Chocolate-Cinnamon Quesadillas

Ingredients:

• 2 Tbsp semisweet chocolate, grated or chopped
• 1 Tbsp granulated sugar  
• 2 large wheat flour tortillas, (6 inches)
• 1/2 tsp ground cinnamon        
• 1 tsp confectioners' sugar                                               

Makes 2 Servings

1. Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
2. Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.

WW POINTS VALUE: 5 pts (1 quesadilla per serving)

Note: This recipe appears on www.weightwatchers.com. As always, I was having a sweet tooth craving and this recipe looked too good to pass up. This dessert reminded me of this wonderful chocolate shop in Playa del Carmen, Mexico called La Casa de Chocolate because the owner was Belgian and knew how to make the best chocolate desserts in the Yucatan Peninsula. I always think of Mexico whenever I combine cinnamon and chocolate because they are some of the guiltiest pleasures on Earth. Even though the directions say cook the quesadillas in a dry skillet, I highly recommend spraying the pan with butter or margarine for a more melt-in-your-mouth bite. I also highly recommend serving vanilla ice cream or frozen yogurt to even make it guiltier but it could effect the point value. I would highly recommend serving this dessert if your dinner guests include Claire Robinson (because it's an easy 5-Ingredient fix), Iron Chefs Bobby Flay and Jose Garces, Aron Sanchez and Rick Bayless (because they are some of the MASTERS of Latin Cooking). Iron Chef Flay, I still want to challenge you to a Tailgating Throwdown at Boston College. I know you have a busy schedule but I guess you're too much of a coward to even show up at BC.

Turkey Cutlets with Vegetable Couscous

Ingredients:

• 1 1/2 lbs. turkey cutlets
• 3 garlic cloves, minced
• 3 tbsp chopped fresh parsley
• 1 tbsp + 2 tsp extra-virgin olive oil
• 2 tsp finely grated lemon zest
• 1/8 tsp red pepper flakes
• 1 small yellow bell pepper, finely chopped
• 1 cup cherry tomatoes, halved
• 1 small cucumber, peeled and cut into1/4-inch cubes
• 1 tbsp minced red onion
• 1 tbsp red wine vinegar
• 1/4 tsp salt
• 1/2 cup whole-wheat couscous

Makes 4 Servings

1. In a resealable bag, combine turkey, garlic, parsley, 1 tablespoon of the oil, lemon zest and pepper flakes; turn to coat well. Marinate at room temperature for 15 minutes or refrigerate overnight.
2. While turkey is marinating, in a large bowl combine remaining 2 teaspoons oil, bell pepper, tomatoes, cucumber, onion, vinegar and salt.
3. Prepare couscous according to package directions. Add hot couscous to vegetable mixture and stir well; keep warm.
4. Lightly coat a skillet with cooking spray and heat over medium-high heat. Add turkey and marinade to the skillet and cook until cooked through, about 2 minutes per side. Serve warm with vegetable couscous.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a healthy and sophisticated version of chicken and rice. When I was a kid, I remember chicken and rice as a comfort dinner; the chicken was coated in bread crumbs, the rice was cooked and they were both drenched in store-bought chicken gravy served with a side of peas. Couscous is an alternative to rice and other grains and is usually made from a coarsely ground durum wheat called semolina. This chicken and rice dinner takes it to a whole new level. I loved how all the colorful vegetables mixed well with the couscous and the marinated turkey breast. It was sophisticated comfort food of the summer (so far). I was also craving garlic and I loved how the garlic, lemon zest, pepper flakes, oil and parsley marinated so well on the turkey. My mother wasn't crazy about this dish because she didn't like the couscous. I enjoyed this dish because it hit the spot and I would make this again (for myself).

