Curried Singapore Noodles with Lobster

Ingredients:

• 6 oz. rice vermicelli
• 2/3 cup low-sodium chicken broth
• 2 tbsp. reduced-sodium soy sauce
• 1 tbsp. Chinese rice wine or dry sherry
• 1/2 tsp. granulated sugar
• 2 (8-ounce) thawed frozen lobster tails
• 1 tbsp. canola oil
• 3 garlic cloves, minced
• 1 tbsp. finely grated peeled fresh ginger
• 1 large red bell pepper, cut into thin strips
• 2 tsp. curry powder
• 4 scallions, sliced on the bias

Makes 4 Servings (1 1/2 cups per serving)

1. Prepare noodles according to package directions. Drain in colander under cold running water . Drain again. Meanwhile, combine broth, soy sauce, wine and sugar in small bowl.
2. Remove lobster meat from shells and cut it into chunks. Heat oil in a wok or large skillet over medium-high heat until very hot. Add lobster and cook, stirring until just opaque, about 3 minutes. Add ginger and garlic; stir-fry 1 minute. Add bell pepper and stir-fry until softened, about 1 minute. Add curry powder and stir-fry 15 seconds. Stir in noodles and broth mixture. cook, tossing, until liquid evaporates and noodles are hot, about 2 minutes. Remove from heat and stir in scallions.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. This dish is for anyone who loves Chinese food. It's quick, easy and packed with bold flavors. It's also a very colorful dish that's very filling. Cooking lobster is not as intimidating as you may think. You can find frozen lobster tails at your local fish market and at some grocery stores. The best way to cook lobster is to bring a large pot of salted water to a boil and cook them for 4 minutes. Take them out of the pot and let them cool for 1 minute. Then take a knife and cut through the tail and pull out the meat and toss the shells. You can then cook the lobster according to the directions. The key to making really good Chinese food are the 3 main ingredients: scallions, ginger and garlic. Garlic always makes everything better. Don't be intimidated when cooking this dish. Chinese cooking may look challenging but it's very simple. it's like Italian cooking but with different noodles and spices. My mom and I had this dish for dinner this evening and it was so delicious. The lobster, noodles and vegetables really filled me up so I wasn't hungry 1 hour later. If you can't find or afford lobster, you can instead use shrimp, chicken, turkey, pork or beef and it will still be delicious. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE! Make this dinner in 30 minutes or less and you'll be just as happy.

 



Spicy Steak Pizzaiola

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 tsp. red pepper flakes, or to taste
• 1 (15-oz.) can Italian peeled tomatoes
• 1 tsp. dried  oregano
• 1/2 tsp. salt
• 3 tbsp. coarsely chopped fresh parsley
• 1 (1-lb.) lean boneless sirloin steak, trimmed
• 1/2 small (8-oz.) whole wheat baguette

Makes 4 Servings

1. Heat 2 teaspoons of oil in medium saucepan over medium-high heat. Add onion, 3 cloves of garlic, and pepper flakes. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes, 1/2 teaspoon oregano and 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, stirring occasionally and breaking up tomatoes, until sauce thickens slightly, about 8 minutes. Stir in parsley.
2. Spray broiler rack with nonstick spray; preheat broiler. Sprinkle steak with remaining 1/4 teaspoon salt. place steak on pan and broil, turning once, until instant-read thermometer inserted into center of steak registers 145 F for medium, about 5 minutes per side. Transfer to cutting board; let stand for 5 minutes.
3. Split baguette lengthwise, then cut each piece into half again, making 4 equal pieces. Mix remaining 1 teaspoon oil, remaining garlic clove, and remaining 1/2 teaspoon oregano in a small bowl. Brush mixture on cut sides of bread. Place bread, cut-side up, on broiler rack and broil until lightly browned. Cut steak into 12 slices. Serve with sauce and bread.

