tag:blogger.com,1999:blog-15065736688495021232024-03-13T10:50:24.583-04:00Casa en la CocinaHome in the Kitchen
Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.comBlogger259125tag:blogger.com,1999:blog-1506573668849502123.post-66603821940985483402013-08-19T10:31:00.000-04:002013-08-19T10:31:10.590-04:00Out of nothing...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxat21gEW-H8LE6QMOjuB1LjkJ6k3aVBHSXlFtCeqHCWj5S2bSREEioFdTFXyvxyChlv-YEnrtV-3Hzy6pNPBEUGFWjS30flc3uBdBzgCRMOcgo8fhupUfMXMLoYpBj_gxjxSfA0KVIDoL/s1600/009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxat21gEW-H8LE6QMOjuB1LjkJ6k3aVBHSXlFtCeqHCWj5S2bSREEioFdTFXyvxyChlv-YEnrtV-3Hzy6pNPBEUGFWjS30flc3uBdBzgCRMOcgo8fhupUfMXMLoYpBj_gxjxSfA0KVIDoL/s320/009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Peanut Butter Pie</td></tr>
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Here I am back in Ohio after my wonderful summer down south. While the time away is heavenly, there is sooo much to catch up on when I get home, including, apparently, restocking all the kitchen staples. We were going to a friend's house on Saturday night and I wanted to take a dessert (per the not so subtle hint delivered my the host), and since I was making dessert I wanted something rich and decadent. <br />
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Back story here- I've been on a "diet break" after losing 65 pounds and maintaining it for 2 months. As the "diet" starts again today for the last 35 pounds, I wanted something really, really naughty.<br />
<br />
But, although I wanted this naughty decadence, I did not want to go to the grocery. I knew I had a pie crust in the freeze, so a pie it was going to be. My first thought was Key Lime, but alas, no fresh limes, nor even enough bottled lime juice for this. This got me eying the nearly full bottle of lemon juice in the fridge, so I decided to sub the lemon juice into my <a href="http://www.casaenlacocina.com/2011/07/southern-delight.html" target="_blank">standby recipe</a>. This led to the pantry where I found only one can of sweetened condensed milk, not the necessary two. Darn! Now what? <br />
<br />
I did find two cans of <a href="http://en.wikipedia.org/wiki/Dulce_de_leche" target="_blank">dulce de leche</a>, a caramelized sweetened condensed milk, and I remembered making something that had combined the two types. I couldn't find anything in my <a href="http://www.casaenlacocina.com/p/blog-page.html" target="_blank">recipe directory</a>, but that was because it was in my "yet to be blogged" folder ( I really, really need to get that caught up, too). The recipe in question was for a chocolate and peanut butter fudge...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbTBPUk9-rmU3ksWE01FEGsGwBQM8homJkWun6xmE-xIOjyNUGvz3OxZ8uGJCtMJZ-qOSRfK4CQ4nLbHS7PK5E0N6LnEMLCkhfHg-5zylFd3dIe9foV_e5tZTPz-YH4Kd0wLndcGJidyP/s1600/naughty+fudge+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbTBPUk9-rmU3ksWE01FEGsGwBQM8homJkWun6xmE-xIOjyNUGvz3OxZ8uGJCtMJZ-qOSRfK4CQ4nLbHS7PK5E0N6LnEMLCkhfHg-5zylFd3dIe9foV_e5tZTPz-YH4Kd0wLndcGJidyP/s320/naughty+fudge+5.JPG" width="320" /></a></div>
But I had no chocolate in the house, grrr! I decided then to use both cans of dulch de leche to make the custard base and mix peanut butter into that to create a caramel peanut butter pie. I went to grab the peanut butter from the pantry, because everyone has peanut butter in their pantry (right?), and all I found was a jar that had granola mixed into it. What the heck? But the decision had been made, so that was it, granola and all. The granola floated to the top of the custard, but that was hidden by whipped topping, and with the addition of chopped peanuts on top, wasn't even noticed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviaZbqXNZrjGUP_ta2TS3ieKzaQE4aHk-hLbNvIypJqGSKNuoOzEza3fECtfXBSA88AyrbKhcYLbdCobEJ-_59E9wTrW82WH7kTp4au1m1bulVox3hc8vZouIin7U3IMZ1ODSeYRcVbxK/s1600/061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviaZbqXNZrjGUP_ta2TS3ieKzaQE4aHk-hLbNvIypJqGSKNuoOzEza3fECtfXBSA88AyrbKhcYLbdCobEJ-_59E9wTrW82WH7kTp4au1m1bulVox3hc8vZouIin7U3IMZ1ODSeYRcVbxK/s320/061.JPG" width="320" /></a></div>
After all that, the pie turned out fantastically, with the host finding it "to die for" and having two slices(!!). This pie is very sweet and rich, so I would strongly smaller slices than the eight I cut this in to (I could only eat half).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRQfWYNjsFjw0T2BcQPo_DitHJuBQC81eGKpw_1tqBgfSIyK5oVZbgnxBFejk0lQRtbUhPIZRH9sbLgtmzX2md-X2CvC39JwBJVzgeumNxvFojd7_rTDW8ua0MWsg-FiIoTCnTEA3vPmc/s1600/003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRQfWYNjsFjw0T2BcQPo_DitHJuBQC81eGKpw_1tqBgfSIyK5oVZbgnxBFejk0lQRtbUhPIZRH9sbLgtmzX2md-X2CvC39JwBJVzgeumNxvFojd7_rTDW8ua0MWsg-FiIoTCnTEA3vPmc/s200/003.JPG" width="200" /></a><br />
<b>Caramel Peanut Butter Pie</b><br />
<br />
1 prepared pie crust<br />
2 14oz cans dulch de leche<br />
2 eggs<br />
1/2 cup peanut butter<br />
Whipped cream/topping and chopped peanuts, to serve<br />
<br />
Combine key dulce de leche, peanut butter, and eggs in a bowl and
whisk until the ingredients are well blended. Pour into the pie crust and
bake at 375 degrees for 40-45 minutes, or until just barely set. Allow to cool, serve with whipped cream or topping (I used Cool Whip Lite, also found in the freezer) and chopped peanuts (I used unsalted dry roasted, but I think salted ones would have been very nice).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvRLX8cQcFEs16LEcgjwciKyaqYykn5CmFolQbksAQ9h0BDtuFI1wtvan0f0c52EYdJWcGPk0YHfncns91V3zZNbUnzR52fLCpsMfLuHYflLzKI08srDvt1sgKp93EyQgq7s-w3MFOGuB/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvRLX8cQcFEs16LEcgjwciKyaqYykn5CmFolQbksAQ9h0BDtuFI1wtvan0f0c52EYdJWcGPk0YHfncns91V3zZNbUnzR52fLCpsMfLuHYflLzKI08srDvt1sgKp93EyQgq7s-w3MFOGuB/s320/006.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the granola on top?</td></tr>
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Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com2tag:blogger.com,1999:blog-1506573668849502123.post-51639102652441504442013-07-31T10:44:00.000-04:002013-08-01T22:51:32.050-04:00Just not feeling it...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hV93bQmJAWkJsjbYpLLh5OFFV1Omb-qYjMnG48Xvzv8k7bhQ3S343ypMBF6zOE4MEQFrFXvsIIg64kRpahT-U71CDuPGV6s3dPNb1mSnD8C73RpHEj_MlO4ilBMG3vOk9_5qqwiCJbok/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hV93bQmJAWkJsjbYpLLh5OFFV1Omb-qYjMnG48Xvzv8k7bhQ3S343ypMBF6zOE4MEQFrFXvsIIg64kRpahT-U71CDuPGV6s3dPNb1mSnD8C73RpHEj_MlO4ilBMG3vOk9_5qqwiCJbok/s320/003.JPG" width="320" /></a></div>
Look at those lonely oranges and apples left behind after all the other fruit has been devoured. I've added more fresh fruit to my diet and thought it would be a good idea to have some less perishable fruit around for the days when I had eaten all the more perishable peaches and strawberries. The idea behind these less perishables was to keep from ever resorting to canned fruit again; my readers on Facebook may remember my lament about the yuckiness of canned peaches. But despite the good intentions, I just wasn't enjoying these old standbys, leaving them to languish in the fruit bowl.<br />
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Well, even the less perishables will one day shrivel up in sad defeat, so after waiting in the bowl for a month, I had to do something with this fruit (I mean other than picking it up and eating it as is). I have also been eating a ton of salads, so salads they became, the oranges with red onion and the apples slivered up and added to Cobb salad, the tart sweet apple a perfect foil for the bleu cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-4EwgmqweUWlsVCemjsNe2WDI9x2zKo2t2m3xkx60WSjKKx1nQS-b1HAMvG81rTJTwLU0DghP8Y5Sb5pNR0L5zHgL6X0IwMh6a60-6lRGwiBJJGnq0u9hDDb1FL0tfFyvEQWTifF_5mo/s1600/005.2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-4EwgmqweUWlsVCemjsNe2WDI9x2zKo2t2m3xkx60WSjKKx1nQS-b1HAMvG81rTJTwLU0DghP8Y5Sb5pNR0L5zHgL6X0IwMh6a60-6lRGwiBJJGnq0u9hDDb1FL0tfFyvEQWTifF_5mo/s320/005.2.JPG" width="320" /></a></div>
Here I served the orange and red onion salad over a bed of romaine and sprinkled on some fat free feta. This was so good I may buy oranges just to make this. What follows isn't a recipe so much as a guide; adjust according to what you have on hand and the quantities you like. That pink beverage in the corner? Raspberry green tea. If you haven't tried it, you should. I've been drinking a half gallon a day of this stuff (unsweetened, of course).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5yRkxBi6m6WfWCQbOINuNZVlsWJuPVAfq1Ymczj1nLU0KXTVUvkNZ9_ecsPegQ-5NYThO6C9h-FSkZkQyE3uoLn5Wzz90_YKMXmVJM88j3ZTihOYwHNj8Teez589Enmi64VCTAB6RAM9/s1600/013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5yRkxBi6m6WfWCQbOINuNZVlsWJuPVAfq1Ymczj1nLU0KXTVUvkNZ9_ecsPegQ-5NYThO6C9h-FSkZkQyE3uoLn5Wzz90_YKMXmVJM88j3ZTihOYwHNj8Teez589Enmi64VCTAB6RAM9/s200/013.JPG" width="200" /></a><b>Orange and Red Onion Salad</b><br />
<br />
oranges, peeled and cut to whatever size you prefer<br />
red onion, slivered<br />
extra virgin olive oil<br />
red wine vinegar<br />
fresh ground black pepper<br />
<br />
Toss the oranges and onion slivers in a bowl with a good drizzle of the olive oil, a splash of the vinegar, and a very generous grinding of the pepper. This salad will keep for several days in the fridge for a few days, making it nice to have around for easy meals. This was fantastic with the feta and I'll be trying it with sliced avocado next.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-10406867592872692772013-06-22T13:53:00.001-04:002013-06-22T13:53:52.965-04:00Changin' it up and finding a very pleasant surprise...<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Plain Cheesecake Minis with Fresh Raspberries</td></tr>
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Bake in May I had made some <a href="http://www.casaenlacocina.com/2013/05/national-teacher-appreciation-day.html" target="_blank">Chocolate Raspberry Cheesecake Minis</a> for National teacher's appreciation day. These low fat, low sugar treats were delicious and well worth the 5 Wight Watchers PointPlus that they tallied in at. I mentioned that cutting the fat and sugar yet more could bring them down to 3 points. For Mother's Day (yes, I made my own desert) I made the minis again, using all fat free cream cheese and subbing ginger snaps for the chocolate wafer cookies and stevia for the splenda-sugar blend. These were delicious topped with fresh raspberries and I don't think the friend I had over for coffee later in the week even noticed they were "diet friendly." In fact, she asked for a second!<br />
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Fast forward a month and I asked Ben what he wanted as his Father's Day desert. Without much thought he declared he wanted a key lime cheesecake. If you search the web for recipes, key lime cheesecake seems to involve separate layers of lime custard and cheesecake, not exactly what I had in mind. Remembering my success the previous month with the super friendly cheesecake minis, I decided that I would take those and infuse them with lime flavor through the use of fresh juice and zest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsvjWT97pPIRL-6Sv0ILyGCgepxT03gOpQX2NPxfR_aG17HYu_3Z2ghNw-vUySBSqn_5wKtX0XKTkbahrp5F-pA04cfgw2opu-z5BwX_I7oFiBOyHKK10Kqx690UtU1UqwTtWa7PqjuJ3/s1600/key+lime+cheesecale+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsvjWT97pPIRL-6Sv0ILyGCgepxT03gOpQX2NPxfR_aG17HYu_3Z2ghNw-vUySBSqn_5wKtX0XKTkbahrp5F-pA04cfgw2opu-z5BwX_I7oFiBOyHKK10Kqx690UtU1UqwTtWa7PqjuJ3/s320/key+lime+cheesecale+5.JPG" width="320" /></a></div>
The verdict? Another home run! The lime taste was very present, without overpowering the cheesecake. It is not visible in any of the photos, but the lime zest added pretty little green flecks to the cheesecake. I was afraid that I would need additional sweetener with the use of the lime juice, but any loss in sweetness was corrected by the bit of fat free Cool Whip, so perfection was achieved. <br /><br />
<b>Key Lime Cheesecake Minis</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB9He0xuudyM6qOpZNX6g-tPwgtAw5tEQ4R-rSAG_oCkExofrv5RN7rDfNId4oK5SdzQe_RLM2EZGEfTNnPzbK_9NW7S5MgpBPTdD7irDCd4ceBny5O5p724giFHluEDYUI-ubpOygUVx/s1600/key+lime+cheesecake+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB9He0xuudyM6qOpZNX6g-tPwgtAw5tEQ4R-rSAG_oCkExofrv5RN7rDfNId4oK5SdzQe_RLM2EZGEfTNnPzbK_9NW7S5MgpBPTdD7irDCd4ceBny5O5p724giFHluEDYUI-ubpOygUVx/s200/key+lime+cheesecake+1.JPG" width="200" /></a><span style="font-size: x-small;"><i>makes 12 cheesecake minis</i></span><br />
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12 vanilla wafer cookies <br />
2 8oz pkgs. fat free cream cheese, softened<br />
stevia equivalent to 1/2 cup sugar (if using packets, 12)<br />
large pinch of salt<br />
zest and juice of 3 limes <br />
2 large eggs<br />
12 tablespoons fat free Cool Whip<br />
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Preheat the oven to 350 degrees F. Cream the stevis, salt, lime zest
and cream cheese with a mixer until well blended and fluffy. Introduce
the eggs one at a time and mix until well incorporated; add the lime juice and stir to incorporate. Line a (1/2
cup-12 capacity or two 6 capacity) muffin tin with foil cupcake
liners. Place a vanilla wafer cookie into the bottom of each
cup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GjxHQgUFLld3c8aYYPB-j1nM9RlzqO-l1iXX9btOHBuygaboNCd0UX1sSjRGuZ5h0eKmWJexhzKQg_-Ky7JyuZhLN85Mrfz4waHbC1TOSb5tA0lCT3T9S4R-areQhKPav6vyfctWN0vM/s1600/key+lime+cheesecake+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GjxHQgUFLld3c8aYYPB-j1nM9RlzqO-l1iXX9btOHBuygaboNCd0UX1sSjRGuZ5h0eKmWJexhzKQg_-Ky7JyuZhLN85Mrfz4waHbC1TOSb5tA0lCT3T9S4R-areQhKPav6vyfctWN0vM/s320/key+lime+cheesecake+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naked (zested) limes ready to juice.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJJ6qGUP74wL4qxODyUAoJxrR4JIHzcxXAlykba0l6-Hru04CFOScBhhEDESwc6k2LY3UCTivYxNZcgMvdQjm-SibO2B_rvNOaBsPXlwdF4_yLeTFjKlTF9zEIt2igvStIYIjxEIWIlON/s1600/key+lime+cheesecake+3+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJJ6qGUP74wL4qxODyUAoJxrR4JIHzcxXAlykba0l6-Hru04CFOScBhhEDESwc6k2LY3UCTivYxNZcgMvdQjm-SibO2B_rvNOaBsPXlwdF4_yLeTFjKlTF9zEIt2igvStIYIjxEIWIlON/s320/key+lime+cheesecake+3+-+Copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Limes after juicing. Make sure you get it all and don't worry about a bit of pulp.</td></tr>
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Divide the cheesecake batter evenly among the liners.
