Happy Valentine’s Day everyone. I was reading in the paper that according to a new poll women are disappointed when given flowers today, they would prefer to be given something that will last forever. Personally, I would settle for my husband learning how the home appliances work and using them!

Todays recipes come from Weight Watchers.  The reason I picked these is because Weight Watchers divided these menus into three categories: Romantic Dinner, Girls’ Night In & Kid-Friendly.

Fillet of Sole with Crispy Ginger and Baby Bok Choy

The bok choy and sole are delicious but the ginger’s the clincher in this recipe. So crisp and flavorful, we snacked on it all afternoon.

 

 

Ingredients

• 2 Tbsp canola oil, divided   
•   16 oz uncooked sole, four 4-oz fillets   
• 2 piece(s) ginger root, fresh, about 2-inches each, peeled, cut in thin matchsticks   
• 2 Tbsp low sodium soy sauce, divided   
• 1 spray(s) cooking spray   
• 2 clove(s) (medium) garlic clove(s), thinly sliced   
• 1 tsp ginger root, fresh, minced   
•   8 oz uncooked bok choy, baby-variety, cut in half lengthwise and washed in cold water   

Instructions

• Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping fillets gently so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
• Add remaining tablespoon of oil to same skillet; place over medium-high heat. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
• Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook over medium-high heat for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
• To serve, place 1/2 cup of bok choy on a plate; top with 1 fillet and 2 tablespoons of ginger.

 

Italian Arugula Salad

A basic salad that complements pizza, pasta, seafood, meats and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.

 

 

Ingredients

• 2 Tbsp red wine vinegar   
• 2 Tbsp water   
• 2 Tbsp olive oil, extra virgin   
• 1/4 tsp table salt   
• 1/4 tsp black pepper, freshly ground   
•   8 cup(s) arugula, baby leaves   
•   2 cup(s) cremini mushroom(s), also known as baby bella, thinly sliced   
•   1 cup(s) grape tomatoes, halved   
•   1/4 cup(s) (sliced) uncooked red onion(s), thinly sliced   
• 1 oz parmesan cheese, Parmigiano Reggiano suggested, at room temperature   

Instructions

• In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
• Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Yields 1 salad per serving.

Notes

 

 

Ingredients

• 1 spray(s) cooking spray   
• 1 tsp all-purpose flour   
•   4 large egg white(s)   
• 1 cup(s) sugar   
• 1/2 cup(s) mini chocolate chips, semi-sweet   
• 1/2 tsp vanilla extract   

Instructions

• Preheat oven to 200ºF.
• Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.
• In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.
• Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
• Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 1 cookie per serving.

Notes