Shrimp Gazpacho

Ingredients:

• 16 large peeled & deveined fresh or thawed frozen shrimp
• 1 tbsp. + 1 tsp. extra-virgin olive oil, divided
• 3 cups low-sodium tomato or vegetable juice, chilled
• 1 medium cucumber, peeled, seeded & chopped
• 3/4 cup medium salsa
• 1/4 cup ice water
• 1 tbsp. red wine vinegar
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Toss shrimp with 1 teaspoon of the oil and season with salt and pepper. Heat a skillet or grill pan over medium-high heat. Add shrimp and cook fir 1 minute per side. Remove to a plate to cool.
2. Combine remaining oil, tomato juice, cucumber, salsa, water, and vinegar in a large mixing bowl; season with salt and pepper to taste. Divide among bowls, top with shrimp, and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This Spanish classic can be made in 15 minutes or less and it's flavorful. If you use V-8 Juice in this recipe, you'll have 2 servings of vegetables. You'll have at least 5 servings of vegetables in this gazpacho if you play your cards right. The shrimp doesn't take long to cook and adding the shrimp make the gazpacho into a filling meal. You can make the gazpacho a day in advance so the flavors will blend but keep the separate until just before serving

Caribbean Grilled Drumsticks

Ingredients:

• 1/4 cup lemon juice
• 3 tbsp. packed dark brown sugar
• 2 garlic cloves, crushed
• 1 tbsp. Jerk seasoning
• 1/2 tsp. salt
• 8 (1/4-lb.) skinless chicken drumsticks

Makes 4 Servings (2 drumsticks per serving)

1. Combine the lemon juice, brown sugar, garlic, jerk seasoning, and salt 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 4 hours or up to overnight.
2. Spray the grill or broiler rack with nonstick spray. Preheat the grill to medium or preheat the broiler.
3. Transfer the chicken from the bag to the grill rack; discard the marinade. Grill or broil the chicken 5 inches from the heat, 10 minutes. Turn the chicken and grill or broil until an instant-read thermometer inserted in a drumstick registers 165 F, about 5 minutes longer.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This poultry meal offers a nice taste of the Caribbean any day of the week. It's quick, easy and delicious to eat. The combination of lemon juice, brown sugar and a good jerk seasoning offers the perfect balance of sweetness and peppery heat. If you don't want to use dark brown sugar, use honey or agave nectar and you'll get the same sweetness to the dish.

Strawberry Shortcakes

Ingredients:

• 1 (1 lb.) container strawberries, hulled & halved
• 1/2 cup granulated sugar
• 2 tsp. fresh lemon juice
• 1 3/4 cups all-purpose or whole-wheat flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 4 tbsp. cold unsalted butter, cut into pieces
• 2/3 cup low-fat buttermilk
• 2 tbsp. fat-free milk
• 1 tbsp. turbinado (raw) sugar
• 3/4 cup plain fat-free yogurtan have your shotcake and eat

Makes 8 Servings (1 filled shortcake per serving)

1. Preheat the oven to 425 F. Spray baking sheet with nonstick spray.
2. Toss strawberries, 1/4 cup of granulated sugar, and the lemon juice in a medium bowl.
3. Whisk together flour, remaining 1/4 cup remaining granulated sugar, baking powder, and the salt in a large bowl. With pastry blender or 2 knives used scissors-style, cut butter into flour mixture until it resembles coarse crumbs. Gradually add buttermilk, stirring until flour mixture is moistened. Gather dough into ball and knead until just it holds together.
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut out shortcakes; gather scraps and reroll to cut out additional shortcakes, making a total of 8 shortcakes. Place shortcakes on prepared baking sheet. Brush with milk and sprinkle with turbinado sugar.
5. Bake until golden brown, 12-15 minutes, rotating baking sheet after 6 minutes. Transfer shortcakes to wire rack and let cool completely.
6. To serve, cut shortcakes horizontally in half. Place shortcake bottom on each of 8 plates; top each with 1/4 cup berries and 1 1/2 tbsp. yogurt. Cover with tops of shortcakes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your shortcake and eat it too. Weight Watchers has put a healthy and flavorful taste on these American classic desserts. These sweet treats are so succulent and juicy you will enjoy them again and again. Plus, you won't miss the whipped cream. If you don't want to mix the sugar in with the strawberries, substitute agave nectar, honey, pure vanilla extract or the pulp of a passion fruit for a sweet taste.