Bake for 20 to 25 minutes, or until almost set- they will still be a
bit jiggly, but will firm when chilled. Remove from the oven and let
cool at least a half hour so they are no longer hot to the touch and then place in the fridge until completely chilled. Once chilled, top beach mini with a tablespoon of the Cool Whip, spreading carefully to cover the surface.
Refrigerate until ready to serve. I garnished these with very thin lime slice quarters, but thin curls of lime zest use a vegetable peeler) would have been very pretty,<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODP10YKg2GmXGHwQzEgqm_MLza_GnAuW7_JUJoPTy68lCZBX1WnTlsUDCAJJ1yYdNvmve3R6brJwBR2hjyXYm6fKYRNywKOw5C6TQ7LjHlTVkYK7npgUhjVoN6WbGPpZmzl613TYob4gM/s1600/key+lime+cheesecake+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODP10YKg2GmXGHwQzEgqm_MLza_GnAuW7_JUJoPTy68lCZBX1WnTlsUDCAJJ1yYdNvmve3R6brJwBR2hjyXYm6fKYRNywKOw5C6TQ7LjHlTVkYK7npgUhjVoN6WbGPpZmzl613TYob4gM/s320/key+lime+cheesecake+6.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So, so good...</td></tr>
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WW PointsPlus<br />
<br />
I was very pleased to find that even with the addition of the Cool Whip and lime juice, that these tallied in even LOWER than the plain minis, ay only 2 points each. I think we will be having these again (and again). The 'Nilla wafer cookies are evidently much friendlier than chocolate wafers or gingersnaps. Who knew?Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com1tag:blogger.com,1999:blog-1506573668849502123.post-20743952748334937442013-06-16T17:12:00.002-04:002013-06-16T17:12:24.974-04:00A feast for a father...What did you do for Father's Day? Ben is actually driving back to Ohio today so we had an early celebration yesterday. I am sharing dinner photos from the evening spent celebrating the love of my life (and pretty damn fine dad). Here's wishing everyone and enjoyable rest of the day...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOAeSUk_27507N1jCTBXEiDYBlt9XI-tBTqcvQCha1d9a4lqcLgRopL1QR-Hk6oxF4NFeaT7KUPUFuvAxOrUtXsbAB26m5f9ToJ7mGfzsUa1roXJyglCoX9GwsNR_5sx7dT7nFzGIfpR1/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOAeSUk_27507N1jCTBXEiDYBlt9XI-tBTqcvQCha1d9a4lqcLgRopL1QR-Hk6oxF4NFeaT7KUPUFuvAxOrUtXsbAB26m5f9ToJ7mGfzsUa1roXJyglCoX9GwsNR_5sx7dT7nFzGIfpR1/s320/039.JPG" width="320" /></a></div>
The first course was a wedge salad with bleu cheese dressing and bleu cheese crumbles, perfect for the steak to follow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhwX8lfEcyj1If7OM_6WdPGC9qvqVqUQ0CFpRj7IufaJi0yW0VCo2faBELKuRPWBxp_QXKaWvJSIIyx2ynTVdMxqxg8QZtnC5aCcHRsWKfsRTK-yTk0mETJc9gtqtyScX0i6l3drxjWDT/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhwX8lfEcyj1If7OM_6WdPGC9qvqVqUQ0CFpRj7IufaJi0yW0VCo2faBELKuRPWBxp_QXKaWvJSIIyx2ynTVdMxqxg8QZtnC5aCcHRsWKfsRTK-yTk0mETJc9gtqtyScX0i6l3drxjWDT/s320/043.JPG" width="320" /></a></div>
The main course was grilled beef tenderloin, grilled new potatoes, and grilled (in the husk) corn on the cob. Ben gave the grill a workout for this dinner that <b>I </b>made him. I did butcher the whole loin myself with five more meals waiting in the freezer. The potatoes were parboiled, tossed in a bit of olive oil and coated in Montreal style seasoning. This seasoning is good on everything, and I do mean everything.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi54kPJMA4gAW9LoztC-pqrMI85DOgnTqdXRlWVYvcw8okdixAhOJkeHQTl7UgZD6Ok7V4BtiIs0r5ke4MQXl0KUKvtCiYPGBLMXpiifkxJ-U507RuMTAHOiJxCNJDR1ml2nws5kdrEnFg/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi54kPJMA4gAW9LoztC-pqrMI85DOgnTqdXRlWVYvcw8okdixAhOJkeHQTl7UgZD6Ok7V4BtiIs0r5ke4MQXl0KUKvtCiYPGBLMXpiifkxJ-U507RuMTAHOiJxCNJDR1ml2nws5kdrEnFg/s320/044.JPG" width="320" /></a></div>
Ben wanted key lime cheesecake so dessert was a key lime cheesecake mini. This turned out to be a fantastic combination of flavors. The recipe will follow in the next post.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-44060885538686291802013-06-14T13:50:00.002-04:002013-06-14T13:51:12.213-04:00Chicago by way of Hilton Head...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepjPkJNqQ8Tu8klOHe4UhfZqULL7pqQUpPyAi8jDK4tVQ8YqbQvqkdIt3wkHYwU-xP96ETTeimLxpRxMlC9g_lY6O6U-xOObffRYJ_tURIv1_gmlkk3f7_xELZMxG75M8O3DLZGA8FwAz/s1600/chicago+dog+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepjPkJNqQ8Tu8klOHe4UhfZqULL7pqQUpPyAi8jDK4tVQ8YqbQvqkdIt3wkHYwU-xP96ETTeimLxpRxMlC9g_lY6O6U-xOObffRYJ_tURIv1_gmlkk3f7_xELZMxG75M8O3DLZGA8FwAz/s320/chicago+dog+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicago Dog and Simple Slaw</td></tr>
</tbody></table>
We were planning on grilling some chicken sausages and when I found beautiful poppy seed hot dog buns at the <a href="http://www.bi-lo.com/" target="_blank">Bi-Lo </a>bakery I knew exactly how we were having them. We are big fans of the Chicago style hot dogs so we thought we'd do a fresh and lighter version, using the chicken sausage instead of a hot dog, sweet Vidalia onion because it is summer and we are in the south, and fresh jalapeño slices instead of the pickled sport peppers. On the side we had a simple slaw of sliced green cabbage, scallions, and tiny sweet peppers marinated in seasoned rice vinegar. Super simple, but so super scrumptious. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmCD_NMYYhiDOkDXund9EGoox5pnAtkvtNvK9CeBkKkWVx08jeOmTZpM0R5CWPqQxDAVugHPEueJr8Ake0vqdMYZkcPvmIAqM1exaEdMJMcUoNxfnsxW3L3SDmdwUcXyV9fFzqIXjzwnr/s1600/chicago+dog+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmCD_NMYYhiDOkDXund9EGoox5pnAtkvtNvK9CeBkKkWVx08jeOmTZpM0R5CWPqQxDAVugHPEueJr8Ake0vqdMYZkcPvmIAqM1exaEdMJMcUoNxfnsxW3L3SDmdwUcXyV9fFzqIXjzwnr/s320/chicago+dog+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ben's Plate</td></tr>
</tbody></table>
<b> Chicago Dog, Hilton Head Style</b><br />
<br />
fresh poppy seed hot dog buns from a bakery<br />
chicken sausages, we used Johnsonville 3 cheese Italian<br />
spicy brown mustard<br />
Vidalia onion, sliced in thin half moons<br />
summer tomato, sliced in thin half moons<br />
fresh jalapeño, sliced into thin rounds, keep the seeds<br />
celery salt<br />
<br />
Grill the sausages. Slice the rolls and spread each side with the spicy brown mustard. Layer one side with tomato and season generously with the celery salt. Layer the other side with onion and jalapeño slices. Insert grilled sausage. Eat. Enjoy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBq5dHYshMMRZDjgBpfD6umT_rs_xAl8f2F32_oxsexGoCXbuMN3RopCt96cAqPfqz5ewcUsMwsanTtxqfsRmqt3XSLsAJyvi2ZaKbIlJHYDUcn0_iYoka0nmUNUaL-KkSjcDECS720JUS/s1600/chicago+dog+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBq5dHYshMMRZDjgBpfD6umT_rs_xAl8f2F32_oxsexGoCXbuMN3RopCt96cAqPfqz5ewcUsMwsanTtxqfsRmqt3XSLsAJyvi2ZaKbIlJHYDUcn0_iYoka0nmUNUaL-KkSjcDECS720JUS/s320/chicago+dog+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oozy cheese yum...</td></tr>
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WW PointsPlus Breakdown<br />
<br />
The sausage will be 4 or 5 points, depending on the brand. Unless it is a huge bun, the hot dog bun will generally b 4 points. The condiments are free. as was the slaw.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-62838681212918955462013-06-01T14:34:00.002-04:002013-06-01T14:34:16.652-04:00When in the south...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFFZn6UMZSt-t996W3IPNf1tf0N6LX-30nAfuPhoE5TyiuXOGyTtNSuPlPogj3PELmgJRtemlVPRENxbs1wxBkYDm_aKNiKFnDsgkx99g4CE-0T3NaX3PtVRqcYh3xPRBJi2kl-rc2Sfw/s1600/149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFFZn6UMZSt-t996W3IPNf1tf0N6LX-30nAfuPhoE5TyiuXOGyTtNSuPlPogj3PELmgJRtemlVPRENxbs1wxBkYDm_aKNiKFnDsgkx99g4CE-0T3NaX3PtVRqcYh3xPRBJi2kl-rc2Sfw/s320/149.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> <b><br /></b>
Baked Eggs<b>, <span style="font-weight: normal;">à la South Carolina</span></b><span style="font-weight: normal;"></span></td></tr>
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I've been back in South Carolina for a week know and loving every minute of it. After a morning of exploring a local park, I wanted something easy, but still substantial, for lunch. Spying some leftover collard greens in the fridge, I remembered the <a href="http://www.casaenlacocina.com/2013/05/was-that-ever-good.html" target="_blank">spinach baked eggs</a> Ben had made me for Mother's Day and I thought, "why not?". I popped the dish in the oven before popping myself into the shower, emerging to find lunch done. This was so damn good that I called Ben to make him jealous of hat I was having for lunch, but with the promise to make it for him when he joins me next week.<br />
<br />
<b><br /></b>
<b>Baked Eggs, <span style="font-weight: normal;">à la South Carolina</span></b><br />
<span style="font-weight: normal;"><br /></span>
<span style="font-weight: normal;">For each serving:</span><br />
<span style="font-weight: normal;">1 heaping cup of your favorite leftover collard greens, preferably with lots of ham bits</span><br />
<span style="font-weight: normal;">1 or 2 eggs</span><br />
<span style="font-weight: normal;">coarse salt and fresh ground black pepper, to taste</span><br />
<br />
Preheat an oven to 400°F. Lightly spritz oven-safe dishes or
ramekins with cooking spray. Place a heaping cup of prepared collard greens into each of the oven-safe dishes, making a
well or two in the center of each. Break an egg into each well and
season with salt and pepper. Place the ramekins on one or two rimmed
baking sheets and bake
until the whites are set and the yolks are firm around the edges but
still soft in the center, about 17 minutes or to your liking. Serve
immediately. <br />
<br />
Serve this with a whole grain bread or English muffin and some hot sauce. <a href="http://www.texaspete.com/" target="_blank">Texas Pete</a> is very popular here.<br />
<br />
WW PointsPlus:<br />
2 points per egg, but the greens will depend upon how they were prepared. Mine, made with lean ham and defatted ham broth, are 2 points for a heaping cup. Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-26340764447482258082013-05-23T09:50:00.000-04:002013-05-23T09:50:02.728-04:00Best Friends and Tequila, part 3...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pI9JetnDKiSyhtk7El7ItjfT5E_oxW_VonoPHbxW9MGTZtSO2iymRF0rvtWVPkaLtR7D8o56zvP00-gKj-3cWCz03GWOEXRSNP3dnF2LBV-YUBI6csUXSgvd2jQj-FRAMUvRDLyTseGo/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pI9JetnDKiSyhtk7El7ItjfT5E_oxW_VonoPHbxW9MGTZtSO2iymRF0rvtWVPkaLtR7D8o56zvP00-gKj-3cWCz03GWOEXRSNP3dnF2LBV-YUBI6csUXSgvd2jQj-FRAMUvRDLyTseGo/s320/014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Molten Cake</td></tr>
</tbody></table>
I knew I wanted to indulge on Saturday night, albeit reasonably, so I was good all week, saved my points. and was it ever worth it :) We had our <a href="http://www.casaenlacocina.com/2013/05/best-friends-and-tequila.html" target="_blank">Skinny Ritas</a>, and <a href="http://www.casaenlacocina.com/2013/05/best-friends-and-tequila-part-2.html" target="_blank">Creamy Guacamole</a> with baked tortilla chips, hummus with baby carrots and whole grain crackers, and sweet and spicy wasabi peanuts.<br />
<br />
The final indulgence for the evening was a chocolate molten cake...think gooey brownie and you know what I'm talking about. I have been wanting to make something like this for a long time, but for some reason thought it would be difficult or time consuming. Then I found Mark Bittman's <a href="http://www.nytimes.com/2013/05/05/magazine/operation-mothers-day.html" target="_blank">article and video</a> in the NYT and knew the time had come. (As a side note_ I love Bittman and his straight forward approach to cooking).<br />
<br />
This recipe requires only five ingredients and is incredibly easy to make. Pay close attention to the baking and don't do as I did- at seven minutes it didn't look done enough so I gave it the nine. The interior was still very soft, but not "molten" as had been my desire. That aside, this cake was deliciously sinful and worth the points hit I took. I will be making this again for the family, but may cut the amount of sugar a bit to get more of the dark chocolate bitterness that we (okay. I mean me) love so much.<br />
<br />
<b>Molten Chocolate Cake</b><br />
<i>Makes 4 individual cakes</i><b> </b><br />
<br />
1/2 cup unsalted butter, plus more for
buttering the molds<br />
4 ounces dark chocolate chunks<br />
4 large eggs<br />
1/4 cup sugar (or equivalent substitute)<br />
2 teaspoons flour, plus more for
dusting the molds<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Put the butter in a medium bowl and
melt it in the microwave. Add the chocolate
to the hot butter and stir until melted.Crack 2 eggs into a bowl, and add
2 more yolks (reserve the extra whites for another use).
