Isabella Nicoletti shows us some healthy recipies

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.


Grilled steak and arugula salad with white beans and shitake

Serves: 6


1 can cannellini beans, drained and rinsed

4 cups red onion, sliced thin

1 lb. Shitake mushrooms, stemmed and sliced

1½ tsp. sherry vinegar

1 Tbsp. thyme, chopped fine

A sprinkle of red pepper flakes

6 cups Baby Arugula

1 lb. grilled flank steak, sliced thin

For the vinaigrette:

¼ cup sherry vinegar

2 Tbsp. shallots, chopped fine

1 Tbsp. Dijon mustard

1 Tbsp. extra-virgin olive oil

2 Tbsp. chilled water

Put all the vinaigrette ingredients in a small jar or lidded container and shake well. Set aside until ready to use

Heat 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

2 small eggplants, cut into ¼-inch slices

8 basil leaves, julienned

½ tsp. red pepper flakes (optional)

½ cup fat-free shredded mozzarella

2 medium tomatoes, cut into ½-inch slices

4 Foldit Flatout Flatbread® slices

Salt and pepper to taste

Grill 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 â?? parmesan sauce, but keep track of the additional points!

Grilled bruschetta with blackberries

Serves: 4


4 slices (about1½ oz. ea) Calah bread (or any egg bread,) grilled

1½ cups fresh blackberries (or berries of your choice)

2 Tbsp. lemon juice

1 Tbsp. brown sugar

8 Tbsp. fat-free (or sugar free) whipped topping

In 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.