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.

Island Chicken with Pineapple

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded & minced
• 3 garlic cloves, minced
• 1 (15 1/2) oz. can pinto beans, rinsed and drained
• 1/2 cup orange juice
• 1/2 tsp. dried oregano
• 1 cup chopped fresh pineapple
• 2 tbsp. chopped fresh parsley

Makes 4 Servings (1 cup chicken mixture & 1/4 cup pineapple per serving)

1. Sprinkle chicken with 1/4 teaspoon of salt. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked, through, bout 5 minutes. Transfer to plate.
2. Add remaining 1 teaspoon of oil, the onion, jalapeno, and garlic to skillet. Reduce heat to medium; cook, stirring, until onion is softened, about 5 minutes.
3. Stir in beans, orange juice, oregano, and remaining 1/4 teaspoon salt; bring to boil. Reduce heat and simmer until flavors are blended, about 2 minutes. Return chicken to skillet and cook until heated through, about 1 minute longer. Serve chicken topped with pineapple and parsley.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If  you love tropical food that is succulent and flavorful, this dish is for you. Don't be intimidated by the combination of jalapenos, pineapple and chicken. The flavors are juicy, flavorful and packed with heat. You can even use turkey in place of the chicken and the dish will still be good.

Our Favorite Meat Loaf

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 cup finely chopped white mushrooms
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb. lean ground beef
• 1/2 cup quick-cooking oats
• 2 large egg whites
• 3 tbsp. ketchup
• 1 tbsp. Worcestershire sauce
• 2 tsp. finely chopped freshly chopped thyme or 1/2 tsp. dried
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 garlic cloves, minced
• 1/4 cup tomato sauce

Makes 4 Servings (2 slices per serving)

1. Preheat oven to 350 F.
2. Heat oil in a large skillet over medium heat. Add mushrooms, onion, carrot, celery; cook, stirring, until onion is softened, about 5 minutes. Transfer to large bowl.
3. Add all remaining  ingredients except tomato sauce to vegetables in bowl; mix well. Press meatloaf mixture into 4 1/2 x 8 1/2 -inch loaf pan.
4. Bake meat loaf 30 minutes. Brush tomato sauce on top of loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 160 F for well done, 30-45 minutes longer. Let stand about 5 minutes. Cut into 8 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. I can understand why this is called our favorite meatloaf. It's flavorful, it's got lots of servings of vegetables and it's juicy. Who also knew that quick-cooking oats could be a great substitute for bread crumbs in holding the meatloaf together? This is a great comfort food that can be made on the weekend and be enjoyed the next day as leftovers. You won't miss the gravy with this meatloaf. The tomato sauce  makes it more flavorful.

Indian-Spiced Pork Loin with Yogurt Marinade

Ingredients:

• 1 lb. pork loin, fat removed
• 1/4 cup plain yogurt
• 1/4 tsp. ground turmeric
• 1/4 tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. dried mint
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork with salt and pepper.
2. Combine the remaining ingredients and stir to mix. Place in a leak-proof container or resealable bag such as a Ziploc bag; add pork. Force out all the air so that the meat is in contact with the marinade. Let sit for 15 minutes to overnight.
3. Grill or sauté the meat.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're looking for something quick, easy and delicious to grill, this dish is for you. Grilled pork is succulent and flavorful. Don't be intimidated by these flavors. The spices mixed in with the yogurt make the pork more flavorful and juicy. You can even use this marinade with chicken or turkey and the protein will still be juicy.