Say goodbye to the coffee shop: Iced Vanilla Coffee Milk

Ingredients:

• 3 cups strongly brewed decaffienated coffee, chilled
• 1 cup skim or 1 % milk
• 2 tsp vanilla extract
• 2 tsp granular sugar substitute
• Ice cubes
• 1/2 cup fat-free or light whipped topping
• pinch ground cinnamon for garnish (optional)
• 4 cinnamon sticks for garnish (optional)

Makes 4 (1-cup) Servings

In a pitcher, combine coffee, milk, vanilla andsugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass. Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was on a roll brewing coffee for my dinner earlier this evening and I thought this would be a nice after-dinner treat. I was right. This drink is a nice, refreshing drink to enjoy anytime of the day during the summer and it  will quickly cool you down. This drink is something you would get at a coffee sshop but pay a lot of money for. You can save yourself a lot of money and calories when you make this treat at home. This drink is also great for company as well.

Grilled Steak with Texas Mop sauce

Ingredients:

• 1/2 cup no-salt-added tomato sauce
• 1/4 cup strongly brewed decaffeinated coffee
• 2 tbsp Worcestershire sauce
• 1 tbsp sugar-free pancake syrup
• 1 (1 1/2-lb.) sirloin steak, about 1 1/2 inches thick
• 1 tsp freshly ground black pepper

Makes 4 Servings

1. In a small saucepan, combine tomaot sauce, coffee, Worcestershire sauce and syrup. Bring to a simmer and remove from heat. Transfer 2/3 cup of the sauce to a small bowl and reserve for dipping.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Rub steak on both sides with pepper. Grill steak , bastin frequently with remaining 1/3 mop sauce, 5-7 minutes per side for medium-rare. Allow steak to rest for 5-10 minutes.
3. Cut steak into thin slices, divide evenly among 4 plates and serve with reserved mop sauce for dipping.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Another Winner, Winner, steak dinner from the folks at South Beach. I'm not much of a coffee drinker but the coffee was delicious in this dish. Coffee often shows up in Texasin mop sauce. Mop sauce is a sauce that is used to mop, or baste, while it is cooking, resulting in a very moist and tender dish. Mop sauce came about hhen President Johnson threw a barbecue and called upon is favorite Pitmaster Walter Jetton to cook up a meal that often feed hundreds of people. This meal would be cooked on an open air fire pit that measured about 40 square feet. Walter would cover every square inch of this surface in ribs, roasts and meats of every variety. To keep the meat moist he mopped it, with a real mop. Hence the barbecue term, "mop." You can use any kind of steak, chicken, pork and certain kinds of fish with this mop sauce and you dinner will still be delicious. I do highly recommend seasoning the steak with freshly ground black pepper and garlic for a flavorful taste. Your family and friends will love this dish and keep coming back for more when you serve this dinner, trust me.



Salmon Cakes with Red Pepper Mayonnaise

Ingredients:

• 1 (14 3/4-oz.) can red salmon, drained, skin and large bones discarded
• 1/2 cup plain dried bread crumbs
• 3 scallions, chopped
• 1/4 cup + 3 tbsp fat-free mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh dill
• 1/4 tsp black pepper
• 1 (5-ounce) jar roasted red pepper, well drained
• 1/8 tsp hot pepper sauce
• 2 tbsp chopped gherkins or pickles

Makes 4 Servings

1. To make the salmon cakes, put the salmon in a medium bowl and flake with a fork. Add the bread crumbs, scallions, 1/4 cup of the mayonnaise, the egg, dill and black pepper; stir to combine well. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the patties and cook until browned and heated through, 3-4 minutes on each side. Transfer to a platter.
3. Meanwhile, to make the red pepper mayonnaise, combine the roasted red pepper, the remaining 3 tablespoons mayonnaise and the pepper sauce in a blender; puree. Add the gherkins and pulse until combined. Serve with the salmon cakes.

WW POINTS VALUE: 4 pts (1 salmon cake  & 2 tbsp red pepper mayonnaise)

Note: This recipe appears in the WW in 20 Minutes Cookbook. It was time for a healthy and colorful mealafter eating  all those goodies this past Memorial Day Weekend. This is also a nice weeknight meal for the whole family to enjoy because it's colorful and has plenty of nutrients. PLus. it will fill you up so you won't be looking for dessert. If you really want to spices things up, Add some garlic to the mayonnaise and it will be red pepper aioli.



