Broccoli Cheddar Cornbread

• 2 (8.5 oz) boxes corn muffin mix
• 1/2 cup skim milk
• 2 cloves (1 tsp) minced garlic
• 1 (8 oz) container fat-free cottage cheese
• 4 large eggs
• 1 Tbsp salt
• 1 cup + 2 Tbsp grated reduced or no fat Cheddar, divided

Veggie Filling

• 1 stick (1/2 cup) unsalted butter or margarine
• 1 medium onion, chopped
• 1 (10 oz) package frozen chopped broccoli, thawed but not drained

Preheat oven to 375 F.

In a large bowl (enough to hold all ingredients, including veggies), mix together main ingredients, using 1 cup of the Cheddar.

Melt the butter in a cast iron skillet. Saute onions and broccoli until soft. Dump into the bowl with the batter. Replace the skillet on the heat. Mix well.

Pour batter mixture back into the skillet. Sprinkle with the remaining 2 Tbsp Cheddar cheese.

Bake until golden, about 30 minutes.

Makes 12 servings, 8 WW PointsPlus each. (or 16 servings @ 6 PointsPlus)

*** Cream of Wheat with Berries

• 1/2 cup blueberries
• 3 Tbsp Cream of Wheat Hot Cereal 1 Minute (cream colored package)
• 3/4 cup fat free milk
• salt
• 1 packet or artificial sweetener or 2 tsp sugar

Mix the cream of wheat, milk, a dash of salt, and 2 tsp sugar or artificial sweetener in a bowl.

Microwave for 1 minute. Stir well.

Repeat twice more, stirring each time. Let cool and absorb more liquid.

Makes 1 serving, 6/7 WW PointsPlus each.

*** Vegan Lettuce Wraps

Filling and Lettuce

• 1 cup quinoa, uncooked
• 12 oz frozen soy crumbles (Non-vegan: any ground very lean meat)
• 1/2 cup frozen corn
• 1/2 Tbsp canola oil
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 8 oz (1/2 bag) pre-shredded coleslaw mix (carrots, red cabbage, green cabbage)
• 2 scallions, thinly sliced
• 1 head flexible green lettuce (like green leaf)

Sauce:

• 1 1/2 Tbsp soy sauce
• 4 tsp rice vinegar
• 1/2 Tbsp sesame oil
• 1 Tbsp hoisin sauce
• 1 1/2 Tbsp water
• 1/2 Tbsp agave nectar (Non vegan: honey)
• 2 tsp Sriracha (or other garlic chili sauce)

Start the quinoa in a rice cooker with 2 cups of water.

Slice the scallions and mince the ginger and garlic (if using fresh).

In a large non-stick skillet, heat the soy crumbles (or brown the meat), adding in the frozen corn. Set aside.

Wait for the quinoa to finish cooking.

Put 1/2 Tbsp oil in the skillet and heat over medium-high. Add garlic and cook for 1 minutes, then add the ginger and cook for about 30 seconds. Add the coleslaw and cook for about 5 minutes, or until it is somewhat wilted.

Add in the scallions, corn, and soy crumbles and cook for 2 minutes, then add in the cooked quinoa and cook another 2 minutes.

Separate filling into 4 serving bowls/tupperwares. Serve filling in bowls, with a spoon to dollop the filling into the lettuce.

Makes 4 servings.

Sweet Potato Hash with Bacon and Avocado

• 1 1/2 lb sweet potatoes (about 2 large)
• 1 Tbsp fresh chopped parsley, or 1/2 Tbsp dried parsley
• salt, to taste
• black pepper, to taste
• 4 slices thick-cut bacon
• 12 oz hot spicy turkey sausage (3 links Jennie O Hot Italian)
• 1 avocado, sliced
• paprika, to taste

Julienne or otherwise cut the potatoes up hash-brown style. Add parsley. Salt and pepper them to taste. Mix well.

Cook bacon in a large skillet. Chop and set aside. Reserve fat in skillet.

Remove the sausages from their casings and cook like ground beef in the skillet, reserving enough of the fat for cooking the hash. Set aside the sausage.

Cook the hash in the skillet, adding the bacon and sausage back in to heat it up at the end. Split into 4 servings, sprinkling with paprika and adding 1/4 of the avocado on top.

Makes 4 servings, 10 WW PointsPlus each.

Shoyu Ramen (Soy Sauce Ramen)

Soy Sauce Tare (soup base)

• 1 cup soy sauce
• 1/4 cup sake
• 1 Tbsp mirin
• 1/2 oz ginger, peel on and crushed
• 1 scallion, trimmed and coarsely chopped
• 1 clove garlic, peeled and crushed
• 1 bunch spinach (about 1 lb), trimmed and cleaned

Chasu (toppings)

• 2 3/4 cups soy sauce marinade (1 recipe's worth)
• 1 lb cooked pork shoulder (or dark chicken meat) from Master Ramen and Chashu recipe
• ~24 oz fresh-frozen ramen noodles
• 2 quarts ramen soup, hot, from Master Ramen and Chashu recipe
• 4 soy sauce eggs, each cut in half
• 4 oz menma (pickled bamboo)
• 4 sheets nori (2 inches by 2 inches)
• 1 scallion, trimmed and coarsely chopped

ONE DAY BEFORE: Prepare Master Ramen and Chashu recipe, and two recipes of Soy Sauce Marinade ahead of time. Use one recipe of Soy Sauce Marinade to make one recipe of Soy Sauce Eggs.

THE DAY OF: Prepare the tare by adding the ingredients to a saucepan and placing over high heat. When the liquid comes to a boil, turn off the heat.

To prepare the spinach, fill a large sauce-pan with water and bring to a boil over high heat. Add the spinach and blanch for 1 minute. Transfer the spinach to a colander and shock under cold running water. When the spinach has cooled, arrange spinach in one row on a work surface, alternating the stem and leaf ends. Use your hands to squeeze the row of spinach over the sink to expel excess water. Cut into 4 portions and set aside.

To prepare the chashu, pour the soy sauce marinade into a bowl. Add the pork shoulder piece and marinate for 20 minutes at room temperature. Transfer the pork shoulder to a cutting board and slice into 1/8-inch slices. Divide the slices into 4 portions and set aside.

To prepare the ramen, fill a large stock-pot with water and place over high heat. Ready 4 large bowls on a work surface. When the water boils, add the noodles. Stir the noodles for about 10 seconds, so they separate and cook evenly. Cook for about 2 minutes, until the noodles are cooked through and toothsome. While the noodles are cooking, pour into each bowl 1/4 cup of the tare and 2 cups of the hot ramen soup.

When the noodles are ready, drain them into a colander. Carefully divide the noodles among the 4 bowls, being careful not to splash the hot soup. For each bowl, add the toppings. Serve very hot.

Soy Sauce Eggs

• 4 eggs
• 2 cups soy sauce marinade

Fill a saucepan with water and bring to a boil over high heat. When the water boils, reduce the heat to medium.

Use a pushpin or other stiff pin to gently open a small hole on the bottom of each egg (the rounded side is the bottom, rather than the pointy side). Be careful not to break the shell elsewhere.

Gently place the eggs in the boiling water. Cook for 5 to 7 minutes (5 minutes for a runny yolk, 7 minutes for a firmer, yet still soft, yolk). For the first 2 minutes of cooking, use a spoon or chopsticks to spin the eggs around in the saucepan.

When the eggs are ready, pour out the boiling water, and place the saucepan under cold, running water to cool the eggs. When the eggs are cool, peel them.

Pour the marinade into a bowl and add the peeled eggs. Marinate the eggs in the refrigerator for up to 12 hours. (The longer they marinate, the more pronounced the soy sauce flavor, as you desire.) The eggs will keep in the refrigerator for 1 week.

Makes 4 eggs, 2 WW PointsPlus each.

Soy Sauce Marinade (for chashu, chicken, and eggs)

• 1 cup water
• 1 cup soy sauce
• 1/2 cup sake
• 1/4 cup mirin
• 2 cloves garlic, peeled and crushed
• 2 scallions (about 2 ounces), trimmed and coarsely chopped
• 1 ounce ginger, skin on, crushed
• 2 pieces star anise (optional)

Add all the ingredients to a saucepan. Bring to a boil over high heat. Remove from the heat and allow to come to room temperature.

Ramen Soup Base and Chashu or Chicken

• 2 lbs chicken bones (bones and carcass)
• 1/2 oz ginger, skin left on
• 2 cloves garlic, peeled
• 1 lb boneless pork shoulder (one piece, ask your butcher to tie it, if needed), or dark meat from the chicken
• 3 quarts water
• 1 scallion
• 1/2 small carrot (about 2 ounces)

Rinse the chicken carcass well under cold running water. Crush the ginger by placing a kitchen knife over it, and pressing down on the side of the knife with your palm.  Repeat for the garlic. Add all the ingredients to a large stockpot, and place on a burner over high heat. When the liquid boils, reduce the heat and simmer uncovered. Skim off any scum that accumulates and discard. Simmer for about 2 hours, until the soup reduces to 2 quarts (8 cups). Remove the pork shoulder and set aside for chashu. Strain the soup through a cheesecloth-lined colander or fine-mesh sieve, discarding the remaining ingredients.

Makes 2 quarts

Baozi (Steamed Pork Buns)

Filling

• 1/2 lb minced pork (medium lean)
• 2 scallions, chopped
• 2 shiitake mushrooms, chopped
• 2 Tbsp ginger, finely chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp dark soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp rice wine
• 1 tsp sugar
• 1/2 tsp sesame oil

Dough

• 3 Tbsp melted lard
• 3/4 cup hot water
• 14 oz all-purpose flour
• 1 1/2 tsp baking powder
• 2 tsp instant dry yeast
• 4 Tbsp sugar
• 1 tsp salt
• 1/4 cup cold water

Baking

• 1 Tbsp sesame oil
• baking parchment cut into (16) 3-inch squares

Mix all filling ingredients into a bowl. Set aside for one hour to marinate.

Mix lard in with half of the hot water. Then mix together all dry ingredients for dough.

