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.

Feta-Stuffed Greek Lamb Burgers

Ingredients:

• 1 lb. lean ground lamb
• 2 garlic cloves, minced
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. dried dill
• 1/2 cup onion, finely chopped
• 1 egg
• 1/4 cup dried whole-wheat bread crumbs (optional)
• salt
• freshly ground black pepper
• 1/2 cup reduced-fat feta cheese, crumbled
• olive oil cooking spray
• 3/4 cup spinach leaves
• 1 tomato, sliced into 4
• 4 whole-wheat buns, lightly toasted

Makes 4 Servings (1 burger per serving)

1.  In a large mixing bowl, mix together lamb, cheese, onions, garlic, parsley, oregano, dill, egg, bread crumbs, salt, pepper and feta cheese until thoroughly combined. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook.
2. Coat a nonstick ridged grill pan with cooking spray. Heat a grill or a grill pan over medium-high heat. Add burgers and cook,without moving, for 4 to 5 minutes. Flip burgers; cook on other side until cooked through, about 4 to 5 minutes more.
3. To assemble burgers, place burgers on buns, top with spinach, tomato, cucumber and top with condiments of your choice.

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

 

This recipe was inspired from www.weightwatchers.com. I know this burger looks like a labor of work but it is worth the time and effort and the end result is to die for. The Weight Watchers website has recipes for 2 burgers: Greek-Style Cheeseburger and a Feta-Stuffed Lamb Burger. I read both recipes and thought, why not a feta-stuffed Greek lamb burger? It's my own creative twist on what a sophisticated cheeseburger should taste like. I've been cooking burgers for a couple of years now so I was ready for a challenge. I went semi-South Beach style on this burger by mixing the onions, feta, cheese, garlic, herbs and egg in the meat so everything holds together and it's packed with flavor. If you're on South Beach, save the bread crumbs for Phase 2. The bread crumbs hold the burger together. What gives this lamb burger the authentic Greek taste are the parsley, oregano, dill and feta cheese. If you really want to go Greek on this cheeseburger, I highly recommend adding spinach leaves, a tomato slice, cucumber slices, Dijon mustard, mint pesto, sun-dried tomato pesto, aioli, or tzatziki sauce to bring out the Greek flavors. DO NOT add ketchup to this burger! Adding ketchup is insulting to the country of Greece. You can also use ground sirloin, chicken or turkey in place of the lamb but it could affect the points value to the burger. This burger will quickly fill you up and leave you so satisfied you will not miss the French fries. I highly recommend serving this burger at your next gathering. One bite of this juicy treat and you'll never eat at a fast food joint again. Iron Chefs Michael Symon and Bobby Flay will be very impressed with this Greek-inspired cheeseburger it's that good.

 

Pork and Poblano Chili

Ingredients:

• 1 1/2 lbs. poblano peppers (8-10 peppers), seeded and roughly chopped
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 6 garlic cloves, peeled
• 1 tbsp extra-virgin olive oil
• 4 lbs. lean pork, cut into  3/4-inch pieces
• 2 cups lower-sodium chicken broth
• 1 (28-ounce) can unsalted diced tomatoes, with liquid
• 2 tsp ground cumin
• 2 (15-ounce) cans canellini beans, rinsed and dried

Makes 16 (1-cup) Servings

1. Pulse poblano peppers in a food processor until finely chopped but not pureed; transfer to a large bowl. Pulse onion, bell pepper, jalapeno, and garlic in food processor until finelt chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.
2. Heat oil in a large, heavy-bottomed saucepan orr dutch oven over medium-high heat. Add pepper mixture, reduce ehat to medium, and cook, stirring occasionally, until vegetables are softened, 10-12 minutes. Stir in pork, broth, tomatoes and their liquid, and cumin. Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm.

