Spaghetti Squash with Cherry Tomatoes, Parsley, and Parmesan

Ingredients:

• 1 ( 2-lb.) spaghetti squash
• 1 1/2 tbsp. extra-virgin olive oil
• 3 large garlic cloves, thinly sliced
• 1 pint cherry or grape tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 coarsely chopped fresh flat-leaf parsley

Makes 4 Servings

1. Preheat oven to 375 F. Line small rimmed baking sheet with parchment paper.
2. With a fork or small knife, pierce squash in several places. Put on prepared baking sheet  and bake until squash gives when gently pressed, 50-60 minutes. Let cool.
3. Meanwhile, heat oil in a large skillet over medium-low heat. Add garlic and cook, stirring, until almost softened, about 2 minutes. Add tomatoes and cook, stirring occasionally, until softened and they release some juice, about 5 minutes longer. Remove skillet from heat.
4. When squash is cool enough to handle, cut lengthwise in half; scrape out seeds and discard. With fork, scrape out spaghetti-like strands and add to tomato mixture; sprinkle with salt and pepper. Cook over medium heat, tossing, until squash is heated through, about 5 minutes. Add Parmesan and parsley; gently toss.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  This dish is an alternative dish to spaghetti and tomatoes because spaghetti squash is gluten free. It's also a tasty and alternative dish to traditional spaghetti. Don't be intimidated by this  dish. It's quite tasty and flavorful. It makes a great side dish alongside a protein and it even makes a great omelet filling.

Skillet Pork Chops Apricot-Mustard Sauce

Ingredients:

• 1/2 cup apricot jam
• 2 tbsp. coarse-grained Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 2 tbsp. lime juice
• 1 garlic clove, minced
• pinch cayenne pepper
• 4 (5 oz.) boneless pork loin chops
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil

Makes 4 Servings (1 pork chop & 3 tablespoons per serving)

1. Combine the jam, mustard, soy sauce, lime juice, garlic, and cayenne in a small bowl; set aside.
2. Sprinkle the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4-5 minutes on each side; transfer to a platter to keep warm. Add the jam mixture to the skillet and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about 3 minutes. Spoon the sauce over the chops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call an elegant dinner dish. Apricot preserves mixed with Dijon mustard is absolutely delicious. If you don't have lime juice on hand, substitute apple cider vinegar because apple cider vinegar goes well with pork chops.

Herbed Oven-Fried Chicken

Ingredients:

• 1/2 cup low-fat buttermilk
• 2 tsp. ground paprika
• 2 tsp. dried sage, crumbled
• 2 tsp. dried rosemary, crumbled
• 1/2 cup cornflakes, crushed
• 3 tbsp. whole wheat flour
• 4 (1/2-lb.) boneless, skinless chicken breasts, cut crosswise in half
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (2 pieces chicken per serving)

1. Preheat oven to 400 F. Spray heavy shallow baking pan with nonstick spray.
2. Stir together buttermilk, paprika, sage and rosemary in pie plate. On a sheet of wax paper, mix together cornflake crumbs and flour.
3. Sprinkle chicken with salt and pepper. Dip chicken in buttermilk, then coat with cornflake mixture, pressing firmly so it adheres. Place chicken in prepared baking pan; lightly spray with nonstick spray. Bake until crispy and cooked through, about 35 minutes.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. Weight Watchers has done it again with a classic comfort food in making it healthy.  It's a different take on oven-fried chicken and it tastes good. The herbs are the key to making this chicken flavorful. If you don't have cornflakes on hand, use dried panko bread crumbs instead and the chicken will taste just as good. I highly recommend marinating the chicken in the buttermilk 1-24 hours in advance to make the fried chicken even more moist and flavorful.

 

Buttermilk Sorbet with Crushed Blackberry-Mint Sauce

Ingredients:

• 3 1/2 cups low-fat buttermilk
• 1/3 cup honey
• 4 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. grated orange zest
• 2 cups fresh blackberries
• 1 tbsp. chopped fresh mint + 6 small sprigs

Makes 6 Servings (2/3 cup sorbet with 1/4 cup blackberry sauce)

1. Whisk together buttermilk, honey, 3 tablespoons of sugar, vanilla, and orange zest in a medium bowl until sugar is dissolved. Pour buttermilk mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer container and freeze until firm, at least 4 hours or up to 2 days.
2. To make sauce, combine 1 1/2 cups of blackberries and remaining 1 tablespoon sugar in a small bowl. With a fork, crush remaining berries until very coarse puree is formed; let stand 10 minutes. Stir in remaining 1/2 cup blackberries and the chopped mint. (Can be made up to 4 hours ahead and refrigerated.)
3. To serve, scoop sorbet into 6 dessert dishes and top with 1/4 cup blackberry sauce. Garnish with mint sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. If you're having company over for dinner, serve this dessert. Break out the china and crystal this dessert is worth it. The buttermilk sorbet on its own is good but it's even more  delicious with the blackberry-mint sauce. The buttermilk sorbet is so nice and creamy it melts in your mouth. The sauce leaves a nice aftertaste in your mouth.

