Apple-Walnut Phyllo Purses

Ingredients:

• 2 large Granny Smith apples, peeled, cored, & diced
• 2 tbsp. + 2 tsp. granular brown sugar
• 2 tsp. whole-wheat flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 (12 x 17-inch) sheets phyllo dough, thawed if frozen
• 2 tbsp. chopped walnuts

Makes 4 Servings

1. Preheat oven to 375 F. Spray 4 (8 oz.) ramekins or custard cups with nonstick spray.
2. Mix together apples, 2 tablespoons of brown sugar, the flour, cinnamon, and nutmeg in a medium bowl.
3. Lay 1 phyllo sheet on cutting board. (Keep remaining  phyllo covered with damp kitchen towel and plastic wrap to prevent it from drying out.) Lightly spray phyllo dough with nonstick spray and cut into quarters. Stack phyllo. Repeat with remaining phyllo sheets, making total of 4 stacks.
4. Gently ease each phyllo stack into prepared ramekin, pressing it against the bottom and side. Divide filling evenly among ramekins and sprinkle with walnuts. gather edges of phyllo together  to partially cover filling. Lightly spray filling with nonstick spray and sprinkle with remaining 2 teaspoons brown sugar.
5. Place ramekins on small rimmed baking sheet. Bake until phyllo is golden and filling is bubbly, about 25 minutes. Serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert for the holidays. This is what I call a healthy alternative to apple pie. You can even add a handful of cranberries and/or raisins to this dish to make it more festive and flavorful. This sweet ending tastes just like and apple pie but with the reduced amount of sugar. I highly recommend adding a touch of vanilla or almond extract for more flavor and because vanilla always make fruit taste better.

Organic Mushroom Risotto

Ingredients:

• 12 oz. organic or wild mushrooms
• 4 1/2-5 cups reduced-sodium chicken broth
• 1/2 cup chopped onion
• 6 garlic cloves, minced
• 2 tbsp. extra-virgin olive oil
• 1 (11 oz.) box quick-cooking barley (2 cups)
• 1 cup dry white wine
• 1 oz. freshly grated Parmesan cheese
• freshly ground black pepper
• fresh chervil

Makes 8 side dish servings

1. Remove stems from mushrooms and set aside. Slice mushrooms caps. In a medium saucepan, combine the mushroom stems and chicken stock. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain stock, discarding mushrooms stems. Return stock to saucepan and keep warm over low heat.
2. In a 4-quart Dutch oven cook onion and garlic in the hot olive oil until tender, stirring occasionally. Add the uncooked barley; cook and stir for 2 minutes. Add wine; cook and stir until most of the liquid is absorbed. Add 1 cup of the hot stock. Cook, uncovered, until most of the stock is absorbed, stirring frequently. Continue adding stock, 1 cup at a time, cooking after each addition until stock is nearly absorbed, stirring frequently. When barley is nearly tender, quit adding stock and stop cooking. (Total cooking time should be 12-15 minutes after wine is added.) Add mushroom caps. Cook and stir for 3-5 minutes or until mushrooms are tender.
3. Stir in the cheese. Season to taste with pepper. If desired, garnish with chevril.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. If you love Italian food or comfort food, this dish is for you. I had mushroom risotto when I was in Italy and it was delicious. I wanted to enjoy this dish again and I came across this recipe. This dish was delicious. This dish was Sonoma visits the Amalfi Coast. It was creamy, flavorful and delicious. Carnivores and vegetarians will eat this dish up it's that good.

