Seared Beef Tenderloin with Orange and Olives

Ingredients:

• 12 oz. beef tenderloin, cut into 4 steaks (each about 3/4-inch thick)
• 4 large oranges
• 2 tsp. fennel seeds, crushed
• 2 tsp. black peppercorns, crushed
• 1/4 tsp. salt
• 3 tbsp. extra-virgin olive oil
• 1/2 cup red onion, finely chopped
• 1/4 cup pitted Kalamata olives, quartered
• 1/4 cup flat-leaf parsley, chopped
• 2 tbsp. lemon juice
• 1 garlic clove, minced
• 1/2 tsp. paprika
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season beef with salt and pepper. Let sit for 15 minutes.
2. Finely shred enough orange peel to make 2 teaspoons. In a small bowl, combine orange peel, fennel seeds, peppercorns, and salt. Sprinkle mixture evenly over beef. 
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat; add the meat. Reduce until desired doneness (135 F for medium-rare or 145 F for medium), turning once. Slice meat across the grain into thin slices.
4. Meanwhile, peel oranges, removing all of the white pith, Section oranges. In a large bowl, combine orange sections, red onion, olives, parsley, lemon juice, the 2 remaining tablespoons olive oil, garlic, and paprika. Stir gently to combine.
5. Add arugula to orange mixture; toss to combine. Divide arugula mixture among four dinner plates. Serve with sliced meat.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the New Sonoma Cookbook. This dish takes on vibrant flavors of citrus, olives and herbs. The beef is flavorful and juicy. If you don't want to sear the beef, grill it instead and it will be just as flavorful and juicy. The salad adds a lot of juicy flare to the dish. You can also use lamb in place of the beef and replace the arugula with spinach or kale and the dish will still be delicious. 

Key West-Style Roasted Chicken Salad

Ingredients:

• 3 tbsp. key lime juice
• 2 tbsp. taco sauce
• 2 tsp. extra-virgin olive oil
• 3/4 tsp. salt
• 3 cups sliced deli roast chicken breast
• 1 bunch arugula, torn
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• 1/2 cup chopped fresh cilantro

Makes 4 Servings (1 1/2 cups per serving)

Whisk together lime juice, taco sauce, oil, and salt in a serving bowl. Add the remaining ingredients and toss to coat evenly.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW in 20 Minutes Cookbook. This salad makes a flavorful and filling meal on a hot summer day. If you don't have deli roast chicken on hand, grill a chicken breast seasoned with salt and pepper, slice it and toss it in with the salad. Homemade taco sauce can be made up of ground chili powder, and cumin, garlic, salt, freshly ground black pepper and some pureed tomatoes and the sauce will be delicious. If you don't have arugula on hand, use kale or spinach and the salad will be just as flavorful and healthy. 

Grilled Chicken Gyros with Bell Pepper

Ingredients:

• 1 large red bell pepper, quartered
• 2 tsp. extra-virgin olive oil
• 1 large garlic clove, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 4 (1/4 lb.) thin-sliced boneless, skinless chicken breasts
• 4 (7-inch) whole wheat pocketless pita breads, warmed
• 1 large Kirby cucumber, halved lengthwise, sliced
• 1/2 small red onion, sliced
• 1/2 cup plain fat-free Greek yogurt

Makes 4 Servings (1 filled pita per serving)

1. Spray nonstick ridged grill pan with canola spray; set over medium heat. Place bell pepper in pan and grill, turning occasionally, until tender and browned, about 10 minutes.
2. Meanwhile, whisk together oil, garlic, cumin, oregano, salt and cayenne in a large bowl. Add chicken and turn to coat. Transfer chicken to pan and grill, turning once, until chicken is browned and cooked through, 5-6 minutes.
3. Transfer bell pepper and chicken to cutting board and cut into strips. Top pitas evenly with chicken, bell pepper, cucumber, onion, and yogurt. Roll up pitas and serve immediately.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. A gyro a staple of Greek cuisine that is traditionally made of pork, chicken, or lamb and served in a wrapped pita with onion, tomato, tzatziki sauce and sometimes French fries. These gyros are healthier and more filling and flavorful (in my opinion) because the chicken and vegetables are grilled. This gyro also has a little crunch to it thanks to the cucumber and onion. This treat is flavorful and filling and make a great lunch or dinner any day or night of the week. 

Panzanella Salad

Ingredients:

• 3 thin slices whole-grain bread, cut into 3/4-inch cubes
• 1 small garlic clove, minced
• 1/8 tsp salt
• 3 tbsp extra-virgin olive oil
• 3 tbsp red wine vinegar
• 3/4 lb. hearts of romaine lettuce, chopped (8 cups)
• 2 large tomatoes, cut into chuncks
• 1 small red onion, thinly sliced
• 1/2 cup packed fresh basil leaves
• freshly ground black pepper

Makes 6 (1 1/2-cup) Servings

1. Heat oven to 350 F. Place bread cubes on a baking sheet; bake until golden and lightly toasted, about 12 minutes. Cool completely.
2. Meanwhile, mash garlic and salt together in a small bowl. Add oil and vinegar, and whisk to combine.
3. Combine lettuce, tomatoes, onion, basil, and toasted bread cubes in a large bowl. Toss with dressing. Season to taste, and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This salad is a compliment to Tuscany: it's earthy, fresh and flavorful. The secret is in the dressing. If you don't have romaine lettuce on hand, spinach, kale and/or arugula will work just as well. Those leafy greens go very well with tomatoes. 

