Ricotta Mousse with Berries

Ingredients:

• 1 cup light ricotta cheese
• 2 tbsp. orange liqueur
• 2 tbsp. agave nectar or honey
• 1 tsp. orange zest
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 1 tsp. fresh lemon juice
• 1 tsp. honey
• fresh mint leaves (optional)

Makes 4 Servings

1. In a small bowl, whisk together ricotta, 1 tablespoon of the orange liqueur, agave or honey, and orange zest. Cover and chill 1-24 hours.
2. In a medium bowl, combine the berries, lemon juice, and the remaining 1 tablespoon orange liqueur. Cover and let stand at room temperature 15 minutes to develop the flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. Drizzle with honey. If desired, garnish with mint.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe calls for this dish for dessert but you can enjoy this sweet dish for breakfast, brunch, dessert, or even a snack. The combination of berries, ricotta cheese and orange liqueur is absolutely divine. If you don't have orange liqueur on hand, use lemon liqueur (such as Limoncello), brandy, rum, or even a mint liqueur. You can also use lemon zest in place of the orange zest. The best part of this sweet dish is that there is no added sugar in this dish. 

Snow-Capped Chocolate Yule Log

Ingredients:

• nonstick spray
• 5 oz. unsweetened chocolate, divided
• 2 tbsp. brewed coffee
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened Dutch process cocoa
• 1 1/4 tsp. salt
• 5 large eggs, separated, at room temperature
• 1/8 tsp. cream of tartar
• 4 tbsp. granulated sugar, divided
• 1 tsp. vanilla
• 2 tbsp. confectioners' sugar
• 1/2 cup part-skim ricotta cheese
• 1 1/2 cups light whipped topping
• 5 vanilla meringue cookies, roughly crushed
• 2 striped peppermint hard candies, coarsely smashed

Makes 12 Servings (12 slices total, 1 slice per serving)

1. Preheat oven to 375 F.
2. Coat a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with nonstick spray.
3. Roughly chop 4 oz. chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on high 20 seconds; stir until smooth. Set aside and let cool.
4. In a medium bowl, sift together flour, cocoa, and salt; set aside.
5. In a large bowl, with an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 tablespoons granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.
6. In another large bowl, with an electric mixer on high speed, beat egg yolks, remaining 2 tablespoons granulated sugar, and vanilla until mixture is pale yellow and forms a ribbon when beaters are lifted, about 3 minutes.
7. With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in the remaining egg whites in two additions.
8. Sift half of the flour mixture over chocolate mixture; gently fold just until blended. Repeat with the remaining flour mixture.
9. Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.
10. Meanwhile, sift confectioners' over a large clean kitchen towel on a flat surface; immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.
11. While cake cools, puree ricotta in a food processor; transfer to a large bowl and fold in whipped topping.
12. Carefully unroll cake, leaving it on towel (cracking is OK). Spread with filling, leaving 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (Leave as one long log or cut off a branch.).
13. In a small microwavable bowl, microwave remaining 1 oz. chocolate on high for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. Do not be intimidated by this recipe. There are multiple step in this elegant French dessert but it's worth it. This is a healthy take on the French Christmas classic-a Buche de Noel, or a Yule Log. This was my second attempt at making a Buche de Noel and it was a success. The original recipe called for semisweet chocolate. I used unsweetened chocolate in this recipe. Unsweetened chocolate makes a dessert much richer in taste. The combination or chocolate and coffee is heavenly delicious. I also added a 1/2 teaspoon each of ground cinnamon and nutmeg to the chocolate-coffee mixture for a richer flavor and for a Latin flare. I also used whole wheat pastry flour to make this dessert healthier. Also, if you don't have vanilla meringue cookies on hand, don't worry. You can sprinkle confectioners' sugar on top or skip the sugar or meringue cookies to cut back on the sugar. The dessert as a whole is so delicious. I highly recommend serving this to company over the holidays because it  make a perfect sweet ending to a delicious holiday meal.

Tomato-Basil Soup

Ingredients:

• 2 all-purpose potatoes, scrubbed and cut into 1/2-inch dice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup packaged matchstick-cut carrots
• 6 cups reduced-sodium chicken broth
• 2 zucchini, quartered lengthwise and sliced
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 cup frozen cut green beans
• 1 cup frozen peas
• 1/2 tsp. freshly ground black pepper
• 1/4 cup lightly packed torn fresh basil
• 1/4 cup shredded fat-free Swiss cheese

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

 

Combine the potatoes, onions, garlic, carrots, and broth in a large saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, about 5 minutes. Stir in the zucchini, tomatoes, green beans, peas, and pepper; cook until the vegetables are tender, about 10 minutes longer. Remove from the heat; stir in the basil and sprinkle with the Swiss cheese.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Tomato soup is a wonderful comfort food when it's done right. This tomato soup is packed with vegetables and is flavorful too. I added minced garlic to this soup because garlic always makes everything taste better. I also recommend pureeing the vegetables in a food processor or blender to make this soup creamier and to give this soup a thick and flavorful texture. You can make this soup any night of the week and it can be enjoyed throughout the week during the cold winter months. It's perfect for lunch or dinner and you'll enjoy it again and again.

Pork Loin Stuffed with Dried Figs & Granny Smith Apples

Ingredients:

• 1 lb. boneless pork loin, fat removed
• 2 tbsp. extra-virgin olive oil
• 1 cup Granny Smith apple, peeled, cored, cut into 1/2-inch chunks
• 1/4 cup dried figs, cut in quarters
• 2 tsp. balsamic vinegar
• 1 1/2 cup low-sodium chicken broth
• 1 tsp. agave syrup
• 1 tbsp. pine nuts, toasted
• 1 lb. pork loin, fat removed
• pinch salt
• freshly ground black pepper
• 1 tbsp. whole-grain mustard
• lemon juice

Makes 4 Servings (2 slices per serving)

1. Preheat oven to 350 F. Season pork with salt and pepper. Place the pork on a cutting board. Insert a long thin knife in the center of the pork loin so it extends through the other end. Wriggle the knife to form a 1 1/2-inch slit down the center of the pork. Make another slit perpendicular to the original slit in the center of the pork, forming a + shape. This is where you will place the filling.
2. Heat a sauté pan over high heat. Add 1 tablespoon of olive oil, then the apples. Sauté on high until the apples are golden brown. Add the figs, salt, pepper, and balsamic vinegar; cook until dry. Add 1/4 cup of the chicken broth. Bring to a simmer. Cook until the apples are almost tender and the broth has reduced to a syrup, about 10 minutes. Stir in the agave syrup. Place apple mixture on a plate to cool in the refrigerator. Add the remaining chicken broth to the sauté pan to deglaze. Bring to a simmer. Set aside.
3. Gently open the slit in the pork loin. Stuff the cooled apple mixture into the center of the pork loin. Compact it as tightly as possible, and fill from both sides of the pork loin. You will have a few tablespoons of stuffing left, which will be added to a pan for a sauce.
4. Heat a sauté pan over medium-high heat; add remaining olive oil and pork loin. Sear the pork loin all over until well browned. Reserve the sauté pan for the pan sauce. Place pork on a roasting rack on a baking sheet. Roast in a preheated oven for 30 minutes or until the center of the roast is 150 F. Remove from oven and let rest in a warm place.
5. Return the sauté pan to medium heat; add the leftover filling to the pan. Sauté for 1 minute; then add the reserved chicken broth mixture. Stir in the whole-grain mustard; reduce by half or until the flavors meld. Adjust seasonings with pepper and lemon juice if necessary.
6. To serve: Slice roast into 8 1/4-inch slices. Place 2 slices on each plate and serve with 2 tablespoons of sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. If you don't want to have a roasted pork, you can grill or broil the pork instead. This meal is delicious roasted, grilled or broiled. You can even serve the dried figs and Granny Smith apples alongside the pork. This dish is perfect for the fall and winter holiday season when apples and figs are in season. This is a beautiful dish in presentation and in taste. Serve this dish to company and they will be raving about it.



