Breakfast Berry Sundaes

Ingredients:

• 8 strawberries, hulled and sliced
• 1 cup low-fat vanilla yogurt
• 2 tbsp. granola
• 1 banana, peeled & sliced
• 1/2 cup fresh blueberries

Makes 2 Servings (1 sundae per serving)

 

Divide half of strawberries between 2 parfait or other glasses; top each with 1/4 cup of yogurt. Layer each with 1 tablespoon granola, 1/4 cup yogurt, 1/2 banana, and 1/4 cup blueberries.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is a patriotic and flavorful treat to enjoy for breakfast or lunch. It's quick, easy and flavorful. If you don't have vanilla yogurt on hand, plain yogurt will work and crushed nuts will work just as well as granola.

Five-Ingredient Tomato-Cheese Pizza

Ingredients:

• 3/4 lb. whole wheat pizza dough, at room temperature
• cornmeal, for the pan
• 1/2 cup tomato sauce
• 1/4 tsp. red pepper flakes
• 1 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Makes 8 Servings

1. Place oven rack on bottom rung oven and preheat oven to 500 F.
2. Turn dough onto lightly floured work surface. With lightly floured rolling pin, roll dough into 12-inch round. Sprinkle pizza pan or large baking sheet with cornmeal. Transfer dough to prepared pan, gently pulling dough back into 12-inch round. (If dough resists, cover lightly with clean kitchen towel and let rest about 10 minutes.)
3. Spread tomato sauce over dough; sprinkle with red pepper flakes. Top evenly with mozzarella and Parmesan. Bake until crust is golden and cheeses are melted, 12-15 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a quick and easy dish that is better than takeout. The only thing hard about this recipe is actually rolling out the dough because pizza dough sometimes has a mind of its own. This pizza tastes better and is cheaper than what you would order at a pizzeria. I highly recommend putting on homemade tomato sauce on this pizza as well as fresh herbs like basil and oregano for a more authentic Italian taste. It will be more than 5 ingredients but it's worth it.

Oven-Roasted Brussels Sprouts & Carrots

Ingredients:

• 3 carrots, cut lengthwise in half, then on the bias into long slices
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/4 cup per serving)

1. Preheat oven to 425 F.
2. Toss together all ingredients in a large baking pan. Spread vegetables in a single layer; roast, stirring every 10 minutes, until browned and tender, about 40 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appear in the WW New Complete Cookbook. This is a deliciously simple side dish that can go with any protein and make the meal more filling. This side dish is also a great way for you and your kids to eat those vegetables. There are only 5 ingredients in this dish so it will impress 5-ingredient chef Claire Robinson.

 

 



Peppery Cheese Popcorn

 Ingredients:. Place the

• 6 cups air-popped popcorn (1/3 cup unpopped kernels)
• butter-flavored cooking spray
• 2 tbsp. finely grated Parmesan cheese
• 1/4 tsp. freshly ground black pepper
• salto

Makes 2 (3-cup) Servings

 

Place popcorn in a large mixing bowl and coat lightly with cooking spray. Sprinkle with cheese and pepper and toss to combine. Season with salt and more pepper to taste; serve.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says popcorn is not good for you? Popcorn is a favorite snack when you're watching TV or a movie or even when you come home from work or school. You don't need a popcorn machine to make popcorn at home. All you need is a pot and olive oil. Heat a pot over medium heat with the oil in it & put the kernels in to let them pop. The kernels will eventually pop and the popcorn will taste just as good as microwave popcorn or popcorn you get at the movies. The butter spray combined with the Parmesan cheese, salt and pepper leaves a nice aftertaste in your mouth. There are only 5 ingredients in this recipe so feed this to Claire Robinson and she will be impressed. One bite of this popcorn and your movie night will never taste the same again.

Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. dark corn syrup
• 8 oz. semisweet chocolate, chopped
• 1 tsp. vanilla extract

Make 12 Servings (2 tbsp. per serving, 1 1/2 cups total)

1. Combine half-and-half and corn syrup in a heavy medium saucepan and set over medium heat. Bring to boil, whisking until smooth. Remove saucepan from heat. Add chocolate, stirring until melted and smooth.
2. Bring chocolate mixture to boil over medium-high heat. Boil 30 seconds, whisking constantly. Remove saucepan from heat; stir in vanilla. Use or cool to room temperature. Transfer to covered container; refrigerate up to 3 weeks.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Here's a sauce to put on your ice cream, frozen yogurt, gelato , or any other sweet treat to enjoy. The great thing about this hot fudge is it's homemade and there's no granulated sugar. You can use any kind of chocolate in this recipe such as bittersweet, dark, or milk chocolate and your hot fudge will be delicious no matter what. You ca also use almond, mint, coconut or peppermint extract in place of the vanilla to make this sauce different. This recipe also has less than 5 ingredients so 5-ingredient chef Claire Robinson will enjoy this sauce. 

