* Exported from MasterCook * Apple-Walnut Chicken Salad Recipe By : Serving Size : 2 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 oz Chicken Breast (cooked) [cut into ½" - ¾ " chunks] ½ cup Celery [chopped] ¾ cup Apple [chopped] 2 oz Walnuts [chopped] 1 tbsp Raisins 1/3 cup Low-Sugar Italian Dressing Bibb Lettuce In a medium bowl, gently stir together the chicken, celery, apple, walnuts, and raisins. Pour the dressing over the mixture and toss gently to coat. Serve on a bed of Bibb lettuce. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian-Style Chicken Packets with Vegetables Recipe By : Serving Size : 4 Categories : Poultry South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Dry Sherry, or Vermouth 3 tbsp Low-Sodium Soy Sauce 2 tbsp Sesame Oil ¼ cup Green Onions [finely chopped] 1 tsp Fresh Ginger [grated] 1 tsp Garlic [finely chopped] 4 Chicken Breasts Halves (boneless, skinless) [cut into ½" strips] 1 Red Bell Pepper [sliced] 1 pkg Snow Peas (10oz) 1 pkg Broccoli Florets (10oz) 1 can Water Chestnuts (5oz) Heavy-Duty Aluminum Foil Preheat the oven to 450°F or the grill to medium-high. Mix the sherry, or vermouth, soy sauce, oil, onions, ginger and garlic in a small bowl. Add the chicken, pepper,peas, broccoli, and water chestnuts to the mixture and toss until evenly coated. Center ¼ of the chicken mixture on each of four 12" x 18" sheet of heavy-duty aluminum foil. Bring up the foil sides; doube-fold the tops and ends to seal the packets. Bake for 15 - 18 minutes on a baking sheet in the oven or grill for 12 - 14 minutes in a covered grill. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baba Ghannouj Recipe By : Serving Size : 1 Categories : South Beach - Phase Two Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant (medium) [peeled] 1 clove Garlic [minced] 1 tbsp Tahini (Sesame Paste) 1 pinch Ground Cumin Assorted Raw Vegetables Preheat the broiler. Slice the eggplant crosswise into ½" slices/ Place the slices on a baking sheet and broil 3" from the heat until soft and water beads on the surface. Cool and peel the slices. Puree in a blender or food processor along with the garlic, tahini, and cumin. Chill and serve with vegetables From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Tomatoes with Basil and Parmesan Recipe By : Serving Size : 6 Categories : South Beach - Phase Two Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tomatoes (large - about 1½ lbs) [cut in half] ¼ cup Fresh Herbs (basil, parsley, marjoram) [minced] ½ cup Bread Crumbs [dry grated] ½ cup Parmesan or Asiago Cheese [shredded] 2 cloves Garlic [finely minced] 1 pinch Salt 1 pinch Freshly Ground Black Pepper 3 tbsp Extra-Virgin Olive Oil Preheat the oven to 350°F. Put the tomatoes in a nonstick baking dish, cut sides up. Combine the herbs, breadcrubs, cheese, garlic, salt, pepper, and oil in a small bowl. Sprinkle each tomato with an equal portion of the mixture. Bake for 30 minutes or until crusty. Tomatoes will be soft yet hold their shape. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Sole in Light Cream Sauce Recipe By : Serving Size : 4 Categories : Fish South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tbsp I Can't Believe It's Not Butter! Spread or Spray 1 cup Lea & Perrins White Wine Worcestershire Sauce ¼ cup Fat-Free Half-and-Half 4 Sole Fillets Place the spread or spary in a medium saucepan. Whish in the Worcestershire sauce, bring it to a boil and recuce the sauce slightly. Stir in the half-and-half and keep warm. Meanwhile, preheat the broiler and place the fish on an unheated rack in a broiler pan. Broil 4" to 6" from the ehat and cook for 2 - 6 minutes or until it flakes easily. Remove the fish to a serving platter and spoon the sauce over the fish. