Old-Fashioned Chicken Pot Pie

Ingredients:

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

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

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

WW POINTS VALUE: 6 pts.

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

Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie. 

Shepherd's Pie

Ingredients:

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tsp salt
• 1/4 cup water
• 2 cups cooked chicken breast
• 1 cup chopped spinach leaves
• 2 carrots, peeled, sliced and blanced
• 1 onion, finely chopped
• 1/2 cup frozen corn kernels
• 1/2 cup evaporated milk
• 1 tsp dried thyme
• 1/2 tsp ground majoram
• 3 medium russert potatoes, cooked, peeled and mashed
• 1 tbsp grated Parmesan cheese
• 1/4 tsp paprika

Makes 4 Servings

1. In a medium saucepan over medium heat, melt the butter.. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2. Preheat the oven to 400 F; spray a 2-quart casserole with nonstick cooking spray.
3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, majoram, and the sauce. Transfer to the casserole. Top with potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

 

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. New Year, new recipe and I was cleaning out the pantry and fridge. My mother pulled out a Shepard's Pie recipe from a magazine and asked me to try to cook it. I knew of this Shepard's pie recipe in the cookbook and I thought we should try this one. This comfort food was DELICIOUS! Shepard's Pie is considered the national dish of England  and was originally created  as a way to use leftovers. My mother never liked Shepard's Pie because the lean protien in it is usually beef, lamb or mutton. This particular recipe uses cooked chicken and a variety of vegetables to trim the point value and boost nutrition and color. If you don't have any chicken stock available, substitute white wine and it will still be delicious but could affect the point value. If you are craving warm comfort food this winter, I highly recommend this dish because it will warm your heart, soul and stomach. 

Spiced Cocoa Eggnog

Ingredients:

• 1 cup +2 tbsp egg substitute
• 1 tbsp granular sugar substitute
• 1 1/2 (12 oz.) cans fat-free evaporated milk, chilled
• 2 1/4 cups fat-free half-and-half
• 2 tbsp rum extract
• 1 tbsp + 1 1/2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• freshly grated nutmeg (optional)

Makes 12 (3/4 cup) Servings

1. In a large bowl, with and electric mixer at high speed, beat egg substitute and sugar substitute until light and frothy, about 3 minutes. With machine running, slowly pour in milk, half-and-half and rum and vanilla extracts; beat to combine. Add cocoa and cinnamon; beat to combine.
2. Pour eggnoss into cups, sprinkle each serving lightly with nutmeg, if using, and serve immeadiately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It's the holidays and you're having that craving for eggnog but you want to watch what you eat then this drink is for you. Eggnog is supposed to be thick and creamy but this is a new take on the holiday classic.  You can also use egg yolks in place of the egg substitute if you wish. If you don't have any rum extract, you can use real rum and it will taste just as delicious. The combination of rum, vanilla, cinnamon, cocoa and nutmeg is heavenly delicious and leaves a nice aftertaste. Eggnog is best served immeadiately, as it is most frothy when just prepared. Egg nog can be made up to 1 day ahead but will lose some of its loft, so whip well with an electric hand mixer on high before serving.



Chocolate Fondue

Ingredients:

• 1/3 cup skim milk
• 1/2 cup evaporated fat-free milk
• 3/4 cup unsweetened cocoa powder
• 6 oz. semisweet chocolate, chopped
• 1 cup sugar
• 1/4 cup water
• 2 tbsp light corn syrup
• 1/2 tsp ground cinnamon (optional)
• 8 oz. angel food cake, cut into 1-inch cubes (about 10 cups)
• 24 strawberries, stemmed

Makes 12 Servings

1. In a medium saucepan, whisk together the skim milk, evaoprated milk and cocoa powder until the cocoa dissolves. Add the chocolate and cook over medium-low heat, stirring constantly, until melted and the mixture is smooth.
2. Stir in the sugar, water and corn syrup. Cook, stirring constantly, until the mixture is smooth, 4-6 minutes. Transfer mixture to a fondue pot and set over moderate heat. Serve at once, with the angel food cake cubes and the strawberries for dipping.

