| Recipes |
| Servicing San Diego - North County, Escondido, San Marcos, Scripps Ranch, 4S Ranch, Rancho Bernardo and Poway, California |
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| HEALTHY COOKING FROM CHEF CHARLES |
| Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce 4 servings / 6 pts per serving 1 tablespoon Spanish paprika 1 tablespoon smoked paprika 2 teaspoons cumin seeds, ground 2 teaspoons mustard seeds, ground 2 teaspoons fennel seeds, ground 1 teaspoon coarsely ground black pepper 2 teaspoons kosher salt 4 (4-ounce) boneless chicken breasts 1 tablespoons Olive oil Directions Preheat your grill to high. Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl. Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter. Or Bake at 350 oven for 12-15 minutes. Let rest 5 minutes. Serve with 2 tablespoons Parsley-Mint Sauce Parsley-Mint Sauce: 1 1/2 cups tightly packed fresh mint leaves 3/4 cup tightly packed fresh flat-leaf parsley 2 cloves garlic, chopped 1 serrano chiles, grilled, peeled, chopped 2 tablespoons honey 2 tablespoons Dijon mustard 1 cup Greek yogurt Water (if needed) Salt and freshly ground black pepper 4 servings (2 tablespoons each) Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, add Greek yogurt until emulsified. Season with salt and pepper to taste. |
| Bombay Bay Chicken 4 servings / 4 pts per serving 4-4ounce chicken breasts bone/skin less 2 tables spoons garam masala 1 fresh limes juice plus zest Salt and pepper Sauté chicken in skillet for 3 minutes per side Or bake in the oven for 10-15 minutes until done Let the chicken rest before serving Cucumber-Melon Salsa: 1 cup cantaloupe, peeled; seeded & diced small 1/2 cup English cucumber; seeded & diced small 2 tablespoons fresh basil; minced 1 tablespoon shallot; minced 1-tablespoon honey 1-tablespoon white vinegar 1-teaspoon olive oil 1/2 teaspoon kosher salt Directions: Combine all ingredients for the salsa; cover and chill Makes 1 1/4 cups Serving 2 tablespoons |
| WEIGHT WATCHER INSPIRED "POINTS PLUS" RECIPES from the Special Weight Watchers Sept 17th open house in Poway |
| Green Bean and Feta Salad Serves 4 / 1.5 pts per person 1- 11/2 lb Fresh green beans ½ container of grape tomatoes ¼ cup sliced red onion 1 tablespoon chopped fresh basil 1 teaspoon chopped garlic 10 Kalmata Olives sliced 3 oz fat free feta cheese cut into chunks 1 tablespoons olive oil 1 lemon juiced (approximately 2 tablespoons) Grind pepper and salt to taste Blanch green bean until tender, drain and cool. Toss with lemon juice and olive oil add onion, garlic, basil, olives and tomatoes. Salt and pepper to taste. At this stage the salad can be stored in the fridge for up to 5 days. To served plate the salad and top with feta cheese chunks. |
| Orange Fennel Salad Serves 4 / 1.5 pts per person 1 -2 heads of romaine lettuce cleaned and torn in bite size pieces 3 -4 green onions sliced 1 fennel bulb thinly sliced 5 oranges 1 teaspoon orange zest 1 teaspoon vanilla 1 tablespoon honey 1 tablespoon white wine vinegar 1 tablespoon vegetable oil Prepare lettuce, onions and fennel. Zest one orange and juice the orange set aside for dressing. Peel and slice remaining 4 oranges. Arrange lettuce, onions, fennel and orange slices on plate then drizzle dressing over the salad. To make the dressing: in a jar add orange juice, zest, vanilla, honey, vinegar and oil. Shake vigorously until emulsified. |
| Lemon Meringue Cupcakes 24 servings / 1pt per person 1box lemon cake 1 can diet lemon-lime soda Spray the cake pan with the spray and preheat the oven according to the directions on the cake box. ( If using paper baking cups. Spray the inside of the cup to prevent sticking) Mix the cake mix and diet soda in a bowl. Mix well and make sure there are no dry bits. Bake according to the directions on cake box or until a toothpick stuck into the cake comes out clean. Let cool before serving Meringue Topping 3 egg whites 2 teaspoons vanilla extract 6 tablespoons sugar 1 /4 teaspoons cream of tartar Step 1: Separate egg whites Separate the eggs and place the whites in a large bowl. Let the egg whites stand at room temperature for 30 minutes before you start to make the meringue. (Egg whites that have been allowed to stand at room temperature beat to a greater volume than ones taken directly from the refrigerator.) Step 2: Beat egg whites to soft peaks Add cream of tartar and vanilla before you begin beating the egg whites (cream of tartar helps stabilize the meringue). Beat the egg whites with an electric mixer on medium speed until soft peaks form. At this point, they will curl over when the beaters are lifted. Step 3: Add sugar gradually Add the sugar, 1 tablespoon at a time, while beating on high speed. The sugar must be added gradually as the egg whites are beaten to stiff peaks (tips stand straight). Adding the sugar too quickly will knock air out of the egg whites and make them difficult to mix. Step 4 Beat egg whites and sugar to stiff, glossy peaks Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form. When you lift the beaters, the tips will stand straight up. The mixture should also feel smooth when you rub it between your fingers; you shouldn't be able to feel any sugar granules Spread the on top of Meringue cupcakes. lightly brown Makes 24 cupcakes |
| Mini Brie & Apple Quiches 30 pieces / 1pt per piece Ingredients 30 mini phyllo shells (two 1.9-ounce packages; see Note) 1/2 medium apple, peeled and finely diced 5 large eggs 1 teaspoon Dijon mustard 1/4 teaspoon salt Pinch of freshly ground pepper Pinch of ground nutmeg 4 ounces Brie (1/2 small wheel), cut into 30 squares Preparation 1. Preheat oven to 350°F. 2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells. 3. Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell. 4. Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving Tips & Notes • Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking. |
| Polenta Wedges with Tomato Tapenade 48 pieces / 1 pt per piece Ingredients 1 16- to 18-ounce tube prepared polenta ends trimmed and cut into 12 slices Canola or olive oil cooking spray 2/3 cup soft sun-dried tomatoes (see Tip) 4 teaspoons extra-virgin olive oil 1 tablespoon lightly packed flat-leaf parsley leaves 2 teaspoons rinsed capers 1 small clove garlic, chopped Pinch of freshly ground pepper Preparation 1. Preheat broiler. Coat a baking sheet with cooking spray. 2. Place polenta slices on the prepared baking sheet and coat with cooking spray. Broil in upper third of oven until starting to brown, 8 to 12 minutes. Turn and broil until lightly browned, 3 to 5 minutes more. 3. Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor (a mini food processor works well), scraping down the sides as needed, until coarsely chopped. 4. Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade |