Almond Tart Crust

Ingredients:

• 1/4 cup almond flour
• 1/4  cup oat flour
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 pinch salt
• 1/4 cup confectioners' sugar
• 1/4 cup cold, unsalted butter
• 1 egg, beaten

Makes 1 (9-inch) Tart Shell

1. Combine flours, salt and confectioners' sugar in a large bowl. Cut in cold butter until pieces of butter are sizes of oatmeal. Stir in the beaten egg and mix until just combined. Do not overmix or the dough will be tough.
2. Form into a round disk, 1/2-inch thick. Wrap tightly in plastic and allow dough to rest in refrigerator for 30 minutes to 1 hour.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're ever craving a pie or you have the urge to bake a whole pie or individual pie and want to make a homemade piecrust that healthy, this is the piecrust for you. The subtle flavor of almond mixed in with the flours is so delicious you'll forget it's good for you. It's like an almond-oatmeal flavored crust. II highly recommend using this crust with a sweet fruity pie filling because the combination of almonds and fruit is delicious. I also recommend adding a touch of ground cinnamon and/or nutmeg because cinnamon and nutmeg always add flavor.

Fresh Tuna Salad with Simple Lemon Dijon

Ingredients:

• 2 tbsp. fresh lemon juice
• 1 tbsp. minced red onion
• 1 tsp. Dijon mustard
• 1/4 cup + 2 tsp. canola oil, divided
• 1 lb. fresh tuna, about 1 inch thick
• 1 (8 oz.) head Bibb or Boston lettuce, torn into bite-sized pieces (4-5 pieces)
• 1/2 cup frozen pieces, thawed
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Whisk together lemon juice, red onion, and mustard in a mixing bowl. Slowly whish in 1/4 cup of the oil. Season to taste with salt and pepper.
2. Season tuna with salt and pepper. Heat remaining oil in a large skillet over medium-high heat. Cook tuna 1 1/2 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board.
3.  Divide lettuce among serving plates and sprinkle with peas. Slice tuna and divide among salads; drizzle with dressing and serve.

WW POINTS VALUE: 7 pts.

 

Note: This  recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great meal for lunch or dinner and it's better than the salads you get at the supermarket and at the local commissary. Proteins in salads can add a lot of flavor and can quickly fill you up. You can use any kind of tuna-albacore, ahi, or sashimi, and this salad will be absolutely delicious. The tuna is like eating a piece of steak from the ocean it's that good. The dressing is homemade so there's no questionable ingredients. If you make this salad the night before and eat it the next day, the salad will still be good because all the flavors have blended.

 

Grilled Mushroom Turkey Burgers

Ingredients:

• 2 tbsp. dried porcini or shiitake mushrooms
• 1 cup boiling water
• 12 oz. ground turkey breast
• 1/2 cup salsa
• 1/2 cup chopped onion
• 2 tbsp. chopped fresh parsley
• 6 garlic cloves, minced
• 2 tsp. fresh sage
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 4 whole wheat buns, split & toasted
• lettuce
• tomato
• sliced avocado
• sliced red onion
• salsa

Make 4 Servings

1.  Rinse dried mushrooms well. Place mushrooms in a small bowl; add boiling water. Let stand about 20 minutes or until soft. Drain the mushrooms well; finely chop mushrooms.
2. In a medium bowl, combine the mushrooms, 1/2 cup salsa, onions, garlic, parsley, sage, salt and pepper. Shape mixture into four 3/4-inch-thick patties.
3. For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 14-18 minutes or until no longer pink (165 F), turning once halfway through the grilling. For a gas grill, preheat the grill. Reduce heat to medium. Place burger on the greased grill rack over heat. Cover and grill as above.
4. If desired, serve burgers on whole wheat buns with lettuce, additional salsa, sliced red onion, sliced avocado and/or sliced tomato.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The folks at the Sonoma Diet have done it again this time with a big, juicy burger. You can make these juicy burger all year round wherever you are. The reason these burgers are so big is because all the good carbs and protein are combined together and seasoned well. Plus, they don't all fall out of the burger when your eating. Turkey burgers are just as delicious as regular beef burgers. you can even use ground chicken in this recipe and your burger will be just as delicious. Whenever you're cooking burgers, ALWAYS season the protein with salt, pepper and the herbs of your choice because they will bring out the flavors of the burger. Also, if your burger is not sticking together, add a handful of bread crumbs because the bread crumbs will hold the moist ingredients together. This colorful burger is packed with flavor and nutrients it will leave you full and satisfied.

