Tuna Seviche

 Ingredients:

• 1 lb. sushi-grade tuna, cut into 1/2-inch cubes
• 2/3 cup fresh lime juice
• 1 large tomato, seeded & chopped
• 1 small red onion, very thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2-1 jalapeno pepper, seeded & minced
• grated zest of 1/2 orange
• 1/2 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/2 cup per serving)

1. Mix together tuna and lime juice in a large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade. 
2. Add all remaining ingredients to tuna; toss to mix well. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Do not be intimidated by sashimi or sushi-grade tuna. It is melt-in-your-mouth delicious when it's done right. Even though the recipe calls to marinate in lime juice and to add the remaining ingredients to the tuna, I HIGHLY recommend searing both sides of the tuna to add more texture to the tuna. Grilled sashimi tuna is so delicious it literally melts in your mouth. I like to think of it as the filet mignon of the ocean it's that good. The variety of vegetables add flavor and zing to this dish. One bite of this treat and you will be eating this as an appetizer or a light lunch on a regular basis. 

Stuffed Pepper Tacos

Ingredients:

• 4 bell peppers
• 1 lb. lean ground beef
• 1 sweet onion, diced
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• ½ cup pico de gallo
• 1 avocado, diced
• 4 Tbsp. cheddar cheese, shredded
• 4 Tbsp. sour cream
• 1 jalapeno, seeded and sliced (optional)

Makes 4 Servings (1 taco per serving)

1. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the diced onion  and garlic and cook for about 2 minutes.
2. Add the lean ground beef to the onions. Cook until brown and no longer pink.
3. Add the cumin and ¼ of cup water. Stir and simmer uncovered until the liquid is gone. Remove from heat. 
4. Prepare the bell peppers by slicing in half and removing the stems and seeds.
5. Assemble the pepper tacos by placing each bell pepper on a plate or sheet pan and filling each with the ground beef. 
6. Top each taco equally with cheddar cheese, pico de gallo, avocado, jalapeno and sour cream. Serve two pepper halves on a plate. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. Tacos are a delicious comfort food. These tacos are keto-friendly and gluten-free. You can enjoy tacos without the taco shells. If you stuff taco filling into raw bell peppers, they will hold together just as well and taste just as good as in a shell. Bell peppers are the ultimate low-carb vegetable because they are crunchy, colorful and add a touch of sweetness to your meals. You can use ground turkey in place of the ground beef and the tacos will be just as delicious. 

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. 

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. 

Chicken with Carmelized Onion & Tomato on Rye

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, thinly sliced
• 1/2 tsp. fresh thyme leaves
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 (1/4-lb.) boneless, skinless chicken breasts
• 4 tsp. light sour cream
• 4 slices rye or pumpernickel bread
• 4 large slices tomato

Makes 4 Servings (1/2 sandwich per serving)

1. Heat the oil in a large skillet over medium heat. Add the onion, thyme, salt, and pepper. Cook, stirring frequently, until the onion turns deep golden brown, about 10 minutes. Transfer to a bowl and cover to keep warm.
2. Put the same skillet over medium heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, 12-14 minutes.
3. Spread 1 teaspoon of the sour cream on each slice of bread. Divide the onion between the 2 bread slices, top with the tomato and warm chicken, then top each with a slice of the remaining bread. Cut each sandwich in half and serve while warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call a gourmet sandwich. The onions are so delicious with the tomato and chicken. When you cook the chicken, don't forget to season with salt, freshly ground pepper and garlic for a flavorful chicken. I highly recommend adding some leafy greens to the sandwich to make it more filling and the points value might be affected.



Dijon Salmon Burgers

Ingredients:

• 3 pouches (6 oz. each) boneless, skinless pink salmon
• 3 scallions, chopped
• 2 tbsp. chopped fresh dill or tarragon
• 1 tbsp. capers, drained & rinsed (optional)
• 1 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup reduced-fat mayonnaise
• 1 large egg
• 4 tsp. extra-virgin olive oil
• lettuce leaves, for serving
• sliced tomato, red onion, and cucumber, for toppings (optional)

Makes 4 Servings (1 burger per serving)

1. In a medium bowl, combine the salmon, scallions, dill, capers (if using), lemon juice, mustard, salt, and pepper. Fold in mayonnaise and egg. Cover and refrigerate for at least 30 minutes.
2. When ready to cook, form the salmon mixture into 4 (1-inch-thick) patties, pressing mixture together so the patties are firm.
3. In a large, heavy skillet, heat the oil over medium-high heat. Add the patties and cook until well browned on both sides and just firm to the touch, about 6 minutes per side.
4. Serve each burger on a bed of lettuce with tomato, red onion, and cucumber for toppings, if desired.

