Crown Roast of Pork

Ingredients:

• 2 tbsp. + 2 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 2 tbsp. chopped fresh oregano or 2 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 1 (6-7 lb.) crown roast of pork, fat trimmed & bones frenched
• 4 celery stalks, cut into 1 1 /2-inch pieces
• 2 medium onions, quartered
• 2 medium carrots, cut into 1 1/2-inch pieces
• 1/4 cup water + 2 tbsp. water
• 1/4 cup dry red wine

Makes 8 Servings

1. Whisk together 2 teaspoons of the oil, garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
2. Position rack in the lower third of the oven and heat oven to 425 F.
3. Toss celery, onions, and carrots with remaining 2 tablespoons oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning.
4. Roast pork for 30 minutes, reduce heat to 350 F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few pork chops reads 155 F to 160 F, 1 1/4 to 1 1/2 hours.
5. Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
6. While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of pan. Simmer until you have a flavorful juice, 3-4 minutes.
7. Carve roast into thick chops and serve with pan juices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This elegant dish is easy to make. Pork can be an elegant dish to make and enjoy. If you don't have a crown roast of pork, use boneless pork chops or pork loin, rub the mixture all over the meat, grill the meat, let it rest and serve. The meat served alongside the chutney and vegetables is delicious.

Sauteed Pork with Peaches

Ingredients:

• 1 1/2 lbs. pork tenderloin, trimmed and cut into 8 pieces
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. canola oil
• 1 red onion, thinly sliced
•  2 peaches, cut into 1/2-inch wedges
• 1/2 cup dry red wine
• 2 tbsp. fresh lemon juice
• 2 tbsp. packed brown sugar
• 1/8 tsp. ground cinnamon

Makes 4 Servings (2 slices pork & about 1/3 cup peaches and sauce per serving)

1. Place the slices of pork between sheets of wax paper. With a meat mallet or rolling pin, pound to 1/4-inch thickness.
2. Sprinkle the pork with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned, about 2 minutes on each side; transfer to a plate.
3. Add the onion to the skillet; reduce the heat to medium and cook, stirring, until slightly softened, about 2 minutes. Add the peaches and cook, stirring, until lightly browned, about 2 minutes. Add the remaining ingredients and cook, stirring, about 1 minute. Return the pork to the skillet and simmer until cooked through, about 3 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call elegant barbecue. I say this because I was at a BBQ joint this past weekend and I had pulled pork, chicken, cole slaw and macaroni and cheese. I was not impressed but I guess when you cook at home it's hard to find good food whenever you eat out. I wanted to cook my own summer pork dish after eating pulled pork. I really enjoyed this meal because it was succulent and flavorful.This quick and easy meal can be enjoyed any day of the week. Don't forget your favorite veggies!

Tomato & Red-Wine Braised Chicken Legs

Ingredients:

• 4 (1/2-lb.) whole chicken legs, skinned
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 (28 oz.) can Italian-seasoned crushed tomatoes
• 1/2 cup dry red wine
• 3 tbsp. fresh flat-leaf parsley, chopped
• 8 oz. pappardelle or extra-wide noodles

Makes 4 Servings (1 cup pasta, 1 chicken leg, & 1/2 cup sauce per serving)

1. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate.
2. Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and wine; bring to a boil. Reduced the heat and simmer, uncovered, about 5 minutes. Return the chicken to the skillet and add the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and pulls easily from the bones, 35-40 minutes.
3. Transfer the chicken to a plate; cover with foil to keep warm. Return the tomato mixture in the skillet to a boil. Reduce the heat to medium and cook, uncovered, until slightly thickened, about 8 minutes. Return the chicken to the skillet, then stir in the parsley and orange zest.
4. Meanwhile, cook the pasta according to the package directions, omitting the salt, if desired; drain. Divide the pasta among 4 plates, then top with a chicken leg and the sauce.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you enjoy Italian cuisine, this dish is for you. Chicken and tomatoes always make a delicious combination. The orange zest adds a touch of zing  and flare to this dish. If you don't have chicken legs on hand, use boneless, skinless chicken breasts and the meal will be just as tasty but the point value will decrease and the cooking time will decrease as well. This Italian comfort food will be a favorite on the weekend and make you wish you were in the heart of Italy.

