Blueberry Granita

Ingredients:

• 1/2 cup water
• 1/4 cup sugar substitute
• 1 bag (10 oz.) frozen blueberries
• 1 lemon, peeled and juiced
• Lemon twist, for garnish
• 1/2 cup low-fat frozen whipped topping, thawed (optional)

Makes 6 Servings

1. In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature.
2. In a food processor fitted with a metal blade, combine the blueberries, lemon peel, lemon juice and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight.
3. Spoon into 6 serving glasses, garnish with a lemon twist and top with the whipped topping, if using.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a refreshing dessert to enjoy when you want to cleanse your palate. The combination of lemon juice and blueberries mixed with homemade syrup is delicious. You can use any kind of berry and use lemon, lime or orange juice in this recipe and your granita will be refreshingly delicious. 

Beef Burrito Bowls

Ingredients:

Beef:

• 1 lb. lean ground beef
• 2 1/2 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 tsp. onion powder
• 1 tsp. minced garlic
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

For the Bowls:

• 2 tsp. avocado oil or extra-virgin olive oil
• 4 cups cauliflower rice (1 medium head, grated or finely chopped)
• 1 red onion, diced
• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1 cup salsa
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, sliced

Makes 4 Servings

1. Heat a large skillet over medium-high heat and add the beef. Cook for 2-3 minutes, until no longer pink. 
2. Add the chili powder, cumin, smoked paprika, onion powder, garlic, salt, and pepper. Continue to cook, stirring frequently, until the beef is fully browned, about 5 minutes. 
3. In a skillet, heat the oil over medium heat and add the cauliflower rice. Cook until tender about 5 minutes. 
4. Assemble 4 bowls with equally distributed cauliflower rice and beef, adding the red onion, lettuce, cherry tomatoes, salsa, avocado, and cilantro. Serve with the lime slices. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Burrito bowls may be messy but they are delicious. You don't have to go to a Mexican fast food joint to get your cravings for Mexican food. You can make these guilty pleasures at home for a fraction of the price. These bowls use cauliflower rice in place of real rice. You can also use ground chicken, turkey or pork in this dish and the bowls will be delicious. The bowl are also loaded with vegetables which will fil lyou up. 

Sticky Sesame Chicken

Ingredients:

For the chicken:

• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 2 tsp. tapioca flour
• 2 tbsp. sesame seeds
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

For the Marinade:

• 1/4 cup coconut aminos
• 1 tsp. granular brown sugar substitute
• 1 tbsp. fresh minced garlic
• 1 tbsp. freshly minced ginger
• 2 tsp. sesame oil
• 3 tbsp. rice wine vinegar

Makes 4 Servings

1. Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. 
2. In a large mixing bowl, whisk together the coconut aminos, sugar substitute, garlic, ginger, sesame oil, rice wine vinegar, and sat and pepper to taste. Add the chicken and toss to coat. Cover and transfer to the refrigerator for 30 minutes to marinate. 
3. Heat the olive oil over medium-high heat in a large sauté pan.
4. Remove the chicken from the marinade, allowing the excess to drip away. Reserve the marinade. place the chicken in the hot pan and cook for 3-4 minutes per side. 
5. Add the tapioca flour to the marinade and whisk to combine. Add the marinade to the pan with the chicken and cook for 4-5 minutes, until the sauce thickens. 
6. Evenly divide among 4 bowls and serve the chicken garnished with sesame seeds, cilantro and lime wedges. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. If you're thinking about ordering takeout, put down the phone and make this dish instead. There is nothing like succulent, juicy chicken cooked with ginger, garlic and lime for a different taste. Coconut aminos is a soy sauce substitute that is made from fermented coconut palm sap so it is soy, wheat and gluten free. You can substitute tamari or soy sauce for the coconut aminos and the dish will still be delicious. You can store this chicken dish in an airtight container for up to 4 days and it will still be good. 

