Chocolate Brownie Cookies

Ingredients:

• 1 cup almond flour, finely ground
• ¾ cup stevia or erythritol
• 2 large eggs
• ½ cup dark chocolate cocoa powder, unsweetened
• ¼ cup avocado oil (or other vegetable oil)
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• ¼ tsp. salt
• ½ cup powdered or confectioners erythritol/stevia (optional)

Makes 20 Servings (1 cookie per serving)

1. In a large bowl, combine the cocoa powder, vanilla, sweetener and oil. Mix well.
2. Add one egg at a time to the large bowl and use a blender or whisk to combine. Blend until smooth.
3. In a separate bowl, mix together the almond flour, baking powder and salt.
4. Add the dry ingredients to the large bowl. Knead until it becomes smooth.
5. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 5 hours.
6. Preheat oven to 350°F. 
7. Form 1" dough balls with your hands and place them on a baking sheet. Press down in the middle to flatten them.
8. Baking for about 12 minutes.
9. When cookies are slightly cooled (but still warm), cover them in the powdered sweetener (optional).
10. Cool completely and store in an airtight container.

WW POINTS VALUE:

Note: This recipe appears in the South Beach Diet Keto Cookbook. If you can't decide between brownies or cookies, these chocolate treats are for you. These treats are a combination of brownies and cookies and they are so delicious. They are also gluten-free because they are made from ground almonds. These brownie cookies are so chocolately and delicious you will be satisfied after only two.

Indian Spiced Grilled Chicken

Ingredients:

• 3/4 cup plain nonfat or low-fat yogurt
• 2 tbsp. fresh lemon juice
• 4 tsp. garam masala
• 2 tsp. paprika
• 1/4  tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 10 (6 oz.) boneless, skinless chicken breasts
• 1 tbsp. vegetable oil

Makes 10 (6 oz.) Servings

1.  Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper and cayenne in a small bowl. Divide mixture between 2 large resealable plastic bags. Place 5 chicken breasts in each bag, seal bags and turn to coat chicken with marinade. Lay bags flat in the refrigerator. Refrigerate at least 2 hours or over night.
2. Heat grill or grill pan to medium-high. Remove chicken from bags. Brush grill with oil and grill chicken until cooked through, about 7 minutes per side. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Here's another dish that is a great way to kick-start your healthy lifestyle. Indian food has its share of spices and can be flavorful. Garam masala is a classic Indian spice mixture that means hot spices. Garam Masala is a blend of spices that are common in Northern Indian and South Asian cuisines and contains ground black or white peppercorns, cinnamon, cloves, coriander, cardamom, cumin, dried chiles, fennel, mace and nutmeg. You can find this in the spice section of your supermarket or make your own variation. This version of grilled chicken is so juicy and succulent it will leave you filled up and satisfied. 

Mojo-Marinated Chicken and Vegetable Kebabs

Ingredients:

• 1 cup fresh orange juice, (from about 4 oranges)
• 2/3 cup fresh lime juice (about 5 limes)
• 1/3 cup  fresh oregano leaves
• 3 tbsp. vegetable oil
• 6 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. boneless skinless chicken breasts, cut into 1 to 1 1/2-inch pieces
• 1 medium red onion, cut into big chunks
• 1 medium sweet red pepper, cut into big chunks
• 1/2 medium zucchini, cut into big chunk
• 4 cups mixed greens   

Makes 4 Servings (1 skewer and about 1 cup salad per serving)

1. Combine orange juice, lime juice, oregano, oil, garlic and salt in the jar of a blender; blend until smooth. Set aside 1/4 cup marinade; place remainder marinade in a shallow dish. Add chicken and vegetables to dish; marinate 30 minutes in refrigerator.
2. Evenly divide chicken and vegetables among four 10-inch skewers; brush with marinade remaining in dish and then discard marinade. Grill skewers until lightly charred and cooked through, turning once, 12-15 minutes.
3. When ready to serve, toss mixed greens with 2 tablespoons reserved marinade; drizzle skewers with remaining 2 tablespoons reserved marinade.