 

Butternut Squash & Kale Barley Risotto

Ingredients:

• 1 cup onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 3/4 cups pearl barley
• 1/2 cup white wine (optional)
• 5 cups hot vegetable or chicken broth
• 1 bay leaf
• 1 cup roasted butternut squash
• 2 cups chopped spinach, kale, or Swiss chard, cut into 1/2-inch pieces
• 1/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• salt
• freshly ground black pepper
• fresh lemon juice

Makes 4 Servings

1. In a large skillet, sauté the onions in the olive oil until golden. Add garlic and cook until aromatic. Add barley and stir to coat. Add wine and reduce until dry.
2. Add about 1 cup of hot stock and the bay leaf to barley, just enough to come to the top of the grain. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 5 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 4 more cups of hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. This should take about 35 minutes.
3. Stir in the vegetables; cook until the barley is slightly creamy and just tender. This should take about 15 minutes. Increase heat slightly if the mixture is too wet. Just before serving, remove the bay leaf; stir in the greens and allow to wilt. Stir in the cheese and zest. Adjust seasoning with salt, pepper and lemon juice.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. I think risotto is the ULTIMATE Italian comfort food because it's so creamy, filling and delicious. This particular risotto recipe used barley in place of the traditional Arborio rice but it's still hearty and it still uses the traditional Italian risotto technique. If you don't have barley on hand, you can still use Arborio rice and the dish will still be delicious. There are many varieties of barley risotto in this cookbook and the combination of butternut squash and kale is heavenly delicious and perfect for fall. Don't forget: Make sure the liquid is hot and add it gradually because adding hot broth keeps the temperature of the risotto hot so the grains retain their texture while cooking so the risotto is creamy.

Butternut Squash and Sage Soup

Ingredients:

• 1 (2 1/2-3 lb.) butternut squash, peeled, seeded, & cut into 2-inch chunks
• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 1 large leek, sliced
• 2 garlic cloves, minced
• 3 cups reduced-sodium vegetable broth
• 1 1/2 tsp. dried sage
• 1/4 tsp. freshly ground black pepper
• pinch cayenne pepper

Makes 4 Servings (1 1/2 cups per serving)

1. Put squash in a steamer basket; set into large saucepan over 1-inch boiling water. Cover and cook until squash is tender but still holds its shape, about 15 minutes.
2. Meanwhile, heat oil in large saucepan over medium heat. Add onion, leek, and garlic; cook, stirring, until softened, about 5 minutes. Add squash and all remaining ingredients; bring to boil. Reduce heat and simmer, covered, until squash is very soft, about 15 minutes. Remove saucepan from heat; let cool 5 minutes.
3. Puree soup, in batches if needed, in food processor or blender. Return soup to pot and reheat over medium heat.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This soup is the perfect comfort food to enjoy in the fall and early winter. It's hearty and filling and very tasty too. If you run out of vegetable or chicken stock, use apple cider or pureed apples on hand to make the soup more hearty and flavorful and more into the autumn season.

Mango-Berry Salad with Ginger Glaze

Ingredients:

• 1/2 cup warm water
• 1/4 cup apricot preserves
• 1 tsp. ground ginger
• 3 cups diced ripe mango
• 2 1/2 cups fresh blueberries
• 1/2 cup fresh raspberries

Makes 6 Servings (1 cup per serving)

1. Stir together water, preserves, and ginger in a small saucepan, mashing large pieces of apricot with fork; bring to boil. Boil, stirring occasionally, until mixture is syrupy, about 6 minutes. Remove saucepan from heat and let cool to room temperature.
2. Combine mango and blueberries in serving bowl; drizzle with apricot glaze and toss until coated evenly. Add raspberries and gently toss to combine.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who says a fruits salad has to be boring? This fruit salad is kicked up a notch with the ginger and my homemade apricot preserves and it is delicious. You can enjoy this Asian fusion salad for breakfast, as a light lunch or for dessert. You can use any kind of berry in this dessert and the salad will be delicious. I highly recommend using sugar free preserves in this recipe so you won't get a sugar high and the only sugar in this salad are the natural sugars from the fruit.