Spicy Crab Cakes with Whole-Grain Mustard Vinaigrette

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/4 cup celery, finely chopped
• 1 cup red or yellow bell peppers, finely chopped
• 1 tsp. garlic, finely chopped
• 1 lb. crab meat, cleaned, shells removed
• 1 tbsp. whole wheat bread crumbs
• 2 tbsp. scallions, finely chopped
• 1 tbsp. parsley, chopped
• 2 tbsp. low-fat mayonnaise
• 1/2 tbsp. Dijon mustard
• 1/2 tsp. sambal oelek or Tabasco sauce
• salt
• freshly ground black pepper
• 1/2 tsp. lemon juice
• 1 cup corn flakes or multigrain cereal, crushed
• nonstick cooking spray
• 1 lb. mixed greens
• 1/2 cup Whole-Grain Mustard Vinaigrette (see recipe)

Makes 4 Servings (2 (2 oz.) crab cakes per serving)

1. Preheat the oven to 450 F. Spray a baking sheet with nonstick cooking spray.
2. Heat a saute pan over medium heat. Add olive oil, celery, and peppers. Season with salt and pepper. Saute until celery is tender. Add garlic; cook until aromatic. Remove from saute pan and cool on a plate in the refrigerator.
3. Combine the crab meat, celery mixture, bread crumbs, scallions,  parsley, mayonnaise, mustard, and hot sauce in a bowl. Gently mix. Adjust seasonings with salt, pepper, and lemon juice.
4. Divide the mixture into 8 (2 oz.) balls. Lightly dredge in corn flakes. Place crab cakes on prepared baking sheet. Spray tops with nonstick spray or olive oil. Bake 8-10 minutes until heated through and slightly golden. If the cakes are warm, nut not browned, place under broiler for 1-2 minutes.
5. Toss salad greens with half the mustard vinaigrette. Season with salt and pepper.
6. Divide the salad greens evenly among 4 plates. Place 2 crab cakes on each salad and drizzle with the remaining mustard vinaigrette.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you enjoy eating crab cakes at a restaurant or a gathering, the you will love these. These crab cakes are flavorful and delicious you will want to share them with family and friends. Remember to be careful when mixing the crab cakes because you're taking them out of their shells. If you want a more flavorful and crunchy salad, add some julienned carrots or cucumbers and you will be full.

Whole-Grain Mustard Vinaigrette

Ingredients:

• 1 tbsp. shallots, minced
• 1 tbsp. lemon juice
• 2 tbsp. champagne vinegar
• 1 tbsp. whole-grain mustard
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. chives, chopped
• salt
• freshly ground black pepper

Makes 8 Servings (1/2 cup total, 1 tbsp. per serving)

 

Place the shallots in a bowl with a pinch of salt, lemon juice and vinegar. Allow to sit for 10 minutes. Add the mustard and whisk in the extra-virgin olive oil. Adjust the seasonings with salt and pepper. Stir in the chives.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful dressing that is full of zest and flavor and goes great with any fish, chicken, turkey, pork and in any salad. The combinations of mustard, lemon juice and olive oil is so heavenly delicious you will never but store-bought dressing again.

Chocolate Pie with Crispy Peanut Butter Crust

Ingredients:

• 3 tbsp. unsweetened natural peanut butter
• 2 cups toasted rice cereal
• 1 package (1 1/2 oz.) sugar-free reduced-calorie instant chocolate pudding mix
• 2 cups fat-free milk

Makes 8 Servings

1. Coat an 8 or 9-inch pie plate with cooking spray.
2. In a saucepan over low heat, warm the peanut butter until melted. Remove from the heat and stir in the cereal. Press the cereal mixture into the bottom and up the side of the pie plate. Freeze for 1 hour.
3. Prepare the pudding according to the package directions, using the milk. Immediately pour the pudding into the prepared pie crust. Refrigerate for at least 1 hour before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. If you love the combination of peanut butter and chocolate, then you'll love this dessert. This dessert is very easy to make on a Sunday afternoon and can be enjoyed throughout the week. The combination of chocolate pudding mixed with rice cereal and peanut butter is so delicious. You can use cashew or almond butter in place of the peanut butter if you want to try something different. I do highly recommend using the South Beach Pudding recipe if you want homemade chocolate pudding in this recipe because homemade pudding tastes better than the store-bought chocolate pudding.

White Wine Coolers

Ingredients:

• 16 oz. diet soda, lemon-lime variety, chilled
• 24 oz. white wine, Sauvignon Blanc, chilled
• 1/2 small navel oranges washed, unpeeled, cut into 8 half moons
• 2 Tbsp. mint leaves, sprigs (for garnish)

Makes 8 Servings ( 5 fluid oz. per serving)

 

Pour soda into a large pitcher; slowly pour in wine until well-combined. Pour into glasses; garnish each with an orange slice and mint sprig.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a nice, refreshing drink to enjoy during the summer season and in any warm climate no matter where you are. This refreshing beverage reminds me of Italy in the summer with all the flavors combined. You can use any flavored citrus soda and any citrus fruit such as grapefruit, blood orange, lemon or lime and your drinks will be delicious.



