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!

Greek Sloppy Joes with Feta & Whole-Wheat Orzo

 Ingredients:

• 5 oz. whole wheat orzo (3/4 cup)
• 4 tsp. extra-virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3/4 lb. lean ground sirloin
• 1 tsp. oregano
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground cinnamon
• 1 (14 1/2 oz.) can diced tomatoes with juice
• 3 tbsp. tomato paste
• 4 tbsp. crumbled feta cheese
• 1 scallion, thinly sliced

Makes 4 Servings 

1. Bring a medium saucepan of lightly salted water to a boil. Add the orzo and cook according to package directions. Drain well. 
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and beginning to brown, about 5 minutes. 
3. Add the beef and break up with a spoon. Sprinkle with oregano, cayenne, and cinnamon. Cook until the beef is almost browned but still a little pink, about 3 minutes. 
4. Stir in the diced tomatoes and their juice, tomato paste, and 1/4 cup water. Simmer until the sauce is thickened and flavorful, about 10 minutes. 
5. Divide the orzo evenly among 4 bowls and ladle the beef mixture evenly on top. Sprinkle each with 1 tablespoon feta and some scallion. 

WW POINTS VALUE: 6 pts. without the orzo, 8 pts. with the orzo

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Sloppy Joes are a wonderful comfort food when they are done right. These Sloppy Joes have a Greek flare to them and they are quite delicious. The whole wheat orzo takes place of the traditional bun and also give the Sloppy Joes a Mediterranean fare. These guilty pleasure comfort foods will become a new favorite at your table for lunch or dinner. 

Chicken, Shrimp & Chorizo Paella

 Ingredients:

• 1 tbsp. extra-virgin olive oil
• 2 (3/4 lb.) boneless, skinless chicken breast halves, cut in half crosswise
• 1/2 lb. extra-large shrimp, peeled & deveined
• 1/4 lb. chorizo sausage, cut into 1/4-inch slices
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 1 cup peas
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes, drained
• 1 1/4 cups reduced-sodium chicken broth
• 3/4 cup long-grain rice
• 8 small piemento-stuffed green olives sliced
• 1/2 tsp. saffron threads, crushed
• 1/8 tsp. smoked paprika
• 3 tbsp. chopped fresh parsley (optional)
• salt
• freshly ground black pepper

Makes 6 Servings (1 1/3 cups per serving)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate. Add the shrimp to the skillet and cook until browned, 1 1/2 minutes on each side; transfer to a separate plate. Add the chorizo to the skillet and cook until browned, about 3 minutes on each side; transfer to the plate with the chicken. 
2. Add the onion, bell pepper and garlic to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, broth, rice, olives, saffron, and paprika; bring to a boil. Add the chicken and chorizo; return to a boil. Reduce the heat and simmer, covered, about 15 minutes. 
3. Add the shrimp to the skillet and simmer, covered, until the chicken and chorizo are cooked through and the shrimp are opaque in the center, about 7 minutes. Fluff mixture with a fork and stir in the parsley, if using. Season with salt and pepper to taste. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Paella is considered the national dish of Spain and it's a wonderful comfort food that is full of flavor. Paella is a saffron-infused Valencian rice dish that is rich with ingredients such as chicken, seafood, sausages, vegetables and flavorful seasonings such as saffron and paprika. This version of paella is tasty, filling and deliciously satisfying. The original recipe calls for Keilbasa sausage but I used chorizo because chorizo is a traditional ingredient used in paella. I added peas to the paella for a more filling flavor. Red bell peppers are used in traditional paella but you can use any bell pepper in this recipe. I highly recommend using bomba rice in this recipe for an authentic Spanish flare. 

