White & Dark Chocolate Chunk Cookies

 Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt (optional)
• 4 tbsp. unsalted butter, melted and cooled
• 1/4 cup + 2 tbsp. packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 oz. white chocolate, cut into 1/4-inch pieces
• 2 oz. bittersweet chocolate, cut into 1/4-inch pieces

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir in the remaining white and bittersweet chocolates into the dough. 
3. Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9-11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on rack about on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are a new take on the traditional chocolate chip cookies and they are delicious. The combination of both bittersweet and white chocolate is quite divine and these cookies literally melt in your mouth they are that delicious. 

Chocolate Chip Cookies

 Ingredients:

• cooking spray
• 2/3 cup low-fat cream cheese, at room temperature
• 2 tbsp. brown sugar
• 2 tbsp. granular sugar
• 1 large egg white
• 1 tsp. vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• 2 tbsp. milk
• 6 oz. mini chocolate chips

Makes 24 Servings (1 cookie per serving)

1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
3. Combine both flours, salt and baking soda in a medium bowl.
4. Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
5. Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Here’s your new go-to chocolate chip cookie recipe. In this version of a classic American dessert, cream cheese is used to give the cookies a soft, chewy texture and whole-grain flour and brown sugar to add a flavor-boost. Store the baked treats at room temperature in an air-tight container for up to a week.

Soy and Ginger-Marinated Salmon

 Ingredients:

• 2 tbsp. unseasoned rice wine vinegar
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. packed brown sugar
• 1 tbsp. grated peeled fresh ginger
• 1 garlic clove, minced
• 2 tsp. Asian (dark) sesame oil
• 1 (1 lb.) skinless salmon fillet, cut crosswise into 8 strips
• 4 cups lightly packed baby arugula
• 2 tbsp. chopped fresh chives
• 1 tbsp. black sesame seeds

Makes 4 Servings (1 cup salad & 2 salmon strips per serving)

1. To make the marinade, combine the vinegar, soy sauce, brown sugar, ginger, garlic and 1 teaspoon of the sesame oil in a large bowl. Transfer 2 tablespoons of the mixture to a medium bowl and add the salmon, turning to coat; let marinate about 5 minutes. 
2. Heat the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the salmon and cook until just opaque in the center, about 2 minutes on each side. 
3. Add the arugula to the remaining vinegar mixture and toss to coat. Divide the arugula evenly among 4 plates. Top each serving with 2 salmon strips  and sprinkle with 1/2 tablespoon of the chives and 3/4 teaspoon of the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook.  Salmon grilled or sauteed is quite delicious when it's done right. The combination of soy, ginger and garlic is quite tasty and will leave you satisfied. You can enjoy this salmon with any leafy green of your choice and the meal will still be delicious. 

Sticky Sesame Chicken

Ingredients:

For the chicken:

• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 2 tsp. tapioca flour
• 2 tbsp. sesame seeds
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

For the Marinade:

• 1/4 cup coconut aminos
• 1 tsp. granular brown sugar substitute
• 1 tbsp. fresh minced garlic
• 1 tbsp. freshly minced ginger
• 2 tsp. sesame oil
• 3 tbsp. rice wine vinegar

Makes 4 Servings

1. Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. 
2. In a large mixing bowl, whisk together the coconut aminos, sugar substitute, garlic, ginger, sesame oil, rice wine vinegar, and sat and pepper to taste. Add the chicken and toss to coat. Cover and transfer to the refrigerator for 30 minutes to marinate. 
3. Heat the olive oil over medium-high heat in a large sauté pan.
4. Remove the chicken from the marinade, allowing the excess to drip away. Reserve the marinade. place the chicken in the hot pan and cook for 3-4 minutes per side. 
5. Add the tapioca flour to the marinade and whisk to combine. Add the marinade to the pan with the chicken and cook for 4-5 minutes, until the sauce thickens. 
6. Evenly divide among 4 bowls and serve the chicken garnished with sesame seeds, cilantro and lime wedges. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. If you're thinking about ordering takeout, put down the phone and make this dish instead. There is nothing like succulent, juicy chicken cooked with ginger, garlic and lime for a different taste. Coconut aminos is a soy sauce substitute that is made from fermented coconut palm sap so it is soy, wheat and gluten free. You can substitute tamari or soy sauce for the coconut aminos and the dish will still be delicious. You can store this chicken dish in an airtight container for up to 4 days and it will still be good. 

