Reinvented Green Beans with Orange Vinaigrette

4 cups leftover cooked green beans
2 shallots, minced
3 TBSP orange juice
1 TBSP olive oil
1 tsp dijon mustard
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp ground black pepper

Place green beans and shallots in a medium bowl
In a small bowl, whisk together remaining ingredients. Add miture to green benas and toss to combine

Crawfish Etofee

This one is from Bryce, from his Mission down in Texas!

2 onions diced
celery
bell pepper
cube of butter
seasoning- toy sacharees

boil in pan
add can of rotelle tomatoes
and 2 can of small tomato sauce
Add 2 lbs crawfish
add rice
and 1 can of cream of mushroom soup
stir regularly.

4 Minute Spicy Garlic Shrimp

2 Tbsp exta virgin olive oil
4 cloves garlic, crushed away from skin
1/2 tsp crushed red pepper flakes
24 jumbo shrimp, peeled and deveined
2 tsp grill or steak seasoning blend
1 lemon, zested and juiced
2 tbsp chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add EVOO garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley . Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Sausage, Pepper and Onion Pasta Fake- Bake

This is one from Rachel Ray, so good!

1 pound rigatoni
Salt
1 pound cooked chicken sausages (I just use ground HOT sausage)
3 TBS EVOO
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3-4 cloves of garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock
1 (28 oz) can crusched tomatoes
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table.

Cook pasta in salted water, according to pkg directions

Cook sausage then add the peppers, onions and garlic and sason with salt and pepper. Cook together until peppers and onions are tender then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble the "fake bake" place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the reamining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place under broiler 2 minutes to brown cheese and set pasta.

Swirls Gone Wild Cheesecake Brownies

One box reduced sugar cake mix, devil's food
one can 15oz. pure pumpkin
6 oz. fat-free cream cheese, room temp
1/4 cup splenda no calorie sweetener
1 tsp. coffee-mate fat free or sugar free french vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin.
Stir until completely blended (the miture will remain very thick). Spread batter into a large baking pan (about 9x13)sprayed with non-stick spray, and set aside. Combine softened cream cheese with splenda, coffee-mate mixture and vanilla extract. Using a whisk, mix vigorously until completely bended, smooth and lump-free. Spoon cheesecake mix over the brownie batter, and use a knife to swirl it in. Place pan in oven, and bake for 20-25 min. Allow to cool, and then cut into 16 pieces.

Makes 16 servings

3 Points each!

Slow Cooker Ropa Viejo

The name for this meat stew literally means "old clothes" a reference to the way the beef shreds into strands in the rich sauce.

1 1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup apple cider vinegar
1 Tbsp ground cumin
1 tsp paprika, preferably smoked
1 tsp table salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 lbs raw lean flank steak, trimmed of fat
2 medium red onions, thinly sliced into rings
2 medium apples, peeled, cored and shredded through the holes of a box grater
3 medium stalk celery, thinly sliced
3 medium garlic cloves, minced
1/2 cup cilantro leaves, packed, chopped

Whisk the broth, cumin, paprika, salt, black pepper and cayenne in a 5-6 quart slow cooker. Submerge the meat, then add the veggies, making sure the veggies are under, between, and over the steak.

Cover and cook on low until the meat is fork-tender about 8 hours.

Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with 2 forks, pulling it into strands along the grain. Return to the slow cooker, stil in the cilantro. Set the slow cooker on warm and serve within 4 hours.

Serving size approx 1 1/4 cups.

*This is a weight watchers recipe and only has 4 points per serving! I served it with mashed potato's - it was yummy.

Stanley Fam's Bean Salsa

1 can black-eye peas- drained and rinsed
1 can pinto beans (or red beans)- drained and rinsed
1 can white corn- drained and rinsed
1 can black beans- drained and rinsed
1 jalepeno pepper chopped (I'd actually do more)
1 stalk celery chopped
1 medium red onion chopped
1 medium green pepper chopped

Boil the following- let cool then add to the above:
1/2 cup sugar
1/2 cup vinegar
1/2 cup oil
1 tsp. each salt and pepper

This is really good with chips, I think I ate the whole batch over the course of several days. I think next time I'll try adding more jalepeno, and maybe some cilantro and DH thought maybe some tomato too, to make it more salsa-ish.