Baby Steppin' Ka-Bobs (7 points)

1-2 lbs. loin cut beef, lamb or pork

MARINADE:
1 1/2 tbsp. minced garlic
1 tbsp. tomato paste
3 tbsp. freshly squeezed lemon juice
1 tbsp. soy sauce
2-3 tsp. chopped fresh rosemary, summer savory, thyme or parsley
1/4 cup extra virgin olive oil
black pepper, cayenne and cumin to taste

VEGGIES:
1 lb. small red potatoes
12 small boiling onions
1 basket cherry tomatoes
15 small mushrooms
2 bell peppers, cut into quarters
2 small yellow squash or zucchini cut into 1-2-in. slices

Trim the meat of as much fat as possible and cut into thin slices.

Combine all marinade ingredients in a mixing bowl and pour half into the trimmed meat. Mix well to coat evenly.

Thread the meat tightly onto the skewers. If using wooden skewers, soak them in water a few minutes before skewering the meat.

In a medium saucepan, combine the potatoes, onions and 1 tsp. of salt. Cover with cold water and bring to a boil. Reduce heat and simmer 10 minutes.

Drain potatoes and onions, rinse with cool water and set aside.

Skewer the vegetables one by one until your skewer is full. Once that skewer fills up, repeat the process until you either run out of skewers or veggies. Brush veggie skewers with marinade.

Prepare your barbecue grill.

Cook veggie skewers about 5-6 minutes, turning once or twice. Transfer to warm platter.

Cook the meat 3-4 minutes, very close to the flame, turning once. Serve with veggies.

303 Calories; 11g Fat; 8g Protein; 50g Carbohydrate; 0mg Cholesterol; 239mg Sodium;
Food Exchanges: 1/2 Starch/Bread; 7 Vegetable; 2 Fat
WW Pts: 7

Grilled Pork with Nectarine Salsa
WW Points® 4
Ingredients

1 spray cooking spray
1 cup peach nectar, mango nectar or pineapple nectar
3 tbsp. fresh lime juice
2 medium jalapeno peppers, cored, seeded, diced (do not
touch seeds with bare hands)
1 lb. lean pork tenderloin, trimmed of fat
3 medium nectarines, diced
3 medium scallions, finely chopped (green parts only)
1 tbsp. cilantro, fresh, minced
Directions
Coat grill rack with cooking spray. Preheat grill. Stir
together nectar, 1-1/2 tbsp. lime juice and half of jalapenos in a
small bowl. Brush pork with nectar mixture and place on grill. Baste
with marinade every 5 minutes during cooking. Remove pork from grill
when a meat thermometer inserted in center reaches 160° F., about 20
minutes; slice into 1/4"-thick slices. Meanwhile, in another small
bowl combine nectarines, remaining lime juice, remaining jalapenos,
scallions and cilantro. Serve pork topped with salsa.
Makes 2 slices pork and 1/2 cup salsa per serving.

Cajun Grilled Turkey Breasts
WW points® Value 4
Ingredients

1 lb. boneless, skinless turkey breast(s), 4 4-oz pieces
1/2 cup each reduced-calorie Italian salad dressing, chopped onion
1/4 cup fresh lemon juice
1/2 tsp. cayenne pepper
2 tsp. each minced garlic, Creole seasoning
20 oz. chopped frozen spinach
Directions
Place turkey in a large zip-close plastic bag. Add remaining
ingredients except spinach, and marinate in refrigerator for at least
2 hours, turning bag occasionally. Remove turkey; reserve marinade.
Preheat grill. Place turkey on grill rack; cover and cook until
turkey is no longer pink in center, turning once, about 15 - 18
minutes. Meanwhile, prepare spinach according to pkg. directions.
Pour reserved marinade into a small saucepan. Bring to a boil; cook 1
minute more, stirring occasionally. Arrange spinach on a serving
platter. Top with turkey breasts and drizzle with boiled marinade.
Makes 1 turkey breast, 1 - 2 tbsp. marinade, 3/4 cup spinach per serving.

