South Beach Ketchup

Ingredients:

• 1 cup (8 oz.) tomato sauce
• 3/4 cup tomato paste
• 2 tbsp sugar or sugar substitute
• 2 tsp onion powder
• 2 tsp light soy sauce
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 1/2 tbsp malt vinegar

Makes about 1 Cup (yeah right!!!)

In a large pot over medium heat, combine the tomato sauce, tomato paste, sugar or sugar substitute, onion powder, soy sauce, cloves, allspice and vinegar. Simmer for 5 minutes. Refrigerate until serving. (Keeps covered in the refrigerator for 1  week.)

WW Points Value: 1 pt

Note: This recipe appears in the South  Beach Diet Cookbook. I almost ran out of ketchup earlier this week when I was making my Sweet-and-Sour Pineapple Chicken. I saw this recipe in the cookbook and I wanted to try  it. I substituted regular vinegar for the malt vinegar and I couldn't tell the difference. I have just tasted the ketchup and it's absolutely delicious! I don't think I will eve but Hunt's, Heinz or any other store brand ketchup ever again. So Teresa Hienz can just shove it!

Black Cherry Baked Apples- A simple, different and delicious treat!

Ingredients:

• 
  
  4 baking apples
  
  
  
• 
  
  1/2 tsp cinnamon
  
  
  
• 
  
  a pinch of nutmeg
  
  
  
• 
  
  1/4 cup dried cherries, raisins,  or cranberries, etc.
  
  
  
• 
  
  1/4 cup chopped walnuts
  
  
  
• 
  
  1 cup diet black cherry soda
  
  
  

Makes 4 Servings

1. 
   
   Preheat the oven to 375 F. Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the outer end. Place the apples cored side up in a 9" x 9" baking dish.
   
   
   
2. 
   
   Sprinkle the apples inside and outside with the cinnamon. Spoon the cherries or raisins and the walnuts into the apples. Drizzle a little soda into each apple. Pour the remaining soda into the baking dish.
   
   
   
3. 
   
   Bake for 20 minutes, or until apples are tender.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the South Beach Diet Cookbook. It's New Year's Eve and I wanted to try a fun and healthy dessert and this looked good. It's as simple as it is different and it's delicious. I don't recommend using red delicious apples when baking this dish. I would probably use Granny Smith Apples.

Pork Chops with Fresh Herb Vinaigrette

Ingredients:

• 
  
  3 tbsp reduced-sodium chicken broth
  
  
  
• 
  
  1 tbsp olive oil
  
  
  
• 
  
  1 shallot finely chopped (1 tbsp)
  
  
  
• 
  
  1 garlic clove, minced
  
  
  
• 
  
  2 tsp grated lemon zest
  
  
  
• 
  
  1 tbsp lemon juice
  
  
  
• 
  
  1/4 cup chopped mixed herbs, such as mint, parsley, chives, tarragon
  
  
  
• 
  
  3/4 tsp salt
  
  
  
• 
  
  Pinch of cayenne pepper
  
  
  
• 
  
  4 (1/4 lb) boneless pork lion chops, trimmed
  
  
  
• 
  
  1/2 tsp ground black pepper
  

Makes 4 Servings

1. 
   
   To make the vinaigrette, whisk together the broth, olive, oil, shallot, garlic, lemon zest and juice, herbs, 1/4 tsp of salt and the cayenne in a small bowl; set aside.
   
   
   
2. 
   
   Sprinkle the pork chops with the remaining 1/2 tsp salt and the pepper. Spray alarge nonstick skillet with oilive oil nonstick spray and set over medium-high heat. Add the pork chops and cook until an instant-read thermometer inserted into the side of a chop registers 160 F for medium, about 4 minutes on each side. Transfer to a platter. Re-whisk the vinaigrette and spoon ove the chops.
   
   
   WW Points Value: 4
   

Note: This recipe appears in the WW in 20 Minutes Cookbook. I highly recommend serving small red potatoes and beans with this dish because you'll feel so satisfied. You can also mix some of the vinaigrette with the potatoes and vegetables; it's just as delicious on the sides as it is on the pork chops.

Mexican Hot Chocolate

Ingredients:

• 1 (12 oz.) can evaporated fat-free milk
• 1 1/2 cups water
• 1 cup skim milk
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 4 tsp cornstarch  
• 1 tsp cinnamon  
• 1 oz. bittersweet chocolate, finely grated and chopped  
• 1/4 tsp vanilla extract
• 1/8 tsp almond extract (optional)  

Makes 6 servings

1. In a medium, heavy saucepan, whisk together the evaporated milk, water, skim milk, sugar, cocoa and cornstarch until smooth. Add the cinnamon and cook over medium heat, stirring frequently, until just starting to boil, about 15 minutes; continue cooking, stirring, until slightly thickened, 1-2 minutes more.
2. Remove from the heat. Add the grated chocolate, vanilla and almond extract, stirring until the chocolate is melted and the mixture is completely smooth. Whisk until frothy and serve at once.

WW Points Value: 2

Note: This recipe appears in the WW New Complete Cookbook. It was listed in the Holiday Baking Around the World Chapter and this recipe was worth waiting for! Mexico also gave chocolate to the world and chocolate was once considered "the food of the gods" in Mexico. This hot chocolate is not your typical hot chocolate; it's a dessert in itself that should be enjoyed between 2 people in peace and quiet.

Spice Cake

Ingredients:

• 1 1/2 cups whole wheat or whole grain pastry flour
• 1 tsp. baking powder
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• pinch of salt (optional)
• 1/4 cup sugar substitute
• 1/2 cup sugar
• 2 eggs, beaten
• 3/4 cup unsweetened applesauce
• 1/3 cup canola oil

Makes 8 Servings

1. Preheat the oven to 375 F. In a largebowl, combine the flour, baking powder, baking soda, nutmeg, cinnamon, allspice and salt.
2. In another large bowl, combine the sugar subsittute, sugar, eggs, applesauce and oil. Pour the egg mixture into the flour mixture and mix thoroughly. Pour into a 9" cake pan.
3. Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack.
   

WW Points Value: 5

Note: This recipe appears in the South Beach Diet Cookbook. It is supposed to be a healthy alternative to fruitcake or gingerbread around the holiday season. I placed the mix in cupcake pans thinking I would make spice cupcakes. I followed the directions according to the book and they turned out a WEEE bit crisp! They were delicious, however. They are a nice treat and i recommend using a cake pan.

Stuffed French Toast

Ingredients:

• 1/3 cup dried cherries
• 1 tbsp golden rum or blueberry schnapps
• 8 slices challah or other egg bread
• 1 tbsp chopped almonds or walnuts
• 1 large egg
• 2 egg whites
• 1/4 cup low-fat buttermilk
• 1 tsp confectioners' sugar
• maple syrup (optional)

Makes 4 servings

  

1. In a small bowl, combine the cherries and rum. Let the mixture soak for 10 minutes.with nonstick spray.
2.  Place a heavy-gauge nonstick baking sheet in the oven and preheat the oven to 400 F. Lay 4 slices of the bread on a large plate. Mix the almonds with the cherries and the rum, then scatter 2 tbsp of the mixture over each slice. Top each with a second slice of bread.
3. In a small bowl, beat the egg with the egg whites and buttermilk. Pour over the stuffed toast and turn the toast over to coat evenly. Let stand 10 minutes, then press the edges down to seal.
4. Spray the heated baking sheet with nonstick spray. Transfer the stuffed toast to the baking sheet and bake 10 minutes, then turn the toast over and bake until well browned and bubbling, 6-7 minutes longer. Dust with confectioners' sugar before serving.

