Santa Fe Steak

Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 large poblano pepper, sliced into 1/4-inch strips
• 1 medium onion, thinly sliced
• 1 cup water
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 1/2 lbs. flank steak
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat 1 tbsp of the oil in a nonstick skillet over medium-high heat. Add pepper strips and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.
2. Add water, increase heat to high and boil until liquid, is almost evaporated and vegetables are tender, 4 minutes more. Remove from heat, season with salt and pepper, and cover to keep warm.
3. Heat grill or grill pan over medium-high heat. Mix garlic, cumin and remaining oil together to form a thin paste. Spread over steak and rub well into both sides of the meat.
4. Season steak with salt and pepper and grill 5 minutes per side for medium-rare. Remove from heat, allow steak to rest for 5 minutes, and then thinly slice across the grain. Serve with peppers and onions.

 

WW POINTS VALUE: 7 pts

 Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't like steak and vegetables? This recipe is a fun twist on steak and vegetables with Southwestern flavors like cumin, garlic and poblano peppers. Poblano peppers are now in season at the farmers' market and if you are unable to get poblano peppers, any bell pepper with a touch of hot sauce will do. You can also use any kind of steak with this recipe as well as chicken, pork and fish. If you're looking for a side dish to serve alongside the steak, try Mexican Rice, Savory Cheddar Biscuits or Spicy Frijoles for an authentic Southwestern/Mexican dinner. Iron Chef Bobby Flay will be so happy.

Strawberry-Limeade Sparklers

Ingredients:

• 1 (10-oz) package frozen strawberries, thawed, with juices
• 1/4 cup fresh lime juice
• 2 tbsp granular sugar substitute
• 1 (2-liter) bottle seltzer water
• Ice Cubes
• 2 limes, cut into thin slices each

Makes 10 (1-cup) drinks

Puree strawberries and their juices, lime juice and sugar substitute in a blender. For each drink, place 2 tablespoon pus 1 teaspoon strawberry mixture in an 8-ounce glass. Add 3/4 cup seltzer water and stir. Add ice cubes, garnish with a lime slice and serve.

WW POINTS VALUE: 0 pts per drink

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It's the summertime and what better way to beat the heat with a refreshing drink that puts a new twist on lemonade or limeade. The strawberry-lime drink base can be made up to 1 day in advance and refrigerated in a covered container until ready to use. You can add seltzer water to drinks individually, just before serving. You can also use any kind of berries with this drink and you can use lemon or lime juice or a combination of both in this drink as well. This drink will cleanse your palate and make you feel like your in paradise it's that refreshing.

Blue Cheese Chicken Burger

Ingredients:

• 1/4 cup barbecue sauce
• 1 1/2 tsp hot pepper sauce, or to taste
• 1 lbs. uncooked extra lean ground chicken breast
• 1/2 cup scallion, sliced
• 1/4 cup celery, chopped
• 1/4 cup dried bread crumbs,
• 2 tsp minced garlic
• 1/2 tsp table salt
• 4  mixed-grain hamburger rolls
• 2 cups romaine lettuce, shredded
• 1 large tomato, cut into 8 slices
• 1/4 cup blue cheese, crumbled

 Makes 4 Servings

1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
2. In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, barbecue sauce mixture, scallion, celery, bread crumbs, garlic, salt and blue cheese. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture (if you have any leftover).
3. Place burgers on grill. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
4. To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices and burger.
   

WW POINTS VALUE: 6 pts (1 burger per serving)

Note: This recipe appears on www.weightwatchers.com. I already made barbecue sauce and I was in the mood for a good burger. Turkey and chicken burgers are just as delicious as beef burgers. If you're a fan of buffalo wings, this burger is definitely for you. It has the combination of what you normally order in a restaurant if you order buffalo wings: blue cheese, hot sauce, celery, etc. But there's some added ingredients to make this burger more flavorful: Barbecue sauce mixed with the hot sauce, scallions, garlic and bread crumbs. This juicy burger melts in your mouth with all the savory flavors combined. You can add more hot sauce if you want. I highly recommend serving this burger at a tailgate party because you'll be the only one serving gourmet burgers.

South Beach Barbecue Sauce

Ingredients:

• 1 can (8 oz.) tomato sauce
• 2 tbsp white vinegar
• 1 tsp Worcestershire sauce
• 1 tsp mustard powder
• 2 tsp chopped parsley
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 garlic clove, minced

Makes about 1 cup

In a medium saucepan over low heat, combine the tomato sauce, vinegar, Worcestershire sauce, mustard powder, parsley, salt, pepper and garlic. Simmer 8-10 minutes until well combined.

WW POINTS VALUE: 0 pts (2 tbsp per serving)

Note: This recipe appears in the South Beach Diet Cookbook. I've always wanted to make barbeque sauce from scratch and this recipe always looked easy and tasty. The original recipe does not call for these ingredients to be cooked and simmered. I added that myself to make sure the flavors were well combined and savory. The ingredients in this savory barbecue sauce are heavenly they will make you feel like you're at an upscale barbecue restaurant. You can use this sauce for almost anything.

