Katie in the Kitchen, here & there

Chocolate Cherry Oatmeal Cookies

2012-01-25T20:42:00.001-05:00

Ingredients:

3/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
3/4 cup butter, at room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 1/2 cups old-fashioned rolled oats
1/2 cup dried cherries

Makes 36 Servings

Preheat oven to 350ºF.
Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.
Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.

WW POINTS VALUE: 3 pts (1 cookie per serving)

Note: This recipe appears on www.weightwatchers.com. I was on a roll with oats and cherries and I had a sweet tooth craving. I had made this cookies before and I enjoyed them the first time and I couldn't wait to make them again. Oatmeal cookies have always been a favorite of mine. Adding chocolate and cherries to these oatmeal cookies make them sinfully delicious. These cookies are moist and chewy and are more delicious than the oatmeal cookies you buy at the grocery store. You can make the cookie dough ahead of time, freeze it and then bake them for that fresh-out-of-the-oven smell and taste.

Holiday Apple Crisp

2012-01-21T20:58:00.000-05:00

Ingredients:

1/4 cup unsweetened dried cherries
1/2 cup water
1/2 cup old-fashioned rolled oats
1/2 cup trans-fat-free margarine
1/2 cup whole-grain pastry flour
1/4 cup + 2 tbsp granular sugar substitute
2 tbsp ground cinnamon
1 tbsp ground nutmeg
9 Granny Smith apples, sliced (9-10 cups)
2 tbsp fresh lemon juice

Makes 12 (1-cup) Servings

Preheat the oven to 350 F. Lightly coat a 9x 13-inch baking dish with cooking spray.
Place cherries and water in a bowl and soak cherries until ready to use.
Meanwhile, combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar substitute, 1 tbsp of the cinnamon and 1/2 tbsp of the nutmeg in a medium bowl; stir until mixture is crumbly.
Toss apples and lemon juice together in a large bowl. Add remaining 1/4 cup flour, 2 tbsp sugar substitute, remaining 1 tbsp cinnamon and remaining 1/2 tbsp nutmeg; stir to combine.
Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes. Serve warm.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a warm and fruity dish that's sweet and tangy from the flavors of the apples and cherries. I highly recommend using 1 cup of fresh cherries because they add more flavor and zing to the dish. I also added nutmeg to this dish because it goes well with apples, cherries and cinnamon. This is also a wonderful dish for the winter because it will heat your kitchen and your soul. You can even top it with a dollop of creme fresh, ice cream or yogurt if you'd like.

South Beach Eggsadilla

2012-01-20T20:50:00.001-05:00

Ingredients:

1 tsp extra-virgin olive oil
3 large egss, lightly beaten
1 (8-inch) whole-wheat tortilla
2 oz. reduced-fat pepper Jack cheese, sliced
salt
freshly ground black pepper

Makes 2 Servings

Heat oil in a large skillet over medium-high heat. Add eggs, reduce heat to medium, and scramble until cooked but still moist, about 2 minutes. Remove to a plate and season with salt and pepper.
Carefully wipe the pan with a paper towel. Replace on heat. Add tortilla and cook on both sides until warmed through, about 1 minute.
Leaving the tortilla in the pan, top half of it with cheese and then with eggs; fold the other half over to forma quesadilla. Cook on both sides until heated through, 1 minute more. TRansfer to a cutting board, cut in half, and serve.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish can be made in 15 minutes or less and can be enjoyed for breakfast, lunch or dinner. I have really come to love eggs and this dish is for lovers of Mexican food. You can use any kind of Mexican cheese such as cheddar, Monterey Jack with this and it will still taste delicious. I also highly recommend serving salsa with this dish for an authentic Mexican taste.

Cream Cheese Swirl Brownies

2012-01-17T23:04:00.000-05:00

Ingredients:

3/4 cup flour
3/4 cup granular sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
3 tsp canola oil
2 tbsp water
2 egg whites
3 1/2 oz. low-fat cream cheese, softened
2 tbsp granular sugar
1/4 tsp vanilla extract

Makes 16 Servings

Preheat oven to 350º F. Coat an 8-inch square pan with cooking spray.
Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well. Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan.
Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well. Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.
Bake until toothpick inserted in center comes out clean, about 20 minutes. Allow to cool for 20 minutes before cutting into 16 bars.

WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. Weight Watchers has done it again with another devilishly delicious chocoate recipe. These brownies are light and fluffy and hit the spot for your winter blues. If you don't know what to do with the egg yolks, put them in a small container and use them in fritattas. These brownies are light and fluffy and better than store bought.

Thin and Crispy Pear Tart

2012-01-15T22:48:00.001-05:00

Ingredients:

1 tbsp lemon juice
1 tbsp granular sugar substitute
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp almond extract
2 medium Bosc pears, sliced 1/8-inch thick
6 (13X18-inch) sheets frozen whole-wheat phyllo dough, thawed
Butter-flavored cooking spray

Makes 4 Servings

Heat oven to 375 F. Combine emon juice, sugar, cinnamon, nutmeg and almond extract in a medium bowl. Add pears and stir to coat.
Line a baking sheet with parchment paper. Working quickly, lay 1 phyllo sheet on the baking sheet, coat lightly with cooking spray, fold in half widthwise, and lightly coat with spray again. Repeat with remaining sheets, piing sheets in a single stack as you go.
Fold edges in 1/4-inch on each side. Lay pear slices on top of phyllo in a single layer. Bake until pears are tender and crust is golden, about 22 minutes. Serve warm.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was on a roll while I was preparing for my little 'tailgating' party before the Patriots-Broncos game and I wanted to make a special dessert. I had pears in the fridge and this recipe looked to good to pass up. OMG! This was a delicious dessert. Who knew making a fruity tart was so easy and so delicious to make?! The combination of cinnamon, nutmeg, and almond extract are the key ingredients to making this dish so good. You can even serve this dish as an elegant dessert at home or at a dinner party.

Cilantro Walnut Pesto

2012-01-15T21:48:00.001-05:00

Ingredients:

1/3 cup walnuts
1 large bunch cilantro, leaves and stems entact
1 garlic clove, peeled
1/4 cup extra-virgin olive oil
3 tbsp reduced-fat sour cream
2 tsp lemon juice
1/4 tsp salt

Makes 8 (2 1/2 tbsp) Servings

Heat oven or toaster oven to 275 F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
Chop Cilantro, garlic and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice and salt. Pulse a few times to combine. Serve or refrigerate until needed

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I needed a condiment for my Firecracker Cheddar Burgers and the recipe and photo of this recipe looked too good to pass up. Pesto is originally an Italian sauce used for dipping and as a condiment. Pesto always included olive oil, pine nuts and Parmesean Cheese. This particular pesto has a zesty Latin flair to it. it can be used for dip for crudites or chips at a party, on grilled chicken, fish or pork and even tosed in salad. it can also be used on Latin burgers, burritos or on a topping of chilli. It can stay in the refrigerator for up to 5 days and freezes for up to a month.

Habenero-Lime Aioli

2012-01-15T21:32:00.000-05:00

Ingredients:

1 habenero pepper, seeded and finely diced
1/4 cup mayonnaise
1/2 tsp grated lime zest
1 tsp fresh lime juice
2 garlic cloves, minced
1/4 tsp salt
1/8 tsp freshly ground black pepper

Makes 4 Servings

In a small bowl, whisk together habenero, mayonnaise, lime zest and juice, garlic, salt and pepper. Serve immeadiately or refrigerate until needed.

WW POINTS VALUE: 4 pts ?

Note: Aioli is an easy recipe to create; aioli is garlic mayonnaise. You can add so many different flavors to aioli to whatever kind of dish you're serving. I created this recipe as a condiment for my Firecracker Cheddar Burgers. Why add a boring blob of mayonnaise to your meal when you can add some spice to your dish? I should warn you that eating habeneros is like putting a stick of dynomite in your mouth. So be prepared for some heat!

Firecracker Cheddar Burgers

2012-01-15T21:09:00.002-05:00

Ingredients:

1/4 cup Dijon mustard
1/3 cup finely chopped red onion
3 garlic cloves, minced
2 large egg yolks
1/2 tsp cayenne pepper
2 1/2 lbs. lean ground beef
1 tbsp canola oil
5 oz. reduced-fat cheddar cheese, shredded
10 multigrain buns

Makes 10 Servings

Whisk together mustard, onion, garlic, egg yolks, and cayenne in a large bowl. Add beef and stir until combined. Form mixture into 10 patties, about 1/4 inch thick.
Lightly oil a grill or grill pan and heat to medium-high. Cook burgers 4-5 minutes per side for medium-rare, sprinkling cheese evenly over burgers for the last 2 minutes of cooking. Serve burgers on lightly grilled buns.

WW POINTS VALUE: 7 pts with the bun & 5 pts without the bun

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It was the big game between my beloved New England Patriots and the Denver Broncos and I wanted to celebrate with a gourmet tailgating like dinner. South Beach Diet has the most delicious burgers because they are so meaty and full of flavor. Once again, these burgers did not disappoint me. The caadded a touch of heat hence the name 'firecracker.' You can cut the recipe in half and the burgers will still taste just as delicious. Even though the recipe calls for putting the cheese on the top of the burgers the last 2 minutes of cooking, I highly recommend mixing the shredded cheddar cheese in with the burgers to nmake them more moist and add more flavor. If you're looking for condiments to serve with these burgers, I highly recommend the following: Habenero Aioli, Cilantro Walnut Pesto and South Beach Ketchup. BTW, my beloved Patriots cleaned the Broncos clocks 45-10!

Grilled Tuna with Provencal Anchovy Sauce

2012-01-15T20:24:00.002-05:00

Ingredients:

1 1/2 lbs. tuna steaks, about 11/4 inches thick
1 tbsp extra-virgin olive oil
1 small garlic clove, minced
1/2 tsp herbes de Provence
2 anchovy fillets
1 tbsp red wine vinegar
1 tbsp chopped fresh parsley

Makes 4 Servings

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tuna 2-3 minutes per side for medium-rare. Transfer to a cutting board.
In a small saucepan, heat oil over medium-low heat. Add garlic and cook, stirring with a wooden spoon, until softened but not browned, about 1 minute. Add herbes de Provence and anchovies, mashing anchovies with the back of a wooden spoon until they break up, about 30 seconds. Remove the pan from the heat and stir in vinegar and parsley. Transfer anchovy sauce to a small bowl.
Thinly slice tuna, divide among 4 plates, and drizzle anchovy sauce. Serve warm.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This French dish can be made in less than 30 minutes and it's delicious. Herbes de Provence is a dried herb blend that is commonly used in southern France that often includes basil, fennel seed, lavender, marjoram, summer savory, rosemary and thyme. You can make your own version and keep it in a jar in your pantry with other spices if you can't find this spice in the grocery store. When you're cooking tuna steak, cook it like it's steak because it can get overcooked easily. I have really come to like anchovies when they're well blended. The Provencal Anchovy sauce is delicious on top of the tuna and can go on top of any fish, meat, chicken or even in a salad if you like.

Chicken Breasts Stuffed with Goat Cheese

2012-01-12T19:30:00.001-05:00

Ingredients:

4 tsp extra-virgin olive oil
2 garlic cloves, minced
1 (1/2-lb) bunch spinach, tough stems removed
4 (6 oz.) boneless, skinless chicken breasts
4 oz. low-fat goat cheese
salt
freshly ground black pepper

Special Eqipment:

Wooden toothpicks

Makes 4 Servings

Heat oven to 400 F.
Heat 2 tsp of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate.Wipe skillet dry with paper towels.
Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with spinach and goat cheese. Seal each breast with 2 toothpicks and season outside with salt and pepper.
Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, un til well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a deliciously creamy dish that's perfect for any occasion. If you stuff the chicken ahead of time, dinner will cook in a breeze.You can use feta, blue, gorgonzola or any kind of cheese with this recipe and it will still taste delicious. If you don't have an ovenproof skillet, transfer the chicken to a baking dish before baking. Don't forget to use a thick potholder when removing the ovenproof skillet because the handle is extremely hot.

Pomegranate Punch

2012-01-11T17:09:00.000-05:00

Ingredients:

1 orange, unpeeled
1 lemon, unpeeled
1 (2-liter) bottle seltzer water, chilled
1 1/2 cups unsweetened pomegranate juice

Makes 20 (3/4-cup) Servings

Cut 4 thin slices from each orange and lemon, then quarter slices. Combine seltzer, pomegranate juice and orange and lemon quarters in a pitcher. Pour over ice and serve.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a refreshing drink that's good for you and a great alternative to all those sodas. This is a great beverage to serve at any kind of party and can be made in 5 minutes. You can also use any kind of unsweetened cranberry juice if you can't find unsweetened pomegranate juice. I also highly recommend using blood oranges in this drink if you can find them because that add a kick of flavor.

Mini Chocolate Chip Cookies

2012-01-10T22:24:00.000-05:00

Ingredients:

2 tbsp butter, softened
2 tsp canola oil
1/2 cup packed dark brown sugar
1 tsp vanilla extract
1/8 tsp salt
1 large egg white
3/4 cups all-purpose flour
1/4 tsp baking soda
1/2 cup semi-sweet choclate chips

Makes 48 Servings

Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack.

WW POINTS VALUE: 1 pt ( 1 cookie per serving)

Note: This recipe appears on www.weightwatchers.com. Who does not love chocoate chip cookies?! In my opinion, Nestle Tollhouse has THE BEST chocolate chip cookie recipe in the whole world. This recipe comes in a pretty close second. The secret ingredient: vanilla extract. A little bit of vanilla adds quite a bit of flavor. These cookies might be small but they pack a lot of flavor. You can sell these cookies at your kid's bake sale and no one will know the difference. You CAN still enjoy chocolate chip cookies even on a diet.

Shrimp Scampi

2012-01-10T21:46:00.002-05:00

Ingredients:

4 tsp olive oil
1 1/4 lbs. medium shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1 cup low-sodium chicken broth
1/4 cup fresh lemon juice
1/4 cup + 1 tbsp finely chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 lemon slices

Makes 4 Servings

In a large skilet, heat the oil. saute the shrimp until just pink, 2-3 minutes. Add the garlic and cook, stirring contanstly, about 30 seconds. With a slotted spoon, transfer the shrimp to a platter; keep hot.
In the same skillet, combine the broth, lemon juice, 1/4 cup of parsley, salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp. Serve, garnished with lemon slices and sprinkled with the remaining tablespoon of parsley.

WW POINTS VALUE: (8-10 shrimp w/about 3 tbsp sauce) 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. I already cooked this classic dish South Beach style and I like the Weight Watchers version better because of the chicken broth, lemon juice and the amount of garlic. The combination of these particular flavors make this dish so flavorfu and comforting. You can also serve a small serving of pasta with the scampi for that restaurant quality meal. This dish can also be made in 30 minutes or less so you won't have to leave your home to make this International classic.

Green Beans with Garlic and Lemon

2012-01-10T21:22:00.000-05:00

Ingredients:

1 lb. green beans, trimmed
1 tbsp extra-virgin olive oil
3 garlic cloves, minced
2 tsp grated lemon zest
1 tbsp fresh lemon juice
salt
freshly ground black pepper

Makes 8 Servings

Bring a medium saucepan of salted water to a boil. Add eans, return to a boil, and cook until crisp-tender, about 2 minutes. Drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry.
Heat oil in a large skillet. Add garlic and cook until softened, about 1 minute. Add beans and zest; cook, stirring occasionally, until beans are warmed through about 2 minutes. stir in lemon juice and season to taste with salt and pepper. Serve warm or at room temperature.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Green beans add a lovely color to the plate anytime of year. Green beans are delicious when cooked, blanched and grilled in olive oil and garlic for that extra kick of flavor. Even though the recipe calls for lemon juice, it is optional in my opinion if you don't want to spoil your beans.

