Air fryer churros with chocolate sauce

 Ingredients:

• cooking spray
• 1/2 cup whole wheat flour
• 1/2 cup plain Greek yogurt
• 3/4 tsp. Vanilla extract, divided
• 2 1/2 tbsp. granular sugar
• 1/2 tsp. ground cinnamon
• 1/3 cup milk
• 4 tsp. unsweetened cocoa powder
• 1 tsp.cornstarch
• 1/8 tsp. cayenne pepper
• 1 tbsp. light butter, melted

Makes 6 Servings (1 churro & 1 tbsp. sauce per serving)

1. In a small bowl, place flour, yogurt, and ½ tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
2. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Place dough on paper. Use a knife to cut dough into 6 equal pieces. Roll each piece into a 5-inch long rope.
3. Preheat air fryer, if necessary, to 375°F. Coat air fryer basket with nonstick cooking spray. Arrange dough ropes in air fryer, leaving some space between them. Lightly coat dough with nonstick cooking spray. Air-fry until golden brown, 6 to 7 minutes.
4. While churros cook, combine 2 tbsp sugar and cinnamon in a pie plate or other shallow dish. In a glass measuring cup, whisk milk, cocoa, cornstarch, pepper, and remaining 1½ tsp sugar and ¼ tsp vanilla. Microwave on High until bubbly and thick, about 1 minute, whisking every 20 seconds.
5. When churros are done, brush all over with melted butter and roll in cinnamon sugar. Serve warm with sauce.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwachers.com. Churros are the official comfort food of Mexico. They are also a delicious take on doughnuts. I think these doughnuts are better than the doughnuts in America. The dough gets a flavor boost with vanilla extract, and is then rolled into ropes and air-fried until crisp and light. To create the churros effect, the cooked dough gets brushed with a little butter and rolled in cinnamon sugar. The accompanying microwave sauce gets a gentle chile kick that amps up the goodness (you can omit it if you’d like). If you don’t have an air fryer, you can bake the dough at 375°F for about 8 minutes; these churros will just be a little denser than air-fried ones.

Glazed strawberry hand pies

 Ingredients:

• 1 cup chopped Strawberries
• 1 tsp. granulated sugar
• 1½ tsp. cornstarch
• 2 cups whole wheat flour
• 1½ cups plain fat free Greek yogurt
• 1 1/8 tsp. vanilla extract
• 1/3 cup confectioners' sugar
• 1 1/2 tsp. Low-fat milk
• pinch of ground cardamom

Makes 8 Servings (1 pastry per serving)

1. Preheat oven to 375°F. Line a large sheet pan with parchment paper. In a medium microwave-safe bowl, toss berries, granulated sugar, and cornstarch. Microwave on High until bubbly and thickened, about 2 minutes. Cool until ready to use.
2. In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
3. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Divide dough in half. Roll 1 piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Arrange rectangles about 1 inch apart on prepared sheet pan. Roll other piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Spoon about 1 tablespoon strawberry filling down the center of each dough rectangle on sheet pan. Top each with 1 dough rectangle. Press edges with tines of a fork to seal; pierce top of each pastry with fork to allow steam to escape. Bake until lightly browned and crisp, about 20 minutes.
4. Cool pastries on a wire rack for about 10 minutes. Meanwhile, in a small bowl, stir powdered sugar, milk, remaining ⅛ tsp vanilla, and cardamom. Drizzle glaze evenly over warm pastries.

WW POINTS VALUE: 4 

Note: This recipe appears on www.weightwatchers.com. When strawberries are at their seasonal peak—supremely fragrant, sweet, and juicy—they don’t need much adornment to taste great. Here, we barely sweeten them for a lightning-fast microwave jam that fills these pastries. The dough is a firm version of our two-ingredient filling.  A pinch of ground cardamom in the glaze pairs perfectly with the berries. These are best enjoyed warm; if you have leftovers, reheat at 350°F for about 5 minutes.

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Crust:

• 1 1/2 cups reduced-fat graham cracker crumbs (about 10 graham crackers)
• 1 tbsp. unsalted butter
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Topping:

• 2 cups fat-free sour cream
• 1/4 cup granulated sugar

Cake:

• 4 (8 oz.) packages light cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla extract

Sauce:

• 2 tbsp. granulated sugar
• 1 tbsp. cornstarch
• 2 cups fresh or thawed frozen blueberries
• 1 tbsp. water
• 1 tbsp. lemon juice

Makes 32 Servings (1/32 of cake per serving)