Chocolate Kaluha Cupcakes with Strawberry Frosting

Ingredients:

Cupcakes:

• 1 cup Kaluha liquor
• 1/2 cup (1 stick) butter
• 1/4 cup + 2 tbsp unsweetened cocoa
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• pinch of salt
• 1 large egg
• 1/3 cup reduced-fat sour cream

Strawberry Frosting:

• 1/2 cup whole fresh (or frozen, thawed strawberries)
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch of salt
• 4 1/2 cups confectioners' sugar, sifted
• 1/2 tsp vanilla extract

Makes 12 Cupcakes

1. For the Cupcakes: Preheat the oven to 350 F. Line 1 standard cupcake pan with 12 liners
2. In a large saucepan over medium heat, simmer Kaluha and butter. Slowly whisk in cocoa powder into saucepan until mixture is creamy. Remove from heat and allow to cool.
3. Meanwhile, whisk in granulated sugar, flour, salt, baking soda and cinnamon in a large bowl.
4. In a separate bowl, beat eggs and sour cream with an electric mixer. Slowly add liquor and cocoa mixture and combine on low speed.
5. Slowly add flour mixture, combining on low speed until completely incorporated.
6. Fill baking cups 3/4 full and bake 20-22 minutes. Set aside to cool.
7. For the Frosting: Puree the strawberries in a blender or food processor.
8. In a bowl with an electric mixer, beat butter and salt on medium speed until light and fluffy. Reduce speed and slowly add confectioners' sugar; beat until well combined.
9. Add vanilla extract and 2 tbsp of the strawberry puree (save remaining puree for decoration or other use). Mix until just blended. Frost on top of cupcake and enjoy!
    

WW POINTS VALUE: Who Knows?

Note: This recipe appeared in the June 2012 Family Circle. The heat wave is gone (for now) and I was excited to get back into the kitchen and cook. We were having company for dinner and I wanted to do a sophisticated dessert and I have been dying to try this recipe. The original recipe is Chocolate Bourbon Cupcakes with Strawberry Frosting created by Spinkles founder Candace Nelson. I used Kaluha liquor in place of the bourbon and I also added ground cinnamon for an authentic sweet Mexican flavor. My company and I LOVED these cupcakes! Ms. Nelson certainly knows her cupcakes. These chocolate cupcakes were moist and flavorful and they tasted like Mexico. The strawberry forsting was delicious, airy, cool and refreshing. You can use any kind of berries in this frosting and it will still be delicious. I highly recommend serving these guilty pleasures at your next gathering because they are a great way to end your dinner party. If you can't go to Sprinkles, let Sprinkles come to you. Ms. Nelson, if you're reading this, your cupcakes are delicious and I look forward to trying more of your delicious cupcakes.

Chocolate Root Beer Floats

Ingredients:

• 12 oz. diet root beer
• 2 tbsp chocolate syrup
• 1 cup fat-free vanilla frozen yogurt

Makes 2 Servings

1. Divide root beer between 2 tall soda glasses. Add a tablespoon of chocolate syrup to each and stir.
2. Put a 1/2 cup scoop of frozen yogurt into each float. Serve with straws and dessert spoons.

 WW POINTS VALUE: 4 pts.

Note: This recipe appears on www.weightwatchers.com.  The heat wave was getting to me and I needed a guilty pleasure to cool me off. I love chocolate, root beer and vanilla frozen yogurt and I saw this recipe and thought it was perfect. Who does not love a root beer float? A root beer float is also known as a black cow or brown cow  and is traditionally made with vanilla ice cream and root beer, but can also be made with other flavors as well. Once you make this drink at home, you'll never order another one in a restaurant again it's that good. I highly recommend this guilty pleasure during a heat wave to cool you off or with burgers and fries while you're watching your favorite sports team on TV. 

Chilled Roasted Red and Yellow Pepper Soup with Avocado Salsa

Ingredients:

Soup:

• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 1/4 tsp salt
• 2 cups lower-sodium chicken broth
• 2 roasted yellow peppers (from a jar), rinsed
• 2 roasted red peppers (from a jar), rinsed
• 1 cup low-fat or nonfat plain yogurt

Salsa:

• 1/2 small avocado, finely chopped
• 1 tbsp chopped fresh cilantro
• 1 1/2 tsp fresh lime juice

