Tomato Artichoke Calzone

 Ingredients:

• 1 lb. pizza dough, thawed out
• 1 cup tomato sauce
• 1 1/3 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 can (13 1/2 oz.) artichoke hearts, drained & sliced into 1/4-inch pieces
• 1 tsp. dried basil
• 1 tsp. dried rosemary
• cooking spray

Makes 4 Servings (1/2 calzone per serving)

1. Heat oven to 425ºF. On a lightly floured surface roll out 1/4 of dough into an 11-inch circle; move to a parchment-covered baking pan.
2. Cover half of circle with 1/4 cup of sauce, 1/3 cup of mozzarella, 1 tablespoon of Parmesan cheese and 1/4 of artichokes, leaving a 1/2-inch boarder. Fold dough over sauced half, pinching edge with fingers and rolling edge up one turn. Repeat with remaining ingredients to make three more calzones.
3. Coat calzones with cooking spray. Bake until golden brown, about 15 to 20 minutes.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weighteatchers.com. Calzones are a wonderful, filling comfort food when they are done right. The combination of  Italian cheeses, homemade tomatoe sauce and artichkoes is quite delicious no matter how you prepare it. If you're thinking of ordering takeout, put down the phone and make this instead. You'll save a lot of money and you'll be more satisfied. 

Zucchini Noodles with Tomato and Basil Cream Sauce

 Ingredients:

• 1 tsp. extra-virgin olive oil
• 3  tbsp. reduced-fat whipped cream cheese spread
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes
• 2 tbsp. water
• 1/4 tsp. salt
• 1/8 tsp. crushed red pepper flakes
• 18 oz. uncooked zucchini spiralized into 6 pieces, cut into 5-inch lengths
• 1/4 cup chopped fresh basil
• 4 tsp. freshly grated Pecorino or Parmesan cheese

Makes 4 Servings (1 cup per serving)

1. Heat oil in large nonstick skillet over medium-high heat; add onion and cook, stirring occasionally, until light golden and tender, about 5 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds.
2. Stir in tomatoes and water; bring to a boil over high heat. Reduce heat to low; simmer 3 minutes.
3. Stir in salt and crushed red pepper; gently stir in zucchini. Increase heat to medium high; cook, tossing frequently, until zucchini is tender, 5 minutes.
4. Stir in cream cheese until melted; remove from heat. Stir in basil; sprinkle with grated cheese.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. If you've never tried zucchini noodles, or zoodles, it's time to go for it. And even if it's already in your recipe rotation, this is a must-try! This easy recipe dials down the carbs and SmartPoints and is reminiscent of pasta with vodka sauce, but it’s made much lighter and fresher tasting by skipping the pasta and heavy cream. The flavorful mix of zucchini, tomato and basil lends a garden fresh taste to this delicious dish, while grated cheese and WW Whipped Cream Cheese will trick your taste buds into thinking you've got real vodka sauce on your plate. Mangia!

Greek Lamb Loin Salad with Chilled Greek Olive Ratatouille

 Ingredients:

Lamb:

• 1 1/2 lbs. lamb loin, trimmed of all visible fat
• 1 tsp. extra virgin olive oil
• 2 tbsp. harissa paste
• salt 
• freshly ground black pepper

Ratatouille:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper chopped
• 1 Japanese eggplant, chopped
• 1/2 bulb fennel, chopped
• 2 oz. fresh minced garlic
• 1 tsp. extra-virgin olive oil
• 1 tbsp. tomato paste
• salt
• freshly ground black pepper
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 2 oz. balsamic vinegar
• 2 oz. pitted kalamata olives, chopped for garnish
• 4 oz. crumbled feta cheese, for garnish
• 8 sprigs fennel, for garnish

Makes 8 Servings

To make the lamb: Rub the lamb with the olive oil, harissa paste, salt and pepper. Wrap with plastic wrap and refrigerate.

To make the ratatouille: Saute the zucchini, squash, peppers, eggplant, fennel and garlic in the olive oil until soft but not overcooked. Drain off excess liquid and stir in the tomato paste. Cook 1 more minute. Lightly season with salt and pepper. Add the rosemary, basil, oregano, and 1 ounce of the vinegar. Place in a glass or stainless steel bowl and refrigerate overnight. 

