Goat Cheese and Herb Fritattas

Ingredients:

• 12 large egg white(s), or 16 oz refrigerated egg whites
• 1/4 cup(s) fat-free sour cream
•  2 tsp Dijon mustard
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1/2 cup(s) parsley, fresh, chopped
• 2 Tbsp dill, fresh, chopped
• 4 oz semisoft goat cheese, crumbled

 Makes 4 Servings

1. Preheat broiler. Coat a large ovenproof skillet with cooking spray and warm over medium heat.
2. In a large bowl, whisk together egg whites, sour cream, mustard, salt and pepper; stir in parsley, dill and goat cheese.
3. Pour into skillet and cook until almost cooked through to the surface, about 5 to 6 minutes. Note: Frequently smooth the surface of the frittata with a spatula, and lift the mixture from the sides of the pan to allow any uncooked eggs to run to the bottom.
4. When approximately 1/2 inch of the surface is still uncooked, place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes. Cut into 4 slices and serve.

 WW POINTS VALUE 4PTS.

Note: This recipe appears in http://www.weightwatchers.com/. This is a perfect meal for breakfast lunch and dinner. You can also use egg substitute if you don't have egg white substitute. The goat cheese, dill and parsley give this fritatta an authentic Mediterranean flavor that will be enjoyed again and again.

Asian Grilled Tempeh Triangles

Ingredients:

• 1 lb. soy tempeh, cut into triangles
• 1 tbsp peanut oil
• 1/2 tsp toasted sesame oil
• 1 tsp grated ginger
• 2 tbsp light soy sauce
• 1 tsp mince garlic
• 2 tbsp sliced scallions, for garnish

Makes 4 Servings

1. Place the tempeh in a glass pie plate or dish. In a small bowl, mix the peanut oil, sesame oil, ginger, soy sauce and garlic. Pour the mixture over the tempeh, turning the pieces to coat well. Place in the refrigerator for 4 hours or overnight.
2. Heat the grill to medium high heat. Lay a large piece of foil on the grill. Place the tempeh triangles on the foil on the grill. Place the tempeh triangles on the foil and grill them for 3-4 minutes per side, until golden brown. Sprinkle the tempeh with scallions.

 

WW POINTS VALUE: 5pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This recipe looked very unique and it  was always screaming "Try Me! Try Me!" Tempeh is a soy-based protein that is enjoyed by vegetarians and vegans as a meat alternative. I had never tried tempeh before and I'm always excited when I try new food. I LOVED the Asian flavors but I didn't like the tempeh at all. I didn't like the texture of it; I thought it was uncomfortable to eat. I would never recommend eating tempeh as an appetizer AGAIN! I would use the Asian flavors again over pork, fish, beef, chicken or vegetables. As for tempeh, well, we'll see.

Buche de Noel

Ingredients:

CAKE:

• 3/4 cup cake flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/2 cup skim milk, at room temperature
• 3-4 tbsp confectioners' sugar
• 2 cups fat-free nondairy whipped topping

FROSTING:

• 8 oz. light tub cream cheese (Neufchatel)
• 1 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 2 oz. semisweet chocolate, melted and cooled slightly

 Makes 18 Servings

1. Preheat the oven to 375 F. Spray a 15x10x1 jelly-roll pan with nonstick spray. Line the bottom with parchment paper; spray again with nonstick spray, them lightly flour.
2. To prepare the cake, in a medium bowl, combine the flour, cocoa powder, baking powder, cinnamon, baking soda and salt; mix well. In the bowl of an electric mixer, combine th eggs, sugar and vanilla and beat on high speed until light and fluffy, 4-5 minutes. With the mixer on low, gradually beat in the flour mixture and milk in 2 alternating additions each until combined. Pour the batter into the prepared pan.
3. Bake the cake until a toothpick inserted into the center comes out clean, 8-10 minutes. Spread a kitchen towel on a work surface and cover with a piece of wax paper. Sprinkle the wax paper with the confectioners' sugar. runa knife around the edge of the pan to loosen  the cake and invert the pan and warm cake onto the wax paper. Remove the parchment paper. Starting at the long side closest to you, using  the towel to help, carefully roll up the cake jelly-roll style. Allow to cool completely, about 45 minutes.
4. Meanwhile to prepare the frosting, in the bowl of the electric mixer, place the cream cheese, sugar, cocoa powder and vanilla. Beat on low speed until just combined, then increase speed to high and beat until smooth. With the mixer on low, add the melted chocolate; increase the speed to high and beat until smooth, 2-3 minutes.
5. Unroll the cooled cake and remove the wax paper. Spread the whipped topping over the cake and again roll up jelly-roll style. Place the cake seam side down on a derving platter. From one end of the cake, with a knife on a sharp angle, cut a wedge. Spread the cut side of the wedge with 3 tbsp of frosting and attach it, frosted side, near one end of the top of the cake and on top of the attached wedge. Run the tines along the length of the cake to make bark lines. Cover and chill 3 hours or overnight, then cut into 18 slices.

 

WW POINTS VALUE: 3 Pts. per slice

 

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the picture of this dessert in the cookbook, you would want to make it too. It's the Christmas season and I wanted to make somehting sweet and festive and I've always wanted to make a Buche de Noel. A buche de noel is a traditional French holiday cake when translated means Yule log. This recipe looks complicated but it's not as bad as it looks; it just takes patience and practice. My first attempt at a buche de noel  was kind of messy because I added a little too much cool whip for the filling and I didn't roll the log up as tight as I should have. However, the cake and frosting were delicious. I also learned another thing: I have a newfound respect for pastry chefs. Whether it's making a jelly-roll cake, brownies or cookies, baking is an acquired skill that takes time and PATIENCE! If you want proof, here's a clip from Season 3 of The Next Iron Chef:

http://www.youtube.com/user/Somebody7100#p/c/3C812877999AFCC7/17/_JuOwFsvE0U

Chef Forgione, I hope you gave your pastry chef a raise like you promised!

Coconut Macaroons

Ingredients:

• 2/3 cup fat-free sweetened condensed milk
• 1 large egg white
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp imitation coconut extract
• 2 cups crisp rice cereal
• 1 cup shredded coconut

Makes 12 Servings (24 Cookies)

1. Preheat the oven to 300 F. Line 2 baking sheets with parchment paper ( or, with foil and spray with nonstock spray).
2. Combine the condensed milk, egg white, vanilla, salt and coconut extract in a large bowl; stir in the cereal and coconut. The batter will tend to fall apart; moisten your fingers with water and press  the mounds to evenly shape them. Bake until lightly browned, about 18 minutes. Cool completely on a rack. Carefully peel the macaroons off the parchment paper or foil and store in an airtight container.
3. Drop the batter in tablespoon-size mounds onto the baking sheets, spacing them 2 inches apart.

 

WW POINTS VALUE 2 pts.