Cider-Roasted Sweet Potatoes

Ingredients:

• 6 medium sweet potatoes (about 3 lbs.) sliced into 8 wedges each
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 cup unsweetened apple cider

Makes 8 Servings

 

 

Heat oven to 400 F. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl. Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Baked sweet potatoes are flavorful and delicious when they are done right. These sweet potatoes are perfect for the fall and winter holidays because they will warm your kitchen and your stomach. The combination of apple cider and ground cinnamon make a delicious combination with sweet potatoes. Sweet potatoes offer a healthy dose of vitamins B6, C, fiber, iron and potassium you will forget they are good for you. Serve these alongside pork, turkey or chicken and they will help make your meal complete. 

Spiced Tea

Ingredients:

• 9 cups water
• 2 tbsp. roughly chopped fresh ginger
• 2 cinnamon sticks
• 1/4 tsp. whole cloves
• 1/4 tsp. black peppercorns
• 3 (1-inch) strips lemon zest
• 3 (1-inch) strips orange zest
• 10 caffeinated or decaffeinated black tea bags
• 3 tbsp. granular sugar substitute (optional)

Makes 8 Servings (3/4 cup per serving)

1. Bring water to a boil in a large saucepan. Add ginger, cinnamon, cloves, peppercorns, and zests. Reduce heat to low and simmer gently, uncovered, for 30 minutes. Remove from heat and allow to steep at room temperature for 30 minutes or in the refrigerator overnight.
2. When ready to serve, return ginger mixture to a boil. Remove from heat, add tea bags, cover, and steep for 5 minutes. Squeeze tea bags into liquid, then strain and discard solids. Add sugar substitute for a sweeter tea, if desired, and serve hot.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was never a tea drinker when I was younger but I enjoy tea now. This tea will get you into the holiday spirit. Plus, it will make you feel like you're in a Charles Dickens novel after having one sip. The combination of cinnamon, ground cloves, and ginger mixed with fruit zest is very comforting. This tea can be enjoyed during the cold winter months any time of day.  



Chicken Fajitas

Ingredients:

• juice of 2 limes
• 1 large garlic clove, minced
• 1 tsp. chili powder
• 1/4 tsp. red pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. boneless, skinless chicken breasts, cut lengthwise into strips
• 1 pint cherry tomatoes, coarsely chopped
• 1/2 cup chopped scallions
• 1 small jalapeno, seeded and minced
• 2 tsp. canola oil
• 1 small red bell pepper, cut into strips
• 1 small green bell pepper, cut into strips
• 4 (8-inch) whole wheat tortillas, warmed

Makes 4 Servings (1 fajita per serving)

1. Mix together 2 tablespoons of lime juice, garlic, chili powder, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon of black pepper in medium bowl; add chicken and stir until coated evenly. Cover and refrigerate at least 1 hour or up to 4 hours.
2. Meanwhile, to make salsa, combine tomatoes, scallions, jalapeno, remaining lime juice, and remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper in another medium bowl. Set aside to allow flavors to blend.
3. Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until softened, about 5 minutes. Transfer vegetables to medium bowl and keep warm.
4. Add remaining 1 teaspoon oil to skillet and heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook, turning occasionally, until chicken is browned and cooked through, about 6 minutes.
5. To serve, put one-fourth of chicken on each tortilla; top each with about 1/2 cup of vegetables and 1/2 cup of salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you're having a Mexican fiesta or have a craving for Mexican food, these treats are for you. Fajitas can be very filling and delicious when they are done right. If you have access to a grill, I highly recommend grilling your chicken and vegetables because grilled  chicken and vegetables is SO delicious. You can use pork, chicken or even turkey in these fajitas and they will be delicious no matter what.

Raspberry Squares

Ingredients:

• 1 1/3 cup whole wheat flour
• 1/3 cup + 3 tbsp. confectioners' sugar
• 8 tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup unsweetened frozen raspberries
• 24 fresh raspberries (optional)

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350 F.
2. Place flour, 1/3 cup confectioners' sugar, butter, and almond extract in a food processor; pulse to combine, until the butter is in pea-size pieces.
3. Spoon flour mixture into 9 x 13-inch ungreased baking dish; smooth into an even layer and tap with back of a spatula to for ma crust. Bake until just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves liquefy and frozen raspberries thaw, 3-5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, 20-25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 even pieces, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining 3 tablespoons confectioners'' sugar. Top each square with a fresh raspberry, if desired.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the Weight Watchers Magazine. This dessert will get you into any holiday spirit. The longer you set these squares, the easier they will be able to cut and enjoy. If you don't have almond extract on hand, use vanilla extract instead because the combination of fruit and vanilla is delicious. You don't even need the extra confectioners' sugar on top of these squares because they are that tasty. These squares are also tasty with topped with any kind of berry or even dried apricots.

Mini Vanilla Bean-Pomegranate Cheesecake Tarts

Ingredients:

• 30 mini-phyllo shells, thawed if frozen
• 8 oz. light cream cheese, at room temperature
• 1/4 cup plain fat-free Greek yogurt
• 2 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1 vanilla bean
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves

Makes 30 tarts (1 tart per serving)

1. Preheat oven to 350 F.
2. Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
3. Meanwhile, in a medium bowl briskly whisk together softened cream cheese, yogurt, sugar, and vanilla until smooth. Split vanilla bean pod in half and scrape seeds into bowl; gently stir into cream cheese mixture.
4. Evenly divide mixture among shells; top each with pomegranate seeds and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the Weight Watchers Magazine. These desserts are a sweet take on traditional cheesecake. These sweet treats have the flavor and texture of a traditional cheesecake. This filling has a lot less granulated sugar, a little more vanilla and they are topped with pomegranate seeds and mint. These tartlets are very tasty and can be enjoyed during the fall and winter holidays. 

Holiday Sugar Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 3-4 tbsp. low-fat milk, divided
• 1 tsp. vanilla extract
• 1 3/4 cup confectioners' sugar
• 28 tsp. colored sugar or  sugar pearls (9 tbsp. + 1 tsp.)

