Texas Bowl o 'Red

 Ingredients:

• 2 tbsp. mild chili powder
• 1 tbsp. chickpea flour or whole wheat flour
• 1 tsp. dried oregano
• 1/2 tsp. chipotle chili powder
• 4 tsp. extra-virgin olive oil
• 1 1/2 lbs. sirloin, well-trimmed and cut into 1-inch chunks
• 4 garlic cloves, minced

Makes 4 Servings

1. In a small bowl, combine the chili powder, chickpea flour, oregano, and chipotle powder (if using). 
2. In a large skillet, heat the oil over medium-high heat until very hot but not smoking. Add the beef and garlic and cook, stirring, until the beef is browned on all sides, about 1 minute. 
3. Sprinkle the chili mixture over the beef, stirring to coat well. Add 2/3 cup water to the skillet and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for 15 minutes to concerntrate the flavors. 
4. Ladle the stew evenly into 4 bowls and serve warm. 

WW POINTS VALUE: 7 pts. without flour, 9 pts. with flour

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Chili a treasured staple in Texan cuisine. The bowl o'red is not a chili but it's pieces of meat in a spicy 'gravy'. The 'red' in the title does not refer to beans or tomatoes but the addition of red chiles. This dish can be made in 30 minutes or less and can be enjoyed with your favorite side of vegetables. 

Banana Bread

 Ingredients:

• cooking spray
• 5 ripe bananas
• 2 cups whole wheat flour
• 2 tsp.baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 1/2 tsp. sea salt (optional)
• 5 tsp. unsalted butter
• 1/4 cup dark brown granular sugar
• 1 large egg, at room temperature
• 1/4 cup milk
• 1/4 cup walnuts (optional)
• 1/2 cup dark chocolate chips (optional)

Makes 18 Servings (1 slice per serving)

1. Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
2. Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
3. In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
4. In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
5. Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
6. Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices. 

WW POINTS VALUE: 4-5 pts. per serving

Note: This recipe appears on www.weightwatchers.com. Moist and rich, this banana bread makes a great breakfast or snack that you and your loved ones won't be able to get enough of. It's the best way to use up bananas that you think are about to go bad; there's definitely no need to waste them. I used two cups of whole wheat flour, cut the brown sugar in half and added ground spices to make this banana bread healthier. The chopped walnuts are a crunchy treat as well, but feel free to omit them if you don't particularly want them in your bread. I added dark chocolate chips to add more flavor to the bread and made it more mosit too. You can enjoy it plain or toasted with some reduced-fat cream cheese smeared on each slice.

Chocolate Almond Butter Shake

 Ingredients:

• 1 cup unsweetened almond milk
• 2 tbsp. almond butter
• 2 tbsp. cocoa powder
• 1 cup baby spinach
• 1/4 avocado
• 1/2 cup ice cubes
• 1 tbsp. granular sugar substitute

Makes 1 Serving

1. Place all ingredients into a blender.
2. Blend on high until completely smooth, about 1 minute. Serve immediately.

WW POINTS VALUE: ? 

Note: This recipe appears on www.palm.southbeachdiet.com/recipes.  You can enjoy a chocolate shake in a new way.  The combination of avocado, spinach, cocoa powder and almond butter is quite delicious. Don't be intimidated by the combination of these ingredients. They actually taste delicious together. This easy plant-based beverage is sure to satisfy your sweet tooth while you stick to your low carb diet. 

Chicken Lasagna Cups

Ingredients:

• 6 chicken cutlets (thin cut)
• 1 cup shredded mozzarella, divided
• 1 cup sugar-free marinara sauce
• ¼ cup ricotta cheese
• ¼ cup cream cheese, softened
• 1 clove garlic, minced
• ½ Tbsp. Italian Seasoning
• ½ tsp. salt
• ¼ tsp. crushed red pepper
• ½ Tbsp. fresh parsley, chopped

Makes 6 Servings (2 cups per serving)

