*** Thai Spicy Noodles

• 7 oz wide rice noodles
• 1/4 onion, sliced vertically
• 1/2 bell pepper, sliced
• Protein
• 12 oz cooked Chinese or Korean sausage
• 1 egg
• 1/2 cup bean sprouts
• 2 green onions, cut into one-inch pieces
• 1 tsp minced garlic
• 1 1/2 tsp sugar
• 1 tsp soy sauce
• 1 tp vinegar
• 2 tsp Sriracha chili sauce
• 1 Tbsp of cooking oil

Cook the rice noodles per package instructions.

Heat oil in the pan, add garlic and stir until golden, then add chicken/calamari/sausage, green onions, and noodles. Add the egg and mix everything well together and season with sugar, soy sauce, vinegar, and chili sauce.

Makes 4 servings, 10 WW PointsPlus each.

*** Shrimp Po' Boys

• 2 Tbsp Worcestershire sauce
• 2 Tbsp olive oil mayo
• 1 Tbsp grainy mustard
• 1 Tbsp ketchup
• 2 Tbsp chopped pickles
• 1 lb medium shrimp, peeled and deveined
• 1 tsp Old Bay Seasoning
• 1/8 tsp cayenne pepper
• Salt and pepper to taste
• Metal skewers, or wooden skewers soaked in water for 30 minutes
• 1 large French loaf or baguette
• 1 large tomato, sliced
• 4 cups shredded iceberg lettuce
• 1/2 yellow onion, thinly sliced

Preheat a grill or grill pan over high heat. For the remoulade, combine the Worcestershire, mayo, mustard, ketchup, and pickles in a mixing bowl and stir together. Set aside.

Season the shrimp with the Old Bay, cayenne, salt, and black pepper and thread onto the skewers. Grill for 1 to 2 minutes per side, until pink and just firm.

Cut the bread in half horizontally and scoop out a bit of the bread from the top and bottom halves. Slather the bread with the remoulade, then dress with the tomato slices, lettuce, onion, and shrimp. Cut into 4 sandwiches and serve.

Makes 4 servings, 10 WW PointsPlus.

*** Turkey Meat Loaf with Spicy Tomato Chutney

• 1/2 Tbsp olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 3 large tomatoes seeded and chopped
• 1/2 cup roasted red peppers
• 3/4 cup ketchup
• 1/4 cup Worcestershire sauce
• Pinch of red pepper flakes
• Salt and black pepper to taste

• 1/2 Tbsp olive oil
• 1/2 medium onion, chopped
• 1 clove garlic, minced (1/2 tsp)
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried rosemary
• 1 1/2 lb ground turkey
• 1/2 cup bread crumbs
• 1 egg lightly beaten

For the chutney (top ingredients), heat the oil in a medium saucepan over medium-high heat. Cook the onion and garlic until translucent, then add the tomatoes and peppers and cook for a few minutes more, until the tomatoes are soft and saucy. Add the ketchup, Worcestershire, and pepper flakes and simmer for 10 to 15 minutes. Season with salt and pepper.

Preheat oven to 350.

For the meatloaf, heat the oil in a medium skillet or saute pan over medium heat. Saute the onion and garlic until cooked through but not brown. Transfer to a bowl and gently mix in 1/2 cup of the chutney plus the remaining ingredients (Don't overmix!).

Dump the meat loaf out onto a baking sheet and loosely form into a log. Cover with half of the remaining chutney.

Bake the meat loaf until a thermometer reads 160, or 40-60 minutes. Serve with the remaining tomato chutney.

Makes 4 servings, 360 calories, or 10 WW PointsPlus each.

*** Molten Chocolate Cake

• 5oz bittersweet chocolate (at least 60% cacao) plus 4 chunks for cake centers
• 2 Tbsp butter
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 Tbsp flour
• 1 tsp vanilla extract
• 1/2 Tbsp instant coffee or espresso

Preheat oven to 425. Lightly butter four 6oz ramekins or custard cups

Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching the water) and add the chocolate and butter. Cook, stirring occasionally, until both the chocolate and butter have fully melted. Keep warm.

Use an electric mixer to beat the eggs, egg yolks, sugar, and salt until pale yellow and thick, about 5 minutes. Stir in the melted chocolate mixture, the flour, vanilla, and instant coffee.

Pour the mixture into the prepared ramekins. Stick one good chunk of chocolate in the center of each ramekin. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set. The cakes can be eaten straight from the ramekins, or you can wait a minute or two for them to cool just slightly before sliding them onto a plate.

Makes 4 servings, 9 WW PointsPlus per serving.

*** Curry with Cauliflower & Butternut Squash

• 1/2 Tbsp vegetable oil
• 1 medium onion, diced
• 1/2 Tbsp minced fresh ginger
• 2 cups cubed butternut squash (or potatoes/carrots if not in season)
• 1 head cauliflower, cut into florets
• 1 can (14-16oz) can garbanzo beans, drained
• 1 jalapeno pepper, minced
• 1 Tbsp yellow curry powder
• 1 can (14oz) diced tomatoes
• 1 can (14oz) coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• 2 cups uncooked rice

Start rice in rice cooker.

Heat the oil in a large saute pan or pot over medium heat. Add the onion and ginger and cook for about 2 minutes, until the onion is soft and translucent. Add the squash, cauliflower, garbanzos, jalapeno, and curry powder. Cook for 2 minutes, until the curry powder is fragrant and coats the vegetables evenly. Stir in the tomatoes and coconut milk and turn the heat down to medium. Simmer covered for 25 to 30 minutes, until the vegetables are tender. Add the lime juice and season with salt and black pepper.

