Sauteed Chicken with Marsala

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. finely chopped prosciutto
• 4 garlic cloves, minced
• 3/4 cup dry Marsala
• 1 cup low-sodium chicken broth
• 2 tbsp. capers, rinsed, drained and chopped
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh sage

Makes 4 Servings

1. Season chicken with salt and pepper. In a large skillet heat 2 teaspoons of the olive oil over medium heat. Add chicken; cook for 8-10 minutes or until tender and no longer pink (170 F), turning once. Transfer to a serving platter; cover and keep warm.
2. In the same skillet combine the remaining 1 teaspoon olive oil, prosciutto, and garlic. Cook for 2 minutes, stirring occasionally. Add Marsala. Bring just to boiling; reduce heat. Simmer, uncovered, for 4-5 minutes or until reduced to 1/4 cup. Add chicken broth, capers, parsley, and sage. Return to boiling; boil gently about 8 minutes or until reduced to 2/3 cup. Return chicken to skillet; heat through.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is what I call classic Italian comfort food that is elegant and tastes heavenly delicious. You can have this restaurant quality dish at home  in 30 minutes or less and you  will be satisfied. If you're on the early phases of your diet, serve a side of sautéed spinach as a side. When you're on your later phases of your diet, you can serve hot cooked whole wheat pasta as a side. This dish is so good it will become a classic at your dinner table.

Chocolate Gingerbread

Ingredients:

• 3/4 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/4 cup unsweetened cocoa powder
• 2 tsp. ground ginger
• 1 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 1 cup light molasses
• 1 large egg

Makes 12 (1 piece) Servings

1. Preheat oven to 375 F. Spray an 8-inch square baking pan with nonstick spray. Line pan with foil or parchment paper allowing foil to overhang rim by 2 inches on two opposite sides. Spray with nonstick spray.
2. Whisk together buckwheat flour, tapioca starch, cocoa, ginger, baking powder, cinnamon, baking soda, cloves, and salt in a medium bowl. Stir together brown sugar, buttermilk, applesauce, oil, molasses, and egg in a large bowl. Stir buckwheat-flour mixture into applesauce mixture until combined well.
3. Pour batter into prepared pan and smooth top. bake until toothpick inserted into center comes out with few moist crumbs clinging, about 30 minutes. Let cool completely in pan on wire rack. Use foil as handles, lift cake from pan. Cut gingerbread into 4  strips then cut each strip crosswise into thirds, making a total of 12 pieces.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your chocolate and gingerbread too at the holidays. This treat is the perfect combination and it's gluten free too. If you don't have applesauce on hand, use 1/2 cup shredded Granny Smith apple and it will taste just as good.

Whole Wheat Pizza Dough for Flatbreads

Ingredients:

• 1 tsp. agave nectar
• 1 1/2 cups water at room temperature
•  1 tbsp. yeast
• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1 tsp. salt
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Parmesan cheese
• parchment paper
• nonstick cooking spray

Makes 10 Servings

1. Combine agave nectar, water and yeast. Allow to sit for 5 minutes until yeast starts to bloom. Add flours, salt and olive oil. Mix in stand mixer with dough hook for 3 minutes on low. Turn to medium and mix for 8 minutes. Add 1-2 tablespoons of flour if the dough is sticky. It should not stick to your hands if you handle it. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until doubled in size.
2. Punch down dough and portion into ten 3-ounce balls. Spray a parchment-lined sheet pan with nonstick pan spray. Place balls evenly spaced on the sheet pan. Cover with parchment. Keep refrigerated until ready to bake. Fifteen minutes before baking, remove the dough from the refrigerator and bring to room temperature.
3. Preheat oven to 500 F. If using a pizza stone or baking tiles, place on lowest rack in oven. If not, place a sheet pan on lowest rack in oven.
4. On a lightly floured surface, pat dough into flat circles with your fingers, being careful to keep your hands flat so not as to poke in the dough. The circles will be about 6 inches across.
5. Season dough with salt and pepper; sprinkle with Parmesan cheese if desired. Place on pizza stone, baking tiles, or sheet pan. Bake until just puffed and slightly browned, about 5 minutes. Serve topped with salads or use as flatbreads for sandwiches.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I call pizza dough. If you're thinking about ordering a pizza, put down the phone. This dough can be made on the weekend and you can freeze it and then take it out when you feel like making a pizza. It's fluffy, flavorful and delicious.



Turkey Meat Loaf

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 3 garlic cloves, minced
• 1 1/2 lbs. ground turkey
• 3/4 cup quick-cooking rolled oats
• 1/4 cup low-sodium chicken broth
• 1/4 cup tomato paste
• 1 egg, slightly beaten
• 1/2 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1/4 cup tomato sauce
• 1 tbsp. honey
• 1/2 tsp. ground cumin

Makes 8-10 Servings

1. Preheat oven to 350 F. Line a 9x5x3-inch loaf pan with foil, letting extend slightly over sides; set aside. In a large skillet, heat olive oil over medium heat. Add onion, celery, bell pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally.
2. In a large bowl combine the cooked vegetables, ground turkey, oats, chicken broth, 1/4 cup tomato sauce, egg, 1/2 teaspoon cumin, and ground black pepper. Mix well. Spoon into prepared pan; press firmly. Bake for 45 minutes.
3. Meanwhile, in a small bowl combine 1/4 cup tomato sauce, honey, and 1/2 teaspoon cumin. Spoon over meatloaf in pan. Bake for 15-25 minutes more or until juices run clear and an instant-read thermometer inserted in center of meat loaf registers 165 F.
4. Let meat loaf stand in pan on a wire rack for 10 minutes. Carefully lift meat loaf from pan using foil. Using a large spatula, transfer meat loaf from foil to a serving platter. Slice to serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is elegant comfort food with flavor. I never like meatloaf as a kid but I enjoy it as an adult. You can use ground turkey, chicken or pork in this meatloaf recipe and it will still be delicious. You also have 3 servings of vegetables in this meatloaf too. The original recipe called for tomato sauce to be use in the meatloaf. Tomato paste works just as well keeping the textures together and flavorful at the same time. The glaze on top of the meatloaf is sweet and saucy adding a nice touch to the meatloaf. You can also enjoy a glass of  Merlot with this meatloaf too!

Pork Chops with Port & Cranberries

Ingredients;

• 1 cup reduced-sodium chicken broth
• 1/2 cup port
• 1/2 tsp. grated fresh ginger
• 1/2 cup fresh cranberries
• 2 tsp. fresh lemon juice
• 1 tbsp. reduced-sodium chicken broth
• 1/2 tsp. cornstarch
• kosher salt
• freshly ground black pepper
• 4 boneless pork sirloin chops, cut 3/4-inch thick
• 1 tbsp. chopped fresh rosemary
• 3 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. In a small saucepan, combine the 1 cup chicken broth, port, and ginger. Bring to boiling. Boil gently for 15-20 minutes or until liquid is reduced to 1/2 cup. Add cranberries; cook just until cranberries begin to pop. Stir in lemon juice. In a small bowl stir together the 1 tablespoon chicken broth and the cornstarch; add to the cranberry mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Season to taste with kosher salt and pepper.
2. Meanwhile, season pork chops with kosher salt and pepper. Sprinkle chops evenly with rosemary and garlic, pressing lightly with fingers. In a large skillet heat olive oil over medium-high heat. Add pork chops; cook for 8-12 minutes or until chops are done (160 F) and juices run clear, turning once. Serve chops with cranberry mixture.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a quick, easy and delicious meal will get you in the mood for the holidays. Who knew that cranberries went so well with pork and port? The pork is so succulent and juicy it will melt in your mouth. I added a touch of garlic to this dish because garlic always taste better when it's added to a savory dish. Any red wine will do in this dish if you don't have port on hand.



