Tomato Artichoke Calzone

 Ingredients:

• 1 lb. pizza dough, thawed out
• 1 cup tomato sauce
• 1 1/3 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 can (13 1/2 oz.) artichoke hearts, drained & sliced into 1/4-inch pieces
• 1 tsp. dried basil
• 1 tsp. dried rosemary
• cooking spray

Makes 4 Servings (1/2 calzone per serving)

1. Heat oven to 425ºF. On a lightly floured surface roll out 1/4 of dough into an 11-inch circle; move to a parchment-covered baking pan.
2. Cover half of circle with 1/4 cup of sauce, 1/3 cup of mozzarella, 1 tablespoon of Parmesan cheese and 1/4 of artichokes, leaving a 1/2-inch boarder. Fold dough over sauced half, pinching edge with fingers and rolling edge up one turn. Repeat with remaining ingredients to make three more calzones.
3. Coat calzones with cooking spray. Bake until golden brown, about 15 to 20 minutes.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weighteatchers.com. Calzones are a wonderful, filling comfort food when they are done right. The combination of  Italian cheeses, homemade tomatoe sauce and artichkoes is quite delicious no matter how you prepare it. If you're thinking of ordering takeout, put down the phone and make this instead. You'll save a lot of money and you'll be more satisfied. 

Pepperoni & Goat Cheese Pizza

 Ingredients:

Crust:

• 1 1/2 cups shredded mozzarella cheese
• 2 oz. cream cheese
• 1 1/2 cups almond flour
• 1 large egg
• 1 tsp. minced garlic

Toppings:

• 1/2 cup pizza or tomato sauce
• 1 cup whole-milk mozzarella cheese
• 32 thin slices of pepperoni
• 1/2 cup crumbled goat cheese
• 2 tbsp. grated Parmesan cheese

Makes 8 slices (1 slice per serving)

1. Place an oven rack at the bottom of the oven and preheat it to 425 F. Take out a baking sheet and cut two pieces of parchment paper the same size. Set these aside. 
2. Combine the 1 1/2 mozzarella and cream cheese in a saucepan over low heat and stir until melted and smooth. Remove from the heat and allow the mixture to cool slightly. Transfer it to a food processor.
3. Add the almond flour and egg to the cheese mixture and pulse until a dough forms, about 2 minutes. 
4. Remove the dough from the food processor and transfer it to a piece of parchment paper. Cover the dough with the other piece of parchment paper and use a rolling pin to roll the dough into a rectangle about the size of your baking sheet, approximately 1/4-inch thick. 
5. Remove the top piece of parchment paper and transfer the dough along with the bottom piece of parchment paper to a baking sheet. 
6.  Use a fork to poke holes all over the dough. Spread the minced garlic evenly on top.
7. Place the baking sheet in the preheated oven. Bake for 9 minutes or until the dough starts to turn golden. Remove it from the oven. 
8. For the topping, spread the pizza sauce evenly over the dough. Sprinkle 1 cup mozzarella evenly on top, followed by the pepperoni and crumbled goat cheese. Sprinkle the Parmesan over the toppings. 
9. Bake for 10-15 more minutes or until the cheese melts and starts to bubble. Remove the pizza from the oven and allow it to cool before slicing and serving. Cut the pizza into 8 slices. 

WW POINTS VALUE:  9 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This is a new take on the traditional pepperoni pizza. It's flavorful and creamy and it's good for you. If you don't have pizza sauce on hand, use traditional marinara sauce or puttanesca sauce and the pizza will be just as delicious. If the dough doesn't work out, you can use traditional pizza dough and the pizza will be just as delicious and comforting. 

