Strawberry Elvis Breakfast Sandwiches

Ingredients:

• 6 strawberries, hulled and sliced
• 1 tsp. granulated sugar
• 1 tbsp. water
• 1/2 tsp. fresh lemon juice
• 8 slices multigrain bread, toasted
• 4 tbsp. reduced-fat creamy peanut butter
• 2 medium bananas, sliced

Makes 4 Servings

1. Combine strawberries, sugar and water in a small skillet over medium heat. Cook, stirring, until strawberries soften, 2-3 minutes. Remove from heat and stir in lemon juice.
2. Meanwhile, spread one side of 4 slices of bread with 1 tablespoon peanut butter. Top each with one fourth of the strawberry slices and one fourth of the banana slices. Cover sandwiches with remaining 4 slices bread. Cut each sandwich in half on an angle. Serve immediately, or wrap in plastic and refrigerate up to 2 days.

WW POINTS VALUE: 7 pts.

 

Note: This recipe  appears in the WW Tastier Than Takeout Cookbook. This sandwich is great for breakfast, lunch, dinner and even for Sunday brunch.You can substitute 1 tablespoon of strawberry fruit spread in place of the strawberries and the points value will no be affected. You can also use any kind of berries in this sandwich and it will still be delicious. you can also use almond butter in place of the peanut butter and the sandwich will still be delicious. People of all ages will loves this sandwich because it's packed with all your favorite guilty pleasures and full of flavor. You will love the combination of bananas, strawberries and peanut butter in between 2 pieces of bread. Elvis Presley was known for craving peanut butter and banana sandwiches anytime, anywhere. If he were alive today, I think he would totally approve of this sandwich, thank you very much.

Garden White Bean Soup

Ingredients:

• 1 tbsp. + 2 tsp extra virgin olive oil
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 1 celery stalk, thinly sliced
• pinch red pepper flakes
• 2 (15-oz.) cans cannellini beans, rinsed and drained
• 3 cups lower-sodium chicken broth
• 1 1/2 cups packed chopped arugula
• 1/4 cup packed basil leaves, roughly chopped
• 1/4 tsp. grated lemon zest
• 1/4 tsp. salt
• 4 tbsp. freshly grated Parmesan cheese

Make 4 (1 1/4-cup) Servings

1. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, celery and pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until vegetables are softened, 10-12 minutes. Remove from the heat and carefully strain liquid into a large bowl.
2. Transfer bean mixture to a blender or a food processor, add 1 cup of the reserved liquid, remaining 2 teaspoons oil, arugula, basil, lemon zest and salt; puree until smooth. Add to the bowl with the rest of the reserved  cooking liquid and stir to combine.
3. Lade soup into 4 bowls, sprinkle evenly with cheese, and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be afraid of this soup. It's deliciously relaxing and filling. I've really come to enjoy cannellini beans no matter how they are cooked. If you want a true vegetarian version, substitute vegetable broth on place of the chicken broth and it will still be delicious. Who knew that pureed arugula and basil would taste so delicious in vegetable soup sprinkled with Parmesan cheese. 

Eggplant Parmigiana

Ingredients:

• Cooking spray
• 1/3 cup seasoned breadcrumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 2 garlic cloves, minced
• 1 medium eggplant
• 2 large egg whites, lightly beaten
• 1 1/2 cups tomato sauce
• 1/2 cups shredded part-skim mozzarella cheese

Makes 4 Servings

1. Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more.

WW POINTS VALUE: 4 pts. (4 pieces per serving)

Note: This recipe appears on www.weightwatchers.com. You can make this Italian restaurant classic at home at a fraction of what you pay out and it's much healthier for you since it's baked and not fried. This is a nice alternative to chicken or veal parmigiana if you want a vegetarian version. I highly recommend serving pasta with marinara sauce for an authentic Italian meal along with a glass of red wine of your choice and you'll feel like you're in Italy.

Berry Granita

Ingredients:

• 1/2 cup water
• 1/4 cup granular sugar substitute
• 1 bag (10 oz.) frozen blueberries
• 1 lemon peeled and juiced
• lemon twist for garnish
• 1/2 cup low-fat frozen whipped topping, thawed (optional)

Makes 6 Servings

1.  In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes,  then set aside to cool to room temperature.
2. In a food processor fitted with a metal blade, combine  the blueberries, lemon peel and juice, and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight.
3. Spoon into 6 serving glasses, garnish with a lemon twist, and top with the whipped topping, if using.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is such a wonderful dessert to enjoy in the summer. Berries are in season and there is nothing like a frozen berry dessert to cool you off in the heat wave. You can use any kind of berry in this dessert and it will still be delicious. I highly recommend serving this for dessert when your having company for dinner because it looks and tastes so beautiful.

Triple Chocolate Brownies

Ingredients:

• 2/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup stick light butter
• 2 oz. unsweetened chocolate, chopped
• 1 tsp. instant espresso powder
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/3 cup semisweet chocolate chips

Makes 16 Servings

1.  Preheat the oven to 350 F. Line a  9-inch square baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. Whisk together flour, cocoa, baking powder and salt in a small bowl; set aside. Melt butter, chocolate, and espresso powder in medium saucepan over low heat. Remove saucepan from heat. Whisk in granulated sugar and brown sugar. Whisk in eggs and vanilla. Stir in flour mixture and chocolate chips until combined. Scrape batter into prepared pan and spread evenly.
3. Bake until toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on rack. Lift from pan using foil. Cut into 16 squares.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I was craving chocolate so bad I had to make them. These brownies were so delicious! They were so chocolatey and moist I went back for more. You can also taste the espresso in these treats. Espresso powder always goes well with chocolate because it enhances the chocolate even more. These are way better than the boxed mix at the grocery store and better than convenient store brownies. Totally serve these at your next gathering because people will be raving about them.

 

Ginger Chicken with Snow Pea Salad

Ingredients:

• 1 pound snow peas, string removed
• 1 tbsp. + 2 tsp. canola oil, divided
• 1 tbsp. + 1 tsp low-sodium soy sauce, divided
• 1 tbsp. minced fresh ginger
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 scallions, sliced
• 2 tsp. dark sesame oil

Makes 4 Servings

1. Bring a medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 minutes, drain and place in ice water for 1 minute to chill. drain and pat to dry.
2. Combine 2 teaspoons of the canola oil, 1 tablespoon of the soy sauce, and ginger in a shallow bowl. Add chicken and toss to coat.
3. Heat remaining canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.
4. Combine peas, scallions, sesame oil and remaining soy sauce in a mixing bowl, toss together. Serve pea salad with chicken.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're ever in the mood for Chinese takeout that's simple, tasty and easy to make, this meal is for you. My mom wasn't crazy about this meal but I enjoyed this dish. I do highly recommend adding garlic in this dish because garlic always makes every savory dish better. This meal is also a great way to kick-start your weight loss journey because it's better than the take-out you order. 

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.