Red Velvet Cupcakes

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 2 Tbsp. unsweetened cocoa
• 1 1/4 cup buttermilk
• 1 tsp. white vinegar
• 2 tsp. vanilla extract, divided
• 3/4 cup granulated sugar
• 1/4 cup light butter, softened
• 2 large eggs
• 1 cup powdered sugar
• 2 Tbsp Neufchâtel cream cheese, softened

Makes 16 Servings (1 cupcake per serving)

1. Preheat oven to 350ºF. Prepare 16 muffin tins with paper muffin liners
2. In a large bowl, mix together flour, salt, baking soda and cocoa; set aside.
3. In another large bowl, mix together buttermilk, vinegar and 1 teaspoon of vanilla extract; set aside.
4. With an electric mixer on high speed, cream granulated sugar with butter until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well-incorporated.
5. Add about 1/3 each of flour and buttermilk mixtures to sugar mixture; beat until just combined. Repeat until all of flour and buttermilk mixtures are incorporated; add 1 1/2 ounces of red food coloring and mix well with mixer (do not over beat batter).
6. Fill each muffin tin about 2/3 full with batter.
7. Bake until a toothpick inserted in center of a cupcake comes out dry, about 25 minutes; cool for 5 minutes in pan and then cool completely on a wire rack.
8. Meanwhile, to make icing, combine powdered sugar, cheese and remaining teaspoon of vanilla in a medium bowl. Beat with an electric mixer until well-combined and creamy. For a looser icing, add 1 to 2 teaspoons of warm water. Ice cooled cupcakes.

WW POINTS VALUE: 5 pts.



Note: This recipe appears on www.weightwatchers.com. You can have your cupcake and eat it too. You don't need to visit your local bakeshop or grocery store to buy a Red Velvet cupcake. Red Velvet cupcakes originated in the American South and they are a take on Devil's Food cupcakes. The key to making delicious red velvet cupcakes is the red food coloring, vinegar, buttermilk, and the right amount of cocoa powder. Cream cheese frosting also the icing on the cake. These sweet treats are the perfect portion size to satisfy your sweet tooth. You can also make these treats blue or green velvet cupcakes using blue or green food coloring as well.

Coconut-Almond Macaroons

Ingredients:

• 3 oz. slivered almonds (2/3 cup)
• 1 1/4 cups shredded unsweetened coconut
• 1/2 cup granular sugar substitute
• pinch of salt
• 1/4 cup nonfat plain Greek yogurt
• 1 large egg white
• 1 tsp. vanilla extract

Makes 24 Macaroons (3 per serving)

1.  Heat the oven to 325 F. Line a baking sheet with parchment paper or a nonstick liner.
2. In a mini food processor, pulse the almonds until just ground. Transfer to  a medium bowl and add the coconut, sugar substitute, and salt, stirring to combine. Stir in the yogurt, egg white and vanilla.
3. Pinch off pieces of the dough the size of small walnuts and form into rough balls. Place the balls 2 inches apart on the baking sheet. Bake for 20 minutes, or until golden brown and set. Let cool on the baking sheet.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love a good macaroon once in a while? You can have your cookies and eat them too without feeling guilty. These cookies can be enjoyed when you're starting your journey on your healthy lifestyle because they are packed with moist flavor. Normally, cookies are not good for you but these cookies are due to the yogurt and almonds. Almonds are filled with Vitamin  E, riboflavin and magnesium. Plus, these cookies do not contain flour so they are gluten-free. You can also drizzle a little melted chocolate on these cookies for a little more decadence. 3 of these treats are only 1 point a serving so don't feel bad for chowing down on them with a glass of skim milk. AND....if you leave these cookies for Santa, the Easter Bunny or the Tooth Fairy, I guarantee you will get really good presents, treats or extra money these cookies are that good.

