Mexican Turkey and Pepper Stew

Ingredients:

• 3 tbsp. sesame seeds
• 2 tsp. unsweetened cocoa powder
• 1/2 tsp. gluten-free chili powder
• 1/2 tsp. dried oregano
• 3 tsp. extra-virgin olive oil
• 1 lb. turkey cutlets or steaks, cut across the grain into thin strips
• 1 large sweet onion, chopped
• 4 garlic cloves, minced
• 2 medium yellow bell peppers, cut into thin strips 2 inches long
• 1/2 tsp. coarse kosher salt
• 1 can (15 oz.) no-salt-added crushed tomatoes
• 1 cup gluten-free low-sodium chicken broth
• chopped fresh cilantro or flat-leaf parsley, for garnish

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

1. In a spice grinder or coffee grinder, combine the sesame seeds, cocoa powder, chili powder, and oregano. Grind to a fine powder.
2. In a large saucepan or Dutch oven, heat 2 teaspoons of the oil over medium-high heat. Add the turkey strips and cook, stirring, until opaque all over (but still pink in the center), about 2 minutes. Transfer to a plate. 
3. Add the onion, garlic, 1 tablespoon water, and the remaining 1 teaspoon oil to the pan. Scrape up any browned bits from the bottom of the pan and cook, stirring, until the onion begins to soften, about 3 minutes. Add the bell peppers, sprinkle with the salt, and cook until begin to soften, about 3 minutes.
4. Sprinkle the vegetables with the sesame seed mixture and stir to combine. Add the tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, to develop flavors and thicken the stew.
5. Return the turkey (and any juices) to the pan and cook for 1 minute to heat through. Divide the stew among 4 bowl and serve sprinkled with cilantro or parsley, if desired.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This stew is a quick and easy dish to enjoy on your gluten-free or healthy lifestyle. Don't worry if it looks messy. This stew is flavorful, delicious and filling. The sesame seeds and unsweetened cocoa powder add richness to the stew. If you want to add more heat to this stew, add a minced jalapeno or serrano pepper to the stew when you cook the bell peppers. If you want to add a finishing touch to this stew, add a tablespoon of sour cream and/or a tablespoon a shredded cheddar cheese for a filling and flavorful Mexican stew. 

Lemon-Oregano Grilled Mahi Mahi & Sweet Onions

Ingredients:

• zest and juice of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chopped fresh oregano or 2 tsp. dried
• 1 garlic clove, minced
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (6 oz.) mahi mahi filets
• 1 medium sweet onion, cut into 1/2-inch-thick slices
• 1 lemon, cut into wedges

Makes 4 Servings (1 mahi mahi filet, 1/3 cup grilled onions & 1 lemon wedge per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-hot fire.
2. Combine lemon zest and juice, oil, oregano, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a shallow bowl. Add mahi mahi and turn to coat. Let stand at room temperature 10 minutes.
3. Lightly spray onion slices with nonstick spray and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place onions and mahi mahi on grill rack. Grill, turning once, until mahi mahi is just opaque in center and onions are tender, 8-10 minutes.
4. During the last 5 minutes of cooking, add lemon wedges to grill and cook until lightly charred, about 5 minutes. Divide fish, onions, and lemon wedges among 4 plates.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call a taste of the Mediterranean fresh off the grill. The combination of olive oil, garlic, lemon and herbs on fish is heavenly delicious. The fish is so succulent, opaque, and juicy it melts in your mouth. You can use any white fish in this recipe and the dish will still be delicious. Don't forget to serve a side of grilled vegetables alongside this fish for a filling meal.

Chili-Rubbed Flank Steak with Sweet Onion Relish

Ingredients:

• 1 1 /2 lbs. flank steak
• 7 tsp. fresh lime juice
• 2 1/2 tsp. chili powder
• salt
• freshly ground black pepper
• 1 medium sweet onion, minced
• 1/3 cup chopped fresh cilantro

Makes 4 Servings

1. Heat the broiler
2. Rub both sides of the steak with 2 teaspoons of the lime juice. Sprinkle both sides with 2 teaspoons of the chili powder and rub it in. Season lightly with salt and pepper. Let sit while you make the onion relish.
3. In a medium bowl, combine the onion, cilantro, remaining 5 teaspoons lime juice and remaining 1/2 teaspoon chili powder (add more chili powder to taste if you'd like).
4. Broil the steak 6 inches from the heat for about 6 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 minutes before thinly slicing at an angle before the grain.
5. Divide the steak and onion relish evenly among 4 plates and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This Phase 1 dinner is another great way to kick-start your healthy lifestyle. This steak is full of heat and flavor and the onion relish will cool your taste buds. If the weather is nice, I highly recommend grilling your steak because steak tastes just as good grilled as it does broiled. 

North African-Style Burgers

Ingredients:

• 1 lb. lean ground beef
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 whole-wheat hamburger buns, split
• 4 tomato slices
• 4 sweet onion slices
• 4 green leaf lettuce leaves

Makes 4 Servings

1. Combine the beef, tomato paste, cumin, cinnamon, salt and pepper in a medium bowl. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large nonstick skillet or griddle and set over medium heat. Add the patties and cook until an instant-read thermometer inserted into the side of the burger registers 160 F, about 4 minutes on each side.
3. Put a burger on the bottome half of each bun and top with 1 tomato slice, 1 onion slice and 1 lettuce leaf. Cover with the tops of the buns.

WW POINTS VALUE: 5 (1 garnished burger)

Note: This recipe appears in the WW in 20 Minutes Cookbook. The weather was nice and my mom and I were hungry for some burgers. As always, homecooked burgers are simply the best. Different herbs added to these burgers add flavor  to the beef. I also recommend putting sliced cheddar cheese, ketchup and mayo on the burger for more flavor.