Turkey Antipasto Salad

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. minced red onion
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 (1lb.) head romaine lettuce, chopped (8 cups)
• 3/4 lb. roasted turkey breast
• 2 large roasted red bell peppers, cut into thin strips
• 6 oz. marinated artichoke hearts (about 8 pieces)
• 4 oz. reduced-fat provolone, mozzarella, or muenster cheese, sliced or cubed

Makes 4 (2 1/2-cup) Servings

1. Place oil, vinegar, onion, salt, and pepper in a small glass jar. Close tightly and shake vigorously.
2. Arrange lettuce, turkey, bell peppers, artichokes, and cheese on 4 plates, antipasto style (separated into piles). Spoon dressing over top and serve.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Antipasto means before the meal and is usually the first course of an Italian meal. Traditional antipasto meals can include cured meats, olives, pepperoncini, mushrooms, artichoke hearts, various cheeses, pickled meats and vegetables in oil or vinegar. The people at South Beach have made a classic Italian appetizer into a colorful salad that is deliciously filling. You can enjoy this salad for lunch or dinner. If you don't have marinated bell peppers or artichoke hearts and/or raw turkey or chicken, grill the meat and vegetables and your salad will taste just as delicious. If you're using turkey or chicken, season with salt, pepper and garlic and grill both sides alongside the vegetables 8-10 minutes and your salad will be just as delicious. You can also substitute arugula or spinach in place of the romaine and your salad will be even healthier.

Spanish-Spiced Turkey Meatballs

Ingredients:

• 4 100% corn tortillas (6 inch), torn into small pieces
• 1 1/4 lbs. gluten-free ground turkey breast
• 4 tbsp. no-salt-added tomato paste
• 1 tbsp. mayonnaise
• 2 tbsp. smoked paprika
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 3/4 tsp. dried oregano
• 1/2 tsp. salt
• 2 large eggs
• 2 cups gluten-free low-sodium chicken broth

Makes 8 Servings (3 meatballs per serving)

1. In a food processor, coarsely grind the corn tortillas. Transfer the tortilla crumbs to a large bowl.
2. Add the turkey, 2 tablespoons of the tomato paste, the mayonnaise, paprika, cumin, coriander, oregano, and salt to the bowl. Add the eggs and gently mix to combine. Using a small ice cream scoop or your moistened hands, gently shape into 24 meatballs.
3. In a large skillet, combine the broth and remaining 2 tablespoons tomato paste. Bring to a simmer over medium heat. Add the meatballs and cook, turning the meatballs as they cook, until firm all over and just cooked through, 5-7 minutes.
4. With a slotted spoon, transfer the meatballs to a platter or serving bowl. Increase the heat under the broth to medium-high and cook until the broth has reduced by half, about 5 minutes. Pour over the meatballs and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says you can't enjoy meatballs while you're on a diet or when you're on your healthy lifestyle? Meatballs don't always have to go with pasta and don't always come from Italy. These Spanish-style meatballs are great anytime, anywhere, anyplace. Who knew that crumbled tortillas could keep meatballs together? These meatballs also have spicy Spanish flavors of paprika, cumin and coriander and they make these treats delicious. If you don't have ground turkey on hand, used ground chicken or pork and they will taste just as delicious. Also, if you don't have chicken broth on hand, use dry white wine and your meatballs will really be tasty. Serve these treats to Iron Chef Bobby Flay and he will be impressed.

Garlic Bread

Ingredients:

• 1 1/2 Tbsp reduced-calorie margarine, melted
• 2 garlic cloves, crushed
• 1 Tbsp chives, chopped
• 1 Tbsp fresh parsley, chopped
• 4 slices Italian bread, (1 oz slices)
• 1 spray cooking spray, butter-flavored
• 3 Tbsp rosemary

Makes 4 Servings

1. Preheat oven to 400º F
2. Combine margarine, garlic, chives and parsley in a small bowl.
3. Cut each piece of bread in half (but not all the way through). Lightly coat inside of halves with butter-flavored cooking spray. Spread garlic mixture and place rosemary sprigs between halves. Wrap in foil.
4. Bake 10 minutes or until heated through. Serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who does not love garlic bread? You can have your garlic bread and eat it too. Fresh herbs are a great way to intensify the flavor of food and to cut back on the fat. Garlic always makes everything taste better so everyone will love this side dish. This side dish takes less than 20 minutes to make and will quickly become a favorite at the table.