Makes 56 Servings (1 cookie per serving)

1. In a medium bowl, combine flour, baking powder, and salt; set aside.
2. In a large bowl, with an electric mixer on medium-high speed, cream together butter and granulated sugar until light and fluffy. Add egg, 1 tablespoon milk, and vanilla; beat well. With mixer on low speed, add flour mixture to egg mixture, a little at a time, just until blended.
3. Divide dough into 4 equal balls and shape each into a disk; wrap each with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
4. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper (or use 4 baking sheets and cook all at once).
5. Unwrap 1 disk of dough (keep remaining dough refrigerated). Between 2 sheets of lightly floured wax paper, roll out dough to 1/8-inch thickness; remove top wax paper. Cut into cookies with 2-inch round cookie cutter; freeze raw cookies on wax paper until firm. Place cookies on baking sheets and bake until edges of cookies turn light golden, about 10 minutes. Transfer to wire rack and let cool; repeat with remaining dough, rerolling scraps to yield 56 cookies.
6. Meanwhile, make icing; in a small bowl, whisk together confectioners' sugar and enough of the remaining 2-3 tablespoons milk to make icing smooth and of drizzling consistency. Decorate each cookie as desired with 1/2 teaspoon icing and 1/2 teaspoon colored sugar or sugar pearls. Let icing set before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. You can have your cookies and eat them too during any holiday. It's hard to find a sugar cookie recipe because the end result doesn't turn out the way you had hoped. These sugar cookies are soft, moist and flavorful. They're even more delicious without the colored sugar or sugar pearls. Make these cookies for any holiday and they will be devoured. 

Turkey, Black Bean and Mushroom Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 red bell pepper chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 3/4 lb. ground turkey breast
• 1 (28 oz.) can diced tomatoes
• 1 (15 1/2 oz.) can black beans, rinsed and drained
• 2 cups thinly sliced white or cremini mushrooms
• 1 tbsp. dark chili powder
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

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

1. Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 5 minutes.
2. Add tomatoes, beans, mushrooms, chili powder, cumin, oregano, salt, and pepper to Dutch oven; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Chili is a wonderful comfort food to enjoy during the cold winter months. It's warms you inside and out. This flavorful chili is made from ground turkey breast, five servings of vegetables and three different spices. Don't be intimidated by the ingredients in this dish. The chili is flavorful and delicious. The chili is even better the next day when you store it in the refrigerator because all the flavors blend together. You can even top this chili with shredded cheddar cheese, a dollop of sour cream or homemade guacamole to enhance the flavor of the chili.

White Chocolate-Drizzled Coconut Macaroons

Ingredients:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 tsp. salt
• 1 (7 oz.) package unsweetened coconut flakes
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 oz. white chocolate, coarsely chopped

Makes 24 Servings (1 macaroon per serving)

1. Preheat the oven to 325 F. Line 2 large baking sheets with parchment paper.
2. Whisk together egg whites, sugar, and salt in a large bowl until frothy. Add coconut, vanilla and almond extract, stirring until combined well.
3. With a small ice-cream scoop, scoop batter by 2 tablespoonfuls and place, 1 inch apart, on prepared baking sheets. (Or using dampened hands, for coconut mixture into 24 (1-inch) balls.) With dampened fingers, slightly flatten each mound.
4. Bake until macaroons are set and golden brown on the bottom, 22-25 minutes. Lightly spray wire rack with nonstick spray; transfer cookies to rack and let cool completely.
5. Place cookies with rack over sheet of wax paper. Put chocolate in small bowl and set over small saucepan of simmering water until melted. With small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, 15-20 minutes. (Can be stored in single layer in airtight container at room temperature up to 1 week.)

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cookies and eat them too. Plus, they're gluten free. These macaroons have a nice crunch to them and the white chocolate adds a nice sweetness to them. If you don't have almond extract on hand, use coconut extract instead and the macaroons will taste just as good.

Turkey Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1/4 tsp. ground cinnamon
• 1 (14 1/2 oz.) can low-sodium chicken broth
• 1 (28 oz.) can unsalted diced tomatoes
• 1 tbsp. tomato paste
• 1 lb. cooked turkey breast, skin removed, cubed (about 3 cups)
• 1 (15 oz.) can unsalted pinto beans
• salt
• freshly ground black pepper
• 2 scallions, thinly sliced (optional)

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

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cumin, chili powder, oregano, and cinnamon. Add broth, tomatoes, and tomato paste. Simmer, partially covered, until slightly thickened, about 30 minutes.
2. Add turkey and beans and their liquid; simmer 30 minutes more, stirring occasionally.  Season to taste with salt and pepper. Top with scallions, if desired. Serve hot or warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Ever wonder what to do with leftover turkey? You can use leftover white meat turkey with a few pantry items to make a delicious comfort food. The flavors blend very well together and the spices give the chili a nice kick to it. This chili is different because it has leftover white meat in it and it's actually good for you. You can buy unsalted pinto beans at your grocery store or at a health store. I highly recommend adding some shredded cheddar cheese topped with a spoonful of sour cream for a more filling meal.

Sweet Potato Chips

Ingredients:

• 1 lb. sweet potatoes, peeled
• coarse sea salt
• nonstick cooking spray
• lime wedges (optional)

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 or olive oil in a mister
2. Using a wide vegetables peeler or mandolin, slice the sweet potatoes paper-thin in 1 1/2-inch strips. Lay the strips in a single layer on the silpat. Do not overlap or let the chips touch each other. Sprinkle with salt and spray with nonstick cooking spray or mister.
3. Place the sheet pan in preheated oven and bake for 50 minutes or until the potatoes are crisp and slightly golden. Remove from sheet pan and place in a single layer on a clean sheet of parchment.
4. Finish with a squeeze of fresh lime over the potato chips.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. These potato chips are a healthy alternative to the regular potato chips you buy at the grocery store. Sweet potatoes are quite tasty when they are seasoned well. These chips make a nice snack during the day whenever you get your hunger cravings. 

Wild Mushroom and Goat Cheese-Stuffed Chicken Breasts

Ingredients:

• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 lb. shiitake mushrooms, stems discarded, caps finely chopped
• 3/4 tsp. herbes de Provence
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 oz. reduced-fat goat cheese, softened
• 4 (1/4-lb.) boneless, skinless chicken breasts
• 1 shallot, chopped
• 3/4 reduced-sodium chicken broth
• 6 tbsp. dry sherry
• 1 tsp. cornstarch
• 2 tsp. cold water

Makes 4 Servings (1 stuffed chicken breast with 3 tablespoons)

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the garlic; cook until fragrant, about 30 seconds. Add the mushrooms, herbes de Provence, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper; cook, stirring occasionally, until the mushrooms are golden, 5-6 minutes. Transfer the mixture to a bowl; add the cheese and stir until combined. Let the mixture cool completely.
2. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through to the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket with 2 tablespoons of the mushroom-cheese mixture.
3. Wipe out the skillet. Add the remaining 1 teaspoon oil and heat over medium heat. Add the chicken and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until chicken is browned on the outside and cooked through, 7-8 minutes on each side. Cut each chicken breast into 4 or 5 slices, transfer to a serving plate, and keep warm.
4. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the broth and sherry; bring to a boil. Reduce the heat and simmer about 3 minutes. Meanwhile, dissolve the cornstarch in the cold water in a small bowl. Stir the cornstarch mixture into the skillet and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Serve the sauce over the chicken.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. The folks at Weight Watchers call this dish a company favorite. It will be a company and a family favorite. This dish is an elegant comfort food dish that 's full of flavor. The creaminess of the goat cheese and sautéed garlic and mushrooms make the chicken more succulent and juicy. Serve a colorful side of vegetables alongside this chicken and you'll have a dish that's both colorful and flavorful.

