Baked Apples with Caramel Sauce

Ingredients:

 Apples:

• 24 dried apricot halves, chopped
• 4 tsp packed dark brown sugar
• 1 tsp vanilla extract
• 4 small Granny Smith Apples, cored

Caramel Sauce:

• 1/2 cup evaporated fat-free milk
• 4 tsp packed dark brown sugar
• 1 tsp cornstarch
• Pinch of salt
• 1/2 tsp vanilla extract 

Makes 4 Servings

1.  Preheat the oven to 350 F. In a small bowl, combine the apricots, brown sugar and vanilla. Pack into the aplle cavaties, then wrap each apple in tin foil. Bake until soft, 40-45 minutes.
2.  Meanwhile, to prepare the caramel sauce, in a small saucepan over medium heat, combine 1/4 cup of the milk, the brown sugar, cornstarch and salt, stirring until smooth, then stirring in the remaining milk; bring to a boil, stirring constantly. Reduce the heat and cook 1 miute longer. Remove from the heat and stir in the vanilla. Serve the apples, drizzled with the caramel sauce.

WW POINTS VALUE: 3 per serving (1 baked apple with 2 tbsp sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. I made this recipe last week and it was so delicious. You can substitute walnuts, raisins, or any dried fruit of your choice for the dried apricot halves and the apples will be just as good. If you have any leftover caramel sauce, you can use it over ice cream or pancakes if you'd like.

 

 

Classic Chicken Salad

Ingredients:

• 
  
  3/4 lb. cooked chicken breast, cut into bite-sized pieces
• 
  
  1/2 cups celery, finely diced
• 
  
  1/3 cup dill pickles, or sweet gherkins, finely diced
• 
  
  1/4 cup  reduced-calorie mayonnaise
• 
  
  2 tbsp reduced-fat sour cream
• 
  
  2 tbsp fresh parsley, chives and/ or tarragon chopped
• 
  
  1 tsp Dijon mustard
• 
  
  1 tsp fesh lemon juice
• 
  
  1/2 tsp salt
• 
  
  1/4 tsp freshly ground black pepper

Makes 6 Servings

Place all ingredients in a large bowl; mix until well blended. Yeilds about 2/3 cup per serving.

WW Points Value: 3 per serving

Note: This recipe appears courtesey of http://www.weightwatchers.com/. The sandwich is lightened up with reduced-calorie mayonnaise and sour cream. The original recipe calls for 2 tbsp of parsley but I added 2 tbsp with a combo of parsley, chives and tarragon for more flavor. Ina Garten will be so proud of me!

Grilled Sirloin Teriyaki

Ingredients:

• 1/3 cup reduced-sodium soy sauce
• 3 tbsp packed dark brown sugar
• 2 tbsp rice wine vinegar
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1/4 tsp crushed red pepper
• 1 lb boneless sirloin steak, about 1/2 inch thick, trimmed of all visible fat

Make 4 servings (3 slices per serving)

1. Prepare the grill for direct heat cooking or heat a grill pan.
2. To make the marinade, in a small saucepan over medium-high heat, combine the soy sauce, brown sugar, vinegar, ginger, garlic and red pepper. Bring to a boil and cook 5 minutes. Remove from the heat and cool completely, about 15 minutes. Transfer the teriyaki sauce to a large bowl and add the steak, turning to coat; marinate 30 minutes.
3. Grill the steak directly over the heat or on the grill pan, 3-4 minutes per side for medium-rare. Remove from the heat, lightly tent with foil, and let stand 5 minutes. Cut into  12 slices and serve.

WW Points Value: 4 per serving

 

Note: This recipe appears in the WW New Complete Cookbook and it has a new twist on sirloin that is quite delicious. It's an Asian-style beef that could pair nicely with rice and a cucumber salad. The marinade also works well with fish and shellfish, chicken and pork. Eat your heart out, Iron Chef Morimoto!

 

 

 

Pankcakes with Peachy Compote

Ingredients:

• 1 peach, sliced or 1 cup drained sliced canned peaches (not in syrup)
• 1/4 cup orange juice
• 3 tbsp sugar-free apricot or orange preserves
• 1 tsp ginger
• 1/2 tsp ground cinnamon
• 2 cups blackberries or blueberries
• 2 cups whole wheat or whole grain pastry flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 egg white
• 2 cups buttermilk
• 1 tbsp vanilla extract
• 2 tsp canola oil

Make 12 pancakes

Compote:

In a small saucepan, combine the peaches, orange juice, preserves, ginger and cinnamon. Cook, stirring occasionally, over medium heat for 5 minutes, or until fruit is soft. Add the berries and cook for 2 minutes longer. Keep warm over very low heat.

