Baked Eggs with Spinach and Ham (or Sun-Dried Tomatoes)

Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 (1 oz.) slices lower-fat, lower sodium boiled or smoked ham (not honey glazed), cut into thin strips (or 1/2 cup sun-dried tomatoes chopped)
• 4 oz. baby spinach, chopped (4-5 cups)
• 12 large eggs
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 8 Servings

1. Heat oven to 350 F. Lightly coat an 8 X 8-inch glass baking dish with cooking spray. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until  softened, about 5 minutes. Add ham (or sun-dried tomatoes) and cook 3 minutes more. Transfer to a large bowl.
2. Add reamaining 1 tbsp of oil to the pan. Add spinach and cook, stirring occasionally, until  spinach has wilted, about 3 minutes. Add to the bowl with ham (or tomatoes) and onion mixture.
3. Whisk together the eggs, salt and pepper in a medium bowl. Pour half of the egg mixture into the baking dish. Scatter onion, ham (or tomatoes) and spinach mixture on top of eggs. Cover with the remaining egg mixture. Bake until eggs are set and lightly browned, about 30 minutes. Allow to cool for 10 minutes. Cut into squares and serve warm.

WW POINTS VALUE: 4  per serving

Note: This recipe appear in the South Beach Diet Parties and Holidays Cookbook. My mother and I do not like ham so I substituted sun-dried tomatoes instead. The spinach and the tomatoes add color and more nutrtional value to the egg dish. Eggs baked in a casserole dish makes a classic  breakfast, brunch or light dinner dish that is so easy to prepare. This egg dish gets added flavor and nutrients that include Vitamin B, folate and potassium from the spinach and onions. Ths sun-dried tomatoes add more zing to the dish as well.  My mom and I loved this dish. It was so delicious you forgot it was good for you. I highly recommend serving this dish for breakfast, dinner, brunch and any special occasion you are celebrating.

Raspberry-Ginger Fizzes

Ingredients:

• 1 (10 oz.) package frozen raspberries, thawed, with juices
• 1 (3/4-inch) piece fresh ginger, peeled or 1 tbsp minced ginger
• 2 tbsp granular sugar or sugar substitute
• 1 (2-liter) bottle seltzer water, chilled
• Ice cubes (optional)

Makes 10 Servings

To make the drink base: Puree the raspberries and their juices, ginger and sugar in a blender. Strain the mixture through a fine-mesh sieve. For each drink, place 4 1/2 tsp of the base in an 8 oz. glass. Add 3/4 cup seltzer and stir rapidly. Add a few ice cubes, if desired, and stir again. Serve at once.

WW POINTS VALUE: 2 (10 3/4 cup drinks)

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I was looking for a special treat for my mom for Mother's day and this drink looked so irresistible to pass up. It was such a nice treat and nice alternative to soda or champagne with nice flavor to it. The vibrant red color and sprightly flavor of this fresh-tasting fruit and ginger drink will make homemade soda fans of everyone. Cheers!

Rasberry Sauce

Ingredients:

• 1 1/2 cups fresh or thawed frozen raspberries
• 1/4 cup raspberry spreadable fruit
• 1 tbsp honey
• 3/4 tsp vanilla extract

Makes 8 Servings

WW POINTS VALUE: 0 per serving (1 1/2 tbsp)

In a food processor or blender, puree the raspberries. Push the puree through a strainer, discarding the seeds; return the puree to the food processor. Add the spreadable fruit, honey and vanilla; puree again.

Note: This recipe appears in the WW New Complete Cookbook. I made this dessert sauce for my crepes and it was so delicious. You can use any kind of berry for this sauce. I used strawberries and blackberry spreadable fruit and it was SOO delicious. I also highly recommend using this sauce on top of frozen yogurt, ice cream or sorbet-especially vanilla, peach and chocolate flavors. I had this sauce on my Double Chocolate Sorbet last night and earlier today and it was to die for.

Dijon-Herb Marinade

Ingredients:

• 2 tbsp Dijon  mustard
• 4 tsp minced fresh rosemary
• 2 tsp chopped fresh oregano or 1 tsp dried
• 1 tbsp water
• 1 1/2 tsp red wine vinegar
• 1 shallot finely chopped
• 2 garlic cloves, minced

Makes 6 Servings

In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.

