Grilled Lamb Burgers in Pitas

 Ingredients:

• 3/4 lb. lean ground lamb, trimmed
• 2 tbsp. finely chopped onion
• 2 garlic cloves, minced
• 3 tbsp. chopped fresh mint
• 1/2 tsp. ground coriander
• 1 tbsp. tomato paste
• 1 egg
• 1/2 cup dried whole wheat bread crumbs
• 1/4 cup crumbled feta cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (6-inch) whole wheat pita breads, top third cut off and discarded, wamrned
• 1 1/3 cups lightly packed chopped romaine lettuce
• 1 small red pepper, thinly sliced
• 1/2 kirby cucumber, halved lengthwise and thinly sliced
• 1/3 cup plain yogurt
• 1 tbsp. chopped fresh dill

Makes 4 Servings (1 burger per serving)

1.  Stir together lamb, onion, garlic, mint, coriander, tomato paste, egg, bread crumbs, feta, salt, and black pepper in medium bowl just until mixed well. Shape into 4 (1/2-inch) thick patties. 
2. Spray grill pan with nonstick spray and set over medium-high heat. Place patties in  grill pan and grill until instant-read thermometer inserted into side of burger registers 160 F, about 4 minutes per side. Meanwhile, mix dill with yogurt. 
3. Stuff each pita with 1/3 cup lettuce, one-fourth of bell pepper, one-fourth of cucumber, 1 burger, and about 1 tablespoon dill yogurt mixture. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Burgers can be delicious when they are done right. These are a new and flavorful take on your typical burgers. These burgers are made with lean ground lamb (which is quite decadent and delicious), they use feta cheese, cucumbers and bell peppers in place of traditional toppings and fillings and they are stuffed into pitas instead of in between buns. I also added a touch of tomato paste, egg, whole wheat bread crumbs and feta cheese to make these bugers much more flavorful and it was a success. If you don't have bell peppers available, use sliced tomatoes instead. You can also use any kind of leafy green in this recipe if you don't have romaine lettuce on hand. 

Grilled Buffalo Chicken Salad

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1/4 cup hot sauce
• 3 heads romaine lettuce, chopped
• 4 stalks celery, chopped
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, sliced

For the Dressing:

• 1 cup plain whole-milk Greek yogurt
• 2 garlic cloves, minced
• 1 tsp. onion powder
• 1/2 tbsp. chopped fresh chives
• 1/2 tsp. dried dill
• 1 tsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1.  Place the chicken breasts and hot sauce  in a large zip-top bag and toss until the chicken is well coated. Marinate them in the refrigerator for at least 30 minutes. 
2. Whisk together the dressing ingredients in a small bowl and store the mixture in the refrigerator  while you prepare the rest of the salad. 
3. Lightly grease with olive oil and preheat a grill or grill pan. Add the chicken, pouring any remaining hot sauce over the top. Cook for 4-5 minutes per side or until the chicken is cooked through. 
4. Transfer the chicken to a plate and let it rest before slicing. 
5. Combine the romaine lettuce, celery, cherry tomatoes, and red onion and divide into 4 bowls. Place the sliced chicken on top of each portion and drizzle with the ranch dressing. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This is a flavorful salad that is a great way to kick-start your healthy lifestyle. Grilled buffalo chicken is so succulent and juicy it will melt in your mouth. The salad is nice and crunchy and the homemade dressing is tangy and delicious. It goes great on the salad or on the chicken. The yogurt ranch dressing balances out the hot spice in the buffalo chicken salad. This salad will become a favorite in your kitchen, I promise. 

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. 

Zesty Salad Nicoise

Ingredients:

Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 1 1/2 tsp. Dijon mustard
• 2 tsp. grated lemon zest
• 1 small garlic clove, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 24 pitted black olives, finely chopped (1/2 cup)

Salad:

• 1/2 lb. green beans, trimmed
• 3 (6 oz.) cans water-packed chunk light tuna, drained and flaked
• 1 (3/4 lb.) head romaine lettuce, cut into bite-size pieces
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 medium tomatoes, cut into 8 wedges each
• 2 hard boiled eggs, finely chopped