Pancakes:

1. In a large bowl, combine the flour, baking soda, baking powder and salt.
2. In a medium bowl, whisk together the egg and white until very foamy. Whisk in the buttermilk, vanilla extract and oil. Stir into the flour mixture just until the batter is combined and pourable.
3. Heat a large nonstick skillet (or Griddler) coated with cooking spray over medium heat. Pour 1/3 cup batter into hte skillet to form a 4" pancake. Cook for 2-3 minutes, or until the bottom is browned. Turn and cook  for  1-2 minutes longer, or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes. Serve the pancakes with the warm compote.

WW POINT VALUE: 2

Note: This recipe appears in the South Beach Diet Cookbook. I've always wanted to try this recipe and I'm glad I did. The compote was so delicious as were the pancakes. You can also serve the compote in crepes, oatmeal, stuffed french toast and even vanilla ice cream. The ginger and cinnamon add nice flavor to the fruits.

Picnic Macaroni Salad

Ingredients:

• 1 1/2 cups whole-wheat or spelt elbow pasta
• 2 medium tomatoes, chopped
• 1 medium red bell pepper, chopped or 1 cup chopped mixed peppers
• 1 medium carrot diced or 1/3 cup chopped carrots
• 1/3 cup reduced-fat sour cream
• 1/4 cup cornichons (optional)
• 2 tbsp mayonnaise
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 8 (generous 1/2 cup) servings

1. Bring a large pot of lghtly salted water to a boil. Cook pasta according to package directions until al dente. Drain, run under cold water to cool, and drain again.
2. In a large bowl, combine pasta, tomatoes, carrot, sour cream, cornichons (if using), mayonnaise, oregano, salt and black pepper. Serve at room temperature or chilled.

WW Points Value: 2 pts per serving

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Pasta is always a wonderful comfort food regardless of what you put with. Ialways wantedto try this recipe. I know. I know. I'm cooking a summer pasta dish in the middle of winter. What was I thinking? I wanted something simple. This dish was delicious and very colorful with all the vegetables. This dish is perfect for a Bar-B-Q and picnic for kids and adults (and vegetarians!).It stores well in a covered container in the fridge. The flavors deepen over time so I suggest making it up to a day in advance. If you like pickles in your macaroni salad, use cornichons because they add just the right touch of pickle flavor without the sugar you find in the pickle relish.

 

 

Mahi Mahi with Shallot-Mustard Sauce

Ingredients:

•  4 (1/4 lb.) mahi mahi filets
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 + 1/8 tsp ground black pepper
• 2 tsp oilive oil
• 2 shallots finely chopped
• 1/4 cup dry white wine
• 1/2 cup bottled clam juice
• 2 tbsp coarse-grained Dijon mustard

Makes 4 Servings

1. Sprinkle the mahimahi fillets with the thyme, salt and 1/4 tsp of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the mahimahi and cook until just opaque in the center, about 3 minutes on each side. Transfer to a plate and keep warm.
2. Add the shallots to the skillet and cook, stirring, until softened, about 5 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Whisk in the clam juice, mustard and the remaining 1/8 tsp pepper; bring to a simmer and cook about 1 minute. Serve with Mahi Mahi.

WW Points Value: 3 per Serving (1 fillet and generous 2 tbsp sauce)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. You can use any white fish with this recipe and it's just as delicious. If you don't like the taste of clams, don't worry. Clam juice don't have a strong taste in this dish but the white wine adds a nice scent and flavor to the dish. Make sure to use REALLY cheap white wine. You know, the kind you find at Trader Joe's.

 

 

Chimichurri Burgers

Ingredients:

SAUCE:

• 1 cup parlsey leaves
• 3 scallions, chopped
• 2 garlic cloves, chopped
• 2 tbsp red wine vinegar
• 2 tbsp water
• 1 tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/8 tsp salt

BURGERS:

• 1 1/2 lbs extra-lean ground beef
• 2 tsp dried basil
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt
• 4 whole-wheat or whole-grain buns, lightly toasted (optional)

Makes 4 servings

1.  For the sauce: In a blender or food processor, combine parsley, scallions, garlic, vinegar, water, oil, pepper flakes and salt; pulse until just pureed, about1 minute.
2.  For the burgers: In a large bowl, combine beef, basil, black pepper and salt. Form into 4 patties, about 1 inch thick.
3. Lightly coat a grill or grill pan with cooking spray, and heat to medium-high. Grill burgers 5 to 6 minutes per side, or until a thermometer inserted into the thickest part registers 160 F. Serve burgers onbuns, if using, topped with chimichurri sauce.

WW Points Value: 10 with buns; 8 without bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. South Beach Burgers are always the best and I've always wanted to try this recipe. I loved the flavor of the burger; basil brings out the best flavor in everything. The Chimichurri sauce was strong but very tasty due to the red vinegar. I highly recommend serving this recipe with the Oven Baked Onion Rings.