'Fried' Fish with Potato Sticks

 Ingredients:

• 1 1/4 lbs. red potatoes, scrubbed
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 large egg
• 1/4 cup yellow cornmeal
• 2 tbsp. finely chopped fresh parsley
• 4 (5 oz.) fish fillets
• 4 lemon wedges

Makes 4 Servings (1 fish fillet & 1/4 of potatoes per serving)

1. Preheat oven to 400 F. Spray 2 baking sheets with nonstick spray. 
2. Cut potatoes into 1/2 x 2-inch stick; rinse under cold water and pat dry with paper towels. Spread in single layer on one of prepared baking sheets; spray with nonstick spray. Bake until potatoes until golden brown and crispy, about 30 minutes. Immediately sprinkles with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. 
3. Meanwhile, lightly beat egg in pie plate. Mix together cornmeal, parsley, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon of pepper on a sheet of wax paper. Dip fish, one fillet at a time, in egg, then coat with cornmeal mixture, pressing so it adheres.
4. Place fish on remaining prepared baking sheet; lightly spray with nonstick spray. Bake until golden brown and just opaque in the center, about 12 minutes. Serve with potato sticks and lemon wedges. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Fish and chips is a wonderful comfort meal when it's done right. The yellow cornmeal actually goes well on the fish with the parsley and the lemon wedges. The potatoes are also quite delicious with the fish as well. You can use any white fish fillet in this dish and the dish will be elegantly tasty. Don't forget to add your choice of vegetables to completely fill out your meal. 

Poached Salmon with Cucumber-Dill Sauce

Ingredients:

Salmon:

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

Cucumber-Dill Sauce:

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

Makes 6 Servings 

To make the salmon:

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

To make the cucumber-dill sauce:

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

WW POINTS VALUE: 6 pts. 

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

Rosemary-Grilled Salmon

Ingredients:

• 2 tsp. grated lemon zest
• 1/4 cup fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary + 6 sprigs
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 (6 oz.) salmon steaks
• 6 (1/4-inch) slices lemon

Makes 6 Servings (1 salmon steak per serving)

1. Stir together lemon zest and juice, oil, chopped rosemary, salt and pepper in a small bowl. Arrange salmon in shallow baking dish; drizzle with lemon juice mixture. Refrigerate 15 minutes. 
2. Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. 
3. With tongs, push 3 rosemary sprigs through grill rack onto lit burners. Place salmon and slices of lemon on grill rack and grill until fish is just opaque throughout and lemon is lightly charred along edges, about 5 minutes per side. Discard marinade. Transfer salmon to platter; top with grilled lemon slices and remaining 3 rosemary sprigs. 

WW  POINTS VALUE: 8 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. If you enjoy grilling, this dish is for you. This dish will light up the grill and fill you up. Salmon is filled with good fats and it's good for your heart and waistline. Firm-fleshed fish is great for grilling. Salmon, halibut, catfish, arctic char, and trout are good choices for grilling fish because they are nice and thick and are juicy and delicious as a result. This dish has a nice taste to it. I do highly recommend adding garlic to the lemon juice mixture because garlic always makes everything taste better. Don't forget to serve a side of grilled vegetables of your choice alongside the salmon to make the meal complete. 

Pan-Roasted Wild Salmon with Meyer Lemon Vinaigrette

Ingredients:

• 1 lb. small fingerling potatoes
• 6 oz. yellow wax beans, stems removed
• 6 oz. green beans, stems removed
• 8 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. chopped fresh thyme
• 2 tbsp. chopped fresh chives
• 1 tbsp. shallots, minced
• 4 (6 oz.) wild salmon fillets
• Meyer Lemon Vinaigrette (see recipe) 
• 1 Meyer lemon, cut into wedges for garnish
• kosher salt 
• freshly ground black pepper

