Crispy Chicken with Braised Cauliflower

 Ingredients:

• 4 boneless, skinless chicken breasts
• 1 egg
• 2 tbsp. Dijon mustard
• 2 tbsp. chopped tarragon
• 2 tbsp. extra-virgin olive oil
• 1 cup whole-wheat bread crumbs
• 4 cups cauliflower florets
• 1 cup diced onions
• 1 tbsp. chopped garlic
• 2 cups Swiss chard or kale, cut into 1-inch pieces
• 1/2 cup low-sodium chicken broth
• salt
• freshly ground black pepper to taste

Makes 4 Servings

1. Preheat oven to 350 F.
2. Season chicken with salt and pepper. Let sit while your prepare the remaining ingredients
3. Combine egg, mustard, 1 tablespoon tarragon, salt and pepper in a large bowl. Set aside. 
4. Combine bread crumbs, 1 tablespoon tarragon, and 1 tablespoon olive oil; toss to coat bread crumbs with oil. Pour onto a flat pan. Set aside.
5. Heat a Dutch oven or a large deep saute pan over medium-high heat. Add 1 tablespoon olive oil and chicken. Brown the chicken on both sides. Remove from pan. Pour off any excess grease. Add cauliflower to pan; saute 5 minutes until golden brown. Add onions and garlic; cook until aromatic. Add greens and chicken broth; bring to a simmer. Season with salt and pepper. 
6. Toss the chicken in the bowl with the egg mixture. Stir to coat each piece. Place 1 side of each piece of chicken in the bread crumbs to coat. Place chicken with crumb side up on top of the cauliflower in the Dutch oven.
7. Bake in oven for 45 minutes or until the chicken is cooked through and the bread crumbs have browned. Remove from the oven; let rest for 5 minutes before serving. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This is a healthy alternative to fried chicken or fast food fried chicken. This chicken is seasoned with an egg, Dijon mustard, dried bread crumbs and herbs and cooked with healthy vegetables. The cauliflower and kale give this dish a healthy  and satisfying filling with the chicken. The chicken is so succulent and juicy it will melt in your mouth. I highly recommend adding more herbs of your choice to the bread crumb mixture to make the chicken more flavorful. 

Crispy Catfish with Tartar Sauce

Ingredients:

• 3/4 cup plain fat-free yogurt
• 1 shallot, finely chopped
• 2 tbsp. finely chopped fresh parsley
• 1 tbsp. fresh lemon juice
• 1 tbsp. fat-free mayonnaise
• 1 tbsp. pickle relish
• 2 tsp. capers
• 1 tsp. Worcestershire sauce
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 3/4 cup plain dried bread crumbs
• 1/4 cup almonds, toasted and finely chopped
• 2 tsp. dried thyme
• grated zest of 1 lemon
• 1/2 cup fat-free buttermilk
• 4 (5 oz.) catfish fillets
• lemon wedges

Makes 4 Servings (1 fish fillet and about 1/3 cup sauce per serving)

1. To make the tartar sauce, stir together yogurt, shallot, parsley, lemon juice, mayonnaise, pickle relish, capers, Worcestershire sauce, pepper, and cayenne in a serving bowl. Refrigerate, covered, until ready to serve. 
2. Preheat the oven to 400 F. Spray baking sheet with nonstick spray. 
3. Mix together bread crumbs, almonds, thyme, and lemon zest on sheet of wax paper. Pour buttermilk into pie plate. Dip fish fillets, one at a time, into buttermilk, then coat with bread crumb mixture, pressing gently so crumbs adhere. 
4. Place fillets on prepared baking sheet; spray with nonstick spray. Bake until just opaque in the center, about 10 minutes. Serve with tartar sauce and lemon wedges. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW New Complete Cookbook. If you enjoy fish and chips with a side of tartar sauce, you will enjoy making and eating this dish. You can use any kind of fish (cod, halibut, tilapia, etc.) and your meal will be delicious. The fish literally melts in your mouth it's that good. The tartar sauce is both tangy and delicious and it goes great with fish and potatoes. 

