Tamale Pot Pies with Turkey & Pepper Jack

Ingredients:

• 1 1/4 lbs. ground skinless turkey breast
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (10 oz.) can diced tomatoes with green chiles)
• 1 (8 oz.) can no-salt added tomato sauce
• 1 cup fresh or frozen thawed corn kernels
• 1 tbsp. ground cumin
• 3/4 cup yellow cornmeal
• 1/4 tsp. salt
• 3 cups water
• 3/4 cup shredded fat-free pepper Jack cheese

Makes 6 Servings (1 pot pie per serving)

1. Preheat oven to 400 F. Spray 6 (8 oz.) ramekins or baking dishes with nonstick spray.
2. Spray a large skillet with nonstick spray and set over high heat. Add onions, garlic and turkey and cook, breaking up chunks of turkey with side of wooden spoon, until turkey is no longer pink, 5-6 minutes. Stir in diced tomatoes with juices, tomato sauce, corn, and cumin. Divide mixture evenly among ramekins.
3. Whisk together cornmeal, salt, and 3/4 cup of water in a medium bowl. Bring remaining 2 1/4 cups water to boil in medium saucepan over high heat; slowly whisk cornmeal mixture into boiling water. Reduce heat and simmer, stirring frequently, until thickened, 4-5 minutes. Remove from heat and stir in 1/2 cup Jack cheese.
4. Spoon cornmeal mixture evenly on top of turkey. Place ramekins on baking sheet and bake 8 minutes. Sprinkle remaining 1/4 cup cheese evenly over tops and bake until mixture is bubbly and cheese is melted, about 5 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. You can enjoy Mexican food without feeling guilty. Mexican food is a guilty pleasure and can be good for you when it's done right. These are a flavorful take on traditional chicken pot pies. These pot pies can be made and served in 30 minutes and can be enjoyed any night of the week. There's protein and five servings of vegetables in these pot pies so they are good for you. Don't forget to serve a glass of milk with these pot pies. The milk will cool the heat down in your mouth.

Crown Roast of Pork

Ingredients:

• 2 tbsp. + 2 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 2 tbsp. chopped fresh oregano or 2 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 1 (6-7 lb.) crown roast of pork, fat trimmed & bones frenched
• 4 celery stalks, cut into 1 1 /2-inch pieces
• 2 medium onions, quartered
• 2 medium carrots, cut into 1 1/2-inch pieces
• 1/4 cup water + 2 tbsp. water
• 1/4 cup dry red wine

Makes 8 Servings

1. Whisk together 2 teaspoons of the oil, garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
2. Position rack in the lower third of the oven and heat oven to 425 F.
3. Toss celery, onions, and carrots with remaining 2 tablespoons oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning.
4. Roast pork for 30 minutes, reduce heat to 350 F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few pork chops reads 155 F to 160 F, 1 1/4 to 1 1/2 hours.
5. Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
6. While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of pan. Simmer until you have a flavorful juice, 3-4 minutes.
7. Carve roast into thick chops and serve with pan juices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This elegant dish is easy to make. Pork can be an elegant dish to make and enjoy. If you don't have a crown roast of pork, use boneless pork chops or pork loin, rub the mixture all over the meat, grill the meat, let it rest and serve. The meat served alongside the chutney and vegetables is delicious.

Apple-Onion Chutney

Ingredients:

• 6 cups unsweetened apple cider
• 5 medium white onions, quartered
• 1/2 cup apple cider vinegar
• 1 tbsp. granular sugar substitute
• 1 tbsp. minced fresh ginger
• 3 large Granny Smith apples, diced
• pinch of ground cinnamon or ground cloves
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 2 cups (1 tablespoon per serving)

1. Combine cider, onions, cider vinegar, sugar substitute, and ginger in a large saucepan. Bring mixture to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the liquid to a syrupy consistency. 20-25 minutes.
2. Stir in apples, cinnamon, salt, and pepper. Continue to simmer gently until fruit is soft and chutney is thickened, 5-10 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This homemade condiment is a nice compliment to pork, chicken or ham. It's tangy and flavorful and can be enjoyed during the fall and winter months. The apples and onions make this chutney chunky and delicious.

Sunday Pot Roast

Ingredients:

• 2 tsp. herbes de Provence
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 (2 1/2-lb.) lean beef round roast, trimmed
• 1 tbsp. extra-virgin olive oil
• 3/4 lb. shallots, peeled
• 6 large garlic cloves, peeled
• 1 cup dry red wine
• 2 cups water
• 3 tbsp. tomato paste
• 1 bay leaf
• 3/4 lb. carrots, cut into 1/2-inch slices

Makes 8 Servings (2 slices meat & about 1/3 cup sauce with vegetables)

1. Preheat oven to 350 F.
2. Mix together herbes de Provence, 1 teaspoon of salt, and the pepper in cup; rub all over roast.
3. Heat oil in Dutch oven over medium-high heat. Add beef and  cook until browned on all sides, about 7 minutes. Transfer to plate.
4. Add shallots and garlic to Dutch oven; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add wine and cook until slightly reduced, about 2 minutes. Stir in water, tomato paste, remaining 1/2 teaspoon salt, and the bay leaf; bring to boil. Return meat to pot. Cover and transfer to oven; bake 2 hours.
5. Remove roast from oven. Stir in carrots. Cover and bake until meat is fork tender, about 1 hour, turning meat over after 30 minutes. Transfer roast to cutting board; cut into 1/4-inch slices. Return sliced meat to sauce in Dutch oven; keep warm until ready to serve. Discard bay leaf.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Pot roast is a wonderful comfort food to enjoy on the weekend. It's flavorful, comforting and delicious when it's done right. Don't forget to get good stew meat for this dish so the meat won't be tough. I highly recommend using reduced-sodium beef broth in place of the water for a more flavorful pot roast. 

Roasted Fingerlings with Garlic and Herbs

Ingredients:

• 1 lb. fingerling potatoes, scrubbed and halved lengthwise
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tsp. chopped fresh oregano or 1/4 tsp. dried
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. chopped fresh  flat-leaf parsley
• 1 tbsp. chopped fresh chives

Makes 4 Servings (3/4 cup per serving)

1. Preheat oven to 375 F. Spray small roasting pan with nonstick spray.
2. Combine potatoes, oil, garlic, oregano, salt and pepper in a prepared pan; toss until coated evenly. Roast, stirring occasionally, until potatoes are browned on outside and tender on inside, 35-40 minutes. Spoon into serving bowl and sprinkle with parsley and chives.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love oven-roasted potatoes once in a while. These potatoes are perfect to serve during the cold winter months. They will warm your kitchen and your soul. These potatoes are vegetarian and gluten free and go great alongside meat, turkey, and fish. The garlic and herbs mixed in with the olive oil make these potatoes heavenly delicious.

Mocha Pots de Creme

Ingredients:

• 1 cup fat-free half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute
• 1/4 cup packed dark brown sugar
• pinch salt
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat oven to 325 F.
2.  Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth.
3. Whisk together the egg substitute, brown sugar, and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake; the custards will continue to firm up as they cool.
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.



Zesty Chicken-Noodle Casserole

Ingredients:

• 6 oz. wide egg noodles
• 1 tbsp. extra-virgin olive oil
• 4 tsp. whole wheat flour
• 2 cups fat-free milk
• 1 tbsp. grated Parmesan cheese
• 2 cups cubed cooked chicken breast
• 1 red onion, chopped
• 2 tbsp. chopped jalapeno peppers
• 1 tbsp. Dijon mustard
• 4 tsp. seasoned dried bread crumbs

Makes 4 Servings (1 cup per serving)

1. Preheat the oven to 375 F. Spray 2-quart casserole dish with nonstick spray.
2. Cook noodles according to package directions, omitting salt if desired; drain.
3. Heat oil in medium saucepan over medium heat. Sprinkle with flour; cook, whisking constantly, 2 minutes. Whisk in milk and Parmesan; cook, whisking constantly, until sauce bubbles and thickens, about 3 minutes. Remove saucepan from heat.
4. Stir noodles, chicken, onion, jalapeno, and mustard into sauce. Transfer to prepared casserole dish; sprinkle evenly with bread crumbs. Bake until browned and bubbling, about 20 minutes.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW New Complete Cookbook. Casserole are the perfect comfort food to enjoy during a cold winter evening. This casserole dish is like a chicken-macaroni and cheese dish. It's a very filling and flavorful dish that will become a family favorite at the dinner table. The original recipe calls for canned chilies but using diced jalapeno peppers taste just as good.





