Chocolate-Coconut Pudding

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 2 tbsp. granulated sugar
• 2 tbsp. cornstarch
• 2 1/4 cups fat-free milk
• 1/2 tsp. coconut extract
• 4 tsp. unsweetened shredded coconut, toasted

Makes 4 Servings

1. Whisk together the cocoa, granulated sugar and cornstarch in a heavy medium saucepan; slowly whisk in the milk and set over medium-high heat. Cook, stirring constantly, until the pudding comes to a boil. Reduce the heat to medium and cook until thickened, about 5 minutes. Remove the saucepan from the heat and stir in the coconut extract. Divide the pudding evenly among 4 dessert dishes; let cool 5 minutes.
2. Sprinkle 1 teaspoon of the coconut over each pudding. Serve immediately or refrigerate, covered, up to 1 day.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent home made dessert. This is like eating an elegant Mounds bar out of a dish. This pudding is rich and flavorful yet very simple to make. If you feel like a nut, add some toasted chopped almond with the shredded coconut and top it on the pudding for an Almond Joy flare. This pudding is creamy and delicious it will be a favorite in your kitchen among family and friends.  

Parmesan-and-Herb-Crusted Lamb Chops

Ingredients:

• 2 tbsp. chopped fresh rosemary
• 1 1/2 tbsp. chopped fresh flat-leaf parsley + whole leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup dried whole wheat bread crumbs
• 1/4 cup fat-free egg substitute
• 1 (8-rib) trimmed and trenched rack of lamb, (1 3/4 lbs.)
• 1/ 2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil

Makes 8 Servings (1 chop per serving)

1. Preheat oven to 450 F. Spray large heavy rimmed baking sheet with nonstick spray.
2. Mix together rosemary, chopped parsley, Parmesan, and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
3. With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper.
4. Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres.
5. Heat oil in large heavy skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 shops to skillet; cook until crusty and golden brown on the bottom, 1 1/2-2 minutes. With tongs, grip bone of each chop and turn. Cook on  second side until crusty and golden brown, about 1 1/2 minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheet. Repeat with remaining  4 chops.
6. Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145 F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This main dish is perfect for any celebration. These chops are succulent, juicy and flavorful. If you don't have egg substitute on hand, 1-2 eggs whisked will work just as well. Who knew that Parmesan and bread crumbs could taste so well with lamb? I highly recommend adding a touch of minced garlic with the Parmesan mixture because garlic always makes everything taste better. These chops serve well with cooked red potatoes and a vegetable side dish. You can also eat these chops by eating them with your hands. Nobody will care!

Spinach & Basil Salad with Beef

Ingredients:

• 1/2 small very ripe pear, cored & peeled
• 1 tbsp. white wine vinegar or cider vinegar
• 1/4 tsp. Worcestershire sauce
• salt
• freshly ground black pepper
• 2 cups lightly packed torn fresh spinach
• 1 cup fresh mushrooms, sliced
• 1/2 cup lightly packed fresh basil leaves
• 6 oz. sliced cooked beef, cut into thin strips (about 1 cup)
• 2 small oranges, peeled and sectioned, or 1 (11 oz.) can mandarin orange sections, drained
• 2 tbsp. sliced almonds

Makes 2 Servings

1. For dressing, in a blender or food processor combine the pear, vinegar, Worcestershire sauce, and pepper. Cover and blend or process until smooth.
2. In a bowl toss together the spinach, mushrooms, and basil leaves. Add the beef strips and orange sections. Toss lightly to mix. Add the dressing; toss to mix. Sprinkle each serving with almonds.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who knew that beef salads could be so tasty? A beef salad  can be succulent, juicy and flavorful when mixed with the right ingredients. The combination of basil and spinach put a Mediterranean twist on the traditional salad along with juicy oranges, beef and mushrooms. The pear dressing gives a vibrant flare to the salad too. Don't forget to season your beef with salt, freshly ground black pepper and minced garlic when you cook your beef for a flavorful piece of meat.

