Chocolate Almond Butter Shake

 Ingredients:

• 1 cup unsweetened almond milk
• 2 tbsp. almond butter
• 2 tbsp. cocoa powder
• 1 cup baby spinach
• 1/4 avocado
• 1/2 cup ice cubes
• 1 tbsp. granular sugar substitute

Makes 1 Serving

1. Place all ingredients into a blender.
2. Blend on high until completely smooth, about 1 minute. Serve immediately.

WW POINTS VALUE: ? 

Note: This recipe appears on www.palm.southbeachdiet.com/recipes.  You can enjoy a chocolate shake in a new way.  The combination of avocado, spinach, cocoa powder and almond butter is quite delicious. Don't be intimidated by the combination of these ingredients. They actually taste delicious together. This easy plant-based beverage is sure to satisfy your sweet tooth while you stick to your low carb diet. 

Spiced Turkey & Sweet Potato Bowl

 Ingredients:

• 1 large sweet potato, peeled & cubed
• 1 small yellow onion, sliced
• 2 small radishes, sliced
• 2 tbsp. coconut oil, divided
• 1/2 tsp. sea salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1/4 tsp. paprika
• 1 lb. lean ground turkey
• 1 tsp. minced garlic
• 1/2 tsp. onion powder
• 1 cup packed chopped kale
• 1 small zucchini, diced

For the Dressing:

• 1 medium avocado, pitted and peeled
• 1/4 cup plain whole-milk Greek yogurt
• 2 tbsp. extra-virgin olive oil
• 1 1 /2 tbsp. fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp. sea salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper. 
2. Spread out the sweet potato, onion, and radishes in a single layer on the prepared baking sheet. Melt 1 tablespoon of the coconut oil and drizzle it over the vegetables. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and the paprika.
3. Roast for 25 minutes, turning the potatoes over once half-way through the roasting. 
4. While the potatoes are cooking, heat the remaining  coconut oil in a large skillet over medium heat. Add the ground turkey, remaining salt and pepper, garlic, and onion powder. Cook, stirring occasionally, until the turkey is no longer pink, about 7 minutes. Stir in the kale and cook until wilted, about 2 minutes. 
5. Divide up the turkey evenly among 4 bowls. Top with equal amounts of roasted sweet potatoes and onions, zucchini, and kale. 
6. To make the dressing, combine all the dressing ingredients in a food processor and process until smooth, about 1 minute. Drizzle the dressing over the bowl ingredients and serve. 

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in The New Keto-Friendly South Beach Diet book. If you are craving a filling bowl, eat this and you will be satisfied. Don't worry if it looks like a mess. This bowl is quite flavorful and tasty. The combination of ground turkey and vegetables is quite delicious. The dressing is quite zesty and tasty on top. This bowl makes a filling lunch or dinner any night of the week. 

Chicken Cobb Salad

Ingredients:

• 2 tbsp. white wine vinegar
• 1 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 4 tsp. extra-virgin olive oil
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. salt
• 6 cups mesclun greens
• 2 cups bite-size pieces cooked chicken breast
• 2 tomatoes diced
• 1 avocado halved, pitted, peeled and cut into 1/2-inch pieces
• 2 hard-cooked large egg whites, finely chopped
• 3 slices bacon, crisp-cooked, drained and crumbled
• 2 tbsp. crumbled blue cheese

Makes 6 Servings (1 cup per serving)

1. To make the dressing, whisk together the vinegar, lemon juice, mustard, oil, pepper and salt in a small bowl until blended, set aside. 
2. Place the greens on a large serving platter. Arrange the chicken, tomatoes, and avocado in rows on top of the greens. Sprinkle the salad with the cooked egg whites, bacon, and cheese. Drizzle with the dressing and serve at once. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. A cobb salad is a wonderful dish to enjoy for lunch or dinner. The Cobb salad originated at the Brown Derby restaurant in Hollywood in 1937. The owner, Bob Cobb, used the ingredients he had on hand to create what was to become a famous and delicious main course salad. This salad is flavorful and filling and is great for on-the-go or at home. 

