Coconut Macaroons

Ingredients:

• 2/3 cup fat-free sweetened condensed milk
• 1 large egg white
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp imitation coconut extract
• 2 cups crisp rice cereal
• 1 cup shredded coconut

Makes 12 Servings (24 Cookies)

1. Preheat the oven to 300 F. Line 2 baking sheets with parchment paper ( or, with foil and spray with nonstock spray).
2. Combine the condensed milk, egg white, vanilla, salt and coconut extract in a large bowl; stir in the cereal and coconut. The batter will tend to fall apart; moisten your fingers with water and press  the mounds to evenly shape them. Bake until lightly browned, about 18 minutes. Cool completely on a rack. Carefully peel the macaroons off the parchment paper or foil and store in an airtight container.
3. Drop the batter in tablespoon-size mounds onto the baking sheets, spacing them 2 inches apart.

 

WW POINTS VALUE 2 pts.

 

Note This recipe appears in the WW New Complete Cookbook. I had coconut macaroons earlier in the holiday season and I wanted to try to make the macaroons myself this holidays season.  Macaroons are normally served during Passover but you can serve them during the Christmas season as well. They're often too sweet and rich to enjoy with reservation. The crisp rice cereal filling in for the coconut are feather light but just as satisfying. It just takes some time to get used to the less fattening taste.

New Beef Burgundy

Ingredients:

• 1/4 cup whole wheat flour
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 lbs. round steak, top or bottom, cubed
• 2 tbsp. extra-virgin olive oil
• 1/2 lb. pearl onions
• 1 lb. mushrooms, quartered
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can tomatoes, pureed
• 1 cup carrots finely chopped
• 3 cups burgundy wine
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 tsp unsweetened cocoa powder
• 2 bay leaves
• 1 tsp. each of chopped rosemary. thyme, oregano
• 1/4 cup Italian parsley, chopped

Makes 8 Servings

1. In a zip-top plastic bag, combine the flour, salt and pepper. add the beef, seal the bag and toss to coat well.
2. Heat 1 tbsp. of the oil in a large saucepan over medium-high heat. Working in batches to prevent overcrowding in the pan, add the beef and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with the remaining beef.
3. Add the remaining 1 tbsp of oil to the pan. Add the onions, mushrooms, carrots, tomatoes, and garlic and cook, stirring often, for 10 minutes, or until lightly browned.
4. Add the wine, broth, tomato paste, cocoa powder, bay leaves, herbs, and beef. Bring to a boil. Reduce the heat to low, cover and simmer for 2 hours. Remove and discard the bay leaves. Sprinkle with the parsley.

WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Cookbook. It was a cold winter's day and I wanted something warm, tasty and special and this dish looked so good. This is a version of the classic French dish 'boeuf bourguignonne.' Beef, burgundy, onions and mushrooms are the hall marks of this classic dish. You can use any kid of beef for this dish and it will taste delicious. I also never though I would love mushrooms but I did. This dish takes time to cook but it's well worth the wait and the aromas of olive oil, garlic, onions, beef  and burgundy will have your kitchen smelling like Paris.

Pumpkin Flan

Ingredients:

• 1/2 cup(s) unpacked brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp cayenne pepper
• 1/8 tsp table salt
• 16 oz canned pumpkin
• 1 cup(s) fat-free evaporated milk
• 1/4 cup(s) orange juice
• 3/4 cup(s) fat-free egg substitute
• 8 Tbsp lite whipped topping
• 1/2 medium orange(s), cut into 8 thin wedges

 Makes 8 Servings

1. Preheat oven to 350°F.
2. Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3. Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

 WW POINTS VALUE 2pts.

Note: This recipe appears on http://www.weightwatchers.com/. This is a great dessert and a great alternative to pumpkin pie for Thanksgiving. All the spices and liquids give this flan a real flavor kick.

Classic Apple Pie

Ingredients:

• 2 Basic Pie Crusts (such as Pilsbury), unbaked
• 3 lbs. Golden Delicious or Granny Smith Apples (about 8 Medium), cored, peeled and cut into thin slices
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup + 2 tsp granular sugar
• 1 1/2 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 egg white, lightly beaten

Makes 12 Servings

1. Preheat the oven to 450 F.
2. On a floured surface, roll out 1 pie dough to a 12-13 circle. Fit the dough into a 9-inch pie pan, pressing  to fit and allowing excess dough to hang over the edge. In a large bowl, combine the apples, lemon juice and vanilla. In a seperate bowl, combine 1/2 cup of the sugar, the flour, the cinnamon and nutmeg; add to the apples and toss well. Transfer the apple mixture to the pie shell.
3. On a floured surface, roll out the second pie dough to a 12-13-inch inch circle. Place the second pie dough over the apple pie filling and press the dough edges; fold over to seal, crimping the edges to form a rim. Brush the dough with the beaten egg white and sprinkle with the remaining 2 tsp of sugar. With the tip of a knife, make several 1/2-inch slits through the top of the pie.
4. Bake the pie 15 minutes. Reduce oven heat to 350 F and bake until golden and the filling bubbling, 45-50 minutes longer. Coll on a wire rack.

WW POINTS VALUE: 5pts (1/12th of pie)

Note: This recipe appears in the WW New Complete Cookbook. Apple pie is a delicous dessert during the fall season. This apple pie is very similar to the apples pir recipe on the Pilsbury Pie Crust box. The vanilla and nutmeg give this recipe more flavor. You can substitute skim milk for the beaten egg white and you don't have sprinkle the pie crust with the sugar.