WW Points Value: 7

Note: This recipe appears the WW New Complete Cookbook. This recipe looked so good and I always wanted to try it and so I made it on Christmas Eve. French toast for dinner is a Christmas Eve Tradition for me and I've been doing it for 2 years now. You can use blueberry schnapps instead of rum for a more fruity flavor if you want. I also recommend using fresh cherries and/or blueberries, sliced fresh banana with a tbsp or dried cherries, cranberries or raisins for a more fruity flavor.

Sun-Dried Tomato Tarlets with Cheeses

Ingredients:

• 8 sheets frozen phyllo dough, thawed
• 3/4 cup (6 oz.) reduced-fat ricotta cheese or reduced-fat cottage cheese
• 3 tbsp reduced-fat crumbled goat cheese or reduced-fat crumbled feta cheese
• 1 egg white
• 1 scallion, chopped
• 2 tbsp chopped fresh basil or 1 tbsp dried basil
• 2 garlic cloves, minced or 2 tsp powdered garlic
• 1 1/2 oz. sun-dried tomatoes, drained and chopped
• Sprigs basil, for garnish (optional)

Makes 24 tartlets

1. Preheat the oven to 375 F. Coat 24 Miniature muffin cups with cooking spray.
2. Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each sheet with cooking spray. Cut the sheets in thirds lengthwise and then in quarters crosswise to get 12 squares. Press each muffin square into a muffin cup to form a shell with jagged edges. Repeat with the remaining muffin cups. Bake for 5 minutes, or until golden.
3. Meanwhile, in a food processor, combine the ricotta or cottage cheese, goat or feta cheese and egg white. Process until smooth. Add the scallion, basul, garlic and tomatoes. Pulse briefly to mix. Spoon into the tart shells. Bake for 5 minutes, or until lightly puffed and heated through. Garnish with basil sprigs.

WW Points Value: 2 per 3 tartlet serving

Note: This recipe appears in the South Beach Diet Cookbook.  I cooked this appetizer before and it's so delicious. it has a real Mediterranian flavor to it. You don't have to have miniture muffin cups to make the tartlets. You can use regular sized muffin cups and have 12 filling tartlets. You can substitute cottage cheese for ricotta cheese if you'd like as well.

Double Cheese and Macaroni: another kind of gourmet Mac & Cheese

Ingredients:

1 1/2 cups small bow tie pasta

1 1/2 cups skim milk

1 tbsp cornstarch

1 tsp mustard powder

1/4 tsp ground black pepper

1 (14 1/2 oz.) can diced tomatoes with green pepper and onion, drained

3/4 cup shredded reduced-fat cheddar cheese

3/4 cup shredded reduced-fat Monterey Jack Cheese

chopped fresh parsley (optional)

 

Makes 4 Servings

1. 
   
   Cook the bow tie pasta according to the package directions, omitting the salt as desired; drain and keep warm.
   
   
   
2. 
   
   Meanwhile, whisk together the milk, cornstarch, mustard, and pepper in a large saucepan until smooth, then set over medium-high heat. Cook, stirring, until heated through, about 2 minutes. Add the cheddar and Monterey jack cheeses; cook, stirring, just until melted. Stir in the pasta and cook until heated through, about 1 minute longer. Serve spirinkled with parsley, if using.
   
   
   WW Points Value: 6
   

Note: This recipe appears in the WW in 20 Minutes Cookbook. It's a great recipe and comfort food for the person on the go. If you can't find a 14 1/2 oz. can of diced tomatoes with green pepper and onions, don't worry. Just chop your own onion and pepper and mix it in with the diced tomatoes. No one will know the difference. You can also use any small pasta and cheeses in this dish as well. I've cooked 2 different kinds of Macaroni and Cheese dishes and they have turned out delicious. They are so good they put Kraft and Velveeta Mac & Cheese to shame!

Lemon Pancakes with Rasberry Sauce

Ingredients:

• 1 cup rasberries
• 1/4 cup sugar + 2 tbsp sugar
• 1 tbsp lemon juice
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt (optional)
• 1 (8 oz) container plain (or lemon) fat-free yogurt
• 1/2 cup skim milk
• 1 large egg
• 1 tbsp canola oil

 Makes 4 Servings

1. To make the rasberry sauce, combine the rasberries, 1/4 cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionally, until a chunky sauce forms, about 6 minutes. Transfer to a serving bowl; set aside.
2. To make the pancakes, combine the flour, 2 tbsp sugar, baking powder, baking soda and salt in a large bowl. Whisk together the yogurt, milk, egg and oil in a small bowl. Add the yogurt mixture to the flour mixture, stirring just until combined.
3.  Spray  nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of the batter onto the griddle. Cook  until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. Turn and cook until golden brown, about 2 miuntes longer. Transfer the pancakes to a plate and keep warm. Repeat with the reamining batter to mak a total of 12 pancakes. Serve with sauce.

WW Points Value: 6

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're in a hurry, you can skip the rasberry sauce and serve the pancakes with 1/2 cup reduced-sugar rasberry preserves. They are just as good, trust me.

Linguine Alfredo

Ingredients:

• 1 tbsp butter/fat free margerine
• 2 garlic cloves, minced
• 1 tbsp whole wheat flour
• 1 cup skim milk
• 1/4 cup fat-free cream cheese
• 1/4 cup grated Asiago or Parmesean Cheese
• 1 cup broccoli florets
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1 carrot thinly sliced or 1/2 cup cup carrots finely chopped
• 4 cups hot cooked linguine

Makes 4 servings

1. In a medium nonstock saucepan over medium-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, unil slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago/Parmesean; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.
2. Meanwhile, place the broccoli, bell pepper and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.
3. In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try this recipe and I'm glad I cooked it tonight. You can make this dish in 20 minutes or less. This dish is perfect for vegetarians who are looking for comfort food. If you want to save time with the vegetables, chop them all up and put them in a microwavable bowl with a little water and cook them for about 4 minutes. Then mix the vegetables in with the pasta.

Mixed Berry French Toast

Ingredients:

• 
  
  2 cups mixed berries, such as rasberries, blueberries, blackberries and small strawberries, hulled
  
• 
  
  1 1/2 tbsp sugar
  
• 
  
  1 tsp grated orange zest
  
• 
  
  2 large eggs
  
• 
  
  1 egg white
  
• 
  
  1/4 cup skim milk
  
• 
  
  2 tbsp orange juice
  
• 
  
  4 slices whole wheat bread
  

Makes 2 Servings

1. 
   
   Combine the berries, sugar and orange zest in serving bowl.
   
   
   
2. 
   
   Beat the eggs, egg whites, milk and orange juice in a shallow bowl or pie plate. Add 1 slice of the bread to the egg mixture; let stand until the bread is evenly soaked, about 30 seconds on each side.Transfer to a plate and repeat with the remaining 3 slices of bread.
   
   
   
3. 
   
