Real Mint Ice Cream

Ingredients:

• 1 quart fat-free half-and-half
• 2 cups lightly packed fresh mint leaves
• 1/2 cup granulated sugar
• 1 cup fat-free egg substitute
• pinch salt
• few drops green food coloring

Makes 10 Servings (1/2 cup per serving)

1. Combine half-and-half, mint, and sugar in a large saucepan and set over medium-high heat. Bring just to boil, stirring until sugar is dissolved. Remove saucepan from heat; cover and let stand 10 minutes. Pour mint mixture through sieve set over large bowl, pressing hard on solids to extract as much liquid as possible; discard solids.
2. Whisk together egg substitute and salt in medium bowl. Whisk in 1/2 cup of hot half-and-half mixture. Whisk into half-and-half mixture in saucepan and set over medium-low heat. Cook, whisking slowly and constantly, until custard is thickened and coats back of spoon, about 5 minutes (do not let boil).
3. Pour custard through fine-mesh sieve set over large bowl. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, at least 3 hours or up to overnight.
4. Pour custard mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer container and freeze until firm, about 3 hours. Ice cream is best served within 1 day.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have you ice cream and eat it too when you're on you're healthy lifestyle. This homemade ice cream tastes better than the ice cream you would get at the local parlor or at the grocery store. If you don't have egg substitute, use real whole eggs and the ice cream will still be delicious. You can also use peppermint or any kind of mint in this recipe too. I also highly recommend adding a touch of pure vanilla to the ice cream for an extra touch of flavor and even add some dark chocolate chips for flavor and crunch.

Chocolate-Buttermilk Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa
• 1 oz. bittersweet chocolate, finely chopped
• 1/2 cup boiling water
• 1 cup low-fat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 large egg white
• 1 tbsp. vanilla extract
• 3/4 cup mini chocolate chips.

Makes 24 Servings (1/24 cake per serving)

1. Preheat oven to 325 F. Spray 10-inch Bundt pan with nonstick spray.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.
3. Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour batter into prepared pan.
4. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a really nice dessert to serve family and friends. This bundt cake is moist, flavorful and delicious. You can even make these into individual bundt cakes and serve with a side of ice cream or fresh berries.

Soy-ous Apricot Muffins

Ingredients:

• 2 cups whole wheat or whole grain pastry flour
• 1/4 cup granulated sugar
• 1/4 cup granulated sugar substitute
• 1/3 cup soy flour
• 1 tbsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• pinch of salt
• 1 egg, beaten
• 3/4 cup soy milk
• 3/4 cup unsweetened applesauce
• 3 tbsp. canola oil
• 1/3 cup dried apricots, chopped

Makes 12 muffins

1. Preheat the oven to 400 F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
2. In a large bowl, thoroughly combine the pastry flour, sugar, sugar substitute, soy flour, baking powder, cinnamon, nutmeg, and salt. Hollow out the center of the dry mixture, and add the egg, soy milk, applesauce, oil, and apricots, stirring until moistened. Pour the batter in the prepared muffin cups.
3. Bake for 14 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Allow to cool in the pan for about 10 minutes, then place on a rack to completely cool.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. The people at South Beach Diet have done it again, this time with muffins. These muffins are chewy, moist, flavorful and delicious. The original recipe calls for about 1/2 cup of granulated sugar but you can use 1/4 cup granular sugar substitute and your muffins will taste just as good due to the unsweetened applesauce. The apricots give these muffins a nice kick of flavor to them. If you don't have any soy flour on hand, substitute wheat bran and the muffins will taste just as good. Make these on the weekend and they can be enjoyed throughout the week when you have that sugar craving.

Sirloin Burgers with Grilled Scallions

Ingredients:

• 1 1/4 lb. well trimmed sirloin, cut into chunks
• 2 tbsp. gluten-free Worcestershire sauce
• 16 scallions
• 2 tsp. extra-virgin olive oil
• 1 small yellow bell pepper, diced
• 1/4 cup chopped grape or cherry tomatoes
• olive oil cooking spray
• salt
• freshly ground pepper