Star-Spangles Berries

Ingredients:

• 2 (16-oz) containers strawberries (hulled)
• 2 pints blueberries
• 4 tbsp granular sugar substitute
• 1 tbsp + 2 tsp fresh lemon juice
• 2 cups part-skim ricotta cheese
• 2 tsp vanilla extract

Makes 10 (generous 1-cup) Servings

1. Halve or quarter strawberries, depending on size. Combine strawberries, blueberries, 1 tablespoon of the sugar substitute and 1 tablespoon of the lemon juice in a large bowl.
2. Process ricotta, reamining 3 tablespoons sugar substitute, remaining 2 teaspoons lemon juice and vanilla in a blender or food processo unitl ricotta is smooth, about 2 minutes.
3. Spread ricotta mixture evenly on the bottom of a wide, shallow serving bowl or 4-quart rectangular serving dish. Top evenly with the berries and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Summer has arrived and what better way to enjoy the summer that fresh berries and cheese. Strawberries and blueberries are in season right now and they are so delicious when they're fresh in season. You can even cut back on the sugar in this dish and it will still taste delicious. I used lime juice in place of the lemon juice to have a more tart taste for the the berries and it was still delicious. The vanilla adds a nice touch as well. This dessert makes a great treat for a gathering, especially for 4th of July with all the red, white and blue. Make sure you have this dessert for the fireworks because it's a great way to end the evening.

South Beach Cole Slaw

Ingredients:

• 1 cup mayonnaise
• 3 tbsp. Dijon mustard
• 3 tbsp. cider vinegar
• 1 1/2 tsp celery seed
• 1 tsp granular sugar substitute
• 1 small (1-to 1 1/2-lb.) head green cabbage, shredded (4 cups)
• 1 small (1-to 1 1/2-lb.) head red cabbage, shredded (4 cups)
• salt
• freshly ground black pepper

Makes 16 (1/2 cup) Servings

Whisk together mayonnaise, mustard, vinegar, celery seed and sugar substitute. Add cabbage and toss to combine, Season to taste with salt and pepper and refrigerate until ready to serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love coleslaw?! Now that grilling season is in full swing, this is a great side dish for your picnic table this summer. This  dish also makes a great snack or light lunch or dinner for the summer when you are battling the heat wave. The whole dish takes 20 minutes to make and it's worth it. Once you've made this classic dish, you'll never buy the packed cole slaw at the grocery store again.

Arugula, Grapefruit and Parmesan Salad

Ingredients:

• 5 oz. arugula, about 8 cups loosely packed
• 2 medium pink grapefruits, segmented, 2 tbsp juice reserved
• 1/2 small uncooked vidalia onion, thinlly sliced
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 oz. Parmesan cheese, thinly shaved

Makes 4 Servings

1. Place arugula in a large salad bowl; top with grapefruit and onion.
2. In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
3. When ready to serve, gently toss salad with dressing; sprinkle with cheese.

WW POINTS VALUE: 3 pts. (2 cups per serving)

Note: This recipe appears on www.weightwatchers.com. This is what Italy must taste like in the summer! This salad is SO delicious you'll have it again and again this summer. This salad is also a great way to kick off summer and great for when the heat wave is in town and you don't want to cook. I must say I have a new respect for salads. I always thought salads were dull and boring with lettuce, tomatoes, carrots, onions, etc. This  Italian salad is certainly a refreshing change from the usual lettuce and tomato! You can also use spinach in place of the arugula for this salad and it will still be heavenly. This salad should be served at a dinner party, especially if your dinner guests are Mario Batali, Emeril Lagasse, Tyler Florence, Giada De Laurentis, Michael Chiarello, Scott Conant,  Ann Burrell and even Bobby Flay.

 



Chocolate and Vanilla Meringue Cookies

Ingredients:

• 4 large egg whites
• 1/2 tsp distilled white vinegar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

Makes 22 Servings

1. Preheat the oven to 200 F. Line 2 baking sheets with foil.
2. Ina a large bowl, beat egg whites with an electric mixer until frothy, about 3-5 minutes. Add vinegar; beat until  soft peaks form. Increase speed to high and gradually add sugar; beat unitl glossy peaks form. Beat in vanilla.
3. Remove half of meringue to another bowl; stir in cocoa until blended.
4. Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making abouto 44 cookies-half vanilla-flavored and half cocoa-flavored. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.
5. Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets wo wire racks to cool completely. Peel meringues of foil and store in an airtight container.

WW POINTS VALUE: 1 pt (2 cookies per serving)

Note: This recipe appears on www.weightwatchers.com. Meringue cookies are egg white-sugar cookies that are baked at a low temperature for a long time. I had made meringue cookies in the past and they didn't turn out as well as I had hoped. I made these cookies yesterday afternoon and they were delicious! Who does not love vanilla and chocolate?! I also cut the sugar intake in half and they were still yummy. Vanilla and chocolate meringue cookies are like bite-sized pieces of air inside your mouth. One bite of these cookies and they will literally melt in your mouth. These cookies are perfect for a dinner party or for a local bake sale they are that good. Since these cookies require only 5 ingredients, make these for Claire Robinson because she will be so impressed.

