Greek Lamb Loin Salad with Chilled Greek Olive Ratatouille

 Ingredients:

Lamb:

• 1 1/2 lbs. lamb loin, trimmed of all visible fat
• 1 tsp. extra virgin olive oil
• 2 tbsp. harissa paste
• salt 
• freshly ground black pepper

Ratatouille:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper chopped
• 1 Japanese eggplant, chopped
• 1/2 bulb fennel, chopped
• 2 oz. fresh minced garlic
• 1 tsp. extra-virgin olive oil
• 1 tbsp. tomato paste
• salt
• freshly ground black pepper
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 2 oz. balsamic vinegar
• 2 oz. pitted kalamata olives, chopped for garnish
• 4 oz. crumbled feta cheese, for garnish
• 8 sprigs fennel, for garnish

Makes 8 Servings

To make the lamb: Rub the lamb with the olive oil, harissa paste, salt and pepper. Wrap with plastic wrap and refrigerate.

To make the ratatouille: Saute the zucchini, squash, peppers, eggplant, fennel and garlic in the olive oil until soft but not overcooked. Drain off excess liquid and stir in the tomato paste. Cook 1 more minute. Lightly season with salt and pepper. Add the rosemary, basil, oregano, and 1 ounce of the vinegar. Place in a glass or stainless steel bowl and refrigerate overnight. 

To Serve: Preheat the grill.

Grill the lamb to the desired temperature and let rest for 10 minutes before slicing. Firmly press the chilled ratatouille into a ring mold ( or a nice round dollop in the center of a plate if no mold is available) with  a spoon, dividing up into 8 plates. Slice the lamb and arrange on top of the ratatouille. Garnish with the olives, cheese, remaining balsamic vinegar, and fennel sprigs. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. Grilled lamb has become a decadent guilty pleasure for me. This lamb dinner is literally a work of art. This recipe was developed by Executive Chef Geoffrey Cousineu of the Biltmore Hotel in Coral Gables, Florida. The grilled lamb is quite delicious along with the Greek olive ratatouille. The ratatouille is quite flavorful and delicious it goes well with chicken, pork, certain kinds of fish and even eggs. This dish will be a favorite in your house after eating this, trust me. 

Mediterranean Roast Chicken with Roasted Vegetables

 Ingredients:

• 2 oz. extra-virgin olive oil
• 1 oz. white wine
• 1 tbsp. Dijon mustard
• 2 tbsp. chopped rosemary, oregano, thyme, & marjoram
• 1 tbsp. chopped minced garlic
• 1 whole chicken, giblets and fats removed
• 1 cup carrots, peeled, cut into 3/4-inch cubes
• 2 cups fennel, cut into 3/4-inch cubes
• 2 cups celery root, peeled, cut into 3/4-inch cubes

Makes 4-6 Servings (4 oz. chicken & 1 cup vegetables per serving)

1. Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375 F.
2. Combine 1 ounce of oil, wine, mustard, herbs, and garlic. Season with salt and pepper. 
3. Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of the herb mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper. 
4. Place the chicken on the rack in the roasting pan in the oven. Cook for 10 minutes. 
5. Toss the vegetables with 1 ounce oil. Place around the chicken in the bottom of the pan. Every 10-15 minutes, baste the chicken with the juices and fat that have accumulated in the bottom of the pan, and turn the vegetables. Roast another 45-50 minutes until the juice runs clear or until the chicken is 165 F at the thigh or about 160 F at the breast. 
6. Let rest in a warm place for 15 minutes before carving. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Roast chicken and vegetables are a wonderful comfort food when they are done properly. The combination of white wine, olive oil, Dijon mustard, herbs and garlic makes roast chicken and vegetables an elegant comfort dinner to be served on fine dishes. Basting the chicken while it cooks will give the chicken an even color and keep the skin moist. You can use pork tenderloin, turkey, and any kind of white fish in this recipe and the dish will still be decadent and delicious. If you want to make this dish fully complete, serve 1/2 cup of whole-grain or brown rice. 

