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. 

Poached Eggs with Asparagus and Dill

Ingredients:

• 2 tsp. white distilled vinegar
• 2 large eggs
• 1/2 bunch pencil thin asparagus, trimmed
• 1 tbsp. lemon juice
• 1 tsp. extra-virgin olive oil
• 1 tbsp. chopped fresh dill
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 2 Servings (about 12 asparagus & 1 egg per serving)

1. Bring 4 cups water to boil in medium deep skillet. Reduce heat to bare simmer; add vinegar. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining egg. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel-lined plate to drain. Keep warm.
2. Meanwhile, combine asparagus and 1 tablespoon water in a glass pie plate. Cover loosely with sheet of wax paper; microwave on High until asparagus is crisp-tender, 2-3 minutes. Drain. Drizzle lemon juice and oil over and asparagus; toss until coated evenly.
3. To serve, divide asparagus evenly between 2 plates. Top each with 1 egg and sprinkle with dill, salt and pepper.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This has been called anytime entertaining and it certainly is entertaining and delicious. This dish is great for Sunday brunch or even a weeknight dinner. Add 3 slices of crisp-cooked reduced-fat bacon per serving and you will increase the point value by 3 points and you'll have a filling meal.

Peruvian Potato Cakes with Poached Eggs

Ingredients:

• 1 lb. baking potatoes, peeled & sliced
• 2 large garlic cloves, coarsely chopped
• 3/4 cup shredded part-skim mozzarella cheese
• 1/2 cup frozen corn kernels, thawed & patted dry
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro + additional for sprinkling
• 3 tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 2 tsp. canola oil
• 1 tbsp. distilled white vinegar
• 4 large eggs
• hot pepper sauce for serving

Makes 4 Servings (2 potato patties & 1 egg per serving)

1. Preheat oven to 250 F. Line baking sheet with parchment paper; spray with nonstick spray.
2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10-12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic are smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick patties) using about 1/3  cup potato mixture for each patty.
3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook unto golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
4. To poach eggs, half-fill skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel-lined plate to drain.
5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sophisticated take on eggs and hash browns or you can call it diner food goes to South America. I love poached eggs and the poached eggs with the potato pancakes is absolutely delicious. This make a great brunch and if you really want to go all out, cook and serve a piece of sirloin steak or South American Hanger Steak and your meal will be sophisticated and complete.

Coffee BBQ Sauce-Slathered Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed granulated light brown sugar
• 1/4 cup white vinegar
• 2 garlic cloves, crushed with the large side of knife
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 6 (1/2 lb.) bone-in skinless chicken breast halves

Makes 6 Servings (1 piece of chicken per serving)

1. To make BBQ sauce, combine the ketchup, coffee, brown sugar, vinegar, garlic, 1/2 teaspoon of the salt, and the cayenne in a medium saucepan and set over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Pour the sauce through a strainer set over medium bowl; let cool to room temperature.
2. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hit fire.
3. Sprinkle the chicken with the remaining 1/2 teaspoon salt. Place the chicken, skinned side down, on the cooler portion of the grill rack and grill, covered, turning once or twice, 15 minutes. Uncover the grill and continue to grill the chicken, brushing with the sauce, until an instant-read thermometer inserted in the thickest part of a breast registers 165 F, about 5 minutes longer.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you love an all-American Barbecue, this dish is for you. This is a very simple and delicious chicken dinner cooked on the grill and will be enjoyed by everyone at your next barbecue. I highly recommend using regular or decaffeinated coffee in the sauce for a nice, smoky flavor. You can even cut the brown sugar in half and your BBQ chicken will still taste delicious. I highly recommend slicing the chicken breasts halfway down with about 3-4 slices per chicken so the BBQ sauce can get into the chicken and make it taste more flavorful.

