Grilled Lamb Burgers in Pitas

 Ingredients:

• 3/4 lb. lean ground lamb, trimmed
• 2 tbsp. finely chopped onion
• 2 garlic cloves, minced
• 3 tbsp. chopped fresh mint
• 1/2 tsp. ground coriander
• 1 tbsp. tomato paste
• 1 egg
• 1/2 cup dried whole wheat bread crumbs
• 1/4 cup crumbled feta cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (6-inch) whole wheat pita breads, top third cut off and discarded, wamrned
• 1 1/3 cups lightly packed chopped romaine lettuce
• 1 small red pepper, thinly sliced
• 1/2 kirby cucumber, halved lengthwise and thinly sliced
• 1/3 cup plain yogurt
• 1 tbsp. chopped fresh dill

Makes 4 Servings (1 burger per serving)

1.  Stir together lamb, onion, garlic, mint, coriander, tomato paste, egg, bread crumbs, feta, salt, and black pepper in medium bowl just until mixed well. Shape into 4 (1/2-inch) thick patties. 
2. Spray grill pan with nonstick spray and set over medium-high heat. Place patties in  grill pan and grill until instant-read thermometer inserted into side of burger registers 160 F, about 4 minutes per side. Meanwhile, mix dill with yogurt. 
3. Stuff each pita with 1/3 cup lettuce, one-fourth of bell pepper, one-fourth of cucumber, 1 burger, and about 1 tablespoon dill yogurt mixture. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Burgers can be delicious when they are done right. These are a new and flavorful take on your typical burgers. These burgers are made with lean ground lamb (which is quite decadent and delicious), they use feta cheese, cucumbers and bell peppers in place of traditional toppings and fillings and they are stuffed into pitas instead of in between buns. I also added a touch of tomato paste, egg, whole wheat bread crumbs and feta cheese to make these bugers much more flavorful and it was a success. If you don't have bell peppers available, use sliced tomatoes instead. You can also use any kind of leafy green in this recipe if you don't have romaine lettuce on hand. 

Air fryer churros with chocolate sauce

 Ingredients:

• cooking spray
• 1/2 cup whole wheat flour
• 1/2 cup plain Greek yogurt
• 3/4 tsp. Vanilla extract, divided
• 2 1/2 tbsp. granular sugar
• 1/2 tsp. ground cinnamon
• 1/3 cup milk
• 4 tsp. unsweetened cocoa powder
• 1 tsp.cornstarch
• 1/8 tsp. cayenne pepper
• 1 tbsp. light butter, melted

Makes 6 Servings (1 churro & 1 tbsp. sauce per serving)

1. In a small bowl, place flour, yogurt, and ½ tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
2. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Place dough on paper. Use a knife to cut dough into 6 equal pieces. Roll each piece into a 5-inch long rope.
3. Preheat air fryer, if necessary, to 375°F. Coat air fryer basket with nonstick cooking spray. Arrange dough ropes in air fryer, leaving some space between them. Lightly coat dough with nonstick cooking spray. Air-fry until golden brown, 6 to 7 minutes.
4. While churros cook, combine 2 tbsp sugar and cinnamon in a pie plate or other shallow dish. In a glass measuring cup, whisk milk, cocoa, cornstarch, pepper, and remaining 1½ tsp sugar and ¼ tsp vanilla. Microwave on High until bubbly and thick, about 1 minute, whisking every 20 seconds.
5. When churros are done, brush all over with melted butter and roll in cinnamon sugar. Serve warm with sauce.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwachers.com. Churros are the official comfort food of Mexico. They are also a delicious take on doughnuts. I think these doughnuts are better than the doughnuts in America. The dough gets a flavor boost with vanilla extract, and is then rolled into ropes and air-fried until crisp and light. To create the churros effect, the cooked dough gets brushed with a little butter and rolled in cinnamon sugar. The accompanying microwave sauce gets a gentle chile kick that amps up the goodness (you can omit it if you’d like). If you don’t have an air fryer, you can bake the dough at 375°F for about 8 minutes; these churros will just be a little denser than air-fried ones.

