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. 

Buttermilk Biscuits

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup regular butter, cold
• 1/2 cup buttermilk, cold
• 1 Tbsp all-purpose flour, for rolling out dough

Makes 12 Servings

1. Preheat oven to 450 F.
2. In a medium bowl, combine flour, baking powder, baking soda and salt; mix well.
3. Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces in the size of small peas. (Do not blend butter in completely; dough should look lumpy.)
4. Mix a well in the center of dough and pour in buttermilk. work buttermilk into dough just enough to moisten all of flour; start with a pastry cutter and finish by kneading dough against side of bowl about 4-6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.
5. Work on a lightly floured surface, roll out dough into a 6X8-inch rectangle, about 1/2-inch thick. Cut dough into 12 equal pieces with a sharp knife. Place biscuits on an ungreased cookie sheet and bake until tops start to turn golden, about 10-12 minutes. Yields 1 biscuits per serving.

WW POINTS VALUE: 3 PTS

Note: This recipe appears on www.weightwatchers.com. Who does not love buttermilk biscuits? These Southern favorites will give restaurant chains a run for their money they are that tasty and delicious. Most buttermilk biscuits are drenched in butter and filled with so much fat and cholesterol. These Southern favorites are rich in flavor and flaky in texture and can be served as a side dish to a fried chicken dinner or backyard picnic.

 

 

 

French Onion Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 Spanish onions, slivered
• 1 small leek, cleaned and sliced
• 1 cup low-sodium beef broth
• 1/8 tsp freshly ground black pepper
• 1 cup water
• 2 sliced semolina bread, toasted
• 4 tsp grated Parmesean Cheese
• 1/3 cup shredded reduced-fat Swiss Cheese

Makes 2 Servings

1. In a small saucepan over medium heat, heat the oil. Saute the onions and leek until the onions are golden, about 15 minutes. Add the stock, pepper and water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.
2. Preheat the broiler. Set 2 flameproof bowls on a baking sheet. Ladle the soup into the bowls; top with the bread. Sprinkle with the Parmesean, then with the Swiss cheese. Broil until the cheese melts, about 2 minutes.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. Soup is the best comfort food when the weather is cold. French onion soup is so deliciously comforting and a classic French bistro dish. Even though the recipe calls for 2 Spanich onions, you only need 1 Spanish onion because you'll be pretty full with the bread, cheese, onion and leek.

Ocean Breezes

Ingredients:

• 1/2 pink or red grapefruit, peeled and roughly chopped
• 1/2 cup unsweetened cranberry juice
• 2 tbsp fresh lime juice
• 1 tbsp granular sugar substitute
• 2 cups chilled sugar-free cranberry seltzer water
• 4 lime wedges

Makes 4 (1-Cup) Servings

In a blender, combine grapefruit, cranberry juice, lime juice and sugar substitute; puree until smooth. Slowly add seltzer and stir gently with a wooden spoon to blend. Pour Ocean Breezes into 4 large martini glasses, garnish with lime wedges and serve.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet taste of Summer Cookbook. I have passed this recipe over and over and I finally decided to try it. The weather was warm and I needed a cool refreshing drink. This beverage is a bubbly fruit punch with  tasty flavors and it makes you feel like you're on a tropical island regardless of where you are. I highly recommend you have this drink as an after-dinner drink or serve it with a tropical dish for that authentic beach flair.



