Star-Anise Spiced Fruit Skewers

Ingredients:

• 16 medium strawberries
• 1/2 medium mango, peeled and cut into 8 cubes
• 1/2 cup water
• 1/4 cup granular sugar substitute
• 2 star anise, ground (1/2 teaspoon)

Makes 4 (2-skewer) Servings

1. Thread 2 strawberries and 1 mango cube onto each skewer. Lightly coat a grill or grill pan with cooking spray and heat to medium.
2. In a small saucepan, combine water, sugar substitute and star anise; bring to a simmer and cook until thickened to a syrupy consistency, 5-7 minutes.
3. Brush fruit with syrup and grill, turning occasionally, until fruit is lightly browned and starting to soften, about 5 minutes. Serve warm.

WW POINTS VALUE: 1 pt per skewer

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Star Anise is a star-shaped spice with a licorice taste similar to anise and is commonly used in Chinese cuisine. The whole spice can be ground using a spice grinder or coffee grinder. You can also use preground star anise for this recipe and the dessert will still taste delicious. I have become to really enjoy cooked fruit whether baked, broiled, sauteed or even grilled. This was such a nice, filling dessert I would eat this again and highly recommend serving this dish at a backyard bar-b-que or even at a tailgating party. You can also use pineapple in place of the mango or with the strawberries and mango and it will still taste delicious. Other fruits you can use are apples, peaches, plums, nectarines, papayas, grapefruit and oranges. I also recommend serving these fruit skewers with vanilla ice cream for a sophisticated dessert. 

Sloppy Joes Tex-Mex Style

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 lb. ground skinless chicken breast
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups prepared black bean and corn salsa
• 1/4 cup fat-free sour cream
• 1 tbsp lime juice
• 4 (7-inch) whole-wheat tortillas,warmed
• 2 tbsp fresh cilantro, chopped
• 1 scallion chopped

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add garlic, chicken, chili seasoning, salt and pepper; cook, breaking the chicken apart with a wooden spoon, until no longer pink, about 6 mnutes. Stir in the salsa and cook until heated through, about 3 minutes longer. Remove the skillet from the heat and set aside.
2. Combine the sour cream and lime juice in a small bowl.
3. Place 1 warm tortilla on each of the 4 plates. Spoon about 3/4 cup of the chicken mixture onto each tortilla; top with about 1 1/2 tablespoons of the sour cream mixture. Sprinkle with the cilantro and scallion.

WW POINTS VALUE: 6 pts per plate

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was in the mood for some comfort food and this dish hit the spot. I have become a fan of Mexican food and Tex-Mex food sine spending a month in Mexico. Ground chicken mixed in with any kind of herbs and spices is delicious. you can also use ground turkey or beef with this dish and it will still be delicious. If you don't have black bean and corn salsa, use another variety instead. I made the WW version  of Pico de Gallo Salsa in this and it still came out great. This is a very tasty comfort food that can be made on the weeknights for the whole family to love. I also think Iron Chefs Jose Garces and Bobby Flay would like these as well. Iron Chef Flay (or any other Celebrity Chef), if you're reading this, I still want to  challnege you to a Throwdown of any kind at Boston College. 

Chewy- Chocolate Chip Mint Cookies

Ingredients:

• cooking spray
• 3 egg whites, at room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar, divided
• 3 tbsp unsweetened cocoa
• 1 tbsp cornstarch
• 1/2 tsp mint extract
• 1/2 cup mini chocolate chips

Makes 20 Servings

1. Preheat the oven to 325 F. Coat a large cookie sheet with cooking spray or top with parchment paper (use 2 cookie sheets of necessary).
2. In a medium bowl, using an electric mixer, whip egg whites until soft peak forms, about 5 minutes. Slowly add cream of tartar and 1/4 cup sugar; beat until stiff peaks form.
3. In another small bowl, mix cocoa, cornstarch and remaining 1/4 cup sugar.
4. Fold cocoa mixture and mint extract into egg whites; fold in chocolate chips
5. Place a heaping tablesppon of cookie mixture onto cookie sheet about 1-inch apart. Bake 15-17 minutes. Remove from oven and cool 2-5 minutes; cool cookies on rack.

WW POINTS VALUE: 1 pt per cookie

Note: This recipe appears on www.weightwatchers.com. These cookies are devilshly good and they're gluten-free as well. They are so chewy and moist you won't eat just one. You can use vanilla, almond or any other kind of extract with this recipe and the cookies will still be delicious.

