Chicken & Bell Pepper Fajitas

 Ingredients:

• 2 tbsp. lime juice
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• pinch red pepper flakes
• 3/4 lb. boneless, skinless chicken breasts, cut on diagonal into thin strips
• 2 tsp. canola oil
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 onion, thinly sliced
• 4 (6-inch) fat-free flour tortillas, warmed
• 1/2 cup salsa
• 1/4 cup sour cream

Makes 4 Servings (1 fajita, 2 tablespoons salsa, & 1 tablespoon sour cream per serving)

1. To make marinade, combine lime juice, soy sauce, chili powder, cumin, and pepper flakes in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or up to over night. Remove chicken from marinade; discard marinade. 
2. Heat 2 teaspoons of oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring, until softened, about 5 minutes, adding 1 or 2 tablespoons water if skillet becomes dry. Transfer to plate; keep warm. 
3. Increase heat to medium-high. Add remaining 2 teaspoons oil in skillet. Add chicken and cook, stirring, until cooked through, about 5 minutes. 
4. Place tortillas on work surface; top each with one-fourth of chicken vegetables. Roll up tortillas to enclose filling. Serve with salsa and sour cream. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. Fajitas are a wonderful comfort food of the Latin culture. They are flavorful, they quickly fill you up and leave you satisfied. These fajitas are delicious they will quickly become a favorite in your home. You can use any kind of protein in this dish such as chicken, turkey, beef, pork and even fish in this recipe and your fajitas will be delicious. 

Crudites with Arugula Pesto Dip

 Ingredients:

• 2 large bunches basil, leaves picked and stems discarded
• 1 large bunch arugula, trimmed
• 1/4 cup pine nuts
• 1 medium garlic clove, peeled
• 1/2 tsp. salt
• 6 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. reduced-fat sour cream
• assorted fresh vegetables, such as asparagus, bell peppers, carrots, endive, radishes, and snow peas, cut up for dipping

Makes 1 1/2 cups dip

1. Finely ground basil, arugula, pine nuts, garlic, and salt in a food processor or blender. 
2. With machine running, add oil and lemon juice in a slow and steady stream. Add sour cream and process briefly just to combine. Transfer to a serving bowl, cover, and chill for 1 hour or overnight for flavors to blend. Serve at room temperature with assorted vegetables for dipping. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Crudites with homemade dip is quite delicious when it's done right. Arugula pesto is quite delicious; it has a peppery flavor to it. I added a touch of Parmesan cheese for a more traditional salty flavor and Parmesan cheese is a common ingredient in pesto. If you don't have arugula on hand, spinach or kale will work just as well and the pesto will be delicious. The leafy greens also adds nutrients such as calcium, folate and fiber. Serve this pesto with vegetables, grilled proteins of your choice or toasted bread and you and your guests will be satisfied. 

Chocolate Peanut Butter Mug Muffins

Ingredients:

• 2 Tbsp. creamy natural peanut butter, unsalted and unsweetened
• 1 ½ Tbsp. unsalted butter or ghee
• 1 Tbsp. ground flaxseeds
• 1 scoop (about 2 Tbsp.) keto friendly vanilla protein powder
• ¼ tsp. baking powder
• 2 ½ Tbsp. full-fat sour cream or plain whole-milk Greek yogurt
• 1 large egg
• 2 tsp. powdered erythritol sweetener
• 2 Tbsp. sugar-free chocolate chips

Makes 2 Servings (1 muffin per serving)

1. Split all ingredients except for the chocolate chips between two large mugs. Whisk with a fork until well combined.
2. Stir in the chocolate chips.
3. Cook in the microwave for about 1 to 1 ½ minutes, until the mixture is set in the center.

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Peanut butter and chocolate is a delicious and decadent combination. You can enjoy this muffin in minutes and it is melt-in-your-mouth delicious. if you want to give these muffins a more chocolatey flavor and creamier texture, add 1/2 a tablespoon  of unsweetened cocoa powder  and increase the sour cream or yogurt to 3 tablespoons and you will be satisfied. You can enjoy these muffins anytime of day. 