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken and Raspberry Spinach Salad Recipe By : Serving Size : 4 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ¼ cup Raspberry Vinegar, or White Wine Vinegar 5 tbsp Extra-Virgin Olive Oil 1 tsp Honey ½ tsp Orange Peel [finely shredded] 1 pinch Salt ¼ tsp Freshly Ground Black Pepper 4 Chicken Breasts (boneless, skinless) - 12oz total 8-10 cup Spinach [torn], or Mixed Greens [torn] 1 cup Fresh Raspberries 1 Papaya [peeled, seeded, and sliced] In a screw-top jar, combine the vinegar, 4 tablespoons of the oil, the honey, orange peel, salt, and pepper. Cover and shake well. Chill the dressing until serving time. In a medium skillet, cook the chicken in the remaining 1 tablespoon of oil over medium heat for 8 - 10 minutes, or until the chicken is tender and no longer pink. Turn the chicken often to brown evenly. REmove the chicken from the skillet. Cut into thin, bite-sized strips. In a large bowl, toss together the warm chicken strips and the spinach, or mixed greens. Shake the dressing well. Add the dressing and raspberries to the chicken mixture. Toss lightly to coat well. Divide the chicken mixture among 4 salad plates. Arrange the papaya slices on each plate. Note: You may substitute 2 medium nectarines, pitted and slices; or 2 peaches, peeled, pitted, and sliced for the papaya. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cups Recipe By : Serving Size : 8 Categories : Desserts South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Vanilla-Flavored Sugar-Free Vanilla Pudding Mix 1¼ cup Fat-Free Milk ¾ cup Lite Frozen Whipped Topping [thawed] 8 Astor Chocolate Liqueur Cups Cocoa Powder Note: Astor Chocolate Liqueur Cups can be found at a liquor store. Prepare the pudding using 1¼ cups of the milk. With a rubber spatula, fold in the whipped topping. Spoon the cream filling into the chocolate cups. Sprinkle with cocoa powder. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Dipped Strawberries Recipe By : Serving Size : 2 Categories : Desserts South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 squares Semisweet, or Bittersweet Chocolate (1oz each) [chopped] ½ tbsp Whipping Cream 1 dash Almond Extract 8 Strawberries Combine the chocolate and the whipping cream in a glass measuring cup or bowl. Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly. Dip each strawberry into the melted chocolate, allowing the ecess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate or freeze for approximately 15 minutes until the chocolate is set. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cod en Papillote Recipe By : Serving Size : 2 Categories : Fish South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cod Steaks (1"thick - about 1 1/3 lbs) 2 tbsp Lemon Juice 1 cup Mushrooms [thinly sliced] ½ sm Zucchini [julienned] ½ sm Red Bell Pepper [julienned] ½ sm Onion [thinly sliced] 2 tbsp I Can't Believe It's Not Butter! Spread or Spray ¼ tsp Dried Tarragon Leaves 1 pinch Freshly Ground Black Pepper Parchment Paper Cut two 2-foot lengths of parchment paper and fold each in half to make a 1-foot square. Place 1 cod steak slightly below the middle of each square of paper. Over each steak, sprinkle half of the lemon juice, mushrooms, zucchini, bell pepper, and onion. To peach with half the butter. Fold the parchment over the fish and crimp the edges together tightly. Place the packets side by side in a microwaveable 13" x 9" x 2" baking dish. Microwave on high for 6 minutes, roating the dish a half turn after 3 minutes. To serve, cut an X in the top of each packet with scissors and tear to open. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Chicken in Wine Sauce Recipe By : Serving Size : 4 Categories : Poultry South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tbsp Extra-Virgin Olive Oil 1 clove Garlic [crushed] 3 Chicken Breast Halves (boneless, skinless) [cut into strips] 1 pinch Salt ¼ tsp Freshly Ground Black Pepper ½ cup Dry White Wine 3 med Tomatoes [sliced] In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7 - 10 minutes. Add the white wine and cook for an additional 2 minutes. Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Chicken Salad with Tzatziki Sauce Recipe By : Serving Size : 4 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- == Chicken Recipe == 1 oz Extra-Virgin Olive Oil 2 tsp Lemon Juice 1 tsp Oregano ¼ tsp Kosher Salt 1 tsp Freshly Ground Black Pepper 4 Chicken Breast Halves (boneless, skinless) == Tzatziki Sauce Recipe == 1 cup Nonfat Plain Yogurt 2/3 cup Cucumbers [peeled, seeded, and diced] ¾ tsp Garlic [minced] 2/3 oz Extra-Virgin Olive Oil 2/3 oz White Vinegar 1 oz Fresh Dill [chopped] 1½ oz Fresh Mint [chopped] ¼ tsp Kosher Salt 6 oz Iceberg Lettuce [shredded] 1 Tomato (5oz) [diced] TO MAKE THE CHICKEN: Combine the oil, lemon juice, oregano, salt, and pepper in a shallow dish; add the chicken. Regrigerate for 2 - 3 hours. Drain and discard the marinade. Grill the chicken until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Refrigerate for 2 - 3 hours. TO MAKE THE SAUCE: Combine the yogurt, cucumbers, garlic, oil, vinegar, dill, mint and salt. Process in a blender or food processor until smooth. Refrigerate until chilled. To serve, julienne the chicken and arrange on a bed of lettuce. Place the tomato pieces on top. Serve with the sauce. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Yellowfin Tuna with a White Bean and Oregano Salad Recipe By : Serving Size : 4 Categories : Fish South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz Yellowfin Tuna (Sushi-Grade) Salt Freshly Ground Black Pepper ¼ tsp Garlic [crushed] ½ Lemon [juiced] 2 oz Extra-Virgin Olive Oil ¼ cup Water 1 tsp Fresh Basil [chopped] ½ tbsp Dried Oregano 12 oz White Beans (cooked) 1 tsp Fresh Parsley [chopped] Season the tuna with the salt and pepper and grill each side for 30 - 45 seconds. Set aside to cool. Mix the garlic, lemon juice, oilive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator. To serve, bring the salad to room temperate and place it in the middle of a shallow bowl. Slice the tuna thinly, and lay it on top of the bean mixture. Garnish the plate with teh chopped parsley. From: The South Beach Diet, by Arthur Agatston, MD Originally from the menu of Tuscan Steak, 431 Washington Avenue, Miami Beach. Michael Wagner - Chef. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb-Marinated Chicken Recipe By : Serving Size : 6 Categories : Poultry South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Chicken Breast Halves (boneless, skinless) ½ cup White Wine 2 tbsp Extra-Virgin Olive Oil 1 tbsp White Vinegar 2 tsp Dried Basil [crushed] 1 tsp Dried Oregano [crushed] or Tarragon [crushed] ½ tsp Onion Powder 2 cloves Garlic [minced] 1 large Zip-Top Food Storage Bag Set a heavy zip-top food-storage bag in a large mixing bowl and place the chicken in the bag. Add the wine, oil, vinegar, basil, oregano or tarragon, onion powder, and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5 - 24 hours in the refrigerator, turning occassionally. Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4" - 5" from the heat for about 20 minutes or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5 - 15 minutes more, until the chicken i stender and no longer pink. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian-Style Spagetti Squash Recipe By : Serving Size : 4 Categories : South Beach - Phase Two Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Spaghetti Squash [halved lengthwise and seeded] 2 tbsp Extra-Virgin Olive Oil 1 med Red Onion [thinly sliced] 1 Zucchini (8oz) [cut into ½" dice] 4 med Tomatoes [diced] ¼ tsp Salt ¼ tsp Freshly Ground Black Pepper ½ cup Reduced-Fat Parmesan Cheese [grated] (optional) 1 sm Lemon [sliced] Place the squash halves, cut sides down, in a glass baking dish. Add ¼ cup water and cover with plastic wrap. Microwave on hight for 8 - 10 minutes until tender; cool slightly. Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes utnil the onion is translucent. Add teh zucchini and cook for 4 - 5 minutes until the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the heat; simmer gently for 10 minutes. Using a fork, scrape the squash strands into a bowl. toss with the remaining tablespoon of oil. Mound the squash in the center of the 4 pasts bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with the Parmesan cheese, if using. Add the lemon slices. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Couscous Chicken Recipe By : Serving Size : 4 Categories : Pasta Rice and Grains South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1¼ cup Water 1 tbsp Extra-Virgin Olive Oil 2 cup Broccoli Florets 1 pkg Near East Roasted Garlic & Olive Oil Couscous Mix 1½ cup Chicken Breast (cooked) [chopped] Juice Of 1 Lemon (about 3 tablespoons) ¼ tsp Lemon Peel In a large skillet, bring the water, oil, broccoli, and content of the spice sack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from the heat. Cover and let stand for 5 minutes. Fluff lightly with a fork. Chill well and serve cold. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaluso's Salad Recipe By : Serving Size : 2 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2-3 Romain Lettuce Hearts [cut into 1" pieces] 1 Red Bell Pepper [cut into 1" pieces] 1 Cucumber [thinly sliced] 1 med Tomato [cut into eights] ¼ cup Red Onion [thinly sliced and cut into 1" pieces] ¼ cup Extra-Virgin Olive Oil ¼ Red Wine Vinegar (very fine quality) 3 tsp Romano Cheese Salt (to taste) Freshly Ground Black Pepper (to taste) ¼ cup Chickpeas (canned) Place the romain hearts, bell pepper, cucumber, tomato, and onion in a salad bowl. Combine the olive oil, red wine vinegar, cheese, salt, and pepper in a screw-top jar and shake well. Drissle the dressing over the salad. Add the chickpeas and toss well. From: The South Beach Diet, by Arthur Agatston, MD Originally from the menu of "Macaluso's, 1747 Alton Road, Miami Beach. Michael D'Andrea, Executive Chef/Owner. "Macaluso's - the only restaurant in South Florida serving home-cooked Italian food from Staten Island, New York." - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meat Loaf Recipe By : Serving Size : 8 Categories : Meat South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can No-Salt Added Tomato Paste (6oz) ½ cup Dry Red Wine ½ cup Water 1 clove Garlic [minced] ½ tsp Dried Basil Leaves ¼ tsp Dried Oregano Leaves ¼ tsp Salt 16 oz Ground Turkey Breast 1 cup Oatmeal (not instant) ¼ cup Liquid Egg Substitute ½ cup Zucchini [shredded] Preheat the oven to 350°F. Combine the tomato paste, wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside. Comine the turkey, oatmeal, egg substitute, zucchini, and ½ cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf and place into an ungreased 8" x 4" loaf pan. Bake for 45 minutes. Discard any drippings. Pour ½ cup of the remaining tomato mixture over the top of the loaf. Bake for an additional 15 minutes. Place on a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Chicken Salad Recipe By : Serving Size : 6 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- == Dressing Recipe == ½ cup Low-Sugar Prepared Italian Dressing 1 tbsp Cayenne Pepper Sauce ½ tbsp Dried Mint Leaves ¼ tbsp Mustard Powder == Salad Recipe == 1 lb Chicken Breast (boneless, skinless) 2 tbsp Extra-Virgin Olive Oil 2 cup Prepared Bulgur Wheat 1 ½ cup Cucumbers [diced] 1 ½ cup Tomatoes [diced] 1 cup Green Onion [minced] ½ cup Fresh Parsley [chopped] Romain Lettuce Leaves TO MAKE THE DRESSING: Whisk together the Italian dressing, pepper sauce, mint, and mustard powder in a small bowl. Cover and chill until ready to use. TO MAKE THE SALAD: In a medium skillet, cook the chicken in the oil over medium heat for 8 - 10 minutes or until the chicken is tender and no longer pink. Turn often to brown evenly. Remove the chicken from the skillet. Cut into thin, bite-size cubes. Allow the chicken to cool, then refrigerate until fully chilled. Combine the chicken with the bulgur, cucumbers, tomatoes, onion, and parsley in a bowl. Serve over the lettuce and drizzle with the dressing. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Pancake Recipe By : Serving Size : 1 Categories : Breads Breakfast South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ½ cup Old-Fashioned Oatmeal (not instant) ¼ cup Low-Fat Cottage Cheese (or tofu) 4 Egg Whites 1 tsp Vanilla Extract ¼ tsp Cinnamon ¼ tsp Nutmeg Process the oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon, and nutmeg in a blender until smooth. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned. Note: You can top the pancake iwth a low-sugar syrup of your choice. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan-Roasted Steak and Onions Recipe By : Serving Size : 4 Categories : Meat South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp Extra-Virgin Olive Oil 2 tbsp Balsamic Vinegar 1 tbsp Worcestershire Sauce 1 tbsp Dijon Mustard 2 cloves Garlic [minced] 1 lb Flank Steak 1 tbsp Freshly Ground Black Pepper ½ tsp Salt 1 cup Fat-Free Chicken Broth 1 med Onion [cut into ¼" rings] In a large nonaluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once. Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add ½ cup of the broth; cook, turning once, for 5 - 6 minutes per side (for medium-rare).Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4 - 5 minutes per side. Add teh remaining brother as needed to prevent the onions from sticking. Thinly slice the steak across the grain; serve with the onions. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Perfection Salad Recipe By : Serving Size : 6 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Knox Unflavored Gelatin ½ - 1¼ cup Water ¼ cup Equal Sweetener ¼ cup White Vinegar ½ tsp Salt ¾ cup Cabbage [finely shredded] 1 cup Celery [diced] 1 Pimiento [chopped] In a saucepan, sprink the gelatin on ½ cup of the water to soften. Cook over low heat and stir until the gelatin is dissolved. Remove from the heat. Add the sugar substitute, the remaining water, the vinegar, adn the salt. Chill to unbeaten egg-shite consistency. Fold in the cabbage, celery, and pimiento. Turn tino a 3-cup mold or individual mods and chill until firm. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pistachio Bark Recipe By : Serving Size : 4 Categories : Desserts South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 squares Semisweet Chocolate 1 cup Pistachio Nuts [shelled and toasted] Microwave the chocolate in a microwaveable bowl on high for 2 minutes, stirring after 1 minute. Stir until completely melted. Stir the nuts into the chocolate. Spoon the chocolate and nut mixture onto a waxed paper-lined baking sheet. Refrigerate for 1 hour until firm. Break into bite-sized pieces. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Salmon Spinach Salad Recipe By : Serving Size : 4 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp Extra-Virgin Olive Oil ½ lb Fresh Spinach [cleaned] ¼ tsp Salt 1 pinch Freshly Ground Black Pepper ½ cup Yellow Onion [chopped] 3 Tomatoes (about 1¼ lbs) [peeled, seeded and cut into ½" pieces) Poached Salmon 1 tbsp Flat-Leaf parsley [coarsely chopped] (optional) NOTE: This recipe assumes that you have left overs from a previous meal - Poached Salmon with Cucumber-Dill Sauce. Please refer to the recipe index for this recipe. In a skillet, heat 1 tablesppon of the oil over medium heat. When hot, sauté the spinach for 1½ minutes. Mix in the salt and pepper and divide the spinach among 4 plates. Heat the remaining tablespoon of oil in the skillet. Sauté the onion and tomatoes, over a medium heat until the onion is tender, about 5 - 6 minutes. Arrange the salmon on the spinach and top with the tomatoes and onion. Garnish with parsley, if using. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobello Pizza Recipe By : Serving Size : 2 Categories : South Beach - Phase Two Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp Extra-Virgin Olive Oil 1 clove Garlic [diced] 1 pkg Portobello Mushroom Caps (6 oz) [cleaned] Salt (to taste) Freshly Ground Black Pepper (to taste) 12 oz Mozzarella Cheese [sliced, or shredded] 10 Fresh Basil Leaves 2 Tomatoes [sliced, roasted, or grilled] Oregano Leaves (optional) Combine the oil and garlic in a small bowl and rum the mushroom caps on all sides with the mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with the salt and pepper. Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using. Bake at 450°F until the cheese melts, about 3 minutes. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rumi Chopped Salad with Lemon Vinaigrette Recipe By : Serving Size : 6 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- == Salad Recipe == 1 Beet 2 oz Sherry Vinegar 1 Red Bell Pepper 1 oz Pecans 1 oz Kalamata Olives 6 Basil Leaves 1 Shallot == Vinaigrette Recipe == 2 oz Lemon Juice Salt (to taste) White Pepper (to taste) 1 Egg 1 tsp Dijon Mustard 3 oz Canola Oil 1 head Belgian Endive [thinly sliced] 1 oz Frisée Leaves 1 Orange [peeled and sectioned] TO MAKE THE SALAD: Roast the beet until tender and dice. Place the excess beet juice in sherry vinegar and cook to make a beet marinade. Strain the beet marinade and cover the diced beets with it. Roast the pepper and dice. Roast the pecans and chop them, saving some whole for garnish. Sliver the olives, slice the