Coconut Bread Pudding with Chocolate Sauce

Ingredients:

• 1/2 cup sweetened shredded coconut
• 1 (20-oz) can pineapple chunks in juice, drained
• 3 large eggs
• 2 egg whites
• 1/2 cup granulated sugar
• 1 tsp salt
• 2 1/4 cups skim milk
• 1 cup light coconut milk
• 1 tsp vanilla extract
• 5 cups (3/4-inch-square) French bread cubes
• 2 ounces bittersweet or semisweet chocolate, chopped
• 2 tsp unsweetened cocoa powder

Makes 8 Servings

1. Preheat the broiler. Place the coconut in a baking pan and broil, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut toa plate to cool. Place the pineapple chunks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes.Set aside to cool.
2. Preheat the oven to 350 F. In a large bowl, beat the eggs, egg whites, sugar and salt until combined. Blend in 2 cups of the milk, the coconut milk and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stir in the toasted coconut and pineapple; pour into a 7 X 11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. let cool slightly.
3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.
    

WW POINTS VALUE: 6 pts (1/8 pudding per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Bread pudding is a classic comfort food in the USA. This was my first attempt at making bread pudding and it  was a success. The combination of pineapple, coconut and chocolate  was a taste of paradise-like a pina colada dipped in chocolate. This dessert was even better the second day because the more the flavors blend the better the dessert tastes. Winter is still here but ifyou want a taste of paradise, make this bread pudding to make you feel warm inside.

 



Challah Bread

Ingredients:

• 1/2 cup lukewarm water (105-110 F)
• 1 1/2 cups + 2 tbsp all purpose flour
• 1 envelope active dry yeast
• 1 large egg, beaten
• 2 tsp corn oil
• 2 tsp granulated sugar
• 3/4 tsp salt
• 1 egg white, beaten with 1 tbsp water
• 1/2 tsp poppy seeds

Makes 10 Servings

1. In a small bowl, combine the water and  1 tablespoon of the flour; sprinkle with the yeast. Let stand untuil foamy, about 10 minutes. Stir in the egg and oil.
2. In a food processor, combine the remaining flour, the sugar and salt. With the maching running, scrape the yeast mixture through the feed tube until the dough just forms a ball. Knead the dough by pulsing it until it is smooth and elastic, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; divide into 3 equal pieces. Roll each piece between your palms into an 18-inch rope. Pinch the ropes together at the one end and braid loosely. Spray a baking sheet with nonstick spray; gently transfer the braided loaf to the baking sheet. Cover loosely with plastic wrap or a smap towel and let it rise in a warm, draft-free place until doubled in volume, about 1 hour.
5. Preheat the oven to 350 F. Brush the loaf with half of the egg white. Bake about 20 minutes; brush with the remaining egg white and sprinkle with the poppy seeds. Bake until the loaf sounds hollow when tapped on the bottom, 10-15 minutes longer. Remove from the baking sheet and cool completely on a rack.

WW POINTS VALUE: 2 pts (1/10 of loaf per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. My bread making has been successful so far this year and I wanted to make a bread pudding for dessert. I've read that challah bread is perfect for making bread pudding because it's sweet and airy. Challah bread is a traditional Jewish bread that's perfect for making French toast and other fruity and sweet treats. This challah bread was light and airy and worth the time and effort making. 

Risotto Milanese

Ingredients:

• 3 1/2 cups low-sodium vegetable or chicken broth
• Pinch saffron threads
• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 1 cup Aborio rice
• 1/2 cup dry white wine
• 2  tbsp greated Parmesan cheese
• 2 tsp butter
• 2 tsp grated lemon zest
• Pinch freshly ground black pepper, to taste

Makes 8 Servings

1. In a medium saucepan, bring the stock to a boil. Reduce the heat and simmer.
2. In a small bowl, dissolve the saffron in 1 cup of the stock.
3. In a large nonstick saucepan, heat the oil. Saute the onion until softened, about 2 minutes. Add the rice; cook, stirring until translucent, about 1 minute.
4. Add the wine and 1/2 cup of the stock; cook, stirring, until the liquid is absorbed. Continue adding the stock, alternating between plain stock and saffron stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, until the rice is just tender. The total cooking time should be 25-30 minutes. Stir in the cheese, butter, lemon zest, and pepper; serve at once.

