Festive Feta Spread

Ingredients:

• 10 1/2 oz. baked low-fat tortilla chips
• 7 oz. roasted red peppers (packed in water), drained
• 1 lb. 1/3 less fat  cream cheese, 2 (8 oz.) blocks, softened and cut up
• 4 oz. reduced-fat feta cheese, crumbled
• 1 garlic clove, minced
• 1/4 tsp freshly ground black pepper
• 3 tbsp fresh dill, chopped
• 1/4 cup fresh whole dill sprigs

Makes 16 Servings

1. Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
2. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
3. To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire.

WW POINTS VALUE: 4 pts  (3 tablespoons of spread and 8 chips per serving)

Note: This recipe appears on www.weightwatchers.com. There's nothing like a homemade cheese dip to enjoy.Even though this recipe is served during the Christmas holidays, you can serve this dish all year round. This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected  guests. Serve with pita wedges, whole grain crisp breads or crackers, raw vegetables or even with small chicken and beef bites. Iron Chefs Michael Symon and Cat Cora will be so happy that you served this dish. OPA!



Egg, Pepper and Scallion Souffles

Ingredients:

• 8 large eggs
• 1/3 cup reduced-fat sour cream
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 tsp trans-fat-free margarine
• 1 small red bell pepper, diced
• 1/4 cup sliced scallions

Makes 4 Servings

1. Position rack in the middle of the oven and heat oven to 350 F. Lightly coat 4 (1-cup) ramekins or custard cups with cooking spray.
2. Whisk together eggs, sour cream, salt and black pepper in a large bowl.
3. Melt margarine in a large skillet over medium heat. Add bell pepper and scallions and cook until softened, about 3 minutes.
4. Pour egg mixture into skillet and cook, stirring frequently, until eggs have thickened slightly, 2 minutes. Divide mixture among the ramekins and bake until edges have puffed up and top is golden, about 25 minutes. Serve immediately, since souffles with fall after a minute or so, or allow to fall, unmold, and serve on a platter.
 
WW POINTS VALUE: 5 pts
 
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you enjoy frittatas, then you will love this treat. This is a fritatta-like breakfast souffle that is easy to prepare anytime. The key to this dish is to serve it immediately, while it's hot and puffed up high. Heating the vegetables and eggs together before baking helps blend the flavors together time. You can store any leftover  souffles in the fridge and take them out and heat them in the microwave when you want to eat one.


 



Spiced Cocoa Eggnog

Ingredients:

• 1 cup +2 tbsp egg substitute
• 1 tbsp granular sugar substitute
• 1 1/2 (12 oz.) cans fat-free evaporated milk, chilled
• 2 1/4 cups fat-free half-and-half
• 2 tbsp rum extract
• 1 tbsp + 1 1/2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• freshly grated nutmeg (optional)

Makes 12 (3/4 cup) Servings

1. In a large bowl, with and electric mixer at high speed, beat egg substitute and sugar substitute until light and frothy, about 3 minutes. With machine running, slowly pour in milk, half-and-half and rum and vanilla extracts; beat to combine. Add cocoa and cinnamon; beat to combine.
2. Pour eggnoss into cups, sprinkle each serving lightly with nutmeg, if using, and serve immeadiately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It's the holidays and you're having that craving for eggnog but you want to watch what you eat then this drink is for you. Eggnog is supposed to be thick and creamy but this is a new take on the holiday classic.  You can also use egg yolks in place of the egg substitute if you wish. If you don't have any rum extract, you can use real rum and it will taste just as delicious. The combination of rum, vanilla, cinnamon, cocoa and nutmeg is heavenly delicious and leaves a nice aftertaste. Eggnog is best served immeadiately, as it is most frothy when just prepared. Egg nog can be made up to 1 day ahead but will lose some of its loft, so whip well with an electric hand mixer on high before serving.



South Beach Chicken Pot Pie

black pepperIngredients:

• • 2 tbsp + 2 tsp extra-virgin olive oil, divided
  • 12 small white mushrooms, quartered
  • 1 small onion, diced
  • 1/2 tsp dried thyme
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup lower-sodium chicken broth
  • 1 tbsp cornstarch
  • 1/2 cup fat-free half-and-half
  • 1/2 cup frozen peas
  • 1/2 cup carrots, finely diced
  • 4 sheets whole-wheat phyllo dough
  • salt
  • freshly ground black pepper

Makes 6 Servings

1. Heat oven to 400 F.
2. Heat 2 teaspoons of the oil in a large-straight sided skillet over medium heat. Add mushrooms and onion; cook until lightlty browned and softened, about 5 minutes. Add thyme and chicken; cook until chicken is firm and cooked through, about 5 minutes.
3. Whisk together broth and cornstarch; add half-and-half to skillet. Bring mixture to a simmer and cook until slightly thickened, abotu 2 minutes. Stir in peas and carrots, reduce heat to low, and cook 2 minutes. Season with salt and pepper to taste and pour mixture into a 9-inch ovenproof pie dish.
4. Pour remaining 2 tablespoons oil into a small bowl. Lay 1 phyllo sheet on a clean work surface. Quickly brush the surface with a small amount of oil. Top with a second sheet and brush with more oil. Repeat with remaining  sheets and oil.
5. Place phyllo over filing. Using sciccors, tri m excess phyllo, leaving a 1-inch border of overhanging dough. Fold dough in toward the center and pinch together to create an edge. Cut a small slit in the center of the phyllo to allow steam to escape during baking. Bake until golden and crisp, about 15 minutes.

WW POINT VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chicken pot pie is a classic and you can enjoy this favorite on the South Beach Diet on Phase 3 or as a Sunday Supper. You can make the filling up to 3 days in advance and store it in the fridge warm it slightly before topping the phyllo crust. This dish can be made in 45 minutes but it's worth it. Make sure you put a pan underneath the pie dish because the filling can bubble and ooze out of the pie dish.

Warm Chocolate Pudding Cakes

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking soda
• 5 tbsp unsweetened cocoa powder
• 2/3 cup fat-free vanilla yogurt
• 2 tbsp skim milk
• 2 tbsp reduced-calorie margarine, melted
• 1/4 cup dark brown sugar
• 1/4 cup fat-free fudge topping
• 6 tbsp boiling water

Make 6 Servings

1. Preheat oven to 350°F. Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
2. Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
3. Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.

WW POINTS VALUE: 6 pts.

Note: This recipe appears on www.weightwatchers.com. Calling all chocolate lovers! This is a wonderful dessert for this upcoming winter season. This dessert will warm your kitchen and your soul because it's that delicious. Who knew that an individual chocolate cake with a chocolate pudding center would be so delicious? Even though the original directions say bake for 12-15 minutes, bake the cakes for 15-20 minutes for a cakey flavor.



