Pork Roast with Winter Vegetables

 Ingredients:

• 2 large garlic cloves, minced
• grated zest of 1/2 lemon
• 1 tbsp. chopped fresh rosemary
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (2 lb.) boneless center-cut pork loin roast, trimmed
• 1/2 butternut squash, peeled, seeded and cut into 16 pieces
• 2 large parsnips, cut into 2-inch lengths
• 2 large carrots, cut into 2-inch lengths
• 4 large celery stalks, cut into 2-inch lengths
• 4 tsp. extra-virgin olive oil

Makes 8 Servings (2 slices pork & 1 cup vegetables per serving)

1. Preheat oven to 450 F. Spray large roasting pan with olive oil nonstick spray.
2. Mix together garlic, lemon zest, rosemary, 3/4 teaspoon of salt and 1/4 teaspoon of pepper in cup. Rub all over pork. Place pork in roasting pan. Scatter squash, parsnips, carrots, and celery around pork; sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast until instant-read thermometer inserted into the center of pork registers 160 F for medium and vegetables are tender, about 45 minutes. 
3. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into 16 slices and serve with vegetables. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW New Complete Cookbook.  Roasted pork and vegetables are delicious together they should be on your weekend comfort food menu. Roasted pork is succulent and juicy it will melt in your mouth. The roasted vegetables will melt in your mouth too they are that good. If you didn't like vegetables, you will love eating vegetables after eating this meal. 

Grilled Spanish Mackerel with Quick Pickled Onions

 Ingredients:

• 1 medium red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 2 tsp. granular sugar substitute
• salt
• freshly ground black pepper
• 4 (6 oz.) Spanish mackerel fillets, with skin
• 1 tbsp. fresh lemon juice
• 1 1/2 tsp. grated lemon zest 
• 1/2 tsp. dried oregano

Makes 4 Servings 

1. In a small saucepan, combine onion, vinegar, garlic, sugar substitute, salt and pepper; bring to a simmer, stirring occasionally, and cook until onions are softened and translucent, about 10 minutes. Transfer onions to a serving bowl. 
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Drizzle flesh side of fish evenly with lemon juice and sprinkle with lemon zest and oregano. Lightly season with salt and pepper. Grill fish, skin side down, for 5 minutes; turn and grill 5-7 minutes more, or until fish is cooked through and tender. 
3. Divide fish among 4 plates and serve hot with pickled onions on top or on the side. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Grilled fish in the summer is flavorful and delicious when it's done right. The tangy onions go very well with this fish adding a touch of zing to the dish. If you don't have Spanish mackerel on hand, use Alaskan cod or halibut and the dish be be just as elegant and delicious. Don't forget to serve your choice of grilled vegetables to make this meal complete. 

Blueberry Granita

Ingredients:

• 1/2 cup water
• 1/4 cup sugar substitute
• 1 bag (10 oz.) frozen blueberries
• 1 lemon, peeled and juiced
• Lemon twist, for garnish
• 1/2 cup low-fat frozen whipped topping, thawed (optional)

Makes 6 Servings

1. In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature.
2. In a food processor fitted with a metal blade, combine the blueberries, lemon peel, lemon juice and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight.
3. Spoon into 6 serving glasses, garnish with a lemon twist and top with the whipped topping, if using.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a refreshing dessert to enjoy when you want to cleanse your palate. The combination of lemon juice and blueberries mixed with homemade syrup is delicious. You can use any kind of berry and use lemon, lime or orange juice in this recipe and your granita will be refreshingly delicious. 

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. 

Summer Vegetable Barley Risotto

Ingredients:

• 1 cup onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 3/4 cups pearl barley
• 1/2 cup white wine (optional)
• 5 cups hot vegetable or chicken broth
• 1 bay leaf
• 1 1/2 cups diced tomatoes 
• 2 cups green vegetables of your choice
• 1/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• salt
• freshly ground black pepper

Makes 4 Servings

1. In a large skillet, sauté the onions in the olive oil until golden. Add garlic and cook until aromatic. Add barley and stir to coat. Add wine and reduce until dry.
2. Add about 1 cup of hot stock and the bay leaf to barley, just enough to come to the top of the grain. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 5 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 4 more cups of hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. This should take about 35 minutes.
3. Stir in the vegetables; cook until the barley is slightly creamy and just tender. This should take about 15 minutes. Increase heat slightly if the mixture is too wet. Just before serving, remove the bay leaf; stir in the greens and allow to wilt. Stir in the cheese and zest. Adjust seasoning with salt, pepper and lemon juice.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. Risotto is a delicious comfort food when it is done right. This is another version of the barley risotto and it's quite tasty. I used the combination of asparagus and tomatoes and it was very tasty, succulent and juicy. You can enjoy your risotto in the summer with the right vegetables. 