Makes 6 servings, 13 WW PointsPlus each. (10 if using light coconut milk)

*** Bacon Pizza with Caramelized Onion and Goat Cheese

• 1 can (14oz) whole peeled tomatoes, drained
• 1/4 tsp salt
• 1/2 Tbsp olive oil
• 1 clove garlic, finely minced, or 1/2 tsp minced garlic
• Pizza dough / crust
• 8 oz package of fresh goat cheese, roughly chopped
• 1 cup Caramelized onions
• 1/2 Tbsp olive oil
• 1 red onions
• 1/8 tsp salt
• 4 strips bacon, cooked and crumbled
• 1/2 tsp chopped fresh rosemary
• Red pepper flakes

Preheat the oven to 500. If you have a pizza stone, place on the bottom rack.

Pull out the dough from refrigerator at least 30 minutes before working with it.

Cook the caramelized onions (20 mins over medium-low), and the bacon (place in pan cold, then set to medium heat, cook about 10 minutes, turning occasionally).

If using pre-made dough, divide into two equal pieces and on a well-floured surface, use a rolling pin to work the dough into two thin 12" crusts.

Sauce: Place tomatoes, 1/2 tsp salt, olive oil, and garlic in blender and puree for a few seconds, until the tomatoes have broken down a bit.

Top dough with 1 cup of sauce total (split among the two crusts if using two). Top with the toppings and cook either directly on the pizza stone or on a baking sheet directly on the bottom of the oven.

Makes 4 servings, 12 WW PointsPlus per serving.

*** Turkey Burger Mediterranean Style

• 20 oz lean ground turkey
• Salt and pepper to taste
• 1/2 tsp dried thyme
• 1/2 tsp Greek seasoning
• 4 oz crumbled feta
• 1/2 tsp garlic powder
• 2 cups leafy greens
• 4 English muffins, split and lightly toasted
• 1/2 cup roasted red peppers
• 1/4 cup olives, chopped

Preheat grill or grill pan. Season turkey with a few big pinches of salt and pepper, plus the dried thyme and Greek seasoning. Form the meat into eight patties, being careful not to overwork the meat (which can cause tough burgers). Mix the garlic powder with the feta cheese. Put 1 oz feta mixture centered on 4 of the patties and top them with the remaining four patties. Seal the edges with your fingers. Refrigerate 1 hour or up to overnight.

 (If using tabletop electric grill, make sure to use the cover). Cook over medium-high heat for 4 to 5 minutes on the first side, until lightly charred. Flip and cook for another 4 to 5 minutes, until the burgers feel firm and springy to the touch. Remove from the grill.

Toast the English muffin halves.

Lay the leafy greens on the bottom of four English muffin halves. Top with the burger, then crown the burger with peppers, olives, and the other half of the English muffin.

Makes 4 servings, 9 WW PointsPlus per serving.

*** Coconut Shrimp

• 1 cup panko bread crumbs
• 1/2 cup shredded sweetened coconut
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup flour
• 2 eggs, beaten
• 12 oz large shrimp, peeled and deveined
• Sweet Asian chili sauce for dipping
• 1/2 cup uncooked white rice
• 1 cup frozen edamame

Start the rice in a rice cooker with recommended amount of water.

Preheat oven to 450. Combine panko, coconut, salt, and pepper on a plate. Place the flour on separate plate and the egg in a shallow bowl. Working with a few at a time, coat the shrimp with flour, then egg, then finally with the bread crumb mixture, rolling the shrimp around so they are fully covered.

Place the breaded shrimp on a nonstick baking sheet and bake for 10 minutes, until the shrimp are firm and cooked through and the coating is nicely browned and crispy.

Meanwhile, microwave the edamame as directed on the package.

Serve with chili sauce for dipping.

Makes 2 servings, 17 WW PointsPlus per serving.

*** Lighter Chicken Enchiladas

• 3 boneless, skinless chicken breast halves (6 to 8 oz)
• Coarse salt and ground pepper
• 2 Tbsp vegetable oil
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tsp ground cumin
• 1 to 2 Tbsp minced canned chipotles in adobo
• 1 can (14.5 oz) low-sodium chicken broth
• 1/2 cup water
• 8 corn tortillas (6-inch), warmed
• 1/2 cup grated Monterey Jack (2 oz)
• Sour cream (optional topping)
• Peppers/onion, sliced (optional)

In a large skillet, bring 1 inch water to a boil. Add chicken, and season with salt; cover, and reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until cooked through, 12 to 14 minutes. Transfer chicken to a medium bowl; when cool enough to handle, shred with two forks.

While chicken is cooking, in a medium sauce-pan, heat oil over medium. Saute the peppers and onions to go in the chicken mix, remove from pan. Add garlic; cook, stirring, until fragrant, about 1 minute. Add flour, cumin, and chipotles to taste; cook, whisking, 1 minute. Whisk in broth and the water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400. Spread 1/4 cup of remaining sauce evenly in an 8-inch square baking dish. Fill each tortilla with chicken mixture, dividing evenly; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until cheese is melted and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Makes 4 servings, 11 WW PointsPlus each.

*** Salmon Burgers with Yogurt-Dill Sauce

Salmon Patties

• 1 lb skinless salmon fillet, finely diced
• 1 Tbsp prepared horseradish
• 1/2 tsp grated lemon zest, plus 1 Tbsp fresh lemon juice
• 1 large egg, lightly beaten
• 3 scallions, trimmed and thinly sliced
• 2 Tbsp plain dried breadcrumbs
• 1 tsp coarse salt (sea, kosher, etc)
• 1/8 tsp ground black pepper

Yogurt Sauce

• crazy mixed up salt (or salt & pepper)
• 1 tsp lemon juice
• 1 cup plain low-fat yogurt
• 2 Tbsp coarsely chopped fresh dill

Assembly

• Romaine lettuce
• bread, for serving (naan, pita, or buns)

Heat broiler, with rack 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.

