Baked Stuffed Pork Chops

Ingredients:

• 3/4 cup gluten-free, low-sodium chicken broth
• 1/4 cup brown rice couscous
• 2 garlic cloves, minced
• 3/4 tsp. coarse kosher salt
• 3 tsp. extra-virgin olive oil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup gluten-free dried apricots, coarsely chopped
• 4 thick-cut boneless, pork loin chops (6 oz. each, about 1 inch thick)
• 1/2 tsp. rubbed sage

Makes 4 Servings

1. Preheat oven to 375 F.
2. In a small saucepan, combine the broth, couscous, garlic, and 1/4 teaspoon of the salt. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook until the couscous is tender and the liquid has been absorbed, 8-10 minutes. Add 1 teaspoon of the oil, parsley, and apricots. Fluff with a fork, then transfer to a bowl to cool to room temperature.
3.  Place the pork on a work surface and, using a sharp paring knife, cut horizontally through the thickest part of each chop to make a deep pocket about 2 inches long (do not cut all the way through). Using a spoon, stuff each chop with one-fourth of the couscous mixture.
4. Sprinkle both sides of the chops with the remaining 1/2 teaspoon salt and the sage. Rub with the remaining 2 teaspoons oil. Place the chops on a baking sheet and bake for 10 minutes. Turn the chops over and bake until cooked through but slightly pink, about 5 minutes longer.

WW POINTS VALUE: 8 pts. stuffed, 9 pts. unstuffed with couscous as a side dish

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This dish takes about 40 minutes to make and it's worth the time and effort. Stuffed pork chops are easy to make but if you're not up to stuffing the chops, make the couscous and serve it as a side dish and your meal will taste just as good. Don't forget that unstuffed pork chops will cook in a shorter amount of time. The apricots cooked and mixed in with the couscous served alongside the pork chops. If you don't want to bake the pork chops and serve the couscous as a side dish, just grill or broil the pork chops and your meal will be just as tasty.

Raspberry-Orange Frozen Yogurt

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/2 cup granulated sugar
• grated zest of 1/2 orange
• 2 tbsp. orange juice
• pinch salt
• 1 cup vanilla low-fat yogurt
• 1 cup fat-free half-and-half

Makes 8 Servings (1/2 cup per serving)

1. Combine raspberries, sugar, orange zest and juice, and salt in medium bowl; let stand, stirring occasionally, 30 minutes.
2. Meanwhile, whisk together yogurt and half-and-half in large bowl until smooth; stir in raspberry mixture until well combined. Cover and refrigerate until thoroughly chilled, about 2 hours.
3. Pour yogurt mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This sweet treat is a refreshing way to cleanse your palate or to cool you off. If you're thinking about going out for frozen yogurt, DON'T! Make this sweet treat on the weekend and it will be enjoyed through the weekend & throughout the week. The combination of raspberries and orange is so heavenly you won't miss the frozen yogurt at the yogurt shop. If you have plain yogurt on hand, add a touch of vanilla to the yogurt and it will be just as good.



Chicken Cacciatore

Ingredients:

• 3 lbs. bone-in chicken parts (breasts, drumsticks, & thighs)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 red bell peppers, cut into 1/2-inch pieces
• 1/4 lb. cremini mushrooms, sliced
• 2 cups fat-free marinara sauce
• 1/2 tsp. dried oregano
• pinch red pepper flakes

Makes 8 Servings (1 piece chicken & 1/2 cup vegetables and sauce)

1. Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.
2. Heat remaining  1 teaspoon oil in the same skillet over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add bell peppers and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
3. Return chicken to skillet. Pour marinara sauce over chicken, stir in oregano and pepper flakes; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 20 minutes longer. Skim off fat. Remove skin before eating.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This dish is a delicious compliment to Italy. It's full of flavor and will leave you satisfied. You can use boneless, skinless chicken breasts, thighs or drumsticks and your dinner will be delicious no matter what. You can use any color bell peppers in this dish too and any kind of sugar-free marinara sauce (including puttanesca sauce) and this dish will taste just as good at home as it would at a restaurant. I also highly recommend pouring a little white wine when cooking the chicken for a more sophisticated Italian flare.



Skirt Steak Fajitas with Sweet Onions

Ingredients:

• 1 large Vidalia onion, cut into 3/4-inch slices
• 2 red bell peppers, stems and seeds discarded, peppers quartered
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. skirt steak, trimmed
• 4 (10-inch) whole wheat flour tortillas, warmed
• 1 1/2 cups shredded romaine lettuce
• 1 large tomato, diced
• 3 tbsp. fat-free sour cream
• 2 tbsp. chopped fresh cilantro
• lime wedges

Makes 4 Servings (1 filled tortilla per serving)

1.  Spray grill rack with nonstick spray; preheat grill to medium-high or prepare medium hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to a cutting board.
2. Meanwhile, combine chili powder, cumin, salt, and black pepper in a small bowl. Sprinkle mixture over both sides of steak. Place steak on grill rack or grill until instant-read thermometer inserted into side of steak registers 145 F for medium, 3-4 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain into 12 slices. Cut onion and bell peppers into strips.
3. Layer each tortilla with 3 slices steak and top evenly with onion, bell peppers, lettuce, tomato, sour cream, and cilantro. Serve with lime wedges.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Mexican food, PUT DOWN THE PHONE! You can make this Mexican classic in 30 minutes or less for a fraction of the cost and twice the flavor. All the meat and vegetables will quickly fill you up and leave you satisfied. You can eat these treats for lunch or dinner any day or night of the week and people will enjoy them. They're perfect when you're watching the game or in for a movie night.

