Sesame-Glazed Beef and Veggie Bowl

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. beef steak
• 1/4 cup diced onion
• 2 cups broccoli florets
• 1/2 cup sugar snap peas
• 1/4 cup reduced-sodium tamari sauce
• 1 tbsp.  sesame oil
• 1 tbsp. minced garlic
• 1/2 cup reduced-sodium beef broth
• 1 tsp. tapioca flour
• 1/4 cup chopped scallions
• 1 tbsp. sesame seeds

Makes 4 Servings

1. In a large skillet, heat the olive oil over medium-high heat. 
2. Pat the beef dry and season it with salt and pepper to taste. Add it to the hot pan and brown it for 3-4 minutes per side. 
3. Remove the beef and set aside, reserving the grease in the skillet. 
4. Reduce the heat to medium. Add the onion to the skillet and cook for 3-4 minutes, until translucent. Add the broccoli florets and cook for another 3-4 minutes, until brown. Add the sugar snap peas and cook for 1-2 minutes. 
5. Meanwhile, in a small mixing bowl whisk together the tamari sauce, toasted sesame oil, minced garlic, beef broth, and tapioca flour until dissolved. Add the sauce to the skillet, stirring to coat the vegetables. Bring the mixture to a boil and then reduce the heat to medium-low. 
6. Cut the steak into small pieces, about 1 inch square, and add it back to the pan, simmering for 5-7 minutes, until the beef is cooked to desired doneness. 
7. Divide vegetables and steak mixture into 4 individual bowls. Garnish with the scallions and sesame seeds and serve. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. If you are craving takeout, put down the phone and make this dish instead. This is a new take on takeout food, steak and vegetables. This dish is a flavorful take on the traditional Asian takeout. Tamari sauce is similar to soy sauce but it's gluten free and less sodium. The homemade sauce is tasty on the beef and the vegetables as well. If you don't have snow peas or sugar snap peas on hand, substitute bell peppers and the meal will be just as filling and flavorful. 

Soy and Ginger-Marinated Salmon

 Ingredients:

• 2 tbsp. unseasoned rice wine vinegar
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. packed brown sugar
• 1 tbsp. grated peeled fresh ginger
• 1 garlic clove, minced
• 2 tsp. Asian (dark) sesame oil
• 1 (1 lb.) skinless salmon fillet, cut crosswise into 8 strips
• 4 cups lightly packed baby arugula
• 2 tbsp. chopped fresh chives
• 1 tbsp. black sesame seeds

Makes 4 Servings (1 cup salad & 2 salmon strips per serving)

1. To make the marinade, combine the vinegar, soy sauce, brown sugar, ginger, garlic and 1 teaspoon of the sesame oil in a large bowl. Transfer 2 tablespoons of the mixture to a medium bowl and add the salmon, turning to coat; let marinate about 5 minutes. 
2. Heat the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the salmon and cook until just opaque in the center, about 2 minutes on each side. 
3. Add the arugula to the remaining vinegar mixture and toss to coat. Divide the arugula evenly among 4 plates. Top each serving with 2 salmon strips  and sprinkle with 1/2 tablespoon of the chives and 3/4 teaspoon of the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook.  Salmon grilled or sauteed is quite delicious when it's done right. The combination of soy, ginger and garlic is quite tasty and will leave you satisfied. You can enjoy this salmon with any leafy green of your choice and the meal will still be delicious. 

Sticky Sesame Chicken

Ingredients:

For the chicken:

• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 2 tsp. tapioca flour
• 2 tbsp. sesame seeds
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

For the Marinade:

• 1/4 cup coconut aminos
• 1 tsp. granular brown sugar substitute
• 1 tbsp. fresh minced garlic
• 1 tbsp. freshly minced ginger
• 2 tsp. sesame oil
• 3 tbsp. rice wine vinegar

