Philly Cheese Steaks

 Ingredients:

• 1 tsp. extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, minced
• 1/4 tsp. salt
• 3/4 lb. lean boneless sirloin steak, trimmed and thinly sliced
• 4 (3/4 oz.) slices reduced-fat provolone cheese
• 4 whole wheat sandwish thins, split

Makes 4 Servings (1 sandwich per serving)

1. Heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, 5 minutes. Add peppers, garlic, and 1/4 teaspoon of the salt. Cook, covered, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a small bowl. 
2. Wipe skillet clean Sprinkle steak with remaining 1/2 teaspoon salt and spray with nonsick spray, tossing to coat. Cook steak, in batches, until browned, about 2 minutes, transferring to plate as it is browned. 
3. Place 1 slice of prrovolone on bottom of each roll. Top with about 1/2 cup steak and one-fourth of onion mixture. Cover with tops of rolls. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. A Philly cheesesteak is such a treat and it will fill you up leaving you satisfied when it's done right. Most cheese steaks contain a lot of salt and are on white hoagie rolls. These have lean sirloin, very little salt, onions, garlic and bell peppers and are on whole wheat bread. These are filling and flavorful and will leave you satified. Plus, they are lean on your wallet too. 

Prosciutto & Gouda Pizza

Ingredients:

• 1 tbsp. unflavored gelatin powder
• 2 cups almond flour
• 1/2 tsp. sea salt
• 2 tbsp. melted butter
• 1/4 cup grated Parmesan cheese
• 1 tsp. baking powder
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. dried oregano
• 1/4 cup crushed tomatoes
• 1/4 cup basil leaves
• 1/2 cup shredded Gouda cheese
• 1/2 cup shredded mozzarella cheese
• 1 oz. chopped prosciutto

Makes 6 Servings (1 slice per serving)

1. Preheat the oven to 350 F. Grease a baking sheet very lightly with olive oil and set aside. 
2. Bring 1/4 cup of water to a boil in a small pot. Pour it into a small heatproof bowl. Sprinkle the gelatin over the top. Set the mixture aside for at least 5 minutes. 
3. Pulse the almond flour, salt, melted butter, Parmesan cheese, baking powder, thyme, rosemary, and oregano in a food processor until combined. Whisk the gelatin into the water to dissolve it and add this mixture to the food processor. Pulse for 1 minute, until a dough forms. 
4. Turn the dough out onto a large sheet  of parchment paper. Cover the dough with another large sheet of  parchment paper. 
5. Roll the dough out to a circle 8 inches in diameter and about 1/2-inch thick. 
6. Top the dough with the crushed tomatoes, basil leaves, shredded Gouda, shredded mozzarella, and chopped prosciutto. 
7. Transfer to the oven and bake for 12-15 minutes, until the crust is crispy and the cheese is bubbling.
8. Cut the pizza into 6 slices. Serve warm or store in an airtight container in the refrigerator for 3-4 days. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Pizza can be a wonderful comfort food when it's done right. I was somewhat disappointed in this recipe. I loved the flavors of the herbs, cheeses and other toppings but the almond crust is what killed this dish. The almond crust  was very grainy and made the pizza somewhat inedible. I do recommend the toppings but put them on whole wheat dough instead. 

Panzanella Salad

Ingredients:

• 3 thin slices whole-grain bread, cut into 3/4-inch cubes
• 1 small garlic clove, minced
• 1/8 tsp salt
• 3 tbsp extra-virgin olive oil
• 3 tbsp red wine vinegar
• 3/4 lb. hearts of romaine lettuce, chopped (8 cups)
• 2 large tomatoes, cut into chuncks
• 1 small red onion, thinly sliced
• 1/2 cup packed fresh basil leaves
• freshly ground black pepper

Makes 6 (1 1/2-cup) Servings

1. Heat oven to 350 F. Place bread cubes on a baking sheet; bake until golden and lightly toasted, about 12 minutes. Cool completely.
2. Meanwhile, mash garlic and salt together in a small bowl. Add oil and vinegar, and whisk to combine.
3. Combine lettuce, tomatoes, onion, basil, and toasted bread cubes in a large bowl. Toss with dressing. Season to taste, and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This salad is a compliment to Tuscany: it's earthy, fresh and flavorful. The secret is in the dressing. If you don't have romaine lettuce on hand, spinach, kale and/or arugula will work just as well. Those leafy greens go very well with tomatoes. 