Chinese-Style Broccoli

Ingredients:

• 1 tbsp + 1 tsp canola oil
• 1 (1 1/2-lb.) head of broccoli, cut into florets (6 cups)
• 2 tbsp low-sodium soy sauce
• 2 garlic cloves, minced
• 2 tsp fresh lemon juice

Makes 4 (1-cup) Servings

Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and stir-fry for 2 minutes. Add soy sauce, garlic and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes. Serve hot.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're ever in the mood for Chinese, this is the dish for you. It's a very simple dish that can be made in 20 minutes or less and can be served over a bed of rice. Plus, the broccoli will get a kick of flavor with lemon and soy sauce. You can serve this dish over a bed of rice for a light meal or serve it with any Asian flavored dish. 

Sweet-and-Sour Sauce

Ingredients:

• 1/3 cup rice vinegar
• 1/3 cup packed light brown sugar
• 3 tbsp ketchup
• 2 tbsp light soy sauce
• 1 tsp Asian (dark) sesame oil
• 1 tsp minced fresh ginger
• 1 clove garlic, minced
• 2 tsp cornstarch
• 2 tsp water

Makes 4 Servings

1. In a small bowl, combine the vinegar, brown sugar, ketchup and soy sauce.
2. In a small saucepan, heat the oil. Add the ginger and garlic; cook until fragrant, about 30 seconds. Add the vinegar mixture and bring to a boil; boil 1 minute. Meanwhile, dissolve the cornstarch in the water; stir into the saucepan. Return to a boil and cook until mixture is thickened, 1 minutes longer.

WW POINTS VALUE: 2 pts (3 tbsp per serving)

Note: This recipe appears in the New WW Complete Cookbook. This is a quick and easy sauce to make if you are ever in the mood for Asian. You won't have to order take out again once you have this sauce on your main dish. This sauce can be used on scallops, shrimp, salmon, chicken, pork or even beef. I had this sauce on my pork last night for dinner and it was delicious. You can even use this sauce on vegetables and it will taste just as delicious.

Mint Hot Chocolate

Ingredients:

• 6 cups skim milk
• 1/4 cup water
• 1/4 cup granulated sugar
• 1/2 cup fresh mint leaves, loosely packed (reseve 8 leaves for garnish)
• 3 1/2 oz. bittersweet chocolate, finely chopped
• 8 tbsp Cool Whip topping

Makes 8 Servings

1. Pour milk into a small saucepan and bring to a simmer over medium heat, about 5 minutes; cover and set aside. (Or warm milk in microwave to take chill off—milk should be warmed; not cooked.)
2. In another small saucepan, combine water, sugar and mint leaves; bring to a boil and boil for 1 minute. Reduce heat to medium-low and simmer for 5 minutes. Pour mint syrup through a fine-meshed sieve or strainer into a larger saucepan.
3. Add chocolate to mint syrup and reduce heat to very low; melt chocolate, stirring constantly, about 1 to 2 minutes. (Do not allow chocolate to stick to bottom of pan or overcook.) When chocolate has just melted, add 1/3 cup of warmed milk and stir to combine, being careful that chocolate does not stick to bottom of pot. When chocolate and milk are completely combined, add remaining milk to pan; increase heat to medium-low and warm through. Pour into serving cups and top each serving with about 1 1/2 tablespoons of whipped cream; garnish with mint.
   

WW POINTS VALUE: 5 pts (3/4 cup per serving)

Note: This recipe appears on www.weightwatchers.com. Nothing beats a cup of steaming hot cocoa when temperatures start to dip. This version is spiked with fresh mint syrup and then topped with whipped cream. Store any unused hot chocolate in the refrigerator once it has cooled (or halve the recipe so you have less leftovers). Reheat and top with whipped cream and mint before serving. The whip cream is optional but the mint chocolate is delicous on its own. 

Green Beans with Mushrooms and Balsamic

Ingredients:

• 1 lb. green beans, trimmed
• 1 tbsp extra-virgin olive oil
• 8 oz. white mushrooms, sliced
• 1 tbsp balsamic vinegar
• salt
• freshy ground black pepper

Makes 4 Servings

1. Cook green beans in a saucepan of lighty salted boiling water until crisp-tender, about 4 minutes. Drain.
2. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add green beans and vinegar; season to taste with salt and pepper, toss to combine, and serve warm.

WW POINTS VALUE: 1 pt per serving

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was cooking a sirloin for dinner earlier this evening and I wanted to kick up my side dish a little. I hadn't had balsamic vinegar in a while and there were mushrooms in the fridge so I thought, "why not a little swt and bitter taste to dinner?"  This side dish was very tasty and different from the typical green beans side dish. Plus, it only takes about 15 minutes to cook. 

Pear Bran Muffins

Ingredients:

• 1 1/2 cups whole-grain pastry flour
• 1 cup wheat bran
• 2 tbsp granular sugar substitute
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups 1 % or fat-free buttermilk
• 2 large eggs, lightly beaten
• 3 tbsp canola oil
• 1 Bosc pear, cored and cut into 1/4-inch dice
• 1 1/2 tsp vanilla extract

Makes 12 Servings

1. Heat oven to 350 F. Line a muffin tin with paper liners or lightly coat with cooking spray.
2. Combine flour, bran, sugar substitute, cinnamon, nutmeg, baking soda and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear and vanilla in another mixing bowl.
3. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix to just combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

WW POINTS VALUE:  2 pts per muffin

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Muffins don't have to be fattening. They can actually be good for you if you use the right ingredients. I had these muffins and they are delicious. The combination of pears and cinnamon is delicious. I added nutmeg to this recipe because cinnamon and nutmeg go well together. You can freeze these muffins and have one on the go if you're in a hurry. 

Chocolate-Banana Wontons

Ingredients:

• cooking spray
• 1 large banana, diced
• 6 tbsp mini chocolate chips
• 24 wonton wrappers, half 12 oz. package
• 1/2 tsp ground cinnamon
• 1 tbsp confectioners' sugar

Makes 4 (4 wonton) Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine banana, cinnamon and chocolate chips; mix gently.
3. Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. Weight Watchers had some wonderful wonton recipes and this recipe looked too good to pass up. Chocolate and bananas are so sweet and such a delicious treat for dessert. I added the cinnamon to add a little flavor. This was a delcious after-dinner treat.It's like having your own little banana split in a bite-sized pouch.

Coconut Hot Cocoa

Ingredients:

• 1/2 cup sugar
• 1/3 cup water
• 1/4 cup unsweeted cocoa
• 2 cups milk
• 1 1/2 cup light coconut milk
• 1/2 tsp vanilla extract

Makes 6 Servings

1. Whisk together sugar, water and cocoa powder in a medium saucepan set over medium heat just until cocoa and sugar dissolve. Do not bring to a simmer.
2. Whisk in milk, coconut milk and vanilla. Continue cooking unti lmixture is stramy and slghtly simmering around interior edges of pan, whisking occasionally, about 3-4 minutes. Pour into mugs and serve immeadiately.

