Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

 Ingredients:

• 1 lb. pork tenderloin, fat removed
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, peeled, cored, and cut into 1/4-inch wedges
• 1/4 tsp. freshly grated ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork with salt and pepper. 
2. Combine ginger, paprika, and 1/2 tablespoon of the olive oil. Spread over pork to marinate for 30 minutes or as long as overnight. 
3. Preheat oven to 400 F. 
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare the sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches in internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes. 
5. Add apples to the saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still wit ha slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy. 
6. Slice pork 1/4-inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This dish can make a decadent and elegant dinner for your family and friends. It's flavorful and easy to make. The tenderloin is the leanest and the most tender portion of the pork. The tenderloin is also the juiciest part of the pork and will melt in your mouth when it it cooked right. The pork is complemented by the tartness of the apples and dried cherries. This dinner is so decadent and delicious. The roasted pork and fruit will melt in your mouth it's that succulent and juicy. This dinner is best served with oven-roasted potato strings, cranberry-orange relish and peas for a fulfilling meal. If you don't have pork tenderloin on hand, pork loin works just as well. You can also use pears in place of the apples and use cranberries in place of the cherries and the meal will be just as decadent. 

Spiced Turkey & Sweet Potato Bowl

 Ingredients:

• 1 large sweet potato, peeled & cubed
• 1 small yellow onion, sliced
• 2 small radishes, sliced
• 2 tbsp. coconut oil, divided
• 1/2 tsp. sea salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1/4 tsp. paprika
• 1 lb. lean ground turkey
• 1 tsp. minced garlic
• 1/2 tsp. onion powder
• 1 cup packed chopped kale
• 1 small zucchini, diced

For the Dressing:

• 1 medium avocado, pitted and peeled
• 1/4 cup plain whole-milk Greek yogurt
• 2 tbsp. extra-virgin olive oil
• 1 1 /2 tbsp. fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp. sea salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper. 
2. Spread out the sweet potato, onion, and radishes in a single layer on the prepared baking sheet. Melt 1 tablespoon of the coconut oil and drizzle it over the vegetables. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and the paprika.
3. Roast for 25 minutes, turning the potatoes over once half-way through the roasting. 
4. While the potatoes are cooking, heat the remaining  coconut oil in a large skillet over medium heat. Add the ground turkey, remaining salt and pepper, garlic, and onion powder. Cook, stirring occasionally, until the turkey is no longer pink, about 7 minutes. Stir in the kale and cook until wilted, about 2 minutes. 
5. Divide up the turkey evenly among 4 bowls. Top with equal amounts of roasted sweet potatoes and onions, zucchini, and kale. 
6. To make the dressing, combine all the dressing ingredients in a food processor and process until smooth, about 1 minute. Drizzle the dressing over the bowl ingredients and serve. 

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in The New Keto-Friendly South Beach Diet book. If you are craving a filling bowl, eat this and you will be satisfied. Don't worry if it looks like a mess. This bowl is quite flavorful and tasty. The combination of ground turkey and vegetables is quite delicious. The dressing is quite zesty and tasty on top. This bowl makes a filling lunch or dinner any night of the week. 

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. 

Spicy Parmesan Crisps

Ingredients:

• 1 cup shredded Parmesan cheese
• 1 small serrano pepper, thinly sliced
• 2 sweet mini peppers, thinly sliced
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes

For the toppings: (optional)

• 1/4 cup shredded full-fat sharp cheddar cheese
• 1/2 tbsp. hemp seeds
• 1/2 tsp. smoked paprika
• 1/2 tsp. onion powder

Makes 10 crisps (5 crisps per serving)

1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a large silicon baking mat. 
2. Place a heaping tablespoon of Parmesan on the prepared baking sheet and spread it into a 3-inch circle. This is most easily done using a 3-inch egg ring or cookie cutter as a guide. Repeat until all the cheese has been used; you should have enough for 10 circles. 
3. Carefully portion the sliced serrano pepper and sweet peppers on top of the cheese circles and sprinkle each circle with the Italian seasoning  and red pepper flakes. Additional toppings may be added or substituted. 
4. Bake for about 5-7 minutes, or until the edges begin to brown. 
5. Let the crisps cool slightly for a minute or two on the baking sheet before serving. Store them in an airtight container for up to 2 days. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the New-Keto Friendly South Beach Diet book. Who doesn't love cheese? These cheese crisps are a healthy and delicious alternative to crackers. Don't be intimidated by the ingredients in these treats. The ingredients are more natural and flavorful and these crisps are more flavorful than ordinary crackers. They can be made in 10 minutes or less and are great for a midday snack or for a gathering. You can use any kind of cheeses in this recipe and the crisps will still be tasty. 