Chicken Rollatini

Ingredients:

• 6 (1/4-lb.) boneless, skinless chicken breasts
• ½ tap. salt
• 18 arugula leaves, tough stems removed
•  1 oz. reduced-fat goat cheese
• 12 marinated sun-dried tomatoes, patted dry & halved
• 1/4 cup apple juice
• 1 1 /2 tsp. salt-free lemon-pepper seasoning

Makes 6 Servings (1 stuffed breast per serving)

1. Preheat the oven to 350 F. Spray a 9 X 13-inch dish with nonstick spray.
2. Place a sheet of plastic wrap on a work surface, place a chicken breast on top of it, then cover with a second sheet of plastic wrap. Pound the breast to a 1/4-inch thickness with a meat mallet or heavy saucepan. Remove the top layer of plastic wrap, set the chicken breast aside on its bottom layer of plastic wrap, and repeat with the remaining chicken breasts.
3. Top each breast with 3 arugula leaves. Spread 2 teaspoons goat cheese evenly across the leaves on each breast. Place 4 sun-dried tomato halves on the cheese. Roll the chicken breasts up, pulling of plastic wrap as you go. place the breasts seam side down, in the baking dish. Sprinkle the apple juice over the chicken, then sprinkle with the lemon-pepper seasoning.
4. Bake, basting occasionally with the pan juices, until the chicken is cooked through, about 45 minutes. Let the chicken stand for about 5 minutes before serving.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call elegant comfort food. This Mediterranean dish is creamy, succulent, flavorful and delicious. Feta cheese or cream cheese work just as well in this dish. If you don't have arugula on hand, shredded escarole or baby spinach make delicious substitutes. I also highly recommend adding minced garlic on top of the leafy greens because garlic always makes everything taste better. Also, I highly recommend substituting white wine in place of the apple juice for a more elegant taste.

Feta-and-Veggie Stuffed Zucchini

Ingredients:

• 4 medium zucchini
• 4 large fresh tomatoes, cored and finely chopped
• 1 small onion, finely chopped
• 2 cups fresh mushrooms, finely chopped
• 2 tbsp. fresh basil, chiffonade
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup feta cheese, crumbled
• 8 tbsp. extra-virgin olive oil

Makes 4 Servings (2 per serving)

1. Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.
2. Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.
3. Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
4. In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears on www.weightwatchers.com. If you're ever looking for a colorful Mediterranean side dish, this is it. This side dish has four servings of vegetables in it along with crumbled feta cheese and will quickly fill you up. If you don't have basil on hand, use parsley, oregano, or marjoram and your zucchini will be just  as delicious. The original recipe called for ranch dressing to be drizzled on top of the zucchini. I find that to be offensive to Mediterranean cooking so I used olive oil and it was delicious. I also highly recommend using minced garlic when cooking the vegetable mixture in the skillet because garlic always makes everything taste better.

Coriander Pork Chops

Ingredients:

• 1/4 cup orange juice
• 1 tbsp. lemon juice
• 1 tbsp. reduced-sodium soy sauce
• 1 tsp. ground coriander
• 1/4 tsp. freshly ground black pepper
• 1 garlic clove, minced
• 4 pork rib or loin chops, cut 3/4-inch thick
• 1 tbsp. chopped fresh cilantro

Makes 4 Servings

1. For marinade, in a small bowl combine orange juice, lemon juice, soy sauce, coriander, pepper, and garlic; set aside.
2. Trim fat from chops. Place chops in self-sealing plastic bag set in a bowl. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4-6 hours, turning bag occasionally.
3. Preheat broiler. Drain chops, discarding marinade. Place chops on the unheated rack of a broiler pan. Broil 3-4 inches from heat for 9-12 minutes or until pork is done (160 F) and juices run clear, turning once. Sprinkle with cilantro to serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a different take on broiled or grilled pork chops. The coriander mixed the soy sauce, lemon and orange juices give the pork chops a nice kick of spice to them. You don't need salt in this dish because the soy sauce is slightly salty itself.

