*** Alpine Mac and Cheese with Kielbasa & Dijon Mustard

• 1 1/2 cups fresh, seeded rye bread crumbs
• 2 Tbsp minced fresh parsley
• 2 Tbsp unsalted butter, melted
• Salt
• Pepper
• 8 oz dry cavatappi or elbow pasta
• 8 oz kielbasa, sliced into 1/4-inch-thick rounds
• 1 Tbsp olive oil
• 2 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1 Tbsp caraway seeds
• 2 Tbsp all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1 cup shredded smoked Gouda
• 1 cup shredded Appenzeller or Gruyere cheese
• 3 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce

Preheat oven to 400 degrees. Coat a 2-qt. ovenproof baking dish with nonstick spray; set aside.
For the topping, combine crumbs, parsley, and melted butter in a bowl. Season mixture with salt and pepper.
For the casserole, cook pasta in a pot of boiling salted water until al dente; drain and set aside.
Brown kielbasa in oil in a large skillet over medium-high heat, about 5 minutes; transfer to a paper-towl-lined plate.
Melt 2 Tbsp butter in same pot over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.
Whisk in flour, coating shallots; cook 1 minute. Whisk in milk and cook, whisking often, until slightly thickened, 5-8 minutes. Reduce heat to low. Add cheeses by the handful, whisking until melted before adding the next handful (DO NOT LET BOIL).
Stir in Dijon and Worcestershire, then stir in pasta and kielbasa; transfer to prepared baking dish. Sprinkle topping over casserole and bake until sauce is bubbly and crumbs brown, 20-25 minutes. Let casserole rest about 5 minutes before serving.
Makes 8 servings, 12 WW PointsPlus per serving.

*** Chicken Yakitori

Makes 12 skewers

Sauce:

Bones from 1 chicken, coarsely chopped (skin and meat ok)
2 cups mirin
2 cups soy sauce
1 cup sake
1 cup water
2 tbsp packed brown sugar

Broil bones 5 minutes each side until browned, using tongs to turn them over

Transfer bones to large stockpot. Add the mirin, soy sauce, sake, water, and brown sugar. Bring to a boil over high heat.

Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half and becomes nice and glossy, at least 1 hour. Strain to remove the bones (and any optional ingredients)and discard. Let the liquid come to room temperature and use.

OPTIONAL INGREDIENTS:
3 to 5 cloves crushed garlic
1 bunch scallions
1-2 oz fresh ginger, thickly sliced
1-2 tsp black pepper



Skewers


4 boneless, skinless whole chicken legs, about 11/2 lbs
Salt
1/2 cup yakitori sauce

Cut the chicken with the grain into 1/2-inch-wide slices. Prepare the skewers by folding each slice in half and skewering, making sure that the folded sides are aligned, for aesthetic reasons. (Rotate the skewer while piercing to make it easier)

Each skewer will hold about 5 slices, covering about 4 inches of skewer.

When the skewers are ready, gently press down with the heel of a hand to compress the meat.

Lightly season all sides with salt, and grill.

*** Burpless Cucumber Dressing

1 1/3 cups Mayo
1/2 cup Sugar
1/3 cup Vinegar
1 tsp Salt
1/4 tsp Pepper
1 Onion, sliced
3 Cucumbers, peeled and sliced

Mix mayo, sugar, vinegar and S&P together. Add onion and cucumbers. Store in a jar and refridgerate.

** Linell's Chicken

1 envelope Onion Soup
1 envelope Lowry's Spaghetti Sauce
1 can of Beer
4 pieces of chicken

Shake chicken in the Onion Soup and Spaghetti Sauce mix.

Place chicken in a casserole and baste in beer.

Cover and bake at 375 for 30 minutes.

Remove cover and bake for and additional 30 minutes.