Cranberry-Stuffed Pork Loin

Ingredients:

• 1/3 cup dried cranberries, chopped
• 1/2 cup cranberry all-fruit spread
• 3 tbsp. dried plain bread crumbs
• 2 tsp. chopped fresh thyme
• 2 tsp. chopped fresh rosemary
• 1 (1 1/2-lb.) lean boneless center-cut pork loin roast, trimmed
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings (2 slices pork per serving)

1. Preheat the oven to 400 F. Place rack in roasting pan and spray rack with nonstick spray.
2. To make stuffing, put cranberries in a small bowl. Add enough boiling water to cover; let steep 10 minutes, them pour off water. Stir in 1/4 cup of fruit spread, bread crumbs, thyme and rosemary.
3. To butterfly pork, holding knife parallel to work surface, cut pork lengthwise in half, cutting about three-quarters of the way through, being careful not to cut all the way through. Open up pork and spread flat like a book. Place pork, cut side down, between two pieces of plastic wrap; gently pound with meat mallet or rolling pin until 1/2-inch thick. Remove top piece of plastic wrap; sprinkle pork with salt and pepper. Turn pork over; spoon stuffing down center. Fold pork over filling and roll up, jelly-roll fashion, to enclose. With kitchen string, tie securely in 3 or 4 places.
4. Place pork on prepared rack and roast 35 minutes. Brush with 1 tablespoon of remaining fruit spread; roast 5 minutes. Continue roasting, brushing pork with remaining 3 tablespoons fruit spread, until instant-read thermometer inserted into center of pork registers 145 F, about 5 minutes longer. Transfer pork to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant pork dish to be enjoyed during the fall holidays. Almost any fruit goes well with pork. Cranberries really compliment the pork in this dish. If you don't have pork tenderloin on hand, boneless, center-cut pork chops will work just as well. You can broil or grill these cranberry-stuffed pork chops and the end result will still be delicious. 

Sweet Potato and Cranberry Bake

Ingredients:

• 2 tbsp. coarse-grain Dijon mustard
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• 1 tbsp. fresh lemon juice
• 2 tsp. chopped fresh thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 lbs. sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup fresh cranberries
• fresh thyme sprigs (optional)

Makes 6 Servings

1. Preheat the oven to 350 F. In a large bowl, combine the mustard, olive oil, honey, lemon juice, thyme, kosher salt, and pepper. Add the sweet potatoes; toss to coat. Gently stir in the cranberries. Transfer sweet potato mixture to a 2-quart rectangular baking dish; spread in an even layer.
2. Bake, uncovered, about 1 1/4 hours or until sweet potatoes are tender, stirring once. Uncover and bake about 10 minutes more or just until sweet potatoes are starting to brown. If desired, garnish with thyme sprigs before serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the New Sonoma Cookbook. This side dish screams to be enjoyed during the fall holiday season. Sweet potatoes and cranberries are in season during the fall and they go perfectly in this side dish. The sweet potatoes and cranberries literally melt in your mouth. Don't forget to cut the sweet potatoes into equal pieces so they roast evenly. This bake goes great with turkey, chicken, pork and even certain kinds of fish.



Chocolate-Marshmallow Bark

Ingredients:

• 8 oz. bittersweet chocolate
• 2 tsp. unsalted butter
• 1 tsp. ground cinnamon
• 3 cups mini marshmallows

Makes 16 Servings (1 piece per serving)

1. Line 9-inch square baking pan with heavy foil.
2. Place chocolate and butter in a medium bowl and set over saucepan of simmering water. Cook, stirring, until melted and smooth; remove saucepan from heat and stir in cinnamon and marshmallows.
3. Scrape chocolate mixture into prepared pan; spread to form even layer. Refrigerate until chocolate is set, at least 1 hour or up to overnight. Cut bark into 4 strips, then cut each strip crosswise into 4 pieces, making total of 16 pieces.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. The original recipe calls for this sweet treat to be enjoyed in the fall but you can enjoy these treats anytime of the year. These sweet treats are gluten free and make a nice snack or sweet ending. The contrast of the bittersweet chocolate against the sweetness of the marshmallows make it a nice treat. I added a touch of ground cinnamon to these treats for a Mexican flare and they were still really good.

Chocolate Truffle Tartlets

Ingredients:

• 1/3 cup fat-free half-and-half
• 1 tbsp. trans-fate-free margarine
• 4 tbsp. granular sugar substitute
• 1 large egg yolk
• pinch salt
• 2 oz. unsweetened dark baking chocolate, chopped
• 12 frozen mini phyllo shells, thawed
• 2 tbsp. no-sugar-added lite whipped topping

Makes 12 tartlets (3 tartlets per serving)

1. In a small saucepan, combine the half-and-half, margarine, and 2 tablespoons of the sugar substitute. Cook over low heat until the mixture is hot and the margarine is melted, about 1 minute.
2. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons sugar substitute, egg yolk and salt.
3. Whisk the hot half-and-half mixture into the egg mixture, then whisk back into the saucepan and cook, whisking constantly, for 10 seconds. Remove the pan from the heat, add the chocolate, and cover. Let stand for 5 minutes for the chocolate to melt.
4. Stir the chocolate mixture to recombine. Spoon 2 teaspoons of the chocolate mixture into each tartlet shell and refrigerate for 10 minutes. To serve, top each with 1/2 teaspoon whipped topping.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These are what I call elegant sweet bites. Any dessert that uses prebaked mini phyllo shells filled with something sweet is an elegant sweet treat. You won't need to bake these shells because they thaw instantly. The filling is absolutely delicious because it tastes like a gourmet fudge that melts in your mouth. I highly recommend refrigerating these tartlets for a few hours or overnight so the flavors enhance. Serve these elegant treats to company and  they will be happy. 