Makes 8 (2 cup) Servings

1. For the dressing: Whisk together oil, lemon juice, and mustard in a small bowl. Add zest, garlic, salt, pepper, and olives and whisk to combine. 
2.  For the salad: Bring a large saucepan of lightly salted water to a boil. Add beans and cook just until crisp-tender, 2-3 minutes. Drain in a  colander and immediately run under cold water for 1 minute to stop cooking.  Drain again and pat dry. Cut beans into 1-inch pieces. 
3. Mix tuna with 1/4 cup of the dressing in a medium bowl. In a large bowl, toss beans, lettuce, salt, and pepper with remaining dressing. Transfer to a serving platter. Spoon tuna mixture onto the center of the greens. Arrange tomato wedges around tuna, sprinkle with chopped egg, and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nicoise salad can be both filling and flavorful. This version of a Nicoise salad is both zesty and delicious. Don't be afraid of the tuna in this recipe. The tuna goes great with the vegetables and the dressing. The eggs and the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. I highly recommend using Kalamata olives in this recipe because Kalamata olives add a nice touch of zing to anything.   

Chicken Salad Nicoise

Ingredients:

• 1 lb. thin-sliced chicken breast cutlets
• 2 tsps. + 2 tbsp. extra-virgin olive oil
• 3/4 tsp. dried oregano
• salt
• freshly ground black pepper
• 1/2 lb. green beans, trimmed
• 3 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 8 cups shredded or torn romaine lettuce (about 10 oz.) 
• 8 large plum tomatoes, cut into thin wedges
• 16 pitted kalamata olives

Makes 4 Servings 

1. Heat the broiler with the rack 6 inches from the heat. 
2. In a medium bowl, toss the chicken with 2 teaspoons of the oil. Sprinkle both sides with the oregano and season lightly  with salt and pepper. Place the chicken on a broiler pan and broil for 5 minutes, or until chicken is cooked through but still juicy. When cool enough to handle, cut the chicken crosswise into strips. 
3. Meanwhile, in a steamer, cook the green beans for 3-5 minutes, until crisp-tender. Rinse under cold water to stop the cooking and drain well. In a small bowl, whisk together the remaining 3 tablespoons oil, the lemon juice, and mustard. 
4. In a large bowl, toss the lettuce with 3 tablespoons of the dressing. Make a bed of lettuce on each of 4 serving plates. top each with one-fourth of the chicken, green beans, tomatoes, and olives. Drizzle each salad with 1 tablespoon of the remaining dressing. 

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you love French cuisine, this salad is definitely for you. A Nicoise salad is a French salad based in the city of Nice, France. French cuisine is divine and delicious. This salad is deliciously filling. It has four servings of vegetables, a lean protein and a delicious homemade dressing that goes great on the chicken and greens. If you don't have romaine lettuce on hand, use spinach, arugula or kale and the salad will be just as delicious. You can also use the dressing on the chicken alone or on a salad to make your meal more flavorful and tasty. 

Chicken Caesar Pitas

Ingredients:

• 1/4 cup plain low-fat yogurt
• 2 tbsp. low-fat mayonnaise
• 2 tbsp. grated Parmesan cheese
• 1 small garlic clove, minced
• 2 tsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 tsp. anchovy paste
• 1/4 tsp. freshly ground black pepper
• 2 cups chopped cooked, boneless, skinless chicken breast
• 4 (6-inch) whole wheat pita breads
• 8 small romaine lettuce leaves

Makes 4 Servings (1 sandwich per serving)

1. Combine the yogurt, mayonnaise, cheese, garlic, lemon juice, mustard, anchovy paste, and pepper in a medium bowl. Add the chicken and toss to coat with the dressing.
2. Cut a pocket in each pita. Fill each pita with one-fourth of the chicken mixture and 2 lettuce leaves.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. These treats are quick, easy and delicious. These treats can be made in 20 minutes or less. I highly recommend grilling the chicken because grilled chicken tastes so good. If you don't have pita pockets on hand, don't worry. These treats taste just as good as a salad as they do as pitas. 

Southwestern Green Chile Cheeseburgers

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup fat-free salsa verde
• 1 1/2 tsp. chili powder
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 4 (1/2 oz.) slices reduced-fat Swiss cheese
• 4 small Romaine lettuce leaves 
• 4 light whole wheat buns, split and toasted
• 8 thin tomato slices
• 8 thin slices sweet onion

Makes 4 Servings (1 garnished burger per serving)

