Dark Chocolate Sauce

Ingredients:

• 8 oz. bittersweet or semisweet chocolate, finely chopped
• 1 cup water
• pinch salt
• 3/4 tsp. vanilla extract

Makes 12 Servings

 

Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring to a slow simmer. Combine the chocolate, water, and salt in a medium bowl and set over the saucepan; whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan; whisk in the vanilla. Use immediately, or cool to room temperature. Transfer the sauce to a covered container; refrigerate up to 1 month. Stir well to serve chilled or gently reheat.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a quick and easy sauce to make and enjoy. This chocolate sauce also contains no sugar in it so don't feel bad. If you really want to enhance the flavor of the sauce, substitute 1 cup strongly brewed coffee. This sauce goes great on ice cream, gelato and even fruit. 

Chocolate Crinkle Cookies

Ingredients:

• 1/2 cup all-purpose flour
• 2 tbsp. whole wheat pastry flour
• 1/3 cup packed sucralose-brown sugar blend
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 2 tbsp. unsalted butter, softened
• 2 egg whites, lightly beaten
• 1/2 tsp. vanilla extract
• 2 1/2 tsp. confectioners' sugar

Makes 12 Servings (1 cookie per serving)

1. Preheat the oven to 350 F. Spray a baking sheet with nonstick spray.
2. Whisk together the all-purpose flour, pastry flour, brown sugar blend, cocoa powder, baking powder, and salt in a medium bowl. With a wooden spoon, stir in the butter until the mixture is well combined and crumbly. Add the egg whites and vanilla; stir until a smooth dough forms (you may need to use your hands).
3. Put the confectioners' sugar in a small bowl. Divide the dough into  12 equal pieces and roll each into a ball. Lightly roll each ball in the confectioners' sugar to coat. Place on the baking sheet about 2 inches apart. Bake until set but still soft in the middle, 10-12 minutes. Transfer the cookies to a rack and let cool completely. Store in an airtight container in the refrigerator up to 4 days.

WW POINTS VALUES 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These are a healthy take on the traditional chocolate crinkles. They are not that bad if and when you're having a chocolate craving. You can even crumble these crinkles and put them on top of ice cream or mix them in with fruit and yogurt and you'll have a flavorful treat.

Meat Loaf with Chive Mashed Potatoes

Ingredients:

• 1/2 lb. lean ground beef
• 3/4 lb. lean ground skinless turkey breast
• 1 onion, chopped
• 1/2 cup old-fashioned rolled oats
• 1 (8 oz.) can tomato sauce
• 1 large egg, lightly beaten
• 2 tbsp. Worcestershire sauce
• 1 tbsp. hot pepper sauce
• 1/4 + 1/8 tsp. salt
• 1/4 + 1/8 tsp. freshly ground black pepper
• 4 large all-purpose potatoes, such as Yukon gold
• 1/4 cup fat-free milk
• 1/4 cup plain fat-free yogurt
• 1/4 cup light sour cream
• 1 tbsp. chopped fresh chives

Makes 6 Servings (2 slices meat loaf & 1/4 potatoes per serving)

1. Preheat oven to 350 F. Spray a 5 X 9-inch loaf pan with nonstick spray.
2. Combine beef, turkey, onion and oats in a large bowl. Stir together water tomato sauce, egg, Worcestershire sauce, hot sauce, 1/4  teaspoon of the salt, and 1/4 teaspoon  of black pepper in a small bowl. Add to beef mixture and stir until combined but not overmixed. Press meat loaf mixture into prepared pan. Bake until instant-read thermometer inserted into center of meat loaf registers  165 F, about 1 hour.
3. Meanwhile, peel potatoes and cut into large chunks. Combine potatoes with enough salted water to cover in large saucepan; bring to boil. Reduce heat and cook, partially covered, until fork-tender about 12 minutes; drain and return to saucepan. With potato masher, mash potatoes until smooth. Stir in milk, yogurt, sour cream, chives and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Rewarm over low heat.
4. Cut meatloaf into 12 slices. Serve with potatoes.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Family Meals Cookbook.  Who knew that comfort food could be elegant and be good for you? I used to dread meat loaf when I was a kid but now I enjoy it. This meat loaf is moist and flavorful with the combinations of homemade tomato sauce, Worcestershire sauce, egg and onion. If you feel the meat loaf is a little too moist, add a little more oats so everything holds together. I highly recommend adding minced garlic to the meat loaf because garlic always makes everything taste better. This meat loaf is even better the next day as a leftover.

