Mounds Milkshake

Ingredients:

• 3/4 cup light coconut milk
• 1 tbsp unsweetened cocoa powder
• 1 1/2 tbsp granulated sugar
• 1 1/2 tbsp shredded coconut flakes
• 1 tsp vanilla extract
• 1 1/4 cups ice cubes

Makes 2 Servings

Place all ingredients in a blender; cover and blend until smooth. Makes about 1 cup serving.

WW POINTS VALUE: 3-5 Pts (I Hope!)

Note: This recipe was created by me earlier this month when I was cleaning out the fridge and was craving dessert. I had to get rid of the coconut milk so it wouldn't go bad. This was probably the best milkshake I ever made from scratch. It literally tasted like a cold Mounds bar in your mouth. You know the saying, "Sometimes you feel like a nut, sometimes you don't."? I added the vanilla for this shake to make it a Mounds shake and if you feel like an Almond Joy Milkshake, use Almond extract instead of vanilla. 

Mini Black & White Cookies

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2  1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup skim milk
• 3 large egg whites
• 2 cups powdered sugar, divided
• 1/4 cup boiling water,or more if necessary, divided
• 1/2 tsp vanilla extract
• 1 tbsp unsweetened cocoa

Makes 30 Servings

1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Beat butter and granulated sugar in a large bowl, using an electric mixer, until light and fluffy. Add whole eggs, one at a time, and incorporate with mixer; blend in 1 teaspoon of vanilla and lemon zest.
3. Mix together flour, baking powder and salt in a separate medium bowl.
4. Add half of flour mixture to butter mixture; add milk and beat well. Add remaining flour mixture and beat well.
5. Whip egg whites in a medium bowl, with a wire whisk, until soft peaks form; gently fold egg whites into cookie batter.
6. Drop batter by heaping teaspoons onto cookie sheets; batter should remain in high mounds. Make sure to leave at least 2-inches of space between each mound of batter.
7. Bake cookies until edges turn slightly brown, about 10 to 12 minutes. Remove from oven and let cool on cookie sheets for 1 to 2 minutes; move to wire racks and allow to cool completely.
8. Meanwhile, to make vanilla icing, combine 1 cup of powdered sugar, 2 tablespoons of boiling water and remaining 1/2 teaspoon of vanilla in a medium bowl; beat until smooth. Using a pastry brush or flexible spatula, paint half of each cooled cookie with vanilla icing. (NOTE: Make sure to ice the flat side of each cookie. You should always use the vanilla icing first)
9. To make chocolate icing, combine remaining cup of powdered sugar, cocoa and 2 tablespoons of boiling water in a medium bowl; beat until smooth. Add a little more water, a teaspoon at a time, if icing is too dry. Using the same brush or spatula, paint the second half of the flat side of each cookie. Allow icing to dry completely before serving.

WW POINTS VALUE: 3 pts (2 cookies per serving)

Note: This recipe appears on www.weightwatchers.com. Who does not loves cookies? Come on?! Black and white cookies are an American classic and so delicious. You can make these classic cookies at home and they will be just as delicious as the ones you buy at your local bakery or supermarket. Although I should warn you that when I made the vanilla and chocolate icings, they were very gooey but delicious. You can eat the cookies plain and they will still be yummy or you can dip the cookies into whichever icing you feel like.

Fruity Sangria

Ingredients:

• 1 cup dry red wine
• 3 cups low-calorie cranberry juice cocktail, cold
• 2 cups strawberries, chopped
• 2 medium apples, chopped1/8 tsp ground cinnamon, to taste

Makes 8 Servings

Stir together all ingredients in a large pitcher; allow to stand for 30 minutes. Place ice in glasses and serve. Yields about 3/4 cup per serving

WW POINTS VALUE: 2 pts

Note: This recipe appears on www.weightwatchers.com. This is such a refreshing drink that leaves a wonderful aftertaste. Summer is approaching and this is a wonderful treat to beat the heat and if you're throwing a party this drink will win over your adult guests. You can also use any kinf of berry, cherries or pears in place of the apples and strawberries or use them all to make fruity sangria even more enjoyable.