WW POINTS VALUE: 4 pts (3 tbsp fondue with 3/4 cup cake and 2 strawberries)

Note: This recipe appears in the WW New Complete Cookbook. This is an easy and elegant dessert that features fresh fruit and fat-free angel food cake. The orginal recipe in the cookbook called for whole milk but skim milk will work just as well. You can also substitute bittersweet chocolate for the semisweet chocolate as well. I added the ground cinnamon for a pinch of Mexican flavor and it is delicious. You can serve other fruits with this fondue such as apples, bananas, pitted cherries, grapes, orange slices, etc. This fondue will also give you your chocolate fix when you need it.

Pumpkin Flan

Ingredients:

• 1/2 cup(s) unpacked brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp cayenne pepper
• 1/8 tsp table salt
• 16 oz canned pumpkin
• 1 cup(s) fat-free evaporated milk
• 1/4 cup(s) orange juice
• 3/4 cup(s) fat-free egg substitute
• 8 Tbsp lite whipped topping
• 1/2 medium orange(s), cut into 8 thin wedges

 Makes 8 Servings

1. Preheat oven to 350°F.
2. Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3. Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

 WW POINTS VALUE 2pts.

Note: This recipe appears on http://www.weightwatchers.com/. This is a great dessert and a great alternative to pumpkin pie for Thanksgiving. All the spices and liquids give this flan a real flavor kick.

Berry-Stuffed Cinnamon Crepes

Ingredients:

• 1 cup mixed berries, such as blueberries, raspberries, blackberries, etc.
• 2 tsp packed brown sugar
• 1 tsp lemon juice
• 1 large egg
• 2/3 cup fat-free evaporated milk
• 2 tsp granular sugar
• 1 tsp unsalted butter, melted
• 1/4 tsp salt
• 1/2cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 tsp cinnamon
• 1/3 cup reduced-fat ricotta or cottage cheese

Makes 4 Servings

1. Gently toss together the berries, brown sugar and lemon juice in a medium bowl; set aside.
2. To make the crepes, beat the egg, evaporated milk, granulated sugar, butter and salt in a large bowl. Whisk in the all-purpose flour, whole wheat flour and cinnamon until smooth.
3. Spray an 8-inch nonstick skillet with a nonstick spray and set over medium heat. When a drop of water sizzles in it, pour in a heaping 2 tablespoons of batter, tilting the skillet to coat the bottom evenly with the batter. Cook until set on the bottom, about 30 seconds. Turn and cook until lightly browned, about 10 seconds longer. Slide the crepe onto a sheet of wax paper. Repeat with the remaining batter to make a total of 8 crepes, stacking them between sheets of wax paper.
4. Spread about 2 tsp of the ricotta in the middle of each crepe and top with 2 tablespoons of the berry mixture; roll up each crepe. Place 2 crepes on each of the 4 plates.

 WW POINTS VALUE: 4 per 2 filled crepes

Note: This recipe appears in the WW in 20 Minutes Cookbook. Crepes are a delicious treat for breakfast, lunch and even a light dinner and dessert. If you don't have the patience for making crepes in a nonstick skillet, I highly recommend buying a crepe maker so you won't be frustrated. The Crepe Maker will make your life much easier, trust me. When a recipe calls for ricotta, you can substitute cottage cheese and it will taste just as good. The taste of berries and ricotta/cottage cheese is so delicious it will leave you satisfied.

Chocolate-Swirled Cheesecake

Ingredients:

• 1/2 cup low-fat graham-cracker crumbs
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 3 cups reduced-fat ricotta cheese
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup sugar
• 1/2 cup sugar substitute
• 1/3 cup evaporated milk
• 2 1/2 oz. semi-sweet chocolate, melted

Makes 12 Servings

1. Preheat the oven to 325 F. Coat a 9" springform pan with cooking spray. Sprinkle the bottome of the pan with graham craker crumbs, cinnamon and nutmeg.
2. In a large bowl, with an electric mixer on medium speed, beat the cheese until light and fluffy. Add the eggs, sugar, sugar substitute, vanilla and milk and beat for 4 minutes, or until the mixture is smooth. Pour 2 cups of the batter into a small bowl and beat the melted chocolate into it.
3. Pout the plain batter into the prepared pan. Top with the chocolate batter. Using a knife, swirl the batters to create a marbled effect. Place the pan inside a larger one filled with 1" of water.
4. Bake for 45 minutes, or until the edges are lightly browned and the center is nearly set. Cool on a rack for 30 minutes, then refrigerate overnight.

