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 Chicken Bowl

 Ingredients:

Chicken:

• 1.5 lb. chicken breast, cut into 1 inch cubes
• 3 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. dried oregano
• 1 Tbsp Za'atar Seasoning (or other greek seasoning)
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper

Mediterranean Salsa:

• 1 English cucumber, diced
• 1 cup tomatoes, diced
• 1/2 cup red onion, diced
• 3/4 cup kalamata olives
• 3 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 1 tsp. dried oregano
• 4 cups frozen cauliflower rice
• salt 
• freshly ground black pepper
• 1/2 cup store bought Tzatziki sauce

Makes 8 Servings

1. Prepare the chicken by cutting into 1-inch cubes. Place chicken into a resealable storage bag with the remaining ingredients. Toss to coat evenly. Let chicken marinade for at least 30 minutes.
2. While the chicken is marinating make the Mediterranean salsa by dicing the cucumber, tomatoes and onion. Place into a medium bowl with the olives and toss with olive oil, vinegar and oregano.
3. Reheat the frozen cauliflower rice according to package instructions. Once heated through, place a paper towel on top of the cauliflower rice and press down to soak up the extra liquid. Season with salt and pepper as needed. Set aside.
4. After the chicken has marinated, heat a large skillet over medium heat. Add the chicken and the marinade into the pan and spread out into an even layer. Cook for approximately 4 minutes each side or until the chicken is cooked through. Remove from pan and set aside.
5. To assemble the bowls, divide the chicken and cauliflower rice evenly between four bowls. Top with the salsa and Tzatziki.

WW POINTS VALUE: ?

Note: This recipe appears on the website palm.southbeachdiet.com/recipes.  Her is another dish to kickstart your weight loss journey or healthy lifestyle. The flavors of the Mediterranean burst with flavor and fill you up. If you were to go to a fast food joint, a chicken bowl would probably be filled with fried chicken, mashed potatoes or rice and little or no vegetables. This chicken bowl is reimagined with grilled chicken, homemade salsa and cauliflower rice. This bowl is packed with protein and vegetables and will fill you up for lunch or dinner. 

Spinach and Artichoke Quiche Cups

Ingredients:

• 3 large eggs, lightly beaten
• 1/2 cup heavy cream
• 2 Tbsp. olive oil
• 1/2 cup cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1/3 cup canned artichoke hearts, chopped
• 1/3 cup cooked bacon (5-6 slices) or pancetta, chopped
• 1/3 cup roasted red peppers, chopped
• 2 cups baby spinach
• 1/3 cup Kalamata olives, pitted and sliced
• 1 Tbsp. fresh chopped oregano or 1 tsp. dried oregano
• 1/3 cup crumbled feta cheese
• 4 Tbsp. shredded kefalotiri or Parmesan cheese
• salt
• freshly ground black pepper

Makes 6 Servings (1 quiche per serving)

1. Preheat the oven to 375°F.
2. Line a 6-cup muffin tin with paper cupcake liners (or grease lightly with butter) and set aside.
3. Whisk together the eggs and heavy cream in a large bowl.
4. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and scallions and cook for 2 to 3 minutes, stirring often.
5. Add the artichoke hearts, bacon, roasted peppers and spinach. Cook for 1 minute until the spinach has just wilted.
6. Add the mixture to the bowl with the eggs and cream. Stir in the olives, oregano and feta and season with salt and pepper to taste.
7. Using a 1/4 cup measure, divide the mixture among the prepared cups, filling until about 1/4-inch from the top.
8. Sprinkle the shredded cheese on top.
9. Bake for 15 to 18 minutes, or until golden and the eggs are set.
10. Remove quiche cups from the oven and let them cool slightly before serving.

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't be intimidated by the ingredients in this recipe. A quiche is a French dish that usually has a pastry crust and is filled with eggs, milk or cream. Quiches can also be made with vegetables, meat and seafood. These mini quiche cups are filled with Mediterranean flavors, both cheese and vegetables, and are great for breakfast, lunch or an on-the-go snack. Kefalotiri is a hard Greek cheese. If you don't have this chees on hand, Parmesan cheese will work just as well. These quiche cups are flavorful and will quickly fill you up. 

