Tomato and Leek Frittata

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 medium leeks
• 8 large eggs
• 1/4 cup skim milk
• pinch of salt
• freshly ground black pepper
• 1/2 cup fat-free shredded cheddar cheese
• 2 small tomatoes
• 1 tbsp fresh thyme

Makes 8 Servings

1. Preheat oven to 350 F. Warm oil in 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
2. In medium bowl, whisk eggs, milk, salt, and pepper. Stir in cheese. Pour over leek mixture in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top.
3. Transfer to oven, cook 10 minutes, until center is cooked through and tomatoes lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter and sprinkle with thyme. Cut into wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on The South Beach Diet Online. Eggs are a great way to kick-start your weight loss journey. This frittata was absolutely delicious. The combination of eggs, tomatoes, cheese and onions is so yummy it will leave you satisfied. It's hard to eat our at a restaurant because the quality of food is no where near the quality or taste of the meals you cook at home. You woulnd't be able to find something like this in any restaurant. Leeks can be gritty, so they need to be washed thoroughly. To dislodge the dirt, put the sliced leeks in a colander and rub vigorously under cold running water. If you can't find fresh leeks, I highly recommend buying packed leeks at your grocer's freezer. I also recommen using Organic Herbes de Provence Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic, rustic Mediterranean flavor.

 



Sauteed Chicken Breasts with Tomato-Caper Sauce

Ingredients:

• 4 (1/4-pound) chicken breast cutlets
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tsp extra-virgin olive oil
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (14 1/2-oz.) can diced tomatoes
• 5 pitted brine-cured kalamata olives, halved
• 1 tbsp capers, drained
• 1 tsp dried thyme

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium-high  heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side; transfer to a plate. Set aside.
2. Add the onion and garlic to the skillet; cook until softened, about 1 minute. Add teh wine and cook about 2 minutes. Add the tomatoes with their juice, the olives, capers, and thyme. Reduce the heat and simmer until the sauce thickens slightly, about 5 minutes longer.
3. Return the chicken  to the skillet and cook until heated through, about 1 minute.

WW POINTS VALUE: 4 pts (1 chicken cutlet & about 1/3 cup sauce per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Chicken was on sale at the grocery store and I wanted make a delicious chicken dinner. I was in the mood for Mediterranean food and this recipe looked to easy to pass up. This dinner hit the spot and was delicious. I loved how the kalamata olives and capers gave this tomato sauce a real kick. Serve this dinner with a salad or a vegetable side dish and you have a healthy Mediterranean meal at your kitchen table that is quick, easy and more affordable than what you'd get at a restaurant. Plus, it's better tasting as well. 

Flourless Chocolate-Orange Torte

Ingredients:

Torte:

1/2 cup trans-fat-free margarine

1/4 cup granular sugar substitute

4 eggs, separated

3/4 cup ground almonds

1/2 cup matzoh cake meal

4 oz. bittersweet chocolate, finely chopped

1/2 tsp vanilla extract

1 tsp grated orange zest

1/4 cup fresh orange juice

sliced almonds

 

Glaze:

1/4 cup fat-free half-and-half

1/4 cup bittersweet chocolate chips

 

Makes 12 Servings

1. For the torte: Heat oven to 325 F. Line an 8-inch can pan with wax paper.
2. Using a wooden spoon, cream margarine and sugar substitute together in a large bowl unti light and fluffy. Whisk in egg yolks. Stir in almonds, matzoh meal, chocolate, vanilla, zest and orange juice (batter will be thick).
3. In another large bowl, whit and electric mixer at high speed, beat egg whites until they form stiff peaks. Gently fold whites into chocolate batter. Turn batter into pan and bake until a tester inserted in the center comes out clean, 40-45 minutes. Cool torte in pan on a wire rack for 5 minutes, then turn out onto the rack and cool for another 30 minutes.
4. For the glaze: When torte has cooled, combine half-and-half and chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is slightly thickened, 2-3 minutes. Remove from heat and let stand for 2 minutes. Spread glaze over top of cake. Garnish with sliced almonds, if using.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I made this yummy dessert over the Passover/Easter holiday and it was SO delicious. This dessert is perfect for those who eat a gluten-free diet because there is not flour in this treat and it's filled with so much flavor. I'm not Jewish but I have come to love Jewish desserts and this dessert did not disappoint. I learned that chocolate, matzoh cake meal and nuts are popular ingredients in Passover desserts. This torte has all three PLUS the orange juice and zest for a more  bold flavor. The combination of chocolate and orange is so decadent I think it should be served for dessert whenever your having company for dinner. Dessert should always be a memorable close to a dinner meal because you always want to finish with a bang.

