Spinach and Feta Omelette

Ingredients:

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 2 tbsp sun-dried tomatoes, julienned
• 1 cup chopped spinach
• 1 medium garlic clove, minced
• 1/4 cup crumbled reduced-fat feta cheese
• 4 large eggs
• 1 tsp dill
• 1 tsp dried parsley
• 1 tsp dried oregano
• salt
• freshly ground black pepper

Makes 2 Servings

1. Warm 1 teaspoon of oil in large nonstick skillet over medium-low heat.
2. Add spinach and tomatoes, cook until softened, let sit in pan 2 minutes to begin wilting. Cook 8 minutes, until tender, stirring occasionally. Scrape mixture out of pan into a medium bowl. Stir in feta cheese.
3. In small bowl, lightly beat eggs, dill, parsley, oregano, salt, and pepper. Wipe out skillet with paper towel; add remaining 1 tablespoon oil and place over medium-high heat. Once the pan is hot, add eggs; let them sit for 3 seconds, until edges begin to set. Using a spatula, draw the lightly cooked egg to the center of the pan. Tilt the pan to the side so the uncooked egg runs to the bare spot at the edge of the pan. Repeat process all around the edges of the pan until omelet is just set but still moist.
4. Add spinach filling evenly over top half of the omelet. Cook a few more seconds to melt cheese. Run the spatula quickly along the side of the pan to loosen the edges. Jerk the pan sharply away from you a few times; the omelet should slide up the far side of the pan. Tilt the pan, resting the far edge on a serving plate. Gently roll omelet onto plate, using the spatula to fold over the omelet. Serve immediately.

WW POINTS VALUE: 5 pts

Note: I created this recipe earlier this month. I wasn't in the mood for a big heavy dinner and I was in the mood for breakfast for dinner. Omelette are a heart healthy meal that can be enjoyed anytime of day. Omelettes are also a blank canvass where you can create any kind of filling and it will taste delicicous. I used spinach, sun-dried tomatoes and feta cheese for the filling and used parsley, dill and oregano mixed in with the eggs for an authentic Greek taste. This creation was simple yet delicious and also very filling. Plus, omelettes can be made in 20 minutes or less. So if you're ever craving a light dinner but you don't know what to make, always count on omelettes.

Chocolate Cherry Oatmeal Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp table salt
• 3/4 cup butter, at room temperature
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 1/2 cups old-fashioned rolled oats
• 1/2 cup dried cherries

Makes 36 Servings

1. Preheat oven to 350ºF.
2. Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.
3. Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
4. Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
5. Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
6. Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
7. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.

WW POINTS VALUE: 3 pts (1 cookie per serving)

Note: This recipe appears on www.weightwatchers.com. I was on a roll with oats and cherries and I had a sweet tooth craving. I had made this cookies before and I enjoyed them the first time and I couldn't wait to make them again. Oatmeal cookies have always been a favorite of mine. Adding chocolate and cherries to these oatmeal cookies make them sinfully delicious. These cookies are moist and chewy and are more delicious than the oatmeal cookies you buy at the grocery store. You can make the cookie dough ahead of time, freeze it and then bake them for that fresh-out-of-the-oven smell and taste.

 



Holiday Apple Crisp

Ingredients:

• 1/4 cup unsweetened dried cherries
• 1/2 cup water
• 1/2 cup old-fashioned rolled oats
• 1/2 cup trans-fat-free margarine
• 1/2 cup whole-grain pastry flour
• 1/4 cup + 2 tbsp granular sugar substitute
• 2 tbsp ground cinnamon
• 1 tbsp ground nutmeg
• 9 Granny Smith apples, sliced (9-10 cups)
• 2 tbsp fresh lemon juice

Makes 12 (1-cup) Servings

1. Preheat the oven to 350 F. Lightly coat a 9x 13-inch baking dish with cooking spray.
2. Place cherries and water in a bowl and soak cherries until ready to use.
3. Meanwhile, combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar substitute, 1 tbsp of the cinnamon and 1/2 tbsp of the nutmeg in a medium bowl; stir until mixture is crumbly.
4. Toss apples and lemon juice together in a large bowl. Add remaining 1/4 cup flour, 2 tbsp sugar substitute, remaining 1 tbsp cinnamon and remaining 1/2 tbsp nutmeg; stir to combine.
5. Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes. Serve warm.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a warm and fruity dish that's sweet and tangy from the flavors of the apples and cherries. I highly recommend using 1 cup of fresh cherries because they add more flavor and zing to the dish. I also added nutmeg to this dish because it goes well with apples, cherries and cinnamon.  This is also a wonderful dish for the winter because it will heat your kitchen and your soul. You can even top it with a dollop of creme fresh, ice cream or yogurt if you'd like. 

