Keto Chicken Fingers

Ingredients:

• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp. salt
• 1 lb. chicken breast tenders
• 1/2 cup fresh basil
• 1/4 cup parsley sprigs
• 1/4 cup blanched slivered almonds
• 1 clove garlic
• 1 jalapeno pepper, seeded (wear plastic gloves when handling)
• 1/8 tsp. sea salt
• 2 Tbsp. lemon juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. water
• Fresh basil, for garnish

Makes 4 Servings

1. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or boiler.
2. In a small bowl, combine garlic powder, onion powder and salt. Cut two 1/2"-deep slashes in each side of the chicken breast. Rub the spice mix on the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let sit for 10 minutes.
3. In a food processor, combine basil, parsley, almonds, garlic, jalapeno pepper and salt. Process until chopped. While the processor is running, add the lemon juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover and refrigerate until ready to serve.
4. Place the chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish with fresh basil.

WW POINTS VALUE: ? 

Note: This recipe appears on www.southbeachdiet.com/recipes. These chicken fingers are a healthy and flavorful take on traditional chicken fingers. They are not fried but broiled or grilled and are packed with flavorful herbs and spices as well as a jalapeno pepper. They are succulent and juicy and go great with a side of coleslaw. 

Stuffed Pepper Tacos

Ingredients:

• 4 bell peppers
• 1 lb. lean ground beef
• 1 sweet onion, diced
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• ½ cup pico de gallo
• 1 avocado, diced
• 4 Tbsp. cheddar cheese, shredded
• 4 Tbsp. sour cream
• 1 jalapeno, seeded and sliced (optional)

Makes 4 Servings (1 taco per serving)

1. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the diced onion  and garlic and cook for about 2 minutes.
2. Add the lean ground beef to the onions. Cook until brown and no longer pink.
3. Add the cumin and ¼ of cup water. Stir and simmer uncovered until the liquid is gone. Remove from heat. 
4. Prepare the bell peppers by slicing in half and removing the stems and seeds.
5. Assemble the pepper tacos by placing each bell pepper on a plate or sheet pan and filling each with the ground beef. 
6. Top each taco equally with cheddar cheese, pico de gallo, avocado, jalapeno and sour cream. Serve two pepper halves on a plate. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. Tacos are a delicious comfort food. These tacos are keto-friendly and gluten-free. You can enjoy tacos without the taco shells. If you stuff taco filling into raw bell peppers, they will hold together just as well and taste just as good as in a shell. Bell peppers are the ultimate low-carb vegetable because they are crunchy, colorful and add a touch of sweetness to your meals. You can use ground turkey in place of the ground beef and the tacos will be just as delicious. 

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.

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.

Chicken Fajitas

Ingredients:

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

Makes 4 Servings (1 fajita per serving)

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

WW POINTS VALUE: 5 pts.

 

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

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.

Blue Corn Nachos

Ingredients:

• 36 baked blue corn tortilla chips
• 1 (15 1/2 oz.)  can pinto beans, rinsed & drained
• 2 plum tomatoes, chopped
• 2 scallions, thinly sliced
• 1 jalapeno pepper, seeded & minced
• 1 cup shredded reduced-fat Monterey Jack Cheese
• 1/4 cup chopped fresh cilantro
• 1/2 lime

Makes 6 Servings (1/6 of nachos)

1. Preheat the oven to 400 F. Spray a 9 x 13-inch baking dish or 11-inch deep dish pizza pan with nonstick spray.
2. Arrange tortilla chips in single layer in prepared pan. Top evenly with beans, tomatoes, scallions, and jalapeno/
3. Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro and squeeze lime juice over.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Here's is a gluten-free taste of Mexico you can enjoy for lunch, dinner, or as a snack. Don't worry if these chips look messy. They are absolutely delicious and will quickly fill you up. I highly recommend adding garlic with hither vegetable mixture because garlic always makes everything taste better. Carnivores and vegetarians will devour these treats so make some extra servings.