   Spray a large nonstick skillet with nonstick sprat and set over medium-high heat. Add the soaked bread to the skillet, in batches if necessary, and cook until browned, 2-3 minutes on wach side. Put 2 slices of French toast on each of 2 plates and top with some berry mixture. Serve the remaining berry mixture alongside.
   
   
   WW Points Value: 7
   

Note: This recipe appear in the WW in 20 minutes Cookbook. I've cooked this recipe a few times and it's really nice. If you're in a hurry here's what  to do: use 1/2 cup plus 2 tbsp fat-free egg substitute instead of cracking and separating the eggs.

Chicken Pot Pie

Ingredients:

• 1 lb. uncooked boneless, skinless chicken breast
• 2 cups of water
• 1/2 cup dry white wine (optional)
• 2 cubes chicken bouillon cube, crumbled
• 1 cup chopped carrots
• 1 cup frozen peas
• 2 tsp olive oil
• 1 medium onion chopped
• 3 tbsp flour
• 5 oz. fat-free evaporated milk
• 1 cup white corn
• 6 sheets of phyllo dough

Makes 6 Servings

1. Place chicken, water, wine and bouillon cubes in a medium saucepan> Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of  broth and chop chicken into chunks.
2. Preheat the oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
3. Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
4. Remove pan from  heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
5. Pour chicken mixture into prepared pie dish. Layer sheets of phyllo dough over pie, trim edges and press down firmly to seal.  Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 F and bake until golden brown, about 20 minutes more.

WW Points Value: 5

Note: This recipe came from http://www.weightwatchers/ .com. I've been making this recipe for over a year now and it's always delish.

Steak au Poivre

Ingredients:

• 1 garlic clove, crushed
• 1 1/2 tsp crushed or mixed black peppercorns
• 4 beef tenderloin steaks (4 oz. each) trimmed of all visible fat
• 1/4 onion, chopped
• 2/3 cup green bell pepper strips
• 2/3 cup red bell pepper strips
• 2/3 cup yellow pepper strips
• 1 garlic clove, minced
• 1/2 tsp beef-flavored bouillon granules
• 1/2 tsp ground paprika
• 1/3 cup water
• 1/3 cup fat-free evaporated milk

Makes 4 Servings

1. In a small bowl, combine the crushed garlic and 1 tsp of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
2.  Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so they don't overlap. Cook the steaks, turning frequently, for 10 minutes, or until a thermometer inserted in the center of a steak registers 160 F for medium. Remove the steaks to a serving platter and keep warm.
3. Clean the skillet, coat with cooking spray,, and place over medium heat. Add onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
4. In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 tsp of peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup. Spoon the sauce over each steak and serve immediately.

WW Points Value: 4 pts 

Note: This recipe appears in the South Beach Diet Cookbook. This is one of my favorite recipes from the South Beach Diet because it has so much flavor and quite a bit of heat. I highly recommend drinking a lot of water with this meal because the paprika and peppercorns add heat to this dish. Steak Au Poivre, I think, is the national beef dish of France and everyone should learn how to cook this particular recipe because it's very easy to make and delicious for the whole family to enjoy. Plus it's a very tasty way to kick-start your weight loss and if you can't to a nice restaurant and order this dish, let this restaurant dish come to your kitchen table.

South-of-the-Border Salmon Burgers

Ingredients:

• 1 lb canned salmon or 1 lb. salmon fillet fish cut into 1-inch chuncks
• 2 tsp plus 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon mustard
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• freshly ground black pepper
• 1 (8 oz.) head romaine lettuce, shredded (4 cups)
• 1 medium avocado cubed
• 2 tsp extra-virgin olive oil
• 2 tsp lime juice
• 1 tbsp chopped fresh cilantro
• 1/2 tsp cayenne pepper
• 4 whole wheat buns (optional)

Makes 4 Servings

1. In a food processor, combine salmon, 2 tsp of the sour cream, mustard, chili powder, cumin, 1/8 tsp salt and 1/8 tsp black pepper; pulse until mixture comes together, 15-20 seconds. From the mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill patties until cooked through, 4-5 minutes per side.
3. While patties are cooking, combine lettuce, avocado, oil, 1 tsp of lime juice and remaining 1/8 tsp salt in a large bowl. Season with black pepper to taste.
4. In a small bowl, whisk together the remaining 1/4 cup sour cream, remaining 1 tsp lime juice, cilantro and lime juice.
5. Divide salad  on whole wheat buns among 4 plates and place a burger alongside. Top each burgewith a dollop of cilantro sour cream and serve.

WW Points Value: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I've always wanted to try this recipe and it was so good. Here's a little forewarning: salmon has a strong fish smell when cooking so really clean up your mess!

Chocolate Marshmallow Fudge

Ingredients:

• cooking spray
• tin foil (optional)
• 1 2/3 cup granulated sugar
• 2/3 cup fat-free evaporated milk
• 2 tbsp reduced-calorie margarine or light butter
• 12 oz. semisweet chocolate, chopped  or 1 1/2 cup semisweet chocolate chips
• 14 large masrhmallows

Makes 36 Servings

1. Coat an 8x8-inch pan with tin foil and spray with cooking spray. In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
2. Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into 36 1 1/3-inch squares and serve. Yields 1 square per serving.

WW Points Value: 2 pts

Notes: This recipe appears on http://www.weightwatchers.com/. I've always wanted to try this recipe and I was in the holiday spirit and made it . I love fudge and it's so much better than store bought. I even brought some samples to my meeting and the folks loved it. You can make this fudge anytime of the year and it's perfect for any bake sale!

Turkey Cheddar Wraps

Ingredients:

• 1 1/2 tbsp. mayonnaise
• 2 tsp coarse grain mustard
• 2 medium whole wheat tortilla(s), warmed
• 4 oz. cooked turkey, chopped.
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup diced tomatoes
• 2 tbsp diced onions
• 1 cup watercress or chopped lettuce
• 3 tbsp low-fat shredded cheddar cheese

Makes 2 Servings

1. In a small cup, combine the mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.
2. Top tortillas with turkey, placing it about 1-inch from edges; sprinkle with salt and pepper. Top turkey with tomatoes, onion, watercress/lettuce and cheese.
3. Tuck in  ides of tortilla and then roll it up lightly; cut in half on a diagonal. Yields 2 halves per serving.

Note: This recipe appears on www.weightwatchers.com. It's a really good treat after having turkey, chicken or roast beef from the night before.

Tomatoes with flare: Indian Tomato Soup.

Ingredients:

• 
  
  1/2 lb. red vine-ripened tomatoes or 1 (16 oz.) can cushed/diced toamtoes, undrained
  
• 
  
  2 tbsp extra-virgin olive oil
  
• 
  
  1 medium onion finely chopped
  
• 
  
  1 green chile pepper, seeded and finely chopped (wear plastic gloves when handling)
  
• 
  
  3 garlic cloves, crushed or 1 tbsp minced garlic
  
• 
  
  1 tbsp tomato paste
  
• 
  
  4 cups vegetable broth
  
• 
  
  1/2 tsp curry powder
  
• 
  
  Chopped fresh cilantro, for garnish
  

Makes 4 servings

1. 
   