Zesty Salad Nicoise

Ingredients:

Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 1 1/2 tsp. Dijon mustard
• 2 tsp. grated lemon zest
• 1 small garlic clove, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 24 pitted black olives, finely chopped (1/2 cup)

Salad:

• 1/2 lb. green beans, trimmed
• 3 (6 oz.) cans water-packed chunk light tuna, drained and flaked
• 1 (3/4 lb.) head romaine lettuce, cut into bite-size pieces
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 medium tomatoes, cut into 8 wedges each
• 2 hard boiled eggs, finely chopped

Makes 8 (2 cup) Servings

1. For the dressing: Whisk together oil, lemon juice, and mustard in a small bowl. Add zest, garlic, salt, pepper, and olives and whisk to combine. 
2.  For the salad: Bring a large saucepan of lightly salted water to a boil. Add beans and cook just until crisp-tender, 2-3 minutes. Drain in a  colander and immediately run under cold water for 1 minute to stop cooking.  Drain again and pat dry. Cut beans into 1-inch pieces. 
3. Mix tuna with 1/4 cup of the dressing in a medium bowl. In a large bowl, toss beans, lettuce, salt, and pepper with remaining dressing. Transfer to a serving platter. Spoon tuna mixture onto the center of the greens. Arrange tomato wedges around tuna, sprinkle with chopped egg, and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nicoise salad can be both filling and flavorful. This version of a Nicoise salad is both zesty and delicious. Don't be afraid of the tuna in this recipe. The tuna goes great with the vegetables and the dressing. The eggs and the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. I highly recommend using Kalamata olives in this recipe because Kalamata olives add a nice touch of zing to anything.   

Grilled Chicken with Puttanesca Sauce

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• kosher salt 
• freshly ground black pepper
• 1 1/2 cups grape tomatoes, quartered
• 1 tbsp. capers, drained
• 2 garlic cloves, minced
• 1 tbsp. anchovy paste
• 8 medium Kalamata olives, pitted and finely chopped
• 1 tbsp. extra-virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 tbsp. fresh basil, slivered

Makes 4 Servings (3 oz. chicken + 1/2 cup sauce per serving)

1. Coat a ridged grill pan with cooking spray; set over medium-high heat. (Alternately, coat an outdoor grill with cooking spray; heat grill to medium-high). 
2. Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes. 
3. While chicken rests, combine tomatoes, olives and capers in a medium bowl; set aside. 
4. Heat oil in a small skillet over medium heat; add garlic and red pepper flakes. Sauté until just fragrant, about 30 seconds. Stir in anchovy paste, if using. 
5. Add garlic mixture to tomato mixture; sprinkle with basil and stir gently. Serve chicken with sauce spooned over top.

WW POINTS VALUE: 1 pt. 

Note: This recipe appears on www.weightwatchers.com. Puttanesca sauce hails from Naples, Italy and is made from tomatoes, capers, garlic, anchovies and Kalamata olives. This sauce is typically served with spaghetti but it's delicious with chicken. This version is spicy yet comforting with grilled chicken. Grilled chicken with any kind of homemade sauce is deliciously divine. This dish will quickly become a favorite warm weather dish at your dinner table.  

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Baked Tomatoes with Crab

Ingredients:

• 1/2 cup ground nuts such as pecans or walnuts
• 2 large tomatoes, halved
• 1 cup fresh lump crabmeat, well-drained
• 1 cup shredded reduced-fat mozzarella cheese
• 1/2 cup kalamata olives, finely chopped
• 1/2 cup mushrooms, finely chopped
• 1/2 cup parsley, finely chopped
• 1 garlic clove, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil

Makes 4 Servings (1 tomato half with mixture per serving)

1.  Bake the oven to 350 F. Coat a baking sheet with cooking spray.
2. Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the prepared baking sheet. 
3. In a large bowl, combine the crabmeat, cheese, olives, mushrooms, parsley, garlic, oregano, and basil. Evenly divide the crab mixture among the tomatoes. 
4. Bake for 15 minutes, or until hot and bubbly. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a quick, easy and filling dish to make and enjoy to kick-start your lifestyle or get back on track. The combination of shellfish and tomatoes is deliciously divine when it's done right. The original recipe calls for Monterey Jack cheese, but I highly recommend using mozzarella cheese or any other kind of Italian cheese in this recipe for an authentic Mediterranean flare. This dish is very filling and tasty and will leave you satisfied.  