Makes 4 Servings

1. Place the beef in a food processor and pulse-chop until it is the texture of course hamburger meat. Add the Worcestershire sauce and pulse-chop again to combine. Transfer to a medium bowl.
2. Trim off the scallion roots. Cut off enough of the dark green scallion tops so that 6 inches of the rest remains. Mince the dark scallion greens to get 1/3 cup and add to the beef. Place the whole scallion pieces in a bowl, toss with the oil, and set aside.
3. Add the bell peppers and tomatoes to the beef. Gently but thoroughly combine. Form the mixture into 4 patties about 1 inch thick.
4. Preheat a grill pan or cast-iron skillet over medium-high heat. If your pan is big enough, cook the burgers and scallions together, if not, cook the scallions first and set aside. Place the scallions on or in the pan and cook, turning, until nicely browned and softened, 8-10 minutes. Spray the burgers on one side with a little olive oil and sprinkle with a pinch of salt. Place the burgers on or in the pan, oiled-side down, and cook for 4-5 minutes per side for medium-rare.
5. Place a burger on each of 4 plates and serve each with 4 grilled scallions on the side.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach Diet have done it again with their gourmet burgers. You will not miss  the bun when you eat these gourmet burgers they're that delicious. The bell peppers, tomatoes and scallions make this burger colorful and delicious you'll forget it's good for you. I highly recommend serving this burger on top of a beefsteak tomato, a bed of spinach or a Zucchini Ceviche and your meal will be deliciously elegant.

Zucchini Ceviche

Ingredients:

• 2 tbsp. + 2 tsp. fresh lime juice
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1 lb. zucchini, thinly sliced
• 1/4 cup finely chopped red onion
• 2 large green olives, pitted and chopped

Makes 4 Servings (3/4 cup per serving)

1. In a large shallow bowl, whisk together the lime juice, oil, and salt. Add the zucchini and toss to coat.
2. Using a slotted spoon, remove the zucchini from the lime mixture and arrange on 4 salad plates. Dividing evenly, scatter the onion and olives on top. Drizzle any lime mixture remaining in the bowl over each.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a great side dish to eat alongside any protein and to enjoy on all phases. It's cool, crunchy and very refreshing. The zucchini can be prepared up to a day in advance and refrigerated. Don't add the onions and olives no sooner than 2 hours before serving so nothing gets soggy. I never liked zucchini when I was younger but now I enjoy it raw or cooked. 

Spice-Rubbed Grilled Duck Breast with Fresh Plum Salsa

Ingredients:

• 1 1/2 tsp. garam masala
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse kosher salt
• 4 boneless Long Island duck breast halves, (8 oz. each), skinned
• 4 tsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 2 tsp. agave nectar
• 1/2 lb. plums, halved, pitted, and cut into 1/2-inch cubes
• 1/4 cup finely chopped red onion
• 1 fresh jalapeno, seeded & finely diced

Makes 4 Servings

1. In a small bowl, stir together the garam masala, oregano, and salt. Rub the mixture into both sides of the duck breasts.
2. Heat a grill pan over medium heat with 2 teaspoons of the oil. Place the duck on the pan and cook for 2-3 minutes per side for rare, 1 minute longer per side for medium-rare. Alternatively, in a large skillet, heat 2 teaspoons of the oil over medium heat. Add the duck and cook as above. Transfer the duck to a cutting board and let sit for 5 minutes before slicing.
3. While the duck is resting, make the salsa: In a medium bowl, stir together the vinegar, agave nectar, and remaining 2 teaspoons oil. Add the plums, onion, and jalapeno. Toss to combine.
4. Thinly slice the duck and divide among 4 plates. Spoon 1/4 cup of the plum salsa on top of each serving.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says going gluten-free is not an option? Gluten-free cooking is not only good for you but it also tastes good when it's done right. The folks at South Beach did it again with this elegant Asian-fusion dish. Don't be intimidated by the ingredients in this recipe. The end result is elegantly delicious. You can enjoy boneless duck breast on all phases of the South Beach Diet. Duck breast is known to be a fatty meat but once you remove the skin & fat, duck breasts are very lean. Cook duck breasts as if they are like steaks and serve them medium-rare. I highly recommend adding a touch of minced garlic and freshly ground black pepper the garam masala mixture because garlic and ground pepper always make everything taste better. I also highly recommend cooking the plum salsa for about 5 minutes, serve it on the plate and put the duck breast on top of the salsa for a more appealing presentation. If you're on Phase 1, use 1/2 pound tomatoes in place of the plums. You can use plums or other stone fruits in this dish when you're on Phase 2. This dish can be made in 30 minutes or less and is HIGHLY recommended for special occasions.