Prosciutto & Gouda Pizza

Ingredients:

• 1 tbsp. unflavored gelatin powder
• 2 cups almond flour
• 1/2 tsp. sea salt
• 2 tbsp. melted butter
• 1/4 cup grated Parmesan cheese
• 1 tsp. baking powder
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. dried oregano
• 1/4 cup crushed tomatoes
• 1/4 cup basil leaves
• 1/2 cup shredded Gouda cheese
• 1/2 cup shredded mozzarella cheese
• 1 oz. chopped prosciutto

Makes 6 Servings (1 slice per serving)

1. Preheat the oven to 350 F. Grease a baking sheet very lightly with olive oil and set aside. 
2. Bring 1/4 cup of water to a boil in a small pot. Pour it into a small heatproof bowl. Sprinkle the gelatin over the top. Set the mixture aside for at least 5 minutes. 
3. Pulse the almond flour, salt, melted butter, Parmesan cheese, baking powder, thyme, rosemary, and oregano in a food processor until combined. Whisk the gelatin into the water to dissolve it and add this mixture to the food processor. Pulse for 1 minute, until a dough forms. 
4. Turn the dough out onto a large sheet  of parchment paper. Cover the dough with another large sheet of  parchment paper. 
5. Roll the dough out to a circle 8 inches in diameter and about 1/2-inch thick. 
6. Top the dough with the crushed tomatoes, basil leaves, shredded Gouda, shredded mozzarella, and chopped prosciutto. 
7. Transfer to the oven and bake for 12-15 minutes, until the crust is crispy and the cheese is bubbling.
8. Cut the pizza into 6 slices. Serve warm or store in an airtight container in the refrigerator for 3-4 days. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Pizza can be a wonderful comfort food when it's done right. I was somewhat disappointed in this recipe. I loved the flavors of the herbs, cheeses and other toppings but the almond crust is what killed this dish. The almond crust  was very grainy and made the pizza somewhat inedible. I do recommend the toppings but put them on whole wheat dough instead. 

Caprese Breakfast Muffins

Ingredients:

• 2 Tbsp. onion, chopped
• ½ cup grape tomatoes, chopped
• 4 large eggs
• 1 tbsp. unsweetened almond milk
• 1 tsp. dried basil
• 1 tsp. freshly ground black pepper
• Non-stick cooking spray
• ½ cup mozzarella cheese, shredded

Makes 2 Servings

1. Preheat the oven to 350°F.
2. Crack eggs into a medium-sized bowl and whisk with the almond milk until well combined.
3. Add tomatoes, onions and basil into the egg mixture, stir well.
4. Grease four of the muffin cups of a large muffin tin with nonstick cooking spray. Fill each of the sprayed muffin cups evenly with the egg mixture.
5. Sprinkle mozzarella cheese on top of each muffin cup evenly.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slightly golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let muffins cool for about 5-10 minutes before using a fork or knife to remove them from the muffin tin.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. There is nothing wrong with you if you're craving Italian food for breakfast. These muffins include tomato, mozzarella, and basil and they are quite delicious in eggs. Europeans know how to do breakfast and these egg muffins compliment the flavors of Italy. If you make this muffins on the weekend, you can enjoy them for days. 

Cheesy Garlic Cauliflower Breadsticks

Ingredients:

• 2 cups cauliflower rice
• 3/4 cup shredded mozzarella cheese, divided
• 6 tbsp. grated Parmesan cheese, divided
• 1 large egg
• 3 tsp. minced garlic
• 2 tbsp. extra-virgin olive oil
• 2 tsp. dried minced onion
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1/4 tsp. dried oregano

Makes 12 Breadsticks (2 breadsticks per serving)