Western Burgers with Grilled Fennel and Spiced-Up Ketchup

Ingredients:

• 1/2 cup no-salt-added ketchup
• 4 tsp. red wine vinegar
• 1 large garlic clove, minced
• 1/8-1/4 tsp. red pepper flakes
• 2 tbsp. chopped fresh basil
• 1 tbsp. Worcestershire sauce
• 1 egg
• 2 tbsp. dried bread crumbs
• 1 lb. ground grass-fed bison
• salt
• freshly ground black pepper
• 1 fennel bulb, thinly sliced
• 3 tbsp. grated Parmesan cheese
• 4 light whole wheat hamburgers buns, split
• 8 small romaine lettuce leaves

Makes 4 Servings (1 burger per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Meanwhile, to make spiced-up ketchup, combine ketchup, vinegar, garlic, and pepper flakes in a small saucepan; bring to boil. Reduce heat to simmer until thickened, about 5 minutes. Stir in basil.
3. Combine Worcestershire sauce, egg, bread crumbs, bison, salt and pepper into 4 (1/2-inch thick) patties.
4. Place fennel on grill rack and grill, turning occasionally, until lightly charred and tender, about 8 minutes. Transfer to plate. Place patties on grill rack and grill 4 minutes. Turn and sprinkle evenly with Parmesan. Grill burgers until instant-read thermometer inserted into side of burger registers 160 F, about 4 minutes longer. Transfer burgers to plate. Place buns, cut side down, on grill rack and grill lightly until lightly toasted, about 1 minute.
5. Place bottoms of buns on 4 plates. Top each with one-fourth of fennel, 1 burger, one-fourth of ketchup, and 2 lettuce leaves. Cover with tops of buns.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are what I call gourmet American burgers. These burgers are flavorful, juicy and delicious. I added dried bread crumbs and an egg to make the burgers moist and to hold them together so the point value could be effected. I also added the Worcestershire sauce to make the burgers more flavorful. The Parmesan cheese adds a nice taste of saltiness to the burgers. Serve these burgers at your next gathering and they will be gone.

Roasted Salmon with Fennel and Lemon

Ingredients:

• (2 1/2-lb.) salmon tail-end fillets, about 1 inch thick
• 4 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small fennel bulb, very thinly sliced
• 1 lemon, thinly sliced
• 2 tbsp. chopped fresh dill
• dill sprigs and lemon slices for garnish

Makes 8 (6 oz.) Servings

1. Heat oven to 475 F.
2. Rinse salmon and pat dry. Using your fingers or tweezers, remove any small bones from the fillets. Rub oil all over the fillets (skin included). Sprinkle each fillet with salt and pepper.
3. Place one fillet, skin side down, on a wire rack over a baking pan, then layer fennel, lemon, and dill across the surface of the fillet. Place the remaining fillet, skin side up, on top of the first fillet. Using kitchen twine, tie the halves of the fish together so they stay in place while cooking.
4. Roast salmon (on the rack over the baking pan) until the skin appears lightly browned and fish is cooked through, about 20 minutes. Remove string, transfer to a serving platter, and serve hot.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a wonderful way to kick-start your healthy lifestyle. This dish is also perfect for spring with the lemon, fennel and dill. You can also grill the salmon, fennel and lemon and the meal will still be delicious. I highly recommend using Alaskan Sockeye salmon in this recipe because Sockeye is very meaty and it melts in your mouth when it is cooked right. Don't forget to serve your favorite grilled vegetables on the side. 

Manhattan Fish Stew

Ingredients:

• 1 small fennel bulb, thinly sliced
• 2 medium bell peppers, cut into 1/2-inch squares
• 1 small onion, halved and thinly sliced
• 3 garlic cloves, minced
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 cup chopped fresh tomatoes or canned no-salt-added diced tomatoes
• 3/4 tsp. salt
• 4 stripped bass fillets (6 oz. each)
• 1 1/2 tbsp. almond flour

