South Beach Diet

Salmon-Stuffed Zucchini

You may prepare these up to six hours ahead. Smoked whitefish may besubstituted for the salmon.

2 medium or 3 small zucchini, scrubbed1 can (6 ounces) salmon, drained and flaked2 tablespoons mayonnaise1 teaspoon Dijon mustard1 teaspoon chopped dillDash Worcestershire sauce1 tablespoon finely chopped red bell pepper

1. With a vegetable peeler, peel stripes down length of zucchini (tocreate a pattern of dark and light green). Cut zucchini into 3/4-inchslices; remove seeds and hollow slightly with a spoon. Arrange inrows on a serving plate.2. Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fillzucchini hollows with salmon mixture. Sprinkle red pepper on top ofsalmon.

Servings: 8Prep time: 20 minutesCarbohydrates: 1.5 gramsNet Carbs: 1 gramsFiber: 0.5 gramsProtein: 4.5 gramsFat: 4 gramsCalories: 60

Hot Crab DipServe this savory dip with assorted controlled carb veggies orcrackers.

1 package (8 ounces) cream cheese2 tablespoons cream2 green onions, finely chopped2 teaspoons prepared white horseradish1 can (4 1/2 ounces) lump crab meat, rinsed and drained1/4 cup Parmesan cheese

1. Heat oven to 375º F. Butter a small, shallow baking dish. Mixcream cheese, cream, green onion and horseradish until well combined.Fold in crab meat.2. Transfer mixture to prepared dish. Smooth top; sprinkle withcheese. Bake 20 minutes until hot and bubbly.

Servings: 8Prep time: 10 minutesBake/Cook time: 20 minutes

Carbohydrates: 1 gramsNet Carbs: 1 gramsFiber: 0 gramsProtein: 7 gramsFat: 11.5 gramsCalories: 134

Hearts of Palm and Cherry Tomato PoppersWe call them ‘poppers’ because each tasty nibble can be popped in onebite.

2 cans (14 ounces each) hearts of palm, drained and cut into 1″slices2 tablespoons olive oil1 garlic clove, pushed through a press1/2 teaspoon oregano1/4 teaspoon salt1/4 teaspoon pepper1 pint cherry tomatoes, halved4 to 5 pieces Bibb or Boston lettuce leaves6 black olives, pitted and cut in half

1. In a large bowl toss hearts of palm slices, oil, garlic, oregano,salt, and pepper. Marinate 20 minutes for flavors to blend.2. Cut cherry tomatoes in half. To serve, spread out lettuce on aserving platter. For each hors d’oeuvre, skewer one heart of palmpiece and and one tomato half on a toothpick. Arrange on platter;scatter olive halves over all.

Servings: 10Prep time: 5 minutesMarinate time: 20 minutesCarbohydrates: 3 gramsNet Carbs: 5 gramsFiber: 2 gramsProtein: 2 gramsFat: 3.5 gramsCalories: 55

Mini Mexican Pizza Squares10 slices Atkins Bakery Country White bread1 1/2 tablespoon olive oil1 cup shredded Monterey jack cheese1/2 cup tomato salsa2 green onions, very thinly sliced6 black pitted black olives, sliced2 tablespoons chopped fresh cilantro

1. Heat oven to 400 F. Trim crusts from bread (save to make breadcrumbs). Brush bread with olive oil on one side and lightly toast.2. Cut each slice into four pieces. Arrange squares on a bakingsheet. Divide cheese on toast squares; top cheese with a scanttablespoon of salsa. Sprinkle with green onions and olives.3. Bake 10 minutes until cheese is bubbly. Sprinkle cilantro overpizzas squares. Serve immediately.Servings: 10Prep time: 15 minutesBake/Cook time: 10 minutesCarbohydrates: 9 gramsNet Carbs: 4 gramsFiber: 5 gramsProtein: 10 gramsFat: 7 gramsCalories: 129