WW POINT VALUE: 4pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was cleaning out the pantry and fridge this big football weekend and this chili looked too good to pass up. This chili is not your typical chili because it contains pork cut into small pieces and lots of vegetables including 3 kinds of peppers. mt mother and I had this chili for game day this past weekend and we LOVED it. This chili was packed with heat (not too much heat!) and flavor. It also quickly filled you up due to all the vegetables and with so little points. This chili is even better the next day when all the flavors are blended together. The pork also melts in your mouth which is SO good. I highly recommend serving this chili at your next game day party. This chili is filled with so much heat and flavor people will be going back for more. If your guests include Iron Chefs Jose Garces or Bobby Flay, they will be very impressed. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown at Boston College!

South Beach Meat Loaf with Vegetables

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 pound extra-lean ground beef
• 1/2 pound ground turkey breast
• 1 cup chunky salsa
• 1 egg, beaten
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 garlic clove, minced
• 1/2 cup cooked brown rice

Makes 6 Servings

1. Preheat the oven to 350 F.
2. Heat the oil in a small skillet over medium heat. Add the onion and bell peppers and cook for 5 minutes, or until tender.
3. In a large bowl, combine the beef, turkey, salsa, egg, salt, pepper and garlic. Stir in the vegetables and rice. Place the mixture in a round baking dish and pat into an oblong loaf.
4. Bake for 45 minutes, or until a thermometer inserted in the center registers 160 F and the meat is no longer pink.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Cooler weather is here and it's time to turn on the oven and make some delicious comfort food. Meatloaf is delicious comfort food when it's done right. I was never crazy about meatloaf when I was younger because it was dry. I was cleaning out the refrigerator while watching my beloved Patriots play the New York Jets (the Pats won in overtime) and it looked so good I had to try it. My mom and I LOVED this meatloaf. I used 1 pound of ground turkey breast instead of 1/2 ground beef and 1/2 ground turkey for a leaner taste. I made 6 individual meatloaves and they were delicious! I highly recommend making 6 individual meatloaves so everyone can have their own little meatloaf in the same portion. This meatloaf was also very colorful and filling with the bell peppers, onions and salsa. You won't get hungry later on because the meatloaf is filled with lean protein and lots of vegetables. Also, whatever individual meatloaves you don't eat, just wrap them in the freezer and save them for dinner another time. This meatloaf was a standout because it had all the flavors of Mexico in it with bell peppers, onions, garlic and Pico de Gallo salsa. Bobby Flay would be impressed with this meatloaf, I guarantee. Iron Chef Flay, I'm not giving up to challenging to to a tailgating Throwdown!!

Black Bean & Goat Cheese Tostadas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 2 tsp extra-virgin olive oil
• 1 large garlic clove, minced
• 1 (15 oz.) can black soybeans, rinsed and drained
• 4 ounces reduced-fat goat cheese, crumbled (3/4 cup)
• 1/2 (1-pound) head romaine lettuce, chopped (4 cups)
• 2 medium tomatoes, diced
• 3 scallions, thinly sliced
• 1 lime, quartered
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 400 F.
2. Lightly spray tortillas with cooking spray and place, slightly overlapping, on a baking sheet. Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.
3. While tortillas are toasting, heat oil in a medium saucepan over medium heat. Add garlic and cook until softened, about 1 minute. Stir in beans and heat until warmed through. Season with salt and pepper and remove from heat.
4. With tortillas still on the baking sheet, top with beans and cheese; bake until cheese is melted, about 5 minutes. Remove from the oven and top with lettuce, tomatoes and scallions. Squeeze lime ovver top and serve hot.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I wanted a light dinner with out any meat and I came across this recipe and it looked to good to pass up. My mother and I loved these tasty Mexican treats. All the veggies in these tostadas make them colorful and quickly fill you up. The goat cheese makes these tosadas even creamier. I also loved how the tortillas puffed up in the oven and took their own bowl shape when they came out of the oven and cooled. I would totally serve these Mexican vegetarian delights at your next fiesta. Vegetarians and meat lovers will loves these totadas and eat them up. Celebrity chefs Bobby Flay, Jose Garces and Aron Sanchez would be very impressed with these treats as well. Iron Chef Flay, I'm still waiting to challenge you to an Iron Chef Throwdown!

