Orange-Almond Ricotta Cheesecake

 Ingredients:

• 1/2 cup slivered almonds 
• 1/3 cup graham cracker crumbs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 6 large eggs, separated
• 3/4 tsp. cream of tartar
• 1/3 cup granular sugar substitute
• 1 tbsp. vanilla extract
• 1 tsp. almond extract
• 1 (32 oz.) container part-skim ricotta cheese
• 2 tsp. finely grated orange zest
• 1/4 cup orange juice
• orange twists, for garnish (optional)

Makes 12 Servings

1. Position a rack in the middle of the oven and heat the oven to 275 F. Lightly coat a 9-inch springform pan with cooking spray. Spread the almonds on a baking sheet and toast for 10-12 minutes, or until light golden. Let cool.
2. In a food processor, pulse the cooled almonds until finely ground. Add the graham cracker crumbs and  pulse to combine. Increase the oven temperature to 325 F. 
3. In a large metal bowl, with an electric mixer at high speed, beat the egg whites until frothy, about 1 minute. Add the cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. 
4. In a separate large bowl, beat the egg yolks, sugar substitute, vanilla, and almond extracts for 1 minute. Add the ricotta, orange zest, and orange juice. Beat on high until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Spread the crumb mixture over the bottom of the pan. Pour the batter into the pan and place the pan on a baking sheet. Bake for 1 hour and 10 minutes, or until cake is golden and mostly set. Cool completely. 
5. Run a knife around the edge and release the cake from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled, garnished with orange twists if you like. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This is a new and  flavorful take on traditional cheesecake. This is a lighter version of cheesecake to enjoy on later phases and it's a wonderful dessert for get-togethers. The crust is made from ground graham crackers, ground almonds, cinnamon and nutmeg which give the crust a nice flavor. The vanilla and almond extracts and orange zests add a nice tough of zing to this cheesecake. If you want to add more flavor to this cheese cake, I highly recommend adding lemon juice and zest to the cheesecake for a more authentic Amalfi Coast flare. I also highly recommend adding a touch of berries of your choice for a more fruity flavor. 

Cranberry Orange Relish

 Ingredients:

• 1 cup cranberries
• 1/2 cup orange juice
• 1/2 tsp. apple cider vinegar
• 1 1/2 tbsp. agave syrup
• salt
• freshly ground black pepper

Makes 16 Servings (1 tbsp. per serving)

1. Combine all ingredients except 1/2 tablespoon agave syrup in a small saucepan. Cover and cook over low heat until cranberries are tender  and bursting apart, about 30 minutes. Stir frequently to prevent the mixture from burning. 
2. Stir in the remaining agave syrup; remove form heat and cool. 

WW POINTS VALUE: 0 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. A homemade cranberry relish is a fall & winter holiday essential. Cranberries and very sweet and tart and they pair very well with roasted chicken, turkey and pork during the holidays. If you want to serve this relish with a sweet dish, omit the apple cider vinegar and use vanilla, cinnamon and/or grated orange or lemon zest.. 

Orange Dreamsicle Shake

 Ingredients:

• ½ cup unsweetened vanilla almond milk
• 1 packet South Beach Diet Keto Friendly Shake Mix, Vanilla
• ½ cup orange juice
• ½ tsp vanilla extract
• 1 tsp. orange zest
• 1 medium frozen banana
• ¼ cup ice

Makes 1 Serving

1. Add all ingredients to a blender. Blend until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. This shake will brighten your day and leave a nice aftertaste in your mouth. If you don't have orange juice on hand, used some freshly squeezed oranges and the shake will be just as delicious and you won't have any added sugars to this shake. You already get natural sugars from the fruits so any additional sugar won't be necessary. If you don't have the keto friendly shake mix on hand, use MCT oil instead and your shake  will taste just as good. This shake is packed with Vitamin C and potassium it will make it easier to fight the common cold. 

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Cilantro-Cumin Marinade

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1/4 cup fresh lime juice
• 1/4 cup unsweetened orange juice
• 1 tbsp. water
• 2 garlic cloves minced
• 2 1/2 tbsp. cilantro, minced
• 2 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small uncooked onion, chopped

Makes 8 Servings

1. Puree ingredients in blender until smooth. 
2. Place protein of your choice in a dish and pour marinade over it. Marinate no more than 20 minutes, turning at least once. Spoon leftover marinade (boiled for 3-5 minutes to destroy bacteria) over cooked fish, if desired. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears on www.weightwatchers.com. This Latin-style marinade is aromatic and is great for any kind of protein such as fish, pork, chicken and steak. This marinade adds sweetness and heat to your meal and leaves a great aster taste in your mouth. 

