Cilantro-Lime Turkey Burgers

 Ingredients:

• 1 lb. lean ground turkey
• 1/2 red onion, diced
• 1/3 cup fresh cilantro, chopped
• juice of half a lime
• 1 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil
• 8 leaves butter lettuce
• 1/4 cup thinly sliced red onion
• 4 tomato slices, 1/4-inch thick

Makes 4 Servings (1 burger per serving)

1. Place the ground turkey, onion, cilantro, lime juice, garlic powder, salt, and pepper in a large bowl and mix by hand until combined. Form into 4 patties. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the burgers and cook for 4-5  minutes on each side until cooked through, or until an instant-read thermometer inserted into the center of the patties reaches 165 F. 
3. Transfer the burgers to a plate and let them rest. Serve them on butter lettuce wraps topped with red onion and tomato. 

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet Book. Who doesn't love eating a juicy burger once in a while? The people at South Beach Diet know how to make delicious burgers. Turkey burgers are so succulent and juicy you won't miss the red meat/beef. The combination of lime juice and cilantro is quite delicious mixed in with ground turkey making the burgers. If you don't have garlic powder on hand, minced garlic will work just as well. 

1

Summer Salad With Fresh Herb Vinaigrette

Ingredients:

• 1/2 lb. green beans, halved
• 1/4 lb. sugar snap peas, strings removed
• 1 tbsp. finely chopped fresh basil, thyme, marjoram, chervil or a combination
• 1 tbsp. finely chopped fresh parsley
• 1 tbsp. minced red onion
• 2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• 2 tbsp. extra-virgin olive oil
• salt 
• freshly ground black pepper
• 4 cups lightly packed baby lettuce leaves
• 1 small cucumber, peeled, halved, seeded, and thinly sliced
• 1 small red bell pepper, diced

Makes 4 Servings 

1. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the green beans, return to a boil, and cook for 2 minutes. Using a slotted spoon or skimmer, transfer the beans to a colander and rinse under cold water to stop the cooking. Transfer to a plate. 
2. Add the snap peas to the boiling water  and cook for 30 seconds Drain and rinse under cold water to stop the cooking. Halve the snap peas lengthwise. Pat the beans and snap peas dry. 
3. In a cup, whisk together the basil (and/or other herbs), parsley, onion, vinegar, mustard, and garlic. Drizzle in the olive oil and whisk to combine. Season with salt and pepper to taste. 
4. In a large serving bowl combine the beans, snap peas, lettuce, cucumber, and bell pepper. Pour the dressing over the salad and toss to coat. 

WW  POINTS VALUE: 3 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This salad is flavorful and delicious. It goes great with any lean protein dish and will quickly fill you up. You can use other vegetables such as zucchini, yellow squash and tomatoes in this side dish and it will stil lbe both colorful and delicious. 

Dijon Salmon Burgers

Ingredients:

• 3 pouches (6 oz. each) boneless, skinless pink salmon
• 3 scallions, chopped
• 2 tbsp. chopped fresh dill or tarragon
• 1 tbsp. capers, drained & rinsed (optional)
• 1 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup reduced-fat mayonnaise
• 1 large egg
• 4 tsp. extra-virgin olive oil
• lettuce leaves, for serving
• sliced tomato, red onion, and cucumber, for toppings (optional)

Makes 4 Servings (1 burger per serving)

1. In a medium bowl, combine the salmon, scallions, dill, capers (if using), lemon juice, mustard, salt, and pepper. Fold in mayonnaise and egg. Cover and refrigerate for at least 30 minutes.
2. When ready to cook, form the salmon mixture into 4 (1-inch-thick) patties, pressing mixture together so the patties are firm.
3. In a large, heavy skillet, heat the oil over medium-high heat. Add the patties and cook until well browned on both sides and just firm to the touch, about 6 minutes per side.
4. Serve each burger on a bed of lettuce with tomato, red onion, and cucumber for toppings, if desired.

WW POINTS VALUE: 7 pts. without bun, 10 pts. with bun

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Fish burgers are actually delicious. Salmon burgers are absolutely delicious and flavorful when they are done right. These burgers are also delicious without the buns and can be enjoyed with a side of oven-baked fries for a sophisticated take on fish and chips. If you make a double batch of these burgers, freeze them for a future use.. Just simply wrap the uncooked burgers individually before freezing, then thaw when ready to use and cook.

