Mozzarella Stuffed Meatloaf Recipe

 Ingredients:

• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/3 cup chopped onion
• 2 Tbsp. minced garlic
• 3 Tbsp. tomato paste
• 1/2 cup almond flour
• 2 eggs
• 1 tsp. dried rosemary
• 1 tsp. dried oregano
• 1 tsp. thyme
• 1/4 cup chopped parsley, divided
• 1/4 cup roasted red peppers, chopped
• 1 cup chopped arugula
• 1 cup shredded mozzarella

Makes 8 Servings

1. 1. Preheat oven to 375°F. 
2. 
   
3. 2. Line a sheet pan with parchment paper. Set aside.
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5. 3. In a large bowl, combine beef, pork, onion, garlic, tomato paste, almond flour, eggs, rosemary, oregano, thyme and half of the parsley. Add salt and pepper to taste and mix until well combined.
6. 
   
7. 4.Spread the beef mixture out on the prepared baking sheet to make a large rectangle, about 1/2-inch thick.
8. 5.Sprinkle the rectangle evenly with half of the mozzarella, roasted red peppers, arugula and remaining mozzarella, leaving a 1-inch border on the sides.
9. 6. Using the parchment paper as a guide, roll meatloaf into a cylinder. Press seam and sides to seal.
10. 7. Bake 45 to 55 minutes, until golden and cooked through.
11. 8. Allow the meatloaf to rest for 10 minutes before cutting it into 8 slices.

WW POINTS VALUE: ? 

Note: This recipe appears on palm.southbeachdiet.com/recipes. Meatloaf is a wonderful comfort food when it's done right. This meatloaf has flavors of Italy and yet it's low in carbohydrates. This meatloaf is also filled with colorful vegetables which will fill you up. You can use any kind of ground meat such as pork, beef, chicken, turkey or veal and this meatloaf will still be delicious. This low-carb meatloaf recipe can be stored in the refrigerator for three to four days. To freeze it, place individual slices on a sheet pan lined with parchment paper. Once frozen, they can be stored together in a large freezer-safe bag.

Spinach and Artichoke Quiche Cups

Ingredients:

• 3 large eggs, lightly beaten
• 1/2 cup heavy cream
• 2 Tbsp. olive oil
• 1/2 cup cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1/3 cup canned artichoke hearts, chopped
• 1/3 cup cooked bacon (5-6 slices) or pancetta, chopped
• 1/3 cup roasted red peppers, chopped
• 2 cups baby spinach
• 1/3 cup Kalamata olives, pitted and sliced
• 1 Tbsp. fresh chopped oregano or 1 tsp. dried oregano
• 1/3 cup crumbled feta cheese
• 4 Tbsp. shredded kefalotiri or Parmesan cheese
• salt
• freshly ground black pepper

Makes 6 Servings (1 quiche per serving)

1. Preheat the oven to 375°F.
2. Line a 6-cup muffin tin with paper cupcake liners (or grease lightly with butter) and set aside.
3. Whisk together the eggs and heavy cream in a large bowl.
4. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and scallions and cook for 2 to 3 minutes, stirring often.
5. Add the artichoke hearts, bacon, roasted peppers and spinach. Cook for 1 minute until the spinach has just wilted.
6. Add the mixture to the bowl with the eggs and cream. Stir in the olives, oregano and feta and season with salt and pepper to taste.
7. Using a 1/4 cup measure, divide the mixture among the prepared cups, filling until about 1/4-inch from the top.
8. Sprinkle the shredded cheese on top.
9. Bake for 15 to 18 minutes, or until golden and the eggs are set.
10. Remove quiche cups from the oven and let them cool slightly before serving.

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't be intimidated by the ingredients in this recipe. A quiche is a French dish that usually has a pastry crust and is filled with eggs, milk or cream. Quiches can also be made with vegetables, meat and seafood. These mini quiche cups are filled with Mediterranean flavors, both cheese and vegetables, and are great for breakfast, lunch or an on-the-go snack. Kefalotiri is a hard Greek cheese. If you don't have this chees on hand, Parmesan cheese will work just as well. These quiche cups are flavorful and will quickly fill you up. 