Crispy Kale Chips

Ingredients:

• 8 oz. kale leaves, stems removed
• nonstick cooking spray or olive oil in a mister
• salt
• freshly black pepper

Makes 4 Servings

1. Preheat oven to 250 F. Line 2 sheet pans with a silpat or parchment paper. Spray generously with nonstick cooking spray.
2. Lay kale leaves in a single layer on the sheet pan; press on surface and turn over. Sprinkle with salt and pepper. Spray lightly with nonstick cooking spray or olive oil mister.
3. Place sheet pan in preheated oven and cook for 20 minutes or until kale is crisp. Remove from sheet pan; place in a single layer on a clean sheet of parchment paper. Do not mound.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. I now have become a love of kale because you can eat it alone, alongside something or in soups or stews. Kale is filled with nutrients and tastes so good for you that you'll forget it's good for you. These kale chips hale from Sonoma and they are delicious and simple. These chips go great with chicken, beef, turkey, pork, fish, lamb and any other protein you're having for dinner you'll cook these again and again.

Gingerbread Muffins

Ingredients:

• 3/4 cup buckwheat flour
• 1/4 cup coconut flour
• 1/4 cup sorghum flour
• 1/4 cup flaxseed meal
• 2 tsp. gluten-free baking powder
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1/3 cup 1 % milk
• 1/4 cup unsweetened applesauce
• 3 tbsp. extra-virgin olive oil
• 1 large egg
• 1/4 cup monk fruit no-calorie sweetener (baking formula)
• 2 tbsp. agave nectar
• 1/2 tsp. vanilla extract

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Lightly spray a standard 12-cup muffin tin with olive oil.
2. In a medium bowl, whisk together buckwheat flour, coconut flour, sorghum flour, flaxseed meal, baking powder, cinnamon, ginger, allspice, and salt.
3. In a large bowl, with an electric mixer at low speed, beat together the milk, applesauce, oil, egg, monk fruit sweetener, agave nectar, and vanilla. With the mixer running, gradually add the dry ingredients to the wet ingredients and beat until well combined.
4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 19-22 minutes. Serve warm or at room  temperature.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. These treats make a nice holiday treat for breakfast, brunch or even on the go. They do taste like gingerbread and they aren't your typical muffins. The applesauce adds a nice sweetness to it and you won't miss the sugar. Leave these for Rudolph and the reindeer this Christmas. They'll need them for all the energy.



Tuxedo Meatball Soup with Escarole

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 5 cups reduced-sodium chicken broth
• 1 (28 oz.) can peeled tomatoes, broken up
• 1 cup small egg bow ties or small elbow macaroni
• 1 lb. ground skinless chicken breast
• 1/3 cup seasoned dry bread crumbs
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small bunch escarole, cleaned & chopped (about 8 cups)
• 1/4 cup coarsely chopped fresh basil
• 6 tbsp. shredded Parmesan cheese

Makes 6 Servings (1 1/2 cups soup with 1 tablespoon cheese per serving)

1. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and garlic, stirring frequently, until softened, about 5 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
2. Add the broth, tomatoes, and pasta to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, about 2 minutes.
3. Meanwhile, add the chicken, bread crumbs, egg, salt and pepper to the onion mixture in the bowl; mix well. Shape into 24 meatballs.
4. Add the meatballs to the simmering mixture in the Dutch oven; return to a boil. stirring occasionally. Reduce the heat and simmer, partially covered, until the meatballs and pasta are cooked through, about 10 minutes. Gently stir in the escarole and basil; return to a simmer and cook, partially covered, about 3 minutes. Serve with the cheese.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call elegant Italian comfort food.  The small bow-tie pasta give the soup its name and makes it easy to be special. You can use ground chicken, turkey, pork or veal for the meatballs and/or use kale or spinach in place of the escarole and the soup with be tasty. The colors of the soup represent Italy very well in this soup. Don't worry if it looks like a hot mess. This soup is so delicious it will become a favorite during winter.

 

 



Buttermilk-Blueberry Corn Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup yellow cornmeal, preferably stone ground
• 1/3 cup granulated sugar
• 1 1/2 baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup low-fat buttermilk
• 1/4 cup canola oil
• 1 large egg
• 1 1/2 cups fresh or frozen blueberries
• 2 tbsp. turbinado (raw) sugar

Makes 12 muffins (1 muffin per serving)

1. Preheat oven to 400 F. Line 12-cup muffin pan with paper liners.
2. Whisk together all-purpose flour, whole wheat flour, cornmeal, granulated sugar, baking pow der, baking soda, cinnamon, and salt in a large bowl. Beat buttermilk, oil, and egg in a small bowl until blended. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix). Gently stir in blueberries. Spoon batter evenly into prepared cups; sprinkle with turbinado sugar.
3. Bake until muffin springs back when lightly pressed, 15-20 minutes. Let cool in pan on wire rack 5 minutes. Remove muffins from pan and let cool on rack.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your muffins and eat them too. This muffins taste just as good as the packaged muffins you would buy at the grocery store. The recipe calls for 1/3 cup granulated sugar but you can cut the amount in half or use honey in place of the sugar and they will taste just as delicious. The natural sugars from the blueberries already make these muffins sweet. You can also use blackberries, raspberries, strawberries and even cranberries in these muffins and they will be yummy.

Apple-Walnut Phyllo Purses

Ingredients:

• 2 large Granny Smith apples, peeled, cored, & diced
• 2 tbsp. + 2 tsp. granular brown sugar
• 2 tsp. whole-wheat flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 (12 x 17-inch) sheets phyllo dough, thawed if frozen
• 2 tbsp. chopped walnuts

Makes 4 Servings

1. Preheat oven to 375 F. Spray 4 (8 oz.) ramekins or custard cups with nonstick spray.
2. Mix together apples, 2 tablespoons of brown sugar, the flour, cinnamon, and nutmeg in a medium bowl.
3. Lay 1 phyllo sheet on cutting board. (Keep remaining  phyllo covered with damp kitchen towel and plastic wrap to prevent it from drying out.) Lightly spray phyllo dough with nonstick spray and cut into quarters. Stack phyllo. Repeat with remaining phyllo sheets, making total of 4 stacks.
4. Gently ease each phyllo stack into prepared ramekin, pressing it against the bottom and side. Divide filling evenly among ramekins and sprinkle with walnuts. gather edges of phyllo together  to partially cover filling. Lightly spray filling with nonstick spray and sprinkle with remaining 2 teaspoons brown sugar.
5. Place ramekins on small rimmed baking sheet. Bake until phyllo is golden and filling is bubbly, about 25 minutes. Serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert for the holidays. This is what I call a healthy alternative to apple pie. You can even add a handful of cranberries and/or raisins to this dish to make it more festive and flavorful. This sweet ending tastes just like and apple pie but with the reduced amount of sugar. I highly recommend adding a touch of vanilla or almond extract for more flavor and because vanilla always make fruit taste better.