Carne Asada Tacos

Ingredients:

• 1/4 cup lime juice
• 2 tbsp. orange juice
• 1 tbsp. white vinegar
• 1 tsp. extra-virgin olive oil
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded & minced
• 1 lb. lean boneless, sirloin steak trimmed
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (7-inch) whole wheat tortillas, warmed
• 1 cup prepared pico de gallo salsa

Makes 4 Servings

1. Combine the lime juice, orange juice, vinegar, oil, garlic, and jalapeno in a large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate 10 minutes.
2. Spray ridged grill pan with nonstick spray; set over medium-high heat until very hot.
3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper. Place steak in pan and grill until instant-read thermometer inserted into side of steak registers 145 F for medium, about 6 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain on diagonal into 12 thin slices; serve in tortillas with pico de gallo.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. The people at Weight Watchers have done it again with these Mexican classics. Mexican food always makes ant occasion feel like a fiesta and always brings people to the table. You'd be amazed how quick and easy it is to make restaurant favorites at home at a fraction of what it costs to eat out. Plus, you know what's going in your dishes and you know who is handling your food. These upscale tacos will quickly become a favorite of family and friends. If you have time, marinate your tacos overnight so they become more flavorful when you cook and serve them. I also highly recommend adding a touch of sour cream and shredded romaine lettuce to these tacos to make them more flavorful and filling.

Whole-Wheat Galette Crust

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 1 tsp. granulated sugar
• 1/4 tsp. baking  powder
• 2 tbsp. almonds, ground
• 1 pinch salt
• 2 tbsp. cold unsalted butter, cut into 1/4-inch pieces
• 2 tbsp. canola oil
• 1/2 tsp. white vinegar
• 2-4 tbsp. cold water

Makes 12 Servings

1. Mix the flours, sugar, baking powder, almonds, and salt in a large bowl. Cut in the cold butter with a pastry cutter or fork until it is in the size of min chocolate chips.
2. Stir in oil and vinegar. Add just enough cold water to bring the dough together; it will still be a little dry.
3. Gather dough into a ball and form a flat disk. Wrap in plastic wrap and chill in refrigerator for 30 minutes or overnight.
4. To roll: Lightly spray 2 half-sheets of parchment paper (12-inches X 14-inches) with nonstick cooking spray. Place dough between the 2 sheets of parchment and roll 1/8-inch thick. To prevent sticking, periodically peel the parchment papers from the dough and then replace dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan for a galette, or flip dough over into a pie pan and peel off the parchment. Gently press into the pie pan. Chill for 30 minutes before baking.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful recipe to use in any pie recipe you have. There is very little sugar in this pie crust and the combination of whole wheat flour and almonds give it a healthy indulgence you'll forget it's good for you. this pie crust is very fragile. Rolling the pie crust between 2 pieces of parchment paper makes it easier to transfer the pie crust to the baking sheet because it prevents the dough from sticking to the rolling pin. Don't over work the dough because the crust will get tough. Add only enough water so the dough comes together. It should barely hold together and not be wet, just sticky.

Easy Ranch Dip

Ingredients:

• 1 garlic clove, minced
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tbsp water
• 1/2 cup fresh chives, chopped
• 2 tbsp fresh parsley, chopped
• 1/8 tsp freshly ground black pepper
• 1 tsp white wine vinegar, lemon juice or water, to taste

Makes 8 Servings

1. Put the garlic clove on a cutting board; sprinkle with salt. Finely chop garlic and then scrape it with the side of knife until a paste forms; place in a small bowl.
2. Add sour cream, mayonnaise and water; stir until smooth. Stir in chives, parsley and pepper until blended; cover and refrigerate at least 1 hour for flavors to blend. Thin out with vinegar, lemon juice and/or water if desired. Yields about 2 tablespoons per serving.

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

 

Note: This recipe appears on www.weightwatchers.com. Looking for a dip for your snack, party or even as a side dish for your dinner? Look no further than this easy homemade ranch dip. Who does not love ranch dressing? It's great with vegetables, chicken, steak, potatoes and even baked chips. My mother and I loved this dip. One bite of this dip and you'll never buy ranch dressing again.

