*** 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).