Steak & Mushroom Kebabs

Ingredients:

• 1/2 cup dry red wine
• 1/4 cup extra-virgin olive oil
• 2 tbsp. South Beach Ketchup
• 1 tbsp. balsamic vinegar
• 1 tsp. Worcestershire sauce
• 1 garlic clove, minced
• 1 tsp. salt
• freshly ground black pepper
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried oregano
• 2 lbs. sirloin steak, cut into 2-inch pieces
• 2 cups large mushrooms

Makes 4 Servings

1. In a large bowl, combine wine, oil, ketchup, vinegar, Worcestershire sauce, garlic, salt, pepper, marjoram and oregano. Add the steak and mushrooms and stir to coat. Cover and allow to stand at room temperature for 20 minutes, then refrigerate overnight.
2. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or the broiler.
3. Drain and discard the marinade. Thread the meat and the mushrooms onto 4 skewers.
4. Grill over heat or broil 4 inches from the heat, turning occasionally, for 7 minutes, or until the meat is no longer pink.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. Warm weather has arrived and what better way to celebrate that shish kebabs. It's also a great way to kick-start your new lifestyle. I really loved the combination of red wine, ketchup, balsamic vinegar, Worcestershire sauce, garlic and herbs is really succulent. Grilled vegetables such as eggplant or zucchini would go great with these beef steak kebabs. You can have your beef and eat it too.

Barbecue Pork Sandwiches

Ingredients:

• 1 lb. BBQ Pulled pork (see recipe)
• 1/2 cup BBQ Pulled Pork cooking liquid
• 1 tsp. cider vinegar
• 2 tbsp. BBQ sauce
• 4 thin whole-grain buns
• 2 cups coleslaw

Makes 4 Servings

1. Slice the pork into thin slices or chop coarsely. Mix with cooking liquid, vinegar, and barbecue sauce. Bring to a simmer and warm.
2. Toast the buns. Top with 4 oz. pork and sauce. Place 1/2 cup slaw on top.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. These make great sandwiches on a Sunday afternoon and the next day. You can even enjoy these with out the buns and serve with a side of coleslaw and macaroni and cheese.

Barbecue Pulled Pork

Ingredients:

• 2 lbs. pork tenderloin, fat removed, cut into 2-inch pieces
• 2 tbsp. barbeque spice rub
• 1/4 cup ketchup
• 2 tbsp. molasses
• 1/2 tsp. cider vinegar
• 1/4 cup chicken broth
• salt
• freshly ground black pepper

Makes 8 Servings

1.  Season the meat with salt and pepper. Sprinkle all over with spice rub. Let sit overnight in the refrigerator.
2. Combine the ketchup, molasses, cider vinegar, and chicken broth. Place in crockpot. Add pork. Cook over low heat for 4-5 hours until the meat is tender, but not falling apart.
3. Remove from sauce. Degrease sauce and return meat to sauce to store.
4. To serve: cut meat across the grain in thin pieces. Toss with some of the sauce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great meal to make on a Sunday and enjoy throughout the week. Who says you have to go to your local barbecue joint to enjoy barbecue? The key to good barbecue is slow cooking time and the sweet or spicy barbecue flavors. If you have a crockpot, fire it up and cook this dish. I highly recommend using Cajun Spice or Southwestern Spice in this recipe for a kick of heat. I also highly recommend using South Beach Ketchup in this recipe because it's so good. If you don't have molasses, ketchup and cider vinegar, use barbecue sauce mixed with 1/4 cup chicken broth. I also highly recommend adding a touch of garlic in this dish because garlic always makes everything taste better.

Buttermilk Biscuit-Topped Potpie

Ingredients:

• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 2 tbsp. all-purpose flour
• 1 tbsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne
• 1 tbsp. unsalted butter
• 1 small red onion, chopped
• 4 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 cups frozen mixed vegetables (corn, carrots, peas, and green beans), thawed
• 1 1/2 cups diced cooked chicken breast
• 1 (6 oz.) package refrigerated buttermilk biscuits

Makes 5 Servings (generous 1 cup chicken with vegetables and 1 biscuit)

1. Preheat the oven to 425 F. Spray a 3-quart shallow baking dish with nonstick spray.
2. Whisk together the broth, half-and-half, flour, mustard, salt, black pepper and cayenne in a glass measure until blended.
3. Melt the butter in a large skillet over medium heat. Add onion, celery, garlic, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the mixed vegetables and chicken and cook until heated through, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
4. Pour the chicken mixture into the baking dish. Arrange the biscuits on top, spacing them evenly. Bake until the filling is bubbly and the biscuits are golden brown, 10-12 minutes.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. You can have your comfort food and eat it too. If you love chicken pot pie and buttermilk biscuits, you will love this dish. This meal takes about 30 minutes to make if you move productively. This is what I call hearty comfort food. I highly recommend making this dish on the weekend so you can take your time and enjoy making and eating this meal. I really enjoyed this meal because it was so filling and flavorful. If you don't have any chicken broth, you can substitute white wine. If you don't have half-and-half, substitute milk instead. I also highly recommend making your own buttermilk biscuits for the buttermilk biscuit topping. I highly recommend the Weight Watchers Buttermilk Biscuits recipe for the topping because they're really tasty and when you make them, you know what's in them.

