Roasted Raspberry and Brie Salad

I cannot believe that this weekend is Labor Day.  Where did the summer go?!  Labor Day is always a rather bittersweet holiday.  It marks the unofficial end-of-summer and each warm day has to be savored because you know that cool weather is fast approaching.  The kids are back in school and Sunday afternoons are devoted to watching the Detroit Lions on TV.   When I came across this recipe I knew it would be the perfect dish to celebrate the last flavors of summer.  The sweetness of roasted raspberries with creamy brie cheese and the tang of balsamic vinaigrette is the best way to say farewell to summer.

Roasted Raspberry and Brie Salad

1 cup fresh raspberries

Nonfat cooking spray

Sugar

Salt and pepper

2 cups fresh baby spinach

2 ounces light Brie cheese, cut into bite-size pieces

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil.  Spread the raspberries in a single layer on the baking sheet.  Spray with cooking spray and sprinkle with sugar.  Season lightly with salt and pepper.  Bake until slightly softened, about 10 minutes.  Remove from oven and let cool slightly.

Add baby spinach to plate.  Top with pieces of brie cheese and the raspberries.  Top with the balsamic vinaigrette.

Serves one.

Weight Watchers PointsPlus = 6 points

Balsamic Vinaigrette

1 tablespoon virgin olive oil

1 tablespoon balsamic vinaigrette

Dash of garlic powder

Dash of dried oregano

1/8 teaspoon Dijon mustard

Pinch each of salt and pepper

Whisk all ingredients in a small bowl.  Pour over salad.

Adapted from Annie's Eats

Spinach and Pasta Casserole

There is nothing I enjoy more than a rich, creamy casserole.  This one is so delicious you won’t believe that it isn’t going to kill your diet.  Remember the importance of portion control, however.  The creamy richness of the cheese with the taste of fresh spinach is truly fabulous.  If you like a cheesy casserole you have to try this.  It is comfort food at its best. 

Spinach and Pasta Casserole

1 tablespoon light butter

2 tablespoon flour

1 cup 2% milk

½ cup canned fate-free chicken broth

2 cups ziti pasta, cooked

2 cups fresh spinach

1 cup part-skim ricotta cheese

1 cup shredded  part-skim Mozzarella cheese

¼ cup egg substitute

½ teaspoon garlic powder

3 tablespoons grated Parmesan cheese, divided

Preheat oven to 350 degrees.   Spray a 2-quart casserole dish with nonstick vegetable spray.  Set aside.

Cook pasta according to package directions.  Drain.  Set aside.

In a saucepan, melt butter over high heat; sprinkle with flour and stir quickly to combine.  Continuing to stir, cook for 30 seconds.  Gradually stir in milk and chicken broth.  Reduce heat to medium high and cook, stirring constantly, until mixture thickens slightly, about 3 minutes.  Add the cooked pasta and spinach and stir to combine.  Set aside.

In a medium bowl, combine ricotta cheese, Mozzarella cheese, egg substitute, garlic powder, and 2 tablespoons Parmesan cheese.  Add to spinach mixture and stir to combine.

Pour into the prepared casserole dish and sprinkle with remaining Parmesan cheese.  Bake for 20 to 25 minutes.

Serves 6.

Weight Watchers PointsPlus = 7 points  

Adapted from Cooks.com

Cherry-Chocolate Oatmeal Cookies

My daughter loves oatmeal cookies, but doesn’t like raisins.  So, I decided to give a traditional oatmeal raisin cookie a make-over.  I love a chewy oatmeal cookie packed with flavor and I am happy to say these cookies don’t disappoint.  The tartness of the dried cherries with the semi-sweet chocolate is a winning combination that turns these cookies into something special.  The cookies are moist and each bite is loaded with that cherry chocolate flavor.  When you need something sweet and chewy to satisfy that chocolate craving reach for one of these.  They are guaranteed to please and won’t sabotage your diet!

