weightwatchers what to cook now 300 Recipes for Every Kitchen The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: us.macmillanusa.com/piracy. WEIGHT WATCHERS WHAT TO COOK NOW. Copyright © 2014 by Weight Watchers International, Inc. All rights reserved. For information, address St. Martin’s Press, 175 Fifth Avenue, New York, N.Y. 10010. On the front cover, clockwise, from top left: Warm Mozzarella and Tomato Flatbreads; Chocolate Cupcakes with Peanut Butter Frosting; Spaghetti with Mussels, Clams, and Shrimp; Grilled Sirloin with Coffee-Molasses Barbeque Sauce. On the back cover, from top: Grilled Salmon with Honey-Lime Fruit Salad; Filet Mignon with Arugula and Maple-Balsamic Glaze; Chocolate Brownie Ice Cream Sandwiches. www.stmartins.com Editorial and art produced by W/W Twentyfirst Corp., 675 Avenue of the Americas, New York NY 10010. WEIGHT WATCHERS is a trademark of Weight Watchers International, Inc. Library of Congress Cataloging-in-Publication Data Weight watchers what to cook now : 300 recipes for every kitchen / by Weight Watchers. —First U.S. edition. pages cm ISBN 978-1-250-04454-9 (paper over board) ISBN 978-1-4668-4292-2 (e-book) 1. Reducing diets—Recipes. 2. Weight loss. I. Weight Watchers International. RM222.2.W32842 2014 613.2’5—dc23 2013032284 St. Martin’s Griffin books may be purchased for educational, business, or promotional use. For information on bulk purchases, please contact Macmillan Corporate and Premium Sales Department at 1-800-221-7945, extension 5442, or write [email protected]. First Edition: January 2014 about weight watchers Weight Watchers International, Inc. is the world’s leading provider of weight-management services, operating globally through a network of company-owned and franchise operations. Weight Watchers holds nearly 45,000 meetings each week worldwide, at which members receive group support and education about healthful eating patterns, behavior modification, and physical activity. Weight-loss and weight-management results vary by individual. We recommend that you attend Weight Watchers meetings to benefit from the supportive environment and follow the comprehensive Weight Watchers program, which includes a food plan, an activity plan, and a behavioral component. WeightWatchers.com provides subscription weight-management products, such as eTools and Weight Watchers Mobile, and is the leading Internet-based weight-management provider in the world. In addition, Weight Watchers offers a wide range of products, publications (including Weight Watchers Magazine, which is available on newsstands and in Weight Watchers meeting rooms), and programs for people interested in weight loss and control. For the Weight Watchers meeting nearest you, call 1-800-651-6000. For information about bringing Weight Watchers to your workplace, call 1-800-8AT-WORK. WEIGHT WATCHERS PUBLISHING GROUP VP, Editorial Director Nancy Gagliardi Creative Director Ed Melnitsky Photo Director Deborah Hardt Managing Editor Diane Pavia Assistant Editor Katerina Gkionis Food Editor Eileen Runyan Editor Jackie Mills, R.D.N. Nutrition Consultant U. Beate Krinke Photographers Iain Bagwell, Kate Sears, Rita Maas Food Stylists Adrienne Anderson, Sally Jo O’Brien, Lori Powell Prop Stylists Dani Fisher, Paige Hicks, Pam Morris foreword It’s an understatement to say that the way Americans think about food has changed. In the last decade, dramatic shifts in food production and distribution have raised countless new issues (in terms of the environment and consumption) resulting in numerous well-intentioned organizations and people with just as many agendas. What is the implication of all these changes? What you choose to consume says a great deal about who you are, as well as what you believe. Pretty heady stuff, yet the fact remains: Everyone eats, and whether the food choices you make are politically motivated or not, eating is intensely personal. The reality is that if you’re trying to eat in a more healthful way, you are making a statement given that the foods that will help you lose weight—fresh fruits and vegetables, lean meats and whole grains—are often at the very heart of the food discussion. Wholesome foods, such as these, with minimal processing also often require a bit more effort and TLC—in terms of choosing, as well as preparing or cooking. Think about it: A tomato is something to toss into a salad, unless you know that choosing a fully ripe beauty and seasoning it with a sprinkle of salt and pepper and a drizzle of olive oil can transform it into something truly delicious. If this is how you want to (or do!) think about food, this cookbook will help. Guiding you through all the steps of preparing healthy fare that is satisfying without being labor-intensive is the goal and modern approach of What to Cook Now. This complete guide provides you with all the tools you need for getting flavorful meals on the table without spending hours in the kitchen. It’s an all-encompassing compendium that includes more than 300 recipes—everything from the basics like stocks and sauces made easier, speedy weeknight dinners, meals and menus ideal for entertaining, and luscious sweets for every season. Also, each dish includes complete nutrition information and clever tips to boost your kitchen and cooking prowess. In addition to recipes, there are sections on the new, user-friendly kitchen tools (like an immersion blender) and must-have pantry basics (such as intensely flavored pastes or condiments borrowing from cuisines around the globe); the latest thinking on food safety; new information on mastering basic cooking techniques; fresh ideas on amping up the forgotten meals, breakfast and lunch; choosing the best cuts of meat; plus a complete produce primer for helping the health-conscious cook choose and prepare veggie-and-fruit based dishes; and much more. With everything in one place, What to Cook Now is destined to become your go-to cookbook, a classic you’ll reference again and again. —Nancy Gagliardi VP, Editorial Director contents About Weight Watchers Foreword Weight Watchers and Simple Start About Our Recipes The Essential Pantry The New Pantry Great Flavor—Fast The 9 Best Tools Play It Safe Produce Primer Fruit and Veggie FAQ 1. breakfasts and brunches How to Sauté Wake-Up Call All About Yogurt 2. lunches Build a Better Sandwich How to Broil How to Make Homemade Broths Go for the Green 3. appetizers and snacks How to Pan Sear 10 Simple Snacks 4. MAIN DISHES beef, pork, and lamb The Skinny on Cooking Lean Beef How to Braise 5. MAIN DISHES poultry Buying and Using a Rotisserie Chicken How to Roast 6. MAIN DISHES seafood How to Steam Buying Sustainable Seafood 7. MAIN DISHES vegetarian How to Stir-Fry How to Cook Whole Grains How to Cook Beans, Peas, and Lentils 8. 20-minute main dishes How to Grill Fresh Food Fast 9. side dishes How to Boil and Simmer Almost-Instant Side Dishes 10. sweets Be a Better Baker How to Bake Sweet Success Menus for Every Day and Special Days Recipes by PointsPlus Value