Pour 90% of the dry ingredients mix into the lard/water mixture, stirring vigorously with a tablespoon. Continue adding hot water until dough begins to form, then add cold water. Knead mixture for seven to eight minutes into a smooth, stiff dough. Add water as needed if too stiff to shape.

Allow the dough to sit and ferment until it has doubled in volume (at least 30 minutes). Then knead for a few minutes to degas.

Cut the dough into 16 sections. Roll each section into a small ball. Flatten and shape each ball into a thin disc approximately 4.5" in diameter. Aim to keep dough thin around the edges.

Spoon roughly 1 Tbsp of filling into each disc's center. Crimp edges together around the filling.

Brush sesame oil onto a square of baking parchment, then set the crimped bun onto it.

Allow the bun to rise again on a covered plate or tray for a further 20 minutes before placing in a steamer to cook for 15 minutes.

Once pork is thoroughly cooked through, serve hot.

Makes 8 servings (2 pork buns), for 9 WW PointsPlus each.

*** Quick and Easy Homemade Marshmallows

• 3/4 cup water, divided
• 3 x 1/4 oz packages unflavored gelatin (Knox brand)
• 2/3 cup light corn syrup
• 2 cups white granulated sugar
• 2 tsp vanilla extract
• 1/4 cup cornstarch
• 1/4 cup confectioner's (powdered) sugar

Line a 9x9 baking dish with lightly greased foil (or plastic wrap). Grease another piece of foil or plastic wrap to cover the top, and set aside.

Place 1/2 cup of the water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.

While gelatin is soaking, combine the remaining 1/4 cup of water, corn syrup, and granulated sugar in a saucepan, and bring to a boil over medium heat. Once boiling, boil the mixture hard for 1 minute.

Pour the hot sugar mixture into the gelatin mixture and whisk on high for 12-15 minutes with the electric mixer (ours usually takes 15), until the mixture is fluffy and forms stiff peaks.

Add vanilla, and beat just until it is blended.

Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy.

Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.

Allow it to rest for 4+ hours, or overnight.

Once it has rested, mix together the cornstarch and confectioner's/powdered sugar in a shallow dish.

Using oiled scissors, or an oiled kitchen knife, cut the marshmallow candy into strips, then into squares (6 x 6 if using a square pan, or 5 x 8 if using a rectangular pan). As you cut them, dredge them in the cornstarch mixture to keep them from sticking to each other, and store in an airtight container.

Makes about 36-40 servings, 2 WW PointsPlus each (72 total)

Pumpkin Creme Pies

For Creme Pies

• 1 cups brown sugar
• 1 cups granulated sugar
• 1 cups vegetable oil
• 1/2 can pumpkin puree (30 oz - not pie filling)
• 2 whole eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 Tbsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

For Filling

• 1 packages cream cheese, softened (8 oz)
• 1 sticks unsalted butter, room temperature
• 16 oz powdered sugar
• 3 drops vanilla extract
• 2 dashes cinnamon

Preheat oven to 350 F.

Make the creme pies: Beat together brown sugar, sugar, oil, and pumpkin. Add eggs one at a time, mixing well after each, followed by the vanilla. In a separate bowl, mix together the dry ingredients.

Line a cookie sheet with Reynolds Wrap Release Foil (or spray regular foil). Slowly incorporate the dry ingredients into the wet until just combined. Drop dough using a regular size dinner spoon onto cookie sheet. Bake for 9 minutes. Wait until cookies are a little cool and then transfer to wax paper. Cool completely.

Filling: beat together cream cheese and butter. Add powdered sugar a little at a time. Add vanilla and cinnamon. Use the filling to make sandwiches with the cookies. When storing, use strips of wax paper folded around each cream pie (in a "C" shape with the cookie in the middle) to keep them from sticking to each other.

Makes ??? cookies, ??? WW PointsPlus each.

*** Yakisoba

• 4 packages (6 oz each) fresh-frozen ramen noodles
• 2 Tbsp toasted sesame oil
• 1 medium Spanish onion, peeled and sliced (or "sweet" yellow onion)
• 8 oz bacon cut into bite-size pieces
• 8 oz savoy cabbage, cut into bite-size pieces
• 1/2 cup sake
• 1/4 cup Japanese-style Worcestershire sauce (or Bulldog tonkatsu sauce in a pinch)
• 1/4 cup okonomiyaki sauce or tonkatsu sauce
• 1/2 tsp freshly ground black pepper
• 1 Tbsp aonori (powdered nori seaweed)
• (OPTIONAL) 8 oz boneless, skinless chicken thighs, or turkey breast, sliced thin

To prepare the ramen, fill a large stock-pot with water and place over high heat. Ready 4 large bowls on a work surface. When the water comes to a boil, add the noodles. Stir the noodles for about 10 seconds, so they separate and cook evenly. Cook for about 2 minutes, until the noodles are cooked through and toothsome. When the noodles are ready, transfer them to a strainer and cool under cold running water. Set aside.

Heat the sesame oil in a large skillet or enameled cast-iron pot over medium heat. Add the onion, bacon, and chicken (if using) and cook, stirring constantly, for about 2 minutes, until the onions soften and the pork turns white. Separate the pork while you cook. Add the cabbage and sprouts and cook, stirring constantly, until the cabbage turns bright green and the sprouts cook through. Add the sake, Worcestershire sauce, and okonomiyaki sauce and cook, stirring constantly, for 1 minute. Increase heat to high. Add the reserved ramen noodles. Cook, stirring constantly, until all the liquid in the skillet is absorbed, about 2 minutes. Check to ensure the noodles are heated through. Sprinkle the black pepper and the aonori, on the noodles, and serve immediately.

Makes 8 servings, 11 WW PointsPlus (13 with chicken).

Snowman Ice Cream Sundae

• vanilla ice cream
• mini M&Ms for the face/buttons
• red vines (or twizzlers, if you're a heathen) for the arms
• christmas bell chocolates, for hat

Make snowmen in bowls. Add in details. Post pics online. Eat. 

Creamy Celery Soup

• 1 large bunch celery with leaves (2 pounds)
• 2 Tbsp olive oil
• 1 large onion (12 oz), chopped
• 1 Tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper plus additional for garnish
• 1/2 cup white wine
• 5 1/2 cups chicken broth
• 2 medium potatoes (6 oz each), peeled and cut into 1-inch chunks
• 2 cups water

Trim ends from celery stalks. Reserve several celery leaves for garnish; wrap with plastic wrap and refrigerate. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well.

In 5 1/2 to 6 quart saucepot, heat oil over medium heat. Add celery adn leaves, onion, thyme, salt, and pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine and cook 2 minutes or until wine is mostly evaporated.

Add broth, potatoes, and water to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.

In batches, ladle celery mixture into blender; cover, with center part of lid removed to allow steam to escape (drape with clean kitchen towel to avoid splatter), and blend very well until pureed. Pour puree into large bowl. Repeat with remaining mixture.

Return soup to saucepot; heat through. Ladle soup into tureen; sprinkle with pepper and garnish with reserved celery leaves.

Keeps up to 2 days, or freeze up to 1 month. Stir occasionally when reheating.

Makes 6 servings, 4 WW PointsPlus each.

*** Holiday Eggnog Bars

• 1/2 cup butter, softened
• 3/4 cup sugar, divided
• 1 cup all-purpose flour
• 5 egg yolks
• 1 1/4 cups whipping cream
• 1 Tbsp rum or 1 tsp rum extract
• 3/4 tsp ground nutmeg, divided

Heat oven to 350 F. Line bottom and sides of 9-inch square pan with foil so foil extends about 2 inches over 2 opposite side of pan.

In small bowl, mix butter, 1/2 cup of the sugar and the flour. Press in bottom and 1/2 inch up sides of pan. Bake 20 minutes.

Reduce oven temperature to 300 F. In small bowl, beat egg yolks and remaining 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in whipping cream, rum, and 1/4 tsp of the nutmeg. Pour over partially baked crust.

Bake 40 to 50 minutes longer or until custard is set and knife inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

Sprinkle tops of bars with remaining 1/2 tsp nutmeg. Use foil to lift out of pan. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Makes 36 bars, 2 WW PointsPlus each.

Holiday Snickerdoodles

• 1 pouch Betty Crocker sugar cookie mix
• 1/3 cup butter, melted
• 1 egg
• 2 Tbsp all-purpose flour
• 1/4 cup sugar
• 1 tsp ground cinnamon
• red/green decorating icing (optional)

Heat oven to 375 F. In large bowl, stir cookie mix, butter, egg, and flour until soft dough forms.

In small bowl, mix sugar and cinnamon. Shape dough into 36 (1-inch) balls; roll in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart.

Bake 11 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. If desired, roll tops of warm cookies in remaining sugar-cinnamon mixture. Cool completely, about 30 minutes. Decorate as desired with icings. Let stand until set.

Makes 36 servings, 2 WW PointsPlus each.

Merry Molasses Cookies

• 1 cup sugar
• 1/2 cup vegetable shortening
• 4 cups all-purpose flour
• 1 cup full-flavor (dark) molasses
• 1/2 cup water
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice

Glaze:

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1/2 tsp ground cinnamon
• 1 1/2 tsp vanilla
• 2 to 3 Tbsp milk

In large bowl, beat granulated sugar and shortening with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients. Cover; refrigerate dough at least 3 hours or until firm.

Heat oven to 375 F. Generously grease cookie sheets with shortening or cooking spray. On generously floured cloth-covered surface, roll half of dough at a time to 1/4-inch thickness. Cut with 3-inch round cookie cutter. On cookie sheets, place cutouts about 1 1/2 inches apart.

Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in the center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In small bowl, mix glaze ingredients until smooth. Spread on cooled cookies.

Makes about 36 cookies, 3 WW PointsPlus each.

Linzer Cookies

• 3/4 cup hazelnuts
• 1/2 cup packed light brown sugar, divided
• 2 1/2 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 cup butter, softened
• 1 egg
• 1 tsp vanilla
• powdered sugar for decorating, if desired
• 1/2 cup seedless jam (traditionally raspberry)

Heat oven to 350 F. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 6 minutes, stirring occasionally. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off); cool 5 to 10 minutes. Turn off oven.

