Cajun-Style Chicken Dip

Ingredients:

• 1/3 cup fat-free sour cream
• 2 tbsp. fat-free cream cheese
• 1 tbsp. lemon juice
• 1/4 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. hot pepper sauce
• 1/8 tsp. cayenne
• 1 cup finely chopped cooked chicken breast
• 2 tbsp. minced onion
• 2 garlic cloves, minced
• 1 tbsp. chopped fresh dill

Makes 8 Servings (1 tbsp. per serving)

 

Combine the sour cream, cream cheese, lemon juice, cumin, salt, black pepper, hot pepper sauce, and cayenne in a medium bowl until well blended. Add the chicken, onion, garlic, and dill; stir until blended. Transfer the dip to a serving bowl. Serve at once or cover and refrigerate for up to several hours.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dip is delicious with or without the chicken. This dip is delicious with vegetables, baked tortilla chips and goes great on other proteins as well. I added garlic to this dip because garlic always makes everything taste better.

Strawberry Shortcakes

Ingredients:

• 1 (1 lb.) container strawberries, hulled & halved
• 1/2 cup granulated sugar
• 2 tsp. fresh lemon juice
• 1 3/4 cups all-purpose or whole-wheat flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 4 tbsp. cold unsalted butter, cut into pieces
• 2/3 cup low-fat buttermilk
• 2 tbsp. fat-free milk
• 1 tbsp. turbinado (raw) sugar
• 3/4 cup plain fat-free yogurtan have your shotcake and eat

Makes 8 Servings (1 filled shortcake per serving)

1. Preheat the oven to 425 F. Spray baking sheet with nonstick spray.
2. Toss strawberries, 1/4 cup of granulated sugar, and the lemon juice in a medium bowl.
3. Whisk together flour, remaining 1/4 cup remaining granulated sugar, baking powder, and the salt in a large bowl. With pastry blender or 2 knives used scissors-style, cut butter into flour mixture until it resembles coarse crumbs. Gradually add buttermilk, stirring until flour mixture is moistened. Gather dough into ball and knead until just it holds together.
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut out shortcakes; gather scraps and reroll to cut out additional shortcakes, making a total of 8 shortcakes. Place shortcakes on prepared baking sheet. Brush with milk and sprinkle with turbinado sugar.
5. Bake until golden brown, 12-15 minutes, rotating baking sheet after 6 minutes. Transfer shortcakes to wire rack and let cool completely.
6. To serve, cut shortcakes horizontally in half. Place shortcake bottom on each of 8 plates; top each with 1/4 cup berries and 1 1/2 tbsp. yogurt. Cover with tops of shortcakes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your shortcake and eat it too. Weight Watchers has put a healthy and flavorful taste on these American classic desserts. These sweet treats are so succulent and juicy you will enjoy them again and again. Plus, you won't miss the whipped cream. If you don't want to mix the sugar in with the strawberries, substitute agave nectar, honey, pure vanilla extract or the pulp of a passion fruit for a sweet taste.

Southern-Style Greens

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3 slices turkey bacon, finely chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup water
• 1 (1-lb.) bunch kale, stemmed and thinly sliced (8 cups)
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 (1-cup) Servings

1. In a large skillet, heat oil over medium heat. Add bacon and cook until browned and crisp, 3-5 minutes. Remove bacon from the skillet with a slotted spoon and drain on paper towels.
2. Add onion and garlic to the skillet and cook, stirring occasionally, over medium heat until onion is softened, about 3 minutes. Add water and half of the kale; bring to a simmer, cover, and cook until kale is wilted, about 2 minutes. Add remaining kale, salt, and pepper; cover and cook until kale is tender and water has evaporated, about 3 minutes more.
3. Add bacon to the skillet; stir to combine with kale and heat through, about 30 seconds. Divide among 4 plates and serve warm.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a delicious side dish that goes great with chicken, pork, turkey, and even fish. A few slices of turkey bacon can turn this side dish into a yummy Southern favorite. You can use spinach in place of the kale and the side dish and it will taste just as good.

