Cheesecake Lollipops

Ingredients:

Cheesecake:

• 24 oz fat-free  block cream cheese cut into 1” pieces
• 1 cup granulated sugar
• 3 Tbsp all-purpose flour
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1 tsp lemon zest

Ganache:

• 12 oz. semi-sweet chocolate chips
• 1/4 cup fat-free half-and-half

Equipment:

• 28 lollipop or popsicle sticks

Make 28 Servings

1. Preheat oven to 350°F.
2. In a large mixing bowl, whip cream cheese and sugar until light and fluffy.
3. Add flour, eggs, vanilla extract and lemon zest and beat until completely smooth.
4. Pour mixture into a 9-inch square baking pan and spread evenly.
5. Bake until a knife inserted into the center of the cheesecake comes out clean, about 45 minutes.
6. Remove from oven and allow to cool completely, approximately 1 hour.
7. Once cool, cover pan tightly with foil and refrigerate for at least 3 hours or overnight.
8. Line a baking sheet with wax paper.
9. Remove cheesecake from the refrigerator and scoop out 28 balls (roughly 2 tablespoons in size) with a measuring spoon or small ice cream scoop.
10. Place balls on a baking sheet, approximately 1 inch apart.
11. Insert a stick firmly in the middle of each ball.
12. Freeze for 2 hours or overnight.
13. Just before serving, make ganache using the following steps.
14. In a double boiler or a pyrex bowl placed over a pan of water that is steaming but not yet simmering, heat chocolate chips and half & half over low heat, whisking continuously until mixture is smooth.
15. Remove from heat.
16. Dip each lollipop into ganache until 3/4 of each lollipop is covered.
17. Return to baking sheet.
18. Allow to harden.
19. Serve immediately or store in the freezer until ready to serve.
20. Lollipops may be frozen up to 1 week before serving.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears on www.weightwatchers.com. I had leftover ganache from the macaroon cupcakes I made and I had some leftover cream cheese from my baking adventures. So I decided Cheesecake lollipops! Chocolate, cheesecake and lollipops-all your favorite guilty pleasures combined into a new guilty pleasure. My mom and I absolutely loved these treats. They melted right in my mouth they were so heavenly delicious. You can use orange zest in this recipe and the lollipops will be just as delicious.  These treats take a long time to make due to the freezing time but they are well worth the time and effort. You won't find these treats at your local candy store. I highly recommend making these treats for your next party because they will be a huge hit.

 



Barbecued Salmon

Ingredients:

• 4 (6-ounce) salmon fillets
• 1/2 cup South Beach Barbecue sauce, divided
• vegetable oil, for grill
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the grill or grill pan to medium-high. Season fish with salt and pepper and generously  brush top with 1/4 cup of the barbecue sauce.
2. Brush grill with oil. Place fish, sauce side down, on grill; cook for 3 minutes. Brush top with the remaining sauce, flip, and cook an additional 3-4 minutes. Remove from the grill. Serve warm.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This fish dinner is a great way to kick-start your weight loss. Salmon is so delicious when it's done right. This recipe is also great for anyone who loves grilling. Grilled salmon coated in barbecue sauce is so deliciously tangy you'll be going back for more. If you can't make the South Beach Barbecue sauce, you can always use store-baught barbecue sauce providing it's the healthy kind. You can also use Arctic Char in place of the salmon and the meal will still be just as delicious. Don't worry about the points value. Salmon is high in protein, thiamin, niacin, omega-3 fatty acids, potassium, vitamins B6, B12 and vitamin D so you're getting your nutrients worth in salmon.

Surprise South Beach Mashed "Potatoes"

Ingredients:

• 4 cups cauliflower florets
• 2 tbsp trans-free butter spray
• 1 oz. fat-free half-and-half
• salt
• freshly ground black pepper

Makes 4 Servings

 

Place a steamer basket  in a large saucepan with 1/2 cup water. Place the cauliflower in the steamer and bring to a boil over high heat. Reduce the heat to medium, cover , and cook for 4 mintutes, or until crisp tender. Puree in a food processor, adding butters spray and the half-and-half. Season with salt and pepper.
 