Sunshine Chicken Stir-Fry

Ingredients:

• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 1 tsp. ground cumin
• 3/4 tsp. salt
• 3 tsp. canola oil
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 (12 oz.) bag mixed vegetables for stir-fry (carrots, snow peas, red bell pepper, & broccoli)
• 2/3 cup orange juice
• 2 tbsp. lime juice

Makes 4 Servings (1 cup per serving)

1. Combine the chicken, cumin, and 1/2 teaspoon of the salt in a medium bowl; mix well.
2. Heat a large a skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is browned and cooked through, 4-5 minutes. Transfer chicken to a plate.
3. Add the remaining 1 teaspoon oil to the same skillet and swirl to coat the pan. Add the garlic and jalapeno; stir-fry until fragrant, about 30 seconds. Add the mixed vegetables and stir-fry until crisp-tender, about 1 minute. Add the orange juice, lime juice, and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are tender, about 2 minutes. Add the chicken and cook until heated through, about 1 minute.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish is a fusion of Tex-Mex and the technique traditional Chinese stir-fry. Fusion is a very delicate technique that can either be really good or be a disaster. This meal wasn't great but it wasn't bad either. You do have your servings of vegetables and your protein in this dish. If you want to make this dish presentable, don't cut up the chicken. Just slice the chicken into thin strips and serve the vegetables on the side.



Grilled Shrimp Salad with Chile-Lime Dressing

Ingredients:

Shrimp:

• 1 1/2 tbsp. extra-virgin olive oil
• 2 tsp. minced garlic
• 1/4 tsp. crushed red pepper flakes
• 12-16 jumbo shrimp (1-11/2 lbs.) peeled & deveined, tails left on
• 4-6 scallions, each cut into two (2-inch) pieces

Salad:

• 2 tbsp. fresh lime juice
• 2 tbsp. extra-virgin olive oil
• 2 small jalapenos, seeded and minced
• 1/4 tsp. freshly ground black pepper
• pinch of salt
• 4 cups mixed greens, such  as frisse, mizuna, radish shoots, and raddichio
• 1 medium papaya, seeded and diced
• 1 medium avocado, thinly sliced
• 1 medium red bell pepper, diced

Special Equipment:

• 4 (12-inch) skewers

Makes 4 Servings (2 cups per serving)

1. For the shrimp: In a medium bowl, whisk together oil, garlic and red pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
2. For the salad: In a small bowl, whisk together, lime juice, olive oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, papaya, avocado and red bell pepper.
3. Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions onto 4 skewers. Lightly sprinkle shrimp and scallions with salt and pepper and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2-3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

WW POINTS VALUE: 8 pts. with or without the papaya

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook.  It may look a little chaotic but it's really delicious. If you're on Phase 1, omit the papaya and the salad will still be yummy. The combination of lime juice, olive oil, garlic and chiles is so nice because it's got a hot and cool feeling: heat from the chiles and coolness from the lime juice. The leafy greens and bell pepper add crunch and the avocado adds a touch of creaminess to the salad. This salad is an elegant gourmet salad that is worth the time and  effort. It's packed with color and flavor and your dinner guests will be very impressed with this sophisticated salad. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic Latin taste. For more information, visit www.TheImperialOlive.com.  It's also a great salad to cook when you're watching a  baseball game. I find that cooking a South Beach diet dish before watching your favorite sports team. It seems every time I cook a South Beach Diet dish, my team does well.

 

Jicama & Orange Salad

Ingredients:

• 1 1/2 lbs. jicama, peeled and cut into 1/2-inch dice
• 3 navel oranges, sectioned
• 2 medium cucumbers, peeled, seeded, and cut into 1/2-inch pieces
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1 medium jalapeno, seeded and minced
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. + 1 tsp red wine vinegar
• salt
• freshly ground black pepper

Makes 8 (1-cup) Servings

 

Toss together jicama, orange sections, cucumbers, cilantro, onion, jalapeno, oil and vinegar in a serving bowl. Season with salt and pepper to taste and serve.