Makes 4 Servings

1. In a 2-quart saucepan, boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, cool slightly, peel, and cut in half.
2. While the potatoes are cooking, bring 3 quarts of  salted water to a boil and blanch the beans; do this in two batches as the varieties may have different cooking times. After about 2 minutes, check doneness; beans should be al dente. Remove to an ice bath to stop the cooking and lock in the color. Set aside. 
3. In a 10-inch heavy-bottomed saute pan over medium heat, heat 2 tablespoons of the olive oil. Add the potatoes and cook until golden brown. Add garlic, thyme, chives and shallots. Cook for an additional thirty seconds, remove from heat, and season to taste with salt and pepper. 
4. Season the salmon fillets with salt and pepper. While the potatoes are browning, heat 2 more saute pans; heat 2 tablespoons of the remaining olive oil in each pan. Carefully place 2 seasoned salmon fillets in each pan, belly side down, and sear for 3-4 minutes. Turn and cook for an additional 3 minutes and keep warm. 
5. Heat one more saute pan, add the remaining 2 tablespoons of olive oil, add beans, and saute until warm; season with salt and pepper and remove her heat. While the pan is still hot, add the Meyer Lemon Vinaigrette. 
6. On 4 warmed plates, divide the potatoes and arrange in the center. Place the salmon fillets on top of the potatoes. Place the beans on top of the salmon and drizzle the warm vinaigrette over the fish. Garnish with reserved lemon wedges. 

WW POINTS VALUE: 16 pts. 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call elegant upscale dining you can enjoy at home. This recipe comes from Cole's Chop House in historic downtown Napa. Don't be intimidated by the amount of calories or point in this dish. Salmon is filled with protein and omega-3 fatty acids. The beans and potatoes go perfectly with the salmon for an elegant take on fish and chips. You can use any kind of fish or green vegetable in this dish and the dish will be delicious. If you can't get to Sonoma wine country, bring wine country to you with this dish. 

Meyer Lemon Vinaigrette

Ingredients:

• 1 Meyer Lemon
• 6 tbsp. extra-virgin olive oil
• 1 tbsp. shallots, minced
• kosher salt 
• freshly ground black pepper 

Makes 4 Servings

Zest the lemon. In a stainless steel bowl, combine the zest and juice of the lemon with the extra-virgin olive oil and shallots. Season with salt and pepper to taste.

Note: This recipe appears in the New Sonoma Cookbook. This vinaigrette is delicious because the combination of lemon and olive oil is divine. This vinaigrette goes great on chicken, pork, fish, salads and even veal.

Roasted Salmon with Fennel and Lemon

Ingredients:

• (2 1/2-lb.) salmon tail-end fillets, about 1 inch thick
• 4 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small fennel bulb, very thinly sliced
• 1 lemon, thinly sliced
• 2 tbsp. chopped fresh dill
• dill sprigs and lemon slices for garnish

Makes 8 (6 oz.) Servings

1. Heat oven to 475 F.
2. Rinse salmon and pat dry. Using your fingers or tweezers, remove any small bones from the fillets. Rub oil all over the fillets (skin included). Sprinkle each fillet with salt and pepper.
3. Place one fillet, skin side down, on a wire rack over a baking pan, then layer fennel, lemon, and dill across the surface of the fillet. Place the remaining fillet, skin side up, on top of the first fillet. Using kitchen twine, tie the halves of the fish together so they stay in place while cooking.
4. Roast salmon (on the rack over the baking pan) until the skin appears lightly browned and fish is cooked through, about 20 minutes. Remove string, transfer to a serving platter, and serve hot.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a wonderful way to kick-start your healthy lifestyle. This dish is also perfect for spring with the lemon, fennel and dill. You can also grill the salmon, fennel and lemon and the meal will still be delicious. I highly recommend using Alaskan Sockeye salmon in this recipe because Sockeye is very meaty and it melts in your mouth when it is cooked right. Don't forget to serve your favorite grilled vegetables on the side. 

