Whole Wheat Skillet Pancake with Pears and Walnuts

Ingredients:

• 2 large eggs 
• 2 large egg whites
• 1 cup fat-free milk
• 1 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 3/4 cup whole wheat pastry flour
• 2 Bartlett pears, cored and thinly sliced
• 2 tbsp. finely chopped walnuts
• 2 tsp. confectioners' sugar

Makes 6 Servings (1 wedge per serving)

1. Preheat oven to 425 F. Place large cast-iron or ovenproof skillet in oven to heat up. 
2. Meanwhile, combine eggs, egg whites, milk, brown sugar, cinnamon, nutmeg, and salt in a blender and blend until smooth. Add flour and pulse just until combined. Wearing oven mitt, remove skillet from oven and spray with nonstick spray. Pour in batter. Top with pears and sprinkle with walnuts. Bake until pancake is puffed and browned and pears are softened, 15-20 minutes. Sprinkle with confectioners' sugar and cut into 6 wedges. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Tastier than Takeout Menu. This is a new take on pancakes and this dish is quite delicious. The combination of fruit, cinnamon and nutmeg is heavenly decadent. If you don't have pears available, use apples and the pancakes will taste just is good. I also highly recommend adding a touch of vanilla extract or almond extract to enhance the flavor of the pancakes. 

Poached Pears with Red Wine & Star Anise

Ingredients:

• 2 cups boiling water
• 3 red zinger or Raspberry tea bags
• 2 cups dry red wine
• 1/2 cup granular sugar
• 3 (3-inch) orange zest strips, removed with vegetable peeler
• 2 cardamom pods
• 1 star anise
• 4 (1/2 lb.) firm-ripe Bosc pears, peeled, halved, & cored
• 1/2 cup plain fat-free Greek yogurt
• 2 tbsp. coarsely chopped pistachios

Makes 8 Servings ( 1 pear half, 1 1/2 tbsp. syrup, 1 tbsp. yogurt, & scant 1 tsp. pistachios)

1. Pour boiling water into glass measuring cup or bowl; add tea bags and let steep 4 minutes. Remove tea bags and discard; pour tea bags into large saucepan. Add wine, sugar, orange zest, cardamom pods, and star anise; bring to boil over medium heat, stirring until sugar is dissolved.
2. Reduce heat to simmer and add pears; place sheet of wax papers on top of pears to keep them submerged. Cook, covered, until pears are just tender when pierced with a small knife, 30-35 minutes. Remove saucepan from heat; uncover and let pears cool in wine mixture.
3. When pears are cool, with slotted spoon, transfer to large bowl; set aside.
4. Bring wine mixture to boil over high heat. Boil until reduced to about 2/3 cup, 10-15 minutes. Remove saucepan from heat and let syrup cool to room temperature. Discard orange zest, cardamom, and star anise.
5. To serve, place 1 pear half, cut side up, in each of 8 serving dishes or dessert plates. Spoon syrup evenly over pears. Spoon yogurt evenly on top of or alongside pears and sprinkle with pistachios.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert and it's perfect for foodies. Pears cooked in wine is absolutely delicious. The combination of orange, spices, tea and wine is heavenly delicious. The pears and the flavors of the wine syrup will melt in your mouth. You can use almonds, walnuts, or even dark chocolate chips as a garnish in this recipe. If you don't have raspberry tea bags on hand, use any fruit-infused tea bags and a handful of fresh raspberries when cooking and they will work just as well.

Korean-Style Pork Tenderloin with Asian Cabbage Slaw

Ingredients:

• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. agave syrup
• 1 tsp. sesame oil
• 1 tbsp. garlic, chopped
• 1 tsp. ginger chopped
• 1 tsp. orange zest
• 1 scallion, chopped
• 1/4 cup Asian pear or green apple, peeled & cored
• 1 tsp. chile paste, sambal oelek, or Korean chile paste
• 1 lb. pork tenderloin, fat removed
• 6 cups Asian Cabbage Slaw

Makes 4 Servings

1. Combine all ingredients except pork tenderloin and cabbage slaw in blender. Blend until smooth. Place pork in marinade and let sit overnight in the refrigerator.
2. Preheat the grill over medium-high heat. Grill pork until it reaches an internal temperature of 145 F. Allow meat to rest for 10 minutes. Slice pork tenderloin thin across the grain. Serve with Asian Cabbage Slaw or wrapped in lettuce leaves or butter leaf lettuce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish puts a new spicy twist on the typical BBQ pork and slaw. Who knew Korean barbecue could taste so good? Korean BBQ is known for its salty and spicy flavors. The salty and spicy flavors mixed with the crispy textures of the slaw and the succulent juicy pork is absolutely delicious. You can use pork, chicken, steak, even salmon in this recipe and your meal will be delicious. There is nothing like grilled pork in warm weather. Grilled pork always test the best. If you're lucky enough to live in warm weather years round, just grill your proteins and vegetables and they will always taste delicious. 

