healthy cooking basics NEW! PointsPlus Values

healthy cooking basics NEW! PointsPlus Values

healthy cooking basics Contents Ch. 1 Stocks, Dressings & Sauces Ch. 2 Nibbles & Noshes Ch. 3 Breakfast & Brunch Ch. 4 20-Minute Main Dishes Ch. 5 Beef, Pork & Lamb Ch. 6 Poultry Ch. 7 Seafood Ch. 8 Beans & Grains Ch. 9 Side Dishes Ch. 10 Sweets & Treats Copyright 2010 Weight Watchers International, Inc. Editorial and art produced by W/W Twentyfirst Corp., 11 Madison Avenue, New York, NY 10010. WEIGHT WATCHERS is a registered trademark of Weight Watchers International, Inc. PointsPlus is a trademark of Weight Watchers International, Inc. All rights reserved.

Ch. 1 Stock, Dressings & Sauces Vegetable Stock, page 30 PointsPlus value: 0 Beef Stock, page 31 Chicken Stock, page 32 Homemade Marinara Sauce, page 34 Asian Lime Vinaigrette, page 35 Red Wine Shallot Vinaigrette, page 37. Buttermilk-Herb Dressing, page 38. Creamy Balsamic Dressing, page 39 Go-with-Everything Pico de Gallo, page 40 Spinach-Basil Pesto Sauce, page 42 No-Cook Raspberry Sauce, page 43 Rich Chocolate Sauce, page 44 Creamy Custard Sauce, page 45

Ch. 2 Nibbles & Noshes Grilled Beef, Spinach, and Feta Bruschetta, page 48 Ginger-Soy Glazed Chicken Skewers, page 50 Chicken and Goat Cheese Quesadillas, page 51 Tuna and White Bean Crostini, page 52 Shrimp Cocktail with Smoky Tomato Salsa, page 53 Moroccan Carrot Dip with Toasted Pita Triangles, page 54 Pineapple-Poblano Salsa, page 55 Mixed Green Salad with Avocado and Roasted Corn, page 57 Broccoli and Red Apple Salad, page 58 Creamy Broccoli-Lemon Soup, page 59 Butternut Squash Soup with Pear and Cheese Toasts, page 61

Ch. 3 Breakfast & Brunch Spinach and Mushroom Frittata with Goat Cheese, page 64 Wrap-and-Go Sausage and Pepper Omelette, page 65 0 Eggs Poached in Spicy Tomato-Cilantro Sauce, page 66 Sweet Potato and Ham Hash, page 67 Baked Egg Cups with Roasted Vegetables, page 68 Popover Pancake with Warm Berry Compote, page 70 Cranberry-Almond Granola, page 71 Coconut French Toast with Tropical Fruit, page 73 Spiced Fruit Compote, page 74 Fresh Apple Coffeecake with Pecan Streusel, page 75 Buttermilk-Maple Bran Muffins, page 76 Lemon Corn Muffins with Raspberries, page 78 Orange-Glazed Cranberry Scones, page 79

Ch. 4 20-Minute Main Dishes Beef Tenderloin and Arugula with Balsamic Sauce, page 82 Broiled Flank Steak with Fennel-Coriander Rub, page 84 Gnocchi with Swiss Chard and Red Pepper Sauce, page 101 Spinach, Artichoke, and Olive Pizza, page 103 Lemongrass Burgers, page 85 Easy Moo Shu Pork, page 87 Green Peppercorn Pork Chops, page 88 Creamy Chicken Paprikash, page 89 0 Indian-Spiced Chicken with Mango Raita, page 90 Mahogany Chicken Thighs, page 92 Chicken with Moroccan Spices, page 93 Thai Chicken Fried Rice with Scallions and Mint, page 94 Turkey Soup with Sweet Potato and Dill, page 95 Tuna with Cilantro-Ginger Sauce, page 96 Shrimp Fra Diavolo, page 97 Miso-Crusted Cod, page 99 Lentils and Rice with Caramelized Onions, page 100

Ch. 5 Beef, Pork & Lamb Cider-Braised Beef with Root Vegetables, page 106 Rosemary Roast Beef Tenderloin and Vegetables, page 108 Grilled Flank Steak with Feta-Herb Sauce, page 109 Apricot-Thyme Pork Loin with Port Wine Sauce, page 126 Pizza with Peppers and Prosciutto, page 128 Lamb Chops with Artichokes, Garlic, and Mint, page 129 Asian Beef and Bok Choy Salad, page 111 Ginger Hoisin Burgers with Asian Slaw, page 113 Italian Beef and Pasta Bake, page 114 Big Red Beef Stew, page 117 0 Roasted Pork Tenderloin with Apple-Fig Sauce, page 118 Sage-Rubbed Pork Chops with Mushrooms, page 119 Meatloaf with Shiitakes and Caramelized Onions, page 121 Grilled Pork with Tamarind Sauce, page 122 Pork and Peanut Stir-Fry, page 124 Horseradish-Glazed Grilled Ham with Sweet Potatoes, page 125