Chocolate, Almond and Orange Clusters

2012-01-04T21:57:00.001-05:00

Ingredients:

2 cups whole almonds
1/2 cup bittersweet chocolate chips
1/4 cup fat-free half-and-half
2 tsp vanilla extract
1 tsp finely grated orange zest

Makes 24 clusters

Heat oven to 350 F. Place almonds on a baking sheet and toast until fragrant and lightly golden, 6-8 minutes. Remove from oven and cool. When cool, chop coarsely and set aside.
Line a baking sheet with parchment or wax paper.
Combine chocolate chips, half-and-half and vanilla in a small saucepan. Stirring constantly, cook over low heat until chips are melted and mixture is smooth, 2-3 minutes. Remove from the heat and add zest and almonds. Stir to coat well.
Drop by the tablespoon onto the baking sheet. Freeze on the sheet until set, at least 45 minutes. Transfer to a platter and serve immediately.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a delicious recipe that's only 5 ingredients and takes 20 minutes or less to make. The combination of sweet fruit, toasted nuts and chocolate and devilishly good. Theese are yummy treats that can be made anyitme of year and be used as gifts for guests in cellophane bags tied with a fancy ribbon. These cookies can also be sold at your child's bake sale. They can also be shaped into any holiday cookie for the season. You can also use skim milk in place of the half-and-half and use almond extract in place of the vanilla extract and the clusters will still be delicious. Clusters can be made up to 3 days in advance. After freezing for 45 minutes, refrigerate in a covered container until ready to serve. Claire Robinson, if you are reading this, here's a recipe that's a 5-Ingredient Fix!

Blackberry-Banana Breakfast Smoothie

2012-01-04T21:22:00.001-05:00

Ingredients:

2 small bananas, quartered (1 1/2 cups)
1 cup blackberries, plus extra for garnish (optional)
1 1/2 cups nonfat or low-fat yogurt
1 tbsp granular sugar substitute
1 tbsp wheat germ
4 ice cubes

Make 4 Servings

In a blender, combine bananas and blackberries; puree until smooth. Add yogurt, sugar substitute, if using, wheat germ and ice cubes; blend until smooth, about 1 minute. Pour into 4 (10 oz.) glasses, garnish with whole blackberries, if using and serve.

WW POINTS VALUE: 1 Pt.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This breakfast smoothie can be enjoyed anytime of day. It's also a delicious treat to enjoy when you don't feel like cooking and/or there's a massive heat wave and you want to cool off. You can also use any kind of berry in this recipe and it will still taste delicious. You can also use wheat bran in place of wheat germ and it won't make a difference. This is also a nice treat if you're ever sick or you have a sore throat. The sugar is there to sweeten to tartness of your berries.

Mary on the Beach

2012-01-04T21:04:00.002-05:00

Ingredients:

1 (28 oz.) can whole peeled tomatoes, with juices
1 cup chilled water
1/3 cup freh lemon juice
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/4 tsp celery seeds
1/4 tsp freshly ground black pepper
Ice cubes
4 celery stalks with leaves
4 lime wedges

Makes 4 (1-cup) Servings

In a blender, puree the tomatoes and their juices until smooth. Strain puree into a large pitcher, pushing liquid through the strainer with a rubber spatula; discard the seeds. Add water, lemon juice, Worcestershire sauce, hot pepper sauce. celery seeds and pepper to pitcher; stir to combine.
Fill 4 (10 oz.) glasses with ice. Pour tomato mixture over ice, add a celery stalk and lime wedge to each glass and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a deliciously healthy alternative to a Bloody Mary and a great way to kickstart your weight loss. This drink can be made in about 10 minute. But if you're in a hurry, you can substitute 3 cups low-sodium tomato juice. Or if you're a gardener or just came back from the local farmer's market, you can use the ripest tomatoes whirled in a juicer for the freshest tomato juice. The Worcestershire sauce, the hot pepper sauce and freshly ground black pepper give this drink a real kick.

Happy New Year!

2012-01-04T19:44:00.000-05:00

Hi healthy foodies! Happy New Year. I've been blogging about my healthy culinary adventures for over 2 years now. Can you believe it? I can't. I now understand and know how Julie Powell felt when she was cooking her way through Julia Child's Mastering the Art of French Cooking. I'm on my own deranged assignment to cook my way through every Weight Watchers, South Beach and Legal Seafood recipe ever conceived. I WILL cook my way through these cookbooks if it takes me until my 50th birthday. On my way, here are some things I want to accomplish on my culinary bucket list:

to cook side-by-side Emeril Lagasse and Ina Garten
to cook breakfast/brunch for Paula Deen and her family
to cook on the Rachael Ray show and The Chew
to have a Throwdown with Bobby Flay at Boston College
to compete on Iron Chef America

If I ever create a new recipe, I promise to share it with you. If anyone has access to the Food Network, please let them know I'm interested. Bon Apetite!

Festive Feta Spread

2011-12-30T22:18:00.001-05:00

Ingredients:

10 1/2 oz. baked low-fat tortilla chips
7 oz. roasted red peppers (packed in water), drained
1 lb. 1/3 less fat cream cheese, 2 (8 oz.) blocks, softened and cut up
4 oz. reduced-fat feta cheese, crumbled
1 garlic clove, minced
1/4 tsp freshly ground black pepper
3 tbsp fresh dill, chopped
1/4 cup fresh whole dill sprigs

Makes 16 Servings

Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire.

WW POINTS VALUE: 4 pts (3 tablespoons of spread and 8 chips per serving)

Note: This recipe appears on www.weightwatchers.com. There's nothing like a homemade cheese dip to enjoy.Even though this recipe is served during the Christmas holidays, you can serve this dish all year round. This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected guests. Serve with pita wedges, whole grain crisp breads or crackers, raw vegetables or even with small chicken and beef bites. Iron Chefs Michael Symon and Cat Cora will be so happy that you served this dish. OPA!

Egg, Pepper and Scallion Souffles

2011-12-29T22:02:00.002-05:00

Ingredients:

8 large eggs
1/3 cup reduced-fat sour cream
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 tsp trans-fat-free margarine
1 small red bell pepper, diced
1/4 cup sliced scallions

Makes 4 Servings

Position rack in the middle of the oven and heat oven to 350 F. Lightly coat 4 (1-cup) ramekins or custard cups with cooking spray.
Whisk together eggs, sour cream, salt and black pepper in a large bowl.
Melt margarine in a large skillet over medium heat. Add bell pepper and scallions and cook until softened, about 3 minutes.
Pour egg mixture into skillet and cook, stirring frequently, until eggs have thickened slightly, 2 minutes. Divide mixture among the ramekins and bake until edges have puffed up and top is golden, about 25 minutes. Serve immediately, since souffles with fall after a minute or so, or allow to fall, unmold, and serve on a platter.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you enjoy frittatas, then you will love this treat. This is a fritatta-like breakfast souffle that is easy to prepare anytime. The key to this dish is to serve it immediately, while it's hot and puffed up high. Heating the vegetables and eggs together before baking helps blend the flavors together time. You can store any leftover souffles in the fridge and take them out and heat them in the microwave when you want to eat one.

Spiced Cocoa Eggnog

2011-12-23T22:32:00.001-05:00

Ingredients:

1 cup +2 tbsp egg substitute
1 tbsp granular sugar substitute
1 1/2 (12 oz.) cans fat-free evaporated milk, chilled
2 1/4 cups fat-free half-and-half
2 tbsp rum extract
1 tbsp + 1 1/2 tsp vanilla extract
1 tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
freshly grated nutmeg (optional)

Makes 12 (3/4 cup) Servings

In a large bowl, with and electric mixer at high speed, beat egg substitute and sugar substitute until light and frothy, about 3 minutes. With machine running, slowly pour in milk, half-and-half and rum and vanilla extracts; beat to combine. Add cocoa and cinnamon; beat to combine.
Pour eggnoss into cups, sprinkle each serving lightly with nutmeg, if using, and serve immeadiately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It's the holidays and you're having that craving for eggnog but you want to watch what you eat then this drink is for you. Eggnog is supposed to be thick and creamy but this is a new take on the holiday classic. You can also use egg yolks in place of the egg substitute if you wish. If you don't have any rum extract, you can use real rum and it will taste just as delicious. The combination of rum, vanilla, cinnamon, cocoa and nutmeg is heavenly delicious and leaves a nice aftertaste. Eggnog is best served immeadiately, as it is most frothy when just prepared. Egg nog can be made up to 1 day ahead but will lose some of its loft, so whip well with an electric hand mixer on high before serving.

South Beach Chicken Pot Pie

2011-12-23T12:39:00.000-05:00

black pepperIngredients:

- 2 tbsp + 2 tsp extra-virgin olive oil, divided
- 12 small white mushrooms, quartered
- 1 small onion, diced
- 1/2 tsp dried thyme
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 cup lower-sodium chicken broth
- 1 tbsp cornstarch
- 1/2 cup fat-free half-and-half
- 1/2 cup frozen peas
- 1/2 cup carrots, finely diced
- 4 sheets whole-wheat phyllo dough
- salt
- freshly ground black pepper

Makes 6 Servings

Heat oven to 400 F.
Heat 2 teaspoons of the oil in a large-straight sided skillet over medium heat. Add mushrooms and onion; cook until lightlty browned and softened, about 5 minutes. Add thyme and chicken; cook until chicken is firm and cooked through, about 5 minutes.
Whisk together broth and cornstarch; add half-and-half to skillet. Bring mixture to a simmer and cook until slightly thickened, abotu 2 minutes. Stir in peas and carrots, reduce heat to low, and cook 2 minutes. Season with salt and pepper to taste and pour mixture into a 9-inch ovenproof pie dish.
Pour remaining 2 tablespoons oil into a small bowl. Lay 1 phyllo sheet on a clean work surface. Quickly brush the surface with a small amount of oil. Top with a second sheet and brush with more oil. Repeat with remaining sheets and oil.
Place phyllo over filing. Using sciccors, tri m excess phyllo, leaving a 1-inch border of overhanging dough. Fold dough in toward the center and pinch together to create an edge. Cut a small slit in the center of the phyllo to allow steam to escape during baking. Bake until golden and crisp, about 15 minutes.

WW POINT VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chicken pot pie is a classic and you can enjoy this favorite on the South Beach Diet on Phase 3 or as a Sunday Supper. You can make the filling up to 3 days in advance and store it in the fridge warm it slightly before topping the phyllo crust. This dish can be made in 45 minutes but it's worth it. Make sure you put a pan underneath the pie dish because the filling can bubble and ooze out of the pie dish.

Warm Chocolate Pudding Cakes

2011-12-19T22:37:00.002-05:00

Ingredients:

1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 tsp baking soda
5 tbsp unsweetened cocoa powder
2/3 cup fat-free vanilla yogurt
2 tbsp skim milk
2 tbsp reduced-calorie margarine, melted
1/4 cup dark brown sugar
1/4 cup fat-free fudge topping
6 tbsp boiling water

Make 6 Servings

Preheat oven to 350°F. Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.

WW POINTS VALUE: 6 pts.

Note: This recipe appears on www.weightwatchers.com. Calling all chocolate lovers! This is a wonderful dessert for this upcoming winter season. This dessert will warm your kitchen and your soul because it's that delicious. Who knew that an individual chocolate cake with a chocolate pudding center would be so delicious? Even though the original directions say bake for 12-15 minutes, bake the cakes for 15-20 minutes for a cakey flavor.

Chinese-Style Broccoli

2011-12-19T22:11:00.003-05:00

Ingredients:

1 tbsp + 1 tsp canola oil
1 (1 1/2-lb.) head of broccoli, cut into florets (6 cups)
2 tbsp low-sodium soy sauce
2 garlic cloves, minced
2 tsp fresh lemon juice

Makes 4 (1-cup) Servings

Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and stir-fry for 2 minutes. Add soy sauce, garlic and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes. Serve hot.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're ever in the mood for Chinese, this is the dish for you. It's a very simple dish that can be made in 20 minutes or less and can be served over a bed of rice. Plus, the broccoli will get a kick of flavor with lemon and soy sauce. You can serve this dish over a bed of rice for a light meal or serve it with any Asian flavored dish.

Sweet-and-Sour Sauce

2011-12-17T11:28:00.000-05:00

Ingredients:

1/3 cup rice vinegar
1/3 cup packed light brown sugar
3 tbsp ketchup
2 tbsp light soy sauce
1 tsp Asian (dark) sesame oil
1 tsp minced fresh ginger
1 clove garlic, minced
2 tsp cornstarch
2 tsp water

Makes 4 Servings

In a small bowl, combine the vinegar, brown sugar, ketchup and soy sauce.
In a small saucepan, heat the oil. Add the ginger and garlic; cook until fragrant, about 30 seconds. Add the vinegar mixture and bring to a boil; boil 1 minute. Meanwhile, dissolve the cornstarch in the water; stir into the saucepan. Return to a boil and cook until mixture is thickened, 1 minutes longer.

WW POINTS VALUE: 2 pts (3 tbsp per serving)

Note: This recipe appears in the New WW Complete Cookbook. This is a quick and easy sauce to make if you are ever in the mood for Asian. You won't have to order take out again once you have this sauce on your main dish. This sauce can be used on scallops, shrimp, salmon, chicken, pork or even beef. I had this sauce on my pork last night for dinner and it was delicious. You can even use this sauce on vegetables and it will taste just as delicious.

Mint Hot Chocolate

2011-12-14T16:33:00.001-05:00

Ingredients:

6 cups skim milk
1/4 cup water
1/4 cup granulated sugar
1/2 cup fresh mint leaves, loosely packed (reseve 8 leaves for garnish)
3 1/2 oz. bittersweet chocolate, finely chopped
8 tbsp Cool Whip topping

Makes 8 Servings

Pour milk into a small saucepan and bring to a simmer over medium heat, about 5 minutes; cover and set aside. (Or warm milk in microwave to take chill off—milk should be warmed; not cooked.)
In another small saucepan, combine water, sugar and mint leaves; bring to a boil and boil for 1 minute. Reduce heat to medium-low and simmer for 5 minutes. Pour mint syrup through a fine-meshed sieve or strainer into a larger saucepan.
Add chocolate to mint syrup and reduce heat to very low; melt chocolate, stirring constantly, about 1 to 2 minutes. (Do not allow chocolate to stick to bottom of pan or overcook.) When chocolate has just melted, add 1/3 cup of warmed milk and stir to combine, being careful that chocolate does not stick to bottom of pot. When chocolate and milk are completely combined, add remaining milk to pan; increase heat to medium-low and warm through. Pour into serving cups and top each serving with about 1 1/2 tablespoons of whipped cream; garnish with mint.

WW POINTS VALUE: 5 pts (3/4 cup per serving)

Note: This recipe appears on www.weightwatchers.com. Nothing beats a cup of steaming hot cocoa when temperatures start to dip. This version is spiked with fresh mint syrup and then topped with whipped cream. Store any unused hot chocolate in the refrigerator once it has cooled (or halve the recipe so you have less leftovers). Reheat and top with whipped cream and mint before serving. The whip cream is optional but the mint chocolate is delicous on its own.

Green Beans with Mushrooms and Balsamic

2011-12-12T22:54:00.002-05:00

Ingredients:

1 lb. green beans, trimmed
1 tbsp extra-virgin olive oil
8 oz. white mushrooms, sliced
1 tbsp balsamic vinegar
salt
freshy ground black pepper

Makes 4 Servings

Cook green beans in a saucepan of lighty salted boiling water until crisp-tender, about 4 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add green beans and vinegar; season to taste with salt and pepper, toss to combine, and serve warm.

WW POINTS VALUE: 1 pt per serving

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was cooking a sirloin for dinner earlier this evening and I wanted to kick up my side dish a little. I hadn't had balsamic vinegar in a while and there were mushrooms in the fridge so I thought, "why not a little swt and bitter taste to dinner?" This side dish was very tasty and different from the typical green beans side dish. Plus, it only takes about 15 minutes to cook.