Asian Cabbage Slaw

Ingredients:

• 6 cups Napa cabbage, sliced 1/4-inch thick
• 1 cup red bell peppers, julienned
• 2 tbsp. cilantro, chopped
• 1 tbsp. ginger, chopped
• 1/4 cup scallion, chopped
• 1 cup Asian pear or green apple, peeled, cored & julienned
• 1 tsp chile paste, sambal oelek, or Korean chile paste
• 1/2 cup Soy Sesame Vinaigrette
• 1 tbsp. sesame seeds, toasted
• 1/4 cup almonds, toasted & slivered
• salt
• freshly ground black pepper

Makes 6 cups, serves 12

1. Combine all ingredients except almonds in a large bowl.
2. Garnish with toasted, slivered almonds.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This vegetarian side dish puts a new spin on the typical slaw. Thus cabbage slaw has a lot of bright colors and has a nice, crunchy texture to it. You can use green cabbage or Napa Cabbage in this recipe. There's a lot of crunch and flavor in this dish and it goes perfect with any Asian protein to make your meal filling and satisfying. PLus, you won't find this side dish on any Asian takeout menu. 







Sauteed Duck with Pears & Apples

Ingredients:

• 4 (5 oz.) boneless, skinless duck breasts
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. unsalted butter
• 2 pears, peeled, cored, and cut into 1/2-inch cubes
• 1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces
• 1 tbsp. granulated sugar
• 1/2 tsp. dried thyme
• 1/4 cup brandy
• 3/4 cup apple juice
• 1/3 cup prepared duck demi-glace
• 2 tsp. cornstarch
• 1 tbsp. cold water

Makes 4 Servings

1.  Sprinkle the duck with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Melt 2 teaspoons of the butter in a large skillet over medium-high heat.  Add the duck and cook until browned and  just cooked through, about 4 minutes on each side. Cut each duck breast into 4 slices, transfer to a plate, and keep warm.
2. Wipe out the skillet and melt the remaining 2 teaspoons butter. Add the pears, apples, sugar, and thyme; cook, stirring frequently, until the fruit is lightly golden, about 4 minutes. Add the brandy and cook 1 minute. Add the apple juice and demi-glace; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 4 minutes.
3. Dissolve the cornstarch in the water; add to the skillet, stirring constantly. Cook and stir until the mixture bubbles and thickens, about 1 minute. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve the sauce with the duck breasts.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dinner is both elegant and delicious. It may look intimidating but it's really easy to prepare and cook. It's very filling and flavorful. This flavorful fall dish is perfect for company or a romantic dinner. It's best served with sautéed green beans and/or creamy mashed butternut or acorn squash. Demi-glace can be found in the meat department of some grocery stores. If you don't have butter, use extra-virgin olive oil instead and it will work just as good.



Pomegranate, Pear, & Granny Smith Applesauce

Ingredients:

• 2 Granny Smith Apples, peeled, cored, and cut into 1-inch chunks
• 1 Bartlett pear, peeled, cored and cut into 1-inch chunks
• 1/2 cup pomegranate juice
• 2 tbsp. agave syrup
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 vanilla bean, split, seeds scraped and reserved
• 1 small pinch of salt
• 1/2 tsp. fresh lemon juice

Makes 4 Servings (1/2 cup each)

1. Combine apples, pear, pomegranate juice, agave syrup, cinnamon, nutmeg, vanilla bean and seeds, and salt in a small saucepan. Bring to a simmer; cover and reduce heat to a low simmer.
2. Stir occasionally until apples and pears become a puree, about 20 minutes. Adjust seasoning with lemon juice and cool.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Fall is coming and who does not love homemade applesauce? This fruity applesauce is full of natural flavors and is so delicious. This is not your typical applesauce made from apples and lots of granulated sugar. The agave nectar syrup acts as a sugar substitute an adds more sweetness to the applesauce. The pomegranate juice add a little more tartness to the applesauce and the pears give it a nice variety. The vanilla also adds a touch of sweetness; I added the cinnamon and nutmeg because cinnamon and nutmeg always make any apple dish taste better. You can also use cranberry juice in place of the pommegranate juice and your applesauce will still be yummy. 

