Chicken Lasagna Cups

Ingredients:

• 6 chicken cutlets (thin cut)
• 1 cup shredded mozzarella, divided
• 1 cup sugar-free marinara sauce
• ¼ cup ricotta cheese
• ¼ cup cream cheese, softened
• 1 clove garlic, minced
• ½ Tbsp. Italian Seasoning
• ½ tsp. salt
• ¼ tsp. crushed red pepper
• ½ Tbsp. fresh parsley, chopped

Makes 6 Servings (2 cups per serving)

1. Preheat oven to 350°F. Coat a 12-cup muffin pan with nonstick cooking spray.
2. Place chicken cutlets on a cutting board. Using the smooth side of a mallet, pound cutlets to about ¼ inch thick.
3. Cut each chicken cutlet in half and lay them into the muffin tin cups, overlapping the ends to form bowls.
4. In a small bowl, mix together the ricotta cheese, cream cheese, ½ of the mozzarella, garlic, Italian seasoning and crushed red pepper.
5. Using a spoon, place about 2 tablespoons of the cheese mixture into each muffin cup.
6. Top each muffin cup with 2 teaspoons of marinara sauce.
7. Sprinkle the remaining mozzarella cheese on top of each muffin cup equally.
8. Bake for 25 minutes, until the chicken is cooked and the cheese is bubbly. Remove the lasagna cups from the muffin tin and place on a plate.
9. Garnish each lasagna cup with fresh chopped parsley. Serve warm.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeachdiet.com/recipes. You can have your lasagna and eat it too when it is properly done. Enjoying lasagna on a low-carb diet can feel like a dream but it is possible. These lasanga cups use chicken cups in place of the pasta and it's quite delicious and filling. If you don't have marinara sauce, any homemade tomato sucae, such as puttanesca sauce, will work just as well. Also, cottage cheese works just as well in place of the ricotta cheese. 

Zucchini Noodles with Tomato and Basil Cream Sauce

 Ingredients:

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

Makes 4 Servings (1 cup per serving)

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

WW POINTS VALUE: 2 pts. 

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

Cod with Almond-Basil Relish

Ingredients:

Relish:

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

Cod:

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

Makes 4 Servings (1 fillet per serving)

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

WW POINTS VALUE: 6 pts. 

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

Argentinian Grilled Flank Steak with Chimichurri Salsa

Ingredients:

• 2 lb. flank steak
• 1 tbsp. red wine vinegar
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh oregano
• 1 tbsp. freshly ground black pepper
• 1 tbsp. smoked paprika
• 2 tsp. granulated brown sugar
• salt
• freshly ground black pepper
• 1 recipe Chimichurri Salsa

1. Season meat with salt and pepper; let sit for 10 minutes. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside.
2.  Combine vinegar, garlic, oregano, black pepper, paprika, and brown sugar. Rub with marinade and let sit for 1 hour to overnight in the refrigerator. 
3. Remove the steak from the marinade (discard the marinade). 
4. For a charcoal grill, place meat on the rack of and uncovered grill directly over medium coals. Grill the steak for 4-5 minutes per side for medium-rare. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
5. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain. Serve with chimichurri salsa.

Chimichurri Salsa:

• 1 cup fresh Italian parsley, packed
• 1/4 cup fresh cilantro, packed
• 1 tbsp. fresh oregano leaves
• 2 tbsp. shallots, minced
• 3 garlic cloves, peeled and chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp. lemon juice
• 3/4 tsp. dried crushed red pepper
• 1/2 tsp. ground cumin
• salt 
• freshly ground black pepper

1. Finely chop parsley, cilantro, and oregano leaves. Place in a bowl and add remaining ingredients. Mix well.
2. Let sit for at least 2 hours before serving.

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Cookbook. This dish is better than what you would order in a steak house or at a nice restaurant. This dish is said to represent the taste of wine country. Chimichurri salsa is an uncooked sauce that hails from Argentina. This sauce is used in cooking and is made of chopped parsley, oregano, minced garlic, olive oil and red wine vinegar. Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. The steak is absolutely delicious and the chimichurri salsa is delicious. The salsa goes great with potatoes and grilled vegetables as well. If you a re looking for a wine to pair with this dish, a red wine such as syrah, merlot or cabernet from Pursued by Bear Wine. 

