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

Indian Lentil and Vegetable Stew

I usually make this with leftover yellow split peas puree the day after I cook an Indian feast. However, it is a very easy dish to make on its own, and makes a great 1 pot lunch to carry around.

Like most Indian food recipe, this reheats very well.

Indian Lentil and Vegetable Stew

4 servings, 5 P+/serving

Ingredients

1 3/4 cup water

1/2 cup yellow lentils or yellow split peas, picked over, rinsed and drained

1/2 tsp turmeric

4 tsp canola oil

2 tsp mustard seeds

3 garlic cloves, minced

1 serrano chile, thinly sliced

1 (10 oz package) frozen brussels sprouts, thawed

1 cup canned diced tomatoes

1/2 tsp salt

1 TBSP fresh lemon juice

1 TBSP fresh chopped cilantro

Combine 1 cup of water, the lentils, and turmeric in a medium saucepan; bring to a boil.Reduce heat and simmer, covered, until the lentils are soft, about 30 minutes. Transfer to a blender and puree.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds and cook, covered, until popping subsides, 1-2 minutes. Add the garlic and chile; cook, stirring frequently, until fragrant, about 1 minute. Stir in the Brussels Sprouts, tomatoes, the remaining 3/4 cup of water, and the salt; cook, covered, until the Brussels sprouts are tender, about 10 minutes.

Stir pureed lentils into the vegetables; cook until heated through, about 5 minutes. Remove skillet from the heat; stir in the lemon juice and cilantro.

Stir it up, p 208, Weight Watchers 2006.

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.

Home-Style Meatloaf

Ok, I am the cook in the family, but the last year or so my husband jumped in and started cooking also. I'll be darned if he's not turning out to be at least as good a cook as I am.

This recipe is a little messy, but so worth it. It's delicious, makes tons of leftovers and freezes like a charm.

Home-Style Meatloaf

8 servings, 4 P+/serving

Ingredients

3/4 cup instant oatmeal

1/2 cup fat free milk
1/2 cup reduced-sodium chicken broth

1/2 cup shredded carrots

1/4 cup diced onions

1 large egg, lightly beaten

3 TBSP chopped fresh parsley

2 garlic cloves, minced

2 tsp dijon mustard

1 tsp salt

1/4 tsp coarsely ground pepper

3/4 pound ground skinless turkey breast

3/4 pound lean ground beef (7% fat or less)

1- Preheat the oven to 350 F. Line a 5x9-inch loaf pan with foil

2- Combine the oatmeal, milk, broth, carrots, onion, egg, parsley, garlic, mustard, salt and pepper in a large bowl. Gently mix the turkey and beef in a medium bowl. Add the turkey mixture to the oatmeal mixture; mix just until blended.

3- Spoon the mixture into the pan and smooth the top. Bake until an instant-read thermometer inserted into the center of the loaf register 160F, about 1 hour. Let stand 10 minutes before slicing.

Remove meatloaf from the pan and cut in half. Slice one half and serve immediately (that always cracks me up "Quick! quick! serve it NOW!"). Let the other half cool completely, cut in two and wrap the two pieces separately, keep in the fridge or freeze to use later.

Beat Eats, p. 66, Weight Watchers 2008.

Spiced Barley Pilaf

This is a favorite of mine that I've been making for years. I've also made it for my extended family and had to translate the recipe for them to use!

It's a great side dish, I have reheated it numerous times (adding a little broth), frozen it, ate it as a side dish, added proteins to make it a one pot dish. Anything, it's versatile, it's delicious, and it's easy despite the fact that it seems complicated.

Spiced Barley Pilaf
6 servings, 4 P+/serving

Ingredients
1 cup pearl barley
2 tsp canola oil
2 small carrots, diced
1 small red onion, diced
1 celery stalk, diced
2 garlic cloves, minced
1/2 bay leaf
1 tsp ground cumin
3/4 tsp salt
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp ground pepper
1 (14 1/2 oz can) chicken broth
3/4 cup water

1- Heat a large skillet over medium heat. Add the barley and toast, stirring occasionally, until fragrant, about 5 minutes (it should brown slightly, do not over toast!). Transfer to a plate and set aside.

Heat the oil in a large saucepan over medium-high heat. Add the carrots, red onion, and celery; cook, covered, stirring occasionally, until softened, about 5 minutes.

Stir in the garlic, bay leaf, cumin, salt paprika, turmeric, and pepper; cook, stirring frequently, until fragrant, about 30 seconds. Add the barley, stir to coat with the spices, add the broth and water; bring to a boil.

Reduce the heat and simmer, covered, until the barley is tender and the liquid is absorbed, about 40 minutes. Discard the bay leaf before serving.

Stir It Up cookbook p. 211, Weight Watchers 2006

Lentil-Tomato Soup

Ok, this is a long time favorite, I've shared it many times and people are still asking for it. Here's my Lentil soup, a main staple in my family. It is a several time modified version of a recipe found on the Weight Watchers Message boards. I just process the whole thing and then freeze in 1 cup containers. :o)

Lentil-Tomato Soup
10 servings, 3 P+/serving

Ingredients
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth* (5.5 cups)
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)

Directions
Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

(serving size: 1 cup)

* To make vegan, substitute with Vegetable broth

Tilapia Miso Soup

This is a very basic version of a soup I make regularly. I sort of made it up as I went, and change if frequently. Feel free to switch vegetables and proteins around to fit whatever you have on hand :o)

Tilapia Miso Soup
2 servings, 4 P+/serving

Ingredients
Cooking spray
1 shallot, sliced
1 carrot sliced
6-8 asparagus, sliced
2 cup French green beans
2 cup chicken broth
1 packet Dashi mix (optional)
Dash soy sauce
12 oz tilapia, cut in chunks
1 TBSP white Miso Paste


Heat up a saucepan, coat with cooking spray and sauteed the shallot, the carrot, and the asparagus. In the meantime, mix the Dashi mix (if using) with the broth.

Add the broth and the soy sauce and the green beans and cook at lower fire for 5-6 minutes.

Add the fish chunks and cook until the fish is cooked (5 minutes or so). Take about ¼ cup of broth out of the pot and mix with the miso past in a little bowl, put back in the pot, turn off the fire and mix well.

Add on: you could add a tsp of dark sesame oil to each bowl (1 P+ added).

Note: Miso (and fish for that matter) does not reheat very well this recipe isn’t the best for leftovers. If you are making a bigger batch, I would not put in the Miso in the whole thing; add it to your bowl instead.