Polynesian Steak & Sweet Potatoes- A new kind of Steak & Potatoes

Ingredients:

• 12 oz. lean flank steak, London Broil, or any other kind of top quality steak
• 3 small uncooked sweet potato(es), cut in half & each half cut into 6 wedges
• 1 cup pineapple juice or pineapple-orange juice
• 2 tbsp low-sodium soy sauce
• 1 tbsp ground ginger
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 Servings

1. In a large bowl, place steak and potatoes in a single layer (if possible) and add juice, soy sauce, ginger, salt and pepper; turn to coat. Cover bowl with plastic wrap; refrigerate at least 10 minutes and up to overnight to allow flavors to blend.
2. Off heat, coat a grill rack with cooking spray. Add steak and cook 4 to 6 minutes per side for medium, or longer for desired doneness. At same time, grill potatoes in a single layer, flipping once, until browned, about 3 to 5 minutes per side.
3. To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.

WW POINTS VALUE: 6 pts

Note: This recipe appears on www.weightwatchers.com. Here is another delicious dinner or what I like to call as "If you can't get to a steakhouse, let the steakhouse come to you." This is a different kind of meat and potatoes dish because of the exotic Polynesian flavors of pineapple, soy and ginger. Don't add too much salt to this dish because there is already some salt in the soy sauce. If you don't have access to a grill, don't worry. You can cook this meal on a grill pan heated over medium-high heat or use your broiler. If all the ingredients don't fit at once, cook the steak first and cover it to keep warm while you cook the potatoes. The cooking time on an outdoor grill may vary from the broiler or grill pan so keep an eye on your food. I used filet mignon in this dish and the meat just melted in my mouth. Now this dish isn't quite Iron Chef worthy, But I think Iron Chef Morimoto would like this dish. This is a geat dinner to make on a weeknight or date night and your family and friends will like this meal, I promise you.

Strawberry-Rhubarb Tartlets

Ingredients:

• 6 low-fat honey graham crakers (2 1/2-inch squares)
• 2 tsp butter, melted
• 3 cups chopped rhubarb
• 1/3 cup granulated sugar
• Pinch of salt
• 1/4 cup water
• 1 tsp cornstarch, dissolved in 1 tsp water
• 1 1/2 cups sliced strawberries
• 1/4 cup + 2 tbsp fat-free cream cheese
• 2 tbsp fat-free sour cream
• 3/4 tsp vanilla extract

Makes 4 Servings

1. To prepare the crust, in a food processor or blender, whirl the graham crackers until finely crushed. Add the butter and pulse until well blended. Divide the mixture among 4 ( 4-inch) tarlet pans, pressing it over the bottom and up the sides to form a crust.
2. To prepare the filling, in a medium saucepan over low heat, combine the rhubarb, all but 1 teaspoon of the sugar, the salt and water. Cook, stirring occasionally, until the rhubarb is soft, about 15 minutes. Stir in the dissolved cornstarch; bring to a boil over medium-high heat. Reduce the heat and cook, stirring constantly, 30 seconds longer. Remove from heat and stir in the strawberries. Divide among the tartlet pans; refrigerate, covered, until chilled, 1-2 hours.
3. To prepare the filling, in a small bowl, combine the cream cheese, sour cream, the remaining teaspoon of sugar and the vanilla; stir until smooth. Serve with the tartlets.