1. Preheat the oven to 350 F. Spray a 10-inch springform pan with nonstick spray.
2. To make the crust, stir together cracker crumbs, butter, cinnamon and nutmeg in a medium bowl until moistened. Press crumb mixture firmly  onto bottom of prepared pan; refrigerate. 
3. To make topping, stir together sour cream and sugar in a bowl; cover and refrigerate. 
4. To make cake, with electric mixer on medium speed, beat cream cheese in large bowl until very smooth. Gradually add sugar, beating  well after each addition. Beat in egg whites, lemon zest and juice, and vanilla until blended. Pour batter over crust. 
5. Bake until center of cheesecake jiggles slightly, 55-60 minutes. Let cool in pan on wire rack 15 minutes. Spoon sour cream topping over cake; spread evenly with narrow metal spatula. Refrigerate at least 8 hours or up to 2 days. 
6. To make sauce, stir together sugar and cornstarch in medium saucepan. Add blueberries and water; cook over medium heat, stirring, until berries soften and sauce bubbles and thickens, about 4 minutes. Remove saucepan from heat and stir in lemon juice. Transfer sauce to serving bowl and refrigerate until cool. 
7. To serve, with thin knife dipped into hot water, cut cake into 32 wedges, dipping knife between cuts and shaking off excess water. Serve cake wedges topped with blueberry sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. The original recipe called for light corn syrup but I eliminated the corn syrup and added ground cinnamon and nutmeg to add more flavor to the crust and it was delicious. I also cut the granulated sugar in this cheesecake and added a little more lemon juice and limoncello for a more lemony flavor and the cheesecake was delicious. The blueberries add a nice, tart flavor to the cheesecake as well. 

Wild Mushroom and Goat Cheese-Stuffed Chicken Breasts

Ingredients:

• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 lb. shiitake mushrooms, stems discarded, caps finely chopped
• 3/4 tsp. herbes de Provence
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 oz. reduced-fat goat cheese, softened
• 4 (1/4-lb.) boneless, skinless chicken breasts
• 1 shallot, chopped
• 3/4 reduced-sodium chicken broth
• 6 tbsp. dry sherry
• 1 tsp. cornstarch
• 2 tsp. cold water

Makes 4 Servings (1 stuffed chicken breast with 3 tablespoons)

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the garlic; cook until fragrant, about 30 seconds. Add the mushrooms, herbes de Provence, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper; cook, stirring occasionally, until the mushrooms are golden, 5-6 minutes. Transfer the mixture to a bowl; add the cheese and stir until combined. Let the mixture cool completely.
2. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through to the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket with 2 tablespoons of the mushroom-cheese mixture.
3. Wipe out the skillet. Add the remaining 1 teaspoon oil and heat over medium heat. Add the chicken and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until chicken is browned on the outside and cooked through, 7-8 minutes on each side. Cut each chicken breast into 4 or 5 slices, transfer to a serving plate, and keep warm.
4. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the broth and sherry; bring to a boil. Reduce the heat and simmer about 3 minutes. Meanwhile, dissolve the cornstarch in the cold water in a small bowl. Stir the cornstarch mixture into the skillet and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Serve the sauce over the chicken.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. The folks at Weight Watchers call this dish a company favorite. It will be a company and a family favorite. This dish is an elegant comfort food dish that 's full of flavor. The creaminess of the goat cheese and sautéed garlic and mushrooms make the chicken more succulent and juicy. Serve a colorful side of vegetables alongside this chicken and you'll have a dish that's both colorful and flavorful.

Chocolate-Cappucino Eclairs

Ingredients:

Pastry Cream:

• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 3 tbsp. unsweetened cocoa powder
• 2 tbsp. cornstarch
• 1 tsp. instant espresso powder
• 1/2 tsp. ground cinnamon
• 2/3 cup fat-free milk
• 1/4 cup thawed frozen fat-free whipped topping

Cream Puff Dough:

• 1 cup water
• 3 tbsp. canola oil
• 1 tbsp. unsalted butter
• 1 tsp. granulated sugar
• 1/4 tsp. salt
• 1 cup whole wheat flour
• 2 large eggs
• 1 large egg white
• 1 tbsp. confectioners' sugar, for dusting

Makes 8 Servings (1 éclair per serving)