Mexican Veggie Egg Muffins

Ingredients:

• ½ cup green bell pepper, chopped
• 2 Tbsp. onion, chopped
• ¼ cup + 2 Tbsp. (or 3/8 cup) grape tomatoes, chopped
• 3 large eggs
• 1 Tbsp. unsweetened almond milk
• cayenne pepper (optional)
• black pepper (optional)
• Non-stick cooking spray
• ¼ cup or 4 Tbsp. pepper jack or shredded cheese of choice
• 1/2 avocado 
• 1 tsp. lime juice (optional)

Makes 2 Servings 

1. Preheat the oven to 350° F. As the oven is preheating, chop/dice your pepper, onion and tomatoes finely.
2. Crack the eggs into a medium-sized bowl and whisk them with the almond milk.
3. Add your diced vegetables into the egg mixture, stir well and then sprinkle with cayenne pepper and black pepper. If you prefer not to season your eggs, you can omit the cayenne pepper and/or black pepper.
4. Grease four of the muffin cups of a large muffin tin with nonstick cooking spray. Fill each of the sprayed muffin cups evenly with the egg mixture.
5. Sprinkle one tablespoon of shredded pepper jack cheese, or cheese of choice (including light Mexican cheese, cheddar cheese or part-skim Mozzarella cheese, if you prefer less spice) to the tops of each muffin cup.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slighlty golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let them cool for about 5-10 minutes before using a fork or knife to lift them out carefully from the muffin tin.
8. Serve immediately, topping them with avocado slices or avocado mashed with lime juice. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears on the www.southbeachdiet.com/recipes. Eggs are wonderful for breakfast  when they are done right. Mexican veggie egg muffins are both filling and flavorful. You have a colorful variety of vegetables with the Mexican cheese of your choice. Eggs and vegetables do fill you up. Feel free to omit the avocado and save your ½ serving of Healthy Fat to use at a different meal. Place the remaining two egg muffins in a resealable bag in the refrigerator to enjoy on your second practice day. 

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Beef Burrito Bowls

Ingredients:

Beef:

• 1 lb. lean ground beef
• 2 1/2 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 tsp. onion powder
• 1 tsp. minced garlic
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

For the Bowls:

• 2 tsp. avocado oil or extra-virgin olive oil
• 4 cups cauliflower rice (1 medium head, grated or finely chopped)
• 1 red onion, diced
• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1 cup salsa
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, sliced

Makes 4 Servings

1. Heat a large skillet over medium-high heat and add the beef. Cook for 2-3 minutes, until no longer pink. 
2. Add the chili powder, cumin, smoked paprika, onion powder, garlic, salt, and pepper. Continue to cook, stirring frequently, until the beef is fully browned, about 5 minutes. 
3. In a skillet, heat the oil over medium heat and add the cauliflower rice. Cook until tender about 5 minutes. 
4. Assemble 4 bowls with equally distributed cauliflower rice and beef, adding the red onion, lettuce, cherry tomatoes, salsa, avocado, and cilantro. Serve with the lime slices. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Burrito bowls may be messy but they are delicious. You don't have to go to a Mexican fast food joint to get your cravings for Mexican food. You can make these guilty pleasures at home for a fraction of the price. These bowls use cauliflower rice in place of real rice. You can also use ground chicken, turkey or pork in this dish and the bowls will be delicious. The bowl are also loaded with vegetables which will fil lyou up. 

Smoky Goat Cheese & Almond Balls

Ingredients:

• 1 (8 oz.) package cream cheese
• 1 (10 1/2 oz.) package soft goat cheese
• 1 ripe avocado, mashed
• 1 tbsp. fresh lemon juice
• 1/3 cup shredded Parmesan or sharp cheddar cheese
• 3 tbsp. unsalted butter, softened or at room temperature
• 1/4 tsp. smoked paprika
• 1/4 tsp. minced garlic and/or onion powder
• 1/4 tsp. ground cumin

For the Garnish:

• 1/3 cup smoked almonds, chopped
• 3 tbsp. fresh chopped chives
• 1 tsp. fresh chopped thyme

Makes 24 balls (1 ball per serving)

