*** Spicy Lamb and Orzo Salad

• 1/4 cup plus 2 Tbsp canola oil, DIVIDED
• 1 Tbsp five-spice powder
• 4 cloves garlic, finely chopped
• 1 1/2 lb lamb tenderloin
• kosher salt
• 3 Tbsp rice wine vinegar
• 1 Tbsp low sodium soy sauce
• 2 tsp toasted sesame oil
• 2 tsp sugar
• 2 Thai red chiles or 1 Fresno chile, thinly sliced
• 12 oz orzo pasta
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves.

Whisk together 1/4 cup of the oil, the five-spice powder, and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.

Whisk together the vinegar, soy sauce, sesame oil, sugar, chiles, and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the orzo.

Bring a large pot of salted water to a boil. Add the orzo and cook until just tender, approximately 7 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.

Heat your grill to high.

Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill and let rest for 5 minutes before slicing into 1/4-inch-thick slices. Transfer the orzo to a large platter and top with the sliced lamb.

Makes 4 servings.

Grilled Lamb Chops with Garlic and Mustard

• 1/4 cup whole-grain mustard
• 2 Tbsp Dijon mustard
• 3 cloves garlic, finely chopped
• 2 Tbsp red wine vinegar
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp olive oil
• 1 Tbsp honey
• 1 Tbsp finely chopped fresh thyme leaves
• 2 tsp Spanish paprika
• coarsely ground black pepper
• 12 (3-oz) baby lamb chops, frenched
• kosher salt

Heat your grill to high.

Whisk together both of the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika, and 1/4 tsp pepper in a medium bowl. Pour half of the mixture into a second bowl and set aside for servings.

Season the chops on both sides with salt. Brush each chop with some of the mustard mixture and place on the grill, mustard side down. Grill until golden brown and slightly charred, 2 to 3 minutes. Flip the chops over, brush with more of the mustard mixture, and continue grilling to medium-rare, 2 to 3 minutes longer.

Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes before serving.

Makes 4 servings.

Perfectly Grilled Corn

• 8 ears corn
• kosher salt

Heat your grill to medium.

Pull the outer husks down each ear to the stalk end. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a paring knife.

Remove the husks from the cobs before eating the corn.

Makes 4 servings, 4 WW PointsPlus each.

Chipotle-Honey-Glazed Chicken with Toasted Sesame Seeds and Green Onion

• 1/2 cup honey
• 1 1/2 Tbsp pureed canned chipotle chiles in adobo
• 1 Tbsp Dijon mustard, DIVIDED
• 2 Tbsp ancho chile powder, DIVIDED
• kosher salt
• freshly ground black pepper
• 2 Tbsp canola oil, DIVIDED
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Spanish paprika
• 1 1/2 lb chicken drumsticks
• 1 Tbsp sesame seeds, toasted (in dry pan over medium-low for about 5 minutes, stirring occasionally)
• 2 green onions, white and green parts, thinly sliced

Toast sesame seeds and puree the adobo.

Whisk together the honey, chipotle, 1/2 tablespoon of the mustard, 1/2 tablespoon of the ancho powder, 1/2 tsp salt, 1 tablespoon of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.

Stir together the remaining 1 1/2 tablespoons of the ancho powder with the coriander, cumin, and paprika in a small bowl.

Rinse the chicken under cold water and pat dry with paper towels. Place the chicken in a large bowl, add the spice rub and the remaining 1 tablespoon oil, and toss to coat. Season with salt and pepper and place the chicken on the grill. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat to medium, turn them over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

Transfer to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

Makes 4 servings.

Perfectly Grilled Chicken

• 1 lb boneless skinless chicken thighs, trimmed of visible fat
• 1 Tbsp canola oil
• kosher salt
• freshly ground black pepper

Heat your grill to high.

Place the chicken between 2 pieces of plastic wrap and, using a meat mallet or the bottom of a heavy saute pan, pound the chicken lightly to an even 1/2-inch thickness.

