Chocolate-Glazed Chocolate Bundt Cake

Ingredients:

Cake:

• 2 cups flour
• 3/4 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa powder
• 1 oz. bittersweet chocolate, finely chopped
• 1 tbsp. instant espresso powder
• 1/2 cup boiling water
• 1 tbsp. vanilla extract
• 1 cup low-fat buttermilk
• 1/3 cup canola oil 
• 1 large egg
• 1 egg white
• 3/4 cup bittersweet chocolate chips

Glaze:

• 1/2 cup confectioners' sugar
• 2 oz. bittersweet chocolate, melted
• 3 tbsp. fate-free half-and-half

Makes 24 Servings (1/24 of cake per serving)

1. Preheat the oven to 352 F. Spray a 10-inch Bundt pan with nonstick spray. 
2. To make the cake, whisk together flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the cocoa, chopped chocolate, and espresso in a small bowl. Pour the boiling water over the cocoa mixture, stirring until the chocolate is melted and the mixture is smooth. Stir in the vanilla. Whisk together the buttermilk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until blended. Stir in the chocolate chips.
3. Pour the mixture into the pan. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cake from the pan and let cool completely on the rack. 
4. To make the glaze, whisk together the glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place the cake on a serving plate. Pour the glaze over, allowing it to drip down the side of the cake. Let stand until set, about 10 minutes. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate bundt cake is elegant and delicious. The recipe is tasty and delicious. The original recipe calls for 1 1/4 cups granulated sugar. I cut the sugar in half and the cake was just as delicious. The bundt cake makes a great sweet ending when you have company over for dinner. You can even make individual bundt cakes and they will still be delicious. The recipe calls for 45-50 cooking time for a whole bundt cake. If you make mini-bundt cakes, cut the cooking time in half because the cakes do rise. 

Sea Bass with Green Sauce

Ingredients:

• 4 (6 oz.) sea bass filets
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup packed fresh parsley
• 1/4 cup chopped scallions
• 1/4 cup lightly packed tender watercress sprigs
• 2 quarter-size slices peeled fresh ginger
• 3 tbsp. white wine vinegar
• 2 tbsp. water
• 2 tbsp. extra-virgin olive oil

Makes 4 Servings (1 bass filet and about 2 tablespoons sauce per serving)

1. Sprinkle the sea bass with 1/2 teaspoon of the salt and the pepper. Spray a skillet with olive oil spray and set over medium-high heat. Add the fillets, skin side up, and cook until just opaque in the center, about 4 minutes on each side. Transfer to a platter and keep warm. 
2. Combine the parsley, scallions, watercress, ginger, vinegar, water, oil, and the remaining 1/4 teaspoon salt in a food processor or blender and puree. Spoon the sauce over the fish. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who says fast food is not good for you? You can have your fast food and eat it too when it's done properly. The green sauce adds an elegant touch to this dish. You can use any kind of meaty white fish in this recipe and the dish will still be good. 

Summer Rolls with Crab and Mango

Ingredients:

• 2 1/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 2 tsp. honey
• 1 tsp. chili-garlic paste
• 1/2 tsp. Asian (dark) sesame oil
• 8 (6-inch) round rice paper wrappers
• 4 large Boston lettuce leaves, each cut lengthwise in half
• 1 small mango, peeled, pitted, and cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 2 cups bean sprouts
• 4 imitation crab sticks (6 oz.), each cut lengthwise in half
• 16 sprigs fresh cilantro

Makes 4 Servings (2 rolls and 1 1/2 tbsp. sauce per serving)

1. To make dipping sauce, whisk together soy sauce, lime juice, honey, chili paste, and sesame oil in a small bowl.
2. To assemble rolls, working one at a time, dip rice paper wrappers in a bowl or warm water; let stand jus until soft, about 30 seconds. Place on clean kitchen towel. Place 1 lettuce piece in center of each wrapper. Top lettuce with one eighth of mango, bell pepper, and bean sprouts. Top each with a piece of crab stick and 2 cilantro sprigs. Fold in sides and roll up to enclose filling. Press gently to seal. Cut each roll in half on diagonal. Serve with dipping sauce. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I don't eat Asian food often but when I make it at home, it's actually quite filling and tasty. The combination of crab, mango and vegetables is deliciously filling. Serve these as an appetizer and it will feel like a light lunch. When you handle the rice papers wrappers, always follow the directions. They can get sticky VERY fast and it can be challenging to wrap those around the filling. 

