Braised Pork Rolls

Ingredients:

• 1/2 cup chopped fresh parsley
• 1/3 cup grated Parmesan cheese
• 1 tbsp. + 1 tsp/ nonpareil capers, rinsed
• 3 garlic cloves, minced
• 1 tsp. grated lemon zest
• 4 boneless center-cut pork chops (5 oz. each, about 3/4-inch thick)
• 3 tbsp. sorghum flour
• 1 tbsp. extra-virgin olive oil
• 3/4 cup gluten-free low-sodium chicken broth
• 2 tbsp. no-salt-added tomato paste

Makes  4 Servings

1. In a small bowl, combine parsley, Parmesan, capers, garlic, and lemon zest.
2. With a sharp knife, slice each chop in half horizontally to make 8 thinner chops. Working wit hone piece at a time, place between 2 sheets of wax paper or plastic wrap and use a meat mallet or a small skillet to pound each to a 1/8-inch thickness.
3. Divide the parsley mixture evenly among the 8 cutlets, pressing down and leaving a 1/4-inch border all around. Starting at one short end, roll the cutlets up. Press on the rolls to seal. Using 2 tablespoons of the flour, sprinkle the rolls evenly all over.
4. In a large skillet, heat the oil over medium heat. Add the pork, seam-side up, and cook until browned, about 2 minutes. Turn the pork, seam-side down, and add the broth and tomato paste to the pan, stirring to combine. Bring to a boil, then reduce to a smmer. Cover and cook until the pork is cooked through but still juicy, about 7 minutes.
5. With a slotted spoon, transfer 2 pork rolls to each of 4 serving plates, leaving the heat on under the sauce.
6. In a small bowl, whisk together 2 tablespoons cold water and the remaining 1 tablespoon flour. Whisk the flour mixture into the sauce in the pan and simmer until lightly thickened, about 2 minutes. Spoon 2 tablespoons of the sauce over each serving.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is an elegant Italian dish you won't find at a restaurant but you can make this at home any night of the week. The combination of capers, Parmesan cheese, parsley, garlic, and lemon zest is certainly the perfect taste of Italy mixed in with chicken broth and tomato paste. If you're not going gluten-free, you can use whole wheat flour or all-purpose flour and your meal will be just as tasty.

Eggplant 'Spaghetti' Sauce

Ingredients:

• 1 small eggplant, cut lengthwise into 1/2-inch slices
• 1 tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 (28 oz.) plum tomatoes
• 2 tbsp. tomato paste
• 2 tbsp. chopped fresh basil

Makes 4 Servings (5 cups total)

1. Preheat the broiler.
2. Lightly coat the eggplant slices with olive oil cooking spray. Place on a broiler-pan rack and broil until egg plant slices are brown on both sides.
3. Heat the oil in a 3-qruart saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until tender. Stir in the tomatoes (with juice), tomato paste, and basil. Cook, stirring to break up the tomatoes, for 5 minutes, or until the mixture begins to boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, for 15 minutes. Add the eggplant, stir to combine, and simmer for another 5 minutes. (Keeps covered in the refrigerator for 1 week.)

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a new take on spaghetti and it is so good. This recipe was originally created to serve over cooked spaghetti squash but this sauce is so good you can serve this over chicken, pasta, meatballs, fish, vegetables and even as a pizza sauce. This sauce is so rich and flavorful you will never buy jarred sauce again. I do highly recommend pureeing the sauce after it's been cooked to make it thick and hearty so it will be easy to enjoy.



Turkey Breast Stuffed with Spinach & Ricotta

Ingredients:

• 4 garlic cloves, minced
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 (10 oz. package) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup part-skim ricotta cheese
• 3 tbsp. Parmesan cheese
• 1 large egg
• 1 tsp. grated orange zest
• 1/2 tsp. freshly ground black pepper
• 1 boneless, skinless, turkey breast half (2 lbs.)
• 1 tbsp. fresh orange juice
• 1/2 tsp. paprika
• 1/2 tsp. salt.

Makes 6 slices (2 slices per serving)