Spice-Rubbed Salmon with Creamy Dill Dressing

Ingredients:

• 1 lb. salmon fillets
• 1 tbsp. extra-virgin olive oil
• 1 tsp. Dijon mustard
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. ground coriander
• 1/2 cup plain whole-milk Greek yogurt
• 2 oz. crumbled feta cheese
• 2 tbsp. lemon juice
• 2 tbsp. chopped chives
• 1/4 cup fresh dill

Makes 4 Servings

1. Preheat the oven to 375 F. Grease a sheet pan with olive oil and set it aside.
2. Pat the salmon dry. Rub it with olive oil and place the fillets skin side down on the prepared baking sheet. Brush the salmon with Dijon mustard. 
3. Combine the cumin, paprika, and coriander in a small bowl. 
4. Sprinkle the salmon with the spice mix and salt and pepper to taste. 
5. Transfer the salmon to the oven and bake it for 15-18 minutes, until the salmon is cooked through. 
6. Meanwhile, whisk together the yogurt, feta cheese, lemon juice, chives and half the dill in a bowl. 
7. Divided the salmon into 4 equal portions and serve warm, drizzled with the creamy dill dressing and garnished with the remaining dill. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Salmon with a dressing is always a tasty dinner. The spicy Dijon glaze make these salmon filets flavorful and succulent. The creamy dill dressing goes great with the salmon and the vegetables. You can grill these salmon fillets and the meal will be just as 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. 

Home-Style Chicken & 'Rice'

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless chicken breasts
• 1/2 tbsp. butter
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1 cup sliced mushrooms
• 1 tbsp. tapioca flour
• 1/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp. garlic powder
• 1/2 tsp. paprika
• 1 1/2 cups cooked cauliflower rice
• 2 tbsp. chopped fresh parsley

Makes 4 Servings

1. Heat the olive oil over medium-high heat in a large saucepan.
2. Pat the chicken dry. Dice it into 1/2-inch pieces and season it with salt and pepper to taste. Place the chicken in the hot pan and cook it for 3-4 minutes, until brown. Remove the chicken and set it aside, reserving the grease in the pan. 
3. Reduce the heat to medium. Add the butter to melt. 
4. Add the onion, carrot, and mushrooms. Cook for 3-4 minutes, until the onions are soft and the mushrooms are browned. 
5. Sprinkle the vegetables with tapioca flour and stir for 1 minute to incorporate. 
6.  Add the heavy cream, chicken broth, garlic powder, and paprika to the mixture. Bring it to a light boil. 
7. Return the chicken to the pan, reduce the heat to low, and simmer for 5-7 minutes, until the chicken is cooked through and the sauce is thickened. Evenly distribute the cauliflower rice into 4 individual bowl; than add the cooked chicken and veggies. Garnish with parsley and serve. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. I had chicken and rice for dinner as a kid and it was NOTHING like this dish. This chicken dish is filled with vegetables and flavor. The rice in this dish is shredded cauliflower. Shredded cauliflower is so good you'll forget it's not rice. The sauce has a nice, spicy taste to it adding flavor to the succulent chicken and vegetables. Serve this comfort food dish and it will become a staple favorite on the weekeday. 

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.

Smoky Goat Cheese & Almond Balls

Ingredients:

• 1 (8 oz.) package cream cheese
• 1 (10 1/2 oz.) package soft goat cheese
• 1 ripe avocado, mashed
• 1 tbsp. fresh lemon juice
• 1/3 cup shredded Parmesan or sharp cheddar cheese
• 3 tbsp. unsalted butter, softened or at room temperature
• 1/4 tsp. smoked paprika
• 1/4 tsp. minced garlic and/or onion powder
• 1/4 tsp. ground cumin

For the Garnish:

• 1/3 cup smoked almonds, chopped
• 3 tbsp. fresh chopped chives
• 1 tsp. fresh chopped thyme