 

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this salad for Cinco de Mayo and it was so nice. It was so clean and refreshing in my mouth, I felt like I was on a Mexican beach. Jicama is a Mexican root vegetable that has the texture of a potato and the flavor of an apple. Jicama is perfect in salads because of its sweet and nutty flavor and crunchy taste. The combination of jicama, oranges, cucumber and jalapeno make this salad a hot yet refreshing treat. As for what kind of olive oil to use, I recommend using Chipotle Infused Extra Virgin Olive Oil or Lime Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. For more info, visit www.TheImperialOlive.com. 

Tamale Casserole

Ingredients:

• 4 tsp canola oil
• 1 green bell pepper, seeded and chopped
• 2 red onions, chopped
• 1 jalapeno, seeded deveined and minced
• 1 garlic clove, minced
• 1/2 lb. ground turkey breast
• 1 cup tomato sauce
• 1 cup frozen corn kernels
• 3/4 tsp salt
• 1/2-1 tsp hot Mexican chili powder
• 2 cups water
• 2/3 cup stone-ground yellow cornmeal
• 1/3 cup shredded fat-free Monterey Jack Cheese

Makes 4 Servings

1. In a large skillet over medium heat, heat the oil. Saute the bell pepper, onions, jalapeno and garlic until softened, about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until browned, 5-8 minutes. Stir in the tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes. Transfer to an 8-inch-square baking dish.
2. Preheat the oven to 350 F. In a medium saucepan, bring 1 cup of the water and the remaining 1/4 teaspoon salt to a boil. In a medium bowl, whisk the cornmeal into the remaining 1 cup water. Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes. Spread over the turkey so that it is completely covered. Bake 25 minutes,  then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving.

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Tamales are a traditional Mexican dish made of different fillings such as chopped meat and vegetables. They are coated with masa, a traditional Hispanic cornmeal dough, and wrapped in a cork husk that is tied and steamed until the dough is cooked through. This version eliminates the corn husks and is made into a casserole. This comfort foos may look like a hot mess but it is absolutely delicious. This casserole is filled with lean protein and veggies and will quickly fill you up. You can use ground chicken or ground turkey in this recipe and the casserole will still be delicious. If you don't have any canola oil on hand, I highly recommend using Chipotle Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA because it will give the casserole an extra kick of heat. For more info, visit www.TheImperialOlive.com. 

Baked Turkey and Jack Cheese Chimichangas

Ingredients:

• cooking spray
• 1/2 lb. lean ground turkey
• 16 oz. fat-free canned refried beans
• 1 3/4 cups salsa
• 4 1/2 oz. canned mild green chili peppers, drained and diced
• 1 tsp chili powder
• 3 tbsp scallions, thinly sliced
• 1 cup shredded reduced-fat Monterey Jack cheese
• 8 large whole-wheat tortillas
• 1 cup salsa
• 1/2 cup fat-free sour cream

Makes 8 Servings

1. Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
2. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
3. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
4. Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
5. Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

WW POINTS VALUE: 5pts

 

Note: This recipe appears on www.weightwatchers.com. Who doesn't love comfort food whether it was Italian, Mexican, Chinese, etc? I was really craving comfort food with lean protien and I've always wanted to try these. These Chimichangas really hit the spot. They were so delcious and filling and I thoroughly enjoyed them. You don't need to fry this traditional Mexican comfort food. Bake the tortillas until they are lightly browned and crisp. The filling of this comfort food is so delicious with the cheese melted in with the salsa, beans, veggies and turkey. I highly recommend making your own salsa because it's fresh and you know what's in it. You can also use any kind of Mexican cheese in this dish and it  will still be delicious and you can also substitute black beans in place of the refried beans. I also highly recommend using fresh jalapeno peppers in place of the canned green chili peppers for a more authentic Mexican taste. Also, use as much sour cream as you'd like because you'll need it to cool off the heat in your mouth.

