Grilled Stuffed Veal Chops

Ingredients:

• 4 (8-10 oz.) bone-in veal chops, about 1 inch thick
• 2 tsp. extra-virgin olive oil, plus extra for grill
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup crumbled reduced-fat feta cheese (1 oz.)
• 1/4 cup roasted red bell peppers (from a jar)
• 1 tsp. dried basil

Makes 4 Servings

1. Heat a grill or grill pan to medium-high.
2. With a sharp paring knife, carefully cut a slit into the side of 1 veal chop to make a pocket for the filling, leaving a 1-inch border on three sides. Repeat with remaining chops. Rub chops with 2 teaspoons oil and season with salt and pepper.
3. Combine cheese, bell peppers and basil in a small bowl. Spoon about 2 tablespoons into each chop. Brush grill with oil and grill chops 5 minutes per side for medium. Serve hot.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is what Mediterranean on the grill tastes like: Delicious! Grilled veal is delicious when it's done right. The peppers and cheese makes the veal more flavorful. You can use any kind of cheese such as goat cheese, gorgonzola, mozzarella, Asiago or any other Mediterranean flavored cheese and your chops will still be delicious. You can even use pork chops in place of the veal chops and the meal will still be tasty. 

Grouper with Salsa Verde

Ingredients:

• 8 oz. fresh or canned tomatillos
• 1/2 small onion, cut into chunks
• 1 garlic clove, peeled
• 1/2 fresh jalapeno, seeded
• 4 tsp. extra-virgin olive oil
• 1/3 cup cilantro (whole leaves and tender stems)
• 1 tbsp. fresh lime juice
• 1/2 tsp. salt
• 1/2 tsp; freshly ground black pepper
• 4 (6 oz.) skinless grouper fillets

Makes 4 Servings 

1. Heat the broiler.
2. Wash and husk the tomatillos, if using fresh. If using canned, drain well.
3. In a medium bowl, toss the tomatillos with the onion, garlic, jalapeno, and 2 teaspoons of the oil. Place the mixture on a broiler pan and broil 4 inches from the heat for 3-4 minutes, until the tomatillos are softened and lightly charred.
4. Leaving the broiler on, transfer the tomatillo mixture to a blender or food processor. Add the cilantro, lime juice, and 1/4 teaspoon of the salt and pepper. Puree until smooth.
5. Brush the grouper with the remaining 2 teaspoons oil and season with the remaining 1/4 teaspoons of the salt and pepper. Transfer to the same broiler pan and broil for 5 minutes, or until fish is just cooked through and flakes when tested with a fork.
6. Transfer the fish to 4 plates and top each fillet evenly with the salsa verde. Serve hot.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Broiled or grilled fish is absolutely delicious when it's done right. You can grill the fish and tomatillos, onions and jalapenos if you don't want to use your broiler and the fish and salsa verde will still taste delicious. Grilling fish and vegetables is better because the food tastes just as flavorful and the cleanup is not as messy. 

Grilled Steak with Grilled Tomato Relish

Ingredients:

• 2 (6 oz.) sirloin steaks
• 2 medium tomatoes, halved lengthwise
• 2 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/4 cup chopped fresh basil or 2 tbsp. dried basil
• salt 
• freshly ground black pepper
• fresh basil sprigs (optional)

Makes 2 Servings 

1. Place the steak on a lightly greased grill 4"-6" above a solid bed of medium-hot coals. Cook, turning if needed, until evenly browned on the outside and a thermometer inserted in the center registers 145 F (for medium-rare). Cut to test for doneness (about 15 minutes).
2. Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tablespoon of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 more minutes).
3. While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil.
4. When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove).
5. When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil sprigs, if using. 
6. To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Book. This meal is another great way to kick-start your healthy lifestyle. You can have your steak and Italian and eat them too. Grilled steak goes great with grilled onions and tomatoes with an Italian flare. The meat literally melts in your mouth when it's cooked right as do the onions and tomatoes. 