Cherry-Chocolate Oatmeal Cookies

½ cup light butter, room temperature

¾ cups packed light brown sugar

½ cup sugar

2 eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups uncooked old-fashion oats

1 cup dried cherries

1 cup mini semi-sweet chocolate morsels

Preheat oven to 350 degrees.  Lightly spray cookie sheets with non-stick cooking spray.  Set aside.

In a large bowl, beat the butter and both sugars on medium speed of electric mixer until creamy.

Add the eggs and vanilla; beat well.

In a separate bowl, whisk together the flour, baking soda, and cinnamon.   Add the dry ingredients to the creamed mixture; mix well.

Stir in the oats, cherries, and chocolate morsels.

Drop dough by rounded tablespoons onto prepared cookie sheets.

Bake 8 to 10 minutes until light golden brown.  Cool 1 minute, and then remove cookies from pan to a wire rack to cool completely.

Store cookies tightly covered.

Makes 36 cookies.

Weight Watchers PointsPlus = 4 points per cookie

Adapted from Quaker Oats Recipe

Orange Butter Gems

I love it when a favorite recipe turns out to be "WeightWatcher Points" friendly!  These delicate little shortbread cookies are a family favorite and now I don't have to feel guilty when I have one for dessert! They are light and buttery with a hint of orange flavor.  The dip of chocolate adds a perfect touch and gives these cookie a rather elegant look.

Orange Butter Gems

1 cup (2 sticks) butter, softened
1 cup confectioners sugar
1 egg
2 1/2 teaspoons pure orange extract, divided
2 1/2 cups sifted flour
1/4 teaspoon salt
6 ounces semi-sweet chips
1 1/2 teaspoons shortening

1.  Preheat oven to 350 degrees.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Beat in egg and 1 1/2 teaspoons of the orange extract.  Gradually beat in flour and salt until well mixed.  Drop dough by rounded teaspoonfuls onto ungreased baking sheets; flatten with fork.  (These cookies do not spread much during baking.)

2.  Bake 12 to 14 minutes or until lightly brown.  Cool on baking sheets for one minute.  Remove to wire rack to cool completely.

3.  Melt chocolate chips and shortening in a microwaveable bowl on High for 1 1/2 minutes, stirring every 30 seconds.  Add remaining 1 teaspoon extract; stir until chocolate is completely melted.

4.  Dip each cookie halfway into the chocolate mixture.  Let stand at room temperature on parchment lined tray until chocolate is set.

Makes 36 cookies.

Weight Watchers Points Plus = 3 points per cookie

Grilled Lemon Chicken

Looking for a quick dinner to throw on the grill this summer?  This just might be it.  Simple to prepare and it doesn’t require hours of time to marinate the meat.  The chicken turns out moist and flavorful.  Serve it with a green salad and grilled corn-on-the-cob for a delicious summer dinner.

 

Grilled Lemon Chicken

4 teaspoons dried parsley

1 teaspoon garlic powder

½ teaspoon lemon zest

2 tablespoons fresh lemon juice

1 cup Chardonnay or other dry white wine

 Four 4 oz. boneless, skinless chicken breasts

Lemon slices for garnish (optional)

Directions:

Combine first six ingredients in a shallow glass baking dish.  Add chicken, turning pieces to coat.  Cover and marinate in the refrigerator for at least one hour.  Turn chicken pieces every half hour.

Remove chicken from marinade.  Set aside.

Heat the marinade in a small saucepan until it just begins to boil.  Set aside.

Preheat the grill to medium heat.  Place the chicken on the grill and cook 5 minutes on each side until the chicken is done, basting with the reserved marinade. 

Garnish with lemon slices, if desired.

Makes 4 servings.

