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. 

Key Lime Dessert Shots

Ingredients:

• 1/2 cup fat-free sweetened condensed milk
• 2 large egg yolks
• 1/3 cup lime juice, preferably key lime
• 2 tsp. unsalted butter
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup graham cracker crumbs
• 1 pinch salt
• 1/2 cup aerosol whipped cream
• 1 tbsp. grated lime zest

Makes 8 Servings

1. Combine condensed milk and egg yolks in a small heavy saucepan; cook over medium-low heat, whisking constantly, until mixture begins to boil. Stir in lime juice and 1 teaspoon of butter; pour into shallow bowl and refrigerate until cool, about 30 minutes.
2. Fold yogurt into cooled lime mixture just until combined; set aside.
3. Melt remaining  1 teaspoon butter in microwave in a small microwavable bowl. Add graham cracker crumbs and salt, stir until crumbs are evenly moistened.
4. Line up 8 (2 oz.) shot glasses. Spoon 1 tablespoon crumb mixture into each glass, pressing to form crust. Top each crust with 2 heaping tablespoons lime filling and 1 tablespoon whipped cream; sprinkle evenly with lime zest.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sweet ending. If you love key lime pie, you will love this dessert. It's a small portion but it's worth it. It's like eating a key lime pie out of a shot glass and it is flavorful and delicious.

Caesar Salad with Poblano Dressing

Ingredients:

• 1 small poblano pepper
• 1/4 cup low-fat buttermilk
• 2 tbsp. mayonnaise
• 2 tbsp. chopped fresh cilantro
• grated zest of lime
• 1 tbsp. fresh lime juice
• 1 garlic love, minced
• 1/2 tsp. kosher salt
• 1 (12 oz.) package romaine lettuce hearts, thinly sliced
• 1 cup fat-free croutons
• 1/3 cup Pecorino-Romano cheese

Makes 6 Servings (2 1/3 cups per serving)

1. Preheat broiler.
2. To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8-9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel of charred skin, remove stems and seeds, and mince flesh.
3. To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A Caesar salad is a wonderful comfort food anytime and it's also a great salad to cleanse your system whenever you had a rough day. This is a different take on the traditional Caesar salad. This salad uses a roasted poblano pepper mixed with lime juice, cilantro and mayonnaise. This dressing certainly kicks up the heat and is flavorful in its own way. This dressing would go great on grilled chicken or fish.

Tropical Shrimp & Rice

Ingredients:

• 1/2 cup quick-cooking whole-grain rice
• 1/4 cup unsweetened coconut
• 1 lb. large shrimp, peeled & deveined
• 1 small mango, peeled and cut into 1/2-inch cubes
• 1/4 cup chopped fresh parsley
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. fresh lime juice
• 1 tsp. grated lime zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 (11/2 -cup) Servings

1. Cook rice according to package directions. Transfer to a large bowl to cool.
2. While rice is cooking, heat the oven to 350 F. Spread coconut on a baking sheet and bake until golden, about 5 minutes. Transfer to a plate to cool.
3. Bring a saucepan of lightly salted water to a boil. Add shrimp, reduce to a simmer, and cook until shrimp turn pink, 1-2 minutes. Transfer shrimp to the bowl with rice.
4. Add coconut, mango, parsley, oil, lime juice and zest, salt, and pepper to shrimp mixture; toss well. Divide shrimp and rice among 4 bowls and serve at room temperature.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish was an unexpected surprise. This shrimp dish was very tasty and filling. The combination of toasted coconut and the mango add a nice sweetness to the dish and make it more succulent and juicy. Don't be intimidated if the dish looks a little messy. It actually tastes good when you combine the shrimp, mango, coconut and rice.

Caribbean-Style Pork Tenderloin

Ingredients:

• grated zest and juice of 1 orange
• grated zest and juice of 1 lime
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne
• 1 (1 lb.) pork tenderloin, trimmed

Makes 4 Servings ( 3 slices per serving)

1. Combine orange zest and juice; lime zest and juice, oil, garlic, cumin, salt, pepper and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn out coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to overnight.
2. Preheat oven to 450 F.
3. Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast for 5 minutes. Reduce oven temperature to 350 F and roast until instant-read thermometer inserted in the center of the tenderloin registers 160 F for medium, 15-18 minutes. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who knew that pork could be so succulent and juicy with citrus flavors? This pork is flavorful and juicy after one bite. The acidity from the juices cools down the heat from the cumin giving the pork a nice bite to it. You can use boneless pork chops in this recipe and you can either sauté, broil or grill the pork chops and they will still be delicious. 