 

Smoked Chicken Waldorf Salad

Ingredients:

• 2 tbsp. fat-free mayonnaise
• 1 tbsp. plain fat-free yogurt
• 2 tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1/2 lb. smoked chicken breast, in one piece
• 1 Granny Smith apple, cored and thinly sliced
• 1 cup red grapes, halved
• 1 celery stalk, thinly sliced
• 1/2 small red onion, chopped
• 1/4 cup walnut halves, chopped
• 4 cups baby salad greens

Makes 4 Servings ( 1 1/2 cups chicken salad and 1 cup greens)

 

Whisk together mayonnaise yogurt, vinegar, Dijon mustard and pepper in a bowl, Cut chicken into thin strips. Add chicken, apple, grapes, celery, onion and walnuts to dressing and toss to combine. Serve over salad greens.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is a very quick and easy meal to put together and tastes delicious too. This salad is filled with flavor and its share of fruits and vegetables. A grilled chicken breast seasoned with salt and pepper will do just as well and the salad will still be delicious. Kids and adults will love this salad it will quickly fill you up.

Barbecue Pork with Mop Sauce

Ingredients:

• 2 tbsp. packed dark brown sugar
• 1 tbsp. paprika
• 1 tbsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. cayenne
• Freshly ground black pepper to taste
• 2 pork tenderloins (1 1/2 lbs.), trimmed of all visible fat
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 2 tbsp. molasses
• 2 tsp. Worcestershire sauce

Makes 6 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, cayenne, salt and pepper in a bowl. Rub half of the mixture all over the pork and let stand for 15 minutes.
3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses and Worcestershire sauce in a bowl.
4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand for 10 minutes before cutting each tenderloin into 12 slices. Serve with the sauce.

WW POINTS VALUE: 4 pts. (4 slices pork with about 2 tablespoons sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. My mother and I were craving meat and she asked me to do a simple pork dinner with a side of green beans. I wanted to do a Mexican pork dish so I scrambled to find a pork dinner we'd both enjoy. I came across this one and I always wanted to try this recipe. This dish was SOO delicious. If you love barbecue, you will love this dish, I guarantee. It's called Mop sauce because it comes from North Carolina. North Carolinians marinate their barbecued meats with a dry spice rub and then serve their meats in a vinegary and spicy sauce that gets "mopped up" with a piece of bread. We really love this mop sauce because it was packed with so much flavor and was thick and gooey. It tasted better than the barbecue sauce you would get at the grocery store. I highly recommend making extra sauce because people will be going back for seconds after one taste. You can all use the spice rub and sauce on chicken, beef, turkey, salmon, catfish and even some vegetables when you're in the mood for barbecue.

South Beach Waldorf Salad

Ingredients:

• 1 cup walnut pieces
• 1 (3/4-pound) head romaine lettuce, cut into bite-size pieces (8-10 cups)
• 2 small Granny Smith apples, diced
• 4 celery stalks, diced
• 2 tbsp mayonnaise
• 2 tbsp reduced-fat sour cream
• 1 tbsp +1 tsp fresh lemon juice
• 1/4 tsp salt
• freshly ground black pepper

Makes 10 (2-cup) Servings

1. Heat oven to 275 F. Place walnuts on a bakingsheet and toast until lightly browned, about 10 minutes. Cool briefly and chop.
2. Toss lettuce, celery, apples and walnuts together in a large serving bowl.
3. Whisk together mayonnaise, sour cream, lemon juice, and salt in a small bowl. Pour dressing over lettuce mixture and toss to coat. Season to taste with pepper and serve.

WW POINTS VALUE: 3 pts

 

Note: this recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who hasn't tasted a version of this American classic? The Waldorf Salad orginated in the 1890's at New York's great Waldorf-Astoria Hotel and has been served in restaurants ever since. This salad is well know fir its combination of crunchy apple, crisp celery toasted nuts and mayonnaise. This salad is perfect for a light lunch, dinner or even served at a dinner party before the main dish. It's also perfect to eat when it's too hot to cook and it will quickly fill you up. 

Thousand Island Dressing

Ingredients:

• 3 tbsp orange juice
• 2 tbsp light mayonnaise
• 2 tbsp minced green bell pepper
• 2 tbsp minced red bell pepper
• 2 tbsp tomato paste
• 2 tbsp plain fat-free yogurt
• 1 tbsp drained prepaired horseradish
• 1 tbsp grated onion
• 1 tsp Dijon mustard
• 1/2 tsp chili powder
• 1/4 tsp freshly ground black pepper

Makes 4 Servings

 

In a jar with a tight-fitting lid, combine all the ingredients; cover and shake well.  Refrigerate, covered, 2-3 hours. Shake again before serving.

