Teriyaki Turkey & Pineapple Kebabs

Ingredients:

• 1/4 cup teriyaki sauce
• 1 jalapeño pepper, seeded & minced
• 3 garlic cloves, minced
• 1 lb. boneless, skinless turkey breast, cut into 1-inch chunks
• 1 red bell pepper, cut into chunks
• 1 1/2 cups fresh pineapple chunks
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings ( 1 kebab per serving)

1. Combine teriyaki sauce, jalapeno, and garlic in a large zip-close plastic bag; add turkey. Squeeze out air and seal bag; turn to coat turkey. Refrigerate, turning bag occasionally, at least  20 minutes or up to 1 day.
2. Preheat broiler. Line broiler pan with foil and spray broiler rack with nonstick spray.
3. Remove turkey from marinade; discard marinade. Thread turkey, bell pepper, and pineapple alternately onto 4 (12-inch) metal skewers. Broil kebabs 5 inches from heat, turning frequently, until turkey is cooked through, 5-7 minutes. Sprinkle with cilantro.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Complete Family Meals Cookbook. These elegant kebabs are easy to make and taste delicious. They also have a nice fusion taste to them. I highly recommend making your own teriyaki sauce because you know what's in it and you can modify what you put in it and if you want to add a little more to the kebabs while they are cooking. The turkey and the pineapple make these kebabs succulent and juicy. If you don't have metal skewers, use bamboo skewers instead. Don't forget to soak the bamboo kebabs in cold water for 30 minutes so they don't burn.

Sonoma Chicken Salad in Lettuce Cups

Ingredients:

• 4 cups shredded cooked chicken breast (about 1 1/4 lbs.)
• 1 (15 oz.) jar roasted red and yellow bell peppers, drained & cut into strips
• 1 (6 oz.) jar marinated artichoke hearts, drained and coarsely chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped almonds, toasted
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tbsp. capers, rinsed & drained
• 1 recipe Red Wine Vinaigrette (see below)
• 6 large butterhead (Bibb or Boston) lettuce leaves
• 2 oz. Parmesan cheese, shaved

Makes 6 Servings

1. In a large bowl, combine chicken, roasted bell peppers, artichoke hearts, red onion, almonds, parsley, and capers. Drizzle with Red Wine Vinaigrette; toss gently to coat. Cover and chill for 1-24 hours.
2. To serve, place a lettuce leaf on each of six dinner plates. Spoon chicken salad onto lettuce leaves. Sprinkle with parmesan cheese.

Red Wine Vinaigrette:

 

In a small bowl, combine 2 tablespoons red wine vinegar and 1 tablespoon finely chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 teaspoons Dijon mustard. Add 2 tablespoons extra-virgin olive oil in a thin, steady stream, whisking constantly until combined. Stir in 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Makes about 1/3 cup.

 

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This colorful salad will quickly fill you up and leave you satisfied. The combination of shredded cooked chicken mixed with vegetables topped with a tangy vinaigrette will wake up your taste buds. You can use cooked pork tenderloin or turkey breast in this recipe and your salad will be delicious. This salad makes an elegant lunch or dinner any day of the week. You can even use grilled bell peppers and artichokes if you don't have jarred vegetables on hand.

Cinnamon Cherry Scones

Ingredients:

• olive oil cooking spray
• 1 cup gluten-free oat flour
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 tbsp. monk fruit natural no-calorie sweetener
• 1 tbsp. gluten-free baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 cup fat-free milk
• 1 large egg
• 1 tsp. vanilla extract
• 1 tsp. fresh lemon juice
• 1/2 cup chopped gluten-free all-natural, no-sugar-added dried cherries

Makes 8 Scones (1 scone per serving)

1. Preheat the oven to 400 F. Line a baking sheet with foil (for easier cleanup) and lightly spray with olive oil.
2. In a large bowl, whisk together the oat flour, almond flour, coconut flour, monk fruit sweetener, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the milk, egg, vanilla, and lemon juice. Stir in the wet ingredients into the dry ingredients and mix until well combined. Fold in the dried cherries.
4. Divide the dough into 8 balls and place on the baking sheet. With moistened hands, flatten and shape the dough into 8 triangles, 1 1/2 -2 inches thick. Make sure the triangles are at least 2 inches apart.
5. Bake until lightly golden and a toothpick inserted in the center of the scone comes out clean, 15-20 minutes. Let cool on pan.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who doesn't love a scone once in a while? Cherries and cinnamon make a heavenly combination any time of day. If you don't want to go completely gluten free, I highly recommend using fresh Bing cherries for a juicier bite and more zing to your scones. These scones can be made ahead and be stored in the freezer for up to 3 months.

Frozen Strawberry Yogurt

Ingredients:

• 1 (1 lb.) container strawberries, hulled and sliced
• 1 cup granulated sugar
• 2 tbsp. fresh lemon juice
• pinch salt
• 1 cup low-fat vanilla yogurt
• 1 cup fat-free half-and-half

Makes 12 (1/3 cup) Servings

1. Combine strawberries, sugar, lemon juice and salt in a medium bowl; with potato masher, crush strawberries. Let stand, stirring occasionally, about 30 minutes.
2. Meanwhile, whisk together yogurt and half-in-half in large bowl until smooth. Stir in strawberry mixture. Cover and refrigerate until thoroughly chilled, about 2 hours.
3. Pour strawberry mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer to freezer container and freeze until firm, at least 2 hours.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This sweet treat has so much flavor and zing, it's better than what you would get at the local frozen yogurt shop. If you have plain yogurt, add a touch of vanilla to the yogurt mixture to make it more heavenly. You can also use honey or agave nectar in place of the granulated sugar for a sweeter flavor and to cut the sugar intake. Real strawberries make this treat even sweeter and juicier. You can use any kind of berry in this recipe and your frozen yogurt will still be delicious.