Watermelon 'Cake' with Summer Fruit & Raspberry Sauce

Ingredients:

• 1/2 seedless watermelon (crosswise section) rind removed
• 1 small cantaloupe, halved, peeled, and seeded
• 3 kiwifruits, peeled and sliced
• 1 pint fresh blueberries
• 1 pint fresh strawberries, hulled and halved
• 1 (12 oz.) bag frozen unsweetened raspberries
• 1/3 cup orange juice
• 3 tbsp. granular sugar

Makes 16 Servings 

1. Cut watermelon into 1 1/2-inch-thick rounds. Stack rounds on a serving plate so they resemble a cake. 
2. With a melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries. 
3. Combine raspberries, orange juice and sugar in a blender; pulse until smooth. Pour mixture through fine sieve set over a small bowl. With spoon, press on solids to extract all juice; discard seeds. 
4. To serve, cut watermelon 'cake' into 16 wedges and serve with raspberry sauce. 

WW POINTS VALUE 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cake and eat it too and it can be good for you. This colorful cake is cold, refreshing, tasty and filling. You get your daily servings of fruit in this cake and it will leave you satisfied. If you don't have cantaloupe on hand, substitute pineapple and the cake will be just as delicious. If you don't want to use granular sugar in the sauce, substitute honey and the sauce will be just as sweet. 

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.



Island Chicken with Pineapple

Ingredients:

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

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

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

WW POINTS VALUE: 6 pts.

 

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

Bison Sliders with Balsamic-Braised Onions

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 large onion, thinly sliced (2 cups)
• 1/4 cup balsamic vinegar
• 3 tbsp. orange juice
• 1 lb. ground grass-fed bison
• 1 tbsp. + 2 tsp. Dijon mustard
• 2 1/2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 4 (1/2 oz.) slices reduced-fat cheddar cheese, quartered
• 8 mini potato rolls, split and toasted, if desired

Makes 8 Servings (1 slider per serving)

1. Heat 2 teaspoons of oil in a large skillet over medium-low heat. Add onion and cook, stirring frequently, until golden, about 8 minutes. Add vinegar and orange juice; cook until evaporated, about 3 minutes. Transfer onion to bowl and keep warm. Wipe skillet clean.
2. Meanwhile, mix together bison, mustard, Worcestershire sauce, and salt in a medium bowl until mixed well. With damp hands, shape into 8 (3/4-inch-thick) mini patties.
3. Heat remaining 1 teaspoon oil in same skillet over medium heat. Add patties and cook until instant-read thermometer inserted into side of burger registers 160 F, about 3 minutes per side. Top each burger with 2 pieces of Cheddar; cook, covered, just until cheese is melted, about 1 minute.
4. Place burgers on bottoms of rolls; top each with about 2 tablespoons onion. Cover with tops of rolls.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love a juicy burger once in a while? You can have your burgers and eat them too when you're on a weight loss journey. Bison is also known as buffalo and it can be found in the meat department of the grocery store. Bison is lean and flavorful. If you don't have bison on hand, use ground beef or ground sirloin and the sliders will be just as juicy. The balsamic-braised onions add a nice flavor to the flavor to the burgers. I highly recommend adding a touch of dried bread crumbs to the burgers to hold them together and a tablespoon of ketchup to each slider for flavor as well. 

Strawberries with Strawberry-Orange Sabayon

Ingredients:

• 2 (1 lb.) containers strawberries, hulled
• 1/2 cup dry white wine or white grape juice
• 1/2 cup orange juice
• 1/3 cup granulated sugar
• 1 (3-inch) strip orange zest, removed with a vegetable peeler
• 3 egg yolks

Makes 4 Servings (1 1/4 cups sabayon & 1 cup strawberries per serving)

1. Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
2. Combine the chopped strawberries, wine or grape juice, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl. pressing hard on the solids to extract  as much liquid  as possible; discard the solids.
3. Meanwhile, fill a medium saucepan with 1 1 /2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing  it evenly. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. A Sabayon is an Italian dessert that is made with egg yolks, granulated sugar and white wine. The dessert version is a light custard that is whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches in a champagne In France, it is called sabayon, while its Italian name is zabaione. You can enjoy this elegant European treat for dessert, breakfast or even as a snack. Fruit tastes so good with white wine. You can use any summer fruit in this recipe and the dish will still be delicious.

