Tex-Mex Steak Salad with Salsa Dressing

Ingredients:

• 1 1/2tsp. ground coriander
• 1 tsp. ground cumin
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 (1 1/4-lb.) sirloin steak
• 4 tsp. extra-virgin olive oil
• 1 cup whole fresh cilantro leaves
• 1 cup julienned jicama
• 2 plum tomatoes, diced
• 1/3 cup prepared no-sugar-added black bean salsa
• 2 tbsp. fresh lime juice
• 1/2 avocado, cut into 1/2-inch dice

Makes 4 (1 1/2 cup Servings)

1. In a small bowl, sir together coriander, cumin, oregano, salt and pepper. Rub the mixture into both sides of the steak.
2. In a medium skillet, heat 1 teaspoon of the oil on medium high. Add the steak and cook for 2-3 minutes preside for medium-rare (longer for more well-done). Transfer to a cutting board and let stand for 5 minutes.
3. Meanwhile, in a large bowl, combine the cilantro, jicama, tomatoes, salsa, lime juice, and remaining 3 teaspoons oil.
4. Thinly slice the steak, add to the bowl, and toss to combine. Divide the salad evenly among 4 plates and scatter the avocado evenly over the tops.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This filling salad can be enjoyed for lunch and dinner. Don't be intimidated by this salad. it may look messy but it's really delicious. It's got lots of protein and vegetables. Jicama is a root vegetable that is often found in the Latin American section or in with the onions & potatoes in the produce section. Use a good vegetable peeler or a sharp pairing knife to remove the brown papery skin before cutting it into matchstick-size pieces. The avocados will get mushy when mixed in with the salsa and tomatoes. The steak is nice and spicy with or without the salad. Don't forget to  season the steak with salt and pepper for taste. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Jicama Hash Browns

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, diced
• 1 medium jicama, (12 oz.)
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Makes 4 (1/2-cup) Servings

1. In a large skillet, heat oil over medium heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender, about 7 minutes.
2.  Meanwhile, peel the jicama, then shred on the large holes of a box grater.
3. Add the jicama to the pan with the vegetables and cook, stirring, for 1 minute. Add 1/4 cup water, the salt, and the black pepper. Cook, stirring frequently, until the jicama begins to brown and is crisp-tender, about 7 minutes. Serve warm.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Don't be afraid of this side dish. It's really yummy and it's a great alternative to your typical hash browns. If you're starting your healthy lifestyle, this is a nice side dish that you can enjoy for breakfast, lunch, dinner or even as a snack. Jicama is a nonstarchy vegetable that can be found in Latin supermarkets or with the potatoes or the onions. Don't forget to peel the jicama to remove the skin. These hash browns are full of flavor and nice and crunchy too. I highly recommend adding 1-2 garlic cloves along with the onions and peppers because garlic always makes everything better. You can also use any color bell pepper is this dish and it will still be delicious. These hash browns go well with steak, chicken or eggs.

Southwestern Skillet Turkey

Ingredients:

• 4 tsp. extra-virgin olive oil
• 1 lb. turkey breast cutlets, cut crosswise into 1/2-inch-wide strips
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 (1/2-lb.) jicama, peeled and cut into thin matchsticks
• 1 medium sweet onion, cut into very thin half-rings
• salt
• freshly ground black pepper
• 2 cups cherry tomatoes, halved
• 1/3 cup chopped cilantro

Makes 4 (1 1/2-cup) Servings

1. In a large skillet, heat the oil over medium-high heat. Add the turkey and sprinkle with the cumin and cayenne. Cook, stirring, until the spices are fragrant, about 30 seconds. Stir in the jicama, onion, and salt to taste. Cover and cook for 3 minutes to slightly wilt the onion. Stir in the cherry tomatoes, cover, and cook for 2 minutes longer.
2. Uncover, stir, and cook for another 2 minutes to concentrate the liquid in the bottom of the pan. Stir in the cilantro and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a yummy way to kick-start your new lifestyle. I say lifestyle instead of weight loss because eating healthy meals that fill you up and taste better than fast food and takeout is a lifestyle. You can use turkey or chicken in this dish and it will still be delicious. This meal has a Latin twist to stir-fry with the flavors of cumin, cilantro, crushed red pepper, and jicama. I highly adding a touch if chili powder and garlic because the combination of cumin, chili powder and garlic always brings out the heat and flavor in any Southwestern dish. Stir-frying the turkey gives the meat it's juices. The tomatoes give the dish some juicy flavor and the jicama adds some crunch as well. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more authentic Southwestern taste or Garlic Infused Olive Oil for more garlic flavor. For more information, visit www.TheImperialOlive.com. 

