Baked Sea Bass with Chermoula

Ingredients:

• 1 bunch cilantro, leaves and stem intact
• 4 garlic cloves, peeled
• 2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 (6-ounce) sea bass fillets
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 450 F.
2. Chop cilantro, garlic, cumin, red pepper flakes and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice.
3. Season both sides of the fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12-15 minutes. Serve hot.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chermoula is a marinade that is often used in Algerian, Moroccan and Tunisian cooking. It is usually used flavor fish and other seafood but it can be used in chicken, beef, lamb and vegetables. I have to say Chermoula was an interesting flavor on this fish. It was hot and soothing at the same time. The heat from the cumin and red pepper flakes and the soothing aromas of lemon juice and olive oil give this dish the exotic taste. If sea bass is unavailable, use the marinade on salmon, arctic char, monkfish, halibut or cod. You can also use parsley in place of the cilantro or a mixture of both. I highly recommend serving Moroccan Cabbage and Carrot Slaw as a side dish for an authentic Moroccan dinner. 

Iced Green Sun Tea

Ingredients:

• 4 green tea bags
• 4 cups water
• ice cubes
• granular sugar substitute to taste (optional)
• 1 small lemon, sliced
• 4 mint sprigs for garnish (optional)

Makes 4 (1-cup) Servings

1. Place tea bags in a large glass jar or pitcher. Pour water over bags. cover the jar with plastic wrap and place on a sun-filled windowsill or outside during the hottest part of the day. Steep until tea is light green and flavorful, about 1 hour.
2. Remove tea bags from the jar and discard. Refrigerate tea to cool, about 20 minutes. Fill 4 (10-ounce) glasses with ice, add sugar substitute, if using, garnish with lemon slices and mint sprigs, if using.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This was such a nice, refreshing treat after eating a filling meal. I was never much of a tea drinker but this was a pleasant surprise. Forget the green tea products you get at the gorcery store or at the local coffee shops and cafes; once you've had this tea, you'll never go back to brand teas.

Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa

Ingredients:

• 1 tbsp white vinegar
• 4 eggs
• 1 tsp chili powder
• 1 garlic clove, minced
• 8 1/2 oz. cooke polenta, from a 17 oz prepared polenta log
• 1 tbsp extra-virgin olive oil
• 1 medium ripe avocado, diced into 1/4-inch pieces
• 2 medium ripe tomatoes, seeded and diced into 1/4-inch pieces
• 1/2 cup chopped tomatillos, boiled until soft (about 3 medium husked tomatillos)
• 1 small jalapeno, seeded and diced
• 1/4 cup sliced red onion, diced into 1/4-inch pieces
• 2 tbsp cilantro, chopped
• 2 tbsp fresh lime juice
• 2 tsp extra-virgin olive oil
• 1/4 tsp salt

Makes 4 Servings

1. To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Remove eggs to a plate with a slotted spoon; cover to keep warm.
2. To make polenta rounds, combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
3. To make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
4. To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.

WW POINTS VALUE:  8 pts

Note: This recipe appears on www.weightwatchers.com. Sometimes having breakfast for dinner is just what you're craving and it hits the spot. I love poached eggs and I love Mexican salsas. If you don't have polenta, use slices of toasted whole wheat bread instead and the points will be reduced. This is a very filling Mexican meal that your whole family will love and come back for more. Ths salsa is PACKED with flavor and it also goes great with chips, chicken, fish, pork and beef as well. So if you can't go to Mexico, let Mexico come to you with this dish.

Citrusy Hot Pepper Slaw

Ingredients:

• 1 large seedless orange
• 1/2 (3-pound) green cabbage, shredded (6 cups)
• 2 medium jalapenos, seeded and minced
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 salt
• 1/8 tsp freshly ground black pepper

Makes 4 (generous 1-cup) Servings

1. Finely grate zest from half of the orange over a medium bowl; set aside. Peel orange. Holding orange over a small bowl to catch juice, carefully cut along the membrane on both sides of each orange segment. Allow the freed segments to fall into the bowl.
2. Squeeze the remaining membrane over the bowl containing zest to extract and additional juice. Pour any juice from orange segments into the bowl with zest. Roughly chop orange segments and add them to the bowl with zest and juice.
3. Add cabbage, jalapenos, lemon juice, oil, salt and pepper to the bowl with the orange; toss well. Serve at room temperature. 

WW POINTS VALUE: 1pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have really become to enjoy salads and slaws. I used  tangerines in place of the orange and used lemon and lime juice for a more citrusy flavor and the slaw was yummy. I should warn you if you can't handle the heat, don't eat this slaw because it's packin' with heat!  

