Mediterranean Roast Chicken with Roasted Vegetables

 Ingredients:

• 2 oz. extra-virgin olive oil
• 1 oz. white wine
• 1 tbsp. Dijon mustard
• 2 tbsp. chopped rosemary, oregano, thyme, & marjoram
• 1 tbsp. chopped minced garlic
• 1 whole chicken, giblets and fats removed
• 1 cup carrots, peeled, cut into 3/4-inch cubes
• 2 cups fennel, cut into 3/4-inch cubes
• 2 cups celery root, peeled, cut into 3/4-inch cubes

Makes 4-6 Servings (4 oz. chicken & 1 cup vegetables per serving)

1. Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375 F.
2. Combine 1 ounce of oil, wine, mustard, herbs, and garlic. Season with salt and pepper. 
3. Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of the herb mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper. 
4. Place the chicken on the rack in the roasting pan in the oven. Cook for 10 minutes. 
5. Toss the vegetables with 1 ounce oil. Place around the chicken in the bottom of the pan. Every 10-15 minutes, baste the chicken with the juices and fat that have accumulated in the bottom of the pan, and turn the vegetables. Roast another 45-50 minutes until the juice runs clear or until the chicken is 165 F at the thigh or about 160 F at the breast. 
6. Let rest in a warm place for 15 minutes before carving. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Roast chicken and vegetables are a wonderful comfort food when they are done properly. The combination of white wine, olive oil, Dijon mustard, herbs and garlic makes roast chicken and vegetables an elegant comfort dinner to be served on fine dishes. Basting the chicken while it cooks will give the chicken an even color and keep the skin moist. You can use pork tenderloin, turkey, and any kind of white fish in this recipe and the dish will still be decadent and delicious. If you want to make this dish fully complete, serve 1/2 cup of whole-grain or brown rice. 

Pork Roast with Winter Vegetables

 Ingredients:

• 2 large garlic cloves, minced
• grated zest of 1/2 lemon
• 1 tbsp. chopped fresh rosemary
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (2 lb.) boneless center-cut pork loin roast, trimmed
• 1/2 butternut squash, peeled, seeded and cut into 16 pieces
• 2 large parsnips, cut into 2-inch lengths
• 2 large carrots, cut into 2-inch lengths
• 4 large celery stalks, cut into 2-inch lengths
• 4 tsp. extra-virgin olive oil

Makes 8 Servings (2 slices pork & 1 cup vegetables per serving)

1. Preheat oven to 450 F. Spray large roasting pan with olive oil nonstick spray.
2. Mix together garlic, lemon zest, rosemary, 3/4 teaspoon of salt and 1/4 teaspoon of pepper in cup. Rub all over pork. Place pork in roasting pan. Scatter squash, parsnips, carrots, and celery around pork; sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast until instant-read thermometer inserted into the center of pork registers 160 F for medium and vegetables are tender, about 45 minutes. 
3. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into 16 slices and serve with vegetables. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW New Complete Cookbook.  Roasted pork and vegetables are delicious together they should be on your weekend comfort food menu. Roasted pork is succulent and juicy it will melt in your mouth. The roasted vegetables will melt in your mouth too they are that good. If you didn't like vegetables, you will love eating vegetables after eating this meal. 

Crudites with Arugula Pesto Dip

 Ingredients:

• 2 large bunches basil, leaves picked and stems discarded
• 1 large bunch arugula, trimmed
• 1/4 cup pine nuts
• 1 medium garlic clove, peeled
• 1/2 tsp. salt
• 6 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. reduced-fat sour cream
• assorted fresh vegetables, such as asparagus, bell peppers, carrots, endive, radishes, and snow peas, cut up for dipping

Makes 1 1/2 cups dip

1. Finely ground basil, arugula, pine nuts, garlic, and salt in a food processor or blender. 
2. With machine running, add oil and lemon juice in a slow and steady stream. Add sour cream and process briefly just to combine. Transfer to a serving bowl, cover, and chill for 1 hour or overnight for flavors to blend. Serve at room temperature with assorted vegetables for dipping. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Crudites with homemade dip is quite delicious when it's done right. Arugula pesto is quite delicious; it has a peppery flavor to it. I added a touch of Parmesan cheese for a more traditional salty flavor and Parmesan cheese is a common ingredient in pesto. If you don't have arugula on hand, spinach or kale will work just as well and the pesto will be delicious. The leafy greens also adds nutrients such as calcium, folate and fiber. Serve this pesto with vegetables, grilled proteins of your choice or toasted bread and you and your guests will be satisfied. 

