Shrimp & Pineapple Curry

Ingredients:

• 2 tsp. canola oil
• 1 tbsp. minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 tsp. Thai green curry paste
• 1 tsp. ground cumin
• 1 lb. large shrimp, peeled & deveined
• 1/2 cup light coconut milk
• 1/2 cup unsweetened pineapple juice
• 2 tsp. Asian fish sauce
• 1/2 lb. snow peas
• 2 cups fresh pineapple chunks
• 1/2 cup chopped fresh cilantro

Makes 4 Servings (1 1/4 cups per serving)

1. Heat the oil in a large skillet over medium-high heat. Add ginger, garlic, curry paste and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring, until shrimp turn pink, 1-2 minutes.
2. Add coconut milk, pineapple juice, and fish sauce; bring to a boil. Reduce heat. Add snow peas and pineapple chunks. Cook, stirring occasionally, until snow peas turn bright green and pineapple is heated through, about 1 minute. Remove from heat; stir in cilantro.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE MENU AND PUT DOWN THE PHONE! You can make this dish any night of the week for dinner and you and everybody else will be satisfied. If you love pineapple and coconut, this savory dish is for you. This dish will fill you up with the shrimp and vegetables. You can use broccoli in place of the snap peas and you can add cooked brown rice to this dish to make it more filling ( but the points value will go up about 3 points).

 

 



Grilled Marinated Pineapple Skirt Steak

Ingredients:

• 1 cup pineapple juice
• 1/2 cup fresh pineapple, diced
• 1 cup low-sodium soy sauce
• 1/2 cup granulated sugar
• 1 tbsp. fresh garlic, minced
• 1 tbsp. freshly minced ginger
• 1-1 1/2 lbs. skirt steak
• 1 onion, finely chopped
• 2 bell peppers, finely diced

Makes 4 Servings

1. Place pineapples, pineapple juice, soy sauce, sugar, garlic, and ginger into a bowl and mix well.
2. Place skirt steaks into marinade and marinate for 1-2 hours. Preheat grill or grill pan to medium-high heat and lightly spray oil the grill or grill pan.
3. Remove steaks from marinade

WW POINTS VALUE: 8-10 pts.

Note: This recipe appeared in the May issue of Family Circle magazine. This recipe was created by Emeril Lagasse. Emeril certain knows his flavors. This is a different yet flavorful steak dinner that can be made any day of the week. The combination of garlic, soy sauce and ginger mixed with the sweetness of the pineapple is so heavenly delicious. I added onions and bell peppers to the dish to make it more filling and it worked. I've had onions, bell peppers with pineapple and it's a delicious combination. The longer you marinate this steak, the more flavorful it will be. You can marinate this steak for up to 24 hours and the steak will still be delicious.

Piña Colada

Ingredients:

• 2 cups pineapple, cubed
• 1 1/2 cups pineapple juice
• 2/3 cup light coconut milk
• 6 oz. fat-free vanilla yogurt
• 1 cup ice cubes

Make 4 Servings

Combine all ingredients in a blender and process until smooth.

WW POINTS VALUE: 4 pts ( 1 1/4 cups per serving)

Note: This recipe appears on www.weightwatchers.com. If you have never had a pina colada, you're missing out on a tropical guilty pleasure that will cool you down and relax you. It's Happy Hour somewhere and this classic drink is slimmed down with fat-free yogurt and light coconut milk. If you don't have vanilla yogurt on hand, add a little vanilla extract to the yogurt. You can also use canned pineapples packed in their own juice but it could affect the point value. A shot of rum could also affect the point value as well. This drink also has 5 ingredients so you can impress 5-Ingredient Fix Chef Claire Robinson and she will be so happy. This tropical guilty pleasure will relax you and cool you off, you will keep coming back for more.

Polynesian Steak & Sweet Potatoes- A new kind of Steak & Potatoes

Ingredients:

• 12 oz. lean flank steak, London Broil, or any other kind of top quality steak
• 3 small uncooked sweet potato(es), cut in half & each half cut into 6 wedges
• 1 cup pineapple juice or pineapple-orange juice
• 2 tbsp low-sodium soy sauce
• 1 tbsp ground ginger
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 Servings

1. In a large bowl, place steak and potatoes in a single layer (if possible) and add juice, soy sauce, ginger, salt and pepper; turn to coat. Cover bowl with plastic wrap; refrigerate at least 10 minutes and up to overnight to allow flavors to blend.
2. Off heat, coat a grill rack with cooking spray. Add steak and cook 4 to 6 minutes per side for medium, or longer for desired doneness. At same time, grill potatoes in a single layer, flipping once, until browned, about 3 to 5 minutes per side.
3. To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.

WW POINTS VALUE: 6 pts

Note: This recipe appears on www.weightwatchers.com. Here is another delicious dinner or what I like to call as "If you can't get to a steakhouse, let the steakhouse come to you." This is a different kind of meat and potatoes dish because of the exotic Polynesian flavors of pineapple, soy and ginger. Don't add too much salt to this dish because there is already some salt in the soy sauce. If you don't have access to a grill, don't worry. You can cook this meal on a grill pan heated over medium-high heat or use your broiler. If all the ingredients don't fit at once, cook the steak first and cover it to keep warm while you cook the potatoes. The cooking time on an outdoor grill may vary from the broiler or grill pan so keep an eye on your food. I used filet mignon in this dish and the meat just melted in my mouth. Now this dish isn't quite Iron Chef worthy, But I think Iron Chef Morimoto would like this dish. This is a geat dinner to make on a weeknight or date night and your family and friends will like this meal, I promise you.