1.  Place oven racks on the top and middle rungs of the oven and preheat it to 450 F. Line a baking sheet with parchment paper and set it aside. 
2. Press the cauliflower rice between 2 clean towels to remove the excess liquid. Transfer it to a large mixing bowl. 
3. Add 1/2 cup of the mozzarella, 4 tablespoons of the Parmesan, the egg, and the minced garlic. Season with salt and pepper to taste. Stir to combine into a dough that holds its shape when pinched together. 
4. Transfer the dough to the prepared baking sheet. Press it into an oval about 1/4-inch thick.
5. Transfer the baking sheet to the lower of the 2 oven racks and bake for 12-15 minutes, until the bottom is crisp and golden. 
6. Meanwhile, whisk together in a small bowl the olive oil, minced onion, thyme, rosemary, ad oregano. Season with salt and pepper to taste and set the mixture aside. 
7. Remove the baking sheet from the oven. Increase the heat to broil. 
8. Brush the olive oil mixture all over the bread and then sprinkle it with the remaining mozzarella and Parmesan. Return it to the top of the rack of the oven and broil for 1-2 minutes, until the cheese is bubbly and golden. Keep a close eye on the bread to prevent burning. Allow the bread to cool for 5 minutes. Cut it into 12 slices and enjoy it warm. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Keto Friendly South Beach Diet Book. Garlic bread is a delicious comfort food to enjoy when you're eating Italian food. This is a new take on garlic bread and it is delicious. The texture is not hard and it's moist and flavorful. These breadsticks keep very well in the refrigerator or freezer. You can store them in an airtight container for up to 5 days or store them in a bag and store them in the freezer. 

Green and Yellow Beans with Fresh Mozzarella and Pine Nuts

Ingredients:

• 2 tbsp. pine nuts
• 8 oz. green beans, trimmed
• 8 oz. yellow wax beans, trimmed
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 oz. fresh part-skim mozzarella cheese
• 1/4 cup fresh basil, sliced

Makes 4 Servings 

1. Heat the oven to 275 F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5-7 minutes. Set aside. 
2. While pine nuts are toasting, bring a large saucepan to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt and pepper. 
3. Slice cheese into 4 thin slices and cut each slice in half so that you have 8 half-circles. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This salad makes a nice and refreshing light meal or side dish to serve with your protein of choice. This salad is like a caprese salad  but instead of tomatoes, beans are used. The pine nuts add protein and a crunchiness to the salad. The mozzarella cheese give the salad a nice, creamy texture to it as well. 

PIzza Meat Pie

Ingredients:

• 1 lb. extra-lean ground beef
• 1/2 cup nonfat milk
• 1/2 cup whole wheat bread crumbs
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 1 cup (4 oz.) shredded reduced-fat mozzarella cheese
• 2 tbsp. tomato paste
• 1/2 cup water
• 1 cup (4 oz.) sliced mushrooms
• 1 tsp. dried oregano
• 2 tbsp. finely chopped onion
• 1/3 cup grated Parmesan cheese

Makes 4 Servings

1. Preheat the oven to 350 F.
2. In a medium bowl, combine the beef, milk, bread crumbs, salt, pepper, and garlic. Mix well. Pat the mixture into a  9-inch pie plate.
3. In the same bowl, combine the mozzarella cheese, tomato paste, water, mushrooms, oregano, and onion; mix well. Spoon the mixture over the meat mixture in the pan. Sprinkle with the Parmesan cheese. 
4. Bake for 35-40 minutes, or until the meat is no longer pink. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. If you like meat and pizza, this dish is for you. This is like eating a meaty pizza without the crust. It's filling and flavorful and easy to make. You can use any ground protein in this dish and the meat pie will still be delicious. If you don't have mushrooms on hand, substitute sliced bell peppers and the pie will still be good. 

Baked Tomatoes with Crab

Ingredients:

• 1/2 cup ground nuts such as pecans or walnuts
• 2 large tomatoes, halved
• 1 cup fresh lump crabmeat, well-drained
• 1 cup shredded reduced-fat mozzarella cheese
• 1/2 cup kalamata olives, finely chopped
• 1/2 cup mushrooms, finely chopped
• 1/2 cup parsley, finely chopped
• 1 garlic clove, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil

Makes 4 Servings (1 tomato half with mixture per serving)

1.  Bake the oven to 350 F. Coat a baking sheet with cooking spray.
2. Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the prepared baking sheet. 
3. In a large bowl, combine the crabmeat, cheese, olives, mushrooms, parsley, garlic, oregano, and basil. Evenly divide the crab mixture among the tomatoes. 
4. Bake for 15 minutes, or until hot and bubbly. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a quick, easy and filling dish to make and enjoy to kick-start your lifestyle or get back on track. The combination of shellfish and tomatoes is deliciously divine when it's done right. The original recipe calls for Monterey Jack cheese, but I highly recommend using mozzarella cheese or any other kind of Italian cheese in this recipe for an authentic Mediterranean flare. This dish is very filling and tasty and will leave you satisfied.  

