Sweet Potato & Zucchini Latkes

Ingredients:

• 1 medium zucchini (1/2 lb.) ends trimmed
• 1 large sweet potato (3/4 lb.) peeled
• 1/4 cup minced onion
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 tbsp. canola oil
• unsweetened applesauce (optional)

Makes 24 (2-inch) latkes

1.  Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1 /2 tablespoons of the oil in a large skillet over medium-high heat. Working in 2 batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of a spoon as you go. Cook until edges are golden, 1-2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/ 2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Latkes are the official potato pancakes enjoyed during the Hanukkah season but you can enjoy these treats year round. These potato pancakes are colorful, flavorful and good for you. You won't even need the applesauce to go with these treats they're that nice. Prepare the potato batter before you cook these treats so they won't get soggy. Pour off any excess liquid while cooking so they are golden and crisp. Also, be very careful when you're pressing down on them because they are very delicate when cooking in the pan.

Paprika Roast Chicken

Ingredients:

• 1 large onion, sliced into 1/2-inch-thick rounds
• 1 (8 lb.) roasting chicken
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 1/2 tsp. paprika
• 4 tsp. extra-virgin olive oil

Makes 12 (6 oz.) Servings

1. Heat the oven to 400 f. place onion slices in a single layer in a roasting pan. Rinse chicken under cold water and pat dry with paper towels. Sprinkle the inside cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Place chicken on top of onion slices, tuck the wings under, and tie the legs together. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika in a small bowl. Slide your hand under the skin of chicken breast to loosen skin. Rub chicken breast under skin with 1 teaspoon of the oil and most of paprika mixture. Press skin back down. Rub outside of skin with 2 teaspoons of remaining oil. Dust lightly with remaining paprika mixture.
3. Roast chicken for 30 minutes. Baste with remaining 1 teaspoon oil, then reduce oven temperature to 350 F. Continue to roast , basting every 30 minutes with accumulated pan juices, until a meat thermometer reads 180 F when placed into the thickest part of the thigh, about 1 1/2 hours. Allow chicken to rest for 15 minutes before serving hot with onions, if desired.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This recipe originally was intended to be served for a Hanukkah party but you can serve this chicken anytime of the year. Also, the original recipe calls for a roast chicken but you can roast chicken breasts in place of a whole chicken with the same ingredients but roast the chicken breasts for 25-30 minutes at 375 F. I also highly recommend adding garlic to the paprika mixture because garlic mixed with olive oil and onions is a heavenly mixture. This chicken recipe is a nice dish and a nice way to kick-start your new lifestyle. I also highly recommend using Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.

Holiday Spiced Nuts

Ingredients:

• 1 large egg white
• 2 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 2 cups unsalted nuts, such as roasted peanuts, walnuts, pecans, and/or almonds
• 1/8 tsp. salt (optional)

Makes 8 (1/4 cup) Servings

1. Heat oven to 325 F. Line a baking sheet with parchment paper or foil
2. Whisk egg white until frothy in a large bowl. Whisk in cinnamon, ginger, cloves, and cayenne. Add nuts and toss until well coated.
3. Spread nuts on a baking sheet. Bake until nuts appear dry, about 20 minutes. Cool completely. Sprinkle with salt, if using, just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a healthy twist on nuts. You can enjoy these nuts anytime of the year and they make a fulfilling snack on-the-go or at home. These nuts are not bad and they will quickly fill you up. All kinds of nuts are high in protein and other health benefits but they are also high in fat and calories. So eat wisely and stick to only a handful of nuts, about 1/4 of a cup. 

Chicken with Salsa de Pina

Ingredients:

• 1 1 /2 cups chopped pineapple
• 1-2 canned chipotle in adobo sauce, drained, seeded & finely chopped
• 2 tbsp. chopped fresh chives
• 1 tbsp. honey or agave nectar
• 1 tsp. finely shredded lime zest or lemon zest
• 2 tsp. fresh lemon or lime juice
• 4 boneless, skinless chicken breast halves
• 1 tsp. extra-virgin olive oil
• 1 tsp. dried thyme, crushed
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Make 4 Servings

1.  In a medium bowl, stir together pineapple, chipotle peppers, chives, honey, lime zest and juice. Let salsa stand at room temperature for 30 minutes.
2. Meanwhile, preheat broiler. Lightly brush chicken with olive oil. In a small bowl, combine thyme, salt and pepper. Sprinkle evenly over chicken;  rub in with your fingers.
3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 12-15 minutes or until chicken is tender and no longer pink (170 F), turning once.
4. Slice chicken and serve with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dinner that's packed with flavor and heat. Salsa de Pina is Pineapple Salsa. This dish makes a great weeknight or weekend dinner because it a colorful dish that quickly fills you up and it's easy to make. Who knew that chicken breast paired with juicy pineapple could be so delicious. You  can use any kind of chile pepper such as jalapeno or habanero peppers and your salsa de pina will still be firey and juicy. Don't forget to wear gloves when working with chiles because they contain oils that can burn your eyes and skin. If you do touch the chiles with your bare hands, immediately wash your hands with soap and water. You can also sauté  the chicken breast in a pan on top of the stove or grill them if you don't want to broil them. I also highly recommend adding garlic with the salt, pepper and thyme when seasoning the chicken because garlic always makes everything taste better. I highly recommend using flavored  olive oils such as Lime, Chipotle or Garlic Infused Olive Oil  (from the Imperial Olive in Williamsburg, VA) for more flavor. For more information, visit www.TheImperialOlive.com.

 



Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie. 

Five-Spice Duck Breast with Steamed Broccoli

Ingredients:

• 4 cups broccoli, cut into florets
• 4 (6 oz.) boneless duck breast halves, skin removed and discarded
• 1 tsp. Chinese five-spice powder
• 1/4 tsp. salt
• 3 tsp. canola oil
• 1 small shallot, chopped
• 2 garlic cloves, minced
• 2 tsp. finely grated peeled fresh ginger
• 1/4 cup Chinese rice wine or dry sherry
• 1/3 cup no-sugar-added apricot fruit spread
• 1 tbsp. reduced-sodium soy sauce