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Crust:

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

Topping:

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

Cake:

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

Sauce:

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

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

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

WW POINTS VALUE: 4 pts.

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

Beef with Mushrooms and Asparagus

Ingredients:

• 1 1/2 lb. London broil, 1-inch thick
• 4 garlic cloves, minced, divided
• 4 tsp. crushed dried rosemary, divided
• 2 Tbsp. extra-virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 lb. asparagus, cut into 2-inch pieces
• 1 lb. white mushrooms, sliced
• 2 tsp. grated lemon zest
• Salt
• freshly ground black pepper

Makes 4 Servings

1. Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1-inch intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for about 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all of the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary, season to taste with salt and pepper.
3. Cut steak into thin slices and serve with the vegetables. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Meat and vegetables make a great meal and you don't have to go to a fancy restaurant ora fast food joint to enjoy this quick and easy meal that is both elegant and delicious. The combination of lemon, roasemary and garlic give this meal a nice Mediterranean flare. You can use any kind of steak in this recipe and your dish will still be tasty. 

Blueberry Waffles with Lemon Cream Cheese Frosting

Ingredients:

Waffles:

• 3 large eggs
• 1/2 cup unsweetened vanilla almond milk
• 5 tbsp. unsalted butter, melted
• 1 tsp. vanilla extract
• 3/4 cup almond flour
• 1/4 cup tapioca flour
• 1/2 cup unflavored whey protein powder
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. sea salt
• 1 tbsp. granular sugar substitute
• 1/2 cup frozen wild blueberries

Frosting:

• 2 tbsp. unsalted butter, softened
• 3 tbsp. cream cheese, softened
• 1 tsp. vanilla extract
• 2 tsp. lemon juice
• 1/4 tsp. lemon zest
• 3/4 cup confectioners' sugar
• 1-2 tbsp. unsweetened vanilla almond milk

Makes 2 large waffles (half a waffle per serving)

1. Preheat the waffle iron to medium-high heat. 
2. Separate the egg yolks from the whites and place in separate bowls. Add the egg yolks to one bowl with the milk, butter and vanilla. Whisk until combined. Set the mixture aside. 
3.  In a separate bowl, combine the flour, whey protein powder, baking soda, baking powder, sea salt, and sugar substitute. 
4. Fold the dry ingredients into the wet ingredients, stirring just enough to combine them. 
5. Beat the reserved egg whites with a handheld mixer until stiff peaks form, about 3 minutes. Fold the egg whites into the batter.
6. Gently stir in the blueberries. 
7. Use a 1/4 cup measure to pour the batter into the center of the waffle iron. Bake according  to your waffle iron's instructions. Repeat with the remaining batter. 
8. While the waffles are cooking, make the frosting by combining the butter and cream cheese in a bowl and beating them with a handheld mixer for 1 minute, or until smooth. Add the vanilla, lemon juice and zest and beat until combined, about 20 seconds. Beat in the confectioners' sugar until incorporated. 
9. Beat in the almond milk, 1 tablespoon at a time, until the frosting reaches for the desired consistency. 
10. Spread the frosting evenly over the waffles. Serve them immeadiately. 

WW POINTS VALUE: 19 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Homemade waffles are delicious for breakfast, lunch or dinner. These waffles are delicious. Don't be intimidated by the ingredients. These waffles are just as easy to make as regular waffles. The cream cheese frosting is VERY sweet so you don't have to put it on your waffles. The blueberries or any other berries will make the waffles just as sweet and tasty. I also recommend adding a touch of cinnamon, nutmeg, ground cloves, and/or ground ginger to make these waffles more flavorful. 