Glazed Bananas with Lime Cream

Ingredients:

• 2 tsp. grated lime zest
• 1/4 cup lime juice
• 3 tbsp. + 2 tsp. granular sugar substitute
• 1 tbsp. trans-fat-free margarine
• 2 medium bananas, peeled and sliced 1/2 inch thick
• 6 oz. nonfat plain Greek yogurt
• lime twists, for garnish, (optional)

Makes 4 Servings

1. In a large skillet, combine 1 1 /2 teaspoons of the lime zest, the lime juice, 3 tablespoons of the granular sugar substitute, and the margarine. Cook over low heat until the margarine melts. Add the bananas and cook, turning occasionally, until tender, about 4 minutes.
2. Meanwhile, in a medium bowl, stir together the remaining 1/2 teaspoon lime zest and remaining 2 teaspoons sugar substitute. Add the yogurt and stir to blend.
3. Divide the warm bananas and pan juices evenly among 4 dessert bowls. Spoon the yogurt alongside each serving and garnish with lime twists, if you like.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I call a sweet ending or a sweet treat. If you love banana cream pie and/or key lime pie, this treat is for you. This sweet treat is like eating key lime/banana cream pie without the fattening crust. The Greek yogurt adds creaminess to the dish and the lime juice and zest add zing. You can enjoy this quicka nd easy dish any day of the week.

Pink Grapefruit-Campari Granita

Ingredients:

• 3 cups pink or ruby red grapefruit juice
• 1 cup water
• 1/2 cup superfine sugar
• 2 tbsp. Campari
• 1 tbsp. grated lime zest

Makes 6 Servings (3/4 cup per serving)

1. Whisk together all ingredients in a large bowl until sugar is dissolved. Pour mixture into a 9 X 13-inch baking pan. Cover and freeze until partially frozen, about 2 hours. Remove from freezer and stir with fork, breaking up ice crystals. Cover pan and return to freezer, stirring mixture every 30 minutes, until completely icy, about 3 hours longer.
2. Scoop granite loosely into airtight container and freeze up to 2 weeks. To serve, scoop into glasses.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  This is what I can a refreshing after-dinner treat. Who doesn't enjoy fruit after dinner once in a while? Grapefruits will cleanse your palate and leave a nice aftertaste in your mouth. It is highly recommended that freshly squeezed grapefruit juice is used in this recipe because the flavor will be much better without the bitterness in store-bought juice sometime has. One large grapefruits makes about 1 cup of juice. Serve this at your next gathering and everyone will be happy.

Tomato Salsa with Avocado and Onion

Ingredients:

• 2 tomatoes, finely chopped
• 1/2 red onion, chopped
• 1/4 avocado, cubed
• 1 green chile pepper, seeded and chopped
• 2 tbsp. chopped parsley
• 1 tbsp. red wine vinegar
• 2 tsp. lime zest
• 1 tsp. lime juice
• 1/4 tsp. ground cumin
• assorted cut fresh vegetables, such as celery sticks, cauliflower florets, or cucumber slices
• whole wheat pita triangles

Makes 6 Servings

 

In a large serving bowl, combine the tomatoes, onion, avocado, pepper, parsley, vinegar, lime zest, lime juice, and cumin. Let stand for 15 minutes before serving. Serve with the cut vegetables for dipping and pita triangles.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This is a chunky salsa that is a refreshing and filling dip for any occasion. Don't worry if it looks like a hot mess. This salsa is colorful and delicious and it goes great with vegetables, grilled chicken, steak, and even certain kinds of fish. If you're on Phase 2, you can have toasted pita chips with salsa. Heck, you can even serve this salsa with eggs.



