*** Potato Waffles

• 1 Tbsp butter
• 1/4 onion, chopped
• 1/2 Tbsp minced garlic
• 1 cups mashed potatoes
• 2 Tbsp all-purpose flour
• 1 egg
• 1/8 tsp salt
• 1/8 tsp ground black pepper

Melt butter in a skillet over medium heat.

Cook and stir onion and garlic in melted butter until onion is tender, 5 to 7 minutes.

Preheat a waffle iron according to manufacturer's instructions.

Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.

Scoop 1/4 cup + 2 tablespoons into the center of waffle iron and close lid. Cook until golden brown, 5 minutes in TFAL interchangeable plate waffle maker.

Makes 2 servings, 7 WW PointsPlus each.

*** Kale and Sunflower Seed Pesto

• 2 cups packed chopped kale leaves
• 1 cup packed fresh basil leaves
• 2 oz Parmesan cheese, grated (1 cup)
• 1/2 cup raw sunflower seeds, toasted
• 2 garlic cloves, toasted and minced
• 1 1/2 tsp red pepper flakes
• salt
• pepper
• 1/2 cup olive oil
• 1 lb pasta
• 1/2 Tbsp sugar (maybe more)

Pulse kale, basil, Parmesan, sunflower seeds, garlic, pepper flakes, if using, and 1/2 teaspoon pepper in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Transfer to medium bowl and season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot.

Stir in several tablespoons of reserved pasta water into pesto to loosen it, then add it to pasta and toss to combine. Season with salt and pepper, and sugar, to taste and add remaining reserved cooking water as needed to adjust consistency.

Makes 8 servings, 12 WW PointsPlus each.

*** Low-Fat Roasted Red Pepper Pesto

• 2 red bell peppers, roasted, peeled, and chopped coarse
• 1 oz Parmesan cheese, grated (1/2 cup), plus extra for serving
• 1/4 cup part-skim ricotta cheese
• 1/4 cup packed fresh parsley leaves
• 1 Tbsp fresh thyme leaves
• 1 shallot, chopped coarse
• 4 garlic cloves, toasted and minced
• 2 Tbsp olive oil
• salt
• pepper
• 1 lb pasta / 8 servings
• 1 lb shrimp *(do not use if doing vegetarian version)

Adjust oven rack to top position, about 3 inches from broiler. Begin heating broiler. Cut tops and bottoms off peppers, discard seeds and core, then slice through one side and flatten. Spread flattened peppers on foil-lined baking sheet. Broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through cooking. Transfer peppers to bowl, cover with plastic wrap, and let steam until skin peels off easily, 10 to 15 minutes. Peel and discard skin.

Meanwhile, place unpeeled garlic into skillet over medium heat, shaking pan occasionally, until the color of cloves deepens slightly, about 7 minutes. Transfer to plate, let cool, then peel and mince.

Process roasted peppers, Parmesan, ricotta, parsley, thyme, shallot, garlic, oil, and 1/2 teaspoon salt in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed. Transfer to medium bowl and season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot.

Stir several tablespoons of reserved pasta water into pesto to loosen it, then add it to pasta and toss to combine. Season with salt and pepper to taste and add remaining reserved cooking water as needed to adjust consistency. Serve with extra Parmesan.

Cook the shrimp with a little oil in a shrimp.

Makes 6 servings, 12 WW PointsPlus each, 13 with fresh pasta.

Skillet-Baked Shrimp and Orzo

• 1 lb extra-large shrimp (21-25/lb), peeled, deveined, and tails removed
• slat
• pepper
• 1 Tbsp olive oil
• 1 red onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and cut into 1/2" pieces
• 4 garlic cloves, minced
• 2 tsp minced fresh oregano (or 1/2 tsp dried)
• 12 oz orzo pasta
• pinch saffron threads, crumbled
• 3 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, drained with juice reserved
• 1/2 cup frozen peas
• 3 oz feta cheese, crumbled (about 3/4 cup)
• 2 scallions, sliced thin
• lemon wedges

Adjust oven rack to middle position and heat oven to 400 degrees. Pat shrimp dry with paper towels and season with salt and pepper; transfer to bowl, cover, and refrigerate until needed.

Heat oil in 12" ovensafe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and saffron and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes.

Stir in broth and reserved tomato juice, bring to simmer, and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes. Stir in shrimp, tomatoes, and peas, then sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are cooked through and cheese is lightly browned, about 20 minutes. Sprinkle with scallions and serve with lemon wedges.

Makes 6 servings, 10 WW PointsPlus each.