Makes 4 Servings

1. Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. 
2. In a large mixing bowl, whisk together the coconut aminos, sugar substitute, garlic, ginger, sesame oil, rice wine vinegar, and sat and pepper to taste. Add the chicken and toss to coat. Cover and transfer to the refrigerator for 30 minutes to marinate. 
3. Heat the olive oil over medium-high heat in a large sauté pan.
4. Remove the chicken from the marinade, allowing the excess to drip away. Reserve the marinade. place the chicken in the hot pan and cook for 3-4 minutes per side. 
5. Add the tapioca flour to the marinade and whisk to combine. Add the marinade to the pan with the chicken and cook for 4-5 minutes, until the sauce thickens. 
6. Evenly divide among 4 bowls and serve the chicken garnished with sesame seeds, cilantro and lime wedges. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. If you're thinking about ordering takeout, put down the phone and make this dish instead. There is nothing like succulent, juicy chicken cooked with ginger, garlic and lime for a different taste. Coconut aminos is a soy sauce substitute that is made from fermented coconut palm sap so it is soy, wheat and gluten free. You can substitute tamari or soy sauce for the coconut aminos and the dish will still be delicious. You can store this chicken dish in an airtight container for up to 4 days and it will still be good. 

Korean-Style Sweet-and-Spicy Chicken Rolls

Ingredients:

• 2 large egg whites
• 2 tsp. Chinese-style hot mustard
• 3/4 cup whole wheat panko bread crumbs
• 2 tbsp. sesame seeds
• 1/4 cup cilantro leaves, finely chopped
• 1 1 /2 lbs. chicken tenders
• 1/4 cup sake
• 3 tbsp. reduced-sodium soy sauce
• 2 tsp. honey
• 1 garlic clove, minced
• 1/2 tsp. hot chili oil
• 8 large green leaf lettuce leaves

Makes 4 Servings (2 rolls per serving)

1. Preheat the oven to 425 F. Spray large rimmed baking sheet with nonstick spray. 
2. Whisk together egg whites and mustard in a pie plate until frothy. Combine panko, sesame seeds and cilantro on a sheet of wax paper. Dip chicken tenders, one at a time, into egg white mixture; then into panko mixture, pressing to adhere. Place chicken in single layer on baking sheet; lightly spray with nonstick spray. Bake until golden and cooked through, 18-20 minutes.
3. Meanwhile, combine sake, soy sauce, honey, garlic and chili oil in a small bowl. Place lettuce leaves on work surface and top each one with one eighth of chicken. Sprinkle each portion with about 1 tablespoon sauce and roll up lettuce to enclose chicken. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Asian takeout is delicious when it's done right. If you love chicken tenders and Asian food, these treats are definitely for you. These chicken tenders are succulent, juicy and flavorful. Baked chicken tenders are better than fried chicken tenders. The sauce is spicy and flavorful and it goes great with these chicken tenders. 

Scallion-Ginger Meatballs

Ingredients:

• 1 lb. ground turkey breast
• 3 tbsp. teriyaki sauce
• 3 scallions, finely chopped
• 2 tsp. grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 tsp. canola oil
• 1/4 cup hoisin sauce
• 2 tbsp. dry sherry or water
• 1 lb. baby bok choy, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 2 tbsp. water
• 2 tsp. sesame seeds

Makes 4 Servings (3 meatballs, about 2/3 cup vegetables  and 1 1/2 tablespoons sauce per serving)

1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl. With damp hands, form the mixture into 12 meatballs.
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through, about 12 minutes. Transfer to a serving bowl; keep warm. 
3. Add the hoisin sauce, sherry or water and remaining 1 tablespoon teriyaki sauce to the skillet; cook, scraping up any brown bits from the bottom of the pan. Cook, stirring, until slightly thickened, about 1 minute. 
4. Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet. Cook, covered, until tender, about 5 minutes; drain. 
5. Add the meatballs and bok choy- mixture to the sauce, turning to coat the meatballs. Cook until heated through, about 1 minute longer. Serve sprinkled with the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about ordering takeout, PUT DOWN THE PHONE!! This meal is just as tasty and flavorful as what you would order on the phone or at the restaurant. Turkey meatballs are just as delicious as beef meatballs and they are healthier for you when they are done right. These meatballs are delicious with the vegetables with all the Asian flare. If you don't have bok choy on hand, substitute broccoli and the meal will be just as delicious. 