 

WW POINTS VALUE: 1 pt (1/4 cup per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Forget the name brands you buy at the grocery store; you can make this classic salad dressing at home in no time at all. Thousand Island dressing gets its name in the 1000 Islands region of upsate New York. Horseradish, Dijon mustard and chili powder give this dressing a kick. Once you learn how to make your own salad dressings at home, you'll never buy the name brands again.



Romaine Hearts with Tuna, Edamame and Green Goddess Dressing

Ingredients:

• 1/2 medium avocado
• 3 tbsp mayonnaise
• 2 tbsp nonfat or low-fat plain yogurt
• 1 tbsp water
• 2 scallions, chopped
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 romaine hearts, chopped (8 cups)
• 2 (6-ounce) cans water-packed chunk light tuna, drained and flaked
• 1 cup frozen shelled edamame, defrosted

Makes 4 (2-cup) Servings

1. In a belnder, combine avocado, mayonnaise, yogurt, water, scallions and garlic; puree until smooth. Add basil, parsley, tarragon, lemon juice, salt and pepper; blend until just combined.
2. In a large bowl, combine romaine, tuna and edamame. Add dressing and toss. Serve at room temperature.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I'm in the middle of a heat wave, I'm hungry and I want to eat something but I don't want to cook in this HOT weather. I am on a roll with soup and salads and I wanted to try this dish. This salad was Delicious! This is a light and filling salad that makes a delicious meal or as a light salad for a larger meal. Green Goddess Dressing was created in the 1920's by the chef of San Fransisco's Palace Hotel for George Arliss, who was starring in William Archer's play, The Green Goddess. Green Goddess Dressing usually includes anchovies but this version of this dressing is anchovy-less and creamy. You can serve this dressing with chicken or fish and your dish will still be delicious. You can also use spinach, arugula or any other salad green in place of the romaine as well. One taste of this dressing and you will fall in love with this cool San Fransisco treat. 

Pulled Turkey Sandwiches

Ingredients:

• 1 (14 oz.) can lower-sodium chicken broth
• 1 (8 oz.) can no-salt-added tomato sauce
• 2 tbsp apple cider vinegar
• 2 tbsp sugar-free pancake syrup
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tsp mustard powder
• 1 tsp red pepper flakes
• 1 1/2 lbs. boneless, skinless turkey breast, cut into 4 or 5 pieces
• 4 whole-wheat or whole-grain hamburger buns (optional)

Makes 4 Servings

1. In a medium saucepan, combine the chicken broth, tomato sauce, vinegar, syrup, garlic, Worcestershire sauce, mustard powder and pepper flakes; bring to a boil over medium-high heat. Reduce the heat to low and add turkey; cover and simmer for 30 minutes.
2. Using a slotted spoon, transfer turkey to a large bowl to cool for about 10 minutes. Continue cooking sauce, uncovered, untilreduced by half, 10 -15 minutes (you should have at least 1 cup). Remove from the heat and transfer 1/2 cup of the sauce to a small bowl, leaving remaining sauce in the pan.
3. Using 2 forks, shred (pull) turkey. Return pulled turkey to the saucepan and stir to coat evenly with remaining sauce. Cook over low heat just to warm through, about 3 minutes. Divide turkey meat among buns, if using, and drizzle evenly with reserved sauce. Serve warm.

WW POINTS VALUE: 7 pts with bun, 5 pts without bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you are ever having a barbeque, this is the dish to serve. I love  a good barbeque once in a while and this pulled barbeque was absolutely delicious. Pulled meats are very popular in the American South during the summer. Pulled meats are cooked slowly until they are juicy and tender enough to be easily pulled apart or sliced. This sauce was such a nice treat because it was so sweet and tangy and it melted right in your mouth. You can use this sauce with chicken, beef or pork and your meal will still be delicious. You won't miss the buns the pulled meat is that good. I highly recommend serving Savory Cheddar Cheese Biscuits and Citrusy Hot Pepper Slaw for  a yummy barbecue.

