Thai Chicken Legs

Ingredients:

• 1 garlic clove, minced
• 1 tbsp. grated peeled fresh ginger
• 2 tbsp. rice vinegar
• 1 tbsp. Asian fish sauce
• 1 tbsp. granular sugar
• 1 tbsp. chopped fresh cilantro
• 1 tbsp. chopped fresh mint
• 2 tsp. grated lime zest
• 1 tsp. Thai red curry paste
• 1/2 tsp. salt
• 4 (1/2-lb.) whole chicken legs, skinned

Makes 4 Servings (1 chicken leg per serving)

1. Combine the garlic, ginger, vinegar, fish sauce, sugar, cilantro,yo mint, lime zest, chili paste, and salt 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 4 hours or up to overnight.
2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
3. Lift the chicken from the marinade and place on the grill rack. Discard the marinade. Grill the chicken until well marked and an instant-read thermometer inserted in a thigh registers 165 F, 8-10 minutes on each side.sian dis

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you're craving takeout food, PUT DOWN THE PHONE!! You can make this dish in 30 minutes or less and you'll be just as happy and satisfied. If you love Chinese takeout, you'll love this dish. Thai food has all the flavors you crave: spicy, sweet, sour, bitter, hot and aromatic. You can use boneless, skinless chicken breasts in place of the legs and your meal will taste just as delicious. Thai roasted chili paste is a condiment that is made from crushed roasted red Thai chiles, granulated sugar, tamarind, dried shrimp and other spices. It has a smoky and spicy flavor to many Asian dishes.  Grilled Thai chicken is absolutely delicious you'll have it again.

Thai Vegetable Stir-Fry

Ingredients:

• 1 (14 oz.) can light coconut milk
• 2 garlic cloves, minced
• 1/2 tsp. grated lemon zest
• 1/2 tsp. grated lime zest
• 2 cups sliced asparagus tips
• 1 cup halved mushrooms
• 1 small red bell pepper, sliced
• 1 small head bok choy, stems sliced and leaves left whole
• 1/4 cup unsalted peanuts
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 1 tbsp. fresh lemon juice
• 1 small bunch fresh basil, slivered

Makes 4 Servings

 

In food processor, combine the coconut milk, garlic, lemon and lime zest. Pulse to process into a paste. Remove to a large skillet. Place over medium-high heat and cook, stirring, for 1 minute. Add the asparagus, mushrooms, bell pepper, bok choy, peanuts and red pepper flakes and simmer for 10 minutes. Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can make this vegetarian dish in about 30 minutes or less and it will be delicious. You can serve this dish as a side dish or as a vegetarian entrée and it will be deliciously satisfying. Don't be intimidated by Thai food. Thai food has all the flavors you love: hot, spicy, sweet, sour, bitter and aromatic. If you don't have bok choy on hand, spinach will work just as well. The great thing about this dish is that it has 4 different kinds of vegetables in it so you could get your daily servings of vegetables in this dish.

Beef & Broccoli Salad with Mustard Vinaigrette

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 4 tsp. Dijon mustard
• 1/2 tsp. dried tarragon
• 1/4 tsp. salt
• 1 tbsp. nonpareil capers, drained & rinsed (optional)
• 1 (1 lb.) well-trimmed sirloin steak
• 4 cups small broccoli florets
• 2 medium yellow bell peppers, cut into 1/2-inch squares

Makes 4 (2-cup) Servings

1. Heat the broiler or heat a grill to medium-high.
2. In a large bowl, whisk together the oil, vinegar, 2 teaspoons of the mustard, tarragon, and salt, Stir in capers, if using.
3. Brush both sides of the beef with the remaining 2 teaspoons mustard. Broil or grill 6 inches from the heat for 5 minutes per side for medium-rare. Let the beef stand for 5 minutes before cutting across the grain into 1/2-inch thick slices. Then cut the slices crosswise into 1-inch squares, reserving any juices that accumulate.
4. Meanwhile, in a steamer, cook the broccoli for 3 minutes just barely tender. Add the hot broccoli to the bowl of dressing along with the bell peppers and stir to combine. Stir in the beef and beef juices. Serve warm, at room temperature, or chilled.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This quick and easy salad is both colorful and delicious. The vegetables add nutrients and color to the beef salad. I highly recommend seasoning the steak with salt, pepper and garlic for a more flavorful steak and to make the salad taste flavorful as well. Cook this salad any night of the week and people will be happy.

