Smoky Mexican Seafood Cocktial

Ingredients:

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

Makes 8 Servings 

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

WW POINTS VALUE: 3 pts. 

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

Chicken Tostaditas

Ingredients:

• 1 large (6 oz.) boneless, skinless, chicken breast half
• 3 (8 inch) whole-wheat tortillas
• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 cup tomatoes in puree
• 1 chipotle chile in adobo sauce
• 1/2 tsp. ground cumin
• 1/4 tsp. ground coriander
• 2 tbsp. reduced-fat sour cream
• fresh cilantro leaves, for garnish

Makes 24 Tostaditas (4 per serving)

1. Heat the oven to 400 F.
2. Place the chicken in a medium saucepan with cold water to cover. Bring to a simmer over high heat. Reduce the heat and let the chicken simmer for 8 minutes, or until cooked through and opaque on the inside. Cool the chicken in the cooking water, then drain and shred.
3. Meanwhile, brush the tops of tortillas with 2 teaspoons of the oil. Cut each tortilla into 8 wedges and place on a baking sheet. Bake  for 7 minutes, or until crisp and golden brown.
4. In a medium skillet, warm the remaining 1 teaspoon oil over medium-low heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, chile, cumin, and coriander. Cook, stirring, until thickened, about 2 minutes. Transfer to a medium bowl and fold in the shredded chicken. Season with salt and pepper to taste.
5. Top each tortilla wedge with a spoonful if chicken mixture, then with a tiny dollop of sour cream. Garnish with a cilantro leaf. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These Latin flavored treats will quickly become a favorite in your household. They're fiery, flavorful and filling. If you don't have access to chipotle chiles in adobo sauce, use jalapeno peppers or any other chile in this recipe and your treats will be delicious. You can use turkey or pork in place of the chicken and the tostaditas will be delicious. You can prepare the chicken mixture a day ahead and refrigerate until ready to use. Just remember to warm it up before using. Don't forget the margaritas!

Pan-Seared Sirloin Steaks with Fiery Pepper Sauce

Ingredients:

• 3 scallions, cut into short lengths
• 1/4 cup packed fresh cilantro sprigs (leafy ends only)
• 3 garlic cloves, peeled
• 1 small chipotle in adobo (seeded, if desired, for less heat)
• 1 tsp. ground cumin
• 4 thin-cut sirloin steaks (about 5 oz. each)
• freshly ground black pepper
• 1/2 tsp. coarse Kosher salt
• 4 tsp. extra-virgin olive oil
• 2 medium bell peppers, cut into strips
• 1 (14.5 oz.) can no-salt-added diced tomatoes

Makes 4 Servings

1. In a mini food processor, combine the scallions, cilantro, garlic, chipotle, and cumin. Process to coarse paste.
2. Sprinkle the steaks with some black pepper and 1/4 teaspoon of the salt.
3. In a large skillet, heat 2 teaspoons of the oil over medium heat. add the steaks and cook until browned on both sides and medium-rare, 3-4 minutes total. Transfer the steaks to a plate.
4. Add the remaining 2 teaspoons oil and the bell peppers to the skillet. Cook, stirring frequently, until the peppers are just slightly softened, about 2 minutes. Add the scallion-chipotle paste, toss to coat the peppers, and cook until quite fragrant and the peppers are crisp-tender, about 2 minutes.
5. Add the tomatoes and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, for 5 minutes to thicken the sauce and develop the flavors.
6. Place a steak on each of 4 plates. Dividing evenly, top each steak with fiery pepper sauce.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. Here is another great dish to eat when you kick-start your healthy lifestyle. this quick and easy dish is full of protein, vegetables and flavor. This dish is also a compliment to Mexico too. The fieriness of the scallion-chipotle sauce will depend on the size on the chipotle pepper and whether or not you leave the seeds in. If you're on Phase 1, serve a side of spinach, broccoli or sautéed zucchini alongside the steak. If you're on later phases, serve grilled sweet potatoes alongside the steak. This dish is such a compliment to Mexico you will think twice about going to a Mexican fast food joint or your local steak house.