WW POINTS VALUE: 4 pts (2/3 cup per serving)

Note: This recipe appears on www.weightwatchers.com. It's that time of year where you crave hot chocolate. Who does not love hot chocolate? This is a twist on a classic. The coconut milk adds a different kind of richness to this hot cocoa. The coconut hot cocoa makes a nice treat on a cold day or evening and it makes a delicious dessert without much hassle.



Sweet Potato & Red Beet Drum with Almond Flakes in a Raw Sugar-Balsamic Sauce

Ingredients:

• 1 small sweet potato, peeled and sliced
• 1/4 red beet, cooked and sliced
• 1 1/2 cups water
• 2 oz. dark brown sugar
• 2 oz. granulated sugar
• the juice of 1 lime
• 3 pieces star anise
• 1 cinnamon stick
• 1/2 tsp ground cinnamon
• 1/2 tbsp balsamic vinegar
• 2 tbsp almond flakes, roasted and chopped
• 1/2 slice pineapple to garnish

Makes 2 Servings

1. Pre-cook the sweet potato in a pot filled with water for 3-5 minutes.
2. Heat the water in a skillet; add the brown sugar and sugar, stirring until it dissolves. Add the star anise, cinnamon stick, lime juice, the sweet potato and simmer for 10-15 minutes.
3. Remove the anise, cinnamon stick and sweet potato from the pan; reserve the pan from the liquid. Make a puree of the sweet potato with some of the liquid that stayed in the pan or some water.
4. For the sauce, add the balsamic vinegar into the pan where the sweet potato was cooked and mix well (reheat of the sauce os too thick).
5. To serve, grab a round cookie cutter and make round beet slices. With the same cookie cutter place one layer of the sweet potato puree and 1 red beet slice ( 2 layers each). Sprinkle the almond flakes on top and garnish witht he pineapple slice and the sauce.

WW POINTS VALUE: Who Knows?

Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. I never had sweet potato or red beet before and I was anxious to try this. I felt like I was training for Iron Chef America with all the ingredients and tools I was using to make this dish. This dish is considered to be a dessert in Mexico but  I would serve this as a light dinner. I don't consider sweet potatoes or beets to be dessert but they do taste good together. 

Poblano Chili Strips with Corn, Cream and Cheese

Ingredients:

• 2 oz. reduced-fat cream cheese
• 2 oz. (about 1/4 cup) fresh corn
• 1/4 cup reduced-fat milk
• 1/4 cup reduced-fat sour cream
• 1/2 small onion, finely sliced
• 1 poblano chili, roasted, peeled, seedless, deveined and cut into strips
• 2 tbsp vegetable oil
• 1 chicken bouillon cube
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in a skillet on low heat; saute the onion. Add the corn and cook for about 3 minutes. Add the poblano chili strips.
2. Mix the cream cheese, sour cream and milk into a smooth, thick sauce. Season it with bouillon and mix well.
3. Pour the mixture into the pan with the poblano strips and onions. simmer for about 3 more minutes. Serve hot.

WW POINTS VALUE: Who Knows?

Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. This is another sauce/side dish that is so delicious and can be served with any dish-chicken, beef, pork and any kind of fish. You can even make little empanadas with this sauce or even serve this sauce on top of a crostini. You will serve this dish again and again after one bite of this sauce because it's so creamy and spicy.

Guacamole

Ingredients:

• 1 ripe avocado, peeled (only the pulp)
• 2 tbsp tomatoes, finely chopped
• 1 tbsp white onion, finely chopped
• 1 tbsp coriander, finely chopped (1-2 leaves to garnish)
• 1 tbsp jalapeno pepper, seeded and finely chopped
• 2 tsp fresh lime juice
• salt
• freshly ground black pepper

Makes 2 Servings

In a mixing bowl, place avocado pulp and smash it all using a fork or potato masher; season with salt and pepper and add lime juice to avoid oxidation. Add the "pico de gallo" sauce: onion, tomato, jalapeno and chopped coriander. Stir well and garnish with cariander leaves. Serve immeadiately.

WW POINTS VALUE: 1 pt

Note: This recipe is somethis I learned at the Cocina Cosmopolita Culinray School in Playa Del Carmen, Mexico. Guacamole is the official appetizer of Mexico and it's important to master it. Guacamole can also be served as a side dish with chicken, fish, beef and even pork. I also learned that you can serve guacamole without the pico de gallo sauce. The jalapeno is for taste. Take out oall the seeds of the jalapeno to minimize the spiciness. Don't forget to wear gloves because your hands will burn. You can also use serrano or habanero chilies for the jalapenos if you want to turn up the heat.

Salsa Borracha

Ingredients:

• 1/2 garlic clove, roasted
• 1/2 small onion, roasted and diced
• 1 tsp brown sugar
• 1 tomatillo, roasted and halved
• 1 dried ancho chili, seedless and soaked in hot water for 15 minutes
• 1 dried guajillo chili, seedless and soaked in hot water for 15 minutes
• 2 tbsp dark beer
• salt
• freshly ground black pepper

Makes 2 Servings

1. Spray a large skillet with cooking spray and heat skillet on medium-low heat. Roast garlic, onion and tomatillo for about 10 minutes.
2. Place chilies, onion, garlic, tomatillo, brown sugar, salt and pepper in a blender and blend it all for 5 seconds or into a chunky consistency sauce. Add beer and stir. Serve immeadiately.

W W POINTS VALUE: Who knows?

Note: This recipe is a dish I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. Making salsa is a very simple thing to do and this salsa goes with anything: chips, beef, chicken, pork, fish, etc. I'm not much of a beer drinker but the taste of Mexican dark beer in the salsa added a nice taste. You can find dried chilies in the Latin section of you local grocery store and they add a wonderful heat  to the salsa. This salsa is better that the jarred salsa you buy in the grocery store. This salsa is also Iron Chef worthy. Bobby Flay, can you hear me know?

Grilled Beef "A La Tampiquena"

Ingredients:

• 8 oz. of any kind of steak
• 1 garlic clove, minced
• salt
• freshly ground black pepper

Makes 2 Servings

1. Marinate the steak with garlic salt and pepper; let it  rest at room temperature for 20 minutes. Cook the the steak on the grill to your desire.
2. Serve steak with one of the following side dishes: poblano chili pepper stripes with cream and cheese, guacamole or  fried beans with tortilla chips

WW POINTS VALUE: Who Knows?

Note: This recipe was a dish I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. It's a very simple main dish to make and you can add your own other ingredients such as Worcestershire sauce, lime juice or even a dash of red wine for a touch more flavor.

Corn Tortillas

Ingredients:

• 1 cup corn tortilla flour
• 1 tbsp all-purpose flour
• 1/4 tsp salt
• 1/2 cup warm water

Makes 2 Servings (?)