Chocolate-Peanut Butter Squares

Ingredients:

• 3 cups popped plain popcorn
• 2 cups crisp rice cereal
• 2 cups circle oat cereal
• 1/3 cup unsalted peanuts, chopped
• 1 tbsp. unsalted butter
• 1 oz. unsweetened chocolate, chopped
• 1 (7 1/2-oz.) jar marshmallow crème
• 1/4 cup creamy or chunky natural peanut butter
• 3 tbsp. unsweetened cocoa powder
• 1 1/2 tsp. vanilla extract

Makes 24 Servings (1 square per serving)

1. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Combine the popcorn, rice cereal, oat cereal, and peanuts in a very large bowl.
3. Put the butter and chocolate in a large skillet set over low heat. Cook, stirring, until melted, 1-2 minutes. Remove the skillet from the heat; add the marshmallow crème, peanut butter, cocoa powder, and vanilla. Return the skillet to the heat and cook, stirring, until well blended and hot, 2-3 minutes.
4. Scrape the marshmallow mixture on top of the cereal mixture. With a rubber spatula, stir vigorously until the cereal mixture is evenly coated. Scrape into the baking pan. Spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. Lift from the pan using the foil as handles. With a serrated knife lightly sprayed with nonstick spray, cut into 24 squares.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by the number of ingredients in these sweet treats. I like to think of these treats as a sophisticated take on Rice Krispie Treats or a nutty cereal crumble. If these squares don't turn out as the squares as planned, use these treats as a crumble in yogurt or on top of ice cream for a flavorful crunch.

Cranberry-Ginger Oatmeal Cookies

Ingredients:

• 1 cup whole wheat flour
• 3/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking powder
• 4 tbsp. unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup shredded apple
• 1 tsp. vanilla extract
• 1 cup rolled or quick-cooking oats
• 3/4 dried cranberries
• 1/2 cup crystallized ginger, chopped

Makes 28 Servings (1 cookie per serving)

1. Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.
3. With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.
4. Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.

Sweet 'N' Spicy Drumettes

Ingredients:

• 2 tbsp. ketchup
• 1 1 /2 tbsp. reduced-sodium soy sauce
• 1 tbsp. honey
• 2 tsp. hot sauce
• 12 chicken drumettes (about 1 lb.), skinned

Makes 4 Servings (3 drumettes per serving)

1. Stir together ketchup, soy sauce, honey, and hot sauce in a large shallow bowl. Add drumettes, turning to coat. Refrigerate, covered, at least 1 hour or up to overnight.
2. Preheat broiler. Spray broiler rack with nonstick spray.
3. Remove chicken from marinade; discard marinade. Arrange chicken on prepared broiler rack and spray with nonstick spray. Broil 5 inches from heat, turning, until lightly charred in spots and cooked through, about 12 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a healthy take on your typical chicken wings. If you can't decide between sweet wings or spicy wings, make these wings. These wings are the perfect blend and balance of sweet and spicy. If you don't have wings, you can use the marinade for boneless, skinless chicken tenders and they will still be tasty. Serve these at your next game day party and your guests will be coming back for more.

Acorn Squash and Two-Bean Gratin

Ingredients:

• 1 small acorn squash (10-12 ounces)
• 1 (15.5 oz.) can black beans, drained and rinsed
• 1 (15.5 oz.) can pinto beans, drained and rinsed
• 2 tbsp. fresh lime juice
• 4 tsp. extra-virgin olive oil
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. ground coriander
• 1 1/2 tsp. dried oregano
• 3/4 tsp. salt
• 3 plum tomatoes, thinly sliced
• 1 cup shredded reduced-fat Mexican blend cheese
• 1/4 cup hulled pumpkin seeds

Makes 4 Servings (2 cups per serving)

1. Heat the oven to 450 F Bring a medium pot of water to a boil.
2. Meanwhile, halve the acorn squash lengthwise. Scoop out and discard the seeds and stringy strands. Thinly slice the squash crosswise, leaving the skin on.
3. Place the squash in the boiling water and cook until crisp-tender, about 3 minutes. Drain.
4. While the squash is cooking, in a large bowl, stir together the black beans, pinto beans, lime juice, oil, chili powder, coriander, oregano, and salt.
5. Add the drained squash and the tomatoes to the bean mixture and toss. Transfer to a 9 X 13-inch baking dish. Cover tightly with foil. Bake for 10 minutes, or until piping hot.
6. Uncover, top with cheese and seeds, and bake for 5 minutes longer, or until the cheese has melted. Serve hot.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This colorful dish can be enjoyed as a side dish or as a meatless main dish. This vegetarian gratin has four servings of vegetables, is flavorful and has the toppings of melted cheese topped with pumpkin seeds. A typical gratin has melted cheese topped with bread crumbs. The pumpkin seeds add some crunch to the gratin. Don't be intimidated by this dish. It may look a little messy but the end result is delicious. 

Baked Beef Ziti

Ingredients:

• 12 oz. ziti
• 2 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/3 lb. ground beef
• 1 tsp. oregano
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (28 oz.) can crushed tomatoes
• 1 cup shredded part-skim mozzarella cheese

Makes 8 Servings (1/8 of casserole per serving)

1. Preheat oven to 350 F.
2. Cook ziti according to package directions. Drain and set aside.
3. Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes; drain off any fat and return pan to heat. Stir in oregano, thyme, rosemary, salt and pepper; cook until fragrant, about 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer 5 minutes longer.
4. Spread small amount of tomato-beef mixture in 4-quart casserole dish (just enough to cover bottom of dish); top with half of ziti. Layer with half of tomato-beef mixture, 1/2 cup of mozzarella, and remaining ziti. Top with remaining tomato-beef mixture and sprinkle with remaining 1/2 cup of cheese. Bake until heated through and cheese is melted and golden, about 30 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call Italian comfort food. Who does not like beef, pasta and tomatoes? The herbs make this dish more aromatic and flavorful. I highly recommend adding a touch of dried basil to this dish to add more Italian flare to this dish. I highly recommend making your own fresh pasta for this dish for a more comforting feeling. I also highly recommend adding a touch of Parmesan cheese on the top because Parmesan cheese always makes almost every Italian dish taste better. This dish is the perfect comfort food to enjoy in the cold winter months and is great to enjoy when you're watching football, basketball, hockey or for movie night.

Spicy Chicken-Asparagus Stir-Fry

Ingredients:

• 3 tsp. canola oil
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1/4 tsp. salt
• 1 tbsp. grated, peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 lb. asparagus, trimmed and cut into 2-inch lengths
• 1 1/2 cups matchstick-cut carrots
• 1 small red bell pepper, cut into strips
• 1 small yellow bell peppers, cut into strips
• 2 tbsp. water
• 3 tbsp. black bean sauce
• 1 tbsp. reduced-sodium soy sauce
• 1 1/2 tsp. hot chili oil
• 2 tsp. toasted sesame seeds

Makes 4 Servings (1 2/3 cups per serving

1. Heat wok or large deep skillet over medium-high heat until drop of water sizzles in it. Add 1 1/2 teaspoons of canola oil and swirl to coat pan. Sprinkle chicken with salt; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes.
2. Add remaining 1 1/2 teaspoons canola oil to wok and swirl to coat pan. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water; cook, covered, until vegetables are crisp-tender, 4-5 minutes.
3. Return chicken to wok along with black bean sauce, soy sauce, and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're ever craving Asian takeout food, leave the phone alone and cook this dish instead. It's flavorful, colorful and good for you with all the protein and vegetables in it. If you don't have a wok on hand, use your grill instead. You can grill the chicken and vegetables and dish will taste just as good as takeout. If you want to make you dish more filling and Asian authentic, serve a half cup of cooked brown rice per serving and it will increase the Smart Points value by 3.