Makes 24 balls (1 ball per serving)

1.  Whisk together all of the cheese ball ingredients until thoroughly combined. Add salt and pepper to taste. Refrigerate the mixture for about 30 minutes. 
2. Line a flat serving platter with parchment paper and set it aside. 
3. Mix together the garnish of smoked almonds, chives, and thyme in a small bowl. 
4. Scoop out 1 tablespoon of the cheese ball mixture and roll it into the almond garnish. Arrange the balls on the prepared platter and refrigerate until firm. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These little cheese bites pack a creamy punch of flavor. These cheese balls make a nice snack and an appetizer for a gathering. The cheeses and the mashed avocado give these treats a nice creamy texture and they melt in your mouth. These cheese balls make a wonderful snack on their own or with vegetables or keto-friendly chips. 

Mini Taco Salads with Cilantro-Lime Yogurt

Ingredients:

• 12 slices Colby Jack cheese
• 1 tbsp. extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 small onion, chopped
• 1 lb. ground turkey breast
• 1/2 cup packed spinach, chopped
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 24 cherry tomatoes, sliced in half
• 1 avocado, pitted and diced
• 3/4 cup chopped fresh cilantro

Makes 6 Servings (2 mini taco salads per serving)

1. Preheat the oven to 400 F. Line two 9 x 13-inch baking sheets with parchment paper. 
2. Evenly place 6 cheese slices on each baking sheet. Ensure adequate spacing between each cheese slice (approximately 2 inches) to avoid slices melting together. 
3. Bake for 5-6 minutes, or until the edges of the cheese slices are golden brown and bubbling. Watch the cheese closely to avoid overcooking. 
4. Remove the cheese slices from the oven, allowing them to cool slightly (30-60 seconds). Blot any excess oil from the cheese slices from the paper towel, and allow the slices to cool for 1-2 minutes longer. 
5. Remove a chees slice from the baking sheet with a spatula and mold it into the first of 12 cups of a muffin tin to make a small, bowl-shaped cheese shell. Use the back end of a spoon to help shape the cheese into a cup, if necessary. 
6. Repeat with the remaining cheese slices and let them cool completely in the muffin tin while you make the taco meat filling. 
7.  Heat a large skillet over medium-high heat. 
8. Add the avocado oil to the skillet. 
9. Add the garlic and onion and saute for 2-3 minutes. 
10. Place the ground turkey in the skillet, breaking it up with a spoon or spatula as it cooks. Cook, stirring occasionally, for 6-7 minutes, or until the turkey is no longer pink in color. 
11. Add the chopped spinach to the skillet and cook for another 2-3 minutes. 
12. Mix together onion powder, garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a small bowl. 
13. Add the seasoning mixture to the skillet along with 1 tablespoon of water.
14.  Stir the turkey mixture until the seasoning is well combined and cook for another minute before removing it from the heat.
15. Add 1/4 cup of the cooked turkey mixture to each of the 12 cheese shells. Garnish the cups with the cherry tomatoes, avocado, and cilantro and serve with Cilantro-Lime Yogurt Dip.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't be intimidated by the steps in this recipe. These taco salads are easy to make, they just require patience. These mini salads pack a flavorful punch with the spices and vegetables. The yogurt dip gives these salads a nice, tangy after taste to these treats. 

Salmon Mousse

Ingredients:

• 1 cup nonfat or low-fat plain yogurt
• 1/2 cup cold water
• 1 envelope unflavored gelatin
• 1 (15 oz.) can pink salmon, drained
• 2/3 cup reduced-fat sour cream
• 1 (6 oz.) jar prepared horseradish, drained and squeezed dry (about 1/4 cup) 
• 3 tbsp. finely chopped red onion
• 1 tbsp. chopped fresh dill or 1/2 tsp dried dill, crumbled
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. paprika
• chopped dill for garnish
• 60 cucumber slices or low-sodium whole grain crackers

Makes 20 (3 tbsp.) Servings 3 cucumber slices or 3 crackers per serving

1. Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes. 
2. Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.
3. Puree yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor. 
4. Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mouse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve. 