To Serve: Preheat the grill.

Grill the lamb to the desired temperature and let rest for 10 minutes before slicing. Firmly press the chilled ratatouille into a ring mold ( or a nice round dollop in the center of a plate if no mold is available) with  a spoon, dividing up into 8 plates. Slice the lamb and arrange on top of the ratatouille. Garnish with the olives, cheese, remaining balsamic vinegar, and fennel sprigs. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. Grilled lamb has become a decadent guilty pleasure for me. This lamb dinner is literally a work of art. This recipe was developed by Executive Chef Geoffrey Cousineu of the Biltmore Hotel in Coral Gables, Florida. The grilled lamb is quite delicious along with the Greek olive ratatouille. The ratatouille is quite flavorful and delicious it goes well with chicken, pork, certain kinds of fish and even eggs. This dish will be a favorite in your house after eating this, trust me. 

Easy Chicken Parm

 Ingredients:

• 1 (3-oz.) chicken breast
• 1/2 cup whole wheat pasta, cooked
• 1 zucchini, spiralized
• 1/2 cup low sodium tomato sauce
• 1/4 cup almond flour
• 1 Tbsp. fresh basil, chopped
• 1 tsp. nutritional yeast (optional)
• 1/8 tsp. pepper

Makes 1 Serving

1. Preheat oven to 375 degrees.
2. In a bowl or large dish, place almond flour and pepper. Mix. 
3. Dip the chicken in the almond flour mix so that all of the chicken is coated.
4. Line a baking sheet with parchment paper and place the chicken on the parchment paper. Place in the oven and let bake for about 35 min, flipping the chicken over halfway through.
5. Boil pasta for 7-10 minutes or until fully cooked. 
6. In a small sauce pan, add the spiraled zucchini (“zoodles”) and cook on low to medium heat for about 5 minutes. Drain the zucchini and mix in a bowl with cooked pasta.
7. Heat the tomato sauce and add to the noodle mixture.
8. When the chicken is done, place eon top of the noodles and sauce. Garnish with chopped basil and nutritional yeast.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. Chicken parmagiana is an Italian-American dish that originated in the Northeastern part of the United States in the 1950's. You can enjoy this classic Italian-American comfort food on your healthy lifestyle. Instead of traditional bread crumbs, almond flour is used and it's just as delicious. The spiralized zucchini adds a nice touch to this dish and it adds color and nutrients as well. If you don't want pasta in this dish, double up on the spiralized zucchini and/or yellow squash and you will be satisfied. 

Heirloom Tomato Lasagna

 Ingredients:

• 2 medium zucchini or yellow squash, sliced lengthwise 1/4-inch thick
• 3 tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cups cremini mushrooms, sliced
• 1 tbsp. fresh lemon juice
• 1/2 small red bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup canned chopped artichoke hearts, rinsed
• 2 tbsp. fresh basil leaves, shredded
• 1 tbsp. fresh oregano leaves, chopped
• 3 large heirloom tomatoes, sliced 1/2-inch thick, divided
• 1 cup whole-milk ricotta cheese
• 1/4 cup grated Parmesan cheese

Makes 6 Servings

1. Preheat the oven to 375 F. Lightly grease a 9-inch square baking dish and set it aside. 
2. Place the sliced zucchini in a colander and sprinkle it lightly with salt; set it aside. 
3. Heat the olive oil in a large skillet over medium heat. Add the onion and saute it until softened, about 3-4 minutes. Stir in the mushrooms, lemon juice, red bell pepper, and garlic. Cook for 5-6 minutes, until the vegetables are tender and the liquid has evaporated. 
4. Stir in the artichoke hearts, basil and oregano and season with salt and pepper to taste. Turn off the heat. 
5. Pat dry the zucchini slices with paper towels. 
6. Cover the bottom of the prepared dish with slightly overlapping tomato slices, using half the slices. Layer the zucchini, mushroom mixture, ricotta cheese, and most of the Parmesan, retaining a small amount for the topping. Finish off the dish with the remaining tomatoes. Brush the top of the tomatoes with a little olive oil, sprinkle them with salt and pepper, and scatter the remining  Parmesan on top. 
7. Bake for 18-20 minutes, or until the tomatoes begin to brown. Let the lasagna cool slightly in the baking dish before slicing  into 6 evenly cut pieces and serving. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This is a new and colorful take on a traditional comfort food. This version of lasagna is gluten-free with vibrant flavors of the Mediterranean. This lasagna has six servings of vegetables and will leave a nice aftertaste in your mouth. If you don't have ricotta cheese on hand, cottage cheese works just as well. You can make this dish ahead of time and refrigerate it until you are ready to cook it and enjoy it. 

