*** Crockpot Beef Stroganoff

• 1 lb cube steak, cut into 1" pieces, or stew beef, cut into 1/2" pieces
• 2 cans condensed Campbell's Golden Mushroom soup (no substitutions)
• 1 cup chopped onion
• 1 Tbsp Worcestershire sauce
• 1 14oz can beef broth
• 8oz mushrooms, cleaned and quartered
• salt
• pepper
• 4oz light cream cheese
• 1/2 cup reduced-fat sour cream
• 12oz egg noodles
• (optional) cornstarch

Combine meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt, and pepper in crockpot. Cook on low for 5-6 hours.

Cook the egg noodles according to package directions. When cooked, stir into the crock pot with cream cheese and sour cream. Stir every 10 minutes for 30 minutes. If sauce is not thick enough, mix a tablespoon of cornstarch with some water in a small bowl, then place in the crock pot and allow to cook for a few minutes. Repeat as necessary to get desired consistency.

Makes 6 servings, 13 WW PointsPlus each.

http://www.heathersbytes.com/beef-stroganoff/

Feta Dip with French Baguette

• 1 French baguette
• 1/3 cup olive oil (1st guess, recipe doesn't specify amount)
• 6oz Feta cheese (pre-crumbled or block)
• 1 vine-ripened tomatoes
• 1/3 bunch green onions
• 1 tsp Greek seasoning
• shallow platter for serving
• (optional) a splash of Balsamic vinegar

Pour oil into shallow platter. Dice the green onions and tomatoes and place them in the oil. Crumble the feta and place on top. Sprinkle the Greek seasoning on top. Gently mix everything together.

Slice the baguette into thin, bite-sized slices. Use the slices like a hot-pot mitten to grab the filling and enjoy.

Makes 4 servings, 11 WW PointsPlus each.

http://www.memoriesoncloverlane.com/2010/11/recipe-that-will-make-your-life-easier.html

Gingerdoodles Snickersnaps

Snickerdoodle Dough

• 1/2 cup shortening
• 3/4 cup granulated sugar
• 1 egg
• 1 Tbsp vanilla
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cream of tartar

Cream together shortening and 3/4 cup sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little bit crumbly, but it will come together when you roll it into balls.

Gingersnap Dough

• 3/4 cup shortening
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp ginger

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Gingerdoodles / Snickersnaps

• 1/2 cup granulated sugar
• 1 Tbsp cinnamon

Combine sugar and cinnamon in a small bowl to roll dough in.

Preheat oven to 350 F. Lightly grease baking sheets with cooking spray and set aside.

Roll a small amount of each dough into a ball.

Knead the snickerdoodle dough ball slightly to get a less-thick consistency. Place both dough balls together and gently roll or squeeze together.

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

20 WW PointsPlus for 1/8 of the batch.

http://buddingbaketress.blogspot.com/2011/12/gingerdoodles-or-snickersnaps.html

Fish Fingers and Custard

Fish Fingers

• 1 lb haddock, pollock or other firm white fish
• 1 3/4 cup panko bread crumbs, divided
• 3 eggs, divided
• 1 Tbsp mayo
• 1 Tbsp dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 1/2 cup all-purpose flour
• 3 to 4 Tbsp canola oil (cover bottom 1/8" of skillet)

Custard

• 1 cup whole milk
• 1 Tbsp cornstarch
• 1 tsp dijon mustard
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp kosher salt
• 1 egg yolk, whisked
• 1 tsp fresh chopped dill

If using frozen fillets, place in freezer for 30 minutes to firm up. If using pre-frozen, thaw for half an hour at room temp.

Finely chop fish (you'll be forming it into fingers later). Combine fish in bone with the mayo, mustard, onion powder, salt, cayenne pepper, and 1 egg.

Form the fish mixture into 12 "fingers," then place them in the fridge for 30 minutes until they are firm.

Beat the remaining 2 eggs and get them into a shallow container to prepare for dredging the fingers.

Lightly dredge the fingers in flour, then place them in the 2 beaten eggs, then the bread crumbs, then fry in the oil, one side at a time, 2-3 minutes a side. They'll be golden-brown when complete.

