Orange-Ginger Green Beans

Ingredients:

• 1 lb green beans
• 1 tbsp trans-free margarine
• 1/2 cup chopped shallots
• 1 tbsp finely chopped fresh ginger
• 1/2 tsp grated orange peel (zest)

Makes 8 Servings

1. Bring a medium saucepan of water to a boil over medium-high heat. Add the beans, cover and simmer for 5 minutes, or until tender. Drain and remove to a bowl.
2. Melt the margarine in the same pan over low heat. Add the shallots and ginger and saute for 5 minutes, or until shallots are tender.  Add the beans and orange peel and toss to combine.

WW POINTS VALUE 0 PTS.

Note: This recipe appears in the South Beach Diet Cookbook. I needed a side dish for my fried chicken and this looked good and it was. Orange and ginger give ordinary green beans a snappy oriental flavor for any dish.

Oven Fried Chicken with Almonds

Ingredients:

• 1 cup whole wheat bread crumbs
• 1/4 cup grated Parmesean cheese
• 1/4 cup finely chopped almonds
• 2 tbsp finely chopped parsley
• 1 garlic clove, crushed
• 1 tsp salt
• 1/4 tsp dried thyme
• Pinch of ground pepper
• 1/4 cup extra virgin olive oil
• 2 lbs. boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 12 pieces
• Sprig italian Parsely, for garnish

Makes 6 Servings

1. Preheat the oven to 400 F. In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme and pepper. Mix thoroughly.
2. Place the oil in a shallow dish. Dip the chiken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.
3. Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170 F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with parsley.

WW POINTS VALUE: 9

Note: This recipe appears in the South Beach Diet Cookbook. This recipe looked so good and I always wanted to try it. I made this dish tonight with a side of Orange-Ginger Green Beans and it was one of the best chicken dishes I ever ate. I didn't have any almonds to cook with for that extra crunch so I substituted 1/4 cup grated orange zest and it was just as delicious. You don't have to fry chicken to get that fried taste and you'll never eat @ KFC or Boston Market for fried chicken after eating this dish, I guarantee.

 

Brownies

Ingredients:

• 3/4 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/8 tsp ground cinnamon
• 1/8 tsp salt (optional)
• 2 large eggs
• 1 egg white
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 2 oz. semisweet chocolate, finely chopped
• 4 tbsp unsalted butter

Makes 16 servings

1. Prehgeat the oven to 350 F. Spray an 8-inch square baking pan with nonstick spray.
2. In a large bowl, combine the flour, cocoa, baking powder, cinnamon and salt; mix well. In a medium bowl, combine the eggs, egg white, sugar and vanilla; beat well to dissolve the sugar.
3. In  the top of a double broiler (or in a small pot) over medium heat, combine the chocolate and butter. Melt, stirring frequently, about 3 minutes. Cool 1 minute, then stir into the egg mixture; beat well to combine. Stir the chocolate mixture into the flour mixture until just combined. Scoop the batter into the prepared pan.
4. Bake until a toothpick inserted into the center comes out almost clean, 20-22 minutes. Cool on a wire rack before cutting into 16 brownies.

WW Points per Serving: 3 (1 Brownie per serving)

Note: Thie recipe appears in the WW New Complete Cookbook. I was on a roll earlier cooking lasagna and stuffed shells for dinner and this recipe looked so delicious . (Emril Lagasse and Mario Batali would be so proud of me!) I used real vanilla I got in Mexico instead of vanilla extract and the real vanilla taste just as delish as vanlla extract. Plus I used the Semisweet chocolate and unsweeted chocolate I got in Mexico as well. I highly recommend getting vanilla and chocolate products while you're in Mexico because they're just as good as the cheap immitation products here in the USA. These brownies are so good they put Duncan Hines and Betty Crocker to shame.

Teriyaki Marinade

Ingredients:

• 1/4 cup reduced-sodium soy sauce
• 1 tbsp honey
• 3 tbsp orange juice
• 1 tbsp packed dark brown sugar
• 1 tsp dark (Asian) sesame oil
• 1 garlic cloved minced
• 1 tbsp minced peeled fresh ginger

Makes 6 Servings

In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.