Shrimp Scampi-South Beach Style

Ingredients:

• 1 1/2 lbs. fresh or thawed  frozen shrimp, peeled and deveined
• 3 tbsp trans-fat-free margarine
• 4 garlic cloves, minced
• 1/4 cup fresh lemon juce
• 3 tbsp chopped fresh parsley
• 1/8 tsp red pepper flakes
• salt
• freshly ground black pepper

Makes 4 Servings

1. Rinse shrimp  under cold water and pat dry well with a paper towel. Season with salt and pepper.
2. Heat margarine and garlic in a large skillet over medium heat until melted and bubbling, 1-2 minutes. Add shrimp and stir to coat with margarine.
3. Add lemon juice, parsley and red pepper flakes; cook, stirring occasionally, until shrimp are pink, about 2 minutes; do not overcook or the shrimp will be tough. Remove from the heat, season with salt and pepper and serve hot.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook.  I have now come to really enjoy shrimp and I wanted to try to cook a classic for dinner. My first time cooking shrimp was a success. The shrimp was cooked beautifully and was nice and tender with all the buttery, garlic and lemon flavors. If you can't go out to a restaurant and order this dish, let this classic dish come to your table in under 30 minutes. You can serve this dish alongside Caesar Salad or over whole wheat pasta.

Chicken Yakitori

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breast cut into 1-inch pieces
• 10 scallions, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch squares
• 1/3 cup low-sodium soy sauce
• 3 tbsp mirin or rice wine
• 2 tsp dark sesame oil
• 2 tbsp grated fresh ginger
• 2 garlic cloves, minced

Special Equipment:

• 8 (8-inch) skewers (if wooden, soak inwater for 30 minutes)

Makes 4 Servings

1. Heat oven to broil
2. Thread chicen, scallions and pepper onto skewers; place in a large shallow dish. Whisk together soy sauce, mirin, oil, ginger and garlic. Cover skewers with 1/2 cup of the mixture and marinate at room temperature for 10 minutes; set aside remaining soy sauce mixture for dressed cooked skewers.
3. Lightly coat a broiler pan with cooking spray. Place skewers on the pan, reserving marinade. Broil, turning skewers and basting occasionally wth reserved marinade, unti lchicken is no longer pink, about 10 minutes.
4. Serve hot with reserved soy sauce mixture.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you ever saw the photo in the cookbook, you would want to  cook and eat these skewers. The weather was beautiful and I wanted to cook and delicious chicken dish. Plus, I saw Bobby Flay make Tuna Yakitori on his show, 'Bobby's BBQ Addiction' and he made it look so easy to make. The flavors of ginger, sesame, and garlic leaves a heavenly scent and taste in your mouth. Yakitori is a common Japanese type of skwered chicken and can also refer to skewered food in general. You can find mirin or rice wine in the Asian section of the grocery store or health food store or you can substitute 1/3 cup dry white wine + 2 tsp granulated sugar. This dish alone was heavenly delicious without rice, veggies or any other side dish. The chicken, red peppers and scallions will quickly fill you up. I highly recommend serving this dish at a BBQ or during your favorite ballgame, whether it be football, basketball, baseball or hockey and this dish will be a hit. Iron Chefs Morimoto and Bobby Flay and Super Chef Ming Tsai will be very proud of you for making it as well.



Cocoa Brownies

Ingredients:

• 3/4 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup low-fat plain yogurt
• 2 tbsp vanilla extract

Makes 16 Servings

1. Preheat oven to 350 F
2. Whisk the coca powder, sugar, flour, baking powder and salt in a large bowl. The use a wooden spoon to stir in the yogurt and vanilla until smooth but quite thick.
3. Coat an 8-inch square baking pan with cooking spray. Spread the thick batter into the pan, evenly to the corners.
4. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, about 20 minutes. Cool on a wire rack for 15 minutes before cutting into 16 squares, 2X2-inches each.

WW POINTS VALUE: 2 pts (1 square per serving)

Note: This recipe appears on www.weightwatchers.com. I was craving chocolate and I was desperately searching for a good recipe and I came across this one and I had to try this recipe. Boy was I glad I did. This brownie recipe was easy to make and delicious to eat. They are fudgy and rich and very easy to make, plus they give you your urgent chocolate fix when you need it. This recipe is also a favorite of Jennifer Hudson and I'd say she has pretty good taste!