Cool slightly before eating.

Makes 4 servings (3 fish fingers + 1/4 cup custard), 9 WW PointsPlus each.

Roasted Potatoes and Mushrooms with Melted Taleggio

• 8oz assorted mushrooms, such as chanterelle, oyster, cremini, and hon shimeki, cleaned and thinly slices (about 3 cups)
• 3 Tbsp olive oil
• coarse salt
• freshly ground black pepper
• 1/4 cup loosely packed fresh sage leaves, coarsely chopped
• 4 garlic cloves, halved lengthwise
• 2 lb small fingerling potatoes, scrubbed and sliced 1/4" thick
• 6oz Taleggio cheese (rind removed), thinly sliced (you can substitute Fontina, Gouda, or Gruyere)

Preheat oven to 400 F. Toss mushrooms with 1 tablespoon plus 1 teaspoon olive oil and season with salt and pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes. Remove from oven.

Toss potatoes with remaining 1 tablespoon plus 2 teaspoons oil and season with salt and pepper. Divide potatoes between two rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (toss potatoes if browning too quickly), until golden brown and crisp, 35 to 40 minutes.

Heat broiler, with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, dividing evenly, and broil until cheese melts and is golden in spots, 2 to 3 minutes. Serve immediately.

Makes 6 servings, 6 WW PointsPlus each.

Chicken Tikka Masala

• 1 1/2 lb boneless skinless chicken thighs, visible fat trimmed
• juice of 2 limes
• 1 tsp paprika
• 1 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 2 shallots, roughly chopped
• 4 large garlic cloves, roughly chopped
• 1.5" piece fresh ginger root, roughly chopped
• 2 green chilies, seeded and roughly chopped
• 4.5oz plain Greek-style yogurt (or standard oil)
• 1/2 tsp ground garam masala
• 1 Tbsp vegetable oil

Sauce

• 14oz canned diced tomatoes
• 1 heaping tsp tomato paste
• handful of cilantro leaves, roughly chopped
• 1.25" piece fresh ginger root, grated
• 1 tsp lime juice
• 1/2 tsp sugar
• 3 Tbsp unsalted butter
• 1/2 cup heavy cream

Side

• Naan (4 pieces of Trader Joe's)

Cut the chicken thighs into 1.25" chunks. Combine the lime juice and paprika and mix with the chicken. Set aside while you roast and grind the cumin and coriander seeds.

Put the shallots, garlic, ginger, and chilies into a food processor. Drain the lime juice and paprika mixture from the chicken and add to the onion mixture. Process until smooth. Pour into a mixing bowl and stir in the yogurt, garam masala, and add the half the coriander and cumin powder.

Pour the spiced yogurt mixture over the chicken, turning every piece so that it's evenly coated. Cover with plastic wrap and marinate overnight in the refrigerator. If you can, flip the chicken over once or twice while it's marinating.

Preheat the broiler, with the broiler pan in place, to its hottest setting.

Take the chicken out of the yogurt marinade and arrange on the hot broiler pan. Drizzle with the oil and broil for about 5 minutes on each side or until beginning to char around the edges. Pour any cooking juices into a bowl and skim off any fat. Keep the chicken warm while you make the sauce.

Combine the tomatoes, tomato paste, cilantro leaves, ginger, lime juice, sugar, and remaining cumin and cilantro powder in a blender or food processor and process until smooth. Heat the butter in a saucepan and, when melted, add the spiced tomato mixture and cream. Bring to simmering point, then strain in the reserved cooking juices and add the cooked chicken pieces. Reheat and serve piping hot, with naan.