Organic Mushroom Risotto

Ingredients:

• 12 oz. organic or wild mushrooms
• 4 1/2-5 cups reduced-sodium chicken broth
• 1/2 cup chopped onion
• 6 garlic cloves, minced
• 2 tbsp. extra-virgin olive oil
• 1 (11 oz.) box quick-cooking barley (2 cups)
• 1 cup dry white wine
• 1 oz. freshly grated Parmesan cheese
• freshly ground black pepper
• fresh chervil

Makes 8 side dish servings

1. Remove stems from mushrooms and set aside. Slice mushrooms caps. In a medium saucepan, combine the mushroom stems and chicken stock. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain stock, discarding mushrooms stems. Return stock to saucepan and keep warm over low heat.
2. In a 4-quart Dutch oven cook onion and garlic in the hot olive oil until tender, stirring occasionally. Add the uncooked barley; cook and stir for 2 minutes. Add wine; cook and stir until most of the liquid is absorbed. Add 1 cup of the hot stock. Cook, uncovered, until most of the stock is absorbed, stirring frequently. Continue adding stock, 1 cup at a time, cooking after each addition until stock is nearly absorbed, stirring frequently. When barley is nearly tender, quit adding stock and stop cooking. (Total cooking time should be 12-15 minutes after wine is added.) Add mushroom caps. Cook and stir for 3-5 minutes or until mushrooms are tender.
3. Stir in the cheese. Season to taste with pepper. If desired, garnish with chevril.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. If you love Italian food or comfort food, this dish is for you. I had mushroom risotto when I was in Italy and it was delicious. I wanted to enjoy this dish again and I came across this recipe. This dish was delicious. This dish was Sonoma visits the Amalfi Coast. It was creamy, flavorful and delicious. Carnivores and vegetarians will eat this dish up it's that good.

Chicken Rollatini

Ingredients:

• 6 (1/4-lb.) boneless, skinless chicken breasts
• ½ tap. salt
• 18 arugula leaves, tough stems removed
•  1 oz. reduced-fat goat cheese
• 12 marinated sun-dried tomatoes, patted dry & halved
• 1/4 cup apple juice
• 1 1 /2 tsp. salt-free lemon-pepper seasoning

Makes 6 Servings (1 stuffed breast per serving)

1. Preheat the oven to 350 F. Spray a 9 X 13-inch dish with nonstick spray.
2. Place a sheet of plastic wrap on a work surface, place a chicken breast on top of it, then cover with a second sheet of plastic wrap. Pound the breast to a 1/4-inch thickness with a meat mallet or heavy saucepan. Remove the top layer of plastic wrap, set the chicken breast aside on its bottom layer of plastic wrap, and repeat with the remaining chicken breasts.
3. Top each breast with 3 arugula leaves. Spread 2 teaspoons goat cheese evenly across the leaves on each breast. Place 4 sun-dried tomato halves on the cheese. Roll the chicken breasts up, pulling of plastic wrap as you go. place the breasts seam side down, in the baking dish. Sprinkle the apple juice over the chicken, then sprinkle with the lemon-pepper seasoning.
4. Bake, basting occasionally with the pan juices, until the chicken is cooked through, about 45 minutes. Let the chicken stand for about 5 minutes before serving.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call elegant comfort food. This Mediterranean dish is creamy, succulent, flavorful and delicious. Feta cheese or cream cheese work just as well in this dish. If you don't have arugula on hand, shredded escarole or baby spinach make delicious substitutes. I also highly recommend adding minced garlic on top of the leafy greens because garlic always makes everything taste better. Also, I highly recommend substituting white wine in place of the apple juice for a more elegant taste.

Feta-and-Veggie Stuffed Zucchini

Ingredients:

• 4 medium zucchini
• 4 large fresh tomatoes, cored and finely chopped
• 1 small onion, finely chopped
• 2 cups fresh mushrooms, finely chopped
• 2 tbsp. fresh basil, chiffonade
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup feta cheese, crumbled
• 8 tbsp. extra-virgin olive oil

Makes 4 Servings (2 per serving)

1. Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.
2. Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.
3. Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
4. In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears on www.weightwatchers.com. If you're ever looking for a colorful Mediterranean side dish, this is it. This side dish has four servings of vegetables in it along with crumbled feta cheese and will quickly fill you up. If you don't have basil on hand, use parsley, oregano, or marjoram and your zucchini will be just  as delicious. The original recipe called for ranch dressing to be drizzled on top of the zucchini. I find that to be offensive to Mediterranean cooking so I used olive oil and it was delicious. I also highly recommend using minced garlic when cooking the vegetable mixture in the skillet because garlic always makes everything taste better.

Coriander Pork Chops

Ingredients:

• 1/4 cup orange juice
• 1 tbsp. lemon juice
• 1 tbsp. reduced-sodium soy sauce
• 1 tsp. ground coriander
• 1/4 tsp. freshly ground black pepper
• 1 garlic clove, minced
• 4 pork rib or loin chops, cut 3/4-inch thick
• 1 tbsp. chopped fresh cilantro

Makes 4 Servings

1. For marinade, in a small bowl combine orange juice, lemon juice, soy sauce, coriander, pepper, and garlic; set aside.
2. Trim fat from chops. Place chops in self-sealing plastic bag set in a bowl. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4-6 hours, turning bag occasionally.
3. Preheat broiler. Drain chops, discarding marinade. Place chops on the unheated rack of a broiler pan. Broil 3-4 inches from heat for 9-12 minutes or until pork is done (160 F) and juices run clear, turning once. Sprinkle with cilantro to serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a different take on broiled or grilled pork chops. The coriander mixed the soy sauce, lemon and orange juices give the pork chops a nice kick of spice to them. You don't need salt in this dish because the soy sauce is slightly salty itself.

Cherry Clafoutis

Ingredients:

• 1/2 lb. sweet cherries, pitted & halved, or frozen unsweetened pitted cherries
• 3 large eggs
• 1 cup low-fat milk
• 2 tbsp. brandy
• 1 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 2/3 cup whole wheat flour
• 1/3 cup + 1 tbsp. confectioners' sugar

Makes 6 Servings (1/6 of clafoutis)

1. Preheat the oven to 375 F. Spray a 10-inch pie plate or quiche pan with nonstick spray.
2. Spread cherries in prepared pie plate forming even layer; set aside.
3. Whisk eggs in large bowl until frothy; whisk in milk, brandy, vanilla, and salt. Whisk together flour and 1/3 cup of confectioners' sugar in small bowl. Gradually  whisk flour mixture into egg mixture until smooth batter is formed; pour over cherries.
4. Bake 10 minutes. Reduce oven temperature to 300 F. Bake until clafoutis is puffed and toothpick inserted into center comes out clean, about 35 minutes. About clafoutis to cool (it will sink in center). Just before serving, dust with remaining 1 tablespoon confectioners' sugar

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A clafoutis is a homey, easy-to-make baked fruit-and-custard dessert that originally comes from the Limousin region of France. This was my first time making a custard-like dessert and it turned out OK. The flavors of cherry, brandy and vanilla went very well together. Cherries are traditional in this dessert but you can use any stone fruit such as peaches, nectarines, plums or apples, pears, blueberries, raspberries, blackberries, or strawberries in this dish and it will still be flavorful.  

Apple, Ham, & Swiss Cheese Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 1 tsp. whole-grain Dijon mustard
• 8 slices Black Forest Ham
• 8 slices of a Granny Smith Apple, cored
• 8 slices of Swiss or Gruyere cheese
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Spread each sandwich bread with mustard. Top each with 2 slices of ham, 2 slices of apple, cored, and 2 slices of cheese. Top with hoagie roll tops, remaining bread slices, or pita slices.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love sandwiches, these sandwiches are for you. They are a lot of points but they are worth every bite. This is an updated version of the traditional ham and cheese. It's got the fancy French cheese with Dijon Mustard, Granny Smith apple and ham. If you don't have ham on hand, bacon will work just as well. One bite of this panini and you'll never have a plain, boring sandwich again.

