Tuna Seviche

 Ingredients:

• 1 lb. sushi-grade tuna, cut into 1/2-inch cubes
• 2/3 cup fresh lime juice
• 1 large tomato, seeded & chopped
• 1 small red onion, very thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2-1 jalapeno pepper, seeded & minced
• grated zest of 1/2 orange
• 1/2 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/2 cup per serving)

1. Mix together tuna and lime juice in a large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade. 
2. Add all remaining ingredients to tuna; toss to mix well. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Do not be intimidated by sashimi or sushi-grade tuna. It is melt-in-your-mouth delicious when it's done right. Even though the recipe calls to marinate in lime juice and to add the remaining ingredients to the tuna, I HIGHLY recommend searing both sides of the tuna to add more texture to the tuna. Grilled sashimi tuna is so delicious it literally melts in your mouth. I like to think of it as the filet mignon of the ocean it's that good. The variety of vegetables add flavor and zing to this dish. One bite of this treat and you will be eating this as an appetizer or a light lunch on a regular basis. 

Mushroom and Goat Cheese Quesadilas

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small Vidalia onion or other sweet onion, thinly sliced
• 2 garlic cloves minced
• 1 jalapeno pepper, seeded and minced
• 1 (10 oz.) package cremini mushrooms
• 1 (3 1/2 oz.) package sliced shiitake mushrooms
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. chopped fresh cilantro
• 1/2 cup crumbled reduced-fat goat cheese
• 1/4 cup reduced-fat cream cheese, softened
• 4 (7-inch) whole wheat flour tortillas
• 1/2 cup fat-free salsa

Makes 4 Servings (1quesadilla and 2 tablespoons salsa per serving)

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring frequently, until softened, about 4 minutes. Add mushrooms, salt  and black pepper; cook, stirring, until mushrooms are softened, 6-8 minutes. Remove from heat and stir in cilantro. 
2. Meanwhile, preheat broiler and spray large baking sheet with nonstick spray. Combine goat cheese and cream cheese in a small bowl. 
3. Spread 1 tablespoon cheese mixture onto each tortilla. Spoon one-fourth of mushroom mixture onto bottom half of each tortilla; fold top over filling. Place quesadillas on baking sheet. Broil until tops are browned, 1-2 minutes. Flip over and cook until browned and cheese is melted, 1-2 minutes. Serve with salsa. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. If you're craving fast food or Mexican food, put down the phone and put down the car keys. You can make these delicious treats at home in 30 minutes or less. These quesadillas are very filling with the vegetables and cheeses. If you don't have cream cheese available, use shredded Mexican cheese and the quesadillas will still be delicious. I also highly recommend adding a touch of ground cumin to these quesadillas for more flavor. 

Chicken Banh Mi Sandwiches

Ingredients:

• 1 cup shredded carrots
• 2 tbsp. pickled sliced jalapeno peppers, drained
• 1/4 cup fresh cilantro leaves
• 2 tsp. rice vinegar
• 1/2 tsp. Asian (dark) sesame oil
• 1 lb. ground skinless chicken breast
• 2 scallions, finely chopped
• 1 tbsp. reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1/2 cup fat-free mayonnaise
• 1 tbsp. Sriracha or other chili sauce
• 1 (12 oz.) whole wheat baguette

Makes 4 Servings (1 sandwich per serving)

1.  Combine carrots, jalapeno peppers, cilantro, vinegar, and sesame oil in a small bowl. 
2. Stir together chicken, scallions, soy sauce, and garlic in medium bowl, mixing just until combined. With damp hands, shape mixture into 8 (1/2-inch-thick) patties. 
3. Spray large skillet with nonstick spray and set over medium-high heat. Add patties and cook until browned and instant-read thermometer inserted in side of patties registers 165 F, 6-7 minutes per side.
4. Stir together mayonnaise and Sriracha in a small bowl. Split baguette without completely cutting through. Remove small amount of soft center from baguette and discard, or save for bread crumbs. Cut into 4 equal pieces. Spread 2 tablespoons mayonnaise mixture on cut-side of pieces. Stuff each with 2 patties and top with 1/4 cup carrot mixture. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Bahn Mi is one of the signature cuisines of Vietnam. Bahn Mi is a type of baguette which is often split lengthwise and filled with various savory ingredients as a sandwich and is usually served as a meal. This sandwich is different because of the spicy flavors and filling condiments. The Bahn Mi is quite filling and delicious and will become a favorite in your house. I think this sandwich is better than what you would order at a fast food joint and you  can make it and eat it in 30 minutes or less. 

