Coconut Wafers

Ingredients:

• 2 large egg whites
• 1/8 tsp salt
• 2 tbsp granular sugar substitute
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 2 tbsp whole-wheat flour
• 3/4 cup unsweetened shredded coconut
• 2 tbsp trans-fat-free margarine, melted

 Makes 6 (2-piece) Servings

1. Heat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.
2. Whisk in the egg whites, salt, sugar substitute, sugar, and vanilla in a medium bowl until light and foamy, about 2 minutes. Sift in flour and stir to combine. Stir in coconut. Slowly whisk in margarine until corporated.
3. Drop 6 (2-teaspoon) balls of batter onto pan. Using a butter knife, spread each ball into a 3-inch disk. Bake until edges are golden, about 12  minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter. Store in an airtight container for up to 1 week.

 WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. If you are craving a snack or treat after a big meal, this is the treat for you. Plus, you won't feel guilty afterwards. Coconut has such a nice flavor to it. You could serve these cookies with fresh fruit, chocolate sauce, caramel sauce or even along side ice cream or frozen yogurt.

Au Gratin Potatoes

Ingredients:

• 1 spray cooking spray
• 1 Tbsp butter
• 1 medium onion, thinly sliced
• 2 Tbsp all-purpose flour
• 2 cups  skim milk
• 2 lbs. uncooked Yukon Gold potato(es), thinly sliced
• 1 cup low-fat shredded cheddar cheese
• 1 tsp table salt
• 1/4 tsp freshly ground black pepper

Makes 8 Servings

1. Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces. 

WW POINTS VALUE: 4 pts

Note: This recipe appears on http://www.weightwatchers.com/. Who does not love potatoes? I have been craving steak and potatoes for a while and I really wanted to try this potato recipe. I would highly recommend making this dish early as possible because potatoes take time to bake. The milk and cheddar cheese mke this dish creamy and delicious and the pepper adds a little kick to it. This cheesy potato dish is the perfect crowd pleaser—rich enough for you to enjoy, yet light enough to keep your waistline slim. Plus, whatever you don't eat, you can put into ziploc plastic bags and freeze them and take them out when you want to eat them.

Mustard-Crusted Steak

Ingredients:

• 2 garlic cloves, minced
• 1 tbsp. coarse-grain Dijon mustard
• 1 tbsp. Worcestershire sauce
• 1 tsp ground mustard
• 1/8 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 lbs. boneless top round steak, 3/4-inch thick

Makes 4 Servings

1. Heat oven to broil.
2. Whisk together garlic, Dijon Mustard, Worcestershire sauce, ground mustard, salt and pepper in a small mixing bowl.
3. Line a broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand 10 minutes. Broil steak to desired doneness, 4 minutes per side for medium-rare. Let stand 5 minutes before slicing and serving.

WW POINTS VALUE: 6pts.

 Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. I was craving a steak dinner and this recipe looked way too good to pass up. If you ever saw the photo of this recipe, you would want to cook it too. I know this photo is not the best photo of the steak and au gain potatoes but this dinner is so delicious! Even though there are very few ingredients in this steak dish, there is a lot f flavor in this dish with the two different kinds of mustard and garlic. I highly recommend this dish for a weeknight or weekend dinner or even a dinner party because your guests will love it and be happy. You can use any kind of steak for this recipe and it will still taste good. This dinner is what I call the ultimate gourmet bistro dinner.

Arroz con Pollo

Ingredients:

• 4 tsp olive oil
• 1 1/2 lbs. chicken parts, skinned
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 green bell pepper, seeded and chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 oz.) can stewed or diced fire-roasted tomatoes
• 1/2 cup low-sodium chicken broth
• 2 tbsp water
• 2/3 cup white or Bomba Rice
• 1 tbsp capers, rinsed and drained
• 1/2 tsp dried oregano
• 1/2 tsp saffron threads, crushed
• 1 bay leaf
• 1 cup frozen peas
• 1 cup chopped roasted red peppers

Makes 4 Servings

1. Preheat the oven to 350 F. In a large nonstick skillet over medium heat, heat the oil. Add the chicken and sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-quart casserole dish.
2. In the skillet, combine the bell pepper, celery, onion,  and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron and bay leaf. Transfer to the casserole dish. Cover and bake 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.

WW POINTS VALUE: 6 pts (1/4 of casserole)

Note: This recipe appears in the WW New Complete Cookbook. I was so hungry and desperate for chicken and craving some sort of Spanish/Mexican/Latin flavor and this recipe looked so good and I had all the ingredients. This dish was like eating a paella except without the chorizo, parsley, and seafood. There are more vegetables in this dish instead of lein proteins. The recipe calls for stewed tomatoes but you can use fire-roasted tomatoes and the dish will be just as delicious. The recipe also calls for white rice. I highly recommend using Bomba rice for that authentic Spanish taste. I also cut down on the paprika to cut down on the heat. The key to this dish is the saffron. It's a very expensive spice but fortunately, a little bit of saffron goes a very long way; it adds a warm flavor and a rich and golden color to your dish.

Baked Tomatoes with Feta and Herbs

Ingredients:

• 1 ounce reduced-fat feta cheese, crumbled
• 1 garlic clove, minced
• 1/4 tsp dried oregano
• 1 tsp extra-virgin olive oil
• 1 tsp lemon zest
• 1 large ripe tomato, ends trimmed and cut crosswise into 4 slices
• freshly ground black pepper

Makes 2 Servings

1. Heat oven to 400 F. Line a baking sheet with parchment paper or foil.
2. Combine feta, garlic, oregano, oil and lemon zest in a small bowl.
3. Place 2 tomato slices on the baking sheet. Top each slice with one-fourth of the feta mixture. Place a second tomato slice on top of each and cover with remaining feta mixture. Sprinkle with a little pepper.
4. Bake until heated through and feta is lightly golden, 18-20 minutes. Serve hot.