Grilled Lamb Chops with Balsamic Red Onions, Asparagus, and Polenta

Ingredients:

• 1 lamb rack, fat removed, cut into 8 chops
• 1 tsp. garlic, minced
• 1 tbsp. thyme, chopped
• 2 tsp. Spanish paprika
• 1 tsp. ground coriander
• Balsamic Red Onions, plus their juice
• Grilled Asparagus
• Polenta
• 1 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat grill to medium-high heat.
2. Season lamb with salt and pepper. Let sit for 15 minutes. Combine garlic, thyme, paprika, and coriander in a small bowl. Rub all over the lamb chops. Let sit for 30 minutes.
3. Prepare the Grilled Asparagus
4. Warm the Balsamic Red Onions.
5. Prepare the Polenta.
6. Drizzle the olive oil over the lamb to lightly coat. Place lamb on clean hot grill; cook 1-2 minutes on each side; turning 90 degrees when the meat is browned to create grill cross marks. Cook lamb to 130 F for medium-rare. Remove from heat and let rest for 10 minutes in a warm spot.
7. Place 1/2 cup polenta in a mound on the plate. Place red onions just slightly off to the side. Lay asparagus leaning on the red onions. Lean chops against the polenta and drizzle with some of the juice from the balsamic onions.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have never been to Wine Country but if this is what the Wine Country tastes like, it is delicious. I have really come to love lamb. This dinner has been one of the most delicious elegant dinners I have cooked in a while. If you don't have rack of lamb, lamb loin chops will work just as well and taste just as delicious. If you don't have access to a grill, cook the lamb under the broiler and it will be just as succulent and juicy. Don't worry if this dish looks a little messy in presentation. The end result is delicious. The savory and sweet flavors in this spice-rubbed lamb recipe pairs well with cabernet, merlot or syrah.



Balsamic Red Onions

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. red onions, sliced in 1/4-inch rings
• 2 tsp. sage, chopped
• 4 tbsp. balsamic vinegar
• salt
• freshly ground black pepper

Makes 2 cups

1. Heat a sauté pan over medium-high heat. Add olive oil and place the concentric red onion rings flat in the sauté pan. Season with salt and pepper. Cook until the surface is golden brown. Turn and cook on other side until golden brown. Stir into separate the rings.
2. Add sage. Sauté for 1 minute. When the onions are slightly soft, add balsamic vinegar; it should evaporate immediately. Adjust seasoning with salt and pepper.

Note: This recipe appears in the New Sonoma Cookbook. Sautéed onions go great with any lean protein. Plus, these onions are quick and easy to prepare.  

Grilled Asparagus

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 tsp. chopped garlic
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. lemon juice
• 2 tbsp. herbs, chopped (choice of parsley, thyme, oregano)
• 1 tsp. lemon zest
• 2 lbs. asparagus, with ends trimmed off

Makes 4 Servings

1. Preheat a clean grill over medium-high heat.
2. Combine olive oil, garlic, soy sauce, lemon juice, herbs, and lemon zest. Toss with asparagus.
3. Grill asparagus until it starts getting tender and grill marks are visible. Turn and finish cooking on the other side. Pencil-thin asparagus will cook in 5 minutes; thicker spears will take up to 10 minutes.

Note: This recipe appears in the New Sonoma Cookbook. Grilled asparagus goes great with any protein. This version of grilled asparagus pairs well with lamb because it is flavorful. Never underestimate the flavorful combinations of lemon, garlic, and herbs. 

Polenta

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, chopped
• 1 tbsp. garlic, chopped
• 1 cup cornmeal
• 5 cups boiling water
• 1/2 cup Parmesan cheese, grated
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 350 F.
2. Heat a Dutch oven or deep sauté pan over medium heat. Add olive oil and onions. Season with salt and pepper. Cook until onions are translucent. Add garlic and cook until aromatic. Add cornmeal; stir to mix with onions. Add boiling water in a steady stream, whisking constantly. Bring to a simmer, stirring until the mixture looks homogenous, about 10 minutes. Cover tightly and place in preheated oven; cook for 50 minutes.
3. When the polenta is tender and no longer grainy, stir in Parmesan cheese and season well with salt and pepper.

Note: This recipe appears in the New Sonoma Diet Cookbook. This was my first time cooking polenta and it was a success. It was nice and creamy and the Parmesan added a touch of flavor. Polenta is similar to mashed potatoes but without all the complex carbohydrates. It goes great with any lean meat.

Red Velvet Meringue Sandwich Cookies

Ingredients:

• 1 3/4 cups confectioners' sugar
• 1/2 cup light cream cheese, softened
• 1/4 tsp. vanilla extract
• 1/2 cup pecans
• 3 tbsp. unsweetened cocoa powder
• 3 large egg whites, at room temperature
• 1/4 tsp. salt
• 1 tsp. red food coloring

Makes 18 Servings (1 cookie per serving)

1. Preheat the oven to 275 F. Line 2 baking sheets with parchment paper.
2. To make filling, stir together 1/4 cup of confectioners' sugar, the cream cheese, and vanilla in a small bowl until smooth. Cover and refrigerate.
3. Pulse pecans in food processor until coarsely ground. Add 1 cup confectioners' sugar and the cocoa; process until the nuts are finely ground.
4. With electric mixer on medium speed, beat egg whites and salt in medium bowl until foamy. Gradually beat in remaining 1/2 cup confectioners' sugar. 2 tablespoons at a time, until stiff, glossy peaks form when beaters are lifted. Beat in food coloring just until mixed well. With rubber spatula, gently fold in pecan mixture in three additions just until combined.
5. Transfer meringue batter to a large pastry bag fitted with 1/2-inch plain tip. Pipe 1 1/2-inch mounds, 1 inch apart, onto prepared baking sheets, making total of 36 cookies. Gently tap baking sheets 3 or 4 times against work surface to remove air bubbles.
6. Bake until cookies are crisp, about 30 minutes, rotating baking sheets halfway through baking time. Slide parchment onto wire racks and let meringues cool 10 minutes. Gently peel meringues off parchment and transfer to racks to cool completely.
7. Spread about 1 teaspoon filling on flat side of 18 cookies. Top with remaining 18 cookies, flat side down, pressing gently to form sandwiches. Cookies can be stacked between layers pf wax paper in airtight container and refrigerated up to 2 days.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're a fan of red velvet, cookies, macaroons or any kind of sweet ending, this dessert is for you. This was the first time I made these treats and the end result was very interesting. The photos of the cookies looked like little macaroons but my cookies were slightly bigger. The cookies were colorful and the filling was delicious. If you feel you need to add more filling, just double the filling recipe and your cookies will be delicious. These cookies have the texture of a macaroon with the flavors of a red velvet cake. These treats are perfect for entertaining guests because they are elegant in presentation and in flavor.

Honey-Mustard Chicken Strips

Ingredients:

• 1/4 cup Dijon mustard
• 2 tbsp. honey
• 2 tsp. reduced-sodium soy sauce
• 1 lb. boneless, skinless chicken breasts, cut lengthwise into 3/4-inch strips
• 3/4 cup plain dried whole wheat bread crumbs

Makes 6 Servings (about 4 strips per serving)

1. Preheat oven to 400 F. Line rimmed baking sheet with nonstick foil.
2. Whisk together mustard, honey, and soy sauce in a medium bowl until smooth. Add chicken and stir until coated evenly. Spread bread crumbs on plate. Coat chicken strips, one at a time, with bread crumbs.
3. Arrange chicken strips on prepared baking sheet; spray with nonstick spray. Bake until cooked through, about 15 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your 'fast food' and eat it too but in a healthy way. If you loved chicken nuggets whenever you go to the fast food joint, you'll love these treats. The Dijon mustard and the honey add a touch of sweetness to the chicken. Also, the fact that these chicken strips are baked make them flavorful and succulently juicy. Serve these treats with your favorite homemade BBQ sauce and everyone will be happy. 