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

1. In a large saucepan, over medium heat, combine the fennel, bell peppers, onion, garlic, and oil. Cook, stirring frequently, until the onion is softened, about 10 minutes.
2. Add the tomatoes, salt and 3/4 cup water. Bring to a boil. Top with the fish, reduce to a simmer, cover, and cook until the fish pulls apart in flakes but is still moist, about 5 minutes.
3. With a slotted spoon or spider, lift out the fish and vegetables, dividing among 4 shallow bowls.
4. Stir the almond flour into the liquid remaining in the pan until well combined. Spoon about 1/2 cup of the thickened broth over each serving of the fish and vegetables.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. This is what I call elegant fast food. Fast food can be good for you if you know what your eating. The total cooking time for this dish is about 35 minutes. The combination of fish and vegetables is delicious when you know what you're doing. The combination of fish, tomatoes, garlic and vegetables is absolutely delicious. The recipe calls for water but I highly recommend using dry white wine in place of the water and your stew will be even more flavorful. If you don't have stripped bass available, substitute grouper, cod, or any other white firm-fleshed fish and the stew will be delicious. 

Seafood-Stuffed Sole

Ingredients:

Stuffed Sole:

• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup chopped fennel
• 4 scallions, chopped
• 2 tbsp. chopped fresh parsley
• 1 1/2 tsp. basil
• 3 tbsp. chopped shallots
• 8 oz. large shrimp, peeled, deveined, and sliced into thirds
• 4 oz. bay scallops
• 1 cup whole wheat bread crumbs
• 1 egg, beaten
• 1 tbsp. lemon juice
• freshly ground black pepper
• 4 (6 oz.) sole fillets
• 1 cup dry white wine

Saffron Sauce:

• 1 tsp. extra-virgin olive oil
• 1 garlic clove. minced
• 1/8 tsp. saffron threads, crushed
• 2 tbsp. hot water
• 1/2 tsp. Dijon mustard
• 1/2 tsp. capers, rinsed and drained
• 1 tbsp. fat-free sour cream
• salt
• freshly ground black pepper
• 1 tbsp. chopped fresh parsley

Makes 4 Servings

1. To make the sole: Preheat the oven to 400 F.
2. Heat the oil in a large skillet over medium heat. Add the garlic, fennel, scallions, parsley, basil, and 2 tablespoons of the shallots. Cook for 4 minutes, or until the fennel is just tender. Add the shrimp and scallops and cook  for 2 minutes or until the shrimp and scallops are opaque and cooked through.
3. Remove the mixture to a bowl and stir in the bread crumbs, egg, and lemon juice. Season with the pepper.
4.  Place the sole, skin side up, on a work surface. Divide the stuffing into 4 equal portions. Slightly mound the stuffing in the center of each fillet and roll up the fillets jelly-roll style.
5. Coat a 1-quart baking dish with cooking spray. Sprinkle the dish with the remaining  1 tablespoon shallots and place the fillets, seam sides down, on top of the shallots. Pour the wine around the fillets. Cover with a piece of waxed paper.
6. Bakes for 15 minutes, or until the fish is opaque and flakes easily. Remove from baking dish and keep warm on a covered serving platter. Reserve the cooking liquid.
7. To make the saffron sauce: Heat the oil in a skillet over medium heat. Add the garlic and cook for 1 minute. In a cup, mix the saffron with the water and add to the skillet. Stir in the mustard, capers, and the reserved fish-cooking liquid. Cook until the liquid is reduced to about 2/3 cup. Remove from the heat and whisk in the sour cream. Season with salt and pepper. Spoon the sauce over the fillets and sprinkle with the parsley, if using.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call elegant dining and you can enjoy this dish at home. Don't be intimidated by the number of ingredients by this dish. This elegant dish is very easy to prepare and can easily be made in advance. The recipe calls for scallops and shrimp but you can substitute crab meat and the sole will still be delicious. I highly recommend making an extra batch of sauce to pour over the sole and the vegetables you plan to serve with the sole. I highly recommend serving this restaurant quality meal to family and friends because it's flavorful and elegant.