WW POINTS VALUE: 3 pts per tarlet

Note: This recipe appears in the WW New Complete Cookbook. I had never tried rhubarb before and I saw the photos for these treat in the cookbook and I new I had to try these tartlets. Plus, I also saw Chef Anne Burrell make a dish similar to this recipe and she made it look so easy. This is an easy an delicious dessert to make during the summer and it's even better to enjoy especially during a heat wave where you want something to make you happy. These fruity rhubarb tartlets do just that with the filling on top. It's like having your own little mini-fruit pie. The tartness of the rhubarb and sweetness of the strawberries make a yummy combination for these tartlets. Whatever you do, DO NOT puree the strawberries and rhubarb. You want these tartlets to have the texture of a fruity pie filling which is nice and chunky. I also highly recommend adding a little cinnamon and nutmeg to the graham cracker crust to kick it up a notch (as Emeril Lagasse would say) and to give it a little more flavor.



Breakfast Turkey Stack

Ingredients:

• 1 lb. ground turkey breast
• 2 tsp sugar-free pancake syrup
• 1/2 tsp dried sage
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/8 tsp ground ginger
• 1 tsp extra-virgin olive oil
• 1 large beefsteak tomato, cut into 4 slices
• 4 (1 oz.) slices reduced-fat cheddar cheese

Makes 4 Servings

1. Heat oven to broil.
2. Combine turkey, syrup, sage, cayenne, salt, pepper and ginger in a mixing bowl and mix well. Divide into 4 (1/2-inch) thick patties.
3. Heat oil in a large skillet over medium-high heat; cook patties until well browned and cooked through, about 4 minutes per side. Remove from heat.
4. Lay tomato slices in a single layer in a baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is melted, about 2 minutes. Serve hot.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a deliciously filling Phase 1 dish that will fill you up and you won't be looking for something else to eat to make you happy. I like to think of this dish as sophisticiated diner food. I also like to think of this dish as breakfast for dinner. It's a savory dish that can be made in about 20 minutes.  You can also us ground chicken in this recipe and it will still taste delicious. This meal is also great for a Sunday Brunch paired with salad, bacon or deviled eggs. Now that's what I call upscale diner food for brunch!



Balsamic Glazed Salmon

Ingredients:

• 4 (6 oz.) salmon fillets
• 1 cup balsamic vinegar
• 2 tsp extra-virgin olive oil
• 1 tsp lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the oven 450 F.
2. Season salmon with salt and pepper; place in an ovenproof baking dish and bake until opaque throughout, 10-12 minutes.
3. While fish is cooking, palce vinegar in a small saucepan. Cook over medium-high heat, stirring frequently, until reduced to 1/3 cup, 8-10 minutes. Remove from heat, whisk in oil and lemon juice and season with salt and pepper. Place salmon on serving plates and drizzle with glaze.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a healthy weeknight dinner that is so simple and delicious to make. Arctic Char can also be used in this recipe and it will still be delicious. I highly recommend serving asparagus or green beans as a side dish to make this dinner more colorful and healthy. The balsamic glaze will go well with the veggies as well.

Joe Louis Cakes

Ingredients:

• 2 cups  all-purpose flour 
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup reduced-calorie margarine
• 1/2 cup granulated sugar
• 1/2 cup fat-free egg substitute
• 1 cup skim milk
• 1 tbsp white wine vinegar
• 1 tsp baking soda
• 1 1/2 tsp vanilla extract
• 2 large egg whites
• 1/2 cup granulated sugar
• 2 tbsp water
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp reduced-calorie margarine
• 2 tbsp unsweetened cocoa powder
• 6 tsp water, or as necessary
• 1/2 tsp vanilla extract
• 1 1/2 cups confectioners' sugar