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. 



Fresh Raspberry-Orange Sauce

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/8 tsp. grated orange zest
• 1/2 cup confectioners' sugar
• 2 tbsp. fresh orange juice
• 1 tsp. fresh lemon juice

Makes 2 Cups (1/4 cup per serving)

1. Combine the raspberries and orange zest in a  food processor; pulse until the berries are broken up. Sift the confectioners' sugar over the berries and add the orange juice; pulse just until smooth.
2. Pour the berry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the lemon juice. Transfer the sauce to a glass jar; refrigerate up to 1 week. Just before serving, shake well. The sauce may thicken a bit on standing; add a little orange juice or water to thin to the desired consistency.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call an elegant dessert sauce with flavor. It's succulent and juicy and it goes great on anything. It goes great with vanilla, chocolate and on top of fruit too. You can use strawberries, blueberries along with a combination of sliced rhubarb with the berries and you'll be happy.

Grilled Pork Chops with Orange-Tamarind Glaze

Ingredients:

• 2/3 cup chicken broth
• 1/4 cup orange juice
• 4 tsp. tamarind paste
• 1 tsp. honey
• 1/2 tsp. ginger, grated & freshly peeled
• 1 tsp. unsalted butter
• 1 tsp. curry powder
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) lean thin-sliced bone-in center-cut pork loin chops, trimmed

Makes 4 Servings (1 pork chop + 2 teaspoons glaze per serving)

1. To make the glaze, stir together broth, orange juice, tamarind paste, honey, and ginger in a medium skillet until combined well; bring to boil over medium-high heat. Reduce heat and cook, stirring occasionally, until mixture is slightly thickened, about 8 minutes (you should have 1/4 cup). Remove skillet from heat; swirl in butter until melted. Transfer 1 tablespoon glaze to cup for basting. Set aside remaining 3 tablespoons glaze.
2. Meanwhile, to make rub, stir together curry powder, salt, and pepper in another cup. Rub spice mixture on both sides of pork; lightly spray with olive oil nonstick spray.
3. Heat grill pan over medium-high heat until hot. Add pork to pan and grill 3 minutes per side. Brush pork with 1/2 tablespoon of glaze reserved for basting; turn pork over and grill 1 minute. Brush pork with remaining 1/2 tablespoon glaze; turn pork and grill until cooked through, about 1 minute longer. Serve pork  drizzled with reserved 3 tablespoons glaze.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Pork is the other juicy white meat. This pork dish is tasty, succulent and juicy. If you're an adventurous eater, this dish is for you. Don't be intimidated by the ingredients in this meal. The ingredients blend well together for a spicy and succulent dish. This glaze also goes well with chicken or fish. You can also serve this glaze with grilled vegetables too.

Coriander Pork Chops

Ingredients:

• 1/4 cup orange juice
• 1 tbsp. lemon juice
• 1 tbsp. reduced-sodium soy sauce
• 1 tsp. ground coriander
• 1/4 tsp. freshly ground black pepper
• 1 garlic clove, minced
• 4 pork rib or loin chops, cut 3/4-inch thick
• 1 tbsp. chopped fresh cilantro

Makes 4 Servings

1. For marinade, in a small bowl combine orange juice, lemon juice, soy sauce, coriander, pepper, and garlic; set aside.
2. Trim fat from chops. Place chops in self-sealing plastic bag set in a bowl. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4-6 hours, turning bag occasionally.
3. Preheat broiler. Drain chops, discarding marinade. Place chops on the unheated rack of a broiler pan. Broil 3-4 inches from heat for 9-12 minutes or until pork is done (160 F) and juices run clear, turning once. Sprinkle with cilantro to serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a different take on broiled or grilled pork chops. The coriander mixed the soy sauce, lemon and orange juices give the pork chops a nice kick of spice to them. You don't need salt in this dish because the soy sauce is slightly salty itself.

