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. 

Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

 Ingredients:

• 3 small ripe bananas
• 1 1/2 cups uncooked old-fashioned oats
• 1/3 cup powdered peanut butter
• 1/4 tsp. salt
• 1/3 cup mini chocolate chip cookies

Makes 16 Servings (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
2. In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. Scoop dough by rounded tablespoonfuls onto prepared pan to form 16 cookies; flatten cookies slightly. Bake at 350°F for 20 minutes. Serve warm.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. With just a handful of ingredients and a half-hour of time, you can make these hearty, whole-grain cookies that feature the irresistible trio of peanut butter, banana, and chocolate. Mashed bananas are the base of the dough, providing richness and sweetness without any added sugar (except for that in the chocolate chips) and no need for eggs. And if you make sure your chocolate chips are dairy-free, these cookies are vegan, too. Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave. I also highly recommend adding a touch of ground cinnamon or nutmeg to make these cookies more flavorful. 

Oatmeal-Cranberry Classics

Ingredients:

• 1 cup whole-wheat pastry flour
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter, softened
• 2 tbsp. canola oil
• 1 egg white
• 1 1/2 tsp. vanilla extract
• 1/4 cup unsweetened applesauce 
• 1 1/2 cups quick-cooking oats
• 1/2 cup dried cranberries

Makes 30 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Whisk together the pastry flour, baking soda, cinnamon and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, granulated sugar, butter oil, egg white, and vanilla in a large bowl until well blended, about 1 minute. Beat in the applesauce. Add the flour mixture and beat just until blended. Stir in the oats and cranberries. 
3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 1/2 inches apart, making a total of 30 cookies. With the back of a spoon, spread the mounds to make 2-inch cookies. Bake until the edges are lightly browned, about 12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and set. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you are ever craving cookies, make these. These cookies are like having oatmeal for dessert. The original recipe calls for 1/2 cup of light brown sugar but I cut the brown sugar in half. The cookies taste just as delicious with the sugar cut in half. The applesauce give these cookies a good sweet bite to them and the dried cranberries give them a nice tart taste.  

Easy Walnut Muesli with Fresh Apricots

Ingredients:

Muesli:

• 1 cup chopped walnuts
• 1 1/2 cups rolled oats
• 1/2 cup wheat germ
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds

Toppings:

• 2 tbsp. ground flaxseed
• 8 fresh apricots, sliced
• 2 cups 1% or fat-free milk

Makes 8 Servings (1/2 cup per serving)

1. For the muesli: Heat the oven to 275 F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 12 minutes. In a large bowl, combine walnuts, oats, wheat germ, pumpkin seeds, and sunflower seeds.
2. For each serving, place 1/2 cup muesli in a cereal bowl. Top each with 3/4 teaspoon flaxseed and 1/4 cup apricots. Add 1/4 cup milk and serve.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Muesli is a popular treat for breakfast in Switzerland and Germany and very easy to make at home. This breakfast treat is flavorful and delicious. I highly recommend adding a touch of ground cinnamon and nutmeg to make the muesli more flavorful. You can also use chopped almonds in place of the walnut and the muesli will be just as delicious. 

Dried Blueberry Breakfast Scones

Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup quick-cooking oats
• 1/4 cup ground flaxseed
• 1/4 cup packed light brown sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. cold unsalted butter, cut into pieces
• 3/4 cup dried blueberries
• 3/4 cup low-fat buttermilk
• 1 egg white

Makes 12 Scones (1 scone per serving)