1.  Whisk together all of the cheese ball ingredients until thoroughly combined. Add salt and pepper to taste. Refrigerate the mixture for about 30 minutes. 
2. Line a flat serving platter with parchment paper and set it aside. 
3. Mix together the garnish of smoked almonds, chives, and thyme in a small bowl. 
4. Scoop out 1 tablespoon of the cheese ball mixture and roll it into the almond garnish. Arrange the balls on the prepared platter and refrigerate until firm. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These little cheese bites pack a creamy punch of flavor. These cheese balls make a nice snack and an appetizer for a gathering. The cheeses and the mashed avocado give these treats a nice creamy texture and they melt in your mouth. These cheese balls make a wonderful snack on their own or with vegetables or keto-friendly chips. 

Mini Taco Salads with Cilantro-Lime Yogurt

Ingredients:

• 12 slices Colby Jack cheese
• 1 tbsp. extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 small onion, chopped
• 1 lb. ground turkey breast
• 1/2 cup packed spinach, chopped
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 24 cherry tomatoes, sliced in half
• 1 avocado, pitted and diced
• 3/4 cup chopped fresh cilantro

Makes 6 Servings (2 mini taco salads per serving)

1. Preheat the oven to 400 F. Line two 9 x 13-inch baking sheets with parchment paper. 
2. Evenly place 6 cheese slices on each baking sheet. Ensure adequate spacing between each cheese slice (approximately 2 inches) to avoid slices melting together. 
3. Bake for 5-6 minutes, or until the edges of the cheese slices are golden brown and bubbling. Watch the cheese closely to avoid overcooking. 
4. Remove the cheese slices from the oven, allowing them to cool slightly (30-60 seconds). Blot any excess oil from the cheese slices from the paper towel, and allow the slices to cool for 1-2 minutes longer. 
5. Remove a chees slice from the baking sheet with a spatula and mold it into the first of 12 cups of a muffin tin to make a small, bowl-shaped cheese shell. Use the back end of a spoon to help shape the cheese into a cup, if necessary. 
6. Repeat with the remaining cheese slices and let them cool completely in the muffin tin while you make the taco meat filling. 
7.  Heat a large skillet over medium-high heat. 
8. Add the avocado oil to the skillet. 
9. Add the garlic and onion and saute for 2-3 minutes. 
10. Place the ground turkey in the skillet, breaking it up with a spoon or spatula as it cooks. Cook, stirring occasionally, for 6-7 minutes, or until the turkey is no longer pink in color. 
11. Add the chopped spinach to the skillet and cook for another 2-3 minutes. 
12. Mix together onion powder, garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a small bowl. 
13. Add the seasoning mixture to the skillet along with 1 tablespoon of water.
14.  Stir the turkey mixture until the seasoning is well combined and cook for another minute before removing it from the heat.
15. Add 1/4 cup of the cooked turkey mixture to each of the 12 cheese shells. Garnish the cups with the cherry tomatoes, avocado, and cilantro and serve with Cilantro-Lime Yogurt Dip.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't be intimidated by the steps in this recipe. These taco salads are easy to make, they just require patience. These mini salads pack a flavorful punch with the spices and vegetables. The yogurt dip gives these salads a nice, tangy after taste to these treats. 

Stuffed Pepper Tacos

Ingredients:

• 4 bell peppers
• 1 lb. lean ground beef
• 1 sweet onion, diced
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• ½ cup pico de gallo
• 1 avocado, diced
• 4 Tbsp. cheddar cheese, shredded
• 4 Tbsp. sour cream
• 1 jalapeno, seeded and sliced (optional)

Makes 4 Servings (1 taco per serving)

1. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the diced onion  and garlic and cook for about 2 minutes.
2. Add the lean ground beef to the onions. Cook until brown and no longer pink.
3. Add the cumin and ¼ of cup water. Stir and simmer uncovered until the liquid is gone. Remove from heat. 
4. Prepare the bell peppers by slicing in half and removing the stems and seeds.
5. Assemble the pepper tacos by placing each bell pepper on a plate or sheet pan and filling each with the ground beef. 
6. Top each taco equally with cheddar cheese, pico de gallo, avocado, jalapeno and sour cream. Serve two pepper halves on a plate. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. Tacos are a delicious comfort food. These tacos are keto-friendly and gluten-free. You can enjoy tacos without the taco shells. If you stuff taco filling into raw bell peppers, they will hold together just as well and taste just as good as in a shell. Bell peppers are the ultimate low-carb vegetable because they are crunchy, colorful and add a touch of sweetness to your meals. You can use ground turkey in place of the ground beef and the tacos will be just as delicious. 