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

 

Note: This recipe appears in the WW New Complete Cookbook. Rice is a wonderful comfort food when it's seasoned with the right flavors. Risotto is what I like ot think of as the official rice dish of Italy. It is so rich and creamy it melts in your mouth. The saffron and lemon zest add flavor and color to this dish.I used a special kind of olive oil in this dish: Milanese Gremolata Infused Olive Oil from The Imperial Olive in Williamsburg, VA. I think that particular olive oil gave this disha real, authentic Italian flavor. This side dish is wonderful with seafood, chicken, turkey and even lamb and veal. I made this risotto with the Lobster Milanese and they worked so well together. This dinner was so deliciously rich it filled me up. I didn't even have dessert the dinner was so filling. I highly recommend serving this dish for a special occasion because it's just as good as going out to a really nice restaurant and ordering an expensive dish.

 

Lobster Milanese

Ingredients:

• 4 (1 1/4-pound) lobsters
• 4 tbsp olive oil
• 4 garlic cloves, finely minced
• Cayenne pepper
• 4 jumbo shrimp, peeled

Makes 4 Servings

1.  Place the lobsters in the freezer for about 30 minutes.
2. Preheat the broiler
3. Remove 1 lobster from the freezer and place it stomach side down on the counter. With a heavy knife, cut throughthe lobster behind the head. This kills the lobster by severing its spine, although it may continue to move after it is dead. Turn the lobster over and cut the body and tail cavities lengthwise down the center.
4. Gently spread open the lobster's body and brush the cavity with 1 tablespoon of the olive oil. Sprinkle with 1 teaspoon of the garlic and dust with the cayenne. Stuff the tail with 1 shrimp.
5. Repeat this procedure with the remaining lobsters. Place them on a broiling pan and broil 8-10 minutes, or until they are cooked through. Do not overcook, or the meat will dry out and toughen.

WW POINTS VALUE: 5-7 points

 

Note: This recipe appears in the New Legal Seafood's Cookbook. I was in the mood for some restaurant-quality gourmet Italian food. Plus, lobster tails were on sail and I was cleaning out the kitchen pantry. I really enjoyed cooking and tasting chicken milanese and I've always wanted to cook lobster.  Lobster milanese is very simple and easy to cook and the end result was delicious. There is no need to have butter in this dish because the olive oil keep the lobster meat moist. I used saffron in place of the cayanne pepper for a subtle flavor and to give the lobster a little more color. I also used a special kind of extra-virgin olive oil: Milanese Gremolata Infused Olive Oil from The Imperial Olive in Williamsburg, VA. This olive oil really enhanced the flavors of this Lobster Milanese. Butter wasn't necessary because the olive oil cooked the lobster so perfectly it melted in my mouth with the Risotto Milanese. Legal Seafood's never lets you down when it comes to gourmet seafood and this dinner hit it out of the ballpark.

Oven-Fried Mozzarella Sticks

Ingredients:

• olive oil cooking spray
• 8 oz. tomato sauce
• 2 tsp ground oregano, divided
• 3 slices whole wheat bread, torn
• 1 tsp dried thyme
• 8 oz. part-skim mozzarella cheese, cut into 8 finger-like strips
• 2 tbsp honey mustard

Makes 4 Servings

1. Preheat oven to 400ºF. Coat a baking sheet with cooking spray.
2. In a small saucepan, combine tomato sauce and 1 teaspoon of oregano; set pan over low heat and simmer 10 minutes.
3. Meanwhile, in a food processor, combine bread, remaining teaspoon of oregano and thyme; process until mixture resembles fine crumbs. Place crumbs in a shallow bowl. (Tip: Use the ends of the loaf of bread for the bread crumbs since those slices are often uneaten.)
4. Coat cheese sticks with honey mustard. Transfer cheese to bread crumb mixture and turn to coat. Arrange cheese on prepared baking sheet and lightly coat with cooking spray.
5. Bake until golden brown, about 4 to 5 minutes. Serve with warmed tomato sauce on the side. 