 



Chocolate-Cinnamon Quesadillas

Ingredients:

• 2 Tbsp semisweet chocolate, grated or chopped
• 1 Tbsp granulated sugar  
• 2 large wheat flour tortillas, (6 inches)
• 1/2 tsp ground cinnamon        
• 1 tsp confectioners' sugar                                               

Makes 2 Servings

1. Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
2. Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.

WW POINTS VALUE: 5 pts (1 quesadilla per serving)

Note: This recipe appears on www.weightwatchers.com. As always, I was having a sweet tooth craving and this recipe looked too good to pass up. This dessert reminded me of this wonderful chocolate shop in Playa del Carmen, Mexico called La Casa de Chocolate because the owner was Belgian and knew how to make the best chocolate desserts in the Yucatan Peninsula. I always think of Mexico whenever I combine cinnamon and chocolate because they are some of the guiltiest pleasures on Earth. Even though the directions say cook the quesadillas in a dry skillet, I highly recommend spraying the pan with butter or margarine for a more melt-in-your-mouth bite. I also highly recommend serving vanilla ice cream or frozen yogurt to even make it guiltier but it could effect the point value. I would highly recommend serving this dessert if your dinner guests include Claire Robinson (because it's an easy 5-Ingredient fix), Iron Chefs Bobby Flay and Jose Garces, Aron Sanchez and Rick Bayless (because they are some of the MASTERS of Latin Cooking). Iron Chef Flay, I still want to challenge you to a Tailgating Throwdown at Boston College. I know you have a busy schedule but I guess you're too much of a coward to even show up at BC.

Chilled Roasted Red and Yellow Pepper Soup with Avocado Salsa

Ingredients:

Soup:

• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 1/4 tsp salt
• 2 cups lower-sodium chicken broth
• 2 roasted yellow peppers (from a jar), rinsed
• 2 roasted red peppers (from a jar), rinsed
• 1 cup low-fat or nonfat plain yogurt

Salsa:

• 1/2 small avocado, finely chopped
• 1 tbsp chopped fresh cilantro
• 1 1/2 tsp fresh lime juice

Makes 4 (1-cup) Servings

1. For the soup: In a medium skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
2. Placed half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1/2 cup of the yogurt; puree until smooth. Transfer yellow pepper puree to a covered container and refrigerate until chilled, about 30 minutes. rinse blender and transfer remaining broth mixture to it. Add red pepper puree to another covered container and refrigerate until chilled, about 30 minutes.
3. For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro and lime juice.
4. To serve the soup, simultaneously ladle a generous 1/2 cup of th yellow pepper soup and a generous 1/2 cup of the red pepper soup into each of the 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a wonderful soup to have in this heat wave. It's a colorful way to cool off and will leave you satisfied. This soup is quick and simple to make. Using roasted reed and yellow peppers from a jar is convenient but if you have time and it's not too hot out, you can roast these bell peppers for a more smoky flavor. If you're ever invited to a barbeque and Bobby Flay is in attendance and you brought this dish, he and the other guests will be impressed. Iron Chef Flay (or anyone else at the Food Network), if you're reading this, I still want to  challenge you to a Tailgating Throwdown at Boston College. 

Arugula, Grapefruit and Parmesan Salad

Ingredients:

• 5 oz. arugula, about 8 cups loosely packed
• 2 medium pink grapefruits, segmented, 2 tbsp juice reserved
• 1/2 small uncooked vidalia onion, thinlly sliced
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 oz. Parmesan cheese, thinly shaved

Makes 4 Servings

1. Place arugula in a large salad bowl; top with grapefruit and onion.
2. In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
3. When ready to serve, gently toss salad with dressing; sprinkle with cheese.