1. Preheat oven to 350°F. Coat a 12-cup muffin pan with nonstick cooking spray.
2. Place chicken cutlets on a cutting board. Using the smooth side of a mallet, pound cutlets to about ¼ inch thick.
3. Cut each chicken cutlet in half and lay them into the muffin tin cups, overlapping the ends to form bowls.
4. In a small bowl, mix together the ricotta cheese, cream cheese, ½ of the mozzarella, garlic, Italian seasoning and crushed red pepper.
5. Using a spoon, place about 2 tablespoons of the cheese mixture into each muffin cup.
6. Top each muffin cup with 2 teaspoons of marinara sauce.
7. Sprinkle the remaining mozzarella cheese on top of each muffin cup equally.
8. Bake for 25 minutes, until the chicken is cooked and the cheese is bubbly. Remove the lasagna cups from the muffin tin and place on a plate.
9. Garnish each lasagna cup with fresh chopped parsley. Serve warm.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeachdiet.com/recipes. You can have your lasagna and eat it too when it is properly done. Enjoying lasagna on a low-carb diet can feel like a dream but it is possible. These lasanga cups use chicken cups in place of the pasta and it's quite delicious and filling. If you don't have marinara sauce, any homemade tomato sucae, such as puttanesca sauce, will work just as well. Also, cottage cheese works just as well in place of the ricotta cheese. 

Mustard-Roasted Pork & Apple Salad

 Ingredients:

• 3 tbsp. Dijon mustard
• 4 tbsp. apple cider vinegar
• 2 1/2 tsp. agave nectar
• 1/2 tsp. coarse sea salt
• 1 1/4 lbs. cabbage, cut into large chunks
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1/4 tsp. freshly ground black pepper
• 1 lb. pork tenderloin
• 2  apples (such as Fuji, Pink Lady, Granny Smith), thinly sliced

Makes 4 Servings (2 cups per serving)

1. Preheat the oven to 400 F. In a large bowl, whisk together the mustard, 3 tablespoons of the vinegar, agave nectar, and 1/4 teaspoon of the salt. Measure out 1/4 cup of the dressing to use for the pork and set the large bowl aside. 
2. Place the cabbage in a roasting pan. Drizzle with the 1 tablespoon oil and sprinkle with the pepper and remaining 1/4 teaspoon salt. Toss ot coat. 
3. Place the pork on top of the cabbage mixture and spoon the 1/4 cup of the dressing over the top of the pork. Roast until the porkis just cooked through and an instant-read thermometer inserted in the center registers 145 F, about 30 minutes. Transfer the pork to a cutting board and when cool enough to handle, thinly slice crosswise.
4. Add remaining 1 tablespoon vinegar, remaining 2 teaspoons oil, the sliced pork, roasted cabbage, and apples to the large bowl with the dressing. Toss to combine. 
5. Divide the salad among 4 plates and serve at room temperature or chilled. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. The combination of apples and pork is such a decadent combination it should be a regular staple at your dinner table. Roasted pork tenderloin with apples or vegetables of your choice make a delicious meal and you will enjoy pork more as meal. Dijon mustard is also succulent and flavorful when combined with pork tenderloin. If you're on Phase 1, you can use sliced bell peppers in place of the apples. 

Grilled Lamb Burgers in Pitas

 Ingredients:

• 3/4 lb. lean ground lamb, trimmed
• 2 tbsp. finely chopped onion
• 2 garlic cloves, minced
• 3 tbsp. chopped fresh mint
• 1/2 tsp. ground coriander
• 1 tbsp. tomato paste
• 1 egg
• 1/2 cup dried whole wheat bread crumbs
• 1/4 cup crumbled feta cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (6-inch) whole wheat pita breads, top third cut off and discarded, wamrned
• 1 1/3 cups lightly packed chopped romaine lettuce
• 1 small red pepper, thinly sliced
• 1/2 kirby cucumber, halved lengthwise and thinly sliced
• 1/3 cup plain yogurt
• 1 tbsp. chopped fresh dill

Makes 4 Servings (1 burger per serving)

