Savory Cheddar Cheese Biscuits

Ingredients:

• 2 1/2 cups whole-grain pastry flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1/4 cup + 2 tbsp chilled trans-fat-free margarine, cut into bits
• 12 oz. reduced-fat shredded cheddar cheese (3 cups)
• 1 1/3 cups skim milk 

Makes 20 Biscuits

1. Heat the oven to 400 F. Lightly coat 2 baking sheets with cooking spray.
2. Whisk together flour, baking powder, baking soda, thyme, pepper and salt in a large bowl. Add margarine and, using a pastry cutter or 2 knives, blend until mixture resembles coarse meal. Add cheese and toss to coat. Slowly stir in milk and mix just to combine.
3. Drop dough by 1/4 cupfuls onto baking sheet, about 2 inches apart. Bake until edges and tops are golden, 14-16 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 3 pts per biscut

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had a craving for some kind of bread-like treat and something to go with my tomato soup and this recipe looked to delicious to pass up. These biscuits were so delicious they will put the biscuits at KFC out of business because they're light, airy and full of cheesy flavor. Once you learn how to make these biscuits, you can make any kind of cheese biscuit; different cheeses like feta, goat, any Mexican and Italian cheese and/or other herbs such as rosemary, garlic, basil and even minced jalapeno.

Indian Spiced Chilled Tomato Soup

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1 (28 oz.) can whole peeled tomatoes, with juices
• 1 1/3 cups low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice

Makes 4 (1 1/2-cup) servings

1. In a large nonstick skillet, heat oil over a medium-high heat. Add cardamom, cumin and cayenne; cook, stirring, until fragrant, about 30 seconds. Stir in onion, garlic and salt; reduce the heat to medium and cook until onion is softened, about 5 minutes.
2. Add tomatoes and their juices, bring to a simmer, and cook for 10 minutes. Remove from the heat. Cool briefly and then stir in the yogurt and lime juice.
3. Transfer half of the tomato mixture to a blender and puree until smooth; pour into a large bowl. Repeat with the remaining tomato mixture; pour into the bowl. Cover and refrigerate until chilled, about 30 minutes. Serve chilled.

WW POINTS VALUE: 3pts per serving

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summertime is approaching and who says you can't have soup in the summer? Tomato soup comes in many varieties and can be enjoyed anytime of the year.This soup is very creamy, rich and delicious. Indian food is spicy in it's own unique way. Indian spices include curry, cardamom, corriander, salt, pepper and sometimes cilantro; so it's not hot and spicy like Southwestern, Mexican or Caribbean. Indian flavor is very aromatic and this soup will be enjoyed during the hot summer months.

North African-Style Burgers

Ingredients:

• 1 lb. lean ground beef
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 whole-wheat hamburger buns, split
• 4 tomato slices
• 4 sweet onion slices
• 4 green leaf lettuce leaves

Makes 4 Servings

1. Combine the beef, tomato paste, cumin, cinnamon, salt and pepper in a medium bowl. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large nonstick skillet or griddle and set over medium heat. Add the patties and cook until an instant-read thermometer inserted into the side of the burger registers 160 F, about 4 minutes on each side.
3. Put a burger on the bottome half of each bun and top with 1 tomato slice, 1 onion slice and 1 lettuce leaf. Cover with the tops of the buns.

WW POINTS VALUE: 5 (1 garnished burger)

Note: This recipe appears in the WW in 20 Minutes Cookbook. The weather was nice and my mom and I were hungry for some burgers. As always, homecooked burgers are simply the best. Different herbs added to these burgers add flavor  to the beef. I also recommend putting sliced cheddar cheese, ketchup and mayo on the burger for more flavor.

Steak Diane

Ingredients:

• 4 center-cut beef tenderloin medallions (3 oz. each), trimmed of all visible fat
• salt
• coarsely ground black pepper
• 1/4 cup + 1 tbsp trans-free margarine
• 1/4 cup finely chopped shallots
• 1/4 cup mushroom caps, sliced 1/8" thick
• 1/8 tsp minced garlic
• 1 tsp mustard powder
• 1 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• 1 tbsp fresh chives

Makes 4 Servings

1. Place each steak, one at a time, between 2 pieces of waxed paper. Starting in the center and working your way to the outside, pound the steaks with a meat mallet until 1/2" thick. Dry the steaks with paper towels, then sprinkle with salt and pepper.
2. In a large chaffing dish over medium heat, melt 3 tbsp of the margarine. Increase the heat to medium-high and cook each steak for 2 minutes on each side. Remove to a plate.
3. Melt the remaining 2 tbsp margarine. Add the shallots, mushroom caps, and garlic and cook, stirring, for 1 minute. Add the mustard powder and Worcestershire sauce and mix well. Return the steaks to the pan, and cook until desired doneness. Place the steaks on warm serving plates. Add the lemon juice, parsley and chives to the pan and mix thoroughly. Cook for 30 seconds, or until just warm. pour the sauce evenly over the steaks.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this dish last week and my mother and I did not like this dish. I'm not a fan of mushrooms and there were too many things at once in this dish. I wouldn't recommend making this dish or cooking mushrooms with steak.