Beef & Zucchini Noodle Lasagna

Ingredients:

• 3 large zucchini, cut into 1/4-inch lengthwise slices
• 1 cup diced onion
• 3 garlic cloves, minced
• 3/4 lb. lean ground beef
• 1 (14 1/2 oz.) can crushed tomatoes
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 3/4 cup part-skim ricotta cheese
• 1 large egg
• 3 tbsp. grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Makes 6 Serves (1 cup per serving)

1. Preheat oven to 400 F. Spray a 9-inch baking dish or casserole dish with nonstick spray. Spray large rimmed baking sheet with nonstick spray.
2. Place zucchini on prepared baking sheet and spray with nonstick spray; bake 10 minutes. With tongs, carefully turn zucchini over; bake until just tender, about 10 minutes longer. Let cool slightly.
3. Reduce oven temperature to 350 F.
4. Meanwhile, cook onion, garlic and beef in a large skillet over medium heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add tomatoes, 1/4 teaspoon of the salt, 1/8 teaspoon of pepper; cook until slightly thickened, about 7 minutes longer.
5. Stir together ricotta, egg, herbs, 1 tablespoon of Parmesan, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl until blended well.
6. Spread 1/3 cup of tomato-meat sauce in prepared baking dish. Arrange half of zucchini on top of sauce, filling in any spaces with extra pieces of zucchini. Spoon half of remaining tomato-meat sauce over zucchini and dollop with half of ricotta mixture, spacing dollops evenly. Sprinkle with 1/2 cup of mozzarella. Repeat with remaining zucchini, tomato-meat sauce, ricotta mixture, 1/2 cup mozzarella, and 2 tablespoons Parmesan.
7. Bake until bubbly, 30-35 minutes. Let stand 10 minutes before cutting into 6 portions.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. It's a different take on the typical lasagna because it's gluten free. Lasagna is usually made with noodles but the noodles have been replaced with zucchini. This lasagna is very tasty despite being gluten free. I added onions, minced garlic and Italian herbs for a more authentic Italian taste and it worked. You can also use cottage cheese in place of the ricotta and the lasagna will still be tasty.

Three-Cheese Pizza with Garlicky Spinach and Bacon

Ingredients:

• 3 slices turkey bacon, chopped
• 2 garlic cloves, thinly sliced
• 1 (5 oz.) package baby spinach leaves
• 1 (10 oz.) prebaked whole wheat thin pizza crust
• 2/3 cup fat-free ricotta cheese
• 1/2 cup fat-free shredded mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Makes 4 Servings

1. Preheat the oven to 450 F. Spray large baking sheet with nonstick spray.
2. Spray large skillet with nonstick spray and set over medium-high heat. Add bacon and cook, stirring occasionally, until browned, about 5 minutes. Transfer bacon to plate lined with paper towels.
3. Add garlic to skillet; cook over medium heat, stirring constantly, until golden, about 1 minute. Add spinach to skillet few handfuls at a time, stirring constantly and adding more spinach as it will fit. Continue cooking until spinach is wilted, about 2 minutes more. Stir in reserved bacon.
4. Place crust on baking sheet. Spread ricotta evenly over crust. Top evenly with spinach mixture. Sprinkle with mozzarella and Parmesan. Bake until cheese is bubbling, about 8 minutes. Cut into 8 pieces.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is a different take on a traditional pizza. It has three different kinds of cheeses, bacon and spinach. It's a nice comfort food without feeling any guilt that you get when you order takeout pizza. I do highly recommend adding Italian herbs such as basil, oregano, and parsley and maybe add some chopped tomato for a more filling and flavorful pizza. This pizza will be even better when you make your homemade pizza dough from scratch.

