Tequilla-Citrus Chicken

Ingredients:

• 2 garlic cloves, minced
• 1/2 cup orange juice
• 3 tbsp. tequila
• 2 tbsp. lime juice
• 1 tbsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 4 (1/4 lb.) boneless, skinless chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 thigh per serving)

1. Combine the garlic, orange juice, tequila, lime juice, oil, and cumin in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 8 hours or up to overnight.
2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hit fire.
3. Lift the chicken from the marinade, shake off the excess marinade, then sprinkle the chicken with salt and pepper. Discard the marinade. Place the chicken on the grill rack and grill until well marked and cooked through, 6-7 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a great chicken dinner that's quick, easy and flavorful. This dish really does remind you of being on a beach in Mexico after you take one bite into it. Who doesn't love the combination of orange, lime, olive oil and garlic mixed in with tequila? As for the olive oil, I highly recommend Lime-Infused Olive oil for a more tropical flavor. For more information, visit www.TheImperialOlive.com.

Cuban-Style Black Beans and Rice

Ingredients:

• 1/2 cup quick-cooking brown rice
• 2 (15 oz.) cans black beans, drained but not rinsed
• 1 tbsp. extra-virgin olive oil
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup drained petite diced tomatoes
• 1 1 /2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tbsp. lime juice
• 1/2 tsp. hot pepper sauce

Makes 4 Servings (1 cup bean mixture & 1/2 cup rice per serving)

 

1. Cook the rice according to the package directions, omitting the fat is desired; keep warm.
2. With a fork, coarsely mash 1 cup of the beans; set aside.
3. Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, onion, and garlic; cook, stirring, until the vegetables are softened, about 4 minutes. Add the whole and mashed beans, the tomatoes with their juice, the cumin, and oregano; cook, stirring occasionally, until the mixture thickens slightly and the vegetables are very tender, about 10 minutes.
4. Add the lime juice and pepper sauce, stirring to mix well. Serve over the rice.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This dish makes a great meal or side dish alongside a Latin flavored protein. You have three servings of vegetables in this dish so you'll get your share of nutrients. Don't worry if this dish looks like a hot mess, it tastes great and it's full of flavor.

Ham and Cheese Frico Breakwiches

Ingredients:

• 1 cup shredded reduced-fat sharp cheddar cheese (4 oz.)
• 4 tsp. coarse-grain Dijon mustard
• 2 oz. sliced smoked ham, cut into 8 pieces
• 4 roasted red pepper halves (from a jar)
• 1/4 cup thinly sliced red onion

Makes 4 Servings (1 sandwiches per serving)

1. Heat the oven to 375 F. Line a baking sheet with parchment paper.
2. Using 2 tablespoons for each, sprinkle the cheese into 8 mounds on the baking sheet. Spread each mound into a 3-inch round. Bake for 3 minutes, or until the cheese has melted and spread lightly. Remove from the oven and let stand on he baking sheet until the cheese sets, about 2 minutes.
3. Using a thin-bladed metal spatula, lift the rounds off the baking sheet. Brush the smooth side of each round with mustard. Top each of 4 rounds with 1 piece of ham, a red pepper, another piece of ham, and one-fourth of the onion. Top with the remaining cheese rounds, mustard side down, and serve warm.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a breakfast sandwich but you can eat this 'sandwich' for breakfast, lunch, or dinner. This sandwiches are made from frico, or cheese crisps in place of bread. You can use a variety of shredded cheeses such as Monterey Jack, Provolone, Mozzarella, Swiss, Gruyere, etc, a variety of meats such as sliced turkey, roast beef, Canadian bacon, and a variety of vegetables such as tomatoes, bell peppers, spinach, arugula, etc. and use pesto, chimichurri, romesco in place of the mustard for a variety of breakwiches and you'll have endless possibilities.  

Dark Chocolate Bark with Walnuts

Ingredients:

• 3/4 cup coarsely chopped walnuts
• 6 oz. bittersweet dark chocolate, finely chopped

Makes 20 pieces (2 per serving)

 

1. Heat the oven to 350 F. Place the walnuts on a baking sheet and toast for 8 minutes, or until fragrant. Cool, the coarsely chop.
2. Place 4 ounces of the chopped chocolate in a medium glass bowl. Microwave on high for 30 seconds. Stir, then microwave for 30 seconds longer, or until just melted. (If the chocolate hasn't melted, microwave an additional 20 seconds.) Add the remaining chocolate to the bowl, stirring until melted. Stir in the walnuts.
3. Line a baking sheet with parchment paper or waxed paper. Spread the warm chocolate mixture on the sheet into a 6 X 9-inch rectangle. Refrigerate for 10 minutes, or until firm but not brittle. Cut or break into about 20 pieces and serve, or refrigerate for later (the bark will keep for 2 weeks in an airtight container).