Grilled Chicken with Corn on the Cob
POINTS® Value |  7
Servings | 4

1-1/4 lb. cooked boneless, skinless chicken breast halves
1/2 cup fresh or canned tangerine juice
2 TB fresh lemon juice
1 TB fresh lime juice
2 medium garlic cloves, minced
1/2 tsp. table salt
1/4 tsp. ground black pepper
4 medium corn on the cob ears, in husk
1 TB olive oil
1 tsp. butter
1 TB chili powder
1/4 tsp. table salt
1 sprays cooking spray
8 medium scallions, about 1 bunch

Slice chicken into 4 or 8 pieces. In a large bowl, mix together tangerine,
lemon and lime juices,
garlic, 1/2 teaspoon of salt and pepper; add chicken and marinate for a
minimum of 10 minutes or
up to overnight
in refrigerator.

In a large pot filled with cold water, add unhusked ears of corn; soak for 10
minutes.

In a small microwavable bowl, combine oil, butter, chili powder and remaining
1/4 teaspoon of salt;
microwave for about 15 seconds and stir to combine (or melt in a saucepan if
you do not have a
microwave). Remove corn from pot, pull back husk (be careful to leave husk
attached to corn) and
remove as much of silk as possible. Brush each piece of corn with about 1/2
teaspoon of oil mixture;
cover corn with husk again.

Heat a grill pan over medium-high heat (or grill on an outdoor grill). Grill
corn, turning every few minutes,
until husks are blackened and charred, about 15 to 17 minutes. Remove corn
from grill and cover with
aluminum foil to keep warm until ready to serve.

Off heat, coat grill pan with cooking spray. Add chicken and grill, flipping
once, until cooked through,
about 2 to 4 minutes per side. Remove chicken from pan and cover to keep warm
until ready to serve.

Next, place scallions in any remaining oil mixture from corn and toss to
coat. Grill scallions, using tongs
to flip them occasionally, until soft and beginning to blacken in spots,
about 2 to 4 minutes.

Yields about 4 ounces of chicken, 1 ear of corn and 2 scallions per serving.

Tuna Burgers with Orange Ginger Sauce
POINTS® Value |  5
Servings | 4

1/4 cup orange juice
1/2 TB orange marmalade
1/2 TB ginger root, freshly minced
3/4 cup fat free chicken broth
1 TB fresh cilantro, chopped
1/2 tsp. sesame oil
1/2 TB unpacked brown sugar, light or dark
1/8 tsp. table salt
1 tsp. cornstarch
1 lb. yellowfin tuna, cut into four 4 oz. steaks
1 TB olive oil
1/8 tsp. table salt, or to taste
1/8 tsp. ground black pepper, or to taste
4 reduced calorie hamburger rolls, toasted on grill
8 pieces lettuce

Preheat grill.

Combine juice, marmalade, ginger, broth, cilantro, oil, sugar and 1/8
teaspoon of salt in a heavy
sauce pan; bring to a boil over medium heat. Cook, stirring frequently with a
wooden spoon, until
sauce is thickened and reduced, about 10 minutes. (Add 1/2 teaspoon to 1
teaspoon of cornstarch
to sauce to achieve desired thickness; does not affect POINTS values).

Brush tuna with oil; sprinkle with remaining 1/8 teaspoon each of salt and
pepper. Grill tuna, flipping
once, until desired degree of doneness, about 3 to 5 minutes per side; remove
from grill and let rest.

Place tuna steaks on rolls and top with lettuce; drizzle each piece of fish
with sauce and serve.

Yields 1 tuna burger sandwich per serving.

Grilled Steak
POINTS® Value |  4
Servings | 4

1 lb. lean beef round, use top round cut, sliced 3/4" thick
1/2 cup fat free Italian salad dressing, or fat free vinaigrette dressing
2 large sweet red peppers
1 small garlic clove, chopped
1 tsp. capers
1 medium shallot(s), chopped
1 TB fresh basil, chopped
2 TB fat free Italian salad dressing, or fat free vinaigrette dressing
1/8 tsp. table salt
1/4 tsp. ground black pepper
1 sprays cooking spray, (5 one second sprays per serving)

Place steak in shallow bowl, cutting in half if necessary to fit in one
layer. Pour on 1/2 cup
of dressing and baste to cover steak. Cover bowl with plastic wrap and
refrigerate 4 to 8 hours.

