Texas Bowl o 'Red

 Ingredients:

• 2 tbsp. mild chili powder
• 1 tbsp. chickpea flour or whole wheat flour
• 1 tsp. dried oregano
• 1/2 tsp. chipotle chili powder
• 4 tsp. extra-virgin olive oil
• 1 1/2 lbs. sirloin, well-trimmed and cut into 1-inch chunks
• 4 garlic cloves, minced

Makes 4 Servings

1. In a small bowl, combine the chili powder, chickpea flour, oregano, and chipotle powder (if using). 
2. In a large skillet, heat the oil over medium-high heat until very hot but not smoking. Add the beef and garlic and cook, stirring, until the beef is browned on all sides, about 1 minute. 
3. Sprinkle the chili mixture over the beef, stirring to coat well. Add 2/3 cup water to the skillet and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for 15 minutes to concerntrate the flavors. 
4. Ladle the stew evenly into 4 bowls and serve warm. 

WW POINTS VALUE: 7 pts. without flour, 9 pts. with flour

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Chili a treasured staple in Texan cuisine. The bowl o'red is not a chili but it's pieces of meat in a spicy 'gravy'. The 'red' in the title does not refer to beans or tomatoes but the addition of red chiles. This dish can be made in 30 minutes or less and can be enjoyed with your favorite side of vegetables. 

Chicken & Bell Pepper Fajitas

 Ingredients:

• 2 tbsp. lime juice
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• pinch red pepper flakes
• 3/4 lb. boneless, skinless chicken breasts, cut on diagonal into thin strips
• 2 tsp. canola oil
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 onion, thinly sliced
• 4 (6-inch) fat-free flour tortillas, warmed
• 1/2 cup salsa
• 1/4 cup sour cream

Makes 4 Servings (1 fajita, 2 tablespoons salsa, & 1 tablespoon sour cream per serving)

1. To make marinade, combine lime juice, soy sauce, chili powder, cumin, and pepper flakes in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or up to over night. Remove chicken from marinade; discard marinade. 
2. Heat 2 teaspoons of oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring, until softened, about 5 minutes, adding 1 or 2 tablespoons water if skillet becomes dry. Transfer to plate; keep warm. 
3. Increase heat to medium-high. Add remaining 2 teaspoons oil in skillet. Add chicken and cook, stirring, until cooked through, about 5 minutes. 
4. Place tortillas on work surface; top each with one-fourth of chicken vegetables. Roll up tortillas to enclose filling. Serve with salsa and sour cream. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. Fajitas are a wonderful comfort food of the Latin culture. They are flavorful, they quickly fill you up and leave you satisfied. These fajitas are delicious they will quickly become a favorite in your home. You can use any kind of protein in this dish such as chicken, turkey, beef, pork and even fish in this recipe and your fajitas will be delicious. 

Instant Pot Shredded Chicken Taco Soup

Ingredients:

• 2 tbsp. olive oil
• 1 green pepper, chopped
• ½ onion, chopped
• 3 garlic cloves, minced
• 1 ½ lb. boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 (10 oz). can diced tomatoes and green chilies
• 2 Tbsp. butter
• 2 Tbsp. chili seasoning
• 1 tsp. cumin
• 1 tsp. dried oregano
• 4 oz. cream cheese, softened
• salt
• freshly ground black pepper

