This Indian dish, featured for “International Favorites” week, is a winner. Add a half teaspoon of ground red pepper to the mix for a spicier flavor.
Level of Difficulty: Easy
POINTS® Value: 3
- tandoori spice mix
- medium onion
- plain fat-free yogurt
- fresh lime juice
In German, strudel means “whirlpool” – it is a light, crispy pastry made up of layers of filo dough. In our translation, cranberries add a bit of tang, but raisins work equally well.
Level of Difficulty: Moderate
POINTS® Value: 2
- sugar
- ground cinnamon
- dried cranberries
This colorful rice could be served on its own or as a side dish with a meat or fish entree. It comes highly recommended from our UK site.
Level of Difficulty: Moderate
POINTS® Value: 3
- ground turmeric
- black pepper
- table salt
If you think tofu has no taste, think again! We pressed out its water and then roasted it with soy sauce to create a wonderful dense texture and a delicious, smoky flavor. It’s the perfect way to launch our International Recipe Week
Level of Difficulty: Difficult
POINTS® Value: 6
- sprays cooking spray
- low-sodium soy sauce
- olive oil
- teriyaki sauce
This easy fish-and-potatoes dish hails from the Weight Watchers Australia site.
Level of Difficulty: Easy
POINTS® Value: 7
- all-purpose flour
- olive oil
- vegetable oil
- eggs
- egg yolk
- applesauce
- chocolate syrup
- unsweetened cocoa powder
- semisweet chocolate chips
- chopped walnuts
Add the orzo to the boiling water a couple of minutes before slipping the pork chops into the hot oil.
- Table salt
- orzo
- baby spinach
- olive oil
- grated lemon zest
- Ground black pepper
Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.
- vegetable oil
- unsalted butter
- minced fresh thyme leaves
- dry Marsala
- Table salt and ground black pepper
The ultimate weeknight dinner, this salmon is on the table in less than 15 minutes from the time the pan hits the stove. With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a sweet and sour chutney (see related recipe), a fresh salsa, an herb-spiked vinaigrette, or squirt of lemon or lime.
- Table salt and ground black pepper
- canola oil or vegetable oil
Trying to feed a group of rather talkative women inspired life member Dorothy Bush Turner to come up with this seafood salad. “I was to attend a meeting of about 50 women quilters at a potluck supper,” she explains. “I wanted to prepare something cold because we talk so long that hot things get too cool.” She wasn’t inspired by the recipes she found, so she created her own. “I live in shrimping country on an island, and seafood is always appropriate and welcome,” Dorothy says. “I made a big pot of this dish, and not one piece was left.”
- SALAD
- sliced green onions
- finely chopped celery
- sweet pickle relish
- chopped fresh parsley
- chopped fresh chives
- salt
- freshly ground pepper
- garlic powder
- cooked crab claw meat
- DRESSING
- mayonnaise
- fresh lemon juice
- Dijon mustard
- celery seeds
- garlic salt