*** Skillet-Baked Ziti with Sausage

• 1 (28oz) can petite diced tomatoes
• 1 lb sweet or hot Italian sausage, casings removed
• 6 garlic cloves
• 1/4 tsp red pepper flakes
• salt
• pepper
• 3 cups water
• 12 oz ziti
• 1/2 cup heavy cream
• 1 oz Parmesan cheese, grated (about 1/2 cup)
• 1/4 cup chopped fresh basil
• 4 oz mozzarella cheese, shredded (1 cup)

Adjust oven rack to middle position and heat oven to 475 degrees.

Cook sausage in 12" ovensafe nonstick skillet over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 1 minute. Stir in processed tomatoes and 1/2 teaspoon salt. Reduce heat to medium-low and simmer gently until tomatoes no longer taste raw, about 10 minutes.

Stir in water and pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is al dente (don't overcook or the leftovers will be mushy), 13 to 15 minutes.

Stir in cream, Parmesan, and basil and season with salt and pepper to taste. Sprinkle mozzarella evenly over top. Transfer skillet to oven and bake until cheese has melted and browned, 10 to 15 minutes.

Makes 6 servings, 13 WW PointsPlus each.

*** Spaghetti with Turkey-Pesto Meatballs

• 1.5 lbs 93% lean ground turkey
• 1 (7 oz) container basil pesto (2/3 cup)
• 2/3 cup panko bread crumbs
• salt
• pepper
• 1 (28 oz) can pureed tomatoes
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and onions
• 1 Tbsp olive oil
• 1 onion chopped fine
• 4 garlic cloves, minced
• pinch red pepper flakes
• 1 lb spaghetti
• 3 Tbsp chopped fresh basil
• 1/2 Tbsp Italian seasoning

Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon pepper in bowl using hands until uniform. Roll mixture into 16 1.5" meatballs. Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.

Heat oil in 12" nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.

Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook for 30 seconds. Stir in pureed tomatoes and remaining 1 can diced tomatoes. Add in 1/2 Tbsp Italian seasoning. Bring to simmer and cook for 10 minutes. Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.

Makes 8 servings, 12 WW PointsPlus each.

*** Basic Waffles

• 2 cups Bisquick
• 1 1/3 cups whole milk
• 1 egg
• 2 Tbsp vegetable oil
• toppings!

Mix all ingredients with a whisk in a medium bowl.

Use a 1/4 cup measure to portion out mix into your waffle iron/maker.

Makes 6 servings, 7 WW PointsPlus each (2 waffles with fruit).

In our TFAL waffle maker, 3:30 is the perfect time, adjust as needed.

Let leftover waffles cool, then wrap in aluminum foil and put in the freezer, to be cooked just like store-bought frozen waffles in the toaster.

Chickpea Curry with Roasted Cauliflower and Tomatoes

• 1/2 head cauliflower (about 1 lb), trimmed and cut into florets
• 2 Tbsp + 2 tsp olive oil
• 1 1/2 pints cherry tomatoes
• coarse salt
• freshly ground pepper
• 1 large yellow onion, cut into medium dice
• 3 garlic cloves, minced
• 1 Tbsp minced peeled fresh ginger
• 1 Tbsp + 1 tsp curry powder
• 3 cups cooked chickpeas, drained and rinsed
• 2 1/2 cups baby spinach
• 1 Tbsp chopped fresh cilantro leaves
• 1 1/2 cups uncooked white rice

Cook rice in rice cooker using water ratio specified on package of rice.

Preheat oven to 375 F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.

In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.

Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.

Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls.

Makes 8 servings, 10 WW PointsPlus each.

Tomato Soup with Poached Eggs

• 2 Tbsp olive oil, plus more for toast and drizzling
• 4 garlic cloves; 3 thinly sliced, 1 halved for toast
• pinch of crushed red pepper flakes
• 1 can (28 oz) whole peeled tomatoes, coarsely chopped, with juice reserved
• 3 cups water
• coarse salt
• freshly ground black pepper
• 4 large eggs
• 4 slices rustic bread
• shredded fresh basil leaves, for garnish (optional)

In a large straight-sided skillet over medium, heat the olive oil, sliced garlic, and red pepper flakes until garlic is just beginning to turn golden, stirring often, about 5 minutes. Add tomatoes and the water and season with salt and pepper. Bring mixture to a boil, then reduce heat to low and simmer, covered, 10 minutes.

Crack 1 egg into a teacup or small bowl. Carefully lower edge into simmering liquid, allowing egg to slip into skillet. Repeat with remaining eggs. Cover and cook until the whites are cooked through, 3 to 4 minutes.

Meanwhile, brush bread with oil and broil until golden; rub with cut sides of garlic clove. To serve, place 1 piece of toast in each of 4 shallow bowls. Ladle soup and poached eggs over toast, drizzle with a little more oil, and garnish with basil, if desired.

Makes 4 servings, 9 WW PointsPlus each.

