Tomatillo Enchilladas with Grilled Chicken

Ingredients:

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced
• 1 tsp. ground cumin
• 1/8 tsp. salt
• 2 lb. tomatillos. husks removed, fruits rinsed and coarsely chopped
• 2 tbsp. water
• 3/4 lb. cooked grilled chicken breast, diced
• 1 cup fresh or thawed frozen corn kernels
• 1 1/2 cups (6 oz.) shredded fat-free pepper Jack cheese
• 1 cup loosely packed fresh cilantro leaves
• 12 (6-inch) corn tortillas, warmed

Makes 6 Servings (2 enchiladas per serving)

1.  Preheat oven to 450 F. Spray large skillet with nonstick spray and set over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring, until vegetables soften, 2-3 minutes. Stir in cumin and salt. Add tomatillos and water. Bring to boil; lower heat and simmer, uncovered, 7-8 minutes. 
2. Meanwhile, stir together chicken, corn, and 1 cup Jack cheese in large bowl. 
3. Remove tomatillo sauce from heat and stir in cilantro. In two batches, transfer sauce to blender and puree, starting on low speed and holding blender lid down with folded kitchen towel. Stir 1 cup of sauce into chicken mixture; return remaining sauce to skillet. 
4. Spread 1 cup tomatillo sauce in bottom of 9 X 13-inch baking dish. Dip 1 tortilla at a time in remaining sauce, place on cutting board, and fill with 1/3 cup chicken mixture. Roll up and place seam side down in dish. Repeat with  remaining tortillas and chicken mixture. Spoon remaining sauce over enchiladas; sprinkle with remaining 1/2 cup cheese. Cover with foil and bake until heated through, 12-15 minutes. Remove foil, turn on broiler and broil enchiladas until cheese is browned, about 1 minute. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These treats are certainly a taste of Mexico. These enchiladas are both filling and flavorful. If you don't have corn on hand, substitute, sliced bell peppers and the enchiladas will be just as delicious. I highly recommend adding a tablespoon of fat-free sour cream to give these enchiladas a kick of zing. Even though 2 enchiladas make a serving, 1 enchilada will be filling enough. 

Argentinian Grilled Flank Steak with Chimichurri Salsa

Ingredients:

• 2 lb. flank steak
• 1 tbsp. red wine vinegar
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh oregano
• 1 tbsp. freshly ground black pepper
• 1 tbsp. smoked paprika
• 2 tsp. granulated brown sugar
• salt
• freshly ground black pepper
• 1 recipe Chimichurri Salsa

1. Season meat with salt and pepper; let sit for 10 minutes. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside.
2.  Combine vinegar, garlic, oregano, black pepper, paprika, and brown sugar. Rub with marinade and let sit for 1 hour to overnight in the refrigerator. 
3. Remove the steak from the marinade (discard the marinade). 
4. For a charcoal grill, place meat on the rack of and uncovered grill directly over medium coals. Grill the steak for 4-5 minutes per side for medium-rare. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
5. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain. Serve with chimichurri salsa.

Chimichurri Salsa:

• 1 cup fresh Italian parsley, packed
• 1/4 cup fresh cilantro, packed
• 1 tbsp. fresh oregano leaves
• 2 tbsp. shallots, minced
• 3 garlic cloves, peeled and chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp. lemon juice
• 3/4 tsp. dried crushed red pepper
• 1/2 tsp. ground cumin
• salt 
• freshly ground black pepper

1. Finely chop parsley, cilantro, and oregano leaves. Place in a bowl and add remaining ingredients. Mix well.
2. Let sit for at least 2 hours before serving.

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Cookbook. This dish is better than what you would order in a steak house or at a nice restaurant. This dish is said to represent the taste of wine country. Chimichurri salsa is an uncooked sauce that hails from Argentina. This sauce is used in cooking and is made of chopped parsley, oregano, minced garlic, olive oil and red wine vinegar. Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. The steak is absolutely delicious and the chimichurri salsa is delicious. The salsa goes great with potatoes and grilled vegetables as well. If you a re looking for a wine to pair with this dish, a red wine such as syrah, merlot or cabernet from Pursued by Bear Wine. 

Rosemary Chicken with Fresh Tomato and Balsamic Sauce

Ingredients:

• 4 (1/4-lb.) thin-sliced boneless, skinless chicken cutlets
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp. balsamic vinegar
• 2 cups red or yellow cherry tomatoes (or a mix of both), halved
• 1/4 cup reduced-sodium chicken broth
• 2 tsp. capers, rinsed and drained
• 1 tbsp. grated lemon zest

Makes 4 Servings (1 chicken cutlet with 1/3 cup sauce per serving)

1. Sprinkle chicken with 1/2 teaspoon rosemary and 1/4 teaspoon salt. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cooked through, 2-3 minutes per side. Transfer chicken to platter and keep warm. 
2. Add shallots and garlic to skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any browned bits  from the bottom of the pan, until vinegar is evaporated. Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoon salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulated juices to skillet; heat through. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This meal is quick, easy and delicious. This meal is just as delicious as what you would order at a restaurant. The combination of tomatoes and balsamic vinegar is divine. If you don't have cherry tomatoes on hand, you can use Roma tomatoes or other kinds of tomatoes in this dish and it will still be flavorful and delicious.  