Add the sugar, and beat or whisk until
light and thick, about 1 minute. Add egg
mixture and 2 teaspoons flour to the
melted chocolate; beat until combined.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Sk2UI_T6tsomQTigzY2yLyYFvE7mkxaReD-LiuJyuHL1wk4LunR727tneZt_uLKW0bn9MXvtUGTiwWBRH-RySHBkIBIntYDWkwBlWNrIU4V3L6rn28ZsrrEQrOcuZe40GtpGg76IO7hh/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Sk2UI_T6tsomQTigzY2yLyYFvE7mkxaReD-LiuJyuHL1wk4LunR727tneZt_uLKW0bn9MXvtUGTiwWBRH-RySHBkIBIntYDWkwBlWNrIU4V3L6rn28ZsrrEQrOcuZe40GtpGg76IO7hh/s320/002.JPG" width="320" /></a></div>
Butter and lightly flour four 4-ounce
molds or ramekins (make sure not to miss
any spots, or the cakes will stick). Tap out the
excess flour. Divide the batter among
the molds. (At this point you can refrigerate
them for up to 3 hours; just bring them
back to room temperature before baking.)<br />
<br />
When you’re ready to bake, heat the
oven to 450 degrees F. Put the molds on a rimmed
baking sheet and bake until the cakes
have puffed up a bit, the tops are barely set
and the cakes still jiggle slightly when
shaken, 7 to 9 minutes (better underbaked
than overbaked). Let sit for 1 minute, Put a plate on top of the ramekin and
(with a potholder to protect your hand)
carefully invert the cake onto the plate.
Let it sit for 10 seconds, then lift up
the ramekin. Serve immediately, with ice
cream, sorbet, whipped cream, or just a simple dusting of powdered sugar.<br />
<br />
WW PontsPlus - Each cake is 11 points. Using stevia instead of sugar would bring it down to 10 points. Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-31897608521096046082013-05-22T14:21:00.000-04:002013-05-22T14:21:32.489-04:00Best Friends and Tequila, part 2...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg3F8YQJ2-dG1VTJuU_LVFMxfk-IPwHUMV2uDV9rMk6rFCk47-5PCP5kCSIi4ehF5ejq82igk_x1jt1iJyC-MQOoc5XKZ-GDi4sYge8wD5_5vgZIFM-A2tGCevxaGDPWz7I_4Fwb4MhAR/s1600/013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg3F8YQJ2-dG1VTJuU_LVFMxfk-IPwHUMV2uDV9rMk6rFCk47-5PCP5kCSIi4ehF5ejq82igk_x1jt1iJyC-MQOoc5XKZ-GDi4sYge8wD5_5vgZIFM-A2tGCevxaGDPWz7I_4Fwb4MhAR/s320/013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Guacamole</td></tr>
</tbody></table>
This guacamole recipe I made both the husband the best friend try without knowing what was in it. It is creamy, delicious, diet friendly, and it DOESN'T TURN BROWN like most guacamole. The secret? Cottage cheese. Yes, cottage cheese.<br />
<br />
I found this recipe in an article about <a href="http://blog.cookingchanneltv.com/2013/05/02/how-to-use-cottage-cheese/" target="_blank">25 Uses for Cottage Cheese.</a> Fat free cottage cheese has become a recent favorite, so I had to read this article (and bookmarked four different recipes from it). I have made this recipe three times since, the last time adding a second jalapeño, making it perfect for Ben and I. I am also going to try this thinned out as a salad dressing, my version of Green Goddess.<br />
<br />
I've adapted the recipe a bit (but of course), because who really uses a tablespoon of chopped scallion and 3/4 teaspoon of jajapeño? Use the whole thing and actually be able to taste it. You can find the original recipe <a href="http://tastefullyjulie.com/moosewood-monday-guacamole-and-a-blog-hop/" target="_blank">here.</a><br />
<br />
<div class="ERSName" itemprop="name">
<b><span class="fn">Creamy Guacamole with Cottage Cheese</span></b><br />
<span class="fn"><i>Makes about 1 1/2 cups</i></span><b><span class="fn"> </span></b></div>
<div class="ERSDetails">
<br />
<div class="ERSTimes">
</div>
1 ripe avocado</div>
<div class="ERSDetails">
2/3 cup fat free cottage cheese </div>
<div class="ERSDetails">
2 tablespoons fresh lime juice</div>
<div class="ERSDetails">
1 scallion</div>
<div class="ERSIngredients">
1 jalapeño, stemmed and seeded, more or less as desired</div>
<div class="ERSIngredients">
1/4 cup fresh cilantro leaves </div>
<div class="ERSIngredients">
2 cloves garlic</div>
<div class="ERSIngredients">
coarse salt and fresh ground black pepper, to taste
</div>
<br />
Put all the ingredients in a food processor and puree until smooth. Makes 1 1/2cups.<br />
<br />
WW PointsPlus Breakdown - Each quarter cup is 2 points <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlmSSv3LCardtEmCI8XkGL92m39RveIlWPT0OymWKFrgQYzsT0Je5WPHdR1IG9FC5XiMUH9m5QZZMlZKPpr0Y6_k-3MSc-qm_Q15RogmJEMCBEyp5ATYK5xZziQX9hDw_V15-9ZFmDXF9/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlmSSv3LCardtEmCI8XkGL92m39RveIlWPT0OymWKFrgQYzsT0Je5WPHdR1IG9FC5XiMUH9m5QZZMlZKPpr0Y6_k-3MSc-qm_Q15RogmJEMCBEyp5ATYK5xZziQX9hDw_V15-9ZFmDXF9/s320/004.JPG" width="320" /></a></div>
This guacamole was delicious spread on whole wheat toast with salt and peppered tomato slices, something I usually do with hummus.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-88017014294057856912013-05-20T09:33:00.000-04:002013-05-23T08:29:49.243-04:00Best friends and tequila...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3vbHoO2Hl_3K4kwN8pQqAvYeiztmSkGDOu67c5zjclRmyObp1OFaBXNssZtEEa4CK_jRviAj55mbyd0CaLP-JH2DqGQQdCPSCxKEdtdgwxYzTJuxLuYFo0BSZGUARoSvi8GE1Vaf3Sny/s1600/012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3vbHoO2Hl_3K4kwN8pQqAvYeiztmSkGDOu67c5zjclRmyObp1OFaBXNssZtEEa4CK_jRviAj55mbyd0CaLP-JH2DqGQQdCPSCxKEdtdgwxYzTJuxLuYFo0BSZGUARoSvi8GE1Vaf3Sny/s320/012.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Skinny Rita</td></tr>
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Girl's nights are great. Is there a better way to spend an evening than with a girlfriend (or more), sipping adult beverages, nibbling on tasty bites, and just talking? It is hard to beat. I spent Saturday evening, and late into the night (sorry to keep her so late Mr. M), with one of the best friends a girl could ask for, and over the next few posts I'll be sharing some of our treats from the night.<br />
<br />
If you know me at all, you know that I much prefer my adult beverages on the dry side, and I find that premade cocktail mixes are entirely too sweet. I've written before about creating the <a href="http://www.casaenlacocina.com/2010/05/very-nice-mothers-day.html" target="_blank">perfect margarita,</a> but when I went to make one last week I found that I was out of triple sec. This actually ended up being a good thing because it led to the "Skinny Rita," a margarita that could not be lower in calories and still contain the all important tequila. Please don't turn your nose up at the use of bottled lime juice. I don't know about you, but I don't want to squeeze enough limes to get the juice necessary for multiple cocktails, and I assure you, it tastes better than any mix on the market. And for the calories? The juice adds minimal calories, so you are really only getting those from the tequila. Give it a try and let me know what you think.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0EoEYS14Nt1IVblEk7VPJB2y2Iu1tdHySjD5Fcd9k4VHa-COnfuRHsMEWTLJxXvc5uyGxJ4CocgojoVC46kmdpRI3sVuML86Jg6Jfj3XGGTorqnr5xbxGJIlKLwf5iqbU2f8YgeT1_8a/s1600/009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0EoEYS14Nt1IVblEk7VPJB2y2Iu1tdHySjD5Fcd9k4VHa-COnfuRHsMEWTLJxXvc5uyGxJ4CocgojoVC46kmdpRI3sVuML86Jg6Jfj3XGGTorqnr5xbxGJIlKLwf5iqbU2f8YgeT1_8a/s200/009.JPG" width="200" /></a><b>Skinny Rita</b><br />
<i>Makes 1</i><b><i> </i></b><br />
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1 1/2 ounces silver tequila<br />
1 1/2 ounces lime juice<br />
lime flavored sparkling water, calorie free sweetened<br />
salt and lime wedges, as desired <br />
<br />
Pour the tequila and lime juice over ice in a salt rimmed glass (optional), with a lime
wedge. Top off the glass with the desired amount of sparkling water, just give it a twirl with your finger in the glass.<br />
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WW PointsPlus Breakdown - Each cocktail is 5 pointsAnonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-23327554005361758632013-05-12T10:41:00.000-04:002013-06-01T14:07:26.216-04:00Was that ever good!!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Baked Eggs Florentine </td></tr>
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Happy Mother's Day to all the beautiful mothers out there. I told Ben this morning I had dreamt that he and Christopher had hidden some flowers for me. His answer was that they had hidden them all over the yard in the flower beds. Oh well, so much for the not so subtle hint. What I did get this morning was a most delicious baked egg dish from <a href="http://www.skinnytaste.com/2012/03/baked-eggs-with-wilted-baby-spinach.html" target="_blank">skinnytaste</a> that I had posted to his Facebook wall earlier this week. Sometimes you can't be subtle, you just have to show them what you want :) <br />
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Ben found this dish easy to make, but if you like your eggs runny like he does, you will want to decrease the baking time a bit. This recipe is a definite keeper and would make for a great dinner, too. The next time we have it we are adding a bit of minced garlic and red pepper flake to the spinach, and sprinkling the cheese on top rather than mixing it in (it did get a bit lost). The addition of a tomato slice or two under the spinach would be fantastic, especially once summer tomatoes are here. Come on summer!<br />
<br />
<b>Baked Eggs Florentine </b><br />
<br />
2 tsp olive oil<br />
1 large shallot, diced<br />
1 1/2 lb baby spinach, large stems removed<br />
4 large eggs (or more)<br />
coarse salt and freshly ground black pepper, to taste<br />
2 tbsp shredded Asagio or Parmesan cheese<br />
cooking spray<br />
<br />
Preheat an oven to 400°F. Lightly spritz four oven-safe dishes or ramekins with cooking spray. Heat a large nonstick skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in cheese and remove from heat.