Vanilla Frozen Yogurt

Ingredients:

• 2 cups plain low-fat yogurt
• 2 cups fat-free half-and-half
• 1 cup granulated sugar
• 2 tsp. vanilla extract
• pinch salt

Makes 8 Servings (1/2 cup per serving)

1. Whisk together all ingredients in a large bowl until sugar is dissolved.
2. Pout yogurt mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer yogurt to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 ps.

 

Note: This recipe appears in the WW New Complete Cookbook. If you enjoy frozen yogurt, you will love making this at home. It's very simple to make and delicious to enjoy. If you have this frozen yogurt in your freezer, you can do so many possibilities with different toppings. You can add hot fudge sauce, chocolate sauce, caramel sauce, fresh fruit, nuts, cookies, you name it. This recipe has only 5 ingredients. 5-ingredient chef Claire Robinson will love this dessert, I promise.

Ham and Cheese Frico Breakwiches

Ingredients:

• 1 cup shredded reduced-fat sharp cheddar cheese (4 oz.)
• 4 tsp. coarse-grain Dijon mustard
• 2 oz. sliced smoked ham, cut into 8 pieces
• 4 roasted red pepper halves (from a jar)
• 1/4 cup thinly sliced red onion

Makes 4 Servings (1 sandwiches per serving)

1. Heat the oven to 375 F. Line a baking sheet with parchment paper.
2. Using 2 tablespoons for each, sprinkle the cheese into 8 mounds on the baking sheet. Spread each mound into a 3-inch round. Bake for 3 minutes, or until the cheese has melted and spread lightly. Remove from the oven and let stand on he baking sheet until the cheese sets, about 2 minutes.
3. Using a thin-bladed metal spatula, lift the rounds off the baking sheet. Brush the smooth side of each round with mustard. Top each of 4 rounds with 1 piece of ham, a red pepper, another piece of ham, and one-fourth of the onion. Top with the remaining cheese rounds, mustard side down, and serve warm.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a breakfast sandwich but you can eat this 'sandwich' for breakfast, lunch, or dinner. This sandwiches are made from frico, or cheese crisps in place of bread. You can use a variety of shredded cheeses such as Monterey Jack, Provolone, Mozzarella, Swiss, Gruyere, etc, a variety of meats such as sliced turkey, roast beef, Canadian bacon, and a variety of vegetables such as tomatoes, bell peppers, spinach, arugula, etc. and use pesto, chimichurri, romesco in place of the mustard for a variety of breakwiches and you'll have endless possibilities.  

Triple Berry Cooler

Ingredients:

• 3/4 cup fresh or frozen raspberries
• 3/4 cup fresh or frozen blueberries
• 3/4 cup (6 oz.) low-fat or nonfat yogurt
• 1/4 cup skim or 1% milk
• fresh berries, for garnish

Makes 2 (1-cup) Servings

 

In a blender or food processor, puree the berries. Add the yogurt and milk. Process until smooth. Pour into 2 tall glasses and garnish with additional fresh berries, if desired.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This quick and easy drink is filled with vitamins, calcium, antioxidants and other good stuff to keep you filled and keep you going. You can use any kind of berry (blackberry, blueberry, raspberry, strawberry, etc.) in a combination or just using one berry and it will be comforting. I highly recommend adding a touch of vanilla extract for more flavor because vanilla goes so well with fruit. Claire Robinson will love this drink because it has 5 ingredients or less.

