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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!!!

Thursday, February 4, 2016

Garlic Mushroom Chicken in a White Wine Sauce

I haven't done a new recipe in a long time. Since this ankle injury, standing for long periods of time isn't fun, so cooking hasn't been fun. But I was in the mood.....and this is what I came up with. It's very easy and very good.....but my kitchen looked like a tornado went through it!

GARLIC MUSHROOM CHICKEN IN A WHITE WINE SAUCE
Makes 4 Servings


8 chicken tenders (remove all visible fat)
@2 tsp light butter
@2 tsp olive oil
@1/4 cup all purpose flour
4 garlic cloves, minced
8 ounces sliced mushrooms
1/4 cup white cooking wine
1/3 cup fat-free/low-sodium chicken broth
salt & pepper to taste
1 tsp dried parsley flakes

Preheat oven to 200°.

Heat a large skillet on medium heat and add 1 tsp butter and olive oil. Dredge the chicken lightly in flour and add to the skillet. Salt & pepper to taste. Cook chicken until lightly browned and no longer pink. Place chicken on an oven-safe plate and place in the oven to keep warm.


Add the remaining butter and oil to the skillet. Add the garlic and cook about a minute. Add the mushrooms and salt & pepper to taste. Stir occasionally until golden brown.


Add the wine, chicken broth and parsley to the mushrooms. Stir with a wooden spoon and break up any brown bits from the bottom of the pan. Cook a few more minutes until the liquid is reduced a bit and then sprinkle in some flour to thicken the sauce.


Take the chicken out of the oven. Place 2 pieces of chicken on your plate and top with mushroom mixture.

Served with baked sweet potato which added a nice 'pop' of color.
MY SPIN: I would use more garlic, but we love garlic. 

Loving Life!
Peace.
Jan

Saturday, January 9, 2016

Orange Chicken

This is a recipe that has 'gone viral' on Facebook. People have shared the dickens out of it, but no one on my friend list has made it and shared their opinion. So here ya go!


ORANGE CHICKEN
Makes @ 6 Servings


SAUCE:
¾ cup 'regular' BBQ sauce
1 cup orange marmalade
2 TBSP low-sodium soy sauce

CHICKEN:
3 boneless/skinless chicken breasts, cut into cubes
@1 cup flour
2 or 3 eggs
Canola oil


For the sauce: Mix all ingredients in a saucepan. With the heat on low, let simmer for @20 minutes, stirring occasionally.


For the chicken: Dip the pieces of chicken in the egg and then flour. Set on a plate until all pieces are covered. In a frying pan, put a thin layer of oil and, once it starts sizzling, add half of the chicken. Cook for 3 – 5 minutes on each side or until it's browned and no longer pink inside. Put on a plate lined with a paper towel to drain. Cook the other half of the chicken; drain.





 
 
 
 
 
 
 
MY SPIN: The original recipe said it was '3-Ingredient Orange Chicken'......NOT!!! The original recipe only counted the BBQ sauce, orange marmalade and chicken as ingredients. It also called for a full cup of BBQ sauce, but it was somewhat overpowering so I would change to the ¾ cup. The original picture showed the chicken already mixed with the sauce and then served over rice. Again, I think that would be overpowering......and I served it over orzo. Did a side of fresh steamed broccoli to get some veggie and color.
 
 
Messy kitchen!

REMEMBER......a recipe is just a suggestion!

It was so good.....he went back for seconds!

Later!
Jan


Wednesday, November 18, 2015

Kielbasa & Cabbage


KIELBASA & CABBAGE
Makes 6 Servings


4 medium/large potatoes, peeled & cubed
1 head of cabbage, chopped
1 large onion, chopped
6 medium/large carrots, peeled & sliced (@1/4”)
2 packages Polish kielbasa (see pic)
4 cups fat free/low sodium chicken broth



Place all the ingredients in the crock pot.






Pour the chicken broth over all the ingredients.


Cook on high for 5 hours or low for @10 hours.



Ladle into bowls and enjoy!!

Mine!

Was good!!
 

Later!
Loving Life!
Jan

Sunday, September 27, 2015

Pizza Ring

I'm not even going to claim this as 'mine'. This recipe has been around for quite a while but has recently gone viral on Facebook. So I just had to try it, especially since what was floating around FB was a 15 second video with no sound or temperature or time.......Google to the rescue! And I know the spacing between the pictures below aren't the same, but for some reason this thing just didn't want to cooperate with me today. Humph!

 
PIZZA  RING
Makes 8 Servings
(unless you're really hungry)
 
 
 
2 cans of crescent rolls
pizza sauce
mozzarella cheese, shredded
pepperoni
garlic powder
Italian seasoning
 
 
 
Preheat oven to 425 degrees.

Spread the crescent roll dough out like this.






Spread the sauce.


'Sprinkle' with cheese.
 
Place the pepperoni over the cheese.
 

Close it up
 

Sprinkle with garlic powder and Italian seasoning.
 
Bake for 15 minutes.
 
Yummy inside
Tearing into this piece!

It was good.....this is what was left!
MY  SPIN:  I think if I make this again I'm going to spread the sauce more toward the outer edge and do the same with the cheese and pepperoni. By doing this, the center won't be as 'doughy'. It was good and really easy to make. And I finally got to use my cast iron pizza pan!
 
Later!
Loving Life!
Jan



Friday, September 25, 2015

The Best Blueberry Muffins

What do you do when you're back is acting up and it's rainy outside? Bake muffins, of course!  This recipe is straight from Food.com.....I changed nothing. But they sounded good so I decided to make them and share the recipe. I think what really 'makes' these such delicious muffins is the sugar and nutmeg on top. You know that old saying 'measure twice, cut once'? Well, read a recipe and the directions twice! I didn't. The original recipe says this will make 18 muffins or 12 large size muffins. I didn't read that and figured it made 12 regular size muffins. Thankfully this is one of those times that a mistake turned out good! Phew! Would really hate to waste all the ingredients that went into this recipe! To me, these are truly The Best Blueberry Muffins!

THE BEST BLUEBERRY MUFFINS
Makes 18.....or 12...muffins


½ cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
¼ tsp salt
2 cups all-purpose flour
½ cup milk
2 ½ cups fresh or frozen blueberries

TOPPING:
1 TBSP sugar
¼ tsp ground nutmeg


Preheat oven to 375°. Spray muffin tin, set aside.

Don't forget to spray your muffin tin in the dishwasher to avoid overspray clean-up!
 
In a large bowl, mix butter with electric mixer until creamy. Add sugar and beat until pale and fluffy.


Add eggs one at a time, beating after each.
 


Beat in vanilla, baking powder and salt.


With a spoon, fold in half of the flour and then half of the milk; repeat.


Fold in blueberries.



Spoon into muffin cups and sprinkle topping onto each muffin.



For 18 muffins, bake 15 – 20 minutes until golden brown and springy to the touch.
For 12 muffins, bake 25 – 28 minutes until golden brown and springy to the touch.



Later!
Loving Life!
Jan