Blue Cheese-Dressed Iceberg Lettuce "Steaks"

Ingredients:

• 2 very thin slices sandwich bread, cut into 1/2-inch cubes
• 1/2 cup low-fat buttermilk
• 1 tbsp. reduced-calorie mayonnaise
• 1/4 tsp. salt
• 1/4 tsp. hot pepper sauce
• 1 firm head iceberg lettuce, cored, ends trimmed, and cut into 4 thick slices
• 2 plum tomatoes, cut into 1/2-inch pieces (about 3/4 cup)
• 1/2 cup chopped sweet onion
• 1/2 cup coarsely crumbled blue cheese

Makes 4 Servings (1 lettuce steak, 1/4 of tomato, 1/4 of onion, 2 tablespoons cheese and 2 1/2 tablespoons dressing per serving)

1. Preheat oven to 350 F.
2. To make croutons, spread bread cubes on small baking sheet and bake, turning once or twice, until golden crisp, about 5 minutes.
3. To make dressing, whisk together buttermilk, mayonnaise, salt, and hot sauce in a small bowl.
4. Place 1 1 lettuce steak on each of 4 plates. Drizzle evenly with dressing and top with tomatoes, onion, blue cheese, and croutons.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is the perfect salad to serve alone or before the main dish of meat and potatoes. This salad is very filling and flavorful. Make sure the iceberg lettuce is cold so it can have that nice crunch to it. The blue cheese crumbles add a nice tangy flavor to the salad as well. 

Chicken Salad

Ingredients:

• 3/4 cup fat-free sour cream
• 3 scallions, chopped
• 1 tbsp. chopped fresh parsley
• 1/2 tsp. grated lemon zest
• salt
• freshly ground black pepper
• 3 cups cooked shredded chicken breast
• 8 large lettuce leaves

Makes 4 Servings

 

In a medium bowl, combine the sour cream, scallions, parsley, lemon zest, salt and pepper. Toss well to blend. Add the chicken and toss to coat. Serve on a bed of lettuce leaves.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call, quick, easy and tasty. This salad is simple to make and it tastes delicious. When you do cook the chicken, be sure to season the chicken with salt, freshly ground black pepper and minced garlic for a flavorful chicken. Nobody wants to eat a bland chicken. I also highly recommend adding some minced celery for an extra crunch to the chicken salad. Celery always adds a flavorful crunch to almost anything.

Grilled Chicken Salad with Green Goddess Dressing

Ingredients:

• 1/2 cup fat-free sour cream
• 1/4 cup fat -free mayonnaise
• 1 bunch fresh chives, chopped
• 2 tbsp. coarsely  chopped fresh tarragon
• 1 tbsp. tarragon vinegar
• 1 tsp. Worcestershire sauce
• 4 (1/4 lb.) boneless, skinless chicken breast halves
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (16 oz.) bag ice berg salad mix

Makes 4 Servings (1 chicken breast half with 1/2 tablespoon dressing & about 1 3/4 cups salad per serving)

1. Puree the sour cream, mayonnaise, chives, tarragon, vinegar, and Worcestershire sauce in a blender.
2. Spray a grill rack with extra-virgin olive oil nonstick spray; prepare the grill for a medium-hit fire. Lightly spray the chicken with nonstick spray; sprinkle with salt and pepper.
3. Place the chicken on the grill until cooked through, about 6 minutes on each side. Transfer to a cutting board.
4. Transfer 2 tablespoons of the dressing to a small bowl; set aside. Combine the salad mix and the remaining dressing in a large bowl; mix well. Divide the salad among 4 plates. Cut each chicken breast on the diagonal into 1/4-inch -thick slices; arrange 1 breast half on top of each salad. Drizzle the chicken evenly with the reserved 2 tablespoons dressing.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a great salad to enjoy any day of the week. This salad is very filling and satisfying. I highly recommend adding sliced cucumber, carrot, cherry tomatoes or grapes for a more filling salad. The chicken is nicely seasoned and goes very well with the dressing.



Dijon Salmon Burgers

Ingredients:

• 3 pouches (6 oz.) boneless, skinless pink salmon
• 3 scallions, chopped
• 2 tbsp. chopped fresh dill or tarragon
• 1 tbsp. capers, drained and rinsed (optional)
• 1 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup reduced-fat mayonnaise
• 1 large egg
• 4 tsp. extra-virgin olive oil
• lettuce leaves, for serving
• sliced tomato, red onion, and cucumber, for toppings

Makes 4 Servings

1. In a medium bowl, combine the salmon, scallions, dill, capers (if using), lemon juice, mustard, salt, and pepper. Fold in the mayonnaise and egg. Cover and refrigerate for at least 30 minutes.
2. When ready to cook, form the salmon mixture into 4 (1-inch-thick) patties, pressing the mixture together so the patties are firm.
3. In a large, heavy skillet, heat the oil over medium-high heat. Add the patties and cook until well browned on both sides and just firm to the touch, about 6 minutes per side.
4. Serve each burger on a bed of lettuce with tomato, red onion, and cucumber for toppings, if desired.