Fruit & Yogurt Breakast Parfaits

Ingredients:

• 2 small ripe bananas, cut up
• 2 small nectarines, cubed
• 1 tsp. + 2 tbsp. granular sugar substitute
• 1 tsp. vanilla extract
• 2 cups nonfat plain Greek yogurt
• 1/4 cup dry milk powder

Makes 4 (1-cup) Servings

1. In a food processor or blender, puree the bananas, nectarines, 1 teaspoon of the sugar substitute, and 1/2 teaspoon of the vanilla.
2. In a medium bowl, whisk together the yogurt and milk powder. Whisk in the remaining 2 tablespoons sugar substitute and 1/2 teaspoon vanilla.
3. Spoon 1/2 cup of the banana-nectarine mixture into each of four 8-ounce glasses. Top each with 1/2 cup of the yogurt mixture. Serve right away or cover and refrigerate for up to 3 days.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These breakfast treats can be made and enjoyed any day of  the week. These parfaits make great travel companions and a great on-the-go breakfast or snack treats. The milk makes the Greek yogurt less tart and the vanilla adds a touch of flavor.

Knife-and-Fork Ratatouille Turkey Burgers

Ingredients:

• 1 large eggplant (about 1 1/2 lbs.), unpeeled
• 3/4 tsp. salt
• 1 1/4 lbs. gluten-free ground turkey breast
• 1 cup finely shredded zucchini
• 1/2 cup chopped grape tomatoes
• 2 tbsp. no-salt-added tomato paste
• 2 small garlic cloves, grated on a rasp-style citrus zester
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. ground fennel seed
• 1/2 tsp. dried thyme
• olive oil cooking spray

Makes 4 Servings

1. Cut the eggplant crosswise into 8 slices about 1/2-inch thick, cutting from the thickest part of the eggplant because these will be your hamburger "buns." Using 1/2 teaspoon of the salt, sprinkle both sides of the eggplant slices. Set aside on paper towels to drain a bit while you make the burger mixture.
2. In a large bowl, combine the turkey, zucchini, tomatoes, tomato paste, garlic, oil, fennel, thyme, and remaining 1/4 teaspoon salt. Gently but thoroughly combine. With moistened hands, form the mixture into 4 patties 4 inches across. Make the outer edges of the patties a little higher than the middles (the burgers will plump up as they cook).
3. Spray a large skillet with olive oil and heat over medium-high heat. Place the burgers in the skillet and cook for 4 minutes without turning. Flip the burgers, cover the pan, and cook for 4 minutes longer. Add 1/4 cup water, re-cover, and cook until the burgers are cooked through but still juicy, 3-4 minutes longer. Let stand, covered, for 2 minutes.
4. While the burgers are cooking, preheat a panini press, hinged electric grill, or large grill pan. (if not nonstick, spray very lightly with olive oil.) Working in batches (depending how big your press or grill is), cook the eggplant until nicely softened, 5-6 minutes (turning once or twice if on a grill pan).
5. Place each burger on a slice of eggplant and top with another slice of eggplant. If there are pan juices in the skillet, drizzle a little over the tops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in  the South Beach Diet Gluten Solutions Cookbook.  Who knew that a classic French dish could be made into a delicious gluten-free burger?! This burger is filled with vegetables and flavor and a great way to kick-start your healthy lifestyle. Remember when you grilled burgers and the buns and you used to put lettuce, tomato, mayonnaise, ketchup and mustard on your burger? You will not miss any of those toppings or condiments when you take a bite out of these elegant burgers. You can even grill these elegant burgers on your outdoor grill land they will be delicious. Grilled eggplant is a great substitute for grilled buns and a great way to add more vegetables to your diet. The herbs add a nice touch of flavor to the burgers as does tomato paste. The tomato paste is also a better substitute for ketchup. One bite of this elegant juicy burger and you'll be saying au revoir to fast food.