1.  Stir together lamb, onion, garlic, mint, coriander, tomato paste, egg, bread crumbs, feta, salt, and black pepper in medium bowl just until mixed well. Shape into 4 (1/2-inch) thick patties. 
2. Spray grill pan with nonstick spray and set over medium-high heat. Place patties in  grill pan and grill until instant-read thermometer inserted into side of burger registers 160 F, about 4 minutes per side. Meanwhile, mix dill with yogurt. 
3. Stuff each pita with 1/3 cup lettuce, one-fourth of bell pepper, one-fourth of cucumber, 1 burger, and about 1 tablespoon dill yogurt mixture. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Burgers can be delicious when they are done right. These are a new and flavorful take on your typical burgers. These burgers are made with lean ground lamb (which is quite decadent and delicious), they use feta cheese, cucumbers and bell peppers in place of traditional toppings and fillings and they are stuffed into pitas instead of in between buns. I also added a touch of tomato paste, egg, whole wheat bread crumbs and feta cheese to make these bugers much more flavorful and it was a success. If you don't have bell peppers available, use sliced tomatoes instead. You can also use any kind of leafy green in this recipe if you don't have romaine lettuce on hand. 

Philly Cheese Steaks

 Ingredients:

• 1 tsp. extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, minced
• 1/4 tsp. salt
• 3/4 lb. lean boneless sirloin steak, trimmed and thinly sliced
• 4 (3/4 oz.) slices reduced-fat provolone cheese
• 4 whole wheat sandwish thins, split

Makes 4 Servings (1 sandwich per serving)

1. Heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, 5 minutes. Add peppers, garlic, and 1/4 teaspoon of the salt. Cook, covered, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a small bowl. 
2. Wipe skillet clean Sprinkle steak with remaining 1/2 teaspoon salt and spray with nonsick spray, tossing to coat. Cook steak, in batches, until browned, about 2 minutes, transferring to plate as it is browned. 
3. Place 1 slice of prrovolone on bottom of each roll. Top with about 1/2 cup steak and one-fourth of onion mixture. Cover with tops of rolls. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. A Philly cheesesteak is such a treat and it will fill you up leaving you satisfied when it's done right. Most cheese steaks contain a lot of salt and are on white hoagie rolls. These have lean sirloin, very little salt, onions, garlic and bell peppers and are on whole wheat bread. These are filling and flavorful and will leave you satified. Plus, they are lean on your wallet too. 

Chocolate chocolate chip cookies

 Ingredients:

• 1 cup whole wheat flour
• 1/4 tsp. baking soda
• 1/4 cup unsalted butter, softened
• 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 large egg white(s)
• 1/2 cup bittersweet chocolate chips
• Cooking spray

Makes 40 Cookies (1 cookie per serving)

1. Preheat oven to 350°F.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
3. Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate chips.
4. Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Chocolate chocolate chip cookies are so decadent and delicious. These cookies literally melt in your mouth they are that good. I highly recommend that you indulge your sweet tooth by biting into one of these crisp cookies packed with melted pockets of chocolate chips, thanks to the dark brown sugar that gives them their delectable soft centers. As a bonus, the sugar also helps to deepen their flavor for even more richness. 

Tomato Artichoke Calzone

 Ingredients:

• 1 lb. pizza dough, thawed out
• 1 cup tomato sauce
• 1 1/3 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 can (13 1/2 oz.) artichoke hearts, drained & sliced into 1/4-inch pieces
• 1 tsp. dried basil
• 1 tsp. dried rosemary
• cooking spray

Makes 4 Servings (1/2 calzone per serving)

1. Heat oven to 425ºF. On a lightly floured surface roll out 1/4 of dough into an 11-inch circle; move to a parchment-covered baking pan.
2. Cover half of circle with 1/4 cup of sauce, 1/3 cup of mozzarella, 1 tablespoon of Parmesan cheese and 1/4 of artichokes, leaving a 1/2-inch boarder. Fold dough over sauced half, pinching edge with fingers and rolling edge up one turn. Repeat with remaining ingredients to make three more calzones.
3. Coat calzones with cooking spray. Bake until golden brown, about 15 to 20 minutes.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weighteatchers.com. Calzones are a wonderful, filling comfort food when they are done right. The combination of  Italian cheeses, homemade tomatoe sauce and artichkoes is quite delicious no matter how you prepare it. If you're thinking of ordering takeout, put down the phone and make this instead. You'll save a lot of money and you'll be more satisfied. 