 

Fresh Raspberry-Orange Sauce

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/8 tsp. grated orange zest
• 1/2 cup confectioners' sugar
• 2 tbsp. fresh orange juice
• 1 tsp. fresh lemon juice

Makes 2 Cups (1/4 cup per serving)

1. Combine the raspberries and orange zest in a  food processor; pulse until the berries are broken up. Sift the confectioners' sugar over the berries and add the orange juice; pulse just until smooth.
2. Pour the berry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the lemon juice. Transfer the sauce to a glass jar; refrigerate up to 1 week. Just before serving, shake well. The sauce may thicken a bit on standing; add a little orange juice or water to thin to the desired consistency.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call an elegant dessert sauce with flavor. It's succulent and juicy and it goes great on anything. It goes great with vanilla, chocolate and on top of fruit too. You can use strawberries, blueberries along with a combination of sliced rhubarb with the berries and you'll be happy.

Chocolate-Raspberry Souffle Cakes

Ingredients:

• 2 tbsp. + 3/4 cup granulated sugar
• 1  1/2 cups fresh raspberries
• 2 tbsp. cornstarch
• 1/4 tsp. salt
• 1 cup low-fat milk
• 3 oz. bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 egg yolks
• 4 egg whites, at room temperature
• 1/2 tsp. cream of tartar
• confectioners' sugar (optional)

1. Preheat the oven to 400 F. Spray six (6 oz.) baking dishes or ramekins with nonstick spray.
2. Sprinkle 2 tablespoons of the sugar into a baking dish, turning to coat the bottom and side evenly. Pour the excess sugar into a second baking dish to coat. Repeat with the remaining baking dishes. Divide the raspberries evenly among the dishes; set aside.
3. Whisk together 1/2 cup of the sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk and set over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, 3-4 minutes. Put the chocolate in a large bowl. Pour the milk mixture over the chocolate, stirring until the chocolate melts and the mixture is smooth. Stir in the vanilla and almond extracts. Let cool slightly, then beat in the egg yolks, one at a time, until well blended; set aside.
4. With an electric mixer on medium speed, beat the eg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining  1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites just until no streaks of white remain.
5. Spoon the chocolate mixture into the baking dishes, filling each about three-fourths full. Place the dishes in a large roasting pan. Put the pan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden, 20-25 minutes. Wearing oven mitts or sturdy tongs, remove the soufflé cakes from the water bath. Lightly dust with confectioners' sugar (if using) and serve at once.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent dessert. Who knew that the combination of chocolate and raspberries would make a delicious soufflé? The raspberries give this dessert a nice touch to it. Don't worry about texture of the dessert. It's a soufflé cake so it's fluffy and cake-like and don't be intimidated by the instructions. If you take your time making this dessert, it will turn out to be a success presentation-wise and in taste.