Western Burgers with Grilled Fennel and Spiced-Up Ketchup

Ingredients:

• 1/2 cup no-salt-added ketchup
• 4 tsp. red wine vinegar
• 1 large garlic clove, minced
• 1/8-1/4 tsp. red pepper flakes
• 2 tbsp. chopped fresh basil
• 1 tbsp. Worcestershire sauce
• 1 egg
• 2 tbsp. dried bread crumbs
• 1 lb. ground grass-fed bison
• salt
• freshly ground black pepper
• 1 fennel bulb, thinly sliced
• 3 tbsp. grated Parmesan cheese
• 4 light whole wheat hamburgers buns, split
• 8 small romaine lettuce leaves

Makes 4 Servings (1 burger per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Meanwhile, to make spiced-up ketchup, combine ketchup, vinegar, garlic, and pepper flakes in a small saucepan; bring to boil. Reduce heat to simmer until thickened, about 5 minutes. Stir in basil.
3. Combine Worcestershire sauce, egg, bread crumbs, bison, salt and pepper into 4 (1/2-inch thick) patties.
4. Place fennel on grill rack and grill, turning occasionally, until lightly charred and tender, about 8 minutes. Transfer to plate. Place patties on grill rack and grill 4 minutes. Turn and sprinkle evenly with Parmesan. Grill burgers until instant-read thermometer inserted into side of burger registers 160 F, about 4 minutes longer. Transfer burgers to plate. Place buns, cut side down, on grill rack and grill lightly until lightly toasted, about 1 minute.
5. Place bottoms of buns on 4 plates. Top each with one-fourth of fennel, 1 burger, one-fourth of ketchup, and 2 lettuce leaves. Cover with tops of buns.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are what I call gourmet American burgers. These burgers are flavorful, juicy and delicious. I added dried bread crumbs and an egg to make the burgers moist and to hold them together so the point value could be effected. I also added the Worcestershire sauce to make the burgers more flavorful. The Parmesan cheese adds a nice taste of saltiness to the burgers. Serve these burgers at your next gathering and they will be gone.

Zesty Chicken-Noodle Casserole

Ingredients:

• 6 oz. wide egg noodles
• 1 tbsp. extra-virgin olive oil
• 4 tsp. whole wheat flour
• 2 cups fat-free milk
• 1 tbsp. grated Parmesan cheese
• 2 cups cubed cooked chicken breast
• 1 red onion, chopped
• 2 tbsp. chopped jalapeno peppers
• 1 tbsp. Dijon mustard
• 4 tsp. seasoned dried bread crumbs

Makes 4 Servings (1 cup per serving)

1. Preheat the oven to 375 F. Spray 2-quart casserole dish with nonstick spray.
2. Cook noodles according to package directions, omitting salt if desired; drain.
3. Heat oil in medium saucepan over medium heat. Sprinkle with flour; cook, whisking constantly, 2 minutes. Whisk in milk and Parmesan; cook, whisking constantly, until sauce bubbles and thickens, about 3 minutes. Remove saucepan from heat.
4. Stir noodles, chicken, onion, jalapeno, and mustard into sauce. Transfer to prepared casserole dish; sprinkle evenly with bread crumbs. Bake until browned and bubbling, about 20 minutes.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW New Complete Cookbook. Casserole are the perfect comfort food to enjoy during a cold winter evening. This casserole dish is like a chicken-macaroni and cheese dish. It's a very filling and flavorful dish that will become a family favorite at the dinner table. The original recipe calls for canned chilies but using diced jalapeno peppers taste just as good.





Cranberry-Stuffed Pork Loin

Ingredients:

• 1/3 cup dried cranberries, chopped
• 1/2 cup cranberry all-fruit spread
• 3 tbsp. dried plain bread crumbs
• 2 tsp. chopped fresh thyme
• 2 tsp. chopped fresh rosemary
• 1 (1 1/2-lb.) lean boneless center-cut pork loin roast, trimmed
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings (2 slices pork per serving)