Spiced Lamb Loaf

Ingredients:

Meatloaf:

• 1 cup chopped zucchini
• 1/2 cup chopped carrots
• 1/2 cup chopped onions
• 1/2 cup diced tomatoes
• 1 lb. ground lamb
• 1 tbsp. minced garlic
• 1 cup grated Parmesan cheese
• 1/3 cup almond flour
• 2 eggs
• 2 tbsp. tomato paste
• 2 tsp. ground cumin
• 1/4 tsp. ground allspice
• 1 tbsp. lemon juice

Tzatziki Sauce:

• 1/2 cup plain whole-milk Greek yogurt
• 2 tbsp. fresh lemon juice
• 1 tsp. minced garlic
• 1 tbsp. chopped fresh dill
• 1/4 cup small-diced cucumber

Makes 8 Servings (1 slice per serving)

1. Preheat the oven to 400 F. 
2. Grease a loaf pan with olive oil and set aside. Put the zucchini, carrots, onions, and tomatoes in a food processor and pulse until softly textured and well combined. Transfer the vegetables to a colander and let drain for about 10-15 minutes, occasionally pressing with a clean towel to squeeze out any excess water. 
3. Place the vegetables in a large mixing bowl. With a rubber spatula or similar tool, mix in the lamb, garlic, Parmesan, almond flour, eggs, tomato paste, cumin, allspice, lemon juice, and salt and pepper to taste. 
4. When the mixture is uniform throughout, transfer it into the prepared loaf pan and  smooth it into an even layer. Place the loaf pan inside a larger baking dish and fill the dish with enough water to come halfway up the sides of a loaf pan.
5.  Bake for 60-70 minutes, until the loaf is golden and cooked through. 
6. In a small mixing bowl, whisk together the yogurt, lemon juice, garlic, dill, and salt and pepper to taste. Add the cucumbers and stir to combine. Transfer the mixture to the refrigerator until you are ready to serve. 
7. Carefully pour the excess oil from the loaf pan. Allow the loaf to cool for 10-15 minutes before removing from the pan. Slice the loaf into 8 even slices and serve with tzatziki on the side. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Meat loaf is a wonderful comfort food when it's done right. You can use ground beef, turkey, or lamb in this recipe and the meatloaf will be delicious. This meatloaf is packed with vegetables and other sorts of flavor. The tzatziki sauce adds a nice tang to the meatloaf. The loaf may be stored in the refrigerator for up to 4 days. If you want to freeze the loaf, place the individual spices on a baking sheet lined with parchment paper. Once they are frozen, they may be stored together in a large freezer-safe bag. 

Beef and Vegetables Stew

Ingredients:

• 3 tbsp. butter, divided
• 1 lb. diced beef
• 1/2 cup pearl onions or chopped onions
• 1/4 cup chopped celery
• 1/2 cup chopped carrots
• 8 oz. Portobello mushrooms, cleaned and chopped
• 1 cup diced turnips
• 1 tsp. gelatin powder
• 2 tsp. minced garlic
• juice of 1 lemon
• 2 tbsp. tomato paste
• 2 cups beef broth
• 1/4 canned white beans, rinsed and drained (optional) 
• 2 tbsp. chopped parsley

