Rack of Lamb with Herbed Crumb Topping

Ingredients:

• 1 (8-rib) rack of lamb (about 1 1 /2 lbs.) trimmed and frenched
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fresh bread crumbs
• 1 tbsp. Dijon mustard
• 2 tsp. chopped fresh tarragon
• 1 tsp. extra-virgin olive oil
• 1 small garlic clove, minced

Makes 4 Servings (1 double chop per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Sprinkle lamb with salt and pepper. place lamb on grill rack and grill, turning once, until nicely browned, about 10 minutes. Transfer to plate (leave grill on).
3. Stir together all remaining ingredients in small bowl, adding a little water to moisten, if needed. Press crumb mixture on meaty side of lamb; lightly spray crumb mixture with nonstick spray.
4. Return lamb, crumb side up, to grill rack and grill, without turning, until instant-read thermometer inserted into center of rack registers 145 F for medium, about 10 minutes. Transfer to cutting board and let stand 10 minutes. Slice between every other bone to make 4 double chops.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is so delicious no matter how you cook it. The combination of Dijon mustard, garlic, fresh herbs, olive oil and garlic on lamb is absolutely delicious. Grilled lamb is absolutely delicious. This lamb dish is so flavorful and juicy it literally melts in your mouth. Serve this dish to company and it will be the talk of the town.

Seafood-Stuffed Sole

Ingredients:

Stuffed Sole:

• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup chopped fennel
• 4 scallions, chopped
• 2 tbsp. chopped fresh parsley
• 1 1/2 tsp. basil
• 3 tbsp. chopped shallots
• 8 oz. large shrimp, peeled, deveined, and sliced into thirds
• 4 oz. bay scallops
• 1 cup whole wheat bread crumbs
• 1 egg, beaten
• 1 tbsp. lemon juice
• freshly ground black pepper
• 4 (6 oz.) sole fillets
• 1 cup dry white wine

Saffron Sauce:

• 1 tsp. extra-virgin olive oil
• 1 garlic clove. minced
• 1/8 tsp. saffron threads, crushed
• 2 tbsp. hot water
• 1/2 tsp. Dijon mustard
• 1/2 tsp. capers, rinsed and drained
• 1 tbsp. fat-free sour cream
• salt
• freshly ground black pepper
• 1 tbsp. chopped fresh parsley

Makes 4 Servings

1. To make the sole: Preheat the oven to 400 F.
2. Heat the oil in a large skillet over medium heat. Add the garlic, fennel, scallions, parsley, basil, and 2 tablespoons of the shallots. Cook for 4 minutes, or until the fennel is just tender. Add the shrimp and scallops and cook  for 2 minutes or until the shrimp and scallops are opaque and cooked through.
3. Remove the mixture to a bowl and stir in the bread crumbs, egg, and lemon juice. Season with the pepper.
4.  Place the sole, skin side up, on a work surface. Divide the stuffing into 4 equal portions. Slightly mound the stuffing in the center of each fillet and roll up the fillets jelly-roll style.
5. Coat a 1-quart baking dish with cooking spray. Sprinkle the dish with the remaining  1 tablespoon shallots and place the fillets, seam sides down, on top of the shallots. Pour the wine around the fillets. Cover with a piece of waxed paper.
6. Bakes for 15 minutes, or until the fish is opaque and flakes easily. Remove from baking dish and keep warm on a covered serving platter. Reserve the cooking liquid.
7. To make the saffron sauce: Heat the oil in a skillet over medium heat. Add the garlic and cook for 1 minute. In a cup, mix the saffron with the water and add to the skillet. Stir in the mustard, capers, and the reserved fish-cooking liquid. Cook until the liquid is reduced to about 2/3 cup. Remove from the heat and whisk in the sour cream. Season with salt and pepper. Spoon the sauce over the fillets and sprinkle with the parsley, if using.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call elegant dining and you can enjoy this dish at home. Don't be intimidated by the number of ingredients by this dish. This elegant dish is very easy to prepare and can easily be made in advance. The recipe calls for scallops and shrimp but you can substitute crab meat and the sole will still be delicious. I highly recommend making an extra batch of sauce to pour over the sole and the vegetables you plan to serve with the sole. I highly recommend serving this restaurant quality meal to family and friends because it's flavorful and elegant.

