Chicken Saagwala

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

1. 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.
2. Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.
3. Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.
4. Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.
5. 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

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

1. Preheat oven to 300°F. Fill the bottom of a roasting pan with 1 inch of water and place in oven.
2. 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.
3. 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.
4. 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.
5. 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

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

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

1. Heat oven to 400 F.
2. 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.
3. 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.
4. 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

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

1. Heat oven to 400 F. Mix together thyme and cayenne and rub onto catfish; season fish on both sides with salt and pepper.
2. Lightly coat a 9 x 13-inch baking dish with cooking spray. Bake fish until opaque and cooked throughout, about 14 minutes.
3. 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

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

1. 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.)
2. 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

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

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

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

1. 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.
2. 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

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

1. 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.
2. Place shrimp in a medium bowl; add artichoke hearts and the 1 teaspoon liquid, lemon juice and basil; stir to combine.
3. 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

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

1. Preheat the oven to 350 F Coat 2 (9-inch) round or square cake pans with cooking spray; set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 for a special occasion because it's worth it. 



Carrot Soup

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

1. 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.
2. 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

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

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

1. Heat the oven to 350 F. Lightly coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, combine the pastry flour, wheaat bran, white flour, sugar substitute, cinnamon, baking soda, nutmeg and salt.
3. 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.
4. 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

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

1. Preheat the broiler. Coat a broiler-pan rack with cooking spray.
2. In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and pepper. Set Aside.
3. 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.
4. 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.
5. 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

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

1. 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.
2. 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

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

1. Heat oven to 325 F. Line a baking sheet with parchment paper.
2. 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.
3. 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

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

1. 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.
2. 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

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

1. 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.
2. 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.