** Fumi Salad

1 1/2 - 2 cups Salad Shrimp
3 Tsp Toasted Sesame Seeds
3 Tsp Toasted Slivered Almonds (optional)
4 Green Onions, chopped
1 package uncooked Top Ramen, broken up

Dressing:
3 tsp Sugar
1 tsp Pepper
1 tsp Salt
5 Tbsp Vinegar
3/4 cup Salad Oil
Seasoning Pack from the Ramen

Combine ingredients, add dressing and let sit for at least 1 hour before serving

Ishe's Bread (Family Recipe)

1 packet dry yeast (2 1/4 tsp)
2 cups flour + more as needed
1 Tbsp sugar
1 tsp vinegar
1 Tbsp shortening
1/2 tsp salt

Soak 1 yeast in 1/2 cup Luke warm water

Put 2 cups of flour and 2 cups of warm watere in a large bowl

Add sugar, vinegar, and shortening. Beat well

Add dissolved yeast and beat well

Add salt and beat well

Add flour until dough does not stick to greased hands

Let rise 3 times and bake in greased pan for 1 hour at 350

*** Chicken in Mustard

Ingredients

• 1 1/2 to 2 pounds chicken thighs, skin removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1 onion, chopped
• 1/4 pound white button mushrooms, quartered
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1 tablespoon flour
• 1 teaspoon dried tarragon
• 1/2 cup white wine
• 1 cup chicken stock, plus more if needed
• 1/4 cup Dijon mustard
• 2 tablespoons sour cream
• Super Buttered Noodles, recipe follows

Directions

Preheat the oven to 350 degrees F.

Rinse and dry the chicken thighs and season with salt and pepper.
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.

Super Buttered Noodles:

• 2 chicken bouillon cubes
• 1 pound egg noodles
• 3 tablespoons butter, softened
• 1 tablespoon sour cream
• Chopped fresh parsley, for garnish
• Kosher salt and freshly ground black pepper

In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

Makes 6-8 serving (20 or 15 WW PointsPlus per serving, respectively)

*** Quinoa Paella / Jambalaya

• 2 cups quinoa
• 1 red onion, chopped
• 2 cloves garlic, crushed
• Creole seasoning (lots to taste)
• 3 cups fat-free chicken broth
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large jalapeno
• 4oz mushrooms, sliced
• 1 cup green peas or other vegetables
• Olive oil
• Lime
• Salt
• Pepper

In a pot, warm some olive oil. Saute the onions, garlic, and mushroom.

Add the peppers. Continue cooking for about 2 minutes.

Add the quinoa and fry for a few minutes to toast the quinoa.

Stir in the spices and peas. Add the vegetable broth and bring to a boil.

Reduce heat to a simmer uncovered and cook for 20 minutes, stirring occasionally.

Serve with lime, squeeze the juice over the quinoa.

*** Guinness Stout Pot Roast

• 12 oz bottle or can of Guinness
• 10.75 oz can of condensed cream of mushroom soup
• 1oz package of dry onion soup mix
• 1 small onion, chopped
• 1 glove garlic, minced
• 2-1/2 lb boneless beef chuck roast
• Pinch of salt and black pepper
• 10oz bag baby carrots
• 16oz baby red potatoes, cut in half
• 3 stalks celery, cut into 3-inch pieces
• 8 oz mushrooms

Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots, mushrooms, and potatoes around the meat.

Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.

*** Beer-Braised Shrimp with Louisiana Salsa & Rice

• 4 garlic cloves, grated or finely chopped
• 6 to 8 small celery stalks from the heart, chopped
• 1 large or 2 medium green bell peppers, seeded and chopped
• 1 medium to large red onion, chopped
• 2 tbsp finely chopped fresh thyme leaves
• 4 tbsp (1/2 stick) margarine
• 1 1/2 cups enriched white rice
• 2 1/2 cups chicken stock
• 1 red jalapeno pepper, very thinly sliced
• 1/2 pint small tomatoes (cherry, grape, or small heirloom), halved
• 2 limes
• Salt
• 2 tbsp EVOO
• 3 lbs large shrimp, deveined, tail on (sub 1 lb of light spicy sausage for some of the shrimp if desired, then cook in skillet before shrimp)
• 1 tbsp Old Bay seafood seasoning
• 1 tbsp Worcestershire sauce
• 1/4 cup hot sauce
• 1 bottle of beer
• 1 bunch scallions, thinly sliced on an angle

In a medium bowl, combine the garlic, celery, bell peppers, onions, and thyme.

Heat a medium pot with 1 tablespoon of the margarine over medium heat. Add about one third of the vegetables to the pot, cook for 2 to 3 minutes to soften, then add the rice and toss around for another 1 to 2 minutes. Stir in the chicken stock, cover the pot, and bring to a boil. Simmer the rice for 15 to 18 minutes, until tender, then fluff with a form.

Combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.

Heat the EVOO in a large skillet over medium-high to high heat. Add the shrimp and season with the Old Bay, Worcestershire sauce, and hot sauce. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for 5 to 6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the scallions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.

Serve the shrimp on plates topped with a generous scoop of rice and garnished with generous spoonfuls of salsa. If you prefer lots of rice, reverse the order and fill the plate with rice, then top with the shrimp and salsa.

6 servings, 14 WW PointsPlus each

*** Super Scampi

• 3 tbsp EVOO
• 6 anchovies
• 6 garlic cloves, chopped
• 1 tsp crushed red pepper flakes
• 1 cup dry white wine
• 2 stems of fresh oregano, leaves stripped and finely chopped
• Generous handful of flat-leaf parsley leaves, finely chopped
• 3 tbsp butter, cut into small pieces
• 1 quart chicken stock
• 1 lb linguine
• 2 1/2 lb large shrimp, peeled and deveined
• Zest and juice of 1 lemon
• 1 cup fresh basil leaves, about 20, torn
• Salt and pepper

NOTE: Do not cook pasta separately.

Heat the EVO over medium heat in a large skillet.

Add the anchovies, garlic and pepper flakes to the pan and cook until the anchovies melt into the oil, a couple of minutes.

Add the wine, oregano, and parsley to the pan and reduce the wine for 1 minute, then melt the butter into the sauce.

Add the stock and 2 cups water to the pan and bring to a boil.

Stir the uncooked pasta and shrimp into the pan and reduce the heat. Simmer for 7 to 8 minutes until the pasta is al dente and the shrimp are firm.

Stir in the lemon zest and juice and the basil and season with salt and pepper to taste.


8 servings, 10 WW PointsPlus (not including baguette).

*** Summer Corn Fettuccine

• Salt
• 1 lb fettuccine
• EVOO
• 6 slices smoky bacon, chopped
• 6 ears corn on the cob, shucked
• 3 shallots, finely chopped
• 1 small red bell pepper, seeded and chopped
• Black pepper
• 1 cup half & half or cream (light)
• 2 tbsp fresh thyme leaves
• 1/2 cup chicken stock or dry white wine
• A few dashes of hot sauce or a few pinches of cayenne pepper
• A couple handfulls of chopped fresh flat-leaf parsley
• 1 cup grated Parmigiano-Reggiano cheese
• 1/2 cup chopped fresh sweet basil leaves or 1/4 cup chopped fresh tarragon leaves

Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente.

Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-heat heat. Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat. Place a small bowl inverted in a large bowl, steady the corn cobs on the smaller bowl, and scrape the kernels off the ears. Add three quarters of the kernels and liquids to the bacon. Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper. Cook until tender, 5 to 6 minutes.

Add the remaining corn to the food processor and puree with the cream.

Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture. Reduce the heat to a simmer. Cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne pepper and adjust the salt and pepper.

Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup. Top with basil or tarragon and pass the remaining cheese at the table.

6 servings, 14 WW PointsPlus

*** Chicken with Honey-Balsamic Glaze

• 1 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp olive oil
• 1 lb uncooked boneless, skinless chicken (breast or thigh, four 4-oz pieces)
• 2 tbsp balsamic vinegar
• 2 tbsp honey

Combine thyme, salt, and pepper; sprinkle over both sides of chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 to 7 minutes on each side or until chicken is done.

Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

Makes 4 servings, 8 WW PointsPlus each

*** Carne Asada Soft Tacos with Corn, Black Bean, and Avocado Salad

• 1 lb raw pre-marinated carne asada
• 8 small flour tortillas
• lettuce, shredded

Salad

• 1 tbsp minced jalapeno peppers
• 1 ear cooked corn on the cob, kernels removed
• 1/2 medium avocado, peeled, pitted, and diced
• 1 cup canned black beans, drained and rinsed
• 4 tsp fresh lime juice
• 2 tbsp minced, fresh cilantro
• 1/8 tsp salt
• 1/8 tsp black pepper

Preheat grill to medium hot

Combine salad ingredients in a medium bowl; stir gently and set aside.