 

WW POINTS VALUE: 5 pts (2 cheese sticks and about 1/4 cup of sauce per serving)

 

Note: This recipe appears on www.weightwatchers.com. This is what I like to think as bar food but also comfort food. Who doesn't love Italian food and who does not love mozzarella sticks? Normally, mozzarella sticks are deep fried and high in fat. These guilty plaesures are quick and easy and are baked. I highly recommend serving these as appetizers before your main course or even as a snack when you're watching TV. These treats are like pizza without the bread crust.

 



Lemon Olive Oil Cake

Ingredients:

• 1 1/2 cups whole-grain pastry flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs, separated
• 3/4 cup granular sugar substitute
• 1/2 cup 1% or fat-free buttermilk
• 1/2 cup extra-virgin olive oil
• 2 tsp lemon extract
• 1 tbsp grated lemon zest

Makes 10 Servings

1. Preheat to oven to 350 F. Lightly coat an 8-inch springform pan with cooking spray.
2. Whisk together  flour, baking soda, baking powder and salt in a large bowl; forma  well in the center.
3. Beat egg whites with and electric mixer at high speed in a medium bowl until stiff peaks form, about 3 minutes.
4. Beat egg yolk, sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute.
5. Pour egg yolk mixture into the center of dry ingredients; stir gently until just combined. Gently fold in half the egg whites, then fold in the remaining egg whites.
6. Pour batter into  pand and bake until edges are lightly browned and a toothpick inserted in the center of the cake comes out clean, 25-28 mintues. Let cool in the pan for 5 mintues, remove from the pan and transfer to a wire rack. Cut into wedges and serve warm or at room temperature.

WW POINTS VALUE: 5 pts per serving

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a different kind of cake. Normally, you would think of olive oil as a main ingredient in a cake but it's acutally delicious. This cakea was made using olive oil in place of butter and whole grain flour instead of white flour. This cakes was filled with lots of lemon flavor and the texture was very moist thanks to the buttermil and the egg yolks and wgg whites being mixed separately. This cake was made with Lemon Infused Olive Oil I got at the Imperial Olive in Williamsburg, VA and it gave the cake more lemon and olive oil flavor. I highly recommend serving this cake for dessert topped with fresh berries when your having company. It tastes better than a pound cake and it's much more sophisticated.

 

Italian Turkey Burgers

Ingredients:

• Cooking spray
• 1 pound lean ground turkey
• 1/3 cup onions, finely chopped
•  2 garlic cloves, minced
• 2 tsp fennel seed
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 spray(s) olive oil cooking spray
• 2 small ripe tomatoes, red or yellow, thinly sliced
• 1 cup basil, fresh, leaves, torn or thinly shredded
• 4 reduced-calorie hamburger rolls
   

Makes 4 Servings

1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
2. In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.
3. Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.
4. To serve, top grilled rolls with burgers and tomato slices; garnish with basil.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears on www.weightwatchers.com. Sometimes you feel like having a juicy burger and it totally hits the spot. If you're ever craving a big, fat, juicy burger with lots of flavor, this one's for you. It's a different kind of burger in that it's made of ground turkey and has Italian flavor and seasonings in it. The fennel, onions and garlic give these burgers a taste like an Italian sausage. If you have to, add a pinch of bread crumbs to the burger meat to hold the burger together and add a little Parmesan cheese to give the burger a little more Italian flavor. I also recommend adding a little arugula or spinach leaves to give your burger more flavor and color. The addition of spinach, arugula, Parmesan and bread crumbs may affect the point values but they are worth it. one bite of these burgers and you'll never go to a fast food joint or Italian restaurant again.

 



Ginger-Mint Pineapple Salad

Ingredients:

• 6 cups fresh pineapple, cut into chunks
• 2 Tbsp granulated sugar
• 2 tsp freshly grated lime zest
• 1 tbsp fresh lime juice
• 1 tsp freshly grated ginger
• 2 tbsp fresh mint leaves, slivered

Makes 6 Servings

1. In a large bowl, toss together all ingredients; refrigerate, tossing occasionally, until sugar dissolves and mixture is well-chilled, about 15 minutes.
2. To serve, spoon 1 cup of pineapple salad into each of four glasses or dessert bowls; garnish with mint sprigs.

