Breakfast for dinner again? Of Course! Fruit-Filled Crepes with Brown Sugar Sour Cream

Ingredients:

• 1/4 cup light sour cream (or cottage or ricotta cheese)
• 2 tbsp packed dark brown sugar
• 12 starwberries hulled and halved
• 6-8 oz. mixed berries (blackberries, blueberries, rasberries)
• 2 tbsp orange juice
• 1 tsp lemon juice
• 4 (9-inch) ready-to-use crepes
• a pinch of cinnamon

Serves 4

1. Combine the sour cream and 1 tbsp of the brown sugar in a small bowl; set aside.
2. Combine the strawberries, mixed berries, orange juice, lemon juice and the remaining 1 tbsp brown sugar in a medium nonstick skilletand set over high heat. Cook until berries are slightly softened, about 2 minutes.
3. Place 1 crepe on each of the four plates. Spoon 1/2 cup of the fruit mixture down the center of each crepe. Fold one edge of the crepe over the filling, then fold into the two opposite sides. Roll the crepe up jelly-roll style to enclose the filling. Top evenly with the remaining fruit mixture and 1 tbsp of the sour cream mixture. Sprinkle with a touch of cinnamon and enjoy!

Note: This recipe appears in the WW in 20 Minutes Cookbook. I've been dying to cook crepes for a long time and it was quite a fun challenge! I made my crepes before I made this crepe recipe. I used the Stonewall Kitchen Traditional Crepe Mix and a crepe maker to make my crepes. The sour cream looked questionable so I used cottage cheese instead. The brown sugar and cottage cheese topped with cinnamon was so delicious. I highly recommend making the crepes ahead of time and storing them when you have nothing to do because it can be time consuming. More Crepe recipes coming soon, I promise!

Fast Fresh Fish-Mediterranian-Style Swordfish

Ingredients:

• 1 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 1/2 tsp olive oil
• 3/4 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 (6-oz.) Swordfish steaks, about 3/4 inch thick
• 2 tbsp chopped pitted kalamata olives (optional)

Serves 4

1. Combine the parsley, lemon juice , mustard, oil, basil, 1/4 tsp salt and 1/8 tsp of the pepper in a small bowl; set aside.
2. Spinkle the swordfish with the remaining 1/4 tsp salt and 1/8 tsp pepper. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Place the swordfish on the grill pan and cook until browned, about 4 minutes in each side. Brush with half the parsley mixture; turn and grill about 1 minute. Brush with the remaining parsley mixture; turn and grill until the fish is just opaque throughout, about 1 minute longer. Serve sprinkled with the olives.

Note: This recipe appears in the WW in 20 Minutes Cookbook. It's one of my favorites but I usually use cod because cod is my mom's favorite fish. I really like swordfish because it's so meaty but it has a strong fishy scent to it. You can use any fish with this recipe.

Apple Walnut Muffins

Ingredients:

• 1 1/2 cups whole wheat or whole grain pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 3 tbsp canola oil 
• 3/4 cup buttermilk
• 3 tbsp packed brown sugar
• 2 tbsp sugar or sugar substitute
• 1 egg beaten
• 1/2 medium apple, peeled and finely chopped
• 1/2 cup chopped walnuts

Makes 12 muffins

1. Preheat the oven to 400 F. Coat 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
2. In a medium bowl, combine flour, baking powder, baking soda and cinnamon.
3. In a large bowl, combine the buttermilk, oil, brown sugar, sugar and egg. Stir in the flour mixture until combined. DO NOT OVERMIX. Stir in apples and walnuts.
4. Evenly divide the batter among the prepared muffin cups, filling them about 2/3 full. Bake for 12 minutes or untila wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

WW Points Value: 3 pts.

Note: This recipe appears in the South Beach Diet Cookbook. I baked these muffins late last night and they are soooooo good. You can freeze these muffins and save them for later and they taste just as good. They're a perfect snack as well.

Fruit and Cheese-Stuffed French Toast

Ingredients:

• 2 tbsp light cream cheese softened
• 4 slices whole-wheat bread
• 2 tbsp strawberry or rasberry all-fruit spread
• 1 large egg
• 2 egg whites
• 3 tbsp skim milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of nutmeg
• 1 cup hulled and sliced strawberries

1. 
   
   Spread the cream cheese evenly on 2 slices of bread, leaving a 1/8-inch border. Spread the fruit spread on the remaining slices of bread, leaving a 1/8-inch border. Put the 2 slices of bread together to make 2 cream cheese-fruit sandwiches. Cut each sandwich in half on the diagonal; set aside.
   
   
   
2. 
   
   Beat the egg and egg whites in a large shallow bowl or pie plate; whisk in the milk, vanilla, cinnamon and nutmeg. Add 2 sandwich halves to the egg mixture; let stand until evenly soaked, about 20 seconds on each side. Repeat with the remaining 2 sandwich halves.
   