WW POINTS VALUE: 1 pt

 

Note: This recipe appears in the South Beach Diet Cookbook. This was a different alternative to mashed potatoes. I have come to really enjoy cauliflower and I was looking forward to trying this side dish. It was totally different but not high on my list even though it's healthy. Even though the cookbook says you can fool people with these surpise mashed "potatoes." TOTALLY WRONG! You can taste the difference between cauliflower and pototatoes. This side dish is healthy for you and a good substitute if you're craving mashed potatoes and you want to lose weight fast. Also, if you don't have any butter spray, I highly recommend using  Organic Butter Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more info, visit www.TheImperialOlive.com. 

Green Apple & Peanut Butter Sandwich

Ingredients:

• 1 tbsp cream or crunchy trans-fat-free peanut butter
• 1 large whole-grain crispbread cracker
• 1/8 Granny Smith Apple, thinly sliced

Makes 1 Servings

 

Spread peanut butter on cracker and top with apple slices

 

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This tasty snack will quickly fill you up when hunger strikes. This sandwich can be made in 15 minutes or less and is just as delicious as a healthy bar or candy bar. You can use any kind of healthy peanut butter with this recipe such as almond butter, macadamia butter and it will still taste just as delicious. This sandwiches are also good when you're watching a movie. 

Chicken & Avocado Salad

Ingredients:

• 3 tbsp extra-virgin olive oil
• 2 tbsp  fresh lime juice
• 1 tbsp chopped fresh cilantro
• 1/4 tsp salt
• 1 (1-pound) head romaine lettuce, chopped (8 cups)
• 2 medium tomatoes, diced
• 1 medium cucumber, peeled, seeded and sliced
• 1 pound cooked chicken breasts, shredded
• 1 avocado, pitted, peeled and sliced
• freshly ground black pepper

Makes 4 (3-cup) Servings

1.  Whisk together oil, lime juice, cilantro, salt and a pinch or two of pepper in a small mixing bowl.
2. Combine lettuce tomatoes and cucumber in a large mixing bowl. Toss with half of the dressing and season to taste with salt and pepper; divide among 4 plates.
3. Toss chicken with 1 tablespoon of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.

WW POINTS VALUE: 9 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Sometimes you just need a big salad to fill you up. Most salads you get at a restaurant or at the grocery store are plain, bland and don't have a lot of flavor. This salad is filled with Mexican flavor and leaves a refreshing aftertaste. The key to this salad is the dressing. I highly recommend using flavored olive oil such as Infused Lime Olive Oil in the dressing and Chipotle Infused Olive Oil used to cook the chicken both from the Imperial Olive in Williamsburg, VA. For more information on these flavored olive oils, visit www.TheImperialOlive.com.

 

Pissaladiere Squares with Tomato Coulis and Goat Cheese

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 vidalia onion or 2 yellow onions, halved lengthwise then thinly sliced crosswise
• 1/4 tsp salt
• 2 tsp butter
• 8 small tomatoes, chopped (about 3 1/2 cups)
• 1 tsp granulated sugar
• 1 tbsp balsamic vinegar
• 1/2 recipe or 1 pound Basic Pizza Dough, at room temperature
• 4 oz. goat cheese, crumbled
• 10 nicoise or other small oil-cured black olives, pitted and chopped
• 1 tbsp chopped fresh thyme, or 1 tsp dried

Makes 6 Servings

1. In a large skillet over medium heat, heat the oil. Add the onion and salt; cook, stirring frequently, until the onion is golden, about 15 minutes. Transfer onion to a plate; set aside.
2. To make the tomato coulis, in the same skillet, met the butter; add the tomatoes and sugar. Cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Add the vinegar and simmer, about 1 minute.
3. Arrange one rack on the bottom rung of the oven. Preheat theoven to 450 F.
4. With floured hands, stretch and press the pizzadough onto the bottom of a 10 1/2 X 15 1/2-inch jelly-roll pan. Spread the onion onto the dough. Spoon the tomato coulis on top. Sprinkle evenly with the goat cheese, then the olives, and thyme.
5. Bake on the bottom rack of the oven until the crust is golden and the cheese is slightly melted, 15-20 minutes. Cut into 6 Squares.
    