Almond-Jam Bars

Ingredients:

• 1 cup unbleached almonds (5 oz.)
• 1/4 cup granular sugar substitute
• 1/4 tsp. salt
• 1 large egg white
• 1/4 cup sugar-free jam

Makes 27 bars (3 per Serving)

1. Heat the oven to 375 F. Line a large baking sheet with parchment paper.
2. in a food processor, process the almonds, sugar substitute, and salt until finely ground. Add the egg white and process until the mixture forms a paste.
3. Transfer the dough to the baking sheet and shape into a 14 X 2-inch log. with a moistened thumb, make a 1/4-inch-deep trench down the length of the log. Bake for 12-15 minutes, until lightly golden and set.
4. A few minutes before the log comes out of the oven, in a small saucepan, heat the jams over low heat until melted.
5. Once the log is baked, immediately spoon the jam along the trench. Cool the log on the baking sheet for 10 minutes before cutting crosswise on an angle into 27 bars, each a scant 1/2 inch thick.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This may look complicated but it's not. I like to think of this treat as a healthy take on PB&J for dessert. There's no peanut butter in this recipe but the ground almonds and any flavor jam will do. ground almonds take the place of  flour so this is probably gluten-free. These bars actually make a nice sweet treat that can be enjoyed anytime of the day. Claire Robinson would enjoy these treats as well because it's a 5-ingredient fix.

 

Cranberry-Orange Compote

Ingredients:

• 2 cups fresh or frozen cranberries
• 1 tbsp. grated orange zest
• 1/8 tsp. ground cinnamon
• 1 cup water
• 1/2 cup granular sugar substitute

Makes 8 (3-tablespoon) Servings

 

Place the cranberries, zest, cinnamon and water in a medium saucepan over medium heat; stir to combine. Bring to a simmer and cook, stirring occasionally. until berries have popped and compote has thickened, about 10 minutes. Remove from heat and stir in sugar substitute to taste. Serve at room temperature.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This zesty side dish adds zing and plenty of Vitamin C to the main dish. You can serve this side dish with chicken, turkey, pork or even duck and it's really good. This side dish also makes a great spread if you want a leftover turkey sandwich the next day. This side accompaniment has five ingredients and will definitely impress Claire Robinson.

Lemon Ginger Tea

Ingredients:

• 2 tbsp. fresh ginger, chopped
• 4 cups water
• 1 lemon
• 2 tbsp. agave syrup
• 1 pinch salt

Makes 4 Servings (1/2 Cup per Serving)

1. Place ginger and water in a small pot. Cut lemon in half; squeeze juice into pot; add lemon halves. Bring to a simmer; cook for 5 minutes. Remove from heat. Let sit for 10 minutes. Remove lemon halves.
2. Stir in agave syrup and salt. Let cool. Strain before serving.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and simple drink that will cleanse your palate. You can use a combination of lemon and lime or use either lemon or lime in this drink or use honey in place of the agave nectar and your drink will still cleanse your palate. Lime and ginger will give this drink and Asian flare. Serve this drink to 5-Ingredient Chef Claire Robinson and she'll be happy.

Frozen Fruit Sorbet

Ingredients:

• 2 medium bananas
• 1 cup sliced strawberries
• 2 tbsp. water
• 1 tbsp. fresh lemon juice
• Fresh strawberries (optional)
• waxed paper

Makes 4 Servings (1/2 per serving)

1. Peel bananas and cut into 1-inch pieces. Place banana slices and strawberries in a waxed-paper-lined 15 x 10 x 1-inch baking pan. Cover and freeze for 1 1/2-2 hours or until completely frozen.
2. In a food processor, combine frozen fruit, water, and lemon juice. Cover and process until smooth. If desired, garnish with fresh strawberries.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is such a fruity and tasty sorbet, you'll eat it again and aging. Plus, it's perfect  to enjoy on a hot summer day. I used fresh bananas and strawberries because they added so much tart, flavor and bold color to the sorbet. I highly recommend adding equal parts of lemon and lime juice for more flavor and zing to the sorbet. The fresh fruit is so ripe you won't miss the sugar in this sorbet and it's better than what you'd get at the ice cream parlor. This dish is a 5-Ingredient fix and will impress Claire Robinson I promise.