Pear Bran Muffins

2011-12-11T19:54:00.001-05:00

Ingredients:

1 1/2 cups whole-grain pastry flour
1 cup wheat bran
2 tbsp granular sugar substitute
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups 1 % or fat-free buttermilk
2 large eggs, lightly beaten
3 tbsp canola oil
1 Bosc pear, cored and cut into 1/4-inch dice
1 1/2 tsp vanilla extract

Makes 12 Servings

Heat oven to 350 F. Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, nutmeg, baking soda and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear and vanilla in another mixing bowl.
Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix to just combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

WW POINTS VALUE: 2 pts per muffin

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Muffins don't have to be fattening. They can actually be good for you if you use the right ingredients. I had these muffins and they are delicious. The combination of pears and cinnamon is delicious. I added nutmeg to this recipe because cinnamon and nutmeg go well together. You can freeze these muffins and have one on the go if you're in a hurry.

Chocolate-Banana Wontons

2011-12-06T20:18:00.001-05:00

Ingredients:

cooking spray
1 large banana, diced
6 tbsp mini chocolate chips
24 wonton wrappers, half 12 oz. package
1/2 tsp ground cinnamon
1 tbsp confectioners' sugar

Makes 4 (4 wonton) Servings

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana, cinnamon and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. Weight Watchers had some wonderful wonton recipes and this recipe looked too good to pass up. Chocolate and bananas are so sweet and such a delicious treat for dessert. I added the cinnamon to add a little flavor. This was a delcious after-dinner treat.It's like having your own little banana split in a bite-sized pouch.

Coconut Hot Cocoa

2011-12-04T21:46:00.001-05:00

Ingredients:

1/2 cup sugar
1/3 cup water
1/4 cup unsweeted cocoa
2 cups milk
1 1/2 cup light coconut milk
1/2 tsp vanilla extract

Makes 6 Servings

Whisk together sugar, water and cocoa powder in a medium saucepan set over medium heat just until cocoa and sugar dissolve. Do not bring to a simmer.
Whisk in milk, coconut milk and vanilla. Continue cooking unti lmixture is stramy and slghtly simmering around interior edges of pan, whisking occasionally, about 3-4 minutes. Pour into mugs and serve immeadiately.

WW POINTS VALUE: 4 pts (2/3 cup per serving)

Note: This recipe appears on www.weightwatchers.com. It's that time of year where you crave hot chocolate. Who does not love hot chocolate? This is a twist on a classic. The coconut milk adds a different kind of richness to this hot cocoa. The coconut hot cocoa makes a nice treat on a cold day or evening and it makes a delicious dessert without much hassle.

Sweet Potato & Red Beet Drum with Almond Flakes in a Raw Sugar-Balsamic Sauce

2011-11-18T00:02:00.001-05:00

Ingredients:

1 small sweet potato, peeled and sliced
1/4 red beet, cooked and sliced
1 1/2 cups water
2 oz. dark brown sugar
2 oz. granulated sugar
the juice of 1 lime
3 pieces star anise
1 cinnamon stick
1/2 tsp ground cinnamon
1/2 tbsp balsamic vinegar
2 tbsp almond flakes, roasted and chopped
1/2 slice pineapple to garnish

Makes 2 Servings

Pre-cook the sweet potato in a pot filled with water for 3-5 minutes.
Heat the water in a skillet; add the brown sugar and sugar, stirring until it dissolves. Add the star anise, cinnamon stick, lime juice, the sweet potato and simmer for 10-15 minutes.
Remove the anise, cinnamon stick and sweet potato from the pan; reserve the pan from the liquid. Make a puree of the sweet potato with some of the liquid that stayed in the pan or some water.
For the sauce, add the balsamic vinegar into the pan where the sweet potato was cooked and mix well (reheat of the sauce os too thick).
To serve, grab a round cookie cutter and make round beet slices. With the same cookie cutter place one layer of the sweet potato puree and 1 red beet slice ( 2 layers each). Sprinkle the almond flakes on top and garnish witht he pineapple slice and the sauce.

WW POINTS VALUE: Who Knows?

Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. I never had sweet potato or red beet before and I was anxious to try this. I felt like I was training for Iron Chef America with all the ingredients and tools I was using to make this dish. This dish is considered to be a dessert in Mexico but I would serve this as a light dinner. I don't consider sweet potatoes or beets to be dessert but they do taste good together.

Poblano Chili Strips with Corn, Cream and Cheese

2011-11-17T23:57:00.001-05:00

Ingredients:

2 oz. reduced-fat cream cheese
2 oz. (about 1/4 cup) fresh corn
1/4 cup reduced-fat milk
1/4 cup reduced-fat sour cream
1/2 small onion, finely sliced
1 poblano chili, roasted, peeled, seedless, deveined and cut into strips
2 tbsp vegetable oil
1 chicken bouillon cube
salt
freshly ground black pepper

Makes 2 Servings

Heat oil in a skillet on low heat; saute the onion. Add the corn and cook for about 3 minutes. Add the poblano chili strips.
Mix the cream cheese, sour cream and milk into a smooth, thick sauce. Season it with bouillon and mix well.
Pour the mixture into the pan with the poblano strips and onions. simmer for about 3 more minutes. Serve hot.

WW POINTS VALUE: Who Knows?

Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. This is another sauce/side dish that is so delicious and can be served with any dish-chicken, beef, pork and any kind of fish. You can even make little empanadas with this sauce or even serve this sauce on top of a crostini. You will serve this dish again and again after one bite of this sauce because it's so creamy and spicy.

Guacamole

2011-11-17T23:53:00.001-05:00

Ingredients:

1 ripe avocado, peeled (only the pulp)
2 tbsp tomatoes, finely chopped
1 tbsp white onion, finely chopped
1 tbsp coriander, finely chopped (1-2 leaves to garnish)
1 tbsp jalapeno pepper, seeded and finely chopped
2 tsp fresh lime juice
salt
freshly ground black pepper

Makes 2 Servings

In a mixing bowl, place avocado pulp and smash it all using a fork or potato masher; season with salt and pepper and add lime juice to avoid oxidation. Add the "pico de gallo" sauce: onion, tomato, jalapeno and chopped coriander. Stir well and garnish with cariander leaves. Serve immeadiately.

WW POINTS VALUE: 1 pt

Note: This recipe is somethis I learned at the Cocina Cosmopolita Culinray School in Playa Del Carmen, Mexico. Guacamole is the official appetizer of Mexico and it's important to master it. Guacamole can also be served as a side dish with chicken, fish, beef and even pork. I also learned that you can serve guacamole without the pico de gallo sauce. The jalapeno is for taste. Take out oall the seeds of the jalapeno to minimize the spiciness. Don't forget to wear gloves because your hands will burn. You can also use serrano or habanero chilies for the jalapenos if you want to turn up the heat.

Salsa Borracha

2011-11-17T23:45:00.001-05:00

Ingredients:

1/2 garlic clove, roasted
1/2 small onion, roasted and diced
1 tsp brown sugar
1 tomatillo, roasted and halved
1 dried ancho chili, seedless and soaked in hot water for 15 minutes
1 dried guajillo chili, seedless and soaked in hot water for 15 minutes
2 tbsp dark beer
salt
freshly ground black pepper

Makes 2 Servings

Spray a large skillet with cooking spray and heat skillet on medium-low heat. Roast garlic, onion and tomatillo for about 10 minutes.
Place chilies, onion, garlic, tomatillo, brown sugar, salt and pepper in a blender and blend it all for 5 seconds or into a chunky consistency sauce. Add beer and stir. Serve immeadiately.

W W POINTS VALUE: Who knows?

Note: This recipe is a dish I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. Making salsa is a very simple thing to do and this salsa goes with anything: chips, beef, chicken, pork, fish, etc. I'm not much of a beer drinker but the taste of Mexican dark beer in the salsa added a nice taste. You can find dried chilies in the Latin section of you local grocery store and they add a wonderful heat to the salsa. This salsa is better that the jarred salsa you buy in the grocery store. This salsa is also Iron Chef worthy. Bobby Flay, can you hear me know?

Grilled Beef "A La Tampiquena"

2011-11-17T22:33:00.001-05:00

Ingredients:

8 oz. of any kind of steak
1 garlic clove, minced
salt
freshly ground black pepper

Makes 2 Servings

Marinate the steak with garlic salt and pepper; let it rest at room temperature for 20 minutes. Cook the the steak on the grill to your desire.
Serve steak with one of the following side dishes: poblano chili pepper stripes with cream and cheese, guacamole or fried beans with tortilla chips

WW POINTS VALUE: Who Knows?

Note: This recipe was a dish I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. It's a very simple main dish to make and you can add your own other ingredients such as Worcestershire sauce, lime juice or even a dash of red wine for a touch more flavor.

Corn Tortillas

2011-11-16T22:01:00.001-05:00

Ingredients:

1 cup corn tortilla flour
1 tbsp all-purpose flour
1/4 tsp salt
1/2 cup warm water

Makes 2 Servings (?)

In a large, bowl, mixx all the ingredients except the water. Gradually add the water and work the mixture into a dough. Mix about 5 minutes.
Make small ball about the size of the center of your palm. Grab an iron torilla pressand cover it with 2 pieces of plastic and put a small ball of dough in between them. Close the iron tortilla press it until the dough gets flat.
Carefully remove the tortilla off the plastic bag and put it on the hot skillet. wait about 40 seconds or until the edges get a little dry and steam starts to come out of the tortilla. Flip the tortilla and wait another 40 seconds, flip it once again and press down the edges until bubbly. Repeat with the rest of the dough.
Cover the tortillas with a small damp towel to keep them warm or use a tortilla warmer.

WW POINTS VALUE: Who Knows?

Note: This recipe is a dish I learned from the Cocina Cosmopolita Cooking School in Playa Del Carmen, Mexico. These corn tortillas were used in the Corn Tortilla Soup. These are very easy to make and you can use any kind of flour with this recipe. If the dough is still sticky after mixed, add more flour to make it more doughy.Iif you don't have a tortilla press, you can use a rolling pin to make the tortilla and a soup can to cut out the size of the tortilla. You can use torillas as an appetizer as well.

Corn Tortilla Soup

2011-11-14T21:25:00.001-05:00

Ingredients:

2 garlic cloves
1/2 onion, diced
1 lime, halved
1/2 avocado, finely diced
3 ripe tomatoes, cut in quarters
1 epazote leaf
1 tbsp vegetable oil
4 corn tortillas, slivered and fried
vegetable oil to deep-fry
1 pasilla chili, deveined and seedless
2 oz. fresh cheddar, Monterey Jack or any Mexican cheese, diced
4 cups chicken broth
2 tbsp sour cream
salt
freshly ground black pepper

Makes 2 Servings

Heat oil in n a frying pan; add onion, tomatoes, garlic and fry until golden brown. Place ingredients into a blender with 1 cup of chicken broth and blend it all into a puree. Strain the mixture into a bowl until all liquid comes out. Set liquid aside.
Place puree in same frying pan and simmer for 5 minutes. Add remaining chicken broth and epazote leaf and simmer for another 5 minutes. Season with salt and pepper.
Make pasilla chili ring slices about 1/4-inch each and fry them in the pot with the oil.
To Serve: place fried tortillas, chili rings, avocado, cheese and soup at last.

WW POINTS VALUE: Who Knows?

Note: This is a recipe I learned at the Cocinca Cosmopolita Culinary School in Playa Del Carmen, Mexico. I was on vacation and I wanted to improve my Mexican culinary skills. I made this dish all by myself and it was really easy to make and it taste delicious in the end. Tortilla soup is the official soup of Mexico. I converted the Mexican recipe into American measurements so it would be easier for me and others. it may look complicated but this dish couldn't be any easier to make. This is a dish that is suitable for everyone, including vegetarians.

Chicken Saagwala

2011-10-26T19:43:00.001-04:00

Ingredients:

2 tbsp olive oil, divided
4 tsp curry powder
1 tsp ground coriander
1/2 tsp ground cumin
2 tbsp fresh ginger root,finely chopped
2 garlic cloves, finely minced
1 lb. boneless, skinless, chicken breast, cut into 1 1/2-inch cubes
2 large ripe tomatoes, seeded and chopped into 1/2-inch pieces
10 oz. spinach, baby leaves
1/2 tsp salt
1/4 cup water
2 tbsp fresh cilantro, chopped

Makes 4 Servings

Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.
Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.
Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.
Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.
Add salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.

WW POINTS VALUE 6 pts.

Note: This recipe appear on www.weightwatchers.com. It may not look appealing but it is spicy and delicious. I think is a different but new and exciting way of making chicken and vegetables for dinner. Indian food is spicy and not really a mystery when you're cooking it. This is a deliciously spicy dish and I highly recommend serving a bland side dish such as rice or raita to cool off your taste buds.

Chocolate Creme Brulee

2011-10-23T21:20:00.001-04:00

Ingredients:

3 large eggs
1 large egg yolk
1 1/2 cups granular sugar, divided
3 Tbsp unsweetened cocoa
1 oz unsweetened chocolate square
2 cups fat-free half-and-half
1 tsp vanilla extract
1/4 cup water

Makes 8 Servings

Preheat oven to 300°F. Fill the bottom of a roasting pan with 1 inch of water and place in oven.
Whisk together eggs, yolk and 1/2 cup of sugar in a medium bowl. Combine cocoa, chocolate and half & half cream in a small pot.
Heat chocolate mixture over medium heat, stirring occasionally, until chocolate is melted and steam rises from surface, about 4 to 5 minutes; pour into egg mixture, whisking constantly, then mix in vanilla. Divide among 8 small custard cups; place cups in roasting pan and bake until almost set in the middle, about 1 hour and 15 minutes. Remove from oven and chill for at least 3 hours.
When cups are thoroughly cooled, mix remaining 1 cup of sugar with 1/4 cup of water in a saucepan over medium heat; heat, gently swirling pan occasionally off heat, until sugar dissolves, about 4 minutes. Increase heat to high and cook until mixture is an amber color, stirring occasionally, about 10 minutes. Remove pan from stovetop and place bottom of pan in cold water to stop the cooking process.
Coat a tablespoon with cooking spray. Drizzle 3/4 tablespoon of sugar mixture over each custard cup, tilting cup to spread glaze evenly. Serve immediately.

WW POINTS VALUE: 7 pts.

Note: This recipe appears on www.weightwatchers.com. Creme Brulee means burnt cream in French that is made of a rich custard topped with a hard layer of caramel normally served cold. The best part is that it doesn't require any special equipment: The sugary glaze cooks on your stovetop. This French-inspired dessert will impress anyone, especially world renowned pasty chef Jacques Torres. He is THE Chocolate King and I think he will be happy you made this.

Chocolate Egg Cream

2011-10-23T21:07:00.000-04:00

Ingredients:

1/2 cup 2% reduced fat milk
2 Tbsp chocolate syrup
1 cup seltzer water

Makes 1 Serving

Pour milk into a tall glass and stir in syrup. Add seltzer and enjoy.

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. The egg cream is what some call the official beverage of New York City and it was created in the 19th Century in Brooklyn by candy store owner Louis Auster. It contains neither eggs nor ice cream and is exclusively a fountain drink. There have been attempt to bottle and sell egg cream but it hasn't been successful. Egg cream should me made fresh and can be made at home and with only 3 ingredients. This is a wonderful treat that can be enjoyed anytime, especially if you're craving a chocolate fix. You can also add your own flavored syrups to this drink but it will probably affect the points value.

South Beach Macaroni and Cheese

2011-10-23T20:49:00.001-04:00

Ingredients:

8 oz. spelt or whole wheat elbow pasta
1 tbsp trans-fat free margarine
1 tbsp whole wheat flour
1 1/4 cups fat-free half-and-half
1 cup shredded reduced-fat sharp cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

Makes 4 ( 1 1/2 cup) Servings

Heat oven to 400 F.
Bring a saucepan of salted water to a boil. Cook pasta until al dente (tender but still firm to the bite), about 6 minutes. Drain and rinse under cold water for 30 seconds.
While pasta is cooking, melt margarine in a wide, straight-sided skillet over medium heat. Add flour, reduce heat to low, and whisk continuously until flour is incorporated and cooked, about 2 minutes. Add half-and-half, bring to a simmer, and cook, whisking frequently, until blended and thickened, 3-5 minutes.
Add cheese, salt and pepper; stir until blended. Add pasta and stir until coated and warmed, 1 minute. Transfer to an 8 by 8-inch baking dish and bake for 10 minutes. Serve hot.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not like macaroni and cheese?! I think I may have found the best healthy homemade mac and cheese recipe that will out Kraft and Velveeta out of business. This mac and cheese is very cheesy, rich and creamy and good for you because you know what's in this recipe unlike the boxed mac and cheese you but at the grocery store. Cheddar cheese is mandatory for mac and cheese but you and also use other cheeses like Monterey Jack, White Cheddar, Colby and any other kind of Mexican cheese or even a combination and it will still be heavenly delicious.

