Goat Cheese Tartlets with Spiced Apple-Fig Compote

 Ingredients:

• 30 Mini phyllo shell(s)
• 1/3 cup reduced-fat whipped cream cheese spread
• 1/3 cup soft-type goat cheese
• 1 Egg white
• 2 tbsp.honey
• 1 tbsp. whole wheat flour
• 2 medium Granny Smith apples, peeled & coarsely grated
• 1/2 cup fig Jam
• 1/8 tsp. Ground allspice
• 1/4 cup Mint leaves, for garnish

Makes 30 Servings (1 tartlet per serving)

1. Preheat oven to 350°F. Arrange phyllo shells on a cookie sheet.
2. In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.
3. Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. You can bring the taste of fall to your table with these delicious tarts filled with cream cheese, goat cheese, fig jam, honey, Granny Smith apples, and allspice. Fresh mint makes an excellent garnish for this dessert. These fancy looking tarts are actually a snap to make with store-bought phyllo shells. They're mini in size – perfect for portion-control. They make a beautiful presentation and are great as an appetizer or dessert. The tartlets and compote can both be made one day ahead. Just bring to room temperature before serving.

Spiked Peach Lemonade

 Ingredients:

• 3 medium peaches, divided
• 3/4 cup vodka
• 1/2 cup fresh lemon juice
• 2 tbsp. honey
• 12 oz. lemon-flavored seltzer water

Makes 6 Servings ( 2/3 cup with out ice per serving)

Chop 2 ½ peaches; cut the remaining peach half into 6 slices. In a blender, combine the vodka, lemon juice, sugar, and chopped peaches; blend until smooth, about 1 minute. Pour the pureed mixture into a pitcher; stir in seltzer. Pour the cocktail into ice-filled glasses; garnish each with 1 peach slice.

WW POINTS VALUE: 4 pts. 

Peak-season peaches are beautifully fragrant, juicy, and sweet—and make for a gorgeous lower-sugar batch cocktail for a small gathering. We blend the peaches to form the flavor base of the drink, leaving the skins on for more color and peach richness. You can blend the peach mixture a couple of hours ahead of time if you’d like, but be sure to stir in the seltzer just before serving so the drink keeps its irresistible effervescence.

Strawberry Kiwi Dream Smoothie

Ingredients:

• 1 cup unsweetened vanilla almond milk
• 1 packet South Beach Simply Fit Shake, Vanilla
• 1 tsp. natural vanilla extract
• ½ cup frozen strawberries
• 1 kiwi (1/4 cup)
• ½ cup ice
• 1 tsp. agave

Makes 1 Serving

Blend all ingredients until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com. This is a delicious treat you can enjoy for breakfast, a light lunch or as a snack. The strawberries and kiwi make a juicy combination in this shake. There is no added sugar in this shake which makes it even better. 

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. 

Korean-Style Sweet-and-Spicy Chicken Rolls

Ingredients:

• 2 large egg whites
• 2 tsp. Chinese-style hot mustard
• 3/4 cup whole wheat panko bread crumbs
• 2 tbsp. sesame seeds
• 1/4 cup cilantro leaves, finely chopped
• 1 1 /2 lbs. chicken tenders
• 1/4 cup sake
• 3 tbsp. reduced-sodium soy sauce
• 2 tsp. honey
• 1 garlic clove, minced
• 1/2 tsp. hot chili oil
• 8 large green leaf lettuce leaves

Makes 4 Servings (2 rolls per serving)

1. Preheat the oven to 425 F. Spray large rimmed baking sheet with nonstick spray. 
2. Whisk together egg whites and mustard in a pie plate until frothy. Combine panko, sesame seeds and cilantro on a sheet of wax paper. Dip chicken tenders, one at a time, into egg white mixture; then into panko mixture, pressing to adhere. Place chicken in single layer on baking sheet; lightly spray with nonstick spray. Bake until golden and cooked through, 18-20 minutes.
3. Meanwhile, combine sake, soy sauce, honey, garlic and chili oil in a small bowl. Place lettuce leaves on work surface and top each one with one eighth of chicken. Sprinkle each portion with about 1 tablespoon sauce and roll up lettuce to enclose chicken. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Asian takeout is delicious when it's done right. If you love chicken tenders and Asian food, these treats are definitely for you. These chicken tenders are succulent, juicy and flavorful. Baked chicken tenders are better than fried chicken tenders. The sauce is spicy and flavorful and it goes great with these chicken tenders. 

