Spicy Pork Stir-Fry

Ingredients:

• 1 tbsp vegetable oil
• 1 lb pork tenderloin, cut into thin slices
• 1 red bell pepper, seeded and cut into 1/2-inch strips
• 8 scallions, cut into 2-inch lengths
• 1 (20 oz) can pineapple chunks, drained
• 1 tomato, cut into 8 wedges
• 1 jalapeno pepper, seeded, divined and finely chopped
• 2 tsp  grated peeled fresh ginger
• 2 garlic cloves, minced
• 4 tsp soy sauce
• 1 tsp Asian (dark) sesame oil
• 1/4 cup chopped fresh clinatro

Makes 4 Servings

1. Heat a large nonstick wok or skillet over high heat. Add the vegetable oil and pork; stir-fry until the pork is no longer pink, 1-2 minutes. With a slotted spoon, transfer to a plate.
2. Add the bell pepper; stir-fry 2-3 minutes. Add the scallions; stir-fry for 30 seconds, then add pineapple and stir-fry 30 seconds longer. Add the tomato, jalapeno pepper, ginger, garlic, soy sauce and sesame oil. Return the pork to the wok and stir-fry 1-2 minutes longer. Serve, sprinkled with the cilantro.

WW POINTS VALUE PER SERVING: 6

Note: This recipe appears in the WW New Complete Cookbook. I was craving pork and Chinese and this was the perfect dish for my cravings. Chinese food is really simple and easy to make. Once you learn how to make Chinese food, you'll never call take-out again. About the jalapenos: Use care when cleaning and preparing the jalapeno peppers-they contain an ingredient called capsaicin that can irritate the skin. Always wear gloves when handling jalapenos and always throughly wash all utensils (including your cutting board) with soap and hot water after use. Other than that, eat your heart our Iron Chef Morimoto!

Chocolate Sauce

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 1/4 cup water
• 1/2 cup evaporated milk
• 1/3 cup sugar
• 4 tsp light corn syrup
• 3/4 tsp vanilla extract

Makes 4 Servings

Put the cocoa powder in a medium heavy-bottomed saucepan; slowly pour in the water, whisking until dissolved. Whisk in the evaporated milk, sugar, corn syrup and vanilla. Set the saucepan over medium-high heat; bring just to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 6-8 minutes. If you want a thicker sauce, refrigerate 1-2 hours. Serve warm or at room temperature.

WW PONTS VALUE PER SERVING: 2 (2 TBSP PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook.  This treat is so delicious over anything from pudding to fruit to ice cream. It's also a clever and cheap alternative to Hershey's Chocolate Syrup if you're ever craving something sweet.

Tropical Fruit Smoothie

Ingredients:

• 1 cup strawberry sorbet (see sorbet recipe), softened
• 1/2 cup canned crushed pineapple in juice, drained
• 1/2 cup orange juice
• 1 small banana, sliced
• 1/2 tsp vanilla extract

Makes 2 Servings

Combine all the ingredients in a blender and puree. Pour into 2 glasses.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was on a roll with the strawberry sorbet and I've always wanted to try this recipe. This recipe was so delicious. I highly recommend this treat on a hot summer day if you don't want to cook.

Strawberry Sorbet

Ingredients:

• 4 cups strawberries finely chopped
• 1/4 cup sugar
• 2 tbsp lime juice
• 1 tbsp orange juice (optional)

Makes 4 Servings

1. In a blender or a food processor, combine the strawberries, sugar, lime juice and orange juice; puree. Transfer the mixture to a 2-quart freezer-safe container with a tight-fitting lid; freeze, covered, until mixture resembles set geletin, 4-6 hours.
2. In two batches, puree the strawberry mixture in the blender or food processor; return to the container. Freeze, covered, overnight. Let the sorbet stand at room temperature 5 minutes before serving.

WW POINTS VALUE PER SERVING: 2PTS

Note: This recipe appears in the WW New Complete Cookbook. I was so proud of myself for making Double Chocolate Sorbet I wanted to try another sorbet. The original recipe calls for 4 cups of seeded watermelon chunks and 1/4 cup superfine sugar. You can use any fruit for this recipe. Superfine sugar dissolves quickly, an essential quality when making this refreshing sorbet. If it's unavailable, you can process granular sugar in the blender for about 30 seconds, until it has a superfine texture.