 

Note This recipe appears in the WW New Complete Cookbook. I had coconut macaroons earlier in the holiday season and I wanted to try to make the macaroons myself this holidays season.  Macaroons are normally served during Passover but you can serve them during the Christmas season as well. They're often too sweet and rich to enjoy with reservation. The crisp rice cereal filling in for the coconut are feather light but just as satisfying. It just takes some time to get used to the less fattening taste.

New Beef Burgundy

Ingredients:

• 1/4 cup whole wheat flour
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 lbs. round steak, top or bottom, cubed
• 2 tbsp. extra-virgin olive oil
• 1/2 lb. pearl onions
• 1 lb. mushrooms, quartered
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can tomatoes, pureed
• 1 cup carrots finely chopped
• 3 cups burgundy wine
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 tsp unsweetened cocoa powder
• 2 bay leaves
• 1 tsp. each of chopped rosemary. thyme, oregano
• 1/4 cup Italian parsley, chopped

Makes 8 Servings

1. In a zip-top plastic bag, combine the flour, salt and pepper. add the beef, seal the bag and toss to coat well.
2. Heat 1 tbsp. of the oil in a large saucepan over medium-high heat. Working in batches to prevent overcrowding in the pan, add the beef and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with the remaining beef.
3. Add the remaining 1 tbsp of oil to the pan. Add the onions, mushrooms, carrots, tomatoes, and garlic and cook, stirring often, for 10 minutes, or until lightly browned.
4. Add the wine, broth, tomato paste, cocoa powder, bay leaves, herbs, and beef. Bring to a boil. Reduce the heat to low, cover and simmer for 2 hours. Remove and discard the bay leaves. Sprinkle with the parsley.

WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Cookbook. It was a cold winter's day and I wanted something warm, tasty and special and this dish looked so good. This is a version of the classic French dish 'boeuf bourguignonne.' Beef, burgundy, onions and mushrooms are the hall marks of this classic dish. You can use any kid of beef for this dish and it will taste delicious. I also never though I would love mushrooms but I did. This dish takes time to cook but it's well worth the wait and the aromas of olive oil, garlic, onions, beef  and burgundy will have your kitchen smelling like Paris.

Pumpkin Flan

Ingredients:

• 1/2 cup(s) unpacked brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp cayenne pepper
• 1/8 tsp table salt
• 16 oz canned pumpkin
• 1 cup(s) fat-free evaporated milk
• 1/4 cup(s) orange juice
• 3/4 cup(s) fat-free egg substitute
• 8 Tbsp lite whipped topping
• 1/2 medium orange(s), cut into 8 thin wedges

 Makes 8 Servings

1. Preheat oven to 350°F.
2. Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3. Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

 WW POINTS VALUE 2pts.

Note: This recipe appears on http://www.weightwatchers.com/. This is a great dessert and a great alternative to pumpkin pie for Thanksgiving. All the spices and liquids give this flan a real flavor kick.

Classic Apple Pie

Ingredients:

• 2 Basic Pie Crusts (such as Pilsbury), unbaked
• 3 lbs. Golden Delicious or Granny Smith Apples (about 8 Medium), cored, peeled and cut into thin slices
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup + 2 tsp granular sugar
• 1 1/2 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 egg white, lightly beaten

Makes 12 Servings

1. Preheat the oven to 450 F.
2. On a floured surface, roll out 1 pie dough to a 12-13 circle. Fit the dough into a 9-inch pie pan, pressing  to fit and allowing excess dough to hang over the edge. In a large bowl, combine the apples, lemon juice and vanilla. In a seperate bowl, combine 1/2 cup of the sugar, the flour, the cinnamon and nutmeg; add to the apples and toss well. Transfer the apple mixture to the pie shell.
3. On a floured surface, roll out the second pie dough to a 12-13-inch inch circle. Place the second pie dough over the apple pie filling and press the dough edges; fold over to seal, crimping the edges to form a rim. Brush the dough with the beaten egg white and sprinkle with the remaining 2 tsp of sugar. With the tip of a knife, make several 1/2-inch slits through the top of the pie.
4. Bake the pie 15 minutes. Reduce oven heat to 350 F and bake until golden and the filling bubbling, 45-50 minutes longer. Coll on a wire rack.

WW POINTS VALUE: 5pts (1/12th of pie)

Note: This recipe appears in the WW New Complete Cookbook. Apple pie is a delicous dessert during the fall season. This apple pie is very similar to the apples pir recipe on the Pilsbury Pie Crust box. The vanilla and nutmeg give this recipe more flavor. You can substitute skim milk for the beaten egg white and you don't have sprinkle the pie crust with the sugar.

Mahi Mahi with a Pear and Jalapeno Chutney

Ingredients:

• 1 tbsp grapeseed oil
• 1/3 cup chopped red onion
• 2-3 tbsp fresh orange juice
• 2 tbsp lemon juice
• 2 tbsp dry white wine
• 1/3 cup sugar
• 1-2 tsp lemon zest
• 5 medium-hard pears, peeled and diced (about 2 cups)
• 3 tbsp chopped scallions, both white and green parts
• 1 jalapeno, seeded and minced
• 2 tbsp diced red pepper
• 2-3 tbsp julienned fresh mint (optional)
• 2 lbs. mahi mahi

Makes 4 Servings

1. Heat the oil in a nonreactive saucepan and add the onion. Cook, stirring occasionally, for 1 minute. Add the orange and lemon juices, wine, sugar and lemon zest. Cook over highi heat, stirring frequently, until the juices are reduced by half. Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through but still have some texture, 5-10 minutes. Place the mixture in a bowl, and let cool. Stir in the scallions, jalapeno, red pepper and mint, if using.
2. Mahi Mahi filets can be thick, so cut them crosswise into 1-inch-thick pieces if necessary. Oil the filets and broil and grill until done. It is unnecessary to turn the fish> Remove from the heat and top each serving with at least 1 tbsp of the chutney.

WW POINTS VALUE: Who knows?

Note: This recipe appears in the Legal Seafood Cookbook. Mahi Mahi is relatively inexpensive to buy when frozen at the grocery store and quite delicous when cooked. Mahi Mahi is native to Hawaii and means "strong strong" referring to its strength not its flavor. It's a tropical fish and usually best served with fruit from what I hear. This dish was deliciously different with all the fruit and vegetable flavors combined and the mint gave it a nice aftertaste. This fruit chutney can be used with snapper, swordfish, salmon,tuna and even chicken and pork. Mahi Mahi's pinkish flesh turns gray-white when cooked. Be sure to remove the mahi mahi from the heat the minute the flesh is done because it becomes dry very quickly.