Makes 8 Servings

1. Set Instant Pot to sauté function and allow to heat. Add the olive oil, then the chopped green peppers, onions and garlic. Sauté, stirring constantly until the onions and green peppers begin to soften (about 3-4 minutes).
2. Pour in about ½ cup of the chicken broth, then use a wooden spoon to scrape any brown bits that may be stuck to the bottom.
3. Add the chicken to the pot and top with all of the other ingredients except for the ranch seasoning and cream cheese. Place the lid on the Instant Pot to seal.
4. Set to high pressure for 14 minutes.
5. Once the cooking time has completed, allow a 5-minute natural pressure release, then do a quick release by turning the pressure valve to release the steam.
6. Once all the steam has released, remove the lid.
7. Move the chicken breasts to a plate and shred using two forks. Set aside.
8. Turn the Instant Pot back on to the sauté function and add the ranch seasoning.
9. In a medium sized bowl, add in the softened cream cheese and about 1 cup of the soup mixture from the Instant Pot. Use an immersion blender or whisk to combine the cream cheese and soup thoroughly. Pour the mixture back into the Instant Pot. Stir to combine.
10. Boil for about 3 minutes on sauté function, then add back in the chicken. Season with salt and pepper to taste.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com/recipes. Soup and Mexican food are wonderful comfort foods when they are done right. This soup will be a new favorite comfort food at your table. This hearty soup is a new take on traditional chicken soup. It's filled with flavor and vegetables that will warm your soul and make you feel good afterwards. There is also minimal cleanup when the soup is done. The cream cheese adds a nice texture to the soup as well. 

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. 

Chicken Fajita Bowl

Ingredients:

• 1 tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts
• 1 tsp. paprika
• 1/4 cup sliced onions
• 2 garlic cloves, minced
• 1 medium bell pepper, sliced
• 2 tbsp. tomato paste
• 2 tbsp. fresh lime juice
• 1 tsp. chipotle chili powder
• 1/4 cup chicken broth
• 1/2 cup canned black beans, rinsed & drained
• 1 1/2 cup cooked cauliflower rice
• 1/2 cup Monterey Jack cheese
• 2 tbsp. chopped cilantro

Makes 4 Servings (1 bowl per serving)

1.  Heat the oil over medium-high heat in a large skillet. 
2. Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. Place it in the hot skillet and brown it for 3-4 minutes per side. Remove the chicken and set it aside, reserving the grease in the pan. 
3. Reduce the heat to medium. Add the onion, garlic, and bell pepper and cook for 3-4 minutes, until the onion is translucent. 
4. Whisk together tomato paste, lime juice, chipotle chili powder, chicken broth, and salt and pepper to taste into small bowl. 
5. Add this mixture along with the cooked chicken and the black beans to the veggies in the pan and cook for 3-4 minutes, until the sauce is slightly thickened. 
6. Divide cauliflower rice into 4 bowls; then top with mixture from the pan. Garnish with the cheese and cilantro. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't worry if this dish looks like a mess. It's actually quite filling and delicious. You can enjoy fajitas without the tortilla. The chicken is seasoned with salt, freshly ground pepper and paprika and it's so succulent and juicy. The sautéed vegetables go great with the chicken and the cauliflower rice. Cauliflower rice is just shredded cauliflower and you'll never know the difference between regular rice and cauliflower rice. The 'tomato sauce' goes very well in this dish too. This fajita bowl will quickly become a favorite at your kitchen table.

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. 

Burritos with Turkey and Pinto Beans

Ingredients:

• 2 tsp. canola oil
• 3/4 lb. ground skinless turkey breast
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 4 (8-inch) whole wheat tortillas
• 8 tbsp. fat-free salsa
• 4 tbsp. reduced-fat cheddar cheese
• 2 scallions, thinly sliced

Makes 4 Servings (1 burrito per serving)

1. To make filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes. 
2. Meanwhile, warm tortillas according package directions. 
3. Place tortilla on work surface; spoon one-fourth of filling along center. Top with 2 tablespoons salsa and 1 tablespoon cheddar; sprinkle with one-fourth of scallions. Fold sides of tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese, and scallions. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Burritos are a delicious Mexican comfort food when they are done right. These burritos are filling and flavorful and are packed with protein and vegetables. You can make these treats for lunch or dinner and you will be satisfied. 

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. 