<br />
Divide the wilted spinach among the oven-safe dishes, making a well or two in the center of each. Break an egg into each well and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake
until the whites are set and the yolks are firm around the edges but
still soft in the center, about 17 minutes or to your liking. Serve
immediately. These were perfect with a toasted light whole grain English muffin on the side.<br />
<br />
<b>WW PointsPlus </b><br />
One quarter of the spinach with one eggs is 4 points, two eggs are 6 points. A light whole grain English muffin is 2 points.<br />
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<tr><td class="tr-caption" style="text-align: center;">All done!!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com2tag:blogger.com,1999:blog-1506573668849502123.post-40539351418568558632013-05-07T10:17:00.000-04:002013-05-07T17:51:54.726-04:00National Teacher Appreciation Day...<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Low Fat Chocolate Raspberry Cheesecake Mini</td></tr>
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<br />
Christopher: Why are you making those?<br />
Mom: For a lunch for your teachers.<br />
Christopher: But why?<br />
Dad: To bribe them so they will let you pass this year.<br />
Christopher: <i>(angry eyebrows)</i><br />
<br />
Today, Tuesday, May 7, is National Teacher Appreciation Day, and Christopher's school is having an appreciation lunch today. Recruited by a friend to provide a dish for the luncheon, I said yes with no hesitation. Teachers are beautiful, hardworking people who have chosen a difficult and under-appreciated profession, so there was no question that I would help out. And my son's teachers? Well, they put up with him, so enough said :)<br />
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But then she said she wanted a desert.<br />
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I had assumed she wanted a savory dish (and we all know he saying about assumptions). Regular readers know that deserts are not my forte and I rarely make them...to the deprivation of my children according to the above mentioned Christopher. Ben suggested mini cheesecakes which sounded like a fine idea. He also suggested full fat, full sugar ones, which didn't sound like such a fine idea. This recipe is for 12, so double or triple if necessary.<br />
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<b>Low Fat Chocolate Raspberry Cheesecake Minis</b><br />
<i>Makes 12 mini cheesecakes</i><b> </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVMLTnAyOjX1sygnL9Bnwmdh3O97TtlnWhxkyeQKO5RM06fjYTfurKJLJuxtfIx8ggW86EqaZXZiuMIppINpltxZs-r50fizSo3DJQtmZm3sIEwWq1Y0wg3Zrza-sEDjBsfWPSxBF5Nd5/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVMLTnAyOjX1sygnL9Bnwmdh3O97TtlnWhxkyeQKO5RM06fjYTfurKJLJuxtfIx8ggW86EqaZXZiuMIppINpltxZs-r50fizSo3DJQtmZm3sIEwWq1Y0wg3Zrza-sEDjBsfWPSxBF5Nd5/s200/001.JPG" width="200" /></a>12 small chocolate wafer cookies <br />
1 8oz pkg. reduced fat cream cheese, softened<br />
1 8oz pkg. fat free cream cheese, softened<br />
1/4 cup Splenda Sugar blend<br />
large pinch of salt<br />
1/2 tsp. vanilla extract<br />
2 large eggs<br />
5 Tbsp. raspberry preserves, divided use<br />
2oz (about) dark chocolate chunks<br />
6oz pkg. fresh raspberries <br />
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Preheat the oven to 350 degrees F. Cream the sugar blend, salt, vanilla and cream cheese with a mixer until well blended and fluffy. Introduce the eggs one at a time and mix until well incorporated. Line a (1/2 cup-12 capacity or two 6 capacity) muffin tin with foil cupcake liners. Place a small chocolate wafer cookie into the bottom of each cup.<br />
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Note: The wafer cookies I found at Kroger were too large for the liners, so I dismantled some store brand "Oreos" and used the stuffing free half for this purpose. The stuffed halves I stuck together to make "double stuffeds" and let the boy have them.<br />
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Top each cookie with a teaspoon of the raspberry preserves (you could sub sugar free preserves here easily).<br />
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Divide the cheesecake batter evenly among the liners and top each "cake" with 4 chocolate chunks, pressing them into the surface of the batter. Bake for 20 to 25 minutes, or until almost set- they will still be a bit jiggly, but will firm when chilled. Remove from the oven and let cool at least a half hour so they are no longer hot to the touch. In a microwave safe bowl, warm one tablespoon raspberry preserves with a splash of water just long enough to melt, about 15 seconds. Stir to make a glaze for the raspberries and very GENTLY toss in the berries to coat lightly (a heavy hand here will mash the berries, and while still delicious, it would not be as pretty). Top each cake with an equal portion of the glazed berries, probably 3 or 4 berries each. Refrigerate until ready to serve.<br />
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Doesn't that look good? Now if I had only thought to pick up some fresh mint with which to garnish.<br />
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Packaged for safe transport to school. I used one of those short boxes that contain condensed soups at the grocery and covered it with foil. The perfect size for two dozen cakes so I'll be stashing a few of these aside when I find them.<br />
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<b>WW PointsPlus Breakdown</b><br />
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These were 5 points each as made.<br />
If you use all fat free cream cheese they would be 4 points, and also using stevia instead of the sugar blend would bring them down to a miserly 3 points each. I plan to make some plain ones (Ben's preference) in this manner, but will sub gingersnaps for the chocolate wafers and add a tablespoon of lemon juice to the batter.<br />
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Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-20262253820235447352013-04-24T12:40:00.003-04:002013-04-24T12:43:47.425-04:00Crazy good...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Sriracha BBQ Sauce sitting on my rainy day window sill...</td></tr>
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I've spent the last few days working on my sunburn, which means I've been outside working in the (too many) planting beds. Today brought dreary rain and miserable (at least to me) cold, so a day in the kitchen was in order. <br />
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One of the things I made today was a Sriracha BBQ sauce that I discovered last week on <a href="http://www.slenderkitchen.com/grilled-sriracha-barbecue-chicken/" target="_blank">Slender Kitchen.</a> The BBQ was featured as the dipping sauce for grilled chicken and I made both earlier this week. The chicken was very good, but not unlike other grilled chicken I have made many times. What was CRAZY GOOD was the BBQ sauce. Ben was wiping his little serving bowl clean with his finger to make sure he got every drop! We had the leftovers last night as a dip for fries and Ben offered a repeat performance of how to clean a bowl :) </div>
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To fill a pint jar, I quintupled (Is that even a word?) the recipe. I'm not sure how long it will keep in the fridge since it has the fresh ginger, but I suspect it won't be a problem for us. I did increase the amount of Sriracha from the original, so just decrease it to one tablespoon (or less) if you like things less spicy, but try this sauce you must.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiBbJIpy-WObLqlbcHhFppzT4MkeO67B-yQD3m_si0egghGsm9zSSg3rFLnGg3aoAQoE6DMnmPSQeM8pAHEC9jCr37dKifoFw8fZfE72xL1_S4ohY-z4ycj774UgeNX5RulWOHN-lisRe/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiBbJIpy-WObLqlbcHhFppzT4MkeO67B-yQD3m_si0egghGsm9zSSg3rFLnGg3aoAQoE6DMnmPSQeM8pAHEC9jCr37dKifoFw8fZfE72xL1_S4ohY-z4ycj774UgeNX5RulWOHN-lisRe/s200/002.JPG" width="200" /></a><b> Sriracha Barbecue Sauce</b><br />
<br />
3 tablespoons ketchup<br />
1 1/2 tablespoon Sriracha (or less)<br />
2 teaspoons honey<br />
1 teaspoon peeled fresh ginger, finely minced<br />
4 teaspoons rice vinegar<br />
<br />
Combine the ingredients at least an hour before serving to let the flavors marry. Store any leftovers in the fridge.<br />
<br />
WW PointsPlus Value<br />
1 point per 2 tablespoonsAnonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-41020433385576176662013-03-12T08:09:00.001-04:002013-03-15T08:57:31.013-04:00Some things o love...We have been on Weight Watchers for nine weeks now and I've lost 28 pounds, although Ben has lost an astonishing 42 (men!!). I had promised when we started that this was not going to become a "diet" blog, a promise I intend to keep, but I wanted to share some things that have become favorites and helped us on our journey. If you are trying to lose a bit of weight, or just want some easy meal ideas, I hope this is helpful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPpDBBaHLKrVQVWgGXEwnBgOkFp0l6iwS93PBsmMctT3WAdlc5E5ACUlVoFYUSZOzeHmYJQLnouGW8z4fQ33nyvAobuz7vR7Kk2AZiNm_wOoRdxPtWguw0HsCWutiiO0yCyGAqmE9RXmS/s1600/bean+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPpDBBaHLKrVQVWgGXEwnBgOkFp0l6iwS93PBsmMctT3WAdlc5E5ACUlVoFYUSZOzeHmYJQLnouGW8z4fQ33nyvAobuz7vR7Kk2AZiNm_wOoRdxPtWguw0HsCWutiiO0yCyGAqmE9RXmS/s320/bean+tacos.JPG" width="320" /></a></div>
<div style="text-align: center;">
Corn tortillas and fat free canned refried beans </div>
<div style="text-align: left;">
I have always preferred corn tortillas to flour, but Ben was slower to come around. But three corn tortillas are only 2 PointsPlus, as is 1/3 can of the beans. Bean tacos topped with chopped onion, cilantro, and hot sauce have become a common lunch for me, and only 4 points. We have been eating a lot of burrito bowls, a la <i>Chipotle,</i> and the beans are always at the bottom of the bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4ZhHsjPWJKBu8E98F9z3N2z69j8uUriIjMi1nRBP3cZrGjcvJmT8nT4Onnvy_Dmh1N1-78hCB9OVtZDxTIegFqk2ZkYNjfuocvDsUOI_M6c2Uxp0TurRjXADHcBmaWxuugnSSatAVBmd/s1600/kitchen+prep+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4ZhHsjPWJKBu8E98F9z3N2z69j8uUriIjMi1nRBP3cZrGjcvJmT8nT4Onnvy_Dmh1N1-78hCB9OVtZDxTIegFqk2ZkYNjfuocvDsUOI_M6c2Uxp0TurRjXADHcBmaWxuugnSSatAVBmd/s320/kitchen+prep+3.JPG" width="320" /></a></div>
<div style="text-align: center;">
Pre-chpped veg and salad in the fridge</div>
Bell peppers, red and green, onions, halved grape tomatoes, mushrooms, spinach, romaine, cabbage, radishes, cucumber...these are some of the things that I've been keeping in the fridge already sliced up and ready to go. Salads, breakfast omelets, <a href="http://www.casaenlacocina.com/2013/02/build-your-own-pizza-bar.html" target="_blank">pizzas</a>, tacos, burrito bowls. sandwiches- all sorts of meals come together quickly without too much thought or fuss.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5j1gC2i3VoSaXIGDe4AZ8MWSY5C7rJjgl00OSUA0cCiMXBD0LB7QAH1h0wZD2l3DPUMQ6JucE6rLxtC3Nf8M4u1Dd7lUxmrfQYonxKr30WkXyGxnY9yklNh299gpgAFcBlgjhOfn5vXg/s1600/some+new+favorites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5j1gC2i3VoSaXIGDe4AZ8MWSY5C7rJjgl00OSUA0cCiMXBD0LB7QAH1h0wZD2l3DPUMQ6JucE6rLxtC3Nf8M4u1Dd7lUxmrfQYonxKr30WkXyGxnY9yklNh299gpgAFcBlgjhOfn5vXg/s320/some+new+favorites.JPG" width="320" /></a></div>
<div style="text-align: center;">
Liquid egg whites and fat free cottage cheese</div>
<div style="text-align: left;">
Most of the foods on my favorites list are not new to me, the exception being the liquid egg whites. A half cup of these and a big handful of chopped veg are the base of a delicious and easy <a href="http://www.cakewrecks.com/home/2013/3/11/our-hour-of-discontent.html" target="_blank">omelet in a bowl</a>, and come in at one teeny, tiny point. The cottage cheese isn't new, what's new is how much of it we are eating. A whole cup is only three points and delicious on a salad with some fresh ground black pepper or fresh fruit. This is good for a gal now in her forties (yikes) who needs to increase her calcium intake, but doesn't like milk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHvhckvjuUWIF3reoCIOM1f_2bm41M4QZVMH_tNyGPBwu1cVjftP11SmkACXECG_mI4m7ZMu1htLaM5A1IvK2lk_RXQ_njuqNPd8w69REbg30m_xkHIXpLTMPwZfJz2Drfs9o3KBOKr5X/s1600/tuna+creations.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHvhckvjuUWIF3reoCIOM1f_2bm41M4QZVMH_tNyGPBwu1cVjftP11SmkACXECG_mI4m7ZMu1htLaM5A1IvK2lk_RXQ_njuqNPd8w69REbg30m_xkHIXpLTMPwZfJz2Drfs9o3KBOKr5X/s320/tuna+creations.JPG" width="240" /></a></div>
<div style="text-align: center;">
Single serve tuna pouches</div>
<div style="text-align: left;">
These easy pouches are only 2 PointsPlus and are available with a variety of seasonings, my favorite being the sweet and spicy. A small can of drained tuna in water is also only two points, but I really like the ease and variety of these packs, and they are sooo much easier for lunch packing. The last time these went on sale I bought a dozen; now I'm about out and waiting for the next sale. I really love the tuna and cottage cheese together on a salad dressed only with balsamic vinegar </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjercLgdejJtKVWrlQSAQPiBrkoMUO50VJMbVRkUeZHZzRa4frUCnroUixWavw_mX3SmsSb2q7j8K1xUcwFAVdkuezUhUrgYVZvkHG3jC5sxaF9RN1BnK0IAolEFfOsIhZAGC1BQCIZ6s3h/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjercLgdejJtKVWrlQSAQPiBrkoMUO50VJMbVRkUeZHZzRa4frUCnroUixWavw_mX3SmsSb2q7j8K1xUcwFAVdkuezUhUrgYVZvkHG3jC5sxaF9RN1BnK0IAolEFfOsIhZAGC1BQCIZ6s3h/s320/007.JPG" width="320" /></a></div>
<div style="text-align: center;">
Salsas, hot sauces, and pepper flakes</div>
<div style="text-align: left;">
Again, nothing new here, but the amount of salsa we are eating has skyrocketed with the introduction of omelet and burrito bowls. Salsa and hot sauce are "free" additions to your meal, and in addition to adding delicious flavor, capsaicin has been shown to speed up the metabolism and bring on endorphins, which act to improve mood. So hurray for the heat, bring it on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfkE6RchbIrm57NS2hbAgVA5Ln3-_wIVTCBOwZkoWjbQ0sWHn0JQQSx5sWz7xVd24Ann2lYi7jMp0leTuqwNCtAtuTfzDJdCsqgnq8LrBxIn88yuotgS_zx22JJGifAbA0e_ipuOvdhc7/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfkE6RchbIrm57NS2hbAgVA5Ln3-_wIVTCBOwZkoWjbQ0sWHn0JQQSx5sWz7xVd24Ann2lYi7jMp0leTuqwNCtAtuTfzDJdCsqgnq8LrBxIn88yuotgS_zx22JJGifAbA0e_ipuOvdhc7/s320/013.JPG" width="320" /></a></div>