Score steak on one side by making shallow crisscross slashes with a sharp knife. Grill steaks for just a few minutes on each side, until browned. Let cool about 5 minutes. Thinly slice steak across grain and serve with salad.

Assemble soft tacos.

Makes 4 servings

7 WW PointsPlus per serving

*** Krabby Patties

• 16 oz imitation crabmeat, chopped to a rice like consistency in the food processor
• 3 scallions, chopped
• 1 Tbsp dill, dried
• 1 1/2 tsp Old Bay Seasoning
• 1/4 dried bread crumbs
• 1/4 cup mayonnaise
• 1 egg
• Salt and Pepper, to taste
• Flour, for dredging
• Vegetable Oil, for frying

Salad makings

• box of herb salad mix
• 2 oz crumbled feta cheese
• 1 Tbsp bacon bits
• 3 Tbsp x 4 servings Lite Thousand Island dressing.

Mix all the ingredients, except for flour and oil, well

Shape mixture into 8 patties

Refrigerate for 1/2 hour or longer

Dredge each patty in flour, coating thoroughly

Fry patties until nicely browned

Serve with the salad ingredients.

*** Microwave Chicken and Dumplings

Chicken

• 1 1/2 lbs boneless, skinless chicken thighs, trimmed of visible fat (original recipe is from whole chicken butchered into 8 pieces)
• 1 cup cream of chicken soup
• 1 cup whole milk

Dumplings

• 2/3 cup whole milk
• 2 cups Bisquick
• Paprika
• 2 tsp parsley flakes
• 1/4 tsp poultry seasoning

Place chicken, meatiest parts out, in microwave-safe dish (about 12" x 7.5" x 2"). Sprinkle with salt and pepper and generous amount of paprika

Cover with wax paper and microwave on high for 10 minutes. Remove excess fat

Mix soup and milk (1 cup) and spoon over chicken.

Cover again with wax paper, microwave on high until chicken is done, approximately 8 to 12 minutes.

Mix all dumpling ingredients together into a soft dough. Drop in spoonfuls around edge of dish. Microwave on high uncovered until dumplings are no longer doughy, 3 to 4 minutes.

Makes 8 servings, 10 WW PointsPlus each.

** Meat Sauce and Mashed Potatoes (Kreutz-Landry version)

• 12 oz ground beef -- (80-85% lean)
• 1/2 medium or large yellow onion, finely chopped
• 1 can cream of mushroom soup, reduced fat
• 8 oz sliced mushrooms
• salt (lots)
• pepper (lots)
• vegetable oil
• 1/2 Tbsp all-purpose flour
• instant mashed potatoes (4 servings)
• 1/2 cup frozen corn, thawed (1/4 cup each for 2 servings, Richard style)

NOTE: Original Kercher/Landry version does *not* include mushrooms or corn.


Saute the mushrooms and onion (add drops of oil as needed) for several minutes over medium until the mushrooms give up their liquid and the onions begin to caramelize. Remove to a plate.

Meanwhile, start water boiling for the mashed potatoes. Use reduced fat milk if the potatoes call for milk, and skip the oil/butter/margarine.

Brown the meat over medium heat, keeping it in small, but not tiny chunks. Do not over-cook. Remove to a plate with a slotted spoon, leaving the drippings in the skillet.

Drain most of the remaining fat (a wad of paper towels used to soak up the grease works great), then combine leftover fat in skillet with 1/2 tablespoon of flour and cook over medium-low heat, making the base for the gravy.

Reduce heat to low and stir in soup and 1/4 can of water.

Add pepper/salt to taste (probably quite a bit of both salt and pepper). If using corn, mix into the meat sauce.



Makes 4 servings, 9 WW PointsPlus (10 with corn).

*** Million Dollar Cookies

• 1 cup butter
• 1 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 4 cup flour
• 1/2 tsp baking soda
• 1 1/2 tsp salt

Roll into balls and then roll in sugar (use colored sugar for holidays).

Flatten with the bottom of a glass.

Bake at 350 degrees for 10 to 12 minutes.

*** Pumpkin Chili

• 2 cups canned pumpkin
• 3 lbs ground beef
• 2 cans red kidney beans
• 2 onions, chopped
• 3 15oz. cans cut tomatoes
• 2 tbsp chili powder
• 1 tsp red pepper
• 2 tbsp sugar
• 1 tsp salt
• 2 bay leaves
• 1 cup mushrooms, sliced

Brown ground beef and drain excess fat.

