Argentina-Style Steak and Sauce

Ingredients:

• 1 cup lightly packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup lightly packed cilantro leaves, chopped
• 1 tbsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1 (1 lb.) top round steak, trimmed
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Spray grill rack with nonstick spray. Preheat grill to medium-high of prepare medium-high fore using direct method.
2. Meanwhile, to make the sauce, combine parsley, cilantro, vinegar, 1/4 teaspoon of salt, and the pepper flakes in a serving bowl. Add enough cold water to give the mixture a saucy consistency, if needed.
3. Sprinkle steak with remaining 1/4 teaspoon salt and the black pepper. Place steak on grill rack and grill until instant-read thermometer inserted into center of steak registers 145 F for medium, about 6 minutes per side.
4. Transfer steak to cutting board and let stand for 10 minutes. Thinly slice steak across grain into 12 slices. Serve with sauce.

WW POINTS VALUE: 5 pts.

Note: This recipe appear in the WW New Complete Cookbook. This is what I call a restaurant quality meal. Who doesn't love a grilled steak with a homemade sauce once in a while? If you really want to make this meal filling, serve a baked potato and/or grilled vegetables alongside the steak to make the meal complete.

Bulgur-Beef Meatballs in Cinnamon-Scented Tomato Sauce

Ingredients:

• 1 lb. lean ground beef
• 3/4 cup + 2 tbsp. finely chopped fresh flat-leaf parsley
• 1/2 cup coarse bulgur
• 4 scallions finely chopped
• 1/4 cup fat-free egg substitute or 1 large egg beaten
• 4 garlic cloves, minced
• 4 tsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 large red onion, chopped
• 1/8 tsp. ground cinnamon
• 1 (14 1/2 oz.) can diced tomatoes
• 2 cups reduced-sodium chicken broth

Makes 6 Servings (4 meatballs & generous 1/2 cup sauce per serving)

1. Mix together beef, 3/4 cup of parsley, the bulgur, scallions, egg substitute, 2 teaspoons of garlic, 2 teaspoons of oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a large bowl. With damp hands, shape beef-bulgur mixture into 24 (1 1/2-inch) meatballs.
2. Heat remaining 2 teaspoons oil in large Dutch oven over medium-high heat. Add onion and cook, covered, stirring, until golden, about 6 minutes. Add remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and the cinnamon; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and boil 1 minute; stir in tomatoes. Add meatballs and broth and return to boil. Reduce heat and simmer, covered, until meatballs are cooked through, about 20 minutes.
3. With a slotted spoon, transfer meatballs to platter; keep warm. Bring sauce to boil. Cook, stirring occasionally, until reduced to 2 1/2 cups, 5-6 minutes. Remove Dutch oven from heat; return meatballs to pot and gently stir until coated with sauce. Sprinkle with remaining 2 tablespoons parsley.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are a new take on meatballs and they are quite tasty. They are full of flavor and they are succulent and juicy. If you don't have ground beef on hand, use ground turkey and the meatballs will be just as tasty. I do highly recommend pureeing the dice tomatoes and adding a touch of tomato paste to make the tomato sauce thicker. 

Grilled Stuffed Veal Chops

Ingredients:

• 4 (8-10 oz.) bone-in veal chops, about 1 inch thick
• 2 tsp. extra-virgin olive oil, plus extra for grill
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup crumbled reduced-fat feta cheese (1 oz.)
• 1/4 cup roasted red bell peppers (from a jar)
• 1 tsp. dried basil

Makes 4 Servings

1. Heat a grill or grill pan to medium-high.
2. With a sharp paring knife, carefully cut a slit into the side of 1 veal chop to make a pocket for the filling, leaving a 1-inch border on three sides. Repeat with remaining chops. Rub chops with 2 teaspoons oil and season with salt and pepper.
3. Combine cheese, bell peppers and basil in a small bowl. Spoon about 2 tablespoons into each chop. Brush grill with oil and grill chops 5 minutes per side for medium. Serve hot.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is what Mediterranean on the grill tastes like: Delicious! Grilled veal is delicious when it's done right. The peppers and cheese makes the veal more flavorful. You can use any kind of cheese such as goat cheese, gorgonzola, mozzarella, Asiago or any other Mediterranean flavored cheese and your chops will still be delicious. You can even use pork chops in place of the veal chops and the meal will still be tasty. 