Grilled Hanger Steak with Chimichurri Sauce

Ingredients:

• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp. red wine vinegar
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. low-sodium beef broth or water
• 2 tbsp. finely chopped shallot
• 1 tbsp. fresh oregano, chopped
• 4 garlic cloves, minced
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. crushed red pepper
• kosher salt
• 1 lb. beef hanger steak
• freshly ground black pepper

Makes 4 Servings

1. For chimichurri sauce, in a small bowl combine parsley, red wine vinegar, olive oil, broth, shallot, oregano, garlic, lemon juice, and crushed red pepper. Season to taste with kosher salt. Cover and let stand at room temperature for 1 hour. ( or chill in the refrigerator for up to 48 hours; let stand at room temperature before using.)
2. Trim fat from steak. Score both sides of steak in a diamond patter by making shallow diagonal cuts at 1-inch intervals. Season meat with kosher salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 12-14 minutes or until medium doneness (140 F). For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. Serve steak with chimichurri sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This makes a great dinner any night of the week and will bring people to the dinner table. Chimichurri sauce is a traditional sauce from Argentina and is usually packed with fresh herbs and seasonings. You can use any kind or protein such as skirt steak, sirloin steak, pork tenderloin, chicken, turkey, and even some fish. If you're thinking about going out to the local steakhouse, DON'T! Make this for dinner and it will taste just as good and cost just as less.

Cheese Straws

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. crushed red pepper
• 5 tbsp. cold unsalted butter, cut into pieces
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 3-4 tbsp. cold water

Makes 16 Servings (3 cheese straws per serving)

1. Preheat the oven to 375 F.
2. Combine the flour, pepper and crushed red pepper in a food processor and pulse to mix. Scatter butter on top of seasoned flour; pulse until mixture resembles coarse crumbs. Scatter cheddar and Parmesan on top and drizzle with 3 tablespoons of water; pulse until mixture forms a ball, adding remaining 1 tablespoon water, if needed.
3. Turn dough out onto lightly floured work surface. With lightly floured rolling pin, roll dough into 9-inch square. With pizza cutter or knife, cut dough into 3 x 1/2-inch strips, making a total of 48 strips.
4. Place cheese strips about 1 inch apart on ungreased baking sheet.Bake until golden, about 15 minutes. With wide spatula, transfer cheese straws to wire racks and let cool completely. Cheese straws can be stored in airtight container up to 2 days.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This appetizers/snacks will quickly become a favorite. These cheese stick are packed with heat and flavor. They go great with any dish depending on what kind of cheese you use. If you're cooking Italian, use Italian cheeses with some Italian herbs. If you're cooking French cuisine, use Gruyere. If you're cooking Spanish, use manchego. If you're cooking American BarbeQue, use the extra-sharp cheddar. I also highly recommend adding minced garlic to this sticks because garlic always makes everything taste better.

 

Eggplant Rollatini

Ingredients:

• 2 eggplants (about 1 1 /2 lbs. each), peeled & each cut lengthwise into 4 slices
• 2 tsp. extra-virgin olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 1 cup fat-free ricotta cheese
• 2 tbsp. chopped fresh parsley
• 3/4 tsp. dried oregano
• 1 cup fat-free marinara sauce
• 1/4 tsp. crushed red pepper
• 1/3 cup shredded fontina cheese
• 2 tbsp. grated Parmesan cheese

Makes 4 Servings (2 rolls per serving)

1. Preheat the broiler. Line 2 baking sheets with foil; spray with olive oil nonstick spray. Arrange eggplant slices on prepared baking sheets. Broil 5 inches from heat, without turning, until deep golden brown, about 6 minutes; let cool.
2. Preheat oven to 375 F. Spray 9 X 13-inch baking dish with nonstick spray. Heat oil in a large skillet over medium heat. Add onions and garlic; cook, stirring, about 5 minutes.
3. Stir together ricotta, parsley, and 1/4 teaspoon of the oregano in a medium bowl; stir in onion mixture. Spread about 1/4 cup of ricotta mixture over pale side of each eggplant slice and roll up to enclose filling. Place eggplant rolls, seam side down, in prepared baking dish.
4. Stir together marinara sauce, remaining 1/2 teaspoon oregano, and the crushed red pepper in small bowl; spoon over eggplant rolls. Sprinkle with fontina and Parmesan. Bake until eggplant is browned and sauce is bubbly, about 30 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love Italian food, this dish is for you. Italy is rich in cuisine and Italy does culinary magic with vegetables and cheese. This dish is a nice comfort food that will be enjoyed by carnivores and vegetarians alike. You can use cottage cheese in place of the ricotta cheese and mozzarella cheese in place of the fontina and your meal will still be delicious. If you want to make this meal really filling, add a cup of cooked  whole wheat penne to this dish and it will really be yummy.