Barbecue-Sauced Grilled Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• few drops hickory liquid smoke
• 6 (1/2-lb.) boneless, skinless chicken breasts

Makes 6 Servings (1 chicken breast per serving)

1. Spray a grill rack with nonstick spray. Preheat grill wo medium-high or prepare medium-high fire using indirect method.
2. Meanwhile, combine ketchup, coffee, brown sugar, vinegar, 1/2 teaspoon of salt, and the pepper in a medium saucepan and set over medium heat. Cook, stirring, until brown sugar is dissolved, about 3 minutes. Bring mixture to boil; reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in liquid smoke. Let sauce cool to room temperature.
3. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken, meaty side down, on cooler portion of the grill rack and grill, covered, turning once or twice and brushing with sauce, 15 minutes. Uncover and brush chicken with remaining sauce; grill until cooked through, about 5 minutes longer.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the  WW New Complete Cookbook. If you're craving BBQ, this dish is for you. This dish is better than what you would order at the local BBQ joint. It's succulent, juicy and flavorful. I highly recommend cutting the sugar in half, substitute honey in place of the sugar and add minced garlic to the sauce for a much sweeter and more savory flavor. You can also use this sauce with pork, turkey, and even some fish like salmon and arctic char and the BBQ will still be delicious.

Espresso-Glazed Chocolate Brownies

Ingredients:

• 1/4 cup whole wheat pastry flour
• 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3 tbsp. boiling water
• 3/4 tsp. espresso powder
• 3 tbsp. Dutch-process cocoa powder
• 1 tbsp. vanilla extract
• 1 oz. bittersweet chocolate
• 2 tbsp. canola oil
• 3 tbsp. packed sucralose-brown sugar blend
• 1 large egg, beaten
• 1/4 cup chopped walnuts (optional)
• 3/4 tsp. fat-free milk, heated
• 2 tbsp. confectioners' sugar

Makes 12 Servings (1 brownie per serving)

1. Preheat the oven to 350 F. Lightly spray an 8-inch square baking pan with nonstick spray.
2. Whisk together the pastry flour, all-purpose flour, baking powder and salt in a small bowl; set aside. Stir together the boiling water and 1/4 teaspoon of the espresso powder in a cup until the espresso is completely dissolved. Whisk together the cocoa, hot espresso mixture, and vanilla in a medium bowl; set aside.
3. Put the chocolate in a small microwavable bowl an microwave on high until melted, about 40 seconds. Whisk in the oil until smooth. Whisk in the brown sugar blend until combined. Whisk the chocolate mixture into the cocoa mixture; whisk in the beaten egg until combined. Add the flour mixture and walnuts (if using) and stir just until blended.
4. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging, 9-10 minutes. Let cool completely in the pan on a rack.
5. To make the glaze, stir together the remaining 1/2 teaspoon of the espresso powder and though hot milk in a cup until the espresso is completely dissolved. Add the confectioner's and stir until the mixture forms a smooth paste. Using a spoon, drizzle the glaze over the brownies. Cut into 12 bars.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These were not the best brownies I made. I've made better in the past. They weren't chewy or cake like but they had nice flavor to them. If they don't rise like they're supposed to, crumble up the brownies into brownie bits and use them as a crumble topping in parfaits, frozen yogurt or ice cream.

Sauteed Pork with Peaches

Ingredients:

• 1 1/2 lbs. pork tenderloin, trimmed and cut into 8 pieces
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. canola oil
• 1 red onion, thinly sliced
•  2 peaches, cut into 1/2-inch wedges
• 1/2 cup dry red wine
• 2 tbsp. fresh lemon juice
• 2 tbsp. packed brown sugar
• 1/8 tsp. ground cinnamon

Makes 4 Servings (2 slices pork & about 1/3 cup peaches and sauce per serving)