Brush the chicken on both sides with the oil and season with salt and pepper. Place the chicken on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Flip the chicken over and continue grilling until just cooked through, 3 to 4 minutes longer.

Remove from the grill, tent with foil, and let rest for 5 minutes before serving.

*** Rib Eye with Bar Americain Steak Sauce

• 2 (6-8 oz) boneless rib-eye steaks
• 1 Tbsp canola oil
• Bar Americain Steak Sauce

Sauce

• 2 Tbsp Dijon mustard
• 2 Tbsp whole-grain mustard
• 2 Tbsp cup molasses
• 1 Tbsp ketchup
• 1 Tbsp honey
• 1/2 Tbsp prepared horseradish, drained
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the sauce:

Whisk together all the sauce ingredients in a small bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving. Note: there will be *plenty* of leftover sauce. It goes well on potatoes or salad.

For the steak:

Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat grill to high.

Brush the steaks on both sides with the oil and season with salt. Grill until golden brown and slightly charred, 2 minutes (3 to 4 minutes for medium rare). Flip the steaks over, close the cover of the grill, and continue cooking for 2 minutes (5 to 6 minutes for medium-rare).

Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes. Serve with Bar Americain steak sauce on the side.

Makes 2 servings (doesn't make great leftovers).

NOTE: 4 oz steak - 7 pts each, 6 oz steak - 10 pts each, 8 oz steak - 14 pts each, sauce - 6 pts total

Perfectly Grilled Steak

• 1 1/2 lb boneless rib-eye or New York strip steak or filets mignons, split into 4 portions
• 2 Tbsp olive oil
• kosher or large-grind salt
• freshly ground black pepper

20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high.

Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 2 minutes (4 to 5 minutes for medium rare). Turn the steaks over and continue grilling for 2 minutes (5-6/7-8/9-10 minutes for medium-rare/medium/medium-well).

Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.

Makes 4 servings.

Broccoli Pancetta Saute

• 2 Tbsp olive oil
• 1 1/2 oz pancetta, chopped
• 2 garlic cloves, crushed with garlic press
• 1/4 tsp crushed red pepper
• 2 lb broccoli florets, cut into small pieces
• 1/2 tsp salt
• 1/2 cup water
• 1 Tbsp fresh lemon juice (from 1 lemon)
• lemon wedges for serving

In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Add pancetta and cook 1 to 2 minutes or until browned and crisp, stirring. With slotted spoon, transfer to paper towels to drain.

To same skillet, add garlic and crushed red pepper. Cook 10 seconds, stirring, then raise heat to high and add broccoli and salt. Cook 2 minutes, then add water. Cover and cook broccoli 3 to 5 minutes or until most water evaporates.

Meanwhile, in small bowl, with wire whisk, stir together lemon juice and remaining 1 tablespoon oil. Drizzle over broccoli and gently toss to coat. Transfer to serving bowl. Top with pancetta and serve with lemon wedges on the side.

Makes 6 servings, 3 WW PointsPlus each.

Simple Vanilla Creme Brulee

• 1 cup light cream or half-and-half
• 1 cup heavy cream
• 1 1/2 tsp vanilla extract
• 5 large egg yolks
• 1/3 cup granulated sugar
• 2 Tbsp packed dark brown sugar

Preheat oven to 325 F.

In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Stir in vanilla.

Meanwhile, in 4-cup liquid measuring cup, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.

Place six 4-ounce ramekins in 13" by 9" metal baking pan. Pour cream mixture into ramekins, filling almost to tops. Partially pull out oven rack and place pan on rack; fill with enough boiling water to come halfway up sides of ramekins. Carefully push in rack and bake custards 30 minutes or until custard is just set but center still jiggles slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.

Up to 1 hour before serving, position rack as close as possible to heat source and preheat broiler. Place brown sugar in coarse sieve; with spoon, press through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. Broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately hour to cool custards.

Makes 6 servings, 10 WW PointsPlus each.

