Ribollita Stew

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 cup chopped mushrooms
• 2 cups onions, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 tbsp. garlic, chopped
• 1/2 tbsp. thyme, chopped
• 1/2 tbsp. oregano, chopped
• 2 (15 oz.) cans diced tomatoes
• 4 cups low-sodium chicken broth
• 2 (16 oz.) cans white cannellini beans, with liquid
• 2 cups water
• 1 tbsp. parsley, chopped
• salt
• freshly ground black pepper
• fresh lemon juice to taste

Makes 6 Servings (1 ½ cups per serving)

1. Heat a large pot over medium-high heat. Add olive oil and mushrooms. Cook for 5 minutes or until the mushrooms are slightly browned.
2. Add onions, carrots, and celery; saute for 4 minutes. Add garlic and herbs; saute until aromatic. Add tomatoes and broth; cook for 10 minutes. Add beans and water. Bring to a simmer and for 45 minutes.
3. Season with salt, pepper and a squeeze of lemon. Stir in parsley.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Ribollita stew is a Tusacan soup that is similar to minestrone. This soup is perfect on a cold winter afternoon or evening served with a side of whole wheat bread or after a healthy salad. This original recipe has 6 servings of vegetables. You can use different kinds of vegetables and beans such as kidney beans, zucchini, yellow squash, spinach, or kale. If you don't like the texture of cannellini beans or diced tomatoes, puree them both in a blender or food processor and pour them into the soup during the cooking process. It will make the soup more flavorful and give it a creamier texture. If you add a touch of chopped spinach, kale and a sprinkle of Parmesan cheese, the soup will have a more authentic Tuscan flavor.

Zucchini, Tomato & Ricotta Phyllo Tart

Ingredients:

• 1 cup low-fat ricotta cheese
• 2 tbsp. crumbled feta cheese
• 1 tbsp. basil
• 1 ½ tsp. garlic, chopped
• 1 egg, beaten
• 1 zucchini, sliced 1/8-inch thick
• 1 tbsp. extra-virgin olive oil
• 5 cherry tomatoes, cut in quarters
• 3 tbsp. oat flour
• 3 tbsp. almond flour
• 8 sheets phyllo dough (9 x 12 inches)
• 1 tomato, cut in half, then sliced 1/8 thick (about 20 slices)
• nonstick cooking spray
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 425 F.
2. Combine the ricotta cheese, feta cheese, 2 teaspoons chopped basil, garlic, and egg. Mix well; season with salt and pepper.
3. Place sliced zucchini in a bowl. Season with salt and pepper. Let sit for 10 minutes to draw out some of the moisture. Drain and pat dry. Toss with 1 teaspoon oil. In a separate bowl, gently toss the cherry tomatoes with salt and pepper.
4. Combine oat and almond flour in a small bowl.
5. Line a sheet pan with parchment paper. Lay 1 large sheet of phyllo dough on the paper (keep the rest  of the dough covered with plastic wrap). Spray with nonstick spray and sprinkle lightly with the oat and almond flour mixture. Place another sheet of phyllo on top; gently press down. Spray sheet with olive oil spray and sprinkle lightly with oat and almond flour mixture. Repeat with the remaining sheets of phyllo, ending with a plain sheet of phyllo on top. Work quickly so the edges do not dry out. Spray the top sheet with nonstick cooking spray to prevent it from drying out. Roll up 1 inch of each edge toward the center, forming a rim. The final tart shell should be 7 inches by 10 inches.
6. Spread the ricotta mixture over the tart shell in an even layer. Place tomato slices slightly overlapping around the edge of the tart. Lay the zucchini slightly overlapping the tomatoes and on a bias down the center of the tart. Place the cherry tomatoes down the center of the tart. Sprinkle the entire tart with the remaining 1 teaspoon thinly sliced basil.
7. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Let cool on wire rack before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love spanakopita, then you'll love this Mediterranean pie as well. This dish is perfect for lunch, dinner or even a light appetizer. This tart is filled with Mediterranean herbs, olive oil, cheeses and vegetables. You can eat this as a pie or as an elegant pizza. You can eat this with your hands or with a knife and fork and this meal will be tasty.

Basic Crumb Crust

Ingredients:

• 32 low-fat honey graham crackers (8 full sheets)
• 2 tbsp. granular sugar
• 1/8 tsp. ground nutmeg
• 2 ½tbsp. unsalted butter, melted
• 1 tbsp. water

Makes 8 Servings (1/8 pie crust per serving)

1. Preheat the oven to 375 F.
2. In the bowl of a food processor, place the graham crackers and pulse into crumbs, about 1 minute. Transfer to a medium bowl and add the sugar and nutmeg; mix well. Add the butter and water and mix until the crumbs are moist  and hold together in clumps when pressed. Press the mixture onto the bottom and up the sides of a 9-inch pie pan. Bake until golden, 8-10 minutes. Cool on a rack 20 minutes before using.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. crumb crust is both quick and easy and can be made with any pie filling. You can even make your on flavorful pudding into this crust topped with whipped cream and you'll have a creamy pudding pie. You can even take out the granulated sugar and substitute 1/2 teaspoon ground cinnamon for a more flavorful crust.

Triple-Ginger Gingerbread

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1 tbsp. mince peeled fresh ginger
• 2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 cup fat-free buttermilk
• 1/2 cup egg substitute
• 2 tbsp. crystalized ginger, chopped
• 1 tsp. vanilla extract
• 1/4 cup + 2 tbsp. golden raisins

Makes 12 Servings (1 piece per serving)

1. Preheat the oven to 350 F; spray an 8-inch square baking pan with nonstick spray.
2. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
3. In a large bowl, with an electric mixer on high speed, beat the butter until creamy; add the brown sugar, ginger, ground ginger, and cloves, beating until fluffy. Stir in the buttermilk, egg substitute, crystalized ginger, and vanilla; stir in the flour mixture, then fold in the raisins. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
4. Cool completely in the pan on a rack. Cut into 12 pieces.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love ginger, this treat is for you. This is a nice treat to make and enjoy during the cold winter months. You can really taste the ginger in the aftertaste. It's also nice and moist and goes great with milk or tea. If you make this bread into mini loaves, they will make nice gifts for that special foodie.

