Malted Milk Mudslide Shooters - WW Jan/Feb 2015

Prep 10 min //  Cook 0 min // Serves 14

1 c low-fat milk
3 Tbsp Ovaltine Malt Powder
1 c low-fat chocolate ice cream
1/4 c Kahlua
1 c ice
7 tsp chocolate syrup

1. Blend all ingredients, except chocolate syrup, in a blender on high speed until thick and smooth.

2. Pour into narrow 5-oz cups and drizzle with syrup; serve immediately.

Per Serving (4-oz shake and 1/2 tsp syrup): 67 cal, 1 g total fat, 1 g sat fat, 44 mg sod, 12 g total carb, 11 g sugar, 0 g fib, 1 g prot

PointsPlus value: 2

NOTE: For an even more grown-up treat, substitute chocolate liqueur for the chocolate syrup 

Classic Lasagna - WW Jan/Feb 2015

Prep 30 min // Cook/Bake 1 hr 40 min // Serves 12

Lasagna can be made one day ahead through Step 8. Cool to room temperature; cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.

Meat Sauce
2 Tbsp olive oil
1 1/2 c finely chopped onion
1 c finely chopped carrot
1 c finely chopped celery
2 Tbsp finely chopped garlic
1 lb 93% lean ground beef
1/2 c dry red wine
2 (28-oz) cans crushed Italian plum tomoates
3 Tbsp tomato paste
2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes, or to taste
1/2 c chopped fresh basil

Filling
1 (15-oz) container part-skim ricotta
1 large egg
1/2 c grated Parmesan
1/4 c chopped fresh flat-leaf parsley

Lasagna
16 dry whole wheat lasagna noodles
2 1/2 c shredded part-skim mozzarella

1. Make sauce; Heat oil in large heavy saucepan over medium heat. Add onion, carrot, celery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.

2. Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.

3. Add wine; cook, stirring once, until most of the liquid has evaporated, 2 to 3 minutes.

4. Stir in tomatoes and paste, oregano, salt, black pepper and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.

5. Preheat over to 375° F.

6. Make filling: In a medium bowl, combine ricotta, egg, Parmesan and parsley.

7. Assemble: Spread 2 cups meat sauce on bottom of 13x9-inch baking dish; layer 4 noodles on top, overlapping to fit.

8. Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup ricotta mixture and 1/2 c mozzarella. Repeat layering with remaining noodles, sauce, ricotta mixture and mozzarella, reserving 1/2 c mozzarella.

9. Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.

Per Serving (1 piece): 354 cal, 13 g total fat, 6 g sat fat, 711 mg sod, 34 g total carb, 7 g sugar, 5 g fib, 27 g prot

PointsPlus value: 9

Rustic Cassoulet - WW Jan/Feb 2015

Prep 25 min // Cook/Bake 55 min // Serves 12

Cassoulet can be prepped one day ahead through Step 4. Cool, cover and refrigerate. The next day, pick up at Step 5.

1 Tbsp unsalted butter
1 c panko bread crumbs
1/2 c chopped fresh parsley
1 Tbsp olive oil
1 1/2 c chopped onion
12 oz cooked chicken sausage, diced
2 c shredded carrots
2 Tbsp chopped garlic
3 (15.5-oz) can cans small white, navy or cannellini beans, rinsed and drained
1 (14.5-oz) can fired-roasted diced tomatoes, undrained
1 c reduced-sodium chicken broth
2 Tbsp chopped fresh thyme
1 bay leaf
1 tsp salt
1/2 tsp freshly ground black pepper
5 oz baby kale
2 Tbsp Dijon mustard

1. Preheat over to 375° F. Coat bottom of 13x9-inch baking dish with cooking spray.

2. In a small skillet, melt butter over medium heat; add panko and cook, stirring constantly until lightly browned, 2 to 3 minutes.

3. In a large saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until onion is softened, about 5 minutes. Add sausage; cook, until lightly browned, 8 to 10 minutes. Add carrots and garlic; cook just until carrots are crisp-tender, 2 to 3 minutes.

4. Add beans, tomatoes, broth, thyme, bay leaf, salt and pepper; increase heat to high and bring to a boil. Add kale and stir mixture just until kale is wilted, about 2 minutes; stir in mustard.

5. Pour bean mixture into prepared baking dish; sprinkle with panko in an even layer. Cover with foil and bake 15 minutes; remove foil and bake until cassoulet is heated through and top is crusty and golden brown, 5 to 10 minutes more. Slice into 12 pieces.

NOTE: If you prefer a drier casserole, drain diced tomatoes before use and/or only use
 3/4 cup broth.

Per Serving (1 piece): 239 cal, 5 g total fat, 1 g sat fat, 1020 mg sod, 34 g total carb, 4 g sugar, 7 g fib, 14 g prot

PointsPlus value: 6

Butternut Squash Farro Bake - WW Jan/Feb 2015

Prep 25 min // Cook/Bake 50-90 min // Serves 12

Casserole can be made one day ahead through Step 4. Cool cover with foil and refrigerate. Before baking, add nuts, cheese and sage and cover with foil as in Step 5.

3 c uncooked farro
1 Tbsp olive oil
1 1/2 lb peeled butternut squash, cut into 1/2-inch dice
2 c thinly sliced shallots
2 c diced red bell pepper
2 Tbsp chopped garlic
5 Tbsp chopped fresh sage, divided
1/2 tsp cayenne pepper
10 oz baby spinach leaves
1/2 c reduced-sodium chicken broth, warmed
1 Tbsp grated lemon zest
1/4 c fresh lemon juice
1 tsp salt
1/2 tsp freshly ground black pepper
1 c shredded Gruyere
1 c toasted, chopped walnuts
1/2 c grated pecorino Romano

1. Preheat over to 375° F. Coat a 13x9-inch baking dish with cooking spray.

2. Cook farro in salted water according to package directions; drain any liquid not absorbed (you should have abour 6 to 6 1/2 cups; pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Place farro in a large bowl; fluff with a fork.

