Poached Salmon with Cucumber-Dill Sauce

Ingredients:

Salmon:

• 2 cups dry white wine
• 2 cups water
• 1/2 tsp. chicken-flavored bouillon cubes
• 6 peppercorns
• 4 sprigs fresh dillweed
• 2 bay leaves
• 1 rib of celery
• 1 small lemon, sliced
• 6 (4 oz.) salmon fillets, 1/2-inch thick

Cucumber-Dill Sauce:

• 1/3 cup peeled, seeded, finely chopped cucumber
• 1/3 cup fat-free sour cream
• 1/3 cup plain fat-free yogurt
•  2 tsp. chopped fresh dillweed
• 1 tsp. Dijon mustard
• fresh dillweed sprigs

Makes 6 Servings 

To make the salmon:

1. Combine the wine, water, bouillon peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
2. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.

To make the cucumber-dill sauce:

1. In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed and mustard.
2. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the South Beach Diet Book. This is a delicious dinner to kick-start your healthy lifestyle or if and when you fell off the healthy bandwagon and want to jump back on. If you don't want to poach the salmon, you can marinate the salmon in this liquid, grill the salmon and then serve the salmon with grilled vegetables of your choice with the Cucumber-Dill sauce. The sauce is actually nice with the grilled fish and vegetables. 

Baby Porcupines

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 cup cooked brown rice
• 1 cup fresh whole wheat bread crumbs
• 1 small onion, grated
• 1/4 cup ketchup
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 16 slices pitted black olives (about 4 olives)
• 1/2 cup apple juice or dry white wine

Makes 8 Servings (1 porcupine per serving)

1. Preheat oven to 350 F.
2. Combine turkey, rice, bread crumbs, onion, ketchup, salt and pepper in a small bowl. Stir until combined well. Form into 8 small oval-shaped loaves; press 2 olive slices into each loaf for eyes.
3. Place loaves in 9 X 13-inch baking dish. Pour apple juice or wine around loaves. Bake until instant-read thermometer inserted into center of loaves registers 165 F, about 35 minutes.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are wonderful treats to make and enjoy on the weekend. These baby porcupines are filled with flavor and a succulent and juicy. If you don't have apple juice on hand, substitute dry white wine and the porcupines will be just as tasty. I also highly recommend adding minced garlic to the porcupines because garlic always makes everything taste better. 

Sausage, Pepper, & Mushroom Paella

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 (13 oz.) package chorizo sausage, cut into 1/2-inch slices
• 1 large onion, chopped
• 1 (10 oz.) package sliced white mushrooms
• 2 red bell peppers, chopped
• 3 garlic cloves, minced
• 1 (8 oz.) package yellow rice mix
• 2 tsp. ground smoked paprika
• pinch saffron
• 1 cup reduced-sodium vegetable broth
• 1/2 cup dry white wine
• 1 (14 1/2 oz.) can diced fire-roasted tomatoes
• 1 cup frozen peas, thawed

Makes 8 Servings (1 cup per serving)

1. Heat 1 teaspoon of oil in a large Dutch oven over medium-high heat. Add chorizo and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to a plate.
2. Reduce heat to medium. Heat remain 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
3. Add rice to mushroom mixture, stirring until coated well. Stir in broth, wine, tomatoes, and chorizo; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. I have never been to Spain but paella is considered to be the national dish of Spain. Paella is so delicious when it's done right. Paella can be served for almost any occasion: game day, get togethers, movie night or even holidays. The original recipe calls for water but I substituted vegetable broth and dry white wine to make the paella more flavorful. I also added a touch a paprika and saffron for an authentic Spanish taste. The original recipe called for turkey kielbasa but I used chorizo for a more authentic Spanish taste. Paella is so delicious it will quickly become a favorite at your table.