1. Mix together beef, salsa, garlic,chili powder, and salt in a large bowl just until well combined. With damped hands, shape mixture into 4 (1/2-inch thick) patties.
2. Spray grill rack or pan with nonstick spray and set over medium  heat. Put patties on grill and grill until browned. Turn burgers; top with Swiss cheese and grill until cheese is melted and instant-read thermometer inserted into side of burger registers 160 F, about 5 minutes longer. 
3. Place lettuce and burgers on bottoms of English muffins. Top each with 2 tomato slices, 2 onion slices, and tops of muffins.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are a take on gourmet burgers and they are delicious. The salsa verde in this burger is both spicy and flavorful and give the burger and extra kick of heat. If you want an authentic Southwestern flare, use Mexican or cheddar cheese in place of the Swiss cheese to add a more sharp flavor to the burgers. I also highly recommend grilling the onions alongside the burgers because grilled onions taste delicious on burgers. Don't forget to add freshly ground pepper to the burgers for a nice peppered crust. 

Panzanella Salad

Ingredients:

• 3 thin slices whole-grain bread, cut into 3/4-inch cubes
• 1 small garlic clove, minced
• 1/8 tsp salt
• 3 tbsp extra-virgin olive oil
• 3 tbsp red wine vinegar
• 3/4 lb. hearts of romaine lettuce, chopped (8 cups)
• 2 large tomatoes, cut into chuncks
• 1 small red onion, thinly sliced
• 1/2 cup packed fresh basil leaves
• freshly ground black pepper

Makes 6 (1 1/2-cup) Servings

1. Heat oven to 350 F. Place bread cubes on a baking sheet; bake until golden and lightly toasted, about 12 minutes. Cool completely.
2. Meanwhile, mash garlic and salt together in a small bowl. Add oil and vinegar, and whisk to combine.
3. Combine lettuce, tomatoes, onion, basil, and toasted bread cubes in a large bowl. Toss with dressing. Season to taste, and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This salad is a compliment to Tuscany: it's earthy, fresh and flavorful. The secret is in the dressing. If you don't have romaine lettuce on hand, spinach, kale and/or arugula will work just as well. Those leafy greens go very well with tomatoes. 

Italian Tuna Salad Bites

Ingredients:

• 2 sun-dried tomatoes
• 1 (6 oz.) can water-packed chunk light tuna, drained and flaked
• 2  tsp. extra-virgin olive oil
• 1 tsp. red wine vinegar
• 1/8 tsp. oregano
• 1/8 tsp. salt
• freshly ground black pepper
• 6 inner romaine leaves, cut into 24 (1 1/2-inch) pieces

Makes 8 (3-piece) Servings

1. If needed, cover tomatoes with warm water and soak for 15 minutes to soften. Drain and mince.
2. Combine tomatoes, tuna, oil, vinegar, oregano, salt and pepper to taste in a small bowl. Spoon1 teaspoon of the tuna mixture onto each romaine piece. Arrange on platter and serve.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. These bites are a great way to kick-start your healthy lifestyle. These bites are quick, easy and flavorful. They make a great light lunch and they quickly fill you up. This take on traditional tuna fish has a zesty flare to it thanks to the sun-dried tomatoes, olive oil, and red wine vinegar. I highly recommend adding minced garlic to the tuna bites because garlic always makes everything taste better.

 

 

Western Burgers with Grilled Fennel and Spiced-Up Ketchup

Ingredients:

• 1/2 cup no-salt-added ketchup
• 4 tsp. red wine vinegar
• 1 large garlic clove, minced
• 1/8-1/4 tsp. red pepper flakes
• 2 tbsp. chopped fresh basil
• 1 tbsp. Worcestershire sauce
• 1 egg
• 2 tbsp. dried bread crumbs
• 1 lb. ground grass-fed bison
• salt
• freshly ground black pepper
• 1 fennel bulb, thinly sliced
• 3 tbsp. grated Parmesan cheese
• 4 light whole wheat hamburgers buns, split
• 8 small romaine lettuce leaves