Tomatillo Enchilladas with Grilled Chicken

Ingredients:

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced
• 1 tsp. ground cumin
• 1/8 tsp. salt
• 2 lb. tomatillos. husks removed, fruits rinsed and coarsely chopped
• 2 tbsp. water
• 3/4 lb. cooked grilled chicken breast, diced
• 1 cup fresh or thawed frozen corn kernels
• 1 1/2 cups (6 oz.) shredded fat-free pepper Jack cheese
• 1 cup loosely packed fresh cilantro leaves
• 12 (6-inch) corn tortillas, warmed

Makes 6 Servings (2 enchiladas per serving)

1.  Preheat oven to 450 F. Spray large skillet with nonstick spray and set over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring, until vegetables soften, 2-3 minutes. Stir in cumin and salt. Add tomatillos and water. Bring to boil; lower heat and simmer, uncovered, 7-8 minutes. 
2. Meanwhile, stir together chicken, corn, and 1 cup Jack cheese in large bowl. 
3. Remove tomatillo sauce from heat and stir in cilantro. In two batches, transfer sauce to blender and puree, starting on low speed and holding blender lid down with folded kitchen towel. Stir 1 cup of sauce into chicken mixture; return remaining sauce to skillet. 
4. Spread 1 cup tomatillo sauce in bottom of 9 X 13-inch baking dish. Dip 1 tortilla at a time in remaining sauce, place on cutting board, and fill with 1/3 cup chicken mixture. Roll up and place seam side down in dish. Repeat with  remaining tortillas and chicken mixture. Spoon remaining sauce over enchiladas; sprinkle with remaining 1/2 cup cheese. Cover with foil and bake until heated through, 12-15 minutes. Remove foil, turn on broiler and broil enchiladas until cheese is browned, about 1 minute. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These treats are certainly a taste of Mexico. These enchiladas are both filling and flavorful. If you don't have corn on hand, substitute, sliced bell peppers and the enchiladas will be just as delicious. I highly recommend adding a tablespoon of fat-free sour cream to give these enchiladas a kick of zing. Even though 2 enchiladas make a serving, 1 enchilada will be filling enough. 

Keema Samosas

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1 tsp. garam masala
• 3/4 tsp. curry powder
• 1/4 tsp. ground turmeric
• 1 lb. ground skinless chicken breast
• 3/4 tsp. salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp. fresh lime juice
• 34 (3-inch) square wonton wrappers

Makes 17 Servings (2 samosas per serving)

1. To make filling, heat oil in a large skillet over medium-high heat. Add onion, jalapeno, and garlic; cook until onion begins to soften, about 4 minutes. Stir in garam masala, curry powder, and turmeric; cook 30 seconds. Add chicken and sprinkle with salt; cook, breaking up chicken with wooden spoon, until no longer pink, about 5 minutes. Remove skillet from heat; let cool 10 minutes. Stir in cilantro and lime juice. 
2. Preheat oven to 425 F. Spray baking sheet with nonstick spray.
3. Place 6 wonton wrappers on work surface. Put scant 1 tablespoon of filling in center of each wrapper. Moisten edges of wrappers with water. Fold each wrapper over filling to form triangle. Press edges firmly to seal. Place samosas on prepared baking sheet. Repeat with remaining filling and wrappers, making a total of 34 samosas.
4. Lightly spray samosas with nonstick spray. Bake until crisp and golden, about 6 minutes per side. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Keema samosas are popular road side snacks that are deep fried and delicious and a staple dish of India. This snack recipe is made using mutton keema and maida. These samosas are baked and use wontons and use ground chicken. You can also use ground turkey in these samosas and they will still be delicious. These Indian treats are filled with protein, plenty of spices and flavor. Samosas also make a great party food because they freeze easily. These Indian dishes will quickly become a favorite after eating just one.  