Cranberry Cheesecake

Ingredients:

• 1 Basic Crumb Crust (See recipe)

Filling:

• 8 oz. Neufchatel cream cheese
• 8 oz. fat-free cream cheese
• 2 cups fat-free yogurt
• 1 cup fat-free cottage cheese
• 2 large eggs
• 2 large egg whites
• 1 cup granular sugar
• 2 tsp. vanilla extract

Topping:

• 1 (16 oz.) can whole cranberry sauce
• 3 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 tsp. grated orange zest

Makes 16 Servings

1. Preheat oven to 375 F. Follow the directions for the Basic Crumb Crust, using a springform pan. Press the crumb mixture into the bottom and 11/2 inches up the sides of the pan. Bake and let cool as directed. Reduce the oven temperature to 350 F. 
2. In a food processor, blend both cream cheeses, yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar, and vanilla extract and pulse until blended. Pour the mixture into the springform pan and place in the center of the oven.
3. Reduce the heat to 325 F and bake until the cheesecake is almost set but jiggles an bit when shaken, 70-75 minutes. Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill for at least 3 hours.
4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon, and nutmeg. Bring to a boil, stirring often; cook 1 minute. Dissolve the cornstarch in the water and stir into the saucepan; return to a boil an cook until mixture is thickened, 1 minute longer. Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator for at least 1 hour.
5. Spread the cranberry mixture over the top of the cake just before serving or after the cheesecake is well chilled.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. This cranberry cheesecake is so delicious and will give a new flavor to the holidays or any special occasion you may be celebrating. This cheesecake is very creamy and the cranberry topping gives it an extra kick of zing. You can reduce the amount of granulated sugar t o1/3 of a cup or don't add any and your cheesecake will taste good for sugar-free. You can use whole cranberries or add a touch of pomegranates to the topping and your cheesecake will be just as delicious.

Quick Turkey Tagine

Ingredients:

• scant 1 1/2 cups boiling water
• 1 cup whole wheat couscous
• 2 tsp. extra-virgin olive oil
• 2 garlic cloves, slivered
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups lower-sodium chicken broth
• 2 cups frozen butternut squash chunks (thawed)
• 1/3 cup sun-dried tomato halves (not oil packed), thinly sliced
• 1.4 cup pitted prunes, coarsely chopped
• 1 1/2 lbs. boneless, skinless turkey breasts, cut into 1-inch chunks
• 1/3 cup cilantro leaves, chopped

Makes 4 (1½-cup) Servings

1. Pour the boiling water over the couscous, stir, cover, and let steam for 7 minutes. Uncover and fluff the couscous with a fork.
2. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic, coriander, ginger, salt, and pepper. Cook for 1 minute. Add the broth and bring to a boil. Add the squash, sun-dried tomatoes, and prunes. Cook for 5 minutes for the flavors to develop.
3. Add the turkey, reduce the heat to a simmer, and cook until the turkey is cooked through and still juicy, about 4 minutes.
4. Stir the cilantro into the turkey mixture and serve warm over the couscous.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. You can have your fast food and eat it too. This fast food can also be good for you and has more sophisticated flavors than the fast food you would order out. Tagine is a Moroccan dish that is usually cooked as a stew, often containing fruit. You can have this elegant meal any night of the week and people will love this dish. It's a different kind of dish that will fill you up. If you're having trouble getting your kids to eat fruits and vegetables, serve them this dish and everyone will be happy.

Beef, Blue Cheese & Spinach Quesadillas

Ingredients:

• 1/3 cup cooked lean ground beef
• 3 tbsp. taco sauce
• 4 large whole-wheat tortillas
• 4 oz. blue cheese, crumbled
• 10 oz. chopped frozen spinach, thawed and squeezed dry
• 1/2 tsp. red pepper flakes

Makes 8 Servings (2 wedges per serving)

1. In a small bowl, stir together beef and taco sauce.
2. Lay 2 tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of the cheese, spinach, and red pepper flakes; top each with remaining tortilla.
3. Set a large, heavy skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3-4 minutes; flip and cook until brown spots form again, about 3-4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
4. Cut each quesadilla into 8 wedges and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who does not love quesadillas? You can eat these treats when you're watching the big game, for lunch, a light dinner or as a heavy snack. If you don't have taco sauce on hand, use a combination of dark chili powder and ground cumin for an authentic Southwestern taste. You can also a little bit of chopped tomato to the quesadilla to add more flavor and fill you up. You can also use ground chicken or ground turkey in place of the beef and your quesadilla will be just as tasty. Don't forget to add chopped onions and garlic when you're cooking the beef/chicken, turkey to enhance the flavor. 

Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

Ingredients:

• 1 lb. pork tenderloin
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, cored, peeled & cut into 1/4-inch wedges
• 1/4 tsp. fresh ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Make 4 Servings

1. Season pork with salt and pepper
2. Combine ginger, paprika, and 1/2 tablespoon of the oil. Spread over pork to marinate for 30 minutes or as long as overnight.
3. Preheat to 400 F.
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches an internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes.
5. Add apples to saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still with a  slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and chicken stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy.
6. Slice pork 1/4 inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I can an elegant taste of the holiday season. Remember when you have pork chops and applesauce for dinner? This is that dish but kicked up a whole notch and made into an elegant meal. You can use pork loin or pork tenderloin in this dish and or use pears in place of the apples and your dinner will be delicious. You can also use dried cranberries in place of the dried cherries because cranberries are just as tart and sweet. This meal really does taste like the fall and winter holidays and takes you back to  autumn in New England with all the ingredients.

Butternut Squash Puree

Ingredients:

• 2 (2-lb.) butternut squash
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 garlic cloves, unpeeled

Makes 8 (3/4-cup) Servings

1. Heat oven to 400 F. Line a baking pan with foil.
2. Cut squash in half lengthwise and scoop out seeds. Brush flesh side of squash with oil and season with thyme, salt, and pepper. Brush garlic with oil and place 1 clove in each of the squash cavities.
3. Transfer squash to baking pan and roast, cut side up, until skin is blistered and easily pierced with a pairing knife, 40-45 minutes. Remove from oven and cool for 10 minutes.
4. When cooled, scoop flesh from squash and transfer to a medium bowl. Squeeze garlic from the peel and mash with squash until garlic is incorporated and squash is smooth. Adjust seasonings to taste.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you're looking for a vegetable side dish that's tasty and comforting, this is it. Butternut squash is in season October through January and it's a perfect holiday side dish, regardless of the occasion. This was my first time cooking butternut squash and it was a tasty success. Not only is this side dish colorful, tasty and simple to make, it's also filled with plenty of nutritional benefits such as fiber, beta-carotene, iron, and Vitamins B and E. You can serve this side with any protein and your meal will be elegant.

Gingerbread People

Ingredients:

Cookies:

• 3 1/1 cups all-purpose flour
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 2/3 cup packed dark brown sugar
• 1/4 cup canola oil
• 3 tbsp. unsalted butter, softened
• 1/2 cup dark molasses
• 1 large egg
• 1 tsp. grated orange or lemon zest

Icing:

• 1 1/2 cups confectioners' sugar
• 3 tbsp. hot water
• 1/8 tsp. vanilla, orange, or lemon extract
• 1-2 drops food coloring (optional)

Makes 48 Servings (1 cookie per serving)

1. To prepare the cookies, in a large bowl, combine the flour, cinnamon, ginger, baking soda, cloves, and salt; set aside.
2. In a medium bowl, with an electric mixer on medium speed, beat the brown sugar, oil and butter until fluffy, 2 minutes. Beat in the molasses, egg, and zest. Gradually add in the flour mixture until combined.
3. Divide the dough into 3 sections; flatten each into a disc. Wrap each in plastic wrap and chill thoroughly, at least 2 hours and up to 2 days.
4. Preheat the oven to 375 F. Spray 2 baking sheets with nonstick spray.
5. Working one disk at a time and keeping the remaining dough in the refrigerator, roll the disk on a lightly floured counter t o1/4-inch thickness. Cut the dough with a 3-inch gingerbread man cutter into 16-inch cookies. Place on prepared baking sheet, 1 inch apart, and back until just barely dark, about 8 minutes. Repeat with the remaining 2 disks of dough. Cool on a rack.
6. To prepare the icing, in a medium bowl, stir together the confectioners' sugar, hot water, and flavored extract until smooth. If the icing is too thick, add, a few more drops of water. Tint with the food coloring, if desired. Decorate the thoroughly cooled gingerbread people with the icing.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW New Complete Cookbook. The holidays are here and you can have your gingerbread cookie and eat them too. Don't be intimidated by all the ingredients. When you follow the directions, the cookies turn out delicious. The longer you refrigerate or freeze the dough, the more flavorful the cookies will taste. The cookies will taste just as delicious without the icing. You can make this cookie any time of the year but use a different cookie cutter and they'll taste just as delicious. You can leave these cookies in a storage container in the refrigerator for up to a week and freeze them up to a month.

