Chocolate Walnut Flour-Free Cake

https://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=%20145451

Salmon with puff pastry

http://www.foodnetwork.com/recipes/marcela-valladolid/puff-pastry-wrapped-salmon.html

Chakhokhbili (Georgian Eagle - Stewed chicken in herbs with veggies)

http://www.therussiahouse.co.uk/chakhokhbili/

Herbs should all be fresh and should include dill, tarragon, parsley, and basil at a minimum

Acharuli Khachapuri (Georgian Cheese and Egg Bread Pie)

http://www.saveur.com/article/Recipes/Acharuli-Khachapuri-Cheese-and-Egg-Bread

Cajun Baked Shrimp with Grits

http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-cajun-baked-shrimp-and-grits.html

As written, makes 4 servings @ 20 WW PointsPlus each. Test the shrimp cooking method to adapt for other recipes.

*** Meatless "Lent-sagna" Homemade Lasagna

Sauce

• 24 oz Boca crumbles, original flavor (2 12oz packages)
• 8 oz mushrooms, finely diced
• Italian spices
• dried parsley
• black pepper
• Italian seasoning
• garlic powder
• crushed red pepper flakes
• crushed star anise or fennel seeds
• paprika
• dried minced onion
• salt (if needed)
• 2 whole garlic cloves, smashed, peeled, and minced
• 1 tsp kosher salt
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 1 Tbsp dried parsley flakes
• 1 28oz can whole San Marzano tomatoes
• 12 oz tomato paste (2 cans)
• 1/4 cup water
• sugar, to taste
• crushed red pepper flakes

Ricotta filling

• 3 cups whole milk ricotta
• 2 whole eggs
• 1/2 tsp fresh ground black pepper
• 2 Tbsp fresh parsley, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 lb Mozzarella cheese, grated, DIVIDED

Pasta

• 1 batch of KitchenAid pasta dough

Pasta:

Get the pasta dough ready and in the fridge. You'll roll it out just before assembling.

For the Sauce:

In a large Dutch oven or pot over medium heat; sauté chopped onion in a tablespoon of olive oil until they start to soften. Add in minced garlic, boca crumbles, spices, and mushrooms. Stir occasionally until the meat browned.

Measure and add in the teaspoon of kosher salt and a tablespoon of each basil, parsley flakes and oregano. 

Add in the 12 ounces of tomato paste.

Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices). Add any remaining sauce from the can. Add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well. Stir to combine.

Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes. Taste and add in a bit of sugar and red pepper flakes to taste.

While the sauce is simmering make the ricotta mixture. 

In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.

Once the fillings are ready, get a large pot of salted water boiling, and prepare an ice bath. 

Roll the pasta dough out into sheets of thickness setting 7 (setting 8 was almost too thin). Cut them to fit into the lasagna pan you have available. You need enough for 5 layers of noodles. The rest of the dough can be rolled out to whatever thickness/shape you want.

When ready to assemble, as the sheets are needed, one sheet at a time, cook the pasta for TEN SECONDS then immediately place into the ice bath. Pull the sheet out of the ice bath and use it to assemble.

Preheat your oven to 350 degrees.

Layers:

1. 1/3 meat sauce + noodles
2. 1/2 ricotta + noodles
3. 1/2 mozzarella + noodles
4. 1/3 meat sauce + noodles
5. 1/2 ricotta mixture + noodles
6. 1/3 meat sauce & 1/2 mozzarella

NOTE: You will end up with leftover pasta, but 1/2 recipe is not quite enough.

Bake the lasagna for 45 minutes, rotating the pan halfway through, or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.

Makes 12 servings, 12 WW PointsPlus each.

Adapted from:

http://www.simplyscratch.com/2012/11/classic-homemade-lasagna.html

http://www.bonappetit.com/recipe/lasagna-bolognese

*** Pressure Cooker Corned Beef Cabbage Rolls

• 2 pounds corned beef brisket*
• 1 onion, quartered
• 2 pounds Russet potatoes, peeled and quartered
• 8 large outer leaves from a savoy cabbage
• 1 large egg, beaten
• 1/4 teaspoon salt
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, DIVIDED
• Mustard, for serving

Put the potatoes and onion into the pressure. Add the brisket and cover with water. Bring to high pressure and cook for 40 minutes. Use the quick release method to depressurize.

Reserve the cooking liquid in the pressure cooker. You will be using it to boil the cabbage leaves, then for the sauce. Discard the onions. Set the potatoes aside. Trim the fat from the brisket as much as possible, and cut into 1/4" dice. Remove as much of the fat as possible.

Boil the cabbage leaves in the reserved cooking liquid, three at a time, about 2 minutes per batch until they are soft.

Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Add pepper to taste. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle 1 cup reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes.

Sprinkle with remaining 1 tablespoon parsley and serve with mustard. 

Makes 4 servings, 10 WW PointsPlus each.

*** Muffulettas

http://www.foodnetwork.com/recipes/giada-de-laurentiis/muffulettas-recipe.html

use half the meat
leave out arugala
add giardiniera

Roasted Beet Salad

http://www.foodnetwork.com/recipes/guy-fieri/roasted-beet-salad-with-chickpeas-and-red-onion.html

*** Apple Rose Tart

• 1 apples thinly slices (use a mandolin slicer)
• pie crust (pre-made or using my favorite recipe here)
• 2 tsp cup brown sugar
• 2 tsp granulated sugar
• 2 tsp melted butter
• 1/4 tsp lemon juice
• 1/4 tsp cinnamon

NOTE: can be made vegan by using fake butter and fake butter in homemade pie crust

Place the pie crust in each of the tart forms.

Melt half butter and mix with brown sugar and divide it among the tart forms, spreading it evenly on the bottom.

Mix the lemon juice, granulated sugar, a little melted butter, and cinnamon.

Core the apples and slice in half. Using a mandolin on its thinnest setting, slice the apples.

Baste the slices with the lemon juice mixture (in addition to adding flavor this helps keep the apples from browning).

 Roll the thinnest slice you have as tightly as possible to make the center of the rose. If the slices won’t bend easily, try microwaving the slices for about 12 seconds to make them more flexible.

Continue wrapping until you’ve reached the diameter of the tart pan. Fan the slices out evenly so they resemble flower petals.

Preheat the oven to 375 degrees and bake for 30 minutes.

Enjoy just as they are, or hot with a scoop of vanilla ice cream or home made whipped cream.

11 points per tart

 original recipe:
Makes 5 mini pies

http://www.bewhatwelove.com/?p=3076

*** Campbell's Kitchen Gumbo Casserole

• 2 cans (10 3/4 ounces each ) Campbell’s® Condensed Chicken Gumbo Soup 
• 1 can diced tomatoes, drained (reserve water)
• 1 1/3 cups water/tomato juice (just add water to reserved liquid from tomatoes)
• 1 teaspoon dried minced onion
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon garlic powder
• 2 cups frozen okra, thawed 
• 3/4 cup uncooked instant white rice 
• 1/2 pound cooked ham, diced (about 1 1/2 cups) 
• 1/2 pound peeled and deveined cooked shrimp 

Heat the oven to 375°F.

Stir the soup, water, onion, Cajun seasoning, garlic powder, okra, rice, ham and shrimp in a 2-quart casserole.

Bake for 35 minutes or until the rice is tender. Stir the soup mixture before serving.

 Makes 4 servings, 9 WW PointsPlus each.

Modified from: http://www.campbellskitchen.com/recipes/gumbo-casserole-50134

Mickey Mouse Beignets

http://www.chef-in-training.com/2012/12/disneylands-mickey-mouse-beignets/