Crudites with Arugula Pesto Dip

 Ingredients:

• 2 large bunches basil, leaves picked and stems discarded
• 1 large bunch arugula, trimmed
• 1/4 cup pine nuts
• 1 medium garlic clove, peeled
• 1/2 tsp. salt
• 6 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. reduced-fat sour cream
• assorted fresh vegetables, such as asparagus, bell peppers, carrots, endive, radishes, and snow peas, cut up for dipping

Makes 1 1/2 cups dip

1. Finely ground basil, arugula, pine nuts, garlic, and salt in a food processor or blender. 
2. With machine running, add oil and lemon juice in a slow and steady stream. Add sour cream and process briefly just to combine. Transfer to a serving bowl, cover, and chill for 1 hour or overnight for flavors to blend. Serve at room temperature with assorted vegetables for dipping. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Crudites with homemade dip is quite delicious when it's done right. Arugula pesto is quite delicious; it has a peppery flavor to it. I added a touch of Parmesan cheese for a more traditional salty flavor and Parmesan cheese is a common ingredient in pesto. If you don't have arugula on hand, spinach or kale will work just as well and the pesto will be delicious. The leafy greens also adds nutrients such as calcium, folate and fiber. Serve this pesto with vegetables, grilled proteins of your choice or toasted bread and you and your guests will be satisfied. 

Keto Chicken Fingers

Ingredients:

• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp. salt
• 1 lb. chicken breast tenders
• 1/2 cup fresh basil
• 1/4 cup parsley sprigs
• 1/4 cup blanched slivered almonds
• 1 clove garlic
• 1 jalapeno pepper, seeded (wear plastic gloves when handling)
• 1/8 tsp. sea salt
• 2 Tbsp. lemon juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. water
• Fresh basil, for garnish

Makes 4 Servings

1. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or boiler.
2. In a small bowl, combine garlic powder, onion powder and salt. Cut two 1/2"-deep slashes in each side of the chicken breast. Rub the spice mix on the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let sit for 10 minutes.
3. In a food processor, combine basil, parsley, almonds, garlic, jalapeno pepper and salt. Process until chopped. While the processor is running, add the lemon juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover and refrigerate until ready to serve.
4. Place the chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish with fresh basil.

WW POINTS VALUE: ? 

Note: This recipe appears on www.southbeachdiet.com/recipes. These chicken fingers are a healthy and flavorful take on traditional chicken fingers. They are not fried but broiled or grilled and are packed with flavorful herbs and spices as well as a jalapeno pepper. They are succulent and juicy and go great with a side of coleslaw. 

Keto Spaghetti & Meatballs

Ingredients:

Meatballs:

• 1/2 lb. ground beef
• 1/4 lb. ground pork
• 2 tbsp. fresh minced garlic, divided
• 1/2 cup almond flour
• 2 tbsp. shredded Parmesan cheese
• 1 egg

Sauce:

• 1 tbsp. extra-virgin olive oil
• 1 1/4 cup crushed tomatoes
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano

Noodles:

• 5 cups zucchini noodles
• 1/4 cup chopped parsley

Makes 4 Servings (3 meatballs per serving)