Air fryer churros with chocolate sauce

 Ingredients:

• cooking spray
• 1/2 cup whole wheat flour
• 1/2 cup plain Greek yogurt
• 3/4 tsp. Vanilla extract, divided
• 2 1/2 tbsp. granular sugar
• 1/2 tsp. ground cinnamon
• 1/3 cup milk
• 4 tsp. unsweetened cocoa powder
• 1 tsp.cornstarch
• 1/8 tsp. cayenne pepper
• 1 tbsp. light butter, melted

Makes 6 Servings (1 churro & 1 tbsp. sauce per serving)

1. In a small bowl, place flour, yogurt, and ½ tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
2. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Place dough on paper. Use a knife to cut dough into 6 equal pieces. Roll each piece into a 5-inch long rope.
3. Preheat air fryer, if necessary, to 375°F. Coat air fryer basket with nonstick cooking spray. Arrange dough ropes in air fryer, leaving some space between them. Lightly coat dough with nonstick cooking spray. Air-fry until golden brown, 6 to 7 minutes.
4. While churros cook, combine 2 tbsp sugar and cinnamon in a pie plate or other shallow dish. In a glass measuring cup, whisk milk, cocoa, cornstarch, pepper, and remaining 1½ tsp sugar and ¼ tsp vanilla. Microwave on High until bubbly and thick, about 1 minute, whisking every 20 seconds.
5. When churros are done, brush all over with melted butter and roll in cinnamon sugar. Serve warm with sauce.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwachers.com. Churros are the official comfort food of Mexico. They are also a delicious take on doughnuts. I think these doughnuts are better than the doughnuts in America. The dough gets a flavor boost with vanilla extract, and is then rolled into ropes and air-fried until crisp and light. To create the churros effect, the cooked dough gets brushed with a little butter and rolled in cinnamon sugar. The accompanying microwave sauce gets a gentle chile kick that amps up the goodness (you can omit it if you’d like). If you don’t have an air fryer, you can bake the dough at 375°F for about 8 minutes; these churros will just be a little denser than air-fried ones.

Banana-stuffed French toast

 Ingredients:

• 2 tbsp. cream cheese
• 4 slices cinnamon-raisin bread
• 1 medium banana, thinly sliced
• 1/4 cup milk
• 1 egg
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 tsp. unsalted butter
• 2 tbsp. maple syrup, warmed
• Berries of your choice

Makes 1 stuffed French toast with toppings per serving.

1. Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread.
2. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
3. Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries. 

WW POINTS VALUE: 12 pts. per serving

Note: This recipe appears on www.weightwatchers.com. This delicious stuffed French toast is the best treat for breakfast, brunch or dinner. Whatever kind of bread you use, e, you can either remove the crusts or leave them on. Serve this hearty breakfast dish with a variety of your favorite fresh fruits alongside or on top. And to warm the maple syrup, place it in a small custard cup and microwave on High for about 20 seconds. For a creamier taste, you can substitute fat-free half-and-half for the milk if you like, which shouldn't affect the recipe's nutritional value.

Goat Cheese Tartlets with Spiced Apple-Fig Compote

 Ingredients:

• 30 Mini phyllo shell(s)
• 1/3 cup reduced-fat whipped cream cheese spread
• 1/3 cup soft-type goat cheese
• 1 Egg white
• 2 tbsp.honey
• 1 tbsp. whole wheat flour
• 2 medium Granny Smith apples, peeled & coarsely grated
• 1/2 cup fig Jam
• 1/8 tsp. Ground allspice
• 1/4 cup Mint leaves, for garnish

Makes 30 Servings (1 tartlet per serving)

1. Preheat oven to 350°F. Arrange phyllo shells on a cookie sheet.
2. In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.
3. Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. You can bring the taste of fall to your table with these delicious tarts filled with cream cheese, goat cheese, fig jam, honey, Granny Smith apples, and allspice. Fresh mint makes an excellent garnish for this dessert. These fancy looking tarts are actually a snap to make with store-bought phyllo shells. They're mini in size – perfect for portion-control. They make a beautiful presentation and are great as an appetizer or dessert. The tartlets and compote can both be made one day ahead. Just bring to room temperature before serving.

