Tex-Mex Steak Salad with Salsa Dressing

Ingredients:

• 1 1/2tsp. ground coriander
• 1 tsp. ground cumin
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 (1 1/4-lb.) sirloin steak
• 4 tsp. extra-virgin olive oil
• 1 cup whole fresh cilantro leaves
• 1 cup julienned jicama
• 2 plum tomatoes, diced
• 1/3 cup prepared no-sugar-added black bean salsa
• 2 tbsp. fresh lime juice
• 1/2 avocado, cut into 1/2-inch dice

Makes 4 (1 1/2 cup Servings)

1. In a small bowl, sir together coriander, cumin, oregano, salt and pepper. Rub the mixture into both sides of the steak.
2. In a medium skillet, heat 1 teaspoon of the oil on medium high. Add the steak and cook for 2-3 minutes preside for medium-rare (longer for more well-done). Transfer to a cutting board and let stand for 5 minutes.
3. Meanwhile, in a large bowl, combine the cilantro, jicama, tomatoes, salsa, lime juice, and remaining 3 teaspoons oil.
4. Thinly slice the steak, add to the bowl, and toss to combine. Divide the salad evenly among 4 plates and scatter the avocado evenly over the tops.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This filling salad can be enjoyed for lunch and dinner. Don't be intimidated by this salad. it may look messy but it's really delicious. It's got lots of protein and vegetables. Jicama is a root vegetable that is often found in the Latin American section or in with the onions & potatoes in the produce section. Use a good vegetable peeler or a sharp pairing knife to remove the brown papery skin before cutting it into matchstick-size pieces. The avocados will get mushy when mixed in with the salsa and tomatoes. The steak is nice and spicy with or without the salad. Don't forget to  season the steak with salt and pepper for taste. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Roasted Pork with Sweet & Sour Cucumbers

Ingredients:

• 3 tbsp. reduced-sodium soy sauce
• 2 tbsp. tomato paste
• 1 garlic clove, peeled
• 1 (1-lb.) pork tenderloin
• 2 small cucumbers
• 2 tbsp. minced red onion
• 2 tbsp. rice vinegar
• 1 tsp. granular sugar substitute
• pinch red pepper flakes

Makes 4 Servings

1. Heat the oven to 450 F with an oven rack in the third top. Line a rimmed baking sheet with foil.
2. In a mini food processor, combine the soy sauce, tomato paste and garlic. Process to a smooth puree.
3. Place the pork between 2 pieces of parchment or wax paper. With a meat pounder or small heavy skillet, pound to a 3/4-inch thickness.
4. Coat 1 side of the pork with about one-third of the puree. Turn and coat liberally with the remaining puree. Place the pork on the baking sheet. Roast for 15-20 minutes, until cooked through but juicy (an instant-read thermometer should register 150 F). Let pork sit briefly, then thinly slice crosswise.
5. While the pork is cooking, peel the cucumbers and halve lengthwise. Scrape out the seeds with a spoon and thinly slice the halves crosswise. In a medium bowl, combine the cucumber, onion, vinegar, sugar substitute, and red pepper flakes.
6. Serve the sliced pork with the cucumbers alongside. If you like, drizzle a little of the liquid from the bowl of cucumbers over the meat.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here is another alternative to Asian takeout. This meal is both filling and delicious. The cucumbers give the dish a nice crunch and a healthy alternative to sauerkraut, noodles or rice. If you don't have pork tenderloin, pork chops will work just as well. You don't have to put the pork chops in the oven; you can broil them or cook them in a skillet and sauté them for 4-5 minutes on each side with the puree mixture on the pork. I highly recommend adding 2 minced garlic cloves to the puree because garlic always makes everything taste better. I also highly recommend seasoning the pork with salt and pepper to taste. One bite of this meal and you'll think twice about ordering takeout. I highly recommend using dark sesame oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com

 

 

Ginger Chicken Salad in Cucumber Cups

Ingredients:

• 1 large (6 oz.) boneless, skinless chicken breast half
• 2 large English Cucumbers (9 inches long
• 1 tsp. grated lime zest
• 2 1/2 tbsp. fresh lime juice (1 large lime)
• 4 tsp. canola or extra-virgin olive oil
• 1 tsp. dark sesame oil
• 1 tsp. minced, peeled fresh ginger
• salt
• freshly ground black pepper
• slivers of lime zest and red bell peppers, for garnish (optional) 

Makes 16 cucumber cups (4 per Serving)

1. Place the chicken breast in a small saucepan with just enough water to cover. Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, about 8 minutes. Remove the pan from the heat and let the chicken stand in the cooking water for 10 minutes.
2. Meanwhile, cut each cucumber crosswise into 8 rounds (about 1 inch thick). With a melon baller or small spoon, scoop out some of the seedy centers to make cups, taking care not to go through the bottoms.
3. In a medium bowl, stir together lime zest, lime juice, canola or olive oil, sesame oil, and ginger.
4. When cool enough to handle, pull the chicken into small shreds and add to the lime dressing. Stir to combine and season with salt and pepper.
5. Fill the cucumber cups with chicken salad (a scant tablespoon each) and garnish with slivers of lime zest and bell peppers, if desired.

