Cinnamon Rolls with Cream Cheese Frosting.

Ingredients:

Filling:

• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tsp. cinnamon

Dough:

• 2 1/2 cups all-purpose flour
• 3 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup fat-free buttermilk
• 1 large egg
• 3 tbsp. unsalted butter, melted

Frosting:

• 3/4 cup confectioners' sugar
• 3 tbsp. light cream cheese
• 1 tsp. fat-free buttermilk
• 1/8 tsp. vanilla extract

Makes 12 Servings

1. To make filling, combine all ingredients in a small bowl.
2. To make dough, preheat oven to 425 F. Spray 9 X 13-inch baking dish with cooking spray. Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, egg and 2 tablespoons butter in a small bowl. Add to flour mixture and stir dough forms. Turn dough out onto floured surface and knead until smooth, about 30 seconds.
3. With floured rolling pin, roll out dough on floured surface to 12 X 9-inch rectangle. Brush dough with remaining 1 tablespoon butter and sprinkle with filling mixture. Tightly roll up dough from long side. Pinch seams to seal. Turn roll seam side down, and with serrated knife, cut into 12 slices. Arrange cut-side down in pan. Cover pan with foil. Bake 15 minutes. Remove foil and bake until rolls are golden, 12-14 minutes. Cool in pan 10 minutes.
4. To make frosting, with electric mixer, beat all ingredients in small bowl until smooth. Spread frosting on rolls. Let stand 15 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. Remember those packaged cinnamon buns in the freezer isle of the grocery store? And you brought them home, took them out of the package, put them in the pan, baked them and spread the gooey frosting all over them? These are just like the ones you buy at the grocery store but they're much better tasting. Yes, they are packed with sugar but they are SOO GOOD! They are packed with flavor and are much more moist than the brand names at the grocery store. These treats do take time but they are worth the effort.

Mustard-Coated Lamb Steaks

Ingredients:

• 2 tbsp. Dijon mustard
• 2 tsp. herbes de Provence
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 (1/2-pound) leg of lamb steaks, trimmed
• 4 plum tomatoes, halved

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Combine the mustard, herbes de Provence, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a cup. Brush the mixture on the steaks.
3. Place the steaks on the broiler rack. Place the tomatoes, cut side up, on the broiler rack around the steaks and sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Broil 4 inches from the heat until an instant-read thermometer inserted into the side of each steak registers 145 F for medium, about 6 minutes on each side, and the tomatoes are slightly softened, about 8 minutes. Cut each steak in half and serve with tomatoes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving meat and I had lamb loin chops and I wanted to cook something juicy. This was such a tasty meal that could be made in such a small amount of time. The combination of Dijon mustard, lamb and herbs is so heavenly delicious it will be your new favorite weeknight dinner. 

Pork Chops with Scallion-Lemon Relish

Ingredients:

• 8 scallions finely chopped
• 2 tbsp. reduced-sodium soy sauce
• 2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 4 (6-oz.) pork loin chops, trimmed
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 pork chop & 2 tablespoons relish)

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Meanwhile, to make the relish, combine the scallions, soy sauce, and lemon zest and juice in a small bowl; set aside.
3. Sprinkle the pork chops with salt and pepper. Place on the broiler rack and  broil 4 inches from the heat until an instant-read thermometer inserted in the side of a shop registers 160 F for medium, about 6 minutes on each side. Serve with the relish.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a quick and easy dinner that's delicious and brighten your taste buds. Lemon and soy sauce make a surprising combination with pork. I never thought lemon would go well with soy sauce and scallions but it does. I do recommend adding garlic to your pork because garlic always makes everything better.

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.