South Beach Eggsadilla

Ingredients:

• 1 tsp extra-virgin olive oil
• 3 large egss, lightly beaten
• 1 (8-inch) whole-wheat tortilla
• 2 oz. reduced-fat pepper Jack cheese, sliced
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in a large skillet over medium-high heat. Add eggs, reduce heat to medium, and scramble until  cooked but still moist, about 2 minutes. Remove to a plate and season with salt  and pepper.
2. Carefully wipe the pan with a paper towel. Replace on heat. Add tortilla and cook on both sides until warmed through, about 1 minute.
3. Leaving the tortilla in the pan, top half of it with cheese and then with eggs; fold the other half over to forma quesadilla. Cook on both sides until heated through, 1 minute more. TRansfer to a cutting board, cut in half, and serve.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish can be made in 15 minutes or less and can be enjoyed for breakfast, lunch or dinner. I have really come to love eggs and this dish is for lovers of Mexican food. You can use any kind of Mexican cheese such as cheddar, Monterey Jack with this and it will still taste delicious. I also highly recommend serving salsa with this dish for an authentic Mexican taste. 

Cream Cheese Swirl Brownies

Ingredients:

• 3/4 cup flour
• 3/4 cup granular sugar
• 1/4 cup unsweetened cocoa
• 1/2 tsp baking powder
• 3 tsp canola oil
• 2 tbsp water
• 2 egg whites
• 3 1/2 oz. low-fat cream cheese, softened
• 2 tbsp granular sugar
• 1/4 tsp vanilla extract

Makes 16 Servings

1. Preheat oven to 350º F. Coat an 8-inch square pan with cooking spray.
2. Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well. Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan.
3. Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well. Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.
4. Bake until toothpick inserted in center comes out clean, about 20 minutes. Allow to cool for 20 minutes before cutting into 16 bars.

WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. Weight Watchers has done it again with another devilishly delicious chocoate recipe. These brownies are light and fluffy and hit the spot for your winter blues. If you don't know what to do with the egg yolks, put them in a small container and use them in fritattas. These brownies are light and fluffy and better than store bought. 

Thin and Crispy Pear Tart

Ingredients:

• 1 tbsp lemon juice
• 1 tbsp granular sugar substitute
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp almond extract
• 2 medium Bosc pears, sliced 1/8-inch thick
• 6 (13X18-inch) sheets frozen whole-wheat phyllo dough, thawed
• Butter-flavored cooking spray

Makes 4 Servings

1. Heat oven to 375 F. Combine emon juice, sugar, cinnamon, nutmeg and almond extract in a medium bowl. Add pears and stir to coat.
2. Line a baking sheet with parchment paper. Working quickly, lay 1 phyllo sheet on the baking sheet, coat lightly with cooking spray, fold in half widthwise, and lightly coat with spray again. Repeat with remaining sheets, piing sheets in a single stack as you go.
3. Fold edges in 1/4-inch on each side. Lay pear slices on top of phyllo in a single layer. Bake until pears are tender and crust is golden, about 22 minutes. Serve warm.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was on a roll while I was preparing for my little 'tailgating' party before the Patriots-Broncos game and I wanted to make a special dessert. I had pears in the fridge and this recipe looked to good to pass up. OMG! This was a delicious dessert. Who knew making a fruity tart was so easy and so delicious to make?! The combination of cinnamon, nutmeg, and almond extract are the key ingredients to making this dish so good. You can even serve this dish as an elegant dessert at home or at a dinner party. 

Cilantro Walnut Pesto

Ingredients:

• 1/3 cup walnuts
• 1 large bunch cilantro, leaves and stems enact
• 1 garlic clove, peeled
• 1/4 cup extra-virgin olive oil
• 3 tbsp. reduced-fat sour cream
• 2 tsp lemon juice
• 1/4 tsp salt

Makes 8 (2 1/2 tbsp.) Servings

1. Heat oven or toaster oven to 275 F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
2. Chop Cilantro, garlic and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice and salt. Pulse a few times to combine. Serve or refrigerate until needed

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I needed a condiment for my Firecracker Cheddar Burgers and the recipe and photo of this recipe looked too good to pass up. Pesto is originally an Italian sauce used for dipping and as a condiment. Pesto always included olive oil, pine nuts and Parmesan Cheese. This particular pesto has a zesty Latin flair to it. it can be used for dip for crudités or chips at a party, on grilled chicken, fish or pork and even tossed in salad.  it can also be used on Latin burgers, burritos or on a topping of chilly. It can stay in the refrigerator for up to 5 days and freezes for up to a month.