Braised Wild Mushrooms and Peas

• 20 oz sliced white mushrooms
• 8 oz fresh shiitake mushrooms, stems discarded, caps cup into 1/2-inch-thick-slices
• 8 oz oyster mushrooms, tough ends trimmed, separated into lobes
• 1/2 cup water
• 2 Tbsp butter or margarine (for Vegan, use vegan margarine)
• 4 green onions
• 1 package (16 oz) frozen peas
• 1 Tbsp reduced-sodium soy sauce
• 1/4 tsp salt
• 1/2 tsp ground black pepper

In 12-inch skillet, combine all mushrooms, water, and 1 tablespoon butter. Cover and cook on medium 10 minutes. Uncover and cook 15 minutes or until mushrooms are tender and browned, stirring occasionally.

Meanwhile, finely chop white and pale green parts of green onions; thinly slice green tops, set aside. Stir chopped green onions and peas into mushroom mixture. Cook 2 to 3 minutes or until vegetable are heated through and liquid in pan returns to boiling, stirring occasionally.

Stir in soy sauce, salt, and pepper. Add remaining 1 tablespoon butter; stir until melted. Remove skillet from heat and stir in reserved sliced green onions. Transfer mixture to serving bowl.

Makes 6 servings, 4 WW PointsPlus each.

Sopaipilla (Chilean Deep-Fried Pumpkin Dough)

• 1 zapallo squash (or small pumpkin)
• 8 Tbsp butter, melted
• 5 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1-2 cups vegetable oil
• 1 1/4 cups brown sugar
• 1 cup water
• 3-4 cinnamon sticks
• 2 Tbsp honey
• 2 tsp cloves (optional)
• 1-2 oranges

Fill a saucepan with several cups of water and place on the stovetop over medium heat.

Halve the zappallo (or punkpin) and remove the rind and seeds.

Chop it into large chunks and then add the chunks to the heating water in the saucepan.

Bring the water to a boil, then reduce heat slightly, stirring the zapallo occasionally until it's softened.

The zapallo is ready for the next step when you can slice it easily with a toothpick or knife.

Remove the chunks from the water and allow to cool on a plate. Then combine the zapallo with the melted butter and mash with a fork.

In a separate bowl, mix together the flour, baking soda, baking powder, and salt.

Add the flour mixture to the zapallo mixture, one cup at a time. (You may not need all five cups, depending on the amount of zapallo you have. The dough shouldn't be overly thick or dry.) Add a tablespoon of water if needed.

Place the dough on a floured surface and knead gently. Let it rest for a few minutes, then roll it flat until it's roughly 1/2-inch thick.

Cut out circles of dough about 4 inches in diameter. Stab each dough circle a few times with the prongs of a fork.

Meanwhile, coat the bottom of a skillet or deep frying pan with approximately 2 in of vegetable oil. Heat the oil over medium-high heat. Drop a few dough rounds into the oil (don't crowd them) and fry for a few minutes, until the dough is slightly browned along the surface. Using tongs, pull the fried dough out of the oil and lay out to cool on a rack lined with paper towels. Repeat in batches.

While waiting for the batches of dough to fry, make a version of chancaca syrup in a separate saucepan. Combine the brown sugar, water, cinnamon sticks, honey and cloves, stirring frequently over low to medium heat. Squeeze the oranges into the mixture.

Strain and serve warm with the hot sopaipillas.

Pastel de Belem (Portuguese Sweet Tart)

• 1 cup whole milk
• 1/4 cup cream
• 5 egg yolks
• 3 Tbsp sugar
• pinch of salt
• 2 Tbsp all-purpose flour
• 2 strips lemon peel
• 1/2 tsp pure vanilla extract or a de-seeded vanilla bean
• 1 cinnamon stick
• 1 lb ready-to-use puff pastry
• cinnamon
• powdered sugar

Preheat oven to 300 F.

In a large bowl, whisk milk, cream, egg yolks, sugar, and salt. Carefully whisk in the flour to avoid lumps. When the batter is smooth, add the lemon peel, vanilla, and the cinnamon stick.

