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. 

Tropical Fruit Salad with Toasted Coconut

 Ingredients:

• 1 (20 oz.) can pineapple chunks in juice, drained
• 1 (15 oz.) can mandarin oranges in light syrup, drained
• 2 small bananas, sliced
• 2 kiwi fruit, peeled, halved lengthwise, and sliced
• 3 (6 oz.) containers raspberries
• 1/4 cup light pancake syrup
• 1/2 cup unsweetened flaked coconut, toasted

Makes 8 (1 cup) Servings 

Combine all the ingredients except the coconut in a serving bowl. Sprinkle with the coconut and serve at once or refrigerate, covered, up to 6 hours. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. A fruit salad is great way to start your day for  breakfast or as a light lunch. This fruit salad is flavorful and filling. If you have access to fresh fruit such as pineapples and oranges, I highly recommend using them because they are not contained in syrup or sodium. You can also use blueberries, strawberries, blackberries, apples and other fruit to this salad and it will be just as tasty. 

Seared Beef Tenderloin with Orange and Olives

Ingredients:

• 12 oz. beef tenderloin, cut into 4 steaks (each about 3/4-inch thick)
• 4 large oranges
• 2 tsp. fennel seeds, crushed
• 2 tsp. black peppercorns, crushed
• 1/4 tsp. salt
• 3 tbsp. extra-virgin olive oil
• 1/2 cup red onion, finely chopped
• 1/4 cup pitted Kalamata olives, quartered
• 1/4 cup flat-leaf parsley, chopped
• 2 tbsp. lemon juice
• 1 garlic clove, minced
• 1/2 tsp. paprika
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season beef with salt and pepper. Let sit for 15 minutes.
2. Finely shred enough orange peel to make 2 teaspoons. In a small bowl, combine orange peel, fennel seeds, peppercorns, and salt. Sprinkle mixture evenly over beef. 
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat; add the meat. Reduce until desired doneness (135 F for medium-rare or 145 F for medium), turning once. Slice meat across the grain into thin slices.
4. Meanwhile, peel oranges, removing all of the white pith, Section oranges. In a large bowl, combine orange sections, red onion, olives, parsley, lemon juice, the 2 remaining tablespoons olive oil, garlic, and paprika. Stir gently to combine.
5. Add arugula to orange mixture; toss to combine. Divide arugula mixture among four dinner plates. Serve with sliced meat.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the New Sonoma Cookbook. This dish takes on vibrant flavors of citrus, olives and herbs. The beef is flavorful and juicy. If you don't want to sear the beef, grill it instead and it will be just as flavorful and juicy. The salad adds a lot of juicy flare to the dish. You can also use lamb in place of the beef and replace the arugula with spinach or kale and the dish will still be delicious. 

Citrus Punch

Ingredients:

• 32 oz. diet ginger ale
• 2 cups grapefruit juice
• 2 cups mango nectar
• 3 tbsp. orange juice
• 1/2 cup white rum
• 1 tbsp. fresh lime juice
• 1 small seedless orange, thinly sliced

Makes 8 Servings (1 cup per serving)

 

Combine ginger ale, grapefruit juice, mango nectar, orange juice, rum and lime juice in a large pitcher. Add orange slices. Fill glasses with ice and add punch.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This punch is fruity, delicious and addictive. The best thing about this drink is there is no added sugar so you don't feel guilty enjoying this drink. You can even omit the rum and the drink will still be delicious. If you can't get you hands on grapefruit juice, orange juice and mango nectar, use fresh fruit instead. Just peel the fruit, slice up them up, puree the fruit, put through a sieve and mix with the ginger ale and the drink will be just as citrusy.



Orange-Maple Pork Tenderloin

Ingredients:

• 1 navel orange
• 2 garlic cloves, minced
• 2 tbsp. maple-flavored agave nectar
• 2 tbsp. gluten-free reduced-sodium tamari soy sauce
• 1 1/2 lbs. pork tenderloin
• olive oil cooking spray

