Spanakopita Triangle

Ingredients:

• 2/3 cup crumbled reduced-fat feta cheese
• 1 (10 oz.) package frozen chopped spinach. thawed & squeezed dry
• 3 scallions, chopped
• 1/4 cup snipped fresh dill
• 1 large egg white
• 1/4 tsp. freshly ground black pepper
• 8 (12 X 17-inch) sheets frozen phyllo dough, thawed
• 2 tbsp. unsalted butter, melted

Makes 8 Servings (3 triangles per serving)

1. Place oven rack in center of oven. Preheat oven to 375 F. Spray baking sheet with nonstick spray.
2. With a fork, mash feta in a medium bowl. Add spinach, scallions, dill, egg white, and pepper, stirring until mixed well.
3. Lay 1 phyllo sheet on work surface with long side facing you (keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out); spray with olive oil nonstick spray. Top with another phyllo sheet and lightly spray. With a pizza cutter or a sharp knife, cut phyllo crosswise into 6 strips. Place scant 1 tablespoon of spinach mixture at one end of each strip. Fold corner of phyllo up and over filling, then continue folding flag-style to form triangle.
4. Arrange filled triangles on prepared baking sheet. Repeat with remaining filling and phyllo sheets, making a total of 24 triangles. Lightly brush tops of triangles with melted butter. Bake until golden brown, about 25 minutes. Serve hot or warm. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW New Complete Cookbook. This is a wonderful take on a classic Greek dish. Spanakopita is a wonderful Greek comfort food that is  delicious and filling. I added salt and minced garlic to the spanakopita because garlic and salt always make everything taste better. If you don't have unsalted butter on hand, drizzle some extra-virgin olive oil on top of the spanakopita and it will taste just as good and be just as flaky.  

Spinach and Chicken Triangles

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped cooked chicken breast
• 1/3 cup finely crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh dill
• 1 large egg white
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 14 (14 x 18-inch) sheets of phyllo dough, thawed 

Makes 14 Servings (4 triangles per serving)

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes.
2. Combine the onion, garlic, spinach, chicken, cheese, dill, egg white, salt, and pepper in a medium bowl until well mixed.
3. Preheat the oven to 375 F. Spray 2 jelly-roll pans or baking sheets with nonstick cooking spray.
4. Place 1 phyllo sheet on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray. Cut lengthwise into 4 strips. Place a rounded teaspoon of the spinach mixture in one corner of each phyllo strip and fold the phyllo diagonally over the filling to form a triangle. Continue to fold the phyllo (as if folding a flag) to the end of the strip. Place the phyllo triangles, seam side down, on a jelly-roll pan. Cover with a damp paper towel to prevent the phyllo from drying out. Repeat with the remaining phyllo and filling to make a total of  56 triangles. 
5. Bake the triangles until the phyllo is puffed and golden, about 15 minutes. Serve hot, warm, or at room temperature. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. I was cleaning out the fridge and pantry and this recipe looked too god to pass up. I was craving Spanakopita but I didn't have all the ingredients for the spanakopita but I had the ingredients for this version. These triangles were absolutely delicious and flavorful. The chicken, spinach and feta cheese go so well together in this Mediterranean snack. The serving of triangles give you a satisfying filling leaving you happy. When you do cook the chicken, don't forget to season the chicken with salt, pepper and minced garlic for a flavorful snack. These triangle make a delicious treat for lunch or a great appetizer at  party.

Chewy Chocolate-Walnut Cookies

Ingredients:

• 2 1/3 cups confectioners' sugar
• 3/4 cup Dutch-process cocoa powder
• 1/8 tsp. salt
• 3 egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup walnuts, chopped

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper  and lower thirds of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Sift together confectioners' sugar, cocoa powder, and salt into a medium bowl. With an electric mixer on low speed, beat the egg whites into the cocoa mixture until blended. Increase the high speed to high. Beat about 1 minute. Beat in the vanilla, then stir in the walnuts.
3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 inches apart, making a total of 24 cookies. Bake until shiny, cracked, and firm to the touch, 12-15 minutes. Let cool completely on the baking sheet on racks.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are  chewy and delicious. I think they are better than store-bought cookies. These cookies could also be considered gluten free because there is no flour in them. The Dutch-process cocoa mellows the flavor and gives the cookies a very deep color to them. If you don't have walnuts on hand, substitute almonds work just as well. 

