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

Sauteed Summer Squash with Tomatoes and Corn

This is a simple little side dish that I used to make all the time. A few months ago, I dug out my Simply Bueno cookbook, and rediscovered this along with a few other favorites that I had forgotten about. It is delicious, and perfect for summer time because it's as good hot as it is cold.

It's one of those recipe that you can easily spice up, or spice down depending on taste! :o)

Sauteed Summer Squash with Tomatoes and Corn
4 servings, 3 P+/serving

1 TBSP canola oil
1 onion finely chopped
1 jalapeño chile pepper, seeded and minced
2 garlic cloves, finely chopped
1 lb zucchini, diced
2 tomatoes, seeded and diced
3/4 cup fresh or thawed corn kernels
1/2 tsp salt
1/8 tsp freshly ground pepper
2 TBSP chopped fresh cilantro

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.

Add the jalapeño and garlic; cook, stirring frequently, until fragrant, about 30 seconds.

Add the zucchini and cook, stirring occasionally, until crisp-tender, about 3 minutes.

Add the tomatoes, corn, salt and ground pepper; cook, stirring occasionally, until softened, about 3 minutes.

Stir in the cilantro and serve.

Source: Simply Bueno (Weight Watchers) p. 197

Peach and Ginger Crepes

We recently moved our dinning table closer to the window, and on beautiful mornings, the sun hits right on our table as we sit there having breakfast. It's sort of a magical thing when we have time to just sit and enjoy the morning together. On the weekend we like to indulge a little bit and sometimes we go hunting for different breakfast that does not include eggs or oatmeal. :o)

This recipe is one of those "special breakfast" recipe that we don't do too often, but that is so delicious, that we keep it in reserve "just in case". Thing is, it's easy and quick enough to be an every day recipe and it's not THAT high in P+ really, I did add some FF cool whip to it, because I was feeling fuffy!

Peach and Ginger Crepes
4 servings, 4P+/serving

Ingredients
4 ripe peaches, about 1 1/2 pound, halved, pitted, chopped
2 TBSP granulated sugar
2 TBSP chopped candied ginger
2 tsp lemon juice
4, 7inches, ready-to-use crepes
2 tsp confectioners' sugar

Combine the peaches, granulated sugar, ginger, and lemon juice in a medium bol; let stand 10 minutes.

Place 1/4 of the mixture in the center of each crepe; roll up to enclose the filling. Place each filled crepe, seam side down, in the middle of a breakfast plate. Sprinkle with confectioners' sugar.

Source: Mix it Match It cookbook, Weight Watchers 2007, Breakfast section.

Shredded Green Beans, with lemon-lime zest and snipped chives

This is another recipe that is delicious on the spot, but also makes great picnic/lunch fare.

You can get fuffy cutting the beans, or you can put them through a chopper, it won’t be nearly as pretty, but it will be a lot faster.

Shredded Green Beans, with lemon-lime zest and snipped chives
4 servings, 2 P+/serving

Ingredients
3/4 pound green and/or yellow beans, tops and tails trimmed
2 TBSP extra-virgin olive oil
2 TBSP water
Grated zest of 1 lg lemon
Grated zest of 1 lime
1/4 cup chopped fresh chives
Fine salt and pepper to taste

Directions
Slice beans on a diagonal into roughly 1/8 inch pieces. The result should be tiny, angular zeros.

Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2-3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.

Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

Source: Super Natural Cooking, Heidi Swanson, P. 91

Watermelon and Cucumber Salad

The funny story about this recipe is that it was in a Weight Watchers magazine years ago (2006) and since, every summer, my friend and I have the same email conversation: “Do you still have that watermelon salad? You know the one with the cucumber?” and it goes on, one of us find it and we happily make it all over again.

You can’t get simpler than this, it’s delicious too!

Watermelon and Cucumber Salad
4 servings, 0 pts/serving

Ingredients
2 pounds seedless watermelon, rind removed, cut into ¾ inch chunks (about 3 cups)
2 Kirby cucumber, thinly sliced
1 Jalapeno pepper, seeded and minced
2 TBSP Red-wine vinegar
¼ tsp salt

Directions
Combine all the ingredients in a large bowl. Let stand until the flavors are blended about 15 minutes.

Source: Weight Watchers Magazine July/August 2006 p. 131

Jamaican-Style Potato Salad

Ok, honestly I haven’t done this in a while. Every summer I bring it back out though, and carry it around from potlucks to BBQs, make a batch on Sunday and happily eat it for the next 2 days.

It’s one of those easy, recipes that are good right away, or a day and a half later. I got so many good comments about it that I’m never afraid to bring it along.

Jamaican-Style Potato Salad
6 servings, 3 P+/serving

Ingredients
1 ½ pound new potatoes, halved if large (I like to mix red and yellow for looks)
1 TBSP canola oil
2 Celery stalks, finely chopped
1 small onion, thinly sliced
½ green bell pepper, seeded and finely chopped
½ red bell pepper, seeded and finely chopped
½ cup reduced sodium chicken broth
¼ cup apple-cider vinegar
2 tsp Dijon mustard (I like to use whole grain, prettier)
½ tsp sugar free jerk seasoning
½ tsp salt

Bring a large pot of water to a boil, add potatoes, return to a boil. Reduce heat and simmer until the potatoes are fork-tender, 15-20 minutes. Drain in a colander; set aside.

Meanwhile, to make the dressing, heat oil in a large nonstick skillet over medium-low heat. Add the celery, onion, and bell peppers; cook, stirring, until softened, 6-8 minutes. Stir in the remaining ingredients and cook, stirring, until heated through, about 3 minutes. Remove the skillet from the heat.

When the potatoes are cool enough to handle, cut into ¾ inch chunks; transfer to a serving bowl. Pour the dressing over the potatoes and toss gently to coat. Serve within 4 hours or refrigerate, covered up to 2 days. For the best flavor serve at room temperature.

Source: Weight Watchers, Savoring Summer 2007, p. 70.

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)