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Crust:

• 1 1/2 cups reduced-fat graham cracker crumbs (about 10 graham crackers)
• 1 tbsp. unsalted butter
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Topping:

• 2 cups fat-free sour cream
• 1/4 cup granulated sugar

Cake:

• 4 (8 oz.) packages light cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla extract

Sauce:

• 2 tbsp. granulated sugar
• 1 tbsp. cornstarch
• 2 cups fresh or thawed frozen blueberries
• 1 tbsp. water
• 1 tbsp. lemon juice

Makes 32 Servings (1/32 of cake per serving)

1. Preheat the oven to 350 F. Spray a 10-inch springform pan with nonstick spray.
2. To make the crust, stir together cracker crumbs, butter, cinnamon and nutmeg in a medium bowl until moistened. Press crumb mixture firmly  onto bottom of prepared pan; refrigerate. 
3. To make topping, stir together sour cream and sugar in a bowl; cover and refrigerate. 
4. To make cake, with electric mixer on medium speed, beat cream cheese in large bowl until very smooth. Gradually add sugar, beating  well after each addition. Beat in egg whites, lemon zest and juice, and vanilla until blended. Pour batter over crust. 
5. Bake until center of cheesecake jiggles slightly, 55-60 minutes. Let cool in pan on wire rack 15 minutes. Spoon sour cream topping over cake; spread evenly with narrow metal spatula. Refrigerate at least 8 hours or up to 2 days. 
6. To make sauce, stir together sugar and cornstarch in medium saucepan. Add blueberries and water; cook over medium heat, stirring, until berries soften and sauce bubbles and thickens, about 4 minutes. Remove saucepan from heat and stir in lemon juice. Transfer sauce to serving bowl and refrigerate until cool. 
7. To serve, with thin knife dipped into hot water, cut cake into 32 wedges, dipping knife between cuts and shaking off excess water. Serve cake wedges topped with blueberry sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. The original recipe called for light corn syrup but I eliminated the corn syrup and added ground cinnamon and nutmeg to add more flavor to the crust and it was delicious. I also cut the granulated sugar in this cheesecake and added a little more lemon juice and limoncello for a more lemony flavor and the cheesecake was delicious. The blueberries add a nice, tart flavor to the cheesecake as well. 

Peppery Steak with Horseradish Cream

Ingredients:

• 1 1/2 lbs. London broil or other sirloin steak (about 1 inch thick)
• 1 tsp. extra-virgin olive oil
• 2 tbsp. cracked black pepper
• 1/2 cup reduced-fat sour cream
• 2 tsp. prepared horseradish
• salt

Makes 4 Servings

1. Rub steak with oil and pepper, pressing pepper into steak; season well with salt. Heat grill pan over medium-high heat or heat oven to broil. Grill or broil steak 5- 6 minutes per side for medium-rare. Transfer to a cutting board and cover loosely with foil to keep warm. Allow meat to rest for 5 minutes before thinly slicing across the grain. 
2. While steak is resting, mixing together sour cream and horseradish; season to taste with salt. Serve horseradish cream with steak. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Grilled steak is so delicious any day of the week. The horseradish cream packs with a pungent heat and it goes great with steak, grilled vegetables and even in salads and sandwiches. I highly recommend adding minced garlic to the steak because garlic always makes everything taste better. 

Stuffed Pepper Tacos

Ingredients:

• 4 bell peppers
• 1 lb. lean ground beef
• 1 sweet onion, diced
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• ½ cup pico de gallo
• 1 avocado, diced
• 4 Tbsp. cheddar cheese, shredded
• 4 Tbsp. sour cream
• 1 jalapeno, seeded and sliced (optional)

Makes 4 Servings (1 taco per serving)

1. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the diced onion  and garlic and cook for about 2 minutes.
2. Add the lean ground beef to the onions. Cook until brown and no longer pink.
3. Add the cumin and ¼ of cup water. Stir and simmer uncovered until the liquid is gone. Remove from heat. 
4. Prepare the bell peppers by slicing in half and removing the stems and seeds.
5. Assemble the pepper tacos by placing each bell pepper on a plate or sheet pan and filling each with the ground beef. 
6. Top each taco equally with cheddar cheese, pico de gallo, avocado, jalapeno and sour cream. Serve two pepper halves on a plate. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. Tacos are a delicious comfort food. These tacos are keto-friendly and gluten-free. You can enjoy tacos without the taco shells. If you stuff taco filling into raw bell peppers, they will hold together just as well and taste just as good as in a shell. Bell peppers are the ultimate low-carb vegetable because they are crunchy, colorful and add a touch of sweetness to your meals. You can use ground turkey in place of the ground beef and the tacos will be just as delicious. 

