Pink Grapefruit-Campari Granita

Ingredients:

• 3 cups pink or ruby red grapefruit juice
• 1 cup water
• 1/2 cup superfine sugar
• 2 tbsp. Campari
• 1 tbsp. grated lime zest

Makes 6 Servings (3/4 cup per serving)

1. Whisk together all ingredients in a large bowl until sugar is dissolved. Pour mixture into a 9 X 13-inch baking pan. Cover and freeze until partially frozen, about 2 hours. Remove from freezer and stir with fork, breaking up ice crystals. Cover pan and return to freezer, stirring mixture every 30 minutes, until completely icy, about 3 hours longer.
2. Scoop granite loosely into airtight container and freeze up to 2 weeks. To serve, scoop into glasses.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  This is what I can a refreshing after-dinner treat. Who doesn't enjoy fruit after dinner once in a while? Grapefruits will cleanse your palate and leave a nice aftertaste in your mouth. It is highly recommended that freshly squeezed grapefruit juice is used in this recipe because the flavor will be much better without the bitterness in store-bought juice sometime has. One large grapefruits makes about 1 cup of juice. Serve this at your next gathering and everyone will be happy.

Poached Eggs with Asparagus and Dill

Ingredients:

• 2 tsp. white distilled vinegar
• 2 large eggs
• 1/2 bunch pencil thin asparagus, trimmed
• 1 tbsp. lemon juice
• 1 tsp. extra-virgin olive oil
• 1 tbsp. chopped fresh dill
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 2 Servings (about 12 asparagus & 1 egg per serving)

1. Bring 4 cups water to boil in medium deep skillet. Reduce heat to bare simmer; add vinegar. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining egg. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel-lined plate to drain. Keep warm.
2. Meanwhile, combine asparagus and 1 tablespoon water in a glass pie plate. Cover loosely with sheet of wax paper; microwave on High until asparagus is crisp-tender, 2-3 minutes. Drain. Drizzle lemon juice and oil over and asparagus; toss until coated evenly.
3. To serve, divide asparagus evenly between 2 plates. Top each with 1 egg and sprinkle with dill, salt and pepper.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This has been called anytime entertaining and it certainly is entertaining and delicious. This dish is great for Sunday brunch or even a weeknight dinner. Add 3 slices of crisp-cooked reduced-fat bacon per serving and you will increase the point value by 3 points and you'll have a filling meal.

Grilled Flank Steak with Onions

Ingredients:

• 3 tbsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 2 tsp. dried oregano
• 1 large garlic clove, minced
• 1/4 tsp. freshly ground black pepper
• 1 (1 1/2 lb.) lean flank steak, trimmed
• 3/4 tsp. salt
• 1 large red onion, cut into 1/4-inch rounds

Makes 6 Servings (3 slices steak & 1/3 cup onion per serving)

1. Combine vinegar, oil, oregano, garlic, and pepper in large zip-close plastic bag. Add steak; squeeze out air and seal bag. Turn bag until steak is evenly coated. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours.
2. Meanwhile preheat grill to medium-high or prepare medium-high fire.
3. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon of salt. Spray onion with olive oil nonstick spray and sprinkle with remaining  1/4 teaspoon salt.
4. Place steak on grill rack and grill, turning once, until instant-read thermometer inserted into side of steak registers 145 F, about 12 minutes. Transfer steak to cutting board and let rest 10 minutes.
5. Meanwhile, place onion rounds on grill rack and grill, turning occasionally, until lightly charred and tender, 7-9 minutes. Thinly slice steak against grain into 18 slices and place on platter; place onion on top.

 WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This dinner is a winner and can be enjoyed any night of the week. It's quick and easy to cook, plus it's gluten free. If you're a meat lover, this dish is for you with the grilled onions alongside the steak. Add some grilled vegetables and you will have a colorful and filling dinner.
 

