Glazed strawberry hand pies

 Ingredients:

• 1 cup chopped Strawberries
• 1 tsp. granulated sugar
• 1½ tsp. cornstarch
• 2 cups whole wheat flour
• 1½ cups plain fat free Greek yogurt
• 1 1/8 tsp. vanilla extract
• 1/3 cup confectioners' sugar
• 1 1/2 tsp. Low-fat milk
• pinch of ground cardamom

Makes 8 Servings (1 pastry per serving)

1. Preheat oven to 375°F. Line a large sheet pan with parchment paper. In a medium microwave-safe bowl, toss berries, granulated sugar, and cornstarch. Microwave on High until bubbly and thickened, about 2 minutes. Cool until ready to use.
2. In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
3. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Divide dough in half. Roll 1 piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Arrange rectangles about 1 inch apart on prepared sheet pan. Roll other piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Spoon about 1 tablespoon strawberry filling down the center of each dough rectangle on sheet pan. Top each with 1 dough rectangle. Press edges with tines of a fork to seal; pierce top of each pastry with fork to allow steam to escape. Bake until lightly browned and crisp, about 20 minutes.
4. Cool pastries on a wire rack for about 10 minutes. Meanwhile, in a small bowl, stir powdered sugar, milk, remaining ⅛ tsp vanilla, and cardamom. Drizzle glaze evenly over warm pastries.

WW POINTS VALUE: 4 

Note: This recipe appears on www.weightwatchers.com. When strawberries are at their seasonal peak—supremely fragrant, sweet, and juicy—they don’t need much adornment to taste great. Here, we barely sweeten them for a lightning-fast microwave jam that fills these pastries. The dough is a firm version of our two-ingredient filling.  A pinch of ground cardamom in the glaze pairs perfectly with the berries. These are best enjoyed warm; if you have leftovers, reheat at 350°F for about 5 minutes.

White & Dark Chocolate Chunk Cookies

 Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt (optional)
• 4 tbsp. unsalted butter, melted and cooled
• 1/4 cup + 2 tbsp. packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 oz. white chocolate, cut into 1/4-inch pieces
• 2 oz. bittersweet chocolate, cut into 1/4-inch pieces

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir in the remaining white and bittersweet chocolates into the dough. 
3. Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9-11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on rack about on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are a new take on the traditional chocolate chip cookies and they are delicious. The combination of both bittersweet and white chocolate is quite divine and these cookies literally melt in your mouth they are that delicious. 

Greek Lamb Loin Salad with Chilled Greek Olive Ratatouille

 Ingredients:

Lamb:

• 1 1/2 lbs. lamb loin, trimmed of all visible fat
• 1 tsp. extra virgin olive oil
• 2 tbsp. harissa paste
• salt 
• freshly ground black pepper

Ratatouille:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper chopped
• 1 Japanese eggplant, chopped
• 1/2 bulb fennel, chopped
• 2 oz. fresh minced garlic
• 1 tsp. extra-virgin olive oil
• 1 tbsp. tomato paste
• salt
• freshly ground black pepper
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 2 oz. balsamic vinegar
• 2 oz. pitted kalamata olives, chopped for garnish
• 4 oz. crumbled feta cheese, for garnish
• 8 sprigs fennel, for garnish

Makes 8 Servings

To make the lamb: Rub the lamb with the olive oil, harissa paste, salt and pepper. Wrap with plastic wrap and refrigerate.

To make the ratatouille: Saute the zucchini, squash, peppers, eggplant, fennel and garlic in the olive oil until soft but not overcooked. Drain off excess liquid and stir in the tomato paste. Cook 1 more minute. Lightly season with salt and pepper. Add the rosemary, basil, oregano, and 1 ounce of the vinegar. Place in a glass or stainless steel bowl and refrigerate overnight. 

To Serve: Preheat the grill.

Grill the lamb to the desired temperature and let rest for 10 minutes before slicing. Firmly press the chilled ratatouille into a ring mold ( or a nice round dollop in the center of a plate if no mold is available) with  a spoon, dividing up into 8 plates. Slice the lamb and arrange on top of the ratatouille. Garnish with the olives, cheese, remaining balsamic vinegar, and fennel sprigs. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. Grilled lamb has become a decadent guilty pleasure for me. This lamb dinner is literally a work of art. This recipe was developed by Executive Chef Geoffrey Cousineu of the Biltmore Hotel in Coral Gables, Florida. The grilled lamb is quite delicious along with the Greek olive ratatouille. The ratatouille is quite flavorful and delicious it goes well with chicken, pork, certain kinds of fish and even eggs. This dish will be a favorite in your house after eating this, trust me. 