Asparagus Omelets wth Goat Cheese

Ingredients:

• 1 cup liquid egg substitute
• 4 eggs
• 1/4 cup skim milk
• 2 tbsp chopped scallions
• 2 tbsp chopped fresh thyme leaves
• 2 tbsp chopped parsley
• 1/2 tsp ground black pepper
• 1/8 tsp salt
• 1/2 pound asparagus, trimmed ad cut into 1" pieces
• 1/4 cup water
• 4 tbsp crumbled reduced-fat goat cheese
• chives, for garnish

Makes 4 Servings

1. In a medium bowl, whisk together the egg substitute, eggs and milk. Stir in the scallions, thyme, parsley, salt and pepper.
2. Place the  asparagus and water in a large microwavable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. Stop and stir after 2 minutes. Drain, pat dry and add to the egg mixture.
3. Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour one-quarter of the egg mixture into the skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes, or until the bottom just begins to set. Sprinkle with 1 tbsp of the cheese. Add one-quarter of the asparagus pieces. Cook for 5 minutes, or until the eggs are almost set.
4. Using a large spatula, fold the omelet in half. Cook for 3 minutes, or until the omelet is golden and the cheese is melted. Turn onto a plate and keep warm.
5. Coat the skillet with cooking spray and repeat the process with the remaining ingredients to make 3 more omelets. Garnish with the chives.

WW POINTS VALUE: 4 pts per omelet

Note: This recipe appears in the South Beach Diet Cookbook. There is nothing like having a breakfast dish for dinner. I really enjoy omelets and I've always wanted to make them but didn't know how. Omelets look challenging but they are very easy to make when you follow the recipe. This dish was delicious and I would eat this again. If you don't have goat cheese on hand, feta cheese will work just as well. I highly recommend having eggs for dinner once a week and whatever you don't finish, wrap it up and have the egg dish for breakfast the next day. Eggs will keep you filled up and you won't feel as hungry later on. Eggs mixed with herbs and veggies make a tasty and nutricious combination.

Pumpkin-Apple Bread

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granular sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 large egg
• 1 cup low-fat buttermilk
• 1 apple, peeled, cored and grated
• 1/2 cup canned pumpkin puree
• 1 tsp confectioners' sugar

Makes 10 Servings

1. Preheat the oven to 350 F; spray a 9x5-inch loaf pan with nonstick spray.
2.  In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt and pumpkin pie spice. In a small bowl, beat the egg; add the buttermilk, apple and pumpkin. Pour over the flour mixture; stir until just blended (do not overmix).
3. Spoon into the pan. Bake until a toothpick inserted in the center comes out clean, 1-1 1/4 hours. Cool in the pan on a rack for 10 minutes; remove from the pan and cool completely on the rack. Dust with the confectioners' sugar.

WW POINTS VALUE: (1/10 OF LOAF) 3 pts.

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the picture for the pumpkin-apple bread, you would want to cook this recipe. This bread is the perfect time of year because apple and pumpkin are in season now and it's also the perfect dish for Thanksgiving. This bread has such a nice flavor to it. If you don't have or can't find any pumpkin pie spice, don' worry. You can substitute pumpkin butter from Trader Joe's and it will work just as well.

Raspberry-Lime Rickey

Ingredients:

• 2 cups unswetened frozen raspberries
• 2 tbsp fresh lime juice
• 1/4 cup sugar
• 16 oz. seltzer

Makes 4 Servings

Combine the frozen raspberries, lime juice, sugar and seltzer in a blender; blend until smooth. Remove blender conainer from stand and shake it; blend again. Serve immeadiately.

WW POINTS VALUE: 1pt

Note: This recipe appears on http://www.weightwatchers.com/. Raspberries and limes make a very tasty combination. This is a refreshing and fruity spin on a classic lime-based cocktail. You can also add vodka, gin or rum for the real deal but it will affect the point value.

Vegetable Frittata with Parmesan

Ingredients:

• 2 tbsp trans-free margarine
• 1 onion, chopped
• 2 zucchini, thinly sliced
• 4 large mushrooms. chopped or 6 sun-dried tomatoes thinly sliced
• 1/2  large red pepper, chopped
• 1/2 tsp salt
• 1/4 tsp dried thyme, crushed
• 1/4 tsp freshly ground pepper
• 4 large eggs, at room temperature
• 1 cup liquid egg substitute
• 1 1/2 tbsp grated Parmesan cheese (optional)

Makes 4 Servings

1. Place the broiler rack in the lowest (6-7" from the heat source) and preheat the broiler.
2. Melt 1 tbsp of the margarine in a large oven-safe nonstick skillet over medium heat. Add the onion, zucchini, mushrooms or sun-dried tomatoes, bell pepper, 1/4 tsp of the salt and 1/8 tsp of the pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.
3. In a large bowl, combine the eggs, egg substitute, the remaining 1/4 tsp salt, the remaining 1/8 tsp pepper and the cheese, if using.
4. Melt the remaining 1 tbsp margarine in the skillet with the vegetables over very low heat. Pour in the egg mixture. Cook, uncovered, and without stirring, for 15 minutes, or until only the top remains runny. Place the skillet under the broiler an cook under the broiler for 2 minutes, or until the eggs are just set. Slide the fritatta onto a large serving plate to serve.

WW POINTS VALUE: 5 PTS

Note: This recipe appears in the South Beach Diet Cookbook. I have never had a fritatta and I've always wanted to try to make one. You'll be surprised how easy it is to make and how delicious it is. All of the veggies in this dish make this dish a very colorful and healthy meal. Plus it's perfect to serve all your vegetarian friends. Although this recipe is listed in the breakfast chapter, I highly recommend serving this dish at dinner or as a brunch because you won't have the time and effort in the morning to make this.

Sole in Lemon Caper Butter

Ingredients:

• 2 lbs sole filets or whole sole
• Unbleached all-purposed flour
• Grapeseed oil
• 3 tbsp butter or margarine
• 1/2-1 tsp minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp capers
• 1-2 tbsp minced fresh parsley or 2 tsp chopped fresh tarragon or marjoram

Makes 4 Servings

1. Dip the sole fillets in the flour. Pour the grapeseed oil into a heavy nonreactive skillet to a depth of about 1/4  of an inch. Heat the oil until very hot. Add the fillets and saute for about 2-3 minutes on each side, or until browned and cooked through. Watch carefully and turn the heat down if necessary. You want the fillets to brown, not burn.
2. Remove the fish to a platter. Wipe out the pan, add the butter, and turn the heat to medium-high. Add the garlic, stir for 30 seconds, then pout in the lemon juice and capers. Immediately pour around the sole on the platter. Sprinkle the sole with herbs.

 

WW POINTS VALUE: Who knows?

 

Note: This recipe  appears in the New Legal Seafood Cookbook. I was in the mood for fish but not in the mood to make the dish complicated. You can use any white fish with this recipe and it will tasted delicious. The butter will go well with a side of green vegetables and rice.

