Strawberries with Velvety Chocolate Dip

Ingredients:

• 6 tbsp fat-free plain yogurt
• 6 tbsp sugar-free chocolate syrup
• 1 tsp orange juice
• 2 pints medium strawberries, hulled

Makes 6 Servings

In a medium bowl with an electric mixer on medium speed, whip the yogurt, chocolate syrup and orange juice. Cover and chill until ready to serve. Serve with the strawberries for dipping.

WW POINTS PER SERVING: 2 pts

Note: Thie recipe appears in the South Beach Diet Cookbook. I made this recipe earlier this month and it was delicious. This recipe is so good for a cool summertime treat whether you're at a picnic or watching a Red Sox game. You can use any fruit with this dip as well. For a special presentation, serve the dip in a clear crystal on a platter cricled with fruit.

Orange-Mustard Vinaigerette

Ingredients:

• 1/4 tsp salt
• 1 small garlic clove, minced
• 1/2 tsp grated orange zest
• 1/3 cup orange juice
• 4 tsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1/4 tsp freshly ground pepper
• 1/8 tsp sugar

Makes 4 Servings

1. On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small jar with a tight-fitting lid, combine the mashed garlic with the remaining ingredients; cover and shake well. Use immeadiately or cover and refrigerate for up to 3 days.

WW POINTS VALUE 2 Per Serving (1 1/2 tbsp)

Note: This recipe appears in the WW New Complete Cookbook. I've been on summer hiatus due to hot weather in my meck of the woods. So not many new recipes for this month. I used this marinade earlier this month on steak and vegetable skewers and it was so delicious. The marinade has a citrusy tang that works well with chicken, pork, seafood and salads (especially salads made from dark greens).

Savory Cheddar Cheese Biscuits

Ingredients:

• 2 1/2 cups whole-grain pastry flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1/4 cup + 2 tbsp chilled trans-fat-free margarine, cut into bits
• 12 oz. reduced-fat shredded cheddar cheese (3 cups)
• 1 1/3 cups skim milk 

Makes 20 Biscuits

1. Heat the oven to 400 F. Lightly coat 2 baking sheets with cooking spray.
2. Whisk together flour, baking powder, baking soda, thyme, pepper and salt in a large bowl. Add margarine and, using a pastry cutter or 2 knives, blend until mixture resembles coarse meal. Add cheese and toss to coat. Slowly stir in milk and mix just to combine.
3. Drop dough by 1/4 cupfuls onto baking sheet, about 2 inches apart. Bake until edges and tops are golden, 14-16 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 3 pts per biscut

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had a craving for some kind of bread-like treat and something to go with my tomato soup and this recipe looked to delicious to pass up. These biscuits were so delicious they will put the biscuits at KFC out of business because they're light, airy and full of cheesy flavor. Once you learn how to make these biscuits, you can make any kind of cheese biscuit; different cheeses like feta, goat, any Mexican and Italian cheese and/or other herbs such as rosemary, garlic, basil and even minced jalapeno.

Indian Spiced Chilled Tomato Soup

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1 (28 oz.) can whole peeled tomatoes, with juices
• 1 1/3 cups low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice

Makes 4 (1 1/2-cup) servings

1. In a large nonstick skillet, heat oil over a medium-high heat. Add cardamom, cumin and cayenne; cook, stirring, until fragrant, about 30 seconds. Stir in onion, garlic and salt; reduce the heat to medium and cook until onion is softened, about 5 minutes.
2. Add tomatoes and their juices, bring to a simmer, and cook for 10 minutes. Remove from the heat. Cool briefly and then stir in the yogurt and lime juice.
3. Transfer half of the tomato mixture to a blender and puree until smooth; pour into a large bowl. Repeat with the remaining tomato mixture; pour into the bowl. Cover and refrigerate until chilled, about 30 minutes. Serve chilled.

WW POINTS VALUE: 3pts per serving

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summertime is approaching and who says you can't have soup in the summer? Tomato soup comes in many varieties and can be enjoyed anytime of the year.This soup is very creamy, rich and delicious. Indian food is spicy in it's own unique way. Indian spices include curry, cardamom, corriander, salt, pepper and sometimes cilantro; so it's not hot and spicy like Southwestern, Mexican or Caribbean. Indian flavor is very aromatic and this soup will be enjoyed during the hot summer months.

North African-Style Burgers

Ingredients:

• 1 lb. lean ground beef
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 whole-wheat hamburger buns, split
• 4 tomato slices
• 4 sweet onion slices
• 4 green leaf lettuce leaves

Makes 4 Servings

1. Combine the beef, tomato paste, cumin, cinnamon, salt and pepper in a medium bowl. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large nonstick skillet or griddle and set over medium heat. Add the patties and cook until an instant-read thermometer inserted into the side of the burger registers 160 F, about 4 minutes on each side.
3. Put a burger on the bottome half of each bun and top with 1 tomato slice, 1 onion slice and 1 lettuce leaf. Cover with the tops of the buns.

WW POINTS VALUE: 5 (1 garnished burger)

Note: This recipe appears in the WW in 20 Minutes Cookbook. The weather was nice and my mom and I were hungry for some burgers. As always, homecooked burgers are simply the best. Different herbs added to these burgers add flavor  to the beef. I also recommend putting sliced cheddar cheese, ketchup and mayo on the burger for more flavor.

Steak Diane

Ingredients:

• 4 center-cut beef tenderloin medallions (3 oz. each), trimmed of all visible fat
• salt
• coarsely ground black pepper
• 1/4 cup + 1 tbsp trans-free margarine
• 1/4 cup finely chopped shallots
• 1/4 cup mushroom caps, sliced 1/8" thick
• 1/8 tsp minced garlic
• 1 tsp mustard powder
• 1 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• 1 tbsp fresh chives

Makes 4 Servings

1. Place each steak, one at a time, between 2 pieces of waxed paper. Starting in the center and working your way to the outside, pound the steaks with a meat mallet until 1/2" thick. Dry the steaks with paper towels, then sprinkle with salt and pepper.
2. In a large chaffing dish over medium heat, melt 3 tbsp of the margarine. Increase the heat to medium-high and cook each steak for 2 minutes on each side. Remove to a plate.
3. Melt the remaining 2 tbsp margarine. Add the shallots, mushroom caps, and garlic and cook, stirring, for 1 minute. Add the mustard powder and Worcestershire sauce and mix well. Return the steaks to the pan, and cook until desired doneness. Place the steaks on warm serving plates. Add the lemon juice, parsley and chives to the pan and mix thoroughly. Cook for 30 seconds, or until just warm. pour the sauce evenly over the steaks.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this dish last week and my mother and I did not like this dish. I'm not a fan of mushrooms and there were too many things at once in this dish. I wouldn't recommend making this dish or cooking mushrooms with steak.

Chocolate-Fudge Cookie Bites

Ingredients:

• 1 spray(s) cooking spray, or more if needed
• 1/3 cup(s) unsweetened cocoa
• 1/4 cup(s) margarine, softened
• 3/4 cup(s) sugar
• 4 oz unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cup(s) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp table salt
• 2 Tbsp powdered sugar

48 Servings

1. Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
2. Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
3. Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.  

WW POINTS VALUE: 1 per cookie

Note This recipe appears on http://www.weightwatchers.com/. This recipe was too good to pass up plus I was on a roll with the baked eggs dish! These cookies are so deilicous after dinner with or without the powdered sugar. They are very chewy and addictive. I highly recommend baking these cookies for a bakesale and they will go fast.