Sweet-and-Spicy Chicken

Ingredients:

• 2 scallions, chopped
• 3 tbsp. mirin
• 2 tbsp. rice vinegar
• 2 tbsp. granular sugar or honey
• 2 tbsp. reduced-sodium soy sauce
• 2 tsp. Asian (dark) sesame oil
• 1/2 tsp. red pepper flakes
• 4 (1/4-lb.) boneless, skinless chicken thighs
• 1/2 cup reduced-sodium chicken broth

Makes 4 Servings (1 chicken thigh per serving)

1. Combine the scallions, mirin, rice vinegar, honey, soy sauce, 1 teaspoon of the oil, and the pepper flakes in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at lest 2 hours or up to overnight. 
2. Lift the chicken from the marinade and pat dry with paper towels. Discard the marinade. Heat the remaining 1 teaspoon oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 2 minutes on each side. Add the broth; bring to a boil. Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes. Turn the chicken to coat with the liquid. Cut the chicken into slices to serve. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Sweet and spicy chicken is quite delicious. Marinating the chicken takes a long process but the end result is delicious. The chicken is succulent and juicy. I highly recommend substituting honey in place of the sugar for a sweeter taste and a little lime juice and minced garlic to kick the flavor up a notch. I also highly recommend serving this chicken on a salad made of savoy cabbage, sliced carrots, thinly sliced radishes and a matchstick-cut Gala apple for a very filling dish. 

Watermelon 'Cake' with Summer Fruit & Raspberry Sauce

Ingredients:

• 1/2 seedless watermelon (crosswise section) rind removed
• 1 small cantaloupe, halved, peeled, and seeded
• 3 kiwifruits, peeled and sliced
• 1 pint fresh blueberries
• 1 pint fresh strawberries, hulled and halved
• 1 (12 oz.) bag frozen unsweetened raspberries
• 1/3 cup orange juice
• 3 tbsp. granular sugar

Makes 16 Servings 

1. Cut watermelon into 1 1/2-inch-thick rounds. Stack rounds on a serving plate so they resemble a cake. 
2. With a melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries. 
3. Combine raspberries, orange juice and sugar in a blender; pulse until smooth. Pour mixture through fine sieve set over a small bowl. With spoon, press on solids to extract all juice; discard seeds. 
4. To serve, cut watermelon 'cake' into 16 wedges and serve with raspberry sauce. 

WW POINTS VALUE 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cake and eat it too and it can be good for you. This colorful cake is cold, refreshing, tasty and filling. You get your daily servings of fruit in this cake and it will leave you satisfied. If you don't have cantaloupe on hand, substitute pineapple and the cake will be just as delicious. If you don't want to use granular sugar in the sauce, substitute honey and the sauce will be just as sweet. 

Summer Rolls with Crab and Mango

Ingredients:

• 2 1/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 2 tsp. honey
• 1 tsp. chili-garlic paste
• 1/2 tsp. Asian (dark) sesame oil
• 8 (6-inch) round rice paper wrappers
• 4 large Boston lettuce leaves, each cut lengthwise in half
• 1 small mango, peeled, pitted, and cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 2 cups bean sprouts
• 4 imitation crab sticks (6 oz.), each cut lengthwise in half
• 16 sprigs fresh cilantro

Makes 4 Servings (2 rolls and 1 1/2 tbsp. sauce per serving)

1. To make dipping sauce, whisk together soy sauce, lime juice, honey, chili paste, and sesame oil in a small bowl.
2. To assemble rolls, working one at a time, dip rice paper wrappers in a bowl or warm water; let stand jus until soft, about 30 seconds. Place on clean kitchen towel. Place 1 lettuce piece in center of each wrapper. Top lettuce with one eighth of mango, bell pepper, and bean sprouts. Top each with a piece of crab stick and 2 cilantro sprigs. Fold in sides and roll up to enclose filling. Press gently to seal. Cut each roll in half on diagonal. Serve with dipping sauce. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I don't eat Asian food often but when I make it at home, it's actually quite filling and tasty. The combination of crab, mango and vegetables is deliciously filling. Serve these as an appetizer and it will feel like a light lunch. When you handle the rice papers wrappers, always follow the directions. They can get sticky VERY fast and it can be challenging to wrap those around the filling. 