1. To make the pastry cream, whisk together the granulated sugar, egg, and vanilla in a bowl. Whisk in the cocoa, cornstarch, espresso powder, and cinnamon. Bring the milk to a boil in a small saucepan; whisk in the cocoa mixture. Return the milk mixture to the saucepan and bring to a boil. Cook, whisking, until thickened. Spoon into a bowl. Press a piece of plastic wrap onto the surface; refrigerate until cool. Fold in the whipped topping; refrigerate.
2. Preheat the oven to 400 F. Lightly spray a large baking sheet with nonstick spray; line with parchment paper.
3. To make the cream puff dough, combine the water, oil, butter, granulated sugar, and salt in a medium saucepan and set over medium-high heat. Cook until the butter melts and the mixture boils, about 3 minutes. Stir in the flour all at once; cook, stirring constantly with a wooden spoon, until the dough begins to pull away from the side of the pan, 1-2 minutes. Remove the saucepan from the heat and stir in the eggs and egg white, one at a time, beating vigorously after each addition until the dough is shiny.
4. Fill a large pastry bag (no need to use a tip) with the dough. Pipe onto the baking sheet  to form eight 4-inch long by 2-inch wide fingers. Bake until golden, about 35 minutes. Turn off the oven. Make a small slit in one end of each éclair. Return to the oven for 10 minutes. Let cool completely on a rack.
5. To assemble the éclairs, with a small knife, make a hole in the end of each éclair. Spoon the pastry cream into a pastry bag fitted with a 1/4-inch plain tip. Pipe about 2 tablespoons pastry cream into each éclair. Dust with the confectioners' sugar. Serve within 2 hours.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This was the first time I made éclairs and they turned out tasty. These are healthy eclairs but they still tasted delicious. These eclairs are healthy and they have a France meets Italy taste to them. The French and the Italians know how to do dessert. Eclairs are a staple of France and the filling has a taste of Italy to them. The filling is flavorful and creamy and the pastry dough is not bad. These eclairs taste good you'll forget there isn't much sugar in them.

Cherry Strudel

Ingredients:

• 3 cups pitted fresh tart cherries
• 1/2 cup granulated sugar
• 3 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup sliced or slivered almonds, finely ground
• 12 (12 x 17-inch) sheets frozen phyllo dough, thawed
• 1 tbsp. confectioners' sugar

Makes 10 Servings (1/10 of strudel per serving)

1. To make the filling, combine the cherries, 1/4 cup of the sugar, cornstarch, lemon juice, cinnamon and nutmeg in a medium saucepan and set over medium-high heat; bring to a boil. Reduce the heat to medium. Cook, stirring constantly until thickened and bubbly, about 2 minutes. Remove the saucepan from the heat; set aside to cool, about 30 minutes.
2. Preheat the oven to 400 F.
3. Combine the almonds, and the remaining 1/4 cup of sugar in a small bowl. Lay 1 phyllo sheet on a work surface with a long side facing you. Keep the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Lightly spray the phyllo with nonstick spray; sprinkle with about 1 tablespoon of the crumb mixture. Continue layering with the remaining phyllo and crumb mixture, lightly spraying each sheet of phyllo with nonstick spray to make 12 layers in all.
4. Spoon the cherry filling over the phyllo, leaving a 2-inch border. Fold the short side over the filling, then roll up jelly-roll style. Do not roll to tightly or the phyllo might tear.
5. Place the strudel on a diagonal, seam side down, on a large baking sheet. Lightly ray the strudel with nonstick spray. Cut four (1-inch) slits in the top of the strudel to allow the steam to escape. Bake until the filling is hot and the phyllo is golden brown, about 20 minutes. Let cool completely  on the baking sheet on a rack at least 45 minutes. Just before serving, dust with confectioners' sugar.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call elegant comfort food. Strudel is a nice comfort food when it's done right. Baked cherries are absolutely delicious. The original recipe called for 1 cup of granulated sugar and 1/4 cup of dried bread crumbs. I cut the granulated sugar in half, cut out the bread crumbs but increased the slivered almonds and added the cinnamon and nutmeg for a healthier and more flavorful dessert. The end result was delicious. You can use any kind of berries or stone fruit in this recipe and the dessert will still be delicious.

Chocolate-Raspberry Souffle Cakes

Ingredients:

• 2 tbsp. + 3/4 cup granulated sugar
• 1  1/2 cups fresh raspberries
• 2 tbsp. cornstarch
• 1/4 tsp. salt
• 1 cup low-fat milk
• 3 oz. bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 egg yolks
• 4 egg whites, at room temperature
• 1/2 tsp. cream of tartar
• confectioners' sugar (optional)

