Madras Curry Drumsticks - 2 for 3 points

Ingredients

• 1/2 cup plain yogurt
• 2 tbs fresh lemon juice
• 1 tbs curry powder (Madras)
• 1 tbs fresh grated ginger
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/4 tsp hot pepper sauce
• 8 drumsticks skinned
• 1/4 tsp salt

Directions

1. Combine yogurt, lemon juice, curry powder, ginger, garlic, cumin, pepper sauce in bag, add chicken.
2. Squeeze out air and seal, turn to coat chicken.
3. Refrigerate 30+ minutes, turning occasionally.
4. Remove chicken from marinade and add salt
5. Cook about 20 minutes, to an internal temp of 180 degrees.

Peanut Butter Cookies - 1 point

Ingredients:

• 1  cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon table salt
• 3  tablespoons reduced-calorie margarine, stick-variety
• 2  tablespoons  reduced-fat peanut butter
• 1/2 cup  packed light brown sugar
• 1/4 cup sugar
• 1  large  egg white
• 1  teaspoon vanilla extract
•  cooking spray (2 sprays)

Directions:

1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth.
3. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
4. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
5. Preheat oven to 350ºF.
6. Coat 2 large baking sheets with cooking spray.
7. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.

Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

 

Wasabi Tempura Shrimp

Ingredients

Tempura:

• 8 cups vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 large egg
• 1/2 cup soda water
• 1 teaspoon rice wine vinegar

Sauce:

• 1/2 cup mayo
• 3 tablespoons wasabi, prepared or powdered mix made to instructions

Shrimp:

• 1 pound 21/25 count shrimp, peeled and deveined
• 1 lemon, juiced

Directions

For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.

For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.

For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.

Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.