Zucchini & Red Peppers Stuffed with Turkey Picadillo

Ingredients:

• 2 zucchini or yellow squash, cut in half lengthwise
• 2 red bell peppers, cut in half
• 1 lb. Ground Turkey Picadillo w/Golden Raisins & Olives
• 1 oz. Parmesan cheese, grated
• 1 cup salsa
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat the oven to 375 F.
2. Using a small spoon, remove the seeds and flesh from the inside of the zucchini, leaving a 1/4-inch thick shell. Be careful not to pierce the skin.
3. Remove the seeds and core from the red peppers.
4. Season the inside of the vegetables with salt and pepper. Fill the zucchini and red peppers with the picadillo. Sprinkle with Parmesan cheese. Place vegetables in an oven-proof baking dish. Pour salsa over vegetables.
5. Bake in preheated oven uncovered  until the vegetables are tender and beginning to brown, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Chiles Rellenos Con Picadillo is a traditional Oaxacan entrée in Mexico. Picadillo is generally a minced meat filling that often has sweet and salty flavors of raisins, almonds and green olives. The folks at the Sonoma Diet have really made this dish sophisticated by stuffing the picadillo in red bell peppers and zucchini. Don't worry if the dish looks messy. If  you have any leftover picadillo filling, save it or use it in any leftover peppers or zucchini or even in tacos. This is an elegant and comforting dish that is a compliment to Mexico and it will become a dinner table favorite.

 



Ground Turkey Picadillo with Golden Raisins & Olives

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, diced
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 2 cups mushrooms, chopped
• 2 tbsp. garlic, chopped
• 1 pinch ground cumin
• 2 tbsp. chili powder
• 1 pinch chili flakes
• 1 lb. lean ground turkey
• 1 cup zucchini, chopped
• 1 (15 oz.) can diced tomatoes
• 1/2 golden raisins
• 1/4 cup green olives, chopped
• 2 tbsp. chopped fresh cilantro
• salt
• freshly ground black pepper

Makes 8 Servings

1. Heat olive oil in a Dutch oven or deep sauté pan over medium heat. Add onion, carrots, celery, and mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Add garlic, cumin, chili powder and chili flakes; cook until aromatic, about 20 seconds.
2. Add turkey and zucchini; cook 5 minutes. Add tomatoes and raisins. Bring to a simmer; cook for 10 minutes or until vegetables are tender. Stir in olives and cilantro. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Picadilo is a traditional Latin dish that is used as a stuffing in tacos, peppers, and even pastries. This picadillo is sweet, salty and savory with all the vegetables and seasonings. You can use this filling in any kind of pepper such as bell peppers, poblano peppers or even in individual phyllo pouches and it will be delicious no matter what.  

Broccoli, Oven-Dried Tomatoes, and Feta Filling for Omelets

• 1 tbsp. extra-virgin olive oil
• 2 cups broccoli, broken into small florets
• 1 tbsp. water
• 1 tbsp. garlic, chopped
• 1/2 cup Oven-Dried Tomatoes, diced
• 1 tbsp. oregano
• 2 oz. feta cheese, crumbled
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a sauté pan over medium-high heat. Add olive oil and broccoli. Season with salt and pepper. Sauté until slightly brown; add water and let steam.
2. Add garlic and tomatoes. Cook until garlic is aromatic. Stir in oregano.
3. Use filling in omelet; top with feta cheese and fold over.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This quick and easy filling is so good you'll be eating this regularly.  This omelet is a great way to kick-start your lifestyle and will quickly fill you up.You can substitute spinach, kale, and arugula in place of the broccoli and substitute crumbled goat cheese in place of the feta and your omelet will still be delicious. These flavors are a compliment to the Mediterranean you'll forget this dish is good for you.

Oven-Dried Tomatoes

Ingredients:

• 12 Roma tomatoes
• 1/2 tbsp. extra-virgin olive oil
• 2 tsp. chopped garlic
• 1 tbsp. chopped fresh herbs (basil, oregano, or thyme)

Makes 12 Servings (2 pieces per serving)

1. Preheat the oven to 300 F.
2. Remove core from tomatoes. Slice in half lengthwise. Toss with remaining ingredients.
3. Place in a single layer on a parchment-lined sheet pan, cut side down. Bake until they have shrunk in size by 50 percent and are soft but still hold their shape, about 1 hour and 15 minutes.
4. Remove skin and store in a single layer in a container.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the New Sonoma Cookbook. Tomatoes are a great side dish for any protein for just about any meal. This side is delicious. Oven-dried tomatoes have a much sweeter taste than sun-dried tomatoes. You can enjoy this side dish alongside any protein, on top of any sliced Italian cheese, basil leaves, an even on top of toasted whole wheat bread topped with Parmesan cheese and call it a bruschetta. You can even toss these tomatoes in pasta dishes or even in eggs for a quick, easy and delicious meal. 

