Chicken Lasagna Cups

Ingredients:

• 6 chicken cutlets (thin cut)
• 1 cup shredded mozzarella, divided
• 1 cup sugar-free marinara sauce
• ¼ cup ricotta cheese
• ¼ cup cream cheese, softened
• 1 clove garlic, minced
• ½ Tbsp. Italian Seasoning
• ½ tsp. salt
• ¼ tsp. crushed red pepper
• ½ Tbsp. fresh parsley, chopped

Makes 6 Servings (2 cups per serving)

1. Preheat oven to 350°F. Coat a 12-cup muffin pan with nonstick cooking spray.
2. Place chicken cutlets on a cutting board. Using the smooth side of a mallet, pound cutlets to about ¼ inch thick.
3. Cut each chicken cutlet in half and lay them into the muffin tin cups, overlapping the ends to form bowls.
4. In a small bowl, mix together the ricotta cheese, cream cheese, ½ of the mozzarella, garlic, Italian seasoning and crushed red pepper.
5. Using a spoon, place about 2 tablespoons of the cheese mixture into each muffin cup.
6. Top each muffin cup with 2 teaspoons of marinara sauce.
7. Sprinkle the remaining mozzarella cheese on top of each muffin cup equally.
8. Bake for 25 minutes, until the chicken is cooked and the cheese is bubbly. Remove the lasagna cups from the muffin tin and place on a plate.
9. Garnish each lasagna cup with fresh chopped parsley. Serve warm.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeachdiet.com/recipes. You can have your lasagna and eat it too when it is properly done. Enjoying lasagna on a low-carb diet can feel like a dream but it is possible. These lasanga cups use chicken cups in place of the pasta and it's quite delicious and filling. If you don't have marinara sauce, any homemade tomato sucae, such as puttanesca sauce, will work just as well. Also, cottage cheese works just as well in place of the ricotta cheese. 

Orange-Almond Ricotta Cheesecake

 Ingredients:

• 1/2 cup slivered almonds 
• 1/3 cup graham cracker crumbs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 6 large eggs, separated
• 3/4 tsp. cream of tartar
• 1/3 cup granular sugar substitute
• 1 tbsp. vanilla extract
• 1 tsp. almond extract
• 1 (32 oz.) container part-skim ricotta cheese
• 2 tsp. finely grated orange zest
• 1/4 cup orange juice
• orange twists, for garnish (optional)

Makes 12 Servings

1. Position a rack in the middle of the oven and heat the oven to 275 F. Lightly coat a 9-inch springform pan with cooking spray. Spread the almonds on a baking sheet and toast for 10-12 minutes, or until light golden. Let cool.
2. In a food processor, pulse the cooled almonds until finely ground. Add the graham cracker crumbs and  pulse to combine. Increase the oven temperature to 325 F. 
3. In a large metal bowl, with an electric mixer at high speed, beat the egg whites until frothy, about 1 minute. Add the cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. 
4. In a separate large bowl, beat the egg yolks, sugar substitute, vanilla, and almond extracts for 1 minute. Add the ricotta, orange zest, and orange juice. Beat on high until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Spread the crumb mixture over the bottom of the pan. Pour the batter into the pan and place the pan on a baking sheet. Bake for 1 hour and 10 minutes, or until cake is golden and mostly set. Cool completely. 
5. Run a knife around the edge and release the cake from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled, garnished with orange twists if you like. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This is a new and  flavorful take on traditional cheesecake. This is a lighter version of cheesecake to enjoy on later phases and it's a wonderful dessert for get-togethers. The crust is made from ground graham crackers, ground almonds, cinnamon and nutmeg which give the crust a nice flavor. The vanilla and almond extracts and orange zests add a nice tough of zing to this cheesecake. If you want to add more flavor to this cheese cake, I highly recommend adding lemon juice and zest to the cheesecake for a more authentic Amalfi Coast flare. I also highly recommend adding a touch of berries of your choice for a more fruity flavor. 

