Plum Phyllo Pouches

Ingredients:

• 6 medium plums, black-skinned
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 cup confectioners' sugar
• 1 tsp. vanilla extract
• 9 sheets phyllo dough
• 4 tbsp. unsalted butter                                                                                                       

Make 12 Servings (1 per serving)

1. Slice plums in half, remove pits and then slice each plum half into four slices each. Combine plums with cinnamon and sugar in a medium bowl; toss to coat and set aside for several minutes until plums weep (start to give off juice).
2. Place plum mixture in a medium saucepan and bring to a boil. Immediately reduce heat and simmer plums gently until mixture thickens, stirring occasionally, about 20 minutes; remove from heat and allow to cool.
3. Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 12-hole muffin tin with a small amount of melted butter; set aside.
4. Place sheets of phyllo dough in a single stack. Cut the stack of dough into four equal-sized rectangles. Immediately cover phyllo tightly with a piece of plastic wrap and then place a damp dish towel over plastic wrap. Keep phyllo covered until you are ready to use it (make sure to cover it back up between each use).
5. Use three rectangles of phyllo dough to make each tart as follows (take only 1 rectangle out at a time): Working with one rectangle of phyllo dough at a time, brush one side with melted butter. Place a second rectangle of phyllo dough on top of the first one in a cross-wise manner; brush top with melted butter. Place a third rectangle of phyllo dough on top of the second piece so you are forming a six-pointed star; brush with melted butter.
6. Place the phyllo star in a hole of prepared muffin tin allowing the edges to fall out over the top of the hole; fill with four pieces of plum and a little sauce. Pinch the sides of the phyllo dough together to loosely close pouch. Repeat until all 12 pouches are made.
7. Bake until top turns golden and fruit begins to bubble, about 25 to 30 minutes. Serve warm or at room temperature

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears on www.weightwatchers.com. These individual desserts highlight one of summer's most delicious fruits. When the weather is cool enough, turn on the stove and oven to make these elegant desserts. I added nutmeg and a touch of vanilla to this dessert because a little touch of cinnamon, nutmeg and vanilla go a long way and add great taste. Use a soup spoon to lift each pouch from the muffin tin to a plate so you don’t rip the phyllo. You can use plums, peaches, nectarines, apricots and even cherries in this dessert and it will still be delicious. Serve this dish for dessert when you have company for dinner and maybe add a touch of vanilla gelato or yogurt or even crème frache to make it more elegant.

 

Chili-Rubbed Flank Steak with Sweet Onion Relish

Ingredients:

• 1 1 /2 lbs. flank steak
• 7 tsp. fresh lime juice
• 2 1/2 tsp. chili powder
• salt
• freshly ground black pepper
• 1 medium sweet onion, minced
• 1/3 cup chopped fresh cilantro

Makes 4 Servings

1. Heat the broiler
2. Rub both sides of the steak with 2 teaspoons of the lime juice. Sprinkle both sides with 2 teaspoons of the chili powder and rub it in. Season lightly with salt and pepper. Let sit while you make the onion relish.
3. In a medium bowl, combine the onion, cilantro, remaining 5 teaspoons lime juice and remaining 1/2 teaspoon chili powder (add more chili powder to taste if you'd like).
4. Broil the steak 6 inches from the heat for about 6 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 minutes before thinly slicing at an angle before the grain.
5. Divide the steak and onion relish evenly among 4 plates and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This Phase 1 dinner is another great way to kick-start your healthy lifestyle. This steak is full of heat and flavor and the onion relish will cool your taste buds. If the weather is nice, I highly recommend grilling your steak because steak tastes just as good grilled as it does broiled. 

Summer Breakfast Strata

Ingredients:

• nonstick olive oil cooking spray
• 6 slices whole-grain bread
• 6 eggs
• 1 cup sautéed mushrooms
• 1 tsp. garlic, minced
• 1 cup sautéed zucchini
• 1/4 cup sliced scallions
• 1/2 cup cream cheese
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 2 slices Canadian bacon, cut into thin strips, or 1/2 cup chopped cooked ham
• 2 Roma tomatoes, thinly sliced
• 1/2 cup cheddar or mozzarella cheese

Makes 6 Servings

1. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Cover the bottom of the dish with bread slices, cutting to fit.
2. In a medium bowl, whisk together eggs, mushrooms, zucchini, garlic, scallions, cream cheese, salt and pepper until well mixed. Pour eggs evenly over bread. Sprinkle with bacon or ham. top with tomato slices and cheese. Cover and refrigerate 4-24 hours.
3. Preheat oven to 350 F. Bake, uncovered, about 25 minutes or until a knife inserted near center comes out clean. 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dish to make on the weekend and, if you're lucky, enjoy it throughout the week. Strata means layers and this dish has plenty of them. This particular strata is loaded with vegetables, eggs and cheese and it's very colorful. It may look messy but it's really delicious and will leave you filled.