Pasta Primavera with Provolone

Ingredients:

• 1 tsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 1 green or red bell pepper, seeded & diced
• 1 medium zucchini, diced
• 1 cup coarsely chopped plum tomatoes
• 1/2 cup low-sodium chicken broth
• 1/4 tsp. salt
• 2 tbsp. finely chopped fresh parsley
• 1/4 tsp. dried oregano
• 1/4 tsp. crushed red pepper
• 3 cups hot cooked penne, farfalle, or medium pasta shells
• 1/3 cup shredded smoked provolone or other smoked cheese
• 1 tbsp. grated Parmesan cheese

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

1. In a large skillet over medium heat, heat the oil. Sauté the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.
2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper; bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Pour over the penne, then stir in the provolone and Parmesan.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Pasta Primavera translates to springtime pasta and it was created to feature fresh spring vegetables with pasta. This dish includes zucchini and bell peppers that are high in nutrients. This colorful dish is full of flavor it will quickly become a favorite any night. Vegetarians and carnivores will really love this dish with all the earthy flavors. I highly recommend using Roma tomatoes in this dish for an authentic Italian flare. You can also use any kind of Italian cheese in this dish and your meal will still be good. One bite of this dish will make you feel like you're in Italy.

Salsa Verde for Meat or Vegetables

Ingredients:

• 1/2 cup flat leaf parsley, leaves and thin stems only
• 1/4 cup combination of oregano, basil, and mint
• 2 tbsp. scallions, chopped
• 1 tbsp. capers, rinsed and chopped
• 1 tsp. lemon zest
• 1/2 tsp. garlic, minced or mashed
• 1 pinch crushed red pepper
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. water
• salt
• freshly ground black pepper

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

 

Finely chop all herbs; place in a bowl. Add remaining ingredients and stir to combine. Let sit for 15 minutes; then adjust seasoning as necessary.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appear in the New Sonoma Cookbook. Salsa Verde is a rustic Italian sauce that is used for any grilled proteins or vegetables to spice up the dish. It's a really nice sauce to have on hand whenever you want to make a quick and easy meal. If you add lemon juice or vinegar to the sauce, the sauce will become zestier. Add the juice or vinegar before serving because the acid in both the lemon and vinegar will make the herbs discolor.



Roasted Asparagus & Red Peppers

Ingredients:

• 1 lb. asparagus, trimmed and fibrous stalks peeled
• 1 large red bell pepper, seeded and cut into ½-inch strips
• 1 lemon
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper

Makes 4 (1/4 of vegetables) Servings

1. Preheat the oven to 400 F. Spray a nonstick baking sheet with nonstick spray.
2. In a large bowl, combine the asparagus and bell pepper strips; spray with nonstick spray. Squeeze in 1 tablespoon juice from the lemon, then add the oil, salt and crushed red pepper; toss well to coat.
3. Arrange the vegetables on the baking sheet. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl; grate in 1 teaspoon zest from the lemon and toss.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW New Complete Cookbook. Here's is another quick and easy side dish that is colorful and healthy to enjoy with any protein at dinner. It's always good to have a variety of vegetables in your freezer so you  can pull something out for dinner if you're in a rush or you've had a long day and you don't want to do a lot of prepping. Roasting vegetables is an easy way to maximize flavor without adding a lot of fat. Roasting helps to caramelize the natural sugars in the vegetables in order to bring out the sweetness. 

