Croque Monsieur Egg Rolls

 Ingredients:

• 5 oz. lean cooked ham, finely diced (about 1 1/4 cups)
• 2 oz. low-fat Swiss cheese, finely chopped (about 1/2 cup)
• 1 tbsp. uncooked scallions, minced
• 8 egg roll wrappers
• cooking spray
• 1/4 cup honey mustard

Makes 8 Servings (1 egg roll  & 1 1/2 teaspoons mustard per serving)

1. Preheat oven to 400 F. 
2. Combine ham, cheese, and scallion in a small bowl; mix well. 
3. Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down-like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of the wrapper, leaving 1/2 inch of space at the bottom and top. 
4. Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients. 
5. Place filled wrappers on prepared baking sheet; lightly coat surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. These are a tasty and different take on a traditional French dish. These treats use egg roll wrappers and the wrappers work really well. I highly recommend adding a touch of minced garlic and diced red bell pepper for more flavor and a little more crunch to these treats. These treats can be enjoyed for lunch, dinner or even a light snack. 

Vegetable Tart

Ingredients:

Tart Shell:

• 1 1/2 cups whole wheat flour
• 2 tbsp. chopped fresh herbs such as chives, parsley, thyme
• 1 tsp. salt
• 1/4 cup extra-virgin olive oil
• 10 tbsp. ice water

Filling:

• 2 tsp. extra-virgin olive oil
• 2 large shallots, chopped
• 1 1/2 cups thinly sliced mushroom caps
• 1/2 lb. asparagus, cut into1-inch pieces
• 1 (10 oz.) frozen spinach thawed and squeezed of excess liquid
• 1/2 cup part-skim ricotta cheese
• 3 large eggs
• salt 
• freshly ground black pepper
• 1/2 cup shredded reduced-fat Swiss cheese 

Makes 8 Servings

1. Heat the oven to 325 F. Coat a 9-inch tart pan with cooking spray. 
2. For the tart shell: In a large bowl, stir together the flour, herbs and salt. Blend in the oil with your fingers. Add the water, a couple of  tablespoons at a time, blending until a ball forms. Knead a few times until smooth. Pat into a disk, wrap in plastic, and refrigerate for 15 minutes. 
3. Meanwhile, to  make the filling: In a large skillet, heat the oil over medium-high heat. Add the shallots and cook for 2 minutes. Add the mushrooms and cook for 3 minutes. Add the asparagus and cook for 3 minutes. Stir in the spinach. 
4.  Roll the dough out to a 12-inch circle. Press into the tart pan, tucking the edges under. Prick the dough with a fork several times. Bake for 10 minutes, or until the crust looks dry. Let cool briefly. Increase the oven temperature to 350 F. 
5. In a large bowl, stir together the ricotta, eggs, vegetable mixture, salt, and pepper to taste. Spread in the tar shell. Top with the Swiss cheese. Bake for 50-55 minutes, until lightly browned. Serve warmed or at room at temperature. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This tart is a delicious treat. This tart is both filling and flavorful with the herbed crust, vegetables, eggs and cheeses. If you don't have ricotta cheese on hand, use cottage cheese and the tart will be just as delicious. Italian cheeses such as mozzarella, provolone and Parmesan cheese work just as well as Swiss cheese. Kale and arugula work just as well as spinach in this recipe too. This recipe will be a new comfort food for both meat lovers and vegetarians. 

Sweet Onion, Bacon, and Cheese Tarts

Ingredients:

• 1 tsp. extra-virgin olive oil
• 1 sweet onion, quartered and thinly sliced
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 slices Canadian bacon, finely chopped
• 1 egg, mixed well
• 2 tbsp. fat-free half-and-half
• 1 tsp. Dijon mustard
• pinch cayenne 
• 24 frozen mini phyllo tart shells
• 1/3 cup shredded reduced-fat Swiss cheese

Makes 24 tarts (1 tart per serving)

1. Heat the oil in a medium skillet over medium heat. Add onion, salt, and pepper; cook, stirring, until onion is golden brown, about 12 minutes. Transfer to a small bowl.
2. Add bacon to skillet and cook, stirring, until lightly browned, about 2 minutes. Add to onion and mix well. 
3. Preheat oven to 350 F. 
4. Meanwhile, whisk together egg, half-and-half, mustard and cayenne in a small bowl. Arrange tart shells on baking sheet. Spoon onion-bacon mixture evenly into shells. Top each with about 3/4 teaspoon egg mixture. Sprinkle evenly with Swiss cheese; bake until filling is set, about 15 minutes. Serve warm. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Family Meals Cookbook. These tarts are both filling and delicious. These tarts may be little but they pack a lot of flavor. These tarts can be served as appetizers at a fancy party or can be enjoyed as a light snack at home. 