WW POINTS VALUE: 4pts

Note: This recipe appears in the South Beach Diet Cookbook. Every now and then you have a craving for something sweet and delicious and this treat really hit the spot. I added a few ingredients to this recipe to make it more irresistable. I added the cinnamon and nutmeg to the graham cracker crust t give the crust more flavor. I also added the vanilla to the ricotta mixture to kick it up a notch. What's cheesecake without a hint of vanilla? This South Beach Cheesecake is very fluffy because it's made from ricotta cheese and not the traditional cream cheese; however, it is a heavenly delight.

Chocolate Sauce

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 1/4 cup water
• 1/2 cup evaporated milk
• 1/3 cup sugar
• 4 tsp light corn syrup
• 3/4 tsp vanilla extract

Makes 4 Servings

Put the cocoa powder in a medium heavy-bottomed saucepan; slowly pour in the water, whisking until dissolved. Whisk in the evaporated milk, sugar, corn syrup and vanilla. Set the saucepan over medium-high heat; bring just to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 6-8 minutes. If you want a thicker sauce, refrigerate 1-2 hours. Serve warm or at room temperature.

WW PONTS VALUE PER SERVING: 2 (2 TBSP PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook.  This treat is so delicious over anything from pudding to fruit to ice cream. It's also a clever and cheap alternative to Hershey's Chocolate Syrup if you're ever craving something sweet.

Baked Apples with Caramel Sauce

Ingredients:

 Apples:

• 24 dried apricot halves, chopped
• 4 tsp packed dark brown sugar
• 1 tsp vanilla extract
• 4 small Granny Smith Apples, cored

Caramel Sauce:

• 1/2 cup evaporated fat-free milk
• 4 tsp packed dark brown sugar
• 1 tsp cornstarch
• Pinch of salt
• 1/2 tsp vanilla extract 

Makes 4 Servings

1.  Preheat the oven to 350 F. In a small bowl, combine the apricots, brown sugar and vanilla. Pack into the aplle cavaties, then wrap each apple in tin foil. Bake until soft, 40-45 minutes.
2.  Meanwhile, to prepare the caramel sauce, in a small saucepan over medium heat, combine 1/4 cup of the milk, the brown sugar, cornstarch and salt, stirring until smooth, then stirring in the remaining milk; bring to a boil, stirring constantly. Reduce the heat and cook 1 miute longer. Remove from the heat and stir in the vanilla. Serve the apples, drizzled with the caramel sauce.

WW POINTS VALUE: 3 per serving (1 baked apple with 2 tbsp sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. I made this recipe last week and it was so delicious. You can substitute walnuts, raisins, or any dried fruit of your choice for the dried apricot halves and the apples will be just as good. If you have any leftover caramel sauce, you can use it over ice cream or pancakes if you'd like.

 

 

Mexican Hot Chocolate

Ingredients:

• 1 (12 oz.) can evaporated fat-free milk
• 1 1/2 cups water
• 1 cup skim milk
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 4 tsp cornstarch  
• 1 tsp cinnamon  
• 1 oz. bittersweet chocolate, finely grated and chopped  
• 1/4 tsp vanilla extract
• 1/8 tsp almond extract (optional)  

Makes 6 servings

1. In a medium, heavy saucepan, whisk together the evaporated milk, water, skim milk, sugar, cocoa and cornstarch until smooth. Add the cinnamon and cook over medium heat, stirring frequently, until just starting to boil, about 15 minutes; continue cooking, stirring, until slightly thickened, 1-2 minutes more.
2. Remove from the heat. Add the grated chocolate, vanilla and almond extract, stirring until the chocolate is melted and the mixture is completely smooth. Whisk until frothy and serve at once.

WW Points Value: 2

Note: This recipe appears in the WW New Complete Cookbook. It was listed in the Holiday Baking Around the World Chapter and this recipe was worth waiting for! Mexico also gave chocolate to the world and chocolate was once considered "the food of the gods" in Mexico. This hot chocolate is not your typical hot chocolate; it's a dessert in itself that should be enjoyed between 2 people in peace and quiet.

