White Chipotle Chicken Chili

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 3 medium onions, chopped
• 4 large garlic cloves, minced
• 2 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tbsp. chipotle chili powder or chili seasoning
• 4 tsp. ground cumin
• pinch salt
• 3 (19 oz.) cans cannellini beans, drained and rinsed
• 3 cups lower-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 1/2 cup reduced-fat shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Makes 8 Servings (1 1/2 cups per serving)

1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4-5 minutes. 
2. Push the onions to one side of the pan, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is cooked through, about 8 minutes. 
3. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree. 
4. Stir the bean puree and half-and-half into the soup. Divide the soup among 4 bowls and serve hot sprinkled with chees and cilantro. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Chili is such a wonderful comfort food and this chili is a nice comforting chili. This is a different kind of chili because it uses chicken and white beans instead of the traditional beef and red beans. This chili can be frozen after its made and be enjoyed again when it is defrosted. 

Creamy Broccoli Soup

Ingredients:

• 2 cups broccoli florets
• 1 tbsp. extra-virgin olive oil
• 1 cup onion, finely chopped
• 1/2 cup celery, chopped
• 1 tsp. garlic, minced
• 1 cup broccoli stems
• 3 cup low-sodium chicken broth
• 1 bay leaf
• 1 tsp. thyme, chopped
• 1/2 cup canned white beans, drained
• 1 tbsp. sour cream

Makes 4 (1 cup) Servings

1. Fill a mixing bowl halfway with ice and enough water to cover it. Bring a pot of water to boil and cook the broccoli florets until they are tender. Using a slotted spoon, transfer the florets from the pot to the ice bath. Remove when they are cold, in about 1 minute. Set aside. 
2. Heat a pot over medium heat. Add olive oil, onion, celery. Cook for 4 minutes until translucent. Add garlic and cook until aromatic Add broccoli stems and cook for 10 minutes over low heat until soft. 
3. Add chicken stock, bay leaf, thyme, and beans. Bring to a simmer. 
4. Add broccoli florets. Simmer for 5 minutes or until warm. 
5. Remove bay leaf. Pour soup into a blender and blend until completely smooth. Adjust seasoning and stir in sour cream. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Homemade soup is delicious. This soup is flavorful and tasty. The cannellini beans and a touch of sour cream give this soup a creamy texture to it. If you don't have celery on hand, use chopped carrots and the soup will taste just as good. There are four servings of vegetables in this soup, you will forget it's good for you.  

White Bean & Escarole Soup with Shaved Parmesan

Ingredients:

• 4 tsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp. dried rosemary
• 1 (15.5 oz.) can white beans, drained & rinsed
• 1 (14.5 oz.) diced-fire-roasted tomatoes, with juice
• 1 3/4 cups lower-sodium chicken broth
• 1/2 tsp. salt
• 3 cups shredded escarole (5 oz.)
• 2 oz. Parmesan cheese, peeled into shards with a vegetable peeler

Makes 4 (1 1/2 cups) Servings

1. In a large saucepan, heat oil over low heat. Add the onion, garlic, rosemary, and 1/3 cup water. Cook, stirring frequently, until the onion is tender, about 7 minutes.
2. Add the beans, tomatoes, and their juice, broth, and salt. Bring to a boil. Reduce the heat and simmer 5 minutes longer for the flavors to blend.
3. Add the escarole and cook until welted and tender, about 5 minutes.
4. Ladle the soup into 4 bowls, sprinkle evenly with shaved Parmesan, and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This colorful soup is a great way to kick-start your diet or healthy lifestyle. This soup represents Italy in flavor and in color. This soup will quickly fill you up it's that delicious. I never liked vegetable soup as a kid but this soup made from scratch will change the way you think of vegetable soup. 

Summer Vegetable Chicken Saute

Ingredients:

• 2 cups fresh green beans, cut into 2-inch pieces
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless chicken breast halves cut into1-inch pieces
• 1 tbsp. chopped fresh oregano or thyme
• 2 cups sliced yellow summer squash and/or zucchini
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1/4 cup reduced-sodium chicken broth
• 6 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 tbsp. chopped fresh basil or parsley
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. In a covered medium saucepan, cook green beans in a small amount of salted boiling water for 8-10 minutes or until crisp-tender. Drain; submerse beans in enough ice water to cover and let stand until cool. Drain again; set aside.
2. Meanwhile, in a very large skillet, heat olive oil over medium heat. In a large bowl, toss chicken with oregano, salt, and pepper. Add chicken to the hot oil in skillet; cook for 5-6 minutes or until no longer pink, stirring frequently. Do not overcrowd the pan or the chicken will not brown. Cook the chicken in batches if necessary. Remove chicken from skillet and set aside.
3. Add squash to the skillet; cook over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, salt and pepper. Cook about 1 minute or until heated through.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is certainly a taste of summer than is good for you. It's different yet satisfyingly filling. This dish is also very colorful with all the summer vegetables in it. You can use turkey, pork or even tofu in place of the chicken and your dish will be delicious. You can also use white wine in place of the chicken broth when deglazing the pan.