   If using fresh tomatoes, bring a large pot of water deep enough to submerge to tomatoes to a boil over high heat. Cut a small X in the bottom of each tomato and plunge them into the boiling water for 20 second each. Remove the tomatoes. When cool enough to handle, peel away the loosened skin. If the skin fails to peel away easily, return the tomatoes to the boiling water for an additional 10 seconds. Remove the cores from the tomatoes and coarsely chop the flesh.
   
   
   
2. 
   
   Heat the oil in a large saucepan over medium high heat. Add the onion, chile pepper and garlic and cook for 4  minutes, or until  soft. Stir in the fresh or canned tomatoes and cook, stirring often, for 5 minutes.
   
   
   
3. 
   
   In a small bowl, blend the tomatoe paste with the vegetable broth and add to the saucepan. Add the curry powder and simmer for 7 minutes.
   
   
   
4. 
   
   To serve, divide the soup among  4 serving bowls. Sprinkle the cilantro on top for garnish.
   
   
   WW Points Value: 3
   

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe for the first time earlier today and it was hot and delicious. Curry powder is common among Indian dishes. If your looking for tomato soup with a different flavor, this recipe is for you. It's also great to cook on a cold winter day. You will not go hungry after having this soup.

Healthy Kick with New Orleans Flavor: Creole Poached Chicken Breasts

Ingredients:

2 tsp olive oil
2 onions finely chopped
1 green bell pepper chopped and seeded or 1 cup chopped mixed peppers
1 celery stalk finely chopped
1/2 cup carrots finely chopped
1 (14.5) ounce can crushed/diced tomatoes
1/2 cup low sodium chicken broth
2 tbsp chopped parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 (4-ounce) boneless skinless chicken breasts

Makes 4 Servings

1. Heat the oil in a large nonstick skillet over medium heat; saute the onions, bell pepper, celery and carrots until tender about 4-5 minutes. Stir in the tomatoes, broth, parsley,thyme, salt and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, 8-10 minutes.

2. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

WW Points Value: 3

Note: This recipe appears in the WW New Complete Cookbook. I have cooked this recipe a number of times and it is so delicious. Creole is the star cuisine of the Big Easy; it's a blend of French, Spanish and African cooking. The key ingredients are onion, pepper, celery and tomatoes. You will be SO FULL after eating this heavy veggie dish. Eat your heart out, Chef Lagasse!!!!

Stuffed Shells: Comfort food for Vegetarians and Italian lovers everywhere

Ingredients:

• 10 oz. frozen chopped spinach thawed and well drained
• 2 cups Fat free cottage cheese
• 1 cup part-skim mozzarella cheese, divided,
• 1 red pepper choppped or 1 cup chopped mixed peppers
• 1 egg white
• 1 envelope GOOD SEASONS Italian Dressing Mix
• 20 jumbo macaroni shells (for stuffing), cooked, drained and cooled
• 1 jar (13.5 oz.) spaghetti sauce
• pinch of basil and/or oregano

Make 5 Servings

1. Heat the oven to 400 F. Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white, dressing, basil/oregano until well blended; spoon into shells, adding about 1 heaping tbsp to each shell.
2. Spread half of the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover with foil.
3. Bake for 40 minutes or until heated through, removing foil after 30 minutes.

WW Points Value: 7 (4 shells per serving)

 

Note: This recipe appears on http://www.kraftfoodds.com/ in the healthy eating section. I highly recommend serving garlic bread and a fresh tossed salad with this meal for the authentic Italian experience. This is another comfort meal that  tastes so good you'll forget that it's healthy for you. I added the basil and oregano because I'm an excellent cook. I highly recommend cooking an extra 3-4 jumbo shells because they are very fragile. Eat your hearts out Emril Lagasse and Mario Batali!

Herb Crusted Red Snapper (Or Cod or any other fish you want to use!)

Ingredients:

• 
  
  1/4 dried parsely
  
• 1/4 cup dry white wine or water
• 3 tablespoons dried bread crumbs
• 2 teaspoons grated lemon zest
• 2 tabkespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 teaspoons olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/4 lbs fish filets, cut into 4 pieces
• 4 carrots thinly sliced
• 4 medium zucchini, thinly sliced
• 2 teaspoons healthy margerine melted

Makes 4 servings

1. Preheat the ove to 375 F; spray a 9x13-inch baking dish with non-stocvk cooking spray.

2. In a small bowl, combine the parsley, bread crumbs, lemon zest, lemon juice, oregano, thyme, oil, garlic, salt and pepper. let mixture stand, covered, until it forms a paste-like consistency, about 10 minutes.

3.Place the fish, skin side down, in the baking dish. Spread the herb paste over the fillets with a spatula. Bake until the fish is just opaque in the center and the herb paste has formed a crust, about 12 minutes.

4. Meanwhile, place the carrots in a steamer basket; set in a medium saucepan over 1 inch of boiling water. Cover and steam 5 minutes; add the zucchini and steam until the vegetables are firm but tender, about 3 minutes longer. Toss gently with the butter. Serve the fish, with veggies on the side.

WW Points Value: 5 per serving (1 piece of fish and 1 1/2 cups Vegetables)

Note: This recipe appears in the WW New Complete Cookbook. You can use any kind of fish you want for this recipe.

Pastitsio-the healthy way

Ingredients:

• 1/2 lb. lean ground beef
• 2 medium onions, chopped
• 10 oz. fozen chopped spinach, thawed and squezzed dry
• 1 (14.5 oz) can diced tomatoes
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• freshly gorund pepper to taste
• 1 1/2 cups cooked whole wheat ziti
• 1 (12 oz) can evaporated fat-free milk
• 2 large eggs
• 2 egg whites
• 1/3 cup crumbled feta cheese

Makes 6 Servings

1. Preheat the oven to 350 F; spray a 2-quart casserole dish with nonstick spray.
2. Heat  a large nonstock skillet sprayed with non-stock spray. Saute the beef and onions, breaking aprt the beef with a wooden spoon, until the beef is cooked through and the onions are soft, 5-8 minutes. Stir in the spinach, tomatoes, nutmeg, cinnamon and pepper; heat through. Sitr in the ziti; transfer to the baking dish.
3. In a medium saucepan, heat the milk to just  below a boil. Whisk in the eggs and egg whites until frothy. Pour over the beef mixture; sprinkle with cheese and more of the pepper. Bake until golden brown, about 45 minutes.

WW Points Value: 5

Note: This recipe appears in the WW New Complete Cookbook. I've cooked this before and it's really comforting and delicious. Pastitsio is commonly known as Greek lasagna. This comfort food is so good you'll forget it's healthy for you.

Baked Crab Rangoon

Ingredients:

• 1 (6 oz.) can white crabmeat, drained and flaked
• 4 oz. (1/2 of 8 oz. pkg) fat-free or reduced fat cream cheese, softened
• 1/4 cup thinly sliced scallions
• 1/4 cup Light or reduced fat Mayonaisse
• 1/2 tsp garlic powder
• 1/2 tsp A1 Steak Sauce 
• 12 won ton wrappers

Makes 12 servings, 1 won ton each

1. Heat oven to 350 F. Mix crabmeat, cream cheese, onions, mayonnaise, garlic and steak sauce.
2. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
3. Bake 18-20 minutes or until wedges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

WW Points Value: 1 per crab rangoon

Note: This recipe appears courtesey of http://www.kraftfoods.com/ in the healthy living section. I've always loved crab rangoon and I was desperate for some when I was trying to lose weight. I came aross this recipe about a year ago and I really enjoy it.