Baked Catfish with Lemon Aioli

2011-10-21T19:32:00.000-04:00

Ingredients:

1 tsp dried thyme
1/8 tsp cayenne pepper
1 1/2 lbs. catfish fillets
1/4 cup mayonnaise
1 1/2 tsp fresh lemon juice
1 small garlic clove, minced
salt
freshly ground black pepper

Makes 4 Servings

Heat oven to 400 F. Mix together thyme and cayenne and rub onto catfish; season fish on both sides with salt and pepper.
Lightly coat a 9 x 13-inch baking dish with cooking spray. Bake fish until opaque and cooked throughout, about 14 minutes.
While fish is baking, combine mayonnaise, lemon juice and garlic in a small mixing bowl to make aioli. Serve fish hot with aioli.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Aioli is a fancy term for garlic mayonnaise that can easily be made at home with any kind of mayonnaise. Aioli is a great sauce for any kind of fish, chicken, steak and vegetarian dish. You can also use any kind of fish with this recipe and it will taste delicious. This dinner is also a quick and easy meal that can be made in under 20 minutes. And they say fast food is not good for you!

T-Bone Steak with Gremolata

2011-10-20T19:57:00.001-04:00

Ingredients:

3 tbsp chopped fresh parsley
2 garlic cloves, minced
2 tsp grated lemon zest
4 (1-lb.) T-bone steaks, 3/4-inch thick
salt
freshly ground black pepper

Makes 4 Servings

Combine parsley, garlic, lemon zest, and a pinch of salt and pepper in a small mixing bowl. Refrigerate until ready to use (gremolata can be made up to 4 hours ahead.)
Season steaks generously with salt and pepper. Heat a large skillet over medium-high heat. Add 2 steaks and cook 4 minutes per side for medium-rare; transfer to a plate, cover loosely with foil to keep warm, and repeat with remaining steaks. Serve with gremolata.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Gremolata is a traditional Italian garnish that is served with braised veal shanks and other meats. Gremolata is a simple combination of parsley, garlic and lemon zest. Gremolata give the streak a surprisingly vibrant flavor. You can even use the gremolata in salad as well.

Lemon Bars

2011-10-17T20:59:00.003-04:00

Ingredients:

1 1/3 cups all-purpose flour
5 tbsp light brown sugar
8 tbsp regular butter, cold, cut into 1/2- inch pieces
4 large eggs
1/2 tsp vanilla extract
1 1/2 cups powdered sugar, divided
3/4 cups fresh lemon juice
2 tsp lemon zest

Makes 24 Servings

Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars.

WW POINTS VALUE: 3 pts Yields 1 bar per serving.

Note: This recipe appears on www.weightwatchers.com. Who does not enjoy lemon bars?!. They make your lips pucker, they're tart yet sweet and they can be served for dessert, at a bake sale or ata casual gathering. Make sure the crust is HOT when you pour in the lemon mixture so they bars will come out of the pan easily. You can substitute lemon extract for the vanilla for a more tar taste. You can also change the flavor completely by using lime juice and zest instead of lemon.

South Beach Chicken Paella

2011-10-17T20:23:00.001-04:00

Ingredients:

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tbsp extra virgin olive oil
1 medium onion, chopped
1/2 cup whole-grain, qick cooking brown rice
3/4 cup roasted red bell peppers (from a jar), drained and thinly sliced
2 cups lower-sodium chicken broth
1/4 tsp saffron
3 tbsp chopped fresh parsley
salt
freshly ground black pepper

Make 4 (1 1/2-cup) Servings

Season chicken with salt and pepper. Heat oil in a large straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softetened, about 5 minutes.
Stir in rice. Add red peppers, broth and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered 3 -5 minutes. Stir in parsely, seaspn to taste with salt and pepper, and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Paella is the official dish of Spain and there are many versions of paella. As I've said before, a little saffron goes a long way lending pugent flavor and color to the dish. I've always loved chicken and rice for dinner growing up and this chicken and rice dinner adds bold new flavors to this comfort food. Even though the recipe calls for brown rice, I highly recommend using Bobma rice for that authentic Spanish flavor. Bomba rice is the rice that is used in traditional Paellas. You could also add a little white wine for a little cosmopolitan flavor as well.

Shrimp Salad in Cucumber Cups

2011-10-16T20:36:00.001-04:00

Ingredients:

1 1/4 cups water
10 whole peppercorns
1 (1/4-inch-thick) lemon slice
1 bay leaf
8 medium shrimp, peeled and deveined
4 marinated artichoke heart quarters, roughly chopped, plus 1 tsp of the liquid
1 tbsp fresh lemon juice
1 tbsp chopped fresh basil
2 medium (8-inch) cucumbers

Makes 2 (4-piece) Servings

Bring water, peppercorns, lemon slice and bay leaf to a simmer in a small saucepan over medium-high heat; simmer for 1 minute. Ad shrimp, cover pan, and remove pan from heat. Let shrimp sitting poaching liquid until opaque and cooked through, about 3-4 minutes. Transfer shrimp to a cutting board and roughly chop.
Place shrimp in a medium bowl; add artichoke hearts and the 1 teaspoon liquid, lemon juice and basil; stir to combine.
Using a sharp knife, trim ends of cucumbers. Cut each cucumber crosswise into4 pieces, each about 2 inches long. Cut straight sides down each piece to square it, leaving the peel intact just at the corners. Using a melon baller, cup a small cup, about 1 inch deep, into each cucumber piece. Fill each cup with 2 tablespoons of shrimp mixture and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you are not in the mood for a heavy dinner, it's too hot to cook or you're looking for a delicious appetizer, this dish is four you. I have now become a fan of shrimp I can't wait to cook more shrimp dishes. This appetizer is both a light and elegant it will impress anyone. The cucumbers and shrimp mixture can both be made up to 8 hours ahead of time; they just need to be wrapped, put in a covered container and put into the refrigerator. When you're ready to serve, bring all ingredients to room temperature and fill cups just before serving.

Frosted Chocolate Layer Cake

2011-10-14T16:27:00.000-04:00

Ingredients:

1 3/4 cups all purpose flour
1 3/4 cups packed light brown sugar
3/4 cups unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
6 tbsp fat-free margarine
1 1/4 cup buttermilk
3 large egg whites
2 tsp vanilla extract
1 cup boiling water
2 oz milk chocolate chips , about 4 tbsp
6 tbsp milk
16 oz. powdered sugar

Makes 16 Servings

Preheat the oven to 350 F Coat 2 (9-inch) round or square cake pans with cooking spray; set aside.
To make the cake, combine flour, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix well with a fork to break up the brown sugar; set aside.
Melt 4 tbsp of the margarine. Combine buttermilk, egg whites, melted margarine and 1 1/2 tsp of vanilla extract in a large mixing bowl; using an electric mixer, mix on low speed until blended. Gradually beat in boiling water and then add in flour mixture; mix on low speed until blended.
Pour batter into prepared pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cakes in pans on a wire rack for 20 minutes; invert cakes onto rack, remove pans and cool completely.
Eanwhile, to make the frosting, melt remaining 2 tbsp of margarine in a small saucepan over medium-low heat. Add milk and chocolate chips, cook until blended and smooth, stirring constantly with a wire whisk, about 3 minutes. Remove from heat, transfer to a large mixing bowl and stir in remaining 1/2 tsp of vanilla extract; cover surface with plastic wrap and refrigerate until cool, about 15 minutes. using an electric mixer on low speed, gradually add powdered sugar and mix until blended.
To assemble cake, spread 1/2 cup of frosting on top of one cake layer. Top with second cake layer and spread remaining frosting over top and sides; slice into 16 slices and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears on www.weightwatchers.com. It was my birthday and I wanted to make my own birthday cake and the photo for this recipe looked so delicious I couldn't pass it up. This recipe is labeled as difficult. The only difficult thing about this recipe is assembling the cake, everything else is easy. It looks overwhelming but all you have to do is have everything in its place and it's smooth sailing. Baking take time and the end product tastes delicious when it's done right. Make sure you mix your dry ingredients separately from your wet ingredients because the cake will be moist and fluffy. My mom and I LOVED this cake because it was fluffy, moist, chocolatey and delicious. It was even better than the cake mixes you but at the grocery store. You can even cut the recipe in half and the cake will still be heavenly delicious. I highly recommend making this cake fora special occasion because it's worth it.

Carrot Soup

2011-10-10T14:12:00.001-04:00

Ingredients:

3 tbsp extra-virgin olive oil
1 medium sweet onion or yellow onion, roughly chopped
3 garlic cloves, smashed and peeled
2 1/2 lbs. carrots, cut into 1/2-inch pieces
4 cups lower-sodium chicken broth
2 cups water
Ground white pepper
8 tsp reduced-fat sour cream
Mint Sprigs for garnish

Makes 8 (1-cup) Servings

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; stir to coat. Reduce heat to medium-low and cook, stirring occasionally, until they soften, about 10 minutes. Add carrots, stir to coat and cook for 10 minutes. Add broth and water and bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, 10-12 minutes.
Puree soup ina blender or food processor. Season with pepper to taste. Serve hot with a teaspoon of sour cream and a sprig of mint in each bowl.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a woderfully delicious dish that can be served for brunch, as a light lunch, dinner or as a soup for a course dinner for an special gathering. The combination of chicken broth and carrots tastes heavenly and the color combinations are beautiful.

Blue Cheese Dipping Sauce

2011-10-09T20:59:00.001-04:00

Ingredients:

2 tbsp crumbled blue cheese
1/4 cup reduced-fat sour cream
2 tbsp mayonnaise
1 tsp fresh lemon juice
1 tsp red wine vinegar
Hot pepper sauce

Makes 1/2 Cup

Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lemon juice, vinegar and pepper sauce ot taste. Transfer to a small bowl and serve.

WW POINTS VALUE: 1 pt. (1 tbsp per serving)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dipping sauce can be used for Buffalo chicken bites, a dip for crudites, salad dressing, or as a sauce for any kind of steak. It's got a nice creamy flavor that can be made anytime in less than 10 minutes.

Blueberry-Almond Bran Muffins

2011-10-09T20:37:00.000-04:00

Ingredients:

1 cup whole grain pastry flour
1 cup wheat bran
1/2 cup all-purpose white flour
2 tbsp granular sugar substitute
1 1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
1 1/4 cups 1 % or fat-free buttermilk
2 large eggs lightly beaten
1/4 cup canola oil
1 1/2 tsp vanilla extract
1 1/4 cups blueberries
1/3 cup sliced almonds

Makes 12 Servings

Heat the oven to 350 F. Lightly coat a 12-cup muffin tin with cooking spray.
In a large bowl, combine the pastry flour, wheaat bran, white flour, sugar substitute, cinnamon, baking soda, nutmeg and salt.
Ina medium bowl, whisk together buttermilk, eggs, oil and vanilla. Make a well in the center of the dry ingredients. Add wet ingredients to dry and mix just to combine; do not overmix.
Gently fold blueberries into the batter. Divide batter evenly among muffin cups. Top with almonds and gently press them into the batter. Bake muffins for 25 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes and then remove to a rack to finish cooling.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You can enjoy these muffins all year round; just use frozen berries and fold them right into the batter. The combination of cinnamon, nutmeg, blueberries, almonds an, the flours and whet bran make these muffins light and delicious. You can substitute ct for the vanilla extract for a more almond-like taste if you wish.

Balsamic Tomato and Mozzarellla Salad

2011-10-05T20:54:00.000-04:00

Ingredients:

1 tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1 tsp flaxseed oil
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 large red bell peppers, halved and seeded
2 large tomatoes, cut into 1/2" thick slices
2 ounces fresh mozzarella cheese, cut into 4 slices
1/3 cup fresh basil leaves, julienned

Makes 4 Servings

Preheat the broiler. Coat a broiler-pan rack with cooking spray.
In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and pepper. Set Aside.
Place the bell peppers, skin side up, on the prepared rack. Broil, without turning, for 10 minutes, or until skins are blackened and blistered inn spots.
Place the peppers in a paper bag and seal. Let stand for 10 minutes, or until cool enough to handle, peel the skin from the peppers and discard. Cut the peppers into 1/2"-wide strips.
Arrange the tomato slices on a platter. Place the cheese slices over the tomatoes. Scatter the pepper strips on top and sprinkle with the basil. Drizzle the dressing over the salad. Let stand for at least 15 minutes to allow the flavors to blend.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Cookbook. Tomatoes, basil and mozzarella are classic staples of Italian cooking. This is a delicious salad that can be served as a snack, light lunch or dinner or even as a side with steak, fish or chicken. If you're short on time to roast peppers, used jarred roasted peppers instead. And if you want to have a warm salad, marinate the tomatoes with the balsamic dressing, top with mozzarella and broil the tomatoes and cheese for 2 minutes and sprinkle with basil. This is a delicious salad that will make you feel like you're dining in the Italian countryside.

Chilly Chocolate

2011-10-04T22:15:00.000-04:00

Ingredients:

3 tbsp unsweetened cocoa powder
2 tbsp granular sugar substitute
Pinch of salt
3 cups cold 1 % milk
1/2 tsp vanilla extract
Ice cubes

Makes 4 (3/4-cup) Servings

In a medium bowl, stir together cocoa powder, sugar substitute and salt. Slowly pour in 1 cup of the milk and whisk until smooth. Whisk in remaining 2 cups milk and vanilla.
Fill 4 (8-ounce) glasses with ice. Pour Chilly Chocolate over ice and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I needed something to wash down my dessert and I was feeling Iron Chef-worthy (with chocolate and nuts as the secret ingredients and this drink was the perfect way to accompany this treat. The recipe calls for vanilla extract but you can use any kind of extract with this drink and it will taste just as deliicous-peppermint, almond, cherry, orange, coconut, raspberry or banana just to name a few.

Chocolate-Walnut Macaroons

2011-10-04T21:47:00.001-04:00

Ingredients:

1 cup walnuts
2 tbsp granular sugar substitute
2 tbsp sugar
2 tbsp unsweetened cocoa powder
1/4 tsp salt
1 large egg white
1/2 tsp vanilla extract

Makes 6 (2-piece) Servings

Heat oven to 325 F. Line a baking sheet with parchment paper.
Finely grind walnuts , sugar substitute, sugar, cocoa powder, and salt in a food processor. Add egg white and vanilla and pulse until mixture comes together.
Form dough into 12 (2-teaspoon) balls and place on baking sheet; gently press each ball to flatten. Bake until edges are firm to the touch, about 12 minutes. Cool on a wire rack and store in an airtight container for up to 5 days.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is an easy dessert to make if you are craving something chocolaty and nutty and moist. Macaroons are delicious anytime of the year and these ones in particular are perfect for an after-dinner snack, your kids' lunch or even your kid's bake sale. Heck, they're even perfect to leave Santa when he's delivering presents at Christmas!

Cherry Spoon Sweet with Yougurt

2011-10-04T21:14:00.000-04:00

Ingredients:

1 (16 oz) package unsweetened bing cherries
1 tsp grated lemon zest
2 tbsp granular sugar substitute
24 oz. plain fat-free or low-fat yogurt

Makes 4 Servings

Bring cherries, lemon zest, and sugar substitute to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until cherries have softened, about 5 minutes. Remove from heat and cool slightly.
Divide yogurt among 4 serving dishes. Top each serving with 1/4 cup of the cherries and serve.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Although this recipe is in the dessert section, you can have this dish for breakfast, as a light lunch or as a snack. The recipe calls for lemon zest but I highly recommend using lime zest because it will taste like a healthy version of cherry limeade. This is a nice treat that is light and you won't feel guilty eating this dish. The leftover spoon sweet can be refrigerated up to 10 days and you can even use this as an alternative to jam/jelly as a spread for toast.

