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. 

Jalapeno (Turkey) Burger with Fiesta Mayonnaise

Ingredients:

• 1 lb. ground turkey breast or ground meat of your choice
• 1 large egg yolk
• 1 small jalapeno, seeded and chopped
• 3 garlic cloves
• 2 tsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 oz. shredded reduced-fat Monterey Jack Cheese or any Mexican cheese (1/2 cup)
• 4 whole-wheat or whole-grain hamburger buns, lightly toasted

Makes 4 Servings

1. In a large bowl, stir together turkey, egg yolk, jalapeno, garlic, Worcestershire sauce, tomato paste and cheese. Form mixture into 4 patties, about 3/4-inch thick.
2. Lightly coat a large nonstick skillet or Griddler with cooking spray and heat over medium-high heat. Add burgers and cook until cooked through, about 5 minutes per side. Serve on buns, if using.

WW Points Value: 6 with bun; 4 without bun.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is the second burger recipe I've cooked from the South Beach Diet and every burger recipe is DELICIOUS!! Even though the original recipe is Jalapeno Turkey Burger, you can use ground sirloin, ground chicken or ground pork as a substitute for the turkey. If you're a fan of heat, add more jalapenos and/or serrano peppers for these tasty burgers. I recommend serving Habenero-Lime Aioli as a condiment with this burger for some extra heat. I also HIGHLY recommend serving Oven-Baked Onion Rings as a side dish with these burgers. Once you eat these homemade gourmet burgers, you'll never eat a burger at a fast food joint ever again!

Sweet and Sour Pineapple Chicken

Ingredients:

• 1/3 cup ketchup
• 3 Tbsp reduced-sodium soy sauce
• 2 tbsp unseasoned rice vinegar (or plain vinegar)
• 3 tbsp sugar
• 1 tbsp cornstarch
• 2 tsp canola oil
• 1 lb boneless skinless chicken breast halves cut into 3/4 inch chunks
• 1-11/2 cups of diced peppers (the more color the better)
• 1 1/2 cups broccoli
• 1 8-ounce can pineapple chucks in juice, drained
• 1 tbsp of lime juice

1. Stir together the ketchup, soy sauce, vinegar, sugar and cornstarch in a small bowl until smooth; set aside.

2. Heat the oil in a non-stick wok or deep non-stick skillet over medium high heat. When a drop of water sizzles in it, and chicken and stir-fry until cooked through, about 5 minutes. Transfer to a bowl and set aside.

3. Add the remaining ingredients to the wok; stir-fry until the pepper is crisp-tender, about 3 minutes. Return the chicken to the wok along with the ketchup mixture. Stir-fry until the sauce thickens and bubbles, about a minute.

WW Points Value: 6

Note:This recipe appears in the Weight Watchers in 20 minutes cookbook. The original recipe had 1/2lb snow peas trimmed, 1 cup drained canned straw mushrooms, and a red bell pepper cut into 3/4 inch slices. I had to get creative so I substituted broccoli for the snap peas and mushrooms and used diced peppers from Trader Joe's. I added the lime juice becuase I saw Rachael Ray add lime juice to Sweet-and-Sour Pork. You could use pork instead of Chicken. I've never tried it but if you have, let me know how it tastes.