Other Side of Cooking: NEW Weight Watchers 2011 Points Plus Deluxe Member Kit with Calculato

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Complete Food Companion: * PointsPlus values for just about any food you can think of (over 20,000 foods!). * An easy-to-use complete A-Z food list and their PointsPlus values. * Weight Watchers Power Foods listings indicate the healthy, nutritious foods that help stave off hunger * Brand name food products, organized by food category to help make finding food products quick and easy! * Weight Watchers Food Products listings, a comprehensive guide to all your favorite Weight Watchers food products Dining Out Companion * An easy-to-use A-Z list with hundreds of dining out foods * Menu items from 140 national restaurants with their PointsPlus values * PointsPlus values values for favorite ethnic and regional dishes Ultimate 3 Month Tracker * Monitor your daily and weekly progress * Includes tips & recipes * A great motivating tool to track your success Points Plus Calculator with Daily & Weekly PointsPlus Tracker * Easily calculates PointsPlus values for your food! * Calculates your daily PointsPlus Target * Tracks your daily & weekly PointsPlus values Ready, Set, Go! Cookbook * 125 Easy Meals to get you started * Exclusive cookbook only available through the Deluxe Kit * All Recipes have 8 PointsPlus value or less! Blue Zippered Binder * Holds everything in one place with mesh velcro pockets & a place to hold your pen!

 

 

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    Power Food Cookbooks: Weight Watcher Cookbook You May Need for Your Lifestyle

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    Weight Watchers PointsPlus Power Foods Cookbook. Includes 200 simple and satisfying recipes.

    eight Watchers PointsPlus Power Foods Cookbook. Includes 200 simple and satisfying recipes.

     

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      Appetizer: Tofu and bamboo Shoots in Hot Sauce

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      Ingredients for 3 to 4 servings

      4 tbsp vegetable oil

      1 tsp garlic, chopped

      5 fresh hot chilies, thinly chopped

      7 oz tofu, sliced into 1/4-inch thick ovals

      1 cup bamboo shoot strips

      2 tbsp soy sauce

      1 tsp sugar

      1/2 water

      2 kaffir lime leaves, deveined and cut into 4 pieces

      1/2 tsp salt

      1/2 medium red pepper , cut into 1/4-inch strips

      20 leaves fresh basil

      1 tbsp green peas

      1/2 tsp cornstarch

      1 tbsp water

      Additional strips of red pepper

      2 1/2 cups freshly steamed rice

      Preparation

      Heat oil in a wok on high heat unit it hot.  Add garlic and chilies and stir-fry for 30 seconds.  Turn heat down to medium and add tofu and bamboo shoots.  Stir fry for 1 minute.

      Add soy sauce, sugar, water, lime leaves, and salt and turn the heat to high heat.  Stir-fry for 1 minute.  add red pepper strips and 2/3 of the basil leaves.  Stir-fry for 30 seconds.  Add green peas and cornstarch dissolved in water.  Stir-fry for another minute and remove from heat.

      transfer to a large serving dish and top it with the rest of the basil and some red pepper strips.  serve immediately with steamed rice.

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      Appetizer: Shrimps with Green Beans in Chili Sauce

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      Ingredients for 3 to 4 servings

      4 tbsp vegetable oil

      2 tbsp red curry paste

      2 kaffir lime leaves, deveined, cut into 4 pieces

      1 cup water 16 large shrimps, shelled and deveined

      14 long green beans, trimmed and cut into 1-inch  pieces

      1 tbsp sugar

      Strips of red pepper Fresh coriander leaves

      2 1/2 freshly steamed rice

      Preparation

      Heat oil in a wok on high heat until it is about to smoke.  Add red curry past and stir to dissolve for 30 seconds.  Turn head down to medium low and cook for another 30 seconds.  Add lime leaves and stir-fry for 1 minute.  Turn heat back to high heat and add 1/2 cup of the water and stir-fry for 1 minute.

      Add shrimps, green beans and sugar.  Stir-fry for 1 minute.  Turn heat down to medium high heat and add the rest of the water.  Cook for 2 to 3 minutes, while stirring occasionally until shrimps turn pink.  Turn off the heat.

      Transfer to a serving dish and top with red pepper strips and coriander leaves.  Serve immediately with steamed rice.

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      Curry: Curry Chicken with fresh Pineapple

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      Ingredients for 4 people

      10 oz skinless, boneless chicken breast

      2 cups unsweetened coconut milk

      3 tbsp re curry paste

      2 kaffir lime leaves, deveined

      2 tbsp fish sauce

      1 tsp sugar

      1 average pineapple, cut into 1/2-inch chunks

      2 1/2 cup freshly steamed rice

      Strips of red pepper

      Preparation

      Slice the chicken into 1/4 –inch thick, 2-inch long and about 1-inch wide strips and set aside.

