Zesty Salad Nicoise

Ingredients:

Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 1 1/2 tsp. Dijon mustard
• 2 tsp. grated lemon zest
• 1 small garlic clove, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 24 pitted black olives, finely chopped (1/2 cup)

Salad:

• 1/2 lb. green beans, trimmed
• 3 (6 oz.) cans water-packed chunk light tuna, drained and flaked
• 1 (3/4 lb.) head romaine lettuce, cut into bite-size pieces
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 medium tomatoes, cut into 8 wedges each
• 2 hard boiled eggs, finely chopped

Makes 8 (2 cup) Servings

1. For the dressing: Whisk together oil, lemon juice, and mustard in a small bowl. Add zest, garlic, salt, pepper, and olives and whisk to combine. 
2.  For the salad: Bring a large saucepan of lightly salted water to a boil. Add beans and cook just until crisp-tender, 2-3 minutes. Drain in a  colander and immediately run under cold water for 1 minute to stop cooking.  Drain again and pat dry. Cut beans into 1-inch pieces. 
3. Mix tuna with 1/4 cup of the dressing in a medium bowl. In a large bowl, toss beans, lettuce, salt, and pepper with remaining dressing. Transfer to a serving platter. Spoon tuna mixture onto the center of the greens. Arrange tomato wedges around tuna, sprinkle with chopped egg, and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nicoise salad can be both filling and flavorful. This version of a Nicoise salad is both zesty and delicious. Don't be afraid of the tuna in this recipe. The tuna goes great with the vegetables and the dressing. The eggs and the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. I highly recommend using Kalamata olives in this recipe because Kalamata olives add a nice touch of zing to anything.   

Mushroom and Goat Cheese Quesadilas

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small Vidalia onion or other sweet onion, thinly sliced
• 2 garlic cloves minced
• 1 jalapeno pepper, seeded and minced
• 1 (10 oz.) package cremini mushrooms
• 1 (3 1/2 oz.) package sliced shiitake mushrooms
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. chopped fresh cilantro
• 1/2 cup crumbled reduced-fat goat cheese
• 1/4 cup reduced-fat cream cheese, softened
• 4 (7-inch) whole wheat flour tortillas
• 1/2 cup fat-free salsa

Makes 4 Servings (1quesadilla and 2 tablespoons salsa per serving)

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring frequently, until softened, about 4 minutes. Add mushrooms, salt  and black pepper; cook, stirring, until mushrooms are softened, 6-8 minutes. Remove from heat and stir in cilantro. 
2. Meanwhile, preheat broiler and spray large baking sheet with nonstick spray. Combine goat cheese and cream cheese in a small bowl. 
3. Spread 1 tablespoon cheese mixture onto each tortilla. Spoon one-fourth of mushroom mixture onto bottom half of each tortilla; fold top over filling. Place quesadillas on baking sheet. Broil until tops are browned, 1-2 minutes. Flip over and cook until browned and cheese is melted, 1-2 minutes. Serve with salsa. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. If you're craving fast food or Mexican food, put down the phone and put down the car keys. You can make these delicious treats at home in 30 minutes or less. These quesadillas are very filling with the vegetables and cheeses. If you don't have cream cheese available, use shredded Mexican cheese and the quesadillas will still be delicious. I also highly recommend adding a touch of ground cumin to these quesadillas for more flavor. 

Broccoli with Lemon-Garlic Crumbs

Ingredients:

• 1 lb. broccoli florets
• 1 tbsp. unsalted butter
• 1 garlic clove, minced
• 1/2 cup panko bread crumbs
• 1 tsp. lemon zest
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 cup per serving)

1. Bring 1 inch of water to a boil in a large pot. Put broccoli in a steamer basket and set in pot. Cook, covered, until broccoli is crisp-tender, about 5 minutes; drain. 
2. Meanwhile, melt butter in medium skillet over medium-low heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add panko; increase heat to medium and cook, stirring often, until lightly toasted, 2-3 minutes. Remove skillet from heat; stir in lemon zest and salt. Spoon broccoli into serving bowl and sprinkle with crumbs. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. This side dish is so delicious is goes great with any Italian or Mediterranean main dish. The butter and the bread crumbs add a nice creamy touch to the broccoli and the lemon and garlic add a nice zing to the broccoli as well. 

Roasted Tomato & Chicken-Topped Parmesan Crisps

Ingredients:

• 8 plum tomatoes halved lengthwise
• 2 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup (4 oz.) grated Parmesan cheese
• 1 tbsp. whole wheat flour
• 1/4 lb. thinly sliced deli-roast chicken breast, cut into 16 pieces
• 4 fresh basil leaves, thinly sliced

Makes 16 Servings (1 piece per serving)

1. Preheat the oven to 375 F. Spray a shallow baking pan with nonstick spray and line a baking sheet with parchment paper or foil.
2. Arrange the tomatoes, cut-side up, in the baking pan. Brush with the oil and sprinkle with the salt and pepper. Roast until the tomatoes are tender and the skins wrinkle, about 1 hour. Remove from the oven and let cool. 
3. Meanwhile, stir together the cheese and flour in a small bowl. Drop the cheese mixture by tablespoons onto the lined baking sheet about 2 inches apart, making a total of 16 rounds. Spread each round of cheese to form 2-inch rounds. Bake until golden, 8-10 minutes. Let the crisps cool about 2 minutes. Using a wide spatula, transfer the cheese crisps to a rack to cool completely. 
4. When cool, transfer the Parmesan crisps to a platter. Place a piece of chicken on each crisp, top with a tomato half, then sprinkle with the basil. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call a decadent bite to eat. The combination of chicken, Parmesan cheese and roasted tomatoes is absolutely delicious. You can use a grilled, boneless, skinless chicken breast in this recipe and the dish will still be delicious. Roasting tomatoes intensifies the flavor and makes them more succulent and juicy. The Parmesan crisps add a nice, salty touch to the meal. Serve a side of steamed broccoli and you have an elegant meal. 