Summer Vegetable Barley Risotto

Ingredients:

• 1 cup onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 3/4 cups pearl barley
• 1/2 cup white wine (optional)
• 5 cups hot vegetable or chicken broth
• 1 bay leaf
• 1 1/2 cups diced tomatoes 
• 2 cups green vegetables of your choice
• 1/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• salt
• freshly ground black pepper

Makes 4 Servings

1. In a large skillet, sauté the onions in the olive oil until golden. Add garlic and cook until aromatic. Add barley and stir to coat. Add wine and reduce until dry.
2. Add about 1 cup of hot stock and the bay leaf to barley, just enough to come to the top of the grain. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 5 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 4 more cups of hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. This should take about 35 minutes.
3. Stir in the vegetables; cook until the barley is slightly creamy and just tender. This should take about 15 minutes. Increase heat slightly if the mixture is too wet. Just before serving, remove the bay leaf; stir in the greens and allow to wilt. Stir in the cheese and zest. Adjust seasoning with salt, pepper and lemon juice.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. Risotto is a delicious comfort food when it is done right. This is another version of the barley risotto and it's quite tasty. I used the combination of asparagus and tomatoes and it was very tasty, succulent and juicy. You can enjoy your risotto in the summer with the right vegetables. 

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. 

Creamy Tomato Soup with Parmesan Crisps

Ingredients:

Tomato Soup

• 2 Tbsp. olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp. dried basil
• 2 Tbsp. tomato paste
• 1 (14.5-oz.) can crushed tomatoes
• 3 cups chicken or vegetable stock
• ½ cup heavy cream
• Salt 
• freshly ground black pepper

Parmesan Crisps

• ¾ cup grated parmesan cheese

Makes 4 Servings

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes, or until translucent.
2. Add basil, tomato paste, salt and pepper to the pan and stir well to combine.
3. Add crushed tomatoes and stock, then increase heat to high and bring to a boil. 
4. As soon as the soup begins to boil, turn the heat to low, cover and let simmer for 15 minutes.
5. Turn off the heat and add heavy cream. With an immersion blender, puree the soup, being careful not to splash yourself with hot liquid. 
6. Preheat oven to 400°F. Line a sheet pan with parchment paper. 
7. Scoop 1 tablespoon of parmesan at a time onto the prepared pan to make 12 mounds, leaving 2 inches of space between each mound of cheese. 
8. Bake for 8 to 10 minutes, or until deeply golden. Allow to cool for 5 minutes on the pan before serving.
9. Ladle the soup into 4 bowls and serve with parmesan crisps on the side or crumbled over top. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com/recipes. Tomato soup is a wonderful comfort food that warms your inside. The parmesan crisps are complimentary to the Italian flavors of this velvety tomato soup. This soup is a keto-friendly version of a classic and will become a staple favorite in your kitchen. 

Spiced Lamb Loaf

Ingredients:

Meatloaf:

• 1 cup chopped zucchini
• 1/2 cup chopped carrots
• 1/2 cup chopped onions
• 1/2 cup diced tomatoes
• 1 lb. ground lamb
• 1 tbsp. minced garlic
• 1 cup grated Parmesan cheese
• 1/3 cup almond flour
• 2 eggs
• 2 tbsp. tomato paste
• 2 tsp. ground cumin
• 1/4 tsp. ground allspice
• 1 tbsp. lemon juice

Tzatziki Sauce:

• 1/2 cup plain whole-milk Greek yogurt
• 2 tbsp. fresh lemon juice
• 1 tsp. minced garlic
• 1 tbsp. chopped fresh dill
• 1/4 cup small-diced cucumber

Makes 8 Servings (1 slice per serving)