Thai Chicken Legs

Ingredients:

• 1 garlic clove, minced
• 1 tbsp. grated peeled fresh ginger
• 2 tbsp. rice vinegar
• 1 tbsp. Asian fish sauce
• 1 tbsp. granular sugar
• 1 tbsp. chopped fresh cilantro
• 1 tbsp. chopped fresh mint
• 2 tsp. grated lime zest
• 1 tsp. Thai red curry paste
• 1/2 tsp. salt
• 4 (1/2-lb.) whole chicken legs, skinned

Makes 4 Servings (1 chicken leg per serving)

1. Combine the garlic, ginger, vinegar, fish sauce, sugar, cilantro,yo mint, lime zest, chili paste, and salt 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 least 4 hours or up to overnight.
2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
3. Lift the chicken from the marinade and place on the grill rack. Discard the marinade. Grill the chicken until well marked and an instant-read thermometer inserted in a thigh registers 165 F, 8-10 minutes on each side.sian dis

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you're craving takeout food, PUT DOWN THE PHONE!! You can make this dish in 30 minutes or less and you'll be just as happy and satisfied. If you love Chinese takeout, you'll love this dish. Thai food has all the flavors you crave: spicy, sweet, sour, bitter, hot and aromatic. You can use boneless, skinless chicken breasts in place of the legs and your meal will taste just as delicious. Thai roasted chili paste is a condiment that is made from crushed roasted red Thai chiles, granulated sugar, tamarind, dried shrimp and other spices. It has a smoky and spicy flavor to many Asian dishes.  Grilled Thai chicken is absolutely delicious you'll have it again.

Thai Vegetable Stir-Fry

Ingredients:

• 1 (14 oz.) can light coconut milk
• 2 garlic cloves, minced
• 1/2 tsp. grated lemon zest
• 1/2 tsp. grated lime zest
• 2 cups sliced asparagus tips
• 1 cup halved mushrooms
• 1 small red bell pepper, sliced
• 1 small head bok choy, stems sliced and leaves left whole
• 1/4 cup unsalted peanuts
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 1 tbsp. fresh lemon juice
• 1 small bunch fresh basil, slivered

Makes 4 Servings

 

In food processor, combine the coconut milk, garlic, lemon and lime zest. Pulse to process into a paste. Remove to a large skillet. Place over medium-high heat and cook, stirring, for 1 minute. Add the asparagus, mushrooms, bell pepper, bok choy, peanuts and red pepper flakes and simmer for 10 minutes. Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can make this vegetarian dish in about 30 minutes or less and it will be delicious. You can serve this dish as a side dish or as a vegetarian entrée and it will be deliciously satisfying. Don't be intimidated by Thai food. Thai food has all the flavors you love: hot, spicy, sweet, sour, bitter and aromatic. If you don't have bok choy on hand, spinach will work just as well. The great thing about this dish is that it has 4 different kinds of vegetables in it so you could get your daily servings of vegetables in this dish.

Grilled Citrus-Basil Chicken with Agave Nectar

Ingredients:

• 2 tbsp. grated lime zest
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 tbsp. chopped fresh basil
• 1 tbsp. medium or dark agave nectar
• 2 large garlic cloves, minced
• 2 tsp. extra-virgin olive oil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (3 1/2 lb.) chicken, cut into 6 pieces, skinned, giblets discarded
• 1 lime, cut into 6 wedges

Makes 6 Servings (1 piece of chicken with about 1 tbsp. sauce)

1. To make the marinade, combine the lime zest and juice, orange juice, basil, agave nectar, garlic, oil, oregano, salt and pepper in a small bowl. Transfer half of the lime mixture to a covered container and refrigerate.
2. Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to overnight.
3. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning occasionally, until an instant-read thermometer inserted in a thigh registers 165 F, 20-30 minutes.
5. Pour the reserved lime mixture into a small saucepan and bring to a simmer. Transfer the chicken to a medium serving platter and spoon the lime sauce over. Serve with the lime wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Don't be intimidated by this dish. It may look and sound a little funky but it is SO deliciously fruity. This dish is perfect for warm weather grilling no matter where you are in the world. I used fresh herbs from my garden along with agave nectar and fresh juices. This dish was so succulently delicious. It melted in my mouth it was that good. You can serve grilled vegetables or on top of greens to make a salad and this dish will still be delicious. As for the olive oil, you have possibilities with fruit flavored or herb flavored olive oil. For more information, visit www.TheImperialOlive.com.

