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. 

Parmesan Turkey Cutlets with Arugula and Tomato

Ingredients:

• 1 pint cherry tomatoes, halved
• 1/2 tsp. salt
• 1 egg white
• 3 tbsp. yellow cornmeal
• 2 tbsp. grated Parmesan cheese
• 1 garlic clove, minced
• 1 tsp. herb seasoning
• 4 (1/4 lb.) turkey breast cutlets
• 4 tsp. extra-virgin olive oil
• 1 bunch arugula, trimmed

Makes 4 Servings (1 turkey cutlet & about 1/2 cup tomato-arugula mixture per serving)

1. Toss together the tomatoes and 1/4 of the teaspoon of salt in a medium bowl; set aside.
2. Lightly beat the egg white in a shallow bowl or pie plate. Combine the cornmeal. Parmesan, garlic and herb seasoning, and the remaining 1/4 teaspoon of salt on a sheet of wax paper. Dip each slice of turkey into the egg mixture, then coat with cornmeal mixture, pressing lightly so it adheres.
3. Heat the oil in a large skillet over medium-high heat. Add the turkey and cook until browned and cooked through, about 3 minutes on each side. Transfer to a plate. 
4. Add the tomatoes and arugula to the skillet; cook, stirring, just until the arugula wilts slightly, about 1 minute. Serve alongside the cutlets.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW in 20 Minutes Cookbook. This meal makes a great meal to enjoy on the weeknights.  This dish is quick, easy and delicious. If you don't have turkey on hand, use chicken instead and your meal will still be tasty. You can also substitute spinach or kale in place of the arugula as well. You can use any Mediterranean seasoning in this recipe such as basil, oregano, parsley, marjoram, thyme, etc. 

Turkey Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1/4 tsp. ground cinnamon
• 1 (14 1/2 oz.) can low-sodium chicken broth
• 1 (28 oz.) can unsalted diced tomatoes
• 1 tbsp. tomato paste
• 1 lb. cooked turkey breast, skin removed, cubed (about 3 cups)
• 1 (15 oz.) can unsalted pinto beans
• salt
• freshly ground black pepper
• 2 scallions, thinly sliced (optional)

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

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cumin, chili powder, oregano, and cinnamon. Add broth, tomatoes, and tomato paste. Simmer, partially covered, until slightly thickened, about 30 minutes.
2. Add turkey and beans and their liquid; simmer 30 minutes more, stirring occasionally.  Season to taste with salt and pepper. Top with scallions, if desired. Serve hot or warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Ever wonder what to do with leftover turkey? You can use leftover white meat turkey with a few pantry items to make a delicious comfort food. The flavors blend very well together and the spices give the chili a nice kick to it. This chili is different because it has leftover white meat in it and it's actually good for you. You can buy unsalted pinto beans at your grocery store or at a health store. I highly recommend adding some shredded cheddar cheese topped with a spoonful of sour cream for a more filling meal.

Thanksgiving Turkey on the Grill

Ingredients:

• 4 garlic cloves, minced
• 2 tbsp. chopped fresh sage
• 1 tbsp. paprika
• 1 tbsp. extra-virgin olive oil
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (10 lb.) turkey, giblets removed

Makes 12 Servings, plus leftovers (2 slices white turkey & 1 slice dark turkey per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hot fire.
2. Combine the garlic, sage, paprika, oil, salt, and pepper in a small bowl; mix well. Loosen the skin around the turkey breast by running your fingers between the skin and the meat. Make a 1-inch slit on each thigh and each drumstick; run your fingers between the skin and meat to loosen the skin. Rub the garlic mixture under the skin on each side of the breast and the legs. Tuck the wing tips underneath the turkey and tie the legs together with the kitchen string to help hold the shape of the bird during grilling.
3. Place the turkey on the indirect heat section of the grill rack (away from the heat source), cover the grill, and grill until an instant-read thermometer inserted in a thigh registers 165 F, about 3 hours. Transfer the turkey to a cutting board and let stand for about 10 minutes before carving. Remove the skin before eating.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Looking for alternative ways to cook Thanksgiving dinner? Try this method. Cooking a turkey on the grill is not that scary or difficult. Cooking a turkey on the grill not only frees up your oven for other dishes but it also tastes delicious as well. The turkey is still succulent, juicy and flavorful with the garlic and spices rubbed all over. Don't forget to make your own homemade gravy to serve alongside the turkey; it makes the turkey and other side dishes more comforting.

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.



