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.