 



Pork and Poblano Chili

Ingredients:

• 1 1/2 lbs. poblano peppers (8-10 peppers), seeded and roughly chopped
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 6 garlic cloves, peeled
• 1 tbsp extra-virgin olive oil
• 4 lbs. lean pork, cut into  3/4-inch pieces
• 2 cups lower-sodium chicken broth
• 1 (28-ounce) can unsalted diced tomatoes, with liquid
• 2 tsp ground cumin
• 2 (15-ounce) cans canellini beans, rinsed and dried

Makes 16 (1-cup) Servings

1. Pulse poblano peppers in a food processor until finely chopped but not pureed; transfer to a large bowl. Pulse onion, bell pepper, jalapeno, and garlic in food processor until finelt chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.
2. Heat oil in a large, heavy-bottomed saucepan orr dutch oven over medium-high heat. Add pepper mixture, reduce ehat to medium, and cook, stirring occasionally, until vegetables are softened, 10-12 minutes. Stir in pork, broth, tomatoes and their liquid, and cumin. Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm.

WW POINT VALUE: 4pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was cleaning out the pantry and fridge this big football weekend and this chili looked too good to pass up. This chili is not your typical chili because it contains pork cut into small pieces and lots of vegetables including 3 kinds of peppers. mt mother and I had this chili for game day this past weekend and we LOVED it. This chili was packed with heat (not too much heat!) and flavor. It also quickly filled you up due to all the vegetables and with so little points. This chili is even better the next day when all the flavors are blended together. The pork also melts in your mouth which is SO good. I highly recommend serving this chili at your next game day party. This chili is filled with so much heat and flavor people will be going back for more. If your guests include Iron Chefs Jose Garces or Bobby Flay, they will be very impressed. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown at Boston College!

Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa

Ingredients:

• 1 tbsp white vinegar
• 4 eggs
• 1 tsp chili powder
• 1 garlic clove, minced
• 8 1/2 oz. cooke polenta, from a 17 oz prepared polenta log
• 1 tbsp extra-virgin olive oil
• 1 medium ripe avocado, diced into 1/4-inch pieces
• 2 medium ripe tomatoes, seeded and diced into 1/4-inch pieces
• 1/2 cup chopped tomatillos, boiled until soft (about 3 medium husked tomatillos)
• 1 small jalapeno, seeded and diced
• 1/4 cup sliced red onion, diced into 1/4-inch pieces
• 2 tbsp cilantro, chopped
• 2 tbsp fresh lime juice
• 2 tsp extra-virgin olive oil
• 1/4 tsp salt

Makes 4 Servings

1. To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Remove eggs to a plate with a slotted spoon; cover to keep warm.
2. To make polenta rounds, combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
3. To make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
4. To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.

WW POINTS VALUE:  8 pts

Note: This recipe appears on www.weightwatchers.com. Sometimes having breakfast for dinner is just what you're craving and it hits the spot. I love poached eggs and I love Mexican salsas. If you don't have polenta, use slices of toasted whole wheat bread instead and the points will be reduced. This is a very filling Mexican meal that your whole family will love and come back for more. Ths salsa is PACKED with flavor and it also goes great with chips, chicken, fish, pork and beef as well. So if you can't go to Mexico, let Mexico come to you with this dish.

Citrusy Hot Pepper Slaw

Ingredients:

• 1 large seedless orange
• 1/2 (3-pound) green cabbage, shredded (6 cups)
• 2 medium jalapenos, seeded and minced
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 salt
• 1/8 tsp freshly ground black pepper

Makes 4 (generous 1-cup) Servings

1. Finely grate zest from half of the orange over a medium bowl; set aside. Peel orange. Holding orange over a small bowl to catch juice, carefully cut along the membrane on both sides of each orange segment. Allow the freed segments to fall into the bowl.
2. Squeeze the remaining membrane over the bowl containing zest to extract and additional juice. Pour any juice from orange segments into the bowl with zest. Roughly chop orange segments and add them to the bowl with zest and juice.
3. Add cabbage, jalapenos, lemon juice, oil, salt and pepper to the bowl with the orange; toss well. Serve at room temperature. 

WW POINTS VALUE: 1pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have really become to enjoy salads and slaws. I used  tangerines in place of the orange and used lemon and lime juice for a more citrusy flavor and the slaw was yummy. I should warn you if you can't handle the heat, don't eat this slaw because it's packin' with heat!  

