Buffalo Chicken Salad

Ingredients:

• 3 cloves garlic,smashed and peeled
• 1 tsp. red pepper flakes
• 1/2 tsp. salt
• 1 1/2 lbs. boneless, skinless chicken breast
• 1/3 cup fat-free buttermilk
• 1/2 cup reduced-fat blue cheese, crumbled
• 1 tsp. extra-virgin olive oil
• 1 teaspoon hot pepper sauce
• 2 celery stalks, finely diced
• 1 medium red bell pepper, diced
• 5 oz. lettuce, mixed greens

Makes 4 Servings

1. In a 10" x 12" skillet, combine the garlic, red pepper flakes, salt, and 1 inch of water (about 3 cups). Bring to a high simmer over high heat.
2. Meanwhile, cut the chicken crosswise into 1" wide strips. Add the chicken to the cooking liquid, cover, and simmer over medium-low heat for 5 minutes. Remove the pan from the heat and let sit for 5 minutes.
3. Meanwhile, in a mini food processor or blender, combine the buttermilk, blue cheese, oil, and hot pepper sauce. Process to a smooth purée.
4. Drain the chicken, discarding the broth, and spread out on a cutting board to cool slightly. In a medium bowl, combine the celery and bell pepper. Cut the chicken into bite-size pieces and add to the vegetables. Add the blue cheese dressing and toss well.
5. Line 4 plates with field greens and top with the chicken salad.

WW POINTS VALUE: 6 pts.  (1 1/3 cups per serving)

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This salad is another great way to kick-start your diet. AND...if you love buffalo wings, you will really love this salad. It's a healthy twist on a comfort food favorite. This salad packs a lot of heat and the blue cheese dressing (along with the salad greens) will cool your taste buds off. If you want to save time, cut up the vegetables while the chicken is cooking. One bite of this salad and your lunch or dinner will never be the same again. You'll never order buffalo chicken wings out at a restaurant again because there is no grease and hardly any fat in this colorful dish.

Turkey Salad with Pistachios and Grapes

Ingredients:

• 1  1/2 lbs. roast turkey or chicken, cut into 1/2-inch cubes
• 4 celery stalks, chopped
• 3/4 cups grapes, sliced in half
• 1/3 cup shelled pistachios, roughly chopped
• 1/3 cup mayonnaise
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 6 (1-cup) Servings

 

Combine turkey, celery, grapes, pistachios, mayonnaise, salt and pepper in a large mixing bowl. Stir well to coat and refrigerate until ready to serve.

 

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a nice salad to have for lunch or dinner in the warm weather. It's so cool and refreshing and leaves a really nice aftertaste in your mouth. The celery and nuts give the salad a nice crunchy texture and the grapes add a touch of sweetness. You can use any kind of greens with this salad to quickly fill you up. You can also use any kind of nuts and use red, green or any kind of grape in this salad and it will be delicious. You can also cook the chicken or turkey (seasoned with salt and pepper) in any flavored extra-virgin olive oil and a touch of lemon juice if you don't have any cooked poultry. The olive oil and lemon juice will give the poultry a touch of flavor in this salad.

 

Linguine Pesto With Shrimp & Asparagus

Ingredients:

• 6 oz. whole wheat linguine
• 1 (1-lb.) bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tsp. extra-virgin olive oil
• 3/4 lb. shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 1 (14-oz.) can Italian peeled tomatoes
• 1/4 tsp. salt
• 2 tbsp. prepared pesto
• grated zest of lemon
• 6 pitted black olives, chopped

Makes 4 Servings (1 1/2 cups)

1. Cook linguine according to the package directions, omitting salt, and adding asparagus during the last minute of cooking. Drain and keep warm.
2. Meanwhile, heat 1 teaspoon of the oil in a large skillet on medium-high heat. Add shrimp, garlic, and  pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to a plate.
3. Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add tomatoes and salt and cook. stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This Italian dinner is WAY better than what you would get at your local Italian restaurant (unless your Italian restaurant's chef is Mario Batali, Scott Conant or Michael Chiarello). This colorful dish can be made in 30 minutes or less and it's quite filling. There is so much flavor in this dish it will leave you happy as a clam. You can also use broccoli if you don't have any asparagus on hand. Also, you can use fresh tomatoes in place of canned tomatoes and the dish will still be freshly delicious. I also recommend using flavored olive oil for that authentic Italian taste. You can used Infused Lemon Olive Oil, Organic Infused Garlic Olive Oil or Milanese Gremolata Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.
 

 



Beef and Bean Chilli

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. lean ground beef
• 2 1/2 tsp. chili powder, divided
• 1 tsp. ground cumin
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 (28 oz.) can diced tomatoes
• 1 (15 oz. ) can kidney beans, rinsed and drained
• salt
• freshly ground black pepper

Makes 4 (1 1/2 cup) Servings

1. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add beef, 1 teaspoon of the chili powder, and cumin; sauté until browned, about 5 minutes. using a slotted spoon, transfer beef to a plate.
2. Add onion, garlic, and remaining chili powder to the same saucepan; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer for 10 minutes, stirring occasionally.
3. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thickens slightly. Season to taste with salt and pepper and serve hot.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not love a good bowl of chili? You can enjoy a hearty bowl of homemade chili at home and it will quickly fill you up. This dish is packed with protein with the meat and vegetables and the great flavor combination of garlic, chili powder and cumin. You can top this chili with thinly sliced scallions, a drop of fat-free sour cream or a handful of shredded fat-free cheddar cheese and you'll be in heaven! Even though the serving size is 1 1/2 cups, you won't eat that much chili because it will quickly fill you up. I also highly recommend serving the Savory Cheddar Cheese Biscuits with this chili because you'll need the biscuits to literally clean your bowl.

