Moroccan-Style Roast Leg of Lamb

Ingredients:

• 2 tbsp. finely chopped fresh mint
• 3 garlic cloves, minced
• 1 tbsp. lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• pinch cayenne pepper
• 1 (2 lb.) bone-in leg of lamb, trimmed

Makes 6 Servings (2 slices per serving)

1. Preheat oven to 375 F.
2. Stir together all ingredients except lamb in cup. Rub mint mixture all over lamb.
3. Place lamb on rack in a roasting pan. Roast until instant-read thermometer inserted into thickest part of lamb registers 145 F for medium, about 1 1/2 hours. Transfer to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is absolutely delicious no matter how you season it or cook it. The original recipe calls for this lamb to be roasted but you can use lamb shoulder or  lamb loin chops and grill these and the lamb will still be delicious. I used lamb shoulder in this recipe and I grilled the lamb about 5 minutes on each side to make it succulent and flavorful and the end result was delicious. If you want an authentic Moroccan flare, serve cooked couscous sprinkled with chopped mint. If you want a European flare to this dish, serve grilled potatoes and/or vegetables alongside the lamb and dinner will be delicious.

French Lemon Tart (Tarte au Citron)

Ingredients:

• 3/4 tsp. gelatin
• 3 tbsp. water
• 1 cup granulated sugar
• 1 (2-inch) strip lemon zest
• 1 cup fresh lemon juice
• 2 large eggs
• 1 egg white
• 1 tsp. vanilla extract
• 1 Basic Tart Crust, prebaked

Makes 8 Servings (1/8 of tart per serving)

1. In a small bowl or measuring cup, sprinkle the gelatin over the water; set aside to soften.
2. In the bottom of a double boiler, bring 1 inch of water to a simmer. In the double boiler top, whisk together the sugar, lemon zest, lemon juice, eggs, and egg white. Place over the simmering water and cook, stirring constantly, until the mixture begins to thicken, about 8 minutes.
3. Stir in the softened gelatin mixture and continue cooking and stirring until the gelatin melts, 1/2-1 minute. Remove from the heat and stir in the vanilla. Strain the mixture into a medium bowl. Lay a sheet of plastic wrap directly on the surface (to prevent a skin from forming) and let cool to room temperature. Refrigerate until ready to use, up to 2 days.
4. Just before serving, spread the cooled filling into the tart shell.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call an elegant French dessert that tastes good. This tart is PACKED with a lemony flavor. The original recipe calls for 1 cup of granulated sugar but I cut the sugar in half and the lemon tart was still lemony and delicious. This classic French dessert is usually filled with egg yolks, sugar and butter but the egg white, vanilla and gelatin mixed with water make this dessert just as creamy and delicious. I highly recommend serving this dessert to company because it's a nice elegant and sweet ending to a nice meal. 

Basic Tart Crust

Ingredients:

• 1 1 /2 cups cake flour
• 1 tsp. granulated sugar
• 1/8 tsp. salt
• 4 tbsp. cold unsalted butter, diced
• 1 egg yolk
• 2 tbsp. ice water

Makes 8 Servings (1/8 of tart crust per serving)

1. In a large bowl, combine the flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the egg yolk, then the water, 1 tablespoon at a time, until the dough begins to form. Briefly knead the dough with the heel of your hand on a smooth surface. Shape the dough into a disk and wrap it in plastic wrap; refrigerate at least 1 hour.
2. On a floured surface, roll out the dough into a 12-inch circle. Fit the dough into a 9-inch tart pan, pressing to fit, rolling the dough over to form a rim, and trimming off any excess. Freeze 20 minutes. Prick the bottom with a fork.
3. Preheat the oven to 400 F. Line the crust with aluminum foil; fill with dried beans. Bake until crust is set, about 15 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW  New Complete Cookbook. This is a cheap and tasty alternative to a store-bought crust. This tart recipe can be used for sweet pies or tarts. You can omit the sugar in this recipe and the tart crust will still be good. 

Spicy Tortellini & Roast Tomato Soup

Ingredients:

• 2 cups frozen sliced bell peppers and onions
• 2 garlic cloves, minced
• 2 cps reduced-sodium chicken broth
• 1 (15 oz.) can no-salt-added fire-roasted diced tomatoes
• 1 cup water
• 1/8 tsp. salt
• 1 1/2 cups refrigerated whole-wheat three-cheese tortellini (6 oz.)
• 2 tbsp. chopped fresh basil or cilantro
• 1 tbsp. sliced jalapenos

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

1. Combine bell peppers, onions, garlic, broth, tomatoes, water, and salt in a large saucepan. Bring to boil over high heat. Reduce heat; cover and simmer 5 minutes.
2. Stir in tortellini. Return to boil; reduce heat and simmer until tortellini are tender, about 8 minutes. Stir in basil or cilantro and jalapeno.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call comfort food that is quick and easy. This soup is something that you would order at a deli for lunch and it's delicious. I highly recommend using 1 cup each of sliced bell peppers and sliced onions for equal flavor and equal servings. If you don't want your soup to be spicy, omit the jalapeno and use no-salt-added diced tomatoes and the soup will still be delicious. Don't forget to sprinkle a little a touch of Parmesan cheese for an authentic Italian flare.