Teriyaki Turkey & Pineapple Kebabs

Ingredients:

• 1/4 cup teriyaki sauce
• 1 jalapeño pepper, seeded & minced
• 3 garlic cloves, minced
• 1 lb. boneless, skinless turkey breast, cut into 1-inch chunks
• 1 red bell pepper, cut into chunks
• 1 1/2 cups fresh pineapple chunks
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings ( 1 kebab per serving)

1. Combine teriyaki sauce, jalapeno, and garlic in a large zip-close plastic bag; add turkey. Squeeze out air and seal bag; turn to coat turkey. Refrigerate, turning bag occasionally, at least  20 minutes or up to 1 day.
2. Preheat broiler. Line broiler pan with foil and spray broiler rack with nonstick spray.
3. Remove turkey from marinade; discard marinade. Thread turkey, bell pepper, and pineapple alternately onto 4 (12-inch) metal skewers. Broil kebabs 5 inches from heat, turning frequently, until turkey is cooked through, 5-7 minutes. Sprinkle with cilantro.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Complete Family Meals Cookbook. These elegant kebabs are easy to make and taste delicious. They also have a nice fusion taste to them. I highly recommend making your own teriyaki sauce because you know what's in it and you can modify what you put in it and if you want to add a little more to the kebabs while they are cooking. The turkey and the pineapple make these kebabs succulent and juicy. If you don't have metal skewers, use bamboo skewers instead. Don't forget to soak the bamboo kebabs in cold water for 30 minutes so they don't burn.

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.

Turkey Breast Stuffed with Spinach & Ricotta

Ingredients:

• 4 garlic cloves, minced
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 (10 oz. package) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup part-skim ricotta cheese
• 3 tbsp. Parmesan cheese
• 1 large egg
• 1 tsp. grated orange zest
• 1/2 tsp. freshly ground black pepper
• 1 boneless, skinless, turkey breast half (2 lbs.)
• 1 tbsp. fresh orange juice
• 1/2 tsp. paprika
• 1/2 tsp. salt.

Makes 6 slices (2 slices per serving)

1. Preheat the oven to 375° F.
2. In a small saucepan, combine the garlic and 1 tablespoon of the oil. Heat over low heat until the garlic is fragrant and is just beginning to sizzle, about 2 minutes. Remove the pan from the heat, add the spinach (shredding it as you do so), and stir to coat with the oil. Let cool slightly.
3. In a medium bowl, combine the ricotta, Parmesan, egg, orange zest, and pepper. Add the spinach mixture and stir to combine.
4. With the pointed end of the turkey breast facing you, make a lengthwise and horizontal cut into the thicker side. Slice through the breast, cutting almost to, but not through, the opposite side. Open the turkey up like a book and pound lightly to an even thickness.
5. Spread the ricotta-spinach mixture over the turkey, leaving a 2-inch birder all around. Roll the turkey up as best as you can ( it will not be even piece of meat) and tie in several places with kitchen twine. Use small wooden skewers to pin closed any tears or holes (there will definitely be some).
6. Place the turkey on a rack set over a small roasting pan or baking pan. Pour 1/2 inch of hot water into the bottom of the pan and cover the pan with foil. Roast the turkey for 30 minutes.
7. Meanwhile, in a small bowl, combine the orange juice, paprika, salt, and remaining 2 teaspoons oil.
8. Uncover the turkey, brush with the orange juice mixture, and roast the turkey is cooked through and an instant-read thermometer inserted in the middle of the stuffing registers 140° F, about 15 minutes longer. Transfer the turkey to a cutting board, tent with foil, and let stand for 15 minutes before cutting into 12 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. This is a great comfort meal that can be made and enjoyed on the weekend to warm your heart and soul. The spinach and ricotta filling tastes like a side dish but without all the fat and has all the flavor. The orange juice and orange zest give this dish an extra kick of zing to it. You can use lemon juice and zest in place of the orange juice and zest and you dish will still be delicious. You can also use cottage cheese in place of ricotta cheese too. I highly recommend serving this dish to company whether it's a main course or buffet-style and it will be enjoyed by everyone.