1. Place the slices of pork between sheets of wax paper. With a meat mallet or rolling pin, pound to 1/4-inch thickness.
2. Sprinkle the pork with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned, about 2 minutes on each side; transfer to a plate.
3. Add the onion to the skillet; reduce the heat to medium and cook, stirring, until slightly softened, about 2 minutes. Add the peaches and cook, stirring, until lightly browned, about 2 minutes. Add the remaining ingredients and cook, stirring, about 1 minute. Return the pork to the skillet and simmer until cooked through, about 3 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call elegant barbecue. I say this because I was at a BBQ joint this past weekend and I had pulled pork, chicken, cole slaw and macaroni and cheese. I was not impressed but I guess when you cook at home it's hard to find good food whenever you eat out. I wanted to cook my own summer pork dish after eating pulled pork. I really enjoyed this meal because it was succulent and flavorful.This quick and easy meal can be enjoyed any day of the week. Don't forget your favorite veggies!

Apple-Walnut Phyllo Purses

Ingredients:

• 2 large Granny Smith apples, peeled, cored, & diced
• 2 tbsp. + 2 tsp. granular brown sugar
• 2 tsp. whole-wheat flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 (12 x 17-inch) sheets phyllo dough, thawed if frozen
• 2 tbsp. chopped walnuts

Makes 4 Servings

1. Preheat oven to 375 F. Spray 4 (8 oz.) ramekins or custard cups with nonstick spray.
2. Mix together apples, 2 tablespoons of brown sugar, the flour, cinnamon, and nutmeg in a medium bowl.
3. Lay 1 phyllo sheet on cutting board. (Keep remaining  phyllo covered with damp kitchen towel and plastic wrap to prevent it from drying out.) Lightly spray phyllo dough with nonstick spray and cut into quarters. Stack phyllo. Repeat with remaining phyllo sheets, making total of 4 stacks.
4. Gently ease each phyllo stack into prepared ramekin, pressing it against the bottom and side. Divide filling evenly among ramekins and sprinkle with walnuts. gather edges of phyllo together  to partially cover filling. Lightly spray filling with nonstick spray and sprinkle with remaining 2 teaspoons brown sugar.
5. Place ramekins on small rimmed baking sheet. Bake until phyllo is golden and filling is bubbly, about 25 minutes. Serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert for the holidays. This is what I call a healthy alternative to apple pie. You can even add a handful of cranberries and/or raisins to this dish to make it more festive and flavorful. This sweet ending tastes just like and apple pie but with the reduced amount of sugar. I highly recommend adding a touch of vanilla or almond extract for more flavor and because vanilla always make fruit taste better.

Turkey Tacos

Ingredients:

• 1 1 /2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. salt
• 2 garlic cloves, minced
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• 1/4 tsp. cayenne
• 3/4 lb. ground turkey breast
• 1/2 cup water
• 1 tbsp. apple cider vinegar
• 1 1/2 tsp. granular brown sugar
• 4 (6-inch) taco shells or tortillas
• picked onions (optional)
• Pico de Gallo
• Easy Taco Fixin's (optional)

Makes 4 Servings

1. Stir together chili powder, cumin, paprika, salt, garlic, onion powder, oregano, and cayenne in a cup. Set aside.
2. Cook turkey in a large skillet over medium heat, breaking it up with a wooden spoon, until no longer pink, 3-5 minutes. Add spice mixture and the water, stirring until mixed well. Reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, 10-15 minutes. Stir in vinegar and brown sugar; simmer 3 minutes longer.
3. To assemble tacos, spoon 1/2 cup turkey mixture into each taco shell. Top each with 2 tablespoons pickled onion, 1/4 cup pico de gallo and taco fixin's of choice.



WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're ever craving tacos, make these! These tacos are better that what you would order at a fast food joint, taco truck or any Mexican restaurant. These tacos are so filling and flavorful you will forget they are good for you. These are great for lunch or dinner. They're even great for when you're watching a movie or for game day.