1. Preheat the oven to 400 F. Place rack in roasting pan and spray rack with nonstick spray.
2. To make stuffing, put cranberries in a small bowl. Add enough boiling water to cover; let steep 10 minutes, them pour off water. Stir in 1/4 cup of fruit spread, bread crumbs, thyme and rosemary.
3. To butterfly pork, holding knife parallel to work surface, cut pork lengthwise in half, cutting about three-quarters of the way through, being careful not to cut all the way through. Open up pork and spread flat like a book. Place pork, cut side down, between two pieces of plastic wrap; gently pound with meat mallet or rolling pin until 1/2-inch thick. Remove top piece of plastic wrap; sprinkle pork with salt and pepper. Turn pork over; spoon stuffing down center. Fold pork over filling and roll up, jelly-roll fashion, to enclose. With kitchen string, tie securely in 3 or 4 places.
4. Place pork on prepared rack and roast 35 minutes. Brush with 1 tablespoon of remaining fruit spread; roast 5 minutes. Continue roasting, brushing pork with remaining 3 tablespoons fruit spread, until instant-read thermometer inserted into center of pork registers 145 F, about 5 minutes longer. Transfer pork to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant pork dish to be enjoyed during the fall holidays. Almost any fruit goes well with pork. Cranberries really compliment the pork in this dish. If you don't have pork tenderloin on hand, boneless, center-cut pork chops will work just as well. You can broil or grill these cranberry-stuffed pork chops and the end result will still be delicious. 

Skewered Sesame Meatbals with Sweet-Sour Sauce

Ingredients:

• 1 lb. ground skinless chicken breast
• 1 (7 oz.) can whole water chestnuts, drained & finely chopped
• 1/4 cup plain dry bread crumbs
• 2 large egg whites
• 2 tbsp. reduced-sodium soy sauce
• 1 large shallot, finely chopped
• 1 tbsp. minced peeled fresh ginger
• 1 tbsp. sesame seeds
• 36 snow peas (about 3 oz.), trimmed
• 3/4 cup bottled sweet-and-sour dipping sauce

Makes 12 Servings (3 skewers with 1 tablespoon sauce per serving)

1. Preheat the oven to 375 F. Spray a jelly-roll pan with nonstick spray.
2. To make the meatballs, combine the chicken, water chestnuts, bread crumbs, egg whites, soy sauce, shallot, and ginger in a medium bowl until well blended. Shape the mixture into 36 meatballs and place in the pan. Sprinkle the meatballs with the sesame seeds. then lightly spray with nonstick spray. Bake until the meatballs are cooked through, about 20 minutes.
3. Meanwhile, bring a large saucepan of water to a boil. Add the snow peas and boil for 1 minute. Drain and rinse under running water to stop the cooking. Drain again.
4. Skewer a snow pea and meatball onto each wooden pick. Repeat with the remaining 35 snow peas and 35 meatballs. Pile the skewers onto a platter and serve the dipping sauce alongside.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. These meatballs are what I call elegant appetizers. You can serve these meatballs on game day, at a brunch, luncheon and even a Chinese New Year's Party. These take on meatballs are actually quite tasty and they taste better than what you would order for takeout. The meatballs are flavorful and moist. I do recommend adding some minced garlic to the meatballs for more flavor and making your own sweet and sour sauce.  

Super-Easy Spaghetti & Meatballs

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup plain dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1  1/2 tsp. dried Italian seasoning
• 1 1 /2 tsp. salt
• freshly ground black pepper
• 12  oz. whole wheat spaghetti
• 1 (24 oz.) jar fat-free tomato sauce
• 1/4 cup chopped basil

Makes 6 Servings

1. Preheat oven to 350 F. Line large rimmed baking sheet with parchment paper.
2. Mix together beef, bread crumbs, Parmesan, egg, Italian seasoning, and salt in a large bowl until blended well but not over mixed. With damp hands, shape into 30 (1 1/4-inch) meatballs and place on prepared baking sheet. Bake, shaking baking sheet every 5 minutes for even browning, until cooked through, about 15 minutes. Keep warm.
3. Meanwhile, cook spaghetti according to package directions. Drain and keep warm.
4. Heat tomato sauce in large pot over medium-low heat. Add meatballs and spaghetti; toss until coated evenly with sauce. Transfer to  serving bowl and sprinkle with basil.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your spaghetti and meatballs and eat them too. This classic Italian comfort food is very easy to prepare and enjoyable to eat. If you  don't have Italian seasoning on hand, use a combination of basil, oregano, and/or parsley and the meatballs will be just as tasty. I highly recommend using homemade Puttanesca Sauce in this recipe because the sauce  ands a touch of zing to a classic comfort food.

