WW Recipes

[Terri_A]

So, I wanted to start a thread that was just recipes we could share that are WW friendly! I'll start with the one below that I got from someone at WW. I have not made it yet, but will this week. I may substitute the tomato sauce with a batch of homemade marinara.

Stuffed Shells

1 lb. cooked jumbo pasta shells
1 C. ff cottage cheese
1 C, part skim ricotta cheese
1 t. garlic powder
1/4 t. black pepper
1 t. table salt
3 C. canned tomato sauce
1 T. dried oregano
(Onced baked, I top the dish with dried oregano or basil and parmesean cheese for additonal points.)

Preheat to 375 degrees.
Mix cheeses, salt, garlic powder, oregano, and black pepper.
Spread a few tablespoons of tomato sauce into bottom of 9 x 13 pan. Once the shells are cool enough to handle, fill each shell with cheese mixture and place in dish. Spoon remaining tomato sauce over shells. Cover and bake for 20 min.

1 pt. per shell


-----------------------------------------------------------------------

BRING 'EM ON! I definitely need more variety if I'm going to be successful longterm!!!

[tennisashoe]

So, I wanted to start a thread that was just recipes we could share that are WW friendly! I'll start with the one below that I got from someone at WW. I have not made it yet, but will this week. I may substitute the tomato sauce with a batch of homemade marinara.


Yum. I've got a salad that would go nicely with those shells:

Lemon Caesar Salad

1/2 tsp grated lemon zest
1 1/2 tbs fresh lemon juice
1 large garlic clove
1 tsp white wine worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp anchovy paste
2 tbs extra virgin olive oil
1/4 cup nonfat plain yogurt
7 cups torn romaine lettuce
one 14 oz can artichoke heart qtrs drained
parmesan cheese (up to 2 oz)

In a blender or food processor, puree the lemon zest, lemon juice, garlic, worcestershire sauce, mustard and anchovy paste. With the motor running, slowly add the olive oil. Add the yogurt, puree until just smooth.

Place the lettuce and artichoke hearts in a large salad bowl; add the dressing and toss to coat. Using a vegetable peeler, add parmesan cheese curls to taste.

198 calories, 9 gr total fat, 3 gr sat fat, 4 pts per serving.

[mgs]

this is something I was looking at on the ww boards. Especially b/c I have a beautiful avocado that I am a little afraid to eat! 1/4 avocado (or 2 oz/2 T) is 1 pt.

Open Face Veggie Sandwich

Toast 1 peice whole grain bread
Roast veggies in EVOO, salt and pepper in the oven until carmelized.
spread bread with 1T hummus
layer a good helping of veggies
1 slice fresh tomato
1/4 avocado thinly sliced on top

I was thinking you could grill the veggies if you don't want to heat up the kitchen. You could also replace the hummus with LF cream cheese, or LF herb cream cheese.

If you used light bread this would be only about 4 points. if you used a nice grainy bread I

[Elbows]

This one is from the WW website. I made these muffins earlier this week and they are excellent! I highly recommend them! For 3 points each, they are actually quite large muffins.

Glazed Pear Muffins

2 large Bosc pears, with skin
1/2 tsp ground cinnamon
1/3 cup granulate sugar
1 tsp fresh lemon juice
1/2 cup sour cream
1 large egg, beaten
1 tsp vanilla extract
1/3 cup skim milk
2 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary

Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.

Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.

In a small bowl, whip together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.

In a large bowl, sift together flour, salt, baking soda, and baking powder.

Make a well with a spoon in centre of flour mixture and pour in sour cream mixture; mix until barely blended. Gently fold in pear mixture. Do not over beat.

Drop batter into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely.

While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.

[mgs]

lurking more over on the ww message boards and found this one:

Tropical Chicken and Couscous Salad
POINTS® Value: 4
Servings: 4 about 1 1/4 c. each

Ingredients
2 cup cooked couscous
8 oz chicken breast, cooked, skinless
2 large stalk celery
1/2 red bell pepper
1 large mango

Dressing:
3 Tbsp light orange juice
1 tsp Dijon mustard
1 tsp table salt
1/4 tsp chili powder

Instructions

1. Prepare couscous according to package directions. (I substituted Tropicana light orange juice for 1/2 of the water when I made it last night) Chill while working on the rest.

