Warm Buckwheat Crepes with Mixed Berries

Ingredients:

• 3 tbsp buckwheat flour
• 2 tbsp all-purpose flour
• 1/4 cup skim milk
• 1 large egg
• 2 tsp canola oil
• 1 tbsp + 1 1/2 tsp warm water
• 1/2 tsp granular sugar substitute
• 1/8 tsp ground cinnamon
• 1/8 tsp grated lemon zest
• pinch of salt
• 1 1/2 cups mixed frozen mixed berries, thawed

Makes 6 Crepes

1. Puree Buckwheat and all-purpose flours, milk, egg, water, sugar substitute, cinnamon, zest and a pinch of salt in a blender until smooth, about 1 minute. Set aside for 15 minutes. Meanwhile, place berries in a small saucepan and cook over medium-low heat until gently bubbling and warmed through. Remove from heat an cover pan to keep warm.
2. Lightly coat a skillet with cooking spray and heat over medium heat. Add 2 tablespoons of the batter, tilting the pan so that the batter forms an even, thin layer. Cook until bubbles form and edges begin to brown, about 1 minute. Using a spatula, carefully flip the crepe over and cook until golden on the bottom, about 1 minute. Transfer crepe, golden side down, to a plate. Repeat with remaining batter, coating the pan with cooking spray after each crepe. Stack crepes as you go.
3. To serve, place 1 crepe, golden side down, on a plate. Place 2 tablespoons of berries in the center and roll crepe around berries. Spoon 2 more tablespoons of berries and some juices over the top. Repeat with the remaining crepes. Serve warm or at room temperature.
   

WW POINTS VALUE: 1 pt (per crepe)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who doesn't love crepes once in a while? I've made fruit-flavored crepes in the past and they have always turned out delicous. I made buckwheat pancakes a while back and they were delicious. These buckwheat crepes were delicious with the warm mixed berries. You can have these crepes for breakfast, lunch, dinner, brunch or dessert. You can also add sour cream, cottage or riccotta cheese or plain yogurt with these crepes but may effect the point value. Crepes can be made up to 3 days in advance and stored, tightly wrapped in a single pile in the refrigerator. Just gently reheat the crepes in a microwave on low for 15 seconds or in a warm oven and serve.
 

Mini Greek Meatballs

Ingredients:

• 1 pound lean ground beef
• 1/2 small onion, minced
• 1/2 cup finely crumbled reduced-fat feta cheese
• 2 garlic cloves, minced
• 1 large egg
• 1 tbsp extra-virgin olive oil plus more for baking dish
• 1 tbsp dried oregano
• 1 tbsp + 1 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 (10-piece) Servings

1. Heat oven to 400 F.
2. Combine, beef, onion, garlic, egg, 1 tablespoon oil, oregano, salt and pepper in a large mixing bowl. Knead to combine, being careful not to  overmix.
3. Lightly oil a 9-by 13-inch baking dish. Shape mieat mixture into 40 (1-tablespoon) meatballs. Place in a single layer in the baking dish and bake unti; cooked through, 12-15 minutes. Serve hot.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Meatballs are a wonderful comfort food. You may think meatballs as in spaghetti and meatballs but meatballs come in different flavors from around the globe.  Meatballs are made from an amount of ground meat rolled into a ball with ingredients that include breadcrumbs, minced onions, garlic, some spices and sometimes an egg. These meatballs don't include breadcrumbs and I didn't miss the breadcumbs at all. Olive oil, garlic and onions are the key ingredients to making any dish delicious. These meatballs are certainly a tribute to Greece with all the heavenly flavors of the Mediterranean (feta cheese and oregano) These meatballs are great on their own for  a light lunch or dinner served alongside sliced cucumbers for a satisfying meal. These meatballs are even great for a dinner party or brunch served as finger food especially if your guests include Iron Chefs Michael Symon, Cat Cora and the master of Greek Cuisine Michael Psilakis.

Piña Colada

Ingredients:

• 2 cups pineapple, cubed
• 1 1/2 cups pineapple juice
• 2/3 cup light coconut milk
• 6 oz. fat-free vanilla yogurt
• 1 cup ice cubes

Make 4 Servings

Combine all ingredients in a blender and process until smooth.

WW POINTS VALUE: 4 pts ( 1 1/4 cups per serving)

Note: This recipe appears on www.weightwatchers.com. If you have never had a pina colada, you're missing out on a tropical guilty pleasure that will cool you down and relax you. It's Happy Hour somewhere and this classic drink is slimmed down with fat-free yogurt and light coconut milk. If you don't have vanilla yogurt on hand, add a little vanilla extract to the yogurt. You can also use canned pineapples packed in their own juice but it could affect the point value. A shot of rum could also affect the point value as well. This drink also has 5 ingredients so you can impress 5-Ingredient Fix Chef Claire Robinson and she will be so happy. This tropical guilty pleasure will relax you and cool you off, you will keep coming back for more.