Zesty Salad Nicoise

Ingredients:

Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 1 1/2 tsp. Dijon mustard
• 2 tsp. grated lemon zest
• 1 small garlic clove, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 24 pitted black olives, finely chopped (1/2 cup)

Salad:

• 1/2 lb. green beans, trimmed
• 3 (6 oz.) cans water-packed chunk light tuna, drained and flaked
• 1 (3/4 lb.) head romaine lettuce, cut into bite-size pieces
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 medium tomatoes, cut into 8 wedges each
• 2 hard boiled eggs, finely chopped

Makes 8 (2 cup) Servings

1. For the dressing: Whisk together oil, lemon juice, and mustard in a small bowl. Add zest, garlic, salt, pepper, and olives and whisk to combine. 
2.  For the salad: Bring a large saucepan of lightly salted water to a boil. Add beans and cook just until crisp-tender, 2-3 minutes. Drain in a  colander and immediately run under cold water for 1 minute to stop cooking.  Drain again and pat dry. Cut beans into 1-inch pieces. 
3. Mix tuna with 1/4 cup of the dressing in a medium bowl. In a large bowl, toss beans, lettuce, salt, and pepper with remaining dressing. Transfer to a serving platter. Spoon tuna mixture onto the center of the greens. Arrange tomato wedges around tuna, sprinkle with chopped egg, and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nicoise salad can be both filling and flavorful. This version of a Nicoise salad is both zesty and delicious. Don't be afraid of the tuna in this recipe. The tuna goes great with the vegetables and the dressing. The eggs and the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. I highly recommend using Kalamata olives in this recipe because Kalamata olives add a nice touch of zing to anything.   

Broccoli with Lemon-Garlic Crumbs

Ingredients:

• 1 lb. broccoli florets
• 1 tbsp. unsalted butter
• 1 garlic clove, minced
• 1/2 cup panko bread crumbs
• 1 tsp. lemon zest
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 cup per serving)

1. Bring 1 inch of water to a boil in a large pot. Put broccoli in a steamer basket and set in pot. Cook, covered, until broccoli is crisp-tender, about 5 minutes; drain. 
2. Meanwhile, melt butter in medium skillet over medium-low heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add panko; increase heat to medium and cook, stirring often, until lightly toasted, 2-3 minutes. Remove skillet from heat; stir in lemon zest and salt. Spoon broccoli into serving bowl and sprinkle with crumbs. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. This side dish is so delicious is goes great with any Italian or Mediterranean main dish. The butter and the bread crumbs add a nice creamy touch to the broccoli and the lemon and garlic add a nice zing to the broccoli as well. 

Grilled Lemon Chicken

Ingredients:

• 1 garlic clove, peeled
• 1/2 tsp. salt
• 2 tsp. grated lemon zest
• 3 tbsp. lemon juice 
• 1 tbsp. extra-virgin olive oil
• 1 tsp. dried oregano
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) boneless, skinless chicken breasts
• chopped fresh parsley for garnish

Makes 4 Servings (1 chicken breast per serving)

1. With the side of a large knife, mash garlic with salt until it forms a paste. 
2. To make the marinade, combine the lemon zest and juice, oil, garlic paste, oregano, and pepper 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 30 minutes or up to overnight. 
3. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire using direct method. 
4. Remove chicken from marinade; discard marinade. Place chicken on grill rack and grill until cooked through, about 6 minutes per side. Serve sprinkled with parsley. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Grilled chicken is succulent, juicy and delicious when it's done right. The combination of lemon, garlic and herbs is quite tasty and delicious. This chicken dish will melt in your mouth it's that good. 

Lemon-Poppy Seed Mini-Muffins

Ingredients:

• 2 cups whole wheat pastry flour
• 1/2 cup granulated sugar
• 3 tbsp. poppy seeds
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup fat-free milk
• 1/4 cup canola oil
• 1 egg
• 1 egg white
• 1 tbsp. grated lemon zest
• 1/4 cup fresh lemon juice

Makes 24 Muffins (1 mini muffin per serving)

