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. 

Zucchini Feta Salad

 Ingredients:

• 1⁄2 small cucumber, peeled, deseeded, and diced
• 1 shallot, diced
• 2 Tbsp. fresh chopped mint leaves
• 3 Tbsp. extra virgin olive oil, divided
• 1 to 2 Tbsp. apple cider vinegar (or to taste)
• 2 to 3 Tbsp. plain whole-milk Greek yogurt or sour cream (optional)
• 2 medium zucchini, thinly sliced or shaved
• 1 small (about 4 oz.) red bell pepper, deseeded and cut into thin strips
• 1⁄3 cup crumbled feta cheese

Makes 4 Servings

1. Put the cucumber, shallot, mint leaves, olive oil, apple cider vinegar, and yogurt (if using) into a blender and pulse until smooth. Season with salt and pepper to taste.
2. Combine the zucchini, bell pepper, and feta cheese in a salad bowl, drizzle with the dressing, and toss lightly before dividing into 4 portions. Refrigerate the salad until you are ready to serve.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Salads are delicious when they are done right. The combination of bell peppers and shaved zucchini is quite delicious and filling. The homemade dressing and crumbled feta cheese make this salad taste even better. The combination of these ingredients make you feel like your dining in the Mediterranean. You can use yellow squash in place of the zucchini or a combination of both or use halved cherry tomatoes in place of the bell peppers  in this salad and it will still taste delicious. 

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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.. 

All-American Potato Salad

Ingredients:

•  2 lbs. small red potatoes, scrubbed and halved
• 1 cup fat-free mayonnaise 
• 1/3 cup chopped fresh flat-leaf parsley
• 4 scallions, thinly sliced
• 2 small celery stalks with leaves, thinly sliced
• 2 tsp. cider vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 8 Servings (3/4 cup per serving)

1. Put potatoes in a large saucepan and add enough water to cover by 1 inch; bring to boil. Reduce heat and simmer, partially covered, until potatoes are tender, about 8 minutes; drain. 
2. Meanwhile, mix together all remaining ingredients in serving bowl. Add potatoes and toss to coat evenly. Let cool to room temperature. Serve at once or cover and refrigerate up to 2 days. Let stand at room temperature 30 minutes before serving. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW New Complete Cookbook.  Who does not love potato salad? You don't have to buy potato salad at the grocery store. This potato salad does take time but it is worth the effort. This salad is flavorful, delicious and kind to your waistline. This salad is perfect for a warm weather picnic.  

Apple-Onion Chutney

Ingredients:

• 6 cups unsweetened apple cider
• 5 medium white onions, quartered
• 1/2 cup apple cider vinegar
• 1 tbsp. granular sugar substitute
• 1 tbsp. minced fresh ginger
• 3 large Granny Smith apples, diced
• pinch of ground cinnamon or ground cloves
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 2 cups (1 tablespoon per serving)

1. Combine cider, onions, cider vinegar, sugar substitute, and ginger in a large saucepan. Bring mixture to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the liquid to a syrupy consistency. 20-25 minutes.
2. Stir in apples, cinnamon, salt, and pepper. Continue to simmer gently until fruit is soft and chutney is thickened, 5-10 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This homemade condiment is a nice compliment to pork, chicken or ham. It's tangy and flavorful and can be enjoyed during the fall and winter months. The apples and onions make this chutney chunky and delicious.

Skillet Pork Chops Apricot-Mustard Sauce

Ingredients:

• 1/2 cup apricot jam
• 2 tbsp. coarse-grained Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 2 tbsp. lime juice
• 1 garlic clove, minced
• pinch cayenne pepper
• 4 (5 oz.) boneless pork loin chops
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil

Makes 4 Servings (1 pork chop & 3 tablespoons per serving)

1. Combine the jam, mustard, soy sauce, lime juice, garlic, and cayenne in a small bowl; set aside.
2. Sprinkle the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4-5 minutes on each side; transfer to a platter to keep warm. Add the jam mixture to the skillet and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about 3 minutes. Spoon the sauce over the chops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call an elegant dinner dish. Apricot preserves mixed with Dijon mustard is absolutely delicious. If you don't have lime juice on hand, substitute apple cider vinegar because apple cider vinegar goes well with pork chops.

