Plum Rice Pudding

Ingredients:

• 1 tbsp. slivered almonds
• 2 cups whole-grain brown rice
• 1 1/4 cups half-and-half
• 1 tbsp. + 1 tsp. granular sugar substitute
• 1 tsp. vanilla extract
• 2 small plums, thinly sliced
• 1 tsp. ground cinnamon

Makes 4 Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 7 minutes. Transfer to a plate and cool.
2. While almonds are toasting, in a medium saucepan bring rice, half-and-half, sugar substitute, and vanilla to a simmer over medium heat, stirring occasionally. Add plums and cinnamon; cook until liquid is absorbed and plums are softened, about 8 minutes. Transfer pudding to 4 dessert bowls, sprinkle evenly with almonds, and serve hot.

WW POINTS VALUE: 4 pts. (2/3 cup per serving)

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish was surprisingly delicious. Who knew rice pudding could be so delicious? Plum rice pudding is quite flavorful and tasty. The plums literally melt in your mouth with the vanilla and cinnamon. The almonds add a nice crunch to the treat. You can use any kind of plum in this recipe and the dish will still be tasty. 

Southwestern Green Chile Cheeseburgers

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup fat-free salsa verde
• 1 1/2 tsp. chili powder
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 4 (1/2 oz.) slices reduced-fat Swiss cheese
• 4 small Romaine lettuce leaves 
• 4 light whole wheat buns, split and toasted
• 8 thin tomato slices
• 8 thin slices sweet onion

Makes 4 Servings (1 garnished burger per serving)

1. Mix together beef, salsa, garlic,chili powder, and salt in a large bowl just until well combined. With damped hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray grill rack or pan with nonstick spray and set over medium  heat. Put patties on grill and grill until browned. Turn burgers; top with Swiss cheese and grill until cheese is melted and instant-read thermometer inserted into side of burger registers 160 F, about 5 minutes longer. 
3. Place lettuce and burgers on bottoms of English muffins. Top each with 2 tomato slices, 2 onion slices, and tops of muffins.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are a take on gourmet burgers and they are delicious. The salsa verde in this burger is both spicy and flavorful and give the burger and extra kick of heat. If you want an authentic Southwestern flare, use Mexican or cheddar cheese in place of the Swiss cheese to add a more sharp flavor to the burgers. I also highly recommend grilling the onions alongside the burgers because grilled onions taste delicious on burgers. Don't forget to add freshly ground pepper to the burgers for a nice peppered crust. 

Parmesan Turkey Cutlets with Arugula and Tomato

Ingredients:

• 1 pint cherry tomatoes, halved
• 1/2 tsp. salt
• 1 egg white
• 3 tbsp. yellow cornmeal
• 2 tbsp. grated Parmesan cheese
• 1 garlic clove, minced
• 1 tsp. herb seasoning
• 4 (1/4 lb.) turkey breast cutlets
• 4 tsp. extra-virgin olive oil
• 1 bunch arugula, trimmed

Makes 4 Servings (1 turkey cutlet & about 1/2 cup tomato-arugula mixture per serving)

1. Toss together the tomatoes and 1/4 of the teaspoon of salt in a medium bowl; set aside.
2. Lightly beat the egg white in a shallow bowl or pie plate. Combine the cornmeal. Parmesan, garlic and herb seasoning, and the remaining 1/4 teaspoon of salt on a sheet of wax paper. Dip each slice of turkey into the egg mixture, then coat with cornmeal mixture, pressing lightly so it adheres.
3. Heat the oil in a large skillet over medium-high heat. Add the turkey and cook until browned and cooked through, about 3 minutes on each side. Transfer to a plate. 
4. Add the tomatoes and arugula to the skillet; cook, stirring, just until the arugula wilts slightly, about 1 minute. Serve alongside the cutlets.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW in 20 Minutes Cookbook. This meal makes a great meal to enjoy on the weeknights.  This dish is quick, easy and delicious. If you don't have turkey on hand, use chicken instead and your meal will still be tasty. You can also substitute spinach or kale in place of the arugula as well. You can use any Mediterranean seasoning in this recipe such as basil, oregano, parsley, marjoram, thyme, etc. 

