Turkey Antipasto Salad

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. minced red onion
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 (1lb.) head romaine lettuce, chopped (8 cups)
• 3/4 lb. roasted turkey breast
• 2 large roasted red bell peppers, cut into thin strips
• 6 oz. marinated artichoke hearts (about 8 pieces)
• 4 oz. reduced-fat provolone, mozzarella, or muenster cheese, sliced or cubed

Makes 4 (2 1/2-cup) Servings

1. Place oil, vinegar, onion, salt, and pepper in a small glass jar. Close tightly and shake vigorously.
2. Arrange lettuce, turkey, bell peppers, artichokes, and cheese on 4 plates, antipasto style (separated into piles). Spoon dressing over top and serve.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Antipasto means before the meal and is usually the first course of an Italian meal. Traditional antipasto meals can include cured meats, olives, pepperoncini, mushrooms, artichoke hearts, various cheeses, pickled meats and vegetables in oil or vinegar. The people at South Beach have made a classic Italian appetizer into a colorful salad that is deliciously filling. You can enjoy this salad for lunch or dinner. If you don't have marinated bell peppers or artichoke hearts and/or raw turkey or chicken, grill the meat and vegetables and your salad will taste just as delicious. If you're using turkey or chicken, season with salt, pepper and garlic and grill both sides alongside the vegetables 8-10 minutes and your salad will be just as delicious. You can also substitute arugula or spinach in place of the romaine and your salad will be even healthier.

Pasta Primavera with Provolone

Ingredients:

• 1 tsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 1 green or red bell pepper, seeded & diced
• 1 medium zucchini, diced
• 1 cup coarsely chopped plum tomatoes
• 1/2 cup low-sodium chicken broth
• 1/4 tsp. salt
• 2 tbsp. finely chopped fresh parsley
• 1/4 tsp. dried oregano
• 1/4 tsp. crushed red pepper
• 3 cups hot cooked penne, farfalle, or medium pasta shells
• 1/3 cup shredded smoked provolone or other smoked cheese
• 1 tbsp. grated Parmesan cheese

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

1. In a large skillet over medium heat, heat the oil. Sauté the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.
2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper; bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Pour over the penne, then stir in the provolone and Parmesan.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Pasta Primavera translates to springtime pasta and it was created to feature fresh spring vegetables with pasta. This dish includes zucchini and bell peppers that are high in nutrients. This colorful dish is full of flavor it will quickly become a favorite any night. Vegetarians and carnivores will really love this dish with all the earthy flavors. I highly recommend using Roma tomatoes in this dish for an authentic Italian flare. You can also use any kind of Italian cheese in this dish and your meal will still be good. One bite of this dish will make you feel like you're in Italy.

Provolone Chicken Melts

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 4 tsp extra-virgin olive oil, divided
• 4 slices multigrain bread
• 1 large garlic clove, cut in half or minced
• 1 whole roasted bell pepper (from a jar), cut into 4 pieces (preferably red)
• 4 (3/4 oz.) slices reduced-fat provolone or Monterey Jack cheese
• Salt 
• Freshly ground black pepper

Makes 4 Servings

1. Heat oven to broil.
2. Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
3. Lay bread slices on a baking sheet, drizzle with remaining oil, and rub with the cut sides of the garlic clove; discard garlic. Place under the broiler until toasted, about 1 minute.
4. Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This recipe is also available on the South Beach Diet online.  This dish was delicoius and can be served for lunch or dinner. I do suggest that you toast the bread before spreading it with olive oil and garlic. If you don't, the bread will get soggy. The aromas of olive oil and garlic is heavenly as always. The taste of chicken, pepper and cheese can be healthy and delicious. This meal is kind kind of like a Philly Steak and Cheese in a cosmopolitan way.