 

Lamb Porcupines

Ingredients:

• 3/4 lb. lean ground lamb
• 2 oz. crumbled reduced-fat feta cheese
• 1/2 cup whole fresh cilantro leaves or mint leaves
• 1/3 cup quick-cooking whole-grain rice
• 1 large egg
• 1/2 tsp. dried marjoram
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (15 oz.) can crushed tomatoes
• 4 tbsp. part-skim ricotta cheese

Makes 4 Servings (2 meatballs each)

1. In a medium bowl, combine the lamb, feta, cilantro or mint, rice, egg, marjoram, salt, pepper and 1/4 cup water. Mix well. Shape into 8 golf ball-sized meatballs.
2. In a large skillet, heat the tomatoes over medium heat. Add the meatballs, cover, and cook for about 15 minutes, until the meat is cooked through and the rice is tender.
3. Spoon 2 meatballs and some sauce onto each of the 4 plates and top each serving with 1 tablespoon ricotta.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick and Easy Cookbook. These version of meatballs are called porcupines because the rice swells when the lamb is cooked. These meatballs originated from a Betty Crocker recipe made with beef and white rice. Every country has their own version of the meatball. This meatball is what I like to call Mediterranean meats Middle Eastern because it's lamb mixed with feta cheese and Greek and Turkish herbs. I was surprised and how they turned out. Most meatballs I've cooked in the past and to be broiled or cooked in the pan a long time. Not these meatballs! These meatballs were plump and juicy not to mention totally delicious. If you have access to fresh tomatoes, use them instead of canned tomatoes. There's nothing like cooked, fresh tomatoes. You can have these meatballs and tomatoes as leftovers the next day on French bread and have a meatball sub. Who says a meatball sub has to be Italian?

 



Chicken Breasts Stuffed with Spinach and Cheese

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 tsp. oregano
• 4 cups baby spinach
• 1 scallion, chopped
• 1/4 cup reduced-fat feta cheese
• 1 tsp. dried thyme
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• salt
• freshly ground black pepper
• toothpicks

Makes 4 Servings

1. Season chicken breasts with salt and pepper. Let Sit for 15 minutes.
2. While the meat rests, heat a sauté pan over medium heat. Add 1 tablespoon of olive oil and onions, cook until onions are slightly browned. Add 3 minced garlic cloves and oregano; cook until aromatic. Stir in the spinach and scallion and cook until spinach is wilted. Place in a a baking dish and cool in the refrigerator for 15 minutes. Once the filling is cool, fold in the feta cheese and season with salt and pepper.
3. To make a pocket in each chicken breast, lay the chicken breast flat on a cutting board. Hold the paring knife flat, parallel to the cutting board. Make an incision in the middle of the thickest part of the chicken breast. Insert the knife almost all the way into the chicken breast, leaving a 1/4-inch-thick border. Keeping the knife flat, move it forward to form a pocket in the breast, trying to keep the opening to 1-inch in size, with a 1/4-inch thick border.
4. Gently fill the pocket with 1/2 cup of the cool filling. Using toothpicks, close the opening of the pocket.
5. Heat the sauté pan over medium heat. Add the remaining oil. Lay the chicken breasts flat in the pan and cook until golden brown. Turn and cook on the other side until golden brown. By this time, the chicken should be cooked all the way through and the filling should be warm. If the chicken is still undercooked, place in a 350 F oven and cook for a few more minutes. Remove chicken from sauté pan and let rest in a warm place.
6. Return pan to medium heat. Add remaining garlic and thyme. Cook for 1 minute; add white wine and reduce to 1 tablespoon. Add chicken stock, bring to a simmer, and reduce by one half. Adjust seasoning and serve with warm chicken.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The recipe may look overwhelming but it's very simple to make. This dish has a Mediterranean flare and it is deliciously comforting. the key ingredients of Greek cuisine are spinach and feta which go so well together. The white wine and chicken broth go so well together they give the chicken a nice sauce to it. You can use Swiss chard in place of the spinach and goat cheese in place of the feta and your meal will still be tasty. The recipe recommends you can serve brown rice, roasted vegetables, and/or whole grain rolls. This meal is so filling with the chicken and spinach you won't need a side dish. I do highly recommend topping the chicken breasts with a tablespoon or two of Sun-Dried Tomato Pesto for an authentic Mediterranean flare.

Baked Halibut with Asparagus and Shiitake Mushrooms

Ingredients:

• 12 oz. asparagus, trimmed and cut into 2-inch lengths
• 8 oz. shiitake mushrooms, stems removed, caps halved if large
• 3 scallions, cut into 2-inch lengths
• 4 tsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp. dried rosemary
• 1/2 tsp.  salt
• 4 (6-oz.) skinless halibut filets
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. fresh lemon juice

Makes 4 Servings

1. Heat the oven to 450 F.
2. On a large rimmed baking sheet, toss the asparagus, mushrooms, and scallions with the oil, garlic, rosemary, and 1/4 teaspoon of the salt. Roast for 5 minutes.
3. Push the vegetables to the long edges of the baking sheet and place the halibut in the center. Season the fish with the remaining 1/4 teaspoon salt and sprinkle with the pepper and lemon juice. Roast for about 10 minutes longer, until the fish just flakes when tested with a fork and the vegetables are tender. Serve hot.