Seafood Paella

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 (4 oz.) low-fat chorizo sausage link
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1 cup quick-cooking whole-grain brown rice
• 1 1/2 cups lower-sodium chicken broth
• 2 roasted red peppers (from a jar), thinly sliced
• pinch saffron
• 1/2 lb. large shrimp, peeled & deveined
• 2 large plum tomatoes, chopped
• 1/2 cup fresh or frozen baby peas
• 1 1/2 lbs. littleneck clams or cockles (about 2 dozen), cleaned
• 1 1/2 lbs. mussels (about 2 dozen), cleaned
• freshly ground black pepper

Makes 4 Servings

1. In a large saucepan, heat oil over medium heat. Add sausage and cook until browned on all sides, about 5 minutes; transfer to a cutting board. Add onion and garlic to the pan; cook over medium heat until softened, about 5 minutes.
2. Meanwhile, cut sausage into thin slices. Return sausage to the pan and add wine, scraping up any brown bits from the bottom of the pan. Add rice, broth, red peppers, and saffron; bring to a simmer, cover, and cook for 5 minutes.
3. Stir in shrimp, tomatoes, and peas. Add clams and mussels, cover, and cook until clams and mussels open, about 5 minutes. Discard any shellfish that haven't opened. Season lightly with black pepper. Divide among 4 bowls and serve warm.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Paella is considered to be the national dish of Spain. I have never been to Spain but I've had paella a couple of times and paella is delicious. This is a healthy version of paella and it is flavorful and delicious. The original recipe called for a low-fat hot Italian turkey sausage link. I recommend using a chorizo sausage for an authentic Spanish taste. Chorizo is always used in paella so please don't insult the national dish of Spain. Also, bomba rice is typically use in making paella but this recipe calls for whole grain brown rice and the paella tastes just as good and it's perfect for people who are prone to heart disease, diabetes and other health concerns. If you don't have or like clams or mussels, double up on the shrimp and the paella will still be delicious. Paella is a wonderful comfort food and it's perfect for any kind of party or gathering. Serve this and company will eat this up.

Butternut Squash & Kale Barley Risotto

Ingredients:

• 1 cup onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 3/4 cups pearl barley
• 1/2 cup white wine (optional)
• 5 cups hot vegetable or chicken broth
• 1 bay leaf
• 1 cup roasted butternut squash
• 2 cups chopped spinach, kale, or Swiss chard, cut into 1/2-inch pieces
• 1/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• salt
• freshly ground black pepper
• fresh lemon juice

Makes 4 Servings

1. In a large skillet, sauté the onions in the olive oil until golden. Add garlic and cook until aromatic. Add barley and stir to coat. Add wine and reduce until dry.
2. Add about 1 cup of hot stock and the bay leaf to barley, just enough to come to the top of the grain. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 5 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 4 more cups of hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. This should take about 35 minutes.
3. Stir in the vegetables; cook until the barley is slightly creamy and just tender. This should take about 15 minutes. Increase heat slightly if the mixture is too wet. Just before serving, remove the bay leaf; stir in the greens and allow to wilt. Stir in the cheese and zest. Adjust seasoning with salt, pepper and lemon juice.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. I think risotto is the ULTIMATE Italian comfort food because it's so creamy, filling and delicious. This particular risotto recipe used barley in place of the traditional Arborio rice but it's still hearty and it still uses the traditional Italian risotto technique. If you don't have barley on hand, you can still use Arborio rice and the dish will still be delicious. There are many varieties of barley risotto in this cookbook and the combination of butternut squash and kale is heavenly delicious and perfect for fall. Don't forget: Make sure the liquid is hot and add it gradually because adding hot broth keeps the temperature of the risotto hot so the grains retain their texture while cooking so the risotto is creamy.