Beef Stroganoff

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 lb. steak, cut in 1-inch pieces
• 1 yellow onion, diced
• 1 garlic clove, minced
• 8 oz. white or baby bella mushrooms, sliced
• 1 cup beef broth
• 1 cup heavy cream
• 1 tbsp. tomato paste
• ½ cup sour cream
• ¼ cup fresh parsley, roughly chopped
• salt
• freshly ground black pepper

Makes 6 Servings

1. Add the olive oil to a large pan over medium heat.
2. Add the steak cubes to the pan and sauté for about 1 minute on each side or until lightly browned.
3. Remove the steak from the pan and set aside on a plate.
4. Using the same pan, sauté the onions, mushrooms and garlic until cooked and onions are transluscent, about 5 minutes.
5. Add the steak back to the skillet. 
6. Add beef broth, tomato paste and heavy cream to the pan and bring to a boil.
7. Turn the heat down and simmer until the steak becomes tender, about 15 minutes.
8. Stir in the sour cream and season with salt and pepper. 
9. Garnish with parsley and serve.

WW POINTS VALUE: ?

Note: This recipe appears on the South Beach Diet website. Beef Stroganoff is a simple and an elegant dish that can be enjoyed by everyone. This version of the dish is Keto friendly and it omits the pasta and rice. This dish is filled with meat and vegetables and is very filling. I added tomato paste to this dish for a extra kick of flavor and it makes the dish more decadent.

Creamy Broccoli Soup

Ingredients:

• 2 cups broccoli florets
• 1 tbsp. extra-virgin olive oil
• 1 cup onion, finely chopped
• 1/2 cup celery, chopped
• 1 tsp. garlic, minced
• 1 cup broccoli stems
• 3 cup low-sodium chicken broth
• 1 bay leaf
• 1 tsp. thyme, chopped
• 1/2 cup canned white beans, drained
• 1 tbsp. sour cream

Makes 4 (1 cup) Servings

1. Fill a mixing bowl halfway with ice and enough water to cover it. Bring a pot of water to boil and cook the broccoli florets until they are tender. Using a slotted spoon, transfer the florets from the pot to the ice bath. Remove when they are cold, in about 1 minute. Set aside. 
2. Heat a pot over medium heat. Add olive oil, onion, celery. Cook for 4 minutes until translucent. Add garlic and cook until aromatic Add broccoli stems and cook for 10 minutes over low heat until soft. 
3. Add chicken stock, bay leaf, thyme, and beans. Bring to a simmer. 
4. Add broccoli florets. Simmer for 5 minutes or until warm. 
5. Remove bay leaf. Pour soup into a blender and blend until completely smooth. Adjust seasoning and stir in sour cream. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Homemade soup is delicious. This soup is flavorful and tasty. The cannellini beans and a touch of sour cream give this soup a creamy texture to it. If you don't have celery on hand, use chopped carrots and the soup will taste just as good. There are four servings of vegetables in this soup, you will forget it's good for you.  

Dog 'N' Dips

Ingredients:

Dogs:

• 5 (97 % fat-free) beef hot dogs

Heat a grill or grill pan over medium-high heat. Grill hot dogs until well browned on all sides, 7-10 minutes. Remove from pan, allow to cool slightly, and slice each hot dog on the bias into 8 equal pieces (about 3/4-inch each). Skewer each piece with a toothpick and set on a serving platter. Serve warm with dips. 

Makes 10 (4-piece) servings 

WW POINTS VALUE: 1 pt. 

Herbed Mustard Dip:

• 1/2 cup Dijon mustard
• 2 tbsp. mayonnaise
• 1/2 cup chopped fresh basil
• 1 tbsp. minced red onion

Stir together mustard, mayonnaise, basil, and onion in a small bowl. Serve with hot dogs. 

Makes 2/3 cup (1 tbsp. per serving)

WW POINTS VALUE: 1 pt. 

