Sun-Dried Tomato Pesto

Ingredients:

• 1 cup basil, packed
• 8.5 oz. sun-dried tomatoes packed in oil, rinsed and drained
• 1 tbsp. garlic, chopped
• 1/3 cup Parmesan cheese
• salt
• freshly ground black pepper

Makes 1 cup, 16 Servings (1 tablespoon per serving)

1. Heat a small pot of water to a boil. While you water for the water to boil, set up an ice bath in a medium-sized bowl. Fill the bowl three-quarters of the way with ice and add just enough water to top the ice.
2. Place basil in boiling water, stir 15 seconds, and remove from water. Place in ice bath to cool. Remove as soon as basil cools.
3. In a food processor with a blade, combine sun-dried tomatoes, garlic, and basil. Pulse to a coarse puree. Pulse in Parmesan cheese. Season with salt and pepper.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Sun-dried tomatoes are so good so the combinations of sun-dried tomatoes, basil and Parmesan cheese is so delicious. These ingredients literally look like and represent the country of Italy. You can use this condiment on sandwiches, flatbread, pastas, on top of a crostini, and on top of proteins such as chicken, turkey, beef, lamb, fish and even veal. Sun-dried tomatoes burst with flavor and this pesto will wake your taste buds up. 

Feta-Stuffed Greek Lamb Burgers

Ingredients:

• 1 lb. lean ground lamb
• 2 garlic cloves, minced
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. dried dill
• 1/2 cup onion, finely chopped
• 1 egg
• 1/4 cup dried whole-wheat bread crumbs (optional)
• salt
• freshly ground black pepper
• 1/2 cup reduced-fat feta cheese, crumbled
• olive oil cooking spray
• 3/4 cup spinach leaves
• 1 tomato, sliced into 4
• 4 whole-wheat buns, lightly toasted

Makes 4 Servings (1 burger per serving)

1.  In a large mixing bowl, mix together lamb, cheese, onions, garlic, parsley, oregano, dill, egg, bread crumbs, salt, pepper and feta cheese until thoroughly combined. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook.
2. Coat a nonstick ridged grill pan with cooking spray. Heat a grill or a grill pan over medium-high heat. Add burgers and cook,without moving, for 4 to 5 minutes. Flip burgers; cook on other side until cooked through, about 4 to 5 minutes more.
3. To assemble burgers, place burgers on buns, top with spinach, tomato, cucumber and top with condiments of your choice.

WW POINTS VALUE: 9 pts. with bun, 7 without bun

 

This recipe was inspired from www.weightwatchers.com. I know this burger looks like a labor of work but it is worth the time and effort and the end result is to die for. The Weight Watchers website has recipes for 2 burgers: Greek-Style Cheeseburger and a Feta-Stuffed Lamb Burger. I read both recipes and thought, why not a feta-stuffed Greek lamb burger? It's my own creative twist on what a sophisticated cheeseburger should taste like. I've been cooking burgers for a couple of years now so I was ready for a challenge. I went semi-South Beach style on this burger by mixing the onions, feta, cheese, garlic, herbs and egg in the meat so everything holds together and it's packed with flavor. If you're on South Beach, save the bread crumbs for Phase 2. The bread crumbs hold the burger together. What gives this lamb burger the authentic Greek taste are the parsley, oregano, dill and feta cheese. If you really want to go Greek on this cheeseburger, I highly recommend adding spinach leaves, a tomato slice, cucumber slices, Dijon mustard, mint pesto, sun-dried tomato pesto, aioli, or tzatziki sauce to bring out the Greek flavors. DO NOT add ketchup to this burger! Adding ketchup is insulting to the country of Greece. You can also use ground sirloin, chicken or turkey in place of the lamb but it could affect the points value to the burger. This burger will quickly fill you up and leave you so satisfied you will not miss the French fries. I highly recommend serving this burger at your next gathering. One bite of this juicy treat and you'll never eat at a fast food joint again. Iron Chefs Michael Symon and Bobby Flay will be very impressed with this Greek-inspired cheeseburger it's that good.

 

Coconut Chicken

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 lb. chicken breast tenders
• 1 tbsp. chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3/4 tsp. dried cilantro
• 1 tsp. grated fresh ginger
• 1 tsp. finely grated lemon peel
• 1/8 tsp. cumin
• Pinch of ground turmeric
• 1 cup light coconut milk
• 2 tbsp. macadamia nuts, finely ground
• 1 tsp. granular sugar substitute
• 1/4 tsp. crushed red pepper
• 1 tbsp. tamarind paste
• 2 tsp. water
• sliced scallion for garnish

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
2. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until chicken is cooked through.
3. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.
5. Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I like to call better than takeout and better than your local Asian restaurant. This dish takes about 30 minutes to make and it's very aromatic when your cooking. I really love the flavor combinations of turmeric, cilantro, cumin, ginger, lemon peel, garlic and crushed red pepper mixed in with the coconut milk because the combinations are very exotic. Normally in Asian chicken dinners, it's usually a drumstick or a wing. Chicken breast tenders are used and they really satisfied me.  It was a different kind of chicken but it was nice and it quickly filled me up. I was full and satisfied I didn't have to go looking for food late at night. That's what good Asian food does to you: it leave you so full you're not hungry later on.

