Tamale Pot Pies with Turkey & Pepper Jack

Ingredients:

• 1 1/4 lbs. ground skinless turkey breast
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (10 oz.) can diced tomatoes with green chiles)
• 1 (8 oz.) can no-salt added tomato sauce
• 1 cup fresh or frozen thawed corn kernels
• 1 tbsp. ground cumin
• 3/4 cup yellow cornmeal
• 1/4 tsp. salt
• 3 cups water
• 3/4 cup shredded fat-free pepper Jack cheese

Makes 6 Servings (1 pot pie per serving)

1. Preheat oven to 400 F. Spray 6 (8 oz.) ramekins or baking dishes with nonstick spray.
2. Spray a large skillet with nonstick spray and set over high heat. Add onions, garlic and turkey and cook, breaking up chunks of turkey with side of wooden spoon, until turkey is no longer pink, 5-6 minutes. Stir in diced tomatoes with juices, tomato sauce, corn, and cumin. Divide mixture evenly among ramekins.
3. Whisk together cornmeal, salt, and 3/4 cup of water in a medium bowl. Bring remaining 2 1/4 cups water to boil in medium saucepan over high heat; slowly whisk cornmeal mixture into boiling water. Reduce heat and simmer, stirring frequently, until thickened, 4-5 minutes. Remove from heat and stir in 1/2 cup Jack cheese.
4. Spoon cornmeal mixture evenly on top of turkey. Place ramekins on baking sheet and bake 8 minutes. Sprinkle remaining 1/4 cup cheese evenly over tops and bake until mixture is bubbly and cheese is melted, about 5 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. You can enjoy Mexican food without feeling guilty. Mexican food is a guilty pleasure and can be good for you when it's done right. These are a flavorful take on traditional chicken pot pies. These pot pies can be made and served in 30 minutes and can be enjoyed any night of the week. There's protein and five servings of vegetables in these pot pies so they are good for you. Don't forget to serve a glass of milk with these pot pies. The milk will cool the heat down in your mouth.

Crown Roast of Pork

Ingredients:

• 2 tbsp. + 2 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 2 tbsp. chopped fresh oregano or 2 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 1 (6-7 lb.) crown roast of pork, fat trimmed & bones frenched
• 4 celery stalks, cut into 1 1 /2-inch pieces
• 2 medium onions, quartered
• 2 medium carrots, cut into 1 1/2-inch pieces
• 1/4 cup water + 2 tbsp. water
• 1/4 cup dry red wine

Makes 8 Servings

1. Whisk together 2 teaspoons of the oil, garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
2. Position rack in the lower third of the oven and heat oven to 425 F.
3. Toss celery, onions, and carrots with remaining 2 tablespoons oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning.
4. Roast pork for 30 minutes, reduce heat to 350 F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few pork chops reads 155 F to 160 F, 1 1/4 to 1 1/2 hours.
5. Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
6. While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of pan. Simmer until you have a flavorful juice, 3-4 minutes.
7. Carve roast into thick chops and serve with pan juices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This elegant dish is easy to make. Pork can be an elegant dish to make and enjoy. If you don't have a crown roast of pork, use boneless pork chops or pork loin, rub the mixture all over the meat, grill the meat, let it rest and serve. The meat served alongside the chutney and vegetables is delicious.

Apple-Onion Chutney

Ingredients:

• 6 cups unsweetened apple cider
• 5 medium white onions, quartered
• 1/2 cup apple cider vinegar
• 1 tbsp. granular sugar substitute
• 1 tbsp. minced fresh ginger
• 3 large Granny Smith apples, diced
• pinch of ground cinnamon or ground cloves
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 2 cups (1 tablespoon per serving)

1. Combine cider, onions, cider vinegar, sugar substitute, and ginger in a large saucepan. Bring mixture to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the liquid to a syrupy consistency. 20-25 minutes.
2. Stir in apples, cinnamon, salt, and pepper. Continue to simmer gently until fruit is soft and chutney is thickened, 5-10 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This homemade condiment is a nice compliment to pork, chicken or ham. It's tangy and flavorful and can be enjoyed during the fall and winter months. The apples and onions make this chutney chunky and delicious.