Tomato-Saffron Stewed Chicken

2011-10-02T20:34:00.001-04:00

Ingredients:

4 (6 oz.) boneless, skinless chicken breasts, cut in half crosswise on the diagonal or on the bias
2 tbsp extra-virgin olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1 (28 oz.) can unsalted diced tomatoes
1/4 tsp saffron
1/4 cup fresh parsley leaves, roughly chopped
salt
freshly ground black pepper

Makes 4 Servings

Season chicken with salt and pepper. Heat oil in a large , heavy-bottomed saucepan over medium-high heat. Add chicken and cook until chicken is lightly browned, 3 minutes per side. Remove chicken from pan.
Add onion and garlic to the same pan and cook over medium-high heat for 2 minutes. Return chicken to pan, add tomaotes with juice and saffron, bring to a low boil, reduce to a simmer, and cook until sauce has thickened and chicken is cooked through, about 15 minutes. Stir in parsley, season with salt and pepper and serve.

WW POINTS VALUE: 6 PTS.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is literally a quick and easy dish to cook for dinner especially when the weather is cool and you want to warm up the kitchen. This dish is basically a chicken stew with flavor and the key flavor is saffron. Saffron is a very expensive ingredient that is used in almost every wolrd cuisine so treat saffron with the highest respect. You only need to use a small amount of saffron because a little bit if it goes a long way and that's a good thing.

Sauteed Bananas with Rum and Brown Sugar

2011-09-29T20:53:00.001-04:00

Ingredients:

4 medium-ripe bananas, peeled
2 tsp unsalted butter
1/4 cup packed dark brown sugar
3 tbsp dark rum
1/2 tsp cinnamon
1 tsp vanilla extract
1 pint vanilla fat-free forzen yogurt

Makes 4 Servings

Cut the bananas crosswise in half, then cut each in piece lengthwise in half.
Melt the butter in a large skillet over medium heat. Add the bananas, cut side down, and cook until golden brown, about 1 1/2 minutes on each side. Add the brown sugar, dark rum and cinnamon; cook until the sugar is dissolved and the mixture is syrupy, about 1 minutes. Stir in the vanilla.
Place a 1/2-cup scoop of the frozen yogurt in each of the 4 ice-cream dishes. Top each with 4 pieces of banana and about 2 tablespoons of the sauce. Serve at once.

WW POINTS VALUE: 5 pts per dish

Note: This recipe appears in the WW in 20 minutes Cookbook. The photo for this recipe looks so deliciousI had to try it myself. I am so glad I made this for dessert because it was so delicious. If you are craving a banana split, I higly recommend you make this dish. This is the banana split for adults and it will leave you full and satisfied.

Creamy Tex-Mex Bean Dip with Baked Tortilla Chips

2011-09-28T21:14:00.001-04:00

Ingredients:

4 (8-inch) whole-wheat tortillas, cut into 8 wedges each
1 (15 oz.) can balck soybeans, rinsed and drained
4 oz. reduced-fat cream cheese, cut into cubes
1/2 cup hot salsa
1 tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp chilli powder
2 tbsp shredded reduced-fat cheddar cheese

Makes 8 (1/4-cup) Servings of dip

Heat oven to 350 F. Arrange tortilla wedges on a baking sheet and bake until crisp, about 12 minutes.
While chips are baking, blend together beans, cream cheese, salsa, lime juice, cumin and chili powder in a food processor until smooth. Transfer mixture to a skillet and heat over medium-low heat, stirring constantly, until hot, 5 minutes (do not boil).
Transfer dip to a serving dish, sprinkle with cheese and serve hot with tortilla chips.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. It's football season and the baseball playoffs are coming up and you are craving chips and dip, this is the dish for you. This appetizer can be made in under 20 minutes with simple pantry items. The salsa, chili powder and cumin give the dip some heat while the cream cheese make it rich and creamy and the lime juice gives it a nice after taste. If you don't have black soybeans, regular black beans work just as well.

Egg, Bacon & Tomato "Sandwiches"

2011-09-25T21:22:00.001-04:00

Ingredients:

2 medium tomatoes, each cut into 4 slices
2 tsp Dijon mustard
1 tbsp chopped fresh tarragon
4 (1 oz.) slices Canadian bacon
1 tbsp white vinegar
4 large eggs
salt
freshly ground black pepper

Makes 4 Servings

Heat oven to 400 F.
Season tomato slices with salt and pepper; place 4 of them in a single layer in a nonreactive baking dish, spread with mustard and sprinkle with tarragon, if using.
Cook bacon in a large skillet over medium heat until lightly browned, about 2 minutes per side. Lay 1 bacon slice over each mustard-spread tomato slice. Transfer to the oven and bake until tomatoes begin to bubble, about 10 minutes.
Fill a straight-sided or wide saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a separate bowl or cup. Carefully slide each egg into the just-simmering water. Cook until desired doneness, about 3-4 minutes for soft-centered; remove with a slotted spoon, placing 1 egg atop each bacon slice. Top with remaining tomato slices and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. As I've said before, sometimes breakfast for dinner is just what you need. This "sandwich" is a twist on the classic eggs benedict or a BLT. Oven-baked tomaotes, bacon and a touch of Dijon mustard with herbs, salt and pepper give this dish some added zing.

South Beach Classic Burger

2011-09-25T20:27:00.002-04:00

Ingredients:

1 1/2 lbs. lean ground beef
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 oz. low-fat Swiss cheese slices
4 tsp Dijon mustard
4 green lettuce leaves
1 medium tomato, sliced
1 small red onion, thinly sliced

Makes 4 Servings

Heat grill or grill pan to medium-high.
Mix together beef, salt, and pepper; form into 4 patties. Grill patties to desired doneness, 4 minutes per side for medium. Top with cheese and cover; cook, until cheese is melted, 1 minute.
Remove from the heat, spread with mustard, and top with lettuce, tomato and onion; serve.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. There is nothing like having an old-fashioned burger for dinner. I'm so used to making ans eating gourmet burgers I just wanted try try a basic all-American burger. It was delicious. I highly recommend adding a minced clove of garlic and a teaspoon of Worcestershire sauce for a little more flavor. Plus, all the toppings will fill you up and you won't be hungry afterwards. South Beach burgers are so delicious you will never go to a fast food joint if you're craving for a burger.

Chicken Empanadas

2011-09-21T20:47:00.003-04:00

Ingredients:

Dough:
1 cup hot water
2 cups flour
2 eggs, lightly beaten
Pinch salt
Pinch of freshly ground black pepper

Filling:
1 lb. ground chicken breast
1 medium onion, chopped
1 tsp chili powder
1 tsp ground cilantro
3 tbsp flour
1 cup milk
2 jalapeno peppers finely diced
1/2 tsp ground cumin
1 cup reduced-fat shredded cheddar cheese or any kind of Mexican cheese
1 (14 1/2 oz) can diced tomatoes
olive oil for brushing

Makes 6 Servings

For the dough: Mix all the ingredients together and work dough until consistent. Set aside and let it rest for 20 minutes before forming the discos.
Preheat the oven to 350 F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place chicken, onion, chili and cilantro in skillet and cook until chicken is browned. stirring occasionally to break up meat, about 8 minutes. Remove chicken mixture from skillet and set aside.
Place skillet over medium-high heat and add flour. gradually aCarefully fold over the circle with contents into a semicircle. Add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
Remove skillet from heat; stir in chicken mixture, jalapenos, cumin, cheese and tomatoes.
Place the empanada dough on a floured counter top. Roll the dough out into a 1/8 inch thick layer.Cut the dough into circles with round cookie cutters or biscuit cutters. Remove the excess dough from the cut out circle. Place your filling of choice in the center of the circle.
Crimp down the edges with a fork. If the edges won't stick together, wet your finger and rub it along the inside edge of the dough and try again.
Place the empanadas in a large baking dish. Brush empanadas with olive oil. Put dish in the oven and bake for 20-25 minutes. Serve hot.

WW POINTS VALUE: 5 pts (I hope!)

Note: This recipe appears on www.weightwatchers.com, sort of. The orginal recipe appears as Turkey Enchilada Pie but after studying the recipe I decided to go the route of empanadas. Ground chicken was on sale this week at the grocery store and I was in the mood for Latin food. Empanadas are either a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, vegetables or fruits among others. I like to think of empanadas as pies and comfort fodd that will help you sleep at night. I learned how to make empanadas last year in aculinary class and I loved them. This was my forst attempt at making empanadas and my mom and I loved them. They were so filling and delicious it was like having your own little version of a Mexican Chicken Pot Pie. I highly recommend making empanadas on the weekend because they are somewhat time consuming and they are perfect for this time of year for football season and the weather is nice enough to have the oven going on and to open the house up to air out the aromas.

Boston Cream Pie

2011-09-18T22:43:00.001-04:00

Ingredients:

Cake:

1 cup cake or all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1/4 cup warm water
2 tbsp unsalted butter, melted
1 1/2 tsp vanilla extract

Custard:

1/3 cup granulated sugar
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups 1% milk
1 large egg
1 tbsp unsalted butter
2 tsp vanilla extract

Glaze:

1/3 cup confectioners' sugar
3 tbsp cocoa powder
1/2 cup fat-free sweetened condensed milk
1/2 tsp vanilla extract
1/4 tsp chocolate extract (optional)

Makes 12 Servings

To make the cake, preheat the oven to 350 F. Spray 2 (9-inch) round cake pans with nonstick spray. Line with wax paper rounds and spray with nonstick spray.
Whisk together the flour, baking powder and salt in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs until thickened, about 3 minutes. Gradually add the granulated sugar, beating until light and fluffy, about 3 minutes. Reduce the speed to low. Add the water, butter and vanilla; beat until blended. Add the flour mixture; beat until just blended. Pour the batter into the pans, dividing it evenly. Bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Let coolo completely in the pans on racks. Runa knife around the edges of the cakes to loosen them from the pans; invert onto racks. Remove the wax paper.
To make the custard, whisk together the granualted sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg until blended. Cook over medium heat, stirring constantly, until mixture simmers, about 3 minutes. Cook, stirring constantly, until thickned, about 1 minute longer. Remove the saucepan from the heat; stir in the butter and vanilla. Press a piece of plastic wrap directly onto the surface; let cool.
To make the glaze, sift together the confectionaers' sugar and cocoa in a small saucepan; stir in the condensedmilk and set over low heat. Cook, stirring, until the mixture bubblesand thickens, about 2 minutes; cook 1 minute. Remove the pan from the heat and stir in the vanilla extract and chocolate extract if using. let cool until thickened, about 10 minutes.
To assemble the cake, place 1 cake layer, bottom side up, on a serving plate. Whisk together custard until smooth; spread evenly over the layer, leaving a 1/2-inch border. Top with the remaining layer, top side up. Using a narrow metal spatula, spread the chocolate glaze evenly over the cake.

WW POINTS VALUE: 5 PTS

Note: This recipe appears in the WW All-Time Favorite Recipes Cookbook. In 1855 in Boston, the Parker House's pastry chef decided to dress up the hotel's Boston Pie, a 2 layer sponge filled with custard and dusted with confectioners' sugar, by topping it with a rich chocolate glaze. The chef renamed it the Parker House Chocolate Pie but over the years its name became the Boston Cream Pie. It still remains the signature dessert at the Omni Parker House and is the official State dessert of Massachusetts. I consider my self a Bostonian and I have always wanted make the official state dessert of Massachusetts. The cake was delicious as was the custard and the chocolate glaze was chocolatey. I screwed up on the chocolate glaze and the custard was not as custard-like but the cake was fluffy and moist. If and when I make this again, I'll make Boston Cream cupcakes so they will be easier to make and freeze.

Buttermilk Biscuits

2011-09-18T20:33:00.000-04:00

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup regular butter, cold
1/2 cup buttermilk, cold
1 Tbsp all-purpose flour, for rolling out dough

Makes 12 Servings

Preheat oven to 450 F.
In a medium bowl, combine flour, baking powder, baking soda and salt; mix well.
Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces in the size of small ppeas. (Do not blend butter in completely; dought should look lumpy.)
Mix a well in the center of dough and pour in buttermilk. work buttermilk into dough just enough to moisten all of flour; start with a pastry cutter and finish by kneading dough against side of bowl about 4-6 times until all flour has been worked in and dough comes together. Dop not overwork; small pieces of butter should still be visible.
Work on a lightly floured surface, roll out dough into a 6X8-inch rectangle, about 1/2-inch thick. Cut dough into 12 equal pieces witha sharp knife. Place biscuits on an ungreased cookir sheet and bake until tops start to turn golden, about 10-12 minutes. Yields 1 biscuits per serving.

WW POINTS VALUE: 3 PTS

Note: This recipe appears on www.weightwatchers.com. Who does not love buttermilk biscuits? These Southern favorites will give Paula Deen and other restaurant chains a run for their money they are that tasty and delicious. Most buttermilk biscuits are drenched in butter and filled with so much fat and cholesterol. These Southern favorites are rich in flavor and flaky in texture and can be served as a side dish to a fried chicken dinner or backyard picnic.

French Onion Soup

2011-09-16T20:48:00.000-04:00

Ingredients:

2 tsp extra-virgin olive oil
2 Spanish onions, slivered
1 small leek, cleaned and sliced
1 cup low-sodium beef broth
1/8 tsp freshly ground black pepper
1 cup water
2 sliced semolina bread, toasted
4 tsp grated Parmesean Cheese
1/3 cup shredded reduced-fat Swiss Cheese

Makes 2 Servings

In a small saucepan over medium heat, heat the oil. Saute the onions and leek until the onions are golden, about 15 minutes. Add the stock, pepper and water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.
Preheat the broiler. Set 2 flameproof bowls on a baking sheet. Ladle the soup into the bowls; top with the bread. Sprinkle with the Parmesean, then with the Swiss cheese. Broil until the cheese melts, about 2 minutes.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. Soup is the best comfort food when the weather is cold. French onion soup is so deliciously comforting and a classic French bistro dish. Even though the recipe calls for 2 Spanich onions, you only need 1 Spanish onion because you'll be pretty full with the bread, cheese, onion and leek.

Ocean Breezes

2011-09-14T20:56:00.001-04:00

Ingredients:

1/2 pink or red grapefruit, peeled and roughly chopped
1/2 cup unsweetened cranberry juice
2 tbsp fresh lime juice
1 tbsp granular sugar substitute
2 cups chilled sugar-free cranberry seltzer water
4 lime wedges

Makes 4 (1-Cup) Servings

In a blender, combine grapefruit, cranberry juice, lime juice and sugar substitute; puree until smooth. Slowly add seltzer and stir gently with a wooden spoon to blend. Pour Ocean Breezes into 4 large martini glasses, garnish with lime wedges and serve.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet taste of Summer Cookbook. I have passed this recipe over and over and I finally decided to try it. The weather was warm and I needed a cool refreshing drink. This beverage is a bubbly fruit punch with tasty flavors and it makes you feel like you're on a tropical island regardless of where you are. I highly recommend you have this drink as an after-dinner drink or serve it with a tropical dish for that authentic beach flair.

Shrimp Scampi-South Beach Style

2011-09-11T20:42:00.002-04:00

Ingredients:

1 1/2 lbs. fresh or thawed frozen shrimp, peeled and deveined
3 tbsp trans-fat-free margarine
4 garlic cloves, minced
1/4 cup fresh lemon juce
3 tbsp chopped fresh parsley
1/8 tsp red pepper flakes
salt
freshly ground black pepper

Makes 4 Servings

Rinse shrimp under cold water and pat dry well with a paper towel. Season with salt and pepper.
Heat margarine and garlic in a large skillet over medium heat until melted and bubbling, 1-2 minutes. Add shrimp and stir to coat with margarine.
Add lemon juice, parsley and red pepper flakes; cook, stirring occasionally, until shrimp are pink, about 2 minutes; do not overcook or the shrimp will be tough. Remove from the heat, season with salt and pepper and serve hot.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I have now come to really enjoy shrimp and I wanted to try to cook a classic for dinner. My first time cooking shrimp was a success. The shrimp was cooked beautifully and was nice and tender with all the buttery, garlic and lemon flavors. If you can't go out to a restaurant and order this dish, let this classic dish come to your table in under 30 minutes. You can serve this dish alongside Caesar Salad or over whole wheat pasta.

