Raspberry Buttermilk Sherbet

Ingredients:

• 2 cups frozen or fresh raspberries
• 2/3 cup agave nectar
• 2 cups light buttermilk
• 2 tbsp. fresh lemon juice
• raspberries for garnish

Makes 12 (1/2-cup) Servings

 

In a bowl, combine 1 package (15 oz.) thawed frozen raspberries (not in syrup) with the agave nectar. Let stand for 30 minutes. Transfer the mixture to a food mixture and the buttermilk and 2 tablespoons lemon juice. Puree until smooth. Transfer to an ice cream maker and process according to he manufacturer's instructions. Freeze until ready to serve, then garnish with raspberries or mint leaves.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says you can't enjoy a frozen dessert when you're dieting? You can have your 'ice cream' and eat it too! The original recipe was Lemon Sherbet but in this recipe, you can use any kind of berries and it will still be refreshingly delicious. Agave nectar is the key to making this sherbet so sweet and delicious. Agave nectar is a natural alternative to granulated sugar and comes from the juice of a Mexican agave cactus. This homemade sherbet is better than what you would buy at the store and will quickly be a favorite in your house.

Chicken Milanese with Savory Watercress

Ingredients:

• 2  large egg whites
• 2 tsp. Dijon mustard
• 1/2 cup whole wheat panko bread crumbs
• 2 tbsp. fresh flat-leaf parsley
• zest of 1 lemon
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 tbsp. lemon juice
• 2 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 bunch watercress, trimmed
• 1/2 small red onion, thinly sliced
• 1/4 cup shaved Parmesan cheese

Makes 4 Servings

1. Place rack in top third of oven. Preheat to  425 F. Spray baking sheet with nonstick spray.
2. Whisk together egg whites and mustard in a shallow bowl. Combine panko, parsley and zest on wax paper. Dip chicken pieces, one at a time, into egg mixture, then into panko mixture, pressing gently to coat. Place on baking sheet and lightly spray with nonstick spray. Bake 10 minutes. Turn chicken and lightly spray with nonstick spray. Bake until browned and cooked through, about 10 minutes longer.
3. Whisk together lemon juice, oil, salt and pepper in a bowl. Add watercress and onion; toss to coat. Place chicken breasts on each of 4 plates. Top with watercress mixture and Parmesan.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This dinner is a winner and it is one of the best Italian dinners you'll ever eat. This dish is a compliment to Milan, Italy (even thought I've never been there but it's on my travel Bucket List!) Not every dish from Italy contains pasta and pizza. The combination of lemon, parsley, Dijon mustard, olive oil, and Parmesan cheese is so good you'll forget about marinara sauce. You can also use this recipe for turkey or veal. I highly recommend using veal scallopini in this recipe but sauté the veal for 2 minutes on each side instead of baking and it will be just as heavenly delicious. I highly recommend using your choice of Italian flavored olive oil from the Imperial Olive in Williamsburg, VA for an authentic Italian taste. For more information, visit www.TheImperialOlive.com

Grilled Stuffed Chicken Breasts

Ingredients:

• 8 Sun-dried tomatoes (not oil-packed)
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 8 fresh basil leaves, chopped
• 3 tsp. extra-virgin olive oil
• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/2. tsp. freshly ground black pepper

Makes 4 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. Combine the sun-dried tomatoes with enough boiling water to cover in a small bowl; let stand until softened, about 15 minutes. Drain the tomatoes then finely chop. Transfer the tomatoes to a medium bowl. Add the mozzarella cheese, Parmesan, basil and 1 teaspoon of the oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 tablespoons in each). Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 teaspoons oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This elegant meal makes a great meal for lunch or dinner for family and friends. This is what I call elegant grilling at its best. Stuffed chicken breasts are always a winner because it gets people to the table and they can eat they're vegetables without knowing it. I highly recommend adding garlic to the stuffing or rubbing the chicken breasts with garlic because garlic always makes everything taste better. The combination of sun-dried tomatoes, garlic, cheeses and fresh basil is a compliment to Italy. If you're having guests for dinner, you can stuff the chicken breasts 24 hours in advance so they will be ready to grill they the guests arrive. I highly recommend using Garlic or Basil-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more authentic, Italian taste. Fore more information, visit www.TheImperialOlive.com.



Matzoh Ball Soup

Ingredients:

• 1/2 cup matzoh meal
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/3 cup seltzer water or water
• 2 tsp. canola oil
• 6 cups homemade or reduced-sodium chicken broth
• 2 carrots, thinly sliced
• 1 shallot, finely chopped
• 1 cup fresh or frozen peas, thawed
• 1 1/2 cups shredded cooked chicken breast
• 2 tbsp. chopped fresh flat-leaf parsley