 

Sauteed Shrimp with Tomato & Basil

Ingredients:

• 1 lb. fresh or frozen medium shrimp
• 1 tbsp. extra-virgin olive oil
• 1/2 cup red onion, thinly sliced
• 3 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 3 tbsp. balsamic vinegar
• kosher salt
• freshly ground black pepper
• 4 cups fresh baby spinach

Makes 4 Servings

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add shrimp, cook about 3 minutes or until shrimp are opaque, turning occasionally. Remove shrimp from skillet, set aside.
2. Add red onion to skillet, cook about 3 minutes or until crisp-tender, stirring occasionally. Ass tomatoes; cook for 1 minute more. Return shrimp to skillet. Add basil and vinegar; heat through. Season to taste with kosher salt and pepper.
3. Divide spinach among 4 dinner plates. Top with shrimp mixture.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish is a compliment to Italy and America's favorite shellfish. This dish only takes 20-30 minutes to make so you can make this dish any day of the week and everyone will be happy. You can substitute scallops in place of the shrimp and your meal will still be delicious. You can also use arugula in place of the spinach too. Heck, you can even sprinkle a little Parmesan cheese on top of the shrimp for a more authentic Italian flare.The combination of shrimp, onions, tomatoes and basil is so heavenly delicious you'll be eating this dish again.

Baked Chicken with Artichokes

Ingredients: garlic

• 10 (6 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
• 1 medium red onion, sliced
• 2 (8 oz.) jars quartered artichokes, drained
• 1 lemon, cut into 10 slices
• 1 tsp. dried oregano
• 1 tsp. dried thyme

Makes 10 (6 oz.) Servings

1. Heat the oven to 350 F. Lightly coat 2 baking sheets with cooking spray. Season chicken with salt and pepper, and set aside on a large platter.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Divide onion between the baking dishes.
3. Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Add chicken, in batches, if necessary, and cook until lightly browned, about 5 minutes per side. Divide chicken between the baking dishes.
4. Divide artichokes between the dishes, arranging around the chicken. Place 1 lemon slice on top of each chicken breast. Sprinkle breasts evenly with oregano and thyme.
5. Cover baking dishes with foil and bake 10-15 minutes, or until artichokes are heated through. Serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. The recipe may look good on paper but it tastes different on the plate. The Mediterranean flavors in this chicken dish taste well but this chicken dish really needs to be grilled. I followed the directions and the chicken did not taste so good. I highly recommend grilling the chicken, onions and artichokes because they taste better grilled. Don't get me wrong but the combination of lemon, chicken and artichokes is delicious. They're just delicious when they are grilled.

Sesame-Crusted Tuna Steaks

Ingredients:

• 3 tbsp. apple cider vinegar
• 2 tbsp. honey
• 1 tbsp. Asian (dark) sesame oil
• 2 tbsp. chopped red bell pepper
• 1 tbsp. freshly chopped chives
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (6 oz.) tuna steaks, 1/2-inch thick
• 2 tbsp. sesame seeds

Makes 4 Servings (1 tuna steak & about 2 tbsp. topping)

1. To prepare the topping, combine the vinegar, honey, sesame oil, bell pepper, chives, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in a serving dish; set aside.
2. Sprinkle the tuna steaks with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread the sesame seeds on a plate; coat the tuna with the seeds, pressing lightly so the adhere.
3. Spray a large skillet with nonstick spray and set over medium-high heat. Add the tuna and cook 3-4 minutes on each side for medium-rare or until desired doneness. Serve with the bell pepper topping.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who says you can't have an elegant meal in 30 minutes or less? This meal is quick, easy and delicious and can be enjoyed any day of the week. This meal is tastier than takeout and it tastes just as good as what you would get at a restaurant. This meal is bursting with flavor and will quickly fill you up.

