Island Chicken with Pineapple

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded & minced
• 3 garlic cloves, minced
• 1 (15 1/2) oz. can pinto beans, rinsed and drained
• 1/2 cup orange juice
• 1/2 tsp. dried oregano
• 1 cup chopped fresh pineapple
• 2 tbsp. chopped fresh parsley

Makes 4 Servings (1 cup chicken mixture & 1/4 cup pineapple per serving)

1. Sprinkle chicken with 1/4 teaspoon of salt. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked, through, bout 5 minutes. Transfer to plate.
2. Add remaining 1 teaspoon of oil, the onion, jalapeno, and garlic to skillet. Reduce heat to medium; cook, stirring, until onion is softened, about 5 minutes.
3. Stir in beans, orange juice, oregano, and remaining 1/4 teaspoon salt; bring to boil. Reduce heat and simmer until flavors are blended, about 2 minutes. Return chicken to skillet and cook until heated through, about 1 minute longer. Serve chicken topped with pineapple and parsley.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If  you love tropical food that is succulent and flavorful, this dish is for you. Don't be intimidated by the combination of jalapenos, pineapple and chicken. The flavors are juicy, flavorful and packed with heat. You can even use turkey in place of the chicken and the dish will still be good.

Our Favorite Meat Loaf

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 cup finely chopped white mushrooms
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb. lean ground beef
• 1/2 cup quick-cooking oats
• 2 large egg whites
• 3 tbsp. ketchup
• 1 tbsp. Worcestershire sauce
• 2 tsp. finely chopped freshly chopped thyme or 1/2 tsp. dried
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 garlic cloves, minced
• 1/4 cup tomato sauce

Makes 4 Servings (2 slices per serving)

1. Preheat oven to 350 F.
2. Heat oil in a large skillet over medium heat. Add mushrooms, onion, carrot, celery; cook, stirring, until onion is softened, about 5 minutes. Transfer to large bowl.
3. Add all remaining  ingredients except tomato sauce to vegetables in bowl; mix well. Press meatloaf mixture into 4 1/2 x 8 1/2 -inch loaf pan.
4. Bake meat loaf 30 minutes. Brush tomato sauce on top of loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 160 F for well done, 30-45 minutes longer. Let stand about 5 minutes. Cut into 8 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. I can understand why this is called our favorite meatloaf. It's flavorful, it's got lots of servings of vegetables and it's juicy. Who also knew that quick-cooking oats could be a great substitute for bread crumbs in holding the meatloaf together? This is a great comfort food that can be made on the weekend and be enjoyed the next day as leftovers. You won't miss the gravy with this meatloaf. The tomato sauce  makes it more flavorful.

Indian-Spiced Pork Loin with Yogurt Marinade

Ingredients:

• 1 lb. pork loin, fat removed
• 1/4 cup plain yogurt
• 1/4 tsp. ground turmeric
• 1/4 tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. dried mint
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork with salt and pepper.
2. Combine the remaining ingredients and stir to mix. Place in a leak-proof container or resealable bag such as a Ziploc bag; add pork. Force out all the air so that the meat is in contact with the marinade. Let sit for 15 minutes to overnight.
3. Grill or sauté the meat.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're looking for something quick, easy and delicious to grill, this dish is for you. Grilled pork is succulent and flavorful. Don't be intimidated by these flavors. The spices mixed in with the yogurt make the pork more flavorful and juicy. You can even use this marinade with chicken or turkey and the protein will still be juicy.