Form salmon mixture into four 3 1/2 x 1 inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.

Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.

Makes 4 servings, 6 WW PointsPlus each (not including bread used to serve).

*** Japanese Curry

• 1/2 box (4.2oz) S&B Golden Curry Sauce Mix (the cubes, not the pre-made sauce packet)
• One very large potato, cut into 1/4" cubes, about 1 lb
• One medium yellow onion, cut into 1" slices
• 4 medium carrots, sliced into 1/4" rounds, about 1 lb
• 1/2 lb white mushrooms, thinly sliced
• 1 lb chicken thighs, trimmed of fat and cubed, or shrimp
• 1 tbsp olive or canola oil
• 1 1/3 cups uncooked rice.

Start the rice in the rice cooker.

Chop the veggies, and place the potato and carrot into a large microwaveable container and nuke on high for 5 minutes to pre-cook a bit.

If using chicken, begin to brown it in some olive or canola oil in a very large skillet or wide pot over medium high heat. When chicken is about halfway browned, toss in the mushrooms and onion (about 3 minutes). When chicken is browned, toss in the carrots and potatoes. Add 3 cups of water and increase heat to high to bring the mixture to a boil.

Meanwhile, slice two cubes of the curry sauce mix into tiny pieces and stir into skillet. Once the mixture comes to a boil, cover and reduce heat to a simmer. Simmer for 15 minutes. Chop the rest of the sauce mix in the meantime. Remove from heat, stir in the rest of the sauce mix, then put back on the heat. If using chicken, simmer for 5 more minutes. If using shrimp, simmer for 2, add the shrimp, then simmer for 3 more until shrimp are just cooked.

Makes 8 servings, 11 WW PointsPlus for shrimp, 12 WW PointsPlus for chicken thigh.

NOTE: Doesn't freeze well. Eat within a couple of days.

*** Shrimp Etouffe

• 1 1/2 Tbsp canola oil
• 1/4 cup all-purpose flour
• 4 celery stalks with leaves, finely chopped
• 1 large red bell pepper, finely chopped
• 1 onion, finely chopped
• 8 oz sliced mushrooms
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 1 lb peeled and deveined medium shrimp
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 tsp Creole/Cajun seasoning
• 1 Tbsp Sriracha or hot sauce to taste

Heat oil in medium Dutch oven over low heat. Gradually add flour and cook, whisking constantly, until light golden brown, about 15 minutes. Increase heat to medium. Add celery, bell pepper, onion, and garlic; cook, stirring frequently, until vegetables are softened, about 15 minutes (mixture may stick to bottom of pot).

Add water to Dutch oven and cook, scraping up browned bits from bottom of pot, about 3 minutes. Stir in remaining ingredients. Simmer, stirring constantly, until shrimp are just opaque in center, about 5 minutes.

Serve over rice.

Makes 4 servings (1 cup), 4 WW PointsPlus per serving.

*** Easy & Delicious Chicken Mole Enchiladas

• 2/3 cup Brazil nuts (or mixed nuts including brazil nuts)
• 2 garlic clove, coarsely chopped
• 3 (10oz) cans diced tomatoes Southwest style
• 1 medium red onion, coarsely chopped
• 4 tsp chili powder
• 2 tsp ground coriander
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs boneless skinless chicken thighs, trimmed
• 1/2 cup chicken broth (or water)
• 2 oz semisweet chocolate, finely chopped
• 1/2 cup shredded Monterey Jack cheese (2oz)
• 8 corn tortillas

Combine nuts and garlic in food processor and process until nuts are finely ground. Add tomatoes, onion, chili powder, coriander, salt and pepper; pulse until smooth.

Spray medium Dutch oven with nonstick spray and set over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to plate. Add tomato mixture and broth; cook, stirring 5 minutes. Add chocolate and cook, stirring frequently, until melted, about 4 minutes.

Return chicken to pot. Simmer, covered, stirring occasionally, until chicken is cooked through, about 30 minutes.

Preheat oven to 400 F.

Remove chicken and shred. Use the KitchenAid mixer (standard dough mixer blade) on medium speed to shred the chicken, or a pair of forks. Add some of the sauce to the chicken to make sure it is well-sauced. Spread 1/4 cup of the sauce into an 8" square dish. Fill the tortillas with chicken mixture, roll them closed, then place them in the dish. Cover with the remaining sauce. Top with 2 oz (1/2 cup Monterey Jack cheese). Bake until cheese is melted and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

Makes 8 servings, 11 WW PointsPlus each.

*** Fiery Shrimp with Bok Choy & Rice

• 3 tsp canola oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup matchstick-cut carrots
• 2 baby bok choy, halved lengthwise
• 6 scallions, cut into 1 1/2-inch lengths
• 1 head of broccoli, cut into florets
• 2 Tbsp grated peeled fresh ginger
• 2 large garlic cloves, minced
• 1/2 cup jasmine rice
• 1 1/2 cups chicken broth
• 1 Tbsp soy sauce
• 1/4-1/2 teaspoon red pepper flakes

Heat 1 1/2 teaspoons of oil in large nonstick skillet over medium-high heat. Add shrimp and cook, turning often, until just opaque in center, about 3 minutes. Transfer to medium bowl.

Add remaining 1 1/2 teaspoons oil to skillet. Add carrots, bok choy, scallions, ginger, broccoli, and garlic; cook, stirring, until fragrant, about 2 minutes. Add rice, tossing to coat. Stir in broth, soy sauce, and pepper flakes; bring to boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, about 20 minutes.