WW POINTS VALUE: 7 pts. without bun, 10 pts. with bun.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you are craving a burger when you're trying to lose weight or are in the early stages of your healthy lifestyle, these burgers are for you. You don't have to have a greasy burger and be happy when you're on a diet. Fish burgers are actually delicious. These salmon burgers are very nice and filling. You can enjoy these burgers without the bun. The raw vegetables add flavor and texture to these fish burgers and will quickly fill you up. These burgers are great for lunch or dinner. Don't forget to add a touch of minced garlic to these burgers because garlic always makes food taste better.



Buffalo Chicken Salad

Ingredients:

• 3 cloves garlic,smashed and peeled
• 1 tsp. red pepper flakes
• 1/2 tsp. salt
• 1 1/2 lbs. boneless, skinless chicken breast
• 1/3 cup fat-free buttermilk
• 1/2 cup reduced-fat blue cheese, crumbled
• 1 tsp. extra-virgin olive oil
• 1 teaspoon hot pepper sauce
• 2 celery stalks, finely diced
• 1 medium red bell pepper, diced
• 5 oz. lettuce, mixed greens

Makes 4 Servings

1. In a 10" x 12" skillet, combine the garlic, red pepper flakes, salt, and 1 inch of water (about 3 cups). Bring to a high simmer over high heat.
2. Meanwhile, cut the chicken crosswise into 1" wide strips. Add the chicken to the cooking liquid, cover, and simmer over medium-low heat for 5 minutes. Remove the pan from the heat and let sit for 5 minutes.
3. Meanwhile, in a mini food processor or blender, combine the buttermilk, blue cheese, oil, and hot pepper sauce. Process to a smooth purée.
4. Drain the chicken, discarding the broth, and spread out on a cutting board to cool slightly. In a medium bowl, combine the celery and bell pepper. Cut the chicken into bite-size pieces and add to the vegetables. Add the blue cheese dressing and toss well.
5. Line 4 plates with field greens and top with the chicken salad.

WW POINTS VALUE: 6 pts.  (1 1/3 cups per serving)

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This salad is another great way to kick-start your diet. AND...if you love buffalo wings, you will really love this salad. It's a healthy twist on a comfort food favorite. This salad packs a lot of heat and the blue cheese dressing (along with the salad greens) will cool your taste buds off. If you want to save time, cut up the vegetables while the chicken is cooking. One bite of this salad and your lunch or dinner will never be the same again. You'll never order buffalo chicken wings out at a restaurant again because there is no grease and hardly any fat in this colorful dish.

South Beach Classic Burger

Ingredients:

• 1 1/2 lbs. lean ground beef
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 oz. low-fat Swiss cheese slices
• 4 tsp Dijon mustard
• 4 green lettuce leaves
• 1 medium tomato, sliced
• 1 small red onion, thinly sliced

Makes 4 Servings

1. Heat grill or grill pan to medium-high.
2. Mix together beef, salt, and pepper; form into 4 patties. Grill patties to desired doneness, 4 minutes per side for medium. Top with cheese and cover; cook, until cheese is melted, 1 minute.
3. Remove from the heat, spread with mustard, and top with lettuce, tomato and onion; serve.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. There is nothing like having an old-fashioned burger for dinner. I'm so used to making ans eating gourmet burgers I just wanted try try a basic all-American burger. It was delicious. I highly recommend adding a minced clove of garlic and a teaspoon of Worcestershire sauce for a little more flavor. Plus, all the toppings will fill you up and you won't be hungry afterwards.  South Beach burgers are so delicious you will never go to a fast food joint if you're craving for a burger.
 

Blue Cheese Chicken Burger

Ingredients:

• 1/4 cup barbecue sauce
• 1 1/2 tsp hot pepper sauce, or to taste
• 1 lbs. uncooked extra lean ground chicken breast
• 1/2 cup scallion, sliced
• 1/4 cup celery, chopped
• 1/4 cup dried bread crumbs,
• 2 tsp minced garlic
• 1/2 tsp table salt
• 4  mixed-grain hamburger rolls
• 2 cups romaine lettuce, shredded
• 1 large tomato, cut into 8 slices
• 1/4 cup blue cheese, crumbled

 Makes 4 Servings

1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
2. In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, barbecue sauce mixture, scallion, celery, bread crumbs, garlic, salt and blue cheese. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture (if you have any leftover).
3. Place burgers on grill. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
4. To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices and burger.
   

WW POINTS VALUE: 6 pts (1 burger per serving)

Note: This recipe appears on www.weightwatchers.com. I already made barbecue sauce and I was in the mood for a good burger. Turkey and chicken burgers are just as delicious as beef burgers. If you're a fan of buffalo wings, this burger is definitely for you. It has the combination of what you normally order in a restaurant if you order buffalo wings: blue cheese, hot sauce, celery, etc. But there's some added ingredients to make this burger more flavorful: Barbecue sauce mixed with the hot sauce, scallions, garlic and bread crumbs. This juicy burger melts in your mouth with all the savory flavors combined. You can add more hot sauce if you want. I highly recommend serving this burger at a tailgate party because you'll be the only one serving gourmet burgers.