2. Cut chicken into bite sized pieces and mix with chopped vegetables, mango, and couscous.

3. Whisk together remaining ingredients until creamy and toss with chicken mixture.

4. Chill at least 30 minutes before serving.


You could use whole wheat couscous and increase the fiber content, as well.

[doggerham]

Its been talked about a lot, but the Greek Lemon Chicken in Take out Tonight is great. My problem is that the potatoes are so good that portion control is a problem!

[CRYSTALCLEAR]

Love that recipe! I have been on Maintenience for years and I usually can tweak a recipe to make it more pt friendly! Change the all purpose flour to whole wheat flour, (more fiber) and instead of an egg, use 1/4 cup egg beaters!

Thanks!

[JenniferJJ]

This is from my Smoothies cookbook, with some adaptations. Can remember the names of the authors, but they have a catering business in California called Thymes Two Catering.

1/2 C raspberries
3/4 blueberries
1 small container of WW or other low-fat yogurt - strawberry or raspberry flavored

Blend and enjoy

2 points.

Notes: the recipe says that the fruit should be frozen. Does anyone know why? This is the first time I've made a smoothie.

The recipe says to add cranberry juice, but that would add another 1.5 so I never have.

[SusanPC]

Jennifer--I think you freeze the fruit b/c it makes the smoothy thicker, more like a milkshake? I just make a banana/blueberry smoothie. I used frozen banana and it is thicker than when I use regular (dinner is so easy when DH is travelling :rolleyes: ).

Thought I would post a recipe I made last night. It was in a mag I read on vacation in Australia and it states that it is 5 pts (it was in a WW recipe section).

"Risoni with Roasted Pumpkin"
WW Cheap and Cheerful Cookbook

Note: I didn't see risoni at my grocery store but the picture looks like orzo so I went with that. And, used butternut squash for the pumpkin.

450g pumpkin, diced
1 tsp ground cumin
1 teaspoon sweet paprika
1/4 cup pine nuts
1 cup dried risoni (orzo)
1/2 tsp tumeric
1/4 cup fresh coriander leaves
1/2 cup currants
2 tsp EVOO
2 TBS red-wine vinegar

1) Preheat oven to 350F. Place pumpkin in roasting pan. Spray with oil, sprinkle with cumin and paprika and toss to coat. Roast for 20 minutes. Remove and cool.

2) Place pine nuts on an oven tray. Bake for 5 minutes or until golden.

3) Cook risoni in a large saucepan of boiling salted water with the tumeric, until just tender. Drain and return to pan.

4) Add pumpkin, pine nuts, coriander, currants, oil and vinegar to risoni. Gently toss to combine. Season with salt and pepper.

[JenniferJJ]

Jennifer--I think you freeze the fruit b/c it makes the smoothy thicker, more like a milkshake? I just make a banana/blueberry smoothie. I used frozen banana and it is thicker than when I use regular (dinner is so easy when DH is travelling :rolleyes: ).



Thanks Susan. Now I understand why they are so much thicker when I get them at Macy's.

[JenniferJJ]

As promised, here's number two. This was one of the "Recipes of the Week" at my meeting. I love it. It makes a lot, so be prepared to take it to a party or buy lots of muchy veggies for it. I also like to eat with my eggs as a "topping" or "sauce". I absolutely love it.

2 C low-fat plain yogurt
1/2 C reduced calorie mayo
1 t salt
1/2 t ground cumin
1/4 t cayenne pepper (optional)
1 1/2 C cucumber (seedless English), diced
1/2 C red onion, diced
6 T fresh mint leaves, chopped
6 T fresh dill, chopped

Stir together yogurt, mayo, salt, cumin and cayenne pepper in a medium bowl until smooth.

Add cucumber, onion, mint and dill; stir to mix.

Makes 8 1/2 C servings.
2 pts/ serving

[mgs]

Last night I made the Vegetable Fried Rice from the ww website. It was very good = I did some modifications b/c I had some left over roasted veggies, so I used those instead of the veg. listed. It also needed a little more salt flavor so in the end I added a few more dashes of soy. It was a very good, easy meal. everyone in the family loved it!


