Ribollita Stew

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 cup chopped mushrooms
• 2 cups onions, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 tbsp. garlic, chopped
• 1/2 tbsp. thyme, chopped
• 1/2 tbsp. oregano, chopped
• 2 (15 oz.) cans diced tomatoes
• 4 cups low-sodium chicken broth
• 2 (16 oz.) cans white cannellini beans, with liquid
• 2 cups water
• 1 tbsp. parsley, chopped
• salt
• freshly ground black pepper
• fresh lemon juice to taste

Makes 6 Servings (1 ½ cups per serving)

1. Heat a large pot over medium-high heat. Add olive oil and mushrooms. Cook for 5 minutes or until the mushrooms are slightly browned.
2. Add onions, carrots, and celery; saute for 4 minutes. Add garlic and herbs; saute until aromatic. Add tomatoes and broth; cook for 10 minutes. Add beans and water. Bring to a simmer and for 45 minutes.
3. Season with salt, pepper and a squeeze of lemon. Stir in parsley.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Ribollita stew is a Tusacan soup that is similar to minestrone. This soup is perfect on a cold winter afternoon or evening served with a side of whole wheat bread or after a healthy salad. This original recipe has 6 servings of vegetables. You can use different kinds of vegetables and beans such as kidney beans, zucchini, yellow squash, spinach, or kale. If you don't like the texture of cannellini beans or diced tomatoes, puree them both in a blender or food processor and pour them into the soup during the cooking process. It will make the soup more flavorful and give it a creamier texture. If you add a touch of chopped spinach, kale and a sprinkle of Parmesan cheese, the soup will have a more authentic Tuscan flavor.

Zucchini, Tomato & Ricotta Phyllo Tart

Ingredients:

• 1 cup low-fat ricotta cheese
• 2 tbsp. crumbled feta cheese
• 1 tbsp. basil
• 1 ½ tsp. garlic, chopped
• 1 egg, beaten
• 1 zucchini, sliced 1/8-inch thick
• 1 tbsp. extra-virgin olive oil
• 5 cherry tomatoes, cut in quarters
• 3 tbsp. oat flour
• 3 tbsp. almond flour
• 8 sheets phyllo dough (9 x 12 inches)
• 1 tomato, cut in half, then sliced 1/8 thick (about 20 slices)
• nonstick cooking spray
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 425 F.
2. Combine the ricotta cheese, feta cheese, 2 teaspoons chopped basil, garlic, and egg. Mix well; season with salt and pepper.
3. Place sliced zucchini in a bowl. Season with salt and pepper. Let sit for 10 minutes to draw out some of the moisture. Drain and pat dry. Toss with 1 teaspoon oil. In a separate bowl, gently toss the cherry tomatoes with salt and pepper.
4. Combine oat and almond flour in a small bowl.
5. Line a sheet pan with parchment paper. Lay 1 large sheet of phyllo dough on the paper (keep the rest  of the dough covered with plastic wrap). Spray with nonstick spray and sprinkle lightly with the oat and almond flour mixture. Place another sheet of phyllo on top; gently press down. Spray sheet with olive oil spray and sprinkle lightly with oat and almond flour mixture. Repeat with the remaining sheets of phyllo, ending with a plain sheet of phyllo on top. Work quickly so the edges do not dry out. Spray the top sheet with nonstick cooking spray to prevent it from drying out. Roll up 1 inch of each edge toward the center, forming a rim. The final tart shell should be 7 inches by 10 inches.
6. Spread the ricotta mixture over the tart shell in an even layer. Place tomato slices slightly overlapping around the edge of the tart. Lay the zucchini slightly overlapping the tomatoes and on a bias down the center of the tart. Place the cherry tomatoes down the center of the tart. Sprinkle the entire tart with the remaining 1 teaspoon thinly sliced basil.
7. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Let cool on wire rack before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love spanakopita, then you'll love this Mediterranean pie as well. This dish is perfect for lunch, dinner or even a light appetizer. This tart is filled with Mediterranean herbs, olive oil, cheeses and vegetables. You can eat this as a pie or as an elegant pizza. You can eat this with your hands or with a knife and fork and this meal will be tasty.