1. Preheat the oven to 375 F. Spray a baking sheet with nonstick spray.
2. Whisk together pastry flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles fine crumbs with some small pieces of butter remaining. Gently stir in the blueberries. Set aside 1 tablespoon of the buttermilk. Whisk together buttermilk and the egg white in a small bowl. Add the flour mixture and stir just until the flour mixture is moistened (the dough will be soft).
3. Gather the dough into a ball and place on a lightly floured surface; divide in half. knead each portion 2 times. Place the 2 pieces of dough on the baking sheet 5 inches apart. Pat each piece of dough into a 6-inch round. Spray a long thin knife with nonstick spray; cut each round into 6 wedges (do not separate the wedges).
4. Brush the scones with the reserved buttermilk. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Let cool on the baking sheet on a rack 5 minutes. With a pancake spatula, slide each round onto a rack and let cool completely. Separate the wedges.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Scones are a wonderful treat for breakfast or as a snack. The original recipe called for 1 tablespoon of turbinado sugar to be topped on the scones but the scones are just as delicious without the sugar. You can also cut the light packed brown sugar in the scones because there are natural sugars in the dried blueberries to make these scones taste  sweet. If you don't have dried fruit on hand, use real berries and the scones will still be delicious.

Chocolate-Peanut Butter Squares

Ingredients:

• 3 cups popped plain popcorn
• 2 cups crisp rice cereal
• 2 cups circle oat cereal
• 1/3 cup unsalted peanuts, chopped
• 1 tbsp. unsalted butter
• 1 oz. unsweetened chocolate, chopped
• 1 (7 1/2-oz.) jar marshmallow crème
• 1/4 cup creamy or chunky natural peanut butter
• 3 tbsp. unsweetened cocoa powder
• 1 1/2 tsp. vanilla extract

Makes 24 Servings (1 square per serving)

1. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Combine the popcorn, rice cereal, oat cereal, and peanuts in a very large bowl.
3. Put the butter and chocolate in a large skillet set over low heat. Cook, stirring, until melted, 1-2 minutes. Remove the skillet from the heat; add the marshmallow crème, peanut butter, cocoa powder, and vanilla. Return the skillet to the heat and cook, stirring, until well blended and hot, 2-3 minutes.
4. Scrape the marshmallow mixture on top of the cereal mixture. With a rubber spatula, stir vigorously until the cereal mixture is evenly coated. Scrape into the baking pan. Spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. Lift from the pan using the foil as handles. With a serrated knife lightly sprayed with nonstick spray, cut into 24 squares.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by the number of ingredients in these sweet treats. I like to think of these treats as a sophisticated take on Rice Krispie Treats or a nutty cereal crumble. If these squares don't turn out as the squares as planned, use these treats as a crumble in yogurt or on top of ice cream for a flavorful crunch.

Cranberry-Ginger Oatmeal Cookies

Ingredients:

• 1 cup whole wheat flour
• 3/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking powder
• 4 tbsp. unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup shredded apple
• 1 tsp. vanilla extract
• 1 cup rolled or quick-cooking oats
• 3/4 dried cranberries
• 1/2 cup crystallized ginger, chopped

Makes 28 Servings (1 cookie per serving)

1. Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.
3. With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.
4. Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.

Our Favorite Meat Loaf

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 cup finely chopped white mushrooms
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb. lean ground beef
• 1/2 cup quick-cooking oats
• 2 large egg whites
• 3 tbsp. ketchup
• 1 tbsp. Worcestershire sauce
• 2 tsp. finely chopped freshly chopped thyme or 1/2 tsp. dried
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 garlic cloves, minced
• 1/4 cup tomato sauce

Makes 4 Servings (2 slices per serving)

1. Preheat oven to 350 F.
2. Heat oil in a large skillet over medium heat. Add mushrooms, onion, carrot, celery; cook, stirring, until onion is softened, about 5 minutes. Transfer to large bowl.
3. Add all remaining  ingredients except tomato sauce to vegetables in bowl; mix well. Press meatloaf mixture into 4 1/2 x 8 1/2 -inch loaf pan.
4. Bake meat loaf 30 minutes. Brush tomato sauce on top of loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 160 F for well done, 30-45 minutes longer. Let stand about 5 minutes. Cut into 8 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. I can understand why this is called our favorite meatloaf. It's flavorful, it's got lots of servings of vegetables and it's juicy. Who also knew that quick-cooking oats could be a great substitute for bread crumbs in holding the meatloaf together? This is a great comfort food that can be made on the weekend and be enjoyed the next day as leftovers. You won't miss the gravy with this meatloaf. The tomato sauce  makes it more flavorful.