Pork, Orange & Fennel Salad

Ingredients:

• 2 tbsp. red wine vinegar
• 2 tsp. extra-virgin olive oil
• 2 tsp. water
• 3/4 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. freshly ground black pepper
• 4 cups lightly packed thickly sliced escarole
• 2 oranges, peeled & segmented
• 1 small fennel bulb, very thinly sliced
• 1/2 small red onion, thinly sliced
• 8 pitted Kalamata olives, halved
• 3/4 lb. roasted pork loin, trimmed and thinly sliced

Makes 4 Servings (2 cups salad & 1/2 cup pork per serving)

1. To make dressing, whisk together vinegar, oil, water, salt, oregano, and pepper in a small bowl; set aside.
2. Combine escarole, oranges, fennel, onion, and olives in a large bowl. Drizzle dressing over and gently toss until coated evenly. Divide salad evenly among 4 plates and top evenly with pork.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a refreshing salad that is both colorful and delicious. Don't be intimidated by the oranges or onions in this salad. The oranges add color and make the salad succulent and juicy. The dressing is simple, easy and delicious. The best thing about this salad is that the dressing is homemade and you know what is in it. You can make this salad any night of the week and everyone will be satisfied. Don't forget to season the pork with salt, pepper and garlic for flavor.



Knife-and-Fork Ratatouille Turkey Burgers

Ingredients:

• 1 large eggplant (about 1 1/2 lbs.), unpeeled
• 3/4 tsp. salt
• 1 1/4 lbs. gluten-free ground turkey breast
• 1 cup finely shredded zucchini
• 1/2 cup chopped grape tomatoes
• 2 tbsp. no-salt-added tomato paste
• 2 small garlic cloves, grated on a rasp-style citrus zester
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. ground fennel seed
• 1/2 tsp. dried thyme
• olive oil cooking spray

Makes 4 Servings

1. Cut the eggplant crosswise into 8 slices about 1/2-inch thick, cutting from the thickest part of the eggplant because these will be your hamburger "buns." Using 1/2 teaspoon of the salt, sprinkle both sides of the eggplant slices. Set aside on paper towels to drain a bit while you make the burger mixture.
2. In a large bowl, combine the turkey, zucchini, tomatoes, tomato paste, garlic, oil, fennel, thyme, and remaining 1/4 teaspoon salt. Gently but thoroughly combine. With moistened hands, form the mixture into 4 patties 4 inches across. Make the outer edges of the patties a little higher than the middles (the burgers will plump up as they cook).
3. Spray a large skillet with olive oil and heat over medium-high heat. Place the burgers in the skillet and cook for 4 minutes without turning. Flip the burgers, cover the pan, and cook for 4 minutes longer. Add 1/4 cup water, re-cover, and cook until the burgers are cooked through but still juicy, 3-4 minutes longer. Let stand, covered, for 2 minutes.
4. While the burgers are cooking, preheat a panini press, hinged electric grill, or large grill pan. (if not nonstick, spray very lightly with olive oil.) Working in batches (depending how big your press or grill is), cook the eggplant until nicely softened, 5-6 minutes (turning once or twice if on a grill pan).
5. Place each burger on a slice of eggplant and top with another slice of eggplant. If there are pan juices in the skillet, drizzle a little over the tops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in  the South Beach Diet Gluten Solutions Cookbook.  Who knew that a classic French dish could be made into a delicious gluten-free burger?! This burger is filled with vegetables and flavor and a great way to kick-start your healthy lifestyle. Remember when you grilled burgers and the buns and you used to put lettuce, tomato, mayonnaise, ketchup and mustard on your burger? You will not miss any of those toppings or condiments when you take a bite out of these elegant burgers. You can even grill these elegant burgers on your outdoor grill land they will be delicious. Grilled eggplant is a great substitute for grilled buns and a great way to add more vegetables to your diet. The herbs add a nice touch of flavor to the burgers as does tomato paste. The tomato paste is also a better substitute for ketchup. One bite of this elegant juicy burger and you'll be saying au revoir to fast food.