WW POINTS VALUE: 7 pts. without bun, 10 pts. with bun

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Fish burgers are actually delicious. Salmon burgers are absolutely delicious and flavorful when they are done right. These burgers are also delicious without the buns and can be enjoyed with a side of oven-baked fries for a sophisticated take on fish and chips. If you make a double batch of these burgers, freeze them for a future use.. Just simply wrap the uncooked burgers individually before freezing, then thaw when ready to use and cook.

Easy Baked Sole

Ingredients:

• 4 tbsp. unsalted butter
• 1 tsp. minced garlic
• 1 tomato, peeled, seeded, and chopped
• 2 tbsp. freshly grated Parmesan cheese
• 2 tbsp. chopped fresh basil, or 1 tbsp. chopped fresh sweet marjoram or parsley
• 1 1/2 -2 lbs. sole filets

Makes 4 Servings

1. Preheat oven to 375 F.
2. Heat 3 tablespoons of the butter in a small saucepan until it is bubbling. Add the garlic and tomato and cook for 30 seconds, stirring. Do not let the garlic brown. Turn off the heat and stir in the cheese and herbs.
3. Lay the sole filets out on the counter and spread half of each fillet with the butter cheese mixture. Fold over the other half of the fillet, as if you were folding a piece of paper. A little butter may leak out of the sides of the fish, but that's okay.
4. Place the fillets in a buttered baking dish. Dot with remaining 1 tablespoon butter. bake for 12-15 minutes. If you wish, before serving, pour the pan juices into a nonreactive saucepan and boil them down to make a sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Legal Sea Foods Cookbook. The folks at Legal Sea Foods certainly know how to cook elegant seafood dishes. You can make this dinner any night of the week when you have a limited time to make dinner. It's a nice meal that's both elegant and tasty. I highly recommend adding a touch of sauce on top of the fish and serve a side of rice and vegetables alongside the fish to make the elegant meal complete.

Grilled Chicken with Summer Corn-Tomato Salad

Ingredients:

• 1 1/2 cups corn kernels
• 1 large tomato, diced
• 4 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 4 tbsp. fresh lime juice
• 2 tsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. salt
• 3/4 tsp. smoked paprika
• 4 (5 oz.) boneless, skinless chicken breasts

Makes 4 Servings ( 1 chicken breast & 2/3 cup salad per serving)

1. Bring 1 inch of water to boil in medium saucepan. Put corn in steamer basket and lower into saucepan. Cook, covered, until corn is tender, about 4 minutes. Lift steamer basket out of pan and let corn cool.
2. Spray a grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. Meanwhile, mix together corn, tomato, scallions, cilantro, 2 tablespoons of lime juice, the oil, 1/4 teaspoon of the cumin, 1/4 teaspoon of the salt, and 1/4 teaspoon of the paprika in a medium bowl; set aside to allow flavors to blend.
4. Combine remaining 2 tablespoons lime juice, 3/4 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon paprika in cup; rub all over chicken. Spray chicken with nonstick spray. Place chicken on grill rack and grill until cooked through, about 5 minute per side. Place chicken on 4 plates. Spoon corn salad on top or alongside.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is how you light up the grill in the summer with fresh vegetables and grilled protein. This grilled chicken is succulent, juicy and flavorful and the corn-tomato salad will awaken your taste buds. I highly recommend adding freshly ground black pepper and minced garlic to the chicken to make it more flavorful.

Vegetarian Chili with Avocado Salsa

Ingredients:
Avocado Salsa:

• 1 medium avocado, peeled, pitted and finely chopped
• 1 small tomato, finely chopped
• 1/4 red onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp. chopped fresh cilantro
• juice of 1 large lime
• 1/4 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper

Vegetarian Chili:

• 2 tsp. extra-virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3/4 can (14-19 oz.) black beans, rinsed and drained
• 3/4 can (14 1/2 oz.) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 (4 oz.) can green chili peppers, chopped
• 2 tsp. dark chili powder
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 cup fat-free sour cream
• 1 lime, quartered
• 2 tbsp. chopped fresh cilantro
• 12 whole wheat pita crisps (Phase  2 or 3)

Makes 6 Servings

1. To make the avocado salsa: In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes.
2. To make the vegetarian chili: Meanwhile, heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes, broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa, sour cream and lime wedges. Sprinkle with the cilantro. Serve the pita crisps on the side, if using.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This chili is a wonderful dish that is flavorful and filling and a great way to kick-start your healthy lifestyle. If you love chili, you'll love this dish. You will not miss the meat in this chili. You will enjoy lots of flavor in this dish. You can also add a touch of shredded cheese on this chili for a little creamy goo and some sharp flavor too.