Grouper with Salsa Verde

Ingredients:

• 8 oz. fresh or canned tomatillos
• 1/2 small onion, cut into chunks
• 1 garlic clove, peeled
• 1/2 fresh jalapeno, seeded
• 4 tsp. extra-virgin olive oil
• 1/3 cup cilantro (whole leaves and tender stems)
• 1 tbsp. fresh lime juice
• 1/2 tsp. salt
• 1/2 tsp; freshly ground black pepper
• 4 (6 oz.) skinless grouper fillets

Makes 4 Servings 

1. Heat the broiler.
2. Wash and husk the tomatillos, if using fresh. If using canned, drain well.
3. In a medium bowl, toss the tomatillos with the onion, garlic, jalapeno, and 2 teaspoons of the oil. Place the mixture on a broiler pan and broil 4 inches from the heat for 3-4 minutes, until the tomatillos are softened and lightly charred.
4. Leaving the broiler on, transfer the tomatillo mixture to a blender or food processor. Add the cilantro, lime juice, and 1/4 teaspoon of the salt and pepper. Puree until smooth.
5. Brush the grouper with the remaining 2 teaspoons oil and season with the remaining 1/4 teaspoons of the salt and pepper. Transfer to the same broiler pan and broil for 5 minutes, or until fish is just cooked through and flakes when tested with a fork.
6. Transfer the fish to 4 plates and top each fillet evenly with the salsa verde. Serve hot.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Broiled or grilled fish is absolutely delicious when it's done right. You can grill the fish and tomatillos, onions and jalapenos if you don't want to use your broiler and the fish and salsa verde will still taste delicious. Grilling fish and vegetables is better because the food tastes just as flavorful and the cleanup is not as messy. 

Zesty Chicken-Noodle Casserole

Ingredients:

• 6 oz. wide egg noodles
• 1 tbsp. extra-virgin olive oil
• 4 tsp. whole wheat flour
• 2 cups fat-free milk
• 1 tbsp. grated Parmesan cheese
• 2 cups cubed cooked chicken breast
• 1 red onion, chopped
• 2 tbsp. chopped jalapeno peppers
• 1 tbsp. Dijon mustard
• 4 tsp. seasoned dried bread crumbs

Makes 4 Servings (1 cup per serving)

1. Preheat the oven to 375 F. Spray 2-quart casserole dish with nonstick spray.
2. Cook noodles according to package directions, omitting salt if desired; drain.
3. Heat oil in medium saucepan over medium heat. Sprinkle with flour; cook, whisking constantly, 2 minutes. Whisk in milk and Parmesan; cook, whisking constantly, until sauce bubbles and thickens, about 3 minutes. Remove saucepan from heat.
4. Stir noodles, chicken, onion, jalapeno, and mustard into sauce. Transfer to prepared casserole dish; sprinkle evenly with bread crumbs. Bake until browned and bubbling, about 20 minutes.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW New Complete Cookbook. Casserole are the perfect comfort food to enjoy during a cold winter evening. This casserole dish is like a chicken-macaroni and cheese dish. It's a very filling and flavorful dish that will become a family favorite at the dinner table. The original recipe calls for canned chilies but using diced jalapeno peppers taste just as good.





Island Chicken with Pineapple

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded & minced
• 3 garlic cloves, minced
• 1 (15 1/2) oz. can pinto beans, rinsed and drained
• 1/2 cup orange juice
• 1/2 tsp. dried oregano
• 1 cup chopped fresh pineapple
• 2 tbsp. chopped fresh parsley

Makes 4 Servings (1 cup chicken mixture & 1/4 cup pineapple per serving)

1. Sprinkle chicken with 1/4 teaspoon of salt. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked, through, bout 5 minutes. Transfer to plate.
2. Add remaining 1 teaspoon of oil, the onion, jalapeno, and garlic to skillet. Reduce heat to medium; cook, stirring, until onion is softened, about 5 minutes.
3. Stir in beans, orange juice, oregano, and remaining 1/4 teaspoon salt; bring to boil. Reduce heat and simmer until flavors are blended, about 2 minutes. Return chicken to skillet and cook until heated through, about 1 minute longer. Serve chicken topped with pineapple and parsley.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If  you love tropical food that is succulent and flavorful, this dish is for you. Don't be intimidated by the combination of jalapenos, pineapple and chicken. The flavors are juicy, flavorful and packed with heat. You can even use turkey in place of the chicken and the dish will still be good.