Cheeseburgers with Grilled Onions

Ingredients:

• 1 lb. lean ground beef
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup low-fat shredded cheddar cheese, sharp-variety
• 1/2 small uncooked red onion, cut into 4 thin slices
• 1/2 tsp extra-virgin olive oil
• 1/4 tsp dried oregano
• 4 whole-wheat hamburger rolls, split
• 1 small tomato, cut into 8 thin slices                                                       

Makes 4 Servings

1. Preheat grill to medium-hot heat.
2. In a medium bowl, gently combine beef, garlic, salt and pepper; form into four 1/2-inch-thick patties. Place on grill and cook 4 to 5 minutes on one side; flip and continue cooking until desired degree of doneness, about 3 to 4 minutes more. Sprinkle each burger with 1 tablespoon of cheese; cook until cheese melts, about 1 minute.
3. Meanwhile, brush both sides of onion with oil. Grill until bottom is lightly browned, about 3 to 4 minutes. Flip onion and sprinkle with oregano; grill for 2 to 3 minutes more.
4. Lightly toast open-faced buns on grill. Place burgers on buns and top each with onion and tomato slices.

WW POINTS VALUE: 7 pts. (1 cheeseburger per serving)

 

Note: This recipe appears on www.weightwatchers.com. Who does not love a juicy cheeseburger once in a while? This cheeseburger is both simple and easy and everyone will love it. I made this cheeseburger this past weekend and it totally hit the spot. If you want to add more flavor to these cheeseburgers, I do highly recommend adding Worcestershire sauce, tomato paste and a pinch of bread crumbs because the Worcestershire sauce and tomato paste add boldness to the cheeseburgers and the breadcrumbs hold the burger together. I also recommend putting the shredded cheese in the burger to give the burger more moisture. Grilling/toasting the buns is another way to enjoy the cheeseburger because it makes the burger even more special. Don't forget to have lettuce or any other leafy green and condiment available in case you want to add more flavor. Homemade gourmet burgers are so easy and more delicious to make at home you'll never go out to a fast food joint for a burger ever again.



Light Hollandaise Sauce

Ingredients:

• 1 large egg, lightly beaten
• 1 cup low-sodium chicken broth
• 1 tbsp cornstarch
• 2 tbsp lemon juice
• 2 tbsp unsalted butter, softened
• 1/2 tsp salt
• 1/8 tsp cayenne pepper

Makes 8 Servings

 

In a small saucepan, combine the egg, stock, and cornstarch. Cook over medium heat, stirring constantly, until thickened and beginning to boil, 5-7 minutes. Boil 30 seconds, stirring, then remove from the heat. Stir in the lemon juice, butter, salt and cayenne until combined.

 

WW POINTS VALUE: 1 pt (1/4 cup per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I normally like hollandaise sauce but I was not impressed with this recipe. I think it was the chicken broth that killed the sauce. Hollandaise sauce should not taste like chicken broth. It should be thick and creamy with the egg yolks, butter and lemon juice.

Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic, papery skin removed and top sliced off to expose cloves
• 1 1/4 lbs. all-purpose potatoes, peeled and thinly sliced
• 1 bay leaf
• 1/2 tsp salt
• 3 tbsp fat-free buttermilk

Makes 4 Servings

1. Preheat the oven to 350 F. Wrap the garlic head in aluminum foil; bake until thecloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
2. In a large pot, combine the potatoes, bay leaf, 1/4 teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer and cook until the potatoes aretender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf.
3. With a potato masher or elecdtric mixer at low speed, mash the potatoes with the garlic, buttermilk andthe remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed.

WW POINTS VALUE: 2 pts

 

Note : This recipe appears in the WW New Complete Cookbook. I made these as a side dish to go with my lamb for Easter and they were different and delicious. I do recommend  emptying the pot of all the cooking liquid after the potatoes have been cooked because no one wants water in their mashed potaotes. Roasted garlic gives this mashed potatoes a new kick of flavor and takes it to another level of comfort. The combination of roasted garlic and buttermilk make these mashed potatoes so delicious you will not notice there isn;t much fat. I do recommend roasting the garlic along with the meat in the oven (separately) so that everything is in order when you're cooking. 

Herb and Garlic Roasted Leg of Lamb

Ingredients:

• 1 (3-pound) bonelss leg of lamb, tied
• salt
• freshly ground black pepper
• 1 tbsp + 1 1/2 tsp chopped fresh rosemary
• 1 tbsp + 1 1/2 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 1/4 cup Dijon mustard

Makes 8 (6-ounce) Servings

1. Heat the oven to 350 F.
2. Sprinkle lamb lightly on all sides with salt and pepper. Combine rosemary, thyme, parsley and garlic in a small bowl. Cut 1/2-inch deep slits in the thickest part of the leg and fill the cuts with the herbs, pressing the  mixture in with your finger.
3. Lightly coat alarge skillet with cooking spray and heat over medium-high heat. Brown lamb on all sides, about 5 minutes per side. Remove lamb from the skillet and transfer to a roasting pan. Coat with mustard on all sides. Roast until lamb reaches  135 F (for medium-rare) on a meat thermometer, about 1 hour.
4. Remove from the oven, cover loosely with foil, and allow to rest for 15 minutes before slicing. Serve warm.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this for Easter and it was so delicious. I used a French rack of lamb insteasd and it was still delicious. You can cook this lamb anytime of the year for a Sunday Supper or any other special occasion. The combination of Dijon mustard and herbs is heavenly delicious. I do recommend using a  meat thermometer to check the temperature of the lamb because nobody wants to eat lamb that's not quite cooked.