the beef tenderloin as well as pork chops and sirloin steaks and your dinner will be just as delicious. Don't forget to let the meat rest for 10-15 minutes so the juices flow and it will be easier to cut. 

Cajun Dry Rub

Ingredients:

• 2 tbsp. whole cracked black peppercorns
• 1 tbsp. dried thyme
• 2 tsp. sweet paprika
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. garlic powder
• 1/2 tsp. ground bay leaf or dried sage
• 1/4-1/2 tsp. cayenne pepper

Makes 12 Servings

 

In a small jar, combine all ingredients. Seal and store in a cool, dry place for up to 3 months.

 

WW POINTS VALUE: 0 pts. (1 tsp. per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I had some pork ribs in my fridge and I felt like some lean protein packed with heat. This dry rub was so delicious on my pork ribs drenched in barbeque sauce. It gave the pork the perfect amount of heat without burning my taste buds. I highly recommend this dry rub on pork, beef, chicken, turkey, fish and even vegetables when you're in the mood for something spicy or when you're celebrating Mardi Gras.

Grilled Canadian Bacon

Ingredients:

• 1 pound Canadian bacon, cut into 1/4-inch slices
• 1/4 cup sugar-free apricot preserves
• 1/4 tsp mustard powder

Makes 4 Servings

1. Preheat the broiler.
2. Place the bacon on a broiler rack 3 inches from the heat and cook for 4 mintues.
3. In a small bowl, combine the preserves and mustard. Turn the bacon and brish with the preserve mixture. Broil for 4 minutes longer, or until bacon is well-done.
    

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Last night, I wasn't terribly hungry and I had bacon and eggs. I have come to love bacon but I didn't know how to cook it well. I always cooked bacon in the microwave so I wouldn't have to clean up all the grease. I decided to broil it with some flavor and it was SO delicious! It didn't burn, it wasn't too crispy and it was just perfect/ I loved the taste of the bacon with the preserves and dry mustard because they gave the bacon some tang and flavor. This bacon can be made in 10 miunutes to make it crispy and delicious. Plus, there are less than 5 ingredients in this side dish so 5-ingredient queen will be very impressed that you made this. 

Deviled Eggs with Roasted Red Peppers

Ingredients:

• 4 large eggs
• 2 tbsp fat-free mayonnaise
• 1 oz. roasted red peppers (packed in water), about 1 piece, minced
• 1 tsp dry mustard
• 1/8 tsp hot pepper sauce
• 1 tbsp chives or parsley, freshly minced
• Pinch of paprika

Makes 4 Servings

1. Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
2. Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
3. Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.

WW POINTS VALUE: 2 pts (2 halves per serving)

Note: This recipe appears on www.weightwatchers.com.  Deviled eggs have been an American classic dish since the 1950's and they are yummy no matter how you make them. These appetizers are great for a party because everyone always goes for the deviled eggs. I made a few changes to this recipe. I used dry mustard instead of Dijon mustard so the mixture wouldn't be as gooey. I also sprinkled a pinch of paprika on top of the eggs for a little more heat and flavor. Plus, paprika is tradtionally used to top deviled eggs. I also highly recommend using a pastry bag and decorating tip to squeeze out the egg yolk filling into the egg white base for a much prettier presentation. Also, make sure you keep your eggs in the pot for simmering for EXACTLY 12 minutes so the yolk filling is creamy and you don't get any brown rings around the egg white shell. 

Smoky Barbecue Sauce

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2 cups ketchup
• 3 tbsp packed dark brown sugar
• 1 tbsp cider vinegar
• 1 tbsp molasses
• 1 tsp chili powder
• 1 tsp dry mustard
• 1/2 tsp sweet smoked paprika
• 1/4 tsp ground ginger
• 1/8 tsp cayenne

Make 8 Servings

Heat the oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 3-4 minutes. Add the ketchup, dark brown sugar, vinegar, molasses, chili powder, dry mustard, paprika, ginger, and cayenne; bring to a boil, reduce heat to low, cover and simmer until thickened, 10-12 minutes.

WW POINTS VALUE: 2 pts (1/4 cup per serving)

Note: This recipe appears in The WW New Complete Cookbook. This is the second time I've made barbeque sauce this month and I loved this recipe. This barbeque sauce TASTES like a barbeque sauce you'd get at a restaurant. I used the South Beach Ketchup in this recipe and it was a good move. The South Beach Ketchup is so nice and thick it gives this barbeque sauce more thickness and what barbeque sauce is suposed to taste like. The sauces rich taste comes from the sweet smoked paprika. Even though the recipe says not to puree the sauce, I highly recommend putting the sauce in a blender or food processsor and pureeing it to make it more thick and rich in taste. You can use this sauce over chicken, pork, salmon, beef and maybe some beans if you want.