Burritos with Turkey and Pinto Beans

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. ground turkey breast
• 1 (15 1/2 oz.) can pinto beans, rinsed & drained
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 4 (8-inch) whole wheat tortillas
• 8 tbsp. fat-free salsa
• 4 tbsp. shredded fat-free cheddar cheese
• 2 scallions, thinly sliced

Makes 4 Servings (1 burrito per serving)

1. To make the filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes. 
2. Meanwhile, warm tortillas according to package directions.
3. Place tortillas on work surface; spoon one-fourthof filling along center. Top with 2 tablespoons salsa and 1 tablespoon cheddar; sprinkle with one-fourth of scallions. Fold sides of  tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese, and scallions. 

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're having a craving for Mexican food, do not go to the local fast food joint or restaurant. You can make these tasty treats at home in 20 minutes or less. Turkey burritos taste just as good as beef burritos. Also, when you make your own salsa, you have your healthy serving of vegetables and you know what's in the salsa. If you don't have pinto beans on hand, use black beans and the burritos will be just as good. Don't forget to season your turkey with salt and ground pepper. Nobody wants to eat bland food. 

Layered Chicken Taco Salad

Ingredients:

• 2 tsp. canola oil
• 1 lb. ground chicken  breast 
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp. ground cumin
• 1 tbsp. ground dark chili powder
• 1 (8 oz.) can no-salt-added tomato sauce
• 1/4 cup water
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 cup fat-free refried beans
• 3 cups shredded iceberg lettuce
• 1/2 cup salsa verde
• 1/4 cup fat-free sour cream
• 12 reduced-fat tortilla chips

Makes 6 Servings (3/4 cup salad with 2 tortilla chips per serving)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, garlic, onions, cumin and chili powder. Cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes. Stir in the tomato sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the liquid has evaporated, about 6 minutes. Remove the skillet from the heat; stir in the cheese and cilantro.
2. Spread the beans in the bottom of a 7 X 11-inch baking dish; top with a layer of the lettuce, hen with the chicken mixture, salsa, and finally a layer of sour cream. Tuck the chips around the dish. Serve at once.

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a wonderful dish to enjoy during the game day, movie night or any night of the week. It's quick, easy and flavorful. If you don't have ground chicken available, ground turkey works just as well. If you don't have salsa verde on hand, use homemade guacamole or homemade tomato salsa and the dish will be just as tasty. 

Mexican Turkey and Pepper Stew

Ingredients:

• 3 tbsp. sesame seeds
• 2 tsp. unsweetened cocoa powder
• 1/2 tsp. gluten-free chili powder
• 1/2 tsp. dried oregano
• 3 tsp. extra-virgin olive oil
• 1 lb. turkey cutlets or steaks, cut across the grain into thin strips
• 1 large sweet onion, chopped
• 4 garlic cloves, minced
• 2 medium yellow bell peppers, cut into thin strips 2 inches long
• 1/2 tsp. coarse kosher salt
• 1 can (15 oz.) no-salt-added crushed tomatoes
• 1 cup gluten-free low-sodium chicken broth
• chopped fresh cilantro or flat-leaf parsley, for garnish

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

1. In a spice grinder or coffee grinder, combine the sesame seeds, cocoa powder, chili powder, and oregano. Grind to a fine powder.
2. In a large saucepan or Dutch oven, heat 2 teaspoons of the oil over medium-high heat. Add the turkey strips and cook, stirring, until opaque all over (but still pink in the center), about 2 minutes. Transfer to a plate. 
3. Add the onion, garlic, 1 tablespoon water, and the remaining 1 teaspoon oil to the pan. Scrape up any browned bits from the bottom of the pan and cook, stirring, until the onion begins to soften, about 3 minutes. Add the bell peppers, sprinkle with the salt, and cook until begin to soften, about 3 minutes.
4. Sprinkle the vegetables with the sesame seed mixture and stir to combine. Add the tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, to develop flavors and thicken the stew.
5. Return the turkey (and any juices) to the pan and cook for 1 minute to heat through. Divide the stew among 4 bowl and serve sprinkled with cilantro or parsley, if desired.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This stew is a quick and easy dish to enjoy on your gluten-free or healthy lifestyle. Don't worry if it looks messy. This stew is flavorful, delicious and filling. The sesame seeds and unsweetened cocoa powder add richness to the stew. If you want to add more heat to this stew, add a minced jalapeno or serrano pepper to the stew when you cook the bell peppers. If you want to add a finishing touch to this stew, add a tablespoon of sour cream and/or a tablespoon a shredded cheddar cheese for a filling and flavorful Mexican stew. 