Makes 12 Cakes

1. Preheat oven to 350ºF. Coat a 12-cup muffin pan with cooking spray.
2. To make cakes, sift together flour, baking powder, 1/4 cup of cocoa powder and 1/2 teaspoon of salt in a medium bowl; set aside.
3. In a large mixing bowl, beat together 1/2 cup reduced-calorie margarine and 1/2 cup of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 1 1/2 teaspoons of vanilla extract.
4. Add half of flour mixture to margarine mixture; mix. Add milk mixture and then remaining flour mixture. Mix until smooth and creamy. Spoon mixture into prepared muffin pan, filling each cup about 2/3 full. Bake until a wooden pick inserted in center of a cake comes out clean, about 25 to 30 minutes. Cool cakes in pan for 5 minutes. Transfer cakes to a wire rack to cool completely.
5. Meanwhile, to make filling, combine egg whites, remaining 1/2 cup of granulated sugar, 2 tablespoons of water, 1 teaspoon of vanilla extract and remaining 1/8 teaspoon of salt in a medium bowl and place bowl over boiling water (or use a double boiler). Using a hand-held mixer, beat egg whites until stiff and fluffy, about 4 minutes. Remove from heat.
6. To make icing, combine remaining 2 tablespoons each of margarine and cocoa, and remaining 1/2 teaspoon of vanilla extract in a small mixing bowl; beat until smooth and creamy. Sift powdered sugar over bowl and stir with a spatula, adding water by teaspoonfuls, until thick and spreadable.
7. Slice cakes in half horizontally. Spread each botton half with 1 1/2 tablespoons of vanilla filling. Frost top halves with 1 to 1 1/4 tablespoons of icing and place on top of bottom halves.

WW POINTS VALUE: 8 pts (1 cake per serving)

Note: This recipe appears on www.weightwatchers.com. According to the website, these chocolate treats are named for the inventors' sons, not the famous boxer. I don't know who Joe Louis the inventor is but these cakes were so delicious. The photo you see below is not the photo you'll see when youo visit weightwatchers.com. I used a special cupcake tool I got at Bed Bath and Beyond to remove the top and put in the filling. I LOVE the gadget and it was a great idea to put the filling in the cupcake and the top of the cake to cover the filling and then drizzle with frosting. As I said in the title, these Joe Louis cakes are so heavenly delicious I think they are the alternative to the Hostess Chocolate cupcake. The Hostess Cupcakes are so dry and flavorless compared to these sinfully chocolate treats which are moist and chewy. I highly recommend serving these treats for a special occasion after dinner. Trust me, you and your guest (s) will love them, especially if your guests include  Jacques Torres or Francois Payard.

Rosemary Pork Medallions with Chunky Applesauce

Ingredients:

• 3 tsp extra-virgin olive oil, divided
• 1 small onion, diced
• 3 McIntosh apples (or other sweet variety), peeled, cored and diced
• 1 tbsp balsamic vinegar
• 3 tbsp water
• 1 1/2 lbs. pork tenderloin, cut into medallions, about 3/4-inch thick
• 2 tsp dried rosemary
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat 2 tsp of the olive oil in a medium skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add apples, vinegar and water; reduce heat to low and cook until tender, about 10 minutes. Remove from heat.
2. Season pork with rosemary, salt and pepper. Heat remaining oil in a large skillet. Add pork and cook 4 minutes per side; remove from pan and serve with applesauce.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great Sunday supper for the whole family to enjoy. It's healthy comfort food with fresh ingredients and it tastes like something  you would get at a restaurant. This savory applesauce is very easy to make and can be served along side a roast chicken. I highly recommend pureeing the applesauce if you want it thick and creamy. Plus, you can put the pureed applesauce in a small bowl and your dinner guests can take as much applesauce as they want. The pork is also delicious because it's very flavorful with few ingredients. I highly recommend serving roasted fingerling potatoes and green veggies as side dishes with this meal to make it even more satisfying. This dinner puts a savory twist on pork chops and applesauce and it will be a favorite again and again.

 

Oat Smoothie

Ingredients:

• 2 1/1 cups strawberries, halved
• 1 cup fat-free plain yogurt
• 1/2 tsp granular sugar substitute
• 1/4 cup skim milk
• 1/4 cup chopped walnuts
• 3 tbsp oat bran
• 2 tbsp sugar-free pancake syrup
• 1/2 cup ice cubes

Makes 4 Servings

In a blender or food proccessor, combine the strawberries, yogurt, sugar substitute, milk, walnuts, oat bran, syrup and ice cubes. Blend until smooth and frothy.