Makes 4 Servings

1. Steam broccoli in vegetable steamer until bright green and crisp-tender, about 4 minutes. Keep warm.
2. Meanwhile, sprinkle duck with five-spice powder and salt. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add duck and cook, turning once, until browned and medium -rare, about 6 minutes. Transfer to plate and keep warm. Return skillet to heat and add remaining 1 teaspoon oil. Add shallot, garlic, and ginger; cook, stirring, until very fragrant, 30 seconds. Stir in wine or sherry and cook until nearly evaporated. Add fruit spread and soy sauce and cook, stirring, 30 seconds.
3. Thinly slice duck and fan on 4 plates, Divide broccoli among plates; spoon sauce over duck.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Duck is a wonderful protein that's fatty and full of flavor. You can enjoy duck at home without breaking the bank like you would at a restaurant. Duck may be expensive at a restaurant but if you can buy a 1-pound duck breast for less than what you'd pay for a restaurant meal, you save money. This dish may look like a hot mess but it's really delicious. You can enjoy Chinese food without having to call for takeout and it can be good for you when it's done right. I know you can't get this quality meal when you go to your local Chinese takeout venue. The sauce is so delicious you can put it on chicken, beef, turkey, pork and even certain kinds of fish. If you don't have Chinese Five-Spice in your pantry, make it yourself. use equal portions of ground cinnamon, star anise, fennel seeds, Szechuan pepper and ground cloves for that sweet and savory flavor. One bite of this dish and you'll find yourself parting ways with the takeout menu.

 



Flank Steak with Middle Eastern Spice Marinade

Ingredients:

• 1 lb. beef flank steak, cut in half, lengthwise
• 1 tbsp. garlic, minced
• 1 tbsp. lemon juice
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground cardamom
• 1/2 tsp. chile flakes
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Season steak with salt and pepper. Let sit for 10 minutes.
2. Combine remaining ingredients.
3. Spread spice mix evenly over both sides of the steak; rub in with you fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1-24 hours.
4.  For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17-21 minutes or until medium doneness (160 F), turning once halfway thought grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. cover and grill as above.
5. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

WW POINTS  VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Here's another quick and easy way to enjoy your steak without having to go out to the restaurant. If you enjoy Mexican food or any other spicy food, you'll love this dish. The key to the heat in this spicy is the combination of cumin and cardamom. You can enjoy this steak on it's own with a side of sautéed vegetables, serve it in a salad or serve as a sandwich in a pita with a sauce. You can also use this Middle Eastern marinade on chicken, turkey, pork, lamb, and if you dare, fish and your protein will still be delicious. 

Turkey Romesco

Ingredients:

• 1 1 /2 lbs. boneless, skinless turkey breast
• 1 1/2 tsp. ground paprika
• 3/4 tsp. salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1/4 cup natural whole almonds
• 1 garlic clove, peeled & minced
• 1/2 cup roasted red peppers (from a jar), drained & rinsed
• 1 tbsp. tomato paste
• 2 tsp. red wine vinegar

Makes 4 Servings

1. Heat the oven to 450 F. Tuck under the thin ends of the turkey so it's all the same thickness. Season on both sides with paprika, pepper and 1/2 teaspoon of the salt. Coat with 2 teaspoons of the oil. Place the turkey in a small roasting pan and roast for 10 minutes.
2. Add 1/2 cup water to the pan and roast for 10 minutes longer, or until the turkey is cooked through and an instant-read thermometer registers 155 F. Tent the breast with foil ( the temperature will rise as the turkey sits and the juices recedes into the meat).
3. While the turkey is resting, in a small skillet, heat the remaining 2 teaspoons oil over low heat. Add the almonds and garlic. Cook until the garlic is golden and the almonds are fragrant, about 5 minutes. Transfer to a blender or a food processor and add the peppers, tomato paste, vinegar, remaining 1/4 teaspoon salt, and 1/4 cup water. Puree until well combined.
4. Thinly slice the turkey and serve with romesco sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This meal is a surprisingly delicious way to kick-start your healthy lifestyle. It's better than takeout and it's a colorful meal when you take the time to prepare it. Romesco sauce is the official sauce of Spain. It's made of roasted red bell peppers, almonds and garlic and is usually popular when topped on grilled Spanish onions. If you can't find roasted red peppers in a jar, use red bell peppers instead. Place the red bell peppers under the broiler and broil them until they turn black on sides, let them rest until cool enough to handle, peel away the skin and put into the blender or food processor along with other ingredients and blend together. I added freshly ground pepper to this recipe because food tastes better when it's properly seasoned with salt and pepper. If you have extra Romesco sauce, save it and use it on top of chicken, pork or even scrambled eggs. 

Roast Chicken with Chili-Lime Sauce

Ingredients:

• 2 tsp. herbes de Provence
• 1/3 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 4 (10 oz.) bone-in, skin-on, chicken breast halves
• 1/3 cup tomato juice
• 1 tbsp. fresh lime juice
• 3/4 tsp. chili powder
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. heat the oven to 425 F.
2. In a small bowl, combine the herbes de Provence, 1/4 tsp. of salt, pepper and garlic. With your fingers, carefully lift the chicken skin without removing it. rub the herbes de Provence  mixture under the skin and over the chicken.
3. Place the chicken on a rimmed baking sheet. Roast for 25 minutes or until cooked through but still juicy. Let cool briefly. When cool enough to handle, remove and discard the skin.
4. Meanwhile, in another small bowl, whisk together the tomato juice, lime juice ,chili powder and remaining 1/4 teaspoon salt. Whisk in the oil.
5. Divide the chicken among 4 plates. Drizzle each serving with 2 tablespoons sauce and serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The folks at the South Beach Diet have made another chicken dinner winner. It's a Phase 1 dish that's can be made in 30 minutes or less and it's a good excuse to turn on the oven and warm up the kitchen. I highly recommend adding freshly ground black pepper and minced garlic with the herb mixture because garlic and pepper always make the food taste better. The chili-lime sauce gives the chicken a nice kick of flavor and the chicken is so moist and juicy when it comes out the oven. I highly recommend using Lime, Garlic or herbes de Provence-Infused Olive Oil for the sauce. For more information, visit www.TheImperialOlive.com

Tostados with Pork & Chipotle Cream

Ingredients:

• 1 (1-lb. ) pork tenderloin, trimmed
• 1 tsp. chili powder
• 1/8 tsp. salt
• 1/8 tsp. ground cinnamon
• 1/2 cup fat-free sour cream
• 1 tsp. minced chipotle en adabo
• 1 tbsp. lime juice
• 1/2 tsp. granulated sugar
• 1 cup fat-free canned refried beans, warmed
• 4 (6-inch) corn tortillas, warmed
• 2 cups sliced romaine lettuce
• 1 large tomato, chopped

Makes 4 Servings

1.  Cut pork tenderloin into 4 equal pieces. Slice each horizontally at the middle without cutting entirely through the meat  and open up each like a book. Combine chili powder, salt, cinnamon in a small bowl. Sprinkle onto pork, coating all sides.
2. Spray large skillet with nonstick spray and set over medium-high heat. Add pork and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let stand for 3 minutes; cut into strips.
3. Combine sour cream, chipotle, lime juice, and sugar in a small bowl. Spread warmed refried beans on tostados. Top with lettuce, strips of pork, and tomato; drizzle chipotle cream sauce evenly  over top of each.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These will be your new Mexican guilty pleasures instead of the other food you get at the other Mexican fast food joints. It's a very filling meal that's filled with protein and will quickly fill you up. You can use black beans in place of the refried beans but it may change the point value. You can use chicken, steak or even turkey in this tostada and it will still be good. 

