Chicken Cobb Salad

Ingredients:

• 2 tbsp. white wine vinegar
• 1 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 4 tsp. extra-virgin olive oil
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. salt
• 6 cups mesclun greens
• 2 cups bite-size pieces cooked chicken breast
• 2 tomatoes diced
• 1 avocado halved, pitted, peeled and cut into 1/2-inch pieces
• 2 hard-cooked large egg whites, finely chopped
• 3 slices bacon, crisp-cooked, drained and crumbled
• 2 tbsp. crumbled blue cheese

Makes 6 Servings (1 cup per serving)

1. To make the dressing, whisk together the vinegar, lemon juice, mustard, oil, pepper and salt in a small bowl until blended, set aside. 
2. Place the greens on a large serving platter. Arrange the chicken, tomatoes, and avocado in rows on top of the greens. Sprinkle the salad with the cooked egg whites, bacon, and cheese. Drizzle with the dressing and serve at once. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. A cobb salad is a wonderful dish to enjoy for lunch or dinner. The Cobb salad originated at the Brown Derby restaurant in Hollywood in 1937. The owner, Bob Cobb, used the ingredients he had on hand to create what was to become a famous and delicious main course salad. This salad is flavorful and filling and is great for on-the-go or at home. 

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. 

Blue Cheese Dressing

Ingredients:

• 1/2 cup low-fat buttermilk
• 2 tbsp. light mayonnaise
• 2 tbsp. crumbled blue cheese
• 1/4 tsp. minced garlic
• pinch cayenne pepper
• 2 tsp. minced fresh chives

Makes 6 Servings (2 tablespoons per serving)

 

In a blender or food processor, combine the buttermilk, mayonnaise, cheese, garlic and cayenne; pulse until nearly smooth. Sprinkle in the chives. Cover and refrigerate at least 1/2 an hour (or up to 2 days) to allow the flavors to blend.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW New Complete Cookbook. Forget buying salad dressing at the grocery store; make this at home instead. This blue cheese dressing is quick, easy and delicious. This dressing is also creamy and flavorful. It goes great on beef, salad and makes a great dip for raw vegetables.

Buffalo-Style Stuffed Celery

Ingredients:

• 1/2 cup light cream cheese, softened
• 2 tbsp. blue cheese crumbled
• 1 small garlic clove, minced
• 1/4 tsp. salt
• 5 celery stalks, cut into 4 pieces each
• 2 1/2 tsp. hot pepper sauce, or to taste
• 1 tbsp. chopped fresh chives

Makes 10 Servings (2 pieces stuffed celery per serving)

1. Stir together cream cheese, blue cheese, garlic, and salt in a small bowl until smooth. Spoon or pipe out about 1/2 tablespoon cheese mixture into each piece of celery.
2. Arrange stuffed celery on serving plate; drizzle each with about 1/4 teaspoon hot sauce and sprinkle with chives.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These treats make a lively appetizer at a gathering or a delicious snack during the day. You can also serve the cream cheese filling with sliced carrots alongside the celery. Heck, you can even serve the cream cheese as a dip with other vegetables such as broccoli, tomatoes, cauliflower, baked pita chips or even alongside chicken bites.

Beef, Blue Cheese & Spinach Quesadillas

Ingredients:

• 1/3 cup cooked lean ground beef
• 3 tbsp. taco sauce
• 4 large whole-wheat tortillas
• 4 oz. blue cheese, crumbled
• 10 oz. chopped frozen spinach, thawed and squeezed dry
• 1/2 tsp. red pepper flakes

Makes 8 Servings (2 wedges per serving)

1. In a small bowl, stir together beef and taco sauce.
2. Lay 2 tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of the cheese, spinach, and red pepper flakes; top each with remaining tortilla.
3. Set a large, heavy skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3-4 minutes; flip and cook until brown spots form again, about 3-4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
4. Cut each quesadilla into 8 wedges and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who does not love quesadillas? You can eat these treats when you're watching the big game, for lunch, a light dinner or as a heavy snack. If you don't have taco sauce on hand, use a combination of dark chili powder and ground cumin for an authentic Southwestern taste. You can also a little bit of chopped tomato to the quesadilla to add more flavor and fill you up. You can also use ground chicken or ground turkey in place of the beef and your quesadilla will be just as tasty. Don't forget to add chopped onions and garlic when you're cooking the beef/chicken, turkey to enhance the flavor. 