Rack of Lamb with Lamb-Herb Crust

Ingredients:

• 2 garlic cloves, minced
• 1 1/2 slices whole wheat bread
• 2 tbsp. lightly packed fresh mint leaves
• 2 tbsp. lightly packed fresh flat-leaf parsley leaves
• grated zest of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 (8-rib) racks of lamb (1 1/2 lbs. each) trimmed & frenched
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 8 Servings (1 double chop per serving)

1. Put garlic in a food processor and pulse until finely chopped. Add bread, mint, parsley, thyme, and lemon zest; pulse until bread crumbs form coarse crumbs. With machine running, pour oil through feed tube, pulsing until mixed well. Set aside.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. Sprinkle lamb with salt and pepper. Place lamb on grill rack and grill until browned, about 5 minutes per side. Transfer to platter. Press crumb mixture onto meaty side of lamb; lightly spray with nonstick spray. Return lab to grill, crumbed side up. Grill, without turning, until instant-read thermometer inserted into center of rack (not touching bone) registers 145 F, about 10 minutes.
4. With tongs, carefully transfer lamb to cutting board. Let stand 10 minutes. Cut between every other bone, making 8 double chops in all.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Break out the china and the crystal because this dish with worth it. Grilled lamb is so delicious when it is done right. You can use rack of lamb or lamb loin chop in this recipe and the protein will de delicious no matter what. Grilled lamb is so succulent, juicy and flavorful it will become a favorite in your house.

Cinnamon-Raisin Baked French Toast

Ingredients:

• 8 slices cinnamon-swirl raisin bread, halved on diagonal
• 6 large eggs
• 1 cup fat-free half-and-half
• 3 tbsp. granular sugar
• 1 tsp. vanilla extract
• 3/4 tsp. ground cinnamon
• pinch nutmeg
• 1 tbsp. confectioners' sugar (optional)

Makes 6 Servings (2 half slices per serving)

1. Spray a 8 x 11 baking dish or casserole dish with nonstick spray.
2. Arrange bread in prepared baking dish, overlapping slices, if needed.
3. Whisk together eggs, half-and-half, 2 tablespoons of sugar, vanilla, cinnamon, and nutmeg in a medium bowl. Pour egg mixture evenly over bread, lightly pressing bread to help it absorb egg mixture. Cover and refrigerate at least 1 hour or up to overnight.
4. Preheat oven to 350 F.
5. Uncover dish and sprinkle French toast with remaining 1 tablespoon sugar. Bake until puffed and browned, about 35 minutes. Let cool about 10 minutes. Dust with confectioners' sugar and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is the perfect dish to make and enjoy on the weekend for brunch. French toast is a wonderful comfort food to enjoy during the cold winter months. The recipe calls for granular sugar but you can use honey in place of the sugar and the dish still tastes good. Milk is also a good substitute for half-and-half and whole wheat bread or challah bread are good substitutes if you can't get cinnamon-swirl raisin bread. Also, try topping this French toast with you favorite sliced fruit for a more filling and elegant dish.

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.

Smoked Salmon & Cream Cheese "Breakwiches"

Ingredients:

• 8 slices thin-sliced whole-grain bread
• 2 oz. reduced-fat cream cheese (1/4 cup)
• 6 oz. thinly sliced smoked salmon
• 2 tbsp. chopped chives
• freshly ground black pepper
• 4 tsp. trans-fat-free margarine

Makes 4 Servings

1. Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.
2. In a large skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. These treats are originally meant for the morning but you can enjoy these anytime of the day especially when it's too hot to cook. These sandwiches are nice and creamy and full of flavor when using the right kind of cream cheese. You don't need to add to the sandwiches because the smoked salmon is salty enough. I highly recommend using Philadelphia Garden Vegetable Cream Cheese in this recipe for a more flavorful breakwich.

Apple, Ham, & Swiss Cheese Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 1 tsp. whole-grain Dijon mustard
• 8 slices Black Forest Ham
• 8 slices of a Granny Smith Apple, cored
• 8 slices of Swiss or Gruyere cheese
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Spread each sandwich bread with mustard. Top each with 2 slices of ham, 2 slices of apple, cored, and 2 slices of cheese. Top with hoagie roll tops, remaining bread slices, or pita slices.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love sandwiches, these sandwiches are for you. They are a lot of points but they are worth every bite. This is an updated version of the traditional ham and cheese. It's got the fancy French cheese with Dijon Mustard, Granny Smith apple and ham. If you don't have ham on hand, bacon will work just as well. One bite of this panini and you'll never have a plain, boring sandwich again.