Mexican Turkey and Pepper Stew

Ingredients:

• 3 tbsp. sesame seeds
• 2 tsp. unsweetened cocoa powder
• 1/2 tsp. gluten-free chili powder
• 1/2 tsp. dried oregano
• 3 tsp. extra-virgin olive oil
• 1 lb. turkey cutlets or steaks, cut across the grain into thin strips
• 1 large sweet onion, chopped
• 4 garlic cloves, minced
• 2 medium yellow bell peppers, cut into thin strips 2 inches long
• 1/2 tsp. coarse kosher salt
• 1 can (15 oz.) no-salt-added crushed tomatoes
• 1 cup gluten-free low-sodium chicken broth
• chopped fresh cilantro or flat-leaf parsley, for garnish

Makes 4 Servings (1 3/4 cup per serving)

1. In a spice grinder or coffee grinder, combine the sesame seeds, cocoa powder, chili powder, and oregano. Grind to a fine powder.
2. In a large saucepan or Dutch oven, heat 2 teaspoons of the oil over medium-high heat. Add the turkey strips and cook, stirring, until opaque all over (but still pink in the center), about 2 minutes. Transfer to a plate. 
3. Add the onion, garlic, 1 tablespoon water, and the remaining 1 teaspoon oil to the pan. Scrape up any browned bits from the bottom of the pan and cook, stirring, until the onion begins to soften, about 3 minutes. Add the bell peppers, sprinkle with the salt, and cook until begin to soften, about 3 minutes.
4. Sprinkle the vegetables with the sesame seed mixture and stir to combine. Add the tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, to develop flavors and thicken the stew.
5. Return the turkey (and any juices) to the pan and cook for 1 minute to heat through. Divide the stew among 4 bowl and serve sprinkled with cilantro or parsley, if desired.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This stew is a quick and easy dish to enjoy on your gluten-free or healthy lifestyle. Don't worry if it looks messy. This stew is flavorful, delicious and filling. The sesame seeds and unsweetened cocoa powder add richness to the stew. If you want to add more heat to this stew, add a minced jalapeno or serrano pepper to the stew when you cook the bell peppers. If you want to add a finishing touch to this stew, add a tablespoon of sour cream and/or a tablespoon a shredded cheddar cheese for a filling and flavorful Mexican stew. 

Spicy Chicken-Asparagus Stir-Fry

Ingredients:

• 3 tsp. canola oil
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1/4 tsp. salt
• 1 tbsp. grated, peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 lb. asparagus, trimmed and cut into 2-inch lengths
• 1 1/2 cups matchstick-cut carrots
• 1 small red bell pepper, cut into strips
• 1 small yellow bell peppers, cut into strips
• 2 tbsp. water
• 3 tbsp. black bean sauce
• 1 tbsp. reduced-sodium soy sauce
• 1 1/2 tsp. hot chili oil
• 2 tsp. toasted sesame seeds

Makes 4 Servings (1 2/3 cups per serving

1. Heat wok or large deep skillet over medium-high heat until drop of water sizzles in it. Add 1 1/2 teaspoons of canola oil and swirl to coat pan. Sprinkle chicken with salt; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes.
2. Add remaining 1 1/2 teaspoons canola oil to wok and swirl to coat pan. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water; cook, covered, until vegetables are crisp-tender, 4-5 minutes.
3. Return chicken to wok along with black bean sauce, soy sauce, and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're ever craving Asian takeout food, leave the phone alone and cook this dish instead. It's flavorful, colorful and good for you with all the protein and vegetables in it. If you don't have a wok on hand, use your grill instead. You can grill the chicken and vegetables and dish will taste just as good as takeout. If you want to make you dish more filling and Asian authentic, serve a half cup of cooked brown rice per serving and it will increase the Smart Points value by 3.