Cherry Clafoutis

Ingredients:

• 1/2 lb. sweet cherries, pitted & halved, or frozen unsweetened pitted cherries
• 3 large eggs
• 1 cup low-fat milk
• 2 tbsp. brandy
• 1 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 2/3 cup whole wheat flour
• 1/3 cup + 1 tbsp. confectioners' sugar

Makes 6 Servings (1/6 of clafoutis)

1. Preheat the oven to 375 F. Spray a 10-inch pie plate or quiche pan with nonstick spray.
2. Spread cherries in prepared pie plate forming even layer; set aside.
3. Whisk eggs in large bowl until frothy; whisk in milk, brandy, vanilla, and salt. Whisk together flour and 1/3 cup of confectioners' sugar in small bowl. Gradually  whisk flour mixture into egg mixture until smooth batter is formed; pour over cherries.
4. Bake 10 minutes. Reduce oven temperature to 300 F. Bake until clafoutis is puffed and toothpick inserted into center comes out clean, about 35 minutes. About clafoutis to cool (it will sink in center). Just before serving, dust with remaining 1 tablespoon confectioners' sugar

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A clafoutis is a homey, easy-to-make baked fruit-and-custard dessert that originally comes from the Limousin region of France. This was my first time making a custard-like dessert and it turned out OK. The flavors of cherry, brandy and vanilla went very well together. Cherries are traditional in this dessert but you can use any stone fruit such as peaches, nectarines, plums or apples, pears, blueberries, raspberries, blackberries, or strawberries in this dish and it will still be flavorful.  

Apple, Ham, & Swiss Cheese Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 1 tsp. whole-grain Dijon mustard
• 8 slices Black Forest Ham
• 8 slices of a Granny Smith Apple, cored
• 8 slices of Swiss or Gruyere cheese
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Spread each sandwich bread with mustard. Top each with 2 slices of ham, 2 slices of apple, cored, and 2 slices of cheese. Top with hoagie roll tops, remaining bread slices, or pita slices.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love sandwiches, these sandwiches are for you. They are a lot of points but they are worth every bite. This is an updated version of the traditional ham and cheese. It's got the fancy French cheese with Dijon Mustard, Granny Smith apple and ham. If you don't have ham on hand, bacon will work just as well. One bite of this panini and you'll never have a plain, boring sandwich again.

Grilled Lamb Chops with Balsamic Red Onions, Asparagus, and Polenta

Ingredients:

• 1 lamb rack, fat removed, cut into 8 chops
• 1 tsp. garlic, minced
• 1 tbsp. thyme, chopped
• 2 tsp. Spanish paprika
• 1 tsp. ground coriander
• Balsamic Red Onions, plus their juice
• Grilled Asparagus
• Polenta
• 1 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat grill to medium-high heat.
2. Season lamb with salt and pepper. Let sit for 15 minutes. Combine garlic, thyme, paprika, and coriander in a small bowl. Rub all over the lamb chops. Let sit for 30 minutes.
3. Prepare the Grilled Asparagus
4. Warm the Balsamic Red Onions.
5. Prepare the Polenta.
6. Drizzle the olive oil over the lamb to lightly coat. Place lamb on clean hot grill; cook 1-2 minutes on each side; turning 90 degrees when the meat is browned to create grill cross marks. Cook lamb to 130 F for medium-rare. Remove from heat and let rest for 10 minutes in a warm spot.
7. Place 1/2 cup polenta in a mound on the plate. Place red onions just slightly off to the side. Lay asparagus leaning on the red onions. Lean chops against the polenta and drizzle with some of the juice from the balsamic onions.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have never been to Wine Country but if this is what the Wine Country tastes like, it is delicious. I have really come to love lamb. This dinner has been one of the most delicious elegant dinners I have cooked in a while. If you don't have rack of lamb, lamb loin chops will work just as well and taste just as delicious. If you don't have access to a grill, cook the lamb under the broiler and it will be just as succulent and juicy. Don't worry if this dish looks a little messy in presentation. The end result is delicious. The savory and sweet flavors in this spice-rubbed lamb recipe pairs well with cabernet, merlot or syrah.



