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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Wednesday, November 19, 2014

Banana Raisin Bread

I feel like every time I buy bananas I end up with some that are way too ripe to just peel and eat.  It's getting harder and harder to find new and interesting recipes to tweak using bananas.......but this one is amazing! I would never have dreamed of combining bananas and raisins.  This comes out incredibly tasty and moist, especially after I added a few 'shakes' of cinnamon.

BANANA RAISIN BREAD
Makes 10 Servings
1 Serving = 3 PointsPlus®


3 ripe bananas
¼ cup raisins (Golden or California)
1/3 cup unsweetened applesauce
1/3 cup honey
1 ½ cup all-purpose flour
½ tsp salt
1 tsp baking soda
1 tsp ginger
1 tsp vanilla
zest of one medium orange


Preheat oven to 325°. Lightly spray a loaf pan; set aside.

In a medium mixing bowl, whisk together the applesauce and honey.


In another medium mixing bowl, add the bananas, salt, orange zest, ginger and vanilla. Mash the bananas with a fork while mixing it with the other ingredients in the bowl.


Add the banana mixture to the applesauce and honey; add the baking soda that has been mixed in 1/8 cup of hot water and combine well.


Add the flour and mix well. Add the raisins.



Using a spatula, 'scrape' the batter into the loaf pan.
 
 
Bake for 50 – 60 minutes or until a wooden toothpick inserted in the center comes out clean.



Allow to cool for 10 minutes in the pan and then remove to a wire rack to cool complete.

MY SPIN: Yes, I sprinkled some cinnamon into the batter just because I love cinnamon and thought it would taste good. And I was right! Since there are no preservatives, this will keep at room temperature for @2 days. To store longer, put it in an air-tight container in the fridge. You can then 'nuke' it for a few seconds to get the 'chill' off.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Friday, November 7, 2014

Bottomless Chicken Pot Pie

When I was a kid.....ok a younger kid.....we ate those pot pies that came in the little tins and I HATED them!!! I told myself that when I got older and had my own place, I would *never* eat another pot pie. I just wasn't crazy about all that crust. This one, however, is different.....there is no bottom crust. I promise you......it's delicious!!!

BOTTOMLESS CHICKEN POT PIE
Makes @6 Servings
I did NOT do the P+ for this


1 ½ pounds of chicken tenders or boneless/skinless breasts cut into strips
½ tsp smoked paprika
½ tsp dried sage
¼ tsp dried oregano
Salt & freshly ground pepper
3 TBSP olive oil
1 cup frozen chopped onions (or pearl onions if you can find them)
1 cup frozen diced peas and carrots
2 cloves garlic, minced
2 TBSP all-purpose flour
2 cups low-sodium chicken broth*
1 cup heavy cream
1 store bought refrigerated pie crust
¼ cup fat-free egg substitute

You will need a 10-inch cast iron skillet for this.

Preheat oven to 400°.

In a medium bowl, sprinkle the chicken with the paprika, sage, oregano, salt & pepper and mix until the chicken is coated.


Heat the skillet over medium-high heat and add the olive oil. When the oil begins to 'swirl', add the chicken and saute until cooked through. Remove the chicken to a plate, allow to rest for a few minutes and then chop into ½-inch cubes.


In the same skillet, add the onions, peas & carrots and sprinkle with salt & pepper. Cook & stir until the onions are tender (@3 – 5 minutes). Add the garlic and cook about another minute. Sprinkle in the flour and stir until it dissolves.

 


Add the chicken broth and allow to simmer, stirring, until thickened. Once it has thickened, stir in the heavy cream. Add the chicken back to the skillet.



Unfold/unroll the pie crust and place over the top of the filling, and try to tuck the edges inside the pan. Brush the crust with the egg substitute. Using a sharp knife, gently cut 3 'vents' in the top of the crust.

Probably one of the most unappetizing pictures I'll ever post!!! The filling was oozing thru the vent holes in the crust!
 
Bake for 20 – 25 minutes or until the crust is golden brown.


**This called for 2 cups of chicken broth, but in our opinion, that made it too 'watery'.

Later!
Loving Life!
Jan

Wednesday, November 5, 2014

Fiesta Cabbage

I had a head of cabbage. I don't know why I bought it.....I guess it looked good! So I had to decide what to do with it and didn't feel like making stuffed cabbage. I found this recipe and pretty much followed it with the exception of using less kielbasa and light butter (you can see in the picture).  It was delicious!

FIESTA CABBAGE
Makes 6 Servings
1 Serving = 7 PointsPlus®**


1 pound kielbasa, cut into 1/4” diagonal slices
2 TBSP butter
4 ounces red onion, diced (@ a medium onion)
1 green pepper, diced
2 pounds cabbage, chopped (@ a medium sized head)
1 (14.5 oz) can of diced tomatoes, undrained
1 tsp salt
½ tsp pepper


In a very large nonstick skillet, brown the kielbasa. Remove from the pan, leaving the drippings in the pan. 


Add 2 TBSP butter. Saute' the onion and green pepper in the pan over a medium-high heat for @3 minutes.


Stir in the remaining ingredients. Cover and cook on low heat for 15 minutes or until the cabbage is tender. Uncover the pan for the last 5 minutes to allow some of the liquid to evaporate.



MY SPIN: I used 14 ounces of beef kielbasa and light butter but didn't figure up the P+ value for my changes. Abe and I both agreed that adding some garlic would be really good as well as a side of garlic sticks.  **The P+ value that you actually eat will depend upon how much of each ingredient you eat.......and I don't know of anyone, not even me when I was die-hard WW, who will take apart a completed meal to measure/weigh each ingredient!