Chicken Pot Pie

Ingredients:

• 1 lb. uncooked boneless, skinless chicken breast
• 2 cups of water
• 1/2 cup dry white wine (optional)
• 2 cubes chicken bouillon cube, crumbled
• 1 cup chopped carrots
• 1 cup frozen peas
• 2 tsp olive oil
• 1 medium onion chopped
• 3 tbsp flour
• 5 oz. fat-free evaporated milk
• 1 cup white corn
• 6 sheets of phyllo dough

Makes 6 Servings

1. Place chicken, water, wine and bouillon cubes in a medium saucepan> Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of  broth and chop chicken into chunks.
2. Preheat the oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
3. Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
4. Remove pan from  heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
5. Pour chicken mixture into prepared pie dish. Layer sheets of phyllo dough over pie, trim edges and press down firmly to seal.  Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 F and bake until golden brown, about 20 minutes more.

WW Points Value: 5

Note: This recipe came from http://www.weightwatchers/ .com. I've been making this recipe for over a year now and it's always delish.

Steak au Poivre

Ingredients:

• 1 garlic clove, crushed
• 1 1/2 tsp crushed or mixed black peppercorns
• 4 beef tenderloin steaks (4 oz. each) trimmed of all visible fat
• 1/4 onion, chopped
• 2/3 cup green bell pepper strips
• 2/3 cup red bell pepper strips
• 2/3 cup yellow pepper strips
• 1 garlic clove, minced
• 1/2 tsp beef-flavored bouillon granules
• 1/2 tsp ground paprika
• 1/3 cup water
• 1/3 cup fat-free evaporated milk

Makes 4 Servings

1. In a small bowl, combine the crushed garlic and 1 tsp of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
2.  Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so they don't overlap. Cook the steaks, turning frequently, for 10 minutes, or until a thermometer inserted in the center of a steak registers 160 F for medium. Remove the steaks to a serving platter and keep warm.
3. Clean the skillet, coat with cooking spray,, and place over medium heat. Add onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
4. In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 tsp of peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup. Spoon the sauce over each steak and serve immediately.

WW Points Value: 4 pts 

Note: This recipe appears in the South Beach Diet Cookbook. This is one of my favorite recipes from the South Beach Diet because it has so much flavor and quite a bit of heat. I highly recommend drinking a lot of water with this meal because the paprika and peppercorns add heat to this dish. Steak Au Poivre, I think, is the national beef dish of France and everyone should learn how to cook this particular recipe because it's very easy to make and delicious for the whole family to enjoy. Plus it's a very tasty way to kick-start your weight loss and if you can't to a nice restaurant and order this dish, let this restaurant dish come to your kitchen table.

Chocolate Marshmallow Fudge

Ingredients:

• cooking spray
• tin foil (optional)
• 1 2/3 cup granulated sugar
• 2/3 cup fat-free evaporated milk
• 2 tbsp reduced-calorie margarine or light butter
• 12 oz. semisweet chocolate, chopped  or 1 1/2 cup semisweet chocolate chips
• 14 large masrhmallows

Makes 36 Servings

1. Coat an 8x8-inch pan with tin foil and spray with cooking spray. In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
2. Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into 36 1 1/3-inch squares and serve. Yields 1 square per serving.

WW Points Value: 2 pts

Notes: This recipe appears on http://www.weightwatchers.com/. I've always wanted to try this recipe and I was in the holiday spirit and made it . I love fudge and it's so much better than store bought. I even brought some samples to my meeting and the folks loved it. You can make this fudge anytime of the year and it's perfect for any bake sale!

Healthy and Delicious Side Dish: Cheese Sauce

Ingredients:

• 1/2 cup evaporated milk
• 3 tablespoons of flour
• 3/4 cup skim milk
• 2 teaspoons Dijon Mustard
• 1/2 teaspoon salt
• 1/2 cup shredded reduced fat sharp cheddar cheese
• 1/4 teaspoon freshly ground pepper

1. Whisk together the evaporated milk and the flour in a small saucepan until smooth. Whisk in the milk, mustard and salt. Bring to a simmer and cook, stirring frequently, until the sauce is slightly thickened, about 4 minutes.

2. Stir in the cheddar cheese and pepper. Remove from the heat and stir until the cheese just melts and the sauce is smooth. Serve at once.

WW Points Value:  1 per serving (3 tbsp)

This recipe appears in the WW New Complete Cookbook.This side dish will go great on any side dish-chicken, meat, fish, or veggie. It goes great with chips as well. If you ever have a craving for a Philly Steak and Cheese, use this sauce.