Cinnamon-Raisin Baked French Toast

Ingredients:

• 8 slices cinnamon-swirl raisin bread, halved on diagonal
• 6 large eggs
• 1 cup fat-free half-and-half
• 3 tbsp. granular sugar
• 1 tsp. vanilla extract
• 3/4 tsp. ground cinnamon
• pinch nutmeg
• 1 tbsp. confectioners' sugar (optional)

Makes 6 Servings (2 half slices per serving)

1. Spray a 8 x 11 baking dish or casserole dish with nonstick spray.
2. Arrange bread in prepared baking dish, overlapping slices, if needed.
3. Whisk together eggs, half-and-half, 2 tablespoons of sugar, vanilla, cinnamon, and nutmeg in a medium bowl. Pour egg mixture evenly over bread, lightly pressing bread to help it absorb egg mixture. Cover and refrigerate at least 1 hour or up to overnight.
4. Preheat oven to 350 F.
5. Uncover dish and sprinkle French toast with remaining 1 tablespoon sugar. Bake until puffed and browned, about 35 minutes. Let cool about 10 minutes. Dust with confectioners' sugar and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is the perfect dish to make and enjoy on the weekend for brunch. French toast is a wonderful comfort food to enjoy during the cold winter months. The recipe calls for granular sugar but you can use honey in place of the sugar and the dish still tastes good. Milk is also a good substitute for half-and-half and whole wheat bread or challah bread are good substitutes if you can't get cinnamon-swirl raisin bread. Also, try topping this French toast with you favorite sliced fruit for a more filling and elegant dish.

Beef Tenderloin with Horseradish Sauce

Ingredients:
Tenderloin:

• 1 (4 lb.) whole beef tenderloin, tied
• 2 tbsp. coarsely ground black pepper
• 1 tsp. dried rosemary, crushed
• 1/2 tsp. salt
• 2 tbsp. extra-virgin olive oil

Sauce:

• 1 (8 oz.) container reduced-fat sour cream
• 2 tbsp. prepared horseradish
• 1 1/2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 8 (6 oz.) servings & 1 cup sauce (2 tablespoons sauce per serving)

1. Heat the oven to 450 F.
2. For the tenderloin: Place the meat in a large baking pan. Combine pepper, rosemary, and salt in a small bowl. Rub meat all over with oil, then rub in seasonings.
3. Roast until meat thermometer measures 125 F for medium-rare, 30 to 35 minutes. Allow meat to rest for 15 minutes before slicing into 1/4-inch-thick slices. Serve warm with horseradish sauce.
4. For the sauce: While meat is cooking, whisk together sour cream, horseradish, vinegar, mustard, salt, and pepper in a small bowl. Serve at room temperature with tenderloin.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook.  This is the perfect main course when you're having company over for an elegant dinner. The beef tenderloin is seasoned in a simple way and the horseradish sauce is easy to make. The sauce can be adjusted can be adjusted easily with a little more horseradish or Dijon mustard if you want more heat. If you don't have beef tenderloin on hand, you can use sirloin steak, skirt steak, or flank steak and grill the meat and serve the sauce on top of the meat and the meal will still be elegantly delicious. 

World's Easiest Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. light corn syrup
• pinch salt
• 8 oz. bittersweet or semisweet chocolate, finely chopped
• 1/2 tsp. vanilla extract

Makes 12 Servings (2 tablespoons per serving)

1. Combine the half-and-half, corn syrup, and salt in a heavy medium saucepan and set over medium-high heat. Bring to just a boil, whisking until smooth. Remove the saucepan from the heat. Whisk in the chocolate until melted and smooth.
2.  Return the mixture to a boil, whisking constantly; boil about 1 minute. Remove the saucepan from the heat and whisk in the vanilla. Use immediately or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat before serving.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love hot fudge sundaes, this sauce is for you. This hot fudge sauce tastes just as decadent as the hot fudge sauce at your local ice cream parlor. I highly recommend using dark or bittersweet chocolate in this recipe for a rich flavor. If you don't have vanilla extract on hand, use mint, peppermint, almond or orange extract for a more exotic or sexy flavor.