 

Habenero-Lime Aioli

Ingredients:

• 1 habenero pepper, seeded and finely diced
• 1/4 cup mayonnaise
• 1/2 tsp grated lime zest
• 1 tsp fresh lime juice
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

In a small bowl, whisk together habenero, mayonnaise, lime zest and juice, garlic, salt and pepper. Serve immeadiately or refrigerate until needed.

 

WW POINTS VALUE: 4 pts ?

Note: Aioli is an easy  recipe to create; aioli is garlic mayonnaise. You can add so many different flavors to aioli to whatever kind of dish you're serving. I created this recipe as a condiment for my Firecracker Cheddar Burgers. Why add a boring blob of mayonnaise to your meal when you can add some spice to your dish? I should warn you that eating habeneros is like putting a stick of dynomite in your mouth. So be prepared for some heat!

Firecracker Cheddar Burgers

Ingredients:

• 1/4 cup Dijon mustard
• 1/3 cup finely chopped red onion
• 3 garlic cloves, minced
• 2 large egg yolks
• 1/2 tsp cayenne pepper
• 2 1/2 lbs. lean ground beef
• 1 tbsp canola oil
• 5 oz. reduced-fat cheddar cheese, shredded
• 10 multigrain buns

Makes 10 Servings

1. Whisk together mustard, onion, garlic, egg yolks, and cayenne in a large bowl. Add beef and stir until combined. Form mixture into 10 patties, about 1/4 inch thick.
2. Lightly oil a grill or grill pan and heat to medium-high. Cook burgers 4-5 minutes per side for medium-rare, sprinkling cheese evenly over burgers for the last 2 minutes of cooking. Serve burgers on lightly grilled buns.

WW POINTS VALUE: 7 pts with the bun & 5 pts without the bun

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It was the big game between my beloved New England Patriots and the Denver Broncos and I wanted to celebrate with a gourmet tailgating like dinner. South Beach Diet has the most delicious burgers because they are so meaty and full of flavor. Once again, these burgers did not disappoint me. The caadded a touch of heat hence the name 'firecracker.' You can cut the recipe in half and the burgers will still taste just as delicious. Even though the recipe calls for putting the cheese on the top of the burgers the last 2 minutes of cooking, I highly recommend mixing the shredded cheddar cheese in with the burgers to nmake them more moist and add more flavor. If you're looking for condiments to serve with these burgers, I highly recommend the following: Habenero Aioli, Cilantro Walnut Pesto and South Beach Ketchup. BTW, my beloved Patriots cleaned the Broncos clocks 45-10!

Grilled Tuna with Provencal Anchovy Sauce

Ingredients:

• 1 1/2 lbs. tuna steaks, about 11/4 inches thick
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, minced
• 1/2 tsp herbes de Provence
• 2 anchovy fillets
• 1 tbsp red wine vinegar
• 1 tbsp chopped fresh parsley

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tuna 2-3 minutes per side for medium-rare. Transfer to a cutting board.
2. In a small saucepan, heat oil over medium-low heat. Add garlic and cook, stirring with a wooden spoon, until softened but not browned, about 1 minute. Add herbes de Provence and anchovies, mashing anchovies with the back of a wooden spoon until they break up, about 30 seconds. Remove the pan from the heat and stir in vinegar and parsley. Transfer anchovy sauce to a small bowl.
3. Thinly slice tuna, divide among 4 plates, and drizzle anchovy sauce. Serve warm.

 WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This French dish can be made in less than 30 minutes and it's delicious. Herbes de Provence is a dried herb blend that is commonly used in southern France that often includes basil, fennel seed, lavender, marjoram, summer savory, rosemary and thyme. You can make your own version and keep it in a jar in your pantry with other spices if you can't find this spice in the grocery store. When you're cooking tuna steak, cook it like it's steak because it can get overcooked easily. I have really come to like anchovies when they're well blended. The Provencal Anchovy sauce is delicious on top of the tuna and can go on top of any fish, meat, chicken or even in a salad if you like.

