Monterey Jack Turkey Burgers

Ingredients:

• 3/4 lb ground skinless turkey breast (or ground pork or sirloin)
• 2 shallots finely chopped
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp ketchup (or tomato paste)
• 1 tsp minced fresh garlic
• 1/4 tsp freshly ground pepper
• 1/3 cup shredded Monterey Jack Cheese
• 4 strips turkey  bacon (optional)
• 4 hamburger buns, split and toasted
• 1 tomato, cut into 4 slices

Makes 4 servings

1. In a large bowl, combine the meat, shallots, soy sauce, ketchup, garlic, and pepper. Blend in the cheese, then form into 4 burgers.
2. Heat an indoor reidged grill sprayed with non-stickcooking spray. Cook the burgers until cooled through, 6-8 minutes on each side. When you turn the burgers, add the bacon to the grill; cook until crisp, 3-4 minutes on each side. Serve the burgers in the buns, with the bacon and tomato slices.

WW POINTS PER SERVING: 6 per Burger

Note: This recipe appears in the WW New Complete Cookbook. The Weight Watcher burgers are just as delicious as the South Beach burgers. You can substitute ground pork or ground sirloin instead of ground turkey. You can also substitute tomato paste for the ketchup. Save the ketchup for the burger condiments. Mixing the cheese into the meat adds moisture as well as flavor. I guarantee you will never eat at a fast food joint after having these kind of healthy burgers.

Herbed Vinegarette

Ingredients:

• 1/2 cup white wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh majoram
• 2 tsp chopped fresh oregano
• 2 tbsp drained and chopped capers
• 1 tsp Dijon Mustard
• 1/2 tsp sugar or sugar substitute
• ground black pepper (optional)

Makes 1 1/2 cups

In a jar with a tightlt fitted lid, combine the vinegar, olive oil, vasil, tarragon, parsley, majoram, oregano, capers, mustard, sugar and pepper, if using. Close the jar tightly and shake vigorously. Refrigerate until serving.

WW POINTS PER SERVING: 3 PTS per Tablespoon

Note: This recipe appears in the South Beach Diet Cookbook. This dressing can be used in salads and be used as marinade in chicken, pork and fish dinners. It's a nice healthy alternative to those store-bought dressings because you made it yourself and you know what's in the dressing.

Flank Steak with Herbes de Provence

Ingredients:

• 1 1/2 tbsp herbes de Provence
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (1lb) flank steak, trimmed

Makes 4 servings

1. Combine the herbes de Provence, salt and pepper in a small bowl. Rub the herb mixture on the steak.
2. Spray a large nonstick skillet or ridged grill pan with nonstick spray and set over medium-high heat. Place the steak in the skillet and cook until an instant-read thermometer inserted into the side of the steak register 145 F for medium, about 5 minutes on each side.
3. Transfer the steak to a cutting board and let rest 5 minutes. Cut across the grain into 12 slices.

WW POINTS VALUE: 5 per serving (3 slices)

Note: This recipe appears in the WW in 20 Minutes Cookbook. Yoou don't have ot use flank steay for this recipe. You can easily use filet mignon and it will taste just as delicious but I would highly recommend putting the Filet mignon under a broiler. I also highly recommend using a pinch of garlic mixed in with the herbs.

New York Style Cheesecake

Ingredients:

• 4 cup part-skim ricotta cheese
• 3 eggs, separated
• 2 tbsp honey
• 1/4 cup sugar or sugar substitute
• 3 tbsp cornstarch
• 1 tbsp vanilla extract
• 1/3 cup low-fat graham-cracker crumbs

Makes 10 Servings

1. Preheat the oven to 350 F. In a large bowl, beat the cheese until smooth. Stir in the egg yolks, honey, sugar, cornstarch and vanilla extract, mixing until thoroughly combined.
2. In a medium bowl, whip the egg whites with clean beaters for 2 minutes, or until soft peaks form. Fold the egg whites into the cheese mixture.
3. Coat a 9" springform pan with cooking spray and cover the bottom with cracker crumbs. Pour the cheese mixture into the pan. Bake for 30-40 minutes, or until golden and set.

WW POINTS VALUE PER SERVING: 4 PTS

Note: This recipe appears in the South Beach Diet Cookbook. I was craving a sweet treat for dessert and this recipe looked so delicious and so easy to make. I love cheesecake and have always wanted to make it myself. This cheesecake is made from ricotta cheese and has a different texture than the typical cheesecake made from cream cheese but it was still delicious. You can serve any kind of berry with this cheesecake and even top it with a dab of chocolate sauce and it's still a guilty pleasure. I used muffin tins to make mini-cheesecakes and cooked them for about 35 minutes; you still get the same amount of guilty pleasure with a regular slice of cheesecake. I highly recommend you put the cheesecake in the fridge so it stays fresh.

Orange and Lime-Marinated Halibut

Ingredients:

• 1 tsp grated orange zest
• 3 tbsp orange juice
• 1 tsp grated lime zest
• 2 tbsp lime juice
• 1 tbsp reduced-sodium soy sauce
• 1/2 tsp salt (optional)
• 1/4 tsp ground black pepper
• 2 (3/4-lb.) halibut steaks
• 2 navel oranges, peeled and sectioned, juice reserved

Makes 4 servings

1. Spray the rack of a broiler pan with nonstick spray and preheat the broiler.
2. Combine the orange zest and juice, the lime zest and juice, soy sauce, salt and pepper in a baking dish large enough to hold the fish in a single layer. add the halibut steaks and marinate about 5 minutes, turning once. Remove the halibut from the marinade; discard the marinade.
3. Place the halibut on the broiler rack and broil 4 inches from the heat until just opaque in the center, 3-4 minutes on each side.
4. Cut each halibut steak in half and place a portion on each of 4 plates. Top each piece of fish with one-fourth of the orange sections and drizzle evenly with the reserved orange juice.