Prepare roast pepper dressing. Place whole peppers on top of gas stove over
open flame (or
place over hot grill). Char peppers on all sides using a long handled fork to
turn, about 5 minutes
total. Remove from heat. Place peppers in plastic or paper bag, seal shut and
set aside for 1 hour.
Remove peppers from bag and scrape off skin with paring knife. Core peppers,
and cut into chunks.

Place peppers, garlic, capers, shallot, basil, 2 tablespoons of salad
dressing, salt and black pepper
in blender; purée.

Coat grid of grill with cooking spray, place grid on grill and heat.

To cook steak, drain off dressing-marinade. Pat steak with paper towels to
remove excess moisture.
Grill until well browned outside and medium-rare inside, about 3 to 5 minutes
per side, or longer for
desired doneness. Remove from grill immediately. Cut across grain into thin
strips to serve.

Yields about 3 ounces of meat and 1/3 cup of roast pepper dressing per
serving.

(Note: The dressing came be made up to a day in advance and kept
refrigerated.)

Chicken BBQ Wraps
POINTS® Value |  6
Servings | 4

1 cup Coca-Cola Diet Coke, or other diet cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 tsp. Tabasco hot pepper sauce
3 TB Heinz 57 or A-1 steak sauce
1 tsp. dehydrated onion flakes
1 tsp. garlic powder
1-1/2 lb. uncooked boneless, skinless chicken breast halves
1/8 tsp. table salt, or to taste
1/8 tsp. ground black pepper, or to taste
4 medium whole wheat tortillas
1 cup mixed greens

Preheat grill or broiler.

Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce,
onion flakes
and garlic powder in a heavy saucepan; gradually bring to a boil over medium
heat. Reduce
heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced
by a quarter,
about 6 to 8 minutes.

Meanwhile, start to prepare chicken. Season chicken with salt and pepper;
grill or broil chicken
until cooked through, about 5 to 6 minutes per side. Remove chicken from
grill and pull apart
into shredded bite-size pieces with 2 forks (so you don't burn your hands).

Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat
chicken.

Divide chicken mixture among tortillas, spooning about 1 cup of filling onto
bottom half of each
tortilla; top with mixed greens. Fold tortilla bottom over filling and then
fold sides in toward center
to enclose filling.

Yields 1 wrap per serving.

Salmon Burgers with Peach Salsa
POINTS® Value |  5
Servings | 4

2 large peaches, diced
1 small jalapeo pepper, cored, seeded and finely chopped (do not touch seeds
with your bare hands)
1 tsp. fresh lemon juice
1-1/2 tsp. sugar
1/8 tsp. table salt
2 TB fresh cilantro, chopped
1 can (14-3/4 oz.) red salmon, drained, broken into small chunks
1 medium scallion, finely chopped
2-1/2 tsp. lemon zest
1 large egg, beaten
1/4 tsp. ground black pepper
3-1/2 TB dried whole wheat bread crumbs

To prepare salsa, combine peaches, jalapeo and lemon juice in a medium bowl;

add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set
aside.

Preheat grill.

To prepare burgers, mash salmon bones with the back of a fork. Combine
salmon, scallion, lemon
zest, egg, black pepper and bread crumbs in a medium bowl; mix well. Shape
salmon mixture into
four 1" thick patties.

Gently place burgers in a grill basket or on a grill rack and grill at
medium-high heat
for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides,
about 3 minutes more.
Serve salmon burgers with peach salsa on the side. Yields 1 burger and about
1/2 cup of salsa
per serving. (Note: The burgers can be broiled instead of grilled, if
desired. Coat a broiler rack with
cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3
minutes per side.)

Korean Grilled Flank Steak
POINTS® Value |  4
Servings | 6

1-1/4 lb. raw lean flank steak, well trimmed
4 medium garlic cloves, chopped
2 TB fresh ginger root, chopped
1/4 cup cider or whte wine vinegar
2 TB Chun King soy sauce
1/4 tsp. red pepper flakes, or to taste
1 TB sesame oil
2 bunch watercress, cleaned and trimmed
2 medium scallions, sliced
1 medium carrot, grated

Put flank steak into a shallow glass or ceramic dish.

To make marinade, combine garlic through to sesame oil in a blender and blend
until smooth.

Pour half the marinade over flank steak, turn over to coat both sides, cover
and refrigerate for at
least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.