Garlicky Eggplant Dip

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 large onion, coarsely chopped
• 4 garlic cloves, lightly smashed and peeled
• 1/4 tsp crushed red pepper flakes, or more to taste
• 1 (2-pound) eggplant, coarsely chopped
• 1/4 tsp salt
• freshly ground black pepper
• 1/4 cup fresh lemon juice
• Assorted raw and blanched vegetables, such as bell peppers, broccoli, cauliflower, cherry tomatoes, cucumbers and scallions

Makes 2 Cups

1. Heat oil in a large saucepan over medium heat. Add onion, garlic and pepper flakes; reduce heat to medium-low and cook until vegetables are softened, 5-7 minutes. Stir in eggplant, salt and a pinch of black pepper. Cover and cook, stirring occasionally, until eggplant is very soft, 25-30 minutes. Transfer eggplant mixture to a large bowl and allow to cool for 15 minutes.
2. When cooled, process eggplant in a food processor or in batches in a blender until smooth, 1-2 minutes, adding lemon juice during the final 30 seconds of processing. Serve at room temperature with assorted vegetables for dipping.

WW POINTS VALUE: 0 pts per serving (1 tbsp per serving)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Eggplant is in season right now and this will make a nice treat for a party or even for leftovers. I cooked this dip earlier this evening and it made the kitchen smell heavenly. It even tasted delicious. You can serve this dip with chicken, pork and even on top of fish or a crostini and the dip will still be delicious. The keys to cooking good food are olive oil, onions and garlic. Without these key ingredients, your dishes will be bland and have no flavor.

Buttermilk Waffles and Jam

Ingredients:

• 1 cup whole what flour
• 1 cup old-fashioned rolled oats
• 1 tbsp + 1 tsp baking powder
• 3 tbsp granular sugar substitute
• 3 tbsp canola oil
• 1 1/4 cups 1 % or fat-free buttermilk
• 1/2 cup water
• 1 large egg
• 3/4 cup sugar-free jam, any flavor

Makes 4 (1 waffle) Servings

1. Combine flour, oats, baking powder, salt and sugar substitute in a medium bowl. Whisk together oil, buttermilk, water and egg in a separate bowl. Pour buttermilk mixture into the flour mixture and stir until combined.
2. Heat waffle iron; coat lightly with cooking spray. Add a generous 1/2 cup batter per waffle and cook until browned and crisp, about 5 minutes. Dollop with jam and serve.

WW POINTS VALUE: 8 pts per waffle

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I had these waffles for breakfast this morning and they were delicious! Warm jam served on top of waffles is SO good. These waffles taste just as yummy as the waffles you would get at a diner or even your local Waffle House, trust me. You can also wrap these waffles individually and freeze them for up to 3 weeks. Once you've had these waffles, you will never go to IHOP, Waffle House or any other diner again.

Herb Roasted Pork Loin

Ingredients:

• 6 garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp dried fennel seeds
• 2 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/4 tsp salt
• 1 (3-pound) boneless center-cut pork loin roast

Makes 8 (6 oz) Servings

1. Position rack in middle of oven and heat oven to 350 F.
2. Combine garlic, oregano, fennel seeds, lemon zest, oil and salt in a small bowl. Mash until mixture forms a thick paste.
3. Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is opened, like a book.
4. Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed. Rub the remaining garlic mixture over the outside of the loin.
5. Roast pork until internal temperature reads 150 F, 1-1 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Italian food isn't always about pasta; there is so much more. Pork is such a universal ingredient it can go into any ethnic dish. I must say, Italian pork is delicious. The Italian flavors of rosemary, garlic and fennel make this pork so heavenly delicious it will make you wish you were in Tuscany. Don't be afraid to put on too much olive oil. You don't want your pork to be too dry. The pork is even better the next day as leftovers because the herbs are marinating in the pork overnight. I highly recommend serving Roasted Eggplant and Peppers and Warm White Beans with Rosemary with the pork for an authentic Tuscan dinner. And if you can, invite Mario Batali, Michael Chiarello, Scott Conant, Giada De Laurentis and I think they will be impressed.

Warm White Beans with Rosemary

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 bay leaf
• 1 1/2 tsp dried rosemary, crushed
• 2 (15-ounce) cans cannellini beans. rinsed and drained
• freshly ground black pepper

Makes 6 (1/2-cup) Servings

Heat oil, bay leaf and rosemary in a medium saucepan over medium heat until oil begins to bubble, 1-2 minutes. Reduce heat to  low and cook 2 minutes more. Add beans and season with pepper to taste. Cover and cook until beans are heated through, about 5 minutes more. Discard bay leaf. Serve warm.