6 points per serving makes 4 servings

8 oz firm tofu, extra-firm
2 Tbsp dry sherry, or Chinese cooking wine
4 Tbsp soy sauce
2 tsp canola oil
1 large garlic clove(s), minced
1 pieces ginger root, 1-inch, or to taste, peeled and minced
1 small summer squash, cubed
4 cup cooked brown rice, cooled
1 cup snow peas
1 medium sweet red pepper(s), thinly sliced
3 medium scallion(s), sliced, white and pale green parts only
Instructions
Cut tofu into small cubes. Mix together 1 tablespoon cooking wine and 1 tablespoon soy sauce and pour over tofu to marinate while you prepare vegetables.


Mix remaining 1 tablespoon wine and 3 tablespoons soy sauce together and set aside.


Heat a wok over high heat and add canola oil. When oil is hot add drained tofu, garlic and ginger. Stir-fry for about a minute, then add squash.


After another minute add rice, snow peas and peppers. Stir-fry until rice is hot and vegetables are hot but still crisp, 1 to 3 minutes.


Add soy sauce mixture and stir to coat evenly. Add scallions and serve

[Terri_A]

Here's an easy breakfast. It's one of the most challenging meals of the day for me since I'm racing to get out the door!!!

CROCK POT BREAKFAST
8 Servings
250 Calories 3 g. Fiber 3 g. Fat
5 Points

FROM: www.aimeesadventures.com


1 bag (28 oz.) frozen O’Brien hash browns, thawed slightly
1/2 c. onion, diced
1 lb. lean ham, diced
2 c. FF shredded cheddar cheese
1 c. skim milk
3 c. Egg Beaters
1/2 t. salt
1 t. pepper


Spray crock pot with Pam. You will make three layers.

Place 1/3 of the potatoes into the bottom of the crock pot, followed by 1/3 of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two more times, ending with the layer of cheese.

Beat together the egg substitute, milk, salt and pepper; pour over the layers in the crock pot.

Cover and cook on low for 9-10 hours overnight.

Cut into 8 wedges when ready to serve

[Terri_A]

* Exported from MasterCook *

Spicy Sweet Slaw

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups coleslaw -- packaged cabbage carrot slaw
1 1/4 cups red bell pepper -- cut in 2" strips
1/2 cup scallion -- cut on the diagonal
1 Cup tomatoes, grape -- halved
2 tablespoons prepared horseradish
1 tablespoon honey
1 tablespoon cider vinegar
1 teaspoon pepper
1 teaspoon salt
1 tablespoon canola oil

Toss the slaw, bell pepper, scallion, and tomatoes together.

Whish together remaining ingredients and toss over the slaw and veggies. Serve immediately or regrigerate and retoss before serving.

Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 101 Calories; 4g Fat (36.0% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 392mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.

NOTES : WW Points - 1.5 per cup

[Terri_A]

* Exported from MasterCook *

Crabmeat Wraps

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small avocado -- ripe and pitted
1/4 teaspoon cajun seasoning
1 can lump crabmeat -- 6 ounces, drained and picked over
1 corn on the cob -- kernels removed
1 large celery stalk -- coarsely chopped
1 scallion -- sliced
3 tablespoons fat free ranch dressing
4 whole wheat tortilla -- 8-inch
2 cups greens -- lightly packed baby greens

Place the avocado and cajun seasoing on a plate, mash with a fork.

Combine the crabmeat, corn celery, scallion and dressing in a medium bowl.

Spread on quarter of the avocado mixture on the bottom thrid of each tortilla. Top each one with one quarter of the crab mizture and 1/2 cup of the greens. Roll up, cute each wrap in half on a slight diagonal and serve at once.

Description:
"1/4"
Yield:
"1 wrap"

NOTES : WW Points - 5 per wrap

[Terri_A]

I'm noticing that the nutritional info that Mastercook is spitting out is different that the info included with the original reipe - so I guess decide which you want to believe!!! All of these recipes came from WW Magazine.


* Exported from MasterCook *

Crunchy Party Mix

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons light butter -- stick
2 tablespoons curry powder
2 tablespoons soy sauce, low sodium
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
5 cups Rice Chex®
5 cups Corn Chex®
1 cup pretzel twists
1/3 cup peanuts -- lightly salted

Place the butter in a 5 or 6 quart slow cooker. Cover and cook until melted, about 5 mintues on high. Add the curry powder, soy sauce, sugar, paprika, cumin, and salt; mix well. Add the remaining ingredients, miz well.

Cook, uncovered, about 45 minutes, stirring well every 15 minutes.

