Tuna Seviche

 Ingredients:

• 1 lb. sushi-grade tuna, cut into 1/2-inch cubes
• 2/3 cup fresh lime juice
• 1 large tomato, seeded & chopped
• 1 small red onion, very thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2-1 jalapeno pepper, seeded & minced
• grated zest of 1/2 orange
• 1/2 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/2 cup per serving)

1. Mix together tuna and lime juice in a large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade. 
2. Add all remaining ingredients to tuna; toss to mix well. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Do not be intimidated by sashimi or sushi-grade tuna. It is melt-in-your-mouth delicious when it's done right. Even though the recipe calls to marinate in lime juice and to add the remaining ingredients to the tuna, I HIGHLY recommend searing both sides of the tuna to add more texture to the tuna. Grilled sashimi tuna is so delicious it literally melts in your mouth. I like to think of it as the filet mignon of the ocean it's that good. The variety of vegetables add flavor and zing to this dish. One bite of this treat and you will be eating this as an appetizer or a light lunch on a regular basis. 

Ginger-Lime Chicken

 Ingredients:

• 1/4 cup low-sodium soy sauce
• 3 tbsp. lime juice
• 2 tsp. lime zest
• 2 tbsp. ginger root, finely minced or grated
• 2 garlic cloves, minced
• 1 tbsp. honey
• 1 tbsp. chili oil or other hot oil
• 1/4 cup fresh cilantro, chopped and divided
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. scallions, finely minced

Makes 4 Servings (1 chicken breast & 1/3 cup sauce per serving)

1. In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Remove and reserve 2 tablespoons of the marinade. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
2. Preheat broiler to high. Remove chicken from marinade and place in a baking dish; discard marinade. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
3. To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears on www.weightwatchers.com. This is  a new succulent take on grilled or broiled chicken. Citrus and spices are used in this Caribbean recipe. The combination of ginger, lime and garlic make this chicken heavenly delicious. You can use this marinade on chicken, pork, turkey, fish and vegetables. You can serve grilled vegetables or pineapple with this chicken for a filling and flavorful meal. 

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

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. 

Berry-Topped Cake with Strawberry Sauce

Ingredients:

• 2 (6 oz.) containers raspberries
• 2 (6 oz.) containers blackberries
• 2 tbsp. thinly sliced fresh mint
• 1/4 cup + 2 tbsp. granulated sugar
• 1 tbsp. + 2 tsp. fresh lime juice
• 2 cups strawberries, hulled
• 1 (9 oz.) store-bought angel food cake, cut into 6 wedges

Makes 6 Servings (1 wedge per serving)

1. Gently toss together the raspberries, blackberries, mint, 2 tablespoons of the sugar, and 2 teaspoons of the lime juice in a large bowl; set aside. 
2. Combine the strawberries and the remaining 1/4 cup sugar and 1 tablespoon lime juice in a blender or food processor and puree. 
3. Place a wedge of cake on each of 6 plates. Spoon about 3 tablespoons of the strawberry sauce around each wedge and top with about 2/3 cup of the berry mixture. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a wonderful sweet ending after a filling meal. The combination of angel food cake and mixed berries is quite refreshing. The original recipe calls for 1/2 cup of granulated sugar but you can cut the sugar in half and the berry mixture and sauce still tastes just as delicious. 

Cilantro-Cumin Marinade

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1/4 cup fresh lime juice
• 1/4 cup unsweetened orange juice
• 1 tbsp. water
• 2 garlic cloves minced
• 2 1/2 tbsp. cilantro, minced
• 2 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small uncooked onion, chopped

Makes 8 Servings

1. Puree ingredients in blender until smooth. 
2. Place protein of your choice in a dish and pour marinade over it. Marinate no more than 20 minutes, turning at least once. Spoon leftover marinade (boiled for 3-5 minutes to destroy bacteria) over cooked fish, if desired. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears on www.weightwatchers.com. This Latin-style marinade is aromatic and is great for any kind of protein such as fish, pork, chicken and steak. This marinade adds sweetness and heat to your meal and leaves a great aster taste in your mouth. 

