Top 5 Favorite South Beach Diet Recipes

There are over 80 recipes to try in the south Beach Diet. And below is just 5 of the usual favorites.


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1. Huevo Ranchero


1/2 cup black beans 1/2 red onion, thinly sliced 1/2 ounce reduced-fat cheese, shredded 1 egg 2 tbs salsa, sugar-free 2 tbs homemade guacamole, salt-free dash cumin (optional)


Poach egg. In a microwave-safe bowl, put beans and slightly crush with cumin, if desired. Garnish with onion and cheese. Microwave for about 30 seconds or until the cheese melts. Add the egg, salsa, and guacamole.

2. Lettuce-wrapped Shrimps


1 tbs peanut oil 1 lb shrimp, shelled, de-veined, and coarsely chopped 1/2 cup celery stalks, finely chopped 1/4 cup water chestnuts, chopped 1 clove garlic, minced 1 tbs hoisin sauce 1 tbs reduced-sodium soy sauce 1 tbs rice vinegar 6 Boston lettuce leaves, large roast5ed peanuts, chopped


Cook shrimp until they start to darken all throughout. Transfer to a bowl. Mix celery, water chestnuts, garlic, and ginger and cook until celery is crisp. Add the cooked shrimp and season with hoisin sauce, soy sauce, and vinegar. Divide each shrimp mixture evenly into the lettuce leaves. Sprinkle with peanuts.

3. Oven-fried Chicken with Almonds 


1 cup whole wheat bread crumbs 1/4 cup Parmesan cheese, freshly grated 1/4 cup almonds, finely chopped 2 tbs fresh parsley leaves, chopped 1 clove garlic, crushed 1 tsp salt 1/4 tsp thyme, dried 1 pinch black pepper, ground 1/4 cup extra-virgin olive oil 2 lb skinless, boneless chicken-breast halves, pounded to 1/2-inch thickness and cut into 12 pieces


Preheat oven to 400 degF. In a bowl, mix bread crumbs, Parmesan, almonds, parsley, garlic, salt, thyme, and pepper. Use this mixture to coat the chicken. Bake for 20 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. There will be no need to turn the chicken over.

4. Sage and Rosemary Pork



3 cloves garlic, minced

3 tbs extra-virgin olive oil

2 tbs fresh parsley leaves, chopped

1 1/2 tbs fresh sage or thyme leaves, chopped

1 tbs fresh rosemary leaves, chopped

2 tsp Dijon mustard

1/4 tsp black pepper, ground

1/4 tsp salt

Pork Loin

2 lbs boneless center pork loin roast

2/4 tsp salt

1/2 tsp black pepper, ground

kitchen string

1 tbs extra-virgin olive oil

fresh rosemary, sage, and thyme sprigs


Prepare the filling by combining garlic, oil, parsley, sage, rosemary, Dijon, pepper, and salt in a bowl.

Cut the pork loin horizontally, three-quarters of the way through and open like a book.

Preheat oven to 350 degF. Sprinkle top side of pork with half of salt and pepper, then spread evenly with filling, leaving 1/2-inch border around edges. Starting at narrow end, roll pork to enclose filling. With string, tie pork at 1 1/2-inch intervals to hold its shape. Roast pork, uncovered, 1 hour or until meat thermometer inserted in thickest part of roast reaches 150° F and the juices run clear. Garnish with rosemary, sage, and thyme sprigs.

5. Filet Mignon with Tomato Toppings


2 tsp reduced-sodium soy sauce

1 1/2 tsp Dijon mustard

1 1/2 tsp fresh parsley leaves, finely chopped

1 clove garlic, minced

2 medium-sized tomatoes, finely choppped

2 tsp extra-virgin olive oil

4 beef tenderloin steaks

1/2 tsp black pepper, ground

1/4 tsp salt

parsley leaves


Preheat oven to 400 degF. Combine soy sauce, Dijon, parsley, and garlic in a small bowl and then stir in the tomatoes.

Sprinkle steaks with pepper and salt and then cook for around 5 minutes or until dark brown on one side. Turn the steak over and cook for 30 seconds. Afterwards, roast the steaks in the oven for 12 minutes or until the desired doneness is achieved. Top with tomatoes and garnish with parsley leaves.

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