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

 

Note: This recipe appears on www.weightwatchers.com. Pineapple is one of my favorite foods because it's so sweet, clean and fresh, like me! Pineapple goes well with everything. This salad is so clean and fresh it will wake up your taste buds and make you happy. Lime, mint and ginger go very well together especially with fruit. This salad makes a delicious entrance as a starter to a meal or as a great dessert after dinner because it's so clean and bright on the plate and in your mouth.

 



Sun-Dried Tomato Hummus

Ingredients:

• 8 (6-inch) whole-wheat pitas, cut into 4 triangles each
• 1 1/2 cups canned chickpeas, rinsed and drained
• 3/4 cup canned cannellini beans, rinsed and drained
• 4 sun-dried tomatoes
• 1 small garlic clove, peeled
• 1/4 cup nonfat or low-fat plain yogurt
• 2 tbsp fresh lemon juice
• 1/2 tsp toasted sesame oil
• 1/4 tsp ground cumin
• 1/4 tsp salt
• Assorted raw & blanched vegetables, such as bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers and scallions

Makes 2 Cups and 32 Pita chips

1. Heat oven to 350 F. Place pita wedges on a baking sheet and bake until crisp, 10-12 minutes.
2. Puree chickpeas, cannellini beans, tomatoes plus 1 tablespoon of their oil, and garlic in a food processor. Add yogurt, lemon juice, sesame oil, cumin, and salt; process until smooth. Serve at room temperature with pita triangles and vegetables for dipping.
    

 WW POINTS VALUE: 1 pts per tbsp dip & 4 pts per 4 pita triangles

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who doesn't enjoy chips and dip once in a while? Forget the hummus at the grocery store; you can make this colorful hummus at home in 10 minutes or less. This was my first time making hummus and it was so delicious. It was a party in my mouth with the sun-dried tomato zing, the toasted sesame oil, heat from the cumin and the tanginess of the lemon juice. This hummus is great for when you're having company or even when you're at home watching a movie. If you're on Phase 1 of the South Beach Diet, enjoy the green veggies, cauliflower, cherry tomatoes and bell peppers and skip the carrots and pita chips. 

Chocolate Pudding with Dried Cranberries

Ingredients:

• 3 cups skim milk
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1 ounce unsweetened chocolate, finely chopped
• 1/4 cup dried cranberries

Makes 6 Servings

1.  Whisk together the milk, sugar, cocoa powder and cornstarch in a medium saucepan set over medium-high heat. Cook, stirring constantly, until the mixture thickens and bubbles, about 5 minutes.
2. Remove the saucepan from the heat and add the chocolate. Stir until the chocolate is melted and the pudding is smooth. Divide the pudding evenly smong 6 bowls. Sprinkle evenly with the cranberries.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who does not love chocolate? I never buy or eat store baught pudding because homemade pudding is better for you and tastes so much better. I do recommend making the pudding the night before and letting it set in the fridge over night so the flavors can blend together. The dried cranberried add a nice finishing touch. You can use any kind of dried fruit in this pudding as an option as well. 

Five-Spice Salmon

Ingredients:

• 1 1/2 tsp finely grated lime zest
• 3 tbsp fresh lime juice
• 2 tsp extra-virgin olive oil
• 4 tsp finely chopped fresh ginger
• 1 tsp Chinese five-spice powder
• 1/2 tsp granular sugar substitute
• 1 lb salmon steaks, cut into 4 equal-size pieces
• 8 cups fresh baby spinach leaves
• 2 garlic cloves, minced