Pulled Turkey Sandwiches

Ingredients:

• 1 (14 oz.) can lower-sodium chicken broth
• 1 (8 oz.) can no-salt-added tomato sauce
• 2 tbsp apple cider vinegar
• 2 tbsp sugar-free pancake syrup
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tsp mustard powder
• 1 tsp red pepper flakes
• 1 1/2 lbs. boneless, skinless turkey breast, cut into 4 or 5 pieces
• 4 whole-wheat or whole-grain hamburger buns (optional)

Makes 4 Servings

1. In a medium saucepan, combine the chicken broth, tomato sauce, vinegar, syrup, garlic, Worcestershire sauce, mustard powder and pepper flakes; bring to a boil over medium-high heat. Reduce the heat to low and add turkey; cover and simmer for 30 minutes.
2. Using a slotted spoon, transfer turkey to a large bowl to cool for about 10 minutes. Continue cooking sauce, uncovered, untilreduced by half, 10 -15 minutes (you should have at least 1 cup). Remove from the heat and transfer 1/2 cup of the sauce to a small bowl, leaving remaining sauce in the pan.
3. Using 2 forks, shred (pull) turkey. Return pulled turkey to the saucepan and stir to coat evenly with remaining sauce. Cook over low heat just to warm through, about 3 minutes. Divide turkey meat among buns, if using, and drizzle evenly with reserved sauce. Serve warm.

WW POINTS VALUE: 7 pts with bun, 5 pts without bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you are ever having a barbeque, this is the dish to serve. I love  a good barbeque once in a while and this pulled barbeque was absolutely delicious. Pulled meats are very popular in the American South during the summer. Pulled meats are cooked slowly until they are juicy and tender enough to be easily pulled apart or sliced. This sauce was such a nice treat because it was so sweet and tangy and it melted right in your mouth. You can use this sauce with chicken, beef or pork and your meal will still be delicious. You won't miss the buns the pulled meat is that good. I highly recommend serving Savory Cheddar Cheese Biscuits and Citrusy Hot Pepper Slaw for  a yummy barbecue.

Pork Pinchos with Shredded Cabbage Salad

Ingredients:

Pork:

• 2 tsp paprika
• 1 tsp ground cumin
• 1 garlic clove, minced
• 1/4 tsp cayenne pepper
• 1 1/2 lbs. pork center loin, cut into 1-inch cubes

Salad:

• 1 (1 lb.) head Napa Cabbage, thinly sliced (6 cups)
• 1 seedless orange, peeled and chopped
• 1 small avocado, finely chopped
• 2 scallions, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• Pinch cayenne
• 1 small orange, peeled and cut into 8 wedges

Special Equipment:

• 4 (12-inch) skewers

Makes 4 Servings

1. For the pork: In a large bowl, combine paprika, cumin, garlic and cayenne. Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. Thread pork evenly onto skewers.
2. For the salad: In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, pepper and cayenne. Transfer salad to a large platter.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork, turning frequently, until cooked through, 10-12 minutes. Serve warm on top of salad and put orange wedges on the side.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Pork pinchos are traditional tapas, or appetizers. These pork pinchos make a deliciously filling dinner when served with this creamy, citrusy salad. If you don't have skewers, don't worry. You can still grill the pork whole, let it rest 10-15 minutes when done cooking, thinly slice the pork on the bias and toss in with the salad. An extra squeeze of orange on the pork give the whole dish a nice touch. This filling salad makes a great weekend meal that is comforting and satisfying. 

Green Tea Truffles

Ingredients:

• 3/4 cup fate-free half-and-half
• 4 decaffeinated green tea bags
• 1/2 lb. bittersweet chocolate, finely chopped
• 1/4 cup unsweetened cocoa powder

Makes 16 (2-piece) Servings

1. Heat half-and-half in a small saucepan over medium heat. When it comes to a simmer, remove from heat and add tea bags; allow tea to steep 5 minutes.
2. Gently squeeze bags over half-and-half to extract extra flavor and discard. Return to a simmer and pour over chopped chocolate in a medium bowl. Stir to combine. Place bowl in freezer and set, about 10 minutes, removing and stirring every 2 minutes. Chocolate is ready roll into truffles when it is no longer a pudding-like consistency and is starting to harden.
3. Scoop out about 2 teaspoons chocolate mixture and roll in the palms of your hands to form a 1-inch ball. Repeat witht the remaining chocolate. Place cocoa powder in a shallow dish. Roll balls in the cocoa powder to coat. Shake off any excess cocoa powder (you will have 2 tablespoons remaining). Serve or store in an airtight container in the refrigerator for up to 2 weeks.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Quick &Easy Cookbook. I have now become a fan of homemade truffles because they are filled with love, flavor and devilishly delicious chocolate. Green tea and dark chocolate are packed with antioxidants so these truffles are healther than the truffles you would get at an upscale chocolate shop. You can also use skim milk in place of the half-and-half and your truffles will still be delicious. I highly recommend making these treats for a party or sending them to friends and family because once you've had a bite, you'll be reaching for more.