Sesame Lo Mein with Chicken & Vegetables

Ingredients:

• 6 oz. lo mein noodles
• 1 tsp. Asian (dark) sesame oil
• 1/4 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. Chinese rice wine or dry sherry
• 3/4 lb. boneless, skinless chicken breast, cut into 3/4-inch pieces
• 2 tsp. canola oil
• 1/4 lb. shiitake mushrooms, stems discarded, caps thinly sliced
• 2 garlic cloves, minced
• 4 cups shredded Napa cabbage
• 1/4 lb. snow peas
• 4 scallions, chopped
• 1 tsp. toasted sesame seeds

Makes 4 Serving (1 cup)

1. Cook noodles according to package directions, omitting salt. Drain in colander under cold water. Drain again. Transfer to medium bowl and toss with sesame oil. Combine broth, 2 tablespoons soy sauce, and 2 tablespoons rice wine in cup.
2. Combine chicken pieces with remaining 1 tablespoon soy sauce in another bowl and toss. Heat 1 teaspoon canola oil in wok or large skillet over medium-high heat until very hot. Add chicken and cook, stirring occasionally, until browned, 3-4 minutes; transfer to plate.
3. Return skillet to heat and add remaining 1 teaspoon canola oil. Add mushrooms and stir-fry until softened, 2-3 minutes. Add garlic and stir-fry 30 seconds. Add cabbage, snow peas, and remaining 1 tablespoon rice wine; stir-fry until cabbage has wilted and snow peas are bright green, 2-3 minutes. Stir in noodles, chicken, and soy sauce mixture and cook, tossing, until heated thoroughly through, about 2 minutes. Remove from heat and sprinkle with scallions and sesame seeds.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not crave Chinese food once in a while? I do enjoy Chinese food but not the takeout version because it has so much stuff in it I can't pronounce it. Plus there is too mush salt  and MSG in Chinese takeout food. This version of a classic Chinese dish can be made in 30 minutes or less it's tastier and good for you. Plus it's easier on your wallet and the environment without all the boxes you have to throw out. If you don't have snow peas on hand, substitute broccoli and it will taste just as good. This dish was succulent and juicy. You don't need to add salt to this dish because there is some saltiness in the soy sauce. You can also use steak, pork or shrimp in place of the chicken and it will still be delicious.

Asian Cabbage Slaw

Ingredients:

• 6 cups Napa cabbage, sliced 1/4-inch thick
• 1 cup red bell peppers, julienned
• 2 tbsp. cilantro, chopped
• 1 tbsp. ginger, chopped
• 1/4 cup scallion, chopped
• 1 cup Asian pear or green apple, peeled, cored & julienned
• 1 tsp chile paste, sambal oelek, or Korean chile paste
• 1/2 cup Soy Sesame Vinaigrette
• 1 tbsp. sesame seeds, toasted
• 1/4 cup almonds, toasted & slivered
• salt
• freshly ground black pepper

Makes 6 cups, serves 12

1. Combine all ingredients except almonds in a large bowl.
2. Garnish with toasted, slivered almonds.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This vegetarian side dish puts a new spin on the typical slaw. Thus cabbage slaw has a lot of bright colors and has a nice, crunchy texture to it. You can use green cabbage or Napa Cabbage in this recipe. There's a lot of crunch and flavor in this dish and it goes perfect with any Asian protein to make your meal filling and satisfying. PLus, you won't find this side dish on any Asian takeout menu. 







Sesame-Crusted Tuna Steaks

Ingredients:

• 3 tbsp. apple cider vinegar
• 2 tbsp. honey
• 1 tbsp. Asian (dark) sesame oil
• 2 tbsp. chopped red bell pepper
• 1 tbsp. freshly chopped chives
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (6 oz.) tuna steaks, 1/2-inch thick
• 2 tbsp. sesame seeds

Makes 4 Servings (1 tuna steak & about 2 tbsp. topping)

1. To prepare the topping, combine the vinegar, honey, sesame oil, bell pepper, chives, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in a serving dish; set aside.
2. Sprinkle the tuna steaks with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread the sesame seeds on a plate; coat the tuna with the seeds, pressing lightly so the adhere.
3. Spray a large skillet with nonstick spray and set over medium-high heat. Add the tuna and cook 3-4 minutes on each side for medium-rare or until desired doneness. Serve with the bell pepper topping.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who says you can't have an elegant meal in 30 minutes or less? This meal is quick, easy and delicious and can be enjoyed any day of the week. This meal is tastier than takeout and it tastes just as good as what you would get at a restaurant. This meal is bursting with flavor and will quickly fill you up.