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. 

Dijon Salmon Burgers

Ingredients:

• 3 pouches (6 oz.) boneless, skinless pink salmon
• 3 scallions, chopped
• 2 tbsp. chopped fresh dill or tarragon
• 1 tbsp. capers, drained and rinsed (optional)
• 1 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup reduced-fat mayonnaise
• 1 large egg
• 4 tsp. extra-virgin olive oil
• lettuce leaves, for serving
• sliced tomato, red onion, and cucumber, for toppings

Makes 4 Servings

1. In a medium bowl, combine the salmon, scallions, dill, capers (if using), lemon juice, mustard, salt, and pepper. Fold in the mayonnaise and egg. Cover and refrigerate for at least 30 minutes.
2. When ready to cook, form the salmon mixture into 4 (1-inch-thick) patties, pressing the mixture together so the patties are firm.
3. In a large, heavy skillet, heat the oil over medium-high heat. Add the patties and cook until well browned on both sides and just firm to the touch, about 6 minutes per side.
4. Serve each burger on a bed of lettuce with tomato, red onion, and cucumber for toppings, if desired.

WW POINTS VALUE: 7 pts. without bun, 10 pts. with bun.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you are craving a burger when you're trying to lose weight or are in the early stages of your healthy lifestyle, these burgers are for you. You don't have to have a greasy burger and be happy when you're on a diet. Fish burgers are actually delicious. These salmon burgers are very nice and filling. You can enjoy these burgers without the bun. The raw vegetables add flavor and texture to these fish burgers and will quickly fill you up. These burgers are great for lunch or dinner. Don't forget to add a touch of minced garlic to these burgers because garlic always makes food taste better.



California Wrap

Ingredients:

• 1 leaf red or green lettuce
• 1 slice turkey breast
• 1 slice ham
• 1 thin slice tomato
• 1 thin slice avocado
• 1 tsp. lime juice
• 1 leaf watercress or arugula
• 1 tbsp. sugar-free Ranch dressing

Makes 1 Wrap

1. Fan lettuce leaf on plate. Top with turkey, ham and tomato.
2. In a small bowl, combine the avocado and lime juice, then spoon onto tomato. Top with watercress or arugula and dressing. Roll up and secure with a wooden pick.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. These wraps are quick and easy and make great snacks or a light lunch. These wraps actually taste better than what you would order at a deli or sandwich shop. It's like having the sandwich without the bread. These wraps are filling and flavorful and will quickly become a favorite.



Chicken Tikka Masala

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
• 1/2 tsp. salt
• 1 tsp. canola oil
• 1 small onion, chopped
• 1/2 serrano chile, stemmed & seeded
• 3 garlic cloves, minced
• 1 tsp. finely chopped peeled fresh ginger
• 3/4 cup water
• 1/2 cup tomato puree
• 1/4 tsp. ground turmeric
• 1/4 tsp. garam masala
• 1/4 tsp. granulated sugar
• 2/3 cup fat-free half-and-half
• fresh cilantro for garnish

Makes 4 Servings (3/4 cup per serving)

1. Sprinkle chicken with 1/4 teaspoon salt. Heat canola oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned, about 5 minutes.
2. Meanwhile, combine onion, chile, garlic, and ginger, and water in a blender and puree. Pour over chicken and bring to boil. Stir in tomato puree, turmeric, garam masala, sugar, and remaining 1/4 teaspoon salt. Reduce heat and simmer, uncovered, until flavors are blended, 8-10 minutes. Stir in half-and-half; remove from heat and sprinkle with cilantro.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Chicken Tikka Masala is an Indian dish that consists of roasted chicken chucks marinated in spices and yogurt that is baked in a tandoor oven and served in a Masala sauce. This version is quick, easy and good for you. I highly recommend serving 1/4 cup of cooked brown rice on each plate for up to an additional 3 points per serving. If you want to add a little more spice to this dish, add a pinch of curry to the dish. This makes a nice weeknight dish and will become a comfort food favorite.