Ginger Chicken Salad in Cucumber Cups

Ingredients:

• 1 large (6 oz.) boneless, skinless chicken breast half
• 2 large English Cucumbers (9 inches long
• 1 tsp. grated lime zest
• 2 1/2 tbsp. fresh lime juice (1 large lime)
• 4 tsp. canola or extra-virgin olive oil
• 1 tsp. dark sesame oil
• 1 tsp. minced, peeled fresh ginger
• salt
• freshly ground black pepper
• slivers of lime zest and red bell peppers, for garnish (optional) 

Makes 16 cucumber cups (4 per Serving)

1. Place the chicken breast in a small saucepan with just enough water to cover. Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, about 8 minutes. Remove the pan from the heat and let the chicken stand in the cooking water for 10 minutes.
2. Meanwhile, cut each cucumber crosswise into 8 rounds (about 1 inch thick). With a melon baller or small spoon, scoop out some of the seedy centers to make cups, taking care not to go through the bottoms.
3. In a medium bowl, stir together lime zest, lime juice, canola or olive oil, sesame oil, and ginger.
4. When cool enough to handle, pull the chicken into small shreds and add to the lime dressing. Stir to combine and season with salt and pepper.
5. Fill the cucumber cups with chicken salad (a scant tablespoon each) and garnish with slivers of lime zest and bell peppers, if desired.

WW POINT VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This dish puts a sophisticated Asian take on chicken salad. This little treats can be served as starters, snacks or even as a light lunch or dinner. I think it's an elegant dish to serve company or to bring to a party or gathering. I really loved this dish because it was colorful and filling. The combination of lime and ginger mixed with sesame oil and canola oil gives your taste buds a real zing. You can also cook the chicken by seasoning it with salt, freshly ground black pepper, and minced garlic, sautéing it on a hot skillet with canola or olive oil, cool it after it's been cooked and the chicken can be shredded and stuffed into the cucumbers. The chicken, cucumbers and red bell peppers will quickly fill you up because they are filling and REALLY that good. If you want flavored olive oil, I highly recommend using dark sesame oil and Lime-Infused Olive Oil from The Imperial Olive. For more information, visit www.TheImperialOlive.com.

Chicken with Salsa de Pina

Ingredients:

• 1 1 /2 cups chopped pineapple
• 1-2 canned chipotle in adobo sauce, drained, seeded & finely chopped
• 2 tbsp. chopped fresh chives
• 1 tbsp. honey or agave nectar
• 1 tsp. finely shredded lime zest or lemon zest
• 2 tsp. fresh lemon or lime juice
• 4 boneless, skinless chicken breast halves
• 1 tsp. extra-virgin olive oil
• 1 tsp. dried thyme, crushed
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Make 4 Servings

1.  In a medium bowl, stir together pineapple, chipotle peppers, chives, honey, lime zest and juice. Let salsa stand at room temperature for 30 minutes.
2. Meanwhile, preheat broiler. Lightly brush chicken with olive oil. In a small bowl, combine thyme, salt and pepper. Sprinkle evenly over chicken;  rub in with your fingers.
3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 12-15 minutes or until chicken is tender and no longer pink (170 F), turning once.
4. Slice chicken and serve with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dinner that's packed with flavor and heat. Salsa de Pina is Pineapple Salsa. This dish makes a great weeknight or weekend dinner because it a colorful dish that quickly fills you up and it's easy to make. Who knew that chicken breast paired with juicy pineapple could be so delicious. You  can use any kind of chile pepper such as jalapeno or habanero peppers and your salsa de pina will still be firey and juicy. Don't forget to wear gloves when working with chiles because they contain oils that can burn your eyes and skin. If you do touch the chiles with your bare hands, immediately wash your hands with soap and water. You can also sauté  the chicken breast in a pan on top of the stove or grill them if you don't want to broil them. I also highly recommend adding garlic with the salt, pepper and thyme when seasoning the chicken because garlic always makes everything taste better. I highly recommend using flavored  olive oils such as Lime, Chipotle or Garlic Infused Olive Oil  (from the Imperial Olive in Williamsburg, VA) for more flavor. For more information, visit www.TheImperialOlive.com.

 



Fishy Tacos with Tangy Cilantro Slaw

Ingredients:

• 1/2 cup light sour cream
• 1 tsp. minced chipotles in adobo
• 2 1/2 cups shredded red cabbage
• 1 large carrot, shredded
• 2 scallions, thinly sliced
• 1/2 cup chopped fresh cilantro
• zest and juice of 1 lime
• 2 tsp. canola oil
• 1/2 tsp. salt
• 1 pound skinless cod or halibut filet, cut into 1-inch pieces
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 8 (6-inch) corn or whole wheat tortillas, warmed

Makes 4 Servings

1.  Stir sour cream and chipotles en adobo together in small bowl.
2. Stir cabbage, carrot, scallions, cilantro, lime zest and juice, oil and 1/4 teaspoon of the salt in a large bowl.
3. Spray ridge grill pan with nonstick spray; set over medium-high heat until very hot.
4. Sprinkle fish with chili powder, cumin and remaining 1/4 teaspoon salt. Place on grill pan and cook, turning once, until fish is just opaque throughout, about 3 minutes per side. Divide fish evenly among tortillas. Top evenly with slaw and sour cream mixture.