In food processor bowl with metal blade, place nuts and 1/4 cup of the brown sugar. Cover; process with about 10 on-and-off pulses, 2 to 3 seconds each, until nuts are finely ground but not oily. In small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.

In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed about 3 minutes or until smooth. Add nut mixture; beat about 1 minute or until mixed. Beat in egg and vanilla. With spoon, stir in flour mixture just until blended. Shape dough into 2 balls; flatten each into a round. Wrap separately in plastic wrap; refrigerate at least 2 hours or until firm.

Heat oven to 425 F. Remove 1 dough round from refrigerator. On well-floured surface, roll dough with floured rolling pin until about 1/8-inch thick. Cut with 2 1/2 inch cookie cutter in desired shape. On ungreased cookie sheets, place cutouts about 1 inch apart.

Roll and cut other half of dough. Using a 1-inch square or round cutter, cut out the center of half of the cookies. Reroll dough centers and cut out more cookies.

Bake 4 to 5 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 10 minutes. Lightly sprinkle powdered sugar over cookies with center cutouts. For each sandwich cookie, spread about 1 teaspoon raspberry jam over bottom of 1 whole cookie; top with cutout cookie, bottom side down. Cool completely, about 1 hour.

Makes 26 servings, 4 WW PointsPlus each.

Peanut Butter Cookie Cups

• 1 box Betty Crocker gluten free chocolate chip cookie mix
• 1 egg
• 1/2 cup butter, softened
• 1 tsp gluten-free vanilla
• 1/2 cup creamy peanut butter
• 60 miniature chocolate-covered peanut butter cup candies, unwrapped

Heat oven to 375 F. Place mini paper baking cup in each of 24 mini muffin cups.

In large bowl, mix cookie mix, egg, butter and vanilla with spoon. Stir in peanut butter. Shape dough into 60 (1-inch) balls. Place 1 ball in each muffin cup.

Bake 9 to 11 minutes or until just lightly browned. Immediately press peanut butter cup candy into center of each cookie. Cool 5 minutes before removing from pans to cooling racks; cool completely. Repeat with remaining dough.

Makes 60 cookies, 3 WW PointsPlus each.

*** Citrus-Kissed Fig Thumbprints

• 1 pouch Betty Crocker sugar cookie mix
• 3 Tbsp all-purpose flour
• 1/2 cup better, melted
• 1 tsp grated lemon peel
• 1 tsp grated orange peel
• 1/2 tsp vanilla
• 1 egg
• 1/3 cup fig preserves, or apricot
• 1 tsp coarse sugar, if desired

Heat oven to 375 F. In medium bowl, mix cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.

Shape dough into 48 (1-inch) balls. On ungreased cookie sheet, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 tsp preserves into each indentation.

Bake 7 to 9 minutes. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

Makes 48 cookies, 2 WW PointsPlus each.

Caramel-Filled Sandies

• 1 pouch Betty Crocker sugar cookie mix
• 1/4 cup finely chopped toasted pecans
• Bake in ungreased pan at 350 F for 5-8 minutes, stirring occasionally, until light brown
• 2 Tbsp all-purpose flour
• 1/2 cup butter, softened
• 1 egg

Filing and garnish

• 34 caramel candies (like Brach's from 14 oz bag), unwrapped
• 3 Tbsp half-and-half
• 1/3 cup dark chocolate chips, melted
• 1/3 cup white baking chips, melted
• 1 Tbsp coarse sea salt

Heat oven to 375 F. In medium bowl, combine cookie mix, pecans, flour, butter, and egg until soft dough forms. Shape into (36) 1 1/2 inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

Bake 8 to 10 minutes or until edges are light golden brown. Cool; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In small microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

Makes 36 cookies, 4 WW PointsPlus each.

*** Snickers Cookie Cups

• 1 pouch Betty Crocker(R) peanut butter cookie mix
• water
• vegetable oil
• egg
• 18 Fun Size Snickers bars
• 1 (1 lb) container chocolate frosting
• holiday sprinkles!

Heat oven to 375 F. In a large bowl, stir cookie mix, water, oil, and egg until soft dough forms.

Shape dough into 36 (1") balls about 2 teaspoons each); press into ungreased mini muffin cups. Cut each candy bar in half; press 1 candy bar piece into center of each dough-lined cup.

Bake 9 to 11 minutes or until edges are light golden brown. Cool completely in pans, about 30 minutes. Remove from pans to serving plate.

Spoon frosting into decorating bag fitted with star tip. Pipe frosting into each cookie cup. Decorate with sprinkles.

Makes 36 cookie cups, 4 WW PointsPlus each.

*** Peppermint Candy Tartlets

Tart shells

• 1/2 cup granulated sugar
• 1/2 cup butter, softened (1 stick)
• 1/2 tsp peppermint extract
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Filling and garnish

• 2 cups powdered sugar
• 3 Tbsp butter, softened
• 2-3 drops of red food color
• 2-3 Tbsp milk
• 1/2 cup crushed hard peppermint candies

Heat oven to 350 F. Grease bottoms only of 32 mini muffin cups with shortening.

In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda, and salt. Shape dough into 32 1.5" balls. Press 1 ball in bottom and up side of each muffin cup.

Bake 9 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove from pan to cooling racks. Cool completely, about 15 minutes.

In small bowl, beat powdered sugar, 3 tablespoons butter, food color, and enough milk with electric mixer on medium speed until smooth and creamy. Stir in 1/4 cup of the crushed candies. Spoon 1 rounded measuring teaspoon filling into each tart shell. Sprinkle with remaining 1/4 cup crushed candies. Stor in refrigerator.

Makes 32 tartlets, 3 WW PointsPlus each.

*** Steel Cut Oats with Blueberries

• 1/4 cup steel cut oats
• 1 cup fat free milk (or water)
• 1 cup fresh or frozen blueberries
• 1 packet Stevia, or 2 tsp sugar

Mix all the ingredients in a LARGE glass bowl (at least 1.5 quarts).

Microwave for 3 minutes, then stir. Repeat two more times. Most of the liquid should be absorbed. Let sit to absorb more liquid and cool.

Makes 1 serving, 7/8 (2 less if using water) WW PointsPlus each.

*** 4 P Pizza

• 1 tube Pillsbury pizza dough
• 7 oz container of Pesto
• 4 servings (according to box) instant mashed Potatoes
• 2/3 cup milk
• minced garlic
• 2 Tbsp margarine
• Prosciutto, chopped into bite sized pieces
• 1/4 grated Parmesan
• 1 cup grated part-skim mozzarella cheese
• basil, chopped fine

NOTE: MEASURE INGREDIENTS FIRST TIME TO CALCULATE POINTS

Roll out the dough for one pizza.

Make potatoes according to directions.

Mix potatoes with pesto and spread over dough.

Sprinkle half the mozzarella over it, top with chopped prosciutto, then sprinkle the rest of the cheese over the top. Sprinkle with Parmesan

Cook dough at temp on pizza dough tube for about 18 minutes, then broil for about two more minutes.

Makes 8 servings, 11 WW PointsPlus each.

*** Individual Beef Wellingtons

• 1 lb filet mignon, cut into 4 steaks, trimmed of visible fat
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp olive oil
• 8 oz sliced white mushrooms
• 1 small onion, chopped
• 1 tsp chopped thyme
• 2 garlic cloves, minced
• 1/4 cup Madeira
• 4 sheets phyllo dough, thawed, if frozen

Preheat the oven to 400 F. Spray a baking sheet with nonstick spray. Sprinkle the filets with salt and pepper.

Heat a large skillet over medium-high heat. Swirl in the oil, then add the filets. Cook until browned on both sides, about 4 minutes. Transfer to a warmed plate.

Return the skillet to the heat; add the mushrooms, onion, thyme, and garlic. Cook stirring occasionally, until the mushrooms are softened, about 6 minutes. Add the Madeira and cook until liquid evaporates, 3 minutes. Remove from heat and let cool 5 minutes.

Cover the phyllo sheets with plastic wrap to keep them from drying out as you work. Place one sheet of phyllo on a work surface, with the long side closest to you. Spray with nonstick spray and top with another phyllo sheet. Spray the second sheet with nonstick spray, then cut the stack in half vertically. Place one filet in the center of the lower third of each half. Top each filet with 1/4 cup of the mushroom mixture. Fold the short sides of the phyllo over the filets, and roll up the long end, jelly-roll style. Transfer to the baking sheet, and repeat with the remaining phyllo, filets, and mushroom mixture.

Spray the wellingtons with nonstick spray and bake until the crust is golden and the filets are cooked to the desired doneness, 10-12 minutes for medium.

Makes 4 servings, 7 WW PointsPlus each.

Mushroom Crisps

• 1 lb sliced mushrooms
• 2 Tbsp olive oil
• 2 tsp soy sauce
• 1 Tbsp chopped rosemary or thyme, or 1 tsp dried
• 1 large garlice clove, minced
• freshly ground pepper

Preheat the broiler.

Spread the mushrooms in a broiler pan or large roasting pan. Whisk together the oil, soy sauce, rosemary or thyme, and garlic in a small bowl, then drizzle over the mushrooms. Toss well, then let stand for 15 minutes to allow the flavors to blend.

Broil 5 inches from the heat until the tops of the mushrooms are crisp, about 2 minutes; turn the pieces with a spatula and broil briefly to crisp the other sides. Sprinkle with pepper and serve at once.

Makes 4 servings, 2 WW PointPlus each.

Cheese Crisps

• 1 cup shredded part-skim mozzarella cheese
• 2 Tbsp freshly grated Parmesan cheese
• 1 Tbsp all-purpose flour

Preheat oven to 400. Spray 2 baking sheets with nonstick spray.

Combine the mozzarella cheese, Parmesan cheese, and flour in a small bowl. Drop the cheese mixture by tablespoons onto the baking sheets, at least 2 inches apart, making 16 crisps. Bake until the cheese is melted and golden, with darker brown edges, 5-7 minutes.

Remove from the oven and let the crisps cool for 1 minute. Carefully remove the crisps from the baking sheets with a thin metal spatula and place on paper towels to cool completely. Serve at once, or store in an airtight container for up to 2 days at room temperature.

