Ginger-Lime Chicken

 Ingredients:

• 1/4 cup low-sodium soy sauce
• 3 tbsp. lime juice
• 2 tsp. lime zest
• 2 tbsp. ginger root, finely minced or grated
• 2 garlic cloves, minced
• 1 tbsp. honey
• 1 tbsp. chili oil or other hot oil
• 1/4 cup fresh cilantro, chopped and divided
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. scallions, finely minced

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

1. In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Remove and reserve 2 tablespoons of the marinade. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
2. Preheat broiler to high. Remove chicken from marinade and place in a baking dish; discard marinade. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
3. To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears on www.weightwatchers.com. This is  a new succulent take on grilled or broiled chicken. Citrus and spices are used in this Caribbean recipe. The combination of ginger, lime and garlic make this chicken heavenly delicious. You can use this marinade on chicken, pork, turkey, fish and vegetables. You can serve grilled vegetables or pineapple with this chicken for a filling and flavorful meal. 

Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

 Ingredients:

• 1 lb. pork tenderloin, fat removed
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, peeled, cored, and cut into 1/4-inch wedges
• 1/4 tsp. freshly grated ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork with salt and pepper. 
2. Combine ginger, paprika, and 1/2 tablespoon of the olive oil. Spread over pork to marinate for 30 minutes or as long as overnight. 
3. Preheat oven to 400 F. 
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare the sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches in internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes. 
5. Add apples to the saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still wit ha slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy. 
6. Slice pork 1/4-inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This dish can make a decadent and elegant dinner for your family and friends. It's flavorful and easy to make. The tenderloin is the leanest and the most tender portion of the pork. The tenderloin is also the juiciest part of the pork and will melt in your mouth when it it cooked right. The pork is complemented by the tartness of the apples and dried cherries. This dinner is so decadent and delicious. The roasted pork and fruit will melt in your mouth it's that succulent and juicy. This dinner is best served with oven-roasted potato strings, cranberry-orange relish and peas for a fulfilling meal. If you don't have pork tenderloin on hand, pork loin works just as well. You can also use pears in place of the apples and use cranberries in place of the cherries and the meal will be just as decadent. 

Soy and Ginger-Marinated Salmon

 Ingredients:

• 2 tbsp. unseasoned rice wine vinegar
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. packed brown sugar
• 1 tbsp. grated peeled fresh ginger
• 1 garlic clove, minced
• 2 tsp. Asian (dark) sesame oil
• 1 (1 lb.) skinless salmon fillet, cut crosswise into 8 strips
• 4 cups lightly packed baby arugula
• 2 tbsp. chopped fresh chives
• 1 tbsp. black sesame seeds

Makes 4 Servings (1 cup salad & 2 salmon strips per serving)

1. To make the marinade, combine the vinegar, soy sauce, brown sugar, ginger, garlic and 1 teaspoon of the sesame oil in a large bowl. Transfer 2 tablespoons of the mixture to a medium bowl and add the salmon, turning to coat; let marinate about 5 minutes. 
2. Heat the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the salmon and cook until just opaque in the center, about 2 minutes on each side. 
3. Add the arugula to the remaining vinegar mixture and toss to coat. Divide the arugula evenly among 4 plates. Top each serving with 2 salmon strips  and sprinkle with 1/2 tablespoon of the chives and 3/4 teaspoon of the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook.  Salmon grilled or sauteed is quite delicious when it's done right. The combination of soy, ginger and garlic is quite tasty and will leave you satisfied. You can enjoy this salmon with any leafy green of your choice and the meal will still be delicious. 

Chicken Shepherd's Pie with Cauliflower

Ingredients:

For the Filling:

• 2 tbsp. extra-virgin olive  oil
• 1 medium onion, finely chopped
• 1 celery stick, finely chopped
• 1 (one-inch) piece fresh gingerroot, grated
• 2 garlic cloves, minced
• 1 tsp. ground turmeric
• 1 lb. lean ground chicken or turkey
• 1/2 cup halved cherry tomatoes
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1 small dried bay leaf
• 2 cups packed baby kale

For the Topping:

• 2 cups finely chopped cauliflower florets
• 2 tbsp. ghee or butter
• 1/4 cup heavy cream
• 1/2 tsp. turmeric (optional)
• 1/2 cup shredded cheddar cheese