Pasta Primavera with Provolone

Ingredients:

• 1 tsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 1 green or red bell pepper, seeded & diced
• 1 medium zucchini, diced
• 1 cup coarsely chopped plum tomatoes
• 1/2 cup low-sodium chicken broth
• 1/4 tsp. salt
• 2 tbsp. finely chopped fresh parsley
• 1/4 tsp. dried oregano
• 1/4 tsp. crushed red pepper
• 3 cups hot cooked penne, farfalle, or medium pasta shells
• 1/3 cup shredded smoked provolone or other smoked cheese
• 1 tbsp. grated Parmesan cheese

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

1. In a large skillet over medium heat, heat the oil. Sauté the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.
2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper; bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Pour over the penne, then stir in the provolone and Parmesan.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Pasta Primavera translates to springtime pasta and it was created to feature fresh spring vegetables with pasta. This dish includes zucchini and bell peppers that are high in nutrients. This colorful dish is full of flavor it will quickly become a favorite any night. Vegetarians and carnivores will really love this dish with all the earthy flavors. I highly recommend using Roma tomatoes in this dish for an authentic Italian flare. You can also use any kind of Italian cheese in this dish and your meal will still be good. One bite of this dish will make you feel like you're in Italy.

Baked Stuffed Pork Chops

Ingredients:

• 3/4 cup gluten-free, low-sodium chicken broth
• 1/4 cup brown rice couscous
• 2 garlic cloves, minced
• 3/4 tsp. coarse kosher salt
• 3 tsp. extra-virgin olive oil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup gluten-free dried apricots, coarsely chopped
• 4 thick-cut boneless, pork loin chops (6 oz. each, about 1 inch thick)
• 1/2 tsp. rubbed sage

Makes 4 Servings

1. Preheat oven to 375 F.
2. In a small saucepan, combine the broth, couscous, garlic, and 1/4 teaspoon of the salt. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook until the couscous is tender and the liquid has been absorbed, 8-10 minutes. Add 1 teaspoon of the oil, parsley, and apricots. Fluff with a fork, then transfer to a bowl to cool to room temperature.
3.  Place the pork on a work surface and, using a sharp paring knife, cut horizontally through the thickest part of each chop to make a deep pocket about 2 inches long (do not cut all the way through). Using a spoon, stuff each chop with one-fourth of the couscous mixture.
4. Sprinkle both sides of the chops with the remaining 1/2 teaspoon salt and the sage. Rub with the remaining 2 teaspoons oil. Place the chops on a baking sheet and bake for 10 minutes. Turn the chops over and bake until cooked through but slightly pink, about 5 minutes longer.

WW POINTS VALUE: 8 pts. stuffed, 9 pts. unstuffed with couscous as a side dish

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This dish takes about 40 minutes to make and it's worth the time and effort. Stuffed pork chops are easy to make but if you're not up to stuffing the chops, make the couscous and serve it as a side dish and your meal will taste just as good. Don't forget that unstuffed pork chops will cook in a shorter amount of time. The apricots cooked and mixed in with the couscous served alongside the pork chops. If you don't want to bake the pork chops and serve the couscous as a side dish, just grill or broil the pork chops and your meal will be just as tasty.

Raspberry-Orange Frozen Yogurt

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/2 cup granulated sugar
• grated zest of 1/2 orange
• 2 tbsp. orange juice
• pinch salt
• 1 cup vanilla low-fat yogurt
• 1 cup fat-free half-and-half

Makes 8 Servings (1/2 cup per serving)

1. Combine raspberries, sugar, orange zest and juice, and salt in medium bowl; let stand, stirring occasionally, 30 minutes.
2. Meanwhile, whisk together yogurt and half-and-half in large bowl until smooth; stir in raspberry mixture until well combined. Cover and refrigerate until thoroughly chilled, about 2 hours.
3. Pour yogurt mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer 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 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This sweet treat is a refreshing way to cleanse your palate or to cool you off. If you're thinking about going out for frozen yogurt, DON'T! Make this sweet treat on the weekend and it will be enjoyed through the weekend & throughout the week. The combination of raspberries and orange is so heavenly you won't miss the frozen yogurt at the yogurt shop. If you have plain yogurt on hand, add a touch of vanilla to the yogurt and it will be just as good.



