Sausage and Goat Cheese Frittata

 Ingredients:

• 12 large eggs
• 3 Tbsp. heavy cream
• 4 oz. goat cheese, divided
• 2 Italian sausage links, casing removed
• 1-pint fresh portabella mushrooms, sliced
• 4 cups baby spinach
• salt
• freshly ground black pepper

Makes 9 Servings 

1. Preheat oven to 350°F. Grease an 8x8 inch baking dish and set aside.
2. In a large bowl, whisk together the eggs, heavy cream and salt and pepper. Once combined and fluffy, add 3 ounces of the goat cheese and fold together. Set aside.
3. Heat a large skillet over medium heat. Once hot, add the sausage links with the casing removed. Use a spatula to break up the sausage as it is cooking. Once the sausage is no longer pink, move it from the pan onto a paper towel-covered plate to absorb any excess fat and allow to cool.
4. Using the same skillet, add the mushrooms and cook until soft. Remove from the pan and set aside. Repeat with the spinach. Cook until wilted and set aside to cool.
5. After the vegetables and sausage have cooled for a few minutes, gently stir them into the egg mixture. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 ounce of goat cheese on top.
6. Bake for approximately 20-25 minutes until the eggs are puffed and appear cooked. The center of the frittata should slightly wiggle if you gently shake the pan. Remove the frittata from the oven and place on a cooling rack to cool.
7. Garnish with herbs, slice with a knife and serve.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. Frittatas are delicious when they are done right. Egg dishes are great for breakfast because they fill you up and leave you satisfied. The combination of eggs, goat cheese, sausage and vegetables is deliciously filling. You can have these frittatas on a weekday for breakfast on-the-go or even serve it for Sunday brunch. 

Mozzarella Stuffed Meatloaf Recipe

 Ingredients:

• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/3 cup chopped onion
• 2 Tbsp. minced garlic
• 3 Tbsp. tomato paste
• 1/2 cup almond flour
• 2 eggs
• 1 tsp. dried rosemary
• 1 tsp. dried oregano
• 1 tsp. thyme
• 1/4 cup chopped parsley, divided
• 1/4 cup roasted red peppers, chopped
• 1 cup chopped arugula
• 1 cup shredded mozzarella

Makes 8 Servings

1. 1. Preheat oven to 375°F. 
2. 
   
3. 2. Line a sheet pan with parchment paper. Set aside.
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5. 3. In a large bowl, combine beef, pork, onion, garlic, tomato paste, almond flour, eggs, rosemary, oregano, thyme and half of the parsley. Add salt and pepper to taste and mix until well combined.
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7. 4.Spread the beef mixture out on the prepared baking sheet to make a large rectangle, about 1/2-inch thick.
8. 5.Sprinkle the rectangle evenly with half of the mozzarella, roasted red peppers, arugula and remaining mozzarella, leaving a 1-inch border on the sides.
9. 6. Using the parchment paper as a guide, roll meatloaf into a cylinder. Press seam and sides to seal.
10. 7. Bake 45 to 55 minutes, until golden and cooked through.
11. 8. Allow the meatloaf to rest for 10 minutes before cutting it into 8 slices.

WW POINTS VALUE: ? 

Note: This recipe appears on palm.southbeachdiet.com/recipes. Meatloaf is a wonderful comfort food when it's done right. This meatloaf has flavors of Italy and yet it's low in carbohydrates. This meatloaf is also filled with colorful vegetables which will fill you up. You can use any kind of ground meat such as pork, beef, chicken, turkey or veal and this meatloaf will still be delicious. This low-carb meatloaf recipe can be stored in the refrigerator for three to four days. To freeze it, place individual slices on a sheet pan lined with parchment paper. Once frozen, they can be stored together in a large freezer-safe bag.

Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

 Ingredients:

• 1 lb. pork tenderloin, fat removed
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, peeled, cored, and cut into 1/4-inch wedges
• 1/4 tsp. freshly grated ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork with salt and pepper. 
2. Combine ginger, paprika, and 1/2 tablespoon of the olive oil. Spread over pork to marinate for 30 minutes or as long as overnight. 
3. Preheat oven to 400 F. 
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare the sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches in internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes. 
5. Add apples to the saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still wit ha slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy. 
6. Slice pork 1/4-inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This dish can make a decadent and elegant dinner for your family and friends. It's flavorful and easy to make. The tenderloin is the leanest and the most tender portion of the pork. The tenderloin is also the juiciest part of the pork and will melt in your mouth when it it cooked right. The pork is complemented by the tartness of the apples and dried cherries. This dinner is so decadent and delicious. The roasted pork and fruit will melt in your mouth it's that succulent and juicy. This dinner is best served with oven-roasted potato strings, cranberry-orange relish and peas for a fulfilling meal. If you don't have pork tenderloin on hand, pork loin works just as well. You can also use pears in place of the apples and use cranberries in place of the cherries and the meal will be just as decadent. 

Cranberry Orange Relish

 Ingredients:

• 1 cup cranberries
• 1/2 cup orange juice
• 1/2 tsp. apple cider vinegar
• 1 1/2 tbsp. agave syrup
• salt
• freshly ground black pepper

Makes 16 Servings (1 tbsp. per serving)

1. Combine all ingredients except 1/2 tablespoon agave syrup in a small saucepan. Cover and cook over low heat until cranberries are tender  and bursting apart, about 30 minutes. Stir frequently to prevent the mixture from burning. 
2. Stir in the remaining agave syrup; remove form heat and cool. 

WW POINTS VALUE: 0 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. A homemade cranberry relish is a fall & winter holiday essential. Cranberries and very sweet and tart and they pair very well with roasted chicken, turkey and pork during the holidays. If you want to serve this relish with a sweet dish, omit the apple cider vinegar and use vanilla, cinnamon and/or grated orange or lemon zest..