Festive Feta Spread

Ingredients:

• 10 1/2 oz. baked low-fat tortilla chips
• 7 oz. roasted red peppers (packed in water), drained
• 1 lb. 1/3 less fat  cream cheese, 2 (8 oz.) blocks, softened and cut up
• 4 oz. reduced-fat feta cheese, crumbled
• 1 garlic clove, minced
• 1/4 tsp freshly ground black pepper
• 3 tbsp fresh dill, chopped
• 1/4 cup fresh whole dill sprigs

Makes 16 Servings

1. Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
2. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
3. To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire.

WW POINTS VALUE: 4 pts  (3 tablespoons of spread and 8 chips per serving)

Note: This recipe appears on www.weightwatchers.com. There's nothing like a homemade cheese dip to enjoy.Even though this recipe is served during the Christmas holidays, you can serve this dish all year round. This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected  guests. Serve with pita wedges, whole grain crisp breads or crackers, raw vegetables or even with small chicken and beef bites. Iron Chefs Michael Symon and Cat Cora will be so happy that you served this dish. OPA!



Egg, Pepper and Scallion Souffles

Ingredients:

• 8 large eggs
• 1/3 cup reduced-fat sour cream
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 tsp trans-fat-free margarine
• 1 small red bell pepper, diced
• 1/4 cup sliced scallions

Makes 4 Servings

1. Position rack in the middle of the oven and heat oven to 350 F. Lightly coat 4 (1-cup) ramekins or custard cups with cooking spray.
2. Whisk together eggs, sour cream, salt and black pepper in a large bowl.
3. Melt margarine in a large skillet over medium heat. Add bell pepper and scallions and cook until softened, about 3 minutes.
4. Pour egg mixture into skillet and cook, stirring frequently, until eggs have thickened slightly, 2 minutes. Divide mixture among the ramekins and bake until edges have puffed up and top is golden, about 25 minutes. Serve immediately, since souffles with fall after a minute or so, or allow to fall, unmold, and serve on a platter.
 
WW POINTS VALUE: 5 pts
 
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you enjoy frittatas, then you will love this treat. This is a fritatta-like breakfast souffle that is easy to prepare anytime. The key to this dish is to serve it immediately, while it's hot and puffed up high. Heating the vegetables and eggs together before baking helps blend the flavors together time. You can store any leftover  souffles in the fridge and take them out and heat them in the microwave when you want to eat one.


 



Spiced Cocoa Eggnog

Ingredients:

• 1 cup +2 tbsp egg substitute
• 1 tbsp granular sugar substitute
• 1 1/2 (12 oz.) cans fat-free evaporated milk, chilled
• 2 1/4 cups fat-free half-and-half
• 2 tbsp rum extract
• 1 tbsp + 1 1/2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• freshly grated nutmeg (optional)

Makes 12 (3/4 cup) Servings

1. In a large bowl, with and electric mixer at high speed, beat egg substitute and sugar substitute until light and frothy, about 3 minutes. With machine running, slowly pour in milk, half-and-half and rum and vanilla extracts; beat to combine. Add cocoa and cinnamon; beat to combine.
2. Pour eggnoss into cups, sprinkle each serving lightly with nutmeg, if using, and serve immeadiately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It's the holidays and you're having that craving for eggnog but you want to watch what you eat then this drink is for you. Eggnog is supposed to be thick and creamy but this is a new take on the holiday classic.  You can also use egg yolks in place of the egg substitute if you wish. If you don't have any rum extract, you can use real rum and it will taste just as delicious. The combination of rum, vanilla, cinnamon, cocoa and nutmeg is heavenly delicious and leaves a nice aftertaste. Eggnog is best served immeadiately, as it is most frothy when just prepared. Egg nog can be made up to 1 day ahead but will lose some of its loft, so whip well with an electric hand mixer on high before serving.