Grilled Steak with Texas Mop sauce

Ingredients:

• 1/2 cup no-salt-added tomato sauce
• 1/4 cup strongly brewed decaffeinated coffee
• 2 tbsp Worcestershire sauce
• 1 tbsp sugar-free pancake syrup
• 1 (1 1/2-lb.) sirloin steak, about 1 1/2 inches thick
• 1 tsp freshly ground black pepper

Makes 4 Servings

1. In a small saucepan, combine tomaot sauce, coffee, Worcestershire sauce and syrup. Bring to a simmer and remove from heat. Transfer 2/3 cup of the sauce to a small bowl and reserve for dipping.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Rub steak on both sides with pepper. Grill steak , bastin frequently with remaining 1/3 mop sauce, 5-7 minutes per side for medium-rare. Allow steak to rest for 5-10 minutes.
3. Cut steak into thin slices, divide evenly among 4 plates and serve with reserved mop sauce for dipping.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Another Winner, Winner, steak dinner from the folks at South Beach. I'm not much of a coffee drinker but the coffee was delicious in this dish. Coffee often shows up in Texasin mop sauce. Mop sauce is a sauce that is used to mop, or baste, while it is cooking, resulting in a very moist and tender dish. Mop sauce came about hhen President Johnson threw a barbecue and called upon is favorite Pitmaster Walter Jetton to cook up a meal that often feed hundreds of people. This meal would be cooked on an open air fire pit that measured about 40 square feet. Walter would cover every square inch of this surface in ribs, roasts and meats of every variety. To keep the meat moist he mopped it, with a real mop. Hence the barbecue term, "mop." You can use any kind of steak, chicken, pork and certain kinds of fish with this mop sauce and you dinner will still be delicious. I do highly recommend seasoning the steak with freshly ground black pepper and garlic for a flavorful taste. Your family and friends will love this dish and keep coming back for more when you serve this dinner, trust me.



Mini Black & White Cookies

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2  1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup skim milk
• 3 large egg whites
• 2 cups powdered sugar, divided
• 1/4 cup boiling water,or more if necessary, divided
• 1/2 tsp vanilla extract
• 1 tbsp unsweetened cocoa

Makes 30 Servings

1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Beat butter and granulated sugar in a large bowl, using an electric mixer, until light and fluffy. Add whole eggs, one at a time, and incorporate with mixer; blend in 1 teaspoon of vanilla and lemon zest.
3. Mix together flour, baking powder and salt in a separate medium bowl.
4. Add half of flour mixture to butter mixture; add milk and beat well. Add remaining flour mixture and beat well.
5. Whip egg whites in a medium bowl, with a wire whisk, until soft peaks form; gently fold egg whites into cookie batter.
6. Drop batter by heaping teaspoons onto cookie sheets; batter should remain in high mounds. Make sure to leave at least 2-inches of space between each mound of batter.
7. Bake cookies until edges turn slightly brown, about 10 to 12 minutes. Remove from oven and let cool on cookie sheets for 1 to 2 minutes; move to wire racks and allow to cool completely.
8. Meanwhile, to make vanilla icing, combine 1 cup of powdered sugar, 2 tablespoons of boiling water and remaining 1/2 teaspoon of vanilla in a medium bowl; beat until smooth. Using a pastry brush or flexible spatula, paint half of each cooled cookie with vanilla icing. (NOTE: Make sure to ice the flat side of each cookie. You should always use the vanilla icing first)
9. To make chocolate icing, combine remaining cup of powdered sugar, cocoa and 2 tablespoons of boiling water in a medium bowl; beat until smooth. Add a little more water, a teaspoon at a time, if icing is too dry. Using the same brush or spatula, paint the second half of the flat side of each cookie. Allow icing to dry completely before serving.

WW POINTS VALUE: 3 pts (2 cookies per serving)

Note: This recipe appears on www.weightwatchers.com. Who does not loves cookies? Come on?! Black and white cookies are an American classic and so delicious. You can make these classic cookies at home and they will be just as delicious as the ones you buy at your local bakery or supermarket. Although I should warn you that when I made the vanilla and chocolate icings, they were very gooey but delicious. You can eat the cookies plain and they will still be yummy or you can dip the cookies into whichever icing you feel like.