1. Preheat the oven to 400 F. 
2. Grease a loaf pan with olive oil and set aside. Put the zucchini, carrots, onions, and tomatoes in a food processor and pulse until softly textured and well combined. Transfer the vegetables to a colander and let drain for about 10-15 minutes, occasionally pressing with a clean towel to squeeze out any excess water. 
3. Place the vegetables in a large mixing bowl. With a rubber spatula or similar tool, mix in the lamb, garlic, Parmesan, almond flour, eggs, tomato paste, cumin, allspice, lemon juice, and salt and pepper to taste. 
4. When the mixture is uniform throughout, transfer it into the prepared loaf pan and  smooth it into an even layer. Place the loaf pan inside a larger baking dish and fill the dish with enough water to come halfway up the sides of a loaf pan.
5.  Bake for 60-70 minutes, until the loaf is golden and cooked through. 
6. In a small mixing bowl, whisk together the yogurt, lemon juice, garlic, dill, and salt and pepper to taste. Add the cucumbers and stir to combine. Transfer the mixture to the refrigerator until you are ready to serve. 
7. Carefully pour the excess oil from the loaf pan. Allow the loaf to cool for 10-15 minutes before removing from the pan. Slice the loaf into 8 even slices and serve with tzatziki on the side. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Meat loaf is a wonderful comfort food when it's done right. You can use ground beef, turkey, or lamb in this recipe and the meatloaf will be delicious. This meatloaf is packed with vegetables and other sorts of flavor. The tzatziki sauce adds a nice tang to the meatloaf. The loaf may be stored in the refrigerator for up to 4 days. If you want to freeze the loaf, place the individual spices on a baking sheet lined with parchment paper. Once they are frozen, they may be stored together in a large freezer-safe bag. 

Arroz Con Pollo

Ingredients:

• 4 (5 oz.) skinless bone-in chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 2 assorted bell peppers, seeded and chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 1/2 tsp. saffron seeds, lightly crushed 
• 1 (14 1/2 oz.) can diced tomatoes
• 1 cup reduced-sodium chicken broth
• 1 cup frozen peas
• 12 pimiento-stuffed green olives

Makes 4 Servings

1. Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8  teaspoon of the black pepper. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate. 
2. Heat the remaining 1 teaspoon oil in the same skillet. Add the bell peppers, onion, and garlic; cook, stirring frequently, until the vegetables begin to soften, about 7 minutes. Add the rice and saffron; cook, stirring constantly, about 1 minute. Add the tomatoes, broth, and chicken; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the liquid is absorbed and the chicken is cooked through, about 20 minutes. Stir in the peas, olives, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until heated through, about 1 minute. Remove the skillet from the heat and let stand, covered, for about 5 minutes. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Arroz con pollo is a traditional dish whose components vary from one region to another throughout Spain, the Caribbean, and Latin America. It is a popular one-pot comfort food that is made with flavorful ingredients such as chicken, onions, garlic and tomatoes are the base to which a variety of vegetables, such as bell peppers, peas and olives, are added. This dish makes a nice comfort food dish to enjoy on the weekend and will become a favorite. 

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. 

Bulgur-Beef Meatballs in Cinnamon-Scented Tomato Sauce

Ingredients:

• 1 lb. lean ground beef
• 3/4 cup + 2 tbsp. finely chopped fresh flat-leaf parsley
• 1/2 cup coarse bulgur
• 4 scallions finely chopped
• 1/4 cup fat-free egg substitute or 1 large egg beaten
• 4 garlic cloves, minced
• 4 tsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 large red onion, chopped
• 1/8 tsp. ground cinnamon
• 1 (14 1/2 oz.) can diced tomatoes
• 2 cups reduced-sodium chicken broth

Makes 6 Servings (4 meatballs & generous 1/2 cup sauce per serving)

