Honey-Balsamic Chicken

Ingredients:

• 4 (1/4 lb.) boneless, skinless chicken breasts, lightly pounded to even thickness
• 1 tbsp. balsamic vinegar
• 1 tbsp. lemon juice
• 1 tbsp. honey
• 4 tsp. extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1/3 cup golden raisins

Makes 4 Servings (1 piece chicken with 2 tablespoons sauce per serving)

1. Combine the chicken, vinegar, lemon juice, honey and 2 teaspoons  of the oil in a bowl; toss well to coat and set aside for 15 minutes.
2. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, about 15 seconds. Add the chicken and sprinkle with 1/4 teaspoon  of the salt and 1/8 teaspoon of the pepper. Cook until lightly browned, 1-2 minutes on each side.
3. Add the broth, wine, raisins, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the skillet; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 10-12 minutes. Transfer the chicken to a serving plate and keep warm. Bring the mixture in the skillet to a boil over high heat and cook until the sauce has reduced to about 1/2 cup, about 4 minutes. Serve the chicken with the sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a quick and easy dinner you can make any night of the week. The flavors of honey, balsamic vinegar and lemon juice give this meal a nice zing to it. If you have extra sauce, I highly recommend putting on your vegetables to enhance the flavor of your dish. This glaze also works on fish and pork too.

Pumpkin-Spice Muffins

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup granulated sugar
• 1 3/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 1/2 cup raisins or currants
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup canola oil
• 1/3 cup water
• 2 tbsp. unsalted pumpkin or sunflower seeds

Makes 12 Servings (1 muffin per serving)

1. Preheat oven to 350 F. Spray 12-cup muffin pan with nonstick spray.
2. Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, nutmeg, salt, and cloves in a large bowl; stir in raisins. Stir together pumpkin puree, eggs, oil and water in a medium bowl until well combined. Add pumpkin mixture to flour mixture, stirring just until flour mixture is just moistened
3. Spoon batter into muffin cups, using about 1/3 cup batter for each muffin; sprinkle evenly with seeds. Bake until toothpick inserted into muffin comes out clean, about 20 minutes. Let cool in pan on wire rack 10 minutes. Remove muffins from pan and serve warm or let cool completely on rack.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Make these treats on a Sunday ant they can be enjoyed for Sunday brunch and even throughout the week. Pumpkin is in season and these treats are perfect for fall baking and entertaining. They're flavorful and moist and they are perfect for breakfast or as a snack.

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened flaked coconut
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 1 tsp. grated orange zest
• 2 carrots, shredded
• 1 apple, peeled, cored, and shredded
• 1/3 cup golden raisins, chopped

Frosting:

• 3 oz. whipped cream cheese, at room temperature
• 2 tbsp. confectioners' sugar
• 1 1 /2 tsp. milk
• 1/2 tsp. vanilla

Makes 12 Cupcakes (1 decorated cupcake per serving)

1. Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2. Whisk together flour, granulated sugar, coconut, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir together eggs, oil, and orange zest in a medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon evenly into prepared muffin cups, using about 1/3 cup batter for each cupcake.
3. Bake until toothpick inserted in the center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners' sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you ever need a delicious carrot cake or cupcake recipe, this is the one for you. I never liked carrot cake as a kid but I really enjoy it as an adult. You can have your cupcake and eat it too just not too many of them. The combination of shredded coconut, carrots, apple, raisins, and orange zest mixed in with cinnamon and nutmeg make these treats so good. The original recipe calls for 2/3 cup granulated sugar but I cut the sugar intake in half and the cupcakes tasted just as delicious. Make these for your family & friends and they will eat these alive.