Slow-Cooker Pulled Beef

Ingredients:

• 1 (14.5 oz.) can no-salt-added diced tomatoes, drained, juices reserved
• 3/4 cup red wine
• 1 large red onion
• 1 medium red bell pepper, sliced
• 1 apple, peeled and cut into chunks
• 3 garlic cloves, minced
• 3/4 tsp. coarse kosher salt
• 1/4 tsp. freshly  ground black pepper
• 1 bottom round rump roast (3 1/2 lbs.)
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 tsp. chipotle chile powder

Makes 12 Servings (3/4 cup per serving)

1. In a 6-quart slow cooker, combine the diced tomatoes (without the juice), wine, onion, bell pepper, apple, garlic, 1/2 teaspoon of the salt, and the black pepper. Set to high and cook while you brown the meat.
2. Pat the meat dry. Untie the meat if it was tied as a roast and cut off any external fat. In a large skillet, heat the oil over medium-high heat until it shimmers. Sprinkle the remaining 1/4 teaspoon salt over bottom of the pan. Add the meat and lightly brown on all sides, including the ends, 5-7 minutes total.
3. Nestle the meat into the tomato mixture in the slow cooker. Add the reserved juice from the tomatoes to the skillet and stir to get up any browned bits. Pour the liquid over the meat. Sprinkle the meat with chipotle powder. Turn the heat to low and cook for 4 hours. Turn the roast over and cook on low until the beef is tender and you can pull it apart with a fork, 3-4 hours longer (check at 3 hours and if it needs more time, turn the roast over again and cook for another hour).
4. Remove the beef from the cooker and put onto a cutting board. When cool enough to handle, use two forks to pull the beef into shreds.
5. With an immersion blender, puree the sauce in the slow cooker (taste and add more chipotle powder, if desired), then return the beef to the sauce. Serve on its own or spoon over 1/2 cup cooked quinoa, if you like.

WW POINTS VALUE: 5 pts. without quinoa, 8 pts. with quinoa

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. If you love beef stew, this dish is for you. Beef stew is a wonderful comfort food to enjoy when it's done right. The people at South Beach have done it again with beef and comfort food. You can use any color bell pepper in this dish and it will taste just as good. If you don't want to add an apple in this stew, add diced carrots or parsnips and it will still hearty and delicious. This stew also makes nice leftovers too.  

Winter-Spiced Pomegranate & Clementine Sangria

Ingredients:

• 1 (750-ml) bottle dry red wine, such as Grenache
• 1 cup reduced-calorie cranberry-juice cocktail
• 1 cup pure pomegranate juice
• 1/4 cup orange liqueur, such as Grand Marnier or Cointreau
• 2 clementines, halved & thinly sliced into half rounds
• 1 lemon thinly sliced
• 4 (3-inch) cinnamon sticks
• 5 star anises
• 1 cup diet lemon-lime soda
• 1/2 cup pomegranate seeds

Makes 8 Servings ( 1/2 cup per serving)

1. Combine wine, cranberry juice, pomegranate juice, orange liqueur, clementines, lemon, cinnamon sticks, and star anise in large pitcher.
2. Refrigerate at least several hours or up to overnight to allow flavors to blend.
3. When ready to serve, discard the cinnamon sticks and star anises, and pour in soda. Fill 8 wineglasses or other glasses with ice and top with sangria. Sprinkle with pomegranate.



WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can enjoy Sangria in the winter time with the right flavors. Pomegranate seeds and juice, cranberry juice, and clementines, are the perfect winter fruits for this cocktail. The cinnamon, star anise, and red wine have an earthy combination and leave a unique aftertaste in your mouth. Serve this to your guests and they will be delighted. Let the guests top off their sangria with a splash of seltzer. It will lighten the drink and give them some extra spark.

 

Peppered Beef Tenderloin with Port Wine Sauce

Ingredients:

• 1 tsp. whole black peppercorns
• 1 tsp. fennel seeds
• 3/4 tsp. salt
• 2 tsp. extra-virgin olive oil
• 1 (1-lb.) lean beef tenderloin, trimmed
• 1 small onion, finely chopped
• 2/3 cup ruby port wine
• 2 tsp. whole-wheat flour
• 1/2 low-sodium beef broth
• 1 tsp. Dijon mustard
• 2 tsp. unsalted butter

Makes 4 Servings (3 slices of beef & 2 tbsp. sauce per serving.)

