Chicken, Shrimp & Chorizo Paella

 Ingredients:

• 1 tbsp. extra-virgin olive oil
• 2 (3/4 lb.) boneless, skinless chicken breast halves, cut in half crosswise
• 1/2 lb. extra-large shrimp, peeled & deveined
• 1/4 lb. chorizo sausage, cut into 1/4-inch slices
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 1 cup peas
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes, drained
• 1 1/4 cups reduced-sodium chicken broth
• 3/4 cup long-grain rice
• 8 small piemento-stuffed green olives sliced
• 1/2 tsp. saffron threads, crushed
• 1/8 tsp. smoked paprika
• 3 tbsp. chopped fresh parsley (optional)
• salt
• freshly ground black pepper

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

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate. Add the shrimp to the skillet and cook until browned, 1 1/2 minutes on each side; transfer to a separate plate. Add the chorizo to the skillet and cook until browned, about 3 minutes on each side; transfer to the plate with the chicken. 
2. Add the onion, bell pepper and garlic to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, broth, rice, olives, saffron, and paprika; bring to a boil. Add the chicken and chorizo; return to a boil. Reduce the heat and simmer, covered, about 15 minutes. 
3. Add the shrimp to the skillet and simmer, covered, until the chicken and chorizo are cooked through and the shrimp are opaque in the center, about 7 minutes. Fluff mixture with a fork and stir in the parsley, if using. Season with salt and pepper to taste. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Paella is considered the national dish of Spain and it's a wonderful comfort food that is full of flavor. Paella is a saffron-infused Valencian rice dish that is rich with ingredients such as chicken, seafood, sausages, vegetables and flavorful seasonings such as saffron and paprika. This version of paella is tasty, filling and deliciously satisfying. The original recipe calls for Keilbasa sausage but I used chorizo because chorizo is a traditional ingredient used in paella. I added peas to the paella for a more filling flavor. Red bell peppers are used in traditional paella but you can use any bell pepper in this recipe. I highly recommend using bomba rice in this recipe for an authentic Spanish flare. 

Cod with Almond-Basil Relish

Ingredients:

Relish:

• 1/2 cup almond-stuffed green olives, sliced (or substitute 1/4 cup pitted green olives and 1/4 cup blanched almonds)
• 2 tbsp. capers, chopped
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chopped roasted red peppers
• 4 tbsp. chopped fresh basil
• 2 tbsp. lemon juice, to taste
• 1/4 tsp. crushed red pepper

Cod:

• 4 (5 oz.) skinless cod or haddock filets
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. unsalted butter
• 2 tbsp. chopped fresh parsley

Makes 4 Servings (1 fillet per serving)

1. Combine all the relish ingredients in a bowl and mix well. Season with salt and pepper to taste and refrigerate until needed. 
2. Season the fish with salt and pepper to taste. Heat the oil and butter in a large skillet over medium-high heat and cook for about 4 minutes per side, or until golden. 
3. Transfer the fish to serving plate and serve topped with the relish and sprinkled with the parsley.

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Fish and vegetables make a great dinner when it's done right. This dinner takes about 20 minutes to make and it can be enjoyed on any day of the week. The flavors from the relish have a nice Italian and Mediterranean flare and will wake up your taste buds. You can serve your choice of grilled or sautéed vegetable to make this meal complete. You can use cod, haddock, halibut or any white flaky fish in this recipe and your meal will be delicious. 

Chicken Tagine

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless chicken breasts, cut into 1-inch pieces
• 1 (10 oz.) package frozen whole okra
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp. minced peeled fresh ginger
• 1/4 tsp. saffron threads, lightly crushed
• 3/4 cup reduced-sodium chicken broth
• 2 tbsp. lemon juice
• 12 pimiento-stuffed olives, halved
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 cup per serving)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer the chicken to a plate. 
2.  Add the okra, onion, garlic, ginger, and saffron to the skillet; cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Stir in the broth and lemon juice; bring to a boil. Reduce the heat, stir in the chicken, and simmer; covered, until the chicken is cooked through, about 7 minutes. Uncover and cook until the liquid is slightly reduced, about 3 minutes longer. Remove the skillet from the heat; stir in the olives, cilantro, salt, and pepper. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This version of tagine is light and filling. A tagine is a comfort food that hails from Morocco and is typically prepared with meat or poultry and vegetables, garlic, and olives. Seasonings can include saffron, ginger, paprika, or cilantro. I highly recommend serving a side of couscous with the tagine for an additional 3 points a serving and a more filling dish. 