Baked Scrod with Ratatouille

Ingredients:

• 2 onions, chopped
• 4 garlic cloves, minced
• 1 small (3/4-lb.) eggplant, diced
• 1 red bell pepper, seeded and diced
• 1/2 green bell pepper, seeded and diced
• 1 medium zucchini, diced
• 2 tomatoes, seeded and chopped
• 3 tbsp. shredded fresh basil
• 2 tbsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. scrod fillets, cut into 4 pieces
• 2 tbsp. tomato paste
• 4 tsp. extra-virgin olive oil

Makes 4 Servings (1/4 casserole per serving)

1. Preheat the oven to 350 F. Spray a large skillet with nonstick spray, and heat. Sauté the onions and garlic until softened, about 5 minutes. Add the eggplant and bell peppers; cook, stirring frequently, until the peppers are softened, about 5 minutes. Stir in the zucchini, tomatoes, basil, oregano, salt, and pepper; cook, stirring, until the vegetables are tender, about 5 minutes longer. Transfer half the vegetables to a shallow 2 -quart baking dish.
2. Arrange the scrod over the vegetables. In a small bowl, mix the tomato paste and oil; spread over the fish. Top with the remaining vegetables and bake until the fish is just opaque in the center, 20-30 minutes.

WW POINTS VALUE:  4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving fish and vegetables or an elegant dinner, this dish is for you. Don't be intimidated by the ingredients in this dish; it's very simple and worth the time and effort. You can use any kind of white fish such as haddock, halibut, Chilean sea bass, cod, etc. and your meal will still be delicious. This dish is a compliment to France and you'll be serving this to family and friends. Don't forget to serve white wine with this dish for a more authentic French flare.





Pie Dough for Single Crust

Ingredients:

• 1 cup all-purpose or whole-wheat flour
• 2 tsp. granulated sugar
• 1/8 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 2 tbsp. cold vegetable shortening
• 1 tsp. apple cider vinegar
• 3-4 tbsp. ice water

Makes 1 (9-inch) crust

1. Whisk together flour, sugar, and salt in a large bowl. With pastry blender or two knives used scissors-style, cut butter and shortening into flour mixture until mixture resembles coarse crumbs. With fork, stir in vinegar and water, 1 tablespoon at a time, until dough begins to form.
2. Press dough together and shape into disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight. (If refrigerating overnight, let stand at room temperature about 20 minutes before rolling out.)

Note: This recipe appears in the WW New Complete Cookbook. If you're thinking about making pie and you need a pie crust, this is the recipe for you. You can double this recipe by preparing as directed in step one but doubling the ingredients. Divide the dough in half and shape each piece of dough into a dish and wrap it in plastic wrap, refrigerate at least 1 hour or up to overnight. This pie dough is so good raw or cooked. One bite of this and you'll never buy processed dough at the grocery store.

Sunshine Chicken Stir-Fry

Ingredients:

• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 1 tsp. ground cumin
• 3/4 tsp. salt
• 3 tsp. canola oil
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 (12 oz.) bag mixed vegetables for stir-fry (carrots, snow peas, red bell pepper, & broccoli)
• 2/3 cup orange juice
• 2 tbsp. lime juice

Makes 4 Servings (1 cup per serving)

1. Combine the chicken, cumin, and 1/2 teaspoon of the salt in a medium bowl; mix well.
2. Heat a large a skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is browned and cooked through, 4-5 minutes. Transfer chicken to a plate.
3. Add the remaining 1 teaspoon oil to the same skillet and swirl to coat the pan. Add the garlic and jalapeno; stir-fry until fragrant, about 30 seconds. Add the mixed vegetables and stir-fry until crisp-tender, about 1 minute. Add the orange juice, lime juice, and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are tender, about 2 minutes. Add the chicken and cook until heated through, about 1 minute.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish is a fusion of Tex-Mex and the technique traditional Chinese stir-fry. Fusion is a very delicate technique that can either be really good or be a disaster. This meal wasn't great but it wasn't bad either. You do have your servings of vegetables and your protein in this dish. If you want to make this dish presentable, don't cut up the chicken. Just slice the chicken into thin strips and serve the vegetables on the side.