Makes 4 Servings

1. Using a vegetable peeler, peel three long strips of orange zest from the orange. Squeeze the juice from the orange.
2. In a small saucepan, combine the juice, zest strips, and garlic. Simmer for 5 minutes to mellow the garlic, infuse the orange juice with flavor, and reduce the liquid a bit.
3. Meanwhile in a small bowl, stir together the agave nectar and tamari.
4. Strain the orange juice mixture into the tamari mixture, pressing on the solids to extract flavors. Let cool slightly, then transfer to a sturdy resealable plastic big bag enough to hold the pork. Add the pork, making sure that it is completely covered by the marinade. Force out the air, seal, and marinate in the refrigerator for at least 30 minutes or preferably for 2 hours (you could also leave it in overnight).
5. Preheat the oven to 375 F. Line a rimmed baking sheet with foil (for easier cleanup).
6. Reserving the marinade, place the pork (straight from the refrigerator) on the baking sheet and spray very lightly with olive oil. Roast for 20 minutes.
7. Brush the pork with the reserved marinade (and then discard any unused marinade) and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145 F (the meat will be very slightly pink and still juicy), about 10 minutes. Thinly slice across the grain, divide among 4 plates, and serve.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook.  This is what I call a new, elegant take on pork. This pork is better than barbeque or anything you would order at a Chinese or ethnic restaurant. The combination of orange and maple is heavenly tasty. The maple and orange mixed in with the garlic and tamari soy sauce makes the pork so succulently juicy. You can also grill the pork tenderloin or pork chops with the marinade and they will still be delicious.

White Wine Coolers

Ingredients:

• 16 oz. diet soda, lemon-lime variety, chilled
• 24 oz. white wine, Sauvignon Blanc, chilled
• 1/2 small navel oranges washed, unpeeled, cut into 8 half moons
• 2 Tbsp. mint leaves, sprigs (for garnish)

Makes 8 Servings ( 5 fluid oz. per serving)

 

Pour soda into a large pitcher; slowly pour in wine until well-combined. Pour into glasses; garnish each with an orange slice and mint sprig.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a nice, refreshing drink to enjoy during the summer season and in any warm climate no matter where you are. This refreshing beverage reminds me of Italy in the summer with all the flavors combined. You can use any flavored citrus soda and any citrus fruit such as grapefruit, blood orange, lemon or lime and your drinks will be delicious.



Grilled Chicken with Blood Orange Salad

Ingredients:

• 1/2 cup blood orange or regular orange juice
• 2 tbsp. lemon juice
• 2 tsp. chopped fresh thyme
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-pound) chicken breasts
• 1 cucumber, peeled, halved and sliced
• 1 blood orange or regular orange peeled and sectioned
• 1 orange bell pepper, cut into strips
• 1/4 cup pitted kalamata olives

Makes 4 Servings (1 chicken and 2/3 cup salad)

1. Whisk together orange juice, lemon juice, thyme, garlic, oil, salt and pepper in a small bowl. Pour half of the mixture into a medium bowl and add the chicken, turning to coat.
2. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill pan and cook until cooked through, about 3 minutes on each side.
3. Meanwhile, put the cucumber, orange, bell pepper and olives in a serving bowl; drizzle with the remaining orange juice mixture and toss to coat evenly. Serve with the chicken.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a colorful salad that is bursting with color and flavor and will quickly fill you up. Who knew that the flavors of blood oranges, lemon, mixed so well with chicken and vegetables?  You can cook the bell peppers if you don't want to eat your peppers raw. This quick and easy salad can be enjoyed any day of the week and will leave you satisfied. 

Pork Cutlets with Orange, Red Onion and Rosemary

Ingredients:

• 8 (3oz.) pork cutlets, about 3/4-inch thick
• 3/4 tsp dried rosemary
• 2 tbsp. extra-virgin olive oil, divided
• 1 tbsp. minced red onion
• 1/2 cup lower sodium chicken broth
• grated zest and juice from 1 small orange
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season cutlets with salt and pepper and rub with rosemary. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook cutlets, in batches if necessary, until lightly browned, about 2 minutes per side. Transfer to a plate.
2. Reduce heat to low. Add remaining oil to the skillet. Add onion and cook 1 minute. Raise heat to medium-high; add broth and orange zest and juice and cook until liquid is reduced by half and slightly thickened, about 3 minutes. Add pork back to the skillet and cook, turning to coat; cook 1 minute more.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I am on a roll with the South Beach Diet right now. Pork was on sale this week and I was craving a satisfying pork dinner. I am on a roll when it come to exploring new bold flavors and this recipe looked good. Who knew that orange and rosemary tasted to well together especially with pork? This is quick and easy  restaurant-quality dinner that can be enjoyed at home for a lot less money than what you'd get if you ate out. As for the olive oil, you can use one of the following from the Imperial Olive in Williamsburg, VA: Blood Orange Infused, Tuscan Herb, or Organic Garlic Infused. For more info, visit www.TheImperialOlive.com. 

Jicama & Orange Salad

Ingredients:

• 1 1/2 lbs. jicama, peeled and cut into 1/2-inch dice
• 3 navel oranges, sectioned
• 2 medium cucumbers, peeled, seeded, and cut into 1/2-inch pieces
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1 medium jalapeno, seeded and minced
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. + 1 tsp red wine vinegar
• salt
• freshly ground black pepper

Makes 8 (1-cup) Servings

 

Toss together jicama, orange sections, cucumbers, cilantro, onion, jalapeno, oil and vinegar in a serving bowl. Season with salt and pepper to taste and serve.