 

Spiced Pork Tenderloin with Grilled Vegetables & Salsa Verde

Ingredients:

• 1 lb. pork tenderloin, fat removed
• 1 tbsp. chopped oregano
• 1 tsp. finely chopped garlic
• 1 tsp. fennel seeds, ground
• 1 tsp. black peppercorns, ground
• 1 tsp. ground coriander
• 1 pinch cayenne pepper
• 1 tsp. orange zest
• nonstick cooking spray
• 1 recipe Grilled Vegetables
• 1 recipe Salsa Verde for meat or vegetables
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season meat with salt and pepper. Let sit for 15 minutes.
2. Combine oregano, garlic, spices, and orange zest in a small bowl. Rub generously over meat.
3. Preheat grill to medium high.
4. Lightly spray pork with nonstick cooking spray. Place on grill and cook 4 minutes per side, turning to establish grill marks on all sides evenly. Cook to an eternal temperature of 143 F for medium doneness. Let rest for 10 minutes.
5. Grill vegetables and arrange on a large platter.
6. Prepare salsa verde.
7. Slice meat on a bias 1/4-inch thick. Place on the platter with the grilled vegetables; top with salsa verde.

 WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This elegant meal only takes 30 minutes and is packed with flavor. he medley of flavors include coriander, orange zest, fennel seeds and cayenne or crushed red pepper flakes to kick the heat up a notch. The pork is really juicy and it melts in your mouth with the salsa verde. You can use this recipe with chicken, steak or even fish and it will still be delicious.

Grilled Beef Tenderloin with Quinoa, Green Beans & Roasted Peppers

Ingredients:

• 1 cup water
• 1/2 cup quinoa
• 2 cups fresh beans, bias-sliced into 2-inch pieces
• 4 beef tenderloin steaks, cut 1 inch thick (about 1 lb. total)
• 1 tbsp. fennel seeds, crushed
• 2 tbsp. extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 1 cup bottled roasted red &/or yellow bell peppers, drained and chopped
• 2 tbsp. red wine vinegar
• 1 tbsp. pitted kalamata olives
• 2 tsp. fresh flat-leaf parsley, chopped

Makes 4 Servings

1. In a medium saucepan, bring the water to boil. Add quinoa, season with salt and  pepper, and return to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and most of the liquid is absorbed. Remove from heat; set aside.
2. Meanwhile, pan steam the green beans. Place green beans in a covered medium saucepan; cook in a small amount of lightly salted boiling water for 5 minutes. Drain; submerse green beans in ice water to stop the cooking process. Drain well. Set aside.
3. Meanwhile, season meat with kosher salt and black pepper; sprinkle with crushed fennel seeds. Drizzle the steaks with 1 tablespoon of the olive oil.
4. For a charcoal grill, place steaks on the rack of an uncovered  grill directly over medium coals. Grill 10-12 minutes for medium-rare doneness (145  F) or 12-15  minutes for medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on a grill rack over heat. Cover and grill as above.
5. In a large bowl, combine cooked quinoa, green beans, roasted bell peppers, red wine, vinegar, olive, parsley, and the remaining 1 tablespoon olive oil.
6. Season to taste with kosher salt and pepper.
7. To serve, divide quinoa mixture among 4 dinner plates. Top with the steaks.

WW POINTS VALUE:  8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish is colorful in both looks and flavor. Here's a steak dinner that you will not find at your typical steak house. Don't be afraid of the quinoa. Quinoa is a small, sand-colored, grain-like product that is a protein packed with all amino acids necessary for the body to function. Quinoa is typically grown in South America and has a mild flavor that can be substituted for rice or grain for many dishes. The quinoa mixed in with the beans, roasted bell peppers and kalamata olives goes deliciously well with the steak. You can also use pork tenderloin, chicken, sirloin steak or any cut of beef in this recipe and your meal will still be delicious. I highly recommend adding 3 cloves of garlic mixed in with the salt, pepper and fennel seeds seasoned on the steak because garlic always makes everything taste better. As for the olive oil, I highly recommend using Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. 