Makes 4 Servings

1. Preheat the oven to 425 F. 
2. Heat the oil in a large deep skillet over medium heat. Add the onion and celery and cook until soft. Stir in the ginger, garlic, and turmeric and cook, stirring for 30 seconds, until fragrant. 
3. Add the chicken and turn up the heat to medium-high. Cook, stirring occasionally, until golden brown, about 5-6 minutes. Add the tomatoes, thyme, marjoram and bay leaf, reduce the heat to medium-low, and simmer for about 15-20 minutes, until thickened. Stir in the baby kale and turn off the heat. 
4. Meanwhile, steam the cauliflower florets for about 8-10 minutes, until soft. Transfer the cauliflower to a large saucepan and mash it with the ghee, heavy cream, turmeric (if using), and cheddar over medium heat, until creamy. If you prefer a smoother mash, blitz the mixture in a food processor. Season with salt and pepper to taste and set it aside. 
5. Transfer the filling to a large pie dish or divide it among 4 individual pie dishes or ramekins. Top it with the mashed cauliflower, ruffling it with a fork. 
6. Bake for about 15 minutes, or until bubbling and golden. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Shepherd's Pie is considered the national dish of England and a classic comfort food. This version is keto-friendly because it contains a lot of vegetables and uses lean ground meat. The mashed cauliflower is used in place of traditional mashed potatoes. You can use lean ground beef, chicken, or turkey in this recipe for a succulent flavor. Don't worry if the plate looks messy; it still tastes delicious. 

Sticky Sesame Chicken

Ingredients:

For the chicken:

• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 2 tsp. tapioca flour
• 2 tbsp. sesame seeds
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

For the Marinade:

• 1/4 cup coconut aminos
• 1 tsp. granular brown sugar substitute
• 1 tbsp. fresh minced garlic
• 1 tbsp. freshly minced ginger
• 2 tsp. sesame oil
• 3 tbsp. rice wine vinegar

Makes 4 Servings

1. Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. 
2. In a large mixing bowl, whisk together the coconut aminos, sugar substitute, garlic, ginger, sesame oil, rice wine vinegar, and sat and pepper to taste. Add the chicken and toss to coat. Cover and transfer to the refrigerator for 30 minutes to marinate. 
3. Heat the olive oil over medium-high heat in a large sauté pan.
4. Remove the chicken from the marinade, allowing the excess to drip away. Reserve the marinade. place the chicken in the hot pan and cook for 3-4 minutes per side. 
5. Add the tapioca flour to the marinade and whisk to combine. Add the marinade to the pan with the chicken and cook for 4-5 minutes, until the sauce thickens. 
6. Evenly divide among 4 bowls and serve the chicken garnished with sesame seeds, cilantro and lime wedges. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. If you're thinking about ordering takeout, put down the phone and make this dish instead. There is nothing like succulent, juicy chicken cooked with ginger, garlic and lime for a different taste. Coconut aminos is a soy sauce substitute that is made from fermented coconut palm sap so it is soy, wheat and gluten free. You can substitute tamari or soy sauce for the coconut aminos and the dish will still be delicious. You can store this chicken dish in an airtight container for up to 4 days and it will still be good. 

One Pan Moroccan-Spiced Salmon Salad

Ingredients:

• 6 oz. salmon fillet
• 5 tsp. extra virgin olive oil
• Moroccan spice blend (1/8 tsp. each of cumin, ginger, cinnamon, coriander, cayenne, ground cloves, turmeric and allspice)
• ½ cup cucumbers, sliced (or about 6 slices)
• ½ cup grape tomatoes, sliced (or about 12 small tomatoes)
• 2 Tbsp. onions
  
• 2 tbsp. mixed greens
• 4 walnut halves
• 2 tsp. balsamic vinegar

Makes 2 Servings

1. Preheat the oven to 350° F. Brush salmon front and back with a teaspoon of olive oil (half of a teaspoon per three ounces of salmon filet). Combine your spices, mix and brush salmon lightly with spice blend. You can store any excess spices in an airtight container for future use or cook additional salmon filets if desired.
2. Place salmon on a baking sheet or glass baking dish and cook for about 20 minutes or until salmon is cooked through.
3. While salmon is cooking, gather remaining ingredients and slice cucumbers, tomatoes and onions.
4. Place one cup of lettuce, a quarter of a cup of sliced cucumber (or about three slices), a quarter of a cup of sliced grape tomatoes (or about six small tomatoes), one tablespoon of sliced onion and two walnut halves in each salad bowl. Toss with two teaspoons of extra virgin olive oil and one teaspoon of balsamic vinegar. 
5. Remove salmon from oven, place on top of salad bowl and enjoy!