South Beach Chicken Pot Pie

black pepperIngredients:

• • 2 tbsp + 2 tsp extra-virgin olive oil, divided
  • 12 small white mushrooms, quartered
  • 1 small onion, diced
  • 1/2 tsp dried thyme
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup lower-sodium chicken broth
  • 1 tbsp cornstarch
  • 1/2 cup fat-free half-and-half
  • 1/2 cup frozen peas
  • 1/2 cup carrots, finely diced
  • 4 sheets whole-wheat phyllo dough
  • salt
  • freshly ground black pepper

Makes 6 Servings

1. Heat oven to 400 F.
2. Heat 2 teaspoons of the oil in a large-straight sided skillet over medium heat. Add mushrooms and onion; cook until lightlty browned and softened, about 5 minutes. Add thyme and chicken; cook until chicken is firm and cooked through, about 5 minutes.
3. Whisk together broth and cornstarch; add half-and-half to skillet. Bring mixture to a simmer and cook until slightly thickened, abotu 2 minutes. Stir in peas and carrots, reduce heat to low, and cook 2 minutes. Season with salt and pepper to taste and pour mixture into a 9-inch ovenproof pie dish.
4. Pour remaining 2 tablespoons oil into a small bowl. Lay 1 phyllo sheet on a clean work surface. Quickly brush the surface with a small amount of oil. Top with a second sheet and brush with more oil. Repeat with remaining  sheets and oil.
5. Place phyllo over filing. Using sciccors, tri m excess phyllo, leaving a 1-inch border of overhanging dough. Fold dough in toward the center and pinch together to create an edge. Cut a small slit in the center of the phyllo to allow steam to escape during baking. Bake until golden and crisp, about 15 minutes.

WW POINT VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chicken pot pie is a classic and you can enjoy this favorite on the South Beach Diet on Phase 3 or as a Sunday Supper. You can make the filling up to 3 days in advance and store it in the fridge warm it slightly before topping the phyllo crust. This dish can be made in 45 minutes but it's worth it. Make sure you put a pan underneath the pie dish because the filling can bubble and ooze out of the pie dish.

Warm Chocolate Pudding Cakes

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking soda
• 5 tbsp unsweetened cocoa powder
• 2/3 cup fat-free vanilla yogurt
• 2 tbsp skim milk
• 2 tbsp reduced-calorie margarine, melted
• 1/4 cup dark brown sugar
• 1/4 cup fat-free fudge topping
• 6 tbsp boiling water

Make 6 Servings

1. Preheat oven to 350°F. Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
2. Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
3. Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.

WW POINTS VALUE: 6 pts.

Note: This recipe appears on www.weightwatchers.com. Calling all chocolate lovers! This is a wonderful dessert for this upcoming winter season. This dessert will warm your kitchen and your soul because it's that delicious. Who knew that an individual chocolate cake with a chocolate pudding center would be so delicious? Even though the original directions say bake for 12-15 minutes, bake the cakes for 15-20 minutes for a cakey flavor.



Chinese-Style Broccoli

Ingredients:

• 1 tbsp + 1 tsp canola oil
• 1 (1 1/2-lb.) head of broccoli, cut into florets (6 cups)
• 2 tbsp low-sodium soy sauce
• 2 garlic cloves, minced
• 2 tsp fresh lemon juice

Makes 4 (1-cup) Servings

Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and stir-fry for 2 minutes. Add soy sauce, garlic and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes. Serve hot.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're ever in the mood for Chinese, this is the dish for you. It's a very simple dish that can be made in 20 minutes or less and can be served over a bed of rice. Plus, the broccoli will get a kick of flavor with lemon and soy sauce. You can serve this dish over a bed of rice for a light meal or serve it with any Asian flavored dish. 

Sweet-and-Sour Sauce

Ingredients:

• 1/3 cup rice vinegar
• 1/3 cup packed light brown sugar
• 3 tbsp ketchup
• 2 tbsp light soy sauce
• 1 tsp Asian (dark) sesame oil
• 1 tsp minced fresh ginger
• 1 clove garlic, minced
• 2 tsp cornstarch
• 2 tsp water

Makes 4 Servings

1. In a small bowl, combine the vinegar, brown sugar, ketchup and soy sauce.
2. In a small saucepan, heat the oil. Add the ginger and garlic; cook until fragrant, about 30 seconds. Add the vinegar mixture and bring to a boil; boil 1 minute. Meanwhile, dissolve the cornstarch in the water; stir into the saucepan. Return to a boil and cook until mixture is thickened, 1 minutes longer.

WW POINTS VALUE: 2 pts (3 tbsp per serving)

Note: This recipe appears in the New WW Complete Cookbook. This is a quick and easy sauce to make if you are ever in the mood for Asian. You won't have to order take out again once you have this sauce on your main dish. This sauce can be used on scallops, shrimp, salmon, chicken, pork or even beef. I had this sauce on my pork last night for dinner and it was delicious. You can even use this sauce on vegetables and it will taste just as delicious.