<div style="text-align: center;">
Fat free sour cream (and Greek yogurt), prepared hummus and grainy mustard</div>
<div style="text-align: left;">
We were already eating these things, but have practically done away with out use of reduced fat mayo, which is still pretty hefty in the point department, considering what you get for it. We haven't missed the mayo at all. An easy snack that I have been having of late is two slices of toasted whole grain bread, each spread with a tablespoon of hummus for a total of 4 or 5 PointsPlus, depending on the bread I use. Hummus can be a bit pricey if not on sale, but <a href="http://aldi.us/index_ENU_HTML.htm" target="_blank">Aldi</a> offers several delicious varieties for only $1.49 (in SW Ohio).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd-voEtMQfcG6yhBrlAJ9aaNJn7xgRCGhWRDqn5GmpLJByvlVu7pV3F8m5AQlaN7Byxz0NZ6xhbVU1O02qkb61QuTUCZodAhkD_twHFV4h5hVoDYjb6mhfktWYeNUp4OFcFflMLpMwhtJ/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd-voEtMQfcG6yhBrlAJ9aaNJn7xgRCGhWRDqn5GmpLJByvlVu7pV3F8m5AQlaN7Byxz0NZ6xhbVU1O02qkb61QuTUCZodAhkD_twHFV4h5hVoDYjb6mhfktWYeNUp4OFcFflMLpMwhtJ/s320/016.JPG" width="320" /></a></div>
<div style="text-align: center;">
Red grapefruits and clementines/mandarians</div>
<div style="text-align: left;">
I have become seriously addicted to both, sometimes eating two grapefruits in a single day. And I don't do any of that silly nonsense of cutting them in half and sprinkling with sugar; I peel and eat them like an orange. It's a bit time consuming to remove all the pith, but well worth it. The green apples? Wish I was enjoying them more, but just not feeling it right now. Maybe once the citrus is out of season and not so flavorful.</div>
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<div style="text-align: left;">
Some other favorites not pictured: 2% milk
cheeses and part skim mozzarella are lower in fat but still provide
the melty nature of cheese- the fat free cheeses just don't cut it. Flat breads for pizzas and wraps- the Flatout brand lights are 3 points each, and the Aldi brand Fit and Active are 2 points each.</div>
Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com3tag:blogger.com,1999:blog-1506573668849502123.post-21820708458936930552013-03-06T19:20:00.000-05:002013-03-06T19:39:00.801-05:00Something delicious came of the wine after all...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM65EJnOCyCC5msbEkxEwLvC4CETG7XuYi3703ldYBHM1GYC5n9DKR_DSQ-NXLy7ja4arzfTClB3sHe8gzfOnvUO3qU2OdtOLLp7xu20FbmDehMNm9wAQGe0FAz8nj4K3F3ljl0J2ncnda/s1600/beef+fre+merlot+stew+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM65EJnOCyCC5msbEkxEwLvC4CETG7XuYi3703ldYBHM1GYC5n9DKR_DSQ-NXLy7ja4arzfTClB3sHe8gzfOnvUO3qU2OdtOLLp7xu20FbmDehMNm9wAQGe0FAz8nj4K3F3ljl0J2ncnda/s320/beef+fre+merlot+stew+4.JPG" width="320" /></a></div>
<div style="text-align: center;">
Beef Stew with FRe Merlot and Rosemary</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span class="userContent">We have given up alcohol for Lent and,
overall, it hasn't felt like much of a sacrifice (note to self, give up
dark chocolate next year). That said, there are some meals that are perfected with the inclusion of a nice glass of wine, so I<span class="text_exposed_show">
thought we'd give <a href="http://www.frewines.com/" target="_blank">"FRe"</a> by Sutter Home a try, picking up the Red Blend
and the Merlot. The Red Blend wasn't horrible, but sweeter than we
like, and seemed rather thick on the tongue. Fair enough, I bought it
without knowing whether it would be dry or sweet.<br /> <br /> So we opened the
Merlot. Merlot is supposed to be a medium bodied DRY red, so this
should have been the one. WRONG. It tasted similar, but yet
worse, than the blend. Ben called it bad Welsh's. Now what to do with these $8 bottles of bad Welsh's?</span></span></div>
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</div>
<div style="text-align: left;">
<span class="userContent"><span class="text_exposed_show">The Red Blend was doled out in small amounts to flavor clear soda. Not a bad use, although an expensive way to flavor soda. The Merlot went into a </span></span><span class="userContent"><span class="text_exposed_show"><span class="userContent"><span class="text_exposed_show">rich and delicious</span></span> beef stew. I have made beef dishes before with pomegranate juice, so I figured this would not be too far a stretch. The ample use of garlic, rosemary, and black pepper counterbalanced the sweetness perfectly. I will certainly make this again, although I'll probably forgo the $8 FRe and "settle" for a $3 bottle of <a href="http://www.pomwonderful.com/" target="_blank">POM.</a> Be sure to serve this with a crusty loaf to sop up all the goodness; I served a rosemary focaccia. Perfect!</span></span></div>
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<span class="userContent"><span class="text_exposed_show"></span></span><br />
<b>Beef Stew with FRe Merlot and Rosemary</b></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1 1/4 lb. lean beef stew meat</div>
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2 T olive oil</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoZhurPMHjYzxc91K025ZWMmdZUNyRr29VabOHQBL9wj3AfR4-LT5uLyhXHnCQW2MEertZyfSD9mQk5J0uDWTH9tUno74z-qx9jgWYWBTARnXKFSlz8CG3MduPaKL6-eSIFenEBeaIhMJ/s1600/beef+fre+merlot+stew+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoZhurPMHjYzxc91K025ZWMmdZUNyRr29VabOHQBL9wj3AfR4-LT5uLyhXHnCQW2MEertZyfSD9mQk5J0uDWTH9tUno74z-qx9jgWYWBTARnXKFSlz8CG3MduPaKL6-eSIFenEBeaIhMJ/s200/beef+fre+merlot+stew+1.JPG" width="200" /></a>coarse salt and fresh ground black pepper</div>
<div style="text-align: left;">
1 medium onion, large dice</div>
<div style="text-align: left;">
8 oz baby carrots</div>
<div style="text-align: left;">
12 oz mushrooms, wiped and sliced thick (I used small portobellos)</div>
<div style="text-align: left;">
4 cloves garlic, minced</div>
<div style="text-align: left;">
2 t dried rosemary, crushed</div>
<div style="text-align: left;">
1 bay leaves</div>
<div style="text-align: left;">
2 1/2 cups FRe Merlot (or Red Blend, or POM)</div>
<div style="text-align: left;">
1 cup beef stock </div>
<div style="text-align: left;">
1 T cornstarch</div>
<div style="text-align: center;">
</div>
<br />
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMUV12l87PzfWlWq0vxBhce77FnvevzZ9nPxwSWkOpXMXb1Z5VELFUIvWKM1c941eqRH5h-ifKGohD_k6uGpSZYah67ooDm4W6huG6N7epFaDI8wF7pq0mhRW11Q71jLyvmiCC47vE5ah/s1600/beef+fre+merlot+stew+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMUV12l87PzfWlWq0vxBhce77FnvevzZ9nPxwSWkOpXMXb1Z5VELFUIvWKM1c941eqRH5h-ifKGohD_k6uGpSZYah67ooDm4W6huG6N7epFaDI8wF7pq0mhRW11Q71jLyvmiCC47vE5ah/s200/beef+fre+merlot+stew+2.JPG" width="200" /></a>Heat the olive oil a heavy bottomed Dutch oven over medium high heat; generously season the beef with salt and pepper, removing any particularly fatty looking pieces. When the pan is hot, sear the beef in batches, removing to a small bowl as each batch becomes nice and caramelized. You should be developing a nice and caramelized pan bottom, too. Flavor. flavor, flavor.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7kJiAk4UEo-6GAzoZAOe0NYCVUqunRmvy3fc0TVuTHFCiWla1tf83TML0NOe2ABMgIM78Ya8dMPatyi5U_tnUUiNFZes-HxM1ritOZesprFgfgFcH7QkrofGOhgpx-g7Ll1EJB1IclxI/s1600/beef+fre+merlot+stew+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7kJiAk4UEo-6GAzoZAOe0NYCVUqunRmvy3fc0TVuTHFCiWla1tf83TML0NOe2ABMgIM78Ya8dMPatyi5U_tnUUiNFZes-HxM1ritOZesprFgfgFcH7QkrofGOhgpx-g7Ll1EJB1IclxI/s200/beef+fre+merlot+stew+3.JPG" width="200" /></a> When the beef is done, add the onions to the pan and cook just until they begin to color. Add the carrots, mushrooms, garlic, rosemary, and bay leaves; cook another minute or two, until fragrant. Add about half the wine and deglaze the pan, scrapping up all the brown bits. Add the reserved beef with any accumulated juices, the remaining wine, and the beef stock. The amounts of wine (or juice) and beef stock can vary a bit depending on what you have, and how much you need to come almost to the surface of, but not covering the veg and beef. Bring to a bowl, cover with a well-fitting lib, and place in a 350 degree oven for one hour (or simmer on the stove top if you prefer). </div>
<div style="text-align: center;">
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<div style="text-align: left;">
After an hour, check that the beef is tender, if not, continue cooking a while longer. Once tender, taste the cooking liquid for seasoning and adjust as needed; I added more salt and MUCH more pepper at this point. Dissolve the cornstarch in a small amount of water to make a slurry and stir into the pan. Cover and return to the heat for 15 minutes to thicken. Serve. Eat. Smile.</div>
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<div style="text-align: left;">
WW PointsPlus Values: 11 points if serving 4 for dinner, or 7 points if serving 6 for lunch.</div>
Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com3tag:blogger.com,1999:blog-1506573668849502123.post-756684693901958222013-03-04T09:54:00.001-05:002013-03-07T07:52:58.184-05:00A favorite restaurant dish redo...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IL9RYeh7R5FUhMIke1F_TtlVOUAbhp-4XEWepD3472amXqMpxeGzcsN82s5-fcTipF66UKH2sSqVBTLPgtTClQFCVeQ1KPLiu009wZ33NSbCk_9bXzhDRRLcKkwwHMlB-bz0gQ8HIQx_/s1600/kuhl+nachos+1.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IL9RYeh7R5FUhMIke1F_TtlVOUAbhp-4XEWepD3472amXqMpxeGzcsN82s5-fcTipF66UKH2sSqVBTLPgtTClQFCVeQ1KPLiu009wZ33NSbCk_9bXzhDRRLcKkwwHMlB-bz0gQ8HIQx_/s320/kuhl+nachos+1.JPG" width="320" /></a></div>
<div style="text-align: center;">
Kool Nachos Salad</div>
<div style="text-align: center;">
<br /></div>
While we are still eating out on occasion, it has slacked off considerably since we have been on Weight Watchers. Last Wednesday I had our dinner planned, prepped, and even had the table set, but then found a Facebook posting from a favorite local restaurant<i>.</i> Ten percent of their sales that day were going to <i><a href="https://www.facebook.com/thecaringcloset" target="_blank">The Caring Closet</a></i>, so everything was put away and we headed over come dinner time. Besides having great food (the bleu cheese dressing is a must have), and reasonable prices, the restaurant has been an ardent supporter of <i>TCC</i>, so will always get our business.<br />
<br />
The boy always likes to get boneless wings with sweet BBQ (the wimp) with chips or curly fries (with cheese, please), Ben likes a burger or boneless wings with extra hot sauce (although we have both gone for the triple on occasion), while I have started ordering the Kool Nachos almost every time we go. Although on the starter menu, these nachos are enough for dinner. On this visit I asked for the chicken to be grilled instead of breaded and fried, and half the amount of chips. The chicken did not suffer in the least for the skinny treatment, and I still didn't finish all the chips, so a win win.<br />
<br />
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All through dinner, Ben was checking out my plate, and said he was going to order it next time. But in the meanwhile we could make it at home, so that is what we did. Making this skinny wasn't too tough, but the<i>ir</i> bleu cheese dressing is the best, so I wasn't even going to attempt to "skinnyfy" it. I used fat free sour cream for the creaminess and cooling and will save the bleu cheese as an occasional indulgence<i>.</i> Those with more tender palates may wish to sub BBQ sauce for the hot sauce.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9L5xIpp1xbaPFMoGaI9dx5defhEzPutoySRw0TGV1fjDGJhpzb1kRt4bL4eil7JvgaH0EsfX5l0exU99fp57UiQ4Nch6PwrJq4ntF3UE84E9sy1RdkeACpopIgJbR6uu6j8RxTTB4CSJ/s1600/kuhl+nachos+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9L5xIpp1xbaPFMoGaI9dx5defhEzPutoySRw0TGV1fjDGJhpzb1kRt4bL4eil7JvgaH0EsfX5l0exU99fp57UiQ4Nch6PwrJq4ntF3UE84E9sy1RdkeACpopIgJbR6uu6j8RxTTB4CSJ/s320/kuhl+nachos+2.JPG" width="320" /></a></div>
<div style="text-align: left;">
I had already started eating when I realized I left off the jalapeños and olives!</div>
<br />
<b>Kool Nachos Salad</b><br />
<br />
For each serving:<br />
2 oz. Baked Tostitos<br />
1 oz. 2% milk Velveeta (we used the Aldi store brand)<br />
1 oz. skim milk<br />
4 oz. plain baked chicken breast<br />
hot sauce of choice, to taste (we used Frank's Extra Hot)<br />
2 handfuls shredded romaine<br />
diced red onion and tomato, to taste<br />
sprinkling of of sliced green (or black) olives <br />
pickled jalapeños (we used <a href="http://www.casaenlacocina.com/2010/09/so-many-chilies.html" target="_blank">mine</a>, because the are the best :)<br />
1/4 cup fat free sour cream<br />
<br />
To prepare the chicken:<br />
Take the desired number of boneless, skinless chicken breasts and trim them of all visible fat. Place the chicken on a baking sheet lightly sprayed with cooking spray and season generously with salt and fresh ground black pepper. Bake at 350 degrees for 30 minutes. Remove and let cool to the touch before cutting into bite sized chunks; set aside. I made more chicken than we needed for dinner, so the leftovers are waiting in the fridge for another easy meal.<br />
<br />
To prepare the salad:<br />
Melt the Velveeta with the milk for about a minute in the microwave at 50% power; stir until smooth. I was making several salads so I did this in a large glass measuring cup, allowing me to easily measure out the correct amount for each. If you prepare this larger amount, you will need to adjust your cooking time.<br />
Place the baked Tostitos in the bottom of your bowl(s) and drizzle with the cheese sauce; toss to coat the chips with the cheese.<br />
Top the chips with the lettuce, tomatoes, onion, olives, and jaaapeño slices.<br />
Toss the desired amount of chicken in a small bowl with the chosen sauce before piling on top of the salad.<br />
Top with the sour cream. Eat. Enjoy.<br />
<br />
WW PointsPlus Values:<br />
Baked Tostitos, 3pt per ounce<br />
Cheese sauce as prepared, 2pt per serving<br />
Chicken with hot sauce, 1pt per ounce, add apt per T for BBQ<br />
Romaine, tomato, onion, jalapeños, and olives (in small amount) are free<br />
FF sour cream is 1pt for a quarter cup<br />
<br />