Sweet Potato Chips

Ingredients:

• 1 lb. sweet potatoes, peeled
• coarse sea salt
• nonstick cooking spray
• lime wedges (optional)

Makes 4 Servings

1. Preheat oven to 250 F. Line 2 sheet pans with a silpat or parchment paper. Spray generously with nonstick cooking spray or olive oil in a mister
2. Using a wide vegetables peeler or mandolin, slice the sweet potatoes paper-thin in 1 1/2-inch strips. Lay the strips in a single layer on the silpat. Do not overlap or let the chips touch each other. Sprinkle with salt and spray with nonstick cooking spray or mister.
3. Place the sheet pan in preheated oven and bake for 50 minutes or until the potatoes are crisp and slightly golden. Remove from sheet pan and place in a single layer on a clean sheet of parchment.
4. Finish with a squeeze of fresh lime over the potato chips.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. These potato chips are a healthy alternative to the regular potato chips you buy at the grocery store. Sweet potatoes are quite tasty when they are seasoned well. These chips make a nice snack during the day whenever you get your hunger cravings. 

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.

Grilled Fish Tacos with Spicy Melon Salsa

Ingredients:

• 3 tbsp. fresh lime juice
• 3 tsp. extra-virgin olive oil
• 1 lb. skinless sea bass fillets
• 1/4 tsp. salt
• freshly ground black pepper
• 2 cups finely chopped cantaloupe
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 1 jalapeno, seeded and minced
• 2 (10-inch) whole wheat tortillas
• 1 lime, cut into wedges

Makes 4 (2-piece) Servings

1. In a 9- by 13-inch baking dish, whisk together 1 tablespoon of the lime juice and 1 teaspoon of the oil. Add fish and turn to coat. Sprinkle with salt and season lightly with black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill fish until opaque and tender, about 5 minutes per side. Transfer fish to a cutting board and cut into 1-inch chunks.
3. In a small bowl, combine cantaloupe, cilantro, scallions, jalapeno, remaining 2 tablespoons lime juice, and remaining 2 teaspoons oil.
4. Grill tortillas until warm, about 30 seconds per side. Cut each into 4 quarters. Divide fish among tortillas, top with melon salsa, and serve warm with lime wedges.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Fish tacos are absolutely delicious when they are done right. These fish tacos will fill you up with the fish and salsa. Who would have thought a fruit salsa would taste so good on grilled fish? You can also use any kind of salsa on these fish tacos and they will be deliciously filling. You can use halibut, sea scallops, cod or even red snapper in this recipe and the fish tacos will be delicious. I highly recommend adding minced garlic in the lime juice and olive oil for a more aromatic flavor.

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.

Easy Pico de Gallo

Ingredients:

• 2 tomatoes, seeded & diced
• 1/4 cup finely chopped red onion
• 1 jalapeno pepper, seeded & minced
• 2 tbsp. chopped fresh cilantro
• juice of 1 lime
• 1/4 tsp. salt
• freshly ground black pepper

Makes 4 Servings (1/4 cup per serving)

 

Stir together all ingredients in serving bowl.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Here's another quick and easy fixin' for tacos, burritos, fajitas and even scrambled eggs. There are three servings of vegetables in this side dish and they represent they represent Mexico with great pride. This salsa is delicious in tacos and will quickly fill you up.

Mango-Lime Fools

Ingredients:

• 3 ripe mangos, peeled, seeded, and cut into 1/4-inch cubes (2 cups)
• 2 tbsp. fresh lime juice
• 1 cup light or fat-free whipped topping
• 1 lime, cut into8 thin slices

Makes 8 Servings

1. Toss together mangos and 1 tablespoon of the lime juice in a medium bowl. In a small bowl, whisk together whipped topping and remaining 1 tablespoon lime juice.
2. Place 2 tablespoons of mango mixture in each bowl or glass; top each with 2 tablespoons whipped topping, another 2 tablespoons mango mixture, and 1 lime slice. Serve immediately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dish can be enjoyed for breakfast, lunch, as a snack or dessert, especially on a hot summer day. A fool is a fruit and cream mixture that is traditionally made with gooseberries. The people at SOBE gave this dessert a Mexican flare with the combination of mango and lime. I highly recommend adding a touch of passion fruit juice to really make this sweet treat melt in your mouth sweet and delicious. The combination of passion fruit, lime and mango is so sweet it will cool you off on a hot summer day.