Quinoa & Apple Breakfast Cereal

Ingredients:

• 1 cup quinoa, rinsed
• 1 tsp. canola oil
• 1 tbsp. unsalted butter
• 2 apples, peeled, cored, & cut into 3/4-inch chunks
• 2 cups water
• 1/4 cup fat-free milk
• 3 tbsp. granulated brown sugar
• 1/2 tsp. cinnamon & additional for sprinkling

Makes 4 Servings (2/3 cup per serving)

1. Put quinoa in medium bowl with enough water to cover and soak 5 minutes; drain in fine-mesh sieve, Rinse under cold water and drain again.
2. Heat oil in large skillet over medium heat. Add 1/2 tablespoon of butter and cook until melted and sizzling. Add apples and cook, turning occasionally, until softened and beginning to caramelize, 5-10 minutes; remove skillet from heat and keep warm.
3. Meanwhile, combine quinoa and 2 cups water in medium saucepan and bring to boil over medium-high heat; boil 1 minute. Reduce heat to low and simmer, covered, until quinoa is tender and liquid is absorbed, about 10 minutes. Remove saucepan from heat and fluff quinoa with fork. Stir in remaining 1/2 tablespoon butter, milk, brown sugar, and 1/2 teaspoon of cinnamon until butter is melted; stir in apples. Spoon evenly into 6 bowls and sprinkle with cinnamon.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meal Cookbook. This is a wonderful alternative to a traditional oatmeal. It's creamy and flavorful and will quickly fill you up. Quinoa is high in fiber and other nutrients. You can also add a touch of raisins, dried cherries, cranberries, and apricots to this cereal and it will still be good. if you don't finish this cereal, wrap it in plastic, put in the refrigerator, let it sit overnight and eat it for breakfast the next day and it will still be delicious. I highly recommend adding a touch of nutmeg along with the cinnamon for a more flavorful taste.

Apple Cider Vinegar Barbecue Sauce

Ingredients:

• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 3 tbsp. granular brown sugar
• 1 tbsp. molasses
• 1 pinch red pepper flakes
• salt
• freshly ground black pepper

Makes 16 Servings (2 cups total, 2 tbsp. per serving)

 

Combine all ingredients. Bring to a simmer to dissolve sugar. Do not boil or reduce.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you are desperate for a delicious barbecue sauce, this sauce is for you. This sauce can be made in 20 minutes or less and can sit in your refrigerator for 3 months. I highly recommend using this barbecue sauce on chicken or pork for a succulent and juicy meal. The sauce literally melts in your mouth and it's absolutely delicious.

Raspberry-Chocolate Shortbread Bars

Ingredients:

• 2 cups reduce-fat buttermilk baking mix
• 1/3 cup packed granular brown sugar
• 2 tbsp. unsalted butter, melted and cooled
• 2 tbsp. fat-free milk
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1 1/4 cups semisweet chocolate chips
• 3 tbsp. chopped pecans
• 1/3 cup seedless raspberry preserves

Makes 30 Servings (1 bar per serving)

1. Preheat oven to 350 F. Line 9 x 13-inch baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. Whisk together baking mix, brown sugar, and butter in a large bowl. Transfer 1/4 cup mixture to small bowl; set aside. Drizzle milk over mixture in large bowl and stir until evenly moistened. Turn into prepared pan and press to evenly cover bottom. Bake until edges brown, about 15 minutes.
3. Put condensed milk and 1 cup chocolate chips in large microwavable bowl. Microwave on High 1 minute. Stir until chips are melted; microwave 10-15 seconds longer if necessary. Spread filling evenly over hot crust. Mix pecans into reserved crumb mixture. Sprinkle over filling. Spoon jam by 1/2 teaspoonfuls over filling, spacing about 2 inches apart. Sprinkle with remaining 1/4 cup chocolate chips.
4. Bake until filling is set and jam is bubbly, about 25 minutes. Cool completely in pan on rack. Lift from pan using foil. Cut into 30 bars.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat may take some tome and effort but it's worth it. If you love the combination of fruit and chocolate, this treat is for you. If you don't have buttermilk baking mix, substitute 2 cups flour with 1/4 cup powdered buttermilk and your treats will taste just as good. These treats are great to make on the weekend and you will be able to enjoy them throughout the week. You can use any kind of berry preserves in this recipe and your shortbread bars will be just as delicious.

Chocolate Chip Cookies

Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, melted & cooled
• 3/4 cup packed granulated brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup chocolate chips (6 oz.)