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the WW New Complete Cookbook. A Pissaladière is a pizza-like dish made in Nice, Marseilles, Toulon and the Var District of Southern France. Typical toppings include carmelized onions, olives, garlic aand anchovies. If you're thinking about ordering pizza, PUT DOWN THE PHONE! This gourmet pizza is just as delicious as what you'd get at a restaurant or at a pizza joint and better for your health. The tomato coulis is made by reducing the tomatoes with a little sugar and vinegar to intesify the flavor. This pizza is totally different than what you'd order  at your local pizza joint because the tomato coulis is intensified with flavor and the olives and goat cheese give it an extra kick of zing. I do recommend adding a little bit of garlic to the tomato coulis because garlic always makes everything better. Since this is a French pizza I recommend using Infused Herbes De Provence Olive Oil from The Imperial Olive in Williamsburg, VA for a more authentic French flavor. If you're hosting a French dinner party and you have vegetarian dinner guests, I highly recommend serving your vegetarians guests this because they will be very happy and leave satisfied.



Basic Pizza Dough

Ingredients:

• 1 1/2 cups warm water (105-115 F)
• 1 tps granulated sugar
• 1 package active dry yeast
• 1 tbsp extra-virgin olive oil
• 4 1/4 cups all-purpose flour
• 1 1/2 tsp salt

Makes 12 Servings (2 [12-inch] pizza crusts)

1. In a 2-cup measuring jug, combine the water and the sugar. Sprinkle in the yeast and let stand unitl foamy, about 5 minutes. Stir in the oil
2. In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
4. Punch down the dough, then cut in half. Refrigerate or freeze in a floured zip-close freezer bags at this point or use as directed in the recipe.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the WW New Complete Cookbook. This was my first time making homemade pizza dough from scratch and it was delicious. This recipe makes enough dough for 2 pizzas. I highly recommend you cut the dough in half so you can freeze the dough for another time.  If you freeze pizza dough, thaw it in the refrigerator overnight or on the countertop for an hour and a half. Pizza dough only needs to rise once, unlike other bread doughs. After it rises, punch down the dough and let it rest for 15 minutes before rolling and stretching to the desired shape. You can also let the dough rise in a floured zip-locked bag in the fridge overnight. It will be very easy to roll our or stretch the dough the next day at room temperature, trust me. 

South Beach Waldorf Salad

Ingredients:

• 1 cup walnut pieces
• 1 (3/4-pound) head romaine lettuce, cut into bite-size pieces (8-10 cups)
• 2 small Granny Smith apples, diced
• 4 celery stalks, diced
• 2 tbsp mayonnaise
• 2 tbsp reduced-fat sour cream
• 1 tbsp +1 tsp fresh lemon juice
• 1/4 tsp salt
• freshly ground black pepper

Makes 10 (2-cup) Servings

1. Heat oven to 275 F. Place walnuts on a bakingsheet and toast until lightly browned, about 10 minutes. Cool briefly and chop.
2. Toss lettuce, celery, apples and walnuts together in a large serving bowl.
3. Whisk together mayonnaise, sour cream, lemon juice, and salt in a small bowl. Pour dressing over lettuce mixture and toss to coat. Season to taste with pepper and serve.

WW POINTS VALUE: 3 pts

 

Note: this recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who hasn't tasted a version of this American classic? The Waldorf Salad orginated in the 1890's at New York's great Waldorf-Astoria Hotel and has been served in restaurants ever since. This salad is well know fir its combination of crunchy apple, crisp celery toasted nuts and mayonnaise. This salad is perfect for a light lunch, dinner or even served at a dinner party before the main dish. It's also perfect to eat when it's too hot to cook and it will quickly fill you up. 

New-Fashioned Peanut Butter Cookies

Ingredients:

• 6 tbsp trans-free margarine. softened
• 1/2 cup unsweetened natural creamy peanut butter, at room temperature
• 1/4 cup granulated brown sugar substitute
• 1/4 cup granulated sugar substitute
• 1 large egg, at room temperature, lightly beaten
• 1 tsp vanilla extract
• 1 1/4 cups sifted oat flour
• 1/4 tsp baking powder
• 3 tbsp salted peanuts, chopped