Basic Crumb Crust

Ingredients:

• 32 low-fat honey graham crackers (8 full sheets)
• 2 tbsp. granular sugar
• 1/8 tsp. ground nutmeg
• 2 ½tbsp. unsalted butter, melted
• 1 tbsp. water

Makes 8 Servings (1/8 pie crust per serving)

1. Preheat the oven to 375 F.
2. In the bowl of a food processor, place the graham crackers and pulse into crumbs, about 1 minute. Transfer to a medium bowl and add the sugar and nutmeg; mix well. Add the butter and water and mix until the crumbs are moist  and hold together in clumps when pressed. Press the mixture onto the bottom and up the sides of a 9-inch pie pan. Bake until golden, 8-10 minutes. Cool on a rack 20 minutes before using.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. crumb crust is both quick and easy and can be made with any pie filling. You can even make your on flavorful pudding into this crust topped with whipped cream and you'll have a creamy pudding pie. You can even take out the granulated sugar and substitute 1/2 teaspoon ground cinnamon for a more flavorful crust.

Triple-Ginger Gingerbread

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1 tbsp. mince peeled fresh ginger
• 2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 cup fat-free buttermilk
• 1/2 cup egg substitute
• 2 tbsp. crystalized ginger, chopped
• 1 tsp. vanilla extract
• 1/4 cup + 2 tbsp. golden raisins

Makes 12 Servings (1 piece per serving)

1. Preheat the oven to 350 F; spray an 8-inch square baking pan with nonstick spray.
2. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
3. In a large bowl, with an electric mixer on high speed, beat the butter until creamy; add the brown sugar, ginger, ground ginger, and cloves, beating until fluffy. Stir in the buttermilk, egg substitute, crystalized ginger, and vanilla; stir in the flour mixture, then fold in the raisins. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
4. Cool completely in the pan on a rack. Cut into 12 pieces.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love ginger, this treat is for you. This is a nice treat to make and enjoy during the cold winter months. You can really taste the ginger in the aftertaste. It's also nice and moist and goes great with milk or tea. If you make this bread into mini loaves, they will make nice gifts for that special foodie.

Cranberry Cheesecake

Ingredients:

• 1 Basic Crumb Crust (See recipe)

Filling:

• 8 oz. Neufchatel cream cheese
• 8 oz. fat-free cream cheese
• 2 cups fat-free yogurt
• 1 cup fat-free cottage cheese
• 2 large eggs
• 2 large egg whites
• 1 cup granular sugar
• 2 tsp. vanilla extract

Topping:

• 1 (16 oz.) can whole cranberry sauce
• 3 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 tsp. grated orange zest

Makes 16 Servings

1. Preheat oven to 375 F. Follow the directions for the Basic Crumb Crust, using a springform pan. Press the crumb mixture into the bottom and 11/2 inches up the sides of the pan. Bake and let cool as directed. Reduce the oven temperature to 350 F. 
2. In a food processor, blend both cream cheeses, yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar, and vanilla extract and pulse until blended. Pour the mixture into the springform pan and place in the center of the oven.
3. Reduce the heat to 325 F and bake until the cheesecake is almost set but jiggles an bit when shaken, 70-75 minutes. Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill for at least 3 hours.
4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon, and nutmeg. Bring to a boil, stirring often; cook 1 minute. Dissolve the cornstarch in the water and stir into the saucepan; return to a boil an cook until mixture is thickened, 1 minute longer. Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator for at least 1 hour.
5. Spread the cranberry mixture over the top of the cake just before serving or after the cheesecake is well chilled.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. This cranberry cheesecake is so delicious and will give a new flavor to the holidays or any special occasion you may be celebrating. This cheesecake is very creamy and the cranberry topping gives it an extra kick of zing. You can reduce the amount of granulated sugar t o1/3 of a cup or don't add any and your cheesecake will taste good for sugar-free. You can use whole cranberries or add a touch of pomegranates to the topping and your cheesecake will be just as delicious.

Quick Turkey Tagine

Ingredients:

• scant 1 1/2 cups boiling water
• 1 cup whole wheat couscous
• 2 tsp. extra-virgin olive oil
• 2 garlic cloves, slivered
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups lower-sodium chicken broth
• 2 cups frozen butternut squash chunks (thawed)
• 1/3 cup sun-dried tomato halves (not oil packed), thinly sliced
• 1.4 cup pitted prunes, coarsely chopped
• 1 1/2 lbs. boneless, skinless turkey breasts, cut into 1-inch chunks
• 1/3 cup cilantro leaves, chopped

Makes 4 (1½-cup) Servings

1. Pour the boiling water over the couscous, stir, cover, and let steam for 7 minutes. Uncover and fluff the couscous with a fork.
2. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic, coriander, ginger, salt, and pepper. Cook for 1 minute. Add the broth and bring to a boil. Add the squash, sun-dried tomatoes, and prunes. Cook for 5 minutes for the flavors to develop.
3. Add the turkey, reduce the heat to a simmer, and cook until the turkey is cooked through and still juicy, about 4 minutes.
4. Stir the cilantro into the turkey mixture and serve warm over the couscous.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. You can have your fast food and eat it too. This fast food can also be good for you and has more sophisticated flavors than the fast food you would order out. Tagine is a Moroccan dish that is usually cooked as a stew, often containing fruit. You can have this elegant meal any night of the week and people will love this dish. It's a different kind of dish that will fill you up. If you're having trouble getting your kids to eat fruits and vegetables, serve them this dish and everyone will be happy.