WW POINTS VALUE: 7 pts. (3 slices steak, 1/2 cup sauce & 1 piece garlic bread per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I made this dinner this past weekend and it was SOO good. This is what you would normally see on the menu at an Italian restaurant and you can easily make this meal at home. The combination of steak and tomatoes with Italian flare is absolutely divine. I think this dinner tastes better and cheaper than what you would get at the restaurant. I also highly recommend serving a vegetable side alongside this dinner for a more colorful and filling meal. Also, don't forget the wine. What good is an upscale steak dinner without wine?

Fishy Tacos with Tangy Cilantro Slaw

Ingredients:

• 1/2 cup light sour cream
• 1 tsp. minced chipotles in adobo
• 2 1/2 cups shredded red cabbage
• 1 large carrot, shredded
• 2 scallions, thinly sliced
• 1/2 cup chopped fresh cilantro
• zest and juice of 1 lime
• 2 tsp. canola oil
• 1/2 tsp. salt
• 1 pound skinless cod or halibut filet, cut into 1-inch pieces
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 8 (6-inch) corn or whole wheat tortillas, warmed

Makes 4 Servings

1.  Stir sour cream and chipotles en adobo together in small bowl.
2. Stir cabbage, carrot, scallions, cilantro, lime zest and juice, oil and 1/4 teaspoon of the salt in a large bowl.
3. Spray ridge grill pan with nonstick spray; set over medium-high heat until very hot.
4. Sprinkle fish with chili powder, cumin and remaining 1/4 teaspoon salt. Place on grill pan and cook, turning once, until fish is just opaque throughout, about 3 minutes per side. Divide fish evenly among tortillas. Top evenly with slaw and sour cream mixture.

WW POINTS VALUE: 7 pts. (2 tacos per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I have always wanted to try fish tacos and this recipe looked too good to pass up. Plus, I was cleaning out the fridge and had all the ingredient and some to make these. These were totally different yet so delicious. When I normally eat tacos, they usually contain beef but fish tacos filled with vegetables and the right seasoning really wake up my taste buds. You can use any kind of white fish in these tacos and it will still be delicious. I used tilapia and the tacos were nice. If you don't have any chipotles en adobo, use any other kind of chili. I recommend doing a few things in making these fish tacos: add garlic to the sour cream mixture because garlic always make everything better, I added cumin along with the chili powder because chili powder and cumin always add heat and flavor to any Mexican dish, add radishes or jicama for a more healthy vegetable crunch, and use the Chipotle Infused Extra-Virgin Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Wine-Braised Chicken with Artichokes and Olives

Ingredients:

• 3 tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (5-ounce) boneless, skinless chicken breasts
• 1 1/2 tsp. extra-virgin olive oil
• 3 large shallots, thinly sliced
• 1/2 cup dry white wine
• 1 (14-1/2 oz.) can reduced-sodium chicken broth
• 1 (9-oz.) package frozen artichoke hearts, thawed
• 8 pitted kalamata olives, halved
• 2 tsp. chopped fresh rosemary
• 2 tbsp. chopped fresh parsley

Makes 4 Servings

1. Combine 2 tablespoons flour, salt and pepper on a large plate. Coat chicken breasts, on at a time, in mixture.
2. Heat the oil in a large skillet over medium-high heat. Add chicken; scatter shallots around chicken. Cook, turning chicken once and stirring shallots occasionally, until chicken is lightly browned, about 5 minutes.
3. Stir in wine. Cook, scrapping up browned bits from bottom of skillet, about 30 seconds. Add broth. Sprinkle 1 remaining 1 tablespoon flour over broth and whisk in. Bring to boil. Add artichoke hearts, olives, and rosemary. Reduce heat and simmer, uncovered, stirring sauce occasionally, until chicken is cooked through, about 4 minutes.
4. Transfer chicken to platter. Continue to simmer sauce until reduced and thickened, about 3 minutes. Spoon sauce over chicken and sprinkle with parsley.