1. In a large, bowl, mixx all the ingredients except the water. Gradually add the water and work the mixture into a dough. Mix about 5 minutes.
2. Make small ball about the size of the center of your palm. Grab an iron torilla pressand cover it  with 2 pieces of plastic and put a small ball of dough in between them. Close the iron tortilla press it until the dough gets flat.
3. Carefully remove the tortilla off the plastic bag and put it on the hot skillet. wait about 40 seconds or until the edges get a little dry and steam starts to come out of the tortilla. Flip the tortilla and wait another 40 seconds, flip it once again and press down the edges until bubbly. Repeat with the rest of the dough.
4. Cover the tortillas with a small damp towel to keep them warm or use a tortilla warmer.
 

WW POINTS VALUE: Who Knows?

Note: This recipe is a dish I learned from the Cocina Cosmopolita Cooking School in Playa Del Carmen, Mexico. These corn tortillas were used in the Corn Tortilla Soup. These are very easy to make and you can use any kind of flour with this recipe. If the dough is still sticky after mixed, add more flour to make it more doughy.Iif you don't have a tortilla press, you can use a rolling pin to make the tortilla and a soup can to cut out the size of the tortilla. You can use torillas as an appetizer as well.



Corn Tortilla Soup

Ingredients:

• 2 garlic cloves
• 1/2 onion, diced
• 1 lime, halved
• 1/2 avocado, finely diced
• 3 ripe tomatoes, cut in quarters
• 1 epazote leaf
• 1 tbsp vegetable oil
• 4 corn tortillas, slivered and fried
• vegetable oil to deep-fry
• 1 pasilla chili, deveined and seedless
• 2 oz. fresh cheddar, Monterey Jack or any Mexican cheese, diced
• 4 cups chicken broth
• 2 tbsp sour cream
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in n a frying pan; add onion, tomatoes, garlic and fry until golden brown. Place ingredients into a blender with 1 cup of chicken broth and blend it all into a puree. Strain the mixture into a bowl until all liquid comes out. Set liquid aside.
2. Place puree in same frying pan and simmer for 5 minutes. Add remaining chicken broth and epazote leaf and simmer for another 5 minutes. Season with salt and pepper.
3. Make pasilla chili ring slices about 1/4-inch each and fry them in the pot with the oil.
4. To Serve: place fried tortillas, chili rings, avocado, cheese and soup at last.

WW POINTS VALUE: Who Knows?

Note: This is a recipe I learned at the Cocinca Cosmopolita Culinary School in Playa Del Carmen, Mexico. I was on vacation and I wanted to improve my Mexican culinary skills. I made this dish all by myself and it was really easy to make and it taste delicious in the end. Tortilla soup is the official soup of Mexico. I converted the Mexican recipe into American measurements so it would be easier for me and others. it may look complicated but this dish couldn't be any easier to make. This is a dish that is suitable for everyone, including vegetarians.

Chicken Saagwala

Ingredients:

• 2 tbsp olive oil, divided
• 4 tsp curry powder
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 2 tbsp fresh ginger root,finely chopped
• 2 garlic cloves, finely minced
• 1 lb. boneless, skinless, chicken breast, cut into 1 1/2-inch cubes
• 2 large ripe tomatoes, seeded and chopped into 1/2-inch pieces
• 10 oz. spinach, baby leaves
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp fresh cilantro, chopped

Makes 4 Servings

1. Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.
2. Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.
3. Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.
4. Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.
5. Add salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.

WW POINTS VALUE 6 pts.

Note: This recipe appear on www.weightwatchers.com. It may not look appealing but it is spicy and delicious.  I think is a different but new and exciting way of making chicken and vegetables for dinner. Indian food is spicy and not really a mystery when you're cooking it. This is a deliciously spicy dish and I highly recommend serving a bland side dish such as rice or raita to cool off your taste buds.



Chocolate Creme Brulee

Ingredients:

• 3 large eggs
• 1 large egg yolk
• 1 1/2 cups granular sugar, divided
• 3 Tbsp unsweetened cocoa 
• 1 oz unsweetened chocolate square    
• 2 cups fat-free half-and-half
• 1 tsp vanilla extract 
• 1/4 cup water                                             

Makes 8 Servings

1. Preheat oven to 300°F. Fill the bottom of a roasting pan with 1 inch of water and place in oven.
2. Whisk together eggs, yolk and 1/2 cup of sugar in a medium bowl. Combine cocoa, chocolate and half & half cream in a small pot.
3. Heat chocolate mixture over medium heat, stirring occasionally, until chocolate is melted and steam rises from surface, about 4 to 5 minutes; pour into egg mixture, whisking constantly, then mix in vanilla. Divide among 8 small custard cups; place cups in roasting pan and bake until almost set in the middle, about 1 hour and 15 minutes. Remove from oven and chill for at least 3 hours.
4. When cups are thoroughly cooled, mix remaining 1 cup of sugar with 1/4 cup of water in a saucepan over medium heat; heat, gently swirling pan occasionally off heat, until sugar dissolves, about 4 minutes. Increase heat to high and cook until mixture is an amber color, stirring occasionally, about 10 minutes. Remove pan from stovetop and place bottom of pan in cold water to stop the cooking process.
5. Coat a tablespoon with cooking spray. Drizzle 3/4 tablespoon of sugar mixture over each custard cup, tilting cup to spread glaze evenly. Serve immediately.

WW POINTS VALUE: 7 pts.

Note: This recipe appears on www.weightwatchers.com. Creme Brulee means  burnt cream in French that is made of a rich custard topped with a hard layer of caramel normally served cold.  The best part is that it doesn't require any special equipment: The sugary glaze cooks on your stovetop. This French-inspired dessert will impress anyone, especially world renowned pasty chef Jacques Torres. He is THE Chocolate King and I think he will be happy you made this.

Chocolate Egg Cream

Ingredients:

• 1/2 cup 2% reduced fat milk 
• 2 Tbsp chocolate syrup
• 1 cup seltzer water                       

Makes 1 Serving

Pour milk into a tall glass and stir in syrup. Add seltzer and enjoy.

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. The egg cream is what some call the official beverage of New York City and it was created in the 19th Century in Brooklyn by candy store owner Louis Auster. It contains neither eggs nor ice cream and is exclusively a fountain drink. There have been attempt to bottle and sell egg cream but it hasn't been successful. Egg cream should me made fresh and can be made at home and with only 3 ingredients. This is a wonderful treat that can be enjoyed anytime, especially if you're craving a chocolate fix. You can also add your own flavored syrups to this drink but it will probably affect the points value.