Grilled Lemon-Orange Chicken with Gremolata

Ingredients

• 2 large lemons
• 4 large garlic cloves
• 1 1 /2 tsp. salt
• 1 1 /2 cups orange juice
•  2 (3 lb.) chickens, cut into quarters, skinned, & first 2 wing joints removed, giblets discarded
• 1/2 cup loosely packed fresh flat-leaf parsley

Makes 8 Servings (1 chicken quarter per serving)

1. Grate the zest from 1 lemon and set aside. Using a vegetable peeler, remove the zest from the remaining lemon in strips, leaving the bitter white pith behind. Squeeze the juice from the lemons; set aside. Using the side of a large knife mash 2 of the garlic cloves with 1/2 teaspoon of the salt until it forms a paste.
2. Combine the orange juice, lemon juice, strips of lemon zest, garlic paste, remaining 1 teaspoon salt, and the cayenne in a jumbo zip-close plastic bag (or divide between 2 large zip-close plastic bags) 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 6 hours.
3. Meanwhile, spray the grill rack with nonstick spray; prepare a medium-high fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning, until an instant-read thermometer inserted in a thigh registers 165 F, about 25 minutes.
5. To make the gremolata, finely chop the remaining 2 garlic cloves with the parsley; stir in the grated lemon zest. Transfer the chicken to a medium serving platter and sprinkle with the gremolata.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This grilled chicken dish is great for summer or warm weather. The combination of lemon and orange mixed with garlic and gremolata will take you back to Italy. Grilled Italian chicken is so succulent and juicy you'll have it again and again. Gremolata is a quick and easy way to add a touch of bold flavor to almost any dish.

Carne Asada Tacos

Ingredients:

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

Makes 4 Servings

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

WW POINTS VALUE: 7 pts.

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

Raspberry-Orange Frozen Yogurt

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/2 cup granulated sugar
• grated zest of 1/2 orange
• 2 tbsp. orange juice
• pinch salt
• 1 cup vanilla low-fat yogurt
• 1 cup fat-free half-and-half

Makes 8 Servings (1/2 cup per serving)

1. Combine raspberries, sugar, orange zest and juice, and salt in medium bowl; let stand, stirring occasionally, 30 minutes.
2. Meanwhile, whisk together yogurt and half-and-half in large bowl until smooth; stir in raspberry mixture until well combined. Cover and refrigerate until thoroughly chilled, about 2 hours.
3. Pour yogurt mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This sweet treat is a refreshing way to cleanse your palate or to cool you off. If you're thinking about going out for frozen yogurt, DON'T! Make this sweet treat on the weekend and it will be enjoyed through the weekend & throughout the week. The combination of raspberries and orange is so heavenly you won't miss the frozen yogurt at the yogurt shop. If you have plain yogurt on hand, add a touch of vanilla to the yogurt and it will be just as good.



Sunshine Chicken Stir-Fry

Ingredients:

• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 1 tsp. ground cumin
• 3/4 tsp. salt
• 3 tsp. canola oil
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 (12 oz.) bag mixed vegetables for stir-fry (carrots, snow peas, red bell pepper, & broccoli)
• 2/3 cup orange juice
• 2 tbsp. lime juice

Makes 4 Servings (1 cup per serving)

1. Combine the chicken, cumin, and 1/2 teaspoon of the salt in a medium bowl; mix well.
2. Heat a large a skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is browned and cooked through, 4-5 minutes. Transfer chicken to a plate.
3. Add the remaining 1 teaspoon oil to the same skillet and swirl to coat the pan. Add the garlic and jalapeno; stir-fry until fragrant, about 30 seconds. Add the mixed vegetables and stir-fry until crisp-tender, about 1 minute. Add the orange juice, lime juice, and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are tender, about 2 minutes. Add the chicken and cook until heated through, about 1 minute.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish is a fusion of Tex-Mex and the technique traditional Chinese stir-fry. Fusion is a very delicate technique that can either be really good or be a disaster. This meal wasn't great but it wasn't bad either. You do have your servings of vegetables and your protein in this dish. If you want to make this dish presentable, don't cut up the chicken. Just slice the chicken into thin strips and serve the vegetables on the side.



Turkey Breast Stuffed with Spinach & Ricotta

Ingredients:

• 4 garlic cloves, minced
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 (10 oz. package) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup part-skim ricotta cheese
• 3 tbsp. Parmesan cheese
• 1 large egg
• 1 tsp. grated orange zest
• 1/2 tsp. freshly ground black pepper
• 1 boneless, skinless, turkey breast half (2 lbs.)
• 1 tbsp. fresh orange juice
• 1/2 tsp. paprika
• 1/2 tsp. salt.