Fettuccine Marsala witth Chicken and Mushrooms

Ingredients:

• 6 oz. whole wheat fettuccine
• 1 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 3/4 lb. cremini mushrooms, halved
• 1 tsp. chopped fresh rosemary
• 2 garlic cloves, minced
• 1 tbsp. whole wheat flour
• 1 cup thawed frozen pearl onions
• 1/2 cup dry Marsala wine
• 1/3 cup reduced-sodium chicken broth
• 1/4 tsp. freshly ground black pepper

Makes 4 (1 cup) Servings

1. Cook fettuccini according to package directions, omitting salt. Drain and keep warm.
2. Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, 3-4 minutes. Transfer to plate.
3. Add mushrooms, rosemary, garlic, and remaining 1 teaspoon oil to the skillet. Cook over medium-high heat, stirring occasionally, until mushrooms are soft, about 3 minutes. Stir in flour and cook 1 minute longer.
4. Add pearl onions, wine broth, pepper, and remaining 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly 3-4 minutes. Return chicken and any accumulated juices to skillet. Add fettuccine; toss coat with sauce and cook until heated through, 1-2 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call classic Italian cuisine. This dish is simple and elegant to make and enjoy. Wine and pasta make a nice combination with almost any protein. I do highly recommend cutting the pearl onions in half  so you don't stuff your mouth with food. You want to be able to enjoy your meal.

Seafood-Stuffed Sole

Ingredients:

Stuffed Sole:

• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup chopped fennel
• 4 scallions, chopped
• 2 tbsp. chopped fresh parsley
• 1 1/2 tsp. basil
• 3 tbsp. chopped shallots
• 8 oz. large shrimp, peeled, deveined, and sliced into thirds
• 4 oz. bay scallops
• 1 cup whole wheat bread crumbs
• 1 egg, beaten
• 1 tbsp. lemon juice
• freshly ground black pepper
• 4 (6 oz.) sole fillets
• 1 cup dry white wine

Saffron Sauce:

• 1 tsp. extra-virgin olive oil
• 1 garlic clove. minced
• 1/8 tsp. saffron threads, crushed
• 2 tbsp. hot water
• 1/2 tsp. Dijon mustard
• 1/2 tsp. capers, rinsed and drained
• 1 tbsp. fat-free sour cream
• salt
• freshly ground black pepper
• 1 tbsp. chopped fresh parsley

Makes 4 Servings

1. To make the sole: Preheat the oven to 400 F.
2. Heat the oil in a large skillet over medium heat. Add the garlic, fennel, scallions, parsley, basil, and 2 tablespoons of the shallots. Cook for 4 minutes, or until the fennel is just tender. Add the shrimp and scallops and cook  for 2 minutes or until the shrimp and scallops are opaque and cooked through.
3. Remove the mixture to a bowl and stir in the bread crumbs, egg, and lemon juice. Season with the pepper.
4.  Place the sole, skin side up, on a work surface. Divide the stuffing into 4 equal portions. Slightly mound the stuffing in the center of each fillet and roll up the fillets jelly-roll style.
5. Coat a 1-quart baking dish with cooking spray. Sprinkle the dish with the remaining  1 tablespoon shallots and place the fillets, seam sides down, on top of the shallots. Pour the wine around the fillets. Cover with a piece of waxed paper.
6. Bakes for 15 minutes, or until the fish is opaque and flakes easily. Remove from baking dish and keep warm on a covered serving platter. Reserve the cooking liquid.
7. To make the saffron sauce: Heat the oil in a skillet over medium heat. Add the garlic and cook for 1 minute. In a cup, mix the saffron with the water and add to the skillet. Stir in the mustard, capers, and the reserved fish-cooking liquid. Cook until the liquid is reduced to about 2/3 cup. Remove from the heat and whisk in the sour cream. Season with salt and pepper. Spoon the sauce over the fillets and sprinkle with the parsley, if using.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call elegant dining and you can enjoy this dish at home. Don't be intimidated by the number of ingredients by this dish. This elegant dish is very easy to prepare and can easily be made in advance. The recipe calls for scallops and shrimp but you can substitute crab meat and the sole will still be delicious. I highly recommend making an extra batch of sauce to pour over the sole and the vegetables you plan to serve with the sole. I highly recommend serving this restaurant quality meal to family and friends because it's flavorful and elegant.