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.

Black-and-White Cupcakes

Ingredients:

Cupcakes:

• 1 cup cake flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 10 tbsp. granulated sugar
• 3 tbsp. unsweetened Dutch process cocoa
• 2 tbsp. water
• 4 tbsp. light stick butter, at room temperature
• 1 large egg, at room temperature
• 1 tsp. vanilla extract
• 1/2 cup plain yogurt

Glaze:

• 1 oz. bittersweet chocolate, chopped
• 1 tbsp. low-fat milk
• 1/4 cup confectioners' sugar

Makes 12 Servings (1 cupcake per serving)

1. To make the cupcakes, preheat the oven to 350 F. Line 12-cup muffin pan with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together 2 tablespoons granulated sugar, cocoa, and water in a small bowl until smooth.
2. With an electric mixer, beat butter in a large bowl until creamy. Gradually beat in remaining 8 tablespoons sugar. Beat 2 minutes. Beat in egg and vanilla. With mixer on low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture. Beat until just blended. Stir 3/4 cup of batter into cocoa mixture. Spoon half of vanilla batter into prepared muffin cups. Spoon cocoa batter over vanilla batter. Top with remaining vanilla batter. With a table knife, cut and twist through batter to marble. Bake until toothpick inserted into centers of cupcakes comes out clean, 18-20 minutes. Cool in pan 5 minutes. Remove cupcakes from pan and cool completely on rack.
3. To make glaze, put chocolate and milk in a small microwavable bowl. Microwave on high 30 seconds. Whisk gently until chocolate is melted. Whisk in confectioners' sugar. Spread glaze on cupcakes, using about 1 teaspoon per cupcake.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. You can have your cupcake and eat it too. This is a healthy gourmet cupcake you can make at home and your family and friends will love them too. Who doesn't love the combination of vanilla and chocolate? The key is what makes this cupcake tastes good is the plain yogurt. Who knew that yogurt could make cupcakes so fluffy and moist? I also love how the cupcakes turned out. They look like a little marble cake topped with chocolate frosting. Once the cupcakes have been cooled and frosted, you can put them away in a Ziploc freezer bag and put them in the freezer so you won't be tempted to eat them all. I know it's not east finding the best cupcake in town but if you make these, you won't be disappointed.

 

California Turkey Salad with Fresh Tomato-Lime Dressing

Ingredients:

• 5 plum tomatoes (1 1/4 lbs.)
• 2 tbsp. fresh lime juice
• 2 tbsp. extra-virgin olive oil
• 2 garlic cloves, peeled
• salt
• freshly ground black pepper
• 1 head romaine lettuce, thinly sliced crosswise (8 cups)
• 3/4 lb. lower-sodium smoked turkey, in one piece, cut into 1/2-inch cubes
• 4 oz. Pepper Jack cheese, cut into 1/2-inch cubes
• 1 avocado, diced

Makes 4 Servings

1. Cut 2 of the plum tomatoes into thin wedges and set aside.
2. Quarter the remaining 3 tomatoes and place in a food processor with the lime juice, oil and garlic. Process to a smooth puree. Season with salt and pepper to taste.
3. Divide the lettuce among 4 plates. For each salad, drizzle the lettuce with 1 tablespoon dressing and top with one-fourth each of the turkey, Pepper Jack, avocado, and tomato wedges. drizzle each salad with 1 tablespoon dressing and serve.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here's another salad that is filling, tastes great and a great way to kick-start your healthy lifestyle. The tomato-lime dressing is homemade and more delicious that store-bought dressing. I highly recommend adding freshly ground black pepper and 2 garlic cloves into the tomato dressing because pepper and garlic always make everything taste better. If you don't have smoked turkey, use regular roast turkey, chicken or crabmeat instead and your salad will still be delicious. The original recipe called for mozzarella cheese but I used pepper Jack cheese instead and it was perfect. The pepper Jack cheese gave the salad a nice kick to it. I also highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.