      Heat 1 cup of coconut milk in a wok on high heat until it boils.  Add red curry and stir fry to dissolve for 1 to 2 minutes.  Add lime leaves and fish sauce and stir briefly.  Add chicken and sugar, and stir-fry for 2 minutes until the chicken is springy and turns white.  Add pineapple and stir fry for 2 minutes.  Add remaining coconut  milk and stir for 2 to 3 minutes until oil rises to the surface.

      Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.

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      Appetizer: beef in Thick Coconut Milk Sauce

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      Ingredients for 4 servings

      10 oz trimmed beef flank steak

      1 kaffir lime leaves, deveined and thinly sliced

      2 cups unsweetened coconut milk

      2 tbsp red curry paste

      1 tbsp fish sauce

      2 tbsp ground roasted unsalted peanuts

      1 tbsp sugar

      1/4 small red onion, finely sliced

      2 1/2 cups freshly steamed rice

      Some fresh basil leaves

      Preparation

      Slice the steak into pieces that are 1/4 inch thick and 2-inch long and 1-inch wide and set aside.

      Heat 1 cup of coconut milk in a wok and add the red curry paste.  Stir to dissolve and cook at high heat for 5 to 6 minutes or until the oil of the coconut rises to the top and the sauce is thick.  Add fish sauce and stir.

      Immediately add the second cup of coconut milk and beef.  Reduce heat to medium-high and stir-cook for 1 minute.  Add the ground peanuts, shredded lime leaves, and the sugar.  Stir and turn heat back to high heat and cook for 8 to 10 minutes.  Stir occasionally until the liquids have reduced.

      Reduce the heat to medium-low and let it simmer for 3 to 4 minutes while the oil of the coconut again rises to the top.  Turn the heat off and transfer to a serving dish.  Top it with the rest of the shredded lime leaf, the onion slices, and the basil leaves.  Serve immediately, accompanied by steamed rice.

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      Appetizer: Royal Catfish Enrobed with Coconut milk and Lemongrass

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      Ingredient for 4 servings

      Paste

      3 dried New Mexico chilies, soaked, seeded and deveined

      1 tablespoon sliced lemongrass

      3 garlic cloves, coarsely chopped

      2 medium shallots, coarsely chopped

      5 kaffir lime leaves, deveined and shredded

      2 teaspoons peeled, coarsely chopped galangal

      1/4 teaspoons shrimp paste

      1/2 cup water

      Other ingredients

      6 tablespoons vegetable oil

      4 catfish fillets

      1 1/2 cups unsweetened coconut milk

      1 tablespoon fish sauce

      2 teaspoons sugar

      4 kaffir lime leaves deveined and julienned

      Preparation

      To make the paste, put all the past ingredients in a blender and blend for 2 to 3 minutes or until smooth. Then set aside.

      Heat 1/4  cup of the oil in a large skillet over medium-high heat.  Fry the fish until firm and golden brown, turning once every 6 minutes per side.   Set aside, covered to keep it warm.

      In a second skillet, heat the remaining 2 tablespoons oil.  Add 1/2 cup of the coconut milk and cook over medium high heat until the oil separates from the coconut milk.  Add the paste and cook for abut 2 minutes or until the aroma is release.  Add the remaining 1 cup coconut milk, fish sauce and sugar and cook for 5 minutes while stirring.

      Remove from the heat and add the fish, spoon the sauce over the fillets to cover fully and allow to sit for 1 to 2 minutes.  Carefully transfer the fish and sauce to a platter.  Sprinkle the kaffir lime leaves over the top of the fish.  Serve over the rice for 4 people .

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      Appetizer: Hen Ratatouille

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      Paste

      2 stalks lemongrass, thinly sliced

      8 kaffir lime leaves, deveined, shredded

      5 garlic cloves, coarsely chopped

      1 tablespoon peeled, coarsely chopped galangal

      1/2 teaspoon turmeric

      1 1/2 cups water

      Other ingredients

      1/2 pound green papaya, peeled and seeded

      1 1/2 pound buttercup squash or winter squash, peeled, seeded, and cut into 2-inch chunks

      1/2 pound eggplant, peeled and cut into 2-inch chunks

      1/2 pound string bean, cut into 1 1/2-inch lengths

      1 large Cornish hen, cut into bite-sized pieces with a cleaver

      1-2 tablespoons fish sauce ,

      1 teaspoon salt

      1/2 teaspoon sugar

      2 cups water

      1/4 pound Chinese spinach leaves, torn into bite-sized pieces (or regular spinach)

      Thinly slice chilies

      Preparation

      To make the paste, combine all the ingredients in a blender and blend them for 2 to 3 minutes or until smooth.