WW POINTS VALUE: 4 (1/2 HALIBUT STEAK AND 1/2 ORANGE)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I have cooked this recipe before and it's such a nice dinner with a citrus taste. Halibut has a nice texture to it and the citrus flavors compliment with the halibut. The dish tastes just as good without the zest. I highly recommend serving Orange-Ginger Green Beans as a side for a citrus tang.

Orange-Ginger Green Beans

Ingredients:

• 1 lb green beans
• 1 tbsp trans-free margarine
• 1/2 cup chopped shallots
• 1 tbsp finely chopped fresh ginger
• 1/2 tsp grated orange peel (zest)

Makes 8 Servings

1. Bring a medium saucepan of water to a boil over medium-high heat. Add the beans, cover and simmer for 5 minutes, or until tender. Drain and remove to a bowl.
2. Melt the margarine in the same pan over low heat. Add the shallots and ginger and saute for 5 minutes, or until shallots are tender.  Add the beans and orange peel and toss to combine.

WW POINTS VALUE 0 PTS.

Note: This recipe appears in the South Beach Diet Cookbook. I needed a side dish for my fried chicken and this looked good and it was. Orange and ginger give ordinary green beans a snappy oriental flavor for any dish.

Oven Fried Chicken with Almonds

Ingredients:

• 1 cup whole wheat bread crumbs
• 1/4 cup grated Parmesean cheese
• 1/4 cup finely chopped almonds
• 2 tbsp finely chopped parsley
• 1 garlic clove, crushed
• 1 tsp salt
• 1/4 tsp dried thyme
• Pinch of ground pepper
• 1/4 cup extra virgin olive oil
• 2 lbs. boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 12 pieces
• Sprig italian Parsely, for garnish

Makes 6 Servings

1. Preheat the oven to 400 F. In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme and pepper. Mix thoroughly.
2. Place the oil in a shallow dish. Dip the chiken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.
3. Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170 F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with parsley.

WW POINTS VALUE: 9

Note: This recipe appears in the South Beach Diet Cookbook. This recipe looked so good and I always wanted to try it. I made this dish tonight with a side of Orange-Ginger Green Beans and it was one of the best chicken dishes I ever ate. I didn't have any almonds to cook with for that extra crunch so I substituted 1/4 cup grated orange zest and it was just as delicious. You don't have to fry chicken to get that fried taste and you'll never eat @ KFC or Boston Market for fried chicken after eating this dish, I guarantee.

 

Brownies

Ingredients:

• 3/4 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/8 tsp ground cinnamon
• 1/8 tsp salt (optional)
• 2 large eggs
• 1 egg white
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 2 oz. semisweet chocolate, finely chopped
• 4 tbsp unsalted butter

Makes 16 servings

1. Prehgeat the oven to 350 F. Spray an 8-inch square baking pan with nonstick spray.
2. In a large bowl, combine the flour, cocoa, baking powder, cinnamon and salt; mix well. In a medium bowl, combine the eggs, egg white, sugar and vanilla; beat well to dissolve the sugar.
3. In  the top of a double broiler (or in a small pot) over medium heat, combine the chocolate and butter. Melt, stirring frequently, about 3 minutes. Cool 1 minute, then stir into the egg mixture; beat well to combine. Stir the chocolate mixture into the flour mixture until just combined. Scoop the batter into the prepared pan.
4. Bake until a toothpick inserted into the center comes out almost clean, 20-22 minutes. Cool on a wire rack before cutting into 16 brownies.

WW Points per Serving: 3 (1 Brownie per serving)

Note: Thie recipe appears in the WW New Complete Cookbook. I was on a roll earlier cooking lasagna and stuffed shells for dinner and this recipe looked so delicious . (Emril Lagasse and Mario Batali would be so proud of me!) I used real vanilla I got in Mexico instead of vanilla extract and the real vanilla taste just as delish as vanlla extract. Plus I used the Semisweet chocolate and unsweeted chocolate I got in Mexico as well. I highly recommend getting vanilla and chocolate products while you're in Mexico because they're just as good as the cheap immitation products here in the USA. These brownies are so good they put Duncan Hines and Betty Crocker to shame.

Teriyaki Marinade

Ingredients:

• 1/4 cup reduced-sodium soy sauce
• 1 tbsp honey
• 3 tbsp orange juice
• 1 tbsp packed dark brown sugar
• 1 tsp dark (Asian) sesame oil
• 1 garlic cloved minced
• 1 tbsp minced peeled fresh ginger

Makes 6 Servings

In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.

WW Points Per Serving: 1 (1 1/2 tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. My mom and I were having pork chops last night for dinner and I wanted to try something new. Anyone can be ready for this Japanese-style cuisine at a moments's notice with this simple and delicious marinade. The marinade can be used for pork, chicken, beef or fish and can be doubled as a tempting dipping sauce. Iron Chef Morimoto would be very proud if you made this sauce, trust me!