Roasted Red Pepper Dip:

• 3 large roasted red peppers (from a jar)
• 3 tbsp. low-fat cottage cheese
• freshly ground black pepper
• hot pepper sauce

Puree red peppers and cottage cheese in a blender or food processor until smooth. Season to taste with black pepper and pepper sauce, if using. Serve with hot dogs. 

Makes 1 cup (1 tbsp. per serving)

WW POINTS VALUE: 0 pts.

Sauerkraut Dip:

• 1/2 cup sauerkraut, finely chopped
• 1/4 cup + 2 tbsp. reduced-fat sour cream
• 1 celery stalk, minced
• freshly ground black pepper

Stir together sauerkraut, sour cream, and celery in a small bowl. Season to taste with pepper. Serve with hot dogs.  

Makes 1 cup (1 tbsp. per serving)

WW POINTS VALUE: 0 pts. 

Note: These recipes appear in the South Beach Diet Parties & Holidays Cookbook. Hot dogs can be a delicious treat for all ages. These hot dogs have a new twist on them. They are not served with buns and the dips are homemade and flavorful. You don't need to put these hot dogs in buns. You can serve these dogs on toothpicks and have little serving bowls for the flavorful dips. You can also use turkey and vegetarian hot dogs in this recipe and everything will still be delicious. You can also use the flavorful dips on burgers as well. 

Salmon Mousse

Ingredients:

• 1 cup nonfat or low-fat plain yogurt
• 1/2 cup cold water
• 1 envelope unflavored gelatin
• 1 (15 oz.) can pink salmon, drained
• 2/3 cup reduced-fat sour cream
• 1 (6 oz.) jar prepared horseradish, drained and squeezed dry (about 1/4 cup) 
• 3 tbsp. finely chopped red onion
• 1 tbsp. chopped fresh dill or 1/2 tsp dried dill, crumbled
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. paprika
• chopped dill for garnish
• 60 cucumber slices or low-sodium whole grain crackers

Makes 20 (3 tbsp.) Servings 3 cucumber slices or 3 crackers per serving

1. Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes. 
2. Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.
3. Puree yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor. 
4. Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mouse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve. 

WW POINTS VALUE: 1 pt. with cucumber or 2 pts. with crackers

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This hors d'oeuvre is both creamy and delicious and can per served at a party or be enjoyed as a light snack or lunch. Don't be intimidated by this recipe. It's actually quite good. You can serve cucumbers and any other raw vegetable with this mousse and you will be quickly filled up. 

Poached Salmon with Cucumber-Dill Sauce

Ingredients:

Salmon:

• 2 cups dry white wine
• 2 cups water
• 1/2 tsp. chicken-flavored bouillon cubes
• 6 peppercorns
• 4 sprigs fresh dillweed
• 2 bay leaves
• 1 rib of celery
• 1 small lemon, sliced
• 6 (4 oz.) salmon fillets, 1/2-inch thick

Cucumber-Dill Sauce:

• 1/3 cup peeled, seeded, finely chopped cucumber
• 1/3 cup fat-free sour cream
• 1/3 cup plain fat-free yogurt
•  2 tsp. chopped fresh dillweed
• 1 tsp. Dijon mustard
• fresh dillweed sprigs

Makes 6 Servings 

To make the salmon:

1. Combine the wine, water, bouillon peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
2. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.

To make the cucumber-dill sauce:

1. In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed and mustard.
2. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the South Beach Diet Book. This is a delicious dinner to kick-start your healthy lifestyle or if and when you fell off the healthy bandwagon and want to jump back on. If you don't want to poach the salmon, you can marinate the salmon in this liquid, grill the salmon and then serve the salmon with grilled vegetables of your choice with the Cucumber-Dill sauce. The sauce is actually nice with the grilled fish and vegetables. 

