Sweet Potato & Zucchini Latkes

Ingredients:

• 1 medium zucchini (1/2 lb.) ends trimmed
• 1 large sweet potato (3/4 lb.) peeled
• 1/4 cup minced onion
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 tbsp. canola oil
• unsweetened applesauce (optional)

Makes 24 (2-inch) latkes

1.  Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1 /2 tablespoons of the oil in a large skillet over medium-high heat. Working in 2 batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of a spoon as you go. Cook until edges are golden, 1-2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/ 2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Latkes are the official potato pancakes enjoyed during the Hanukkah season but you can enjoy these treats year round. These potato pancakes are colorful, flavorful and good for you. You won't even need the applesauce to go with these treats they're that nice. Prepare the potato batter before you cook these treats so they won't get soggy. Pour off any excess liquid while cooking so they are golden and crisp. Also, be very careful when you're pressing down on them because they are very delicate when cooking in the pan.

Paprika Roast Chicken

Ingredients:

• 1 large onion, sliced into 1/2-inch-thick rounds
• 1 (8 lb.) roasting chicken
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 1/2 tsp. paprika
• 4 tsp. extra-virgin olive oil

Makes 12 (6 oz.) Servings

1. Heat the oven to 400 f. place onion slices in a single layer in a roasting pan. Rinse chicken under cold water and pat dry with paper towels. Sprinkle the inside cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Place chicken on top of onion slices, tuck the wings under, and tie the legs together. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika in a small bowl. Slide your hand under the skin of chicken breast to loosen skin. Rub chicken breast under skin with 1 teaspoon of the oil and most of paprika mixture. Press skin back down. Rub outside of skin with 2 teaspoons of remaining oil. Dust lightly with remaining paprika mixture.
3. Roast chicken for 30 minutes. Baste with remaining 1 teaspoon oil, then reduce oven temperature to 350 F. Continue to roast , basting every 30 minutes with accumulated pan juices, until a meat thermometer reads 180 F when placed into the thickest part of the thigh, about 1 1/2 hours. Allow chicken to rest for 15 minutes before serving hot with onions, if desired.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This recipe originally was intended to be served for a Hanukkah party but you can serve this chicken anytime of the year. Also, the original recipe calls for a roast chicken but you can roast chicken breasts in place of a whole chicken with the same ingredients but roast the chicken breasts for 25-30 minutes at 375 F. I also highly recommend adding garlic to the paprika mixture because garlic mixed with olive oil and onions is a heavenly mixture. This chicken recipe is a nice dish and a nice way to kick-start your new lifestyle. I also highly recommend using Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.

Holiday Spiced Nuts

Ingredients:

• 1 large egg white
• 2 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 2 cups unsalted nuts, such as roasted peanuts, walnuts, pecans, and/or almonds
• 1/8 tsp. salt (optional)

Makes 8 (1/4 cup) Servings

1. Heat oven to 325 F. Line a baking sheet with parchment paper or foil
2. Whisk egg white until frothy in a large bowl. Whisk in cinnamon, ginger, cloves, and cayenne. Add nuts and toss until well coated.
3. Spread nuts on a baking sheet. Bake until nuts appear dry, about 20 minutes. Cool completely. Sprinkle with salt, if using, just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a healthy twist on nuts. You can enjoy these nuts anytime of the year and they make a fulfilling snack on-the-go or at home. These nuts are not bad and they will quickly fill you up. All kinds of nuts are high in protein and other health benefits but they are also high in fat and calories. So eat wisely and stick to only a handful of nuts, about 1/4 of a cup. 

Chicken with Salsa de Pina

Ingredients:

• 1 1 /2 cups chopped pineapple
• 1-2 canned chipotle in adobo sauce, drained, seeded & finely chopped
• 2 tbsp. chopped fresh chives
• 1 tbsp. honey or agave nectar
• 1 tsp. finely shredded lime zest or lemon zest
• 2 tsp. fresh lemon or lime juice
• 4 boneless, skinless chicken breast halves
• 1 tsp. extra-virgin olive oil
• 1 tsp. dried thyme, crushed
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Make 4 Servings