      Combine the papaya, squash, eggplant and string beans in a large stockpot over medium-high heat.  Add the Cornish hen, spice paste and stir constantly for about 5 minutes or until the vegetables and bird are well coated.

      Add the roasted rice powder (optional), fish sauce, salt, sugar and water, stirring well.  Cook for another 10 to 12 minutes or until the vegetables are soft and the chicken is tender while stirring occasionally.  Stir in the Chinese spinach and serve with lots of chilies for 4 servings.

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      Appetizer: Stuffed Cabbage with Lemongrass and Chilies

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      4 Servings

      2 pounds green cabbage, tough out leaves removed, cored

      Paste

      1 1/2 dried New Mexico chilies, soaked, seeded and deveined

      1/2 stalk lemongrass, thinly sliced

      2 kaffir lime leaves

      2 garlic cloves, coarsely chopped

      1 medium shallot, coarsely chopped

      1 tablespoon coarsely chopped fresh cilantro

      1 teaspoon peeled, coarsely chopped galangal

      1 teaspoon shrimp paste

      1/2 cup water

      Other ingredients

      1pound ground pork

      a large egg, lightly beaten

      3 tablespoons unsweetened coconut milk

      1 1/2 tablespoons sugar

      1 teaspoon salt

      1 small chili, seeded, and finely chopped

      1/2 cup chicken broth

      1/4 cup vegetable oil

      Preparation

      To make the paste, blend all the ingredients for 2 to 3 minutes or until smooth and set aside.

      Bring a large pot of water to a boil.  Place the cabbage in the boiling water, bring the water back to a boil and blanch the cabbage for about 15 minutes or until the leaves are tender.  Remove the cabbage and set aside to cool down.

      Put the ground pork in a medium bowl and add 1/2 cup of the spice paste, leaving the rest in the blender.  Mix thoroughly, add the egg, coconut milk, sugar, salt and chili; then mix it well.

      Carefully remove about 20 of the leaves from the cooled cabbage, keeping them whole.  Cut each leaf in half lengthwise and cut away the center vein where it is too thick to fold easily.  Place a heaping tablespoon of the pork mixture in the center of each leaf, folding in the sides first and then the top and bottom to make a small packet about 3 inches by 2 inches.  You should be able to make 18 to 20 packets.

      Add the chicken broth to the leftover past in the blender and swirl to blend.

      To bake the packets, arrange the stuffed cabbage seam side down in a 13-by-9-inch baking pan.  Make two layers if necessary.  Pour the broth-paste mixture over the top of the cabbage.  Drizzle with 1 to 2 tablespoons oil and bake for 25 to 30 minutes.  Baste them occasionally.  They are ready to serve when you press down on the cabbage packets and they are firm.

      To cook on the stove top, heat 1/4 cup oil in a large, deep skillet over medium heat.  Add the stuffed cabbage, pour the broth-paste mixture over it, turn the packet occasionally and lower the heat slightly and cook for 20 to 25 minutes or until they are nicely browned and firm to the touch.  Serve them immediately.

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      Appetizer: Fish Cakes (Taud Man Pla)

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      Ingredients (for 6 servings)

      1 small cucumber

      2 tablespoons sugar

      1/2 cup boiling water

      2 small fresh red chili peppers, remove seeds, and chopped

      3 tablespoons white vinegar

      1/2 teaspoon of salt

      1 medium shallot, finely chopped

      1 pound cod or white fish fillets, skinned

      2 tablespoons of fish sauce

      2 tablespoons of red curry paste

      One 1/2-inch piece fresh or frozen galangal, finely chopped

      1 egg

      8 fresh Kaffir lime leaves, deveined and finely shredded

      2 cups vegetable oil

      1/4 teaspoon white pepper

      Preparation

      Score cucumber, remove seeds, thinly slice and place in bowl.  Dissolve sugar in water and pour over cucumber.

      Add chili peppers, vinegar,salt, and shallot and refrigerate until ready to use.

      Check fish fillets to make sure there is no bones.  cut fish into 1-inch pieces.  Chop the fish or use food processor to process fish for 10 seconds.  Add fish sauce, curry paste, galangal, egg, lime leaves, and pepper and mix all of them well.  Wet hand with water.  Form into 12 balls, then flatten into 1/4 inch-thick patties.

      Heat a wok with oil to 375 Fahrenheit. Fry fish cakes for 5 minutes or until golden brown, 3 to 4 at a time.  Serve with cucumber-chili mixture.  Makes 6 multi servings.

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