Individual Lemon Souffles

Ingredients:

• 2 tbsp sugar
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/3 cup lemon juice
• 1/3 cup water
• 4 large egg whites
• 1/4 tsp cream of tartar

Makes 6 Servings

1. Preheat the oven to 350 F. Coat 6 1-cup souffle dishes with cooking spray. Coat with 2 tbsp sugar, tapping out excess so dishes are evenly coated.
2. In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to a mixing bowl. Let cool to room temperature.
3. Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among souffle dishes and smooth tops.
4. Set in a roasting pan and add hot water to come halfway up the sides of dishes. Bake 20 minutes. Serve immediately.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. This is a delicious dessert that is light and airy and will melt in your mouth. If you don't have any lemon juice on hand, any citrus fruit will do such as lime, orange, grapefruit, tangerine, etc. Souffles are just as enjoyable cold as they are out of the oven so whatever you don't eat put in the fridge for a snack for later.

 

Quick Chicken Tagine

Ingredients:

• 2 garlic cloves
• 2 (3-inch) pieces lemon zest
• 3 tbsp chopped fresh parsley, plus leaves for garnish
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium onion, chopped
• 1 (14-oz) can no-salt-added diced tomatoes, with juices
• 3 tbsp fresh lemon juice
• 2 medium zucchini, cut into 1/2-inch cubes
• 20 pitted medium green olives, halved
• Pinch of salt

Makes 4 (1 1/2-cups)

1. On a cutting board, finely chop 1 clove of the garlic together with 1 piece of lemon zest and 1 tablespoon of the parsley to make a rough paste; transfer to a small bowl and set aside. Mince remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon and pepper.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3-4 minutes. Transfer chicken to a plate.
3. Reduce the heat under the skillet to medium and add onion and spice mixture; Cook, stirring occasionally, until onion is softened and spices are aromatic, 2-3 minutes. Add tomatoes and their juices and lemon juice, scraping up any brown bits clinging to the skillet; bring to a simmer. Return chicken pieces and their juices to the skillet and cook for 5 minutes. Add zucchini, olives, remaining lemon zest and remaining 2 tbsp parsley; stir gently to combine. Reduce the heat to low,cover, and cook until chicken is cooked through, 10 minutes more. Lightly season with salt and pepper. Divide tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves.

WW POINTS VALUE: 6 PTS

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was time for a chicken dish and I wanted to cook something new and the photo in the cookbook looked so delicious I had to try it plus I saw Iron Chef Cat Cora make Lamb Tagine on Iron Chef America. Tagine is a Moroccan stew made with meat or poultry, vegetables, olives and preserved lemon. This dish can be made in under and hour the is smells heavenly when you're cooking it. Tagine is also a spicy dish but a different kind of spicy with the aromatic mixture of coriander, cumin and cinnamon. This is also a very filling dish with the chicken and vegetables. If you don't like olives, you can omit them if you want and it will still be delicious. You could also use turkey or lamb in place of the chicken if you'd like. This dish was so spicy and aromatic it took me back to Morocco it was that good.

Mango-Peach Smoothie

Ingredients:

• 1 mango, peeled, pitted and cut into chunks (about 1 cup)
• 2 peaches, pitted and cut into chunks (1 cup)
• 1/2 cup plain fat-free yougurt
• 2 tbsp honey
• 6 ice cubes

Makes 2 Servings

Conbine all ingredients in a blender and process until thick and smooth, about 2 minutes. Pour into 2 glasses.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a cold and refreshing drink that can be served at breakfast, lunch, dinner or even as a light snack. It's a tasty drink for breakfast and a great way to get your sevings of fruit for the day. The honey adds a little bit of sweetness to this drink. 

