Sesame Lo Mein with Chicken & Vegetables

Ingredients:

• 6 oz. lo mein noodles
• 1 tsp. Asian (dark) sesame oil
• 1/4 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. Chinese rice wine or dry sherry
• 3/4 lb. boneless, skinless chicken breast, cut into 3/4-inch pieces
• 2 tsp. canola oil
• 1/4 lb. shiitake mushrooms, stems discarded, caps thinly sliced
• 2 garlic cloves, minced
• 4 cups shredded Napa cabbage
• 1/4 lb. snow peas
• 4 scallions, chopped
• 1 tsp. toasted sesame seeds

Makes 4 Serving (1 cup)

1. Cook noodles according to package directions, omitting salt. Drain in colander under cold water. Drain again. Transfer to medium bowl and toss with sesame oil. Combine broth, 2 tablespoons soy sauce, and 2 tablespoons rice wine in cup.
2. Combine chicken pieces with remaining 1 tablespoon soy sauce in another bowl and toss. Heat 1 teaspoon canola oil in wok or large skillet over medium-high heat until very hot. Add chicken and cook, stirring occasionally, until browned, 3-4 minutes; transfer to plate.
3. Return skillet to heat and add remaining 1 teaspoon canola oil. Add mushrooms and stir-fry until softened, 2-3 minutes. Add garlic and stir-fry 30 seconds. Add cabbage, snow peas, and remaining 1 tablespoon rice wine; stir-fry until cabbage has wilted and snow peas are bright green, 2-3 minutes. Stir in noodles, chicken, and soy sauce mixture and cook, tossing, until heated thoroughly through, about 2 minutes. Remove from heat and sprinkle with scallions and sesame seeds.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not crave Chinese food once in a while? I do enjoy Chinese food but not the takeout version because it has so much stuff in it I can't pronounce it. Plus there is too mush salt  and MSG in Chinese takeout food. This version of a classic Chinese dish can be made in 30 minutes or less it's tastier and good for you. Plus it's easier on your wallet and the environment without all the boxes you have to throw out. If you don't have snow peas on hand, substitute broccoli and it will taste just as good. This dish was succulent and juicy. You don't need to add salt to this dish because there is some saltiness in the soy sauce. You can also use steak, pork or shrimp in place of the chicken and it will still be delicious.

Peruvian Potato Cakes with Poached Eggs

Ingredients:

• 1 lb. baking potatoes, peeled & sliced
• 2 large garlic cloves, coarsely chopped
• 3/4 cup shredded part-skim mozzarella cheese
• 1/2 cup frozen corn kernels, thawed & patted dry
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro + additional for sprinkling
• 3 tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 2 tsp. canola oil
• 1 tbsp. distilled white vinegar
• 4 large eggs
• hot pepper sauce for serving

Makes 4 Servings (2 potato patties & 1 egg per serving)

1. Preheat oven to 250 F. Line baking sheet with parchment paper; spray with nonstick spray.
2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10-12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic are smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick patties) using about 1/3  cup potato mixture for each patty.
3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook unto golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
4. To poach eggs, half-fill skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel-lined plate to drain.
5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sophisticated take on eggs and hash browns or you can call it diner food goes to South America. I love poached eggs and the poached eggs with the potato pancakes is absolutely delicious. This make a great brunch and if you really want to go all out, cook and serve a piece of sirloin steak or South American Hanger Steak and your meal will be sophisticated and complete.

Chicken Tikka Masala

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
• 1/2 tsp. salt
• 1 tsp. canola oil
• 1 small onion, chopped
• 1/2 serrano chile, stemmed & seeded
• 3 garlic cloves, minced
• 1 tsp. finely chopped peeled fresh ginger
• 3/4 cup water
• 1/2 cup tomato puree
• 1/4 tsp. ground turmeric
• 1/4 tsp. garam masala
• 1/4 tsp. granulated sugar
• 2/3 cup fat-free half-and-half
• fresh cilantro for garnish

Makes 4 Servings (3/4 cup per serving)

1. Sprinkle chicken with 1/4 teaspoon salt. Heat canola oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned, about 5 minutes.
2. Meanwhile, combine onion, chile, garlic, and ginger, and water in a blender and puree. Pour over chicken and bring to boil. Stir in tomato puree, turmeric, garam masala, sugar, and remaining 1/4 teaspoon salt. Reduce heat and simmer, uncovered, until flavors are blended, 8-10 minutes. Stir in half-and-half; remove from heat and sprinkle with cilantro.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Chicken Tikka Masala is an Indian dish that consists of roasted chicken chucks marinated in spices and yogurt that is baked in a tandoor oven and served in a Masala sauce. This version is quick, easy and good for you. I highly recommend serving 1/4 cup of cooked brown rice on each plate for up to an additional 3 points per serving. If you want to add a little more spice to this dish, add a pinch of curry to the dish. This makes a nice weeknight dish and will become a comfort food favorite.

Winter-Spiced Pomegranate & Clementine Sangria

Ingredients:

• 1 (750-ml) bottle dry red wine, such as Grenache
• 1 cup reduced-calorie cranberry-juice cocktail
• 1 cup pure pomegranate juice
• 1/4 cup orange liqueur, such as Grand Marnier or Cointreau
• 2 clementines, halved & thinly sliced into half rounds
• 1 lemon thinly sliced
• 4 (3-inch) cinnamon sticks
• 5 star anises
• 1 cup diet lemon-lime soda
• 1/2 cup pomegranate seeds

Makes 8 Servings ( 1/2 cup per serving)

1. Combine wine, cranberry juice, pomegranate juice, orange liqueur, clementines, lemon, cinnamon sticks, and star anise in large pitcher.
2. Refrigerate at least several hours or up to overnight to allow flavors to blend.
3. When ready to serve, discard the cinnamon sticks and star anises, and pour in soda. Fill 8 wineglasses or other glasses with ice and top with sangria. Sprinkle with pomegranate.



WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can enjoy Sangria in the winter time with the right flavors. Pomegranate seeds and juice, cranberry juice, and clementines, are the perfect winter fruits for this cocktail. The cinnamon, star anise, and red wine have an earthy combination and leave a unique aftertaste in your mouth. Serve this to your guests and they will be delighted. Let the guests top off their sangria with a splash of seltzer. It will lighten the drink and give them some extra spark.

 

Peppered Beef Tenderloin with Port Wine Sauce

Ingredients:

• 1 tsp. whole black peppercorns
• 1 tsp. fennel seeds
• 3/4 tsp. salt
• 2 tsp. extra-virgin olive oil
• 1 (1-lb.) lean beef tenderloin, trimmed
• 1 small onion, finely chopped
• 2/3 cup ruby port wine
• 2 tsp. whole-wheat flour
• 1/2 low-sodium beef broth
• 1 tsp. Dijon mustard
• 2 tsp. unsalted butter

Makes 4 Servings (3 slices of beef & 2 tbsp. sauce per serving.)

1. Preheat the oven to 400 F.
2. Combine peppercorns, fennel seeds, and 1/2 teaspoon of salt in small zip-close plastic bag; press out air and seal bag. With meat mallet or rolling pin, pound until crushed. Spread spice mixture on sheet of wax paper. Roll tenderloin in spice mixture until coated, pressing so it adheres.
3. Heat oil in small heavy flameproof roasting pan over medium-high heat. Add beef and cook until browned on all sides, about 8 minutes.
4. Transfer pan to oven and roast until instant-read thermometer inserted into center of beef registers 145 F, about 30 minutes. Transfer to cutting board and let stand 10 minutes.
5. Meanwhile, to make sauce, spray roasting pan with nonstick spray and set over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add wine and cook, stirring, 2 minutes. Whisk in flour and cook, stirring, about 1 minute. Whisk in broth, mustard, and remaining 1/ 4 teaspoon salt; bring to boil. Cook, stirring, until sauce bubbles and thickens, about 4 minutes longer. Remove pan from heat; swirl in butter until melted. Cut beef against grain into 12 slices and serve with sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I like to call elegant entertaining during the winter solstice. Who doesn't love beef with red wine? If you don't have beef tenderloin on hand, use sirloin steak and broil or grill the steak instead. If you have a food processor or a spice grinder, put the spice mixture into the machine and grind it so it looks like a spice rub. I highly recommend mixing minced garlic with the spice mixture for a more aromatic flavor. The red wine sauce add a touch of zing to the beef. It goes great with potatoes and vegetables too.

Chicken with Carmelized Onion & Tomato Sauce

Ingredients:

• 4 boneless, skinless chicken breast halves
• kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 medium bell pepper, seeded & thinly sliced
• 1 small red onion, thinly sliced (1 cup)
• 6 Roma tomatoes, seeded & coarsely chopped (3 cups)
• 1/2 small zucchini, cut into bite-size strips (1/2 cup)
• 4 garlic cloves, minced
• 2 tbsp. balsamic vinegar
• 2 tsp. chopped fresh thyme
• 1/4 cup crumbled feta cheese

Makes 4 Servings

1. Preheat broiler. Season chicken with kosher salt and pepper. Place chicken on unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-15 minutes or until chicken is no longer pink (170 F), turning once halfway through broiling.
2. Meanwhile, in a large skillet heat oil over medium heat. Add bell pepper and red onion. Reduce heat to medium-low. Cook for 10-15 minutes or until very tender, stirring occasionally. Increase heat to medium. Add tomatoes, zucchini, and garlic; cook and stir for 2 minutes more. Stir in balsamic vinegar and thyme.
3. Thinly slice chicken. Serve chicken with tomato mixture; sprinkle with cheese.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the Sonoma Diet Cookbook. This is a colorful chicken dish is a great way to contribute to your healthy lifestyle. This dish represents both the colors and flavors of the Mediterranean and will quickly fill you up. The homemade tomato sauce gives the chicken a nice zing to it for flavor. If you don't have feta cheese on hand, use crumbled goat cheese or shredded mozzarella cheese and it will taste just as good.

Chard-Topped Steaks

Ingredients:

• 1 slice bacon, chopped
• 4 (4 oz.) beef tenderloin steaks, cut 1 inch thick
• salt
• freshly ground black pepper
• 3 cups very thinly sliced Swish Chard (4 oz.)
• 4 garlic cloves, minced
• 1 cup seeded, chopped tomato
• 2 tsp. chopped fresh thyme
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings

1. In a large skillet cook bacon over medium heat until crisp. Remove from skillet, reserving drippings. Crumble bacon; set aside. Remove skillet from heat; set aside.
2. Preheat broiler. Season steak with salt and pepper. Place steaks on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-14 minutes for medium-rare doneness (145 F) or 15-18 minutes for medium doneness (160 F), turning once halfway through broiling time.
3. Meanwhile, in a large skillet cook and stir Swiss chard and garlic in reserved drippings over medium heat for 4-6 minutes or just until tender. Stir in tomato, crumbled bacon, thyme, the 1/8 teaspoon salt and 1/8 teaspoon pepper. To serve, spoon Swiss chard mixture on top of steaks.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the Sonoma Diet Cookbook. This is both an elegant and wonder meal to enjoy any night of the week, It's quick, easy and delicious. If you don't have Swiss chard on hand, use kale and the meal will taste just as delicious. This colorful dinner is filled with so many nutrients you'll forget it's good for you.