Roasted Tomato & Chicken-Topped Parmesan Crisps

Ingredients:

• 8 plum tomatoes halved lengthwise
• 2 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup (4 oz.) grated Parmesan cheese
• 1 tbsp. whole wheat flour
• 1/4 lb. thinly sliced deli-roast chicken breast, cut into 16 pieces
• 4 fresh basil leaves, thinly sliced

Makes 16 Servings (1 piece per serving)

1. Preheat the oven to 375 F. Spray a shallow baking pan with nonstick spray and line a baking sheet with parchment paper or foil.
2. Arrange the tomatoes, cut-side up, in the baking pan. Brush with the oil and sprinkle with the salt and pepper. Roast until the tomatoes are tender and the skins wrinkle, about 1 hour. Remove from the oven and let cool. 
3. Meanwhile, stir together the cheese and flour in a small bowl. Drop the cheese mixture by tablespoons onto the lined baking sheet about 2 inches apart, making a total of 16 rounds. Spread each round of cheese to form 2-inch rounds. Bake until golden, 8-10 minutes. Let the crisps cool about 2 minutes. Using a wide spatula, transfer the cheese crisps to a rack to cool completely. 
4. When cool, transfer the Parmesan crisps to a platter. Place a piece of chicken on each crisp, top with a tomato half, then sprinkle with the basil. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call a decadent bite to eat. The combination of chicken, Parmesan cheese and roasted tomatoes is absolutely delicious. You can use a grilled, boneless, skinless chicken breast in this recipe and the dish will still be delicious. Roasting tomatoes intensifies the flavor and makes them more succulent and juicy. The Parmesan crisps add a nice, salty touch to the meal. Serve a side of steamed broccoli and you have an elegant meal. 

Vegetable Tart

Ingredients:

Tart Shell:

• 1 1/2 cups whole wheat flour
• 2 tbsp. chopped fresh herbs such as chives, parsley, thyme
• 1 tsp. salt
• 1/4 cup extra-virgin olive oil
• 10 tbsp. ice water

Filling:

• 2 tsp. extra-virgin olive oil
• 2 large shallots, chopped
• 1 1/2 cups thinly sliced mushroom caps
• 1/2 lb. asparagus, cut into1-inch pieces
• 1 (10 oz.) frozen spinach thawed and squeezed of excess liquid
• 1/2 cup part-skim ricotta cheese
• 3 large eggs
• salt 
• freshly ground black pepper
• 1/2 cup shredded reduced-fat Swiss cheese 

Makes 8 Servings

1. Heat the oven to 325 F. Coat a 9-inch tart pan with cooking spray. 
2. For the tart shell: In a large bowl, stir together the flour, herbs and salt. Blend in the oil with your fingers. Add the water, a couple of  tablespoons at a time, blending until a ball forms. Knead a few times until smooth. Pat into a disk, wrap in plastic, and refrigerate for 15 minutes. 
3. Meanwhile, to  make the filling: In a large skillet, heat the oil over medium-high heat. Add the shallots and cook for 2 minutes. Add the mushrooms and cook for 3 minutes. Add the asparagus and cook for 3 minutes. Stir in the spinach. 
4.  Roll the dough out to a 12-inch circle. Press into the tart pan, tucking the edges under. Prick the dough with a fork several times. Bake for 10 minutes, or until the crust looks dry. Let cool briefly. Increase the oven temperature to 350 F. 
5. In a large bowl, stir together the ricotta, eggs, vegetable mixture, salt, and pepper to taste. Spread in the tar shell. Top with the Swiss cheese. Bake for 50-55 minutes, until lightly browned. Serve warmed or at room at temperature. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This tart is a delicious treat. This tart is both filling and flavorful with the herbed crust, vegetables, eggs and cheeses. If you don't have ricotta cheese on hand, use cottage cheese and the tart will be just as delicious. Italian cheeses such as mozzarella, provolone and Parmesan cheese work just as well as Swiss cheese. Kale and arugula work just as well as spinach in this recipe too. This recipe will be a new comfort food for both meat lovers and vegetarians. 

White Chipotle Chicken Chili

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 3 medium onions, chopped
• 4 large garlic cloves, minced
• 2 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tbsp. chipotle chili powder or chili seasoning
• 4 tsp. ground cumin
• pinch salt
• 3 (19 oz.) cans cannellini beans, drained and rinsed
• 3 cups lower-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 1/2 cup reduced-fat shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

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

1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4-5 minutes. 
2. Push the onions to one side of the pan, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is cooked through, about 8 minutes. 
3. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree. 
4. Stir the bean puree and half-and-half into the soup. Divide the soup among 4 bowls and serve hot sprinkled with chees and cilantro. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Chili is such a wonderful comfort food and this chili is a nice comforting chili. This is a different kind of chili because it uses chicken and white beans instead of the traditional beef and red beans. This chili can be frozen after its made and be enjoyed again when it is defrosted. 