1. Preheat the oven to 400 F.
2. Combine peppercorns, fennel seeds, and 1/2 teaspoon of salt in small zip-close plastic bag; press out air and seal bag. With meat mallet or rolling pin, pound until crushed. Spread spice mixture on sheet of wax paper. Roll tenderloin in spice mixture until coated, pressing so it adheres.
3. Heat oil in small heavy flameproof roasting pan over medium-high heat. Add beef and cook until browned on all sides, about 8 minutes.
4. Transfer pan to oven and roast until instant-read thermometer inserted into center of beef registers 145 F, about 30 minutes. Transfer to cutting board and let stand 10 minutes.
5. Meanwhile, to make sauce, spray roasting pan with nonstick spray and set over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add wine and cook, stirring, 2 minutes. Whisk in flour and cook, stirring, about 1 minute. Whisk in broth, mustard, and remaining 1/ 4 teaspoon salt; bring to boil. Cook, stirring, until sauce bubbles and thickens, about 4 minutes longer. Remove pan from heat; swirl in butter until melted. Cut beef against grain into 12 slices and serve with sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I like to call elegant entertaining during the winter solstice. Who doesn't love beef with red wine? If you don't have beef tenderloin on hand, use sirloin steak and broil or grill the steak instead. If you have a food processor or a spice grinder, put the spice mixture into the machine and grind it so it looks like a spice rub. I highly recommend mixing minced garlic with the spice mixture for a more aromatic flavor. The red wine sauce add a touch of zing to the beef. It goes great with potatoes and vegetables too.

Poached Pears with Red Wine & Star Anise

Ingredients:

• 2 cups boiling water
• 3 red zinger or Raspberry tea bags
• 2 cups dry red wine
• 1/2 cup granular sugar
• 3 (3-inch) orange zest strips, removed with vegetable peeler
• 2 cardamom pods
• 1 star anise
• 4 (1/2 lb.) firm-ripe Bosc pears, peeled, halved, & cored
• 1/2 cup plain fat-free Greek yogurt
• 2 tbsp. coarsely chopped pistachios

Makes 8 Servings ( 1 pear half, 1 1/2 tbsp. syrup, 1 tbsp. yogurt, & scant 1 tsp. pistachios)

1. Pour boiling water into glass measuring cup or bowl; add tea bags and let steep 4 minutes. Remove tea bags and discard; pour tea bags into large saucepan. Add wine, sugar, orange zest, cardamom pods, and star anise; bring to boil over medium heat, stirring until sugar is dissolved.
2. Reduce heat to simmer and add pears; place sheet of wax papers on top of pears to keep them submerged. Cook, covered, until pears are just tender when pierced with a small knife, 30-35 minutes. Remove saucepan from heat; uncover and let pears cool in wine mixture.
3. When pears are cool, with slotted spoon, transfer to large bowl; set aside.
4. Bring wine mixture to boil over high heat. Boil until reduced to about 2/3 cup, 10-15 minutes. Remove saucepan from heat and let syrup cool to room temperature. Discard orange zest, cardamom, and star anise.
5. To serve, place 1 pear half, cut side up, in each of 8 serving dishes or dessert plates. Spoon syrup evenly over pears. Spoon yogurt evenly on top of or alongside pears and sprinkle with pistachios.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert and it's perfect for foodies. Pears cooked in wine is absolutely delicious. The combination of orange, spices, tea and wine is heavenly delicious. The pears and the flavors of the wine syrup will melt in your mouth. You can use almonds, walnuts, or even dark chocolate chips as a garnish in this recipe. If you don't have raspberry tea bags on hand, use any fruit-infused tea bags and a handful of fresh raspberries when cooking and they will work just as well.

Chicken with Cremini Mushroom-Port Sauce

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 (10 oz.) package sliced cremini mushrooms
• 1/3 cup ruby port wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. whole wheat flour
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme

Makes 4 Servings (1 chicken breast half & generous 1/3 cup sauce per serving)

1. Sprinkle the chicken with salt and pepper. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
3. Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is an elegant meal that can be made any night of the week. This meal is so flavorful it tastes better than a restaurant. You can cook and serve any vegetable or your choice such as green beans, tomatoes, zucchini, etc. and you'll have a satisfying meal. You can use any red wine if you don't have any port on hand.