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. 

Radish and Jicama Salad

Ingredients:

• 3/4 lb. radishes, thinly sliced (about 4 cups)
• 1 lb. jicama, julienned (about 4 cups)
• 1 bunch scallions, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 3 tbsp chopped fresh cilantro

Makes 10 (3/4-cup) Servings

1. Combine radishes, jicama and scallions in a large serving bowl.
2. Whisk oil, lime and lemon juices, and salt together in a small bowl. Pour dressing over vegetables and toss. Add cilantro and toss again. Serve at room temperature.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties Holidays Cookbook. This is a nice, cool and refreshing salad that is perfect for a hot day or you don't feel like cooking and all you want is a salad. This salad is crunchy from the jicama and radishes and packs quite a bit of flavor from the lemon and lime juices, olive oil and scallions. Plus, it's a great way to get your kids to eat a colrful salad that is crunchy. 

Crispy Jicama Salad with Creamy Cilantro Dressing

Ingredients:

• 1/2 cup nonfat or low-fat plain yogurt
• 1/4 cup finely chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 (10-ounce) head red leaf lettuce, chopped (6 cups)
• 1 (1-pound) jicama, peeled and cut into matchsticks
• 1 medium cucumber, seeded and thinly sliced

Makes 4 (2 1/2-Cups) Servings

In a small bowl, combine, yogurt, cilantro, lime juice, oil, salt and pepper. Place lettuce in a large bowl and toss with 1/4 cup of the dressing; divide among 4 salad plates. Add jicama and cucumber to the same large bowl and toss with remaining dressing. Spoon jicama and cucumber mixture on top of lettuce and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The folks at South Beach have done it again. This salad was crunchy and delicious. The combination of olive oil and lime juice really wakes up your taste buds. I really loved how the jicama was a refreshing crunch in your mouth along with the creamy cilantro dressing. This salad makes a great meal during a heat wave when you don't want to cook and you want something filling and satisfying. And you can make this salad can be made in 20 minutes or less. 

Asian Slaw over Sliced Pineapple

Ingredients:

• 1 medium pineapple, golden variety, peeled and cored
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1 cup uncooked jicama, peeled and cut into matchsticks (about 1/4 medium jicama)
• 3/4 cup fresh cilantro, coarsely chopped
• 1/2 cup scallions, sliced
• 3 tbsp rice wine vinegar
• 2 tsp canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepepr
• 2 tbsp toasted sesame seeds
• 1 tbsp fresh lime juice

Makes 6 Servings

1. Cut six 1/2-inch-thick slices from pineapple; set aside.
2. Dice remaining pineapple (you should have about 1 cup); place in a large bowl. Add cabbage, carrots, jicama, cilantro, scallions, vinegar, oil, salt and pepper; toss to mix and coat. Let stand a few minutes for flavors to blend.
3. Arrange pineapple slices on a serving platter or 6 serving plates; top with slaw and sprinkle with sesame seeds (and lime juice, if desired). Yields 1 pineapple slice, about 1 cup slaw and 1 teaspoon sesame seeds per serving.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. I have really become to love slaws and salads and I was craving Asian food  and pineapple today and this slaw totally hit the spot.This slaw was cool, refershing and hit the spot. It may look like a hot mess but it tastes delicious. Jicama is a sweet root vegetable that can be eaten raw and commonly found in salads. Jicama has the texture of a potato and sort of tastes like an apple. I also recommend grilling the 6 thick slices of pineapple because grilled pineapple is so heavenly delicious. I totally recommend servings this dish to family and friends because it's packed with flavor and it's fresh. If your guests include Iron Chef Morimoto and Super Chef Ming Tsai, they will be very proud of you that you made this dish, I promise.