Baked Tomatoes with Feta and Herbs

Ingredients:

• 1 ounce reduced-fat feta cheese, crumbled
• 1 garlic clove, minced
• 1/4 tsp dried oregano
• 1 tsp extra-virgin olive oil
• 1 tsp lemon zest
• 1 large ripe tomato, ends trimmed and cut crosswise into 4 slices
• freshly ground black pepper

Makes 2 Servings

1. Heat oven to 400 F. Line a baking sheet with parchment paper or foil.
2. Combine feta, garlic, oregano, oil and lemon zest in a small bowl.
3. Place 2 tomato slices on the baking sheet. Top each slice with one-fourth of the feta mixture. Place a second tomato slice on top of each and cover with remaining feta mixture. Sprinkle with a little pepper.
4. Bake until heated through and feta is lightly golden, 18-20 minutes. Serve hot.

 WW POINTS VALUE:2 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. Tomatoes and cheese always make a delicious and colorful side dish. Tomotoes with feta cheese, olive oil and oregano will make you feel like you're on the beaches of the Greek Isles. These tomato towers  can be made in no time with lots of flavor based on few ingredients. This tomato side dish can be used with any beef dish as well as chicken, pork and fish as well. 

Ruby Swiss Chard Saute

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 lb. ruby Swiss chard, with tender stems, cut into 1/4-inch-wide ribbons (4-5 cups)
• 2 tbsp water
• salt
• freshly ground black pepper

Makes 2 (1-cup) Servings

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to low, and cook, stirring occasionally, until garlic is fragrant and lightly golden, about 3 minutes. Add chard, water and a pinch of salt; cover, increase to medium, and cook, stirring occasionally, until greens are tender, about 5 minutes. Season lightly with salt and pepper and serve hot. 

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. If you can't find ruby red chard, try green chard. If you don't like chard, use spinach and it will taste just as good and be just as healthy. The spinach compliments the steak and tomatoes and gives the plate more color.

Balsamic-Glazed Sirloin Steak

Ingredients:

• 3 tbsp balsamic vinegar
• 1 tbsp +1 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 3/4 lb. sirloin steak, 3/4-1-inch thick
• salt
• freshly ground black pepper

Makes 2 (6 oz) Servings

1.  Place vinegar, 1 tbsp of the oil, garlic and thyme in a large resealable plastic bag. Add the steak and seal the bag, pressing out the air. Shake sealed bag to that the steak becomes coated with the marinade. Refridgerate for 4 hours or overnight.
2. Heat a grill pan over medium-high heat. Brush steak lightly with remaining 1 tsp of olive oil. Place steak on grill pan and cook 4-5 minutes per side for medium-rare, brushing with marinade as it cooks. Transfer steak to a cutting board; let rest for 5 minutes. Discard remaining marinade. Cut steak into think slices and serve warm.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. This recipe along with the Ruby Swiss Chard Saute and Baked Tomatoes with Feta and Herbs are listed in the chapter 'Valentine's Day Dinner for 2.' This elegant dinner can be shared with a parent or great friend. Steak dinner is a winner all-around. Marinating the steak for at least 4 hours or overnight  and then basting it with the marinade while cookit it doubles the flavor and makes the steak juicy and tender. If ou don't have agrill pan, you can grill it or broil the steak and it will be just as juicy.

Scallops Provencal

Ingredients:

• 1 lb. scallops, washed and dried
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 tbsp olive oil
• 1/4 cup shallots
• 2 medium garlic cloves, minced
• 1/2 cup white wine
• 3 tbsp parsley

Makes 4 Servings

1. Season scallops with salt and pepper.
2. Place a large skillet over medium-high heat; add oil. When oil shimmers, add the scallops to the pan, falt-side down; cook until just browned on the bottom and you can see moisture appearing on the top of the scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat ot medium.
3. Add shallots and garlic to skillet; cook, stirring frequently, until  shallots are lightly browned, about 2 minutes (be careful not ot burn the garlic). Add wine; stir and cook until liquid starts to reduce, about 1-2 minutes. Sprinkle with parsley; serve.

WW POINTS VALUE: 5 PTS. (4 oz. scallops per serving)

Note: This recipe appears on www.weightwatchers.com. I have really acquired a taste for seafood and I have  always wanted to try scallops. I have also acquired a taste for French food as well. This was such a nice dish with a nice aroma. This dish  is easy to make and can be made any day of the week for dinner in 20 minutes or less and you'll feel like you're in France. You can serve any kind of side dish with rice, pototoes and vegetables served with a glass of white wine.