Quick Turkey Tagine

Ingredients:

• scant 1 1/2 cups boiling water
• 1 cup whole wheat couscous
• 2 tsp. extra-virgin olive oil
• 2 garlic cloves, slivered
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups lower-sodium chicken broth
• 2 cups frozen butternut squash chunks (thawed)
• 1/3 cup sun-dried tomato halves (not oil packed), thinly sliced
• 1.4 cup pitted prunes, coarsely chopped
• 1 1/2 lbs. boneless, skinless turkey breasts, cut into 1-inch chunks
• 1/3 cup cilantro leaves, chopped

Makes 4 (1½-cup) Servings

1. Pour the boiling water over the couscous, stir, cover, and let steam for 7 minutes. Uncover and fluff the couscous with a fork.
2. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic, coriander, ginger, salt, and pepper. Cook for 1 minute. Add the broth and bring to a boil. Add the squash, sun-dried tomatoes, and prunes. Cook for 5 minutes for the flavors to develop.
3. Add the turkey, reduce the heat to a simmer, and cook until the turkey is cooked through and still juicy, about 4 minutes.
4. Stir the cilantro into the turkey mixture and serve warm over the couscous.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. You can have your fast food and eat it too. This fast food can also be good for you and has more sophisticated flavors than the fast food you would order out. Tagine is a Moroccan dish that is usually cooked as a stew, often containing fruit. You can have this elegant meal any night of the week and people will love this dish. It's a different kind of dish that will fill you up. If you're having trouble getting your kids to eat fruits and vegetables, serve them this dish and everyone will be happy.

Turkey-Green Chile Tacos

Ingredients:

• 2/3 cup light sour cream
• 2 tbsp. canned diced mild green chilies, drained
• 2 tbsp. chopped fresh cilantro
• 1 tsp. taco or Mexican seasoning
• 1/4 tsp. salt
• 12 taco shells, warmed
• 4 cups cubed cooked turkey breast
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 1 cup thinly sliced romaine lettuce leaves
• 2 tomatoes, chopped

Makes 6 Servings (2 tacos per serving)

1. Combine the sour cream, chilies, cilantro, taco seasoning, and salt in a small bowl, set aside.
2. Fill each taco shell with 1/3 cup of the turkey, 1 tablespoon of the cheddar, generous 1 tablespoon of the lettuce, and about 3 tablespoons of the tomato; top with about 1 tablespoon of the sour cream mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about Mexican fast food, DON'T DRIVE TO THE MEXICAN FAST FOOS JOINT! You can make these guilty pleasures at home. If you don't have turkey breast in your refrigerator, you can use chicken as well. If you have ground chicken or turkey, use about a pound of ground chicken or turkey cooked with a cup of chopped onions and 2 minced garlic cloves for about 8 minutes or until golden brown (in a saute pan with olive oil over medium heat). I highly recommend using a fresh jalapeno pepper diced because fresh chilies taste better. If you don't have taco seasoning, a teaspoon of ground cumin will work and taste just as good. You can also use soft whole wheat tortillas and warm them in the microwave to your desire and enjoy the taco that way. You can enjoy these tacos for lunch or dinner and you'll be satisfied. One bit of these tacos and they will become a favorite and you'll be departing that fast food joint before you know it.

Turkey & White Bean Chili

Ingredients:

• 1 tbsp. extra-virgin olive oilke this
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 lb. turkey cutlets, cut into 1/2-inch pieces
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1 (14 1/2 oz.) can Mexican diced tomatoes
• 1 cup lower-sodium chicken broth
• salt
• freshly ground black pepper

Makes 4 (1 1/4-cup) Servings

1. Heat the oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.
3. Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great comfort food that's perfect to keep you warm during the cold months and also perfect for game day. You can make this chili in many different ways. You can use chicken in place of the turkey and/or navy, black or pinto beans in place of the cannellini beans. I also highly recommend adding a touch of shredded cheddar, Jack or any kind of Mexican cheese to top the chili for a gooey texture. No matter how you cook it, this chili will be a delicious treat.





California Turkey Salad with Fresh Tomato-Lime Dressing

Ingredients:

• 5 plum tomatoes (1 1/4 lbs.)
• 2 tbsp. fresh lime juice
• 2 tbsp. extra-virgin olive oil
• 2 garlic cloves, peeled
• salt
• freshly ground black pepper
• 1 head romaine lettuce, thinly sliced crosswise (8 cups)
• 3/4 lb. lower-sodium smoked turkey, in one piece, cut into 1/2-inch cubes
• 4 oz. Pepper Jack cheese, cut into 1/2-inch cubes
• 1 avocado, diced

