Indian-Spiced Pork Chops

This recipe is for pork chops, but I have used this marinade for chicken (for kebabs) with great results. It's simple and easy, and quick!

I find that it taste better if marinated overnight.

Indian-Spiced Pork Chops

4 servings, 5 P+/serving

Ingredients

2 TBSP plain Yogurt fat free

2 tsp honey

2 garlic cloves, minced

1 tsp white wine vinegar

1/2 tsp ground cumin

1/2 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp salt

1/8 tsp ground cloves

1/8 tsp ground cinnamon

1/8 tsp cayenne

4 (5oz) lean pork loin chops

In a zip-close bag, combine the yogurt, the honey, the garlic, the vinegar and the spices; add the chops and seal. Turn around to coat the chops completely. Marinate in the fridge for 2 hours or overnight.

Prep the grill for a medium fire and spray the grill rack with cooking spray.

Remove the chops from the marinade and discard the marinade. Grill the chops, turning once, until the temp of each is 164 F (about 4 minutes on each side).

From: Grill it! Weight Watchers 2005, p. 52

Tuscan Potato and Pepper Packets

Packet side dish #2!

Again, I think these are the perfect side dishes for the grill. Easy to put together, no mess, no dishes (YAY!), you can throw it together in minutes and let it do its thing while you are grilling away.

I put in the very explicit explanations for those who have never done packets, but bottom line is: prep the food, make packets big enough for the steam to have space (so the packet doesn’t blow open during cooking), and make sure to seal well so that the steam doesn’t escape.

This has been a favorite of ours for a long time now!

Tuscan Potato and Pepper Packets
4 servings, 4 P+/serving

Ingredients
1 TBSP olive oil
2 garlic cloves, minced
1 TBSP chopped, fresh rosemary
½ tspsalt
½ tsp black pepper (I put coarsely ground)
1 pound red potatoes, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced.

Prep the grill: Medium fire (or put the packet on the side away from the hot flame).

Prep the food: Combine the oil, garlic, rosemary, salt and pepper in a large bowl. Add the potatoes, bell pepper, and onion and toss to coat evenly.

Make the packets: Tear off 4 (15x18 inch) sheets of heavy-duty foil and spray with nonstick spray. Place one-fourth of the potato mixture in the middle of each foil sheet. To close the packets, bring the two opposite long sides of the foil up to meet in the center; fold the edges over twice to make a tight seal. Double fold the open sides to seal the packets.

Cook: Place the packets on the grill rack and grill, covered, until the potatoes are tender, 20-25 minutes (it’s ok if it over cooks a little, it’s even better!). With one or two wide spatulas, transfer the packet to a cutting board; carefully open, standing back to avoid the steam. Transfer the mixture from each packet to a plate.

Source: Weight Watchers, Best Eats 2008, p. 159

Note: It’s a good recipe to prep ahead and bring to a BBQ somewhere. If you make the packets ahead of time, the potatoes and peppers have time to marinate, and you can just throw them on the grill. I’m not fuffy about opening the packets, I just eat it straight out of the packet. That’s how we roll ;o)

Nutmeg Carrots

I like packet grilling for side dishes. It’s an easy, low maintenance way to cook a very flavorful side dish while the rest of the meal is grilling away.


Usually, I prepare the packet first, put it on the side of the grill where it slowly cook while the meat is doing its thing over the fire.

This one is simple and delicious and goes with pretty much anything.




Nutmeg Carrots
4 servings, 2 P+/serving


Ingredients
6 carrots, diagonally sliced (1/4 inch thick), about 4 cup
3 garlic cloves, peeled and halved
1 TBSP water
2 tsp olive oil
¼ tsp salt
¼ tsp freshly ground pepper (I like coarsely ground for such things, prettier if nothing else)
1/8 tsp ground nutmeg (freshly ground is MUCH better) *


Prep the grill: Medium fire (or put the packet on the side away from the hot flame).


Prep the food: Mix all ingredients in a bowl and toss well.


