Spinach Salad with Grapefruit, Fennel and Pomegranate Seeds

Ingredients:

• 1 small fennel bulb, stalks trimmed off and outer skin removed
• 2 medium pink grapefruits
• 1 tbsp. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 package (5 oz.) baby spinach leaves
• 1/2 cup pomegranate seeds

Makes 4 Servings

1. Cut and discard the core and the fennel bulb, then slice the bulb lengthwise into very thin strips; place in a serving bowl.
2. With a sharp paring knife, remove the peel and pith from the grapefruits. Working over a strainer set in a bowl, cut between the membranes to release the sections. Discard the membranes. Reserve 1 tablespoon of the grapefruit juice (squeeze the sections if you need more juice).
3. In a cup, combine the reserved 1 tablespoon juice, the vinegar and mustard. Slowly whisk in the oil. Season with salt and pepper.
4. Add the grapefruit sections, spinach and pomegranate seeds to the fennel. Drizzle with the dressing and toss to combine.

WW POINTS VALUE: 6 Pts.

 

Note: This recipe appears in the South Beach Diet Super quick Cookbook. This quick and easy salad is bursting with both color and bold flavors. This colorful salad can be enjoyed alone for lunch or dinner. I really loved how the pomegranates and grapefruit add zing to the spinach and fennel along with the dressing. Pomegranates and grapefruit also add a antioxidants such as Vitamin C. You can also use arugula or both spinach and arugula and your salad will still be delicious. If you really want to add a little more fruity flavor to your salad, I highly recommend using Blood Orange or Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA. for more information, visit www.TheImperialOlive.com.

 

Grilled Sirloin Steaks with Shallot-Mustard Sauce

Ingredients:

• 4 (4-5 oz.) boneless sirloin steaks
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1 tbsp. Dijon mustard
• 2 tbsp. fresh lemon juice
• 1 large shallot, finely chopped

Makes 4 Servings

1. Heat a grill pan over medium heat or heat a broiler with the rack 4 inches from the heat source. Season the steaks on both sides with the salt and pepper.
2. Brush the steaks with 1 teaspoon of the oil. Grill the steaks or broil on a broiler pan for 3-4 minutes per side for medium-rare.
3. Meanwhile, in a small bowl whisk together the remaining 3 teaspoons of the oil, mustard, lemon juice and shallot.
4. Divide steaks among 4 plates and drizzle evenly with the sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you're ever craving steak and you want it fast, this dish is for you. This dish is so delicious when you cook it right and the sauce is delicious too. You can use grainy Dijon mustard in this recipe and your dinner will still be delicious. Don't forget to have a side dish or two to really fill you up. 

Lyonnaise Potatoes

Ingredients:

• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 1/4 lbs. potatoes, peeled, sliced 1/4 inch thick and boiled
• 1/2 tsp. salt
• 1/4 tsp. marjoram
• 1/8 tsp. freshly ground black pepper
• 2 onions thinly sliced
• 2 garlic cloves, minced
• 1/4 cup chicken broth

Makes 4 Servings (1/4 of potatoes and onions)

1. In a large skillet, heat 1 tablespoon of the oil. Add the potatoes and sprinkle with the salt, marjoram, and pepper; cook, turning as they color, 10-15 minutes.
2. Meanwhile, in a large skillet, heat the remaining teaspoon of oil. Saute the onions until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the broth; cook until the onions are very tender and browned, 5-7 minutes longer. Add the onions to the potatoes; toss to combine.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This side dish is a classic French side dish that is usually made with a lot of butter, onions and other seasonings. This is a delicious side dish that goes great with steak, chicken, turkey, duck and fish. If you don't have chicken broth on hand, use white wine and the dish will still taste just as good.

Grilled Chicken with Blood Orange Salad

Ingredients:

• 1/2 cup blood orange or regular orange juice
• 2 tbsp. lemon juice
• 2 tsp. chopped fresh thyme
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-pound) chicken breasts
• 1 cucumber, peeled, halved and sliced
• 1 blood orange or regular orange peeled and sectioned
• 1 orange bell pepper, cut into strips
• 1/4 cup pitted kalamata olives

Makes 4 Servings (1 chicken and 2/3 cup salad)

1. Whisk together orange juice, lemon juice, thyme, garlic, oil, salt and pepper in a small bowl. Pour half of the mixture into a medium bowl and add the chicken, turning to coat.
2. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill pan and cook until cooked through, about 3 minutes on each side.
3. Meanwhile, put the cucumber, orange, bell pepper and olives in a serving bowl; drizzle with the remaining orange juice mixture and toss to coat evenly. Serve with the chicken.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a colorful salad that is bursting with color and flavor and will quickly fill you up. Who knew that the flavors of blood oranges, lemon, mixed so well with chicken and vegetables?  You can cook the bell peppers if you don't want to eat your peppers raw. This quick and easy salad can be enjoyed any day of the week and will leave you satisfied. 