Indian Spiced Grilled Chicken

Ingredients:

• 3/4 cup plain nonfat or low-fat yogurt
• 2 tbsp. fresh lemon juice
• 4 tsp. garam masala
• 2 tsp. paprika
• 1/4  tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 10 (6 oz.) boneless, skinless chicken breasts
• 1 tbsp. vegetable oil

Makes 10 (6 oz.) Servings

1.  Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper and cayenne in a small bowl. Divide mixture between 2 large resealable plastic bags. Place 5 chicken breasts in each bag, seal bags and turn to coat chicken with marinade. Lay bags flat in the refrigerator. Refrigerate at least 2 hours or over night.
2. Heat grill or grill pan to medium-high. Remove chicken from bags. Brush grill with oil and grill chicken until cooked through, about 7 minutes per side. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Here's another dish that is a great way to kick-start your healthy lifestyle. Indian food has its share of spices and can be flavorful. Garam masala is a classic Indian spice mixture that means hot spices. Garam Masala is a blend of spices that are common in Northern Indian and South Asian cuisines and contains ground black or white peppercorns, cinnamon, cloves, coriander, cardamom, cumin, dried chiles, fennel, mace and nutmeg. You can find this in the spice section of your supermarket or make your own variation. This version of grilled chicken is so juicy and succulent it will leave you filled up and satisfied. 

Grilled Vegetable Skewers

Ingredients:

• 4 medium zucchini (about 2 lbs.) cut into 40 (3/4-inch) pieces
• 20 button mushrooms
• 2 medium yellow summer squash (about 1 lb.) cut into 20 (3/4-inch) pieces
• 1/2 cup extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 4 garlic cloves, minced
• 1/4 tsp. salt
• 1/4. tsp. freshly ground black pepper
• lemon wedges

Makes 10 (2 skewer) Servings

1. Alternating the vegetables, thread 1 piece of zucchini, 1 mushroom, 1 pieces of summer squash, and another piece of zucchini onto each of 20 (6-inch) skewers. Place skewers in a single layer on a baking dish.
2. Whisk together oil, lemon juice, garlic, salt and pepper in a small bowl. Pour marinade over vegetable skewers. Marinate 30 minutes at room temperature or overnight , covered, in the refrigerator, turning several times.
3. Heat a grill or grill pan to medium-high. Grill vegetable skewers, turning several times, or until vegetables are cooked and lightly charred, about 8 minutes. Serve warm or at room temperature with lemon wedges.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who does not love shish kebabs? Anytime the weather is warm, I love to grill, Baby, grill. Grilling vegetables is so much fun and the end result is delicious. The combination of lemon juice, olive oil and garlic is so heavenly delicious and it smells nice when you're cooking something. I highly recommend Lemon or Garlic Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com. 

Grilled Salmon Salad Sandwiches

Ingredients:

• 1 lb. skinless salmon fillet, about 1 inch thick
• 1 1/2 cup watercress leaves, chopped
• 1 medium cucumber, peeled and chopped
• 2 tbsp. reduced-fat sour cream
• 1 tbsp. fresh lemon juice
• 1 tbsp. chopped fresh dill
• 8 slices thin-sliced whole-wheat bread (optional)

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill salmon until opaque in the center, 4-5 minutes per side. Transfer to a plate to cool. 
2. In a large bowl, combine watercress, cucumber, sour cream, lemon juice and dill. Using a fork, flake cooled salmon into the bowl; toss well.
3. Divide salad among 4 bread slices, if using, and cover with remaining bread. Cut in half and serve.

WW POINTS VALUE: 6 pts. without bread, 7 pts. with bread

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This salad is so delicious without the bread you won't miss it. I really loved this salad because it had such nice flavors to it. I really love grilled salmon because it can be flavorful and moist when it's done right. I highly recommend seasoning your salmon with salt, pepper, and garlic for a more flavorful fish. The salmon cooks quickly so keep and eye on it. You can also use arugula or spinach in place of the watercress and your salad will still be delicious.