Put ground beef in large pot.

Add ingredients to pot, simmer for at least two hours, stirring occasionally.

Makes about 13 servings (1 cup each), 6 WW PointsPlus each.

Can under high pressure (~15 PSI) for 75 minutes.

NOTE: Take Picture for Blog

*** New England "Lobster" Roll

• 12 oz cooked lobster (or 1 package krab meat, chopped)
• 1/4 cup finely chopped celery
• 3 tbsp light mayonnaise
• 2 tbsp finely chopped red onion
• 2 tsp chopped fresh tarragon
• 1 tsp fresh lemon juice
• 1/8 tsp freshly ground black pepper
• 4 top-slit New England-style hot dog rolls, toasted

Combine the lobster/krab, celery, mayonnaise, onion, tarragon, lemon juice, and pepper in a medium bowl. Divide the mixture among the 4 hot dog rolls.

*** Sausage Calzones

1 tsp extra-virgin olive oil
6 oz reduced-fat Italian chicken sausage (or hot lean turkey sausage), sliced (or crumbled)
1 onion, sliced
3 cloves garlic, minced
1 tsp dried oregano
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/8 tsp salt
1/2 cup shredded part-skim mozzarella cheese
1 tube (11 ounces) refrigerated thin-crust pizza dough
8 oz white mushrooms

Preheat the oven to 400 degrees.

Coat a large baking sheet with cooking spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, garlic, mushrooms, and oregano, and cook, stirring occasionally, for 2 to 3 minutes, or until the onion starts to soften.

Add the bell peppers and salt. Cook, stirring occasionally, for 7 to 8 minutes, or until the sausage is browned and the vegetables are tender.

Remove from the heat and let cool for 10 minutes.

Stir in the cheese.

Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 6"-diameter circle.

Place one-fourth of the sausage mixture over half of each circle. Fold the dough over the filling to form 4 semicircles. Firmly pinch the edges of the dough to seal.

Carefully lift the calzones and transfer them to the baking sheet. Pierce the dough with a fork in four separate places.

Bake the calzones for 16 to 18 minutes, or until the tops are golden brown. Let cool for 5 minutes before serving.

Makes 4 servings. 9 WW PointsPlus per serving. Pair with 1/4 cup of spumoni ice cream or salad (2 cups romaine, 1 tsp parmesan, 1 tsp olive oin, 1/2 tsp red wine vinegar)

*** Manhattan Seafood Chowder

• 5 slices bacon, chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 1 russet (baking) potato (8 ounces), peeled and cut into 1/2" cubes
• 1/2 bulb fennel, chopped
• 4 cloves garlic, minced
• 1 tsp dried basil
• 1 can (14.5 ounces) no-salt-added diced tomatoes
• 2 bottles (8 ounces each) clam juice
• 3/4 pound peeled and deveined small shrimp
• 1 can (6.5 ounces) chopped clams, drained
• 1/4 tsp freshly ground black pepper

Cook the bacon in a large saucepan over medium high heat for 4 to 5 minutes, or until just starting to brown.

Reduce the heat to medium and add the celery, onion, potato, fennel, garlic, and basil. Cook, stirring occasionally, for 6 to 7 minutes, or until the vegetables are crisp-tender.

Stir in the tomatoes and clam juice. Bring to a boil over medium-high heat.

Reduce to a simmer, cover, and cook for 18 to 20 minutes, or until the potatoes are tender.

Add the shrimp, clams, and pepper, and cook for 4 to 5 minutes, or until the shrimp are cooked through.

Makes 4 servings, 2 cups each. 8 WW PointsPlus per serving. Add a salad with 2 cups romaine with 1 tsp olive oil and 1 1/2 tsp balsamic vinegar to make a meal.

*** Grilled Steak & Potato Kebabs

Issue 88, Page 11

• 8 red or yellow new potatoes
• 4 tbsp olive oil, divided
• 1 1/4 lb. beef tenderloin or top sirloin, cut into 2-inch chunks

Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high.

Brush grill grate with oil.

Toss potatoes with 2 tbsp oil; thread six potatoes onto each of four skewers so potatoes lay flat.

