Artichoke Tarts

Ingredients:

• Cooking spray
• 16 wonton wrappers
• 1/4 cup low-fat shredded Cheddar Cheese
• 4 tbsp. fat-free cream cheese, softened
• 1/4 tsp cayenne pepper
• 1/2 tbsp. Dijon mustard
• 2 tbsp. sweet red pepper, chopped
• 7 oz. canned artichoke hearts, without oil, drained and chopped
• 1/4 cup fresh parsley sprigs

Makes 8 Servings (2 tarts per serving)

1. Preheat oven to 350 F Coat a 16-hole muffin pan with cooking spray.
2. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
3. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichokes; spoon about 1 teaspoon of the cheese mixture into each muffin cup.
4. Bake until chees mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears on www.weightwatchers.com. If you are ever hunger craving and you just want a little something to eat to get you through the day, these treats are for you. Everyone will love these treats, especially vegetarians because they're packed with veggies and bold flavors. These tarts are perfect for your next party or gathering because they look so beautiful and they taste delicious.

Pork Cutlets with Orange, Red Onion and Rosemary

Ingredients:

• 8 (3oz.) pork cutlets, about 3/4-inch thick
• 3/4 tsp dried rosemary
• 2 tbsp. extra-virgin olive oil, divided
• 1 tbsp. minced red onion
• 1/2 cup lower sodium chicken broth
• grated zest and juice from 1 small orange
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season cutlets with salt and pepper and rub with rosemary. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook cutlets, in batches if necessary, until lightly browned, about 2 minutes per side. Transfer to a plate.
2. Reduce heat to low. Add remaining oil to the skillet. Add onion and cook 1 minute. Raise heat to medium-high; add broth and orange zest and juice and cook until liquid is reduced by half and slightly thickened, about 3 minutes. Add pork back to the skillet and cook, turning to coat; cook 1 minute more.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I am on a roll with the South Beach Diet right now. Pork was on sale this week and I was craving a satisfying pork dinner. I am on a roll when it come to exploring new bold flavors and this recipe looked good. Who knew that orange and rosemary tasted to well together especially with pork? This is quick and easy  restaurant-quality dinner that can be enjoyed at home for a lot less money than what you'd get if you ate out. As for the olive oil, you can use one of the following from the Imperial Olive in Williamsburg, VA: Blood Orange Infused, Tuscan Herb, or Organic Garlic Infused. For more info, visit www.TheImperialOlive.com. 

Veal Piccata

Ingredients:

• 1 1/2 lbs. veal cutlets, about 1/2-inch thick
• 1/4 cup whole wheat flour
• 3 tbsp. extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1/2 cup lower-sodium chicken broth
• 1/3 cup fresh lemon juice
• 1 1/2 tbsp. capers, rinsed and drained
• 2 tbsp. chopped fresh parsley
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season veal with salt and pepper. Place flour in a shallow dish and dredge veal to coat both sides; knock off excess flour.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the veal and cook until lightly browned, 1 1/2 minutes per side. Transfer to a platter and cover to keep warm. Repeat with remaining veal.
3. Heat remaining oil in the skillet; add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add broth and lemon juice; stir to scrape up the browned bits and bring to a boil. Cook until liquid is slightly reduced, about 2 minutes. Stir in capers and parsley. Add a pinch or two of pepper, drizzle sauce over veal, and serve.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This was my first time making veal at home and it was a total success. Veal is one of my mother's favorite dishes and I cooked this veal dish for her this past Mother's Day. This meal was SOOOO delicious! I served the veal with a side of pasta for an authentic Italian flavor and it was totally perfect. If you get browned bits on the pan, don't worry. The broth and lemon juice will get that off in the cooking process. If you don't have any chicken broth, substitute white wine and your meal will be just as delicious. There is more to Italian cooking than just tomatoes and mozzarella and Parmesan cheeses; the combination of garlic, lemon and capers sprinkled with parsley is just as heavenly delicious and satisfying. I highly recommend putting your cooked pasta in with the garlicky lemon and caper sauce while the sauce is cooking so your entire meal has that strong piccata taste. Nobody wants to eat bland food. I also recommend using Organic Garlic Infused Olive Oil from the Imperial Olive in Williamsburg, VA if you want an authentic Italian taste. Fore more information, please visit www.TheImperialOlive.Com. 