Beef, Blue Cheese & Spinach Quesadillas

Ingredients:

• 1/3 cup cooked lean ground beef
• 3 tbsp. taco sauce
• 4 large whole-wheat tortillas
• 4 oz. blue cheese, crumbled
• 10 oz. chopped frozen spinach, thawed and squeezed dry
• 1/2 tsp. red pepper flakes

Makes 8 Servings (2 wedges per serving)

1. In a small bowl, stir together beef and taco sauce.
2. Lay 2 tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of the cheese, spinach, and red pepper flakes; top each with remaining tortilla.
3. Set a large, heavy skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3-4 minutes; flip and cook until brown spots form again, about 3-4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
4. Cut each quesadilla into 8 wedges and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who does not love quesadillas? You can eat these treats when you're watching the big game, for lunch, a light dinner or as a heavy snack. If you don't have taco sauce on hand, use a combination of dark chili powder and ground cumin for an authentic Southwestern taste. You can also a little bit of chopped tomato to the quesadilla to add more flavor and fill you up. You can also use ground chicken or ground turkey in place of the beef and your quesadilla will be just as tasty. Don't forget to add chopped onions and garlic when you're cooking the beef/chicken, turkey to enhance the flavor. 

Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

Ingredients:

• 1 lb. pork tenderloin
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, cored, peeled & cut into 1/4-inch wedges
• 1/4 tsp. fresh ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Make 4 Servings

1. Season pork with salt and pepper
2. Combine ginger, paprika, and 1/2 tablespoon of the oil. Spread over pork to marinate for 30 minutes or as long as overnight.
3. Preheat to 400 F.
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches an internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes.
5. Add apples to saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still with a  slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and chicken stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy.
6. Slice pork 1/4 inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I can an elegant taste of the holiday season. Remember when you have pork chops and applesauce for dinner? This is that dish but kicked up a whole notch and made into an elegant meal. You can use pork loin or pork tenderloin in this dish and or use pears in place of the apples and your dinner will be delicious. You can also use dried cranberries in place of the dried cherries because cranberries are just as tart and sweet. This meal really does taste like the fall and winter holidays and takes you back to  autumn in New England with all the ingredients.

Butternut Squash Puree

Ingredients:

• 2 (2-lb.) butternut squash
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 garlic cloves, unpeeled

Makes 8 (3/4-cup) Servings

1. Heat oven to 400 F. Line a baking pan with foil.
2. Cut squash in half lengthwise and scoop out seeds. Brush flesh side of squash with oil and season with thyme, salt, and pepper. Brush garlic with oil and place 1 clove in each of the squash cavities.
3. Transfer squash to baking pan and roast, cut side up, until skin is blistered and easily pierced with a pairing knife, 40-45 minutes. Remove from oven and cool for 10 minutes.
4. When cooled, scoop flesh from squash and transfer to a medium bowl. Squeeze garlic from the peel and mash with squash until garlic is incorporated and squash is smooth. Adjust seasonings to taste.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you're looking for a vegetable side dish that's tasty and comforting, this is it. Butternut squash is in season October through January and it's a perfect holiday side dish, regardless of the occasion. This was my first time cooking butternut squash and it was a tasty success. Not only is this side dish colorful, tasty and simple to make, it's also filled with plenty of nutritional benefits such as fiber, beta-carotene, iron, and Vitamins B and E. You can serve this side with any protein and your meal will be elegant.