Spinach, Basil, & Feta Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 4 cups baby spinach leaves
• 8 thin tomato slices (1 medium tomato)
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup thinly sliced red onion
• 2 tbsp. shredded fresh basil leaves
• 1/2 cup crumbled feta cheese (2 oz.)
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Top spinach with tomato and sprinkle lightly with salt and pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with hoagie roll tops, remaining bread slices, or pita slices. Press down firmly.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the New Sonoma Cookbook. If you love Mediterranean food and sandwiches, this treat is for you. This sandwich is quick, easy, colorful and flavorful. You can mix and match the herbs and cheeses in this sandwich and it will be delicious no matter what. You can use basil, oregano, marjoram, parsley or dill and use mozzarella, crumbled goat cheese, feta cheese, or even provolone and this panini will be delicious and better than what you would order at a deli.

Mushroom-Beef Burgers with Watercress Cream

Ingredients:

• 6 oz. cremini mushrooms, quartered
• 1 1 /4 lbs. lean ground sirloin
• 2 tsp. prepared horseradish
• oil, for grill pan
• 1/3 cup chopped watercress leaves and tender stems
• 1/2 cup nonfat plain Greek yogurt
• 8 thin slices (1 oz.) whole-wheat peasant bread, lightly toasted if you like)

Makes 4 Servings (1 burger per serving)

1. In a food processor, finely chop the mushrooms, pulsing on and off, until they are the texture of coarse bread crumbs. Transfer to a medium bowl. Add the beef and horseradish and thoroughly combine. Form into 4 patties, each about 1 inch thick.
2. Lightly oil a grill or grill pan and  heat over medium heat. Place the patties on the pan and cook for 6 minutes per side for medium to medium-rare.
3. Meanwhile, in a small bowl, stir together the watercress and yogurt.
4. For each burger, spread 1 slice of bread with 1 tablespoon of the watercress cream. Top with a burger, another 1 tablespoon watercress cream, and the second slice of bread.

WW POINTS VALUE: 6 pts. with bread, 5 pts. without bread

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The people at the South Beach Diet have done it again making a delicious gourmet burger. Finely chopped up mushrooms are used in place of dried bread crumbs or flaxseed to hold the meat and seasonings together. Don't forget to season your burger with salt, freshly ground black pepper and minced garlic for a more flavorful burger. If you're on Phase 1, simply omit the bread and enjoy the burger on a bed of greens topped with a slice of tomato and the yogurt. If you have any leftover burgers, save them for sausage patties and eggs for breakfast the next day.

Summer Breakfast Strata

Ingredients:

• nonstick olive oil cooking spray
• 6 slices whole-grain bread
• 6 eggs
• 1 cup sautéed mushrooms
• 1 tsp. garlic, minced
• 1 cup sautéed zucchini
• 1/4 cup sliced scallions
• 1/2 cup cream cheese
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 2 slices Canadian bacon, cut into thin strips, or 1/2 cup chopped cooked ham
• 2 Roma tomatoes, thinly sliced
• 1/2 cup cheddar or mozzarella cheese

Makes 6 Servings

1. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Cover the bottom of the dish with bread slices, cutting to fit.
2. In a medium bowl, whisk together eggs, mushrooms, zucchini, garlic, scallions, cream cheese, salt and pepper until well mixed. Pour eggs evenly over bread. Sprinkle with bacon or ham. top with tomato slices and cheese. Cover and refrigerate 4-24 hours.
3. Preheat oven to 350 F. Bake, uncovered, about 25 minutes or until a knife inserted near center comes out clean. 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dish to make on the weekend and, if you're lucky, enjoy it throughout the week. Strata means layers and this dish has plenty of them. This particular strata is loaded with vegetables, eggs and cheese and it's very colorful. It may look messy but it's really delicious and will leave you filled.