Green Chile & Cheddar Turkey Burgers

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 small zucchini, shredded
• 1/3 cup dried whole wheat bread crumbs
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 (4 oz.) can diced fire-roasted green chilies, drained
• 1/2 cup shredded fat-free cheddar cheese
• 1/2 small red onion, thinly sliced
• 1 tomato, sliced
• 4 whole wheat sandwich thins

Makes 4 Servings (1 burger per serving)

1. Combine turkey, zucchini, bread crumbs, chili powder, and cumin in a large bowl. Shape into 4 (3/4-inch-thick) patties.
2. Spray nonstick skillet with nonstick spray and set over medium heat. Add patties and cook until browned and instant-read thermometer inserted into side of patties registers 165 F, 4-5 minutes per side.
3. Meanwhile, mix chilies and cheddar in medium bowl.
4. Top burgers evenly with cheese mixture. Reduce heat to low; cover skillet and cook until cheese melts, about 2 minutes. Serve burgers. onion and tomato in sandwich thins.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout. Who doesn't love a good cheeseburger once in a while? The folks at Weight Watchers have done it again with these gourmet cheeseburgers. These cheeseburgers are packed with vegetables, heat and flavor you'll even forget they're good for you. I highly recommend adding minced garlic, a tablespoon of tomato paste, salt & pepper to make these burgers more flavorful and to absorb the heat from the chilies.

Lemony Pork Piccata

Ingredients:

• 2 tbsp. whole wheat flour
• 1 1 /4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-lb.) lean boneless pork loin chops, trimmed & pounded to scant 1/4-inch thickness
• 3 tsp. unsalted butter
• 2 tsp. extra-virgin olive oil
• 1/2 cup low-sodium chicken broth
• 1/4 cup minced shallots (about 2 large)
• 2 tbsp. lemon juice
• 1 tbsp. capers, chopped
• 1 garlic clove, minced
• 2 tbsp. freshly chopped flat-leaf parsley
• 1 tbsp. grated Parmesan cheese
• 1 tsp. grated lemon zest

Makes 4 Servings

1. Mix together flour, 1 teaspoon of the salt, and the pepper in a large shallow bowl. Coat pork with seasoned flour, shaking off excess.
2. Heat 2 teaspoons of butter and the oil in a large heavy nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 minutes per side. Transfer to plate and keep warm.
3. Add broth, shallots, lemon juice, capers, and garlic to skillet. Bring to boil over high heat, scraping up browned bits from the bottom of skillet. Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, about 4 minutes. Season with remaining 1/4 teaspoon salt and whisk in remaining 1 teaspoon butter until melted and sauce is smooth.
4. Return pork to skillet, turning to coat with sauce until heated through. Place pork on 4 plates and spoon sauce evenly over. Stir together parsley, Parmesan and lemon zest in cup; sprinkle over pork.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. It's a different take on an Italian classic. It's got a nice flare to it. Even through the recipe calls for the pork to be pan fried, broil the meat because broiled or grilled meat always tastes better than pan-fried meat.

Spinach with Parmesan Bread Crumbs

Ingredients:

• 1 1/2 tsp. extra-virgin olive oil
• 1/2 cup coarse fresh bread crumbs
• 1 tbsp. grated Parmesan cheese
• 1 garlic clove, minced
• 1  1/2 lbs. spinach, stemmed & torn, rinsed under cold water & spun dry
• 1/2 tsp. salt

Makes 4 Servings (3/4 cup per serving)

1. Heat 1 teaspoon of oil in a large skillet over medium heat; add bread crumbs and cook, stirring, until golden, about 3 minutes. Remove skillet from heat; stir in Parmesan. Transfer to small bowl; set aside.
2. Add 1/4 teaspoon oil to skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add half of spinach, in batches, tossing and adding more spinach as each batch wilts. Continue cooking and tossing, until spinach is tender, about 3 minutes. Transfer spinach to bowl. Repeat with remaining 1/4 teaspoon oil and spinach.
3. Return spinach to skillet and sprinkle with salt. Cook, stirring over low heat, until spinach is heated through. Transfer to serving bowl and sprinkle with seasoned crumbs.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. This side dish is quick, easy and delicious.  You can serve this with any protein if you're in a bind and it will make dinner easier. The combination of spinach and Parmesan is really nice and comforting.

Poached Pears with Red Wine & Star Anise

Ingredients:

• 2 cups boiling water
• 3 red zinger or Raspberry tea bags
• 2 cups dry red wine
• 1/2 cup granular sugar
• 3 (3-inch) orange zest strips, removed with vegetable peeler
• 2 cardamom pods
• 1 star anise
• 4 (1/2 lb.) firm-ripe Bosc pears, peeled, halved, & cored
• 1/2 cup plain fat-free Greek yogurt
• 2 tbsp. coarsely chopped pistachios

Makes 8 Servings ( 1 pear half, 1 1/2 tbsp. syrup, 1 tbsp. yogurt, & scant 1 tsp. pistachios)

1. Pour boiling water into glass measuring cup or bowl; add tea bags and let steep 4 minutes. Remove tea bags and discard; pour tea bags into large saucepan. Add wine, sugar, orange zest, cardamom pods, and star anise; bring to boil over medium heat, stirring until sugar is dissolved.
2. Reduce heat to simmer and add pears; place sheet of wax papers on top of pears to keep them submerged. Cook, covered, until pears are just tender when pierced with a small knife, 30-35 minutes. Remove saucepan from heat; uncover and let pears cool in wine mixture.
3. When pears are cool, with slotted spoon, transfer to large bowl; set aside.
4. Bring wine mixture to boil over high heat. Boil until reduced to about 2/3 cup, 10-15 minutes. Remove saucepan from heat and let syrup cool to room temperature. Discard orange zest, cardamom, and star anise.
5. To serve, place 1 pear half, cut side up, in each of 8 serving dishes or dessert plates. Spoon syrup evenly over pears. Spoon yogurt evenly on top of or alongside pears and sprinkle with pistachios.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert and it's perfect for foodies. Pears cooked in wine is absolutely delicious. The combination of orange, spices, tea and wine is heavenly delicious. The pears and the flavors of the wine syrup will melt in your mouth. You can use almonds, walnuts, or even dark chocolate chips as a garnish in this recipe. If you don't have raspberry tea bags on hand, use any fruit-infused tea bags and a handful of fresh raspberries when cooking and they will work just as well.

Blue Corn Nachos

Ingredients:

• 36 baked blue corn tortilla chips
• 1 (15 1/2 oz.)  can pinto beans, rinsed & drained
• 2 plum tomatoes, chopped
• 2 scallions, thinly sliced
• 1 jalapeno pepper, seeded & minced
• 1 cup shredded reduced-fat Monterey Jack Cheese
• 1/4 cup chopped fresh cilantro
• 1/2 lime

Makes 6 Servings (1/6 of nachos)

1. Preheat the oven to 400 F. Spray a 9 x 13-inch baking dish or 11-inch deep dish pizza pan with nonstick spray.
2. Arrange tortilla chips in single layer in prepared pan. Top evenly with beans, tomatoes, scallions, and jalapeno/
3. Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro and squeeze lime juice over.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Here's is a gluten-free taste of Mexico you can enjoy for lunch, dinner, or as a snack. Don't worry if these chips look messy. They are absolutely delicious and will quickly fill you up. I highly recommend adding garlic with hither vegetable mixture because garlic always makes everything taste better. Carnivores and vegetarians will devour these treats so make some extra servings.