Chinese-Style Steamed Chicken

Ingredients:

• 4 (6-ounce) boneless, skinless chicken breasts
• 4 garlic cloves, minced
• 1 tsp minced fresh ginger
• 4 scallions, chopped
• 2 tbsp low-sodium soy sauce
• 1 tsp red pepper flakes
• 1 (1-pound) head broccoli, cut into florets (3 1/2-4 cups)

Makes 4 Servings

1. Fill bottom part of steamer with 1 inch of water; bring to boil.
2. Toss chicken with garlic, ginger, scallions, soy sauce and red pepper flakes, coating breasts well. Place chicken in the steamer basket, pouring remaining soy sauce mixture over chicken. Lower basket into water container, reduce to a rapid simmer, and cover with a lid. Steam for 5 minutes.
3. Turn chicken breasts, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender, 5-6 minutes more. Serve hot.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish did not live up to my expectations. The chicken was tasteless and so was the broccoli but the broccoli was cooked perfectly. I loved the flavors of garlic, ginger, soy sauce scallions and red pepper flakes because they tastes like authentic Chinese flavors. I do recommend this dish but I reccomend marinating the chicken with the ingredients listed above for about 30 minutes and either grill the chicken or stir-fry the chicken and broccoli.

Chipotle-Rubbed Steak Wraps

Ingredients:

• 1 tbsp chopped chipotle chiles in adobo, or more to taste
• 1 ( 1 1/4-lb.) flank steak, about 1-inch thick
• 2 large romaine lettuce leaves, shredded
• 2 medium plum tomatoes, chopped
• 1 tbsp reduced-fat sour cream
• 2 tsp fresh lime juice
• 1/4 tsp salt
• 4 (8-inch) whole-wheat wraps

Makes 4 Servings

1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for 1 hour.
2. Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4-5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice and salt.
4. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a light sandwich that packs a lot of heat but leaves you satisfied. Chipotles are smoked jalapeno chiles and adobo sauce is a sauce made from pureed chiles, vinegar and spices. Remember to wear gloves when dealing with chiles because your fingers will burn. I also recommend seasoning your steak with salt, freshly ground black pepper and crushed garlic because they make everything better. This sandwich hit the spot and put a sopisticated Latin taste to the ordinary roast beef wrap. You can also use arugula, spinach or any other leafy green in place of the romaine and it will still be delicious. I should also warn you that these chiles are literally smokin' hot they will clear your sinuses. So if you can't take the heat, these steak wraps are not for you.
 

Lemony Poached Halibut with Creamy Cucumbers

Ingredients:

• 4 cups water
• 2 lemons, thinly sliced
• 3 medium shallots, thinly sliced
• 4 (6-ounce) pieces halibut filet, skin removed
• 2 medium cucumbers, thinly sliced
• 3 tbsp roughly chopped fresh dill
• 1/4 cup reduced-fat sour cream
• 1/4 tsp salt

Makes 4 Servings

1. In a medium saucepan, bring water, lemons and shallots to a simmer over medium-high heat. Add halibut, nesting fish pieces under lemons and shallots. Return water to a simmer and simmer gently until fish is opaque and tender, 5-8 minutes.
2. While fish is cooking, in a medium bowl, combine cucumbers, dill, sour cream and salt.
3. When fish is done, using a large slotted spoon, carefully transfer fish to 4 plates. Drain lemon and shallot pieces and place on top of the fish. Serve warm with cucumbers on the side.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This fish dinner is a great way to kick-start your diet because it's light and full of Greek flavor. It's also a quick and easy dinner that can be made in 30 minutes or less. The combination of cucumber with sour cream and dill creates a creamy and refreshing sauce makes the fish taste light and delicious. This was also the first time I poached fish. I was really nervous but I was pleased with the results. This fish was quite delicious and not dry at all. You can use any kind of white fish in this recipe and it will still be delicious.

Pork and Vegetable Stir-Fry: alternative to take-out

Ingredients:

• 1/2 cup sugar-free apricot preserves
• 3 tbsp low-sodium soy sauce
• 2 tbsp canola oil, divided
• 1 1/4 lbs. pork cutlets, cut into 1/4-inch strips
• 4 garlic cloves, minced
• 1 lb. broccoli cut into florets (3-4 cups)
• 1 red bell pepper, cut into thin strips
• 1 bunch scallions, cut into 2-inch lengths
• 4 ounces snow peas, strings removed

Makes 4 (2-cup) Servings

1. Whisk preserves and soy sauce together in a bowl until smooth.
2. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 minutes. Transfer to a plate.
3. Add remaining oil and garlic to the same skillet, cook over medium-high heat for 30 seconds. Add broccoli, pepper, scallions and snow peas and cook until vegetables are crisp-tender, about 3 minutes. Stir in pork and preserves mixture; cook 1 minute more. Serve hot.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. Who does not love Chinese food? If you're craving Chinese take-out, PUT DOWN THE PHONE! You can make this dish in 30 minutes or less and it takes less time and money to make this dish. The apricot preserves give this stir-fry an sweet and fruity taste usedin Chinese cooking but with out all the sugars. It may look like a hot mess but it's a delicious dish that will fill you up and leave you satisfied. You will never order Chinese take-out again after eating this dish, I promise.