Chocolate Meringue Kisses

Ingredients:

• 2 egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup granular sugar substitute
• 2 tbsp. unsweetened cocoa powder
• 1/2 tsp. vanilla extract
• 10 tsp. no-sugar-added lite whipped topping

Makes 10 Kisses (2 per Serving)

1. Heat  the oven to 250 F. Line  a baking sheet with parchment paper.
2. In a large bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until soft peaks form, about 5 minutes. Add the sugar substitute, 1 tablespoon at a time, beating until stiff peaks form. Do not underbeat. Whisk in the cocoa powder and vanilla until blended.
3. Fit a large nozzle on a pastry bag. Fill the pastry bag with the meringue. Pipe 20 meringues onto the baking sheet.
4. Bake for 30 minutes, or until the meringues are crisp and dry. Turn the oven off and let them cool in the oven for 30 minutes. Remove from the baking sheet.
5. Sandwich pairs of cooled meringues together with 1 teaspoon whipped topping to make a  kiss.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Meringue cookies are so tasty  they will become your new guilty pleasure and go-to snack or dessert. Meringue cookies are very easy to make at home and they're better than what you would get at the grocery store because there are no artificial ingredients in these sweet treats. The key to making these cookies look good is whipping the egg whites and cream of tartar. Once you see the egg whites and cream of tartar come together to look like a thick white mixture that's soft, you know your cookies will turn out well. These cookies may take time but they are worth the time and effort because they look and taste so delicious in the end, especially with the cocoa aftertaste.

Baked Pesto Chicken

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 1/2 cup pesto (from a jar)
• 2 oz. shredded part-skim mozzarella cheese (1/2 cup)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 375 F.
2. Season chicken with salt and pepper. Spread 1/4 cup od the pesto in a 9- by 13-inch baking dish. Lay chicken breasts over pesto in an even layer and spread with remaining pesto.
3. Cover baking dish with foil and bake chicken until cooked through, 20-25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you are hungry, you're craving a dinner that will fill you up and you don't have the effort to go out to a restaurant, this meal is totally for you. This quick and easy Italian dinner has a nice filling taste to it. It may look a little messy but it's a delicious dinner that can be made and enjoyed any day of the week. I highly recommend making your own pesto because it tastes so deliciously refreshing. This dish also has 5 ingredients so if one of your dinner guests is 5-ingredient fix Chef Claire Robinson, she will be impressed. Next time you want a filling Italian dinner, cook this dish at home and everyone will be happy.

Pork Piccata

Ingredients:

• 4 (4 oz.) boneless center-cut pork loin chops, well trimmed
• 2 tbsp. whole wheat flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/3 cup dry white wine
• 3 tbsp. fresh lemon juice
• 1 tsp. trans-fat-free margarine
• 2 tbsp. chopped fresh parsley

Makes 4 Servings

1.  Place the pork chops between 2 pieces of parchment paper or waxed paper. With a meat pounder or a heavy skillet, pound to a 1/4-inch thickness.
2. In a shallow bowl or pie plate, blend the flour, salt and pepper. Dredge the pork in the seasoned flour, shaking off the excess.
3. In a large skillet, heat the oil over medium-high heat. Add the pork and cook quickly until cooked through but still juicy, about 1 minute per side. Transfer to a plate and cover to keep warm.
4. Add the wine and lemon juice to the skillet. Simmer over medium heat, stirring to get up the browned bits, until the sauce is reduced by half, about 2 minutes. Remove the pan from the heat and whisk in the margarine. Stir in the parsley.
5. Divide the warm cutlets among 4 plates and spoon 1 tablespoon sauce on top of each pork chop.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. A piccata dish is typically made with chicken or veal. The combination of lemon and wine fused with pork is absolutely delicious. The trans-fat-free margarine mixed into the sauce is a healthy alternative to butter which adds saturated fat. I really loved this version of piccata because the pork was juicy and moist and the sauce was thick, creamy and delicious. I highly recommend serving a side of green vegetables and a glass of white wine with this dinner for an authentic Italian taste. And if you really want to go Italian, serve some garlic bread alongside dinner.