WW POINTS VALUE: 8 pts. (1 piece chicken & 1/2 cup sauce)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Mediterranean food is so good when it's done right.  Even though the recipe doesn't call for garlic, I highly recommend adding garlic to this dish because garlic always makes everything better. You can also use onions in place of the shallots and the dish will still be delish. The combination of white wine, chicken broth, flour, onions and garlic is so comforting and delicious. Don't worry if the sauce looks brown; it's just the flour adding thickness to the broth and wine. The artichoke hearts and kalamata olives give this dish the extra Mediterranean flare. This dish was so heavenly delicious it made me feel like I was dining on the Mediterranean coast. If you're ever craving upscale Mediterranean cuisine but don't won't to go out to a restaurant, this meal is for you and it can be made in 20 minutes or less. Plus, you won't find this dish on the menu. I highly recommend serving this dish to company along with garlic bread because one bite of this dish and  they will be happy as a clam.



Broiled Grapefruit with Mango-Honey Glaze

Ingredients:

• 3 Tbsp. nectar (any type), mango
• 2 Tbsp. honey   
• 1/4 tsp. ground ginger, or to taste
• 2 small pink grapefruits, halved horizontally

Makes 4 Servings

1. Stir together nectar, honey and ginger.
2. With a serrated knife, loosen inside of grapefruit rinds. Cut along membranes to loosen segments and discard any seeds.
3. Place grapefruit on broiler rack, 4 inches from flame. Brush surfaces with honey mixture. Broil grapefruit until tops begin to brown, about 3 minutes. Remove immediately. Garnish with mint leaves, if desired.

 WW POINTS VALUE: 2pts. (1/2 grapefruit per serving)

 

Note: This recipe appears on www.weightwatchers.com. This colorful and special treat bursts with bold flavors it's that good. This was such a nice treat for dessert. You can enjoy this treat for breakfast, lunch, dessert or as a light snack and you'll be so happy. You can use any kind of nectar in this recipe and your treat will still be heavenly delicious. Choose pink or red grapefruits over white, for a significant beta-carotene boost. If you don't have any ginger on hand, you can use cinnamon or nutmeg and it will still be delicious. I highly recommend serving this grapefruit with vanilla ice cream for dessert when you're having company because cooked fruit with vanilla ice cream is a delicious way to end a party.

 

 



Red Beans and Rice

Ingredients:

• 1/2 cup quick-cooking whole-grain brown rice
• 1 tbsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 (15 oz.) can red kidney beans, rinsed and drained
• 1/2 tsp. dried thyme
• 1/4 tsp. garlic powder
• 1/4 tsp. hot pepper sauce, or more to taste
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. ground white pepper

Makes 4 (3/4-cup) Servings

1. Cook rice according to package directions. Remove from the heat.
2. In a large skillet, heat oil over medium heat. Add onion and cook until translucent and beginning to brown, 3-5 minutes. Add rice, beans, thyme, garlic powder, hot pepper sauce, salt, black pepper and white pepper; stir to combine. Cook until heated through, about 2 minutes. Serve hot.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Red beans and rice is a traditional Louisiana side dish that packs heat and flavor. This was a totally different side dish for me because it was filling and packed with heat. This dish would go great with chicken, steak, pork or fish when you want to turn up the heat. Plus, this side dish will quickly fill you up. 

Creamed Spinach

Ingredients:

• 2/3 cup low-fat cottage cheese
• 1/4 cup 1% milk
• 1 tbsp. grated Parmesan cheese
• 1/2 garlic clove, minced
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 (10 oz.) bags triple-washed spinach, steamed until tender and chopped

Makes 4 Servings

1. In a food processor or blender, combine the cottage cheese, milk, Parmesan, garlic, salt and pepper; puree. Add one-fourth of the spinach; puree until smooth.
2. In a large skillet, combine the remaining spinach with the cottage cheese mixture. Cook, stirring occasionally, until heated through, about 5 minutes.

WW POINTS VALUE: 1 pt. (1/4 of spinach per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I have now come to really love spinach in or with almost anything. This version of creamed spinach is a purred mixture of cottage cheese and milk that take place of heavy cream and butter that are traditionally used in this dish. The garlic and Parmesan just make it better, as always. I really loved this side dish I had with my fried chicken because it added a bright color to the plate and it was really delicious. I highly recommend this side dish with any lean protein because it will help you fill up quickly and it's got flavor.