Peach-Blueberry Sorbet

Ingredients:

• 2 cups sliced peaches
• 1 cup blueberries
• 2 tbsp. water
• 1 tbsp. honey or agave nectar
• 1 tbsp. lemon or lime juice

Makes 4 Servings (1/2 cup per serving)

1. Place peaches, blueberries, in a wax-paper-lined 15 X 10 X 1-inch baking pan. Cover with waxed paper and freeze about 45 minutes or until partially frozen.
2. In a food processor, combine fruit, honey or agave nectar, and lemon or lime juice. Cover and process until smooth. If desired, garnish with fresh blueberries.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. You can have your sorbet and eat it too. This is a variation of frozen fruit sorbet in the cookbook. The original recipe is Peach-Raspberry Sorbet but I used blueberries in place of the raspberries and I used lime juice in place of the lemon juice. This sorbet was delicious. I also highly recommend adding a touch of passion fruit pulp to the sorbet to make it a little more tart. 

Grilled Asparagus with Orange-Cumin Vinaigrette

Ingredients:

• 1 bunch asparagus spears, trimmed (about 1 lb.)
• 2 tsp. + 1/2 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 tsp. slivered or grated orange zest
• 1/3 cup fresh orange juice
• 3 tbsp. fresh lime juice
• 1 tbsp. minced red onion
• 1 large garlic clove, minced
• 2 tsp. Dijon mustard
• generous pinch ground cumin

Makes 4 Servings

1. Heat a grill or grill pan to medium. Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with 2 teaspoons of olive oil, season with salt and pepper and roll the spears to coat.
2. Grill the asparagus, turning to coat once, until lightly browned, 5-8 minutes, depending on the thickness (do no overcook). Transfer to a serving platter.
3. In a small bowl, whisk together the orange zest and juice, lime juice, onion, garlic, mustard, and cumin. Slowly whisky in the remaining 1/2 cup oil. Season with salt and pepper to taste.
4. Drizzle 1/4 cup of the dressing over the asparagus and serve warm.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Don't be intimidated by the looks of this side dish. This asparagus side dish is so delicious it perfects well with almost any citrusy flavored protein. Grilling asparagus give the vegetables a caramelized taste along with a tangy flavor with the combination of orange and cumin. You can make this side dish any time of the years and it will be delicious. If you're using an outdoor grill, make sure you use a grill topper or grill basket to ensure the asparagus does not fall through the grate. The recipe also makes extra dressing that can be used as a salad dressing or a marinade on a protein. As for the olive oil, you have plenty of  choice from the Imperial Olive. For more information, visit www.TheImperialOlive.com. 

Grilled Citrus-Basil Chicken with Agave Nectar

Ingredients:

• 2 tbsp. grated lime zest
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 tbsp. chopped fresh basil
• 1 tbsp. medium or dark agave nectar
• 2 large garlic cloves, minced
• 2 tsp. extra-virgin olive oil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (3 1/2 lb.) chicken, cut into 6 pieces, skinned, giblets discarded
• 1 lime, cut into 6 wedges

Makes 6 Servings (1 piece of chicken with about 1 tbsp. sauce)

1. To make the marinade, combine the lime zest and juice, orange juice, basil, agave nectar, garlic, oil, oregano, salt and pepper in a small bowl. Transfer half of the lime mixture to a covered container and refrigerate.
2. Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to overnight.
3. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning occasionally, until an instant-read thermometer inserted in a thigh registers 165 F, 20-30 minutes.
5. Pour the reserved lime mixture into a small saucepan and bring to a simmer. Transfer the chicken to a medium serving platter and spoon the lime sauce over. Serve with the lime wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Don't be intimidated by this dish. It may look and sound a little funky but it is SO deliciously fruity. This dish is perfect for warm weather grilling no matter where you are in the world. I used fresh herbs from my garden along with agave nectar and fresh juices. This dish was so succulently delicious. It melted in my mouth it was that good. You can serve grilled vegetables or on top of greens to make a salad and this dish will still be delicious. As for the olive oil, you have possibilities with fruit flavored or herb flavored olive oil. For more information, visit www.TheImperialOlive.com.