 WW POINTS VALUE:2 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. Tomatoes and cheese always make a delicious and colorful side dish. Tomotoes with feta cheese, olive oil and oregano will make you feel like you're on the beaches of the Greek Isles. These tomato towers  can be made in no time with lots of flavor based on few ingredients. This tomato side dish can be used with any beef dish as well as chicken, pork and fish as well. 

Ruby Swiss Chard Saute

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 lb. ruby Swiss chard, with tender stems, cut into 1/4-inch-wide ribbons (4-5 cups)
• 2 tbsp water
• salt
• freshly ground black pepper

Makes 2 (1-cup) Servings

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to low, and cook, stirring occasionally, until garlic is fragrant and lightly golden, about 3 minutes. Add chard, water and a pinch of salt; cover, increase to medium, and cook, stirring occasionally, until greens are tender, about 5 minutes. Season lightly with salt and pepper and serve hot. 

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. If you can't find ruby red chard, try green chard. If you don't like chard, use spinach and it will taste just as good and be just as healthy. The spinach compliments the steak and tomatoes and gives the plate more color.

Balsamic-Glazed Sirloin Steak

Ingredients:

• 3 tbsp balsamic vinegar
• 1 tbsp +1 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 3/4 lb. sirloin steak, 3/4-1-inch thick
• salt
• freshly ground black pepper

Makes 2 (6 oz) Servings

1.  Place vinegar, 1 tbsp of the oil, garlic and thyme in a large resealable plastic bag. Add the steak and seal the bag, pressing out the air. Shake sealed bag to that the steak becomes coated with the marinade. Refridgerate for 4 hours or overnight.
2. Heat a grill pan over medium-high heat. Brush steak lightly with remaining 1 tsp of olive oil. Place steak on grill pan and cook 4-5 minutes per side for medium-rare, brushing with marinade as it cooks. Transfer steak to a cutting board; let rest for 5 minutes. Discard remaining marinade. Cut steak into think slices and serve warm.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. This recipe along with the Ruby Swiss Chard Saute and Baked Tomatoes with Feta and Herbs are listed in the chapter 'Valentine's Day Dinner for 2.' This elegant dinner can be shared with a parent or great friend. Steak dinner is a winner all-around. Marinating the steak for at least 4 hours or overnight  and then basting it with the marinade while cookit it doubles the flavor and makes the steak juicy and tender. If ou don't have agrill pan, you can grill it or broil the steak and it will be just as juicy.

Scallops Provencal

Ingredients:

• 1 lb. scallops, washed and dried
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 tbsp olive oil
• 1/4 cup shallots
• 2 medium garlic cloves, minced
• 1/2 cup white wine
• 3 tbsp parsley

Makes 4 Servings

1. Season scallops with salt and pepper.
2. Place a large skillet over medium-high heat; add oil. When oil shimmers, add the scallops to the pan, falt-side down; cook until just browned on the bottom and you can see moisture appearing on the top of the scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat ot medium.
3. Add shallots and garlic to skillet; cook, stirring frequently, until  shallots are lightly browned, about 2 minutes (be careful not ot burn the garlic). Add wine; stir and cook until liquid starts to reduce, about 1-2 minutes. Sprinkle with parsley; serve.

WW POINTS VALUE: 5 PTS. (4 oz. scallops per serving)

Note: This recipe appears on www.weightwatchers.com. I have really acquired a taste for seafood and I have  always wanted to try scallops. I have also acquired a taste for French food as well. This was such a nice dish with a nice aroma. This dish  is easy to make and can be made any day of the week for dinner in 20 minutes or less and you'll feel like you're in France. You can serve any kind of side dish with rice, pototoes and vegetables served with a glass of white wine.

Thai Beef and Lettuce Rolls

Ingredients:

• 1 lb. ground beef (7% fat or less)
• 4 garlic cloves, minved
• 1 tbsp reduced-sodium soy sauce
• 2 tsp chili garlic sauce
• 2 tsp pasked brown sugar
• 1 tsp Asian (dark) sesame oil
• 8 Boston lettuce leaves
• 1 cup matchstick -cut carrots
• 8 fresh cilantro sprigs
• 8 fresh mint sprigs

 Makes 4 Servings

1. Mix together the ground beef, garlic, soy sauce, chili sauce and brown sugar in a medium bowl until combined.
2. Spray a large nonstock skillet with nonstick spray and set over medium-high heat. Add the beef mixture and cook, breaking it apart with a wooden spoon, until  browned, about 3 minutes. Stir in the sesame oil.
3. Place about 1/4 of the beef mixture on each lettuce leaf. Top evenly with 1/8 of the carrots, 1 cilantro sprig and 1 mint sprig. Fold in two opposite sides of each leaf.

 

WW POINTS VALUE: 4pts (2 lettuce rolls per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. My mom and I were craving burgers and this was a burger recipe I came across and wanted to try. I've never had Asian burgers before and so I was on a new mission. I really enjoyed this burger as did my mom. Asian burgers stand out from the rest because (from what I understand) the recipes don't include buns. Asian flavors have a different kind of aroma to them and they give you that extra kick and spice in your mouth. If you don't have cilnatro and/or mint sprigs, use a 1/4 cup dry measure to qickly and evenly divide the beef.