Gingerbread People

Ingredients:

Cookies:

• 3 1/1 cups all-purpose flour
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 2/3 cup packed dark brown sugar
• 1/4 cup canola oil
• 3 tbsp. unsalted butter, softened
• 1/2 cup dark molasses
• 1 large egg
• 1 tsp. grated orange or lemon zest

Icing:

• 1 1/2 cups confectioners' sugar
• 3 tbsp. hot water
• 1/8 tsp. vanilla, orange, or lemon extract
• 1-2 drops food coloring (optional)

Makes 48 Servings (1 cookie per serving)

1. To prepare the cookies, in a large bowl, combine the flour, cinnamon, ginger, baking soda, cloves, and salt; set aside.
2. In a medium bowl, with an electric mixer on medium speed, beat the brown sugar, oil and butter until fluffy, 2 minutes. Beat in the molasses, egg, and zest. Gradually add in the flour mixture until combined.
3. Divide the dough into 3 sections; flatten each into a disc. Wrap each in plastic wrap and chill thoroughly, at least 2 hours and up to 2 days.
4. Preheat the oven to 375 F. Spray 2 baking sheets with nonstick spray.
5. Working one disk at a time and keeping the remaining dough in the refrigerator, roll the disk on a lightly floured counter t o1/4-inch thickness. Cut the dough with a 3-inch gingerbread man cutter into 16-inch cookies. Place on prepared baking sheet, 1 inch apart, and back until just barely dark, about 8 minutes. Repeat with the remaining 2 disks of dough. Cool on a rack.
6. To prepare the icing, in a medium bowl, stir together the confectioners' sugar, hot water, and flavored extract until smooth. If the icing is too thick, add, a few more drops of water. Tint with the food coloring, if desired. Decorate the thoroughly cooled gingerbread people with the icing.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW New Complete Cookbook. The holidays are here and you can have your gingerbread cookie and eat them too. Don't be intimidated by all the ingredients. When you follow the directions, the cookies turn out delicious. The longer you refrigerate or freeze the dough, the more flavorful the cookies will taste. The cookies will taste just as delicious without the icing. You can make this cookie any time of the year but use a different cookie cutter and they'll taste just as delicious. You can leave these cookies in a storage container in the refrigerator for up to a week and freeze them up to a month.

Mexicali Chicken Soup with Lime

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 onions, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 4 1/2 cups reduced-sodium chicken broth
• 2 plum tomatoes, seeded and chopped
• 1/2 medium ripe avocado, halved, pitted, peeled and diced
• 3 tbsp. fresh lime juice
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings (1 3/4 cups per serving)

1. Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.
2. Add the onions, garlic, carrots, and chile pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through, about 8 minutes.
3. Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through, about 1 minute.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Here is another take on chicken soup with the flavors of Mexico. Chicken soup can morphed into any flavors of whatever country your heart desires. Your sinuses will be cleared after consuming this soup. If you're a parent, serve this soup to your kids because it's flavorful and has five servings of vegetables in it. If you serve this soup with toasted whole-wheat tortilla wedges, the points value will increase by 1 point.

Cinnamon Apple Pork Tenderloin

Ingredients:

• 1 lb. pork tenderloin
• 2 tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1 tbsp. brown sugar, packed
• 2 cooking apples, peeled, cored, sliced
• 2 tbsp. dried cranberries or raisins

Makes 4 Servings

1. Preheat oven to 400 F.
2. Place tenderloin in roasting pan or casserole dish.
3. Combine remaining ingredients and mix well. Spoon the apple mixture around the tenderloin.
4. Cover and bake for 30 minutes.
5. Remove cover and spoon apple mixture over the tenderloin. Continue to bake 15 minutes or until the pork tenderloin is browned and cooked through, about 150 F on a meat thermometer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful comfort food to cook for any holiday or any special occasion. The combination of pork and cooked apples is so heavenly delicious when they are cooked right. As for the cooking apples, you can use, Golden, Delicious, Granny Smith, Jonathan, Pippin, McIntosh or Honey Crisp for a rich, fruity flavor. One bite of this dish and you'll have a new taste for pork chops and applesauce.

Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. dark corn syrup
• 8 oz. semisweet chocolate, chopped
• 1 tsp. vanilla extract

Make 12 Servings (2 tbsp. per serving, 1 1/2 cups total)

1. Combine half-and-half and corn syrup in a heavy medium saucepan and set over medium heat. Bring to boil, whisking until smooth. Remove saucepan from heat. Add chocolate, stirring until melted and smooth.
2. Bring chocolate mixture to boil over medium-high heat. Boil 30 seconds, whisking constantly. Remove saucepan from heat; stir in vanilla. Use or cool to room temperature. Transfer to covered container; refrigerate up to 3 weeks.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Here's a sauce to put on your ice cream, frozen yogurt, gelato , or any other sweet treat to enjoy. The great thing about this hot fudge is it's homemade and there's no granulated sugar. You can use any kind of chocolate in this recipe such as bittersweet, dark, or milk chocolate and your hot fudge will be delicious no matter what. You ca also use almond, mint, coconut or peppermint extract in place of the vanilla to make this sauce different. This recipe also has less than 5 ingredients so 5-ingredient chef Claire Robinson will enjoy this sauce. 