Grilled Stuffed Chicken Breasts

Ingredients:

• 8 sun-dried tomatoes (not oil packed)
• 1/3 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 8 fresh basil leaves, chopped
• 3 tsp. extra-virgin olive oil
• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 stuffed chicken breast per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. Combine the sun-dried tomatoes with enough boiling water to cover in a small bowl; let stand until softened, about 15 minutes. Drain the tomatoes and finely chop. Transfer the tomatoes to a medium bowl. Add the mozzarella cheese, Parmesan cheese, basil, 1 teaspoon of the oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through to the back of the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 tablespoons in each). Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 teaspoons oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what is called elegant entertaining that is flavorful. This chicken dish is a compliment to Italy with the flavors of sun-dried tomatoes, cheeses, basil and garlic. I added minced garlic to the sun-dried tomato and cheese mixture because garlic always makes everything taste better. The chicken is so succulent and juicy when it's grilled and flavorful with all the flavors of Italy stuffed inside. This dish can be served for company on a warm day or evening. You can stuff the chicken breasts and keep them refrigerated for up to 24 hours to they are ready to grill when your guests arrive. You can also serve a side of grilled vegetables alongside the chicken breasts to make the meal complete.

 

Grilled Romaine Lettuce

Ingredients:

• olive oil cooking spray
• 1 head romaine lettuce, quartered lengthwise and rinsed
• 2 tbsp. balsamic vinegar
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Spray a grill pan or the grates of a grill with olive oil to medium.
2. Place the romaine quarters, with some water clinging to them, on the grill and cook, turning the romaine as it browns in spots and softens, until crisp-tender, about 10 minutes.
3. Meanwhile, in a small bowl, whisk together the vinegar, oil, salt, and pepper.
4. Transfer the grilled lettuce to a platter. Drizzle the dressing over it and serve hot or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who knew that grilling lettuce could taste good afterwords? Don't be fooled by the romaine lettuce. It's a good source of  Vitamin C, beta-carotene, and even some iron from the dark green leaves. The dressing on the lettuce it quite tasty. You can even throw in some grilled tomatoes for a complete salad and it will be quite filling.

Rich Chocolate Mousse

Ingredients:

• 2/3 cup fat-free half-and-half
• 8 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. vanilla extract
• pinch salt
• 1 1/2 cups fat-free sour cream

Makes 4 Servings (3/4 cup per serving)

1. Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
2. With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the  mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your dessert and eat it too. Chocolate mousse is a classic French guilty pleasure it make you wonder how you can enjoy it with all the sugar. This chocolate mousse is sugar free, creamy and rich. The sour cream adds tang to the mousse. It is also recommended that adding a teaspoon or two of your favorite liqueur such as raspberry, orange, mint, hazelnut, Kahlua or any other liqueur while beating the sour cream, will add another layer of flavor to the mousse. They're right. The liqueur also makes the mousse richer.


Potato Gratin with Parmesan & Rosemary

Ingredients:

• 3 tbsp. whole wheat flour
• 2 1/4 cups reduced-fat milk
• 2 large garlic cloves, minced
• 1/2 tsp. dried rosemary, crumbled
• 1/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. light cream cheese
• 1/2 cup grated Parmesan cheese
• 2 1/2 lbs. russet baking potatoes, peeled & cut into 1/8-inch slices

Makes 8 Servings

1. Preheat oven to 400 F. Spray 9-inch square or round shallow baking dish with nonstick spray.
2. Put flour in a medium saucepan and gradually whisk in milk until smooth. Add garlic, rosemary, thyme, salt, and pepper; bring to simmer over medium heat. Cook, stirring, until sauce is consistency of heavy cream and no floury taste remains, about 5 minutes. Stir in cream cheese and cook, stirring, until melted, about 2 minutes; stir in Parmesan.
3. Put potatoes into large bowl; add cheese mixture and stir until coated evenly. Pile potatoes into prepared casserole dish, arranging top layers of potatoes.
4. Cover pan with foil; bake 1 hour. Uncover and bake until potatoes are tender and browned on top, about 35 minutes longer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Here's another take on a French classic comfort food. Potatoes are a wonderful comfort food when they are done right. This dish is creamy, soothing and flavorful. The combination of flour, milk, garlic, cream cheese and herbs make a delicious combination. This dish takes time and effort but it's worth it. This dish is perfect for serving when you have company and it's even better the next day as leftovers.