WW POINTS VALUE: 3 pts per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was on a roll for cooking a Tuscan meal and I needed another side accompaniment to go with the main dish. This is a ver simple side dish that goes well with any Italian meat dish. Plus, it takes less than 20 minutes to make. Don't be intimidated by these beans. They are so delicious and smell heavenly with the aromas of rosemary, bay leaf and olive oil. The olive oil and herbs add flavor to these beans and give them a taste of Tuscany. This side dish will impress anyone, especially  Claire Robinson because it has 5 ingredients.

Roasted Eggplant & Peppers

Ingredients:

• 1 pound eggplant
• 2 large red bell peppers, cut into 1 1/2-inch-wide strips
• 1 medium onion, cut into wedges
• 1 tbsp + 1 tsp extra virgin olive oil
• salt
• freshly ground black pepper

Makes 6 Servings

1. Heat oven to 450 F. Line 2 baking sheets with parchment paper or foil.
2. Cut eggplant in half crosswise, then cut each half into 8 to 10 wedges, 3/4-inch thick at the widest spot. Combine eggplant, peppers and onion in a large bowl. Add oil and toss to coat. Season lightly with salt and pepper.
3. Spread vegetables on baking sheets. Using a spatula, scrape any remaining oil and seasonings from the bowl over the vegetables.
4. Roast vegetables, turning once, until softened and blistered on edges and bottoms, 35-40 minutes. Remove from oven and serve hot or warm.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was craving a hearty Italian dinner and wantedto make up for the adequate dinner I had at an Italian restaurant this past weekend. Oven roasted vegetables are so delicious they make your kitchen smell heavnely when they're cooking and they taste heavenly comfortable when you eat them. This was my first time cooking and eating eggplant and I was nervous. I was really happy with the end result. I loved the roasted onions and peppers and my mom and I LOVED the roasted eggplant. I do highly recommend you peel the skin off the eggplant because I didn't like the texture of the skin. You can also use any color bell pepper with this dish if you can't find  any red bell peppers. Most of the time required preparing this dish is when the vegetables are roasting, so you have free time to set the table and finish any other preparations.

Raspberry-Peach Cobbler: SPICED UP!!

Ingredients:

• 6 medium peaches, halved, pitted and thinly sliced
• 3 tbsp confectioners' sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground star anise
• 1 cup raspberries
• 3/4 cup all-purpose flour
• 3 1/2 tbsp granulated sugar, divided
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp regular butter, cold
• 1/3 cup light sour cream
• 1 tsp vanilla extract

Makes 8 Servings

1. Preheat oven to 350ºF. 
2. Place peaches in a medium bowl; toss with spices and powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
3. In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
4. Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.
5. Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving.

WW POINTS VALUE: 4 pts (1/2 cup per serving)

Note: This recipe appears on www.weightwatchers.com. I dined out this evening because I was STARVING and I pigged out at a local Italian restaurant. I was disappointed with my meal because it was adequate and I thought it was an embarassment to Italy. I made this dessert to make up for my adequate dinner and this dessert was well worth it. The original recipe did not call for cinnamon, nutmeg, star anise or ginger but I added these spices for more flavor. Cinnamon, ginger, nutmeg and star anise add flare to cooked fruit taking it from dull to delicious. I loved this dessert. It was the perfect ending for the meal for today and made me forget my not-so-great dinner. This particular cobbler uses less butter and more sour cream. Don't be intimidate by the flavor cominations of sour cream and vanilla; they go very well together with cooked fruit. Since summer is around the corner, this dish is PERFECT  for a barbeque or get-together and everyone will love this dish. You can even top this dessert with vanilla ice cream or frozen yogurt or marscapone cheese but it may affect the point value.



Jerk Chicken with Cool Romaine Salad

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 tbsp jerk seasoning
• 2 tbsp reduced-fat sour cream
• 1 tbsp fresh lime juice
• 1 (1 lb.) head romaine lettuce , chopped (8 cups)
• 1 large cucumber, peeled and sliced
• 2 large plum tomatoes, chopped
• 2 scallions, chopped
• 1/4 tsp salt

Makes 4 Servings

1. Pound chicken breasts to an even 1/2-inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least an hour.
2. Lightly coat a large skillet with cooking spray and heat over medium-high heat. Add chicken and cook until cooked through 4-5 minutes per side. Transfer to a cutting board, let rest for 5 minutes, then cut into 1/2-inch thick slices.
3. While chicken is resting, in a large bowl combine the sour cream and lime juice. Add lettuce, cucumber, tomatoes, scallions and salt; toss well. Divide salad among 4 plates, top with chicken slices and serve.