Peppered Steak with Brandy-Mustard Sauce

Ingredients:

• 1 tbsp whole black peppercorns, crushed or 2 tsp cracked black peppers from a jar
• 4 (1/4-lb.) filet mignons trimmed
• 2 large zucchini, halved lengthwise and thinly sliced
• 4 shallots minced
• 3 tbsp brandy
• 1/2 cup reduced-sodium beef broth
• 1 tbsp coarse-grained Dijon mustard
• 1/2 tsp salt

Makes 4 Servings

1. Put the peppercorns on a plate; lightly press both sides of the steak into the peppercorns to coat evenly.
2. Spray a large nonstick skillet with nonstick spray and set ove medium-high heat. Add the steaks and cook until an instant-read thermometer inserted into the sideof a steak registers 145 F for medium, about 5 minutes on each side. Trnsfer to a platter and keep warm.
3. Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. (If the brandy ignites, cover the skillet with the lid and remove it from the heat until the flame is extinguished.) Stir in the broth, mustard and salt. Simmer until the sace is slightly thickened, about 3 minutes. Spoon the vegetables and sauce over the steaks.

WW POINTS VALUE: 5 (1 steak and about 1 cup vegetables with sauce)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving steak for dinner and I was inspired after watching an old episode of Tyler's Ultimate when Tyler Florence was cooking the ultimate french bistro. This was another delicious steak dinner. The brandy and the Djion mustard made the steak and vegetables taste so delicious. Zucchini is a very bland vegetable and can be added to almost any dish.

Classic Guacamole

Ingredients:

• 1 ripe avocado
• 2 plum tomatoes, chopped
• 2 scallions (white and light green portion only), thinly sliced
• 1 small jalapeno pepper, seeded and minced (wear gloves to prevent irritation)
• 1 tbsp fresh lime juice
• 1/2 tsp salt

Makes 6 Servings

Cut the avocado in half and discard the pit. Scrape the avocado pulp into a small bowl; coarsely mash with a fork. Add the tomatoes, scallions, jalapeno pepper. lime juice and salt; mix until just combined. Scrape into a serving dish and serve at once.

WW POINTS VALUE: 1PT (1/4 cup)

Note: This recipe appears in the New WW Complete Cookbook. I had a craving for my Jalapeno Turkey Burger and I wanted to add a little kick to it and this recipe lookd perfect. Guacamole is not only a perfect appetizer but it's also delicious on sandwiches and burgers. A little avocado goes a long way when you add tomatoes to the guacamole. If you wanto to give the guacamole an extra kick, add some hot sauce to it.

Stovetop Macaroni and Cheese

Ingredients:

• 2 1/4 cups elbow macaroni
• 1 cup skim milk
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 3/4 cup shredded reduced-fat Monterey Jack cheese
• 1/3 cup shredded American cheese
• 1/3 cup shredded part-skim mozzarella cheese
• 1/2 tsp ground pepper

Makes 6 Servings

1. Cook the macaroni according to the package directions; drain and return to the pot.
2. Add the milk, cheddar, Monterey Jack, American Cheese, mozzarella and pepper. Cook over low heat, stirring constantly, until hte cheeses melt, about 5 minutes.

WW POINTS VALUE: 7 (generous 1 cup)

Note This recipe appears in the New WW Complete Cookbook. I was super hungry and totaly in the mood for some macaroni and cheese plus I wanted to clean out the fridge. This recipe can be made in about 20 minutes or less. This recipe will work with any shredded cheeses you have in your fridge but be sure that at least one of them is a sharp cheese like cheddar. Sharp cheeses ensure good flavor. Plus, what is macaroni and cheese without cheddar? The pepper also gve this dish an extra kick that anyone will enjoy.

Basic Tomato Sauce

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 3 lbs (about 18) plum tomatoes, chopped or 2 (28 oz.) cans Italian plm tomatoes, drained and chopped
• 1/4 cup dry red wine
• 2 tbsp tomato paste
• 1 tbsp finely chopped oregano, or 1 tsp dried
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp crushed red pepper

Makes 12 Servings

1. Heat the oil in a nonstick Dutch oven over medium heat; add the onions and garlic. Cook, stirring frequently, until golden and softened, about 10 minutes.
2. Add the tomatoes, tomato paste, oregano, salt, ground pepper, and crushed red pepper (if using); bring to a boil.Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 25 minutes.

WW POINTS VALUE: 1pt (1/2 cup per serving)

Note: This recipe appears in the New WW Complete Cookbook. I enjoyed making the South Beach Tomato Sauce because the aromas of the ingredients are SO wonderful. I've always wanted to make my own tomato sauce and this recipe looked very promising. The smell of olive oil, garlic and onions makes you feel like you're in Italy. This was a much tastier sauce than the South Beach Tomato Sauce and it was mich thicker. But I do recommend you puree the tomatoes before making the sauce otherwise you'll have a very watery sauce. You can also substitute Vegetgable juice for the dry red wine if you don't want any alcohol in it. Plus the vegetable juice give the sauce a more nutricious flavor to it. This sauce can be used in pizzas, pasta dishes and to sauce meats and fish of all kinds.

South Beach Tomato Sauce

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1/2 onion, finely chopped
• 1 (28 oz.) can peeled Italian tomatoes
• 1/4 cup dry white wine (optional)
• 2 garlic cloves, minced
• 4 leaves fresh basil, chopped
• 2 tbsp chopped parsley leaves
• 1/2 tsp sugar substitute
• pinch ground red pepper
• 1/4 cup canned, drained, pitte ripe olives, coarsely chopped

 Makes 4 Servings

Heat the oil in a mdium saucpan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until soft. Add the tomatoes (with juice), wine, garlic, basil, parsley, sugar substitute and pepper.Reduce the heat to low and simmer for 1 hour. Add the olives and simmer for 3 minutes longer. Refrigerate until serving. (Keeps covered in the refrigerator for 1 week.)

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Cookbook. I made this sauce while I was making my classic stuffed shells. This sauce added a nice aroma to the kitchen and I felt like I was in Italy. However, I used this sauce in my Pasta with Meat Sauce and it was very watery. I don't know if I'll ever cook this sauce again.

Sauteed Peppers and Onions

Ingredients:

• 1 tbsp extra-virgin olive oil
• 4 lage bell peppers, cut into 2" wedges
• 1 large red onion, sliced and separarted into rings
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• 1/4 ts salt
• 1/4 tsp freshly ground pepper
• 2 plum tomatoes, chopped
• 3 tbsp chicken or vegetable broth or water

Makes 4 Servings

1. Heat the oil in a large skillet over medium heat. Add the bell peppers and onion and cook, stirring occasionally, for 5 minutes, or until the onion starts to soften.
2. Add the vinegar, basil, salt and pepper an cook for 1 minute. Add the tomatoes and the broth or water. Reduce the heat to low, cover and simmer,  stirring occasionally, for 8 minutes, or until the vegetables are very tender.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Cookbook. This  is a deliciously healthy side dish that is very filling if you are just grilling chicken, steak, fish oir pork. The side dish also gives the dish a more colorful look and the flavors of balsamic vinegar and tomatoes add  nice aroma.