Dog 'N' Dips

Ingredients:

Dogs:

• 5 (97 % fat-free) beef hot dogs

Heat a grill or grill pan over medium-high heat. Grill hot dogs until well browned on all sides, 7-10 minutes. Remove from pan, allow to cool slightly, and slice each hot dog on the bias into 8 equal pieces (about 3/4-inch each). Skewer each piece with a toothpick and set on a serving platter. Serve warm with dips. 

Makes 10 (4-piece) servings 

WW POINTS VALUE: 1 pt. 

Herbed Mustard Dip:

• 1/2 cup Dijon mustard
• 2 tbsp. mayonnaise
• 1/2 cup chopped fresh basil
• 1 tbsp. minced red onion

Stir together mustard, mayonnaise, basil, and onion in a small bowl. Serve with hot dogs. 

Makes 2/3 cup (1 tbsp. per serving)

WW POINTS VALUE: 1 pt. 

Roasted Red Pepper Dip:

• 3 large roasted red peppers (from a jar)
• 3 tbsp. low-fat cottage cheese
• freshly ground black pepper
• hot pepper sauce

Puree red peppers and cottage cheese in a blender or food processor until smooth. Season to taste with black pepper and pepper sauce, if using. Serve with hot dogs. 

Makes 1 cup (1 tbsp. per serving)

WW POINTS VALUE: 0 pts.

Sauerkraut Dip:

• 1/2 cup sauerkraut, finely chopped
• 1/4 cup + 2 tbsp. reduced-fat sour cream
• 1 celery stalk, minced
• freshly ground black pepper

Stir together sauerkraut, sour cream, and celery in a small bowl. Season to taste with pepper. Serve with hot dogs.  

Makes 1 cup (1 tbsp. per serving)

WW POINTS VALUE: 0 pts. 

Note: These recipes appear in the South Beach Diet Parties & Holidays Cookbook. Hot dogs can be a delicious treat for all ages. These hot dogs have a new twist on them. They are not served with buns and the dips are homemade and flavorful. You don't need to put these hot dogs in buns. You can serve these dogs on toothpicks and have little serving bowls for the flavorful dips. You can also use turkey and vegetarian hot dogs in this recipe and everything will still be delicious. You can also use the flavorful dips on burgers as well. 

Seafood Paella

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 (4 oz.) low-fat chorizo sausage link
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1 cup quick-cooking whole-grain brown rice
• 1 1/2 cups lower-sodium chicken broth
• 2 roasted red peppers (from a jar), thinly sliced
• pinch saffron
• 1/2 lb. large shrimp, peeled & deveined
• 2 large plum tomatoes, chopped
• 1/2 cup fresh or frozen baby peas
• 1 1/2 lbs. littleneck clams or cockles (about 2 dozen), cleaned
• 1 1/2 lbs. mussels (about 2 dozen), cleaned
• freshly ground black pepper

Makes 4 Servings

1. In a large saucepan, heat oil over medium heat. Add sausage and cook until browned on all sides, about 5 minutes; transfer to a cutting board. Add onion and garlic to the pan; cook over medium heat until softened, about 5 minutes.
2. Meanwhile, cut sausage into thin slices. Return sausage to the pan and add wine, scraping up any brown bits from the bottom of the pan. Add rice, broth, red peppers, and saffron; bring to a simmer, cover, and cook for 5 minutes.
3. Stir in shrimp, tomatoes, and peas. Add clams and mussels, cover, and cook until clams and mussels open, about 5 minutes. Discard any shellfish that haven't opened. Season lightly with black pepper. Divide among 4 bowls and serve warm.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Paella is considered to be the national dish of Spain. I have never been to Spain but I've had paella a couple of times and paella is delicious. This is a healthy version of paella and it is flavorful and delicious. The original recipe called for a low-fat hot Italian turkey sausage link. I recommend using a chorizo sausage for an authentic Spanish taste. Chorizo is always used in paella so please don't insult the national dish of Spain. Also, bomba rice is typically use in making paella but this recipe calls for whole grain brown rice and the paella tastes just as good and it's perfect for people who are prone to heart disease, diabetes and other health concerns. If you don't have or like clams or mussels, double up on the shrimp and the paella will still be delicious. Paella is a wonderful comfort food and it's perfect for any kind of party or gathering. Serve this and company will eat this up.