Note: This post has been edited to remove links and references to the name of the restaurant as it would appear that the ownership was displeased with this post for some reason. I would hate to continue providing them with free advertising.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com4tag:blogger.com,1999:blog-1506573668849502123.post-59718661972950268622013-02-27T09:58:00.000-05:002013-02-27T09:58:02.993-05:00Easy, pleasy breakfast...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pVGshHS43dYffe5MT6E33JWBje2GPqxrlk-v8fVLXrmov6QFmU1WDzf404Mva6EEEeeILxizeVq6TCfPIh4R3mVsOS0t4-l9Q0HCfspuq1kyzbXX7RSetkZ5XyHeis7Qlq8571xUmuQM/s1600/easy+breakfsat+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pVGshHS43dYffe5MT6E33JWBje2GPqxrlk-v8fVLXrmov6QFmU1WDzf404Mva6EEEeeILxizeVq6TCfPIh4R3mVsOS0t4-l9Q0HCfspuq1kyzbXX7RSetkZ5XyHeis7Qlq8571xUmuQM/s320/easy+breakfsat+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie Omelet Bowl with Salsa</td></tr>
</tbody></table>
I hate making breakfast on weekday morns, so tend to eat the same (easy) thing over and over. It used to be a toasted bagel with pepper jack or cream cheese (too many points the way I was doing it), them it was cream of whet with a touch of Splenda (low in points but BORING). But now I think I have found the answer, a breakfast that is easy, tasty, and low in points. AND I've been eating these for a few weeks now and haven't grown bored, plus plus. Keep chopped veggies in the fridge and this come together in a snap.<br />
<br />
<b>Omelet Bowl with Salsa</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jpoa1Npu3AruG3SnyiBDAN1vm0QzTGBen-fbKOGhyphenhyphen2LXosf6YK5W02b2ZV8O-LDqw08eFeUavgQQh7B1lzFj91x-34YdhpsYLo3TuWkN4uWEtO0PQSOx0vcjnm6VNn80Nw7iqEbNt6Q9/s1600/easy+breakfast+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jpoa1Npu3AruG3SnyiBDAN1vm0QzTGBen-fbKOGhyphenhyphen2LXosf6YK5W02b2ZV8O-LDqw08eFeUavgQQh7B1lzFj91x-34YdhpsYLo3TuWkN4uWEtO0PQSOx0vcjnm6VNn80Nw7iqEbNt6Q9/s200/easy+breakfast+1.JPG" width="200" /></a><br />
1 large handful of chopped mixed veg (this one has onion, green bell pepper, and halved grape tomatoes)<br />
salt and pepper, to taste<br />
1/2 cup egg whites, from a carton<br />
1/4 cup 2% milk cheese shreds (I use Sargento Mexi-blend or Aldi sharp cheddar)<br />
1 heaping tablespoon (or two) of your favorite salsa<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrw_F-9vpariHWsvBcn096LpCbHSumcqRO45zThg31dfh_8lLfTqJaDuy6sP236E7fheTo0vgCrsmGgkpiF6bt9iJb7AX0vkj2xt2jGq3-3BtQ1XsjzZtK_YKEeHaumO3PJhcyOqhvLNc/s1600/easy+breakfast+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrw_F-9vpariHWsvBcn096LpCbHSumcqRO45zThg31dfh_8lLfTqJaDuy6sP236E7fheTo0vgCrsmGgkpiF6bt9iJb7AX0vkj2xt2jGq3-3BtQ1XsjzZtK_YKEeHaumO3PJhcyOqhvLNc/s200/easy+breakfast+2.JPG" width="200" /></a>Place you veggies in in a microwave safe bowl, season with salt and pepper, and nukerate on high for one minute. Add the egg whites and cook an additional minute and a half. Sprinkle on the cheese and cook for 10 or 15 seconds to melt the cheese. Top with salsa and enjoy. <br />
<br />
WW PointsPlus value: 3 points as made. <br />
While I prefer mine veggie, a small amount of lean diced ham or bacon adds only one point. You can add two slices of whole wheat/grain bread if desired for an additional 3 or 4 points, depending on the brand.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com4tag:blogger.com,1999:blog-1506573668849502123.post-79953858250969271532013-02-16T12:34:00.002-05:002013-02-16T12:34:42.534-05:00Just can't keep my food regions straight...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdOO3tZAvFxzZbK2G4ZvHiZrHQrFj6ub5yEa0G0VGxRGb28BcCL_tI-zWGi290fbqBtcNbRy_QkYbyQewkTeXGlSSmEwCPq4ZBr7Jlnk-ZhNu7yT9Al_g6i0e5ysVIsp21M-Zwf7VEKJp/s1600/german+turket+burger+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdOO3tZAvFxzZbK2G4ZvHiZrHQrFj6ub5yEa0G0VGxRGb28BcCL_tI-zWGi290fbqBtcNbRy_QkYbyQewkTeXGlSSmEwCPq4ZBr7Jlnk-ZhNu7yT9Al_g6i0e5ysVIsp21M-Zwf7VEKJp/s320/german+turket+burger+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">German Turkey Burger and Texas Cheese Fries</td></tr>
</tbody></table>
One of the best burgers we have ever created is our <a href="http://www.casaenlacocina.com/2010/09/from-pretzel-to-burger.html" target="_blank">German Pretzel Burger</a>, and after picking up some pretzel buns at Meijer, I was in the mood to have it again, but in a lighter, Weight Watcher's friendly way. I had turkey burgers in the freezer and decided to season them for a brat-like flavor. I swapped the cheddar for a low fat Swiss, and the regular bacon for turkey. Some sauerkraut and a healthy smear of grainy mustard and we were set. I must add that the smell of the burgers cooking in my George Foreman grill was so tantalizing with the coriander and all. A note on the brat seasoning- I'm claiming no authenticity for this blend, it is what I had in the spice drawer that sounded good for this.<br />
<br />
But what to have with the burgers. I didn't see a WW friendly way to make my <a href="http://www.casaenlacocina.com/2010/09/i-can-make-that.html" target="_blank">German Potato Salad</a> WW friendly because it is so dependent upon bacon fat for flavor, so I turned to one of my regular reads, <a href="http://www.skinnytaste.com/" target="_blank">Skinnytaste</a>, for inspiration. Well, to cut to the chase, Ben saw the picture for Gina's <a href="http://www.skinnytaste.com/2012/03/skinny-texas-cheese-fries.html" target="_blank">Skinny Texas Cheese Fries</a> and decided on our side. So much for pairing foods from the same or similar region. These were easy to make and delicious, we will certainly be having these again.<br />
<br />
<b>German Pretzel Turkey Burger</b><br />
<br />
Seasoning for four burgers:<br />
4 4oz. prepared, plain turkey burgers (I used Jennie O)<br />
1 tbsp caraway seeds, coarsely ground (I used a mortar and pestle)<br />
1 tsp each coarse salt and fresh ground black pepper<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iByrcmnKzuHA_a_2vIU3BCaLTh3Gkv_6lGSQ6R04TA6u9REXY40hyphenhyphen41tWv_GrV3PqlBpqFZAhuEkeVbfTZAQrhf2SgEf4IkN1XGqctK3DmIt0-f-5GnjXB-UWjBoyCJ8WVJvje7nCCbn/s1600/german+turkey+burger+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iByrcmnKzuHA_a_2vIU3BCaLTh3Gkv_6lGSQ6R04TA6u9REXY40hyphenhyphen41tWv_GrV3PqlBpqFZAhuEkeVbfTZAQrhf2SgEf4IkN1XGqctK3DmIt0-f-5GnjXB-UWjBoyCJ8WVJvje7nCCbn/s200/german+turkey+burger+1.JPG" width="200" /></a>1/4 tsp ground ginger<br />
1/8 tsp each ground allspice, coriander, and marjoram<br />
<br />
For each burger:<br />
1 pretzel bun (or another type if preferred) <br />
1 slice (1oz) low fat Swiss cheese<br />
2 slices turkey bacon, cooked crisp<br />
1/3 (or more) sauerkraut, squeezed dry <br />
coarse grain mustard, to taste<br />
<br />
Mix together the seasoning ingredients; season both sides of the four burgers, using all the seasoning and pressing it in with your fingers. Cook however you prefer- I find the prepared patties to be fragile, so I use my George Foreman grill. Construct your burger using the remaining ingredients and enjoy.<br />
<br />
WW PointsPlus Value: The burger as constructed is 14 points. Half of these points come from the pretzel bun, so a smaller/lower carb bun would reduce the point value.<br />
<br />
<b>Skinny Texas Cheese Fries</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQ3XjHbCoN6OyrkeGwq4uxC26GrdimL3vO2DqNxnEYiVmwly-EB6TdmWIcqOhvqsDx5Dwxvn2Iikbjy9wV0zYmXhpv6o5F0WYdgeApXVr-eJuH2xkfl1NCGwrKbNUe3yaJpH7py2rHEhR/s1600/german+turkey+burger+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQ3XjHbCoN6OyrkeGwq4uxC26GrdimL3vO2DqNxnEYiVmwly-EB6TdmWIcqOhvqsDx5Dwxvn2Iikbjy9wV0zYmXhpv6o5F0WYdgeApXVr-eJuH2xkfl1NCGwrKbNUe3yaJpH7py2rHEhR/s200/german+turkey+burger+2.JPG" width="200" /></a>2 medium potatoes (2/3 lb total), Yukon gold or russet, unpeeled<br />
2 tsp olive oil<br />
1 tsp smoked paprika<br />
1/4 tsp each chili powder, onion powder, garlic powder, cumin<br />
coarse salt and fresh cracked pepper<br />
2 slices center cut bacon, cooked and chopped<br />
1/3 cup reduced fat Mexi blend cheese (I used Sargento)<br />
2 tbsp sliced scallions<br />
sliced pickled jalapeños<br />
<br />
Preheat the oven to 400°. Line baking sheet with foil for easy clean-up; lightly coat with cooking spray. Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.<br />
In a large bowl, combine cut potatoes and oil; toss well. Add seasonings and toss again to coat. <b><br />
</b>Place potatoes in a single layer on the baking sheet. Bake<b> </b>for 25 minutes or until tender crisp, turning once half way
through (depending on thickness this may require more or less time). <b></b><br />
Remove from oven, place fries into two small oven safe dishes
(or one large dish for sharing), top with cheese, sliced
jalapenos, scallions and bacon bits; return to oven until the cheese melts.
<br />
<br />
WW PointsPlus Value: 7 points per servingAnonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com1tag:blogger.com,1999:blog-1506573668849502123.post-22775288471523870702013-02-13T13:41:00.003-05:002013-02-13T13:41:58.808-05:00Dinner in a jiffy...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nTmmbEGinD6yCrlr8BQ5DC8Vc1hoJS3u9PqpuHWoMe-sEYGP4GRgMbpER79-TOqxq5yKvd4JlZx1x5gxMJ4NYOv53pwLvQu2h1lWDyRqFn67PunVQZkSGdd_OlNiB_uzj_7yYecF8kJL/s1600/penne+with+chicken+sausage+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nTmmbEGinD6yCrlr8BQ5DC8Vc1hoJS3u9PqpuHWoMe-sEYGP4GRgMbpER79-TOqxq5yKvd4JlZx1x5gxMJ4NYOv53pwLvQu2h1lWDyRqFn67PunVQZkSGdd_OlNiB_uzj_7yYecF8kJL/s320/penne+with+chicken+sausage+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penne with Chicken Sausage and Roasted Tomatoes</td></tr>
</tbody></table>
We've all been there- hungry, tired, and not feeling inspired for dinner. With just a few ingredients and about a half hour of time you can have a tasty dinner on the table. Now isn't that inspiring. his could not have been easier, but tasted like I put some real effort into it. I made this for three, so if you are feeding more, just up the ingredients a bit. Serve with a green salad and call your dinner complete. While we didn't use it here, a grating of parmesan would be very nice with this.<br />
<br />
<b>Penne with Chicken Sausage and Roasted Tomatoes</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhsFEk-5Va2bieUwdyRaMrfiwFtyGV7j7C3Mwu1o-RyMV-g_hhnR8_z7vwT0IPVCr3UNVMncQ6us7-hYPpX1O5gZuBvReN3vZ2jSNs-Od7iuRsXJBjmcdt7-ejfRwa_cwpMhzdStP3bB6/s1600/penne+with+chicken+sauage+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhsFEk-5Va2bieUwdyRaMrfiwFtyGV7j7C3Mwu1o-RyMV-g_hhnR8_z7vwT0IPVCr3UNVMncQ6us7-hYPpX1O5gZuBvReN3vZ2jSNs-Od7iuRsXJBjmcdt7-ejfRwa_cwpMhzdStP3bB6/s200/penne+with+chicken+sauage+1.JPG" width="200" /></a>12oz pkg. fully cooked chicken sausage (I used Meijer Sundried Tomato with Basil and Mozzarella)<br />
6oz whole grain penne (I used Barilla)<br />
10oz grape or cherry tomatoes, halved<br />
6 cloves garlic, sliced very thin (or more, if you dare)<br />
1 T extra virgin olive oil<br />
coarse salt and fresh ground black pepper<br />
<br />
Halve the tomatoes and toss them with the olive oil, garlic, and a generous amount of salt and pepper in a small baking dish. Roast in the oven at 45o degrees F while you prepare the rest of the meal. Prepare the pasta, reserving 1/2 cup of the cooking water before you drain it. While the pasta is cooking, brown the sausages in a large non-stick skillet. When browned to your liking, remove to a cutting board and slice thinly. Add the reserved water to the skillet and use a wooded spoon to loosen any brown bits. Return the sausage slices to the pan along with the drained pasta. Remove the tomatoes from the oven and give a good stir, pressing with a spoon to relwase more juices. Add to the pan with the sausage and pasta, tossing to coat the pasta with the "sauce."<br />
<br />
WW PointsPlus Value: Serves 3 at 9 points per serving.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-25123375021507309182013-02-11T09:31:00.000-05:002013-02-11T09:33:50.375-05:00A "healthy" cocktail...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqW-M4m0Unj-pS1xwIFp6o2Zyvgr6VPB_xNk2rpW_0yveT5GHYiKe29jPK0Dlbal7uxw-yohekYa23DkrhqurAWWy_0DZsZsikzE8KJl7AyBE4K37PfI9YytJDtxzdEigAtFtsoDlksnn/s1600/tea+and+wine+cocktail+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqW-M4m0Unj-pS1xwIFp6o2Zyvgr6VPB_xNk2rpW_0yveT5GHYiKe29jPK0Dlbal7uxw-yohekYa23DkrhqurAWWy_0DZsZsikzE8KJl7AyBE4K37PfI9YytJDtxzdEigAtFtsoDlksnn/s320/tea+and+wine+cocktail+2.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green and Red Cocktail</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
We've all heard of the health benefits of antioxidant rich green tea, the potential to burn fat, lower cholesterol, fight heart disease, and prevent diabetes.And red wine? A growing body of scientific research that indicates red wine may offer significant antioxidant
protection, having the
potential to overcome free radicals that
cause cellular damage, a root cause of of cancer
and heart disease. Just last week I read of <a href="http://www.sciencedaily.com/releases/2013/02/130205200241.htm" target="_blank">new research</a> that has found that the natural chemicals found in green tea and red wine may disrupt a key step in the development ofAlzheimers. Yet more good news for this wonder pair.<br />
<br />
I love both tea and red wine, and I only half joked on Facebook that I was on a mission to make a "healthy" cocktail using the two. And this weekend I did just that. I used an Ocean Spray diet juice drink, and while that didn't add any additional antioxidant effects, despite being cranberry and pomegranate, it did add a small shot of vitamin C. I found this lower alcohol cocktail to be very refreshing with the added tannins of the tea, and not overly sweet. This will be perfect for summer, in moderation, of course.<br />
<br />
<b>Green and Red Cocktail</b><br />
8 servings<b> </b><br />
<br />
1 bottle of dry red wine<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoURVcScm_vOsloDkrrzvYviNe0KzHdepf04Q_XR0UEEIZeqFt51LUg1_tFxBlgc01zwpiADsX_L9Lh7U4KS0UIjEEmyyseQI5e2_M2Qj4Jb3QLrMAFMkcNo4GQYgMsixqTmADf_XMau_/s1600/tea+and+wine+cocktail+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoURVcScm_vOsloDkrrzvYviNe0KzHdepf04Q_XR0UEEIZeqFt51LUg1_tFxBlgc01zwpiADsX_L9Lh7U4KS0UIjEEmyyseQI5e2_M2Qj4Jb3QLrMAFMkcNo4GQYgMsixqTmADf_XMau_/s200/tea+and+wine+cocktail+1.JPG" width="200" /></a>4 green tea bags<br />
1 cup water<br />
2 cups <a href="http://www.oceanspray.com/Products/Juices/Diet-Light/Diet-Cranberry-Pomegranate-Juice-Drink.aspx" target="_blank">Ocean Spray Diet Cranberry Pomegranate Juice Drink</a> <br />
1 fat, juicy lime, cut into 8 wedges<br />
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Place the tea bags and water in a microwavable cup and microwave on high for 2 minutes and let steep for 5 minutes. Remove the tea bags, squeezing lightly against a spoon to extract the liquid. Mix the tea, juice drink, and wine in a pitcher and refrigerate until serving. Serve over ice with a lime wedge. Squeeze the wedge right into the glass and add the wedge to the glass for good measure. Enjoy.<br />