Ultimate Onion Rings

Ingredients:

• 1/3 cup whole wheat flour
• 1 cup low-fat buttermilk
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 cup plain dried bread crumbs
• 1/2 tsp. Old Bay Seasoning
• 1 large Sweet Onions, cut into 1/2-inch rounds and separated into 32 rings

Makes 4 Servings (8 onion rings per serving)

1. Preheat oven to 450 F. Spray two large baking sheets with nonstick spray.
2. Put flour in large zip-close plastic bag. Whisk together buttermilk, salt, and pepper in shallow bowl. Combine bread crumbs and Old Bay Seasoning in large shallow bowl.
3. Add onion rings, a few at a time, to flour; shake until coated. Dip rings, one at  time, into buttermilk mixture, then lightly coat with bread crumbs, transferring rings as they are coated to prepared baking sheets. Spray onion rings with nonstick spray. Bake, turning once, until golden and crispy, about 20 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. When you think of onion rings, you think of greasy guilty pleasures that are crunchy. These onion rings are just as delicious as fried onion rings and I think they taste better than fried. These onion rings go great with any protein, especially grilled steak. I do highly recommend putting the bread crumbs and seasoning in a brown paper bag because it will be easier to coat the onion rings when your shake them all around. If you don't have Old Bay seasoning in your pantry, paprika will work just as well. You will need a knife and a fork to enjoy these onion rings they are that tasty.

Tuxedo Meatball Soup with Escarole

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 5 cups reduced-sodium chicken broth
• 1 (28 oz.) can peeled tomatoes, broken up
• 1 cup small egg bow ties or small elbow macaroni
• 1 lb. ground skinless chicken breast
• 1/3 cup seasoned dry bread crumbs
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small bunch escarole, cleaned & chopped (about 8 cups)
• 1/4 cup coarsely chopped fresh basil
• 6 tbsp. shredded Parmesan cheese

Makes 6 Servings (1 1/2 cups soup with 1 tablespoon cheese per serving)

1. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and garlic, stirring frequently, until softened, about 5 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
2. Add the broth, tomatoes, and pasta to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, about 2 minutes.
3. Meanwhile, add the chicken, bread crumbs, egg, salt and pepper to the onion mixture in the bowl; mix well. Shape into 24 meatballs.
4. Add the meatballs to the simmering mixture in the Dutch oven; return to a boil. stirring occasionally. Reduce the heat and simmer, partially covered, until the meatballs and pasta are cooked through, about 10 minutes. Gently stir in the escarole and basil; return to a simmer and cook, partially covered, about 3 minutes. Serve with the cheese.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call elegant Italian comfort food.  The small bow-tie pasta give the soup its name and makes it easy to be special. You can use ground chicken, turkey, pork or veal for the meatballs and/or use kale or spinach in place of the escarole and the soup with be tasty. The colors of the soup represent Italy very well in this soup. Don't worry if it looks like a hot mess. This soup is so delicious it will become a favorite during winter.

 

 



Spinach with Parmesan Bread Crumbs

Ingredients:

• 1 1/2 tsp. extra-virgin olive oil
• 1/2 cup coarse fresh bread crumbs
• 1 tbsp. grated Parmesan cheese
• 1 garlic clove, minced
• 1  1/2 lbs. spinach, stemmed & torn, rinsed under cold water & spun dry
• 1/2 tsp. salt

Makes 4 Servings (3/4 cup per serving)

1. Heat 1 teaspoon of oil in a large skillet over medium heat; add bread crumbs and cook, stirring, until golden, about 3 minutes. Remove skillet from heat; stir in Parmesan. Transfer to small bowl; set aside.
2. Add 1/4 teaspoon oil to skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add half of spinach, in batches, tossing and adding more spinach as each batch wilts. Continue cooking and tossing, until spinach is tender, about 3 minutes. Transfer spinach to bowl. Repeat with remaining 1/4 teaspoon oil and spinach.
3. Return spinach to skillet and sprinkle with salt. Cook, stirring over low heat, until spinach is heated through. Transfer to serving bowl and sprinkle with seasoned crumbs.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. This side dish is quick, easy and delicious.  You can serve this with any protein if you're in a bind and it will make dinner easier. The combination of spinach and Parmesan is really nice and comforting.