Makes 24 Cookies

1. Place an oven rack in the middle position and preheat the oven to 350 F.
2. In a large bowl, with an electric mixer on medium speed, beat together the margarine and peanut butter for 1 minute, or until very smooth. Add the brown sugar and sugar substitutes and beat for 2 mintues, or until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating unti lvery smmoth and a little fluffy. Mix in the flour and baking  powder, beating until a moist but cohesive dough forms. Stir in the peanuts.
3. Drop by the tablespoons about 2 inches apart on nonstick baking sheets. Use the tines of a fork dampened in cold water, flatten each cross-hatch pattern until 2 inches in diameter.
4. Bake for 15 mintues, or until golden brown.Remove to a rack to cool.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. I was glued to the TV when they were trying to get the Boston Marathon Bomber and I was craving for dessert. I also needed to keep busy and was craving peanut butter. These cookies totally hit the spot. You can use anykind of peanut butter, almond butter, etc in this recipe as well as any knid of nuts and the cookies will still be delicious. You can use all-purpose flour in this recipe if you don't have any oat flour on hand. You can also add some chocolate chips but they may affect the points value.

Naan

Ingredients:

• 1/2 cup skim milk
• 1 large egg
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1/8 tsp baking soda

Makes 8 Servings

1. In a small boel, beat the milk and egg.  In a food processor, combine the flour, baking powder, sugar, salt and baking soda. With the machine running, pour the milk mixture throught the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, about 30 times.
2. Spray a large bowl with nonctisk spray; place the dough in the bowl. Cover loosely wiht plastic wrap or a damp towel and let the dough rise in a warm, draft-free place for 3 hours.
3. Place a large baking sheet on the center of the oven rack; preheat the oven to 450 F. Lightly sprinkle a work surface with flour; turn out the dough. Divide the dough into 8 pieces; flatten each into a 3/8-inch-thick teardrop shape. Transfer the teardrops to the baking sheet. Bake until firm, 10-12 minutes. If you like, run briefly under a broiler to lightly brown the tops. serve hot or at room temperature.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the WW New Complete Cookbook. Naan is an indian flatbread that makes a nice accompaniment to spicy Indian dishes whe you want to cool off your taste buds. This was my first time making naan; it turned out puffy but it tasted delicious. I highly recommend making Naan when ever you're cooking Indian food because the Naan will tone down the heat in your mouth.

Indian Chicken

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp canola oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 (2-pound) head cauliflower, cut into florets (4 cups)
• 1 (13.5-ounce) can light coconut milk
• 1/2 cup low-sodium chicken broth or water
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat; add chicken and cook until lightly browned, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
2. Reduce heat to medium-low. Add onion, garlic, curry powder, and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk and broth; cover and simmer, stirring occasionally, until  vegetables are crisp-tender, about 5 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 5 minutes. Serve hot.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was in the mood for chicken and veggies with some heat and this dish was perfect. The combination of coconut milk, chicken broth, curry powder and ginger give this dish a dash of heat. The cauliflower and chicken will quickly fill you up. This meal is a great way to kick-start your weight-loss journey and it's also a great weeknight meal.

Tomato and Leek Frittata

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 medium leeks
• 8 large eggs
• 1/4 cup skim milk
• pinch of salt
• freshly ground black pepper
• 1/2 cup fat-free shredded cheddar cheese
• 2 small tomatoes
• 1 tbsp fresh thyme

Makes 8 Servings

1. Preheat oven to 350 F. Warm oil in 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
2. In medium bowl, whisk eggs, milk, salt, and pepper. Stir in cheese. Pour over leek mixture in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top.
3. Transfer to oven, cook 10 minutes, until center is cooked through and tomatoes lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter and sprinkle with thyme. Cut into wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on The South Beach Diet Online. Eggs are a great way to kick-start your weight loss journey. This frittata was absolutely delicious. The combination of eggs, tomatoes, cheese and onions is so yummy it will leave you satisfied. It's hard to eat our at a restaurant because the quality of food is no where near the quality or taste of the meals you cook at home. You woulnd't be able to find something like this in any restaurant. Leeks can be gritty, so they need to be washed thoroughly. To dislodge the dirt, put the sliced leeks in a colander and rub vigorously under cold running water. If you can't find fresh leeks, I highly recommend buying packed leeks at your grocer's freezer. I also recommen using Organic Herbes de Provence Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic, rustic Mediterranean flavor.