1. Mix together beef, 3/4 cup of parsley, the bulgur, scallions, egg substitute, 2 teaspoons of garlic, 2 teaspoons of oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a large bowl. With damp hands, shape beef-bulgur mixture into 24 (1 1/2-inch) meatballs.
2. Heat remaining 2 teaspoons oil in large Dutch oven over medium-high heat. Add onion and cook, covered, stirring, until golden, about 6 minutes. Add remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and the cinnamon; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and boil 1 minute; stir in tomatoes. Add meatballs and broth and return to boil. Reduce heat and simmer, covered, until meatballs are cooked through, about 20 minutes.
3. With a slotted spoon, transfer meatballs to platter; keep warm. Bring sauce to boil. Cook, stirring occasionally, until reduced to 2 1/2 cups, 5-6 minutes. Remove Dutch oven from heat; return meatballs to pot and gently stir until coated with sauce. Sprinkle with remaining 2 tablespoons parsley.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are a new take on meatballs and they are quite tasty. They are full of flavor and they are succulent and juicy. If you don't have ground beef on hand, use ground turkey and the meatballs will be just as tasty. I do highly recommend pureeing the dice tomatoes and adding a touch of tomato paste to make the tomato sauce thicker. 

Spicy Tortellini & Roast Tomato Soup

Ingredients:

• 2 cups frozen sliced bell peppers and onions
• 2 garlic cloves, minced
• 2 cps reduced-sodium chicken broth
• 1 (15 oz.) can no-salt-added fire-roasted diced tomatoes
• 1 cup water
• 1/8 tsp. salt
• 1 1/2 cups refrigerated whole-wheat three-cheese tortellini (6 oz.)
• 2 tbsp. chopped fresh basil or cilantro
• 1 tbsp. sliced jalapenos

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

1. Combine bell peppers, onions, garlic, broth, tomatoes, water, and salt in a large saucepan. Bring to boil over high heat. Reduce heat; cover and simmer 5 minutes.
2. Stir in tortellini. Return to boil; reduce heat and simmer until tortellini are tender, about 8 minutes. Stir in basil or cilantro and jalapeno.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call comfort food that is quick and easy. This soup is something that you would order at a deli for lunch and it's delicious. I highly recommend using 1 cup each of sliced bell peppers and sliced onions for equal flavor and equal servings. If you don't want your soup to be spicy, omit the jalapeno and use no-salt-added diced tomatoes and the soup will still be delicious. Don't forget to sprinkle a little a touch of Parmesan cheese for an authentic Italian flare.

Sausage, Pepper, & Mushroom Paella

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 (13 oz.) package chorizo sausage, cut into 1/2-inch slices
• 1 large onion, chopped
• 1 (10 oz.) package sliced white mushrooms
• 2 red bell peppers, chopped
• 3 garlic cloves, minced
• 1 (8 oz.) package yellow rice mix
• 2 tsp. ground smoked paprika
• pinch saffron
• 1 cup reduced-sodium vegetable broth
• 1/2 cup dry white wine
• 1 (14 1/2 oz.) can diced fire-roasted tomatoes
• 1 cup frozen peas, thawed

Makes 8 Servings (1 cup per serving)

1. Heat 1 teaspoon of oil in a large Dutch oven over medium-high heat. Add chorizo and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to a plate.
2. Reduce heat to medium. Heat remain 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
3. Add rice to mushroom mixture, stirring until coated well. Stir in broth, wine, tomatoes, and chorizo; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. I have never been to Spain but paella is considered to be the national dish of Spain. Paella is so delicious when it's done right. Paella can be served for almost any occasion: game day, get togethers, movie night or even holidays. The original recipe calls for water but I substituted vegetable broth and dry white wine to make the paella more flavorful. I also added a touch a paprika and saffron for an authentic Spanish taste. The original recipe called for turkey kielbasa but I used chorizo for a more authentic Spanish taste. Paella is so delicious it will quickly become a favorite at your table.

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.