Chocolate-Cappucino Eclairs

Ingredients:

Pastry Cream:

• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 3 tbsp. unsweetened cocoa powder
• 2 tbsp. cornstarch
• 1 tsp. instant espresso powder
• 1/2 tsp. ground cinnamon
• 2/3 cup fat-free milk
• 1/4 cup thawed frozen fat-free whipped topping

Cream Puff Dough:

• 1 cup water
• 3 tbsp. canola oil
• 1 tbsp. unsalted butter
• 1 tsp. granulated sugar
• 1/4 tsp. salt
• 1 cup whole wheat flour
• 2 large eggs
• 1 large egg white
• 1 tbsp. confectioners' sugar, for dusting

Makes 8 Servings (1 éclair per serving)

1. To make the pastry cream, whisk together the granulated sugar, egg, and vanilla in a bowl. Whisk in the cocoa, cornstarch, espresso powder, and cinnamon. Bring the milk to a boil in a small saucepan; whisk in the cocoa mixture. Return the milk mixture to the saucepan and bring to a boil. Cook, whisking, until thickened. Spoon into a bowl. Press a piece of plastic wrap onto the surface; refrigerate until cool. Fold in the whipped topping; refrigerate.
2. Preheat the oven to 400 F. Lightly spray a large baking sheet with nonstick spray; line with parchment paper.
3. To make the cream puff dough, combine the water, oil, butter, granulated sugar, and salt in a medium saucepan and set over medium-high heat. Cook until the butter melts and the mixture boils, about 3 minutes. Stir in the flour all at once; cook, stirring constantly with a wooden spoon, until the dough begins to pull away from the side of the pan, 1-2 minutes. Remove the saucepan from the heat and stir in the eggs and egg white, one at a time, beating vigorously after each addition until the dough is shiny.
4. Fill a large pastry bag (no need to use a tip) with the dough. Pipe onto the baking sheet  to form eight 4-inch long by 2-inch wide fingers. Bake until golden, about 35 minutes. Turn off the oven. Make a small slit in one end of each éclair. Return to the oven for 10 minutes. Let cool completely on a rack.
5. To assemble the éclairs, with a small knife, make a hole in the end of each éclair. Spoon the pastry cream into a pastry bag fitted with a 1/4-inch plain tip. Pipe about 2 tablespoons pastry cream into each éclair. Dust with the confectioners' sugar. Serve within 2 hours.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This was the first time I made éclairs and they turned out tasty. These are healthy eclairs but they still tasted delicious. These eclairs are healthy and they have a France meets Italy taste to them. The French and the Italians know how to do dessert. Eclairs are a staple of France and the filling has a taste of Italy to them. The filling is flavorful and creamy and the pastry dough is not bad. These eclairs taste good you'll forget there isn't much sugar in them.

Fudgy Cocoa Brownies

Ingredients:

• 3/4 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. unsalted butter
• 1/2 cup unsweetened cocoa powder
• 2 tsp. vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 2 egg whites
• 3/4 cup walnuts, coarsely chopped

Makes 16 Servings (1 square per serving)

1. Preheat the oven to 350 F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Whisk together the flour, baking powder and salt in a small bowl; set aside. Melt the butter in a medium saucepan set over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand 5 minutes. Add the granulated sugar, brown sugar, egg and egg white to the cocoa mixture; whisk until blended. Stir in the flour mixture until blended. Stir in the walnuts.
3. Scrape the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20-25 minutes. Let cool completely in the pan on a rack. Lift from the pan using the foil as handles; cut into  16 squares.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These brownies are a new take on brownies. They're fudgy and they go great as a topping over frozen yogurt, ice cream, or even in a parfait. They're packed with chocolate flavor and it is highly recommended to be washed down with a cold glass of milk.

Caesar Salad with Poblano Dressing

Ingredients:

• 1 small poblano pepper
• 1/4 cup low-fat buttermilk
• 2 tbsp. mayonnaise
• 2 tbsp. chopped fresh cilantro
• grated zest of lime
• 1 tbsp. fresh lime juice
• 1 garlic love, minced
• 1/2 tsp. kosher salt
• 1 (12 oz.) package romaine lettuce hearts, thinly sliced
• 1 cup fat-free croutons
• 1/3 cup Pecorino-Romano cheese

Makes 6 Servings (2 1/3 cups per serving)

1. Preheat broiler.
2. To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8-9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel of charred skin, remove stems and seeds, and mince flesh.
3. To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A Caesar salad is a wonderful comfort food anytime and it's also a great salad to cleanse your system whenever you had a rough day. This is a different take on the traditional Caesar salad. This salad uses a roasted poblano pepper mixed with lime juice, cilantro and mayonnaise. This dressing certainly kicks up the heat and is flavorful in its own way. This dressing would go great on grilled chicken or fish.

Thanksgiving Turkey on the Grill

Ingredients:

• 4 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 1 tbsp. paprika
• 1 tbsp. extra-virgin olive oil
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (10 lb.) turkey, giblets removed

Makes 12 Servings, plus leftovers (2 slices white turkey & 1 slice dark turkey per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hot fire.
2. Combine the garlic, sage, paprika, oil, salt, and pepper in a small bowl; mix well. Loosen the skin around the turkey breast by running your fingers between the skin and the meat. Make a 1-inch slit on each thigh and each drumstick; run your fingers between the skin and meat to loosen the skin. Rub the garlic mixture under the skin on each side of the breast and the legs. Tuck the wing tips underneath the turkey and tie the legs together with the kitchen string to help hold the shape of the bird during grilling.
3. Place the turkey on the indirect heat section of the grill rack (away from the heat source), cover the grill, and grill until an instant-read thermometer inserted in a thigh registers 165 F, about 3 hours. Transfer the turkey to a cutting board and let stand for about 10 minutes before carving. Remove the skin before eating.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Looking for alternative ways to cook Thanksgiving dinner? Try this method. Cooking a turkey on the grill is not that scary or difficult. Cooking a turkey on the grill not only frees up your oven for other dishes but it also tastes delicious as well. The turkey is still succulent, juicy and flavorful with the garlic and spices rubbed all over. Don't forget to make your own homemade gravy to serve alongside the turkey; it makes the turkey and other side dishes more comforting.

Beef with Asparagus and Mushrooms

roilIngredients:

• 1 1/2 lbs. London broil, divided
• 4 garlic cloves, minced, divided
• 4 tsp. crushed dried rosemary, divided
• 2 tbsp. extra-virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 lb. asparagus, cut into 2-inch pieces
• 1 lb. white mushrooms, sliced
• 2 tsp. grated lemon zest
• salt
• freshly ground black pepper

Makes 4 Servings

1. Score both sides of steak in a diamond pattern with carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1-inch intervals.  Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for about 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all of the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary, season to taste with salt and pepper.
3. Cut steak into thin slices and serve with the vegetables.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love a really good steak dinner? You can make this elegant and tasty dish any night of the week and everyone will be satisfied. The aromatic flavors of rosemary, garlic and a zesty lemon give an ordinary steak and vegetables a sophisticated bite. If you're 21 or older, don't forget a glass of red wine to make the dinner complete. 