WW Points Per Serving: 1 (1 1/2 tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. My mom and I were having pork chops last night for dinner and I wanted to try something new. Anyone can be ready for this Japanese-style cuisine at a moments's notice with this simple and delicious marinade. The marinade can be used for pork, chicken, beef or fish and can be doubled as a tempting dipping sauce. Iron Chef Morimoto would be very proud if you made this sauce, trust me!

Baked Apples with Caramel Sauce

Ingredients:

 Apples:

• 24 dried apricot halves, chopped
• 4 tsp packed dark brown sugar
• 1 tsp vanilla extract
• 4 small Granny Smith Apples, cored

Caramel Sauce:

• 1/2 cup evaporated fat-free milk
• 4 tsp packed dark brown sugar
• 1 tsp cornstarch
• Pinch of salt
• 1/2 tsp vanilla extract 

Makes 4 Servings

1.  Preheat the oven to 350 F. In a small bowl, combine the apricots, brown sugar and vanilla. Pack into the aplle cavaties, then wrap each apple in tin foil. Bake until soft, 40-45 minutes.
2.  Meanwhile, to prepare the caramel sauce, in a small saucepan over medium heat, combine 1/4 cup of the milk, the brown sugar, cornstarch and salt, stirring until smooth, then stirring in the remaining milk; bring to a boil, stirring constantly. Reduce the heat and cook 1 miute longer. Remove from the heat and stir in the vanilla. Serve the apples, drizzled with the caramel sauce.

WW POINTS VALUE: 3 per serving (1 baked apple with 2 tbsp sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. I made this recipe last week and it was so delicious. You can substitute walnuts, raisins, or any dried fruit of your choice for the dried apricot halves and the apples will be just as good. If you have any leftover caramel sauce, you can use it over ice cream or pancakes if you'd like.

 

 

Classic Chicken Salad

Ingredients:

• 
  
  3/4 lb. cooked chicken breast, cut into bite-sized pieces
• 
  
  1/2 cups celery, finely diced
• 
  
  1/3 cup dill pickles, or sweet gherkins, finely diced
• 
  
  1/4 cup  reduced-calorie mayonnaise
• 
  
  2 tbsp reduced-fat sour cream
• 
  
  2 tbsp fresh parsley, chives and/ or tarragon chopped
• 
  
  1 tsp Dijon mustard
• 
  
  1 tsp fesh lemon juice
• 
  
  1/2 tsp salt
• 
  
  1/4 tsp freshly ground black pepper

Makes 6 Servings

Place all ingredients in a large bowl; mix until well blended. Yeilds about 2/3 cup per serving.

WW Points Value: 3 per serving

Note: This recipe appears courtesey of http://www.weightwatchers.com/. The sandwich is lightened up with reduced-calorie mayonnaise and sour cream. The original recipe calls for 2 tbsp of parsley but I added 2 tbsp with a combo of parsley, chives and tarragon for more flavor. Ina Garten will be so proud of me!

Grilled Sirloin Teriyaki

Ingredients:

• 1/3 cup reduced-sodium soy sauce
• 3 tbsp packed dark brown sugar
• 2 tbsp rice wine vinegar
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1/4 tsp crushed red pepper
• 1 lb boneless sirloin steak, about 1/2 inch thick, trimmed of all visible fat

Make 4 servings (3 slices per serving)

1. Prepare the grill for direct heat cooking or heat a grill pan.
2. To make the marinade, in a small saucepan over medium-high heat, combine the soy sauce, brown sugar, vinegar, ginger, garlic and red pepper. Bring to a boil and cook 5 minutes. Remove from the heat and cool completely, about 15 minutes. Transfer the teriyaki sauce to a large bowl and add the steak, turning to coat; marinate 30 minutes.
3. Grill the steak directly over the heat or on the grill pan, 3-4 minutes per side for medium-rare. Remove from the heat, lightly tent with foil, and let stand 5 minutes. Cut into  12 slices and serve.

WW Points Value: 4 per serving

 

Note: This recipe appears in the WW New Complete Cookbook and it has a new twist on sirloin that is quite delicious. It's an Asian-style beef that could pair nicely with rice and a cucumber salad. The marinade also works well with fish and shellfish, chicken and pork. Eat your heart out, Iron Chef Morimoto!