Makes 4 Servings

1. Melt 2 tablespoons of the butter over medium-high heat in a large stockpot or Dutch oven. 
2. Pat the beef dry and season it with salt and pepper to taste. Add the beef to the pot and brown it for 4-5 minutes on each side. Remove the beef and set aside. 
3. Add the remaining 1 tablespoon of the butter to the pot and melt.
4. Add the onions, celery, and carrots to the pot. Cook for an additional 5-7 minutes, stirring occasionally. 
5. meanwhile, pour 1/4 cup of water into a small bowl and sprinkle the gelatin over the top. Set the mixture aside to soften for at least 5 minutes. 
6. Add the garlic to the pot and cook for 1 minute, until golden. 
7. Add the lemon juice, tomato juice, and beef broth and stir to combine, scraping up any browned bits with a wooden spoon. 
8. Add the beef and beans (if using) to the pot and bring the stew to a boil. Once it is boiling, reduce the heat to medium-low. 
9. Whisk the gelatin into the water and blend to dissolve it; then add the mixture to the stew. Simmer the stew for 15-20 minutes, until the vegetables are tender and the broth is slightly thickened. 
10. When you are ready to serve, ladle the stew evenly into 4 bowls and garnish with the parsley. 

WW POINTS VALUE: 11 pts. with or without the beans

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Beef stew is an elegant and wonderful comfort food to enjoy. This version of beef stew is filled with tender beef, pearl onions, mushrooms and the options of white beans. If you want to make this stew with fewer carbs, make it without the beans and add a touch of diced tomatoes instead and the stew will be just as flavorful. 

Vegetable Fried Rice

Ingredients:

• 1 1/2 tsp. canola oil
• 2 large eggs, beaten
• 4 scallions, sliced
• 2 tsp. ground ginger
• 2 garlic cloves, minced
• 1/4 lb. snow peas, sliced on diagonal
• 1 red bell pepper, chopped
• 4 cups leftover cooked brown rice
• 1 (10 oz.) package frozen mixed vegetables, thawed
• 8 oz. firm tofu, cut into 1/2-inch dice
• 3 tbsp. reduced-sodium soy sauce
• 2 tsp. Asian (dark) sesame oil

Makes 6 Servings (1 1/4 cups per serving)

1. Heat wok over medium-high heat until drop of water sizzles. Add 1 teaspoon of canola oil. Add eggs and stir-fry until set; transfer to plate. 
2. Add remaining 1/2 teaspoon canola oil to wok; add scallions, ginger and garlic; stir-fry until fragrant. Add snow peas and bell pepper; stir-fry 2 minutes. Add rice, mixed vegetables. and tofu; stir-fry until heated through. Return eggs to wok along with soy sauce and sesame oil; stir-fry until mixed well. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Chinese food is so delicious. If you're craving Chinese takeout, don't go out and/or don't pick up the phone and order Chinese food. You can make this dish in 20 minutes or less and it will taste just as delicious as what you would order. This dish is filled with colorful vegetables and it's flavorful too. The three ingredients in Chinese cuisine are scallions, ginger and garlic. Mixed vegetables can include broccoli, cauliflower and carrots. You can have this dish as a full vegetarian dish or as a side dish and it will still be delicious. 

Chicken Banh Mi Sandwiches

Ingredients:

• 1 cup shredded carrots
• 2 tbsp. pickled sliced jalapeno peppers, drained
• 1/4 cup fresh cilantro leaves
• 2 tsp. rice vinegar
• 1/2 tsp. Asian (dark) sesame oil
• 1 lb. ground skinless chicken breast
• 2 scallions, finely chopped
• 1 tbsp. reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1/2 cup fat-free mayonnaise
• 1 tbsp. Sriracha or other chili sauce
• 1 (12 oz.) whole wheat baguette

Makes 4 Servings (1 sandwich per serving)

1.  Combine carrots, jalapeno peppers, cilantro, vinegar, and sesame oil in a small bowl. 
2. Stir together chicken, scallions, soy sauce, and garlic in medium bowl, mixing just until combined. With damp hands, shape mixture into 8 (1/2-inch-thick) patties. 
3. Spray large skillet with nonstick spray and set over medium-high heat. Add patties and cook until browned and instant-read thermometer inserted in side of patties registers 165 F, 6-7 minutes per side.
4. Stir together mayonnaise and Sriracha in a small bowl. Split baguette without completely cutting through. Remove small amount of soft center from baguette and discard, or save for bread crumbs. Cut into 4 equal pieces. Spread 2 tablespoons mayonnaise mixture on cut-side of pieces. Stuff each with 2 patties and top with 1/4 cup carrot mixture. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Bahn Mi is one of the signature cuisines of Vietnam. Bahn Mi is a type of baguette which is often split lengthwise and filled with various savory ingredients as a sandwich and is usually served as a meal. This sandwich is different because of the spicy flavors and filling condiments. The Bahn Mi is quite filling and delicious and will become a favorite in your house. I think this sandwich is better than what you would order at a fast food joint and you  can make it and eat it in 30 minutes or less. 