Savory Egg Salad Sandwiches

Ingredients:

• 8 large eggs
• 1/2 small red onion
• 2 celery stalks, minced
• 4 large green olives,  chopped (optional)
• 3 tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 slices whole-grain bread, toasted (optional)
• 1 1/2 cups baby arugula

Makes 4 Servings

1. Place eggs in a medium saucepan, cover with water, and bring to a boil. Remove from the heat, cover, and let eggs sit for 20 minutes. Drain and places eggs in a bowl filled with ice water. When cool enough to handle, peel eggs.
2. In a medium bowl, mash 5 whole eggs and 3 egg whites together with the salt and pepper; stir to combine. Cover bread slices, if using, with arugula, top with egg salad, and serve open face.

 

WW POINTS VALUE: 6 pts with bread, 5 pts. without bread

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who says you can't enjoy summer cooking all year round? If you love deviled eggs, you will love this egg salad. I like to call this dish 'Deviled Eggs Get Messy.' Although the recipe calls for you to use all the egg whites and reserve 3 egg yolks, use all the eggs because it  makes the salad much creamier. I added a touch of freshly ground black pepper because salt and pepper always make the food taste better. You can enjoy this egg salad on its own with out the bread or arugula it is that delicious. 

Almond French Toast with Warm Blueberry Syrup

Ingredients:

Blueberry Syrup:

• 2 cups frozen unsweetened blueberries
• 2 tsp. fresh lime juice
• 2 tsp. granular sugar substitute, or to taste

French Toast:

• 2 large eggs
• 1/2 cup skim or 1 % milk
• 1 tbsp. granular sugar substitute
• 1/2 tsp. pure almond extract
• 1/4 tsp. salt
• pinch ground nutmeg
• 4 slices whole-grain bread
• 4 tsp. light olive oil

Makes 4 Servings

1. For the syrup: In a nonaluminum saucepan, bring the blueberries to a simmer over medium heat and cook until the berries burst and the sauce thickens, about 12 minutes. Remove the pan from the heat and stir in the lime juice. Stir in the sugar substitute; taste for sweetness and add more sugar substitute, if desired. Keep warm.
2. While the berries are cooking, making the French toast: In a shallow bowl, whisk together the eggs, milk, sugar substitute, almond extract, salt, and nutmeg. Add 2 slices of the bread and  soak for 30 seconds per side. Repeat with the remaining slices.
3. In a skillet, heat 2 teaspoons of the oil over medium heat, swirling to coat the bottom of the pan. Add 2 bread slices and cook until golden brown, about 1 1/2 minutes per side. Transfer to a plate and keep warm. Repeat with the remaining 2 teaspoons oil and bread.
4. Serve the French toast with 1/ 4 cup warm blueberry syrup per serving.

WW POINTS VALUE:  4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I made this delicious treat for Easter and we loved it. This French toast can be enjoyed any day of the week. You can make the syrup in advance and it can stay in the fridge for up to a week. You can also use strawberries, raspberries and blackberries in place of the blueberries and the dish will still be delicious. You can also use vanilla extract in case you don't have any almond extract as well. You will never find this breakfast dish at any restaurant and the best part is you can make this in 20 minutes or less. 

Tuscan Tomato and Bread Soup

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3 lbs. fresh tomatoes cored and coarsely chopped, or 3 (14.5-oz.) cans diced tomatoes
• 12 cloves of garlic, minced (2 tbsp.)
• 1/4-1/2 tsp. crushed red pepper
• 2 (14-oz.) cans chicken broth
• 6 slices whole grain bread
• 1 tbsp. extra-virgin olive oil
• 4 cups zucchini or yellow squash, chopped
• 2 tbsp. chopped fresh oregano
• 2 tbsp. chopped fresh parsley
• salt
• freshly ground black pepper
• 1 oz. Parmesan cheese, shaved

