Beef Nachos

Ingredients:

• 32 baked low-fat tortilla chips
• 2 tsp. canola oil
• 6 oz. lean ground beef
• 3/4 cup diced tomatoes with chiles
• 2/3 cup canned fat-free refried beans
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup shredded reduced-fat Cheddar or Mexican cheese blend
• 3 scallions, sliced (about 1/2 cup)
• 2 jalapeño peppers, seeded & minced

Makes 8 Servings (4 garnished chips per serving)

1. Preheat broiler.
2. Arrange tortilla chops close together on baking sheet in single layer; set aside.
3. Heat oil in a large skillet over medium heat. Add beef and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in tomatoes, beans, oregano, salt, and pepper; cook, stirring occasionally, until heated through, about 5 minutes.
4. Spoon beef mixture evenly over chips; sprinkle evenly with cheese. Broil 5 inches from heat until cheese is melted, about 30 seconds. Sprinkle with scallions and jalapenos.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love nachos and have a craving for them once in a while? These classic treats are quick and easy to make and are deliciously enjoyable. You can use ground chicken, turkey, or pork in place of the beef and the nachos and they will still be delicious. Always watch the nachos when they are under the broiler because the tortilla chips can easily get burned. I highly recommend adding minced onion and garlic when cooking the beef because minced onions and garlic always make your protein taste better.

Easy Chili Con Queso

Ingredients:

• 1 tsp. canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-2 tsp. chili seasoning mix
• 1 (14.5 oz.) can diced tomatoes
• 2 cups fresh or frozen corn kernels
• 1 cup cooked chicken
• 4 (6 inch) whole-wheat tortillas
• 1/2 cup shredded reduced-fat Monterey Jack cheese

Makes 4 Servings

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chili seasoning and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes. Add the corn and chicken; return to a simmer and cook, about 2 minutes.
2. Meanwhile, spray a 7-inch skillet with nonstick spray and set over medium-high heat. Add the tortillas, one at a time, and cook until lightly toasted, 1-2 minutes on each side. Cut each tortilla into 4 wedges.
3. Remove the saucepan from the heat and add the cheese. Stir until the cheese melts. Serve the chili with the toasted tortilla triangles.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a whole new take on chili. Chili is a comfort food to enjoy during the cold winter months and it can be good for you and taste good too. This chili is simple yet flavorful. When you cook the chicken, don't forget to season the chicken with salt, freshly ground pepper and minced garlic to make the chili more flavorful. If you don't have taco seasoning, use dark chili powder and ground cumin and your chili will be flavorful.

Super-Easy Spaghetti & Meatballs

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup plain dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1  1/2 tsp. dried Italian seasoning
• 1 1 /2 tsp. salt
• freshly ground black pepper
• 12  oz. whole wheat spaghetti
• 1 (24 oz.) jar fat-free tomato sauce
• 1/4 cup chopped basil

Makes 6 Servings

1. Preheat oven to 350 F. Line large rimmed baking sheet with parchment paper.
2. Mix together beef, bread crumbs, Parmesan, egg, Italian seasoning, and salt in a large bowl until blended well but not over mixed. With damp hands, shape into 30 (1 1/4-inch) meatballs and place on prepared baking sheet. Bake, shaking baking sheet every 5 minutes for even browning, until cooked through, about 15 minutes. Keep warm.
3. Meanwhile, cook spaghetti according to package directions. Drain and keep warm.
4. Heat tomato sauce in large pot over medium-low heat. Add meatballs and spaghetti; toss until coated evenly with sauce. Transfer to  serving bowl and sprinkle with basil.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your spaghetti and meatballs and eat them too. This classic Italian comfort food is very easy to prepare and enjoyable to eat. If you  don't have Italian seasoning on hand, use a combination of basil, oregano, and/or parsley and the meatballs will be just as tasty. I highly recommend using homemade Puttanesca Sauce in this recipe because the sauce  ands a touch of zing to a classic comfort food.

White Bean & Escarole Soup with Shaved Parmesan

Ingredients:

• 4 tsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp. dried rosemary
• 1 (15.5 oz.) can white beans, drained & rinsed
• 1 (14.5 oz.) diced-fire-roasted tomatoes, with juice
• 1 3/4 cups lower-sodium chicken broth
• 1/2 tsp. salt
• 3 cups shredded escarole (5 oz.)
• 2 oz. Parmesan cheese, peeled into shards with a vegetable peeler

Makes 4 (1 1/2 cups) Servings

1. In a large saucepan, heat oil over low heat. Add the onion, garlic, rosemary, and 1/3 cup water. Cook, stirring frequently, until the onion is tender, about 7 minutes.
2. Add the beans, tomatoes, and their juice, broth, and salt. Bring to a boil. Reduce the heat and simmer 5 minutes longer for the flavors to blend.
3. Add the escarole and cook until welted and tender, about 5 minutes.
4. Ladle the soup into 4 bowls, sprinkle evenly with shaved Parmesan, and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This colorful soup is a great way to kick-start your diet or healthy lifestyle. This soup represents Italy in flavor and in color. This soup will quickly fill you up it's that delicious. I never liked vegetable soup as a kid but this soup made from scratch will change the way you think of vegetable soup. 