Mexicali Chicken Soup with Lime

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 onions, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 4 1/2 cups reduced-sodium chicken broth
• 2 plum tomatoes, seeded and chopped
• 1/2 medium ripe avocado, halved, pitted, peeled and diced
• 3 tbsp. fresh lime juice
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings (1 3/4 cups per serving)

1. Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.
2. Add the onions, garlic, carrots, and chile pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through, about 8 minutes.
3. Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through, about 1 minute.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Here is another take on chicken soup with the flavors of Mexico. Chicken soup can morphed into any flavors of whatever country your heart desires. Your sinuses will be cleared after consuming this soup. If you're a parent, serve this soup to your kids because it's flavorful and has five servings of vegetables in it. If you serve this soup with toasted whole-wheat tortilla wedges, the points value will increase by 1 point.

Cinnamon Apple Pork Tenderloin

Ingredients:

• 1 lb. pork tenderloin
• 2 tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1 tbsp. brown sugar, packed
• 2 cooking apples, peeled, cored, sliced
• 2 tbsp. dried cranberries or raisins

Makes 4 Servings

1. Preheat oven to 400 F.
2. Place tenderloin in roasting pan or casserole dish.
3. Combine remaining ingredients and mix well. Spoon the apple mixture around the tenderloin.
4. Cover and bake for 30 minutes.
5. Remove cover and spoon apple mixture over the tenderloin. Continue to bake 15 minutes or until the pork tenderloin is browned and cooked through, about 150 F on a meat thermometer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful comfort food to cook for any holiday or any special occasion. The combination of pork and cooked apples is so heavenly delicious when they are cooked right. As for the cooking apples, you can use, Golden, Delicious, Granny Smith, Jonathan, Pippin, McIntosh or Honey Crisp for a rich, fruity flavor. One bite of this dish and you'll have a new taste for pork chops and applesauce.

Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. dark corn syrup
• 8 oz. semisweet chocolate, chopped
• 1 tsp. vanilla extract

Make 12 Servings (2 tbsp. per serving, 1 1/2 cups total)

1. Combine half-and-half and corn syrup in a heavy medium saucepan and set over medium heat. Bring to boil, whisking until smooth. Remove saucepan from heat. Add chocolate, stirring until melted and smooth.
2. Bring chocolate mixture to boil over medium-high heat. Boil 30 seconds, whisking constantly. Remove saucepan from heat; stir in vanilla. Use or cool to room temperature. Transfer to covered container; refrigerate up to 3 weeks.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Here's a sauce to put on your ice cream, frozen yogurt, gelato , or any other sweet treat to enjoy. The great thing about this hot fudge is it's homemade and there's no granulated sugar. You can use any kind of chocolate in this recipe such as bittersweet, dark, or milk chocolate and your hot fudge will be delicious no matter what. You ca also use almond, mint, coconut or peppermint extract in place of the vanilla to make this sauce different. This recipe also has less than 5 ingredients so 5-ingredient chef Claire Robinson will enjoy this sauce. 

Vanilla Frozen Yogurt

Ingredients:

• 2 cups plain low-fat yogurt
• 2 cups fat-free half-and-half
• 1 cup granulated sugar
• 2 tsp. vanilla extract
• pinch salt

Makes 8 Servings (1/2 cup per serving)

1. Whisk together all ingredients in a large bowl until sugar is dissolved.
2. Pout yogurt mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer yogurt to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 ps.

 

Note: This recipe appears in the WW New Complete Cookbook. If you enjoy frozen yogurt, you will love making this at home. It's very simple to make and delicious to enjoy. If you have this frozen yogurt in your freezer, you can do so many possibilities with different toppings. You can add hot fudge sauce, chocolate sauce, caramel sauce, fresh fruit, nuts, cookies, you name it. This recipe has only 5 ingredients. 5-ingredient chef Claire Robinson will love this dessert, I promise.

Chocolate-Cranberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/3 cup mini chocolate chips
• 1/4 cup finely chopped cranberries
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400 F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add chips, cranberries, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. The original recipe was called whole wheat-buttermilk scones with  a variation of chocolate-cherry scones. I decided to make chocolate-cranberry scones to get into the holiday spirit. These scones are so delicious! They are full of chocolately flavor and soft. The cranberries give the scones a nice tart and a little succulent taste. Leave these for Santa and I promise he'll leave you an extra present.

Chocolate Chip Cookies

Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, melted & cooled
• 3/4 cup packed granulated brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup chocolate chips (6 oz.)

Makes 24 Cookies (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray2 baking sheets with nonstick spray.
2. Put oats in blender or food processor and process until finely ground. Whisk together oats, flour, baking soda, and salt in a small bowl. With electric mixer on medium speed, beat butter, brown sugar, egg, and vanilla in a large bowl until well blended. Reduce mixer speed to low. Gradually add flour mixture, beating until just blended. Stir in chocolate chips. Drop dough by level tablespoons, 2 inches apart, on prepared baking sheets, making a total of 24 cookies. With bottom of glass dipped into flour, press each mound to form 2-inch cookies.
3. Bake until cookies are browned along edges, 9-11 minutes, rotating baking sheets after 5 minutes Let cool on baking sheets on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your cookies and eat them too ( in moderation, of course!). These are different take on the old-fashioned chocolate chip cookie with the addition of the oats. It's kind of like an oatmeal cookie meets the chocolate chip cookie. You can even replace the chocolate chips with 1 cup of chocolate covered raisins and it would be like an oatmeal chocolate raisin chip cookie but the point value might be affected. Don't forget to wash these cookies down with a glass of cold milk.



Tartar Sauce

Ingredients:

• 3/4 cup reduced-fat mayonnaise
• 1 small shallot, finely chopped
• 1 tbsp. finely chopped fresh flat-leaf parsley
• 1 tbsp. finely chopped cornichons or gherkins
• 1/4 tsp. cornichon or gherkin liquid
• 1/4 tsp. lemon zest
• pinch black pepper

Makes 12 Servings (1 tablespoon per serving)

 

Stir together all ingredients in a small bowl until mixed well. Serve at once or refrigerate in covered container up to 4 days.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW New Complete Cookbook. Tartar sauce is the perfect accompaniment for white fish and chips. It's very quick and easy to make and very tasty too.