Makes 4 Servings

1. Cut 2 of the plum tomatoes into thin wedges and set aside.
2. Quarter the remaining 3 tomatoes and place in a food processor with the lime juice, oil and garlic. Process to a smooth puree. Season with salt and pepper to taste.
3. Divide the lettuce among 4 plates. For each salad, drizzle the lettuce with 1 tablespoon dressing and top with one-fourth each of the turkey, Pepper Jack, avocado, and tomato wedges. drizzle each salad with 1 tablespoon dressing and serve.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here's another salad that is filling, tastes great and a great way to kick-start your healthy lifestyle. The tomato-lime dressing is homemade and more delicious that store-bought dressing. I highly recommend adding freshly ground black pepper and 2 garlic cloves into the tomato dressing because pepper and garlic always make everything taste better. If you don't have smoked turkey, use regular roast turkey, chicken or crabmeat instead and your salad will still be delicious. The original recipe called for mozzarella cheese but I used pepper Jack cheese instead and it was perfect. The pepper Jack cheese gave the salad a nice kick to it. I also highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com. 

Turkey Cutlets Parmesean

Ingredients:

• 4 (1/4- lb.) turkey breast cutlets
• 2 large egg whites
• 1/3 cup Italian seasoned dry bread crumbs
• 3 tbsp. all-purpose flour
• 1 tbsp. extra-virgin olive oil
• 2 2 /3 cups fat-free tomato sauce
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup Parmesan cheese

Makes 4 Servings

1. Gently pound the turkey cutlets to a scant 1/4-thickness with a meat mallet or heavy saucepan.
2. Lightly beat the egg whites in a medium bowl. Spread the bread crumbs on a plate. Spread the flour on a second plate. Working with 1 piece of turkey at a time, dip both sides into the flour; shake off the excess flour. The dip the turkey into the egg whites and then into the bread  crumbs to coat; set aside. Repeat with remaining cutlets, egg whites, and bread crumbs.
3. Heat the oil in a large skillet over medium-high heat. Add the coated turkey cutlets and cook until browned and cooked through, about 3 minutes on each side. Reduce the heat and pour the pasta sauce over the cutlets. Top each cutlets with 2 tablespoons of the mozzarella cheese and 1 tablespoon of Parmesan cheese. Cover and simmer until the sauce is hot and the cheese melts, about 4 minutes.

WW PPOINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is an Italian restaurant classic you can make at home in minutes. This meal is so good  you will never go out andorder this meal at a restaurant again. Don't forget to season the turkey or chicken with salt, freshly ground black pepper and minced garlic for flavor and taste. Also, if you don't have seasoned dried bread crumbs, add Italian herbs such as basil, oregano or parsley with the dried bread crumbs for more flavor. If you're really pressed for time, after topping the chicken with the sauce and cheeses, put it under a broiler, cook it until the cheese melts ( about 3-4 minutes) and then serve it hot. You can serve this meal with pasta and marinara sauce or sautéed vegetables and your meal will be deliciously elegant.

Turkey Romesco

Ingredients:

• 1 1 /2 lbs. boneless, skinless turkey breast
• 1 1/2 tsp. ground paprika
• 3/4 tsp. salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1/4 cup natural whole almonds
• 1 garlic clove, peeled & minced
• 1/2 cup roasted red peppers (from a jar), drained & rinsed
• 1 tbsp. tomato paste
• 2 tsp. red wine vinegar

Makes 4 Servings

1. Heat the oven to 450 F. Tuck under the thin ends of the turkey so it's all the same thickness. Season on both sides with paprika, pepper and 1/2 teaspoon of the salt. Coat with 2 teaspoons of the oil. Place the turkey in a small roasting pan and roast for 10 minutes.
2. Add 1/2 cup water to the pan and roast for 10 minutes longer, or until the turkey is cooked through and an instant-read thermometer registers 155 F. Tent the breast with foil ( the temperature will rise as the turkey sits and the juices recedes into the meat).
3. While the turkey is resting, in a small skillet, heat the remaining 2 teaspoons oil over low heat. Add the almonds and garlic. Cook until the garlic is golden and the almonds are fragrant, about 5 minutes. Transfer to a blender or a food processor and add the peppers, tomato paste, vinegar, remaining 1/4 teaspoon salt, and 1/4 cup water. Puree until well combined.
4. Thinly slice the turkey and serve with romesco sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This meal is a surprisingly delicious way to kick-start your healthy lifestyle. It's better than takeout and it's a colorful meal when you take the time to prepare it. Romesco sauce is the official sauce of Spain. It's made of roasted red bell peppers, almonds and garlic and is usually popular when topped on grilled Spanish onions. If you can't find roasted red peppers in a jar, use red bell peppers instead. Place the red bell peppers under the broiler and broil them until they turn black on sides, let them rest until cool enough to handle, peel away the skin and put into the blender or food processor along with other ingredients and blend together. I added freshly ground pepper to this recipe because food tastes better when it's properly seasoned with salt and pepper. If you have extra Romesco sauce, save it and use it on top of chicken, pork or even scrambled eggs. 