Makes 24 Cookies (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray2 baking sheets with nonstick spray.
2. Put oats in blender or food processor and process until finely ground. Whisk together oats, flour, baking soda, and salt in a small bowl. With electric mixer on medium speed, beat butter, brown sugar, egg, and vanilla in a large bowl until well blended. Reduce mixer speed to low. Gradually add flour mixture, beating until just blended. Stir in chocolate chips. Drop dough by level tablespoons, 2 inches apart, on prepared baking sheets, making a total of 24 cookies. With bottom of glass dipped into flour, press each mound to form 2-inch cookies.
3. Bake until cookies are browned along edges, 9-11 minutes, rotating baking sheets after 5 minutes Let cool on baking sheets on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your cookies and eat them too ( in moderation, of course!). These are different take on the old-fashioned chocolate chip cookie with the addition of the oats. It's kind of like an oatmeal cookie meets the chocolate chip cookie. You can even replace the chocolate chips with 1 cup of chocolate covered raisins and it would be like an oatmeal chocolate raisin chip cookie but the point value might be affected. Don't forget to wash these cookies down with a glass of cold milk.



Peach Coffee Cake with Crumb Topping

Ingredients:

Cake:

• 1 3/4 cups whole-wheat pastry flour
• 1/2 cup packed brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup fat-free egg substitute
• 3/4 cup low-fat vanilla yogurt
• 1 peach, pitted & diced

Topping:

• 1/3 cup packed brown sugar
• 1/4 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 2 tbsp. melted unsalted butter

Makes 16 Servings (1 square per serving)

1. Preheat the oven to 350 F. Line a 9-inch square baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. To make cake, whisk together flour and brown sugar in a medium bowl. Whisk in baking powder, baking soda, and salt. With electric mixer beat butter and granulated sugar in a large bowl until fluffy, about 4 minutes. Beat in egg substitute. With mixer on low speed, alternate add flour mixture and yogurt, beginning and ending with flour mixture, beating just until blended. Scrape half of batter (about 1 1/2 cups) into prepared pan and spread evenly. Sprinkle with peach. Spoon on remaining batter and spread evenly.
3. To make topping, combine brown sugar, flour, and cinnamon in a small bowl. Drizzle butter over top and stir with fork until blended. Sprinkle mixture over batter.
4. Bake until toothpick inserted in center of cake comes out clean, 30-35 minutes. Cool completely in pan on rack. Lift cake from pan using foil. Cut into 16 squares.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat can be made on the weekend and can be enjoyed throughout the weekend or the week (if you're lucky). It's a different take on coffee cake and it's very flavorful. You can use granulated sugar substitute in place of the granulated sugar, 2 or 3 eggs in place of the egg substitute, plain yogurt and a teaspoon of vanilla extract, and a teaspoon of nutmeg alongside the cinnamon, the coffee cake will be just as good. You can also use other stone fruits such as plums, apricots or nectarines in place of the peach and it will still be delicious.

Beef Kebabs with Peanut Dipping Sauce

Ingredients:

• 1/2 cup reduced-sodium soy sauce
• 2 tbsp. granular brown sugar substitute
• 2 tbsp. granular sugar substitute
• 4 garlic cloves, minced
• 1 1 /2 lbs. sirloin steak, 1 1/2" thick, cut into 1" in pieces
• 1/2 cup creamy unsweetened natural peanut butter
• 3/4 cup water
• 3 tbsp. fresh lime juice
• 1 tbsp. finely chopped ginger
• 1/4 tsp. crushed red pepper
• 1 green bell pepper, cut into squares
• 1 red bell pepper, cut into squares
• 1 large onion, cut into wedges

Makes 4 Servings

1. Ina  shallow dish, combine  half od the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once.
2. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, lime juice, ginger, crushed red pepper, the remaining half of the sot sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and  the remaining 2 pressed garlic cloves. Cook, stirring constantly, until the mixture boils. Remove it from the heat.
3. Coat a grill rack with cooking spray. Preheat the grill to high.
4. Thread the steak, peppers, and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160 F and the juices run clear. Serve with the peanut sauce.

WW POITNS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can have your steak and eat it too when your on a diet. I don't like to think of this as diet food. I prefer to call it a healthy lifestyle that can be bold and colorful. These kebobs are bold and colorful. If you enjoyed peanut butter as a kid, you'll love this dipping sauce with the beef and vegetables. These kebobs are just as delicious without the peanut sauce as well. Don't forget to season the steak with salt and pepper to taste.