Smoky Mexican Seafood Cocktial

Ingredients:

• 1 1/2 cups tomato juice cocktail, chilled
• 1/2 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. tomato paste
• 1-2 tsp. bottled chipotle in adobo sauce or bottled hot pepper sauce
• 2 (6 1/2-oz.) cans crabmeat, drained, flaked and cartilage removed, or 12 oz. shrimp with tailed cooked, peeled and deveined, or 6 oz. of each
• 1 medium avocado, halved, pitted, peeled and chopped
• 1 cup cucumber, peeled, seeded and chopped
• 8 lime wedges (optional)
• fresh cilantro (optional)

Makes 8 Servings 

1. In a medium bowl, combine tomato juice cocktail, red onion, cilantro, lime juice, tomato paste (if using), and chipotle pepper sauce.
2. Add the crabmeat or shrimp, avocado, and cucumber. Toss gently to coat. Divide mixture among eight martini glasses. Top with shrimp (if using). Garnish with lime wedges and cilantro if desired. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This is what I call a cocktail kicked up a notch. This cocktail is a decorative appetizer that is perfect to serve at an elegant dinner. This cocktail is succulent, flavorful and leaves a nice aftertaste in your mouth. The shrimp goes so well with the avocado, cucumber and tomato juice. If you don't have a chipotle in adobo sauce, use a jalapeno pepper and minced garlic in the recipe and puree it with the tomato juice, lime juice, red onion and the cocktail will still be delicious. 

South Beach Diet Breakfast Bowl

Ingredients:

• 1 (15 1/2-oz.) can pinto beans, rinsed and drained
• 1 cup no-sugar-added prepared salsa
• 4 large eggs
• 3 egg whites
• 1/2 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 tsp. margarine 
• 1 avocado, thinly sliced

Makes 4 Servings

1. In a small saucepan, combine the beans and 1/2 cup of the salsa. Warm over very low heat while you cook the eggs.
2. In a medium bowl, whisk together the whole eggs, egg whites, cumin, and pepper. In a medium skillet, heat the oil and margarine over medium heat. Add the mixture and cook, without stirring, for 1 minute. Lift the edges and let the uncooked egg run underneath. Cook, stirring, until the eggs are set but still moist, 2-3 minutes longer. 
3. For each serving, place one-fourth of the beans (scant 1/2 cup) and one-fourth of the eggs in a shallow soup bowl. Top each portion with 2 tablespoons of the remaining salsa and one-fourth of the avocado. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Breakfast bowls have become common at fast food chains but you can have your breakfast bowl without all the disgusting fatty foods in the bowl. Instead of potatoes and sausages, this breakfast bowl uses salsa, pinto beans and avocado and it's just as filling and tasty as what you would order at a fast food joint. Plus, this bowl uses both whole eggs and egg whites. This dish is quick, easy flavorful and delicious and will quickly become a favorite at your kitchen table. 

Black Bean Guacamole

Ingredients:

• 5 avocados, diced
• 3 scallions, chopped
• 2 limes juiced
• 1/2 cup tomatoes, chopped
• 1 tbsp. cilantro, chopped
• 1 (15 oz.) can black beans, drained and rinsed
• salt
• freshly ground black pepper

Makes 5 cups

1. Place avocados, scallions, and lime juice in a large bowl.
2. Mash avocados to a course puree.
3. Stir in tomatoes, cilantro, and beans.
4. Season with salt and pepper.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a new take on homemade guacamole. Black beans add flavor and more nutrients to the traditional guacamole. I highly recommend adding a touch of minced garlic to the guacamole because garlic always makes everything taste better. Serve this guacamole with chip, vegetables or even grilled meats and it will taste good. 