Herb-Roasted Turkey

Ingredients:

• 1 (2lb.) boneless, turkey breast, skinned
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp. lemon zest
• 3 tbsp. lemon juice
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. fresh rosemary, chopped
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh thyme, chopped
• 6 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup dry white wine

Makes 8 Servings

1. Preheat the oven to 400 F. Season turkey breast with salt and pepper. Place turkey in a shallow roasting pan. In a small bowl, combine lemon juice and zest, olive oil, 1 tablespoon of the parsley, rosemary, sage, thyme, and garlic. Rub herb mixture over turkey breast.
2. Roast turkey for 10 minutes. Pour broth and wine over turkey. Reduce oven temperature to 350 F. Roast turkey about 25 minutes more or until turkey is tender and no longer pink (155 F), spooning juices in pan over turkey every 10 minutes. let rest for  15 minutes before slicing.
3. To serve, slice turkey. Spoon some of the cooking juices from the roasting pan over individual servings. Sprinkle with the remaining 1 tablespoon parsley.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The holidays are approaching and you're desperate to find the best turkey recipe to serve at dinner. This turkey recipe is perfect for serving a small get-together and it only take 1-2 hours to cook depending how big the turkey breast is and what else you're cooking in your oven.  If you really want to maximize your flavor, rub the garlic-herb mixture all over the turkey and marinate it over night. This herb-roasted turkey is so elegantly delicious it's better than what you would get at a restaurant. AND....you'll even forget it's good for you. Normally, you rub butter all over the turkey to make it crispy but the olive oil mixed in with the garlic, herbs, chicken broth and white wine give the turkey a nice, elegant taste to it. You can try a variety of olive oils from the Imperial Olive in Williamsburg, VA for a more flavorful turkey in this  recipe. For more information, visit www.TheImperialOlive.com.
 

Southwestern Skillet Turkey

Ingredients:

• 4 tsp. extra-virgin olive oil
• 1 lb. turkey breast cutlets, cut crosswise into 1/2-inch-wide strips
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 (1/2-lb.) jicama, peeled and cut into thin matchsticks
• 1 medium sweet onion, cut into very thin half-rings
• salt
• freshly ground black pepper
• 2 cups cherry tomatoes, halved
• 1/3 cup chopped cilantro

Makes 4 (1 1/2-cup) Servings

1. In a large skillet, heat the oil over medium-high heat. Add the turkey and sprinkle with the cumin and cayenne. Cook, stirring, until the spices are fragrant, about 30 seconds. Stir in the jicama, onion, and salt to taste. Cover and cook for 3 minutes to slightly wilt the onion. Stir in the cherry tomatoes, cover, and cook for 2 minutes longer.
2. Uncover, stir, and cook for another 2 minutes to concentrate the liquid in the bottom of the pan. Stir in the cilantro and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a yummy way to kick-start your new lifestyle. I say lifestyle instead of weight loss because eating healthy meals that fill you up and taste better than fast food and takeout is a lifestyle. You can use turkey or chicken in this dish and it will still be delicious. This meal has a Latin twist to stir-fry with the flavors of cumin, cilantro, crushed red pepper, and jicama. I highly adding a touch if chili powder and garlic because the combination of cumin, chili powder and garlic always brings out the heat and flavor in any Southwestern dish. Stir-frying the turkey gives the meat it's juices. The tomatoes give the dish some juicy flavor and the jicama adds some crunch as well. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more authentic Southwestern taste or Garlic Infused Olive Oil for more garlic flavor. For more information, visit www.TheImperialOlive.com. 

Turkey Salad with Pistachios and Grapes

Ingredients:

• 1  1/2 lbs. roast turkey or chicken, cut into 1/2-inch cubes
• 4 celery stalks, chopped
• 3/4 cups grapes, sliced in half
• 1/3 cup shelled pistachios, roughly chopped
• 1/3 cup mayonnaise
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 6 (1-cup) Servings

 

Combine turkey, celery, grapes, pistachios, mayonnaise, salt and pepper in a large mixing bowl. Stir well to coat and refrigerate until ready to serve.