Makes 4 Servings

1.  In a 2-quart dish, combine the lime zest, lime juice, 1 teaspoon of the oil, the ginger, five-spice powder and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.
2. In a 3-quart microwavable dish, combine the spinach, garlic and the remaining 1 teaspoon of oil, tossing gently. Cover the plastic wrap and microwave for for 2 minutes, or until the spinach has wilted. Drain and keep warm.
3. Lightly oil a grill rack. Preheat the grill to medium-high.
4. Remove the salmon from the  marinadeand place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade.
5. To serve, evenly divide the spinach among 4 plates and center the salmon on the spinach beds.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Chinese New Year is around the corner and yet you don't want to order Chinese take-out or go to a restaurant and get MSG in your food. This meal is a great way to kick-start your diet because it's colorful to look at and has every flavor on your palate thanks to the five-spice powder. Chinese five-spice powder includes cinnamon, fennel, cloves, star anise and szechuan peppercorns and you get to taste sour, bitter, sweet, salty and pungent all at once. Five-spice powder will really wake up your taste buds and get you in the mood for the Chinese New Year. 

Grilled Pineapple with Coconut Sorbet

Ingredients:

6 Tbsp dried shredded and sweetened coconut meat 6 slices  pineapple, fresh, cored (about 1/2-inch-thick) 1 tbsp honey pinch of cinnamon, nutmeg, ginger or star anise (optional) 1 1/2 cups coconut sorbet

 

Makes 6 Serving

1. Heat a grill or stove-top grill pan.
2. Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30 second intervals.
3. Brush pineapple with honey and spices; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side.
4. To serve, place 1 pineapple slice on each of 6 plates; top each with 1/4 cup sorbet and sprinkle each with 1 tablespoon coconut. Serve immediately.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears on www.weightwatchers.com. My mom and I recently had this for dessert and it was so delicious. Coconut and pineapple are so good together. There is nothing like cooked pineapple and cooked shredded coconut meat. I added a pinch of cinnamon to the honey to give the dessert a little more flavor. The shredded coconut meat adds flavor and a nice crunch to the dessert. This dessert is the perfect ending when you're having company over for dinner because it's a great finish. 5-ingredient chef Claire Robinson will love this dish as well.

 



Turkey Noodle Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 small onion, roughly chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, minced
• 1 pound turkey cutlets, diced
• 5 cups lower-sodium chicken broth
• 1 tsp dried thyme
• 4 ounces spelt or whole-wheat noodles
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 minutes. Add garlic and cook 1 minute more.
2. Season turkey with salt and pepper. Add turkey, broth and thyme to the onion mixture and bring to a low boil. Reduce ehat to medium-low, cover, and simmer for 5 minutes.
3. Stir in noodles, bring to a low boil, and cook until noodles are tender, about 5 minutes more. Season to taste with salt and pepper and serve hot.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love a bowl of chicken noodle in the winter from time to time? I used to love chicken noodle soup from a can. Now that I make homemade chicken or turkey soup with fresh vegetables, I love homemade soup so much so that I will never go back to canned soup. This soup definately warms the soul. The garlic and thyme are the key to giving this soup flavor. Also, the vegetables fill you up and add more color to the soup. Once you taste this soup, you'll never go back to canned soup ever again. Trust me!



Warm Artichoke Dip

Ingredients:

• 1 (8-ounce) package reduced-fat cream cheese
• 1/2 cup mayonnaise
• 1/2 cup skim milk
• 1 ounce finely grated Parmesean cheese (1/4 cup)
• 1 garlic clove, minced
• 1 tsp hot pepper sauce
• 1 (14-oz) can artichoke hearts, drained
• 1 tsp lemon juice
• salt
• freshly ground black pepper
• assorted whole-grain crackers

Makes 12 (1/4 cup) Servings

1. Blend cream cheese, mayonnaise, milk, cheese, garlic and hot pepper sauce in a food processor until smooth. Add artichokes and pulse until well combined but still chunky.
2. Transfer to a microwave-safe serving dish. Microwave on medium heat until heated through. turning once or twice, about 5 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve with crackers.
    

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a delicous dip whether it's game day or a dinner party. Artichokes have a really nice flavor to them once you acquire a taste for them. Artichokes are an excellent source of fiber and provide good things such as vitamin C, iron, potassium, magnesium and folate. I highly recommend using Philadelhia Garden Vegetable cream cheese if you want to add more vegetable flavor to this dip because that particular cream cheese is delicious in any savory dish. This dip is also great with baked potatoes, chicken, steak, pork and vegetables.