Heirloom Tomato Lasagna

 Ingredients:

• 2 medium zucchini or yellow squash, sliced lengthwise 1/4-inch thick
• 3 tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cups cremini mushrooms, sliced
• 1 tbsp. fresh lemon juice
• 1/2 small red bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup canned chopped artichoke hearts, rinsed
• 2 tbsp. fresh basil leaves, shredded
• 1 tbsp. fresh oregano leaves, chopped
• 3 large heirloom tomatoes, sliced 1/2-inch thick, divided
• 1 cup whole-milk ricotta cheese
• 1/4 cup grated Parmesan cheese

Makes 6 Servings

1. Preheat the oven to 375 F. Lightly grease a 9-inch square baking dish and set it aside. 
2. Place the sliced zucchini in a colander and sprinkle it lightly with salt; set it aside. 
3. Heat the olive oil in a large skillet over medium heat. Add the onion and saute it until softened, about 3-4 minutes. Stir in the mushrooms, lemon juice, red bell pepper, and garlic. Cook for 5-6 minutes, until the vegetables are tender and the liquid has evaporated. 
4. Stir in the artichoke hearts, basil and oregano and season with salt and pepper to taste. Turn off the heat. 
5. Pat dry the zucchini slices with paper towels. 
6. Cover the bottom of the prepared dish with slightly overlapping tomato slices, using half the slices. Layer the zucchini, mushroom mixture, ricotta cheese, and most of the Parmesan, retaining a small amount for the topping. Finish off the dish with the remaining tomatoes. Brush the top of the tomatoes with a little olive oil, sprinkle them with salt and pepper, and scatter the remining  Parmesan on top. 
7. Bake for 18-20 minutes, or until the tomatoes begin to brown. Let the lasagna cool slightly in the baking dish before slicing  into 6 evenly cut pieces and serving. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This is a new and colorful take on a traditional comfort food. This version of lasagna is gluten-free with vibrant flavors of the Mediterranean. This lasagna has six servings of vegetables and will leave a nice aftertaste in your mouth. If you don't have ricotta cheese on hand, cottage cheese works just as well. You can make this dish ahead of time and refrigerate it until you are ready to cook it and enjoy it. 

Ricotta & Cheddar Cheese Omelette

Ingredients:

• 4 large eggs
• 4 egg whites
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1 small red onion, finely chopped
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 tsp. herb seasoning
• 1/4 cup fat-free ricotta cheese
• 1/4 cup shredded fat-free cheddar cheese

Makes 4 Servings (1/4 omelette per serving)

1. Lightly beat the eggs, egg whites, 1/2 teaspoon of the salt, 1/8 teaspoon of the black pepper in a medium bowl; set aside. 
2. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onion bell pepper, garlic, herb seasoning, and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper; cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a medium bowl and stir in the ricotta and cheddar
3. Wipe the skillet with a paper towel. Add the remaining 2 teaspoons oil to the skillet and set over medium-high heat. Add the egg mixture and cook until almost set, about 3 minutes, frequently lifting the edges with a heatproof rubber spatula to allow the uncooked portion of egg to run underneath. Spoon the cheese mixture on one half of the eggs and fold the unfilled portion of egg over to enclose the filling. Cook, turning once, until the filling is heated through, about 2 minutes. Cut the omelette into 4 portions. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a simple yet flavorful omelette to enjoy for breakfast, lunch, or dinner. The combination of vegetables, eggs and cheese is tasty and satisfying. 

Ricotta Mousse with Berries

Ingredients:

• 1 cup light ricotta cheese
• 2 tbsp. orange liqueur
• 2 tbsp. agave nectar or honey
• 1 tsp. orange zest
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 1 tsp. fresh lemon juice
• 1 tsp. honey
• fresh mint leaves (optional)

Makes 4 Servings

1. In a small bowl, whisk together ricotta, 1 tablespoon of the orange liqueur, agave or honey, and orange zest. Cover and chill 1-24 hours.
2. In a medium bowl, combine the berries, lemon juice, and the remaining 1 tablespoon orange liqueur. Cover and let stand at room temperature 15 minutes to develop the flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. Drizzle with honey. If desired, garnish with mint.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe calls for this dish for dessert but you can enjoy this sweet dish for breakfast, brunch, dessert, or even a snack. The combination of berries, ricotta cheese and orange liqueur is absolutely divine. If you don't have orange liqueur on hand, use lemon liqueur (such as Limoncello), brandy, rum, or even a mint liqueur. You can also use lemon zest in place of the orange zest. The best part of this sweet dish is that there is no added sugar in this dish. 