Rosemary-Grilled Salmon

Ingredients:

• 2 tsp. grated lemon zest
• 1/4 cup lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary + 6 sprigs
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 (6 oz.) salmon steaks
• 6 (1/4-inch) slices of lemon

Makes 6 Servings

1. Stir together lemon zest and juice, oil, chopped rosemary, salt, and pepper in a small bowl. Arrange salmon in a shallow baking dish; drizzle with lemon-juice mixture. Refrigerate 15 minutes.
2. Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. With tongs, push 3 rosemary sprigs through grill rack onto lit burners. Place salmon and slices of lemon on grill rack and grill until fish is just opaque throughout and lemon is lightly charred along edges, about 5 minutes per side. Discard marinade. Transfer salmon to platter; top with grilled lemon slices and remaining 3 rosemary sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Grilled fish is absolutely delicious. Grilled salmon is great to enjoy during the warm weather or when it's not too cold to grill outside. The combination of lemon, olive oil, and rosemary is so heavenly. Firm-fleshed fish is always the best choice for grilling due to texture and flavor. You can use halibut, catfish, arctic char or trout in this recipe and the meal will still be delicious. I also recommend adding garlic to the lemon juice mixture because garlic always meakes everything taste better.

Lemon-Oregano Grilled Mahi Mahi & Sweet Onions

Ingredients:

• zest and juice of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chopped fresh oregano or 2 tsp. dried
• 1 garlic clove, minced
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (6 oz.) mahi mahi filets
• 1 medium sweet onion, cut into 1/2-inch-thick slices
• 1 lemon, cut into wedges

Makes 4 Servings (1 mahi mahi filet, 1/3 cup grilled onions & 1 lemon wedge per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-hot fire.
2. Combine lemon zest and juice, oil, oregano, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a shallow bowl. Add mahi mahi and turn to coat. Let stand at room temperature 10 minutes.
3. Lightly spray onion slices with nonstick spray and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place onions and mahi mahi on grill rack. Grill, turning once, until mahi mahi is just opaque in center and onions are tender, 8-10 minutes.
4. During the last 5 minutes of cooking, add lemon wedges to grill and cook until lightly charred, about 5 minutes. Divide fish, onions, and lemon wedges among 4 plates.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call a taste of the Mediterranean fresh off the grill. The combination of olive oil, garlic, lemon and herbs on fish is heavenly delicious. The fish is so succulent, opaque, and juicy it melts in your mouth. You can use any white fish in this recipe and the dish will still be delicious. Don't forget to serve a side of grilled vegetables alongside this fish for a filling meal.

Winter-Spiced Pomegranate & Clementine Sangria

Ingredients:

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

Makes 8 Servings ( 1/2 cup per serving)

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



WW POINTS VALUE: 6 pts.

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

 

Grilled Swordfish with Meyer Lemons

Ingredients:

• 4 (5 oz.) swordfish steaks
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Meyer lemons, halved crosswise
• 8 tbsp. fat-free balsamic vinaigrette
• 1 (5 oz.) container baby kale
• 1 (10 oz. ) container cherry tomatoes, halved
• 1/2 small red onion

Makes 4 Servings

1. Sprinkle swordfish with salt and pepper. Brush swordfish and cut sides of lemons with 3 tablespoons of vinaigrette. Set grill pan over medium-high heat. When pan is very hot, place swordfish and lemons, cut side down, in pan. Grill until fish is just opaque in center, 2-3 minutes per side, and lemons are deeply browned on cut side, about 5 minutes.
2. Meanwhile, toss together kale, tomatoes, onion, and remaining 5 tablespoons vinaigrette in a large bowl. Divide salad evenly among 4 plates. Top with swordfish steaks and place 1 grilled lemon on half of each plate.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant fish dinner. It's quick, easy and delicious. I never liked fish as a kid but now I really love cooking and trying new fish. This meal taste better than what you would order at a restaurant. You can use diced tomatoes or spinach in this dish and will still be delicious. The combination of lemon and fish (of any kind) is heavenly delicious. 