Oven Fries

Ingredients:

• 1 1 /4 lbs. baking potatoes, peeled & cut into 1/2-inch slices
• 3/4 tsp. salt
• 1/2 tsp. granulated sugar
• 4 tsp. canola oil
• 1 tsp. paprika

Makes 4 Servings (1/4 of oven fries per serving)

1. Preheat the oven to 450 F. Spray nonstick baking sheet with cooking spray
2. Combine potatoes, 1/4 teaspoon of salt, and the sugar with enough cold water to cover in a large bowl. Soak 15 minutes; drain and pat dry with paper towels or clean kitchen towel.
3. Toss together potatoes, oil, and paprika in a large bowl until evenly coated. Spread in single layer on prepared baking sheet. Bake, turning potatoes over as they brown, until cooked through and crisp, about 45 minutes. Sprinkle with remaining 1/2 teaspoon salt.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your fries and eat them too. If you soak your potatoes in sugar and salt, it helps remove some of their liquid which makes them crispier when they're baked. 45 minutes may be a little too long for these treats to be baking. You want to be able to enjoy your 'fries.' These are actually tasty with fish, steak, and any kind of burger you choose to make.

Strawberry Fool

Ingredients:

• 1 cup frozen strawberries (5 oz.)
• 4 tsp. granular sugar substitute
• 1 1/2 cups nonfat plain Greek yogurt
• 1/2 tsp. vanilla extract
• 1/2 cup no-sugar-added lite whipped topping

Makes 4 Servings

1. In a food processor, pulse the strawberries on and off to break them up, then process until smooth. Add 2 teaspoons of the sugar substitute and pulse to combine. Let sit in the food processor for 20-25 minutes to thaw completely.
2. Meanwhile, in a medium bowl, whisk the Greek yogurt to lighten, the whisk in the vanilla and remaining 2 teaspoons sugar substitute. Whisk in the whipped topping.
3. Process the strawberry puree again to loosen, then pour over the yogurt mixture. Gently fold in with a rubber spatula, leaving streaks of strawberry.
4. Divide the fool evenly among 4 dessert dishes and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Although this recipe appears in the dessert chapter, you can enjoy this dish at breakfast, dessert or even as a light lunch or snack. It's a really nice fruity treat and it's tastier than store-bought yogurt. You can use blueberries, blackberries, raspberries, cranberries or even cherries in this recipe or even a combination of berries and this fool will still be tasty.

Whole Wheat Orange-Vanilla Buttermilk Waffles

Ingredients:

• 2/3 cup whole wheat flour
• 1/4 cup all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup low-fat buttermilk
• 1 egg, beaten
• 2 tsp. canola oil
• grated zest of 1 orange
• 1 tsp. vanilla extract
• 1/4 cup pure maple syrup

Makes 4 Servings (1 waffle & 1 tablespoon maple syrup)

1. Spray waffle make with nonstick spray. Preheat according to manufacturer's directions.
2. Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, egg, oil, orange zest and vanilla in a small bowl. Add buttermilk mixture to flour mixture, stirring until batter is just smooth.
3. When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes. Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. The original recipe was called whole-wheat buttermilk waffles and the orange and the vanilla were different variations. I decided to combine the orange and vanilla to make whole-wheat orange-vanilla buttermilk waffles. Vanilla pair well with any fruit and the dish always tastes good. These waffles are so crisp and delicious you'll have these again and again. If you have any leftover waffles, wrap them in plastic and freeze them And when you want to eat waffles, take them out, defrost them, put your favorite toppings on them, heat them in the microwave and enjoy them. As for enjoying these waffles fresh out of the waffle iron, I highly recommend adding your favorite fresh fruit on top of these waffles to fill you up. One bite of these and you'll never go the local waffles house or pancake parlor again.

Ragu Bolognese

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. lean ground beef
• 1/2 cup dry red wine
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 (28 oz.) can petite diced tomatoes
• 1/2 cup low-fat milk
• 1/2 lb. whole wheat spaghetti
• 1/4 cup grated Parmesan cheese

Makes 6 Servings (1 cup per serving)

1. Heat oil in a large deep skillet over medium-high heat. Add beef and cook, breaking it apart with wooden spoon, until browned, about 5 minutes. Add wine and cook, stirring, until evaporated. Stir in onion, carrot, celery, oregano, salt, and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in tomatoes with their juice; bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 12 minutes. Stir in milk and cook, stirring, until creamy and thickened, about 5 minutes longer.
2. Meanwhile, cook spaghetti, according to package directions, omitting salt if desired; drain well.
3. Add pasta and Parmesan to skillet and cook, tossing, until heated through, about 2 minutes longer.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call a taste of Italy. Don't be intimidated by all the ingredients. Once you get your mise en place together, it's all smooth sailing from then on. The original recipe calls for dry white wine but I prefer red wine with my ground beef. You can use ground turkey, chicken, pork or veal in the Bolognese and this dish will still be deliciously comforting. You can use the white wine with the white meat and the red wine with the ground beef. I also recommend 3 garlic cloves minced in with the vegetables for a more aromatic flavor and garlic always makes everything taste better. If you make this dinner, I promise you it will bring your family and friends to the table and people will love it. As for the olive oil, you can use a variety of Mediterranean in fused olive oil in this dish. For a selection, visit www.TheImperialOlive.com.

Tequilla-Citrus Chicken

Ingredients:

• 2 garlic cloves, minced
• 1/2 cup orange juice
• 3 tbsp. tequila
• 2 tbsp. lime juice
• 1 tbsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 4 (1/4 lb.) boneless, skinless chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 thigh per serving)

1. Combine the garlic, orange juice, tequila, lime juice, oil, and cumin in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 8 hours or up to overnight.
2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hit fire.
3. Lift the chicken from the marinade, shake off the excess marinade, then sprinkle the chicken with salt and pepper. Discard the marinade. Place the chicken on the grill rack and grill until well marked and cooked through, 6-7 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a great chicken dinner that's quick, easy and flavorful. This dish really does remind you of being on a beach in Mexico after you take one bite into it. Who doesn't love the combination of orange, lime, olive oil and garlic mixed in with tequila? As for the olive oil, I highly recommend Lime-Infused Olive oil for a more tropical flavor. For more information, visit www.TheImperialOlive.com.

Cuban-Style Black Beans and Rice

Ingredients:

• 1/2 cup quick-cooking brown rice
• 2 (15 oz.) cans black beans, drained but not rinsed
• 1 tbsp. extra-virgin olive oil
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup drained petite diced tomatoes
• 1 1 /2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tbsp. lime juice
• 1/2 tsp. hot pepper sauce

Makes 4 Servings (1 cup bean mixture & 1/2 cup rice per serving)

 

1. Cook the rice according to the package directions, omitting the fat is desired; keep warm.
2. With a fork, coarsely mash 1 cup of the beans; set aside.
3. Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, onion, and garlic; cook, stirring, until the vegetables are softened, about 4 minutes. Add the whole and mashed beans, the tomatoes with their juice, the cumin, and oregano; cook, stirring occasionally, until the mixture thickens slightly and the vegetables are very tender, about 10 minutes.
4. Add the lime juice and pepper sauce, stirring to mix well. Serve over the rice.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This dish makes a great meal or side dish alongside a Latin flavored protein. You have three servings of vegetables in this dish so you'll get your share of nutrients. Don't worry if this dish looks like a hot mess, it tastes great and it's full of flavor.

