Roasted Eggplant Stuffed with Beef

Ingredients:

• 2 eggplants (16 oz. each)
• 2 tbsp. extra-virgin olive oil
• 1/2 large onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 lb. extra-lean ground beef
• 1 1 /2 tsp. dried oregano
• 1/2 cup tomato sauce
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1.  Preheat the oven to 400 F.
2. Pierce the eggplant in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes, or just until tender. When cool enough to handle, lengthwise and scoop out the pulp, leaving a 1/2" to 3/4" shell. Set the shells aside. Chop the pulp and let drain in a colander in the sink.
3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 8 minutes, or until tender. Add the garlic and beef and cook, stirring to crumble the beef, for 5 minutes, or until no longer pink. Stir in the eggplant pulp, oregano, and tomato sauce. Reduce the heat to low and cook, stirring occasionally, for 15 minutes, or until thick. Stir in 1/4 cup of the cheese, salt, and black pepper.
4. Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them. Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil. Roast for 15 minutes, or until lightly browned on top.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Cookbook. The folks at South Beach have done it again with some great Italian comfort food. You can have your Italian comfort food and eat it too when you're kick starting your healthy lifestyle. Don't be intimidated by this dish; it actually tastes delicious. The eggplant mixed in with the beef, tomato sauce and vegetables is savory and filling. I highly recommend making this dish on a Sunday because Italian comfort food is best enjoyed when you have a relaxing afternoon to prepare and enjoy your meal.

Strawberry Meringue Mousse

Ingredients:

• 1 (1 lb.) container fresh strawberries, hulled and sliced
• 2/3 cup light sour cream
• 1 (12 oz.) container thawed frozen whipped topping
• 8 (2-inch) vanilla meringue cookies, coarsely crushed (generous 2 cups)

Makes 12 Servings (1 cup per serving)

1. Stir together strawberries and sour cream in a large bowl; gently fold in whipped topping just until blended.
2. Spoon 1/2 cup of strawberry mixture into each of 12 wine glasses or dessert dishes. Top each with 2 tablespoons mixture and sprinkle with remaining cookies.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what is called  a shortcut dish. It's a different take on mousse with a fruity flare to it. It's creamy, fruity and succulent at the same time. I highly recommend adding a teaspoon of vanilla extract when making the mousse for a more vanilla flavor. You can also use chocolate meringue cookies if you don't have access to vanilla meringue cookies for a more Neapolitan flavor.

Vietnamese Chicken Curry

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp. curry powder
• 1 tbsp. canola oil
• 1 cup onion, finely chopped
• 1 tbsp. garlic, minced
• 1 tbsp. ginger, chopped
• 1 tbsp. lemon grass or lemon verbena leaves, chopped
• 1/4 tsp. chile flakes or sambal oelek chile paste
• 1 cup carrots, sliced
• 1 (16 oz.) can low-sodium chicken broth
• 1 cup broccoli florets, blanched
• 1 cup light coconut milk
• lime juice to taste
• 1 tbsp. cilantro, chopped
• 2 cups cooked brown rice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Cut chicken into 2-inch pieces. Season with salt, pepper, and curry powder.
2. Heat a large Dutch oven or deep sauté pan over medium heat. Add oil and chicken. Cook until chicken is slightly browned on all sides but still raw. Remove chicken  from pan and reserve on a plate.
3. Add onion to the sauté pan and cook until just soft (deglaze with water if necessary). Add garlic, ginger, lemon grass, and chile flakes; cook until aromatic.
4. Add carrots and chicken broth. Bring to a simmer and cook for 5 minutes until the chicken is cooked through. Season with lime juice; stir in cilantro.
5. Serve with brown rice.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have come to really enjoy South East Asian cuisine. My dining companion does not like Asian cuisine but I do. I have never been to Vietnam or know much about Vietnamese cuisine but from what I have tried and cooked, it is delicious. Curry dishes are popular in Vietnamese cuisine. This dish is another ethnic comfort food to try and I think you will enjoy it. It's got protein and vegetables and the coconut milk makes this dish thick and enhances the flavor.  

Roasted Tri-Color Peppers & Red Onion

Ingredients:

• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 1 orange bell pepper, cut into 1 1 /2-inch pieces
• 1 large red onion, cut into 1/2-inch wedges
• 1 tbsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary or thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (3/4 cup per serving)

1. Preheat oven to 425 F. Spray large baking sheet with  nonstick spray.
2. Combine bell peppers and red onion in a large bowl; spray with nonstick spray and toss until coated. Add oil, rosemary or thyme, salt, and black pepper; toss until coated evenly.
3. Spoon vegetable mixture onto prepared baking sheet and spread to form single layer. Roast 10 minutes; turn vegetables. Roast until browned in spots and tender, 10-15 minutes longer.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. This colorful side dish can be enjoyed any night of the week for dinner. It goes great with any protein and it's very filling. This vegetarian side dish is gluten free and can be made ahead. Just prepare this dish as directed, transfer to an airtight container and let cool. Cover and refrigerate up to three days.