Smoked Portebello Sloppy Joes

Ingredients:

• 1 tbsp.+ 1 tsp. extra-virgin olive oil
• 1 large red onion, finely chopped + 1/2 small red onion, sliced, for garnish
• 3 garlic cloves, minced
• 1 tsp. gluten-free chili powder
• 1/4 tsp. salt
• 1 lb. lean ground sirloin
• 1 can ( 14 1/2 oz.) no-salt-added diced tomatoes
• 3 tbsp. no-salt-added tomato paste
• 1 tbsp. gluten-free Worcestershire sauce
• 4 smoked or regular Portobello mushroom caps (4 inches across)
• olive oil cooking spray

Makes 4 Servings

1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, chili powder, and salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the beef to the skillet and cook, breaking it up with a spoon, until almost all browned but still a little pink, about 3 minutes.
3. Stir in the diced tomatoes, tomato paste, and Worcestershire sauce. Simmer until the sauce is thickened and flavorful, 15-20 minutes. It should be we not soupy. 
4. Meanwhile, scrape the black gills out of the mushroom caps and cut the stems flush with the mushrooms. Spray the mushrooms inside and out lightly with olive oil. Cook the mushrooms in a sandwich press, hinged electric grill, or on a preheated stovetop grill pan until tender (but not shriveled), 6-8 minutes, depending on the thickness of the mushrooms.
5. To serve, place a portobello cap gilled-side up on a plane and top with a generous 1/4 cup of the sloppy Joe mixture. Garnish with onion slices, if desired. 

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach Diet have done it again by taking a classic comfort food and kicking it up a notch with bold flavors. These Sloppy Joes are delicious whether they are gluten-free or not. The diced tomatoes and the tomato paste are the key to making these Sloppy Joes flavorful. This gluten-free dish can be made in 30 minutes or less and can be enjoyed any night of the week. 

Southwestern Green Chile Cheeseburgers

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup fat-free salsa verde
• 1 1/2 tsp. chili powder
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 4 (1/2 oz.) slices reduced-fat Swiss cheese
• 4 small Romaine lettuce leaves 
• 4 light whole wheat buns, split and toasted
• 8 thin tomato slices
• 8 thin slices sweet onion

Makes 4 Servings (1 garnished burger per serving)

1. Mix together beef, salsa, garlic,chili powder, and salt in a large bowl just until well combined. With damped hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray grill rack or pan with nonstick spray and set over medium  heat. Put patties on grill and grill until browned. Turn burgers; top with Swiss cheese and grill until cheese is melted and instant-read thermometer inserted into side of burger registers 160 F, about 5 minutes longer. 
3. Place lettuce and burgers on bottoms of English muffins. Top each with 2 tomato slices, 2 onion slices, and tops of muffins.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are a take on gourmet burgers and they are delicious. The salsa verde in this burger is both spicy and flavorful and give the burger and extra kick of heat. If you want an authentic Southwestern flare, use Mexican or cheddar cheese in place of the Swiss cheese to add a more sharp flavor to the burgers. I also highly recommend grilling the onions alongside the burgers because grilled onions taste delicious on burgers. Don't forget to add freshly ground pepper to the burgers for a nice peppered crust. 