Making the packet: Place the mixture in the center of a double layer of heavy duty, extra-wide foil, about 24 inches long. Make a packet by bringing 2 sides of the foil to meet in the center, and pressing the edges together to two ½ inch folds. Then fold the edges of each end together to two ½ inch folds. Allowing room for the packet to expand, crimp the edges together to seal.


Please the packet on the grill rack and grill until cooked through, about 25 minutes. Remove the packet from the grill and open it carefully to allow the hot steam to escape (it WILL burn!). Place in a serving dish or divide evenly in 4 plates.


*Cinnamon works too


Source: Weight Watchers Grill It! 2005, p. 129

Molasse-Glazed Beef Kebabs

These skewers are delicious, a little goes a long way as they are packed with flavor! For Memorial day, it's neat to have something tasty and healthy on the grill!

These makes 8 servings of about 3 oz each (cooked). I will usually serve these with the Ginger Chicken Yakitori , a grain salad and a vegetable side. For about 12-15 PointsPlus, I have a full delicious filling meal, and I don't feel like I'm missing a thing. When everybody is scarfing down burgers, I like to have little servings of different things. Makes me feel like I'm having a lot of food and still remain right on plan.

Molasse-Glazed Beef Kebabs
8 servings (or 6), 5 P+/serving (or 7P+)

Ingredients
1 cup orange juice
1/2 cup unsulfured molasses
2 garlic cloves minced (or pressed)
3/4 tsp pepper
1/2 tsp salt
2 lbs trimmed beef steak (round), in 2 inches cubes

Tool: Metal skewers (on high heat, bamboo or wood will disintegrate eventually even if you soak them forever.

In a medium saucepan, bring the orange juice to a boil on high heat and reduce to 1/3 cup, about 3 minutes. Stir in the molasses and continue to boil until mixture reduces to 1/2 cup. Take off the fire.

Whisk in the garlic, salt and pepper. Throw in the beef cubes and toss to coat well. Thread the beef cubes on 8 metal skewers and grill over high heat turning frequently until meat is well browned 8 to 10 minutes.

Adapted from an American Test Kitchen's recipe :o)

Ginger Chicken Yakitori

It's summer again! Well almost! It's grilling time for sure! Here's a favorite recipe from an older Weight Watchers cookbook It's delicious, easy, and a little different than the usual grilling fare.

Ginger Chicken Yakitori
6 serving, 4 P+/serving

Ingredients
3 TBSP reduced sodium Soy sayve
2 TBSP mirin (cooking rice wine)
2 TBSP Sake or dry Sherry
2 TBSP grated, peeled fresh ginger
2 tsp sugar
1 pound skinless bonless chicken thighs, cut into 2-inch chunks
1 scallion, thinly sliced

1- Spray the grill rack with nonstick spray. Preheat the grill to medium-high. If using wooden skewers, soak them in water 30 minutes.

2- Meanwhile, to make the sauce, combine the soy sauce, mirin, sake, ginger, and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until the sauce is reduced to 1/3 cup, about 6 minutes. Remove the saucepan from the heat; set aside.

3- Thread the chicken on 6 (8 inch) skewers dividing it evenly. Place the skewers on the grill rack and grill, turning frequently and basting with the sauce, until the chicken is cooked through, about 10 minutes. Sprinkle the chicken with the sliced scallion. Serve hot or warm.

Great idea: Grill a few green onion whole and serve with the chicken (baby leeks would be even better!)

From: Sizzle it, Weight Watchers 2008, p. 27.

Middle Eastern Beef Kebabs

This is a recipe that we always end up going back to. It's delicious! We make it on the grill instead of the broiler, but it's the same thing.