Roasted Garlic Steak

Ingredients:

• 1 or 2 whole garlic bulb(s)
• 1 tbsp. chopped fresh basil or 1 tsp. dried, crushed
• 1 tbsp. chopped fresh rosemary or 1 tsp. dried, crushed
• 2 tbsp. extra-virgin olive oil
• 1 1/2 lbs. boneless beef ribeye steaks or top sirloin steak, cut 1 inch thick
• 1 tsp. freshly ground black pepper
• 1/2 tsp. kosher salt

Makes 6 Servings

1. Using a sharp knife, cut off the tops 1/2-inch from each garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb(s) whole, remove any loose, papery outer layers.
2. Fold a 20 X 18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb (s), cut side(s) up, in center of foil square. Sprinkle garlic with basil & rosemary; drizzle with oil. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining edges together to enclose garlic, leaving space for steam to build.
3.  For a charcoal grill, place garlic packet on the rack of an uncovered grill directly over medium coals. Grill about 30 minutes or until garlic feels soft when packet is squeezed, turning garlic occasionally.
4. Meanwhile trim fat from steaks. Season both sides of steaks with salt and pepper; rub in with your fingers. While garlic is grilling, add steaks to grill. For ribeye steaks, grill 11-15 minutes for medium-rare doneness (145 F) or 14-18 minutes for medium doneness (160 F), turning once halfway through grilling. For sirloin steak, grill 14-18 minutes for medium-rare doneness, (145 F) or 18-22 minutes for medium doneness (160 F) turning once halfway through grilling.
5. To serve, cut steaks into 6 serving-size pieces. Remove garlic from foil, reserving oil mixture. Squeeze garlic pulp from garlic cloves onto steaks. Mash pulp slightly with a fork; spread over steaks. Drizzle with reserved oil mixture.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. If you love Italian food or steak, this meal is for you. The aroma of roasted garlic and herbs is so heavenly delicious. Other herbs that can go with this dish can include parsley, oregano or marjoram. I highly recommend using a garlic press because the roasted garlic can get pretty messy. Any kind of steak can work in this dish and the steak will be succulent and juicy. I highly recommend serving baked kale chips or  sautéed vegetables along side this steak for an authentic steakhouse flare.

Crunchy Oven-Fried Drumsticks with Thyme & Parmesan

Ingredients:

• 1 cup fat-free buttermilk
• 2 garlic cloves, minced
• 1 tsp. salt
• 6 (1/4-lb.) skinless chicken drumsticks
• 1/2 cup whole what panko bread crumbs
• 2 tbsp. grated Parmesan cheese
• 2 tsp. chopped fresh thyme or 3/4 tsp. dried
• pinch cayenne

Makes 6 Servings (1 drumstick per serving)

1. Combine buttermilk, garlic and salt in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 20 minutes or up to 1 day.
2. Place rack on lower third of oven and preheat oven to 400 F. Line baking sheet with foil; spray with nonstick spray.
3. Mix together panko, Parmesan, thyme, and cayenne on sheet of wax paper. Remove chicken from marinade; discard marinade. Coat  drumsticks, one at a time, in panko mixture, pressing gently so it adheres. Lightly spray drumsticks with nonstick spray and place on prepared baking sheet.
4. Bake until browned and instant-read thermometer inserted into drumstick (not touching bone) registers 165 F, about 35 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love fried chicken, this recipe is for you. This version of fried chicken is not actually fried, it's oven-fried or baked in the oven. Oven-fried chicken should be moist and flavorful. Buttermilk tenderizes the chicken and adds flavor to it when marinating it. The longer you marinate the chicken in buttermilk, the more flavorful it will be. You can also use boneless, skinless chicken breasts in this recipe and your chicken will still be melt-in-your-mouth delicious. You can also use rosemary, parsley, oregano, or chives in this recipe to. I highly recommend seasoning the chicken with equal portions of salt and freshly ground black pepper for taste. This chicken is perfect for a picnic or as elegant comfort food for company or movie night.

Crunchy Parmesan Kale Chips

Ingredients:

• 2 bunches curly kale, tough stems removed & leaves torn into 2-inch pieces
• 4 tsp. extra-virgin olive oil
• 1 tsp. garlic powder
• 1/2 tsp. kosher salt
• 2 tbsp. Parmesan cheese

Makes 8 Servings ( 1 1/4 cups per serving)

1. Preheat oven to 350 F. Spray 2 large baking sheets with nonstick spray.
2. Toss together kale and oil in very large bowl until coated evenly, using your fingers to massage in the oil. Sprinkle with garlic powder and salt; toss to coat evenly.
3. Divide kale evenly between prepared baking sheets, spread to form single layer. Bake until crisp, 20-25 minutes. Let cool slightly; sprinkle evenly with Parmesan.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you enjoyed potato chips or tortilla chips, you will love these crunchy chips. Who knew that baked leafy greens would taste so delicious? Don't be afraid of kale. It actually tastes good when it is seasoned with olive oil, salt, garlic and Parmesan cheese. The kale chips may not look good when they come out of the oven but they taste delicious. These chips are better on your waistline and your wallet than regular chips. These chips can be enjoyed as a snack, as a side dish, or crumbled over soups, salads, casseroles or even macaroni and cheese. These chips will stay crisp in an airtight container for up to 3 days. 

Arugula & Basil Pesto Linguine

Ingredients:

• 12 oz. spelt linguine
• 4 cups arugula leaves
•  1 cup tightly packed basil leaves
• 3-4 garlic cloves, minced
• salt
• freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese

Makes 4 Servings

1. Prepare the pasta according to package directions. Drain and place in a large serving bowl.
2. Meanwhile, in a food processor or blender, combine the arugula, basil, garlic, pine nuts, salt, and pepper to taste. Process coarsely to chop.
3. With the food processor running, slowly add the oil in a steady stream until the mixture is smooth.
4. Toss the pasta with the pesto. Sprinkle with the Parmesan cheese and serve.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call a Taste of Italy. I recently visited the Amalfi Coast and there is no such thing as bad food. I had a pasta dish that was cooked in butter and served with pesto on the side and it was delicious. This recipe almost comes close. I like to think of it as South Beach visits Naples. You can use spinach, arugula, Swiss chard, or kale in this recipe blended with the pesto and the meal is absolutely delicious. The blended pasta and pesto is heavenly delicious topped with the Parmesan cheese and served with a glass of wine. This dish melts in your mouth and will take you back to Italy.

Broiled Tomatoes with Pesto

Ingredients:

• 3 fresh tomatoes
• 2 garlic cloves, mined
• 1 cup chopped fresh basil leaves
• 2 tbsp. extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp. pine nuts

Makes 6 Servings

 

Cut the tomatoes in half. Combine the garlic, basil, olive oil, Parmesan and pine nuts in a blender or food processor. Puree until smooth. Spoon the mixture onto the top of each tomato half. place the tomatoes on a broiler pan and broil about 3 inches from the heat until lightly browned, about 3-5 minutes.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Book. These tomatoes are certainly a taste of Italy. They are also quick and easy to make. These side dishes represent Italy with the colors and flavors. You won't need salt in this recipe because the Parmesan cheese has a salty flavor to it but I highly recommend freshly ground black pepper for an extra kick. They go great with chicken, turkey, veal, pork, steak, fish and even go great by themselves for a light lunch. 

