Grilled Lemon-Orange Chicken with Gremolata

Ingredients

• 2 large lemons
• 4 large garlic cloves
• 1 1 /2 tsp. salt
• 1 1 /2 cups orange juice
•  2 (3 lb.) chickens, cut into quarters, skinned, & first 2 wing joints removed, giblets discarded
• 1/2 cup loosely packed fresh flat-leaf parsley

Makes 8 Servings (1 chicken quarter per serving)

1. Grate the zest from 1 lemon and set aside. Using a vegetable peeler, remove the zest from the remaining lemon in strips, leaving the bitter white pith behind. Squeeze the juice from the lemons; set aside. Using the side of a large knife mash 2 of the garlic cloves with 1/2 teaspoon of the salt until it forms a paste.
2. Combine the orange juice, lemon juice, strips of lemon zest, garlic paste, remaining 1 teaspoon salt, and the cayenne in a jumbo zip-close plastic bag (or divide between 2 large zip-close plastic bags) and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to 6 hours.
3. Meanwhile, spray the grill rack with nonstick spray; prepare a medium-high fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning, until an instant-read thermometer inserted in a thigh registers 165 F, about 25 minutes.
5. To make the gremolata, finely chop the remaining 2 garlic cloves with the parsley; stir in the grated lemon zest. Transfer the chicken to a medium serving platter and sprinkle with the gremolata.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This grilled chicken dish is great for summer or warm weather. The combination of lemon and orange mixed with garlic and gremolata will take you back to Italy. Grilled Italian chicken is so succulent and juicy you'll have it again and again. Gremolata is a quick and easy way to add a touch of bold flavor to almost any dish.

Fresh Tomato Salad

Ingredients:

• 2 lbs. ripe tomatoes, cut into thin edges
• 1 bunch fresh basil, leaves picked and thinly sliced
• 3 tbsp. extra-virgin olive oil
• 1 1/2 tsp finely grated lemon zest
• salt
• freshly ground black pepper

Makes 10 (generous 1/2-cup) Servings

Combine tomatoes, basil, oil and zest in a serving bowl. Season to taste with salt and pepper and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This elegant side dish is quick, easy and flavorful. This dish is perfect to enjoy in the summer when tomatoes are in season. The aromatic flavors of basil, zesty flavors of lemon and earthy flavors of olive oil makes a delicious combination with tomatoes. This side dish goes great with any protein and a great dish to enjoy when it's too hot to cook.

Grilled Hanger Steak with Chimichurri Sauce

Ingredients:

• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp. red wine vinegar
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. low-sodium beef broth or water
• 2 tbsp. finely chopped shallot
• 1 tbsp. fresh oregano, chopped
• 4 garlic cloves, minced
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. crushed red pepper
• kosher salt
• 1 lb. beef hanger steak
• freshly ground black pepper

Makes 4 Servings

1. For chimichurri sauce, in a small bowl combine parsley, red wine vinegar, olive oil, broth, shallot, oregano, garlic, lemon juice, and crushed red pepper. Season to taste with kosher salt. Cover and let stand at room temperature for 1 hour. ( or chill in the refrigerator for up to 48 hours; let stand at room temperature before using.)
2. Trim fat from steak. Score both sides of steak in a diamond patter by making shallow diagonal cuts at 1-inch intervals. Season meat with kosher salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 12-14 minutes or until medium doneness (140 F). For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. Serve steak with chimichurri sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This makes a great dinner any night of the week and will bring people to the dinner table. Chimichurri sauce is a traditional sauce from Argentina and is usually packed with fresh herbs and seasonings. You can use any kind or protein such as skirt steak, sirloin steak, pork tenderloin, chicken, turkey, and even some fish. If you're thinking about going out to the local steakhouse, DON'T! Make this for dinner and it will taste just as good and cost just as less.

Broccoli, Pepper, & Cheese Bites

Ingredients:

• 1/2 cup fat-free or 1% milk
• 1/2 cup part-skim ricotta cheese
• 2 tbsp. chickpea or whole wheat flour
• 6 large eggs
• 2 large egg whites (1/4 Cup)
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (10 oz.) package frozen chopped broccoli, thawed & well drained
• 1 (7 oz.) jar sliced roasted red peppers, drained
• 4 oz. (1 cup) shredded reduced-fat sharp cheddar cheese

Makes 16 slices (2 slices per serving)

1. Heat the oven to 350 F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together the milk, ricotta, and flour until combined. Whisk in the eggs, egg whites, salt, and pepper until smooth. Stir in the broccoli, peppers, and cheese until well combined. Pour into pan. Bake for 17-20 minutes, until set.
3. Cut into 16 rectangles and serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. Eggs are a great way to lose weight because they are filled with protein and are very filling. Eggs mixed with cheese and vegetables make a filling snack or light breakfast when you are on Phase 1. These egg bites are full of flavor and will be enjoyed by friends and family. You can use kale or spinach in place of the broccoli, any color bell peppers and any reduced fat shredded cheddar cheese and your egg bites will be delicious