Vietnamese Pork Rolls

Ingredients:

 

Dressing:

• 1 tbsp. Asian fish sauce
• 1 tbsp. fresh lime juice
• 2 tsp. fresh ginger
• 1 garlic clove, minced
• pinch red pepper flakes

Pork:

• 1 tbsp. canola oil
• 1 lb. pork cutlets
• 1 (1/2-lb.) head napa cabbage, shredded (3 cups)
• 1 small red bell pepper
• 8 large Boston lettuce leaves
• salt
• freshly ground black pepper

Makes 4 Servings

1. For the dressing: Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.
2. For the pork: Heat oil in a large skillet over medium meat. Season pork with salt and pepper and sauté until lightly browned, 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.
3. Combine cabbage, bell pepper, and remaining dressing in a large bowl. Lay lettuce leaves on a clean, dry work surface. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go. Place rolls, seam side down, on a cutting board, cut in half, and serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says you can't enjoy healthy Asian food? These rolls are like protein sandwiches without the bread. They are so good you will not miss the bread or any other carb that accompanies it. Don't be intimidated by these rolls, they are not hard to make. You can also add other vegetables such as onions, radishes and/or cucumbers to make these rolls even more filling. If you don't want to eat them as rolls, the pork is just as delicious with sautéed onions, peppers and snow peas too.

 

Smoked Chicken Waldorf Salad

Ingredients:

• 2 tbsp. fat-free mayonnaise
• 1 tbsp. plain fat-free yogurt
• 2 tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1/2 lb. smoked chicken breast, in one piece
• 1 Granny Smith apple, cored and thinly sliced
• 1 cup red grapes, halved
• 1 celery stalk, thinly sliced
• 1/2 small red onion, chopped
• 1/4 cup walnut halves, chopped
• 4 cups baby salad greens

Makes 4 Servings ( 1 1/2 cups chicken salad and 1 cup greens)

 

Whisk together mayonnaise yogurt, vinegar, Dijon mustard and pepper in a bowl, Cut chicken into thin strips. Add chicken, apple, grapes, celery, onion and walnuts to dressing and toss to combine. Serve over salad greens.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is a very quick and easy meal to put together and tastes delicious too. This salad is filled with flavor and its share of fruits and vegetables. A grilled chicken breast seasoned with salt and pepper will do just as well and the salad will still be delicious. Kids and adults will love this salad it will quickly fill you up.

Sparkling Concord Grape & Lemon Verbana Water

Ingredients:

• 1 cup cucumber, peeled, seeded, and chopped
• 2 cups Concord grape juice
• 1/2 cup lemon verbena, leaves only
• 2 tbsp. agave nectar
• 1 pinch salt
• 2 cups sparkling water or seltzer water

Makes 4 (1 cup) Servings

1. Combine all ingredients except sparkling water in a blender. Blend until smooth.
2. Strain through a mesh strainer. Chill.
3. When ready to serve, add 2 cups sparkling water.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This agua fresca makes a refreshing drink in warm weather and will easily cleanse your palate. If you don't have grape juice, you can use 2 cups of red grapes and combine them in a blender or food processor with the other ingredients and your agua frescas will still be refreshing. You can also replace the lemon verbena with mint and your drinks will still wake up your taste buds.

Pasta with Eggplant & Caper Tomato Sauce

Ingredients:

• 1 medium eggplant, peeled & cut into 1-inch cubes (about 1 lb.)
• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 3 lbs. tomatoes, cored & chopped, or 4 (14.5 oz. cans diced tomatoes, undrained)
• 1/2 cup capers, rinsed & drained
• 1/2 cup pitted kalamata olives, coarsely chopped
• 2 tbsp. fresh basil
• 1 tbsp. fresh oregano, chopped
• 1 tbsp. fresh thyme, chopped
• Kosher salt
• freshly ground black pepper
• 12 oz. whole wheat pasta
• 1/4 cup finely shredded Parmesan cheese (2 oz.)

Makes 8 Servings

1. Preheat oven to 375 F. Place eggplant cubes in a 15 X 10 X 1-inch baking pan. Drizzle eggplant with 2 tablespoons of the olive oil; toss to coat. Bake for 18-20 minutes or until eggplant is tender but still holding its shape.
2. Meanwhile, in a large  saucepan heat the remaining 2 tablespoons olive oil over medium heat. Add onion; cook for 5 minutes, stirring occasionally. Add eggplant and garlic, cook about 10 minutes more or until eggplant is very soft and starting to break apart, stirring occasionally.
3. Add tomatoes, capers, and olives to eggplant mixture. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 15-20 minutes more or until desired consistency, stirring occasionally. Stir in basil, oregano, and thyme. Season to taste with kosher salt and pepper.
4. Meanwhile, cook pasta according to package directions; drain well. Return to hot pan; cover and keep warm. Serve sauce over cooked pasta; sprinkle with cheese.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call a SAUCE! Tomatoes and eggplant are in season and they are perfect to make this homemade pasta sauce. You can even serve this sauce alongside chicken, turkey, veal and maybe even fish. What makes this an authentic Mediterranean sauce are the basil, thyme, eggplant, kalamata olives and capers. I also highly recommend using 2 tablespoons of tomato paste to make the sauce really thick and flavorful. If you're unsure of what kind of olive oil to use, there's a variety of flavors at the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Pork Chops Tonkatsu