WW POINTS VALUE: 7 pts. 

Note: This recipe appears on www.southbeachdiet.com. This is a very filling and flavorful meal to enjoy for lunch or dinner. Moroccan flavors are spicy and can help you will with your health. Salmon is also good for you with omega-3 fats and is heart healthy. The salad  is flavorful and crunchy and will fill you up as well. You can also grill the salmon and the meal will be just as tasty. 

Vegetable Fried Rice

Ingredients:

• 1 1/2 tsp. canola oil
• 2 large eggs, beaten
• 4 scallions, sliced
• 2 tsp. ground ginger
• 2 garlic cloves, minced
• 1/4 lb. snow peas, sliced on diagonal
• 1 red bell pepper, chopped
• 4 cups leftover cooked brown rice
• 1 (10 oz.) package frozen mixed vegetables, thawed
• 8 oz. firm tofu, cut into 1/2-inch dice
• 3 tbsp. reduced-sodium soy sauce
• 2 tsp. Asian (dark) sesame oil

Makes 6 Servings (1 1/4 cups per serving)

1. Heat wok over medium-high heat until drop of water sizzles. Add 1 teaspoon of canola oil. Add eggs and stir-fry until set; transfer to plate. 
2. Add remaining 1/2 teaspoon canola oil to wok; add scallions, ginger and garlic; stir-fry until fragrant. Add snow peas and bell pepper; stir-fry 2 minutes. Add rice, mixed vegetables. and tofu; stir-fry until heated through. Return eggs to wok along with soy sauce and sesame oil; stir-fry until mixed well. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Chinese food is so delicious. If you're craving Chinese takeout, don't go out and/or don't pick up the phone and order Chinese food. You can make this dish in 20 minutes or less and it will taste just as delicious as what you would order. This dish is filled with colorful vegetables and it's flavorful too. The three ingredients in Chinese cuisine are scallions, ginger and garlic. Mixed vegetables can include broccoli, cauliflower and carrots. You can have this dish as a full vegetarian dish or as a side dish and it will still be delicious. 

Chicken Tagine

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless chicken breasts, cut into 1-inch pieces
• 1 (10 oz.) package frozen whole okra
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp. minced peeled fresh ginger
• 1/4 tsp. saffron threads, lightly crushed
• 3/4 cup reduced-sodium chicken broth
• 2 tbsp. lemon juice
• 12 pimiento-stuffed olives, halved
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 cup per serving)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer the chicken to a plate. 
2.  Add the okra, onion, garlic, ginger, and saffron to the skillet; cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Stir in the broth and lemon juice; bring to a boil. Reduce the heat, stir in the chicken, and simmer; covered, until the chicken is cooked through, about 7 minutes. Uncover and cook until the liquid is slightly reduced, about 3 minutes longer. Remove the skillet from the heat; stir in the olives, cilantro, salt, and pepper. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This version of tagine is light and filling. A tagine is a comfort food that hails from Morocco and is typically prepared with meat or poultry and vegetables, garlic, and olives. Seasonings can include saffron, ginger, paprika, or cilantro. I highly recommend serving a side of couscous with the tagine for an additional 3 points a serving and a more filling dish. 

Scallion-Ginger Meatballs

Ingredients:

• 1 lb. ground turkey breast
• 3 tbsp. teriyaki sauce
• 3 scallions, finely chopped
• 2 tsp. grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 tsp. canola oil
• 1/4 cup hoisin sauce
• 2 tbsp. dry sherry or water
• 1 lb. baby bok choy, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 2 tbsp. water
• 2 tsp. sesame seeds

Makes 4 Servings (3 meatballs, about 2/3 cup vegetables  and 1 1/2 tablespoons sauce per serving)

1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl. With damp hands, form the mixture into 12 meatballs.
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through, about 12 minutes. Transfer to a serving bowl; keep warm. 
3. Add the hoisin sauce, sherry or water and remaining 1 tablespoon teriyaki sauce to the skillet; cook, scraping up any brown bits from the bottom of the pan. Cook, stirring, until slightly thickened, about 1 minute. 
4. Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet. Cook, covered, until tender, about 5 minutes; drain. 
5. Add the meatballs and bok choy- mixture to the sauce, turning to coat the meatballs. Cook until heated through, about 1 minute longer. Serve sprinkled with the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about ordering takeout, PUT DOWN THE PHONE!! This meal is just as tasty and flavorful as what you would order on the phone or at the restaurant. Turkey meatballs are just as delicious as beef meatballs and they are healthier for you when they are done right. These meatballs are delicious with the vegetables with all the Asian flare. If you don't have bok choy on hand, substitute broccoli and the meal will be just as delicious. 