Mini Mexican Frittatas

Ingredients:

• 4 large eggs
• 1/4 cup low-fat milk
• 1/4 cup fat-free chucky salsa, drained
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 tsp. cumin
• pinch salt
• pinch freshly ground black pepper

Makes 6 Servings (1 frittata per serving)

1. Preheat the oven to 350 F. Line 6-cup muffin pan with foil liners.
2. Whisk together eggs, milk, salsa, cheese, cumin, salt, and pepper in a medium bowl.  Ladle about 1/4 cup of egg mixture into each prepared muffin cup.
3. Bake until fritattas puff up and edges are golden, about 20 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These egg dishes are a compliment to Mexico with all the flavors combined in baked eggs. These frittatas are fluffy and delicious. I added the salt and pepper because I don't like bland food. If you don't have salsa on hand, use diced tomatoes and jalapeno peppers and the frittatas will be just as tasty. You can make these frittatas on the weekend and enjoy them for breakfast during the week instead of having doughnuts on-the-go.   

Manhattan Fish Stew

Ingredients:

• 1 small fennel bulb, thinly sliced
• 2 medium bell peppers, cut into 1/2-inch squares
• 1 small onion, halved and thinly sliced
• 3 garlic cloves, minced
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 cup chopped fresh tomatoes or canned no-salt-added diced tomatoes
• 3/4 tsp. salt
• 4 stripped bass fillets (6 oz. each)
• 1 1/2 tbsp. almond flour

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

1. In a large saucepan, over medium heat, combine the fennel, bell peppers, onion, garlic, and oil. Cook, stirring frequently, until the onion is softened, about 10 minutes.
2. Add the tomatoes, salt and 3/4 cup water. Bring to a boil. Top with the fish, reduce to a simmer, cover, and cook until the fish pulls apart in flakes but is still moist, about 5 minutes.
3. With a slotted spoon or spider, lift out the fish and vegetables, dividing among 4 shallow bowls.
4. Stir the almond flour into the liquid remaining in the pan until well combined. Spoon about 1/2 cup of the thickened broth over each serving of the fish and vegetables.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. This is what I call elegant fast food. Fast food can be good for you if you know what your eating. The total cooking time for this dish is about 35 minutes. The combination of fish and vegetables is delicious when you know what you're doing. The combination of fish, tomatoes, garlic and vegetables is absolutely delicious. The recipe calls for water but I highly recommend using dry white wine in place of the water and your stew will be even more flavorful. If you don't have stripped bass available, substitute grouper, cod, or any other white firm-fleshed fish and the stew will be delicious. 

Sausage, Pepper, & Mushroom Paella

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 (13 oz.) package chorizo sausage, cut into 1/2-inch slices
• 1 large onion, chopped
• 1 (10 oz.) package sliced white mushrooms
• 2 red bell peppers, chopped
• 3 garlic cloves, minced
• 1 (8 oz.) package yellow rice mix
• 2 tsp. ground smoked paprika
• pinch saffron
• 1 cup reduced-sodium vegetable broth
• 1/2 cup dry white wine
• 1 (14 1/2 oz.) can diced fire-roasted tomatoes
• 1 cup frozen peas, thawed

Makes 8 Servings (1 cup per serving)

1. Heat 1 teaspoon of oil in a large Dutch oven over medium-high heat. Add chorizo and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to a plate.
2. Reduce heat to medium. Heat remain 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
3. Add rice to mushroom mixture, stirring until coated well. Stir in broth, wine, tomatoes, and chorizo; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. I have never been to Spain but paella is considered to be the national dish of Spain. Paella is so delicious when it's done right. Paella can be served for almost any occasion: game day, get togethers, movie night or even holidays. The original recipe calls for water but I substituted vegetable broth and dry white wine to make the paella more flavorful. I also added a touch a paprika and saffron for an authentic Spanish taste. The original recipe called for turkey kielbasa but I used chorizo for a more authentic Spanish taste. Paella is so delicious it will quickly become a favorite at your table.