Grilled Fish Tacos with Spicy Melon Salsa

Ingredients:

• 3 tbsp. fresh lime juice
• 3 tsp. extra-virgin olive oil
• 1 lb. skinless sea bass fillets
• 1/4 tsp. salt
• freshly ground black pepper
• 2 cups finely chopped cantaloupe
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 1 jalapeno, seeded and minced
• 2 (10-inch) whole wheat tortillas
• 1 lime, cut into wedges

Makes 4 (2-piece) Servings

1. In a 9- by 13-inch baking dish, whisk together 1 tablespoon of the lime juice and 1 teaspoon of the oil. Add fish and turn to coat. Sprinkle with salt and season lightly with black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill fish until opaque and tender, about 5 minutes per side. Transfer fish to a cutting board and cut into 1-inch chunks.
3. In a small bowl, combine cantaloupe, cilantro, scallions, jalapeno, remaining 2 tablespoons lime juice, and remaining 2 teaspoons oil.
4. Grill tortillas until warm, about 30 seconds per side. Cut each into 4 quarters. Divide fish among tortillas, top with melon salsa, and serve warm with lime wedges.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Fish tacos are absolutely delicious when they are done right. These fish tacos will fill you up with the fish and salsa. Who would have thought a fruit salsa would taste so good on grilled fish? You can also use any kind of salsa on these fish tacos and they will be deliciously filling. You can use halibut, sea scallops, cod or even red snapper in this recipe and the fish tacos will be delicious. I highly recommend adding minced garlic in the lime juice and olive oil for a more aromatic flavor.

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.

Beef Nachos

Ingredients:

• 32 baked low-fat tortilla chips
• 2 tsp. canola oil
• 6 oz. lean ground beef
• 3/4 cup diced tomatoes with chiles
• 2/3 cup canned fat-free refried beans
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup shredded reduced-fat Cheddar or Mexican cheese blend
• 3 scallions, sliced (about 1/2 cup)
• 2 jalapeño peppers, seeded & minced

Makes 8 Servings (4 garnished chips per serving)

1. Preheat broiler.
2. Arrange tortilla chops close together on baking sheet in single layer; set aside.
3. Heat oil in a large skillet over medium heat. Add beef and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in tomatoes, beans, oregano, salt, and pepper; cook, stirring occasionally, until heated through, about 5 minutes.
4. Spoon beef mixture evenly over chips; sprinkle evenly with cheese. Broil 5 inches from heat until cheese is melted, about 30 seconds. Sprinkle with scallions and jalapenos.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love nachos and have a craving for them once in a while? These classic treats are quick and easy to make and are deliciously enjoyable. You can use ground chicken, turkey, or pork in place of the beef and the nachos and they will still be delicious. Always watch the nachos when they are under the broiler because the tortilla chips can easily get burned. I highly recommend adding minced onion and garlic when cooking the beef because minced onions and garlic always make your protein taste better.

Green Chile & Cheddar Turkey Burgers

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 small zucchini, shredded
• 1/3 cup dried whole wheat bread crumbs
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 (4 oz.) can diced fire-roasted green chilies, drained
• 1/2 cup shredded fat-free cheddar cheese
• 1/2 small red onion, thinly sliced
• 1 tomato, sliced
• 4 whole wheat sandwich thins

Makes 4 Servings (1 burger per serving)

1. Combine turkey, zucchini, bread crumbs, chili powder, and cumin in a large bowl. Shape into 4 (3/4-inch-thick) patties.
2. Spray nonstick skillet with nonstick spray and set over medium heat. Add patties and cook until browned and instant-read thermometer inserted into side of patties registers 165 F, 4-5 minutes per side.
3. Meanwhile, mix chilies and cheddar in medium bowl.
4. Top burgers evenly with cheese mixture. Reduce heat to low; cover skillet and cook until cheese melts, about 2 minutes. Serve burgers. onion and tomato in sandwich thins.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout. Who doesn't love a good cheeseburger once in a while? The folks at Weight Watchers have done it again with these gourmet cheeseburgers. These cheeseburgers are packed with vegetables, heat and flavor you'll even forget they're good for you. I highly recommend adding minced garlic, a tablespoon of tomato paste, salt & pepper to make these burgers more flavorful and to absorb the heat from the chilies.