Chicken Breasts Stuffed with Goat Cheese

Ingredients:

• 4 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 (1/2-lb) bunch spinach, tough stems removed
• 4 (6 oz.) boneless, skinless chicken breasts
• 4 oz. low-fat goat cheese
• salt
• freshly ground black pepper

Special Eqipment:

Wooden toothpicks

Makes 4 Servings

1. Heat oven to 400 F.
2. Heat 2 tsp of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate.Wipe skillet dry with paper towels.
3. Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as  evenly as possible, leaving a 1-inch border on three sides. Repeat with  remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with spinach and goat cheese. Seal each breast with 2 toothpicks and season outside with salt and pepper.
4. Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, un til well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

 WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a deliciously creamy dish that's perfect for any occasion. If you stuff the chicken ahead of time, dinner will cook in a breeze.You can use feta, blue, gorgonzola or any kind of cheese with this recipe and it  will still taste delicious. If you don't have an ovenproof skillet, transfer the chicken to a baking dish before baking. Don't forget to use a thick potholder when removing the ovenproof skillet because the handle is extremely hot. 

Pomegranate Punch

Ingredients:

• 1 orange, unpeeled
• 1 lemon, unpeeled
• 1 (2-liter) bottle seltzer water, chilled
• 1 1/2 cups unsweetened pomegranate juice

Makes 20 (3/4-cup) Servings

Cut 4 thin slices from each orange and lemon, then quarter slices. Combine seltzer, pomegranate juice and orange and lemon quarters in a pitcher. Pour over ice and serve.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a refreshing drink that's good for you and a great alternative to all those sodas. This is a great beverage to serve at any kind of party and can be made in 5 minutes. You can also use any kind of unsweetened cranberry juice if you can't find unsweetened pomegranate juice. I also highly recommend using blood oranges in this drink if you can find them because that add a kick of flavor.

Mini Chocolate Chip Cookies

Ingredients:

• 2 tbsp butter, softened
• 2 tsp canola oil
• 1/2 cup packed dark brown sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 large egg white
• 3/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 cup semi-sweet choclate chips

Makes 48 Servings

1. Preheat oven to 375ºF.
2. In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
3. In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
4. Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack.

WW POINTS VALUE: 1 pt ( 1 cookie per serving)

Note: This recipe appears on www.weightwatchers.com. Who does not love chocoate chip cookies?! In my opinion, Nestle Tollhouse has THE BEST chocolate chip cookie recipe in the whole world. This recipe comes in a pretty close second. The secret ingredient: vanilla extract. A little bit of vanilla adds quite a bit of flavor. These cookies might be small but they pack a lot of flavor. You can sell these cookies at your kid's bake sale and no one will know the difference. You CAN still enjoy chocolate chip cookies even on a diet.



Shrimp Scampi

Ingredients:

• 4 tsp olive oil
• 1 1/4 lbs. medium shrimp, peeled and deveined (tails left on)
• 6-8 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup + 1 tbsp finely chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 lemon slices

Makes 4 Servings

1. In a large skilet, heat the oil. saute the shrimp until just pink, 2-3 minutes. Add the garlic and cook, stirring contanstly, about 30 seconds. With a slotted spoon, transfer the shrimp to a platter; keep hot.
2. In the same skillet, combine the broth, lemon juice, 1/4 cup of parsley, salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp. Serve, garnished with lemon slices and sprinkled with the remaining tablespoon of parsley.

WW POINTS VALUE: (8-10 shrimp w/about 3 tbsp sauce) 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. I already cooked this classic dish South Beach style and I like the Weight Watchers version better because of the chicken broth, lemon juice and the amount of garlic. The combination of these particular flavors make this dish so flavorfu and comforting. You can also serve a small serving of pasta with the scampi for that restaurant quality meal. This dish can also be made in 30 minutes or less so you won't have to leave your home to make this International classic.



Green Beans with Garlic and Lemon

Ingredients:

• 1 lb. green beans, trimmed
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 2 tsp grated lemon zest
• 1 tbsp fresh lemon juice
• salt
• freshly ground black pepper

Makes 8 Servings

1. Bring a medium saucepan of salted water to a boil. Add eans, return to a boil, and cook until crisp-tender, about 2 minutes. Drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry.
2. Heat oil in a large skillet. Add garlic and cook until softened, about 1 minute. Add beans and zest; cook, stirring occasionally, until beans are warmed through about 2 minutes. stir in lemon juice and season to taste with salt and pepper. Serve warm or at room temperature.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Green beans add a lovely color to the plate anytime of year. Green beans are delicious when cooked, blanched and grilled in olive oil and garlic for that extra kick of flavor. Even though the recipe calls for lemon juice, it is optional in my opinion if you  don't want to spoil your beans.