Glazed strawberry hand pies

 Ingredients:

• 1 cup chopped Strawberries
• 1 tsp. granulated sugar
• 1½ tsp. cornstarch
• 2 cups whole wheat flour
• 1½ cups plain fat free Greek yogurt
• 1 1/8 tsp. vanilla extract
• 1/3 cup confectioners' sugar
• 1 1/2 tsp. Low-fat milk
• pinch of ground cardamom

Makes 8 Servings (1 pastry per serving)

1. Preheat oven to 375°F. Line a large sheet pan with parchment paper. In a medium microwave-safe bowl, toss berries, granulated sugar, and cornstarch. Microwave on High until bubbly and thickened, about 2 minutes. Cool until ready to use.
2. In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
3. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Divide dough in half. Roll 1 piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Arrange rectangles about 1 inch apart on prepared sheet pan. Roll other piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Spoon about 1 tablespoon strawberry filling down the center of each dough rectangle on sheet pan. Top each with 1 dough rectangle. Press edges with tines of a fork to seal; pierce top of each pastry with fork to allow steam to escape. Bake until lightly browned and crisp, about 20 minutes.
4. Cool pastries on a wire rack for about 10 minutes. Meanwhile, in a small bowl, stir powdered sugar, milk, remaining ⅛ tsp vanilla, and cardamom. Drizzle glaze evenly over warm pastries.

WW POINTS VALUE: 4 

Note: This recipe appears on www.weightwatchers.com. When strawberries are at their seasonal peak—supremely fragrant, sweet, and juicy—they don’t need much adornment to taste great. Here, we barely sweeten them for a lightning-fast microwave jam that fills these pastries. The dough is a firm version of our two-ingredient filling.  A pinch of ground cardamom in the glaze pairs perfectly with the berries. These are best enjoyed warm; if you have leftovers, reheat at 350°F for about 5 minutes.

Zucchini Feta Salad

 Ingredients:

• 1⁄2 small cucumber, peeled, deseeded, and diced
• 1 shallot, diced
• 2 Tbsp. fresh chopped mint leaves
• 3 Tbsp. extra virgin olive oil, divided
• 1 to 2 Tbsp. apple cider vinegar (or to taste)
• 2 to 3 Tbsp. plain whole-milk Greek yogurt or sour cream (optional)
• 2 medium zucchini, thinly sliced or shaved
• 1 small (about 4 oz.) red bell pepper, deseeded and cut into thin strips
• 1⁄3 cup crumbled feta cheese

Makes 4 Servings

1. Put the cucumber, shallot, mint leaves, olive oil, apple cider vinegar, and yogurt (if using) into a blender and pulse until smooth. Season with salt and pepper to taste.
2. Combine the zucchini, bell pepper, and feta cheese in a salad bowl, drizzle with the dressing, and toss lightly before dividing into 4 portions. Refrigerate the salad until you are ready to serve.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Salads are delicious when they are done right. The combination of bell peppers and shaved zucchini is quite delicious and filling. The homemade dressing and crumbled feta cheese make this salad taste even better. The combination of these ingredients make you feel like your dining in the Mediterranean. You can use yellow squash in place of the zucchini or a combination of both or use halved cherry tomatoes in place of the bell peppers  in this salad and it will still taste delicious. 

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Spiced Turkey & Sweet Potato Bowl

 Ingredients:

• 1 large sweet potato, peeled & cubed
• 1 small yellow onion, sliced
• 2 small radishes, sliced
• 2 tbsp. coconut oil, divided
• 1/2 tsp. sea salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1/4 tsp. paprika
• 1 lb. lean ground turkey
• 1 tsp. minced garlic
• 1/2 tsp. onion powder
• 1 cup packed chopped kale
• 1 small zucchini, diced

For the Dressing:

• 1 medium avocado, pitted and peeled
• 1/4 cup plain whole-milk Greek yogurt
• 2 tbsp. extra-virgin olive oil
• 1 1 /2 tbsp. fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp. sea salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper. 
2. Spread out the sweet potato, onion, and radishes in a single layer on the prepared baking sheet. Melt 1 tablespoon of the coconut oil and drizzle it over the vegetables. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and the paprika.
3. Roast for 25 minutes, turning the potatoes over once half-way through the roasting. 
4. While the potatoes are cooking, heat the remaining  coconut oil in a large skillet over medium heat. Add the ground turkey, remaining salt and pepper, garlic, and onion powder. Cook, stirring occasionally, until the turkey is no longer pink, about 7 minutes. Stir in the kale and cook until wilted, about 2 minutes. 
5. Divide up the turkey evenly among 4 bowls. Top with equal amounts of roasted sweet potatoes and onions, zucchini, and kale. 
6. To make the dressing, combine all the dressing ingredients in a food processor and process until smooth, about 1 minute. Drizzle the dressing over the bowl ingredients and serve. 