Makes 6 Servings

1. In a 4-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Reserve 1 cup of the chopped fresh tomatoes or, if using canned tomatoes, reserve 1 can of tomatoes. Add remaining fresh tomatoes or undrained canned tomatoes, garlic, and crushed red pepper to hot oil in Dutch oven. Bring to boiling; reducing heat. Cover and cook for 15-20 minutes or until tomatoes are very tender, stirring occasionally. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Cool slightly.
2. Meanwhile, preheat the oven to 350 F. Cut or tear bread into 1-inch pieces. Place in a shallow baking pan. Bake for 10-15 minutes or until toasted, stirring occasionally. Set aside.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini; cook for 3-5 minutes or until lightly browned and crisp-tender. Set aside.
4. Transfer half of the tomato and broth mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining half of the mixture. Return all to the Dutch oven.
5. If using canned tomatoes, drain the reserved can. Add reserved or canned tomatoes, the cooked zucchini, oregano and parsley to pureed mixture. Season to taste with kosher salt and pepper. Heat through.
6. Divide the soup among six soup bowls. Top with bread pieces; garnish with cheese.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Sometimes a bowl of warm tomato soup is all you need to leave you satisfied.This soup is so deliciously rich you'll think there's cream in it. What makes this soup so rich and creamy is the pureed vegetables. The toasted bread gives the soup an extra kick of crunch. If you don't have any shaved Parmesan cheese, you can always used shredded Parmesan cheese and the soup will still be delicious. You can also toast the bread in a toaster and let them cool until you put them in the soup. The bread and the veggies will quickly fill you up. Since this is the Sonoma diet, the recommended wine to go with this dish would be Sauvignon blanc. Personally, I would drink any kind of  red or white wine with this soup because a glass of wine once in a while won't hurt you. One mouthful of this tomato soup and you'll never buy or eat canned  tomato soup from the store again.

 



Oven-Fried Mozzarella Sticks

Ingredients:

• olive oil cooking spray
• 8 oz. tomato sauce
• 2 tsp ground oregano, divided
• 3 slices whole wheat bread, torn
• 1 tsp dried thyme
• 8 oz. part-skim mozzarella cheese, cut into 8 finger-like strips
• 2 tbsp honey mustard

Makes 4 Servings

1. Preheat oven to 400ºF. Coat a baking sheet with cooking spray.
2. In a small saucepan, combine tomato sauce and 1 teaspoon of oregano; set pan over low heat and simmer 10 minutes.
3. Meanwhile, in a food processor, combine bread, remaining teaspoon of oregano and thyme; process until mixture resembles fine crumbs. Place crumbs in a shallow bowl. (Tip: Use the ends of the loaf of bread for the bread crumbs since those slices are often uneaten.)
4. Coat cheese sticks with honey mustard. Transfer cheese to bread crumb mixture and turn to coat. Arrange cheese on prepared baking sheet and lightly coat with cooking spray.
5. Bake until golden brown, about 4 to 5 minutes. Serve with warmed tomato sauce on the side. 

 

WW POINTS VALUE: 5 pts (2 cheese sticks and about 1/4 cup of sauce per serving)

 

Note: This recipe appears on www.weightwatchers.com. This is what I like to think as bar food but also comfort food. Who doesn't love Italian food and who does not love mozzarella sticks? Normally, mozzarella sticks are deep fried and high in fat. These guilty plaesures are quick and easy and are baked. I highly recommend serving these as appetizers before your main course or even as a snack when you're watching TV. These treats are like pizza without the bread crust.

 



Parmesan-Turkey Meatloaf

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 onion finely chopped
• 1 1/4 lbs. ground skinless turkey
• 4 slices whole-wheat bread, made into fine crumbs
• 1/2 cup skim milk
• 1 egg white, lightly beaten
• 3 tbsp ketchup
• 2 tbsp grated Parmesan cheese
• 1 tsp minced fresh garlic
• 1 tbsp finely chopped fresh basil, or 1/2 tsp dried
• 1/4 tsp dried thyme
• 1/4 freshly ground black pepper

Makes 8 Servings

1. Preheat the oven to 350 F; spray an 8 X 5-inch loaf pan with nonstick spray. In a small skillet, heat the oil. Saute the onion until tender, 4-5 minutes.
2. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic, basil, thyme and pepper; blend well. Shape into loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes, then cut into 8 slices.

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

 

Note: This recipe appears in the WW New Complete Cookbook. Winter is here and meatloaf is delicious comfort food for this time of year. I never liked meatloaf as a kid but I have come to really enjoy meatloaf now as an adult. Ground turkey for meatloaf is really delicious with any flavor. Chicken and turkey are blank canvasses for any flavors from bold to comforting. I really loved this meatloaf because it was very comforting. I highly recommend serving vegetables or a salad with this meatloaf for a fulfilling dinner. 