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.

Cherry-Pistachio Cannoli Cream

Ingredients:

• 1 cup part-skim ricotta cheese
• 2 tbsp. packed light brown sugar
• pinch salt
• 1/4 cup mini dark chocolate chips
• 1/4 tsp. grated orange zest
• 1/4 tsp. vanilla extract
• 2 cups sweet cherries, pitted, plus 4 cherries on the stem
• 2 tbsp. chopped pistachios

Makes 4 Servings (1/2 cup per serving)

1. Combine the ricotta, brown sugar, and salt in a food processor; process until perfectly smooth, 1-2 minutes
2. Scrape the cheese mixture into a medium bowl; stir in the chocolate chips, orange zest, and vanilla. Refrigerate until thoroughly chilled, at least 1 hour or up to 3 hours.
3. Stir the pitted cherries into the cheese mixture. Divide the cannoli cream evenly among 4 dessert bowls. Sprinkle with the pistachios and top each with a cherry in the stem. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love Italian food or dessert, this treat is for you. A cannoli is a Sicilian dessert that is consisted of a pastry shell filled with ricotta cheese topped with nuts and/or chocolate chips. This spin on cannoli is both flavorful and filling. The combination of dark chocolate chips, chopped nuts, orange, vanilla and cherries is absolutely delicious. If you don't want to eat this as a pudding, I highly recommend using this cannoli cream as a filling for cannolis. The cannolis will be deliciously filling. The points value will go up but they are worth it.

Peach-Almond Parfaits

Ingredients:

• 1/4 cup slivered almonds
• 2/3 cup part-skim ricotta cheese
• 2/3 cup nonfat or low-fat plain yogurt
• 2 tbsp. granular sugar substitute
• 3 medium peaches, cubed (2 cups)
• ground cinnamon
• ground nutmeg

Makes 4 (1 cup) Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and toast, stirring occasionally, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
2. In a blender or food processor, combine ricotta, yogurt, and sugar substitute and process until smooth. Spoon 1/4 cup of the peaches into each of 4 parfait glasses or dessert dishes. Spoon 2 tablespoons of the ricotta mixture over the peaches. Sprinkle with a pinch of cinnamon or nutmeg and 1/2 tablespoon of the almonds. Top evenly with remaining peaches, remaining ricotta mixture, a pinch of cinnamon or nutmeg, and remaining almonds.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is what I call a summer sweet treat. These sweet treats can be enjoyed for breakfast, lunch or dessert. Who knew that peaches mixed in with ricotta and yogurt could be addictive? You can use other stone fruit such as nectarines or plums in this recipe and the parfaits will be just as yummy. I highly recommend grilling or broiling the peaches or stone fruit because grilled stone fruit tastes delicious. I also highly recommend adding vanilla to the ricotta-yogurt mixture for more flavorful parfaits.

Broccoli, Pepper, & Cheese Bites

Ingredients:

• 1/2 cup fat-free or 1% milk
• 1/2 cup part-skim ricotta cheese
• 2 tbsp. chickpea or whole wheat flour
• 6 large eggs
• 2 large egg whites (1/4 Cup)
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (10 oz.) package frozen chopped broccoli, thawed & well drained
• 1 (7 oz.) jar sliced roasted red peppers, drained
• 4 oz. (1 cup) shredded reduced-fat sharp cheddar cheese

Makes 16 slices (2 slices per serving)

