Vanilla Cake with Chocolate-Ginger Frosting

Ingredients:

• 1 cup + 2 tbsp cake flour or all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt (optional)
• 1/4 cup + 2 tbsp granulated sugar
• 2 tbsp + 1 tsp unsaltred butter, softened
• 1 large egg
• 2 1/2 tsp vanilla extract
• 1/2 cup skim milk
• 2/3 part-skim ricotta cheese
• 2 tbsp unsweetened cocoa powder
• 2 tbsp packed dark brown sugar
• 1/2 tsp ground ginger

Makes 12 servings

1. Preheat the oven to 350 F; spray 2 (8-inch round) cake pans with nonstick spray
2. To prepare the cake, in a small bowl, combine the flour, baking soda and salt.
3. In a medium bowl, with an electric mixer on high, cream the granulated sugar and 2 tbsp of the butter; add the egg and 2 tsp of the vanilla, beating until smooth. Gradually beat in the flour mixture alternately with the milk, until the batter is smooth. Divide the batter between the pans. Bake until a toothpick inserted in the centercomes out clean, 15-17 minutes. Cool in the pans 5 minutes; remove from the pans and cool completely on a rack. Transfer 1 cake to a platter.
4. Meanwhile, to prepare the frosting. in a food processor or blender, combine the ricotta, cocoa powder, brown sugar, the remaining 1 tsp butter, ginger and remaining 1/2 tsp of vanilla; blend until smooth. Spread a thin layer of frosting over the cake on the platter, top with the remaining cake, then spread the remaining frosting over the top and sides. Refrigerate until ready to serve.

WW POINTS PER SERVING: 3

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for a sweet desert and I've always wanted to try this recipe because it looked different. I didn't want to make a layer cake so I made cupcakes instead. They were just as delicious as making a layer cake. If you're going to make cupcakes, I highly recommend using cupcake wrappers and putting them in the oven @ 350 F and cooking them for 15-20 minutes. Part-skim ricotta cheese can be used for almonst anything; here, it's the basis for a creamy frosting. Don't try to substitute fat-free ricotta becaue its grainy texture won't work as well.

Mexican Lasagna

Ingredients:

• 1 lb. extra lean ground beef or turkey breast
• 1/2 large onion
• 1 large garlic clove, minced
• 1 1/2 cups low-fat cottage cheese
• 1 cup fat-free sour cream
• 1 jar (4 oz.) chopped green chile peppers
• 1/2 cup chopped cilantro
• 2 tsp ground cumin
• 1/8 tsp salt (optional)
• 2 1/2 cups salsa
• 4 whole wheat tortillas (6" in diameter), halved
• 1 1/4 cup (5 oz.) shredded, reduced-fat Monterey Jack cheese

Makes 8 Servings

1. Preheat the oven to 350 F. Coat a 9" X 13" baking dish with cooking spray. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the ground beef or turkey and cook, turning several times, for 5 minutes or until no longer pink.
2. Remove the ground beef or turkey to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray and place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7-8 minutes, or until lightly browned. Add to the ground beef or turkey in the bowl. 
3. In another medium bowl, combine the cottage cheese, sour cream, peppers, cilantro, cumin and salt.
4. Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cottage cheese mixture over the tortillas. Top with half of the ground beef or turkey mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack cheese. Repeat the layering sequence with the remaining tortillas, cheese and ground beef or turkey.
5. Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns to quickly.

WW POINTS VALUES PER SERVING: 5

Note: This recipe appears in the South Beach Diet Cookbook. I've been in the mood for Mexican food all week and this recipe lloked so delicious. I've cooked Italian Spinach Lasagna and Greek Lasagna and so I decided to go for a South-of-the-Border flavor. This dish was so delicious I felt like I was back in Mexico. I also highly recommend adding a pinch of hot sauce to the cottage cheese mixture for more heat and flavor and a mixed array of Mexican cheeses in this lasagna dish. This dish is even perfect for Cinco de Mayo.  Eat your hearts out Bobby Flay, Jose Garces and Emril Lagasse!

Maryland Crabcakes

Ingredients:

• 1 lb. cooked crabmeat, picked through for shells and cartilage
• 3/4 cup dried bread crumbs
• 2 shallots finely chopped
• 1/4 cup skim milk
• 3 tbsp reduced-calorie mayonnaise
• 2 tbsp finely chopped fresh parsley
• 1 tsp Chesapeake Bay seasoning
• 1/4 tsp ground white pepper
• 3 tbsp flour
• 1 tbsp butter
• 2 1/2 cups mixed green lettuce leaves

Makes 4 Servings

1.  In a large bowl, combine the crabmeat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.
2. Place the flour on a sheet of wax papper; lightly coat each cake on both sides.
3. In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side. Line a platter with the greens; top with the crab cakes.