Molasses Spice & Raisin Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup packed dark brown sugar
• 1/4 cup light molasses
• 3 tbsp. canola oil
• 2 tbsp. unsweetened applesauce
• 1 large egg
• 3/4 cup raisins
• 1 cup confectioners' sugar
• 1 tbsp. low-fat milk

Makes 30 Servings ( 1 cookie per serving)

1. Preheat to the oven to 350 F. Line 2 baking sheets with parchment paper.
2. Whisk together all-purpose flour, pastry flour, cinnamon, ginger, baking powder & soda and salt in medium bowl. With electric mixer on low speed, beat brown sugar, molasses, oil, applesauce and egg in a large bowl until well blended. Add flour mixture and beat until combined. Stir in raisins. Let batter stand for 10 minutes.
3. Drop batter by heaping teaspoonfuls onto baking sheets, about 2 1/2 inches apart, making a total of 30 cookies. Bake one sheet at a time, until cookies spring back when pressed, about 10 minutes. Cool on baking sheet 1 minute before transferring with spatula to rack to cool completely.
4. Stir together confectioners' sugar and milk in a small bowl. Place sheet of wax paper under rack. Frost cookies with glaze. Let stand  until glaze sets, about 30 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These cookies are ridiculously good. I never thought I'd enjoy molasses cookies but I did. If you've ever heard of the term sugar and spice, that term certainly describes these cookies. I highly recommend adding a touch of ground nutmeg because the combination of cinnamon, nutmeg and ginger is a sweet and heavenly taste. The applesauce and the canola oil give the cookies the chewiness they so richly deserve. I highly recommend serving these cookies at any holiday or selling them at any bake sale because one bite of these and you'll be hooked.

 



Baked Alaska

Ingredients:

• 6 oz. pie crust
• 4 cups fat-free vanilla frozen yogurt, or chocolate, or a combination of flavors, softened
• 2 large egg whites
• 1/8 tsp. cream of tartar
• 1/4 cup granulated sugar, preferably superfine
• 1/2 tsp. vanilla extract

Makes 10 Servings

1. Fill piecrust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour.
2. Preheat oven to 425ºF.
3. Using an electric mixer, beat egg whites in a large mixing bowl until frothy; add cream of tartar and beat until soft peaks form. Gradually add in sugar while beating mixture and continue to beat until peaks are stiff and glossy; beat in vanilla. Immediately spread meringue mixture over frozen pie, making sure to spread meringue to the edges of the dish. Using the back of a spoon, make swirling motions to form a decorative top; place pie on a baking sheet.
4. Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces and serve immediately.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com. This dessert may look overwhelming but it's really simple to make when you take the time. The recipe calls for a pie crust but I highly recommend making your own pie crust by using melted butter mixed with crushed graham crackers spiced with ground cinnamon, nutmeg and even a touch of ginger for a more flavorful crust. AND....if you have the talent or the patience, make your own frozen yogurt or gelato (in my case, Ciao Bella Gelato). Homemade gelato tastes the best and you can use any flavor gelato in this recipe and the dessert will still by good. The egg white mixture doesn't take long to make and neither does baking the dessert. The actual dessert doesn't take that long to make so keep a close eye on it. The baked Alaska is delicious. I highly recommend putting the ice cream/frozen yogurt/gelato into the seasoned pie crust over night in the freezer, make the meringue the next day and then make and serve the dessert that very day. The meringue will be golden and go well with the frozen treat. Whatever you don't finish, put away in the freezer and it will taste just as delicious the next day.

 

 

 



Pan Juice "Gravy"

Ingredients:

• 1 cup dry white wine
• 2 cups lower-sodium chicken broth

Makes 8 (1/4-cup) Servings

1.  After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.
2. Meanwhile, skim off any fat  that has accumulated op top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who says gravy has to be thick and fat? The combination of white wine and chicken broth is so delicious it goes great with chicken, turkey and any other poultry. This kind of gravy is not made with cornstarch or flour and it's thickened naturally by reducing and concentrating the turkey or chicken juices after resting for a while. Once the bird is carved and put onto a platter, add the juices from the cutting board to the gravy for a more rich flavor. If you have an herb-roasted bird, the gravy will even be MORE flavorful.

Herb-Roasted Turkey

Ingredients:

• 1 (2lb.) boneless, turkey breast, skinned
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp. lemon zest
• 3 tbsp. lemon juice
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. fresh rosemary, chopped
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh thyme, chopped
• 6 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup dry white wine

Makes 8 Servings

1. Preheat the oven to 400 F. Season turkey breast with salt and pepper. Place turkey in a shallow roasting pan. In a small bowl, combine lemon juice and zest, olive oil, 1 tablespoon of the parsley, rosemary, sage, thyme, and garlic. Rub herb mixture over turkey breast.
2. Roast turkey for 10 minutes. Pour broth and wine over turkey. Reduce oven temperature to 350 F. Roast turkey about 25 minutes more or until turkey is tender and no longer pink (155 F), spooning juices in pan over turkey every 10 minutes. let rest for  15 minutes before slicing.
3. To serve, slice turkey. Spoon some of the cooking juices from the roasting pan over individual servings. Sprinkle with the remaining 1 tablespoon parsley.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The holidays are approaching and you're desperate to find the best turkey recipe to serve at dinner. This turkey recipe is perfect for serving a small get-together and it only take 1-2 hours to cook depending how big the turkey breast is and what else you're cooking in your oven.  If you really want to maximize your flavor, rub the garlic-herb mixture all over the turkey and marinate it over night. This herb-roasted turkey is so elegantly delicious it's better than what you would get at a restaurant. AND....you'll even forget it's good for you. Normally, you rub butter all over the turkey to make it crispy but the olive oil mixed in with the garlic, herbs, chicken broth and white wine give the turkey a nice, elegant taste to it. You can try a variety of olive oils from the Imperial Olive in Williamsburg, VA for a more flavorful turkey in this  recipe. For more information, visit www.TheImperialOlive.com.
 