1. Preheat the oven to 400 F. Spray six (6 oz.) baking dishes or ramekins with nonstick spray.
2. Sprinkle 2 tablespoons of the sugar into a baking dish, turning to coat the bottom and side evenly. Pour the excess sugar into a second baking dish to coat. Repeat with the remaining baking dishes. Divide the raspberries evenly among the dishes; set aside.
3. Whisk together 1/2 cup of the sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk and set over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, 3-4 minutes. Put the chocolate in a large bowl. Pour the milk mixture over the chocolate, stirring until the chocolate melts and the mixture is smooth. Stir in the vanilla and almond extracts. Let cool slightly, then beat in the egg yolks, one at a time, until well blended; set aside.
4. With an electric mixer on medium speed, beat the eg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining  1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites just until no streaks of white remain.
5. Spoon the chocolate mixture into the baking dishes, filling each about three-fourths full. Place the dishes in a large roasting pan. Put the pan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden, 20-25 minutes. Wearing oven mitts or sturdy tongs, remove the soufflé cakes from the water bath. Lightly dust with confectioners' sugar (if using) and serve at once.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent dessert. Who knew that the combination of chocolate and raspberries would make a delicious soufflé? The raspberries give this dessert a nice touch to it. Don't worry about texture of the dessert. It's a soufflé cake so it's fluffy and cake-like and don't be intimidated by the instructions. If you take your time making this dessert, it will turn out to be a success presentation-wise and in taste.

Pork with Apples in Cider Sauce

Ingredients:

• 4 boneless pork loin chops, cut 3/4-inch thick
• kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 3 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch thick
• 1 cup reduced-sodium chicken broth
• 1 cinnamon stick
• 1 tsp. cornstarch
• 1 tsp. cold water

Makes 4 Servings

1. Preheat the oven to 350 F. Trim fat from meat and season chops with salt and pepper.
2. In a large skillet cook chops in hot oil for 4-6 minutes or until browned, turning to brown evenly. Remove chops from skillet. Set aside.
3. Add apples to the hot skillet; cook and stir about 5 minutes or until just apple slices are browned and tender. Carefully add chicken broth and cinnamon stick to skillet. Cook and stir for 2 minutes more. Using a slotted spoon, transfer apple slices to a 2-quart rectangular baking dish. Place browned chops atop apples in dish. Pour broth (with cinnamon stick) over pork chops.
4. Cover and bake about 20 minutes or until pork is done (160 F) and juices run clear. Remove the chops from the baking dish; cover and keep warm.
5. Discard cinnamon stick. Spoon the apple mixture into a medium saucepan. Stir together the cornstarch and the cold water; stir into mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 2 minutes more. Serve chops with apple mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a sophisticated take on pork chops and applesauce. The apples cooked with the cinnamon and chicken broth has a nice aroma to it when cooking and tastes delicious when eaten at the table. I highly recommend adding a touch of minced garlic and chopped rosemary to the pork chops for a more savory flavor for the pork. Plus, rosemary and garlic make the pork and apples taste even better.

Pork Chops with Port & Cranberries

Ingredients;

• 1 cup reduced-sodium chicken broth
• 1/2 cup port
• 1/2 tsp. grated fresh ginger
• 1/2 cup fresh cranberries
• 2 tsp. fresh lemon juice
• 1 tbsp. reduced-sodium chicken broth
• 1/2 tsp. cornstarch
• kosher salt
• freshly ground black pepper
• 4 boneless pork sirloin chops, cut 3/4-inch thick
• 1 tbsp. chopped fresh rosemary
• 3 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. In a small saucepan, combine the 1 cup chicken broth, port, and ginger. Bring to boiling. Boil gently for 15-20 minutes or until liquid is reduced to 1/2 cup. Add cranberries; cook just until cranberries begin to pop. Stir in lemon juice. In a small bowl stir together the 1 tablespoon chicken broth and the cornstarch; add to the cranberry mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Season to taste with kosher salt and pepper.
2. Meanwhile, season pork chops with kosher salt and pepper. Sprinkle chops evenly with rosemary and garlic, pressing lightly with fingers. In a large skillet heat olive oil over medium-high heat. Add pork chops; cook for 8-12 minutes or until chops are done (160 F) and juices run clear, turning once. Serve chops with cranberry mixture.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a quick, easy and delicious meal will get you in the mood for the holidays. Who knew that cranberries went so well with pork and port? The pork is so succulent and juicy it will melt in your mouth. I added a touch of garlic to this dish because garlic always taste better when it's added to a savory dish. Any red wine will do in this dish if you don't have port on hand.