WW POINTS VALUE PER SERVING ( 2 cakes) 7 pts.

 

Note This recipe appears in the WW New Complete Cookbook. This recipe looked so good and I've always wanted to try Maryland Crab cakes. You can substitute canned crabmeat for the cooked crabmeat. If you cannot find Chesapeake Bay Seasoning, you can prepare a special blend of spices containing celery salt, paprika, allspice, cayenne and many other flavors. All these flavors give the crabcakes a fiery taste and tang. The crab cakes also make a great sandwich during the week.

Orange Gingerade

Ingredients:

• 1 1/2 cups water
• 4 oz. fresh ginger, peeled and roughly chopped (1 cup)
• 2 large seedless oranges, peeled and roughly chopped
• Ice Cubes
• 3 tbsp granular sugar or sugar substitute

 Makes 4 Servings

1. In a small saucepan, bring water to a boil and removes from heat. Add ginger and steep for 10 minutes. While ginger is steeping, in a blender, puree oranges until smooth.
2. Strain steeped ginger water into  a large pitcher; discard the ginger. Add 1 cup ice cubes and sugar or sugar substitute to ginger water and stir until ice has melted and ginger water has cooled, about 3 minutes.
3. Add the pureed oranges and stir to combine.Fill 4 (8 oz.) glasses with ice cubes; pour Orange Gingerade over ice and serve.

WW POINTS PER SERVING: 0 PTS.

 

Note: This recipe appaers in the South Beach Diet Taste of Summer Cookbook. I substituted 1 tbsp of ground ginger for the peeled and chopped ginger and it was quite strong. I also used seltzer water instead of boiling the water. The seltzer water was a good subsitute for the bolied water. I highly recommend straining the oranges if you don't want all that pulp in your drink.

Steak with Two Peppers

Ingredients:

• 1 tbsp drained brine-packed green peppercorns
• 1 tsp cracked black peppercorns
• 1 (1 lb.) boneless top loin steak, trimmed of all visible fat and pounded slightly
• 2 tsp olive oil
• 2 tsp unsalted butter
• 1 shallot, finely chopped
• 1/4 cup dry red wine
• 1 tsp tomato paste
• 1/3 cup low-sodium beef broth

Make 4 Servings

1. 
   
   Using your fingers, press 2 tsp of the green peppercorns into the steak. Heat a medium nonstick skillet over medium-high heat. Add the oil; let it heat. Saute the steak, turn once and sprinkling the salt on the cooked side, 1-2 minutes on each side. Transfer the steak to a plate.
2. 
   
   In the skillet, melt 1 tsp of the butter. Saute the shallot until wilted, about 1 minute. Add the wine; cook, stirring, until evaporates, about 2 minutes.
3. 
   
   Dissolve the tomato paste in the beef broth and stir into the skillet with the remaining teaspoon of green peppercorns Cook until the liquid is slightly reduced, about 2-3 minutes longer; stir in the remaining teaspoon of butter.
4. 
   
   Return the steak and any accumulated juices to the sauce; reheat about 45 seconds. Remove and cut steak into 12 slices. Serve with the sauce.

WW POINTS PER SERVING: 5 (3 Slices steak with 1/4 sauce)

Note: This recipe appears in the WW New Complete Cookbook. You can use 1 lb. (4 oz. each) of sirloin steak and the recipe is just as delicious. You can even broil the steaks while making the shallot sauce in the skillet. Any good-quality dry red wine work well in this recipe. When a recipe calls for wine, it's best to steer clear of cooking wines, which often contain salt and are generally inferior. Instead, use a moderately priced table wine, one that your consider suitable for drinking.

Chicken Fajitas-Eat your heart out, Bobby Flay!!

Ingredients:

• 2 tbsp fresh lime juice
• 1 tbsp reduced-sodium soy sauce
• 1 tsp chili powder
• Pinch crushed red pepper
• 10 oz. skinless boneless chicken breasts, cut into thin strips
• 4 tsp vegetable oil
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 onion, halved lengthwise and thinly sliced
• 4 (6-inch) fat-free tortillas
• 1/2 cup salsa, for garnish
• 1/4 cup fat-free sour cream, for garnish
• 1/4 cup shredded fat-free cheddar or Monterey Jack cheese (optional)
• Chopped fresh cilantro, for garnish

Makes 4 Servings

1. 
   
   To prepare the marinade, in a zip-close plastic bag, combine hte lime juice, soy sauce, chili powder and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. 
   
   In a large nonstick skillet over medium heat, heat 2 tsp of the oil. Saute the bell peppersnand onion until softened, 8-10 minutes. Transfer to a plate and keep warm.
3. 
   
   In the skillet, heat the remaining 2 tsp oil. Saute the chicken until cooked through, 3-5 minutes.
4. 
   