Spinach Salad with Grapefruit, Fennel and Pomegranate Seeds

Ingredients:

• 1 small fennel bulb, stalks trimmed off and outer skin removed
• 2 medium pink grapefruits
• 1 tbsp. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 package (5 oz.) baby spinach leaves
• 1/2 cup pomegranate seeds

Makes 4 Servings

1. Cut and discard the core and the fennel bulb, then slice the bulb lengthwise into very thin strips; place in a serving bowl.
2. With a sharp paring knife, remove the peel and pith from the grapefruits. Working over a strainer set in a bowl, cut between the membranes to release the sections. Discard the membranes. Reserve 1 tablespoon of the grapefruit juice (squeeze the sections if you need more juice).
3. In a cup, combine the reserved 1 tablespoon juice, the vinegar and mustard. Slowly whisk in the oil. Season with salt and pepper.
4. Add the grapefruit sections, spinach and pomegranate seeds to the fennel. Drizzle with the dressing and toss to combine.

WW POINTS VALUE: 6 Pts.

 

Note: This recipe appears in the South Beach Diet Super quick Cookbook. This quick and easy salad is bursting with both color and bold flavors. This colorful salad can be enjoyed alone for lunch or dinner. I really loved how the pomegranates and grapefruit add zing to the spinach and fennel along with the dressing. Pomegranates and grapefruit also add a antioxidants such as Vitamin C. You can also use arugula or both spinach and arugula and your salad will still be delicious. If you really want to add a little more fruity flavor to your salad, I highly recommend using Blood Orange or Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA. for more information, visit www.TheImperialOlive.com.

 

Grilled Fennel with Mixed Olives

Ingredients:

• 2 large fennel bulbs, trimmed and cut lengthwise into 2-inch wedges (do not core)
• 1/8 tsp. salt
• freshly ground black pepper
• 1/2 cup pitted mixed olives, roughly chopped
• 1 tbsp. extra-virgin olive oil
• 2 tsp. grated lemon zest
• 1 1/2 tsp. fresh lemon juice

Makes 4 (3/4-cup) Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. Season fennel with salt and pepper. Grill until tender, 4-5 minutes per side. Transfer fennel to a cutting board and remove any tough core from wedges.
3. In a large bowl, toss fennel with olives, oil, lemon zest and lemon juice. Serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Just because it's cold outside, that doesn't mean you can't enjoy SOME summer cooking. You can make this dish indoors and it will still be yummy. I made this side dish alongside some seasoned pork chips and the combination was just delicious. This side dish goes well with chicken and meaty fish such as tuna, halibut, any kind of sea bass, cod, scrod or swordfish. This dish has a lemony-licorice taste to it along with the bursting flavors of the olives. This quick and easy side dish will certainly wake up your taste buds any time of the year.

Mixed Green Salad with Pomegranate Vinaigrette

Ingredients:

• 1 lb. mixed baby greens (16 cups)
• 1 medium fennel bulb, thinly sliced
• 3/4 cup pomegranate seeds
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. + 1 tsp. fresh lemon juice
• 1 tbsp. minced shallot or red onion
• 1 tsp. freshly grated lemon zest
• salt
• freshly ground black pepper

 

Makes 8 (2-cup) Servings)

1. Toss together green, fennel and pomegranate seeds in a large bowl.
2. Whisk together oil, lemon juice and zest, shallot and a pinch of salt in a small bowl. Allow dressing to sot for 10 minutes.
3. Just before serving, whisk dressing, pour over greens, and toss gently. Season with salt and pepper to taste, and serve.

WW POINTS VALUE: 2 Pts. per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This was a delicious salad for the holiday season because it had the bold flavors of lemon and pomegranate mixed in with vegetables. The pomegranates also add some sparkling juice to the salad. You can use any kind of leafy greens in this dish. I also highly recommend using Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more lemony vinaigrette. For more information, visit www.TheImperialOlive.com.



Shaved Fennel Salad with Seared Tuna and Parmesan

Ingredients:

Salad:

• 1 fennel bulb, shaved paper thin with a Japanese mandoline or meat slicer
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/8 tsp chopped thyme leaves
• 1 tsp chopped Italian parsley
• 2 tbsp shaved or shredded Parmesan cheese

 

Tuna:

• 1/4 tsp  salt
• 1 tbsp pink peppercorns
• 4 ouces tuna (fresh sushi grade)
• 1 1/2 tsp extra virgin olive oil

Makes 1 Serving

 

To make the salad: Mix the fennel, oil, lemon juice, thmye, parsley and cheese. Set aside in a cool place.