Latin American Chicken & Cabbage Salad

Ingredients:

• 2 1/2 tsp. gluten-free chili powder
• 1/2 tsp. kosher salt
• 1 1 /4 lb. boneless, skinless chicken breasts
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 3/4 lb. cabbage, cut into 1/2-inch-wide strips about 2 inches wide
• 1/2 cup cilantro leaves
• 4 radishes, halved & thinly sliced
• 1 celery stalk, thinly sliced

Makes 4 Servings

1. In a small bowl, stir together 1 1/2 teaspoons of the chili powder and the salt. Rub the mixture into both sides of the chicken. Brush the chicken with 1 teaspoon of the oil.
2. Heat a grill pan over medium heat and cook the chicken, turning it over as it gets grill marks, until the chicken is cooked through but still juicy, 10-12 minutes. Alternatively, preheat the broiler with the rack 4 inches from the heat and broil the chicken until just cooked through but still juicy, about 10 minutes, turning it over midway. Transfer to a cutting board to cool. When cool enough to handle, thinly slice crosswise.
3. In a large bowl, whisk together the remaining 1 tablespoon plus 1 teaspoon oil, the remaining teaspoon chili powder, and the vinegar. Add the cabbage, cilantro, radishes, and celery. Toss to combine.
4. Spoon the cabbage salad onto 4 plates. Dividing evenly, top with the chicken.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a very crunchy and filling salad whenever you fell off the diet wagon or whenever you need to kick-start your healthy lifestyle. You can taste the chili powder in this salad and feel the heat. I highly recommend adding minced garlic cloves and freshly ground black pepper in the first step when you're seasoning the chicken because garlic and pepper always make everything taste better. I also recommend adding a touch of lemon or lime juice along with the apple cider vinegar for a more fruity taste.

Korean-Style Pork Tenderloin with Asian Cabbage Slaw

Ingredients:

• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. agave syrup
• 1 tsp. sesame oil
• 1 tbsp. garlic, chopped
• 1 tsp. ginger chopped
• 1 tsp. orange zest
• 1 scallion, chopped
• 1/4 cup Asian pear or green apple, peeled & cored
• 1 tsp. chile paste, sambal oelek, or Korean chile paste
• 1 lb. pork tenderloin, fat removed
• 6 cups Asian Cabbage Slaw

Makes 4 Servings

1. Combine all ingredients except pork tenderloin and cabbage slaw in blender. Blend until smooth. Place pork in marinade and let sit overnight in the refrigerator.
2. Preheat the grill over medium-high heat. Grill pork until it reaches an internal temperature of 145 F. Allow meat to rest for 10 minutes. Slice pork tenderloin thin across the grain. Serve with Asian Cabbage Slaw or wrapped in lettuce leaves or butter leaf lettuce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish puts a new spicy twist on the typical BBQ pork and slaw. Who knew Korean barbecue could taste so good? Korean BBQ is known for its salty and spicy flavors. The salty and spicy flavors mixed with the crispy textures of the slaw and the succulent juicy pork is absolutely delicious. You can use pork, chicken, steak, even salmon in this recipe and your meal will be delicious. There is nothing like grilled pork in warm weather. Grilled pork always test the best. If you're lucky enough to live in warm weather years round, just grill your proteins and vegetables and they will always taste delicious. 

Asian Cabbage Slaw

Ingredients:

• 6 cups Napa cabbage, sliced 1/4-inch thick
• 1 cup red bell peppers, julienned
• 2 tbsp. cilantro, chopped
• 1 tbsp. ginger, chopped
• 1/4 cup scallion, chopped
• 1 cup Asian pear or green apple, peeled, cored & julienned
• 1 tsp chile paste, sambal oelek, or Korean chile paste
• 1/2 cup Soy Sesame Vinaigrette
• 1 tbsp. sesame seeds, toasted
• 1/4 cup almonds, toasted & slivered
• salt
• freshly ground black pepper

Makes 6 cups, serves 12

1. Combine all ingredients except almonds in a large bowl.
2. Garnish with toasted, slivered almonds.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This vegetarian side dish puts a new spin on the typical slaw. Thus cabbage slaw has a lot of bright colors and has a nice, crunchy texture to it. You can use green cabbage or Napa Cabbage in this recipe. There's a lot of crunch and flavor in this dish and it goes perfect with any Asian protein to make your meal filling and satisfying. PLus, you won't find this side dish on any Asian takeout menu.