Cheese Ball

Ingredients:

• 3/4 cup low-fat sharp cheddar cheese
• 3/4 cup no-salt-added, reduced-fat cottage cheese
• 1 tbsp. Dijon mustard
• 1/8 tsp. cayenne pepper
• 1 (8 oz.) package fat-free cream cheese, cut into quarters, at room temperature
• 1 tbsp. each dried basil, oregano, marjoram, coriander, paprika
• salt
• freshly ground black pepper
• 1/2 cup chopped fresh parsley

Makes 16 Servings (2 tablespoons per serving)

1. In a food processor, pulse the cheddar cheese, cottage cheese, mustard, and cayenne until  very smooth, about 2 minutes. Add the cream cheese, herbs, salt and pepper; process until smooth, scraping down the sides of the bowl as needed. Scrape with a spatula onto a large sheet of  plastic wrap.
2. Wrap the plastic around the cheese mixture and shape it into a 4-inch ball or 7-inch-long log with your hands. Refrigerate until firm, at least 3 hours or overnight.
3. Just before serving, sprinkle half of the parsley in a circle onto a sheet  of plastic wrap. Unwrap the cheese ball or log and place onto the parsley. Sprinkle the remaining parsley on top and press to help leaves adhere. Carefully roll any uncoated areas in the loose parsley, and smooth the shape, if needed. Place on a serving plate and serve with cut up vegetables of your choice.

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW New Complete Cookbook. These treats make a great appetizer or snack. These treats are cheesy and flavorful. The original recipe called for a .9-oz. package of dry vegetable soup/recipe mix but I use a combination of dry herbs and spices such as basil, oregano, coriander, marjoram and paprika and the cheese balls were just as flavorful and spicy. These cheese balls are also spreadable for crackers and bread too. 

Tandoori Lamb with Almond-Apricot Couscous

Ingredients:

• 3/4 cup plain fat-free yogurt
• juice of 1 lime
• 1/2 small onion, quartered
• 1 tbsp. minced peeled fresh ginger
• 2 large garlic cloves, minced
• 1 tbsp. paprika
• 1 tsp. ground coriander
• 1/4 tsp cayenne 
• 1 (2 lb.) boneless leg of lamb, butterflied and trimmed
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup whole wheat couscous
• 1/3 cup sliced almonds, toasted
• 1/2 cup chopped dried apricots

Makes 8 Servings (4 slices lamb & scant 1/2 cup couscous per serving)

1. Stir together yogurt, lime juice, onion, ginger, garlic, paprika, coriander, and cayenne in a small bowl.
2. Place lamb on work surface; with meat mallet or rolling pin, pound to even thickness. Put lamb in large shallow baking dish and spread yogurt mixture all over. Cover dish with plastic wrap; refrigerate at least 1 hour or up to 4 hours.
3. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepared medium-high fire using direct method. 
4. With paper towel, wipe excess yogurt mixture from lamb; sprinkle with salt and pepper. Place lamb on grill rack and grill, turning, until instant-read thermometer inserted into the thickest part of lamb registers 145 F for medium, about 25 minutes. Transfer to cutting board and let stand for 10 minutes.
5. Meanwhile, cook couscous according to package directions. Transfer to serving bowl and top with almonds and apricots. Cut lamb across grain into 32 slices. Serve with couscous.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. This exotic dish is a wonderful dish to dinner. You  can use any cut of lamb in this recipe and the meal will still be delicious. This lamb dish is spicy and flavorful it will melt in your mouth. The side of couscous goes well with the lamb for cooling the spice of your taste buds. Couscous is a granular semolina and a staple of North African cuisine. The sliced almonds and sliced apricots add a touch of flavor to the couscous and go well with the lamb. 

Endive Spears with Walnut Goat Cheese

Ingredients:

• 1/4 cup walnuts
• 2 small heads Belgian endive
• 1 (3 1/2 oz.) package goat cheese, softened at room temperature
• 1 tbsp. minced shallot
• 2 tsp. chopped fresh chives
• 1/8 tsp. salt
• freshly ground black pepper

Makes 6 (3-piece) Servings 

1. Heat oven to 275 F. Place walnuts on a baking sheet and bake until fragrant and lightly toasted, about 10 minutes. Remove from oven; cool and finely chop.
2. Trim the base of endive heads and separate in to leaves. Set aside the 18 largest leaves; save the remainder for another use.
3. Stir together walnuts, goat cheese, shallot, salt, and a pinch of pepper in a small bowl. Spoon rounded teaspoons of the goat cheese mixture onto the wide ends of the endive slides. Transfer to a platter and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. These little French hors d'oeuvres are a wonderful treat. They are creamy, flavorful and delicious. Toasting the walnuts gives the goat cheese filling a nice aromatic flavor with the addition of the minced shallot and chives. Spoon the goat cheese filling onto a nice, crisp piece of endive and you have a sophisticated appetizer at your next gathering.