Broccoli, Pepper, & Cheese Bites

Ingredients:

• 1/2 cup fat-free or 1% milk
• 1/2 cup part-skim ricotta cheese
• 2 tbsp. chickpea or whole wheat flour
• 6 large eggs
• 2 large egg whites (1/4 Cup)
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (10 oz.) package frozen chopped broccoli, thawed & well drained
• 1 (7 oz.) jar sliced roasted red peppers, drained
• 4 oz. (1 cup) shredded reduced-fat sharp cheddar cheese

Makes 16 slices (2 slices per serving)

1. Heat the oven to 350 F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together the milk, ricotta, and flour until combined. Whisk in the eggs, egg whites, salt, and pepper until smooth. Stir in the broccoli, peppers, and cheese until well combined. Pour into pan. Bake for 17-20 minutes, until set.
3. Cut into 16 rectangles and serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. Eggs are a great way to lose weight because they are filled with protein and are very filling. Eggs mixed with cheese and vegetables make a filling snack or light breakfast when you are on Phase 1. These egg bites are full of flavor and will be enjoyed by friends and family. You can use kale or spinach in place of the broccoli, any color bell peppers and any reduced fat shredded cheddar cheese and your egg bites will be delicious

Red Pepper, Feta, and Mint Dip

Ingredients:

• 1 (12 oz.) jar roasted red peppers, rinsed and drained
• 1 garlic clove, smashed and peeled
• 4 oz. reduced-fat cream cheese
• 4 oz. reduced fat- feta cheese
• 1/4 cup nonfat plain Greek yogurt
• 3 tbsp. finely chopped fresh mint
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 1 3/4 cups  (1 tbsp. per serving)

 

In a food processor or blender, combine the peppers and garlic. Pulse until well blended. Add the cream cheese, feta, yogurt, mint, lemon juice, and oil. Process until blended but still thick. Add salt and additional lemon juice to taste. Serve at room temperature.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This dip is a refreshing change from your typical dip for chips and vegetables. It's creamy dip that's packed with heat and zing and it will really wake up your taste buds. You can serve this dip with your crudité of choice, protein of your choice or with whole wheat pita chips.

 

Artichoke & Red Pepper Filling

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/4 cup red onion, julienne
• 1 1 /2 cup frozen artichoke hearts, thawed
• 2 tsp. garlic, chopped
• 1/2 cup roasted red peppers, diced
• 1 tbsp. basil, chopped
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a sauté over medium-high heat. Add olive oil, red onion, and artichokes. Season with salt and pepper. Sauté until lightly brown.
2. Add garlic and red peppers. Cook until garlic is aromatic. Stir in basil.
3. Use filling in omelet; fold over and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and easy filling that is full of Mediterranean flare. This filling will quickly fill you up and leave you fully satisfied. The combination of artichokes and red peppers goes so well with eggs you'll eat this filing again and again.



Spicy Southwestern Pork Stew

Ingredients:

• 2 lbs. pork, fat trimmed, cut into 1-inch pieces
• 2 tbsp. Southwestern Spice Rub
• 2 tbsp. extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 2 cups onion, chopped
• 2 tbsp. garlic, chopped
• 1 (14 1/2 oz.) can diced tomatoes, with liquid
• 2 cups corn kernels
• 1 cup roasted red peppers, julienned
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• kosher salt
• freshly ground black pepper