Baked Beef Ziti

Ingredients:

• 12 oz. ziti
• 2 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/3 lb. ground beef
• 1 tsp. oregano
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (28 oz.) can crushed tomatoes
• 1 cup shredded part-skim mozzarella cheese

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

1. Preheat oven to 350 F.
2. Cook ziti according to package directions. Drain and set aside.
3. Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes; drain off any fat and return pan to heat. Stir in oregano, thyme, rosemary, salt and pepper; cook until fragrant, about 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer 5 minutes longer.
4. Spread small amount of tomato-beef mixture in 4-quart casserole dish (just enough to cover bottom of dish); top with half of ziti. Layer with half of tomato-beef mixture, 1/2 cup of mozzarella, and remaining ziti. Top with remaining tomato-beef mixture and sprinkle with remaining 1/2 cup of cheese. Bake until heated through and cheese is melted and golden, about 30 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call Italian comfort food. Who does not like beef, pasta and tomatoes? The herbs make this dish more aromatic and flavorful. I highly recommend adding a touch of dried basil to this dish to add more Italian flare to this dish. I highly recommend making your own fresh pasta for this dish for a more comforting feeling. I also highly recommend adding a touch of Parmesan cheese on the top because Parmesan cheese always makes almost every Italian dish taste better. This dish is the perfect comfort food to enjoy in the cold winter months and is great to enjoy when you're watching football, basketball, hockey or for movie night.

Grilled Stuffed Chicken Breasts

Ingredients:

• 8 sun-dried tomatoes (not oil packed)
• 1/3 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 8 fresh basil leaves, chopped
• 3 tsp. extra-virgin olive oil
• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 stuffed chicken breast per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. Combine the sun-dried tomatoes with enough boiling water to cover in a small bowl; let stand until softened, about 15 minutes. Drain the tomatoes and finely chop. Transfer the tomatoes to a medium bowl. Add the mozzarella cheese, Parmesan cheese, basil, 1 teaspoon of the oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through to the back of the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 tablespoons in each). Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 teaspoons oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what is called elegant entertaining that is flavorful. This chicken dish is a compliment to Italy with the flavors of sun-dried tomatoes, cheeses, basil and garlic. I added minced garlic to the sun-dried tomato and cheese mixture because garlic always makes everything taste better. The chicken is so succulent and juicy when it's grilled and flavorful with all the flavors of Italy stuffed inside. This dish can be served for company on a warm day or evening. You can stuff the chicken breasts and keep them refrigerated for up to 24 hours to they are ready to grill when your guests arrive. You can also serve a side of grilled vegetables alongside the chicken breasts to make the meal complete.

 

Chicken Capri

Ingredients:

• 1 cup fat-free ricotta cheese
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 boneless, skinless chicken breast halves
• 2 garlic cloves, minced
• 2 tbsp. extra-virgin olive oil
• 1 cup crushed tomatoes
• 4 sliced reduced-fat mozzarella cheese

Makes 4 Servings

1. In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
2. Rub the chicken with minced garlic. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.
3. Preheat the oven to 350 F. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170 F and the juices run clear.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. Italian cuisine is great comfort food. This Italian chicken dish is a great way to kick start your healthy lifestyle because it's so simple yet so flavorful. I highly recommend using Roma tomatoes in this recipe for an authentic Italian flare. You can also use turkey in place of the chicken for leaner poultry.