1. Heat the oven to 350 F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together the milk, ricotta, and flour until combined. Whisk in the eggs, egg whites, salt, and pepper until smooth. Stir in the broccoli, peppers, and cheese until well combined. Pour into pan. Bake for 17-20 minutes, until set.
3. Cut into 16 rectangles and serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. Eggs are a great way to lose weight because they are filled with protein and are very filling. Eggs mixed with cheese and vegetables make a filling snack or light breakfast when you are on Phase 1. These egg bites are full of flavor and will be enjoyed by friends and family. You can use kale or spinach in place of the broccoli, any color bell peppers and any reduced fat shredded cheddar cheese and your egg bites will be delicious

Eggplant Rollatini

Ingredients:

• 2 eggplants (about 1 1 /2 lbs. each), peeled & each cut lengthwise into 4 slices
• 2 tsp. extra-virgin olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 1 cup fat-free ricotta cheese
• 2 tbsp. chopped fresh parsley
• 3/4 tsp. dried oregano
• 1 cup fat-free marinara sauce
• 1/4 tsp. crushed red pepper
• 1/3 cup shredded fontina cheese
• 2 tbsp. grated Parmesan cheese

Makes 4 Servings (2 rolls per serving)

1. Preheat the broiler. Line 2 baking sheets with foil; spray with olive oil nonstick spray. Arrange eggplant slices on prepared baking sheets. Broil 5 inches from heat, without turning, until deep golden brown, about 6 minutes; let cool.
2. Preheat oven to 375 F. Spray 9 X 13-inch baking dish with nonstick spray. Heat oil in a large skillet over medium heat. Add onions and garlic; cook, stirring, about 5 minutes.
3. Stir together ricotta, parsley, and 1/4 teaspoon of the oregano in a medium bowl; stir in onion mixture. Spread about 1/4 cup of ricotta mixture over pale side of each eggplant slice and roll up to enclose filling. Place eggplant rolls, seam side down, in prepared baking dish.
4. Stir together marinara sauce, remaining 1/2 teaspoon oregano, and the crushed red pepper in small bowl; spoon over eggplant rolls. Sprinkle with fontina and Parmesan. Bake until eggplant is browned and sauce is bubbly, about 30 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love Italian food, this dish is for you. Italy is rich in cuisine and Italy does culinary magic with vegetables and cheese. This dish is a nice comfort food that will be enjoyed by carnivores and vegetarians alike. You can use cottage cheese in place of the ricotta cheese and mozzarella cheese in place of the fontina and your meal will still be delicious. If you want to make this meal really filling, add a cup of cooked  whole wheat penne to this dish and it will really be yummy.

Cannoli Pudding

Ingredients:

• 1 container (15 oz.) part-skim ricotta cheese
• 3 tbsp. granular sugar substitute
• 2 tsp. grated orange zest
• 1 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips
• 1/4 cup coarsely chopped pistachios (1 oz.)

Makes 4 Servings

1. With an electric mixer, beat the ricotta, sugar substitute, orange zest, and vanilla until light and smooth. Fold in the chocolate chips and pistachios.
2. Spoon the pudding evenly into 4 dessert bowls and serve, or cover and chill to serve later.

WW POINTS VALUE: 5 pts on Phase 1 & 7 pts on Phase 2

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. You can have your cannoli and eat it too in a different way. This is a different kind of dessert in texture and in flavor. Normally, you eat a cannoli with the filling in the shell. You eat this cannoli in a dish and it has a nice flavor and aftertaste to it. This recipe is to be enjoyed on Phase 2. If you're on Phase 1, omit the chocolate chips and add 2 tablespoons of unsweetened cocoa powder and 1 additional tablespoon of sugar substitute to the ricotta mixture. You will enjoy the combination of vanilla, orange and chocolate in this dessert.