Old-Fashioned Ginger Cookies

Ingredients:

• 2 cups whole wheat pastry flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1/4 cup canola oil
• 1/4 cup dark molasses
• 2 large eggs
• 2 tsp. grated peeled fresh ginger
• 1/2 cup + 3 tbsp. granulated sugar

Makes 36 Cookies (1 cookie per serving)

1. Place the oven rack in the upper and lower thirds of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. 
2. Whisk together pastry flour, baking soda, cinnamon, nutmeg, and ground ginger in a medium bowl. Whisk together the oil, molasses, egg, and fresh ginger in a large bowl until smooth; whisk in 1 cup of the sugar. Add the flour mixture and stir until blended. Let the dough rest about 10 minutes.  
3. Spread the remaining 3 tablespoons of sugar on a small plate. Roll scant tablespoonfuls of the dough into 1-inch ball, making a total of 36 balls. Dip the tops of the balls in the sugar and place, sugar side up, on the baking sheets about 2 inches apart. Bake until the cookies are cracked, soft in the center, and firm along the edges, 10-12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love gingerbread cookies, these treats are for you. These cookies are tasty and addictive. I had to make adjustments to this recipe to make the dough more doughy. I cut the sugar from 1 cup to 1/2 a cup, added 1 egg to make it 2 eggs and I added 1 teaspoon of ground nutmeg to make the cookies more flavorful. If you don't have canola oil on hand, use olive oil instead and the cookies will be just as tasty. 

Sea Bass with Green Sauce

Ingredients:

• 4 (6 oz.) sea bass filets
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup packed fresh parsley
• 1/4 cup chopped scallions
• 1/4 cup lightly packed tender watercress sprigs
• 2 quarter-size slices peeled fresh ginger
• 3 tbsp. white wine vinegar
• 2 tbsp. water
• 2 tbsp. extra-virgin olive oil

Makes 4 Servings (1 bass filet and about 2 tablespoons sauce per serving)

1. Sprinkle the sea bass with 1/2 teaspoon of the salt and the pepper. Spray a skillet with olive oil spray and set over medium-high heat. Add the fillets, skin side up, and cook until just opaque in the center, about 4 minutes on each side. Transfer to a platter and keep warm. 
2. Combine the parsley, scallions, watercress, ginger, vinegar, water, oil, and the remaining 1/4 teaspoon salt in a food processor or blender and puree. Spoon the sauce over the fish. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who says fast food is not good for you? You can have your fast food and eat it too when it's done properly. The green sauce adds an elegant touch to this dish. You can use any kind of meaty white fish in this recipe and the dish will still be good. 

Indian-Spiced Mashed Sweet Potatoes

Ingredients:

• 1 1/4 lbs. (about 4 medium) sweet potatoes, peeled and cut into 1-inch chunks
• 1 tsp. garam masala
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. ground ginger
• 4 tsp. extra-virgin olive oil
• 2 tsp. fresh lime juice

Makes 4 (3/4 cup) Servings

1. In a steamer, cook the sweet potatoes for 10-15 minutes, until tender when pierced with the tip of a knife.
2. Transfer to a large bowl and add the garam masala, salt, cumin, and ginger. Mash with a potato masher (or use and immersion blender) to combine. Add the oil and lime juice and mash again. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a new and spicy take on traditional mashed potatoes. This recipe uses sweet potatoes in place of white potatoes and it's just as delicious as traditional mashed potatoes. Sweet potatoes contain nutrients such as beta-carotene, calcium, vitamin C, and potassium so they are much more nutritious than traditional mashed potatoes. These mashed potatoes are filled with flavor an spice and are a perfect side dish for any Indian main dish. 

Curried Chicken Salad

Ingredients:

• 1 1/2 cups plain fat-free or low-fat yogurt
• 1 tbsp. curry powder
• 1/2 tsp. ground ginger
• 1 1/2 lbs. boneless, skinless chicken breasts, cooked and cut into 1/2-inch cubes
• 3 celery stalks, diced
• 1/2 small red onion, diced
• 1/4 cup chopped fresh cilantro
• salt 
• freshly ground black pepper

Makes 4 Servings (1 cup per serving)

Whisk together yogurt, curry powder, and ginger in a large mixing bowl. Stir in chicken, celery, onion, and cilantro; season to taste with salt and pepper. Serve at room temperature or refrigerate for at least 1 hour before serving for more concentrated flavor. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This salad is both filling and tasty you will fell satisfied. The combination of ginger and curry is spicy and delicious. The red onion and celery add a nice crunch to the salad. When you do cook the chicken, don't forget to season the chicken with salt, pepper and garlic for a more flavorful chicken salad. 