Arroz Con Pollo

Ingredients:

• 4 (5 oz.) skinless bone-in chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 2 assorted bell peppers, seeded and chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 1/2 tsp. saffron seeds, lightly crushed 
• 1 (14 1/2 oz.) can diced tomatoes
• 1 cup reduced-sodium chicken broth
• 1 cup frozen peas
• 12 pimiento-stuffed green olives

Makes 4 Servings

1. Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8  teaspoon of the black pepper. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate. 
2. Heat the remaining 1 teaspoon oil in the same skillet. Add the bell peppers, onion, and garlic; cook, stirring frequently, until the vegetables begin to soften, about 7 minutes. Add the rice and saffron; cook, stirring constantly, about 1 minute. Add the tomatoes, broth, and chicken; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the liquid is absorbed and the chicken is cooked through, about 20 minutes. Stir in the peas, olives, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until heated through, about 1 minute. Remove the skillet from the heat and let stand, covered, for about 5 minutes. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Arroz con pollo is a traditional dish whose components vary from one region to another throughout Spain, the Caribbean, and Latin America. It is a popular one-pot comfort food that is made with flavorful ingredients such as chicken, onions, garlic and tomatoes are the base to which a variety of vegetables, such as bell peppers, peas and olives, are added. This dish makes a nice comfort food dish to enjoy on the weekend and will become a favorite. 

Baby Porcupines

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 cup cooked brown rice
• 1 cup fresh whole wheat bread crumbs
• 1 small onion, grated
• 1/4 cup ketchup
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 16 slices pitted black olives (about 4 olives)
• 1/2 cup apple juice or dry white wine

Makes 8 Servings (1 porcupine per serving)

1. Preheat oven to 350 F.
2. Combine turkey, rice, bread crumbs, onion, ketchup, salt and pepper in a small bowl. Stir until combined well. Form into 8 small oval-shaped loaves; press 2 olive slices into each loaf for eyes.
3. Place loaves in 9 X 13-inch baking dish. Pour apple juice or wine around loaves. Bake until instant-read thermometer inserted into center of loaves registers 165 F, about 35 minutes.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are wonderful treats to make and enjoy on the weekend. These baby porcupines are filled with flavor and a succulent and juicy. If you don't have apple juice on hand, substitute dry white wine and the porcupines will be just as tasty. I also highly recommend adding minced garlic to the porcupines because garlic always makes everything taste better. 

Salsa Steak

Ingredients:

• 1-1 1/2 lbs. boneless round steak cut 1/2-inch thick
• kosher salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
•  1 1/2 cups sliced fresh mushrooms
• 1 medium green bell pepper, cut into bite-sized strips
• 1 medium onion, sliced
• 1 (8 oz.) can tomato sauce
• 1 (2 1/4 oz.) can sliced pitted riped olives, drained
• 2-3 tsp. chili powder or Italian seasoning

Makes 4-6 Servings

1. Preheat the oven to 350 F. Trim fat from meat. Season both sides of meat with salt and pepper. Cut meat into 4-6 serving-size pieces. In a large skillet, brown the meat in hot oil, turning once. Transfer meat to a 2-quart square baking dish.
2. In the same skillet cook the mushrooms, bell pepper, onion over medium heat for 5-8 minutes or until tender (add more oil if necessary). Stir in tomato sauce, olives (if desired), and seasoning. Cook and stir until bubbly.
3. Pour mushroom mixture over meat in baking dish. Cover and bake about 45 minutes or until meat is tender.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This colorful dinner is flavorful and delicious. This salsa-smothered steak calls for colorful vegetables to be served alongside the steak. This salsa also goes great with pork, chicken, turkey, and even certain kinds of fish. This salsa even tastes great with eggs too. I highly recommend using Italian seasoning in this recipe for a more authentic Italian flare. I highly recommend using minced garlic in this recipe because garlic always makes everything taste better. Sparkling Semisweet is the recommended wine to pair with this dish.

