Rich Chocolate Mousse

Ingredients:

• 2/3 cup fat-free half-and-half
• 8 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. vanilla extract
• pinch salt
• 1 1/2 cups fat-free sour cream

Makes 4 Servings (3/4 cup per serving)

1. Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
2. With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the  mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your dessert and eat it too. Chocolate mousse is a classic French guilty pleasure it make you wonder how you can enjoy it with all the sugar. This chocolate mousse is sugar free, creamy and rich. The sour cream adds tang to the mousse. It is also recommended that adding a teaspoon or two of your favorite liqueur such as raspberry, orange, mint, hazelnut, Kahlua or any other liqueur while beating the sour cream, will add another layer of flavor to the mousse. They're right. The liqueur also makes the mousse richer.


Potato Gratin with Parmesan & Rosemary

Ingredients:

• 3 tbsp. whole wheat flour
• 2 1/4 cups reduced-fat milk
• 2 large garlic cloves, minced
• 1/2 tsp. dried rosemary, crumbled
• 1/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. light cream cheese
• 1/2 cup grated Parmesan cheese
• 2 1/2 lbs. russet baking potatoes, peeled & cut into 1/8-inch slices

Makes 8 Servings

1. Preheat oven to 400 F. Spray 9-inch square or round shallow baking dish with nonstick spray.
2. Put flour in a medium saucepan and gradually whisk in milk until smooth. Add garlic, rosemary, thyme, salt, and pepper; bring to simmer over medium heat. Cook, stirring, until sauce is consistency of heavy cream and no floury taste remains, about 5 minutes. Stir in cream cheese and cook, stirring, until melted, about 2 minutes; stir in Parmesan.
3. Put potatoes into large bowl; add cheese mixture and stir until coated evenly. Pile potatoes into prepared casserole dish, arranging top layers of potatoes.
4. Cover pan with foil; bake 1 hour. Uncover and bake until potatoes are tender and browned on top, about 35 minutes longer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Here's another take on a French classic comfort food. Potatoes are a wonderful comfort food when they are done right. This dish is creamy, soothing and flavorful. The combination of flour, milk, garlic, cream cheese and herbs make a delicious combination. This dish takes time and effort but it's worth it. This dish is perfect for serving when you have company and it's even better the next day as leftovers.

Rosemary-Grilled Salmon

Ingredients:

• 2 tsp. grated lemon zest
• 1/4 cup lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary + 6 sprigs
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 (6 oz.) salmon steaks
• 6 (1/4-inch) slices of lemon

Makes 6 Servings

1. Stir together lemon zest and juice, oil, chopped rosemary, salt, and pepper in a small bowl. Arrange salmon in a shallow baking dish; drizzle with lemon-juice mixture. Refrigerate 15 minutes.
2. Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. With tongs, push 3 rosemary sprigs through grill rack onto lit burners. Place salmon and slices of lemon on grill rack and grill until fish is just opaque throughout and lemon is lightly charred along edges, about 5 minutes per side. Discard marinade. Transfer salmon to platter; top with grilled lemon slices and remaining 3 rosemary sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Grilled fish is absolutely delicious. Grilled salmon is great to enjoy during the warm weather or when it's not too cold to grill outside. The combination of lemon, olive oil, and rosemary is so heavenly. Firm-fleshed fish is always the best choice for grilling due to texture and flavor. You can use halibut, catfish, arctic char or trout in this recipe and the meal will still be delicious. I also recommend adding garlic to the lemon juice mixture because garlic always meakes everything taste better.

Argentina-Style Steak & Sauce

Ingredients:

• 1 cup lightly packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup lightly packed fresh cilantro leaves, chopped
• 1 tbsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 red pepper flakes
• 1 (1 lb.) top round steak, trimmed
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (3 slices steak & 1 1/2 tbsp. sauce per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, to make sauce, combine parsley, cilantro, vinegar, oil, 1/4 teaspoon of salt, and the pepper flakes in serving bowl. Add enough cold water to give mixture a saucy consistency, if needed.
3. Sprinkle steak with remaining 1/4 teaspoon  salt and the black pepper. Place steak on grill rack and grill until instant-read thermometer inserted into center of steak registers 145 F for medium, about 6 minutes  per side.
4. Transfer steak to cutting board and let stand for 10 minutes. Thinly slice steak across grain into 12 slices. Serve with sauce

WW POINTS VALUE:  5 pts.

