Chocolate-Walnut Biscotti

Ingredients:

• 1 3/4 cups whole wheat pastry flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 semisweet chocolate chips
• 3/4 cup chopped walnuts

Makes 32 Cookies (2 biscotti per serving)

1. Preheat the oven to 325 F. Line large baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a small bowl. With electric mixer on medium speed, beat brown sugar, granulated sugar, eggs, and vanilla in a large bowl until blended. Beat in flour mixture until combined. Stir in chocolate chips and walnuts.
3. Divide dough into 3 pieces. On floured surface, roll each piece in flour to coat, then shape each into 12-inch log. Transfer logs to prepared baking sheet, placing 3 inches apart. Bake until firm when pressed, about 30 minutes. Cool on baking sheet on rack for 15 minutes.
4. Meanwhile, reduce oven temperature to 300 F. Transfer one log at a time to cutting board. With serrated knife, cut into 1/2-inch-thick diagonal slices, making total of about 64 slices. Stand slices on baking sheet. Bake until dried and crisp, 15-20 minutes. Transfer biscotti to racks to cool completely.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These treats are best made for the weekend because they take time and effort. These classic Italian cookies are worth the time and effort. They have a nice after taste to them and you forget they're good for you. 

Shrimp Fra Diavolo

Ingredients:

• 4 tsp. extra-virgin olive oil
• 2 garlic cloves, peeled and halved
• 1 tsp. red pepper flakes
• 1 1 /2 lbs. peeled & deveined large shrimp
• 1/4 tsp. salt
• freshly ground black pepper
• 2 tsp. anchovy paste or 2 anchovies, finely chopped
• 1 bunch broccoli rabe (12  oz.), thinly sliced
• 2 tbsp. tomato paste

Makes 4 Servings

1. In a large skillet, heat the oil over medium-low heat. Add the garlic and 1/2 teaspoon of the red pepper flakes. Cook until garlic is golden, about 3 minutes.
2. Increase the heat to medium, add the shrimp, and sprinkle with salt and pepper. Cook, tossing frequently, until the shrimp turn pink and are just opaque in the center, about 3 minutes. With a slotted spoon, transfer the shrimp to a bowl and keep warm.
3. Add the anchovy paste to the skillet and stir to distribute. Add the broccoli rabe and remaining 1/2 teaspoon red pepper flakes. Stir to coat. Add the tomato paste and 1 cup water to the skillet. Cook, stirring occasionally, until the broccoli rabe is tender and the sauce thickens, about 5 minutes.
4. Return the shrimp to the skillet just to reheat. Add the salt and pepper to taste, if desired.
5. Divide the shrimp and sauce evenly among 4 plates and serve hot.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Fra Diavolo means devilish friar in Italian and this Italian classic has a spicy flavor to it. Shrimp Fra Diavolo is usually served over pasta. If you're on Phase 1, you can serve the shrimp over sauteed spinach; if you're on Phase 2, serve the shrimp over whole-wheat pasta mixed in with the sauce and it's delicious. You can substitute broccoli in place of the broccoli rabe and the meal is still delicious.

Steak & Mushroom Kebabs

Ingredients:

• 1/2 cup dry red wine
• 1/4 cup extra-virgin olive oil
• 2 tbsp. South Beach Ketchup
• 1 tbsp. balsamic vinegar
• 1 tsp. Worcestershire sauce
• 1 garlic clove, minced
• 1 tsp. salt
• freshly ground black pepper
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried oregano
• 2 lbs. sirloin steak, cut into 2-inch pieces
• 2 cups large mushrooms

Makes 4 Servings

1. In a large bowl, combine wine, oil, ketchup, vinegar, Worcestershire sauce, garlic, salt, pepper, marjoram and oregano. Add the steak and mushrooms and stir to coat. Cover and allow to stand at room temperature for 20 minutes, then refrigerate overnight.
2. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or the broiler.
3. Drain and discard the marinade. Thread the meat and the mushrooms onto 4 skewers.
4. Grill over heat or broil 4 inches from the heat, turning occasionally, for 7 minutes, or until the meat is no longer pink.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. Warm weather has arrived and what better way to celebrate that shish kebabs. It's also a great way to kick-start your new lifestyle. I really loved the combination of red wine, ketchup, balsamic vinegar, Worcestershire sauce, garlic and herbs is really succulent. Grilled vegetables such as eggplant or zucchini would go great with these beef steak kebabs. You can have your beef and eat it too.