Zucchini, Tomato & Ricotta Phyllo Tart

Ingredients:

• 1 cup low-fat ricotta cheese
• 2 tbsp. crumbled feta cheese
• 1 tbsp. basil
• 1 ½ tsp. garlic, chopped
• 1 egg, beaten
• 1 zucchini, sliced 1/8-inch thick
• 1 tbsp. extra-virgin olive oil
• 5 cherry tomatoes, cut in quarters
• 3 tbsp. oat flour
• 3 tbsp. almond flour
• 8 sheets phyllo dough (9 x 12 inches)
• 1 tomato, cut in half, then sliced 1/8 thick (about 20 slices)
• nonstick cooking spray
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 425 F.
2. Combine the ricotta cheese, feta cheese, 2 teaspoons chopped basil, garlic, and egg. Mix well; season with salt and pepper.
3. Place sliced zucchini in a bowl. Season with salt and pepper. Let sit for 10 minutes to draw out some of the moisture. Drain and pat dry. Toss with 1 teaspoon oil. In a separate bowl, gently toss the cherry tomatoes with salt and pepper.
4. Combine oat and almond flour in a small bowl.
5. Line a sheet pan with parchment paper. Lay 1 large sheet of phyllo dough on the paper (keep the rest  of the dough covered with plastic wrap). Spray with nonstick spray and sprinkle lightly with the oat and almond flour mixture. Place another sheet of phyllo on top; gently press down. Spray sheet with olive oil spray and sprinkle lightly with oat and almond flour mixture. Repeat with the remaining sheets of phyllo, ending with a plain sheet of phyllo on top. Work quickly so the edges do not dry out. Spray the top sheet with nonstick cooking spray to prevent it from drying out. Roll up 1 inch of each edge toward the center, forming a rim. The final tart shell should be 7 inches by 10 inches.
6. Spread the ricotta mixture over the tart shell in an even layer. Place tomato slices slightly overlapping around the edge of the tart. Lay the zucchini slightly overlapping the tomatoes and on a bias down the center of the tart. Place the cherry tomatoes down the center of the tart. Sprinkle the entire tart with the remaining 1 teaspoon thinly sliced basil.
7. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Let cool on wire rack before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love spanakopita, then you'll love this Mediterranean pie as well. This dish is perfect for lunch, dinner or even a light appetizer. This tart is filled with Mediterranean herbs, olive oil, cheeses and vegetables. You can eat this as a pie or as an elegant pizza. You can eat this with your hands or with a knife and fork and this meal will be tasty.

Cranberry Cheesecake

Ingredients:

• 1 Basic Crumb Crust (See recipe)

Filling:

• 8 oz. Neufchatel cream cheese
• 8 oz. fat-free cream cheese
• 2 cups fat-free yogurt
• 1 cup fat-free cottage cheese
• 2 large eggs
• 2 large egg whites
• 1 cup granular sugar
• 2 tsp. vanilla extract

Topping:

• 1 (16 oz.) can whole cranberry sauce
• 3 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 tsp. grated orange zest

Makes 16 Servings

1. Preheat oven to 375 F. Follow the directions for the Basic Crumb Crust, using a springform pan. Press the crumb mixture into the bottom and 11/2 inches up the sides of the pan. Bake and let cool as directed. Reduce the oven temperature to 350 F. 
2. In a food processor, blend both cream cheeses, yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar, and vanilla extract and pulse until blended. Pour the mixture into the springform pan and place in the center of the oven.
3. Reduce the heat to 325 F and bake until the cheesecake is almost set but jiggles an bit when shaken, 70-75 minutes. Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill for at least 3 hours.
4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon, and nutmeg. Bring to a boil, stirring often; cook 1 minute. Dissolve the cornstarch in the water and stir into the saucepan; return to a boil an cook until mixture is thickened, 1 minute longer. Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator for at least 1 hour.
5. Spread the cranberry mixture over the top of the cake just before serving or after the cheesecake is well chilled.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. This cranberry cheesecake is so delicious and will give a new flavor to the holidays or any special occasion you may be celebrating. This cheesecake is very creamy and the cranberry topping gives it an extra kick of zing. You can reduce the amount of granulated sugar t o1/3 of a cup or don't add any and your cheesecake will taste good for sugar-free. You can use whole cranberries or add a touch of pomegranates to the topping and your cheesecake will be just as delicious.