Barbecue-Sauced Grilled Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• few drops hickory liquid smoke
• 6 (1/2-lb.) boneless, skinless chicken breasts

Makes 6 Servings (1 chicken breast per serving)

1. Spray a grill rack with nonstick spray. Preheat grill wo medium-high or prepare medium-high fire using indirect method.
2. Meanwhile, combine ketchup, coffee, brown sugar, vinegar, 1/2 teaspoon of salt, and the pepper in a medium saucepan and set over medium heat. Cook, stirring, until brown sugar is dissolved, about 3 minutes. Bring mixture to boil; reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in liquid smoke. Let sauce cool to room temperature.
3. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken, meaty side down, on cooler portion of the grill rack and grill, covered, turning once or twice and brushing with sauce, 15 minutes. Uncover and brush chicken with remaining sauce; grill until cooked through, about 5 minutes longer.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the  WW New Complete Cookbook. If you're craving BBQ, this dish is for you. This dish is better than what you would order at the local BBQ joint. It's succulent, juicy and flavorful. I highly recommend cutting the sugar in half, substitute honey in place of the sugar and add minced garlic to the sauce for a much sweeter and more savory flavor. You can also use this sauce with pork, turkey, and even some fish like salmon and arctic char and the BBQ will still be delicious.

Spinach & Basil Salad with Beef

Ingredients:

• 1/2 small very ripe pear, cored & peeled
• 1 tbsp. white wine vinegar or cider vinegar
• 1/4 tsp. Worcestershire sauce
• salt
• freshly ground black pepper
• 2 cups lightly packed torn fresh spinach
• 1 cup fresh mushrooms, sliced
• 1/2 cup lightly packed fresh basil leaves
• 6 oz. sliced cooked beef, cut into thin strips (about 1 cup)
• 2 small oranges, peeled and sectioned, or 1 (11 oz.) can mandarin orange sections, drained
• 2 tbsp. sliced almonds

Makes 2 Servings

1. For dressing, in a blender or food processor combine the pear, vinegar, Worcestershire sauce, and pepper. Cover and blend or process until smooth.
2. In a bowl toss together the spinach, mushrooms, and basil leaves. Add the beef strips and orange sections. Toss lightly to mix. Add the dressing; toss to mix. Sprinkle each serving with almonds.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who knew that beef salads could be so tasty? A beef salad  can be succulent, juicy and flavorful when mixed with the right ingredients. The combination of basil and spinach put a Mediterranean twist on the traditional salad along with juicy oranges, beef and mushrooms. The pear dressing gives a vibrant flare to the salad too. Don't forget to season your beef with salt, freshly ground black pepper and minced garlic when you cook your beef for a flavorful piece of meat.

Pickled Onions

Ingredients:

• 1/2 cup apple cider vinegar
• 1/4 cup hot water
• 2 tsp. honey
• 1/2 tsp. salt
• 1 red onion, thinly sliced

Makes 8 Servings ( 2 tbsp. per serving)

 

Stir together vinegar, hot water, honey, and salt in medium bowl. Add onion and stir until mixed well. Let stand  at room temperature, stirring occasionally, about 30 minutes. Drain. Spoon into serving bowl.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a wonderful and flavorful filling for taco, burritos or fajitas. Heck, you can even use these fixins in a sandwich and you'll get a flavorful bite.

Turkey Tacos

Ingredients:

• 1 1 /2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. salt
• 2 garlic cloves, minced
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• 1/4 tsp. cayenne
• 3/4 lb. ground turkey breast
• 1/2 cup water
• 1 tbsp. apple cider vinegar
• 1 1/2 tsp. granular brown sugar
• 4 (6-inch) taco shells or tortillas
• picked onions (optional)
• Pico de Gallo
• Easy Taco Fixin's (optional)

Makes 4 Servings

1. Stir together chili powder, cumin, paprika, salt, garlic, onion powder, oregano, and cayenne in a cup. Set aside.
2. Cook turkey in a large skillet over medium heat, breaking it up with a wooden spoon, until no longer pink, 3-5 minutes. Add spice mixture and the water, stirring until mixed well. Reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, 10-15 minutes. Stir in vinegar and brown sugar; simmer 3 minutes longer.
3. To assemble tacos, spoon 1/2 cup turkey mixture into each taco shell. Top each with 2 tablespoons pickled onion, 1/4 cup pico de gallo and taco fixin's of choice.



WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're ever craving tacos, make these! These tacos are better that what you would order at a fast food joint, taco truck or any Mexican restaurant. These tacos are so filling and flavorful you will forget they are good for you. These are great for lunch or dinner. They're even great for when you're watching a movie or for game day.

