Tuesday, September 29, 2015

Old-Fashioned Chicken Noodle Soup

  • 1 (3 lb.) chicken, cut into 8 pieces & skinned, giblets discarded
  • 7 cups water
  • 6 carrots, cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 2 onions, cut into eighths
  • 2 bay leaves
  • 2 tsp. salt
  • 1/2 freshly ground black pepper 
  • 2 cups broad egg noodles
  • 1 large tomato, chopped
  • 2 tsp. dried thyme, crumbled
  • 1/4 cup chopped fresh flat-leaf parsley

Make 6 Servings ( 2 cups per serving)
  1. Bring the chicken, water, carrots, celery, onions, bay leaves, salt, and pepper to a boil in a large soup pot. Reduce the heat and simmer, covered, until the chicken is tender and cooked through, about 45 minutes.
  2. Lift the chicken from the soup and set aside until cool enough to handle. Pull he chicken meat from the bones, then tear or cut it into bite-size pieces.
  3. Discard the bay leaves. Add the noodles and return the soup to a boil. Reduce the heat and simmer, uncovered, until the noodles are tender, about 5 minutes. Add the tomato and thyme; parsley and return 2 cups of the chicken to the soup; heat through, about 3 minutes.
Note: This recipe appears in the WW Ultimate Chicken Cookbook.  This is what I call one of the ultimate comfort foods. I loved chicken noodle soup when I was growing up but it was always from a can. I never knew how good chicken noodle soup could be when I made it from scratch. This chicken noodle soup will win over anyone. It has lots of flavor and vegetables in it too. The herbs are the key to making this soup flavorful. I also added some minced garlic while cooking the vegetables because garlic always makes everything taste better.

Pork & Pepper Salad with Balsamic Vinaigrette

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1/2 lb. lean pork tenderloin
  • 1 tbsp. extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 2 cups red or green cabbage, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/4 cup sugar-free balsamic vinaigrette dressing
  • 1/4 cup shredded reduced-fat mozzarella cheese
Makes 4 Servings
  1. Preheat the broiler. Place the bell peppers on a broiler pan and cook 4 inches from the heat, turning occasionally, until the skin is bubbly and browned all over. Place in a paper bag, seal, and set aside for 5 minutes, or until cool enough to handle. Remove, halve, and discard the skin, ribs, and seeds. Cut the peppers into strips.
  2. Place the pork on the broiler pan and cook for 12 minutes, turning once, or until a thermometer inserted in the center reaches 155 F and the juices run clear. Let stand for 10 minutes before cutting into thin slices.
  3. Warm the oil in a medium skillet over medium heat. Add the onion, cabbage, celery, salt and pepper. Cook, stirring frequently, for 10 minutes, or until tender.
  4. Dived cabbage mixture among 4 plates. Arrange the peppers and pork on top. Drizzle each  with dressing and sprinkle with 1 tablespoon of cheese.

Note: This recipe appears in the South Beach Diet Cookbook. Here's another meal to kick-start your healthy lifestyle. The pork is succulently juicy, the vegetables are aromatic and to top them off with mozzarella cheese is delicious. This meal is also colorful and can be made in 30 minutes or less any day of the week. Balsamic vinegar will work just as well as the vinaigrette dressing.

Wednesday, September 16, 2015

Trout Amandine

  • 3 lemons
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4 (5 oz.) trout fillets
  • 1/4 cup sliced almonds, toasted
Makes 4 Servings
  1. Juice 2 lemons and thinly slice the third.
  2. In a large skillet, bring 1/4 cup of the  lemon juice, 4 lemon juice, the wine, parsley, salt and pepper to a boil. Add the trout fillets, reduce the heat, and cover. Poach a gentle boil until the fillets are just opaque in the center, about 5 minutes. Transfer the fillets to plates and spoon the poaching liquid over the fillers. Discard the lemon slices from the skillet. Top the trout with the remaining lemon slices and sprinkle with the almonds.
Note: This recipe appears in the WW New Complete Cookbook. This is a quick and easy dish you can make any night of the week. This meal tastes like something you would order in a fancy restaurant-simple and elegant. The trout will cook quickly so keep an eye on those fillets. Poaching fish in lemons and white wine is so heavenly delicious you'll want to do it again with other fish and also, poultry too. 

Green Beans Amandine

  • 1/2 cup slivered almonds
  • 2 lbs. green beans, trimmed
  • 1 tbsp. extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1/4 tsp. salt
  • freshly ground black pepper
Makes 8 (1-cup) Servings
  1. Heat oven t0 275 F. Spread almonds on a baking sheet and  toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate and cool.
  2. While almonds are toasting, bring a large saucepan to a boil. Add beans and cook until just crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Drain again and pat dry.
  3. Heat oil in a large skillet over medium heat. Add garlic, reduce heat to medium-low, and cook, stirring frequently, until garlic is lightly golden and fragrant, about 2 minutes. Add beans and toss well to coat. Cover pan, increase heat to high, and cook until beans are heated through, 2-3 minutes. Transfer beans to a serving bowl and toss with almonds, salt, and pepper to taste. Serve warm.
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. The garlic and slivered almonds make the beans in this dish more flavorful and crunchy. The combination of olive oil and garlic in vegetables is so aromatic it's delicious. Work in bathes if you have to by keeping the first round warm until the next batch is ready. I highly recommend using flavorful olive oil in this dish. For more choices, visit www.TheImperialOlive.com. 