Mexican Veggie Egg Muffins

Ingredients:

• ½ cup green bell pepper, chopped
• 2 Tbsp. onion, chopped
• ¼ cup + 2 Tbsp. (or 3/8 cup) grape tomatoes, chopped
• 3 large eggs
• 1 Tbsp. unsweetened almond milk
• cayenne pepper (optional)
• black pepper (optional)
• Non-stick cooking spray
• ¼ cup or 4 Tbsp. pepper jack or shredded cheese of choice
• 1/2 avocado 
• 1 tsp. lime juice (optional)

Makes 2 Servings 

1. Preheat the oven to 350° F. As the oven is preheating, chop/dice your pepper, onion and tomatoes finely.
2. Crack the eggs into a medium-sized bowl and whisk them with the almond milk.
3. Add your diced vegetables into the egg mixture, stir well and then sprinkle with cayenne pepper and black pepper. If you prefer not to season your eggs, you can omit the cayenne pepper and/or black pepper.
4. Grease four of the muffin cups of a large muffin tin with nonstick cooking spray. Fill each of the sprayed muffin cups evenly with the egg mixture.
5. Sprinkle one tablespoon of shredded pepper jack cheese, or cheese of choice (including light Mexican cheese, cheddar cheese or part-skim Mozzarella cheese, if you prefer less spice) to the tops of each muffin cup.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slighlty golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let them cool for about 5-10 minutes before using a fork or knife to lift them out carefully from the muffin tin.
8. Serve immediately, topping them with avocado slices or avocado mashed with lime juice. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears on the www.southbeachdiet.com/recipes. Eggs are wonderful for breakfast  when they are done right. Mexican veggie egg muffins are both filling and flavorful. You have a colorful variety of vegetables with the Mexican cheese of your choice. Eggs and vegetables do fill you up. Feel free to omit the avocado and save your ½ serving of Healthy Fat to use at a different meal. Place the remaining two egg muffins in a resealable bag in the refrigerator to enjoy on your second practice day. 

1. 
   

Chicken Fajita Bowl

Ingredients:

• 1 tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts
• 1 tsp. paprika
• 1/4 cup sliced onions
• 2 garlic cloves, minced
• 1 medium bell pepper, sliced
• 2 tbsp. tomato paste
• 2 tbsp. fresh lime juice
• 1 tsp. chipotle chili powder
• 1/4 cup chicken broth
• 1/2 cup canned black beans, rinsed & drained
• 1 1/2 cup cooked cauliflower rice
• 1/2 cup Monterey Jack cheese
• 2 tbsp. chopped cilantro

Makes 4 Servings (1 bowl per serving)

1.  Heat the oil over medium-high heat in a large skillet. 
2. Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. Place it in the hot skillet and brown it for 3-4 minutes per side. Remove the chicken and set it aside, reserving the grease in the pan. 
3. Reduce the heat to medium. Add the onion, garlic, and bell pepper and cook for 3-4 minutes, until the onion is translucent. 
4. Whisk together tomato paste, lime juice, chipotle chili powder, chicken broth, and salt and pepper to taste into small bowl. 
5. Add this mixture along with the cooked chicken and the black beans to the veggies in the pan and cook for 3-4 minutes, until the sauce is slightly thickened. 
6. Divide cauliflower rice into 4 bowls; then top with mixture from the pan. Garnish with the cheese and cilantro. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't worry if this dish looks like a mess. It's actually quite filling and delicious. You can enjoy fajitas without the tortilla. The chicken is seasoned with salt, freshly ground pepper and paprika and it's so succulent and juicy. The sautéed vegetables go great with the chicken and the cauliflower rice. Cauliflower rice is just shredded cauliflower and you'll never know the difference between regular rice and cauliflower rice. The 'tomato sauce' goes very well in this dish too. This fajita bowl will quickly become a favorite at your kitchen table.

Cilantro-Lime Yogurt Dip

Ingredients:

• 1 cup plain whole-milk Greek yogurt
• 2 tbsp. fresh lime juice
• 1-2 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 1 Cup (2 tbsp. per serving)

Combine the yogurt, lime juice, cilantro, salt, and pepper in a small bowl. Stir until they are well mixed. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This yogurt dip is tangy and delicious and it goes great with any kind of Mexican cuisine. The combination of cilantro and lime awakens your taste buds. 