Mahi Mahi with a Pear and Jalapeno Chutney

Ingredients:

• 1 tbsp grapeseed oil
• 1/3 cup chopped red onion
• 2-3 tbsp fresh orange juice
• 2 tbsp lemon juice
• 2 tbsp dry white wine
• 1/3 cup sugar
• 1-2 tsp lemon zest
• 5 medium-hard pears, peeled and diced (about 2 cups)
• 3 tbsp chopped scallions, both white and green parts
• 1 jalapeno, seeded and minced
• 2 tbsp diced red pepper
• 2-3 tbsp julienned fresh mint (optional)
• 2 lbs. mahi mahi

Makes 4 Servings

1. Heat the oil in a nonreactive saucepan and add the onion. Cook, stirring occasionally, for 1 minute. Add the orange and lemon juices, wine, sugar and lemon zest. Cook over highi heat, stirring frequently, until the juices are reduced by half. Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through but still have some texture, 5-10 minutes. Place the mixture in a bowl, and let cool. Stir in the scallions, jalapeno, red pepper and mint, if using.
2. Mahi Mahi filets can be thick, so cut them crosswise into 1-inch-thick pieces if necessary. Oil the filets and broil and grill until done. It is unnecessary to turn the fish> Remove from the heat and top each serving with at least 1 tbsp of the chutney.

WW POINTS VALUE: Who knows?

Note: This recipe appears in the Legal Seafood Cookbook. Mahi Mahi is relatively inexpensive to buy when frozen at the grocery store and quite delicous when cooked. Mahi Mahi is native to Hawaii and means "strong strong" referring to its strength not its flavor. It's a tropical fish and usually best served with fruit from what I hear. This dish was deliciously different with all the fruit and vegetable flavors combined and the mint gave it a nice aftertaste. This fruit chutney can be used with snapper, swordfish, salmon,tuna and even chicken and pork. Mahi Mahi's pinkish flesh turns gray-white when cooked. Be sure to remove the mahi mahi from the heat the minute the flesh is done because it becomes dry very quickly.

Asparagus Omelets wth Goat Cheese

Ingredients:

• 1 cup liquid egg substitute
• 4 eggs
• 1/4 cup skim milk
• 2 tbsp chopped scallions
• 2 tbsp chopped fresh thyme leaves
• 2 tbsp chopped parsley
• 1/2 tsp ground black pepper
• 1/8 tsp salt
• 1/2 pound asparagus, trimmed ad cut into 1" pieces
• 1/4 cup water
• 4 tbsp crumbled reduced-fat goat cheese
• chives, for garnish

Makes 4 Servings

1. In a medium bowl, whisk together the egg substitute, eggs and milk. Stir in the scallions, thyme, parsley, salt and pepper.
2. Place the  asparagus and water in a large microwavable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. Stop and stir after 2 minutes. Drain, pat dry and add to the egg mixture.
3. Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour one-quarter of the egg mixture into the skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes, or until the bottom just begins to set. Sprinkle with 1 tbsp of the cheese. Add one-quarter of the asparagus pieces. Cook for 5 minutes, or until the eggs are almost set.
4. Using a large spatula, fold the omelet in half. Cook for 3 minutes, or until the omelet is golden and the cheese is melted. Turn onto a plate and keep warm.
5. Coat the skillet with cooking spray and repeat the process with the remaining ingredients to make 3 more omelets. Garnish with the chives.

WW POINTS VALUE: 4 pts per omelet

Note: This recipe appears in the South Beach Diet Cookbook. There is nothing like having a breakfast dish for dinner. I really enjoy omelets and I've always wanted to make them but didn't know how. Omelets look challenging but they are very easy to make when you follow the recipe. This dish was delicious and I would eat this again. If you don't have goat cheese on hand, feta cheese will work just as well. I highly recommend having eggs for dinner once a week and whatever you don't finish, wrap it up and have the egg dish for breakfast the next day. Eggs will keep you filled up and you won't feel as hungry later on. Eggs mixed with herbs and veggies make a tasty and nutricious combination.

Pumpkin-Apple Bread

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granular sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 large egg
• 1 cup low-fat buttermilk
• 1 apple, peeled, cored and grated
• 1/2 cup canned pumpkin puree
• 1 tsp confectioners' sugar

Makes 10 Servings

1. Preheat the oven to 350 F; spray a 9x5-inch loaf pan with nonstick spray.
2.  In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt and pumpkin pie spice. In a small bowl, beat the egg; add the buttermilk, apple and pumpkin. Pour over the flour mixture; stir until just blended (do not overmix).
3. Spoon into the pan. Bake until a toothpick inserted in the center comes out clean, 1-1 1/4 hours. Cool in the pan on a rack for 10 minutes; remove from the pan and cool completely on the rack. Dust with the confectioners' sugar.

WW POINTS VALUE: (1/10 OF LOAF) 3 pts.

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the picture for the pumpkin-apple bread, you would want to cook this recipe. This bread is the perfect time of year because apple and pumpkin are in season now and it's also the perfect dish for Thanksgiving. This bread has such a nice flavor to it. If you don't have or can't find any pumpkin pie spice, don' worry. You can substitute pumpkin butter from Trader Joe's and it will work just as well.