Toss beef with 2 tbsp oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper.

Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.

Add beef kebabs to grill; cook, covered, over medium-high heat, to desired doneness (about 3 minutes per side for medium-rare).

Rest kebabs 5 minutes.

*** Butternut Squash Hash Browns

• 1 heaping cup shredded butternut squash
• 2 tbsp chopped onion
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Dash salt
• Dash black pepper
• Olive oil nonstick spray
• Additional salt and black pepper, to taste
• Optional toppings: ketchup, salsa, hot sauce

Spread shredded squash out between 2 layers of paper towels. Press down to absorb as much moisture from squash as possible. Repeat if necessary, until no more water can be removed.

In a medium bowl, toss squash shreds with onion, onion powder, garlic powder, salt, and pepper until mixed well.

Mist a small to medium pan with a 2-second spray of olive oil nonstick spray.

Bring to high heat. Add squash mixture to the pan.

Remove from heat and top with another 2-second spray of the olive oil spray.

Return to heat and cook for 2 minutes. Flip shreds with a spatula. Cook for another 2 minutes or so, until mixture is thoroughly cooked and browned.

Plate your HBs, and season to taste with more salt and pepper. Finish off with one of our optional toppings, if you like.

Makes 1 serving 1 WW point per serving

*** Easy Caprese Breakfast Pizzas

• 4 light English Muffins
• 8 thick slices from a large firm plum tomato (Roma recommended)
• 24 fresh basil leaves
• 4 pieces light mozzarella string cheese, pulled into strips
• 4 tsp light whipped butter or light buttery spread
• 1 tsp crushed garlic
• Salt
• Black Pepper

Preheat oven to 375 degrees.

In a small dish, combine butter and garlic. Mix well and set aside.

Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Cook tomato slices for 1 to 2 minutes on each side, until lightly blackened.

Split English muffin into halves. Spread garlic-butter mixture evenly over both halves. Top each half evenly with mozzarella cheese strips. Place three basil leaves on top of each cheese-topped muffin half, followed by tomato slices.

Place halves on a baking sheet sprayed lightly with nonstick spray. Bake in the oven until the cheese has melted and muffin halves are toasty, about 5 minutes.

Finish off with a dash of salt and pepper on top of each tomato, if you like. Then devour!

Makes 2 servings 10 WW PointsPlus per serving (4 muffin halves)

*** Mini Scones (Babycakes Cupcake Maker)

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• Pinch of salt
• 3 tbsp cold butter, cut into small pieces
• 1 egg yolk
• 1/4 cup heavy or whipping (35%) cream
• 1/2 tsp vanilla extract
• Bonus ingredients (optional)
• Mini chocolate chips
• Bits of dried fruit
• Cinnamon
• etc...

Pull out your Babycakes Cupcake Maker and preheat it. (or set oven to standard scone baking temp?).

In a medium bowl, whisk together flour, sugar, baking powder and salt.

Using your fingertips or a pastry blender, blend in butter until mixture is coarse and crumbly.

In a small bowl, whisk together egg yolk, cream and vanilla.

Add to flour mixture and, using a fork, stir until just combined (do not overmix).

Turn dough out onto a floured surface and gently knead 4 or 5 times. Pat into a 3/4-inch thick circle. Cut into 8 equal pieces and re-pat to 3/4-inch thickness.

Place a scone in each well. Bake for 5 minutes. Carefully turn scones over and bake for 5 to 6 minutes or until light brown.

Makes 8, 31 WW PointsPlus for the entire batch (plain)

*** Almond Poppy Seed Muffins

• Paper Liners (optional)
• 1/3 cup milk
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/3 cup vegetable oil
• 3/4 cup all-purpose flour
• 10 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp poppy seeds

In a medium bowl, combine, in this order, milk, egg, vanilla, almond extract, oil, flour, sugar, baking powder, and salt.

Using an electric mixer on medium speed, beat for 2 minutes.

Using a wooden spoon, stir in poppy seeds.

If desired, place paper liners in wells. Fill each well with about 1 1/2 tbsp batter.

Bake for 5 to 7 minutes or until a tester inserted in the center of a muffin comes out clean.

Transfer muffins to a wire rack to cool. Repeat with the remaining batter.

Makes 16 to 18 muffins 27 WW PointsPlus total for entire batch