Chocolate Chip-Peanut Butter Pie

Ingredients:

• 1/2 cup reduced-fat creamy peanut butter
• 1/2 (8 oz.) package light cream cheese, softened
• 1/4 cup tax-free cream cheese, softened
• 1 (12 oz.) can fat-free sweetened condensed milk
• 2 tbsp. lemon juice
• 1 cup thawed frozen light whipped topping
• 5 tbsp. mini semisweet chocolate chips 
• 1 (6 oz.) prepared Graham Cramer crust

Makes 16 Servings (1/16 of our pet serving)

1.  With an electric mixer on medium speed, beat peanut butter, light cream cheese, and fat-free cream cheese in a large bowl until smooth. Gradually beat in condensed milk and lemon juice until blended well. 
2.  With a rubber spatula, fold in whipped topping and with 4 tablespoons of chocolate chips just until whipped topping is no longer visible. 
3. Spoon peanut butter-mixture into prepared piecrust and smooth top. Chop remaining 1 tablespoon chocolate chips and sprinkle over top. Cover pie loosely with plastic wrap and freeze until firm, at least 4 hours or up to overnight. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The combination of peanut butter and chocolate is delightfully delicious If you make this pie into mini pies, they will be just as delicious and satisfying. 

Creamy Broccoli Soup

Ingredients:

• 2 cups broccoli florets
• 1 tbsp. extra-virgin olive oil
• 1 cup onion, finely chopped
• 1/2 cup celery, chopped
• 1 tsp. garlic, minced
• 1 cup broccoli stems
• 3 cup low-sodium chicken broth
• 1 bay leaf
• 1 tsp. thyme, chopped
• 1/2 cup canned white beans, drained
• 1 tbsp. sour cream

Makes 4 (1 cup) Servings

1. Fill a mixing bowl halfway with ice and enough water to cover it. Bring a pot of water to boil and cook the broccoli florets until they are tender. Using a slotted spoon, transfer the florets from the pot to the ice bath. Remove when they are cold, in about 1 minute. Set aside. 
2. Heat a pot over medium heat. Add olive oil, onion, celery. Cook for 4 minutes until translucent. Add garlic and cook until aromatic Add broccoli stems and cook for 10 minutes over low heat until soft. 
3. Add chicken stock, bay leaf, thyme, and beans. Bring to a simmer. 
4. Add broccoli florets. Simmer for 5 minutes or until warm. 
5. Remove bay leaf. Pour soup into a blender and blend until completely smooth. Adjust seasoning and stir in sour cream. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Homemade soup is delicious. This soup is flavorful and tasty. The cannellini beans and a touch of sour cream give this soup a creamy texture to it. If you don't have celery on hand, use chopped carrots and the soup will taste just as good. There are four servings of vegetables in this soup, you will forget it's good for you.  

Grilled Lemon Chicken

Ingredients:

• 1 garlic clove, peeled
• 1/2 tsp. salt
• 2 tsp. grated lemon zest
• 3 tbsp. lemon juice 
• 1 tbsp. extra-virgin olive oil
• 1 tsp. dried oregano
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) boneless, skinless chicken breasts
• chopped fresh parsley for garnish

Makes 4 Servings (1 chicken breast per serving)

1. With the side of a large knife, mash garlic with salt until it forms a paste. 
2. To make the marinade, combine the lemon zest and juice, oil, garlic paste, oregano, and pepper in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 30 minutes or up to overnight. 
3. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire using direct method. 
4. Remove chicken from marinade; discard marinade. Place chicken on grill rack and grill until cooked through, about 6 minutes per side. Serve sprinkled with parsley. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Grilled chicken is succulent, juicy and delicious when it's done right. The combination of lemon, garlic and herbs is quite tasty and delicious. This chicken dish will melt in your mouth it's that good. 

Green and Yellow Beans with Fresh Mozzarella and Pine Nuts

Ingredients:

• 2 tbsp. pine nuts
• 8 oz. green beans, trimmed
• 8 oz. yellow wax beans, trimmed
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 oz. fresh part-skim mozzarella cheese
• 1/4 cup fresh basil, sliced

Makes 4 Servings 

1. Heat the oven to 275 F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5-7 minutes. Set aside. 
2. While pine nuts are toasting, bring a large saucepan to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt and pepper. 
3. Slice cheese into 4 thin slices and cut each slice in half so that you have 8 half-circles. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This salad makes a nice and refreshing light meal or side dish to serve with your protein of choice. This salad is like a caprese salad  but instead of tomatoes, beans are used. The pine nuts add protein and a crunchiness to the salad. The mozzarella cheese give the salad a nice, creamy texture to it as well.