Ham and Cheese Frico Breakwiches

Ingredients:

• 1 cup shredded reduced-fat sharp cheddar cheese (4 oz.)
• 4 tsp. coarse-grain Dijon mustard
• 2 oz. sliced smoked ham, cut into 8 pieces
• 4 roasted red pepper halves (from a jar)
• 1/4 cup thinly sliced red onion

Makes 4 Servings (1 sandwiches per serving)

1. Heat the oven to 375 F. Line a baking sheet with parchment paper.
2. Using 2 tablespoons for each, sprinkle the cheese into 8 mounds on the baking sheet. Spread each mound into a 3-inch round. Bake for 3 minutes, or until the cheese has melted and spread lightly. Remove from the oven and let stand on he baking sheet until the cheese sets, about 2 minutes.
3. Using a thin-bladed metal spatula, lift the rounds off the baking sheet. Brush the smooth side of each round with mustard. Top each of 4 rounds with 1 piece of ham, a red pepper, another piece of ham, and one-fourth of the onion. Top with the remaining cheese rounds, mustard side down, and serve warm.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a breakfast sandwich but you can eat this 'sandwich' for breakfast, lunch, or dinner. This sandwiches are made from frico, or cheese crisps in place of bread. You can use a variety of shredded cheeses such as Monterey Jack, Provolone, Mozzarella, Swiss, Gruyere, etc, a variety of meats such as sliced turkey, roast beef, Canadian bacon, and a variety of vegetables such as tomatoes, bell peppers, spinach, arugula, etc. and use pesto, chimichurri, romesco in place of the mustard for a variety of breakwiches and you'll have endless possibilities.  

Dark Chocolate Bark with Walnuts

Ingredients:

• 3/4 cup coarsely chopped walnuts
• 6 oz. bittersweet dark chocolate, finely chopped

Makes 20 pieces (2 per serving)

 

1. Heat the oven to 350 F. Place the walnuts on a baking sheet and toast for 8 minutes, or until fragrant. Cool, the coarsely chop.
2. Place 4 ounces of the chopped chocolate in a medium glass bowl. Microwave on high for 30 seconds. Stir, then microwave for 30 seconds longer, or until just melted. (If the chocolate hasn't melted, microwave an additional 20 seconds.) Add the remaining chocolate to the bowl, stirring until melted. Stir in the walnuts.
3. Line a baking sheet with parchment paper or waxed paper. Spread the warm chocolate mixture on the sheet into a 6 X 9-inch rectangle. Refrigerate for 10 minutes, or until firm but not brittle. Cut or break into about 20 pieces and serve, or refrigerate for later (the bark will keep for 2 weeks in an airtight container).

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These treat will be your new guilty pleasures after you make them. You can have your chocolate and eat it too. What makes these treats even sweeter is that there is no granulated sugar. You can use any kind of nut such as almonds or macadamia nuts in this recipe and your treats will be delicious. If you want to add and extra kick of flavor to these treats, I highly recommend adding a touch of orange zest in with the chocolate and your treats will get an extra kick of zing.

Flank Steak Stir-Fry with Ginger & Scallions

Ingredients:

• 3/4 cup quick-cooking brown rice
• 3/4-lb. flank steak, trimmed and thinly sliced
• 1 tsp. cornstarch
• 4 tsp. reduced-sodium soy sauce
• 3 tbsp. hoisin sauce
• 1 tbsp. peanut oil
• 1 tbsp. finely grated peeled fresh ginger
• 1/2 large red bell pepper, cut into thin strips
• 1/2 large green bell pepper, cut into thin strips
• 5 scallions, cut into 1-inch pieces
• 1 tsp. toasted sesame seeds

Makes 4 Servings (3/4 cup beef mixture & 1/4 cup rice  mixture per serving)

1. Cook rice according to package directions, omitting salt and fat.
2. Combine steak, cornstarch, and 2 teaspoons soy sauce in a medium bowl and toss to coat. Combine remaining 2 teaspoons soy sauce with hoisin in small bowl.
3. Heat oil in wok or large skillet over medium-high heat until very hot. Add beef and cook, stirring occasionally, just until lightly browned, about 45 seconds. Add ginger and cook 30 seconds. Stir in bell peppers and cook, stirring often, until crisp-tender, about 2 minutes. Add hoisin mixture, stirring, 30 seconds. Remove from heat; stir in scallions and sprinkle with sesame seeds. Divide beef mixture and rice among 4 plates.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call gourmet Chinese food. I've said it once and I'll say it over  and over again: if you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE!! You can make this elegant meal in 20 minutes or less and it will taste just as good as takeout. You can use any cut of beef (porterhouse, sirloin, skirt, etc.) and this meal will be delicious. I highly recommend seasoning the beef with freshly ground pepper as and minced garlic to enhance the flavor. You don't need salt because the soy sauce is already salty. Any kind of vegetable such as broccoli, snap peas, or shitake mushrooms will work just as well too.

Crunchy Oven-Fried Chicken with Herb Gravy

Ingredients:

• 1/2 cup + 2 tbsp. all-purpose flour
• 1 1/3 cups cornflake crumbs
• 2 large egg whites, lightly beaten
• 2 (1/2 lb.) bone-in chicken breast halves
• 2 ( 1/4 lb.) chicken drumsticks
• 2 ( 5oz.) bone-in chicken thighs
• 1/2 tsp. salt
• 1/4 cup fat-free buttermilk
• 1/2 tsp. hot pepper sauce
• 1 tbsp. unsalted butter
• 1 cup reduced-sodium chicken broth
• 1/2 tsp. dried thyme or rosemary
• 1/8 tsp. fresh ground black pepper

Makes 4 Servings (1/4 chicken with 1/4 cup gravy)

1. Preheat the oven to 375 F. Line a large shallow baking pan with foil. Place a wire rack in the pan; spray the rack with nonstick spray.
2. Place 1/2 cup of the flour and the cornflake crumbs on separate sheets of wax paper, Put the egg whites in a shallow bowl.
3. Put the chicken in a large bowl; sprinkle with salt. Whisk together the buttermilk and hot sauce in a glass measure; pour over the chicken and turn to coat.
4. Coat the chicken, one piece at a time, with the flour, then dip into the beaten egg whites, allowing the excess to drip off. Coat the chicken with cornflake crumbs, pressing lightly so they adhere. Place the chicken on the prepared rack; lightly spray with nonstick spray. Bake until the chicken is golden brown and cooked through, about 45 minutes (do not turn).
5. Meanwhile, to make the gravy, melt the butter in a small saucepan over medium heat. Whisk in the remaining 2 tablespoons flour; cook, whisking constantly, 1 minute. Gradually whisk in the chicken broth until smooth. Cook, whisking constantly, until the gravy bubbles and thickens, about 2 minutes. Stir in the thyme and black pepper. Divide the chicken among 4 plates and serve with the gravy.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Forget going out for fried chicken, you can make this at home and it will be just as good as the fast food chains or any other country kitchen. You can have your 'fried chicken' and eat it too. I recently made this dish and it was delicious. I highly recommend using boneless, skinless, chicken breast in this recipe for a meatier and healthier take. The herbed gravy is so good you'll want to pour it over your mashed potatoes and vegetables. If you have time, marinate the chicken in the buttermilk overnight in the fridge so it becomes more flavorful, tender and juicy when you cook it and eat it.