Barbecue Pork Sandwiches

Ingredients:

• 1 lb. BBQ Pulled pork (see recipe)
• 1/2 cup BBQ Pulled Pork cooking liquid
• 1 tsp. cider vinegar
• 2 tbsp. BBQ sauce
• 4 thin whole-grain buns
• 2 cups coleslaw

Makes 4 Servings

1. Slice the pork into thin slices or chop coarsely. Mix with cooking liquid, vinegar, and barbecue sauce. Bring to a simmer and warm.
2. Toast the buns. Top with 4 oz. pork and sauce. Place 1/2 cup slaw on top.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. These make great sandwiches on a Sunday afternoon and the next day. You can even enjoy these with out the buns and serve with a side of coleslaw and macaroni and cheese.

Barbecue Pulled Pork

Ingredients:

• 2 lbs. pork tenderloin, fat removed, cut into 2-inch pieces
• 2 tbsp. barbeque spice rub
• 1/4 cup ketchup
• 2 tbsp. molasses
• 1/2 tsp. cider vinegar
• 1/4 cup chicken broth
• salt
• freshly ground black pepper

Makes 8 Servings

1.  Season the meat with salt and pepper. Sprinkle all over with spice rub. Let sit overnight in the refrigerator.
2. Combine the ketchup, molasses, cider vinegar, and chicken broth. Place in crockpot. Add pork. Cook over low heat for 4-5 hours until the meat is tender, but not falling apart.
3. Remove from sauce. Degrease sauce and return meat to sauce to store.
4. To serve: cut meat across the grain in thin pieces. Toss with some of the sauce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great meal to make on a Sunday and enjoy throughout the week. Who says you have to go to your local barbecue joint to enjoy barbecue? The key to good barbecue is slow cooking time and the sweet or spicy barbecue flavors. If you have a crockpot, fire it up and cook this dish. I highly recommend using Cajun Spice or Southwestern Spice in this recipe for a kick of heat. I also highly recommend using South Beach Ketchup in this recipe because it's so good. If you don't have molasses, ketchup and cider vinegar, use barbecue sauce mixed with 1/4 cup chicken broth. I also highly recommend adding a touch of garlic in this dish because garlic always makes everything taste better.

Buttermilk Biscuit-Topped Potpie

Ingredients:

• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 2 tbsp. all-purpose flour
• 1 tbsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne
• 1 tbsp. unsalted butter
• 1 small red onion, chopped
• 4 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 cups frozen mixed vegetables (corn, carrots, peas, and green beans), thawed
• 1 1/2 cups diced cooked chicken breast
• 1 (6 oz.) package refrigerated buttermilk biscuits

Makes 5 Servings (generous 1 cup chicken with vegetables and 1 biscuit)

1. Preheat the oven to 425 F. Spray a 3-quart shallow baking dish with nonstick spray.
2. Whisk together the broth, half-and-half, flour, mustard, salt, black pepper and cayenne in a glass measure until blended.
3. Melt the butter in a large skillet over medium heat. Add onion, celery, garlic, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the mixed vegetables and chicken and cook until heated through, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
4. Pour the chicken mixture into the baking dish. Arrange the biscuits on top, spacing them evenly. Bake until the filling is bubbly and the biscuits are golden brown, 10-12 minutes.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. You can have your comfort food and eat it too. If you love chicken pot pie and buttermilk biscuits, you will love this dish. This meal takes about 30 minutes to make if you move productively. This is what I call hearty comfort food. I highly recommend making this dish on the weekend so you can take your time and enjoy making and eating this meal. I really enjoyed this meal because it was so filling and flavorful. If you don't have any chicken broth, you can substitute white wine. If you don't have half-and-half, substitute milk instead. I also highly recommend making your own buttermilk biscuits for the buttermilk biscuit topping. I highly recommend the Weight Watchers Buttermilk Biscuits recipe for the topping because they're really tasty and when you make them, you know what's in them.