A Katie Orginal created today: Mediterranian Style Scrambled Eggs on Toast

Ingredients:

• 2 tsp light soy sauce
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp finely chopped parsley
• 1 garlic clove, minced
• 2 tomatoes finely chopped or 1 14.5 oz. can of diced tomatoes
• 1 tbsp extra-virgin olive oil
• 4 eggs (1 cup)
• 1/4 cup shredded part-skim mozzarella cheese
• 4 slices whole wheat or multi-grain bread toasted

Serves 4 (I Hope)

1. In a bowl, combine the soy sauce, mustard, parsley, and garlic. Gently stir in the tomaotes. Meanwhile, toast the bread.
2. Heat the oil in a medium skillet on medium-high for about 1-2 minutes. Crack the eggs and scramble them to your desire, about 5 minutes. Place a piece of toast on each of the 4 plates. Place about 1/4 cup of scrambled egg mixture on each piece of toast. Top each egg with a tbsp of shredded Mozzarella and tomato mixture. Serve immeadiately.

Note: I created this recipe this morning with the leftover tomato mixture. I love eating scrambled eggs for breakfast and I wanted to try something different. This breakfast will really fill you up. Iron chefs, hope you're reading this blog.

Filet Mignon with Tomato Topping

Ingredients:

• 2 tsp light soy sauce
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp finely chopped parsley
• 1 garlic clove, minced
• 
  
  2 tomatoes finely chopped or 1 14.5 oz. can of diced tomatoes
  
• 2 tsp extra-virgin olive oil
• 4 steaks filet mignon (6 oz. each and 1 1/2" thick)
• 1/4 tsp salt
• 1/2 tsp ground black pepper

Makes 4 servings

1. 
   
   Preheat the oven to 400 F or preheat the CuisinArt Gridller. Combine the soy sauce, Dijon mustard, parsley, and garlic. Gently stir in the tomatoes.
   
   
   
2. 
   
   Heat the oil in a large ovenproof heavy skillet or griddler over nigh heat. Season the steaks with salt and pepper. Place the steaks in the pan and cook one one side for 4 minutes, or until deeply browned. Turn and brown the second side for 30 seconds. Place the skillet in the oven and cook for 12 minutes, or until a thermometer inserted in the thickest portions registers 160 F for medium. Serve topped with the tomatoes.
   
   
   
   
   
   WW Points Value: 7
   

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this meal 2 nights ago and it was so delicious. You can also use the tomato topping on fish, pork, chicken and eggs. I used the remaining tomato mixture on top of my scrambled egges for breakfast and it was just as delicious.

Jalapeno (Turkey) Burger with Fiesta Mayonnaise

Ingredients:

• 1 lb. ground turkey breast or ground meat of your choice
• 1 large egg yolk
• 1 small jalapeno, seeded and chopped
• 3 garlic cloves
• 2 tsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 oz. shredded reduced-fat Monterey Jack Cheese or any Mexican cheese (1/2 cup)
• 4 whole-wheat or whole-grain hamburger buns, lightly toasted

Makes 4 Servings

1. In a large bowl, stir together turkey, egg yolk, jalapeno, garlic, Worcestershire sauce, tomato paste and cheese. Form mixture into 4 patties, about 3/4-inch thick.
2. Lightly coat a large nonstick skillet or Griddler with cooking spray and heat over medium-high heat. Add burgers and cook until cooked through, about 5 minutes per side. Serve on buns, if using.

WW Points Value: 6 with bun; 4 without bun.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is the second burger recipe I've cooked from the South Beach Diet and every burger recipe is DELICIOUS!! Even though the original recipe is Jalapeno Turkey Burger, you can use ground sirloin, ground chicken or ground pork as a substitute for the turkey. If you're a fan of heat, add more jalapenos and/or serrano peppers for these tasty burgers. I recommend serving Habenero-Lime Aioli as a condiment with this burger for some extra heat. I also HIGHLY recommend serving Oven-Baked Onion Rings as a side dish with these burgers. Once you eat these homemade gourmet burgers, you'll never eat a burger at a fast food joint ever again!

Moroccan Spice Rubbed Pork Chops

Ingredients:

• 2 garlic cloves, minced or 2 tsp minced garlic
• 1 tsp extra-virgin olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 4 (6 oz.) center rib pork chops, about 1/2-inch thick
• 1/2 tsp salt (optional)
• Freshly ground black pepper
• 4 lemon wedges or 1-2 tbsp lemon juice

Makes 4 Servings

1. In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a rough paste. Press spice mixture onto both sides of each pork chop.
2. Lightly coat a grill or grill pan witht cooking spray and heat to medium-high. Grill pork until there is no trace of pink at all, 6 to 8  minutes per side. Sprinkle with salt and season with pepper to taste. Divide among 4 plates and serve hot with lemon wedges.

WW Points Value: 5pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I cooked this recipe earlier this evening and this dish was HOT!! I highly recommend drinking plenty of water. If you don't have any lemon wedges, lemon juice will work just was well to cool off the heat. I didn't have any coriander so I used cardomom for a substitute. I'm sure the taste made the difference. Cinnamon, coriander and cumin are the main ingredients for Moroccan Cuisine. With these spices, you can quickly create a fantastic pork chop that's also good on chicken, tuna, swordfish, cod or sea bass.

Simple fresh Fish: Baked Tilapia

Ingredients:

• 1 spray (s) cooking spray
• 4  (5 oz) fillets of tilapia
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tbsp fresh lemon juice
• 2 tsp garlic herb seasoning

Makes 4 servings

1. Preheat broiler or preheat oven 325 F. Coat a shallow roasting pan with cooking spray.
2. Season both sides of fish with salt and pepper. Transfer fish to prepared pan and drizzle with lemon juice; sprinkle garlic herb seasoning over the top.
3. Broil until fish is fork-tender, abot 5 minutes or bake fish for 20 minutes antil fork-tender. Yields 1 fillet per serving.

Note: This recipe appears courtesey of weightwatchers.com. You can use any type of white fish with this recipe such as hallibut, flounder, sole, cod, and even shellfish. Lime juice instead of lemon juice works just as well for anothre substitution.

Corn with Flavor: Oven-Roasted Corn on the Cob

Ingredients:

• 
  
  2 tbsp finely chopped fresh cilantro (or 1 tbsp dried Cilantro)
  
• 
  
  2 tbsp fresh lime juice
  
• 
  
  1 tbsp olive oil
  
• 
  
  1 tbsp water
  
• 
  
  4 ears corn on the cob, shucked
  

Makes 4 servings

1. 
   
   Preheat the oven to 450 F. Tear off 4 (12-inch-square) sheets of heavy-duty foil.
   
   
   
2. 
   
   In a shallow bowl, combine the cilantro, lime juice, olive oil and water. Roll the corn in the cilantro oil, then place on the foil; brush with any remaining cilantro oil. Wrap the foil around the corn securely, then place directly on an oven rack. Bake, turning occationally, until tender, about 25 minutes.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the WW New Complete Cookbook. I tried this recipe with the baked chicken recipe and it was really nice for a change. I usually boil a pot of water and let the corn sit in the hot water for 20 minutes. Oven-roasted corn is really good and I'm sure it will taste just as good with different herbs as well.