1. Preheat the oven to 400 F. Line a 24-cup mini-muffin pan with paper liners. 
2. Whisk together the flour, 1/4 cup of the sugar, the poppy seeds, baking powder, and salt in a large bowl. Whisk together the milk, oil, egg, egg white, and lemon zest in a small bowl. Add the milk mixture to the flour mixture and stir just until the flour mixture is moistened. 
3. Fill the muffin cups evenly with the batter. Bake until the tops spring back when lightly pressed, 10-15 minutes. Let cool in the pan on a rack.
4. Meanwhile, combine the remaining 1/4 cup of sugar and the lemon juice in a small microwavable bowl. Microwave on high until it boils, 45 seconds to 1 minute; stir until the sugar is dissolved. With a wooden skewer, poke 5 holes in each muffin. Gradually brush the lemon syrup over the muffins, letting in soak in before brushing on more syrup. Serve the muffins warm let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts. These fruity muffins have a nice taste to them. The original recipe calls for 1 cup of granulated sugar but I cut the sugar in half and the muffins were just as tasty. Lemon muffins are quite delicious and they make a nice treat any time of day. 

Rosemary Chicken with Fresh Tomato and Balsamic Sauce

Ingredients:

• 4 (1/4-lb.) thin-sliced boneless, skinless chicken cutlets
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp. balsamic vinegar
• 2 cups red or yellow cherry tomatoes (or a mix of both), halved
• 1/4 cup reduced-sodium chicken broth
• 2 tsp. capers, rinsed and drained
• 1 tbsp. grated lemon zest

Makes 4 Servings (1 chicken cutlet with 1/3 cup sauce per serving)

1. Sprinkle chicken with 1/2 teaspoon rosemary and 1/4 teaspoon salt. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cooked through, 2-3 minutes per side. Transfer chicken to platter and keep warm. 
2. Add shallots and garlic to skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any browned bits  from the bottom of the pan, until vinegar is evaporated. Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoon salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulated juices to skillet; heat through. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This meal is quick, easy and delicious. This meal is just as delicious as what you would order at a restaurant. The combination of tomatoes and balsamic vinegar is divine. If you don't have cherry tomatoes on hand, you can use Roma tomatoes or other kinds of tomatoes in this dish and it will still be flavorful and delicious.  

Rosemary-Grilled Salmon

Ingredients:

• 2 tsp. grated lemon zest
• 1/4 cup fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary + 6 sprigs
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 (6 oz.) salmon steaks
• 6 (1/4-inch) slices lemon

Makes 6 Servings (1 salmon steak per serving)

1. Stir together lemon zest and juice, oil, chopped rosemary, salt and pepper in a small bowl. Arrange salmon in shallow baking dish; drizzle with lemon juice mixture. Refrigerate 15 minutes. 
2. Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. 
3. With tongs, push 3 rosemary sprigs through grill rack onto lit burners. Place salmon and slices of lemon on grill rack and grill until fish is just opaque throughout and lemon is lightly charred along edges, about 5 minutes per side. Discard marinade. Transfer salmon to platter; top with grilled lemon slices and remaining 3 rosemary sprigs. 

WW  POINTS VALUE: 8 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. If you enjoy grilling, this dish is for you. This dish will light up the grill and fill you up. Salmon is filled with good fats and it's good for your heart and waistline. Firm-fleshed fish is great for grilling. Salmon, halibut, catfish, arctic char, and trout are good choices for grilling fish because they are nice and thick and are juicy and delicious as a result. This dish has a nice taste to it. I do highly recommend adding garlic to the lemon juice mixture because garlic always makes everything taste better. Don't forget to serve a side of grilled vegetables of your choice alongside the salmon to make the meal complete. 

Braised Chicken with Whole-Grain Mustard and Apples

Ingredients:

• 1 whole chicken, cut into 8 pieces, bone-in, skinless, fat removed
• 2 tbsp. extra-virgin olive oil
• 2 cups apple juice
• 4 Grammy Smith apples, cored, peeled, and cut into 8 pieces
• 1/2 cup low-sodium chicken broth or water
• 2 tbsp. whole grain mustard
• 1 tbsp. parsley, chopped
• 2 tbsp. lemon juice
• 1 tsp. grated lemon zest
• 4 cups brown rice pilaf, cooked (optional)
• salt
• freshly ground black pepper