Vegetable & Bean Soup

Ingredients:

• 1 (1 lb.) bunch Swiss Chard, thick stem ends removed and discarded
• 2 tsp. extra-virgin olive oil, + extra for drizzling
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 cups low-sodium tomato vegetable juice
• 1 (14 1/2 oz.) can unsalted diced tomatoes
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1/2 tsp. oregano
• salt
• freshly ground black pepper

Makes 4 (1 3/4 cup) Servings

1. Submerge chard in cold water and rinse thoroughly, thinly slice stems and coarsely chop leaves.
2. Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add celery and onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth, tomatoes with juice, beans, and oregano; bring to a low boil.
3. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chard and cook for 5 minutes more. Season with salt and pepper, drizzle with oil, and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This soup is a great way to kick-start your healthy lifestyle. This soup has 5 servings of vegetables (7 servings if you're using V-8 juice) and is filled with lots of nutrients. I highly recommend pureeing your vegetables in a blender or food processor after cooking them and putting them back into the pan for a creamier texture. You can use spinach, arugula, or kale in place of the Swiss Chard and your soup will still be delicious. I also highly recommend using minced garlic with the onions & celery because garlic always makes everything taste better. Don't forget to sprinkle a little Parmesan cheese on top of the soup for an authentic Italian taste.

Ribollita Stew

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 cup chopped mushrooms
• 2 cups onions, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 tbsp. garlic, chopped
• 1/2 tbsp. thyme, chopped
• 1/2 tbsp. oregano, chopped
• 2 (15 oz.) cans diced tomatoes
• 4 cups low-sodium chicken broth
• 2 (16 oz.) cans white cannellini beans, with liquid
• 2 cups water
• 1 tbsp. parsley, chopped
• salt
• freshly ground black pepper
• fresh lemon juice to taste

Makes 6 Servings (1 ½ cups per serving)

1. Heat a large pot over medium-high heat. Add olive oil and mushrooms. Cook for 5 minutes or until the mushrooms are slightly browned.
2. Add onions, carrots, and celery; saute for 4 minutes. Add garlic and herbs; saute until aromatic. Add tomatoes and broth; cook for 10 minutes. Add beans and water. Bring to a simmer and for 45 minutes.
3. Season with salt, pepper and a squeeze of lemon. Stir in parsley.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Ribollita stew is a Tusacan soup that is similar to minestrone. This soup is perfect on a cold winter afternoon or evening served with a side of whole wheat bread or after a healthy salad. This original recipe has 6 servings of vegetables. You can use different kinds of vegetables and beans such as kidney beans, zucchini, yellow squash, spinach, or kale. If you don't like the texture of cannellini beans or diced tomatoes, puree them both in a blender or food processor and pour them into the soup during the cooking process. It will make the soup more flavorful and give it a creamier texture. If you add a touch of chopped spinach, kale and a sprinkle of Parmesan cheese, the soup will have a more authentic Tuscan flavor.

Cannellini Bean Salad

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 3/4 tsp. dried oregano
• 2 medium cucumbers, peeled, seeded & diced
• 1 (15 oz.) can cannellini beans, rinsed & drained
• 1 red bell pepper, finely diced
• salt
• freshly ground black pepper

Makes 4 (1-cup) Servings

 

Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This salad makes a great salad for lunch or dinner. You can also make this salad a side dish served alongside chicken, turkey, or fish and you'll be filled up. If you want  to cook the beans, I highly recommend heating olive oil in a skillet over medium heat. Add onion, vinegar, and garlic and saute until golden. Add the beans, peppers, and diced tomatoes and cook for 10-15 minutes. Season with herbs, salt and pepper and serve.

Turkey & White Bean Chili

Ingredients:

• 1 tbsp. extra-virgin olive oilke this
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 lb. turkey cutlets, cut into 1/2-inch pieces
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1 (14 1/2 oz.) can Mexican diced tomatoes
• 1 cup lower-sodium chicken broth
• salt
• freshly ground black pepper

Makes 4 (1 1/4-cup) Servings

1. Heat the oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.
3. Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great comfort food that's perfect to keep you warm during the cold months and also perfect for game day. You can make this chili in many different ways. You can use chicken in place of the turkey and/or navy, black or pinto beans in place of the cannellini beans. I also highly recommend adding a touch of shredded cheddar, Jack or any kind of Mexican cheese to top the chili for a gooey texture. No matter how you cook it, this chili will be a delicious treat.