Osso Buco-Style Chicken

Ingredients:

• 2 tsp. extra-virgin olive oil
• 6 (7 oz.) whole chicken legs, skinned
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, minced
• 1 tsp. dried oregano
• 1/8 tsp. red pepper flakes
• 1/2 cup reduced-sodium chicken broth
• 1 (28 oz.) can crushed tomatoes
• 1/2 tsp. salt

Makes 6 Servings (1 whole chicken leg with 1/2 cup of sauce per serving)

1. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add 3 chicken legs and cooked until browned, about 4 minutes on each side. Transfer the chicken to a plate. Repeat to brown the remaining chicken.
2. Add the onion, carrot, celery, garlic, oregano, and pepper flakes to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Pour in the broth, stirring constantly to scrape the brown bits from the bottom of the pan. Stir in the tomatoes, salt, and chicken; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and very tender, about 40 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Osso bucco is a Millanese specialty  that consists of veal shanks braised with vegetables, white wine and broth, is often garnished with gremolata and served with a side of risotto Milanese. This version of an Italian classic uses chicken in place of the veal and it tastes just as good. This dish is very filling it will leave you satisfied.

Double Chocolate-Hazelnut Biscotti

Ingredients:

• 3/4 cup hazelnuts, chopped
• 1 3/4 cups all-purpose flour
• 3/4 mini chocolate chips
• 1/2 cup unsweetened Dutch-process cocoa
• 1 tbsp. espresso or coffee powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. vanilla extract

Makes 80 Servings (1 biscotti per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Line 2 large baking sheets with foil; spray with nonstick spray.
2. Spread hazelnuts in jelly-roll pan; bake, shaking pan once or twice, until lightly browned, about 8 minutes. Wrap hot nuts in a clean kitchen towel and rub nuts together to remove as much of the skins as possible. Let cool.
3. Combine 2 tablespoons of hazelnuts, the flour, 2 tablespoons of chocolate chips, the cocoa, espresso powder, baking soda and salt in food processor. Pulse until nuts are finely ground; transfer to large bowl.
4. Combine sugar, eggs, egg whites, and vanilla in food processor (no need to clean bowl); process until lightly thickened, about 2 minutes. Add flour to mixture, stirring until blended well. Stir in remaining hazelnuts and chocolate chips. Spoon one-fourth of batter (about 3/4 cup) along one side of prepared baking sheet to form a log about 14 inches long and 1 1/2 inches wide; repeat with remaining batter, forming 2 logs on each baking sheet.
5. Bake until toothpick inserted into center of log comes out clean, about 15 minutes, rotating baking sheets after 8 minutes. Let cool on baking sheets on wire racks 10 minutes.
6. Reduce oven temperature to 300 F. With two spatulas, transfer 1 log to cutting board. With long serrated knife, cut log on diagonal into 1/2-inch slices. Repeat with remaining logs, making total of 80 biscotti. Stand slices, about 1 inch apart, on prepared baking sheets. Bake until dry to touch, 20-25 minutes. Let cool completely on wire racks. (Biscotti will continue to crisp as they cool.)

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Biscotti are twice-baked cookies that hail from Italy. The combination of hazelnut and chocolate is so heavenly delicious. These biscotti are delicious and they taste better than what you would buy at the store. If you don't have hazelnuts on hand, use almonds, walnuts or even macadamia nuts and the biscotti will taste just as good. These biscotti are best enjoyed with a cup of tea.

Oatmeal Cookies with Cherries & Almonds

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 1 /3 cups old-fashioned (rolled) oats
• 1/2 cup dried cherries, coarsely chopped
• 1/2 cup sliced almonds
• 1/4 cup toasted wheat germ

Makes 44 Servings (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, cinnamon, baking powder, and salt in medium bowl. With an electric mixer on medium-high speed, beat butter and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low. Add flour mixture and beat just until blended. Stir in oats, cherries, almonds, and wheat germ.
3. Roll rounded tablespoons of dough into balls, making total of 44 balls. Place about 2 inches apart on prepared baking sheets. Lightly flatten each ball with palm of hand.
4. Bake until cookies are golden, about 15 minutes. Transfer cookies with parchment to wire racks and let cool completely.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are like a small bite of oatmeal in your mouth. These oatmeal cookies are not like the oatmeal cookies you get at the grocery store. The dried cherries and sliced almonds add a nice touch of flavor to them. These cookies are great when you're on a diet and they're perfect when you're craving something sweet.

