Turkey Tacos

Ingredients:

• 1 1 /2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. salt
• 2 garlic cloves, minced
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• 1/4 tsp. cayenne
• 3/4 lb. ground turkey breast
• 1/2 cup water
• 1 tbsp. apple cider vinegar
• 1 1/2 tsp. granular brown sugar
• 4 (6-inch) taco shells or tortillas
• picked onions (optional)
• Pico de Gallo
• Easy Taco Fixin's (optional)

Makes 4 Servings

1. Stir together chili powder, cumin, paprika, salt, garlic, onion powder, oregano, and cayenne in a cup. Set aside.
2. Cook turkey in a large skillet over medium heat, breaking it up with a wooden spoon, until no longer pink, 3-5 minutes. Add spice mixture and the water, stirring until mixed well. Reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, 10-15 minutes. Stir in vinegar and brown sugar; simmer 3 minutes longer.
3. To assemble tacos, spoon 1/2 cup turkey mixture into each taco shell. Top each with 2 tablespoons pickled onion, 1/4 cup pico de gallo and taco fixin's of choice.



WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're ever craving tacos, make these! These tacos are better that what you would order at a fast food joint, taco truck or any Mexican restaurant. These tacos are so filling and flavorful you will forget they are good for you. These are great for lunch or dinner. They're even great for when you're watching a movie or for game day.

Joe's Mustard Sauce

Ingredients:

• 1 tbsp. + 1/2 tsp. dry mustard or more
• 1 cup mayonnaise
• 2 tsp. Worcestershire sauce
• 1 tsp. A1 Steak Sauce
• 1 tbsp. heavy cream
• 1 tbsp. milk
• salt
• freshly ground black pepper

Makes 1 Cup (1 tbsp. per serving)

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt and pepper. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 teaspoon more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Book. This sauce is from Executive Chef Andre Bienvenue of Joe's Stone Crab in Miami Beach. I've never been to Joe's Stone Crab but I would love to eat there someday and also visit other places in Miami as well. From what I've been told, the stone crabs at Joe's are served cold and are already cracked; they come with small metal cups of this mustard sauce and melted butter. This mustard sauce is rich in flavor with a touch of spice. It goes great with steak, chicken, pork, turkey, and salmon when they are grilled. The mustard sauce is also great with grilled vegetables too.

Broiled Tomatoes

Ingredients:

• 2 large red ripe tomatoes, halved horizontally
• salt
• freshly ground black pepper

Makes 2 Servings

 

Place the tomatoes on a broiler pan rack, cut sides facing up. Sprinkle with salt and pepper, if using. Broil for 7-10 minutes, until well-browned.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Book. Here are some more yummy side dishes to enjoy on Phase 1. These side dishes are quick, easy and flavorful. You can use almost any kind of tomato in this recipe are they will be delicious. You can use these broiled tomatoes with any kind of protein in your dinner and you will quickly be filled up and satisfied. These tomatoes will melt in your mouth and leave your taste buds happy.

Spinach-Stuffed Mushrooms

Ingredients:

• 1 (10 oz.) package frozen chopped spinach
• 1/8 tsp. salt
• freshly ground black pepper
• 8 large mushrooms
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil

Makes 8 Servings

1. In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach, garlic, salt and pepper. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, then chop off the stems.
2. Heat the oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4-5 minutes. Remove the mushroom caps to a heatproof serving platter.
3. Drain the spinach. Stir in the sautéed chopped mushrooms.
4. Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Book. These little treats make great side dishes at dinner alongside the protein of your choice. These sides are on Phase 1 but you can enjoy these treat on any phase of the South Beach Diet and you will be happy. They are flavorful and will fill yo up leaving satisfied.  I added  pinch of salt and minced garlic to the spinach for a touch more flavor. 