Cold Lemon Souffles

Ingredients:

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 1/2 cups granulated sugar
• 1/4 cup grated lemon zest
• 6 large eggs, separated, at room temperature
• 3/4 cup + 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 2 cups fat-free sour cream

Makes 8 Servings (1 soufflé per serving)

1. Wrap a folded strip of heavy-duty foil around each of eight (6 oz.) soufflé dishes to form a collar that extends 2 inches above the rims; secure with tape. Spray the insides of the dishes and foil with nonstick spray.
2. Sprinkle the gelatin over the water in a small bowl. Let stand until softened, about 5 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin is completely dissolved.
3. Put 1 cup of sugar and the lemon zest in a food processor; pulse until finely ground. With an electric mixer on medium speed, beat the egg yolks, lemon-sugar mixture, lemon juice, and salt in a deep large bowl until combined. Fill a medium saucepan with about 1 1 .2 inches of water and bring almost to a simmer over medium-low heat. Set the bowl with the egg yolk mixture over the saucepan and beat until very thick and pale or 160 F in an instant-read thermometer, a bout 15 minutes. Remove the bowl from the saucepan. Add the gelatin mixture and beat until the mixture comes to room temperature; set aside.
4. With clean beaters and the mixer on medium speed, beat the egg whites in a large bowl until soft peaks form. Increase the speed to medium-high. Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until stiff.
5. Beat the sour cream on medium-high speed in a medium bowl until fluffy, about 3 minutes. Place the bowl containing the egg yolk mixture in a larger bowl filled with ice water and whisk until just the mixture begins to thicken. Gently fold in the sour cream, then the beaten egg whites just until no white streaks remain. Divide evenly among the soufflé dishes; smooth the tops. Refrigerate until chilled and set, at least 3 hours or up to overnight. Remove the collars and serve at once.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by this recipe. The end result is delicious. These takes on soufflés and lemony and flavorful. One bite of these and you feel like you're eating lemon meringue pies without the meringue or pie crust. You can add a touch of berries to these treats for a more fruity flavor.  

Curried Chicken Salad

Ingredients:

• 1 1/2 cups plain fat-free or low-fat yogurt
• 1 tbsp. curry powder
• 1/2 tsp. ground ginger
• 1 1/2 lbs. boneless, skinless chicken breasts, cooked and cut into 1/2-inch cubes
• 3 celery stalks, diced
• 1/2 small red onion, diced
• 1/4 cup chopped fresh cilantro
• salt 
• freshly ground black pepper

Makes 4 Servings (1 cup per serving)

Whisk together yogurt, curry powder, and ginger in a large mixing bowl. Stir in chicken, celery, onion, and cilantro; season to taste with salt and pepper. Serve at room temperature or refrigerate for at least 1 hour before serving for more concentrated flavor. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This salad is both filling and tasty you will fell satisfied. The combination of ginger and curry is spicy and delicious. The red onion and celery add a nice crunch to the salad. When you do cook the chicken, don't forget to season the chicken with salt, pepper and garlic for a more flavorful chicken salad. 

Black Bean Guacamole

Ingredients:

• 5 avocados, diced
• 3 scallions, chopped
• 2 limes juiced
• 1/2 cup tomatoes, chopped
• 1 tbsp. cilantro, chopped
• 1 (15 oz.) can black beans, drained and rinsed
• salt
• freshly ground black pepper

Makes 5 cups

1. Place avocados, scallions, and lime juice in a large bowl.
2. Mash avocados to a course puree.
3. Stir in tomatoes, cilantro, and beans.
4. Season with salt and pepper.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a new take on homemade guacamole. Black beans add flavor and more nutrients to the traditional guacamole. I highly recommend adding a touch of minced garlic to the guacamole because garlic always makes everything taste better. Serve this guacamole with chip, vegetables or even grilled meats and it will taste good. 

Easy Walnut Muesli with Fresh Apricots

Ingredients:

Muesli:

• 1 cup chopped walnuts
• 1 1/2 cups rolled oats
• 1/2 cup wheat germ
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds

Toppings:

• 2 tbsp. ground flaxseed
• 8 fresh apricots, sliced
• 2 cups 1% or fat-free milk

Makes 8 Servings (1/2 cup per serving)

1. For the muesli: Heat the oven to 275 F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 12 minutes. In a large bowl, combine walnuts, oats, wheat germ, pumpkin seeds, and sunflower seeds.
2. For each serving, place 1/2 cup muesli in a cereal bowl. Top each with 3/4 teaspoon flaxseed and 1/4 cup apricots. Add 1/4 cup milk and serve.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Muesli is a popular treat for breakfast in Switzerland and Germany and very easy to make at home. This breakfast treat is flavorful and delicious. I highly recommend adding a touch of ground cinnamon and nutmeg to make the muesli more flavorful. You can also use chopped almonds in place of the walnut and the muesli will be just as delicious.