White Cheddar Corn Chowder

• 2 Tbsp olive oil
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 cup dry white wine
• 3 Yukon Gold potatoes, peeled and cut into 1/2" pieces
• 2 cups vegetable stock
• 1 cup skim milk
• 3 cups fresh corn kernels (about 6 ears worth)
• coarse salt
• freshly ground pepper
• 2 oz sharp white cheddar, grated, about 3/4 cup

Heat olive oil in a medium pot over medium. Cook onion, stirring often, until softened, about 4 minutes. Add celery and cook, stirring, until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes.

Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.

Add corn and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree until smooth. Stir back into pan and reheat if needed. Season with salt and pepper. To serve, divide among 6 bowls, top each with cheese, and sprinkle with pepper. (Chowder can be cooled completely, then refrigerated in an airtight container for up to 3 days; reheat over low).

Makes 6 servings, 6 WW PointsPlus each.

White Bean and Mushroom Stew

• 2 Tbsp olive oil, plus more for drizzling
• 1 onion, coarsely chopped
• 1 celery stalk, diced
• 1 carrot, peeled and diced
• 1 lb cremini mushrooms, quartered
• 1/2 cup dry white wine
• 28 oz can whole peeled tomatoes, pureed in a blender
• 1 sprig rosemary
• 2 cups cooked white beans, drained and rinsed
• 1/2 cup water
• coarse salt
• freshly ground pepper

Heat olive oil in a medium saucepan over medium. Cook onion, celery, and carrot until tender, stirring occasionally, about 8 minutes.

Raise heat to medium-high, add mushrooms, and cook, stirring often, until softened, 5 to 7 minutes. Add wine to pan, scraping up any brown bits with a wooden spoon.

Add tomatoes, rosemary, beans, and the water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Discard rosemary sprig. Season with salt and pepper. Serve hot, drizzled with olive oil.

Makes 4 servings 5 WW PointsPlus each.

Kaori's Chicken & Potato Curry Bake

• 1 1/2 lb boneless skinless chicken thighs, trimmed of visible fat
• 1 lb carrots
• 1 lb potatoes
• 8oz green beans

Chicken Marinade

• 2/3 tsp salt
• 1 Tbsp soy sauce
• 1 Tbsp garlic, minced
• 1 Tbsp grated ginger
• 1 Tbsp curry powder
• 1 Tbsp olive oil

Vegetable Coating

• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 Tbsp curry powder

(NOTE: seasoning amounts for vegetable coating is an estimate, adjust as needed)

Slice chicken into 1/4" thick slices across the grain. Pat the chicken slices dry. Combine the marinade ingredients in a large ziploc bag with the chicken slices, and toss to coat. Let marinate in the fridge for 2-3 hours, turning once or twice if possible.

When chicken is done marinating, Preheat oven to 410 F. Chop the potatoes and carrots into slices about 1/4" thick. Trim the green beans. Combine the ingredients of the vegetable coating together. Toss the vegetables in the coating mixture.

Bake the vegetables in a shallow baking dish for about 40 minutes until the potatoes and carrots are tender.

Meanwhile, heat a griddle or skillet over medium heat and grill the chicken slices. When the vegetables are done, mix the chicken slices in with the vegetables.

Makes 6 servings, 8 WW PointsPlus each.

*** Spicy Baked Scotch Eggs

• 5 eggs
• 1 lb turkey sausage, divided into 4 portions (4 links Jennie-O hot Italian turkey sausage)
• flour
• 1 cup panko breadcrumbs
• Dijonnaise or dijon mustard for serving

Preheat the oven to 400 F.

Hard boil 4 of the eggs.

Peel the eggs, dip them in water and coat them lightly in flour.

Remove the skins of the sausages, one at a time, and wrap each egg in the meat from one of the sausages.

Beat the remaining egg. Dip each sausage-wrapped egg in the beaten egg to coat, then coat in panko bread crumbs.

Bake the eggs on a cookie sheet for about 30 minutes.

Makes 4 servings, 9 WW PointsPlus each (panko is 10 points/cup if more is necessary)

*** Baja Citrus Chicken Fajitas

• 1 lb chicken boneless, skinless chicken thighs, trimmed of visible fat
• 3 Tbsp orange juice (about one orange's worth)
• 2 Tbsp olive oil
• 1/2 tsp orange or lime zest
• 1 Tbsp lime juice (about 1/2 lime's worth), other half of the lime sliced and reserved for garnish
• 1/2 tsp dried cilantro leaves
• 1/2 package McCormick Grill Mates Baja Citrus Marinade (1 POINT)
• 1 jalapeno, sliced
• 1/2 large onion, sliced thinly
• 1/2 yellow bell pepper, sliced thinly
• 2 gloves garlic, sliced thinly
• 8 taco (not burrito)-size flour tortillas (look for ~80 cal each)
• fresh cilantro (for garnish)
• 1 cup light sour cream
• 1 cup hot salsa or pico de gallo

Trim visible fat from the thighs, then place them in the freezer for about 15 minutes to firm them up. Slice them across the grain to get 1/4" thick slices.