Beef Kebabs with Peanut Dipping Sauce

Ingredients:

• 1/2 cup reduced-sodium soy sauce
• 2 tbsp. granular brown sugar substitute
• 2 tbsp. granular sugar substitute
• 4 garlic cloves, minced
• 1 1 /2 lbs. sirloin steak, 1 1/2" thick, cut into 1" in pieces
• 1/2 cup creamy unsweetened natural peanut butter
• 3/4 cup water
• 3 tbsp. fresh lime juice
• 1 tbsp. finely chopped ginger
• 1/4 tsp. crushed red pepper
• 1 green bell pepper, cut into squares
• 1 red bell pepper, cut into squares
• 1 large onion, cut into wedges

Makes 4 Servings

1. Ina  shallow dish, combine  half od the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once.
2. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, lime juice, ginger, crushed red pepper, the remaining half of the sot sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and  the remaining 2 pressed garlic cloves. Cook, stirring constantly, until the mixture boils. Remove it from the heat.
3. Coat a grill rack with cooking spray. Preheat the grill to high.
4. Thread the steak, peppers, and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160 F and the juices run clear. Serve with the peanut sauce.

WW POITNS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can have your steak and eat it too when your on a diet. I don't like to think of this as diet food. I prefer to call it a healthy lifestyle that can be bold and colorful. These kebobs are bold and colorful. If you enjoyed peanut butter as a kid, you'll love this dipping sauce with the beef and vegetables. These kebobs are just as delicious without the peanut sauce as well. Don't forget to season the steak with salt and pepper to taste. 

Puttanesca Sauce

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 6 garlic cloves, minced
• 3 (14.5 oz.) cans crushed tomatoes
• 1/4 tsp. crushed red pepper
• 1/4 cup pitted kalamata olives, chopped
• 1/4 cup capers, rinsed and drained
• 2 tbsp. balsamic vinegar
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. fresh thyme, chopped
• 2 tsp. fresh marjoram, chopped
• 10 oz. dried multigrain pasta
• 1/4 cup finely grated Parmesan cheese

Makes 6 Servings

1. In a medium saucepan, heat olive oil over medium heat. Add garlic; cook for 30 seconds. Stir in tomatoes and crushed red pepper; bring to a simmer.
2. Stir in olives, capers, vinegar, salt and pepper. Return to boiling; reduce heat to low. Simmer, uncovered, about 30 minutes or until desired consistency. Stir in thyme and marjoram.
3. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot cooked pasta. Sprinkle with Parmesan cheese.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have really come to love Puttanesca sauce because it awakens your taste buds. This is the third variation of puttanesca sauce I've made this year and it never disappoints me. The key to what makes this sauce good is the combination of kalamata olives and capers mixed in with the tomatoes for a more Mediterranean flare. The sauce was a little too watery for my taste so I highly recommend adding tomato paste to the sauce to make it more thick. 

Sicilian-Style Beef Flank Steak

Ingredients:

• 1 lb. boneless beef  flank steak, cut 1-inch thick
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 2 tsp. fresh oregano, chopped
• 1/4 tsp. crushed red pepper
• 1 (15 oz.) can diced tomatoes
• 3/4 cup sliced pitted ripe olives
• 1 tbsp.capers, drained and finely chopped
• 2 tbsp.fresh flat-leaf parsley, chopped 

Makes 4 Servings

1. Trim fat from meat. Season meat with salt and pepper.
2. In a large skillet, heat olive oil over medium heat. Add meat, cook for 8-10 minutes or until browned, turning once. Remove meat from skillet.
3. In the same skillet, cook celery over medium-low heat about 4 minutes or just until tender. Add garlic, oregano, and crushed red pepper; sauté 1 minute until aromatic. Stir in tomatoes, olives and capers. Bring to boiling; reduce heat Simmer, uncovered, until liquid begins to thicken. Return meat and any accumulated juices to the skillet. Simmer, uncovered, for 5-10 minutes or until meat reaches desired doneness (135 F for medium-rare or 140 F for medium).
4. To serve, remove meat from tomato mixture; cut into thin slices. Stir parsley into tomato mixture in skillet; serve over meat.