Vanilla Frozen Yogurt

Ingredients:

• 2 cups plain low-fat yogurt
• 2 cups fat-free half-and-half
• 1 cup granulated sugar
• 2 tsp. vanilla extract
• pinch salt

Makes 8 Servings (1/2 cup per serving)

1. Whisk together all ingredients in a large bowl until sugar is dissolved.
2. Pout yogurt mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer yogurt to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 ps.

 

Note: This recipe appears in the WW New Complete Cookbook. If you enjoy frozen yogurt, you will love making this at home. It's very simple to make and delicious to enjoy. If you have this frozen yogurt in your freezer, you can do so many possibilities with different toppings. You can add hot fudge sauce, chocolate sauce, caramel sauce, fresh fruit, nuts, cookies, you name it. This recipe has only 5 ingredients. 5-ingredient chef Claire Robinson will love this dessert, I promise.

Chocolate-Cranberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/3 cup mini chocolate chips
• 1/4 cup finely chopped cranberries
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400 F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add chips, cranberries, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. The original recipe was called whole wheat-buttermilk scones with  a variation of chocolate-cherry scones. I decided to make chocolate-cranberry scones to get into the holiday spirit. These scones are so delicious! They are full of chocolately flavor and soft. The cranberries give the scones a nice tart and a little succulent taste. Leave these for Santa and I promise he'll leave you an extra present.

Chocolate Chip Cookies

Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, melted & cooled
• 3/4 cup packed granulated brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup chocolate chips (6 oz.)

Makes 24 Cookies (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray2 baking sheets with nonstick spray.
2. Put oats in blender or food processor and process until finely ground. Whisk together oats, flour, baking soda, and salt in a small bowl. With electric mixer on medium speed, beat butter, brown sugar, egg, and vanilla in a large bowl until well blended. Reduce mixer speed to low. Gradually add flour mixture, beating until just blended. Stir in chocolate chips. Drop dough by level tablespoons, 2 inches apart, on prepared baking sheets, making a total of 24 cookies. With bottom of glass dipped into flour, press each mound to form 2-inch cookies.
3. Bake until cookies are browned along edges, 9-11 minutes, rotating baking sheets after 5 minutes Let cool on baking sheets on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your cookies and eat them too ( in moderation, of course!). These are different take on the old-fashioned chocolate chip cookie with the addition of the oats. It's kind of like an oatmeal cookie meets the chocolate chip cookie. You can even replace the chocolate chips with 1 cup of chocolate covered raisins and it would be like an oatmeal chocolate raisin chip cookie but the point value might be affected. Don't forget to wash these cookies down with a glass of cold milk.



Tartar Sauce

Ingredients:

• 3/4 cup reduced-fat mayonnaise
• 1 small shallot, finely chopped
• 1 tbsp. finely chopped fresh flat-leaf parsley
• 1 tbsp. finely chopped cornichons or gherkins
• 1/4 tsp. cornichon or gherkin liquid
• 1/4 tsp. lemon zest
• pinch black pepper

Makes 12 Servings (1 tablespoon per serving)

 

Stir together all ingredients in a small bowl until mixed well. Serve at once or refrigerate in covered container up to 4 days.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW New Complete Cookbook. Tartar sauce is the perfect accompaniment for white fish and chips. It's very quick and easy to make and very tasty too.

Oven Fries

Ingredients:

• 1 1 /4 lbs. baking potatoes, peeled & cut into 1/2-inch slices
• 3/4 tsp. salt
• 1/2 tsp. granulated sugar
• 4 tsp. canola oil
• 1 tsp. paprika

Makes 4 Servings (1/4 of oven fries per serving)

1. Preheat the oven to 450 F. Spray nonstick baking sheet with cooking spray
2. Combine potatoes, 1/4 teaspoon of salt, and the sugar with enough cold water to cover in a large bowl. Soak 15 minutes; drain and pat dry with paper towels or clean kitchen towel.
3. Toss together potatoes, oil, and paprika in a large bowl until evenly coated. Spread in single layer on prepared baking sheet. Bake, turning potatoes over as they brown, until cooked through and crisp, about 45 minutes. Sprinkle with remaining 1/2 teaspoon salt.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your fries and eat them too. If you soak your potatoes in sugar and salt, it helps remove some of their liquid which makes them crispier when they're baked. 45 minutes may be a little too long for these treats to be baking. You want to be able to enjoy your 'fries.' These are actually tasty with fish, steak, and any kind of burger you choose to make.