Chicken Yakitori

2011-09-10T23:15:00.001-04:00

Ingredients:

1 1/2 lbs. boneless, skinless chicken breast cut into 1-inch pieces
10 scallions, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch squares
1/3 cup low-sodium soy sauce
3 tbsp mirin or rice wine
2 tsp dark sesame oil
2 tbsp grated fresh ginger
2 garlic cloves, minced

Special Equipment:

8 (8-inch) skewers (if wooden, soak inwater for 30 minutes)

Makes 4 Servings

Heat oven to broil
Thread chicen, scallions and pepper onto skewers; place in a large shallow dish. Whisk together soy sauce, mirin, oil, ginger and garlic. Cover skewers with 1/2 cup of the mixture and marinate at room temperature for 10 minutes; set aside remaining soy sauce mixture for dressed cooked skewers.
Lightly coat a broiler pan with cooking spray. Place skewers on the pan, reserving marinade. Broil, turning skewers and basting occasionally wth reserved marinade, unti lchicken is no longer pink, about 10 minutes.
Serve hot with reserved soy sauce mixture.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you ever saw the photo in the cookbook, you would want to cook and eat these skewers. The weather was beautiful and I wanted to cook and delicious chicken dish. Plus, I saw Bobby Flay make Tuna Yakitori on his show, 'Bobby's BBQ Addiction' and he made it look so easy to make. The flavors of ginger, sesame, and garlic leaves a heavenly scent and taste in your mouth. Yakitori is a common Japanese type of skwered chicken and can also refer to skewered food in general. You can find mirin or rice wine in the Asian section of the grocery store or health food store or you can substitute 1/3 cup dry white wine + 2 tsp granulated sugar. This dish alone was heavenly delicious without rice, veggies or any other side dish. The chicken, red peppers and scallions will quickly fill you up. I highly recommend serving this dish at a BBQ or during your favorite ballgame, whether it be football, basketball, baseball or hockey and this dish will be a hit. Iron Chefs Morimoto and Bobby Flay and Super Chef Ming Tsai will be very proud of you for making it as well.

Cocoa Brownies

2011-09-06T22:41:00.001-04:00

Ingredients:

3/4 cup unsweetened cocoa powder
3/4 cup sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup low-fat plain yogurt
2 tbsp vanilla extract

Makes 16 Servings

Preheat oven to 350 F
Whisk the coca powder, sugar, flour, baking powder and salt in a large bowl. The use a wooden spoon to stir in the yogurt and vanilla until smooth but quite thick.
Coat an 8-inch square baking pan with cooking spray. Spread the thick batter into the pan, evenly to the corners.
Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, about 20 minutes. Cool on a wire rack for 15 minutes before cutting into 16 squares, 2X2-inches each.

WW POINTS VALUE: 2 pts (1 square per serving)

Note: This recipe appears on www.weightwatchers.com. I was craving chocolate and I was desperately searching for a good recipe and I came across this one and I had to try this recipe. Boy was I glad I did. This brownie recipe was easy to make and delicious to eat. They are fudgy and rich and very easy to make, plus they give you your urgent chocolate fix when you need it. This recipe is also a favorite of Jennifer Hudson and I'd say she has pretty good taste!

Individual Lemon Souffles

2011-09-06T22:21:00.001-04:00

Ingredients:

2 tbsp sugar
1/2 cup sugar
2 tbsp cornstarch
1/3 cup lemon juice
1/3 cup water
4 large egg whites
1/4 tsp cream of tartar

Makes 6 Servings

Preheat the oven to 350 F. Coat 6 1-cup souffle dishes with cooking spray. Coat with 2 tbsp sugar, tapping out excess so dishes are evenly coated.
In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to a mixing bowl. Let cool to room temperature.
Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among souffle dishes and smooth tops.
Set in a roasting pan and add hot water to come halfway up the sides of dishes. Bake 20 minutes. Serve immediately.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. This is a delicious dessert that is light and airy and will melt in your mouth. If you don't have any lemon juice on hand, any citrus fruit will do such as lime, orange, grapefruit, tangerine, etc. Souffles are just as enjoyable cold as they are out of the oven so whatever you don't eat put in the fridge for a snack for later.

Quick Chicken Tagine

2011-09-06T20:59:00.001-04:00

Ingredients:

2 garlic cloves
2 (3-inch) pieces lemon zest
3 tbsp chopped fresh parsley, plus leaves for garnish
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cinnamon
freshly ground black pepper
1 tbsp extra-virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 (14-oz) can no-salt-added diced tomatoes, with juices
3 tbsp fresh lemon juice
2 medium zucchini, cut into 1/2-inch cubes
20 pitted medium green olives, halved
Pinch of salt

Makes 4 (1 1/2-cups)

On a cutting board, finely chop 1 clove of the garlic together with 1 piece of lemon zest and 1 tablespoon of the parsley to make a rough paste; transfer to a small bowl and set aside. Mince remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon and pepper.
In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3-4 minutes. Transfer chicken to a plate.
Reduce the heat under the skillet to medium and add onion and spice mixture; Cook, stirring occasionally, until onion is softened and spices are aromatic, 2-3 minutes. Add tomatoes and their juices and lemon juice, scraping up any brown bits clinging to the skillet; bring to a simmer. Return chicken pieces and their juices to the skillet and cook for 5 minutes. Add zucchini, olives, remaining lemon zest and remaining 2 tbsp parsley; stir gently to combine. Reduce the heat to low,cover, and cook until chicken is cooked through, 10 minutes more. Lightly season with salt and pepper. Divide tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves.

WW POINTS VALUE: 6 PTS

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was time for a chicken dish and I wanted to cook something new and the photo in the cookbook looked so delicious I had to try it plus I saw Iron Chef Cat Cora make Lamb Tagine on Iron Chef America. Tagine is a Moroccan stew made with meat or poultry, vegetables, olives and preserved lemon. This dish can be made in under and hour the is smells heavenly when you're cooking it. Tagine is also a spicy dish but a different kind of spicy with the aromatic mixture of coriander, cumin and cinnamon. This is also a very filling dish with the chicken and vegetables. If you don't like olives, you can omit them if you want and it will still be delicious. You could also use turkey or lamb in place of the chicken if you'd like. This dish was so spicy and aromatic it took me back to Morocco it was that good.

Mango-Peach Smoothie

2011-09-06T20:02:00.001-04:00

Ingredients:

1 mango, peeled, pitted and cut into chunks (about 1 cup)
2 peaches, pitted and cut into chunks (1 cup)
1/2 cup plain fat-free yougurt
2 tbsp honey
6 ice cubes

Makes 2 Servings

Conbine all ingredients in a blender and process until thick and smooth, about 2 minutes. Pour into 2 glasses.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a cold and refreshing drink that can be served at breakfast, lunch, dinner or even as a light snack. It's a tasty drink for breakfast and a great way to get your sevings of fruit for the day. The honey adds a little bit of sweetness to this drink.

Barbecue Salmon-Asian Fusion Style

2011-09-03T21:05:00.001-04:00

Ingredients:

Salmon:
1 1/2 lbs. skin-on salmon fillet ([4] 6 oz. fillets)
3/4 cup prepared barbecue sauce
2 tbsp rice wine vinegar
2 tbsp finely chopped scallions
1 tsp finely grated ginger
Chives, chopped, for garnish

Vegetables:
1/2 head napa cabbage
1/2 head radicchio
1 1/2 tsp extra virgin olive oil
1 lb. oyster mushrooms, chopped
1 cup sake or white wine
1/4 tsp salt
1/4 tsp pepper

Chinese Mustard Sauce:
2 tbsp mayonnaise
Dash of mustard powder
1/8 tsp Dijon mustard
3/4 tsp rice wine vinegar
1 1/2 tsp finely chopped scallions
salt
freshly ground black pepper

Makes 4 Servings

To make the salmon:

Preheat the grill. Leave skin on salmon if desired.
Place the barbecue sauce, vinegar, scallions and ginger in a blender and mix.
Start grilling the salmon to the desired doneness and baste with barbecue sauce mixture as grilling. (If you like the skin, first grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.)

To make the Vegetables:

Take out the hard bottom center of the greens. Chiffonade the greens. Heat a saute pan over high heat. Add the oil and saute the cabbage, radicchio and mushrooms quickly. (They should stay crisp.) Before taking the vegetables out of the pan, deglaze the pan with the sake or white wine. Add salt and pepper.

To make the Chinese Mustard Sauce:

Place the mayonnaise, mustard powder, Dijon mustard, vinegar, scallion, and salt and pepper to taste in a blender and mix.

To plate:

Place sauteed vegetables in the center of each plate. Put five dots of Chinese Mustard Sauce around the vegetables. Place the salmon on top of the vegetables. Sprinkle the plates with chopped chives.

WW POINTS VALUE: 12 PTS

Note: This recipe appears in the South Beach Diet Cookbook. I wanted to clean out some of the food in the fridge and I have looked at this recipe so many times I had to try it for dinner tonight. This dish appears on the menu of China Grill in Miami courtesy of Chef Keyvan Behnam. China Grill has been a Miami hot spot since it opened in 1995 and offers "World Fusion" cuisine. The picture of this dish is beautiful and I wanted to replicate it but it didn't go that way. However, the taste of this dish is delicious and you can taste the world fusion of East-Meets-West with the Chinese flavors with the white wine and barbecue sauce and mustard. The salmon was also delicious and cooked beautifully. My mom doesn't like to eat salmon but she enjoyed this dish. I just loved how the barbecue sauce blended with the mustard sauce and how the white wine vegetables and salmon melted in your mouth. It really was funky fusion in your mouth. I highly recommend this dish on a weekend dinner or for a special occasion because this dish is worth the time and effort. It may look like a lot but it's very simple to make. Thank you Chef Keyvan Behman. I look forward to your other recipes as well.

Mini Cherry Cheesecakes

2011-09-01T21:30:00.000-04:00

Ingredients:

8 graham crakers, mashed into crumbs
2 tbsp reduced-calorie margarine, melted
4 oz. fat-free cream cheese
4 oz. light cream cheese
2 tbsp fresh lemon juice
2 large egg whites
1 tsp vanilla extract
1/3 cup sugar
20 oz. light fruit pie filling, cherry, warmed or 20 oz. cherries, warmed

Makes 12 Servings

Preheat oven to 375 F. Place 12 cupcake liners in a cupcake pan. Combine graham craker crumbs and margarine; mix well.
Spoon 1 tbsp of crumb mixture into the bottome of each liner and press down gently. Refrigerate until ready to fill.
Beat cream cheeses until fluffy andadd lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into crumb cups. Bake for 15 minutes. Cool. Top each cheesecake with 1 tbsp cherry filling.

WW POINTS VALUE: 3

Note: This recipe appears on www.weightwatchers.com. Who does not love cheesecake?!?! If you are ever having a craving for cheesecake but you want to watch your health, this is the recipe for you. The calories are cut fr this yummy dessert and you won't feel guilty eating it. I do highly recommend using 8 oz of either fat-free or light cream cheese to save money and use real cherries insterad of pie filling. One bite of this mini cheesecake and your taste buds will be in heaven with the creaminess of the cherries and cheese and graham crakers melting in your mouth.

London Broil

2011-09-01T20:47:00.001-04:00

Ingredients:

1 (1-lb.) top round or sirloin tip steak, trimmed of all visible fat
1/2 cup dry red wine
1 garlic clove, minced
Freshly ground black pepper
1 sprig, fresh rosemary, chopped
1/2 tsp salt

Makes 4 Servings

Place the steak in a gallon-size zip-close plastic bag; add the wine, garlic and pepper, then lightly rub the marinade into the meat. Add the rosemary (if using dried, add with other ingredients). Seal the bag, squeezing out any air; turn to coat the steak. Refrigerate, turning the bag occasionally, overnight or up to 24 hours.Remove the steak from the refirgerator about 30 minutes before broiling.
Preheat the broiler at leat 20 minutes. Transfer the steak to the broiler rack; discard the marinade. Broil 3 inches from the heat, turning once then salting the cooked side, about 4 minutes on each side.Transfer the steak to a cutting board; let stand 2-3 minuts, then cut across the grain into 16 slices.

WW POINTS VALUE: 3 PTS (4 Slices)

Note: This recipe appears in the WW New Complete Cookbook. Attention all steak lovers: this dish is for you. There's nothing like a nice big piece of juicy steak marinated in red wine, garlic and herbs with your choice of sides. You can have some of the leftover steak for lunch as a sandwich or in a salad and it will taste just as delicious.

Pork Scaloppine with Herbs

2011-09-01T20:30:00.000-04:00

Ingredients:

1 1/2 lbs. pork cutlets
1 tsp dried basil
1 tsp dried thyme
1 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
2 tbsp capers, drained and rinsed
salt
freshly ground black pepper

Makes 4 Servings

Pound cutlets to 1/4 -inch thickness; rub with basil and thyme and season wth salt and pepper.
Heat oil in a large skillet over medium-high heat. Add pork and cook for 2 minutes per side. Remove to a plate loosely cover with foil to keep warm.
Add lemon juice and capers to skillet; bring t boil and cook until slightly reduced, about 1 minute. Top pork with sauce and serve hot.

WW POINTS VALUE: 7 PTS

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Scaloppine is an Italian cuisine that consists of thinly sliced meat (veal or chicken) that is dredged in flour, sauteed, then heated and served with a wine or tomato sauce which denotes a caper and lemon sauce. This is a new take on Scaloppine that includes dried herbs, fresh lemon juice and capers. These herbs and saucewill give this pork dish a vibrant look and taste in your mouth that's perfect for dinner any night of the week.

Southwestern Egg Salad

2011-09-01T20:06:00.001-04:00

Ingredients:

6 medium whole hard-boiled eggs
2 medium scallions, finely chopped
1 jalapeno pepper, seeded and finely diced
1 tbsp cilantro, minced
1/2 small sweet red pepper, finely chopped
1/4 cup fat-free mayonnaise
1 tbsp salsa
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp freshly ground black pepper

Makes 4 Servings

Peel eggs, mash with a fork or potato masher ina large bowl. Add remaining ingredients and mix thoroughly to coat.
Serve egg salad in a cored bell pepper, over mixed greens or on its own in a bowl.

WW POINTS VALUE: 3 pts. (1/2 cup per serving)

Note: This recipe appears on www.weightwatchers.com. I have now become quite a fan of eggs, deviled, poached, omelette, fritatta, you name it. Egg salad is bascially deviled eggs all mushed up with some flavor and seasoning. This egg salad has the flavors of the Southwest. The original recipe calls for a teaspoon of green chili peppers but I used a jalapeno pepper for a little more flavor and heat. This egg salad was delicious and it made my mouth pop. Plus, eating this egg salad will fill you up in no time. AND... Iron Chefs Bobby Flay and Jose Garces will be happy that you made this dish.

Cran-Gria

2011-08-28T21:47:00.000-04:00

Ingredients:

1 1/4 cups unsweetened cranberry juice
1 cup blueberries, roughly chopped
1 peach, thinly sliced
3 tbsp granular sugar substitute
1 lime, thinly sliced
1 1/2 cups chilled seltzer water
Ice cubes

Makes 4 (1-cup) Servings

In a large pitcher, combine the cranberry juice, blueberries, peach, sugar substitute and lime; stir well to dissolvce sugar substitute. Let mixture sit at room temperature until flavors blend, about 30 minutes. Add seltzer and stir to combine.
Fill 4 (10 oz.) glasses with ice cubes. Pour Cran-gria over ice, add a few pieces of fruit from the pitcher to each glass, and serve.

WW POINTS VALUE: 1 Pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summer is still here and you're looking for a cool refreshing drink to cool you down, then this is the beverage for you. This beverage is the first beverage recipe in the cookbook and if you ever saw the photo of the Cran-gria, you would want to make this drink too. A sangria is a classic Spanish drink and this drink offers a refreshing and fruity twist. You can serve this Cran-gria from a clear pitcher or punch bowl and use wineglasses to show off the fruit.