Puttanesca Sauce

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 6 garlic cloves, minced
• 3 (14.5 oz.) cans crushed tomatoes
• 1/4 tsp. crushed red pepper
• 1/4 cup pitted kalamata olives, chopped
• 1/4 cup capers, rinsed and drained
• 2 tbsp. balsamic vinegar
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. fresh thyme, chopped
• 2 tsp. fresh marjoram, chopped
• 10 oz. dried multigrain pasta
• 1/4 cup finely grated Parmesan cheese

Makes 6 Servings

1. In a medium saucepan, heat olive oil over medium heat. Add garlic; cook for 30 seconds. Stir in tomatoes and crushed red pepper; bring to a simmer.
2. Stir in olives, capers, vinegar, salt and pepper. Return to boiling; reduce heat to low. Simmer, uncovered, about 30 minutes or until desired consistency. Stir in thyme and marjoram.
3. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot cooked pasta. Sprinkle with Parmesan cheese.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have really come to love Puttanesca sauce because it awakens your taste buds. This is the third variation of puttanesca sauce I've made this year and it never disappoints me. The key to what makes this sauce good is the combination of kalamata olives and capers mixed in with the tomatoes for a more Mediterranean flare. The sauce was a little too watery for my taste so I highly recommend adding tomato paste to the sauce to make it more thick. 

Buckwheat Pancakes

Ingredients:

• 1 cup buttermilk
• 1 egg
• 1 egg white
• 4 tbsp. applesauce
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup buckwheat flour
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• nonstick cooking spray

Makes 6 Servings

1. Preheat griddle over medium heat.
2. Combine buttermilk, egg, egg white, applesauce, vanilla and zest in a bowl. Mix well.
3. In another bowl, combine flours, sugar, salt and baking soda. Mix well.
4. Gently incorporate the wet ingredients into the dry ingredients. Mix just enough to combine. Overmixing will make the pancakes tough.
5. Lightly spray the pancakes griddle. Pour 1/4 cupfuls of pancake batter on the griddle, 1/4 inch thick. Cook until golden brown and  the edges start to set.Flip and cook on the other side.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. Who does not love pancakes or waffles once in a while?  You can make these pancakes into waffles and they will taste just as delicious and waffles are a much easier cleanup than pancakes. These treats are light, fluffy and are easy to prepare. These treats are also gluten-free due to the buckwheat flour. I highly recommend adding a touch of ground cinnamon because cinnamon in pancakes or waffles adds a touch more flavor and tastes better. I also highly recommend adding a fruity flavor such as blueberries, raspberries, strawberries, blackberries, bananas, apples, peaches, etc. for a more fruity taste. Forget going to Waffle House, come to Katie's House for really good pancakes and waffles.

Baby Greens & Grilled Asparagus with Shallot Vinaigarette

Ingredients:

• 2 tbsp. hulled pumpkin seeds
• 2 tbsp. fresh lemon juice
• 2 tsp. balsamic vinegar
• 1 large shallot
• 1 tsp. Dijon mustard
• salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 small bunch slender asparagus (about 12 oz.)
• 5 cups baby salad greens (about 4 oz.)

Make 4 Servings

1. Heat a grill or grill pan to medium.
2. In a small ungreased skillet, toast the pumpkin seeds over medium heat until they look lightly browned and puffed up a bit, 3-5 minutes. Scrape onto a plate to stop the cooking.
3. In a cup, combine the lemon juice, vinegar, shallot, mustard, salt and pepper to taste. Whisk in the oil until well blended.
4. Place the asparagus in a shallow bowl. Drizzle with 2 tablespoons of the vinaigarette and turn the spears to coat.
5. Grill the asparagus, turning often, until lightly browned, 3-5 minutes, depending on the thickness. Transfer to a cutting board and cut on the diagonal into 1-inch pieces.
6. In a large bowl, toss the asparagus and greens with the remaining dressing. Divide the salad among 4 plates and sprinkle each serving evenly with pumpkin seeds.

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This side salad goes great with any protein and will quickly fill you up. This salad will also cleanse your palate due to the lemon juice, olive oil and balsamic vinegar. I highly recommend adding a touch of garlic because garlic always makes everything better. If you don't want to toast your pumpkin seeds, you can purchase pumpkin seeds already toasted. I also highly recommend Lemon Infused Olive Oil & Sicilian Lemon White Balsamic Vinegar from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. 

Crispy Chicken Fingers

Ingredients:

• 1 1/4 lbs. boneless, skinless chicken  breasts
• 2 large eggs
• 1/2 cup whole wheat bread crumbs
• 1/2 cup whole wheat flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 lemon, cut into wedges, for serving

Makes 4 Servings

1. Place the chicken breasts between 2 pieces of parchment paper or wax paper. Using a meat pounder or small heavy skillet, pound to an eve 1/2-inch thickness. Cut the chicken across the grain into 16 (3/4-inch-wide) strips.
2. Whisk the eggs in a shallow bowl. In a separate bowl, combine the bread crumbs, flour, salt and pepper. Working one piece at a time, dip both sides of the chicken strips into the egg mixture and then into the crumb mixture, patting to help the coating adhere. Place the strips on a wire rack as you work.
3. In a large skillet, heat the oil over medium heat until very hot but not smoking. Add the chicken strips and cook until golden brown and crisp on the outside and juicy on the inside, about 4 minutes per side. Serve hot with lemon wedges for squeezing.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. If you're hungry, you're craving some thing to eat but you don't want to cook a big meal and you're tempted to go out to a fast food chain, STOP! Don't even think about ordering takeout or going to the local fast food joint. Fast food is good for you when it's done right. You can make this dish in 20 minutes or less and it's better than takeout. Everyone of all ages will love these chicken tenders. The lemon flavor adds a touch of zing to the tenders and give them some extra juicy flavor. If you cannot find whole-wheat bread crumbs, you can always make your own by toasting 1-2 slices of whole-wheat bread and them pulse them in a food processor until fine crumbs form. If you want to add a touch more flavor, I highly recommend adding your favorite herbs and spices to the bread crumb mixture. If you do that, you'll make Colonel Sanders jealous.