Cherry Pie

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 2 (14 1/2 oz.) cans sour cherries packed in water, drained juice reserved
• 1 tbsp. lemon juice
• 1/4 tsp. almond extract
• Pie Dough for double crust (See recipe)

Makes 16 Servings (1/16 pie per serving)

1. Preheat oven to 425 F.
2. To make filling, stir together sugar, cornstarch, and salt in a large bowl. Add cherries, 1/2 cup reserved cherry juice, lemon juice, and almond extract gently stirring to mix well.
3. On lightly floured work surface with lightly floured rolling pin, roll one disk of dough into 12-inch round. Gently fold in quarters and ease into 9-inch pie plate, pressing it against side of pie plate. Trim edge, leaving 1-inch overhang. Spoon cherry filling into pie shell.
4. Roll remaining disk of dough into 12-inch round. Fold in quarters and place on top of filling. Tuck edges under and decoratively crimp. With tip of small knife, make several 1-inch slits in top of pie to allow steam to escape.
5. Place pie on baking sheet to catch any drips. Bake 20 minutes. Reduce oven temperature to 375 F. Loosely cover pie with foil during last 25 minutes of baking prevent overbrowning, if needed, and bake until crust is golden and filling is bubbling in center. Let cool on wire rack about 1 hour to serve warm, or let cool completely.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Whether or not you are a pie fan, you will love this sweet ending. Homemade fruit pies always taste the best. I've always enjoyed apple pie but cherry pie in the summer is heavenly delicious. I highly recommend adding a  touch of vanilla extract, ground cinnamon or nutmeg and sliced rhubarb to the cherry pie for a sweeter flavor. The home made crust is absolutely delicious with this pie. If you want out reduce your sugar intake, substitute honey or agave nectar and your pie will be just as delicious.

Sauteed Duck with Pears & Apples

Ingredients:

• 4 (5 oz.) boneless, skinless duck breasts
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. unsalted butter
• 2 pears, peeled, cored, and cut into 1/2-inch cubes
• 1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces
• 1 tbsp. granulated sugar
• 1/2 tsp. dried thyme
• 1/4 cup brandy
• 3/4 cup apple juice
• 1/3 cup prepared duck demi-glace
• 2 tsp. cornstarch
• 1 tbsp. cold water

Makes 4 Servings

1.  Sprinkle the duck with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Melt 2 teaspoons of the butter in a large skillet over medium-high heat.  Add the duck and cook until browned and  just cooked through, about 4 minutes on each side. Cut each duck breast into 4 slices, transfer to a plate, and keep warm.
2. Wipe out the skillet and melt the remaining 2 teaspoons butter. Add the pears, apples, sugar, and thyme; cook, stirring frequently, until the fruit is lightly golden, about 4 minutes. Add the brandy and cook 1 minute. Add the apple juice and demi-glace; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 4 minutes.
3. Dissolve the cornstarch in the water; add to the skillet, stirring constantly. Cook and stir until the mixture bubbles and thickens, about 1 minute. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve the sauce with the duck breasts.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dinner is both elegant and delicious. It may look intimidating but it's really easy to prepare and cook. It's very filling and flavorful. This flavorful fall dish is perfect for company or a romantic dinner. It's best served with sautéed green beans and/or creamy mashed butternut or acorn squash. Demi-glace can be found in the meat department of some grocery stores. If you don't have butter, use extra-virgin olive oil instead and it will work just as good.



Kung Pao Chicken

Ingredients:

• 1/2 cup reduced-sodium chicken broth
• 1/3 cup sake or mirin
• 3 tbsp. hoisin sauce
• 2 tbsp. reduced-sodium soy sauce
• 2 tbsp. cornstarch
• 2 tbsp. honey
• 3 tsp. Asian (dark) sesame oil
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 scallions, chopped
• 1 tbsp. grated peeled fresh ginger
• 1/4  tsp. red pepper flakes
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 1 /4 cups unsalted dry-roasted peanuts

Makes 8 Servings (3/4 cup per serving)

1. Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey in a bowl; mix well.
2. Heat a large skillet or wok over medium heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, about 8 minutes. Transfer the chicken to the plate.
3. Add the remaining 1 teaspoon oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and pepper flakes; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir-fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minutes longer.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Who does not love Chinese food once in a while? Kung Pao chicken is a Chinese takeout classic and can be made at home in less time it takes for you to call the restaurant and pick up your order. This version of the Chinese classic gets is bursting flavor from Sake (Japanese rice wine) hoisin sauce, ginger, and red pepper flakes. I highly recommend adding a touch of garlic because garlic ALWAYS makes every savory meal taste better. To make this meal even more authentically Chinese, serve on top of a 1/2 cup of cooked brown rice for an additional 2-3 points a serving. Once you learn to cook this takeout classic, you'll never order Chinese takeout again.