Classic Deviled Eggs

2011-08-28T20:42:00.000-04:00

Ingredients:

4 hard-cooked eggs, peeled and halved lengthwise
2 tsp reduced-calorie mayonnaise
1 tsp ketchup
1 tsp Dijon mustard
1/4 tsp cayenne pepper
1/8 tsp salt

Makes 4 Servings

Remove the yolks from the egg halves; set the whites aside. In a medium bowl, mash the egg yolks with a fork; mix in the mayonnaise, ketchup, mustard, cayenne, and salt.
Spoon the yolk mixture evenly into the egg whites.

WW POINTS VALUE: 2 Pts. (2 filled egg halves)

Note: This recipe appears in the WW New Complete Cookbook. I have now become a fan of eggs and deviled eggs have become quite popular with my mom. Deviled eggs can be used as a delicious party appetizer, light lunch or snack. Deviled eggs may take some time to prepare them but they are worth the time and effort. The secret to hard-cooked eggs: Place the eggs in a saucepan and add enough water to cover by 1-inch. Then bring the water just to a boil; then remove the pan from the heat, cover and let stand 15-20 miinutes. Then run cold water over the eggs to stop the ccoking process and place in the refridgerator for about 30-45 minutes before cracking them and removing the yolks. Even though the recipe calls for Dijon mustard, I highly recommend using dry mustard so the egg yolk mixture doesn't get to runny.

Chocolate Fondue

2011-08-28T20:19:00.000-04:00

Ingredients:

1/3 cup skim milk
1/2 cup evaporated fat-free milk
3/4 cup unsweetened cocoa powder
6 oz. semisweet chocolate, chopped
1 cup sugar
1/4 cup water
2 tbsp light corn syrup
1/2 tsp ground cinnamon (optional)
8 oz. angel food cake, cut into 1-inch cubes (about 10 cups)
24 strawberries, stemmed

Makes 12 Servings

In a medium saucepan, whisk together the skim milk, evaoprated milk and cocoa powder until the cocoa dissolves. Add the chocolate and cook over medium-low heat, stirring constantly, until melted and the mixture is smooth.
Stir in the sugar, water and corn syrup. Cook, stirring constantly, until the mixture is smooth, 4-6 minutes. Transfer mixture to a fondue pot and set over moderate heat. Serve at once, with the angel food cake cubes and the strawberries for dipping.

WW POINTS VALUE: 4 pts (3 tbsp fondue with 3/4 cup cake and 2 strawberries)

Note: This recipe appears in the WW New Complete Cookbook. This is an easy and elegant dessert that features fresh fruit and fat-free angel food cake. The orginal recipe in the cookbook called for whole milk but skim milk will work just as well. You can also substitute bittersweet chocolate for the semisweet chocolate as well. I added the ground cinnamon for a pinch of Mexican flavor and it is delicious. You can serve other fruits with this fondue such as apples, bananas, pitted cherries, grapes, orange slices, etc. This fondue will also give you your chocolate fix when you need it.

Spinach with Garlic and Pine Nuts

2011-08-25T19:54:00.001-04:00

Ingredients:

1 lb. spinach leaves, tough stems removed (7-8 cups loosely packed)
1 tbsp extra-virgin olive oil
2 tbsp pine nuts
2 garlic cloves, sliced
salt
freshly ground black pepper

Makes 4 (3/4-cup) Servings

Wash spinach and spin dry, leaving some droplets of water on leaves.
Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until lightly golden, about 3 minutes. Add garlic and cook 1 minutes more. Add spinach to the pan, in batches if necessary, and saute until starting to wilt, 30 seconds. Cook, stirring and tossing frequently until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve.

WW POINTS VALUE: 2 PTS.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was cooking Mustard-Crusted Steak on the grill and I needed a healthy side dish to go with the steak and this looked simple and delicious. This dish was very simple to make and delicious to eat. The aromas of olive oil and garlic is so heavenly delicious it will make your mouth water. This side dish can go with any main dish for lunch or dinner. If you are looking for a steak dinner, I highly recommend Mustard-Crusted Steak served with Spinach with Garlic and Pine Nuts and a Savory Cheddar Cheese Biscuit. I guarantee you won't go out to a steakhouse again after this meal.

Pork Kebabs with Scallion-Chili Paste

2011-08-23T22:32:00.000-04:00

Ingredients:

6 scallions, roughly chopped
1/2 cup cilantro leaves
1 tbsp rice vinegar
2 tsp Asian fish sauce
1 tsp chili paste (from a jar)
1 1/2 lbs. pork top loin, cut into 1-inch cubes
2 medium zucchini, cut into 1-inch-thick rounds
2 garlic cloves, minced
1 tsp canola oil
salt
freshly ground black pepper
8 (12-inch) skewers

Makes 4 Servings

In a food processor, combine scallions and cilantro; pulse until finely chopped. Add vinegar, fish sauce, and chili paste; process untila rough paste forms, about 30 seconds. Transfer scallion-chili paste to a medium bowl, add pork, and turn to coat well.
In another medium bowl, toss zucchini with garlic and oil. Thread pork and zucchini evenly onto skewers, alternating pieces.
Lightly coat a grill or grill pan with cooking spray and heat ot medium-high. Grill kebabs, turning frequently, until pork is just cooked through, 10-12 minutes. Season lightly with salt and pepper and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The weather was nice and I wanted to grill my dinner and I was in the mood for Asian. Asian food grilled is so delicious. If you don't have skewers, don't worry. You can grill the pork as a whole and put the zucchini and other vegetables wrapped in tin foil and have grilled roasted vegetables as a side and your meal will be just as delicious. The scallion-chili paste may not look appealing but it tastes really delicious. Chili paste is universal and can be used in dishes such as burgers, stir-fries, homemade sauces and condiments and even in eggs.

Eggless Caesar Salad

2011-08-23T22:04:00.000-04:00

Ingredients:

1 tbsp fresh lemon juice
2 anchovy fillets, minced
1 garlic clove, minced
1/2 tsp Dijon mustard
1/2 cup extra-virgin olive oil
1 tbsp finely grated Parmesean cheese
1 (1 1/2-lb.) head romaine lettuce, chopped (8-10 cups)
salt
freshly ground black pepper

Makes 4 (2-cup) Servings

Whisk together lemon juice, anchovy, garlic, and mustard in a large mixing bowl; slowly whisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve.

WW POINTS VALUE: 4pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Caesar salad? Once in a while, you have this craving for a Caesar salad but you think, 'I have to go out to a fancy restaurant and order it.' Not anymore you don't. You can make this classic dish in your kitchen in 15 minutes. You won't miss the eggs in this dish either because it's a very filling dish that will ease your hunger and satisfy your appetite. You can top it with grilled chicken or shrip to make it a lunch or dinner or you can add your own homemmade multigrain croutons to the salad. I highly recommend using mutligrain bread toasted abd brushed with olive oil and sliced into 1/2-inch cubes and tossed into the salad. Salt is optional because the anchovies already add some saltiness to the dish.

Strawberry-Blueberry Crunch

2011-08-22T21:56:00.000-04:00

Ingredients:

1/4 cup whole almonds plus 2 tbsp sliced almonds
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp trans-fat-free margarine
2 cups sliced strawberries
1 cup blueberries
1 tbsp granular sugar substitute
6 tbsp part-skim ricotta cheese

Makes 6 (1/2 -cup)Servings

Preheat the oven to 350 F.
In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon and nutmeg. Add margarine and stir to combine.
Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of riccota.

WW POINTS VALUE: 2 Pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have now become to love cooked fruit and I wanted a sweet dessert to make me feel satisfied and this recipe looked to good to pass up. Plus it was a good excuse to clean out the fridge and cook in nice weather. This dessert was so delicious with cooked fruit mixed with spices and almonds topped with riccota is a heavenly dessert. It's a warm baked dessert that requires little effort and couldn't be any easier to make. This dessert can be served all year round especially for the 4th of July and any other patriotic holiday with colors that represent America's color. Heck, you can even serve this dish at a New England Patriots' party or a Boston Red Sox Party for that matter!

Swiss Cheese and Vegetable Omelet

2011-08-21T22:19:00.000-04:00

Ingredients:

2 tsp extra-virgin olive oil, divided
1/2 small onion, thinly sliced
1/2 bell pepper, any color, cut into 1/4-inch squares
1 small plum tomato, diced
1/4 tsp dried basil
3 eggs, lightly beaten
1/4 tsp salt
Pinch freshly ground black pepper
1 oz. reduced-fat Swiss cheese, finely grated, (1/4 cup)

Makes 2 Servings

Heat 1 tsp of the oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add bell pepper, tomato and basil; cook 3 minutes more. Transfer vegetables to a plate.
Season eggs with salt and pepper. Heat remaining oil in the same skillet over medium heat, add eggs, and let sit for 30 seconds. using a heatproof spatula, gently lift eggs while tilting the pan to allow uncooked eggs to run underneath until eggs are set, about 1 minute. Sprinkle cheese and vegetables over half of omelet. Fold omelet over filling, slide onto a plate, cut in half, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Omelets aren't just served at breakfast anymore; you can have them for brunch, lunch and even dinner. I highly recommend this dish for dinner because they are times where you don't feel like cooking but you're hungry and you want to feel satisfied. Even though the recipe calls for the basil to be mixed with the vegetables, you can use the seasoning mixed in with the egg and it will taste just as delicious. You can also use oregano, parsley, rosemary or any other Italian herb with this dish and use any kind of shredded Italian cheese with this dish and it will still be delicious.

Spiced Grouper with Mild Chile Puree

2011-08-21T21:21:00.000-04:00

Ingredients:

Sauce:
1 (4 oz.) can whole green chiles, drained
2 tbsp reduced-fat sour cream
1/4 tsp salt

Fish:
1 tbsp ground cumin
1/4 tsp cayenne pepper
4 (6 oz.) grouper fillets, about 1/2-inch thick
2 tsp extra-virgin olive oil
1 lime, cut into wedges
salt
freshly ground black pepper

Makes 4 Servings

For the sauce: Chop chilies, sour cream and salt in a food processor until well blended.
For the fish: Mix cumin and cayenne together and rub into both sides of the fish. Season fish well with salt and pepper.
Heat 1 tsp of the oil in a large skillet over medium-high heat, add 2 grouper fillets and cook until opaque and tender, about 3 minutes per side. Repeat with remaining oil and fish. Squeeze lime over fish and serve with hot sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was craving fish and I wanted a Latin flavor and this looked good. Miled chilies blend very well with cumin and lime. I made this dish with cod for a meaty flavor. Or fishy flavor? This dish was fair abut I would try it again with grouper or snapper to see how it tastes. I really enjoyed the flavors of cumin and lime but I would probably use mayonnaise instead of sour cream for the sauce because mayonnaise tastes better with fish because it has more flavor and it's thicker in texture.

Mexican-Style Chocolate Bananas

2011-08-21T20:51:00.000-04:00

Ingredients:

1/3 cup bittersweet chocolate chips
1/4 tsp ground cinnamon
2 medium bananas, peeled and cut into 8 pieces each

Makes 4 (4-piece) Servings

Heat chocolate in a small skillet over low heat until melted, about 2 minutes. Add cinnamon and stir to combine.
Holding 1 piece of the banana by the end, dip it into the chocolate mixture to coat the other end. Place it, chocolate end up, on a clean plate. Repeat with remaining banana pieces, coating the pointed ends of the four "tip" pieces (gently reheat chocolate if necessary). Serve or place in the refirgerator until chocolate hardens, about 15 minutes.

WW POINTS VALUE: 3pts

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. If you are craving something heavenly sweet and delicious, this is the treat for you. This 3-ingredients fix will give you a big flavor out of these little bites. Cinnamon and chocolate are what I call the official flavors of sweet Mexican dishes. The Mexican chocolate mixture can be served with any kind of fruit and the dessert will still be delightful you'll feel like you're walking the beaches of Mexico at sunset.

Herb and Citrus Cream Cheese on Cucumber Wheels

2011-08-21T20:05:00.000-04:00

Ingredients:

4 oz. reduced-fat cream cheese, at room temperature
3 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
2 tsp minced red onion
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
1/8 tsp freshly ground black pepper
1 large (8-inch-long) cucumber or 2 smaller cucumbers

Makes 10 (3-piece) Servings

Whisk together cream cheese , basil, parsley, onion, zest, lemon juice, and pepper in a medium bowl.
Trim cucumber ends and peel cucumber lengthwise wo make "zebra strips," alternating peeled and unpeeled sections. Slice into 30 (1/4-inch-thick) rounds.
Top each cucumber round with a heaping 1/2 tsp cheese mixture. Transfer to a platter and serve.

WW POINTS VALUE: 1 Pt.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. This is a mice treat as a light lunch or snack that will fill you up and lighten your taste buds. Vegetables and cream cheese is a delightlful treat. If you can find garden vegetable cream cheese, use it for this recipe and the recipe will be just as delicious. You can also use this cream cheese dip with other assorted vegetables as well. The cream cheese mixture can be made up to 2 days in advance and refrigerated in a covered container. Bring the cheese to room temperature before spreading.

Spaghetti with Ricotta and Fresh Tomato Sauce

2011-08-17T21:42:00.000-04:00

Ingredients:

8 oz. whole-wheat spaghetti
6 large plum tomatoes, finely chopped
3/4 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesean cheese
1/2 cup chopped fresh basil, plus basil leaves for garnish
3 garlic cloves, minced
2 tsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp freshly ground black pepper

Makes 4 ( 1 1/2-cup)

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to the package directions al dente.
While pasta is cooking, in a large bowl,combine the tomatoes, ricotta, Parmasean, chopped basil and garlic.
Reserve 1/4 cup of the pasta cooking liquid, drain pasta. Add pasta to the bowl with tomato mixture. Add oil, salt and pepper; toss gently. Add reserved cooking liquid and stir to make a sauce. Garnish with basil leaves and serve warm.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Taste Summer Cookbook. I have always wanted to try this recipe and today was the perfect day for this dish because it was a little hot outside to grill and I wanted some comfort food to fill me up. This was such a delicious dish I would have it again. The taste of a summer-fresh tomato from the farmers' market mixed in with ricotta, basil and Parmesean cheese. This dish is perfect for warm weather dinning because the only thing you have ot cook is the pasta. The sauce is cold and heavenly and can be used to make a different kind of grilled cheese sandwich for lunch the next day (if you have any sauce leftover!). I like to think of this dish as the alternative to spaghetti and meatballs and it's the perfect meal for vegetarians. One bite of this dish and you'll feel like you're in Italy.

Grilled Chipotle Onion Rings

2011-08-17T19:50:00.000-04:00

Ingredients:

2 medium onions, cut into 1/2-inch-thick rounds
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 canned chipotle chiles in adobo, rinsed, seeded, and minced
2 tsp fresh lime juice

Makes 4 (1/2 cup) Servings

Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
In a medium bowl, toss onions with salt and pepper (rings can separate). Grill onions, turning occsaionally, until lightly browned, 10-12 minutes. Return onions to bowl, add chiles and lime juice, and toss until the onions are well coated. Serve warm.

WW POINTS VALUE: 0 PTS

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The heat wave has escaped us for now and this recipe is perfect for your outdoor grill. You can use any kind of onion for this recipe. These are not your typical onion rings because they're not covered in batter or fried. Grilled vegetables has a noce flavor to them, especially these onion rings with the heat of the chipotle and tartness of the lime. When you're using an outdoor grill, remember to use a grill topper or grill basket so the onions won't fall through the grate.

Smoky Barbecue Sauce

2011-08-14T21:42:00.000-04:00

Ingredients:

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, minced
2 cups ketchup
3 tbsp packed dark brown sugar
1 tbsp cider vinegar
1 tbsp molasses
1 tsp chili powder
1 tsp dry mustard
1/2 tsp sweet smoked paprika
1/4 tsp ground ginger
1/8 tsp cayenne

Make 8 Servings

Heat the oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 3-4 minutes. Add the ketchup, dark brown sugar, vinegar, molasses, chili powder, dry mustard, paprika, ginger, and cayenne; bring to a boil, reduce heat to low, cover and simmer until thickened, 10-12 minutes.