1. In a large mixing bowl, combine the beef, pork, 1 tablespoon of the garlic, almond flour, Parmesan cheese, egg, and salt and pepper to taste.
2. Form the mixture into 12 meatballs.
3. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the meatballs and cook for 2-3 minutes on all sides, until browned. Work in batches to avoid overcrowding, if needed. 
4. Remove the meatballs and set aside. 
5. Reduce the heat to medium. Add the remaining 1 tablespoon of garlic to the pan and saute for 1 minute. 
6. Add the crushed tomatoes, 1/2 cup water, basil, thyme. oregano, and salt and pepper to taste. Bring to a boil and then reduce heat to medium-low. Add meatballs back to the sauce and simmer covered for 10-12 minutes, until the meatballs are cooked through. 
7. Turn off the heat. Add the zucchini noodles to the pot and toss to warm. Scoop the noodles, meatballs, and sauce onto 4 plates and garnish with chopped parsley. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who knew keto-friendly spaghetti and meatballs could taste so good? This take on an Italian comfort food classic is quite filling and flavorful. You can make zucchini noodles with a spiralizer and they come out great. If you're planning ahead, you can make the meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Then you can reheat the meatballs and toss with the zucchini noodles. You can also use ground turkey, veal, beef, chicken or pork in this recipe and the dish will still taste delicious. 

Prosciutto & Gouda Pizza

Ingredients:

• 1 tbsp. unflavored gelatin powder
• 2 cups almond flour
• 1/2 tsp. sea salt
• 2 tbsp. melted butter
• 1/4 cup grated Parmesan cheese
• 1 tsp. baking powder
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. dried oregano
• 1/4 cup crushed tomatoes
• 1/4 cup basil leaves
• 1/2 cup shredded Gouda cheese
• 1/2 cup shredded mozzarella cheese
• 1 oz. chopped prosciutto

Makes 6 Servings (1 slice per serving)

1. Preheat the oven to 350 F. Grease a baking sheet very lightly with olive oil and set aside. 
2. Bring 1/4 cup of water to a boil in a small pot. Pour it into a small heatproof bowl. Sprinkle the gelatin over the top. Set the mixture aside for at least 5 minutes. 
3. Pulse the almond flour, salt, melted butter, Parmesan cheese, baking powder, thyme, rosemary, and oregano in a food processor until combined. Whisk the gelatin into the water to dissolve it and add this mixture to the food processor. Pulse for 1 minute, until a dough forms. 
4. Turn the dough out onto a large sheet  of parchment paper. Cover the dough with another large sheet of  parchment paper. 
5. Roll the dough out to a circle 8 inches in diameter and about 1/2-inch thick. 
6. Top the dough with the crushed tomatoes, basil leaves, shredded Gouda, shredded mozzarella, and chopped prosciutto. 
7. Transfer to the oven and bake for 12-15 minutes, until the crust is crispy and the cheese is bubbling.
8. Cut the pizza into 6 slices. Serve warm or store in an airtight container in the refrigerator for 3-4 days. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Pizza can be a wonderful comfort food when it's done right. I was somewhat disappointed in this recipe. I loved the flavors of the herbs, cheeses and other toppings but the almond crust is what killed this dish. The almond crust  was very grainy and made the pizza somewhat inedible. I do recommend the toppings but put them on whole wheat dough instead. 

Creamy Tomato Soup with Parmesan Crisps

Ingredients:

Tomato Soup

• 2 Tbsp. olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp. dried basil
• 2 Tbsp. tomato paste
• 1 (14.5-oz.) can crushed tomatoes
• 3 cups chicken or vegetable stock
• ½ cup heavy cream
• Salt 
• freshly ground black pepper

Parmesan Crisps

• ¾ cup grated parmesan cheese

Makes 4 Servings

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes, or until translucent.
2. Add basil, tomato paste, salt and pepper to the pan and stir well to combine.
3. Add crushed tomatoes and stock, then increase heat to high and bring to a boil. 
4. As soon as the soup begins to boil, turn the heat to low, cover and let simmer for 15 minutes.
5. Turn off the heat and add heavy cream. With an immersion blender, puree the soup, being careful not to splash yourself with hot liquid. 
6. Preheat oven to 400°F. Line a sheet pan with parchment paper. 
7. Scoop 1 tablespoon of parmesan at a time onto the prepared pan to make 12 mounds, leaving 2 inches of space between each mound of cheese. 
8. Bake for 8 to 10 minutes, or until deeply golden. Allow to cool for 5 minutes on the pan before serving.
9. Ladle the soup into 4 bowls and serve with parmesan crisps on the side or crumbled over top. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com/recipes. Tomato soup is a wonderful comfort food that warms your inside. The parmesan crisps are complimentary to the Italian flavors of this velvety tomato soup. This soup is a keto-friendly version of a classic and will become a staple favorite in your kitchen. 