Capanata

Ingredients:

• 2 lbs. eggplant, sliced into 3/4-inch rounds
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 1 cup celery, sliced into 1/4-inch half moons
• 2 tbsp. garlic, chopped
• 1 cup red or yellow bell peppers, julienned
• 3 tbsp. red wine vinegar
• 2 tbsp. agave nectar
• 2 tbsp. capers, rinsed
• 3 cups tomatoes, cored & coarsely chopped
• 2 tbsp. raisins
• 3 tbsp. chopped oregano or basil, chopped
• 3 tbsp. green olives, chopped
• 2 tbsp. pine nuts
• salt
• freshly ground black pepper
• nonstick cooking spray
• parchment paper

Makes 8 Servings

1. Preheat oven to 400 F.
2. Lay slices of eggplant on parchment-lined baking sheet. Spray both sides with nonstick cooking spray. Bake in hot oven for 15 minutes or until slightly golden. Cool and cut into 3/4-inch cubes.
3. Heat a large sauté pan over medium heat. Add olive oil, onions, and celery. Season with salt and pepper. Sauté until golden brown, about 5 minutes. Add garlic and cook until aromatic. Add peppers' saute 2 minutes. Add vinegar and agave syrup; reduce by half.
4.  Add tomatoes and bring to a simmer. Cook or 8-10 minutes, stirring periodically until the tomatoes have reduced by one quarter. Add eggplant, capers, and raisins; cook for 20 minutes until the vegetables are tender and the mixture is thick, slightly sweet, and fragrant. Stir in herbs, olives, and pine nuts. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Caponata is a traditional Sicilian seasoning or topping that is made from cooked vegetables like eggplant, celery and tomatoes and sweetened with vinegar, capers, raisins, and nuts. This makes a great filling for sandwiches. The eggplant will fall apart at the end of the cooking process. Caponata is always best to sit overnight in the refrigerator overnight to allow the flavors to blend. Caponata tastes delicious when served with pasta, cooked meats such as turkey, chicken, beef, pork, lamb and eve fish.

Zucchini Ceviche

Ingredients:

• 2 tbsp. + 2 tsp. fresh lime juice
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1 lb. zucchini, thinly sliced
• 1/4 cup finely chopped red onion
• 2 large green olives, pitted and chopped

Makes 4 Servings (3/4 cup per serving)

1. In a large shallow bowl, whisk together the lime juice, oil, and salt. Add the zucchini and toss to coat.
2. Using a slotted spoon, remove the zucchini from the lime mixture and arrange on 4 salad plates. Dividing evenly, scatter the onion and olives on top. Drizzle any lime mixture remaining in the bowl over each.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a great side dish to eat alongside any protein and to enjoy on all phases. It's cool, crunchy and very refreshing. The zucchini can be prepared up to a day in advance and refrigerated. Don't add the onions and olives no sooner than 2 hours before serving so nothing gets soggy. I never liked zucchini when I was younger but now I enjoy it raw or cooked. 

Ground Turkey Picadillo with Golden Raisins & Olives

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, diced
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 2 cups mushrooms, chopped
• 2 tbsp. garlic, chopped
• 1 pinch ground cumin
• 2 tbsp. chili powder
• 1 pinch chili flakes
• 1 lb. lean ground turkey
• 1 cup zucchini, chopped
• 1 (15 oz.) can diced tomatoes
• 1/2 golden raisins
• 1/4 cup green olives, chopped
• 2 tbsp. chopped fresh cilantro
• salt
• freshly ground black pepper

Makes 8 Servings

1. Heat olive oil in a Dutch oven or deep sauté pan over medium heat. Add onion, carrots, celery, and mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Add garlic, cumin, chili powder and chili flakes; cook until aromatic, about 20 seconds.
2. Add turkey and zucchini; cook 5 minutes. Add tomatoes and raisins. Bring to a simmer; cook for 10 minutes or until vegetables are tender. Stir in olives and cilantro. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Picadilo is a traditional Latin dish that is used as a stuffing in tacos, peppers, and even pastries. This picadillo is sweet, salty and savory with all the vegetables and seasonings. You can use this filling in any kind of pepper such as bell peppers, poblano peppers or even in individual phyllo pouches and it will be delicious no matter what.  