Caramel Cake with Bourbon-Pear Sauce

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tbsp unsalted butter, softened
• 3/4 cup buttermilk, at room temperature
• 1/2 cup packed dark brown sugar
• 1/2 cup egg substitute, at room temperature
• 1/2 tsp vanilla extract
• 3 large Bosc pears, peeled, cored and cubed
• 2 tsp bourbon

 Makes 12 Servings

1.  To prepare the caramel syrup, in a medium saucepan over medium-heat, combine the granulated sugar and 1 tbsp cold water; cook, washing down the sides of the pan with a brush dipped in cold water and swirling the pan to keep the sugar moving, until it turns amber, 6-7 minutes (do not stir). Remove from the heat and carefully stir in the boiling water; cook stirring constantly, until the sugar dissolves completely. Let cool.
2. Preheat the oven to 350 F; spray a 9-inch round cake pan with nonstick spray.
3. In a medium bowl, combine the four, baking powder, baking soda and salt.
4. In a large bowl, with an electric mixer on high speed, beat the butter until creamy; add the buttermilk, brown sugar, egg substitute, vanilla and 1/4 cup of the caramel syrup, beating until well blended. Gradually add the flour mixture stirring until just combined. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in the pan 5 minutes; remove from the pan and cool completely on a rack.
5. Meanwhile, add the pears to the remaining caramel syrup in the medium saucepan; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Remove from the heat; with a fork or a potato masher, lightly mash the pears until they resemble a chunky applesauce; stir in the bourbon. Pour into a medium serving bowl; let cool sightly. Serve the cake, topping each piece with the pear sauce.

WW POINTS VALUE: 3

Note: This recipe appears in the New WW Complete Cookbook. I have passed this recipe so many times I just had to try it. I also wanted to make up for my trout disaster at dinner. This was a very nice dessert to make and eat. If you don't have Bosc pears, regular pears will work just as well. Carmel cake has a nice flavor and texture to it but the best part of this recipe is the Bourbon-Pear sauce because it sealed the deal with that little touch of bourbon. The bourbon pear sauce can also be used on top of cooked pork and even some grilled vegetables.

Rustic Tomato Soup

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3 garlic cloves, coarsely chopped
• 1/4 tsp. red pepper flakes (optional)
• 1 (28 oz.) can unsalted diced tomatoes
• 2 tbsp. fresh basil
• 2 (5.5 oz.) cans low-sodium vegetable juice
• salt
• freshly ground pepper

 Makes 4 Servings (1 cup per serving)

Heat the oil in a medium saucepan over medium-low heat. Add garlic and red pepper flakes, if using; stir occasionally until softened, about 3 minutes. Add tomatoes with juice, basil and vegetable juice. Increase heat to medium and simmer for 15 minutes. Season with salt and pepper.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in The South Beach Diet Quick and Easy Cookbook. This is a wonderful dish that can be made for brunch, lunch and dinner or even an appetizer. The smell of tomatoes, garlic and basil will bring you back to Italy (or little Italy). Basil is always the key to making a delicious Italian dish! I also recommend using fresh garlic instead of minced garlic for a more flavorful bite.

 

Grilled Asparagus with Lemon Aioli

Ingredients:

• 1/4 cup mayonnaise
• 1/2 tsp grated lemon zest
• 1 tsp lemon juice
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 lbs. medium-thick asparagus, trimmed
• 2 tsp extra-virgin olive oil

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, 1/8 tsp of the salt ad pepper.
3. In a large bowl, toss asparagus with oil and remaining 1/8 tsp salt. Grill asparagus, turning occasionally, until lightly browned and tender, 8-10  minutes. Divide asparagus among 4 plates, spoon aioli on top, and serve.

WW POINTS VALUE: 4 pts.

Note This recipe appears in the South Beach Diet Taste of Summer Cookbook. I served this side dish  with the trout dish and it was delicious. This is a great side dish that can be served anytime of the year and wth anything. You can even use the aioli with the main dish whether it be fish, chicken, steak or pork. Lemon goes well with everything. Also, anything grilled is delicious.

Lemon-Grilled Whole Trout with Pesto

Ingredients:

• 4 whole trout (about 12 oz. each), cleaned and boned
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• freshly ground pepper
• 3 lemons
• 2 tbsp store baught pesto or homemade pesto

Makes 4 Servings

1. Lightly coat the outside of each trout with oil. Sprnkle evenly inside and out with salt and season lightly with pepper. Slice 2 of the lemons into 8 slices eaach. Plce 4 slices, slightly overlapping, inside the cavity of each fish. Cut the remaining lemons into wedges.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grll fish until lightly browned on the outside and opaque and tender insdie, about 5 minutes on each side. Remove from the grill and remove heads and tails, if desired. Remove and discard lemon slices.
3. Place fish on 4 serving plates, gently open each. flesh side up, and spread 1 1/2 tsp of pesto on the inside of each fish. Serve warm with lemon wedges.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I tried trout @ Legal Seafood earlier this year and loved it. I bought trout at the local farmer's market and wanted to cook trout myself. The dish had a nice flavor to it but I didn't realized the fish had to be deboned OOOPPSSS!!! I purchased the trout with its head cut off and I assumed it was deboned. If you ever buy fish at the farmer's market, make sure you debone the fish; otherwise you won't enjoy dinner. I will make thi dish again because the flavor of lemon and pesto is delicious and I'll but trout at the grocery store ALREADY CLEANED AND DEBONED!

Apple-Cherry Crumble

Ingredients:

• 5 apples, peeled, cored and finely chopped
• 1 cup sweet cherries
• 1/3 cup fresh orange juice
• 2 tsp minced orange zest
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 3/4 cup unbleached all-purpose flour
• 1/3 to 1/2 cup packed brown sugar (light or dark)
• 3 tbsp butter or margarine
• Heavy Cream (optional)

Makes 4-6 Servings

1. Preheat the oven to 325 F.
2. Mix together the apples, cherries, orange juice, orange zest, vanilla, cinnamon and nutmeg. Place the fruit mixture in a buttered 9-inch pie plate or square pan and set aside.
3. Combine the flour and brown sugar, then cut in 2 tbsp of the butter with a pastry blender until the mixture forms crumbs about the size of small peas. Sprinkle the flour mixture over the fruit, and dot with the remaining 1 tbsp butter.
4. Bake until the apples are cooked through, the top is slightly browned, and the mixture is bubbling, about 30 minutes. Serve either hot or cold, with heavy cream, if desired, to pour over the crumble.

WW POINTS VALUE: Who Knows?