Reduce the heat to low. Cook, uncovered, stirring occasionally, until the mixture is crisp and fragrant, 3-4 hours. Transfer to a large bowl and let cool completely. Store in zip-close plastic bags in your pantry up to 6 weeks.

Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 105 Calories; 3g Fat (27.1% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

WW Points - 2 per 1/2 cup

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Terri_A]

* Exported from MasterCook *

Confetti Turkey Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground turkey
1/2 yellow squash -- finely shredded
1/2 cup brown rice -- cooked - whole grain
4 sun-dried tomato half -- not in oil and diced
1 teaspoon italian seasoning
1/4 teaspoon ground pepper
2 cups arugula
4 slices tomato
4 slices red onion -- 1/2-inch-thick

Preheat the grill to medium-high heat.

Combine the turkey, squash, rice, sun-dried tomatoes, seasonings, and pepper in a bowl, tossing just until mixed. Form the mixture into 4 ( 3/4 inch thick) patties.

Spray the patties and red onion with olive oil nonstick spray. Place on the grill rack and grill until an instan-read thermometer inserted into the side of each patty registers 165 degrees and the red onion is tender, about 5 minutes on each side. Serve the burgers with ther red onion, arugula and fresh tomato.


NOTES : WW Points - 4 for 1 burger and 1/4 cup arugula, 1 slice tomato, and 1 slice red onion

[Terri_A]

* Exported from MasterCook *

Chocolate Chewy Bars

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chunky peanut butter
1/2 light corn syrup
1/4 cup sugar
5 cups Wheat bran flakes
6 ounces semisweet chocolate chips
3/4 cup butterscotch chips

Line a 9 x 13 inch baking pan with foil, extending it 2 inches beyond the short sides ( to create a handle, so that the bars can be easily lifted out fo the pan). Spray the bottom and sides of th foil with nonstick spray.

Combine the peanut butter, corn syrup, and sugar in a large saucepan. Cook over low heat, stirring frequently, until the peanut butter melts, about 5 minutes. Remove the pan from the heat. Add teh wheat bran flakes; mix well to coat. Spook the mixture into the baking pan. With fingers sprayed with nonstick spray, press the mixture firmly into the bottom of the pan to form an even layer.

To make the icing, place the chocolate chips in one small microwavable bowl and the butterscotch chips in a nother. Working with one bowl at a time, microware on Medium-high until the chips are partially melted, 30-60 seconds; stir until smooth.

Spread the melted chocolate and butterscotch chips alternately over the top of the cereal mixture. Gently run a toothpick or thin-bladed knife through the melted chips to marbleize. Refrigerate unti lthe icing is set, about 20 minutes. Light out the whole bar, holding on to the foil ends, and place on a cutting board. Remove teh foil and cut into24 bars.

Yield:
"1 bar"
- - - - - - - - - - - - - - - - - - -

NOTES : WW Points- 3

[applecrisp]

Thanks for posting the recipes. I really need to join WW -- I know I would do better by going to the meetings. But I digress.:rolleyes:

I had this tonight -- thought this would be a good WW firiendly recipe, especially when someone wants something real quick and easy. And if memory serves me, I think it is Core (not sure about the sourcream).

Sweet Potatoes with Warm Black Bean Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium sweet potatoes
1 (15 ounce) can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced -fat sour cream
1/4 cup chopped fresh cilantro

***** sweet potatoes with a fork in several places. Microwave on high
until tender all the way to the center, 12 to 15 minutes. (Alternatively,
place in a baking dish and bake at 425 degrees until tender all the way to
the center, about 1 hour.)

Meanwhile, in a medium microwavable bowl, combine beans, tomatoes, oil,
cumin, coriander, and salt; microwave at high until just heated through, 2
to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press
open to make a well in the center and spoon the bean mixture into the
well. Top each with a dollop of sour cream and a sprinkle of cilantro.

295 cal, 6g fat, 6mg chol, 52g carb, 8g pro, 9g fiber, 572mg sod.

Source:
"Eating Well-12/01/06"

[SusanPC]

I made these this weekend and they are pretty good. I heated in the broiler this AM and the tops got a bit crsipy. Definately a repeater for easy work morning breakfasts.

Individual Ham, Cheese and Veggie Frittatas
Source: Weightwatchers.com

POINTS® value | 2
Servings | 8
Preparation Time | 15 min
Level of Difficulty | Easy

Whip up a batch of these mini frittatas on a Sunday night and you've got breakfast ready to go for the work week. Just pop them in the microwave for a few seconds and enjoy.