 



Sauteed Chicken Breasts with Tomato-Caper Sauce

Ingredients:

• 4 (1/4-pound) chicken breast cutlets
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tsp extra-virgin olive oil
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (14 1/2-oz.) can diced tomatoes
• 5 pitted brine-cured kalamata olives, halved
• 1 tbsp capers, drained
• 1 tsp dried thyme

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium-high  heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side; transfer to a plate. Set aside.
2. Add the onion and garlic to the skillet; cook until softened, about 1 minute. Add teh wine and cook about 2 minutes. Add the tomatoes with their juice, the olives, capers, and thyme. Reduce the heat and simmer until the sauce thickens slightly, about 5 minutes longer.
3. Return the chicken  to the skillet and cook until heated through, about 1 minute.

WW POINTS VALUE: 4 pts (1 chicken cutlet & about 1/3 cup sauce per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Chicken was on sale at the grocery store and I wanted make a delicious chicken dinner. I was in the mood for Mediterranean food and this recipe looked to easy to pass up. This dinner hit the spot and was delicious. I loved how the kalamata olives and capers gave this tomato sauce a real kick. Serve this dinner with a salad or a vegetable side dish and you have a healthy Mediterranean meal at your kitchen table that is quick, easy and more affordable than what you'd get at a restaurant. Plus, it's better tasting as well. 

Flourless Chocolate-Orange Torte

Ingredients:

Torte:

1/2 cup trans-fat-free margarine

1/4 cup granular sugar substitute

4 eggs, separated

3/4 cup ground almonds

1/2 cup matzoh cake meal

4 oz. bittersweet chocolate, finely chopped

1/2 tsp vanilla extract

1 tsp grated orange zest

1/4 cup fresh orange juice

sliced almonds

 

Glaze:

1/4 cup fat-free half-and-half

1/4 cup bittersweet chocolate chips

 

Makes 12 Servings

1. For the torte: Heat oven to 325 F. Line an 8-inch can pan with wax paper.
2. Using a wooden spoon, cream margarine and sugar substitute together in a large bowl unti light and fluffy. Whisk in egg yolks. Stir in almonds, matzoh meal, chocolate, vanilla, zest and orange juice (batter will be thick).
3. In another large bowl, whit and electric mixer at high speed, beat egg whites until they form stiff peaks. Gently fold whites into chocolate batter. Turn batter into pan and bake until a tester inserted in the center comes out clean, 40-45 minutes. Cool torte in pan on a wire rack for 5 minutes, then turn out onto the rack and cool for another 30 minutes.
4. For the glaze: When torte has cooled, combine half-and-half and chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is slightly thickened, 2-3 minutes. Remove from heat and let stand for 2 minutes. Spread glaze over top of cake. Garnish with sliced almonds, if using.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I made this yummy dessert over the Passover/Easter holiday and it was SO delicious. This dessert is perfect for those who eat a gluten-free diet because there is not flour in this treat and it's filled with so much flavor. I'm not Jewish but I have come to love Jewish desserts and this dessert did not disappoint. I learned that chocolate, matzoh cake meal and nuts are popular ingredients in Passover desserts. This torte has all three PLUS the orange juice and zest for a more  bold flavor. The combination of chocolate and orange is so decadent I think it should be served for dessert whenever your having company for dinner. Dessert should always be a memorable close to a dinner meal because you always want to finish with a bang.

Cheeseburgers with Grilled Onions

Ingredients:

• 1 lb. lean ground beef
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup low-fat shredded cheddar cheese, sharp-variety
• 1/2 small uncooked red onion, cut into 4 thin slices
• 1/2 tsp extra-virgin olive oil
• 1/4 tsp dried oregano
• 4 whole-wheat hamburger rolls, split
• 1 small tomato, cut into 8 thin slices                                                       

Makes 4 Servings

1. Preheat grill to medium-hot heat.
2. In a medium bowl, gently combine beef, garlic, salt and pepper; form into four 1/2-inch-thick patties. Place on grill and cook 4 to 5 minutes on one side; flip and continue cooking until desired degree of doneness, about 3 to 4 minutes more. Sprinkle each burger with 1 tablespoon of cheese; cook until cheese melts, about 1 minute.
3. Meanwhile, brush both sides of onion with oil. Grill until bottom is lightly browned, about 3 to 4 minutes. Flip onion and sprinkle with oregano; grill for 2 to 3 minutes more.
4. Lightly toast open-faced buns on grill. Place burgers on buns and top each with onion and tomato slices.

