Smoky Mexican Seafood Cocktial

Ingredients:

• 1 1/2 cups tomato juice cocktail, chilled
• 1/2 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. tomato paste
• 1-2 tsp. bottled chipotle in adobo sauce or bottled hot pepper sauce
• 2 (6 1/2-oz.) cans crabmeat, drained, flaked and cartilage removed, or 12 oz. shrimp with tailed cooked, peeled and deveined, or 6 oz. of each
• 1 medium avocado, halved, pitted, peeled and chopped
• 1 cup cucumber, peeled, seeded and chopped
• 8 lime wedges (optional)
• fresh cilantro (optional)

Makes 8 Servings 

1. In a medium bowl, combine tomato juice cocktail, red onion, cilantro, lime juice, tomato paste (if using), and chipotle pepper sauce.
2. Add the crabmeat or shrimp, avocado, and cucumber. Toss gently to coat. Divide mixture among eight martini glasses. Top with shrimp (if using). Garnish with lime wedges and cilantro if desired. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This is what I call a cocktail kicked up a notch. This cocktail is a decorative appetizer that is perfect to serve at an elegant dinner. This cocktail is succulent, flavorful and leaves a nice aftertaste in your mouth. The shrimp goes so well with the avocado, cucumber and tomato juice. If you don't have a chipotle in adobo sauce, use a jalapeno pepper and minced garlic in the recipe and puree it with the tomato juice, lime juice, red onion and the cocktail will still be delicious. 

Shrimp Gazpacho

Ingredients:

• 16 large peeled & deveined fresh or thawed frozen shrimp
• 1 tbsp. + 1 tsp. extra-virgin olive oil, divided
• 3 cups low-sodium tomato or vegetable juice, chilled
• 1 medium cucumber, peeled, seeded & chopped
• 3/4 cup medium salsa
• 1/4 cup ice water
• 1 tbsp. red wine vinegar
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Toss shrimp with 1 teaspoon of the oil and season with salt and pepper. Heat a skillet or grill pan over medium-high heat. Add shrimp and cook fir 1 minute per side. Remove to a plate to cool.
2. Combine remaining oil, tomato juice, cucumber, salsa, water, and vinegar in a large mixing bowl; season with salt and pepper to taste. Divide among bowls, top with shrimp, and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This Spanish classic can be made in 15 minutes or less and it's flavorful. If you use V-8 Juice in this recipe, you'll have 2 servings of vegetables. You'll have at least 5 servings of vegetables in this gazpacho if you play your cards right. The shrimp doesn't take long to cook and adding the shrimp make the gazpacho into a filling meal. You can make the gazpacho a day in advance so the flavors will blend but keep the separate until just before serving

Vegetable & Bean Soup

Ingredients:

• 1 (1 lb.) bunch Swiss Chard, thick stem ends removed and discarded
• 2 tsp. extra-virgin olive oil, + extra for drizzling
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 cups low-sodium tomato vegetable juice
• 1 (14 1/2 oz.) can unsalted diced tomatoes
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1/2 tsp. oregano
• salt
• freshly ground black pepper

Makes 4 (1 3/4 cup) Servings

1. Submerge chard in cold water and rinse thoroughly, thinly slice stems and coarsely chop leaves.
2. Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add celery and onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth, tomatoes with juice, beans, and oregano; bring to a low boil.
3. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chard and cook for 5 minutes more. Season with salt and pepper, drizzle with oil, and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This soup is a great way to kick-start your healthy lifestyle. This soup has 5 servings of vegetables (7 servings if you're using V-8 juice) and is filled with lots of nutrients. I highly recommend pureeing your vegetables in a blender or food processor after cooking them and putting them back into the pan for a creamier texture. You can use spinach, arugula, or kale in place of the Swiss Chard and your soup will still be delicious. I also highly recommend using minced garlic with the onions & celery because garlic always makes everything taste better. Don't forget to sprinkle a little Parmesan cheese on top of the soup for an authentic Italian taste.