Return shrimp to skillet and cook, stirring frequently, until heated through, about 3 minutes.

Makes 4 servings, 5 WW PointsPlus each.

Frozen Berry Yogurt

• 1/3 cup berry yogurt (about half of a standard 6oz yogurt cup)
• 2 Tbsp finely chopped or mashed fresh berries
• 2 Tbsp sugar
• 3 Tbsp low-fat milk

Combine all ingredients and stir well to mix.

Makes 1 serving (about 6oz) , 5 WW PointsPlus per serving (no significant difference between fat-free half-and-half and reduced fat milk for this portion size).

6 oz: churn 5-6 minutes for Hamilton Beach Soft Serve Ice Cream Maker

12oz: churn 8-9 minutes

*** Chocolate Ice Cream Base

• 4 tsp unsweetened baking cocoa
• 2 Tbsp sugar
• 1/2 cup half-and-half
• 1/4 tsp vanilla extract

Combine cocoa and sugar and stir to mix. Add a small amount of half-and-half and mix. Add remaining half-and-half and vanilla. Stir until well-mixed.

Makes 1 serving (6 oz), 8 WW PointsPlus per serving (5 for fat-free half-and-half), plus toppings.

Make sure to hold down the lid on the Hamilton Beach soft serve ice cream maker.

6 oz: churn 6 minutes for Hamilton Beach Soft Serve Ice Cream Maker

12oz: churn 9 minutes

Vanilla Ice Cream Base

• 2 cups half-and-half
• 1 cup heavy cream
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract

Combine ingredients in 1 quart container with a tight-fitting lid. Shake until sugar is dissolved. Keep refrigerated.

Mix in ice cream maker until mixture thickens, then add up to 3 Tbsp of add-ins and mix again.

Makes 6 servings, 9 WW PointsPlus per serving (4 using 3 cups fat-free half and half instead of regular and heavy cream), plus toppings.

6 oz: churn 5-6 minutes for Hamilton Beach Soft Serve Ice Cream Maker

12oz: churn 8-9 minutes

*** Cornbread Stuffed Turkey Breast with a Spice Crust

Spice Crust

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp chopped fresh thyme, or 1/2 tsp dried
• 1/2 tsp salt

Stuffing

• 2 tsp unsalted butter
• 1 medium onion, chopped
• 1 large shallot, chopped
• 1 box stovetop corn bread stuffing mix
• 2/3 cup reduced sodium chicken broth, hot
• 1 egg white
• 1 Tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme, or 1/4 tsp dried
• 1/2 tsp salt

Turkey Breast

• 1 1/2 lb turkey breast
• 2 tsp olive oil
• 1 (14.5oz) can reduced-sodium chicken broth
• 2 tsp cornstarch
• 1/4 cup dry white wine

Preheat the oven to 325. To prepare the spice crust, combine the chili powder, cumin, thyme, and salt in a small bowl. Set aside.

To prepare the stuffing, melt the butter in a medium skillet over medium heat. Add 2/3 cup of the onion and the shallot; cook until lightly browned, 5-6 minutes. Combine the onion mixture with the stuffing mix, hot broth, egg white, parsley, thyme, and salt in a large bowl, tossing until evenly moistened.

To assemble the turkey breast, cut five 20-inch pieces of kitchen twine. On a work surface, arrange the breast skin-side down. With a sharp knife, cut horizontally along the tenderloins, opening them up so that the meat can lie flat. Turn the breast over. Sprinkle 1 tsp of the spice mixture on the breast and spread. Turn the breast over and spread the stuffing mixture over the surface of the meat, leaving a 1-inch border. Roll the breast up into a log around the filling. (Don't worry about creating a spiral of filling-the meat is too dense to roll easily. Instead, aim for a rounded "roast" with the stuffing tucked inside.) One at a time, slip each piece of twine under the breast and tie securely. Close the open ends with small skewers or toothpicks (just remember them later!).

Toss the remaining onion with 1 tsp of the oil in the center of a shallow roasting pan. Place the stuffed breast seam-side down on top of the onion. Brush the breast with the remaining 1 tsp oil; sprinkle the top and sides with the remaining spice mix. Roast 1 1/2 hours. Pour 1/2 cup of the broth over the turkey; cover with a loose tend of foil. Roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165, 30-45 minutes. Remove from the oven and transfer to a cutting board. Cover with a loose tend of foil and let rest 20 minutes.

Meanwhile, to prepare the gravy, whisk the cornstarch into the remaining broth in a small bowl. Add to the drippings in the turkey-roasting pan, along with the wine; place on the stove and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 minutes.

To serve, remove the skewers and strings from the roast and slice. Serve with the gravy.

Makes 8 servings

*** Pizza Quattro Stagioni (Four Seasons)

• 1 prebaked thin pizza crust
• 1 canned diced tomatoes in juice
• 1 Tbsp chopped fresh basil, or 2 tsp dried
• 1 Tbsp chopped fresh flat-leaf parsley, or 2 tsp dried
• 1 1/2 tsp chopped fresh oregano, or 1 tsp dried
• 1 small garlic clove, minced
• Freshly ground pepper, to taste
• 1 cup shredded, reduced-fat mozzarella cheese
• 1 red onion, sliced thin, cut into quarters and separated into slivers
• 1 1/2 cups sliced mushrooms
• 12 large black olives, pitted and sliced
• 2 oz sliced prosciutto, chopped

Preheat the oven according to package directions for the pizza crust.