Baked Pesto Chicken

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 1/2 cup pesto (from a jar)
• 2 oz. shredded part-skim mozzarella cheese (1/2 cup)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 375 F.
2. Season chicken with salt and pepper. Spread 1/4 cup od the pesto in a 9- by 13-inch baking dish. Lay chicken breasts over pesto in an even layer and spread with remaining pesto.
3. Cover baking dish with foil and bake chicken until cooked through, 20-25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you are hungry, you're craving a dinner that will fill you up and you don't have the effort to go out to a restaurant, this meal is totally for you. This quick and easy Italian dinner has a nice filling taste to it. It may look a little messy but it's a delicious dinner that can be made and enjoyed any day of the week. I highly recommend making your own pesto because it tastes so deliciously refreshing. This dish also has 5 ingredients so if one of your dinner guests is 5-ingredient fix Chef Claire Robinson, she will be impressed. Next time you want a filling Italian dinner, cook this dish at home and everyone will be happy.

Fresh Blackberry Tartlets

Ingredients:

• 12  frozen mini phyllo tartlet shells, defrosted
• 15 blackberries
• 3/4 cup fat-free or light whipped topping
• 1 tsp. fresh lemon juice
• 1/4 tsp. vanilla extract

Makes 4 (3-piece) Servings

1. Heat the oven to 350 F. Arrange tart shells on a baking sheet and bake until crisp, 3-5 minutes. Allow to cool before filling, about 5 minutes.
2. Set aside 12 blackberries for topping tarts. Place remaining blackberries in a small bowl and mash with a fork. Add whipped topping and stir to combine. Stir in lemon juice and vanilla.
3.  Spoon 1 tablespoon of the whipped topping mixture into each tart shell. Top each tart with a blackberry and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love fresh berries once in a while? This quick and easy dessert looks pretty and tastes nice. It's perfect for that little treat that quickly fills you up. The combination of berries, lemon juice and vanilla is divine. You can make these elegant treats for a party and they will quickly go, I guarantee. You can use any kind of berry and/ or lime juice and they will still be delicious. This treat is a 5-ingredient fix and will certainly impress Claire Robinson.

 

Roasted-Pepper Cream

Ingredients:

• 1 jar (7 ounces) roasted red peppers, drained
• 2 tbsp. fat-free sour cream
• 1 tsp apple cider vinegar
• salt
• freshly ground black pepper

Makes 1 cup

 

In a blender or food processor, combine the peppers, sour cream, vinegar, salt and pepper to taste. Refrigerate until ready to serve.

 

WW POINTS VALUE: 0 pts (2 tablespoons per serving)

 

Note: This recipe appears in the South Beach Diet Cookbook. This cream makes a delicious topping or condiment for burgers, sandwiches, omelettes, poultry, steak, fish, etc. the heat from the peppers goes very well with the coolness of the sour cream. Since this is a 5-ingredient side dish, serve this to 5-ingredient fix chef Claire Robinson and she will be impressed.

Blueberry Sherbet

Ingredients:

• 3 cups thawed frozen blueberries
• 1/2 cup granulated sugar
• 1 tbsp. fresh lime juice
• 1 envelope unflavored gelatin
• 2 cups low-fat buttermilk

Makes 8 Servings

1. In a large saucepan, combine the blueberries, sugar and lime juice; sprinkle with the gelatin. Let stand for 2 minutes. Simmer over medium-low heat, stirring constantly, until the sugar and gelatin completely dissolve, about 3 minutes. Remove from the heat; stir in the buttermilk. Transfer to a 2 1/2-quart freezer-safe container with a tight-fitting lid; freeze, covered, until mixture resembles set gelatin, 4-6 hours.
2. In 2 batches, in a blender or food processor, puree the berry mixture; return to the container. Freeze, covered, overnight. Let stand at room temperature 5 minutes before serving.

WW POINTS VALUE: 2 pts. (2/3 cup per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Summer is here and you want to cool off from the heat. This treat is totally for you. This icy, cold treat is better than what you'd get at you local ice cream parlor and much healthier for you. One bite of this and you  won't be visiting your local ice cream parlor as often as you used too.The combination of buttermilk and lime juice add the right amount of tartness to this dessert. A sherbet is usually a smooth, frozen mix of fruit and /or juice, sugar and water with the addition of milk, egg white or gelatin. This sherbet was so delicious especially when it's topped with fresh blueberries and Blueberry Schnapps which might affect the points value. You can make this sherbet with just about any kind of fruit and it will still be delicious. I highly recommend serving this dessert when your having company especially 5-Ingredient Fix Chef Claire Robinson because they will be very impressed.

Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic, papery skin removed and top sliced off to expose cloves
• 1 1/4 lbs. all-purpose potatoes, peeled and thinly sliced
• 1 bay leaf
• 1/2 tsp salt
• 3 tbsp fat-free buttermilk

Makes 4 Servings

1. Preheat the oven to 350 F. Wrap the garlic head in aluminum foil; bake until thecloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
2. In a large pot, combine the potatoes, bay leaf, 1/4 teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer and cook until the potatoes aretender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf.
3. With a potato masher or elecdtric mixer at low speed, mash the potatoes with the garlic, buttermilk andthe remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed.

WW POINTS VALUE: 2 pts

 

Note : This recipe appears in the WW New Complete Cookbook. I made these as a side dish to go with my lamb for Easter and they were different and delicious. I do recommend  emptying the pot of all the cooking liquid after the potatoes have been cooked because no one wants water in their mashed potaotes. Roasted garlic gives this mashed potatoes a new kick of flavor and takes it to another level of comfort. The combination of roasted garlic and buttermilk make these mashed potatoes so delicious you will not notice there isn;t much fat. I do recommend roasting the garlic along with the meat in the oven (separately) so that everything is in order when you're cooking. 

Chocolate Dipped Macaroons

Ingredients:

• 3 large egg whites
• 2/3 cup granulated sugar
• 1 1/2  tsp. vanilla extract
• 2 1/2 cups shredded coconut
• 3 oz. bittersweet chocolate, cut into small pieces

Makes 32 Servings

1. Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper. 
2. In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
3. Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets. 
4. Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
5. Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.

WW POINTS VALUE: 2 pts (1 cookie per serving)

 

Note: This recipe appears on www.weightwatchers.com. Passover and Easter are appraoching and it's  a good excuse to bakse some delicious treats. Macaroons are the ultimate guilty pleasure for any Jewish holiday. These treats are easy enough to make and enjoy all year long. One bit of these and you'll never buy those brand name candy bars or cookies at the store again. These cookies are only 5 ingredients so 5-ingredient queen Claire Robinson will be impressed.

Grilled Pineapple with Coconut Sorbet

Ingredients:

6 Tbsp dried shredded and sweetened coconut meat 6 slices  pineapple, fresh, cored (about 1/2-inch-thick) 1 tbsp honey pinch of cinnamon, nutmeg, ginger or star anise (optional) 1 1/2 cups coconut sorbet

 

Makes 6 Serving

1. Heat a grill or stove-top grill pan.
2. Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30 second intervals.
3. Brush pineapple with honey and spices; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side.
4. To serve, place 1 pineapple slice on each of 6 plates; top each with 1/4 cup sorbet and sprinkle each with 1 tablespoon coconut. Serve immediately.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears on www.weightwatchers.com. My mom and I recently had this for dessert and it was so delicious. Coconut and pineapple are so good together. There is nothing like cooked pineapple and cooked shredded coconut meat. I added a pinch of cinnamon to the honey to give the dessert a little more flavor. The shredded coconut meat adds flavor and a nice crunch to the dessert. This dessert is the perfect ending when you're having company over for dinner because it's a great finish. 5-ingredient chef Claire Robinson will love this dish as well.

 



Grilled Ginger Salmon

Ingredients:

• 1/3 cup canola oil
• 3 tbsp minced fresh ginger
• 1 tbsp reduced-sodium soy sauce
• 2 garlic cloves, minced
• 10 (6-ounce) salmon fillets, about 1-inch thick

Makes 10 (6-ounce) Servings

1. Whisk together oil, ginger, soy sauce and garlic in a small bowl; divide marinade between 2 large resealable plastic bags. Place 5 fillets in each bag, seal bags and turn to coat salmon with marinade. Lay bags flat in the refrigerator. Refrigerate at least 2 hours or overnight, turning once.
2. Heat a grill or grill pan to medium-high. Remove salmon from bags and grill until medium-rare, about 5 minutes per side. Serve warm.

WW POINTS VALUE: 10 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I have now come to really enjoy fish no matter what kind it is. Grilled salmon or Arctic char is really delicious because it's flaky and moist.  Salmon is high in point and calorie value but it's also high in omega-3 and protein and will fill you up. If you don't want to use salmon, I highly recommend Arctic Char because it's just like salmon but has fewer calories. This is a great main dish if you want a simple dinner but I do recommend marinating the fish for more than an hour if you want more flavor. 5-ingredient fox queen Claire Robinsoon will be impressed with this meal as well.