Smoky Mexican Seafood Cocktial

Ingredients:

• 1 1/2 cups tomato juice cocktail, chilled
• 1/2 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. tomato paste
• 1-2 tsp. bottled chipotle in adobo sauce or bottled hot pepper sauce
• 2 (6 1/2-oz.) cans crabmeat, drained, flaked and cartilage removed, or 12 oz. shrimp with tailed cooked, peeled and deveined, or 6 oz. of each
• 1 medium avocado, halved, pitted, peeled and chopped
• 1 cup cucumber, peeled, seeded and chopped
• 8 lime wedges (optional)
• fresh cilantro (optional)

Makes 8 Servings 

1. In a medium bowl, combine tomato juice cocktail, red onion, cilantro, lime juice, tomato paste (if using), and chipotle pepper sauce.
2. Add the crabmeat or shrimp, avocado, and cucumber. Toss gently to coat. Divide mixture among eight martini glasses. Top with shrimp (if using). Garnish with lime wedges and cilantro if desired. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This is what I call a cocktail kicked up a notch. This cocktail is a decorative appetizer that is perfect to serve at an elegant dinner. This cocktail is succulent, flavorful and leaves a nice aftertaste in your mouth. The shrimp goes so well with the avocado, cucumber and tomato juice. If you don't have a chipotle in adobo sauce, use a jalapeno pepper and minced garlic in the recipe and puree it with the tomato juice, lime juice, red onion and the cocktail will still be delicious. 

Summer Rolls with Crab and Mango

Ingredients:

• 2 1/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 2 tsp. honey
• 1 tsp. chili-garlic paste
• 1/2 tsp. Asian (dark) sesame oil
• 8 (6-inch) round rice paper wrappers
• 4 large Boston lettuce leaves, each cut lengthwise in half
• 1 small mango, peeled, pitted, and cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 2 cups bean sprouts
• 4 imitation crab sticks (6 oz.), each cut lengthwise in half
• 16 sprigs fresh cilantro

Makes 4 Servings (2 rolls and 1 1/2 tbsp. sauce per serving)

1. To make dipping sauce, whisk together soy sauce, lime juice, honey, chili paste, and sesame oil in a small bowl.
2. To assemble rolls, working one at a time, dip rice paper wrappers in a bowl or warm water; let stand jus until soft, about 30 seconds. Place on clean kitchen towel. Place 1 lettuce piece in center of each wrapper. Top lettuce with one eighth of mango, bell pepper, and bean sprouts. Top each with a piece of crab stick and 2 cilantro sprigs. Fold in sides and roll up to enclose filling. Press gently to seal. Cut each roll in half on diagonal. Serve with dipping sauce. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I don't eat Asian food often but when I make it at home, it's actually quite filling and tasty. The combination of crab, mango and vegetables is deliciously filling. Serve these as an appetizer and it will feel like a light lunch. When you handle the rice papers wrappers, always follow the directions. They can get sticky VERY fast and it can be challenging to wrap those around the filling. 

Indian-Spiced Mashed Sweet Potatoes

Ingredients:

• 1 1/4 lbs. (about 4 medium) sweet potatoes, peeled and cut into 1-inch chunks
• 1 tsp. garam masala
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. ground ginger
• 4 tsp. extra-virgin olive oil
• 2 tsp. fresh lime juice

Makes 4 (3/4 cup) Servings

1. In a steamer, cook the sweet potatoes for 10-15 minutes, until tender when pierced with the tip of a knife.
2. Transfer to a large bowl and add the garam masala, salt, cumin, and ginger. Mash with a potato masher (or use and immersion blender) to combine. Add the oil and lime juice and mash again. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a new and spicy take on traditional mashed potatoes. This recipe uses sweet potatoes in place of white potatoes and it's just as delicious as traditional mashed potatoes. Sweet potatoes contain nutrients such as beta-carotene, calcium, vitamin C, and potassium so they are much more nutritious than traditional mashed potatoes. These mashed potatoes are filled with flavor an spice and are a perfect side dish for any Indian main dish. 

Keema Samosas

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1 tsp. garam masala
• 3/4 tsp. curry powder
• 1/4 tsp. ground turmeric
• 1 lb. ground skinless chicken breast
• 3/4 tsp. salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp. fresh lime juice
• 34 (3-inch) square wonton wrappers

Makes 17 Servings (2 samosas per serving)