Balsamic Red Onions

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. red onions, sliced in 1/4-inch rings
• 2 tsp. sage, chopped
• 4 tbsp. balsamic vinegar
• salt
• freshly ground black pepper

Makes 2 cups

1. Heat a sauté pan over medium-high heat. Add olive oil and place the concentric red onion rings flat in the sauté pan. Season with salt and pepper. Cook until the surface is golden brown. Turn and cook on other side until golden brown. Stir into separate the rings.
2. Add sage. Sauté for 1 minute. When the onions are slightly soft, add balsamic vinegar; it should evaporate immediately. Adjust seasoning with salt and pepper.

Note: This recipe appears in the New Sonoma Cookbook. Sautéed onions go great with any lean protein. Plus, these onions are quick and easy to prepare.  

Grilled Asparagus

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 tsp. chopped garlic
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. lemon juice
• 2 tbsp. herbs, chopped (choice of parsley, thyme, oregano)
• 1 tsp. lemon zest
• 2 lbs. asparagus, with ends trimmed off

Makes 4 Servings

1. Preheat a clean grill over medium-high heat.
2. Combine olive oil, garlic, soy sauce, lemon juice, herbs, and lemon zest. Toss with asparagus.
3. Grill asparagus until it starts getting tender and grill marks are visible. Turn and finish cooking on the other side. Pencil-thin asparagus will cook in 5 minutes; thicker spears will take up to 10 minutes.

Note: This recipe appears in the New Sonoma Cookbook. Grilled asparagus goes great with any protein. This version of grilled asparagus pairs well with lamb because it is flavorful. Never underestimate the flavorful combinations of lemon, garlic, and herbs. 

Polenta

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, chopped
• 1 tbsp. garlic, chopped
• 1 cup cornmeal
• 5 cups boiling water
• 1/2 cup Parmesan cheese, grated
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 350 F.
2. Heat a Dutch oven or deep sauté pan over medium heat. Add olive oil and onions. Season with salt and pepper. Cook until onions are translucent. Add garlic and cook until aromatic. Add cornmeal; stir to mix with onions. Add boiling water in a steady stream, whisking constantly. Bring to a simmer, stirring until the mixture looks homogenous, about 10 minutes. Cover tightly and place in preheated oven; cook for 50 minutes.
3. When the polenta is tender and no longer grainy, stir in Parmesan cheese and season well with salt and pepper.

Note: This recipe appears in the New Sonoma Diet Cookbook. This was my first time cooking polenta and it was a success. It was nice and creamy and the Parmesan added a touch of flavor. Polenta is similar to mashed potatoes but without all the complex carbohydrates. It goes great with any lean meat.

Red Velvet Meringue Sandwich Cookies

Ingredients:

• 1 3/4 cups confectioners' sugar
• 1/2 cup light cream cheese, softened
• 1/4 tsp. vanilla extract
• 1/2 cup pecans
• 3 tbsp. unsweetened cocoa powder
• 3 large egg whites, at room temperature
• 1/4 tsp. salt
• 1 tsp. red food coloring

Makes 18 Servings (1 cookie per serving)

1. Preheat the oven to 275 F. Line 2 baking sheets with parchment paper.
2. To make filling, stir together 1/4 cup of confectioners' sugar, the cream cheese, and vanilla in a small bowl until smooth. Cover and refrigerate.
3. Pulse pecans in food processor until coarsely ground. Add 1 cup confectioners' sugar and the cocoa; process until the nuts are finely ground.
4. With electric mixer on medium speed, beat egg whites and salt in medium bowl until foamy. Gradually beat in remaining 1/2 cup confectioners' sugar. 2 tablespoons at a time, until stiff, glossy peaks form when beaters are lifted. Beat in food coloring just until mixed well. With rubber spatula, gently fold in pecan mixture in three additions just until combined.
5. Transfer meringue batter to a large pastry bag fitted with 1/2-inch plain tip. Pipe 1 1/2-inch mounds, 1 inch apart, onto prepared baking sheets, making total of 36 cookies. Gently tap baking sheets 3 or 4 times against work surface to remove air bubbles.
6. Bake until cookies are crisp, about 30 minutes, rotating baking sheets halfway through baking time. Slide parchment onto wire racks and let meringues cool 10 minutes. Gently peel meringues off parchment and transfer to racks to cool completely.
7. Spread about 1 teaspoon filling on flat side of 18 cookies. Top with remaining 18 cookies, flat side down, pressing gently to form sandwiches. Cookies can be stacked between layers pf wax paper in airtight container and refrigerated up to 2 days.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're a fan of red velvet, cookies, macaroons or any kind of sweet ending, this dessert is for you. This was the first time I made these treats and the end result was very interesting. The photos of the cookies looked like little macaroons but my cookies were slightly bigger. The cookies were colorful and the filling was delicious. If you feel you need to add more filling, just double the filling recipe and your cookies will be delicious. These cookies have the texture of a macaroon with the flavors of a red velvet cake. These treats are perfect for entertaining guests because they are elegant in presentation and in flavor.