Grilled Marinated Pineapple Skirt Steak

Ingredients:

• 1 cup pineapple juice
• 1/2 cup fresh pineapple, diced
• 1 cup low-sodium soy sauce
• 1/2 cup granulated sugar
• 1 tbsp. fresh garlic, minced
• 1 tbsp. freshly minced ginger
• 1-1 1/2 lbs. skirt steak
• 1 onion, finely chopped
• 2 bell peppers, finely diced

Makes 4 Servings

1. Place pineapples, pineapple juice, soy sauce, sugar, garlic, and ginger into a bowl and mix well.
2. Place skirt steaks into marinade and marinate for 1-2 hours. Preheat grill or grill pan to medium-high heat and lightly spray oil the grill or grill pan.
3. Remove steaks from marinade

WW POINTS VALUE: 8-10 pts.

Note: This recipe appeared in the May issue of Family Circle magazine. This recipe was created by Emeril Lagasse. Emeril certain knows his flavors. This is a different yet flavorful steak dinner that can be made any day of the week. The combination of garlic, soy sauce and ginger mixed with the sweetness of the pineapple is so heavenly delicious. I added onions and bell peppers to the dish to make it more filling and it worked. I've had onions, bell peppers with pineapple and it's a delicious combination. The longer you marinate this steak, the more flavorful it will be. You can marinate this steak for up to 24 hours and the steak will still be delicious.

Black-and-White Cupcakes

Ingredients:

Cupcakes:

• 1 cup cake flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 10 tbsp. granulated sugar
• 3 tbsp. unsweetened Dutch process cocoa
• 2 tbsp. water
• 4 tbsp. light stick butter, at room temperature
• 1 large egg, at room temperature
• 1 tsp. vanilla extract
• 1/2 cup plain yogurt

Glaze:

• 1 oz. bittersweet chocolate, chopped
• 1 tbsp. low-fat milk
• 1/4 cup confectioners' sugar

Makes 12 Servings (1 cupcake per serving)

1. To make the cupcakes, preheat the oven to 350 F. Line 12-cup muffin pan with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together 2 tablespoons granulated sugar, cocoa, and water in a small bowl until smooth.
2. With an electric mixer, beat butter in a large bowl until creamy. Gradually beat in remaining 8 tablespoons sugar. Beat 2 minutes. Beat in egg and vanilla. With mixer on low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture. Beat until just blended. Stir 3/4 cup of batter into cocoa mixture. Spoon half of vanilla batter into prepared muffin cups. Spoon cocoa batter over vanilla batter. Top with remaining vanilla batter. With a table knife, cut and twist through batter to marble. Bake until toothpick inserted into centers of cupcakes comes out clean, 18-20 minutes. Cool in pan 5 minutes. Remove cupcakes from pan and cool completely on rack.
3. To make glaze, put chocolate and milk in a small microwavable bowl. Microwave on high 30 seconds. Whisk gently until chocolate is melted. Whisk in confectioners' sugar. Spread glaze on cupcakes, using about 1 teaspoon per cupcake.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. You can have your cupcake and eat it too. This is a healthy gourmet cupcake you can make at home and your family and friends will love them too. Who doesn't love the combination of vanilla and chocolate? The key is what makes this cupcake tastes good is the plain yogurt. Who knew that yogurt could make cupcakes so fluffy and moist? I also love how the cupcakes turned out. They look like a little marble cake topped with chocolate frosting. Once the cupcakes have been cooled and frosted, you can put them away in a Ziploc freezer bag and put them in the freezer so you won't be tempted to eat them all. I know it's not east finding the best cupcake in town but if you make these, you won't be disappointed.