Caprese Breakfast Muffins

Ingredients:

• 2 Tbsp. onion, chopped
• ½ cup grape tomatoes, chopped
• 4 large eggs
• 1 tbsp. unsweetened almond milk
• 1 tsp. dried basil
• 1 tsp. freshly ground black pepper
• Non-stick cooking spray
• ½ cup mozzarella cheese, shredded

Makes 2 Servings

1. Preheat the oven to 350°F.
2. Crack eggs into a medium-sized bowl and whisk with the almond milk until well combined.
3. Add tomatoes, onions and basil into the egg mixture, stir well.
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 mozzarella cheese on top of each muffin cup evenly.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slightly golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let muffins cool for about 5-10 minutes before using a fork or knife to remove them from the muffin tin.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. There is nothing wrong with you if you're craving Italian food for breakfast. These muffins include tomato, mozzarella, and basil and they are quite delicious in eggs. Europeans know how to do breakfast and these egg muffins compliment the flavors of Italy. If you make this muffins on the weekend, you can enjoy them for days. 

Stuffed Chicken Breasts with Zucchini Fettuccine

Ingredients:
Chicken:

• 2 tbsp. extra-virgin olive oil
• 2 shallots, finely chopped
• 1 tsp. minced garlic
• 2 tbsp. sun-dried tomatoes
• 2 cups cremini mushrooms, thinly sliced
• 4 pieces (about 4 oz. each) thinly-sliced boneless, skinless chicken breasts
• 4 tbsp. cream cheese
• 1/2 cup chicken stock or water

Filling:

• 2 tbsp. shredded Parmesan cheese
• 1 tbsp. capers, chopped
• 3 tbsp. freshly chopped Italian parsley
• 3 tbsp. pine nuts

Fettuccine:

• 1 tbsp. extra-virgin olive oil
• 2 medium zucchini or yellow squash, spiralized, sliced, or peeled into ribbons with a vegetable peeler, or sliced into thin rounds
• 1 garlic clove, finely minced
• 1/2 cup cherry tomatoes, cut in half
• 2 tbsp. fresh chopped basil leaves

Makes 4 Servings

1. Preheat the oven to 400 F. Lightly grease a 9 x 13-inch baking dish with olive oil and set it aside. 
2. Heat the oil in a large skillet and sauté the shallots, garlic, and sun-dried tomatoes for 2-3 minutes. Add the mushrooms. Cook until the mushrooms are tender and all liquid has evaporated, about 4 -5 minutes. 
3. Transfer the mixture to a large bowl and stir in the Parmesan cheese, capers, parsley, and pine nuts to create a filling for the chicken.
4. Place the chicken breasts between 2 sheets of plastic food wrap and gently flatten them to about 1/2-inch, using a meat mallet. Season with salt and pepper to taste. 
5. Spread each chicken fillet with 1 tablespoon of the cream cheese and spoon 1/4 of the filling on top. 
6. Roll up the breasts, tucking in the ends, and secure them with kitchen twine or wooden toothpicks. 
7. Arrange the stuffed chicken, seam side down, onto the greased baking dish. Add the chicken stock and bake for about 20-25 minutes, or until the chicken is cooked through and golden. Transfer the chicken to a plate and tent with aluminum foil to keep warm; set aside. 
8. To make the fettucine, heat the olive oil in a large skillet over medium heat, adding the spiralized or otherwise precut zucchini, garlic and tomatoes. Cook, tossing often, for 2-3 minutes, or until the zucchini pieces are just tender. Stir in the basil and remove the mixture from the heat. Season with salt and pepper to taste. 
9. Slice the stuffed chicken breasts evenly into 4 slices and serve alongside the zucchini fettucine. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the New-Keto Friendly South Beach Diet book. Don't be intimidated by the ingredients in this dish. This Italian dish is flavorful and full of vegetables. The stuffing for the chicken is quite tasty and the zucchini fettucine is quite delicious. You won't miss the traditional pasta that goes with the chicken. The chicken is also succulent and flavorful too you will want to eat it again. 