Grilled Pork Chops with Smoky Black Bean Relish

Ingredients:

• 6 boneless pork chops, cut 1/2-inch thick
• Kosher salt
• freshly ground black pepper
• 3 tbsp. fresh lime juice
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. extra-virgin olive oil
• 1 cup frozen whole-kernel corn, thawed
• 6 garlic cloves, minced
• 2 cups cherry tomatoes, quartered
• 1 (15 oz.) can black beans, rinsed and drained
• 1/2 cup sliced scallions
• 1/4 cup fresh cilantro, chopped
• 1-2 tsp. canned chipotle in adobo sauce, finely chopped

Makes 6 Servings

1. Trim fat from chops. Season chops with salt and pepper. In a small bowl, combine 2 tablespoons of the lime juice and cilantro; brush over chops.
2. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 7-9 minutes or until chops are done (160 F) and juices run clear. For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over medium heat. Cover and grill as above.
3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn; cook and stir for about 3 minutes or until lightly browned. Clear a spot in the center of the pan, reduce the heat, and add garlic; cook for 30 seconds.
4. In a large bowl, combine the corn mixture, tomatoes, black beans, scallions, 1/4 cup cilantro, chipotle peppers, and the remaining 1 tablespoon lime juice. Season to taste with kosher salt and pepper.
5. Serve chops with corn mixture.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a new healthy way to enjoy Mexican food. You get your share of colorful vegetables and your protein too. You can use chicken, turkey, or even fish in this recipe and your dish will still be delish. It may look messy but it's really delicious. You don't always have to enjoy Mexican food in a tortilla.

 

Chipotle Albondigas with Garbanzo Beans & Chard Soup

Ingredients:

Broth:

• 1 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 2 cups mushrooms, chopped
• 1 tbsp. garlic, chopped
• 1/2 tsp. ground cumin
• 1 1/2 tsp. chipotle in adobo sauce, chopped
• 2 (15 oz.) cans tomatoes, chopped
• 2 (15 oz.) cans low-sodium chicken stock
• 1 (15 oz.) can garbanzo beans, drains
• 2 cups chard, cut into 1-inch slices
• 2 tbsp. cilantro, chopped
• 8 lime wedges
• salt
• freshly ground black pepper

Meatballs:

• 1 tbsp. extra-virgin olive oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 tbsp. garlic, minced
• 1/2 tsp. oregano
• 2 tbsp. nonfat milk
• 1/4 cup fresh whole-wheat bread crumbs
• 1 egg, slightly beaten
• 1 1 /2 tsp. chipotle in adobe sauce, chopped
• 1 lb. ground turkey
• salt & pepper to taste

Makes 8 Servings (2 albondigas & 1 1/2 cups broth per serving)

1. For the broth: Heat a soup pot over low heat. Add olive oil, onions, mushrooms, and add a pinch of salt and pepper. Cook for 5 minutes until translucent. Add garlic and cumin; cook 1 minute until aromatic. Add chipotle, tomatoes, and chicken stock. Bring to a simmer. Add chickpeas; bring to a simmer. Add chickpeas; bring to a simmer. Add chickpeas; bring to a simmer. Cook for 15 minutes or until the flavors have melded.
2. While the broth is simmering, prepare the meatballs. Heat a sauté pan over medium heat; add olive oil, celery, and onion. Season with salt and pepper; cook until translucent. Add garlic and oregano; sauté 1 minute until aromatic. Set aside to cool. In a large bowl, combine milk and bread crumbs. Stir in egg, chipotle, cooled vegetables, ground turkey, salt, and pepper. Adjust seasoning. Form into 16 meatballs.
3. Bring broth to a simmer, stir in chard, add meatballs, and simmer gently until cooked though, about 15 minutes.
4. Serve a bowlful of broth with 2 meatballs. Garnish with chopped cilantro and a wedge of lime.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Albondigas soup is a Mexican meatball soup. Albondiga means meatball in Spanish. This Mexican soup is a healthy comfort food that you will enjoy. This soup may not look like Van Gogh but it tastes delicious with all the protein and vegetables. You can vary the vegetables in this soup depending on what you have in your kitchen or what's in season. You can use ground chicken or ground pork in place of the ground turkey. You can also use jalapeno peppers or chile powder in place of the chipotles. You can use corn or shredded zucchini in place of the mushrooms, spinach in place of the Swiss chard and replace the chickpeas with white beans or black beans. This is probably the healthiest soup you'll ever eat with all the vegetables in this dish. I highly recommend adding shredded cheddar, Monterey jack or any other Mexican cheese on top of the soup for more flavor and comfort. You don't always have to enjoy Mexican food in a tortilla. I also highly recommend using Chipotle or Lime-Infused Olive Oil from the Imperial Olive in this dish for an authentic Mexican flavor. For more information, visit www.TheImperialOlive.com.