Warm Pear Cobbler

Ingredients:

• cooking spray
• 3 medium pears, peeled and sliced
• 2 tbsp packed brown sugar
• 2 tsp all-purpose flour
• 2 tsp lemon juice
• 1/4 tsp each of ground cinnamon, nutmeg, ground ginger and star anise
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 1/2 tbsp packed brown sugar
• 1/2 tsp baking powder
• 1 tbsp margarine
• 1/2 cup buttermilk
• 1 tbsp confectioners' sugar

Makes 6 Servings

1. Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
2. Combine pears, 2 tablespoons of brown sugar, 2 teaspoons of flour, lemon juice and cinnamon in a large bowl; toss to coat pears and pour mixture into prepared baking dish.
3. In a medium-size bowl, combine the remaining flours, remaining brown sugar and baking powder; cut in margarine with a pastry blender, or quickly with your fingertips, until mixture resembles coarse meal. Add buttermilk and toss with a fork until flour mixture is moist.
4. Drop four heaping tablespoons of dough onto pear mixture. Bake until crust is lightly browned and fruit is bubbly, about 40 to 45 minutes. Allow to cool slightly, dust with powdered sugar and cut into 6 pieces

WW POINTS VALUE: 4pts

 

Note: This recipe appears on www.weightwatchers.com. Winter is here and you can have the seasonal fruit cobbler to warm yourself up. Pears are still in season right now and they are perfect to enjoy cooked at this time of year. I added the ground nutmeg, ginger and star anise with the cinnamon because those spices go very well together, especially with cooked fruit. I highly recommend serving vanilla ice cream, plain fat-free yogurt or creme freche if you really want to spoil yourself but that may affect the points value.

 



Baked Pears with Chocolate Sauce and Pomegranate Seeds

Ingredients:

• 4 Anjou pears, peeled, halved lengthwise and cored
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg.
• 1 tbsp trans-fat-free margarine, cut into 8 pieces
• 1/3 cup water
• 1/2 cup bittersweet chocolate chips
• 2 tbsp + 1 tsp fat-free half-and-half
• 1/2 cup pomegranate seeds

Makes 8 Servings

1. Heat oven to 350 F. Sprinklepears with cinnamon and nutmeg and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake until pears are tender, about 1 1 hour, basting with water once halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.
2. Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1-2 minutes. Using a large spoon, drizzle chocolate decoratively over pear slices. Sprinkle with pomegrante seeds and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Here's an elegant dessert that will get you into the holiday spirit. Cooked fruit drizzled in chocolate topped with pomegrantes is a wonderful way to celebrate Christmas. I added the nutmeg to this recipe because cinnamon and nutmeg go very well together especially in fruit. The fruit smells so delicious when it's baking in the oven and it will make your kitchen smell like Christmas. You can always use skim milk in place of the half-and-half and your chocolate sauce will still be delicious. You may need practice with the chocolate sauce because the sauce does take practice to perfect. The pomegrante seeds give this dessert a nice tart finish in your mouth. I highly  recommend serving this dish to Santa when he comes to visit you Christmas Eve. He may give you an extra gift or a really nice gift thia dish is that good. Trust me.

 

 



Thin and Crispy Pear Tart

Ingredients:

• 1 tbsp lemon juice
• 1 tbsp granular sugar substitute
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp almond extract
• 2 medium Bosc pears, sliced 1/8-inch thick
• 6 (13X18-inch) sheets frozen whole-wheat phyllo dough, thawed
• Butter-flavored cooking spray

Makes 4 Servings

1. Heat oven to 375 F. Combine emon juice, sugar, cinnamon, nutmeg and almond extract in a medium bowl. Add pears and stir to coat.
2. Line a baking sheet with parchment paper. Working quickly, lay 1 phyllo sheet on the baking sheet, coat lightly with cooking spray, fold in half widthwise, and lightly coat with spray again. Repeat with remaining sheets, piing sheets in a single stack as you go.
3. Fold edges in 1/4-inch on each side. Lay pear slices on top of phyllo in a single layer. Bake until pears are tender and crust is golden, about 22 minutes. Serve warm.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was on a roll while I was preparing for my little 'tailgating' party before the Patriots-Broncos game and I wanted to make a special dessert. I had pears in the fridge and this recipe looked to good to pass up. OMG! This was a delicious dessert. Who knew making a fruity tart was so easy and so delicious to make?! The combination of cinnamon, nutmeg, and almond extract are the key ingredients to making this dish so good. You can even serve this dish as an elegant dessert at home or at a dinner party. 

