*** 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