Grilled Whole Herbed Chicken

Ingredients:

• 5 garlic cloves, thinly sliced
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. grated lemon zest
• 1 tbsp. chopped fresh rosemary
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (3 1/2- 4 lb.) chicken, giblets discarded
• 1/2 onion, peeled and halved
• 1/2 lemon, halved

Makes 6 Servings (1/6 of chicken per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hot fire.
2. Combine the garlic, oil, lemon zest, rosemary, salt, and pepper in a small bowl; mix well. using your fingers loosen the skin over the chicken breasts, legs, and thighs. Rub the garlic mixture into the meat under the skin. Place the onion and lemon inside the body cavity. Tuck the wing tips under the chicken and tie the legs closed with kitchen string to help hold the shape of the bird during grilling.
3. Place the chicken on the indirect heat section of the grill rack (away from the heat source), breast side up. Cover the grill and grill, without turning, until an instant-read thermometer inserted in a thigh registers 165 F, about 1 hour and 50 minutes. Transfer the chicken to a carving board and let stand for about 10 minutes before carving. Remove the skin before eating.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This chicken is an elegantly delicious meal to cook when the weather is nice. The aromas add nice flavor to the chicken and make it moist and juicy too. You can also use the marinade on boneless, skinless chicken breasts, turkey or pork and your protein will still be delicious. Don't forget to have a glass of white wine with this dish.

Baked Chicken with Artichokes

Ingredients: garlic

• 10 (6 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
• 1 medium red onion, sliced
• 2 (8 oz.) jars quartered artichokes, drained
• 1 lemon, cut into 10 slices
• 1 tsp. dried oregano
• 1 tsp. dried thyme

Makes 10 (6 oz.) Servings

1. Heat the oven to 350 F. Lightly coat 2 baking sheets with cooking spray. Season chicken with salt and pepper, and set aside on a large platter.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Divide onion between the baking dishes.
3. Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Add chicken, in batches, if necessary, and cook until lightly browned, about 5 minutes per side. Divide chicken between the baking dishes.
4. Divide artichokes between the dishes, arranging around the chicken. Place 1 lemon slice on top of each chicken breast. Sprinkle breasts evenly with oregano and thyme.
5. Cover baking dishes with foil and bake 10-15 minutes, or until artichokes are heated through. Serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. The recipe may look good on paper but it tastes different on the plate. The Mediterranean flavors in this chicken dish taste well but this chicken dish really needs to be grilled. I followed the directions and the chicken did not taste so good. I highly recommend grilling the chicken, onions and artichokes because they taste better grilled. Don't get me wrong but the combination of lemon, chicken and artichokes is delicious. They're just delicious when they are grilled.

Roasted Asparagus & Red Peppers

Ingredients:

• 1 lb. asparagus, trimmed and fibrous stalks peeled
• 1 large red bell pepper, seeded and cut into ½-inch strips
• 1 lemon
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper

Makes 4 (1/4 of vegetables) Servings

1. Preheat the oven to 400 F. Spray a nonstick baking sheet with nonstick spray.
2. In a large bowl, combine the asparagus and bell pepper strips; spray with nonstick spray. Squeeze in 1 tablespoon juice from the lemon, then add the oil, salt and crushed red pepper; toss well to coat.
3. Arrange the vegetables on the baking sheet. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl; grate in 1 teaspoon zest from the lemon and toss.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW New Complete Cookbook. Here's is another quick and easy side dish that is colorful and healthy to enjoy with any protein at dinner. It's always good to have a variety of vegetables in your freezer so you  can pull something out for dinner if you're in a rush or you've had a long day and you don't want to do a lot of prepping. Roasting vegetables is an easy way to maximize flavor without adding a lot of fat. Roasting helps to caramelize the natural sugars in the vegetables in order to bring out the sweetness. 