Mini Cocoa Swirl Cheesecakes

Ingredients:

• 6 oz. reduced-fat cream cheese, at room temperature
• 1/2 cup part-skim ricotta cheese
• 2 tbsp granular sugar substitute
• 2 eggs
• 1/2 tsp vanilla extract
• 1 1/2 tsp unsweetened cocoa powder

Makes 6 Servings

1. Heat oven to 350 F. Line 6 muffin cups with paper or foil liners.
2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, eggs and vanilla; process until smooth.
3. Divide 1 cup of the batter among the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
4. Place the muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin. Bake until the cakes are puffed and set, 18-20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Cheesecake has become an American classic over the years and this is another delicious recipe you will enjoy. Baking is very different than cooking because it's a slow process that requies patience but it's worth it. This cheesecake includes the typical ingredient of cream cheese but reduced-fat cream cheese. This dessert is so rich and creamy (thanks to the ricotta cheese mixed with cream cheese blended with the cocoa and vanilla) it tastes like a little bite of heaven in your mouth and enough to satisfy you. The muffin tins produce individual servings perfect for family or a party.

Pan-Seared Chicken with Roasted Tomatillo Salsa

Ingredients:

• 12 oz. fresh tomatillos
• 3 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves
• 1/2 cup cilantro leaves
• 1 small jalapeno, seeded and minced
• 1 tbsp fresh lime juice
• 4 (6 oz.) boneless, skinless chicken breasts
• salt
• freshly ground black pepper

Makes 4 Servings

1. Remove and discard papery skin from tomatillos; rinse and pat dry.
2. Heat the broiler. Place tomatillos on a foil-lined broiler pan; broil for 8-10 minutes, turing halfway through, until softened and blackened on al sides. Transfer tomatillos and their juices to a blender or food processor.
3. In a medium nonstick skillet, heat 2 tsp of the oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened and browned, about 5 minutes. Transfer to blender or food processor with the tomatillos and add cilantro, jalapeno and lime juice. Pulse for 1 minute, until ingredients form a rough puree.
4. Lightly pound each chicken breast to an even 1/2-inch thickness, season lightly with salt and black pepper.
5. In a large heavy skillet, heat remaining 1 tsp oil over high heat until hot but not smoking. Add chicken breasts, reduce the heat to medium-high and cook until lightly browned and cooked through, 4-5 minutes per side. Transfer chicken to a cutting board.
6. Transfer tomatillo salsa to the hot skillet and cook on medium-high heat, stirring constantly, for about 1 minute, until salsa has a darker, thicker color and texture. Remove from the heat.
7. Slice the chicken breasts on the diagonal into 1/2-inch thick slices. place 1/4 cup of the salsa on each of the 4 plates, arrange chicken slices on top and top with additional salsa. Serve warm.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a tasty and filling dish to kick-start your diet. It's got protien from the chicken and lots of vegetables in the salsa. This salsa is not your typical salsa. The main ingredients are tomatillos which are tangy and spicy that add a little extra heat and can be found in the Latin section of the grocery store. I enjoyed this dish because it added heat and comfort to the chicken. Chicken pan-seared is also delicous when it's done right because it's so tender and juicy it melts in your mouth. The salsa can be used with pork, beef, fish and even as a dip for chips and veggies.

Farmer's Cheese Pancakes with Summer Fruits

Ingredients:

• Topping:
• 2 medium peaches, sliced, (1 cup)
• 1/4 cup water
• 2 tbsp granular sugar substitute
• 1 tsp fresh lemon juice
• 1/4 cup raspberries

• Pancakes:
• 6 large eggs, lightly beaten
• 1 cup semisoft farmer's cheese
• 2 tsp granular sugar substitute

Makes 4 (2-pancake) Servings

1. Heat the oven to 200 F.
2. For the topping: In a small saucepan, combine peaches, water and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
3. When the topping is cooking, make the pancakes: In a large bowl, whisk together eggs, 2/3 cup of the cheese and sugar substitute.
4. Lightly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip: cook 1 minute more. Transfer pancake to a heatproof  platter and place in the oven to keep warm. Repeat for the remaining pancakes.
5. Divide pancakes among 4 plates. Spoon peach-raspberry topping over pancakes and dollop with remaining cheese. Serve warm.

WW POINTS VALUE: 5 PTS with or without the fruit

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is the first recipe in the cookbook and the photo for this recipe looks so delicious you want to take a bite out of the page. These pancakes are not your typical pancakes which are made from flour, milk, buttermilk and eggs. The pancake mixture feels like a thick crepe and it's a nice change. The raspberry-peach mixture and the cheese add a nice touch to the pancake. This meal is like eating an open crepe with fruit and cheese. I also highly recommend putting some Rapberry Sauce for a fininshing touch to this meal for a more fruity taste.