Ingredients:

• 1/4 cup all-purpose flour
• 2 large egg whites, lightly beaten
• 1 1/4 cups whole wheat panko bread crumbs
• 4 (1/4 lb.) lean boneless center-cut loin pork chops, trimmed
• 1/4 tsp. salt
• 1/4 tsp. ground Szechuan pepper or black pepper
• 1/4 cup bottled tonkatsu sauce

Makes 4 Servings (1 pork chop & 1 tablespoon sauce per serving)

1. Place flour on plate, egg whites in a shallow bowl, and panko on a plate.
2. Sprinkle 2 pork chops with 1/8 teaspoon salt and 1/8 teaspoon Szechuan pepper; dip into flour, egg, and bread crumb, turning to coat. Spray large skillet with nonstick spray and set over medium heat. Add pork chops and cook until browned and just cooked through, about 3 minutes per side. Transfer to plate and keep warm.
3. Sprinkle remaining pork chops with remaining 1/8 teaspoon and remaining 1/8 teaspoon Szechuan pepper. Prepare and cook as above, spraying skillet again with nonstick spray. Serve chops with tonkatsu sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is what I call Barbecue with a Japanese twist. If you love barbecue, you will really love this dish. Tonkatsu is a Japanese food which consists of a breaded, deep-fried pork cutlet that is often served with shredded cabbage. Tonkatsu originated in Japan in the 19th century. As well as being served as a single dish, it is also used as a sandwich filling or in combination with curry. I tried this dish for the first time with a homemade tonkatsu sauce and it was delicious. If you're thinking about ordering takeout, put down the phone and make this dish. This barbecue dish is tastier and cheaper than what you would order on an Asian takeout menu. 

Grilled Chicken with Garlic, Olive & Tomato Salsa

Ingredients:

• 1 cup pitted kalamata olives, chopped
• 1 plum tomato, seeded and diced
• 1 garlic clove, minced
• 1 tsp. red wine vinegar
• 1/2 tsp. dried oregano
• 2 tbsp. extra-virgin olive oil, divided
• 1/4 cup fresh parsley leaves, (optional)
• 4 (6 oz.) boneless, skinless chicken breasts
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine olives, tomato, garlic, vinegar, oregano, and 1 tablespoon of the oil in a mixing bowl. Toss with parsley, if using, and season to taste with salt and pepper.
2. Heat grill or grill pan to medium-high. rub chicken with remaining oil and season with salt and pepper. Grill until no longer pink inside, about 4 minutes per side. Serve warm with salsa.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dinner is quick easy and delicious and can be made any day of the week. Who says salsa has to have Latin or Mexican flare? This tomato salsa has a Mediterranean flare due to the kalamata olives, oregano, parsley and red wine vinegar. This salsa really wakes up your taste buds thanks to the kalamata olives. You can also use pork, fish and even beef in this recipe and the meal will still be delicious. 

Slow-Braised Pot Roast with Molasses & Mustard

Ingredients:

• 1 tbsp. garlic, chopped
• 1 tbsp. dried paprika
• 2 tsp. dry mustard
• 1 tsp. ground cinnamon
• 2 tsp. rosemary, chopped
• 1 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 2 lbs. top round or top sirloin roast
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, diced
• 1 tsp. garlic, chopped
• 2 tbsp. molasses
• 1 tbsp. Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 1 cup low-sodium beef stock
• salt
• freshly ground black pepper

Makes 8 servings

1. Combine garlic, paprika, mustard, cinnamon, rosemary, oregano, and pepper. Season meat with salt and pepper; rub with spice mixture. Marinate in the refrigerator up to 24 hours.
2. Heat a sauté pan over medium heat. Add olive oil and meat; brown lightly on all sides. Remove meat from pan and place in a crockpot. Add onions to the sauté pan and cook until translucent. Add garlic; cook until aromatic. Add molasses, mustard, soy sauce, and beef stock; bring to a simmer. Pour into crockpot with meat. Cook on low for 3-4 hours or until meat is tender when poked with a fork. Remove meat from crockpot; let rest in a warm spot.
3. Degrease the liquid and puree until smooth in a blender. Adjust seasoning.
4. Slice the meat 1/4-inch thick; serve with the sauce.