Simple Dinner: Baked Chicken

Ingredients:

• 1 spray(s) cooking spray
• 1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 1 tsp olive oil
• 2 tsp fresh lemon juice, or more to taste
• 2 tsp rosemary, fresh, chopped
• 2 tsp parsley, fresh, chopped
• 1/4 cup(s) canned chicken broth
• 1/2 medium lemon(s), quartered (for garnish)

Makes 4 servings
 

1. Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.

2. Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
3. Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.

Note: This recipe appears courtestey of weightwatchers.com. It's a very simple dish if you son't want any heavy duty cooking. Serve this dish with a side of veggies.

Stuffed Baked Tomatoes

Ingredients:

• 4 plum tomatoes, halved lengthwise
• 3 oz. shredded part-skim mozzerella cheese (1/2 cup)
• 1/4 cup roughly chopped fresh basil leaves (or 2 tbsp dried basil)
• 2 tbsp freshly grated Parmesean cheese
• 1 garlic clove minced
• salt and freshly ground pepper (optional)

Makes 4 servings

1. Heat the oven to 400 F. Scoop out the inside of each tomato half with a melon baller and chop the scooped pulp. Combine the tomato pulp, mozzarella, basil, Parmesean, garlic and a pinch of salt and pepper.
2. Place tomatoes, cut side up, on a baking sheet. Spoon in the tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.

Note: This recipe appears courtesey of the South Beach Diet 30 Minutes or Less Cookbook. I cooked this side dish 2 nights ago for a small vegetarian meal and it was nice. I used 1 tbsp of dried basil and 1 tbsp of dried oregano and it worked just as well. Basil and oregano work very well together and they both  have nice scents when cooking. 

An Italian Favorite: Basic Cheese Pizza

Ingredients:

• 1 lb. whole wheat pizza dough from Trader Joe's
• 1-2 tbsp extra-virgin olive oil
• 2 cups of tomato sauce
• 1 cup shredded part-skim mozzerella cheese
• 2 tbsp grated parmesean cheese
• 2 tbsp chopped fresh oregano and/or basil

Serves 6

1. Arrange one rack on the bottom rung of the oven. Preheat the oven to 500 F.
2. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a lightly loured rolling pin, roll into a 12-inch circle. Transfer the circle of dough to a non-stick pizza pan or baking sheet, gently pulling the dough back to a 12-inch circle.
3. Brush the dough with the extra-virgin olive oil. Place the oiled dough in the oven and bake the crust 5-10 minutes.
4. Take the pizza dough out of the oven  Spread the tomato sauce over the dough, then sprinkle the mozzerella and parmesean cheeses. Bake on the bottom rack of the oven until the crust is golden and the cheeses melt, 12-15 minutes. Sprinkle with the oregano/basil just before serving.
    

WW Points Value: 5

 

Note: This recipe appears in the WW New Complete Cookbook but I've made some adjustments. I added the olive oil and baked the crust to make it easier to make and tastier to eat. Trust me, it's really delish. I love the Whole wheat pizza dough from Trader Joe's because it's delicious and inexpensive.

 

Steak so Easy and simple: Onion-Smothered Sirloin Steak

Ingredients:

• 3 tsp olive oil
• 2 large onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 1/2 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 cup reduced-sodium beef broth
• 2 (1/2-lb) boneless sirloin steaks, trimmed and cut crosswise in half

Makes 4 servings

1. Heat 2 tsp of the olive oil in a large nonstick skillet over medium-high heat. Add the onions, garlic, thyme and 1/4 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally, until the onions are soft and golden, about 8 minutes. Add the broth and cook until almost evaporated, about 4 minutes. Transfer ot a medium bowl and set aside.
   
   
2. Meanwhile, heat the remaining tsp of olive oil in another large nonstick skillet over medium-high heat. Sprinkle the steaks with the remaining 1/2 tsp of salt and 1/8 tsp pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Add the onion mixture and cook, stirring to scrape up and browned bits from the bottom of the pan, until the steaks are cooked to medium doneness, about 2 minutes longer.
   
   

Note: This recipe appears courtesy of WW in 20 Minutes Cookbook. It's one of my favorites and it's really easy to make. I always use my CuisinArt Griddler to save time when I cook steak. I also use the Vidalia Chop Wizard to slice and dice my onions. You can buy the Chop Wizard at Target for about $20. and it's a lifesaver as well.

A Dessert just in time for Fall: Apple Streudel

Ingredients:

• 
  
  4 pieces frozen phyllo dough, at room temperature
  
  
  
• 3 tsp reduced-calorie margarine, melted
• 2 Tbsp dried bread crumbs, plain
• 1 tsp sugar
• 1/4 tsp ground cinnamon
• 2 small apple(s), peeled, cored and sliced
• 1 Tbsp dried cranberries

Makes 4 Servings

1. Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
2. Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
3. In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.

WW Points Value: 2

Note: This recipes appears on WeightWatchers.com. I cooked this recipe when I was first loosing weight. It's a very simple recipe and it's one of my favorites. I highly recommend using Granny Smith Apples because they are very tart, easy to cook and have more flavor and aftertaste.

A bright Marinade: Citrus Marinade

Ingredients:

• 
  
  1/3 cup orange or grapefruit juice, preferably fresh
  
• 
  
  2 tbsp chopped fresh flat-leaf parsley, or 1 tbsp dried
  
• 
  
  2 tbsp fresh lemon or lime juice
  
• 
  
  1 tbsp extra-virgin olive oil
  
• 
  
  1 tsp dried thyme
  
• 
  
  1 garlic clove, minced, or 1 tsp garlic powder
  
• 
  
  1/4 tsp freshly ground pepper
  

Makes 4 servings

In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well. Use at once or cover and refrigerate for up to five days.

WW Points Value: 1 per 2 tbsp

Note: This recipe appears in the WW New Complete Cookbook. I had halibut for dinner and I wanted to marinate the fish with something good. This marinade looked so good and you can use it with any fish, meat or poultry. This recipe makes enough for a pound of fish, meat or 4 chicken breasts.

Steak with a new Flavor: Filet Mignon with Herb Butter

Ingredients:

• 4 tsp butter, softened
• 1 tsp chopped fresh thyme, or dried
• 1 tsp chopped fresh tarragon, or dried
• 1 tsp chopped chives
• 1 tsp grated lemon zest
• 3/4 tsp salt
• 4 (3oz) filet mignons, 1/2 inch thick, trimmed
• 1/8 tsp ground black pepper

Make 4 servings

1. With a fork, mash together the butter, thyme, tarragon, chives, lemon zest and 1/4 tsp of the salt in a cup, set aside.
2. Sprinkle the beef with the remaining 1/2 tsp salt and the pepper. Spray a large nonstick skillet with nonstick spray; set over medium-high heat. Add the beef; cook until an instant-read thermometer inserted into the side of a steak registers 145 F for medium, about 4 minutes on each side. Transfer to a platter and top each steak with one-fourth of the herb butter.

Note: This recipe appears in the WW in 20 Minutes Cookbook. I've cooked this recipe a couple of times and it's a nice and different flavor of steak. You can use any kind of steak for this recipe. It's also a great dinner for someone who's had along day or is going out for a long night; you can cook this dish in 15 minutes or less.