Multigrain Toaster Waffles

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup flax meal
• 1/4 cup quick-cooking oats
• 1/3 cup buttermilk powder or instant nonfat dry milk
• 1 tbsp. baking powder
• 2 tsp. granular sugar substitute
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 2 large eggs
• 1 1/2 tbsp. canola oil or extra-virgin olive oil

Makes 12 (4-inch) waffles; 2 waffles per serving

1. Heat a waffle iron.
2. In a medium bowl, stir together flour, flax meal, oats, buttermilk powder, baking powder, sugar substitute, cinnamon, nutmeg, and salt.
3. Make a well in the middle of the flour mixture. Add the eggs and lightly beat with a fork. Add 1 1/2 cups water, vanilla and oil and blend, pulling the batter in front of the sides of the bowl as you mix.
4. Ladle the batter into the center of the waffle iron until it spreads to 1 inch from the edges. (The amount will vary with the size of the waffle iron. If you're using a 4-square waffle iron, it will be about 1 cup batter per batch.) Cover and cook according to the waffle maker's instructions. Continue until all the batter is used up. As they are cooked, transfer the waffles to a wire rack and let cool to room temperature.
5. Cut each waffle into 4 pieces, place on a baking sheet, and freeze until solid. Store in resealable plastic freezer bags for up to 6 months. Reheat straight from the freezer in a toaster or toaster oven. 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Homemade waffles are absolutely delicious. Don't be intimidated by the amount of ingredients in these waffles. They go well together. These waffles have a nice texture to them and they can melt in your mouth depending on what topping you put on whether it's nut butter or cooked fruit. I added a touch of ground nutmeg and vanilla extract because nutmeg and vanilla mixed with cinnamon taste so good in pancakes and waffles.

Oatmeal Cookies with Cherries & Almonds

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 1 /3 cups old-fashioned (rolled) oats
• 1/2 cup dried cherries, coarsely chopped
• 1/2 cup sliced almonds
• 1/4 cup toasted wheat germ

Makes 44 Servings (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, cinnamon, baking powder, and salt in medium bowl. With an electric mixer on medium-high speed, beat butter and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low. Add flour mixture and beat just until blended. Stir in oats, cherries, almonds, and wheat germ.
3. Roll rounded tablespoons of dough into balls, making total of 44 balls. Place about 2 inches apart on prepared baking sheets. Lightly flatten each ball with palm of hand.
4. Bake until cookies are golden, about 15 minutes. Transfer cookies with parchment to wire racks and let cool completely.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are like a small bite of oatmeal in your mouth. These oatmeal cookies are not like the oatmeal cookies you get at the grocery store. The dried cherries and sliced almonds add a nice touch of flavor to them. These cookies are great when you're on a diet and they're perfect when you're craving something sweet.

Turkey Meat Loaf

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 3 garlic cloves, minced
• 1 1/2 lbs. ground turkey
• 3/4 cup quick-cooking rolled oats
• 1/4 cup low-sodium chicken broth
• 1/4 cup tomato paste
• 1 egg, slightly beaten
• 1/2 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1/4 cup tomato sauce
• 1 tbsp. honey
• 1/2 tsp. ground cumin

Makes 8-10 Servings

1. Preheat oven to 350 F. Line a 9x5x3-inch loaf pan with foil, letting extend slightly over sides; set aside. In a large skillet, heat olive oil over medium heat. Add onion, celery, bell pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally.
2. In a large bowl combine the cooked vegetables, ground turkey, oats, chicken broth, 1/4 cup tomato sauce, egg, 1/2 teaspoon cumin, and ground black pepper. Mix well. Spoon into prepared pan; press firmly. Bake for 45 minutes.
3. Meanwhile, in a small bowl combine 1/4 cup tomato sauce, honey, and 1/2 teaspoon cumin. Spoon over meatloaf in pan. Bake for 15-25 minutes more or until juices run clear and an instant-read thermometer inserted in center of meat loaf registers 165 F.
4. Let meat loaf stand in pan on a wire rack for 10 minutes. Carefully lift meat loaf from pan using foil. Using a large spatula, transfer meat loaf from foil to a serving platter. Slice to serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is elegant comfort food with flavor. I never like meatloaf as a kid but I enjoy it as an adult. You can use ground turkey, chicken or pork in this meatloaf recipe and it will still be delicious. You also have 3 servings of vegetables in this meatloaf too. The original recipe called for tomato sauce to be use in the meatloaf. Tomato paste works just as well keeping the textures together and flavorful at the same time. The glaze on top of the meatloaf is sweet and saucy adding a nice touch to the meatloaf. You can also enjoy a glass of  Merlot with this meatloaf too!