Makes 4 Servings (1 burger per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Meanwhile, to make spiced-up ketchup, combine ketchup, vinegar, garlic, and pepper flakes in a small saucepan; bring to boil. Reduce heat to simmer until thickened, about 5 minutes. Stir in basil.
3. Combine Worcestershire sauce, egg, bread crumbs, bison, salt and pepper into 4 (1/2-inch thick) patties.
4. Place fennel on grill rack and grill, turning occasionally, until lightly charred and tender, about 8 minutes. Transfer to plate. Place patties on grill rack and grill 4 minutes. Turn and sprinkle evenly with Parmesan. Grill burgers until instant-read thermometer inserted into side of burger registers 160 F, about 4 minutes longer. Transfer burgers to plate. Place buns, cut side down, on grill rack and grill lightly until lightly toasted, about 1 minute.
5. Place bottoms of buns on 4 plates. Top each with one-fourth of fennel, 1 burger, one-fourth of ketchup, and 2 lettuce leaves. Cover with tops of buns.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are what I call gourmet American burgers. These burgers are flavorful, juicy and delicious. I added dried bread crumbs and an egg to make the burgers moist and to hold them together so the point value could be effected. I also added the Worcestershire sauce to make the burgers more flavorful. The Parmesan cheese adds a nice taste of saltiness to the burgers. Serve these burgers at your next gathering and they will be gone.

Caesar Salad with Poblano Dressing

Ingredients:

• 1 small poblano pepper
• 1/4 cup low-fat buttermilk
• 2 tbsp. mayonnaise
• 2 tbsp. chopped fresh cilantro
• grated zest of lime
• 1 tbsp. fresh lime juice
• 1 garlic love, minced
• 1/2 tsp. kosher salt
• 1 (12 oz.) package romaine lettuce hearts, thinly sliced
• 1 cup fat-free croutons
• 1/3 cup Pecorino-Romano cheese

Makes 6 Servings (2 1/3 cups per serving)

1. Preheat broiler.
2. To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8-9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel of charred skin, remove stems and seeds, and mince flesh.
3. To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A Caesar salad is a wonderful comfort food anytime and it's also a great salad to cleanse your system whenever you had a rough day. This is a different take on the traditional Caesar salad. This salad uses a roasted poblano pepper mixed with lime juice, cilantro and mayonnaise. This dressing certainly kicks up the heat and is flavorful in its own way. This dressing would go great on grilled chicken or fish.

Grilled Romaine Lettuce

Ingredients:

• olive oil cooking spray
• 1 head romaine lettuce, quartered lengthwise and rinsed
• 2 tbsp. balsamic vinegar
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Spray a grill pan or the grates of a grill with olive oil to medium.
2. Place the romaine quarters, with some water clinging to them, on the grill and cook, turning the romaine as it browns in spots and softens, until crisp-tender, about 10 minutes.
3. Meanwhile, in a small bowl, whisk together the vinegar, oil, salt, and pepper.
4. Transfer the grilled lettuce to a platter. Drizzle the dressing over it and serve hot or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who knew that grilling lettuce could taste good afterwords? Don't be fooled by the romaine lettuce. It's a good source of  Vitamin C, beta-carotene, and even some iron from the dark green leaves. The dressing on the lettuce it quite tasty. You can even throw in some grilled tomatoes for a complete salad and it will be quite filling.

Greek Salad with Chicken Tenders

Ingredients:

• 1 lb. chicken tenders
• 1 tsp. Greek seasoning
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1 (10 oz.) package cut-up romaine lettuce
• 6 pitted Kalamata olives, chopped or sliced
• 1 (8-9 oz.) package cooked beets, cut into wedges
• 1/4 cup crumbled reduced-fat feta cheese

Makes 4 Servings (2 cups salad, 2/3 cup chicken, 1/3 cup beets, 1 tbsp. per serving)

1. Heat grill pan over medium-high heat until hot. Sprinkle chicken with Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon of pepper; lightly spray with olive oil nonstick spray. Place chicken in pan and grill until cooked through, 5-6 minutes per side. Transfer to cutting board and let cool slightly.
2. Meanwhile, to make dressing, whisk together oil, vinegar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in large serving bowl. Add romaine and olives; toss until coated evenly.
3. Cut the chicken into 1 1/2-inch pieces. Place on top of salad along with beets and feta.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This salad makes a great meal any time of the week for lunch or dinner. This salad is bursting with Greek flare and will quickly fill you up. If you don't have Greek seasoning on hand, use a combination of dill, parsley and oregano for an authentic Greek flare. Also, if you don't have beets available, use a diced tomato and the salad will still be delicious.