WW POINTS VALUE: 2 pts (1/4 cup per serving)

Note: This recipe appears in The WW New Complete Cookbook. This is the second time I've made barbeque sauce this month and I loved this recipe. This barbeque sauce TASTES like a barbeque sauce you'd get at a restaurant. I used the South Beach Ketchup in this recipe and it was a good move. The South Beach Ketchup is so nice and thick it gives this barbeque sauce more thickness and what barbeque sauce is suposed to taste like. The sauces rich taste comes from the sweet smoked paprika. Even though the recipe says not to puree the sauce, I highly recommend putting the sauce in a blender or food processsor and pureeing it to make it more thick and rich in taste. You can use this sauce over chicken, pork, salmon, beef and maybe some beans if you want.

Nutty Brownies

2011-08-13T21:17:00.000-04:00

Ingredients:

3/4 cup walnuts
3/4 cup granlular sugar substitute
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3 eggs, lightly beaten
1/2 cup reduced-fat sour cream
1/4 cup extra-virgin olive oil
2 tsp vanilla extract
1/2 cup bittersweet chocolate chips or bittersweet chocolate, chopped

Makes 16 Servings

Heat oven to 350 F. Lightly coat an 8x8 baking pan wiith cooking spray.
Pulse walnuts ina food processor until finely chopped. Place in a large mixing bowl; add sugar substitute, cocoa powder, baking powder and salt. Whisk to combine.
Whisk together eggs, sour cream, oil, and vanilla. Make a well in dry ingredients and whisk wet into dry ingredients to combine.
Heat chocolate chips in a small saucepan over medium-low heat, whisking constantly to melt, about 1 minute. Whisk into batter.
Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely, cut into 16 squares, and serve.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is such a yummy treat and a tasty guilty pleasure that melts in your mouth after a filling meal. You can use any kind of nut with this recipe and it will still be delicious. I used dry roasted almonds and walnuts that were finely ground up and the brownies were heavenly. Nuts and chocolate mix very well together. What makes these brownies heavenly is the sour cream, olive oil, vanilla, the cocoa powder and the nuts all combined into a chewy baked goo that melts right in your mouth after the first bite. these brownies make a wonderful after-dinner dessert and should be the grand finale that your mouth experiences that day because it's so hard to top the taste of these brownies.

Southwest-Style Chicken Fritatta

2011-08-13T20:52:00.001-04:00

Ingredients:

6 large eggs, light;y beaten
1 (6 oz.) boneless, skinless chicken breast, cooked and thinly sliced
2 oz shredded reduced-fat cheddar cheese (1/2 cup)
1/2 cup salsa
salt
freshly ground black pepper

Makes 4 Servings

Heat broiler, Season eggs with salt and pepper
Heat an 8-inch cast-iron or oven-proof nonstick skillet over medium heat. Spray pan (including sides) with cooking spray and add chicken, dispersing meat around the pan in a singer layer.
Pour eggs over chicken and cook, undisturbed, until eggs are almost set, about 5 minutes.
Sprinkle eggs evenly with cheese and dollop with salsa. Broil until eggs are set, fritatta is puffed up, and cheese is melted, about 1 minute. Cut into 4 portions and serve hot.

WW POINTS VALUE:5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a delicious dish to kick-start your weight loss and will keep you filled so you won't be doing any unnecessary snacking or eating. Fritattas orginated in Italy so this is an East meets West dish for breakfast, lunch or dinner and it can be made in about 15 minutes. If you don't have any leftover chicken, season and cook a 6-8 oz. boneless, skinless chicken breast on a grill pan over medium-high heat, 5 minutes per side. This egg dish comes out of the oven puffy and golden with crisp edges and it's a hacienda in your mouth. Leftover fritatta can stay in the fridge for 2-3 days covered and easily reheats in low oven or microwave.

Santa Fe Steak

2011-08-13T20:30:00.000-04:00

Ingredients:

2 tbsp extra-virgin olive oil
1 large poblano pepper, sliced into 1/4-inch strips
1 medium onion, thinly sliced
1 cup water
4 garlic cloves, minced
1 tsp ground cumin
1 1/2 lbs. flank steak
salt
freshly ground black pepper

Makes 4 Servings

Heat 1 tbsp of the oil in a nonstick skillet over medium-high heat. Add pepper strips and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.
Add water, increase heat to high and boil until liquid, is almost evaporated and vegetables are tender, 4 minutes more. Remove from heat, season with salt and pepper, and cover to keep warm.
Heat grill or grill pan over medium-high heat. Mix garlic, cumin and remaining oil together to form a thin paste. Spread over steak and rub well into both sides of the meat.
Season steak with salt and pepper and grill 5 minutes per side for medium-rare. Remove from heat, allow steak to rest for 5 minutes, and then thinly slice across the grain. Serve with peppers and onions.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't like steak and vegetables? This recipe is a fun twist on steak and vegetables with Southwestern flavors like cumin, garlic and poblano peppers. Poblano peppers are now in season at the farmers' market and if you are unable to get poblano peppers, any bell pepper with a touch of hot sauce will do. You can also use any kind of steak with this recipe as well as chicken, pork and fish. If you're looking for a side dish to serve alongside the steak, try Mexican Rice, Savory Cheddar Biscuits or Spicy Frijoles for an authentic Southwestern/Mexican dinner. Iron Chef Bobby Flay will be so happy.

Strawberry-Limeade Sparklers

2011-08-03T22:46:00.000-04:00

Ingredients:

1 (10-oz) package frozen strawberries, thawed, with juices
1/4 cup fresh lime juice
2 tbsp granular sugar substitute
1 (2-liter) bottle seltzer water
Ice Cubes
2 limes, cut into thin slices each

Makes 10 (1-cup) drinks

Puree strawberries and their juices, lime juice and sugar substitute in a blender. For each drink, place 2 tablespoon pus 1 teaspoon strawberry mixture in an 8-ounce glass. Add 3/4 cup seltzer water and stir. Add ice cubes, garnish with a lime slice and serve.

WW POINTS VALUE: 0 pts per drink

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It's the summertime and what better way to beat the heat with a refreshing drink that puts a new twist on lemonade or limeade. The strawberry-lime drink base can be made up to 1 day in advance and refrigerated in a covered container until ready to use. You can add seltzer water to drinks individually, just before serving. You can also use any kind of berries with this drink and you can use lemon or lime juice or a combination of both in this drink as well. This drink will cleanse your palate and make you feel like your in paradise it's that refreshing.

Blue Cheese Chicken Burger

2011-08-03T22:24:00.000-04:00

Ingredients:

1/4 cup barbecue sauce
1 1/2 tsp hot pepper sauce, or to taste
1 lbs. uncooked extra lean ground chicken breast
1/2 cup scallion, sliced
1/4 cup celery, chopped
1/4 cup dried bread crumbs,
2 tsp minced garlic
1/2 tsp table salt
4 mixed-grain hamburger rolls
2 cups romaine lettuce, shredded
1 large tomato, cut into 8 slices
1/4 cup blue cheese, crumbled

Makes 4 Servings

Coat a grill or grill pan with cooking spray; preheat to medium-high.
In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, barbecue sauce mixture, scallion, celery, bread crumbs, garlic, salt and blue cheese. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture (if you have any leftover).
Place burgers on grill. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices and burger.

WW POINTS VALUE: 6 pts (1 burger per serving)

Note: This recipe appears on www.weightwatchers.com. I already made barbecue sauce and I was in the mood for a good burger. Turkey and chicken burgers are just as delicious as beef burgers. If you're a fan of buffalo wings, this burger is definitely for you. It has the combination of what you normally order in a restaurant if you order buffalo wings: blue cheese, hot sauce, celery, etc. But there's some added ingredients to make this burger more flavorful: Barbecue sauce mixed with the hot sauce, scallions, garlic and bread crumbs. This juicy burger melts in your mouth with all the savory flavors combined. You can add more hot sauce if you want. I highly recommend serving this burger at a tailgate party because you'll be the only one serving gourmet burgers.

South Beach Barbecue Sauce

2011-08-03T21:44:00.000-04:00

Ingredients:

1 can (8 oz.) tomato sauce
2 tbsp white vinegar
1 tsp Worcestershire sauce
1 tsp mustard powder
2 tsp chopped parsley
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 garlic clove, minced

Makes about 1 cup

In a medium saucepan over low heat, combine the tomato sauce, vinegar, Worcestershire sauce, mustard powder, parsley, salt, pepper and garlic. Simmer 8-10 minutes until well combined.

WW POINTS VALUE: 0 pts (2 tbsp per serving)

Note: This recipe appears in the South Beach Diet Cookbook. I've always wanted to make barbeque sauce from scratch and this recipe always looked easy and tasty. The original recipe does not call for these ingredients to be cooked and simmered. I added that myself to make sure the flavors were well combined and savory. The ingredients in this savory barbecue sauce are heavenly they will make you feel like you're at an upscale barbecue restaurant. You can use this sauce for almost anything.

Mini Cocoa Swirl Cheesecakes

2011-08-03T21:22:00.000-04:00

Ingredients:

6 oz. reduced-fat cream cheese, at room temperature
1/2 cup part-skim ricotta cheese
2 tbsp granular sugar substitute
2 eggs
1/2 tsp vanilla extract
1 1/2 tsp unsweetened cocoa powder

Makes 6 Servings

Heat oven to 350 F. Line 6 muffin cups with paper or foil liners.
Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, eggs and vanilla; process until smooth.
Divide 1 cup of the batter among the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin. Bake until the cakes are puffed and set, 18-20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Cheesecake has become an American classic over the years and this is another delicious recipe you will enjoy. Baking is very different than cooking because it's a slow process that requies patience but it's worth it. This cheesecake includes the typical ingredient of cream cheese but reduced-fat cream cheese. This dessert is so rich and creamy (thanks to the ricotta cheese mixed with cream cheese blended with the cocoa and vanilla) it tastes like a little bite of heaven in your mouth and enough to satisfy you. The muffin tins produce individual servings perfect for family or a party.

Pan-Seared Chicken with Roasted Tomatillo Salsa

2011-08-03T19:39:00.000-04:00

Ingredients:

12 oz. fresh tomatillos
3 tsp extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves
1/2 cup cilantro leaves
1 small jalapeno, seeded and minced
1 tbsp fresh lime juice
4 (6 oz.) boneless, skinless chicken breasts
salt
freshly ground black pepper

Makes 4 Servings

Remove and discard papery skin from tomatillos; rinse and pat dry.
Heat the broiler. Place tomatillos on a foil-lined broiler pan; broil for 8-10 minutes, turing halfway through, until softened and blackened on al sides. Transfer tomatillos and their juices to a blender or food processor.
In a medium nonstick skillet, heat 2 tsp of the oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened and browned, about 5 minutes. Transfer to blender or food processor with the tomatillos and add cilantro, jalapeno and lime juice. Pulse for 1 minute, until ingredients form a rough puree.
Lightly pound each chicken breast to an even 1/2-inch thickness, season lightly with salt and black pepper.
In a large heavy skillet, heat remaining 1 tsp oil over high heat until hot but not smoking. Add chicken breasts, reduce the heat to medium-high and cook until lightly browned and cooked through, 4-5 minutes per side. Transfer chicken to a cutting board.
Transfer tomatillo salsa to the hot skillet and cook on medium-high heat, stirring constantly, for about 1 minute, until salsa has a darker, thicker color and texture. Remove from the heat.
Slice the chicken breasts on the diagonal into 1/2-inch thick slices. place 1/4 cup of the salsa on each of the 4 plates, arrange chicken slices on top and top with additional salsa. Serve warm.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a tasty and filling dish to kick-start your diet. It's got protien from the chicken and lots of vegetables in the salsa. This salsa is not your typical salsa. The main ingredients are tomatillos which are tangy and spicy that add a little extra heat and can be found in the Latin section of the grocery store. I enjoyed this dish because it added heat and comfort to the chicken. Chicken pan-seared is also delicous when it's done right because it's so tender and juicy it melts in your mouth. The salsa can be used with pork, beef, fish and even as a dip for chips and veggies.

Farmer's Cheese Pancakes with Summer Fruits

2011-08-03T18:57:00.000-04:00

Ingredients:

Topping:
2 medium peaches, sliced, (1 cup)
1/4 cup water
2 tbsp granular sugar substitute
1 tsp fresh lemon juice
1/4 cup raspberries

Pancakes:
6 large eggs, lightly beaten
1 cup semisoft farmer's cheese
2 tsp granular sugar substitute

Makes 4 (2-pancake) Servings

Heat the oven to 200 F.
For the topping: In a small saucepan, combine peaches, water and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
When the topping is cooking, make the pancakes: In a large bowl, whisk together eggs, 2/3 cup of the cheese and sugar substitute.
Lightly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip: cook 1 minute more. Transfer pancake to a heatproof platter and place in the oven to keep warm. Repeat for the remaining pancakes.
Divide pancakes among 4 plates. Spoon peach-raspberry topping over pancakes and dollop with remaining cheese. Serve warm.

WW POINTS VALUE: 5 PTS with or without the fruit

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is the first recipe in the cookbook and the photo for this recipe looks so delicious you want to take a bite out of the page. These pancakes are not your typical pancakes which are made from flour, milk, buttermilk and eggs. The pancake mixture feels like a thick crepe and it's a nice change. The raspberry-peach mixture and the cheese add a nice touch to the pancake. This meal is like eating an open crepe with fruit and cheese. I also highly recommend putting some Rapberry Sauce for a fininshing touch to this meal for a more fruity taste.

Spicy Tomatillo Scramble

2011-07-25T13:58:00.000-04:00

Ingredients:

2 1/2 tsp canola oil, divided
1 medium tomatillo, papery skin removed and chopped into 1/4-inch dice
1/2 small onion, diced
3 large eggs, lightly beaten
2 tbsp medium-hot salsa
salt
freshly ground pepper

Makes 2 Servings

Heat 1 1/2 tsp of the oil in a medium skillet over medium-high heat. Add tomatillo and onion. Reduce heat to medium and cook, stirring frequently, until vegetables are softened and lightly browned, about 4 minutes. Remove vegetables from the skillet.
Heat the remaining oil in the skillet over medium heat; add eggs, reduce heat to low, and allow eggs to set, 2 minutes. Sprinkle vegetables over eggs, season with a pinch of salt and pepper, ad scramble until just cooked, about 1 minute more. Serve with salsa.

WW POINTS VALUE: 5 Pts per Serving

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is a great meal to kick-start your weight loss. You can have this for breakfast, lunch and dinner and it literally is quick an easy to make in less than 20 minutes. Tomatillos are also known as the Mexican tomaotes and the y look like small green tomatoes with papey husks. When you're ready to cook them, remove the papery covering with your fingers under cold water; the natuarlly sticky coating underneath will wash off. I also recommend sprinkling a tablespoon of shredded cheddar cheese over this dish to mke it tastier and more filling.

Chocolate-Dipped Strawberries

2011-07-22T20:07:00.000-04:00

Ingredients:

1/3 cup walnut pieces, finely chopped
2 tbsp sesame seeds
3 oz bittersweet chocolate
2 tbsp fat-free half-and-half
20 large strawberries with stems (about 2 pints), rinsed and dried

Makes 10 (2-piece) Servings

Heat oven to 275 F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 10 minutes.
While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan bakc and forth, until seeds are golden, about 5 minutes. Allow nuts and seed to cool, then mix together in a shallow bowl.
Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.
Lin a baking pan with wax paper.
Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes, and serve.

WW POINTS VALUE: 2 pts.

Note: Ths recipe appears in the South Beach Diet Parties and Holidays Cookbook. Once again, I was hungry in this MASSIVE heat wave and I was looking for something to eat andthis was perfect. mad his recipe at night so I would have something ready to eat and not have to cook in the heat wave. If you don't want to bake the walnuts, youcan toast them along wiht the sesame seeds and they will be just as crunchy. You can also substitute skim milk for the half-and-half and it will work just as well. Even though bittersweet chocolate is better for you, I highly recommend semisweet chocolate for this recipe.