Bayou-Style Tuna with Roasted Red Pepper Sauce

Ingredients:

• 1 tbsp smoked sweet paprika
• 1 1/2 tsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 1 tsp salt (Optional)
• 1/2 tsp ground black pepper
• 4 (6 0z) tuna steaks, 1/2 inch thick
• 1 tbsp olive oil
• 1 (5 oz) jar of roasted red pepper, rinsed and drained
• 1/3 cup fat-free half-and-half
• 1 garlic clove, peeled or 1 tsp minced/powdered garlic

Makes 4 Servings

1. Combine the paprika, sugar, cumin, oregano, 3/4 tsp of salt and black pepper on a sheet of wax paper. Coat the tuna steaks with the paprika mixture, pressing lightly so it adheres.
2. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook about 3 minutes on each side for medium-rare or until desired doneness.
3. Meanwhile, combine the roasted  red pepper, half-and-half, garlic and the remaining 1/4 tsp of salt in a blender and puree. Transfer to a microwavable bowl and microwave on high, stirring twice, until bubbly, 1-1 1/2 minutes.
4. Sppon the sauce evenly on 4 plates and top each with a tuna steak.

Note: This recipe appears in the WW in 20 minutes Cookbook. I cooked this last night and it was so good and so Hot! I highly recommend drinking a lot of water. I also cut back on the paprika and used Creole seasoning. Creole seasoning works just as well. If you have the Griddler like I do, use it when cooking the tuna steaks to save you time and the fish will taste just as good.

Chocolate never tasted so rich- Classic Chocolate Mousse

Ingredients:

• 8 oz. bittersweet chocolate, melted
• 
  
  3 tbsp orange liqueur
  
  
  
• 
  
  2 tbsp light corn syrup
  
  
  
• 
  
  1/4 cup powdered egg whites or 1 egg white
  
  
  
• 
  
  3/4 cup warm water
  
  
  
• 
  
  1/2 cup sugar
  
  
  

Makes 12 servings

1. 
   
   In a large bowl mix the chocolate, liqueur and corn syrup. In another large bowl combine the egg white and warm water, stirring until the powder dissolves completely, about 2 minutes. With an electric mixer on low speed, beat until foamy; increase the speed to medium and beat until soft peaks form. While mixing, slowly add the sugar. Increase the speed to medium-high and continue beating until stiff, glossy peaks form.
   
   
   
2. 
   
   With a rubber spatula, stir about one-third of the meringue into the chocolate mixture. Stir well, then fold in another third of the meringue. Gently fold in the remaining meringue until completely blended. Refrigerate the mousse, covered, until firm, at least 3 hours.
   

WW Points Value: 3 (1/12 of mousse)

Note: This recipe appears in the WW New Complete Cookbook. I've never made mousse before so this was a challenge. To melt the chocolate, microwave the chopped chocolate on medium for about 4 minutes, stirring every minute. You can substitute Semisweet or milk chocolate, according to your taste. I also used Creme deMint instead of orange liqueur. You can use Amaretto as well. The mint was such a nice after taste and I highly recommend it.

Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

Ingredients:

• 
  
  1 tsp chili powder
  
  
• 
  
  1 tsp ground cumin
  
  
• 
  
  1/4 tsp salt
  
  
• 
  
  1 lb chicken breast tenders
  
  
• 
  
  1/2 cup cilantro sprigs or 1/4 cup dried cilantro
  
  
• 
  
  1/4 cup parsley
  
  
• 
  
  1/4 cup blanched slivered almonds
  
  
• 
  
  1 garlic clove or 1 tsp mined/powdered garlic
  
  
• 
  
  1 serrano chilie pepper, seeded (wear plastic gloves when handling)
  
  
• 
  
  2 tbsp lime juice
  
  
• 
  
  2 tbsp extra-virgin olive oil
  
  
• 
  
  2 tbsp water
  
  
• 
  
  Sprig Cilantro, for garnish
  
  

Makes 4 servings

1. 
   
   Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. In a cup, combine the chili, cumin and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
   
   
2. 
   
   Ina food processor, combine the cilantro, parsley, almonds, garlic and chile pepper. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in water, cover and chill until ready to serve.
   
   
3. 
   
   Place the chicken on the prepared grill rack or grill or broil 6" from the heat, turning several times, for 15 minutes, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear. Serve with the sauce and garnish with the cilantro.

WW Points Value: 6

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe tonight and it was really delicious. I used a jalapeno pepper instead of a serrano chile pepper and it was still really good. I also substitued walnuts for the almonds and they worked just as well. I still highly recommend using the CuisinArt Griddler when cooking the chicken because the chicken was really juicy and moist I always use my griddler when the recipe calls for something broiled or grilled because it saves so much time and the food is just as tasty. Eat your heart out Bobby Flay and Jose Garces!

Chili Rubbed Pork Chops

Ingredients:

• 2 tsp chili powder
• 1 1/2 tsp packed light brown sugar
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 20 oz lean pork loin, boneless center-cut chops, four 5 oz pieces
• 1 spray(s) cooking spray

Instructions
In a small bowl, combine chili powder, brown sugar, cumin, cinnamon, salt and pepper.
Butterfly pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a 1/2-inch from edge to keep halves attached. Pry chops open, then flatten them on your work surface. Rub spice mixture on both sides of chops. Place chops on a plate, cover, and refrigerate at least 1 hour or up to 24 hours.
Coat grill rack or a large grill pan with cooking spray; heat grill or set pan over medium heat. (Note: Never spray cooking spray directly into a heat source, whether a grill or a stove.)


Grill chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into thickest part of a chop should register 160°F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.

WW Points Value: 5

Filet Mignon with Sun-Dried Tomato Garlic Sauce

Ingredients:

• 4 beef tenderloin steaks (4 0z.) 1 inch thick
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/4 cup chopped sun-dried tomatoes (not oil packed)
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves minced
• 1/2 cup beef broth
• 1/4 cup A.1 Steak Sauce

Makes 4 Servings

1. Heat large nonstick skillet on medium heat. Add steaks; cook 10 -13 minutes for medium-rare to medium doneness, turning occasionally. Season with salt and pepper. Remove steaks from skillet; cover to keep warm.
2. Add tomatoes, oil and garlic to skillet; cook 1 minute. Stir in beef broth. Increase heat to medium-high; cook and stir 5 minutes or until liquid is slightly reduced. Remove from heat. Stir in steak sauce. Serve over steaks.

WW POINTS VALUE: 5 pts.

Note: This recipe appears courtesy of http://www.kraftfoods.com/. I was desperate for a healthy recipes for Christmas dinner and this looked so good. It's one of my favorites and one of the easiest. You can use any kind of steak with this as well as chicken, pork, turkey or even duck in this dish and it will still be yummy. Also, if you don't have any beef broth, use red wine in place of the broth or even a mixture of both. I highly recommend serving a side of potatoes and vegetables with this dish and this dinner will be better than what you'd order at a steakhouse.

