Heirloom Tomato Lasagna

 Ingredients:

• 2 medium zucchini or yellow squash, sliced lengthwise 1/4-inch thick
• 3 tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cups cremini mushrooms, sliced
• 1 tbsp. fresh lemon juice
• 1/2 small red bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup canned chopped artichoke hearts, rinsed
• 2 tbsp. fresh basil leaves, shredded
• 1 tbsp. fresh oregano leaves, chopped
• 3 large heirloom tomatoes, sliced 1/2-inch thick, divided
• 1 cup whole-milk ricotta cheese
• 1/4 cup grated Parmesan cheese

Makes 6 Servings

1. Preheat the oven to 375 F. Lightly grease a 9-inch square baking dish and set it aside. 
2. Place the sliced zucchini in a colander and sprinkle it lightly with salt; set it aside. 
3. Heat the olive oil in a large skillet over medium heat. Add the onion and saute it until softened, about 3-4 minutes. Stir in the mushrooms, lemon juice, red bell pepper, and garlic. Cook for 5-6 minutes, until the vegetables are tender and the liquid has evaporated. 
4. Stir in the artichoke hearts, basil and oregano and season with salt and pepper to taste. Turn off the heat. 
5. Pat dry the zucchini slices with paper towels. 
6. Cover the bottom of the prepared dish with slightly overlapping tomato slices, using half the slices. Layer the zucchini, mushroom mixture, ricotta cheese, and most of the Parmesan, retaining a small amount for the topping. Finish off the dish with the remaining tomatoes. Brush the top of the tomatoes with a little olive oil, sprinkle them with salt and pepper, and scatter the remining  Parmesan on top. 
7. Bake for 18-20 minutes, or until the tomatoes begin to brown. Let the lasagna cool slightly in the baking dish before slicing  into 6 evenly cut pieces and serving. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This is a new and colorful take on a traditional comfort food. This version of lasagna is gluten-free with vibrant flavors of the Mediterranean. This lasagna has six servings of vegetables and will leave a nice aftertaste in your mouth. If you don't have ricotta cheese on hand, cottage cheese works just as well. You can make this dish ahead of time and refrigerate it until you are ready to cook it and enjoy it. 

Mushroom and Goat Cheese Quesadilas

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small Vidalia onion or other sweet onion, thinly sliced
• 2 garlic cloves minced
• 1 jalapeno pepper, seeded and minced
• 1 (10 oz.) package cremini mushrooms
• 1 (3 1/2 oz.) package sliced shiitake mushrooms
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. chopped fresh cilantro
• 1/2 cup crumbled reduced-fat goat cheese
• 1/4 cup reduced-fat cream cheese, softened
• 4 (7-inch) whole wheat flour tortillas
• 1/2 cup fat-free salsa

Makes 4 Servings (1quesadilla and 2 tablespoons salsa per serving)

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring frequently, until softened, about 4 minutes. Add mushrooms, salt  and black pepper; cook, stirring, until mushrooms are softened, 6-8 minutes. Remove from heat and stir in cilantro. 
2. Meanwhile, preheat broiler and spray large baking sheet with nonstick spray. Combine goat cheese and cream cheese in a small bowl. 
3. Spread 1 tablespoon cheese mixture onto each tortilla. Spoon one-fourth of mushroom mixture onto bottom half of each tortilla; fold top over filling. Place quesadillas on baking sheet. Broil until tops are browned, 1-2 minutes. Flip over and cook until browned and cheese is melted, 1-2 minutes. Serve with salsa. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. If you're craving fast food or Mexican food, put down the phone and put down the car keys. You can make these delicious treats at home in 30 minutes or less. These quesadillas are very filling with the vegetables and cheeses. If you don't have cream cheese available, use shredded Mexican cheese and the quesadillas will still be delicious. I also highly recommend adding a touch of ground cumin to these quesadillas for more flavor. 

Turkey, Black Bean and Mushroom Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 red bell pepper chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 3/4 lb. ground turkey breast
• 1 (28 oz.) can diced tomatoes
• 1 (15 1/2 oz.) can black beans, rinsed and drained
• 2 cups thinly sliced white or cremini mushrooms
• 1 tbsp. dark chili powder
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

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

1. Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 5 minutes.
2. Add tomatoes, beans, mushrooms, chili powder, cumin, oregano, salt, and pepper to Dutch oven; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Chili is a wonderful comfort food to enjoy during the cold winter months. It's warms you inside and out. This flavorful chili is made from ground turkey breast, five servings of vegetables and three different spices. Don't be intimidated by the ingredients in this dish. The chili is flavorful and delicious. The chili is even better the next day when you store it in the refrigerator because all the flavors blend together. You can even top this chili with shredded cheddar cheese, a dollop of sour cream or homemade guacamole to enhance the flavor of the chili.