Skirt Steak Fajitas with Sweet Onions

Ingredients:

• 1 large Vidalia onion, cut into 3/4-inch slices
• 2 red bell peppers, stems and seeds discarded, peppers quartered
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. skirt steak, trimmed
• 4 (10-inch) whole wheat flour tortillas, warmed
• 1 1/2 cups shredded romaine lettuce
• 1 large tomato, diced
• 3 tbsp. fat-free sour cream
• 2 tbsp. chopped fresh cilantro
• lime wedges

Makes 4 Servings (1 filled tortilla per serving)

1.  Spray grill rack with nonstick spray; preheat grill to medium-high or prepare medium hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to a cutting board.
2. Meanwhile, combine chili powder, cumin, salt, and black pepper in a small bowl. Sprinkle mixture over both sides of steak. Place steak on grill rack or grill until instant-read thermometer inserted into side of steak registers 145 F for medium, 3-4 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain into 12 slices. Cut onion and bell peppers into strips.
3. Layer each tortilla with 3 slices steak and top evenly with onion, bell peppers, lettuce, tomato, sour cream, and cilantro. Serve with lime wedges.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Mexican food, PUT DOWN THE PHONE! You can make this Mexican classic in 30 minutes or less for a fraction of the cost and twice the flavor. All the meat and vegetables will quickly fill you up and leave you satisfied. You can eat these treats for lunch or dinner any day or night of the week and people will enjoy them. They're perfect when you're watching the game or in for a movie night.

Vietnamese Chicken Noodle Soup, Slow-Cooker Style

Ingredients:

• 2 (1/2 lb.) bone-in chicken breasts, skinned
• 6 fresh cilantro sprigs plus leaves for garnish
• 3 scallions, white and green parts separated
• 1 lemongrass stalk, trimmed and finely chopped
• 2 garlic cloves, crushed with the side of a large knife
• 1 (3-inch cinnamon stick)
• 2 star anise (optional)
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 (32 oz.) cartons reduced-sodium chicken broth
• 2 oz. thin rice noodles (vermicelli)
• 1/2 small red onion, thinly sliced
• fresh mint leaves
• fresh basil leaves, torn if large
• 4 lime wedges

Makes 4 (2 1/2 cups) Servings

1. Combine the chicken, cilantro sprigs, white parts of the scallions, lemongrass, garlic, cinnamon stick, star anise, if using, salt, and pepper in a 5 or 6-quart slow cooker. Pour the broth over the chicken and vegetables. Cover and cook until the chicken is fork tender, 4-5 hours on high, 8-10 hours on low.
2. At the end of the cooking time, using a slotted spoon, transfer the chicken to a plate; let stand until cool enough to handle.
3. Meanwhile, cook the noodles according to the package directions. Drain and rinse under cold running water.
4. Remove and discard the bones from the chicken; cut the chicken meat into bite-size pieces. Pour the broth through a large sieve set over a large bowl. Discard the vegetables and spices.
5. Stir the chicken and noodles into the slow cooker. Cover and cook on high until chicken and noodles are heated through, about 10 minutes.
6. Finely slice the green parts of the scallions. Ladle the soup into 4 large bowls; sprinkle evenly with the scallions. Garnish each serving with cilantro leaves, red onion, mint leaves, basil leaves, and a lime wedge.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Chicken noodle soup is one of the ultimate comfort foods. This version of chicken noodle soup has a Vietnamese twist to it. The official soup of Vietnam is called Pho and it's usually eaten for breakfast. Pho can include any protein and it usually includes bean sprouts, jalapeno & serrano peppers, hoisin sauce and noodles. I made this soup during a snow storm and it made the kitchen & whole house smell delicious. This version of homemade chicken noodle soup is delicious. This soup will be good for breakfast, lunch, or dinner. If you make this soup in the morning before you head out, it will be delicious when you come home. I highly recommend adding some chopped carrots to the soup for more vegetables and who doesn't love carrots in chicken soup? The noodles are absolutely delicious with the chicken and the chicken broth has a nice taste to it. This soup is perfect for making on a cold winter day. It will warm your stomach and soul.