Harvest Apple Squares

Ingredients:

• 1 cup + 2 tbsp. whole wheat flour
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup granulated sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 1/2 cup apple juice
• 5 apples cored, peeled, & diced
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1/4 tsp. ground nutmeg

Makes 24 (1 square per serving) Servings

1. Preheat the oven to 350 F. Line a 9 X 13-inch baking pan with nonstick foil, allowing foil to overhang rim by 2 inches on short opposite sides.
2. Combine 1 cup of whole wheat flour, all-purpose flour, oats, 1/4 cup of sugar, and the salt in food processor; pulse until combined. Add butter and pulse until blended. Add apple juice and pulse just until dough begins to pull away from side of bowl.
3. Scrape dough into prepared pan. Using your hands or rubber spatula, press dough to form even layer. Bake until dough is set but not colored, 10-12 minutes. Let cool in pan on wire rack 10 minutes. Maintain oven temperature.
4.  Meanwhile, toss together apples, remaining 1/4 cup sugar and 2 tablespoons whole wheat flour, cinnamon, vanilla, and nutmeg in large bowl. Spoon over crust and spread evenly. Bake until apples are tender, about 45 minutes. Let cool completely in pan on rack; cut into 24 squares.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You knw the saying 'An apple a day keeps the doctor away?' These treats will do that. These treats are perfect for fall baking when apples are in season. You can use Granny Smith, Golden Delicious, McIntosh or a combination of these and these treats will be a hit. You can also substitute Coconut flour in place of the all-purpose flour and your treats will still be good. You can even use honey or agave nectar in place of the sugar. The apples are so succulent and juicy they will melt in your mouth.

 

 

Baked Fruit-Cinnamon Oatmeal

Ingredients:

• 3 cups old-fashioned oats
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries & blueberries
• 1/3 cup dark brown granular sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup plain fat-free yogurt
• 1 cup 2 % milk
• 1/2 cup applesauce
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 1 1/2 tsp. vanilla extract

Makes 8 Servings (3/4 cup per serving)

1. Preheat oven to 350 F. Lightly spray 8-inch square baking dish with nonstick spray.
2. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in a large bowl. Whisk together yogurt, 1/2 cup milk, applesauce, egg substitute, oil, and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well.
3. Spoon into prepared baking dish and spread evenly; sprinkle with remaining 2 tablespoons brown sugar. Make oatmeal until toothpick inserted into center comes out clean, about 35 minutes. Let cool 10 minutes in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a great filling meal to make and enjoy on the weekend and enjoy throughout the week. Baked oatmeal and fruit is so comforting and delicious it will become a staple in your house. You can cut the sugar intake in half and your oatmeal will still be delicious. You can also add nutmeg to this oatmeal to make it more flavorful.