Polynesian Steak & Sweet Potatoes- A new kind of Steak & Potatoes

Ingredients:

• 12 oz. lean flank steak, London Broil, or any other kind of top quality steak
• 3 small uncooked sweet potato(es), cut in half & each half cut into 6 wedges
• 1 cup pineapple juice or pineapple-orange juice
• 2 tbsp low-sodium soy sauce
• 1 tbsp ground ginger
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 Servings

1. In a large bowl, place steak and potatoes in a single layer (if possible) and add juice, soy sauce, ginger, salt and pepper; turn to coat. Cover bowl with plastic wrap; refrigerate at least 10 minutes and up to overnight to allow flavors to blend.
2. Off heat, coat a grill rack with cooking spray. Add steak and cook 4 to 6 minutes per side for medium, or longer for desired doneness. At same time, grill potatoes in a single layer, flipping once, until browned, about 3 to 5 minutes per side.
3. To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.

WW POINTS VALUE: 6 pts

Note: This recipe appears on www.weightwatchers.com. Here is another delicious dinner or what I like to call as "If you can't get to a steakhouse, let the steakhouse come to you." This is a different kind of meat and potatoes dish because of the exotic Polynesian flavors of pineapple, soy and ginger. Don't add too much salt to this dish because there is already some salt in the soy sauce. If you don't have access to a grill, don't worry. You can cook this meal on a grill pan heated over medium-high heat or use your broiler. If all the ingredients don't fit at once, cook the steak first and cover it to keep warm while you cook the potatoes. The cooking time on an outdoor grill may vary from the broiler or grill pan so keep an eye on your food. I used filet mignon in this dish and the meat just melted in my mouth. Now this dish isn't quite Iron Chef worthy, But I think Iron Chef Morimoto would like this dish. This is a geat dinner to make on a weeknight or date night and your family and friends will like this meal, I promise you.

Hawaiian Curried Chicken with Pineapple Salsa

Ingredients:

• Cooking Spray
• 2 tsp peanut oil
• 2 tsp minced ginger
• 1 large onion, chopped
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/8 tsp granulated sugar
• 1 lb. bonelesss, skinless chicken breast, cut into 1-inch chunks
• 1 cup light coconut milk
• 2 1/2 cups pineapple, diced
• 1/4 cup shallots, minced
• 1/4 cup fresh cilantro, minced
• 1/4 cup shredded coconut, toasted

Makes 6 Servings

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. This dish is the perfect weekend dish that is full of tropical flavor, heat and very filling. The ginger and curry give this dish heat and the pineapple and coconut give the dish an authentic tropical flare. This dish takes a while to make but it's worth making. I enjoyed this dish and would make it again. If you want to add more heat to this dish, use a curry with more flair.



Mini Whoopie Pies

Ingredients:

• Cookies:
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 tsp vanilla extract
 
• Filling:
• 2 cups confectioners' sugar
• 1/4 cup (1/2 stick) unsalted butter or margarine, softened
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• Food coloring (optional)

Makes 24 Sandwiches

1. Heat oven to 375 F. Line 2 or 3 large baking sheets with nonstick foil.
2. Cookies: In amedium size bowl, whisk flour, cocoa, baking powder and salt. In a large bowl, beat together the butter and sugar until smooth. Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color. On low speed, beat in half of the flour mixture. Beat in milk and vanilla and then teh remaining flour mixture.
3. Drop dough by level tablespoons onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2-inch round ( about 48 rounds total). Bake at 375 F for 12-13 minutes or until tops are dry. Cool completely.
4. Meanwhile, prepare Filling. In a medium-size bowl, beat together confectioners' sugar, butter, 2 tablespoons water, vanilla, almond and food coloring, if using. Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling. Store in airtight container.

WW POINTS VALUE: 4 pts

Note: This recipe appeared in an issue of Family Circle Magazine. I tore this recipe out of the magazine because it looked so delicious. Besides, who does not love chocolate? Whoopie pies are  considered a New England phenomenon and a Pennsylvania Amish tradition and are increasingly sold throughout the U.S.A. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout "Whoopie!" It is thought that the original Whoopie pies may have been made from cake batter leftovers. Both Maine and Pennsylvania claim whoopie pies are the official state desserts. Who cares? These sweet treats are devilishly declicious but to be eaten sparingly they are that good.

Chocolate Egg Cream

Ingredients:

• 1/2 cup 2% reduced fat milk 
• 2 Tbsp chocolate syrup
• 1 cup seltzer water                       

Makes 1 Serving

Pour milk into a tall glass and stir in syrup. Add seltzer and enjoy.