Makes 4 servings, 15 WW PointsPlus each (+5 for naan or 1 cup rice)

Murgir jhol (home-style chicken curry)

• 2 1/2 cups uncooked white or brown rice
• 1/3 cup vegetable oil
• 1/2 tsp cumin seeds (or ground)
• 2 cinnamon or bay leaves
• 3 green cardamom pods (or 1 tsp ground)
• 4 black peppercorns (or 1/8 tsp ground)
• 4 large red onions, finely chopped
• 4 medium potatoes (1 3/4 lb total), peeled and cut into quarters
• 2 tsp salt
• 2 lb boneless skinless chicken thighs, trimmed of visible fat
• 1 Tbsp ginger paste
• 1 Tbsp garlic paste
• 2 Tbsp ground coriander
• 2 Tbsp ground cumin
• 1 Tbsp chili powder
• 1 Tbsp ground turmeric
• 4 tomatoes, chopped or blended to a puree
• 1 2/3 cups chicken stock or water
• 1 tsp ground cardamom (or 3 green pods roasted and ground)
• 1 tsp ground cinnamon (or 2" stick roasted and ground
• 1 Tbsp finely chopped cilantro leaves

NOTE: Some ingredients are used in more than one place. Use the measurements above in order.

Start rice in rice cooker according to package directions.

Heat the oil in a very large pan or dutch oven and add the cumin seeds, bay leaves, cardamom, and black pepper. After 1 minute, add the onions and fry over medium heat until golden brown. Stir in the potatoes, and cook for 5 minutes. Add 1 tsp of the salt, then add the chicken and cook for 5-8 minutes until lightly browned.

Add the ginger and garlic pastes, the coriander and cumin, remaining salt, chili powder, and turmeric. Cook for a further 10 minutes, stirring constantly, until the spices begin to release their aromas. Stir in the tomatoes and cook for 5 minutes, then pour in the chicken stock. Bring to a boil. Reduce heat to low and simmer until the chicken is cooked.

Check seasoning. Top with cardamom, cinnamon, and cilantro.

Makes 8 servings, 14 WW PointsPlus each.

Dark Chocolate Bread Pudding with Salted Caramel Sauce

Sauce

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 Tbsp water
• 1/2 cup heavy cream
• 1 3/4 Tbsp unsalted butter
• 1/2 tsp kosher salt

Bread Pudding

• 1/2 lb French baguette bread, cubed
• 1 1/4 cups + 2 Tbsp whole milk
• 1/4 cup heavy cream
• 1/4 cup coffee liqueur such as amaretto or kahlua
• 1/2 cup white sugar
• 1/4 cup packed light brown sugar
• 1/8 cup cocoa powder
• 1/2 tsp kosher salt
• 1/2 Tbsp vanilla extract
• 1 tsp almond extract
• 1 tsp cinnamon
• 3 eggs, lightly beaten
• 4oz semisweet chocolate, grated
• 1oz milk chocolate, grated

For Sauce:

In a heavy-bottom saucepan over medium-low heat, combine white sugar, brown sugar, and water until sugar dissolves, stirring frequently. Then increase heat but stop stirring. Brush sides of pan to wash down any crystals. Boil until syrup reaches a dark amber color, about 5 minutes.

Remove sugar from heat, then whisk in heavy cream. Allow mixture to bubble. Stir in butter and salt. Transfer caramel to dish to cool.

For pudding:

Preheat oven to 325 F.

Lightly grease a 9x13 baking dish, then place bread cubes in dish.

In a large bowl, mix together milk, cream, and coffee liqueur.

In another bowl, thoroughly whisk together white sugar, brown sugar, cocoa powder, and salt. Add wet mixture to dry mixture, mixing well.

In a small bowl, whisk together vanilla extract, almond extract, and cinnamon into the lightly beaten eggs. Combine the egg mixture into the milk and coffee liqueur mixture and mix well.

Add grated semisweet and milk chocolates into mixture, then pour over bread in the pan. Let mixture stand, stirring occasionally, for 30  minutes or until bread absorbs most of the milk mixture.

place baking pan in preheated oven and bake for 1 hour or until a knife inserted in middle of pudding comes out clean. Serve warm with caramel sauce.

Makes 8 servings, 16 WW PointsPlus each.

*** Spinach and Feta Salad with Fresh Beetroot

• 4 medium beets, scrubbed, trimmed, and cut in half
• 1/2 cup walnuts, chopped
• 3 Tbsp maple syrup
• 1 Tbsp unsalted butter
• 10oz fresh spinach, washed and dried
• 1/2 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 4oz reduced-fat feta cheese, crumbled
• 2 oranges, sliced

Place beets in a saucepan and cover with water. Bring to a boil, then cook for 30 minutes or until tender. Drain and cool, then cut beets into cubes.