WW POINT VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick and Easy Cookbook. This is a great way to kick-start your weight loss or new lifestyle. It's simple, quick, easy and so elegant on the table and in your mouth. The halibut is melt-in-your-mouth delicious it's like butter. The asparagus and mushrooms go nicely with the fish. You can substitute green beans in place of the asparagus and the meal will still be delicious. You can also substitute dried thyme, oregano, basil, or parsley for the rosemary as well; they go nice with lemon too. Don't forget to remove the stems from the shiitake mushrooms because they can be tough. 

Frozen Banana-Mexican Chocolate Sorbet

Ingredients:

• 3 medium bananas
• 2 tbsp. water
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. granulated sugar (optional)
• 1 tbsp. bittersweet chocolate chips

Makes 4 Servings (1/2 cup per serving)

1.  Peel 3 medium bananas  and cut into 1 inch pieces. Place banana slices in a waxed-paper-lined 15 X 10 X 1-inch baking pan. Cover and freeze for 1 1/2-2 hours or until completely frozen.
2. In a food processor, combine frozen bananas, water, cinnamon, nutmeg, chocolate and sugar (if using). Cover and process until nearly smooth, leaving some small bits of hard chocolate. Freeze for at least 2 hours. Garnish with fresh mint leaves, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Warm weather is approaching and you have that craving for ice cream. You can have your ice cream, sherbet or sorbet and eat it too.  My gelato/sorbetto cookbook is on loan I was craving ice cream and this recipe looked to good to pass up. I like to think of this sorbet as Sonoma meets South Beach because I added the cinnamon, nutmeg and a touch of sugar for a more Mexican flavor. It was worth it. The riper the fruit, the sweeter the sorbet will be. I call this sorbet Sonoma meets South Beach because the original recipe came from the Sonoma Diet and it's South Beach because there's a South Beach Diet recipe called Mexican Chocolate Bananas. Mexican Chocolate bananas are delicious and even more delicious as a sorbet. Just because you're on a diet it doesn't mean you can't enjoy homemade sorbet.

Lasanga with Meat Sauce

Ingredients:

• 9 lasagna noodles
• 1 tsp. fennel seeds
• 1 tsp. extra-virgin olive oil
• 1/2 lb. lean ground beef
• 1 onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 zucchini, chopped
• 2 (15 oz.) containers refrigerated marinara sauce
• 1 1/2 cups fat-free ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Pecorino Romano cheese

Makes 8 Servings

1. Cook the lasagna noodles according to package directions. Drain and rinse the noodles, then set aside.
2. In a small dry skillet over medium-low heat, cook the fennel seeds, shaking the pan and stirring constantly, until lightly browned and fragrant, 2-3 minutes. (Watch them carefully when toasting; seeds can burn quickly.) Transfer the seeds to a coffee grinder and grind to a powder or pound the seeds between two clean kitchen towels with a mallet until finely crushed.
3. In a large skillet over medium-high heat, heat the oil; add the beef, onion, bell pepper, and zucchini. Cook, stirring occasionally, until all the pan juices evaporate and the beef browns, about 10 minutes. Stir in the marinara sauce and fennel; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.
4. Preheat the oven to 375 F. In a 9 X 13-inch baking dish, spread one-fourth of the meat sauce. Top with 3 of the noodles; spread  with 1/2 cup of the ricotta. Repeat the layering twice, ending with the meat sauce.
5. Cover with foil and bake 30 minutes. Remove the foil and sprinkle with the mozzarella and Romano. Bake until heated through and the cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lasagna is comfort food that's a labor of love but worth the time and effort. This is what I call the ultimate Italian comfort food. It takes a lot of work in making this dish but it worth it in the end. The meat sauce is like a bolegnese sauce; it has ground beef, onions, garlic, vegetables and seasonings mixed in with marinara sauce. I really loved this lasagna because it was so full of flavor and was so filling. I added garlic to the lasagna because garlic always makes everything better. You can make this lasagna ahead of time. All you have to do is assemble the lasagna without the mozzarella and Romano cheeses; cover and refrigerate up to 2 days or freeze up to 2 months. When you want to cook it, thaw it out overnight in the refrigerator (if you froze it), cover it with tin foil and bake for 45 minutes at 375 F, then uncover, add the cheeses, and bake until heated through and the cheeses melt. You can use cottage cheese in place of the ricotta and use any kind of Italian cheese as a topping and the lasagna will still be delicious. I also highly recommend making your own marinara sauce to go with this dish because homemade marinara is the best because it's packed with rich flavors.