Turkey-Green Chile Tacos

Ingredients:

• 2/3 cup light sour cream
• 2 tbsp. canned diced mild green chilies, drained
• 2 tbsp. chopped fresh cilantro
• 1 tsp. taco or Mexican seasoning
• 1/4 tsp. salt
• 12 taco shells, warmed
• 4 cups cubed cooked turkey breast
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 1 cup thinly sliced romaine lettuce leaves
• 2 tomatoes, chopped

Makes 6 Servings (2 tacos per serving)

1. Combine the sour cream, chilies, cilantro, taco seasoning, and salt in a small bowl, set aside.
2. Fill each taco shell with 1/3 cup of the turkey, 1 tablespoon of the cheddar, generous 1 tablespoon of the lettuce, and about 3 tablespoons of the tomato; top with about 1 tablespoon of the sour cream mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about Mexican fast food, DON'T DRIVE TO THE MEXICAN FAST FOOS JOINT! You can make these guilty pleasures at home. If you don't have turkey breast in your refrigerator, you can use chicken as well. If you have ground chicken or turkey, use about a pound of ground chicken or turkey cooked with a cup of chopped onions and 2 minced garlic cloves for about 8 minutes or until golden brown (in a saute pan with olive oil over medium heat). I highly recommend using a fresh jalapeno pepper diced because fresh chilies taste better. If you don't have taco seasoning, a teaspoon of ground cumin will work and taste just as good. You can also use soft whole wheat tortillas and warm them in the microwave to your desire and enjoy the taco that way. You can enjoy these tacos for lunch or dinner and you'll be satisfied. One bit of these tacos and they will become a favorite and you'll be departing that fast food joint before you know it.

Grilled Pork Chops with Smoky Black Bean Relish

Ingredients:

• 6 boneless pork chops, cut 1/2-inch thick
• Kosher salt
• freshly ground black pepper
• 3 tbsp. fresh lime juice
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. extra-virgin olive oil
• 1 cup frozen whole-kernel corn, thawed
• 6 garlic cloves, minced
• 2 cups cherry tomatoes, quartered
• 1 (15 oz.) can black beans, rinsed and drained
• 1/2 cup sliced scallions
• 1/4 cup fresh cilantro, chopped
• 1-2 tsp. canned chipotle in adobo sauce, finely chopped

Makes 6 Servings

1. Trim fat from chops. Season chops with salt and pepper. In a small bowl, combine 2 tablespoons of the lime juice and cilantro; brush over chops.
2. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 7-9 minutes or until chops are done (160 F) and juices run clear. For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over medium heat. Cover and grill as above.
3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn; cook and stir for about 3 minutes or until lightly browned. Clear a spot in the center of the pan, reduce the heat, and add garlic; cook for 30 seconds.
4. In a large bowl, combine the corn mixture, tomatoes, black beans, scallions, 1/4 cup cilantro, chipotle peppers, and the remaining 1 tablespoon lime juice. Season to taste with kosher salt and pepper.
5. Serve chops with corn mixture.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a new healthy way to enjoy Mexican food. You get your share of colorful vegetables and your protein too. You can use chicken, turkey, or even fish in this recipe and your dish will still be delish. It may look messy but it's really delicious. You don't always have to enjoy Mexican food in a tortilla.

 

Tomato and Feta Frittata

Ingredients:

• cooking spray
• 1 small shallot, chopped
• 2 large eggs
• 4 large egg whites
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups grape tomatoes, cut in half if large
• 1/2 cup crumbled feta cheese
• 2 Tbsp dried bread crumbs, panko variety

Makes 4 Servings (1 wedge per Serving)

1. Preheat broiler.
2. Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.
3. In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.
4. Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
5. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a quick and easy dish that can be made and enjoyed for breakfast, lunch, dinner or even Sunday brunch. If you don't have a shallot, half of a diced onion will work just as well. The combination of tomatoes and feta cheese is creamy they go well in any dish, including eggs. This frittata is even tasty without the bread crumbs. If you don't have feta cheese, any crumbled cheese will do just fine. If you have any frittata leftover, store it in an air tight container and have it for breakfast the next day and it will taste just as good. If you want an authentic Mediterranean flare to this frittata, I highly recommend adding some herbs such as parsley, oregano, or dill.



Mini Pumpkin Swirl Cheesecakes

Ingredients:

• 1 cup canned pumpkin puree
• 1 tbsp. whole-wheat flour
• 3/4 tsp. ground cinnamon
• 1/4 tsp. allspice
• 1/8 tsp. nutmeg
• 2 (8 oz.) packages low-fat cream cheese at room temperature
• 1/2 cup granulated sugar
• 1 1/2 tsp. vanilla
• 1/8 tsp. salt
• 2 eggs, beaten

Makes 12 Servings

1. Preheat the oven to 300 F. Line muffin cups with paper or foil liners.
2. Combine the pumpkin with flour and 1/2 of the spices. Set aside.
3. Using a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Scrape down sides as needed. Add sugar, vanilla, the remaining spices, and salt. Mix for 1 minute. Pour in eggs in 2 batches, mixing after each addition. Do not overmix when adding the eggs or the cheesecakes will crack during baking.
4. Remove 1/3 of the cream cheese mixture. Fold remaining cream cheese mixture into the pumpkin mixture. Divide the pumpkin mixture among the muffin cups. Then divide the reserved cream cheese mixture among the cups. Using a skewer or paring knife, drag tip through the mixture to form a swirling pattern or marbled look.
5. Bake in preheated oven for 15 minutes. The mixture should not be completely set; the centers will move slightly when jiggled. The cheesecakes will continue to cook once removed from the oven.
6. Set on wire rack and cool completely. Cover and refrigerate.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're a cheesecake lover, these min cheesecakes are definitely for you. These cheesecakes have a nice texture to them and are full of flavor for the fall and winter holidays. The key to making these cheesecakes flavorful are the spices-cinnamon, nutmeg, and allspice. Those three spices will kick any fall dessert up a notch. Plus, these treats are perfect portion size so there's an equal serving size for everyone. Be careful, these treats are addictive.