 

Spaghetti Squash with Cherry Tomatoes, Parsley, and Parmesan

Ingredients:

• 1 ( 2-lb.) spaghetti squash
• 1 1/2 tbsp. extra-virgin olive oil
• 3 large garlic cloves, thinly sliced
• 1 pint cherry or grape tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 coarsely chopped fresh flat-leaf parsley

Makes 4 Servings

1. Preheat oven to 375 F. Line small rimmed baking sheet with parchment paper.
2. With a fork or small knife, pierce squash in several places. Put on prepared baking sheet  and bake until squash gives when gently pressed, 50-60 minutes. Let cool.
3. Meanwhile, heat oil in a large skillet over medium-low heat. Add garlic and cook, stirring, until almost softened, about 2 minutes. Add tomatoes and cook, stirring occasionally, until softened and they release some juice, about 5 minutes longer. Remove skillet from heat.
4. When squash is cool enough to handle, cut lengthwise in half; scrape out seeds and discard. With fork, scrape out spaghetti-like strands and add to tomato mixture; sprinkle with salt and pepper. Cook over medium heat, tossing, until squash is heated through, about 5 minutes. Add Parmesan and parsley; gently toss.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  This dish is an alternative dish to spaghetti and tomatoes because spaghetti squash is gluten free. It's also a tasty and alternative dish to traditional spaghetti. Don't be intimidated by this  dish. It's quite tasty and flavorful. It makes a great side dish alongside a protein and it even makes a great omelet filling.

Skillet Pork Chops Apricot-Mustard Sauce

Ingredients:

• 1/2 cup apricot jam
• 2 tbsp. coarse-grained Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 2 tbsp. lime juice
• 1 garlic clove, minced
• pinch cayenne pepper
• 4 (5 oz.) boneless pork loin chops
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil

Makes 4 Servings (1 pork chop & 3 tablespoons per serving)

1. Combine the jam, mustard, soy sauce, lime juice, garlic, and cayenne in a small bowl; set aside.
2. Sprinkle the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4-5 minutes on each side; transfer to a platter to keep warm. Add the jam mixture to the skillet and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about 3 minutes. Spoon the sauce over the chops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call an elegant dinner dish. Apricot preserves mixed with Dijon mustard is absolutely delicious. If you don't have lime juice on hand, substitute apple cider vinegar because apple cider vinegar goes well with pork chops.

Herbed Oven-Fried Chicken

Ingredients:

• 1/2 cup low-fat buttermilk
• 2 tsp. ground paprika
• 2 tsp. dried sage, crumbled
• 2 tsp. dried rosemary, crumbled
• 1/2 cup cornflakes, crushed
• 3 tbsp. whole wheat flour
• 4 (1/2-lb.) boneless, skinless chicken breasts, cut crosswise in half
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (2 pieces chicken per serving)

1. Preheat oven to 400 F. Spray heavy shallow baking pan with nonstick spray.
2. Stir together buttermilk, paprika, sage and rosemary in pie plate. On a sheet of wax paper, mix together cornflake crumbs and flour.
3. Sprinkle chicken with salt and pepper. Dip chicken in buttermilk, then coat with cornflake mixture, pressing firmly so it adheres. Place chicken in prepared baking pan; lightly spray with nonstick spray. Bake until crispy and cooked through, about 35 minutes.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. Weight Watchers has done it again with a classic comfort food in making it healthy.  It's a different take on oven-fried chicken and it tastes good. The herbs are the key to making this chicken flavorful. If you don't have cornflakes on hand, use dried panko bread crumbs instead and the chicken will taste just as good. I highly recommend marinating the chicken in the buttermilk 1-24 hours in advance to make the fried chicken even more moist and flavorful.

 

Buttermilk Sorbet with Crushed Blackberry-Mint Sauce

Ingredients:

• 3 1/2 cups low-fat buttermilk
• 1/3 cup honey
• 4 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. grated orange zest
• 2 cups fresh blackberries
• 1 tbsp. chopped fresh mint + 6 small sprigs

Makes 6 Servings (2/3 cup sorbet with 1/4 cup blackberry sauce)

1. Whisk together buttermilk, honey, 3 tablespoons of sugar, vanilla, and orange zest in a medium bowl until sugar is dissolved. Pour buttermilk mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer container and freeze until firm, at least 4 hours or up to 2 days.
2. To make sauce, combine 1 1/2 cups of blackberries and remaining 1 tablespoon sugar in a small bowl. With a fork, crush remaining berries until very coarse puree is formed; let stand 10 minutes. Stir in remaining 1/2 cup blackberries and the chopped mint. (Can be made up to 4 hours ahead and refrigerated.)
3. To serve, scoop sorbet into 6 dessert dishes and top with 1/4 cup blackberry sauce. Garnish with mint sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. If you're having company over for dinner, serve this dessert. Break out the china and crystal this dessert is worth it. The buttermilk sorbet on its own is good but it's even more  delicious with the blackberry-mint sauce. The buttermilk sorbet is so nice and creamy it melts in your mouth. The sauce leaves a nice aftertaste in your mouth.

 

Butternut Squash & Kale Barley Risotto

Ingredients:

• 1 cup onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 3/4 cups pearl barley
• 1/2 cup white wine (optional)
• 5 cups hot vegetable or chicken broth
• 1 bay leaf
• 1 cup roasted butternut squash
• 2 cups chopped spinach, kale, or Swiss chard, cut into 1/2-inch pieces
• 1/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• salt
• freshly ground black pepper
• fresh lemon juice

Makes 4 Servings

1. In a large skillet, sauté the onions in the olive oil until golden. Add garlic and cook until aromatic. Add barley and stir to coat. Add wine and reduce until dry.
2. Add about 1 cup of hot stock and the bay leaf to barley, just enough to come to the top of the grain. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 5 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 4 more cups of hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. This should take about 35 minutes.
3. Stir in the vegetables; cook until the barley is slightly creamy and just tender. This should take about 15 minutes. Increase heat slightly if the mixture is too wet. Just before serving, remove the bay leaf; stir in the greens and allow to wilt. Stir in the cheese and zest. Adjust seasoning with salt, pepper and lemon juice.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. I think risotto is the ULTIMATE Italian comfort food because it's so creamy, filling and delicious. This particular risotto recipe used barley in place of the traditional Arborio rice but it's still hearty and it still uses the traditional Italian risotto technique. If you don't have barley on hand, you can still use Arborio rice and the dish will still be delicious. There are many varieties of barley risotto in this cookbook and the combination of butternut squash and kale is heavenly delicious and perfect for fall. Don't forget: Make sure the liquid is hot and add it gradually because adding hot broth keeps the temperature of the risotto hot so the grains retain their texture while cooking so the risotto is creamy.