Baked Macaroni & Cheese with Broccoli

Ingredients:

• 1 tsp. unsalted butter
• 1/3 cup fresh bread crumbs
• 3 tbsp. grated Parmesan cheese
• 2 1/2 cups fat-free milk
• 1/3 cup whole wheat flour
• 1/2 cup chopped onion
• 1 cup shredded reduced-fat cheddar cheese
• 1 tsp. Dijon mustard
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 12 oz. cooked pasta shells (2 1/2 cups)
• 2 1/2 cups small broccoli florets, cooked

Makes 8 Servings (1 1 /2 cups per serving)

1. Preheat oven to 375 F. Spray 2 quart baking dish with nonstick spray.
2. Melt butter in large saucepan over medium heat. Add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Transfer to small bowl. Stir in 1 tablespoon of Parmesan and set aside.
3. Wipe saucepan clean. Whisk together milk and flour in saucepan until blended; add onion. Bring to boil over medium-high heat, whisking frequently. Reduce heat and simmer until sauce is bubbly and thickened, about 2 minutes. Remove saucepan from heat and whisk in cheddar, mustard, salt, pepper, and remaining 2 tablespoons Parmesan until cheddar is melted.
4. Add pasta and broccoli to saucepan; stir until mixed well. Transfer to prepared baking dish. Sprinkle evenly with bread-crumb mixture. Bake until bubbly along edges, 20-25 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call gourmet macaroni and cheese. Who knew that adding broccoli, onions, bread crumbs, and Dijon mustard could make macaroni and cheese taste so delicious? You wouldn't find this gourmet dish at an upscale restaurant. You can make this dish at home and enjoy it just as much as boxed macaroni and cheese. I highly recommend using a variety of mixed shredded cheeses for a more flavorful dish. I also highly recommend adding a touch of minced garlic when you're melting the butter because garlic always makes dishes taste better.

Classic Spaghetti & Meatballs

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 lb. ground skinless turkey breast
• 1/2 lb. lean ground pork (10% or less fat)
• 1/2 cup dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 egg whites
• 1/4 cup fat-free milk
• 2 tsp. Worcestershire sauce
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (28 oz.) can crushed tomatoes
• 2 tbsp. chopped fresh oregano 2 tsp. dried
• 1 lb. whole-wheat spaghetti
• 1 oz. Parmesan cheese

Makes 10 Servings (1 cup spaghetti & sauce with 2 meatballs per serving)

1. Preheat the oven to 350° F. Spray a 10 X 15-inch jelly-roll pan with nonstick spray; set aside.
2. In a large skillet over medium-high heat, heat the oil; add the onions and garlic. Cook, stirring occasionally, until golden, 7-10 minutes.
3. In a large bowl, combine the turkey, pork, bread crumbs, grated Parmesan, egg, egg whites, milk, Worcestershire sauce, salt, pepper, and half of the cooked onions and garlic. Shape into 20 balls and place in a single layer without touching each other on the jelly-roll pan. Bake until lightly browned, about 20 minutes.
4. In a large saucepan, bring the tomatoes and remaining half of the cooked onions and garlic to a boil; add the meatballs. Reduce the heat and simmer, covered, until the meatballs are cooked through, 18-20 minutes. Stir in the oregano.
5. Meanwhile, cook he spaghetti according to package directions; drain. Toss the spaghetti with the meatballs in a large serving bowl and serve with shaved Parmesan.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who does not love Italian comfort food once in a while? Whether you're serving a crowd or it's family night, this is the perfect meal to serve. You can have your spaghetti and meatballs and eat them too. I highly recommend using whole wheat pasta if you're on a diet. Nobody will taste the difference. These meatballs are so succulent and juicy they will melt in your mouth along with the spaghetti and tomato sauce. I highly recommend adding a touch of basil and parsley to the meatball mixture for a more authentic Italian taste. You can also use ground beef, turkey, chicken, pork or veal in this recipe are your dinner will still be delicious.

