Puttanesca Sauce

Ingredients:

• 1 Tbsp  extra-virgin olive oil, divided
• 1 small  onion, sweet variety, chopped
• 1 1/2 Tbsp minced garlic
• 4 average anchovies canned in oil, drained, rinsed, patted dry, chopped
• 28 oz canned tomatoes, diced, in juice
• 2 Tbsp canned tomato paste
• 10 medium kalamata olives, pitted and chopped
• 2 Tbsp capers, rinsed
• 1/4 tsp table salt
• 1/4 tsp red pepper flakes
• 1/3 cups parsley, freshly chopped (optional)

WW POINTS VALUE: 1 pt. (1/2 cup per serving)

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 6 minutes.
2. Add garlic and anchovies; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
3. Stir in tomatoes, tomato paste, olives, capers, salt and pepper flakes; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes.
4. Remove from heat; stir in remaining teaspoon oil and parsley (if using).

Note: This recipe appears on www.weightwatchers.com. I had bought a lot of fresh tomatoes and I wanted to make my own sauce. I've never had puttanesca sauce before so I decided to try it. It was delicious because it  had that authentic Italian taste to it. It was vibrant, spicy and yet very comforting. This sauce is great on pizza, pasta, chicken and even fish. It's even perfect for dipping your garlic bread. One bite of this sauce and you'll never buy puttanesca sauce at he grocery store again. Plus, making your own sauce @ home is better for you economically and for your health.

Squash & Tomato Tian

Ingredients:

• 3 tsp extra-virgin olive oil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 medium zucchini, thinly sliced
• 3 medium yellow  summer squash, thinly sliced
• 6 plum tomatoes, thinly sliced

Makes 8 (1-cup) Servings

1. Heat oven to 400 F.
2. Brush a 9-by 13-inch baking dish with 1 teaspoon of the oil. Combine the thyme, salt and pepper in a small bowl. Combine the zucchini and summer squash in a medium bowl.
3. Place half of the squash mixture in the baking dish and sprinkle with one-third of the thyme mixture. Top with tomatoes and sprinkle with half of the remaining thyme mixture. Top with remaining squash and sprinkle with the remaining thyme mixture. Drizzle top layer with remaining 2 teaspoons oil.
4. Bake until vegetables are tender, 30-40 minutes. Serve warm.

WW POINTS VALUE: 1 pt

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Summer is here and vegetables are in full bloom to make your dishes more colorful. A tian is a French Provencal dish that consists of vegetables that are baked gratin-style. If it's not too hot outside, turn on your oven and bake this dish to enjoy alongside your protein of choice. This side dish is so colorful and delicious it will fill you up and you won't even know it's good for you. You can also use any kind of dried herbs such as rosemary, basil, oregano, herbs de province, etc and it will still be delicious. I also highly recommend using Herbs de Province Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic Provencal flavor. For more information, visit www.TheImperialOlive.Com. 

Roasted-Pepper Cream

Ingredients:

• 1 jar (7 ounces) roasted red peppers, drained
• 2 tbsp. fat-free sour cream
• 1 tsp apple cider vinegar
• salt
• freshly ground black pepper

Makes 1 cup

 

In a blender or food processor, combine the peppers, sour cream, vinegar, salt and pepper to taste. Refrigerate until ready to serve.

 

WW POINTS VALUE: 0 pts (2 tablespoons per serving)

 

Note: This recipe appears in the South Beach Diet Cookbook. This cream makes a delicious topping or condiment for burgers, sandwiches, omelettes, poultry, steak, fish, etc. the heat from the peppers goes very well with the coolness of the sour cream. Since this is a 5-ingredient side dish, serve this to 5-ingredient fix chef Claire Robinson and she will be impressed.

Chicken Burgers on Garlic Bread

Ingredients:

• 1 pound ground skinless chicken breasts
• 2 tbsp. plain dried bread crumbs
• 2 tbsp. coarse-grained Dijon mustard
• 2 tbsp. freshly grated Parmesan cheese
• 2 shallots, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 (8-oz.) length of French bread, cut into 4 equal pieces and split
• 2 tsp extra-virgin olive oil
• 1 garlic clove, halved

Makes 4 Servings

1. Spray the rack of a broiler pan with nonstick spray and preheat the broiler.
2. Mix together the chicken, bread crumbs, cheese, mustard, shallots, thyme, salt and pepper in a medium bowl until well combined. With damp hands, shape into 4 (1/2-inch thick) oval patties.
3. Place the patties on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of a burger registers 165 F, 5-6 minutes on each side.
4. Meanwhile, brush the cut sides of the bread with the oil. Broil, cut side up, alongside the burgers until lightly toasted, about 3 minutes. Rub the cut side of the garlic over the toasted side of the bread. Place a burger on the bottom half of each piece of bread and cover with the top of the bread.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who doesn't crave a flavorful burger once in a while? You don't always need ground beef to enjoy a delicious burger. Chicken burgers are just as tasty and flavorful as your ordinary burgers you get at restaurants. This chicken burger was such a delicious treat. I added the Parmesan cheese for a more authentic Italian taste. This is what I call Italy on the Grill. You can also add other cheeses such as Gruyere, mozzarella, asiago, etc. for a more Mediterranean flavor and it will still be delicious. If you want to add more filling to this burger, I highly recommend adding arugula, spinach, romaine lettuce, aioli, roasted red pepper sauce, tomato, etc and you will be happy. You will never find this burger at a brand name Italian restaurant. If you really want to add more Mediterranean flare to this burger, I highly recommend Organic Basil Extra-Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more information.