Ragu Bolognese

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. lean ground beef
• 1/2 cup dry red wine
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 (28 oz.) can petite diced tomatoes
• 1/2 cup low-fat milk
• 1/2 lb. whole wheat spaghetti
• 1/4 cup grated Parmesan cheese

Makes 6 Servings (1 cup per serving)

1. Heat oil in a large deep skillet over medium-high heat. Add beef and cook, breaking it apart with wooden spoon, until browned, about 5 minutes. Add wine and cook, stirring, until evaporated. Stir in onion, carrot, celery, oregano, salt, and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in tomatoes with their juice; bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 12 minutes. Stir in milk and cook, stirring, until creamy and thickened, about 5 minutes longer.
2. Meanwhile, cook spaghetti, according to package directions, omitting salt if desired; drain well.
3. Add pasta and Parmesan to skillet and cook, tossing, until heated through, about 2 minutes longer.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call a taste of Italy. Don't be intimidated by all the ingredients. Once you get your mise en place together, it's all smooth sailing from then on. The original recipe calls for dry white wine but I prefer red wine with my ground beef. You can use ground turkey, chicken, pork or veal in the Bolognese and this dish will still be deliciously comforting. You can use the white wine with the white meat and the red wine with the ground beef. I also recommend 3 garlic cloves minced in with the vegetables for a more aromatic flavor and garlic always makes everything taste better. If you make this dinner, I promise you it will bring your family and friends to the table and people will love it. As for the olive oil, you can use a variety of Mediterranean in fused olive oil in this dish. For a selection, visit www.TheImperialOlive.com.

Sonoma Plum and Rosemary Pork Roast

Ingredients:

• 1 2-pound boneless pork top loin roast (single loin)
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 tbsp. fresh rosemary, chopped
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 1/2 cups port
• 1/4 cup reduced-sodium chicken broth
• 6 fresh plums, pitted and quarteredwi
• Fresh rosemary sprigs (optional)

Makes 6 Servings

1. Preheat oven to 300°F. Season with pork with kosher salt and pepper. In a 4- to 5-quart oven-going Dutch oven, heat oil over medium heat. Add pork; cook for 5 to 8 minutes or until browned, turning roast to brown evenly on all sides. Remove pork from pan; set aside.
2. Add onion and carrot to Dutch oven. Cook about 5 minutes or until the onion is golden brown, stirring frequently. Stir in the rosemary and garlic; cook and stir for 1 minute more. Add port and broth. Return the pork to the pan. Heat just until boiling.
3. Cover Dutch oven and bake for 20 minutes. Add plums. Bake, covered, for 20 to 25 minutes more or until an instant-read thermometer inserted into center of pork registers 145°F.
4. Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing. The temperature of the pork after standing should be 150°F. Meanwhile, using a slotted spoon, transfer plums to a serving platter. Remove any grease from the sauce. Place Dutch oven over medium-high heat on the stove. Reduce heat; boil gently, uncovered, about 10 minutes or until sauce is reduced to about 3/4 cup.
5. To serve, thinly slice pork. Arrange pork slices on platter with plums. Serve with sauce. If desired, garnish with fresh rosemary.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call a winner, winner, pork dinner. Who doesn't love pork and wine? Certain fruits go very well with pork and plums are one of them. You can use any variety plum in this dish and your pork roast will be delicious. The recipe also suggests you can use figs or dried figs in this dish. I made this last night and it was delicious. The combination of red wine, plums, pork and vegetables is so heavenly delicious. I do highly recommend checking your pork so it doesn't come out dry in the end and keeping an eye on the sauce so it doesn't evaporate. I highly recommend serving this on a special occasion or for when you're having company for dinner. One bite of this and they will go nuts for it. I also highly recommend using Rosemary-Infused Olive Oil in this dish to enhance the rosemary flavors. For more information, visit www.TheImperialOlive.com.

Steak & Mushroom Kebabs

Ingredients:

• 1/2 cup dry red wine
• 1/4 cup extra-virgin olive oil
• 2 tbsp. South Beach Ketchup
• 1 tbsp. balsamic vinegar
• 1 tsp. Worcestershire sauce
• 1 garlic clove, minced
• 1 tsp. salt
• freshly ground black pepper
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried oregano
• 2 lbs. sirloin steak, cut into 2-inch pieces
• 2 cups large mushrooms

Makes 4 Servings

1. In a large bowl, combine wine, oil, ketchup, vinegar, Worcestershire sauce, garlic, salt, pepper, marjoram and oregano. Add the steak and mushrooms and stir to coat. Cover and allow to stand at room temperature for 20 minutes, then refrigerate overnight.
2. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or the broiler.
3. Drain and discard the marinade. Thread the meat and the mushrooms onto 4 skewers.
4. Grill over heat or broil 4 inches from the heat, turning occasionally, for 7 minutes, or until the meat is no longer pink.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. Warm weather has arrived and what better way to celebrate that shish kebabs. It's also a great way to kick-start your new lifestyle. I really loved the combination of red wine, ketchup, balsamic vinegar, Worcestershire sauce, garlic and herbs is really succulent. Grilled vegetables such as eggplant or zucchini would go great with these beef steak kebabs. You can have your beef and eat it too.