Crispy Tuna with Apricot-Wasabi Sauce

Ingredients:

• 1/4 cup apricot preserves
• 2 tbsp. orange juice
• juice of 1 lime
• 1 tsp. wasabi paste
• 1/4 tsp. Asian (dark) sesame oil
• 25 plain rice crackers, broken into pieces
• 4 (5 oz.) tuna steaks
• 1/2 tsp. salt
• 2 egg whites
• 2 tsp. cornstarch
• 1 1/2 tsp. canola oil

Makes 4 Servings (1 tuna steak & 2 tablespoons sauce per serving)

1. Combine fruit spread, orange juice, lime juice, wasabi and sesame oil in a small bowl.
2. Place crackers in a food processor and pulse until finely crumbled (you should have about 1/2 cup crumbs); transfer to sheet of wax paper.
3. Sprinkle tuna with salt. Whisk together egg whites and cornstarch in pie plate. Dip tuna, one piece at a time, into egg white mixture; then into cracker crumbs, pressing to adhere.
4. Heat oil in large skillet over medium-high heat. Lightly spray tuna with nonstick spray. Place in skillet and cook until crust is golden and center is lightly pink, 2-3 minutes per side. Serve with apricot sauce.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE PHONE! You can make this delicious meal at home in 20 minutes or less, the same amount of time it would take to call in your order and have the delivery guy come to your door with your order.This dish is so much better than takeout and it's nothing like what you would get at an Asian restaurant. The tuna cooks rather quickly to keep an eye on it while you're cooking. The apricot-wasabi sauce is absolutely delicious and if you warm it up in the microwave for about 30 seconds and then stir it before you pour it onto the tuna, it will be nice and gooey. If your looking for a side dish, I highly recommend serving sautéed scallions, bell peppers and brown rice with this dish for an authentic Asian flare.

Apple-Butternut Squash Soup

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 lbs. butternut squash peeled, seeded, and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• 1/2 cup unsweetened apple cider
• salt
• freshly ground black pepper

Makes 6 (1/1 2 cup) Servings

1. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add onion and garlic and cook until softened  and lightly browned, about 5 minutes. Add squash, cover, and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15-20 minutes.
2. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1 1/ 3 cups of the cooking liquid and puree until smooth. Stir back into the pan. Serve hot.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is the perfect soup for fall. Apples and butternut squash are in season and what better way to celebrate fall with this soup. The apple cider adds a touch of sweetness to the squash which is filled with nutrients such as beta-carotene, fiber and B-vitamins. This soup is very easy to make but it does take a little longer than other quick and easy soups but the flavors blend well in the end. I added garlic to this soup because garlic always makes everything better. I also add a pinch of nutmeg to this soup because nutmeg goes very well with apples and butternut squash and adds a touch of aroma. If you can't find any fresh butternut squash, use packed cut butternut squash at your local grocer's freezer and it will work just as fine.
 

Morning Carrot-Zucchini Muffins

Ingredients:

• 1 cup whole wheat pastry flour
• 1/4 cup quick-cooking oats
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup packed brown sugar
• 3 1/2 tbsp. canola oil
• 2 large eggs
• 1 tsp. vanilla extract
• 1 small Granny Smith apple, cored, peeled and shredded
• 1 medium carrot, shredded
• 1/2 cup shredded zucchini
• 1/2 cup raisins

Makes 12 Muffins

1. Preheat the oven to 375 F. Line 12-cup muffin pan with paper liners.
2. Whisk together flour, oats, cinnamon, baking powder and soda, and salt in a medium bowl. Whisk together brown sugar, oil, eggs, and vanilla in a large bowl. Stir in apple, carrot, zucchini and raisins. Add flour mixture and stir until combined.
3. Spoon batter into prepared muffin cups. Bake until toothpick inserted in the center comes out clean, about 20 minutes. Cool pan on rack for 10 minutes. Remove muffins from pan and cool completely on rack.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're lacking fruits and vegetables in your diet, these muffins are for you. You can have your fruits, vegetables and muffins and eat them too for breakfast or as a light snack. These muffins are light and flavorful. Who knew shredded zucchini would taste so delicious in a baked good? The combination of shredded carrot, apple, zucchini and raisins mixed with brown sugar and oats make these muffins so good you'll forget they're healthy for you.

Risotto with Swiss Chard

Ingredients:

• 3 1/2 cups Basic Vegetable Stock or reduced-vegetable broth
• 1 tbsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 1/3 cups Aborio rice
• 1 cup dry white wine
• 1 bunch Swiss Chard, cleaned and chopped
• 2 tbsp. freshly grated Parmesan cheese
• 1/4 tsp. freshly grated black pepper
• 1/4 tsp. ground nutmeg 

Makes 4 Servings (1 1/2 cups per serving)

1. In a medium saucepan, bring the stock to a boil. Reduce the heat and simmer.
2. In a medium saucepan, heat the oil. Saute the onions until softened, about 5 minutes. Add the rice; cook, stirring until transluscent, about 1 minute.
3. Add 1 cup of the stock; cook, stirring, until the stock is absorbed. Add the wine; cook, stirring; until the wine is absorbed. Stir in a handful of the chard. Alternate adding the remaining stock, 1/2 cup at a time, with the chard, a handful at a time, stirring until the stock is absorbed before adding more, until the rice and chard are just tender. The total cooking time should be about 25-30 minutes. Stir in the cheese, pepper, and nutmeg. Serve at once.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Risotto is the ultimate comfort food of Northern Italy. This is a wonderful dish to make on the weekend and serve to family and friends. I highly recommend using 2-3 cloves of minced garlic in your risotto because garlic always makes everything taste better. You can serve this as a main meal or as a side dish. You can serve this with seasoned proteins such as chicken, turkey, or fish. You can also use escarole, kale or spinach in place of the Swiss chard and your dish will still taste good. Also, if you want to serve this dish to kids, you can use vegetable stock in place of the wine for a more vegetarian flare.



Savory Egg Salad Sandwiches

Ingredients:

• 8 large eggs
• 1/2 small red onion
• 2 celery stalks, minced
• 4 large green olives,  chopped (optional)
• 3 tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 slices whole-grain bread, toasted (optional)
• 1 1/2 cups baby arugula

Makes 4 Servings

1. Place eggs in a medium saucepan, cover with water, and bring to a boil. Remove from the heat, cover, and let eggs sit for 20 minutes. Drain and places eggs in a bowl filled with ice water. When cool enough to handle, peel eggs.
2. In a medium bowl, mash 5 whole eggs and 3 egg whites together with the salt and pepper; stir to combine. Cover bread slices, if using, with arugula, top with egg salad, and serve open face.