Barbecue Salmon-Asian Fusion Style

Ingredients:

• Salmon:
• 1 1/2 lbs. skin-on salmon fillet ([4] 6 oz. fillets)
• 3/4 cup prepared barbecue sauce
• 2 tbsp rice wine vinegar
• 2 tbsp finely chopped scallions
• 1 tsp finely grated ginger
• Chives, chopped, for garnish

•  Vegetables:
• 1/2 head napa cabbage
• 1/2 head radicchio
• 1 1/2 tsp extra virgin olive oil
• 1 lb. oyster mushrooms, chopped
• 1 cup sake or white wine
• 1/4 tsp salt
• 1/4 tsp pepper
 
• Chinese Mustard Sauce:
• 2 tbsp mayonnaise
• Dash of mustard powder
• 1/8 tsp Dijon mustard
• 3/4 tsp rice wine vinegar
• 1 1/2 tsp finely chopped scallions
• salt
• freshly ground black pepper

Makes 4 Servings

To make the salmon:

1. Preheat the grill. Leave skin on salmon if desired.
2. Place the barbecue sauce, vinegar, scallions and ginger in a blender and mix.
3. Start grilling the salmon to the desired doneness and baste with barbecue sauce mixture as grilling. (If you like the skin, first grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.)

To make the Vegetables:

Take out the hard bottom center of the greens. Chiffonade the greens. Heat a saute pan over high heat. Add the oil and saute the cabbage, radicchio and mushrooms quickly. (They should stay crisp.) Before taking the vegetables out of the pan, deglaze the pan with the sake or white wine. Add salt and pepper.

To make the Chinese Mustard Sauce:

Place the mayonnaise, mustard powder, Dijon mustard, vinegar, scallion, and salt and pepper to taste in a blender and mix.

To plate:

Place sauteed vegetables in the center of each plate. Put five dots of Chinese Mustard Sauce around the vegetables. Place the salmon on top of the vegetables. Sprinkle the plates with chopped chives.

 

WW POINTS VALUE: 12 PTS

 Note: This recipe appears in the South Beach Diet Cookbook. I wanted to clean out some of the food in the fridge and I have looked at this recipe so many times I had to try it for dinner tonight. This dish appears on the menu of China Grill in Miami courtesy of Chef Keyvan Behnam.  China Grill has been a Miami hot spot since it opened in 1995 and offers "World Fusion" cuisine. The picture of this dish is beautiful and I wanted to replicate it but it didn't go that way. However, the taste of this dish is delicious and you can taste the world fusion of East-Meets-West with the Chinese flavors with the white wine and barbecue sauce and mustard. The salmon was also delicious and cooked beautifully. My mom doesn't like to eat salmon but she enjoyed this dish. I just loved how the barbecue sauce blended with the mustard sauce and how the white wine vegetables and salmon melted in your mouth. It really was funky fusion in your mouth. I highly recommend this dish on a weekend dinner or for a special occasion because this dish is worth the time and effort. It may look like a lot but it's very simple to make. Thank you Chef Keyvan Behman. I look forward to your other recipes as well. 

Mini Cherry Cheesecakes

Ingredients:

• 8 graham crakers, mashed into crumbs
• 2 tbsp reduced-calorie margarine, melted
• 4 oz. fat-free cream cheese
• 4 oz. light cream cheese
• 2 tbsp fresh lemon juice
• 2 large egg whites
• 1 tsp vanilla extract
• 1/3 cup sugar
• 20 oz. light fruit pie filling, cherry, warmed or 20 oz. cherries, warmed

Makes 12 Servings

1. Preheat oven to 375 F. Place 12 cupcake liners in a cupcake pan. Combine graham craker crumbs and margarine; mix well.
2. Spoon 1 tbsp of crumb mixture into the bottome of each liner and press down gently. Refrigerate until ready to fill.
3. Beat cream cheeses until fluffy andadd lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
4. Spoon cream cheese mixture evenly into crumb cups. Bake for 15 minutes. Cool. Top each cheesecake with 1 tbsp cherry filling.