 

California Turkey Salad with Fresh Tomato-Lime Dressing

Ingredients:

• 5 plum tomatoes (1 1/4 lbs.)
• 2 tbsp. fresh lime juice
• 2 tbsp. extra-virgin olive oil
• 2 garlic cloves, peeled
• salt
• freshly ground black pepper
• 1 head romaine lettuce, thinly sliced crosswise (8 cups)
• 3/4 lb. lower-sodium smoked turkey, in one piece, cut into 1/2-inch cubes
• 4 oz. Pepper Jack cheese, cut into 1/2-inch cubes
• 1 avocado, diced

Makes 4 Servings

1. Cut 2 of the plum tomatoes into thin wedges and set aside.
2. Quarter the remaining 3 tomatoes and place in a food processor with the lime juice, oil and garlic. Process to a smooth puree. Season with salt and pepper to taste.
3. Divide the lettuce among 4 plates. For each salad, drizzle the lettuce with 1 tablespoon dressing and top with one-fourth each of the turkey, Pepper Jack, avocado, and tomato wedges. drizzle each salad with 1 tablespoon dressing and serve.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here's another salad that is filling, tastes great and a great way to kick-start your healthy lifestyle. The tomato-lime dressing is homemade and more delicious that store-bought dressing. I highly recommend adding freshly ground black pepper and 2 garlic cloves into the tomato dressing because pepper and garlic always make everything taste better. If you don't have smoked turkey, use regular roast turkey, chicken or crabmeat instead and your salad will still be delicious. The original recipe called for mozzarella cheese but I used pepper Jack cheese instead and it was perfect. The pepper Jack cheese gave the salad a nice kick to it. I also highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com. 

Tex-Mex Steak Salad with Salsa Dressing

Ingredients:

• 1 1/2tsp. ground coriander
• 1 tsp. ground cumin
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 (1 1/4-lb.) sirloin steak
• 4 tsp. extra-virgin olive oil
• 1 cup whole fresh cilantro leaves
• 1 cup julienned jicama
• 2 plum tomatoes, diced
• 1/3 cup prepared no-sugar-added black bean salsa
• 2 tbsp. fresh lime juice
• 1/2 avocado, cut into 1/2-inch dice

Makes 4 (1 1/2 cup Servings)

1. In a small bowl, sir together coriander, cumin, oregano, salt and pepper. Rub the mixture into both sides of the steak.
2. In a medium skillet, heat 1 teaspoon of the oil on medium high. Add the steak and cook for 2-3 minutes preside for medium-rare (longer for more well-done). Transfer to a cutting board and let stand for 5 minutes.
3. Meanwhile, in a large bowl, combine the cilantro, jicama, tomatoes, salsa, lime juice, and remaining 3 teaspoons oil.
4. Thinly slice the steak, add to the bowl, and toss to combine. Divide the salad evenly among 4 plates and scatter the avocado evenly over the tops.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This filling salad can be enjoyed for lunch and dinner. Don't be intimidated by this salad. it may look messy but it's really delicious. It's got lots of protein and vegetables. Jicama is a root vegetable that is often found in the Latin American section or in with the onions & potatoes in the produce section. Use a good vegetable peeler or a sharp pairing knife to remove the brown papery skin before cutting it into matchstick-size pieces. The avocados will get mushy when mixed in with the salsa and tomatoes. The steak is nice and spicy with or without the salad. Don't forget to  season the steak with salt and pepper for taste. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Roasted Pork with Sweet & Sour Cucumbers

Ingredients:

• 3 tbsp. reduced-sodium soy sauce
• 2 tbsp. tomato paste
• 1 garlic clove, peeled
• 1 (1-lb.) pork tenderloin
• 2 small cucumbers
• 2 tbsp. minced red onion
• 2 tbsp. rice vinegar
• 1 tsp. granular sugar substitute
• pinch red pepper flakes