 

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this salad for Cinco de Mayo and it was so nice. It was so clean and refreshing in my mouth, I felt like I was on a Mexican beach. Jicama is a Mexican root vegetable that has the texture of a potato and the flavor of an apple. Jicama is perfect in salads because of its sweet and nutty flavor and crunchy taste. The combination of jicama, oranges, cucumber and jalapeno make this salad a hot yet refreshing treat. As for what kind of olive oil to use, I recommend using Chipotle Infused Extra Virgin Olive Oil or Lime Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. For more info, visit www.TheImperialOlive.com. 

Roast Turkey with Fresh Herbs

Ingredients:

• 1 12- to 14-pound turkey
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 small orange, apple, and/or onion, halved
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme leaves
• 3 tbsp extra-virgin olive oil
• 3 tbsp dry white wine or lower-sodium chicken broth

Makes 8 (6-ounce )Servings, with leftovers

1. Position rack in rhe lower thrid of oven and heat oven to 450 F.
2. Rinse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple and/or onion halves into the cavity of the bird. Tuck wings under and tie legs together with kitchen with twine. Place turkey on a rack in a roasting pan.
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley and thyme in a small bowl. Slide your hand under the skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of oil. Spread herb mixture over breast and press skin back down on top.
4. Transfer turkey to oven and roast for 30 minutes. Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350 F and roast for 30 minutes more; baste with the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
5. Continue to roast, basting every 30 minutes with acumulated pan juices, until a meat thermometer reads 180 F when inserted into the thickest part of the thigh, 1 1/2-2 hours more. Remove turkey from oven, cover loosely with foil, an allow bird to rest for 20 minutes before carving. Remove and discard orange halves, carve bird and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Parties & Holidays Cookbook. This is what I cooked for Thanksgiving dinner and it was delicious. I had a very small gathering and I used a whole turkey breast and I was really impressed on how juicy and moist the turkey came out. You can use this recipe for chicken and other poultry as well and it will turn out just as delicious. This turkey was so good my mom and I ate it for 3 days and were never tired of it. Sometimes simplicity can be elegant and tasty. 

Citrusy Hot Pepper Slaw

Ingredients:

• 1 large seedless orange
• 1/2 (3-pound) green cabbage, shredded (6 cups)
• 2 medium jalapenos, seeded and minced
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 salt
• 1/8 tsp freshly ground black pepper

Makes 4 (generous 1-cup) Servings

1. Finely grate zest from half of the orange over a medium bowl; set aside. Peel orange. Holding orange over a small bowl to catch juice, carefully cut along the membrane on both sides of each orange segment. Allow the freed segments to fall into the bowl.
2. Squeeze the remaining membrane over the bowl containing zest to extract and additional juice. Pour any juice from orange segments into the bowl with zest. Roughly chop orange segments and add them to the bowl with zest and juice.
3. Add cabbage, jalapenos, lemon juice, oil, salt and pepper to the bowl with the orange; toss well. Serve at room temperature. 

WW POINTS VALUE: 1pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have really become to enjoy salads and slaws. I used  tangerines in place of the orange and used lemon and lime juice for a more citrusy flavor and the slaw was yummy. I should warn you if you can't handle the heat, don't eat this slaw because it's packin' with heat!  

Pork Pinchos with Shredded Cabbage Salad

Ingredients:

Pork:

• 2 tsp paprika
• 1 tsp ground cumin
• 1 garlic clove, minced
• 1/4 tsp cayenne pepper
• 1 1/2 lbs. pork center loin, cut into 1-inch cubes

Salad:

• 1 (1 lb.) head Napa Cabbage, thinly sliced (6 cups)
• 1 seedless orange, peeled and chopped
• 1 small avocado, finely chopped
• 2 scallions, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• Pinch cayenne
• 1 small orange, peeled and cut into 8 wedges

Special Equipment:

• 4 (12-inch) skewers

Makes 4 Servings

1. For the pork: In a large bowl, combine paprika, cumin, garlic and cayenne. Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. Thread pork evenly onto skewers.
2. For the salad: In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, pepper and cayenne. Transfer salad to a large platter.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork, turning frequently, until cooked through, 10-12 minutes. Serve warm on top of salad and put orange wedges on the side.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Pork pinchos are traditional tapas, or appetizers. These pork pinchos make a deliciously filling dinner when served with this creamy, citrusy salad. If you don't have skewers, don't worry. You can still grill the pork whole, let it rest 10-15 minutes when done cooking, thinly slice the pork on the bias and toss in with the salad. An extra squeeze of orange on the pork give the whole dish a nice touch. This filling salad makes a great weekend meal that is comforting and satisfying. 