Chocolate-Fudge Cookie Bites

Ingredients:

• 1 spray(s) cooking spray, or more if needed
• 1/3 cup(s) unsweetened cocoa
• 1/4 cup(s) margarine, softened
• 3/4 cup(s) sugar
• 4 oz unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cup(s) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp table salt
• 2 Tbsp powdered sugar

48 Servings

1. Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
2. Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
3. Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.  

WW POINTS VALUE: 1 per cookie

Note This recipe appears on http://www.weightwatchers.com/. This recipe was too good to pass up plus I was on a roll with the baked eggs dish! These cookies are so deilicous after dinner with or without the powdered sugar. They are very chewy and addictive. I highly recommend baking these cookies for a bakesale and they will go fast.

Baked Eggs with Spinach and Ham (or Sun-Dried Tomatoes)

Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 (1 oz.) slices lower-fat, lower sodium boiled or smoked ham (not honey glazed), cut into thin strips (or 1/2 cup sun-dried tomatoes chopped)
• 4 oz. baby spinach, chopped (4-5 cups)
• 12 large eggs
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 8 Servings

1. Heat oven to 350 F. Lightly coat an 8 X 8-inch glass baking dish with cooking spray. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until  softened, about 5 minutes. Add ham (or sun-dried tomatoes) and cook 3 minutes more. Transfer to a large bowl.
2. Add reamaining 1 tbsp of oil to the pan. Add spinach and cook, stirring occasionally, until  spinach has wilted, about 3 minutes. Add to the bowl with ham (or tomatoes) and onion mixture.
3. Whisk together the eggs, salt and pepper in a medium bowl. Pour half of the egg mixture into the baking dish. Scatter onion, ham (or tomatoes) and spinach mixture on top of eggs. Cover with the remaining egg mixture. Bake until eggs are set and lightly browned, about 30 minutes. Allow to cool for 10 minutes. Cut into squares and serve warm.

WW POINTS VALUE: 4  per serving

Note: This recipe appear in the South Beach Diet Parties and Holidays Cookbook. My mother and I do not like ham so I substituted sun-dried tomatoes instead. The spinach and the tomatoes add color and more nutrtional value to the egg dish. Eggs baked in a casserole dish makes a classic  breakfast, brunch or light dinner dish that is so easy to prepare. This egg dish gets added flavor and nutrients that include Vitamin B, folate and potassium from the spinach and onions. Ths sun-dried tomatoes add more zing to the dish as well.  My mom and I loved this dish. It was so delicious you forgot it was good for you. I highly recommend serving this dish for breakfast, dinner, brunch and any special occasion you are celebrating.

Raspberry-Ginger Fizzes

Ingredients:

• 1 (10 oz.) package frozen raspberries, thawed, with juices
• 1 (3/4-inch) piece fresh ginger, peeled or 1 tbsp minced ginger
• 2 tbsp granular sugar or sugar substitute
• 1 (2-liter) bottle seltzer water, chilled
• Ice cubes (optional)

Makes 10 Servings

To make the drink base: Puree the raspberries and their juices, ginger and sugar in a blender. Strain the mixture through a fine-mesh sieve. For each drink, place 4 1/2 tsp of the base in an 8 oz. glass. Add 3/4 cup seltzer and stir rapidly. Add a few ice cubes, if desired, and stir again. Serve at once.

WW POINTS VALUE: 2 (10 3/4 cup drinks)

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I was looking for a special treat for my mom for Mother's day and this drink looked so irresistible to pass up. It was such a nice treat and nice alternative to soda or champagne with nice flavor to it. The vibrant red color and sprightly flavor of this fresh-tasting fruit and ginger drink will make homemade soda fans of everyone. Cheers!

Rasberry Sauce

Ingredients:

• 1 1/2 cups fresh or thawed frozen raspberries
• 1/4 cup raspberry spreadable fruit
• 1 tbsp honey
• 3/4 tsp vanilla extract

Makes 8 Servings

WW POINTS VALUE: 0 per serving (1 1/2 tbsp)

In a food processor or blender, puree the raspberries. Push the puree through a strainer, discarding the seeds; return the puree to the food processor. Add the spreadable fruit, honey and vanilla; puree again.

Note: This recipe appears in the WW New Complete Cookbook. I made this dessert sauce for my crepes and it was so delicious. You can use any kind of berry for this sauce. I used strawberries and blackberry spreadable fruit and it was SOO delicious. I also highly recommend using this sauce on top of frozen yogurt, ice cream or sorbet-especially vanilla, peach and chocolate flavors. I had this sauce on my Double Chocolate Sorbet last night and earlier today and it was to die for.