Makes 16 servings, 1 WW PointsPlus each (or 3 PP for 4 servings)

Cheese Puffs

• 1 (12 oz) can evaporated fat-free milk
• 2 Tbsp unsalted butter
• 3/4 tsp dry mustard
• 3/4 tsp salt
• 1/4 tsp ground pepper
• 1 cup all-purpose flour
• 1/3 cup freshly grated Parmesan cheese
• 2 large eggs
• 1 tsp baking powder
• 3 egg whites
• 1/2 cup shredded reduced-fat cheddar cheese

Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooden spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes.

Adjust the racks to divide the oven into thirds; preheat the oven to 400. Line two baking sheets with foil and lightly coat with nonstick spray.

With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined.

Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. You can also pipe the mixture into 1 1/2-inch-long "fingers," if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm.

Makes 15 servings (5 puffs each), 3 WW PointsPlus each.

Cheese Ball

• 3/4 cup shredded low-fat sharp cheddar cheese
• 3/4 cup no-salt-added, reduced-fat (2%) cottage cheese
• 1 Tbsp Dijon mustard
• 1/8 tsp cayenne
• 1 (8 oz) package fat-free cream cheese, cut into quarters, at room temperature
• 1 (0.9 oz) package dry vegetable soup/recipe mix
• 1/2 cup fresh parsley OR 1 cup chopped walnut pieces

Pulse the cheddar cheese, cottage cheese, mustard, and cayenne in a food processor until very smooth, about 2 minutes. Add the cream cheese and soup mix; process until smooth, scraping down the sides of the bowl as needed. Scrape with a spatula onto a large sheet of plastic wrap.

Wrap the plastic around the cheese mixture and shape it into a 4-inch ball or 7-inch-long log with your hands. Refrigerate until firm, at least 3 hours or overnight.

Just before serving, sprinkle about half of the chopped parsley (or walnuts) in a circle onto a sheet of plastic wrap. Unwrap the cheese ball or log and place on the parsley. Sprinkle the remaining parsley on top and press to help the leaves adhere. Carefully roll any uncoated areas in the loose parsley, and smooth the shape, if needed. Place on a serving plate and surround with cut-up vegetables of your choice.

Makes 8 servings (1/4 cup), 2 WW PointsPlus each (4 if using walnuts)

Borscht with Sour Cream

• 1 1/2 lb beets, shredded (4 cups)
• 2 (14 oz) can reduced sodium beef broth
• 3 cups water
• 1 red onion, finely chopped
• 1 cup finely shredded red cabbage
• 1 tsp packed dark brown sugar
• 1/4 cup chopped dill
• 1/4 cup Tbsp fresh lemon juice
• 1/2 tsp salt
• Freshly ground black pepper
• 1/2 cup fat-free sour cream
• 1/4 cup chopped dill

In a large nonreactive saucepan, combine the beets, broth, water, onion, cabbage, and sugar. Bring to a boil; reduce the heat and simmer, covered, until the cabbage is tender, about 20 minutes. Add the dill; simmer 5 minutes. Remove from the heat.

Stir in the lemon juice, salt, and pepper. Pour into a storage container and refrigerate until chilled, at least 2 hours and up to 3 days. Garnish each serving with a tablespoon of the sour cream and a sprinkle of the additional dill.

Makes 4 servings (2 cups each), 4 WW PointsPlus each.

Chewy Chewbacca Chocolate Cookies

• 2 cup + 2 Tbsp all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 stick butter (12 Tbsp), melted and allowed to cool
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 1 tsp salt
• 1 package semisweet chocolate chips
• 1 small package white chocolate chips

Preheat oven to 325 F. Mix the dry ingredients: the flour, salt, and baking soda, together in a bowl and set aside. In another bowl, mix the butter and two sugar together. Add the egg, egg yolk, and vanilla, and mix. Now add the dry ingredients and mix till an even dough forms.

Divide the dough into 16 pieces (halve four times). For each dough ball, pull it apart into two pieces. This should result in two equal-sized pieces with jagged edges (where they separated). Turn the pieces so that the jagged edges face upwards and squish them together. Place them jagged side up on parchment-lined baking sheets. This helps to create the desired texture. NOTE: Next time, simply flatten the dough for a thinner cookie with an easier surface to decorate.

Bake 12-15 minutes, or until the edges begin to brown and set, and the centers are still soft and puffy. Take them out of the oven and let them finish baking on the sheets, placing the baking sheets on cooling racks.

Once the cookies have cooled, begin the process of decorating them!

To decorate:

Lay out enough parchment paper to fit all of the cookies.

Melt the chocolate chips in the microwave. Microwave at 50% power for 30 second intervals, stirring between each.

Once the chocolate chips are melted, dip or brush chocolate onto the bottom of each cookie, then place them on the parchment paper to cool. Re-melt chocolate as needed.

Once they have cooled, use a small brush or piping bag to draw on the bandoleer, eyes, nose, mouth, and spots. Make sure the chocolate is quite liquidy, otherwise you'll get peaks in the chocolate.

Once they have cooled again, melt the white chocolate and add the cartridges and teeth.

Makes 16 cookies, 9 WW PointsPlus

Recipe and image source: http://www.diamondsfordessert.com/2013/05/chewie-wookiee-cookies.html

Smoky Black Bean and Corn Soup

• 1 tsp canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh or frozen corn kernels
• 1 (14.5 oz) can reduced-sodium vegetable broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp minced chipotles in adobo
• 1 tsp fresh lime juice
• 1/4 cup fat-free sour cream, divided
• chopped fresh cilantro
• thinly sliced scallion

Heat a large saucepan over medium heat until hot. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until golden, about 8 mintues.

Add the corn, broth, beans, tomatoes, cumin, and chipotles. Bring to a boil; reduce the heat and simmer, covered, 10 minutes. Remove from the heat and stir in the lime juice.  Top each serving with a tablespoon of the sour cream, and sprinkle with the cilantro and scallion.

Makes 4 servings (1 3/4 cup each), 6 WW PointsPlus each.

French Toast

• 2 large eggs
• 4 egg whites
• 1/4 cup fat-free milk
• 1/2 tsp vanilla extract
• 1/8 tsp cinnamon
• 4 slices firm or day-old whole-wheat bread
• 1/4 cup maple syrup (2 Tbsp each serving)
• dusting of powdered sugar

Beat the eggs, egg whites, milk, vanilla, and cinnamon until frothy in a shallow dish. Dip the bread into the egg mixture, soaking well. Repeat with the remaining bread slice.

Spray a large nonstick skillet with butter-flavored nonstick spray. Place over medium heat until a drop of water sizzles. Add the bread and cook, turning once, until golden brown on both sides, 2-3 minutes.

Makes 2 servings, 9 WW PointsPlus each.

Chicken Chow Mein (Attempt 2)

• 6 dried shitake mushrooms
• 10 oz thin dried Chinese egg noodles
• 2 tsp olive oil (ORIG: sesame oil)

Marinade

• 1 Tbsp soy sauce
• 1/2 tsp rice wine
• 1/2 lb boneless, skinless chicken thighs, cut into 1/4 inch thick slices
• 1/2 Tbsp minced garlic (ORIG: none)
• 1/2 Tbsp minced ginger (ORIG: none)

Sauce

• 1/2 cup chicken stock (ORIG: 1/4)
• 1 Tbsp soy sauce (ORIG: 1/2)
• 2 Tbsp Hoisin sauce (ORIG: 1)
• 1/2 tsp black pepper (ORIG: 1/4)

• 3 Tbsp vegetable oil
• 1 medium onion thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 medium carrot, julienned

Soak shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out excess water. Discard stems and thinly slice mushroom caps. (Or use portobellos, cut in half, then sliced into thin strips)

Bring a large pot of water to a boil and cook noodles for 1 or 2 minutes less than package directions. Drain and rinse under cold water. Transfer to a bowl and toss with olive (ORIG: sesame) oil.

In a small bowl, stir together soy sauce and rice wine. Add chicken and toss to coat. Let stand at room temperature for 10 to 15 minutes.

Prepare sauce in a small bowl and set aside.

Heat wok or large skillet over high heat until bead of water sizzles and evaporates on contact. Add 1 Tbsp of oil and swirl to coat bottom. Add chicken and marinade and stir fry until no longer pink on the outside, but not cooked through, about 2 minutes. Add onions, bell peppers, carrots, and mushrooms. Cook for another 2 minutes, until vegetables are tender-crisp and chicken is cooked through. Remove from wok and set aside.

Swirl the remaining 2 Tbsp oil in pan. When oil is hot and glistening, add noodles and stir fry until some of the strands turn golden, about 2 minutes. Make a well in the middle of the noodles and pour in sauce. Return the chicken and vegetables to the wok and stir until everything is well coated and heated through.

Makes 6 servings, 10 WW PointsPlus each.

Roast Pork Lo Mein

• 12 oz thin, dried Chinese egg noodles
• 2 Tbsp sesame oil

Sauce

• 3 Tbsp soy sauce
• 1 1/2 Tbsp oyster sauce
• 1 1/2 Tbsp rice wine
• 1 1/2 tsp honey

• 1 Tbsp vegetable oil
• 1 1/2 tsp minced garlic
• 1 tsp ginger
• 3 scallions, cut into 2in length
• 4 or 5 fresh shitake mushrooms, thinly sliced
• 1/2 Chinese BBQ pork (or chicken) cut into bite sized pieces

Bring a medium pot of water to a boil. Add noodles and cook according to the package instructions for the minimum amount of time suggested. Drain and rinse under cold water. Return noodles to pot and toss with sesame oil until well coated and set aside.

Prepare sauce in a small bowl by combining sauce ingredients.

Heat wok or large skillet over high heat until bead of water sizzles and evaporates on contact. Add oil and swirl to coat bottom. Add garlic, ginger, and scallions, and stir fry until aromatic, about 30 seconds. Add mushrooms and cook until softened, 1 to 2 minutes.

Add noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until noodles and pork are heated through and well coated with sauce.