North African-Style Burgers

Ingredients:

• 1 lb. lean ground beef
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 whole-wheat hamburger buns, split
• 4 tomato slices
• 4 sweet onion slices
• 4 green leaf lettuce leaves

Makes 4 Servings

1. Combine the beef, tomato paste, cumin, cinnamon, salt and pepper in a medium bowl. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large nonstick skillet or griddle and set over medium heat. Add the patties and cook until an instant-read thermometer inserted into the side of the burger registers 160 F, about 4 minutes on each side.
3. Put a burger on the bottome half of each bun and top with 1 tomato slice, 1 onion slice and 1 lettuce leaf. Cover with the tops of the buns.

WW POINTS VALUE: 5 (1 garnished burger)

Note: This recipe appears in the WW in 20 Minutes Cookbook. The weather was nice and my mom and I were hungry for some burgers. As always, homecooked burgers are simply the best. Different herbs added to these burgers add flavor  to the beef. I also recommend putting sliced cheddar cheese, ketchup and mayo on the burger for more flavor.

Maryland Crabcakes

Ingredients:

• 1 lb. cooked crabmeat, picked through for shells and cartilage
• 3/4 cup dried bread crumbs
• 2 shallots finely chopped
• 1/4 cup skim milk
• 3 tbsp reduced-calorie mayonnaise
• 2 tbsp finely chopped fresh parsley
• 1 tsp Chesapeake Bay seasoning
• 1/4 tsp ground white pepper
• 3 tbsp flour
• 1 tbsp butter
• 2 1/2 cups mixed green lettuce leaves

Makes 4 Servings

1.  In a large bowl, combine the crabmeat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.
2. Place the flour on a sheet of wax papper; lightly coat each cake on both sides.
3. In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side. Line a platter with the greens; top with the crab cakes.

WW POINTS VALUE PER SERVING ( 2 cakes) 7 pts.

 

Note This recipe appears in the WW New Complete Cookbook. This recipe looked so good and I've always wanted to try Maryland Crab cakes. You can substitute canned crabmeat for the cooked crabmeat. If you cannot find Chesapeake Bay Seasoning, you can prepare a special blend of spices containing celery salt, paprika, allspice, cayenne and many other flavors. All these flavors give the crabcakes a fiery taste and tang. The crab cakes also make a great sandwich during the week.

South-of-the-Border Salmon Burgers

Ingredients:

• 1 lb canned salmon or 1 lb. salmon fillet fish cut into 1-inch chuncks
• 2 tsp plus 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon mustard
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• freshly ground black pepper
• 1 (8 oz.) head romaine lettuce, shredded (4 cups)
• 1 medium avocado cubed
• 2 tsp extra-virgin olive oil
• 2 tsp lime juice
• 1 tbsp chopped fresh cilantro
• 1/2 tsp cayenne pepper
• 4 whole wheat buns (optional)

Makes 4 Servings

1. In a food processor, combine salmon, 2 tsp of the sour cream, mustard, chili powder, cumin, 1/8 tsp salt and 1/8 tsp black pepper; pulse until mixture comes together, 15-20 seconds. From the mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill patties until cooked through, 4-5 minutes per side.
3. While patties are cooking, combine lettuce, avocado, oil, 1 tsp of lime juice and remaining 1/8 tsp salt in a large bowl. Season with black pepper to taste.
4. In a small bowl, whisk together the remaining 1/4 cup sour cream, remaining 1 tsp lime juice, cilantro and lime juice.
5. Divide salad  on whole wheat buns among 4 plates and place a burger alongside. Top each burgewith a dollop of cilantro sour cream and serve.

WW Points Value: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I've always wanted to try this recipe and it was so good. Here's a little forewarning: salmon has a strong fish smell when cooking so really clean up your mess!

Turkey Cheddar Wraps

Ingredients:

• 1 1/2 tbsp. mayonnaise
• 2 tsp coarse grain mustard
• 2 medium whole wheat tortilla(s), warmed
• 4 oz. cooked turkey, chopped.
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup diced tomatoes
• 2 tbsp diced onions
• 1 cup watercress or chopped lettuce
• 3 tbsp low-fat shredded cheddar cheese

Makes 2 Servings

1. In a small cup, combine the mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.
2. Top tortillas with turkey, placing it about 1-inch from edges; sprinkle with salt and pepper. Top turkey with tomatoes, onion, watercress/lettuce and cheese.
3. Tuck in  ides of tortilla and then roll it up lightly; cut in half on a diagonal. Yields 2 halves per serving.

Note: This recipe appears on www.weightwatchers.com. It's a really good treat after having turkey, chicken or roast beef from the night before.