   
   
3. 
   
   Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the sandwiches to the skillet and cook until browned, 2-3 minutes on each side. Serve with the berries.
   
   
   

Serves 2

Note: This is one of my favorites and this recipe appears in the WW in 20 Minutes Cookbook. You can use any flavor fruit spread or jelly for these sandwiches. I used grape jelly and it was just as good as strawberry or raseberry. I highly recommend going out and buying the Cuisinart Sandwich Maker because it saves so much time cooking and cleaning.

Greet-the-Sun Breakfast Pizzas

Ingredients:

• 5 tsp extra-virgin olive oil
• 4 oz. packed spinach (4 cups)
• 2 (6-inch) whole-grain pitas, halved horizontally
• 2 large plum tomatoes thinly sliced
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 oz reduced-fat feta cheese, crumbled or shredded part-skim mozzarella cheese (1/3 cup)

Make 4 Servings

1. Heat the oven to 450 F. In a large nonstick skillet, heat 1 tsp of the oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2-3 minutes.
2. Brush inside of each pita round with 1 tsp oil. place pita rounds, oil side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
3. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each pita for an egg. Crack 1 egg into the center of each pita. Spinkle with salt and pepper, return to the oven, and bake until yolks are slightly set, 8-10 minutes. Spinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

WW Points Value: 5 pts.

Note: This Recipe appears in the South Beach Diet Taste of Summer Cookbook. I cooked this recipe for the 1st time tonight and my mom and I loved it. Sometimes a vegetarian meal is good for you once in a while. I used both mozzarella and feta cheese on the pizzas and they were delicious! Please be very careful when handling the egg because eggs have a mind of their own.

 

 

Chocolate Cherry Truffles

Ingredients:

• 8 ounces bittersweet chocolate(70 % Higher Cocoa) finely chopped
• 1/3 cup fat-free half-and-half
• 4 ounces cherries, pitted and finely chopped (about 1 cup)
• 2 tbsp unsweetened cocoa powder

1. 
   
   Place chocolate in a heatproof medium bowl. In a small saucepan, heat the half-and-half over medium heat. hen it comes to a simmer, add cherries and return to a simmer. Remove from the heat and pour mixture over chocolate; stir antil chocolate is melted.
2. 
   
   Place the bowl in the freezer until chocolate is set, about 10 minutes, removing the bowl and stirring every 2 minutes. Chocolate is ready to roll into truffles when it no longer has a pudding-like consistency and starts to harden.
3. 
   
   Scopp out 2 teaspoons of the chocolate mixture and roll with moistened palms to form a small ball. Repeat with the remaining chocolate to make 32 balls (you will need to moisten your hands more than once). If Chocoalte is soft, place balls in the freezer for 10 minutes to firm.
4. 
   
   Place the cocoa powder in a shallow dish. Roll balls in cocoa powder to coat, then roll between dry palms so that the cocoa powder adheres to truffles. Serve immeadiately or refrigerate in an airtight container for up to a week.

Makes 16 (2-piece) servings

WW Points Value: 2

Note: I cooked this recipe last night and it's SOO Delicious. This recipe appears in the South Beach Diet Taste of Summer Cookbook but you can make it any time of the year. I highly recommend putting the bowl in the freezer more than 10 minutes for the chocolate mixture to harden because the chocolate can get very slippery on your hands. I also highly recommend putting all the truffles in a container or a ziploc bag and putting the bag in the freezer so the truffles stay hard.

Fish with a Fiery Taste: Cajun Fish

Ingredients:

• 1 1/4 lbs Red Snapper or Cod or any fish you want
• 1 Tbsp Paprika or Creole Seasoning
• 2 garlic cloves, minced
• 1 Onion finely chopped
• 1 tsp freshly ground pepper
• 1 tsp cayenne
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1 Tbsp Olive Oil
• 2 Tbsp fresh lemon Juice
• 1 tbsp finely chopped chives
• 
  
  1 lemon, cut into wedges
  
  
  

1. 
   
   Preheat the grill; place the grill rack 5" from the coals.
   
   
   
2. 
   
   Spray a sheet of heavy-duty foil with non-stick spray; place the fish, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, onion, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice and chives.
   
   
   
3. 
   
   Transfer the foil to the grill rack, Cover the grill, opening the top and bottom flues Slightly. Cook the fish until just opaque in the center, 10-15 minutes. Serve with lemon wedges and veggies of your choice.
   

WW Points Value: 4 (1/4 of fish)

Note: This recipe appears in the WW New Complete Cookbook. The orginal recipe was cajun red snapper but you can use any fish you want. If you don't have a grill, no problem. You can bake the fish for 20 minutes @ 350 F or broil the fish for 10-20 minutes. I use onions instead of shallots and it's just as good. Paprika may be too hot for your taste buds so creole seasoning works just as well.