Citrus Ginger Flank Steaks

Ingredients:

• 1 lb. flank steak, fat removed
• 1 tbsp. fresh lemon juice
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tbsp. pomegranate molasses or agave syrup
• 1 tbsp. minced garlic
• 1/2 tsp. dark sesame oil
• 2 tsp. freshly chopped ginger
• freshly ground black pepper

Makes 4 Servings

1. Season meat with pepper.
2. Combine remaining ingredients in a Ziploc bag and add flank steak. Place in the refrigerator for 1-24 hours.
3. For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 15-20 minutes or until medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. It's a very easy dish to make and it tastes delicious. The agave nectar or pomegranate molasses caramelize when cooked, so be careful not to let the steak get too dark and bitter. Medium heat is best to cook sweet marinades. This steak is deliciously juicy after it's cooked and perfect any day or night of the week.

Roasted Baby Bok Choy & Peppers

Ingredients:

• 3/4 lb. baby bok choy, left whole
• 1 medium red, orange, or yellow bell pepper, cut into 1/2-inch-wide strips
• 2 garlic cloves, thinly sliced
• 2 tsp. extra-virgin olive oil
• 1 tsp. dark sesame oil
• 1/2 tsp. coarse kosher salt

Makes 4 Servings

1. Preheat the oven to 375 F.
2. In a 9 x 13-inch baking pan, combine the bok choy, bell pepper, garlic, and olive oil. Roast the vegetables, tossing twice, until both the bok choy and bell pepper are crisp-tender, about 30 minutes.
3. Transfer to a serving bowl, add the sesame oil and salt, and toss to coat. Serve hot or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a quick and easy side dish whenever you are cooking Asian cuisine and you're looking for a flavorful side dish. Bok Choy is a member of the cabbage family that can be found in large and baby varieties. This recipe calls for baby bok choy. If you can't find baby bok choy, substitute regular bok choy and cut it crosswise into 3-4-inch lengths. This side dish is colorful, easy to make and goes great with any Asian protein.

Rich Chocolate Sauce

Ingredients:

• 8 oz. semisweet chocolate, finely chopped
• 1 cup water
• 1 tsp. vanilla extract

Makes 16 Servings (2 tbsp. per serving)

1. Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring to gentle simmer. Put chocolate and water in medium bowl and set over simmering water. Cook, stirring, until chocolate is melted and mixture is smooth.
2. Remove bowl from saucepan; whisk in vanilla. Use immediately or cool to room temperature. Transfer sauce to covered container; refrigerate up to 1 month. Stir well and serve chilled or gently reheat.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This sauce is quick, easy and delicious. Plus, it goes great on or with any sweet treat. It's so thick and creamy you won't get enough of it. You can use it on top of ice cream, frozen yogurt, pancakes, waffles or even use it as a dipping sauce for fruit and pretzels. I highly recommend using dark chocolate in this recipe because dark chocolate tastes better. You can also use almond, coconut, mint and peppermint extract in place of the vanilla extract and the sauce will be just as tasty.

Chicken Meat Loaf

Ingredients:

• 1 onion, finely chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 Golden Delicious apples, cored & finely chopped
• 1 1/2 lbs. ground skinless chicken breast
• large egg whites, lightly beaten
• 1 cup fresh whole wheat bread crumbs
• 2 tbsp. chopped fresh dill
• 1 tsp. grated lemon zest
• 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. freshly ground black pepper
• 2 tsp. honey mustard

Makes 6 Servings ( 1/6 of meat loaf per serving)