Crunchy Oven-Fried Drumsticks with Thyme & Parmesan

Ingredients:

• 1 cup fat-free buttermilk
• 2 garlic cloves, minced
• 1 tsp. salt
• 6 (1/4-lb.) skinless chicken drumsticks
• 1/2 cup whole what panko bread crumbs
• 2 tbsp. grated Parmesan cheese
• 2 tsp. chopped fresh thyme or 3/4 tsp. dried
• pinch cayenne

Makes 6 Servings (1 drumstick per serving)

1. Combine buttermilk, garlic and salt in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 20 minutes or up to 1 day.
2. Place rack on lower third of oven and preheat oven to 400 F. Line baking sheet with foil; spray with nonstick spray.
3. Mix together panko, Parmesan, thyme, and cayenne on sheet of wax paper. Remove chicken from marinade; discard marinade. Coat  drumsticks, one at a time, in panko mixture, pressing gently so it adheres. Lightly spray drumsticks with nonstick spray and place on prepared baking sheet.
4. Bake until browned and instant-read thermometer inserted into drumstick (not touching bone) registers 165 F, about 35 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love fried chicken, this recipe is for you. This version of fried chicken is not actually fried, it's oven-fried or baked in the oven. Oven-fried chicken should be moist and flavorful. Buttermilk tenderizes the chicken and adds flavor to it when marinating it. The longer you marinate the chicken in buttermilk, the more flavorful it will be. You can also use boneless, skinless chicken breasts in this recipe and your chicken will still be melt-in-your-mouth delicious. You can also use rosemary, parsley, oregano, or chives in this recipe to. I highly recommend seasoning the chicken with equal portions of salt and freshly ground black pepper for taste. This chicken is perfect for a picnic or as elegant comfort food for company or movie night.

Chicken Meat Loaf

Ingredients:

• 1 onion, finely chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 Golden Delicious apples, cored & finely chopped
• 1 1/2 lbs. ground skinless chicken breast
• large egg whites, lightly beaten
• 1 cup fresh whole wheat bread crumbs
• 2 tbsp. chopped fresh dill
• 1 tsp. grated lemon zest
• 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. freshly ground black pepper
• 2 tsp. honey mustard

Makes 6 Servings ( 1/6 of meat loaf per serving)

1. Spray a medium skillet with nonstick spray and set over medium heat. Add the onion and celery; cook, stirring frequently, until slightly softened, about 2 minutes. Add the apples, reduce the heat to low, and cook, stirring occasionally, until the apples are quite soft, the onion is golden, and the mixture is very fragrant, about 8 minutes. Transfer to a large bowl and let cool 15 minutes.
2. Preheat the oven to 350 F. Spray a 5 X 9-inch loaf pan with nonstick spray.
3. Add the chicken, egg whites, bread crumbs, dill, lemon zest, salt, nutmeg, and pepper to the onion mixture; mix until well combined. Spoon into loaf pan and pack down. Spread the mustard over the top.
4. Bake until an instant-read thermometer inserted into the middle of the meat loaf registers 165 F, about 1 hour and 15 minutes. Let stand for about 5 minutes, then unmold and cut into slices.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. I never liked meat loaf as a kid but this meat loaf is really nice. Chicken meat loaf is actually delicious when it has the right ingredients. It may look a little messy but it's delicious. You do get your share of fruits and vegetables in this meal. I highly recommend adding minced garlic along with the vegetable while they're being sautéed because garlic always makes everything taste better. The mustard on top of the meatloaf adds a nice touch of zing to the meat loaf.