WW POINTS VALUE: 4 pts

Note: This recipe appear in the South Beach Diet Taste of Summer Cookbook. This dish is another great way to kick-start your diet because it's so filling with very few points. This chicken salad is no ordinary chicken salad. Jerk seasoning is a traditional Jamaican seasoning that has a blend of herbs and spices that includes chiles, thyme, cinnamon, ginger, cloves and garlic. Jerk seasoning is typically rubbed on meats before cooking. This dish puts a kick on a chicken salad with the Jamaican spices along with all the veggies and dressing.This chicken salad can be enjoyed for lunch or dinner to cool you off during those hot summer days. You can also grill the chicken outdoors if you'd like and it will still be tasty.

Deviled Eggs with Roasted Red Peppers

Ingredients:

• 4 large eggs
• 2 tbsp fat-free mayonnaise
• 1 oz. roasted red peppers (packed in water), about 1 piece, minced
• 1 tsp dry mustard
• 1/8 tsp hot pepper sauce
• 1 tbsp chives or parsley, freshly minced
• Pinch of paprika

Makes 4 Servings

1. Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
2. Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
3. Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.

WW POINTS VALUE: 2 pts (2 halves per serving)

Note: This recipe appears on www.weightwatchers.com.  Deviled eggs have been an American classic dish since the 1950's and they are yummy no matter how you make them. These appetizers are great for a party because everyone always goes for the deviled eggs. I made a few changes to this recipe. I used dry mustard instead of Dijon mustard so the mixture wouldn't be as gooey. I also sprinkled a pinch of paprika on top of the eggs for a little more heat and flavor. Plus, paprika is tradtionally used to top deviled eggs. I also highly recommend using a pastry bag and decorating tip to squeeze out the egg yolk filling into the egg white base for a much prettier presentation. Also, make sure you keep your eggs in the pot for simmering for EXACTLY 12 minutes so the yolk filling is creamy and you don't get any brown rings around the egg white shell. 

Focaccia with Potato-Tomato Topping

Ingredients:

• 1 envelope active dry yeast
• 1 cup minus 1 tbsp lukewarm (105-115 F) water
• 2 cups + 2 tbsp all-purpose flour
• 2 tbsp whole wheat flour
• 1 tsp salt
• Topping (recipe follows)

Potato-Tomato Topping:

• 1/4 cup boiling water
• 4 sun-dried tomato halves (not oil-packed) minced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2-3 new potatoes, cooked and thinly sliced
• 1 1/2 tsp chopped fresh basil
• 1 1/2 tsp chopped fresh parsley
• 1/8 tsp freshly ground black pepper
• 4 1/2 tsp grated Parmesan cheese

Makes 12 Servings

1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
2. In a food processor, combine the all-purpose flour, whole wheat flour and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times; the dough will still be sticky.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.
4. Spray a baking sheet with nonstick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on a baking sheet and press it into a 10-inch circle. Cover loosely with plastic wrap or a damp towel and let it rise in a warm-draft-free place until doubled in volume, about 10 minutes.
5. Meanwhile, prepare the topping. When the dough has risen, preheat the oven to 425 F. Without piercing the dough, make dimples all over it with your fingertips; cover with the topping. Bake on the center oven rack until browned, 15-20 minutes. Serve hot or at room temperature.
6. In a medium bowl, pour the boiling water over the tomatoes. Let stand about 10 minutes; drain well. Add the onion, garlic and oil; toss to coat. Add the potatoes, basil, parsley and pepper; toss gently.
7. Distribute over the focaccia crust; sprinkle with the cheese. Bake as directed.

WW POINTS VALUE: 2 pts

Note: These recipes appear in the WW New Complete Cookbook. I love Focaccia bread and I have always wanted to try to make my own bread. I've also had a craving for Italian food this week and this is one the the perfect recipes to attempt to make. Foccacia bread is an Italian flat bread of great versatility. Focaccia bread is usually loaded with olive oil but the WW recipe offers a substantially reduced rate in this recipe. This was my first time making bread of any kind and it took longer than I expected. Plus, I might have had the water for the yeast boiling hot instead of lukewarm. The dough didn't rise as much but the potato-tomato topping was delicious. I highly recommend this yummy treat as a light lunch because it is flavorful and it will fill you up. Mario Batali, Michael Chiarello, Giada de Laurentis, Scott Conant or any other Italian Chef if you are reading this, can you please help me improve my bread making skills?