To prepare the sauce, combine the tomatoes, basil, parsley, oregano, garlic, and pepper, in a large nonstick skillet. Cook, stirring frequently, until reduce to 1/2 cup.

Leaving a 1 1/2-inch edge, spread the tomato sauce evenly over the crust. Sprinkle with the cheese.

Spread the artichoke hearts, mushrooms, olives, and prosciutto evenly over the cheese and tomato sauce. Spray lightly with olive oil nonstick spray; sprinkle with another grating of the pepper. Bake until the crust is golden, and the cheese is bubbling, about 15 minutes.

Makes 4 servings, 9 WW PointsPlus per serving.

*** Southwest Sloppy Joes

• 1 Tbsp canola oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 jalapeno pepper, seeded and chopped
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 3/4 lb (12oz) ground turkey breast
• 1 (7oz) can Mexican-style corn (with peppers), rinsed and drained
• 1 1/2 cups mild chunky salsa
• 1 Tbsp packaged dark brown sugar
• 4 hamburger rolls, split

Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, garlic, and jalapeno. Cook, stirring occasionally, until softened, about 4 minutes. Add the chili powder and oregano, and cook 1 minute more. Add the turkey and corn, and cook until the mixture is nearly dry, about 4 minutes. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thickened and the turkey is cooked through, 4-5 minutes longer. Spoon over the opened rolls and serve.

Makes 4 servings, 10 WW PointsPlus per serving.

*** Peruvian-Style Chicken

• 1 1/2 cup white rice, uncooked
• water
• 1/4 cup dry white wine
• 2 garlic cloves, peeled
• 2 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 canned chipotle en adobo
• 2 tsp honey
• 2 tsp fresh thyme
• 2 tsp paprika
• 1 1/2 lb boneless skinless chicken thighs, trimmed of visible fat
• 1/4 tsp salt

Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Pour the marinade into a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally; 45 minutes.

Meanwhile, preheat the oven to 375, lightly spray a jelly-roll pan with nonstick spray.

Start the rice in the rice cooker.

Remove the chicken from the bag, discard the marinade, and arrange the chicken in the pan. Sprinkle chicken with the salt, then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.

Makes 6 servings, 10 WW PointsPlus per serving.

*** Zesty Red Clam Chowder

• 1 onion, diced
• 3 slices bacon, diced
• 2 (6.5oz) cans minced clams (do not drain)
• 1 large all-purpose potato, peeled and chopped
• 1 celery stalk, chopped
• 1 (28 oz) can crushed tomatoes (or use 1/2 large can, plus 1 14.5 oz can of diced tomatoes)
• 2 Tbsp chopped parsley
• 1 tsp dried oregano, crumbled
• 1/2 tsp salt
• 1/2 tsp cayenne pepper, or to taste
• 1/4 tsp freshly ground pepper

In a large nonstick saucepan or Dutch oven, saute the onion and bacon until the onion is tender and the bacon is browned, about 10 minutes.

Stir in the clams, potato, celery, and 1 cup water; bring to a boil. Reduce the heat and simmer until the potato is tender, about 10 minutes. Stir in the tomatoes, parsley, oregano, salt, cayenne, and pepper; cook until heated through, about 5 minutes.

Makes 4 servings, 5 WW PointsPlus per serving.

*** Guinness Chocolate Cake

• 1/2 cup Guinness stout
• 5 Tbsp unsalted butter, softened
• 3 Tbsp unsweetened cocoa
• 1 cup granulated sugar
• 3 Tbsp sour cream
• 1 large eggs
• 1/2 Tbsp vanilla extract
• 1 cup all-purpose flour
• 1 1/4 tsp baking soda
• 4oz softened cream cheese (or light cream cheese)
• 1/2 cup + 2 Tbsp powdered sugar
• 1/4 cup cream (or half-and-half)

Preheat oven to 350. Butter a 9-in springform pan (or regular pie tin) and line with parchment paper and spray liberally with cooking spray.

Heat Guinness and butter in large saucepan over medium-low until butter melts; remove from heat. Whisk in cocoa and sugar.

Combine sour cream, eggs, and vanilla; whisk into cocoa mixture. Whisk in flour and baking soda.

Pour batter into pan. Bake 40 to 45 minutes or until cake is firm. Remove to wire rack; cool completely. Remove from pan. Spread frosting on top.

While the cake is baking, beat the cream cheese until smooth, gradually adding powdered sugar, beating at a low speed just until blended. Gradually add cream; beat until blended.

Cut into 12 slices, each slice is approximately 6 WW PointsPlus (using light sour cream and half-and-half instead of sour cream and cream, respectively)

*** Garden Vegetable Soup

• 1/2 cup sliced carrots
• 1/4 diced onions
• 2 minced garlic cloves
• 3 cups fat-free vegetable broth
• 1 cup diced green cabbage
• 1 cup chopped spinach
• 1 Tbsp tomato paste
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1 cup diced zucchini
• (optional) 12 oz spiral pasta

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to a boil.

Reduce heat; toss in pasta after a few minutes and cover, simmering for a total of 15 minutes (including time used to cook pasta). Stir in the zucchini, and cook 3-4 minutes more.

Serve hot.

Makes 6 servings, 1 WW PointsPlus each (6 with pasta)

*** Homemade Dill Pickles

• 20 fresh dill sprigs
• 4 garlic cloves, thinly sliecd
• 12 medium pickling cucumbers (2.5 lbs) quartered lengthwise into spears
• 2 cups cider vinegar
• 1 1/4 cup water
• 1 Tbsp kosher salt
• 1 Tbsp sugar

NOTE: NEED CANNING INSTRUCTIONS

 For extra crisp cucumber, combine the spears with enough ice water to cover. Chill 4 hours, drain the spears, then prepare the recipe as directed.