Grilled Vegetable Kebabs

Ingredients:

• 1/4 cup chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• 1 tsp. extra-olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 green bell peppers, each cut into 8 pieces
• 12 grape tomatoes
• 12 cremini mushrooms

Makes 4 Servings

1. Preheat grill to high or prepare hot fire
2. Mix together parsley, garlic, oil, salt, and pepper in medium bowl. Add bell peppers, tomatoes and mushrooms and toss until coated evenly. Thread vegetables onto 4 long metal skewers, dividing evenly.
3. Place skewers on grill rack and grill, turning, until vegetables are tender and lightly charred, about 10 minutes.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These kebabs will light up your grill and waistline. These kebabs are gluten free, quick, easy and flavorful. They will also quickly fill you up. You can use any color bell pepper in this recipe and the kebabs will still taste good. If you have any leftover kebabs, turn them into a salad and serve them alongside any protein for a filling meal.

Fettuccine Marsala witth Chicken and Mushrooms

Ingredients:

• 6 oz. whole wheat fettuccine
• 1 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 3/4 lb. cremini mushrooms, halved
• 1 tsp. chopped fresh rosemary
• 2 garlic cloves, minced
• 1 tbsp. whole wheat flour
• 1 cup thawed frozen pearl onions
• 1/2 cup dry Marsala wine
• 1/3 cup reduced-sodium chicken broth
• 1/4 tsp. freshly ground black pepper

Makes 4 (1 cup) Servings

1. Cook fettuccini according to package directions, omitting salt. Drain and keep warm.
2. Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, 3-4 minutes. Transfer to plate.
3. Add mushrooms, rosemary, garlic, and remaining 1 teaspoon oil to the skillet. Cook over medium-high heat, stirring occasionally, until mushrooms are soft, about 3 minutes. Stir in flour and cook 1 minute longer.
4. Add pearl onions, wine broth, pepper, and remaining 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly 3-4 minutes. Return chicken and any accumulated juices to skillet. Add fettuccine; toss coat with sauce and cook until heated through, 1-2 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call classic Italian cuisine. This dish is simple and elegant to make and enjoy. Wine and pasta make a nice combination with almost any protein. I do highly recommend cutting the pearl onions in half  so you don't stuff your mouth with food. You want to be able to enjoy your meal.

Chicken with Cremini Mushroom-Port Sauce

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 (10 oz.) package sliced cremini mushrooms
• 1/3 cup ruby port wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. whole wheat flour
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme

Makes 4 Servings (1 chicken breast half & generous 1/3 cup sauce per serving)

1. Sprinkle the chicken with salt and pepper. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
3. Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is an elegant meal that can be made any night of the week. This meal is so flavorful it tastes better than a restaurant. You can cook and serve any vegetable or your choice such as green beans, tomatoes, zucchini, etc. and you'll have a satisfying meal. You can use any red wine if you don't have any port on hand.

Chicken Cacciatore

Ingredients:

• 3 lbs. bone-in chicken parts (breasts, drumsticks, & thighs)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 red bell peppers, cut into 1/2-inch pieces
• 1/4 lb. cremini mushrooms, sliced
• 2 cups fat-free marinara sauce
• 1/2 tsp. dried oregano
• pinch red pepper flakes

Makes 8 Servings (1 piece chicken & 1/2 cup vegetables and sauce)

1. Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.
2. Heat remaining  1 teaspoon oil in the same skillet over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add bell peppers and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
3. Return chicken to skillet. Pour marinara sauce over chicken, stir in oregano and pepper flakes; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 20 minutes longer. Skim off fat. Remove skin before eating.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This dish is a delicious compliment to Italy. It's full of flavor and will leave you satisfied. You can use boneless, skinless chicken breasts, thighs or drumsticks and your dinner will be delicious no matter what. You can use any color bell peppers in this dish too and any kind of sugar-free marinara sauce (including puttanesca sauce) and this dish will taste just as good at home as it would at a restaurant. I also highly recommend pouring a little white wine when cooking the chicken for a more sophisticated Italian flare.