 

Glazed Bell Peppers and Snow Peas

Ingredients:

• 3 cups snow peas, trimmed
• 2 tbsp. water
• 1/3 cup balsamic vinegar
• 1 tsp. granular sugar substitute
• 1  tsp. extra-virgin olive oil
• 1/2 large red bell pepper, cut into short strips
• 1 garlic clove, minced
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Place the snow peas and water in a large microwaveable bowl. Cover with a vented plastic wrap and microwave on high power for a total of 5 minutes, or until crisp-tender; stop and stir after 3 minutes. Drain.
2. Bring the vinegar and sugar substitute to a boil in a small saucepan over medium-high heat. Cook, stirring constantly, for 3 minutes, or until mixture is reduced to 2 tablespoons. Remove from the heat.
3. Warm the oil in a large skillet or wok over medium heat. Add the bell pepper and garlic and cook for 2 minutes, or until crisp-tender. Add the snow peas, salt, pepper and the vinegar glaze. Toss to mix.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Cookbook. This colorful side dish goes great with any protein dinner any night of the week because it's quick and easy. The balsamic vinegar with a touch of the granular sugar substitute give this  dish and extra taste of sweet zing. I used broccoli in place of the snow peas and the dish was just as delicious. I also added a touch of sesame oil to the dish for a more Asian flavor. If you're unsure of what kind of balsamic vinegar to use in this dish, I highly recommend visiting The Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more info. 

Southwestern Rub

Ingredients:

• 2 tbsp. paprika
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1 tbsp. ground coriander
• 1 tsp. cayenne
• 1 tsp. chili flakes
• 1 tbsp. salt
• 1 tbsp. dried oregano
• 1/2 tsp. ground cinnamon

Makes 1/2 cup

 

Mix all ingredients together in a bowl.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dry rub is just plain, simple and delicious. If you love Southwestern food, you'll love this dry rub. This dry rub is packed with heat and flavor. The key to bringing heat and flavor to any other Southwestern dish is the combination of cumin and chili powder. I also highly recommend adding a clove or 2 garlic because garlic always makes everything better. I highly recommend using this seasoning on foods like pork, chicken, turkey, beef, salmon and shrimp.

Red Wine Barbecue Sauce

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/2 cup onion, chopped
• 1 tbsp. garlic, minced and chopped
• 1 cup red wine
• 2 tsp. Dijon mustard
• 1/2 cup ketchup
• 2 tsp. soy sauce
• 1 tbsp. molasses
• salt
• freshly ground black pepper

Makes 1 cup, 8 Servings (2 tbsp. per serving)

1. Heat a small saucepan over medium heat. Add olive oil and onions. Saute until onions are caramelized and tender. Add garlic until aromatic, about 1 minute. Stir in red wine and mustard. Bring to a simmer and reduce by three quarters.
2. Stir in ketchup, soy sauce, and molasses. Bring to a simmer and cook for 10 minutes to meld the flavors. Adjust seasoning with salt and pepper. Blend with a handheld blender or in a blender until smooth.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a good barbecue sauce once in a while? You can make your own sophisticated barbecue sauce at home  in 30 minutes and it's better than what you would get at the grocery store. Barbecue is an American staple and each region takes great pride in their own. What makes this barbecue sauce stand out are the red wine and Dijon mustard. Reducing the wine removes the alcohol and eliminates the raw wine flavor so it is safe to serve to people under 21. I highly recommend using this barbecue sauce on chicken, turkey, pork, steak and even fish for your next sophisticated barbecue because it will stand out.

Tomato and Basil Fritatta

Ingredients:

• 5 egg whites
• 1 egg
• 1 tbsp. chopped fresh basil or 1/2 tsp. dried, crushed
• 1/8 tsp. kosher salt
• freshly ground black pepper
• nonstick olive oil cooking spray
• 1 cup chopped fresh spinach
• 2 scallions, sliced
• 1 garlic clove, minced
• 1 small tomato, chopped
• 1/4 cup reduced-fat mozzarella cheese, shredded

Makes 4 Servings

1. Preheat the oven to 350 F. In a medium bowl, lightly beat together egg whites and whole egg. Stir in basil, salt and pepper; set aside.
2. Coat an 8-inch skillet with cooking spray. Preheat the skillet over medium heat. Add spinach, scallions and garlic. Cook for 1-2 minutes or until spinach begins to wilt. Remove skillet from heat; drain, if necessary.
3. Pour eggs over spinach in the skillet. Bake for 6-8 minutes or until eggs are set. Sprinkle with chopped tomato and cheese. Bake for 1-2 minutes more or until the cheese melts. Cut the frittata into wedges to serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Eggs are great for breakfast, lunch and dinner. I changed the recipe and used mozzarella cheese in place of cheddar for a more Mediterranean flavor. This frittata was delicious and it quickly filled me up thanks to the tomatoes, spinach and cheese.  You can use any kind of Italian cheese such as mozzarella, Parmesan, Asiago, provolone, etc. and this frittata will still be yummy. You can also use canned diced tomatoes if you don't have any fresh tomatoes on hand. This frittata is very thin because it's made mostly of egg whites. If you want to make this frittata thicker, add 2 tablespoons of milk to make the eggs a little creamier.