WW POINTS VALUE 8 pts.

 

Note: This recipe appears in the www.weightwatchers.com. Chicken soaks up a Cuba-inspired marinade, then gets threaded on skewers with lots of fresh vegetables before hitting the grill. Shish kebobs are great to enjoy in warm weather. kebobs usually consist of meat, chicken, or fish and vegetables soaked in a marinade and seasoned with herbs and spices, threaded on a metal or wooden skewer and cooked on a grill. Shish kebobs are one of the few things you can eat with out using utensils and taste really good. These colorful kebobs are packed with flavor and protein that will quickly fill you up. You have chicken with 3 servings of vegetables marinated in a savory fruity flavor. To make these vegetarian, substitute 14 oz. extra firm tofu for the chicken. Press out liquid and cube. Proceed with same directions as above (does not change PointsPlus value). Or marinate 7 oz. tofu and 8 oz. chicken in separate dishes and make only some of the kebabs vegetarian. These kebobs are a compliment to Cuba and are best served with a Mojito or Pina Colada.

 

 

 



Fluffy Berry-Studded Pancakes

Ingredients:

• 8 oz. low-fat cottage cheese
• 1/4 cup whole wheat flour
• 2 tbsp. granular sugar substitute
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 large egg
• 2 tbsp. + 2 tsp. vegetable or canola oil
• 1 tsp. grated orange zest
• 1/3 cup fresh or frozen blueberries, thawed and drained

Makes 8 pancakes (2 pancakes per serving)

1.  In a large bowl, stir together cottage cheese, flour, sugar substitute, baking powder and salt. Stir in the egg, 2 tablespoons of the oil, and the orange zest.
2. In a large skillet, heat 1 teaspoon of the oil over medium heat. Drop half of the batter into the skillet by rounded tablespoons, making 4 pancakes. Cook until the tops are bubbly and the pancakes are set, about 2 minutes. Scatter half of the blueberries over the tops and press gently. Turn the pancakes over and cook until firm and set, 1-2 minutes longer. Transfer to a plate and keep warm.
3. Repeat with the remaining 1 teaspoon oil, the batter, and blueberries. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Cottage cheese pancakes are absolutely delicious. If you have too much liquid in your cottage cheese, strain the cottage cheese through a strainer. These pancakes are packed with flavor and zing thanks to the orange zest and blueberries. You can use raspberries, blackberries or strawberries as well as lemon or lime zest in this recipe and the pancakes will still be good. You can even make these as waffles and they will still be fluffy. 

Vegan Chocolate Cookies

Ingredients:

• 1 1/2 cups all purpose flour
• 2/3 cup(s) unsweetened cocoa powder   
• 1/2 tsp baking soda   
• 1/2 tsp table salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil, coconut variety
• 1 tsp vanilla extract   
• 3/4 cup hot water, almost boiling, divided
• 1 cup dried shredded and sweetened coconut meat

Makes 50 Servings

1. Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
2. In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined (dough might be a little stiff and sticky).
3. Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork.
4. Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely.

WW POINTS VALUE: 2 pts. (1 cookie per serving)

 

Note: This recipe appears on www.weightwatchers.com. I know what you're thinking. VEGAN cookies? I'm not really into the vegan lifestyle because I need my protein. I made these cookies for the first time last night and, I must say, these cookies were delicious. You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired. I didn't miss the usual ingredients such as eggs, milk and butter. These cookies are moist and packed with flavor.  If you love coconut and chocolate, you will love these healthy treats. these are the perfect in-house cookies if you are ever hungry and are having a sweet tooth craving.

