Raspberry-Lime Rickey

Ingredients:

• 2 cups unswetened frozen raspberries
• 2 tbsp fresh lime juice
• 1/4 cup sugar
• 16 oz. seltzer

Makes 4 Servings

Combine the frozen raspberries, lime juice, sugar and seltzer in a blender; blend until smooth. Remove blender conainer from stand and shake it; blend again. Serve immeadiately.

WW POINTS VALUE: 1pt

Note: This recipe appears on http://www.weightwatchers.com/. Raspberries and limes make a very tasty combination. This is a refreshing and fruity spin on a classic lime-based cocktail. You can also add vodka, gin or rum for the real deal but it will affect the point value.

Vegetable Frittata with Parmesan

Ingredients:

• 2 tbsp trans-free margarine
• 1 onion, chopped
• 2 zucchini, thinly sliced
• 4 large mushrooms. chopped or 6 sun-dried tomatoes thinly sliced
• 1/2  large red pepper, chopped
• 1/2 tsp salt
• 1/4 tsp dried thyme, crushed
• 1/4 tsp freshly ground pepper
• 4 large eggs, at room temperature
• 1 cup liquid egg substitute
• 1 1/2 tbsp grated Parmesan cheese (optional)

Makes 4 Servings

1. Place the broiler rack in the lowest (6-7" from the heat source) and preheat the broiler.
2. Melt 1 tbsp of the margarine in a large oven-safe nonstick skillet over medium heat. Add the onion, zucchini, mushrooms or sun-dried tomatoes, bell pepper, 1/4 tsp of the salt and 1/8 tsp of the pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.
3. In a large bowl, combine the eggs, egg substitute, the remaining 1/4 tsp salt, the remaining 1/8 tsp pepper and the cheese, if using.
4. Melt the remaining 1 tbsp margarine in the skillet with the vegetables over very low heat. Pour in the egg mixture. Cook, uncovered, and without stirring, for 15 minutes, or until only the top remains runny. Place the skillet under the broiler an cook under the broiler for 2 minutes, or until the eggs are just set. Slide the fritatta onto a large serving plate to serve.

WW POINTS VALUE: 5 PTS

Note: This recipe appears in the South Beach Diet Cookbook. I have never had a fritatta and I've always wanted to try to make one. You'll be surprised how easy it is to make and how delicious it is. All of the veggies in this dish make this dish a very colorful and healthy meal. Plus it's perfect to serve all your vegetarian friends. Although this recipe is listed in the breakfast chapter, I highly recommend serving this dish at dinner or as a brunch because you won't have the time and effort in the morning to make this.

Sole in Lemon Caper Butter

Ingredients:

• 2 lbs sole filets or whole sole
• Unbleached all-purposed flour
• Grapeseed oil
• 3 tbsp butter or margarine
• 1/2-1 tsp minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp capers
• 1-2 tbsp minced fresh parsley or 2 tsp chopped fresh tarragon or marjoram

Makes 4 Servings

1. Dip the sole fillets in the flour. Pour the grapeseed oil into a heavy nonreactive skillet to a depth of about 1/4  of an inch. Heat the oil until very hot. Add the fillets and saute for about 2-3 minutes on each side, or until browned and cooked through. Watch carefully and turn the heat down if necessary. You want the fillets to brown, not burn.
2. Remove the fish to a platter. Wipe out the pan, add the butter, and turn the heat to medium-high. Add the garlic, stir for 30 seconds, then pout in the lemon juice and capers. Immediately pour around the sole on the platter. Sprinkle the sole with herbs.

 

WW POINTS VALUE: Who knows?

 

Note: This recipe  appears in the New Legal Seafood Cookbook. I was in the mood for fish but not in the mood to make the dish complicated. You can use any white fish with this recipe and it will tasted delicious. The butter will go well with a side of green vegetables and rice.

Peppered Steak with Brandy-Mustard Sauce

Ingredients:

• 1 tbsp whole black peppercorns, crushed or 2 tsp cracked black peppers from a jar
• 4 (1/4-lb.) filet mignons trimmed
• 2 large zucchini, halved lengthwise and thinly sliced
• 4 shallots minced
• 3 tbsp brandy
• 1/2 cup reduced-sodium beef broth
• 1 tbsp coarse-grained Dijon mustard
• 1/2 tsp salt

Makes 4 Servings

1. Put the peppercorns on a plate; lightly press both sides of the steak into the peppercorns to coat evenly.
2. Spray a large nonstick skillet with nonstick spray and set ove medium-high heat. Add the steaks and cook until an instant-read thermometer inserted into the sideof a steak registers 145 F for medium, about 5 minutes on each side. Trnsfer to a platter and keep warm.
3. Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. (If the brandy ignites, cover the skillet with the lid and remove it from the heat until the flame is extinguished.) Stir in the broth, mustard and salt. Simmer until the sace is slightly thickened, about 3 minutes. Spoon the vegetables and sauce over the steaks.