Yogurt Pancakes with Fresh Raspberry Sauce

Ingredients:

• 1 cup thawed frozen or fresh raspberries
• 1/4 cup + 2 tbsp. granulated sugar
• 1 tbsp. fresh lemon juice
• 1 1/3 cups whole wheat flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup plain yogurt
• 3/4 cup fat-free milk
• 1 large egg
• 1 tbsp. + 1/2 tsp. canola oil

Makes 4 Servings (3 pancakes & about 3 tbsp. sauce per serving)

1. To make the raspberry sauce, combine raspberries, 1/4 cup of sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring, until chunky sauce is formed, about 5 minutes. Transfer to serving bowl; set aside.
2. To make pancakes, whisk together flour, remaining 2 tablespoons sugar, the baking powder, baking soda, and salt in a large bowl. Whisk together yogurt, milk, egg, and 1 tablespoon oil in small bowl until blended well. Add yogurt mixture to flour mixture, stirring just until combined.
3. Coat large griddle or skillet with remaining 1/4 teaspoon oil. Set over medium heat. Pour 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, 2-3 minutes. Turn and cook until golden brown, about 2 minutes longer. Transfer pancakes to plate and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 12 pancakes. Serve with sauce.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love pancakes or waffles once in a while? If you're thinking about going out for breakfast, DON'T! You can make these delicious treat for breakfast, brunch or even dinner in 30 minutes or less and everyone will be happy. You can make these as pancakes or waffles and they will be fluffy and flavorful. I prefer waffles because waffles can be serve in equal proportions and waffles are easier to store in the freezer. The raspberry sauce can be made into blueberry, blackberry, strawberry, or cherry sauce with or without the sugar and the sauce will be delicious. I highly recommend eliminating the granulated sugar in the berry sauce because the points will be reduced and there are natural sugars in the berries that you don't need additional sugar in your breakfast.

Quinoa & Apple Breakfast Cereal

Ingredients:

• 1 cup quinoa, rinsed
• 1 tsp. canola oil
• 1 tbsp. unsalted butter
• 2 apples, peeled, cored, & cut into 3/4-inch chunks
• 2 cups water
• 1/4 cup fat-free milk
• 3 tbsp. granulated brown sugar
• 1/2 tsp. cinnamon & additional for sprinkling

Makes 4 Servings (2/3 cup per serving)

1. Put quinoa in medium bowl with enough water to cover and soak 5 minutes; drain in fine-mesh sieve, Rinse under cold water and drain again.
2. Heat oil in large skillet over medium heat. Add 1/2 tablespoon of butter and cook until melted and sizzling. Add apples and cook, turning occasionally, until softened and beginning to caramelize, 5-10 minutes; remove skillet from heat and keep warm.
3. Meanwhile, combine quinoa and 2 cups water in medium saucepan and bring to boil over medium-high heat; boil 1 minute. Reduce heat to low and simmer, covered, until quinoa is tender and liquid is absorbed, about 10 minutes. Remove saucepan from heat and fluff quinoa with fork. Stir in remaining 1/2 tablespoon butter, milk, brown sugar, and 1/2 teaspoon of cinnamon until butter is melted; stir in apples. Spoon evenly into 6 bowls and sprinkle with cinnamon.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meal Cookbook. This is a wonderful alternative to a traditional oatmeal. It's creamy and flavorful and will quickly fill you up. Quinoa is high in fiber and other nutrients. You can also add a touch of raisins, dried cherries, cranberries, and apricots to this cereal and it will still be good. if you don't finish this cereal, wrap it in plastic, put in the refrigerator, let it sit overnight and eat it for breakfast the next day and it will still be delicious. I highly recommend adding a touch of nutmeg along with the cinnamon for a more flavorful taste.

Grilled Swordfish with Meyer Lemons

Ingredients:

• 4 (5 oz.) swordfish steaks
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Meyer lemons, halved crosswise
• 8 tbsp. fat-free balsamic vinaigrette
• 1 (5 oz.) container baby kale
• 1 (10 oz. ) container cherry tomatoes, halved
• 1/2 small red onion

Makes 4 Servings

1. Sprinkle swordfish with salt and pepper. Brush swordfish and cut sides of lemons with 3 tablespoons of vinaigrette. Set grill pan over medium-high heat. When pan is very hot, place swordfish and lemons, cut side down, in pan. Grill until fish is just opaque in center, 2-3 minutes per side, and lemons are deeply browned on cut side, about 5 minutes.
2. Meanwhile, toss together kale, tomatoes, onion, and remaining 5 tablespoons vinaigrette in a large bowl. Divide salad evenly among 4 plates. Top with swordfish steaks and place 1 grilled lemon on half of each plate.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant fish dinner. It's quick, easy and delicious. I never liked fish as a kid but now I really love cooking and trying new fish. This meal taste better than what you would order at a restaurant. You can use diced tomatoes or spinach in this dish and will still be delicious. The combination of lemon and fish (of any kind) is heavenly delicious.