Honey-Mustard Chicken Strips

Ingredients:

• 1/4 cup Dijon mustard
• 2 tbsp. honey
• 2 tsp. reduced-sodium soy sauce
• 1 lb. boneless, skinless chicken breasts, cut lengthwise into 3/4-inch strips
• 3/4 cup plain dried whole wheat bread crumbs

Makes 6 Servings (about 4 strips per serving)

1. Preheat oven to 400 F. Line rimmed baking sheet with nonstick foil.
2. Whisk together mustard, honey, and soy sauce in a medium bowl until smooth. Add chicken and stir until coated evenly. Spread bread crumbs on plate. Coat chicken strips, one at a time, with bread crumbs.
3. Arrange chicken strips on prepared baking sheet; spray with nonstick spray. Bake until cooked through, about 15 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your 'fast food' and eat it too but in a healthy way. If you loved chicken nuggets whenever you go to the fast food joint, you'll love these treats. The Dijon mustard and the honey add a touch of sweetness to the chicken. Also, the fact that these chicken strips are baked make them flavorful and succulently juicy. Serve these treats with your favorite homemade BBQ sauce and everyone will be happy. 

Green Chile & Cheddar Turkey Burgers

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 small zucchini, shredded
• 1/3 cup dried whole wheat bread crumbs
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 (4 oz.) can diced fire-roasted green chilies, drained
• 1/2 cup shredded fat-free cheddar cheese
• 1/2 small red onion, thinly sliced
• 1 tomato, sliced
• 4 whole wheat sandwich thins

Makes 4 Servings (1 burger per serving)

1. Combine turkey, zucchini, bread crumbs, chili powder, and cumin in a large bowl. Shape into 4 (3/4-inch-thick) patties.
2. Spray nonstick skillet with nonstick spray and set over medium heat. Add patties and cook until browned and instant-read thermometer inserted into side of patties registers 165 F, 4-5 minutes per side.
3. Meanwhile, mix chilies and cheddar in medium bowl.
4. Top burgers evenly with cheese mixture. Reduce heat to low; cover skillet and cook until cheese melts, about 2 minutes. Serve burgers. onion and tomato in sandwich thins.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout. Who doesn't love a good cheeseburger once in a while? The folks at Weight Watchers have done it again with these gourmet cheeseburgers. These cheeseburgers are packed with vegetables, heat and flavor you'll even forget they're good for you. I highly recommend adding minced garlic, a tablespoon of tomato paste, salt & pepper to make these burgers more flavorful and to absorb the heat from the chilies.

