Steamed Artichoke

This evening, at my weight watchers meeting, it was all about trying new vegetables or preparing your favorites in a different way. My all time favorite vegetable has to be the Artichoke. I've been eating them since I was a little girl and still indulge in this sometime overwhelming food.

Artichokes are rich in fiber, iron, vitamin B6, vitamin C and a whole host of other great "stuff". Not to forget extremely low in calories and virtually fat free.

My favorite way to prepare them is simply steaming them. I like to cut the top off and steam in salted water for about 20 minutes. When you can pull the leaves apart, the artichoke is ready! Some people like to dip the leaves in some garlic butter but it is also very tasty plain.

Watch this you tube video for pointers on how to eat them and avoid the "choke".

Stuffed Peppers

Even better leftover!

Source: Weight Watchers New Complete Cookbook
Ingredients: Serves 4, 5 points plus

1/2 lb lean ground beef
1 cup cooked brown rice
1 onion, finely chopped
1/4 cup frozen green peas, thawed
1/4 cup grated Parmesan cheese
2 Tbl tomato paste
3 garlic cloves, minced
1 tsp minced fresh thyme
1 tsp minced fresh basil
4 green, red or yellow bell peppers, tops cut off and seeded
1/2 cup tomato puree or tomato sauce.

1. Preheat oven to 350

2. Mix together beef, rice, onion, peas, Parmesan, tomato paste, garlic, thyme and basil in large bowl; spoon evenly into bell peppers. Stand peppers in shallow baking dish. Pour tomato puree over peppers; add enough water to baking dish to come partway up sides of peppers.

3. Cover baking dish with foil and bake, basting peppers occasionally with tomato liquid, 30 minutes. Uncover and bake until peppers and rice are tender and filling is cooked through, about 20 minutes longer. Let stand 5 minutes before serving.

Notes: I replaced the fresh herbs with a few sprinkles of Italian Seasoning. I did not do the basting while cooking and they turned out just fine. When I make rice for other dishes, I often make extra and freeze it so it can be ready for meals like this. Just defrost and use!

Scallop Fried Rice

Doesn't this look pretty?! This is a great variation to the normal run-of-the-mill chicken fried rice.

Enjoy!

Source: Weight Watchers Complete Cookbook

Ingredients: serves 4, points plus- 7

2 tsp canola oil

2 large eggs, lightly beaten

3/4 lb bay scallops

3 scallions, sliced

1 small red bell pepper, diced

1 portobello mushroom, stemmed and diced

1 Tbl minced peeled fresh ginger

1/4 tsp salt

1/4 tsp black pepper

2 cups cold cooked long-grain white or brown rice

1 cup frozen baby peas, thawed

1 1/2 tsp Asian (dark) sesame oil

1. Heat nonstick wok or deep large nonstick skillet over high heat until drop of water sizzles in pan; add 1 tsp of canola oil and swirl to coat pan. Add eggs and stir-fry until set, about 2 minutes. Transfer to plate. Add scallops to wok and stir-fry until just opaque in center, about 3 minutes. Transfer to a small bowl.

2. Add remaining 1 tsp canola oil to wok. Add bell pepper, mushroom, ginger, salt and black pepper; stir-fry until vegetables are crisp-tender, about 2 minutes. Add all remaining ingredients and stir-fry until heated through, about 4 minutes.

3. Break up eggs and add to wok along with scallops; stir-fry until mixed well, about 1 minute longer.

Notes- I used 1/2 cup egg beaters instead of the eggs. If you do this, remember to adjust your points down.

Peanut Butter Cookies

Source: Weight Watchers New Complete Cookbook

Ingredients: makes 24- 3 pts plus each

1/2 cup + 2 Tbl all-purpose flour

1/2 cup white whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

4 Tbl butter, softened

1/4 cup natural chunky peanut butter

1/3 cup packed dark brown sugar

1 large egg

1 tsp vanilla extract

1/2 cup peanut butter chips

1. Preheat the oven to 350. Spray 2 baking sheets with nonstick spray.

2. Whisk together all-purpose flour, white whole wheat flour, baking soda, and salt in small bowl. With electric mixer on medium speed, beat butter and peanut butter in large bowl until creamy. Gradually beat in brown sugar, egg, and vanilla until light and fluffy. Reduce mixer speed to low. Gradually add flour mixture, beating just until blended. Stir in peanut butter chips. Drop dough by generous tablespoonfuls, about 1 inch apart, on prepared baking sheets, making total of 24 cookies. With back of fork, lightly press each cookie to form crisscross pattern.

3. Bake until cookies are browned on bottom, 12-15 minutes, rotating baking sheets after 6 minutes. Let cool on baking sheet on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

Note- I didn't have any peanut butter chips so I just used chocolate chips and thought they turned out great. Enjoy!

Apricot and Mustard- Glazed Pork Roast

This one sounds amazing, looks beautiful and tastes great! A great meal to knock the socks off of anyone....and very easy to put together.