Chicken Breasts with Cremini Mushroom Sauce

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 12 oz. cremini mushrooms, thickly sliced
• 1/3 cup dry white wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. all-purpose flour
• 2 garlic cloves, minced
• 2 tsp. chopped fresh rosemary
• 2 tbsp. chopped fresh flat-leaf parsley

Makes 4 Servings ( 1 piece of chicken w/generous 1/3 cup sauce)

1. Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 4 minutes on each side. Transfer the chicken to a plate.
2. Add the remaining  1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring often, until the mushrooms are browned, about 5 minutes.
3. Whisk together the wine, broth, and flour in a small bowl until smooth. Add the skillet along with the garlic. Cook, stirring constantly, until the sauce bubbles and thickens, about 1 minute. Return chicken to the skillet, turning to coat with the sauce; sprinkle with the rosemary. Reduce the heat and simmer, covered, turning the chicken occasionally, until cooked through, about 5 minutes. Sprinkle with the parsley.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish will quickly become a company favorite. This dish take about 20-30 minutes to make and has a delicious end result. It's a simple and easy dish to make for family and friends. If you don't want wine in this dish, substitute chicken broth or fresh lemon juice and your dish will still be good. You can round out this meal by serving whole steamed vegetables and cooked whole wheat pasta for soaking up the sauce. If you do this, the point value will increase by 4 points.

Mushroom-Beef Burgers with Watercress Cream

Ingredients:

• 6 oz. cremini mushrooms, quartered
• 1 1 /4 lbs. lean ground sirloin
• 2 tsp. prepared horseradish
• oil, for grill pan
• 1/3 cup chopped watercress leaves and tender stems
• 1/2 cup nonfat plain Greek yogurt
• 8 thin slices (1 oz.) whole-wheat peasant bread, lightly toasted if you like)

Makes 4 Servings (1 burger per serving)

1. In a food processor, finely chop the mushrooms, pulsing on and off, until they are the texture of coarse bread crumbs. Transfer to a medium bowl. Add the beef and horseradish and thoroughly combine. Form into 4 patties, each about 1 inch thick.
2. Lightly oil a grill or grill pan and  heat over medium heat. Place the patties on the pan and cook for 6 minutes per side for medium to medium-rare.
3. Meanwhile, in a small bowl, stir together the watercress and yogurt.
4. For each burger, spread 1 slice of bread with 1 tablespoon of the watercress cream. Top with a burger, another 1 tablespoon watercress cream, and the second slice of bread.

WW POINTS VALUE: 6 pts. with bread, 5 pts. without bread

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The people at the South Beach Diet have done it again making a delicious gourmet burger. Finely chopped up mushrooms are used in place of dried bread crumbs or flaxseed to hold the meat and seasonings together. Don't forget to season your burger with salt, freshly ground black pepper and minced garlic for a more flavorful burger. If you're on Phase 1, simply omit the bread and enjoy the burger on a bed of greens topped with a slice of tomato and the yogurt. If you have any leftover burgers, save them for sausage patties and eggs for breakfast the next day.

Chicken with Cremini Cream Sauce

Ingredients:

• 4 (6 oz.) boneless, skinless, chicken breasts
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 cloves garlic, minced
• 3 tsp. extra-virgin olive oil
• 8 oz. small cremini mushrooms, quartered
• 3 scallions, thinly sliced
• 1/2 cup lower-sodium chicken broth
• 2 tbsp. reduced-fat cream cheese
• 1/4 tsp. dried rosemary

Makes 4 Servings

1. Season the chicken with 1/2 teaspoon of the salt, pepper and garlic.
2. In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.
3. Add the mushrooms, scallions, and remaining 1 teaspoon oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.
4. Add the broth, cream cheese, rosemary and remaining 1/4 teaspoon of salt. Stir until cream cheese melts, about 1 minute.
5. Return chicken to the pan and bring to a simmer. Cover and cook until chicken is cooked through and  still juicy, about 5 minutes.
6. Divide the chicken and sauce evenly among 4 plates and serve hot.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Whoever says fast food is not good for you has not yet tried this dish. This dish is what I like to call the alternative to fast food or takeout. This chicken dinner is packed with savory flavor and is so good you'll want to serve this whenever you have company for dinner. I loved the combination of cream cheese, chicken broth and rosemary mixed in with chicken and mushrooms. I added garlic to the chicken because garlic always makes everything better. You can always use white wine in place of the chicken broth and your sauce will still be flavorful. When you do have company for dinner, serve this  dish over a plate of noodles for a touch of elegance and flavor.