Spiked Peach Lemonade

 Ingredients:

• 3 medium peaches, divided
• 3/4 cup vodka
• 1/2 cup fresh lemon juice
• 2 tbsp. honey
• 12 oz. lemon-flavored seltzer water

Makes 6 Servings ( 2/3 cup with out ice per serving)

Chop 2 ½ peaches; cut the remaining peach half into 6 slices. In a blender, combine the vodka, lemon juice, sugar, and chopped peaches; blend until smooth, about 1 minute. Pour the pureed mixture into a pitcher; stir in seltzer. Pour the cocktail into ice-filled glasses; garnish each with 1 peach slice.

WW POINTS VALUE: 4 pts. 

Peak-season peaches are beautifully fragrant, juicy, and sweet—and make for a gorgeous lower-sugar batch cocktail for a small gathering. We blend the peaches to form the flavor base of the drink, leaving the skins on for more color and peach richness. You can blend the peach mixture a couple of hours ahead of time if you’d like, but be sure to stir in the seltzer just before serving so the drink keeps its irresistible effervescence.

Zucchini Noodles with Tomato and Basil Cream Sauce

 Ingredients:

• 1 tsp. extra-virgin olive oil
• 3  tbsp. reduced-fat whipped cream cheese spread
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes
• 2 tbsp. water
• 1/4 tsp. salt
• 1/8 tsp. crushed red pepper flakes
• 18 oz. uncooked zucchini spiralized into 6 pieces, cut into 5-inch lengths
• 1/4 cup chopped fresh basil
• 4 tsp. freshly grated Pecorino or Parmesan cheese

Makes 4 Servings (1 cup per serving)

1. Heat oil in large nonstick skillet over medium-high heat; add onion and cook, stirring occasionally, until light golden and tender, about 5 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds.
2. Stir in tomatoes and water; bring to a boil over high heat. Reduce heat to low; simmer 3 minutes.
3. Stir in salt and crushed red pepper; gently stir in zucchini. Increase heat to medium high; cook, tossing frequently, until zucchini is tender, 5 minutes.
4. Stir in cream cheese until melted; remove from heat. Stir in basil; sprinkle with grated cheese.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. If you've never tried zucchini noodles, or zoodles, it's time to go for it. And even if it's already in your recipe rotation, this is a must-try! This easy recipe dials down the carbs and SmartPoints and is reminiscent of pasta with vodka sauce, but it’s made much lighter and fresher tasting by skipping the pasta and heavy cream. The flavorful mix of zucchini, tomato and basil lends a garden fresh taste to this delicious dish, while grated cheese and WW Whipped Cream Cheese will trick your taste buds into thinking you've got real vodka sauce on your plate. Mangia!

Strawberry Kiwi Dream Smoothie

Ingredients:

• 1 cup unsweetened vanilla almond milk
• 1 packet South Beach Simply Fit Shake, Vanilla
• 1 tsp. natural vanilla extract
• ½ cup frozen strawberries
• 1 kiwi (1/4 cup)
• ½ cup ice
• 1 tsp. agave

Makes 1 Serving

Blend all ingredients until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com. This is a delicious treat you can enjoy for breakfast, a light lunch or as a snack. The strawberries and kiwi make a juicy combination in this shake. There is no added sugar in this shake which makes it even better. 

