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. 

Mexicali Chicken Soup with Lime

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 onions, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 4 1/2 cups reduced-sodium chicken broth
• 2 plum tomatoes, seeded and chopped
• 1/2 medium ripe avocado, halved, pitted, peeled and diced
• 3 tbsp. fresh lime juice
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings (1 3/4 cups per serving)

1. Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.
2. Add the onions, garlic, carrots, and chile pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through, about 8 minutes.
3. Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through, about 1 minute.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Here is another take on chicken soup with the flavors of Mexico. Chicken soup can morphed into any flavors of whatever country your heart desires. Your sinuses will be cleared after consuming this soup. If you're a parent, serve this soup to your kids because it's flavorful and has five servings of vegetables in it. If you serve this soup with toasted whole-wheat tortilla wedges, the points value will increase by 1 point.

Endive Spears with Fresh Pepper Salsa

Ingredients:

• 3 medium tomatoes, chopped, with juices reserved
• 1 medium yellow bell pepper, finely chopped
• 2 large scallions, chopped
• 3 tbsp finely chopped fresh cilantro
• 1 small serrano pepper or jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/4 tsp salt
• 3 medium heads Belgian endive, separated into 24 largest leaves

Makes 8 (3-piece) Servings

1. Stir together tomatoes, bell pepper, scallions, cilantro, lime juice, serrano chile, garlic and salt in a medium bowl. Cover and refrigerate until ready to serve.
2. Arrange the endive leaves on a platter in a circular pattern. Place 1 heaping teaspoon salsa in the base on each leaf. Reserve the remaining salsa to spoon over the Soft Chicken Tacos (see Soft Chicken Taco recipe).

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Cinco de Mayo is approching and I am cooking up a storm of Mexican recipes this week. This is a great appetizer for everyone, especially vegetarians, because the salsa is so colorful and will fill you up. Belgian endive is a healthy alternative to chips and will quickly fill you up. You can also use red, orange or green bell pepper in this recipe if you can't access yellow bell peppers. You will never buy jarred salsa again at the supermarket because homemade salsa tastes SO much better. This salsa can be made up to 8 hours in adhead of time, refrigerated, covered until  ready to use. This salsa can be used on chicken, beef, pork, fish and eggs as well. This salsa will  also impress celebrity chefs like Bobby Flay, Jose Garces, Emeril Lagasse and even Aron Sanchez. Iron Chef Flay, I'm still waiting to challenge you to a Throwdown @ Boston College!!



Lomo Saltaldo

Ingredients:

• 1 lb. raw  beef tenderloin, cut int 1/2-inh tick strips
• 2 garlic clove, minced
• 1 1/2 tbsp salt, divided
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro leaves, divided
• 2 tbsp lime juice
• 6 medium uncooked Yukon Gold Potatoes, cut into 8 wedges each
• 4 sprays, olive oil cooking spray, divided
• 2 tbsp olive oil, divided
• 2 medium red onions, thinly sliced
• 2 serrano chiles, cut into thin strips
• 2 medium red bell peppers, cut into thin strips
• 2 medium tomatoes, cut into wedges

Makes 6 Servings

1. In a nonreactive bowl, combine beef, garlic, 1/2 teaspoon of salt, cumin, 2 tablespoons of cilantro and lime juice; cover and marinate in refrigerator for 30 minutes to 1 hour.
2. Meanwhile, preheat oven to 450ºF. Coat a nonstick baking sheet with cooking spray; place potatoes on top. Coat potatoes with cooking spray and drizzle with 1 tablespoon of oil; sprinkle with remaining teaspoon of salt. Turn potato wedges over several times to coat. Roast for 15 minutes; turn over and roast until both sides are crisp yet tender inside, about 12 to 17 minutes more.
3. While potatoes are baking, coat a large skillet with cooking spray and add 1 teaspoon of oil; heat over medium-high heat. Brown beef, flipping once, about 1 to 1 1/2 minutes per side; remove beef and set aside.
4. Add remaining 2 teaspoons of oil and cook onions, stirring occasionally, for about 5 minutes. Add chiles, peppers and tomatoes; cook, stirring occasionally, for 5 minutes more. Add beef to skillet and toss to coat. Serve immediately, topped with fries and garnished with remaining 2 tablespoons of cilantro. Yields about 1 1/3 cups of beef mixture and 8 potato wedges per serving.

WW POINTS VALUE: 9 pts

Note: This recipe appears on www.weightwatchers.com. Weight Watchers always has good recipes for any occasion and this recipe was in the most recent grilling article and it looked too deicious to pass up. Lomo saltado is a Peruvian dish with Asian influences consisting of sirloin strips marinated in vinegar, soy sauce and spices, then stir fried with red onions, parsley and tomatoes. It's served traditionally over white rice with homemade french fries that look more like potato wedges. With this recipe, the salt, lime juice and cilantro give the beef so much flavor. The vegetables also add flavor and fill you up. The baked potato wedges are so delicious and filled with so much flavor with very little ingredients.

 

 

Spicy Frijoles

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 small serrano pepper or jalapeno, seeded and chopped
• 2 (15 oz.) cans pinto beans, rinsed and drained
• 1 (15 oz.) cans black beans, rinsed and drained
• 1 tbsp water
• 1/3 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• Hot pepper sauce

Makes 8 (generous 1/2-cup) Servings

1. Heat oil in a medium saucepan over medium-high heat. Add onion, garlic, and serrano; reduce heat to low and cook, stirring occasionally, until onion is softened, 5-7 minutes.
2. Add beans and water; cover and cook until beans are heated through, about 5minutes. Stir in cilantro, lime juice and salt. Serve warm with hot sauce on the table.

WW POINTS VALUE: 3pts

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I was in the mood for Mexican  and I was cooking an oven roast chicken with Mexican flavors and this looked like a delicious side dish. It certainly was a delicious side dish with heat and flavor. Frijoles are Spanish for beans and they are an important staple in the Mexican diet. Frijoles are rich in flavor and texture and make a complementary side dish. Frijoles also offer beneficial nutrients including low-fat protein, fiber, B vitamins and minerals. Don't put too much hot sauce in this dish because your taste buds will burn. Also, whatever you don't finish you can freeze and put away for another time.