 

To make the tuna:

1. Sprinkle the salt and peppercorns on the tuna. Place a saute pan on high heat and add the olive oil. Place the tuna in the pan and allow to cook 30 seconds or 1 minute on each side. Remove from the pan and slice in 5 pieces.
2. Place the fennel salad on a flat plate and place the lices of tuna in the center of the salad. Serve immediately.
    

WW POINTS VALUE: 11 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. The original recipe appeared on the menu of Azul restaurant at the Mandarin Oriental Hotel in Miami and was created by Chef Michelle Bernstein. Chef Bernstein is no longer at Azul but you can still enjoy this dish in your own home. It's quick, easy and delicious. The tuna is packed with heat while the fennel salad cools off your palate leaving your taste buds refreshed. I used sashimi tuna in this recipe because I tasted sashimi at a party recently and I LOVED it! I also love how the flavors of olive oil, lemon juice, Parmesan cheese, and mixed herbs go very well together with the fennel and tuna. As for the olive oil, I used Organic Garlic extra virgin olive oil from The Imperial Olive in Williamsburg, VA and it made the dish even more delicious. This dish is so good I couldn't wait to have it again because of the flavor and texture of the tuna and fennel. I know this dish has a lot of points for a salad but it's packed with lean protein and fiber. You can enjoy a high-end restaurant quality salad at home in 10 minutes or less. One bite of this salad and you'll never have to go out to a high-end restaurant again.



Pork Chops with Fennel and Lemon

Ingredients:

• 4 (6-ounce) bone-in pork chops, about 1/2-inch thick
• 1 tbsp extra-virgin olive oil
• 1 large fennel bulb, sliced into 1/2-inch strips
• 1 small onion, thinly sliced
• 1 cup lower-sodium chicken broth
• 2 tbsp fresh lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook pork chops until lightly browned, about 2 minutes per side. Transfer to a plate.
2. Add fennel and onion to the same skillet and cook until lightly browned nd softened, about 3 minutes. Add broth and lemon juice, bring to a simmer, cover, and cook until fennel is crisp-tender, about 5 minutes. Uncover and simmer until liquid is reduced slightly, about 3 minutes.
3. Add pork back to the skillet and cook until heat through, about 2 minutes. Season with salt and pepper to taste and serve hot.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you need some fast food that has nice flavor and lots of protein, this meal is for you. Pork is the other white meat and it is delicious when it's cooked with the right flavors. If you don't have chicken broth on hand, substitute white wine and the dinner will be just as delicious. You can enjoy fast food that is good for you and leaves you satisfied.



Italian Turkey Burgers

Ingredients:

• Cooking spray
• 1 pound lean ground turkey
• 1/3 cup onions, finely chopped
•  2 garlic cloves, minced
• 2 tsp fennel seed
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 spray(s) olive oil cooking spray
• 2 small ripe tomatoes, red or yellow, thinly sliced
• 1 cup basil, fresh, leaves, torn or thinly shredded
• 4 reduced-calorie hamburger rolls
   

Makes 4 Servings

1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
2. In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.
3. Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.
4. To serve, top grilled rolls with burgers and tomato slices; garnish with basil.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears on www.weightwatchers.com. Sometimes you feel like having a juicy burger and it totally hits the spot. If you're ever craving a big, fat, juicy burger with lots of flavor, this one's for you. It's a different kind of burger in that it's made of ground turkey and has Italian flavor and seasonings in it. The fennel, onions and garlic give these burgers a taste like an Italian sausage. If you have to, add a pinch of bread crumbs to the burger meat to hold the burger together and add a little Parmesan cheese to give the burger a little more Italian flavor. I also recommend adding a little arugula or spinach leaves to give your burger more flavor and color. The addition of spinach, arugula, Parmesan and bread crumbs may affect the point values but they are worth it. one bite of these burgers and you'll never go to a fast food joint or Italian restaurant again.

