Cran-Gria

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

1. 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.
2. 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

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

1. 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.
2. 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

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

1. 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.
2. 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

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

1. Wash spinach and spin dry, leaving some droplets of water on leaves.
2. 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

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

1. 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.
2. In another medium bowl, toss zucchini with garlic and oil. Thread pork and zucchini evenly onto skewers, alternating pieces.
3. 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

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

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

1. Preheat the oven to 350 F.
2. 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.
3. 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.
4. 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

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

1. 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.
2. 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

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

1. For the sauce: Chop chilies, sour cream and salt in a food processor until well blended.
2. For the fish: Mix cumin and cayenne together and rub into both sides of the fish. Season fish well with salt and pepper.
3. 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

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

1. Heat chocolate in a small skillet over low heat until melted, about 2 minutes. Add cinnamon and stir to combine.
2. 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

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

1. Whisk together cream cheese , basil, parsley, onion, zest, lemon juice, and pepper in a medium bowl.
2. Trim cucumber ends and peel cucumber lengthwise wo make "zebra strips," alternating peeled and unpeeled sections. Slice into 30 (1/4-inch-thick) rounds.
3. 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

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)

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to the package directions al dente.
2. While pasta is cooking, in a large bowl,combine the tomatoes, ricotta, Parmasean, chopped basil and garlic.
3. 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

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

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. 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

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

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

1. Heat oven to 350 F. Lightly coat an 8x8 baking pan wiith cooking spray.
2. 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.
3. Whisk together eggs, sour cream, oil, and vanilla. Make a well in dry ingredients and whisk wet into dry ingredients to combine.
4. Heat chocolate chips in a small saucepan over medium-low heat, whisking constantly to melt, about 1 minute. Whisk into batter.
5. 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

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

1. Heat broiler, Season eggs with salt and pepper
2. 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.
3. Pour eggs over chicken and cook, undisturbed, until eggs are almost set, about 5 minutes.
4. 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

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

1. 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.
2. 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.
3. 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.
4. 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

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

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

1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
2. 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).
3. 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.
4. 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

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

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

1. Heat oven to 350 F. Line 6 muffin cups with paper or foil liners.
2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, eggs and vanilla; process until smooth.
3. 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.
4. 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

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

1. Remove and discard papery skin from tomatillos; rinse and pat dry.
2. 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.
3. 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.
4. Lightly pound each chicken breast to an even 1/2-inch thickness, season lightly with salt and black pepper.
5. 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.
6. 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.
7. 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

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

1. Heat the oven to 200 F.
2. 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.
3. When the topping is cooking, make the pancakes: In a large bowl, whisk together eggs, 2/3 cup of the cheese and sugar substitute.
4. 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.
5. 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.