Korean Steak Kebabs

I've made this recipe a few times, and it is SUPER easy, and great on the grill, although the recipe calls for the broiler. Warning: it's so good you'll rarely have leftovers, though. Yum.

• 1/4c reduced sodium soy sauce
• 3 TB balsamic vinegar
• 1 TB minced peeled fresh ginger
• 1 garlic clove, minced
• 1lb top round steak, trimmed and sliced for stir fry
• 8 skewers (soaked in water if wood)

Spray a broiler rack with cooking spray and preheat.

Combine the first 4 ingredients in a small bowl, set aside.

Thread the steak onto the skewers. Brush with the garlic mixture on both sides. Broil 3 min on one side. Turn over, brush with garlic mixture again, and broil until the meat is cooked through, about 3 min more.

Yield: 4 servings, 3 points each (2 skewers) (158 cal, 4g fat, 0g fiber)

Salmon Packets with Olives and Capers

Just tried this one for the first time. It's a bit expensive, but it was pretty easy to make and Sooooo good. I really enjoyed this, it's got such a nice sharp, clean taste to it.

• 1 small fennel bulb, trimmed and thinly sliced
• 1 small tomato, diced
• 12 kalamata olives, pitted and chopped
• 2 tsp capers
• 2 tsp grated lemon zest
• 2 tsp olive oil
• 6x 4oz skinless salmon filets
• Parchment paper

Bring 2c of water to a boil in a small saucepan. Add the fennel and cook until translucent.

Meanwhile, in a small bowl, mix tomato, olives, capers, lemon zest, and oil. Once fennel is cooked and drain, add as well.

Preheat the oven to 400 degrees. Tear off 6 sheets of parchment paper. Spray each with cooking spray, and add a filet to each sheet. Top each filet with about 1/3c of the fennel mixture. Fold paper in half over the top of the fish, and crimp edges to seal. Place packets on a baking sheet, and cook until filets are opaque in the center, 12-15 min.

Yield" 6 servings, 4 points each (200 cal, 9g fat, 2g fiber)

Mediterranean Roast Chicken

This was the first time I've ever roasted a chicken, and it came out SO well. Someone was asking if I'd cooked it on a rotisserie. By sealing the spices in with the skin, you get some beautiful flavors. It does take a while to cook in the oven, but the prep work is pretty quick, then it's just waiting for it to finish cooking.

• 1 TB ground thyme
• 1 tsp ground oregano
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1 roasting chicken (try to get a ROASTING variety, not one marked for frying)
• 2 lemons, quartered
• 1.5 lbs red potatoes, cut into wedges
• 8 kalamata olives, pitted
• Kitchen twine

Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan. Combine the spices with the oil in a small bowl. Gently loosen the skin from the chicken around the breast and legs, then spread the herb mixture under the skin of the chicken. Place the lemon wedges inside the cavity of the chicken. Tuck the wings behind the chicken and tie the legs together with the twine. Place the chicken, breast side up, on the rack in the roasting pan. Place in oven and roast, until thigh registers 180 degrees, about 1 hr 10 min.

Meanwhile cut up the potatoes. When the timer on the oven reaches 45 min, put potatoes and olives into a separate baking dish, coated with cooking spray. (If you put it in the dish with the chicken, it will get too greasy and add tons of extra calories and fat.) Put into oven, and stir periodically while the chicken is cooking.

Yield: 6 servings, 6 points per serving

280 calories, 7g fat, 2g fiber

Turkey Chili Verde

This is DEFINITELY the best chili recipe I've tried (and I've tried plenty!). It's got a piquant flavor, tangy and zippy but not too crazy spicy, reheats well, and is not too hard to make. It does need to cook for a while, though, so it's not as quick as most of the dishes I like to make.

• 2 tsp canola oil
• 1 onion, finely chopped
• 1 green bell pepper, seeded and chopped
• 1 minced garlic clove
• 1 lb ground turkey breast
• 3 TB chili powder
• 1 tsp ground cumin
• 1/2 lb tomatillos, husks removed and cut in half
• 4.5 oz can diced green chiles
• 1/2 c cilantro leaves
• 2c low sodium chicken broth
• 2x 15 oz cans cannellini beans, rinsed and drained
• 1 tsp sugar

Heat the oil in a large saute pan. Add the onion, bell pepper and garlic, and cook for 5-10 min until tender. Add the turkey, chili and cumin, cook until turkey is browned.

