my featured recipes

cheekywife

since there are a lot of my fellow ww gals on here, i'm sharing ww recipes (except for the cocktail because a girl's gotta drink!) 

miso glazed cod

	1 1/2 pound(s) uncooked cod, four 6 oz black cod or regular cod fillets
	1/4 cup(s) miso
	2 Tbsp dark brown sugar
	1 fl oz mirin, about 2 tablespoons
	1 Tbsp ginger root, freshly grated
	1 Tbsp sesame oil, dark-variety
	1/4 cup(s) rice wine vinegar
	1/4 cup(s) scallion(s), sliced very thin (for garnish)

Instructions

• Place fish, skin-side down, in a broiler-proof pan.
  
  
• Place miso, sugar, mirin, ginger, oil and vinegar in a blender; blend until smooth. Pour glaze over cod and marinate in refrigerator for at least 30 minutes and up to 1 hour.
  
  
• Preheat broiler to high.
  
  
• Broil fish until topping turns golden brown and starts to caramelize, and fish is no longer translucent in middle, about 8 to 10 minutes. Serve garnished with scallions. Yields 1 fillet per serving.

Notes

• Change the flavor of this recipe by adding chili or more ginger to the sauce and by finishing it with toasted sesame seeds or chopped cilantro (could affect PointsPlus values).

PointsPlus? Value:    6
Servings:  4
Preparation Time:  10 min
Cooking Time:  8 min
Level of Difficulty:  Easy

 

 

i actually made this last week and it's really tasty. not traditional obviously (i don't have a tandoori oven, that's for sure!) but it was a good, easy meal for a weeknight.

 

tandoori chicken

	2 Tbsp tandoori spice mix
	1 medium onion(s), chopped
	2 clove(s) garlic clove(s), minced (medium)
	1 cup(s) plain fat-free yogurt
	1 Tbsp fresh lime juice
	1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

Instructions

• In large zip-close plastic bag combine spice mix, onion, garlic, yogurt and lime juice. Make diagonal slashes across chicken about 1 inch apart. Add chicken. Refrigerate 6 to 24 hours.
  
  
• Heat broiler. Cover baking sheet with aluminum foil. Place chicken on sheet, cover with sauce. Broil 4 inches from element until cooked through, about 15 minutes. (If spice mix is unavailable, substitute: 1 tbsp fresh minced ginger, 1 1/2 tsp coriander, 2 tsp cumin, 1 tsp paprika, 1 tsp salt and 1/2 tsp pumpkin pie spice.)

PointsPlus? Value:    4
Servings:  4
Preparation Time:  10 min
Cooking Time:  25 min
Level of Difficulty:  Easy

 

 

cheese fries

	1 spray(s) olive oil cooking spray
	2 large uncooked potato(es), Idaho, peeled and cut into 1/4-inch-thick strips
	1/4 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste
	1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety

Instructions

• Preheat oven to 400?F. Coat a large baking sheet with cooking spray.
  
  
• Arrange potatoes on prepared baking sheet; season to taste with salt and pepper. Bake 20 minutes; flip fries and cook untl golden brown and fork tender, about 20 minutes more.
  
  
• Cluster potatoes together on baking sheet and sprinkle with cheese; bake until cheese melts, about 5 minutes. Yields 1/4 of fries per serving.

* i actually plan to make these with parmesan and fresh herbs

 

PointsPlus? Value:    3
Servings:  4
Preparation Time:  10 min
Cooking Time:  45 min
Level of Difficulty:  Easy

 

 

mediterranean bean salad

	10 oz mixed baby greens
	15 1/2 oz canned cannellini beans, rinsed and drained
	10 medium cherry tomato(es), halved
	1/2 cup(s) onion(s), red, diced
	1/2 tsp olive oil
	1 Tbsp Dijon mustard
	2 Tbsp balsamic vinegar
	2 Tbsp fresh tarragon, minced
	2 clove(s) garlic clove(s), minced (medium)
	1/4 tsp table salt
	1/8 tsp black pepper

Instructions

• In a large bowl, combine greens, beans, tomatoes and onion.
  
  
• In a separate bowl, whisk together remaining ingredients for dressing. Pour over salad and toss well before serving.

PointsPlus? Value:    3
Servings:  4
Preparation Time:  10 min
Cooking Time:  0 min
Level of Difficulty:  Easy

 

 

 

lemon sorbet

	1/2 cup(s) sugar
	1/2 cup(s) water
	3 tsp lemon zest, grated
	1/2 cup(s) fresh lemon juice

Instructions

• Bring the sugar and water to a boil in a medium saucepan; boil 5 minutes. Remove from the heat and stir in the lemon zest and juice. Transfer to an 8-inch square baking dish. Let cool 15 minutes. Cover the dish with plastic wrap and place in the freezer until the lemon mixture is partially frozen, about 2 hours.
  
  
• Transfer the sorbet to a food processor or blender. Pulse 4?5 times, just until the sorbet is smooth (be sure not to over process the sorbet or it will melt). Return the sorbet to the baking dish. Cover and freeze until firm, 3?4 hours longer. Yields 1/2 cup per serving.

Notes

• For the most delicious flavor, use freshly squeezed lemon juice (not bottled). Choose lemons that have thin skin and feel heavy for their size, which indicates a good amount of juice rather than lots of thick peel. When you grate the lemons, be sure to grate only the colorful part of the peel, which contains all of the flavorful oil. Avoid including the bitter white pith that is underneath.
  
  For a pretty presentation, serve this sorbet in wine goblets or martini glasses and garnish with sprigs of fresh mint.

 PointsPlus? Value:    3
Servings:  4
Preparation Time:  5 min
Cooking Time:  10 min
Level of Difficulty:  Easy

 

 

i have a new love of bourbon so i am now dying to try this (and i may try it with cinnamon bitters & vanilla sugar next fall)

 

Champagne Americana
1/2 cup bourbon
3 1/2 tablespoons sugar
1 teaspoon Angostura bitters
Ice cubes
8 2-inch-long strips lemon peel (yellow part only)
1 750-ml bottle chilled dry Champagne or sparkling wine

Mix bourbon, sugar and bitters in glass measuring cup. Let stand until sugar begins to dissolve, stirring occasionally, about 10 minutes. Fill eight 8-ounce wineglasses with ice cubes. Add 1 lemon peel strip to each glass. Divide bourbon mixture among wineglasses. Fill glasses with Champagne and serve.