Butternut Squash and Sage Soup

Ingredients:

• 1 (2 1/2-3 lb.) butternut squash, peeled, seeded, & cut into 2-inch chunks
• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 1 large leek, sliced
• 2 garlic cloves, minced
• 3 cups reduced-sodium vegetable broth
• 1 1/2 tsp. dried sage
• 1/4 tsp. freshly ground black pepper
• pinch cayenne pepper

Makes 4 Servings (1 1/2 cups per serving)

1. Put squash in a steamer basket; set into large saucepan over 1-inch boiling water. Cover and cook until squash is tender but still holds its shape, about 15 minutes.
2. Meanwhile, heat oil in large saucepan over medium heat. Add onion, leek, and garlic; cook, stirring, until softened, about 5 minutes. Add squash and all remaining ingredients; bring to boil. Reduce heat and simmer, covered, until squash is very soft, about 15 minutes. Remove saucepan from heat; let cool 5 minutes.
3. Puree soup, in batches if needed, in food processor or blender. Return soup to pot and reheat over medium heat.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This soup is the perfect comfort food to enjoy in the fall and early winter. It's hearty and filling and very tasty too. If you run out of vegetable or chicken stock, use apple cider or pureed apples on hand to make the soup more hearty and flavorful and more into the autumn season.

Mango-Berry Salad with Ginger Glaze

Ingredients:

• 1/2 cup warm water
• 1/4 cup apricot preserves
• 1 tsp. ground ginger
• 3 cups diced ripe mango
• 2 1/2 cups fresh blueberries
• 1/2 cup fresh raspberries

Makes 6 Servings (1 cup per serving)

1. Stir together water, preserves, and ginger in a small saucepan, mashing large pieces of apricot with fork; bring to boil. Boil, stirring occasionally, until mixture is syrupy, about 6 minutes. Remove saucepan from heat and let cool to room temperature.
2. Combine mango and blueberries in serving bowl; drizzle with apricot glaze and toss until coated evenly. Add raspberries and gently toss to combine.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who says a fruits salad has to be boring? This fruit salad is kicked up a notch with the ginger and my homemade apricot preserves and it is delicious. You can enjoy this Asian fusion salad for breakfast, as a light lunch or for dessert. You can use any kind of berry in this dessert and the salad will be delicious. I highly recommend using sugar free preserves in this recipe so you won't get a sugar high and the only sugar in this salad are the natural sugars from the fruit.

Broccolini with Warm Sun-Dried Tomato Vinaigrette

Ingredients:

• 1 lb. broccolini, stems separated
• 4 sun-dried tomatoes (packed in oil), chopped, plus 4 tsp. of the oil
• 2 tbsp. minced red onion
• 2 garlic cloves, very thinly sliced
• salt
• 1 tsp. red wine vinegar
• freshly ground black pepper

Makes 4 Servings

1. Fill a large skillet with 2 inches of water; cover and bring to a simmer. Add broccolini, cover, and return to a simmer. Uncover and cook until broccolini is crisp-tender, about 2 minutes. Drain in a colander and immediately run under cold water for 1 minute to stop cooking. Drain again and pat dry.
2. Wipe skillet dry. Add tomatoes and their 4 teaspoons oil, onion, garlic, and a pinch of salt; cover and cook over medium-low heat until onion and garlic are slightly softened, about 3 minutes.
3. Uncover, add broccolini, and toss to coat with tomato mixture. Increase heat to medium and cook, uncovered, until broccolini is cooked through, about 3 minutes. Add vinegar and salt and pepper to taste; toss to coat. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This colorful side dish can be enjoyed on all phases of the South Beach Diet and it goes great with any protein, especially fish. You can use regular broccoli if broccolini is not available. Sun-dried tomatoes are found in dressings, salads, pastas, condiments, etc. The combination of sun-dried tomatoes and broccoli are both colorful and delicious.

Vietnamese Bahn Mi Chicken Burgers

Ingredients:

• 1 lb. ground skinless chicken breast
• 2 large shallots, finely chopped
• 1 3/4 tsp. Sriracha sauce
• 3/4 tsp. kosher salt
• 1/3 cup fat-free mayonnaise
• 4 light whole wheat hamburger rolls, split
• 1/4 cup very thin matchstick strips or shredded carrot
• 1/4 cup lightly packed fresh cilantro leaves

Makes 4 Servings (1 garnished burger per serving)

1. Mix together chicken, shallots, 1 teaspoon of Sriracha, and the salt in a medium bowl until combined well. With damp hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray a grill pan with nonstick spray and set over medium heat. Place patties in pan and grill until instant-read thermometer inserted into side of burger registers 165 F, about 5 minutes per side.
3. Meanwhile, stir together mayonnaise and remaining 3/4 teaspoon Sriracha in a cup. Spread bottoms of buns with Sriracha mayonnaise. Place burgers in buns and top evenly with carrots and cilantro.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love gourmet burgers, you will love these. Bahn Mi is one of the signature dishes of Vietnam and typically consists of one or more meats, accompanying vegetables, and condiments. This version of the Bahn Mi is made of ground chicken, vegetables, a spicy mayonnaise and vegetable toppings. I highly recommend adding minced garlic and some panko bread crumbs to make the burgers more flavorful and to hold them together. Other vegetables you can add include sliced English cucumbers, matchstick-cut daikon radishes and/ or sweet onions to make your burgers more filling and flavorful.

Buttermilk Panna Cotta with Strawberries

Ingredients:

• 1 tsp. unflavored gelatin
• 1 1/2 tbsp. water
• 1 vanilla bean, split
• 1 cup low-fat buttermilk
• 3/4 cup fat-free half-and-half
• 1/3 cup + 1 tbsp. granulated sugar
• 2 cups strawberries, hulled and thinly sliced
• 1 tsp. grated orange zest

Makes 4 Servings (1 panna cotta & 1/2 cup strawberries per serving)

1. Spray 4 (6 oz.) ramekins or custard cups with nonstick spray.
2. Sprinkle gelatin over the water in a cup. let stand until gelatin is softened, about 5 minutes.
3. Meanwhile, with edge of small knife, scrape seeds from vanilla bean; reserve pod and seeds.
4. Combine buttermilk, half-and-half, 1/3 cup of sugar, and the vanilla pod and seeds in a medium saucepan. Cover over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove saucepan from heat; stir in gelatin mixture until completely dissolved. Pour buttermilk mixture through sieve set over medium bowl; discard vanilla bean pod. Divide buttermilk mixture evenly among prepared ramekins. Cover and refrigerate until chilled and set, at least 4 hours or up to 1 day (the longer it sets, the firmer it will be).
5. Toss together strawberries and orange zest with remaining 1 tablespoon sugar in small bowl. Cover and refrigerate at least 20 minutes or up to 1 hour.
6. To serve, run tip of thin knife around edge of each ramekin to loosen panna cotta. Dip bottoms of ramekins, one at a time, into a bowl of hot water about 5 seconds. Unmold by inverting each panna cotta onto dessert plate. Surround with strawberries.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. It's flavorful with a nice aftertaste. Panna cotta means cooked cream in Italian. A panna cotta is an Italian dessert that is made of sweetened cream that is thickened with gelatin and molded. The cream may be aromatized with rum, vanilla, almond, mint, coffee or any other flavoring. The combination of vanilla and berries is so heavenly it leaves such a nice aftertaste in your mouth. It may look complicated but this dessert is worth the time and effort.