Mixed Berry French Toast

Ingredients:

• 
  
  2 cups mixed berries, such as rasberries, blueberries, blackberries and small strawberries, hulled
  
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  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.

Chicken Pot Pie

Ingredients:

• 1 lb. uncooked boneless, skinless chicken breast
• 2 cups of water
• 1/2 cup dry white wine (optional)
• 2 cubes chicken bouillon cube, crumbled
• 1 cup chopped carrots
• 1 cup frozen peas
• 2 tsp olive oil
• 1 medium onion chopped
• 3 tbsp flour
• 5 oz. fat-free evaporated milk
• 1 cup white corn
• 6 sheets of phyllo dough

Makes 6 Servings

1. Place chicken, water, wine and bouillon cubes in a medium saucepan> Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of  broth and chop chicken into chunks.
2. Preheat the oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
3. Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
4. Remove pan from  heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
5. Pour chicken mixture into prepared pie dish. Layer sheets of phyllo dough over pie, trim edges and press down firmly to seal.  Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 F and bake until golden brown, about 20 minutes more.

WW Points Value: 5

Note: This recipe came from http://www.weightwatchers/ .com. I've been making this recipe for over a year now and it's always delish.

Steak au Poivre

Ingredients:

• 1 garlic clove, crushed
• 1 1/2 tsp crushed or mixed black peppercorns
• 4 beef tenderloin steaks (4 oz. each) trimmed of all visible fat
• 1/4 onion, chopped
• 2/3 cup green bell pepper strips
• 2/3 cup red bell pepper strips
• 2/3 cup yellow pepper strips
• 1 garlic clove, minced
• 1/2 tsp beef-flavored bouillon granules
• 1/2 tsp ground paprika
• 1/3 cup water
• 1/3 cup fat-free evaporated milk

Makes 4 Servings

1. In a small bowl, combine the crushed garlic and 1 tsp of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
2.  Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so they don't overlap. Cook the steaks, turning frequently, for 10 minutes, or until a thermometer inserted in the center of a steak registers 160 F for medium. Remove the steaks to a serving platter and keep warm.
3. Clean the skillet, coat with cooking spray,, and place over medium heat. Add onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
4. In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 tsp of peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup. Spoon the sauce over each steak and serve immediately.

WW Points Value: 4 pts 

Note: This recipe appears in the South Beach Diet Cookbook. This is one of my favorite recipes from the South Beach Diet because it has so much flavor and quite a bit of heat. I highly recommend drinking a lot of water with this meal because the paprika and peppercorns add heat to this dish. Steak Au Poivre, I think, is the national beef dish of France and everyone should learn how to cook this particular recipe because it's very easy to make and delicious for the whole family to enjoy. Plus it's a very tasty way to kick-start your weight loss and if you can't to a nice restaurant and order this dish, let this restaurant dish come to your kitchen table.

South-of-the-Border Salmon Burgers

Ingredients:

• 1 lb canned salmon or 1 lb. salmon fillet fish cut into 1-inch chuncks
• 2 tsp plus 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon mustard
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• freshly ground black pepper
• 1 (8 oz.) head romaine lettuce, shredded (4 cups)
• 1 medium avocado cubed
• 2 tsp extra-virgin olive oil
• 2 tsp lime juice
• 1 tbsp chopped fresh cilantro
• 1/2 tsp cayenne pepper
• 4 whole wheat buns (optional)

Makes 4 Servings

1. In a food processor, combine salmon, 2 tsp of the sour cream, mustard, chili powder, cumin, 1/8 tsp salt and 1/8 tsp black pepper; pulse until mixture comes together, 15-20 seconds. From the mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill patties until cooked through, 4-5 minutes per side.
3. While patties are cooking, combine lettuce, avocado, oil, 1 tsp of lime juice and remaining 1/8 tsp salt in a large bowl. Season with black pepper to taste.
4. In a small bowl, whisk together the remaining 1/4 cup sour cream, remaining 1 tsp lime juice, cilantro and lime juice.
5. Divide salad  on whole wheat buns among 4 plates and place a burger alongside. Top each burgewith a dollop of cilantro sour cream and serve.