WW POINTS VALUES: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy the flavors of  Sicily in your home without going out to a fancy Italian restaurant. This meal is even tastier than what you would get at a steakhouse. This meal is bursting with flavor with the tomatoes, capers and olives. I highly recommend using fresh tomatoes because fresh tomatoes are always better than canned tomatoes. You can also use sirloin steak, pork chops, pork tenderloin, or boneless chicken breasts and your dish will still be delish. I highly recommend using Garlic Infused Olive Oil from the Imperial Olive  for a more authentic Italian flare. For more information, visit www.TheImperialOlive.com.

 

1. 

Grilled Wine Country Sirloin Steaks with Cherry Tomatoes & Arugula Salad

Ingredients:

• 4 (6 oz.) boneless sirloin steaks, cut 1 inch thick
• kosher salt
• freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 tbsp. freshly chopped mint
• 1 tbsp. freshly chopped rosemary
• 1 tsp. crushed red pepper
• 2 tbsp. fresh lemon juice
• 1 tbsp. red wine vinegar
• 6 cups torn arugula leaves
• 1 cup celery, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp. shredded Parmesan or Asiago cheese

Makes 4 Servings

1. Trim fat from steaks. Season steaks with kosher salt and black pepper Place steaks in a large self-sealing plastic bag set in a shallow dish.
2. For marinade, in a small bowl combine 2 tablespoons olive oil, 1 tablespoon mint, rosemary and crushed red pepper. Pour over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator for 1-24 hours, turning bag occasionally.
3. For dressing, in a screw-top jar combine lemon juice, red wine vinegar, and remaining 2 tablespoons olive oil. Cover and shake well. Season to taste with additional kosher salt and black pepper. Set aside.
4. Drain steak, discarding marinade. For a charcoal grill, place the steaks on the rack of an uncovered grill directly over medium coals. Grill to 14- 18 minutes total for medium-rare doneness (145 F) or 18-22 minutes for medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.
5. Remove steaks from grill. Cover with foil and let stand for 5-10 minutes. Slice meat across the grain.
6. In a large bowl, combine arugula, celery. tomatoes and the remaining 1 tablespoon mint. Drizzle with dressing; toss to coat.
7. To serve, divide arugula mixture among four dinner plates; top with meat slices. Sprinkle with cheese.

WW POINTS VALUE: 13 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This was such a good salad. This steak salad takes about 30 minutes to make not counting the 1-24 hours to marinate the steaks in the red wine of your choice. This salad was so deliciously filling I didn't have a desire for dessert. I really loved how the reed wine marinated with the steaks seasoned in salt, pepper, rosemary and mint really enhanced the flavor of the steak. The vegetables in this salad really filled me up and also made it colorful as well. You can use a regular tomato in place of the cherry tomatoes, use spinach or romaine lettuce leaves instead of arugula, use balsamic vinegar in place of the red wine vinegar and your salad will still be delicious. You can also use feta or goat cheese in place of the Parmesan or Asiago cheese as well. The right cheese can enhance the flavor of the wine and steak. Plus, it gives the salad a creamy texture to it. You can also add 1/2 cup of radishes for extra crunch and more potassium. I used Zinfandel Red Wine to marinate the steak and it was delicious. the wine paring they suggest is Sangiovese but any red wine will be just fine.

Tuscan Tomato and Bread Soup

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3 lbs. fresh tomatoes cored and coarsely chopped, or 3 (14.5-oz.) cans diced tomatoes
• 12 cloves of garlic, minced (2 tbsp.)
• 1/4-1/2 tsp. crushed red pepper
• 2 (14-oz.) cans chicken broth
• 6 slices whole grain bread
• 1 tbsp. extra-virgin olive oil
• 4 cups zucchini or yellow squash, chopped
• 2 tbsp. chopped fresh oregano
• 2 tbsp. chopped fresh parsley
• salt
• freshly ground black pepper
• 1 oz. Parmesan cheese, shaved