1. Spray a medium skillet with nonstick spray and set over medium heat. Add the onion and celery; cook, stirring frequently, until slightly softened, about 2 minutes. Add the apples, reduce the heat to low, and cook, stirring occasionally, until the apples are quite soft, the onion is golden, and the mixture is very fragrant, about 8 minutes. Transfer to a large bowl and let cool 15 minutes.
2. Preheat the oven to 350 F. Spray a 5 X 9-inch loaf pan with nonstick spray.
3. Add the chicken, egg whites, bread crumbs, dill, lemon zest, salt, nutmeg, and pepper to the onion mixture; mix until well combined. Spoon into loaf pan and pack down. Spread the mustard over the top.
4. Bake until an instant-read thermometer inserted into the middle of the meat loaf registers 165 F, about 1 hour and 15 minutes. Let stand for about 5 minutes, then unmold and cut into slices.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. I never liked meat loaf as a kid but this meat loaf is really nice. Chicken meat loaf is actually delicious when it has the right ingredients. It may look a little messy but it's delicious. You do get your share of fruits and vegetables in this meal. I highly recommend adding minced garlic along with the vegetable while they're being sautéed because garlic always makes everything taste better. The mustard on top of the meatloaf adds a nice touch of zing to the meat loaf.

 

Oven-Roasted Brussels Sprouts & Carrots

Ingredients:

• 3 carrots, cut lengthwise in half, then on the bias into long slices
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/4 cup per serving)

1. Preheat oven to 425 F.
2. Toss together all ingredients in a large baking pan. Spread vegetables in a single layer; roast, stirring every 10 minutes, until browned and tender, about 40 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appear in the WW New Complete Cookbook. This is a deliciously simple side dish that can go with any protein and make the meal more filling. This side dish is also a great way for you and your kids to eat those vegetables. There are only 5 ingredients in this dish so it will impress 5-ingredient chef Claire Robinson.

 

 



Sauteed Duck with Pears & Apples

Ingredients:

• 4 (5 oz.) boneless, skinless duck breasts
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. unsalted butter
• 2 pears, peeled, cored, and cut into 1/2-inch cubes
• 1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces
• 1 tbsp. granulated sugar
• 1/2 tsp. dried thyme
• 1/4 cup brandy
• 3/4 cup apple juice
• 1/3 cup prepared duck demi-glace
• 2 tsp. cornstarch
• 1 tbsp. cold water

Makes 4 Servings

1.  Sprinkle the duck with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Melt 2 teaspoons of the butter in a large skillet over medium-high heat.  Add the duck and cook until browned and  just cooked through, about 4 minutes on each side. Cut each duck breast into 4 slices, transfer to a plate, and keep warm.
2. Wipe out the skillet and melt the remaining 2 teaspoons butter. Add the pears, apples, sugar, and thyme; cook, stirring frequently, until the fruit is lightly golden, about 4 minutes. Add the brandy and cook 1 minute. Add the apple juice and demi-glace; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 4 minutes.
3. Dissolve the cornstarch in the water; add to the skillet, stirring constantly. Cook and stir until the mixture bubbles and thickens, about 1 minute. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve the sauce with the duck breasts.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dinner is both elegant and delicious. It may look intimidating but it's really easy to prepare and cook. It's very filling and flavorful. This flavorful fall dish is perfect for company or a romantic dinner. It's best served with sautéed green beans and/or creamy mashed butternut or acorn squash. Demi-glace can be found in the meat department of some grocery stores. If you don't have butter, use extra-virgin olive oil instead and it will work just as good.



Baked Fruit-Cinnamon Oatmeal

Ingredients:

• 3 cups old-fashioned oats
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries & blueberries
• 1/3 cup dark brown granular sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup plain fat-free yogurt
• 1 cup 2 % milk
• 1/2 cup applesauce
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 1 1/2 tsp. vanilla extract

Makes 8 Servings (3/4 cup per serving)

1. Preheat oven to 350 F. Lightly spray 8-inch square baking dish with nonstick spray.
2. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in a large bowl. Whisk together yogurt, 1/2 cup milk, applesauce, egg substitute, oil, and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well.
3. Spoon into prepared baking dish and spread evenly; sprinkle with remaining 2 tablespoons brown sugar. Make oatmeal until toothpick inserted into center comes out clean, about 35 minutes. Let cool 10 minutes in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a great filling meal to make and enjoy on the weekend and enjoy throughout the week. Baked oatmeal and fruit is so comforting and delicious it will become a staple in your house. You can cut the sugar intake in half and your oatmeal will still be delicious. You can also add nutmeg to this oatmeal to make it more flavorful.