Note: This recipe appears in The New Legal Sea Foods Cookbook. I don't have the WW Point Value because the cookbook doesn't provide the nutritional info. This dessert is similar to the blueberry and peach crumble dessert. You can substitute pears, apples, apricots and even sweet cherries for the peaches and blueberries. This dessert was SOOOOO delicious. I added the vanilla, cinnamon and nutmeg to kick it up a notch and it was so good. Apples and cherries mixed with orange juice and zest and vanilla, cinnamon and nutmeg make a delicious combination of summer meets fall. Cooked fruit is just as delicious as it's served raw. I do recommend putting in some spices if you want to cook fruit. To the Berkowitz family: If you're reading this posting, the apple and cherry crumble is delicious and it should be on your menu. If you want to spice it up, just add some vanilla, cinnamon and nutmeg and people will love it, I guarantee.

Katie's Ultimate Greek Salmon Burgers

Ingredients:

• 1 lb. salmon fillet, skin removed, fish cut into1-inch chunks
• 2 tsp + 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon Mustard
• 1 tsp oregano
• 1/2 tsp ground thyme
• 4 oz. reduced-fat feta cheese (2/3 cup)
• 1/4 tsp salt
• freshly ground pepper
• 4 cups cooked spinach
• 2 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 tbsp minced onion
• 1/4 tbsp finely chopped sun-dried tomatoes
• 4 whole-wheat pitas

Makes 4 Servings

1. In a food processor, combine the salmon, 2 teaspoons of the sour cream, Dijon Mustard, oregano, thyme, feta cheese, garlic,1/8 tsp salt and 1/8 tsp of pepper; pulse until mixture comes together, 15-20 seconds. Form mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill pan or grill with cooking spray and heat to medium-high. Cook the spinach in a pan with the remaining salt and pepper until wilted about 2-3 minutes. Remove spinach from the pan and set aside. Grill the patties until cooked through, 4-5 minutes per side.
3. While the patties are cooking, in a small bowl, whisk together the remaining 1/4 cup sour cream, pepper, sun-dried tomatoes and onion.
4. Divide the spinach evenly among the pitas and place a burger alongside. Top each burger with a dollop of sun-dried tomato sour cream mixture.

WW POINTS VALUE: 8pts. Per burger

Note: This recipe was originally a recipe called South-of-the-Border Salmon Burger in the South Beach Diet Taste of Summer Cookbook. The original recipe called for lettuce, avocado, chili powder, cumin, lime and cilantro for a Tex-Mex flavor. They recommended oregano, thyme, minced onion and garlic for a Greek variation. I added sun-dried tomatoes and spinach for more of a Greek flavor and a healthier bite. I really enjoyed this recipe and I would eat this again. I would also highly recommend this dish to be on the Menu at Legal Seafood's or even at Fenway Park.

Grilled Filet Mignon with Roasted Garlic and Chipotle Pepper Chimichurri

Ingredients:

 Filet Mignon:

• 4 filet mignons (6 oz. each)
• salt
• freshly ground black pepper
• Roasted Garlic and Chipotle Pepper Chimichurri (see recipe below)

Roasted Garlic and Chipotle Pepper:

• 1 head garlic
• 1 chipotle pepper in adobo sauce
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped flat-leaf parsley
• salt (optional)
• freshly ground black pepper

Makes 4 Servings

1. To make the chimichurri: Preheat the oven to 325 F.
2. Cut the top 1/4" off the garlic to expose the cloves, wrap loosely in aluminum foil, and bake for approximately 45 minutes until the garlic is lightly browned and very soft. Cool to room temperature, then squeeze out the roasted garlic.
3. Combine the garlic with the chipotle pepper in a food processor or blender, slowly drizzle in the oil, then stir in the parsley and season with salt and pepper.
4. To make the filet mignon: Preheat the grill.
5. Season the steaks with salt and pepper. Grill the steaks to desired doneness, about 4-6 minutes per side for medium-rare. Drizzle with Chimichurri sauce.

WW POINTS VALUE: 10 Pts.

Note: This recipe appears in the South Beach Diet Cookbook. This recipe is from the menu of Smith and Wollensky in Miami Beach courtesy of Chef Robert Mignola. I don't know if I perfected this dish but this recipe was delicious. There is something about roasted garlic and olive oil that has a nice aroma to it. You can make this chimichurri sauce goes great with and grilled beef, pork, chicken, vegetables or even fish. I should let you know that Chipotle Peppers are very spicy and you should use more or less according to taste. Chipotle peppers will also clear your sinuses.

Zucchini Risotto with Sun-Dried Tomatoes

Ingredients:

• 3 1/2 cups reduced-sodium vegetable broth
• 1/2 cup tomato juice
• 1 tbsp olive oil
• 6 shallots, finely chopped
• 4 medium zucchini, chopped
• 1/2 dry white wine
• 1 1/3 cups Aborio rice
• 16 sun-dried tomato halves (not oil-packed), finely chopped
• 1/2 cup finely chopped fresh parsley
• 1 tbsp finely chopped fresh majoram, or 1 tsp dried
• 2 tbsp grated Parmesean cheese
• 1/4 tsp freshly ground pepper
• Chopped fresh parsley, to garnish

Makes 4 Servings

1.  In a medium saucepan, combine the stock and tomato juice; bring to a boil. Reduce heat and simmer.
2. In a medium nonstick pan, heat the oil. Saute the shallots until soft, about 2 minutes. Add the zucchini and wine; cook until the zucchini is softened, about 5 minutes longer. Add the rice; cook, stirring, about 1 minute.
3. Add 1 cup of the stock mixture, the sun-dried tomatoes, parsley and majoram; cook, stirring, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, until the rice is just tender. The total cooking time should be about 25-30 minutes. Stir in the cheese and pepper; serve at once, garnished with parsley.

WW POINTS VALUE: 7 (1 1/2 cups per serving)

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the photo for this recipe, you would want to cook it too. I have never  made risotto before and I was dying to try. This dish looks complicated but it it very easy to make. Just remember to have all your ingredients in place an follow the directions step by step. If you want an alcohol-free risotto, you can substitute nonalcoholic dry white wine or vegetable broth for the wine and it tastes just as delicious. The serving size is 1 1/2 cups but you will be just as full with 1 cup because it's so good.