WW POINTS VALUE: 3 pts

Note. This recipe appears in the South Beach Diet Cookbook. This is a wonderful breakfast shake if you're on the go and can easily be made in 15 minutes or less. This shake also makes for a delicious light snack during the day. You can substitute quick-cooking oats in place of the oat bran and it will taste like an oatmeal shake and it still taste delicious. The orginal recipe calls fornonfat dry milk but I used skim milk to make the shake smooth and creamy. You can also use any kind of berry or even a berry mixture in this recipe. This shake is great during a heat wave and it's too hot to cook.

Mexican Beef & Cheese Wontons with Salsa

Ingredients:

• cooking spray
• 2 tsp extra-virgin olive oil
• 1/2 lb. lean ground sirloin
• 2 oz. low-fat cheddar or Colby cheese, shredded (about 1/2 cup)
• 2 tbsp chopped jalapeno chiles, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 30 wonton wrappers
• 1/2 cup fat-free salsa

Makes 6 Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute.
3. Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 1 1/2 tablespoons of salsa per serving.

WW POINTS VALUE: 6 pts per serving

Note: This recipe appears on www.weightwatchers.com. I was watching my beloved Red Sox CRUSH the New York Yankees and I wanted to make some sophisticated game day food plus I love Mexican food. This is a clever twist on the classic nachos dish. It's kind of a fusion entree with the wontons of the East meets the beef filling of the West. These treats were very yummy with the cheese melted inside the baked wontons dipped in salsa. These treats are also great for a Cinco de Mayo party as well. You can also use ground chicken or turkey in place of the ground sirloin and the wontons will still be delicious. 

Turkey Parmesan

Ingredients:

• 2 cups low-sugar marinara sauce
• 1/2 cup pine nuts, coarsely chopped
• 1 ounce freshly grated Parmesan cheese (1/4 cup)
• 1/2 tsp dried Italian seasoning
• 1 lb turkey cutlets, about 1/3-inch thick
• 2 tsp extra-virgin olive oil
• 2 oz. shredded part-skim mozzarella cheese (1/2 cup)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm.
2. Stir together pine nuts, Parmesan and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
3. Heat oil in a large skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.
4. Place turkey in a baking pan, top evenly with mozzarella and broil until cheese melts, about 30 seconds.
5. Spoon 1/2 cup of warm sauce on each plate and top each plate with a piece of turkey.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was craving for a good, quality Italian meal and this dish totally hit the spot! This dish puts a classic twist on the Italian classic Chicken Parmesan. Pine nuts replace traditional bread crumbs giving the meat a crunchy texture and nutty flavor. If you don't have Italian Season on hand, don't worry. You can substitute dried basil, oregano, rosemary or thyme or a combination of all herbs. If you are craving Italian food and you want a restaurant quality meal, this dish is for you. You can serve steamed veggies with this dish if you're on Phase 1 or whole-wheat pasta if you're on Phase 2. not only will your family and friends be impressed with this dish, but I also think Mario Batali and Michael Chiarello  will be impressed as well. 

Raspberry "Shortcakes"

Ingredients:

Cake:

• 1 1/2 cups whole-grain pastry flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, separated
• 1/2 cup 1 % of fat-free buttermilk
• 1/2 cup extra-virgin olive oil
• 1/2 cup granular sugar substitute
• 1 tbsp grated lemon zest
• 2 tsp lemon extract

Topping:

• 1 cup low-fat yogurt
• 1 cup fat-free or light whipped topping
• 2 cups fresh raspberries