South American Hanger Steak

Ingredients:

• 1 lb. beef hanger steak
• 1 cup lightly packed fresh cilantro leaves
• 1/3 cup orange juice
• 4 tsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 4 garlic cloves, minced
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 1/2 -2 tsp. canned chipotle in adobo sauce, finely chopped
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Trim fat from steak. Score both sides in a diamond pattern by making shallow cuts at 1-inch intervals. Place steak in a self-sealing plastic bag set in a hallow dish.
2. In a blender combine cilantro, orange juice, vinegar, olive oil, garlic, cumin, coriander, chipotle, salt, and pepper. Cover and blend until smooth. Pour orange juice mixture over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 2-24 hours, turning bag occasionally.
3. Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17-21 minutes or until medium doneness (160 F), turning steak once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.
4. To serve, thinly slice steak across the grain.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Forget going to the steakhouse; bring this upscale and exotic steakhouse dinner to your table. If you can't get to South America, bring South America to your table. South America is rich in history and culture. Spanish and Portuguese flavors blended with the culinary traditions or American Indians and African slaves include chipotles in adobo sauce, sweet citrus flavors, cilantro and spices such as cumin and coriander. This is a great steak to serve family and friends because it's packed with so much flavor. Serve this with potatoes and vegetables and you got yourself a dinner that's a winner. You can any kind of steak in this recipe as well as pork or chicken and your meal will still be delicious. Don't forget to wear gloves when working with chiles because chiles contain oils that can burn your skin and eyes.  

Chicken with Salsa de Pina

Ingredients:

• 1 1 /2 cups chopped pineapple
• 1-2 canned chipotle in adobo sauce, drained, seeded & finely chopped
• 2 tbsp. chopped fresh chives
• 1 tbsp. honey or agave nectar
• 1 tsp. finely shredded lime zest or lemon zest
• 2 tsp. fresh lemon or lime juice
• 4 boneless, skinless chicken breast halves
• 1 tsp. extra-virgin olive oil
• 1 tsp. dried thyme, crushed
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Make 4 Servings

1.  In a medium bowl, stir together pineapple, chipotle peppers, chives, honey, lime zest and juice. Let salsa stand at room temperature for 30 minutes.
2. Meanwhile, preheat broiler. Lightly brush chicken with olive oil. In a small bowl, combine thyme, salt and pepper. Sprinkle evenly over chicken;  rub in with your fingers.
3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 12-15 minutes or until chicken is tender and no longer pink (170 F), turning once.
4. Slice chicken and serve with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dinner that's packed with flavor and heat. Salsa de Pina is Pineapple Salsa. This dish makes a great weeknight or weekend dinner because it a colorful dish that quickly fills you up and it's easy to make. Who knew that chicken breast paired with juicy pineapple could be so delicious. You  can use any kind of chile pepper such as jalapeno or habanero peppers and your salsa de pina will still be firey and juicy. Don't forget to wear gloves when working with chiles because they contain oils that can burn your eyes and skin. If you do touch the chiles with your bare hands, immediately wash your hands with soap and water. You can also sauté  the chicken breast in a pan on top of the stove or grill them if you don't want to broil them. I also highly recommend adding garlic with the salt, pepper and thyme when seasoning the chicken because garlic always makes everything taste better. I highly recommend using flavored  olive oils such as Lime, Chipotle or Garlic Infused Olive Oil  (from the Imperial Olive in Williamsburg, VA) for more flavor. For more information, visit www.TheImperialOlive.com.

 



Tostados with Pork & Chipotle Cream

Ingredients:

• 1 (1-lb. ) pork tenderloin, trimmed
• 1 tsp. chili powder
• 1/8 tsp. salt
• 1/8 tsp. ground cinnamon
• 1/2 cup fat-free sour cream
• 1 tsp. minced chipotle en adabo
• 1 tbsp. lime juice
• 1/2 tsp. granulated sugar
• 1 cup fat-free canned refried beans, warmed
• 4 (6-inch) corn tortillas, warmed
• 2 cups sliced romaine lettuce
• 1 large tomato, chopped