Old-Fashioned Chicken Pot Pie

Ingredients:

•  1 tsp. butter
• 2 cups sliced white or cremini mushrooms
• 1 small onion, finely chopped
• 3 cups coarsely chopped cooked boneless, skinless chicken breasts
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 cup low-sodium chicken broth
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 tsp. dried  thyme
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fat-free evaporated milk
• 2 tbsp. whole wheat flour
• 4 pieces reduced-fat crescent roll dough

Makes 6 Servings (1/6 of pie per serving)

1. Preheat oven to 375 F. Spray 10-inch shallow round baking dish or casserole dish with nonstick spray.
2. Spray large pot with nonstick spray. Add butter and melt over medium heat. Add mushrooms and onion; cook, stirring, until softened, about 5 minutes. Stir in chicken, mixed vegetables, broth salt, paprika, thyme, and pepper. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
3. Meanwhile, whisk together 1/4 cup of the evaporated mil and the flour in a small bowl until smooth; stir into chicken mixture. Cook over medium heat, stirring constantly, until sauce bubbles and thickens, about 2 minutes. Stir in remaining 1/4 cup evaporated milk and cook 3 minutes longer.
4. Spoon chicken mixture into  prepared dish. Unroll crescent rolls and arrange around inside edge of baking dish to form border (the middle will not be covered). Bake until crust is golden brown and filling is bubbly, about 15 minutes.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Chicken pot pie is a wonderful comfort food that can be enjoyed in the winter. No dish warms the body and soul like a homemade chicken pot pie. This is a different kind of chicken pot pie because there are more chicken and vegetables in this pie. Also, evaporated milk is used in this recipe. This pot pie is very filling and full of flavor. The pie crust is really nice with the chicken and vegetables and it's easy to cut the pie with this dough. I highly recommend adding a touch  of minced garlic to the mushroom and onion mixture because garlic always makes everything taste better. Also, when you cook the chicken, season it with salt, pepper and garlic for flavor. This pot pie makes a nice lunch the next day too.

California Wrap

Ingredients:

• 1 leaf red or green lettuce
• 1 slice turkey breast
• 1 slice ham
• 1 thin slice tomato
• 1 thin slice avocado
• 1 tsp. lime juice
• 1 leaf watercress or arugula
• 1 tbsp. sugar-free Ranch dressing

Makes 1 Wrap

1. Fan lettuce leaf on plate. Top with turkey, ham and tomato.
2. In a small bowl, combine the avocado and lime juice, then spoon onto tomato. Top with watercress or arugula and dressing. Roll up and secure with a wooden pick.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. These wraps are quick and easy and make great snacks or a light lunch. These wraps actually taste better than what you would order at a deli or sandwich shop. It's like having the sandwich without the bread. These wraps are filling and flavorful and will quickly become a favorite.



Fresh Corn and Blueberry Pancakes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup yellow cornmeal
• 2 tbsp. granulated sugar
• 1 tbsp. + 1 tsp. baking powder
• 1 tsp. salt
• 1 3/ 4 cup reduced-fat milk
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 3/4 cup fresh or frozen blueberries
• 3/4 cup fresh or frozen corn kernels
• 1/4 cup pure maple syrup

Makes 6 Servings (4 pancakes & 2 teaspoons syrup per serving)

1. Whisk together flour, cornmeal, sugar, baking powder, and salt in medium bowl. Make a well in the middle of flour mixture. Combine milk, egg substitute, and oil in well; with fork, stir until mixed well. With rubber spatula, stir flour mixture just until flour mixture is moistened (batter will be lumpy). Gently stir in blueberries and corn.
2. Spray griddle with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn and cook until golden brown, about 3 minutes longer. Transfer pancakes to platter and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 24 pancakes. Serve with maple syrup.