WW POINTS VALUE: 7 pts. (1 cheeseburger per serving)

 

Note: This recipe appears on www.weightwatchers.com. Who does not love a juicy cheeseburger once in a while? This cheeseburger is both simple and easy and everyone will love it. I made this cheeseburger this past weekend and it totally hit the spot. If you want to add more flavor to these cheeseburgers, I do highly recommend adding Worcestershire sauce, tomato paste and a pinch of bread crumbs because the Worcestershire sauce and tomato paste add boldness to the cheeseburgers and the breadcrumbs hold the burger together. I also recommend putting the shredded cheese in the burger to give the burger more moisture. Grilling/toasting the buns is another way to enjoy the cheeseburger because it makes the burger even more special. Don't forget to have lettuce or any other leafy green and condiment available in case you want to add more flavor. Homemade gourmet burgers are so easy and more delicious to make at home you'll never go out to a fast food joint for a burger ever again.



Light Hollandaise Sauce

Ingredients:

• 1 large egg, lightly beaten
• 1 cup low-sodium chicken broth
• 1 tbsp cornstarch
• 2 tbsp lemon juice
• 2 tbsp unsalted butter, softened
• 1/2 tsp salt
• 1/8 tsp cayenne pepper

Makes 8 Servings

 

In a small saucepan, combine the egg, stock, and cornstarch. Cook over medium heat, stirring constantly, until thickened and beginning to boil, 5-7 minutes. Boil 30 seconds, stirring, then remove from the heat. Stir in the lemon juice, butter, salt and cayenne until combined.

 

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

 

Note: This recipe appears in the WW New Complete Cookbook. I normally like hollandaise sauce but I was not impressed with this recipe. I think it was the chicken broth that killed the sauce. Hollandaise sauce should not taste like chicken broth. It should be thick and creamy with the egg yolks, butter and lemon juice.

Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic, papery skin removed and top sliced off to expose cloves
• 1 1/4 lbs. all-purpose potatoes, peeled and thinly sliced
• 1 bay leaf
• 1/2 tsp salt
• 3 tbsp fat-free buttermilk

Makes 4 Servings

1. Preheat the oven to 350 F. Wrap the garlic head in aluminum foil; bake until thecloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
2. In a large pot, combine the potatoes, bay leaf, 1/4 teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer and cook until the potatoes aretender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf.
3. With a potato masher or elecdtric mixer at low speed, mash the potatoes with the garlic, buttermilk andthe remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed.

WW POINTS VALUE: 2 pts

 

Note : This recipe appears in the WW New Complete Cookbook. I made these as a side dish to go with my lamb for Easter and they were different and delicious. I do recommend  emptying the pot of all the cooking liquid after the potatoes have been cooked because no one wants water in their mashed potaotes. Roasted garlic gives this mashed potatoes a new kick of flavor and takes it to another level of comfort. The combination of roasted garlic and buttermilk make these mashed potatoes so delicious you will not notice there isn;t much fat. I do recommend roasting the garlic along with the meat in the oven (separately) so that everything is in order when you're cooking. 

Herb and Garlic Roasted Leg of Lamb

Ingredients:

• 1 (3-pound) bonelss leg of lamb, tied
• salt
• freshly ground black pepper
• 1 tbsp + 1 1/2 tsp chopped fresh rosemary
• 1 tbsp + 1 1/2 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 1/4 cup Dijon mustard

Makes 8 (6-ounce) Servings

1. Heat the oven to 350 F.
2. Sprinkle lamb lightly on all sides with salt and pepper. Combine rosemary, thyme, parsley and garlic in a small bowl. Cut 1/2-inch deep slits in the thickest part of the leg and fill the cuts with the herbs, pressing the  mixture in with your finger.
3. Lightly coat alarge skillet with cooking spray and heat over medium-high heat. Brown lamb on all sides, about 5 minutes per side. Remove lamb from the skillet and transfer to a roasting pan. Coat with mustard on all sides. Roast until lamb reaches  135 F (for medium-rare) on a meat thermometer, about 1 hour.
4. Remove from the oven, cover loosely with foil, and allow to rest for 15 minutes before slicing. Serve warm.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this for Easter and it was so delicious. I used a French rack of lamb insteasd and it was still delicious. You can cook this lamb anytime of the year for a Sunday Supper or any other special occasion. The combination of Dijon mustard and herbs is heavenly delicious. I do recommend using a  meat thermometer to check the temperature of the lamb because nobody wants to eat lamb that's not quite cooked.