Cheddar-Scallion Biscuits

Ingredients:

• 1 cup whole wheat flour
• pinch cayenne pepper
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/3 cup finely shredded reduced-fat cheddar cheese
• 2 tbsp. finely chopped scallion
• 1 tbsp. grated Parmesan cheese
• 3/4 cup + 2 tbsp. light sour cream

Makes 19 biscuits (1 biscuit per serving)

1. Preheat the oven to 425 F. Line large baking sheet with parchment paper.
2. Whisk together flour and cayenne pepper in medium bowl. With a pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Add cheddar, scallion and Parmesan, tossing until just mixed. Add sour cream, stirring with a fork just until very soft dough forms.
3. On a lightly floured work surface, with floured hands, pat dough to 3/4-inch thickness. With floured 1 1/2-inch round cutter, cut out biscuits, pressing scraps together, making total of 19 biscuits.
4. Place biscuits, 2 inches apart, on prepared baking sheet. Bake until lightly browned, 13-15 minutes. Transfer to wire rack and let cool slightly before serving.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These biscuits are a different take on the cheddar cheese biscuits I usually make. These biscuits are made with sour cream and chopped scallion. The key to making these biscuits delicious is using extra-sharp cheddar cheese. Cheddar always makes food taste better.

Chicken Veronique

Ingredients:

• 2 (3/4 lb.) bone-in chicken breasts, skinned and cut crosswise in half
• 1/2 tsp. salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 1/2 lb. seedless green grapes, halved
• 2 tsp. chopped fresh tarragon

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned, 5-6 minutes on each side. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the chicken is almost cooked through, about 8 minutes. Add the grapes and tarragon; simmer; covered, until the grapes are slightly softened, about 2 minutes longer.
2. Divide the chicken and tarragon among 4 plates. Spoon the pan juices over.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a quick, easy and tasty French dinner to cook at home. Veronique is a French cooking term that is used to describe a dish garnished with seedless white grapes. This dish is quite tasty and don't be intimidated by cooking  grapes and serving them alongside chicken. It's actually quite good. You can substitute dry white wine in place of the chicken broth and your dish will be just as flavorful. I highly recommend seasoning the chicken with minced garlic because garlic always makes everything taste better.

Peach-Almond Parfaits

Ingredients:

• 1/4 cup slivered almonds
• 2/3 cup part-skim ricotta cheese
• 2/3 cup nonfat or low-fat plain yogurt
• 2 tbsp. granular sugar substitute
• 3 medium peaches, cubed (2 cups)
• ground cinnamon
• ground nutmeg

Makes 4 (1 cup) Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and toast, stirring occasionally, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
2. In a blender or food processor, combine ricotta, yogurt, and sugar substitute and process until smooth. Spoon 1/4 cup of the peaches into each of 4 parfait glasses or dessert dishes. Spoon 2 tablespoons of the ricotta mixture over the peaches. Sprinkle with a pinch of cinnamon or nutmeg and 1/2 tablespoon of the almonds. Top evenly with remaining peaches, remaining ricotta mixture, a pinch of cinnamon or nutmeg, and remaining almonds.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is what I call a summer sweet treat. These sweet treats can be enjoyed for breakfast, lunch or dessert. Who knew that peaches mixed in with ricotta and yogurt could be addictive? You can use other stone fruit such as nectarines or plums in this recipe and the parfaits will be just as yummy. I highly recommend grilling or broiling the peaches or stone fruit because grilled stone fruit tastes delicious. I also highly recommend adding vanilla to the ricotta-yogurt mixture for more flavorful parfaits.

Summer Vegetable Chicken Saute

Ingredients:

• 2 cups fresh green beans, cut into 2-inch pieces
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless chicken breast halves cut into1-inch pieces
• 1 tbsp. chopped fresh oregano or thyme
• 2 cups sliced yellow summer squash and/or zucchini
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1/4 cup reduced-sodium chicken broth
• 6 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 tbsp. chopped fresh basil or parsley
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. In a covered medium saucepan, cook green beans in a small amount of salted boiling water for 8-10 minutes or until crisp-tender. Drain; submerse beans in enough ice water to cover and let stand until cool. Drain again; set aside.
2. Meanwhile, in a very large skillet, heat olive oil over medium heat. In a large bowl, toss chicken with oregano, salt, and pepper. Add chicken to the hot oil in skillet; cook for 5-6 minutes or until no longer pink, stirring frequently. Do not overcrowd the pan or the chicken will not brown. Cook the chicken in batches if necessary. Remove chicken from skillet and set aside.
3. Add squash to the skillet; cook over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, salt and pepper. Cook about 1 minute or until heated through.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is certainly a taste of summer than is good for you. It's different yet satisfyingly filling. This dish is also very colorful with all the summer vegetables in it. You can use turkey, pork or even tofu in place of the chicken and your dish will be delicious. You can also use white wine in place of the chicken broth when deglazing the pan.