Key West-Style Roasted Chicken Salad

Ingredients:

• 3 tbsp. key lime juice
• 2 tbsp. taco sauce
• 2 tsp. extra-virgin olive oil
• 3/4 tsp. salt
• 3 cups sliced deli roast chicken breast
• 1 bunch arugula, torn
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• 1/2 cup chopped fresh cilantro

Makes 4 Servings (1 1/2 cups per serving)

Whisk together lime juice, taco sauce, oil, and salt in a serving bowl. Add the remaining ingredients and toss to coat evenly.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW in 20 Minutes Cookbook. This salad makes a flavorful and filling meal on a hot summer day. If you don't have deli roast chicken on hand, grill a chicken breast seasoned with salt and pepper, slice it and toss it in with the salad. Homemade taco sauce can be made up of ground chili powder, and cumin, garlic, salt, freshly ground black pepper and some pureed tomatoes and the sauce will be delicious. If you don't have arugula on hand, use kale or spinach and the salad will be just as flavorful and healthy. 

Mexican-Style Sloppy Joes

Ingredients:

• 1 tsp. extra-virgin olive oil
• 1/2 lb. lean ground beef
• 2 garlic cloves, minced
• 1 cup cut-up butternut squash, cut into 1/2-inch dice
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 1/4 cups mild or medium fat-free salsa
• 1 cup frozen corn kernels, thawed
• 2 multigrain English muffins, split and toasted
• 8 tbsp. shredded reduced-fat Mexican cheese blend

Makes 4 Servings (1/2 English muffin, 3/4 cup beef mixture and 2 tablespoons cheese per serving)

1. Preheat broiler or toaster oven.
2. Heat oil in a large skillet over medium heat. Add beef and garlic and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Stir in squash, chili powder and cumin; cook, covered, stirring occasionally, until squash is tender, about 8 minutes. Stir in salsa and corn; simmer, stirring occasionally, until flavors are blended, about 2 minutes longer.
3. Place English muffins, cut side up, on broiler rack. Top each with 2 tablespoons Mexican cheese blend and broil until chees is melted, about 1 minute. Spoon scant 3/4 cup beef mixture on each muffin half.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sloppy joes are a delicious guilty pleasure and a new twist on comfort food. Mexican food is comfort food and a guilty pleasure as are sloppy joes. Put them together and you have a new favorite comfort food. Who knew butternut squash could taste so good in sloppy joes. If you don't have ground beef on hand, ground chicken or turkey will work just as well. I also added minced garlic to the sloppy joes because garlic always makes everything taste better.

 

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.

Chicken Fajitas

Ingredients:

• juice of 2 limes
• 1 large garlic clove, minced
• 1 tsp. chili powder
• 1/4 tsp. red pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. boneless, skinless chicken breasts, cut lengthwise into strips
• 1 pint cherry tomatoes, coarsely chopped
• 1/2 cup chopped scallions
• 1 small jalapeno, seeded and minced
• 2 tsp. canola oil
• 1 small red bell pepper, cut into strips
• 1 small green bell pepper, cut into strips
• 4 (8-inch) whole wheat tortillas, warmed

Makes 4 Servings (1 fajita per serving)

1. Mix together 2 tablespoons of lime juice, garlic, chili powder, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon of black pepper in medium bowl; add chicken and stir until coated evenly. Cover and refrigerate at least 1 hour or up to 4 hours.
2. Meanwhile, to make salsa, combine tomatoes, scallions, jalapeno, remaining lime juice, and remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper in another medium bowl. Set aside to allow flavors to blend.
3. Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until softened, about 5 minutes. Transfer vegetables to medium bowl and keep warm.
4. Add remaining 1 teaspoon oil to skillet and heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook, turning occasionally, until chicken is browned and cooked through, about 6 minutes.
5. To serve, put one-fourth of chicken on each tortilla; top each with about 1/2 cup of vegetables and 1/2 cup of salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you're having a Mexican fiesta or have a craving for Mexican food, these treats are for you. Fajitas can be very filling and delicious when they are done right. If you have access to a grill, I highly recommend grilling your chicken and vegetables because grilled  chicken and vegetables is SO delicious. You can use pork, chicken or even turkey in these fajitas and they will be delicious no matter what.