Makes 4 Servings

1. Heat the oven to 450 F with an oven rack in the third top. Line a rimmed baking sheet with foil.
2. In a mini food processor, combine the soy sauce, tomato paste and garlic. Process to a smooth puree.
3. Place the pork between 2 pieces of parchment or wax paper. With a meat pounder or small heavy skillet, pound to a 3/4-inch thickness.
4. Coat 1 side of the pork with about one-third of the puree. Turn and coat liberally with the remaining puree. Place the pork on the baking sheet. Roast for 15-20 minutes, until cooked through but juicy (an instant-read thermometer should register 150 F). Let pork sit briefly, then thinly slice crosswise.
5. While the pork is cooking, peel the cucumbers and halve lengthwise. Scrape out the seeds with a spoon and thinly slice the halves crosswise. In a medium bowl, combine the cucumber, onion, vinegar, sugar substitute, and red pepper flakes.
6. Serve the sliced pork with the cucumbers alongside. If you like, drizzle a little of the liquid from the bowl of cucumbers over the meat.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here is another alternative to Asian takeout. This meal is both filling and delicious. The cucumbers give the dish a nice crunch and a healthy alternative to sauerkraut, noodles or rice. If you don't have pork tenderloin, pork chops will work just as well. You don't have to put the pork chops in the oven; you can broil them or cook them in a skillet and sauté them for 4-5 minutes on each side with the puree mixture on the pork. I highly recommend adding 2 minced garlic cloves to the puree because garlic always makes everything taste better. I also highly recommend seasoning the pork with salt and pepper to taste. One bite of this meal and you'll think twice about ordering takeout. I highly recommend using dark sesame oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com

 

 

Ginger Chicken Salad in Cucumber Cups

Ingredients:

• 1 large (6 oz.) boneless, skinless chicken breast half
• 2 large English Cucumbers (9 inches long
• 1 tsp. grated lime zest
• 2 1/2 tbsp. fresh lime juice (1 large lime)
• 4 tsp. canola or extra-virgin olive oil
• 1 tsp. dark sesame oil
• 1 tsp. minced, peeled fresh ginger
• salt
• freshly ground black pepper
• slivers of lime zest and red bell peppers, for garnish (optional) 

Makes 16 cucumber cups (4 per Serving)

1. Place the chicken breast in a small saucepan with just enough water to cover. Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, about 8 minutes. Remove the pan from the heat and let the chicken stand in the cooking water for 10 minutes.
2. Meanwhile, cut each cucumber crosswise into 8 rounds (about 1 inch thick). With a melon baller or small spoon, scoop out some of the seedy centers to make cups, taking care not to go through the bottoms.
3. In a medium bowl, stir together lime zest, lime juice, canola or olive oil, sesame oil, and ginger.
4. When cool enough to handle, pull the chicken into small shreds and add to the lime dressing. Stir to combine and season with salt and pepper.
5. Fill the cucumber cups with chicken salad (a scant tablespoon each) and garnish with slivers of lime zest and bell peppers, if desired.

WW POINT VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This dish puts a sophisticated Asian take on chicken salad. This little treats can be served as starters, snacks or even as a light lunch or dinner. I think it's an elegant dish to serve company or to bring to a party or gathering. I really loved this dish because it was colorful and filling. The combination of lime and ginger mixed with sesame oil and canola oil gives your taste buds a real zing. You can also cook the chicken by seasoning it with salt, freshly ground black pepper, and minced garlic, sautéing it on a hot skillet with canola or olive oil, cool it after it's been cooked and the chicken can be shredded and stuffed into the cucumbers. The chicken, cucumbers and red bell peppers will quickly fill you up because they are filling and REALLY that good. If you want flavored olive oil, I highly recommend using dark sesame oil and Lime-Infused Olive Oil from The Imperial Olive. For more information, visit www.TheImperialOlive.com.