Grilled Vegetable Skewers

Ingredients:

• 4 medium zucchini (about 2 lbs.) cut into 40 (3/4-inch) pieces
• 20 button mushrooms
• 2 medium yellow summer squash (about 1 lb.) cut into 20 (3/4-inch) pieces
• 1/2 cup extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 4 garlic cloves, minced
• 1/4 tsp. salt
• 1/4. tsp. freshly ground black pepper
• lemon wedges

Makes 10 (2 skewer) Servings

1. Alternating the vegetables, thread 1 piece of zucchini, 1 mushroom, 1 pieces of summer squash, and another piece of zucchini onto each of 20 (6-inch) skewers. Place skewers in a single layer on a baking dish.
2. Whisk together oil, lemon juice, garlic, salt and pepper in a small bowl. Pour marinade over vegetable skewers. Marinate 30 minutes at room temperature or overnight , covered, in the refrigerator, turning several times.
3. Heat a grill or grill pan to medium-high. Grill vegetable skewers, turning several times, or until vegetables are cooked and lightly charred, about 8 minutes. Serve warm or at room temperature with lemon wedges.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who does not love shish kebabs? Anytime the weather is warm, I love to grill, Baby, grill. Grilling vegetables is so much fun and the end result is delicious. The combination of lemon juice, olive oil and garlic is so heavenly delicious and it smells nice when you're cooking something. I highly recommend Lemon or Garlic Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com. 

Crispy Chicken Fingers

Ingredients:

• 1 1/4 lbs. boneless, skinless chicken  breasts
• 2 large eggs
• 1/2 cup whole wheat bread crumbs
• 1/2 cup whole wheat flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 lemon, cut into wedges, for serving

Makes 4 Servings

1. Place the chicken breasts between 2 pieces of parchment paper or wax paper. Using a meat pounder or small heavy skillet, pound to an eve 1/2-inch thickness. Cut the chicken across the grain into 16 (3/4-inch-wide) strips.
2. Whisk the eggs in a shallow bowl. In a separate bowl, combine the bread crumbs, flour, salt and pepper. Working one piece at a time, dip both sides of the chicken strips into the egg mixture and then into the crumb mixture, patting to help the coating adhere. Place the strips on a wire rack as you work.
3. In a large skillet, heat the oil over medium heat until very hot but not smoking. Add the chicken strips and cook until golden brown and crisp on the outside and juicy on the inside, about 4 minutes per side. Serve hot with lemon wedges for squeezing.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. If you're hungry, you're craving some thing to eat but you don't want to cook a big meal and you're tempted to go out to a fast food chain, STOP! Don't even think about ordering takeout or going to the local fast food joint. Fast food is good for you when it's done right. You can make this dish in 20 minutes or less and it's better than takeout. Everyone of all ages will love these chicken tenders. The lemon flavor adds a touch of zing to the tenders and give them some extra juicy flavor. If you cannot find whole-wheat bread crumbs, you can always make your own by toasting 1-2 slices of whole-wheat bread and them pulse them in a food processor until fine crumbs form. If you want to add a touch more flavor, I highly recommend adding your favorite herbs and spices to the bread crumb mixture. If you do that, you'll make Colonel Sanders jealous.

Lemon Ginger Tea

Ingredients:

• 2 tbsp. fresh ginger, chopped
• 4 cups water
• 1 lemon
• 2 tbsp. agave syrup
• 1 pinch salt

Makes 4 Servings (1/2 Cup per Serving)

1. Place ginger and water in a small pot. Cut lemon in half; squeeze juice into pot; add lemon halves. Bring to a simmer; cook for 5 minutes. Remove from heat. Let sit for 10 minutes. Remove lemon halves.
2. Stir in agave syrup and salt. Let cool. Strain before serving.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and simple drink that will cleanse your palate. You can use a combination of lemon and lime or use either lemon or lime in this drink or use honey in place of the agave nectar and your drink will still cleanse your palate. Lime and ginger will give this drink and Asian flare. Serve this drink to 5-Ingredient Chef Claire Robinson and she'll be happy.