Orange-Pecan Scones

Ingredients:

• 1/3 cup pecan pieces
• 1/4 cup 1 % or fat-free buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp finely grated orange zest
• 1/8 tsp orange extract
• 1/2 cup whole-grain pastry flour
• 1/2 cup unbleached all-purpose flour
• 2 tbsp granular sugar substitute
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chilled trans-fat-free margarine, cut into bits

Makes 8 Servings

1. Position rack in the middle of the oven and heat oven to 400 F. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
2. Whisk together buttermilk, egg, vanilla, zest and orange extract in a small bowl.
3. In a large bowl, sift together whole-grain and all-purpose flours, sugar substitute, baking powder, cinnamon, baking soda and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixtures resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4 or 5 times in the bowl.
4. Place the dough on the baking sheet and form into 3/4-inch-thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Scones are nice treats from time to time, when they're done right. These scones were moist and packed with flavor. The key to making these scones nice and moist is the buttermilk and the margarine. These treats are perfect for afternoon tea or a weekend brunch. 

Microwave Deviled Chicken

Ingredients:

• 1/2 cup plain dried bread crumbs
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp. Dijon mustard
• 1 tsp hot pepper sauce
• 1 tsp Worcestershire sauce
• 1 tsp honey
• 4 boneless, skinless chicken breasts

Makes 4 Servings

1.  Spray a microwavable 2-quart shallow baking dish with nonstick spray.
2. Combine the bread crumbs, thyme, salt and pepper on a sheet of wax paper. Combine the mustard, pepper sauce, Worcestershire sauce, and honey in a medium bowl; add the chicken  and toss to coat evenly. Coat the chicken breasts, one at a time, with the bread crumbs, pressing lightly  to they adhere. Place the chicken in the baking dish in a single layer and lightly spray with nonstick spray.
3. Cover the chicken with wax paper and microwave on High for 8 minutes. Uncover and microwave on High until the chicken is cooked though, about 2 minutes longer. Let stand for 3 minutes before serving.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a great dinner that is packed with heat and bold flavors. I don't like to microwave my dinner unnecessarily so I sautéed my chicken at medium-high heat, 4-5 minutes on each side and served hot. this was another winner, winner chicken dinner that is quick, easy and delicious. Serve this chicken with potatoes and a side of vegetables, you've got a satisfying dinner. 

Jicama & Orange Salad

Ingredients:

• 1 1/2 lbs. jicama, peeled and cut into 1/2-inch dice
• 3 navel oranges, sectioned
• 2 medium cucumbers, peeled, seeded, and cut into 1/2-inch pieces
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1 medium jalapeno, seeded and minced
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. + 1 tsp red wine vinegar
• salt
• freshly ground black pepper

Makes 8 (1-cup) Servings

 

Toss together jicama, orange sections, cucumbers, cilantro, onion, jalapeno, oil and vinegar in a serving bowl. Season with salt and pepper to taste and serve.

 

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this salad for Cinco de Mayo and it was so nice. It was so clean and refreshing in my mouth, I felt like I was on a Mexican beach. Jicama is a Mexican root vegetable that has the texture of a potato and the flavor of an apple. Jicama is perfect in salads because of its sweet and nutty flavor and crunchy taste. The combination of jicama, oranges, cucumber and jalapeno make this salad a hot yet refreshing treat. As for what kind of olive oil to use, I recommend using Chipotle Infused Extra Virgin Olive Oil or Lime Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. For more info, visit www.TheImperialOlive.com. 

Grilled Filet Mignon & Chipotle Butter

Ingredients:

• 4 tsp unsalted butter, softened
• 1/2 small chipotle chile in adobo sauce, finely chopped, about 1/2-3/4 teaspoon
• 1 tsp grated lime zest
• 1/2 +1/8 tsp salt
• 4 (3-ounce) filet mignons (1/2-inch thick), trimmed of all visible fat
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

1.  Combine the butter, chipotle, lime zest, and 1/8 teaspoon of the salt in a small bowl; mix well. Wrap in plastic wrap, rolling to form a small cylinder. Freeze 10 minutes.
2. Set up a grill for medium-hot indirect heat, and spray  a nonstick skillet with nonstick spray; or heat a grill pan over medium-high heat. Sprinkle the filets with the remaining salt and pepper. Grill the steaks, 3-4 minutes on each side for medium-rare. Transfer to serving plates.
3. Slice the butter into disks and top each filet with a disk; serve immediately.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love a good steak dinner once in a while? Sometimes, the simple things in life are what make you happy. A quick and easy steak dinner is one of those simple things. This is a quick and easy dinner you can enjoy at home and it tastes just as delicious asit would at a restaurant. Chipotle chile peppers in adobo sauce are dried/smoked jalapeno chiles in a tomato sauce base. They are hot and smoky so a little bit of them can go a long way. The lime zest adds a touch of zing while the butter cools everything off. Serve this steak with some potatoes and veggies and you have a deliciously filling dinner.