Divide 12 dill sprigs and garlic among 4 clean (1-pint) glass canning jars, packing spears to within 1/2 inch of tops. Divide remaining 8 dill sprigs among jar, tucking sprigs between spears.

To make pickling liquid, combine vinegar, water, salt, and sugar in medium saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Boil 2 minutes.

Divide pickling liquid among jars to cover cucumbers. Wipe jar rims clean; cover tightly with lids. Let cool 30 minutes. Chill at least 24 hours or up to 1 month.

Makes 12 servings (4 spears each), 0 WW PointsPlus per serving.

For GREEN BEANS, prepare as directed, but before making the pickling liquid, boil water and add 2.5 lbs trimmed green beans and boil 4 mins. Rinse under cold running water until cool, drain and divide among jars. (1 WW PointsPlus for 1/2 cup)

For MIXED VEGETABLES prepare as directed, except mix 2.5 cups cauliflower florets, 2 large sliced carrots, 3 thickly sliced celery stalks, and 2 thickly sliced bell peppers and use instead of spears. (1 WW PointsPlus for 2/3 cup)

*** Pasta and Broccoli Sausage Simmer

• 3 cups (9oz) uncooked spiral pasta
• 24 oz smoked kielbasa or polish sausage, cut into 1/4in slices
• 2 medium bunches broccoli, cut into florets
• 1 cup sliced red onion
• 28oz canned diced tomatoes, undrained
• 2 Tbsp minced fresh basil (or 2 tsp dried)
• 2 Tbsp minced fresh parsely (or 2 tsp dried)
• 2 tsp sugar

Cook pasta according to the directions. Meanwhile, saute the sausage, broccoli, and onion in a Dutch oven for 5-6 minutes or until broccoli is crisp-tender.

Mix in tomatoes, basil, parsley, and sugar. Cover and simmer for 10 minutes. Drain pasta; stir into the sausage mixture.

Makes 8 servings, 12 WW PointsPlus per serving.

Note: Revised the amount of sausage downward to help with points, overpowering flavor of sausage. 7/8/13

*** Fiery Shrimp with Bok Choy

• 3 tsp canola oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup matchstick-cut carrots
• 2 baby bok choy, quartered lengthwise (or center pieces from 1 regular bok choy, cut into 3 inch pieces)
• 6 scallions, cut into 1.5-inch lengths
• 2 Tbsp grated peeled fresh ginger
• 2 large garlic cloves, minced
• florets from 1 crown of broccoli
• 1/2 cup jasmine rice (uncooked)
• 1 1/2 cups chicken broth
• 1 Tbsp lite soy sauce
• 1/2 tsp + a dash of red pepper flakes

Heat 1 1/2 tsp oil in large nonstick skillet over medium-high heat. Add shrimp and stir-fry until just opaque in center, 3 minutes. Transfer to medium bowl.

Add remaining 1 1/2 tsp oil to skillet. Add carrots, bok choy, scallions, ginger, broccoli, and garlic; stir-fry until fragrant, 2 minutes. Add rice, tossing to coat. Stir in broth, soy sauce and pepper flakes; bring to boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes.

Add shrimp to skillet; cook, stirring frequently, until heated through, 3 minutes.

Makes 2 servings, 12 WW PointsPlus each.

*** Rosemary and Olive Oil Chiffon Cake

• 1 1/2 cup cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup granulated sugar
• 1 1/2 Tbsp finely chopped fresh rosemary
• 7 large eggs, separated, at room temperature
• 2/3 cup tepid water
• 1/2 tsp vanilla extract
• 1/4 cup EVOO
• 1/4 tsp cream of tartar
• 1 1/2 Tbsp confectioners' sugar

Place oven rack in lower third of oven and preheat oven to 325.

Whisk flour, baking powder, and salt in medium bowl. Whisk 1 cup granulated sugar and rosemary in large bowl until fragrant, about 1 minute. Add yolks and whisk vigorously until lemon-colored, about 1 minute. Whisk in water and vanilla until blended. Slowly add oil in thin steady stream, whisking constantly, until well blended. Add flour mixture, a little at a time, folding it in with rubber spatula until blended. Make sure the batter has a consistent texture, without clumps.

With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy. Increase speed to high. Add remaining 1/4 cup granulated sugar, 1 Tbsp at a time, beating until stiff peaks form, 1-1/2 minutes. Add beaten whites to yolk mixture, gently folding it in with rubber spatula just until blended.

Scrape batter into ungreased 10-inch bundt pan; spread evenly. Bake until golden brown and cake springs back when lightly pressed, about 55 minutes, rotating pan front to back halfway through baking time. Let cool. Remove cake from pan and put on serving plate; dust with confectioners' sugar. Cut into 16 slices.

16 servings, 5 WW PointsPlus each.

*** Yumbo Gumbo with Shrimp

• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• One 14.5oz can stewed tomatoes, NOT drained
• 1 cup Spicy Hot V8 vegetable juice
• 1 Tbsp cornstarch
• 1 cup frozen cut okra
• 2 tsp dry Cajun seasoning, or more to taste
• 1 tsp Frank's RedHot Original Cayenne Pepper Sauce, or more to taste
• 8oz raw shrimp, peeled, tails removed, deveined
• 8oz white crabmeat (about two 6oz cans drained)
• Black pepper, to taste
• 3 cups cooked rice

Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.

Add tomatoes, vegetable juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and hot sauce. Stir and bring mixture to a boil.

Reduce heat to low. Cover and let simmer for 10 minutes.

Add shrimp, and continue to simmer until shrimp are opaque and cooked through, about 3 to 4 minutes. Add crabmeat and 3/4 cup water. Raise heat to medium, and return to a boil.

Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy!

Makes 6 servings, 6 WW PointsPlus each.

*** Shrimp and Grits for Hungry Chicks and Dudes

• 1/2 cup quick-cooking grits
• Dash salt
• 1/2 cup shredded fat-free cheddar cheese
• 1 Tbsp light whipped butter or light buttery spread
• 1 wedge The Laughing Cow Light Original Swiss cheese
• 8 oz raw shrimp, peeled, tail removed, deveined
• 1/2 cup thinly sliced scallions (white and green parts)
• 1 Tbsp chopped fresh parsley
• 1 tsp lemon juice
• 1/2 tsp chopped garlic
• 2 Tbsp precooked real crumbled bacon
• Optional: hot sauce

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 to 7 minutes. Remove from heat and stir in shredded cheese, butter, and cheese wedge, breaking cheese wedge into pieces as you add it. Cover and set aside until ready to serve.

Bring a large skillet sprayed with nonstick spray to medium heat. Add shrimp and cook until opaque, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of hot sauce. Stir well and remove from heat.

Serve grits topped with shrimp and bacon. Eat up y'all!

Makes 2 servings, 10 WW PointsPlus each.

*** Rosemary Bread

Bread

• 1 Tbsp white sugar
• 1 cup warm water
• 1 (.25 oz) package active dry yeast
• 1 tsp salt
• 2 Tbsp butter, softened
• 2 Tbsp rosemary, DIVIDED (more for butter below)
• 1 tsp Italian seasoning
• 3 cups bread flour
• 1 Tbsp olive oil
• 1 egg, beaten

Rosemary butter

• 4 Tbsp butter
• 1 Tbsp rosemary, chopped
• 1/2 tsp minced garlic (use sparingly, it stays raw)
• pepper, to taste

Dissolve the sugar in warm water in a medium, bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half, Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375.

Brush loaves with egg. Cut the top of the loaves with an "X". Bake 20 minutes in the preheated oven, or until golden brown.

Meanwhile, soften the butter and mix with the rosemary and garlic, then pepper to taste.

Each of the two loaves is 25 WW PointsPlus, butter is 12 WW PointsPlus

*** Sweet and Spicy Crunch Chex Mix

• 2 large egg whites
• 1/4 cup sugar
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 4 cups Corn Chex cereal
• 3 cups multigrain o's cereal
• 2 cups (6oz) multigrain pretzel nuggets with sesame seeds

VARIATIONS (add 1 PointsPlus per serving)

1) Choco-ginger: after cooling, stir in 3 oz chopped salted almonds, 2 oz chopped bittersweet chocolate, 2 tbsp sliced crystalized ginger (or other dried fruit)

2) Fall fruit crunch: tossing add 1/2 cup chopped pecans and 1/3 cup pumpkin seeds. After cool, stir in 1/2 cup coarsely chopped dried apples and 1/2 cup dried cranberries.

3) Popcorn-nut crunch: toss with 2 cups air-popped popcorn and 1/2 cup chopped walnuts. After cool, add 1/2 cup raisins, and 1/2 cup diced dried apricots.

Preheat oven to 300. Line pan with parchment paper.

Whisk egg whites, sugar, cinnamon, paprika, salt, cumin, and cayenne in large bowl until well blended. Add cereals and pretzels; toss to coat.

Spread mixture evenly in pan. Bake until cereals are lightly browned and dry, about 30 minutes, stirring every 10 minutes during baking time. Transfer to rack and let cool completely.

Makes 16 servings (1/2 cup each), 3 WW PointsPlus per serving.

*** Spiced Kisses Cookies

• 1 bag of Hershey's milk chocolate kisses
• 1 (16oz) roll refrigerated sugar cookie dough
• 1/4 cup granulated white sugar
• 2 Tbsp all-purpose flour
• 2 1/4 tsp pumpkin pie spice
• OR 1 1/4 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp ground nutmeg
• 1 tsp unsweetened cocoa

Preheat oven to 350. Unwrap 56 kisses and spread the sugar on a plate. Knead the dough, flour, spices, and cocoa in a large bowl until blended From dough by rounded teaspoonfuls into 1-inch balls. Roll them in the sugar.

Place on a baking sheet 2 inches apart and bake until cookies are puffed and just set in the center, 9 minutes. Transfer baking sheet to a cooling rack and gently press a kiss in the center of each cookie. Cool 2 minutes, then transfer cookies to the cooling rack. Cool until chocolate is firm, 1 hour. Repeat until you run out of dough or kisses, then scarf the leftovers like Cookie Monster. "Nom nom nom" sound effects optional.

Makes 56 cookies, 2 (1.75) WW PointsPlus per cookie.

*** Beef Tenderloin with Fresh Herb Sauce

• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1 medium garlic clove, smashed with knife and peeled
• 2 Tbsp water
• 1/2 Tbsp red wine vinegar
• 1 tsp olive oil
• 1/2 tsp fresh lemon juice
• 1/2 tsp table salt, divided
• 1/8 tsp freshly ground black pepper
• 1 spray cooking spray
• 8 oz raw, trimmed beef tenderloin (two 1-inch thick steaks)

In a blender or food processor, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, 1/4 tsp salt, and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with remaining 1/4 tsp salt; add beef to skillet and cook, flipping once, about 7 to 8 minutes for medium, or longer for desired degree of doneness. Serve with sauce. Yields 1 steak and 1/3 cup sauce per serving.