Source: Weight Watchers Momentum Cookbook

Ingredients:

3 garlic cloves, minced

1 Tbl chopped fresh rosemary or 1 tsp dried

3/4 tsp salt

1/4 tsp pepper

1 (1 1/4 lb) boneless center-cut pork loin roast, trimmed

2 Tbl apricot jam

2 Tbl Dijon mustard

1. Preheat the oven to 400. Lightly spray a roasting pan with nonstick spray.

2. Stir together the garlic, rosemary, salt and pepper in a small bowl. Rub the mixture over the pork. Place the pork in the prepared pan and roast for 30 minutes.

3. Stir together the jam and mustard in a small bowl and brush all over the pork. Continue to roast the pork until an instant read thermometer inserted into the center registers 160 for medium, about 10 minutes longer. Transfer to a cutting board and let stand 10 minutes. Cut the roast into slices.

Note- I didn't use a thermometer but cooked mine for a little bit longer. It wasn't dry...just needed a bit more time. If you have a digital thermometer that you can leave in the roast, I would suggest one of those vs. a thermometer you keep sticking the poor little piece of meat with. You can also add some some sliced potatoes. Just toss them with the same garlic-rosemary mixture.

I also had leftovers and ate them cold...VERY YUMMY!!

Blueberries with Whipped Ricotta and Balsamic Syrup

Source: Weight Watchers Momentum Cookbook

Ingredients: serves 4

¼ cup balsamic vinegar

1 cup fat-free ricotta cheese

4 tsp sugar

2 tsp grated orange zest

2 pints blueberries

Orange zest stripes

1. Bring the vinegar to a boil in a medium saucepan over medium heat; boil until reduced by half, about 2 minutes. Remove the saucepan from the heat and let cool about five minutes.

2. Meanwhile, puree the ricotta in a mini or regular food processor. Scrape the cheese into a small bowl and stir in the sugar and orange zest.

3. Divide the blueberries evenly among 4 dessert dishes; top evenly with the ricotta mixture. Drizzle evenly with the vinegar and sprinkle with the zest strips.

Note- It is absolutely necessary to puree the ricotta cheese. If not….it’s a little grainy.

Baja-Style Shrimp Tacos

Spring has sprung and it’s definitely time to start cooking with more citrus! If you’ve never tried it…I highly suggest it. A great way to add wonderful flavoring with no extra calories!

Source: Family Circle Magazine

Ingredients:

Marinade and dressing:

1/3 cup cilantro leaves, finely chopped

¼ cup fresh lime juice- about two limes

¼ cup olive oil

1 Tbl honey

½ tsp chili powder

½ tsp salt

¼ tsp cumin

¼ tsp pepper- opt

Tacos:

1 lb cleaned med. Shrimp (35-40 count)

4 cups finely shredded cole slaw mix (or green and red cabbage)

1 pkg taco-size flour tortillas

1 cup prepared guacamole

1. In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper.

2. Heat broiler to high. In a medium size bowl, combine ¼ cup of the marinade and the shrimp. In a second medium size bowl, combine remaining marinade and the cole slaw mix. Let both marinade for about 10 minutes.

3. Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from the heat, for 6 to 7 minutes, turning once.

4. Spread tortilla with about 2 tbl guacamole. Top with 4 or 5 shrimp and ¼ cup slaw. Repeat for the rest of the tacos!

Note- I don’t enjoy using the broiler so I heated up the grill, laid a piece of foil on the grill rack and cooked the shrimp that way. Also, if you can, please please buy shrimp that already have the shell removed! I stood over the sink for 30 minutes peeling them before I could put them in the marinade. Shells on are fine for peel and eat shrimp…but when cooking, spend the extra money on buying them already shelled.

Couscous Salad

Need a different side item to go with your normal chicken breast dinner? Tired of a mixed green salad? Try this fancied up couscous salad. It is better when it’s fresh…so don’t wait too long before you dig in!

Source: Weight Watchers- weekly reader Ingredients: serves 4, 5 points plus

1/2 tsp salt, divided

1/2 cup quick cooking whole-wheat couscous

15 oz canned kidney beans, rinsed and drained

2 med. Scallions, trimmed and chopped

1 cup cooked, chopped broccoli

¼ tsp crushed red pepper flakes, optional

¼ tsp cumin seeds

1/3 cup canned tomato juice

1 Tbs white wine vinegar

1 tsp olive oil

Combine ¾ cup water and ¼ tsp salt in a small saucepan; bring to a boil. Stir in couscous and reduce heat to low; cover and simmer for 2 minutes. Remove from heat and set couscous aside, covered, for 10 minutes. Uncover pan, fluff couscous with fork and spoon into a serving bowl. Let cool to room temp.

When cool: add beans, scallions and broccoli; toss gently but well.

In a small bowl, combine red pepper, cumin, remaining ¼ tsp salt and tomato juice; stir well. Stir in vinegar and oil and pour over salad; toss gently but well.

Yields about 1 cup per serving.

Notes: I didn’t have cumin seeds so I just used ground cumin; I thought it was just as good. I also added some shredded carrots and shredded cabbage. Yummy