Peanut Butter Cookies

Ingredients:

• 1 cup + 2 tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp salt (optional)
• 2 1/2 tbsp unsalted butter, softened
• 1/4 cup natural chunky peanut butter
• 1/4 cup + 2 tbsp packed dark brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup peanut butter chips

Makes 12 Servings

1. Preheat the oven to 350 F; spray 2 baking sheets with nonstick spray (don't spray if sheets are nonstick).
2. In a medium bowl, combine the flour, baking soda and salt. In another medium bowl, with an electric mixer on high speed, cream the butter and peanut butter. Graduallt beat in the brown sugar; add the egg and vanilla, beating until fluffy. With the mixer on low speed, gradually beat in the flour mixture until blended. Stir in the peanut butter chips.
3. Drop the dough by generous tablespoons onto the baking sheets, forming 12 cookies on each sheet; with the back of a fork, lightly press each cookie to flatten in a checkerboard pattern. Bake until lightly browned on the bottom, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

WW POINTS PER SERVING: 4 (2 COOKIES PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook. I had so much peanut butter in my kitchen cabinet and I wanted a yummy dessert. This dessert looked so good I had to try it. I made this dessert earlier this evening and it was yummy. I substituted raisins for the peanut butter chips and the cookies were just as delicious. You can use chocolate chips, raisins and any kind of nut in place of peanut butter chips in this cookie recipe.

Double Chocolate Sorbet

Ingredients:

• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup honey
• 1/2 tsp instant espresso or coffee powder
• 1/2 oz. (1/2 square) unsweetened chocolate, chopped
• 2 cups water

Makes 4 Servings

1. In a medium saucepan, combine the sugar, honey, cocoa powder, espresso powder, chocolate and 1/2 cup of the water. Bring to a simmer and cook until the sugar is dissolved, 2-3 minutes. Remove from the heat and stir in the remaining 1 1/2 cups water.
2. Transfer to a 9 X 13-inch baking pan. Freeze until just frozen, 2-3 hours.
3. Transfer to a food processor; puree. Scrape into a quart-size container with a tight-fitting lid; freeze until firm. If the sorbet loses its velvety texture, reprocess right before serving.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW New Complete Cookbook. I had a craving for ice cream with all the beautiful weather we've been having. I don't have the ice cream machine that's used on Iron Chef America to make that tasty treat. All you need is a blender. This Chocolate sorbet was SSOOOOOO GOOD it will give Ben and Jerry a run for their $$$!! This is the perfect treat for a girl's night in.

Chicken with Lime Dressing: the ultimate Cinco De Mayo Treat

Ingredients:

Lime Dressing:

• 1/3 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped scallions
• 1 tbsp extra virgin olive oil
• 1 tsp sugar or sugar substitute
• 1/2 tsp salt

Chicken:

• 4 boneless, skinless chicken breast halves pounded to 1/2" thinkness
• 2 medium avocados, peeled and pitted
• 1 tbsp fresh lemon juice
• 2 tsp picante sauce
• 1 tsp + 1 tbsp extra virgin olive oil
• 1 medium red bell pepper, finely chopped or 1 cup chopped mixed peppers
• 1 garlic clove, minced
• 1/4 cup sliced almonds, toasted
• 2 tbsp whole wheat flour

Makes 4 servings

To make the dressing: In a large bowl, combine the lime juice, cilantro, scallions, olive oil, sugar and salt.

To make the chicken:

1. 
   
   In a large glass dish, combine the chicken with 3 tbsp of the lime dressing. Cover and refrigerate for 10 minutes.
2. In a medium bowl, mash the avocados with 2 tbsp of the lime dressing. Stir in the lemon juice and picante sauce. Reserve the remaining lime dressing.
3. Heat 1 tsp of the olive oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a large bowl and add the almonds.
4. Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear. Place the chicken on 4 serving plates and eqaully divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.

WW POINTS PER SERVING: 10 Pts.

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe last night because I was in the mood for Mexican and my mom and I always wanted to try this recipe. I am so glad I cooked this because it was so delicious. This dish made me feel like I was back in Cancun. I've now accquired a taste for avocados and they are so good with flavor. The lime dressing can be use on chicken, pork and fish. This dish has a real Tex-Mex flavor to the dish and will quickly become a favorite and turn your home into a hacienda for the evening. Hey Bobby Flay, I want to challenge you to a Throwdown!