Strawberries with Strawberry-Orange Sabayon

Ingredients:

• 2 (1 lb.) containers strawberries, hulled
• 1/2 cup dry white wine or white grape juice
• 1/2 cup orange juice
• 1/3 cup granulated sugar
• 1 (3-inch) strip orange zest, removed with a vegetable peeler
• 3 egg yolks

Makes 4 Servings (1 1/4 cups sabayon & 1 cup strawberries per serving)

1. Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
2. Combine the chopped strawberries, wine or grape juice, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl. pressing hard on the solids to extract  as much liquid  as possible; discard the solids.
3. Meanwhile, fill a medium saucepan with 1 1 /2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing  it evenly. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. A Sabayon is an Italian dessert that is made with egg yolks, granulated sugar and white wine. The dessert version is a light custard that is whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches in a champagne In France, it is called sabayon, while its Italian name is zabaione. You can enjoy this elegant European treat for dessert, breakfast or even as a snack. Fruit tastes so good with white wine. You can use any summer fruit in this recipe and the dish will still be delicious.

Lemony Spring-Vegetable Risotto

Ingredients:

• 1 lb. asparagus, trimmed and cut into 1-inch pieces
• 1 tsp. salt
• 5 1/2 cups Basic Vegetable stock or reduced-sodium vegetable broth
• 1 tbsp. extra-virgin olive oil
• 2 leeks, cleaned & chopped
• 3 garlic cloves, minced
• 1 tsp. finely chopped thyme, or 1/2 tsp. dried thyme
• 1 1/2 cups Arborio rice
• 1/3 cup dry white wine
• 1 cup thawed frozen baby peas
• 3 tbsp. fresh lemon juice
• 1 tsp. grated lemon zest
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings (1 1 /3 cups per serving)

1. Bring a large pot of water to a boil. Add the asparagus and salt, and cook just until bright green, 2 minutes. Drain and rinse the asparagus in a colander under cold running water to stop cooking; set aside.
2. Bring the stock to a gentle simmer in a large saucepan over medium-low heat; reduce the heat and keep it at a simmer.
3. Heat the oil in a large skillet. Sauté the leeks, garlic, and thyme until the leeks begin to soften, about 3 minutes. Add the rice and cook, stirring, until translucent, about 1 minute.
4. Stir in the wine and cook, stirring constantly, until it is absorbed, Add the stock 1 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender but still slightly toothy. Add the asparagus, peas, lemon juice, and lemon zest with the last (1/2 cup) addition of stock. The cooking time from the first addition of stock should be about 22 minutes. Stir in the cheese and pepper; serve at once.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. I think risotto is the ultimate Italian comfort food. It's creamy, flavorful, soothing and delicious. I've notice that the key ingredients to making a good risotto are Arborio rice, white wine, lemon juice, vegetables, garlic and Parmesan cheese. This risotto certain tastes like spring and it can also be enjoyed in the summer with summer vegetables as well. A well-made risotto is always creamy, mot mushy, so when you're cooking risotto, stir constantly. For a creamy and luscious texture, use Arborio rice or any other Italian medium-grain rice with a high starch content. Serve this as a main dish or as a side dish when you have company. They will love it.

Honey-Balsamic Chicken

Ingredients:

• 4 (1/4 lb.) boneless, skinless chicken breasts, lightly pounded to even thickness
• 1 tbsp. balsamic vinegar
• 1 tbsp. lemon juice
• 1 tbsp. honey
• 4 tsp. extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1/3 cup golden raisins

Makes 4 Servings (1 piece chicken with 2 tablespoons sauce per serving)

1. Combine the chicken, vinegar, lemon juice, honey and 2 teaspoons  of the oil in a bowl; toss well to coat and set aside for 15 minutes.
2. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, about 15 seconds. Add the chicken and sprinkle with 1/4 teaspoon  of the salt and 1/8 teaspoon of the pepper. Cook until lightly browned, 1-2 minutes on each side.
3. Add the broth, wine, raisins, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the skillet; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 10-12 minutes. Transfer the chicken to a serving plate and keep warm. Bring the mixture in the skillet to a boil over high heat and cook until the sauce has reduced to about 1/2 cup, about 4 minutes. Serve the chicken with the sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a quick and easy dinner you can make any night of the week. The flavors of honey, balsamic vinegar and lemon juice give this meal a nice zing to it. If you have extra sauce, I highly recommend putting on your vegetables to enhance the flavor of your dish. This glaze also works on fish and pork too.

