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.

Thai Vegetable Stir-Fry

Ingredients:

• 1 (14 oz.) can light coconut milk
• 2 garlic cloves, minced
• 1/2 tsp. grated lemon zest
• 1/2 tsp. grated lime zest
• 2 cups sliced asparagus tips
• 1 cup halved mushrooms
• 1 small red bell pepper, sliced
• 1 small head bok choy, stems sliced and leaves left whole
• 1/4 cup unsalted peanuts
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 1 tbsp. fresh lemon juice
• 1 small bunch fresh basil, slivered

Makes 4 Servings

 

In food processor, combine the coconut milk, garlic, lemon and lime zest. Pulse to process into a paste. Remove to a large skillet. Place over medium-high heat and cook, stirring, for 1 minute. Add the asparagus, mushrooms, bell pepper, bok choy, peanuts and red pepper flakes and simmer for 10 minutes. Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can make this vegetarian dish in about 30 minutes or less and it will be delicious. You can serve this dish as a side dish or as a vegetarian entrée and it will be deliciously satisfying. Don't be intimidated by Thai food. Thai food has all the flavors you love: hot, spicy, sweet, sour, bitter and aromatic. If you don't have bok choy on hand, spinach will work just as well. The great thing about this dish is that it has 4 different kinds of vegetables in it so you could get your daily servings of vegetables in this dish.

Kung Pao Chicken

Ingredients:

• 1/2 cup reduced-sodium chicken broth
• 1/3 cup sake or mirin
• 3 tbsp. hoisin sauce
• 2 tbsp. reduced-sodium soy sauce
• 2 tbsp. cornstarch
• 2 tbsp. honey
• 3 tsp. Asian (dark) sesame oil
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 scallions, chopped
• 1 tbsp. grated peeled fresh ginger
• 1/4  tsp. red pepper flakes
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 1 /4 cups unsalted dry-roasted peanuts

Makes 8 Servings (3/4 cup per serving)

1. Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey in a bowl; mix well.
2. Heat a large skillet or wok over medium heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, about 8 minutes. Transfer the chicken to the plate.
3. Add the remaining 1 teaspoon oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and pepper flakes; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir-fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minutes longer.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Who does not love Chinese food once in a while? Kung Pao chicken is a Chinese takeout classic and can be made at home in less time it takes for you to call the restaurant and pick up your order. This version of the Chinese classic gets is bursting flavor from Sake (Japanese rice wine) hoisin sauce, ginger, and red pepper flakes. I highly recommend adding a touch of garlic because garlic ALWAYS makes every savory meal taste better. To make this meal even more authentically Chinese, serve on top of a 1/2 cup of cooked brown rice for an additional 2-3 points a serving. Once you learn to cook this takeout classic, you'll never order Chinese takeout again.

Silken Chocolate Pudding

Ingredients:

• 1 package (16 oz.) soft silken tofu, drained
• 2 tbsp. unsweetened cocoa powder
• 1/4 cup granular sugar substitute
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 4 tbsp. no-sugar added lite whipped topping
• 2 tbsp. dry-roasted raw peanuts, chopped

Makes 4 (1/2-cup) Servings

1. In a food processor or blender, combine the tofu, cocoa powder, sugar substitute,vanilla and salt. Puree until smooth.
2. Spoon the pudding into 4 dessert dishes, dollop each serving with 1 tablespoon whipped topping, and sprinkle each evenly with chopped peanuts. Serve right away or chill to serve later (but don't add the topping and peanuts until ready to serve).

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you are desperate for a chocolate dessert and you're trying to lose weight, this sweet treat is for you. This is not your regular pudding. this pudding is made from silken tofu which as a more liquid consistency than regular tofu. This tofu pudding  is very silky & creamy and very chocolately too. 

Holiday Spiced Nuts

Ingredients:

• 1 large egg white
• 2 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 2 cups unsalted nuts, such as roasted peanuts, walnuts, pecans, and/or almonds
• 1/8 tsp. salt (optional)

Makes 8 (1/4 cup) Servings

1. Heat oven to 325 F. Line a baking sheet with parchment paper or foil
2. Whisk egg white until frothy in a large bowl. Whisk in cinnamon, ginger, cloves, and cayenne. Add nuts and toss until well coated.
3. Spread nuts on a baking sheet. Bake until nuts appear dry, about 20 minutes. Cool completely. Sprinkle with salt, if using, just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a healthy twist on nuts. You can enjoy these nuts anytime of the year and they make a fulfilling snack on-the-go or at home. These nuts are not bad and they will quickly fill you up. All kinds of nuts are high in protein and other health benefits but they are also high in fat and calories. So eat wisely and stick to only a handful of nuts, about 1/4 of a cup. 

New-Fashioned Peanut Butter Cookies

Ingredients:

• 6 tbsp trans-free margarine. softened
• 1/2 cup unsweetened natural creamy peanut butter, at room temperature
• 1/4 cup granulated brown sugar substitute
• 1/4 cup granulated sugar substitute
• 1 large egg, at room temperature, lightly beaten
• 1 tsp vanilla extract
• 1 1/4 cups sifted oat flour
• 1/4 tsp baking powder
• 3 tbsp salted peanuts, chopped

Makes 24 Cookies

1. Place an oven rack in the middle position and preheat the oven to 350 F.
2. In a large bowl, with an electric mixer on medium speed, beat together the margarine and peanut butter for 1 minute, or until very smooth. Add the brown sugar and sugar substitutes and beat for 2 mintues, or until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating unti lvery smmoth and a little fluffy. Mix in the flour and baking  powder, beating until a moist but cohesive dough forms. Stir in the peanuts.
3. Drop by the tablespoons about 2 inches apart on nonstick baking sheets. Use the tines of a fork dampened in cold water, flatten each cross-hatch pattern until 2 inches in diameter.
4. Bake for 15 mintues, or until golden brown.Remove to a rack to cool.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. I was glued to the TV when they were trying to get the Boston Marathon Bomber and I was craving for dessert. I also needed to keep busy and was craving peanut butter. These cookies totally hit the spot. You can use anykind of peanut butter, almond butter, etc in this recipe as well as any knid of nuts and the cookies will still be delicious. You can use all-purpose flour in this recipe if you don't have any oat flour on hand. You can also add some chocolate chips but they may affect the points value.

Curried Chicken Salad with Peanuts

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lemon juice
• 12 oz. snow peas, trimmed and cut into 1/2-inch pieces
• 1/2 cup nonfat or low-fat plain yogurt
• 1/4 cup mayonnaise
• 1 tbsp curry powder
• 2 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• 1/4 tsp salt
• 2 celery stalks, finely chopped
• 1 smal bunch scallions, chopped
• fresh ground black pepper
• 1/3 cup unsalted roasted peanuts, chopped

Makes 4 Servings

1. In a large skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.
2. when chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immeadiately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.
3. In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt and remaining 1 tablespoon lemon juice. Add chicken, snowpeas, celery and scallions to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates. sprinkle with peanuts and serve.

WW POINTS VALUE: 10 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This was the first time I ever made and had curried chicken salad and I thought it was delicious. My mom and I always loved Chicken Devane made from Campbell's Soup but there was a lot of cream and fat in that dish. This chicken dinner is very filling and sophisticated it will leave you full and satisfied. The snow peas and celery give this dish an added crunch. The lemon juice cools the heat from the curry and leaves a nice aftertaste un your mouth. I highly recommend this dinner as a weeknight dinner because it's delicious and different.