5 WW PointsPlus per serving. Makes 2.

*** Buffalo Chicken Drumstick

• Chicken drumsticks or thighs
• Frank's Red Hot sauce (or generic equivalent)

Marinate the drumsticks overnight (preferably in a vacuum sealed container), making sure that the drumstick is fully covered in sauce (doesn't have to be submerged since the sauce is thick).
Preheat grill to around 400. (slightly below medium)
Grill 5 minutes, turn once, grill 5 more minutes.
Lower heat to 325 or so (low heat) and transfer to top rack of grill. Cook 25 more minutes.
2 WW PointsPlus per drumstick.

*** Barbecue Pulled Chicken Sliders

• 1/2 cup no-salt-added ketchup
• 1 tbsp dark brown sugar
• 1 tbsp cider vinegar
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/8 tsp ground allspice
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 8 (1.3oz) sliders mini buns
• 8 bread-and-butter pickle chips

Combine ingredients for sauce in a small saucepan over medium heat. Bring to a simmer; Cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture. Stir to combine. Cook 2 minutes or until chicken is thoroughly heated.

Makes 4 servings of 2 burgers each, 10 WW PointsPlus per serving.

*** Pan-Grilled Chicken Tacos with Corn and Black Bean Salsa

• 3/4 small red onion, thinly sliced
• 1/2 jalapeno, finely chopped
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp chipotle pepper powder
• 3 boneless, skinless chicken thighs (4oz each), well trimmed
• 8 corn tortillas (6")
• 1 cup shredded romaine lettuce
• 1/2 cup fat-free corn and black bean salsa

Combine the onion, jalapeno, and lime juice in a small bowl.
Mix the cumin, chili powder, salt, and chipotle powder in a separate small bowl. Rub the mixture over the chicken. Coat a nonstick grill pan with cooking spray and heat over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side or until a thermometer inserted into the thickest portion registers 170. Transfer to a cutting board. When cool enough to handle, cut into strips.
Heat the tortillas according to package directions. Top each with 2 tablespoons lettuce, 3 tablespoons chicken strips, 1 tablespoon of the onion mixture, and 1 tablespoon salsaand fold in half. Serve while the tortillas are still warm.
4 servings, 2 tortillas 7 WW PointsPlus per serving.

*** Creole Shrimp Stroganoff

• 1 lb of peeled and deveined fresh medium shrimp
• 2 Tbsp olive oil
• 8 oz fresh mushrooms, sliced
• 1 can (14.5 oz) of diced tomatoes with green pepper, celery and onions
• 1 can (10.75 oz) cream of mushroom soup
• 1 tsp Mrs. Dash
• 3/4 tsp chili powder
• 1/4 tsp cayenne
• 1/2 cup light sour cream
• 8 oz no-yolk egg noodles
• 2 Tbsp butter
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp paprika

Cook noodles according to the package. Drain well and return to pot. Add butter, Cajun seasoning, and paprika, and mix well.

Meanwhile, cook the topping:

Rinse shrimp with cold water and pat dry.

In large skillet, heat olive oil over medium heat. Add mushrooms, cook, stirring frequently, for 5 minutes.

Add shrimp and stir for another 3 to 4 minutes until shrimp is cooked through. Do not over cook.

Add tomatoes, soup and seasonings.

Bring to boil, reduce heat and simmer for 5 minutes.

Stir in sour cream and heat through.

Serve over noodles.

6 servings, 10 WW PointsPlus per serving.

** Kidney Beans and Rice

• White rice
• 1 lb ground beef (or spicy Italian turkey sausages)
• 1/2 cup diced onion
• 1 cup diced celery
• 1 can kidney beans
• 1 can tomato soup
• Red pepper flakes (optional)

Start rice
Brown meat, drain fat
Brown celery and onion
Add kidney beans and soup
Salt to taste
Simmer about 30 mins.
37 WW PointsPlus total (before rice, 4 points per sausage, 5 points per cup of cooked white rice).

** Rosemary Slices Cookies

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 medium egg
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 Tbsp finely chopped fresh rosemary
• 1/2 teaspoon baking powder

Beat the butter and sugar together until creamy and smooth.
Stir in the egg until well incorporated.
Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended.
Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4 inch in diameter.
Wrap the logs in plastic wrap, and refrigerate at least 2 hours
Preheat oven to 350, line baking sheets with parchment paper.
Cut the logs into thin slices (1/8 to 1/4 inch thick). Bake until edges turn golden brown, 10-12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

61 WW PointsPlus per batch.

*** Olive Garden Salad

SALAD RECIPE:

• 1 bag American Blend Salad
• 4-5 slices Red Onion
• 4-6 Black Olives (optional)
• 2-4 Pickled Pepperoncini
• 1/2 cup Croutons
• 1 small Tomato sliced
• Freshly grated Parmesan Cheese

DRESSING RECIPE:

• 1/2 cup Mayonnaise
• 1/3 cup White Vinegar
• 1 tsp. Vegetable Oil
• 2 Tbsp. Corn Syrup
• 2 Tbsp. Parmesan Cheese
• 2 Tbsp. Romano Cheese
• 1 clove garlic minced
• 1/2 tsp. Italian Seasoning
• 1/2 tsp. Parsley Flakes
• 1 Tbsp. Lemon Juice
• Sugar (optional)

DIRECTIONS:

Dressing:

1. Mix all ingredients in a blender until well mixed (approximately 30 seconds).
2. If this is a little to tart for your own personal tastes please add a little extra sugar.
3. Chill in the refrigerator for at least 30 minutes.

Salad:

1. Chill a glass salad bowl in freezer for at least 30 minutes.
2. Place the bag of salad in bowl.
3. Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
4. Add some freshly grated Parmesan cheese if you like.
5. Add plenty of Olive Garden™ Salad Dressing on top.

21 WW Points Total.