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.

Homestyle Turkey Meatloaf with Mushrooms and White Beans

Ingredients:

• Cooking spray
• 2 tsp. extra-virgin olive oil
• 1 1/2 cups onion, finely chopped
• 1/2 teaspoon dried  thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon finely ground black peppercorns
• 3/4 pounds mushrooms, trimmed and chopped
• 4 garlic cloves, minced
• 1 can  Great Northern beans, rinsed and drained
• 1 1/4 lbs. lean ground turkey
• 2 large eggs
• 1/2 cup chopped fresh parsley
• 4 teaspoon Worcestershire sauce, divided
• 2 teaspoon Dijon  mustard, divided

Makes 6 Servings   

1. Heat the oven to 375ºF. Lightly coat an 8" by 4" by 2 1⁄2" metal or glass loaf pan with cooking spray.
2. In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. 
3. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.     
4. In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.      
5. Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.    
6. Bake meatloaf on the middle rack of the oven for 50 minutes. Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 165°F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.



WW POINTS VALUE 5pts.

 

Note: This recipe appears in The South Beach Diet Supercharged book. This is a delicious way to kick-start your healthy lifestyle. This meatloaf will quickly fill you up and leave you happy. The cannellini beans add fiber to the meatloaf. You do get your share of vegetables in this meatloaf. Turkey meatloaf filled with vegetables, herbs, spices and topped off with Worcestershire sauce and Dijon mustard is really delicious and will quickly become a favorite at your dinner table.

 

 



Garden White Bean Soup

Ingredients:

• 1 tbsp. + 2 tsp extra virgin olive oil
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 1 celery stalk, thinly sliced
• pinch red pepper flakes
• 2 (15-oz.) cans cannellini beans, rinsed and drained
• 3 cups lower-sodium chicken broth
• 1 1/2 cups packed chopped arugula
• 1/4 cup packed basil leaves, roughly chopped
• 1/4 tsp. grated lemon zest
• 1/4 tsp. salt
• 4 tbsp. freshly grated Parmesan cheese

Make 4 (1 1/4-cup) Servings

1. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, celery and pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until vegetables are softened, 10-12 minutes. Remove from the heat and carefully strain liquid into a large bowl.
2. Transfer bean mixture to a blender or a food processor, add 1 cup of the reserved liquid, remaining 2 teaspoons oil, arugula, basil, lemon zest and salt; puree until smooth. Add to the bowl with the rest of the reserved  cooking liquid and stir to combine.
3. Lade soup into 4 bowls, sprinkle evenly with cheese, and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be afraid of this soup. It's deliciously relaxing and filling. I've really come to enjoy cannellini beans no matter how they are cooked. If you want a true vegetarian version, substitute vegetable broth on place of the chicken broth and it will still be delicious. Who knew that pureed arugula and basil would taste so delicious in vegetable soup sprinkled with Parmesan cheese. 

Sun-Dried Tomato Hummus

Ingredients:

• 8 (6-inch) whole-wheat pitas, cut into 4 triangles each
• 1 1/2 cups canned chickpeas, rinsed and drained
• 3/4 cup canned cannellini beans, rinsed and drained
• 4 sun-dried tomatoes
• 1 small garlic clove, peeled
• 1/4 cup nonfat or low-fat plain yogurt
• 2 tbsp fresh lemon juice
• 1/2 tsp toasted sesame oil
• 1/4 tsp ground cumin
• 1/4 tsp salt
• Assorted raw & blanched vegetables, such as bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers and scallions

Makes 2 Cups and 32 Pita chips

1. Heat oven to 350 F. Place pita wedges on a baking sheet and bake until crisp, 10-12 minutes.
2. Puree chickpeas, cannellini beans, tomatoes plus 1 tablespoon of their oil, and garlic in a food processor. Add yogurt, lemon juice, sesame oil, cumin, and salt; process until smooth. Serve at room temperature with pita triangles and vegetables for dipping.
    

 WW POINTS VALUE: 1 pts per tbsp dip & 4 pts per 4 pita triangles

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who doesn't enjoy chips and dip once in a while? Forget the hummus at the grocery store; you can make this colorful hummus at home in 10 minutes or less. This was my first time making hummus and it was so delicious. It was a party in my mouth with the sun-dried tomato zing, the toasted sesame oil, heat from the cumin and the tanginess of the lemon juice. This hummus is great for when you're having company or even when you're at home watching a movie. If you're on Phase 1 of the South Beach Diet, enjoy the green veggies, cauliflower, cherry tomatoes and bell peppers and skip the carrots and pita chips. 