Cranberry Cheesecake

Ingredients:

• 1 Basic Crumb Crust (See recipe)

Filling:

• 8 oz. Neufchatel cream cheese
• 8 oz. fat-free cream cheese
• 2 cups fat-free yogurt
• 1 cup fat-free cottage cheese
• 2 large eggs
• 2 large egg whites
• 1 cup granular sugar
• 2 tsp. vanilla extract

Topping:

• 1 (16 oz.) can whole cranberry sauce
• 3 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 tsp. grated orange zest

Makes 16 Servings

1. Preheat oven to 375 F. Follow the directions for the Basic Crumb Crust, using a springform pan. Press the crumb mixture into the bottom and 11/2 inches up the sides of the pan. Bake and let cool as directed. Reduce the oven temperature to 350 F. 
2. In a food processor, blend both cream cheeses, yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar, and vanilla extract and pulse until blended. Pour the mixture into the springform pan and place in the center of the oven.
3. Reduce the heat to 325 F and bake until the cheesecake is almost set but jiggles an bit when shaken, 70-75 minutes. Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill for at least 3 hours.
4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon, and nutmeg. Bring to a boil, stirring often; cook 1 minute. Dissolve the cornstarch in the water and stir into the saucepan; return to a boil an cook until mixture is thickened, 1 minute longer. Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator for at least 1 hour.
5. Spread the cranberry mixture over the top of the cake just before serving or after the cheesecake is well chilled.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. This cranberry cheesecake is so delicious and will give a new flavor to the holidays or any special occasion you may be celebrating. This cheesecake is very creamy and the cranberry topping gives it an extra kick of zing. You can reduce the amount of granulated sugar t o1/3 of a cup or don't add any and your cheesecake will taste good for sugar-free. You can use whole cranberries or add a touch of pomegranates to the topping and your cheesecake will be just as delicious.

Cinnamon Apple Pork Tenderloin

Ingredients:

• 1 lb. pork tenderloin
• 2 tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1 tbsp. brown sugar, packed
• 2 cooking apples, peeled, cored, sliced
• 2 tbsp. dried cranberries or raisins

Makes 4 Servings

1. Preheat oven to 400 F.
2. Place tenderloin in roasting pan or casserole dish.
3. Combine remaining ingredients and mix well. Spoon the apple mixture around the tenderloin.
4. Cover and bake for 30 minutes.
5. Remove cover and spoon apple mixture over the tenderloin. Continue to bake 15 minutes or until the pork tenderloin is browned and cooked through, about 150 F on a meat thermometer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful comfort food to cook for any holiday or any special occasion. The combination of pork and cooked apples is so heavenly delicious when they are cooked right. As for the cooking apples, you can use, Golden, Delicious, Granny Smith, Jonathan, Pippin, McIntosh or Honey Crisp for a rich, fruity flavor. One bite of this dish and you'll have a new taste for pork chops and applesauce.

Flank Steak Stir-Fry with Ginger & Scallions

Ingredients:

• 3/4 cup quick-cooking brown rice
• 3/4-lb. flank steak, trimmed and thinly sliced
• 1 tsp. cornstarch
• 4 tsp. reduced-sodium soy sauce
• 3 tbsp. hoisin sauce
• 1 tbsp. peanut oil
• 1 tbsp. finely grated peeled fresh ginger
• 1/2 large red bell pepper, cut into thin strips
• 1/2 large green bell pepper, cut into thin strips
• 5 scallions, cut into 1-inch pieces
• 1 tsp. toasted sesame seeds

Makes 4 Servings (3/4 cup beef mixture & 1/4 cup rice  mixture per serving)

1. Cook rice according to package directions, omitting salt and fat.
2. Combine steak, cornstarch, and 2 teaspoons soy sauce in a medium bowl and toss to coat. Combine remaining 2 teaspoons soy sauce with hoisin in small bowl.
3. Heat oil in wok or large skillet over medium-high heat until very hot. Add beef and cook, stirring occasionally, just until lightly browned, about 45 seconds. Add ginger and cook 30 seconds. Stir in bell peppers and cook, stirring often, until crisp-tender, about 2 minutes. Add hoisin mixture, stirring, 30 seconds. Remove from heat; stir in scallions and sprinkle with sesame seeds. Divide beef mixture and rice among 4 plates.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call gourmet Chinese food. I've said it once and I'll say it over  and over again: if you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE!! You can make this elegant meal in 20 minutes or less and it will taste just as good as takeout. You can use any cut of beef (porterhouse, sirloin, skirt, etc.) and this meal will be delicious. I highly recommend seasoning the beef with freshly ground pepper as and minced garlic to enhance the flavor. You don't need salt because the soy sauce is already salty. Any kind of vegetable such as broccoli, snap peas, or shitake mushrooms will work just as well too.