Layered Chicken Taco Salad

Ingredients:

• 2 tsp. canola oil
• 1 lb. ground chicken  breast 
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp. ground cumin
• 1 tbsp. ground dark chili powder
• 1 (8 oz.) can no-salt-added tomato sauce
• 1/4 cup water
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 cup fat-free refried beans
• 3 cups shredded iceberg lettuce
• 1/2 cup salsa verde
• 1/4 cup fat-free sour cream
• 12 reduced-fat tortilla chips

Makes 6 Servings (3/4 cup salad with 2 tortilla chips per serving)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, garlic, onions, cumin and chili powder. Cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes. Stir in the tomato sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the liquid has evaporated, about 6 minutes. Remove the skillet from the heat; stir in the cheese and cilantro.
2. Spread the beans in the bottom of a 7 X 11-inch baking dish; top with a layer of the lettuce, hen with the chicken mixture, salsa, and finally a layer of sour cream. Tuck the chips around the dish. Serve at once.

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a wonderful dish to enjoy during the game day, movie night or any night of the week. It's quick, easy and flavorful. If you don't have ground chicken available, ground turkey works just as well. If you don't have salsa verde on hand, use homemade guacamole or homemade tomato salsa and the dish will be just as tasty. 

Grilled Chicken Salad with Green Goddess Dressing

Ingredients:

• 1/2 cup fat-free sour cream
• 1/4 cup fat-free mayonnaise
• 1 bunch fresh chives, chopped
• 2 tbsp. coarsely chopped fresh tarragon
• 1 tbsp. white vinegar
• 1 tsp. Worcestershire sauce
• 4 (1/4 lb.) boneless, skinless chicken breast halves
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (16 oz.) bag iceberg salad mix

Makes 4 Servings (1 chicken breast half with 1/2 tablespoon dressing and about 1 3/4 cups per serving)

1. Puree the sour cream, mayonnaise, chives, tarragon, vinegar, and Worcestershire sauce in a blender.
2. Spray a grill rack with extra-virgin nonstick spray; prepare the grill for a medium-hot fire. Lightly spray the chicken with nonstick spray; sprinkle with the salt and pepper.
3. Place the chicken on the grill rack and grill until cooked through, about 6 minutes on each side. Transfer to a cutting board.
4. Transfer 2 tablespoons of the dressing to a small bowl; set aside. Combine the salad mix and the remaining dressing in a large bowl; mix well. Divide the salad among 4 plates. Cut each chicken breast  on the diagonal into 1/4-inch-thick slices; arrange 1 breast half on top of each salad. Drizzle the chicken evenly with the reserved 2 tablespoons dressing.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This quick and easy salad is tasty and delicious. The grilled chicken is succulent and juicy and it goes great in this salad. You can also add sliced tomatoes, carrots and celery to this salad to make it more filling. If you don't have tarragon leaves on hand, substitute 1/4 cup of sliced fresh basil leaves and the salad will be just as tasty, Also season the chicken with salt, pepper and minced garlic to make the chicken more flavorful. 

Cold Lemon Souffles

Ingredients:

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 1/2 cups granulated sugar
• 1/4 cup grated lemon zest
• 6 large eggs, separated, at room temperature
• 3/4 cup + 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 2 cups fat-free sour cream

Makes 8 Servings (1 soufflé per serving)

1. Wrap a folded strip of heavy-duty foil around each of eight (6 oz.) soufflé dishes to form a collar that extends 2 inches above the rims; secure with tape. Spray the insides of the dishes and foil with nonstick spray.
2. Sprinkle the gelatin over the water in a small bowl. Let stand until softened, about 5 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin is completely dissolved.
3. Put 1 cup of sugar and the lemon zest in a food processor; pulse until finely ground. With an electric mixer on medium speed, beat the egg yolks, lemon-sugar mixture, lemon juice, and salt in a deep large bowl until combined. Fill a medium saucepan with about 1 1 .2 inches of water and bring almost to a simmer over medium-low heat. Set the bowl with the egg yolk mixture over the saucepan and beat until very thick and pale or 160 F in an instant-read thermometer, a bout 15 minutes. Remove the bowl from the saucepan. Add the gelatin mixture and beat until the mixture comes to room temperature; set aside.
4. With clean beaters and the mixer on medium speed, beat the egg whites in a large bowl until soft peaks form. Increase the speed to medium-high. Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until stiff.
5. Beat the sour cream on medium-high speed in a medium bowl until fluffy, about 3 minutes. Place the bowl containing the egg yolk mixture in a larger bowl filled with ice water and whisk until just the mixture begins to thicken. Gently fold in the sour cream, then the beaten egg whites just until no white streaks remain. Divide evenly among the soufflé dishes; smooth the tops. Refrigerate until chilled and set, at least 3 hours or up to overnight. Remove the collars and serve at once.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by this recipe. The end result is delicious. These takes on soufflés and lemony and flavorful. One bite of these and you feel like you're eating lemon meringue pies without the meringue or pie crust. You can add a touch of berries to these treats for a more fruity flavor.  