Tandoori Lamb with Almond-Apricot Couscous

Ingredients:

• 3/4 cup plain fat-free yogurt
• juice of 1 lime
• 1/2 small onion, quartered
• 1 tbsp. minced peeled fresh ginger
• 2 large garlic cloves, minced
• 1 tbsp. paprika
• 1 tsp. ground coriander
• 1/4 tsp cayenne 
• 1 (2 lb.) boneless leg of lamb, butterflied and trimmed
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup whole wheat couscous
• 1/3 cup sliced almonds, toasted
• 1/2 cup chopped dried apricots

Makes 8 Servings (4 slices lamb & scant 1/2 cup couscous per serving)

1. Stir together yogurt, lime juice, onion, ginger, garlic, paprika, coriander, and cayenne in a small bowl.
2. Place lamb on work surface; with meat mallet or rolling pin, pound to even thickness. Put lamb in large shallow baking dish and spread yogurt mixture all over. Cover dish with plastic wrap; refrigerate at least 1 hour or up to 4 hours.
3. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepared medium-high fire using direct method. 
4. With paper towel, wipe excess yogurt mixture from lamb; sprinkle with salt and pepper. Place lamb on grill rack and grill, turning, until instant-read thermometer inserted into the thickest part of lamb registers 145 F for medium, about 25 minutes. Transfer to cutting board and let stand for 10 minutes.
5. Meanwhile, cook couscous according to package directions. Transfer to serving bowl and top with almonds and apricots. Cut lamb across grain into 32 slices. Serve with couscous.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. This exotic dish is a wonderful dish to dinner. You  can use any cut of lamb in this recipe and the meal will still be delicious. This lamb dish is spicy and flavorful it will melt in your mouth. The side of couscous goes well with the lamb for cooling the spice of your taste buds. Couscous is a granular semolina and a staple of North African cuisine. The sliced almonds and sliced apricots add a touch of flavor to the couscous and go well with the lamb. 

Curried Chicken Skewers with Yogurt Dip

Ingredients:

Yogurt Dip:

• 1/2 cup nonfat plain yogurt
• 1/2 celery stalk, minced
• 2 tsp. fresh lime juice
• 1/2 tsp. salt
• freshly ground black pepper

Chicken:

• 3 tbsp. plain nonfat yogurt
• 1 tbsp. curry powder
• 1 tsp. fresh minced ginger
• 1 small garlic clove, minced
• 3 (6 oz.) boneless, skinless chicken breasts, cut into 32 (3/4-inch) cubes
• salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil

Makes 8 (4 skewer) Servings & 2/3 cup dip (1 generous tablespoon dip per serving)

1. Heat oven to 400 F.
2. For the yogurt dip: Combine yogurt, celery, lime juice, salt and pepper to taste in a small bowl; set aside.
3. For the chicken: Combine yogurt, curry powder, ginger and garlic in a large bowl; set aside.
4. Season chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, 5 minutes. Transfer chicken pieces to yogurt-curry mixture and toss to coat.
5. Place chicken in a single layer in a large baking pan; bake for 10 minutes. Skewer each cube of chicken with a toothpick and serve warm with yogurt dip.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Don't be intimidated by this recipe. It's easier than it looks. You can grill the chicken and the skewers will be just as flavorful and tasty. The yogurt dip goes well with the spiced chicken skewers and can be used as a dip for vegetables as well. These chicken bites are a sophisticated alternative to chicken nuggets and they make great finger food for any gathering. 

Apple-Onion Chutney

Ingredients:

• 6 cups unsweetened apple cider
• 5 medium white onions, quartered
• 1/2 cup apple cider vinegar
• 1 tbsp. granular sugar substitute
• 1 tbsp. minced fresh ginger
• 3 large Granny Smith apples, diced
• pinch of ground cinnamon or ground cloves
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 2 cups (1 tablespoon per serving)

1. Combine cider, onions, cider vinegar, sugar substitute, and ginger in a large saucepan. Bring mixture to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the liquid to a syrupy consistency. 20-25 minutes.
2. Stir in apples, cinnamon, salt, and pepper. Continue to simmer gently until fruit is soft and chutney is thickened, 5-10 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This homemade condiment is a nice compliment to pork, chicken or ham. It's tangy and flavorful and can be enjoyed during the fall and winter months. The apples and onions make this chutney chunky and delicious.