Capanata

Ingredients:

• 2 lbs. eggplant, sliced into 3/4-inch rounds
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 1 cup celery, sliced into 1/4-inch half moons
• 2 tbsp. garlic, chopped
• 1 cup red or yellow bell peppers, julienned
• 3 tbsp. red wine vinegar
• 2 tbsp. agave nectar
• 2 tbsp. capers, rinsed
• 3 cups tomatoes, cored & coarsely chopped
• 2 tbsp. raisins
• 3 tbsp. chopped oregano or basil, chopped
• 3 tbsp. green olives, chopped
• 2 tbsp. pine nuts
• salt
• freshly ground black pepper
• nonstick cooking spray
• parchment paper

Makes 8 Servings

1. Preheat oven to 400 F.
2. Lay slices of eggplant on parchment-lined baking sheet. Spray both sides with nonstick cooking spray. Bake in hot oven for 15 minutes or until slightly golden. Cool and cut into 3/4-inch cubes.
3. Heat a large sauté pan over medium heat. Add olive oil, onions, and celery. Season with salt and pepper. Sauté until golden brown, about 5 minutes. Add garlic and cook until aromatic. Add peppers' saute 2 minutes. Add vinegar and agave syrup; reduce by half.
4.  Add tomatoes and bring to a simmer. Cook or 8-10 minutes, stirring periodically until the tomatoes have reduced by one quarter. Add eggplant, capers, and raisins; cook for 20 minutes until the vegetables are tender and the mixture is thick, slightly sweet, and fragrant. Stir in herbs, olives, and pine nuts. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Caponata is a traditional Sicilian seasoning or topping that is made from cooked vegetables like eggplant, celery and tomatoes and sweetened with vinegar, capers, raisins, and nuts. This makes a great filling for sandwiches. The eggplant will fall apart at the end of the cooking process. Caponata is always best to sit overnight in the refrigerator overnight to allow the flavors to blend. Caponata tastes delicious when served with pasta, cooked meats such as turkey, chicken, beef, pork, lamb and eve fish.

Ground Turkey Picadillo with Golden Raisins & Olives

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, diced
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 2 cups mushrooms, chopped
• 2 tbsp. garlic, chopped
• 1 pinch ground cumin
• 2 tbsp. chili powder
• 1 pinch chili flakes
• 1 lb. lean ground turkey
• 1 cup zucchini, chopped
• 1 (15 oz.) can diced tomatoes
• 1/2 golden raisins
• 1/4 cup green olives, chopped
• 2 tbsp. chopped fresh cilantro
• salt
• freshly ground black pepper

Makes 8 Servings

1. Heat olive oil in a Dutch oven or deep sauté pan over medium heat. Add onion, carrots, celery, and mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Add garlic, cumin, chili powder and chili flakes; cook until aromatic, about 20 seconds.
2. Add turkey and zucchini; cook 5 minutes. Add tomatoes and raisins. Bring to a simmer; cook for 10 minutes or until vegetables are tender. Stir in olives and cilantro. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Picadilo is a traditional Latin dish that is used as a stuffing in tacos, peppers, and even pastries. This picadillo is sweet, salty and savory with all the vegetables and seasonings. You can use this filling in any kind of pepper such as bell peppers, poblano peppers or even in individual phyllo pouches and it will be delicious no matter what.  

Triple-Ginger Gingerbread

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1 tbsp. mince peeled fresh ginger
• 2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 cup fat-free buttermilk
• 1/2 cup egg substitute
• 2 tbsp. crystalized ginger, chopped
• 1 tsp. vanilla extract
• 1/4 cup + 2 tbsp. golden raisins

Makes 12 Servings (1 piece per serving)

1. Preheat the oven to 350 F; spray an 8-inch square baking pan with nonstick spray.
2. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
3. In a large bowl, with an electric mixer on high speed, beat the butter until creamy; add the brown sugar, ginger, ground ginger, and cloves, beating until fluffy. Stir in the buttermilk, egg substitute, crystalized ginger, and vanilla; stir in the flour mixture, then fold in the raisins. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
4. Cool completely in the pan on a rack. Cut into 12 pieces.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love ginger, this treat is for you. This is a nice treat to make and enjoy during the cold winter months. You can really taste the ginger in the aftertaste. It's also nice and moist and goes great with milk or tea. If you make this bread into mini loaves, they will make nice gifts for that special foodie.