Pork with Apples in Cider Sauce

Ingredients:

• 4 boneless pork loin chops, cut 3/4-inch thick
• kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 3 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch thick
• 1 cup reduced-sodium chicken broth
• 1 cinnamon stick
• 1 tsp. cornstarch
• 1 tsp. cold water

Makes 4 Servings

1. Preheat the oven to 350 F. Trim fat from meat and season chops with salt and pepper.
2. In a large skillet cook chops in hot oil for 4-6 minutes or until browned, turning to brown evenly. Remove chops from skillet. Set aside.
3. Add apples to the hot skillet; cook and stir about 5 minutes or until just apple slices are browned and tender. Carefully add chicken broth and cinnamon stick to skillet. Cook and stir for 2 minutes more. Using a slotted spoon, transfer apple slices to a 2-quart rectangular baking dish. Place browned chops atop apples in dish. Pour broth (with cinnamon stick) over pork chops.
4. Cover and bake about 20 minutes or until pork is done (160 F) and juices run clear. Remove the chops from the baking dish; cover and keep warm.
5. Discard cinnamon stick. Spoon the apple mixture into a medium saucepan. Stir together the cornstarch and the cold water; stir into mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 2 minutes more. Serve chops with apple mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a sophisticated take on pork chops and applesauce. The apples cooked with the cinnamon and chicken broth has a nice aroma to it when cooking and tastes delicious when eaten at the table. I highly recommend adding a touch of minced garlic and chopped rosemary to the pork chops for a more savory flavor for the pork. Plus, rosemary and garlic make the pork and apples taste even better.

Warm Beef Salad

Ingredients:

• 1 1/2 lbs. flank steak, 1-inch thick
• 2 tbsp. fresh lemon juice
• 2 tsp. grated lemon zest
• 1/2 tsp. Dijon mustard
• 2 tbsp. extra-virgin olive oil
• 5 oz. mesclun greens (6 cups)
• 4 plum tomatoes, cut into wedges
• 2 oz.. feta cheese, crumbled (1/2 cup)
• 1 small red onion, thinly sliced and separated into rings

Makes 4 (2-cup) Servings

1. Heat grill to high.
2. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thinly.
3. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tight and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
4. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta to serve.

WW POINTS VALUE: 11 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who say fast food is not healthy for you? Fast food tastes great when you know what you're doing and you can cook it yourself. This salad is full of flavor and zest it will fill you up and leave you happy. The steak melts in your mouth with the feta cheese, tomatoes and mixed greens. You can use spinach and/or arugula in this salad as well as goat cheese or gorgonzola cheese and the salad will still have bite. I highly recommend seasoning the steak with salt, freshly ground black pepper and minced garlic to make your steak salad more flavorful.

Simmered Chicken with Soy-Ginger Sauce

Ingredients:

• 3 tsp. Asian (dark) sesame oil
• 2 (3/4-lb.) boneless, skinless chicken breasts
• 5 scallions, finely chopped
• 1 tbsp. + 2 tsp. grated & peeled fresh ginger
• 1 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. rice vinegar
• 5 tsp. honey

Makes 4 Servings ( 1 breast with 1 1 /2 tablespoons sauce per serving)

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate.
2. Add 4 of the scallions and the 1 tablespoon ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the broth and 2 tablespoons of the soy sauce; bring to a boil. Reduce the heat and simmer, covered, about 4 minutes. Add the chicken and return to a gentle simmer; cook, covered, about 12 minutes. Turn off the heat and let the chicken sit in the liquid about 10 minutes longer. Using a slotted spoon, transfer the chicken from the liquid to a serving plate. Discard the liquid.
3. Combine the remaining 1 teaspoon oil, 1 scallion, 2 teaspoons ginger, 1 tablespoon soy sauce, the vinegar, and honey in a small bowl; mix well. Serve with the chicken.

 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call tastier than takeout. It's better for you and it's more flavorful. You can really taste the ginger in this dish. Simmering the chicken in the pan allows the chicken to be infused with the flavors. I highly recommend adding a touch of minced garlic to this dish for a more authentic Chinese flare and also garlic makes everything taste better. I highly recommend adding vegetables to this dish such as broccoli, bell peppers, snow peas, onions, etc. for a more filling meal.