WW PONTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish deserves to be cooked low and slow. The herbs and garlic give this dish a nice aromatic flavor when it's cooking in the crockpot. This dish can be salty so adjust the salt to your own likening. Also, I highly recommend adding vegetables such as celery and carrots to make it more filling and a touch of tomato pasted for more flavor. These additions may add point value but they are worth it. I also recommend serving mashed potatoes alongside this meal because who doesn't love meat and potatoes? 

Inside-Out Cheeseburgers

Ingredients:

• 1 1/2 lbs. lean ground turkey
• 1/2 cup flaxmeal ( 2 oz.)
• 1/2 small red bell pepper, finely diced
• 2 scallions, thinly sliced
• 3 garlic cloves, minced
• 6 tbsp. reduced-fat goat cheese
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 4 very thin whole-wheat sandwich rolls (1.5 oz.) split, or 8 slices multigrain bread (optional)
• 1 tbsp. balsamic vinegar
• 4 thick slices tomato
• romaine lettuce

Makes 4 Servings

1. In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, garlic, 2 tablespoons of the goat cheese, 1/2 teaspoon salt and ground pepper. using your hands, blend well and form into 4 balls. Poke a hole in the center of each ball and stuff each with 1 tablespoon of the remaining goat cheese. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them as flat as you can (to speed the cooking), taking care not to squeeze the cheese out.
2. In a large skillet, heat the oil over medium-high heat. Sprinkle the pan with the remaining 1/4 teaspoon salt. Reduce the heat  to medium, add the patties, and cook until browned on 1 side, about 3 minutes. Turn the patties over and cook for 2 minutes longer. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8-10 minutes, until the burgers are cooked all the way through.
3. Meanwhile, lightly toast the sandwich rolls, if using.
4. To serve, brush 1 side of each of 4 roll halves with balsamic vinegar. Top with a burger, a tomato slice, lettuce (if using), and the other roll half.

WW POINTS VALUE: 7 pts. without the bun, 9 pts. with the bun

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Once again, the folks at South Beach have created a delicious cheeseburger. What makes this cheeseburger stand out is the flaxseed. Flaxseed is a power plant and power food that is rich in Omega-3 fatty acids and fiber. If you're unable to get your hands on flaxseed, use whole wheat bread crumbs instead. It won't be as healthy but it will taste just as good. I really love the scallions, peppers and goat cheese in the burgers because they added flavor. Plus, I forgot how many vegetables were in this dish. I added garlic to the cheeseburger because garlic always makes everything taste better. Also, don't forget to season your burger with salt and ground black pepper to taste. If you want a flavorful balsamic vinegar on  this burger, I highly recommend visiting www.TheImperialOlive.com for a selection of balsamic vinegars.



Cherry-Orange Breakfast Scones

Ingredients:

• 3/4 cups whole wheat pastry flour
• 1/4 cup quick-cooking oats
• 2 tbsp. dark brown sugar
• 3/4 tsp. baking powder 
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/2 cup dried cherries
• 1/3 cup fat-free buttermilk
• 1 large egg white
• 1 tsp. grated orange zest
• 6 tbsp. confectioners' sugar
• 2 tsp. orange juice

Makes 8 Servings (1 glazed scone per serving)

1. Preheat the oven to 375 F. Spray baking sheet with nonstick spray.
2. Whisk together flour, oats,brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Stir in cherries. Whisk together buttermilk, egg white, and orange zest in small bowl. Add to flour mixture and stir until just soft dough forms.
3. Gather dough into ball and place on lightly floured surface. Lightly knead 2 or 3 times. Press dough into 8-inch circle and cut into 8 wedges. Place wedges on prepared baking sheet, about 2 inches apart. Bake until toothpick inserted in the centers comes out clean, about 15 minutes. Transfer scones to a rack; cool 10 minutes.
4. Stir together confectioners' sugar and orange juice in a small bowl until smooth. Place sheet of wax paper under the rack to catch drips. Drizzle glaze over scones and let stand until glaze sets, about 30 minutes.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is a great treat to make and serve on the weekend. These are not your typical scones. These scones are full of flavor and nice and moist. I highly recommend adding cinnamon, nutmeg or both for a pinch more flavor. You can use any dried berries in this recipe and your scones will still be delicious.