*** 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.