Makes 8 Servings

1. For the cake: Heat oven to 350 F. Lightly coat a 7-by 11-inch baking pan with cooking spray.
2. Whisk together flour, baking soda, baking powder and salt in a large bowl; form a well in the center.
3. In a medium large bowl, with an electric mixer on high speed, beat egg whites until stiff peaks form, about 3 minutes; set aside.
4. In another medium bowl, with an electrc mixer at medium speed, beat egg yolks, buttermilk, oil, sugar substitute, zest and lemon extract until smooth, about 1 minute. Pour yolk mixture into center of dry ingredients; stir gently until just combined. Gently fold in half of the egg whites to lighten the batter, then fold in the remaining whites until just combined.
5. Pour batter into pan and bake until edges are lightly brown and a tester inserted in the center comes out clean, 20-22 minutes. Let cake cool in pan; remove from pan and transfer to wire rack to cool completely. When ready to serve, cut cooled cake into 8 (2 1/2- by 3 1/2-inch) pieces.
6. For the topping: Just before serving, place yogurt in a small bowl and fold in whipped topping. Spoon 1/4 cup topping and 1/4 cup raspberries onto each piece of cake and serve.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dessert is a classic twist on the traditional American dessert Strawberry Shortcake. The whipped yogurt topping is fluffy and even more delicious when you add a little bit of almond and vanilla extracts. If you don't have any lemon extract, don't worry. You can use vanilla and or almond extracts in place of the lemon extract and the cake will still taste delicious. You can also use any kind of berry as a topping and it will still be delicious. Also, don't forget to mix your dry ingredients separately from your wet ingredients so the cake will come out fluffy and moist. I've also learned from previous cake making experiences that the key to a fluffy and moist cake is buttermilk. Buttermilk just makes sweet dishes melt in your mouth. I highly recommend serving this sweet dessert for company and this dessert is also made best on the day of the party because it's fresh and moist.

Star-Anise Spiced Fruit Skewers

Ingredients:

• 16 medium strawberries
• 1/2 medium mango, peeled and cut into 8 cubes
• 1/2 cup water
• 1/4 cup granular sugar substitute
• 2 star anise, ground (1/2 teaspoon)

Makes 4 (2-skewer) Servings

1. Thread 2 strawberries and 1 mango cube onto each skewer. Lightly coat a grill or grill pan with cooking spray and heat to medium.
2. In a small saucepan, combine water, sugar substitute and star anise; bring to a simmer and cook until thickened to a syrupy consistency, 5-7 minutes.
3. Brush fruit with syrup and grill, turning occasionally, until fruit is lightly browned and starting to soften, about 5 minutes. Serve warm.

WW POINTS VALUE: 1 pt per skewer

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Star Anise is a star-shaped spice with a licorice taste similar to anise and is commonly used in Chinese cuisine. The whole spice can be ground using a spice grinder or coffee grinder. You can also use preground star anise for this recipe and the dessert will still taste delicious. I have become to really enjoy cooked fruit whether baked, broiled, sauteed or even grilled. This was such a nice, filling dessert I would eat this again and highly recommend serving this dish at a backyard bar-b-que or even at a tailgating party. You can also use pineapple in place of the mango or with the strawberries and mango and it will still taste delicious. Other fruits you can use are apples, peaches, plums, nectarines, papayas, grapefruit and oranges. I also recommend serving these fruit skewers with vanilla ice cream for a sophisticated dessert. 

Sloppy Joes Tex-Mex Style

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 lb. ground skinless chicken breast
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups prepared black bean and corn salsa
• 1/4 cup fat-free sour cream
• 1 tbsp lime juice
• 4 (7-inch) whole-wheat tortillas,warmed
• 2 tbsp fresh cilantro, chopped
• 1 scallion chopped

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add garlic, chicken, chili seasoning, salt and pepper; cook, breaking the chicken apart with a wooden spoon, until no longer pink, about 6 mnutes. Stir in the salsa and cook until heated through, about 3 minutes longer. Remove the skillet from the heat and set aside.
2. Combine the sour cream and lime juice in a small bowl.
3. Place 1 warm tortilla on each of the 4 plates. Spoon about 3/4 cup of the chicken mixture onto each tortilla; top with about 1 1/2 tablespoons of the sour cream mixture. Sprinkle with the cilantro and scallion.