Latin American Chicken & Cabbage Salad

Ingredients:

• 2 1/2 tsp. gluten-free chili powder
• 1/2 tsp. kosher salt
• 1 1 /4 lb. boneless, skinless chicken breasts
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 3/4 lb. cabbage, cut into 1/2-inch-wide strips about 2 inches wide
• 1/2 cup cilantro leaves
• 4 radishes, halved & thinly sliced
• 1 celery stalk, thinly sliced

Makes 4 Servings

1. In a small bowl, stir together 1 1/2 teaspoons of the chili powder and the salt. Rub the mixture into both sides of the chicken. Brush the chicken with 1 teaspoon of the oil.
2. Heat a grill pan over medium heat and cook the chicken, turning it over as it gets grill marks, until the chicken is cooked through but still juicy, 10-12 minutes. Alternatively, preheat the broiler with the rack 4 inches from the heat and broil the chicken until just cooked through but still juicy, about 10 minutes, turning it over midway. Transfer to a cutting board to cool. When cool enough to handle, thinly slice crosswise.
3. In a large bowl, whisk together the remaining 1 tablespoon plus 1 teaspoon oil, the remaining teaspoon chili powder, and the vinegar. Add the cabbage, cilantro, radishes, and celery. Toss to combine.
4. Spoon the cabbage salad onto 4 plates. Dividing evenly, top with the chicken.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a very crunchy and filling salad whenever you fell off the diet wagon or whenever you need to kick-start your healthy lifestyle. You can taste the chili powder in this salad and feel the heat. I highly recommend adding minced garlic cloves and freshly ground black pepper in the first step when you're seasoning the chicken because garlic and pepper always make everything taste better. I also recommend adding a touch of lemon or lime juice along with the apple cider vinegar for a more fruity taste.

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.

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.

Pie Dough for Single Crust

Ingredients:

• 1 cup all-purpose or whole-wheat flour
• 2 tsp. granulated sugar
• 1/8 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 2 tbsp. cold vegetable shortening
• 1 tsp. apple cider vinegar
• 3-4 tbsp. ice water

Makes 1 (9-inch) crust

1. Whisk together flour, sugar, and salt in a large bowl. With pastry blender or two knives used scissors-style, cut butter and shortening into flour mixture until mixture resembles coarse crumbs. With fork, stir in vinegar and water, 1 tablespoon at a time, until dough begins to form.
2. Press dough together and shape into disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight. (If refrigerating overnight, let stand at room temperature about 20 minutes before rolling out.)

Note: This recipe appears in the WW New Complete Cookbook. If you're thinking about making pie and you need a pie crust, this is the recipe for you. You can double this recipe by preparing as directed in step one but doubling the ingredients. Divide the dough in half and shape each piece of dough into a dish and wrap it in plastic wrap, refrigerate at least 1 hour or up to overnight. This pie dough is so good raw or cooked. One bite of this and you'll never buy processed dough at the grocery store.

Barbecue Pork Sandwiches

Ingredients:

• 1 lb. BBQ Pulled pork (see recipe)
• 1/2 cup BBQ Pulled Pork cooking liquid
• 1 tsp. cider vinegar
• 2 tbsp. BBQ sauce
• 4 thin whole-grain buns
• 2 cups coleslaw

Makes 4 Servings

1. Slice the pork into thin slices or chop coarsely. Mix with cooking liquid, vinegar, and barbecue sauce. Bring to a simmer and warm.
2. Toast the buns. Top with 4 oz. pork and sauce. Place 1/2 cup slaw on top.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. These make great sandwiches on a Sunday afternoon and the next day. You can even enjoy these with out the buns and serve with a side of coleslaw and macaroni and cheese.

Barbecue Pulled Pork

Ingredients:

• 2 lbs. pork tenderloin, fat removed, cut into 2-inch pieces
• 2 tbsp. barbeque spice rub
• 1/4 cup ketchup
• 2 tbsp. molasses
• 1/2 tsp. cider vinegar
• 1/4 cup chicken broth
• salt
• freshly ground black pepper

Makes 8 Servings

1.  Season the meat with salt and pepper. Sprinkle all over with spice rub. Let sit overnight in the refrigerator.
2. Combine the ketchup, molasses, cider vinegar, and chicken broth. Place in crockpot. Add pork. Cook over low heat for 4-5 hours until the meat is tender, but not falling apart.
3. Remove from sauce. Degrease sauce and return meat to sauce to store.
4. To serve: cut meat across the grain in thin pieces. Toss with some of the sauce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great meal to make on a Sunday and enjoy throughout the week. Who says you have to go to your local barbecue joint to enjoy barbecue? The key to good barbecue is slow cooking time and the sweet or spicy barbecue flavors. If you have a crockpot, fire it up and cook this dish. I highly recommend using Cajun Spice or Southwestern Spice in this recipe for a kick of heat. I also highly recommend using South Beach Ketchup in this recipe because it's so good. If you don't have molasses, ketchup and cider vinegar, use barbecue sauce mixed with 1/4 cup chicken broth. I also highly recommend adding a touch of garlic in this dish because garlic always makes everything taste better.