Cherry Tomato & Feta Crisps

Ingredients:

Topping:

• 12 cherry tomatoes
• 1 tsp. extra-virgin olive oil
• salt
• freshly ground black pepper
• 1/3 cup crumbled reduced-fat feta cheese
• 3 large black olives, pitted and slivered
• fresh rosemary sprigs

Crisps:

• 1 large garlic clove, smashed and peeled
• 1 tbsp. extra-virgin olive oil
• 1 (8-inch) whole-wheat pita round
• salt
• freshly ground black pepper

Makes 16 Crisps (4 per serving)

1. Heat the oven to 400 F.
2. For the topping: In a medium bowl, toss the tomatoes with the oil and salt and pepper to taste. Place the tomatoes on a baking sheet and bake, shaking the pan occasionally, for 10-15 minutes, or until softened.
3. While the tomatoes are baking, prepare the crisps: In a cup, stir the smashed garlic and oil. Cut the pita into 8 even, double-layer triangles. Separate each triangle into 2 wedges. Place the pita wedges split-side up in a single layer on another baking sheet. Brush with garlic oil and sprinkle lightly with salt and pepper. Bake the pita wedges for 7 minutes, or until crisp and golden.
4. To assemble: Top the crisps with the tomatoes, feta, and olives. Garnish with rosemary sprigs. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I call gourmet chips and cheese.These little snacks are perfect for all kinds of parties, especially around the holidays. You can even serve these when you're watching your favorite sports teams. 4 of these 'chips' are 1 serving and 1 point per serving. These 'chips' look and taste better but they are also better for you. You can use any crumbled cheese such as goat, blue or gorgonzola cheese with the tomatoes and any dried herb such as basil, oregano, dill, marjoram, etc. as well and your crisps will be delicious. As for the olive oil, I highly recommend using flavor infused olive oil to go with what kind of flavors you're going to use. For more information, visit www.TheImperialOlive.com.

 

 

Casa Tua Restaurant Tuna Tartare

Ingredients:

• 2 lbs. tuna, sashimi or sushi quality, chopped
• 1 oz. capers in salt, rinsed
• 6 oz. olives nicoise, pitted and cubed
• 4 oz. sun-dried tomatoes, cubed
• 2 tbsp. cilantro, chopped
• 1 tbsp. chopped fresh red chile pepper
• 1/2 cup extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. Fleur de sel (French sea salt) or kosher salt

Makes 8 Servings

Mix the tuna, capers, olives, tomatoes, cilantro, and pepper, and season with oil, vinegar, and Fleur de sel.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This recipe was created by chef Sergio Sigala of Casa Tua Restaurant in Miami. Casa Tua is an elegant restaurant in a  converted Mediterranean villa in South Beach where guest can enjoy Northern Italian cuisine, fine wine and art. I've never been to Miami but when I do visit Miami, I hope I can eat at this restaurant. This is an elegant appetizer that is delicious and packed with flavor. This appetizer is a marriage between Northern Italy and Miami. I LOVED this appetizer. I really love sashimi tuna because I think it's the filet mignon of the sea, rich in flavor when it's cooked right. Even though the recipe calls for raw sashimi tuna cut up, I cooked the tuna about 1-2 minutes on each side after seasoning the tuna with salt and pepper. I really like a sashimi tuna with a salt and peppered crust with a RARE center. That is the best! I also used a sweet red bell pepper in place of the red chile pepper and kalamata olives in place of the nicoise olives and the dish was still delicious. This appetizer is delicious by itself or on top of cucumbers or small slices of toasted French bread. If you want to kick it up a notch in flavor with the olive oil and balsamic vinegar, visit www.TheImperialOlive.com for sophisticated flavors. Also, for more information on Casa Tua Restaurant, visit www.casatualifestyle.com

Savory Egg Salad Sandwiches

Ingredients:

• 8 large eggs
• 1/2 small red onion
• 2 celery stalks, minced
• 4 large green olives,  chopped (optional)
• 3 tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 slices whole-grain bread, toasted (optional)
• 1 1/2 cups baby arugula

Makes 4 Servings

1. Place eggs in a medium saucepan, cover with water, and bring to a boil. Remove from the heat, cover, and let eggs sit for 20 minutes. Drain and places eggs in a bowl filled with ice water. When cool enough to handle, peel eggs.
2. In a medium bowl, mash 5 whole eggs and 3 egg whites together with the salt and pepper; stir to combine. Cover bread slices, if using, with arugula, top with egg salad, and serve open face.