basil leaves into strips, and chop the shallot finely. TO MAKE THE VINAIGRETTE: Place the lemon juice, salt, pepper, egg, and mustard in a blender and mix. Add the oils slowly to create an emulsion. Mix the endive, frisée, orange, bell pepper, pecans, olives, basil, shallots, and vinaigrette. Place a mound of diced beets (with juice) onto a place and top with a mound of dressed salad. Garnish with a while pecan. Note: Since eggs are unpasteuized, you may want to substitute a liquid, pasteurized egg product (like Egg Beaters). One-quarter of a cup of liquid egg substitute is the equivalent of 1 whole egg. From: The South Beach Diet, by Arthur Agatston, MD Original recipe from the menu of Rumi Supper Club, 330 Lincoln Road, Miami Beach. Scott Fredel and J.D. Harris, Executive Chefs "With and innovative menu and a gorgeous setting, Rumi is a destination where fine dining turs to dancing as the evening draws late. Serving modern Florida Caribbean cuisine, Rumi's kitchen does not have a freezer, as the fresh catch is brought in daily." - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Chicken Recipe By : Serving Size : 4 Categories : Poultry South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cup Iceberg Lettuce [finely shredded] 3 tbsp Chili Powder 1 tsp Ground Cumin 1 lb Chicken Breasts (boneless, skinless) [cut into 1" pieces] 2 Egg Whites (large) 2 tbsp Extra-Virgin Olive Oil 8 oz Chunky Tomato Salsa ½ cup Fat-Free Sour Cream Cilantro Springs (optional) Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture. Heat the oil in a wide nonstick frying pan, or wok, over medium heat. When teh oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5 - 7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened. Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with cilantro springs, if using. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Louis Recipe By : Serving Size : 2 Categories : Fish South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- == Shrimp Recipe == ¾ lb Shrimp (baby or medium-size) Salt (to taste) 1 sm Lime [juiced] Lettuce Leaves 1 cup Garbanzo Beans (canned) [drained] 1 lg Tomato [cored and sliced] 2 Eggs (hard boiled) 2 Lemons [cut in half crosswise] 4 Black Olives 4 slices Green Bell Pepper [thin round slices] == Louis Dressing Recipe == ½ cup Mayonnaise 2 tbsp Chili Sauce 1 tbsp Onion [grated] 1 tbsp Fresh Parsley [chopped] Salt Pepper 1 tbsp Heavy Cream (plus extra to reduce thickness) ¼ tsp Worcestershire Sauce Tabasco Sauce (to taste) TO MAKE THE SHRIMP: Drop the shrimp into boiling water flavored with a little salt and lime juice. Cook until just pink, usually 1 to 2 minutes. Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill. Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is make on large oval plates). Place amound of shrimp on one side and a mound of garbanzo beans on teh other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise and quartes and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at eh top and bottom. Place the green pepper rings at teh edges. Cover and chill if not serving immediately. TO MAKE THE LOUIS DRESSING: Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tobasco sauce. Stir until blended. Chill, covered until serving time. If too think, stir in a little more cream. Serve the dressing in a small sauce-boat beside the shrimp. Note: This is a good looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like a soup! From: The South Beach Diet, by Arthur Agatston, MD Originally from the menu of Joe's Stone Crab, 11 Washington Avenue, Miami Beach. Andre Bienvenue, Executive Chef. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * South Beach Salad Recipe By : Serving Size : 6 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- == Vinaigrette Dressing Recipe == 3 tbsp Extra-Virgin Olive Oil 3 tbsp Vegetable Oil 3 tbsp Wine Vinegar 1½ tsp Dijon Mustard ½ tsp Salt ½ tsp Freshly Ground Black Pepper == Salad Recipe == 1 can Hearts Of Palm (14oz) [drained and sliced] ½ cup Green Bell Pepper [chopped] ½ cup Red Bell Pepper [chopped] 1 can Artichoke Hearts (14oz) [ drained and quartered] 10 Pimiento-Stuffed Olives [halved] 1 head Boston Lettuce 2 Eggs (hard boiled) [quartered] 12 Cherry Tomatoes [halved] TO MAKE THE VINAIGRETTE DRESSING: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix. TO MAKE THE SALAD: Combine the hearts of palm, peppers, and artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Regrigerate for at least 1 hour. To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach-Stuffed Salmon Fillets Recipe By : Serving Size : 4 Categories : Fish South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Salmon Fillets (about 5oz each) 1 pinch Salt 1 pinch Freshly Ground Black Pepper 1 pkg Baby Spinach (10oz) [Coarsely Chopped] 2 tbsp Prepared Pesto 1 tbsp Sun-Dried Tomatoes (dry-packed) [chopped] 1 tbsp Pine Nuts Heat the oven to 400°F. Make a lit two-thirds of the way through the center of each fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit. Arrange the fillets on the broiler pan coated with cooking spray. Roast for 8 - 10 minutes or until the spinach mixture is heated through. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir-Fry Chicken and Vegetables Recipe By : Serving Size : 4 Categories : Poultry South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tbsp Canola Oil ½ lb Chicken Breast (cooked) [cut diagonally into 1/8" slices] 1 pkg Frozen Vegetables (10oz) 2 tbsp Water 2 tbsp Soy Sauce 1 pkg Fresh Spinach (10oz) Note: Frozen Vegetables should include broccoli, green beans, red bell peppers, and mushroom. Head a large, heavy skillet, or wok, over high heat until water sizzles when dropped onto the metal. Add 1½ tablespoons of the oil and tilt the pan gently in all directions until the oil has coated teh surface. When the oil is hot (not to the point of smoking), add the chicken breast slices and stir-fry for 2 minutes. Remove the chicken to a bowl. Add the remaining oil to the skillet. When hot, add teh frozen vegetable mix and stir-fry for about 4 minutes, until the large pieces are cooked through. Return the chicken to the skillet, add the water and soy sauce, and stir-fry for an additional 2 minutes. Add the spinach. Cover the pan and steam over medium heat for 2 minutes. Using tongs, turn the spinach once, so that it heats evenly; cover and steam for an additional 2 minutes. Remove the chicken and vegetable swith a slotted spoon. Spoon the liquid into small bowls and serve as a gravy or dip. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberries with Vanilla Yogurt Recipe By : Serving Size : 1 Categories : Desserts South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz Non-Fat, Sugar-Free Vanilla Yogurt ½ cup Strawberries [chopped] Spoon the yogurt into a parfait glass, then add the strawberries. Serve immediately. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunrise Parfait Recipe By : Serving Size : 2 Categories : Breakfast Fruit South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Strawberries [sliced] 1 cup Non-Fat Sugar-Free Vanilla Yogurt ½ cup Uncle Sam Cereal Layer the strawberries, yogurt, and cereal in 2 stemmed dessert glasses. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Soup Recipe By : Serving Size : 2 Categories : Soups and Stews South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sm Onion [chopped] ¼ cup Mushrooms [sliced] 3 oz Ham [diced] ¼ tsp Extra-Virgin Olive Oil 1 clove Garlic [minced] 1 pinch Sweet Paprika 1 dash Allspice 1 can Fat-Free Chicken Broth (14.5 oz) 1 can Chickpeas (15 oz) 3 Tomatoes [peeled] Mix the onion, mushrooms, ham, oil, garlic, paprika, and allspice in a large pot. Cook for 1 minute. Add the chicken broth, chickpeas, and tomatoes. Cover and simmer for 15 minutes. Puree the soup in a blender and serve. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-Basil Couscous Salad Recipe By : Serving Size : 7 Categories : Salads South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ¾ cup Couscous (cooked) 1 Tomato [chopped] 1/3 cup Chickpeas (canned) [drained and rinsed] 2 Scallions [chopped] 1 tsp Extra-Virgin Olive Oil 1 tbsp Lemon Juice 1 tbsp Fresh Basil [chopped] Lettuce Combine the couscous, tomato, chickpeas, scallions, oil, lemon juice, and basil in a bowl. Toss and serve on a bed of lettuce. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veal Moutarde 4 Pax Recipe By : Serving Size : 4 Categories : Meat South Beach - Phase Two Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Shallots (medium) [minced] 2 cloves Garlic [minced] 2 tsp Dijon Mustard 2 tsp Balsamic Vinegar 4 cup Veal Stock, or Beef Bouillon 4 sm Tomatoes [peeled, seeded, and cut into a medium dice] 1 oz Mustard Seed 4 Veal Chops (10 oz) [frenched] Salt (to taste) Freshly Ground Black Pepper (to taste) ¼ cup Extra-Virgin Olive Oil 3 tsp Butter 4 cloves Garlic 4 sprigs Fresh Rosemary [fried for 10 seconds] Sauté half of the shallots and the garlic on medium heat in 1 teaspoon butter until translucent, about 20 to 30 seconds. Add the mustard and vinegar and cook until the vinegar is almost evaporated, about 1 minutes. Add the veal stock, or beef bouillon and reduce by half, to about 2 cups. Sauté the tomatoes in 2 teaspoons of butter with the remaining shallots for about 1½ minutes. Add the mustard seed. Strain the reduced veal stock through a sieve and add to the sautéed tomatoes. Add salt and pepper to taste. Season the veal chops with salt and pepper. Pan sear the chops in the oil fora 1½ minutes on each side or until a golden brown crust appears. Place in the oven for 8 - 12 minutes at 350°F or until desired doneness. Remove from the oven and let rest for 3 - 4 minutes. To serve, place a veal chop in the center of a shallow bowl. Pour 2 ounces of sauce around it and garnish with a fried rosemary spring and a roasted garlic clove. Note: To french your veal chops, cut off the meat along the bone. From: The South Beach Diet, by Arthur Agatston, MD Original recipe from the menu of Blue Door At Delano, 1685 Collins Avenue, Miami Beach - Elizabeth Barlow, Executive Chef. "Located in teh Delano Hotel, on of Miami Beach's hottest destination resorts, Blue Door was named on of America's Best New REsturantes for 1998 by Esquire magazine. In a chic, art deco setting, consulting chef Claude Troisgros has teamed with Chef Elizabeth Barlow to produce modern, French-based cuisine with a tropical influence." - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Medley Recipe By : Serving Size : 4 Categories : South Beach - Phase Two Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med Zucchini [cut into bite sized pieces] 1 med Summer Squash [cut into bite sized pieces] 1 med Red Bell Pepper [cut into bite sized pieces] 1 med Yellow Bell Pepper [cut into bite sized pieces] 1 lb Asparagus [cut into bite sized pieces] 1 Red Onion [cut into bite sized pieces] 2 tbsp Extra-Virgin Olive Oil 1 tsp Salt ½ tsp Freshly Ground Black Pepper Heat the oven to 450°F. In a large roasting pan, combine the zucchini, squash, red and yellow peppers, asparagus, and onion. Add the olive oil, salt and black pepper. Toss to mix and coat. Spread in a single layer. Roast for 30 minutes, stiring occasionally, until the vegtables are lightly browned and tender. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Asparagus Salad Recipe By : Serving Size : 4 Categories : South Beach - Phase Two Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp Fresh Taragon [chopped] ½ cup Tomatoes [seeded, finely chopped] 1/3 cup Extra-Virgin Olive Oil 1 clove Garlic [minced] 2 tbsp White Wine Vinegar Lettuce Leaves 1 jar White Asparagus Spears (12 oz) [drained] In a small bowl, combine the tarragon, tomatoes, oil, garlic, and vinegar. To serve, place the lettuce leaves on individual serving plates. Arrange 4 - 6 asparagus spears on the lettuce leaves. Spoon about 3 tablespoons of the vinaigrette over the asparagus on each plate. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Ribbons with Dill Recipe By : Serving Size : 4 Categories : South Beach - Phase Two Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 med Zucchini (about 1½ lbs) [sliced lengthwise into ribbons] 2 tbsp Parmesan Cheese [grated] 2 tbsp Fresh Dill [chopped] 1 tbsp Extra-Virgin Olive Oil 1 tsp Red Pepper Flakes Bring a pot of water to a boil. Add the zucchini to the boiling water and cook for 30 - 60 seconds, or until tender-crisp. Drain. Transfer the zucchini to a serving bowl. Add the Parmesan cheese, dill, oil, and red-pepper flakes. Gently toss until the zucchini is coated. From: The South Beach Diet, by Arthur Agatston, MD - - - - - - - - - - - - - - - - - -