Classic Crab Dip

• 1/2 cup panko bread crumbs
• 2 Tbsp chopped fresh parsley
• 1 Tbsp grated Parmesan
• 1 tsp minced lemon zest
• 1/2 tsp Old Bay seasoning
• salt and black pepper to taste
• 1 pkg cream cheese, softened (8 oz)
• 1 can premium flaked white crabmeat, drained (6.5 oz)
• 1/3 cup minced scallions
• 2 Tbsp grated Parmesan
• 1 Tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp prepared horseradish

Preheat oven to 375 F.

For the topping, combine panko, parsley, 1 Tbsp Parmesan, zest, and Old Bay; season with salt and pepper.

for the dip, combine cream cheese, crabmeat, scallions, 2 Tbsp Parmesan, lemon juice, Worcestershire, and horseradish; season with salt and pepper.

Transfer dip to a shallow 2-cup baking dish and bake 10 minutes. Sprinkle topping over dip and bake until topping golden brown and dip is hot, 15 minutes or more.

Makes 4 servings (about 1/2 cup each), 7 WW PointsPlus each.

Prosciutto Pizza

NOTE: Dough takes 1 1/2 - 2 1/2 hours.

• 1 tube Pillsbury classic pizza dough
• 1 tbsp cornmeal
• 1 cup pre-made pizza sauce
• 1 cup shredded smoked mozzarella
• 1 cup shredded fontina cheese
• 3 oz prosciutto, cut into strips, divided
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• 1/4 red onion, very thinly sliced
• 1/4 cup fresh basil, chopped
• salt and black pepper to taste

PIZZA:

Preheat oven to 450 F with a baking stone on bottom rack.

Divide dough into 2 rectangles, or whatever shape fits your baking sheets.

To build pizzas, transfer two dough rounds to pizza peel dusted with cornmeal. Top with 1/4 cup of sauce each. Toss the prosciutto with the oil and vinegar. Divide mozzarella, fontina, and prosciutto among dough rounds. Add the basil and red onion on top.

Bake pizzas according to package directions on the dough container.

Makes 4 x 8" pizzas, 12 WW PointsPlus each.

Food Processor Pizza Dough

• 1 tsp active dry yeast
• 1/2 cup warm water
• 1 tsp honey
• 1 Tbsp olive oil
• 1 1/2 cups all-purpose flour
• 1 tsp kosher salt
• 4 tsp olive oil

Dissolve yeast in water. Stir in honey and let stand until the liquid begins to bubble, 3-5 minutes; stir in 1 Tbsp oil.

Pulse flour and salt in a food processor to combine. With the machine running, pour in the yeast mixture and process until dough forms a ball around the blade.

Remove dough from processor (it might be sticky) and knead on a lightly floured surface, adding more flour as necessary, until smooth and elastic, 1-2 minutes.

Transfer dough to a lightly oiled bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place until dough stretches gently when pulled, 30-60 minutes.

Punch dough down and divide into four pieces; shape into balls (pull down sides, tuck under, and pinch dough closed on bottom). Roll each ball under your palm until smooth, about 1 minute.

Arrange dough balls on a baking sheet, cover with plastic wrap coated with nonstick spray, and let rise 30-60 minutes more.

Press each dough ball out on a lightly floured surface. Turn dough, pressing on its center, then roll each into a 7- to 8-inch circle. Transfer two rolled dough rounds to a pizza peel generously dusted with cornmeal; brush each with 1 tsp oil, then add toppings.

Makes 4 servings, 7 WW PointPlus each.

*** Four Pepper Pizza

NOTE: Dough takes 1 1/2 - 2 1/2 hours. If using Pillsbury, this recipe is pretty quick.

• Dough (see below) OR 2 rolls of Pillsbury Thin Crust Pizza Dough
• 1 tsp active dry yeast
• 1/2 cup warm water
• 1 tsp honey
• 1 Tbsp olive oil
• 1 1/2 cups all-purpose flour
• 1 tsp kosher salt
• 4 tsp olive oil
• Sauce (see below)
• 1/2 of a 10.75 can tomato puree
• 1/2 Tbsp olive oil
• 1/2 Tbsp thinly sliced fresh basil
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/4 tsp grated garlic
• 1/4 tsp dried oregano
• 1/8 tsp red pepper flakes
• 2 tsp seeded and minced jalapeno
• 1 tsp red pepper flakes
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup grated Parmesan
• 1 cup shredded fresh mozzarella
• 2 oz pepperoni (about 32 slices)

DOUGH:
Dissolve yeast in water. Stir in honey and let stand until the liquid begins to bubble, 3-5 minutes; stir in 1 Tbsp oil.

Pulse flour and salt in a food processor to combine. With the machine running, pour in the yeast mixture and process until dough forms a ball around the blade.

Remove dough from processor (it might be sticky) and knead on a lightly floured surface, adding more flour as necessary, until smooth and elastic, 1-2 minutes.

Transfer dough to a lightly oiled bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place until dough stretches gently when pulled, 30-60 minutes.

Punch dough down and divide into four pieces; shape into balls (pull down sides, tuck under, and pinch dough closed on bottom). Roll each ball under your palm until smooth, about 1 minute.

Arrange dough balls on a baking sheet, cover with plastic wrap coated with nonstick spray, and let rise 30-60 minutes more.

Press each dough ball out on a lightly floured surface. Turn dough, pressing on its center, then roll each into a 7- to 8-inch circle. Transfer two rolled dough rounds to a pizza peel generously dusted with cornmeal; brush each with 1 tsp oil, then add toppings.

PIZZA:

Preheat oven to 450 F with a baking stone on bottom rack.

Combine the sauce ingredients to make the sauce.

To build pizzas, transfer two dough rounds to a pizza peel dusted with cornmeal. Divide sauce, jalapeno, pepper flakes, bell pepper, Parmesan, mozzarella, and pepperoni and arrange among dough rounds.

Bake pizzas, two at a time, until crust is nicely browned, about 10 minutes. WATCH IT CAREFULLY

Makes 4 x 8" pizzas, 12 WW PointsPlus each. (7 points for the dough)

Smoked Salmon Breakfast Pizza

• 1 package (14 oz) prepared pizza crust (such as Boboli)
• 1/2 cup 1/3-less-fat chive and onion cream cheese
• 1 plum tomato, cored and thinly sliced
• 4 oz smoked salmon, torn into small pieces
• 1/2 small red onion, peeled and sliced (1/4 cup)
• 1 Tbsp capers
• Freshly ground black pepper

Heat oven to 450 F. Place pizza crust onto middle rack. Bake at 450 F for 8 to 10 minutes. Transfer to a large cutting board.

Spread crust with cream cheese within 1/2 inch of edge. Place tomato slices over cream cheese.Spread salmon pieces over tomatoes. Scatter red onion slices and capers evenly over salmon. Sprinkle with freshly ground black pepper and cut into 6 slices.

Makes 6 servings, 8 WW PointsPlus each.

*** Chicken Pot Pie (or Thanksgiving Leftover Pie)

• 1 lb rotisserie chicken, skin removed, cut into bite-sized cubes (or leftover Thanksgiving turkey)
• 1 cup frozen green peas
• 1 cup sliced carrots
• 1/2 cup celery
• 1/3 cup chopped onion
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seeds
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 9-inch unbaked pie crusts

Preheat oven to 425.

Bake bottom pie crust for 5 minutes to prevent sogginess.

In a saucepan, combine carrots and celery and cover with enough chicken broth to cover and boil for 10 minutes. Then add peas and continue boiling for 5 minutes. Remove from heat. Reserving broth, use a slotted spoon to remove the veggies into a large bowl to be mixed with chicken pieces.

In a saucepan, over medium heat, cook onions in butter until translucent. Stir in flour and spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Mix veggies, chicken, and gravy in a large bowl.

Place chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Cut several small slits in the top to allow steam to escape.

Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Makes 8 servings, 12 WW PointsPlus each.

To reheat, preheat oven to 300 F. Bake for 15 minutes. Then switch to broiler and broil for 3-5 minutes.

Kielbasa & Wild Rice Soup with Butternut Squash

• 14 oz Kielbasa, split lengthwise, then sliced
• 2 Tbsp unsalted butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 2 Tbsp minced garlic
• 1/8 tsp cayenne pepper
• 1 sprig fresh thyme
• 1 dried bay leaf
• 1 cup dry wild rice
• 2 Tbsp all-purpose flour
• 1/2 cup dry sherry
• 6 cups chicken broth
• 4 cups diced butternut squash (1 1/4 lb)
• 1/2 cup heavy cream
• salt, pepper, and hot sauce to taste

Cook kielbasa in a Dutch oven or large pot over medium-high heat until beginning to brown, 5-6 minutes. Transfer kielbasa to a paper-towel-lined plate.

Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme, and bay leaf; saute until onion is translucent, 4-5 minutes. Stir in rice, then stir in flour to coat.

Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes. Add broth and kielbasa, bring to a boil, and reduce heat to medium-low. Cover pot and simmer soup until rice is nearly cooked, about 1 hour.

Using a fine-mesh strainer, remove most of the solids from the pot and set aside. Add squash, cover, and cook until squash is tender, about 10 minutes more. Once the squash is cooked, use a blender to puree the mixture, then add back in the solids. Bring back to a simmer and cook until the rice is done.

Stir in cream, then season soup with salt, black pepper, and hot sauce.

Makes 6 servings, 13 WW PointsPlus each.

Boston Cream Pie

Pastry Cream

• 2 cups half-and-half
• 6 large egg yolks
• 1/2 cup sugar
• pinch table salt
• 1/4 cup unbleached all-purpose flour
• 4 Tbsp cold unsalted butter, cut into four pieces
• 1 1/2 tsp vanilla extract

Cake

• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp table salt
• 3/4 cup whole milk
• 6 Tbsp unsalted butter
• 1 1/2 tsp vanilla extract
• 3 large eggs
• 1 1/2 cups sugar

Glaze

• 1/2 cup heavy cream
• 2 Tbsp light corn syrup
• 4 oz bittersweet chocolate, chopped fine

For the pasty cream, heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Ad flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add 1/2 cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.

Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pasty cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment papaer directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.

For the cake, adjust oven rack to middle position and heat oven to 325 F. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.

In a stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.

Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.

Transfer cakes to wire rack and cool completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes.

To assemble: place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.

For the glaze: bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.

Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down the side. Chill finished cake 3 hours before slicing.

Makes 16 servings, 10 WW PointsPlus each.

*** Chicken Fajitas with Green Chile Salsa (Slow Cooker)

Seasoning

• 1/2 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper

Fajitas

• 2 Anaheim chilis, halved and seeded
• 2 poblano chili peppers, halved and seeded
• 2 banana peppers, halved and seeded
• 6 tomatillos, quartered
• 3 cloves garlic
• 2 lb boneless, skinless chicken thighs
• 1 red bell pepper, julienned
• 1 yellow bell peppers, julienned
• 1 onion, halved and sliced

Salsa (or use a little store-bought salsa)

• 1/4 bunch fresh cilantro
• 2 2/3 Tbsp fresh lime juice (takes 2 limes)
• 1 Tbsp chopped fresh oregano

To serve

• 6 x 8" flour tortillas
• 6 Tbsp Sour cream
• 3/4 cup shredded cheddar cheese
• 1 jalapeno, sliced
• 2 limes, cut into wedges, for garnish

For the seasoning, combine chili powder, paprika, garlic powder, cumin, coriander, dried oregano, 1 tsp salt, 1 tsp black pepper, and cayenne.

For the fajitas, place Anaheims, poblanos, banana peppers, tomatillos, and garlic cloves in the bottom of a slow cooker. Rub chicken with seasoning; arrange on chiles in slow cooker.

Cover slow cooker and cook on high setting, 3 hours. Remove chicken and chile mixture from slow cooker. Drain chile mixture through a sieve, reserve 1 cup liquid, and set chile mixture aside. Pull chicken into large chunks using two forks (or with dough blade in mixer - watching very carefully not to pulverize). Return chicken to slow cooker with 1/2 cup reserved liquid.

Add bell peppers and onions to slow cookers; cover and cook on high setting until bell peppers are crisp-tender, 1 hour. Add remaining 1/2 cup liquid if chicken seems dry.

For the salsa, puree chile mixture with cilantro, lime juice, and fresh oregano in a food processor or blender until smooth; season with salt and black pepper.

To serve, spread salsa on tortillas; top with chicken and bell pepper mixture. Serve fajitas with 1 Tbsp sour cream, 3 Tbsp cheese, jalapeno slices, and lime wedges.

Makes 6 servings, 15 WW PointsPlus each

Twice-Baked Sweet Potatoes

• 1 lb sweet potatoes (2 large)
• 2 Tbsp unsalted butter
• 1/4 cup canned coconut milk
• 1/4 cup packed brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• Sweetened, shredded coconut, toasted

Microwave sweet potatoes 5 minutes, rotate, and microwave until fork-tender, about 5 minutes more. When cool enough to handle, slice in half horizontally, scoop flesh into a bowl, and mash.

Preheat grill to medium high. Brush grill grate with oil.

Melt butter in a saucepan over medium heat. Stir in coconut milk and brown sugar; cook until sugar dissolves, 2-3 minutes. Stir mixture into mashed sweet potatoes; add salt and nutmeg. Spoon mixture into shells. Grill, covered, to heat through, 3 minutes. Garnish sweet potatoes with toasted coconut.

Makes 4 servings, 6 WW PointsPlus each.

Jerk-Spiced Grilled Chicken

• 1 bunch scallions, trimmed and chopped
• 3 habanero chiles, stemmed and seeded (use gloves and a 1/4 tsp measure to remove seeds)
• 1 small onion, chopped
• 3 cloves garlic
• 1 piece fresh ginger, peeled (2")
• Juice of 2 limes
• 2 Tbsp olive oil
• 1 Tbsp brown sugar
• 2 tsp dried thyme
• 1 tsp ground allspice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 lb boneless, skinless chicken thighs

Puree scallions, chiles, onion, garlic, ginger, lime juice, oil, brown sugar, thyme, allspice, salt, and black pepper in a food processor.

Pierce hindquarters with a knife and place in a large dish. Coat hindquarters with puree and cover with plastic wrap; chill 2 hours or up to one day.

Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 400 F.

Grill hindquarters, skin side up, indirectly, covered, 25 minutes. Rotate hindquarters to evenly cook, and grill until an instant-read thermometer inserted the thickest part registers 175 F, 20 minutes more.

Makes 4 servings, 12 WW PointsPlus each.

Chicken-Vegetable Soup with Ranch & Dill

• 3 Tbsp unsalted butter
• 1 cup diced onion
• 1 Tbsp minced garlic
• 3 Tbsp all-purpose flour
• 1 oz package powdered ranch dressing seasoning
• 5 cups chicken broth
• 1 package frozen asparagus stir-fry or frozen vegetable medley, such as Birdseye (14.4 oz)
• 2 cups shredded rotisserie chicken breast
• 2 Tbsp chopped fresh dill
• black pepper to taste

Melt butter in a large pot over medium heat.

Add onion and garlic; cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk in broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.

Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season soup with pepper.

Makes 6 servings (1 1/3 cups each), 9 WW PointsPlus each. 

Skinny Mini Cheese Straws

• 1 cup whole-wheat pastry flour, plus more for rolling out the dough
• 4 Tbsp cold unsalted butter, cut into small cubes
• 1 1/2 cups coarsely grated sharp Cheddar cheese
• 1/2 cup finely grated Parmesan cheese
• 1/2 tsp salt
• 1/4 cup milk

Preheat the oven to 350 F.

Put the flour in the bowl of a food processor fitted with a metal blade. Scatter the butter over the flour, and add the Cheddar, Parmesan, and salt. Process until the ingredients turn into a coarse meal, 10 to 15 seconds.

Drizzle the milk over the flour mixture while pulsing the food processor 10 to 15 times, until the dough forms moist clumps.

Turn the dough out onto a lightly floured work surface and pat together. Using a rolling pin, roll the dough into a 9" x 14" rectangle that is about 1/8" thick.

Using a large, sharp knife, cut the dough in half lengthwise. Then make 40 crosswise cuts in the dough, into 1/3" x 4 1/2" strips. Place the cheese straws about 1/4" apart on two ungreased baking sheets.

Bake until the cheese straws begin to darken around the edges are are light brown on top, 12 to 13 minutes.

Let cool on the baking sheets for 30 minutes. Store in an airtight container for up to 1 week.

Makes 10 servings (8 straws each), 6 WW PointsPlus each.

Garlic and Parmesan Mashed Potatoes

• 12 garlic cloves, minced
• 1 cup whipping cream
• 1 tsp salt
• 3 lbs baking potatoes, peeled and quartered
• 1 Tbsp salt
• 3/4 cup grated Parmesan cheese
• 3/4 cup minced parsley
• 1/4 cup butter
• freshly ground pepper

Melt the butter in a heavy small saucepan over very low heat. Add garlic. Cover and cook until very tender, stirring occasionally, about 20 minutes - do not brown. Add the cream and 1 teaspoon salt. Simmer 10 minutes and keep warm.

Meanwhile, boil the potatoes in water with the tablespoon salt; cook until tender. Drain well. Mash the potatoes until smooth. Add the cream mixture, cheese, and parsley; stir until fluffy. Top potatoes with parsley and additional butter if you wish. Serve immediately.

Microwave Meatloaf

• 1 1/2 lb ground beef
• 1 egg
• 1/2 cup dry bread crumbs
• 1/3 cup catsup / ketchup
• 1/3 cup chopped onions
• 2 Tbsp milk or water
• 1 Tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp pepper

Hand-mix all ingredients until well-blended. Cover and microwave on medium-high for 22-25 minutes or until cooked.

*** Runza

• 2 x (3 x 1 lb) frozen white bread dough
• 2 lb ground beef
• 1 head cabbage
• 1 1/2 onion
• 2 tsp salt
• 1 Tbsp pepper
• 1-2 egg whites

Chop cabbage and onion in food processor (or chop very fine).

Brown hamburger and drain.

Add onion and cabbage and cook down, salt and pepper.

Cut each of the 6 loaves of dough into 4 pieces each. Flatten the pieces of dough. So they're about 6"-8" ovals.

Place exactly 1/2 cup of filling in "football" shape in the middle of the dough. Brush edge with egg white to help hold the dough closed when closing the loaf around the filling.

To freeze for later: Let rise 20-30 minutes. Place in freezer. Vacuum pack once frozen hard.

To make fresh: Preheat oven to 375. Meanwhile, let rise 20-30 minute. Place runzas on baking sheet lined with aluminum foil and sprayed with cooking spray. Bake 20 minutes or until brown. Let cool 5 minutes.

To make from frozen: Set oven to preheat at 375. Place runzas on baking sheet lined with aluminum foil and sprayed with cooking spray. LEt them sit on the stove above the oven to thaw until oven reaches 375. Bake 35 minutes or until brown and filling inside is warm. Let cool 5 minutes.

Makes 24 servings, 11 WW PointsPlus each.

*** Ikea Meatball Dinner

• 24 Ikea meatballs
• 1 packet Ikea gravy
• Cream (follow package directions)
• 1/4 cup lyngonberry preserves
• 4 servings instant mashed potatoes
• whole milk
• margarine/butter

Follow instructions on packages!

Makes 4 servings, 11 WW PointsPlus each.

*** Chicken Waldorf

• 8 oz mixed baby greens
• 2 cups red seedless grapes, halved
• 2 fuji apples, chopped into bite-sized pieces
• 2 ribs celery, sliced
• 2/3 cup candied walnuts
• 2 oz crumbled gorgonzola
• 2 Tbsp balsamic vinegar
• 1/4 cup dijon mustard
• 1/2 Tbsp garlic, minced
• 1/4 tsp ground black pepper
• 1/8 tsp salt
• 1/4 cup olive oil
• (optional) 1 lb sliced grilled chicken breast

Whisk vinegar, mustard, garlic, and olive oil together. Add salt and pepper to taste. Chill.

When ready to serve, shake up the dressing, mix the rest of the ingredients.

Makes 4 servings, 10 WW PointsPlus each (13 if using chicken breast).