Middle Eastern Beef Kebabs
4 servings, 6P+/Serving

Ingredients
1 onion, cubed
Grated zest of 1 lemon
2 TBSP fresh lemon juice
4 tsp olive oil
2 garlic cloves crushed
1 tsp ground cumin
1 tsp finely chopped fresh time (1/2 tsp dried)
1 tsp chopped fresh mint
1/2 tsp paprika
Dash cayenne
1 lb boneless beef tenderloin, in 1 inch cubes
1 bay leaf
1 onion, cut into 8 wedges
1 red bell pepper, seeded, cut into 8 squares
8 medium mushroom caps
chopped fresh flat-leaf parsley for garnish

Directions
1- Combine first 10 ingredients in a blender or food processor, pureed. Place marinade in a Ziploc bag and add the beef and the bay leaf. Turn to coat and let marinate 1 hour to overnight in the fridge, turning occasionally. Remove from the fridge about 30 minutes before cooking, drain the marinade into a little saucepan and bring to a boil. Keep boiling, stirring constantly for about 3 minutes.

2- Preheat the broiler or the grill. Thread the onion wedges, bell pepper, mushrooms, and beef onto 4 skewers, beginning and ending with the onion wedges. Set the skewers on the broiler or grill rack, keeping the rack 2-3 inches from the heat. Broil about 5 minutes on each side, basting with the marinade when turning. Discard the bay leaf.
Sprinkle the kebabs with the parsley and serve with any remaining marinade on the side.

Source: Weight Watchers New Complete Cookbook, P. 192

Spicy Molasse-Barbecued Drumsticks

This recipe is for the grill, but I've used it in the oven also. You can make the sauce in double or triple batch and keep it in the fridge for up to 2 weeks. It's delicious with chicken, pork, even beef!

Spicy Molasse-Barbecued Drumsticks

2 servings, 5P+/serving

Ingredients

3 TBSP bottled chili sauce

1 1/2 TBSP plain or seasoned cider vinegar

1 TBSP light molasses

1 tsp chili powder

1/2 tsp minced chipotle en abodo

1 garlic clove minced

4 (3oz) chicken drumsticks, skin removed

1 To make the molasses barbecue sauce, combine the chili sauce, vinegar, molasses, chili powder, chipotle en abodo, and garlic in a small saucepan; bring to a boil. Reduce heat to low and simmer, stirring, until thickened, 2-3 minutes.

2 Meanwhile, spray the grill rack with nonstick spray and prepare the grill. Place the chicken on the grill and cook, turning occasionally, about 8 minutes. Brush the chicken with the barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.

On the Broiler:

Preheat broiler, broil chicken 5 inches from the heat, turning frequently for 12-13 minutes, brush with the sauce and broil 5-6 minutes longer turning once or twice.

Cooking times vary with the size of the drumsticks!

Dining for Two, p. 135 Weight Watchers 2004

Spicy Indian-Style Chicken Kebabs

This is a go to recipe for me when I'm in the mood for grilled food but the weather isn't cooperating.

It also makes great leftovers for lunch the following day.

Spicy Indian-Style Chicken Kebabs

4 servings, 4 P+/serving

Ingredients

3/4 cup fat free plain yogurt

1 1/2 tsp ground coriander

2 garlic cloves, peeled and halved

1/2 tsp paprika

1/4 tsp cayenne pepper

3 TBSP chopped cilantro

1 pound boneless skinless chicken breast cut in 24 cubes

1 each yellow, red, green pepper cut in 24 pieces (each)

1/2 tsp salt

Combine the yogurt, coriander, garlic, paprika, cayenne, and 2 TBSP of the cilantro in a zip top bag; add the chicken. Squeeze out the air and seal the bag; refrigerate, turning occasionally for 25-30 minutes to 1 day.

Remove chicken from the bag and thread evenly (along with the pepper pieces) on 8 skewers*. Sprinkle evenly with salt.

Spray broiler rack with cooking spray; preheat broiler. Place skewers on the rack and broil 5 inches from the heat turning frequently until chicken is cooked through (about 12 minutes). Sprinkle skewers with remaining cilantro and serve.

* If using wooden skewers, soak in water for 20 minutes before using to keep from burning.

Pantry to Plate p.160, Weight Watchers 2007.