Place walnuts in a skillet and briefly heat over medium-low heat. Add maple syrup and butter. Cook and stir until walnuts are evenly coated, then remove from heat and let cool.

In a small bowl whisk together orange juice concentrate, balsamic vinegar, and olive oil, and set aside.

Place a large helping of spinach leaves on plates, then divide candied walnuts among plates over greens. Place equal amount of beets over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.

Makes 6 servings, 11 WW PointsPlus each.

*** Roasted Rosemary Cornish Game Hen

• 2 cornish game hens
• 2 Tbsp olive oil, divided
• kosher salt
• freshly ground black pepper
• 1 lemon, quartered
• 1 Tbsp chopped fresh rosemary
• 10 cloves garlic
• 2 Tbsp + 2 tsp apple juice
• 1/2 cup low-sodium chicken broth
• 1/3 cup dry white wine
• 2 sprigs fresh rosemary, for garnish

Preheat oven to 400 F.

Rub hens with 1 tablespoon of the olive oil, then thoroughly season hens with salt and pepper. Place 2 lemon wedges and 2 teaspoons of chopped fresh rosemary in cavity of each hen.

Lightly pour a 1/2 tablespoon of olive oil in a large roasting pan, spreading evenly. Place hens in pan, and carefully arrange garlic cloves around each hen. Roast in oven for 30 minutes, then reduce temperature to 350 F.

In a medium-sized mixing bowl, stir together apple juice, chicken broth, wine, and remaining 1/2 Tbsp olive oil. Pour juice over hens, then roast hens for 30-35 minutes or until they are golden and juices run clear. Hens should be basted with pan juices every 10-15 minutes.

Place hens on a serving platter. Do not discard pan juices. Lightly cover hens with aluminum foil to trap heat as you transfer pan juices and garlic cloves to a small saucepan. Boil juices and garlic cloves until liquids reduce by half and reach a saucelike consistency, about 7-10 minutes. To serve, cut hens in half lengthwise and arrange on plate. Spoon sauce over and place garlic around hens. Garnish with rosemary sprigs and serve.

Makes 4 servings, 6 WW PointsPlus each.

Steak Chasseur

• 4 6oz filet mignon steaks
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1 Tbsp olive oil

For Chasseur Sauce

• 2 Tbsp olive oil
• 1 Tbsp minced shallot
• 3 tsp minced garlic
• 1 lb button mushrooms, thinly sliced
• 2 tomatoes, diced
• 1/4 cup dry white wine
• 1 cup veal stock
• 1/4 cup unsalted butter
• 1/2 tsp freshly ground white pepper
• 1 tsp thyme, chopped
• 1 tsp parsley, chopped

Season the filets equally with salt and cayenne pepper.

In a large saucepan, heat olive oil over medium-high heat. Sear steaks for about 7-9 minutes per side.

You can prepare the sauce while the steaks cook:

Heat olive oil in another large saucepan. Add shallot and garlic, and saute over medium heat for 2-3 minutes. Then add the button mushrooms and saute, constantly stirring, for an additionally 3-5 minutes. Toss in the diced tomatoes. Finally, add the wine and veal stock, and bring entire mixture to a boil. Then lower heat and let simmer for 5 minutes. Stir in butter and white pepper until thoroughly incorporated, then add thyme and parsley. Spoon sauce over steaks on their respective plates.

Makes 4 servings, 14 WW PointsPlus (+1 point/oz above 6 of filet mignon)

*** Chicken with Caper Cream Sauce

• 1 1/2 lbs boneless, skinless chicken thighs, trimmed of visible fat
• 2 tsp lemon pepper
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tsp fresh dill
• 1 1/2 tsp garlic powder
• 1/2 cup fresh lemon juice
• 4 Tbsp unsalted butter
• 1 clove garlic, diced
• 1/2 tsp sugar
• 2 Tbsp dry white wine
• 1/2 cup heavy cream
• 2 Tbsp capers, drained and rinsed

Thoroughly season chicken with lemon pepper, sea salt, black pepper, dill, and garlic powder. Then marinate chicken breasts for at least 2 hours in lemon juice.