Lemony Pork Piccata

Ingredients:

• 2 tbsp. whole wheat flour
• 1 1 /4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-lb.) lean boneless pork loin chops, trimmed & pounded to scant 1/4-inch thickness
• 3 tsp. unsalted butter
• 2 tsp. extra-virgin olive oil
• 1/2 cup low-sodium chicken broth
• 1/4 cup minced shallots (about 2 large)
• 2 tbsp. lemon juice
• 1 tbsp. capers, chopped
• 1 garlic clove, minced
• 2 tbsp. freshly chopped flat-leaf parsley
• 1 tbsp. grated Parmesan cheese
• 1 tsp. grated lemon zest

Makes 4 Servings

1. Mix together flour, 1 teaspoon of the salt, and the pepper in a large shallow bowl. Coat pork with seasoned flour, shaking off excess.
2. Heat 2 teaspoons of butter and the oil in a large heavy nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 minutes per side. Transfer to plate and keep warm.
3. Add broth, shallots, lemon juice, capers, and garlic to skillet. Bring to boil over high heat, scraping up browned bits from the bottom of skillet. Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, about 4 minutes. Season with remaining 1/4 teaspoon salt and whisk in remaining 1 teaspoon butter until melted and sauce is smooth.
4. Return pork to skillet, turning to coat with sauce until heated through. Place pork on 4 plates and spoon sauce evenly over. Stir together parsley, Parmesan and lemon zest in cup; sprinkle over pork.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. It's a different take on an Italian classic. It's got a nice flare to it. Even through the recipe calls for the pork to be pan fried, broil the meat because broiled or grilled meat always tastes better than pan-fried meat.

Spinach with Parmesan Bread Crumbs

Ingredients:

• 1 1/2 tsp. extra-virgin olive oil
• 1/2 cup coarse fresh bread crumbs
• 1 tbsp. grated Parmesan cheese
• 1 garlic clove, minced
• 1  1/2 lbs. spinach, stemmed & torn, rinsed under cold water & spun dry
• 1/2 tsp. salt

Makes 4 Servings (3/4 cup per serving)

1. Heat 1 teaspoon of oil in a large skillet over medium heat; add bread crumbs and cook, stirring, until golden, about 3 minutes. Remove skillet from heat; stir in Parmesan. Transfer to small bowl; set aside.
2. Add 1/4 teaspoon oil to skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add half of spinach, in batches, tossing and adding more spinach as each batch wilts. Continue cooking and tossing, until spinach is tender, about 3 minutes. Transfer spinach to bowl. Repeat with remaining 1/4 teaspoon oil and spinach.
3. Return spinach to skillet and sprinkle with salt. Cook, stirring over low heat, until spinach is heated through. Transfer to serving bowl and sprinkle with seasoned crumbs.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. This side dish is quick, easy and delicious.  You can serve this with any protein if you're in a bind and it will make dinner easier. The combination of spinach and Parmesan is really nice and comforting.

Poached Pears with Red Wine & Star Anise

Ingredients:

• 2 cups boiling water
• 3 red zinger or Raspberry tea bags
• 2 cups dry red wine
• 1/2 cup granular sugar
• 3 (3-inch) orange zest strips, removed with vegetable peeler
• 2 cardamom pods
• 1 star anise
• 4 (1/2 lb.) firm-ripe Bosc pears, peeled, halved, & cored
• 1/2 cup plain fat-free Greek yogurt
• 2 tbsp. coarsely chopped pistachios

Makes 8 Servings ( 1 pear half, 1 1/2 tbsp. syrup, 1 tbsp. yogurt, & scant 1 tsp. pistachios)

1. Pour boiling water into glass measuring cup or bowl; add tea bags and let steep 4 minutes. Remove tea bags and discard; pour tea bags into large saucepan. Add wine, sugar, orange zest, cardamom pods, and star anise; bring to boil over medium heat, stirring until sugar is dissolved.
2. Reduce heat to simmer and add pears; place sheet of wax papers on top of pears to keep them submerged. Cook, covered, until pears are just tender when pierced with a small knife, 30-35 minutes. Remove saucepan from heat; uncover and let pears cool in wine mixture.
3. When pears are cool, with slotted spoon, transfer to large bowl; set aside.
4. Bring wine mixture to boil over high heat. Boil until reduced to about 2/3 cup, 10-15 minutes. Remove saucepan from heat and let syrup cool to room temperature. Discard orange zest, cardamom, and star anise.
5. To serve, place 1 pear half, cut side up, in each of 8 serving dishes or dessert plates. Spoon syrup evenly over pears. Spoon yogurt evenly on top of or alongside pears and sprinkle with pistachios.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert and it's perfect for foodies. Pears cooked in wine is absolutely delicious. The combination of orange, spices, tea and wine is heavenly delicious. The pears and the flavors of the wine syrup will melt in your mouth. You can use almonds, walnuts, or even dark chocolate chips as a garnish in this recipe. If you don't have raspberry tea bags on hand, use any fruit-infused tea bags and a handful of fresh raspberries when cooking and they will work just as well.