Ch. 6 Poultry Cornmeal-Crusted Chicken Pot Pies, page 132 0 Sage and Orange Baked Chicken with Butternut Squash, page 134 Oven-Braised Chicken and Cremini Mushrooms, page 135 Warm Chicken Salad with Goat Cheese Dressing, page 136 Chicken with Noodles and Vegetables in Ginger Broth, page 139 Honey-Herb Roast Turkey Breast with Pan Gravy, page 150 Turkey Cutlets with Lemon, page 151 Turkey Meatball Hero Sandwiches, page 152 1 Cuban-Style Sloppy Joes, page 154 Spinach and Nut-Stuffed Cornish Hens, page 155 Grilled Chicken with Tomato-Zucchini Salad, page 140 Tea-Poached Chicken Fattoush Salad, page 141 Middle Eastern Chicken Kebabs with Rice Pilaf, page 142 Chicken and Black Bean Chili, page 144 Gingery Chicken Stir-Fry with Snow Peas and Peppers, page 145 Coffee-Braised Chicken Thighs, page 146 Chicken and White Bean Stew with Lemon and Sage, page 147 Chicken and Black Bean Mole Tostadas, page 149

Ch. 7 Seafood Grilled Salmon with Orchard Fruit Salad, page 158 Salmon with Mango-Ginger Salsa, page 160 Lemon-Basil Clam Chowder, page 175 Clams Steamed in Chile Broth with Angel Hair Pasta, page 177 Poached Salmon with Dilled Yogurt, page 161 Tuna with Grapefruit-Avocado Relish, page 163 Mediterranean Wheat Berry and Tuna Salad, page 164 Tilapia with Portuguese Tomato Sauce, page 165 Chinese-Style Steamed Fish with Sugar Snap Peas, page 166 Roast Cod with Fennel and Potatoes, page 168 Spanish Shrimp and Rice Stew, page 169 Garlic Shrimp and Pasta with Tomatoes and Rosemary, page 171 Shrimp and Spinach Salad with Lemon Dressing, page 172 Scallop and Asparagus Stir-Fry, page 173 Curried Steamed Mussels with Oven Frites, page 174

Ch. 8 Beans & Grains Turkey and Rice Arancini, page 180 0 White Bean Stew with Crisp Pancetta and Rosemary, page 183 Greek Chicken and Pasta Salad with Tzatziki Dressing, page 184 Sweet Chili-Glazed Chicken with Quinoa Pilaf, page 185 Pesto Salmon Fillets over French Lentils, page 186 0 Moroccan Harira, page 188 Lentil Falafel Sandwiches, page 189 Two-Bean Minestrone, page 191 Mushroom-Barley Stuffed Cabbage, page 192 Middle Eastern Vegetarian Chili, page 193 Thai Shrimp with Edamame, page 194 Spaghetti with Fresh Tomato-Basil Pesto, page 196 Ricotta Gnocchi with Sage Beurre Blanc, page 197 White Bean Ravioli with Spinach, page 199

Ch. 9 Side Dishes Steamed Asparagus with Tarragon Gremolata, page 202 Roasted Tomatoes with Rosemary and Balsamic Vinegar, page 203 Basmati Rice with Green Beans and Shallots, page 218 Penne and Broccoli with Parmesan, page 219 Smoky Red Peppers with Capers, page 204 Swiss Chard with Garlic and Grape Tomatoes, page 206 Spinach with Grapes and Pine Nuts, page 207 Potato-Leek Mash, page 209 Spicy Soy-Glazed Sweet Potatoes, page 210 Salad-Stuffed Mushrooms, page 211 Roasted Eggplant Tomato Stacks, page 212 White Beans and Greens, page 214 Indian Lentil and Rice Pilaf, page 215 Bulgar Pilaf with Dates and Apricots, page 216 Quinoa with Squash and Cranberries, page 217

Ch. 10 Sweets & Treats Banana-Cardamom Cake with Cream Cheese Frosting, page 222 Cranberry-Orange Loaf Cake, page 223 Apple Butter Fruit Cake with Walnut Streusel Topping, page 224 Sour Cream Pecan Bundt Cake, page 226 Apricot-Almond Squares, page 239 Brown Butter Spice Cookies, page 240 Chocolate-Cherry Biscotti with Chocolate Drizzle, page 241 Frozen Mocha Pie, page 242 Toasted Coconut Cream Pie, page 227 Peanut Butter and Chocolate Cupcakes, page 229 Double Chocolate Almond Pie, page 230 Pear and Cranberry Crisp, page 231 Blueberry-Nectarine Tart with Phyllo Crust, page 232 Roasted Pineapple with Mint and Lime, page 234 Fruit Salad with Citrus-Basil Syrup, page 235 Coconut-Ginger Rice Pudding, page 236 White Chocolate Chunk Oatmeal Cookies, page 237