Chicken with Forty Cloves of Garlic

Ingredients:

• 3 medium garlic bulbs (about 40 cloves), separated & unpeeled
• 1 (3 1/2-4 lb.) chicken, cut into 8 pieces and skinned
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth

Makes 8 Servings (1 piece chicken, about 3 cloves roasted garlic, & 2 tablespoons sauce per serving)

1. Preheat the oven to 425 F.
2. Place the garlic in a single layer in a small baking dish; spray with extra-virgin olive oil nonstick spray. Cover tightly with aluminum foil and roast 15 minutes. Stir, then cover and roast until the garlic just begins to brown, about 15 minutes. Uncover, then stir and spray with nonstick spray and roast until browned and tender, about 10 minutes longer.
3. Meanwhile, sprinkle the chicken with the salt and pepper. Heat the oil in a large cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes on each side. Transfer the chicken to a large plate. Add the wine and broth to the skillet; bring to a boil, scraping any browned bits from the bottom of the skillet. Add the garlic to the skillet, then add the chicken, nestling the pieces among the garlic cloves.
4. Place the skillet in the oven and roast the chicken until an instant-read thermometer inserted in a thigh registers 165 F, 10-15 minutes. Lift the chicken from the broth mixture in the skillet and transfer to a serving dish; cover with aluminum foil and keep warm. Transfer 12 of the garlic cloves to a fine-mesh sieve. Arrange the remaining garlic around the chicken. With a rubber spatula, press the reserved garlic through the sieve into a bowl; discard the skins. Whisk the pressed garlic paste into the broth mixture in the skillet; bring to a simmer. Serve the chicken with the remaining roasted garlic and the sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. The combination of roasted garlic, olive oil, white wine and chicken broth is SO heavenly delicious. The roasted garlic sauce may look messy but it's really good. If you're not a fan of garlic, this dish is not for you because this dish is very strong in smell and taste. If you have any leftover roasted garlic cloves, put them on toasted French bread for roasted garlic bread at dinner. This dish makes a great meal whenever you're having company over and will become a company favorite. You can also use turkey, quail, duck or even fish in place of the chicken and your dish will still be delicious.

 

Tomatoes with Crispy Bread Topping

Ingredients:

• 8 Roma tomatoes, cored & cut in half lengthwise
• Kosher salt
• freshly ground black pepper
• 1/2 cup whole wheat bread crumbs
• 1/4 cup scallions, thinly sliced
• 2 tbsp. fresh thyme, chopped
• 1 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. fresh tarragon, chopped
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tbsp. Parmesan cheese, grated

Makes 4 Servings

1. Preheat the oven to 400 F. Sprinkle the cut sides of the tomatoes with kosher salt and pepper. Arrange tomatoes, cut side up, in a shallow baking pan. Set aside.
2. In a small bowl, combine the bread crumbs, scallions, thyme, parsley, tarragon, olive oil, garlic, and Parmesan cheese. Sprinkle over tomato halves. Bake, uncovered, for 15-20 minutes or until the tomatoes are heated through and the bread crumbs are browned and crisp.

WW POINTS VALUE:  2 pts

Note: This recipe appears in the New Sonoma Cookbook. This side dish goes great with any Mediterranean protein and will quickly fill you up. They may look a little messy but they are delicious. These have a French flavor to them due to the flavorful herbs of thyme, parsley and tarragon. You can even put Italian herbs such as basil, oregano, marjoram, or parsley if you're cooking Italian food and the tomatoes will still be delicious. Oven roasted tomatoes are so flavorful and delicious they melt in your mouth. You can use flavor infused olive oil in these tomatoes to enhance the flavor. For a complete list of choices of olive oil, visit www.TheImperialOlive.com.

 

Brussels Sprouts with Garlic

Ingredients:

• 1 lb. Brussels Sprouts, halved
• 3 garlic cloves, thinly sliced
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• freshly ground black pepper
• 1/2 cup water

Makes 6 Servings

1. Heat the oven to 425 F.
2. Place Brussels sprouts, garlic, oil, salt, and a pinch of pepper in a 9-by-13-inch baking dish; toss to coat. Spread out in a single layer. Pour the water into the dish and roast until Brussels sprouts are lightly browned and pierced easily with a paring knife, about 25 minutes. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This was my first time cooking Brussels sprouts at home and I must say they wre quite a success. This side dish is bright in color and good for you. You can use this side dish with any flavored protein and your meal will be filling. Oven roasted vegetables are so delicious when they are seasoned properly and they melt in your mouth. I highly recommend using flavor infused olive oil when cooking these. FOr a complete list, visit www.TheImperialOlive.com.

 

Guacamole Salad

Ingredients:

• 2 1/2 tbsp. fresh lime juice
• 1 tbsp. minced red onion
• salt
• 1/4 cup chopped fresh cilantro
• 3 tbsp. extra-virgin olive oil
• 2 scallions, chopped
• 1 garlic clove, minced
• 2 (4 oz.) bunches watercress, thick stems removed
• freshly ground black pepper
• 3 large ripe tomatoes, diced, with juices reserved
• 2 medium avocados, pitted, peeled & diced

Makes 8 (1-cup) Servings

1. Whisk together lime juice, onion, and 1/8 teaspoon salt in a small bowl; let sit at room temperature for 10 minutes. Add cilantro, oil, scallions, and garlic; whisk to combine.
2. Place watercress in a large serving bowl. Add dressing and toss gently; season to taste with salt and pepper. Add tomatoes and their juices and avocados; gently toss again and serve.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a great salad to have when you're starting your healthy lifestyle, you fell off the bandwagon & you want to get back on or you ate so much holiday sweets and you want to cleanse your system. This is really a spring or summer salad but if you're lucky enough to find ripe avocados and tomatoes, this is  the salad for you. The dressing is made from olive oil, lime juice, onions and garlic. Real cooks NEVER use bottled dressing. Real cooks make their own dressing for their salad. This salad can be enjoyed by vegetarians and carnivores alike and guacamole lovers too. I highly recommend using Garlic or Lime infused olive oil for an authentic Mexican taste. Fore more information, visit www.TheImperialOlive.com.

Cherry Tomato & Feta Crisps

Ingredients:

Topping:

• 12 cherry tomatoes
• 1 tsp. extra-virgin olive oil
• salt
• freshly ground black pepper
• 1/3 cup crumbled reduced-fat feta cheese
• 3 large black olives, pitted and slivered
• fresh rosemary sprigs

Crisps:

• 1 large garlic clove, smashed and peeled
• 1 tbsp. extra-virgin olive oil
• 1 (8-inch) whole-wheat pita round
• salt
• freshly ground black pepper

Makes 16 Crisps (4 per serving)

1. Heat the oven to 400 F.
2. For the topping: In a medium bowl, toss the tomatoes with the oil and salt and pepper to taste. Place the tomatoes on a baking sheet and bake, shaking the pan occasionally, for 10-15 minutes, or until softened.
3. While the tomatoes are baking, prepare the crisps: In a cup, stir the smashed garlic and oil. Cut the pita into 8 even, double-layer triangles. Separate each triangle into 2 wedges. Place the pita wedges split-side up in a single layer on another baking sheet. Brush with garlic oil and sprinkle lightly with salt and pepper. Bake the pita wedges for 7 minutes, or until crisp and golden.
4. To assemble: Top the crisps with the tomatoes, feta, and olives. Garnish with rosemary sprigs. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I call gourmet chips and cheese.These little snacks are perfect for all kinds of parties, especially around the holidays. You can even serve these when you're watching your favorite sports teams. 4 of these 'chips' are 1 serving and 1 point per serving. These 'chips' look and taste better but they are also better for you. You can use any crumbled cheese such as goat, blue or gorgonzola cheese with the tomatoes and any dried herb such as basil, oregano, dill, marjoram, etc. as well and your crisps will be delicious. As for the olive oil, I highly recommend using flavor infused olive oil to go with what kind of flavors you're going to use. For more information, visit www.TheImperialOlive.com.