Best Grilled Burgers

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup finely chopped scallions
• 1/4 cup fat-free egg substitute
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 whole wheat hamburger buns, split & toasted
• 4 slices sweet onion
• 4 thick tomato slices
• 4 romaine lettuce leaves
• 1/4 cup ketchup

Makes 4 Servings

1. Spray the grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, mix together beef, scallions, egg substitute, Worcestershire sauce, dry mustard, salt and pepper in a large bowl just until well combined. With damp hands, shape mixture into 4 (1/2-inch-thick) patties.
3. Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160 F for well done, about 5 minutes per side.
4. Place burgers on bottom of buns and top each with 1 onion slice, 1 tomato slice and 1 lettuce leaf. Cover tops of buns and serve with ketchup.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving a juicy hamburger, you have to cook and eat these. The burgers are better than what you would get at your local fast food joint or at a restaurant. Grilled burgers are the best because they are so flavorful and juicy they melt right in your mouth when you eat them. You can use any kind of lettuce in this burger if you don't have romaine lettuce. If you don't have ketchup, use tomato paste mixed in the burgers to make them more flavorful. I also highly recommend using minced garlic in these burgers because garlic always makes everything taste better.

Coffee BBQ Sauce-Slathered Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed granulated light brown sugar
• 1/4 cup white vinegar
• 2 garlic cloves, crushed with the large side of knife
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 6 (1/2 lb.) bone-in skinless chicken breast halves

Makes 6 Servings (1 piece of chicken per serving)

1. To make BBQ sauce, combine the ketchup, coffee, brown sugar, vinegar, garlic, 1/2 teaspoon of the salt, and the cayenne in a medium saucepan and set over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Pour the sauce through a strainer set over medium bowl; let cool to room temperature.
2. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hit fire.
3. Sprinkle the chicken with the remaining 1/2 teaspoon salt. Place the chicken, skinned side down, on the cooler portion of the grill rack and grill, covered, turning once or twice, 15 minutes. Uncover the grill and continue to grill the chicken, brushing with the sauce, until an instant-read thermometer inserted in the thickest part of a breast registers 165 F, about 5 minutes longer.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you love an all-American Barbecue, this dish is for you. This is a very simple and delicious chicken dinner cooked on the grill and will be enjoyed by everyone at your next barbecue. I highly recommend using regular or decaffeinated coffee in the sauce for a nice, smoky flavor. You can even cut the brown sugar in half and your BBQ chicken will still taste delicious. I highly recommend slicing the chicken breasts halfway down with about 3-4 slices per chicken so the BBQ sauce can get into the chicken and make it taste more flavorful.

Shrimp Saganaki with Feta & Dill

Ingredients:

• 1 1/2 tsp/ extra-virgin olive oil
• 1 large onion, chopped
• 1/2 cup dry white wine
• 3 large garlic cloves, minced
• 1 (14 1/2 oz.) can fire-roasted diced tomatoes
• 1/4 tsp. crushed red pepper flakes
• 1 lb. large shrimp, peeled & deveined
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh dill
• 2 cups cooked brown rice

Makes 4 Servings (1 cup shrimp & sauce 1/2 cup rice)

1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring frequently, until golden, about 5 minutes. Stir in wine and garlic and simmer 1 minute. Add tomatoes and pepper flakes; bring to a boil. Reduce heat and simmer, uncovered, 3 minutes.
2. Add shrimp and simmer over medium-low heat, stirring often, until shrimp are just opaque in center, about 4 minutes. Remove from heat. Stir in feta and dill and let stand until feta softens slightly, about 1 minute. Spoon 1/2 cup brown rice onto each of 4 plates; top rice evenly with shrimp and sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is a different take on Mediterranean cuisine. Who knew that shrimp and brown rice would go well together with tomatoes and feta cheese? Serve this meal any night of the week and people will be satisfied and it will take you back to your favorite Greek island overlooking the Mediterranean Sea at sunset. Almost any white wine will do when cooking this dish. I also recommend using freshly diced tomatoes for an authentic Mediterranean flare.



Mango-Lime Fools

Ingredients:

• 3 ripe mangos, peeled, seeded, and cut into 1/4-inch cubes (2 cups)
• 2 tbsp. fresh lime juice
• 1 cup light or fat-free whipped topping
• 1 lime, cut into8 thin slices

Makes 8 Servings

1. Toss together mangos and 1 tablespoon of the lime juice in a medium bowl. In a small bowl, whisk together whipped topping and remaining 1 tablespoon lime juice.
2. Place 2 tablespoons of mango mixture in each bowl or glass; top each with 2 tablespoons whipped topping, another 2 tablespoons mango mixture, and 1 lime slice. Serve immediately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dish can be enjoyed for breakfast, lunch, as a snack or dessert, especially on a hot summer day. A fool is a fruit and cream mixture that is traditionally made with gooseberries. The people at SOBE gave this dessert a Mexican flare with the combination of mango and lime. I highly recommend adding a touch of passion fruit juice to really make this sweet treat melt in your mouth sweet and delicious. The combination of passion fruit, lime and mango is so sweet it will cool you off on a hot summer day.