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.