Tamale Pot Pies with Turkey & Pepper Jack

Ingredients:

• 1 1/4 lbs. ground skinless turkey breast
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (10 oz.) can diced tomatoes with green chiles)
• 1 (8 oz.) can no-salt added tomato sauce
• 1 cup fresh or frozen thawed corn kernels
• 1 tbsp. ground cumin
• 3/4 cup yellow cornmeal
• 1/4 tsp. salt
• 3 cups water
• 3/4 cup shredded fat-free pepper Jack cheese

Makes 6 Servings (1 pot pie per serving)

1. Preheat oven to 400 F. Spray 6 (8 oz.) ramekins or baking dishes with nonstick spray.
2. Spray a large skillet with nonstick spray and set over high heat. Add onions, garlic and turkey and cook, breaking up chunks of turkey with side of wooden spoon, until turkey is no longer pink, 5-6 minutes. Stir in diced tomatoes with juices, tomato sauce, corn, and cumin. Divide mixture evenly among ramekins.
3. Whisk together cornmeal, salt, and 3/4 cup of water in a medium bowl. Bring remaining 2 1/4 cups water to boil in medium saucepan over high heat; slowly whisk cornmeal mixture into boiling water. Reduce heat and simmer, stirring frequently, until thickened, 4-5 minutes. Remove from heat and stir in 1/2 cup Jack cheese.
4. Spoon cornmeal mixture evenly on top of turkey. Place ramekins on baking sheet and bake 8 minutes. Sprinkle remaining 1/4 cup cheese evenly over tops and bake until mixture is bubbly and cheese is melted, about 5 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. You can enjoy Mexican food without feeling guilty. Mexican food is a guilty pleasure and can be good for you when it's done right. These are a flavorful take on traditional chicken pot pies. These pot pies can be made and served in 30 minutes and can be enjoyed any night of the week. There's protein and five servings of vegetables in these pot pies so they are good for you. Don't forget to serve a glass of milk with these pot pies. The milk will cool the heat down in your mouth.

Tomato-Basil Soup

Ingredients:

• 2 all-purpose potatoes, scrubbed and cut into 1/2-inch dice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup packaged matchstick-cut carrots
• 6 cups reduced-sodium chicken broth
• 2 zucchini, quartered lengthwise and sliced
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 cup frozen cut green beans
• 1 cup frozen peas
• 1/2 tsp. freshly ground black pepper
• 1/4 cup lightly packed torn fresh basil
• 1/4 cup shredded fat-free Swiss cheese

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

 

Combine the potatoes, onions, garlic, carrots, and broth in a large saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, about 5 minutes. Stir in the zucchini, tomatoes, green beans, peas, and pepper; cook until the vegetables are tender, about 10 minutes longer. Remove from the heat; stir in the basil and sprinkle with the Swiss cheese.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Tomato soup is a wonderful comfort food when it's done right. This tomato soup is packed with vegetables and is flavorful too. I added minced garlic to this soup because garlic always makes everything taste better. I also recommend pureeing the vegetables in a food processor or blender to make this soup creamier and to give this soup a thick and flavorful texture. You can make this soup any night of the week and it can be enjoyed throughout the week during the cold winter months. It's perfect for lunch or dinner and you'll enjoy it again and again.

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.

Baked Beef Ziti

Ingredients:

• 12 oz. ziti
• 2 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/3 lb. ground beef
• 1 tsp. oregano
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (28 oz.) can crushed tomatoes
• 1 cup shredded part-skim mozzarella cheese

Makes 8 Servings (1/8 of casserole per serving)

1. Preheat oven to 350 F.
2. Cook ziti according to package directions. Drain and set aside.
3. Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes; drain off any fat and return pan to heat. Stir in oregano, thyme, rosemary, salt and pepper; cook until fragrant, about 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer 5 minutes longer.
4. Spread small amount of tomato-beef mixture in 4-quart casserole dish (just enough to cover bottom of dish); top with half of ziti. Layer with half of tomato-beef mixture, 1/2 cup of mozzarella, and remaining ziti. Top with remaining tomato-beef mixture and sprinkle with remaining 1/2 cup of cheese. Bake until heated through and cheese is melted and golden, about 30 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call Italian comfort food. Who does not like beef, pasta and tomatoes? The herbs make this dish more aromatic and flavorful. I highly recommend adding a touch of dried basil to this dish to add more Italian flare to this dish. I highly recommend making your own fresh pasta for this dish for a more comforting feeling. I also highly recommend adding a touch of Parmesan cheese on the top because Parmesan cheese always makes almost every Italian dish taste better. This dish is the perfect comfort food to enjoy in the cold winter months and is great to enjoy when you're watching football, basketball, hockey or for movie night.