Cajun-Style Chicken Dip

Ingredients:

• 1/3 cup fat-free sour cream
• 2 tbsp. fat-free cream cheese
• 1 tbsp. lemon juice
• 1/4 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. hot pepper sauce
• 1/8 tsp. cayenne
• 1 cup finely chopped cooked chicken breast
• 2 tbsp. minced onion
• 2 garlic cloves, minced
• 1 tbsp. chopped fresh dill

Makes 8 Servings (1 tbsp. per serving)

 

Combine the sour cream, cream cheese, lemon juice, cumin, salt, black pepper, hot pepper sauce, and cayenne in a medium bowl until well blended. Add the chicken, onion, garlic, and dill; stir until blended. Transfer the dip to a serving bowl. Serve at once or cover and refrigerate for up to several hours.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dip is delicious with or without the chicken. This dip is delicious with vegetables, baked tortilla chips and goes great on other proteins as well. I added garlic to this dip because garlic always makes everything taste better.

Chicken with Carmelized Onion & Tomato on Rye

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, thinly sliced
• 1/2 tsp. fresh thyme leaves
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 (1/4-lb.) boneless, skinless chicken breasts
• 4 tsp. light sour cream
• 4 slices rye or pumpernickel bread
• 4 large slices tomato

Makes 4 Servings (1/2 sandwich per serving)

1. Heat the oil in a large skillet over medium heat. Add the onion, thyme, salt, and pepper. Cook, stirring frequently, until the onion turns deep golden brown, about 10 minutes. Transfer to a bowl and cover to keep warm.
2. Put the same skillet over medium heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, 12-14 minutes.
3. Spread 1 teaspoon of the sour cream on each slice of bread. Divide the onion between the 2 bread slices, top with the tomato and warm chicken, then top each with a slice of the remaining bread. Cut each sandwich in half and serve while warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call a gourmet sandwich. The onions are so delicious with the tomato and chicken. When you cook the chicken, don't forget to season with salt, freshly ground pepper and garlic for a flavorful chicken. I highly recommend adding some leafy greens to the sandwich to make it more filling and the points value might be affected.



Beef Tenderloin with Horseradish Sauce

Ingredients:
Tenderloin:

• 1 (4 lb.) whole beef tenderloin, tied
• 2 tbsp. coarsely ground black pepper
• 1 tsp. dried rosemary, crushed
• 1/2 tsp. salt
• 2 tbsp. extra-virgin olive oil

Sauce:

• 1 (8 oz.) container reduced-fat sour cream
• 2 tbsp. prepared horseradish
• 1 1/2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 8 (6 oz.) servings & 1 cup sauce (2 tablespoons sauce per serving)

1. Heat the oven to 450 F.
2. For the tenderloin: Place the meat in a large baking pan. Combine pepper, rosemary, and salt in a small bowl. Rub meat all over with oil, then rub in seasonings.
3. Roast until meat thermometer measures 125 F for medium-rare, 30 to 35 minutes. Allow meat to rest for 15 minutes before slicing into 1/4-inch-thick slices. Serve warm with horseradish sauce.
4. For the sauce: While meat is cooking, whisk together sour cream, horseradish, vinegar, mustard, salt, and pepper in a small bowl. Serve at room temperature with tenderloin.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook.  This is the perfect main course when you're having company over for an elegant dinner. The beef tenderloin is seasoned in a simple way and the horseradish sauce is easy to make. The sauce can be adjusted can be adjusted easily with a little more horseradish or Dijon mustard if you want more heat. If you don't have beef tenderloin on hand, you can use sirloin steak, skirt steak, or flank steak and grill the meat and serve the sauce on top of the meat and the meal will still be elegantly delicious. 