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?  

Chicken & Mushroom Bolognese

Ingredients:

• 1 (9 oz.) package fresh fettucine
• 4 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 small carrot, chopped
• 1 small celery stalk, chopped
• 2 garlic cloves, minced
• 1/2 lb. ground skinless chicken breast
• 1 (10 oz.) package sliced mushrooms
• 1/2 tsp. salt
• 1/2. tsp. freshly ground black pepper.
• 1 cup prepared fat-free marinara sauce

Makes 4 Servings (1 1/4 cups per serving)

1. Cook the fettucine according to the package directions. Drain, reserving 1/2 cup of the pasta water.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, carrot, and celery; stirring, until the onion is golden, about 4 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Add the mushrooms, salt and pepper; cook, stirring occasionally, about 2 minutes. Add the marinara sauce and bring to a simmer.
3. Add the pasta to the Bolognese sauce and toss, adding enough of the reserved cooking water to moisten the sauce, if needed.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This was a nice treat for a change. I was craving Italian food and was cleaning out the refrigerator at the same time and this recipe looked too good to pass up. This was a delicious dinner and a compliment to Italy. Plus, this dinner was tastier than takeout and just as good as what you would order at your local Italian restaurant. You can use any kind of pasta in this dish and your dish will still be delicious. If you're strapped for time, put the onion, celery and carrot in a food processor and then put them in the skillet. I highly recommend adding a touch of basil and oregano to the Bolgnese mixture because basil and oregano add such aromatic flavors to Italian cooking. I also recommend adding a touch of dry red wine to the sauce because wine always makes things taste better. 

Red Wine Barbecue Sauce

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/2 cup onion, chopped
• 1 tbsp. garlic, minced and chopped
• 1 cup red wine
• 2 tsp. Dijon mustard
• 1/2 cup ketchup
• 2 tsp. soy sauce
• 1 tbsp. molasses
• salt
• freshly ground black pepper

Makes 1 cup, 8 Servings (2 tbsp. per serving)

1. Heat a small saucepan over medium heat. Add olive oil and onions. Saute until onions are caramelized and tender. Add garlic until aromatic, about 1 minute. Stir in red wine and mustard. Bring to a simmer and reduce by three quarters.
2. Stir in ketchup, soy sauce, and molasses. Bring to a simmer and cook for 10 minutes to meld the flavors. Adjust seasoning with salt and pepper. Blend with a handheld blender or in a blender until smooth.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a good barbecue sauce once in a while? You can make your own sophisticated barbecue sauce at home  in 30 minutes and it's better than what you would get at the grocery store. Barbecue is an American staple and each region takes great pride in their own. What makes this barbecue sauce stand out are the red wine and Dijon mustard. Reducing the wine removes the alcohol and eliminates the raw wine flavor so it is safe to serve to people under 21. I highly recommend using this barbecue sauce on chicken, turkey, pork, steak and even fish for your next sophisticated barbecue because it will stand out.

Coq au Vin Stew with Whole-Wheat Egg Noodles

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 cup carrot, chopped
• 1 tbsp. garlic, minced and chopped
• 1 tbsp. tomato paste
• 1 tbsp. whole wheat flour
• 1/2 cup canned diced tomatoes
• 1 bay leaf
• 1/4 tsp. dried thyme
• 1/2 cup dry red wine
• 3/4 cup low-sodium chicken broth
• 2 cups brown button mushrooms, trimmed and quartered
• 1  tbsp. unsweetened cocoa powder
• 1 tbsp. parsley, chopped
• 1/2 lb. whole-wheat egg noodles, cooked
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a large Dutch oven or deep sauté pan over medium heat. Add 1 tablespoon of oil and chicken; lightly brown chicken on all sides. Remove from pan and reserve. Deglaze pan with water; add onion, celery and carrots. Cook until onions are slightly browned. Add garlic; cook until aromatic, about 1 minute. Add tomato paste and cook for 2 minutes. Periodically deglaze the pan with 1-2 tablespoons of water if the bottom starts to get too brown. Add flour and cook for 2 minutes; then add tomatoes, bay leaf, thyme, red wine, and chicken stock. Bring to a simmer. Return chicken and any residual juices to the pan. Gently simmer until the chicken is tender, about 20 minutes.
2. Heat a separate sauté pan over medium-high heat. Add 1 tablespoon oil and mushrooms. Saute  until they are golden brown and have released their juices. Add the mushrooms to the chicken. Add the cocoa powder. Bring to a simmer. Cook for 5 minutes. Adjust seasoning with salt and pepper. Stir in parsley.
3. Serve with cooked whole-wheat noodles.