South Beach Diet Club Sandwiches

Ingredients:

• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 4 slices Canadian bacon (about 1 ounce each)
• 8 slices thin-sliced whole-grain bread, lightly toasted
• 4 small red lettuce leaves
• 1/2 lb. thinly sliced salt-free or reduced-socium deli turkey breast
• 1/2 small avocado, cut into 4 slices
• 1 large beefsteak tomato, cut into 4 slices

Makes 4 Servings

1. In a small bowl , combine mayonnaise, lemon juice, cumin and cayenne.
2. Lightly coat a skillet with cooking spray and heat over medium-high heat. Add bacon and cook until edges begin to brown, about 1 minute per side. Transfer to a paper towel-lined plate.
3. Spread mayonnaise mixture onto 4 toast slices. Top each slice with 1 lettuce leaf, one-fourth of the turkey, 1 avocado slice, 1 bacon slice and 1 tomato slice; cover with remaining toast Cut in half, secure with toothpicks, if necessary, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who does not love a club sandwich once in a while? Club sandwiches are very easy to prepare and can be good for you. These sandwiches can be made in 20 minutes or less. This club sandwich is spiced up with the cumin and cayenne in the mayonnaise and if you really want to add more flavor, add garlic to the mayonnaise and make it spiced lemon aioli. You can also use any kind of lettuce leaf in this sandwich such as spinach, arugula, etc and it will still be filling and delicious. One bite of this poolside favorite and you'll never have to go to a restaurant again to order this treat, I guarantee.

Three Berry-Stuffed French Toast

Ingredients:

• 1/3 cup blackberries
• 1/3 cup blueberries
• 1/3 cup raspberries
• 2/3 cup semisoft farmer's cheese
• 1 tbsp granular sugar substitute
• 8 slices whole-grain sandwich bread
• 3 large eggs
• 1/4 cup skim milk
• 1/4 tsp ground cinnamon
• 1/4 ground nutmeg

Makes 4 Servings

1. In a medium bowl, combine blackberries, blueberries, raspberries, cheese and sugar substitute. Using a fork, mash together lightly. Lay 4 slices of the bread on a work surface. Spread berry mixture evenly on slices and top with remaining bread slices to form sandwiches. Lightly press around the edges to seal.
2. In a shallow dish, beat eggs with milk, cinnamon and nutmeg. Dip both sides of sandwiches into egg mixtures, allow wxcess to drip off, and place sandwiches on a platter.
3. Lightly coat a nonstick skillet or griddle with cooking spray and heat over medium heat. Cook French toast in 2 batches until golden brown, about 2 minutes per side. Serve warm.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The combination blackberries, bueberries and raspberries burst with so much juicy flavor when mixed with farmer's cheese. You can also use strawberries, cherries or any other kind of berry with this recipe and the French toast and it will still be delicious. You can have this dish for breakfast, lunch or dinner and can be enjoyed anytime of the year. If you cannot find semisoft farmer's cheese, you can use fat-free cottage cheese as well.

Mixed Berry French Toast

Ingredients:

• 
  
  2 cups mixed berries, such as rasberries, blueberries, blackberries and small strawberries, hulled
  
• 
  
  1 1/2 tbsp sugar
  
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  1 tsp grated orange zest
  
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  2 large eggs
  
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  1 egg white
  
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  1/4 cup skim milk
  
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  2 tbsp orange juice
  
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  4 slices whole wheat bread
  

Makes 2 Servings

1. 
   
   Combine the berries, sugar and orange zest in serving bowl.
   
   
   
2. 
   
   Beat the eggs, egg whites, milk and orange juice in a shallow bowl or pie plate. Add 1 slice of the bread to the egg mixture; let stand until the bread is evenly soaked, about 30 seconds on each side.Transfer to a plate and repeat with the remaining 3 slices of bread.
   
   
   
3. 
   
   Spray a large nonstick skillet with nonstick sprat and set over medium-high heat. Add the soaked bread to the skillet, in batches if necessary, and cook until browned, 2-3 minutes on wach side. Put 2 slices of French toast on each of 2 plates and top with some berry mixture. Serve the remaining berry mixture alongside.
   
   
   WW Points Value: 7
   

Note: This recipe appear in the WW in 20 minutes Cookbook. I've cooked this recipe a few times and it's really nice. If you're in a hurry here's what  to do: use 1/2 cup plus 2 tbsp fat-free egg substitute instead of cracking and separating the eggs.