Chicken Tri-Colore

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 3/4 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 3 garlic cloves, peeled
• 1 medium green bell pepper, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 1 medium yellow bell pepper, cut into thin strips
• 2 bunched arugula, each bunch trimmed and cut in half crosswise
• 2 tbsp. balsamic vinegar

Makes 4 (1 3/4 cup) Servings

1. In a large bowl, toss the chicken with 1/2 teaspoon salt, oregano and black pepper.
2. In a large skillet, heat 1 tablespoon of the oil over low heat. Add the garlic and cook until fragrant, about 3 minutes. With a slotted spoon, remove the garlic and discard.
3. Increase the heat to medium. Add half of the chicken. Cook, turning occasionally, until golden brown and cooked through, about 4 minutes. Transfer to a plate with a slotted spoon. Repeat with the remaining oil and chicken.
4. Add all the bell peppers and  remaining 1/4 teaspoon salt to the skillet. Cook over medium heat, stirring frequently, until the peppers are crisp-tender, about 4 minutes.
5. Add the arugula and cook, tossing, until wilted, about 1 minute. Return the chicken to the pan, sprinkle with the vinegar, and toss to combine. Serve hot.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Don't be intimidated by this dish. This dish is a great way to kick-start your healthy lifestyle because it's packed with protein, color, vitamins and flavor. The oregano, garlic and balsamic vinegar give this dish an aromatic flavor. The bell peppers give the dish a nice crunch as well as color. You can use spinach in place of the arugula and the dish but I highly recommend not cooking he arugula or spinach because it will add a little more crunch and more nutrients to this meal. I like to think of this dish as the alternative to fast food or takeout. You can actually cook this meal in 30 minutes or less and it still tastes better than fast food. 

Loin Lamb Chops with Mint Pesto

Ingredients:

Mint Pesto:

• 2/3 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 2 tbsp. pine nuts or chopped walnuts
• 1 garlic clove, smashed and peeled
• 1/2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil

Lamb Chops:

• 8 loin lamb chops (each about 1-inch thick), well trimmed
• salt
• freshly ground black pepper

Makes 4 Servings (2 chops each per serving)

1. Heat the broiler
2. For the pesto: In a blender or food processor, process the mint, parsley, nuts, garlic, lemon zest and lemon juice until finely chopped. With the machine running, drizzle the oil and process until almost smooth.
3. For the lamb: Place the chops on a broiler pan. Season lightly with salt and pepper. Broil the chops for 3 minutes per side for medium-rare.
4. Transfer 2 chops to each of 4 plates and top evenly with the pesto.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I had this for dinner the other night and it was so delicious. Lamb loin chops are so lean in protein you'll be eating 2 chops. Mint jelly is commonly served with lamb and often filled with sugar. The mint pesto is freshly made and much healthier than mint jelly. A good side dish to accompany lamb can include potatoes of any kind, broccoli, and any other kind of green vegetable.



Broccoli and Parmesan Souffle

Ingredients:

• Cooking spray
• 1lb. broccoli, florets, finely chopped
• 2/3 cup all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove, minced
• 1/2 cup reduced-fat sour cream
• 2/3 cup grated Parmesan cheese, high-quality suggested
• 1 tsp. lemon zest
• 1 tsp. table salt
• 1/2 tsp. freshly ground black pepper
• 3 large eggs, separated
• 3 large egg whites

Makes 12 Servings (3/4 cup per serving)

1. Preheat oven to 325ºF. Coat a 2-quart soufflé dish with cooking spray.
2. Bring a medium-size pot of water to a boil; cook broccoli for 4 minutes. Immediately remove broccoli from pot and plunge in a bowl of ice water to stop it from cooking; when cool, drain and set aside.
3. In a medium saucepan, combine flour, milk and garlic; set over medium-high heat and bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low and add sour cream, Parmesan cheese, lemon zest, salt, pepper and egg yolks; cook until thick, stirring constantly, about 1 minute. Pour mixture into a large bowl and stir in broccoli; set aside.
4. In a mixing bowl, using an electric mixer, beat all six egg whites until stiff peaks form; gently fold into broccoli mixture, a little at a time, until combined.
5. Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This makes a delicious side dish and as a main dish. It's elegant and filling at the same time. This dish does take time and effort but in the end, it's worth it. You can use whole wheat or gluten-free flour in this recipe and it will still be delicious. You can also use cheddar cheese in this soufflé but it could affect the points value. Broccoli goes well with cheddar and Parmesan. You have to serve this soufflé immediately because once you take the soufflé out of the oven, it falls right away.