WW Points Value: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I've always wanted to try this recipe and it was so good. Here's a little forewarning: salmon has a strong fish smell when cooking so really clean up your mess!

Chocolate Marshmallow Fudge

Ingredients:

• cooking spray
• tin foil (optional)
• 1 2/3 cup granulated sugar
• 2/3 cup fat-free evaporated milk
• 2 tbsp reduced-calorie margarine or light butter
• 12 oz. semisweet chocolate, chopped  or 1 1/2 cup semisweet chocolate chips
• 14 large masrhmallows

Makes 36 Servings

1. Coat an 8x8-inch pan with tin foil and spray with cooking spray. In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
2. Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into 36 1 1/3-inch squares and serve. Yields 1 square per serving.

WW Points Value: 2 pts

Notes: This recipe appears on http://www.weightwatchers.com/. I've always wanted to try this recipe and I was in the holiday spirit and made it . I love fudge and it's so much better than store bought. I even brought some samples to my meeting and the folks loved it. You can make this fudge anytime of the year and it's perfect for any bake sale!

Turkey Cheddar Wraps

Ingredients:

• 1 1/2 tbsp. mayonnaise
• 2 tsp coarse grain mustard
• 2 medium whole wheat tortilla(s), warmed
• 4 oz. cooked turkey, chopped.
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup diced tomatoes
• 2 tbsp diced onions
• 1 cup watercress or chopped lettuce
• 3 tbsp low-fat shredded cheddar cheese

Makes 2 Servings

1. In a small cup, combine the mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.
2. Top tortillas with turkey, placing it about 1-inch from edges; sprinkle with salt and pepper. Top turkey with tomatoes, onion, watercress/lettuce and cheese.
3. Tuck in  ides of tortilla and then roll it up lightly; cut in half on a diagonal. Yields 2 halves per serving.

Note: This recipe appears on www.weightwatchers.com. It's a really good treat after having turkey, chicken or roast beef from the night before.

Tomatoes with flare: Indian Tomato Soup.

Ingredients:

• 
  
  1/2 lb. red vine-ripened tomatoes or 1 (16 oz.) can cushed/diced toamtoes, undrained
  
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  2 tbsp extra-virgin olive oil
  
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  1 medium onion finely chopped
  
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  1 green chile pepper, seeded and finely chopped (wear plastic gloves when handling)
  
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  3 garlic cloves, crushed or 1 tbsp minced garlic
  
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  1 tbsp tomato paste
  
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  4 cups vegetable broth
  
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  1/2 tsp curry powder
  
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  Chopped fresh cilantro, for garnish
  

Makes 4 servings

1. 
   
   If using fresh tomatoes, bring a large pot of water deep enough to submerge to tomatoes to a boil over high heat. Cut a small X in the bottom of each tomato and plunge them into the boiling water for 20 second each. Remove the tomatoes. When cool enough to handle, peel away the loosened skin. If the skin fails to peel away easily, return the tomatoes to the boiling water for an additional 10 seconds. Remove the cores from the tomatoes and coarsely chop the flesh.
   
   
   
2. 
   
   Heat the oil in a large saucepan over medium high heat. Add the onion, chile pepper and garlic and cook for 4  minutes, or until  soft. Stir in the fresh or canned tomatoes and cook, stirring often, for 5 minutes.
   
   
   
3. 
   
   In a small bowl, blend the tomatoe paste with the vegetable broth and add to the saucepan. Add the curry powder and simmer for 7 minutes.
   
   
   
4. 
   
   To serve, divide the soup among  4 serving bowls. Sprinkle the cilantro on top for garnish.
   
   
   WW Points Value: 3
   

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe for the first time earlier today and it was hot and delicious. Curry powder is common among Indian dishes. If your looking for tomato soup with a different flavor, this recipe is for you. It's also great to cook on a cold winter day. You will not go hungry after having this soup.