Southwestern Green Chile Cheeseburgers

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup fat-free salsa verde
• 1 1/2 tsp. chili powder
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 4 (1/2 oz.) slices reduced-fat Swiss cheese
• 4 small Romaine lettuce leaves 
• 4 light whole wheat buns, split and toasted
• 8 thin tomato slices
• 8 thin slices sweet onion

Makes 4 Servings (1 garnished burger per serving)

1. Mix together beef, salsa, garlic,chili powder, and salt in a large bowl just until well combined. With damped hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray grill rack or pan with nonstick spray and set over medium  heat. Put patties on grill and grill until browned. Turn burgers; top with Swiss cheese and grill until cheese is melted and instant-read thermometer inserted into side of burger registers 160 F, about 5 minutes longer. 
3. Place lettuce and burgers on bottoms of English muffins. Top each with 2 tomato slices, 2 onion slices, and tops of muffins.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are a take on gourmet burgers and they are delicious. The salsa verde in this burger is both spicy and flavorful and give the burger and extra kick of heat. If you want an authentic Southwestern flare, use Mexican or cheddar cheese in place of the Swiss cheese to add a more sharp flavor to the burgers. I also highly recommend grilling the onions alongside the burgers because grilled onions taste delicious on burgers. Don't forget to add freshly ground pepper to the burgers for a nice peppered crust. 

Sweet Onion, Bacon, & Chese Tarts

Ingredients:

• 1 tsp. extra-virgin olive oil
• 1 sweet onion, quartered and finely sliced
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 slices, Canadian bacon, finely chopped
• 1/4 cup fat-free egg substitute
• 2 tbsp. fat-free half-and-half
• 1 tsp. Dijon mustard
• pinch cayenne
• 24 frozen mini phyllo tart shells
• 1/3 cup shredded reduced-fat Swiss cheese

Makes 24 Servings (1 tart per serving)

1. Heat oil in medium skillet over medium heat. Add, onion, salt and pepper; cook, stirring, until onion is golden brown, about 12 minutes. Transfer to a small bowl.
2. Add bacon to skillet and cook, stirring, until lightly browned, about 2 minutes. Add onion and mix well.
3. Preheat oven to 350 F.
4. Meanwhile, whisk together egg substitute, half-and-half, mustard, and cayenne in small bowl. Arrange tart shells on baking sheet. Spoon onion-bacon mixture evenly into shells. Top each with about 3/4 teaspoon egg mixture. Sprinkle evenly with Swiss cheese; bake until filling is set, about 15 minutes. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. These are what I call breakfast treats in a tart. If you love bacon and eggs, these treats are for you. These tarts are filled with flavors of breakfast and they are very delicious. If you don't have egg substitute, use 1 egg mixed and the tarts will still be delicious. I highly recommend adding minced garlic with the onion because garlic always makes everything taste better. If you don't have Swiss cheese, substitute any Italian cheese, Mexican cheese or cheddar cheese and the tarts will still be tasty. 

Tomato-Basil Soup

Ingredients:

• 2 all-purpose potatoes, scrubbed and cut into 1/2-inch dice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup packaged matchstick-cut carrots
• 6 cups reduced-sodium chicken broth
• 2 zucchini, quartered lengthwise and sliced
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 cup frozen cut green beans
• 1 cup frozen peas
• 1/2 tsp. freshly ground black pepper
• 1/4 cup lightly packed torn fresh basil
• 1/4 cup shredded fat-free Swiss cheese

Makes 4 Servings ( 1 3/4 cups per serving)

 

Combine the potatoes, onions, garlic, carrots, and broth in a large saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, about 5 minutes. Stir in the zucchini, tomatoes, green beans, peas, and pepper; cook until the vegetables are tender, about 10 minutes longer. Remove from the heat; stir in the basil and sprinkle with the Swiss cheese.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Tomato soup is a wonderful comfort food when it's done right. This tomato soup is packed with vegetables and is flavorful too. I added minced garlic to this soup because garlic always makes everything taste better. I also recommend pureeing the vegetables in a food processor or blender to make this soup creamier and to give this soup a thick and flavorful texture. You can make this soup any night of the week and it can be enjoyed throughout the week during the cold winter months. It's perfect for lunch or dinner and you'll enjoy it again and again.

Mornay Sauce

Ingredients:

• 3 cups low-fat milk
• 1/4 cup whole wheat flour
• 1 small onion, peeled
• 3 whole cloves
• 1/4 tsp. salt
• 1/8 tsp. ground white pepper
• 1/8 tsp. ground nutmeg
• 1/4 cup shredded Swiss cheese
• 2 tbsp. grated Parmesan cheese

Makes 8 Servings

1. In a medium saucepan over low heat, whisk the milk and flour. Stud the onion with cloves; add to the milk mixture. Stir in the salt, pepper and nutmeg. Simmer, whisking constantly, until mixture boils and thickens, about 10 minutes. Discard the onion.
2. Remove from the heat and stir in the Swiss and Parmesan cheeses until melted.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a quick and easy sauce you can make at home from scratch and you can serve it at breakfast, lunch or dinner. It's a creamy cheese sauce that can enhance the flavor of your meal. This is an elegant sauce that goes great on chicken, fish and even on top of poached eggs.