Ingredients

2 sprays cooking spray
1 pound frozen hash brown potatoes, thawed
4 large egg(s), beaten
1 Tbsp fat-free skim milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz cooked lean ham, finely chopped
1/8 cup sweet red pepper(s), finely chopped (2 Tbsp)
1/8 cup green pepper(s), finely chopped (2 Tbsp)
2 Tbsp onion(s), finely chopped
1/2 cup low-fat shredded cheddar cheese
Instructions



Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.


Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.


Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.


Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.

[gabbyh]

Susan,

Thanks for the recipe...looks great!

~Gail

[SusanPC]

I made this for lunches this week. Didn't do the chips but ate with a low carb whole wheat tortilla. I didn't have walnuts so I omitted that. It is pretty good for a weekday lunch (definately not company food).

Curried Chicken Salad with Baked Whole-Wheat Tortilla Chips

POINTS® value | 7
Servings | 4
Preparation Time | 22 min
Cooking Time | 30 min
Level of Difficulty | Easy

main meals | Scoop up this curry, fruit and nut chicken salad with our homemade chips. Or use the well-flavored filling for wraps and sandwiches.

Ingredients

1 1/2 pound uncooked boneless, skinless chicken breast
4 cup water
2 Tbsp kosher salt
1/4 cup plain fat-free yogurt
1/4 cup reduced-calorie mayonnaise
1 Tbsp fresh lime juice
3 tsp curry powder
1 tsp ginger root, freshly grated
1/3 cup parsley, fresh, chopped
3 Tbsp walnut halves, chopped
1/4 cup golden seedless raisins
3 medium whole wheat tortilla(s)
2 sprays cooking spray
1/4 tsp kosher salt, or to taste
Instructions



Put chicken, water and 2 tablespoons of salt in a medium saucepan; bring just to a boil and then reduce to a gentle simmer. Cook, covered, just until chicken is firm, about 15 minutes; remove pan from heat and set aside. When chicken is cool, pull it apart by hand into shredded, bite-size pieces (or shred chicken with 2 forks).


Meanwhile, whisk yogurt, mayonnaise, lime juice, curry, ginger and parsley together in a medium bowl. Add shredded chicken, walnuts and raisins; gently mix to coat. Refrigerate chicken salad until ready to serve.


Preheat oven to 350°F. Lightly coat both sides of tortillas with cooking spray. Layer tortillas on top of each other and cut the stack into eighths to make chips. Spread chips out in a single layer on a nonstick baking sheet; season to taste with salt. Bake until golden brown and crisp, rotating baking sheet once, about 12 to 15 minutes. Serve chips with chilled chicken salad. Yields about 1 cup of chicken salad and 6 tortilla chips per serving.

[mgs]

I think this one is proabably an obvious to some, but since tomato season is in full bloom I thought I would post a reminder recipe for :

COLD GAZPACHO SOUP

3 unpeeled firm tomatoes
1 cucumber
1 green pepper
1 small onion
1 clove garlic
3 tbsp tomato puree
2 tbsp wine vinegar
2 tbsp olive oil
1tbsp sugar
1tbsp salt
freshly ground pepper
1 1/2 cups cold water

Quarter and remove seeds from tomatoes, cucumber and green pepper. Cut into 1/4 inch strips then into 1/4 inch pieces. Put into one quart jar, pitcher or bowl. Grate onion and garlic over top. Stir in puree, vinegar, oil, sugar salt and pepper. Chill, stir in water. Put two ice cubes into each of three large cups. Spoon mixture over cubes. Makes 3 large servings.


I think it makes way more than 3 large servings -- I made it last night and pared it with some grilled shrimp. It was good! DS didnt' eat it, but he ate 5 shrimp which made me very happy - but that is another thread...:)

[mgs]

I made this last night. got it off the WW website. It was really good IF you like ginger...

Korean-Style Grilled Flank Steak
serves 6
4 WW points per serving

1 1/4 pound raw lean flank steak
4 medium garlic clove(s), chopped
2 Tbsp ginger root, chopped
1/4 cup vinegar
2 Tbsp soy sauce
1/4 tsp red pepper flakes, or to taste
1 Tbsp sesame oil
2 bunch watercress, cleaned and trimmed
2 medium scallion(s), sliced
1 medium carrot(s), grated
Instructions
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.