 

 

Carrot Soup

Ingredients:

 

• 1 tsp. extra-virgin olive oil
• 1/4 cup onion, sliced
• 1/2 tsp. garlic, chopped
• 1/2 tsp. ginger, chopped
• 1/4 lb. carrots, peeled & sliced thin
• 1/2 cup low-sodium chicken broth
• 1 tbsp. canola oil
• 1 tsp. red curry paste
• 1 tbsp. lemon grass, chopped
• 1 cup light coconut milk
• 1 tbsp. fish sauce
• 1 tbsp. fresh lime juice
• 1 tbsp. cilantro, chopped
• salt
• freshly ground black pepper

Makes 4 (1 cup) Servings

1. Heat a small saucepan. Add olive oil and onion; cook over low heat until translucent. add garlic and ginger; cook until aromatic. Add carrots and broth. Bring to a simmer. Cook for 20 minutes or until the carrots are tender.
2. Drain off 1/4 cup of liquid. Set aside.
3. Puree the remaining carrots and liquid until smooth. Set aside.
4. Heat a 1-quart saucepan over medium heat. Add canola oil red curry paste, and lemon grass. Cook 1 minute or until aromatic. Add reserved carrot liquid, carrot puree, and coconut milk. Bring to a simmer. Cook for 10 minutes.
5. Stir in the fish sauce and lime juice. Adjust seasoning with salt and pepper. Garnish with cilantro.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This homemade soup that is nice and comforting. I don't eat canned soup anymore because homemade soup is much tastier and healthier for you. Don't be intimidated by this soup. Carrot soup is actually delicious when it's mixed with the right ingredients such as ginger, onions or garlic. You will really enjoy this soup when you get in from the cold. You'll enjoy this soup so much you'll forget it's good for you.

Cannellini Bean Salad

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 3/4 tsp. dried oregano
• 2 medium cucumbers, peeled, seeded & diced
• 1 (15 oz.) can cannellini beans, rinsed & drained
• 1 red bell pepper, finely diced
• salt
• freshly ground black pepper

Makes 4 (1-cup) Servings

 

Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This salad makes a great salad for lunch or dinner. You can also make this salad a side dish served alongside chicken, turkey, or fish and you'll be filled up. If you want  to cook the beans, I highly recommend heating olive oil in a skillet over medium heat. Add onion, vinegar, and garlic and saute until golden. Add the beans, peppers, and diced tomatoes and cook for 10-15 minutes. Season with herbs, salt and pepper and serve.

Triple Berry Cooler

Ingredients:

• 3/4 cup fresh or frozen raspberries
• 3/4 cup fresh or frozen blueberries
• 3/4 cup (6 oz.) low-fat or nonfat yogurt
• 1/4 cup skim or 1% milk
• fresh berries, for garnish

Makes 2 (1-cup) Servings

 

In a blender or food processor, puree the berries. Add the yogurt and milk. Process until smooth. Pour into 2 tall glasses and garnish with additional fresh berries, if desired.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This quick and easy drink is filled with vitamins, calcium, antioxidants and other good stuff to keep you filled and keep you going. You can use any kind of berry (blackberry, blueberry, raspberry, strawberry, etc.) in a combination or just using one berry and it will be comforting. I highly recommend adding a touch of vanilla extract for more flavor because vanilla goes so well with fruit. Claire Robinson will love this drink because it has 5 ingredients or less.

Oven "Fried" Fish Sticks

Ingredients:

• 1 lb. skinless mild-flavored white fish filets, such as sole or perch
• 2 tbsp. skim or 1 % milk
• 1 large egg
• 1/3 cup whole-wheat cracker crumbs (1 oz.)
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika

Makes 4 Servings

1. Heat the oven to 400 F. Lightly coat a baking dish with cooking spray.
2. Cut the fillets into lengthwise strips, about 1 inch wide.
3. In a medium bowl, whisk together the milk and egg. In a shallow bowl or pie plate, combine the cracker crumbs, Parmesan, garlic powder, and paprika. Add the fish strips to the egg mixture, turning to coat. Transfer the strips to the bowl with the crumb mixture, again turning to coat.
4. Arrange the fish on the baking sheet. Bake for 10 minutes, or until the fish just flakes when tested with a fork. Serve hot.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. You can have your "fish & chips" and eat them too. Fish sticks are usually high in fat and greasy too. These fish sticks are oven baked and filled with flavor with very simple ingredients. If you don't have whole wheat cracker crumbs, whole wheat bread crumbs will work just as fine and the fish sticks will be just as delicious. You can use sole, perch, cod, halibut and any other white fish in this recipe and the fish sticks will still melt in your mouth. I highly recommend having aioli or homemade tartar sauce on the side if you want to add a little more flavor to your fish sticks.



Roasted Zucchini Bites

Ingredients:

• 3 medium (8-inch) zucchini
• 2 tbsp. extra-virgin olive oil
• 3/4 tsp. dried basil
• 1/4 tsp. dried thyme
• salt
• freshly ground black pepper
• 24 cherry tomatoes

Makes 8 (3-piece) Servings

1. Position rack in middle of the oven and heat oven to 425 F
2. Slice the tips off the rounded ends of the zucchini. Cut each zucchini crosswise into 8 (1-inch-thick) rounds. Using a melon baller, scoop a pocket into each piece of zucchini (do not scoop all the way through).
3. Whisk together oil, basil, and thyme in a large bowl. Add zucchini pieces and toss to coat. Season lightly with salt and generously with pepper.
4. Transfer zucchini pieces, with the pockets facing up, to a baking sheet; reserve any oil mixture left in the bowl. Place the tomatoes in the same bowl and, using your hands, toss gently to coat with the remaining oil mixture.
5. Place 1 tomato in each zucchini pocket. Using a rubber spatula, scrape all of the remaining oil and seasonings over the zucchini bites.
6. Bake until the bottoms and tops are golden, about 25 minutes. Let cool about 10 minutes and serve warm.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. These treats are perfect for dinner for family or friends. These colorful starters can be made festive with any cherry tomato (red, orange & yellow) or grape tomato. Regardless of the size of your melon baller, use the right size to scoop out the perfect pocket for the tomatoes. The combination of olive oil, herbs and vegetables roasted in the oven tastes so heavenly they will melt in your mouth. If you're interested in what kind of olive oil to use in this recipe, visit www.TheImperialOlive.com.