*** Chef Salad

• 3 heads romaine lettuce, chopped
• 4 oz deli ham, cut into strips
• 4 oz deli turkey/chicken breast, cut into strips
• 2 stalks green onion, chopped fine
• 2 stalks celery, chopped fine
• (optional) 1 cup cherry or grape tomatoes, halved
• 4 oz Swiss cheese, cut into strips
• 2 hard boiled eggs, peeled and sliced
• 1/4 cup bacon bits
• 3/4 cup chipotle ranch dressing (Wishbone brand used for points - 130cal/2 Tbsp)
• 3 Tbsp dressing

If not prepped, hard boil the eggs (cover eggs with water, bring to a boil, then turn off heat and cool down with ice bath after 19 minutes), and meanwhile chop the other ingredients.

If serving immediately, mix serve. If making leftovers, keep the dressing and lettuce separate from the other ingredients.

Makes 4 servings, 11 WW PointsPlus each.

*** Cold Bust 'em Up

1 1/2 cups ice cubes
1/2 cup orange sherbet
1/2 banana
1 can peaches in extra light syrup, drained
1 can peach nectar, or 1 1/2 cups peach-mango juice blend

Crush ice a bit with nectar/juice in blender. Add other ingredients. Scarf other half of banana. Blend until smooth.

Makes 2 servings (about 1 1/2 cups each), 7 WW PointsPlus each.

*** Semi-Homemade Caesar

• 3 heads Romaine lettuce
• 3/4 cup Newman's Own Creamy Caesar dressing
• 40g (1 1/3 oz) grated Parmesan cheese
• 56g (about 40) O Organics Caesar croutons
• cooked chicken breast

If serving all at once, chop Romaine, mix, and serve.

For packed lunches, keep all the ingredients separate (and keep the croutons out of the fridge). Chop the Romaine the evening before and place in a large container to allow it to be shaken. Pack 14 g croutons, 10 g cheese, and 45 g dressing for each portion.

Makes 4 servings, 12 WW PointsPlus each.

*** Curry Chicken Noodle Soup

Sweat:

• 1 cup diced onion
• 1 cup diced red bell pepper
• 3 Tbsp curry powder
• 3 Tbsp minced fresh ginger
• 2 Tbsp minced fresh garlic
• 2 Tbsp olive oil

Stir in:

• 8 cups chicken broth
• 8 oz no yolk egg noodles

Add:

• 2 cups shredded rotisserie chicken
• 2 cups chopped fresh spinach
• 1/4 cup chopped fresh cilantro
• fresh lime juice
• salt
• black pepper

Sweat first set of ingredients in oil in a large pot over medium-low heat until the onion begins to soften, about 3 minutes.

Stir in broth, cover pot, increase to high, and bring soup to a boil, Add the noodles and boil until al dente (according to the package directions or about 10 minutes).

Add chicken, spinach, and cilantro, stirring just to heat through. Season soup with lime juice, salt, and black pepper.

NOTE: If you prefer spicier, seed a jalapeno, chop, and add in at the beginning.

Makes 8 servings (1 1/2 cups each), 7 WW PointsPlus each.

New Potatoes with Cumin

• 2 lb new potatoes (small potatoes)
• salt
• 2 1/2 Tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp chili powder
• 3 Tbsp chopped cilantro

Scrub the potatoes and put them in a saucepan. Cover with water to come to 1 inch above the potatoes. Add 1 tablespoon salt to the water and bring to a boil. Cover. Boil until the potatoes are just tender. Drain and peel.

Put the oil in a large frying pan and set over medium-high heat. When hot, add the cumin seeds. Let the seeds sizzle for a few seconds. Now add the potatoes. Turn the heat down to medium. Brown the potatoes lightly on all sides. Turn the heat to low and add 1/4 teaspoon salt and the ground cumin, garam masala, and chili powder. Cook, stirring, for a minute. Add the cilantro just before serving and toss to mix.

Makes 6 servings, 4 WW PointsPlus each.

Green Beans with Mushrooms

• 5 Tbsp vegetable oil
• 3/4 tsp cumin seeds
• 1 medium onion, peeled and cut into fine half-rings
• 1-inch piece fresh ginger, peeled and cut into slivers
• 5 garlic cloves, peeled and chopped
• 8 oz fresh mushrooms, thickly sliced
• 1 lb green beans, trimmed and cut into 2-inch segments
• 2 tsp ground coriander
• 1 1/4 tsp ground cumin
• 1/2 tsp ground turmeric
• 3/4 tsp garam masala
• 3/4 tsp chili powder
• 1 tsp salt
• 1 medium tomato, coarsely chopped

Put the oil in a wide pan and set over medium-high heat. When hot, add the cumin seeds. As soon as the seeds begin to sizzle, add the onion. Stir and fry until the onion browns. Add the ginger and garlic, stirring until the garlic starts to brown. Add the mushrooms. Stir and fry for 2 minutes. Add the beans, coriander, cumin, turmeric, garam masala, chili powder, salt, tomato, and 1/2 cup of water. Bring to a boil. Cover, lower the heat and simmer for 15 minutes. Remove the cover, raise the heat and boil most of the liquid away, stirring gently as you do so.

Makes 4 servings, 6 WW PointsPlus each.

Green Peas in a Creamy Sauce

• 1/4 tsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp salt
• 1/2 tsp chili powder
• 1 Tbsp tomato puree
• 3/4 cup half & half
• 1 Tbsp lemon juice
• 2 Tbsp chopped cilantro
• 1 serrano, finely chopped
• 3 Tbsp vegetable oil
• 1/2 tsp cumin seeds
• 1/4 tsp black or yellow mustard seeds
• 1 1/4 lb frozen peas, defrosted under warm water and drained

Combine the sugar, ground cumin, garam masala, salt, chili powder, and tomato puree. Slowly add 2 Tbsp water, mixing as you go. Add the cream slowly and mix. Add the lemon juice, cilantro and serrano. Mix again and set this cream sauce aside.

Put the oil in a large frying pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop - this just takes a few seconds - add the peas. Stir and fry the peas for 30 seconds, then add the cream sauce. Cook on high heat for about 90-120 seconds or until the sauce has thickened, stirring gently as you do so.

Makes 6 servings, 4 WW PointsPlus each.

Smothered Lamb (or Pork or Beef)

• 1 lb boned shoulder of lamb, pork shoulder, or stewing beef, cut into 1-inch cubes
• 4 oz onions
• 1-inch piece fresh ginger
• 5oz tomatoes, skinned
• 2 serrano peppers
• 1/4 cup finely chopped cilantro
• 1/4 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/4 cup plain yogurt
• 1 Tbsp tomato puree
• 1/4 tsp salt, or to taste
• 3 Tbsp vegetable oil
• 4 garlic cloves, peeled and finely chopped
• freshly ground black pepper
• 1 cup rice
• 1 2/3 cups water

Peel and finely chop the onions and ginger. Finely chop the tomatoes and slice the peppers into fine rings. Put all the ingredients except the oil, garlic, and black pepper into a bowl and mix well.

Put 3 Tbsp oil in a large pan. Heat over medium-high. When the pan is hot, put in the garlic. Stir until the garlic pieces turn medium brown. Now add the seasoned meat and stir once or twice. Turn the heat to medium. Add 1 1/4 cups of water and bring to a boil. Reduce heat and simmer for 60-90 minutes.

Meanwhile, start the rice in the rice cooker with the water.

 Makes 4 servings, 14 WW PointsPlus each (14 for pork shoulder, 11 for London broil)

Lamb Shanks Braised in Yogurt Sauce

• 3 lamb shanks (~4 lbs)
• salt
• freshly ground black pepper
• 5-inch piece of fresh ginger
• 8 garlic cloves
• 1/4 cup whole coriander seeds or ground coriander
• 2 cups plain yogurt
• 1/2 cup olive or corn oil
• 2 tsp whole cumin seeds
• 1 tsp whole cloves
• 4 sticks cinnamon
• 2 tsp whole black peppercorns
• 3 tsp chili powder or cayenne
• 1/2 tsp ground turmeric

Place the shanks in a single layer and sprinkle all over with 1/2 tsp salt and lots of black pepper. Pat them in.

Peel and coarsely chop the ginger and garlic. Put in a blender with 1/4 cup of water and blend until smooth. If using whole coriander seeds, grind coarsely in a coffee grinder or smash with a mortar and pestle. Set aside. Lightly beat the plain yogurt. Set aside.

Preheat the oven to 325 F. Pour 8 tablespoons oil into a wide, non-stick, lidded pan and set over a high heat. When hot, add the lamb shanks and brown lightly on all sides. Remove. Quickly add the cumin, cloves, cinnamon, and peppercorns to the hot oil in the pan. Ten seconds later, add the ginger-garlic paste, stir, and fry for 5-6 minutes or until lightly browned. Take the pan off the heat and add the beaten plain yogurt and 2 cups of water. Stir well. Return to the heat, add the coarsely ground coriander, chili powder, turmeric and 1 1/2 tsp salt, and stir to mix. Put the lamb shanks back into the pan, spoon some sauce over them, and bring to the boil. Cover well, first with foil, crimping the edges, then with the lid. Place in the oven and bake slowly for 3 hours, turning the shanks over every 30 minutes.

Remove the pan from the oven and uncover. Set over a high heat and reduce the liquid, basting the shanks as you do so, until you have a thick sauce, about 6-7 minutes.

Makes 6 servings, 20 WW PointsPlus each.

Spicy Grilled Chicken

• 1 Tbsp coarsely crushed black peppercorns
• 1 Tbsp paprika
• 1/2 tsp chili powder, or to taste
• 1 Tbsp garam masala
• 2 tsp ground cumin
• 2 tsp oregano
• 1 garlic clove, peeled and crushed
• 1 1/4 tsp salt
• 3 Tbsp vegetable oil
• 2 Tbsp lemon juice
• 2 Tbsp plain yogurt
• 2 1/4 lb chicken leg+thigh pieces

Preheat the grill and arrange the grilling tray at least 5-6 in from the source of heat. If you can control your heat, set it at medium-high. Combine all the ingredients for the spice paste in a bowl and mix well. Rub the paste over the chicken as evenly as possible.