Chicken Cacciatore

Ingredients:

• 3 lbs. bone-in chicken parts (breasts, drumsticks, & thighs)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 red bell peppers, cut into 1/2-inch pieces
• 1/4 lb. cremini mushrooms, sliced
• 2 cups fat-free marinara sauce
• 1/2 tsp. dried oregano
• pinch red pepper flakes

Makes 8 Servings (1 piece chicken & 1/2 cup vegetables and sauce)

1. Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.
2. Heat remaining  1 teaspoon oil in the same skillet over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add bell peppers and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
3. Return chicken to skillet. Pour marinara sauce over chicken, stir in oregano and pepper flakes; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 20 minutes longer. Skim off fat. Remove skin before eating.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This dish is a delicious compliment to Italy. It's full of flavor and will leave you satisfied. You can use boneless, skinless chicken breasts, thighs or drumsticks and your dinner will be delicious no matter what. You can use any color bell peppers in this dish too and any kind of sugar-free marinara sauce (including puttanesca sauce) and this dish will taste just as good at home as it would at a restaurant. I also highly recommend pouring a little white wine when cooking the chicken for a more sophisticated Italian flare.



Skirt Steak Fajitas with Sweet Onions

Ingredients:

• 1 large Vidalia onion, cut into 3/4-inch slices
• 2 red bell peppers, stems and seeds discarded, peppers quartered
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. skirt steak, trimmed
• 4 (10-inch) whole wheat flour tortillas, warmed
• 1 1/2 cups shredded romaine lettuce
• 1 large tomato, diced
• 3 tbsp. fat-free sour cream
• 2 tbsp. chopped fresh cilantro
• lime wedges

Makes 4 Servings (1 filled tortilla per serving)

1.  Spray grill rack with nonstick spray; preheat grill to medium-high or prepare medium hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to a cutting board.
2. Meanwhile, combine chili powder, cumin, salt, and black pepper in a small bowl. Sprinkle mixture over both sides of steak. Place steak on grill rack or grill until instant-read thermometer inserted into side of steak registers 145 F for medium, 3-4 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain into 12 slices. Cut onion and bell peppers into strips.
3. Layer each tortilla with 3 slices steak and top evenly with onion, bell peppers, lettuce, tomato, sour cream, and cilantro. Serve with lime wedges.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Mexican food, PUT DOWN THE PHONE! You can make this Mexican classic in 30 minutes or less for a fraction of the cost and twice the flavor. All the meat and vegetables will quickly fill you up and leave you satisfied. You can eat these treats for lunch or dinner any day or night of the week and people will enjoy them. They're perfect when you're watching the game or in for a movie night.

Baked Scrod with Ratatouille

Ingredients:

• 2 onions, chopped
• 4 garlic cloves, minced
• 1 small (3/4-lb.) eggplant, diced
• 1 red bell pepper, seeded and diced
• 1/2 green bell pepper, seeded and diced
• 1 medium zucchini, diced
• 2 tomatoes, seeded and chopped
• 3 tbsp. shredded fresh basil
• 2 tbsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. scrod fillets, cut into 4 pieces
• 2 tbsp. tomato paste
• 4 tsp. extra-virgin olive oil

Makes 4 Servings (1/4 casserole per serving)

1. Preheat the oven to 350 F. Spray a large skillet with nonstick spray, and heat. Sauté the onions and garlic until softened, about 5 minutes. Add the eggplant and bell peppers; cook, stirring frequently, until the peppers are softened, about 5 minutes. Stir in the zucchini, tomatoes, basil, oregano, salt, and pepper; cook, stirring, until the vegetables are tender, about 5 minutes longer. Transfer half the vegetables to a shallow 2 -quart baking dish.
2. Arrange the scrod over the vegetables. In a small bowl, mix the tomato paste and oil; spread over the fish. Top with the remaining vegetables and bake until the fish is just opaque in the center, 20-30 minutes.

