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.