Smoked Portebello Sloppy Joes

Ingredients:

• 1 tbsp.+ 1 tsp. extra-virgin olive oil
• 1 large red onion, finely chopped + 1/2 small red onion, sliced, for garnish
• 3 garlic cloves, minced
• 1 tsp. gluten-free chili powder
• 1/4 tsp. salt
• 1 lb. lean ground sirloin
• 1 can ( 14 1/2 oz.) no-salt-added diced tomatoes
• 3 tbsp. no-salt-added tomato paste
• 1 tbsp. gluten-free Worcestershire sauce
• 4 smoked or regular Portobello mushroom caps (4 inches across)
• olive oil cooking spray

Makes 4 Servings

1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, chili powder, and salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the beef to the skillet and cook, breaking it up with a spoon, until almost all browned but still a little pink, about 3 minutes.
3. Stir in the diced tomatoes, tomato paste, and Worcestershire sauce. Simmer until the sauce is thickened and flavorful, 15-20 minutes. It should be we not soupy. 
4. Meanwhile, scrape the black gills out of the mushroom caps and cut the stems flush with the mushrooms. Spray the mushrooms inside and out lightly with olive oil. Cook the mushrooms in a sandwich press, hinged electric grill, or on a preheated stovetop grill pan until tender (but not shriveled), 6-8 minutes, depending on the thickness of the mushrooms.
5. To serve, place a portobello cap gilled-side up on a plane and top with a generous 1/4 cup of the sloppy Joe mixture. Garnish with onion slices, if desired. 

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach Diet have done it again by taking a classic comfort food and kicking it up a notch with bold flavors. These Sloppy Joes are delicious whether they are gluten-free or not. The diced tomatoes and the tomato paste are the key to making these Sloppy Joes flavorful. This gluten-free dish can be made in 30 minutes or less and can be enjoyed any night of the week. 

Warm Beef & Broccoli Romesco Salad

Ingredients:

• 1 1/2 cups roasted red peppers
• 1/4 cup raw almonds
• 1 1/2 tbsp. so-salt-added tomato paste
• 1 1/2 tbsp. red wine vinegar
• 1 1/2 tsp. paprika
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1 head broccoli (about 1 lb.) 
• 1 lb. sirloin steak

Makes 4 Servings

1. In a food processor, puree the roasted peppers, almonds, tomato paste, vinegar, paprika, 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 2 tablespoons water. Transfer the dressing to a bowl and set aside.
2. Separate the broccoli florets from the stalks. Trim off the very bottoms of the stalks. Peel the stalks and cut crosswise into 1/2-inch-thick slices. Cut the broccoli into smaller florets. 
3. In a large skillet, bring 3 inches of water to a boil. Add the broccoli florets and the stalks. Cook, uncovered, until crisp-tender, about 5 minutes. Drain and run under cold water to stop the cooking. Drain again.
4. Preheat the broiler with the rack 4 inches from the heat.
5. Sprinkle the steak with the remaining 1/4 teaspoon salt and brush with the remaining 1 teaspoon oil. Broil until cooked to the desired degree of doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and when cool enough to handle, thinly slice.
6. Divide the beef among 4 plates and top with the broccoli. Dividing evenly, spoon the dressing on top. Serve warm or at room temperature.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. This is a delicious salad to kick-start your healthy lifestyle. Any kind of beef salad is really delicious when it's done right. This salad has a Spanish flare to it The dressing is a healthy take on a traditional Romesco sauce. I highly recommend adding minced garlic to the Romesco sauce because garlic always makes everything taste better. This Romesco sauce can also be used on chicken, fish, pork, and even eggs. 

Chicken Caesar Pitas

Ingredients:

• 1/4 cup plain low-fat yogurt
• 2 tbsp. low-fat mayonnaise
• 2 tbsp. grated Parmesan cheese
• 1 small garlic clove, minced
• 2 tsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 tsp. anchovy paste
• 1/4 tsp. freshly ground black pepper
• 2 cups chopped cooked, boneless, skinless chicken breast
• 4 (6-inch) whole wheat pita breads
• 8 small romaine lettuce leaves

Makes 4 Servings (1 sandwich per serving)

1. Combine the yogurt, mayonnaise, cheese, garlic, lemon juice, mustard, anchovy paste, and pepper in a medium bowl. Add the chicken and toss to coat with the dressing.
2. Cut a pocket in each pita. Fill each pita with one-fourth of the chicken mixture and 2 lettuce leaves.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. These treats are quick, easy and delicious. These treats can be made in 20 minutes or less. I highly recommend grilling the chicken because grilled chicken tastes so good. If you don't have pita pockets on hand, don't worry. These treats taste just as good as a salad as they do as pitas.