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. The egg cream is what some call the official beverage of New York City and it was created in the 19th Century in Brooklyn by candy store owner Louis Auster. It contains neither eggs nor ice cream and is exclusively a fountain drink. There have been attempt to bottle and sell egg cream but it hasn't been successful. Egg cream should me made fresh and can be made at home and with only 3 ingredients. This is a wonderful treat that can be enjoyed anytime, especially if you're craving a chocolate fix. You can also add your own flavored syrups to this drink but it will probably affect the points value.

South Beach Macaroni and Cheese

Ingredients:

• 8 oz. spelt or whole wheat elbow pasta
• 1 tbsp trans-fat free margarine
• 1 tbsp whole wheat flour
• 1 1/4 cups fat-free half-and-half
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 ( 1 1/2 cup) Servings

1. Heat oven to 400 F.
2. Bring a saucepan of salted water to a boil. Cook pasta until al dente (tender but still firm to the bite), about 6 minutes. Drain and rinse under cold water for 30 seconds.
3. While pasta is cooking, melt margarine in a wide, straight-sided skillet over medium heat. Add flour, reduce heat to low, and whisk continuously until flour is incorporated and cooked, about 2 minutes. Add half-and-half, bring to a simmer, and cook, whisking frequently, until blended and thickened, 3-5 minutes.
4. Add cheese, salt and pepper; stir until blended. Add pasta and stir until coated and warmed, 1 minute. Transfer to an 8 by 8-inch baking dish and bake for 10 minutes. Serve hot.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not like macaroni and cheese?! I think I may have found the best healthy homemade mac and cheese recipe that will out Kraft and Velveeta out of business. This mac and cheese is very cheesy, rich and creamy and good for you because you know what's in this recipe unlike the boxed mac and cheese you but at the grocery store. Cheddar cheese is mandatory for  mac and cheese but you and also use other cheeses like Monterey Jack, White Cheddar, Colby and any other kind of Mexican cheese or even a combination and it will still be heavenly delicious. 

Egg, Bacon & Tomato "Sandwiches"

Ingredients:

• 2 medium tomatoes, each cut into 4 slices
• 2 tsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 4 (1 oz.) slices Canadian bacon
• 1 tbsp white vinegar
• 4 large  eggs
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Heat oven to 400 F.
2. Season tomato slices with salt and pepper; place 4 of them in  a single layer in a nonreactive baking dish, spread with mustard and sprinkle with tarragon, if using.
3. Cook bacon in a large skillet over medium heat until lightly browned, about 2 minutes per side. Lay 1 bacon slice over each mustard-spread tomato slice. Transfer to the oven and bake until tomatoes begin to bubble, about 10 minutes.
4. Fill a straight-sided or wide saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a separate bowl or cup. Carefully slide each egg into the just-simmering water. Cook until desired doneness, about 3-4 minutes for soft-centered; remove with a slotted spoon, placing 1 egg atop each bacon slice. Top with remaining tomato slices and serve.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. As I've said before, sometimes breakfast for dinner is just what you need. This "sandwich" is a twist on the classic eggs benedict or a BLT. Oven-baked tomatoes, bacon and a touch of Dijon mustard with herbs, salt and pepper give this dish some added zing.
 

South Beach Classic Burger

Ingredients:

• 1 1/2 lbs. lean ground beef
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 oz. low-fat Swiss cheese slices
• 4 tsp Dijon mustard
• 4 green lettuce leaves
• 1 medium tomato, sliced
• 1 small red onion, thinly sliced

Makes 4 Servings

1. Heat grill or grill pan to medium-high.
2. Mix together beef, salt, and pepper; form into 4 patties. Grill patties to desired doneness, 4 minutes per side for medium. Top with cheese and cover; cook, until cheese is melted, 1 minute.
3. Remove from the heat, spread with mustard, and top with lettuce, tomato and onion; serve.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. There is nothing like having an old-fashioned burger for dinner. I'm so used to making ans eating gourmet burgers I just wanted try try a basic all-American burger. It was delicious. I highly recommend adding a minced clove of garlic and a teaspoon of Worcestershire sauce for a little more flavor. Plus, all the toppings will fill you up and you won't be hungry afterwards.  South Beach burgers are so delicious you will never go to a fast food joint if you're craving for a burger.
 