Cheesy Chicken Tostadas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 5 tsp. extra-virgin olive oil
• salt
• 1 lb. thin-sliced chicken breast cutlets, cut into very thin slices
• 1/3 cup minced onion
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 avocado, peeled & sliced
• fresh cilantro leaves

Makes 4 Servings (1 tostada per serving)

1. Heat the oven to 400 F. Line a rimmed baking sheet with foil.
2. Place the tortillas on the baking sheet. Using a pastry brush, lightly coat the tortillas on 1 side with 1 teaspoon  of the olive oil, then sprinkle lightly with salt. Bake the tortillas for 10 minutes, or until lightly browned and crisp. Remove from the oven and turn the oven to broil. Leave the tortillas on the baking sheet.
3. While the tortillas are baking, in a large skillet, heat the remaining 4 teaspoons oil over medium-high heat. Add the chicken, onion and garlic and sprinkle lightly with salt. Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.
4. Add the tomatoes, chili powder, cumin, and coriander. Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.
5. Top the tortillas evenly with the chicken mixture, then sprinkle evenly with the cheese. Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts. Top evenly with the avocado and garnish with cilantro, if using. Serve warm.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love Mexican food? Mexican food can be delicious comfort food when it's done right. These tostadas can be served for lunch or dinner and they are very filling. If you want to add heat to these tostadas, add some minced jalapenos. If you're ever craving Mexican food, make these. You can have your Mexican food and eat it too.

Vegetarian Chili with Avocado Salsa

Ingredients:
Avocado Salsa:

• 1 medium avocado, peeled, pitted and finely chopped
• 1 small tomato, finely chopped
• 1/4 red onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp. chopped fresh cilantro
• juice of 1 large lime
• 1/4 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper

Vegetarian Chili:

• 2 tsp. extra-virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3/4 can (14-19 oz.) black beans, rinsed and drained
• 3/4 can (14 1/2 oz.) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 (4 oz.) can green chili peppers, chopped
• 2 tsp. dark chili powder
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 cup fat-free sour cream
• 1 lime, quartered
• 2 tbsp. chopped fresh cilantro
• 12 whole wheat pita crisps (Phase  2 or 3)

Makes 6 Servings

1. To make the avocado salsa: In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes.
2. To make the vegetarian chili: Meanwhile, heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes, broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa, sour cream and lime wedges. Sprinkle with the cilantro. Serve the pita crisps on the side, if using.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This chili is a wonderful dish that is flavorful and filling and a great way to kick-start your healthy lifestyle. If you love chili, you'll love this dish. You will not miss the meat in this chili. You will enjoy lots of flavor in this dish. You can also add a touch of shredded cheese on this chili for a little creamy goo and some sharp flavor too.

Crab and Avocado Salad

Ingredients:

• 1/4 cup chopped fresh cilantro
• 2 tbsp. mayonnaise
• 1 tbsp. chopped roasted red pepper (from a jar)
• 1 tbsp. fresh lime juice
• 1/8 tsp. cayenne pepper
• 1 lb. lump crab meat
• 1 large ripe avocado, pitted, peeled, and cut into 1/4-inch cubes
• salt
• freshly ground black pepper

Makes 4 (scant 1-cup) Servings

 

Combine cilantro, mayonnaise, red pepper, lime juice, and cayenne in a medium mixing bowl. Mix in crabmeat and season and pepper, Gently fold in avocado and serve.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a very tasty dish to eat and enjoy. You can make this dish in 10 minutes or less and it will be both filling and delicious. This recipe can be used as a salad served on a bed of leafy greens of your choice or sliced tomatoes or as an appetizer with raw vegetables. When you're on later phases, you can serve this as an hors d'oeuvre with whole wheat crackers or in a sandwich or wrap filling. I highly recommend adding a touch of minced garlic in this recipe because garlic always makes everything taste better.