Seafood-Stuffed Sole

Ingredients:

Stuffed Sole:

• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup chopped fennel
• 4 scallions, chopped
• 2 tbsp. chopped fresh parsley
• 1 1/2 tsp. basil
• 3 tbsp. chopped shallots
• 8 oz. large shrimp, peeled, deveined, and sliced into thirds
• 4 oz. bay scallops
• 1 cup whole wheat bread crumbs
• 1 egg, beaten
• 1 tbsp. lemon juice
• freshly ground black pepper
• 4 (6 oz.) sole fillets
• 1 cup dry white wine

Saffron Sauce:

• 1 tsp. extra-virgin olive oil
• 1 garlic clove. minced
• 1/8 tsp. saffron threads, crushed
• 2 tbsp. hot water
• 1/2 tsp. Dijon mustard
• 1/2 tsp. capers, rinsed and drained
• 1 tbsp. fat-free sour cream
• salt
• freshly ground black pepper
• 1 tbsp. chopped fresh parsley

Makes 4 Servings

1. To make the sole: Preheat the oven to 400 F.
2. Heat the oil in a large skillet over medium heat. Add the garlic, fennel, scallions, parsley, basil, and 2 tablespoons of the shallots. Cook for 4 minutes, or until the fennel is just tender. Add the shrimp and scallops and cook  for 2 minutes or until the shrimp and scallops are opaque and cooked through.
3. Remove the mixture to a bowl and stir in the bread crumbs, egg, and lemon juice. Season with the pepper.
4.  Place the sole, skin side up, on a work surface. Divide the stuffing into 4 equal portions. Slightly mound the stuffing in the center of each fillet and roll up the fillets jelly-roll style.
5. Coat a 1-quart baking dish with cooking spray. Sprinkle the dish with the remaining  1 tablespoon shallots and place the fillets, seam sides down, on top of the shallots. Pour the wine around the fillets. Cover with a piece of waxed paper.
6. Bakes for 15 minutes, or until the fish is opaque and flakes easily. Remove from baking dish and keep warm on a covered serving platter. Reserve the cooking liquid.
7. To make the saffron sauce: Heat the oil in a skillet over medium heat. Add the garlic and cook for 1 minute. In a cup, mix the saffron with the water and add to the skillet. Stir in the mustard, capers, and the reserved fish-cooking liquid. Cook until the liquid is reduced to about 2/3 cup. Remove from the heat and whisk in the sour cream. Season with salt and pepper. Spoon the sauce over the fillets and sprinkle with the parsley, if using.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call elegant dining and you can enjoy this dish at home. Don't be intimidated by the number of ingredients by this dish. This elegant dish is very easy to prepare and can easily be made in advance. The recipe calls for scallops and shrimp but you can substitute crab meat and the sole will still be delicious. I highly recommend making an extra batch of sauce to pour over the sole and the vegetables you plan to serve with the sole. I highly recommend serving this restaurant quality meal to family and friends because it's flavorful and elegant.

Organic Mushroom Risotto

Ingredients:

• 12 oz. organic or wild mushrooms
• 4 1/2-5 cups reduced-sodium chicken broth
• 1/2 cup chopped onion
• 6 garlic cloves, minced
• 2 tbsp. extra-virgin olive oil
• 1 (11 oz.) box quick-cooking barley (2 cups)
• 1 cup dry white wine
• 1 oz. freshly grated Parmesan cheese
• freshly ground black pepper
• fresh chervil