Coconut Panna Cotta

Ingredients:

• 1 envelope unflavored gelatin
• 1 1/2 cups unsweetened lite coconut milk
• 1 cup low-fat unsweetened soy milk
• 1/3 cup granular sugar substitute
• 1/2 tsp. ground cinnamon
• 1/2 tsp. vanilla extract

Makes 4 Servings (1 panna cotta per serving)

1. In a glass measuring cup, sprinkle the gelatin over 1/4 cup cold water. let stand for 5 minutes, or until softened. Place the measuring cup in a pan of simmering water and heat until the gelatin has dissolved, about 2 minutes.
2. In a large bowl, stir together the coconut milk, soy milk, sugar substitute, cinnamon, vanilla, and dissolved gelatin. Pour into four 8-ounce custard cups and refrigerate for at least 3 hours, or until set.
3.  When ready to serve, run a butter knife  or small spatula around the edgeof each dessert and invert onto a serving plate.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. A panna cotta is an Italian dessert that means cooked cream. Heavy cream is typically used in making panna cotta but this recipe is made from coconut and soy milk for a more silky texture. This was my first time making panna cotta. The combinations of coconut and vanilla were deliciously sweet but I don't think the results were too good. I have never had panna cotta before so I don't know if it turned out as it was supposed to be because it didn't come out in a mold. I loved the flavors but the presentation didn't turn out well. 

Asparagus & Red Pepper Fritatta with Goat Cheese

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1/2 lb. asparagus, cut into 1/2-inch lengths
• 1 large red bell pepper
• 4 large eggs
• 3 large egg whites
• 1 tsp. dried Italian seasoning or tarragon
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. trans-free margarine
• 3 oz. reduced-fat goat cheese

Makes 4 Servings

1. In a 10-inch broilerproof skillet, heat 1 teaspoon of the oil over medium heat. Add the asparagus and bell pepper and cook, stirring, for 1 minute. Cover and cook for 2 minutes.
2. Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, tarragon or Italian Seasoning, salt and pepper.
3. Reduce heat to low and add the remaining 2 teaspoons oil and the margarine to the pan. Stir well to melt the margarine and to coat the bottom and sides of the pan with oil. Pour in the egg mixture and dot the top with the goat cheese. Cook, uncovered without stirring, until the eggs are set around the edge and still a little wet in the center, 12-14 minutes.
4. Meanwhile, heat the broiler.
5. Broil the frittata 6 inches from the heat for 2-3 minutes, until the top is just set and the cheese is melted. Cut into 4 wedges and serve hot, warm, at room temperature, or chilled.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Eggs are a great way to kick-start your new healthy lifestyle. They're full of protein and quickly fill you up. A large wedge or piece of this frittata will leave you full and satisfied for breakfast, lunch or dinner. The vegetables add color to the frittata while the goat cheese adds creaminess. The best part of having a frittata for dinner is any leftovers can be eaten for breakfast or lunch the next day. You can substitute spinach in place of the asparagus if you want leafy vegetables. you can also use any color bell pepper as well and use any kind of cheese and your frittata will still be delicious.

 

Sweet-and-Sour Jumbo Shrimp with Pineapple

Ingredients:

• 3/4 cup quick-cooking brown rice
• 1 (8-ounce) can pineapple chunks in juice, drained (reserve juice)
• 3 tbsp. rice wine vinegar
• 3 tbsp. ketchup
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. cornstarch
• 2 tsp. granulated sugar
• 3 tsp. canola oil
• 1 1/2 lbs. jumbo shrimp, peeled and deveined
• 1 green bell pepper, cut into 1/2-inch pieces
• 1 cup shredded carrot
• 2 scallions, thinly sliced

Makes 4 Servings

1. Cook rice according to package directions, omitting salt and fat.
2. Meanwhile, combine reserved pineapple juice, vinegar, ketchup, soy sauce, cornstarch, and sugar in medium bowl.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until just opaque, 4-5 minutes; transfer to plate. Return skillet to heat and add remaining 1 teaspoon oil. Add bell pepper and carrot and stir-fry until crisp-tender, about 3 minutes. Add pineapple chunks and cook 1 minute. Add pineapple juice mixture and shrimp; bring to boil and cook until sauce thickens, about 1 minute. Divide shrimp and rice among 4 plates or bowls and sprinkle with scallions. 

