Peanut Butter and Jelly Cookies

Ingredients:

• 3/4 cup granular sugar substitute
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 cup creamy trans-fat-free peanut butter
• 1 tsp baking soda
• 1/4 cup sugar-free jam, any flavor

Makes 12 (2-piece) Servings

1. Heat oven to 350 F. Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, vanilla and almond (if using) together with an electric mixer on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
3. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each with 1/2 teaspoon jam.
4. Bake until lightly browned on the bottom, 12-14 minutes. Transfer to a wire rack to cool completely.

WW POINTS VALUE: 4 pts per cookie

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not love peanut butter and jelly? If you ever saw the photos of these cookies in the cookbook, you will want to cook them they look that good. Peanut butter and jelly is a childhood classic and these cookie taste so yummy with very little ingredients (That's right, no flour!). You can also use almond butter in place of the peanut butter and the cookies will still taste delicious. The combination of nuts and fruit is really yummy and you won't be buying store-bought cookies anymore (Sorry Nabisco!) I should warm you that these cookies are so good only eat one serving for yourself.

Grilled Southwest Steak, Radish and Blue Cheese Salad

Ingredients:

• 2 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 lbs. lean sirloin steak, about 3/4-inch thick
• 1 (12 oz.) head romaine lettuce, chopped (6 cups)
• 8 large radishes, cut in to wedges, plus whole radishes for garnish
• 4 oz. blue cheese, crumbled (1/2 cup)
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice

Makes 4 Servings

1. In a small bowl, combine garlic, chili powder, cumin, 1/8 tsp of the salt and 1/8 tsp of the pepper. Rub spice mixture onto the steak.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before cutting into thin slices.
3. In a large bowl, combine lettuce, radishes, cheese, oil lime juice and reaming 1/  teaspoon salt and 1/8 teaspoon pepper. Divide salad among 4 plates, top with steak slices and garnish with whole radishes. Serve warm.

WW POINTS VALUE: 8pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. My mom and I had this dish for dinner earlier this evening and it was the most delicious dinner I cooked in a while. This dish is great if you are ever in the mood for a steak and salad. The combination of the chili powder, cumin and garlic give the steak a robust Tex-Mex flavor that compliments the oil and lime-flavored salad. If you don't have romaine lettuce, I highly recommend using fresh spinach and it will taste just as delicious. The crumbled blue cheese and radishes also add texture and flavor to this dish as well. So forget going out to the steak house, let the steak house come to you in less than 30 minutes.



Buffalo Chicken Bites

Ingredients:

• 3 tbsp trans-fat-free margarine
• 2 tbsp hot pepper sauce, or more to taste
• 1 tsp canola oil
• 3 (6 oz.) boneless, skinless chicken breasts, cut into 24 (1-inch cubes)
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 celery stalks, cut into 24 (1-inch) pieces
• Blue Cheese Dipping Sauce

Makes 8 (3-Skewer) Servings

1. Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1-2 minutes, or until slightly thickened; set aside.
2. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1-2 mutes.
3. Remove chicken from pan and skewer each cube with a . Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.

WW POINTS VALUE: 4 pts per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It was the Super Bowl and what better way to celebrate the biggest game of the year with a healthy version of Buffalo Chicken Wings? Every year, over 1 BILLION buffalo chicken wings are consumed on Super Bowl Sunday. You can have buffalo chicken without all the grease and fat and it will still taste delicious. Buffalo Chicken wings originated in upstate New York in Buffalo and have been an American tradition for many years. This version is healthy and delicious because the chicken is not breaded nor fried; they're pan-seared. This snack is so delicious you will serve this again and again anytime of the year. Plus, this appetizer can be made in less than 30 minutes. 

Pico de Gallo Salsa

Ingredients:

• 1/2 tsp salt
• 1 garlic clove, minced
• 2 large, ripe tomatoes, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
• 1 small onion, finely chopped
• 2-3 tbsp finely chopped cilantro
• 1-2 jalapeno peppers, seeded and finely chopped (wear gloves to prevent irritation)
• 2 tsp fresh lime juice

Makes 6 Servings

1. On a cutting board, sprinkle salt over garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend.

WW POINTS VALUE: 0 pts. (1/3 cup)

Note: This recipe appears in the WW New Complete Cookbook. Pico de gallo means the beak of the rooster in Spanish and it's called Texas ketchup which is found on tables throughout the Lone star State. All of these ingredients combined really do taste like Mexico. Acidic ingredients like tomatoes can react with metals to produce a dish that has an off color. I highly recommend mixing all the ingredients in a blender for an authentic, fresh Mexican taste. The freshest and juciest tomatoes work best but canned tomaotes work well in the middle of winter. I highily recommend this condiment with baked tortilla chips for dipping and as a topping for chicken, beef, pork, fish or with scrambled or poached eggs. You will never but canned salsa at the grocery store ever again after eating this salsa. It's that good, I guarantee. 