Grilled Chicken Fajitas

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lime juice
• 3 garlic cloves, minced
• 1/2 small jalapeno, seeded and minced
• salt
• freshly ground black pepper
• 1 large red bell pepper, quartered
• 1 large green bell pepper, quartered
• 1 large red onion, cut into 1/2-inch-thick rounds
• 2 tsp extra-virgin olive oil
• 4 (8-inch) whole-wheat tortillas

Makes 4 Servings

1. In a resealable palstic bag, combine chicken, garlic, and jalapeno; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinade and season lightly with salt and black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill chicken until cooked through, about 5 minutes per side. Transfer to a cutting board.
3. While chicken is cooking, in a medium bowl toss bell peppers and onion with oil. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15-20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.
4. Grill tortillas until warm and lightly browned, about 30 seconds per side. Wrap in foil to keep warm.
5. Slice chicken breasts into 1/2-inch-thick pieces. Place on the platter with vegetables and serve with warmed tortillas.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Cinco de Mayo is coming up and if you're looking for some good Mexican food, these fajitas are for you. I personally think that fajitas are the one of the national dishes of Mexico because they are so good. Chicken tastes so good when it's marinated in lime juice and garlic. The longer you marinate your meat, the more flavorful it will taste. You can also use any kind of chile with this recipe such as serrano or habenero and the fajitas will still be good. You can also use poblano peppers in this recipe if you'd like as well. I highly recommend serving salsa (Pico de Gallo or Fresh Pepper Salsa) or Chipotle Dip with these fajitas for an authentic Mexican taste. Celebrity chefs Jose Garces, Aron Sanchez and Bobby Flay would love these fajitas as well. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown @ BC!!

 

Endive Spears with Fresh Pepper Salsa

Ingredients:

• 3 medium tomatoes, chopped, with juices reserved
• 1 medium yellow bell pepper, finely chopped
• 2 large scallions, chopped
• 3 tbsp finely chopped fresh cilantro
• 1 small serrano pepper or jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/4 tsp salt
• 3 medium heads Belgian endive, separated into 24 largest leaves

Makes 8 (3-piece) Servings

1. Stir together tomatoes, bell pepper, scallions, cilantro, lime juice, serrano chile, garlic and salt in a medium bowl. Cover and refrigerate until ready to serve.
2. Arrange the endive leaves on a platter in a circular pattern. Place 1 heaping teaspoon salsa in the base on each leaf. Reserve the remaining salsa to spoon over the Soft Chicken Tacos (see Soft Chicken Taco recipe).

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Cinco de Mayo is approching and I am cooking up a storm of Mexican recipes this week. This is a great appetizer for everyone, especially vegetarians, because the salsa is so colorful and will fill you up. Belgian endive is a healthy alternative to chips and will quickly fill you up. You can also use red, orange or green bell pepper in this recipe if you can't access yellow bell peppers. You will never buy jarred salsa again at the supermarket because homemade salsa tastes SO much better. This salsa can be made up to 8 hours in adhead of time, refrigerated, covered until  ready to use. This salsa can be used on chicken, beef, pork, fish and eggs as well. This salsa will  also impress celebrity chefs like Bobby Flay, Jose Garces, Emeril Lagasse and even Aron Sanchez. Iron Chef Flay, I'm still waiting to challenge you to a Throwdown @ Boston College!!



Mexican Beef & Cheese Wontons with Salsa

Ingredients:

• cooking spray
• 2 tsp extra-virgin olive oil
• 1/2 lb. lean ground sirloin
• 2 oz. low-fat cheddar or Colby cheese, shredded (about 1/2 cup)
• 2 tbsp chopped jalapeno chiles, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 30 wonton wrappers
• 1/2 cup fat-free salsa

Makes 6 Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute.
3. Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 1 1/2 tablespoons of salsa per serving.

WW POINTS VALUE: 6 pts per serving

Note: This recipe appears on www.weightwatchers.com. I was watching my beloved Red Sox CRUSH the New York Yankees and I wanted to make some sophisticated game day food plus I love Mexican food. This is a clever twist on the classic nachos dish. It's kind of a fusion entree with the wontons of the East meets the beef filling of the West. These treats were very yummy with the cheese melted inside the baked wontons dipped in salsa. These treats are also great for a Cinco de Mayo party as well. You can also use ground chicken or turkey in place of the ground sirloin and the wontons will still be delicious. 