Spinach & Artichoke Dip

Ingredients:

• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 can (13.75 oz.) artichokes in water, drained
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. garlic powder
• 3/4 cup part-skim ricotta cheese
• 3/4 tsp. salt
• 1/4 tsp. red pepper flakes
• pinch nutmeg
• 1/2 cup grated aged Asiago or Parmesan cheese

Makes 2 2/3 cups

 

In a food processor, combine the spinach, artichoke hearts,. oil, and garlic powder. Pulse until finely chopped. Add the ricotta, salt, hot pepper flakes, and nutmeg. Pulse until smooth. Add the Asiago and pulse until combined.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a great way to kick-start your healthy lifestyle or jump back on the bandwagon if you fell off. Spinach or artichoke dip is a popular party dip that is typically made from a lot of mayonnaise. This recipe calls for part-skim ricotta and Asiago cheese. You can use cottage cheese or reduced-fat cream cheese (I prefer Kraft Reduced-Fat Garden Vegetable cream cheese) and your dip will be just a smooth and creamy. Be sure to use canned artichoke hearts in stead of frozen or jarred marinated hearts canned are much more flavorful and are less fat-laden than those in the jar. This dip goes great with raw vegetables such as celery, carrots, fennel, bell peppers, asparagus, cucumber and yellow squash. It also goes great on top of chicken, turkey, pork, beef and even some fish too. As for the olive oil, I highly recommend using Garlic-Infused Olive Oil from the Imperial Olive for a more garlicky flavor. For more information, visit www.TheImperialOlive.com. 

Lamb Porcupines

Ingredients:

• 3/4 lb. lean ground lamb
• 2 oz. crumbled reduced-fat feta cheese
• 1/2 cup whole fresh cilantro leaves or mint leaves
• 1/3 cup quick-cooking whole-grain rice
• 1 large egg
• 1/2 tsp. dried marjoram
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (15 oz.) can crushed tomatoes
• 4 tbsp. part-skim ricotta cheese

Makes 4 Servings (2 meatballs each)

1. In a medium bowl, combine the lamb, feta, cilantro or mint, rice, egg, marjoram, salt, pepper and 1/4 cup water. Mix well. Shape into 8 golf ball-sized meatballs.
2. In a large skillet, heat the tomatoes over medium heat. Add the meatballs, cover, and cook for about 15 minutes, until the meat is cooked through and the rice is tender.
3. Spoon 2 meatballs and some sauce onto each of the 4 plates and top each serving with 1 tablespoon ricotta.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick and Easy Cookbook. These version of meatballs are called porcupines because the rice swells when the lamb is cooked. These meatballs originated from a Betty Crocker recipe made with beef and white rice. Every country has their own version of the meatball. This meatball is what I like to call Mediterranean meats Middle Eastern because it's lamb mixed with feta cheese and Greek and Turkish herbs. I was surprised and how they turned out. Most meatballs I've cooked in the past and to be broiled or cooked in the pan a long time. Not these meatballs! These meatballs were plump and juicy not to mention totally delicious. If you have access to fresh tomatoes, use them instead of canned tomatoes. There's nothing like cooked, fresh tomatoes. You can have these meatballs and tomatoes as leftovers the next day on French bread and have a meatball sub. Who says a meatball sub has to be Italian?

 



Lasanga with Meat Sauce

Ingredients:

• 9 lasagna noodles
• 1 tsp. fennel seeds
• 1 tsp. extra-virgin olive oil
• 1/2 lb. lean ground beef
• 1 onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 zucchini, chopped
• 2 (15 oz.) containers refrigerated marinara sauce
• 1 1/2 cups fat-free ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Pecorino Romano cheese