Slow-Cooker Turkey Meatballs Mustardy Sour Cream Sauce

Ingredients:

• 3 slices firm whole wheat bread, torn into pieces
• 1 lb. ground skinless turkey breast
• 1/3 cup finely chopped onion
• 1 large egg
• 2 tbsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp. A1 steak sauce
• 1/2 cup fat-free sour cream

Makes 6 Servings

1. Preheat the oven to 450 F. Spray a large rimmed baking sheet with nonstick spray.
2. Put the bread into a food processor or blender and pulse until it forms fine crumbs. Combine the bread crumbs, turkey, onion, egg, 1 tablespoon of the mustard, salt and pepper in a large bowl. With damp hands, form the mixture into 36 meatballs. Place the meatballs on the baking sheet. Bake until lightly browned, about 15 minutes.
3. Transfer the meatballs to a 5 or 6-quart slow cooker. Mix together the broth, the remaining 1 tablespoon mustard, and steak sauce in a glass measure; pour over the meatballs. Cover and cook until the meatballs are firm and cooked through the sauce has thickened slightly, 1-2 hours on high or 2-4 hours on low.
4. Just before serving, stir in sour cream until blended.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This comfort food is perfect to cook during the cold weather months on the weekend. Turkey meatballs are actually delicious. The meatballs come out firm and flavorful after coming out of the slow-cooker. I added minced garlic and parsley to the meatballs to make them more flavorful and the end result was delicious. The sauce is flavorful too. Serve these meatballs on top of cooked whole wheat couscous or cooked quinoa and the point value will increase the points value to 3 for a more filling meal.

Chicken and Tomatillo Enchilada Casserole

Ingredients:

• 2 lbs. tomatillos, husked and rinsed
• 1 cup chopped scallions
• 1/2 cup chopped fresh cilantro
• 1 or 2 jalapeno peppers, seeded and minced
• 2 large garlic cloves, minced
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 12 (6-inch) corn tortillas
• 3 cups shredded cooked chicken breast
• 12 tbsp. shredded reduced-fat Mexican cheese blend
• 12 tbsp. fat-free sour cream

Makes 6 Servings (2 enchiladas per serving)

1. Preheat oven to 350 F. Spray a 9 x 13-inch dish or casserole dish with nonstick spray.
2. Put tomatillos in a food processor and process until finely chopped. Stir together tomatillos, scallions, cilantro, jalapeno, garlic, salt and pepper in a large shallow bowl.
3. Dip both sides of 1 tortilla into tomatillo mixture. Place tortilla on foil on work surface; top with about 1/4 cup of chicken, 1/2 tablespoon of Mexican cheese blend, and 1 tablespoon of sour cream. Fold two opposite sides of tortilla over to enclose filling. Place enchilada, seam side down, in prepared baking dish. Repeat with remaining tortillas, chicken, 5 1/2 tablespoons of cheese, and sour cream, making total of 12 enchiladas. Pour remaining tomatillo mixture over enchiladas and sprinkle with remaining 6 tablespoons cheese.
4. Cover baking dish with foil. Bake 20 minutes; uncover and bake until heated through, about 10 minutes longer.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Mexican food is a wonderful comfort food that can be enjoyed during the cold winter months. Don't be intimidated by tomatillos. Tomatillos are called Mexican green tomatoes and belong to the tomato family. They look like small green tomatoes but they have papery husks on them which you can peel off. This casserole is flavorful and delicious. You can even used boneless, skinless turkey breast in place of the chicken and the casserole will still be delicious. I highly recommend using sharp cheddar or Monterey jack cheese in this recipe for a sharp, Mexican flavor.

Rich Chocolate Mousse

Ingredients:

• 2/3 cup fat-free half-and-half
• 8 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. vanilla extract
• pinch salt
• 1 1/2 cups fat-free sour cream

Makes 4 Servings (3/4 cup per serving)

1. Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
2. With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the  mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your dessert and eat it too. Chocolate mousse is a classic French guilty pleasure it make you wonder how you can enjoy it with all the sugar. This chocolate mousse is sugar free, creamy and rich. The sour cream adds tang to the mousse. It is also recommended that adding a teaspoon or two of your favorite liqueur such as raspberry, orange, mint, hazelnut, Kahlua or any other liqueur while beating the sour cream, will add another layer of flavor to the mousse. They're right. The liqueur also makes the mousse richer.