Baked Pears with Chocolate Sauce and Pomegranate Seeds

Ingredients:

• 4 Anjou pears, peeled, halved lengthwise and cored
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg.
• 1 tbsp trans-fat-free margarine, cut into 8 pieces
• 1/3 cup water
• 1/2 cup bittersweet chocolate chips
• 2 tbsp + 1 tsp fat-free half-and-half
• 1/2 cup pomegranate seeds

Makes 8 Servings

1. Heat oven to 350 F. Sprinklepears with cinnamon and nutmeg and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake until pears are tender, about 1 1 hour, basting with water once halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.
2. Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1-2 minutes. Using a large spoon, drizzle chocolate decoratively over pear slices. Sprinkle with pomegrante seeds and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Here's an elegant dessert that will get you into the holiday spirit. Cooked fruit drizzled in chocolate topped with pomegrantes is a wonderful way to celebrate Christmas. I added the nutmeg to this recipe because cinnamon and nutmeg go very well together especially in fruit. The fruit smells so delicious when it's baking in the oven and it will make your kitchen smell like Christmas. You can always use skim milk in place of the half-and-half and your chocolate sauce will still be delicious. You may need practice with the chocolate sauce because the sauce does take practice to perfect. The pomegrante seeds give this dessert a nice tart finish in your mouth. I highly  recommend serving this dish to Santa when he comes to visit you Christmas Eve. He may give you an extra gift or a really nice gift thia dish is that good. Trust me.

 

 



Chipotle Beef Burrito

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 lb. lean ground beef
• 2 canned chipotle chiles in adobo, chopped, plus 2 tbsp sauce from can
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (1/2-pound) bunch spinach, chopped (6 cups)
• 4 whole-wheat tortillas
• 2 oz. shredded reduced-fat cheddar cheese (1/2 cup)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oil in a large shillet over medium heat. Add garlic and onion and cook until softened, about 3 minutes. Add beef and cook unti well browned, about 6 minutes; drain fat from pan.
2. Add chiles, adobo sauce, and beans to beef mixture; cook until beans are warmed through, about 3 minutes. Add spinach, cover, and cook until wilted, about 2 minutes. Season to taste with salt and pepper and remove from heat.
3. Heat tortilla in a skillet or microwave. Lay 1 tortilla on a serving plate. Top with 1/4 cup of the cheese and 1 cup of the beef mixture. Fold 2 sides of the tortilla in toward the middle and roll up tortilla to form the burrito. Repeat with remaining filling and tortillas. Serve hot.
    

WW POINTS VALUE: 8 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're ever in the mood for a quick Mexican food, DO NOT GO TO THE FAST FOOD JOINT!!! You can make this guilty pleasure comofort food in 30 minutes or less. Who does not love a burrito once in a while? These burritos are packed with flavor and heat from the smokiness of the chipotle. The black beans and the spinach give the burrito a healthy filling. I added garlic to this dish because garlic makes everything better. I also recommend adding sour cream and your favorite salsa to your burrito to cool off the smokiness of the chipotles. One bite of this burrito and you will never go out for Mexican fast food again. 

Radish and Jicama Salad

Ingredients:

• 3/4 lb. radishes, thinly sliced (about 4 cups)
• 1 lb. jicama, julienned (about 4 cups)
• 1 bunch scallions, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 3 tbsp chopped fresh cilantro

Makes 10 (3/4-cup) Servings

1. Combine radishes, jicama and scallions in a large serving bowl.
2. Whisk oil, lime and lemon juices, and salt together in a small bowl. Pour dressing over vegetables and toss. Add cilantro and toss again. Serve at room temperature.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties Holidays Cookbook. This is a nice, cool and refreshing salad that is perfect for a hot day or you don't feel like cooking and all you want is a salad. This salad is crunchy from the jicama and radishes and packs quite a bit of flavor from the lemon and lime juices, olive oil and scallions. Plus, it's a great way to get your kids to eat a colrful salad that is crunchy. 

Spinach Salad with Grilled Chicken and Pomegranate Seeds

Ingredients:

• 1/4 cup walnut pieces
• 1 1/2 lbs boneless, skinless chicken breasts
• 3 tbsp, plus 1 tsp extra-virgin olive oil, divided
• 3 tbsp balsamic vinegar
• 1 garlic clove, minced
• 10 oz. baby spinach (8 cups)
• 1 pomegranate, seeded
• salt
• freshly ground black pepper

Makes 4 (3-cup) Servings

1. Heat oven or toaster oven to 275 F. Lay walnuts in a single layer on a baking sheet and cook until fragrant and toasted, 8-10 minutes. Set aside to cool.
2. Toss chicken with 1 teaspoon oil and season with salt and pepper. Heat grill to medium-high or gill pan over medium-high heat. Grill the chicken until no longer pink inside, about 4 minutes per side. Transfer to cutting board, cool slightly, and slice crosswise into 1/2-inch pieces.
3. Whisk together vinegar, remaining oil and garlic in a large bowl; add the spinach and walnuts. Toss to coat, divide among 4 plates, top with chicken slices, and sprinkles with pomegranate seeds.