Berry-Stuffed Cinnamon Crepes

Ingredients:

• 1 cup mixed berries, such as blueberries, raspberries, blackberries, etc.
• 2 tsp packed brown sugar
• 1 tsp lemon juice
• 1 large egg
• 2/3 cup fat-free evaporated milk
• 2 tsp granular sugar
• 1 tsp unsalted butter, melted
• 1/4 tsp salt
• 1/2cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 tsp cinnamon
• 1/3 cup reduced-fat ricotta or cottage cheese

Makes 4 Servings

1. Gently toss together the berries, brown sugar and lemon juice in a medium bowl; set aside.
2. To make the crepes, beat the egg, evaporated milk, granulated sugar, butter and salt in a large bowl. Whisk in the all-purpose flour, whole wheat flour and cinnamon until smooth.
3. Spray an 8-inch nonstick skillet with a nonstick spray and set over medium heat. When a drop of water sizzles in it, pour in a heaping 2 tablespoons of batter, tilting the skillet to coat the bottom evenly with the batter. Cook until set on the bottom, about 30 seconds. Turn and cook until lightly browned, about 10 seconds longer. Slide the crepe onto a sheet of wax paper. Repeat with the remaining batter to make a total of 8 crepes, stacking them between sheets of wax paper.
4. Spread about 2 tsp of the ricotta in the middle of each crepe and top with 2 tablespoons of the berry mixture; roll up each crepe. Place 2 crepes on each of the 4 plates.

 WW POINTS VALUE: 4 per 2 filled crepes

Note: This recipe appears in the WW in 20 Minutes Cookbook. Crepes are a delicious treat for breakfast, lunch and even a light dinner and dessert. If you don't have the patience for making crepes in a nonstick skillet, I highly recommend buying a crepe maker so you won't be frustrated. The Crepe Maker will make your life much easier, trust me. When a recipe calls for ricotta, you can substitute cottage cheese and it will taste just as good. The taste of berries and ricotta/cottage cheese is so delicious it will leave you satisfied.

Chicken Parmigana

Ingredients:

• 4 (4 oz) boneless, skinless chicken breasts, pounded to 1/4" thick
• 2 egg whites
• 1/2 cup breadcrumbs
• 1 tbsp Italian seasoning
• 4 tsp olive oil
• 2 cups tomato sauce
• 1/2 cup part-skim shredded mozzarella cheese

Makes 4 Servings

1.  Preheat the oven  to 350 F. Coat a small oven-proof dish with cooking spray. Brush the chicken on both sides with the egg whites. Mix the breadcrumbs with the seasoning on a plate; dip the chicken in the breadcrumbs and turn to coat.
2. Heat the oil in a large skillet over medium heat. Add chicken; cook until lightly browned on both sides. Set aside.
3. Add 1 cup tomato sauce to oven-proof dish. Place the chicken on top. Pour remaining sauce over chicken. Sprinkle with cheese. Bake until bubbling, about 15 minutes.

WW POINTS VALUE: 5 per serving

 Note: This recipe appears in the Weight Watchers Kick Start Guide. I had a lot of chicken in my freezer and I had a busy week ahead of me and I wanted to have some healthy chicken dinners for the week. This is a nice and filling dinner with a side of pasta and a glass of wine. Plus, you won't get hungry afterwords and this homemade dinner tastes just  as good as the chicken parm you order in an Italian restaurant.

Easy Fruit Compote

Ingredients:

• 
  
  1 lb fruit of your choice
• 1 tsp grated lemon, lime or orange zest
• 1 tbsp granular sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Makes about 2 cups

In a small saucepan over medium-low heat, bring to a boil 1 pound of blackberries, blueberries, raspberries, strawberries, pitted cherries, or pitted and diced apricots, peaches, nectarines or plums (or a combination of any of these) along with the grated lemon, orange or lime zest and granular sugar, cinnamon and nutmeg. Cook, stirring occasionally, until the fruit has softened, about 5 minutes. Remove from the heat, adjust the sweetener if necessary, and cool completely before freezing.

WW POINT VALUE: Not a whole lot I hope!

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I purchased so many peaches from the farmers' market recently and I wanted to do something sweet with them. I mixed in 1 lb of peaches with about a half cup of pitted sweet cherries along with the zest and sugar. Plus I kicked it up a notch with some cinnamon and nutmeg. Fruit Compote make a nice dessert or a nice topping for just about anything.

Chocolate-Swirled Cheesecake

Ingredients:

• 1/2 cup low-fat graham-cracker crumbs
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 3 cups reduced-fat ricotta cheese
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup sugar
• 1/2 cup sugar substitute
• 1/3 cup evaporated milk
• 2 1/2 oz. semi-sweet chocolate, melted

Makes 12 Servings

1. Preheat the oven to 325 F. Coat a 9" springform pan with cooking spray. Sprinkle the bottome of the pan with graham craker crumbs, cinnamon and nutmeg.
2. In a large bowl, with an electric mixer on medium speed, beat the cheese until light and fluffy. Add the eggs, sugar, sugar substitute, vanilla and milk and beat for 4 minutes, or until the mixture is smooth. Pour 2 cups of the batter into a small bowl and beat the melted chocolate into it.
3. Pout the plain batter into the prepared pan. Top with the chocolate batter. Using a knife, swirl the batters to create a marbled effect. Place the pan inside a larger one filled with 1" of water.
4. Bake for 45 minutes, or until the edges are lightly browned and the center is nearly set. Cool on a rack for 30 minutes, then refrigerate overnight.

WW POINTS VALUE: 4pts

Note: This recipe appears in the South Beach Diet Cookbook. Every now and then you have a craving for something sweet and delicious and this treat really hit the spot. I added a few ingredients to this recipe to make it more irresistable. I added the cinnamon and nutmeg to the graham cracker crust t give the crust more flavor. I also added the vanilla to the ricotta mixture to kick it up a notch. What's cheesecake without a hint of vanilla? This South Beach Cheesecake is very fluffy because it's made from ricotta cheese and not the traditional cream cheese; however, it is a heavenly delight.

Raspberry-Grape Sparklers

Ingredients:

• 1 cup seedless red grapes (30 Grapes)
• 1 cup raspberries
• Ice cubes
• 2 cups chilled seltzer water

Makes 4 Servings

1. In a blender, combine grapes and raspberries; puree until smooth. Strain mixture into a large pitcher (you should have about 1 cup); discard seeds.
2. Fill 4 (8 oz.) glasses with ice. Pour 1/4 cup of fruit mixture into each glass and top with seltzer. Stir gently and serve.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I've had this recipe before and it tasted so delicious but there were too many seeds in the drink the first time I made it. I wanted to try this recipe again because I wanted a nice fruit flavored treat with no added sugar. This drink is delicious and has a nice bubbly after-taste to it. I would HIGHLY recommend using a strainer to separate the seeds from the juices.

Easy Pepper Steak

Ingredients:

• 1 3/4 cups reduced-sodium beef broth
• 2 tbsp reduced-sodium soy sauce
• 1 1/2 tbs cornstarch
• 2 tsp canola oil
• 1 lb flank steak, trimmed and thinly sliced against the grain
• 4 assorted-color bell peppers, cut into thin strips
• 6 scallions, cut into 2-inch lengths
• 2 garlic cloves, minced

Makes 6 Servings

1. Stir together 1 1/4 cups of the broth, the soy sauce and the cornstarch in a small bowl until smooth; set aside.
2. Heat the oil in a nonstick wok or a large nonstick skillet over high heat. Add the steak and stir-fry until browned, about 4 minutes. Transfer to a medium bowl; set aside.
3. Add the bell peppers to the wok and stir-fry until crispy-tender about 3 minutes. Add the scallions and garlic; stir-fry about 1 minute. Add the remaining 1/2 cup broth; cook, covered, about 3 minutes. Return the beef to the wok. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute longer.