Red Pepper, Feta, and Mint Dip

Ingredients:

• 1 (12 oz.) jar roasted red peppers, rinsed and drained
• 1 garlic clove, smashed and peeled
• 4 oz. reduced-fat cream cheese
• 4 oz. reduced fat- feta cheese
• 1/4 cup nonfat plain Greek yogurt
• 3 tbsp. finely chopped fresh mint
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 1 3/4 cups  (1 tbsp. per serving)

 

In a food processor or blender, combine the peppers and garlic. Pulse until well blended. Add the cream cheese, feta, yogurt, mint, lemon juice, and oil. Process until blended but still thick. Add salt and additional lemon juice to taste. Serve at room temperature.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This dip is a refreshing change from your typical dip for chips and vegetables. It's creamy dip that's packed with heat and zing and it will really wake up your taste buds. You can serve this dip with your crudité of choice, protein of your choice or with whole wheat pita chips.

 

Chicken Thighs with Grilled Stone Fruit Salsa

Ingredients:

• 3 firm-ripe peaches, about 3/4 lb., halved and pitted
• 3 firm-ripe nectarines, about 3/4 lb., halved and pitted
• 3 firm-ripe plums, about 1/2 lb., halved and pitted
• 1 small red onion, cut into 3/4-inch-thick slices
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. apple cider vinegar
• 1 tbsp. granulated sugar
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) skinless, bone-in chicken thighs

Makes 4 Servings (1 chicken thigh with 3/4 cup salsa per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. To make the salsa, place the peaches, nectarines, and plums on the grill rack and grill well until well marked and slightly softened, 4-5 minutes on each side; transfer to a bowl and let cool. Place the onion slices on the grill rack and grill until well marked and tender, 5-6 minutes on each side; transfer to a cutting board and let cool for 5 minutes. Coarsely chop the onion, cilantro, vinegar, sugar, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; mix well and set aside.
3. Sprinkle the chicken with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; place on the grill rack. Grill until an instant-read thermometer inserted in a thigh registers 165 F, about 8 minutes on each side. Serve chicken with the salsa.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Summer is here and this grilling dish is the perfect way to kick-start your summer grilling season. Chicken on the grill is so succulently delicious you'll want to do it as much as possible. Grilled fruit is delicious too. This particular dish takes advantage of the stone fruit that is in season and takes it to another level. Who knew that grilled peaches, nectarines, and plums would taste so good with grilled chicken? You can use any kind of grilled chicken, turkey or even pork in this dish and it will still be delicious. I highly recommend adding a 1/2 cup of cooked whole wheat couscous per serving to make this meal more filling and add 3 Points value per serving.





Apple Cider Vinegar Barbecue Sauce

Ingredients:

• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 3 tbsp. granular brown sugar
• 1 tbsp. molasses
• 1 pinch red pepper flakes
• salt
• freshly ground black pepper

Makes 16 Servings (2 cups total, 2 tbsp. per serving)

 

Combine all ingredients. Bring to a simmer to dissolve sugar. Do not boil or reduce.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you are desperate for a delicious barbecue sauce, this sauce is for you. This sauce can be made in 20 minutes or less and can sit in your refrigerator for 3 months. I highly recommend using this barbecue sauce on chicken or pork for a succulent and juicy meal. The sauce literally melts in your mouth and it's absolutely delicious.

Spicy Crab Cakes with Whole-Grain Mustard Vinaigrette

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/4 cup celery, finely chopped
• 1 cup red or yellow bell peppers, finely chopped
• 1 tsp. garlic, finely chopped
• 1 lb. crab meat, cleaned, shells removed
• 1 tbsp. whole wheat bread crumbs
• 2 tbsp. scallions, finely chopped
• 1 tbsp. parsley, chopped
• 2 tbsp. low-fat mayonnaise
• 1/2 tbsp. Dijon mustard
• 1/2 tsp. sambal oelek or Tabasco sauce
• salt
• freshly ground black pepper
• 1/2 tsp. lemon juice
• 1 cup corn flakes or multigrain cereal, crushed
• nonstick cooking spray
• 1 lb. mixed greens
• 1/2 cup Whole-Grain Mustard Vinaigrette (see recipe)

Makes 4 Servings (2 (2 oz.) crab cakes per serving)