1. Preheat the oven to 375° F.
2. In a small saucepan, combine the garlic and 1 tablespoon of the oil. Heat over low heat until the garlic is fragrant and is just beginning to sizzle, about 2 minutes. Remove the pan from the heat, add the spinach (shredding it as you do so), and stir to coat with the oil. Let cool slightly.
3. In a medium bowl, combine the ricotta, Parmesan, egg, orange zest, and pepper. Add the spinach mixture and stir to combine.
4. With the pointed end of the turkey breast facing you, make a lengthwise and horizontal cut into the thicker side. Slice through the breast, cutting almost to, but not through, the opposite side. Open the turkey up like a book and pound lightly to an even thickness.
5. Spread the ricotta-spinach mixture over the turkey, leaving a 2-inch birder all around. Roll the turkey up as best as you can ( it will not be even piece of meat) and tie in several places with kitchen twine. Use small wooden skewers to pin closed any tears or holes (there will definitely be some).
6. Place the turkey on a rack set over a small roasting pan or baking pan. Pour 1/2 inch of hot water into the bottom of the pan and cover the pan with foil. Roast the turkey for 30 minutes.
7. Meanwhile, in a small bowl, combine the orange juice, paprika, salt, and remaining 2 teaspoons oil.
8. Uncover the turkey, brush with the orange juice mixture, and roast the turkey is cooked through and an instant-read thermometer inserted in the middle of the stuffing registers 140° F, about 15 minutes longer. Transfer the turkey to a cutting board, tent with foil, and let stand for 15 minutes before cutting into 12 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. This is a great comfort meal that can be made and enjoyed on the weekend to warm your heart and soul. The spinach and ricotta filling tastes like a side dish but without all the fat and has all the flavor. The orange juice and orange zest give this dish an extra kick of zing to it. You can use lemon juice and zest in place of the orange juice and zest and you dish will still be delicious. You can also use cottage cheese in place of ricotta cheese too. I highly recommend serving this dish to company whether it's a main course or buffet-style and it will be enjoyed by everyone.

Smashed Tomatoes

Ingredients:

• 4 cups grape tomatoes
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp. crumbled dried rosemary
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. coarse kosher salt
• 1 tsp. anchovy paste (optional)

Makes 4 Servings (1/2 cup per serving)

1. Preheat the oven to 400° F.
2. In a 9 x 13-inch baking pan, toss the tomatoes with the oil, garlic, rosemary and pepper. Sprinkle with the salt and toss to combine.
3. Roast until the tomatoes start to collapse, about 15 minutes (timing will vary depending on the size of the tomatoes). Gently smash with a fork and continue to roast until the tomatoes are very tender and soft, about 10 minutes longer. Stir in the anchovy paste (if using) and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. Tomatoes are great with any protein at any meal. Grape tomatoes have intense flavor but you can use cherry, roma or any kind of tomatoes in this recipe and the side dish will be delicious. Oven roasted tomatoes mixed in with garlic and herbs has a nice aroma to it.

Mushrooms & Shallots a la Grecque

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3 shallots, minced
• 1/4 tsp. coriander seeds
• 1/4 tsp. dried thyme
• 1 bay leaf
• 1 lb. button mushrooms
• 2/3 cup dry white wine
• 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4  Servings (3/4 cup per serving)

1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots, coriander, thyme, and bay leaf. Cook until the shallots and seasonings are very fragrant, 2-3 minutes.
2. Add the mushrooms, wine, lemon juice, salt, and pepper. Bring to a high simmer and cook until the mushrooms are slightly tender, about 6 minutes.
3. Remove from he heat and let cool in the cooking liquid. Transfer to a serving bowl and serve at room temperature or chilled.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solution Cookbook.  Mushrooms a la Grecque is a classic French dish that translates to "in Greek fasion." This dish is a cross between a vegetables side and a salad. This dish takes 15 minutes to make and can be served alongside chicken, steak, or any kind of protein. Even though many people use the term button mushrooms to mean white mushrooms, the original meaning is a very small mushroom in classic French cooking. These mushrooms are delicious  and they can hold up to 2 weeks in the refrigerator.

Omelet

Ingredients:

• 8 large eggs, beaten
• 2 tbsp. milk
• 2 tsp. butter
• 2 tbsp. Parmesan cheese
• 2 cups vegetable filling (see variations)
• nonstick cooking spray as needed
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine eggs and milk. Season well with salt and pepper.
2. Heat an 8-inch pan over medium-low heat. Spray well with nonstick cooking spray and add 1/2 teaspoon butter. Let butter melt; then pour in 2 ounces of eggs (approximately 2 eggs). Tilt pan to evenly distribute the eggs. Stir gently for 30 seconds as the eggs start to set; then spread over the bottom of the pan in an even layer. Sprinkle with Parmesan cheese.
3. Spread warm filling on one side of the eggs. When the eggs are just set and a little runny, fold the side of egg without the filling over the side with the filling. Slide onto a warm plate.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. Omelets are very easy to make and can be enjoyed for breakfast, lunch or dinner. The key to a fluffy omelet is adding a touch of milk and cheese because they make the eggs rich and creamy. Salt and pepper are added to the omelet to add flavor. Once you get the hang of this technique, you'll be making these omelets on a regular basis.

 

Note: This recipe appears in the New Sonoma Cookbook.

Artichoke & Red Pepper Filling

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/4 cup red onion, julienne
• 1 1 /2 cup frozen artichoke hearts, thawed
• 2 tsp. garlic, chopped
• 1/2 cup roasted red peppers, diced
• 1 tbsp. basil, chopped
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a sauté over medium-high heat. Add olive oil, red onion, and artichokes. Season with salt and pepper. Sauté until lightly brown.
2. Add garlic and red peppers. Cook until garlic is aromatic. Stir in basil.
3. Use filling in omelet; fold over and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and easy filling that is full of Mediterranean flare. This filling will quickly fill you up and leave you fully satisfied. The combination of artichokes and red peppers goes so well with eggs you'll eat this filing again and again.