Tomato and Feta Frittata

Ingredients:

• cooking spray
• 1 small shallot, chopped
• 2 large eggs
• 4 large egg whites
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups grape tomatoes, cut in half if large
• 1/2 cup crumbled feta cheese
• 2 Tbsp dried bread crumbs, panko variety

Makes 4 Servings (1 wedge per Serving)

1. Preheat broiler.
2. Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.
3. In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.
4. Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
5. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a quick and easy dish that can be made and enjoyed for breakfast, lunch, dinner or even Sunday brunch. If you don't have a shallot, half of a diced onion will work just as well. The combination of tomatoes and feta cheese is creamy they go well in any dish, including eggs. This frittata is even tasty without the bread crumbs. If you don't have feta cheese, any crumbled cheese will do just fine. If you have any frittata leftover, store it in an air tight container and have it for breakfast the next day and it will taste just as good. If you want an authentic Mediterranean flare to this frittata, I highly recommend adding some herbs such as parsley, oregano, or dill.



Spicy Oven-Fried Chicken

Ingredients:

• 1/2 cup low-fat buttermilk
• 2 tsp. hot pepper sauce
• 8 (5 oz.) skinless, bone-in chicken thighs
• 1/2 cup seasoned dry bread crumbs
• 1/2 cup ground almonds
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper

Makes 8 Servings (1 thigh per serving)

1. Preheat the oven to 425 F. Line a roasting pan with foil; spray the rack of the roasting pan with nonstick spray and place in the pan.
2. Combine the buttermilk and hot pepper sauce in a 9 X 13-inch baking dish. Place the chicken in the buttermilk mixture, turning to coat; set aside.
3. Combine the bread crumbs, almonds, salt and pepper on a shallow plate. Dip the chicken into the crumb mixture, turning to coat on all sides. Discard the excess buttermilk mixture and bread crumb mixture. Place the chicken on a rack; lightly spray the chicken with nonstick spray.
4. Bake 20 minutes, then lightly spray the chicken again with nonstick spray. Bake until the chicken is golden and an instant-read thermometer inserted in a thigh registers 165 F, about 15 minutes longer.

WW POINTS VALUE: 6pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Weight watchers has done it again with another version of a classic comfort food. You can have your fried chicken and eat it too. Oven-fried chicken is succulent, juicy and more delicious than all the other fast food joints and it's also not as greasy. If you don't have seasoned bread crumbs, add a touch of some of your favorite herbs such as parsley, thyme, oregano, etc. and you'll get the flavored fried chicken you crave. If you have time, soak the chicken in buttermilk over a period of time so it will be moist and flavorful. If you use boneless, skinless chicken breasts in place of the chicken thighs, your meal will be just as delicious.

Oven-Fried Buttermilk Chicken with Black Pepper Gravy

Ingredients:

• 1/2 cup + 2 tbsp. all-purpose flour
• 2 large egg whites, lightly beaten
• 2 tsp. dried sage
• 2 tsp. dried rosemary
• 1 1/2 cup whole wheat bread crumbs
• 2 (1/2-lb.) bone-in chicken breast halves, skinned
• 2 (6 oz.) chicken drumsticks, skinned
• 2 (6 oz.) chicken thighs, skinned
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/3 cup fat-free buttermilk
• 1 tbsp. butter
• 1 cup reduced-sodium chicken broth
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1/4 of chicken & 1/4 cup gravy per serving)

1. Preheat the oven to 375 F. Line a large shallow baking pan or roasting pan with foil. Place a wire rack in the pan; spray the rack with nonstick spray.
2. Put 1/2 cup of the flour on a sheet of wax paper. Mix together the egg whites, sage, and rosemary in a large shallow dish. Place the bread crumbs on a separate sheet of wax paper.
3. Put the chicken in a large bowl; sprinkle with the salt and cayenne. Add buttermilk and turn to coat. Dip the chicken, one piece at a time, into the flour, then into the egg whites, and then into the bread crumbs, pressing so they adhere. Place the chicken, skin side up, on the rack. Lightly spray the chicken with nonstick spray. Bake until golden brown and an instant-read thermometer inserted into a thigh or breast (not touching bone) registers 165 F, about 45 minutes, do not turn.
4. Meanwhile, to make the gravy, melt the butter in a small saucepan over medium heat. Whisk in the remaining 2 tablespoons flour and cook, whisking constantly, 1 minute. Gradually whisk in the chicken broth until smooth. Cook, whisking constantly, until the gravy bubbles and thickens, about 2 minutes. Stir in the black pepper.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Who does not love fried chicken? This dish takes time and effort but it is worth it! It may look like a hot mess but it's delicious. Buttermilk adds flavor and tenderizes the chicken. If you have the time (preferably on the weekend), soak the chicken in the buttermilk and refrigerate it for several hours or oven overnight. Then take it out and cook it when you're hungry. I highly recommend using boneless, skinless chicken breasts for juicy oven-fried chicken. You can also use thyme, parsley, oregano along with the sage and rosemary for a more flavorful chicken dish. The homemade gravy was so delicious and easy and flavorful too. You'll never buy processed or enveloped-packaged gravy from the store ever again. I highly recommend adding I chicken boullion cube and or 2 minced garlic cloves to the gravy for a more flavorful dish. If you're going to serve this chicken for dinner or for a picnic, I highly recommend serving buttermilk biscuits, southern-style greens, mashed potatoes and maybe some macaroni and cheese to make it a complete Southern meal that's better than Chick Fil-A, KFC, Popeye's and any other fast food joint in America. Your guests will be happy and asking for seconds.