 



Herb Roasted Pork Loin

Ingredients:

• 6 garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp dried fennel seeds
• 2 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/4 tsp salt
• 1 (3-pound) boneless center-cut pork loin roast

Makes 8 (6 oz) Servings

1. Position rack in middle of oven and heat oven to 350 F.
2. Combine garlic, oregano, fennel seeds, lemon zest, oil and salt in a small bowl. Mash until mixture forms a thick paste.
3. Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is opened, like a book.
4. Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed. Rub the remaining garlic mixture over the outside of the loin.
5. Roast pork until internal temperature reads 150 F, 1-1 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Italian food isn't always about pasta; there is so much more. Pork is such a universal ingredient it can go into any ethnic dish. I must say, Italian pork is delicious. The Italian flavors of rosemary, garlic and fennel make this pork so heavenly delicious it will make you wish you were in Tuscany. Don't be afraid to put on too much olive oil. You don't want your pork to be too dry. The pork is even better the next day as leftovers because the herbs are marinating in the pork overnight. I highly recommend serving Roasted Eggplant and Peppers and Warm White Beans with Rosemary with the pork for an authentic Tuscan dinner. And if you can, invite Mario Batali, Michael Chiarello, Scott Conant, Giada De Laurentis and I think they will be impressed.

Spanish Spice Rubbed Chicken with Mustard-Green Onion Sauce

Ingredients:

Mustard-Green Onion Sauce

• 1/2 cup aged white wine vinegar
• 3 tbsp Dijon mustard
• 1 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1/2 cup thinly sliced scallions
• 3 tbsp finely chopped flat-leaf parsley

Spanish Spice Rub

• 3 tbsp Spanish or regular paprika
• 1 tbsp cumin seeds, ground
• 1 tbsp ground mustard
• 2 tsp ground fennel seeds
• 2 tsp coarsely ground black pepper
• 2 tsp kosher salt

Chicken

• 8 bone-in chicken breasts, French-cut
• extra-virgin olive oil
• salt
• Spanish Spice Rub (above)
• Chopped Parsley, for garnish

Makes 8 Servings

To make the sauce: In a large bowl, whisk togther the vinegar and mustard. Slowly whisk in the oil until well combined and season with salt and pepper to taste. Fold in the scallions and parsley.

To make the spice rub: In a small bowl, whisk together the paprika, cumin, mustard seeds, fennel seeds, pepper and salt and set aside.

To make the chicken: Heat the grill to medium. Brush the chicken breasts with olive oil.  Season each chicken breast with salt on both sides. Rub each chicken breast on the skin side with the spice rub and place on the grill, rub-side down. Grill for 5-6 minutes or unil slghtly charred and a crust has formed. Turn the chicken breasts over, close the cover, and continue cooking for 6- minutes or until  justcooked through. Spoon someof the Mustard-Green Onion Sauce onto a platter and place the chicken breasts on top. Garnish with chopped parsley and serve the remaining sauce on the side.

WW POINTS VALUE 9 pts

Note: This recipe appears in the South Beach Diet Cookbook. It's summer and a great time to use the grill. I was also craving chicken but I didn't know what kind of recipe to have and I decided to go with this one. Spanish food is deliciously spicy and satisfying. A French cut means to make a cut along the chicken bone, exposing the flesh. My mom and I really enjoyed this dish. The Spanish Spice rub gave the chicken some heat while the Mustard-Green Onion Sauce gave the dish acidity and cooled the heat in your mouth. I highly recommend cuttng the scallions on the bias so the scallions will cook evenly and for a more eye-appealing look for the dish. This recipe also appeared on the menu of Iron Chef Bobby Flay's Bolo Restaurant & Bar. Bolo closed its doors in 2007 but it doesn't mean you can't enjoy an Iron Chef's dish at your table. Bobby Flay's recipes never disappoint. Iron Chef Flay, if you're reading this, I loved this dish AND I still want to  challenge you to a Throwdown @ Boston College!