Iced Green Sun Tea

Ingredients:

• 4 green tea bags
• 4 cups water
• ice cubes
• granular sugar substitute to taste (optional)
• 1 small lemon, sliced
• 4 mint sprigs for garnish (optional)

Makes 4 (1-cup) Servings

1. Place tea bags in a large glass jar or pitcher. Pour water over bags. cover the jar with plastic wrap and place on a sun-filled windowsill or outside during the hottest part of the day. Steep until tea is light green and flavorful, about 1 hour.
2. Remove tea bags from the jar and discard. Refrigerate tea to cool, about 20 minutes. Fill 4 (10-ounce) glasses with ice, add sugar substitute, if using, garnish with lemon slices and mint sprigs, if using.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This was such a nice, refreshing treat after eating a filling meal. I was never much of a tea drinker but this was a pleasant surprise. Forget the green tea products you get at the gorcery store or at the local coffee shops and cafes; once you've had this tea, you'll never go back to brand teas.

Roasted Asparagus

Ingredients:

• 2 lbs. medium asparagus, tough ends trimmed
• 2 tbsp extra-virgin olive oil
• 2 tsp grated lemon zest
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 lemon, cut into 8 wedges

Makes 8 Servings

1. Heat oven to 475 F.
2. Lay asparagus in a single layer in a large baking pan (you may need to use 2 pans.) Drizzle with oil and sprinkle with zest, salt and pepper. Roll asparagus around pan to coat with oil and seasonings.
3. Roat until asparagus begins to brown and is easily pierced with a paring knife, 10 -15 minutes. Serve warm with lemon wedges.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was making a roast chicken and I needed a simple vegetable side dish to accompany my chicken. There is nothing like roasted chicken and vegetables for dinner because it warms your kitchen and soul. Roasted asparagus can be made up to 6 hours ahead of time, covered lightly and kept at room temperature. Serve it at room temperature or reheat for a few minutes in a 325 F oven. You can also serve this side dish with meat or fish or even chop up the asparagus into salads or rice dishes. 

Pomegranate Punch

Ingredients:

• 1 orange, unpeeled
• 1 lemon, unpeeled
• 1 (2-liter) bottle seltzer water, chilled
• 1 1/2 cups unsweetened pomegranate juice

Makes 20 (3/4-cup) Servings

Cut 4 thin slices from each orange and lemon, then quarter slices. Combine seltzer, pomegranate juice and orange and lemon quarters in a pitcher. Pour over ice and serve.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a refreshing drink that's good for you and a great alternative to all those sodas. This is a great beverage to serve at any kind of party and can be made in 5 minutes. You can also use any kind of unsweetened cranberry juice if you can't find unsweetened pomegranate juice. I also highly recommend using blood oranges in this drink if you can find them because that add a kick of flavor.

Shrimp Scampi

Ingredients:

• 4 tsp olive oil
• 1 1/4 lbs. medium shrimp, peeled and deveined (tails left on)
• 6-8 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup + 1 tbsp finely chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 lemon slices

Makes 4 Servings

1. In a large skilet, heat the oil. saute the shrimp until just pink, 2-3 minutes. Add the garlic and cook, stirring contanstly, about 30 seconds. With a slotted spoon, transfer the shrimp to a platter; keep hot.
2. In the same skillet, combine the broth, lemon juice, 1/4 cup of parsley, salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp. Serve, garnished with lemon slices and sprinkled with the remaining tablespoon of parsley.

WW POINTS VALUE: (8-10 shrimp w/about 3 tbsp sauce) 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. I already cooked this classic dish South Beach style and I like the Weight Watchers version better because of the chicken broth, lemon juice and the amount of garlic. The combination of these particular flavors make this dish so flavorfu and comforting. You can also serve a small serving of pasta with the scampi for that restaurant quality meal. This dish can also be made in 30 minutes or less so you won't have to leave your home to make this International classic.