1. To make filling, heat oil in a large skillet over medium-high heat. Add onion, jalapeno, and garlic; cook until onion begins to soften, about 4 minutes. Stir in garam masala, curry powder, and turmeric; cook 30 seconds. Add chicken and sprinkle with salt; cook, breaking up chicken with wooden spoon, until no longer pink, about 5 minutes. Remove skillet from heat; let cool 10 minutes. Stir in cilantro and lime juice. 
2. Preheat oven to 425 F. Spray baking sheet with nonstick spray.
3. Place 6 wonton wrappers on work surface. Put scant 1 tablespoon of filling in center of each wrapper. Moisten edges of wrappers with water. Fold each wrapper over filling to form triangle. Press edges firmly to seal. Place samosas on prepared baking sheet. Repeat with remaining filling and wrappers, making a total of 34 samosas.
4. Lightly spray samosas with nonstick spray. Bake until crisp and golden, about 6 minutes per side. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Keema samosas are popular road side snacks that are deep fried and delicious and a staple dish of India. This snack recipe is made using mutton keema and maida. These samosas are baked and use wontons and use ground chicken. You can also use ground turkey in these samosas and they will still be delicious. These Indian treats are filled with protein, plenty of spices and flavor. Samosas also make a great party food because they freeze easily. These Indian dishes will quickly become a favorite after eating just one.  

Black Bean Guacamole

Ingredients:

• 5 avocados, diced
• 3 scallions, chopped
• 2 limes juiced
• 1/2 cup tomatoes, chopped
• 1 tbsp. cilantro, chopped
• 1 (15 oz.) can black beans, drained and rinsed
• salt
• freshly ground black pepper

Makes 5 cups

1. Place avocados, scallions, and lime juice in a large bowl.
2. Mash avocados to a course puree.
3. Stir in tomatoes, cilantro, and beans.
4. Season with salt and pepper.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a new take on homemade guacamole. Black beans add flavor and more nutrients to the traditional guacamole. I highly recommend adding a touch of minced garlic to the guacamole because garlic always makes everything taste better. Serve this guacamole with chip, vegetables or even grilled meats and it will taste good. 

Key West-Style Roasted Chicken Salad

Ingredients:

• 3 tbsp. key lime juice
• 2 tbsp. taco sauce
• 2 tsp. extra-virgin olive oil
• 3/4 tsp. salt
• 3 cups sliced deli roast chicken breast
• 1 bunch arugula, torn
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• 1/2 cup chopped fresh cilantro

Makes 4 Servings (1 1/2 cups per serving)

Whisk together lime juice, taco sauce, oil, and salt in a serving bowl. Add the remaining ingredients and toss to coat evenly.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW in 20 Minutes Cookbook. This salad makes a flavorful and filling meal on a hot summer day. If you don't have deli roast chicken on hand, grill a chicken breast seasoned with salt and pepper, slice it and toss it in with the salad. Homemade taco sauce can be made up of ground chili powder, and cumin, garlic, salt, freshly ground black pepper and some pureed tomatoes and the sauce will be delicious. If you don't have arugula on hand, use kale or spinach and the salad will be just as flavorful and healthy. 

Tandoori Lamb with Almond-Apricot Couscous

Ingredients:

• 3/4 cup plain fat-free yogurt
• juice of 1 lime
• 1/2 small onion, quartered
• 1 tbsp. minced peeled fresh ginger
• 2 large garlic cloves, minced
• 1 tbsp. paprika
• 1 tsp. ground coriander
• 1/4 tsp cayenne 
• 1 (2 lb.) boneless leg of lamb, butterflied and trimmed
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup whole wheat couscous
• 1/3 cup sliced almonds, toasted
• 1/2 cup chopped dried apricots

Makes 8 Servings (4 slices lamb & scant 1/2 cup couscous per serving)

1. Stir together yogurt, lime juice, onion, ginger, garlic, paprika, coriander, and cayenne in a small bowl.
2. Place lamb on work surface; with meat mallet or rolling pin, pound to even thickness. Put lamb in large shallow baking dish and spread yogurt mixture all over. Cover dish with plastic wrap; refrigerate at least 1 hour or up to 4 hours.
3. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepared medium-high fire using direct method. 
4. With paper towel, wipe excess yogurt mixture from lamb; sprinkle with salt and pepper. Place lamb on grill rack and grill, turning, until instant-read thermometer inserted into the thickest part of lamb registers 145 F for medium, about 25 minutes. Transfer to cutting board and let stand for 10 minutes.
5. Meanwhile, cook couscous according to package directions. Transfer to serving bowl and top with almonds and apricots. Cut lamb across grain into 32 slices. Serve with couscous.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. This exotic dish is a wonderful dish to dinner. You  can use any cut of lamb in this recipe and the meal will still be delicious. This lamb dish is spicy and flavorful it will melt in your mouth. The side of couscous goes well with the lamb for cooling the spice of your taste buds. Couscous is a granular semolina and a staple of North African cuisine. The sliced almonds and sliced apricots add a touch of flavor to the couscous and go well with the lamb. 