WW POINTS VALUE: 7 pts. (1 1/2 cups shrimp & 1/2 cup rice)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Are you a fan  of Chinese takeout? If so, this dish is for you. You can have healthy Chinese meals at home without ordering from your takeout menu. Plus, there is no MSG or any other mystery ingredients in this Chinese meal. This dish literally is sweet-and-sour and so colorful you'll forget it's healthy for you. This meal is also packed with flavor you'll want to eat it again and again. You can also use chicken, turkey, pork or tofu in this recipe and it will still be delicious. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE and cook this. You  and your guests will be very happy, trust me. 

Souvlaki-Style Pork Chops with Tzatziki

Ingredients:

• 1 tbsp. fresh lemon juice
• 1 1/2 tsp. dried oregano
• 3 garlic cloves, minced
• 1 1/2 tsp. extra-virgin olive oil
• 3/4 tsp. salt
• 4 (1/4-pound) lean center-cut boneless pork loin chops, trimmed
• 3/4 cup plain fat-free Greek yogurt
• 1 Kirby cucumber, diced
• 1/4 cup chopped fresh mint leaves
• 1 tbsp. water
• 1 1/2 tsp. red wine vinegar
• 6 oz. mixed baby greens

Makes 4 Servings

1. Combine the lemon juice, oregano, 2 garlic cloves, 1 teaspoon,  and 1/2 teaspoon salt in a zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag once or twice, 10 minutes.
2. Meanwhile, to make the tzatziki, stir together yogurt, cucumber, mint, water, vinegar, remaining 1/2 teaspoon oil, and remaining 1/4 teaspoon salt.
3. Spray nonstick ridged grill pan with nonstick spray and set over medium heat. Place pork chops in pan and grill until instant-read thermometer inserted in center of chops registers 145 F, about 4 minutes on each side. Evenly divide greens among 4 plates. Top each serving with pork chop and 1/4 cup tzatziki.

WW POINTS VALUE: 5 pts. (1 pork chop, 2 cups greens and 1/4 cup tzatziki)

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. You can enjoy Greek food without having to go to  a Greek restaurant. You can make this delicious dinner in 30 minutes or less and it's worth the time and effort. Souvlaki means "little sword" in Greek (referring to the skewer it is traditionally cooked on). Skewers are not used in this recipe but you can use skewers if you want to. The tzatiki sauce give the dish a nice, clean, refreshing aftertaste. I highly recommend adding dill to the tzatziki sauce because it gives the dish an authentic Greek taste. As for the olive oil, I highly recommend using Lemon or Garlic Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. 

Glazed Oranges a la Mode

Ingredients:

• 2 tbsp. low-sugar orange marmalade
• 2 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 2 cups fat-free vanilla ice cream
• 2 or 3 navel oranges, peeled and separated into segments

Makes 4 Servings

1. In a cup stir together marmalade, orange juice and cinnamon.
2. Divide orange segments between 2 metal skewers. Place skewers on a foil-lined baking sheet. Generously brush with marmalade mixture.
3. Place baking sheet 3-4 inches under broiler and broil until oranges are hot, 1-2 minutes.
4. To serve, spoon 1/2 cup ice cream into each of 4 bowls. Top with a quarter of the oranges and any leftover glaze.

WW POINTS VALUE: 3 pts. (1 cup per serving, including ice cream)

 

Note: This recipe appears on www.weightwatchers.com. Cooked fruit is now a guilty pleasure of mine and it tastes so good. If you enjoy apple pie a la mode, you'll love this dessert. There's nothing like fruit that's been marinated, spiced up, cooked and served over ice cream. You can use star anise, ground nutmeg or ginger on this or change the flavor of the ice cream and your dessert will still be delicious. The same could be said of the fruit and marmalade as well. I highly recommend serving this dessert at your next dinner gathering because it's a beautiful dessert with a nice ending.