Greek Sloppy Joes with Feta & Whole-Wheat Orzo

 Ingredients:

• 5 oz. whole wheat orzo (3/4 cup)
• 4 tsp. extra-virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3/4 lb. lean ground sirloin
• 1 tsp. oregano
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground cinnamon
• 1 (14 1/2 oz.) can diced tomatoes with juice
• 3 tbsp. tomato paste
• 4 tbsp. crumbled feta cheese
• 1 scallion, thinly sliced

Makes 4 Servings 

1. Bring a medium saucepan of lightly salted water to a boil. Add the orzo and cook according to package directions. Drain well. 
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and beginning to brown, about 5 minutes. 
3. Add the beef and break up with a spoon. Sprinkle with oregano, cayenne, and cinnamon. Cook until the beef is almost browned but still a little pink, about 3 minutes. 
4. Stir in the diced tomatoes and their juice, tomato paste, and 1/4 cup water. Simmer until the sauce is thickened and flavorful, about 10 minutes. 
5. Divide the orzo evenly among 4 bowls and ladle the beef mixture evenly on top. Sprinkle each with 1 tablespoon feta and some scallion. 

WW POINTS VALUE: 6 pts. without the orzo, 8 pts. with the orzo

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Sloppy Joes are a wonderful comfort food when they are done right. These Sloppy Joes have a Greek flare to them and they are quite delicious. The whole wheat orzo takes place of the traditional bun and also give the Sloppy Joes a Mediterranean fare. These guilty pleasure comfort foods will become a new favorite at your table for lunch or dinner. 

Chocolate-Berry Pavlova

 Ingredients:

• 4 large egg whites, at room temperature
• 1/4 tsp. Cream of tartar 
• ⅛ tsp salt
• 1/4 cupsuperfine sugar
• ¼ cup unsweetened cocoa powder
• ½ cup mascarpone
• 4 oz. softened low-fat cream cheese
• 1½ Tbsp. granulated sugar
• 1 Tbsp. low-fat milk
• ½ tsp. vanilla extract
• ½ pound(s), fresh strawberries hulled and sliced (or raspberries)
• 1 oz. bittersweet chocolate

Makes 12 Servings (1 wedger per serving)

1. Preheat oven to 250°F. Line large baking sheet with parchment paper.
2. To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
3. Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
4. Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
5. To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
6. To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weightwatchers.com. This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.

Chocolate Chip Cookies

 Ingredients:

• cooking spray
• 2/3 cup low-fat cream cheese, at room temperature
• 2 tbsp. brown sugar
• 2 tbsp. granular sugar
• 1 large egg white
• 1 tsp. vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• 2 tbsp. milk
• 6 oz. mini chocolate chips

Makes 24 Servings (1 cookie per serving)

1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
3. Combine both flours, salt and baking soda in a medium bowl.
4. Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
5. Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Here’s your new go-to chocolate chip cookie recipe. In this version of a classic American dessert, cream cheese is used to give the cookies a soft, chewy texture and whole-grain flour and brown sugar to add a flavor-boost. Store the baked treats at room temperature in an air-tight container for up to a week.

Mediterranean Roast Chicken with Roasted Vegetables

 Ingredients:

• 2 oz. extra-virgin olive oil
• 1 oz. white wine
• 1 tbsp. Dijon mustard
• 2 tbsp. chopped rosemary, oregano, thyme, & marjoram
• 1 tbsp. chopped minced garlic
• 1 whole chicken, giblets and fats removed
• 1 cup carrots, peeled, cut into 3/4-inch cubes
• 2 cups fennel, cut into 3/4-inch cubes
• 2 cups celery root, peeled, cut into 3/4-inch cubes

Makes 4-6 Servings (4 oz. chicken & 1 cup vegetables per serving)

1. Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375 F.
2. Combine 1 ounce of oil, wine, mustard, herbs, and garlic. Season with salt and pepper. 
3. Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of the herb mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper. 
4. Place the chicken on the rack in the roasting pan in the oven. Cook for 10 minutes. 
5. Toss the vegetables with 1 ounce oil. Place around the chicken in the bottom of the pan. Every 10-15 minutes, baste the chicken with the juices and fat that have accumulated in the bottom of the pan, and turn the vegetables. Roast another 45-50 minutes until the juice runs clear or until the chicken is 165 F at the thigh or about 160 F at the breast. 
6. Let rest in a warm place for 15 minutes before carving. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Roast chicken and vegetables are a wonderful comfort food when they are done properly. The combination of white wine, olive oil, Dijon mustard, herbs and garlic makes roast chicken and vegetables an elegant comfort dinner to be served on fine dishes. Basting the chicken while it cooks will give the chicken an even color and keep the skin moist. You can use pork tenderloin, turkey, and any kind of white fish in this recipe and the dish will still be decadent and delicious. If you want to make this dish fully complete, serve 1/2 cup of whole-grain or brown rice.