Seared Steak with Gorgonzola Cream Sauce

Ingredients:

• 1 tbsp. butter, divided
• 1 lb. ribeye beef steak
• 1 tbsp. minced garlic
• 2 tbsp. lemon juice
• 2 tbsp. heavy cream
• 2 tbsp. plain whole-milk Greek yogurt
• 2 tbsp. Gorgonzola cheese
• 2 tbsp. sliced basil leaves

Makes 4 Servings

1. Preheat the oven to 400 F. 
2. Melt 1/2 tablespoon of the butter in a skillet over medium-high heat. 
3. Pat the steak dry and then sprinkle it with salt and pepper to taste. 
4. Add the steak to the melted butter and sear it  for 5-8 minutes per side, until cooked to the desired doneness (about 6 minutes per side for medium rare). 
5. Remove the steak from the pan and allow it to rest for 5-10 minutes. Tent it with foil to keep it warm. 
6. Melt the remaining 1/2 tablespoon pf butter in the same sauté pan over medium heat. 
7. Add the garlic and cook for 1 minute, until fragrant. 
8. Add the lemon juice to the pan and scrape up any browned bits with a wooden spoon. 
9. Add the heavy cream, yogurt, Gorgonzola cheese. Stir to combine. Simmer the sauce on low for 3-4 minutes, until thickened. 
10.  Slice the steak into thin strips, dividing equally between 4 plates and topping each with 2 tablespoons of the cream sauce. Garnish with the sliced basil leaves. 

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love a steak once in a while? This steak dinner is quick, easy, and delicious. The cream sauce is quick and easy too and it goes great with the steak and the vegetables of your choice. The sauce can be made up to 4 days in advance and stored in the refrigerator when ready to serve. 

Pesto Pasta Salad

Ingredients:

• 3 tbsp. pine nuts
• 1 medium garlic clove, unpeeled
• 6 oz. whole wheat penne
• 1 1/2 cups packed fresh basil leaves
• 1 cup packed baby spinach leaves
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1/4 cup fat-free cottage cheese
• salt
• freshly ground black pepper
• 2 medium tomatoes, coarsely chopped

Makes 4 Servings

1. Bring a large pot of lightly salted water to a boil. 
2. Meanwhile, in a small ungreased skillet over medium-low heat, toast the pine nuts, shaking the pan often, until golden and fragrant, 1-2 minutes. Pour onto a plate to stop the cooking. 
3. Add the garlic to the boiling water and cook for 1 minute. Using a slotted spoon, remove from the water. When cool, peel and coarsely chop.
4. While the garlic is cooling, add the pasta to the boiling water and cook according to package directions. Reserving 1/4 cup of the cooking water, drain the pasta in a colander and rinse under cool running water. Drain well. 
5. While the pasta is cooking, make the pesto: In a food processor pulse the pine nuts, garlic, basil, spinach, lemon juice, oil, and 2 tablespoons water until combined. Add the Parmesan and cottage cheese. Process until well combined. Season with salt and pepper to taste. 
6. In a large serving bowl, toss the cooled pasta with the pesto, slowly adding reserved cooking water until the sauce is desired consistency. Fold in the tomatoes and serve. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the South Beach Super Quick Cookbook. Pasta is a wonderful comfort food once in a while. A pasta salad can be very delicious and filling for lunch or dinner and this particular salad does just that. Adding spinach or kale to the pesto keeps the color and boosts it will a touch more vitamins and minerals. You can cook this salad once and eat it twice. You can add cooked chicken or pork for a higher protein meal or make a double or triple batch of pesto and toss the salad with steamed vegetables of your choice. 

Cod with Almond-Basil Relish

Ingredients:

Relish:

• 1/2 cup almond-stuffed green olives, sliced (or substitute 1/4 cup pitted green olives and 1/4 cup blanched almonds)
• 2 tbsp. capers, chopped
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chopped roasted red peppers
• 4 tbsp. chopped fresh basil
• 2 tbsp. lemon juice, to taste
• 1/4 tsp. crushed red pepper

Cod:

• 4 (5 oz.) skinless cod or haddock filets
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. unsalted butter
• 2 tbsp. chopped fresh parsley

Makes 4 Servings (1 fillet per serving)

1. Combine all the relish ingredients in a bowl and mix well. Season with salt and pepper to taste and refrigerate until needed. 
2. Season the fish with salt and pepper to taste. Heat the oil and butter in a large skillet over medium-high heat and cook for about 4 minutes per side, or until golden. 
3. Transfer the fish to serving plate and serve topped with the relish and sprinkled with the parsley.