Easy Pico de Gallo

Ingredients:

• 2 tomatoes, seeded & diced
• 1/4 cup finely chopped red onion
• 1 jalapeno pepper, seeded & minced
• 2 tbsp. chopped fresh cilantro
• juice of 1 lime
• 1/4 tsp. salt
• freshly ground black pepper

Makes 4 Servings (1/4 cup per serving)

 

Stir together all ingredients in serving bowl.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Here's another quick and easy fixin' for tacos, burritos, fajitas and even scrambled eggs. There are three servings of vegetables in this side dish and they represent they represent Mexico with great pride. This salsa is delicious in tacos and will quickly fill you up.

Teriyaki Turkey & Pineapple Kebabs

Ingredients:

• 1/4 cup teriyaki sauce
• 1 jalapeño pepper, seeded & minced
• 3 garlic cloves, minced
• 1 lb. boneless, skinless turkey breast, cut into 1-inch chunks
• 1 red bell pepper, cut into chunks
• 1 1/2 cups fresh pineapple chunks
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings ( 1 kebab per serving)

1. Combine teriyaki sauce, jalapeno, and garlic in a large zip-close plastic bag; add turkey. Squeeze out air and seal bag; turn to coat turkey. Refrigerate, turning bag occasionally, at least  20 minutes or up to 1 day.
2. Preheat broiler. Line broiler pan with foil and spray broiler rack with nonstick spray.
3. Remove turkey from marinade; discard marinade. Thread turkey, bell pepper, and pineapple alternately onto 4 (12-inch) metal skewers. Broil kebabs 5 inches from heat, turning frequently, until turkey is cooked through, 5-7 minutes. Sprinkle with cilantro.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Complete Family Meals Cookbook. These elegant kebabs are easy to make and taste delicious. They also have a nice fusion taste to them. I highly recommend making your own teriyaki sauce because you know what's in it and you can modify what you put in it and if you want to add a little more to the kebabs while they are cooking. The turkey and the pineapple make these kebabs succulent and juicy. If you don't have metal skewers, use bamboo skewers instead. Don't forget to soak the bamboo kebabs in cold water for 30 minutes so they don't burn.

Carne Asada Tacos

Ingredients:

• 1/4 cup lime juice
• 2 tbsp. orange juice
• 1 tbsp. white vinegar
• 1 tsp. extra-virgin olive oil
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded & minced
• 1 lb. lean boneless, sirloin steak trimmed
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (7-inch) whole wheat tortillas, warmed
• 1 cup prepared pico de gallo salsa

Makes 4 Servings

1. Combine the lime juice, orange juice, vinegar, oil, garlic, and jalapeno in a large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate 10 minutes.
2. Spray ridged grill pan with nonstick spray; set over medium-high heat until very hot.
3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper. Place steak in pan and grill until instant-read thermometer inserted into side of steak registers 145 F for medium, about 6 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain on diagonal into 12 thin slices; serve in tortillas with pico de gallo.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. The people at Weight Watchers have done it again with these Mexican classics. Mexican food always makes ant occasion feel like a fiesta and always brings people to the table. You'd be amazed how quick and easy it is to make restaurant favorites at home at a fraction of what it costs to eat out. Plus, you know what's going in your dishes and you know who is handling your food. These upscale tacos will quickly become a favorite of family and friends. If you have time, marinate your tacos overnight so they become more flavorful when you cook and serve them. I also highly recommend adding a touch of sour cream and shredded romaine lettuce to these tacos to make them more flavorful and filling.