 

 



Chicken with Wine-Braised Mushrooms

Ingredients:

• 4 (5 oz.) boneless, skinless, chicken breast halves
• salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 12 oz. white mushrooms, sliced
• 1 small shallot, sliced
• 1/2 cup dry white wine or chicken broth
• 1 tbsp. fresh lemon juice
• 1/2 tsp. dried tarragon
• parsley leaves, for garnish

Makes 4 Servings

1. Season the chicken all over with salt and pepper.
2. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken and cook until browned on one side, about 3 minutes. Turn and cook on the other side for 4 minutes longer, or until the chicken is cooked through and still juicy. Transfer to a plate.
3. Heat the remaining 2 teaspoons oil in the skillet over medium heat. Add the mushrooms and shallot and cook, stirring occasionally, until the mushrooms start to soften, about 5 minutes.
4. Add the wine or broth, lemon juice, and tarragon and cook, stirring, for 3 minutes. Return the chicken to the pan, cover, and cook for 2 minutes longer.
5. Top the chicken with the mushrooms and garnish with the parsley.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a great dinner to cook any day of the week. Don't worry if it looks a little messy, this is a nice dinner. There's nothing like white wine and chicken mixed with lemon and herbs. This is a great dish to kick-start your healthy lifestyle. Don't worry about the wine, the alcohol evaporates while cooking. White wine and chicken broth is so delicious together with vegetables and herbs. 

Spinach Salad with Grapefruit, Fennel and Pomegranate Seeds

Ingredients:

• 1 small fennel bulb, stalks trimmed off and outer skin removed
• 2 medium pink grapefruits
• 1 tbsp. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 package (5 oz.) baby spinach leaves
• 1/2 cup pomegranate seeds

Makes 4 Servings

1. Cut and discard the core and the fennel bulb, then slice the bulb lengthwise into very thin strips; place in a serving bowl.
2. With a sharp paring knife, remove the peel and pith from the grapefruits. Working over a strainer set in a bowl, cut between the membranes to release the sections. Discard the membranes. Reserve 1 tablespoon of the grapefruit juice (squeeze the sections if you need more juice).
3. In a cup, combine the reserved 1 tablespoon juice, the vinegar and mustard. Slowly whisk in the oil. Season with salt and pepper.
4. Add the grapefruit sections, spinach and pomegranate seeds to the fennel. Drizzle with the dressing and toss to combine.

WW POINTS VALUE: 6 Pts.

 

Note: This recipe appears in the South Beach Diet Super quick Cookbook. This quick and easy salad is bursting with both color and bold flavors. This colorful salad can be enjoyed alone for lunch or dinner. I really loved how the pomegranates and grapefruit add zing to the spinach and fennel along with the dressing. Pomegranates and grapefruit also add a antioxidants such as Vitamin C. You can also use arugula or both spinach and arugula and your salad will still be delicious. If you really want to add a little more fruity flavor to your salad, I highly recommend using Blood Orange or Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA. for more information, visit www.TheImperialOlive.com.

 

Grilled Sirloin Steaks with Shallot-Mustard Sauce

Ingredients:

• 4 (4-5 oz.) boneless sirloin steaks
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1 tbsp. Dijon mustard
• 2 tbsp. fresh lemon juice
• 1 large shallot, finely chopped

Makes 4 Servings

1. Heat a grill pan over medium heat or heat a broiler with the rack 4 inches from the heat source. Season the steaks on both sides with the salt and pepper.
2. Brush the steaks with 1 teaspoon of the oil. Grill the steaks or broil on a broiler pan for 3-4 minutes per side for medium-rare.
3. Meanwhile, in a small bowl whisk together the remaining 3 teaspoons of the oil, mustard, lemon juice and shallot.
4. Divide steaks among 4 plates and drizzle evenly with the sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you're ever craving steak and you want it fast, this dish is for you. This dish is so delicious when you cook it right and the sauce is delicious too. You can use grainy Dijon mustard in this recipe and your dinner will still be delicious. Don't forget to have a side dish or two to really fill you up. 

