Papaya Mango Salsa

•  3 Tbsp Sugar
• 1 1/2 Tbsp vinegar
• Pinch red chilli flakes
• Pinch of Cumin
• 1 medium Papaya, seeded, peeled and diced
• 1 Cup Mango, peeled and diced
• 1/2 cup red onion diced
• 3 TBSP Red Bell Pepper diced
• 2 TBSP cilantro, diced

1. Mix sugar, vinegar, chili flakes, and cumin until sugar dissolves.
2. Fold in remaining ingredients
3. Chill before serving.

Serve with any firm white fish (Tilapia, Cod etc)

Makes 2.5 Cups

Sweet and Sour Pineapple Pork

• 1 pound lean pork
• 1 tbsp Soy Sauce
• 1 tbsp Sweet Vermouth
• 1 tsp Garlic, Minced
• 1 tsp Ginger, Minced
• 2 tbsp vegetable oil
• 1/2 cup Corn Starch
• 4 Cups oil for deep frying
• 1/2 cup Red and Green Peppers, Diced
• 2 tbsp yellow onion, diced
• Sweet and Sour Sauce (See Below)
• Strips of Green Onion
• Toasted Sesame Seeds

1. Cut pork into bite sized pieces and marinate for 30 minutes with Soy Sauce, vermouth, garlic, ginger and 2 tbsp oil.
2. Make Sweet and Sour Sauce and set aside
3. Remove pork from marinade and roll in cornstarch to coat well. Deep fry 330 degrees until golden and crispy.
4. In a large saucepan heat 2 tsp oil on medium high heat.
5. Stir fry pepopers and onions,
6. Add Sweet and Sour Sauce and fold in pork, Simmer for 2 minutes.
7. Garnish with onions and seeds.

SWEET AND SOUR SAUCE

• 1/2 Cup Ketchup
• 1/2 Cup Vinegar
• 1/2 Cup Water
• 2 tsp Soy Sauce
• 1 Cup Sugar
• 1/2 Cup Orange Marmalade
• 1.5 tsp Ginger
• 1 tsp Garlic
• 1/2 tsp Hot Pepper Sauce
• 2 tbsp pineapple juice
• 1/2 cup pineapple chopped
• 4 tbsp cornstarch mixed with 3 tbsp water

1. In a medium saucepan, combine all ingredients except cornstarch, blend well and bring to a boil. Reduce heat and simmer until thickend.

NOTE: IF ADDING CORNSTARCH BRING RECIPE TO A BOIL BEFORE ADDING.








SWEET AND SOUR SAUCE

Tomato, Squash and Feta Gratin

• 6 ounces zucchini, sliced ¼ inch thick
• 6 ounces yellow squash, sliced ¼ inch thick
• 2 scallions, chopped
• 1 ½ teaspoons minced garlic
• 1 ½ teaspoons chopped oregano
• 2 ounces feta cheese, crumbled
• 12 ounces tomatoes, sliced ¼ inch thick
• 2 teaspoons extra virgin olive oil
• Salt and pepper to taste

1. Preheat oven to 400^o F. Lightly oil a 6-inch diameter ovenproof sauté pan.Toss zucchini with salt and pepper. Toss yellow squash with salt and pepper. In a bowl, mix the scallions, garlic, oregano and feta cheese.
2. Lay zucchini slices in pan, slightly overlapping them like shingles. Sprinkle with salt and pepper. Top with a layer of tomatoes, slightly overlapping. Sprinkle with ½ of scallion mixture. Top with a layer of yellow squash, then another layer of tomatoes; sprinkle with salt and pepper. Top with remaining scallion mixture. Drizzle with extra virgin olive oil.
3. Place sauté pan on a sheet pan in the oven. Bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 10 minutes. Cut into wedges and serve.

 Serves 4      
Weight Watchers = 2 points plus*

Green Beans in Foil

• 2 cups trimmed green beans
• 1 TBSP minced fresh mint leaves
• 1 TBSP fresh lemon juice
• 2 tsp olive oil
• Salt/pepper

1. Prepare grill for medium direct heat
2. In bowl combine all ingredients and toss
3. Transfer to center of large pieces of heavy duty aluminum foil.  Make a packet by bringing edges of foil together and crimping, folding edges together but leaving room to allow air expansion.
4. Grill beans 15 minutes.  Remove and open foil carefully, as hot steam will escape. 
5. Serve hot off the grill, cold leftovers are awesome, too!

Weight Watchers Points Value = 1
Serves = 4

Baked Cod

• 1 lb Cod or Scrod (You can use any mild white fish)
• 1/2 Cup Breadcrumbs (Best if use seasoned salad croutons, pounded into crumbs)
• Juice of 1 Lemon, plus some lemon zest
• 1 TBSP melted light butter
• Pam spray
• Salt/Pepper (To make fish happy)
• Garlic clove, minced
• 1/2 to 3/4 cup dry white wine

1. Set oven at 425 degrees
2. Rinse fish and pat dry, place on Pam sprayed glass baking dish, season with salt/pepper
3. Melt butter
4. Place breadcrumbs in a bowl, add garlic and butter, mix well
5. Spread breadcrumb mix over fish
6. Pour wine around fish, do not drown the fish.
7. Bake for 10 to 12 minutes to fish is white and flaky.

Serves 2

Artichoke Cheese Dip

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 ounces) artichoke hearts, drained and chopped
• dash garlic powder
• 2 tablespoons finely chopped green onion
• 1 to 2 tablespoons chopped ripe tomato

1. Combine mayonnaise, Parmesan cheese, artichokes, and garlic powder; blend well.
2. Spread mixture in a 9-inch pie plate. Bake at 350° for about 25 minutes, or until lightly browned. Garnish with the green onion and chopped tomato. Serve with assorted crackers or tortilla chips

Bacon Cheddar Chilpote Dip

• 8 oz. Mayonnaise
• 8 oz. Sour Cream
• 7 oz. Can of Chipotle Peppers in Abodo Sauce
• half of a 2 oz. Jar of Hormel Real Bacon Pieces
• 1 cup Kraft Finely Shredded Sharp Cheddar Cheese

1. Finely chop chipotle peppers.
2. Mix peppers with sour cream and mayonnaise.
3. Fold in bacon and cheddar cheese.
4. Refrigerate for at least two hours. Serve with Frito Scoops.