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in The New Keto-Friendly South Beach Diet book. If you are craving a filling bowl, eat this and you will be satisfied. Don't worry if it looks like a mess. This bowl is quite flavorful and tasty. The combination of ground turkey and vegetables is quite delicious. The dressing is quite zesty and tasty on top. This bowl makes a filling lunch or dinner any night of the week. 

Cream of Broccoli Soup

 Ingredients:

• 6 slices raw bacon, chopped
• 2 tbsp. butter
• 2 cups broccoli florets
• 1/4 cup chopped shallots
• 1 tbsp. minced garlic
• 1/2 cup plain whole-milk Greek yogurt
• 1 cup whole milk
• 2 cups chicken broth
• 2 tbsp. fresh lemon juice
• 2 tbsp. chopped chives
• 1/4 cup sliced almonds

Makes 4 Servings

1. In a large stockpot, heat the chopped bacon over medium heat for 5-7 minutes, cooking until crisp. Remove the bacon and set aside, reserving the grease in the pan. 
2. Add the butter to the bacon grease and melt. 
3. Add the broccoli florets and cook for 4-5 minutes, until browned. Add the shallots and garlic and cook for 1 minute, until fragrant. 
4. Add the yogurt, milk, chicken broth, and lemon juice. Stir to combine. Bring to a boil, then reduce the heat to medium-low. Simmer for 5-6 minutes, until the broccoli is tender. 
5. Transfer the soup to a processor and puree until smooth, or use and immersion blender. 
6. Divide the soup evenly among 4 bowls. Garnish with the bacon, chives, and sliced almonds. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet Book. Cream of broccoli soup is quite delicious when it is done right. The Greek yogurt is the key ingredient that makes this soup rich and creamy. The garlic and the shallots also had more flavor to this salad. I highly recommend using an equal amount of chicken and vegetable broth more a more flavorful soup. If you want to go completely vegetarian, use vegetable stock. 

Chocolate Peanut Butter Mug Muffins

Ingredients:

• 2 Tbsp. creamy natural peanut butter, unsalted and unsweetened
• 1 ½ Tbsp. unsalted butter or ghee
• 1 Tbsp. ground flaxseeds
• 1 scoop (about 2 Tbsp.) keto friendly vanilla protein powder
• ¼ tsp. baking powder
• 2 ½ Tbsp. full-fat sour cream or plain whole-milk Greek yogurt
• 1 large egg
• 2 tsp. powdered erythritol sweetener
• 2 Tbsp. sugar-free chocolate chips

Makes 2 Servings (1 muffin per serving)

1. Split all ingredients except for the chocolate chips between two large mugs. Whisk with a fork until well combined.
2. Stir in the chocolate chips.
3. Cook in the microwave for about 1 to 1 ½ minutes, until the mixture is set in the center.

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Peanut butter and chocolate is a delicious and decadent combination. You can enjoy this muffin in minutes and it is melt-in-your-mouth delicious. if you want to give these muffins a more chocolatey flavor and creamier texture, add 1/2 a tablespoon  of unsweetened cocoa powder  and increase the sour cream or yogurt to 3 tablespoons and you will be satisfied. You can enjoy these muffins anytime of day. 

Crispy Catfish with Tartar Sauce

Ingredients:

• 3/4 cup plain fat-free yogurt
• 1 shallot, finely chopped
• 2 tbsp. finely chopped fresh parsley
• 1 tbsp. fresh lemon juice
• 1 tbsp. fat-free mayonnaise
• 1 tbsp. pickle relish
• 2 tsp. capers
• 1 tsp. Worcestershire sauce
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 3/4 cup plain dried bread crumbs
• 1/4 cup almonds, toasted and finely chopped
• 2 tsp. dried thyme
• grated zest of 1 lemon
• 1/2 cup fat-free buttermilk
• 4 (5 oz.) catfish fillets
• lemon wedges

Makes 4 Servings (1 fish fillet and about 1/3 cup sauce per serving)

