Baked Chicken with Artichokes

Ingredients: garlic

• 10 (6 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
• 1 medium red onion, sliced
• 2 (8 oz.) jars quartered artichokes, drained
• 1 lemon, cut into 10 slices
• 1 tsp. dried oregano
• 1 tsp. dried thyme

Makes 10 (6 oz.) Servings

1. Heat the oven to 350 F. Lightly coat 2 baking sheets with cooking spray. Season chicken with salt and pepper, and set aside on a large platter.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Divide onion between the baking dishes.
3. Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Add chicken, in batches, if necessary, and cook until lightly browned, about 5 minutes per side. Divide chicken between the baking dishes.
4. Divide artichokes between the dishes, arranging around the chicken. Place 1 lemon slice on top of each chicken breast. Sprinkle breasts evenly with oregano and thyme.
5. Cover baking dishes with foil and bake 10-15 minutes, or until artichokes are heated through. Serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. The recipe may look good on paper but it tastes different on the plate. The Mediterranean flavors in this chicken dish taste well but this chicken dish really needs to be grilled. I followed the directions and the chicken did not taste so good. I highly recommend grilling the chicken, onions and artichokes because they taste better grilled. Don't get me wrong but the combination of lemon, chicken and artichokes is delicious. They're just delicious when they are grilled.

Creamy Artichoke Dip

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. garlic, chopped
• 4 tbsp. celery, diced small
• 1 cup frozen artichokes, cooked
• 4 oz. low-fat cream cheese at room temperature
• 1/2 can white beans, drained (reserve liquid)
• 1 tbsp. lemon juice
• 2 tbsp. chives, chopped
• 1 pinch cayenne or Tobasco
• salt
• freshly ground black pepper

Makes 1 cup, 8 servings (2 tbsp. per serving)

1. Heat the olive oil in a small sauté pan over medium heat. add garlic and celery and cook until garlic is aromatic, about 20 seconds. Add artichokes and sauté until the artichokes are slightly browned, about 5 minutes. Cool in refrigerator.
2. Combine the cream cheese and white beans in a food processor. Process until smooth. Add cooled artichoke mixture. Puree until slightly chucky. Season with lemon juice, salt and pepper. Add chives and cayenne or Tobasco sauce.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dip makes a great snack with homemade chips, vegetables an even proteins such as chicken tenders or beef cubes. This dip also taste great on warm flatbread or in sandwiches as well. The cannellini beans not only add fiber and another vegetable serving; they also add a rich, creamy texture to the dip. You can also use shredded basil or tarragon in place of the chives and the dip will still be good. I highly recommend using Kraft Philadelphia Garden Vegetable Cream Cheese for a more authentic vegetable taste.

Cod with Artichokes and Basil

Ingredients:

• 1 1/2 lbs. cod filets
• 1 tbsp. + 1 1/2 tsp. extra-virgin olive oil
• 1 tbsp.. dried basil
• 10 oz. marinated artichoke hearts (about 12 pieces) + 1 tbsp. liquid from jar
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the oven to 450 F.
2. Place cod in an ovenproof dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.
3. Bake until fish is opaque and just flakes with a fork, 12-14 minutes. Remove from oven and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're thinking about ordering takeout or going out for fast food, STOP!!!! You can make this dinner in 20-30 minutes any day of the week. Artichokes are an excellent source of fiber, iron, potassium, magnesium, folate, and Vitamin C. I highly recommend adding a touch of fresh lemon juice and garlic to the fish because the combination of lemon, basil and garlic on fish is so divine. Also, don't oversalt the fish because it came from the ocean and already has a salty taste to it. You can use other fish in this recipe such as halibut, haddock, snapper, pollock or turbot and it will still be delicious. I highly recommend using Basil, Lemon or Garlic Infused Olive Oil  from the Imperial Olive for more bursting flavor. For more information, visit www.TheImperialOlive.com.

Shrimp Salad in Cucumber Cups

Ingredients:

• 1 1/4 cups water
• 10 whole peppercorns
• 1 (1/4-inch-thick) lemon slice
• 1 bay leaf
• 8 medium shrimp, peeled and deveined
• 4 marinated artichoke heart quarters, roughly chopped, plus 1 tsp of the liquid
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh basil
• 2  medium (8-inch) cucumbers

Makes 2 (4-piece) Servings

1. Bring water, peppercorns, lemon slice and bay leaf to a  simmer in a small saucepan over medium-high heat; simmer for 1 minute. Ad shrimp, cover pan, and remove pan from heat. Let shrimp sitting poaching liquid until opaque and cooked through, about 3-4 minutes. Transfer shrimp to a cutting board and roughly chop.
2. Place shrimp in a medium bowl; add artichoke hearts and the 1 teaspoon liquid, lemon juice and basil; stir to combine.
3. Using a sharp knife, trim ends of cucumbers. Cut each cucumber crosswise into4 pieces, each about 2 inches long. Cut straight sides down each piece to square it, leaving the peel intact just at the corners. Using a melon baller, cup a small cup, about 1 inch deep, into each cucumber piece. Fill each cup with 2 tablespoons of shrimp mixture and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you are not in the mood for a heavy dinner, it's too hot to cook or you're looking for a delicious appetizer, this dish is four you. I have now become a fan of shrimp I can't wait to cook more shrimp dishes. This appetizer is both a light and elegant it will impress anyone. The cucumbers and shrimp mixture can both be made up to 8 hours ahead of time; they just need to be wrapped, put in a covered container and put into the refrigerator. When you're ready to serve, bring all ingredients to room temperature and fill cups just before serving.

Mediterranean Chicken Burgers

Ingredients:

• 1 (13 1/2 oz.) can quartered artichoke hearts in water, drained
• 1/4 cup sun-dried tomatoes in oil (about 6), cut into thin strips
• 1 lb. ground chicken breast
• 1 large egg yolk
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil,plus 12 whole basil leaves
• 4 whole-wheat or whole-grain hamburger buns, lightly toasted

Makes 4 Servings

1. In a small bowl, combine the artichoke hearts and sun-dried tomatoes.
2. In a large bowl, stir together chicken, egg yolk, mustard, Worcestershire sauce, garlic and chopped basil. Form mixture into 4 patties, about 1/2-inch thick.
3. Lightly coat a large nonstick skillet with cooking spray nd heat over medium-high heat. Add burgers and cook until cooked through, about 5 minutes per side.
4. Place basil leaves on the buns, if using, and top with the burgers. top each burger with artichoke mixture and serve.

WW POINTS VALUE: 7 pts with the bun or 4 pts without the bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's the summertime, the heatwave has passed and I was in the mood for grilling. I have always wanted to try this recipe because I loved Mediterranean flavors and I love burgers. Once again, Dr. Agatson and the South Beach Co. have done it again with their gourmet burgers. There is nothing like a gourmet burger. I have never had artichokes before and I have to say they are nice mixed in with the sun-dried tomatoes with a little basil and garlic. I also recommend serving lettuce (chiffonaded) sliced tomato and a side of condiments such as ketchup, mustard, mayonnaise and even homemade pesto sauce with this burger for full flavor. Eat your hearts out, Chefs Emril Lagasse, Mario Batali, Michael Symon and David 'Big Papi' Ortiz!