WW POINTS VALUE: 3 pts. (2 cups per serving)

Note: This recipe appears on www.weightwatchers.com. This is what Italy must taste like in the summer! This salad is SO delicious you'll have it again and again this summer. This salad is also a great way to kick off summer and great for when the heat wave is in town and you don't want to cook. I must say I have a new respect for salads. I always thought salads were dull and boring with lettuce, tomatoes, carrots, onions, etc. This  Italian salad is certainly a refreshing change from the usual lettuce and tomato! You can also use spinach in place of the arugula for this salad and it will still be heavenly. This salad should be served at a dinner party, especially if your dinner guests are Mario Batali, Emeril Lagasse, Tyler Florence, Giada De Laurentis, Michael Chiarello, Scott Conant,  Ann Burrell and even Bobby Flay.

 



Grilled Pork & Plum Salad with Almond Gremolata

Ingredients:

• Gremolata:
• 1/4 cup slivered almonds
• 1 garlic clove, peeled
• 1/2 cup parsley leaves
• 1 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/8 tsp salt

• Pork:
• 2 (3/4 lb) pork tenderloins
• 4 firm medium plums, halved
• 1 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 tsp finely grated lemon zest
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 6 oz. baby spinach (6 cups)

Makes 4 Servings

1. For the gremolata: In a food processor, combine the almonds and garlic; pulse until just blended, about 10 seconds. Add parsley, lemon zest, oil and salt; pulse until jsut blended, about 15 seconds more.
2. For the pork: Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 8-10 minutes per side, or until a thermometer inserted into the thickest part reads 150 F-155 F. During the last 5 minutes of cooking, place plums, skin side down, on grill and cook, turning once. Transfer pork and plums to a cutting board andlet pork rest for 5-10 minutes. While pork is resting, slice plums into wedges.
3. In a large bowl, combine oil, vinegar, lemon zest, salt and pepper. Add plums and spinach and toss to combine.
4. Cut pork into 1/2-inch thick slices. Divide pork among 4 plates and top with gremolata. Serve warm with salad.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have officially cooked my way through this cookbook and this recipe is a great way to celebrate. I was craving pork and veggies and if you ever saw the photo for this dish, you would TOTALLY want to  cook this. Gremolata is an Italian chopped herb condiment that is typically made of garlic, parsley and lemon zest and often served as an accompaniment to the traditional Italian dish osso buco. This version includes almonds for a nutty flavor and added protein. The pork was delicious as were the plums. The spinach mixed with the lemon zest, olive oil and red wine vinegar give this dish a nice flavor. This is another version of a sophisticated salad with a lean protein and seasonings. You will never find this dish at the Olive Garden, trust me. Heck, you will never go out to an Italian restaurant once you've cooked this dish. Therer is more to Italian cooking that just pizza and pasta. This dish is great for a dinner party and great for date night, especially if your guests include Mario Batali, Michael Chiarello, Scott Conant, Emeril Lagasse or even Bobby Flay.  



Grilled Chicken Fajitas

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lime juice
• 3 garlic cloves, minced
• 1/2 small jalapeno, seeded and minced
• salt
• freshly ground black pepper
• 1 large red bell pepper, quartered
• 1 large green bell pepper, quartered
• 1 large red onion, cut into 1/2-inch-thick rounds
• 2 tsp extra-virgin olive oil
• 4 (8-inch) whole-wheat tortillas

Makes 4 Servings

1. In a resealable palstic bag, combine chicken, garlic, and jalapeno; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinade and season lightly with salt and black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill chicken until cooked through, about 5 minutes per side. Transfer to a cutting board.
3. While chicken is cooking, in a medium bowl toss bell peppers and onion with oil. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15-20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.
4. Grill tortillas until warm and lightly browned, about 30 seconds per side. Wrap in foil to keep warm.
5. Slice chicken breasts into 1/2-inch-thick pieces. Place on the platter with vegetables and serve with warmed tortillas.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Cinco de Mayo is coming up and if you're looking for some good Mexican food, these fajitas are for you. I personally think that fajitas are the one of the national dishes of Mexico because they are so good. Chicken tastes so good when it's marinated in lime juice and garlic. The longer you marinate your meat, the more flavorful it will taste. You can also use any kind of chile with this recipe such as serrano or habenero and the fajitas will still be good. You can also use poblano peppers in this recipe if you'd like as well. I highly recommend serving salsa (Pico de Gallo or Fresh Pepper Salsa) or Chipotle Dip with these fajitas for an authentic Mexican taste. Celebrity chefs Jose Garces, Aron Sanchez and Bobby Flay would love these fajitas as well. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown @ BC!!