WW POINTS VALUE: 7 pts. (2 tacos per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I have always wanted to try fish tacos and this recipe looked too good to pass up. Plus, I was cleaning out the fridge and had all the ingredient and some to make these. These were totally different yet so delicious. When I normally eat tacos, they usually contain beef but fish tacos filled with vegetables and the right seasoning really wake up my taste buds. You can use any kind of white fish in these tacos and it will still be delicious. I used tilapia and the tacos were nice. If you don't have any chipotles en adobo, use any other kind of chili. I recommend doing a few things in making these fish tacos: add garlic to the sour cream mixture because garlic always make everything better, I added cumin along with the chili powder because chili powder and cumin always add heat and flavor to any Mexican dish, add radishes or jicama for a more healthy vegetable crunch, and use the Chipotle Infused Extra-Virgin Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Grilled Filet Mignon & Chipotle Butter

Ingredients:

• 4 tsp unsalted butter, softened
• 1/2 small chipotle chile in adobo sauce, finely chopped, about 1/2-3/4 teaspoon
• 1 tsp grated lime zest
• 1/2 +1/8 tsp salt
• 4 (3-ounce) filet mignons (1/2-inch thick), trimmed of all visible fat
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

1.  Combine the butter, chipotle, lime zest, and 1/8 teaspoon of the salt in a small bowl; mix well. Wrap in plastic wrap, rolling to form a small cylinder. Freeze 10 minutes.
2. Set up a grill for medium-hot indirect heat, and spray  a nonstick skillet with nonstick spray; or heat a grill pan over medium-high heat. Sprinkle the filets with the remaining salt and pepper. Grill the steaks, 3-4 minutes on each side for medium-rare. Transfer to serving plates.
3. Slice the butter into disks and top each filet with a disk; serve immediately.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love a good steak dinner once in a while? Sometimes, the simple things in life are what make you happy. A quick and easy steak dinner is one of those simple things. This is a quick and easy dinner you can enjoy at home and it tastes just as delicious asit would at a restaurant. Chipotle chile peppers in adobo sauce are dried/smoked jalapeno chiles in a tomato sauce base. They are hot and smoky so a little bit of them can go a long way. The lime zest adds a touch of zing while the butter cools everything off. Serve this steak with some potatoes and veggies and you have a deliciously filling dinner.

 

 

Thai Shrimp Soup with Lime and Cilantro

Ingredients:

• 1 tbsp canola oil
• 3 tbsp minced fresh ginger
• 1 small onion, thinly sliced
• 5 cups low-sodium chicken broth
• 1/4 tsp red pepper flakes
• 1 (1/2-lb.) head napa cabbage, thinly sliced (about 3 cups)
• 1 1/2 lbs. fresh or thawed frozen shrimp, peeled and deveined
• 2 tbsp Asian fish sauce
• 2 tsp grated lime zest
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro

Makes 4 (2 1/4-cup) Servings

1. Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil.
2. Add cabbage and cook 2 minutes. Add shrimp, fish sauce, lime zest and lime juice; cook just until shrimp turn pink, about 1 minute. Serve hot, sprinkled with cilantro, if using.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is a wonderful hot soup that will quickly fill you up and leave you satisfied. I've always wanted to try Asian soup and shrimp. My mother and I had this soup for dinner last night and it  was so delicious. I never thought I would like hot Asian soup but I did as did my mother. The lime and ginger gave this soup a nice zing to it. You can also add diced carrots or cooked soba noodles to this soup when you're on later phases as well a scallions for a heartier and more authentic Asian taste. If you are craving Asian food but you don't want to go out, this soup taste lust like what you  would get at a restaurant and it's quick, easy and delicious.