Makes 6 slices (2 slices per serving)

1. Preheat the oven to 375° F.
2. In a small saucepan, combine the garlic and 1 tablespoon of the oil. Heat over low heat until the garlic is fragrant and is just beginning to sizzle, about 2 minutes. Remove the pan from the heat, add the spinach (shredding it as you do so), and stir to coat with the oil. Let cool slightly.
3. In a medium bowl, combine the ricotta, Parmesan, egg, orange zest, and pepper. Add the spinach mixture and stir to combine.
4. With the pointed end of the turkey breast facing you, make a lengthwise and horizontal cut into the thicker side. Slice through the breast, cutting almost to, but not through, the opposite side. Open the turkey up like a book and pound lightly to an even thickness.
5. Spread the ricotta-spinach mixture over the turkey, leaving a 2-inch birder all around. Roll the turkey up as best as you can ( it will not be even piece of meat) and tie in several places with kitchen twine. Use small wooden skewers to pin closed any tears or holes (there will definitely be some).
6. Place the turkey on a rack set over a small roasting pan or baking pan. Pour 1/2 inch of hot water into the bottom of the pan and cover the pan with foil. Roast the turkey for 30 minutes.
7. Meanwhile, in a small bowl, combine the orange juice, paprika, salt, and remaining 2 teaspoons oil.
8. Uncover the turkey, brush with the orange juice mixture, and roast the turkey is cooked through and an instant-read thermometer inserted in the middle of the stuffing registers 140° F, about 15 minutes longer. Transfer the turkey to a cutting board, tent with foil, and let stand for 15 minutes before cutting into 12 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. This is a great comfort meal that can be made and enjoyed on the weekend to warm your heart and soul. The spinach and ricotta filling tastes like a side dish but without all the fat and has all the flavor. The orange juice and orange zest give this dish an extra kick of zing to it. You can use lemon juice and zest in place of the orange juice and zest and you dish will still be delicious. You can also use cottage cheese in place of ricotta cheese too. I highly recommend serving this dish to company whether it's a main course or buffet-style and it will be enjoyed by everyone.

Cranberry Cheesecake

Ingredients:

• 1 Basic Crumb Crust (See recipe)

Filling:

• 8 oz. Neufchatel cream cheese
• 8 oz. fat-free cream cheese
• 2 cups fat-free yogurt
• 1 cup fat-free cottage cheese
• 2 large eggs
• 2 large egg whites
• 1 cup granular sugar
• 2 tsp. vanilla extract

Topping:

• 1 (16 oz.) can whole cranberry sauce
• 3 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 tsp. grated orange zest

Makes 16 Servings

1. Preheat oven to 375 F. Follow the directions for the Basic Crumb Crust, using a springform pan. Press the crumb mixture into the bottom and 11/2 inches up the sides of the pan. Bake and let cool as directed. Reduce the oven temperature to 350 F. 
2. In a food processor, blend both cream cheeses, yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar, and vanilla extract and pulse until blended. Pour the mixture into the springform pan and place in the center of the oven.
3. Reduce the heat to 325 F and bake until the cheesecake is almost set but jiggles an bit when shaken, 70-75 minutes. Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill for at least 3 hours.
4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon, and nutmeg. Bring to a boil, stirring often; cook 1 minute. Dissolve the cornstarch in the water and stir into the saucepan; return to a boil an cook until mixture is thickened, 1 minute longer. Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator for at least 1 hour.
5. Spread the cranberry mixture over the top of the cake just before serving or after the cheesecake is well chilled.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. This cranberry cheesecake is so delicious and will give a new flavor to the holidays or any special occasion you may be celebrating. This cheesecake is very creamy and the cranberry topping gives it an extra kick of zing. You can reduce the amount of granulated sugar t o1/3 of a cup or don't add any and your cheesecake will taste good for sugar-free. You can use whole cranberries or add a touch of pomegranates to the topping and your cheesecake will be just as delicious.

Tequilla-Citrus Chicken

Ingredients:

• 2 garlic cloves, minced
• 1/2 cup orange juice
• 3 tbsp. tequila
• 2 tbsp. lime juice
• 1 tbsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 4 (1/4 lb.) boneless, skinless chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 thigh per serving)

1. Combine the garlic, orange juice, tequila, lime juice, oil, and cumin 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 8 hours or up to overnight.
2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hit fire.
3. Lift the chicken from the marinade, shake off the excess marinade, then sprinkle the chicken with salt and pepper. Discard the marinade. Place the chicken on the grill rack and grill until well marked and cooked through, 6-7 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a great chicken dinner that's quick, easy and flavorful. This dish really does remind you of being on a beach in Mexico after you take one bite into it. Who doesn't love the combination of orange, lime, olive oil and garlic mixed in with tequila? As for the olive oil, I highly recommend Lime-Infused Olive oil for a more tropical flavor. For more information, visit www.TheImperialOlive.com.