Cinnamon Apple Pork Tenderloin

Ingredients:

• 1 lb. pork tenderloin
• 2 tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1 tbsp. brown sugar, packed
• 2 cooking apples, peeled, cored, sliced
• 2 tbsp. dried cranberries or raisins

Makes 4 Servings

1. Preheat oven to 400 F.
2. Place tenderloin in roasting pan or casserole dish.
3. Combine remaining ingredients and mix well. Spoon the apple mixture around the tenderloin.
4. Cover and bake for 30 minutes.
5. Remove cover and spoon apple mixture over the tenderloin. Continue to bake 15 minutes or until the pork tenderloin is browned and cooked through, about 150 F on a meat thermometer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful comfort food to cook for any holiday or any special occasion. The combination of pork and cooked apples is so heavenly delicious when they are cooked right. As for the cooking apples, you can use, Golden, Delicious, Granny Smith, Jonathan, Pippin, McIntosh or Honey Crisp for a rich, fruity flavor. One bite of this dish and you'll have a new taste for pork chops and applesauce.

Molasses Spice & Raisin Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup packed dark brown sugar
• 1/4 cup light molasses
• 3 tbsp. canola oil
• 2 tbsp. unsweetened applesauce
• 1 large egg
• 3/4 cup raisins
• 1 cup confectioners' sugar
• 1 tbsp. low-fat milk

Makes 30 Servings ( 1 cookie per serving)

1. Preheat to the oven to 350 F. Line 2 baking sheets with parchment paper.
2. Whisk together all-purpose flour, pastry flour, cinnamon, ginger, baking powder & soda and salt in medium bowl. With electric mixer on low speed, beat brown sugar, molasses, oil, applesauce and egg in a large bowl until well blended. Add flour mixture and beat until combined. Stir in raisins. Let batter stand for 10 minutes.
3. Drop batter by heaping teaspoonfuls onto baking sheets, about 2 1/2 inches apart, making a total of 30 cookies. Bake one sheet at a time, until cookies spring back when pressed, about 10 minutes. Cool on baking sheet 1 minute before transferring with spatula to rack to cool completely.
4. Stir together confectioners' sugar and milk in a small bowl. Place sheet of wax paper under rack. Frost cookies with glaze. Let stand  until glaze sets, about 30 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These cookies are ridiculously good. I never thought I'd enjoy molasses cookies but I did. If you've ever heard of the term sugar and spice, that term certainly describes these cookies. I highly recommend adding a touch of ground nutmeg because the combination of cinnamon, nutmeg and ginger is a sweet and heavenly taste. The applesauce and the canola oil give the cookies the chewiness they so richly deserve. I highly recommend serving these cookies at any holiday or selling them at any bake sale because one bite of these and you'll be hooked.

 



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.

Spiced Oatmeal Brulee

Ingredients:

• 4 cups skim milk
• 1/2 cup golden raisins
• 1/4 cup dried blueberries
• 1/4 cup dried cranberries
• 3 cups old-fashioned (rolled) oats
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 tbsp packed light brown sugar

Makes 6 Servings

1. Preheat the broiler.
2. Meanwhile, bring the milk to a low simmer in a large saucepan set over medium-high heat. Stir in all the remaining ingredients except the brown sugar. Cook, stirring frequently, about 2 minutes. Reduce the heat and simmer, stirring occasionally, until the oatmeal is creamy, about 3 minutes longer.
3. Spread the cereal mixture in an 8-inch square baking dish; sprinkle evenly with the brown sugar. Broil 5 inches from the heat until the sugar caramelizes, about 30 seconds. Let oatmeal stand about 2 minutes before serving.

WW POINTS VALUE: 5 pts (1/2 cup per serving)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving oatmeal this morning and I've always wanted to try this breakfast dish. Plus I really enjoy brulee of any kind. This dish put a sophisticated twist on your typical oatmeal. It was much creamier than the brand oatmeal you buy at the grocery store and it had more flavor. The brown sugar broiled on top gave the oatmeal a sweetness to it. I used fresh berries in this recipe and it was still delicious and you can use any kind of berry in this recipe. Heck, you can even add apples to this oatmeal. I also highly recommend adding a little more cinnamon and nutmeg to the oatmeal to make it a little more flavorful. This meal can be enjoyed for breakfast, lunch or dinner and will quickly become a favorite that you'll never but brand name oatmeal again.