Greek-Style Chicken with Yogurt Sauce

Ingredients:

• 3/4 cup plain fat-free yogurt
• 1/3 cup shredded peeled cucumber
• 2 tsp. fresh lemon juice
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 cups chopped romaine lettuce
• 1 tomato, chopped
• 2 scallions, sliced
• 8 chicken tenders (about 3/4 lb.)
• 1 tsp. dried oregano
• 2 tsp. extra-virgin olive oil
• 2 cups hot cooked quick-cooking brown rice

Makes 4 Servings (1 plate per serving)

1. Combine the yogurt, cucumber, lemon juice, half of the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl; set aside. Toss together lettuce, tomato, and scallions in a medium bowl; set aside.
2. Toss together chicken, the remaining garlic, oregano, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.
4. Place 1/2 cup of the rice on each of 4 plates; top each serving with one-fourth of the lettuce mixture, 2 chicken tenders, and 1/4 cup of the yogurt sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who says Mediterranean food can't be fast and fresh? This dish has 4 servings of vegetables and a protein with a homemade dressing and will fill you up. This salad is perfect to enjoy during the summer season when vegetables are in season and the weather is warm so you can enjoy a refreshing salad. It has nice flavors to it and has a nice crunch to it. 

Cajun Chicken Salad

Ingredients:

• 1 small red onion
• 1/2 cup plain fat-free yogurt
• 1/2 tsp. sugar-free Cajun seasoning
• 1 (1 lb.) head romaine lettuce, cut into 1-inch slices (8 cups)
• 1 medium cucumber, peeled, seeded, and thinly sliced
• 4 (6 oz.) boneless, skinless, chicken breasts, cooked and thinly  sliced
• salt
• freshly ground black pepper

Makes 4 (3 cup) Servings

 

Mince enough onion to equal 1 tablespoon and thinly slice the rest into rings. Whisk together yogurt, Cajun seasoning, and minced onion in a large mixing bowl. Add lettuce, cucumber, and onion slices, and toss to combine; season to taste with salt and pepper. Arrange salad on plates and top with sliced chicken.

 

WW POINTS VALLUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Here's another salad to help kick-start your healthy lifestyle. This salad is quick, easy and delicious. This salad uses homemade dressing that is tangy and delicious. The Cajun seasoning adds spice to the salad and the combination of cucumber, red, onion and romaine lettuce give the salad a nice crunchy texture. Plus, the vegetables quickly fill you up. Don't forget to season the chicken with salt, freshly ground black pepper and garlic for flavor when you cook the chicken.

Best Grilled Burgers

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup finely chopped scallions
• 1/4 cup fat-free egg substitute
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 whole wheat hamburger buns, split & toasted
• 4 slices sweet onion
• 4 thick tomato slices
• 4 romaine lettuce leaves
• 1/4 cup ketchup

Makes 4 Servings

1. Spray the grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, mix together beef, scallions, egg substitute, Worcestershire sauce, dry mustard, salt and pepper in a large bowl just until well combined. With damp hands, shape mixture into 4 (1/2-inch-thick) patties.
3. Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160 F for well done, about 5 minutes per side.
4. Place burgers on bottom of buns and top each with 1 onion slice, 1 tomato slice and 1 lettuce leaf. Cover tops of buns and serve with ketchup.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving a juicy hamburger, you have to cook and eat these. The burgers are better than what you would get at your local fast food joint or at a restaurant. Grilled burgers are the best because they are so flavorful and juicy they melt right in your mouth when you eat them. You can use any kind of lettuce in this burger if you don't have romaine lettuce. If you don't have ketchup, use tomato paste mixed in the burgers to make them more flavorful. I also highly recommend using minced garlic in these burgers because garlic always makes everything taste better.

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.

Skirt Steak Fajitas with Sweet Onions

Ingredients:

• 1 large Vidalia onion, cut into 3/4-inch slices
• 2 red bell peppers, stems and seeds discarded, peppers quartered
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. skirt steak, trimmed
• 4 (10-inch) whole wheat flour tortillas, warmed
• 1 1/2 cups shredded romaine lettuce
• 1 large tomato, diced
• 3 tbsp. fat-free sour cream
• 2 tbsp. chopped fresh cilantro
• lime wedges

Makes 4 Servings (1 filled tortilla per serving)

1.  Spray grill rack with nonstick spray; preheat grill to medium-high or prepare medium hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to a cutting board.
2. Meanwhile, combine chili powder, cumin, salt, and black pepper in a small bowl. Sprinkle mixture over both sides of steak. Place steak on grill rack or grill until instant-read thermometer inserted into side of steak registers 145 F for medium, 3-4 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain into 12 slices. Cut onion and bell peppers into strips.
3. Layer each tortilla with 3 slices steak and top evenly with onion, bell peppers, lettuce, tomato, sour cream, and cilantro. Serve with lime wedges.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Mexican food, PUT DOWN THE PHONE! You can make this Mexican classic in 30 minutes or less for a fraction of the cost and twice the flavor. All the meat and vegetables will quickly fill you up and leave you satisfied. You can eat these treats for lunch or dinner any day or night of the week and people will enjoy them. They're perfect when you're watching the game or in for a movie night.