Chicken Milanese

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1 large egg white
• 4 (6 oz.) boneless, skinless chicken breast halves
• 2 tbsp. extra-virgin olive oil
• 1 tsp. trans-fat-free margarine
• 1 tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• freshly ground black pepper
• 8 cups mixed greens
• 3 plum tomatoes, each cut into 8 wedges

Makes 4 Servings

1. In a mini food processor, grind the oats to the texture of dried bread crumbs. Add the Parmesan and salt and pulse to combine. Transfer to a shallow bowl or pie plate. In another shallow bowl, beat the eg white with 1 tablespoon water.
2. Dip the chicken in the eg white and then in the oat mixture, patting to help the coating adhere.
3. In a large skillet, heat 1 tablespoon of the oil and the margarine over medium-high heat. Add the chicken and cook for 5 minutes. Reduce the heat to medium, turn the chicken, and cook on the second side until cooked through but still juicy, 10-12 minutes.
4. Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon oil, the vinegar, and mustard. Season with pepper to taste. Add the mixed greens and toss well.
5. Place a chicken breast on each of 4 plates. Top each with one-fourth of the greens and 6 tomato wedges.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here is another Italian dish made healthy. The traditional dish is Italian Veal Milanese where a hot breaded veal chop is topped with a cool salad. This recipe uses chicken breasts and the breaded ingredients include rolled oats instead of bread crumbs. The oats mixed in with the Parmesan cheese is actually pretty good. The salad served with the chicken Milanese is quite delicious with the dressing made up of red wine vinegar and Dijon mustard. You can even use pork or veal in place of the chicken and your meal will still be delicious.

Spiced Oatmeal with Dried Apricots & Walnuts

Ingredients:

• 1/4 cup walnuts
• 2 cups water
• 1/2 cup steel-cut oats
• 12 dried apricots, cut into 1/4-inch pieces
• 1 1 /2 tsp. sugar-free pancake syrup
• 1/2 tsp. ground cinnamon
• salt

Makes 4 (1/2 cup) Servings

1.  Heat oven or toaster oven to 275° F. Spread walnuts on a baking tray and bake until fragrant and toasted, 8-10 minutes. Roughly chop.
2. MICROWAVE INSTRUCTIONS: While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave-safe bowl (the size of the bowl is important as it must allow the oats to bubble up without spilling over). Cover with plastic wrap, vent, and cook at full power 5-7 minutes. Stir, replace plastic wrap, and cook for an additional 5-7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.
3. STOVETOP DIRECTIONS: Combine water and oats in a medium saucepan; soak overnight. Add apricots, syrup, and salt and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until liquid absorbed, 15-20 minutes. Sprinkle each serving with nuts and cinnamon.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Oatmeal can be enjoyed for breakfast, lunch, or dinner. You can make homemade oatmeal at home and enjoy it throughout the week. This quick and easy oatmeal is made from steel-cut oats which are a favorite on South Beach because of dense texture and high levels of protein, iron and fiber. You can also add a touch of nutmeg alongside cinnamon to this oatmeal or substitute almonds and your oatmeal is still delicious. One bite of this oatmeal and you will never buy processed oatmeal at the grocery store again.



Rich & Creamy Oatmeal with Blueberries and Walnuts

Ingredients:

• 3 cups water
• 2 cups quick-cooking oats
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1/2 cup fat-free milk
• 1 1/2 cups thawed frozen fat-free whipped topping
• 1 cup fresh or thawed frozen blueberries
• 1 tbsp. chopped walnuts

Makes 4 (1 cup) Servings

1. Combine the water, oats, sugar, and cinnamon in a medium saucepan and bring to a boil. Cook, stirring constantly, until thickened, about 5 minutes.
2. Remove the saucepan from the heat and stir in the milk until combined. Fold in the whipped topping and blueberries; sprinkle with the walnuts.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you love oatmeal, this dish is for you. This oatmeal is quick, easy and delicious and you can make this for breakfast, lunch or dinner any day or night of the week and people will be happy. You can use granulated brown sugar for a sweeter and much heavenlier flavor to go with the cinnamon and nutmeg. You can use any kind of berry such as raspberry, strawberry, blackberry, cranberry, or even cherry and it will still be delicious. You can even use apples, raisins or dried apricots along with the berries but it will add the point value to the oatmeal but it will quickly fill you up. It's even better the next day for breakfast.