WW POINTS VALUE: 12 pts.

Note: This recipe appears in the WW Family Meals Cookbook. The people at Weight Watchers have done it again with another version of pancakes/waffles. I know they're a lot of points but they make a great weekend breakfast/brunch treat. I usually make waffles because waffles are easier to cook and store in your freezer. You don't taste the corn kernels but you can taste the blueberries and maple syrup. If you don't have egg substitute, mix two whole eggs and the pancakes/waffles will taste just as good. I highly recommend adding a touch of ground cinnamon, nutmeg and vanilla to make these treats more flavorful.

 

 

Lemon Mousse with Fresh Berries

Ingredients:

• 1/4 oz. unsweetened gelatin
• 1/2 cup fresh lemon juice
• 1 tsp. lemon zest
• 2/3 cup granulated sugar
• 2 tbsp. margarine
• 2 cups low-fat vanilla yogurt
• 1 cup raspberries or sliced strawberries

Makes 4 Servings (2/3 cup mousse & 1/4 cup berries per serving)

1. In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute.
2. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt.
3. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com This is a very interesting take on mousse. This mousse kind of have the structure of pudding but has the flavors of a classic lemon mousse. The berries add a nice touch to the dessert giving it a more fruity flavor. 

Tomato Salsa with Avocado and Onion

Ingredients:

• 2 tomatoes, finely chopped
• 1/2 red onion, chopped
• 1/4 avocado, cubed
• 1 green chile pepper, seeded and chopped
• 2 tbsp. chopped parsley
• 1 tbsp. red wine vinegar
• 2 tsp. lime zest
• 1 tsp. lime juice
• 1/4 tsp. ground cumin
• assorted cut fresh vegetables, such as celery sticks, cauliflower florets, or cucumber slices
• whole wheat pita triangles

Makes 6 Servings

 

In a large serving bowl, combine the tomatoes, onion, avocado, pepper, parsley, vinegar, lime zest, lime juice, and cumin. Let stand for 15 minutes before serving. Serve with the cut vegetables for dipping and pita triangles.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This is a chunky salsa that is a refreshing and filling dip for any occasion. Don't worry if it looks like a hot mess. This salsa is colorful and delicious and it goes great with vegetables, grilled chicken, steak, and even certain kinds of fish. If you're on Phase 2, you can have toasted pita chips with salsa. Heck, you can even serve this salsa with eggs.



Vegetable Dumplings with Soy Dipping Sauce

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 1/2 cups shredded green cabbage or coleslaw mix
• 1/2 cup shredded carrot
• 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/4 cup + 2 tsp. reduced-sodium soy sauce
• 24 wonton wrappers
• 1 tsp. Asian (dark) sesame oil

Makes 6 Servings (4 dumplings & 1 tablespoon sauce per serving)

1. Preheat oven to 350 F. Spray large baking sheet with nonstick spray.
2. Heat olive oil in a large skillet over medium-high heat. Add cabbage, carrot, half of scallions, and the garlic; cook, stirring, until cabbage is wilted, about 2 minutes. Remove skillet from heat and stir in 2 teaspoons of soy sauce.
3. Lay wonton wrappers on work surface. Place 1 teaspoon cabbage mixture in center of each wrapper. With wet finger, moisten edges of wrappers, one at a time. Fold one corner over to meet opposite corner forming triangle; firmly press edges together to make tight seal. Repeat, transferring dumplings to prepared baking sheet; spray with nonstick spray.
4. Bake until dumplings are golden brown, about 15 minutes.
5. Meanwhile, stir together remaining  1/4 cup soy sauce, remaining scallions and the sesame oil in serving bowl. Serve with dumplings.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  This was a different take on typical Asian snacks. These wonton treats are baked not fried and they are not actually bad. They are very filling and will quickly fill you up. I highly recommend putting parchment paper on the baking sheet so the wontons don't stick to the baking sheet.