Peruvian Potato Cakes with Poached Eggs

Ingredients:

• 1 lb. baking potatoes, peeled & sliced
• 2 large garlic cloves, coarsely chopped
• 3/4 cup shredded part-skim mozzarella cheese
• 1/2 cup frozen corn kernels, thawed & patted dry
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro + additional for sprinkling
• 3 tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 2 tsp. canola oil
• 1 tbsp. distilled white vinegar
• 4 large eggs
• hot pepper sauce for serving

Makes 4 Servings (2 potato patties & 1 egg per serving)

1. Preheat oven to 250 F. Line baking sheet with parchment paper; spray with nonstick spray.
2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10-12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic are smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick patties) using about 1/3  cup potato mixture for each patty.
3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook unto golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
4. To poach eggs, half-fill skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel-lined plate to drain.
5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sophisticated take on eggs and hash browns or you can call it diner food goes to South America. I love poached eggs and the poached eggs with the potato pancakes is absolutely delicious. This make a great brunch and if you really want to go all out, cook and serve a piece of sirloin steak or South American Hanger Steak and your meal will be sophisticated and complete.

Five-Ingredient Tomato-Cheese Pizza

Ingredients:

• 3/4 lb. whole wheat pizza dough, at room temperature
• cornmeal, for the pan
• 1/2 cup tomato sauce
• 1/4 tsp. red pepper flakes
• 1 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Makes 8 Servings

1. Place oven rack on bottom rung oven and preheat oven to 500 F.
2. Turn dough onto lightly floured work surface. With lightly floured rolling pin, roll dough into 12-inch round. Sprinkle pizza pan or large baking sheet with cornmeal. Transfer dough to prepared pan, gently pulling dough back into 12-inch round. (If dough resists, cover lightly with clean kitchen towel and let rest about 10 minutes.)
3. Spread tomato sauce over dough; sprinkle with red pepper flakes. Top evenly with mozzarella and Parmesan. Bake until crust is golden and cheeses are melted, 12-15 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a quick and easy dish that is better than takeout. The only thing hard about this recipe is actually rolling out the dough because pizza dough sometimes has a mind of its own. This pizza tastes better and is cheaper than what you would order at a pizzeria. I highly recommend putting on homemade tomato sauce on this pizza as well as fresh herbs like basil and oregano for a more authentic Italian taste. It will be more than 5 ingredients but it's worth it.

Turkey Antipasto Salad

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. minced red onion
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 (1lb.) head romaine lettuce, chopped (8 cups)
• 3/4 lb. roasted turkey breast
• 2 large roasted red bell peppers, cut into thin strips
• 6 oz. marinated artichoke hearts (about 8 pieces)
• 4 oz. reduced-fat provolone, mozzarella, or muenster cheese, sliced or cubed

Makes 4 (2 1/2-cup) Servings

1. Place oil, vinegar, onion, salt, and pepper in a small glass jar. Close tightly and shake vigorously.
2. Arrange lettuce, turkey, bell peppers, artichokes, and cheese on 4 plates, antipasto style (separated into piles). Spoon dressing over top and serve.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Antipasto means before the meal and is usually the first course of an Italian meal. Traditional antipasto meals can include cured meats, olives, pepperoncini, mushrooms, artichoke hearts, various cheeses, pickled meats and vegetables in oil or vinegar. The people at South Beach have made a classic Italian appetizer into a colorful salad that is deliciously filling. You can enjoy this salad for lunch or dinner. If you don't have marinated bell peppers or artichoke hearts and/or raw turkey or chicken, grill the meat and vegetables and your salad will taste just as delicious. If you're using turkey or chicken, season with salt, pepper and garlic and grill both sides alongside the vegetables 8-10 minutes and your salad will be just as delicious. You can also substitute arugula or spinach in place of the romaine and your salad will be even healthier.

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.

Multigrain Penne Pasta Salad with Zucchini, Cherry Tomatoes, & Fresh Mozzarella

Ingredients:

• 6 oz. whole wheat penne pasta (2 cups cooked)
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. garlic, sliced thin
• 1 pinch red pepper flakes
• 2 cups zucchini, cut in quarters lengthwise, sliced 1/4-inch thick
• 1 cup cherry tomatoes, cut in half
• 1 tbsp. capers
• 1 tbsp. basil, chopped
• 1 cup fresh mozzarella cheese, cut in 1/2-inch cubes
• 1 tsp. lemon zest
• 1 tsp. lemon juice
• salt
• freshly ground black pepper

Makes 6 Servings (1 1/4 cup per serving)

1. Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt; bring back to a boil. Add pasta; cook for 10 minutes, or follow the directions on the pasta package. Reserve 1 cup of pasta water. Drain pasta in a colander. Spread on a baking sheet to cool.
2. While the pasta is cooking, cook oil and garlic over low heat in a large saute pan until garlic is translucent. Add red pepper flakes, salt, and pepper. Transfer to a small bowl and set aside.
3. Return saute pan to high heat and add zucchini. Saute until crisp and slightly brown. Add tomatoes, capers, basil, and garlic. Season with salt and pepper.
4. Add cooked pasta and 1/4 to 1/2 cup pasta water to zucchini mixture; toss. Add mozzarella, lemon zest and juice, and toss to warm mozzarella through. Adjust seasoning with salt and pepper if necessary. Serve immediately.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great meal whenever you're craving comfort food and it's good for you. You don't always have to eat pasta with alfredo or marina sauce. The zucchini and the tomatoes will fil you up and you won't miss the sauce. It's great for lunch or dinner during the cold winter months.

Pork & Pepper Salad with Balsamic Vinaigrette

Ingredients:

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1/2 lb. lean pork tenderloin
• 1 tbsp. extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 2 cups red or green cabbage, thinly sliced
• 2 ribs celery, thinly sliced
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup sugar-free balsamic vinaigrette dressing
• 1/4 cup shredded reduced-fat mozzarella cheese

Makes 4 Servings

1. Preheat the broiler. Place the bell peppers on a broiler pan and cook 4 inches from the heat, turning occasionally, until the skin is bubbly and browned all over. Place in a paper bag, seal, and set aside for 5 minutes, or until cool enough to handle. Remove, halve, and discard the skin, ribs, and seeds. Cut the peppers into strips.
2. Place the pork on the broiler pan and cook for 12 minutes, turning once, or until a thermometer inserted in the center reaches 155 F and the juices run clear. Let stand for 10 minutes before cutting into thin slices.
3. Warm the oil in a medium skillet over medium heat. Add the onion, cabbage, celery, salt and pepper. Cook, stirring frequently, for 10 minutes, or until tender.
4. Dived cabbage mixture among 4 plates. Arrange the peppers and pork on top. Drizzle each  with dressing and sprinkle with 1 tablespoon of cheese.

WW POINTS VALUE : 5 pts. 

 

Note: This recipe appears in the South Beach Diet Cookbook. Here's another meal to kick-start your healthy lifestyle. The pork is succulently juicy, the vegetables are aromatic and to top them off with mozzarella cheese is delicious. This meal is also colorful and can be made in 30 minutes or less any day of the week. Balsamic vinegar will work just as well as the vinaigrette dressing.

Grilled Stuffed Chicken Breasts

Ingredients:

• 8 Sun-dried tomatoes (not oil-packed)
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 8 fresh basil leaves, chopped
• 3 tsp. extra-virgin olive oil
• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/2. tsp. freshly ground black pepper

Makes 4 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. Combine the sun-dried tomatoes with enough boiling water to cover in a small bowl; let stand until softened, about 15 minutes. Drain the tomatoes then finely chop. Transfer the tomatoes to a medium bowl. Add the mozzarella cheese, Parmesan, basil and 1 teaspoon of the oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 tablespoons in each). Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 teaspoons oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This elegant meal makes a great meal for lunch or dinner for family and friends. This is what I call elegant grilling at its best. Stuffed chicken breasts are always a winner because it gets people to the table and they can eat they're vegetables without knowing it. I highly recommend adding garlic to the stuffing or rubbing the chicken breasts with garlic because garlic always makes everything taste better. The combination of sun-dried tomatoes, garlic, cheeses and fresh basil is a compliment to Italy. If you're having guests for dinner, you can stuff the chicken breasts 24 hours in advance so they will be ready to grill they the guests arrive. I highly recommend using Garlic or Basil-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more authentic, Italian taste. Fore more information, visit www.TheImperialOlive.com.