Belgian Waffles

1 pkg. dry yeast (2 ¼ tsp.)

2 c. warm milk

4 eggs, separated

1 tsp. vanilla

2 ½ c. all purpose flour

½ tsp. salt

1 Tbsp. sugar

½ c. melted butter

In LARGE bowl, sprinkle yeast over warm milk and stir. Separate eggs, set whites aside. Beat yolks and add them to the yeast mixture. Stir in vanilla.

In a separate bowl, mix flour, salt, and sugar. Add these to the liquid mix in the big bowl. Stir in the melted butter.

In another bowl, beat the egg whites until they are stiff. Fold these into the batter.

Let batter rise in a warm place until doubled, about an hour.

Scoop mixture into Belgian waffle maker and cook according to your appliance’s directions.

Breadsticks

1 tsp. active dry yeast

2 tsp. sugar

1 tsp. kosher salt, plus more for sprinkling

2 ¼ c. all purpose flour, plus more for dusting

1 Tbsp. extra-virgin olive oil, plus more for brushing

4 Tbsp. butter, softened, divided

¼ tsp. minced garlic

1 tsp. Italian seasoning

½ c. Shredded Parmesan cheese

Put ¾ c. warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 tsp. salt and pulse until dissolved. Add the flour, olive oil and 1 Tbsp. butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.

Line 2 baking sheets with parchment paper and brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 pieces, then roll each piece into a 12-16 inch rope. Arrange the ropes 1 ½ inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, about 1 hour.

Preheat the oven to 400 degrees. Put the remaining 3 Tbsp. butter and the garlic in a microwave-safe bowl and microwave until melted, 30 seconds to 1 minute. Brush the breadsticks with the garlic butter; sprinkle with salt, Italian seasoning, and Parmesan, then turn and brush and sprinkle the other side as well.

Bake until golden, 10-15 minutes.

This is a modified version of a recipe from the May 2011 Food Network Magazine.

Tequila Lime Chicken Strips

½ c. Jose Cuervo Gold

1 c. freshly squeezed lime juice (lemon juice will work too, or a combination of both)

½ c. freshly squeezed orange juice

1 Tbsp. chili powder

1-2 jalapeño peppers, seeded and minced

½ tsp. minced garlic

2 tsp. kosher salt

1 tsp. black pepper

About 2 lbs. boneless, skinless chicken tenders (can use more or less, if you use too much more you might need to double the marinade)

Combine all ingredients except chicken in large bowl with tight fitting lid. Add chicken to mixture and cover. Store in fridge for at least 4 hours and up to overnight—the longer it soaks, the stronger the flavor. Remove from marinade and discard mixture. Grill chicken strips until cooked through. Cooking times will vary depending on grill and size of strips.

These are good as a main dish for a meal, as finger food for a party, as fajita filling, or as a salad topping.

This is a modified version of a recipe found in Barefoot Contessa Family Style.

Grown Up Mac and Cheese

1 lb. penne pasta

5-6 oz. fresh spinach leaves

1 large tomato, seeded and chopped

6 slices uncooked bacon, cut into small pieces

1/2 c. chopped yellow onion

12 oz. can Pet milk

Dash of garlic salt

½ tsp black pepper

10 oz. block sharp white cheddar cheese, shredded (get the block and shred yourself to avoid a gritty texture to the cheese sauce-I’ve tried it both ways and the pre-shredded cheddar cheese isn’t as good in this recipe)

2 cups shredded parmesan cheese, divided

1-2 Tbsp. cold butter, finely diced

Pre-heat oven to 350 degrees. Cook bacon in medium saucepan, then remove bacon, leaving drippings in pan. Saute onion in drippings until transparent. Stir in milk, garlic salt, and black pepper. Heat through, then stir in all the shredded white cheddar and 1 cup of the shredded parmesan. When cheese is completely melted, add bacon back in and set aside.

Cook penne pasta half as long as package directions, about 6 minutes (it will finish cooking in the oven). Add spinach leaves to boiling water with pasta and cook for 1 minute. Remove from heat and drain. In a large bowl, combine the pasta and spinach, cheese sauce, and tomatoes. Pour into 9 x 13 casserole dish sprayed with Pam. Top with remaining 1 cup parmesan and sprinkle bits of butter over the cheese so the parmesan will crisp up into a crunchy topping.

Bake 20 minutes.

Depending on how decadent you want to make this, you can always add more cheese and/or different varieties of cheese (any kind--smoked Gouda is especially good) and a little more milk to the sauce.

Homemade Chili

2 Tbsp. olive oil

2 medium sweet onions, chopped

1 bell pepper, minced

1-2 jalapeño peppers, seeded and minced

Salt

Black pepper

1 ½ lbs. hamburger

2-2 ½ Tbsp. chili powder

¾ Tbsp. ground cumin

2-3 light shakes of red pepper flakes

½ Tbsp. dried oregano

½ tsp. minced garlic

28 oz. can crushed tomatoes

8 oz. can tomato sauce

6 oz. can tomato paste (w/basil, garlic, & oregano)

1 can beef broth (plus a little water to bring the amount to 2 cups liquid)

2 cans dark red kidney beans, drained and rinsed

2 Tbsp. all purpose flour and ¼ c. water (ONLY necessary if you need to thicken the chili after an hour of cooking)

Heat oil in medium skillet. Saute onion and peppers until soft, then add garlic and cook for about one minute more. Salt and pepper hamburger meat and steam to cook out fat (or brown in skillet and drain if you prefer).

In large dutch oven or stock pot, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered for an hour.  

If chili is too thin, mix flour and water and slowly stir into chili. Simmer for an additional 30 minutes.

Serve with desired garnishes.

Makes 7 one cup servings.

Weight Watchers PointsPlus value: 9 points per serving.