Mandarin Stir-Fried Pork Tenderloin & Broccolli

Ingredients:

• 1 tbsp. Chinese rice wine
• 1 tsp. cornstarch
• 1 egg white, slightly beaten
• 12 oz. pork tenderloin, sliced 1/8-inch thick X 1-inch wide
• 1 tbsp. hoisin sauce
• 1 tbsp. oyster sauce
• 3 tbsp. low-sodium chicken broth
• 1 tsp. sesame oil
• 1 tsp. extra-virgin olive oil or canola oil
• 1 tbsp. garlic, chopped
• 1 tbsp. ginger, chopped
• 3 cups broccoli cut in florets, stems peeled and sliced
• 2 tsp. cornstarch mixed with 1 tbsp. water
• 2 tbsp. scallions, chopped
• 2 cups brown rice, cooked
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine rice wine, cornstarch and egg white. Mix in 1 pinch salt and pepper. Add pork. Let sit for 20 minutes or overnight.
2. Combine hoisin sauce, oyster sauce, chicken broth, and sesame oil; set aside.
3. heat a wok or a large sauté pan over medium heat. Add olive oil, garlic and ginger. Stir until aromatic. Add pork and turn up the heat. Saute 1-2 minutes. Add broccoli and toss. Add sauce mixture and bring to a simmer; cover and cook until the broccoli mixture is al dente. Stir in cornstarch mixture. Bring to a simmer and stir in scallions.
4. Serve with brown rice.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE! You can make this meal in the same amount of time you order it and it comes to your door. The key to cooking good Chinese food are three ingredients: scallions, ginger and garlic. Broccoli is a key ingredient in stir-fries. If you don't have broccoli on hand, use sugar snap peas or baby bok choy and it will taste just as good. Chinese food is also sweet and spicy and if you want to add extra spice to this dish, add 2 teaspoons of chile paste. The pork issucculent and juicy in this dish and it makes a great leftover for lunch the next day.

Crispy Tuna with Apricot-Wasabi Sauce

Ingredients:

• 1/4 cup apricot preserves
• 2 tbsp. orange juice
• juice of 1 lime
• 1 tsp. wasabi paste
• 1/4 tsp. Asian (dark) sesame oil
• 25 plain rice crackers, broken into pieces
• 4 (5 oz.) tuna steaks
• 1/2 tsp. salt
• 2 egg whites
• 2 tsp. cornstarch
• 1 1/2 tsp. canola oil

Makes 4 Servings (1 tuna steak & 2 tablespoons sauce per serving)

1. Combine fruit spread, orange juice, lime juice, wasabi and sesame oil in a small bowl.
2. Place crackers in a food processor and pulse until finely crumbled (you should have about 1/2 cup crumbs); transfer to sheet of wax paper.
3. Sprinkle tuna with salt. Whisk together egg whites and cornstarch in pie plate. Dip tuna, one piece at a time, into egg white mixture; then into cracker crumbs, pressing to adhere.
4. Heat oil in large skillet over medium-high heat. Lightly spray tuna with nonstick spray. Place in skillet and cook until crust is golden and center is lightly pink, 2-3 minutes per side. Serve with apricot sauce.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE PHONE! You can make this delicious meal at home in 20 minutes or less, the same amount of time it would take to call in your order and have the delivery guy come to your door with your order.This dish is so much better than takeout and it's nothing like what you would get at an Asian restaurant. The tuna cooks rather quickly to keep an eye on it while you're cooking. The apricot-wasabi sauce is absolutely delicious and if you warm it up in the microwave for about 30 seconds and then stir it before you pour it onto the tuna, it will be nice and gooey. If your looking for a side dish, I highly recommend serving sautéed scallions, bell peppers and brown rice with this dish for an authentic Asian flare.

Peach, Raspberry & Almond Galette

Ingredients:

• 3 cups peaches, washed, seed removed, cut into 1/4-inch wedges
• 1 cup raspberries
• 2 oz. unsweetened applesauce
• 2 tbsp. light brown sugar
• 1 tsp. lemon zest
• 1/2 tsp. vanilla
• 1 tbsp. cornstarch
• 1 pinch of salt
• 1 tbsp. ground almonds
• 1 tbsp. sliced almonds, lightly toasted
• 1 (11-inch) Whole-Wheat Galette Crust (see recipe)
• 1 tbsp. agave nectar syrup
• nonstick cooking spray

