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.