Makes 8 side dish servings

1. Remove stems from mushrooms and set aside. Slice mushrooms caps. In a medium saucepan, combine the mushroom stems and chicken stock. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain stock, discarding mushrooms stems. Return stock to saucepan and keep warm over low heat.
2. In a 4-quart Dutch oven cook onion and garlic in the hot olive oil until tender, stirring occasionally. Add the uncooked barley; cook and stir for 2 minutes. Add wine; cook and stir until most of the liquid is absorbed. Add 1 cup of the hot stock. Cook, uncovered, until most of the stock is absorbed, stirring frequently. Continue adding stock, 1 cup at a time, cooking after each addition until stock is nearly absorbed, stirring frequently. When barley is nearly tender, quit adding stock and stop cooking. (Total cooking time should be 12-15 minutes after wine is added.) Add mushroom caps. Cook and stir for 3-5 minutes or until mushrooms are tender.
3. Stir in the cheese. Season to taste with pepper. If desired, garnish with chevril.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. If you love Italian food or comfort food, this dish is for you. I had mushroom risotto when I was in Italy and it was delicious. I wanted to enjoy this dish again and I came across this recipe. This dish was delicious. This dish was Sonoma visits the Amalfi Coast. It was creamy, flavorful and delicious. Carnivores and vegetarians will eat this dish up it's that good.

Shrimp Saganaki with Feta & Dill

Ingredients:

• 1 1/2 tsp/ extra-virgin olive oil
• 1 large onion, chopped
• 1/2 cup dry white wine
• 3 large garlic cloves, minced
• 1 (14 1/2 oz.) can fire-roasted diced tomatoes
• 1/4 tsp. crushed red pepper flakes
• 1 lb. large shrimp, peeled & deveined
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh dill
• 2 cups cooked brown rice

Makes 4 Servings (1 cup shrimp & sauce 1/2 cup rice)

1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring frequently, until golden, about 5 minutes. Stir in wine and garlic and simmer 1 minute. Add tomatoes and pepper flakes; bring to a boil. Reduce heat and simmer, uncovered, 3 minutes.
2. Add shrimp and simmer over medium-low heat, stirring often, until shrimp are just opaque in center, about 4 minutes. Remove from heat. Stir in feta and dill and let stand until feta softens slightly, about 1 minute. Spoon 1/2 cup brown rice onto each of 4 plates; top rice evenly with shrimp and sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is a different take on Mediterranean cuisine. Who knew that shrimp and brown rice would go well together with tomatoes and feta cheese? Serve this meal any night of the week and people will be satisfied and it will take you back to your favorite Greek island overlooking the Mediterranean Sea at sunset. Almost any white wine will do when cooking this dish. I also recommend using freshly diced tomatoes for an authentic Mediterranean flare.



White Wine Coolers

Ingredients:

• 16 oz. diet soda, lemon-lime variety, chilled
• 24 oz. white wine, Sauvignon Blanc, chilled
• 1/2 small navel oranges washed, unpeeled, cut into 8 half moons
• 2 Tbsp. mint leaves, sprigs (for garnish)

Makes 8 Servings ( 5 fluid oz. per serving)

 

Pour soda into a large pitcher; slowly pour in wine until well-combined. Pour into glasses; garnish each with an orange slice and mint sprig.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a nice, refreshing drink to enjoy during the summer season and in any warm climate no matter where you are. This refreshing beverage reminds me of Italy in the summer with all the flavors combined. You can use any flavored citrus soda and any citrus fruit such as grapefruit, blood orange, lemon or lime and your drinks will be delicious.



Mushrooms & Shallots a la Grecque

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3 shallots, minced
• 1/4 tsp. coriander seeds
• 1/4 tsp. dried thyme
• 1 bay leaf
• 1 lb. button mushrooms
• 2/3 cup dry white wine
• 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4  Servings (3/4 cup per serving)

1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots, coriander, thyme, and bay leaf. Cook until the shallots and seasonings are very fragrant, 2-3 minutes.
2. Add the mushrooms, wine, lemon juice, salt, and pepper. Bring to a high simmer and cook until the mushrooms are slightly tender, about 6 minutes.
3. Remove from he heat and let cool in the cooking liquid. Transfer to a serving bowl and serve at room temperature or chilled.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solution Cookbook.  Mushrooms a la Grecque is a classic French dish that translates to "in Greek fasion." This dish is a cross between a vegetables side and a salad. This dish takes 15 minutes to make and can be served alongside chicken, steak, or any kind of protein. Even though many people use the term button mushrooms to mean white mushrooms, the original meaning is a very small mushroom in classic French cooking. These mushrooms are delicious  and they can hold up to 2 weeks in the refrigerator.