Spiced Tea

Ingredients:

• 9 cups water
• 2 tbsp. roughly chopped fresh ginger
• 2 cinnamon sticks
• 1/4 tsp. whole cloves
• 1/4 tsp. black peppercorns
• 3 (1-inch) strips lemon zest
• 3 (1-inch) strips orange zest
• 10 caffeinated or decaffeinated black tea bags
• 3 tbsp. granular sugar substitute (optional)

Makes 8 Servings (3/4 cup per serving)

1. Bring water to a boil in a large saucepan. Add ginger, cinnamon, cloves, peppercorns, and zests. Reduce heat to low and simmer gently, uncovered, for 30 minutes. Remove from heat and allow to steep at room temperature for 30 minutes or in the refrigerator overnight.
2. When ready to serve, return ginger mixture to a boil. Remove from heat, add tea bags, cover, and steep for 5 minutes. Squeeze tea bags into liquid, then strain and discard solids. Add sugar substitute for a sweeter tea, if desired, and serve hot.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was never a tea drinker when I was younger but I enjoy tea now. This tea will get you into the holiday spirit. Plus, it will make you feel like you're in a Charles Dickens novel after having one sip. The combination of cinnamon, ground cloves, and ginger mixed with fruit zest is very comforting. This tea can be enjoyed during the cold winter months any time of day.  



Cranberry-Ginger Oatmeal Cookies

Ingredients:

• 1 cup whole wheat flour
• 3/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking powder
• 4 tbsp. unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup shredded apple
• 1 tsp. vanilla extract
• 1 cup rolled or quick-cooking oats
• 3/4 dried cranberries
• 1/2 cup crystallized ginger, chopped

Makes 28 Servings (1 cookie per serving)

1. Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.
3. With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.
4. Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.

Spicy Chicken-Asparagus Stir-Fry

Ingredients:

• 3 tsp. canola oil
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1/4 tsp. salt
• 1 tbsp. grated, peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 lb. asparagus, trimmed and cut into 2-inch lengths
• 1 1/2 cups matchstick-cut carrots
• 1 small red bell pepper, cut into strips
• 1 small yellow bell peppers, cut into strips
• 2 tbsp. water
• 3 tbsp. black bean sauce
• 1 tbsp. reduced-sodium soy sauce
• 1 1/2 tsp. hot chili oil
• 2 tsp. toasted sesame seeds

Makes 4 Servings (1 2/3 cups per serving

1. Heat wok or large deep skillet over medium-high heat until drop of water sizzles in it. Add 1 1/2 teaspoons of canola oil and swirl to coat pan. Sprinkle chicken with salt; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes.
2. Add remaining 1 1/2 teaspoons canola oil to wok and swirl to coat pan. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water; cook, covered, until vegetables are crisp-tender, 4-5 minutes.
3. Return chicken to wok along with black bean sauce, soy sauce, and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're ever craving Asian takeout food, leave the phone alone and cook this dish instead. It's flavorful, colorful and good for you with all the protein and vegetables in it. If you don't have a wok on hand, use your grill instead. You can grill the chicken and vegetables and dish will taste just as good as takeout. If you want to make you dish more filling and Asian authentic, serve a half cup of cooked brown rice per serving and it will increase the Smart Points value by 3.



Mango-Berry Salad with Ginger Glaze

Ingredients:

• 1/2 cup warm water
• 1/4 cup apricot preserves
• 1 tsp. ground ginger
• 3 cups diced ripe mango
• 2 1/2 cups fresh blueberries
• 1/2 cup fresh raspberries

Makes 6 Servings (1 cup per serving)

1. Stir together water, preserves, and ginger in a small saucepan, mashing large pieces of apricot with fork; bring to boil. Boil, stirring occasionally, until mixture is syrupy, about 6 minutes. Remove saucepan from heat and let cool to room temperature.
2. Combine mango and blueberries in serving bowl; drizzle with apricot glaze and toss until coated evenly. Add raspberries and gently toss to combine.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who says a fruits salad has to be boring? This fruit salad is kicked up a notch with the ginger and my homemade apricot preserves and it is delicious. You can enjoy this Asian fusion salad for breakfast, as a light lunch or for dessert. You can use any kind of berry in this dessert and the salad will be delicious. I highly recommend using sugar free preserves in this recipe so you won't get a sugar high and the only sugar in this salad are the natural sugars from the fruit.