 

WW POINTS VALUE: 6 pts with bread, 5 pts. without bread

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who says you can't enjoy summer cooking all year round? If you love deviled eggs, you will love this egg salad. I like to call this dish 'Deviled Eggs Get Messy.' Although the recipe calls for you to use all the egg whites and reserve 3 egg yolks, use all the eggs because it  makes the salad much creamier. I added a touch of freshly ground black pepper because salt and pepper always make the food taste better. You can enjoy this egg salad on its own with out the bread or arugula it is that delicious. 

Sicilian-Style Beef Flank Steak

Ingredients:

• 1 lb. boneless beef  flank steak, cut 1-inch thick
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 2 tsp. fresh oregano, chopped
• 1/4 tsp. crushed red pepper
• 1 (15 oz.) can diced tomatoes
• 3/4 cup sliced pitted ripe olives
• 1 tbsp.capers, drained and finely chopped
• 2 tbsp.fresh flat-leaf parsley, chopped 

Makes 4 Servings

1. Trim fat from meat. Season meat with salt and pepper.
2. In a large skillet, heat olive oil over medium heat. Add meat, cook for 8-10 minutes or until browned, turning once. Remove meat from skillet.
3. In the same skillet, cook celery over medium-low heat about 4 minutes or just until tender. Add garlic, oregano, and crushed red pepper; sauté 1 minute until aromatic. Stir in tomatoes, olives and capers. Bring to boiling; reduce heat Simmer, uncovered, until liquid begins to thicken. Return meat and any accumulated juices to the skillet. Simmer, uncovered, for 5-10 minutes or until meat reaches desired doneness (135 F for medium-rare or 140 F for medium).
4. To serve, remove meat from tomato mixture; cut into thin slices. Stir parsley into tomato mixture in skillet; serve over meat.

WW POINTS VALUES: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy the flavors of  Sicily in your home without going out to a fancy Italian restaurant. This meal is even tastier than what you would get at a steakhouse. This meal is bursting with flavor with the tomatoes, capers and olives. I highly recommend using fresh tomatoes because fresh tomatoes are always better than canned tomatoes. You can also use sirloin steak, pork chops, pork tenderloin, or boneless chicken breasts and your dish will still be delish. I highly recommend using Garlic Infused Olive Oil from the Imperial Olive  for a more authentic Italian flare. For more information, visit www.TheImperialOlive.com.

 

1. 

Red Snapper Veracruz

Ingredients:

• 1 1/4 cups canned diced tomatoes with juice
• 1 medium onion, cut into chunks
• 2 garlic cloves, peeled
• 1 jalapeno pepper, halved and seeded
• 1/2 tsp. dried oregano
• 1/4 tsp. dried rosemary
• 1/2 tsp. salt
• 4 tsp. extra-virgin olive oil
• 4 (6 oz.) red snapper fillets, with skin
• 1/4 cup pitted green olives, coarsely chopped
• 2 tsp. nonpareil capers, drained and rinsed

Makes 4 Servings

1. In a blender, combine the tomatoes and their juice, onion, garlic, jalapeno, oregano, rosemary and 1/4 teaspoon of the salt. Puree until smooth.
2. In a large skillet, heat the oil over medium heat. Make a few 2-inch cuts in the skin side of the fillets, just through the skin (to prevent the fillets from curling). Season the snapper with the remaining  1/4 teaspoon salt. Add the fish to the skillet, skin-side down, and cook until skin is crisp, about 3 minutes. Transfer fish to a platter.
3. In the same skillet, combine the tomato mixture, olives and capers. Cook until flavors are combined, 3 minutes. Return the fish to the pan, skin-side up, and cook until the fish just flakes when tested with a fork, 2 minutes longer.
4. Transfer the fish, skin-side up, to 4 shallow bowls and top evenly with the sauce. Serve hot.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a bold way to kick-start your lifestyle because it's packed with lots of spicy flavor. It may look a little messy but it's really delicious. The jalapeno peppers give the dish a little kick of heat and the capers and olive add acidity to the dish. The snapper is so delicious is literally melts in your mouth. You can use tilapia, haddock or any other warm water fish, veal, skirt steak, chicken, turkey or pork with this sauce and your meal will still rock. if you're thinking about ordering fast food or take-out, PUT DOWN THE PHONE AND DON'T EVEN THINK ABOUT GOING INTO THAT CAR!! You can make this upscale at home in 20 minutes or less and you'll be happy.