Dijon-Herb Marinade

Ingredients:

• 2 tbsp Dijon  mustard
• 4 tsp minced fresh rosemary
• 2 tsp chopped fresh oregano or 1 tsp dried
• 1 tbsp water
• 1 1/2 tsp red wine vinegar
• 1 shallot finely chopped
• 2 garlic cloves, minced

Makes 6 Servings

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

WW POINTS VALUE: 0 PER SERVING (1 1/2 Tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. I made this marinade this past weekend on 2 chicken breasts and broiled the marinated chickens in the oven and they were delicious. This versatile marinade doubles easily. Rub it on chicken, pork, lamb or even steak and marinate in the refrigerator for at least one hour or overnight.

Pepper Cheddar Quesadilla

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 whole-wheat tortilla, halved
• 1/2 cup shredded fat-free cheddar cheese
• 1 cup frozen bell peppers, cored and chopped
• 2 tbsp chopped scallions
• 2 tbsp fat-free sour cream
• 1/4 cup fat-free salsa
• pinch of cilnatro (optional)

Makes 2 Servings

Heat the oil in a nonstick skillet over medium heat. Spread 1/2 of each tortilla with 1/4 cup cheese. Top each with 1/2 cup bell peppers and sprinkle evenly with the scallions. Fold over tortillas and add to skillet. Cook about 3 minutes on each side until cheese is melted and vegetables are heated through. Serve with sour cream and salsa.

WW POINTS VALUE 6 per quesadilla

Note: This recipe appears in a WW KickStart Section if Book 2 (2010). It was hot outside and I did not want to cook a big dinner. I was cleaning out my room earlier and this recipe looked so good and I've been in the mood for Mexican all week. I added habenero peppers for extra heat and BOY DID THEY EVER! This dish is perfect for anyone who does not want to cook a big meal. You can use any shredded cheese you wish. I used mixed Mexican shredded cheeses and the quesadillas were delicious. Eat your hearts out Bobby Flay and Jose Garces!

Carne Asada: The perfect dish for a Mexican Holiday

Ingredients:

• 1/4 cup fresh lime juice
• 2 garlic cloves, minced
• 1/2 tsp freshly ground black pepper
• 1/8 tsp salt
• 1 (1 1/2 lb.) flank steak, about 1-inch thick
• 1 large red onion, sliced into 1/4-inch rounds
• 1/2 tsp extra-virgin olive oil
• 1 small avocado, sliced into 1/4-inch pieces
• 1 cup fresh tomato salsa

Makes 4 Servings

1. In a 9"X 13" glass baking dish, combine the lime juice, garlic, pepper and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate the steak at room temperature for 20 minutes, turning once.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
3. While steak is resting, in a medium bowl toss the onion with oil. Grill, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado and salsa.

WW POINTS VALUE: 8 per serving

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was Cinco de Mayo yesterday and this dish look so good. It was a delicious dinner. You can do so much with steak. I used filet mignon instead of flank steak and the meal was just as delicious. I didn't have red onion either so I used a yellow onion instead. Yellow onions work just as well as red onions. The salsa and the avocado give the steak some additional flavor. This dish made me feel like I was back in Mexico. Eat your hearts out Bobby Flay and Jose Garces!

Strawberry and Sour Cream Blintzes

Ingredients:

• 1/4 cup orange juice
• 2 tsp lemon juice
• 2 tbsp + 2 tsp sugar
• 1 pint strawberries, hulled and thickly sliced
• 1/2 cup reduced-fat sour cream
• 1/4 tsp vanilla extract
• 4 (9-inch) ready-to-use crepes
• 1/4 tsp cinnamon
• Pinch of nutmeg (optional)

Makes 4 Servings

1. Combine the orange juice, lemon juice and 1 tbsp of the sugar in a medium saucepan and bring to a boil over medium heat. Cook until  syrupy, 3-5 minutes. Remove the saucepan from the heat and stir in the strawberries. Set aside.
2. Combine the sour cream, vanilla and 1 tbsp of the sugar in a small bowl.  Sppon2 tbsp of the sour cream mixture  in the center of each blintze and fold in quarters. Combine the remaining 2 tsp of sugar, cinnamon and nutmeg in a cup. Sprinkle evenly over the blintzes and top evenly with the strawberry mixture.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW in 20 Minutes Cookbook. I had so many strawberries in my refrigerator I wanted to try something new. I also wanted to use the remaining crepe mixture in my kitchen cabinet to I made  the crepes as well. This was such a delicious treat for breakfast and for dessert. The flavors of orange, lemon and strawberries go very well together. My mom really loved this dish as well ans said it was one of her favorites. Crepes can be enjoyed anytime of the day. You can use any crepe recipe with this dish and it will be delicious.