   To assemble the fajitas, soften the tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream, cheese and cilantro. Fold up bottom edge of each tortilla, then left and right sides to enclose the filling.

WW POINTS VALUE PER SERVING : 4 (1 Fajita)

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for Mexican food and this recipe looked too godd tot pass up. This dish was so filling and delicious. Mexican food is known to be fattening but this recipe doesn't make you feel guilty when you eat it. If you don't have a green and red bell pepper available, 2 cups mixed red, green and yellow bell peppers will work just as well. Picante sauce works just as well as salsa. I added the shredded three cheeses to the fajitas for more flavor and it was a wise move. Now that I'm quite the cosmopolitan cook, I have something to say to Iron Chef Bobby Flay: Eat your heart out and I can't wait to challenge you to a throwdown!!

Spicy Pork Stir-Fry

Ingredients:

• 1 tbsp vegetable oil
• 1 lb pork tenderloin, cut into thin slices
• 1 red bell pepper, seeded and cut into 1/2-inch strips
• 8 scallions, cut into 2-inch lengths
• 1 (20 oz) can pineapple chunks, drained
• 1 tomato, cut into 8 wedges
• 1 jalapeno pepper, seeded, divined and finely chopped
• 2 tsp  grated peeled fresh ginger
• 2 garlic cloves, minced
• 4 tsp soy sauce
• 1 tsp Asian (dark) sesame oil
• 1/4 cup chopped fresh clinatro

Makes 4 Servings

1. Heat a large nonstick wok or skillet over high heat. Add the vegetable oil and pork; stir-fry until the pork is no longer pink, 1-2 minutes. With a slotted spoon, transfer to a plate.
2. Add the bell pepper; stir-fry 2-3 minutes. Add the scallions; stir-fry for 30 seconds, then add pineapple and stir-fry 30 seconds longer. Add the tomato, jalapeno pepper, ginger, garlic, soy sauce and sesame oil. Return the pork to the wok and stir-fry 1-2 minutes longer. Serve, sprinkled with the cilantro.

WW POINTS VALUE PER SERVING: 6

Note: This recipe appears in the WW New Complete Cookbook. I was craving pork and Chinese and this was the perfect dish for my cravings. Chinese food is really simple and easy to make. Once you learn how to make Chinese food, you'll never call take-out again. About the jalapenos: Use care when cleaning and preparing the jalapeno peppers-they contain an ingredient called capsaicin that can irritate the skin. Always wear gloves when handling jalapenos and always throughly wash all utensils (including your cutting board) with soap and hot water after use. Other than that, eat your heart our Iron Chef Morimoto!

Chocolate Sauce

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 1/4 cup water
• 1/2 cup evaporated milk
• 1/3 cup sugar
• 4 tsp light corn syrup
• 3/4 tsp vanilla extract

Makes 4 Servings

Put the cocoa powder in a medium heavy-bottomed saucepan; slowly pour in the water, whisking until dissolved. Whisk in the evaporated milk, sugar, corn syrup and vanilla. Set the saucepan over medium-high heat; bring just to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 6-8 minutes. If you want a thicker sauce, refrigerate 1-2 hours. Serve warm or at room temperature.

WW PONTS VALUE PER SERVING: 2 (2 TBSP PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook.  This treat is so delicious over anything from pudding to fruit to ice cream. It's also a clever and cheap alternative to Hershey's Chocolate Syrup if you're ever craving something sweet.

Tropical Fruit Smoothie

Ingredients:

• 1 cup strawberry sorbet (see sorbet recipe), softened
• 1/2 cup canned crushed pineapple in juice, drained
• 1/2 cup orange juice
• 1 small banana, sliced
• 1/2 tsp vanilla extract

Makes 2 Servings

Combine all the ingredients in a blender and puree. Pour into 2 glasses.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was on a roll with the strawberry sorbet and I've always wanted to try this recipe. This recipe was so delicious. I highly recommend this treat on a hot summer day if you don't want to cook.

Strawberry Sorbet

Ingredients:

• 4 cups strawberries finely chopped
• 1/4 cup sugar
• 2 tbsp lime juice
• 1 tbsp orange juice (optional)

Makes 4 Servings

1. In a blender or a food processor, combine the strawberries, sugar, lime juice and orange juice; puree. Transfer the mixture to a 2-quart freezer-safe container with a tight-fitting lid; freeze, covered, until mixture resembles set geletin, 4-6 hours.
2. In two batches, puree the strawberry mixture in the blender or food processor; return to the container. Freeze, covered, overnight. Let the sorbet stand at room temperature 5 minutes before serving.