Prepare coals for grill.

Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a
cutting board to rest while
you finish salad.

Put remaining marinade into a small saucepan and add 3 tablespoons water.
Bring to a simmer over
very low heat and cook for 3 to 4 minutes.

In a large bowl, toss watercress, scallions and carrot with warm marinade.

Slice flank steak into thin strips. Pour any juice from meat over salad and
toss it in. Serve flank slices
alongside salad.

Korean Grilled Flank Steak
POINTS® Value |  4
Servings | 6

1-1/4 lb. raw lean flank steak, well trimmed
4 medium garlic cloves, chopped
2 TB fresh ginger root, chopped
1/4 cup vinegar
2 TB soy sauce
1/4 tsp. red pepper flakes, or to taste
1 TB sesame oil
2 bunch watercress, cleaned and trimmed

2 medium scallions, sliced
1 medium carrot, grated

Put flank steak into a shallow glass or ceramic dish.

To make marinade, combine garlic through to sesame oil in a blender and blend
until smooth.

Pour half the marinade over flank steak, turn over to coat both sides, cover
and refrigerate for at
least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.

Prepare coals for grill.

Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a
cutting board to rest while
you finish salad.

Put remaining marinade into a small saucepan and add 3 tablespoons water.
Bring to a simmer over
very low heat and cook for 3 to 4 minutes.

In a large bowl, toss watercress, scallions and carrot with warm marinade.

Slice flank steak into thin strips. Pour any juice from meat over salad and
toss it in. Serve flank slices
alongside salad.

WW Provencal-Style Mixed Seafood Grill
WW POINTS® Value 7
Ingredients

12 oz. roasted red peppers, jarred in water, drained
1/2 cup fat-free mayonnaise
2 cloves (small) garlic
12 large shrimp, peeled and deveined (about 1/2 lb. with shells)
20 oz. swordfish fillet(s), about 2 10-oz. steaks, cut in half
4 tsp. extra virgin olive oil
1/2 tsp, each salt, black pepper
1 lb. clams with shell, Littleneck variety, scrubbed (about 12
clams)
1 tbsp. parsley, fresh, chopped
1 medium lemons, quartered, for garnish
Directions
Put roasted peppers, mayonnaise and garlic in a food processor
or blender and process until smooth; set aside. Heat outdoor grill.
Skewer shrimp onto 4 metal skewers (if using wooden skewers, soak in
water for 30 minutes first to prevent burning). Brush shrimp and
swordfish with oil and then sprinkle with salt and pepper.
Place shrimp, swordfish and clams on hot grill. Cover and cook clams
3 - 5 minutes, or until shells open, discarding any that don't; cook
shrimp 5 - 6 minutes, turning skewers once, until just cooked through;
swordfish 7 - 8 minutes, turning once, until just cooked through.
Remove fish to serving plates; sprinkle with parsley, if desired, and
serve with lemon wedges. Pour sauce into 4 small cups and serve along
as a dipping sauce.
Makes about 3 shrimp, 4-1/2 - 5 oz. swordfish, 3 clams and 1/4 cup
sauce per serving.

Grilled Crispy Salmon over Salad Greens
POINTS® Value |  6
Servings | 4

1 spray cooking spray
1 TB chili powder
1 TB ground cumin
1 TB paprika
1 tsp. ground oregano
1/2 tsp. Splenda No Calorie Sweetener
1-1/2 lb. salmon fillet, cut into four 6 oz. pieces
1 tsp. light garlic salad dressing OR Italian salad dressing
1 bunch salad greens

Coat grill with cooking spray. Preheat grill.

Combine chili powder, cumin, paprika, oregano and sugar. Coast salmon with
spices
and then drizzle with salad dressing.

Grill salmon over medium heat, about 5 to 6 minutes per side. Serve with
salad greens.

WW Sweet Mustard Rub
(Best used on Pork)
WW POINTS 0
Ingredients

2 tbsp. each unpacked brown sugar, ground cumin
1 tbsp. each salt, dry mustard
Directions
Blend ingredients well and rub on meat 30 minutes before cooking.
Makes 1/3 cup enough for 4 - 5 lb. pork. Store leftover mixture in an
airtight container for up to 3 weeks.
Makes 16 servings.