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WW PointsPlus value: 3 points a serving, shaving one point from the value for one glass of wine.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com2tag:blogger.com,1999:blog-1506573668849502123.post-86683245319452683662013-02-05T16:25:00.000-05:002013-02-05T16:28:02.859-05:00Build your own pizza bar...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMQzn_FzbpNJOC079g5mFpeVvVFritxx3TuLUzfYthP3cJ3SPokLAoFJWpsuXkiBrhP6NXfgMu4429Uwr50Rg_No92LpwTIzmVOdI1rFqKzW_AzinmphQLus7QDuldnOiF7I02tTpz6xi/s1600/pizza+bar+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMQzn_FzbpNJOC079g5mFpeVvVFritxx3TuLUzfYthP3cJ3SPokLAoFJWpsuXkiBrhP6NXfgMu4429Uwr50Rg_No92LpwTIzmVOdI1rFqKzW_AzinmphQLus7QDuldnOiF7I02tTpz6xi/s320/pizza+bar+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a few of the possibilities.</td></tr>
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I was on Facebook last Friday when I came across a photo of flatbread pizza shared by a friend. The pizza looked delish, and it included a caption declaring it was only 8 points under Weight Watchers PointsPlus. Ben and I had been on the program for almost a month and pizza was one of those things that we figured we would have later, after we dropped "enough" weight (whatever that meant). The photo also included the <a href="http://crunchyfrugalista.com/2013/01/flatbread-pizza-weight-watchers/" target="_blank">link</a> to the blog post it came from. The recipe called for Flatout brand flatbreads and purchased pesto. It so happened that I had a package of <a href="http://www.flatoutbread.com/products/flatout-wraps/flatout-light/light-sundried-tomato/" target="_blank">sundried tomato Flatout bread</a> in the fridge and a container of <a href="http://www.buitoni.com/Product-Category/Pesto.aspx#/pesto-sauce" target="_blank">Buitoni pesto</a> in the freezer. I was set.<br />
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I didn't stop there, however. I also had a tasty prepared pasta sauce, <a href="http://caloriecount.about.com/calories-hormel-sliced-turkey-pepperoni-i7278" target="_blank">Hormel turkey pepperoni</a>, and assorted veggie choices. We would have a make your own pizza bar, being as good, or indulgent, as we desired. These were so GOOD, and so easy; I will be keeping Flatout bread around for weeknight dinner (or pizza craving) emergencies from now on.<br />
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<b>Make Your Own Flatbread Pizza</b><br />
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Preheat the oven to 400 degrees F. Lay the flatbread(s) on a baking sheet, topping as desired. Bake for 10 minutes, slice into pieces, and eat. The family only made two at a time so I can't say if having multiple baking sheets in the oven would work. I would rotate the sheets halfway through baking if trying this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2g3ywzJicjMWUlbdobzXQv-bR-PiGG4fNu5PV5e13_6V1b6OLRXaia912dG4btCagadvcc3GVPYW56f3z7EWtj5e38vAWrCyKdrSDB-TdL-6wGjmPde2Eo2dmLQM6p0-oP46k3Uv6Lqx5/s1600/pizza+bar+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2g3ywzJicjMWUlbdobzXQv-bR-PiGG4fNu5PV5e13_6V1b6OLRXaia912dG4btCagadvcc3GVPYW56f3z7EWtj5e38vAWrCyKdrSDB-TdL-6wGjmPde2Eo2dmLQM6p0-oP46k3Uv6Lqx5/s200/pizza+bar+1.JPG" width="200" /></a>WW PointsPlus Values:<br />
Flatout Bread- 3 points each<br />
Purchased Pesto- 1T = 2 1/4 C = 7 points*<br />
Purchased Sauce- 1/4 C = 1 point<br />
Part-Skim Mozzarella shreds- 1/4 C = 2, 1/3 C = 3, and 1/2 C = 4 points<br />
Hormel Turkey Pepperoni- 8 slices = 1 and 17 slices = 2 points <br />
Bacon Bits (50% less fat)- up to 2 T = 1 point, 3 T = 2 points<br />
Assorted Veggie Toppings are FREE, even the olives so long as you use them lightly<br />
*A homemade pesto using much less oil could be used, allowing for a more abundant use <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-QXcVOC965IB7RKMuB9qdg-iWUvDEozbeXF8cKmMOzkVGEXyScSb69wXZAt7T2HZpsyGkHnGiUmPDtV4jR9t755ltAA9gLjQwcZg2KZwqKPTg4fk2KOMjAa8i8lp5wJ8tx5aU0j6oYjk/s1600/pizza+bar+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-QXcVOC965IB7RKMuB9qdg-iWUvDEozbeXF8cKmMOzkVGEXyScSb69wXZAt7T2HZpsyGkHnGiUmPDtV4jR9t755ltAA9gLjQwcZg2KZwqKPTg4fk2KOMjAa8i8lp5wJ8tx5aU0j6oYjk/s320/pizza+bar+3.JPG" width="320" /></a></div>
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Just sauce, pepperoni, and cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEaSsJ4eDFwxr6KvDTzP_VX6f8t_v1oKAlwErIxr1OaE704NBjA7OCLWz48kCUVfLYII7UuQIfN83d-fMnvwSpUbDmJB5vSDAbKlWGxcdyP5ljxBH2Eb7PWLkuoab2YJJdON-jHFgFhCb/s1600/pizza+bar+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEaSsJ4eDFwxr6KvDTzP_VX6f8t_v1oKAlwErIxr1OaE704NBjA7OCLWz48kCUVfLYII7UuQIfN83d-fMnvwSpUbDmJB5vSDAbKlWGxcdyP5ljxBH2Eb7PWLkuoab2YJJdON-jHFgFhCb/s320/pizza+bar+4.JPG" width="320" /></a></div>
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On the left is pesto (2 T!!), tomatoes, mushrooms, red onion, and cheese. The pizza on the right used sauce and went "halfsies," with one half a "veggie deluxe" and the other with pepperoni and fresh jalapeño.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79QQRZIgydJ65Quevw3I8IDwDx41crse7AjLZHl4E205C-ljgJuPg35Xqd4N_Qb3sDbWLwBHca-6_eSBgljjQmDcZBQjQKIM-9KtNbifYAvc4NGpSWTMMChzfsgz-ROuHtE6haWi8tTxe/s1600/pizza+bar+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79QQRZIgydJ65Quevw3I8IDwDx41crse7AjLZHl4E205C-ljgJuPg35Xqd4N_Qb3sDbWLwBHca-6_eSBgljjQmDcZBQjQKIM-9KtNbifYAvc4NGpSWTMMChzfsgz-ROuHtE6haWi8tTxe/s320/pizza+bar+5.JPG" width="320" /></a></div>
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On the left is pesto (a moderate 1 T), tomatoes, red onion, and cheese. Think a baked caprese salad. The pizza on the right has sauce and has also gone halfsies. One half is mixed veg while the other is a "salty" pizza (as we call it) of green olives and pickled jalapeños.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com5tag:blogger.com,1999:blog-1506573668849502123.post-58607479726389437882013-01-31T08:43:00.001-05:002013-01-31T08:43:11.030-05:00I love it spicy...<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Sweet and Spicy Asian Pork</td></tr>
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Whole boneless pork loins were on sale last week for $1.57 a pound, so of course I bought two. A little home butchery and I have a freezer full of chops, cubes, and a couple of small "roasts," minus some that went right into my crockpot. This dish is hard to beat for those hectic weekdays when there never seems to be enough time to get everything done.</div>
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There is no doubting that Ben and I like our food spicy, a love not shared by the children (at least not yet). If you too are feeding tender palates, make the recipe as given and let those who like it hot drizzle additional siracha over their bowls like we did.</div>
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<b>Sweet and Spicy Asian Pork</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12D1F3cfwfxHUO6BfhOgvDYEgsD8_YAi5iayOR5wrBgACW_7VZHVritzpVledMolxsdMFfDeFKQRZ5Ae93r6rFRamrNxmUXc5mdiuHHxcRlOmQoj6FmTPHv-iIsScdzpoheqR5vZEPzXi/s1600/spicy+asian+pork+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12D1F3cfwfxHUO6BfhOgvDYEgsD8_YAi5iayOR5wrBgACW_7VZHVritzpVledMolxsdMFfDeFKQRZ5Ae93r6rFRamrNxmUXc5mdiuHHxcRlOmQoj6FmTPHv-iIsScdzpoheqR5vZEPzXi/s200/spicy+asian+pork+1.JPG" width="200" /></a>2lbs. boneless pork loin, all visible fat removed, cubed</div>
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1/2 cup dark (or light) brown sugar</div>
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1/2 cup soy sauce</div>
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1 heaping T siracha</div>
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thumb size piece of ginger, peeled and chopped </div>
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6 cloves garlic, chopped</div>
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1 large bok choy, chopped</div>
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1 large red bell pepper, diced</div>
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8oz. mung bean sprouts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4O9jbnuE-3eHb7JvdpdMy-FJLkbueiNVhQLCB3Ntnu3aHZUDZTqHDSElVqed_gnFrN0Y4p1TPaDt8iovWf4nwlmBGhzxjufwFwdT10GHffGvVkZRpabmo0_xLupnei0VL6ZhY9BComAd/s1600/spicy+asian+pork+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4O9jbnuE-3eHb7JvdpdMy-FJLkbueiNVhQLCB3Ntnu3aHZUDZTqHDSElVqed_gnFrN0Y4p1TPaDt8iovWf4nwlmBGhzxjufwFwdT10GHffGvVkZRpabmo0_xLupnei0VL6ZhY9BComAd/s200/spicy+asian+pork+2.JPG" width="200" /></a>In the bottom of a large crockpot, stir together the brown sugar, soy sauce, siracha, ginger, and garlic until the sugar dissolves. Add the pork cubes and stir until all the cubes are coated with the sauce. Cover and cook on high for 4 hours, or low for 6 or 7 hours. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizplYReXJF5OhfW8y-HbD2Hi8bH-p85V4kKkiNjamAuU_HAzHpNgsXjG25DNr1k9sSWLnWXW21KIOQ7kuwtf1aLk4mFPbdSYKTx5NsxLqOqN4misvbeE72Lcw7WAPQ0xn7ea0BL__9An7x/s1600/spicy+asian+pork+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizplYReXJF5OhfW8y-HbD2Hi8bH-p85V4kKkiNjamAuU_HAzHpNgsXjG25DNr1k9sSWLnWXW21KIOQ7kuwtf1aLk4mFPbdSYKTx5NsxLqOqN4misvbeE72Lcw7WAPQ0xn7ea0BL__9An7x/s200/spicy+asian+pork+4.JPG" width="200" /></a>About 1/2 hour before serving remove the lid and break up the pork cubes a bit with a wooden spoon before stirring in the chopped bok choy and bell pepper and recover. Just before serving stir in the bean sprouts. Serve over brown or white rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdJZcq1D0W6u5XRLUtyJrOT1m299knXOInsfa1BCjSm4tS7wgf0v1fm02iZ715dB0vMLatDS1xG3PAlLX4_Dc5byVipN_UaokC2jxHlYRziweTiqPkmMAUtACv_UJcACATgmoEHDkdc47/s1600/spicy+asian+pork+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdJZcq1D0W6u5XRLUtyJrOT1m299knXOInsfa1BCjSm4tS7wgf0v1fm02iZ715dB0vMLatDS1xG3PAlLX4_Dc5byVipN_UaokC2jxHlYRziweTiqPkmMAUtACv_UJcACATgmoEHDkdc47/s200/spicy+asian+pork+3.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5J09J1_XaiWqnaruNE4_7IH2NIC2t-VFhMippgGFMHSp_3_XfkynQDlHkgqqkrS2TIRR01ARr9F11S1JwDkmts1Hvj1DsgT2YZ77L1qmeEHYfEk9eP2JfDX9wBCuGim1uQKBG5VX2pk4/s1600/spicy+asian+pork+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5J09J1_XaiWqnaruNE4_7IH2NIC2t-VFhMippgGFMHSp_3_XfkynQDlHkgqqkrS2TIRR01ARr9F11S1JwDkmts1Hvj1DsgT2YZ77L1qmeEHYfEk9eP2JfDX9wBCuGim1uQKBG5VX2pk4/s200/spicy+asian+pork+5.JPG" width="200" /></a><br />
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WW PointsPlus Values: This makes 8 servings with each heaping cup worth 7 points. A cup of brown rice adds an additional 5 points.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com1tag:blogger.com,1999:blog-1506573668849502123.post-91114361017827490882013-01-28T10:01:00.001-05:002013-01-28T21:10:49.799-05:00Baked eggs...again...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xBOD1kM7Rr9lkfgEOXDLfgbegFKYuozKFcucsiYXmg6nJjV-9uNgdoyp9vvBAWQzMo0DQxK1q80RdriH-1DuhxdgNWzQ2XlaMvJvQrNFsq8kvQjIu_EGc6LmZtWkJtilOC4WfI1TdFh-/s1600/tex+mex+baked+eggs+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xBOD1kM7Rr9lkfgEOXDLfgbegFKYuozKFcucsiYXmg6nJjV-9uNgdoyp9vvBAWQzMo0DQxK1q80RdriH-1DuhxdgNWzQ2XlaMvJvQrNFsq8kvQjIu_EGc6LmZtWkJtilOC4WfI1TdFh-/s320/tex+mex+baked+eggs+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tex Mex Baked Eggs I</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I seem to be on a real baked eggs kick, having had them every weekend this month. The Tex Mex versions I have made the last two weeks have been extraordinarily easy to make and very satisfying. Serve them both with your favorite hot sauce to spice things up a bit and some toast or tortillas to sop up all the goodness.<br />
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<b>Tex Mex Baked Eggs I</b></div>
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1 15oz. can chili beans, undrained</div>
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4 large eggs</div>
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1/2 cup shredded reduced fat cheese (I used Sargento 4 Cheese Mexican)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcv5sTfbqLpn7DQ3t9cWehV0xY1JCNAHxxuBkwSp5852j4abqGWfDOJ1OCPIsj-ZmiEPmZ337g8pf9da8BAiXaJKZO0JHQ4srGFMSPtgCPHQ9VXurOUOfMVl05ZnNgLfNN7z-CUw9iIPl/s1600/tex+mex+baked+eggs+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcv5sTfbqLpn7DQ3t9cWehV0xY1JCNAHxxuBkwSp5852j4abqGWfDOJ1OCPIsj-ZmiEPmZ337g8pf9da8BAiXaJKZO0JHQ4srGFMSPtgCPHQ9VXurOUOfMVl05ZnNgLfNN7z-CUw9iIPl/s200/tex+mex+baked+eggs+1.JPG" width="200" /></a>Preheat oven to 400 degrees F. Spray 2 individual casserole dishes
with cooking spray. Spoon one half of the chili beans into each dish. and carefully crack two eggs
into
each.. Place the dishes on a baking sheet for ease in
handling. Bake until whites are set, about 16 minutes for runny yolks,
19 minutes for soft-cooked yolks
or 22 minutes for hard-cooked yolks. Top each dish with 1/4 cup of the shredded cheese and return to the oven just long enough to melt the cheese. Makes 2 servings.</div>
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WW PointsPlus value: 11 points a serving</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg-4T_vWIBm4_pa2Chz2N60Rs-WpNCOtBqBBMn_d-XZpB8VmQiIZWcmPS9HD_La_YyPkQyIFE0o-Pd-1AWBtd7Vvq8vc0azNTvPBoqOtk0B_pzH-3cp_BhmkzF49GQo5MVAIVTvg-K9pE/s1600/002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg-4T_vWIBm4_pa2Chz2N60Rs-WpNCOtBqBBMn_d-XZpB8VmQiIZWcmPS9HD_La_YyPkQyIFE0o-Pd-1AWBtd7Vvq8vc0azNTvPBoqOtk0B_pzH-3cp_BhmkzF49GQo5MVAIVTvg-K9pE/s320/002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tex Mex Baked Eggs II</td></tr>
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<b>Tex Mex Baked Eggs II</b><br />
<br />
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1 cup of your favorite salsa, homemade or prepared </div>
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4 large eggs</div>
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1/2 cup shredded reduced fat cheese (I used Sargento 4 Cheese Mexican)</div>
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The success of this dish is truly dependent on the quality of the salsa you use, so make sure it is really tasty. Preheat
oven to 400 degrees F. Spray 2 individual casserole dishes
with cooking spray. Spoon 1/2 cup of the salsa into each dish.
