Mediteranean Grilled Pizza

• Premade Gourmet Pizza Shell (found in deli at Market Basket)
• 1 Yellow Onion
• 1.5 Cups Mushrooms
• 8 cloves of garlic
• EVOO for frying
• Feta Cheese
• Artichokes

1. Fry onions in EVOO till carmelized, add shrooms and garlic until shrooms release moisture.
2. Top pizza shell with carmelized veggie mixture, add artichoke.
3. Add feta cheese to top of pizza.
4. Heat grill until temp reaches 450.
5. Turn off one side of grill.
6. Place pizza on indirect heating side. Cook with lid closed,
7. Check every 2 minutes and turn pizza, Should take 6-7 minutes to cook.

Serves 6-8

Coconut-Curry Marinated Chicken Kebabs

• 1 pound skinless, boneless chicken breast, cut into 1 ½ inch chunks
• ½ cup light coconut milk
• 1 TBSP packed light brown sugar
• 1 TBSP lime juice
• 1 TBSP garam masala
• 1 tsp red Thai curry paste

1. Place chicken, coconut milk, brown sugar, lime juice, garam masal, and curry paste in large zip close baggie. Squeeze out air and seal bag. Turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour.
2. Skewer and grill on medium grill heat, turning occasionally until fully cooked…8-10 minutes

Serves 4
Weight Watchers Points = 4

Jicama, Grapefruit and Olive Salad

• 1 TBSP lemon Juice
• 1TBSP olive oil
• ½ jicama, peeled and sliced thinly
• 1 (20 oz) jar refrigerated red grapefruit sections in light juice, drained
• 10 pitted kalamata olives, sliced

1. Toss all together'
2. Chill before serving

Serves 4
Weight Watchers Points = 3

Wheatberry Salad

• 2 Cups Wheatberries
• 4 Qts Water
• 1 Cup Diced Celery
• 1 lb Chopped Smoked Turkey
• 1 Peeledm Cored Chopped Granny Smith
• 4 Scallions Thinly Sliced
• 1 cup dried cranberries
• 1 cup chopped pecans
• 3 tablespoons walnut or corn oil
• 2 tablespoons cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh sage,
• 1 teaspoon coarsely ground black pepper

 

1. Place wheatberries in a large pot, add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool.
2. Place wheatberries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature.

 Serves 10.

Nutritional Information Per serving: 392 calories, 19g fat, 36mg chol., 19g prot., 36g carbs., 7g fiber, 712mg sodium.

Lemon Dill Fingerling Potatoes

• 1 pound fingerling potatoes, scrubbed and cut lengthwise in half
• ½ cup fresh dill, chopped
• 2 TBSP fresh lemon juice
• 4 tsp olive oil
• salt and pepper

1. Preheat oven to 400.  Line a large baking pan with foil.
2. Combine lemon juice, olive oil, dill and potatoes in large bowl and toss.
3. Spread on baking dish. 
4. Roast 20 min, turn, and roast another 20. 
5. Sprinkle with salt and pepper to taste.

Serves 4                 
5 points plus each

Rhode Island Clear Broth Chowda

2 tablespoons olive oil

1/2 lb Salt Pork

1 large onion, chopped (about 2 cups)

1 cup chopped celery (about 3 stalks)

4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice

2 cups chopped clams

2 cups clam juice*

1 teaspoon fresh thyme or 1/2 teaspoon dried

Water, to cover

Salt

Freshly ground black pepper

Heat the oil in a large soup pot over a medium-high heat. Add the Salt Pork, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

Rocky Point Rhode Island Red Chowder

• 1/2 lb. Salt Pork (finely diced)
• 1 lb. Onions (chopped)
• 1 lb. Potatoes (diced)
• 2 cups Tomato Puree
• 1-1/2 qts. Quahogs (chopped)
• 1 Tbsp. Paprika
• Water as needed
• 1 gal. Clam Juice
• Salt & Pepper to taste
• Oyster or Saltine Crackers (broken)

1. In a large kettle, heat the salt pork until the fat melts. Add the onions. Cook over medium heat until very soft.
2. Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. Crush some saltine crackers and stir them into the chowder to thicken it further, near the end of the cooking. Makes about 15 servings.