Thai Beef and Lettuce Rolls

Ingredients:

• 1 lb. ground beef (7% fat or less)
• 4 garlic cloves, minved
• 1 tbsp reduced-sodium soy sauce
• 2 tsp chili garlic sauce
• 2 tsp pasked brown sugar
• 1 tsp Asian (dark) sesame oil
• 8 Boston lettuce leaves
• 1 cup matchstick -cut carrots
• 8 fresh cilantro sprigs
• 8 fresh mint sprigs

 Makes 4 Servings

1. Mix together the ground beef, garlic, soy sauce, chili sauce and brown sugar in a medium bowl until combined.
2. Spray a large nonstock skillet with nonstick spray and set over medium-high heat. Add the beef mixture and cook, breaking it apart with a wooden spoon, until  browned, about 3 minutes. Stir in the sesame oil.
3. Place about 1/4 of the beef mixture on each lettuce leaf. Top evenly with 1/8 of the carrots, 1 cilantro sprig and 1 mint sprig. Fold in two opposite sides of each leaf.

 

WW POINTS VALUE: 4pts (2 lettuce rolls per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. My mom and I were craving burgers and this was a burger recipe I came across and wanted to try. I've never had Asian burgers before and so I was on a new mission. I really enjoyed this burger as did my mom. Asian burgers stand out from the rest because (from what I understand) the recipes don't include buns. Asian flavors have a different kind of aroma to them and they give you that extra kick and spice in your mouth. If you don't have cilnatro and/or mint sprigs, use a 1/4 cup dry measure to qickly and evenly divide the beef.

Sponge Cake with Chocolate Sour Cream Frosting

Ingredients:

Cake:

• 3/4 cup whole-grain pastry flour
• 1/4 cup white pastry flour or all-purpose flour
• 1/2 tsp baking powder
• 6 eggs, separated
• 3/4 tsp cream of tartar
• 3/4 cup granular sugar substitute
• 1/3 cup unsweetened applesauce
• 1/2 cup skim milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Frosting

• 1 cup reduced-fat sour cream
• 1 cup bittersweet chocolate chips
• 2 tbsp granular sugar substitute
• 1 tsp vanilla extract

Makes 12 Servings

1. Heat the oven to 325 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. For the cake: Sift the whole-grain and white flours and baking powder into a medium bowl.
3. In a large bowl, with an elecric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue beating on high until  stiff peaks form, 2-3 minutes. Gradually add 1/2 cup of the sugar substitute and beat until you have a smooth glossy meringue. about 30 seconds more. Set aside.
4. In another large bowl, with the same beaters, beat the yolks on high speed for 2 minutes. Add remaining 1/4 cup sugar substitute, applesauce, milk, vanilla and salt; continue beating until mixture is very light, air and smooth, about 1 minutes more. Fold flour mixture into egg yolk mixture just until combined.
5. Add flour mixture to meringue and gently fold until whites are nearly incorporated. pour into prepared pan and bake until cake springs back when lightly touched and a tester inserted into the center comes out clean, 22-25 minutes. Cool in pan on a wire rack.
6. For the frosting: When cake is cool, combine sour cream chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chips are melted and frosting is smooth, about 3 minutes. Add sugar substitute and cook, stirring, until  dissolved, about 30 seconds more. Stir in vanilla.
7. Spread warm frosting over cake and let cool at room temperature until frosting sets, about 1 hour. Cake can remain at room temperature for up to 4 hours

WW POINTS VALUE: 4 pts.


Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. My sweet tooth was calling out for something yummy and this dessert looked to good to pass up. Homemade desserts are wonderfull treats and a nice alternative to packaged or procced foods because you know what's in your homemade dessert. This sponge cake is a delicious alternative to running out and getting a packaged dessert. Making a cake from scratch is not that scary and it's a lot of fun. This cake is lightly textured and becomes a nice indulgence when topping with the chocolate sour cream frosting. I do offer a little piece of advice when beating the egg whites: Eggs separate most easily when cold. However, when beating egg whites for a recipe, let them come ot room temperature first in order to get more volume. Adding a bit of cream of tartar to the egg whites helps them reach full volume. A pinch of lemon juice and vinegar achieves the same thing. Use the beaten egg whites immeadiately, they will lose their volume as they sit.

Caprese Skewers

Ingredients:

• 3 oz. fresh mozzarella cheese, cut into 24 (1/4 to 1/2-inch) cubes
• 1 1/2 tsp extra-virgin olive oil
• 1/4 tsp dried basil or 3-4 fresh basil leaved, cut chiffonade
• pinch crushed red pepper flakes
• salt
• freshly ground pepper to taste
• 24 grape tomatoes, cut in half, crosswise

 Makes 8 (3-piece) skewers

Toss mozzarella with oil, basil and a pinch or two of red pepper flakes in a medim bowl. Season to tste with salt and pepper. Add tomatoes and stir gently to coat. Place 2 tomato halves and 1 mozzarella cube on each of 24 toothpicks, with cheese in between tomatoes. Serve at room temperature.

 

WW POINTS VALUE: 1pt. per 3-piece serving

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I learned how to makes homemade mozzarella in 30 minutes and I didn't want my cheese to go to waste. It was interesting to see how mozzarella was made but I don't think I'll be making homemade mozzareall anytime soon. Fresh mozzarella cheese, tomatoes and basil make a traditional Italian salad and this recipe is the perfect pasrty appetizer or light snack. These skewers are like having a taste of Italy in your mouth. I do recommend having a paper towel on hand because it will get messy when assembling the skewers.