Feta, Cucumber and Radish Salad

Ingredients:

• 2 medium cucumbers, peeled, seeded and sliced
• 1 1/2 cups halved and thinly sliced radishes
• 1/4 cup mint leaves, thinly sliced (optional)
• 2 tbsp minced red onion
• 2 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 5 ounces reduced-fat feta cheese, crumbled (1 cup)
• salt
• freshly ground black pepper

Makes 4 (1 1/2-cup) Servings

Combine cucumber, radishes, mint (if using), onion, oil and vinegar in a large mixing bowl. Gently toss in feta, season to taste with salt and pepper, and serve.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This Phase 1 recipe is a delicious way to kick-start your diet or even if you want a cool and refreshing salad for lunch or dinner. The creamy feta goes very well with the crunchiness of the radishes and cucumbers. The mint gives this salad a refreshing kick as well waking up your taste buds. Summer is approaching and this salad is great for when you're hungry and you can't or don't want to cook. Plus, this dish will quickly fill you up and leave you satisfied.

Grilled Pork & Plum Salad with Almond Gremolata

Ingredients:

• Gremolata:
• 1/4 cup slivered almonds
• 1 garlic clove, peeled
• 1/2 cup parsley leaves
• 1 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/8 tsp salt

• Pork:
• 2 (3/4 lb) pork tenderloins
• 4 firm medium plums, halved
• 1 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 tsp finely grated lemon zest
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 6 oz. baby spinach (6 cups)

Makes 4 Servings

1. For the gremolata: In a food processor, combine the almonds and garlic; pulse until just blended, about 10 seconds. Add parsley, lemon zest, oil and salt; pulse until jsut blended, about 15 seconds more.
2. For the pork: Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 8-10 minutes per side, or until a thermometer inserted into the thickest part reads 150 F-155 F. During the last 5 minutes of cooking, place plums, skin side down, on grill and cook, turning once. Transfer pork and plums to a cutting board andlet pork rest for 5-10 minutes. While pork is resting, slice plums into wedges.
3. In a large bowl, combine oil, vinegar, lemon zest, salt and pepper. Add plums and spinach and toss to combine.
4. Cut pork into 1/2-inch thick slices. Divide pork among 4 plates and top with gremolata. Serve warm with salad.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have officially cooked my way through this cookbook and this recipe is a great way to celebrate. I was craving pork and veggies and if you ever saw the photo for this dish, you would TOTALLY want to  cook this. Gremolata is an Italian chopped herb condiment that is typically made of garlic, parsley and lemon zest and often served as an accompaniment to the traditional Italian dish osso buco. This version includes almonds for a nutty flavor and added protein. The pork was delicious as were the plums. The spinach mixed with the lemon zest, olive oil and red wine vinegar give this dish a nice flavor. This is another version of a sophisticated salad with a lean protein and seasonings. You will never find this dish at the Olive Garden, trust me. Heck, you will never go out to an Italian restaurant once you've cooked this dish. Therer is more to Italian cooking that just pizza and pasta. This dish is great for a dinner party and great for date night, especially if your guests include Mario Batali, Michael Chiarello, Scott Conant, Emeril Lagasse or even Bobby Flay.  



Cuban-Braised Style Fish

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 14 1/2 oz. canned tomatoes with green chilies
• 1 /2 cup fat-free chicken broth
• 10 medium green olives (with pimientos), thinly sliced crosswise
• 1 1/2 lbs. halibut, sea bass or scrod fillets
• 1 tbsp slivered almonds, toasted
• 3 cups broccoli florets, steamed

Makes 4 Servings

1. In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more.
2. Stir tomatoes, broth and olives into onion mixture and heat to simmer. Cut fish into 4 portions and arrange in skillet. Cover and cook until fish flakes with a fork, 8 to 10 minutes.
3. To serve, remove fish to 4 plates. Spoon tomato and olive mixture over fish and top each serving with a sprinkle of almonds. Complement with broccoli.

WW POINTS VALUE: 6 pts

Note: This recipe appears on www.weightwatchers.com. I have been cooking a lot of spicy food lately and was in the mood for fish and this was a bold recipe I wanted to try. It's very easy to cook and full of flavor. Even though the recipe calls for  slivered almonds, I think the almonds are optional because you have so much heat and flavor in this dish. The broccoli is used as a side dish to cool off your palate from the fire-roasted tomatoes. If you can't find jalapeno-seasoned diced tomatoes, use regular canned diced tomatoes and add either a big pinch of hot red pepper flakes or jalapenos to the onions while they are sauteeing. I highly recommend putting on a little Gloria Estafan or Jon Secada when making this dish for an authentic Cuban Flare!