WW POINTS VALUE: 9 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. The holiday season is approaching and this meal is a great way to get in the spirit. I went  to the movies and ate out at a burger joint last night so I wanted a healthy meal. I have really come to love spinach salads and this salad really hit the spot. Put any protein with spinach and your dish will be delicious. The balsamic vinegar gives the chicken a nice taste to it. The walnuts add crunch to the salad and the pomegranates leave a tart aftertaste in your mouth. Pomegranates offer antioxidants as well as Vitamins B6 and C and potassium and they are in season September through January. Pomegranates will definately get you into the holiday season so try this salad. One bite of this salad and you'll be in the holiday spirit.

 



Apple Pie Filling

Ingredients:

• 3 medium apples, peeled and cut into 1/4-inch cubes
• 2 tbsp packed light brown sugar
• 1 oz. fresh lemon juice
• 1/4 tsp lemon zest
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 tbsp apricot jam or jelly

Make 6 Servings (3 1/2 tablespoons per serving)

1. In a non-reactive bowl, combine apples, sugar, lemon juice, lemon zest, cinnamon and nutmeg.
2. Heat a large non-stick skillet over medium heat. Add apple mixture; cook until slightly softened, stirring occasionally, about 12 minutes. Remove from heat and stir in jelly. Serve hot or slightly cooled.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears on www.weightwatchers.com. I made this filling as a dessert for Thanksgiving and it  was SO delicious. I used this filling in a puffy pastry tart and it was really filling. I also used this filling in homemade oatmeal and it  was so much better than the store brand. I added the vanilla and almond extracts to make the filling more delicious and they were worth it. The extracts may affect the points value but worth putting into the filling.

                       

Roast Turkey with Fresh Herbs

Ingredients:

• 1 12- to 14-pound turkey
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 small orange, apple, and/or onion, halved
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme leaves
• 3 tbsp extra-virgin olive oil
• 3 tbsp dry white wine or lower-sodium chicken broth

Makes 8 (6-ounce )Servings, with leftovers

1. Position rack in rhe lower thrid of oven and heat oven to 450 F.
2. Rinse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple and/or onion halves into the cavity of the bird. Tuck wings under and tie legs together with kitchen with twine. Place turkey on a rack in a roasting pan.
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley and thyme in a small bowl. Slide your hand under the skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of oil. Spread herb mixture over breast and press skin back down on top.
4. Transfer turkey to oven and roast for 30 minutes. Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350 F and roast for 30 minutes more; baste with the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
5. Continue to roast, basting every 30 minutes with acumulated pan juices, until a meat thermometer reads 180 F when inserted into the thickest part of the thigh, 1 1/2-2 hours more. Remove turkey from oven, cover loosely with foil, an allow bird to rest for 20 minutes before carving. Remove and discard orange halves, carve bird and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Parties & Holidays Cookbook. This is what I cooked for Thanksgiving dinner and it was delicious. I had a very small gathering and I used a whole turkey breast and I was really impressed on how juicy and moist the turkey came out. You can use this recipe for chicken and other poultry as well and it will turn out just as delicious. This turkey was so good my mom and I ate it for 3 days and were never tired of it. Sometimes simplicity can be elegant and tasty. 

Whole Wheat Vegetable Lasagna

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 zucchini, sliced
• 2 cups (16 oz.) reduced-fat ricotta cheese
• 1 egg
• 1 tbsp dried basil
• 1/4  tsp salt
• 1/4 tsp freshly ground black pepper
• 2 cups low-sugar marinara sauce
• 9 whole-wheat lasagna noodles, cooked
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded reduced-fat mozzarella cheese

Makes  12 Servings

1. Preheat the oven to 350 F. Coat a 9" X 13" baking dish with cooking spray.
2. Heat the oil in a medium skillet over medium heat. Add the zucchini and cook for 5 minutes, or until crisp-tender. Remove from the heat and set aside.
3. In a medium bowl, combine the riccotta, egg, basil, salt and pepper. Set aside 1/2 cup of the spaghetti sauce.
4. Place 3 lasgna noodles in the prepared baking dish. Evenly spoon half of the spaghetti sauce over the noodles. Top with half of the ricotta mixture, half of the spinach, half of the zucchini and half of the Parmesan. Repeat layering with 3 more noodles and the remaining ingredients. End with remaining 3 noodles. Spoon the remaining sauce over top and sprinkle with the mozzarella.
5. Cover with foil and bake for 25 minutes. Uncover and bake for 20 minutes longer, or until hot and bubbly. Let stand for 10 minutes before serving.
    

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Lasanga is a wonderful comfort food that is perfect for a weekend dinner. I really enjoyed the filling of this lasagna but the noodles weren't very good. It all depends on what kind of whole wheat noodle you use. I recommend the regular lasagna noodles because they make the lasagna taste so delicious.