Weight Watchers PointsPlus =  5 per serving

Adapted from Cooks.com

Champagne Cupcakes with Strawberry Cream Filling

Okay, okay, I know this isn’t exactly a “light” recipe.  Sometimes, however, you just have to splurge.  These cupcakes are so elegant looking and tastey I had to share them with you.  The texture of these cakes is light, almost like an angel food cake with the delicate flavor of champagne.  The strawberry cream filling makes these cakes extra special and the frosting adds just the right amount of sweetness without being overpowering.  You will want to save these for a special occasion: a wedding shower, anniversary party, or a daughter’s 24^th birthday!

 

Champagne Cupcakes with Strawberry Cream Filling

Cupcakes:

1 white cake mix, dry

1 ¼ cups Champagne or other sparkling white wine at room temperature ( I used Andre Spumante)

1/3 cup vegetable oil

3 eggs

Directions:

Preheat oven to 350 degrees.

Place 24 cupcake liners in muffin pan.

Mix cake mix and 1 ¼ cups Champagne in a large mixing bowl; stir in vegetable oil and eggs.  Beat batter on medium speed of electric mixer for two minutes.

Spoon batter into prepared liners, filling each liner ¾ full.

Bake cupcakes for 20 minutes, or until toothpick inserted into the center of a cupcake comes out clean.

Cool cupcakes completely before filling and frosting.

Strawberry Cream Filling:

One 16-oz package frozen sliced strawberries in syrup, thawed

1 cup heavy cream (half and half)

2 tablespoons cornstarch

Combine strawberries, cream, and cornstarch in a medium saucepan.  Cook over medium heat, whisking constantly until thickened, about 8 – 10 minutes.  Remove from heat and chill before filling cupcakes.

Makes about 2 ½ cups filling (which is more than you will need for this recipe).

Frosting:

½ cup butter, softened

4 cups confectioners sugar

¼ cup Champagne or other sparkling white wine at room temperature ( I used Andre Spumante)

1 teaspoon vanilla extract

Cream the butter, 1 cup confectioners sugar, ¼ cup Champagne, and vanilla extract in a bowl.  Stir in remaining confectioners sugar, 1 cup at a time, until frosting is smooth and creamy.

Fill the cooled cupcakes with the strawberry cream filling.  Prepare a decorating bag with a round tip and add filling.  Insert the tip into the top center of unfrosted cupcake and squeeze out a small amount of filling. 

Frost the cupcakes.  Decorate with edible glitter gold and edible pearls.

Yield: 24 cupcakes

Weight Watchers PointsPlus = 7 points

Adapted from Allrecipes.com

Cherry Almond Cream Scones

No matter how hard I try, I am always running late in the morning which means I usually eat breakfast at my desk at work.  So, I am always looking for something convenient that I can take to work and eat without any mess.  These scones are perfect.  They aren’t complicated to make and the smell while they are baking is heavenly!  The tartness of the cherries and hint of almond is a fabulous combination.  These scones aren’t heavy and dry like some I’ve had, and the sugary topping adds a crunchy sweetness.   These are wonderful slightly warm out of the oven, but they are just as good warmed for a few seconds in the microwave.

Cherry Almond Cream Scones

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup sugar

¾ cups dried cherries

½ teaspoon almond extract

1 ¼ cups half-and-half cream

3 tablespoons butter

2 tablespoons sugar

Preheat oven to 425 degrees. 

Whisk together in a large bowl the flour, baking powder, salt, and sugar.  Add the dried cherries and toss to combine.  Using a fork, stir in the almond extract and cream and mix until the dough holds together in a rough mass (the dough will be very sticky).

Transfer the dough to a floured board or countertop.  Knead the dough 8 or 9 times until it is no longer soft and sticky.  Pat the dough into two 6-inch circles. 

Brush the melted butter over the tops and sides of both dough circles and sprinkle the sugar over the tops of both. 

Cut each circle into 6 wedges and place each wedge on an ungreased baking sheet about one inch apart.

Bake 11 – 12 minutes until golden brown.

12 servings.

Weight Watchers PointsPlus = 5 per serving

Adapted from Gourmet Magazine