Anchovy Pasta Sauce- An Italian Christmas Eve Tradition

2 cans of anchovies in olive oil
2 cans of tomato puree 28 oz each
4 cloves of garlic minced
2 tbsp of fresh basil and 2 tbsp of fresh parsley chopped
1 cup of water
red pepper flakes/black pepper to taste
I added  2 tbsp of Kalamata olives
Check for salt




In a large pot place the anchovies with the olive oil in the pot on semi hight heat and let the anchovies melt into the oil. After they have melted add the rest of the ingredients and let simmer for about 25 mins and I usually place in a crock pot until ready to serve.
In our family we traditionally use angel hair pasta  when we serve.

WW points are zero for the sauce I just count the pasta

Baccala Salad

2 pounds of salt cod (baccala)
1/4 cup of EVOO
juice of 2 lemons and zest from 1
20 olives , I used kalamata olives
2 cloves of garlic chopped
3 tbsp of fresh basil chopped
1 tbsp of fresh parsley chopped
1 tbsp of capers
black pepper , red pepper flakes and salt to taste

Place fish in a large pot of fresh water and place in a cold area. Change the water frequently for several days.
Place fish in a large pot of water and bring to a boil and boil for about 15 mins on a low simmer. Drain and let cool a bit. In a large bowl add the rest of your ingredients and combine well. Flake the fish and add to the bowl and toss well.  Keep kool and serve at room temp.

For WW I just count the olive oil and the whole recipe is 17 points so give it a few points depending on the amount you use.

Fennel/ Anise Salad 4 sp for the whole salad

1 fennel bulb
1 tbsp of extra virgin olive oil
salt/pepper/ red pepper flakes to taste
fennel fronds

Cut off top of fennel and slice bulb thin removing  core. Toss with EVOO and seasonings and marinate for a few hours at room temp. I add a few of the fennel fronds  Enjoy!

My Mom's Thanksgiving Stuffing/Dressing

2 large onions diced                1 stalk of celery diced
1 stick of butter                       1 tube of Jimmy Dean Breakfast Sausage (cooked and drained)
2 apples peeled and diced        2 bags of pepperidge farm stuffing cubes  1 sage and onion and 1 seasoned
the bag of goodies from the turkey and the turkey neck       2 eggs



Place the contents of your  bag of goodies from the turkey and the neck in a large pot filled with water and bring to a boil and simmer for 40 mins,
In a large skillet melt your butter and then add your onions and celery and cook until soft approx 30 mins or so.
Remove your liver, heart, and gizzard from the stock and remove any fat and grizzle and chop finely, Remove any meat you can from the neck.
In a very large bowl add both bags of pepperidge farm stuffing cubes add all your celery, onions, sausage, and chopped liver, heart, gizzard, and neck meat. Toss and add your stock until all moistened, If you need more add turkey stock or water. After the desired consistncy is reached add diced apples and poultry seasonings if you wish but I don't feel it needs it. Add your eggs to bind
place in a large lasagna pan and bake @ 350 for 1 hour

Birthday cake pancake muffins. Makes 12 mini pancake muffins

1/3 cup of Kodiak power cakes buttermilk mix
1/3 cup of unsweetened vanilla almond milk
1 egg
1 tsp of cake batter extract
1 tsp of baking powder

rainbow sprinkles  just a few per muffin

Pre-heat oven to 375
mix everything in a bowl. Line mini muffin tin with paper or silicone liners sprayed with Pam spray.
Fill 12 muffins and top each with just a few sprinkles. Bake 11 mins and check with a toothpick to make sure they are cooked through. I serve with 2 tbsp of sugar-free pancake syrup for zero points.
My WW Blue plan 3 sp
My WW Purple plan 3 sp
My WW Green plan 5 sp

Chickpea Salad with Tuna and Egg

My Version I am calling Skinnytaste Chickpea Salad with Tuna and Egg
1 can of Chick Peas rinsed and drained.
1 can of solid white tuna drained
1  Tbsp of chopped onion
2 stalks of celery chopped
2 hard-boiled egg quartered
   Dressing
1/2 tbsp of EVOO
1 and 1/2 tbsp of apple cider vinegar
salt and pepper
1/2 tbsp of dried parsley
1/2 tbsp of Old Bay seasoning
In a medium-sized bowl add your chickpeas, onion, celery, and tuna.
Mix your dressing and toss it with your salad. Then top with your quartered eggs.
The whole salad is 2 FSP for the oil.
If you want to add more oil just adjust the points.
I serve a portion over mixed greens and add more dressing.

Roasted Eggplant Dip

Ina Garten Roasted Eggplant Spreadhttps://www.foodnetwork.com/recipes/i...
The only thing I did differently was I did not toss the veggies in the oil, I just placed them on a foil-lined pan sprayed with pam and sprayed them with EVOO with my Misto
The whole recipe is 4 Freestyle Smart Points (just accounting for the 1 tbsp of oil I used.)