Mix the orange juice, olive oil, zest, lime juice, dried cilantro, and marinade seasoning together to form the marinade. Mix the sliced chicken in with the marinade and refrigerate for at least 15 minutes (up to 2 hours).

Meanwhile, slice the jalapeno, onion, bell pepper, and garlic. Pull the leaves off of the cilantro to prepare for garnish.

Once the chicken has marinated, pull it out and place it into a large skillet over medium-high heat to brown. Reserve any excess marinade and juices from the chicken. 

Meanwhile, start another skillet on medium-low to heat the tortillas.

When the chicken is mostly cooked, toss in the vegetables and pour the remaining marinade over the mixture. Let cook to soften the vegetables slightly and finish cooking the chicken.

When the mixture is ready, place 2 Tbsp of sour cream and salsa/pico de gallo into each tortilla and top with mixture. Enjoy!

Makes 4 servings, 11 WW PointsPlus each (not including tortillas).

*** Kreutz-Landry Jambalaya

• 5oz box Tony Chachere's jambalaya mix
• 7oz (1/2 bag) frozen C&W Ultimate Southwest Blend frozen vegetables
• 1 jalapeno, diced
• 8oz sliced mushrooms
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 3 links Jennie-O hot Italian turkey sausage (12oz)
• 1 lb medium to large shrimp, peeled
• (optional) other meats
• (optional) onion, diced
• (optional) additional Creole seasoning
• (optional) red pepper flakes or hot sauce

Chop the jalapeno and bell peppers. Remove the skins from the sausage and and brown it along with any other meats in a skillet over medium-high heat. Add the jalapeno, mushrooms, garlic, and bell pepper (plus onion if using) to the sausage a few minutes before it is finished browning, then set them all aside. Begin preparing the jambalaya mix per package directions in the skillet. When ready to add in the "extras" to the jambalaya mix, toss in the frozen vegetables along with the sausage, jalapeno, mushrooms, and bell pepper. Once the jambalaya mix and other ingredients have been combined and heated through, add the shrimp and cook for the last few minutes until they are almost cooked, then remove from heat and let the shrimp cook from the residual heat. Add seasoning and spices to bring up to the desired heat level.

Makes 4 servings, 10 WW PointsPlus each.

Turkey sausage: 4 points/link

Ham is 5 points/4oz

Shrimp is 3 points/4oz

*** Kreutz-Landry Spaghetti

• 1 jar Ragu spaghetti sauce (super chunky mushroom flavor)
• 12 oz angel hair pasta, uncooked, or 1 batch pasta dough cut into spaghetti noodles at thickness setting 5 on pasta roller
• 1 tsp olive or vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 4 Jennie-O hot Italian turkey sausage links (1 lb)
• 8 oz sliced mushrooms
• red pepper flakes (to taste)

Slice open the skins of the sausages and place them with a teaspoon of oil into a large skillet over medium-high heat to brown. Break the meat up into chunks. Chop the onion and mince the garlic. Place with the sliced mushrooms into the skillet immediately after finishing the chopping. Chop the bell pepper and jalapeno if using and place into the skillet. Let the vegetables cook for a few minutes to get them to the desired texture, then pour in the spaghetti sauce. Let simmer for 10 minutes. Add red pepper flakes to achieve desired spiciness.

Meanwhile, boil water in a pot to get the pasta started. Cook it per the instructions on the package (3 minutes for angel hair).

Continuing to simmer the sauce, crack each egg into a ladle and form a well in the sauce, then gently pour each egg into the well.

Makes 6 servings, 13 WW PointsPlus each (11 if using dried)

*** Zuppa Toscano

• 1 lb Jennie-O Hot Italian Turkey Sausage (4 links)
• 2 lbs russet baking potato, unpeeled
• 1 medium to small onion, chopped
• 3 strips of thick-cut bacon
• 4 cloves garlic, minced
• 2-3 cups kale, deviened and chopped
• 32 oz fat-free chicken broth
• 2 1/2 cups water
• 1 1/4 cup fat-free half & half

Remove skins from sausages and separate meat into small chunks, and browning it. Put the sausage aside into a stockpot.

Cook the onions for about 5 minutes in a skillet and place them in the stockpot. Cook the bacon in the skillet, chop it up, then place in the stockpot.

Thinly slice the potatoes with a mandolin slicer. Add them to the stockpot, along with the garlic, chicken broth, and water. Boil about 25 minutes, until the potatoes are tender.

Add the kale and half & half and simmer for another 15 minutes, stirring frequently. Add salt and pepper as needed.

Makes 6 servings, 6 WW PointsPlus each.