Pear Bran Muffins

Ingredients:

• 1 1/2 cups whole-grain pastry flour
• 1 cup wheat bran
• 2 tbsp granular sugar substitute
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups 1 % or fat-free buttermilk
• 2 large eggs, lightly beaten
• 3 tbsp canola oil
• 1 Bosc pear, cored and cut into 1/4-inch dice
• 1 1/2 tsp vanilla extract

Makes 12 Servings

1. Heat oven to 350 F. Line a muffin tin with paper liners or lightly coat with cooking spray.
2. Combine flour, bran, sugar substitute, cinnamon, nutmeg, baking soda and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear and vanilla in another mixing bowl.
3. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix to just combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

WW POINTS VALUE:  2 pts per muffin

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Muffins don't have to be fattening. They can actually be good for you if you use the right ingredients. I had these muffins and they are delicious. The combination of pears and cinnamon is delicious. I added nutmeg to this recipe because cinnamon and nutmeg go well together. You can freeze these muffins and have one on the go if you're in a hurry. 

Mahi Mahi with a Pear and Jalapeno Chutney

Ingredients:

• 1 tbsp grapeseed oil
• 1/3 cup chopped red onion
• 2-3 tbsp fresh orange juice
• 2 tbsp lemon juice
• 2 tbsp dry white wine
• 1/3 cup sugar
• 1-2 tsp lemon zest
• 5 medium-hard pears, peeled and diced (about 2 cups)
• 3 tbsp chopped scallions, both white and green parts
• 1 jalapeno, seeded and minced
• 2 tbsp diced red pepper
• 2-3 tbsp julienned fresh mint (optional)
• 2 lbs. mahi mahi

Makes 4 Servings

1. Heat the oil in a nonreactive saucepan and add the onion. Cook, stirring occasionally, for 1 minute. Add the orange and lemon juices, wine, sugar and lemon zest. Cook over highi heat, stirring frequently, until the juices are reduced by half. Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through but still have some texture, 5-10 minutes. Place the mixture in a bowl, and let cool. Stir in the scallions, jalapeno, red pepper and mint, if using.
2. Mahi Mahi filets can be thick, so cut them crosswise into 1-inch-thick pieces if necessary. Oil the filets and broil and grill until done. It is unnecessary to turn the fish> Remove from the heat and top each serving with at least 1 tbsp of the chutney.

WW POINTS VALUE: Who knows?

Note: This recipe appears in the Legal Seafood Cookbook. Mahi Mahi is relatively inexpensive to buy when frozen at the grocery store and quite delicous when cooked. Mahi Mahi is native to Hawaii and means "strong strong" referring to its strength not its flavor. It's a tropical fish and usually best served with fruit from what I hear. This dish was deliciously different with all the fruit and vegetable flavors combined and the mint gave it a nice aftertaste. This fruit chutney can be used with snapper, swordfish, salmon,tuna and even chicken and pork. Mahi Mahi's pinkish flesh turns gray-white when cooked. Be sure to remove the mahi mahi from the heat the minute the flesh is done because it becomes dry very quickly.

Caramel Cake with Bourbon-Pear Sauce

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tbsp unsalted butter, softened
• 3/4 cup buttermilk, at room temperature
• 1/2 cup packed dark brown sugar
• 1/2 cup egg substitute, at room temperature
• 1/2 tsp vanilla extract
• 3 large Bosc pears, peeled, cored and cubed
• 2 tsp bourbon

 Makes 12 Servings

1.  To prepare the caramel syrup, in a medium saucepan over medium-heat, combine the granulated sugar and 1 tbsp cold water; cook, washing down the sides of the pan with a brush dipped in cold water and swirling the pan to keep the sugar moving, until it turns amber, 6-7 minutes (do not stir). Remove from the heat and carefully stir in the boiling water; cook stirring constantly, until the sugar dissolves completely. Let cool.
2. Preheat the oven to 350 F; spray a 9-inch round cake pan with nonstick spray.
3. In a medium bowl, combine the four, baking powder, baking soda and salt.
4. In a large bowl, with an electric mixer on high speed, beat the butter until creamy; add the buttermilk, brown sugar, egg substitute, vanilla and 1/4 cup of the caramel syrup, beating until well blended. Gradually add the flour mixture stirring until just combined. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in the pan 5 minutes; remove from the pan and cool completely on a rack.
5. Meanwhile, add the pears to the remaining caramel syrup in the medium saucepan; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Remove from the heat; with a fork or a potato masher, lightly mash the pears until they resemble a chunky applesauce; stir in the bourbon. Pour into a medium serving bowl; let cool sightly. Serve the cake, topping each piece with the pear sauce.

WW POINTS VALUE: 3

Note: This recipe appears in the New WW Complete Cookbook. I have passed this recipe so many times I just had to try it. I also wanted to make up for my trout disaster at dinner. This was a very nice dessert to make and eat. If you don't have Bosc pears, regular pears will work just as well. Carmel cake has a nice flavor and texture to it but the best part of this recipe is the Bourbon-Pear sauce because it sealed the deal with that little touch of bourbon. The bourbon pear sauce can also be used on top of cooked pork and even some grilled vegetables.