Apple, Ham, & Swiss Cheese Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 1 tsp. whole-grain Dijon mustard
• 8 slices Black Forest Ham
• 8 slices of a Granny Smith Apple, cored
• 8 slices of Swiss or Gruyere cheese
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Spread each sandwich bread with mustard. Top each with 2 slices of ham, 2 slices of apple, cored, and 2 slices of cheese. Top with hoagie roll tops, remaining bread slices, or pita slices.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love sandwiches, these sandwiches are for you. They are a lot of points but they are worth every bite. This is an updated version of the traditional ham and cheese. It's got the fancy French cheese with Dijon Mustard, Granny Smith apple and ham. If you don't have ham on hand, bacon will work just as well. One bite of this panini and you'll never have a plain, boring sandwich again.

Caramelized Onion and Chicken Soup au Gratin

Ingredients:

• 1 tsp. unsalted butter
• 1 tsp. canola oil
• 3 Vidalia onions, halved lengthwise, then thinly sliced crosswise
• 6 cups reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
• 1/8 tsp. freshly ground black pepper
• 1 1/2 cups chopped cooked chicken breast
• 1/2 (10 oz.) French baguette, cut into 16 rounds
• 1/2 cup shredded Comte, Gruyere, Swiss or Jarlsberg cheese

Makes 4 Servings

1. Melt the butter and oil in a Dutch oven over medium high heat. Add the onions and cook, stirring occasionally, until translucent, about 8 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until golden brown and well softened, about 12 minutes.
2. Add the broth, wine, thyme, and pepper; bring to a boil. Reduce the heat and simmer, uncovered, about 25 minutes. Add the chicken and simmer until heated through, about 2 minutes.
3. Preheat the broiler. Place the bread rounds on a baking sheet and broil 5 inches from the heat until toasted, about 2 minutes on each side.
4. Place 4 bread rounds in each of 4 ovenproof soup bowls. Add the soup (a generous 2 cups in each bowl) and sprinkle evenly with the cheese.
5. Place the bowls on the baking sheet and broil 5 inches from the heat until the cheese melts and is golden brown, about 5 minutes.

WW POINTS VALUE: 11 pts. (1 bowl per serving)

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call upscale gourmet comfort food. French food is elegant and comforting. This is a hearty take on the classic French onion soup due to adding chicken. It's a really comforting and delicious soup you can enjoy for lunch or dinner and it's a compliment to France. I added a pinch of salt, a chicken bouillion cube and minced garlic for more flavor. It was worth adding those ingredients to the soup. The cheese makes this soup nice and gooey. Comte cheese is from the Gruyere family; if you don't have Comte cheese, you can use Gruyere, Jarlsburg or Swiss cheese in this recipe and your soup will be delicious. If you don't have ovenproof soup bowls, you can use small casserole dishes and you'll still have the flavorful soup.

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.
 

French Onion Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 Spanish onions, slivered
• 1 small leek, cleaned and sliced
• 1 cup low-sodium beef broth
• 1/8 tsp freshly ground black pepper
• 1 cup water
• 2 sliced semolina bread, toasted
• 4 tsp grated Parmesean Cheese
• 1/3 cup shredded reduced-fat Swiss Cheese

Makes 2 Servings

1. In a small saucepan over medium heat, heat the oil. Saute the onions and leek until the onions are golden, about 15 minutes. Add the stock, pepper and water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.
2. Preheat the broiler. Set 2 flameproof bowls on a baking sheet. Ladle the soup into the bowls; top with the bread. Sprinkle with the Parmesean, then with the Swiss cheese. Broil until the cheese melts, about 2 minutes.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. Soup is the best comfort food when the weather is cold. French onion soup is so deliciously comforting and a classic French bistro dish. Even though the recipe calls for 2 Spanich onions, you only need 1 Spanish onion because you'll be pretty full with the bread, cheese, onion and leek.

Swiss Cheese and Vegetable Omelet

Ingredients:

• 2 tsp extra-virgin olive oil, divided
• 1/2 small onion, thinly sliced
• 1/2 bell pepper, any color, cut into 1/4-inch squares
• 1 small plum tomato, diced
• 1/4 tsp dried basil
• 3 eggs, lightly beaten
• 1/4 tsp salt
• Pinch freshly ground black pepper
• 1 oz. reduced-fat Swiss cheese, finely grated, (1/4 cup)

Makes  2 Servings

1. Heat 1 tsp of the oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add bell pepper, tomato and basil; cook 3 minutes more. Transfer vegetables to a plate.
2. Season eggs with salt and pepper. Heat remaining oil in the same skillet over medium heat, add eggs, and let sit for 30 seconds. using a heatproof spatula, gently lift eggs while tilting the pan to allow uncooked eggs to run underneath until eggs are set, about 1 minute. Sprinkle cheese and vegetables over half of omelet. Fold omelet over filling, slide onto a plate, cut in half, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Omelets aren't just served at breakfast anymore; you can have them for brunch, lunch and even dinner. I highly recommend this dish for dinner because they are times where  you don't feel like cooking but you're hungry and you want to feel satisfied. Even though the recipe calls for the basil to be mixed with the vegetables, you can use the seasoning mixed in with the egg and it will taste just as delicious. You can also use oregano, parsley, rosemary or any other Italian herb with this dish and use any kind of shredded Italian cheese with this dish and it will still be delicious.