Fluffy Berry-Studded Pancakes

Ingredients:

• 8 oz. low-fat cottage cheese
• 1/4 cup whole wheat flour
• 2 tbsp. granular sugar substitute
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 large egg
• 2 tbsp. + 2 tsp. vegetable or canola oil
• 1 tsp. grated orange zest
• 1/3 cup fresh or frozen blueberries, thawed and drained

Makes 8 pancakes (2 pancakes per serving)

1.  In a large bowl, stir together cottage cheese, flour, sugar substitute, baking powder and salt. Stir in the egg, 2 tablespoons of the oil, and the orange zest.
2. In a large skillet, heat 1 teaspoon of the oil over medium heat. Drop half of the batter into the skillet by rounded tablespoons, making 4 pancakes. Cook until the tops are bubbly and the pancakes are set, about 2 minutes. Scatter half of the blueberries over the tops and press gently. Turn the pancakes over and cook until firm and set, 1-2 minutes longer. Transfer to a plate and keep warm.
3. Repeat with the remaining 1 teaspoon oil, the batter, and blueberries. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Cottage cheese pancakes are absolutely delicious. If you have too much liquid in your cottage cheese, strain the cottage cheese through a strainer. These pancakes are packed with flavor and zing thanks to the orange zest and blueberries. You can use raspberries, blackberries or strawberries as well as lemon or lime zest in this recipe and the pancakes will still be good. You can even make these as waffles and they will still be fluffy. 

Apple Pie Crumble

Ingredients:

• 1  cooking spray, butter-flavored if possible

For the crust:

• 1 cup flour 
• 2 tsp. granulated sugar
• 1/4 tsp. table salt
• 3 Tbsp. unsalted butter, cut into small chunks
• 2 Tbsp. water, at room temp

For the filling:

• 4 medium fresh apples, peeled, cored and sliced 1/4-inch thick
• 1/4 cup granulated sugar
• 1 Tbsp. flour 
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. fresh lemon juice
• 1 Tbsp. water, at room temp 

For the crumble:

• 2 Tbsp. unsalted butter, melted 
• 1/3 cup uncooked rolled oats 
• 5 Tbsp. flour
• 2 Tbsp. granulated sugar         

Makes 8 Servings (1 piece per serving)

1. Place oven rack in middle of oven. Preheat oven to 400ºF. Coat a 9-inch pie plate with cooking spray.
2. To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine. Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together. Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
3. To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
4. To make crumble, in a small saucepan, melt butter. Add oats, flour and sugar; stir to combine and scatter over apples.
5. Bake for 20 minutes. Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes. If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking. Let rest at least 30 minutes before slicing into 8 pieces and serving.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who doesn't love homemade apple pie? You will not find this dessert at a restaurant. This warm treat gives you the combination of warm juicy apples mixed in with cinnamon and nutmeg topped with an oatmeal-like crumb topping all sitting on a homemade pie crust. I highly recommend using Granny Smith Apples in this recipe because they're very tart and great for baking. I also highly recommend adding a touch of ginger, almond and vanilla extracts to this pie for more flavor. Vanilla and almond and extracts always make desserts better.  This dessert takes time and effort but it's worth it.

 

Sauteed Chicken with White Wine & Mushrooms

Ingredients:

• 4 (1/4-lb.) chicken breast cutlets
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. unsalted butter
• 1/2 lb. sliced white mushrooms
• 2 garlic cloves, minced
• 3/4 cup dry white wine
• 1 tbsp. dried rosemary

Makes 4 Servings (1 chicken cutlet & 1/4 cup mushroom sauce)

1. Sprinkle the chicken with 1/4 teaspoon of the salt and pepper. Spray a large skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes on each side. Transfer to a platter; keep warm.
2. Melt the butter in the skillet. Add the mushrooms, garlic and the remaining 1/4 teaspoon salt; cook, stirring, until the mushrooms are browned, about 3 minutes. Add the wine and rosemary; cook until most of the liquid evaporates, about 3  minutes longer. Spoon the mushroom sauce over the chicken.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you are ever craving upscale Italian food but you don't want to go out to a restaurant, this dinner is for you. Weekends for me usually include dinner and a movie. I wanted a simple Italian dinner and this dish looked quick, easy and tasty. Who doesn't enjoy the combination of chicken and white wine? I made this dinner and it was a delicious surprise. If you want to add more to the dish, I highly recommend adding a little oregano, some vegetables such as broccoli, bell peppers or asparagus, and or pasta for a more authentic Italian dish. If you add whole wheat pasta, the points value will increase by 3 points but it's worth it.