Chicken Cassoulet

Ingredients:

• 6 (6-oz.) boneless, skinless chicken breasts, cut in half
• salt
• freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 small rutabagas or turnips, peeled and diced (1 1/4 lbs.)
• 3 medium carrots, thinly sliced
• 3 celery stalks, chopped
• 1 1/2 tsp dried thyme
• 2 tbsp unsalted tomato paste
• 1/2 cup white wine
• 1 (15.5 oz.) can cannellini beans, rinsed and drained
• 1 (14.5 oz.) can unsalted diced tomatoes
• 1 cup lower-sodium chicken broth
• 1/4 cup chopped parsley

Makes 6 Servings

1. Heat oven to 425 F.
2. Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes per side. Transfer chicken to a plate and set aside.
3. Reduce heat to medium and add remaining 1 tablespoon oil to the skillet. Add onion and garlic, and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add rutabagas, carrots, celery and thyme, and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
4. Increase heat to medium-high and add wine. Simmer until most of the liquid has evaporated, about 2 minutes. Add broth and bring to a simmer. Transfer to a cassoulet to a large casserole dish and bake until browned and bubbling, 30-35 minutes. Sprinkle with parsley.
    

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Just because it's cold outside, it doesn't mean you can throw a delicious and colorful dinner party. I have come to really love French food and this dish is so comforting, colorful and deliciously filling. A cassoulet is a rich, slow-cooked casserole dish orginating in the rustic, southern French country that usually contains pork sausages, goose, duck and sometimes mutton, pork skin and white haricot beans. The chicken was cooked beautifully, the vegetables added color and flavor to the dish and the wine gave this dish a nice aftertaste. You can use chicken or turkey in this dish to trim the fat in this dish. This was the first time I ate a rutabaga and it was really delicious with the beans, carrots, celery, tomatoes and onions. This was such a delicious meal I would immeadiately eat this again. This is a time comsuming dish but it is worth the time and effort.

 



Pork and Poblano Chili

Ingredients:

• 1 1/2 lbs. poblano peppers (8-10 peppers), seeded and roughly chopped
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 6 garlic cloves, peeled
• 1 tbsp extra-virgin olive oil
• 4 lbs. lean pork, cut into  3/4-inch pieces
• 2 cups lower-sodium chicken broth
• 1 (28-ounce) can unsalted diced tomatoes, with liquid
• 2 tsp ground cumin
• 2 (15-ounce) cans canellini beans, rinsed and dried

Makes 16 (1-cup) Servings

1. Pulse poblano peppers in a food processor until finely chopped but not pureed; transfer to a large bowl. Pulse onion, bell pepper, jalapeno, and garlic in food processor until finelt chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.
2. Heat oil in a large, heavy-bottomed saucepan orr dutch oven over medium-high heat. Add pepper mixture, reduce ehat to medium, and cook, stirring occasionally, until vegetables are softened, 10-12 minutes. Stir in pork, broth, tomatoes and their liquid, and cumin. Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm.

WW POINT VALUE: 4pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was cleaning out the pantry and fridge this big football weekend and this chili looked too good to pass up. This chili is not your typical chili because it contains pork cut into small pieces and lots of vegetables including 3 kinds of peppers. mt mother and I had this chili for game day this past weekend and we LOVED it. This chili was packed with heat (not too much heat!) and flavor. It also quickly filled you up due to all the vegetables and with so little points. This chili is even better the next day when all the flavors are blended together. The pork also melts in your mouth which is SO good. I highly recommend serving this chili at your next game day party. This chili is filled with so much heat and flavor people will be going back for more. If your guests include Iron Chefs Jose Garces or Bobby Flay, they will be very impressed. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown at Boston College!

Warm White Beans with Rosemary

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 bay leaf
• 1 1/2 tsp dried rosemary, crushed
• 2 (15-ounce) cans cannellini beans. rinsed and drained
• freshly ground black pepper

Makes 6 (1/2-cup) Servings

Heat oil, bay leaf and rosemary in a medium saucepan over medium heat until oil begins to bubble, 1-2 minutes. Reduce heat to  low and cook 2 minutes more. Add beans and season with pepper to taste. Cover and cook until beans are heated through, about 5 minutes more. Discard bay leaf. Serve warm.

WW POINTS VALUE: 3 pts per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was on a roll for cooking a Tuscan meal and I needed another side accompaniment to go with the main dish. This is a ver simple side dish that goes well with any Italian meat dish. Plus, it takes less than 20 minutes to make. Don't be intimidated by these beans. They are so delicious and smell heavenly with the aromas of rosemary, bay leaf and olive oil. The olive oil and herbs add flavor to these beans and give them a taste of Tuscany. This side dish will impress anyone, especially  Claire Robinson because it has 5 ingredients.