Mini Turkey Meatloaves

Ingredients:

• 1 1/4 lbs. extra-lean ground turkey breast
• 2 slices multigrain bread (1 oz. each), chopped to very fine crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes (in oil), drained and minced, plus 1 teaspoon oil from the jar
• 4 scallions, minced
• 1 large egg
• 2 tbsp. tomato paste
• 1 tsp. cider vinegar

Makes 4 Servings (1 meatloaf per serving)

 

WW POINTS VALUE: 7 pts.

1. Heat the oven to 425 F. Line a rimmed baking sheet with foil or parchment paper.
2. In a large bowl, combine the turkey, bread crumbs, Parmesan, sun-dried tomatoes, scallions, egg and 1 tablespoon of the tomato paste. Blend well and form into 4 small loaves 4 inches long and 2 inches wide.
3. In a small bowl, blend the sun-dried tomato oil with the remaining 1 tablespoon tomato paste, the vinegar, and 2 teaspoons of water.
4. Place the meatloaves on the baking sheet and brush the tops with the tomato paste mixture, Bake for 18 minutes, or until cooked through but still juicy. Serve warm.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I never like meatloaf as a kid but I love it now as an adult because the healthy meatloaves I've cooked are packed with flavor. Lean ground turkey is so delicious as burgers, meatloaf, chili, or even in dumplings you won't miss the ground beef. Turkey is also great for anyone who doesn't like beef but loves meals packed with lean protein. I cooked this meatloaf for the first time and it was so delicious. Who knew that scallions, Parmesan cheese and sun-dried tomatoes would make a yummy combination? Don't worry if the meatloaf looks a little messy. It comes out so good in the end packed with flavor. This meal is perfect any night of the week whenever you want comfort food.

 

Barbecue Pork with Mop Sauce

Ingredients:

• 2 tbsp. packed dark brown sugar
• 1 tbsp. paprika
• 1 tbsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. cayenne
• Freshly ground black pepper to taste
• 2 pork tenderloins (1 1/2 lbs.), trimmed of all visible fat
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 2 tbsp. molasses
• 2 tsp. Worcestershire sauce

Makes 6 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, cayenne, salt and pepper in a bowl. Rub half of the mixture all over the pork and let stand for 15 minutes.
3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses and Worcestershire sauce in a bowl.
4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand for 10 minutes before cutting each tenderloin into 12 slices. Serve with the sauce.

WW POINTS VALUE: 4 pts. (4 slices pork with about 2 tablespoons sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. My mother and I were craving meat and she asked me to do a simple pork dinner with a side of green beans. I wanted to do a Mexican pork dish so I scrambled to find a pork dinner we'd both enjoy. I came across this one and I always wanted to try this recipe. This dish was SOO delicious. If you love barbecue, you will love this dish, I guarantee. It's called Mop sauce because it comes from North Carolina. North Carolinians marinate their barbecued meats with a dry spice rub and then serve their meats in a vinegary and spicy sauce that gets "mopped up" with a piece of bread. We really love this mop sauce because it was packed with so much flavor and was thick and gooey. It tasted better than the barbecue sauce you would get at the grocery store. I highly recommend making extra sauce because people will be going back for seconds after one taste. You can all use the spice rub and sauce on chicken, beef, turkey, salmon, catfish and even some vegetables when you're in the mood for barbecue.

Roasted-Pepper Cream

Ingredients:

• 1 jar (7 ounces) roasted red peppers, drained
• 2 tbsp. fat-free sour cream
• 1 tsp apple cider vinegar
• salt
• freshly ground black pepper

Makes 1 cup

 

In a blender or food processor, combine the peppers, sour cream, vinegar, salt and pepper to taste. Refrigerate until ready to serve.

 

WW POINTS VALUE: 0 pts (2 tablespoons per serving)

 

Note: This recipe appears in the South Beach Diet Cookbook. This cream makes a delicious topping or condiment for burgers, sandwiches, omelettes, poultry, steak, fish, etc. the heat from the peppers goes very well with the coolness of the sour cream. Since this is a 5-ingredient side dish, serve this to 5-ingredient fix chef Claire Robinson and she will be impressed.