Arrange the chicken pieces on the grilling tray in a single layer, with the fleshier parts up and the skin side down. Grill for 10-12 minutes or until browned. You may need to rearrange some of the pieces, so that they all brown evenly. Turn the pieces over and cook the second side in the same way.

Makes 6 servings, 10 WW PointsPlus each.

Fish in a Green Sauce

Fish

• 1 1/2 lb salmon or king fish
• salt
• freshly ground black pepper
• 1/8 tsp ground turmeric
• 1/8 tsp chili powder

Green Sauce

• 3 Tbsp vegetable oil
• 3 oz onions, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1/2 cup finely chopped cilantro
• 3 jalapeno or serrano peppers
• 1 tsp freshly grated ginger
• 1 Tbsp lemon juice
• 1/8 tsp salt
• 1/8 tsp chili powder
• 1/2 tsp garam masala

Rub the fish on both sides with a generous sprinkle of salt, lots of freshly ground pepper and the turmeric and chili powder. Rub well and set aside.

Put 3 tbsp oil in a non-stick frying pan and set over high heat. When hot, put in the fish and brown quickly on both sides without letting it cook through. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan. Stir and fry until the onion browns a bit. Add the cilantro, tomato, peppers, ginger, lemon juice, and salt. Stir and cook over medium-high heat until the cilantro and tomato have completely wilted. Spread the green sauce around in the frying pan and check the salt.

Lay the fish over the top. Now spoon some green sauce over the fish. Sprinkle the chili powder and garam masala over the top. Bring to a simmer. Cover, lower the heat and simmer gently for about 10 minutes.

Makes 4 servings, 11 WW PointsPlus each.

*** Prawn Pullao

• 1 lb raw, headless medium-large shrimp, peeled and deveined
• 4 1/2 Tbsp finely chopped cilantro
• 1 1/2 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp salt
• 2 Tbsp lemon juice
• 2 hot green pepper (serrano or jalapeno) finely sliced
• 4 Tbsp vegetable oil
• 1 medium onion
• 12oz long-grain white rice (1 3/4 cup + 2 Tbsp)
• 1 1/2 cups frozen green peas, thawed

Rinse shrimp then pat them dry with paper towels.

In a small bowl, mix 1 Tbsp warm water, the chopped cilantro, turmeric, garam masala, 1/2 tsp salt, the lemon juice and green chili pepper.

Heat 2 Tbsp oil in a 10-in frying pan over medium-low heat. Pour in the contents of the bowl and fry, stirring, for 2 to 3 minutes. Add the shrimp, and on a medium flame fry them with the spices for about 4 minutes. With a slotted spoon, remove the shrimp to a covered dish, leaving the sauce behind.

Pour 1 cup + 2 Tbsp warm water into the frying pan and scrape up all the spices stuck to the bottom and sides, turning up the heat if necessary. Peel the onion, cut into fine rounds and cut rounds in half.

In a heavy-bottomed small pot, heat the remaining oil over medium heat. Put in the sliced onions, and fry them for 3-4 minutes until the edges begin to turn brown. Now add the rice, 1 3/4 cup + 2 Tbsp of water, 1 tsp salt and the liquid from the frying pan. Stir and bring to the boil, then cover and reduce heat to very low. Cook for 25 minutes.

Lift the cover off the saucepan and add the shrimp and peas. Mix quickly with a fork and cover again. Cook another 5 minutes.

Makes 6 servings, 12 WW PointsPlus each.

Chai Tea Panna Cotta Jello

• 1 1/4 cups milk
• 1 1/4 cups heavy cream
• 1/2 cup sugar
• 3 chai tea bags, or 1 Tbsp plus 1 tsp loose chai tea in a tea infuser
• 1 Tbsp (1 envelope) unflavored gelatin powder
• 1/4 cup cold water

In a large saucepan, bring the milk, cream, and sugar just to a boil over medium heat, being careful not to let the liquid boil over. Add the tea and simmer for 10 minutes. Remove from the heat, remove and discard the tea bags, and reserve.

Meanwhile, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Pour the reserved chai milk mixture into the bowl with the gelatin and stir until the gelatin is fully dissolved into the milk. Let the mixture cool to room temperature. Pour into 8 individual molds. Refrigerate until firm (4+ hours). Unmold and serve, or serve in the teacups.

Makes 8 servings, 6 WW PointsPlus each.

Creme Brulee Jello

• 1 envelope Knox unflavored gelatine powder
• 1/4 cup cold water
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 1 1/2 Tbsp dark brown sugar
• 1 tsp vanilla extract

In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.

Meanwhile, in a saucepan, bring the cream just to a boil over medium heat, being careful not to let the cream boil over. Remove from the heat. Pour the boiling cream into the bowl with the gelatin and stir until gelatin is fully dissolved into the cream.

Add the granulated sugar, brown sugar, and vanilla and stir until smooth. Let the mixture cool to room temperature. Pour into 6 ramekins. Refrigerate until firm (3+ hours). Serve.

Makes 6 servings, 10 WW PointsPlus.

Green Milk Tea Jello

• 2 Tbsp (2 envelopes) unflavored gelatin powder
• 1/2 cup cold water
• 3/4 cup boiling 2% milk
• 1/2 cup sugar
• 2 cups (1 pint) green tea ice cream, at room temperature
• 1/2 cup fresh or frozen and thawed blueberries

In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling milk and stir until the gelatin is fully dissolved. Add the sugar and stir until fully dissolved. Add the ice cream and stir until the mixture is smooth. Refrigerate until thickened (about 1.5 hours). Fold in the blueberries and spoon into 4 clear glasses, or one large mold. Refrigerate until firm (2.5+ more hours). Unmold and serve, or serve in the glasses.

Makes 4 servings, 8 WW PointsPlus each.

Orange Spice Jello

• 3/4 cup heavy peach syrup (from canned peaches, below) or peach nectar
• 1/4 cup distilled white vinegar
• 1/2 cup sugar
• 12 whole cloves
• 1/8 tsp ground cinnamon
• 1 (16oz) can peaches in heavy syrup, drained and chopped, or 2 cups peeled, pitted, and chopped fresh peaches
• 2 (3oz) packages orange-flavored gelatin
• 1 1/2 cups boiling water
• 3/4 cup light rum

In a saucepan, stir together the peach syrup, vinegar, sugar, cloves, and cinnamon and bring to a boil over medium heat. Add the peaches, decrease the heat to low, and simmer for 5 minutes. Remove from the heat and discard the cloves.

Meanwhile, in a bowl, add the gelatin to the boiling water and stir until the gelatin is fully dissolved. Whisk into the peach mixture. Stir in the rum. Let the mixture cool to room temperature and pour into a 6-cup mold. Refrigerate until firm (4+ hours). Unmold and serve.

Makes 8 servings, 7 WW PointsPlus each.

*** Homemade Hamburger Helper

• 4 Jennie-O Hot Lean Italian Turkey Sausages
• 2 1/2 cups of 1% milk
• 1 1/2 cups hot water
• 8 oz elbow macaroni
• 1 Tbsp cornstarch
• 1 Tbsp chili powder
• 2 tsp garlic powder
• 1 tsp sugar
• 1 tsp salt
• 3/4 tsp paprika
• 1/4 tsp cayenne
• pepper
• pinch crushed red pepper
• flakes
• 7oz Kraft 2% Reduced Fat Mild Cheddar shredded cheese

Heat a large skillet over medium-high heat. Cut the meat out of the sausage casings and brown it.

Add the pasta, milk, water, and spices, and stir to combine. Bring to a boil and turn the heat down to simmer.

Cover and cook for 10-12 minutes, or until the pasta is al dente.

Add the cheese and stir to combine, until it melts. Serve immediately.

Makes 6 servings (~1 1/2 cups), 10 WW PointsPlus each.

*** Bacon Egg Cups on Toast

• 2 slices bread
• 3 slices of bacon
• 2 eggs
• salt and pepper
• portion of 1 thinly sliced green onion

Preheat oven to 400 F.

Line the edges of two small ramekin with a piece of bacon each. Cut the remaining piece of bacon into 4 pieces. With the smaller pieces, line the bottom of the ramekins. Crack an egg into each ramekin, adding salt, pepper, and green onions.

Bake them for 15-20 until the whites are set. When they are ready, toast the bread. Place the cooked egg cups on the toast and enjoy!

Makes 2 servings, about 8 WW PointsPlus each.

*** Holiday Layered Jello Cups

• 2 large (6oz) boxes Jello (one of each non-white color)
• 1 box (4 envelopes) Knox original gelatine
• 1 quart (4 cups) whole milk, divided
• 3/4 cup sugar
• 2 tsp vanilla extract
• extra creamy aerosol whipped cream
• color-coordinated fruit, cut up into small pieces if large fruit

Prep:

Get 9 oz-ish disposable short, wide, clear plastic cups. Place 12 of them in a muffin tin to keep them stable during filling and transport. Also prepare a larger dish for the "overflow" Jello.

Clean bowls/pan between layers.

Regular layers:

Boil 2 cups water. Meanwhile, ice 2+ more cups of water in a large bowl. 

In another large, heat-safe bowl, stir the boiling water into the Jello powder. Once the powder has dissolved, stir in 2 cups of cold water.

Place the color-coordinated fruit in the cups and the use a 1/4 cup measure for the cups. Pour the leftovers into the large dish.

Put the tray and large dish in the freezer for 30 minutes before doing the next layer.

Milk Gelatine layer:

Pour 4 envelopes of Knox gelatine into 1 cup of cold milk in the larger heat-safe bowl. Let sit at least 5 minutes.

Bring remaining 3 cups of milk to a boil. Remove from heat. Stir in vanilla and sugar. Add to plain gelatine mixture. Stir until the gelatine mixture is completely dissolved. Cool for about 10 minutes, stirring occasionally, then add to cups with 1/4 cup mixture and put the rest in the overflow dish.

Put dish and tray in freezer for 30 minutes before doing the next layer.

Each cup/serving gets 1/4 cup of the whipped cream.

Makes 12 cups + 4 serving overflow dish, 5 WW PointsPlus each (including whipped cream).