Vegetarian Chili with Avocado Salsa

Ingredients:
Avocado Salsa:

• 1 medium avocado, peeled, pitted and finely chopped
• 1 small tomato, finely chopped
• 1/4 red onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp. chopped fresh cilantro
• juice of 1 large lime
• 1/4 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper

Vegetarian Chili:

• 2 tsp. extra-virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3/4 can (14-19 oz.) black beans, rinsed and drained
• 3/4 can (14 1/2 oz.) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 (4 oz.) can green chili peppers, chopped
• 2 tsp. dark chili powder
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 cup fat-free sour cream
• 1 lime, quartered
• 2 tbsp. chopped fresh cilantro
• 12 whole wheat pita crisps (Phase  2 or 3)

Makes 6 Servings

1. To make the avocado salsa: In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes.
2. To make the vegetarian chili: Meanwhile, heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes, broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa, sour cream and lime wedges. Sprinkle with the cilantro. Serve the pita crisps on the side, if using.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This chili is a wonderful dish that is flavorful and filling and a great way to kick-start your healthy lifestyle. If you love chili, you'll love this dish. You will not miss the meat in this chili. You will enjoy lots of flavor in this dish. You can also add a touch of shredded cheese on this chili for a little creamy goo and some sharp flavor too.

Slow-Cooker Pulled Beef

Ingredients:

• 1 (14.5 oz.) can no-salt-added diced tomatoes, drained, juices reserved
• 3/4 cup red wine
• 1 large red onion
• 1 medium red bell pepper, sliced
• 1 apple, peeled and cut into chunks
• 3 garlic cloves, minced
• 3/4 tsp. coarse kosher salt
• 1/4 tsp. freshly  ground black pepper
• 1 bottom round rump roast (3 1/2 lbs.)
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 tsp. chipotle chile powder

Makes 12 Servings (3/4 cup per serving)

1. In a 6-quart slow cooker, combine the diced tomatoes (without the juice), wine, onion, bell pepper, apple, garlic, 1/2 teaspoon of the salt, and the black pepper. Set to high and cook while you brown the meat.
2. Pat the meat dry. Untie the meat if it was tied as a roast and cut off any external fat. In a large skillet, heat the oil over medium-high heat until it shimmers. Sprinkle the remaining 1/4 teaspoon salt over bottom of the pan. Add the meat and lightly brown on all sides, including the ends, 5-7 minutes total.
3. Nestle the meat into the tomato mixture in the slow cooker. Add the reserved juice from the tomatoes to the skillet and stir to get up any browned bits. Pour the liquid over the meat. Sprinkle the meat with chipotle powder. Turn the heat to low and cook for 4 hours. Turn the roast over and cook on low until the beef is tender and you can pull it apart with a fork, 3-4 hours longer (check at 3 hours and if it needs more time, turn the roast over again and cook for another hour).
4. Remove the beef from the cooker and put onto a cutting board. When cool enough to handle, use two forks to pull the beef into shreds.
5. With an immersion blender, puree the sauce in the slow cooker (taste and add more chipotle powder, if desired), then return the beef to the sauce. Serve on its own or spoon over 1/2 cup cooked quinoa, if you like.

WW POINTS VALUE: 5 pts. without quinoa, 8 pts. with quinoa

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. If you love beef stew, this dish is for you. Beef stew is a wonderful comfort food to enjoy when it's done right. The people at South Beach have done it again with beef and comfort food. You can use any color bell pepper in this dish and it will taste just as good. If you don't want to add an apple in this stew, add diced carrots or parsnips and it will still hearty and delicious. This stew also makes nice leftovers too.