*** 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