Potato Crisps

Ingredients:

• 1 1/4 lbs. baking potatoes, peeled and very thinly sliced
• 3/4 tsp salt

Makes 4 Servings

1. In a medium bowl, combine the potatoes, 1/4 tsp of the salt, and cold water to cover. Soak 30 minutes; drain and blot dry.
2. Preheat the oven to 350 F; spray 2 nonstick baking sheets with nonstick spray. Place the potatoes in a single layer on the baking sheets. Bake, turning the potatoes pver frequently so that they color and crisp evenly, 30-45 minutes. Sprinkle with the remaining 1/2 tsp of salt.

WW POINTS VALUE: 2 pts (1/4 of crisps)

Note: This recipe appears in the WW New Complete Cookbook. I was cleaning out my pantry and the potato had been in there for a while and I dedcided to make homemade potato chips to go with dinner. These homemade treats were very easy to prepare and very tasty as a result. I highly recommend using starchy baking potatoes such as Idaho for texture and flavor. You can also add any kind of herb or spice to these potato crips to add a kick of flavor. You know the Pringles slogan 'Once you pop, you can't stop?' Once you've had these potato crisps, you'll never eat Pringles,Lays, Utz or any other brand name of potato chip again. 

Smoked Salmon Roulades

Ingredients:

• 8 ounces sliced smoked salmon
• 4 ounces fat-free cream cheese, softened at room temperature
• 2 tbsp capers, rinsed and chopped
• 1/2 tsp lemon zest
• freshly ground black pepper

Makes 24 pieces

1. Place a 16-inch sheet of plastic wrap on a clean work surface. Arrange salmon slices, overlapping slightly, to make a 9-by 13-inch rectangle. Trim the edges. if necessary, to make an even rectangle.
2. Stir cream cheese in a small bowl to further soften it and make spreading easier. Carefully spread cream cheese over salmon, leaving a 1/4-inch border on each of the long sides. Sprinkle capers and zest evenly over salmon, then sprinkle lightly with pepper.
3. Using the plastic wrap to help, lift one long end of salmon and roll it over (without the plastic) until you have a 13-inch-long cylinder. Wrap the cylinder tightly in plastic wrap and place in the freezer for 15 minutes, until firm.
4. Slice salmon crosswise into 24 (1/2-inch-thick) slices. Serve each slice on its side to achieve the pinwheel effect.

WW POINTS VALUE: 0 pts per piece

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a different kind of  healthy snack and a great way to kick start your diet. It's so filling and flavorful with very little ingredients. These roulades are very yummy and will fill you up very quickly. I highly recommend a low-fat cream cheese with flavor to make your roulades more flavorful. Even though the recipe says making roulades is easier than you think. TOTALLY WRONG!! It takes practice. You know the celebrity chef Claire Robinson who is famous for her 5 Ingredient Fix? She would love this appetizer and be so happy you made it. 

Grilled Chicken Fajitas

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lime juice
• 3 garlic cloves, minced
• 1/2 small jalapeno, seeded and minced
• salt
• freshly ground black pepper
• 1 large red bell pepper, quartered
• 1 large green bell pepper, quartered
• 1 large red onion, cut into 1/2-inch-thick rounds
• 2 tsp extra-virgin olive oil
• 4 (8-inch) whole-wheat tortillas

Makes 4 Servings

1. In a resealable palstic bag, combine chicken, garlic, and jalapeno; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinade and season lightly with salt and black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill chicken until cooked through, about 5 minutes per side. Transfer to a cutting board.
3. While chicken is cooking, in a medium bowl toss bell peppers and onion with oil. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15-20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.
4. Grill tortillas until warm and lightly browned, about 30 seconds per side. Wrap in foil to keep warm.
5. Slice chicken breasts into 1/2-inch-thick pieces. Place on the platter with vegetables and serve with warmed tortillas.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Cinco de Mayo is coming up and if you're looking for some good Mexican food, these fajitas are for you. I personally think that fajitas are the one of the national dishes of Mexico because they are so good. Chicken tastes so good when it's marinated in lime juice and garlic. The longer you marinate your meat, the more flavorful it will taste. You can also use any kind of chile with this recipe such as serrano or habenero and the fajitas will still be good. You can also use poblano peppers in this recipe if you'd like as well. I highly recommend serving salsa (Pico de Gallo or Fresh Pepper Salsa) or Chipotle Dip with these fajitas for an authentic Mexican taste. Celebrity chefs Jose Garces, Aron Sanchez and Bobby Flay would love these fajitas as well. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown @ BC!!