 

WW POINTS VALUE: 6 pts with bread, 5 pts. without bread

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who says you can't enjoy summer cooking all year round? If you love deviled eggs, you will love this egg salad. I like to call this dish 'Deviled Eggs Get Messy.' Although the recipe calls for you to use all the egg whites and reserve 3 egg yolks, use all the eggs because it  makes the salad much creamier. I added a touch of freshly ground black pepper because salt and pepper always make the food taste better. You can enjoy this egg salad on its own with out the bread or arugula it is that delicious. 

Cod with Artichokes and Basil

Ingredients:

• 1 1/2 lbs. cod filets
• 1 tbsp. + 1 1/2 tsp. extra-virgin olive oil
• 1 tbsp.. dried basil
• 10 oz. marinated artichoke hearts (about 12 pieces) + 1 tbsp. liquid from jar
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the oven to 450 F.
2. Place cod in an ovenproof dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.
3. Bake until fish is opaque and just flakes with a fork, 12-14 minutes. Remove from oven and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're thinking about ordering takeout or going out for fast food, STOP!!!! You can make this dinner in 20-30 minutes any day of the week. Artichokes are an excellent source of fiber, iron, potassium, magnesium, folate, and Vitamin C. I highly recommend adding a touch of fresh lemon juice and garlic to the fish because the combination of lemon, basil and garlic on fish is so divine. Also, don't oversalt the fish because it came from the ocean and already has a salty taste to it. You can use other fish in this recipe such as halibut, haddock, snapper, pollock or turbot and it will still be delicious. I highly recommend using Basil, Lemon or Garlic Infused Olive Oil  from the Imperial Olive for more bursting flavor. For more information, visit www.TheImperialOlive.com.

Sicilian-Style Beef Flank Steak

Ingredients:

• 1 lb. boneless beef  flank steak, cut 1-inch thick
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 2 tsp. fresh oregano, chopped
• 1/4 tsp. crushed red pepper
• 1 (15 oz.) can diced tomatoes
• 3/4 cup sliced pitted ripe olives
• 1 tbsp.capers, drained and finely chopped
• 2 tbsp.fresh flat-leaf parsley, chopped 

Makes 4 Servings

1. Trim fat from meat. Season meat with salt and pepper.
2. In a large skillet, heat olive oil over medium heat. Add meat, cook for 8-10 minutes or until browned, turning once. Remove meat from skillet.
3. In the same skillet, cook celery over medium-low heat about 4 minutes or just until tender. Add garlic, oregano, and crushed red pepper; sauté 1 minute until aromatic. Stir in tomatoes, olives and capers. Bring to boiling; reduce heat Simmer, uncovered, until liquid begins to thicken. Return meat and any accumulated juices to the skillet. Simmer, uncovered, for 5-10 minutes or until meat reaches desired doneness (135 F for medium-rare or 140 F for medium).
4. To serve, remove meat from tomato mixture; cut into thin slices. Stir parsley into tomato mixture in skillet; serve over meat.

WW POINTS VALUES: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy the flavors of  Sicily in your home without going out to a fancy Italian restaurant. This meal is even tastier than what you would get at a steakhouse. This meal is bursting with flavor with the tomatoes, capers and olives. I highly recommend using fresh tomatoes because fresh tomatoes are always better than canned tomatoes. You can also use sirloin steak, pork chops, pork tenderloin, or boneless chicken breasts and your dish will still be delish. I highly recommend using Garlic Infused Olive Oil from the Imperial Olive  for a more authentic Italian flare. For more information, visit www.TheImperialOlive.com.

 

1. 

Bistro Chicken & Garlic

Ingredients:

• 1 blub garlic
• 1 tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breast halves
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 tsp. dried rosemary
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup dry white whine or dry vermouth

Makes 4 Servings

1. Preheat oven to 400 F. Separate cloves and garlic, discarding small papery cloves in the center. Trim off stem end of each garlic clove but do not peel. (This will facilitate squeezing garlic from peel after it is cooked.)
2. In an oven proof skillet, heat olive oil aver medium-high heat. Add garlic cloves and chicken. Cook about 4 minutes or until chicken is lightly browned, turning chicken and stirring garlic cloves. Sprinkle chicken with basil, thyme, rosemary, salt and pepper; transfer skillet to the oven. Bake, covered, for 12-15 minutes or until chicken is tender and no longer pink and garlic is tender.
3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1-2 minutes to cool slightly.
4. add vermouth or white wine to skillet. Squeeze softened garlic from skins to skillet; discard skins. On range top, bring garlic mixture to boiling over medium heat; reduce heat. Simmer gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with sprigs of fresh herbs.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I like to call French Bistro at it's best. Who says you have to go out for really good bistro food when you can enjoy it at home? There's nothing like roasted garlic on chicken, beef, or pork. The combination of roasted garlic and dry white wine is so heavenly. I really like the sauce with the herb-crusted chicken. Garlic is a strong herb with a rich history. Ancient Egyptians ate it for strength while medieval healers believed it could scare off vampires. In today's world, garlic is recommended to fight off cancer with the antioxidant allicin. Other health benefits of garlic include reducing blood pressure and improving cholesterol. This dinner can be enjoyed any day of the week and will quickly fill you up and leave you happy. I highly recommend using Garlic or Rosemary Infused Olive Oil from the Imperial Olive for an authentic bistro taste. For more information, visit www.TheImperialOlive.com. 

Broccoli with Goat Cheese & Walnuts

Ingredients:

• 1 lb. broccoli, trimmed and cut into 1-inch pieces
• 1/2 cup buttermilk
• 1 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. Dijon mustard
• 2 tsp. extra-virgin olive oil
• 1 tsp. fresh thyme, chopped
• 1 tsp. red wine vinegar
• 1 garlic clove, minced
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/8 tsp. freshly ground black pepper
• 1/2 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted and coarsely chopped
• 1 oz. semisoft goat cheese or feta chees, crumbled

Makes 6 Servings

1. Bring 2 quarts of water to a boil in a saucepan. Add 1 teaspoon salt; bring back to a boil and add broccoli. Cook for 6-8 minutes or until crisp-tender. Drain and set aside.
2. In a large bowl, whisk together buttermilk, parsley, mustard, olive oil, thyme, red wine vinegar, garlic, salt, nutmeg and pepper. Add the broccoli and red onion; stir gently to coat. Top with walnuts and goat cheese.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I really love broccoli and this side dish is delicious and packed with flavor. You can also add bell peppers or cherry tomatoes in place of or along with the broccoli and the side dish will still be colorful and delicious. You can prepare this dish ahead of time by doing all the things except do not top with walnuts and goat cheese. Cover and chill for up to 4 hours. When ready to serve, top with walnuts and goat cheese. 