WW POINTS VALUE PER SERVING: 2PTS

Note: This recipe appears in the WW New Complete Cookbook. I was so proud of myself for making Double Chocolate Sorbet I wanted to try another sorbet. The original recipe calls for 4 cups of seeded watermelon chunks and 1/4 cup superfine sugar. You can use any fruit for this recipe. Superfine sugar dissolves quickly, an essential quality when making this refreshing sorbet. If it's unavailable, you can process granular sugar in the blender for about 30 seconds, until it has a superfine texture.

Peanut Butter Cookies

Ingredients:

• 1 cup + 2 tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp salt (optional)
• 2 1/2 tbsp unsalted butter, softened
• 1/4 cup natural chunky peanut butter
• 1/4 cup + 2 tbsp packed dark brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup peanut butter chips

Makes 12 Servings

1. Preheat the oven to 350 F; spray 2 baking sheets with nonstick spray (don't spray if sheets are nonstick).
2. In a medium bowl, combine the flour, baking soda and salt. In another medium bowl, with an electric mixer on high speed, cream the butter and peanut butter. Graduallt beat in the brown sugar; add the egg and vanilla, beating until fluffy. With the mixer on low speed, gradually beat in the flour mixture until blended. Stir in the peanut butter chips.
3. Drop the dough by generous tablespoons onto the baking sheets, forming 12 cookies on each sheet; with the back of a fork, lightly press each cookie to flatten in a checkerboard pattern. Bake until lightly browned on the bottom, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

WW POINTS PER SERVING: 4 (2 COOKIES PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook. I had so much peanut butter in my kitchen cabinet and I wanted a yummy dessert. This dessert looked so good I had to try it. I made this dessert earlier this evening and it was yummy. I substituted raisins for the peanut butter chips and the cookies were just as delicious. You can use chocolate chips, raisins and any kind of nut in place of peanut butter chips in this cookie recipe.

Double Chocolate Sorbet

Ingredients:

• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup honey
• 1/2 tsp instant espresso or coffee powder
• 1/2 oz. (1/2 square) unsweetened chocolate, chopped
• 2 cups water

Makes 4 Servings

1. In a medium saucepan, combine the sugar, honey, cocoa powder, espresso powder, chocolate and 1/2 cup of the water. Bring to a simmer and cook until the sugar is dissolved, 2-3 minutes. Remove from the heat and stir in the remaining 1 1/2 cups water.
2. Transfer to a 9 X 13-inch baking pan. Freeze until just frozen, 2-3 hours.
3. Transfer to a food processor; puree. Scrape into a quart-size container with a tight-fitting lid; freeze until firm. If the sorbet loses its velvety texture, reprocess right before serving.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW New Complete Cookbook. I had a craving for ice cream with all the beautiful weather we've been having. I don't have the ice cream machine that's used on Iron Chef America to make that tasty treat. All you need is a blender. This Chocolate sorbet was SSOOOOOO GOOD it will give Ben and Jerry a run for their $$$!! This is the perfect treat for a girl's night in.

Chicken with Lime Dressing: the ultimate Cinco De Mayo Treat

Ingredients:

Lime Dressing:

• 1/3 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped scallions
• 1 tbsp extra virgin olive oil
• 1 tsp sugar or sugar substitute
• 1/2 tsp salt

Chicken:

• 4 boneless, skinless chicken breast halves pounded to 1/2" thinkness
• 2 medium avocados, peeled and pitted
• 1 tbsp fresh lemon juice
• 2 tsp picante sauce
• 1 tsp + 1 tbsp extra virgin olive oil
• 1 medium red bell pepper, finely chopped or 1 cup chopped mixed peppers
• 1 garlic clove, minced
• 1/4 cup sliced almonds, toasted
• 2 tbsp whole wheat flour

Makes 4 servings

To make the dressing: In a large bowl, combine the lime juice, cilantro, scallions, olive oil, sugar and salt.

To make the chicken:

1. 
   
   In a large glass dish, combine the chicken with 3 tbsp of the lime dressing. Cover and refrigerate for 10 minutes.
2. In a medium bowl, mash the avocados with 2 tbsp of the lime dressing. Stir in the lemon juice and picante sauce. Reserve the remaining lime dressing.
3. Heat 1 tsp of the olive oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a large bowl and add the almonds.
4. Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear. Place the chicken on 4 serving plates and eqaully divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.

WW POINTS PER SERVING: 10 Pts.

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe last night because I was in the mood for Mexican and my mom and I always wanted to try this recipe. I am so glad I cooked this because it was so delicious. This dish made me feel like I was back in Cancun. I've now accquired a taste for avocados and they are so good with flavor. The lime dressing can be use on chicken, pork and fish. This dish has a real Tex-Mex flavor to the dish and will quickly become a favorite and turn your home into a hacienda for the evening. Hey Bobby Flay, I want to challenge you to a Throwdown!