 

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a nice salad to have for lunch or dinner in the warm weather. It's so cool and refreshing and leaves a really nice aftertaste in your mouth. The celery and nuts give the salad a nice crunchy texture and the grapes add a touch of sweetness. You can use any kind of greens with this salad to quickly fill you up. You can also use any kind of nuts and use red, green or any kind of grape in this salad and it will be delicious. You can also cook the chicken or turkey (seasoned with salt and pepper) in any flavored extra-virgin olive oil and a touch of lemon juice if you don't have any cooked poultry. The olive oil and lemon juice will give the poultry a touch of flavor in this salad.

 

Turkey Noodle Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 small onion, roughly chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, minced
• 1 pound turkey cutlets, diced
• 5 cups lower-sodium chicken broth
• 1 tsp dried thyme
• 4 ounces spelt or whole-wheat noodles
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 minutes. Add garlic and cook 1 minute more.
2. Season turkey with salt and pepper. Add turkey, broth and thyme to the onion mixture and bring to a low boil. Reduce ehat to medium-low, cover, and simmer for 5 minutes.
3. Stir in noodles, bring to a low boil, and cook until noodles are tender, about 5 minutes more. Season to taste with salt and pepper and serve hot.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love a bowl of chicken noodle in the winter from time to time? I used to love chicken noodle soup from a can. Now that I make homemade chicken or turkey soup with fresh vegetables, I love homemade soup so much so that I will never go back to canned soup. This soup definately warms the soul. The garlic and thyme are the key to giving this soup flavor. Also, the vegetables fill you up and add more color to the soup. Once you taste this soup, you'll never go back to canned soup ever again. Trust me!



Roast Turkey with Fresh Herbs

Ingredients:

• 1 12- to 14-pound turkey
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 small orange, apple, and/or onion, halved
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme leaves
• 3 tbsp extra-virgin olive oil
• 3 tbsp dry white wine or lower-sodium chicken broth

Makes 8 (6-ounce )Servings, with leftovers

1. Position rack in rhe lower thrid of oven and heat oven to 450 F.
2. Rinse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple and/or onion halves into the cavity of the bird. Tuck wings under and tie legs together with kitchen with twine. Place turkey on a rack in a roasting pan.
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley and thyme in a small bowl. Slide your hand under the skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of oil. Spread herb mixture over breast and press skin back down on top.
4. Transfer turkey to oven and roast for 30 minutes. Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350 F and roast for 30 minutes more; baste with the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
5. Continue to roast, basting every 30 minutes with acumulated pan juices, until a meat thermometer reads 180 F when inserted into the thickest part of the thigh, 1 1/2-2 hours more. Remove turkey from oven, cover loosely with foil, an allow bird to rest for 20 minutes before carving. Remove and discard orange halves, carve bird and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Parties & Holidays Cookbook. This is what I cooked for Thanksgiving dinner and it was delicious. I had a very small gathering and I used a whole turkey breast and I was really impressed on how juicy and moist the turkey came out. You can use this recipe for chicken and other poultry as well and it will turn out just as delicious. This turkey was so good my mom and I ate it for 3 days and were never tired of it. Sometimes simplicity can be elegant and tasty. 

South Beach Diet Club Sandwiches

Ingredients:

• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 4 slices Canadian bacon (about 1 ounce each)
• 8 slices thin-sliced whole-grain bread, lightly toasted
• 4 small red lettuce leaves
• 1/2 lb. thinly sliced salt-free or reduced-socium deli turkey breast
• 1/2 small avocado, cut into 4 slices
• 1 large beefsteak tomato, cut into 4 slices

Makes 4 Servings

1. In a small bowl , combine mayonnaise, lemon juice, cumin and cayenne.
2. Lightly coat a skillet with cooking spray and heat over medium-high heat. Add bacon and cook until edges begin to brown, about 1 minute per side. Transfer to a paper towel-lined plate.
3. Spread mayonnaise mixture onto 4 toast slices. Top each slice with 1 lettuce leaf, one-fourth of the turkey, 1 avocado slice, 1 bacon slice and 1 tomato slice; cover with remaining toast Cut in half, secure with toothpicks, if necessary, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who does not love a club sandwich once in a while? Club sandwiches are very easy to prepare and can be good for you. These sandwiches can be made in 20 minutes or less. This club sandwich is spiced up with the cumin and cayenne in the mayonnaise and if you really want to add more flavor, add garlic to the mayonnaise and make it spiced lemon aioli. You can also use any kind of lettuce leaf in this sandwich such as spinach, arugula, etc and it will still be filling and delicious. One bite of this poolside favorite and you'll never have to go to a restaurant again to order this treat, I guarantee.