Makes 6 Servings ( 1 cup soup

1. To make the matzoh balls, combine the matzoh meal, salt and pepper in a medium bowl. Combine the eggs, seltzer water, and oil in a small bowl. Add the egg mixture to the matzoh meal mixture and stir until just blended. Cover and refrigerate for about 20 minutes.
2. Bring the broth, carrots and shallot to a boil in a Dutch oven or large pot. Reduce the heat and simmer, covered, until the carrots are partially tender, about 5 minutes.
3. With wet hands, shape the matzoh mixture into 12 balls. Carefully drop the balls, one at a time, into the simmering soup. Simmer, covered, until the matzoh balls are cooked through and tender, 20-30 minutes, stirring in the peas during the last 5 minutes. Stir in the chicken and simmer until heated through, about 2 minutes. Stir in the parsley just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This was my second attempt at making Matzoh ball soup and it was delicious. Matzoh ball soup is a traditional favorite first course meal during Passover but you can enjoy this soup anytime of the year. Making the matzoh balls may get a little messy but they will be perfect when you carefully put them in the soup and they cook for 20-30 minutes. They're like cracker meatballs. I highly recommend adding 2 cloves of minced garlic because garlic always makes everything better. I also recommend using thyme or rosemary if you don't have parsley on hand.

Poached Chicken with Asparagus & Hoisin Sauce

Ingredients:

• 1/4 cup hoisin sauce
• 1/4 cup rice wine or dry sherry
• 1/4 cup water
• 1 tbsp. low-sodium soy sauce
• 2 large garlic cloves
• pinch red pepper flakes
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 lb. slender asparagus, trimmed and cut into 2-inch lengths
• 1 tsp. Asian (dark) sesame oil

Makes 4 Servings

1. Stir together the hoisin sauce, rice wine, water, soy sauce, garlic, and pepper flakes in a large skillet; bring to a boil. Add the chicken; reduce the heat and simmer, covered, turning once, until the chicken is cooked through, 10-12 minutes.
2. Meanwhile, bring a medium saucepan of water to a boil. Add the asparagus and cook just until crisp-tender; about 3 minutes; drain.
3. Transfer the chicken to a plate. Bring the sauce to a boil over medium-high heat; boil until slightly thickened and reduced to 1/2 cup, about 2 minutes. Stir in the sesame oil and any accumulated chicken juices. Cut the chicken crosswise into 1/2-inch-thick slices. Divide the chicken and asparagus among 4 plates. Spoon the sauce over the chicken and asparagus.

WW POINTS VALUE:6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This quick and easy dinner is tastier than takeout and tastes just as delicious. This chicken is succulently juicy and melts in your mouth. Cooking chicken in a liquid over medium and gently heat will guarantee that your chicken will be moist, while slicing it on a bias makes it tender and delicious. Hoisin sauce is found is the Asian and international isle of most supermarkets. Hoisin sauce is made from soybeans, chiles, garlic, and spices. If you're ever in the mood for Asian takeout, don't pick up the phone, just get the ingredients and cook this dish.

 



Bittersweet Chocolate Grand Manier Souffle Cake

Ingredients:

• 1 tsp. whole wheat flour
• 8 oz. bittersweet chocolate
• 1 cup nonfat yogurt
• 2 tbsp. Grand Marnier
• 2 tbsp. half-and-half
• 1 tbsp. orange zest
• 6 eggs separated
• 1/2 cup granulated sugar
• 3 tbsp. cocoa powder, sifted
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• nonstick cooking spray
• parchment paper
• powdered sugar for dusting

Makes 12 Servings

1.  Preheat the oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray. Place a parchment circle in bottom of pan. Lightly dust with 1 teaspoon flour.
2. Combine chocolate, yogurt, Grand Marnier, half-and-half, and orange zest in a double boiler over low heat. let melt, stirring periodically to prevent scorching the chocolate. Set aside.
3. In a large bowl, combine egg yolks and sugar. Whip for 5-8 minutes on high speed or until light in color and fluffy; the mixture should form ribbons when lifted from the bowl.
4. Gently fold in the chocolate mixture. Gently fold in cocoa powder.
5. In a clean bowl with a whisk attachment, whip the egg whites until frothy. add the salt and cream of tartar. Use high speed to whip egg whites just to stiff peaks.
6. Using a rubber spatula, gently fold egg whites into the chocolate mixture, adding 1/3 of the egg whites first, then gently folding in the remaining 2/3 until just mixed.
7. Pour batter into the prepared pan. Bake in oven for 30 minutes, or until the center is set.
8. Let cool. The cake will fall slightly when cooled. run a knife around the edges of the pan to remove from springform pan. Gently invert to remove paper from he bottom of the cake.
9. Serve with a light dusting of powdered sugar.

WW POINTS VALUE: 5 pts.

Note: This recipe appear in the New Sonoma Cookbook. This is quite a dessert with such a nice after taste. Making any kind of soufflé is always a challenge because you want to make sure the egg whites are whipped to perfection. Make sure you COMPLETELY separate the egg yolks from the egg whites because any presence of yolks in the whites interferes with the formation of the foam and will prevent the egg whites from  whipping to a light fluffy meringue. Once you start beating the eggs, do not stop or else the meringues will be flat. The combination of orange and chocolate is so decadent. You can use any kind of liquor such as rum, brandy, cognac, Bailey's Irish Cream, Kahlua or even Godiva chocolate Liquor and the dessert will be heavenly delicious. Also, do not slam the oven door when placing the cake in the oven because the egg whites are delicate and will lose volume if overfolded or banged on the counter.