Turkey, Black Bean and Mushroom Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 red bell pepper chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 3/4 lb. ground turkey breast
• 1 (28 oz.) can diced tomatoes
• 1 (15 1/2 oz.) can black beans, rinsed and drained
• 2 cups thinly sliced white or cremini mushrooms
• 1 tbsp. dark chili powder
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

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

1. Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 5 minutes.
2. Add tomatoes, beans, mushrooms, chili powder, cumin, oregano, salt, and pepper to Dutch oven; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Chili is a wonderful comfort food to enjoy during the cold winter months. It's warms you inside and out. This flavorful chili is made from ground turkey breast, five servings of vegetables and three different spices. Don't be intimidated by the ingredients in this dish. The chili is flavorful and delicious. The chili is even better the next day when you store it in the refrigerator because all the flavors blend together. You can even top this chili with shredded cheddar cheese, a dollop of sour cream or homemade guacamole to enhance the flavor of the chili.

Turkey Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1/4 tsp. ground cinnamon
• 1 (14 1/2 oz.) can low-sodium chicken broth
• 1 (28 oz.) can unsalted diced tomatoes
• 1 tbsp. tomato paste
• 1 lb. cooked turkey breast, skin removed, cubed (about 3 cups)
• 1 (15 oz.) can unsalted pinto beans
• salt
• freshly ground black pepper
• 2 scallions, thinly sliced (optional)

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

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cumin, chili powder, oregano, and cinnamon. Add broth, tomatoes, and tomato paste. Simmer, partially covered, until slightly thickened, about 30 minutes.
2. Add turkey and beans and their liquid; simmer 30 minutes more, stirring occasionally.  Season to taste with salt and pepper. Top with scallions, if desired. Serve hot or warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Ever wonder what to do with leftover turkey? You can use leftover white meat turkey with a few pantry items to make a delicious comfort food. The flavors blend very well together and the spices give the chili a nice kick to it. This chili is different because it has leftover white meat in it and it's actually good for you. You can buy unsalted pinto beans at your grocery store or at a health store. I highly recommend adding some shredded cheddar cheese topped with a spoonful of sour cream for a more filling meal.

Acorn Squash and Two-Bean Gratin

Ingredients:

• 1 small acorn squash (10-12 ounces)
• 1 (15.5 oz.) can black beans, drained and rinsed
• 1 (15.5 oz.) can pinto beans, drained and rinsed
• 2 tbsp. fresh lime juice
• 4 tsp. extra-virgin olive oil
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. ground coriander
• 1 1/2 tsp. dried oregano
• 3/4 tsp. salt
• 3 plum tomatoes, thinly sliced
• 1 cup shredded reduced-fat Mexican blend cheese
• 1/4 cup hulled pumpkin seeds

Makes 4 Servings (2 cups per serving)

1. Heat the oven to 450 F Bring a medium pot of water to a boil.
2. Meanwhile, halve the acorn squash lengthwise. Scoop out and discard the seeds and stringy strands. Thinly slice the squash crosswise, leaving the skin on.
3. Place the squash in the boiling water and cook until crisp-tender, about 3 minutes. Drain.
4. While the squash is cooking, in a large bowl, stir together the black beans, pinto beans, lime juice, oil, chili powder, coriander, oregano, and salt.
5. Add the drained squash and the tomatoes to the bean mixture and toss. Transfer to a 9 X 13-inch baking dish. Cover tightly with foil. Bake for 10 minutes, or until piping hot.
6. Uncover, top with cheese and seeds, and bake for 5 minutes longer, or until the cheese has melted. Serve hot.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This colorful dish can be enjoyed as a side dish or as a meatless main dish. This vegetarian gratin has four servings of vegetables, is flavorful and has the toppings of melted cheese topped with pumpkin seeds. A typical gratin has melted cheese topped with bread crumbs. The pumpkin seeds add some crunch to the gratin. Don't be intimidated by this dish. It may look a little messy but the end result is delicious.