and carefully crack two eggs
into
each.. Place the dishes on a baking sheet for ease in
handling. Bake until whites are set, about 16 minutes for runny yolks,
19 minutes for soft-cooked yolks
or 22 minutes for hard-cooked yolks. Top each dish with 1/4 cup of the
shredded cheese and return to the oven just long enough to melt the
cheese. Makes 2 servings.</div>
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WW PointsPlus value: 6 points a servingAnonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com2tag:blogger.com,1999:blog-1506573668849502123.post-16063152334907345192013-01-23T09:16:00.000-05:002013-01-23T09:16:06.195-05:00Another semi-bust...<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJ0fBehDnHI-jAZ9GsPzS2kAygPyC6w4H9YaENWrldoBI5UdjMWyQGFo6bC5ooNM9mA32H6A4ncijTzA40gQrLsheyX3Cmpy2Ty4cCftpeCi48udhldID1oSfRa1114i4nxvWsu4mUKD0/s1600/ww+lemon+chicken+and+broccoli+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJ0fBehDnHI-jAZ9GsPzS2kAygPyC6w4H9YaENWrldoBI5UdjMWyQGFo6bC5ooNM9mA32H6A4ncijTzA40gQrLsheyX3Cmpy2Ty4cCftpeCi48udhldID1oSfRa1114i4nxvWsu4mUKD0/s320/ww+lemon+chicken+and+broccoli+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Chicken with Broccoli </td></tr>
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A busy weeknight and feeling completely uninspired for dinner, I browsed the Weight Watchers recipes online and hound one for <a href="http://www.weightwatchers.com/food/rcp/recipepage.aspx?recipeid=143881&ExplicitNav=food&ExplicitSubThirdNav=ChickenEveryWay" target="_blank">Lemon Broccoli Chicken</a>. It was easy, I had everything on hand, and it was similar to dishes we eat and enjoy, so I went with it. It was indeed easy, and it was similar to other dishes we have enjoyed, but similarity did not equal enjoyment and satisfaction. The lemon flavor was surprisingly underwhelming, and being made with no butter or parmesan, actually suffered from being TOO low fat. Stirring a tablespoon of butter into the pan just before serving would have tightened up the sauce and given it the proper "mouth feel," and for only an additional one point per serving. This dish is so low point that it had room to spare for the indulgence. Thank goodness for the 4 point glass of wine!<br />
<br />
I will probably make this again, but I will add the butter and increase the amount of lemon juice.<br />
<br />
<b>Lemon Chicken with Broccoli</b><br />
<br />
<table border="0" cellpadding="0" cellspacing="0" class="ww-r-info" role="presentation" style="width: 100%px;"><tbody>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_0"></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_0" width="100%">2 Tbsp all-purpose flour
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_1"></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_1" width="100%">1/2 tsp table salt, divided
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_2"></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_2" width="100%">1/4 tsp black pepper, freshly ground
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_3"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_3"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_3" width="100%">12 oz uncooked boneless skinless chicken breast(s), thinly sliced
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_4"></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_4" width="100%">2 tsp olive oil
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_5"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_5"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_5" width="100%">1 1/2 cup(s) fat-free, reduced sodium chicken broth, divided
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_6"></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_6" width="100%">2 tsp minced garlic
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_7"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_7"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_7" width="100%">2 1/2 cup(s) uncooked broccoli, small florets
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_8"></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_8" width="100%">2 tsp lemon zest, or more to taste
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_9"></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_9" width="100%">2 Tbsp fresh parsley, fresh, chopped
</td>
</tr>
<tr>
<td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_10"></td>
<td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%">1 Tbsp fresh lemon juice</td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td></tr>
</tbody></table>
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On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat. Heat oil in a large nonstick skillet over medium-high heat. Add
chicken and cook, turning as needed, until lightly browned and cooked
through, about 5 minutes; remove to a plate. Put 1 cup of broth and garlic in same skillet; bring to a boil over
high heat, scrapping up browned bits from bottom of pan with a wooden
spoon. Add broccoli; cover and cook 1 minute. In a small cup, stir together remaining 1/2 cup of broth, 1/2
tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring
to a simmer over low heat. Cover and cook until broccoli is crisp-tender and sauce is slightly
thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat
through. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.<br />
<br />
WW PointsPlus Vale: Lemon Chicken with Broccoli, 4 points, 1 scant cup
whole grain spaghetti, 4 points, one glass of white win, 4 pointsAnonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com2tag:blogger.com,1999:blog-1506573668849502123.post-26240115617279859972013-01-21T10:37:00.001-05:002013-01-21T10:37:12.438-05:00Another love...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwhLoh9D-YPWGmG3ws_Yecmno8tjPea-gLsYV6ViJZ2BMBphQDeUIxNV2Kf60difmd5XbZ3zjPNVaztHvxrHevjvWotGfB1ZxbqMrGvGXJgRPPl9LdUnO6bEvH9azn7jwAOP8kIXzV2P0/s1600/Roasted+Eggplant+and+Chickpeas+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwhLoh9D-YPWGmG3ws_Yecmno8tjPea-gLsYV6ViJZ2BMBphQDeUIxNV2Kf60difmd5XbZ3zjPNVaztHvxrHevjvWotGfB1ZxbqMrGvGXJgRPPl9LdUnO6bEvH9azn7jwAOP8kIXzV2P0/s320/Roasted+Eggplant+and+Chickpeas+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curry Roasted Eggplant and Chickpeas with Broiled Salmon</td></tr>
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I'm not even sure when or where I found this <a href="http://kateinthekitchen.com/2011/10/01/eggplant-chickpea-curry/" target="_blank">curry recipe</a>, but I bookmarked it and have made it many time since. Sometimes I add more veg (like it appears I did in the photos), but it is always fabulous, and I ALWAYS lay claim to the leftovers. This dish is extraordinarily easy to make, but will taste like you toiled away in the kitchen. And the aroma? Mouthwatering.<br />
<br />
<b>Curry Roasted Eggplant and Chickpeas</b><br />
<br />
1 medium eggplant, diced<br />
1 large red onion, chopped<br />
1 medium red pepper, cored and seeded, chopped<br />
1 15-oz can chickpeas, drained and rinsed (spread them and pat dry for extra crispness)<br />
1/4 c. olive oil<br />
2 t. good quality curry powder<br />
1 t. dark or light brown sugar <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqB7OhgB-hcmdyNoC9lNY-_z4rDaqpCJQglVkyfcO1H6NWQzIyUHCzshZEC37eQLSNwS51KsrAnh07krA5kVC3INUIF3CZQTSRd7vNfMnm6hNOPCS8UkqT9gJOpMWn2i-RCppwDh6dSNR/s1600/Roasted+Eggplant+and+Chickpeas+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqB7OhgB-hcmdyNoC9lNY-_z4rDaqpCJQglVkyfcO1H6NWQzIyUHCzshZEC37eQLSNwS51KsrAnh07krA5kVC3INUIF3CZQTSRd7vNfMnm6hNOPCS8UkqT9gJOpMWn2i-RCppwDh6dSNR/s200/Roasted+Eggplant+and+Chickpeas+1.JPG" width="200" /></a>Preheat your oven to 400° Whisk together the curry powder, sugar and oil in a small bowl.
Combine the eggplant, onion, pepper and chickpeas, then pour the curry
oil over and carefully toss together to combine. The eggplant will soak
up the oil but don’t add anymore. Eggplant is a sponge; too much oil and
it will be too soggy. Spread the mixture on a baking sheet and bake, shaking the pan once
or twice about halfway through, for 30 minutes. This dish can be eaten immediately, but takes on deeper flavor if allowed to sit
overnight in the refrigerator.<br />
<br />
WW PointsPlus Value: Makes four servings at 7 points each. That may seem high for a side dish, but the points come from the heart healthy olive oil and the protein packed chickpeas.Anonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0tag:blogger.com,1999:blog-1506573668849502123.post-74736835270115586722013-01-20T08:45:00.000-05:002013-01-20T08:45:47.052-05:00Oh, Ina, how we loved you...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsws1j14gkEJN9pVfh-pHiFdTS5FR21OajNndMFBpsEQp2atVYtLi-B-c1io5krMdIJ8u8Hiq4zYyojb-cccgRwGCBqtMr2E07gK3rl5ls1KBG6OcvTrcRymiBpEPjuboIyO-Kg1boyhLn/s1600/baked+eggs+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsws1j14gkEJN9pVfh-pHiFdTS5FR21OajNndMFBpsEQp2atVYtLi-B-c1io5krMdIJ8u8Hiq4zYyojb-cccgRwGCBqtMr2E07gK3rl5ls1KBG6OcvTrcRymiBpEPjuboIyO-Kg1boyhLn/s320/baked+eggs+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Eggs</td></tr>
</tbody></table>
Not only did I sop writing about food during that last semester of my Master's degree, but I had pretty much stopped reading food blogs, too, leaving me to play catch up with some of my favorites. I was visiting with Mary at <a href="http://oneperfectbite.blogspot.com/" target="_blank">One Perfect Bite</a> and found that she had started the new year by participating in the <a href="http://site.foodshare.org/site/PageServer?pagename=programs_movement_education_snapchallenge" target="_blank">SNAP Challenge</a>. For the unaware, the SNAP Challenge requires living on the average weekly allowance for food stamp (to use the antiquated terminology) recipients in your state. I had considered doing this myself, but fearing the wrath of the family, didn't. I highly suggest reading Mary's posts for the first week of January, she does a beautiful job of illustrating the challenges faced by families receiving assistance.<br />
<br />
One of the dishes Mary made for the challenge really caught my eye, her version of <i>eggs en cocotte</i>, or baked eggs. We adore Ina Garten's <a href="http://www.casaenlacocina.com/2010/03/sunday-is-my-favorite-day-of-week.html" target="_blank">version of baked eggs</a>, and have been making this at least once a month for a few years now. <a href="http://oneperfectbite.blogspot.com/2013/01/snap-challenge-menu-and-recipes-for-day_3.html" target="_blank">pMary's version</a>, did not use the cream and much less butter, is much more in keeping with our current approach to eating, so I had to give these a try. One thing I did keep from Ina's recipe is the garlic and herbs because those are part of the reason we love the dish so much. These eggs turned out so beautifully that we did not miss the cream and extra butter. They were actually easier to make as well, an added bonus.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RmtYdSKgbyv6z5Qs6tvgHdBHSkcv91Vzg1X_HmbDgAVIIDFj-PX4JqTk9OlPCLb-64qLMmp_QTFeGNlGx0f390Z6PG_Tp20D9o7blu9VFbM6_b1SLVGFIlKVv4l-ji_4ikgcbYIRUgfv/s1600/baked+eggs+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RmtYdSKgbyv6z5Qs6tvgHdBHSkcv91Vzg1X_HmbDgAVIIDFj-PX4JqTk9OlPCLb-64qLMmp_QTFeGNlGx0f390Z6PG_Tp20D9o7blu9VFbM6_b1SLVGFIlKVv4l-ji_4ikgcbYIRUgfv/s200/baked+eggs+1.JPG" width="200" /></a> <b>Baked Eggs II</b><br />
<br />
2 t butter or margarine <br />
4 t parmesan cheese, divided use<br />
4 large eggs<br />
1 clove garlic, minced<br />
1/4 t dried thyme, crumbled<br />
1/4 t dried rosemary, crumbled<br />
coarse salt and fresh ground black pepper, to taste<br />
2 T milk<br />
<br />
Preheat oven to 375 degrees F. Mix the parmesan herbs, salt, and pepper in a small bowl. Spray 2 2 (6oz) ramekins
with cooking spray. Place 1 teaspoon butter and one quarter of the parmesan mixture in the bottom of each cup. Carefully crack two eggs into
each ramekin. Top each ramekin with 1onequarter of the parmesan mixture and 1 tablespoon milk. Place ramekins on a baking sheet for ease in handling. Bake until whites are set, about 16 minutes for runny yolks, 19 minutes for soft-cooked yolks
or 22 minutes for hard-cooked yolks. Remove ramekins from oven and
serve immediately. Makes 2 servings.<br />
<br />
<br />
WW PointsPlus Value: 10 points for each two egg servingAnonymoushttp://www.blogger.com/profile/15464978218398615730noreply@blogger.com0