Transfer the batter to a saucepan and use a whisk to stir constantly over low heat. It is important heat the milk slowly to ensure that the egg yolks do not cook or scramble.

Continue to stir until the mixture resembles thick custard. Beware of the mixture thickening around the edges of the pot; try to maintain a smooth consistency.

Allow to cool, then gently spoon off the milk skin from the top. Remove the lemon peel, cinnamon stick, and vanilla bean (if used).

Roll out the puff pastry with a rolling pin on a lightly floured surface, until it's 0.1 inches thick. Dust off the excess flour and roll the dough like a cigar, starting from the shorter end. With the roll lengthwise, cut the dough into 1.5-inch lengths.

With each piece, use your thumb and/or fingers to push down the roll center and gently press the dough to create a cup shape, working in a circular pattern. Add flour if dough becomes moist.

Press and shape dough gently into muffin cups; extend the dough over cup lips slightly to ensure that it won't over-shrink when baking. Shells should be around 0.1-inches thick. Spoon custard mixture into each cup until 3/4 full. This leaves about 0.4 in of pastry showing.

Place the tray in the oven. Bake for 15 minutes or until the pastry turns golden brown. The top should be partially brown, if possible. If your oven burns the tops before the dough is cooked through, cover with aluminum foil to help avoid this.

Set aside to cool and garnish with a sprinkle of cinnamon and powdered sugar.

Samosa

Dough:

• 1 cup all-purpose flour
• 2 tsp semolina flour
• 1/4 tsp salt
• 1 Tbsp vegetable or canola oil
• 1/4 cup lukewarm

Filling

• 2 Tbsp vegetable or canola oil
• 1/2 tsp cumin seeds
• 1/3 cup green peas
• 2 green chillies, seeded and chopped
• 1/2 tsp coriander seeds, ground
• 1/2 tsp garam masala
• 2 large potatoes, peeled, boiled and diced (not mashed)
• 1 tsp amchur (mango powder)
• vegetable oil for deep frying
• mango chutney to serve

To make the dough, combine all the ingredients in a mixing bowl. Knead with your hands until the dough is soft, smooth, and elastic. Set aside to rest for at least 20 minutes.

To make the filling, heat the oil in a small saucepan and lightly fry the cumin seeds. Add the green peas and cook for a couple of minutes. Add the chillies, coriander seeds, and garam masala and stir for another couple of minutes.

Add the potatoes and gently mix through (so as not to crush the potatoes) until coated in the spices. Stir in the amchur, put the mixture in a bowl, and let it cool.

When the dough has rested, knead it lightly and divide into two balls. Keep dividing each ball until you end up with eight balls, or 16 if you are making mini-samosas.

Using a rolling pin, flatten out the first ball into a circular shape about 1 mm thick and cut each circle in half.

Hold one half flat in the palm of your left hand and lightly moisten the edges of the dough with water.

Form the semicircle into a cone shape by joining and pressing on the cut edges to seal it into shape.

Stuff the cone with the filling and close the cone into a triangular shape by pinching and sealing the top edge. You should now have a triangle-shaped stuffed samosa.

Repeat with the rest of the dough. Fry until golden a few at a time. Serve immediately with mango chutney.

Makes 8 large or 16 mini samosas.

Roasted Chestnuts with Non-alchoholic Mulled Cider

• 1 lb chestnuts
• 1 1/2 cups grape juice
• 1/3 cup water
• 1/4 cup sugar
• 4 whole cloves
• 2 cinnamon sticks
• zest of 1/4 orange
• zest of 1/4 lemon, with lemon cut into wedges for serving.
• 1/4 tsp nutmeg
• 4/8 cut hot lemon or lime juice

Preheat oven to 400 F.

With a small, sharp knife, carefully score a cross or a slit on each chestnut. Place the chestnuts in a shallow roasted tray with slit sides facing up.

Roast until the skins break open and the nuts are soft, approximately 30 minutes.

Meanwhile, heat the water and add the sugar, cloves, cinnamon, nutmeg, and citrus peels.