Roast Chicken with Roasted Vegetables

Ingredients:

• 2 oz. extra-virgin olive oil
• 1 oz. white wine
• 1 tbsp. Dijon mustard
• 2 tbsp. rosemary, chopped
• 1 tbsp. chopped garlic
• 1 whole chicken, giblets and fat removed
• 2 cups turnips, peeled, cut in 3/4-inch pieces
• 2 cups carrots, peeled, cut in 3/4-inch pieces
• 2 cups cauliflower, cut in 1 1/2-inch florets
• 1 oz. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4-6 Servings (4 oz. of chicken & 1 cup vegetables per serving)

1. Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375° F.
2. Combine 1 ounce olive oil, wine, mustard, rosemary, and garlic. Season with salt and pepper.
3. Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of rosemary mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper.
4. Place the chicken  on the rack in the roasting pan in the oven. Cook for 10 minutes.
5. Toss the vegetables with 1 ounce olive oil. Place around the chicken in the bottom of the pan. Every 10-15 minutes, baste the chicken with the juices and fat that have accumulated in the bottom of the pan, and turn the vegetables. Roast another 45-50 minutes until the juice runs clear or until the chicken is 165°  at the thigh or about 160° F at the breast.
6. Let rest in a warm place for 15 minutes before carving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a good roast chicken once in a while. This roast chicken with roasted vegetables is kicked up a notch with the sophisticated flavors of  olive oil, white wine, garlic & Dijon mustard. The chicken had a nice aroma and taste to it. You can replace the turnips and carrots or use them with sliced onions or fennel, Brussel sprouts, butternut squash, parsnips or rutabagas, peeled and cut into 3/4-inch pieces and your meal will be delicious. If you serve this dinner to your kids along with the vegetables, they will eat this meal up and not care about the vegetables. Don't forget to serve white wine with this dish for the adults.

Chicken Breasts with Cremini Mushroom 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
• 12 oz. cremini mushrooms, thickly sliced
• 1/3 cup dry white wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. all-purpose flour
• 2 garlic cloves, minced
• 2 tsp. chopped fresh rosemary
• 2 tbsp. chopped fresh flat-leaf parsley

Makes 4 Servings ( 1 piece of chicken w/generous 1/3 cup sauce)

1. Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 4 minutes on each side. Transfer the chicken to a plate.
2. Add the remaining  1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring often, until the mushrooms are browned, about 5 minutes.
3. Whisk together the wine, broth, and flour in a small bowl until smooth. Add the skillet along with the garlic. Cook, stirring constantly, until the sauce bubbles and thickens, about 1 minute. Return chicken to the skillet, turning to coat with the sauce; sprinkle with the rosemary. Reduce the heat and simmer, covered, turning the chicken occasionally, until cooked through, about 5 minutes. Sprinkle with the parsley.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish will quickly become a company favorite. This dish take about 20-30 minutes to make and has a delicious end result. It's a simple and easy dish to make for family and friends. If you don't want wine in this dish, substitute chicken broth or fresh lemon juice and your dish will still be good. You can round out this meal by serving whole steamed vegetables and cooked whole wheat pasta for soaking up the sauce. If you do this, the point value will increase by 4 points.