Tomato Salsa with Avocado and Onion

Ingredients:

• 2 tomatoes, finely chopped
• 1/2 red onion, chopped
• 1/4 avocado, cubed
• 1 green chile pepper, seeded and chopped
• 2 tbsp. chopped parsley
• 1 tbsp. red wine vinegar
• 2 tsp. lime zest
• 1 tsp. lime juice
• 1/4 tsp. ground cumin
• assorted cut fresh vegetables, such as celery sticks, cauliflower florets, or cucumber slices
• whole wheat pita triangles

Makes 6 Servings

 

In a large serving bowl, combine the tomatoes, onion, avocado, pepper, parsley, vinegar, lime zest, lime juice, and cumin. Let stand for 15 minutes before serving. Serve with the cut vegetables for dipping and pita triangles.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This is a chunky salsa that is a refreshing and filling dip for any occasion. Don't worry if it looks like a hot mess. This salsa is colorful and delicious and it goes great with vegetables, grilled chicken, steak, and even certain kinds of fish. If you're on Phase 2, you can have toasted pita chips with salsa. Heck, you can even serve this salsa with eggs.



Mexicali Chicken Soup with Lime

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 onions, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 4 1/2 cups reduced-sodium chicken broth
• 2 plum tomatoes, seeded and chopped
• 1/2 medium ripe avocado, halved, pitted, peeled and diced
• 3 tbsp. fresh lime juice
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings (1 3/4 cups per serving)

1. Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.
2. Add the onions, garlic, carrots, and chile pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through, about 8 minutes.
3. Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through, about 1 minute.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Here is another take on chicken soup with the flavors of Mexico. Chicken soup can morphed into any flavors of whatever country your heart desires. Your sinuses will be cleared after consuming this soup. If you're a parent, serve this soup to your kids because it's flavorful and has five servings of vegetables in it. If you serve this soup with toasted whole-wheat tortilla wedges, the points value will increase by 1 point.

Guacamole Salad

Ingredients:

• 2 1/2 tbsp. fresh lime juice
• 1 tbsp. minced red onion
• salt
• 1/4 cup chopped fresh cilantro
• 3 tbsp. extra-virgin olive oil
• 2 scallions, chopped
• 1 garlic clove, minced
• 2 (4 oz.) bunches watercress, thick stems removed
• freshly ground black pepper
• 3 large ripe tomatoes, diced, with juices reserved
• 2 medium avocados, pitted, peeled & diced

Makes 8 (1-cup) Servings

1. Whisk together lime juice, onion, and 1/8 teaspoon salt in a small bowl; let sit at room temperature for 10 minutes. Add cilantro, oil, scallions, and garlic; whisk to combine.
2. Place watercress in a large serving bowl. Add dressing and toss gently; season to taste with salt and pepper. Add tomatoes and their juices and avocados; gently toss again and serve.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a great salad to have when you're starting your healthy lifestyle, you fell off the bandwagon & you want to get back on or you ate so much holiday sweets and you want to cleanse your system. This is really a spring or summer salad but if you're lucky enough to find ripe avocados and tomatoes, this is  the salad for you. The dressing is made from olive oil, lime juice, onions and garlic. Real cooks NEVER use bottled dressing. Real cooks make their own dressing for their salad. This salad can be enjoyed by vegetarians and carnivores alike and guacamole lovers too. I highly recommend using Garlic or Lime infused olive oil for an authentic Mexican taste. Fore more information, visit www.TheImperialOlive.com.

California Turkey Salad with Fresh Tomato-Lime Dressing

Ingredients:

• 5 plum tomatoes (1 1/4 lbs.)
• 2 tbsp. fresh lime juice
• 2 tbsp. extra-virgin olive oil
• 2 garlic cloves, peeled
• salt
• freshly ground black pepper
• 1 head romaine lettuce, thinly sliced crosswise (8 cups)
• 3/4 lb. lower-sodium smoked turkey, in one piece, cut into 1/2-inch cubes
• 4 oz. Pepper Jack cheese, cut into 1/2-inch cubes
• 1 avocado, diced