Crown Roast of Pork

Ingredients:

• 2 tbsp. + 2 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 2 tbsp. chopped fresh oregano or 2 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 1 (6-7 lb.) crown roast of pork, fat trimmed & bones frenched
• 4 celery stalks, cut into 1 1 /2-inch pieces
• 2 medium onions, quartered
• 2 medium carrots, cut into 1 1/2-inch pieces
• 1/4 cup water + 2 tbsp. water
• 1/4 cup dry red wine

Makes 8 Servings

1. Whisk together 2 teaspoons of the oil, garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
2. Position rack in the lower third of the oven and heat oven to 425 F.
3. Toss celery, onions, and carrots with remaining 2 tablespoons oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning.
4. Roast pork for 30 minutes, reduce heat to 350 F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few pork chops reads 155 F to 160 F, 1 1/4 to 1 1/2 hours.
5. Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
6. While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of pan. Simmer until you have a flavorful juice, 3-4 minutes.
7. Carve roast into thick chops and serve with pan juices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This elegant dish is easy to make. Pork can be an elegant dish to make and enjoy. If you don't have a crown roast of pork, use boneless pork chops or pork loin, rub the mixture all over the meat, grill the meat, let it rest and serve. The meat served alongside the chutney and vegetables is delicious.

Sunday Pot Roast

Ingredients:

• 2 tsp. herbes de Provence
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 (2 1/2-lb.) lean beef round roast, trimmed
• 1 tbsp. extra-virgin olive oil
• 3/4 lb. shallots, peeled
• 6 large garlic cloves, peeled
• 1 cup dry red wine
• 2 cups water
• 3 tbsp. tomato paste
• 1 bay leaf
• 3/4 lb. carrots, cut into 1/2-inch slices

Makes 8 Servings (2 slices meat & about 1/3 cup sauce with vegetables)

1. Preheat oven to 350 F.
2. Mix together herbes de Provence, 1 teaspoon of salt, and the pepper in cup; rub all over roast.
3. Heat oil in Dutch oven over medium-high heat. Add beef and  cook until browned on all sides, about 7 minutes. Transfer to plate.
4. Add shallots and garlic to Dutch oven; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add wine and cook until slightly reduced, about 2 minutes. Stir in water, tomato paste, remaining 1/2 teaspoon salt, and the bay leaf; bring to boil. Return meat to pot. Cover and transfer to oven; bake 2 hours.
5. Remove roast from oven. Stir in carrots. Cover and bake until meat is fork tender, about 1 hour, turning meat over after 30 minutes. Transfer roast to cutting board; cut into 1/4-inch slices. Return sliced meat to sauce in Dutch oven; keep warm until ready to serve. Discard bay leaf.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Pot roast is a wonderful comfort food to enjoy on the weekend. It's flavorful, comforting and delicious when it's done right. Don't forget to get good stew meat for this dish so the meat won't be tough. I highly recommend using reduced-sodium beef broth in place of the water for a more flavorful pot roast. 

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.

Vietnamese Bahn Mi Chicken Burgers

Ingredients:

• 1 lb. ground skinless chicken breast
• 2 large shallots, finely chopped
• 1 3/4 tsp. Sriracha sauce
• 3/4 tsp. kosher salt
• 1/3 cup fat-free mayonnaise
• 4 light whole wheat hamburger rolls, split
• 1/4 cup very thin matchstick strips or shredded carrot
• 1/4 cup lightly packed fresh cilantro leaves

Makes 4 Servings (1 garnished burger per serving)