Chicken Salad Nicoise

Ingredients:

• 1 lb. thin-sliced chicken breast cutlets
• 2 tsps. + 2 tbsp. extra-virgin olive oil
• 3/4 tsp. dried oregano
• salt
• freshly ground black pepper
• 1/2 lb. green beans, trimmed
• 3 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 8 cups shredded or torn romaine lettuce (about 10 oz.) 
• 8 large plum tomatoes, cut into thin wedges
• 16 pitted kalamata olives

Makes 4 Servings 

1. Heat the broiler with the rack 6 inches from the heat. 
2. In a medium bowl, toss the chicken with 2 teaspoons of the oil. Sprinkle both sides with the oregano and season lightly  with salt and pepper. Place the chicken on a broiler pan and broil for 5 minutes, or until chicken is cooked through but still juicy. When cool enough to handle, cut the chicken crosswise into strips. 
3. Meanwhile, in a steamer, cook the green beans for 3-5 minutes, until crisp-tender. Rinse under cold water to stop the cooking and drain well. In a small bowl, whisk together the remaining 3 tablespoons oil, the lemon juice, and mustard. 
4. In a large bowl, toss the lettuce with 3 tablespoons of the dressing. Make a bed of lettuce on each of 4 serving plates. top each with one-fourth of the chicken, green beans, tomatoes, and olives. Drizzle each salad with 1 tablespoon of the remaining dressing. 

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you love French cuisine, this salad is definitely for you. A Nicoise salad is a French salad based in the city of Nice, France. French cuisine is divine and delicious. This salad is deliciously filling. It has four servings of vegetables, a lean protein and a delicious homemade dressing that goes great on the chicken and greens. If you don't have romaine lettuce on hand, use spinach, arugula or kale and the salad will be just as delicious. You can also use the dressing on the chicken alone or on a salad to make your meal more flavorful and tasty. 

Greek Salad with Chicken Tenders

Ingredients:

• 1 lb. chicken tenders
• 1 tsp. Greek seasoning
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1 (10 oz.) package cut-up romaine lettuce
• 6 pitted Kalamata olives, chopped or sliced
• 1 (8-9 oz.) package cooked beets, cut into wedges
• 1/4 cup crumbled reduced-fat feta cheese

Makes 4 Servings (2 cups salad, 2/3 cup chicken, 1/3 cup beets, 1 tbsp. per serving)

1. Heat grill pan over medium-high heat until hot. Sprinkle chicken with Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon of pepper; lightly spray with olive oil nonstick spray. Place chicken in pan and grill until cooked through, 5-6 minutes per side. Transfer to cutting board and let cool slightly.
2. Meanwhile, to make dressing, whisk together oil, vinegar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in large serving bowl. Add romaine and olives; toss until coated evenly.
3. Cut the chicken into 1 1/2-inch pieces. Place on top of salad along with beets and feta.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This salad makes a great meal any time of the week for lunch or dinner. This salad is bursting with Greek flare and will quickly fill you up. If you don't have Greek seasoning on hand, use a combination of dill, parsley and oregano for an authentic Greek flare. Also, if you don't have beets available, use a diced tomato and the salad will still be delicious.

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.



Sirloin Steak with Artichokes, Tomatoes, and Olives

Ingredients:

• 4 (6 oz.) sirloin steaks, about 3/4-inch thick
• 2 tsp. extra-virgin olive oil
• 1/4 cup water
• 1 garlic clove, minced
• 1 tsp. oregano
• 4 plum tomatoes, diced
• 1 (9 oz.) package frozen artichoke hearts, thawed and quartered
• 1/2 cup pitted kalamala olives, coarsely chopped
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season steaks with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook steak 4-5 minutes per side for medium-rare. Transfer to a plate.
2. Add water to the hot pan, scraping any brown bits from the bottom; reduce heat to medium. Add garlic an oregano; cook until garlic has softened, about 1 minute. Add tomatoes and cook 3 minutes more. Stir in artichokes and olives and cook until warmed through, about 2 minutes. Season with salt and pepper to taste and serve warm with steaks.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish is quick, easy, delicious and just as good as what as what you would order in a restaurant. Don't be intimidated by this dish. It's really good and people will love this dish. Tomatoes, artichokes, and Kalamata olives are staples of Mediterranean cooking and these ingredients go great with steak, chicken, pork, lamb, veal and even fish. This dish can be made any day of the week and will quickly become a family favorite. 