 

Chipotle Albondigas with Garbanzo Beans & Chard Soup

Ingredients:

Broth:

• 1 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 2 cups mushrooms, chopped
• 1 tbsp. garlic, chopped
• 1/2 tsp. ground cumin
• 1 1/2 tsp. chipotle in adobo sauce, chopped
• 2 (15 oz.) cans tomatoes, chopped
• 2 (15 oz.) cans low-sodium chicken stock
• 1 (15 oz.) can garbanzo beans, drains
• 2 cups chard, cut into 1-inch slices
• 2 tbsp. cilantro, chopped
• 8 lime wedges
• salt
• freshly ground black pepper

Meatballs:

• 1 tbsp. extra-virgin olive oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 tbsp. garlic, minced
• 1/2 tsp. oregano
• 2 tbsp. nonfat milk
• 1/4 cup fresh whole-wheat bread crumbs
• 1 egg, slightly beaten
• 1 1 /2 tsp. chipotle in adobe sauce, chopped
• 1 lb. ground turkey
• salt & pepper to taste

Makes 8 Servings (2 albondigas & 1 1/2 cups broth per serving)

1. For the broth: Heat a soup pot over low heat. Add olive oil, onions, mushrooms, and add a pinch of salt and pepper. Cook for 5 minutes until translucent. Add garlic and cumin; cook 1 minute until aromatic. Add chipotle, tomatoes, and chicken stock. Bring to a simmer. Add chickpeas; bring to a simmer. Add chickpeas; bring to a simmer. Add chickpeas; bring to a simmer. Cook for 15 minutes or until the flavors have melded.
2. While the broth is simmering, prepare the meatballs. Heat a sauté pan over medium heat; add olive oil, celery, and onion. Season with salt and pepper; cook until translucent. Add garlic and oregano; sauté 1 minute until aromatic. Set aside to cool. In a large bowl, combine milk and bread crumbs. Stir in egg, chipotle, cooled vegetables, ground turkey, salt, and pepper. Adjust seasoning. Form into 16 meatballs.
3. Bring broth to a simmer, stir in chard, add meatballs, and simmer gently until cooked though, about 15 minutes.
4. Serve a bowlful of broth with 2 meatballs. Garnish with chopped cilantro and a wedge of lime.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Albondigas soup is a Mexican meatball soup. Albondiga means meatball in Spanish. This Mexican soup is a healthy comfort food that you will enjoy. This soup may not look like Van Gogh but it tastes delicious with all the protein and vegetables. You can vary the vegetables in this soup depending on what you have in your kitchen or what's in season. You can use ground chicken or ground pork in place of the ground turkey. You can also use jalapeno peppers or chile powder in place of the chipotles. You can use corn or shredded zucchini in place of the mushrooms, spinach in place of the Swiss chard and replace the chickpeas with white beans or black beans. This is probably the healthiest soup you'll ever eat with all the vegetables in this dish. I highly recommend adding shredded cheddar, Monterey jack or any other Mexican cheese on top of the soup for more flavor and comfort. You don't always have to enjoy Mexican food in a tortilla. I also highly recommend using Chipotle or Lime-Infused Olive Oil from the Imperial Olive in this dish for an authentic Mexican flavor. For more information, visit www.TheImperialOlive.com.