Spicy Szechuan Orange Chicken

Ingredients:

• 3/4 cup quick-cooking brown rice
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 2 tsp. finely grated orange zest
• 1 tbsp. + 2 tsp. cornstarch
• 2 tbsp. reduced-sodium soy sauce
• 1/2 cup orange juice
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. honey
• 1 tsp. Asian (dark) sesame oil
• 1/4 tsp. crushed red pepper flakes
• 2 tsp. canola oil
• 1 tbsp. finely grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 bunch broccoli, cut into florets (3 cups)
• 2 carrots, thinly sliced on the bias

Makes 4 Servings

1. Cook rice according to package directions, omitting salt and fat.
2. Meanwhile, combine chicken, orange zest, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoon soy sauce in a small bowl.
3. Heat 1 teaspoon canola oil in a wok or large skillet over medium-high heat until very hot. Add chicken and stir-fry until lightly browned, about 3 minutes; transfer to plate. Return skillet to heat and add remaining 1 teaspoon canola oil. Add ginger and garlic; stir-fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir-fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.

WW POINTS VALUE: 7 pts. (1 cup chicken mixture & 1/2 cup rice per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who doesn't love Chinese takeout once in a while? I love Chinese food because it's so flavorful and filling you never get hungry an hour later. Don't be intimidated if it doesn't look beautiful. This dish has bold flavors and will quickly fill you up. This dish is just as delicious without the rice but the rice helps soak up all the orange flavors. The combination of ginger, garlic, orange, honey and red pepper flakes give this dish the bold heat in its name. You can use, turkey, pork, or even duck as the protein in this dish and your dish will still be delicious. The next time you're craving Chinese, PUT DOWN  THE TAKEOUT MENU!!! Cook this classic dish in 30 minutes or less and you'll be very happy.



Cod Ciopinno

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 yellow squash, diced
• 1 cup reduced- sodium chicken broth
• 1 cup canned diced no-salt-added tomatoes
• 1 cup dry red wine
• 1/2 tsp. salt
• pinch cayenne pepper
• 1 pound cod, cut into 1-inch pieces
• 2 tbsp. chopped flat-leaf parsley

Makes 4 Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Add squash, broth, tomatoes, wine salt and cayenne; bring to a boil. Reduce heat, cover, and simmer 10 minutes.
2. Add cod and cook until fish is just opaque in center, about 5 minutes. Stir in parsley.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Ciopinno is an Italian-American dish that originated in San Francisco in the late 1800's. This is what I think of as a beginner's version of Ciopinno because a traditional cioppino consists of the fresh catch of the day plus clams, mussels, squid, crab, etc and a tomato and wine broth. This was my first attempt at making Cioppino and I have to say it wasn't bad. I make delicious beef stews but the fish stew wasn't so bad. I really love the combinations of wine, tomatoes, and garlic and how they all go so well with fish. You can also use halibut, mahi mahi or any other white fish in this stew for a much heartier version. 

Barbecue Pork with Mop Sauce

Ingredients:

• 2 tbsp. packed dark brown sugar
• 1 tbsp. paprika
• 1 tbsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. cayenne
• Freshly ground black pepper to taste
• 2 pork tenderloins (1 1/2 lbs.), trimmed of all visible fat
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 2 tbsp. molasses
• 2 tsp. Worcestershire sauce

Makes 6 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, cayenne, salt and pepper in a bowl. Rub half of the mixture all over the pork and let stand for 15 minutes.
3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses and Worcestershire sauce in a bowl.
4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand for 10 minutes before cutting each tenderloin into 12 slices. Serve with the sauce.

WW POINTS VALUE: 4 pts. (4 slices pork with about 2 tablespoons sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. My mother and I were craving meat and she asked me to do a simple pork dinner with a side of green beans. I wanted to do a Mexican pork dish so I scrambled to find a pork dinner we'd both enjoy. I came across this one and I always wanted to try this recipe. This dish was SOO delicious. If you love barbecue, you will love this dish, I guarantee. It's called Mop sauce because it comes from North Carolina. North Carolinians marinate their barbecued meats with a dry spice rub and then serve their meats in a vinegary and spicy sauce that gets "mopped up" with a piece of bread. We really love this mop sauce because it was packed with so much flavor and was thick and gooey. It tasted better than the barbecue sauce you would get at the grocery store. I highly recommend making extra sauce because people will be going back for seconds after one taste. You can all use the spice rub and sauce on chicken, beef, turkey, salmon, catfish and even some vegetables when you're in the mood for barbecue.