Flank Steak Stir-Fry with Ginger & Scallions

Ingredients:

• 3/4 cup quick-cooking brown rice
• 3/4-lb. flank steak, trimmed and thinly sliced
• 1 tsp. cornstarch
• 4 tsp. reduced-sodium soy sauce
• 3 tbsp. hoisin sauce
• 1 tbsp. peanut oil
• 1 tbsp. finely grated peeled fresh ginger
• 1/2 large red bell pepper, cut into thin strips
• 1/2 large green bell pepper, cut into thin strips
• 5 scallions, cut into 1-inch pieces
• 1 tsp. toasted sesame seeds

Makes 4 Servings (3/4 cup beef mixture & 1/4 cup rice  mixture per serving)

1. Cook rice according to package directions, omitting salt and fat.
2. Combine steak, cornstarch, and 2 teaspoons soy sauce in a medium bowl and toss to coat. Combine remaining 2 teaspoons soy sauce with hoisin in small bowl.
3. Heat oil in wok or large skillet over medium-high heat until very hot. Add beef and cook, stirring occasionally, just until lightly browned, about 45 seconds. Add ginger and cook 30 seconds. Stir in bell peppers and cook, stirring often, until crisp-tender, about 2 minutes. Add hoisin mixture, stirring, 30 seconds. Remove from heat; stir in scallions and sprinkle with sesame seeds. Divide beef mixture and rice among 4 plates.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call gourmet Chinese food. I've said it once and I'll say it over  and over again: if you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE!! You can make this elegant meal in 20 minutes or less and it will taste just as good as takeout. You can use any cut of beef (porterhouse, sirloin, skirt, etc.) and this meal will be delicious. I highly recommend seasoning the beef with freshly ground pepper as and minced garlic to enhance the flavor. You don't need salt because the soy sauce is already salty. Any kind of vegetable such as broccoli, snap peas, or shitake mushrooms will work just as well too.

Grouper with Bok Choy & Soy-Ginger Vinaigrette

Ingredients:

• 12 heads baby bok choy (about 2 lbs.)
• salt
• 1 tbsp. finely diced ginger
• 2 tbsp. finely diced shallots
• 1 tbsp. oyster sauce
• 2 tbsp. sherry vinegar
• 4 tbsp. canola oil
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tsp. fresh lime juice
• small pinch red pepper flakes
• 1/4 cup water
• fine sea salt
• freshly ground white pepper
• 2 tbsp. canola oil
• 4 grouper fillets (7 oz. each)
• 1 tbsp. toasted sesame seeds

Makes 4 Servings

1. Bring a large pot of water to a boil. Trim off the root ends of the bok choy, separate the leaves, and wash them well. Salt the water and add the bok choy. Blanch until just tender, about 1 1 /2 minutes. Immediately plunge the bok choy into a bowl office water until cool. Drain and set aside.
2. Put the ginger and shallots in a mixing bowl and whisk in the oyster sauce  and vinegar. Whisk in 4 tablespoons of the canola oil, soy sauce, lime juice,  and red pepper. Set aside.
3. Bring the 1/4 cup of water to a boil in a large saucepan over high heat. Whisk in the butter and lower the heat to medium-high. season the bok choy with salt and pepper, add it to the pan, and cook until heated through, about 2 minutes.
4.  Meanwhile, divide the 2 tablespoons of canola oil between two 10-inch skillets. Place over high heat until the oil is just smoking. Season both sides of the grouper  with salt and pepper. Place 2 grouper fillets  in  each skillet  and sauté until the fish is browned on the bottom, about 3 minutes. Turn and sauté about 3 minutes more, until the fish flakes easily with a fork.
5. Lift the bok choy out of the pan with a slotted spoon and arrange it in the center of four dinner plates.  Top with the grouper. Whisk the sauce lightly and spoon it around the bok choy. Sprinkle the sesame seeds over the sauce and serve immediately.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This recipe was created by chef Eric Ripert of Le Bernardin in New York City. Le Bernardin is reportedly the best seafood restaurant in New York City. I have never been there but I hope to eat there someday. This dish from Chef Rippert's menu is  elegantly delicious and will fill you up. I did, however, make some adjustments: I used spinach instead of bok choy and used Wahoo in place of the Grouper and the dish was still delicious. This meal looks complicated but it's not too challenging to make once you do it step by step. 