WW POINTS VALUE:  4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving fish and vegetables or an elegant dinner, this dish is for you. Don't be intimidated by the ingredients in this dish; it's very simple and worth the time and effort. You can use any kind of white fish such as haddock, halibut, Chilean sea bass, cod, etc. and your meal will still be delicious. This dish is a compliment to France and you'll be serving this to family and friends. Don't forget to serve white wine with this dish for a more authentic French flare.





Pie Dough for Single Crust

Ingredients:

• 1 cup all-purpose or whole-wheat flour
• 2 tsp. granulated sugar
• 1/8 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 2 tbsp. cold vegetable shortening
• 1 tsp. apple cider vinegar
• 3-4 tbsp. ice water

Makes 1 (9-inch) crust

1. Whisk together flour, sugar, and salt in a large bowl. With pastry blender or two knives used scissors-style, cut butter and shortening into flour mixture until mixture resembles coarse crumbs. With fork, stir in vinegar and water, 1 tablespoon at a time, until dough begins to form.
2. Press dough together and shape into disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight. (If refrigerating overnight, let stand at room temperature about 20 minutes before rolling out.)

Note: This recipe appears in the WW New Complete Cookbook. If you're thinking about making pie and you need a pie crust, this is the recipe for you. You can double this recipe by preparing as directed in step one but doubling the ingredients. Divide the dough in half and shape each piece of dough into a dish and wrap it in plastic wrap, refrigerate at least 1 hour or up to overnight. This pie dough is so good raw or cooked. One bite of this and you'll never buy processed dough at the grocery store.

Sunshine Chicken Stir-Fry

Ingredients:

• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 1 tsp. ground cumin
• 3/4 tsp. salt
• 3 tsp. canola oil
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 (12 oz.) bag mixed vegetables for stir-fry (carrots, snow peas, red bell pepper, & broccoli)
• 2/3 cup orange juice
• 2 tbsp. lime juice

Makes 4 Servings (1 cup per serving)

1. Combine the chicken, cumin, and 1/2 teaspoon of the salt in a medium bowl; mix well.
2. Heat a large a skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is browned and cooked through, 4-5 minutes. Transfer chicken to a plate.
3. Add the remaining 1 teaspoon oil to the same skillet and swirl to coat the pan. Add the garlic and jalapeno; stir-fry until fragrant, about 30 seconds. Add the mixed vegetables and stir-fry until crisp-tender, about 1 minute. Add the orange juice, lime juice, and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are tender, about 2 minutes. Add the chicken and cook until heated through, about 1 minute.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish is a fusion of Tex-Mex and the technique traditional Chinese stir-fry. Fusion is a very delicate technique that can either be really good or be a disaster. This meal wasn't great but it wasn't bad either. You do have your servings of vegetables and your protein in this dish. If you want to make this dish presentable, don't cut up the chicken. Just slice the chicken into thin strips and serve the vegetables on the side.



Braised Pork Rolls

Ingredients:

• 1/2 cup chopped fresh parsley
• 1/3 cup grated Parmesan cheese
• 1 tbsp. + 1 tsp/ nonpareil capers, rinsed
• 3 garlic cloves, minced
• 1 tsp. grated lemon zest
• 4 boneless center-cut pork chops (5 oz. each, about 3/4-inch thick)
• 3 tbsp. sorghum flour
• 1 tbsp. extra-virgin olive oil
• 3/4 cup gluten-free low-sodium chicken broth
• 2 tbsp. no-salt-added tomato paste