Makes 8 Servings

1. Cook the lasagna noodles according to package directions. Drain and rinse the noodles, then set aside.
2. In a small dry skillet over medium-low heat, cook the fennel seeds, shaking the pan and stirring constantly, until lightly browned and fragrant, 2-3 minutes. (Watch them carefully when toasting; seeds can burn quickly.) Transfer the seeds to a coffee grinder and grind to a powder or pound the seeds between two clean kitchen towels with a mallet until finely crushed.
3. In a large skillet over medium-high heat, heat the oil; add the beef, onion, bell pepper, and zucchini. Cook, stirring occasionally, until all the pan juices evaporate and the beef browns, about 10 minutes. Stir in the marinara sauce and fennel; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.
4. Preheat the oven to 375 F. In a 9 X 13-inch baking dish, spread one-fourth of the meat sauce. Top with 3 of the noodles; spread  with 1/2 cup of the ricotta. Repeat the layering twice, ending with the meat sauce.
5. Cover with foil and bake 30 minutes. Remove the foil and sprinkle with the mozzarella and Romano. Bake until heated through and the cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lasagna is comfort food that's a labor of love but worth the time and effort. This is what I call the ultimate Italian comfort food. It takes a lot of work in making this dish but it worth it in the end. The meat sauce is like a bolegnese sauce; it has ground beef, onions, garlic, vegetables and seasonings mixed in with marinara sauce. I really loved this lasagna because it was so full of flavor and was so filling. I added garlic to the lasagna because garlic always makes everything better. You can make this lasagna ahead of time. All you have to do is assemble the lasagna without the mozzarella and Romano cheeses; cover and refrigerate up to 2 days or freeze up to 2 months. When you want to cook it, thaw it out overnight in the refrigerator (if you froze it), cover it with tin foil and bake for 45 minutes at 375 F, then uncover, add the cheeses, and bake until heated through and the cheeses melt. You can use cottage cheese in place of the ricotta and use any kind of Italian cheese as a topping and the lasagna will still be delicious. I also highly recommend making your own marinara sauce to go with this dish because homemade marinara is the best because it's packed with rich flavors. 

Ricotta Pancakes with Berries

Ingredients:

• 2/3 cup whole wheat pastry flour
• 1 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1 cup fat-free ricotta cheese
• 1 large egg
• 1 large egg white
• 3/4 cup skim milk
• 3/4 tsp. vanilla extract
• 2 cups mixed berries

Makes 4 Servings

1. Whisk flour, sugar, baking powder, ginger,  and salt in a medium bowl. Whisk ricotta, egg, egg white, milk and vanilla together in a large bowl. Add dry ingredients to wet ingredients, stirring together until blended.
2. Spray a large skillet or griddle with nonstick spray and set over medium heat. Wet hot, drop batter by 1/4 cupfuls onto pan (work in batches if necessary to avoid crowding the pan). Cook each until underside is browned and bubbles begin to form on top, 3-4 minutes. Flip pancakes and cook other sides. Repeat with remaining batter, making 8 pancakes. Serve with berries.

WW POINTS VALUE: 5 pts. (2 pancakes and 1/2 cup berries per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love pancakes? Once in a while, everyone deserves a guilty pleasure comfort food and pancakes are certainly a guilty pleasure comfort food that can be enjoyed for breakfast lunch, dinner or brunch. I was cleaning out the refrigerator and these pancakes looked to good to pass up. Pancakes made from ricotta cheese and some spices are absolutely delicious. They are nice and fluffy and they melt in your mouth along with the mixed berries. I also highly recommend adding a touch of cinnamon and /or nutmeg to these pancakes in your dry ingredients because cinnamon and nutmeg always make every sweet dish tastier. If you have any leftover pancakes, you can store them in the freezer and take them out when you feel like having your comfort food craving. 