Makes 8 Servings

1. Season pork cubes with salt and pepper. Sprinkle generously with spice rub. Let sit up to overnight.
2. Heat a saute pan over medium heat. Add pork and olive oil; brown meat; Deglaze pan with 1/4 cup of the chicken broth; if the meat starts to stick, add a small amount of water. Remove meat from pan.
3. Add onions and garlic to the pan; cook until slightly caramelized. Add tomatoes and the rest of the stock. pour into crockpot; add pork. Cook on low heat for 2 1/2 hours or until the meat is tender, but not shredding. Add corn and red peppers; cook for 30 minutes. Adjust seasoning with salt and pepper. Stir in cilantro and lime juice.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This stew is perfect for making on the weekend and you can enjoy this dish throughout the week. It's packed with flavor and vegetables and you'll forget it's good for you. You can even prepare this in the morning, cook it in the crockpot, go out for the day and come home to the earthy flavors of the Southwest. You can even add cannellini or black beans to this chili for more flavor and nutrients.

Roasted Red Pepper, Spinach, Carmalized Onion & Goat Cheese Fritatta

Ingredients:

• 1 cup onions, julienned
• 3 garlic cloves, minced
• kosher salt
• freshly ground black pepper
• 1/2 cup diced roasted red peppers
• 2 cups baby spinach, chopped
• 8 eggs
• 1/4 cup skim or low-fat milk
• 1/4 cup thinly sliced scallions
• 1/8 tsp. garlic powder
• pinch Kosher salt
• 1/8 tsp.freshly ground black pepper
• Nonstick olive oil cooking spray
• 1/4 tbsp. crumbled goat cheese
• sliced scallions (optional)
• fresh flat-leaf parsley (optional)

Makes 4 servings

1.  Spray a skillet with nonstick spray. Saute the onions and garlic over medium heat until golden brown. Season with salt and pepper. Add diced roasted red peppers and spinach; sauté until wilted. Drain excess liquid in a colander. Return to sauté pan.
2. Meanwhile, in a large bowl, whisk together eggs, milk, scallions, garlic powder, salt and pepper. Set aside.
3. Pour eggs into skillet; do not stir. Ass eggs set, run a spatula around the edge of the skillet, lifting eggs so uncooked portion flows underneath. Continue cooking and lifting edges until eggs are almost set (surface will be moist).
4.  Remove skillet from heat; Sprinkle in pieces of crumbled goat cheese. Cover and let stand for 3-4 minutes or until top is set. Loosen edge of frittata. Transfer to a serving plate; cut into wedges to serve. Garnish with additional sliced scallions and parsley, if desired.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who does not love a frittata from time to time? This is what I call a Mediterranean frittata because of the roasted red peppers, spinach and goat cheese. The original recipe called for feta cheese but goat cheese works just as well and make the frittata more creamy and delicious. You can make this on a Sunday and enjoy it for breakfast every day of the week. Eggs and vegetables will quickly fill you up and you're not as hungry throughout the day.

Turkey Romesco

Ingredients:

• 1 1 /2 lbs. boneless, skinless turkey breast
• 1 1/2 tsp. ground paprika
• 3/4 tsp. salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1/4 cup natural whole almonds
• 1 garlic clove, peeled & minced
• 1/2 cup roasted red peppers (from a jar), drained & rinsed
• 1 tbsp. tomato paste
• 2 tsp. red wine vinegar

Makes 4 Servings

1. Heat the oven to 450 F. Tuck under the thin ends of the turkey so it's all the same thickness. Season on both sides with paprika, pepper and 1/2 teaspoon of the salt. Coat with 2 teaspoons of the oil. Place the turkey in a small roasting pan and roast for 10 minutes.
2. Add 1/2 cup water to the pan and roast for 10 minutes longer, or until the turkey is cooked through and an instant-read thermometer registers 155 F. Tent the breast with foil ( the temperature will rise as the turkey sits and the juices recedes into the meat).
3. While the turkey is resting, in a small skillet, heat the remaining 2 teaspoons oil over low heat. Add the almonds and garlic. Cook until the garlic is golden and the almonds are fragrant, about 5 minutes. Transfer to a blender or a food processor and add the peppers, tomato paste, vinegar, remaining 1/4 teaspoon salt, and 1/4 cup water. Puree until well combined.
4. Thinly slice the turkey and serve with romesco sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This meal is a surprisingly delicious way to kick-start your healthy lifestyle. It's better than takeout and it's a colorful meal when you take the time to prepare it. Romesco sauce is the official sauce of Spain. It's made of roasted red bell peppers, almonds and garlic and is usually popular when topped on grilled Spanish onions. If you can't find roasted red peppers in a jar, use red bell peppers instead. Place the red bell peppers under the broiler and broil them until they turn black on sides, let them rest until cool enough to handle, peel away the skin and put into the blender or food processor along with other ingredients and blend together. I added freshly ground pepper to this recipe because food tastes better when it's properly seasoned with salt and pepper. If you have extra Romesco sauce, save it and use it on top of chicken, pork or even scrambled eggs. 