Cranberry-Oatmeal Cookies

Ingredients:

• 1/2 cup whole-wheat flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 cups old-fashioned oats, preferably toasted
• 4 tbsp. unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1 apple, peeled, cored, and grated
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/2 cup dried cranberries

Makes 24 Cookies (2 cookies per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray 2 baking sheets with nonstick spray.
2. Whisk together flour, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir in oats.
3. With electric mixer on medium speed, beat butter and brown sugar in a separate large bowl until light and fluffy. Add apple, egg, and vanilla, beating until mixed well. Reduce mixer speed to low. Gradually beat in oat mixture until blended. Stir in cranberries. Drop dough by tablespoonfuls, about 1 inch apart, an prepared baking sheets, making total of 24 cookies. With back of spoon, flatten each cookie
4. Bake until cookies are lightly browned, 12-15 minutes. Let cool on baking sheets on wire racks. Transfer to wire racks and let cool completely.

WW POINTS VALUE: 4pts.

 

Note: This recipe appears in the WW New Complete Cookbook. These cookies make a nice after dinner treat. They're full of flavor and you forget they're not bad for you. I highly recommend using a Granny Smith apple in this recipe because Granny Smith apples are tart and go well with cinnamon and oats. You can also use dried cherries in place of the dried cranberries and the cookies will be just as good.

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.



Cherry-Orange Breakfast Scones

Ingredients:

• 3/4 cups whole wheat pastry flour
• 1/4 cup quick-cooking oats
• 2 tbsp. dark brown sugar
• 3/4 tsp. baking powder 
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/2 cup dried cherries
• 1/3 cup fat-free buttermilk
• 1 large egg white
• 1 tsp. grated orange zest
• 6 tbsp. confectioners' sugar
• 2 tsp. orange juice

Makes 8 Servings (1 glazed scone per serving)

1. Preheat the oven to 375 F. Spray baking sheet with nonstick spray.
2. Whisk together flour, oats,brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Stir in cherries. Whisk together buttermilk, egg white, and orange zest in small bowl. Add to flour mixture and stir until just soft dough forms.
3. Gather dough into ball and place on lightly floured surface. Lightly knead 2 or 3 times. Press dough into 8-inch circle and cut into 8 wedges. Place wedges on prepared baking sheet, about 2 inches apart. Bake until toothpick inserted in the centers comes out clean, about 15 minutes. Transfer scones to a rack; cool 10 minutes.
4. Stir together confectioners' sugar and orange juice in a small bowl until smooth. Place sheet of wax paper under the rack to catch drips. Drizzle glaze over scones and let stand until glaze sets, about 30 minutes.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is a great treat to make and serve on the weekend. These are not your typical scones. These scones are full of flavor and nice and moist. I highly recommend adding cinnamon, nutmeg or both for a pinch more flavor. You can use any dried berries in this recipe and your scones will still be delicious.

Morning Carrot-Zucchini Muffins

Ingredients:

• 1 cup whole wheat pastry flour
• 1/4 cup quick-cooking oats
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup packed brown sugar
• 3 1/2 tbsp. canola oil
• 2 large eggs
• 1 tsp. vanilla extract
• 1 small Granny Smith apple, cored, peeled and shredded
• 1 medium carrot, shredded
• 1/2 cup shredded zucchini
• 1/2 cup raisins

Makes 12 Muffins

1. Preheat the oven to 375 F. Line 12-cup muffin pan with paper liners.
2. Whisk together flour, oats, cinnamon, baking powder and soda, and salt in a medium bowl. Whisk together brown sugar, oil, eggs, and vanilla in a large bowl. Stir in apple, carrot, zucchini and raisins. Add flour mixture and stir until combined.
3. Spoon batter into prepared muffin cups. Bake until toothpick inserted in the center comes out clean, about 20 minutes. Cool pan on rack for 10 minutes. Remove muffins from pan and cool completely on rack.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're lacking fruits and vegetables in your diet, these muffins are for you. You can have your fruits, vegetables and muffins and eat them too for breakfast or as a light snack. These muffins are light and flavorful. Who knew shredded zucchini would taste so delicious in a baked good? The combination of shredded carrot, apple, zucchini and raisins mixed with brown sugar and oats make these muffins so good you'll forget they're healthy for you.