Grilled Chicken with Puttanesca Sauce

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• kosher salt 
• freshly ground black pepper
• 1 1/2 cups grape tomatoes, quartered
• 1 tbsp. capers, drained
• 2 garlic cloves, minced
• 1 tbsp. anchovy paste
• 8 medium Kalamata olives, pitted and finely chopped
• 1 tbsp. extra-virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 tbsp. fresh basil, slivered

Makes 4 Servings (3 oz. chicken + 1/2 cup sauce per serving)

1. Coat a ridged grill pan with cooking spray; set over medium-high heat. (Alternately, coat an outdoor grill with cooking spray; heat grill to medium-high). 
2. Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes. 
3. While chicken rests, combine tomatoes, olives and capers in a medium bowl; set aside. 
4. Heat oil in a small skillet over medium heat; add garlic and red pepper flakes. Sauté until just fragrant, about 30 seconds. Stir in anchovy paste, if using. 
5. Add garlic mixture to tomato mixture; sprinkle with basil and stir gently. Serve chicken with sauce spooned over top.

WW POINTS VALUE: 1 pt. 

Note: This recipe appears on www.weightwatchers.com. Puttanesca sauce hails from Naples, Italy and is made from tomatoes, capers, garlic, anchovies and Kalamata olives. This sauce is typically served with spaghetti but it's delicious with chicken. This version is spicy yet comforting with grilled chicken. Grilled chicken with any kind of homemade sauce is deliciously divine. This dish will quickly become a favorite warm weather dish at your dinner table.  

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Poached Salmon with Cucumber-Dill Sauce

Ingredients:

Salmon:

• 2 cups dry white wine
• 2 cups water
• 1/2 tsp. chicken-flavored bouillon cubes
• 6 peppercorns
• 4 sprigs fresh dillweed
• 2 bay leaves
• 1 rib of celery
• 1 small lemon, sliced
• 6 (4 oz.) salmon fillets, 1/2-inch thick

Cucumber-Dill Sauce:

• 1/3 cup peeled, seeded, finely chopped cucumber
• 1/3 cup fat-free sour cream
• 1/3 cup plain fat-free yogurt
•  2 tsp. chopped fresh dillweed
• 1 tsp. Dijon mustard
• fresh dillweed sprigs

Makes 6 Servings 

To make the salmon:

1. Combine the wine, water, bouillon peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
2. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.

To make the cucumber-dill sauce:

1. In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed and mustard.
2. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the South Beach Diet Book. This is a delicious dinner to kick-start your healthy lifestyle or if and when you fell off the healthy bandwagon and want to jump back on. If you don't want to poach the salmon, you can marinate the salmon in this liquid, grill the salmon and then serve the salmon with grilled vegetables of your choice with the Cucumber-Dill sauce. The sauce is actually nice with the grilled fish and vegetables. 

Banana Bread

Ingredients:

• 1 3/4 cups whole wheat flour
• 3 tbsp. packed light brown sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 cup chopped walnuts
• 8 dried dates
• 6 dried apricot halves, chopped
• 1 large egg
• 1 very ripe banana, mashed
• 1/4 cup fat-free milk

Makes 12 Servings (1/12 of bread per serving)

1. Preheat the oven to 350 F; spray an 8 x 4=inch loaf pan with nonstick spray. 
2. In a medium bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon; stir in the walnuts, dates, and apricots. In a small bowl, beat the egg; add the banana and milk. Pour over the flour mixture; stir until just blended (do not overmix). 
3. Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely on a rack. 

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW New Complete Cookbook. Banana bread is a wonderful comfort food on the go or when you're sitting at the table. Banana make this bread moist and the dates, apricots, walnuts and cinnamon make the bread flavorful. You can even cut the light brown sugar in half in this recipe and the banana bread will still be delicious. 

Scallion-Ginger Meatballs

Ingredients:

• 1 lb. ground turkey breast
• 3 tbsp. teriyaki sauce
• 3 scallions, finely chopped
• 2 tsp. grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 tsp. canola oil
• 1/4 cup hoisin sauce
• 2 tbsp. dry sherry or water
• 1 lb. baby bok choy, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 2 tbsp. water
• 2 tsp. sesame seeds

Makes 4 Servings (3 meatballs, about 2/3 cup vegetables  and 1 1/2 tablespoons sauce per serving)

1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl. With damp hands, form the mixture into 12 meatballs.
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through, about 12 minutes. Transfer to a serving bowl; keep warm. 
3. Add the hoisin sauce, sherry or water and remaining 1 tablespoon teriyaki sauce to the skillet; cook, scraping up any brown bits from the bottom of the pan. Cook, stirring, until slightly thickened, about 1 minute. 
4. Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet. Cook, covered, until tender, about 5 minutes; drain. 
5. Add the meatballs and bok choy- mixture to the sauce, turning to coat the meatballs. Cook until heated through, about 1 minute longer. Serve sprinkled with the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about ordering takeout, PUT DOWN THE PHONE!! This meal is just as tasty and flavorful as what you would order on the phone or at the restaurant. Turkey meatballs are just as delicious as beef meatballs and they are healthier for you when they are done right. These meatballs are delicious with the vegetables with all the Asian flare. If you don't have bok choy on hand, substitute broccoli and the meal will be just as delicious.