South Beach Macaroni and Cheese

Ingredients:

• 8 oz. spelt or whole wheat elbow pasta
• 1 tbsp trans-fat free margarine
• 1 tbsp whole wheat flour
• 1 1/4 cups fat-free half-and-half
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 ( 1 1/2 cup) Servings

1. Heat oven to 400 F.
2. Bring a saucepan of salted water to a boil. Cook pasta until al dente (tender but still firm to the bite), about 6 minutes. Drain and rinse under cold water for 30 seconds.
3. While pasta is cooking, melt margarine in a wide, straight-sided skillet over medium heat. Add flour, reduce heat to low, and whisk continuously until flour is incorporated and cooked, about 2 minutes. Add half-and-half, bring to a simmer, and cook, whisking frequently, until blended and thickened, 3-5 minutes.
4. Add cheese, salt and pepper; stir until blended. Add pasta and stir until coated and warmed, 1 minute. Transfer to an 8 by 8-inch baking dish and bake for 10 minutes. Serve hot.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not like macaroni and cheese?! I think I may have found the best healthy homemade mac and cheese recipe that will out Kraft and Velveeta out of business. This mac and cheese is very cheesy, rich and creamy and good for you because you know what's in this recipe unlike the boxed mac and cheese you but at the grocery store. Cheddar cheese is mandatory for  mac and cheese but you and also use other cheeses like Monterey Jack, White Cheddar, Colby and any other kind of Mexican cheese or even a combination and it will still be heavenly delicious. 

Baked Catfish with Lemon Aioli

Ingredients:

• 1 tsp dried thyme
• 1/8 tsp cayenne pepper
• 1 1/2 lbs. catfish fillets
• 1/4 cup mayonnaise
• 1 1/2 tsp fresh lemon juice
• 1 small garlic clove, minced
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 400 F. Mix together thyme and cayenne and rub onto catfish; season fish on both sides with salt and pepper.
2. Lightly coat a 9 x 13-inch baking dish with cooking spray. Bake fish until opaque and cooked throughout, about 14 minutes.
3. While fish is baking, combine mayonnaise, lemon juice and garlic in a small mixing bowl to make aioli. Serve fish hot with aioli.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Aioli is a fancy term for garlic mayonnaise that can easily be made at home with any kind of mayonnaise. Aioli is a great sauce for any kind of fish, chicken, steak and vegetarian dish. You can also use any kind of fish with this recipe and it will taste delicious. This dinner is also a quick and easy meal that can be made in under 20 minutes. And they say fast food is not good for you!

T-Bone Steak with Gremolata

Ingredients:

• 3 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 2 tsp grated lemon zest
• 4 (1-lb.) T-bone steaks, 3/4-inch thick
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine parsley, garlic, lemon zest, and a pinch of salt and pepper in a small mixing bowl. Refrigerate until ready to use (gremolata can be made up to 4 hours ahead.)
2. Season steaks generously with salt and pepper. Heat a large skillet over medium-high heat. Add 2 steaks and cook 4 minutes per side for medium-rare; transfer to a plate, cover loosely with foil to keep warm, and repeat with remaining steaks. Serve with gremolata.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Gremolata is a traditional Italian garnish that is served with braised veal shanks and other meats. Gremolata is a simple combination of parsley, garlic and lemon zest. Gremolata give the streak a surprisingly vibrant flavor. You can even use the gremolata in salad as well.

Lemon Bars

Ingredients:

• 1 1/3 cups all-purpose flour
• 5 tbsp light brown sugar
• 8 tbsp regular butter, cold, cut into 1/2- inch pieces
• 4 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 cups  powdered sugar, divided
• 3/4 cups fresh lemon juice
• 2 tsp lemon zest

Makes 24 Servings

1. Preheat oven to 350°F.
2. To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
3. Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
4. As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars.

 WW POINTS VALUE: 3 pts Yields 1 bar per serving.

Note: This recipe appears on  www.weightwatchers.com. Who does not enjoy lemon bars?!. They make your lips pucker, they're tart yet sweet and they can be served for dessert, at a bake sale or ata casual gathering. Make sure the crust is HOT when you pour in the lemon mixture  so they bars will come out of the pan easily. You can substitute lemon extract for the vanilla for a more tar taste. You can also change the flavor completely by using lime juice and zest instead of lemon.

 

 



South Beach Chicken Paella

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1/2 cup whole-grain, qick cooking brown rice
• 3/4 cup roasted red bell peppers (from a jar), drained and thinly sliced
• 2 cups lower-sodium chicken broth
• 1/4 tsp saffron
• 3 tbsp chopped fresh parsley
• salt
• freshly ground black pepper

Make 4 (1 1/2-cup) Servings

1. Season chicken with salt and pepper. Heat oil in a large straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softetened, about 5 minutes.
2. Stir in rice. Add red peppers, broth and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered 3 -5 minutes. Stir in parsely, seaspn to taste with salt and pepper, and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Paella is the official dish of Spain and there are many versions of paella. As I've said before, a little saffron goes a long way lending pugent flavor and color to the dish. I've always loved chicken and rice for dinner growing up and this chicken and rice dinner adds bold new flavors to this comfort food. Even though the recipe calls for brown rice, I highly recommend using Bobma rice for that authentic Spanish flavor. Bomba rice is the rice that is used in traditional Paellas. You could also add a little white wine for a little cosmopolitan flavor as well.

 

Shrimp Salad in Cucumber Cups

Ingredients:

• 1 1/4 cups water
• 10 whole peppercorns
• 1 (1/4-inch-thick) lemon slice
• 1 bay leaf
• 8 medium shrimp, peeled and deveined
• 4 marinated artichoke heart quarters, roughly chopped, plus 1 tsp of the liquid
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh basil
• 2  medium (8-inch) cucumbers

Makes 2 (4-piece) Servings

1. Bring water, peppercorns, lemon slice and bay leaf to a  simmer in a small saucepan over medium-high heat; simmer for 1 minute. Ad shrimp, cover pan, and remove pan from heat. Let shrimp sitting poaching liquid until opaque and cooked through, about 3-4 minutes. Transfer shrimp to a cutting board and roughly chop.
2. Place shrimp in a medium bowl; add artichoke hearts and the 1 teaspoon liquid, lemon juice and basil; stir to combine.
3. Using a sharp knife, trim ends of cucumbers. Cut each cucumber crosswise into4 pieces, each about 2 inches long. Cut straight sides down each piece to square it, leaving the peel intact just at the corners. Using a melon baller, cup a small cup, about 1 inch deep, into each cucumber piece. Fill each cup with 2 tablespoons of shrimp mixture and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you are not in the mood for a heavy dinner, it's too hot to cook or you're looking for a delicious appetizer, this dish is four you. I have now become a fan of shrimp I can't wait to cook more shrimp dishes. This appetizer is both a light and elegant it will impress anyone. The cucumbers and shrimp mixture can both be made up to 8 hours ahead of time; they just need to be wrapped, put in a covered container and put into the refrigerator. When you're ready to serve, bring all ingredients to room temperature and fill cups just before serving.