WW POINTS VALUE: 6 pts per plate

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was in the mood for some comfort food and this dish hit the spot. I have become a fan of Mexican food and Tex-Mex food sine spending a month in Mexico. Ground chicken mixed in with any kind of herbs and spices is delicious. you can also use ground turkey or beef with this dish and it will still be delicious. If you don't have black bean and corn salsa, use another variety instead. I made the WW version  of Pico de Gallo Salsa in this and it still came out great. This is a very tasty comfort food that can be made on the weeknights for the whole family to love. I also think Iron Chefs Jose Garces and Bobby Flay would like these as well. Iron Chef Flay (or any other Celebrity Chef), if you're reading this, I still want to  challnege you to a Throwdown of any kind at Boston College. 

Chewy- Chocolate Chip Mint Cookies

Ingredients:

• cooking spray
• 3 egg whites, at room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar, divided
• 3 tbsp unsweetened cocoa
• 1 tbsp cornstarch
• 1/2 tsp mint extract
• 1/2 cup mini chocolate chips

Makes 20 Servings

1. Preheat the oven to 325 F. Coat a large cookie sheet with cooking spray or top with parchment paper (use 2 cookie sheets of necessary).
2. In a medium bowl, using an electric mixer, whip egg whites until soft peak forms, about 5 minutes. Slowly add cream of tartar and 1/4 cup sugar; beat until stiff peaks form.
3. In another small bowl, mix cocoa, cornstarch and remaining 1/4 cup sugar.
4. Fold cocoa mixture and mint extract into egg whites; fold in chocolate chips
5. Place a heaping tablesppon of cookie mixture onto cookie sheet about 1-inch apart. Bake 15-17 minutes. Remove from oven and cool 2-5 minutes; cool cookies on rack.

WW POINTS VALUE: 1 pt per cookie

Note: This recipe appears on www.weightwatchers.com. These cookies are devilshly good and they're gluten-free as well. They are so chewy and moist you won't eat just one. You can use vanilla, almond or any other kind of extract with this recipe and the cookies will still be delicious.

 

 



Banana Cupcakes

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 4 ripe bananas, cut into chunks
• 1 cup fat-free buttermilk
• 1/4 cup unsalted butter, softened
• 1/4 cup + 3 tbsp packed light brown sugar
• 1 large egg, at room temperature
• 1/2 cup currants
• 1 1/4 cup part-skim ricotta cheese
• 2 tbsp unsweetened cocoa powder
• 1 tbsp rum

Make 12 Servings

1. Preheat the oven to 350 F; line a 12-cup muffin tin with double paper liners.
2. Into a medium bowl, sift the flour, baking powder, baking soda and salt.
3. In a large bowl, with an electric mixer on medium speed, beat the bananas, buttermilk, butter, 1/4 cup of the brown sugar and the egg. Stir in the flour mixture until just blended. Stir in the currants. Fill the muffin cups two-thirds full with the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a rack.
4. Meanwhile, to prepare the frosting, in a food processor or blender, combine the ricotta, the remaining 3 tablespoons of brown sugar, the cocoa powder and rum; blend until smooth. Spread the frosting on the cooled cupcakes.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. I have gone by this recipe dozens of times and I have always wanted to try this. Besides, who does not love a cupcake once in a while? my mom and I totally LOVED these cupcakes. If you want to serve these cupcakes to kids, I recommend using vanilla extract in place of the rum. Vanilla tastes good in almost any treat. These treats are great for adults because they're a guilty pleasure of banana bread with a sophisticated frosting on top. And they say cupcakes are not good for you!