Cherry Pie

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 2 (14 1/2 oz.) cans sour cherries packed in water, drained juice reserved
• 1 tbsp. lemon juice
• 1/4 tsp. almond extract
• Pie Dough for double crust (See recipe)

Makes 16 Servings (1/16 pie per serving)

1. Preheat oven to 425 F.
2. To make filling, stir together sugar, cornstarch, and salt in a large bowl. Add cherries, 1/2 cup reserved cherry juice, lemon juice, and almond extract gently stirring to mix well.
3. On lightly floured work surface with lightly floured rolling pin, roll one disk of dough into 12-inch round. Gently fold in quarters and ease into 9-inch pie plate, pressing it against side of pie plate. Trim edge, leaving 1-inch overhang. Spoon cherry filling into pie shell.
4. Roll remaining disk of dough into 12-inch round. Fold in quarters and place on top of filling. Tuck edges under and decoratively crimp. With tip of small knife, make several 1-inch slits in top of pie to allow steam to escape.
5. Place pie on baking sheet to catch any drips. Bake 20 minutes. Reduce oven temperature to 375 F. Loosely cover pie with foil during last 25 minutes of baking prevent overbrowning, if needed, and bake until crust is golden and filling is bubbling in center. Let cool on wire rack about 1 hour to serve warm, or let cool completely.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Whether or not you are a pie fan, you will love this sweet ending. Homemade fruit pies always taste the best. I've always enjoyed apple pie but cherry pie in the summer is heavenly delicious. I highly recommend adding a  touch of vanilla extract, ground cinnamon or nutmeg and sliced rhubarb to the cherry pie for a sweeter flavor. The home made crust is absolutely delicious with this pie. If you want out reduce your sugar intake, substitute honey or agave nectar and your pie will be just as delicious.

Yogurt-Marinated Lamb Kebabs

Ingredients:

• 1 1 /2 lbs. well-trimmed boneless leg of lamb, cut into 2-inch cubes
• 1/2 cup plain fat-free or low-fat yogurt
• 2 garlic cloves, minced
• 2 medium green bell peppers, cut into 1-inch squares
• 1 medium onion, cut into wedges
• 1 tbsp. extra-virgin olive oil, plus extra for grill
• salt
• freshly ground black pepper

Makes 4 Servings

1. Place lamb in a mixing bowl. Season generously with salt and pepper, add yogurt and garlic, and toss to combine. Cover bowl with plastic wrap and marinate at room temperature for 15 minutes.
2. While lamb is marinating, heat grill or grill pan to medium-high. Place bell pepper and onion in a mixing bowl, toss with oil, and season with salt and pepper. Thread vegetables onto skewers. Brush grill with oil and grill vegetables until browned, turning occasionally, about 15 minutes.
3. Place lamb on skewers and grill 4 minutes per side for medium-rare or 5 minutes per side for medium. Serve lamb with vegetables.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're in the mood for grilled Greek cuisine, this dish is for you. Garlic infused grilled lamb with grilled onions and peppers will bring the classic flavors of Greece to your table. Lamb is fattening but it's also packed with protein so it will quickly fill you up. If you can't find a leg of lamb, lamb loin chop will work just as well and you won't need skewers. You can even grill the vegetables in a grill basket and they will taste just as delicious. 

Capanata

Ingredients:

• 2 lbs. eggplant, sliced into 3/4-inch rounds
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 1 cup celery, sliced into 1/4-inch half moons
• 2 tbsp. garlic, chopped
• 1 cup red or yellow bell peppers, julienned
• 3 tbsp. red wine vinegar
• 2 tbsp. agave nectar
• 2 tbsp. capers, rinsed
• 3 cups tomatoes, cored & coarsely chopped
• 2 tbsp. raisins
• 3 tbsp. chopped oregano or basil, chopped
• 3 tbsp. green olives, chopped
• 2 tbsp. pine nuts
• salt
• freshly ground black pepper
• nonstick cooking spray
• parchment paper

Makes 8 Servings

1. Preheat oven to 400 F.
2. Lay slices of eggplant on parchment-lined baking sheet. Spray both sides with nonstick cooking spray. Bake in hot oven for 15 minutes or until slightly golden. Cool and cut into 3/4-inch cubes.
3. Heat a large sauté pan over medium heat. Add olive oil, onions, and celery. Season with salt and pepper. Sauté until golden brown, about 5 minutes. Add garlic and cook until aromatic. Add peppers' saute 2 minutes. Add vinegar and agave syrup; reduce by half.
4.  Add tomatoes and bring to a simmer. Cook or 8-10 minutes, stirring periodically until the tomatoes have reduced by one quarter. Add eggplant, capers, and raisins; cook for 20 minutes until the vegetables are tender and the mixture is thick, slightly sweet, and fragrant. Stir in herbs, olives, and pine nuts. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Caponata is a traditional Sicilian seasoning or topping that is made from cooked vegetables like eggplant, celery and tomatoes and sweetened with vinegar, capers, raisins, and nuts. This makes a great filling for sandwiches. The eggplant will fall apart at the end of the cooking process. Caponata is always best to sit overnight in the refrigerator overnight to allow the flavors to blend. Caponata tastes delicious when served with pasta, cooked meats such as turkey, chicken, beef, pork, lamb and eve fish.