WW POINTS VALUE: 1 pt. with cucumber or 2 pts. with crackers

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This hors d'oeuvre is both creamy and delicious and can per served at a party or be enjoyed as a light snack or lunch. Don't be intimidated by this recipe. It's actually quite good. You can serve cucumbers and any other raw vegetable with this mousse and you will be quickly filled up. 

Argentinian Grilled Flank Steak with Chimichurri Salsa

Ingredients:

• 2 lb. flank steak
• 1 tbsp. red wine vinegar
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh oregano
• 1 tbsp. freshly ground black pepper
• 1 tbsp. smoked paprika
• 2 tsp. granulated brown sugar
• salt
• freshly ground black pepper
• 1 recipe Chimichurri Salsa

1. Season meat with salt and pepper; let sit for 10 minutes. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside.
2.  Combine vinegar, garlic, oregano, black pepper, paprika, and brown sugar. Rub with marinade and let sit for 1 hour to overnight in the refrigerator. 
3. Remove the steak from the marinade (discard the marinade). 
4. For a charcoal grill, place meat on the rack of and uncovered grill directly over medium coals. Grill the steak for 4-5 minutes per side for medium-rare. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
5. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain. Serve with chimichurri salsa.

Chimichurri Salsa:

• 1 cup fresh Italian parsley, packed
• 1/4 cup fresh cilantro, packed
• 1 tbsp. fresh oregano leaves
• 2 tbsp. shallots, minced
• 3 garlic cloves, peeled and chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp. lemon juice
• 3/4 tsp. dried crushed red pepper
• 1/2 tsp. ground cumin
• salt 
• freshly ground black pepper

1. Finely chop parsley, cilantro, and oregano leaves. Place in a bowl and add remaining ingredients. Mix well.
2. Let sit for at least 2 hours before serving.

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Cookbook. This dish is better than what you would order in a steak house or at a nice restaurant. This dish is said to represent the taste of wine country. Chimichurri salsa is an uncooked sauce that hails from Argentina. This sauce is used in cooking and is made of chopped parsley, oregano, minced garlic, olive oil and red wine vinegar. Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. The steak is absolutely delicious and the chimichurri salsa is delicious. The salsa goes great with potatoes and grilled vegetables as well. If you a re looking for a wine to pair with this dish, a red wine such as syrah, merlot or cabernet from Pursued by Bear Wine. 

Grilled Tandoori Chicken

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breast halves
• 2 tbsp. fresh lemon juice
• 2 cups plain nonfat yogurt
• 1 tsp. ground cumin
• 1 tsp. garam masala
• 1 tsp. paprika
• 1 tsp. ground turmeric

Makes 4 Servings 

1. Place the chicken in a shallow glass bowl or pie plate. Using a sharp knife, cut 3 shallow slashes into each breast. Sprinkle the breasts lightly with salt, then drizzle with the lemon juice.
2. In a medium bowl, combine the yogurt, cumin, garam masala, paprika, and turmeric. Spoon over the chicken and turn the breasts to coat well. Cover and marinate in the refrigerator for 1 hour, or up to 12 hours. 
3. Heat a grill to medium-high or heat the broiler. Remove the chicken from the dish, but do not wipe off. Grill or broil the chicken about 5 minutes per side, until cooked through but still juicy. (Broiling may take a little longer.) Serve warm or at room temperature.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook.  Who does no love grilled chicken? This grilled chicken is packed with spicy flavor. Tandoori is a traditional Indian dish that is yogurt and spice marinated and cooked in a superhot tandoor oven. This chicken can be broiled or grilled and the dish will still be succulent, flavorful and juicy. The longer the chicken is marinated, the deeper the flavor will be. 

Warm Beef & Broccoli Romesco Salad

Ingredients:

• 1 1/2 cups roasted red peppers
• 1/4 cup raw almonds
• 1 1/2 tbsp. so-salt-added tomato paste
• 1 1/2 tbsp. red wine vinegar
• 1 1/2 tsp. paprika
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1 head broccoli (about 1 lb.) 
• 1 lb. sirloin steak