Buffalo-Style Chicken Skewers

Ingredients:

• 2 (5 oz.) boneless, skinless chicken breasts
• 2 tsp. canola oil
• 1 tbsp. + 1 tsp. hot pepper sauce
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 4 celery stalks
• 1/4 cup fat-free sour cream
• 1/4 cup plain fat-free yogurt
• 2 tbsp. crumbled reduced-fat blue cheese

Makes 4 Servings (4 skewers. 2 1/2 tbsp. dressing & 6 celery stick per serving)

1. Remove the tender from the chicken breasts and cut lengthwise in half. Cut each chicken breast on a long diagonal into 6 thin strips. Toss together the chicken, oil, hot sauce, salt , pepper and garlic in a medium bowl until coated evenly.
2. Cut the celery stalks lengthwise in half, then crosswise into thirds. To make the dressing, stir together the sour cream, yogurt, and blue cheese in a serving bowl.
3. Thread the chicken strips on 16 (8- to 10-inch) metal skewers ( if using wooden skewers, soak in water for 30 minutes).
4. Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Place the skewers in the pan, in batches, if needed, and cook until the chicken is just cooked through, about 2 minutes on each side. Arrange the blue cheese dressing, celery sticks, and chicken skewers on a large serving platter.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. These skewers are perfect for warm weather because you can feel and taste the heat. You cook these skewers on a grill pan or on the grill and you can turn them into a chicken salad. These chicken skewers are packed with so much heat, you'll be eating them slowly. The blue cheese-yogurt will cool the heat off your taste buds. If that doesn't work, drink a tall glass of milk because the milk will cool the burn. 

Buffalo Chicken Salad

Ingredients:

• 3 cloves garlic,smashed and peeled
• 1 tsp. red pepper flakes
• 1/2 tsp. salt
• 1 1/2 lbs. boneless, skinless chicken breast
• 1/3 cup fat-free buttermilk
• 1/2 cup reduced-fat blue cheese, crumbled
• 1 tsp. extra-virgin olive oil
• 1 teaspoon hot pepper sauce
• 2 celery stalks, finely diced
• 1 medium red bell pepper, diced
• 5 oz. lettuce, mixed greens

Makes 4 Servings

1. In a 10" x 12" skillet, combine the garlic, red pepper flakes, salt, and 1 inch of water (about 3 cups). Bring to a high simmer over high heat.
2. Meanwhile, cut the chicken crosswise into 1" wide strips. Add the chicken to the cooking liquid, cover, and simmer over medium-low heat for 5 minutes. Remove the pan from the heat and let sit for 5 minutes.
3. Meanwhile, in a mini food processor or blender, combine the buttermilk, blue cheese, oil, and hot pepper sauce. Process to a smooth purée.
4. Drain the chicken, discarding the broth, and spread out on a cutting board to cool slightly. In a medium bowl, combine the celery and bell pepper. Cut the chicken into bite-size pieces and add to the vegetables. Add the blue cheese dressing and toss well.
5. Line 4 plates with field greens and top with the chicken salad.

WW POINTS VALUE: 6 pts.  (1 1/3 cups per serving)

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This salad is another great way to kick-start your diet. AND...if you love buffalo wings, you will really love this salad. It's a healthy twist on a comfort food favorite. This salad packs a lot of heat and the blue cheese dressing (along with the salad greens) will cool your taste buds off. If you want to save time, cut up the vegetables while the chicken is cooking. One bite of this salad and your lunch or dinner will never be the same again. You'll never order buffalo chicken wings out at a restaurant again because there is no grease and hardly any fat in this colorful dish.

Apple and Carrot Salad

Ingredients:

• 2 large apples, red and/or green, cored and thinly sliced into matchsticks
• 1 1/2 tbsp fresh lemon juice
• 3 cups uncooked carrots, cut into matchsticks
• 1/4 cup fresh chives, chopped
• 1 tbsp extra-virgin olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 oz. crumbled feta  or blue cheese

Makes 8 Servings

 

Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.

 

WW POINTS VALUE: 2 pts (3/4 cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. Apples are in season right now and this slaw was delicious. Normally, when you think of slaw you think of vegetables with a little dressing. The apples and lemon juice put a  nice fruity twist on this slaw. Plus, the apples and carrots give the slaw a nice crunch to it. The orginal recipe calls for feta cheese. I didn't have feta so I used blue cheese and it gave the slaw a tangier bite to it. This slaw will quickly fill you up and leave you happy with so little points.