1. Mix together chicken, shallots, 1 teaspoon of Sriracha, and the salt in a medium bowl until combined well. With damp hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray a grill pan with nonstick spray and set over medium heat. Place patties in pan and grill until instant-read thermometer inserted into side of burger registers 165 F, about 5 minutes per side.
3. Meanwhile, stir together mayonnaise and remaining 3/4 teaspoon Sriracha in a cup. Spread bottoms of buns with Sriracha mayonnaise. Place burgers in buns and top evenly with carrots and cilantro.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love gourmet burgers, you will love these. Bahn Mi is one of the signature dishes of Vietnam and typically consists of one or more meats, accompanying vegetables, and condiments. This version of the Bahn Mi is made of ground chicken, vegetables, a spicy mayonnaise and vegetable toppings. I highly recommend adding minced garlic and some panko bread crumbs to make the burgers more flavorful and to hold them together. Other vegetables you can add include sliced English cucumbers, matchstick-cut daikon radishes and/ or sweet onions to make your burgers more filling and flavorful.

Provencal Beef Stew

Ingredients:

• 1 lb. lean round steak, trimmed and cut into 1-inch chunks
• 1 tsp. extra-virgin olive oil
• 2 cups white mushrooms or cremini mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 1 1 /2 cups reduced-sodium beef broth
• 1 (14 1/2 oz.) can crushed tomatoes
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. dried thyme
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings ( 1 1 /4 cups per serving)

1. Put beef in a 5-quart slow cooker.
2. Heat oil in a large skillet over meat heat. Add mushrooms, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add to slow cooker along with carrots and half of beans.
3. Put remaining beans and 1/2 cup of broth in a blender and process until smooth; stir into mushrooms mixture. Add remaining 1 cup broth, the tomatoes, oregano, salt, thyme, and pepper. Cover and cook on high until beef is fork-tender and carrots and softened, 6-7 hours.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call comfort food. Beef stew is a wonderful dish to enjoy year round. You can even enjoy this dish during the hot summer months. You can cook this in your crock pot and let it simmer for the whole day and not worry about clean up afterwards. The French certainly knew their beefy comfort foods and this beef stew certainly reminds you of France. It's loaded with beef, vegetables and herbs which means a lot of flavor. I highly recommend substituting 1/2 cup of burgundy or any French wine in place of the 1/2 cup of beef broth for an authentic Provencal flare. Plus, wine always makes beef taste better.

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.

Vietnamese Chicken Curry

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp. curry powder
• 1 tbsp. canola oil
• 1 cup onion, finely chopped
• 1 tbsp. garlic, minced
• 1 tbsp. ginger, chopped
• 1 tbsp. lemon grass or lemon verbena leaves, chopped
• 1/4 tsp. chile flakes or sambal oelek chile paste
• 1 cup carrots, sliced
• 1 (16 oz.) can low-sodium chicken broth
• 1 cup broccoli florets, blanched
• 1 cup light coconut milk
• lime juice to taste
• 1 tbsp. cilantro, chopped
• 2 cups cooked brown rice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Cut chicken into 2-inch pieces. Season with salt, pepper, and curry powder.
2. Heat a large Dutch oven or deep sauté pan over medium heat. Add oil and chicken. Cook until chicken is slightly browned on all sides but still raw. Remove chicken  from pan and reserve on a plate.
3. Add onion to the sauté pan and cook until just soft (deglaze with water if necessary). Add garlic, ginger, lemon grass, and chile flakes; cook until aromatic.
4. Add carrots and chicken broth. Bring to a simmer and cook for 5 minutes until the chicken is cooked through. Season with lime juice; stir in cilantro.
5. Serve with brown rice.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have come to really enjoy South East Asian cuisine. My dining companion does not like Asian cuisine but I do. I have never been to Vietnam or know much about Vietnamese cuisine but from what I have tried and cooked, it is delicious. Curry dishes are popular in Vietnamese cuisine. This dish is another ethnic comfort food to try and I think you will enjoy it. It's got protein and vegetables and the coconut milk makes this dish thick and enhances the flavor.  