Makes 4 Servings

1. In a food processor, puree the roasted peppers, almonds, tomato paste, vinegar, paprika, 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 2 tablespoons water. Transfer the dressing to a bowl and set aside.
2. Separate the broccoli florets from the stalks. Trim off the very bottoms of the stalks. Peel the stalks and cut crosswise into 1/2-inch-thick slices. Cut the broccoli into smaller florets. 
3. In a large skillet, bring 3 inches of water to a boil. Add the broccoli florets and the stalks. Cook, uncovered, until crisp-tender, about 5 minutes. Drain and run under cold water to stop the cooking. Drain again.
4. Preheat the broiler with the rack 4 inches from the heat.
5. Sprinkle the steak with the remaining 1/4 teaspoon salt and brush with the remaining 1 teaspoon oil. Broil until cooked to the desired degree of doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and when cool enough to handle, thinly slice.
6. Divide the beef among 4 plates and top with the broccoli. Dividing evenly, spoon the dressing on top. Serve warm or at room temperature.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. This is a delicious salad to kick-start your healthy lifestyle. Any kind of beef salad is really delicious when it's done right. This salad has a Spanish flare to it The dressing is a healthy take on a traditional Romesco sauce. I highly recommend adding minced garlic to the Romesco sauce because garlic always makes everything taste better. This Romesco sauce can also be used on chicken, fish, pork, and even eggs. 

Seared Beef Tenderloin with Orange and Olives

Ingredients:

• 12 oz. beef tenderloin, cut into 4 steaks (each about 3/4-inch thick)
• 4 large oranges
• 2 tsp. fennel seeds, crushed
• 2 tsp. black peppercorns, crushed
• 1/4 tsp. salt
• 3 tbsp. extra-virgin olive oil
• 1/2 cup red onion, finely chopped
• 1/4 cup pitted Kalamata olives, quartered
• 1/4 cup flat-leaf parsley, chopped
• 2 tbsp. lemon juice
• 1 garlic clove, minced
• 1/2 tsp. paprika
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season beef with salt and pepper. Let sit for 15 minutes.
2. Finely shred enough orange peel to make 2 teaspoons. In a small bowl, combine orange peel, fennel seeds, peppercorns, and salt. Sprinkle mixture evenly over beef. 
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat; add the meat. Reduce until desired doneness (135 F for medium-rare or 145 F for medium), turning once. Slice meat across the grain into thin slices.
4. Meanwhile, peel oranges, removing all of the white pith, Section oranges. In a large bowl, combine orange sections, red onion, olives, parsley, lemon juice, the 2 remaining tablespoons olive oil, garlic, and paprika. Stir gently to combine.
5. Add arugula to orange mixture; toss to combine. Divide arugula mixture among four dinner plates. Serve with sliced meat.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the New Sonoma Cookbook. This dish takes on vibrant flavors of citrus, olives and herbs. The beef is flavorful and juicy. If you don't want to sear the beef, grill it instead and it will be just as flavorful and juicy. The salad adds a lot of juicy flare to the dish. You can also use lamb in place of the beef and replace the arugula with spinach or kale and the dish will still be delicious. 

Cheese Ball

Ingredients:

• 3/4 cup low-fat sharp cheddar cheese
• 3/4 cup no-salt-added, reduced-fat cottage cheese
• 1 tbsp. Dijon mustard
• 1/8 tsp. cayenne pepper
• 1 (8 oz.) package fat-free cream cheese, cut into quarters, at room temperature
• 1 tbsp. each dried basil, oregano, marjoram, coriander, paprika
• salt
• freshly ground black pepper
• 1/2 cup chopped fresh parsley

Makes 16 Servings (2 tablespoons per serving)

1. In a food processor, pulse the cheddar cheese, cottage cheese, mustard, and cayenne until  very smooth, about 2 minutes. Add the cream cheese, herbs, salt and pepper; process until smooth, scraping down the sides of the bowl as needed. Scrape with a spatula onto a large sheet of  plastic wrap.
2. Wrap the plastic around the cheese mixture and shape it into a 4-inch ball or 7-inch-long log with your hands. Refrigerate until firm, at least 3 hours or overnight.
3. Just before serving, sprinkle half of the parsley in a circle onto a sheet  of plastic wrap. Unwrap the cheese ball or log and place onto the parsley. Sprinkle the remaining parsley on top and press to help leaves adhere. Carefully roll any uncoated areas in the loose parsley, and smooth the shape, if needed. Place on a serving plate and serve with cut up vegetables of your choice.

