Spinach and Feta Omelette

Ingredients:

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 2 tbsp sun-dried tomatoes, julienned
• 1 cup chopped spinach
• 1 medium garlic clove, minced
• 1/4 cup crumbled reduced-fat feta cheese
• 4 large eggs
• 1 tsp dill
• 1 tsp dried parsley
• 1 tsp dried oregano
• salt
• freshly ground black pepper

Makes 2 Servings

1. Warm 1 teaspoon of oil in large nonstick skillet over medium-low heat.
2. Add spinach and tomatoes, cook until softened, let sit in pan 2 minutes to begin wilting. Cook 8 minutes, until tender, stirring occasionally. Scrape mixture out of pan into a medium bowl. Stir in feta cheese.
3. In small bowl, lightly beat eggs, dill, parsley, oregano, salt, and pepper. Wipe out skillet with paper towel; add remaining 1 tablespoon oil and place over medium-high heat. Once the pan is hot, add eggs; let them sit for 3 seconds, until edges begin to set. Using a spatula, draw the lightly cooked egg to the center of the pan. Tilt the pan to the side so the uncooked egg runs to the bare spot at the edge of the pan. Repeat process all around the edges of the pan until omelet is just set but still moist.
4. Add spinach filling evenly over top half of the omelet. Cook a few more seconds to melt cheese. Run the spatula quickly along the side of the pan to loosen the edges. Jerk the pan sharply away from you a few times; the omelet should slide up the far side of the pan. Tilt the pan, resting the far edge on a serving plate. Gently roll omelet onto plate, using the spatula to fold over the omelet. Serve immediately.

WW POINTS VALUE: 5 pts

Note: I created this recipe earlier this month. I wasn't in the mood for a big heavy dinner and I was in the mood for breakfast for dinner. Omelette are a heart healthy meal that can be enjoyed anytime of day. Omelettes are also a blank canvass where you can create any kind of filling and it will taste delicicous. I used spinach, sun-dried tomatoes and feta cheese for the filling and used parsley, dill and oregano mixed in with the eggs for an authentic Greek taste. This creation was simple yet delicious and also very filling. Plus, omelettes can be made in 20 minutes or less. So if you're ever craving a light dinner but you don't know what to make, always count on omelettes.

Chocolate Cherry Oatmeal Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp table salt
• 3/4 cup butter, at room temperature
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 1/2 cups old-fashioned rolled oats
• 1/2 cup dried cherries

Makes 36 Servings

1. Preheat oven to 350ºF.
2. Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.
3. Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
4. Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
5. Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
6. Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
7. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.

WW POINTS VALUE: 3 pts (1 cookie per serving)

Note: This recipe appears on www.weightwatchers.com. I was on a roll with oats and cherries and I had a sweet tooth craving. I had made this cookies before and I enjoyed them the first time and I couldn't wait to make them again. Oatmeal cookies have always been a favorite of mine. Adding chocolate and cherries to these oatmeal cookies make them sinfully delicious. These cookies are moist and chewy and are more delicious than the oatmeal cookies you buy at the grocery store. You can make the cookie dough ahead of time, freeze it and then bake them for that fresh-out-of-the-oven smell and taste.

 



Holiday Apple Crisp

Ingredients:

• 1/4 cup unsweetened dried cherries
• 1/2 cup water
• 1/2 cup old-fashioned rolled oats
• 1/2 cup trans-fat-free margarine
• 1/2 cup whole-grain pastry flour
• 1/4 cup + 2 tbsp granular sugar substitute
• 2 tbsp ground cinnamon
• 1 tbsp ground nutmeg
• 9 Granny Smith apples, sliced (9-10 cups)
• 2 tbsp fresh lemon juice

Makes 12 (1-cup) Servings

1. Preheat the oven to 350 F. Lightly coat a 9x 13-inch baking dish with cooking spray.
2. Place cherries and water in a bowl and soak cherries until ready to use.
3. Meanwhile, combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar substitute, 1 tbsp of the cinnamon and 1/2 tbsp of the nutmeg in a medium bowl; stir until mixture is crumbly.
4. Toss apples and lemon juice together in a large bowl. Add remaining 1/4 cup flour, 2 tbsp sugar substitute, remaining 1 tbsp cinnamon and remaining 1/2 tbsp nutmeg; stir to combine.
5. Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes. Serve warm.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a warm and fruity dish that's sweet and tangy from the flavors of the apples and cherries. I highly recommend using 1 cup of fresh cherries because they add more flavor and zing to the dish. I also added nutmeg to this dish because it goes well with apples, cherries and cinnamon.  This is also a wonderful dish for the winter because it will heat your kitchen and your soul. You can even top it with a dollop of creme fresh, ice cream or yogurt if you'd like. 