Glazed strawberry hand pies

 Ingredients:

• 1 cup chopped Strawberries
• 1 tsp. granulated sugar
• 1½ tsp. cornstarch
• 2 cups whole wheat flour
• 1½ cups plain fat free Greek yogurt
• 1 1/8 tsp. vanilla extract
• 1/3 cup confectioners' sugar
• 1 1/2 tsp. Low-fat milk
• pinch of ground cardamom

Makes 8 Servings (1 pastry per serving)

1. Preheat oven to 375°F. Line a large sheet pan with parchment paper. In a medium microwave-safe bowl, toss berries, granulated sugar, and cornstarch. Microwave on High until bubbly and thickened, about 2 minutes. Cool until ready to use.
2. In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
3. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Divide dough in half. Roll 1 piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Arrange rectangles about 1 inch apart on prepared sheet pan. Roll other piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Spoon about 1 tablespoon strawberry filling down the center of each dough rectangle on sheet pan. Top each with 1 dough rectangle. Press edges with tines of a fork to seal; pierce top of each pastry with fork to allow steam to escape. Bake until lightly browned and crisp, about 20 minutes.
4. Cool pastries on a wire rack for about 10 minutes. Meanwhile, in a small bowl, stir powdered sugar, milk, remaining ⅛ tsp vanilla, and cardamom. Drizzle glaze evenly over warm pastries.

WW POINTS VALUE: 4 

Note: This recipe appears on www.weightwatchers.com. When strawberries are at their seasonal peak—supremely fragrant, sweet, and juicy—they don’t need much adornment to taste great. Here, we barely sweeten them for a lightning-fast microwave jam that fills these pastries. The dough is a firm version of our two-ingredient filling.  A pinch of ground cardamom in the glaze pairs perfectly with the berries. These are best enjoyed warm; if you have leftovers, reheat at 350°F for about 5 minutes.

White & Dark Chocolate Chunk Cookies

 Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt (optional)
• 4 tbsp. unsalted butter, melted and cooled
• 1/4 cup + 2 tbsp. packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 oz. white chocolate, cut into 1/4-inch pieces
• 2 oz. bittersweet chocolate, cut into 1/4-inch pieces

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir in the remaining white and bittersweet chocolates into the dough. 
3. Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9-11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on rack about on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are a new take on the traditional chocolate chip cookies and they are delicious. The combination of both bittersweet and white chocolate is quite divine and these cookies literally melt in your mouth they are that delicious. 

Greek Lamb Loin Salad with Chilled Greek Olive Ratatouille

 Ingredients:

Lamb:

• 1 1/2 lbs. lamb loin, trimmed of all visible fat
• 1 tsp. extra virgin olive oil
• 2 tbsp. harissa paste
• salt 
• freshly ground black pepper

Ratatouille:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper chopped
• 1 Japanese eggplant, chopped
• 1/2 bulb fennel, chopped
• 2 oz. fresh minced garlic
• 1 tsp. extra-virgin olive oil
• 1 tbsp. tomato paste
• salt
• freshly ground black pepper
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 2 oz. balsamic vinegar
• 2 oz. pitted kalamata olives, chopped for garnish
• 4 oz. crumbled feta cheese, for garnish
• 8 sprigs fennel, for garnish

Makes 8 Servings

To make the lamb: Rub the lamb with the olive oil, harissa paste, salt and pepper. Wrap with plastic wrap and refrigerate.

To make the ratatouille: Saute the zucchini, squash, peppers, eggplant, fennel and garlic in the olive oil until soft but not overcooked. Drain off excess liquid and stir in the tomato paste. Cook 1 more minute. Lightly season with salt and pepper. Add the rosemary, basil, oregano, and 1 ounce of the vinegar. Place in a glass or stainless steel bowl and refrigerate overnight. 

To Serve: Preheat the grill.

Grill the lamb to the desired temperature and let rest for 10 minutes before slicing. Firmly press the chilled ratatouille into a ring mold ( or a nice round dollop in the center of a plate if no mold is available) with  a spoon, dividing up into 8 plates. Slice the lamb and arrange on top of the ratatouille. Garnish with the olives, cheese, remaining balsamic vinegar, and fennel sprigs. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. Grilled lamb has become a decadent guilty pleasure for me. This lamb dinner is literally a work of art. This recipe was developed by Executive Chef Geoffrey Cousineu of the Biltmore Hotel in Coral Gables, Florida. The grilled lamb is quite delicious along with the Greek olive ratatouille. The ratatouille is quite flavorful and delicious it goes well with chicken, pork, certain kinds of fish and even eggs. This dish will be a favorite in your house after eating this, trust me. 