Salsa Steak

Ingredients:

• 1-1 1/2 lbs. boneless round steak cut 1/2-inch thick
• kosher salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
•  1 1/2 cups sliced fresh mushrooms
• 1 medium green bell pepper, cut into bite-sized strips
• 1 medium onion, sliced
• 1 (8 oz.) can tomato sauce
• 1 (2 1/4 oz.) can sliced pitted riped olives, drained
• 2-3 tsp. chili powder or Italian seasoning

Makes 4-6 Servings

1. Preheat the oven to 350 F. Trim fat from meat. Season both sides of meat with salt and pepper. Cut meat into 4-6 serving-size pieces. In a large skillet, brown the meat in hot oil, turning once. Transfer meat to a 2-quart square baking dish.
2. In the same skillet cook the mushrooms, bell pepper, onion over medium heat for 5-8 minutes or until tender (add more oil if necessary). Stir in tomato sauce, olives (if desired), and seasoning. Cook and stir until bubbly.
3. Pour mushroom mixture over meat in baking dish. Cover and bake about 45 minutes or until meat is tender.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This colorful dinner is flavorful and delicious. This salsa-smothered steak calls for colorful vegetables to be served alongside the steak. This salsa also goes great with pork, chicken, turkey, and even certain kinds of fish. This salsa even tastes great with eggs too. I highly recommend using Italian seasoning in this recipe for a more authentic Italian flare. I highly recommend using minced garlic in this recipe because garlic always makes everything taste better. Sparkling Semisweet is the recommended wine to pair with this dish.

Harvest Apple Squares

Ingredients:

• 1 cup + 2 tbsp. whole wheat flour
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup granulated sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 1/2 cup apple juice
• 5 apples cored, peeled, & diced
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1/4 tsp. ground nutmeg

Makes 24 (1 square per serving) Servings

1. Preheat the oven to 350 F. Line a 9 X 13-inch baking pan with nonstick foil, allowing foil to overhang rim by 2 inches on short opposite sides.
2. Combine 1 cup of whole wheat flour, all-purpose flour, oats, 1/4 cup of sugar, and the salt in food processor; pulse until combined. Add butter and pulse until blended. Add apple juice and pulse just until dough begins to pull away from side of bowl.
3. Scrape dough into prepared pan. Using your hands or rubber spatula, press dough to form even layer. Bake until dough is set but not colored, 10-12 minutes. Let cool in pan on wire rack 10 minutes. Maintain oven temperature.
4.  Meanwhile, toss together apples, remaining 1/4 cup sugar and 2 tablespoons whole wheat flour, cinnamon, vanilla, and nutmeg in large bowl. Spoon over crust and spread evenly. Bake until apples are tender, about 45 minutes. Let cool completely in pan on rack; cut into 24 squares.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You knw the saying 'An apple a day keeps the doctor away?' These treats will do that. These treats are perfect for fall baking when apples are in season. You can use Granny Smith, Golden Delicious, McIntosh or a combination of these and these treats will be a hit. You can also substitute Coconut flour in place of the all-purpose flour and your treats will still be good. You can even use honey or agave nectar in place of the sugar. The apples are so succulent and juicy they will melt in your mouth.

 

 

Pumpkin-Spice Muffins

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup granulated sugar
• 1 3/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 1/2 cup raisins or currants
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup canola oil
• 1/3 cup water
• 2 tbsp. unsalted pumpkin or sunflower seeds

Makes 12 Servings (1 muffin per serving)

1. Preheat oven to 350 F. Spray 12-cup muffin pan with nonstick spray.
2. Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, nutmeg, salt, and cloves in a large bowl; stir in raisins. Stir together pumpkin puree, eggs, oil and water in a medium bowl until well combined. Add pumpkin mixture to flour mixture, stirring just until flour mixture is just moistened
3. Spoon batter into muffin cups, using about 1/3 cup batter for each muffin; sprinkle evenly with seeds. Bake until toothpick inserted into muffin comes out clean, about 20 minutes. Let cool in pan on wire rack 10 minutes. Remove muffins from pan and serve warm or let cool completely on rack.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Make these treats on a Sunday ant they can be enjoyed for Sunday brunch and even throughout the week. Pumpkin is in season and these treats are perfect for fall baking and entertaining. They're flavorful and moist and they are perfect for breakfast or as a snack.

Chicken Shepherd's Pie

Ingredients:

• 3 large Yukon gold potatoes (about 1 1/2 lbs.) peeled & quartered
• 3/4 cup fat-free milk
• 1 tbsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1 medium onion, chopped
• 3/4 lb. ground chicken breast
• 1 1/2 tbsp. whole wheat flour
• 2 tbsp. tbsp. white Worcestershire sauce
• 1 tsp. finely chopped sage
• 1/2 tsp. crushed green peppercorns
• 3/4 cup reduced-sodium chicken broth
• 1 (10 oz.) package frozen peas & carrots
• 1/4 tsp. paprika

Makes 6 (1 cup) Servings

1. Bring the potatoes, with enough water to cover, to a boil in a large pot. Reduce the heat and simmer, covered, until the potatoes are tender when pierced with a fork, about 12 minutes. Drain and place in a medium bowl. Add the milk, mustard, and black pepper. Mash with a potato masher or an electric mixer on medium speed until creamy, about 4 minutes by hand or 2 minutes with a mixer; set aside.
2. Preheat the oven to 350 F.
3. Spray a large skillet with nonstick spray and set over medium heat. Add the onion and cook, stirring frequently, until softened, about 2 minutes. Add the chicken and cook, breaking it up with a wooden spoon, until browned, about 4 minutes.
4. Sprinkle the flour over the chicken mixture. Stir well and cook, just until the flour is absorbed, about 30 seconds. Stir in the Worcestershire sauce, sage, and crushed green peppercorns; cook until fragrant, about 10 seconds. Stir in the broth and bring to a boil. Reduce the heat and simmer until the mixture bubbles and thickens, about 1 minute. Stir in the peas and carrots. Pour the mixture into a 9-inch square baking dish.
5.  Spoon or pipe the mashed potatoes over the chicken mixture. Sprinkle with the paprika. Place the baking dish on a rimmed baking sheet and bake until bubbling and heated through, about 40 minutes. Let stand for about 5 minutes before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Shepherd's Pie is considered to be the national dish of England. Shepherd's pie normally has mutton or ground beef but this recipe has ground chicken in it. This version of a classic comfort food is absolutely delicious. If you don't have packaged vegetables, use 1 cup each of chopped carrots and peas and the dish will be just as delicious. I highly recommend adding a pinch of salt and minced garlic when cooking the onions because salt, ground pepper and garlic always add flavor and make your savory dish taste better. This comfort food is perfect for eating during the colder months. Don't worry if it looks messy, it tastes great.



Easy Pico de Gallo

Ingredients:

• 2 tomatoes, seeded & diced
• 1/4 cup finely chopped red onion
• 1 jalapeno pepper, seeded & minced
• 2 tbsp. chopped fresh cilantro
• juice of 1 lime
• 1/4 tsp. salt
• freshly ground black pepper

Makes 4 Servings (1/4 cup per serving)

 

Stir together all ingredients in serving bowl.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Here's another quick and easy fixin' for tacos, burritos, fajitas and even scrambled eggs. There are three servings of vegetables in this side dish and they represent they represent Mexico with great pride. This salsa is delicious in tacos and will quickly fill you up.

Pickled Onions

Ingredients:

• 1/2 cup apple cider vinegar
• 1/4 cup hot water
• 2 tsp. honey
• 1/2 tsp. salt
• 1 red onion, thinly sliced

Makes 8 Servings ( 2 tbsp. per serving)

 

Stir together vinegar, hot water, honey, and salt in medium bowl. Add onion and stir until mixed well. Let stand  at room temperature, stirring occasionally, about 30 minutes. Drain. Spoon into serving bowl.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a wonderful and flavorful filling for taco, burritos or fajitas. Heck, you can even use these fixins in a sandwich and you'll get a flavorful bite.