Blue Corn Nachos

Ingredients:

• 36 baked blue corn tortilla chips
• 1 (15 1/2 oz.)  can pinto beans, rinsed & drained
• 2 plum tomatoes, chopped
• 2 scallions, thinly sliced
• 1 jalapeno pepper, seeded & minced
• 1 cup shredded reduced-fat Monterey Jack Cheese
• 1/4 cup chopped fresh cilantro
• 1/2 lime

Makes 6 Servings (1/6 of nachos)

1. Preheat the oven to 400 F. Spray a 9 x 13-inch baking dish or 11-inch deep dish pizza pan with nonstick spray.
2. Arrange tortilla chips in single layer in prepared pan. Top evenly with beans, tomatoes, scallions, and jalapeno/
3. Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro and squeeze lime juice over.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Here's is a gluten-free taste of Mexico you can enjoy for lunch, dinner, or as a snack. Don't worry if these chips look messy. They are absolutely delicious and will quickly fill you up. I highly recommend adding garlic with hither vegetable mixture because garlic always makes everything taste better. Carnivores and vegetarians will devour these treats so make some extra servings.

Roasted Garlic Steak

Ingredients:

• 1 or 2 whole garlic bulb(s)
• 1 tbsp. chopped fresh basil or 1 tsp. dried, crushed
• 1 tbsp. chopped fresh rosemary or 1 tsp. dried, crushed
• 2 tbsp. extra-virgin olive oil
• 1 1/2 lbs. boneless beef ribeye steaks or top sirloin steak, cut 1 inch thick
• 1 tsp. freshly ground black pepper
• 1/2 tsp. kosher salt

Makes 6 Servings

1. Using a sharp knife, cut off the tops 1/2-inch from each garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb(s) whole, remove any loose, papery outer layers.
2. Fold a 20 X 18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb (s), cut side(s) up, in center of foil square. Sprinkle garlic with basil & rosemary; drizzle with oil. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining edges together to enclose garlic, leaving space for steam to build.
3.  For a charcoal grill, place garlic packet on the rack of an uncovered grill directly over medium coals. Grill about 30 minutes or until garlic feels soft when packet is squeezed, turning garlic occasionally.
4. Meanwhile trim fat from steaks. Season both sides of steaks with salt and pepper; rub in with your fingers. While garlic is grilling, add steaks to grill. For ribeye steaks, grill 11-15 minutes for medium-rare doneness (145 F) or 14-18 minutes for medium doneness (160 F), turning once halfway through grilling. For sirloin steak, grill 14-18 minutes for medium-rare doneness, (145 F) or 18-22 minutes for medium doneness (160 F) turning once halfway through grilling.
5. To serve, cut steaks into 6 serving-size pieces. Remove garlic from foil, reserving oil mixture. Squeeze garlic pulp from garlic cloves onto steaks. Mash pulp slightly with a fork; spread over steaks. Drizzle with reserved oil mixture.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. If you love Italian food or steak, this meal is for you. The aroma of roasted garlic and herbs is so heavenly delicious. Other herbs that can go with this dish can include parsley, oregano or marjoram. I highly recommend using a garlic press because the roasted garlic can get pretty messy. Any kind of steak can work in this dish and the steak will be succulent and juicy. I highly recommend serving baked kale chips or  sautéed vegetables along side this steak for an authentic steakhouse flare.