Sweet Potato and Cranberry Bake

Ingredients:

• 2 tbsp. coarse-grain Dijon mustard
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• 1 tbsp. fresh lemon juice
• 2 tsp. chopped fresh thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 lbs. sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup fresh cranberries
• fresh thyme sprigs (optional)

Makes 6 Servings

1. Preheat the oven to 350 F. In a large bowl, combine the mustard, olive oil, honey, lemon juice, thyme, kosher salt, and pepper. Add the sweet potatoes; toss to coat. Gently stir in the cranberries. Transfer sweet potato mixture to a 2-quart rectangular baking dish; spread in an even layer.
2. Bake, uncovered, about 1 1/4 hours or until sweet potatoes are tender, stirring once. Uncover and bake about 10 minutes more or just until sweet potatoes are starting to brown. If desired, garnish with thyme sprigs before serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the New Sonoma Cookbook. This side dish screams to be enjoyed during the fall holiday season. Sweet potatoes and cranberries are in season during the fall and they go perfectly in this side dish. The sweet potatoes and cranberries literally melt in your mouth. Don't forget to cut the sweet potatoes into equal pieces so they roast evenly. This bake goes great with turkey, chicken, pork and even certain kinds of fish.



Chocolate-Marshmallow Bark

Ingredients:

• 8 oz. bittersweet chocolate
• 2 tsp. unsalted butter
• 1 tsp. ground cinnamon
• 3 cups mini marshmallows

Makes 16 Servings (1 piece per serving)

1. Line 9-inch square baking pan with heavy foil.
2. Place chocolate and butter in a medium bowl and set over saucepan of simmering water. Cook, stirring, until melted and smooth; remove saucepan from heat and stir in cinnamon and marshmallows.
3. Scrape chocolate mixture into prepared pan; spread to form even layer. Refrigerate until chocolate is set, at least 1 hour or up to overnight. Cut bark into 4 strips, then cut each strip crosswise into 4 pieces, making total of 16 pieces.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. The original recipe calls for this sweet treat to be enjoyed in the fall but you can enjoy these treats anytime of the year. These sweet treats are gluten free and make a nice snack or sweet ending. The contrast of the bittersweet chocolate against the sweetness of the marshmallows make it a nice treat. I added a touch of ground cinnamon to these treats for a Mexican flare and they were still really good.

Chocolate Truffle Tartlets

Ingredients:

• 1/3 cup fat-free half-and-half
• 1 tbsp. trans-fate-free margarine
• 4 tbsp. granular sugar substitute
• 1 large egg yolk
• pinch salt
• 2 oz. unsweetened dark baking chocolate, chopped
• 12 frozen mini phyllo shells, thawed
• 2 tbsp. no-sugar-added lite whipped topping

Makes 12 tartlets (3 tartlets per serving)

1. In a small saucepan, combine the half-and-half, margarine, and 2 tablespoons of the sugar substitute. Cook over low heat until the mixture is hot and the margarine is melted, about 1 minute.
2. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons sugar substitute, egg yolk and salt.
3. Whisk the hot half-and-half mixture into the egg mixture, then whisk back into the saucepan and cook, whisking constantly, for 10 seconds. Remove the pan from the heat, add the chocolate, and cover. Let stand for 5 minutes for the chocolate to melt.
4. Stir the chocolate mixture to recombine. Spoon 2 teaspoons of the chocolate mixture into each tartlet shell and refrigerate for 10 minutes. To serve, top each with 1/2 teaspoon whipped topping.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These are what I call elegant sweet bites. Any dessert that uses prebaked mini phyllo shells filled with something sweet is an elegant sweet treat. You won't need to bake these shells because they thaw instantly. The filling is absolutely delicious because it tastes like a gourmet fudge that melts in your mouth. I highly recommend refrigerating these tartlets for a few hours or overnight so the flavors enhance. Serve these elegant treats to company and  they will be happy. 