 

Spiced Oatmeal Brulee

Ingredients:

• 4 cups skim milk
• 1/2 cup golden raisins
• 1/4 cup dried blueberries
• 1/4 cup dried cranberries
• 3 cups old-fashioned (rolled) oats
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 tbsp packed light brown sugar

Makes 6 Servings

1. Preheat the broiler.
2. Meanwhile, bring the milk to a low simmer in a large saucepan set over medium-high heat. Stir in all the remaining ingredients except the brown sugar. Cook, stirring frequently, about 2 minutes. Reduce the heat and simmer, stirring occasionally, until the oatmeal is creamy, about 3 minutes longer.
3. Spread the cereal mixture in an 8-inch square baking dish; sprinkle evenly with the brown sugar. Broil 5 inches from the heat until the sugar caramelizes, about 30 seconds. Let oatmeal stand about 2 minutes before serving.

WW POINTS VALUE: 5 pts (1/2 cup per serving)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving oatmeal this morning and I've always wanted to try this breakfast dish. Plus I really enjoy brulee of any kind. This dish put a sophisticated twist on your typical oatmeal. It was much creamier than the brand oatmeal you buy at the grocery store and it had more flavor. The brown sugar broiled on top gave the oatmeal a sweetness to it. I used fresh berries in this recipe and it was still delicious and you can use any kind of berry in this recipe. Heck, you can even add apples to this oatmeal. I also highly recommend adding a little more cinnamon and nutmeg to the oatmeal to make it a little more flavorful. This meal can be enjoyed for breakfast, lunch or dinner and will quickly become a favorite that you'll never but brand name oatmeal again.

Grilled Shrimp with Chipotle Dip

Ingredients:

Shrimp:

• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 3 scallions, chopped
• 2 garlic cloves, minced
• pinch of salt
• 24 medium shrimp, peeled and deveined

Chipotle Dip:

• 1 1/2 cups nonfat or low-fat yogurt
• 1/3 cup reduced-fat sour cream
• 1-2 canned chipotle chilies in adobo
• 1 tbsp fresh lime juice
• pinch of salt

Makes 8 (3-piece) Servings and 2 Cups dip

1. For the shrimp: Combine lime juice, oil, cilantro, scallions, garlic and a pinch of salt in a resealable plastic bag. Add shrimp and toss to coat. Marinate in the refrigerator at least 1 hour or up to 8 hours, turning occasionally.
2. For the chipotle dip: While shrimp are marinating, puree yogurt, sour cream, chilies and lime juice in a food processor or a blender; adjust heat by adding some of the adobo sauce from the can, if desired. Add salt to taste. Cover and refrigerate until ready to serve.
3. Heat a grill or grill pan to medium-high. Drain marinade from shrimp and discard. Working in batches, if necessary, grill shrimp until just opaque, about 3 minutes per side. Serve warm or at room temperature with dip

WW POINTS VALUE: 2 pts per Serving (with 4 tbsp dip)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I needed something to accompany the Edive Spears with Fresh Pepper Salsa and this recipe looked good and simple. It was simple and easy to make plus it was very tasty. This dip has a nice, smoky flavor to it and it's not to thick either. This chipotle dip can also be used in burritos, tacos and any other Mexican dish. Iron Chef Bobby Flay, I stil want to challenge you to  a Throwdown @ Boston College. can you here me now?!



Endive Spears with Fresh Pepper Salsa

Ingredients:

• 3 medium tomatoes, chopped, with juices reserved
• 1 medium yellow bell pepper, finely chopped
• 2 large scallions, chopped
• 3 tbsp finely chopped fresh cilantro
• 1 small serrano pepper or jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/4 tsp salt
• 3 medium heads Belgian endive, separated into 24 largest leaves

Makes 8 (3-piece) Servings

1. Stir together tomatoes, bell pepper, scallions, cilantro, lime juice, serrano chile, garlic and salt in a medium bowl. Cover and refrigerate until ready to serve.
2. Arrange the endive leaves on a platter in a circular pattern. Place 1 heaping teaspoon salsa in the base on each leaf. Reserve the remaining salsa to spoon over the Soft Chicken Tacos (see Soft Chicken Taco recipe).

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Cinco de Mayo is approching and I am cooking up a storm of Mexican recipes this week. This is a great appetizer for everyone, especially vegetarians, because the salsa is so colorful and will fill you up. Belgian endive is a healthy alternative to chips and will quickly fill you up. You can also use red, orange or green bell pepper in this recipe if you can't access yellow bell peppers. You will never buy jarred salsa again at the supermarket because homemade salsa tastes SO much better. This salsa can be made up to 8 hours in adhead of time, refrigerated, covered until  ready to use. This salsa can be used on chicken, beef, pork, fish and eggs as well. This salsa will  also impress celebrity chefs like Bobby Flay, Jose Garces, Emeril Lagasse and even Aron Sanchez. Iron Chef Flay, I'm still waiting to challenge you to a Throwdown @ Boston College!!