Makes 12 Servings

1. Preheat oven to 425 F.
2. Combine peaches, raspberries, applesauce, sugar, lemon zest, vanilla, cornstarch and salt in a bowl.
3. Lightly spray 2 half sheets of parchment paper (12-inches by 14-inches) with nonstick cooking spray. place pie dough between the 2 sheets of parchment and roll 1/8-inch thick. To prevent sticking, periodically peel the parchment paper from the dough and then replace the dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan.
4. Sprinkle 1 tablespoon ground almonds in a 10-inch circle on the pie crust. Scoop the fruit mixture into the center of the pie crust, leaving a 1-inch rim around the outside. Be sure to capture all the juice. using the parchment paper, gently fold the 1-inch rim over the edge of the fruit all around the galette. Sprinkle the 1 tablespoon sliced almonds on top.
5. Bake galette on the bottom rack of an oven for 50 minutes, turning halfway through the cooking time. The fruit juices should bubble and thicken; the crust should start to lightly brown.
6. Remove from oven, brush edge of tart with 1 tablespoon agave syrup, and let cool for 20 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a comforting and colorful dessert. Heck, you can even enjoy this treat for breakfast! This dessert is also healthier than most desserts because there isn't as much sugar as most desserts. Most of the sugar in this dessert is the natural sugar from the fruit. The combination of lemon zest and almonds add a touch of both crunch and zing to the fruity flavors. You can use any kind of summer fruit in this galette dish such as strawberries, blueberries, blackberries, rhubarb, apricots, nectarines or plums. You can even use pears and apples for a fall dessert in the galette dish but they will have to be peeled and sliced. I highly recommend adding a touch of cinnamon, nutmeg and/or ginger to the fruit mixture because these spices always make your fruity desserts taste better. Serve this rustic dessert at your next dinner party and people will be happy, I guarantee.

Berry Compote

Ingredients:

• 1 1/2 cups berries, frozen
• 1/2 cup water
• 2 1/2 tbsp. agave syrup
• 1/2 tsp. vanilla extract
• 1 pinch of salt
• 1/2  tsp. lemon juice
• 1 tsp. cornstarch
• 2 tsp. water

Makes 8 Servings (2 cups total, 1/4 cup per serving)

1. Combine berries, 1/2 cup water, agave syrup, vanilla, and salt in a small saucepan. Bring to a low simmer. Cook 5 minutes or until the water takes on a rich color and the berries are warmed through. Stir in the lemon juice.
2. In a small bowl, combine cornstarch and 2 teaspoons water. Stir into the berries. Bring to a low simmer; cook for 1 minute. If it is too thin, add a little more cornstarch mixed with water.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Fruit compote is a dessert that's been around since the seventeenth century. It's made usually with fresh fruit and gently cooked over low heat until it becomes a thick sauce. The original recipe was a blueberry compote but you can use strawberries, raspberries, blackberries, cherries, nectarines and even mangoes. Heck you can use a combination of these fruits and the compote will be delicious. Don't boil the berries because  they will burst and lose their flavor and nutrients. The combination of water and cornstarch is an easy way to thicken a sauce. It has to be stirred before adding to the hot sauce because the two ingredients will separate when they're left to sit and can form lumps. There are different ways to flavor compote such as vanilla or almond extracts, lemon, lime or orange zests, cinnamon, nutmeg and even ginger. Compote is delicious with yogurt, pancakes, waffles and other baked goods. Homemade compote also has less sugar than the traditional store-bought jams and has more natural fruit flavor.

 



Sweet-and-Sour Jumbo Shrimp with Pineapple

Ingredients:

• 3/4 cup quick-cooking brown rice
• 1 (8-ounce) can pineapple chunks in juice, drained (reserve juice)
• 3 tbsp. rice wine vinegar
• 3 tbsp. ketchup
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. cornstarch
• 2 tsp. granulated sugar
• 3 tsp. canola oil
• 1 1/2 lbs. jumbo shrimp, peeled and deveined
• 1 green bell pepper, cut into 1/2-inch pieces
• 1 cup shredded carrot
• 2 scallions, thinly sliced

Makes 4 Servings

1. Cook rice according to package directions, omitting salt and fat.
2. Meanwhile, combine reserved pineapple juice, vinegar, ketchup, soy sauce, cornstarch, and sugar in medium bowl.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until just opaque, 4-5 minutes; transfer to plate. Return skillet to heat and add remaining 1 teaspoon oil. Add bell pepper and carrot and stir-fry until crisp-tender, about 3 minutes. Add pineapple chunks and cook 1 minute. Add pineapple juice mixture and shrimp; bring to boil and cook until sauce thickens, about 1 minute. Divide shrimp and rice among 4 plates or bowls and sprinkle with scallions. 

WW POINTS VALUE: 7 pts. (1 1/2 cups shrimp & 1/2 cup rice)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Are you a fan  of Chinese takeout? If so, this dish is for you. You can have healthy Chinese meals at home without ordering from your takeout menu. Plus, there is no MSG or any other mystery ingredients in this Chinese meal. This dish literally is sweet-and-sour and so colorful you'll forget it's healthy for you. This meal is also packed with flavor you'll want to eat it again and again. You can also use chicken, turkey, pork or tofu in this recipe and it will still be delicious. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE and cook this. You  and your guests will be very happy, trust me.