Weight Watchers releases cookbook

Get healthy with “Weight Watchers 50th Anniversary Cookbook.”

This cookbook uses new and classic recipes from Weight Watchers, all with weightwatchers360 Points Plus values, so those following the diet can keep track.

And if you want variety, there is a lot to choose from with 280 recipes inside.

The book is divided into chapters, Breakfast All Day, Midday Meals, Classic Starters, Family Entrees, Meatless Mainstays, Italian Favorites, Side Stories and Best in Show.

Breakfast all Day contains recipes for omelettes, frittatas, smoothies and more, like Mushroom-Swiss Omelettes, Red Potato and Fontina Frittata, ‘Danish’ Pastry and Pina Colada Smoothies.

Midday Meals has lunch fare like soups, salads, sandwiches and breads. There’s Split Pea Soup with Ham and Cheese, Arugula-Pear Salad with Gorgonzola Dressing, Portobello Burgers and Pumpkin Rolls.

Classic Starters has party foods, like Cheese Ball, Creamy Onion Dip, Ham-and-Swiss Mini Quiches and more.

Family Entrees have meat, poultry and seafood main dishes like Yankee Pot Roast, Roast Chicken with Lemon and Herbs and Oven Fried Fish and Chips.

Meatless Mainstays are vegetarian main dishes like Curried Vegetable Stew and Red Bean, Spinach and Tomato Burritos.

Italian Favorites are recipes for pizza and pasta dishes like Farfalle with Goat Cheese and Basil and Broccoli-Cheddar-Mushroom Pizza.

Side Stories are side dishes like Green Bean Casserole, Asparagus en Papillote and Cheddar Corn Pudding.

Things end on a sweet note with Best in Show desserts like No-Bake Strawberry-Rhubarb Crisp and Mini Cheesecake Bites with Blueberry Topping.

After watching many cooking shows, my oldest has wanted to try beef wellingtons, which can be hard to make. I found a recipe in this book that was low in calories and fat and was much easier to prepare than many recipes I’ve seen. Beef Wellington uses filet mignons, wrapped in a dough with a musrhoom sauce surrounding the beef inside.

This recipe used phyllo dough, and it was my first experience in working with the dough, which seemed to turn into a substance reminding of wet paper towels the moment I touched it, making it very hard to wrap around the beef and mushroom mixture. It did finally come together, although it will never win points for pretty looks, and baked up lovely in the oven. Everyone enjoyed the wellingtons, so it went over well at mealtime, irregardless of how it looked.

“Weight Watchers 50th Anniversary Cookbook” is published by St. Martin’s Griffin. It is $29.99.

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Contact Amy Phelps at aphelps@newsandsentinel.com