Makes 4 Servings

1.  Cut pork tenderloin into 4 equal pieces. Slice each horizontally at the middle without cutting entirely through the meat  and open up each like a book. Combine chili powder, salt, cinnamon in a small bowl. Sprinkle onto pork, coating all sides.
2. Spray large skillet with nonstick spray and set over medium-high heat. Add pork and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let stand for 3 minutes; cut into strips.
3. Combine sour cream, chipotle, lime juice, and sugar in a small bowl. Spread warmed refried beans on tostados. Top with lettuce, strips of pork, and tomato; drizzle chipotle cream sauce evenly  over top of each.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These will be your new Mexican guilty pleasures instead of the other food you get at the other Mexican fast food joints. It's a very filling meal that's filled with protein and will quickly fill you up. You can use black beans in place of the refried beans but it may change the point value. You can use chicken, steak or even turkey in this tostada and it will still be good. 

Fishy Tacos with Tangy Cilantro Slaw

Ingredients:

• 1/2 cup light sour cream
• 1 tsp. minced chipotles in adobo
• 2 1/2 cups shredded red cabbage
• 1 large carrot, shredded
• 2 scallions, thinly sliced
• 1/2 cup chopped fresh cilantro
• zest and juice of 1 lime
• 2 tsp. canola oil
• 1/2 tsp. salt
• 1 pound skinless cod or halibut filet, cut into 1-inch pieces
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 8 (6-inch) corn or whole wheat tortillas, warmed

Makes 4 Servings

1.  Stir sour cream and chipotles en adobo together in small bowl.
2. Stir cabbage, carrot, scallions, cilantro, lime zest and juice, oil and 1/4 teaspoon of the salt in a large bowl.
3. Spray ridge grill pan with nonstick spray; set over medium-high heat until very hot.
4. Sprinkle fish with chili powder, cumin and remaining 1/4 teaspoon salt. Place on grill pan and cook, turning once, until fish is just opaque throughout, about 3 minutes per side. Divide fish evenly among tortillas. Top evenly with slaw and sour cream mixture.

WW POINTS VALUE: 7 pts. (2 tacos per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I have always wanted to try fish tacos and this recipe looked too good to pass up. Plus, I was cleaning out the fridge and had all the ingredient and some to make these. These were totally different yet so delicious. When I normally eat tacos, they usually contain beef but fish tacos filled with vegetables and the right seasoning really wake up my taste buds. You can use any kind of white fish in these tacos and it will still be delicious. I used tilapia and the tacos were nice. If you don't have any chipotles en adobo, use any other kind of chili. I recommend doing a few things in making these fish tacos: add garlic to the sour cream mixture because garlic always make everything better, I added cumin along with the chili powder because chili powder and cumin always add heat and flavor to any Mexican dish, add radishes or jicama for a more healthy vegetable crunch, and use the Chipotle Infused Extra-Virgin Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Grilled Filet Mignon & Chipotle Butter

Ingredients:

• 4 tsp unsalted butter, softened
• 1/2 small chipotle chile in adobo sauce, finely chopped, about 1/2-3/4 teaspoon
• 1 tsp grated lime zest
• 1/2 +1/8 tsp salt
• 4 (3-ounce) filet mignons (1/2-inch thick), trimmed of all visible fat
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

1.  Combine the butter, chipotle, lime zest, and 1/8 teaspoon of the salt in a small bowl; mix well. Wrap in plastic wrap, rolling to form a small cylinder. Freeze 10 minutes.
2. Set up a grill for medium-hot indirect heat, and spray  a nonstick skillet with nonstick spray; or heat a grill pan over medium-high heat. Sprinkle the filets with the remaining salt and pepper. Grill the steaks, 3-4 minutes on each side for medium-rare. Transfer to serving plates.
3. Slice the butter into disks and top each filet with a disk; serve immediately.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love a good steak dinner once in a while? Sometimes, the simple things in life are what make you happy. A quick and easy steak dinner is one of those simple things. This is a quick and easy dinner you can enjoy at home and it tastes just as delicious asit would at a restaurant. Chipotle chile peppers in adobo sauce are dried/smoked jalapeno chiles in a tomato sauce base. They are hot and smoky so a little bit of them can go a long way. The lime zest adds a touch of zing while the butter cools everything off. Serve this steak with some potatoes and veggies and you have a deliciously filling dinner.