 

Barbecued Salmon

Ingredients:

• 4 (6-ounce) salmon fillets
• 1/2 cup South Beach Barbecue sauce, divided
• vegetable oil, for grill
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the grill or grill pan to medium-high. Season fish with salt and pepper and generously  brush top with 1/4 cup of the barbecue sauce.
2. Brush grill with oil. Place fish, sauce side down, on grill; cook for 3 minutes. Brush top with the remaining sauce, flip, and cook an additional 3-4 minutes. Remove from the grill. Serve warm.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This fish dinner is a great way to kick-start your weight loss. Salmon is so delicious when it's done right. This recipe is also great for anyone who loves grilling. Grilled salmon coated in barbecue sauce is so deliciously tangy you'll be going back for more. If you can't make the South Beach Barbecue sauce, you can always use store-baught barbecue sauce providing it's the healthy kind. You can also use Arctic Char in place of the salmon and the meal will still be just as delicious. Don't worry about the points value. Salmon is high in protein, thiamin, niacin, omega-3 fatty acids, potassium, vitamins B6, B12 and vitamin D so you're getting your nutrients worth in salmon.

Stir-Fried Chicken with Broccoli, Red Peppers and Cashews

Ingredients:

• 2 tsp vegetable oil, divided
• 1 tsp sesame oil, divided
• 1 1/2 Tbsp ginger root, finely chopped
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch thick pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 2 cups broccoli florets
• 2 tbsp low-sodium soy sauce
• 20 unsalted cashews, roasted amd chopped

Makes 4 Servings

1. Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
2. Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve.

 

WW POINTS VALUE: 6 pts (1 3/4 cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. I was in the mood for chicken and vegetables and upscale Asian takeout so this recipe looked too good to pass up. Sometimes stir-fry hits the spot. You can enjoy Chinese food at home with no MSG and you know what's in this dish. Plus, it's quick and easy. The chicken was moist and flavorful and totally better than takeout. The cashews give the dish a nice crunch. Plus, it was my first time eating cashews and they were delicious. One bite of this stir-fry and you'll never order takeout again.



Pumpkin Waffles

Ingredients:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg, lightly beaten
• 1/4 cup dark brown sugar, packed
• 1 tbsp vegetable oil
• 1/2 cup canned pumpkin
• 1 1/4 cup buttermilk
• cooking spray

Makes 5 Servings

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and next four ingredients in a large bowl; stir well with a whisk.
2. Combine egg, brown sugar, oil, pumpkin and buttermilk in a bowl; stir with a whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
3. Coat a waffle iron with cooking spray; preheat. Spoon about 1⁄4 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 7 minutes or until steaming stops; repeat with remaining batter.

WW POINTS VALUE: 6 pts (serving size: 2 waffles)

 

Note: This recipe appears on www.weightwatchers.com. These were such a nice and filling treat for breakfast. Waffles are such a nice treat from time to time. Pumpkin waffles are perfect for this time of year because it's autumn and pumpkins are in season. Pumpkin also goes well with cinnamon, nutmeg and brown sugar. Maple syrup, melted butter or margarine and apple preserves are the perfect toppings for these waffles because these flavors compliment the pumpkin flavor. Waffles are great for breakfast, lunch or dinner and Weight Watchers has another winner with this waffle recipe.



Chocolate-Mint Brownies

Ingredients:

• 1 cup cake flour
• 1 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup fat-free egg substitute
• 1 cup packed dark brown sugar
• 3/4 cup dark corn syrup
• 3/4 cup apple butter
• 2 tbsp vegetable oil
• 1 oz. unsweetened chocolate baking square, melted
• 36 pieces Junior Mints, candies, chopped

Makes 24 Servings

1. Preheat oven to 350ºF. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together flour, cocoa and salt. In another large bowl, whisk together egg substitute, sugar, corn syrup, apple butter, oil and melted chocolate. Stir dry ingredients into wet ingredients until just blended.
3. Pour batter into prepared baking pan and sprinkle with candies. Bake until firm, about 30 to 35 minutes. Allow to cool completely before cutting into 24 squares. Yields 1 square per serving

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. How can you NOT love chocolate brownies? I found this recipe in the Chocolate cooking section and these brownies looked to good to pass up. These brownies are not your typical brownies with the unique ingredients. They are very chocolatey, minty and chewy and heavenly delicious. Replacing regular butter with apple butter makes these brownies much lower in fat, as well as moist and rich. These brownies are devilishly delicious you will be eating these again and again and make them you're new guilty pleasure.