Old-Fashioned Chicken Pot Pie

Ingredients:

•  1 tsp. butter
• 2 cups sliced white or cremini mushrooms
• 1 small onion, finely chopped
• 3 cups coarsely chopped cooked boneless, skinless chicken breasts
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 cup low-sodium chicken broth
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 tsp. dried  thyme
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fat-free evaporated milk
• 2 tbsp. whole wheat flour
• 4 pieces reduced-fat crescent roll dough

Makes 6 Servings (1/6 of pie per serving)

1. Preheat oven to 375 F. Spray 10-inch shallow round baking dish or casserole dish with nonstick spray.
2. Spray large pot with nonstick spray. Add butter and melt over medium heat. Add mushrooms and onion; cook, stirring, until softened, about 5 minutes. Stir in chicken, mixed vegetables, broth salt, paprika, thyme, and pepper. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
3. Meanwhile, whisk together 1/4 cup of the evaporated mil and the flour in a small bowl until smooth; stir into chicken mixture. Cook over medium heat, stirring constantly, until sauce bubbles and thickens, about 2 minutes. Stir in remaining 1/4 cup evaporated milk and cook 3 minutes longer.
4. Spoon chicken mixture into  prepared dish. Unroll crescent rolls and arrange around inside edge of baking dish to form border (the middle will not be covered). Bake until crust is golden brown and filling is bubbly, about 15 minutes.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Chicken pot pie is a wonderful comfort food that can be enjoyed in the winter. No dish warms the body and soul like a homemade chicken pot pie. This is a different kind of chicken pot pie because there are more chicken and vegetables in this pie. Also, evaporated milk is used in this recipe. This pot pie is very filling and full of flavor. The pie crust is really nice with the chicken and vegetables and it's easy to cut the pie with this dough. I highly recommend adding a touch  of minced garlic to the mushroom and onion mixture because garlic always makes everything taste better. Also, when you cook the chicken, season it with salt, pepper and garlic for flavor. This pot pie makes a nice lunch the next day too.

Chicken Shepherd's Pie

Ingredients:

• 3 large Yukon gold potatoes (about 1 1/2 lbs.) peeled & quartered
• 3/4 cup fat-free milk
• 1 tbsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1 medium onion, chopped
• 3/4 lb. ground chicken breast
• 1 1/2 tbsp. whole wheat flour
• 2 tbsp. tbsp. white Worcestershire sauce
• 1 tsp. finely chopped sage
• 1/2 tsp. crushed green peppercorns
• 3/4 cup reduced-sodium chicken broth
• 1 (10 oz.) package frozen peas & carrots
• 1/4 tsp. paprika

Makes 6 (1 cup) Servings

1. Bring the potatoes, with enough water to cover, to a boil in a large pot. Reduce the heat and simmer, covered, until the potatoes are tender when pierced with a fork, about 12 minutes. Drain and place in a medium bowl. Add the milk, mustard, and black pepper. Mash with a potato masher or an electric mixer on medium speed until creamy, about 4 minutes by hand or 2 minutes with a mixer; set aside.
2. Preheat the oven to 350 F.
3. Spray a large skillet with nonstick spray and set over medium heat. Add the onion and cook, stirring frequently, until softened, about 2 minutes. Add the chicken and cook, breaking it up with a wooden spoon, until browned, about 4 minutes.
4. Sprinkle the flour over the chicken mixture. Stir well and cook, just until the flour is absorbed, about 30 seconds. Stir in the Worcestershire sauce, sage, and crushed green peppercorns; cook until fragrant, about 10 seconds. Stir in the broth and bring to a boil. Reduce the heat and simmer until the mixture bubbles and thickens, about 1 minute. Stir in the peas and carrots. Pour the mixture into a 9-inch square baking dish.
5.  Spoon or pipe the mashed potatoes over the chicken mixture. Sprinkle with the paprika. Place the baking dish on a rimmed baking sheet and bake until bubbling and heated through, about 40 minutes. Let stand for about 5 minutes before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Shepherd's Pie is considered to be the national dish of England. Shepherd's pie normally has mutton or ground beef but this recipe has ground chicken in it. This version of a classic comfort food is absolutely delicious. If you don't have packaged vegetables, use 1 cup each of chopped carrots and peas and the dish will be just as delicious. I highly recommend adding a pinch of salt and minced garlic when cooking the onions because salt, ground pepper and garlic always add flavor and make your savory dish taste better. This comfort food is perfect for eating during the colder months. Don't worry if it looks messy, it tastes great.



Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened flaked coconut
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 1 tsp. grated orange zest
• 2 carrots, shredded
• 1 apple, peeled, cored, and shredded
• 1/3 cup golden raisins, chopped

Frosting:

• 3 oz. whipped cream cheese, at room temperature
• 2 tbsp. confectioners' sugar
• 1 1 /2 tsp. milk
• 1/2 tsp. vanilla

Makes 12 Cupcakes (1 decorated cupcake per serving)

1. Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2. Whisk together flour, granulated sugar, coconut, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir together eggs, oil, and orange zest in a medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon evenly into prepared muffin cups, using about 1/3 cup batter for each cupcake.
3. Bake until toothpick inserted in the center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners' sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you ever need a delicious carrot cake or cupcake recipe, this is the one for you. I never liked carrot cake as a kid but I really enjoy it as an adult. You can have your cupcake and eat it too just not too many of them. The combination of shredded coconut, carrots, apple, raisins, and orange zest mixed in with cinnamon and nutmeg make these treats so good. The original recipe calls for 2/3 cup granulated sugar but I cut the sugar intake in half and the cupcakes tasted just as delicious. Make these for your family & friends and they will eat these alive.

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.

 

 



Coconut-Apple Muffins

Ingredients:

• olive oil cooking spray
• 1 cup sorghum flour
• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup monk fruit  natural no-calorie sweetener
• 2 tsp. gluten-free baking powder
• 1 1 /2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3/4 cup 1 % milk
• 2 tsp. extra-virgin olive oil
• 2 tsp. pure vanilla extract
• 1 1/2 cup grated carrots
• 1/2 cup grated Granny Smith apple
• 1/2 cup grated red apple
• 1/2 cup unsweetened shredded coconut
• 3 large egg whites

Makes 12 muffins (1 muffin per serving)

1. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper liners and lightly spray with olive oil.
2. In a medium bowl, whisk together the sorghum flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, cinnamon, ginger, and nutmeg.
3. In a bowl, with an electric mixer on low speed, beat together milk, oil, and vanilla. With the mixer running, add the flour mixture in 3 additions, mixing well after each addition. By hand, gently mix in the carrots, apples, and coconut.
4. In a separate bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Spoon the batter evenly into the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 24-28 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach have done it again with muffins. Who knew that coconut and apples tasted so good together? These muffins to take time but they are worth the effort. Make these on Sunday and you can enjoy them throughout the week. These muffins are fluffy and moist not to mention delicious. If you're trying to incorporate more fruits and vegetables in your diet, these treats are for you. Enjoy these with a glass of tomato juice, water, milk or juice and you won't be going to the drive through again.

Ground Turkey Picadillo with Golden Raisins & Olives

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, diced
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 2 cups mushrooms, chopped
• 2 tbsp. garlic, chopped
• 1 pinch ground cumin
• 2 tbsp. chili powder
• 1 pinch chili flakes
• 1 lb. lean ground turkey
• 1 cup zucchini, chopped
• 1 (15 oz.) can diced tomatoes
• 1/2 golden raisins
• 1/4 cup green olives, chopped
• 2 tbsp. chopped fresh cilantro
• salt
• freshly ground black pepper

Makes 8 Servings

1. Heat olive oil in a Dutch oven or deep sauté pan over medium heat. Add onion, carrots, celery, and mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Add garlic, cumin, chili powder and chili flakes; cook until aromatic, about 20 seconds.
2. Add turkey and zucchini; cook 5 minutes. Add tomatoes and raisins. Bring to a simmer; cook for 10 minutes or until vegetables are tender. Stir in olives and cilantro. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Picadilo is a traditional Latin dish that is used as a stuffing in tacos, peppers, and even pastries. This picadillo is sweet, salty and savory with all the vegetables and seasonings. You can use this filling in any kind of pepper such as bell peppers, poblano peppers or even in individual phyllo pouches and it will be delicious no matter what.