Lyonnaise Potatoes

Ingredients:

• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 1/4 lbs. potatoes, peeled, sliced 1/4 inch thick and boiled
• 1/2 tsp. salt
• 1/4 tsp. marjoram
• 1/8 tsp. freshly ground black pepper
• 2 onions thinly sliced
• 2 garlic cloves, minced
• 1/4 cup chicken broth

Makes 4 Servings (1/4 of potatoes and onions)

1. In a large skillet, heat 1 tablespoon of the oil. Add the potatoes and sprinkle with the salt, marjoram, and pepper; cook, turning as they color, 10-15 minutes.
2. Meanwhile, in a large skillet, heat the remaining teaspoon of oil. Saute the onions until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the broth; cook until the onions are very tender and browned, 5-7 minutes longer. Add the onions to the potatoes; toss to combine.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This side dish is a classic French side dish that is usually made with a lot of butter, onions and other seasonings. This is a delicious side dish that goes great with steak, chicken, turkey, duck and fish. If you don't have chicken broth on hand, use white wine and the dish will still taste just as good.

Grilled Chicken with Blood Orange Salad

Ingredients:

• 1/2 cup blood orange or regular orange juice
• 2 tbsp. lemon juice
• 2 tsp. chopped fresh thyme
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-pound) chicken breasts
• 1 cucumber, peeled, halved and sliced
• 1 blood orange or regular orange peeled and sectioned
• 1 orange bell pepper, cut into strips
• 1/4 cup pitted kalamata olives

Makes 4 Servings (1 chicken and 2/3 cup salad)

1. Whisk together orange juice, lemon juice, thyme, garlic, oil, salt and pepper in a small bowl. Pour half of the mixture into a medium bowl and add the chicken, turning to coat.
2. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill pan and cook until cooked through, about 3 minutes on each side.
3. Meanwhile, put the cucumber, orange, bell pepper and olives in a serving bowl; drizzle with the remaining orange juice mixture and toss to coat evenly. Serve with the chicken.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a colorful salad that is bursting with color and flavor and will quickly fill you up. Who knew that the flavors of blood oranges, lemon, mixed so well with chicken and vegetables?  You can cook the bell peppers if you don't want to eat your peppers raw. This quick and easy salad can be enjoyed any day of the week and will leave you satisfied. 

Fluffy Berry-Studded Pancakes

Ingredients:

• 8 oz. low-fat cottage cheese
• 1/4 cup whole wheat flour
• 2 tbsp. granular sugar substitute
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 large egg
• 2 tbsp. + 2 tsp. vegetable or canola oil
• 1 tsp. grated orange zest
• 1/3 cup fresh or frozen blueberries, thawed and drained

Makes 8 pancakes (2 pancakes per serving)

1.  In a large bowl, stir together cottage cheese, flour, sugar substitute, baking powder and salt. Stir in the egg, 2 tablespoons of the oil, and the orange zest.
2. In a large skillet, heat 1 teaspoon of the oil over medium heat. Drop half of the batter into the skillet by rounded tablespoons, making 4 pancakes. Cook until the tops are bubbly and the pancakes are set, about 2 minutes. Scatter half of the blueberries over the tops and press gently. Turn the pancakes over and cook until firm and set, 1-2 minutes longer. Transfer to a plate and keep warm.
3. Repeat with the remaining 1 teaspoon oil, the batter, and blueberries. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Cottage cheese pancakes are absolutely delicious. If you have too much liquid in your cottage cheese, strain the cottage cheese through a strainer. These pancakes are packed with flavor and zing thanks to the orange zest and blueberries. You can use raspberries, blackberries or strawberries as well as lemon or lime zest in this recipe and the pancakes will still be good. You can even make these as waffles and they will still be fluffy.