Monday, September 14, 2015

Chicken & Vegetable Yakitori

  • 2 tbsp. reduced-sodium soy sauce
  • 1 garlic clove, finely minced
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. cayenne pepper
  • 4 (1/4-lb.) thin-sliced chicken breasts, each split lengthwise
  • 32 (1-inch) squares orange or red bell pepper (about 1 1/2 peppers)
  • 32 (1/2-inch-thick) rounds small zucchini (about 3 zucchini)
  • 32 grape or cherry tomatoes
Makes 4 Servings (2 chicken & 2 vegetable skewers)
  1. Soak 16 (12-inch) bamboo skewers in water to cover for 20 minutes. Combine soy sauce, garlic, lemon zest, and cayenne in medium bowl. Add chicken and marinate, turning frequently, 10 minutes.
  2. Preheat broiler. Cover broiler pan with aluminum foil. Thread chicken onto 8 skewers. Discard excess marinade. Thread bell pepper, zucchini, and tomatoes alternately onto 8 remaining skewers., leaving about 1/4-inch space between each piece.
  3. Arrange chicken and vegetable skewers on broiler pan and spray with nonstick spray. Broil 5 inches from heat, turning once, until chicken is cooked through, about 4 minutes, and vegetables are softened, about 10 minutes.
Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love shish kebabs? Shish kebabs are a colorful meal that can burst with flavor when they are done right. Japanese food is so simple and delicious you can make it at home. These shish kebabs are so simple yet so flavorful. If the weather is nice, you can cook these  on the grill for the same amount of time and the shish kebabs will still be delicious and juicy. Don't forget to soak the wooden bamboo skewers in water before using them so they will not burn during the cooking process.

Spicy Grilled Sweet Potato Fries

  • 4 medium sweet potatoes (about 1 lb.) peeled
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne
  • 1/8 tsp. freshly ground black pepper
Makes 4 Servings (1 cup per serving)
  1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high heat.
  2. Cut sweet potatoes into fries 1/3-inch thick by 2 to 4 inches long. In a medium bowl, combine sweet potatoes, oil, paprika, thyme, salt, cayenne, and black pepper. Grill sweet potatoes, turning occasionally, until tender and lightly browned, 8-10 minutes. Transfer to a platter and serve hot.
Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You can have your French fries and eat them too. Sweet potato fries are just as good as fries you would get at a fast food joint. Plus, grilled fries are tastier and more satisfying than their deep-fried counterparts. The combination of thyme, paprika, salt, black pepper and cayenne spice these goodies up. These fries do cook in under 10 minutes so they will be ready to eat in no time. As for the olive oil, I highly recommend visiting www.TheImperialOlive.com for a choice of flavors.

Mushroom-Beef Burgers with Watercress Cream

  • 6 oz. cremini mushrooms, quartered
  • 1 1 /4 lbs. lean ground sirloin
  • 2 tsp. prepared horseradish
  • oil, for grill pan
  • 1/3 cup chopped watercress leaves and tender stems
  • 1/2 cup nonfat plain Greek yogurt
  • 8 thin slices (1 oz.) whole-wheat peasant bread, lightly toasted if you like)
Makes 4 Servings (1 burger per serving)
  1. In a food processor, finely chop the mushrooms, pulsing on and off, until they are the texture of coarse bread crumbs. Transfer to a medium bowl. Add the beef and horseradish and thoroughly combine. Form into 4 patties, each about 1 inch thick.
  2. Lightly oil a grill or grill pan and  heat over medium heat. Place the patties on the pan and cook for 6 minutes per side for medium to medium-rare.
  3. Meanwhile, in a small bowl, stir together the watercress and yogurt.
  4. For each burger, spread 1 slice of bread with 1 tablespoon of the watercress cream. Top with a burger, another 1 tablespoon watercress cream, and the second slice of bread.
WW POINTS VALUE: 6 pts. with bread, 5 pts. without bread
Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The people at the South Beach Diet have done it again making a delicious gourmet burger. Finely chopped up mushrooms are used in place of dried bread crumbs or flaxseed to hold the meat and seasonings together. Don't forget to season your burger with salt, freshly ground black pepper and minced garlic for a more flavorful burger. If you're on Phase 1, simply omit the bread and enjoy the burger on a bed of greens topped with a slice of tomato and the yogurt. If you have any leftover burgers, save them for sausage patties and eggs for breakfast the next day.