Melt butter in a large skillet over medium heat. Add garlic and sugar, and saute for 5 minutes. Then place breasts in skillet and increase heat to medium-high. Turn chicken frequently until brown, about 5 minutes. Reduce heat to medium and cook for 5-7 minutes or until breasts are cooked through. Remove chicken, cover with foil, and keep warm.

Increase heat to high, and whisk in wine and heavy cream. Whisk until mixture is reduced to a sauce-like consistency, about 2-3 minutes. Remove from heat, then stir in capers. Pour sauce over chicken and serve.

Makes 4 servings, 12 WW PointsPlus each.

Inspired by Downton Abbey Unofficial Cookbook chicken breast recipe

*** Poached Salmon with Lemon Garnish

• 4 Tbsp fresh lemon juice
• 2 Tbsp olive oil
• 1 1/2 lb skinless, boneless salmon fillets (4x 6oz fillets)
• 2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 small lemon, sliced, for garnish
• 1 pinch cayenne pepper
• fresh parsley or chives, chopped, for garnish

Pour lemon juice and olive oil into a large pan that can easily fit the salmon fillets without much extra room. Cook in two batches if necessary. Add enough water to bring the water up to just below an inch. Season salmon fillets with salt and pepper, and add salmon to pan. Add enough water to cover salmon.

Heat salmon over medium-high heat until water is hot but not simmering, about 165 F. Poach until salmon is opaque and firm to the touch. Salmon should reach an internal temperature of 140 F.

Serve with lemon wedges for garnish. Garnish salmon with a sprinkle of cayenne and parsley or chives.

Makes 4 servings, 10 WW PointsPlus each.

Healthier version of salmon from Downton Abbey cookbook.

** Saxe-Coburg Soup (brussels sprouts creamy soup)

• 3 Tbsp unsalted butter
• 12oz Brussels sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes
• 1/2 large yellow onion, chopped
• 1 medium potato, peeled and diced
• 2 Tbsp flour
• 1/2 Tbsp white sugar
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 2 cups vegetable stock
• 1/4 cup sherry

In a medium-large pot, melt butter over medium-low heat. Add the chopped Brussels sprouts, onion, and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color but should soften. Stir in the flour and sugar, and allow them to soften.

In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock.

Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 25-30 minutes or until the vegetables are incredibly tender.

Remove the soup and puree it in small batches with an immersion blender or food processor.

Serve the soup in a classic "no-handled" cream cup with saucer.

Makes 4 servings, 11 WW PointsPlus each.

*** Buffalo Shrimp Pasta Salad

• 8oz uncooked pasta (farfalle or penne)
• 1/4 cup Frank's RedHot hot sauce (buffalo wing style)
• 2 Tbsp olive oil
• 1/2 Tbsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp celery salt
• 1 lb shrimp, tails removed
• 1/2 cup crumbled reduced-fat feta cheese
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped

NOTE: Don't substitute chicken , and don't marinate the meat in the hot sauce - the vinegar will make it rubbery

Finely chop the carrot and celery (you can peel the outside of the celery to remove the tough, stringy bits. If you do, use 2 stalks). Defrost shrimp if needed.

Start pasta, and cook according to directions to al dente. 

Cook shrimp if not already pre-cooked.

In a large skillet, use a bit of the olive oil and saute the carrot and celery until they soften slightly. If shrimp was already cooked, heat it up with the veggies once they are done.

Mix the marinade ingredients together (Frank's RedHot, remaining olive oil, lemon juice, garlic powder, onion powder, and celery salt). Combine the shrimp, veggies, cooked pasta, and cheese in a bowl. Stir in the marinade, stirring to combine.

Makes 4 servings, 11 WW PointsPlus each.

Inspired by:
http://snappygourmet.com/2011/08/10/buffalo-chicken-pasta-salad/