Chard-Topped Steaks

Ingredients:

• 1 slice bacon, chopped
• 4 (4 oz.) beef tenderloin steaks, cut 1 inch thick
• salt
• freshly ground black pepper
• 3 cups very thinly sliced Swish Chard (4 oz.)
• 4 garlic cloves, minced
• 1 cup seeded, chopped tomato
• 2 tsp. chopped fresh thyme
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings

1. In a large skillet cook bacon over medium heat until crisp. Remove from skillet, reserving drippings. Crumble bacon; set aside. Remove skillet from heat; set aside.
2. Preheat broiler. Season steak with salt and pepper. Place steaks on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-14 minutes for medium-rare doneness (145 F) or 15-18 minutes for medium doneness (160 F), turning once halfway through broiling time.
3. Meanwhile, in a large skillet cook and stir Swiss chard and garlic in reserved drippings over medium heat for 4-6 minutes or just until tender. Stir in tomato, crumbled bacon, thyme, the 1/8 teaspoon salt and 1/8 teaspoon pepper. To serve, spoon Swiss chard mixture on top of steaks.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the Sonoma Diet Cookbook. This is both an elegant and wonder meal to enjoy any night of the week, It's quick, easy and delicious. If you don't have Swiss chard on hand, use kale and the meal will taste just as delicious. This colorful dinner is filled with so many nutrients you'll forget it's good for you.

Green Chile & Cheddar Turkey Burgers

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 small zucchini, shredded
• 1/3 cup dried whole wheat bread crumbs
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 (4 oz.) can diced fire-roasted green chilies, drained
• 1/2 cup shredded fat-free cheddar cheese
• 1/2 small red onion, thinly sliced
• 1 tomato, sliced
• 4 whole wheat sandwich thins

Makes 4 Servings (1 burger per serving)

1. Combine turkey, zucchini, bread crumbs, chili powder, and cumin in a large bowl. Shape into 4 (3/4-inch-thick) patties.
2. Spray nonstick skillet with nonstick spray and set over medium heat. Add patties and cook until browned and instant-read thermometer inserted into side of patties registers 165 F, 4-5 minutes per side.
3. Meanwhile, mix chilies and cheddar in medium bowl.
4. Top burgers evenly with cheese mixture. Reduce heat to low; cover skillet and cook until cheese melts, about 2 minutes. Serve burgers. onion and tomato in sandwich thins.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout. Who doesn't love a good cheeseburger once in a while? The folks at Weight Watchers have done it again with these gourmet cheeseburgers. These cheeseburgers are packed with vegetables, heat and flavor you'll even forget they're good for you. I highly recommend adding minced garlic, a tablespoon of tomato paste, salt & pepper to make these burgers more flavorful and to absorb the heat from the chilies.

Classic Ratatouille

Ingredients:

• 2 tbsp. extra-virgin olive oil, divided
• 1 (3/4 lb.) eggplant, cut into 1/2-inch cubes
• 1 medium onion, roughly chopped
• 3 garlic cloves, minced
• 1 red bell pepper, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 large tomato, cut into 1/2-inch pieces
• 1 tbsp. dried basil
• salt
• freshly ground black pepper

Makes 4 (1-cup) Servings

1. Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan medium heat. Add eggplant and a pinch of salt; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the pan and set aside.
2. Add remaining oil to the same saucepan; raise heat to medium-high. Add onion and cook, stirring occasionally, until softened, about 3 minutes; add garlic and cook 1 minute more.
3. Add bell pepper and zucchini; cook until beginning to soften, about 5 minutes. Add tomato, basil, and a pinch of salt and pepper; cook 5 minutes more.
4. Return eggplant to the pan, reduce heat to low, cover, and cook, stirring occasionally, until vegetables are softened, about 5 minutes; season with salt and pepper to taste. Refrigerate, up to 3 days, until ready to eat.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Ratatouille is a traditional dish from Southern France. This colorful side dish is very versatile with five servings of vegetables and is very easy to prepare. You can serve this colorful side dish alongside chicken, turkey, pork, beef and even fish. If you have access to juicy and ripe tomatoes, get them because the tomatoes will make the dish more flavorful. This dish also goes great with eggs too.