Honey-Mustard Dressing

Ingredients:

• 1/2 cup plain fat-free yogurt
• 4 tsp Dijon mustard
• 4 tsp honey
• 1 tbsp snipped fresh dill
• 2 tsp white-wine vinegar
• 1/2 tsp granulated sugar
• 1/8 tsp salt
• 1/8 tsp ground white pepper

Makes 4 Servings

In a small bowl, whisk all the ingredients. Refrigerate , covered, 2-3 hours. Whisk again before serving.

WW POINTS VALUE: 1 pt (3 tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. This is a delicious dressing that is sophisticated compared to the traditional yellow hot dog mustard. The dill gives this dressing a bit of Greek flavor for a more sophisticated taste.You can also use freshly ground black pepper in place of white pepper and it will still taste delicious. This dressing is perfect for marinating in chicken, pork, beef and seafood. Dressing can be prepared in advance and stored in a covered container in the refrigerator for a few days; small glass jars are ideal containers. Remember to shake well or whisk to blend just before serving.

Cherry Cheesecakes

Ingredients:

• 3/4 cup graham craker crumbs
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tbsp light butter, melted
• 8 oz. fat-free cream cheese
• 3 tbsp fresh lemon juice
• 2 large egg whites
• 1 1/2 tsp vanila extract
• 1/2 cup granulated sugar
• 3/4 cup light fruit pie filling, cherry

Makes 12 Servings

1. Place 12 cupcake liners in a cupcake pan. Preheat the oven to 375 F.
2. In a small bowl, combine graham craker crumbs, spices and butter; mix well. Spoon 1 tablespoon of crumb mixture into the bottom of each liner and press down gently; refrigerate until ready to use.
3. In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
4. Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from the oven and allow to cool.
5. Top each cheesecake with 1 tablespoon cherry pie filling.

WW POINTS VALUE: 3 pts. (1 cheesecake per serving)

Note: This recipe appears on www.weightwatchers.com. This is an easy dessert for entertaining or as a nice after-dinner treat after a long day. Besides, who does not love cheesecake? What a rich combination: rich and creamy filling with a buttery crust. I added the spices above to the butttery crust for a more flavorful crust. You can also try a variety of different flavors of pie filling and even whole vanilla wafers for crust but it could effect the points value. Still, the cheesecake will still taste delicious no matter how you make it. 

Chicken Milanese Style

Ingredients:

• 4 (3 oz.) chicken breast cutlets
• 1/4 tsp freshly ground pepper
• 1/4 cup Italian-seasoned dried bread crumbs
• 2 tbsp grated Parmesean cheese
• 1 1/2 tsp olive oil
• 3 cups mixed baby salad greens
• 1 cup grape tomatoes or havled cherry tomatoes
• 1/4 cup matchstick-cut carrots
• 3 reduced-fat balsamic dressing

Makes 4 Servings

1. Sprinkle the chicken with the pepper. Combine the bread crumbs and Parmesean on a sheet of wax pepper; coat the chicken with the crumb mixture, pressing lightly so it adheres.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.
3. Meanwhile, combine the salad greens, tomatoes, and carrots in a medium bowl. Drizzle with the dressing and toss to coat evenly. Place 1 chicken cutlet on each of the 4 plates and top evenly with the salad.

WW POINTS VALUE: 4 pts . (1 chicken cutlet and 1 cup salad)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was hungry for dinner and wanted some comfort food and this dinner hit the spot. This is a delicious dinner that can be made on the weekmight after a long day. This chicken is very easy to make and has a nice flavor with few ingredients to it as does the salad. The salad is very colorful plus you are getting all your nutrients. Make sure you pound your chicken into thin cutlets so they all cook evenly and nobody gets any uncooked chicken.