 

Mozzarella-Stuffed Meatballs with Penne and Kale

Ingredients:

• 1/4 lb. ground skinless chicken breast
• 1/2 cup grated Parmesan cheese
• 1/4 cup plain dried bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup fat-free milk
• 1 large egg white
• 1 garlic clove, minced
• 1/2 tsp. dried oregano
• 16 (1/2-inch) cubes part-skim mozzarella cheese
• 1/2 cup water
• 8 oz. whole wheat penne
• 2 cups thinly sliced kale

Makes 4 Servings ( 1 1/3 cups pasta mixture, 4 meatballs, 1/2 cup sauce 1 tbsp. Parmesan cheese per serving)

1. Mix together the chicken 1/4 cup of the Parmesan, the bread crumbs, parsley, milk, egg white, garlic and oregano in a large bowl until  well combined. Divide the chicken mixture into 16 equal portions. Shape each portion around a mozzarella cheese cube to form 16 stuffed meatballs.
2. Meanwhile, combine the marinara sauce  and water and bring to a simmer in a large skillet . Gently add the meatballs; cover and simmer, turning the meatballs a few times, until cooked through, about 10 minutes.
3. Cook the penne according to package directions, omitting salt if desired, and adding kale during the last minute of cooking; drain.
4. Divide the pasta-kale mixture among 4 plates; top evenly with the meatballs and sauce. Sprinkle with the remaining 1/4 cup Parmesan.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call ultimate Italian comfort food mixed in with a touch of elegance. This dish is perfect for making on a cold winter day. Your soul will be warmed after eating this dish and it make a great dish the next day as leftovers, if you have any. Don't be intimidated when cooking with kale. It's really simple and a great way to add a super-nutritious vegetable to your meal. Kale is a member of the cabbage family and has a high concentrations of antioxidants and nutrients such as Vitamins A, C & K and high in fiber too. You can also use any kind of marinara sauce (especially puttanesca sauce) in this recipe and the dish will still be comforting. If you make this dish for family and friends, it will quickly become a favorite.

Turkey Cutlets Parmesean

Ingredients:

• 4 (1/4- lb.) turkey breast cutlets
• 2 large egg whites
• 1/3 cup Italian seasoned dry bread crumbs
• 3 tbsp. all-purpose flour
• 1 tbsp. extra-virgin olive oil
• 2 2 /3 cups fat-free tomato sauce
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup Parmesan cheese

Makes 4 Servings

1. Gently pound the turkey cutlets to a scant 1/4-thickness with a meat mallet or heavy saucepan.
2. Lightly beat the egg whites in a medium bowl. Spread the bread crumbs on a plate. Spread the flour on a second plate. Working with 1 piece of turkey at a time, dip both sides into the flour; shake off the excess flour. The dip the turkey into the egg whites and then into the bread  crumbs to coat; set aside. Repeat with remaining cutlets, egg whites, and bread crumbs.
3. Heat the oil in a large skillet over medium-high heat. Add the coated turkey cutlets and cook until browned and cooked through, about 3 minutes on each side. Reduce the heat and pour the pasta sauce over the cutlets. Top each cutlets with 2 tablespoons of the mozzarella cheese and 1 tablespoon of Parmesan cheese. Cover and simmer until the sauce is hot and the cheese melts, about 4 minutes.

WW PPOINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is an Italian restaurant classic you can make at home in minutes. This meal is so good  you will never go out andorder this meal at a restaurant again. Don't forget to season the turkey or chicken with salt, freshly ground black pepper and minced garlic for flavor and taste. Also, if you don't have seasoned dried bread crumbs, add Italian herbs such as basil, oregano or parsley with the dried bread crumbs for more flavor. If you're really pressed for time, after topping the chicken with the sauce and cheeses, put it under a broiler, cook it until the cheese melts ( about 3-4 minutes) and then serve it hot. You can serve this meal with pasta and marinara sauce or sautéed vegetables and your meal will be deliciously elegant.

Feta-Stuffed Greek Lamb Burgers

Ingredients:

• 1 lb. lean ground lamb
• 2 garlic cloves, minced
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. dried dill
• 1/2 cup onion, finely chopped
• 1 egg
• 1/4 cup dried whole-wheat bread crumbs (optional)
• salt
• freshly ground black pepper
• 1/2 cup reduced-fat feta cheese, crumbled
• olive oil cooking spray
• 3/4 cup spinach leaves
• 1 tomato, sliced into 4
• 4 whole-wheat buns, lightly toasted

Makes 4 Servings (1 burger per serving)

1.  In a large mixing bowl, mix together lamb, cheese, onions, garlic, parsley, oregano, dill, egg, bread crumbs, salt, pepper and feta cheese until thoroughly combined. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook.
2. Coat a nonstick ridged grill pan with cooking spray. Heat a grill or a grill pan over medium-high heat. Add burgers and cook,without moving, for 4 to 5 minutes. Flip burgers; cook on other side until cooked through, about 4 to 5 minutes more.
3. To assemble burgers, place burgers on buns, top with spinach, tomato, cucumber and top with condiments of your choice.