WW POINTS VALUE: 5 (1 steak and about 1 cup vegetables with sauce)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving steak for dinner and I was inspired after watching an old episode of Tyler's Ultimate when Tyler Florence was cooking the ultimate french bistro. This was another delicious steak dinner. The brandy and the Djion mustard made the steak and vegetables taste so delicious. Zucchini is a very bland vegetable and can be added to almost any dish.

Classic Guacamole

Ingredients:

• 1 ripe avocado
• 2 plum tomatoes, chopped
• 2 scallions (white and light green portion only), thinly sliced
• 1 small jalapeno pepper, seeded and minced (wear gloves to prevent irritation)
• 1 tbsp fresh lime juice
• 1/2 tsp salt

Makes 6 Servings

Cut the avocado in half and discard the pit. Scrape the avocado pulp into a small bowl; coarsely mash with a fork. Add the tomatoes, scallions, jalapeno pepper. lime juice and salt; mix until just combined. Scrape into a serving dish and serve at once.

WW POINTS VALUE: 1PT (1/4 cup)

Note: This recipe appears in the New WW Complete Cookbook. I had a craving for my Jalapeno Turkey Burger and I wanted to add a little kick to it and this recipe lookd perfect. Guacamole is not only a perfect appetizer but it's also delicious on sandwiches and burgers. A little avocado goes a long way when you add tomatoes to the guacamole. If you wanto to give the guacamole an extra kick, add some hot sauce to it.

Stovetop Macaroni and Cheese

Ingredients:

• 2 1/4 cups elbow macaroni
• 1 cup skim milk
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 3/4 cup shredded reduced-fat Monterey Jack cheese
• 1/3 cup shredded American cheese
• 1/3 cup shredded part-skim mozzarella cheese
• 1/2 tsp ground pepper

Makes 6 Servings

1. Cook the macaroni according to the package directions; drain and return to the pot.
2. Add the milk, cheddar, Monterey Jack, American Cheese, mozzarella and pepper. Cook over low heat, stirring constantly, until hte cheeses melt, about 5 minutes.

WW POINTS VALUE: 7 (generous 1 cup)

Note This recipe appears in the New WW Complete Cookbook. I was super hungry and totaly in the mood for some macaroni and cheese plus I wanted to clean out the fridge. This recipe can be made in about 20 minutes or less. This recipe will work with any shredded cheeses you have in your fridge but be sure that at least one of them is a sharp cheese like cheddar. Sharp cheeses ensure good flavor. Plus, what is macaroni and cheese without cheddar? The pepper also gve this dish an extra kick that anyone will enjoy.

Basic Tomato Sauce

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 3 lbs (about 18) plum tomatoes, chopped or 2 (28 oz.) cans Italian plm tomatoes, drained and chopped
• 1/4 cup dry red wine
• 2 tbsp tomato paste
• 1 tbsp finely chopped oregano, or 1 tsp dried
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp crushed red pepper

Makes 12 Servings

1. Heat the oil in a nonstick Dutch oven over medium heat; add the onions and garlic. Cook, stirring frequently, until golden and softened, about 10 minutes.
2. Add the tomatoes, tomato paste, oregano, salt, ground pepper, and crushed red pepper (if using); bring to a boil.Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 25 minutes.

WW POINTS VALUE: 1pt (1/2 cup per serving)

Note: This recipe appears in the New WW Complete Cookbook. I enjoyed making the South Beach Tomato Sauce because the aromas of the ingredients are SO wonderful. I've always wanted to make my own tomato sauce and this recipe looked very promising. The smell of olive oil, garlic and onions makes you feel like you're in Italy. This was a much tastier sauce than the South Beach Tomato Sauce and it was mich thicker. But I do recommend you puree the tomatoes before making the sauce otherwise you'll have a very watery sauce. You can also substitute Vegetgable juice for the dry red wine if you don't want any alcohol in it. Plus the vegetable juice give the sauce a more nutricious flavor to it. This sauce can be used in pizzas, pasta dishes and to sauce meats and fish of all kinds.