Almond-Jam Bars

Ingredients:

• 1 cup unbleached almonds (5 oz.)
• 1/4 cup granular sugar substitute
• 1/4 tsp. salt
• 1 large egg white
• 1/4 cup sugar-free jam

Makes 27 bars (3 per Serving)

1. Heat the oven to 375 F. Line a large baking sheet with parchment paper.
2. in a food processor, process the almonds, sugar substitute, and salt until finely ground. Add the egg white and process until the mixture forms a paste.
3. Transfer the dough to the baking sheet and shape into a 14 X 2-inch log. with a moistened thumb, make a 1/4-inch-deep trench down the length of the log. Bake for 12-15 minutes, until lightly golden and set.
4. A few minutes before the log comes out of the oven, in a small saucepan, heat the jams over low heat until melted.
5. Once the log is baked, immediately spoon the jam along the trench. Cool the log on the baking sheet for 10 minutes before cutting crosswise on an angle into 27 bars, each a scant 1/2 inch thick.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This may look complicated but it's not. I like to think of this treat as a healthy take on PB&J for dessert. There's no peanut butter in this recipe but the ground almonds and any flavor jam will do. ground almonds take the place of  flour so this is probably gluten-free. These bars actually make a nice sweet treat that can be enjoyed anytime of the day. Claire Robinson would enjoy these treats as well because it's a 5-ingredient fix.

 

Frozen Strawberry Dessert

Ingredients:

• 2 tbsp. mayonnaise
• 8 oz. reduced-fat cream cheese, softened
• 1 tbsp. lemon juice
• 1 package (10 oz.) frozen unsweetened strawberries, partially thawed
• 1 cup low-fat frozen whipped topping

Makes 6 Servings

 

In a medium bowl, gradually blend the mayonnaise and cream cheese; mix well. Add the lemon juice and strawberries, 1/4 cup at a time. Fold in the whipped topping. Evenly divide the mixture into 6 fluted molds and freeze for 2 hours, or until firm. Serve as a sweet dessert salad.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call a healthy alternative to cheesecake. It feels and tastes like cheesecake in a dish. This dessert has a nice flavor to it and will cool you down in the hot weather and satisfy you after a big meal. I highly recommend swapping sour cream in place of the mayonnaise because you can taste the mayonnaise and the sour cream gives the strawberries and cream cheese a little more rich texture. I also recommend adding a touch of vanilla extract for a sweeter taste. You can use any kind of berry in this recipe wit hthe changes I suggested and it will be a delicious sweet treat. 

Moroccan Couscous

Ingredients:

• 1/2 cup whole-wheat couscous
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• pinch cayenne
• 1 tomato, chopped
• 1/3 cup minced red onion
• 1 tbsp. extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 3 tbsp. fresh parsley

Makes 4 (1/2-cup) Servings

1. Prepare couscous according to package directions.
2. In a small bowl, combine cumin, paprika, cinnamon, salt, pepper, and cayenne.
3. Fluff cooked couscous with a fork. Add cumin mixture, tomato, onion, oil and lemon juice; stir to combine. Divide among 4 plates, sprinkle with parsley, and serve warm.

WW POINTS VALUE:  2 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be intimidated by this side dish. It may not look pretty but it taste delicious. This side dish is packed with heat and flavor and leave a nice aftertaste in your mouth. Plus, it smells good too. The spices give the couscous heat and the lemon juice cools it off. Serve this couscous with any protein and your meal will be deliciously filling.

 

Moroccan Chicken Kebabs

Ingredients:

• 1 tbsp. lemon juice
• 2 tsp. grated  peeled fresh ginger
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• pinch of cayenne
• 1 1 /2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 small zucchini, cut into 12 (1 1/2-inch) pieces
• 8 cherry tomatoes
• 1/2 tsp. salt
• freshly ground black pepper

Makes 4 Servings

1. Combine the lemon juice, ginger, cumin, coriander, cinnamon, and cayenne in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 1 hour or up to 4 hours.
2. Spray a broiler rack with extra-virgin olive oil spray; preheat the broiler. Alternately thread the chicken and vegetables onto 4 (8-inch) metal skewers; sprinkle both sides evenly with the salt and pepper and spray with extra-virgin olive oil nonstick spray. Broil the kebabs 4 inches from the heat, turning occasionally, until the chicken is cooked through and browned, 10-12 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish takes on a new take on kebabs. They're full of heat and flavorful spices and will quickly fill you up. They are also succulent and juicy. I highly recommend serving a side of couscous for an authentic Moroccan flare and it will look and taste elegant.