Cinnamon-Raisin Baked French Toast

Ingredients:

• 8 slices cinnamon-swirl raisin bread, halved on diagonal
• 6 large eggs
• 1 cup fat-free half-and-half
• 3 tbsp. granular sugar
• 1 tsp. vanilla extract
• 3/4 tsp. ground cinnamon
• pinch nutmeg
• 1 tbsp. confectioners' sugar (optional)

Makes 6 Servings (2 half slices per serving)

1. Spray a 8 x 11 baking dish or casserole dish with nonstick spray.
2. Arrange bread in prepared baking dish, overlapping slices, if needed.
3. Whisk together eggs, half-and-half, 2 tablespoons of sugar, vanilla, cinnamon, and nutmeg in a medium bowl. Pour egg mixture evenly over bread, lightly pressing bread to help it absorb egg mixture. Cover and refrigerate at least 1 hour or up to overnight.
4. Preheat oven to 350 F.
5. Uncover dish and sprinkle French toast with remaining 1 tablespoon sugar. Bake until puffed and browned, about 35 minutes. Let cool about 10 minutes. Dust with confectioners' sugar and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is the perfect dish to make and enjoy on the weekend for brunch. French toast is a wonderful comfort food to enjoy during the cold winter months. The recipe calls for granular sugar but you can use honey in place of the sugar and the dish still tastes good. Milk is also a good substitute for half-and-half and whole wheat bread or challah bread are good substitutes if you can't get cinnamon-swirl raisin bread. Also, try topping this French toast with you favorite sliced fruit for a more filling and elegant dish.

Ricotta Mousse with Berries

Ingredients:

• 1 cup light ricotta cheese
• 2 tbsp. orange liqueur
• 2 tbsp. agave nectar or honey
• 1 tsp. orange zest
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 1 tsp. fresh lemon juice
• 1 tsp. honey
• fresh mint leaves (optional)

Makes 4 Servings

1. In a small bowl, whisk together ricotta, 1 tablespoon of the orange liqueur, agave or honey, and orange zest. Cover and chill 1-24 hours.
2. In a medium bowl, combine the berries, lemon juice, and the remaining 1 tablespoon orange liqueur. Cover and let stand at room temperature 15 minutes to develop the flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. Drizzle with honey. If desired, garnish with mint.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe calls for this dish for dessert but you can enjoy this sweet dish for breakfast, brunch, dessert, or even a snack. The combination of berries, ricotta cheese and orange liqueur is absolutely divine. If you don't have orange liqueur on hand, use lemon liqueur (such as Limoncello), brandy, rum, or even a mint liqueur. You can also use lemon zest in place of the orange zest. The best part of this sweet dish is that there is no added sugar in this dish. 

Sweet Potato and Cranberry Bake

Ingredients:

• 2 tbsp. coarse-grain Dijon mustard
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• 1 tbsp. fresh lemon juice
• 2 tsp. chopped fresh thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 lbs. sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup fresh cranberries
• fresh thyme sprigs (optional)

Makes 6 Servings

1. Preheat the oven to 350 F. In a large bowl, combine the mustard, olive oil, honey, lemon juice, thyme, kosher salt, and pepper. Add the sweet potatoes; toss to coat. Gently stir in the cranberries. Transfer sweet potato mixture to a 2-quart rectangular baking dish; spread in an even layer.
2. Bake, uncovered, about 1 1/4 hours or until sweet potatoes are tender, stirring once. Uncover and bake about 10 minutes more or just until sweet potatoes are starting to brown. If desired, garnish with thyme sprigs before serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the New Sonoma Cookbook. This side dish screams to be enjoyed during the fall holiday season. Sweet potatoes and cranberries are in season during the fall and they go perfectly in this side dish. The sweet potatoes and cranberries literally melt in your mouth. Don't forget to cut the sweet potatoes into equal pieces so they roast evenly. This bake goes great with turkey, chicken, pork and even certain kinds of fish.



