Thin and Crispy Pear Tart

Ingredients:

• 1 tbsp lemon juice
• 1 tbsp granular sugar substitute
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp almond extract
• 2 medium Bosc pears, sliced 1/8-inch thick
• 6 (13X18-inch) sheets frozen whole-wheat phyllo dough, thawed
• Butter-flavored cooking spray

Makes 4 Servings

1. Heat oven to 375 F. Combine emon juice, sugar, cinnamon, nutmeg and almond extract in a medium bowl. Add pears and stir to coat.
2. Line a baking sheet with parchment paper. Working quickly, lay 1 phyllo sheet on the baking sheet, coat lightly with cooking spray, fold in half widthwise, and lightly coat with spray again. Repeat with remaining sheets, piing sheets in a single stack as you go.
3. Fold edges in 1/4-inch on each side. Lay pear slices on top of phyllo in a single layer. Bake until pears are tender and crust is golden, about 22 minutes. Serve warm.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was on a roll while I was preparing for my little 'tailgating' party before the Patriots-Broncos game and I wanted to make a special dessert. I had pears in the fridge and this recipe looked to good to pass up. OMG! This was a delicious dessert. Who knew making a fruity tart was so easy and so delicious to make?! The combination of cinnamon, nutmeg, and almond extract are the key ingredients to making this dish so good. You can even serve this dish as an elegant dessert at home or at a dinner party. 

Cilantro Walnut Pesto

Ingredients:

• 1/3 cup walnuts
• 1 large bunch cilantro, leaves and stems enact
• 1 garlic clove, peeled
• 1/4 cup extra-virgin olive oil
• 3 tbsp. reduced-fat sour cream
• 2 tsp lemon juice
• 1/4 tsp salt

Makes 8 (2 1/2 tbsp.) Servings

1. Heat oven or toaster oven to 275 F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
2. Chop Cilantro, garlic and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice and salt. Pulse a few times to combine. Serve or refrigerate until needed

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I needed a condiment for my Firecracker Cheddar Burgers and the recipe and photo of this recipe looked too good to pass up. Pesto is originally an Italian sauce used for dipping and as a condiment. Pesto always included olive oil, pine nuts and Parmesan Cheese. This particular pesto has a zesty Latin flair to it. it can be used for dip for crudités or chips at a party, on grilled chicken, fish or pork and even tossed in salad.  it can also be used on Latin burgers, burritos or on a topping of chilly. It can stay in the refrigerator for up to 5 days and freezes for up to a month.

 

Habenero-Lime Aioli

Ingredients:

• 1 habenero pepper, seeded and finely diced
• 1/4 cup mayonnaise
• 1/2 tsp grated lime zest
• 1 tsp fresh lime juice
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

In a small bowl, whisk together habenero, mayonnaise, lime zest and juice, garlic, salt and pepper. Serve immeadiately or refrigerate until needed.

 

WW POINTS VALUE: 4 pts ?

Note: Aioli is an easy  recipe to create; aioli is garlic mayonnaise. You can add so many different flavors to aioli to whatever kind of dish you're serving. I created this recipe as a condiment for my Firecracker Cheddar Burgers. Why add a boring blob of mayonnaise to your meal when you can add some spice to your dish? I should warn you that eating habeneros is like putting a stick of dynomite in your mouth. So be prepared for some heat!

Firecracker Cheddar Burgers

Ingredients:

• 1/4 cup Dijon mustard
• 1/3 cup finely chopped red onion
• 3 garlic cloves, minced
• 2 large egg yolks
• 1/2 tsp cayenne pepper
• 2 1/2 lbs. lean ground beef
• 1 tbsp canola oil
• 5 oz. reduced-fat cheddar cheese, shredded
• 10 multigrain buns

Makes 10 Servings

1. Whisk together mustard, onion, garlic, egg yolks, and cayenne in a large bowl. Add beef and stir until combined. Form mixture into 10 patties, about 1/4 inch thick.
2. Lightly oil a grill or grill pan and heat to medium-high. Cook burgers 4-5 minutes per side for medium-rare, sprinkling cheese evenly over burgers for the last 2 minutes of cooking. Serve burgers on lightly grilled buns.