Note: This recipe appears in the WW New Complete Cookbook. If you're craving a steak with flavor, this dish is for you. This steak is so succulent and juicy when it's cooked right. The sauce is spicy and flavorful and it goes great on steak, potatoes and vegetables. I highly recommend adding minced garlic to the sauce because garlic always makes everything taste better.

Barbecue-Sauced Grilled Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• few drops hickory liquid smoke
• 6 (1/2-lb.) boneless, skinless chicken breasts

Makes 6 Servings (1 chicken breast per serving)

1. Spray a grill rack with nonstick spray. Preheat grill wo medium-high or prepare medium-high fire using indirect method.
2. Meanwhile, combine ketchup, coffee, brown sugar, vinegar, 1/2 teaspoon of salt, and the pepper in a medium saucepan and set over medium heat. Cook, stirring, until brown sugar is dissolved, about 3 minutes. Bring mixture to boil; reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in liquid smoke. Let sauce cool to room temperature.
3. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken, meaty side down, on cooler portion of the grill rack and grill, covered, turning once or twice and brushing with sauce, 15 minutes. Uncover and brush chicken with remaining sauce; grill until cooked through, about 5 minutes longer.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the  WW New Complete Cookbook. If you're craving BBQ, this dish is for you. This dish is better than what you would order at the local BBQ joint. It's succulent, juicy and flavorful. I highly recommend cutting the sugar in half, substitute honey in place of the sugar and add minced garlic to the sauce for a much sweeter and more savory flavor. You can also use this sauce with pork, turkey, and even some fish like salmon and arctic char and the BBQ will still be delicious.

Melon Slush

Ingredients:

• 5 ice cubes
• 4 cups cubed cantaloupe
• 1 1/2 tsp. fresh lemon juice
• 1 1/2 tsp. granular sugar substitute

Makes 4 (1-cup) Servings

 

Place ice cubes in a blender and blend until just crushed. Add cantaloupe, lemon juice, and sugar substitute. Blend until combined, about 10 minutes. Serve immediately.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is what I call a refreshing drink or snack to enjoy anytime of day. This drink is better than the juice you would get at the grocery store or even a slushie you would get at the local food mart. You know what's in it and you can add a little more lemon or lime juice to the melon slush for a more tropical flare.

Italian-Style Black Bean Soup

Ingredients:

• 1 lb. dried black beans
• 1 tbsp. extra-virgin olive oil
• 2 medium red bell peppers, finely chopped
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 5 garlic cloves, minced
• 1 1/2 tbsp. ground cumin
• 1/4 tsp. red pepper flakes
• salt
• freshly ground black pepper
• 6 cups lower-sodium vegetable broth
• 2 bay leaves
• 1/8 tsp. baking powder
• 2 tbsp. fresh lime juice
• lime wedges, chopped fresh cilantro, diced red onion, diced avocado and/or reduced-fat sour cream for garnish

Makes 8 Servings

1.  Place the beans in a large bowl. Cover with water and soak for at least 6 hours or over night. Drain.
2. In a large saucepan, heat the oil over medium-high heat. Add the bell peppers, onions, and celery and cook until softened, about 10 minutes.
3. Add the garlic, cumin, red pepper flakes, and salt and pepper to taste. Cook over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Stir in the broth and remove from the heat.
4. In a 5-to 6-quart slow cooker, combine the beans, bay leaves, baking soda, and a pinch of salt. Pour the vegetable mixture over the beans. Cover and cook over high heat for about 5 hours, or until beans are creamy (or cook for 8 hours on low heat.)
5. Discard the bay leaves. Ladle about 1 1/2 cups of the soup into a food processor or blender and process until smooth. Return to the slow cooker and stir in the lime juice. Serve  hot with your favorite garnishes.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This soup is a great way to kick-start your healthy lifestyle. It's creamy, flavorful and very soothing. This vegetarian soup is comforting with a kick of cumin. I highly recommend adding tomatoes or avocado to the soup for more flare to kick it up a notch.