Vegetable Tart

Ingredients:

Tart Shell:

• 1 1/2 cups whole wheat flour
• 2 tbsp. chopped fresh herbs such as chives, parsley, thyme
• 1 tsp. salt
• 1/4 cup extra-virgin olive oil
• 10 tbsp. ice water

Filling:

• 2 tsp. extra-virgin olive oil
• 2 large shallots, chopped
• 1 1/2 cups thinly sliced mushroom caps
• 1/2 lb. asparagus, cut into1-inch pieces
• 1 (10 oz.) frozen spinach thawed and squeezed of excess liquid
• 1/2 cup part-skim ricotta cheese
• 3 large eggs
• salt 
• freshly ground black pepper
• 1/2 cup shredded reduced-fat Swiss cheese 

Makes 8 Servings

1. Heat the oven to 325 F. Coat a 9-inch tart pan with cooking spray. 
2. For the tart shell: In a large bowl, stir together the flour, herbs and salt. Blend in the oil with your fingers. Add the water, a couple of  tablespoons at a time, blending until a ball forms. Knead a few times until smooth. Pat into a disk, wrap in plastic, and refrigerate for 15 minutes. 
3. Meanwhile, to  make the filling: In a large skillet, heat the oil over medium-high heat. Add the shallots and cook for 2 minutes. Add the mushrooms and cook for 3 minutes. Add the asparagus and cook for 3 minutes. Stir in the spinach. 
4.  Roll the dough out to a 12-inch circle. Press into the tart pan, tucking the edges under. Prick the dough with a fork several times. Bake for 10 minutes, or until the crust looks dry. Let cool briefly. Increase the oven temperature to 350 F. 
5. In a large bowl, stir together the ricotta, eggs, vegetable mixture, salt, and pepper to taste. Spread in the tar shell. Top with the Swiss cheese. Bake for 50-55 minutes, until lightly browned. Serve warmed or at room at temperature. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This tart is a delicious treat. This tart is both filling and flavorful with the herbed crust, vegetables, eggs and cheeses. If you don't have ricotta cheese on hand, use cottage cheese and the tart will be just as delicious. Italian cheeses such as mozzarella, provolone and Parmesan cheese work just as well as Swiss cheese. Kale and arugula work just as well as spinach in this recipe too. This recipe will be a new comfort food for both meat lovers and vegetarians. 

White Chipotle Chicken Chili

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 3 medium onions, chopped
• 4 large garlic cloves, minced
• 2 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tbsp. chipotle chili powder or chili seasoning
• 4 tsp. ground cumin
• pinch salt
• 3 (19 oz.) cans cannellini beans, drained and rinsed
• 3 cups lower-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 1/2 cup reduced-fat shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Makes 8 Servings (1 1/2 cups per serving)

1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4-5 minutes. 
2. Push the onions to one side of the pan, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is cooked through, about 8 minutes. 
3. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree. 
4. Stir the bean puree and half-and-half into the soup. Divide the soup among 4 bowls and serve hot sprinkled with chees and cilantro. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Chili is such a wonderful comfort food and this chili is a nice comforting chili. This is a different kind of chili because it uses chicken and white beans instead of the traditional beef and red beans. This chili can be frozen after its made and be enjoyed again when it is defrosted. 

Chocolate Chip-Peanut Butter Pie

Ingredients:

• 1/2 cup reduced-fat creamy peanut butter
• 1/2 (8 oz.) package light cream cheese, softened
• 1/4 cup tax-free cream cheese, softened
• 1 (12 oz.) can fat-free sweetened condensed milk
• 2 tbsp. lemon juice
• 1 cup thawed frozen light whipped topping
• 5 tbsp. mini semisweet chocolate chips 
• 1 (6 oz.) prepared Graham Cramer crust

Makes 16 Servings (1/16 of our pet serving)

1.  With an electric mixer on medium speed, beat peanut butter, light cream cheese, and fat-free cream cheese in a large bowl until smooth. Gradually beat in condensed milk and lemon juice until blended well. 
2.  With a rubber spatula, fold in whipped topping and with 4 tablespoons of chocolate chips just until whipped topping is no longer visible. 
3. Spoon peanut butter-mixture into prepared piecrust and smooth top. Chop remaining 1 tablespoon chocolate chips and sprinkle over top. Cover pie loosely with plastic wrap and freeze until firm, at least 4 hours or up to overnight. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The combination of peanut butter and chocolate is delightfully delicious If you make this pie into mini pies, they will be just as delicious and satisfying.