Boil for 5 minutes, then leave to simmer 5 more minutes.

Strain the syrup into a pot and add the citrus juice, heat until it is gently bubbling. Add the grape juice and keep on low heat, serving with a slice of the lemon.

Makes 2 servings of "mulled wine" in addition to the chestnuts.

http://www.food.com/recipe/mulled-wine-for-kids-and-non-drinkers-334644?scaleto=2&mode=null&st=true

Puotine (Quebecois Gravy-Drowned Fries with Cheese Curds)

Gravy (or use gravy packet to make 1 cups)

• 1/2 cups chicken stock
• 3/4 tsp butter
• 1/2 Tbsp flour

Fries

• 1 lb french fries (like Ore Ida)
• vegetable oil for frying
• 4 oz cheese curds
• 1/2 cup gravy (from recipe above, or from packet)

Heat oil for frying the potatoes.

Prepare the gravy. Follow instructions on package is using a packet. If making your own, melt the butter, stir in flour until it becomes yellow paste, then slowly whisk in the chicken stock if making your own. Then reduce volume by 1/3 by simmering for about 10 minutes.

Deep fry potatoes until the potatoes are golden brown. Top fries with cheese curds and smother with gravy. Serve immediately.

Makes 2 servings.

Jell-O Fruit Can

• 1 can peaches or pineapple rings, drained and rinsed
• 1 small package sugar-free strawberry Jell-O

Drain and rinse the fruit, saving the can, including the lid. Prepare the Jell-O with half the water specified on the recipe in the box, and fill the can with it (you should have plenty left over). Let set.

To serve, run warm water over the can to loosen it, then cut open the bottom of the can and push it out with the lid.

Makes 4 servings, 2 WW PointsPlus each.

*** Mini Crescent Meat Loaves

• 1 lb lean ground beef (80%)
• 1/3 cup chopped onion
• 1/4 cup quick-cooking oats
• 1/4 cup ketchup
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 egg
• 1/2 can Pillsbury crescent rolls
• Hot chunky salsa, or 1 Tbsp Sriracha

Preheat oven to 375 F. Cook ground beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Stir in remaining ingredients except rolls and salsa (add in Sriracha if using).

Unroll crescent rolls. Divide into 2 rectangles. On a flat surface dusted with a bit of flour, use a rolling pin to press them into rectangles about 6" x 8". Press into 2 mini loaf pans (about 1 1/2 cup capacity). Divide beef mixture evenly between the 2 and gently press to pack it in. Drape any excess dough over the top of the beef.

Bake 24 to 28 minutes or until rolls are golden brown. Cool in pan 5 minutes. Turn pan upside down onto serving plate. Serve with salsa, if using.

Makes 4 servings, 11 WW PointsPlus each.

Modified from source:

http://www.bettycrocker.com/recipes/mini-crescent-meat-loaves/7aa4d021-b9d6-4ed0-9a4a-bd818ae0860d

*** Currywurst (Berlin Saucy Sliced Sausage in a Bun)

• 6 sandwich rolls (such as Francisco Hard Rolls - French)
• 2 Tbsp vegetable oil
• 1 onion, finely diced
• 2 Tbsp curry powder
• 1 Tbsp hot paprika
• 2 cups (from a 28 oz can) diced tomatoes, including liquid
• 1/3 cup white sugar
• 1/4 cup red wine vinegar
• salt
• pepper
• 6 sausages

Heat the oil in a pan over medium heat and add onion, cooking until soft.

Add curry powder and paprika and cook for one minute, then add the tomatoes to the mix.

Stir in sugar and vinegar, then add salt and pepper to taste. Bring to a boil then reduce to a simmer. Cook until thickened, stirring occasionally. This should take about 25 minutes.

Remove from heat and place in a blender or food processor, blending until silky smooth. Strain the sauce to remove any chunks.

Grill sausages until thoroughly cooked through and nicely browned on the outside. Remove from the heat and slice into 1/4-inch thick slices.

