This morning on NBC25 Today, the personal chef for the head of Weight Watchers shows us some healthy and tasty alternatives for Father's Day.
Isabella Nicoletti is the personal chef to Weight Watcher's Florine Marks.
RECIPES FOR FATHER??S DAY (TV EVENT JUNE 2013) Grilled steak and arugula salad with white beans and shitake Serves: 6 Ingredients:1 can cannellini beans, drained and rinsed4 cups red onion, sliced thin1 lb. Shitake mushrooms, stemmed and sliced1 1/2 tsp. sherry vinegar1 Tbsp. thyme, chopped fineA sprinkle of red pepper flakes6 cups Baby Arugula1 lb. grilled flank steak, sliced thin For the vinaigrette: 1/4 cup sherry vinegar2 Tbsp. shallots, chopped fine1 Tbsp. Dijon mustard1 Tbsp. extra-virgin olive oil2 Tbsp. chilled waterPut all the vinaigrette ingredients in a small jar or lidded container and shake well. Set aside until ready to useHeat a non-stick pan, lightly coat with non-stick spray and cook onion for a couple of minutes. Add mushrooms and cook 5 more minutes. Pour in vinegar, red pepper flakes and thyme. Season lightly with salt and pepper. Add beans, toss well and set aside. Dress Arugula with vinaigrette, divide it onto 6 plates; add vegetables next to it and lay meat against greens. Grilled eggplant parmigiana sandwich Serves: 4 Ingredients: 2 small eggplants, cut into 1/4-inch slices8 basil leaves, julienned 1/2 tsp. red pepper flakes (optional) 1/2 cup fat-free shredded mozzarella2 medium tomatoes, cut into 1/2-inch slices4 Foldit Flatout Flatbread slicesSalt and pepper to tasteGrill seasoned eggplant and tomato slices until they show char marks, then remove. Cover grill in foil and cover with non-stick spray. Build up a sandwich by putting mozzarella, some red pepper flakes and basil between eggplant and tomato slices. While cheese is heating up, lightly grill the bread, and then remove everything to assemble on a nearby plate. Feel free to use a spread, like basil pesto, roasted garlic mayonnaise, or roasted pepper ?? parmesan sauce, but keep track of the additional points! Grilled bruschetta with blackberries Serves: 4 Ingredients:4 slices (about1 1/2 oz. ea) Calah bread (or any egg bread,) grilled1 1/2 cups fresh blackberries (or berries of your choice)2 Tbsp. lemon juice1 Tbsp. brown sugar8 Tbsp. fat-free (or sugar free) whipped toppingIn a small sauce pan, heat berries with sugar and lemon until berries get slightly soft and juicy. Set aside to cool. Assemble bruschetta by topping bread with fruit and adding some whipped topping. Sprinkle with some cinnamon if you wish.