Sweet 'N' Spicy Drumettes

Ingredients:

• 2 tbsp. ketchup
• 1 1 /2 tbsp. reduced-sodium soy sauce
• 1 tbsp. honey
• 2 tsp. hot sauce
• 12 chicken drumettes (about 1 lb.), skinned

Makes 4 Servings (3 drumettes per serving)

1. Stir together ketchup, soy sauce, honey, and hot sauce in a large shallow bowl. Add drumettes, turning to coat. Refrigerate, covered, at least 1 hour or up to overnight.
2. Preheat broiler. Spray broiler rack with nonstick spray.
3. Remove chicken from marinade; discard marinade. Arrange chicken on prepared broiler rack and spray with nonstick spray. Broil 5 inches from heat, turning, until lightly charred in spots and cooked through, about 12 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a healthy take on your typical chicken wings. If you can't decide between sweet wings or spicy wings, make these wings. These wings are the perfect blend and balance of sweet and spicy. If you don't have wings, you can use the marinade for boneless, skinless chicken tenders and they will still be tasty. Serve these at your next game day party and your guests will be coming back for more.

Buttermilk Sorbet with Crushed Blackberry-Mint Sauce

Ingredients:

• 3 1/2 cups low-fat buttermilk
• 1/3 cup honey
• 4 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. grated orange zest
• 2 cups fresh blackberries
• 1 tbsp. chopped fresh mint + 6 small sprigs

Makes 6 Servings (2/3 cup sorbet with 1/4 cup blackberry sauce)

1. Whisk together buttermilk, honey, 3 tablespoons of sugar, vanilla, and orange zest in a medium bowl until sugar is dissolved. Pour buttermilk mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer container and freeze until firm, at least 4 hours or up to 2 days.
2. To make sauce, combine 1 1/2 cups of blackberries and remaining 1 tablespoon sugar in a small bowl. With a fork, crush remaining berries until very coarse puree is formed; let stand 10 minutes. Stir in remaining 1/2 cup blackberries and the chopped mint. (Can be made up to 4 hours ahead and refrigerated.)
3. To serve, scoop sorbet into 6 dessert dishes and top with 1/4 cup blackberry sauce. Garnish with mint sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. If you're having company over for dinner, serve this dessert. Break out the china and crystal this dessert is worth it. The buttermilk sorbet on its own is good but it's even more  delicious with the blackberry-mint sauce. The buttermilk sorbet is so nice and creamy it melts in your mouth. The sauce leaves a nice aftertaste in your mouth.

 

Barbecue-Sauced Grilled Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• few drops hickory liquid smoke
• 6 (1/2-lb.) boneless, skinless chicken breasts

Makes 6 Servings (1 chicken breast per serving)

1. Spray a grill rack with nonstick spray. Preheat grill wo medium-high or prepare medium-high fire using indirect method.
2. Meanwhile, combine ketchup, coffee, brown sugar, vinegar, 1/2 teaspoon of salt, and the pepper in a medium saucepan and set over medium heat. Cook, stirring, until brown sugar is dissolved, about 3 minutes. Bring mixture to boil; reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in liquid smoke. Let sauce cool to room temperature.
3. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken, meaty side down, on cooler portion of the grill rack and grill, covered, turning once or twice and brushing with sauce, 15 minutes. Uncover and brush chicken with remaining sauce; grill until cooked through, about 5 minutes longer.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the  WW New Complete Cookbook. If you're craving BBQ, this dish is for you. This dish is better than what you would order at the local BBQ joint. It's succulent, juicy and flavorful. I highly recommend cutting the sugar in half, substitute honey in place of the sugar and add minced garlic to the sauce for a much sweeter and more savory flavor. You can also use this sauce with pork, turkey, and even some fish like salmon and arctic char and the BBQ will still be delicious.