Serve with toothpicks, or slit the bun down the middle on top and fill with the sausage and sauce.

Makes 6 servings. (4 for sausage, 4 for sauce, 6 for sandwich roll - 14 each)

NOTE: Best the next day!

Burek (Bosnian Meat-Filled / Cheese Filo Patries)

• 3 onions, diced
• 3 Tbsp olive oil
• Standard filling
• 1 1/2 lb ground lamb or beef
• 1 Tbsp sweet paprika
• 1 Tbsp allspice
• 1/2 tsp cinnamon
• Alternate filling (cheese)
• Crumbled feta
• Parsley
• Dill
• Alternate filling (spinach)
• Use an extra onion
• Spinach
• Dill
• 4 sheets filo pastry
• 1/4 cup melted butter (or olive oil)
• 1 egg, beaten

Preheat oven to 400 F.

Saute onions over medium-high heat until soft and almost caramelized. Add meat and and fry until browned and slightly crumbly (drain off excess moisture or fat). Remove pan from heat, add paprika, allspice, and cinnamon. Stir and allow meat mixture to cool.

Brush one sheet of filo dough with melted butter (or olive oil). Spread 1/4 of the meat mixture along one edge of the pastry. Roll into a long tube with the meat inside, then twist the tube into a spiral. Repeat with the other three sheets of filo dough.

Brush with the beaten egg, then bake for 20-30 minutes until golden.

Makes 4.

Brik (Tunisian Fried Fish Triangles)

• 6 oz canned tuna, drained
• 2 Tbs parsley, chopped
• 2 Tbsp grated Parmesan cheese
• salt
• pepper
• 1 small onion, finely chopped
• 4 malsouka or egg/spring roll wrappers
• 4 eggs
• olive oil
• lemon
• harissa, or other hot chili sauce

Saute the onion over medium heat with a tiny bit of oil.

Combine the tuna, parsley, and parmesan with salt and pepper to taste. Add sauteed onion. Divide mix into 4 equal parts.

Heat about 1/2 inch of oil in a small pot or pan big enough for at least one of the triangles.

Add the mixture to the center of each wrapper. Make a small well in the mixture, then break an egg into each well. Close the wrappers into a triangular shape, sealing with a little bit of water along the edges if necessary.

Fry each triangle until golden brown on both sides, flipping half way through.

Drain and plan on a paper-towel lined plate. Drizzle with lemon juice and serve hot.

Bo Bia (Vietnamese Sausage and Shrimp Spring Roll)

• Cooking oil
• 2 cups grated carrots
• 2 cups julienned jicama
• 1 tsp salt
• fish sauce
• 6 eggs
• 5 Chinese sausage links (the red ones)
• 1/2 cup dried shrimp
• 4 cloves garlic, finely chopped
• 1 pack round rice paper
• 1 head leafy lettuce, washed and de-ribbed

Sauce

• 1 cup hoisin sauce
• up to 1/4 cup warm water, to thin the sauce to desired consistency
• 1/3 cup smooth peanut butter
• 1 Tbs rice vinegar
• 1-3 minced Thai chillies, or more depending on desired spiciness
• 1 oz dry roasted peanuts, chopped

Vegetable Slaw:

Heat a small amount of cooking oil in a large pot. Saute the carrots, jicama, salt, and fish sauce (to taste) over medium heat until the jicama and carrots have softened, but are still crunchy - about 15 minutes. Set aside.

Egg Ribbons:

Beat the eggs in a large bowl until they are well combined.

Preheat a lightly oiled frying pan over a medium heat, then coat the bottom of the pan with a third of the egg mixture. Once it sets, flip it and cook the other side for a minute or so. Repeat twice more.

Allow the omelettes to cool, then roll them up and thinly slice the roll into ribbons.

Chinese Sausages:

Add half a cup of water to a small frying pan with the sausages. Cover and bring to the boil, then allow to steam for about 10 minutes. Slice the cooled sausages on an angle as thinly as you can.