Makes 6 Servings

1. In a 4-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Reserve 1 cup of the chopped fresh tomatoes or, if using canned tomatoes, reserve 1 can of tomatoes. Add remaining fresh tomatoes or undrained canned tomatoes, garlic, and crushed red pepper to hot oil in Dutch oven. Bring to boiling; reducing heat. Cover and cook for 15-20 minutes or until tomatoes are very tender, stirring occasionally. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Cool slightly.
2. Meanwhile, preheat the oven to 350 F. Cut or tear bread into 1-inch pieces. Place in a shallow baking pan. Bake for 10-15 minutes or until toasted, stirring occasionally. Set aside.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini; cook for 3-5 minutes or until lightly browned and crisp-tender. Set aside.
4. Transfer half of the tomato and broth mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining half of the mixture. Return all to the Dutch oven.
5. If using canned tomatoes, drain the reserved can. Add reserved or canned tomatoes, the cooked zucchini, oregano and parsley to pureed mixture. Season to taste with kosher salt and pepper. Heat through.
6. Divide the soup among six soup bowls. Top with bread pieces; garnish with cheese.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Sometimes a bowl of warm tomato soup is all you need to leave you satisfied.This soup is so deliciously rich you'll think there's cream in it. What makes this soup so rich and creamy is the pureed vegetables. The toasted bread gives the soup an extra kick of crunch. If you don't have any shaved Parmesan cheese, you can always used shredded Parmesan cheese and the soup will still be delicious. You can also toast the bread in a toaster and let them cool until you put them in the soup. The bread and the veggies will quickly fill you up. Since this is the Sonoma diet, the recommended wine to go with this dish would be Sauvignon blanc. Personally, I would drink any kind of  red or white wine with this soup because a glass of wine once in a while won't hurt you. One mouthful of this tomato soup and you'll never buy or eat canned  tomato soup from the store again.

 



Coconut Chicken

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 lb. chicken breast tenders
• 1 tbsp. chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3/4 tsp. dried cilantro
• 1 tsp. grated fresh ginger
• 1 tsp. finely grated lemon peel
• 1/8 tsp. cumin
• Pinch of ground turmeric
• 1 cup light coconut milk
• 2 tbsp. macadamia nuts, finely ground
• 1 tsp. granular sugar substitute
• 1/4 tsp. crushed red pepper
• 1 tbsp. tamarind paste
• 2 tsp. water
• sliced scallion for garnish

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
2. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until chicken is cooked through.
3. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.
5. Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I like to call better than takeout and better than your local Asian restaurant. This dish takes about 30 minutes to make and it's very aromatic when your cooking. I really love the flavor combinations of turmeric, cilantro, cumin, ginger, lemon peel, garlic and crushed red pepper mixed in with the coconut milk because the combinations are very exotic. Normally in Asian chicken dinners, it's usually a drumstick or a wing. Chicken breast tenders are used and they really satisfied me.  It was a different kind of chicken but it was nice and it quickly filled me up. I was full and satisfied I didn't have to go looking for food late at night. That's what good Asian food does to you: it leave you so full you're not hungry later on.

 

Shrimp Stir-Fry

Ingredients:

• 4 tsp canola oil, divided
• 2 tbsp. + 1 1/2 tsp low-sodium soy sauce, divided
• 3 garlic cloves, minced
• 1 1/2 lbs. medium peeled & deveined thawed or frozen shrimp
• 2 tbsp. minced fresh ginger
• 8 oz. white mushrooms, quartered
• 4 scallions, cut into 1-inch pieces
• 1 large bell pepper, any color, cut into thin strips
• 8 oz. snow peas, strings removed
• 1/4 tsp red pepper flakes

Makes 4 (2-cup) Servings

1. Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce and garlic in a large bowl; add shrimp and toss to coat.
2. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, about 2 minutes. Transfer to a plate.
3. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and re pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

WW POINTS VALUE 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Chinese takeout once in a while? You can make and eat your very own Chinese takeout at home without ever having to pick up the phone or even driving to the restaurant to pick up your order. Make sure your vegetables are prepared to cook because once they're ready, the dish only take 10 minutes to make. The shrimp cooks in a flash as well as the veggies, ginger and garlic. One bite of this dish and you'll never order Chinese takeout again.
 

Pasta Fra Diavolo

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 3 tbsp tomato paste
• 2 tbsp dry red wine
• 1/2 tsp granulated sugar
• 1/4-1/2 tsp crushed red pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 pound linguine

Makes 4 Servings

1. In a large saucepan over medium heat, heat the oil. Add the onion and garlic; cook stirring frequently, until golden, about 8 minutes.
2. Add the tomatoes, tomato paste, wine, sugar, salt and red pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 20 minutes. Stir in the parsley.
3. Meanwhile, cook the the linguine according to package directions. Drain and divide evenly among 4 plates. Spoon the sauce over linguine.