1. To make the tartar sauce, stir together yogurt, shallot, parsley, lemon juice, mayonnaise, pickle relish, capers, Worcestershire sauce, pepper, and cayenne in a serving bowl. Refrigerate, covered, until ready to serve. 
2. Preheat the oven to 400 F. Spray baking sheet with nonstick spray. 
3. Mix together bread crumbs, almonds, thyme, and lemon zest on sheet of wax paper. Pour buttermilk into pie plate. Dip fish fillets, one at a time, into buttermilk, then coat with bread crumb mixture, pressing gently so crumbs adhere. 
4. Place fillets on prepared baking sheet; spray with nonstick spray. Bake until just opaque in the center, about 10 minutes. Serve with tartar sauce and lemon wedges. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW New Complete Cookbook. If you enjoy fish and chips with a side of tartar sauce, you will enjoy making and eating this dish. You can use any kind of fish (cod, halibut, tilapia, etc.) and your meal will be delicious. The fish literally melts in your mouth it's that good. The tartar sauce is both tangy and delicious and it goes great with fish and potatoes. 

Spinach and Feta Egg Cups

Ingredients:

• 20 eggs
• 1 cup whole buttermilk
• 1 cup plain whole-milk Greek yogurt
• 1/2 cup chopped spinach
• 1/4 cup crumbled feta cheese

Makes 24 egg cups (2 egg cups per serving)

1. Preheat the oven to 350 F. 
2. Lightly grease with butter two 12-count muffin tins (for 24 total muffins) and set aside.
3. Whisk the eggs, buttermilk, yogurt, salt and pepper to taste in a large mixing bowl.
4. Divide the mixture evenly between 24 prepared muffin cups. 
5. Divide the chopped spinach and feta among the cups. 
6. Transfer to the oven and bake for 20-25 minutes, until the eggs are set. 
7. Cool for 5-10 minutes in muffin tins and then gently slide a butter knife around the edges to release the egg cups. Remove them to a wire rack. 
8. Serve warm or store in an air tight container in the refrigerator for 3-4 days. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet Book. Eggs, vegetables and cheese for breakfast is quite delicious. These particular egg cups are filling and flavorful. The combination of spinach and feta takes you back to Greece and makes you wish you were eating breakfast overlooking to the Greek Isles. 

Grilled Buffalo Chicken Salad

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1/4 cup hot sauce
• 3 heads romaine lettuce, chopped
• 4 stalks celery, chopped
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, sliced

For the Dressing:

• 1 cup plain whole-milk Greek yogurt
• 2 garlic cloves, minced
• 1 tsp. onion powder
• 1/2 tbsp. chopped fresh chives
• 1/2 tsp. dried dill
• 1 tsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1.  Place the chicken breasts and hot sauce  in a large zip-top bag and toss until the chicken is well coated. Marinate them in the refrigerator for at least 30 minutes. 
2. Whisk together the dressing ingredients in a small bowl and store the mixture in the refrigerator  while you prepare the rest of the salad. 
3. Lightly grease with olive oil and preheat a grill or grill pan. Add the chicken, pouring any remaining hot sauce over the top. Cook for 4-5 minutes per side or until the chicken is cooked through. 
4. Transfer the chicken to a plate and let it rest before slicing. 
5. Combine the romaine lettuce, celery, cherry tomatoes, and red onion and divide into 4 bowls. Place the sliced chicken on top of each portion and drizzle with the ranch dressing. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This is a flavorful salad that is a great way to kick-start your healthy lifestyle. Grilled buffalo chicken is so succulent and juicy it will melt in your mouth. The salad is nice and crunchy and the homemade dressing is tangy and delicious. It goes great on the salad or on the chicken. The yogurt ranch dressing balances out the hot spice in the buffalo chicken salad. This salad will become a favorite in your kitchen, I promise. 

Spice-Rubbed Salmon with Creamy Dill Dressing

Ingredients:

• 1 lb. salmon fillets
• 1 tbsp. extra-virgin olive oil
• 1 tsp. Dijon mustard
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. ground coriander
• 1/2 cup plain whole-milk Greek yogurt
• 2 oz. crumbled feta cheese
• 2 tbsp. lemon juice
• 2 tbsp. chopped chives
• 1/4 cup fresh dill