WW POINTS VALUE: 3

 

Note: This recipe appears on www.weightwatchers.com. Who does not love cheesecake?!?! If you are ever having a craving for cheesecake but you want to watch your health, this is the recipe for you. The calories are cut fr this yummy dessert and you won't feel guilty eating it. I do highly recommend using 8 oz of either fat-free or light cream cheese to save money and use real cherries insterad of pie filling. One bite of this mini cheesecake and your taste buds will be in heaven with the creaminess of the cherries and cheese and graham crakers melting in your mouth.

London Broil

Ingredients:

• 1 (1-lb.) top round or sirloin tip steak, trimmed of all visible fat
• 1/2 cup dry red wine
• 1 garlic clove, minced
• Freshly ground black pepper
• 1 sprig, fresh rosemary, chopped
• 1/2 tsp salt

Makes 4 Servings

1. Place the steak in a gallon-size zip-close plastic bag; add the wine, garlic and pepper, then lightly rub the marinade into the meat. Add the rosemary (if using dried, add with other ingredients). Seal the bag, squeezing out any air; turn to coat the steak. Refrigerate, turning the bag occasionally, overnight or up to 24 hours.Remove the steak from the refirgerator about 30 minutes before broiling.
2. Preheat the broiler at leat 20 minutes. Transfer the steak to the broiler rack; discard the marinade. Broil 3 inches from the heat, turning once then salting the cooked side, about 4 minutes on each side.Transfer the steak to a cutting board; let stand 2-3 minuts, then cut across the grain into 16 slices.

WW POINTS VALUE: 3 PTS (4 Slices)

Note: This recipe appears in the WW New Complete Cookbook. Attention all steak lovers: this dish is for you. There's nothing like a nice big piece of juicy steak marinated in red wine, garlic and herbs with your choice of sides. You can have some of the leftover steak for lunch as a sandwich or in a salad and it will taste just  as delicious.

Pork Scaloppine with Herbs

Ingredients:

• 1 1/2 lbs. pork cutlets
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained and rinsed
• salt
• freshly ground black pepper

Makes 4 Servings

1. Pound cutlets to 1/4 -inch thickness; rub with basil and thyme and season wth salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add pork and cook for 2 minutes per side. Remove to a plate loosely cover with foil to keep warm.
3. Add lemon juice and capers to skillet; bring t boil and cook until slightly reduced, about 1 minute. Top pork with sauce and serve hot.

WW POINTS VALUE: 7 PTS

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Scaloppine is an Italian cuisine that consists of thinly sliced meat (veal or chicken) that is dredged in flour, sauteed, then heated and served with a wine or tomato sauce which denotes a caper and lemon sauce. This is a new take on Scaloppine that includes dried herbs, fresh lemon juice and capers. These herbs and saucewill give this pork dish  a vibrant look and taste in your mouth that's perfect for dinner any night of the week. 

Southwestern Egg Salad

Ingredients:

• 6 medium whole hard-boiled eggs
• 2 medium scallions, finely chopped
• 1 jalapeno pepper, seeded and finely diced
• 1 tbsp cilantro, minced
• 1/2  small sweet red pepper, finely chopped
• 1/4 cup fat-free mayonnaise
• 1 tbsp salsa
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

1. Peel eggs, mash with a fork or potato masher ina large bowl. Add remaining ingredients and mix thoroughly to coat.
2. Serve egg salad in a cored bell pepper, over mixed greens or on its own in a bowl.

WW POINTS VALUE: 3 pts. (1/2 cup per serving)

Note: This recipe appears on www.weightwatchers.com. I have now become quite a fan of eggs, deviled, poached, omelette, fritatta, you name it. Egg salad is bascially deviled eggs all mushed up with some flavor and seasoning. This egg salad has the flavors of the Southwest. The original recipe calls for a teaspoon of green chili peppers but I used a jalapeno pepper for a little more flavor and heat. This egg salad was delicious and it made my mouth pop. Plus, eating this egg salad will fill you up in no time. AND... Iron Chefs Bobby Flay and Jose Garces will be happy that you made this dish.