Pan-Seared Salmon with Asparagus & Mushrooms

Ingredients:

• 4 skinless salmon fillets about 1 inch thick (about 1 lb.)
• Kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 2 cups assorted fresh mushrooms
• 1 cup onion, chopped
• 6 garlic cloves, minced
• 1 tbsp. chopped fresh thyme
• 1 cup dry white wine
• 1 cup clam juice, fish or chicken broth
• 2 cups asparagus, cut into 1 1/2-inch long pieces
• 1 cup cherry tomatoes, halved
• 1 tbsp. fresh flat-leaf parsley, chopped
• 1 tsp. fresh lemon juice
• fresh thyme sprigs (optional)

Makes 4 Servings

1. Thaw fish. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season with salt and pepper.
2. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic, and thyme; cook until mushrooms are tender, stirring occasionally. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until liquid is reduced to 1/4 cup.
3. Add clam juice or broth. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to 3/4 cup. Add the asparagus. Cover and cook about 3 minutes or until asparagus is crisp- tender. Stir in tomatoes, parsley, and lemon juice. Season to taste with salt and pepper. Transfer to a serving platter and keep warm.
4. In the same skillet, heat the remaining olive oil over medium heat. Add salmon; cook for 4-6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, turning once. Serve salmon over vegetable mixture. If desired, garnish with fresh thyme.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is an elegantly delicious dish that you can serve to anyone. Anyone who eats this dish will eat it up and forget that it's healthy for them. This dish is loaded with omega-3 fats, Vitamin D and other good stuff as well. If you're thinking about going out for dinner, cook this dish at home because you'll save money and it will taste just as good as what you would order at that fine restaurant. 

Chicken with Forty Cloves of Garlic

Ingredients:

• 3 medium garlic bulbs (about 40 cloves), separated & unpeeled
• 1 (3 1/2-4 lb.) chicken, cut into 8 pieces and skinned
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth

Makes 8 Servings (1 piece chicken, about 3 cloves roasted garlic, & 2 tablespoons sauce per serving)

1. Preheat the oven to 425 F.
2. Place the garlic in a single layer in a small baking dish; spray with extra-virgin olive oil nonstick spray. Cover tightly with aluminum foil and roast 15 minutes. Stir, then cover and roast until the garlic just begins to brown, about 15 minutes. Uncover, then stir and spray with nonstick spray and roast until browned and tender, about 10 minutes longer.
3. Meanwhile, sprinkle the chicken with the salt and pepper. Heat the oil in a large cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes on each side. Transfer the chicken to a large plate. Add the wine and broth to the skillet; bring to a boil, scraping any browned bits from the bottom of the skillet. Add the garlic to the skillet, then add the chicken, nestling the pieces among the garlic cloves.
4. Place the skillet in the oven and roast the chicken until an instant-read thermometer inserted in a thigh registers 165 F, 10-15 minutes. Lift the chicken from the broth mixture in the skillet and transfer to a serving dish; cover with aluminum foil and keep warm. Transfer 12 of the garlic cloves to a fine-mesh sieve. Arrange the remaining garlic around the chicken. With a rubber spatula, press the reserved garlic through the sieve into a bowl; discard the skins. Whisk the pressed garlic paste into the broth mixture in the skillet; bring to a simmer. Serve the chicken with the remaining roasted garlic and the sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. The combination of roasted garlic, olive oil, white wine and chicken broth is SO heavenly delicious. The roasted garlic sauce may look messy but it's really good. If you're not a fan of garlic, this dish is not for you because this dish is very strong in smell and taste. If you have any leftover roasted garlic cloves, put them on toasted French bread for roasted garlic bread at dinner. This dish makes a great meal whenever you're having company over and will become a company favorite. You can also use turkey, quail, duck or even fish in place of the chicken and your dish will still be delicious.