Grilled Chicken Breasts with Rhubarb-Mango Salsa

Ingredients:

• grated zest and juice of 1 lemon
• 4 tbsp. coarsely chopped fresh basil
• 2 garlic cloves, minced
• 3 tsp. extra-virgin olive oil
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 small mango, pitted, peeled, and cut into 1/4-inch dice
• 1 rhubarb stalk, trimmed and cut into 1/4-inch dice (1 cup)
• 3/4 cup (1/4-inch) diced English (seedless) cucumber
• 1 jalapeno pepper, seeded and chopped
• 1 tbsp. honey
• 2 tsp. white balsamic vinegar
• 1 small shallot, minced

Makes 4 Servings (1 chicken & 1/2 cup salsa per serving)

1. To make marinade, combine lemon juice and zest, 2 tablespoons of basil, garlic, 2 teaspoons of oil, 3/4 teaspoon of salt, and the pepper in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Refrigerate at least 1 hour or up to 3 hours.
2. To make salsa, stir together mango, rhubarb, cucumber, remaining 2 tablespoons basil, jalapeno, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt in a small bowl until mixed well. Cover and refrigerate at least 30 minutes or up to 1 hour to allow flavors to blend.
3. Spray a grill pan with nonstick spray and preheat over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill pan and grill until cooked through, about 5 minutes per side. Place chicken on platter and top evenly with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call sophisticated entertaining. Grilled chicken is so succulent, juicy and flavorful when it's marinated in the right ingredients. The rhubarb-mango salsa is flavorful and tastes great alongside the chicken. Don't be intimidated by the ingredients. Rhubarb stalks are safe to eat; it's the leaves that are not because they're poisonous. The rhubarb and cucumber add crunch to the sweetness of the mango and honey.

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.

Grilled Pork Chops with Orange-Tamarind Glaze

Ingredients:

• 2/3 cup chicken broth
• 1/4 cup orange juice
• 4 tsp. tamarind paste
• 1 tsp. honey
• 1/2 tsp. ginger, grated & freshly peeled
• 1 tsp. unsalted butter
• 1 tsp. curry powder
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) lean thin-sliced bone-in center-cut pork loin chops, trimmed

Makes 4 Servings (1 pork chop + 2 teaspoons glaze per serving)

1. To make the glaze, stir together broth, orange juice, tamarind paste, honey, and ginger in a medium skillet until combined well; bring to boil over medium-high heat. Reduce heat and cook, stirring occasionally, until mixture is slightly thickened, about 8 minutes (you should have 1/4 cup). Remove skillet from heat; swirl in butter until melted. Transfer 1 tablespoon glaze to cup for basting. Set aside remaining 3 tablespoons glaze.
2. Meanwhile, to make rub, stir together curry powder, salt, and pepper in another cup. Rub spice mixture on both sides of pork; lightly spray with olive oil nonstick spray.
3. Heat grill pan over medium-high heat until hot. Add pork to pan and grill 3 minutes per side. Brush pork with 1/2 tablespoon of glaze reserved for basting; turn pork over and grill 1 minute. Brush pork with remaining 1/2 tablespoon glaze; turn pork and grill until cooked through, about 1 minute longer. Serve pork  drizzled with reserved 3 tablespoons glaze.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Pork is the other juicy white meat. This pork dish is tasty, succulent and juicy. If you're an adventurous eater, this dish is for you. Don't be intimidated by the ingredients in this meal. The ingredients blend well together for a spicy and succulent dish. This glaze also goes well with chicken or fish. You can also serve this glaze with grilled vegetables too.