Pasta with Eggplant & Caper Tomato Sauce

Ingredients:

• 1 medium eggplant, peeled & cut into 1-inch cubes (about 1 lb.)
• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 3 lbs. tomatoes, cored & chopped, or 4 (14.5 oz. cans diced tomatoes, undrained)
• 1/2 cup capers, rinsed & drained
• 1/2 cup pitted kalamata olives, coarsely chopped
• 2 tbsp. fresh basil
• 1 tbsp. fresh oregano, chopped
• 1 tbsp. fresh thyme, chopped
• Kosher salt
• freshly ground black pepper
• 12 oz. whole wheat pasta
• 1/4 cup finely shredded Parmesan cheese (2 oz.)

Makes 8 Servings

1. Preheat oven to 375 F. Place eggplant cubes in a 15 X 10 X 1-inch baking pan. Drizzle eggplant with 2 tablespoons of the olive oil; toss to coat. Bake for 18-20 minutes or until eggplant is tender but still holding its shape.
2. Meanwhile, in a large  saucepan heat the remaining 2 tablespoons olive oil over medium heat. Add onion; cook for 5 minutes, stirring occasionally. Add eggplant and garlic, cook about 10 minutes more or until eggplant is very soft and starting to break apart, stirring occasionally.
3. Add tomatoes, capers, and olives to eggplant mixture. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 15-20 minutes more or until desired consistency, stirring occasionally. Stir in basil, oregano, and thyme. Season to taste with kosher salt and pepper.
4. Meanwhile, cook pasta according to package directions; drain well. Return to hot pan; cover and keep warm. Serve sauce over cooked pasta; sprinkle with cheese.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call a SAUCE! Tomatoes and eggplant are in season and they are perfect to make this homemade pasta sauce. You can even serve this sauce alongside chicken, turkey, veal and maybe even fish. What makes this an authentic Mediterranean sauce are the basil, thyme, eggplant, kalamata olives and capers. I also highly recommend using 2 tablespoons of tomato paste to make the sauce really thick and flavorful. If you're unsure of what kind of olive oil to use, there's a variety of flavors at the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Grilled Chicken with Garlic, Olive & Tomato Salsa

Ingredients:

• 1 cup pitted kalamata olives, chopped
• 1 plum tomato, seeded and diced
• 1 garlic clove, minced
• 1 tsp. red wine vinegar
• 1/2 tsp. dried oregano
• 2 tbsp. extra-virgin olive oil, divided
• 1/4 cup fresh parsley leaves, (optional)
• 4 (6 oz.) boneless, skinless chicken breasts
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine olives, tomato, garlic, vinegar, oregano, and 1 tablespoon of the oil in a mixing bowl. Toss with parsley, if using, and season to taste with salt and pepper.
2. Heat grill or grill pan to medium-high. rub chicken with remaining oil and season with salt and pepper. Grill until no longer pink inside, about 4 minutes per side. Serve warm with salsa.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dinner is quick easy and delicious and can be made any day of the week. Who says salsa has to have Latin or Mexican flare? This tomato salsa has a Mediterranean flare due to the kalamata olives, oregano, parsley and red wine vinegar. This salsa really wakes up your taste buds thanks to the kalamata olives. You can also use pork, fish and even beef in this recipe and the meal 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. 

Puttanesca Sauce

Ingredients:

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

Makes 6 Servings

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

WW POINTS VALUE: 6 pts.