Dried Shrimp:

Saute the dried shrimp and garlic in a lightly oiled pan over medium heat for about five minutes or until the garlic is golden and the shrimp are crisp. Set aside.

Wrapping:

Place a piece of rice paper on a clean, flat surface. Wet your hand with water and apply a coat of water over the paper.

Place a lettuce leaf on the lower half of the rice paper. Add a good pinch of the slaw, some egg ribbons, shrimp, and about 5 slices of the sausage, evenly dotted across the paper over about 3 in.

Fold the sides of the paper in towards the center, then from the bottom, roll the paper up over the fillings as tightly as you can, until you're left with a perfect roll.

Repeat to make about 24 rolls. Best eaten soon after making.

Dipping Sauce:

Mix all the ingredients except peanuts until smooth. Top with peanuts.

Stuffed Eggs (Bacon-Horseradish, Tomato-Caper, Lemon-Basil, or Pimiento)

• 6 large eggs
• 1/4 cup mayonnaise
• 1 Tbsp milk
• 1/8 tsp salt
• Variations
• Bacon-Horseradish
• 2 Tbsp crumbled crisp bacon
• 1 Tbsp bottled white horseradish
• Dried Tomato-Caper
• 5 tsp chopped dried tomatoes packed in oil and herbs
• 5 tsp chopped drained capers
• 1/8 tsp coarsely ground black pepper
• Lemon-Basil
• 1 Tbsp chopped fresh basil
• 1/4 tsp freshly grated lemon peel
• 1/4 tsp coarsely ground black pepper
• Pimiento-Studded
• 2 Tbsp chopped pimientos
• 2 tsp Dijon mustard
• 1/8 tsp cayenne pepper

In 3-quart saucepan, place eggs and enough *cold water* to cover by at least 1 inch; heat to boiling over high heat. Immediately remove from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Peel eggs.

Slice eggs lengthwise in half, cutting around yolks. Gently remove yolks and place in a small bowl; with fork, finely mash yolks. Stir in mayonnaise, milk, and salt until evenly blended. At this point add in the variation ingredients. Egg-yolk mixture and whites can be covered separately and refrigerated up to 24 hours.

Fill the eggs with the mixture, using a pastry bag with a star tip for fanciness, or use a spoon. About 1 Tbsp yolk mixture goes into each.

Makes 3 servings, 8 WW PointsPlus each.

Thai Red Curry Chicken

• 1 2/3 cup coconut milk DIVIDED
• 1/4 cup red curry paste
• 1 cup chicken or vegetable broth
• 2 Tbsp Thai palm sugar or light brown sugar
• 1 tsp fish sauce
• 1 lb boneless, skinless chicken thighs, cut into bite-sized strips
• 2 stalks lemongrass, tender inner part of bottom third only, bruised
• 6 kaffir lime leaves (or 1 tsp finely grated lime zest)
• 1/2 cup Thai basil leaves
• 1 1/2 cups white rice
• water for rice

Start rice in rice cooker.

Heat 1/2 cup of the coconut milk in a small saucepan over medium-high heat. Cook, stirring constantly, until it reduces by about half and thickens considerably and begins to separate (about 5 minutes). Mix in the curry paste and cook for an additional minute.

Pour in the remaining (1 cup + 2 Tbsp + 2 tsp) coconut milk, broth, sugar, fish sauce, chicken, lemongrass, and kaffir lime leaves. Bring to a boil. Lower the heat to simmer for 3-5 minutes, until the chicken is cooked. Taste the sauce and adjust seasoning with fish sauce, salt, and/or sugar.

Stir in the basil leaves, remove from the heat and serve.

Makes 6 servings.

Stir-Fried Pork with Basil and Chilies

• 2 Tbsp oil
• 3-6 Thai chilies, minced
• 2 Tbsp minced garlic
• 1 1/2 lb coarsely ground pork (or chicken or beef)
• 4 tsp fish sauce
• 1 Tbsp oyster sauce
• 2 tsp dark soy sauce
• 1 tsp sugar
• 1 cup Thai basil leaves
• 6 eggs
• 1 1/2 cups rice
• water

Start rice in rice cooker (use amount of water recommended on rice package).