 



Grilled Fennel with Mixed Olives

Ingredients:

• 2 large fennel bulbs, trimmed and cut lengthwise into 2-inch wedges (do not core)
• 1/8 tsp. salt
• freshly ground black pepper
• 1/2 cup pitted mixed olives, roughly chopped
• 1 tbsp. extra-virgin olive oil
• 2 tsp. grated lemon zest
• 1 1/2 tsp. fresh lemon juice

Makes 4 (3/4-cup) Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. Season fennel with salt and pepper. Grill until tender, 4-5 minutes per side. Transfer fennel to a cutting board and remove any tough core from wedges.
3. In a large bowl, toss fennel with olives, oil, lemon zest and lemon juice. Serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Just because it's cold outside, that doesn't mean you can't enjoy SOME summer cooking. You can make this dish indoors and it will still be yummy. I made this side dish alongside some seasoned pork chips and the combination was just delicious. This side dish goes well with chicken and meaty fish such as tuna, halibut, any kind of sea bass, cod, scrod or swordfish. This dish has a lemony-licorice taste to it along with the bursting flavors of the olives. This quick and easy side dish will certainly wake up your taste buds any time of the year.

Linguine Pesto With Shrimp & Asparagus

Ingredients:

• 6 oz. whole wheat linguine
• 1 (1-lb.) bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tsp. extra-virgin olive oil
• 3/4 lb. shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 1 (14-oz.) can Italian peeled tomatoes
• 1/4 tsp. salt
• 2 tbsp. prepared pesto
• grated zest of lemon
• 6 pitted black olives, chopped

Makes 4 Servings (1 1/2 cups)

1. Cook linguine according to the package directions, omitting salt, and adding asparagus during the last minute of cooking. Drain and keep warm.
2. Meanwhile, heat 1 teaspoon of the oil in a large skillet on medium-high heat. Add shrimp, garlic, and  pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to a plate.
3. Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add tomatoes and salt and cook. stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This Italian dinner is WAY better than what you would get at your local Italian restaurant (unless your Italian restaurant's chef is Mario Batali, Scott Conant or Michael Chiarello). This colorful dish can be made in 30 minutes or less and it's quite filling. There is so much flavor in this dish it will leave you happy as a clam. You can also use broccoli if you don't have any asparagus on hand. Also, you can use fresh tomatoes in place of canned tomatoes and the dish will still be freshly delicious. I also recommend using flavored olive oil for that authentic Italian taste. You can used Infused Lemon Olive Oil, Organic Infused Garlic Olive Oil or Milanese Gremolata Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.
 

 



Pissaladiere Squares with Tomato Coulis and Goat Cheese

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 vidalia onion or 2 yellow onions, halved lengthwise then thinly sliced crosswise
• 1/4 tsp salt
• 2 tsp butter
• 8 small tomatoes, chopped (about 3 1/2 cups)
• 1 tsp granulated sugar
• 1 tbsp balsamic vinegar
• 1/2 recipe or 1 pound Basic Pizza Dough, at room temperature
• 4 oz. goat cheese, crumbled
• 10 nicoise or other small oil-cured black olives, pitted and chopped
• 1 tbsp chopped fresh thyme, or 1 tsp dried

Makes 6 Servings

1. In a large skillet over medium heat, heat the oil. Add the onion and salt; cook, stirring frequently, until the onion is golden, about 15 minutes. Transfer onion to a plate; set aside.
2. To make the tomato coulis, in the same skillet, met the butter; add the tomatoes and sugar. Cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Add the vinegar and simmer, about 1 minute.
3. Arrange one rack on the bottom rung of the oven. Preheat theoven to 450 F.
4. With floured hands, stretch and press the pizzadough onto the bottom of a 10 1/2 X 15 1/2-inch jelly-roll pan. Spread the onion onto the dough. Spoon the tomato coulis on top. Sprinkle evenly with the goat cheese, then the olives, and thyme.
5. Bake on the bottom rack of the oven until the crust is golden and the cheese is slightly melted, 15-20 minutes. Cut into 6 Squares.
    