 

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

Ahi Tuna with Sicilian Salsa

Ingredients:

Tuna:

• 1 tbsp. minced garlic
• 1 tbsp. extra-virgin olive oil
• 1 tsp. chopped fresh rosemary
• 44-oz. ahi tuna steaks
• Sicilian Salsa
• salt
• freshly ground black pepper

Sicilian Salsa:

• 2 tbsp. extra-virgin olive oil
• 1/2 cup red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 tbsp. minced garlic
• 1/2 cup homemade (or canned) diced tomatoes
• 2 tbsp. kalamata olives, pitted and chopped
• 1 tbsp. chopped fresh parsley
• 2 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. For the tuna: Combine the garlic, olive oil, rosemary, salt and pepper. Marinate the tuna in the mixture for 1 hour.
2. Grill the tuna over medium-high heat about 5 minutes per side. Do not overcook the tuna or it will become very dry.
3. For the salsa: Heat the olive oil in a saucepan over medium-high heat. Add onion, pepper and garlic. Cook 5 minutes, until the onion is soft, stirring often. Remove from heat.
4. Place in a mixing bowl and add the remaining ingredients. Season to taste, spoon over tuna steaks and serve.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I like to call "Sonoma Goes to Italy." These flavors of Sonoma and California wine country are rich and colorful and they really wake up your taste buds. This dish really is a compliment to the Mediterranean with the salsa. You can serve this salsa alongside other fish, chicken, turkey, steak, or even veal. Also, don't overcook the tuna because it will get dry very quickly. This is a very sophisticated and simple dish that can be served for lunch or dinner for family and friends. This meal is better than what you would get at your local Italian restaurant it's that good.

Chicken Cutlets Puttanesca

Ingredients:

• 4 (5-oz.) thin-sliced chicken breast cutlets
• salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 5 garlic cloves
• 1 (28 oz.) can crushed tomatoes with juice
• 1/3 cup pitted kalamata olives, chopped
• 2 tbsp. capers, drained and rinsed
• 1/4 tsp. red pepper flakes
• 1/4 cup chopped fresh basil, plus basil leaves for garnish
• 1 tbsp. fresh lemon juice

Makes 4 Servings

1. Season the chicken cutlets with salt and pepper.
2. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add the cutlets and cook until lightly browned and cooked through but still juicy, about 3 minutes per side. Transfer to a plate and cover to keep warm.
3. In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Add the garlic and cook, stirring for 30 seconds. Add the tomatoes and their juice, olives, capers, and pepper flakes. Bring to a simmer and cook until the sauce is slightly thickened, about 5 minutes.
4. Stir in the chopped basil and lemon juice. Return the chicken to the pan briefly just to reheat. Serve the chicken hot with the puttanesca sauce on top, garnished with basil leaves.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. You can enjoy restaurant quality Italian food at home for a fraction of the price and  in 30 minutes or less. Puttanesca sauce is not like your typical prepared tomato sauce you get at the store. Puttanesca sauce is a tomato sauce that contains garlic, olives and capers and gives the sauce an extra kick of zing. One taste of this sauce and it will quickly become a favorite and you'll never buy prepared tomato sauce a again. This meal is also a great way to kick-start your lifestyle and if you fall off the wagon temporarily, this dish is a great way to get back on track.

Grilled Chicken with Blood Orange Salad

Ingredients:

• 1/2 cup blood orange or regular orange juice
• 2 tbsp. lemon juice
• 2 tsp. chopped fresh thyme
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-pound) chicken breasts
• 1 cucumber, peeled, halved and sliced
• 1 blood orange or regular orange peeled and sectioned
• 1 orange bell pepper, cut into strips
• 1/4 cup pitted kalamata olives

Makes 4 Servings (1 chicken and 2/3 cup salad)

1. Whisk together orange juice, lemon juice, thyme, garlic, oil, salt and pepper in a small bowl. Pour half of the mixture into a medium bowl and add the chicken, turning to coat.
2. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill pan and cook until cooked through, about 3 minutes on each side.
3. Meanwhile, put the cucumber, orange, bell pepper and olives in a serving bowl; drizzle with the remaining orange juice mixture and toss to coat evenly. Serve with the chicken.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a colorful salad that is bursting with color and flavor and will quickly fill you up. Who knew that the flavors of blood oranges, lemon, mixed so well with chicken and vegetables?  You can cook the bell peppers if you don't want to eat your peppers raw. This quick and easy salad can be enjoyed any day of the week and will leave you satisfied. 