 

         

Roast Pork Puertorriqueno

Ingredients:

• 
  
  grated zest of 1 orange
  
  
  
• 
  
  1/4 cup orange juice
  
  
  
• 
  
  4 tsp olive oil
  
  
  
• 
  
  1 jalapeno pepper, sliced (wear gloves to prevent irritation)
  
  
  
• 
  
  2 garlic cloves, sliced
  
  
  
• 
  
  1 1/2 tsp ground cumin
  
  
  
• 
  
  1/2 tsp salt
  
  
  
• 
  
  1/2 tsp freshly ground pepper
  
  
  
• 
  
  1 (1lb) pork tenderloin
  
  
  

Makes 4 servings

1. 
   
   To prepare the marinade, in a gallon-size ziplclose plastic bag, combine the orange zest, orange juice, oil, jalapeno pepper, garlic, cumin, salt and pepper; add the pork. Seal the bag, squeezing out the air; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
   
   
   
2. 
   
   Preheat the oven to 450 F; line a roasting pan with foil and coat with nonstick spray.
   
   
   
3. 
   
   Place the tenderloin in the pan; drizzle with the remaining marinade. Roast 5 minutes; reduce the oven temperature to 350 F and roast until an instant-read thermometer registers 160 F, 15-18 minutes. Let stand for 5 minutes before cutting into 12 slices.
   

WW Points Value: 4 per serving (3 Slices)

Note: This recipe appears in the WW New Complete Cookbook. I have been cooking for 10 months now and of all the healthy recipes I have cooked, this was my least favorite. There was very little flavor when I my dinner. It did smell delicious when I was ccoking it though. Of the many recipes I've cooked, this was the only one that was not good. Not Bad.

Souffle Stuffed Chicken

Ingredients:

• 1 package (12 oz.) Stouffer's frozen Spinach Souffle, not thawed
• 4 boneless, skinless chiken breasts, pounded into 1/4" thickness
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, sliced or 2 tsp minced garlic
• 1 cup chicken broth
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• salt (optional)
• ground pepper
• 
  
  1 tbsp shopped parsley, for garnish
  
  
  
• 
  
  Lemon Slices for garnish
  
  
  
• 
  
  Sprig parsely, for garnish
  
  
  

Serves 4

1. 
   
   Preheat hte oven to 400 F. Using a serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Flod half of the chickenover the filling and fasten the edges with wooden picks.
   
   
   
2. 
   
   Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.
   
   
   
3. 
   
   Remove the chicken breasts to an oven-proof dish. Bake in the oven for 30 minutes, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear.
   
   
   
4. 
   
   While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the skillet. Heat to boiling. Reduce the heat to low,cover, and simmer for 20 minutes, or until the sauce is reduced to 1/2.
   
   
   
5. 
   
   To serve, remove and discard the wooden toothpicks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken. Garnish with the chopped parsley, lemon and parsley sprig.
   

WW Points Value: 7

Note: This recipe appears in the South Beach Diet Cookbook. My dish DID NOT appear like the picture in the cookbook but it was a nice dinner. I used frozen spinach instead of the Stouffer's frozen spinach souffle and it worked just as well. I also reduced the number of chicken breasts in half and I cut the chicken breasts in half because I don't eat as much chicken as Iused to.

Greek-Style Cod Filets-who knew fish tasted so good?

Ingredients:

2 tsp olive oil
1 medium onion(s), chopped
2 tsp garlic powder
2 (14 1/2 oz) canned diced tomatoes
1/2 tsp dried oregano
1/4 tsp black pepper
4 (5 oz) cod fillets raw
1/4 tsp table salt
3 tbsp Feta cheese, crumbled

Serves 4

1. Heat the Oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring, until softened, about 4 minutes. Add the the tomatoes with their juice, oregano, and pepper; cook, stirring, until heated throught, about 3 minutes.

2. Sprinkle the cod with the salt. Place in the skillet and spoon some of the tomato mixture on top. Cook, uncoverd, until the fish is just opaque in the center, 6-8 minutes. Spinkle with the Feta Cheese and serve.

Note: This recipe appears in the WW in 20 Mintues Cookbook. This is one of my favorite recipes and my mom loves this dish too. Mediterranian food tastes so good you forget htat it's good for you. If you have any leftover fish, you can eat it fo lunch and it tastes just as good as you cooked it.

Spicy South Beach Diet Macaroni and Cheese

Ingredients:

• 8 oz whole-wheat or spelt elbow pasta
• 1 tbsp trans-fat-free margarine
• 1 tbsp whole wheat flour
• 1/4 tsp cayenne
• 1 1/4 cups fat-free half-and-half
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped fresh basil, or 2 tbsp dried
• 1/4 tsp salt (optional)
• 2 large plum tomatoes, chopped, or 1 (14.5 oz.) can of diced tomatoes
• freshly ground pepper

Makes 4 (1 1/4-cup servings)

1. Heat the oven to 400 F. Bring a large saucepan of water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water for about 30 seconds.
2. While pasta is cooking, in a large nonstick skillet melt margarine over medium heat. Add flour and cayenne, reduce the heat to low, and whisk constantly until flour is incorporated, about 2 minutes.
3. Add the half-and-half to the skillet, bring to a simmer over low heat, and cook, whisking, until blended and thickened, 3-5 minutes. Add cheese, basil and salt; stir until blended. Add pasta and stir until coated and warmed, about 1 minute; remove from heat.
4. Lightly coat an 8x8-inch baking dish with cooking spray. Transfer macaroni and cheese to the baking dish. Sprinkle tomatoes on top and mix them in with the macaroni and cheese. Season with pepper. Bake until hot and bubbly, about 10 minutes. Place under the broiler and broil until the top is lightly browned, 3-4 minutes. Serve hot.

WW Points Value: 7

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was in the mood for a pasta dish tonight and I was dying to try this recipe. Pasta is such a nice comfort food once in a while and this was a nice pasta dish with a very cosmopolitan flavor. You'll forget you're eating macaroni and cheese. Besides, it's healthier than eating the one from Kraft or Velveeta, TRUST ME!

Peppered Roast Tenderloin

Ingredients:

• 1 (2 1/2lb) beef tenderloin or filet mignon
• 2 garlic cloves, slivered lengthwise (or 2 tsp powdered garlic)
• 2 tbsp. olive oil
• 1 tbsp. cracked black peppercorns
• 1 tsp. finely chopped fresh rosemary, or 1/2 tsp dried
• 1 tsp. finely chopped fresh thyme, or 1/2 tsp dried
• 1 tsp finely chopped fresh sage, or 1/2 tsp dried
• 1/2 tsp salt (optional)

Makes 10 servings

1. Preheat the oven to 425 F. With a small sharp knife, make several small incisions in the tenderloin; insert a sliver of garlic in each incision. Rub the tenderloin with the oil. In a small bowl, combine the peppercorns, rosemary, thyme, sage and salt; pat the mixture on all sides of the tenderloin.
2. Place the tenderloin in a shallow roasting pan. Roast 10 minutes; reduce the oven temperature to 350 F. Roast about 15 minutes longer for rare, about 20 minutes for medium. Transfer the roast to a cutting board; let stand 15 minutes before slicing (the roast should yield about 20 slices). 2 slices per serving.

WW Points Value: 5 (2 Slices per serving)

Note: This recipe appears in the Weight Watchers New Complete Cookbook. I was in the mood for some good beef and I've always wanted to try this recipe and it was so delicious. I highly recommend drinking a lot of water with this dinner the spices are hot. It was also the first time I cooked a nice piece of tenderloin.