Frosted Chocolate Layer Cake

Ingredients:

• 1 3/4 cups all purpose flour
• 1 3/4 cups packed light brown sugar
• 3/4 cups unsweetened cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 6 tbsp fat-free margarine
• 1 1/4 cup buttermilk
• 3 large egg whites
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 oz milk chocolate chips , about 4 tbsp
• 6 tbsp milk
• 16 oz. powdered sugar

Makes 16 Servings

1. Preheat the oven to 350 F Coat 2 (9-inch) round or square cake pans with cooking spray; set aside.
2. To make the cake, combine flour, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix well with a fork to break up the brown sugar; set aside.
3. Melt 4 tbsp of the margarine. Combine buttermilk, egg whites, melted margarine and 1 1/2 tsp of vanilla extract in a large mixing bowl; using an electric mixer, mix on low speed until blended. Gradually beat in boiling water and then add in flour mixture; mix on low speed until blended.
4. Pour batter into prepared pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cakes in pans on a wire rack for 20 minutes; invert cakes onto rack, remove pans and cool completely.
5. Eanwhile, to make the frosting, melt remaining  2 tbsp of margarine in a small saucepan over medium-low heat. Add milk and chocolate chips, cook until blended and smooth, stirring constantly with a wire whisk, about 3 minutes. Remove from heat, transfer to a large mixing bowl and stir in remaining 1/2 tsp of vanilla extract; cover surface with plastic wrap and refrigerate until cool, about 15 minutes. using an electric mixer on low speed, gradually add powdered sugar and mix until blended.
6. To assemble cake, spread 1/2 cup of frosting on top of one cake layer. Top with second cake layer and spread remaining frosting over top and sides; slice into 16 slices and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears on www.weightwatchers.com. It was my birthday and I wanted to make my own birthday cake and the photo for this recipe looked so delicious I couldn't pass it up. This recipe is labeled as difficult. The only difficult thing about this recipe is assembling the cake, everything else is easy. It looks overwhelming but all you have to do is have everything in its place and it's smooth sailing. Baking take time and the end product tastes delicious when it's done right. Make sure you mix your dry ingredients separately from your wet ingredients because the cake will be moist and fluffy. My mom and I LOVED this cake because it was fluffy, moist, chocolatey and delicious. It was even better than the cake mixes you but at the grocery store. You can even cut the recipe in half and the cake will still be heavenly delicious. I highly recommend making this cake for a special occasion because it's worth it. 



Carrot Soup

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 medium sweet onion or yellow onion, roughly chopped
• 3 garlic cloves, smashed and peeled
• 2 1/2 lbs. carrots, cut into 1/2-inch pieces
• 4 cups lower-sodium chicken broth
• 2 cups water
• Ground white pepper
• 8 tsp reduced-fat sour cream
• Mint Sprigs for garnish

Makes 8 (1-cup) Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; stir to coat. Reduce heat to medium-low and cook, stirring occasionally, until they soften, about 10 minutes. Add carrots, stir to coat and cook for 10 minutes. Add broth and water and bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, 10-12 minutes.
2. Puree soup ina blender or food processor. Season with pepper to taste. Serve hot  with a teaspoon of sour cream and a sprig of mint in each bowl.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a woderfully delicious dish that can be served for brunch, as a light lunch, dinner or as a soup for a course dinner for an special gathering. The combination of chicken broth and carrots tastes heavenly and the color combinations are beautiful. 

Blue Cheese Dipping Sauce

Ingredients:

• 2 tbsp crumbled blue cheese
• 1/4 cup reduced-fat sour cream
• 2 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 1 tsp red wine vinegar
• Hot pepper sauce

Makes 1/2 Cup

 

Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lemon juice, vinegar and pepper sauce ot taste. Transfer to a small bowl and serve.

WW POINTS VALUE: 1 pt. (1 tbsp per serving)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dipping sauce can be used for Buffalo chicken bites, a dip for crudites, salad dressing,  or as a sauce for any kind of steak.  It's got a nice creamy flavor that can be made anytime in less than 10 minutes. 

Blueberry-Almond Bran Muffins

Ingredients:

• 1 cup whole grain pastry flour
• 1 cup wheat bran
• 1/2 cup all-purpose white flour
• 2 tbsp granular sugar substitute
• 1 1/2 tsp ground cinnamon
• 1 1/4 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 1/4 cups 1 % or fat-free buttermilk
• 2 large eggs lightly beaten
• 1/4 cup canola oil
• 1 1/2 tsp vanilla extract
• 1 1/4 cups blueberries
• 1/3 cup sliced almonds

Makes 12 Servings

1. Heat the oven to 350 F. Lightly coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, combine the pastry flour, wheaat bran, white flour, sugar substitute, cinnamon, baking soda, nutmeg and salt.
3. Ina medium bowl, whisk together buttermilk, eggs, oil and vanilla. Make a well in the center of the dry ingredients. Add wet ingredients to dry and mix just to combine; do not overmix.
4. Gently fold blueberries into the batter. Divide batter evenly among muffin cups. Top with almonds and gently press them into the batter. Bake muffins for 25 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes and then remove to a rack to finish cooling.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You can enjoy these muffins all year round; just use frozen berries  and fold them right into the batter. The combination of cinnamon, nutmeg, blueberries, almonds an, the flours and whet bran make these muffins light and delicious. You can substitute ct for the vanilla extract for a more almond-like taste if you wish.

Balsamic Tomato and Mozzarellla Salad

Ingredients:

• 1 tbsp balsamic vinegar
• 1 tsp extra-virgin olive oil
• 1 tsp flaxseed oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 large red bell peppers, halved and seeded
• 2 large tomatoes, cut into 1/2" thick slices
• 2 ounces fresh mozzarella cheese, cut into 4 slices
• 1/3 cup fresh basil leaves, julienned

Makes 4 Servings

1. Preheat the broiler. Coat a broiler-pan rack with cooking spray.
2. In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and pepper. Set Aside.
3. Place the bell peppers, skin side up, on the prepared rack. Broil, without turning, for 10 minutes, or until skins are blackened and blistered inn spots.
4. Place the peppers in a paper bag and seal. Let stand for 10 minutes, or until cool enough to handle, peel the skin from the peppers and discard. Cut the peppers into 1/2"-wide strips.
5. Arrange the tomato slices on a platter. Place the cheese slices over the tomatoes. Scatter the pepper strips on top and sprinkle with the basil. Drizzle the dressing over the salad. Let stand for at least 15 minutes to allow the flavors to blend.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Cookbook. Tomatoes, basil and mozzarella are classic staples of Italian cooking. This is a delicious salad that can be served as a snack, light lunch or dinner or even as a side with steak, fish or chicken. If you're short on time to roast peppers, used jarred roasted peppers instead. And if you want to have a  warm salad, marinate the tomatoes with the balsamic dressing, top with mozzarella and broil the tomatoes and cheese for 2 minutes and sprinkle with basil. This is a delicious salad that will make you feel like you're dining in the Italian countryside.