Artichoke, Roasted Peppers & Feta Egg Pockets

Ingredients:

• 4 egg whites
• 2 eggs
• 3 tbsp. low-fat milk
• 1/8 tsp. salt
• freshly ground black pepper
• 1 cup sliced artichoke hearts
• 1/2 cup diced roasted red peppers
• 1 tbsp. chopped fresh basil
• nonstick cooking spray
• 1/2 cup reduced-fat feta cheese (crumbled)
• 2 large whole-wheat pita bread rounds, cut in half

Makes 4 Servings

1. In a medium bowl, combine egg whites, eggs, milk, salt and pepper. Beat with a wire whisk or rotary beater until well mixed. Stir in artichoke hearts, peppers and basil.
2. Lightly coat a large skillet with nonstick spray. Preheat over medium heat. Add eggs to skillet. cook, without stirring, until mixture begins to set on the bottom and  around the edges.
3. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until eggs are cooked through but still glossy and moist. Remove from heat immediately. Fold in feta cheese.
4. Open pita halves to form a pocket. Fill pita halves with eggs.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Pita pockets filled with eggs, cheese and vegetables is so filling and delicious. I really loved these pita pockets because they were packed with real Mediterranean flavor with the vegetables and feta cheese. I highly recommend adding milk instead of water to the eggs because milk makes the eggs creamier. You can use goat cheese, mozzarella or Parmesan cheese in place of the feta and your egg pockets will still be delicious.



Crustless Spinach, Roasted Red Pepper and Feta Quiche

Ingredients:

• nonstick olive oil cooking spray
• 4 eggs, beaten
• 1/3 cup whole wheat pastry flour
• 4 garlic cloves, minced
• 1/2 tsp. dried dill
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. kosher salt
• 1 1/2 cups low-fat cottage cheese
• 1 (10 oz.) bag chopped spinach. cooked and drained
• 1/2 cup diced roasted red pepper
• 1 cup crumbled reduced-fat feta cheese

 

Makes 8 Servings

1. Preheat the oven to 350 F. Lightly coat a 9-inch pie plate with cooking spray.
2. In a medium bowl, combine the eggs,  pastry flour, garlic, herbs, spinach and roasted red pepper. Spoon into the prepared pie plate.
3. Bake for 40-45 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 5-10 minutes before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who says quiche needs a crust? You can have your quiche and eat it too for breakfast, lunch and dinner. The original recipe was a cheese flavored quiche  but there were different variations and I chose this one. I kept the dill but added basil, oregano and parsley to bring out the Mediterranean flavors. This quiche had the bold and colorful flavors of the Mediterranean mixed in with cottage and feta cheeses which make it so good. The spinach and  peppers also quickly filled me up. Quiches do take time to make but they're worth the time and effort in the end. 

Roasted-Pepper Cream

Ingredients:

• 1 jar (7 ounces) roasted red peppers, drained
• 2 tbsp. fat-free sour cream
• 1 tsp apple cider vinegar
• salt
• freshly ground black pepper

Makes 1 cup

 

In a blender or food processor, combine the peppers, sour cream, vinegar, salt and pepper to taste. Refrigerate until ready to serve.