Makes 4 (1-cup) Servings

1. For the soup: In a medium skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
2. Placed half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1/2 cup of the yogurt; puree until smooth. Transfer yellow pepper puree to a covered container and refrigerate until chilled, about 30 minutes. rinse blender and transfer remaining broth mixture to it. Add red pepper puree to another covered container and refrigerate until chilled, about 30 minutes.
3. For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro and lime juice.
4. To serve the soup, simultaneously ladle a generous 1/2 cup of th yellow pepper soup and a generous 1/2 cup of the red pepper soup into each of the 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a wonderful soup to have in this heat wave. It's a colorful way to cool off and will leave you satisfied. This soup is quick and simple to make. Using roasted reed and yellow peppers from a jar is convenient but if you have time and it's not too hot out, you can roast these bell peppers for a more smoky flavor. If you're ever invited to a barbeque and Bobby Flay is in attendance and you brought this dish, he and the other guests will be impressed. Iron Chef Flay (or anyone else at the Food Network), if you're reading this, I still want to  challenge you to a Tailgating Throwdown at Boston College. 

Grilled Tomato, Arugula and Feta Cheese Pizzas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 4 medium plum tomatoes
• 3 1/2 oz. reduced-fat feta cheese, crumbled (about 1/3 cup)
• 1 garlic clove, minced
• 2 tbsp thinly sliced fresh basil
• 1 1/3 cups baby arugula
• 2 tsp extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat ot medium-high.
2. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, cheese, garlic and basil.
3. Return tortillas to the grill, topping side up. Cover and cook until cheese is softened, about 30 seconds. Top with arugula, cover, and grill another 1-2 minutes, or until arugula is wilted. Transfer pizzas to 4 plates, drizzle with oil and season with salt and pepper. Serve warm.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's a hot summer day and you want something that is clean and fresh and will fill you up, this treat is for you and it takes less than 30 minutes to prepare. Who does not love pizza? If you're ever craving a pizza, DO NOT  CALL for pizza delivery! This pizza is colorful and very easy to make. If you love thin-crust pizza, then you 'll love the grilled tortilla version. The crust has a nice crunch to it topped with the flavors of the Mediterranean. You know how sometimes when you have a slice of pizza and it's too hot to eat you don't enjoy it as much? You won't get that with this pizza. The tomatoes, feta cheese, basil and arugula topped with drizzled olive oil, salt and pepper leave your palate clean and fresh. I also love how the grilled tortilla pizza is a whole serving because you can have your own little pizza and not have any leftovers. These pizzas should be served at your next barbeque because they are so elegant, sophisticated and delicious.

Whole-Grain Nectarine Pancakes

Ingredients:

• 1 cup whole-grain pastry flour
• 3 tsp granular sugar substitute
• 1 tsp baking soda
• 1 cup 1% or fat-free buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup trans-fat-free margarine, melted + 1 tbsp unmelted
• 1-2 medium nectarines, sliced (1 cup)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground star anise

Makes 4 (4-pancake) Servings

1. Heat oven to 200 F
2. In a large bowl, combine flour, 2 teaspoons of the sugar substitute and baking soda.
3. In a medium bowl, whisk together buttermilk, eggs and melted margarine. Make a well in the center of the dry ingredients. Add wet ingredients to dry and mix just to combine; do not overmix.
4. Coat a large skillet or griddle with cooking spray and heat over medium heat until hot enough to  cause drops of water to scatter over the surface, about 3 minutes. Working in batches if necessary, spoon a heaping tablespoon of batter onto the griddle to form a 3-inch pancake (you will be making 16 pancakes). Cook pancakes until golden brown, about 2 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.
5. In a medium skillet, beat remaining 1 tablespoon margarine over medidum heat until melted. Add nectarines, cinnamon, nutmeg, ginger, star anise and remaining 1 tsp granular sugar substitute. Cook, stirring occasionally, until nectarines are soft and golden, about 5 minutes. Remove pancakes from the oven and divded among 4 plates. Spoon nectarine slices over pancakes and serve.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a great meal for breakfast, lunch or even dinner for this summer. Nectarines are in season and they were absolutely declicious spiced up on top of these pancakes. You can make the batter into waffles if you'd like and they will still be delicious. I added the nutmeg, ginger and star anise with the cinnamon to spice up the nectarines and it was worth it. Cooked fruit with the right spices makes the whole dish taste better but may affect the point value. I do highly recommend separating the egg yolks and egg whites and mixing them separately because they make the pancakes fluffier.