Makes 4 Servings

1. Preheat the oven to 375 F. Grease a sheet pan with olive oil and set it aside.
2. Pat the salmon dry. Rub it with olive oil and place the fillets skin side down on the prepared baking sheet. Brush the salmon with Dijon mustard. 
3. Combine the cumin, paprika, and coriander in a small bowl. 
4. Sprinkle the salmon with the spice mix and salt and pepper to taste. 
5. Transfer the salmon to the oven and bake it for 15-18 minutes, until the salmon is cooked through. 
6. Meanwhile, whisk together the yogurt, feta cheese, lemon juice, chives and half the dill in a bowl. 
7. Divided the salmon into 4 equal portions and serve warm, drizzled with the creamy dill dressing and garnished with the remaining dill. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Salmon with a dressing is always a tasty dinner. The spicy Dijon glaze make these salmon filets flavorful and succulent. The creamy dill dressing goes great with the salmon and the vegetables. You can grill these salmon fillets and the meal will be just as delicious. 

Chive & Prosciutto Egg Cups

Ingredients:

• 20 eggs
• 1 cup whole buttermilk
• 1 cup plain whole-milk Greek yogurt
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped chives
• 2 oz. chopped prosciutto
• salt
• freshly ground black pepper

Makes 24 Egg Cups (2 egg cups per serving)

1. Preheat the oven to 350 F. 
2. Lightly grease with butter two 12-count muffin tins (for 24 total muffins) and set aside.
3. Whisk the eggs, buttermilk, yogurt, Parmesan salt and pepper to taste in a large mixing bowl.
4. Divide the mixture evenly between 24 prepared muffin cups. 
5. Divide the chives and prosciutto among the cups. 
6. Transfer to the oven and bake for 20-25 minutes, until the eggs are set. 
7. Cool for 5-10 minutes in muffin tins and then gently slide a butter knife around the edges to release the egg cups. Remove them to a wire rack. 
8. Serve warm or store in an air tight container in the refrigerator for 3-4 days. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These egg cups bring egg muffins and eggs and ham to a new level. If you ever enjoyed ham and eggs when you were a kid, you will love these Italian egg cups. Prosciutto and Parmesan cheese are delicious flavors that go well together, especially in eggs. These egg cups are both filling and delicious they will be a great start for your day. 

Cilantro-Lime Yogurt Dip

Ingredients:

• 1 cup plain whole-milk Greek yogurt
• 2 tbsp. fresh lime juice
• 1-2 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 1 Cup (2 tbsp. per serving)

Combine the yogurt, lime juice, cilantro, salt, and pepper in a small bowl. Stir until they are well mixed. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. This yogurt dip is tangy and delicious and it goes great with any kind of Mexican cuisine. The combination of cilantro and lime awakens your taste buds. 

Grab-and-Go Nut & Berry Yogurt Bark

Ingredients:

• 2 cups plain whole-milk Greek yogurt
• 1/2 tsp. vanilla extract
• 2 tbsp. chopped pecans
• 2 tbsp. sliced almonds
• 2 tbsp. chopped walnuts
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 tbsp. blueberries
• 2 tbsp. sliced strawberries

Makes 6 pieces (1 piece per serving)

1. Line a 9 x 13-inch baking dish with parchment paper and set it aside. 
2. In a large mixing bowl, whisk together the yogurt and the vanilla extract. 
3. Transfer the mixture to the prepared baking dish and spread it into an even layer. 
4. Top with pecans, almonds, and walnuts, as well as the blueberries and strawberries. Gently press the toppings into the yogurt mixture.
5. Cover the yogurt bark and transfer it to the freezer for 3 hours, until firm. 
6. Cut or break the bark into 6 pieces. These may be stored in the freezer for up to a month in an air container. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet. Yogurt and berries make a delicious combination at the table or on the go. This yogurt bark is very tasty with the nuts and berries; plus you won't miss the granulated sugar in this dish. I added ground cinnamon and nutmeg for more flavor in this bark and it worked very well. 