Chocolate, Almond and Orange Clusters

Ingredients:

• 2 cups whole almonds
• 1/2 cup bittersweet chocolate chips
• 1/4 cup fat-free half-and-half
• 2 tsp vanilla extract
• 1 tsp finely grated orange zest

Makes 24 clusters

1. Heat oven to 350 F. Place almonds on a baking sheet and toast until fragrant and lightly golden, 6-8 minutes. Remove from oven and cool. When cool, chop coarsely and set aside.
2. Line a baking sheet with parchment or wax paper.
3. Combine chocolate chips, half-and-half and vanilla in a small saucepan. Stirring constantly, cook over low heat until chips are melted and mixture is smooth, 2-3 minutes. Remove from the heat and add zest and almonds. Stir to coat well.
4. Drop by the tablespoon onto the baking sheet. Freeze on the sheet until set, at least 45 minutes. Transfer to a platter and serve immediately.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a delicious recipe that's only 5 ingredients and takes 20 minutes or less to make. The combination of sweet fruit, toasted nuts and chocolate and devilishly good. Theese are yummy treats that can be made anyitme of year and be used as gifts for guests in cellophane bags tied with a fancy ribbon. These cookies can also be sold at your child's bake sale. They can also be shaped into any holiday cookie for the season. You can also use skim milk in place of the half-and-half and use almond extract in place of the vanilla extract and the clusters will still be delicious. Clusters can be made up to 3 days in advance. After freezing for 45 minutes, refrigerate in a covered container until ready to serve. Claire Robinson, if you are reading this, here's a recipe that's a 5-Ingredient Fix!

Blackberry-Banana Breakfast Smoothie

Ingredients:

• 2 small bananas, quartered (1 1/2 cups)
• 1 cup blackberries, plus extra for garnish (optional)
• 1 1/2 cups nonfat or low-fat yogurt
• 1 tbsp granular sugar substitute
• 1 tbsp wheat germ
• 4 ice cubes

Make 4 Servings

In a blender, combine bananas and blackberries; puree until smooth. Add yogurt, sugar substitute, if using, wheat germ and ice cubes; blend until smooth, about 1 minute. Pour into 4 (10 oz.) glasses, garnish with whole blackberries, if using and serve.

WW POINTS  VALUE: 1 Pt.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This breakfast smoothie can be enjoyed anytime of day. It's also a delicious treat to enjoy when you don't feel like cooking and/or there's a massive heat wave and you want to cool off. You can also use any kind of berry in this recipe and it will still taste delicious. You can also use wheat bran in place of wheat germ and it won't make a difference. This is also a nice treat if you're ever sick or you have a sore throat. The sugar is there to sweeten to tartness of your berries.

 

Mary on the Beach

Ingredients:

• 1 (28 oz.) can whole peeled tomatoes, with juices
• 1 cup chilled water
• 1/3 cup freh lemon juice
• 1 tbsp Worcestershire sauce
• 1 tsp hot pepper sauce
• 1/4 tsp celery seeds
• 1/4 tsp freshly ground black pepper
• Ice cubes
• 4 celery stalks with leaves
• 4 lime wedges

Makes 4 (1-cup) Servings

1. In a blender, puree the tomatoes and their juices until smooth. Strain puree into a large pitcher, pushing liquid through the strainer with a rubber spatula; discard the seeds. Add water, lemon juice, Worcestershire sauce, hot pepper sauce. celery seeds and pepper to pitcher; stir to combine.
2. Fill 4 (10 oz.) glasses with ice. Pour tomato mixture over ice, add a celery stalk and lime wedge to each glass and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a deliciously healthy alternative to a Bloody Mary and a great way to kickstart your weight loss. This drink can be made in about 10 minute. But if you're in a hurry, you can substitute 3 cups  low-sodium tomato juice. Or if you're a gardener or just came back from the local farmer's market, you can use the ripest tomatoes whirled in a juicer for the freshest tomato juice. The Worcestershire sauce, the hot pepper sauce and freshly ground black pepper give this drink a real kick. 

Happy New Year!

Hi healthy foodies! Happy New Year. I've been blogging about my healthy culinary adventures for over 2 years now. Can you believe it? I can't. I now understand and know how Julie Powell felt when she was cooking her way through Julia Child's Mastering the Art of French Cooking. I'm on my own deranged assignment to cook my way through every Weight Watchers, South Beach and Legal Seafood recipe ever conceived. I WILL cook my way through these cookbooks if it takes me until my 50th birthday. On my way, here are some things I want to accomplish on my culinary bucket list:

• to cook side-by-side Emeril Lagasse and Ina Garten
• to cook breakfast/brunch for Paula Deen and her family
• to cook on the Rachael Ray show and The Chew
• to have a Throwdown with Bobby Flay at Boston College
• to compete on Iron Chef America

If I ever create a new recipe, I promise to share it with you. If anyone has access to the Food Network, please let them know I'm interested. Bon Apetite!