 

Ricotta Pancakes with Berries

Ingredients:

• 2/3 cup whole wheat pastry flour
• 1 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1 cup fat-free ricotta cheese
• 1 large egg
• 1 large egg white
• 3/4 cup skim milk
• 3/4 tsp. vanilla extract
• 2 cups mixed berries

Makes 4 Servings

1. Whisk flour, sugar, baking powder, ginger,  and salt in a medium bowl. Whisk ricotta, egg, egg white, milk and vanilla together in a large bowl. Add dry ingredients to wet ingredients, stirring together until blended.
2. Spray a large skillet or griddle with nonstick spray and set over medium heat. Wet hot, drop batter by 1/4 cupfuls onto pan (work in batches if necessary to avoid crowding the pan). Cook each until underside is browned and bubbles begin to form on top, 3-4 minutes. Flip pancakes and cook other sides. Repeat with remaining batter, making 8 pancakes. Serve with berries.

WW POINTS VALUE: 5 pts. (2 pancakes and 1/2 cup berries per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love pancakes? Once in a while, everyone deserves a guilty pleasure comfort food and pancakes are certainly a guilty pleasure comfort food that can be enjoyed for breakfast lunch, dinner or brunch. I was cleaning out the refrigerator and these pancakes looked to good to pass up. Pancakes made from ricotta cheese and some spices are absolutely delicious. They are nice and fluffy and they melt in your mouth along with the mixed berries. I also highly recommend adding a touch of cinnamon and /or nutmeg to these pancakes in your dry ingredients because cinnamon and nutmeg always make every sweet dish tastier. If you have any leftover pancakes, you can store them in the freezer and take them out when you feel like having your comfort food craving. 

Grilled Duck Breasts with Orange-Balsamic Glaze

Ingredients:

• 1 1/4 cups orange juice
• 1/2 cup balsamic vinegar
• 1 whole (1 3/4-pound) boneless duck breast, trimmed of all skin and fat, and separated into 4 equal pieces
• 2 small shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine or low-sodium chicken broth
• 1 tbsp. grated orange zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground white pepper
• 1 bunch arugula, torn into bite-size pieces (optional)

Makes 8 Servings

1. Combine 1 cup of the orange juice and 1/4 cup of the vinegar in a large zip-close plastic bag; add the duck. Squeeze out the air and seal the bag; turn to coat the duck. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. Spray the grill rack with nonstick spray; prepare the grill.
3. Meanwhile, to prepare the glaze, combine the shallots, wine or broth, the remaining 1/4 cup of orange juice and vinegar, garlic, orange zest, salt and pepper in a medium saucepan; bring to a boil. Reduce the heat and simmer, watching carefully and stirring occasionally, until the mixture is reduced by half, about 15 minutes. Remove from the heat.
4. Grill the duck, turning once and basting with the glaze, until the juices run clear when pierce with a fork, about 8 minutes per side.
5. Transfer the duck to a carving board; let cool slightly. Thinly slice lengthwise. Arrange the slices on serving plates and drizzle with  any leftover glaze. Serve each portion with 1/3 cup of the arugula, if using.

WW POINTS VALUE: 4 pts. (3 ounces)

 

Note: This recipe appears in the WW New Complete Cookbook. Whoever says gourmet food is not good for you, that person doesn't know what he/she is talking about! I made duck for the very first time last night for me mother and me and it  was a success. I really enjoy eating duck out at restaurants so I decided to try to cook duck at home. I was a little nervous but the end results were just perfect. We really loved the flavor combinations or orange, balsamic vinegar, shallots, garlic and red wine because they were so savory, gourmet and so comforting. I added garlic to this dish because garlic always makes everything better.  If  you like the French classic, Duck A l' Orange, you will love this modern version. If you want a more intense orange flavor, I highly recommend using aged Tangerine Balsamic Vinegar from the Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more details. I also recommend serving this meal for special occasions and for company. This meal is so upscale-good, people will be talking about it for days. 

Summer Fruit Cocktail

Ingredients:

• 2 medium peaches, cubed
• 2/3 cup blueberries
• 5 medium strawberries, sliced
• 2 tsp. fresh lemon juice
• 1 tbsp. granular sugar substitute
• 1 tbsp. sliced fresh mint

Makes 4 (3/4 cup) Servings

 

In a large bowl, gently combine peaches, blueberries and strawberries. Add lemon juice and sugar substitute; toss gently. Divide fruit among 4 bowls, sprinkle with mint, and serve.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's summer and you want to cool down, this treat is for you. There's nothing like a bowl of fresh fruit to cool you off in the summer. These fresh fruits offer a healthy dose of fiber, vitamin C as well as other antioxidants. You can also use lime juice instead of lemon juice and the cocktail will be just as delicious. I recommend adding a equal amount of lemon and lime juice to give this cocktail an extra kick of zing. The mint also adds a kick of zing as well.