 

WW POINTS VALUE: 0 pts (2 tablespoons per serving)

 

Note: This recipe appears in the South Beach Diet Cookbook. This cream makes a delicious topping or condiment for burgers, sandwiches, omelettes, poultry, steak, fish, etc. the heat from the peppers goes very well with the coolness of the sour cream. Since this is a 5-ingredient side dish, serve this to 5-ingredient fix chef Claire Robinson and she will be impressed.

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.

Grilled Roasted Pepper, Red Onion and Mozzarella Pizzas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 1/4 cup canned tomato sauce
• 4 ounces shredded part-skim mozzarella cheese (1 cup)
• 1/2 cup roasted red pepper (from a jar), cut into 1/4-inch-wide strips
• 1/2 small red onion,  very thinly sliced
• 1/8 tsp salt
• freshly ground black pepper

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up. Spread tortillas evenly with tomato sauce and top with equal portions of cheese, red pepper and onion.
2. Return the pizzas to the grill, toppping side up. Cover and cook until cheese is melted, about 1 minute. Transfer pizzas to 4 plates, season with salt and pepper to taste. Serve hot.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you're thinking about calling to order a pizza in this heat wave, PUT DOWN THE PHONE RIGHT NOW! You don't need to call for pizza when you can make this in 20 minutes or less. You can easily buy these ingredients at your grocery store which makes these pizzas easy work. I highly recommend adding garlic or red pepper flakes and/or herbs for more flavor or heat. These are the second thin-crust pizzas from the South Beach Diet and the folks at South Beach did not disappoint. Those folks know how to make delicious gourmet burgers and they also make delicious gourmet thin crust pizzas. These pizzas should be served at your next gathering because it's a compliment to Italy and the Mediterranean and your guests will love you for giving them their own individual pizzas.

Salmon Cakes with Red Pepper Mayonnaise

Ingredients:

• 1 (14 3/4-oz.) can red salmon, drained, skin and large bones discarded
• 1/2 cup plain dried bread crumbs
• 3 scallions, chopped
• 1/4 cup + 3 tbsp fat-free mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh dill
• 1/4 tsp black pepper
• 1 (5-ounce) jar roasted red pepper, well drained
• 1/8 tsp hot pepper sauce
• 2 tbsp chopped gherkins or pickles

Makes 4 Servings

1. To make the salmon cakes, put the salmon in a medium bowl and flake with a fork. Add the bread crumbs, scallions, 1/4 cup of the mayonnaise, the egg, dill and black pepper; stir to combine well. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the patties and cook until browned and heated through, 3-4 minutes on each side. Transfer to a platter.
3. Meanwhile, to make the red pepper mayonnaise, combine the roasted red pepper, the remaining 3 tablespoons mayonnaise and the pepper sauce in a blender; puree. Add the gherkins and pulse until combined. Serve with the salmon cakes.

WW POINTS VALUE: 4 pts (1 salmon cake  & 2 tbsp red pepper mayonnaise)

Note: This recipe appears in the WW in 20 Minutes Cookbook. It was time for a healthy and colorful mealafter eating  all those goodies this past Memorial Day Weekend. This is also a nice weeknight meal for the whole family to enjoy because it's colorful and has plenty of nutrients. PLus. it will fill you up so you won't be looking for dessert. If you really want to spices things up, Add some garlic to the mayonnaise and it will be red pepper aioli.



Deviled Eggs with Roasted Red Peppers

Ingredients:

• 4 large eggs
• 2 tbsp fat-free mayonnaise
• 1 oz. roasted red peppers (packed in water), about 1 piece, minced
• 1 tsp dry mustard
• 1/8 tsp hot pepper sauce
• 1 tbsp chives or parsley, freshly minced
• Pinch of paprika

Makes 4 Servings

1. Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).
2. Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.
3. Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving.