WW POINTS VALUE: 0 PER SERVING (1 1/2 Tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. I made this marinade this past weekend on 2 chicken breasts and broiled the marinated chickens in the oven and they were delicious. This versatile marinade doubles easily. Rub it on chicken, pork, lamb or even steak and marinate in the refrigerator for at least one hour or overnight.

Pepper Cheddar Quesadilla

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 whole-wheat tortilla, halved
• 1/2 cup shredded fat-free cheddar cheese
• 1 cup frozen bell peppers, cored and chopped
• 2 tbsp chopped scallions
• 2 tbsp fat-free sour cream
• 1/4 cup fat-free salsa
• pinch of cilnatro (optional)

Makes 2 Servings

Heat the oil in a nonstick skillet over medium heat. Spread 1/2 of each tortilla with 1/4 cup cheese. Top each with 1/2 cup bell peppers and sprinkle evenly with the scallions. Fold over tortillas and add to skillet. Cook about 3 minutes on each side until cheese is melted and vegetables are heated through. Serve with sour cream and salsa.

WW POINTS VALUE 6 per quesadilla

Note: This recipe appears in a WW KickStart Section if Book 2 (2010). It was hot outside and I did not want to cook a big dinner. I was cleaning out my room earlier and this recipe looked so good and I've been in the mood for Mexican all week. I added habenero peppers for extra heat and BOY DID THEY EVER! This dish is perfect for anyone who does not want to cook a big meal. You can use any shredded cheese you wish. I used mixed Mexican shredded cheeses and the quesadillas were delicious. Eat your hearts out Bobby Flay and Jose Garces!

Carne Asada: The perfect dish for a Mexican Holiday

Ingredients:

• 1/4 cup fresh lime juice
• 2 garlic cloves, minced
• 1/2 tsp freshly ground black pepper
• 1/8 tsp salt
• 1 (1 1/2 lb.) flank steak, about 1-inch thick
• 1 large red onion, sliced into 1/4-inch rounds
• 1/2 tsp extra-virgin olive oil
• 1 small avocado, sliced into 1/4-inch pieces
• 1 cup fresh tomato salsa

Makes 4 Servings

1. In a 9"X 13" glass baking dish, combine the lime juice, garlic, pepper and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate the steak at room temperature for 20 minutes, turning once.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
3. While steak is resting, in a medium bowl toss the onion with oil. Grill, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado and salsa.

WW POINTS VALUE: 8 per serving

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was Cinco de Mayo yesterday and this dish look so good. It was a delicious dinner. You can do so much with steak. I used filet mignon instead of flank steak and the meal was just as delicious. I didn't have red onion either so I used a yellow onion instead. Yellow onions work just as well as red onions. The salsa and the avocado give the steak some additional flavor. This dish made me feel like I was back in Mexico. Eat your hearts out Bobby Flay and Jose Garces!

Strawberry and Sour Cream Blintzes

Ingredients:

• 1/4 cup orange juice
• 2 tsp lemon juice
• 2 tbsp + 2 tsp sugar
• 1 pint strawberries, hulled and thickly sliced
• 1/2 cup reduced-fat sour cream
• 1/4 tsp vanilla extract
• 4 (9-inch) ready-to-use crepes
• 1/4 tsp cinnamon
• Pinch of nutmeg (optional)

Makes 4 Servings

1. Combine the orange juice, lemon juice and 1 tbsp of the sugar in a medium saucepan and bring to a boil over medium heat. Cook until  syrupy, 3-5 minutes. Remove the saucepan from the heat and stir in the strawberries. Set aside.
2. Combine the sour cream, vanilla and 1 tbsp of the sugar in a small bowl.  Sppon2 tbsp of the sour cream mixture  in the center of each blintze and fold in quarters. Combine the remaining 2 tsp of sugar, cinnamon and nutmeg in a cup. Sprinkle evenly over the blintzes and top evenly with the strawberry mixture.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW in 20 Minutes Cookbook. I had so many strawberries in my refrigerator I wanted to try something new. I also wanted to use the remaining crepe mixture in my kitchen cabinet to I made  the crepes as well. This was such a delicious treat for breakfast and for dessert. The flavors of orange, lemon and strawberries go very well together. My mom really loved this dish as well ans said it was one of her favorites. Crepes can be enjoyed anytime of the day. You can use any crepe recipe with this dish and it will be delicious.