Dark Chocolate & Sea Salt Tartlets

Ingredients:

• 15 mini phyllo shells, thawed
• 1/4 cup low-fat milk
• 1 tsp. unsalted butter
• 3 1/2 oz. bittersweet chocolate (about 3/4 cup)
• 1/2 tsp. vanilla extract
• 1/8 tsp. coarse sea salt
• 5 tbsp. thawed frozen fat-free whipped topping

Makes 15 tartlets (1 tartlet per serving)

1. Preheat oven to 350 F.
2. Place phyllo shells on baking sheet and bake until lightly crisp, about 5 minutes. Transfer to a wire rack and let cool.
3. Meanwhile, combine milk and butter in small saucepan and set over high heat; cook, stirring occasionally, until milk bubbles around edge and butter is melted. Reduce heat to low; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
4. Let chocolate mixture cool 2-3 minutes. Spoon evenly into phyllo shells and sprinkle with salt. Refrigerate until filling is set, about 10 minutes. Top each tartlet with 1 teaspoon whipped topping just before serving.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sweet treats will quickly become your new favorite guilty pleasure. They are melt-in-your-mouth-delicious they're that good. The combination of vanilla, chocolate, milk and butter will literally melt in your mouth it is that good. Plus, it's in a small tartlet so it's the perfect portion size.

Streusel-Topped Apple-Spice Muffins

Ingredients:

Streusel Topping:

• 3 tbsp. whole wheat flour
• 3 tbsp. packed light brown sugar
• 1 tbsp. canola oil
• 1/2 tsp. ground cinnamon

 Muffins:

• 2 cups whole wheat flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 2 tbsp. packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup plain yogurt
• 2 tbsp. canola oil
• 2 tbsp. unsalted butter, melted
• 1 large egg
• 1 Granny Smith apple, peeled, cored & chopped

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners.
2. To make the streusel, combine the streusel ingredients in a small bowl until moistened; set aside.
3. To make the muffins, whisk together the flour, baking powder, cinnamon, and baking soda in a large bowl. Whisk together the brown sugar, applesauce, yogurt, oil, melted butter, and egg in a medium bowl. Add the applesauce mixture and apple to the flour mixture; stir just until the flour mixture is moistened.
4. Fill the muffin cups evenly with the batter. Sprinkle evenly with the streusel, pressing lightly so it adheres. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on a rack about 15 minutes longer. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Homemade muffins are absolutely delicious. These muffins are so tasty because they have the combination of apples and cinnamon. You can also use a pinch of nutmeg to these muffins for a pinch more flavor. The original recipe calls for 1/2 cup of light brown sugar but I reduced the light brown sugar to 2 tablespoons and the muffins tasted just as good. I reduce the amount of sugar because there is already natural sugars in the unsweetened applesauce and apples. Make these on the weekend and you can enjoy them on the weekend and through the week.

 

Cheesy Chicken Tostadas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 5 tsp. extra-virgin olive oil
• salt
• 1 lb. thin-sliced chicken breast cutlets, cut into very thin slices
• 1/3 cup minced onion
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 avocado, peeled & sliced
• fresh cilantro leaves

Makes 4 Servings (1 tostada per serving)

1. Heat the oven to 400 F. Line a rimmed baking sheet with foil.
2. Place the tortillas on the baking sheet. Using a pastry brush, lightly coat the tortillas on 1 side with 1 teaspoon  of the olive oil, then sprinkle lightly with salt. Bake the tortillas for 10 minutes, or until lightly browned and crisp. Remove from the oven and turn the oven to broil. Leave the tortillas on the baking sheet.
3. While the tortillas are baking, in a large skillet, heat the remaining 4 teaspoons oil over medium-high heat. Add the chicken, onion and garlic and sprinkle lightly with salt. Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.
4. Add the tomatoes, chili powder, cumin, and coriander. Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.
5. Top the tortillas evenly with the chicken mixture, then sprinkle evenly with the cheese. Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts. Top evenly with the avocado and garnish with cilantro, if using. Serve warm.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love Mexican food? Mexican food can be delicious comfort food when it's done right. These tostadas can be served for lunch or dinner and they are very filling. If you want to add heat to these tostadas, add some minced jalapenos. If you're ever craving Mexican food, make these. You can have your Mexican food and eat it too.

Key Lime Dessert Shots

Ingredients:

• 1/2 cup fat-free sweetened condensed milk
• 2 large egg yolks
• 1/3 cup lime juice, preferably key lime
• 2 tsp. unsalted butter
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup graham cracker crumbs
• 1 pinch salt
• 1/2 cup aerosol whipped cream
• 1 tbsp. grated lime zest

Makes 8 Servings

1. Combine condensed milk and egg yolks in a small heavy saucepan; cook over medium-low heat, whisking constantly, until mixture begins to boil. Stir in lime juice and 1 teaspoon of butter; pour into shallow bowl and refrigerate until cool, about 30 minutes.
2. Fold yogurt into cooled lime mixture just until combined; set aside.
3. Melt remaining  1 teaspoon butter in microwave in a small microwavable bowl. Add graham cracker crumbs and salt, stir until crumbs are evenly moistened.
4. Line up 8 (2 oz.) shot glasses. Spoon 1 tablespoon crumb mixture into each glass, pressing to form crust. Top each crust with 2 heaping tablespoons lime filling and 1 tablespoon whipped cream; sprinkle evenly with lime zest.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sweet ending. If you love key lime pie, you will love this dessert. It's a small portion but it's worth it. It's like eating a key lime pie out of a shot glass and it is flavorful and delicious.