WW POINT VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This dish puts a sophisticated Asian take on chicken salad. This little treats can be served as starters, snacks or even as a light lunch or dinner. I think it's an elegant dish to serve company or to bring to a party or gathering. I really loved this dish because it was colorful and filling. The combination of lime and ginger mixed with sesame oil and canola oil gives your taste buds a real zing. You can also cook the chicken by seasoning it with salt, freshly ground black pepper, and minced garlic, sautéing it on a hot skillet with canola or olive oil, cool it after it's been cooked and the chicken can be shredded and stuffed into the cucumbers. The chicken, cucumbers and red bell peppers will quickly fill you up because they are filling and REALLY that good. If you want flavored olive oil, I highly recommend using dark sesame oil and Lime-Infused Olive Oil from The Imperial Olive. For more information, visit www.TheImperialOlive.com.

Almond-Jam Bars

Ingredients:

• 1 cup unbleached almonds (5 oz.)
• 1/4 cup granular sugar substitute
• 1/4 tsp. salt
• 1 large egg white
• 1/4 cup sugar-free jam

Makes 27 bars (3 per Serving)

1. Heat the oven to 375 F. Line a large baking sheet with parchment paper.
2. in a food processor, process the almonds, sugar substitute, and salt until finely ground. Add the egg white and process until the mixture forms a paste.
3. Transfer the dough to the baking sheet and shape into a 14 X 2-inch log. with a moistened thumb, make a 1/4-inch-deep trench down the length of the log. Bake for 12-15 minutes, until lightly golden and set.
4. A few minutes before the log comes out of the oven, in a small saucepan, heat the jams over low heat until melted.
5. Once the log is baked, immediately spoon the jam along the trench. Cool the log on the baking sheet for 10 minutes before cutting crosswise on an angle into 27 bars, each a scant 1/2 inch thick.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This may look complicated but it's not. I like to think of this treat as a healthy take on PB&J for dessert. There's no peanut butter in this recipe but the ground almonds and any flavor jam will do. ground almonds take the place of  flour so this is probably gluten-free. These bars actually make a nice sweet treat that can be enjoyed anytime of the day. Claire Robinson would enjoy these treats as well because it's a 5-ingredient fix.

 

Frozen Strawberry Dessert

Ingredients:

• 2 tbsp. mayonnaise
• 8 oz. reduced-fat cream cheese, softened
• 1 tbsp. lemon juice
• 1 package (10 oz.) frozen unsweetened strawberries, partially thawed
• 1 cup low-fat frozen whipped topping

Makes 6 Servings

 

In a medium bowl, gradually blend the mayonnaise and cream cheese; mix well. Add the lemon juice and strawberries, 1/4 cup at a time. Fold in the whipped topping. Evenly divide the mixture into 6 fluted molds and freeze for 2 hours, or until firm. Serve as a sweet dessert salad.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call a healthy alternative to cheesecake. It feels and tastes like cheesecake in a dish. This dessert has a nice flavor to it and will cool you down in the hot weather and satisfy you after a big meal. I highly recommend swapping sour cream in place of the mayonnaise because you can taste the mayonnaise and the sour cream gives the strawberries and cream cheese a little more rich texture. I also recommend adding a touch of vanilla extract for a sweeter taste. You can use any kind of berry in this recipe wit hthe changes I suggested and it will be a delicious sweet treat. 

Moroccan Couscous

Ingredients:

• 1/2 cup whole-wheat couscous
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• pinch cayenne
• 1 tomato, chopped
• 1/3 cup minced red onion
• 1 tbsp. extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 3 tbsp. fresh parsley

Makes 4 (1/2-cup) Servings

1. Prepare couscous according to package directions.
2. In a small bowl, combine cumin, paprika, cinnamon, salt, pepper, and cayenne.
3. Fluff cooked couscous with a fork. Add cumin mixture, tomato, onion, oil and lemon juice; stir to combine. Divide among 4 plates, sprinkle with parsley, and serve warm.

WW POINTS VALUE:  2 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be intimidated by this side dish. It may not look pretty but it taste delicious. This side dish is packed with heat and flavor and leave a nice aftertaste in your mouth. Plus, it smells good too. The spices give the couscous heat and the lemon juice cools it off. Serve this couscous with any protein and your meal will be deliciously filling.

 

Moroccan Chicken Kebabs

Ingredients:

• 1 tbsp. lemon juice
• 2 tsp. grated  peeled fresh ginger
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• pinch of cayenne
• 1 1 /2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 small zucchini, cut into 12 (1 1/2-inch) pieces
• 8 cherry tomatoes
• 1/2 tsp. salt
• freshly ground black pepper

Makes 4 Servings

1. Combine the lemon juice, ginger, cumin, coriander, cinnamon, and cayenne in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 1 hour or up to 4 hours.
2. Spray a broiler rack with extra-virgin olive oil spray; preheat the broiler. Alternately thread the chicken and vegetables onto 4 (8-inch) metal skewers; sprinkle both sides evenly with the salt and pepper and spray with extra-virgin olive oil nonstick spray. Broil the kebabs 4 inches from the heat, turning occasionally, until the chicken is cooked through and browned, 10-12 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish takes on a new take on kebabs. They're full of heat and flavorful spices and will quickly fill you up. They are also succulent and juicy. I highly recommend serving a side of couscous for an authentic Moroccan flare and it will look and taste elegant.