Tacos with Salsa

Ingredients:

• 2 tomatoes, diced
• 4 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp. minced seeded jalapeno pepper
• 2 tsp. ground cumin
• 1 tsp. ground oregano
• 1 tsp. paprika
• 1 lb. lean ground beef
• 1 cup canned diced tomatoes
• 1/2 tsp. salt
• freshly ground black pepper
• 1/2 cup finely chopped fresh cilantro
• 1 red onion, finely chopped
• 2 tbsp. fresh lime juice
• 8 taco shells
• 2 cups shredded romaine lettuce
• 1/4 cup fat-free sour cream

Makes 8 Servings (1 taco per serving)

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.
2. In a medium nonstick saucepan, heat the oil. Saute the onion, garlic, and jalapeno pepper until the onion is translucent, 6-8 minutes. Stir in the cumin, oregano, and paprika; saute until fragrant, about 1 minute. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 8-10 minutes. Add the canned tomatoes, 1/4 teaspoon of the salt, and the pepper. Reduce the heat; simmer until thickened, about 10 minutes.
3. To prepare the salsa, in a medium bowl, combine the fresh tomatoes, cilantro, red onion, and lime juice; season with the remaining 1/4 teaspoon of the salt and the pepper.
4. To assemble the tacos, divide the beef mixture among the taco shells; top with the lettuce, then the salsa and sour cream.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't loves tacos once in a while? It may seem easier to go to the local fast food joint and order tacos but you can make these delicious treat at home for a fraction of the cost and more flavor to them. These tacos are perfect for lunch or as a light dinner. They're even perfect for when you're watching a game or a movie. You can use ground chicken or ground turkey in place of the ground beef and your tacos will still be delicious. I highly recommend adding some shredded cheddar or Mexican cheese to each of your tacos for a more filling and flavorful taco.

Inside-Out Cheeseburgers

Ingredients:

• 1 1/2 lbs. lean ground turkey
• 1/2 cup flaxmeal ( 2 oz.)
• 1/2 small red bell pepper, finely diced
• 2 scallions, thinly sliced
• 3 garlic cloves, minced
• 6 tbsp. reduced-fat goat cheese
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 4 very thin whole-wheat sandwich rolls (1.5 oz.) split, or 8 slices multigrain bread (optional)
• 1 tbsp. balsamic vinegar
• 4 thick slices tomato
• romaine lettuce

Makes 4 Servings

1. In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, garlic, 2 tablespoons of the goat cheese, 1/2 teaspoon salt and ground pepper. using your hands, blend well and form into 4 balls. Poke a hole in the center of each ball and stuff each with 1 tablespoon of the remaining goat cheese. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them as flat as you can (to speed the cooking), taking care not to squeeze the cheese out.
2. In a large skillet, heat the oil over medium-high heat. Sprinkle the pan with the remaining 1/4 teaspoon salt. Reduce the heat  to medium, add the patties, and cook until browned on 1 side, about 3 minutes. Turn the patties over and cook for 2 minutes longer. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8-10 minutes, until the burgers are cooked all the way through.
3. Meanwhile, lightly toast the sandwich rolls, if using.
4. To serve, brush 1 side of each of 4 roll halves with balsamic vinegar. Top with a burger, a tomato slice, lettuce (if using), and the other roll half.

WW POINTS VALUE: 7 pts. without the bun, 9 pts. with the bun

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Once again, the folks at South Beach have created a delicious cheeseburger. What makes this cheeseburger stand out is the flaxseed. Flaxseed is a power plant and power food that is rich in Omega-3 fatty acids and fiber. If you're unable to get your hands on flaxseed, use whole wheat bread crumbs instead. It won't be as healthy but it will taste just as good. I really love the scallions, peppers and goat cheese in the burgers because they added flavor. Plus, I forgot how many vegetables were in this dish. I added garlic to the cheeseburger because garlic always makes everything taste better. Also, don't forget to season your burger with salt and ground black pepper to taste. If you want a flavorful balsamic vinegar on  this burger, I highly recommend visiting www.TheImperialOlive.com for a selection of balsamic vinegars.