Savoy Slaw with Sesame Dressing

Ingredients:

• 1 tbsp sesame seeds
• 1 (1 1/2-pound) Savoy Cabbage, shredded (4 cups)
• 1 medium red bell pepper
• 1 tbsp toasted sesame oil
• 2 tsp red wine vinegar
• 1/4 tsp salt
• 1/8 freshly ground black pepper

Makes 4 (3/4-cup) Servings

1. In a small skillet, toast sesame seeds over medium-low heat, shaking the pan occasionally, until seeds are golden, about 5 minutes. Remove from the heat.
2. In a large bowl, combine cabbage, bell pepper, sesame oil, vinegar, salt and black pepper. Add sesame seeds and toss. Serve at room temperature.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish makes a great summer side dish when you're cooking an Asian protien as the star. This dish is crunchy and refreshing and has a nice, clean bite to it. Another great thing about cabbage is that it's filled with Vitamin C and fiber so it will wuickly fill you up. 

Asian Slaw over Sliced Pineapple

Ingredients:

• 1 medium pineapple, golden variety, peeled and cored
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1 cup uncooked jicama, peeled and cut into matchsticks (about 1/4 medium jicama)
• 3/4 cup fresh cilantro, coarsely chopped
• 1/2 cup scallions, sliced
• 3 tbsp rice wine vinegar
• 2 tsp canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepepr
• 2 tbsp toasted sesame seeds
• 1 tbsp fresh lime juice

Makes 6 Servings

1. Cut six 1/2-inch-thick slices from pineapple; set aside.
2. Dice remaining pineapple (you should have about 1 cup); place in a large bowl. Add cabbage, carrots, jicama, cilantro, scallions, vinegar, oil, salt and pepper; toss to mix and coat. Let stand a few minutes for flavors to blend.
3. Arrange pineapple slices on a serving platter or 6 serving plates; top with slaw and sprinkle with sesame seeds (and lime juice, if desired). Yields 1 pineapple slice, about 1 cup slaw and 1 teaspoon sesame seeds per serving.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. I have really become to love slaws and salads and I was craving Asian food  and pineapple today and this slaw totally hit the spot.This slaw was cool, refershing and hit the spot. It may look like a hot mess but it tastes delicious. Jicama is a sweet root vegetable that can be eaten raw and commonly found in salads. Jicama has the texture of a potato and sort of tastes like an apple. I also recommend grilling the 6 thick slices of pineapple because grilled pineapple is so heavenly delicious. I totally recommend servings this dish to family and friends because it's packed with flavor and it's fresh. If your guests include Iron Chef Morimoto and Super Chef Ming Tsai, they will be very proud of you that you made this dish, I promise.



Chocolate-Dipped Strawberries

Ingredients:

• 1/3 cup walnut pieces, finely chopped
• 2 tbsp sesame seeds
• 3 oz bittersweet chocolate
• 2 tbsp fat-free half-and-half
• 20 large strawberries with stems (about 2 pints), rinsed and dried

Makes 10 (2-piece) Servings

1. Heat oven to 275 F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 10 minutes.
2. While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan bakc and forth, until seeds are golden, about 5 minutes. Allow nuts and seed to cool, then mix together in a shallow bowl.
3. Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.
4. Lin a baking pan with wax paper.
5. Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes, and serve.

WW POINTS VALUE: 2 pts.