WW POINTS VALUE: 12 pts.

 

Note; This recipe appears in the New Sonoma Cookbook. Coq Au Vin is a classic French poultry dish that is slowly braised in red wine. I know it looks overwhelming but the end result is heavenly delicious. I also know this dish has a lot of points but there's also a lot of vegetables in this stew and the original recipe calls for chicken legs. I highly recommend using boneless, skinless chicken breasts because they're meatier and have more protein. If you don't have regular onions, I highly recommend using pearl onions because they are perfect in French stews. The cocoa powder gives the stew a heartier flavor with the red wine and broth. This dish is just as tasty and delicious without the noodles. I highly recommend serving this dish in the winter because it will warm your soul. 

Meat Loaf

Ingredients:

• 1 (6-oz.) can no-salt added tomato paste
• 1/2 cup dry red wine
• 1/2 cup water
• 1 garlic clove, minced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• freshly ground black pepper
• 1 lb. ground turkey breast
• 1 cup oatmeal
• 1 egg
• 1/2 cup shredded zucchini

Makes 8 Servings

1.  Preheat the oven to 350 F. Combine the tomato paste, wine, water, garlic, basil, oregano, salt and pepper in a small saucepan. Bring to a boil, the reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.
2. Combine  turkey, oatmeal, egg, zucchini and 1/2 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf and place into an ungreased 8-x 4-inch loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining tomato mixture over the top of the loaf. Bake for an additional 15 minutes.
3. Place on a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet book. It's cold outside and it's a great excuse to fire up the oven and cook comfort food. I never like meatloaf as a kid but now that I'm quite the home cook, meatloaf isn't so bad. This meatloaf uses ground turkey, shredded zucchini and oatmeal and it's delicious. If you don't have any dried oatmeal, use cooked brown rice or dried bread crumbs and your meatloaf will still be delicious. I also highly recommend adding  garlic to the turkey breast because garlic always makes everything better. The wine and tomato-herbed sauce is delicious in and on top of the meatloaf. If you have individual loaf pans, I highly recommend putting the meatloaf in them because they make perfect portion servings and you can easily wrap them up and freeze them.



Cracked Pepper Steak

Ingredients:

• 1 tbsp. cracked black pepper
• 1/2 tsp. dried rosemary
• 2 beef tenderloins, 1-inch thick (4-6 oz. each)
• 1 tbsp. margarine
• 1 tbsp. extra-virgin olive oil
• 1/4 cup brandy or dry red wine

Makes 2 Servings

1.  Combine the pepper and the rosemary in a large bowl. Coat both sides of the steak with the mixture.
2. Heat the margarine and oil in a skillet until hot. Add the steaks and cook over medium or medium-high heat for 5-7 minutes or until a thermometer inserted in the center registers 160 F (for medium).
3. Remove steaks from the skillet and cover to keep them warm.
4. Add the brandy to the skillet and bring to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Book. If you're looking to kick-start your weight loss or your new healthy lifestyle, this quick and easy steak dinner is for you. You  can have your steak and eat it too because it's packed with protein and will quickly fill you up. Cooked alcohol mixed with herbs and cracked pepper is so delicious. I highly recommend adding a touch of garlic to this recipe because garlic makes everything better. If you want to add a little more flavor to this dish , use a flavored olive oil. You can visit www.TheImperialOlive.com for more details. 

