Parmesan Roasted Broccoli Rabe

Ingredients:

• 1 lb. broccoli rabe
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. chili flakes
• 1/4 cup Parmesan cheese

Makes 4 Servings

1. Preheat oven to 400 F. 
2. Trim the broccoli rabe to remove 1-2 inches of tough stem at the bottom. Cut the larger florets in half lengthwise. Place the broccoli rabe on a baking sheet and drizzle it with the olive oil, tossing to combine. Sprinkle the salt, garlic, and chili flakes on  top. 
3. Bake for 20 minutes, or until the broccoli rabe is tender. Remove it from the oven and toss it with the Parmesan cheese in a large bowl. Divide the prepared broccoli rabe into 4 portions and serve. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Roasted vegetables with Parmesan cheese is quite delicious. Broccoli rabe is a lower-carb alternative to broccolini and is a great way to add more green vegetables to a keto-friendly diet. You can also use broccoli or cauliflower in this recipe and the side dish will still be delicious. This side dish goes great with any kind of protein such as chicken, turkey, veal, pork , beef and fish. 

Ground Turkey Picadillo with Golden Raisins & Olives

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, diced
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 2 cups mushrooms, chopped
• 2 tbsp. garlic, chopped
• 1 pinch ground cumin
• 2 tbsp. chili powder
• 1 pinch chili flakes
• 1 lb. lean ground turkey
• 1 cup zucchini, chopped
• 1 (15 oz.) can diced tomatoes
• 1/2 golden raisins
• 1/4 cup green olives, chopped
• 2 tbsp. chopped fresh cilantro
• salt
• freshly ground black pepper

Makes 8 Servings

1. Heat olive oil in a Dutch oven or deep sauté pan over medium heat. Add onion, carrots, celery, and mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Add garlic, cumin, chili powder and chili flakes; cook until aromatic, about 20 seconds.
2. Add turkey and zucchini; cook 5 minutes. Add tomatoes and raisins. Bring to a simmer; cook for 10 minutes or until vegetables are tender. Stir in olives and cilantro. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Picadilo is a traditional Latin dish that is used as a stuffing in tacos, peppers, and even pastries. This picadillo is sweet, salty and savory with all the vegetables and seasonings. You can use this filling in any kind of pepper such as bell peppers, poblano peppers or even in individual phyllo pouches and it will be delicious no matter what.  

Southwestern Rub

Ingredients:

• 2 tbsp. paprika
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1 tbsp. ground coriander
• 1 tsp. cayenne
• 1 tsp. chili flakes
• 1 tbsp. salt
• 1 tbsp. dried oregano
• 1/2 tsp. ground cinnamon

Makes 1/2 cup

 

Mix all ingredients together in a bowl.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dry rub is just plain, simple and delicious. If you love Southwestern food, you'll love this dry rub. This dry rub is packed with heat and flavor. The key to bringing heat and flavor to any other Southwestern dish is the combination of cumin and chili powder. I also highly recommend adding a clove or 2 garlic because garlic always makes everything better. I highly recommend using this seasoning on foods like pork, chicken, turkey, beef, salmon and shrimp.