Heat a large skillet or wok over high heat. Swirl the oil in the skillet to coat the entire surface, and keep heating the skillet until it gets very hot and the oil begins to smoke.

Meanwhile, fry 2 batches of 3 eggs each.

Stir-fry the chilies and garlic until the garlic begins to brown, about 5-10 seconds. Stir in the ground pork and continue stir-frying, breaking up the pork as you cook it. Continue to cook until the pork is about 75% cooked.

Stir in the fish sauce, oyster sauce, soy sauce, and sugar and mix well to coat the meat with the sauces. Continue to cook until the sauce glazes the pork, about 30 seconds.

Toss in the basil until it wilts. Spoon into serving bowl or plate. To

Grilled Chicken with Tangy Chili Glaze

• 1 lb boneless, skinless chicken thighs, trimmed of visible fat
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 1/2 tsp ground pepper (white, if available)
• 1 Tbsp oil
• 8 oz thin rice stick noodles

Glaze:

• 1/4 cup chili paste in soya bean oil (nahm prik pow)
• 2 tsp minced kaffir lime leaves (or sub 4 tsp finely minced lime zest)
• 2 Tbsp fresh lime juice
• 2 Tbsp sugar
• 4 tsp minced ginger
• 2 Tbsp minced green onions

NOTE: original recipe calls for 2 lbs chicken wings

MARINATE: Toss the chicken in the fish sauce, sugar, white pepper, and oil. Refrigerate and marinate for at least an hour, ideally overnight.

TO COOK: Make the glaze by whisking together the glaze ingredients. Baste the chicken with it while it is grilling.

Preheat a grill to medium heat. Grill the chicken over indirect heat for about 30-45 minutes, turning them every 15 minutes or until cooked through and golden brown.

While chicken is cooking, make the noodles. Serve chicken and glaze over noodles.

Makes 6 servings, 10 WW PointsPlus each.

*** Tuna Salad Sandwich

• 5 oz canned chunk albacore tuna in water, drained
• 1/4 cup fat free mayo
• 1/4 cup chopped red onion
• 1/4 cup sweet red pepper, chopped OR a jar of diced pimentos
• table salt
• black pepper
• 4 pieces whole wheat bread, toasted

Mix all ingredients except toast. Make a sandwich.

Makes 2 sandwiches, 7 WW PointsPlus each.

Lumpiang Shanghai

• 8 oz ground pork or beef, or mix
• 1/4 medium onion, finely chopped
• 1/4 carrot, grated
• 1 Tbsp soy sauce
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/4 of 1 lb package of spring roll wrappers
• canola oil for frying
• sweet and sour sauce, for serving

In a large bowl, mix meat, onion, and carrot well with hands. Gradually blend in the soy sauce, black pepper, garlic powder, and salt until the ingredients are evenly distributed.

Lay out a few wrappers at a time on a flat surface, and place about 2 Tbsp of the filling in a line down the center of the wrapper. Make sure the filling isn't thicker than your thumb, or the meat won't cook all the way through. Wrap, moistening the last edge of the wrapper to seal.

Fry in 375 F oil, about 3 to 4 minutes.

Pound Cake French Toast with Blueberries

• 1/2 package (10.75 oz) Sara Lee frozen pound cake
• 1/4 cup milk
• 1/4 cup fat free half-and-half
• 2 eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp table salt
• 2 Tbsp butter, divided, for cooking
• 1 Tbsp powdered sugar, for garnish
• 1 cup blueberries, for serving

Whisk all ingredients except pound cake, butter, and sugar together.

Cut the pound cake into 3/4" thick slices.

Heat some of the butter in a non-stick skillet over medium high heat. Dredge the cake in the egg mixture, then cook until golden brown on sides. Repeat until all slices are cooked.

Top with powdered sugar and blueberries.

Makes 2 servings, 14 WW PointsPlus each.