 

Endive Spears with Fresh Pepper Salsa

Ingredients:

• 3 medium tomatoes, chopped, with juices reserved
• 1 medium yellow bell pepper, finely chopped
• 2 large scallions, chopped
• 3 tbsp finely chopped fresh cilantro
• 1 small serrano pepper or jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/4 tsp salt
• 3 medium heads Belgian endive, separated into 24 largest leaves

Makes 8 (3-piece) Servings

1. Stir together tomatoes, bell pepper, scallions, cilantro, lime juice, serrano chile, garlic and salt in a medium bowl. Cover and refrigerate until ready to serve.
2. Arrange the endive leaves on a platter in a circular pattern. Place 1 heaping teaspoon salsa in the base on each leaf. Reserve the remaining salsa to spoon over the Soft Chicken Tacos (see Soft Chicken Taco recipe).

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Cinco de Mayo is approching and I am cooking up a storm of Mexican recipes this week. This is a great appetizer for everyone, especially vegetarians, because the salsa is so colorful and will fill you up. Belgian endive is a healthy alternative to chips and will quickly fill you up. You can also use red, orange or green bell pepper in this recipe if you can't access yellow bell peppers. You will never buy jarred salsa again at the supermarket because homemade salsa tastes SO much better. This salsa can be made up to 8 hours in adhead of time, refrigerated, covered until  ready to use. This salsa can be used on chicken, beef, pork, fish and eggs as well. This salsa will  also impress celebrity chefs like Bobby Flay, Jose Garces, Emeril Lagasse and even Aron Sanchez. Iron Chef Flay, I'm still waiting to challenge you to a Throwdown @ Boston College!!



Eggless Tex-Mex Caesar Salad

Ingredients:

• 1 plum tomato
• 3 anchovy fillets
• 2 garlic cloves, minced
• 2 tbsp fresh lime juice
• 1 tsp Dijon mustard
• 3/4 tsp chili powder
• 1/4 cup extra-virgin olive oil
• 2 (1/2-pound) head romaine lettuce, chopped (16 cups)
• salt
• freshly ground black pepper
• 2 avocados, pitted and cut into 1/4 -inch cubes
• 1 cup fresh cilantro leaves

Makes 10 (2-cup Servings)

1. Core tomato and make an X in the skin on the opposite end. Bring a small saucepan of water to a boil. Place tomato in boiling water and cook just until skin starts to pull away from flesh, about 30 seconds. Remove from water and drain. When tomato is cool enough to handle, peel off and discard skin.
2. Puree tomato, anchovy fillets, garlic, lime juice, mustard and chili powder in a food processor or blender. With machine running, add oil in a slow and steady stream; blend until incorporated.
3. Place lettuce in a large bowl; season lightly with salt and pepper. Add dressing and toss. Top with avocado, sprinkle with cilantro leaves, and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This Caesar salad is not like your typical Caesar salad. As Emeril Lagasse would say, this Caesar salad has been kicked up a notch. The original recipe called for lemon juice but I used lime juice for an authentic Tex-Mex flavor. The Tex-Mex Caesar dressing adds punch to this classic dish as do the avocado and cilantro. Anchovies are preserved in salt so don't overdo it with seasoning. I don't think Iron Chefs Jose Garces and Bobby Flay have this Caesar salad on their menus but they would be very pleased if you made them this dish. 

