New recipes from the South Beach Diet guru

Place the broiler rack in the lowest position (6-7 inches from heat source and preheat broiler.
Melt 1 tablespoon of the margarine in a large oven-safe nonstick skillet over medium heat.  Add the onion, zucchini, mushrooms, bell pepper, 1/4 teaspoon of the salt, the thyme and 1/8 teaspoon of the pepper. Cook, stirring occasionally for 8 minutes or until the vegetables are tender and no juices remain in the pan.
In a large bowl, combine the eggs, egg substitute, the remaining 1/2 teaspoon salt, the remaining 1/8 teaspoon pepper and the cheese.
Melt the remaining 1 tablespoon margarine in the skillet with the vegetables over very low heat. Pour in the egg mixture. Cook, uncovered and without stirring for 15 minutes or until only the top remains runny.
Place the skillet under the broiler and cook for 2 minutes or until the eggs are just set.  Slide the frittata onto a large serving plate to serve.

Reuben Wrap:

Fan the cabbage leaf on a plate. Place the cheese on the cabbage leaf and top with pastrami. Spread the mustard or dressing onto the pastrami. Add the coleslaw or sauerkraut. Roll up and secure with a wooden pick.

Steak au Poivre:

In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
Heat a large nonstick skillet coated with olive oil cooking spray over medium heat.  Arrange the steaks in the skillet so that they do not overlap.  Cook the steaks, turning frequently for 10 minutes or until a thermometer inserted in the center of a steak registers 160-degrees F for medium. Remove the steaks to a serving platter and keep warm.
Clean the skillet, coat with cooking spray and place over medium heat. Add the onion, bell peppers, and minced garlic and cook, stirring occasionally for 5 minutes. Spoon the mixture over the steaks.
In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 teaspoon peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
Spoon the sauce over each steak and serve.

In a medium bowl, combine the oats and milk and allow to stand for 10 minutes. Stir in the egg, flour, wheat germ, baking powder, sugar substitute, oil and salt, mixing until evenly blended and only small lumps remain. Let batter stand for 30 minutes in the refrigerator.
Heat a large nonstick skillet coated with cooking spray over medium heat.  Working in batches, pour the batter by 1/4 cup into the pan and cook for 3-4 minutes or until the top starts to bubble and the bottom is browned. Turn and cook for 1-2 minutes longer or until golden brown. Remove to a plate and keep warm. Repeat to make 12 pancakes.

Grilled Canadian Bacon:

Preheat broiler.
Place the bacon on a broiler rack 3 inches from the heat and cook for 4 minutes.
In a small bowl, combine the preserves and mustard. Turn the bacon and brush with the preserve mixture. Broil for 4 minutes longer, or until the bacon is well done.

Chicken Salad:

In a medium bowl, combine the sour cream, scallions, parsley, lemon peel and salt/pepper to taste.  Toss well to blend.  Add the chicken and toss to coat.  Serve on a bed of lettuce leaves.

In a large bowl, combine the beef or turkey, breadcrumbs, egg substitute or egg, 1/2 teaspoon of the pepper, the Italian seasoning, and 4 tablespoons of the cheese. Form into balls the size of walnuts.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside.  Remove to a bowl, leaving drippings in the skillet.  Repeat to cook the remaining meatballs.
In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover and cook for 20 minutes. Stir in chopped basil.
For pasta, heat water in quart pot to a high boil. Add 1 teaspoon salt to water.  Add pasta  stir occasionally until pasta is tender but not wilting. Drain pasta — plate and add sauce with meatballs on top of pasta. Serve.