While this is cooking, put the tomatillos, cilantro, and chiles into a blender or food processor. Puree until smooth. Add to turkey mixture, stir in the broth, beans and sugar. Bring to a boil, then reduce the heat, cover and simmer until the mixture is thickened and the flavors are blended, about 45 minutes.

Yield; 6 servings, 1 c each, 7 points, 334 calories, 11g fat, 9g fiber

Crispy Chipolte Potato Skins

I have recently become totally addicted to this recipe. It is YUMMY, makes great leftovers, and is fairly easy, if you bake the potatoes for this the night before you plan to make it. Plus, it's 100% core friendly.

• 4 large baking potatoes, baked, cooled and quartered or halved (I usually do halved)
• 1.5 tb olive oil
• 1 tsp chili powder
• 1/4 tsp hot sauce
• 6 slices cooked Canadian bacon, finely chopped
• 3/4 c shredded fat free cheddar cheese
• 2 medium tomatoes, diced
• 3 medium scallions, finely chopped
• 3/4 c fat free sour cream

Preheat oven to 425. Scoop out flesh of potatoes, leaving about 1/8" in the potato.

In a small separate bowl, combine oil, chili and hot sauce. Using a pastry brush or baster, brush insides of potatoes with oil mixture. Place in a single layer on a large nonstick baking sheet. Sprinkle with bacon and cheese.

Bake until cheese melts and potatoes are heated through, about 15 min. Sprinkle with tomatoes and scallions. Serve with sour cream on the side.

Yields 8 servings, 3 points each.

Potato Curry Soup

Again, this one takes some time, but is the best smelling thing I've cooked this year. Fabulousity! Rich, creamy, but still low fat & cal. Again, this is from East Side Cafe's cookbook, and I've lightened it up a bit - no points calculated.

• 1 TB olive oil
• 3 TB margarine
• 1 c diced onions
• 1 stalk celery, diced
• 2 TB minced garlic
• 1 TB fresh, grated ginger
• 4 c potatoes, diced
• 5 c chicken stock
• 1 leek, sliced
• 1 bag matchstick carrots
• 2.5 tsp curry powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp cumin, ground
• 2 TB flour
• 2 c fat free half and half or skim milk
• 2 TB minced fresh parsley
• salt & pepper

In a large soup pot, saute onions, celery, garlic, leeks and carrots in oil for 15 min or until browned. Add ginger and continue cooking 3 min. Add potatoes, stock, curry, chili powder, turmeric and cumin. Cook for 20 min until potatoes are tender. Remove from heat. Transfer mixture to a blender in batches, and puree.

In a separate saucepan, make a roux by heating margarine, then whisking in flour. Cook slowly, stirring constantly. Add milk and work out any lumps. Add Potato puree back to pot, and whisk constantly until the soup starts to thicken. Remove from heat, add parsley and salt & pepper.

Yield: 6 servings

Caribbean Beef Stew

This takes a while to make, but is a huge batch of soup and delicious. It's super-spicy, and tangy and hearty, but not too heavy. Fabulous during Summertime, awesome leftovers, house smells great while you're cooking. I got this from the East Side Cafe soup cookbook, and have lightened it up a bit. I haven't run it through the WW points calculator yet, so I don't know points, but it's fairly low cal and is all core (except the flour and sugar, but not enough to matter).

• 1 TB canola oil
• 2 lb lean stew meat
• 3 TB flour
• Pinch salt, pepper
• 4c onions, diced
• 1 slice fresh ginger, or 1 TB minced ginger
• 2 TB minced garlic
• 2 c mixed bell peppers (green, yellow, red, about 3 peppers)
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1/4 c lime juice
• 1/4 c water or dark rum
• .5 TB sugar
• 10 c beef stock
• 28 oz can whole tomatoes, coarsely chopped
• 1/4 c green olives, sliced
• 1/4 c fresh cilantro, minced
• Pinch of ground cloves

Put the stew meat in a ziploc bag, add flour, salt and pepper. Shake. Meanwhile, heat a large soup pot with oil in the bottom. Once oil is hot, add meat and brown over medium-high heat. Once meat is browned, add onions, peppers, garlic, ginger, cayenne and bay leaf. Reduce heat, cook two minutes. Add lime juice, water/rum, cook one minute. Add sugar, beef stock, tomatoes, green olives, and cilantro.

Cook, partially covered for 2 hours over medium heat. Add salt and pepper to taste. Remove ginger slice and bay leaves before serving.

Yield: 8 Servings