Beef & Zucchini Noodle Lasagna

Ingredients:

• 3 large zucchini, cut into 1/4-inch lengthwise slices
• 1 cup diced onion
• 3 garlic cloves, minced
• 3/4 lb. lean ground beef
• 1 (14 1/2 oz.) can crushed tomatoes
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 3/4 cup part-skim ricotta cheese
• 1 large egg
• 3 tbsp. grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Makes 6 Serves (1 cup per serving)

1. Preheat oven to 400 F. Spray a 9-inch baking dish or casserole dish with nonstick spray. Spray large rimmed baking sheet with nonstick spray.
2. Place zucchini on prepared baking sheet and spray with nonstick spray; bake 10 minutes. With tongs, carefully turn zucchini over; bake until just tender, about 10 minutes longer. Let cool slightly.
3. Reduce oven temperature to 350 F.
4. Meanwhile, cook onion, garlic and beef in a large skillet over medium heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add tomatoes, 1/4 teaspoon of the salt, 1/8 teaspoon of pepper; cook until slightly thickened, about 7 minutes longer.
5. Stir together ricotta, egg, herbs, 1 tablespoon of Parmesan, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl until blended well.
6. Spread 1/3 cup of tomato-meat sauce in prepared baking dish. Arrange half of zucchini on top of sauce, filling in any spaces with extra pieces of zucchini. Spoon half of remaining tomato-meat sauce over zucchini and dollop with half of ricotta mixture, spacing dollops evenly. Sprinkle with 1/2 cup of mozzarella. Repeat with remaining zucchini, tomato-meat sauce, ricotta mixture, 1/2 cup mozzarella, and 2 tablespoons Parmesan.
7. Bake until bubbly, 30-35 minutes. Let stand 10 minutes before cutting into 6 portions.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. It's a different take on the typical lasagna because it's gluten free. Lasagna is usually made with noodles but the noodles have been replaced with zucchini. This lasagna is very tasty despite being gluten free. I added onions, minced garlic and Italian herbs for a more authentic Italian taste and it worked. You can also use cottage cheese in place of the ricotta and the lasagna will still be tasty.

Mini Peanut Butter Ice-Cream Sandwiches

Ingredients:

• 2 oz. light cream cheese, softened
• 1/4 cup confectioners' sugar
• 1/4 cup creamy peanut butter
• pinch salt (optional)
• 1 1/2 cups thawed frozen whipped topping
• 24 chocolate wafer cookies

Makes 12 Servings (1 ice cream sandwich per serving)

1. With electric mixer on medium speed, beat cream cheese, confectioners' sugar, peanut butter, and salt (if using) in a medium bowl until smooth. Beat in whipped topping until just combined.
2. Place 1 1/2 tablespoons of peanut butter filling on flat side of each wafer cookie; place second cookie, flat side down, on top to form sandwiches, lightly pressing down. Arrange cookies on small baking sheet and freeze until firm, about 1 hour.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These home made ice cream sandwiches are deliciously flavorful. Peanut butter and chocolate make a very tasty combination. The peanut butter filling is light, fluffy and flavorful. You can also use almond butter in this recipe and the sandwiches will still be delicious. I highly recommend using homemade chocolate wafer cookies in this recipe because you know the ingredients in the wafers. These homemade ice cream sandwiches are better than the one you buy at the grocery store you will make these again and again.

Chocolate-Pecan Thins

Ingredients:

• 18 pecan halves
• 1/3 cup whole wheat flour
• 1/4 cup unsweetened cocoa
• 1/2 tsp. baking powder
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter
• 2 tbsp. apple butter
• 1 large egg white
• 1 tsp. vanilla extract

Makes 18 Servings (1 cookie per serving)

1. Preheat the oven to 350 F.
2. Spread pecans on small baking sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove from oven; set aside to cool.
3. Meanwhile, whisk together flour, cocoa, and baking powder in a medium bowl. With an electric mixer on medium-high speed, beat sugar, butter, and apple butter in another medium bowl until light and fluffy. Add egg white and vanilla; beat until combined. Reduce mixer speed to low; stir in flour mixture just until mixed.
4. Drop dough by 1/2 tablespoons onto one or two ungreased baking sheets, 1 inch apart, making a total of 18 cookies. Place pecan on top of each cookie. Bake 12 minutes; let cookies cool on baking sheet on wire rack for 5 minutes. With spatula, transfer cookies to rack and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sweet ending are a great excuse to turn on the oven and warm up the house. The combination of chocolate and nuts is absolutely delicious. The original recipe calls for 1/2 cup of granulated sugar but I cut the sugar in half and the cookies thins tasted just as delicious. Also, if you don't have apple butter on hand, substitute 2 tablespoons of butter and the cookie thins will be just as good. You can also use walnuts, almonds or macadamia nuts in place of the pecans and the cookie thins will be just as good.