 

Trout Amandine

Ingredients:

• 3 lemons
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (5 oz.) trout fillets
• 1/4 cup sliced almonds, toasted

Makes 4 Servings

1. Juice 2 lemons and thinly slice the third.
2. In a large skillet, bring 1/4 cup of the  lemon juice, 4 lemon juice, the wine, parsley, salt and pepper to a boil. Add the trout fillets, reduce the heat, and cover. Poach a gentle boil until the fillets are just opaque in the center, about 5 minutes. Transfer the fillets to plates and spoon the poaching liquid over the fillers. Discard the lemon slices from the skillet. Top the trout with the remaining lemon slices and sprinkle with the almonds.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a quick and easy dish you can make any night of the week. This meal tastes like something you would order in a fancy restaurant-simple and elegant. The trout will cook quickly so keep an eye on those fillets. Poaching fish in lemons and white wine is so heavenly delicious you'll want to do it again with other fish and also, poultry too. 

Caramelized Onion and Chicken Soup au Gratin

Ingredients:

• 1 tsp. unsalted butter
• 1 tsp. canola oil
• 3 Vidalia onions, halved lengthwise, then thinly sliced crosswise
• 6 cups reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
• 1/8 tsp. freshly ground black pepper
• 1 1/2 cups chopped cooked chicken breast
• 1/2 (10 oz.) French baguette, cut into 16 rounds
• 1/2 cup shredded Comte, Gruyere, Swiss or Jarlsberg cheese

Makes 4 Servings

1. Melt the butter and oil in a Dutch oven over medium high heat. Add the onions and cook, stirring occasionally, until translucent, about 8 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until golden brown and well softened, about 12 minutes.
2. Add the broth, wine, thyme, and pepper; bring to a boil. Reduce the heat and simmer, uncovered, about 25 minutes. Add the chicken and simmer until heated through, about 2 minutes.
3. Preheat the broiler. Place the bread rounds on a baking sheet and broil 5 inches from the heat until toasted, about 2 minutes on each side.
4. Place 4 bread rounds in each of 4 ovenproof soup bowls. Add the soup (a generous 2 cups in each bowl) and sprinkle evenly with the cheese.
5. Place the bowls on the baking sheet and broil 5 inches from the heat until the cheese melts and is golden brown, about 5 minutes.

WW POINTS VALUE: 11 pts. (1 bowl per serving)

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call upscale gourmet comfort food. French food is elegant and comforting. This is a hearty take on the classic French onion soup due to adding chicken. It's a really comforting and delicious soup you can enjoy for lunch or dinner and it's a compliment to France. I added a pinch of salt, a chicken bouillion cube and minced garlic for more flavor. It was worth adding those ingredients to the soup. The cheese makes this soup nice and gooey. Comte cheese is from the Gruyere family; if you don't have Comte cheese, you can use Gruyere, Jarlsburg or Swiss cheese in this recipe and your soup will be delicious. If you don't have ovenproof soup bowls, you can use small casserole dishes and you'll still have the flavorful soup.

South Beach Ballpark Mustard

Ingredients:

• 3/4 cup water
• 1/4 cup mustard seeds
• 1/4 cup +2 tbsp. mustard powder
• 1/4 tsp. dried tarragon
• 1 tbsp. ground turmeric
• 1/2 cup tarragon vinegar
• 1/2  cup dry white wine
• 1 tbsp. canola oil
• 1/4 cup granular sugar substitute
• 2 garlic cloves, minced
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. arrowroot

Makes 1 1/2 cups

1. In a small bowl, combine water, mustard seeds, mustard powder, tarragon, and turmeric.
2. In a medium saucepan, combine the vinegar, wine, oil, sugar substitute, garlic, allspice, cinnamon and cloves. Bring to a boil over medium-high heat and simmer for 5 minutes.
3. In a blender or food processor, combine the mustard and vinegar mixtures and blend for 2 minutes. Return the mixture to the saucepan and heat on low heat for 5 minutes. Stir in the arrowroot to thicken. (Keep covered in the refrigerator for 1 week.)

WW POINTS VALUE: 1 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can make mustard at home and it's better than what you would buy at the store. This recipe requires a little time and effort but it's worth it. Don't be overwhelmed by the amount of ingredients in this recipe. They come together great in the end. The mustard is great on chicken, beef, pork and some fish as well.