If you like Italian food, this dish will make the perfect addition to your South Beach Diet Recipe collection.

Makes 4 servings (Phase 2&3)

Description
Buying tomato sauce and roasted peppers at the supermarket makes easy work of these crispy pizzas. Make sure you slice the onion very thin, which allows it to impart its flavor without overwhelming the other toppings. If you like, add a sprinkling of any fresh herbs you have on hand just before serving, and be sure to break out the red pepper flakes for those who prefer some heat.

Prep time: 10 minutes
Cook time: 5 minutes

Ingredients
4 (8-inch) whole-wheat tortillas
1/4 cup canned tomato sauce
4 ounces shredded part-skim mozzarella cheese (1 cup)
1/2 cup roasted red pepper (from a jar), cut into 1/4-inch-wide strips
1/2 small red onion, very thinly sliced
1/8 teaspoon salt
Freshly ground black pepper

Instructions
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up. Spread tortillas evenly with tomato sauce and top with equal portions of cheese, red pepper, and onion.

Return pizzas to the grill, topping side up. Cover and cook until cheese is melted, about 1 minute. Transfer pizzas to 4 plates, sprinkle with salt, and season with black pepper to taste. Serve hot.

Nutritional Information:
210 calories
8 g total fat (3.5 g sat)
22 g carbohydrate
10 g protein
4 g fiber


South Beach Weight Loss Recipes Online

The South Beach Diet has helped me lose almost 60 pounds so far. I think the key was the delicious South Beach Diet Recipes.
You can create your recipes using ingredients from the approved food list for the phase you are in or try some of the wonderful dishes found online.

I joined South Beach Online to get all the specifics of the weight loss program. It was the best decision I ever made. As well as online support, tips to help me stay on plan and keep me focused on my goals, I also have access to scrumptious recipes and the weight tracker. I even get customized meal plans that give me suggestions for every meal including snacks plus a shopping list. It doesn't get any easier than that.

The South Beach Community are a very friendly bunch of folks and they are always eager to help. The plan is so easy to follow and is set up in phases.

The South Beach Diet Phase 1 is the most restricted part of the weight loss program but only lasts 2 weeks. Basically, you choose foods from the phase 1 food list that will be used to make 3 meals and snacks through out the day. Phase 2 changes a little with a more expanded food list. South Beach Diet Phase 2 lasts for as long as needed to lose all of the weight until you get to goal. And Phase 3 will focus on maintenance. I have not reached this phase yet, but when I do I will learn how to maintain my weight loss.

I love trying new food combinations and I always have snacks on hand that fit in with the program. Muffins are a big one for me, I make a batch, freeze them and they are ready when I need a quick breakfast or treat. And, there is whole selection of frozen South Beach Diet Foods and South Beach Bars to make following this diet really simple. There is just no excuse to eat food that doesn't taste good!

This is a recipe I used in phase one and still make often. I like things simple so this works for me.

INGREDIENTS

3 large cloves garlic, crushed
2 teaspoons extra-virgin olive oil
1 (2 pound) flank steak
Salt and pepper
4 ounces arugula

DIRECTIONS

1. In small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor.) Pat steaks dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steaks. Let sit for 30 minutes.

2. Preheat grill to high heat. Grill steak 5 to 7 minutes, until well-seared and browned. Flip; grill 3 to 5 minutes longer, until medium rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.

3. Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

KITCHEN TIP
Even though you'll want to dig right in, its very important to let the steak rest for 10 minutes after grilling. That ensures each slice will be tender and juicy.


South Beach Weight Loss Online

This recipe was just delivered to my in box from the folks at South Beach Diet Online. Thought it a great one to share!

South Beach Diet Phase 1 Recipe
Summer Salad With Walnut Dressing

Serves 4

30 minutes or less!

Vegetarian

This salad is a celebration of garden-fresh vegetables and a great way to start on your New Years resolutions. Feel free to add or subtract your favorite Phase 1 veggies.

Tip: Toasting walnuts intensifies their flavor and adds crunch. Toast the nuts either in a skillet over low heat or in a 350ºF oven for about 10 minutes, until they are fragrant.

Ingredients
2 Tablespoons red-wine vinegar
1 clove garlic, minced
1 teaspoon extra-virgin olive oil
1 teaspoon walnut oil
Salt and black pepper
½ pound green beans, trimmed
4 ounces sugar snap peas, trimmed
4 cups lightly packed baby lettuce leaves
1 kirby or small cucumber, peeled and thinly sliced
1 small red bell pepper, thinly sliced
½ cup walnut pieces, toasted

Instructions
1. To prepare dressing, whisk vinegar, garlic, olive and walnut oils, and salt and pepper in a large serving bowl.

2. Bring a medium saucepan of salted water to boil over high heat. Add beans; bring back to a boil and cook 2 minutes. Using a slotted spoon, remove vegetables. Add peas to saucepan and cook 30 seconds. Drain; halve peas lengthwise. Let cool slightly.

3. In serving bowl, toss lettuce, cucumber, and bell pepper with dressing. Add cooked vegetables; toss. Garnish with walnut pieces and serve immediately.