3. In a large deep skillet, heat oil over medium heat. Ad squash, shallots, red pepper and garlic; cook, stirring frequently, until shallots and pepper are softened, about 5 minutes. Add 3 Tbsp sage and the cayenne; cook, stirring frequently, about 3 minutes.

4. Add spinach; cook, stirring frequently, until spinach is wilted, about 2 minutes. Add squash mixture to farro; toss to combine. Stir in broth, lemon zest, lemon juice, salt and pepper; stir in Gruyere and spoon mixture into prepared pan.

5. In a small bowl, combine walnuts, pecorino and remaining 2 Tbsp sage; sprinkle evenly over farro mixture. Cover with foil and bake for 15 minutes; uncover and cook until casserole is heated through and top is lightly browned, about 5 minutes more.

Per Serving (1 heaping packed cup): 327 cal, 12 g total fat, 3 g sat fat, 321 mg sod, 47 g total carb, 5 g sugar, 8 g fib, 12 g prot

PointsPlus value: 9

Nakano Chili Pork Tacos - WW Jan/Feb 2015

This quick taco recipe has great flavor kicked up a notch by using Nakano Original Seasoned Rice Vinegar and it is so easy to make!

3 Tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 lb lean ground pork
1 large onion, sliced
3 large garlic cloves, minced
1 can (15 ounces) pinto beans, undrained
1/2 c Nakano Original Seasoned Rice Vinegar
1/4 cup water
8 (7-inch) corn tortillas, warmed

1. Heat chili powder, salt and pepper in a large nonstick skillet over high heat.

2. Add pork, onion and garlic; cook and stir 8 minutes.

3. Add undrained beans, Nakano Original Seasoned Rice Vinegar and water; cook and stir 10 minutes.

4. Wrap pork in tortillas. Serve with garnishes as desired.

PointsPlus value: 4

Celery Salad with Feta and Soft-Boiled Egg - WW Jan/Feb 2015

Prep 45 min // Cook 6 min // Serves 4

8 celery stalks, cut on the diagoal into 1/8-inch-thick slices (4c)
2 green peppers, seeded and sliced into 1/4-inch-wide strips (2c)
1 medium onion, thinly sliced (1 1/3c)
1 tsp superfine sugar
1/2 tsp salt
4 lemons
2/3 c celery leaves
1/2 c flat-leaf parsley leaves
1 c cilantro leaves
4 Tbsp capers
1 Tbsp green chiles, seeded and finely sliced
2 Tbsp olive oil, plus extra to finish
Black pepper, to taste
4 eggs
1/2 c feta broken into 3/4-inch chunks

1. Place celery, green peppers, and onion in a bowl, sprinkle with sugar and salt. Mix well. Set aside for 30 minutes to soften veggies and draw out some of the juices, which will make up part of the dressing.

2. Slice off the top and tail of each lemon and cut down the side, following its natural line, to remove the skin and white pith. Over a small bowl, cut between the membranes to remove the individual segments.

3. Add lemon segments, celery leaves, parsley, cilantro, capers, chiles, olive oil and some black pepper to the softened vegetables. Mix gently to combine.

4. Just before serving, carefully spoon the eggs into a pot of boiling water and simmer gently for 6 minutes. Run under cold water until the eggs are just cool enough to handle but still warm inside, then peel them gently.

5. Arrange the salad on individual plates, dot each with feta and place a soft-cooked egg on top, broken in the middle. Finish with a few drops of olive oil and some freshly ground black pepper and service at once.

Per Serving (2 1/4 c salad mixture, 1 egg and 2 Tbsp feta): 254 cal, 16 g total fat, 5 g sat fat, 690 mg sod, 19 g total carb, 9 g sugar, 6 g fib, 12 g prot

PointsPlus value: 7

Chicken Saute with Peppers & Goat Cheese - WW Jan/Feb 2015

Prep 15 min // Serves 4

This delicious mixture of tender chunks of chicken, sauteed bell peppers and onion in tomato sauce topped with tangy bits of goat cheese is wonderful served with French bread or spooned over pasta, rice, couscous or quinoa.

1 1/2 Tbsp all-purpose flour
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breasts, cut into chunks
2 tsp extra-virgin olive oil, divided
2 medium yellow, orange and/or red bell peppers, cut into strips (about 3 1/2 c)
1 medium onion, thinly sliced (about 2 c)
2 cloves garlic, minced about 2 tsp)
1 can (8oz) tomato sauce
1/4 c water
1/4 c sliced or torn fresh basil leaves
1/4 c soft goat cheese, at room temperature

1. On a plate, combine flour, salt and pepper; add chicken and toss to coat.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.

3. Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onion are very tender, about 12 minutes.

4. Add garlic; saute until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scraping up browned bits from bottom of pan.

5. Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over top.

Yields about 1 cup per serving.

Per Serving (1 cup chicken and 1 Tbsp goat cheese): 191 cal, 6 g total fat, 2 g sat fat, 567 mg sod, 12 g total carb, 6 g sugar, 3  fib, 21 g prot

PointsPlus value: 7

NOTES:

• Also delicious with any number of vegetables you happen to have instead of the peppers. Use about 3 1/2 cups of the following vegetables or a combination to equal 3 1/2 cups: sliced zucchini and yellow squash, diced eggplant, cubed butternut squash or cut green beans.
• No fresh basil on hand? Crumble in some dried basil, oregano or thyme instead. Other tasty additions you may have on hand: sliced Kalamata olives, a few capers, crushed red pepper or a splash of balsamic vinegar.