Chilly Chocolate

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 2 tbsp granular sugar substitute
• Pinch of salt
• 3 cups cold 1 % milk
• 1/2 tsp vanilla extract
• Ice cubes

Makes 4 (3/4-cup) Servings

1. In a medium bowl,  stir together cocoa powder, sugar substitute and salt. Slowly pour in 1 cup of the milk and whisk until smooth. Whisk in remaining 2 cups milk and vanilla.
2. Fill 4 (8-ounce) glasses with ice. Pour Chilly Chocolate over ice and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I needed something to  wash down my dessert and I was feeling Iron Chef-worthy (with chocolate and nuts as the secret ingredients and this drink was the perfect way to accompany this treat. The recipe calls for vanilla extract but you can use any kind of extract with this drink and it will taste just as deliicous-peppermint, almond, cherry, orange, coconut, raspberry or banana just to name a few.

Chocolate-Walnut Macaroons

Ingredients:

• 1 cup walnuts
• 2 tbsp granular sugar substitute
• 2 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1 large egg white
• 1/2 tsp vanilla extract

Makes 6 (2-piece) Servings

1. Heat oven to 325 F. Line a baking sheet with parchment paper.
2. Finely grind walnuts , sugar substitute, sugar, cocoa powder, and salt in a food processor. Add egg white and vanilla and pulse until mixture comes together.
3. Form dough into 12 (2-teaspoon) balls and place on baking sheet; gently press each ball to flatten. Bake until edges are firm to the touch, about 12 minutes. Cool on a wire rack and store in an  airtight container for up to 5 days.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is an easy dessert to make if you are craving something chocolaty and nutty and moist. Macaroons are delicious anytime of the year and these ones in particular are perfect for an after-dinner snack, your kids' lunch or even your kid's bake sale. Heck, they're even perfect to leave Santa when he's delivering presents at Christmas!



Cherry Spoon Sweet with Yougurt

Ingredients:

• 1 (16 oz) package unsweetened bing cherries
• 1 tsp grated lemon zest
• 2 tbsp granular sugar substitute
• 24 oz. plain fat-free or low-fat yogurt

Makes 4 Servings

1. Bring cherries, lemon zest, and sugar substitute to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until cherries have softened, about 5 minutes. Remove from heat and cool slightly.
2. Divide yogurt among 4 serving dishes. Top each serving with 1/4 cup of the cherries and serve.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Although this recipe is in the dessert section, you can have this dish for breakfast, as a light lunch or as a snack. The recipe calls for lemon zest but I highly recommend using lime zest because it will taste like a healthy version of cherry limeade. This is a nice treat that is light and you won't feel guilty eating this dish. The leftover spoon sweet can be refrigerated up to 10 days and you can even use this as an alternative to jam/jelly as a spread for toast.



Tomato-Saffron Stewed Chicken

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts, cut in half crosswise on the diagonal or on the bias
• 2 tbsp extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 (28 oz.) can unsalted diced tomatoes
• 1/4 tsp saffron
• 1/4 cup fresh parsley leaves, roughly chopped
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season chicken with salt and pepper. Heat oil in a large , heavy-bottomed saucepan over medium-high heat. Add chicken and cook until chicken is lightly browned, 3 minutes per side. Remove chicken from pan.
2. Add onion and garlic to the same pan and cook over medium-high heat for 2 minutes. Return chicken to pan, add tomaotes with juice and saffron, bring to a low boil, reduce to a simmer, and cook until sauce has thickened and chicken is cooked through, about 15 minutes. Stir in parsley, season with salt and pepper and serve.

WW POINTS VALUE: 6 PTS.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is literally a quick and easy dish to cook for dinner especially when the weather is cool and you want to warm up the kitchen. This dish is basically a chicken stew with  flavor and the key flavor is saffron. Saffron is a very expensive ingredient that is used in almost every wolrd cuisine so treat saffron with the highest respect. You only need to use a small amount of saffron because a little bit if it goes a long way and that's a good thing.

Sauteed Bananas with Rum and Brown Sugar

Ingredients:

• 4 medium-ripe bananas, peeled
• 2 tsp unsalted butter
• 1/4 cup packed dark brown sugar
• 3 tbsp dark rum
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1 pint vanilla fat-free forzen yogurt

Makes 4 Servings

1. Cut the bananas crosswise in half, then cut each in piece lengthwise in half.
2. Melt the butter in a large skillet over medium heat. Add the bananas, cut side down, and cook until golden brown, about 1 1/2 minutes on each side. Add the brown sugar, dark rum and cinnamon; cook until the sugar is dissolved and the mixture is syrupy, about 1 minutes. Stir in the vanilla.
3. Place a 1/2-cup scoop of the frozen yogurt in each of the 4 ice-cream dishes. Top each with 4 pieces of banana and about 2 tablespoons of the sauce. Serve at once.

WW POINTS VALUE: 5 pts per dish

Note: This recipe appears in the WW in 20 minutes Cookbook. The photo for this recipe looks so deliciousI had to try it myself. I am so glad I made this for dessert because it was so delicious. If you are craving a banana split, I higly recommend you make this dish. This is the banana split for adults and it will leave you full and satisfied.

Creamy Tex-Mex Bean Dip with Baked Tortilla Chips

Ingredients:

• 4 (8-inch) whole-wheat tortillas, cut into 8 wedges each
• 1 (15 oz.) can balck soybeans, rinsed and drained
• 4 oz. reduced-fat cream cheese, cut into cubes
• 1/2 cup hot salsa
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 2 tbsp shredded reduced-fat cheddar cheese

Makes 8 (1/4-cup) Servings of dip

1. Heat oven to 350 F. Arrange tortilla wedges on a baking sheet and bake until crisp, about 12 minutes.
2. While chips are baking, blend together beans, cream cheese, salsa, lime juice, cumin and chili powder in a food processor until smooth. Transfer mixture to a skillet and heat over medium-low heat, stirring constantly, until hot, 5 minutes (do not boil).
3. Transfer dip to a serving dish, sprinkle with cheese and serve hot with tortilla chips.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. It's football season and the baseball playoffs are coming up and you are craving chips and dip, this is the dish for you. This appetizer can be made in under 20 minutes with simple pantry items. The salsa, chili powder and cumin give the dip some heat while the cream cheese make it rich and creamy and the lime juice gives it a nice after taste. If you don't have black soybeans, regular black beans work just as well.

Egg, Bacon & Tomato "Sandwiches"

Ingredients:

• 2 medium tomatoes, each cut into 4 slices
• 2 tsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 4 (1 oz.) slices Canadian bacon
• 1 tbsp white vinegar
• 4 large  eggs
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Heat oven to 400 F.
2. Season tomato slices with salt and pepper; place 4 of them in  a single layer in a nonreactive baking dish, spread with mustard and sprinkle with tarragon, if using.
3. Cook bacon in a large skillet over medium heat until lightly browned, about 2 minutes per side. Lay 1 bacon slice over each mustard-spread tomato slice. Transfer to the oven and bake until tomatoes begin to bubble, about 10 minutes.
4. Fill a straight-sided or wide saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a separate bowl or cup. Carefully slide each egg into the just-simmering water. Cook until desired doneness, about 3-4 minutes for soft-centered; remove with a slotted spoon, placing 1 egg atop each bacon slice. Top with remaining tomato slices and serve.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. As I've said before, sometimes breakfast for dinner is just what you need. This "sandwich" is a twist on the classic eggs benedict or a BLT. Oven-baked tomatoes, bacon and a touch of Dijon mustard with herbs, salt and pepper give this dish some added zing.
 