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the WW New Complete Cookbook. A Pissaladière is a pizza-like dish made in Nice, Marseilles, Toulon and the Var District of Southern France. Typical toppings include carmelized onions, olives, garlic aand anchovies. If you're thinking about ordering pizza, PUT DOWN THE PHONE! This gourmet pizza is just as delicious as what you'd get at a restaurant or at a pizza joint and better for your health. The tomato coulis is made by reducing the tomatoes with a little sugar and vinegar to intesify the flavor. This pizza is totally different than what you'd order  at your local pizza joint because the tomato coulis is intensified with flavor and the olives and goat cheese give it an extra kick of zing. I do recommend adding a little bit of garlic to the tomato coulis because garlic always makes everything better. Since this is a French pizza I recommend using Infused Herbes De Provence Olive Oil from The Imperial Olive in Williamsburg, VA for a more authentic French flavor. If you're hosting a French dinner party and you have vegetarian dinner guests, I highly recommend serving your vegetarians guests this because they will be very happy and leave satisfied.



Mediterranean Vegetable Sandwiches

Ingredients:

• 1/2 small red onion, very thinly sliced
• 1 (15 1/2-oz.) can chickpeas, rinsed and drained
• 1 1/2 cups baby spinach
• 3 ounces reduced-fat feta cheese, crumbled (generous 1/3 cup)
• 1 large cucumber, halved crosswise and thinly sliced lengthwise
• 1 large tomato, thinly sliced
• 2 roasted red peppers (from a jar), rinsed and cut into 1/4-inch slices
• 1/4 cup pitted kalamata olives, roughly chopped
• 1 tbsp extra-virgin olive oil
• 1 1/2 tsp red wine vinegar
• 1/8 tsp ground cumin
• pinch of cayenne pepper
• 2 (6-inch) whole-grain pita breads, halved

Makes 4 Servings

1. Place onion in a small bowl and cover with ice water; let sit for 10 minutes.
2. Drain onion, pat dry and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinegar, and cumin; stir gently to combine. Season with cayenne to taste.
3. Fill pita halves with vegetable mixture and serve.

WW POINTS VALUE: 6 pts with pita, 4 pts without pita

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I LOVED this salad because it was colorful, refreshing and it filled me up so much I wasn't hungry. This was my first time eating chickpeas and I must say I really like the chickpeas in this salad. Chickpeas are a type of bean called garbanzo beans. They are legumes that have a mild and nutty flavor and a firm yet creamy texture when you bite into them. Chickpeas are packed with protien, fiber, folate, iron and zinc. This is what I call a sophisticated Greek salad with a little heat. Cumin and cayenne are not the usual flavors of the Mediterranean but they give this salad a little kick. If you don't have any feta cheese, I recommend crumbled goat cheese because it has a nice creamy flavor that blends well with spinach and red peppers. You can also use arugula in place of the spinach if you'd like. Soaking the onions in ice water tames the bite but also give the salad a cool crunch to it. You can also omit the pita and eat the filling as a salad and you will be just as satisfied. Parents, this is also a yummy salad to get your kids to eat.

Spanish Rice Salad with Pumpkin Seeds

Ingredients:

• 1/2 cup quick-cooking whole-grain brown rice
• 2 medium tomatoes, finely chopped
• 1 small onion, finely chopped
• 1/2 cup pitted green olives, sliced lengthwise
• 1/4 cup pumpkin seeds
• 1 tbsp extra-virgin olive oil.
• 1 tsp sherry vinegar
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Makes 4 (3/4-cup) Servings

1. Cook rice according to package directions. Remove from the heat, spread on a plate and refrigerate until cooled to room temperature, about 5 minutes.
2. In a large bowl, combine, rice, tomatoes, onion, olives, pumpkin seeds, oil, vinegar, oregano, salt and pepper. Divide salad among 4 plates and sprinkle parsley just before serving.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I wanted a cool side dish to accompany the Garlicky Chicken Skewers. This Spanish rice dish was delicious and was the perfect accompaniment for grilled chicken. This side dish goes great with grilled chicken, pork, fish and even steak. If you want an authentic Spanish flavor to this dish, I highly recommend using Bomba rice.

Summer's 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 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, feat 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 parsley just before serving.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summer is here as is the heat wave and you're hungry but you don't want to cook in this hot weather, this Greek salad is for you. I think this salad tastes like a high-end restaurant quality salad. This colorful salad is full of vegetables and will fill you up in a hurry. This salad can be made in about 30 minutes or less and can be enjoyed any day of the week. Next time you order a salad at a Greek restaurant, you now know what to expect after having this salad.