Spicy Southwestern Pork Stew

Ingredients:

• 2 lbs. pork, fat trimmed, cut into 1-inch pieces
• 2 tbsp. Southwestern Spice Rub
• 2 tbsp. extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 2 cups onion, chopped
• 2 tbsp. garlic, chopped
• 1 (14 1/2 oz.) can diced tomatoes, with liquid
• 2 cups corn kernels
• 1 cup roasted red peppers, julienned
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• kosher salt
• freshly ground black pepper

Makes 8 Servings

1. Season pork cubes with salt and pepper. Sprinkle generously with spice rub. Let sit up to overnight.
2. Heat a saute pan over medium heat. Add pork and olive oil; brown meat; Deglaze pan with 1/4 cup of the chicken broth; if the meat starts to stick, add a small amount of water. Remove meat from pan.
3. Add onions and garlic to the pan; cook until slightly caramelized. Add tomatoes and the rest of the stock. pour into crockpot; add pork. Cook on low heat for 2 1/2 hours or until the meat is tender, but not shredding. Add corn and red peppers; cook for 30 minutes. Adjust seasoning with salt and pepper. Stir in cilantro and lime juice.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This stew is perfect for making on the weekend and you can enjoy this dish throughout the week. It's packed with flavor and vegetables and you'll forget it's good for you. You can even prepare this in the morning, cook it in the crockpot, go out for the day and come home to the earthy flavors of the Southwest. You can even add cannellini or black beans to this chili for more flavor and nutrients.

Grilled Citrus-Basil Chicken with Agave Nectar

Ingredients:

• 2 tbsp. grated lime zest
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 tbsp. chopped fresh basil
• 1 tbsp. medium or dark agave nectar
• 2 large garlic cloves, minced
• 2 tsp. extra-virgin olive oil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (3 1/2 lb.) chicken, cut into 6 pieces, skinned, giblets discarded
• 1 lime, cut into 6 wedges

Makes 6 Servings (1 piece of chicken with about 1 tbsp. sauce)

1. To make the marinade, combine the lime zest and juice, orange juice, basil, agave nectar, garlic, oil, oregano, salt and pepper in a small bowl. Transfer half of the lime mixture to a covered container and refrigerate.
2. Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to overnight.
3. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning occasionally, until an instant-read thermometer inserted in a thigh registers 165 F, 20-30 minutes.
5. Pour the reserved lime mixture into a small saucepan and bring to a simmer. Transfer the chicken to a medium serving platter and spoon the lime sauce over. Serve with the lime wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Don't be intimidated by this dish. It may look and sound a little funky but it is SO deliciously fruity. This dish is perfect for warm weather grilling no matter where you are in the world. I used fresh herbs from my garden along with agave nectar and fresh juices. This dish was so succulently delicious. It melted in my mouth it was that good. You can serve grilled vegetables or on top of greens to make a salad and this dish will still be delicious. As for the olive oil, you have possibilities with fruit flavored or herb flavored olive oil. For more information, visit www.TheImperialOlive.com.