Turkey Tacos

Ingredients:

• 1 1 /2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. salt
• 2 garlic cloves, minced
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• 1/4 tsp. cayenne
• 3/4 lb. ground turkey breast
• 1/2 cup water
• 1 tbsp. apple cider vinegar
• 1 1/2 tsp. granular brown sugar
• 4 (6-inch) taco shells or tortillas
• picked onions (optional)
• Pico de Gallo
• Easy Taco Fixin's (optional)

Makes 4 Servings

1. Stir together chili powder, cumin, paprika, salt, garlic, onion powder, oregano, and cayenne in a cup. Set aside.
2. Cook turkey in a large skillet over medium heat, breaking it up with a wooden spoon, until no longer pink, 3-5 minutes. Add spice mixture and the water, stirring until mixed well. Reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, 10-15 minutes. Stir in vinegar and brown sugar; simmer 3 minutes longer.
3. To assemble tacos, spoon 1/2 cup turkey mixture into each taco shell. Top each with 2 tablespoons pickled onion, 1/4 cup pico de gallo and taco fixin's of choice.



WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're ever craving tacos, make these! These tacos are better that what you would order at a fast food joint, taco truck or any Mexican restaurant. These tacos are so filling and flavorful you will forget they are good for you. These are great for lunch or dinner. They're even great for when you're watching a movie or for game day.

Joe's Mustard Sauce

Ingredients:

• 1 tbsp. + 1/2 tsp. dry mustard or more
• 1 cup mayonnaise
• 2 tsp. Worcestershire sauce
• 1 tsp. A1 Steak Sauce
• 1 tbsp. heavy cream
• 1 tbsp. milk
• salt
• freshly ground black pepper

Makes 1 Cup (1 tbsp. per serving)

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt and pepper. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 teaspoon more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Book. This sauce is from Executive Chef Andre Bienvenue of Joe's Stone Crab in Miami Beach. I've never been to Joe's Stone Crab but I would love to eat there someday and also visit other places in Miami as well. From what I've been told, the stone crabs at Joe's are served cold and are already cracked; they come with small metal cups of this mustard sauce and melted butter. This mustard sauce is rich in flavor with a touch of spice. It goes great with steak, chicken, pork, turkey, and salmon when they are grilled. The mustard sauce is also great with grilled vegetables too.

Broiled Tomatoes

Ingredients:

• 2 large red ripe tomatoes, halved horizontally
• salt
• freshly ground black pepper

Makes 2 Servings

 

Place the tomatoes on a broiler pan rack, cut sides facing up. Sprinkle with salt and pepper, if using. Broil for 7-10 minutes, until well-browned.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Book. Here are some more yummy side dishes to enjoy on Phase 1. These side dishes are quick, easy and flavorful. You can use almost any kind of tomato in this recipe are they will be delicious. You can use these broiled tomatoes with any kind of protein in your dinner and you will quickly be filled up and satisfied. These tomatoes will melt in your mouth and leave your taste buds happy.

Spinach-Stuffed Mushrooms

Ingredients:

• 1 (10 oz.) package frozen chopped spinach
• 1/8 tsp. salt
• freshly ground black pepper
• 8 large mushrooms
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil

Makes 8 Servings

1. In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach, garlic, salt and pepper. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, then chop off the stems.
2. Heat the oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4-5 minutes. Remove the mushroom caps to a heatproof serving platter.
3. Drain the spinach. Stir in the sautéed chopped mushrooms.
4. Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Book. These little treats make great side dishes at dinner alongside the protein of your choice. These sides are on Phase 1 but you can enjoy these treat on any phase of the South Beach Diet and you will be happy. They are flavorful and will fill yo up leaving satisfied.  I added  pinch of salt and minced garlic to the spinach for a touch more flavor. 



Yogurt Pancakes with Fresh Raspberry Sauce

Ingredients:

• 1 cup thawed frozen or fresh raspberries
• 1/4 cup + 2 tbsp. granulated sugar
• 1 tbsp. fresh lemon juice
• 1 1/3 cups whole wheat flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup plain yogurt
• 3/4 cup fat-free milk
• 1 large egg
• 1 tbsp. + 1/2 tsp. canola oil

Makes 4 Servings (3 pancakes & about 3 tbsp. sauce per serving)

1. To make the raspberry sauce, combine raspberries, 1/4 cup of sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring, until chunky sauce is formed, about 5 minutes. Transfer to serving bowl; set aside.
2. To make pancakes, whisk together flour, remaining 2 tablespoons sugar, the baking powder, baking soda, and salt in a large bowl. Whisk together yogurt, milk, egg, and 1 tablespoon oil in small bowl until blended well. Add yogurt mixture to flour mixture, stirring just until combined.
3. Coat large griddle or skillet with remaining 1/4 teaspoon oil. Set over medium heat. Pour 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, 2-3 minutes. Turn and cook until golden brown, about 2 minutes longer. Transfer pancakes to plate and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 12 pancakes. Serve with sauce.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love pancakes or waffles once in a while? If you're thinking about going out for breakfast, DON'T! You can make these delicious treat for breakfast, brunch or even dinner in 30 minutes or less and everyone will be happy. You can make these as pancakes or waffles and they will be fluffy and flavorful. I prefer waffles because waffles can be serve in equal proportions and waffles are easier to store in the freezer. The raspberry sauce can be made into blueberry, blackberry, strawberry, or cherry sauce with or without the sugar and the sauce will be delicious. I highly recommend eliminating the granulated sugar in the berry sauce because the points will be reduced and there are natural sugars in the berries that you don't need additional sugar in your breakfast.

Quinoa & Apple Breakfast Cereal

Ingredients:

• 1 cup quinoa, rinsed
• 1 tsp. canola oil
• 1 tbsp. unsalted butter
• 2 apples, peeled, cored, & cut into 3/4-inch chunks
• 2 cups water
• 1/4 cup fat-free milk
• 3 tbsp. granulated brown sugar
• 1/2 tsp. cinnamon & additional for sprinkling

Makes 4 Servings (2/3 cup per serving)

1. Put quinoa in medium bowl with enough water to cover and soak 5 minutes; drain in fine-mesh sieve, Rinse under cold water and drain again.
2. Heat oil in large skillet over medium heat. Add 1/2 tablespoon of butter and cook until melted and sizzling. Add apples and cook, turning occasionally, until softened and beginning to caramelize, 5-10 minutes; remove skillet from heat and keep warm.
3. Meanwhile, combine quinoa and 2 cups water in medium saucepan and bring to boil over medium-high heat; boil 1 minute. Reduce heat to low and simmer, covered, until quinoa is tender and liquid is absorbed, about 10 minutes. Remove saucepan from heat and fluff quinoa with fork. Stir in remaining 1/2 tablespoon butter, milk, brown sugar, and 1/2 teaspoon of cinnamon until butter is melted; stir in apples. Spoon evenly into 6 bowls and sprinkle with cinnamon.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meal Cookbook. This is a wonderful alternative to a traditional oatmeal. It's creamy and flavorful and will quickly fill you up. Quinoa is high in fiber and other nutrients. You can also add a touch of raisins, dried cherries, cranberries, and apricots to this cereal and it will still be good. if you don't finish this cereal, wrap it in plastic, put in the refrigerator, let it sit overnight and eat it for breakfast the next day and it will still be delicious. I highly recommend adding a touch of nutmeg along with the cinnamon for a more flavorful taste.