WW POINTS VALUE: 9 pts. with bun, 7 without bun

 

This recipe was inspired from www.weightwatchers.com. I know this burger looks like a labor of work but it is worth the time and effort and the end result is to die for. The Weight Watchers website has recipes for 2 burgers: Greek-Style Cheeseburger and a Feta-Stuffed Lamb Burger. I read both recipes and thought, why not a feta-stuffed Greek lamb burger? It's my own creative twist on what a sophisticated cheeseburger should taste like. I've been cooking burgers for a couple of years now so I was ready for a challenge. I went semi-South Beach style on this burger by mixing the onions, feta, cheese, garlic, herbs and egg in the meat so everything holds together and it's packed with flavor. If you're on South Beach, save the bread crumbs for Phase 2. The bread crumbs hold the burger together. What gives this lamb burger the authentic Greek taste are the parsley, oregano, dill and feta cheese. If you really want to go Greek on this cheeseburger, I highly recommend adding spinach leaves, a tomato slice, cucumber slices, Dijon mustard, mint pesto, sun-dried tomato pesto, aioli, or tzatziki sauce to bring out the Greek flavors. DO NOT add ketchup to this burger! Adding ketchup is insulting to the country of Greece. You can also use ground sirloin, chicken or turkey in place of the lamb but it could affect the points value to the burger. This burger will quickly fill you up and leave you so satisfied you will not miss the French fries. I highly recommend serving this burger at your next gathering. One bite of this juicy treat and you'll never eat at a fast food joint again. Iron Chefs Michael Symon and Bobby Flay will be very impressed with this Greek-inspired cheeseburger it's that good.

 

Chicken Burgers on Garlic Bread

Ingredients:

• 1 pound ground skinless chicken breasts
• 2 tbsp. plain dried bread crumbs
• 2 tbsp. coarse-grained Dijon mustard
• 2 tbsp. freshly grated Parmesan cheese
• 2 shallots, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 (8-oz.) length of French bread, cut into 4 equal pieces and split
• 2 tsp extra-virgin olive oil
• 1 garlic clove, halved

Makes 4 Servings

1. Spray the rack of a broiler pan with nonstick spray and preheat the broiler.
2. Mix together the chicken, bread crumbs, cheese, mustard, shallots, thyme, salt and pepper in a medium bowl until well combined. With damp hands, shape into 4 (1/2-inch thick) oval patties.
3. Place the patties on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of a burger registers 165 F, 5-6 minutes on each side.
4. Meanwhile, brush the cut sides of the bread with the oil. Broil, cut side up, alongside the burgers until lightly toasted, about 3 minutes. Rub the cut side of the garlic over the toasted side of the bread. Place a burger on the bottom half of each piece of bread and cover with the top of the bread.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who doesn't crave a flavorful burger once in a while? You don't always need ground beef to enjoy a delicious burger. Chicken burgers are just as tasty and flavorful as your ordinary burgers you get at restaurants. This chicken burger was such a delicious treat. I added the Parmesan cheese for a more authentic Italian taste. This is what I call Italy on the Grill. You can also add other cheeses such as Gruyere, mozzarella, asiago, etc. for a more Mediterranean flavor and it will still be delicious. If you want to add more filling to this burger, I highly recommend adding arugula, spinach, romaine lettuce, aioli, roasted red pepper sauce, tomato, etc and you will be happy. You will never find this burger at a brand name Italian restaurant. If you really want to add more Mediterranean flare to this burger, I highly recommend Organic Basil Extra-Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more information.