Melon Agua Fresca Slushes

Ingredients:

• 1 (5 lb.) honeydew melon, peeled and roughly chopped (8 cups)
• 1/2 cup chilled water
• 2 tbsp. fresh lime juice
• 2 tbsp. granular sugar substitute
• 1 cup ice cubes
• 1 small lime, thinly sliced

Makes 4 (3/4 cup) Servings

1. Spread melon pieces on a baking sheet and freeze for 1-2 hours, until just barely frozen.
2. In a blender or food processor, combine frozen melon, water and lime juice; blend until smooth. Add sugar substitute and ice cubes and continue to process until thick and slushy.
3. Divide Agua Fresca Slushes among 4 (8-ounce) glasses, garnish with lime slices, and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Agua Fresca is Spanish for fresh water; it's a common drink in Latin America that combines pureed sweet fruits with other ingredients like citrus juice, cucumber and tamarind. It's the middle of summer, it's hot outside and you want to cool off. This is a great drink to cool off and leaving you refreshed. You can use cantaloupe in this recipe and your drink will still be refreshingly delicious. You can also use lemons or lemons and limes in this recipe too. Lemons and limes always give a citrus dish or beverage a nice aftertaste. Melons are good sources of potassium, Vitamin C and B Vitamins that can actually protect your skin against sunburn and can reduce inflammation.

Crispy Tuna with Apricot-Wasabi Sauce

Ingredients:

• 1/4 cup apricot preserves
• 2 tbsp. orange juice
• juice of 1 lime
• 1 tsp. wasabi paste
• 1/4 tsp. Asian (dark) sesame oil
• 25 plain rice crackers, broken into pieces
• 4 (5 oz.) tuna steaks
• 1/2 tsp. salt
• 2 egg whites
• 2 tsp. cornstarch
• 1 1/2 tsp. canola oil

Makes 4 Servings (1 tuna steak & 2 tablespoons sauce per serving)

1. Combine fruit spread, orange juice, lime juice, wasabi and sesame oil in a small bowl.
2. Place crackers in a food processor and pulse until finely crumbled (you should have about 1/2 cup crumbs); transfer to sheet of wax paper.
3. Sprinkle tuna with salt. Whisk together egg whites and cornstarch in pie plate. Dip tuna, one piece at a time, into egg white mixture; then into cracker crumbs, pressing to adhere.
4. Heat oil in large skillet over medium-high heat. Lightly spray tuna with nonstick spray. Place in skillet and cook until crust is golden and center is lightly pink, 2-3 minutes per side. Serve with apricot sauce.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE PHONE! You can make this delicious meal at home in 20 minutes or less, the same amount of time it would take to call in your order and have the delivery guy come to your door with your order.This dish is so much better than takeout and it's nothing like what you would get at an Asian restaurant. The tuna cooks rather quickly to keep an eye on it while you're cooking. The apricot-wasabi sauce is absolutely delicious and if you warm it up in the microwave for about 30 seconds and then stir it before you pour it onto the tuna, it will be nice and gooey. If your looking for a side dish, I highly recommend serving sautéed scallions, bell peppers and brown rice with this dish for an authentic Asian flare.

Spicy Pork Skewers with Cashew Sauce

Ingredients:

• 8 tsp. reduced-sodium soy sauce
• 2 tsp. hot pepper sauce
• 1 tsp. extra-virgin olive oil
• 6 (4 oz.) thin-cut boneless pork loin chops, well trimmed
• 2 large garlic cloves, unpeeled
• 3 oz. unsalted toasted cashews (about 3/4 cup)
• 1 tbsp. lime juice
• lime wedges, for serving