South Beach Eggsadilla

Ingredients:

• 1 tsp extra-virgin olive oil
• 3 large egss, lightly beaten
• 1 (8-inch) whole-wheat tortilla
• 2 oz. reduced-fat pepper Jack cheese, sliced
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in a large skillet over medium-high heat. Add eggs, reduce heat to medium, and scramble until  cooked but still moist, about 2 minutes. Remove to a plate and season with salt  and pepper.
2. Carefully wipe the pan with a paper towel. Replace on heat. Add tortilla and cook on both sides until warmed through, about 1 minute.
3. Leaving the tortilla in the pan, top half of it with cheese and then with eggs; fold the other half over to forma quesadilla. Cook on both sides until heated through, 1 minute more. TRansfer to a cutting board, cut in half, and serve.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish can be made in 15 minutes or less and can be enjoyed for breakfast, lunch or dinner. I have really come to love eggs and this dish is for lovers of Mexican food. You can use any kind of Mexican cheese such as cheddar, Monterey Jack with this and it will still taste delicious. I also highly recommend serving salsa with this dish for an authentic Mexican taste. 

Cream Cheese Swirl Brownies

Ingredients:

• 3/4 cup flour
• 3/4 cup granular sugar
• 1/4 cup unsweetened cocoa
• 1/2 tsp baking powder
• 3 tsp canola oil
• 2 tbsp water
• 2 egg whites
• 3 1/2 oz. low-fat cream cheese, softened
• 2 tbsp granular sugar
• 1/4 tsp vanilla extract

Makes 16 Servings

1. Preheat oven to 350º F. Coat an 8-inch square pan with cooking spray.
2. Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well. Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan.
3. Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well. Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.
4. Bake until toothpick inserted in center comes out clean, about 20 minutes. Allow to cool for 20 minutes before cutting into 16 bars.

WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. Weight Watchers has done it again with another devilishly delicious chocoate recipe. These brownies are light and fluffy and hit the spot for your winter blues. If you don't know what to do with the egg yolks, put them in a small container and use them in fritattas. These brownies are light and fluffy and better than store bought. 

Thin and Crispy Pear Tart

Ingredients:

• 1 tbsp lemon juice
• 1 tbsp granular sugar substitute
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp almond extract
• 2 medium Bosc pears, sliced 1/8-inch thick
• 6 (13X18-inch) sheets frozen whole-wheat phyllo dough, thawed
• Butter-flavored cooking spray

Makes 4 Servings

1. Heat oven to 375 F. Combine emon juice, sugar, cinnamon, nutmeg and almond extract in a medium bowl. Add pears and stir to coat.
2. Line a baking sheet with parchment paper. Working quickly, lay 1 phyllo sheet on the baking sheet, coat lightly with cooking spray, fold in half widthwise, and lightly coat with spray again. Repeat with remaining sheets, piing sheets in a single stack as you go.
3. Fold edges in 1/4-inch on each side. Lay pear slices on top of phyllo in a single layer. Bake until pears are tender and crust is golden, about 22 minutes. Serve warm.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was on a roll while I was preparing for my little 'tailgating' party before the Patriots-Broncos game and I wanted to make a special dessert. I had pears in the fridge and this recipe looked to good to pass up. OMG! This was a delicious dessert. Who knew making a fruity tart was so easy and so delicious to make?! The combination of cinnamon, nutmeg, and almond extract are the key ingredients to making this dish so good. You can even serve this dish as an elegant dessert at home or at a dinner party. 

Cilantro Walnut Pesto

Ingredients:

• 1/3 cup walnuts
• 1 large bunch cilantro, leaves and stems enact
• 1 garlic clove, peeled
• 1/4 cup extra-virgin olive oil
• 3 tbsp. reduced-fat sour cream
• 2 tsp lemon juice
• 1/4 tsp salt

Makes 8 (2 1/2 tbsp.) Servings

1. Heat oven or toaster oven to 275 F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
2. Chop Cilantro, garlic and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice and salt. Pulse a few times to combine. Serve or refrigerate until needed

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I needed a condiment for my Firecracker Cheddar Burgers and the recipe and photo of this recipe looked too good to pass up. Pesto is originally an Italian sauce used for dipping and as a condiment. Pesto always included olive oil, pine nuts and Parmesan Cheese. This particular pesto has a zesty Latin flair to it. it can be used for dip for crudités or chips at a party, on grilled chicken, fish or pork and even tossed in salad.  it can also be used on Latin burgers, burritos or on a topping of chilly. It can stay in the refrigerator for up to 5 days and freezes for up to a month.