1. Preheat the oven to 450 F. Spray a baking sheet with nonstick cooking spray.
2. Heat a saute pan over medium heat. Add olive oil, celery, and peppers. Season with salt and pepper. Saute until celery is tender. Add garlic; cook until aromatic. Remove from saute pan and cool on a plate in the refrigerator.
3. Combine the crab meat, celery mixture, bread crumbs, scallions,  parsley, mayonnaise, mustard, and hot sauce in a bowl. Gently mix. Adjust seasonings with salt, pepper, and lemon juice.
4. Divide the mixture into 8 (2 oz.) balls. Lightly dredge in corn flakes. Place crab cakes on prepared baking sheet. Spray tops with nonstick spray or olive oil. Bake 8-10 minutes until heated through and slightly golden. If the cakes are warm, nut not browned, place under broiler for 1-2 minutes.
5. Toss salad greens with half the mustard vinaigrette. Season with salt and pepper.
6. Divide the salad greens evenly among 4 plates. Place 2 crab cakes on each salad and drizzle with the remaining mustard vinaigrette.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you enjoy eating crab cakes at a restaurant or a gathering, the you will love these. These crab cakes are flavorful and delicious you will want to share them with family and friends. Remember to be careful when mixing the crab cakes because you're taking them out of their shells. If you want a more flavorful and crunchy salad, add some julienned carrots or cucumbers and you will be full.

Whole-Grain Mustard Vinaigrette

Ingredients:

• 1 tbsp. shallots, minced
• 1 tbsp. lemon juice
• 2 tbsp. champagne vinegar
• 1 tbsp. whole-grain mustard
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. chives, chopped
• salt
• freshly ground black pepper

Makes 8 Servings (1/2 cup total, 1 tbsp. per serving)

 

Place the shallots in a bowl with a pinch of salt, lemon juice and vinegar. Allow to sit for 10 minutes. Add the mustard and whisk in the extra-virgin olive oil. Adjust the seasonings with salt and pepper. Stir in the chives.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful dressing that is full of zest and flavor and goes great with any fish, chicken, turkey, pork and in any salad. The combinations of mustard, lemon juice and olive oil is so heavenly delicious you will never but store-bought dressing again.

Chocolate Pie with Crispy Peanut Butter Crust

Ingredients:

• 3 tbsp. unsweetened natural peanut butter
• 2 cups toasted rice cereal
• 1 package (1 1/2 oz.) sugar-free reduced-calorie instant chocolate pudding mix
• 2 cups fat-free milk

Makes 8 Servings

1. Coat an 8 or 9-inch pie plate with cooking spray.
2. In a saucepan over low heat, warm the peanut butter until melted. Remove from the heat and stir in the cereal. Press the cereal mixture into the bottom and up the side of the pie plate. Freeze for 1 hour.
3. Prepare the pudding according to the package directions, using the milk. Immediately pour the pudding into the prepared pie crust. Refrigerate for at least 1 hour before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. If you love the combination of peanut butter and chocolate, then you'll love this dessert. This dessert is very easy to make on a Sunday afternoon and can be enjoyed throughout the week. The combination of chocolate pudding mixed with rice cereal and peanut butter is so delicious. You can use cashew or almond butter in place of the peanut butter if you want to try something different. I do highly recommend using the South Beach Pudding recipe if you want homemade chocolate pudding in this recipe because homemade pudding tastes better than the store-bought chocolate pudding.

White Wine Coolers

Ingredients:

• 16 oz. diet soda, lemon-lime variety, chilled
• 24 oz. white wine, Sauvignon Blanc, chilled
• 1/2 small navel oranges washed, unpeeled, cut into 8 half moons
• 2 Tbsp. mint leaves, sprigs (for garnish)

Makes 8 Servings ( 5 fluid oz. per serving)

 

Pour soda into a large pitcher; slowly pour in wine until well-combined. Pour into glasses; garnish each with an orange slice and mint sprig.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a nice, refreshing drink to enjoy during the summer season and in any warm climate no matter where you are. This refreshing beverage reminds me of Italy in the summer with all the flavors combined. You can use any flavored citrus soda and any citrus fruit such as grapefruit, blood orange, lemon or lime and your drinks will be delicious.