Lemon Cheesecake

Ingredients:

• 1 1/2 lbs. reduced-fat ricotta cheese
• 1 1/2 lbs. reduced-fat cream cheese
• 1/2 cup + 1 tbsp. sugar substitute
• 1/2 cup granular sugar substitute
• 2 tsp cornstarch
• juice of 1 lemon
• 2 tsp flour
• 5 eggs
• 3 tsp vanilla extract
• 1 1/2 cups fat-free sour cream

Makes 10 Servings

1. Preheat the oven to 400 F.
2. Coat a 10" springform pan with cooking spray and line the sides with a double layer of 6"-wide waxed paper.
3. In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cream cheese, 1/2 cup of the sugar substitute and sugar until smooth. Beat in the cornstarch, lemon juice, flour eggs and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan.
4. Bake for 1 hour and 10 minutes, or until the top of the cake is brown. Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
5. In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before serving.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Who does not love cheesecake? I made this healthy version for the first time and I must say it was pretty good. Cheese cake is great when you want to cool off in the heat. The original recipe called for 1 1/2 pounds fat-free cottage cheese; I WOULD NEVER use cottage chees when making cheesecake. I only use cream cheese and sometimes ricotta for a different texture. I was also a little nervous about putting sour cream on top of cheesecake because that's not what you normally do. I was actually surprised that it tasted so good on top of the cheesecake. This was a totally different cheesecake because of the combination of the ricotta and cream cheese and it was totally delicious. This is a nice treat for this summer because it's light and refreshing. 

Blueberry Sherbet

Ingredients:

• 3 cups thawed frozen blueberries
• 1/2 cup granulated sugar
• 1 tbsp. fresh lime juice
• 1 envelope unflavored gelatin
• 2 cups low-fat buttermilk

Makes 8 Servings

1. In a large saucepan, combine the blueberries, sugar and lime juice; sprinkle with the gelatin. Let stand for 2 minutes. Simmer over medium-low heat, stirring constantly, until the sugar and gelatin completely dissolve, about 3 minutes. Remove from the heat; stir in the buttermilk. Transfer to a 2 1/2-quart freezer-safe container with a tight-fitting lid; freeze, covered, until mixture resembles set gelatin, 4-6 hours.
2. In 2 batches, in a blender or food processor, puree the berry mixture; return to the container. Freeze, covered, overnight. Let stand at room temperature 5 minutes before serving.

WW POINTS VALUE: 2 pts. (2/3 cup per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Summer is here and you want to cool off from the heat. This treat is totally for you. This icy, cold treat is better than what you'd get at you local ice cream parlor and much healthier for you. One bite of this and you  won't be visiting your local ice cream parlor as often as you used too.The combination of buttermilk and lime juice add the right amount of tartness to this dessert. A sherbet is usually a smooth, frozen mix of fruit and /or juice, sugar and water with the addition of milk, egg white or gelatin. This sherbet was so delicious especially when it's topped with fresh blueberries and Blueberry Schnapps which might affect the points value. You can make this sherbet with just about any kind of fruit and it will still be delicious. I highly recommend serving this dessert when your having company especially 5-Ingredient Fix Chef Claire Robinson because they will be very impressed.

Capellini with Fresh Tomato Sauce

Ingredients:

• 6 medium ripe tomatoes, chopped and drained
• 1 small red onion, finely chopped
• 1/2 cup chopped fresh basil
• 2 tbsp. red-wine vinegar
• 2 tbsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp granulated sugar
• 1 pound capellini
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup grate Parmesan cheese

Makes 8 Servings

1.  In a large nonreactive bowl, combine the tomatoes, onion, basil, vinegar, oil garlic and sugar. Let stand, covered, at least 4 hours.
2. Meanwhile, cook the capellini according to package directions; drain and place in a large serving bowl. Top with sauce; add salt and pepper and toss to combine. Serve, sprinkled with the cheese.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the WW New Complete Cookbook. This meal is PERFECT for when it's too hot to cook in the summer but you want a filling and satisfying meal. Capellini is sometimes called angel hair pasta and is traditionally used in broths; capellini also works well with this uncooked pasta sauce because it's so refreshing and delicious. You can also use this uncooked tomato sauce with spaghetti, spaghetinni, as a pizza sauce, served over chicken, white fish, pork or even steak. This sauce was nice for a change with uncooked tomatoes blended with garlic, onions, olive oil and freshly chopped basil. This homemade tomato sauce is also cheaper and better for you than store-baught tomato sauce. I also recommend using Organic Basil Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic Italian taste. For more information, visit www.TheImperialOlive.com. This is what I call Summer in Italy. If you can't go to Italy this summer, bring Italy to your table.