Beef and Bean Chilli

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. lean ground beef
• 2 1/2 tsp. chili powder, divided
• 1 tsp. ground cumin
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 (28 oz.) can diced tomatoes
• 1 (15 oz. ) can kidney beans, rinsed and drained
• salt
• freshly ground black pepper

Makes 4 (1 1/2 cup) Servings

1. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add beef, 1 teaspoon of the chili powder, and cumin; sauté until browned, about 5 minutes. using a slotted spoon, transfer beef to a plate.
2. Add onion, garlic, and remaining chili powder to the same saucepan; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer for 10 minutes, stirring occasionally.
3. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thickens slightly. Season to taste with salt and pepper and serve hot.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not love a good bowl of chili? You can enjoy a hearty bowl of homemade chili at home and it will quickly fill you up. This dish is packed with protein with the meat and vegetables and the great flavor combination of garlic, chili powder and cumin. You can top this chili with thinly sliced scallions, a drop of fat-free sour cream or a handful of shredded fat-free cheddar cheese and you'll be in heaven! Even though the serving size is 1 1/2 cups, you won't eat that much chili because it will quickly fill you up. I also highly recommend serving the Savory Cheddar Cheese Biscuits with this chili because you'll need the biscuits to literally clean your bowl.

 

Ricotta Pancakes with Berries

Ingredients:

• 2/3 cup whole wheat pastry flour
• 1 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1 cup fat-free ricotta cheese
• 1 large egg
• 1 large egg white
• 3/4 cup skim milk
• 3/4 tsp. vanilla extract
• 2 cups mixed berries

Makes 4 Servings

1. Whisk flour, sugar, baking powder, ginger,  and salt in a medium bowl. Whisk ricotta, egg, egg white, milk and vanilla together in a large bowl. Add dry ingredients to wet ingredients, stirring together until blended.
2. Spray a large skillet or griddle with nonstick spray and set over medium heat. Wet hot, drop batter by 1/4 cupfuls onto pan (work in batches if necessary to avoid crowding the pan). Cook each until underside is browned and bubbles begin to form on top, 3-4 minutes. Flip pancakes and cook other sides. Repeat with remaining batter, making 8 pancakes. Serve with berries.

WW POINTS VALUE: 5 pts. (2 pancakes and 1/2 cup berries per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love pancakes? Once in a while, everyone deserves a guilty pleasure comfort food and pancakes are certainly a guilty pleasure comfort food that can be enjoyed for breakfast lunch, dinner or brunch. I was cleaning out the refrigerator and these pancakes looked to good to pass up. Pancakes made from ricotta cheese and some spices are absolutely delicious. They are nice and fluffy and they melt in your mouth along with the mixed berries. I also highly recommend adding a touch of cinnamon and /or nutmeg to these pancakes in your dry ingredients because cinnamon and nutmeg always make every sweet dish tastier. If you have any leftover pancakes, you can store them in the freezer and take them out when you feel like having your comfort food craving. 

Grilled Duck Breasts with Orange-Balsamic Glaze

Ingredients:

• 1 1/4 cups orange juice
• 1/2 cup balsamic vinegar
• 1 whole (1 3/4-pound) boneless duck breast, trimmed of all skin and fat, and separated into 4 equal pieces
• 2 small shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine or low-sodium chicken broth
• 1 tbsp. grated orange zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground white pepper
• 1 bunch arugula, torn into bite-size pieces (optional)

Makes 8 Servings

1. Combine 1 cup of the orange juice and 1/4 cup of the vinegar in a large zip-close plastic bag; add the duck. Squeeze out the air and seal the bag; turn to coat the duck. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. Spray the grill rack with nonstick spray; prepare the grill.
3. Meanwhile, to prepare the glaze, combine the shallots, wine or broth, the remaining 1/4 cup of orange juice and vinegar, garlic, orange zest, salt and pepper in a medium saucepan; bring to a boil. Reduce the heat and simmer, watching carefully and stirring occasionally, until the mixture is reduced by half, about 15 minutes. Remove from the heat.
4. Grill the duck, turning once and basting with the glaze, until the juices run clear when pierce with a fork, about 8 minutes per side.
5. Transfer the duck to a carving board; let cool slightly. Thinly slice lengthwise. Arrange the slices on serving plates and drizzle with  any leftover glaze. Serve each portion with 1/3 cup of the arugula, if using.

WW POINTS VALUE: 4 pts. (3 ounces)

 

Note: This recipe appears in the WW New Complete Cookbook. Whoever says gourmet food is not good for you, that person doesn't know what he/she is talking about! I made duck for the very first time last night for me mother and me and it  was a success. I really enjoy eating duck out at restaurants so I decided to try to cook duck at home. I was a little nervous but the end results were just perfect. We really loved the flavor combinations or orange, balsamic vinegar, shallots, garlic and red wine because they were so savory, gourmet and so comforting. I added garlic to this dish because garlic always makes everything better.  If  you like the French classic, Duck A l' Orange, you will love this modern version. If you want a more intense orange flavor, I highly recommend using aged Tangerine Balsamic Vinegar from the Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more details. I also recommend serving this meal for special occasions and for company. This meal is so upscale-good, people will be talking about it for days. 

Summer Fruit Cocktail

Ingredients:

• 2 medium peaches, cubed
• 2/3 cup blueberries
• 5 medium strawberries, sliced
• 2 tsp. fresh lemon juice
• 1 tbsp. granular sugar substitute
• 1 tbsp. sliced fresh mint

Makes 4 (3/4 cup) Servings

 

In a large bowl, gently combine peaches, blueberries and strawberries. Add lemon juice and sugar substitute; toss gently. Divide fruit among 4 bowls, sprinkle with mint, and serve.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's summer and you want to cool down, this treat is for you. There's nothing like a bowl of fresh fruit to cool you off in the summer. These fresh fruits offer a healthy dose of fiber, vitamin C as well as other antioxidants. You can also use lime juice instead of lemon juice and the cocktail will be just as delicious. I recommend adding a equal amount of lemon and lime juice to give this cocktail an extra kick of zing. The mint also adds a kick of zing as well. 

Cinnamon Rolls with Cream Cheese Frosting.

Ingredients:

Filling:

• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tsp. cinnamon

Dough:

• 2 1/2 cups all-purpose flour
• 3 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup fat-free buttermilk
• 1 large egg
• 3 tbsp. unsalted butter, melted

Frosting:

• 3/4 cup confectioners' sugar
• 3 tbsp. light cream cheese
• 1 tsp. fat-free buttermilk
• 1/8 tsp. vanilla extract

Makes 12 Servings

1. To make filling, combine all ingredients in a small bowl.
2. To make dough, preheat oven to 425 F. Spray 9 X 13-inch baking dish with cooking spray. Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, egg and 2 tablespoons butter in a small bowl. Add to flour mixture and stir dough forms. Turn dough out onto floured surface and knead until smooth, about 30 seconds.
3. With floured rolling pin, roll out dough on floured surface to 12 X 9-inch rectangle. Brush dough with remaining 1 tablespoon butter and sprinkle with filling mixture. Tightly roll up dough from long side. Pinch seams to seal. Turn roll seam side down, and with serrated knife, cut into 12 slices. Arrange cut-side down in pan. Cover pan with foil. Bake 15 minutes. Remove foil and bake until rolls are golden, 12-14 minutes. Cool in pan 10 minutes.
4. To make frosting, with electric mixer, beat all ingredients in small bowl until smooth. Spread frosting on rolls. Let stand 15 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. Remember those packaged cinnamon buns in the freezer isle of the grocery store? And you brought them home, took them out of the package, put them in the pan, baked them and spread the gooey frosting all over them? These are just like the ones you buy at the grocery store but they're much better tasting. Yes, they are packed with sugar but they are SOO GOOD! They are packed with flavor and are much more moist than the brand names at the grocery store. These treats do take time but they are worth the effort.

Mustard-Coated Lamb Steaks

Ingredients:

• 2 tbsp. Dijon mustard
• 2 tsp. herbes de Provence
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 (1/2-pound) leg of lamb steaks, trimmed
• 4 plum tomatoes, halved

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Combine the mustard, herbes de Provence, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a cup. Brush the mixture on the steaks.
3. Place the steaks on the broiler rack. Place the tomatoes, cut side up, on the broiler rack around the steaks and sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Broil 4 inches from the heat until an instant-read thermometer inserted into the side of each steak registers 145 F for medium, about 6 minutes on each side, and the tomatoes are slightly softened, about 8 minutes. Cut each steak in half and serve with tomatoes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving meat and I had lamb loin chops and I wanted to cook something juicy. This was such a tasty meal that could be made in such a small amount of time. The combination of Dijon mustard, lamb and herbs is so heavenly delicious it will be your new favorite weeknight dinner. 

Pork Chops with Scallion-Lemon Relish

Ingredients:

• 8 scallions finely chopped
• 2 tbsp. reduced-sodium soy sauce
• 2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 4 (6-oz.) pork loin chops, trimmed
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 pork chop & 2 tablespoons relish)

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Meanwhile, to make the relish, combine the scallions, soy sauce, and lemon zest and juice in a small bowl; set aside.
3. Sprinkle the pork chops with salt and pepper. Place on the broiler rack and  broil 4 inches from the heat until an instant-read thermometer inserted in the side of a shop registers 160 F for medium, about 6 minutes on each side. Serve with the relish.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a quick and easy dinner that's delicious and brighten your taste buds. Lemon and soy sauce make a surprising combination with pork. I never thought lemon would go well with soy sauce and scallions but it does. I do recommend adding garlic to your pork because garlic always makes everything better.