Puttanesca Sauce

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 6 garlic cloves, minced
• 3 (14.5 oz.) cans crushed tomatoes
• 1/4 tsp. crushed red pepper
• 1/4 cup pitted kalamata olives, chopped
• 1/4 cup capers, rinsed and drained
• 2 tbsp. balsamic vinegar
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. fresh thyme, chopped
• 2 tsp. fresh marjoram, chopped
• 10 oz. dried multigrain pasta
• 1/4 cup finely grated Parmesan cheese

Makes 6 Servings

1. In a medium saucepan, heat olive oil over medium heat. Add garlic; cook for 30 seconds. Stir in tomatoes and crushed red pepper; bring to a simmer.
2. Stir in olives, capers, vinegar, salt and pepper. Return to boiling; reduce heat to low. Simmer, uncovered, about 30 minutes or until desired consistency. Stir in thyme and marjoram.
3. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot cooked pasta. Sprinkle with Parmesan cheese.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have really come to love Puttanesca sauce because it awakens your taste buds. This is the third variation of puttanesca sauce I've made this year and it never disappoints me. The key to what makes this sauce good is the combination of kalamata olives and capers mixed in with the tomatoes for a more Mediterranean flare. The sauce was a little too watery for my taste so I highly recommend adding tomato paste to the sauce to make it more thick. 

Shepherd's Pie

Ingredients:

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tsp salt
• 1/4 cup water
• 2 cups cooked chicken breast
• 1 cup chopped spinach leaves
• 2 carrots, peeled, sliced and blanced
• 1 onion, finely chopped
• 1/2 cup frozen corn kernels
• 1/2 cup evaporated milk
• 1 tsp dried thyme
• 1/2 tsp ground majoram
• 3 medium russert potatoes, cooked, peeled and mashed
• 1 tbsp grated Parmesan cheese
• 1/4 tsp paprika

Makes 4 Servings

1. In a medium saucepan over medium heat, melt the butter.. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2. Preheat the oven to 400 F; spray a 2-quart casserole with nonstick cooking spray.
3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, majoram, and the sauce. Transfer to the casserole. Top with potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

 

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. New Year, new recipe and I was cleaning out the pantry and fridge. My mother pulled out a Shepard's Pie recipe from a magazine and asked me to try to cook it. I knew of this Shepard's pie recipe in the cookbook and I thought we should try this one. This comfort food was DELICIOUS! Shepard's Pie is considered the national dish of England  and was originally created  as a way to use leftovers. My mother never liked Shepard's Pie because the lean protien in it is usually beef, lamb or mutton. This particular recipe uses cooked chicken and a variety of vegetables to trim the point value and boost nutrition and color. If you don't have any chicken stock available, substitute white wine and it will still be delicious but could affect the point value. If you are craving warm comfort food this winter, I highly recommend this dish because it will warm your heart, soul and stomach. 

Herbed-Marinated Sirloin with Roasted Asparagus and Tomatoes

Ingredients:

• 1/2 tsp dried garlic powder
• 1/2 tsp dried majoram
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 (1 3/4 lb.) sirloin steak, about 1 1/2-inches thick
• 1 lb. medium-thick asparagus, trimmed
• 1 1/2 cups grape tomatoes
• 2 tsp extra-virgin olive oil

Makes 4 Servings

1. In a small bowl, combine the garlic powder, majoram, thyme, pepper and 1/8 tsp of the salt. Rub onto steak. Place steak on a plate, cover with plastic wrap and let steak rest at room temperature for 30 minutes.
2. Lightly coat a heavy skillet with cooking spray and heat over medium-high heat. Pan-grill steak 10 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5-10 minutes.
3. While the steak is resting, heat the oven to 450 F. Spread asparagus and tomatoes on a baking sheet, drizzle with oil, sprinkle with remaining 1/8 tsp of salt, and toss to combine. Roast until tomatoes are bursting and asparagus is tender, 8-10 minutes.
4. While vegetables are roasting, thinly slice steak. Divide steak and vegetables among 4 plates and serve warm.

 WW POINTS VALUE:6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a great meal for people who love steak and vegetables. The herbs rubbed on this steak are so heavenly delicious along with the roasted vegetables drizzled in olive oil. The vegetable side dish makes the dish look very colorful and can be served alongside chicken, fish or pork anytime of the year. Even though the recipe calls for the steak to be pan-grilled, you can grill the steak or even broil the steak.