Spice-Rubbed Grilled Duck Breast with Fresh Plum Salsa

Ingredients:

• 1 1/2 tsp. garam masala
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse kosher salt
• 4 boneless Long Island duck breast halves, (8 oz. each), skinned
• 4 tsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 2 tsp. agave nectar
• 1/2 lb. plums, halved, pitted, and cut into 1/2-inch cubes
• 1/4 cup finely chopped red onion
• 1 fresh jalapeno, seeded & finely diced

Makes 4 Servings

1. In a small bowl, stir together the garam masala, oregano, and salt. Rub the mixture into both sides of the duck breasts.
2. Heat a grill pan over medium heat with 2 teaspoons of the oil. Place the duck on the pan and cook for 2-3 minutes per side for rare, 1 minute longer per side for medium-rare. Alternatively, in a large skillet, heat 2 teaspoons of the oil over medium heat. Add the duck and cook as above. Transfer the duck to a cutting board and let sit for 5 minutes before slicing.
3. While the duck is resting, make the salsa: In a medium bowl, stir together the vinegar, agave nectar, and remaining 2 teaspoons oil. Add the plums, onion, and jalapeno. Toss to combine.
4. Thinly slice the duck and divide among 4 plates. Spoon 1/4 cup of the plum salsa on top of each serving.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says going gluten-free is not an option? Gluten-free cooking is not only good for you but it also tastes good when it's done right. The folks at South Beach did it again with this elegant Asian-fusion dish. Don't be intimidated by the ingredients in this recipe. The end result is elegantly delicious. You can enjoy boneless duck breast on all phases of the South Beach Diet. Duck breast is known to be a fatty meat but once you remove the skin & fat, duck breasts are very lean. Cook duck breasts as if they are like steaks and serve them medium-rare. I highly recommend adding a touch of minced garlic and freshly ground black pepper the garam masala mixture because garlic and ground pepper always make everything taste better. I also highly recommend cooking the plum salsa for about 5 minutes, serve it on the plate and put the duck breast on top of the salsa for a more appealing presentation. If you're on Phase 1, use 1/2 pound tomatoes in place of the plums. You can use plums or other stone fruits in this dish when you're on Phase 2. This dish can be made in 30 minutes or less and is HIGHLY recommended for special occasions.

Tacos with Salsa

Ingredients:

• 2 tomatoes, diced
• 4 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp. minced seeded jalapeno pepper
• 2 tsp. ground cumin
• 1 tsp. ground oregano
• 1 tsp. paprika
• 1 lb. lean ground beef
• 1 cup canned diced tomatoes
• 1/2 tsp. salt
• freshly ground black pepper
• 1/2 cup finely chopped fresh cilantro
• 1 red onion, finely chopped
• 2 tbsp. fresh lime juice
• 8 taco shells
• 2 cups shredded romaine lettuce
• 1/4 cup fat-free sour cream

Makes 8 Servings (1 taco per serving)

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.
2. In a medium nonstick saucepan, heat the oil. Saute the onion, garlic, and jalapeno pepper until the onion is translucent, 6-8 minutes. Stir in the cumin, oregano, and paprika; saute until fragrant, about 1 minute. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 8-10 minutes. Add the canned tomatoes, 1/4 teaspoon of the salt, and the pepper. Reduce the heat; simmer until thickened, about 10 minutes.
3. To prepare the salsa, in a medium bowl, combine the fresh tomatoes, cilantro, red onion, and lime juice; season with the remaining 1/4 teaspoon of the salt and the pepper.
4. To assemble the tacos, divide the beef mixture among the taco shells; top with the lettuce, then the salsa and sour cream.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't loves tacos once in a while? It may seem easier to go to the local fast food joint and order tacos but you can make these delicious treat at home for a fraction of the cost and more flavor to them. These tacos are perfect for lunch or as a light dinner. They're even perfect for when you're watching a game or a movie. You can use ground chicken or ground turkey in place of the ground beef and your tacos will still be delicious. I highly recommend adding some shredded cheddar or Mexican cheese to each of your tacos for a more filling and flavorful taco.

Turkey-Green Chile Tacos

Ingredients:

• 2/3 cup light sour cream
• 2 tbsp. canned diced mild green chilies, drained
• 2 tbsp. chopped fresh cilantro
• 1 tsp. taco or Mexican seasoning
• 1/4 tsp. salt
• 12 taco shells, warmed
• 4 cups cubed cooked turkey breast
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 1 cup thinly sliced romaine lettuce leaves
• 2 tomatoes, chopped

Makes 6 Servings (2 tacos per serving)