Apple-Oatmeal Cookies

Ingredients:

• 1 1/2 cups quick-cooking rolled oats, toasted until lightly browned
• 1/2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup packed light brown sugar
• 2 1/2 tbsp unsalted butter, softened
• 1 apple, peeled, cored and coarsely grated
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/4 cup + 2 tbsp dark raisins

Makes 12 Servings

1. Preheat the oven to 350 F; spray 2 baking sheets with nonstick spray (don't spray if sheets are nonstick).
2. In a large bowl, combine the oats, flour, cinnamon, nutmeg (if using), baking soda and salt.
3. In a medium bowl, with an electric mixer on high spped, cream the brown sugar and butter until pale and fluffy. Add apple, egg, vanilla and almond extracts; beat until combined. Add the oats mixture; stir to blend, then stir in the raisins.
4. Drop the dough by tablespoons onto the baking sheets, forming 12 cookies on each sheet; flatten with the back of a spoon. Bake until lightly browned, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

WW POINTS VALUE: 2 pts (2 cookies per serving)

Note: This recipe appears in the WW New Complete Cookbook. Say goodbye to store-bought oatmeal cookies. This recipe is like a little bite of an apple crisp or apple oatmeal in your mouth. You can also use dried cranberries, cherries, blueberries or any other dried fruit in this recipe in place of the raisins. Heck, you could use chocolate chips to make it even sweeter but it would affect the point value. This is a wonderful treat that can be enjoyed anytime of the day.

Peanut Butter Cookies

Ingredients:

• 1 cup + 2 tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp salt (optional)
• 2 1/2 tbsp unsalted butter, softened
• 1/4 cup natural chunky peanut butter
• 1/4 cup + 2 tbsp packed dark brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup peanut butter chips

Makes 12 Servings

1. Preheat the oven to 350 F; spray 2 baking sheets with nonstick spray (don't spray if sheets are nonstick).
2. In a medium bowl, combine the flour, baking soda and salt. In another medium bowl, with an electric mixer on high speed, cream the butter and peanut butter. Graduallt beat in the brown sugar; add the egg and vanilla, beating until fluffy. With the mixer on low speed, gradually beat in the flour mixture until blended. Stir in the peanut butter chips.
3. Drop the dough by generous tablespoons onto the baking sheets, forming 12 cookies on each sheet; with the back of a fork, lightly press each cookie to flatten in a checkerboard pattern. Bake until lightly browned on the bottom, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

WW POINTS PER SERVING: 4 (2 COOKIES PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook. I had so much peanut butter in my kitchen cabinet and I wanted a yummy dessert. This dessert looked so good I had to try it. I made this dessert earlier this evening and it was yummy. I substituted raisins for the peanut butter chips and the cookies were just as delicious. You can use chocolate chips, raisins and any kind of nut in place of peanut butter chips in this cookie recipe.

Black Cherry Baked Apples- A simple, different and delicious treat!

Ingredients:

• 
  
  4 baking apples
  
  
  
• 
  
  1/2 tsp cinnamon
  
  
  
• 
  
  a pinch of nutmeg
  
  
  
• 
  
  1/4 cup dried cherries, raisins,  or cranberries, etc.
  
  
  
• 
  
  1/4 cup chopped walnuts
  
  
  
• 
  
  1 cup diet black cherry soda
  
  
  

Makes 4 Servings

1. 
   
   Preheat the oven to 375 F. Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the outer end. Place the apples cored side up in a 9" x 9" baking dish.
   
   
   
2. 
   
   Sprinkle the apples inside and outside with the cinnamon. Spoon the cherries or raisins and the walnuts into the apples. Drizzle a little soda into each apple. Pour the remaining soda into the baking dish.
   
   
   
3. 
   
   Bake for 20 minutes, or until apples are tender.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the South Beach Diet Cookbook. It's New Year's Eve and I wanted to try a fun and healthy dessert and this looked good. It's as simple as it is different and it's delicious. I don't recommend using red delicious apples when baking this dish. I would probably use Granny Smith Apples.