Smashed Tomatoes

Ingredients:

• 4 cups grape tomatoes
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp. crumbled dried rosemary
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. coarse kosher salt
• 1 tsp. anchovy paste (optional)

Makes 4 Servings (1/2 cup per serving)

1. Preheat the oven to 400° F.
2. In a 9 x 13-inch baking pan, toss the tomatoes with the oil, garlic, rosemary and pepper. Sprinkle with the salt and toss to combine.
3. Roast until the tomatoes start to collapse, about 15 minutes (timing will vary depending on the size of the tomatoes). Gently smash with a fork and continue to roast until the tomatoes are very tender and soft, about 10 minutes longer. Stir in the anchovy paste (if using) and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. Tomatoes are great with any protein at any meal. Grape tomatoes have intense flavor but you can use cherry, roma or any kind of tomatoes in this recipe and the side dish will be delicious. Oven roasted tomatoes mixed in with garlic and herbs has a nice aroma to it.

Shrimp Fra Diavolo

Ingredients:

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

Makes 4 Servings

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

WW POINTS VALUE: 6 pts.

 

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

Puttanesca Sauce

Ingredients:

• 1 Tbsp  extra-virgin olive oil, divided
• 1 small  onion, sweet variety, chopped
• 1 1/2 Tbsp minced garlic
• 4 average anchovies canned in oil, drained, rinsed, patted dry, chopped
• 28 oz canned tomatoes, diced, in juice
• 2 Tbsp canned tomato paste
• 10 medium kalamata olives, pitted and chopped
• 2 Tbsp capers, rinsed
• 1/4 tsp table salt
• 1/4 tsp red pepper flakes
• 1/3 cups parsley, freshly chopped (optional)

WW POINTS VALUE: 1 pt. (1/2 cup per serving)

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 6 minutes.
2. Add garlic and anchovies; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
3. Stir in tomatoes, tomato paste, olives, capers, salt and pepper flakes; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes.
4. Remove from heat; stir in remaining teaspoon oil and parsley (if using).

Note: This recipe appears on www.weightwatchers.com. I had bought a lot of fresh tomatoes and I wanted to make my own sauce. I've never had puttanesca sauce before so I decided to try it. It was delicious because it  had that authentic Italian taste to it. It was vibrant, spicy and yet very comforting. This sauce is great on pizza, pasta, chicken and even fish. It's even perfect for dipping your garlic bread. One bite of this sauce and you'll never buy puttanesca sauce at he grocery store again. Plus, making your own sauce @ home is better for you economically and for your health.

Seafood Caesar

Ingredients:

• 3/4 lb. large shrimp (about 16), peeled and deveined
• 2 tsp +2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tsp grated lemon zest
• 1/4 tsp freshly ground black pepper
• 2 tsp fresh lemon juice
• 4 anchovy fillets, minced, or 2 tsp anchovy paste
• 1 tsp Dijon mustard
• 1 (1 lb.)  head romaine lettuce, chopped (8 cups)
• 1 tbsp freshly grated Parmesan cheese
• 1/2 lb lump crabmeat (about 1 cup)

Makes 4 (2-cup) Servings

1. In a medium bowl, toss shrimp with 2 teaspoons of the oil, half of the garlic, lemon zest and pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp until they turn pink, 2-3 minutes per side. Remove from the heat and set aside.
3. In a large bowl, whisk together lemon juice, anchovies, Dijon mustard and remaining garlic. Slowly whisk in Add lettuce and cheese and toss well. Divide lettuce among 4 plates, top with shrimp and crab and serve.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love a crisp and refreshing Caesar Salad every now and then? South Beach has done it again with a new twist on a classic twist. The flavors of lemon, olive oil and garlic make your taste buds pop along with the grilled shrimp and crabmeat. You don't need to add salt to this dish because the anchovies are already salty and add salt to the dish. This salad will also fill you up and leave you satisfied. This salad can be enjoyed anytime of the year but it's great on a warm evening if you don't want to cook. 

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. 

Grilled Tuna with Provencal Anchovy Sauce

Ingredients:

• 1 1/2 lbs. tuna steaks, about 11/4 inches thick
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, minced
• 1/2 tsp herbes de Provence
• 2 anchovy fillets
• 1 tbsp red wine vinegar
• 1 tbsp chopped fresh parsley

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tuna 2-3 minutes per side for medium-rare. Transfer to a cutting board.
2. In a small saucepan, heat oil over medium-low heat. Add garlic and cook, stirring with a wooden spoon, until softened but not browned, about 1 minute. Add herbes de Provence and anchovies, mashing anchovies with the back of a wooden spoon until they break up, about 30 seconds. Remove the pan from the heat and stir in vinegar and parsley. Transfer anchovy sauce to a small bowl.
3. Thinly slice tuna, divide among 4 plates, and drizzle anchovy sauce. Serve warm.

 WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This French dish can be made in less than 30 minutes and it's delicious. Herbes de Provence is a dried herb blend that is commonly used in southern France that often includes basil, fennel seed, lavender, marjoram, summer savory, rosemary and thyme. You can make your own version and keep it in a jar in your pantry with other spices if you can't find this spice in the grocery store. When you're cooking tuna steak, cook it like it's steak because it can get overcooked easily. I have really come to like anchovies when they're well blended. The Provencal Anchovy sauce is delicious on top of the tuna and can go on top of any fish, meat, chicken or even in a salad if you like.

Eggless Caesar Salad

Ingredients:

• 1 tbsp fresh lemon juice
• 2 anchovy fillets, minced
• 1 garlic clove, minced
• 1/2 tsp Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 tbsp finely grated Parmesean cheese
• 1 (1 1/2-lb.) head romaine lettuce, chopped (8-10 cups)
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

Whisk together lemon juice, anchovy, garlic, and mustard in a large mixing bowl; slowly whisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve.

WW POINTS VALUE: 4pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Caesar salad? Once in a while, you have this craving for a Caesar salad but you think, 'I have to go out to a fancy restaurant and order it.' Not anymore you don't. You can make this classic dish in your kitchen in 15 minutes. You won't miss the eggs in this dish either because it's a very filling dish that will ease your hunger and satisfy your appetite. You can top it with grilled chicken or shrip to make it a lunch or dinner or you can add your own homemmade multigrain croutons to the salad. I highly recommend using mutligrain bread toasted abd brushed with olive oil and sliced into 1/2-inch cubes and tossed into the salad. Salt is optional because the anchovies already add some saltiness to the dish.