Poblano Chili Strips with Corn, Cream and Cheese

Ingredients:

• 2 oz. reduced-fat cream cheese
• 2 oz. (about 1/4 cup) fresh corn
• 1/4 cup reduced-fat milk
• 1/4 cup reduced-fat sour cream
• 1/2 small onion, finely sliced
• 1 poblano chili, roasted, peeled, seedless, deveined and cut into strips
• 2 tbsp vegetable oil
• 1 chicken bouillon cube
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in a skillet on low heat; saute the onion. Add the corn and cook for about 3 minutes. Add the poblano chili strips.
2. Mix the cream cheese, sour cream and milk into a smooth, thick sauce. Season it with bouillon and mix well.
3. Pour the mixture into the pan with the poblano strips and onions. simmer for about 3 more minutes. Serve hot.

WW POINTS VALUE: Who Knows?

Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. This is another sauce/side dish that is so delicious and can be served with any dish-chicken, beef, pork and any kind of fish. You can even make little empanadas with this sauce or even serve this sauce on top of a crostini. You will serve this dish again and again after one bite of this sauce because it's so creamy and spicy.

Corn Tortilla Soup

Ingredients:

• 2 garlic cloves
• 1/2 onion, diced
• 1 lime, halved
• 1/2 avocado, finely diced
• 3 ripe tomatoes, cut in quarters
• 1 epazote leaf
• 1 tbsp vegetable oil
• 4 corn tortillas, slivered and fried
• vegetable oil to deep-fry
• 1 pasilla chili, deveined and seedless
• 2 oz. fresh cheddar, Monterey Jack or any Mexican cheese, diced
• 4 cups chicken broth
• 2 tbsp sour cream
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in n a frying pan; add onion, tomatoes, garlic and fry until golden brown. Place ingredients into a blender with 1 cup of chicken broth and blend it all into a puree. Strain the mixture into a bowl until all liquid comes out. Set liquid aside.
2. Place puree in same frying pan and simmer for 5 minutes. Add remaining chicken broth and epazote leaf and simmer for another 5 minutes. Season with salt and pepper.
3. Make pasilla chili ring slices about 1/4-inch each and fry them in the pot with the oil.
4. To Serve: place fried tortillas, chili rings, avocado, cheese and soup at last.

WW POINTS VALUE: Who Knows?

Note: This is a recipe I learned at the Cocinca Cosmopolita Culinary School in Playa Del Carmen, Mexico. I was on vacation and I wanted to improve my Mexican culinary skills. I made this dish all by myself and it was really easy to make and it taste delicious in the end. Tortilla soup is the official soup of Mexico. I converted the Mexican recipe into American measurements so it would be easier for me and others. it may look complicated but this dish couldn't be any easier to make. This is a dish that is suitable for everyone, including vegetarians.

Haddock with an Herb and Bread Crumb Topping

Ingredients:

• 1 1/2-2 lbs. haddock, skin left on
• Vegetable Oil or extra-virgin olive oil
• 1/2 cup bread crumbs
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh parsley or sweet marjoram. or 1 tbsp fresh tarragon

Variation: With Roasted Red Peppers

Slice about 3 tbsp roasted red peppers into tin strips and place on the haddock. Top with the bread crumbs and proceed below.

1. Preheat the oven to 400 F
2. Dry the haddock and oil lightly. Place in a large baking dish skin side down. Mix together the bread crumbs, cheese and herbs. Spread over the fish. Bake for 10-12 minutes, or until cooked through but still slightly translucent.

Makes 4 Servings

WW POINTS VALUE: Who Knows?

Note: This recipe appears in the New Legal Seafood Cookbook. The recipes in this cookbook look SO delicious I can't wait to try them all. If you don't have haddock, don't worry. You can use virtually any fish fillet in this recipe and  so I used cod.You can also change the herbs to vary the flavor. I had this reip the other night with roasted red peppers as a side and it was a nice dish. The red peppers also add color to yo plate. This is an easy fish dish to prepare if you or anyone else is learning to cook fish.