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Fish and vegetables make a great dinner when it's done right. This dinner takes about 20 minutes to make and it can be enjoyed on any day of the week. The flavors from the relish have a nice Italian and Mediterranean flare and will wake up your taste buds. You can serve your choice of grilled or sautéed vegetable to make this meal complete. You can use cod, haddock, halibut or any white flaky fish in this recipe and your meal will be delicious. 

Roasted Tomato & Chicken-Topped Parmesan Crisps

Ingredients:

• 8 plum tomatoes halved lengthwise
• 2 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup (4 oz.) grated Parmesan cheese
• 1 tbsp. whole wheat flour
• 1/4 lb. thinly sliced deli-roast chicken breast, cut into 16 pieces
• 4 fresh basil leaves, thinly sliced

Makes 16 Servings (1 piece per serving)

1. Preheat the oven to 375 F. Spray a shallow baking pan with nonstick spray and line a baking sheet with parchment paper or foil.
2. Arrange the tomatoes, cut-side up, in the baking pan. Brush with the oil and sprinkle with the salt and pepper. Roast until the tomatoes are tender and the skins wrinkle, about 1 hour. Remove from the oven and let cool. 
3. Meanwhile, stir together the cheese and flour in a small bowl. Drop the cheese mixture by tablespoons onto the lined baking sheet about 2 inches apart, making a total of 16 rounds. Spread each round of cheese to form 2-inch rounds. Bake until golden, 8-10 minutes. Let the crisps cool about 2 minutes. Using a wide spatula, transfer the cheese crisps to a rack to cool completely. 
4. When cool, transfer the Parmesan crisps to a platter. Place a piece of chicken on each crisp, top with a tomato half, then sprinkle with the basil. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call a decadent bite to eat. The combination of chicken, Parmesan cheese and roasted tomatoes is absolutely delicious. You can use a grilled, boneless, skinless chicken breast in this recipe and the dish will still be delicious. Roasting tomatoes intensifies the flavor and makes them more succulent and juicy. The Parmesan crisps add a nice, salty touch to the meal. Serve a side of steamed broccoli and you have an elegant meal. 

Green and Yellow Beans with Fresh Mozzarella and Pine Nuts

Ingredients:

• 2 tbsp. pine nuts
• 8 oz. green beans, trimmed
• 8 oz. yellow wax beans, trimmed
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 oz. fresh part-skim mozzarella cheese
• 1/4 cup fresh basil, sliced

Makes 4 Servings 

1. Heat the oven to 275 F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5-7 minutes. Set aside. 
2. While pine nuts are toasting, bring a large saucepan to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt and pepper. 
3. Slice cheese into 4 thin slices and cut each slice in half so that you have 8 half-circles. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This salad makes a nice and refreshing light meal or side dish to serve with your protein of choice. This salad is like a caprese salad  but instead of tomatoes, beans are used. The pine nuts add protein and a crunchiness to the salad. The mozzarella cheese give the salad a nice, creamy texture to it as well. 

Summer Salad With Fresh Herb Vinaigrette

Ingredients:

• 1/2 lb. green beans, halved
• 1/4 lb. sugar snap peas, strings removed
• 1 tbsp. finely chopped fresh basil, thyme, marjoram, chervil or a combination
• 1 tbsp. finely chopped fresh parsley
• 1 tbsp. minced red onion
• 2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• 2 tbsp. extra-virgin olive oil
• salt 
• freshly ground black pepper
• 4 cups lightly packed baby lettuce leaves
• 1 small cucumber, peeled, halved, seeded, and thinly sliced
• 1 small red bell pepper, diced

Makes 4 Servings 

1. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the green beans, return to a boil, and cook for 2 minutes. Using a slotted spoon or skimmer, transfer the beans to a colander and rinse under cold water to stop the cooking. Transfer to a plate. 
2. Add the snap peas to the boiling water  and cook for 30 seconds Drain and rinse under cold water to stop the cooking. Halve the snap peas lengthwise. Pat the beans and snap peas dry. 
3. In a cup, whisk together the basil (and/or other herbs), parsley, onion, vinegar, mustard, and garlic. Drizzle in the olive oil and whisk to combine. Season with salt and pepper to taste. 
4. In a large serving bowl combine the beans, snap peas, lettuce, cucumber, and bell pepper. Pour the dressing over the salad and toss to coat. 