Sole in Lemon Caper Butter

Ingredients:

• 2 lbs sole filets or whole sole
• Unbleached all-purposed flour
• Grapeseed oil
• 3 tbsp butter or margarine
• 1/2-1 tsp minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp capers
• 1-2 tbsp minced fresh parsley or 2 tsp chopped fresh tarragon or marjoram

Makes 4 Servings

1. Dip the sole fillets in the flour. Pour the grapeseed oil into a heavy nonreactive skillet to a depth of about 1/4  of an inch. Heat the oil until very hot. Add the fillets and saute for about 2-3 minutes on each side, or until browned and cooked through. Watch carefully and turn the heat down if necessary. You want the fillets to brown, not burn.
2. Remove the fish to a platter. Wipe out the pan, add the butter, and turn the heat to medium-high. Add the garlic, stir for 30 seconds, then pout in the lemon juice and capers. Immediately pour around the sole on the platter. Sprinkle the sole with herbs.

 

WW POINTS VALUE: Who knows?

 

Note: This recipe  appears in the New Legal Seafood Cookbook. I was in the mood for fish but not in the mood to make the dish complicated. You can use any white fish with this recipe and it will tasted delicious. The butter will go well with a side of green vegetables and rice.

Zucchini Risotto with Sun-Dried Tomatoes

Ingredients:

• 3 1/2 cups reduced-sodium vegetable broth
• 1/2 cup tomato juice
• 1 tbsp olive oil
• 6 shallots, finely chopped
• 4 medium zucchini, chopped
• 1/2 dry white wine
• 1 1/3 cups Aborio rice
• 16 sun-dried tomato halves (not oil-packed), finely chopped
• 1/2 cup finely chopped fresh parsley
• 1 tbsp finely chopped fresh majoram, or 1 tsp dried
• 2 tbsp grated Parmesean cheese
• 1/4 tsp freshly ground pepper
• Chopped fresh parsley, to garnish

Makes 4 Servings

1.  In a medium saucepan, combine the stock and tomato juice; bring to a boil. Reduce heat and simmer.
2. In a medium nonstick pan, heat the oil. Saute the shallots until soft, about 2 minutes. Add the zucchini and wine; cook until the zucchini is softened, about 5 minutes longer. Add the rice; cook, stirring, about 1 minute.
3. Add 1 cup of the stock mixture, the sun-dried tomatoes, parsley and majoram; cook, stirring, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, until the rice is just tender. The total cooking time should be about 25-30 minutes. Stir in the cheese and pepper; serve at once, garnished with parsley.

WW POINTS VALUE: 7 (1 1/2 cups per serving)

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the photo for this recipe, you would want to cook it too. I have never  made risotto before and I was dying to try. This dish looks complicated but it it very easy to make. Just remember to have all your ingredients in place an follow the directions step by step. If you want an alcohol-free risotto, you can substitute nonalcoholic dry white wine or vegetable broth for the wine and it tastes just as delicious. The serving size is 1 1/2 cups but you will be just as full with 1 cup because it's so good.

Haddock with an Herb and Bread Crumb Topping

Ingredients:

• 1 1/2-2 lbs. haddock, skin left on
• Vegetable Oil or extra-virgin olive oil
• 1/2 cup bread crumbs
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh parsley or sweet marjoram. or 1 tbsp fresh tarragon

Variation: With Roasted Red Peppers

Slice about 3 tbsp roasted red peppers into tin strips and place on the haddock. Top with the bread crumbs and proceed below.

1. Preheat the oven to 400 F
2. Dry the haddock and oil lightly. Place in a large baking dish skin side down. Mix together the bread crumbs, cheese and herbs. Spread over the fish. Bake for 10-12 minutes, or until cooked through but still slightly translucent.

Makes 4 Servings

WW POINTS VALUE: Who Knows?

Note: This recipe appears in the New Legal Seafood Cookbook. The recipes in this cookbook look SO delicious I can't wait to try them all. If you don't have haddock, don't worry. You can use virtually any fish fillet in this recipe and  so I used cod.You can also change the herbs to vary the flavor. I had this reip the other night with roasted red peppers as a side and it was a nice dish. The red peppers also add color to yo plate. This is an easy fish dish to prepare if you or anyone else is learning to cook fish.

Herbed Vinegarette

Ingredients:

• 1/2 cup white wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh majoram
• 2 tsp chopped fresh oregano
• 2 tbsp drained and chopped capers
• 1 tsp Dijon Mustard
• 1/2 tsp sugar or sugar substitute
• ground black pepper (optional)

Makes 1 1/2 cups

In a jar with a tightlt fitted lid, combine the vinegar, olive oil, vasil, tarragon, parsley, majoram, oregano, capers, mustard, sugar and pepper, if using. Close the jar tightly and shake vigorously. Refrigerate until serving.

WW POINTS PER SERVING: 3 PTS per Tablespoon

Note: This recipe appears in the South Beach Diet Cookbook. This dressing can be used in salads and be used as marinade in chicken, pork and fish dinners. It's a nice healthy alternative to those store-bought dressings because you made it yourself and you know what's in the dressing.