 

 

Chipotle Beef Burrito

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 lb. lean ground beef
• 2 canned chipotle chiles in adobo, chopped, plus 2 tbsp sauce from can
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (1/2-pound) bunch spinach, chopped (6 cups)
• 4 whole-wheat tortillas
• 2 oz. shredded reduced-fat cheddar cheese (1/2 cup)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oil in a large shillet over medium heat. Add garlic and onion and cook until softened, about 3 minutes. Add beef and cook unti well browned, about 6 minutes; drain fat from pan.
2. Add chiles, adobo sauce, and beans to beef mixture; cook until beans are warmed through, about 3 minutes. Add spinach, cover, and cook until wilted, about 2 minutes. Season to taste with salt and pepper and remove from heat.
3. Heat tortilla in a skillet or microwave. Lay 1 tortilla on a serving plate. Top with 1/4 cup of the cheese and 1 cup of the beef mixture. Fold 2 sides of the tortilla in toward the middle and roll up tortilla to form the burrito. Repeat with remaining filling and tortillas. Serve hot.
    

WW POINTS VALUE: 8 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're ever in the mood for a quick Mexican food, DO NOT GO TO THE FAST FOOD JOINT!!! You can make this guilty pleasure comofort food in 30 minutes or less. Who does not love a burrito once in a while? These burritos are packed with flavor and heat from the smokiness of the chipotle. The black beans and the spinach give the burrito a healthy filling. I added garlic to this dish because garlic makes everything better. I also recommend adding sour cream and your favorite salsa to your burrito to cool off the smokiness of the chipotles. One bite of this burrito and you will never go out for Mexican fast food again. 

Chipotle Chili Dogs

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 lb. extra-lean ground beef
• 2 tbsp tomato paste
• 1 canned chipotle in adobo, plus 1 tsp sauce from can
• 3/4 cup low-sodium beef broth
• 4 reduced-fat beef hot dogs
• 4 whole wheat or whole-grain hot dog buns, lightly toasted (optional)

Makes 4 Servings

1. In a mediumsaucepan, heat oil over meduim heat. Add onions and garlic; cook, stirring occasionally, until translucent, 4-5 minutes. Add beef, increase heat to high, and cook, breaking up meat with a spoon and stirring until all pink is gone, 2-3 minutes more. Reduce the heat to medium and stir in tomato paste, chile, and adobo sauce. Add broth and bring to a simmer. Reduce the heat to low, cover, and cook unti lmeat is cooked through, about 5 minutes.
2. While chili is cooking, lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill hot dogs, turning occasionally, until lightly browned and heated through, 5-7 minutes. Serve hot dogs on buns, if using, topped with chili.

WW POINTS VALUE: 7 pts with bun & 5 pts without bun

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love a hot dog once in a while? Hot dogs get a bad name because of what kind of ingredients are in them and sometimes they don't taste good at all. However, when hot dogs are cooked right and are topped with a flavorful topping, they can be delicious. I wasn't terribly hungry and I had a craving fora hot dog. The weather was really nice to day and I wanted to cook something filling and delicious. This chili dogs totally hit the spot. Chili dogs have a reputation of giving you heatburn or some other weird feeling in your stomach; these won't. They are very sophisticated and leave you satisfied. if you don't have any beef broth, don't worry. I used dry red wine in place of the beef broth and it gave the chili a more sophisticated taste. I highly recommend serving these chili dogs at your next gathering because they are so delicious and people will be asking for seconds. 

Chipotle-Rubbed Steak Wraps

Ingredients:

• 1 tbsp chopped chipotle chiles in adobo, or more to taste
• 1 ( 1 1/4-lb.) flank steak, about 1-inch thick
• 2 large romaine lettuce leaves, shredded
• 2 medium plum tomatoes, chopped
• 1 tbsp reduced-fat sour cream
• 2 tsp fresh lime juice
• 1/4 tsp salt
• 4 (8-inch) whole-wheat wraps

Makes 4 Servings

1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for 1 hour.
2. Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4-5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice and salt.
4. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a light sandwich that packs a lot of heat but leaves you satisfied. Chipotles are smoked jalapeno chiles and adobo sauce is a sauce made from pureed chiles, vinegar and spices. Remember to wear gloves when dealing with chiles because your fingers will burn. I also recommend seasoning your steak with salt, freshly ground black pepper and crushed garlic because they make everything better. This sandwich hit the spot and put a sopisticated Latin taste to the ordinary roast beef wrap. You can also use arugula, spinach or any other leafy green in place of the romaine and it will still be delicious. I should also warn you that these chiles are literally smokin' hot they will clear your sinuses. So if you can't take the heat, these steak wraps are not for you.
 