 

Caribbean Pavlovas

Ingredients:

• Cooking spray
• 4 large egg whites
• 1/3 cup granulated sugar
• 1 tsp white wine vinegar
• 1 tbsp boiling water
• 1 medium pineapple, cubed
• 1 medium papayas, cubed
• 2 Tbsp spearmint, cut into thin strips (about 8 large leaves)
• 1 medium fresh lime, cut in half

Makes 8 Servings

1. Preheat oven to 250ºF. Very lightly coat 2 nonstick baking sheets with cooking spray.
2. Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes.
3. Spoon egg white mixture by half cupfuls onto prepared baking sheets. Using the back of a spoon, spread out and smooth mixture into eight 6- to 8-inch circles, no more than 1-inch thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (These are very fragile. Handle very delicately.)
4. While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to macerate for 30 minutes.
5. When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova.

WW POINTS VALUE: 4 pts (1 pavlova per serving)

Note: This recipe appears on www.weightwatchers.com. I have come to really love tropical food, especially fruit because it's so clean and fresh. I really love pineapple and have come to love mango and papaya. I had this treat for lunch after my workout and I LOVED it because it was so clean and fresh. The pavlova really woke up the taste buds in my mouth with the fruit, pineapple and lime juices and the mint. The meringue pavlova gave this dish a sweet and chewy bite to this dish. You can eat the salad alone as well. You can use canned pineapple if you can't find a fresh pineapple and it will taste just as delicious. I highly recommend eating this dish for lunch, a light dinner, dessert or even as a snack because it leaves a refreshing aftertaste in your mouth and leave you happy.

                       

Red Velvet Angel Food Cake

Ingredients:

• 1/3 cup unsweetened cocoa powder
• 1/4 cup boiling water
• 2 tsp vanilla extract
• 1 fl. oz red food coloring
• 1/4 tsp salt
• 1 3/4 cups granulated sugar, divided
• 1 cup cake flour
• 16 large egg whites, about 2 cups
• 2 tsp white vinegar

Makes 16 Servings

1. Preheat oven to 350 F.
2. In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring, whisk and set aside.
3. In another medium bowl, combine salt, 3/4 cup sugar and cake flour; mix well and set aside.
4. Using an electric mixer, ina large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on  slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
5. Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
6. Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer. Bake until a toothpick inserted in the center of a cake comes out clean, about 40-45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or glass soda battle. When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve.

WW POINTS VALUE:  3 pts (1 piece per serving)

Note: This recipe appears on www.weightwatchers.com. I have always wanted to make red velvet cake and this looked too good to pass up. I thought I was doing well until I got the cake out of the oven, let in cool and took it out of the pan. Weight Watchers said this was a difficult recipe and they were right. Angel food cake usually rises to the top and is usually fluffy and moist. This cake was not fluffy and moist. I know I did something wrong somewhere along the preparation. The flavor was nice but the texture was a little rubbery for me. This cake mixture probably would have been better as a mini bundt cake. Making cakes from scratch is an art form and there is some special trick to it. I just haven't found  out what that trick is.

Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa

Ingredients:

• 1 tbsp white vinegar
• 4 eggs
• 1 tsp chili powder
• 1 garlic clove, minced
• 8 1/2 oz. cooke polenta, from a 17 oz prepared polenta log
• 1 tbsp extra-virgin olive oil
• 1 medium ripe avocado, diced into 1/4-inch pieces
• 2 medium ripe tomatoes, seeded and diced into 1/4-inch pieces
• 1/2 cup chopped tomatillos, boiled until soft (about 3 medium husked tomatillos)
• 1 small jalapeno, seeded and diced
• 1/4 cup sliced red onion, diced into 1/4-inch pieces
• 2 tbsp cilantro, chopped
• 2 tbsp fresh lime juice
• 2 tsp extra-virgin olive oil
• 1/4 tsp salt

Makes 4 Servings

1. To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Remove eggs to a plate with a slotted spoon; cover to keep warm.
2. To make polenta rounds, combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
3. To make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
4. To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.