Roast Chicken with Chili-Lime Sauce

Ingredients:

• 2 tsp. herbes de Provence
• 1/3 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 4 (10 oz.) bone-in, skin-on, chicken breast halves
• 1/3 cup tomato juice
• 1 tbsp. fresh lime juice
• 3/4 tsp. chili powder
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. heat the oven to 425 F.
2. In a small bowl, combine the herbes de Provence, 1/4 tsp. of salt, pepper and garlic. With your fingers, carefully lift the chicken skin without removing it. rub the herbes de Provence  mixture under the skin and over the chicken.
3. Place the chicken on a rimmed baking sheet. Roast for 25 minutes or until cooked through but still juicy. Let cool briefly. When cool enough to handle, remove and discard the skin.
4. Meanwhile, in another small bowl, whisk together the tomato juice, lime juice ,chili powder and remaining 1/4 teaspoon salt. Whisk in the oil.
5. Divide the chicken among 4 plates. Drizzle each serving with 2 tablespoons sauce and serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The folks at the South Beach Diet have made another chicken dinner winner. It's a Phase 1 dish that's can be made in 30 minutes or less and it's a good excuse to turn on the oven and warm up the kitchen. I highly recommend adding freshly ground black pepper and minced garlic with the herb mixture because garlic and pepper always make the food taste better. The chili-lime sauce gives the chicken a nice kick of flavor and the chicken is so moist and juicy when it comes out the oven. I highly recommend using Lime, Garlic or herbes de Provence-Infused Olive Oil for the sauce. For more information, visit www.TheImperialOlive.com

Roasted Pepper Gazpacho

Ingredients:

• 1 (12 oz.) jar roasted red peppers, drained and roughly chopped
• 1 (12 oz.) jar roasted yellow peppers, drained and roughly chopped
• 1 (14 1/2 oz.) can diced tomatoes
• 2 cucumbers, peeled, seeded and  roughly chopped
• 1 small red onion, roughly chopped
• 1 small jalapeno, seeded and roughly chopped
• 3 garlic cloves, roughly chopped
• 2 cups low-sodium tomato juice
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 10 (3/4-Cup) Servings

1. Pulse red and yellow peppers, tomatoes, cucumbers, onion, jalapeno, and garlic in a food processor until mixture is still slightly chunky. Add tomato juice, oil, vinegar, salt and pepper; pulse until just combined.
2. Transfer gazpacho  to a large bowl, cover and refrigerate for at least 2 hours or overnight. Serve chilled.

WW POINTS VALUE: 2 pts per serving

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It's that time of year when summer is here and sometimes it's too hot to cook but you want something cool to satisfy you. This treat is for you. It's a cool treat with a little bit of heat from the peppers to spice things up. This dish is the perfect appetizer, snack, lunch or light  dinner during the summer season and it's the perfect dish for a backyard B-B-Q.

Zucchini Risotto with Sun-Dried Tomatoes

Ingredients:

• 3 1/2 cups reduced-sodium vegetable broth
• 1/2 cup tomato juice
• 1 tbsp olive oil
• 6 shallots, finely chopped
• 4 medium zucchini, chopped
• 1/2 dry white wine
• 1 1/3 cups Aborio rice
• 16 sun-dried tomato halves (not oil-packed), finely chopped
• 1/2 cup finely chopped fresh parsley
• 1 tbsp finely chopped fresh majoram, or 1 tsp dried
• 2 tbsp grated Parmesean cheese
• 1/4 tsp freshly ground pepper
• Chopped fresh parsley, to garnish

Makes 4 Servings

1.  In a medium saucepan, combine the stock and tomato juice; bring to a boil. Reduce heat and simmer.
2. In a medium nonstick pan, heat the oil. Saute the shallots until soft, about 2 minutes. Add the zucchini and wine; cook until the zucchini is softened, about 5 minutes longer. Add the rice; cook, stirring, about 1 minute.
3. Add 1 cup of the stock mixture, the sun-dried tomatoes, parsley and majoram; cook, stirring, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, until the rice is just tender. The total cooking time should be about 25-30 minutes. Stir in the cheese and pepper; serve at once, garnished with parsley.

WW POINTS VALUE: 7 (1 1/2 cups per serving)

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the photo for this recipe, you would want to cook it too. I have never  made risotto before and I was dying to try. This dish looks complicated but it it very easy to make. Just remember to have all your ingredients in place an follow the directions step by step. If you want an alcohol-free risotto, you can substitute nonalcoholic dry white wine or vegetable broth for the wine and it tastes just as delicious. The serving size is 1 1/2 cups but you will be just as full with 1 cup because it's so good.