WW POINTS VALUE: 5 pts (1 cup and 3/4 cup sauce)

Note: This recipe appears in the WW New Complete Cookbook. I had a craving for a pasta dish and I came across this recipe by accident and it looked to good to pass up. Fra Diavolo is Italian for "Brother Devil" and is a spicy sauce that ius used in seafood or pasta. I loved this dish as did my mom. It was sophisticated comfort food with some spice. You may have seen this dish on the menu as Shrimp Fra Diavolo. I didn't add seafood to this dish but if you want toadd seaffod, stir 3/4  pound of peeled and deveined shrimp into the simmering sauce. Then return the sauce to a simmer and cook until the shrimp are just opaque in the center, about 3 minutes. If you add shrimp to this dish, the point value will increase 2 points.  According to Iron Chef Mario Batali, this sauce is  Italian-American and rarely served in Italy. This classic Italian-American dish can be made right in your own kitchen and everyone will be happy and fulfilled. If you're thinking about going out to that local Italian restaurant, DON"T! Stay in and cook this restaurant-quality meal. Buon Apettito!

Caprese Skewers

Ingredients:

• 3 oz. fresh mozzarella cheese, cut into 24 (1/4 to 1/2-inch) cubes
• 1 1/2 tsp extra-virgin olive oil
• 1/4 tsp dried basil or 3-4 fresh basil leaved, cut chiffonade
• pinch crushed red pepper flakes
• salt
• freshly ground pepper to taste
• 24 grape tomatoes, cut in half, crosswise

 Makes 8 (3-piece) skewers

Toss mozzarella with oil, basil and a pinch or two of red pepper flakes in a medim bowl. Season to tste with salt and pepper. Add tomatoes and stir gently to coat. Place 2 tomato halves and 1 mozzarella cube on each of 24 toothpicks, with cheese in between tomatoes. Serve at room temperature.

 

WW POINTS VALUE: 1pt. per 3-piece serving

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I learned how to makes homemade mozzarella in 30 minutes and I didn't want my cheese to go to waste. It was interesting to see how mozzarella was made but I don't think I'll be making homemade mozzareall anytime soon. Fresh mozzarella cheese, tomatoes and basil make a traditional Italian salad and this recipe is the perfect pasrty appetizer or light snack. These skewers are like having a taste of Italy in your mouth. I do recommend having a paper towel on hand because it will get messy when assembling the skewers.

White Wine Butter Sauce

Ingredients:

• 1 cup heavy cream or half-and-half
• 1 garlic clove, minced
• 3/4 cup white wine
• 2 tsp  crushed black peppercorns
• 4 tbsp butter or fat-free margarine
• Pinch of red pepper flakes
• 2 tsp flour
• 1 tsp lemon juice
• 1 tbsp capers

Makes 1 Cup

 

WW POINTS VALUE: Who knows?

Place the cream or half-and-half  and garlic in a small nonreactive saucepan. Bring to a boil and gently boil until reduced to 1/2 cup. Set aside. Meanwhile, in another nonreactive saucepan, boil the wine and peppercorns until the wine is reduced to about 1 1/2 tbsp. Whisk in the cream, and then, tablespoon by tablespoon, the butter. Stir in the lemon juice and flour to make the the sauce thicker. Season with a pinch of red pepper flakes, if desired, and salt. Add capers to the sauce before serving. Either drizzle over food or place along side the dish.

 

Note: This recipe appears in The New Legal Seafoods Cookbook. I was hungry and craving fish and I didn't want to make a complicated dish. I had just returned from vacation and I was so inspired by this delicious fish dish I had at an Italian restaurant. I had this Grouper Vicatta and I wanted to recreate this dish in my own way and this sauce looked like it came close. I added some ingredients tomake this sauce thick and it was delicious. I added the lemon and capers for more flavor and flour to thicken the sauce. This sauce is heavenly and can be served over chicken, fish, rice, vegetables and even pasta. If you have any sauce leftover, I highly recommend serving it over pasta and vegetables and it's so heavenly delicious.