WW POINTS VALUE: 4 PTS

Note: This recipe appears in the WW in 20 Minutes Cookbook. I love steak and I love bell peppers. The smell of beef broth and soy sauce has a nice aroma as well. This is a very easy an tasty recipe to make and eat. You don't necessarily have to use flak steak; you can use sirloin or any other kind of steak for this dish. You can even serve rice with this dish if you desire.

Molten Chocolate Cake

Ingredients:

• 4 tbsp unsalted butter
• 1/2 lb (8 oz.) semisweet chocolate
• 1/2 cup granular sugar
• 3 tsp cornstarch
• 2 eggs
• 2 egg whites
• 4 tbsp brandy
• 4 tbsp unsalted butter, softened
• 4 tbsp granular sugar

Makes 4 Servings

1. Preheat the oven to 350 F
2. In a double broiler, melt the butter and the chocolate over medium heat, stirring constantly to smooth. When the mixture is completely melted, remove from the heat.
3. Add the sugar and cornstarch to the chocolate mixture and combine well.
4. Beat in the eggs and egg whites into the chocolate mixture and whisk all the ingredients together. Add the brandy and whisk again until smooth.
5. Line the bottom of each ramekin with a circle of parchment paper. Butter the parchment and the sides of the ramekin. Coat the insides of the ramekin with sugar, then fill with the chocolate batter.
6. Place the ramekins on a jelly roll pan or cooking sheet and bake in the oven for 20 minutes.
7. Carefully invert each ramekin onto a dessert plate. Remove the parchment circle.
8. Serve the cakes while still warm, garnished with whipped cream, vanilla ice cream, raspberry sauce or fresh berries.

WW POINTS VALUE: Who Knows?!?!

Note: This recipe is from Calphalon. I know I'm going off course for a little bit but I want to cook without borders and I want to live a little! I've always wanted to try make my own molten chocolate cake @ home instead of paying $$ for it. I altered this recipe to make it low-fat.  If you don't have brandy on hand, you can substitute different liqueurs such as Frangelico, Grand Marnier, Amaretto or Creme de Mint. I also highly recommend seving this dish with fresh fruit and a homemade raseberry sauce.

Haddock with an Herb and Bread Crumb Topping

Ingredients:

• 1 1/2-2 lbs. haddock, skin left on
• Vegetable Oil or extra-virgin olive oil
• 1/2 cup bread crumbs
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh parsley or sweet marjoram. or 1 tbsp fresh tarragon

Variation: With Roasted Red Peppers

Slice about 3 tbsp roasted red peppers into tin strips and place on the haddock. Top with the bread crumbs and proceed below.

1. Preheat the oven to 400 F
2. Dry the haddock and oil lightly. Place in a large baking dish skin side down. Mix together the bread crumbs, cheese and herbs. Spread over the fish. Bake for 10-12 minutes, or until cooked through but still slightly translucent.

Makes 4 Servings

WW POINTS VALUE: Who Knows?

Note: This recipe appears in the New Legal Seafood Cookbook. The recipes in this cookbook look SO delicious I can't wait to try them all. If you don't have haddock, don't worry. You can use virtually any fish fillet in this recipe and  so I used cod.You can also change the herbs to vary the flavor. I had this reip the other night with roasted red peppers as a side and it was a nice dish. The red peppers also add color to yo plate. This is an easy fish dish to prepare if you or anyone else is learning to cook fish.

Blueberry and Peach Crumble

Ingredients:

• 5 peaches or nectarines, peeled and thinly sliced
• 1 cup blueberries
• 1/3 cup fresh orange juice
• 2 tsp minced orange zest
• 1 tsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 3/4 cup unbleached all-purpose flour
• 1/3 to 1/2 cup packed brown sugar (light or dark)
• 3 tbsp butter or margarine
• Heavy Cream (optional)

Makes 4-6 Servings

1. Preheat the oven to 325 F.
2. Mix together the peaches, blueberries, orange juice, orange zest, ginger, cinnamon and nutmeg. Place the fruit mixture in a buttered 9-inch pie plate or square pan and set aside.
3. Combine the flour and brown sugar, then cut in 2 tbsp of the butter with a pastry blender until the mixture forms crumbs about the size of small peas. Sprinkle the flour mixture over the fruit, and dot with the remaining 1 tbsp butter.
4. Bake until the peaches are cooked through, the top is slightly browned, and the mixture is bubbling, about 30 minutes. Serve either hot or cold, with heavy cream, if desired, to pour over the crumble.

WW POINTS VALUE: Who knows?

Note: This recipe appears in The New Legal Sea Foods Cookbook. I am a HUGE fan of Legal Sea Foods and I've always wanted to cook something from their menu regardless of what it is. The weather was finally nice and I decided to cook, of all  things, dessert. I had blueberries and peaches in my fridge and I wanted to use them. Blueberries and peaches come into season together and I've had them together before and I enjoyed them.  I don't have the WW Point Value because the cookbook doesn't provide the nutritional info.This dessert was SOOOOO delicious. I added the ginger, cinnamon and nutmeg to kick it up a notch and it was so good. Peaches and blueberries mixed with orange juice and zest and ginger, cinnamon and nutmeg make a great combonation. Cooked fruit is just as delicious as it's served raw. I do recommend putting in some spices if you want to cook fruit. To the Berkowitz family: If you're reading this posting, the blueberry and peach crumble is delicious. If you want to spice it up, just add some ginger, cinnamon and nutmeg and people will love it, I guarantee.

Chocolate-Peanut Butter Shake

Ingredients:

• 3/4 cup(s) Nesquik Fat-Free Chocolate Milk, or similar product, chilled
• 1 Tbsp unsweetened cocoa, powder
• 1 1/2 Tbsp sugar
• 1 1/2 Tbsp reduced-fat peanut butter
• 1 1/4 cup(s) ice cube(s)

Makes 2 Servings

 Place all ingredients in a blender; cover and blend until smooth. Yields about 1 cup per serving.

WW POINTS VALUE: 3

Note: This recipe appears on www.weightwachers.com.  I was browsing the website looking for cool summer dishes and I came across summer drinks and this looked like a nice sweet treat. It certainly was. It was like drinking a Reese's Peanut Butter Cup but with a lot less fat, sodium and calories. If you don't have chocolate milk in the house, don't worry. You can mix chocoalte syrup in with skim milk and the shake will taste just as good. With my gourmet burgers, onion rings and taty shakes, I could work @ one of Bobby Flay's Burger Palace's. What do you think?