Makes 4 (6-skewer) Servings

1. Heat the broiler. Line a broiler pan with foil.
2. In a large bowl, combine 4 teaspoons of the soy sauce, the hot pepper sauce, and oil.
3. Cut each pork lengthwise into 4 strips. Place the strips between 2 pieces of parchment or waxed paper. With a meat pounder or small, heavy skillet, pound the strips to about a 1/4-inch thickness. Add the pork to the soy sauce mixture and let marinate while you make the cashew sauce.
4. In a small saucepan of boiling water, cook the garlic for 1 minute and remove. when cool enough to handle, peel and place in a mini food processor with the remaining 4 teaspoons soy sauce, the cashews, lime juice, and 1/2 cup water. Process to a smooth puree.
5. Thread the pork strips onto 24 (6- to 8-inch) wooden or metal skewers and place on the broiler pan. Broil 6 inches from the heat, without turning, for 4 minutes, or until the pork is cooked through but still juicy.
6. Divide the pork skewers among 4 plates and serve with individual bowls of the cashew sauce (about 2 1/2 tablespoons each) and lime wedges for squeezing.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a great way to kick-start your diet and a healthy alternative to takeout. You can make this Southeast Asian dinner in 30 minutes or less. I never liked pork as a child but now I really love pork when it's seasoned and cooked properly. Normally, a satay sauce is made from peanuts but this version uses cashews instead and it's just as delicious. If you're on Phase 1, serve this protein with vegetables; Phase 2 with steamed rice. You can also use this sauce with grilled meat, poultry, seafood or even tofu. I also recommend using Lime Infused Extra-Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.

 



Vietnamese-Style Vegetables with Rice Noodles

Ingredients:

• 2 ounce rice noodles
• 1 tbsp chili paste (from a jar)
• 1 tbsp Asian fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp rice wine vinegar
• 2 tbsp extra-virgin olive oil
• 1 large head broccoli, cut into small florets (4 cups)
• 1 medium red bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
• 1/4 cup finely chopped cilantro
• 4  lime wedges

Makes 4 Servings

1. Place noodles in a mediun bowl, cover with very warm tap water, and soak until softened, about 15 minutes. Drain and set aside.
2. While noodles are soaking, in a small bowl whisk together chili paste, fish sauce, lime juice, and vinegar.
3. In a large skillet, heat 1 tablespoon of the oil ove medium-high heat. Add broccoli and toss to coat; cook, tossing gently, until tender, about 4 minutes. Transfer broccoli to a plate.
4. Add remaining 1 tablespoon oil to the shillet and heat over medium-high heat. Add pepper, onion and zucchini; cook, stirring frequently, until vegetables arejust beginning to soften, about 4 minutes. Return broccoli to skillet and cook, stirring occasionally, for 3 minutes more. Stir in chili paste mixture, cover, Add cilantro and toss again. Divide among 4 plates and serve warm with lime wedges.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Just because it's not summer, it doesn't mean you can't enjoy summer meals in the comfort of your home. I have really come to love Asian food and I have never tried Vietnamese before. I have passed this recipe a  number of times and the picture looked so good I had to try it. This dish was LOVE AT FIRST BITE! I loved this dish because it was spicy and tangy from the flavors of chili paste, Asian fish sauce and rice vinegar which are common in Vietnamese cuisine. I really loved this dish because I loved all the vegetables with the rice noodles. The vegetables really filled me up and I really liked the rice noodles. If you love Italian pasta dishes, you will enjoy this dish. It's totally better than ordering Asian takeout, TRUST ME!! The scent of this dish is not too strong and it's really filling and delicious. This colorful dish is perfect for vegetarians and meat lovers as well. And if you really want to fill yourself up, add some shrimp. The next time you think about ordering Asian, takeout, PUT DOWN THE PHONE! Cook this dish and everyone will be happy.

 

Caribbean Pavlovas

Ingredients:

• Cooking spray
• 4 large egg whites
• 1/3 cup granulated sugar
• 1 tsp white wine vinegar
• 1 tbsp boiling water
• 1 medium pineapple, cubed
• 1 medium papayas, cubed
• 2 Tbsp spearmint, cut into thin strips (about 8 large leaves)
• 1 medium fresh lime, cut in half

Makes 8 Servings

1. Preheat oven to 250ºF. Very lightly coat 2 nonstick baking sheets with cooking spray.
2. Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes.
3. Spoon egg white mixture by half cupfuls onto prepared baking sheets. Using the back of a spoon, spread out and smooth mixture into eight 6- to 8-inch circles, no more than 1-inch thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (These are very fragile. Handle very delicately.)
4. While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to macerate for 30 minutes.
5. When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova.