Chocolate Chip Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 tbsp. mini chocolate chips
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. canola oil
• 1 tsp. vanilla extract

Makes 20 Biscotti (1 biscotti per serving)

1. Preheat oven to 325 F. Lightly spray a large baking sheet with nonstick spray.
2. Whisk together flour, baking powder, and salt in a medium bowl; stir in chocolate chips.
3. With electric mixer on medium-high speed, beat sugar, eggs, oil, and vanilla until frothy, about 2 minutes. Make well in center of flour mixture and pour in egg mixture; stir just until  it comes together and forms dough.
4. Shape dough into 3 X 13-inch log on prepared baking sheet. Bake 30 minutes. With 2 spatulas, transfer log to wire rack and let cool for 10 minutes.
5. Meanwhile, reduce oven temperature to 300 F.
6. With serrated bread knife, cut long on slight diagonal into 1/2-inch slices, making total of 20 biscotti. Stand slices, about 1 inch apart, on baking sheet; bake 12 minutes. Transfer to rack and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A biscotti is a twice-baked Italian cookie and it is delicious. These cookies are a delicious treat to enjoy after dinner and any time of day. The original recipe called for 1 cup of granulated sugar but I cut the sugar in half and the cookies still tasted delicious. I also recommend using dark chocolate chips, coconut oil, ground cinnamon and nutmeg for more rich and flavorful cookies.

Baked Macaroni & Cheese with Broccoli

Ingredients:

• 1 tsp. unsalted butter
• 1/3 cup fresh bread crumbs
• 3 tbsp. grated Parmesan cheese
• 2 1/2 cups fat-free milk
• 1/3 cup whole wheat flour
• 1/2 cup chopped onion
• 1 cup shredded reduced-fat cheddar cheese
• 1 tsp. Dijon mustard
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 12 oz. cooked pasta shells (2 1/2 cups)
• 2 1/2 cups small broccoli florets, cooked

Makes 8 Servings (1 1 /2 cups per serving)

1. Preheat oven to 375 F. Spray 2 quart baking dish with nonstick spray.
2. Melt butter in large saucepan over medium heat. Add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Transfer to small bowl. Stir in 1 tablespoon of Parmesan and set aside.
3. Wipe saucepan clean. Whisk together milk and flour in saucepan until blended; add onion. Bring to boil over medium-high heat, whisking frequently. Reduce heat and simmer until sauce is bubbly and thickened, about 2 minutes. Remove saucepan from heat and whisk in cheddar, mustard, salt, pepper, and remaining 2 tablespoons Parmesan until cheddar is melted.
4. Add pasta and broccoli to saucepan; stir until mixed well. Transfer to prepared baking dish. Sprinkle evenly with bread-crumb mixture. Bake until bubbly along edges, 20-25 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call gourmet macaroni and cheese. Who knew that adding broccoli, onions, bread crumbs, and Dijon mustard could make macaroni and cheese taste so delicious? You wouldn't find this gourmet dish at an upscale restaurant. You can make this dish at home and enjoy it just as much as boxed macaroni and cheese. I highly recommend using a variety of mixed shredded cheeses for a more flavorful dish. I also highly recommend adding a touch of minced garlic when you're melting the butter because garlic always makes dishes taste better.

Five-Ingredient Tomato-Cheese Pizza

Ingredients:

• 3/4 lb. whole wheat pizza dough, at room temperature
• cornmeal, for the pan
• 1/2 cup tomato sauce
• 1/4 tsp. red pepper flakes
• 1 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Makes 8 Servings

1. Place oven rack on bottom rung oven and preheat oven to 500 F.
2. Turn dough onto lightly floured work surface. With lightly floured rolling pin, roll dough into 12-inch round. Sprinkle pizza pan or large baking sheet with cornmeal. Transfer dough to prepared pan, gently pulling dough back into 12-inch round. (If dough resists, cover lightly with clean kitchen towel and let rest about 10 minutes.)
3. Spread tomato sauce over dough; sprinkle with red pepper flakes. Top evenly with mozzarella and Parmesan. Bake until crust is golden and cheeses are melted, 12-15 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a quick and easy dish that is better than takeout. The only thing hard about this recipe is actually rolling out the dough because pizza dough sometimes has a mind of its own. This pizza tastes better and is cheaper than what you would order at a pizzeria. I highly recommend putting on homemade tomato sauce on this pizza as well as fresh herbs like basil and oregano for a more authentic Italian taste. It will be more than 5 ingredients but it's worth it.