WW  POINTS VALUE: 3 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This salad is flavorful and delicious. It goes great with any lean protein dish and will quickly fill you up. You can use other vegetables such as zucchini, yellow squash and tomatoes in this side dish and it will stil lbe both colorful and delicious. 

Dog 'N' Dips

Ingredients:

Dogs:

• 5 (97 % fat-free) beef hot dogs

Heat a grill or grill pan over medium-high heat. Grill hot dogs until well browned on all sides, 7-10 minutes. Remove from pan, allow to cool slightly, and slice each hot dog on the bias into 8 equal pieces (about 3/4-inch each). Skewer each piece with a toothpick and set on a serving platter. Serve warm with dips. 

Makes 10 (4-piece) servings 

WW POINTS VALUE: 1 pt. 

Herbed Mustard Dip:

• 1/2 cup Dijon mustard
• 2 tbsp. mayonnaise
• 1/2 cup chopped fresh basil
• 1 tbsp. minced red onion

Stir together mustard, mayonnaise, basil, and onion in a small bowl. Serve with hot dogs. 

Makes 2/3 cup (1 tbsp. per serving)

WW POINTS VALUE: 1 pt. 

Roasted Red Pepper Dip:

• 3 large roasted red peppers (from a jar)
• 3 tbsp. low-fat cottage cheese
• freshly ground black pepper
• hot pepper sauce

Puree red peppers and cottage cheese in a blender or food processor until smooth. Season to taste with black pepper and pepper sauce, if using. Serve with hot dogs. 

Makes 1 cup (1 tbsp. per serving)

WW POINTS VALUE: 0 pts.

Sauerkraut Dip:

• 1/2 cup sauerkraut, finely chopped
• 1/4 cup + 2 tbsp. reduced-fat sour cream
• 1 celery stalk, minced
• freshly ground black pepper

Stir together sauerkraut, sour cream, and celery in a small bowl. Season to taste with pepper. Serve with hot dogs.  

Makes 1 cup (1 tbsp. per serving)

WW POINTS VALUE: 0 pts. 

Note: These recipes appear in the South Beach Diet Parties & Holidays Cookbook. Hot dogs can be a delicious treat for all ages. These hot dogs have a new twist on them. They are not served with buns and the dips are homemade and flavorful. You don't need to put these hot dogs in buns. You can serve these dogs on toothpicks and have little serving bowls for the flavorful dips. You can also use turkey and vegetarian hot dogs in this recipe and everything will still be delicious. You can also use the flavorful dips on burgers as well. 

Grilled Chicken with Puttanesca Sauce

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• kosher salt 
• freshly ground black pepper
• 1 1/2 cups grape tomatoes, quartered
• 1 tbsp. capers, drained
• 2 garlic cloves, minced
• 1 tbsp. anchovy paste
• 8 medium Kalamata olives, pitted and finely chopped
• 1 tbsp. extra-virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 tbsp. fresh basil, slivered

Makes 4 Servings (3 oz. chicken + 1/2 cup sauce per serving)

1. Coat a ridged grill pan with cooking spray; set over medium-high heat. (Alternately, coat an outdoor grill with cooking spray; heat grill to medium-high). 
2. Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes. 
3. While chicken rests, combine tomatoes, olives and capers in a medium bowl; set aside. 
4. Heat oil in a small skillet over medium heat; add garlic and red pepper flakes. Sauté until just fragrant, about 30 seconds. Stir in anchovy paste, if using. 
5. Add garlic mixture to tomato mixture; sprinkle with basil and stir gently. Serve chicken with sauce spooned over top.

WW POINTS VALUE: 1 pt. 

Note: This recipe appears on www.weightwatchers.com. Puttanesca sauce hails from Naples, Italy and is made from tomatoes, capers, garlic, anchovies and Kalamata olives. This sauce is typically served with spaghetti but it's delicious with chicken. This version is spicy yet comforting with grilled chicken. Grilled chicken with any kind of homemade sauce is deliciously divine. This dish will quickly become a favorite warm weather dish at your dinner table.  

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