Chocolate-Peanut Butter Squares

Ingredients:

• 3 cups popped plain popcorn
• 2 cups crisp rice cereal
• 2 cups circle oat cereal
• 1/3 cup unsalted peanuts, chopped
• 1 tbsp. unsalted butter
• 1 oz. unsweetened chocolate, chopped
• 1 (7 1/2-oz.) jar marshmallow crème
• 1/4 cup creamy or chunky natural peanut butter
• 3 tbsp. unsweetened cocoa powder
• 1 1/2 tsp. vanilla extract

Makes 24 Servings (1 square per serving)

1. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Combine the popcorn, rice cereal, oat cereal, and peanuts in a very large bowl.
3. Put the butter and chocolate in a large skillet set over low heat. Cook, stirring, until melted, 1-2 minutes. Remove the skillet from the heat; add the marshmallow crème, peanut butter, cocoa powder, and vanilla. Return the skillet to the heat and cook, stirring, until well blended and hot, 2-3 minutes.
4. Scrape the marshmallow mixture on top of the cereal mixture. With a rubber spatula, stir vigorously until the cereal mixture is evenly coated. Scrape into the baking pan. Spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. Lift from the pan using the foil as handles. With a serrated knife lightly sprayed with nonstick spray, cut into 24 squares.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by the number of ingredients in these sweet treats. I like to think of these treats as a sophisticated take on Rice Krispie Treats or a nutty cereal crumble. If these squares don't turn out as the squares as planned, use these treats as a crumble in yogurt or on top of ice cream for a flavorful crunch.

Cranberry-Ginger Oatmeal Cookies

Ingredients:

• 1 cup whole wheat flour
• 3/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking powder
• 4 tbsp. unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup shredded apple
• 1 tsp. vanilla extract
• 1 cup rolled or quick-cooking oats
• 3/4 dried cranberries
• 1/2 cup crystallized ginger, chopped

Makes 28 Servings (1 cookie per serving)

1. Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.
3. With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.
4. Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.

Sweet 'N' Spicy Drumettes

Ingredients:

• 2 tbsp. ketchup
• 1 1 /2 tbsp. reduced-sodium soy sauce
• 1 tbsp. honey
• 2 tsp. hot sauce
• 12 chicken drumettes (about 1 lb.), skinned

Makes 4 Servings (3 drumettes per serving)

1. Stir together ketchup, soy sauce, honey, and hot sauce in a large shallow bowl. Add drumettes, turning to coat. Refrigerate, covered, at least 1 hour or up to overnight.
2. Preheat broiler. Spray broiler rack with nonstick spray.
3. Remove chicken from marinade; discard marinade. Arrange chicken on prepared broiler rack and spray with nonstick spray. Broil 5 inches from heat, turning, until lightly charred in spots and cooked through, about 12 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a healthy take on your typical chicken wings. If you can't decide between sweet wings or spicy wings, make these wings. These wings are the perfect blend and balance of sweet and spicy. If you don't have wings, you can use the marinade for boneless, skinless chicken tenders and they will still be tasty. Serve these at your next game day party and your guests will be coming back for more.

Acorn Squash and Two-Bean Gratin

Ingredients:

• 1 small acorn squash (10-12 ounces)
• 1 (15.5 oz.) can black beans, drained and rinsed
• 1 (15.5 oz.) can pinto beans, drained and rinsed
• 2 tbsp. fresh lime juice
• 4 tsp. extra-virgin olive oil
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. ground coriander
• 1 1/2 tsp. dried oregano
• 3/4 tsp. salt
• 3 plum tomatoes, thinly sliced
• 1 cup shredded reduced-fat Mexican blend cheese
• 1/4 cup hulled pumpkin seeds

Makes 4 Servings (2 cups per serving)

1. Heat the oven to 450 F Bring a medium pot of water to a boil.
2. Meanwhile, halve the acorn squash lengthwise. Scoop out and discard the seeds and stringy strands. Thinly slice the squash crosswise, leaving the skin on.
3. Place the squash in the boiling water and cook until crisp-tender, about 3 minutes. Drain.
4. While the squash is cooking, in a large bowl, stir together the black beans, pinto beans, lime juice, oil, chili powder, coriander, oregano, and salt.
5. Add the drained squash and the tomatoes to the bean mixture and toss. Transfer to a 9 X 13-inch baking dish. Cover tightly with foil. Bake for 10 minutes, or until piping hot.
6. Uncover, top with cheese and seeds, and bake for 5 minutes longer, or until the cheese has melted. Serve hot.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This colorful dish can be enjoyed as a side dish or as a meatless main dish. This vegetarian gratin has four servings of vegetables, is flavorful and has the toppings of melted cheese topped with pumpkin seeds. A typical gratin has melted cheese topped with bread crumbs. The pumpkin seeds add some crunch to the gratin. Don't be intimidated by this dish. It may look a little messy but the end result is delicious.