Microwave Deviled Chicken

Ingredients:

• 1/2 cup plain dried bread crumbs
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp. Dijon mustard
• 1 tsp hot pepper sauce
• 1 tsp Worcestershire sauce
• 1 tsp honey
• 4 boneless, skinless chicken breasts

Makes 4 Servings

1.  Spray a microwavable 2-quart shallow baking dish with nonstick spray.
2. Combine the bread crumbs, thyme, salt and pepper on a sheet of wax paper. Combine the mustard, pepper sauce, Worcestershire sauce, and honey in a medium bowl; add the chicken  and toss to coat evenly. Coat the chicken breasts, one at a time, with the bread crumbs, pressing lightly  to they adhere. Place the chicken in the baking dish in a single layer and lightly spray with nonstick spray.
3. Cover the chicken with wax paper and microwave on High for 8 minutes. Uncover and microwave on High until the chicken is cooked though, about 2 minutes longer. Let stand for 3 minutes before serving.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a great dinner that is packed with heat and bold flavors. I don't like to microwave my dinner unnecessarily so I sautéed my chicken at medium-high heat, 4-5 minutes on each side and served hot. this was another winner, winner chicken dinner that is quick, easy and delicious. Serve this chicken with potatoes and a side of vegetables, you've got a satisfying dinner. 

Salmon Cakes with Red Pepper Mayonnaise

Ingredients:

• 1 (14 3/4-oz.) can red salmon, drained, skin and large bones discarded
• 1/2 cup plain dried bread crumbs
• 3 scallions, chopped
• 1/4 cup + 3 tbsp fat-free mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh dill
• 1/4 tsp black pepper
• 1 (5-ounce) jar roasted red pepper, well drained
• 1/8 tsp hot pepper sauce
• 2 tbsp chopped gherkins or pickles

Makes 4 Servings

1. To make the salmon cakes, put the salmon in a medium bowl and flake with a fork. Add the bread crumbs, scallions, 1/4 cup of the mayonnaise, the egg, dill and black pepper; stir to combine well. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the patties and cook until browned and heated through, 3-4 minutes on each side. Transfer to a platter.
3. Meanwhile, to make the red pepper mayonnaise, combine the roasted red pepper, the remaining 3 tablespoons mayonnaise and the pepper sauce in a blender; puree. Add the gherkins and pulse until combined. Serve with the salmon cakes.

WW POINTS VALUE: 4 pts (1 salmon cake  & 2 tbsp red pepper mayonnaise)

Note: This recipe appears in the WW in 20 Minutes Cookbook. It was time for a healthy and colorful mealafter eating  all those goodies this past Memorial Day Weekend. This is also a nice weeknight meal for the whole family to enjoy because it's colorful and has plenty of nutrients. PLus. it will fill you up so you won't be looking for dessert. If you really want to spices things up, Add some garlic to the mayonnaise and it will be red pepper aioli.



Chicken Milanese Style

Ingredients:

• 4 (3 oz.) chicken breast cutlets
• 1/4 tsp freshly ground pepper
• 1/4 cup Italian-seasoned dried bread crumbs
• 2 tbsp grated Parmesean cheese
• 1 1/2 tsp olive oil
• 3 cups mixed baby salad greens
• 1 cup grape tomatoes or havled cherry tomatoes
• 1/4 cup matchstick-cut carrots
• 3 reduced-fat balsamic dressing

Makes 4 Servings

1. Sprinkle the chicken with the pepper. Combine the bread crumbs and Parmesean on a sheet of wax pepper; coat the chicken with the crumb mixture, pressing lightly so it adheres.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.
3. Meanwhile, combine the salad greens, tomatoes, and carrots in a medium bowl. Drizzle with the dressing and toss to coat evenly. Place 1 chicken cutlet on each of the 4 plates and top evenly with the salad.

WW POINTS VALUE: 4 pts . (1 chicken cutlet and 1 cup salad)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was hungry for dinner and wanted some comfort food and this dinner hit the spot. This is a delicious dinner that can be made on the weekmight after a long day. This chicken is very easy to make and has a nice flavor with few ingredients to it as does the salad. The salad is very colorful plus you are getting all your nutrients. Make sure you pound your chicken into thin cutlets so they all cook evenly and nobody gets any uncooked chicken.