Slow-Cooker Turkey Meatballs Mustardy Sour Cream Sauce

Ingredients:

• 3 slices firm whole wheat bread, torn into pieces
• 1 lb. ground skinless turkey breast
• 1/3 cup finely chopped onion
• 1 large egg
• 2 tbsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp. A1 steak sauce
• 1/2 cup fat-free sour cream

Makes 6 Servings

1. Preheat the oven to 450 F. Spray a large rimmed baking sheet with nonstick spray.
2. Put the bread into a food processor or blender and pulse until it forms fine crumbs. Combine the bread crumbs, turkey, onion, egg, 1 tablespoon of the mustard, salt and pepper in a large bowl. With damp hands, form the mixture into 36 meatballs. Place the meatballs on the baking sheet. Bake until lightly browned, about 15 minutes.
3. Transfer the meatballs to a 5 or 6-quart slow cooker. Mix together the broth, the remaining 1 tablespoon mustard, and steak sauce in a glass measure; pour over the meatballs. Cover and cook until the meatballs are firm and cooked through the sauce has thickened slightly, 1-2 hours on high or 2-4 hours on low.
4. Just before serving, stir in sour cream until blended.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This comfort food is perfect to cook during the cold weather months on the weekend. Turkey meatballs are actually delicious. The meatballs come out firm and flavorful after coming out of the slow-cooker. I added minced garlic and parsley to the meatballs to make them more flavorful and the end result was delicious. The sauce is flavorful too. Serve these meatballs on top of cooked whole wheat couscous or cooked quinoa and the point value will increase the points value to 3 for a more filling meal.

Chicken and Tomatillo Enchilada Casserole

Ingredients:

• 2 lbs. tomatillos, husked and rinsed
• 1 cup chopped scallions
• 1/2 cup chopped fresh cilantro
• 1 or 2 jalapeno peppers, seeded and minced
• 2 large garlic cloves, minced
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 12 (6-inch) corn tortillas
• 3 cups shredded cooked chicken breast
• 12 tbsp. shredded reduced-fat Mexican cheese blend
• 12 tbsp. fat-free sour cream

Makes 6 Servings (2 enchiladas per serving)

1. Preheat oven to 350 F. Spray a 9 x 13-inch dish or casserole dish with nonstick spray.
2. Put tomatillos in a food processor and process until finely chopped. Stir together tomatillos, scallions, cilantro, jalapeno, garlic, salt and pepper in a large shallow bowl.
3. Dip both sides of 1 tortilla into tomatillo mixture. Place tortilla on foil on work surface; top with about 1/4 cup of chicken, 1/2 tablespoon of Mexican cheese blend, and 1 tablespoon of sour cream. Fold two opposite sides of tortilla over to enclose filling. Place enchilada, seam side down, in prepared baking dish. Repeat with remaining tortillas, chicken, 5 1/2 tablespoons of cheese, and sour cream, making total of 12 enchiladas. Pour remaining tomatillo mixture over enchiladas and sprinkle with remaining 6 tablespoons cheese.
4. Cover baking dish with foil. Bake 20 minutes; uncover and bake until heated through, about 10 minutes longer.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Mexican food is a wonderful comfort food that can be enjoyed during the cold winter months. Don't be intimidated by tomatillos. Tomatillos are called Mexican green tomatoes and belong to the tomato family. They look like small green tomatoes but they have papery husks on them which you can peel off. This casserole is flavorful and delicious. You can even used boneless, skinless turkey breast in place of the chicken and the casserole will still be delicious. I highly recommend using sharp cheddar or Monterey jack cheese in this recipe for a sharp, Mexican flavor.

Blue Cheese-Dressed Iceberg Lettuce "Steaks"

Ingredients:

• 2 very thin slices sandwich bread, cut into 1/2-inch cubes
• 1/2 cup low-fat buttermilk
• 1 tbsp. reduced-calorie mayonnaise
• 1/4 tsp. salt
• 1/4 tsp. hot pepper sauce
• 1 firm head iceberg lettuce, cored, ends trimmed, and cut into 4 thick slices
• 2 plum tomatoes, cut into 1/2-inch pieces (about 3/4 cup)
• 1/2 cup chopped sweet onion
• 1/2 cup coarsely crumbled blue cheese

Makes 4 Servings (1 lettuce steak, 1/4 of tomato, 1/4 of onion, 2 tablespoons cheese and 2 1/2 tablespoons dressing per serving)

1. Preheat oven to 350 F.
2. To make croutons, spread bread cubes on small baking sheet and bake, turning once or twice, until golden crisp, about 5 minutes.
3. To make dressing, whisk together buttermilk, mayonnaise, salt, and hot sauce in a small bowl.
4. Place 1 1 lettuce steak on each of 4 plates. Drizzle evenly with dressing and top with tomatoes, onion, blue cheese, and croutons.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is the perfect salad to serve alone or before the main dish of meat and potatoes. This salad is very filling and flavorful. Make sure the iceberg lettuce is cold so it can have that nice crunch to it. The blue cheese crumbles add a nice tangy flavor to the salad as well.