 

                        

Nectarine and Plum Fans with Blue Cheese and Toasted Hazelnuts

Ingredients:

• 1/4 cup chopped hazelnuts
• 2 medium nectarines, thinly sliced
• 2 medium plums, thinly sliced
• 2 oz. blue cheese, crumbled (1/4 cup)

Makes 4 Servings

1. Heat the oven to 275 F. Spread hazelnuts on a baking sheet and toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate and cool.
2. Divide nectarine and plum slices among 4 dessert plates, alternating slices in a fan shape. Sprinkle fruit evenly with blue cheese and hazelnuts. Serve ar room temperature.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you ever want to serve an elegant dessert that is simple, quick and easy, this is for you. This dessert puts a new twist on a  fruit and cheese platter. Plus, it makes a nice bite in your mouth in this heat wave. Plums and nectarines have a sweet flavor and they go pretty well with blue cheese and toasted hazelnuts. The blue cheese gives this dish a unique bite and the hazelnuts give it a nice crunch.

My

Grilled Southwest Steak, Radish and Blue Cheese Salad

Ingredients:

• 2 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 lbs. lean sirloin steak, about 3/4-inch thick
• 1 (12 oz.) head romaine lettuce, chopped (6 cups)
• 8 large radishes, cut in to wedges, plus whole radishes for garnish
• 4 oz. blue cheese, crumbled (1/2 cup)
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice

Makes 4 Servings

1. In a small bowl, combine garlic, chili powder, cumin, 1/8 tsp of the salt and 1/8 tsp of the pepper. Rub spice mixture onto the steak.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before cutting into thin slices.
3. In a large bowl, combine lettuce, radishes, cheese, oil lime juice and reaming 1/  teaspoon salt and 1/8 teaspoon pepper. Divide salad among 4 plates, top with steak slices and garnish with whole radishes. Serve warm.

WW POINTS VALUE: 8pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. My mom and I had this dish for dinner earlier this evening and it was the most delicious dinner I cooked in a while. This dish is great if you are ever in the mood for a steak and salad. The combination of the chili powder, cumin and garlic give the steak a robust Tex-Mex flavor that compliments the oil and lime-flavored salad. If you don't have romaine lettuce, I highly recommend using fresh spinach and it will taste just as delicious. The crumbled blue cheese and radishes also add texture and flavor to this dish as well. So forget going out to the steak house, let the steak house come to you in less than 30 minutes.



Blue Cheese Dipping Sauce

Ingredients:

• 2 tbsp crumbled blue cheese
• 1/4 cup reduced-fat sour cream
• 2 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 1 tsp red wine vinegar
• Hot pepper sauce

Makes 1/2 Cup

 

Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lemon juice, vinegar and pepper sauce ot taste. Transfer to a small bowl and serve.

WW POINTS VALUE: 1 pt. (1 tbsp per serving)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dipping sauce can be used for Buffalo chicken bites, a dip for crudites, salad dressing,  or as a sauce for any kind of steak.  It's got a nice creamy flavor that can be made anytime in less than 10 minutes. 

Blue Cheese Chicken Burger

Ingredients:

• 1/4 cup barbecue sauce
• 1 1/2 tsp hot pepper sauce, or to taste
• 1 lbs. uncooked extra lean ground chicken breast
• 1/2 cup scallion, sliced
• 1/4 cup celery, chopped
• 1/4 cup dried bread crumbs,
• 2 tsp minced garlic
• 1/2 tsp table salt
• 4  mixed-grain hamburger rolls
• 2 cups romaine lettuce, shredded
• 1 large tomato, cut into 8 slices
• 1/4 cup blue cheese, crumbled

 Makes 4 Servings

1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
2. In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, barbecue sauce mixture, scallion, celery, bread crumbs, garlic, salt and blue cheese. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture (if you have any leftover).
3. Place burgers on grill. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
4. To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices and burger.
   

WW POINTS VALUE: 6 pts (1 burger per serving)

Note: This recipe appears on www.weightwatchers.com. I already made barbecue sauce and I was in the mood for a good burger. Turkey and chicken burgers are just as delicious as beef burgers. If you're a fan of buffalo wings, this burger is definitely for you. It has the combination of what you normally order in a restaurant if you order buffalo wings: blue cheese, hot sauce, celery, etc. But there's some added ingredients to make this burger more flavorful: Barbecue sauce mixed with the hot sauce, scallions, garlic and bread crumbs. This juicy burger melts in your mouth with all the savory flavors combined. You can add more hot sauce if you want. I highly recommend serving this burger at a tailgate party because you'll be the only one serving gourmet burgers.