Makes 8 Servings 

1. Season chicken with salt and pepper. Let sit for 30 minutes to overnight.
2. Heat large sauté pan over medium heat. Add 1 tablespoon olive oil and half the chicken pieces; lightly brown the chicken. Remove from the pan; repeat with remaining pieces. Place chicken in crockpot on low heat, legs and thighs on the bottom, breast meat on top. 
3. Deglaze sauté pan with apple juice and reduce by half. Pour reduction over chicken in crockpot. 
4. Add remaining olive oil to sauté pan and sauté apples until golden brown.
5. Deglaze the pan with 1/4 cup chicken broth or water. Stir in whole-grain mustard. Bring to a simmer. Season with salt and pepper. Pour over the chicken in the crockpot. Cook on low heat. Remove the chicken breasts after 1 hour if they are cooked, and let the legs continue to cook until fork tender, about another hour. 
6. When the chicken is tender, degrease the sauce; stir in parsley, lemon juice and zest.
7. Serve over hot brown rice pilaf with sautéed chard. 

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I call elegant comfort food. You can enjoy this dish during the cold fall and winter nights and it will leave you satisfied. The apples give the dish a nice flavorful texture to the dish. I highly recommend adding a touch of minced garlic to this dish because garlic always makes everything taste better.  

Cold Lemon Souffles

Ingredients:

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 1/2 cups granulated sugar
• 1/4 cup grated lemon zest
• 6 large eggs, separated, at room temperature
• 3/4 cup + 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 2 cups fat-free sour cream

Makes 8 Servings (1 soufflé per serving)

1. Wrap a folded strip of heavy-duty foil around each of eight (6 oz.) soufflé dishes to form a collar that extends 2 inches above the rims; secure with tape. Spray the insides of the dishes and foil with nonstick spray.
2. Sprinkle the gelatin over the water in a small bowl. Let stand until softened, about 5 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin is completely dissolved.
3. Put 1 cup of sugar and the lemon zest in a food processor; pulse until finely ground. With an electric mixer on medium speed, beat the egg yolks, lemon-sugar mixture, lemon juice, and salt in a deep large bowl until combined. Fill a medium saucepan with about 1 1 .2 inches of water and bring almost to a simmer over medium-low heat. Set the bowl with the egg yolk mixture over the saucepan and beat until very thick and pale or 160 F in an instant-read thermometer, a bout 15 minutes. Remove the bowl from the saucepan. Add the gelatin mixture and beat until the mixture comes to room temperature; set aside.
4. With clean beaters and the mixer on medium speed, beat the egg whites in a large bowl until soft peaks form. Increase the speed to medium-high. Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until stiff.
5. Beat the sour cream on medium-high speed in a medium bowl until fluffy, about 3 minutes. Place the bowl containing the egg yolk mixture in a larger bowl filled with ice water and whisk until just the mixture begins to thicken. Gently fold in the sour cream, then the beaten egg whites just until no white streaks remain. Divide evenly among the soufflé dishes; smooth the tops. Refrigerate until chilled and set, at least 3 hours or up to overnight. Remove the collars and serve at once.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by this recipe. The end result is delicious. These takes on soufflés and lemony and flavorful. One bite of these and you feel like you're eating lemon meringue pies without the meringue or pie crust. You can add a touch of berries to these treats for a more fruity flavor.  

Grilled Lamb Chops with Mixed Herb Pesto

Ingredients:

• 2 garlic cloves, peeled
• 1/2 cup lightly packed fresh basil leaves
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• grated zest of 1/2 of lemon
• 2 tbsp. water
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (5 oz.) loin lamb chops, about 1 inch thick, trimmed

Makes 4 Servings (1 chop & 1 generous tablespoon pesto per serving)

1. To make pesto, put garlic in a food processor and pulse until chopped. Add basil, parsley, and lemon zest; pulse until chopped. Add water, oil, and 1/4 teaspoon of salt and pepper; process until almost smooth. Transfer to serving dish.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
3. Sprinkle lamb chops with remaining 1/4 teaspoon salt and pepper and  place on grill rack. Grill, covered, until instant-read thermometer inserted into side of chop registers 145 F for medium, about 4 minutes per side. Serve with pesto.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Grilled lamb chops are delicious no mater how you season them. These lamb chops are flavorful, succulent and juicy they will literally melt in your mouth. Don't forget to serve grilled Yukon gold potatoes and grilled vegetables of your choice alongside the lamb chops to make your meal completely filling and flavorful.