Pork Fajitas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 1 tbsp + 2 tsp fresh lime juice, divided
• 1 tbsp + 1 1/2 tsp extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 1/2 lbs. pork cutlets, about 1/2-inch thick
• 1 large red bell pepper, cut into thin strips
• 1 small onion, thinly sliced
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven or toaster oven to 200 F. Roll tortillas in foil and place in oven to warm.
2. Whisk together 1 tablespoon of the lime juice, 1 tablespoon of the oil, garlic an d chili powder in a large mixing bowl. Add pork and stir to coat. Cover with plastic wrap and marinate at room temperature for 15 minutes.
3. While pork is marinating, heat remaining oil ina medium skillet over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-12 minutes. Add remaining lime juice, stir and remove from heat; season with salt and pepper. Transfer to a plate and cover lossely with foil to keep warm. Wipe pan dry with paper towels.
4. Season pork on both sides with salt and pepper. Heat the same skillet over high heat. Cook pork until no longer pink in the center, about 4 minutes per side. Transfer to a cutting board and let rest for 2 minutes.
5. Slice pork into thin strips, place on a platter with peppers and onions and serve with warmed tortillas.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says you can have meat on a heart healthy diet? And who does not love Mexican food? I made this fajitas for dinner earlier this evening and my mom and I thought they were delicious. These fajitas made me feel like I was back in Mexico. They were very tender and juicy and flavorful as well. You can enjoy these fajitas as is or top them with your favorite Mexican toppings such as chopped lettuce, fresh cilantro or your favorite kind of salsa. Iron Chefs Jose Garces and Bobby Flay will be happy when you make these. BTW, I still want to challenge Bobby Flay to a Throwdown @ Boston College.

Spanish Spice Rubbed Chicken with Mustard-Green Onion Sauce

Ingredients:

Mustard-Green Onion Sauce

• 1/2 cup aged white wine vinegar
• 3 tbsp Dijon mustard
• 1 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1/2 cup thinly sliced scallions
• 3 tbsp finely chopped flat-leaf parsley

Spanish Spice Rub

• 3 tbsp Spanish or regular paprika
• 1 tbsp cumin seeds, ground
• 1 tbsp ground mustard
• 2 tsp ground fennel seeds
• 2 tsp coarsely ground black pepper
• 2 tsp kosher salt

Chicken

• 8 bone-in chicken breasts, French-cut
• extra-virgin olive oil
• salt
• Spanish Spice Rub (above)
• Chopped Parsley, for garnish

Makes 8 Servings

To make the sauce: In a large bowl, whisk togther the vinegar and mustard. Slowly whisk in the oil until well combined and season with salt and pepper to taste. Fold in the scallions and parsley.

To make the spice rub: In a small bowl, whisk together the paprika, cumin, mustard seeds, fennel seeds, pepper and salt and set aside.

To make the chicken: Heat the grill to medium. Brush the chicken breasts with olive oil.  Season each chicken breast with salt on both sides. Rub each chicken breast on the skin side with the spice rub and place on the grill, rub-side down. Grill for 5-6 minutes or unil slghtly charred and a crust has formed. Turn the chicken breasts over, close the cover, and continue cooking for 6- minutes or until  justcooked through. Spoon someof the Mustard-Green Onion Sauce onto a platter and place the chicken breasts on top. Garnish with chopped parsley and serve the remaining sauce on the side.

WW POINTS VALUE 9 pts

Note: This recipe appears in the South Beach Diet Cookbook. It's summer and a great time to use the grill. I was also craving chicken but I didn't know what kind of recipe to have and I decided to go with this one. Spanish food is deliciously spicy and satisfying. A French cut means to make a cut along the chicken bone, exposing the flesh. My mom and I really enjoyed this dish. The Spanish Spice rub gave the chicken some heat while the Mustard-Green Onion Sauce gave the dish acidity and cooled the heat in your mouth. I highly recommend cuttng the scallions on the bias so the scallions will cook evenly and for a more eye-appealing look for the dish. This recipe also appeared on the menu of Iron Chef Bobby Flay's Bolo Restaurant & Bar. Bolo closed its doors in 2007 but it doesn't mean you can't enjoy an Iron Chef's dish at your table. Bobby Flay's recipes never disappoint. Iron Chef Flay, if you're reading this, I loved this dish AND I still want to  challenge you to a Throwdown @ Boston College!