Makes  4 Servings

1. In a small bowl, combine parsley, Parmesan, capers, garlic, and lemon zest.
2. With a sharp knife, slice each chop in half horizontally to make 8 thinner chops. Working wit hone piece at a time, place between 2 sheets of wax paper or plastic wrap and use a meat mallet or a small skillet to pound each to a 1/8-inch thickness.
3. Divide the parsley mixture evenly among the 8 cutlets, pressing down and leaving a 1/4-inch border all around. Starting at one short end, roll the cutlets up. Press on the rolls to seal. Using 2 tablespoons of the flour, sprinkle the rolls evenly all over.
4. In a large skillet, heat the oil over medium heat. Add the pork, seam-side up, and cook until browned, about 2 minutes. Turn the pork, seam-side down, and add the broth and tomato paste to the pan, stirring to combine. Bring to a boil, then reduce to a smmer. Cover and cook until the pork is cooked through but still juicy, about 7 minutes.
5. With a slotted spoon, transfer 2 pork rolls to each of 4 serving plates, leaving the heat on under the sauce.
6. In a small bowl, whisk together 2 tablespoons cold water and the remaining 1 tablespoon flour. Whisk the flour mixture into the sauce in the pan and simmer until lightly thickened, about 2 minutes. Spoon 2 tablespoons of the sauce over each serving.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is an elegant Italian dish you won't find at a restaurant but you can make this at home any night of the week. The combination of capers, Parmesan cheese, parsley, garlic, and lemon zest is certainly the perfect taste of Italy mixed in with chicken broth and tomato paste. If you're not going gluten-free, you can use whole wheat flour or all-purpose flour and your meal will be just as tasty.

Eggplant 'Spaghetti' Sauce

Ingredients:

• 1 small eggplant, cut lengthwise into 1/2-inch slices
• 1 tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 (28 oz.) plum tomatoes
• 2 tbsp. tomato paste
• 2 tbsp. chopped fresh basil

Makes 4 Servings (5 cups total)

1. Preheat the broiler.
2. Lightly coat the eggplant slices with olive oil cooking spray. Place on a broiler-pan rack and broil until egg plant slices are brown on both sides.
3. Heat the oil in a 3-qruart saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until tender. Stir in the tomatoes (with juice), tomato paste, and basil. Cook, stirring to break up the tomatoes, for 5 minutes, or until the mixture begins to boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, for 15 minutes. Add the eggplant, stir to combine, and simmer for another 5 minutes. (Keeps covered in the refrigerator for 1 week.)

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a new take on spaghetti and it is so good. This recipe was originally created to serve over cooked spaghetti squash but this sauce is so good you can serve this over chicken, pasta, meatballs, fish, vegetables and even as a pizza sauce. This sauce is so rich and flavorful you will never buy jarred sauce again. I do highly recommend pureeing the sauce after it's been cooked to make it thick and hearty so it will be easy to enjoy.



Turkey Breast Stuffed with Spinach & Ricotta

Ingredients:

• 4 garlic cloves, minced
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 (10 oz. package) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup part-skim ricotta cheese
• 3 tbsp. Parmesan cheese
• 1 large egg
• 1 tsp. grated orange zest
• 1/2 tsp. freshly ground black pepper
• 1 boneless, skinless, turkey breast half (2 lbs.)
• 1 tbsp. fresh orange juice
• 1/2 tsp. paprika
• 1/2 tsp. salt.

Makes 6 slices (2 slices per serving)

1. Preheat the oven to 375° F.
2. In a small saucepan, combine the garlic and 1 tablespoon of the oil. Heat over low heat until the garlic is fragrant and is just beginning to sizzle, about 2 minutes. Remove the pan from the heat, add the spinach (shredding it as you do so), and stir to coat with the oil. Let cool slightly.
3. In a medium bowl, combine the ricotta, Parmesan, egg, orange zest, and pepper. Add the spinach mixture and stir to combine.
4. With the pointed end of the turkey breast facing you, make a lengthwise and horizontal cut into the thicker side. Slice through the breast, cutting almost to, but not through, the opposite side. Open the turkey up like a book and pound lightly to an even thickness.
5. Spread the ricotta-spinach mixture over the turkey, leaving a 2-inch birder all around. Roll the turkey up as best as you can ( it will not be even piece of meat) and tie in several places with kitchen twine. Use small wooden skewers to pin closed any tears or holes (there will definitely be some).
6. Place the turkey on a rack set over a small roasting pan or baking pan. Pour 1/2 inch of hot water into the bottom of the pan and cover the pan with foil. Roast the turkey for 30 minutes.
7. Meanwhile, in a small bowl, combine the orange juice, paprika, salt, and remaining 2 teaspoons oil.
8. Uncover the turkey, brush with the orange juice mixture, and roast the turkey is cooked through and an instant-read thermometer inserted in the middle of the stuffing registers 140° F, about 15 minutes longer. Transfer the turkey to a cutting board, tent with foil, and let stand for 15 minutes before cutting into 12 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. This is a great comfort meal that can be made and enjoyed on the weekend to warm your heart and soul. The spinach and ricotta filling tastes like a side dish but without all the fat and has all the flavor. The orange juice and orange zest give this dish an extra kick of zing to it. You can use lemon juice and zest in place of the orange juice and zest and you dish will still be delicious. You can also use cottage cheese in place of ricotta cheese too. I highly recommend serving this dish to company whether it's a main course or buffet-style and it will be enjoyed by everyone.