Makes 4 Servings

1. Cut 2 of the plum tomatoes into thin wedges and set aside.
2. Quarter the remaining 3 tomatoes and place in a food processor with the lime juice, oil and garlic. Process to a smooth puree. Season with salt and pepper to taste.
3. Divide the lettuce among 4 plates. For each salad, drizzle the lettuce with 1 tablespoon dressing and top with one-fourth each of the turkey, Pepper Jack, avocado, and tomato wedges. drizzle each salad with 1 tablespoon dressing and serve.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here's another salad that is filling, tastes great and a great way to kick-start your healthy lifestyle. The tomato-lime dressing is homemade and more delicious that store-bought dressing. I highly recommend adding freshly ground black pepper and 2 garlic cloves into the tomato dressing because pepper and garlic always make everything taste better. If you don't have smoked turkey, use regular roast turkey, chicken or crabmeat instead and your salad will still be delicious. The original recipe called for mozzarella cheese but I used pepper Jack cheese instead and it was perfect. The pepper Jack cheese gave the salad a nice kick to it. I also highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com. 

Tex-Mex Steak Salad with Salsa Dressing

Ingredients:

• 1 1/2tsp. ground coriander
• 1 tsp. ground cumin
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 (1 1/4-lb.) sirloin steak
• 4 tsp. extra-virgin olive oil
• 1 cup whole fresh cilantro leaves
• 1 cup julienned jicama
• 2 plum tomatoes, diced
• 1/3 cup prepared no-sugar-added black bean salsa
• 2 tbsp. fresh lime juice
• 1/2 avocado, cut into 1/2-inch dice

Makes 4 (1 1/2 cup Servings)

1. In a small bowl, sir together coriander, cumin, oregano, salt and pepper. Rub the mixture into both sides of the steak.
2. In a medium skillet, heat 1 teaspoon of the oil on medium high. Add the steak and cook for 2-3 minutes preside for medium-rare (longer for more well-done). Transfer to a cutting board and let stand for 5 minutes.
3. Meanwhile, in a large bowl, combine the cilantro, jicama, tomatoes, salsa, lime juice, and remaining 3 teaspoons oil.
4. Thinly slice the steak, add to the bowl, and toss to combine. Divide the salad evenly among 4 plates and scatter the avocado evenly over the tops.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This filling salad can be enjoyed for lunch and dinner. Don't be intimidated by this salad. it may look messy but it's really delicious. It's got lots of protein and vegetables. Jicama is a root vegetable that is often found in the Latin American section or in with the onions & potatoes in the produce section. Use a good vegetable peeler or a sharp pairing knife to remove the brown papery skin before cutting it into matchstick-size pieces. The avocados will get mushy when mixed in with the salsa and tomatoes. The steak is nice and spicy with or without the salad. Don't forget to  season the steak with salt and pepper for taste. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Whole-Wheat Avocado Bread

Ingredients:

• 2 cups whole-wheat pastry flour
• 3/4 cup granular sugar substitute
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 2 ripe avocados, pitted, peeled and mashed
• 1/2 cup nonfat yogurt or 1 % buttermilk
• 2 large eggs
• 2 tbsp. canola oil
• 1 tsp. vanilla extract

Makes 10 Servings (1 piece per Serving)

1. Heat the oven to 350 F. Lightly coat the bottom of a 9 X 5-inch loaf pan with cooking spray.
2. In a large bowl, combine the flour, sugar substitute, baking soda and salt.
3. In a medium bowl, stir together the avocados, yogurt, eggs, oil, and vanilla. Lightly fold the mixture into the dry ingredients until just combined. The batter will be thick and chunky.
4. Scrape the batter into the pan and spread evenly. Bake for 40 minutes, or until golden on top and a toothpick inserted in the center comes our clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Store leftover bread, tightly wrapped, at room temperature.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. When I saw this recipe, I thought it was to be an accompaniment at a Mexican dinner. I was wrong. You can eat this bread any time of day and it's still moist and delicious. It is surprisingly sweet. moist and filled with nice flavors. It's like a tea bread but better for you thanks to the avocado. You can even make this bread into mini bread loaves and either wrapped tightly in plastic and put into the freezer or even put this into a bread basket and be given as a gift.