WW POINTS VALUE: 2 pts (2 halves per serving)

Note: This recipe appears on www.weightwatchers.com.  Deviled eggs have been an American classic dish since the 1950's and they are yummy no matter how you make them. These appetizers are great for a party because everyone always goes for the deviled eggs. I made a few changes to this recipe. I used dry mustard instead of Dijon mustard so the mixture wouldn't be as gooey. I also sprinkled a pinch of paprika on top of the eggs for a little more heat and flavor. Plus, paprika is tradtionally used to top deviled eggs. I also highly recommend using a pastry bag and decorating tip to squeeze out the egg yolk filling into the egg white base for a much prettier presentation. Also, make sure you keep your eggs in the pot for simmering for EXACTLY 12 minutes so the yolk filling is creamy and you don't get any brown rings around the egg white shell. 

Festive Feta Spread

Ingredients:

• 10 1/2 oz. baked low-fat tortilla chips
• 7 oz. roasted red peppers (packed in water), drained
• 1 lb. 1/3 less fat  cream cheese, 2 (8 oz.) blocks, softened and cut up
• 4 oz. reduced-fat feta cheese, crumbled
• 1 garlic clove, minced
• 1/4 tsp freshly ground black pepper
• 3 tbsp fresh dill, chopped
• 1/4 cup fresh whole dill sprigs

Makes 16 Servings

1. Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
2. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
3. To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire.

WW POINTS VALUE: 4 pts  (3 tablespoons of spread and 8 chips per serving)

Note: This recipe appears on www.weightwatchers.com. There's nothing like a homemade cheese dip to enjoy.Even though this recipe is served during the Christmas holidays, you can serve this dish all year round. This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected  guests. Serve with pita wedges, whole grain crisp breads or crackers, raw vegetables or even with small chicken and beef bites. Iron Chefs Michael Symon and Cat Cora will be so happy that you served this dish. OPA!



Deviled Eggs-South Beach Style

Ingredients:

• 10 large eggs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped roasted red peppers (from a jar)
• 2 tbsp reduced-fat sour cream
• 2 tbsp capers, rinsed and roughly chopped
• 2 tbsp finely chopped chives
• 2 tsp grainy Dijon Mustard
• 1/8 tsp salt
• freshly ground black pepper
• Paprika

Makes 20 Egg Halves

1. Place eggs in a large saucepan with cold water to cover. Partially cover pan and bring water to a full boil. Reduce heat to low, cover completely, and simmer for 5 minutes. Remove from heat and let stand, covered, for 20 minutes.
2. Drain eggs in a colander and then run cold water over the eggs to cool. Place the eggs in the refrigerator tocool completely, about 1 hour.
3. When cool, peel eggs and half lengthwise. Carefully remove yolks fom eggs and place in a medium bowl. Add mayonnaise, red peppers, sour cream, capers,chives, mustard, salt and black pepper to taste; mash with a fork until well combined. Spoon 1 tablespoon of the yolk mixture into each gg white half. Sprinkle with paprika and serve.

WW POINTS VALUE: 2 Pts per egg half

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. If you're looking for an hors d'oeuvres for a crowd or a light snack, this is the treat for you. You will be filled after eating this yummy treat. I have never made deviled eggs before and I wanted to try something new. Plus it was too hot to cook. My deviled eggs were a little runny but still delicious thanks to the red peppers, capers, chives and Dijon Mustard.

Greek-Inspired Three-Herbed Pesto

Ingredients:

• 10 tbsp parsley, leaves, packed (1/2 cup plus 2 tbsp)
• 1/2 cup dill, fronds, coarsely chopped, packed
• 3 tbsp sliced almonds
• 1/4 cup roasted red peppers, water-packed
• 2 tbsp fresh lemon juice
• 1 tbsp fresh oregano
• 1 tbsp lemon zest, freshly grated
• 1 medium garlic clove(s), quartered
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 Servings

Place all the ingredients in a food processor fitted with a chopping blade or in a mini chopper. Process until a coarse puree, stopping the machine occasionally to scrape down the inside of a canister. Makes about 1/4 cup per serving.

WW POINTS VALUE 1

Note: This recipe appears on http://www.weightwatchers.com/.  This is a nice treat for any meal even for a light snack. This pesto could be used on chicken, pork, fish, pasta or even in spanakopata. I used this pesto is my spanakoata and it was delicious.