Note: Ths recipe appears in the South Beach Diet Parties and Holidays Cookbook. Once again, I was hungry in this MASSIVE heat wave and I was looking for something to eat andthis was perfect.  mad his recipe at night so I would have something ready to eat and not have to cook in the heat wave. If you don't want to bake the walnuts, youcan toast them along wiht the sesame seeds and they will be just  as crunchy. You can also substitute skim milk for the half-and-half and it will work just as well. Even though bittersweet chocolate is better for you, I highly recommend semisweet chocolate for this recipe.

Sesame-Ginger Asparagus

Ingredients:

• 1 1/2 lbs thin asparagus, trimmed and cut on the bias into 2" pieces
• 1 tbsp canola oil
• 1 tbsp chopped fresh ginger or ground ginger
• 1 tbsp light soy sauce
• 1/4 tsp crushed red pepper flakes
• 1 tsp sesame oil
• 1 tsp sesame seeds

Makes 4 Servings

1. Bring 1/4" water to a boil in a large nonstick skillet over high heat. Add the asparagus and return to a boil. Reduce heat to low, cover and simmer for 5 minutes, or until crisp-tender. Drain and cool briefly under cold running water. wipe skillet dry with a paper towel.
2. Heat the canola oil in the same skillet over high heat. Add the asparagus, ginger, soy sauce and red pepper flakes and cook for 2 minutes, or until heated through. Remove from the heat and stir in he sesame oil and sesame seeds.

WW POINTS VALUE: 1 pt.

 Note: This recipe appears in the South Beach Diet Cookbook. I needed a healthy and flavorful side dish with an Asian theme and this looked perfect. Asparagus is a great side dish and can be used in any ethnic meal. The red pepper flakes give the asparagus a nice kick of heat. I would highly recommend serving this side dish with an Asian meal. Iron Chef Morimoto will be very happy.

Broccoli with Orange-Sesame Sauce

Ingredients:

• 3/4 cup(s) orange juice
• 1 Tbsp honey
• 1 1/2 tsp ginger root, grated and peeled
• 2 tsp cornstarch, dissolved in 4 tsp water
• 2 tsp fresh lemon juice
• 1 tsp sesame oil
• 2 tsp sesame seeds, toasted
• 1 pound(s) broccoli, florets, steamed

Makes 4 Servings

1. In a small nonstick saucepan, combine orange juice, honey and gingerroot; bring to a boil. Add the dissolved cornstarch and return to a boil, stirring; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice and sesame oil.
2. Place broccoli in a serving bowl. Top with the sauce and sprinkle with the sesame seeds.

 WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. This is a wonderful and easy side dish that can be served with chicken, beef, pork and even fish. The sauce will perk up the broccoli and anything else. I do highly recommend putting this dish on top of rice for an authentic Asian taste. I guarantee you will never order Chinese take-out again after cooking this dish.

Swordfish with Asian Flavors

Ingredients:

• 3 tbsp reduced-sodium soy sauce
• 3 tbsp unseasoned rice vinegar
• 2 tbsp packed brown sugar
• 1 tsp Asian (dark) sesame oil
• 2 tsp cornstarch
• 1/4 tsp hot pepper sauce
• 4 (6 oz.) swordfish steaks, about 3/4 inch thick
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 2 tsp canola oil
• 1 tbsp sesame seeds

Makes 4 Servings

1. Stir together the soy sauce, vinegar, brown sugar, sesame oil, cornstarch and pepper sauce in a small bowl until smooth; set aside.
2. Sprinkle the swordfish with the salt and pepper.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the swordfish and cook until opaque throughout, about 4 minutes on each side; transfer to a platter. Stir the cornstarch mixture and add to the skillet. Cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute. Spoon over the swordfish and sprinkle with the sesame seeds.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the WW in 20 Minutes Cookbook.  This recipe looked so delicious and I've always wanted to try it. This meal was so delicous. This Asian flavored sauce can be used over fish, chicken, beef, pork and vegetables. You can make the sauce in advance and use it  anytime. Asian flavors can be very filling and you won't be hungry later on.