Simmered Chicken with Soy-Ginger Sauce

Ingredients:

• 3 tsp. Asian (dark) sesame oil
• 2 (3/4-lb.) boneless, skinless chicken breasts
• 5 scallions, finely chopped
• 1 tbsp. + 2 tsp. grated & peeled fresh ginger
• 1 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. rice vinegar
• 5 tsp. honey

Makes 4 Servings ( 1 breast with 1 1 /2 tablespoons sauce per serving)

1. Heat 2 teaspoons of 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 4 of the scallions and the 1 tablespoon ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the broth and 2 tablespoons of the soy sauce; bring to a boil. Reduce the heat and simmer, covered, about 4 minutes. Add the chicken and return to a gentle simmer; cook, covered, about 12 minutes. Turn off the heat and let the chicken sit in the liquid about 10 minutes longer. Using a slotted spoon, transfer the chicken from the liquid to a serving plate. Discard the liquid.
3. Combine the remaining 1 teaspoon oil, 1 scallion, 2 teaspoons ginger, 1 tablespoon soy sauce, the vinegar, and honey in a small bowl; mix well. Serve with the chicken.

 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call tastier than takeout. It's better for you and it's more flavorful. You can really taste the ginger in this dish. Simmering the chicken in the pan allows the chicken to be infused with the flavors. I highly recommend adding a touch of minced garlic to this dish for a more authentic Chinese flare and also garlic makes everything taste better. I highly recommend adding vegetables to this dish such as broccoli, bell peppers, snow peas, onions, etc. for a more filling meal.

Turkey Meat Loaf

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 3 garlic cloves, minced
• 1 1/2 lbs. ground turkey
• 3/4 cup quick-cooking rolled oats
• 1/4 cup low-sodium chicken broth
• 1/4 cup tomato paste
• 1 egg, slightly beaten
• 1/2 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1/4 cup tomato sauce
• 1 tbsp. honey
• 1/2 tsp. ground cumin

Makes 8-10 Servings

1. Preheat oven to 350 F. Line a 9x5x3-inch loaf pan with foil, letting extend slightly over sides; set aside. In a large skillet, heat olive oil over medium heat. Add onion, celery, bell pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally.
2. In a large bowl combine the cooked vegetables, ground turkey, oats, chicken broth, 1/4 cup tomato sauce, egg, 1/2 teaspoon cumin, and ground black pepper. Mix well. Spoon into prepared pan; press firmly. Bake for 45 minutes.
3. Meanwhile, in a small bowl combine 1/4 cup tomato sauce, honey, and 1/2 teaspoon cumin. Spoon over meatloaf in pan. Bake for 15-25 minutes more or until juices run clear and an instant-read thermometer inserted in center of meat loaf registers 165 F.
4. Let meat loaf stand in pan on a wire rack for 10 minutes. Carefully lift meat loaf from pan using foil. Using a large spatula, transfer meat loaf from foil to a serving platter. Slice to serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is elegant comfort food with flavor. I never like meatloaf as a kid but I enjoy it as an adult. You can use ground turkey, chicken or pork in this meatloaf recipe and it will still be delicious. You also have 3 servings of vegetables in this meatloaf too. The original recipe called for tomato sauce to be use in the meatloaf. Tomato paste works just as well keeping the textures together and flavorful at the same time. The glaze on top of the meatloaf is sweet and saucy adding a nice touch to the meatloaf. You can also enjoy a glass of  Merlot with this meatloaf too!

Honey-Mustard Chicken Strips

Ingredients:

• 1/4 cup Dijon mustard
• 2 tbsp. honey
• 2 tsp. reduced-sodium soy sauce
• 1 lb. boneless, skinless chicken breasts, cut lengthwise into 3/4-inch strips
• 3/4 cup plain dried whole wheat bread crumbs

Makes 6 Servings (about 4 strips per serving)

1. Preheat oven to 400 F. Line rimmed baking sheet with nonstick foil.
2. Whisk together mustard, honey, and soy sauce in a medium bowl until smooth. Add chicken and stir until coated evenly. Spread bread crumbs on plate. Coat chicken strips, one at a time, with bread crumbs.
3. Arrange chicken strips on prepared baking sheet; spray with nonstick spray. Bake until cooked through, about 15 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your 'fast food' and eat it too but in a healthy way. If you loved chicken nuggets whenever you go to the fast food joint, you'll love these treats. The Dijon mustard and the honey add a touch of sweetness to the chicken. Also, the fact that these chicken strips are baked make them flavorful and succulently juicy. Serve these treats with your favorite homemade BBQ sauce and everyone will be happy.