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.

Pumpkin Flan

Ingredients:

• 1/2 cup(s) unpacked brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp cayenne pepper
• 1/8 tsp table salt
• 16 oz canned pumpkin
• 1 cup(s) fat-free evaporated milk
• 1/4 cup(s) orange juice
• 3/4 cup(s) fat-free egg substitute
• 8 Tbsp lite whipped topping
• 1/2 medium orange(s), cut into 8 thin wedges

 Makes 8 Servings

1. Preheat oven to 350°F.
2. Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3. Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

 WW POINTS VALUE 2pts.

Note: This recipe appears on http://www.weightwatchers.com/. This is a great dessert and a great alternative to pumpkin pie for Thanksgiving. All the spices and liquids give this flan a real flavor kick.

Orange Gingerade

Ingredients:

• 1 1/2 cups water
• 4 oz. fresh ginger, peeled and roughly chopped (1 cup)
• 2 large seedless oranges, peeled and roughly chopped
• Ice Cubes
• 3 tbsp granular sugar or sugar substitute

 Makes 4 Servings

1. In a small saucepan, bring water to a boil and removes from heat. Add ginger and steep for 10 minutes. While ginger is steeping, in a blender, puree oranges until smooth.
2. Strain steeped ginger water into  a large pitcher; discard the ginger. Add 1 cup ice cubes and sugar or sugar substitute to ginger water and stir until ice has melted and ginger water has cooled, about 3 minutes.
3. Add the pureed oranges and stir to combine.Fill 4 (8 oz.) glasses with ice cubes; pour Orange Gingerade over ice and serve.

WW POINTS PER SERVING: 0 PTS.

 

Note: This recipe appaers in the South Beach Diet Taste of Summer Cookbook. I substituted 1 tbsp of ground ginger for the peeled and chopped ginger and it was quite strong. I also used seltzer water instead of boiling the water. The seltzer water was a good subsitute for the bolied water. I highly recommend straining the oranges if you don't want all that pulp in your drink.

Orange and Lime-Marinated Halibut

Ingredients:

• 1 tsp grated orange zest
• 3 tbsp orange juice
• 1 tsp grated lime zest
• 2 tbsp lime juice
• 1 tbsp reduced-sodium soy sauce
• 1/2 tsp salt (optional)
• 1/4 tsp ground black pepper
• 2 (3/4-lb.) halibut steaks
• 2 navel oranges, peeled and sectioned, juice reserved

Makes 4 servings

1. Spray the rack of a broiler pan with nonstick spray and preheat the broiler.
2. Combine the orange zest and juice, the lime zest and juice, soy sauce, salt and pepper in a baking dish large enough to hold the fish in a single layer. add the halibut steaks and marinate about 5 minutes, turning once. Remove the halibut from the marinade; discard the marinade.
3. Place the halibut on the broiler rack and broil 4 inches from the heat until just opaque in the center, 3-4 minutes on each side.
4. Cut each halibut steak in half and place a portion on each of 4 plates. Top each piece of fish with one-fourth of the orange sections and drizzle evenly with the reserved orange juice.

WW POINTS VALUE: 4 (1/2 HALIBUT STEAK AND 1/2 ORANGE)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I have cooked this recipe before and it's such a nice dinner with a citrus taste. Halibut has a nice texture to it and the citrus flavors compliment with the halibut. The dish tastes just as good without the zest. I highly recommend serving Orange-Ginger Green Beans as a side for a citrus tang.

Strawberry Citrus Refreshers

Ingredients: 1 pint strawberries (2 cups)

• 1 large seedless orange, peeled and roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp granular sugar or sugar substitute
• 1 1/2 cups chilled water
• ice cubes

Makes 4 (1-cup) servings

1. Set 4 small strawberries aside for garnish; hull the rest. In a blender, combine hulled strawberries, orange, lime juice and sugar; puree until smooth. Stir in water.
2. Fill 4 (10 oz.) glasses with ice cubes. Pour Strawberry-Citrus Refreshers over ice, garnish with reserved strawberries, and serve.

WW Points Value: 1

Note: Thie recipe appears in the South Beach Diet Taste of Summer Cookbook. I tried this beverage recpe this past weekend and it had a nice flavor to it. I would probably use flavored seltzer water instead of water for more flavor and a kick of punch. The 1 1/2 cups water was to watery for the juice.