Summer Bounty Greek Salad

Ingredients:

• 8 oz. green beans, trimmed
• 1 (12-oz.) head romaine lettuce, chopped (6 cups)
• 2 medium tomatoes, cut into wedges
• 1 medium cucumber, halved lengthwise, seeded and thinly sliced
• 4 oz. reduced-fat feta cheese, crumbled (2/3 cup)
• 1/4 cup pitted kalamata olives, sliced
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup chopped fresh parsley

Makes 4 (2 1/2-cup) Servings

1. Bring a large saucepan of lightly salted water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop the cooking. Drain again and pat dry. Cut beans into 1-inch pieces.
2. In a large bowl, combine beans, lettuce tomatoes cucumber, feta, and olives. In a small bowl, whisk together oil, vinegar, salt and pepper; pour over salad and toss to coat. Divide salad among 4 plates and sprinkle with parsley just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You can enjoy this salad year round because it's quick, easy and packed with the bold flavors of the Mediterranean. I have really come to love Greek cuisine because it's so fresh and flavorful. This salad is way better than the salads you would get at the grocery store or fast food restaurant. The dressing and the feta cheese are the keys to making this salad burst with flavor. I used to put so much store-bought salad dressing on my salads back in the day but now I just use a combination of olive oil, vinegar, and lemon or lime juice with a pinch of salt and pepper and drizzle it over my salad and I'm happy. This quick and easy salad can be made during the week and is perfect as a first course when your're having company for dinner.

Puttanesca Sauce

Ingredients:

• 1 Tbsp  extra-virgin olive oil, divided
• 1 small  onion, sweet variety, chopped
• 1 1/2 Tbsp minced garlic
• 4 average anchovies canned in oil, drained, rinsed, patted dry, chopped
• 28 oz canned tomatoes, diced, in juice
• 2 Tbsp canned tomato paste
• 10 medium kalamata olives, pitted and chopped
• 2 Tbsp capers, rinsed
• 1/4 tsp table salt
• 1/4 tsp red pepper flakes
• 1/3 cups parsley, freshly chopped (optional)

WW POINTS VALUE: 1 pt. (1/2 cup per serving)

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 6 minutes.
2. Add garlic and anchovies; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
3. Stir in tomatoes, tomato paste, olives, capers, salt and pepper flakes; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes.
4. Remove from heat; stir in remaining teaspoon oil and parsley (if using).

Note: This recipe appears on www.weightwatchers.com. I had bought a lot of fresh tomatoes and I wanted to make my own sauce. I've never had puttanesca sauce before so I decided to try it. It was delicious because it  had that authentic Italian taste to it. It was vibrant, spicy and yet very comforting. This sauce is great on pizza, pasta, chicken and even fish. It's even perfect for dipping your garlic bread. One bite of this sauce and you'll never buy puttanesca sauce at he grocery store again. Plus, making your own sauce @ home is better for you economically and for your health.

Sauteed Chicken Breasts with Tomato-Caper Sauce

Ingredients:

• 4 (1/4-pound) chicken breast cutlets
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tsp extra-virgin olive oil
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (14 1/2-oz.) can diced tomatoes
• 5 pitted brine-cured kalamata olives, halved
• 1 tbsp capers, drained
• 1 tsp dried thyme

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium-high  heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side; transfer to a plate. Set aside.
2. Add the onion and garlic to the skillet; cook until softened, about 1 minute. Add teh wine and cook about 2 minutes. Add the tomatoes with their juice, the olives, capers, and thyme. Reduce the heat and simmer until the sauce thickens slightly, about 5 minutes longer.
3. Return the chicken  to the skillet and cook until heated through, about 1 minute.

WW POINTS VALUE: 4 pts (1 chicken cutlet & about 1/3 cup sauce per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Chicken was on sale at the grocery store and I wanted make a delicious chicken dinner. I was in the mood for Mediterranean food and this recipe looked to easy to pass up. This dinner hit the spot and was delicious. I loved how the kalamata olives and capers gave this tomato sauce a real kick. Serve this dinner with a salad or a vegetable side dish and you have a healthy Mediterranean meal at your kitchen table that is quick, easy and more affordable than what you'd get at a restaurant. Plus, it's better tasting as well.