1. Combine the sour cream, chilies, cilantro, taco seasoning, and salt in a small bowl, set aside.
2. Fill each taco shell with 1/3 cup of the turkey, 1 tablespoon of the cheddar, generous 1 tablespoon of the lettuce, and about 3 tablespoons of the tomato; top with about 1 tablespoon of the sour cream mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about Mexican fast food, DON'T DRIVE TO THE MEXICAN FAST FOOS JOINT! You can make these guilty pleasures at home. If you don't have turkey breast in your refrigerator, you can use chicken as well. If you have ground chicken or turkey, use about a pound of ground chicken or turkey cooked with a cup of chopped onions and 2 minced garlic cloves for about 8 minutes or until golden brown (in a saute pan with olive oil over medium heat). I highly recommend using a fresh jalapeno pepper diced because fresh chilies taste better. If you don't have taco seasoning, a teaspoon of ground cumin will work and taste just as good. You can also use soft whole wheat tortillas and warm them in the microwave to your desire and enjoy the taco that way. You can enjoy these tacos for lunch or dinner and you'll be satisfied. One bit of these tacos and they will become a favorite and you'll be departing that fast food joint before you know it.

Red Snapper Veracruz

Ingredients:

• 1 1/4 cups canned diced tomatoes with juice
• 1 medium onion, cut into chunks
• 2 garlic cloves, peeled
• 1 jalapeno pepper, halved and seeded
• 1/2 tsp. dried oregano
• 1/4 tsp. dried rosemary
• 1/2 tsp. salt
• 4 tsp. extra-virgin olive oil
• 4 (6 oz.) red snapper fillets, with skin
• 1/4 cup pitted green olives, coarsely chopped
• 2 tsp. nonpareil capers, drained and rinsed

Makes 4 Servings

1. In a blender, combine the tomatoes and their juice, onion, garlic, jalapeno, oregano, rosemary and 1/4 teaspoon of the salt. Puree until smooth.
2. In a large skillet, heat the oil over medium heat. Make a few 2-inch cuts in the skin side of the fillets, just through the skin (to prevent the fillets from curling). Season the snapper with the remaining  1/4 teaspoon salt. Add the fish to the skillet, skin-side down, and cook until skin is crisp, about 3 minutes. Transfer fish to a platter.
3. In the same skillet, combine the tomato mixture, olives and capers. Cook until flavors are combined, 3 minutes. Return the fish to the pan, skin-side up, and cook until the fish just flakes when tested with a fork, 2 minutes longer.
4. Transfer the fish, skin-side up, to 4 shallow bowls and top evenly with the sauce. Serve hot.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a bold way to kick-start your lifestyle because it's packed with lots of spicy flavor. It may look a little messy but it's really delicious. The jalapeno peppers give the dish a little kick of heat and the capers and olive add acidity to the dish. The snapper is so delicious is literally melts in your mouth. You can use tilapia, haddock or any other warm water fish, veal, skirt steak, chicken, turkey or pork with this sauce and your meal will still rock. if you're thinking about ordering fast food or take-out, PUT DOWN THE PHONE AND DON'T EVEN THINK ABOUT GOING INTO THAT CAR!! You can make this upscale at home in 20 minutes or less and you'll be happy.

 



Pico de Gallo Salsa

Ingredients:

• 1/2 tsp salt
• 1 garlic clove, minced
• 2 large, ripe tomatoes, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
• 1 small onion, finely chopped
• 2-3 tbsp finely chopped cilantro
• 1-2 jalapeno peppers, seeded and finely chopped (wear gloves to prevent irritation)
• 2 tsp fresh lime juice

Makes 6 Servings

1. On a cutting board, sprinkle salt over garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend.

WW POINTS VALUE: 0 pts. (1/3 cup)

Note: This recipe appears in the WW New Complete Cookbook. Pico de gallo means the beak of the rooster in Spanish and it's called Texas ketchup which is found on tables throughout the Lone star State. All of these ingredients combined really do taste like Mexico. Acidic ingredients like tomatoes can react with metals to produce a dish that has an off color. I highly recommend mixing all the ingredients in a blender for an authentic, fresh Mexican taste. The freshest and juciest tomatoes work best but canned tomaotes work well in the middle of winter. I highily recommend this condiment with baked tortilla chips for dipping and as a topping for chicken, beef, pork, fish or with scrambled or poached eggs. You will never but canned salsa at the grocery store ever again after eating this salsa. It's that good, I guarantee.