Grilled Lamb Chops with Mixed Herb Pesto

Ingredients:

• 2 garlic cloves, peeled
• 1/2 cup lightly packed fresh basil leaves
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• grated zest of 1/2 of lemon
• 2 tbsp. water
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (5 oz.) loin lamb chops, about 1 inch thick, trimmed

Makes 4 Servings (1 chop & 1 generous tablespoon pesto per serving)

1. To make pesto, put garlic in a food processor and pulse until chopped. Add basil, parsley, and lemon zest; pulse until chopped. Add water, oil, and 1/4 teaspoon of salt and pepper; process until almost smooth. Transfer to serving dish.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
3. Sprinkle lamb chops with remaining 1/4 teaspoon salt and pepper and  place on grill rack. Grill, covered, until instant-read thermometer inserted into side of chop registers 145 F for medium, about 4 minutes per side. Serve with pesto.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Grilled lamb chops are delicious no mater how you season them. These lamb chops are flavorful, succulent and juicy they will literally melt in your mouth. Don't forget to serve grilled Yukon gold potatoes and grilled vegetables of your choice alongside the lamb chops to make your meal completely filling and flavorful.

Rack of Lamb with Herbed Crumb Topping

Ingredients:

• 1 (8-rib) rack of lamb (about 1 1 /2 lbs.) trimmed and frenched
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fresh bread crumbs
• 1 tbsp. Dijon mustard
• 2 tsp. chopped fresh tarragon
• 1 tsp. extra-virgin olive oil
• 1 small garlic clove, minced

Makes 4 Servings (1 double chop per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Sprinkle lamb with salt and pepper. place lamb on grill rack and grill, turning once, until nicely browned, about 10 minutes. Transfer to plate (leave grill on).
3. Stir together all remaining ingredients in small bowl, adding a little water to moisten, if needed. Press crumb mixture on meaty side of lamb; lightly spray crumb mixture with nonstick spray.
4. Return lamb, crumb side up, to grill rack and grill, without turning, until instant-read thermometer inserted into center of rack registers 145 F for medium, about 10 minutes. Transfer to cutting board and let stand 10 minutes. Slice between every other bone to make 4 double chops.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is so delicious no matter how you cook it. The combination of Dijon mustard, garlic, fresh herbs, olive oil and garlic on lamb is absolutely delicious. Grilled lamb is absolutely delicious. This lamb dish is so flavorful and juicy it literally melts in your mouth. Serve this dish to company and it will be the talk of the town.

Cajun-Style Chicken Dip

Ingredients:

• 1/3 cup fat-free sour cream
• 2 tbsp. fat-free cream cheese
• 1 tbsp. lemon juice
• 1/4 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. hot pepper sauce
• 1/8 tsp. cayenne
• 1 cup finely chopped cooked chicken breast
• 2 tbsp. minced onion
• 2 garlic cloves, minced
• 1 tbsp. chopped fresh dill

Makes 8 Servings (1 tbsp. per serving)

 

Combine the sour cream, cream cheese, lemon juice, cumin, salt, black pepper, hot pepper sauce, and cayenne in a medium bowl until well blended. Add the chicken, onion, garlic, and dill; stir until blended. Transfer the dip to a serving bowl. Serve at once or cover and refrigerate for up to several hours.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dip is delicious with or without the chicken. This dip is delicious with vegetables, baked tortilla chips and goes great on other proteins as well. I added garlic to this dip because garlic always makes everything taste better.

Italian Tuna Salad Bites

Ingredients:

• 2 sun-dried tomatoes
• 1 (6 oz.) can water-packed chunk light tuna, drained and flaked
• 2  tsp. extra-virgin olive oil
• 1 tsp. red wine vinegar
• 1/8 tsp. oregano
• 1/8 tsp. salt
• freshly ground black pepper
• 6 inner romaine leaves, cut into 24 (1 1/2-inch) pieces

Makes 8 (3-piece) Servings

1. If needed, cover tomatoes with warm water and soak for 15 minutes to soften. Drain and mince.
2. Combine tomatoes, tuna, oil, vinegar, oregano, salt and pepper to taste in a small bowl. Spoon1 teaspoon of the tuna mixture onto each romaine piece. Arrange on platter and serve.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. These bites are a great way to kick-start your healthy lifestyle. These bites are quick, easy and flavorful. They make a great light lunch and they quickly fill you up. This take on traditional tuna fish has a zesty flare to it thanks to the sun-dried tomatoes, olive oil, and red wine vinegar. I highly recommend adding minced garlic to the tuna bites because garlic always makes everything taste better.