Pork, Orange & Fennel Salad

Ingredients:

• 2 tbsp. red wine vinegar
• 2 tsp. extra-virgin olive oil
• 2 tsp. water
• 3/4 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. freshly ground black pepper
• 4 cups lightly packed thickly sliced escarole
• 2 oranges, peeled & segmented
• 1 small fennel bulb, very thinly sliced
• 1/2 small red onion, thinly sliced
• 8 pitted Kalamata olives, halved
• 3/4 lb. roasted pork loin, trimmed and thinly sliced

Makes 4 Servings (2 cups salad & 1/2 cup pork per serving)

1. To make dressing, whisk together vinegar, oil, water, salt, oregano, and pepper in a small bowl; set aside.
2. Combine escarole, oranges, fennel, onion, and olives in a large bowl. Drizzle dressing over and gently toss until coated evenly. Divide salad evenly among 4 plates and top evenly with pork.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a refreshing salad that is both colorful and delicious. Don't be intimidated by the oranges or onions in this salad. The oranges add color and make the salad succulent and juicy. The dressing is simple, easy and delicious. The best thing about this salad is that the dressing is homemade and you know what is in it. You can make this salad any night of the week and everyone will be satisfied. Don't forget to season the pork with salt, pepper and garlic for flavor.



No-Cook Peanut Buttery Cookie Dough Bites

Ingredients:

• 3/4 cup canned chickpeas, rinsed and drained
• 1/3 cup packed dark brown sugar
• 3 tbsp. creamy peanut butter
• 1 tsp. light cream cheese
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 2 tbsp. whole-wheat flour
• 2 tbsp. peanut butter chips
• 2 tbsp. confectioners' sugar
• 2 tbsp. unsweetened cocoare made

Makes 36 Servings (1 cookie per serving)

1. Combine chickpeas, brown sugar, peanut butter, cream cheese, vanilla, salt, and baking soda in a food processor; process until very smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until dough is chilled, at least 1 hour or up to 4 hours.
2. Using  a melon baller, scoop out dough to make 36 small balls, gently placing them in large shallow bowl.
3. Whisk together confectioners' sugar and cocoa in a small bowl. Sprinkle 2 tablespoons of sugar cocoa mixture over dough balls and toss until coated evenly. Set aside remaining sugar-cocoa mixture. Arrange dough bites on serving plate; refrigerate up to several hours. Dust with remaining sugar-cocoa mixture just before serving.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook Don't be intimidated by these sweet treats. They are actually tasty. The combination of peanut butter and chocolate is divine. If you don't have peanut butter chips, substitute dark chocolate chips and they will be just as tasty. You'll forget these cookie dough bites are made of chickpeas. Chickpeas add protein and fiber to these sweet treats so you'll forget they are good for you.

 

Tomato & Red-Wine Braised Chicken Legs

Ingredients:

• 4 (1/2-lb.) whole chicken legs, skinned
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 (28 oz.) can Italian-seasoned crushed tomatoes
• 1/2 cup dry red wine
• 3 tbsp. fresh flat-leaf parsley, chopped
• 8 oz. pappardelle or extra-wide noodles

Makes 4 Servings (1 cup pasta, 1 chicken leg, & 1/2 cup sauce per serving)

1. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate.
2. Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and wine; bring to a boil. Reduced the heat and simmer, uncovered, about 5 minutes. Return the chicken to the skillet and add the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and pulls easily from the bones, 35-40 minutes.
3. Transfer the chicken to a plate; cover with foil to keep warm. Return the tomato mixture in the skillet to a boil. Reduce the heat to medium and cook, uncovered, until slightly thickened, about 8 minutes. Return the chicken to the skillet, then stir in the parsley and orange zest.
4. Meanwhile, cook the pasta according to the package directions, omitting the salt, if desired; drain. Divide the pasta among 4 plates, then top with a chicken leg and the sauce.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you enjoy Italian cuisine, this dish is for you. Chicken and tomatoes always make a delicious combination. The orange zest adds a touch of zing  and flare to this dish. If you don't have chicken legs on hand, use boneless, skinless chicken breasts and the meal will be just as tasty but the point value will decrease and the cooking time will decrease as well. This Italian comfort food will be a favorite on the weekend and make you wish you were in the heart of Italy.