South Beach Classic Burger

Ingredients:

• 1 1/2 lbs. lean ground beef
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 oz. low-fat Swiss cheese slices
• 4 tsp Dijon mustard
• 4 green lettuce leaves
• 1 medium tomato, sliced
• 1 small red onion, thinly sliced

Makes 4 Servings

1. Heat grill or grill pan to medium-high.
2. Mix together beef, salt, and pepper; form into 4 patties. Grill patties to desired doneness, 4 minutes per side for medium. Top with cheese and cover; cook, until cheese is melted, 1 minute.
3. Remove from the heat, spread with mustard, and top with lettuce, tomato and onion; serve.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. There is nothing like having an old-fashioned burger for dinner. I'm so used to making ans eating gourmet burgers I just wanted try try a basic all-American burger. It was delicious. I highly recommend adding a minced clove of garlic and a teaspoon of Worcestershire sauce for a little more flavor. Plus, all the toppings will fill you up and you won't be hungry afterwards.  South Beach burgers are so delicious you will never go to a fast food joint if you're craving for a burger.
 

Chicken Empanadas

Ingredients:

• Dough:
• 1 cup hot water
• 2 cups flour
• 2 eggs, lightly beaten
• Pinch salt
• Pinch of freshly ground black pepper

• Filling:
• 1 lb. ground chicken breast
• 1 medium onion, chopped
• 1 tsp chili powder
• 1 tsp ground cilantro
• 3 tbsp flour
• 1 cup milk
• 2 jalapeno peppers finely diced
• 1/2 tsp ground cumin
• 1 cup reduced-fat shredded cheddar cheese or any kind of Mexican cheese
• 1 (14 1/2 oz) can diced tomatoes
• olive oil for brushing

Makes 6 Servings

1. For the dough: Mix all the ingredients together and work dough until consistent. Set aside and let it rest for 20 minutes before forming the discos.
2. Preheat the oven to 350 F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place chicken, onion, chili and cilantro in skillet and cook until chicken is browned. stirring occasionally to break up meat, about 8 minutes. Remove chicken mixture from skillet and set aside.
3. Place skillet over medium-high heat and add flour. gradually aCarefully fold over the circle with contents into a semicircle. Add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
4. Remove skillet from heat; stir in chicken mixture, jalapenos, cumin, cheese and tomatoes.
5. Place the empanada dough on a floured counter top. Roll the dough out into a 1/8 inch thick layer.Cut the dough into circles with round cookie cutters or biscuit cutters.  Remove the excess dough from the cut out circle. Place your filling of choice in the center of the circle.
6. Crimp down the edges with a fork. If the edges won't stick together, wet your finger and rub it along the inside edge of the dough and try again.
7. Place the empanadas in a large baking dish. Brush empanadas with olive oil. Put dish in the oven and bake for 20-25 minutes. Serve hot.

WW POINTS VALUE: 5 pts (I hope!)

Note: This recipe appears on www.weightwatchers.com, sort of. The orginal recipe appears as Turkey Enchilada Pie but after studying the recipe I decided to go the route of empanadas. Ground chicken was on sale this week at the grocery store and I was in the mood for Latin food. Empanadas are either a  stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe.  Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese,  vegetables or fruits among others. I like to think of empanadas as pies and comfort fodd that will help you sleep at night. I learned how to make empanadas last year in aculinary class and I loved them. This was my forst attempt at making empanadas and my mom and I loved them. They were so filling and delicious it  was like having your own little version of a Mexican Chicken Pot Pie. I highly recommend making empanadas on the weekend because they are somewhat time consuming and they are perfect for this time of year for football season and the weather is nice enough to have the oven going on and to open the house up to air out the aromas. 

Boston Cream Pie

Ingredients:

Cake:

• 1 cup cake or all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup warm water
• 2 tbsp unsalted butter, melted
• 1 1/2 tsp vanilla extract

Custard:

• 1/3 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups 1% milk
• 1 large egg
• 1 tbsp unsalted butter
• 2 tsp vanilla extract

Glaze:

• 1/3 cup confectioners' sugar
• 3 tbsp cocoa powder
• 1/2 cup fat-free sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/4 tsp chocolate extract (optional)

Makes 12 Servings

1. To make the cake, preheat the oven to 350 F. Spray 2 (9-inch) round cake pans with nonstick spray. Line with wax paper rounds and spray with nonstick spray.
2. Whisk together the flour, baking powder and salt in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs until thickened, about 3 minutes. Gradually add the granulated sugar, beating until light and fluffy, about 3 minutes. Reduce the speed to low. Add the water, butter and vanilla; beat until blended. Add the flour mixture; beat until just blended. Pour the batter into the pans, dividing it evenly. Bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Let coolo completely in the pans on racks. Runa knife around the edges of the cakes to loosen them from the pans; invert onto racks. Remove the wax paper.
3. To make the custard, whisk together the granualted sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg until blended. Cook over medium heat, stirring constantly, until mixture simmers, about 3 minutes. Cook, stirring constantly, until thickned, about 1 minute longer. Remove the saucepan from the heat; stir in the butter and vanilla. Press a piece of plastic wrap directly onto the surface; let cool.
4. To make the glaze, sift together the confectionaers' sugar and cocoa in a small saucepan; stir in the condensedmilk and set over low heat. Cook, stirring, until the mixture bubblesand thickens, about 2 minutes; cook 1 minute. Remove the pan from the heat and stir in the vanilla extract and chocolate extract if using. let cool until thickened, about 10 minutes.
5. To assemble the cake, place 1 cake layer, bottom side up, on a serving plate. Whisk together custard until smooth; spread evenly over the layer, leaving a 1/2-inch border. Top with the remaining layer, top side up. Using a narrow metal spatula, spread the chocolate glaze evenly over the cake.

WW POINTS VALUE: 5 PTS

Note: This recipe appears in the WW All-Time Favorite Recipes Cookbook. In 1855 in Boston, the Parker House's pastry chef decided to dress up the hotel's Boston Pie, a 2 layer sponge filled with custard and dusted with confectioners' sugar, by topping it with a rich chocolate glaze. The chef renamed it the Parker House Chocolate Pie but over the years its name became the Boston Cream Pie. It still remains the signature dessert at the Omni Parker House and is the official State dessert of Massachusetts. I consider my self a Bostonian and I have always wanted make the official state dessert of Massachusetts. The cake was delicious as was the custard and the chocolate glaze was chocolatey. I screwed up on the chocolate glaze and the custard was not as custard-like but the cake was fluffy and moist. If and when I make this again, I'll make Boston Cream cupcakes so they will be easier to make and freeze.