Spiced Lamb Loaf

Ingredients:

Meatloaf:

• 1 cup chopped zucchini
• 1/2 cup chopped carrots
• 1/2 cup chopped onions
• 1/2 cup diced tomatoes
• 1 lb. ground lamb
• 1 tbsp. minced garlic
• 1 cup grated Parmesan cheese
• 1/3 cup almond flour
• 2 eggs
• 2 tbsp. tomato paste
• 2 tsp. ground cumin
• 1/4 tsp. ground allspice
• 1 tbsp. lemon juice

Tzatziki Sauce:

• 1/2 cup plain whole-milk Greek yogurt
• 2 tbsp. fresh lemon juice
• 1 tsp. minced garlic
• 1 tbsp. chopped fresh dill
• 1/4 cup small-diced cucumber

Makes 8 Servings (1 slice per serving)

1. Preheat the oven to 400 F. 
2. Grease a loaf pan with olive oil and set aside. Put the zucchini, carrots, onions, and tomatoes in a food processor and pulse until softly textured and well combined. Transfer the vegetables to a colander and let drain for about 10-15 minutes, occasionally pressing with a clean towel to squeeze out any excess water. 
3. Place the vegetables in a large mixing bowl. With a rubber spatula or similar tool, mix in the lamb, garlic, Parmesan, almond flour, eggs, tomato paste, cumin, allspice, lemon juice, and salt and pepper to taste. 
4. When the mixture is uniform throughout, transfer it into the prepared loaf pan and  smooth it into an even layer. Place the loaf pan inside a larger baking dish and fill the dish with enough water to come halfway up the sides of a loaf pan.
5.  Bake for 60-70 minutes, until the loaf is golden and cooked through. 
6. In a small mixing bowl, whisk together the yogurt, lemon juice, garlic, dill, and salt and pepper to taste. Add the cucumbers and stir to combine. Transfer the mixture to the refrigerator until you are ready to serve. 
7. Carefully pour the excess oil from the loaf pan. Allow the loaf to cool for 10-15 minutes before removing from the pan. Slice the loaf into 8 even slices and serve with tzatziki on the side. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Meat loaf is a wonderful comfort food when it's done right. You can use ground beef, turkey, or lamb in this recipe and the meatloaf will be delicious. This meatloaf is packed with vegetables and other sorts of flavor. The tzatziki sauce adds a nice tang to the meatloaf. The loaf may be stored in the refrigerator for up to 4 days. If you want to freeze the loaf, place the individual spices on a baking sheet lined with parchment paper. Once they are frozen, they may be stored together in a large freezer-safe bag. 

Seared Steak with Gorgonzola Cream Sauce

Ingredients:

• 1 tbsp. butter, divided
• 1 lb. ribeye beef steak
• 1 tbsp. minced garlic
• 2 tbsp. lemon juice
• 2 tbsp. heavy cream
• 2 tbsp. plain whole-milk Greek yogurt
• 2 tbsp. Gorgonzola cheese
• 2 tbsp. sliced basil leaves

Makes 4 Servings

1. Preheat the oven to 400 F. 
2. Melt 1/2 tablespoon of the butter in a skillet over medium-high heat. 
3. Pat the steak dry and then sprinkle it with salt and pepper to taste. 
4. Add the steak to the melted butter and sear it  for 5-8 minutes per side, until cooked to the desired doneness (about 6 minutes per side for medium rare). 
5. Remove the steak from the pan and allow it to rest for 5-10 minutes. Tent it with foil to keep it warm. 
6. Melt the remaining 1/2 tablespoon pf butter in the same sauté pan over medium heat. 
7. Add the garlic and cook for 1 minute, until fragrant. 
8. Add the lemon juice to the pan and scrape up any browned bits with a wooden spoon. 
9. Add the heavy cream, yogurt, Gorgonzola cheese. Stir to combine. Simmer the sauce on low for 3-4 minutes, until thickened. 
10.  Slice the steak into thin strips, dividing equally between 4 plates and topping each with 2 tablespoons of the cream sauce. Garnish with the sliced basil leaves. 

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love a steak once in a while? This steak dinner is quick, easy, and delicious. The cream sauce is quick and easy too and it goes great with the steak and the vegetables of your choice. The sauce can be made up to 4 days in advance and stored in the refrigerator when ready to serve. 

Bacon & Cheddar Egg Cups

Ingredients:

• 20 eggs
• 1 cup whole buttermilk
• 1 cup plain whole-milk Greek yogurt
• 1/3 cup cooked & crumbled bacon
• 1/4 cup shredded cheddar cheese
• salt
• freshly ground black pepper

Makes 24 egg cups (2 egg cups per serving)

1. Preheat the oven to 350 F. 
2. Lightly grease with butter two 12-count muffin tins (for 24 total muffins) and set aside.
3. Whisk the eggs, buttermilk, yogurt, salt and pepper to taste in a large mixing bowl.
4. Divide the mixture evenly between 24 prepared muffin cups. 
5. Divide the bacon and cheddar among the cups. 
6. Transfer to the oven and bake for 20-25 minutes. until the eggs are set. 
7. Cool for 5-10 minutes in muffin tins and then gently slide a butter knife around the edges to release the egg cups. Remove them to  wire rack. 
8. Serve warm or store in an airtight container in the refrigerator for 3-4 days. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. If you like eggs dishes, these egg treats are for you. These egg cups are a great way to start your morning. They're made with buttermilk, yogurt and the fillings of your choice. The combination of cheddar and bacon is delicious and these egg cups taste just as good as what you would order at a fast food joint or at a café. 