Grouper with Salsa Verde

Ingredients:

• 8 oz. fresh or canned tomatillos
• 1/2 small onion, cut into chunks
• 1 garlic clove, peeled
• 1/2 fresh jalapeno, seeded
• 4 tsp. extra-virgin olive oil
• 1/3 cup cilantro (whole leaves and tender stems)
• 1 tbsp. fresh lime juice
• 1/2 tsp. salt
• 1/2 tsp; freshly ground black pepper
• 4 (6 oz.) skinless grouper fillets

Makes 4 Servings 

1. Heat the broiler.
2. Wash and husk the tomatillos, if using fresh. If using canned, drain well.
3. In a medium bowl, toss the tomatillos with the onion, garlic, jalapeno, and 2 teaspoons of the oil. Place the mixture on a broiler pan and broil 4 inches from the heat for 3-4 minutes, until the tomatillos are softened and lightly charred.
4. Leaving the broiler on, transfer the tomatillo mixture to a blender or food processor. Add the cilantro, lime juice, and 1/4 teaspoon of the salt and pepper. Puree until smooth.
5. Brush the grouper with the remaining 2 teaspoons oil and season with the remaining 1/4 teaspoons of the salt and pepper. Transfer to the same broiler pan and broil for 5 minutes, or until fish is just cooked through and flakes when tested with a fork.
6. Transfer the fish to 4 plates and top each fillet evenly with the salsa verde. Serve hot.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Broiled or grilled fish is absolutely delicious when it's done right. You can grill the fish and tomatillos, onions and jalapenos if you don't want to use your broiler and the fish and salsa verde will still taste delicious. Grilling fish and vegetables is better because the food tastes just as flavorful and the cleanup is not as messy. 

Grilled Steak with Grilled Tomato Relish

Ingredients:

• 2 (6 oz.) sirloin steaks
• 2 medium tomatoes, halved lengthwise
• 2 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/4 cup chopped fresh basil or 2 tbsp. dried basil
• salt 
• freshly ground black pepper
• fresh basil sprigs (optional)

Makes 2 Servings 

1. Place the steak on a lightly greased grill 4"-6" above a solid bed of medium-hot coals. Cook, turning if needed, until evenly browned on the outside and a thermometer inserted in the center registers 145 F (for medium-rare). Cut to test for doneness (about 15 minutes).
2. Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tablespoon of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 more minutes).
3. While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil.
4. When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove).
5. When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil sprigs, if using. 
6. To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Book. This meal is another great way to kick-start your healthy lifestyle. You can have your steak and Italian and eat them too. Grilled steak goes great with grilled onions and tomatoes with an Italian flare. The meat literally melts in your mouth when it's cooked right as do the onions and tomatoes. 

Grilled Lamb Chops with Mixed Herb Pesto

Ingredients:

• 2 garlic cloves, peeled
• 1/2 cup lightly packed fresh basil leaves
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• grated zest of 1/2 of lemon
• 2 tbsp. water
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (5 oz.) loin lamb chops, about 1 inch thick, trimmed

Makes 4 Servings (1 chop & 1 generous tablespoon pesto per serving)

1. To make pesto, put garlic in a food processor and pulse until chopped. Add basil, parsley, and lemon zest; pulse until chopped. Add water, oil, and 1/4 teaspoon of salt and pepper; process until almost smooth. Transfer to serving dish.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
3. Sprinkle lamb chops with remaining 1/4 teaspoon salt and pepper and  place on grill rack. Grill, covered, until instant-read thermometer inserted into side of chop registers 145 F for medium, about 4 minutes per side. Serve with pesto.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Grilled lamb chops are delicious no mater how you season them. These lamb chops are flavorful, succulent and juicy they will literally melt in your mouth. Don't forget to serve grilled Yukon gold potatoes and grilled vegetables of your choice alongside the lamb chops to make your meal completely filling and flavorful.

Rack of Lamb with Herbed Crumb Topping

Ingredients:

• 1 (8-rib) rack of lamb (about 1 1 /2 lbs.) trimmed and frenched
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fresh bread crumbs
• 1 tbsp. Dijon mustard
• 2 tsp. chopped fresh tarragon
• 1 tsp. extra-virgin olive oil
• 1 small garlic clove, minced

Makes 4 Servings (1 double chop per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Sprinkle lamb with salt and pepper. place lamb on grill rack and grill, turning once, until nicely browned, about 10 minutes. Transfer to plate (leave grill on).
3. Stir together all remaining ingredients in small bowl, adding a little water to moisten, if needed. Press crumb mixture on meaty side of lamb; lightly spray crumb mixture with nonstick spray.
4. Return lamb, crumb side up, to grill rack and grill, without turning, until instant-read thermometer inserted into center of rack registers 145 F for medium, about 10 minutes. Transfer to cutting board and let stand 10 minutes. Slice between every other bone to make 4 double chops.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is so delicious no matter how you cook it. The combination of Dijon mustard, garlic, fresh herbs, olive oil and garlic on lamb is absolutely delicious. Grilled lamb is absolutely delicious. This lamb dish is so flavorful and juicy it literally melts in your mouth. Serve this dish to company and it will be the talk of the town.