 

 



Banana Cupcakes

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 4 ripe bananas, cut into chunks
• 1 cup fat-free buttermilk
• 1/4 cup unsalted butter, softened
• 1/4 cup + 3 tbsp packed light brown sugar
• 1 large egg, at room temperature
• 1/2 cup currants
• 1 1/4 cup part-skim ricotta cheese
• 2 tbsp unsweetened cocoa powder
• 1 tbsp rum

Make 12 Servings

1. Preheat the oven to 350 F; line a 12-cup muffin tin with double paper liners.
2. Into a medium bowl, sift the flour, baking powder, baking soda and salt.
3. In a large bowl, with an electric mixer on medium speed, beat the bananas, buttermilk, butter, 1/4 cup of the brown sugar and the egg. Stir in the flour mixture until just blended. Stir in the currants. Fill the muffin cups two-thirds full with the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a rack.
4. Meanwhile, to prepare the frosting, in a food processor or blender, combine the ricotta, the remaining 3 tablespoons of brown sugar, the cocoa powder and rum; blend until smooth. Spread the frosting on the cooled cupcakes.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. I have gone by this recipe dozens of times and I have always wanted to try this. Besides, who does not love a cupcake once in a while? my mom and I totally LOVED these cupcakes. If you want to serve these cupcakes to kids, I recommend using vanilla extract in place of the rum. Vanilla tastes good in almost any treat. These treats are great for adults because they're a guilty pleasure of banana bread with a sophisticated frosting on top. And they say cupcakes are not good for you!

Sweet Strawberries with Greek-Style Yogurt & Almonds

Ingredients:

• 1/2 cup sliced almonds
• 3 cups nonfat or low-fat Greek-style plain yogurt
• 3 cups sliced strawberries

Makes 4 (1 1/2-cup) Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and bake until fragrant and lightly browned, 10-12 minutes.
2. Dived yogurt evenly  among 4 bowls. Top each serving with 3/4 cup strawberries and 2 tablespoons almonds.

WW POINTS VALUE:  4 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish is listed in the breakfast chapter of the book but it can be enjoyed anytime of the day as a light lunch or dinner or even as a light snack. This homemade yogurt tastes so much better than the brand name yogurt you but at the grocery store; no additives or preservatives. You can use whole almonds and crush them to make the yogurt more filling as well. You can also use any other berry in this yogurt and it will still taste delicious. 

Black & White Strawberries

Ingredients:

• 1/4 cup + 2 tbsp semisweet chocolate chips
• 1 1/2 tsp raspberry liqueur (framboise)
• 1 1/2 tsp water
• 8 large strawberries, with stems
• 1/2 oz white chocolate, chopped, or 2 tbsp white chocolate chips

Makes 4 Servings

1. Line a large baking sheet with wax paper. In a small microwavable bowl, combine the chocolate chips, liqueur, and water; microwave on High, stirring twice, until melted and smooth, about 1 1/2 minutes. Holding a berry by the hull, dip the berry halfway into the chocolate; set on the wax paper. Repeat with the remaining berries and chocolate.
2. In another small microwavable bowl, melt the white chocolate in the microwave on High, stirring once, until melted and smooth, about 1 minute. Dip a fork in the white chocolate and drizzle over the strawberries. Refrigerate until the chocolate hardens. Serve chilled.

WW POINTS VALUE: 2 pts (2 dipped strawberries per serving)

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the photo for this recipe, you would want to make these yummy treats. You've probably seen these devilish treats in fancy restaurants or upscale bakeries. They are very easy to make at home and just as delicious. The key, I believe, to making them so good is the raspberry liqueur. Even though the directions say to melt the chocolate in the microwave, I recommend melting the chocolate in a double broiler or in a saucepan for a more gooey taste. Trust me on this one. 

Pasta Carbonara

Ingredients:

• 1/2 lb. uncooked fettecine or fusilli bucati
• 2 tsp margarine
• 1 medium uncooked onion, finely chopped
• 1 medium garlic clove, minced
• 2/3 cup part-skim ricotta cheese
• 2/3 cup fat-free egg substitute
• 1/2 cup skim milk
• 2 slices cooked Canadian-style bacon, cut into strips
• 4 tbsp grated Parmesan cheese
• 1 tbsp fresh oregano, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp parsley, chopped

Makes 4 Servings

1. Cook pasta according to package instructions. Drain and keep warm.
2. Meanwhile, in a large nonstick saucepan, melt margarine. Sauté onion and garlic until softened, about 5 minutes.
3. In a large bowl, beat ricotta with an electric mixer until smooth. Stir in egg substitute and onion mixture until combined. Stir in milk, bacon, most of Parmesan, oregano, salt and pepper. Add pasta.
4. Add mixture to saucepan and cook, stirring gently, until mixture is thickened, about 2 minutes. Serve at once, sprinkled with remaining Parmesan cheese and parsley.

WW POINTS VALUE: 10 pts

Note: This recipe appears on www.weightwatchers.com. Pasta Carbonara is a classic Italian dish that includes eggs, cheese (pecorino or Parmigiano-Reggiano), bacon and black pepper that's cooked in fat and butter. Weight Watchers lightened up this dish and added Italian herbs for more flavor. This was a delcious comfort food for dinner but it's a little soupy. You can have a piece of bread with this dish to clean up the sauce if you'd like. You can omit the bacon to make this classic dish vegetarian and save yourself adding unnecessary fat and it will still taste delicious.