Blue Cheese Chicken Burger

Ingredients:

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

 Makes 4 Servings

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

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

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

Haddock with an Herb and Bread Crumb Topping

Ingredients:

• 1 1/2-2 lbs. haddock, skin left on
• Vegetable Oil or extra-virgin olive oil
• 1/2 cup bread crumbs
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh parsley or sweet marjoram. or 1 tbsp fresh tarragon

Variation: With Roasted Red Peppers

Slice about 3 tbsp roasted red peppers into tin strips and place on the haddock. Top with the bread crumbs and proceed below.

1. Preheat the oven to 400 F
2. Dry the haddock and oil lightly. Place in a large baking dish skin side down. Mix together the bread crumbs, cheese and herbs. Spread over the fish. Bake for 10-12 minutes, or until cooked through but still slightly translucent.

Makes 4 Servings

WW POINTS VALUE: Who Knows?

Note: This recipe appears in the New Legal Seafood Cookbook. The recipes in this cookbook look SO delicious I can't wait to try them all. If you don't have haddock, don't worry. You can use virtually any fish fillet in this recipe and  so I used cod.You can also change the herbs to vary the flavor. I had this reip the other night with roasted red peppers as a side and it was a nice dish. The red peppers also add color to yo plate. This is an easy fish dish to prepare if you or anyone else is learning to cook fish.

Maryland Crabcakes

Ingredients:

• 1 lb. cooked crabmeat, picked through for shells and cartilage
• 3/4 cup dried bread crumbs
• 2 shallots finely chopped
• 1/4 cup skim milk
• 3 tbsp reduced-calorie mayonnaise
• 2 tbsp finely chopped fresh parsley
• 1 tsp Chesapeake Bay seasoning
• 1/4 tsp ground white pepper
• 3 tbsp flour
• 1 tbsp butter
• 2 1/2 cups mixed green lettuce leaves

Makes 4 Servings

1.  In a large bowl, combine the crabmeat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.
2. Place the flour on a sheet of wax papper; lightly coat each cake on both sides.
3. In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side. Line a platter with the greens; top with the crab cakes.

WW POINTS VALUE PER SERVING ( 2 cakes) 7 pts.

 

Note This recipe appears in the WW New Complete Cookbook. This recipe looked so good and I've always wanted to try Maryland Crab cakes. You can substitute canned crabmeat for the cooked crabmeat. If you cannot find Chesapeake Bay Seasoning, you can prepare a special blend of spices containing celery salt, paprika, allspice, cayenne and many other flavors. All these flavors give the crabcakes a fiery taste and tang. The crab cakes also make a great sandwich during the week.

Herb Crusted Red Snapper (Or Cod or any other fish you want to use!)

Ingredients:

• 
  
  1/4 dried parsely
  
• 1/4 cup dry white wine or water
• 3 tablespoons dried bread crumbs
• 2 teaspoons grated lemon zest
• 2 tabkespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 teaspoons olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/4 lbs fish filets, cut into 4 pieces
• 4 carrots thinly sliced
• 4 medium zucchini, thinly sliced
• 2 teaspoons healthy margerine melted

Makes 4 servings

1. Preheat the ove to 375 F; spray a 9x13-inch baking dish with non-stocvk cooking spray.

2. In a small bowl, combine the parsley, bread crumbs, lemon zest, lemon juice, oregano, thyme, oil, garlic, salt and pepper. let mixture stand, covered, until it forms a paste-like consistency, about 10 minutes.

3.Place the fish, skin side down, in the baking dish. Spread the herb paste over the fillets with a spatula. Bake until the fish is just opaque in the center and the herb paste has formed a crust, about 12 minutes.

4. Meanwhile, place the carrots in a steamer basket; set in a medium saucepan over 1 inch of boiling water. Cover and steam 5 minutes; add the zucchini and steam until the vegetables are firm but tender, about 3 minutes longer. Toss gently with the butter. Serve the fish, with veggies on the side.

WW Points Value: 5 per serving (1 piece of fish and 1 1/2 cups Vegetables)

Note: This recipe appears in the WW New Complete Cookbook. You can use any kind of fish you want for this recipe.