Szechuan Noodles

Dressing:
6 cloves garlic, roughly chopped
1/4 c. fresh ginger, peeled and roughly chopped
1/2 c. vegetable oil
1/2 c. tahini
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/4 c. dry sherry
1/4 c. sherry vinegar
1/4 c. honey
1/2 tsp. hot chili oil
1 tbsp. dark sesame oil
1/2 tsp. black pepper
1/4 tsp. cayenne pepper

Noodles:
1 lb. thin spaghetti
2 bell peppers (red, orange, or yellow), julienned
4 scallions, sliced diagonally

Place garlic and ginger in bowl of a food processor fitted with steel blade. Process until finely minced. Scrape down sides of bowl. Add remaining dressing ingredients and puree until smooth. Transfer to an airtight container and store in refrigerator while preparing the pasta.

Cook spaghetti until al dente according to package directions. Drain pasta in a colander, transfer to a serving bowl, and while still warm toss with about half of the dressing. Add bell peppers and scallions; toss. Add remaining dressing to taste and serve warm or at room temperature.

Greek Salad

Dressing:
1/4 c. red wine vinegar
2 tbsp. minced fresh dill
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. extra virgin olive oil

Salad:
Romaine lettuce
Sliced red onions
Sliced black or kalamata olives
Grape tomatoes, halved
Cucumber, peeled and thinly sliced
Crumbled feta cheese

To make dressing, in a small bowl, combine all dressing ingredients. Whisk together until well combined.

To make salad, add romaine lettuce to a salad bowl. Drizzle with dressing and toss well to coat. Top as desired with red onions, black olives, tomatoes, cucumber, and feta cheese. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.

Pasta Salad with Roasted Broccoli

2 lb. (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tbsp. olive oil
Coarse salt and ground pepper
8 oz. penne pasta
1 to 2 tbsp. fresh lemon juice
8 oz. jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 c.)
1/4 c. pitted Kalamata olives, halved lengthwise
1/2 c. walnuts, broken into pieces

Preheat oven to 450°F. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tbsp. oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.

Meanwhile, cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, reserving 1/4 c. cooking water; rinse under cold water until cool, and drain. Return to pot.

Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tbsp. oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Barley-Asparagus "Risotto" with Balsamic Vinegar

2 tsp. olive oil
1 med. onion, minced
1 c. uncooked barley (quick-cooking pearl variety works best)
3 c. fat-free chicken or vegetable broth
1/2 lb. asparagus, trimmed and cut into 2-inch pieces
1/4 c. fresh chives, sliced
1 1/2 tbsp. balsamic vinegar
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
2 tbsp. grated parmesan cheese

Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more. Add broth, cover and simmer over low heat for 8 to 12 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.

3 WW points per 1 c. serving.

Turkey Day Sausage Stuffing

1 lb. bulk breakfast sausage
3/4 c. finely chopped onion
1 1/2 c. finely chopped celery
1 c. (combined) melted margarine and drippings from sausage
8 c. bread cubes
5 tsp. poultry seasoning
1/4 tsp. ground black pepper

Cook sausage. Drain. Combine sausage drippings and margarine to make 1 c. Saute onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 of the bread cubes. Put in large bowl and add remaining bread cubes, poultry seasoning, and pepper. Mix well. Bake at 350°F (or at whatever temperature the oven is set).

Pearl Couscous with Olives and Roasted Tomatoes

Roasted Tomatoes and Dressing:
2 pints red grape or cherry tomatoes (1 1/2 lb.)
3 lg. garlic cloves, left unpeeled
1/4 c. extra-virgin olive oil
1/4 c. warm water
1 tsp. fresh-squeezed lemon juice
1 tsp. salt
1/4 tsp. black pepper

Couscous:
2 3/4 c. chicken broth
2 1/4 c. pearl (Israeli) couscous
1 tbsp. olive oil
1/2 c. Kalamata or other brine-cured black olives, pitted and chopped
1/3 c. chopped fresh flat leaf parsley
1/4 c. chopped fresh mint
1 tsp. chopped fresh thyme

Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in a single layer in a large, shallow (1-inch deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on rack 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 c. roasted tomatoes in blender until dressing is very smooth.

Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Spread couscous in single layer on a baking sheet and cool 15 minutes.

Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Grilled Stuffed Portobello Mushrooms

2/3 c. fresh tomatoes, chopped
1/4 c. shredded part-skim mozzarella cheese
1 tsp. olive oil, divided
1/2 tsp. finely chopped fresh rosemary (or 1/8 tsp. dried rosemary)
1/8 tsp. ground black pepper
1 garlic clove, crushed
4 portobello mushroom caps, 5 to 6 inches in diameter
2 tbsp. fresh lemon juice
2 tsp. low-sodium soy sauce
2 tsp. fresh cilantro, chopped

In a small bowl, combine tomatoes, mozzarella, 1/2 tsp. olive oil, rosemary, pepper, and garlic. Using a spoon, scoop out gills of mushroom caps, and remove stems and discard.

In a small bowl, mix the remaining 1/2 tsp. olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps.

Grill caps, starting stem side down, for 5 minutes on each side or until soft. Spoon 1/4 c. tomato and cheese mixture into each cap; cover and grill for about 3 minutes or until cheese has melted. Garnish with cilantro. Makes 4 servings.

NUTRITION INFO (per serving)
Calories: 83.7
Fat: 3.7 g
Carbohydrates: 8.2 g
Protein: 6.4 g

Sauteed Mushroom Orzo with Cheese

2 c. uncooked orzo
3 tbsp. cold butter
2 c. shredded Swiss cheese (or cheese of choice)
5 to 6 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 c. sliced mushrooms, chopped
1 tbsp. butter or olive oil

Cook orzo according to package directions.

In food processor, combine cheese, cold butter, garlic, salt, and pepper. Process until smooth. In large skillet over medium-high heat, melt butter or olive oil and saute mushrooms until tender. Drain pasta, add to mushrooms, and stir. Gently stir in cheese mixture. Stir until cheese has melted. Serve immediately.

Crispy Broccoli

1 bunch broccoli
1 tbsp. dark sesame oil
2 tbsp. rice wine vinegar
3 tbsp. soy sauce
2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes (optional but recommended)

Wash broccoli and cut into small florets. Cut tough skin off outer layer of stalk and cut stalk into bite-sized pieces. Steam broccoli for several minutes until crisp-tender. Meanwhile, combine remaining ingredients in a cruet and shake well. Pour over broccoli and toss. Chill for at least 1 hour before serving.

Roasted Spaghetti Squash with Herbs

1 1/2 c. low-sodium chicken or vegetable broth
2 lg. sprigs rosemary
2 lg. sprigs sage
1 (3 to 5 lb.) spaghetti squash, halved lengthwise and seeded
2 tbsp. butter or olive oil
2 tbsp. chopped parsley
Salt and pepper to taste

Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt, and pepper and toss gently. Serve immediately.

Makes 6 servings.

Creamed Corn with Bacon

1 sm. onion, finely chopped
1 tbsp. butter
4 c. fresh or frozen corn, thawed
1 c. heavy whipping cream
1/4 c. chicken broth
4 bacon strips, cooked and crumbled
1/4 tsp. black pepper
1/4 c. grated parmesan cheese
2 tbsp. fresh parsley, minced

In a large skillet, saute onion in butter for 3 minutes. Add corn, saute for 1 to 2 minutes longer or until onion and corn are tender. Stir in cream, broth, bacon, and pepper. Cook and stir for 5 to 7 minutes or until slightly thickened. Stir in cheese and parsley.

Makes 6 servings.