Curried Zucchini Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
2 tsp evoo
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4 inch half moons
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp garam masala
3 cups vegetable broth
1/2 cup plain fat-free or low fat yogurt
Salt and pepper


Directions:
Heat oil in large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala. Cook 3 more minutes. Add broth and bring to a simmer. Cover and simmer until veggies are tender, about 10 minutes Puree soup in blender or food processor until smooth. Whisk in yogurt.

Cannellini Bean Salad

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
2 tbsp evoo
1 tbsp red wine vinegar
3/4 tsp oregano
1 tbsp minced red onion
2 medium cucumbers, peeled, seeded, and diced
1 (15 oz) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and pepper

Directions:
Whisk together oil, vinegar, and oregano in a large mixing bowl. Add cucumbers, onions, beans, and bell pepper; toss to combine. Season with salt and pepper.

Creamy Cauliflower Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 head cauliflower
1 tbsp evoo
1 small onion, thinly sliced
1/4 tsp salt
4 cups water
1/4 cup reduced-fat sour cream
1/4 tsp ground nutmeg
Salt and pepper

Directions:
Cut cauliflower into florets and slice stems into 1/4 inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.

Puree vegetables and cooking liquid in a blender or food processor until smooth. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper to taste.

Apple-Butternut Squash Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 tbsp evoo
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (or 2 packages of frozen pureed squash)
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and pepper

Directions:
Heat oil in large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer 15-20 minutes.

Puree solid ingredients to blender or food processor with apple juice until smooth. Add 1/3 cups of the cooking liquid and puree til smooth. Stir back into the pan.

Celery with Herbed Cream Cheese and Walnut

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper


Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.


Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.


Fill each celery stalk with 1 tbsp cream cheese mixture to serve.

Spiced Oatmeal with Dried Apricot and Walnuts

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/4 cup walnuts
2 cups water
1/2 cup steel-cut oats
12 dried apricots, cut into 1/4 inch pieces
1 1/2 tsp sugar-free pancake syrup
1/2 tsp ground cinnamon
Salt

Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.

While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave safe bowl. Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, vent, and cook at full power for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.

The oatmeal keeps for up to 5 days in the fridge.