1.  In a medium bowl, stir together pineapple, chipotle peppers, chives, honey, lime zest and juice. Let salsa stand at room temperature for 30 minutes.
2. Meanwhile, preheat broiler. Lightly brush chicken with olive oil. In a small bowl, combine thyme, salt and pepper. Sprinkle evenly over chicken;  rub in with your fingers.
3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 12-15 minutes or until chicken is tender and no longer pink (170 F), turning once.
4. Slice chicken and serve with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dinner that's packed with flavor and heat. Salsa de Pina is Pineapple Salsa. This dish makes a great weeknight or weekend dinner because it a colorful dish that quickly fills you up and it's easy to make. Who knew that chicken breast paired with juicy pineapple could be so delicious. You  can use any kind of chile pepper such as jalapeno or habanero peppers and your salsa de pina will still be firey and juicy. Don't forget to wear gloves when working with chiles because they contain oils that can burn your eyes and skin. If you do touch the chiles with your bare hands, immediately wash your hands with soap and water. You can also sauté  the chicken breast in a pan on top of the stove or grill them if you don't want to broil them. I also highly recommend adding garlic with the salt, pepper and thyme when seasoning the chicken because garlic always makes everything taste better. I highly recommend using flavored  olive oils such as Lime, Chipotle or Garlic Infused Olive Oil  (from the Imperial Olive in Williamsburg, VA) for more flavor. For more information, visit www.TheImperialOlive.com.

 



Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie. 

Five-Spice Duck Breast with Steamed Broccoli

Ingredients:

• 4 cups broccoli, cut into florets
• 4 (6 oz.) boneless duck breast halves, skin removed and discarded
• 1 tsp. Chinese five-spice powder
• 1/4 tsp. salt
• 3 tsp. canola oil
• 1 small shallot, chopped
• 2 garlic cloves, minced
• 2 tsp. finely grated peeled fresh ginger
• 1/4 cup Chinese rice wine or dry sherry
• 1/3 cup no-sugar-added apricot fruit spread
• 1 tbsp. reduced-sodium soy sauce

Makes 4 Servings

1. Steam broccoli in vegetable steamer until bright green and crisp-tender, about 4 minutes. Keep warm.
2. Meanwhile, sprinkle duck with five-spice powder and salt. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add duck and cook, turning once, until browned and medium -rare, about 6 minutes. Transfer to plate and keep warm. Return skillet to heat and add remaining 1 teaspoon oil. Add shallot, garlic, and ginger; cook, stirring, until very fragrant, 30 seconds. Stir in wine or sherry and cook until nearly evaporated. Add fruit spread and soy sauce and cook, stirring, 30 seconds.
3. Thinly slice duck and fan on 4 plates, Divide broccoli among plates; spoon sauce over duck.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Duck is a wonderful protein that's fatty and full of flavor. You can enjoy duck at home without breaking the bank like you would at a restaurant. Duck may be expensive at a restaurant but if you can buy a 1-pound duck breast for less than what you'd pay for a restaurant meal, you save money. This dish may look like a hot mess but it's really delicious. You can enjoy Chinese food without having to call for takeout and it can be good for you when it's done right. I know you can't get this quality meal when you go to your local Chinese takeout venue. The sauce is so delicious you can put it on chicken, beef, turkey, pork and even certain kinds of fish. If you don't have Chinese Five-Spice in your pantry, make it yourself. use equal portions of ground cinnamon, star anise, fennel seeds, Szechuan pepper and ground cloves for that sweet and savory flavor. One bite of this dish and you'll find yourself parting ways with the takeout menu.

 



Flank Steak with Middle Eastern Spice Marinade

Ingredients:

• 1 lb. beef flank steak, cut in half, lengthwise
• 1 tbsp. garlic, minced
• 1 tbsp. lemon juice
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground cardamom
• 1/2 tsp. chile flakes
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Season steak with salt and pepper. Let sit for 10 minutes.
2. Combine remaining ingredients.
3. Spread spice mix evenly over both sides of the steak; rub in with you fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1-24 hours.
4.  For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17-21 minutes or until medium doneness (160 F), turning once halfway thought grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. cover and grill as above.
5. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

WW POINTS  VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Here's another quick and easy way to enjoy your steak without having to go out to the restaurant. If you enjoy Mexican food or any other spicy food, you'll love this dish. The key to the heat in this spicy is the combination of cumin and cardamom. You can enjoy this steak on it's own with a side of sautéed vegetables, serve it in a salad or serve as a sandwich in a pita with a sauce. You can also use this Middle Eastern marinade on chicken, turkey, pork, lamb, and if you dare, fish and your protein will still be delicious.