Turkey Antipasto Salad

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. minced red onion
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 (1lb.) head romaine lettuce, chopped (8 cups)
• 3/4 lb. roasted turkey breast
• 2 large roasted red bell peppers, cut into thin strips
• 6 oz. marinated artichoke hearts (about 8 pieces)
• 4 oz. reduced-fat provolone, mozzarella, or muenster cheese, sliced or cubed

Makes 4 (2 1/2-cup) Servings

1. Place oil, vinegar, onion, salt, and pepper in a small glass jar. Close tightly and shake vigorously.
2. Arrange lettuce, turkey, bell peppers, artichokes, and cheese on 4 plates, antipasto style (separated into piles). Spoon dressing over top and serve.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Antipasto means before the meal and is usually the first course of an Italian meal. Traditional antipasto meals can include cured meats, olives, pepperoncini, mushrooms, artichoke hearts, various cheeses, pickled meats and vegetables in oil or vinegar. The people at South Beach have made a classic Italian appetizer into a colorful salad that is deliciously filling. You can enjoy this salad for lunch or dinner. If you don't have marinated bell peppers or artichoke hearts and/or raw turkey or chicken, grill the meat and vegetables and your salad will taste just as delicious. If you're using turkey or chicken, season with salt, pepper and garlic and grill both sides alongside the vegetables 8-10 minutes and your salad will be just as delicious. You can also substitute arugula or spinach in place of the romaine and your salad will be even healthier.

Spanish-Spiced Turkey Meatballs

Ingredients:

• 4 100% corn tortillas (6 inch), torn into small pieces
• 1 1/4 lbs. gluten-free ground turkey breast
• 4 tbsp. no-salt-added tomato paste
• 1 tbsp. mayonnaise
• 2 tbsp. smoked paprika
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 3/4 tsp. dried oregano
• 1/2 tsp. salt
• 2 large eggs
• 2 cups gluten-free low-sodium chicken broth

Makes 8 Servings (3 meatballs per serving)

1. In a food processor, coarsely grind the corn tortillas. Transfer the tortilla crumbs to a large bowl.
2. Add the turkey, 2 tablespoons of the tomato paste, the mayonnaise, paprika, cumin, coriander, oregano, and salt to the bowl. Add the eggs and gently mix to combine. Using a small ice cream scoop or your moistened hands, gently shape into 24 meatballs.
3. In a large skillet, combine the broth and remaining 2 tablespoons tomato paste. Bring to a simmer over medium heat. Add the meatballs and cook, turning the meatballs as they cook, until firm all over and just cooked through, 5-7 minutes.
4. With a slotted spoon, transfer the meatballs to a platter or serving bowl. Increase the heat under the broth to medium-high and cook until the broth has reduced by half, about 5 minutes. Pour over the meatballs and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says you can't enjoy meatballs while you're on a diet or when you're on your healthy lifestyle? Meatballs don't always have to go with pasta and don't always come from Italy. These Spanish-style meatballs are great anytime, anywhere, anyplace. Who knew that crumbled tortillas could keep meatballs together? These meatballs also have spicy Spanish flavors of paprika, cumin and coriander and they make these treats delicious. If you don't have ground turkey on hand, used ground chicken or pork and they will taste just as delicious. Also, if you don't have chicken broth on hand, use dry white wine and your meatballs will really be tasty. Serve these treats to Iron Chef Bobby Flay and he will be impressed.

Garlic Bread

Ingredients:

• 1 1/2 Tbsp reduced-calorie margarine, melted
• 2 garlic cloves, crushed
• 1 Tbsp chives, chopped
• 1 Tbsp fresh parsley, chopped
• 4 slices Italian bread, (1 oz slices)
• 1 spray cooking spray, butter-flavored
• 3 Tbsp rosemary

Makes 4 Servings

1. Preheat oven to 400º F
2. Combine margarine, garlic, chives and parsley in a small bowl.
3. Cut each piece of bread in half (but not all the way through). Lightly coat inside of halves with butter-flavored cooking spray. Spread garlic mixture and place rosemary sprigs between halves. Wrap in foil.
4. Bake 10 minutes or until heated through. Serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who does not love garlic bread? You can have your garlic bread and eat it too. Fresh herbs are a great way to intensify the flavor of food and to cut back on the fat. Garlic always makes everything taste better so everyone will love this side dish. This side dish takes less than 20 minutes to make and will quickly become a favorite at the table.