Grilled Tandoori Chicken

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breast halves
• 2 tbsp. fresh lemon juice
• 2 cups plain nonfat yogurt
• 1 tsp. ground cumin
• 1 tsp. garam masala
• 1 tsp. paprika
• 1 tsp. ground turmeric

Makes 4 Servings 

1. Place the chicken in a shallow glass bowl or pie plate. Using a sharp knife, cut 3 shallow slashes into each breast. Sprinkle the breasts lightly with salt, then drizzle with the lemon juice.
2. In a medium bowl, combine the yogurt, cumin, garam masala, paprika, and turmeric. Spoon over the chicken and turn the breasts to coat well. Cover and marinate in the refrigerator for 1 hour, or up to 12 hours. 
3. Heat a grill to medium-high or heat the broiler. Remove the chicken from the dish, but do not wipe off. Grill or broil the chicken about 5 minutes per side, until cooked through but still juicy. (Broiling may take a little longer.) Serve warm or at room temperature.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook.  Who does no love grilled chicken? This grilled chicken is packed with spicy flavor. Tandoori is a traditional Indian dish that is yogurt and spice marinated and cooked in a superhot tandoor oven. This chicken can be broiled or grilled and the dish will still be succulent, flavorful and juicy. The longer the chicken is marinated, the deeper the flavor will be. 

Indian-Spiced Mashed Sweet Potatoes

Ingredients:

• 1 1/4 lbs. (about 4 medium) sweet potatoes, peeled and cut into 1-inch chunks
• 1 tsp. garam masala
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. ground ginger
• 4 tsp. extra-virgin olive oil
• 2 tsp. fresh lime juice

Makes 4 (3/4 cup) Servings

1. In a steamer, cook the sweet potatoes for 10-15 minutes, until tender when pierced with the tip of a knife.
2. Transfer to a large bowl and add the garam masala, salt, cumin, and ginger. Mash with a potato masher (or use and immersion blender) to combine. Add the oil and lime juice and mash again. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a new and spicy take on traditional mashed potatoes. This recipe uses sweet potatoes in place of white potatoes and it's just as delicious as traditional mashed potatoes. Sweet potatoes contain nutrients such as beta-carotene, calcium, vitamin C, and potassium so they are much more nutritious than traditional mashed potatoes. These mashed potatoes are filled with flavor an spice and are a perfect side dish for any Indian main dish. 

Pan-Roasted Wild Salmon with Meyer Lemon Vinaigrette

Ingredients:

• 1 lb. small fingerling potatoes
• 6 oz. yellow wax beans, stems removed
• 6 oz. green beans, stems removed
• 8 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. chopped fresh thyme
• 2 tbsp. chopped fresh chives
• 1 tbsp. shallots, minced
• 4 (6 oz.) wild salmon fillets
• Meyer Lemon Vinaigrette (see recipe) 
• 1 Meyer lemon, cut into wedges for garnish
• kosher salt 
• freshly ground black pepper

Makes 4 Servings

1. In a 2-quart saucepan, boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, cool slightly, peel, and cut in half.
2. While the potatoes are cooking, bring 3 quarts of  salted water to a boil and blanch the beans; do this in two batches as the varieties may have different cooking times. After about 2 minutes, check doneness; beans should be al dente. Remove to an ice bath to stop the cooking and lock in the color. Set aside. 
3. In a 10-inch heavy-bottomed saute pan over medium heat, heat 2 tablespoons of the olive oil. Add the potatoes and cook until golden brown. Add garlic, thyme, chives and shallots. Cook for an additional thirty seconds, remove from heat, and season to taste with salt and pepper. 
4. Season the salmon fillets with salt and pepper. While the potatoes are browning, heat 2 more saute pans; heat 2 tablespoons of the remaining olive oil in each pan. Carefully place 2 seasoned salmon fillets in each pan, belly side down, and sear for 3-4 minutes. Turn and cook for an additional 3 minutes and keep warm. 
5. Heat one more saute pan, add the remaining 2 tablespoons of olive oil, add beans, and saute until warm; season with salt and pepper and remove her heat. While the pan is still hot, add the Meyer Lemon Vinaigrette. 
6. On 4 warmed plates, divide the potatoes and arrange in the center. Place the salmon fillets on top of the potatoes. Place the beans on top of the salmon and drizzle the warm vinaigrette over the fish. Garnish with reserved lemon wedges. 

WW POINTS VALUE: 16 pts. 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call elegant upscale dining you can enjoy at home. This recipe comes from Cole's Chop House in historic downtown Napa. Don't be intimidated by the amount of calories or point in this dish. Salmon is filled with protein and omega-3 fatty acids. The beans and potatoes go perfectly with the salmon for an elegant take on fish and chips. You can use any kind of fish or green vegetable in this dish and the dish will be delicious. If you can't get to Sonoma wine country, bring wine country to you with this dish. 

Meyer Lemon Vinaigrette

Ingredients:

• 1 Meyer Lemon
• 6 tbsp. extra-virgin olive oil
• 1 tbsp. shallots, minced
• kosher salt 
• freshly ground black pepper 

Makes 4 Servings

Zest the lemon. In a stainless steel bowl, combine the zest and juice of the lemon with the extra-virgin olive oil and shallots. Season with salt and pepper to taste.

Note: This recipe appears in the New Sonoma Cookbook. This vinaigrette is delicious because the combination of lemon and olive oil is divine. This vinaigrette goes great on chicken, pork, fish, salads and even veal.