WW POINTS VALUE: 7 pts with the bun & 5 pts without the bun

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It was the big game between my beloved New England Patriots and the Denver Broncos and I wanted to celebrate with a gourmet tailgating like dinner. South Beach Diet has the most delicious burgers because they are so meaty and full of flavor. Once again, these burgers did not disappoint me. The caadded a touch of heat hence the name 'firecracker.' You can cut the recipe in half and the burgers will still taste just as delicious. Even though the recipe calls for putting the cheese on the top of the burgers the last 2 minutes of cooking, I highly recommend mixing the shredded cheddar cheese in with the burgers to nmake them more moist and add more flavor. If you're looking for condiments to serve with these burgers, I highly recommend the following: Habenero Aioli, Cilantro Walnut Pesto and South Beach Ketchup. BTW, my beloved Patriots cleaned the Broncos clocks 45-10!

Grilled Tuna with Provencal Anchovy Sauce

Ingredients:

• 1 1/2 lbs. tuna steaks, about 11/4 inches thick
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, minced
• 1/2 tsp herbes de Provence
• 2 anchovy fillets
• 1 tbsp red wine vinegar
• 1 tbsp chopped fresh parsley

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tuna 2-3 minutes per side for medium-rare. Transfer to a cutting board.
2. In a small saucepan, heat oil over medium-low heat. Add garlic and cook, stirring with a wooden spoon, until softened but not browned, about 1 minute. Add herbes de Provence and anchovies, mashing anchovies with the back of a wooden spoon until they break up, about 30 seconds. Remove the pan from the heat and stir in vinegar and parsley. Transfer anchovy sauce to a small bowl.
3. Thinly slice tuna, divide among 4 plates, and drizzle anchovy sauce. Serve warm.

 WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This French dish can be made in less than 30 minutes and it's delicious. Herbes de Provence is a dried herb blend that is commonly used in southern France that often includes basil, fennel seed, lavender, marjoram, summer savory, rosemary and thyme. You can make your own version and keep it in a jar in your pantry with other spices if you can't find this spice in the grocery store. When you're cooking tuna steak, cook it like it's steak because it can get overcooked easily. I have really come to like anchovies when they're well blended. The Provencal Anchovy sauce is delicious on top of the tuna and can go on top of any fish, meat, chicken or even in a salad if you like.

Chicken Breasts Stuffed with Goat Cheese

Ingredients:

• 4 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 (1/2-lb) bunch spinach, tough stems removed
• 4 (6 oz.) boneless, skinless chicken breasts
• 4 oz. low-fat goat cheese
• salt
• freshly ground black pepper

Special Eqipment:

Wooden toothpicks

Makes 4 Servings

1. Heat oven to 400 F.
2. Heat 2 tsp of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate.Wipe skillet dry with paper towels.
3. Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as  evenly as possible, leaving a 1-inch border on three sides. Repeat with  remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with spinach and goat cheese. Seal each breast with 2 toothpicks and season outside with salt and pepper.
4. Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, un til well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

 WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a deliciously creamy dish that's perfect for any occasion. If you stuff the chicken ahead of time, dinner will cook in a breeze.You can use feta, blue, gorgonzola or any kind of cheese with this recipe and it  will still taste delicious. If you don't have an ovenproof skillet, transfer the chicken to a baking dish before baking. Don't forget to use a thick potholder when removing the ovenproof skillet because the handle is extremely hot. 

Pomegranate Punch

Ingredients:

• 1 orange, unpeeled
• 1 lemon, unpeeled
• 1 (2-liter) bottle seltzer water, chilled
• 1 1/2 cups unsweetened pomegranate juice

Makes 20 (3/4-cup) Servings

Cut 4 thin slices from each orange and lemon, then quarter slices. Combine seltzer, pomegranate juice and orange and lemon quarters in a pitcher. Pour over ice and serve.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a refreshing drink that's good for you and a great alternative to all those sodas. This is a great beverage to serve at any kind of party and can be made in 5 minutes. You can also use any kind of unsweetened cranberry juice if you can't find unsweetened pomegranate juice. I also highly recommend using blood oranges in this drink if you can find them because that add a kick of flavor.