Almond Chocolate Biscotti

Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 3/4 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1 pinch salt
• 1/4 cup almonds, slivered & toasted
• 1/4 cup mini-dark chocolate chips
• 2 tbsp. unsalted butter
• 1/2 cup granulated sugar
• 1/2 tsp. lemon zest
• 1 egg
• 1 egg white
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 4 tbsp. plain non-fat yogurt
• parchment paper

Makes 3 dozen cookies (2 cookies per serving)

1. Preheat the oven to 325 F. Line a sheet pan with parchment paper.
2. Combine flours, baking powder, and salt in a bowl. Add almonds and chocolate chips.
3. In a mixer using a paddle or with a hand mixer, beat the butter, sugar, and lemon zest on medium-high until fluffy, about 2-3 minutes. Add the egg, egg white, vanilla and almond extract, beating well after each addition. Pour half of the flour mixture into the butter mixture, mixing well. Add yogurt and stir; then add remaining flour mixture and mix until just incorporated.
4. Divide dough into 3 logs, each 6 1/2 inches long by 2 inches wide. Place on the parchment-lined sheet pan and bake for 25 minutes, or until golden brown on top. Let cool for a few minutes.
5. Transfer to a cutting board, removing them from the parchment with a large metal spatula if necessary. Using a serrated knife, trim 1/4-inch of end; then cut the logs crosswise into 1/2-inch slices. Return the slices to the baking sheet, arranging them cut side down.
6. Bake until the biscotti are golden brown and dry, about 20 minutes. Transfer to a rack to cool. They will crisp up as they dry. Store in an airtight container.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Biscotti is a twice baked cookie that hails from Italy. Baking cookies twice gives them a nice, crunchy texture. The combination of almonds and chocolate is a heavenly guilty pleasure that can be good for you when it's done right. This was my first time making biscotti and the end result was a success. They were crunchy yet chewy due to the yogurt, egg, egg white and chocolate chips. You can use regular chocolate chips if you don't have mini chocolate chips; just chop them up with a knife or in a food processor. You'll have more chocolate flavor in your biscotti if you chop up the chips. You can also use pecans, walnuts, hazelnuts or cashews in this recipe as well as dried fruits in this recipe for your taste buds to try out. Biscotti goes great with tea, coffee or a glass of port for dessert and are perfect for any holiday celebration. 

Pizza Magherita with Roasted Grape Tomatoes

Ingredients:

• 2 pints grape tomatoes, cut in half
• 1 large red onion, halved lengthwise, then sliced crosswise
• 2 large garlic cloves, sliced
• 1 tbsp. balsamic vinegar
• 1/4 tsp. salt
• 14/ tsp. freshly ground black pepper
• 1/2 recipe Basic Pizza Dough-Semolina version
• 1 (1 oz.) piece Parmesan cheese, shaved
• 12 fresh basil leaves, thinly sliced

Makes 4 Servings (1/4 of pizza per serving)

1. Preheat the oven to 375 F. Spray a large baking pan with olive oil nonstick spray.
2. Place the tomatoes, onion and garlic in a single layer on the pan. Sprinkle with the vinegar, salt, and pepper. Roast until the tomatoes are lightly browned and have an intense, sweet aroma, about 35 minutes. Remove from the oven and set aside.
3. Arrange one rack on the bottom rung of the oven. Increase the temperature to 425 F.
4. Sprinkle a work surface lightly flour. Turn the dough onto the surface; knead lightly. With a lightly-floured rolling pin, roll into 12-inch circle. Transfer the circle of dough to a nonstick pizza pan or baking sheet, gently pulling the dough back to a 12-inch circle.
5. Spoon the tomato mixture onto the dough; top with half of the Parmesan chees and bake on the bottom rack of the oven until the crust is golden and the cheese melts slightly, 12-15 minutes. Sprinkle with the remaining Parmesan cheese and the basil just before serving.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call a sophisticated pizza and a compliment to Italy. Roasted grape tomatoes with onions and garlic is very aromatic. The key to baking the perfect pizza is placing a rack on the bottom rack of the oven so the crust browns nicely and is cooked fully through. This gourmet pizza is great to make on the weekend because  it will warm your kitchen and house. 

Ahi Tuna with Sicilian Salsa

Ingredients:

Tuna:

• 1 tbsp. minced garlic
• 1 tbsp. extra-virgin olive oil
• 1 tsp. chopped fresh rosemary
• 44-oz. ahi tuna steaks
• Sicilian Salsa
• salt
• freshly ground black pepper

Sicilian Salsa:

• 2 tbsp. extra-virgin olive oil
• 1/2 cup red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 tbsp. minced garlic
• 1/2 cup homemade (or canned) diced tomatoes
• 2 tbsp. kalamata olives, pitted and chopped
• 1 tbsp. chopped fresh parsley
• 2 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. For the tuna: Combine the garlic, olive oil, rosemary, salt and pepper. Marinate the tuna in the mixture for 1 hour.
2. Grill the tuna over medium-high heat about 5 minutes per side. Do not overcook the tuna or it will become very dry.
3. For the salsa: Heat the olive oil in a saucepan over medium-high heat. Add onion, pepper and garlic. Cook 5 minutes, until the onion is soft, stirring often. Remove from heat.
4. Place in a mixing bowl and add the remaining ingredients. Season to taste, spoon over tuna steaks and serve.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I like to call "Sonoma Goes to Italy." These flavors of Sonoma and California wine country are rich and colorful and they really wake up your taste buds. This dish really is a compliment to the Mediterranean with the salsa. You can serve this salsa alongside other fish, chicken, turkey, steak, or even veal. Also, don't overcook the tuna because it will get dry very quickly. This is a very sophisticated and simple dish that can be served for lunch or dinner for family and friends. This meal is better than what you would get at your local Italian restaurant it's that good.