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW New Complete Cookbook. These treats make a great appetizer or snack. These treats are cheesy and flavorful. The original recipe called for a .9-oz. package of dry vegetable soup/recipe mix but I use a combination of dry herbs and spices such as basil, oregano, coriander, marjoram and paprika and the cheese balls were just as flavorful and spicy. These cheese balls are also spreadable for crackers and bread too. 

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. 

Moroccan-Style Roast Leg of Lamb

Ingredients:

• 2 tbsp. finely chopped fresh mint
• 3 garlic cloves, minced
• 1 tbsp. lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• pinch cayenne pepper
• 1 (2 lb.) bone-in leg of lamb, trimmed

Makes 6 Servings (2 slices per serving)

1. Preheat oven to 375 F.
2. Stir together all ingredients except lamb in cup. Rub mint mixture all over lamb.
3. Place lamb on rack in a roasting pan. Roast until instant-read thermometer inserted into thickest part of lamb registers 145 F for medium, about 1 1/2 hours. Transfer to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is absolutely delicious no matter how you season it or cook it. The original recipe calls for this lamb to be roasted but you can use lamb shoulder or  lamb loin chops and grill these and the lamb will still be delicious. I used lamb shoulder in this recipe and I grilled the lamb about 5 minutes on each side to make it succulent and flavorful and the end result was delicious. If you want an authentic Moroccan flare, serve cooked couscous sprinkled with chopped mint. If you want a European flare to this dish, serve grilled potatoes and/or vegetables alongside the lamb and dinner will be delicious.

Sausage, Pepper, & Mushroom Paella

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 (13 oz.) package chorizo sausage, cut into 1/2-inch slices
• 1 large onion, chopped
• 1 (10 oz.) package sliced white mushrooms
• 2 red bell peppers, chopped
• 3 garlic cloves, minced
• 1 (8 oz.) package yellow rice mix
• 2 tsp. ground smoked paprika
• pinch saffron
• 1 cup reduced-sodium vegetable broth
• 1/2 cup dry white wine
• 1 (14 1/2 oz.) can diced fire-roasted tomatoes
• 1 cup frozen peas, thawed

Makes 8 Servings (1 cup per serving)

1. Heat 1 teaspoon of oil in a large Dutch oven over medium-high heat. Add chorizo and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to a plate.
2. Reduce heat to medium. Heat remain 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
3. Add rice to mushroom mixture, stirring until coated well. Stir in broth, wine, tomatoes, and chorizo; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. I have never been to Spain but paella is considered to be the national dish of Spain. Paella is so delicious when it's done right. Paella can be served for almost any occasion: game day, get togethers, movie night or even holidays. The original recipe calls for water but I substituted vegetable broth and dry white wine to make the paella more flavorful. I also added a touch a paprika and saffron for an authentic Spanish taste. The original recipe called for turkey kielbasa but I used chorizo for a more authentic Spanish taste. Paella is so delicious it will quickly become a favorite at your table.

Thanksgiving Turkey on the Grill

Ingredients:

• 4 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 1 tbsp. paprika
• 1 tbsp. extra-virgin olive oil
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (10 lb.) turkey, giblets removed

Makes 12 Servings, plus leftovers (2 slices white turkey & 1 slice dark turkey per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hot fire.
2. Combine the garlic, sage, paprika, oil, salt, and pepper in a small bowl; mix well. Loosen the skin around the turkey breast by running your fingers between the skin and the meat. Make a 1-inch slit on each thigh and each drumstick; run your fingers between the skin and meat to loosen the skin. Rub the garlic mixture under the skin on each side of the breast and the legs. Tuck the wing tips underneath the turkey and tie the legs together with the kitchen string to help hold the shape of the bird during grilling.
3. Place the turkey on the indirect heat section of the grill rack (away from the heat source), cover the grill, and grill until an instant-read thermometer inserted in a thigh registers 165 F, about 3 hours. Transfer the turkey to a cutting board and let stand for about 10 minutes before carving. Remove the skin before eating.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Looking for alternative ways to cook Thanksgiving dinner? Try this method. Cooking a turkey on the grill is not that scary or difficult. Cooking a turkey on the grill not only frees up your oven for other dishes but it also tastes delicious as well. The turkey is still succulent, juicy and flavorful with the garlic and spices rubbed all over. Don't forget to make your own homemade gravy to serve alongside the turkey; it makes the turkey and other side dishes more comforting.