Smashed Tomatoes

Ingredients:

• 4 cups grape tomatoes
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp. crumbled dried rosemary
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. coarse kosher salt
• 1 tsp. anchovy paste (optional)

Makes 4 Servings (1/2 cup per serving)

1. Preheat the oven to 400° F.
2. In a 9 x 13-inch baking pan, toss the tomatoes with the oil, garlic, rosemary and pepper. Sprinkle with the salt and toss to combine.
3. Roast until the tomatoes start to collapse, about 15 minutes (timing will vary depending on the size of the tomatoes). Gently smash with a fork and continue to roast until the tomatoes are very tender and soft, about 10 minutes longer. Stir in the anchovy paste (if using) and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. Tomatoes are great with any protein at any meal. Grape tomatoes have intense flavor but you can use cherry, roma or any kind of tomatoes in this recipe and the side dish will be delicious. Oven roasted tomatoes mixed in with garlic and herbs has a nice aroma to it.

Mushrooms & Shallots a la Grecque

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3 shallots, minced
• 1/4 tsp. coriander seeds
• 1/4 tsp. dried thyme
• 1 bay leaf
• 1 lb. button mushrooms
• 2/3 cup dry white wine
• 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4  Servings (3/4 cup per serving)

1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots, coriander, thyme, and bay leaf. Cook until the shallots and seasonings are very fragrant, 2-3 minutes.
2. Add the mushrooms, wine, lemon juice, salt, and pepper. Bring to a high simmer and cook until the mushrooms are slightly tender, about 6 minutes.
3. Remove from he heat and let cool in the cooking liquid. Transfer to a serving bowl and serve at room temperature or chilled.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solution Cookbook.  Mushrooms a la Grecque is a classic French dish that translates to "in Greek fasion." This dish is a cross between a vegetables side and a salad. This dish takes 15 minutes to make and can be served alongside chicken, steak, or any kind of protein. Even though many people use the term button mushrooms to mean white mushrooms, the original meaning is a very small mushroom in classic French cooking. These mushrooms are delicious  and they can hold up to 2 weeks in the refrigerator.

Omelet

Ingredients:

• 8 large eggs, beaten
• 2 tbsp. milk
• 2 tsp. butter
• 2 tbsp. Parmesan cheese
• 2 cups vegetable filling (see variations)
• nonstick cooking spray as needed
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine eggs and milk. Season well with salt and pepper.
2. Heat an 8-inch pan over medium-low heat. Spray well with nonstick cooking spray and add 1/2 teaspoon butter. Let butter melt; then pour in 2 ounces of eggs (approximately 2 eggs). Tilt pan to evenly distribute the eggs. Stir gently for 30 seconds as the eggs start to set; then spread over the bottom of the pan in an even layer. Sprinkle with Parmesan cheese.
3. Spread warm filling on one side of the eggs. When the eggs are just set and a little runny, fold the side of egg without the filling over the side with the filling. Slide onto a warm plate.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. Omelets are very easy to make and can be enjoyed for breakfast, lunch or dinner. The key to a fluffy omelet is adding a touch of milk and cheese because they make the eggs rich and creamy. Salt and pepper are added to the omelet to add flavor. Once you get the hang of this technique, you'll be making these omelets on a regular basis.

 

Note: This recipe appears in the New Sonoma Cookbook.

Artichoke & Red Pepper Filling

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/4 cup red onion, julienne
• 1 1 /2 cup frozen artichoke hearts, thawed
• 2 tsp. garlic, chopped
• 1/2 cup roasted red peppers, diced
• 1 tbsp. basil, chopped
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a sauté over medium-high heat. Add olive oil, red onion, and artichokes. Season with salt and pepper. Sauté until lightly brown.
2. Add garlic and red peppers. Cook until garlic is aromatic. Stir in basil.
3. Use filling in omelet; fold over and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and easy filling that is full of Mediterranean flare. This filling will quickly fill you up and leave you fully satisfied. The combination of artichokes and red peppers goes so well with eggs you'll eat this filing again and again.