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***
 
Later!
Loving life!
Jan


Monday, November 3, 2014

Pumpkin Choco Morsels Bars

I can't tell you how many times I've had to backspace and really really proofread this! The K key on my laptop works when it wants to.....very irritating!  Anyway......it's pumpkin season!!! Ok....for me, it's always pumpkin season. And these are 2 of my favorite things....pumpkin and chocolate!!! YUM!!!  You don't have to use the dark chocolate morsels if all you have on-hand are the semi-sweet ones.....just be sure to refigure the P+ if you even want to count P+.  I like the dark chocolate morsels because they have a better flavor and are like chunk-size pieces of chocolate. Whichever you choose to use, you will definitely enjoy this recipe!!!

PUMPKIN CHOCO MORSELS BARS
Makes 12 Servings @ 4 PointsPlus®
OR
Makes 15 Servings @ 3 PointsPlus®


2 cups all-purpose flour
2 tsp pumpkin pie spice
2 tsp vanilla extract
1 tsp baking soda
¾ tsp salt
2/3 cup unsweetened applesauce
1 ¼ cups Splenda granulated
3 TBSP water
1 cup pumpkin puree (NOT pie filling)
1 ½ cups dark chocolate morsels


Preheat oven to 350°. Spray a 13 x 9-inch baking pan; set aside.

In a medium size bowl, whisk together the flour, pumpkin pie spice, baking soda and salt.


In a mixing bowl, combine the Splenda, applesauce, water and pumpkin.


When completely mixed, gradually add the flour mixture until smooth. Fold in the chocolate morsels.



Spread evenly in the baking pan and bake for 28 minutes or until a knife inserted comes out clean.


Let cool for an hour on a rack.

Store in an airtight container.

Mine!  It was good!!!
Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Tuesday, October 28, 2014

Cast Iron Skillet Apple Pie

I have tons of apples I have to use....and I really want to make something pumpkin! So many people have sent this original recipe to me that I figured that was a big enough hint!  Really good recipe. If you use a store-bought pie rust, it's super-duper easy. I just couldn't even think about making a crust from scratch today.....or probably any other day! And, as usually happens because I forget that I have this little gadget to make the first piece of pie come out 'pretty', mine fell apart. Didn't matter tho.....tasted awesome!!!

CAST IRON SKILLET APPLE PIE
Makes A Lot
No, I didn't figure up the P+ on this**


1 stick plus 1 TBSP light butter
1 cup brown sugar
1 cup Splenda Granulated
1 tsp cinnamon
½ tsp nutmeg
4 cups of apples, cored/peeled/chopped into small pieces
1 box refrigerator pie crust (or homemade)



Preheat oven to 350°.

In a large cast iron skillet,melt the stick of light butter and the brown sugar. DO NOT caramelize, just melt the two together. Cover with the pie crust.



Oops.....a tad fuzzy

Add apples, 3/4 cup Splenda, cinnamon and nutmeg.

Forgot to take pic before putting the top crust on. Ugh.


Cover with the top crust that has had slits or shapes cut out of it. Sprinkle top with the remaining ¼ cup of Splenda, the 1 TBSP of light butter and sprinkle some cinnamon on top.



Bake for 30 – 45 minutes or until the crust is golden and the apples are tender.


MY SPIN: I didn't figure up the P+ on this because of the crust.....it would depend on what brand you buy or if you make your own. Also, I didn't measure any of the cinnamon or nutmeg......I just sprinkled it!! I also used only 1/2 cup of the Slenda in with the apples. This was really good 'as is', but I think it will be better with some fat-free whipped topping or a really good vanilla bean ice cream.



Enjoy!

Was good!!!

Loving Life!
Jan

Tuesday, October 21, 2014

CranApple Crisp

I had a drawer in the fridge full of apples.....and then we went to Mercier Apple Orchard and bought 3 more bags! What was I thinking???  I'm now thinking this is a delicious recipe that makes a lot. And I still have those 3 bags of apples so you know you'll be getting more apple recipes.  I actually like this done in the ramekins versus a baking dish......portion control!!!

CRANAPPLE CRISP
(I will explain the P+ in MY SPIN)


TOPPING:
1 ½ cups all-purpose flour
½ cup brown sugar
¼ cup Spelnda granulated
1 tsp ground cinnamon
¼ tsp salt
¾ cup light butter, chilled, cut in pieces
½ cup chopped toasted walnuts


FILLING:
8 large apples, cored, peeled and cut in chunks
1 bag (12 oz.) fresh or frozen cranberries
2 TBSP lemon juice
¼ cup Splenda granulated
½ tsp ground cinnamon
½ tsp ground nutmeg


Preheat oven to 375°.

TOPPING: In a medium bowl, whisk together the flour, Splenda, brown sugar, cinnamon and salt. Add the pieces of butter and use either a pastry knife or a fork until the topping looks crumbly. Stir in the walnuts. Set in the refrigerator until needed.



FILLING: Combine the apples and cranberries in a large bowl. Add the remaining ingredients and toss to combine.



Put the filling either in 14 ramekins or a 9 x 13-inch baking dish. Cover evenly with the topping.
 

The 3 bigger ones would equal 6 smaller ramekins.
 
Bake until the topping is a golden brown and the fruit is bubbly. For the ramekins, bake for @40 minutes. For the 9 x 13-inch baking dish, bake for @50 minutes.



This can be served 'as is', with fat-free whipped topping or a good vanilla bean ice cream.

MY SPIN: Of course, I used more cinnamon than the recipe calls for. If you have 14 ramekins, the PointsPlus® value would be 4 per ramekin. If you use the baking pan, it will make 12 servings at 5 PointsPlus® per serving.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan