An Italian Favorite: Basic Cheese Pizza

Ingredients:

• 1 lb. whole wheat pizza dough from Trader Joe's
• 1-2 tbsp extra-virgin olive oil
• 2 cups of tomato sauce
• 1 cup shredded part-skim mozzerella cheese
• 2 tbsp grated parmesean cheese
• 2 tbsp chopped fresh oregano and/or basil

Serves 6

1. Arrange one rack on the bottom rung of the oven. Preheat the oven to 500 F.
2. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a lightly loured rolling pin, roll into a 12-inch circle. Transfer the circle of dough to a non-stick pizza pan or baking sheet, gently pulling the dough back to a 12-inch circle.
3. Brush the dough with the extra-virgin olive oil. Place the oiled dough in the oven and bake the crust 5-10 minutes.
4. Take the pizza dough out of the oven  Spread the tomato sauce over the dough, then sprinkle the mozzerella and parmesean cheeses. Bake on the bottom rack of the oven until the crust is golden and the cheeses melt, 12-15 minutes. Sprinkle with the oregano/basil just before serving.
    

WW Points Value: 5

 

Note: This recipe appears in the WW New Complete Cookbook but I've made some adjustments. I added the olive oil and baked the crust to make it easier to make and tastier to eat. Trust me, it's really delish. I love the Whole wheat pizza dough from Trader Joe's because it's delicious and inexpensive.

 

Steak so Easy and simple: Onion-Smothered Sirloin Steak

Ingredients:

• 3 tsp olive oil
• 2 large onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 1/2 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 cup reduced-sodium beef broth
• 2 (1/2-lb) boneless sirloin steaks, trimmed and cut crosswise in half

Makes 4 servings

1. Heat 2 tsp of the olive oil in a large nonstick skillet over medium-high heat. Add the onions, garlic, thyme and 1/4 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally, until the onions are soft and golden, about 8 minutes. Add the broth and cook until almost evaporated, about 4 minutes. Transfer ot a medium bowl and set aside.
   
   
2. Meanwhile, heat the remaining tsp of olive oil in another large nonstick skillet over medium-high heat. Sprinkle the steaks with the remaining 1/2 tsp of salt and 1/8 tsp pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Add the onion mixture and cook, stirring to scrape up and browned bits from the bottom of the pan, until the steaks are cooked to medium doneness, about 2 minutes longer.
   
   

Note: This recipe appears courtesy of WW in 20 Minutes Cookbook. It's one of my favorites and it's really easy to make. I always use my CuisinArt Griddler to save time when I cook steak. I also use the Vidalia Chop Wizard to slice and dice my onions. You can buy the Chop Wizard at Target for about $20. and it's a lifesaver as well.

A Dessert just in time for Fall: Apple Streudel

Ingredients:

• 
  
  4 pieces frozen phyllo dough, at room temperature
  
  
  
• 3 tsp reduced-calorie margarine, melted
• 2 Tbsp dried bread crumbs, plain
• 1 tsp sugar
• 1/4 tsp ground cinnamon
• 2 small apple(s), peeled, cored and sliced
• 1 Tbsp dried cranberries

Makes 4 Servings

1. Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
2. Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
3. In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.

WW Points Value: 2

Note: This recipes appears on WeightWatchers.com. I cooked this recipe when I was first loosing weight. It's a very simple recipe and it's one of my favorites. I highly recommend using Granny Smith Apples because they are very tart, easy to cook and have more flavor and aftertaste.

A bright Marinade: Citrus Marinade

Ingredients:

• 
  
  1/3 cup orange or grapefruit juice, preferably fresh
  
• 
  
  2 tbsp chopped fresh flat-leaf parsley, or 1 tbsp dried
  
• 
  
  2 tbsp fresh lemon or lime juice
  
• 
  
  1 tbsp extra-virgin olive oil
  
• 
  
  1 tsp dried thyme
  
• 
  
  1 garlic clove, minced, or 1 tsp garlic powder
  
• 
  
  1/4 tsp freshly ground pepper
  

Makes 4 servings

In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well. Use at once or cover and refrigerate for up to five days.

WW Points Value: 1 per 2 tbsp

Note: This recipe appears in the WW New Complete Cookbook. I had halibut for dinner and I wanted to marinate the fish with something good. This marinade looked so good and you can use it with any fish, meat or poultry. This recipe makes enough for a pound of fish, meat or 4 chicken breasts.

Steak with a new Flavor: Filet Mignon with Herb Butter

Ingredients:

• 4 tsp butter, softened
• 1 tsp chopped fresh thyme, or dried
• 1 tsp chopped fresh tarragon, or dried
• 1 tsp chopped chives
• 1 tsp grated lemon zest
• 3/4 tsp salt
• 4 (3oz) filet mignons, 1/2 inch thick, trimmed
• 1/8 tsp ground black pepper

Make 4 servings

1. With a fork, mash together the butter, thyme, tarragon, chives, lemon zest and 1/4 tsp of the salt in a cup, set aside.
2. Sprinkle the beef with the remaining 1/2 tsp salt and the pepper. Spray a large nonstick skillet with nonstick spray; set over medium-high heat. Add the beef; cook until an instant-read thermometer inserted into the side of a steak registers 145 F for medium, about 4 minutes on each side. Transfer to a platter and top each steak with one-fourth of the herb butter.

Note: This recipe appears in the WW in 20 Minutes Cookbook. I've cooked this recipe a couple of times and it's a nice and different flavor of steak. You can use any kind of steak for this recipe. It's also a great dinner for someone who's had along day or is going out for a long night; you can cook this dish in 15 minutes or less.

Bayou-Style Tuna with Roasted Red Pepper Sauce

Ingredients:

• 1 tbsp smoked sweet paprika
• 1 1/2 tsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 1 tsp salt (Optional)
• 1/2 tsp ground black pepper
• 4 (6 0z) tuna steaks, 1/2 inch thick
• 1 tbsp olive oil
• 1 (5 oz) jar of roasted red pepper, rinsed and drained
• 1/3 cup fat-free half-and-half
• 1 garlic clove, peeled or 1 tsp minced/powdered garlic

Makes 4 Servings

1. Combine the paprika, sugar, cumin, oregano, 3/4 tsp of salt and black pepper on a sheet of wax paper. Coat the tuna steaks with the paprika mixture, pressing lightly so it adheres.
2. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook about 3 minutes on each side for medium-rare or until desired doneness.
3. Meanwhile, combine the roasted  red pepper, half-and-half, garlic and the remaining 1/4 tsp of salt in a blender and puree. Transfer to a microwavable bowl and microwave on high, stirring twice, until bubbly, 1-1 1/2 minutes.
4. Sppon the sauce evenly on 4 plates and top each with a tuna steak.

Note: This recipe appears in the WW in 20 minutes Cookbook. I cooked this last night and it was so good and so Hot! I highly recommend drinking a lot of water. I also cut back on the paprika and used Creole seasoning. Creole seasoning works just as well. If you have the Griddler like I do, use it when cooking the tuna steaks to save you time and the fish will taste just as good.

Chocolate never tasted so rich- Classic Chocolate Mousse

Ingredients:

• 8 oz. bittersweet chocolate, melted
• 
  
  3 tbsp orange liqueur
  
  
  
• 
  
  2 tbsp light corn syrup
  
  
  
• 
  
  1/4 cup powdered egg whites or 1 egg white
  
  
  
• 
  
  3/4 cup warm water
  
  
  
• 
  
  1/2 cup sugar
  
  
  

Makes 12 servings

1. 
   
   In a large bowl mix the chocolate, liqueur and corn syrup. In another large bowl combine the egg white and warm water, stirring until the powder dissolves completely, about 2 minutes. With an electric mixer on low speed, beat until foamy; increase the speed to medium and beat until soft peaks form. While mixing, slowly add the sugar. Increase the speed to medium-high and continue beating until stiff, glossy peaks form.
   
   
   
2. 
   
   With a rubber spatula, stir about one-third of the meringue into the chocolate mixture. Stir well, then fold in another third of the meringue. Gently fold in the remaining meringue until completely blended. Refrigerate the mousse, covered, until firm, at least 3 hours.
   

WW Points Value: 3 (1/12 of mousse)

Note: This recipe appears in the WW New Complete Cookbook. I've never made mousse before so this was a challenge. To melt the chocolate, microwave the chopped chocolate on medium for about 4 minutes, stirring every minute. You can substitute Semisweet or milk chocolate, according to your taste. I also used Creme deMint instead of orange liqueur. You can use Amaretto as well. The mint was such a nice after taste and I highly recommend it.

Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

Ingredients:

• 
  
  1 tsp chili powder
  
  
• 
  
  1 tsp ground cumin
  
  
• 
  
  1/4 tsp salt
  
  
• 
  
  1 lb chicken breast tenders
  
  
• 
  
  1/2 cup cilantro sprigs or 1/4 cup dried cilantro
  
  
• 
  
  1/4 cup parsley
  
  
• 
  
  1/4 cup blanched slivered almonds
  
  
• 
  
  1 garlic clove or 1 tsp mined/powdered garlic
  
  
• 
  
  1 serrano chilie pepper, seeded (wear plastic gloves when handling)
  
  
• 
  
  2 tbsp lime juice
  
  
• 
  
  2 tbsp extra-virgin olive oil
  
  
• 
  
  2 tbsp water
  
  
• 
  
  Sprig Cilantro, for garnish
  
  

Makes 4 servings

1. 
   
   Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. In a cup, combine the chili, cumin and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
   
   
2. 
   
   Ina food processor, combine the cilantro, parsley, almonds, garlic and chile pepper. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in water, cover and chill until ready to serve.
   
   
3. 
   
   Place the chicken on the prepared grill rack or grill or broil 6" from the heat, turning several times, for 15 minutes, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear. Serve with the sauce and garnish with the cilantro.

WW Points Value: 6

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe tonight and it was really delicious. I used a jalapeno pepper instead of a serrano chile pepper and it was still really good. I also substitued walnuts for the almonds and they worked just as well. I still highly recommend using the CuisinArt Griddler when cooking the chicken because the chicken was really juicy and moist I always use my griddler when the recipe calls for something broiled or grilled because it saves so much time and the food is just as tasty. Eat your heart out Bobby Flay and Jose Garces!

Chili Rubbed Pork Chops

Ingredients:

• 2 tsp chili powder
• 1 1/2 tsp packed light brown sugar
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 20 oz lean pork loin, boneless center-cut chops, four 5 oz pieces
• 1 spray(s) cooking spray

Instructions
In a small bowl, combine chili powder, brown sugar, cumin, cinnamon, salt and pepper.
Butterfly pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a 1/2-inch from edge to keep halves attached. Pry chops open, then flatten them on your work surface. Rub spice mixture on both sides of chops. Place chops on a plate, cover, and refrigerate at least 1 hour or up to 24 hours.
Coat grill rack or a large grill pan with cooking spray; heat grill or set pan over medium heat. (Note: Never spray cooking spray directly into a heat source, whether a grill or a stove.)


Grill chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into thickest part of a chop should register 160°F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.

WW Points Value: 5

Filet Mignon with Sun-Dried Tomato Garlic Sauce

Ingredients:

• 4 beef tenderloin steaks (4 0z.) 1 inch thick
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/4 cup chopped sun-dried tomatoes (not oil packed)
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves minced
• 1/2 cup beef broth
• 1/4 cup A.1 Steak Sauce

Makes 4 Servings

1. Heat large nonstick skillet on medium heat. Add steaks; cook 10 -13 minutes for medium-rare to medium doneness, turning occasionally. Season with salt and pepper. Remove steaks from skillet; cover to keep warm.
2. Add tomatoes, oil and garlic to skillet; cook 1 minute. Stir in beef broth. Increase heat to medium-high; cook and stir 5 minutes or until liquid is slightly reduced. Remove from heat. Stir in steak sauce. Serve over steaks.

WW POINTS VALUE: 5 pts.

Note: This recipe appears courtesy of http://www.kraftfoods.com/. I was desperate for a healthy recipes for Christmas dinner and this looked so good. It's one of my favorites and one of the easiest. You can use any kind of steak with this as well as chicken, pork, turkey or even duck in this dish and it will still be yummy. Also, if you don't have any beef broth, use red wine in place of the broth or even a mixture of both. I highly recommend serving a side of potatoes and vegetables with this dish and this dinner will be better than what you'd order at a steakhouse.