Lemon Cheesecake

Ingredients:

• 1 1/2 lbs. reduced-fat ricotta cheese
• 1 1/2 lbs. reduced-fat cream cheese
• 1/2 cup + 1 tbsp. sugar substitute
• 1/2 cup granular sugar substitute
• 2 tsp cornstarch
• juice of 1 lemon
• 2 tsp flour
• 5 eggs
• 3 tsp vanilla extract
• 1 1/2 cups fat-free sour cream

Makes 10 Servings

1. Preheat the oven to 400 F.
2. Coat a 10" springform pan with cooking spray and line the sides with a double layer of 6"-wide waxed paper.
3. In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cream cheese, 1/2 cup of the sugar substitute and sugar until smooth. Beat in the cornstarch, lemon juice, flour eggs and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan.
4. Bake for 1 hour and 10 minutes, or until the top of the cake is brown. Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
5. In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before serving.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Who does not love cheesecake? I made this healthy version for the first time and I must say it was pretty good. Cheese cake is great when you want to cool off in the heat. The original recipe called for 1 1/2 pounds fat-free cottage cheese; I WOULD NEVER use cottage chees when making cheesecake. I only use cream cheese and sometimes ricotta for a different texture. I was also a little nervous about putting sour cream on top of cheesecake because that's not what you normally do. I was actually surprised that it tasted so good on top of the cheesecake. This was a totally different cheesecake because of the combination of the ricotta and cream cheese and it was totally delicious. This is a nice treat for this summer because it's light and refreshing. 

Whole Wheat Vegetable Lasagna

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 zucchini, sliced
• 2 cups (16 oz.) reduced-fat ricotta cheese
• 1 egg
• 1 tbsp dried basil
• 1/4  tsp salt
• 1/4 tsp freshly ground black pepper
• 2 cups low-sugar marinara sauce
• 9 whole-wheat lasagna noodles, cooked
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded reduced-fat mozzarella cheese

Makes  12 Servings

1. Preheat the oven to 350 F. Coat a 9" X 13" baking dish with cooking spray.
2. Heat the oil in a medium skillet over medium heat. Add the zucchini and cook for 5 minutes, or until crisp-tender. Remove from the heat and set aside.
3. In a medium bowl, combine the riccotta, egg, basil, salt and pepper. Set aside 1/2 cup of the spaghetti sauce.
4. Place 3 lasgna noodles in the prepared baking dish. Evenly spoon half of the spaghetti sauce over the noodles. Top with half of the ricotta mixture, half of the spinach, half of the zucchini and half of the Parmesan. Repeat layering with 3 more noodles and the remaining ingredients. End with remaining 3 noodles. Spoon the remaining sauce over top and sprinkle with the mozzarella.
5. Cover with foil and bake for 25 minutes. Uncover and bake for 20 minutes longer, or until hot and bubbly. Let stand for 10 minutes before serving.
    

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Lasanga is a wonderful comfort food that is perfect for a weekend dinner. I really enjoyed the filling of this lasagna but the noodles weren't very good. It all depends on what kind of whole wheat noodle you use. I recommend the regular lasagna noodles because they make the lasagna taste so delicious. 

Cannoli Tartlets

Ingredients:

• 2 cups part-skim ricotta cheese
• 1/4 cup granular sugar substitute
• 4 ounces bittersweet chocolate, finely chopped
• Pinch of ground cinnamon
• 1 tsp vanilla extract
• 2 boxes mini whole-wheat phyllo shells (15 shells each)
• 1/4 cup finely chopped unsalted pistachio nuts

Makes 30 tartlets

1. Stir together ricotta, sugar substitute, chocolate, cinnamon and vanilla in a medium bowl until well combined. Chill, covered, until ready to prepare tartlets.
2. No more than 2 hours before serving, fill mini phyllo shells with about 1 tablespoon ricotta filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.

WW POINTS VALUE: 2 pts (per tartlet)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. A cannoli is a pastry that originated in Sicily and means little tube. Cannoli are very popular in Italian cuisine that is made of tube-shaped shells of fried pastry dough that's filled with a sweet, creamy filling usually containing ricotta cheese. These cannoli from South Beach get a healthy makeover and they taste just as good. The phyllo tarlet shells replace the fried pastry dough. The filling does have the traditional ricotta filling but there's less sugar and more sweet flavors such as chocolate, ground cinnamon, vanilla and nuts to make this sweet treat heavenly delicious. I absolutely loved these sweet treats and I highly recommend serving these treat at your next party or get-together because they are so good and people will be talking about them for days.