WW POINTS VALUE:  8 pts

Note: This recipe appears on www.weightwatchers.com. Sometimes having breakfast for dinner is just what you're craving and it hits the spot. I love poached eggs and I love Mexican salsas. If you don't have polenta, use slices of toasted whole wheat bread instead and the points will be reduced. This is a very filling Mexican meal that your whole family will love and come back for more. Ths salsa is PACKED with flavor and it also goes great with chips, chicken, fish, pork and beef as well. So if you can't go to Mexico, let Mexico come to you with this dish.

Chocolate and Vanilla Meringue Cookies

Ingredients:

• 4 large egg whites
• 1/2 tsp distilled white vinegar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

Makes 22 Servings

1. Preheat the oven to 200 F. Line 2 baking sheets with foil.
2. Ina a large bowl, beat egg whites with an electric mixer until frothy, about 3-5 minutes. Add vinegar; beat until  soft peaks form. Increase speed to high and gradually add sugar; beat unitl glossy peaks form. Beat in vanilla.
3. Remove half of meringue to another bowl; stir in cocoa until blended.
4. Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making abouto 44 cookies-half vanilla-flavored and half cocoa-flavored. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.
5. Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets wo wire racks to cool completely. Peel meringues of foil and store in an airtight container.

WW POINTS VALUE: 1 pt (2 cookies per serving)

Note: This recipe appears on www.weightwatchers.com. Meringue cookies are egg white-sugar cookies that are baked at a low temperature for a long time. I had made meringue cookies in the past and they didn't turn out as well as I had hoped. I made these cookies yesterday afternoon and they were delicious! Who does not love vanilla and chocolate?! I also cut the sugar intake in half and they were still yummy. Vanilla and chocolate meringue cookies are like bite-sized pieces of air inside your mouth. One bite of these cookies and they will literally melt in your mouth. These cookies are perfect for a dinner party or for a local bake sale they are that good. Since these cookies require only 5 ingredients, make these for Claire Robinson because she will be so impressed.

Egg, Bacon & Tomato "Sandwiches"

Ingredients:

• 2 medium tomatoes, each cut into 4 slices
• 2 tsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 4 (1 oz.) slices Canadian bacon
• 1 tbsp white vinegar
• 4 large  eggs
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Heat oven to 400 F.
2. Season tomato slices with salt and pepper; place 4 of them in  a single layer in a nonreactive baking dish, spread with mustard and sprinkle with tarragon, if using.
3. Cook bacon in a large skillet over medium heat until lightly browned, about 2 minutes per side. Lay 1 bacon slice over each mustard-spread tomato slice. Transfer to the oven and bake until tomatoes begin to bubble, about 10 minutes.
4. Fill a straight-sided or wide saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a separate bowl or cup. Carefully slide each egg into the just-simmering water. Cook until desired doneness, about 3-4 minutes for soft-centered; remove with a slotted spoon, placing 1 egg atop each bacon slice. Top with remaining tomato slices and serve.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. As I've said before, sometimes breakfast for dinner is just what you need. This "sandwich" is a twist on the classic eggs benedict or a BLT. Oven-baked tomatoes, bacon and a touch of Dijon mustard with herbs, salt and pepper give this dish some added zing.
 

South Beach Barbecue Sauce

Ingredients:

• 1 can (8 oz.) tomato sauce
• 2 tbsp white vinegar
• 1 tsp Worcestershire sauce
• 1 tsp mustard powder
• 2 tsp chopped parsley
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 garlic clove, minced

Makes about 1 cup

In a medium saucepan over low heat, combine the tomato sauce, vinegar, Worcestershire sauce, mustard powder, parsley, salt, pepper and garlic. Simmer 8-10 minutes until well combined.

WW POINTS VALUE: 0 pts (2 tbsp per serving)

Note: This recipe appears in the South Beach Diet Cookbook. I've always wanted to make barbeque sauce from scratch and this recipe always looked easy and tasty. The original recipe does not call for these ingredients to be cooked and simmered. I added that myself to make sure the flavors were well combined and savory. The ingredients in this savory barbecue sauce are heavenly they will make you feel like you're at an upscale barbecue restaurant. You can use this sauce for almost anything.