Turkish Pita Pizza (Lahmacun)

Ingredients:

• 1 large red onion, halved & sliced
• 3/4 lb. ground skinless turkey breast
• 3 large cloves, minced
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• 1 tbsp. tomato paste
• 2 tbsp. water
• 4 (7-inch) whole wheat pocketless pita breads
• 1 large tomato, diced
• 1 cup fresh mint or parsley leaves

Makes 4 Servings

1. Heat oven to 475 F; spray 2 baking sheets with nonstick spray.
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add 1 cup onion and cook, stirring frequently, until golden, about 5 minutes. Add turkey, garlic, cumin, paprika, salt, allspice, and cinnamon. Cook, breaking up turkey with side of wooden spoon, until turkey is no longer pink, about 4 minutes. Stir in tomato paste and water; remove from heat.
3. Place pitas on baking sheets and top each evenly with turkey mixture. Bake until undersides are crisp, about 8 minutes. Top each with remaining onion, tomato, and mint or parsley.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Lamachun means 'dough with meat' in Turkish. Lamachun is a popular fast food treat in many Middle Eastern countries. The pita is typically rolled up for easy eating. You can also cut the pitas into wedges like a pizza or eat it with a knife of fork. This was a different kind of pizza and it was very flavorful. It has the basic ingredients of ground turkey, tomatoes, onion, garlic, herbs, and spices. It was too hot to use the oven so I cooked these pizzas on the grill and they were delicious. These pizzas are not only tasty but will quickly fill you up.

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.

Spinach, Basil, & Feta Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 4 cups baby spinach leaves
• 8 thin tomato slices (1 medium tomato)
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup thinly sliced red onion
• 2 tbsp. shredded fresh basil leaves
• 1/2 cup crumbled feta cheese (2 oz.)
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Top spinach with tomato and sprinkle lightly with salt and pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with hoagie roll tops, remaining bread slices, or pita slices. Press down firmly.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the New Sonoma Cookbook. If you love Mediterranean food and sandwiches, this treat is for you. This sandwich is quick, easy, colorful and flavorful. You can mix and match the herbs and cheeses in this sandwich and it will be delicious no matter what. You can use basil, oregano, marjoram, parsley or dill and use mozzarella, crumbled goat cheese, feta cheese, or even provolone and this panini will be delicious and better than what you would order at a deli.

Zucchini, Tomato & Ricotta Phyllo Tart

Ingredients:

• 1 cup low-fat ricotta cheese
• 2 tbsp. crumbled feta cheese
• 1 tbsp. basil
• 1 ½ tsp. garlic, chopped
• 1 egg, beaten
• 1 zucchini, sliced 1/8-inch thick
• 1 tbsp. extra-virgin olive oil
• 5 cherry tomatoes, cut in quarters
• 3 tbsp. oat flour
• 3 tbsp. almond flour
• 8 sheets phyllo dough (9 x 12 inches)
• 1 tomato, cut in half, then sliced 1/8 thick (about 20 slices)
• nonstick cooking spray
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 425 F.
2. Combine the ricotta cheese, feta cheese, 2 teaspoons chopped basil, garlic, and egg. Mix well; season with salt and pepper.
3. Place sliced zucchini in a bowl. Season with salt and pepper. Let sit for 10 minutes to draw out some of the moisture. Drain and pat dry. Toss with 1 teaspoon oil. In a separate bowl, gently toss the cherry tomatoes with salt and pepper.
4. Combine oat and almond flour in a small bowl.
5. Line a sheet pan with parchment paper. Lay 1 large sheet of phyllo dough on the paper (keep the rest  of the dough covered with plastic wrap). Spray with nonstick spray and sprinkle lightly with the oat and almond flour mixture. Place another sheet of phyllo on top; gently press down. Spray sheet with olive oil spray and sprinkle lightly with oat and almond flour mixture. Repeat with the remaining sheets of phyllo, ending with a plain sheet of phyllo on top. Work quickly so the edges do not dry out. Spray the top sheet with nonstick cooking spray to prevent it from drying out. Roll up 1 inch of each edge toward the center, forming a rim. The final tart shell should be 7 inches by 10 inches.
6. Spread the ricotta mixture over the tart shell in an even layer. Place tomato slices slightly overlapping around the edge of the tart. Lay the zucchini slightly overlapping the tomatoes and on a bias down the center of the tart. Place the cherry tomatoes down the center of the tart. Sprinkle the entire tart with the remaining 1 teaspoon thinly sliced basil.
7. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Let cool on wire rack before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love spanakopita, then you'll love this Mediterranean pie as well. This dish is perfect for lunch, dinner or even a light appetizer. This tart is filled with Mediterranean herbs, olive oil, cheeses and vegetables. You can eat this as a pie or as an elegant pizza. You can eat this with your hands or with a knife and fork and this meal will be tasty.