Sweet Strawberries with Greek-Style Yogurt & Almonds

Ingredients:

• 1/2 cup sliced almonds
• 3 cups nonfat or low-fat Greek-style plain yogurt
• 3 cups sliced strawberries

Makes 4 (1 1/2-cup) Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and bake until fragrant and lightly browned, 10-12 minutes.
2. Dived yogurt evenly  among 4 bowls. Top each serving with 3/4 cup strawberries and 2 tablespoons almonds.

WW POINTS VALUE:  4 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish is listed in the breakfast chapter of the book but it can be enjoyed anytime of the day as a light lunch or dinner or even as a light snack. This homemade yogurt tastes so much better than the brand name yogurt you but at the grocery store; no additives or preservatives. You can use whole almonds and crush them to make the yogurt more filling as well. You can also use any other berry in this yogurt and it will still taste delicious. 

Black & White Strawberries

Ingredients:

• 1/4 cup + 2 tbsp semisweet chocolate chips
• 1 1/2 tsp raspberry liqueur (framboise)
• 1 1/2 tsp water
• 8 large strawberries, with stems
• 1/2 oz white chocolate, chopped, or 2 tbsp white chocolate chips

Makes 4 Servings

1. Line a large baking sheet with wax paper. In a small microwavable bowl, combine the chocolate chips, liqueur, and water; microwave on High, stirring twice, until melted and smooth, about 1 1/2 minutes. Holding a berry by the hull, dip the berry halfway into the chocolate; set on the wax paper. Repeat with the remaining berries and chocolate.
2. In another small microwavable bowl, melt the white chocolate in the microwave on High, stirring once, until melted and smooth, about 1 minute. Dip a fork in the white chocolate and drizzle over the strawberries. Refrigerate until the chocolate hardens. Serve chilled.

WW POINTS VALUE: 2 pts (2 dipped strawberries per serving)

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the photo for this recipe, you would want to make these yummy treats. You've probably seen these devilish treats in fancy restaurants or upscale bakeries. They are very easy to make at home and just as delicious. The key, I believe, to making them so good is the raspberry liqueur. Even though the directions say to melt the chocolate in the microwave, I recommend melting the chocolate in a double broiler or in a saucepan for a more gooey taste. Trust me on this one. 

Pasta Carbonara

Ingredients:

• 1/2 lb. uncooked fettecine or fusilli bucati
• 2 tsp margarine
• 1 medium uncooked onion, finely chopped
• 1 medium garlic clove, minced
• 2/3 cup part-skim ricotta cheese
• 2/3 cup fat-free egg substitute
• 1/2 cup skim milk
• 2 slices cooked Canadian-style bacon, cut into strips
• 4 tbsp grated Parmesan cheese
• 1 tbsp fresh oregano, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp parsley, chopped

Makes 4 Servings

1. Cook pasta according to package instructions. Drain and keep warm.
2. Meanwhile, in a large nonstick saucepan, melt margarine. Sauté onion and garlic until softened, about 5 minutes.
3. In a large bowl, beat ricotta with an electric mixer until smooth. Stir in egg substitute and onion mixture until combined. Stir in milk, bacon, most of Parmesan, oregano, salt and pepper. Add pasta.
4. Add mixture to saucepan and cook, stirring gently, until mixture is thickened, about 2 minutes. Serve at once, sprinkled with remaining Parmesan cheese and parsley.

WW POINTS VALUE: 10 pts

Note: This recipe appears on www.weightwatchers.com. Pasta Carbonara is a classic Italian dish that includes eggs, cheese (pecorino or Parmigiano-Reggiano), bacon and black pepper that's cooked in fat and butter. Weight Watchers lightened up this dish and added Italian herbs for more flavor. This was a delcious comfort food for dinner but it's a little soupy. You can have a piece of bread with this dish to clean up the sauce if you'd like. You can omit the bacon to make this classic dish vegetarian and save yourself adding unnecessary fat and it will still taste delicious.