Key Lime Dessert Shots

Ingredients:

• 1/2 cup fat-free sweetened condensed milk
• 2 large egg yolks
• 1/3 cup lime juice, preferably key lime
• 2 tsp. unsalted butter
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup graham cracker crumbs
• 1 pinch salt
• 1/2 cup aerosol whipped cream
• 1 tbsp. grated lime zest

Makes 8 Servings

1. Combine condensed milk and egg yolks in a small heavy saucepan; cook over medium-low heat, whisking constantly, until mixture begins to boil. Stir in lime juice and 1 teaspoon of butter; pour into shallow bowl and refrigerate until cool, about 30 minutes.
2. Fold yogurt into cooled lime mixture just until combined; set aside.
3. Melt remaining  1 teaspoon butter in microwave in a small microwavable bowl. Add graham cracker crumbs and salt, stir until crumbs are evenly moistened.
4. Line up 8 (2 oz.) shot glasses. Spoon 1 tablespoon crumb mixture into each glass, pressing to form crust. Top each crust with 2 heaping tablespoons lime filling and 1 tablespoon whipped cream; sprinkle evenly with lime zest.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sweet ending. If you love key lime pie, you will love this dessert. It's a small portion but it's worth it. It's like eating a key lime pie out of a shot glass and it is flavorful and delicious.

Chicken Fajitas

Ingredients:

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

Makes 4 Servings (1 fajita per serving)

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

WW POINTS VALUE: 5 pts.

 

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

Acorn Squash and Two-Bean Gratin

Ingredients:

• 1 small acorn squash (10-12 ounces)
• 1 (15.5 oz.) can black beans, drained and rinsed
• 1 (15.5 oz.) can pinto beans, drained and rinsed
• 2 tbsp. fresh lime juice
• 4 tsp. extra-virgin olive oil
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. ground coriander
• 1 1/2 tsp. dried oregano
• 3/4 tsp. salt
• 3 plum tomatoes, thinly sliced
• 1 cup shredded reduced-fat Mexican blend cheese
• 1/4 cup hulled pumpkin seeds

Makes 4 Servings (2 cups per serving)

1. Heat the oven to 450 F Bring a medium pot of water to a boil.
2. Meanwhile, halve the acorn squash lengthwise. Scoop out and discard the seeds and stringy strands. Thinly slice the squash crosswise, leaving the skin on.
3. Place the squash in the boiling water and cook until crisp-tender, about 3 minutes. Drain.
4. While the squash is cooking, in a large bowl, stir together the black beans, pinto beans, lime juice, oil, chili powder, coriander, oregano, and salt.
5. Add the drained squash and the tomatoes to the bean mixture and toss. Transfer to a 9 X 13-inch baking dish. Cover tightly with foil. Bake for 10 minutes, or until piping hot.
6. Uncover, top with cheese and seeds, and bake for 5 minutes longer, or until the cheese has melted. Serve hot.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This colorful dish can be enjoyed as a side dish or as a meatless main dish. This vegetarian gratin has four servings of vegetables, is flavorful and has the toppings of melted cheese topped with pumpkin seeds. A typical gratin has melted cheese topped with bread crumbs. The pumpkin seeds add some crunch to the gratin. Don't be intimidated by this dish. It may look a little messy but the end result is delicious. 

Caesar Salad with Poblano Dressing

Ingredients:

• 1 small poblano pepper
• 1/4 cup low-fat buttermilk
• 2 tbsp. mayonnaise
• 2 tbsp. chopped fresh cilantro
• grated zest of lime
• 1 tbsp. fresh lime juice
• 1 garlic love, minced
• 1/2 tsp. kosher salt
• 1 (12 oz.) package romaine lettuce hearts, thinly sliced
• 1 cup fat-free croutons
• 1/3 cup Pecorino-Romano cheese

Makes 6 Servings (2 1/3 cups per serving)

1. Preheat broiler.
2. To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8-9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel of charred skin, remove stems and seeds, and mince flesh.
3. To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A Caesar salad is a wonderful comfort food anytime and it's also a great salad to cleanse your system whenever you had a rough day. This is a different take on the traditional Caesar salad. This salad uses a roasted poblano pepper mixed with lime juice, cilantro and mayonnaise. This dressing certainly kicks up the heat and is flavorful in its own way. This dressing would go great on grilled chicken or fish.