Grilled Chicken with Summer Squash Relish

Ingredients:

• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 3/4 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly ground black pepper
• 4 (10 oz.) bone-in, skin-on chicken breast halves
• 1 medium yellow squash, quartered lengthwise and thinly sliced
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 1/2 small red onion, finely chopped (1/3 cup)
• 1 cup whole fresh parsley leaves
• 2 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. Heat a grill to medium. Lightly oil the grill grates.
2. Meanwhile, in a small bowl, combine the coriander, cumin, 1/2 teaspoon of the salt, the ginger and pepper. With your fingers, carefully lift the chicken skin without removing it. Rub the spice mixture under the skin and pat the skin down.
3. Grill the chicken, turning it over halfway through cooking, for about 15 minutes, or until cooked through but still juicy. Let cool slightly.
4. While chicken is cooking, in a medium bowl, toss together the yellow squash, zucchini, onion, parsley, lemon juice, oil and remaining 1/4 teaspoon salt until well combined.
5. When the chicken is cool enough to handle, remove and discard the skin. Serve the chicken warm or at room temperature with the squash relish spooned evenly on top.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I like to call better than fast food because it's colorful and more flavorful. I like to think of this meal as better than Chick Fil-A. Seasoning the chicken adds moisture and more flavorful. The yellow squash, zucchini and onion will fill you up along with the chicken. If you don't have access to a grill, you can broil the chicken and it will taste just as good. I highly recommend adding garlic to the spice mixture because garlic always makes everything better. I also highly recommend using Lemon or Garlic Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more lemony or garlic flavor. For more information, visit www.TheImperialOlive.com. 

Lemon Ginger Tea

Ingredients:

• 2 tbsp. fresh ginger, chopped
• 4 cups water
• 1 lemon
• 2 tbsp. agave syrup
• 1 pinch salt

Makes 4 Servings (1/2 Cup per Serving)

1. Place ginger and water in a small pot. Cut lemon in half; squeeze juice into pot; add lemon halves. Bring to a simmer; cook for 5 minutes. Remove from heat. Let sit for 10 minutes. Remove lemon halves.
2. Stir in agave syrup and salt. Let cool. Strain before serving.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and simple drink that will cleanse your palate. You can use a combination of lemon and lime or use either lemon or lime in this drink or use honey in place of the agave nectar and your drink will still cleanse your palate. Lime and ginger will give this drink and Asian flare. Serve this drink to 5-Ingredient Chef Claire Robinson and she'll be happy.

Chicken & Mushroom Bolognese

Ingredients:

• 1 (9 oz.) package fresh fettucine
• 4 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 small carrot, chopped
• 1 small celery stalk, chopped
• 2 garlic cloves, minced
• 1/2 lb. ground skinless chicken breast
• 1 (10 oz.) package sliced mushrooms
• 1/2 tsp. salt
• 1/2. tsp. freshly ground black pepper.
• 1 cup prepared fat-free marinara sauce

Makes 4 Servings (1 1/4 cups per serving)

1. Cook the fettucine according to the package directions. Drain, reserving 1/2 cup of the pasta water.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, carrot, and celery; stirring, until the onion is golden, about 4 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Add the mushrooms, salt and pepper; cook, stirring occasionally, about 2 minutes. Add the marinara sauce and bring to a simmer.
3. Add the pasta to the Bolognese sauce and toss, adding enough of the reserved cooking water to moisten the sauce, if needed.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This was a nice treat for a change. I was craving Italian food and was cleaning out the refrigerator at the same time and this recipe looked too good to pass up. This was a delicious dinner and a compliment to Italy. Plus, this dinner was tastier than takeout and just as good as what you would order at your local Italian restaurant. You can use any kind of pasta in this dish and your dish will still be delicious. If you're strapped for time, put the onion, celery and carrot in a food processor and then put them in the skillet. I highly recommend adding a touch of basil and oregano to the Bolgnese mixture because basil and oregano add such aromatic flavors to Italian cooking. I also recommend adding a touch of dry red wine to the sauce because wine always makes things taste better. 

Whole-Wheat Avocado Bread

Ingredients:

• 2 cups whole-wheat pastry flour
• 3/4 cup granular sugar substitute
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 2 ripe avocados, pitted, peeled and mashed
• 1/2 cup nonfat yogurt or 1 % buttermilk
• 2 large eggs
• 2 tbsp. canola oil
• 1 tsp. vanilla extract

Makes 10 Servings (1 piece per Serving)

1. Heat the oven to 350 F. Lightly coat the bottom of a 9 X 5-inch loaf pan with cooking spray.
2. In a large bowl, combine the flour, sugar substitute, baking soda and salt.
3. In a medium bowl, stir together the avocados, yogurt, eggs, oil, and vanilla. Lightly fold the mixture into the dry ingredients until just combined. The batter will be thick and chunky.
4. Scrape the batter into the pan and spread evenly. Bake for 40 minutes, or until golden on top and a toothpick inserted in the center comes our clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Store leftover bread, tightly wrapped, at room temperature.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. When I saw this recipe, I thought it was to be an accompaniment at a Mexican dinner. I was wrong. You can eat this bread any time of day and it's still moist and delicious. It is surprisingly sweet. moist and filled with nice flavors. It's like a tea bread but better for you thanks to the avocado. You can even make this bread into mini bread loaves and either wrapped tightly in plastic and put into the freezer or even put this into a bread basket and be given as a gift.

"Tortilla Soup"

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/2 medium red onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp. ground cumin
• pinch cayenne pepper
• 3 1/2 cups lower-sodium chicken broth
• 1 (14 1/2-oz.) diced tomatoes, with juice
• 3/4 lb. boneless, skinless, chicken breasts, cut into 1/2-inch cubes
• 2 tbsp. fresh lime juice
• salt
• freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Makes 4 Servings

1. In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, cumin, and cayenne. Cook, stirring often, until the onion is softened, about 4 minutes.
2. Add the broth and tomatoes and the juice. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the chicken and return to a simmer. Cook until chicken is cooked through, about 4 minutes.
3. Remove the pan from the heat and stir in the lime juice. Season with salt and pepper to taste. Ladle the soup into 4 bowls and sprinkle with the cilantro.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This soup is a  great way to kick-start your healthy lifestyle or get back on track to your goal weight. This Southwestern soup has bold flavors and is packed with heat. It smells and tastes so good it will taste like you cooked it for hours. I highly recommend adding 1 teaspoon of dried chili powder to the sop for an extra kick of heat. Plus, chili powder goes well when mixed with cumin and garlic for an authentic Southwestern flare. It's called "tortilla soup" because it has all the elements of a traditional tortilla soup except for the fried tortillas. This soup is so good you won't miss the fried tortillas. As for the olive oil, I highly recommend using one of 3 flavors: Lime-Infused, Chipotle-Infused or Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.