Guacamole

Ingredients:

• 1 ripe avocado, peeled (only the pulp)
• 2 tbsp tomatoes, finely chopped
• 1 tbsp white onion, finely chopped
• 1 tbsp coriander, finely chopped (1-2 leaves to garnish)
• 1 tbsp jalapeno pepper, seeded and finely chopped
• 2 tsp fresh lime juice
• salt
• freshly ground black pepper

Makes 2 Servings

In a mixing bowl, place avocado pulp and smash it all using a fork or potato masher; season with salt and pepper and add lime juice to avoid oxidation. Add the "pico de gallo" sauce: onion, tomato, jalapeno and chopped coriander. Stir well and garnish with cariander leaves. Serve immeadiately.

WW POINTS VALUE: 1 pt

Note: This recipe is somethis I learned at the Cocina Cosmopolita Culinray School in Playa Del Carmen, Mexico. Guacamole is the official appetizer of Mexico and it's important to master it. Guacamole can also be served as a side dish with chicken, fish, beef and even pork. I also learned that you can serve guacamole without the pico de gallo sauce. The jalapeno is for taste. Take out oall the seeds of the jalapeno to minimize the spiciness. Don't forget to wear gloves because your hands will burn. You can also use serrano or habanero chilies for the jalapenos if you want to turn up the heat.

Chicken Empanadas

Ingredients:

• Dough:
• 1 cup hot water
• 2 cups flour
• 2 eggs, lightly beaten
• Pinch salt
• Pinch of freshly ground black pepper

• Filling:
• 1 lb. ground chicken breast
• 1 medium onion, chopped
• 1 tsp chili powder
• 1 tsp ground cilantro
• 3 tbsp flour
• 1 cup milk
• 2 jalapeno peppers finely diced
• 1/2 tsp ground cumin
• 1 cup reduced-fat shredded cheddar cheese or any kind of Mexican cheese
• 1 (14 1/2 oz) can diced tomatoes
• olive oil for brushing

Makes 6 Servings

1. For the dough: Mix all the ingredients together and work dough until consistent. Set aside and let it rest for 20 minutes before forming the discos.
2. Preheat the oven to 350 F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place chicken, onion, chili and cilantro in skillet and cook until chicken is browned. stirring occasionally to break up meat, about 8 minutes. Remove chicken mixture from skillet and set aside.
3. Place skillet over medium-high heat and add flour. gradually aCarefully fold over the circle with contents into a semicircle. Add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
4. Remove skillet from heat; stir in chicken mixture, jalapenos, cumin, cheese and tomatoes.
5. Place the empanada dough on a floured counter top. Roll the dough out into a 1/8 inch thick layer.Cut the dough into circles with round cookie cutters or biscuit cutters.  Remove the excess dough from the cut out circle. Place your filling of choice in the center of the circle.
6. Crimp down the edges with a fork. If the edges won't stick together, wet your finger and rub it along the inside edge of the dough and try again.
7. Place the empanadas in a large baking dish. Brush empanadas with olive oil. Put dish in the oven and bake for 20-25 minutes. Serve hot.

WW POINTS VALUE: 5 pts (I hope!)

Note: This recipe appears on www.weightwatchers.com, sort of. The orginal recipe appears as Turkey Enchilada Pie but after studying the recipe I decided to go the route of empanadas. Ground chicken was on sale this week at the grocery store and I was in the mood for Latin food. Empanadas are either a  stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe.  Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese,  vegetables or fruits among others. I like to think of empanadas as pies and comfort fodd that will help you sleep at night. I learned how to make empanadas last year in aculinary class and I loved them. This was my forst attempt at making empanadas and my mom and I loved them. They were so filling and delicious it  was like having your own little version of a Mexican Chicken Pot Pie. I highly recommend making empanadas on the weekend because they are somewhat time consuming and they are perfect for this time of year for football season and the weather is nice enough to have the oven going on and to open the house up to air out the aromas.