Salmon Mousse

Ingredients:

• 1 cup nonfat or low-fat plain yogurt
• 1/2 cup cold water
• 1 envelope unflavored gelatin
• 1 (15 oz.) can pink salmon, drained
• 2/3 cup reduced-fat sour cream
• 1 (6 oz.) jar prepared horseradish, drained and squeezed dry (about 1/4 cup) 
• 3 tbsp. finely chopped red onion
• 1 tbsp. chopped fresh dill or 1/2 tsp dried dill, crumbled
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. paprika
• chopped dill for garnish
• 60 cucumber slices or low-sodium whole grain crackers

Makes 20 (3 tbsp.) Servings 3 cucumber slices or 3 crackers per serving

1. Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes. 
2. Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.
3. Puree yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor. 
4. Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mouse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve. 

WW POINTS VALUE: 1 pt. with cucumber or 2 pts. with crackers

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This hors d'oeuvre is both creamy and delicious and can per served at a party or be enjoyed as a light snack or lunch. Don't be intimidated by this recipe. It's actually quite good. You can serve cucumbers and any other raw vegetable with this mousse and you will be quickly filled up. 

Poached Salmon with Cucumber-Dill Sauce

Ingredients:

Salmon:

• 2 cups dry white wine
• 2 cups water
• 1/2 tsp. chicken-flavored bouillon cubes
• 6 peppercorns
• 4 sprigs fresh dillweed
• 2 bay leaves
• 1 rib of celery
• 1 small lemon, sliced
• 6 (4 oz.) salmon fillets, 1/2-inch thick

Cucumber-Dill Sauce:

• 1/3 cup peeled, seeded, finely chopped cucumber
• 1/3 cup fat-free sour cream
• 1/3 cup plain fat-free yogurt
•  2 tsp. chopped fresh dillweed
• 1 tsp. Dijon mustard
• fresh dillweed sprigs

Makes 6 Servings 

To make the salmon:

1. Combine the wine, water, bouillon peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
2. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.

To make the cucumber-dill sauce:

1. In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed and mustard.
2. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the South Beach Diet Book. This is a delicious dinner to kick-start your healthy lifestyle or if and when you fell off the healthy bandwagon and want to jump back on. If you don't want to poach the salmon, you can marinate the salmon in this liquid, grill the salmon and then serve the salmon with grilled vegetables of your choice with the Cucumber-Dill sauce. The sauce is actually nice with the grilled fish and vegetables. 

Grilled Tandoori Chicken

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breast halves
• 2 tbsp. fresh lemon juice
• 2 cups plain nonfat yogurt
• 1 tsp. ground cumin
• 1 tsp. garam masala
• 1 tsp. paprika
• 1 tsp. ground turmeric

Makes 4 Servings 

1. Place the chicken in a shallow glass bowl or pie plate. Using a sharp knife, cut 3 shallow slashes into each breast. Sprinkle the breasts lightly with salt, then drizzle with the lemon juice.
2. In a medium bowl, combine the yogurt, cumin, garam masala, paprika, and turmeric. Spoon over the chicken and turn the breasts to coat well. Cover and marinate in the refrigerator for 1 hour, or up to 12 hours. 
3. Heat a grill to medium-high or heat the broiler. Remove the chicken from the dish, but do not wipe off. Grill or broil the chicken about 5 minutes per side, until cooked through but still juicy. (Broiling may take a little longer.) Serve warm or at room temperature.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook.  Who does no love grilled chicken? This grilled chicken is packed with spicy flavor. Tandoori is a traditional Indian dish that is yogurt and spice marinated and cooked in a superhot tandoor oven. This chicken can be broiled or grilled and the dish will still be succulent, flavorful and juicy. The longer the chicken is marinated, the deeper the flavor will be.