Ginger-Mint Pineapple Salad

Ingredients:

• 6 cups fresh pineapple, cut into chunks
• 2 Tbsp granulated sugar
• 2 tsp freshly grated lime zest
• 1 tbsp fresh lime juice
• 1 tsp freshly grated ginger
• 2 tbsp fresh mint leaves, slivered

Makes 6 Servings

1. In a large bowl, toss together all ingredients; refrigerate, tossing occasionally, until sugar dissolves and mixture is well-chilled, about 15 minutes.
2. To serve, spoon 1 cup of pineapple salad into each of four glasses or dessert bowls; garnish with mint sprigs.

WW POINTS VALUE: 3 pts (1 cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. Pineapple is one of my favorite foods because it's so sweet, clean and fresh, like me! Pineapple goes well with everything. This salad is so clean and fresh it will wake up your taste buds and make you happy. Lime, mint and ginger go very well together especially with fruit. This salad makes a delicious entrance as a starter to a meal or as a great dessert after dinner because it's so clean and bright on the plate and in your mouth.

 



Five-Spice Salmon

Ingredients:

• 1 1/2 tsp finely grated lime zest
• 3 tbsp fresh lime juice
• 2 tsp extra-virgin olive oil
• 4 tsp finely chopped fresh ginger
• 1 tsp Chinese five-spice powder
• 1/2 tsp granular sugar substitute
• 1 lb salmon steaks, cut into 4 equal-size pieces
• 8 cups fresh baby spinach leaves
• 2 garlic cloves, minced

Makes 4 Servings

1.  In a 2-quart dish, combine the lime zest, lime juice, 1 teaspoon of the oil, the ginger, five-spice powder and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.
2. In a 3-quart microwavable dish, combine the spinach, garlic and the remaining 1 teaspoon of oil, tossing gently. Cover the plastic wrap and microwave for for 2 minutes, or until the spinach has wilted. Drain and keep warm.
3. Lightly oil a grill rack. Preheat the grill to medium-high.
4. Remove the salmon from the  marinadeand place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade.
5. To serve, evenly divide the spinach among 4 plates and center the salmon on the spinach beds.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Chinese New Year is around the corner and yet you don't want to order Chinese take-out or go to a restaurant and get MSG in your food. This meal is a great way to kick-start your diet because it's colorful to look at and has every flavor on your palate thanks to the five-spice powder. Chinese five-spice powder includes cinnamon, fennel, cloves, star anise and szechuan peppercorns and you get to taste sour, bitter, sweet, salty and pungent all at once. Five-spice powder will really wake up your taste buds and get you in the mood for the Chinese New Year. 

Habenero-Lime Aioli

Ingredients:

• 1 habenero pepper, seeded and finely diced
• 1/4 cup mayonnaise
• 1/2 tsp grated lime zest
• 1 tsp fresh lime juice
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

In a small bowl, whisk together habenero, mayonnaise, lime zest and juice, garlic, salt and pepper. Serve immeadiately or refrigerate until needed.

 

WW POINTS VALUE: 4 pts ?

Note: Aioli is an easy  recipe to create; aioli is garlic mayonnaise. You can add so many different flavors to aioli to whatever kind of dish you're serving. I created this recipe as a condiment for my Firecracker Cheddar Burgers. Why add a boring blob of mayonnaise to your meal when you can add some spice to your dish? I should warn you that eating habeneros is like putting a stick of dynomite in your mouth. So be prepared for some heat!

Grilled Ancho-Rubbed Flank Steak

Ingredients:

• 1 1/2 lbs. flank steak, 1-inch thick
• 2 tsp ground ancho chili pepper
• 1/4 tsp salt
• 2 tsp extra-virgin olive oil
• 2 tsp grated lime zest
• 1 tbsp fresh lime juice
• Lime wedges

Makes 4 Servings

1. Heat grill or grill pan to high.
2. Season steak with salt and chili pepper. Combine oil, lime zest and lime juice in a shallow dish and stir to mix well. Add steak and turn to coat. Let marinate at room temperature for 15 minutes.
3. Grill steak until desired doneness, about 4 minutes per side for medium-rare. Let stand for 5 minutes before cutting into thin slices. Serve wth lime wedges.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is a wonderful dish to cook all-year round especially in the summer on the grill. Poblano chiles are popular during the summer and whe they ripen and dry they're called ancho chilies. You'll find ground ancho chilies in a well-stocked grocery store or you can buy them whole and grind them in a spice grinder. You can even use regular chili powder as well and it will taste just as good. You can also use any kind of steak for this dish and it will be just a delicious.