Greek Sloppy Joes with Feta & Whole-Wheat Orzo

 Ingredients:

• 5 oz. whole wheat orzo (3/4 cup)
• 4 tsp. extra-virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3/4 lb. lean ground sirloin
• 1 tsp. oregano
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground cinnamon
• 1 (14 1/2 oz.) can diced tomatoes with juice
• 3 tbsp. tomato paste
• 4 tbsp. crumbled feta cheese
• 1 scallion, thinly sliced

Makes 4 Servings 

1. Bring a medium saucepan of lightly salted water to a boil. Add the orzo and cook according to package directions. Drain well. 
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and beginning to brown, about 5 minutes. 
3. Add the beef and break up with a spoon. Sprinkle with oregano, cayenne, and cinnamon. Cook until the beef is almost browned but still a little pink, about 3 minutes. 
4. Stir in the diced tomatoes and their juice, tomato paste, and 1/4 cup water. Simmer until the sauce is thickened and flavorful, about 10 minutes. 
5. Divide the orzo evenly among 4 bowls and ladle the beef mixture evenly on top. Sprinkle each with 1 tablespoon feta and some scallion. 

WW POINTS VALUE: 6 pts. without the orzo, 8 pts. with the orzo

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Sloppy Joes are a wonderful comfort food when they are done right. These Sloppy Joes have a Greek flare to them and they are quite delicious. The whole wheat orzo takes place of the traditional bun and also give the Sloppy Joes a Mediterranean fare. These guilty pleasure comfort foods will become a new favorite at your table for lunch or dinner. 

Chocolate-Berry Pavlova

 Ingredients:

• 4 large egg whites, at room temperature
• 1/4 tsp. Cream of tartar 
• ⅛ tsp salt
• 1/4 cupsuperfine sugar
• ¼ cup unsweetened cocoa powder
• ½ cup mascarpone
• 4 oz. softened low-fat cream cheese
• 1½ Tbsp. granulated sugar
• 1 Tbsp. low-fat milk
• ½ tsp. vanilla extract
• ½ pound(s), fresh strawberries hulled and sliced (or raspberries)
• 1 oz. bittersweet chocolate

Makes 12 Servings (1 wedger per serving)

1. Preheat oven to 250°F. Line large baking sheet with parchment paper.
2. To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
3. Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
4. Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
5. To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
6. To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weightwatchers.com. This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.

Chocolate Chip Cookies

 Ingredients:

• cooking spray
• 2/3 cup low-fat cream cheese, at room temperature
• 2 tbsp. brown sugar
• 2 tbsp. granular sugar
• 1 large egg white
• 1 tsp. vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• 2 tbsp. milk
• 6 oz. mini chocolate chips

Makes 24 Servings (1 cookie per serving)

1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
3. Combine both flours, salt and baking soda in a medium bowl.
4. Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
5. Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Here’s your new go-to chocolate chip cookie recipe. In this version of a classic American dessert, cream cheese is used to give the cookies a soft, chewy texture and whole-grain flour and brown sugar to add a flavor-boost. Store the baked treats at room temperature in an air-tight container for up to a week.

Mediterranean Roast Chicken with Roasted Vegetables

 Ingredients:

• 2 oz. extra-virgin olive oil
• 1 oz. white wine
• 1 tbsp. Dijon mustard
• 2 tbsp. chopped rosemary, oregano, thyme, & marjoram
• 1 tbsp. chopped minced garlic
• 1 whole chicken, giblets and fats removed
• 1 cup carrots, peeled, cut into 3/4-inch cubes
• 2 cups fennel, cut into 3/4-inch cubes
• 2 cups celery root, peeled, cut into 3/4-inch cubes

Makes 4-6 Servings (4 oz. chicken & 1 cup vegetables per serving)

1. Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375 F.
2. Combine 1 ounce of oil, wine, mustard, herbs, and garlic. Season with salt and pepper. 
3. Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of the herb mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper. 
4. Place the chicken on the rack in the roasting pan in the oven. Cook for 10 minutes. 
5. Toss the vegetables with 1 ounce oil. Place around the chicken in the bottom of the pan. Every 10-15 minutes, baste the chicken with the juices and fat that have accumulated in the bottom of the pan, and turn the vegetables. Roast another 45-50 minutes until the juice runs clear or until the chicken is 165 F at the thigh or about 160 F at the breast. 
6. Let rest in a warm place for 15 minutes before carving. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Roast chicken and vegetables are a wonderful comfort food when they are done properly. The combination of white wine, olive oil, Dijon mustard, herbs and garlic makes roast chicken and vegetables an elegant comfort dinner to be served on fine dishes. Basting the chicken while it cooks will give the chicken an even color and keep the skin moist. You can use pork tenderloin, turkey, and any kind of white fish in this recipe and the dish will still be decadent and delicious. If you want to make this dish fully complete, serve 1/2 cup of whole-grain or brown rice. 

Grilled Garlic Pork Chops

 Ingredients:

• 4 boneless center-cut pork loin chops, trimmed of all visible fat
• 1 Tbsp. minced garlic
• 1 tsp. coriander
• ½ tsp. onion powder
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• Fresh rosemary, for garnish

Makes 4 Servings

1. Sprinkle the pork chops all over with garlic, coriander, onion powder, salt and pepper. Cover and refrigerate 20 minutes - 2 hours.
2. Coat the grill rack of a broiler-pan with cooking spray. Preheat the grill or broiler.
3. Cook the pork chops 4" from the heat, turning once halfway through cooking time, for 10 to 12 minutes, or until a thermometer inserted in the center of a chop registers 155°F and the juices run clear. 
4. Garnish with fresh rosemary.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. Grilled pork chops are so succulent and juicy when they are done right. These porkchops are so simple to make and taste SO delicious when they are on the plate. The combination of onion powder, coriander, garlic, and rosemary is aromatic and delicious on pork. Don't forget to serve a side of your favorite grilled vegetables alongside the pork chops. 

Tuna Seviche

 Ingredients:

• 1 lb. sushi-grade tuna, cut into 1/2-inch cubes
• 2/3 cup fresh lime juice
• 1 large tomato, seeded & chopped
• 1 small red onion, very thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2-1 jalapeno pepper, seeded & minced
• grated zest of 1/2 orange
• 1/2 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/2 cup per serving)

1. Mix together tuna and lime juice in a large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade. 
2. Add all remaining ingredients to tuna; toss to mix well. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Do not be intimidated by sashimi or sushi-grade tuna. It is melt-in-your-mouth delicious when it's done right. Even though the recipe calls to marinate in lime juice and to add the remaining ingredients to the tuna, I HIGHLY recommend searing both sides of the tuna to add more texture to the tuna. Grilled sashimi tuna is so delicious it literally melts in your mouth. I like to think of it as the filet mignon of the ocean it's that good. The variety of vegetables add flavor and zing to this dish. One bite of this treat and you will be eating this as an appetizer or a light lunch on a regular basis. 

Chunky Monkey Chocolate Shake

 Ingredients:

• 1 cup unsweetened vanilla almond milk
• 1 packet South Beach Diet Keto Friendly Shake Mix, Chocolate
• 2 Tbsp. almond butter
• 1 medium frozen banana
• ¼ cup ice (add more as desired)

Makes 1 Serving

Place all ingredients into a blender. Blend until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. You cannot go wrong with a milkshake. This milkshake is different because there are no added sugars in this drink, it uses almond milk and there is no added sugar in this drink. If you can't get access to the South Beach Diet Shake mix, use unsweetened cocoa powder and the shake will be just as tasty. You can use any kind of nut butter in this recipe and your shake will be just as flavorful. The combination of bananas, chocolate and nuts is sweet and satisfying.