SOUTH BEACH DIET RECIPES by Arthur Agatston, MD

BEEF KABOBS W/PEANUT DIPPING SAUCE
Remember when you were young, and you thought everything tasted better with a little peanut butter on it? Well, after tasting this recipe, you'll be sure you were absolutely right. Ingredients: 1/2 cup light soy sauce; 2 tablespoons granulated brown sugar substitute; 2 tablespoons sugar substitute; 4 cloves garlic, pressed; 11/2 pounds sirloin steak, cut into 1 1/2" X 1" thick pieces; 1/2 cup creamy unsweetened natural peanut butter; 3/4 cup water; 3 tablespoons lime juice; 1 tablespoon finely chopped ginger; 1/4 teaspoon ground red pepper; 1 green bell pepper, cut into squares; 1 red bell pepper, cut into squares; 1 large onion, cut into wedges
In a shallow dish, combine half of the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from the heat. Coat a grill rack with cooking spray. Preheat the grill to high. Thread the steak, peppers, and onion onto four metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the peanut sauce.

THAI VEGETABLE STIR FRY
In order to be called Thai, a recipe needs to have all five flavors: Do you taste hot/spicy? Salty? Sweet? Bitter/aromatic? And sour? If so, it's Thai!
Ingredients: 1 can (14 ounces) light coconut milk (no sugar added); 2 cloves garlic; minced 1/2 teaspoon grated lemon peel; 1/2 teaspoon grated lime peel; 2 cups sliced asparagus tips; 1 cup halved mushrooms; 1 small red bell pepper, sliced 1 small head bok choy, stems sliced and leaves left whole; 1/4 cup unsalted peanuts; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon light soy sauce; 1 tablespoon fresh lime juice; 1 tablespoon fresh lemon juice; 1 small bunch fresh basil, slivered
In a food processor, combine the coconut milk, garlic, lemon peel, and lime peel. Pulse to process into a paste. Remove to a large skillet. Place over medium-high heat and cook, stirring, for 1 minute. Add the asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes and simmer for 10 minutes. Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes.

TURKEY PATTIES WITH FENNEL
Fennel seeds lend zip to these tasty sausage patties. If you like, you can substitute 2 tablespoons whole wheat bread crumbs for the chopped nuts. Ingredients: 1 pound 99% fat-free ground turkey breast; 1/4 onion, grated 1 egg, beaten; 2 tablespoons finely chopped pecans; 1/4 teaspoon fennel seeds, finely crushed
In a bowl, combine the turkey, onion, egg, pecans, and fennel. Shape the turkey mixture into 8 patties. Heat a large nonstick skillet coated with cooking spray over medium heat for 1 minute. Working in batches if necessary, add the patties and cook for 5 minutes on each side, or until a thermometer inserted in the center of a patty registers 165°F and the meat is no longer pink.

NUTTY SUMMER SQUASH WITH ASAGIO CHEESE
Summer squash couldn't be better! Chopped walnuts and Asiago, an Italian cheese with a nutty, rich flavor, add a surprise crunch to this delightful veggie dish.
Ingredients: 2 teaspoons trans-free margarine; 2 large cloves garlic, minced; 1 medium zucchini, cut into 3" strips; 1 medium yellow summer squash, cut into 3" spears; 2 tablespoons chicken or vegetable broth; 1/8 teaspoon salt 1/2 teaspoon ground black pepper; 1/2 cup chopped toasted walnuts; 1/3 cup shredded Asiago cheese
Melt the margarine in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute, or until soft. Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender. Remove from the heat. Sprinkle with the walnuts and cheese.

Excerpted with permission from "The South Beach Diet Cookbook" by Arthur Agatston, M.D. (Rodale Press; 2004; $25.95; www.rodalestore.com; 1-800-848-4735