Chicken Fajitas-Eat your heart out, Bobby Flay!!

Ingredients:

• 2 tbsp fresh lime juice
• 1 tbsp reduced-sodium soy sauce
• 1 tsp chili powder
• Pinch crushed red pepper
• 10 oz. skinless boneless chicken breasts, cut into thin strips
• 4 tsp vegetable oil
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 onion, halved lengthwise and thinly sliced
• 4 (6-inch) fat-free tortillas
• 1/2 cup salsa, for garnish
• 1/4 cup fat-free sour cream, for garnish
• 1/4 cup shredded fat-free cheddar or Monterey Jack cheese (optional)
• Chopped fresh cilantro, for garnish

Makes 4 Servings

1. 
   
   To prepare the marinade, in a zip-close plastic bag, combine hte lime juice, soy sauce, chili powder and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. 
   
   In a large nonstick skillet over medium heat, heat 2 tsp of the oil. Saute the bell peppersnand onion until softened, 8-10 minutes. Transfer to a plate and keep warm.
3. 
   
   In the skillet, heat the remaining 2 tsp oil. Saute the chicken until cooked through, 3-5 minutes.
4. 
   
   To assemble the fajitas, soften the tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream, cheese and cilantro. Fold up bottom edge of each tortilla, then left and right sides to enclose the filling.

WW POINTS VALUE PER SERVING : 4 (1 Fajita)

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for Mexican food and this recipe looked too godd tot pass up. This dish was so filling and delicious. Mexican food is known to be fattening but this recipe doesn't make you feel guilty when you eat it. If you don't have a green and red bell pepper available, 2 cups mixed red, green and yellow bell peppers will work just as well. Picante sauce works just as well as salsa. I added the shredded three cheeses to the fajitas for more flavor and it was a wise move. Now that I'm quite the cosmopolitan cook, I have something to say to Iron Chef Bobby Flay: Eat your heart out and I can't wait to challenge you to a throwdown!!

Spicy Pork Stir-Fry

Ingredients:

• 1 tbsp vegetable oil
• 1 lb pork tenderloin, cut into thin slices
• 1 red bell pepper, seeded and cut into 1/2-inch strips
• 8 scallions, cut into 2-inch lengths
• 1 (20 oz) can pineapple chunks, drained
• 1 tomato, cut into 8 wedges
• 1 jalapeno pepper, seeded, divined and finely chopped
• 2 tsp  grated peeled fresh ginger
• 2 garlic cloves, minced
• 4 tsp soy sauce
• 1 tsp Asian (dark) sesame oil
• 1/4 cup chopped fresh clinatro

Makes 4 Servings

1. Heat a large nonstick wok or skillet over high heat. Add the vegetable oil and pork; stir-fry until the pork is no longer pink, 1-2 minutes. With a slotted spoon, transfer to a plate.
2. Add the bell pepper; stir-fry 2-3 minutes. Add the scallions; stir-fry for 30 seconds, then add pineapple and stir-fry 30 seconds longer. Add the tomato, jalapeno pepper, ginger, garlic, soy sauce and sesame oil. Return the pork to the wok and stir-fry 1-2 minutes longer. Serve, sprinkled with the cilantro.

WW POINTS VALUE PER SERVING: 6

Note: This recipe appears in the WW New Complete Cookbook. I was craving pork and Chinese and this was the perfect dish for my cravings. Chinese food is really simple and easy to make. Once you learn how to make Chinese food, you'll never call take-out again. About the jalapenos: Use care when cleaning and preparing the jalapeno peppers-they contain an ingredient called capsaicin that can irritate the skin. Always wear gloves when handling jalapenos and always throughly wash all utensils (including your cutting board) with soap and hot water after use. Other than that, eat your heart our Iron Chef Morimoto!