Grilled Shrimp with Chipotle Dip

Ingredients:

Shrimp:

• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 3 scallions, chopped
• 2 garlic cloves, minced
• pinch of salt
• 24 medium shrimp, peeled and deveined

Chipotle Dip:

• 1 1/2 cups nonfat or low-fat yogurt
• 1/3 cup reduced-fat sour cream
• 1-2 canned chipotle chilies in adobo
• 1 tbsp fresh lime juice
• pinch of salt

Makes 8 (3-piece) Servings and 2 Cups dip

1. For the shrimp: Combine lime juice, oil, cilantro, scallions, garlic and a pinch of salt in a resealable plastic bag. Add shrimp and toss to coat. Marinate in the refrigerator at least 1 hour or up to 8 hours, turning occasionally.
2. For the chipotle dip: While shrimp are marinating, puree yogurt, sour cream, chilies and lime juice in a food processor or a blender; adjust heat by adding some of the adobo sauce from the can, if desired. Add salt to taste. Cover and refrigerate until ready to serve.
3. Heat a grill or grill pan to medium-high. Drain marinade from shrimp and discard. Working in batches, if necessary, grill shrimp until just opaque, about 3 minutes per side. Serve warm or at room temperature with dip

WW POINTS VALUE: 2 pts per Serving (with 4 tbsp dip)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I needed something to accompany the Edive Spears with Fresh Pepper Salsa and this recipe looked good and simple. It was simple and easy to make plus it was very tasty. This dip has a nice, smoky flavor to it and it's not to thick either. This chipotle dip can also be used in burritos, tacos and any other Mexican dish. Iron Chef Bobby Flay, I stil want to challenge you to  a Throwdown @ Boston College. can you here me now?!



Grilled Chipotle Onion Rings

Ingredients:

• 2 medium  onions, cut into 1/2-inch-thick rounds
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 canned chipotle chiles in adobo, rinsed, seeded, and minced
• 2 tsp fresh lime juice

Makes 4 (1/2 cup) Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. In a medium bowl, toss onions with salt and pepper (rings can separate). Grill onions, turning occsaionally, until lightly browned, 10-12 minutes. Return onions to bowl, add chiles and lime juice, and toss until the onions are well coated. Serve warm.

WW POINTS VALUE: 0 PTS

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The heat wave has escaped us for now and this recipe is perfect for your outdoor grill. You can use any kind of onion for this recipe. These are not your typical onion rings because they're not covered in batter or fried. Grilled vegetables has a noce flavor to them, especially these onion rings with the heat of the chipotle and tartness of the lime. When you're using an outdoor grill, remember to use a grill topper or grill basket so the onions won't fall through the grate.



Grilled Filet Mignon with Roasted Garlic and Chipotle Pepper Chimichurri

Ingredients:

 Filet Mignon:

• 4 filet mignons (6 oz. each)
• salt
• freshly ground black pepper
• Roasted Garlic and Chipotle Pepper Chimichurri (see recipe below)

Roasted Garlic and Chipotle Pepper:

• 1 head garlic
• 1 chipotle pepper in adobo sauce
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped flat-leaf parsley
• salt (optional)
• freshly ground black pepper

Makes 4 Servings

1. To make the chimichurri: Preheat the oven to 325 F.
2. Cut the top 1/4" off the garlic to expose the cloves, wrap loosely in aluminum foil, and bake for approximately 45 minutes until the garlic is lightly browned and very soft. Cool to room temperature, then squeeze out the roasted garlic.
3. Combine the garlic with the chipotle pepper in a food processor or blender, slowly drizzle in the oil, then stir in the parsley and season with salt and pepper.
4. To make the filet mignon: Preheat the grill.
5. Season the steaks with salt and pepper. Grill the steaks to desired doneness, about 4-6 minutes per side for medium-rare. Drizzle with Chimichurri sauce.

WW POINTS VALUE: 10 Pts.

Note: This recipe appears in the South Beach Diet Cookbook. This recipe is from the menu of Smith and Wollensky in Miami Beach courtesy of Chef Robert Mignola. I don't know if I perfected this dish but this recipe was delicious. There is something about roasted garlic and olive oil that has a nice aroma to it. You can make this chimichurri sauce goes great with and grilled beef, pork, chicken, vegetables or even fish. I should let you know that Chipotle Peppers are very spicy and you should use more or less according to taste. Chipotle peppers will also clear your sinuses.