Glazed Bananas with Lime Cream

Ingredients:

• 2 tsp. grated lime zest
• 1/4 cup lime juice
• 3 tbsp. + 2 tsp. granular sugar substitute
• 1 tbsp. trans-fat-free margarine
• 2 medium bananas, peeled and sliced 1/2 inch thick
• 6 oz. nonfat plain Greek yogurt
• lime twists, for garnish, (optional)

Makes 4 Servings

1. In a large skillet, combine 1 1 /2 teaspoons of the lime zest, the lime juice, 3 tablespoons of the granular sugar substitute, and the margarine. Cook over low heat until the margarine melts. Add the bananas and cook, turning occasionally, until tender, about 4 minutes.
2. Meanwhile, in a medium bowl, stir together the remaining 1/2 teaspoon lime zest and remaining 2 teaspoons sugar substitute. Add the yogurt and stir to blend.
3. Divide the warm bananas and pan juices evenly among 4 dessert bowls. Spoon the yogurt alongside each serving and garnish with lime twists, if you like.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I call a sweet ending or a sweet treat. If you love banana cream pie and/or key lime pie, this treat is for you. This sweet treat is like eating key lime/banana cream pie without the fattening crust. The Greek yogurt adds creaminess to the dish and the lime juice and zest add zing. You can enjoy this quicka nd easy dish any day of the week.

Dijon Salmon Burgers

Ingredients:

• 3 pouches (6 oz.) boneless, skinless pink salmon
• 3 scallions, chopped
• 2 tbsp. chopped fresh dill or tarragon
• 1 tbsp. capers, drained and rinsed (optional)
• 1 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup reduced-fat mayonnaise
• 1 large egg
• 4 tsp. extra-virgin olive oil
• lettuce leaves, for serving
• sliced tomato, red onion, and cucumber, for toppings

Makes 4 Servings

1. In a medium bowl, combine the salmon, scallions, dill, capers (if using), lemon juice, mustard, salt, and pepper. Fold in the mayonnaise and egg. Cover and refrigerate for at least 30 minutes.
2. When ready to cook, form the salmon mixture into 4 (1-inch-thick) patties, pressing the mixture together so the patties are firm.
3. In a large, heavy skillet, heat the oil over medium-high heat. Add the patties and cook until well browned on both sides and just firm to the touch, about 6 minutes per side.
4. Serve each burger on a bed of lettuce with tomato, red onion, and cucumber for toppings, if desired.

WW POINTS VALUE: 7 pts. without bun, 10 pts. with bun.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you are craving a burger when you're trying to lose weight or are in the early stages of your healthy lifestyle, these burgers are for you. You don't have to have a greasy burger and be happy when you're on a diet. Fish burgers are actually delicious. These salmon burgers are very nice and filling. You can enjoy these burgers without the bun. The raw vegetables add flavor and texture to these fish burgers and will quickly fill you up. These burgers are great for lunch or dinner. Don't forget to add a touch of minced garlic to these burgers because garlic always makes food taste better.



Cajun Chicken Salad

Ingredients:

• 1 small red onion
• 1/2 cup plain fat-free yogurt
• 1/2 tsp. sugar-free Cajun seasoning
• 1 (1 lb.) head romaine lettuce, cut into 1-inch slices (8 cups)
• 1 medium cucumber, peeled, seeded, and thinly sliced
• 4 (6 oz.) boneless, skinless, chicken breasts, cooked and thinly  sliced
• salt
• freshly ground black pepper

Makes 4 (3 cup) Servings

 

Mince enough onion to equal 1 tablespoon and thinly slice the rest into rings. Whisk together yogurt, Cajun seasoning, and minced onion in a large mixing bowl. Add lettuce, cucumber, and onion slices, and toss to combine; season to taste with salt and pepper. Arrange salad on plates and top with sliced chicken.

 

WW POINTS VALLUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Here's another salad to help kick-start your healthy lifestyle. This salad is quick, easy and delicious. This salad uses homemade dressing that is tangy and delicious. The Cajun seasoning adds spice to the salad and the combination of cucumber, red, onion and romaine lettuce give the salad a nice crunchy texture. Plus, the vegetables quickly fill you up. Don't forget to season the chicken with salt, freshly ground black pepper and garlic for flavor when you cook the chicken.