Cod Ciopinno

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 yellow squash, diced
• 1 cup reduced- sodium chicken broth
• 1 cup canned diced no-salt-added tomatoes
• 1 cup dry red wine
• 1/2 tsp. salt
• pinch cayenne pepper
• 1 pound cod, cut into 1-inch pieces
• 2 tbsp. chopped flat-leaf parsley

Makes 4 Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Add squash, broth, tomatoes, wine salt and cayenne; bring to a boil. Reduce heat, cover, and simmer 10 minutes.
2. Add cod and cook until fish is just opaque in center, about 5 minutes. Stir in parsley.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Ciopinno is an Italian-American dish that originated in San Francisco in the late 1800's. This is what I think of as a beginner's version of Ciopinno because a traditional cioppino consists of the fresh catch of the day plus clams, mussels, squid, crab, etc and a tomato and wine broth. This was my first attempt at making Cioppino and I have to say it wasn't bad. I make delicious beef stews but the fish stew wasn't so bad. I really love the combinations of wine, tomatoes, and garlic and how they all go so well with fish. You can also use halibut, mahi mahi or any other white fish in this stew for a much heartier version. 

Grilled Duck Breasts with Orange-Balsamic Glaze

Ingredients:

• 1 1/4 cups orange juice
• 1/2 cup balsamic vinegar
• 1 whole (1 3/4-pound) boneless duck breast, trimmed of all skin and fat, and separated into 4 equal pieces
• 2 small shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine or low-sodium chicken broth
• 1 tbsp. grated orange zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground white pepper
• 1 bunch arugula, torn into bite-size pieces (optional)

Makes 8 Servings

1. Combine 1 cup of the orange juice and 1/4 cup of the vinegar in a large zip-close plastic bag; add the duck. Squeeze out the air and seal the bag; turn to coat the duck. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. Spray the grill rack with nonstick spray; prepare the grill.
3. Meanwhile, to prepare the glaze, combine the shallots, wine or broth, the remaining 1/4 cup of orange juice and vinegar, garlic, orange zest, salt and pepper in a medium saucepan; bring to a boil. Reduce the heat and simmer, watching carefully and stirring occasionally, until the mixture is reduced by half, about 15 minutes. Remove from the heat.
4. Grill the duck, turning once and basting with the glaze, until the juices run clear when pierce with a fork, about 8 minutes per side.
5. Transfer the duck to a carving board; let cool slightly. Thinly slice lengthwise. Arrange the slices on serving plates and drizzle with  any leftover glaze. Serve each portion with 1/3 cup of the arugula, if using.

WW POINTS VALUE: 4 pts. (3 ounces)

 

Note: This recipe appears in the WW New Complete Cookbook. Whoever says gourmet food is not good for you, that person doesn't know what he/she is talking about! I made duck for the very first time last night for me mother and me and it  was a success. I really enjoy eating duck out at restaurants so I decided to try to cook duck at home. I was a little nervous but the end results were just perfect. We really loved the flavor combinations or orange, balsamic vinegar, shallots, garlic and red wine because they were so savory, gourmet and so comforting. I added garlic to this dish because garlic always makes everything better.  If  you like the French classic, Duck A l' Orange, you will love this modern version. If you want a more intense orange flavor, I highly recommend using aged Tangerine Balsamic Vinegar from the Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more details. I also recommend serving this meal for special occasions and for company. This meal is so upscale-good, people will be talking about it for days. 

Sauteed Chicken Breasts with Tomato-Caper Sauce

Ingredients:

• 4 (1/4-pound) chicken breast cutlets
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tsp extra-virgin olive oil
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (14 1/2-oz.) can diced tomatoes
• 5 pitted brine-cured kalamata olives, halved
• 1 tbsp capers, drained
• 1 tsp dried thyme

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium-high  heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side; transfer to a plate. Set aside.
2. Add the onion and garlic to the skillet; cook until softened, about 1 minute. Add teh wine and cook about 2 minutes. Add the tomatoes with their juice, the olives, capers, and thyme. Reduce the heat and simmer until the sauce thickens slightly, about 5 minutes longer.
3. Return the chicken  to the skillet and cook until heated through, about 1 minute.

WW POINTS VALUE: 4 pts (1 chicken cutlet & about 1/3 cup sauce per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Chicken was on sale at the grocery store and I wanted make a delicious chicken dinner. I was in the mood for Mediterranean food and this recipe looked to easy to pass up. This dinner hit the spot and was delicious. I loved how the kalamata olives and capers gave this tomato sauce a real kick. Serve this dinner with a salad or a vegetable side dish and you have a healthy Mediterranean meal at your kitchen table that is quick, easy and more affordable than what you'd get at a restaurant. Plus, it's better tasting as well.