French Lemon Tart (Tarte au Citron)

Ingredients:

• 3/4 tsp. gelatin
• 3 tbsp. water
• 1 cup granulated sugar
• 1 (2-inch) strip lemon zest
• 1 cup fresh lemon juice
• 2 large eggs
• 1 egg white
• 1 tsp. vanilla extract
• 1 Basic Tart Crust, prebaked

Makes 8 Servings (1/8 of tart per serving)

1. In a small bowl or measuring cup, sprinkle the gelatin over the water; set aside to soften.
2. In the bottom of a double boiler, bring 1 inch of water to a simmer. In the double boiler top, whisk together the sugar, lemon zest, lemon juice, eggs, and egg white. Place over the simmering water and cook, stirring constantly, until the mixture begins to thicken, about 8 minutes.
3. Stir in the softened gelatin mixture and continue cooking and stirring until the gelatin melts, 1/2-1 minute. Remove from the heat and stir in the vanilla. Strain the mixture into a medium bowl. Lay a sheet of plastic wrap directly on the surface (to prevent a skin from forming) and let cool to room temperature. Refrigerate until ready to use, up to 2 days.
4. Just before serving, spread the cooled filling into the tart shell.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call an elegant French dessert that tastes good. This tart is PACKED with a lemony flavor. The original recipe calls for 1 cup of granulated sugar but I cut the sugar in half and the lemon tart was still lemony and delicious. This classic French dessert is usually filled with egg yolks, sugar and butter but the egg white, vanilla and gelatin mixed with water make this dessert just as creamy and delicious. I highly recommend serving this dessert to company because it's a nice elegant and sweet ending to a nice meal. 

Rack of Lamb with Lamb-Herb Crust

Ingredients:

• 2 garlic cloves, minced
• 1 1/2 slices whole wheat bread
• 2 tbsp. lightly packed fresh mint leaves
• 2 tbsp. lightly packed fresh flat-leaf parsley leaves
• grated zest of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 (8-rib) racks of lamb (1 1/2 lbs. each) trimmed & frenched
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 8 Servings (1 double chop per serving)

1. Put garlic in a food processor and pulse until finely chopped. Add bread, mint, parsley, thyme, and lemon zest; pulse until bread crumbs form coarse crumbs. With machine running, pour oil through feed tube, pulsing until mixed well. Set aside.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. Sprinkle lamb with salt and pepper. Place lamb on grill rack and grill until browned, about 5 minutes per side. Transfer to platter. Press crumb mixture onto meaty side of lamb; lightly spray with nonstick spray. Return lab to grill, crumbed side up. Grill, without turning, until instant-read thermometer inserted into center of rack (not touching bone) registers 145 F, about 10 minutes.
4. With tongs, carefully transfer lamb to cutting board. Let stand 10 minutes. Cut between every other bone, making 8 double chops in all.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Break out the china and the crystal because this dish with worth it. Grilled lamb is so delicious when it is done right. You can use rack of lamb or lamb loin chop in this recipe and the protein will de delicious no matter what. Grilled lamb is so succulent, juicy and flavorful it will become a favorite in your house.

Spiced Tea

Ingredients:

• 9 cups water
• 2 tbsp. roughly chopped fresh ginger
• 2 cinnamon sticks
• 1/4 tsp. whole cloves
• 1/4 tsp. black peppercorns
• 3 (1-inch) strips lemon zest
• 3 (1-inch) strips orange zest
• 10 caffeinated or decaffeinated black tea bags
• 3 tbsp. granular sugar substitute (optional)

Makes 8 Servings (3/4 cup per serving)

1. Bring water to a boil in a large saucepan. Add ginger, cinnamon, cloves, peppercorns, and zests. Reduce heat to low and simmer gently, uncovered, for 30 minutes. Remove from heat and allow to steep at room temperature for 30 minutes or in the refrigerator overnight.
2. When ready to serve, return ginger mixture to a boil. Remove from heat, add tea bags, cover, and steep for 5 minutes. Squeeze tea bags into liquid, then strain and discard solids. Add sugar substitute for a sweeter tea, if desired, and serve hot.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was never a tea drinker when I was younger but I enjoy tea now. This tea will get you into the holiday spirit. Plus, it will make you feel like you're in a Charles Dickens novel after having one sip. The combination of cinnamon, ground cloves, and ginger mixed with fruit zest is very comforting. This tea can be enjoyed during the cold winter months any time of day.