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These treat will be your new guilty pleasures after you make them. You can have your chocolate and eat it too. What makes these treats even sweeter is that there is no granulated sugar. You can use any kind of nut such as almonds or macadamia nuts in this recipe and your treats will be delicious. If you want to add and extra kick of flavor to these treats, I highly recommend adding a touch of orange zest in with the chocolate and your treats will get an extra kick of zing.

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.

Crunchy Oven-Fried Chicken with Herb Gravy

Ingredients:

• 1/2 cup + 2 tbsp. all-purpose flour
• 1 1/3 cups cornflake crumbs
• 2 large egg whites, lightly beaten
• 2 (1/2 lb.) bone-in chicken breast halves
• 2 ( 1/4 lb.) chicken drumsticks
• 2 ( 5oz.) bone-in chicken thighs
• 1/2 tsp. salt
• 1/4 cup fat-free buttermilk
• 1/2 tsp. hot pepper sauce
• 1 tbsp. unsalted butter
• 1 cup reduced-sodium chicken broth
• 1/2 tsp. dried thyme or rosemary
• 1/8 tsp. fresh ground black pepper

Makes 4 Servings (1/4 chicken with 1/4 cup gravy)

1. Preheat the oven to 375 F. Line a large shallow baking pan with foil. Place a wire rack in the pan; spray the rack with nonstick spray.
2. Place 1/2 cup of the flour and the cornflake crumbs on separate sheets of wax paper, Put the egg whites in a shallow bowl.
3. Put the chicken in a large bowl; sprinkle with salt. Whisk together the buttermilk and hot sauce in a glass measure; pour over the chicken and turn to coat.
4. Coat the chicken, one piece at a time, with the flour, then dip into the beaten egg whites, allowing the excess to drip off. Coat the chicken with cornflake crumbs, pressing lightly so they adhere. Place the chicken on the prepared rack; lightly spray with nonstick spray. Bake until the chicken is golden brown and cooked through, about 45 minutes (do not turn).
5. Meanwhile, to make the gravy, melt the butter in a small saucepan over medium heat. Whisk in the remaining 2 tablespoons flour; cook, whisking constantly, 1 minute. Gradually whisk in the chicken broth until smooth. Cook, whisking constantly, until the gravy bubbles and thickens, about 2 minutes. Stir in the thyme and black pepper. Divide the chicken among 4 plates and serve with the gravy.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Forget going out for fried chicken, you can make this at home and it will be just as good as the fast food chains or any other country kitchen. You can have your 'fried chicken' and eat it too. I recently made this dish and it was delicious. I highly recommend using boneless, skinless, chicken breast in this recipe for a meatier and healthier take. The herbed gravy is so good you'll want to pour it over your mashed potatoes and vegetables. If you have time, marinate the chicken in the buttermilk overnight in the fridge so it becomes more flavorful, tender and juicy when you cook it and eat it.

Turkey-Green Chile Tacos

Ingredients:

• 2/3 cup light sour cream
• 2 tbsp. canned diced mild green chilies, drained
• 2 tbsp. chopped fresh cilantro
• 1 tsp. taco or Mexican seasoning
• 1/4 tsp. salt
• 12 taco shells, warmed
• 4 cups cubed cooked turkey breast
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 1 cup thinly sliced romaine lettuce leaves
• 2 tomatoes, chopped

Makes 6 Servings (2 tacos per serving)

1. Combine the sour cream, chilies, cilantro, taco seasoning, and salt in a small bowl, set aside.
2. Fill each taco shell with 1/3 cup of the turkey, 1 tablespoon of the cheddar, generous 1 tablespoon of the lettuce, and about 3 tablespoons of the tomato; top with about 1 tablespoon of the sour cream mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about Mexican fast food, DON'T DRIVE TO THE MEXICAN FAST FOOS JOINT! You can make these guilty pleasures at home. If you don't have turkey breast in your refrigerator, you can use chicken as well. If you have ground chicken or turkey, use about a pound of ground chicken or turkey cooked with a cup of chopped onions and 2 minced garlic cloves for about 8 minutes or until golden brown (in a saute pan with olive oil over medium heat). I highly recommend using a fresh jalapeno pepper diced because fresh chilies taste better. If you don't have taco seasoning, a teaspoon of ground cumin will work and taste just as good. You can also use soft whole wheat tortillas and warm them in the microwave to your desire and enjoy the taco that way. You can enjoy these tacos for lunch or dinner and you'll be satisfied. One bit of these tacos and they will become a favorite and you'll be departing that fast food joint before you know it.