WW POINTS VALUE: 4 pts (1 pavlova per serving)

Note: This recipe appears on www.weightwatchers.com. I have come to really love tropical food, especially fruit because it's so clean and fresh. I really love pineapple and have come to love mango and papaya. I had this treat for lunch after my workout and I LOVED it because it was so clean and fresh. The pavlova really woke up the taste buds in my mouth with the fruit, pineapple and lime juices and the mint. The meringue pavlova gave this dish a sweet and chewy bite to this dish. You can eat the salad alone as well. You can use canned pineapple if you can't find a fresh pineapple and it will taste just as delicious. I highly recommend eating this dish for lunch, a light dinner, dessert or even as a snack because it leaves a refreshing aftertaste in your mouth and leave you happy.

                       

Black Bean & Goat Cheese Tostadas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 2 tsp extra-virgin olive oil
• 1 large garlic clove, minced
• 1 (15 oz.) can black soybeans, rinsed and drained
• 4 ounces reduced-fat goat cheese, crumbled (3/4 cup)
• 1/2 (1-pound) head romaine lettuce, chopped (4 cups)
• 2 medium tomatoes, diced
• 3 scallions, thinly sliced
• 1 lime, quartered
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 400 F.
2. Lightly spray tortillas with cooking spray and place, slightly overlapping, on a baking sheet. Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.
3. While tortillas are toasting, heat oil in a medium saucepan over medium heat. Add garlic and cook until softened, about 1 minute. Stir in beans and heat until warmed through. Season with salt and pepper and remove from heat.
4. With tortillas still on the baking sheet, top with beans and cheese; bake until cheese is melted, about 5 minutes. Remove from the oven and top with lettuce, tomatoes and scallions. Squeeze lime ovver top and serve hot.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I wanted a light dinner with out any meat and I came across this recipe and it looked to good to pass up. My mother and I loved these tasty Mexican treats. All the veggies in these tostadas make them colorful and quickly fill you up. The goat cheese makes these tosadas even creamier. I also loved how the tortillas puffed up in the oven and took their own bowl shape when they came out of the oven and cooled. I would totally serve these Mexican vegetarian delights at your next fiesta. Vegetarians and meat lovers will loves these totadas and eat them up. Celebrity chefs Bobby Flay, Jose Garces and Aron Sanchez would be very impressed with these treats as well. Iron Chef Flay, I'm still waiting to challenge you to an Iron Chef Throwdown!

 



Asian-Style Gazpacho

Ingredients:

• 6 tomatoes, seeded and finely chopped
• 2 cups chicken broth
• 1 tsp dry sherry
• 2 tbsp chopped fresh cilantro
• 1 tbsp light soy sauce
• 4 scallions, white part only
• 4 thin slices ginger
• 1/4 tsp Chinese chili sauce
• 2 limes

Makes 6 Servings

1. Place the tomatoes in a 2- or 3-quart saucepan over low heat. Add the broth, sherry, cilantro, soy sauce scallions and ginger. Bring the mixture to a simmer and cook for 20 minutes. Remove from the heat and allow to cool for a few minutes. Puree in a food processor or blender. Chill.
2. Right before serving, stir in the chili sauce. Grate the peel from 1 lime and add it to the soup. Squeeze the juice from both limes into the soup. Serve in chilled bowls.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Cookbook. Now that summer has arrived, you want a dish that does not require a lot of heat but packs a fusion of flavor this is the dish for you. Gazpacho is widely comsumed in Spanish cuisine as well in its neighboring country of Portugal. Gazpacho is served in the summertime to cool you off. I loved this gazpacho because it was cool and refreshing with the Asian flavors melting in my mouth. Normally when I think of Asian food, I think hot, spicy and exotic. This dish was cool, refreshing and exotic. It's great for a light lunch or dinner out on the patio or to serve as a first course at a dinner party.