Boston Cream Pie

Ingredients:

Cake:

• 1 cup cake or all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup warm water
• 2 tbsp unsalted butter, melted
• 1 1/2 tsp vanilla extract

Custard:

• 1/3 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups 1% milk
• 1 large egg
• 1 tbsp unsalted butter
• 2 tsp vanilla extract

Glaze:

• 1/3 cup confectioners' sugar
• 3 tbsp cocoa powder
• 1/2 cup fat-free sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/4 tsp chocolate extract (optional)

Makes 12 Servings

1. To make the cake, preheat the oven to 350 F. Spray 2 (9-inch) round cake pans with nonstick spray. Line with wax paper rounds and spray with nonstick spray.
2. Whisk together the flour, baking powder and salt in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs until thickened, about 3 minutes. Gradually add the granulated sugar, beating until light and fluffy, about 3 minutes. Reduce the speed to low. Add the water, butter and vanilla; beat until blended. Add the flour mixture; beat until just blended. Pour the batter into the pans, dividing it evenly. Bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Let coolo completely in the pans on racks. Runa knife around the edges of the cakes to loosen them from the pans; invert onto racks. Remove the wax paper.
3. To make the custard, whisk together the granualted sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg until blended. Cook over medium heat, stirring constantly, until mixture simmers, about 3 minutes. Cook, stirring constantly, until thickned, about 1 minute longer. Remove the saucepan from the heat; stir in the butter and vanilla. Press a piece of plastic wrap directly onto the surface; let cool.
4. To make the glaze, sift together the confectionaers' sugar and cocoa in a small saucepan; stir in the condensedmilk and set over low heat. Cook, stirring, until the mixture bubblesand thickens, about 2 minutes; cook 1 minute. Remove the pan from the heat and stir in the vanilla extract and chocolate extract if using. let cool until thickened, about 10 minutes.
5. To assemble the cake, place 1 cake layer, bottom side up, on a serving plate. Whisk together custard until smooth; spread evenly over the layer, leaving a 1/2-inch border. Top with the remaining layer, top side up. Using a narrow metal spatula, spread the chocolate glaze evenly over the cake.

WW POINTS VALUE: 5 PTS

Note: This recipe appears in the WW All-Time Favorite Recipes Cookbook. In 1855 in Boston, the Parker House's pastry chef decided to dress up the hotel's Boston Pie, a 2 layer sponge filled with custard and dusted with confectioners' sugar, by topping it with a rich chocolate glaze. The chef renamed it the Parker House Chocolate Pie but over the years its name became the Boston Cream Pie. It still remains the signature dessert at the Omni Parker House and is the official State dessert of Massachusetts. I consider my self a Bostonian and I have always wanted make the official state dessert of Massachusetts. The cake was delicious as was the custard and the chocolate glaze was chocolatey. I screwed up on the chocolate glaze and the custard was not as custard-like but the cake was fluffy and moist. If and when I make this again, I'll make Boston Cream cupcakes so they will be easier to make and freeze. 

Buttermilk Biscuits

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup regular butter, cold
• 1/2 cup buttermilk, cold
• 1 Tbsp all-purpose flour, for rolling out dough

Makes 12 Servings

1. Preheat oven to 450 F.
2. In a medium bowl, combine flour, baking powder, baking soda and salt; mix well.
3. Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces in the size of small peas. (Do not blend butter in completely; dough should look lumpy.)
4. Mix a well in the center of dough and pour in buttermilk. work buttermilk into dough just enough to moisten all of flour; start with a pastry cutter and finish by kneading dough against side of bowl about 4-6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.
5. Work on a lightly floured surface, roll out dough into a 6X8-inch rectangle, about 1/2-inch thick. Cut dough into 12 equal pieces with a sharp knife. Place biscuits on an ungreased cookie sheet and bake until tops start to turn golden, about 10-12 minutes. Yields 1 biscuits per serving.

WW POINTS VALUE: 3 PTS

Note: This recipe appears on www.weightwatchers.com. Who does not love buttermilk biscuits? These Southern favorites will give restaurant chains a run for their money they are that tasty and delicious. Most buttermilk biscuits are drenched in butter and filled with so much fat and cholesterol. These Southern favorites are rich in flavor and flaky in texture and can be served as a side dish to a fried chicken dinner or backyard picnic.