Sunday Pot Roast

Ingredients:

• 2 tsp. herbes de Provence
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 (2 1/2-lb.) lean beef round roast, trimmed
• 1 tbsp. extra-virgin olive oil
• 3/4 lb. shallots, peeled
• 6 large garlic cloves, peeled
• 1 cup dry red wine
• 2 cups water
• 3 tbsp. tomato paste
• 1 bay leaf
• 3/4 lb. carrots, cut into 1/2-inch slices

Makes 8 Servings (2 slices meat & about 1/3 cup sauce with vegetables)

1. Preheat oven to 350 F.
2. Mix together herbes de Provence, 1 teaspoon of salt, and the pepper in cup; rub all over roast.
3. Heat oil in Dutch oven over medium-high heat. Add beef and  cook until browned on all sides, about 7 minutes. Transfer to plate.
4. Add shallots and garlic to Dutch oven; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add wine and cook until slightly reduced, about 2 minutes. Stir in water, tomato paste, remaining 1/2 teaspoon salt, and the bay leaf; bring to boil. Return meat to pot. Cover and transfer to oven; bake 2 hours.
5. Remove roast from oven. Stir in carrots. Cover and bake until meat is fork tender, about 1 hour, turning meat over after 30 minutes. Transfer roast to cutting board; cut into 1/4-inch slices. Return sliced meat to sauce in Dutch oven; keep warm until ready to serve. Discard bay leaf.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Pot roast is a wonderful comfort food to enjoy on the weekend. It's flavorful, comforting and delicious when it's done right. Don't forget to get good stew meat for this dish so the meat won't be tough. I highly recommend using reduced-sodium beef broth in place of the water for a more flavorful pot roast. 

Roasted Fingerlings with Garlic and Herbs

Ingredients:

• 1 lb. fingerling potatoes, scrubbed and halved lengthwise
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tsp. chopped fresh oregano or 1/4 tsp. dried
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. chopped fresh  flat-leaf parsley
• 1 tbsp. chopped fresh chives

Makes 4 Servings (3/4 cup per serving)

1. Preheat oven to 375 F. Spray small roasting pan with nonstick spray.
2. Combine potatoes, oil, garlic, oregano, salt and pepper in a prepared pan; toss until coated evenly. Roast, stirring occasionally, until potatoes are browned on outside and tender on inside, 35-40 minutes. Spoon into serving bowl and sprinkle with parsley and chives.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love oven-roasted potatoes once in a while. These potatoes are perfect to serve during the cold winter months. They will warm your kitchen and your soul. These potatoes are vegetarian and gluten free and go great alongside meat, turkey, and fish. The garlic and herbs mixed in with the olive oil make these potatoes heavenly delicious.

Mocha Pots de Creme

Ingredients:

• 1 cup fat-free half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute
• 1/4 cup packed dark brown sugar
• pinch salt
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat oven to 325 F.
2.  Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth.
3. Whisk together the egg substitute, brown sugar, and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake; the custards will continue to firm up as they cool.
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.



Zesty Chicken-Noodle Casserole

Ingredients:

• 6 oz. wide egg noodles
• 1 tbsp. extra-virgin olive oil
• 4 tsp. whole wheat flour
• 2 cups fat-free milk
• 1 tbsp. grated Parmesan cheese
• 2 cups cubed cooked chicken breast
• 1 red onion, chopped
• 2 tbsp. chopped jalapeno peppers
• 1 tbsp. Dijon mustard
• 4 tsp. seasoned dried bread crumbs

Makes 4 Servings (1 cup per serving)

1. Preheat the oven to 375 F. Spray 2-quart casserole dish with nonstick spray.
2. Cook noodles according to package directions, omitting salt if desired; drain.
3. Heat oil in medium saucepan over medium heat. Sprinkle with flour; cook, whisking constantly, 2 minutes. Whisk in milk and Parmesan; cook, whisking constantly, until sauce bubbles and thickens, about 3 minutes. Remove saucepan from heat.
4. Stir noodles, chicken, onion, jalapeno, and mustard into sauce. Transfer to prepared casserole dish; sprinkle evenly with bread crumbs. Bake until browned and bubbling, about 20 minutes.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW New Complete Cookbook. Casserole are the perfect comfort food to enjoy during a cold winter evening. This casserole dish is like a chicken-macaroni and cheese dish. It's a very filling and flavorful dish that will become a family favorite at the dinner table. The original recipe calls for canned chilies but using diced jalapeno peppers taste just as good.