Food Blog South 2012

Saturday, January 28, my husband, his daughter (Tina) and I wanted to go to Old Car Heaven to look at some antique cars. We pulled into the parking lot <finally> and the lot was full....and then we saw a guy with a name tag and we asked him if there was a private event going on and he said it was the Food Blog South.....and I got excited!!! We asked him if you needed to know someone to get in and he said he'd get us in. You betcha I was psyched.....considering I'm a new 'blogger'!!!! His name is Ale Sharpton.....he is a Beer Writer. His sites are www.alesharpton.com and www.BeerConnoisseur.com . Once getting inside, we just wandered around like we 'belonged' altho we were the only people without name tags! What a hoot!!! I was in all my glory!!!

The first person I talked to was a very nice lady from www.watermelon.org and we chatted about how thrilled we are that all fresh fruit is 'free' in Weight Watchers world.....and I was so happy she knew about that. I got a recipe from her .... Watermelon Fire and Ice Salsa ... that I WILL be trying as soon as watermelon season gets here. It is 'free'.......pointless!!! Check out their website for recipes, info and creative carving pictures.

The next person I really chatted with ...... I got goosebumps!!! You've all heard of RecipeLion .... at least I hope you have! Well, I 'hob-knobbed' with Matthew Kaplan, the Editor of Prime Publishing LLC's Food Group. The also do FaveDiets and Mr.Food to name a few. I confessed to him that I permanently borrow some of their 'stuff' and tweak it to make it Weight Watchers friendly.......and waited for the lightening bolts to hit me......but he was so cool about it!

Abe and Tina sampled some olives.....not me! I love Olive Oil, but not overly fond of those little green or black things. I didn't get the guy's card and can't remember the name of the company. Abe said they were really good tho.

And then we have www.pecansproject.com ..... and I tasted (literally) one sugar-coated pecan and thought I was in heaven!!!! I also got a little jar of Pecan Butter......I *know* it's not going to be WW friendly.....I'm waiting for them to get back to me with the nutritional info on this.....but it is scrumptious!!!! You can order from their website....if you dare!

And who doesn't remember those GooGoo Clusters? Stuckey's stores always had them. They were there as well.....with samples......that stayed on the table!

Roland Foods was there......check them out at www.rolandfood.com .....they do quinoa, couscous, roasted tomatoes, oils and other things. Check out their products at their website.....and you can order from their site as well.

High Road Sorbet was there. Whole Foods Market was there. There were a bunch of different tables set up with cookbooks.....I had to really control the urge!!!

And then we chatted with a guy about the International Biscuit Festival in Knoxville .... May 17 - 19. There will be a bake-off, Biscuit Boulevard (a stroll of biscuit tasting), Blackberry Farm will prepare a "Foothills Cuisine" fine dining experience and much more. It actually sounds like a fun thing to do!!!

Soooo.......yes, I *crashed* Food Blog South 2012!!!! 

Oh.....we did get to see the cars as well.

Oatmeal Raisin Cookies

OATMEAL RAISIN COOKIES

Makes 20 Cookies

1 Cookie = 1 PointsPlus™

4 TBSP light butter, softened
1/4 cup Splenda granulated
1/3 cup fat-free egg substitute
3/4 cup whole wheat flour
1 cup rolled oats
1 tsp ground cinnamon
1/4 cup fat-free milk
1/2 tsp vanilla extract
1/4 cup raisins

Preheat oven to 375º.

In a large bowl, mix butter, Splenda and egg substitute. Add the remaining ingredients and mix until combined.

Place cookie dough on ungreased non-stick cookie sheet and flatten a little bit.

Bake at 375º for @14 minutes or until cookies are light brown. Immediately remove from cookie sheet to wire rack to cool.

MY SPIN: Eat these warm! They're really good after cooling @10 minutes or so. The outside is 'firm' and the inside is kind of chewy.

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(time)!

Jan

Chicken with Shallots

CHICKEN WITH SHALLOTS

Makes 4 Servings

1 Serving = 6 PointsPlus™

2 TBSP light butter, divided
1 TBSP Olive Oil
4 (4 oz each) boneless/skinless chicken breasts, pounded thin
salt & pepper to taste
2 shallots, chopped
2 cloves of garlic, minced
1/3 cup dry white wine
1/2 cup fat-free/low-sodium chicken broth

Melt 1 TBSP of the butter and heat olive oil in a large skillet over medium heat. Season chicken with salt & pepper and brown on both sides in the skillet. Cover and continue cooking @10 minutes or until juices run clear. Remove from skillet, set aside and keep warm.

Mix shallots and garlic into skillet over medium heat and cook until tender. Stir in wine and cook until heated through. Stir in broth and continue cooking for 5 minutes or until reduced and slightly thickened. Mix in remaining butter until melted.

Plate the chicken and serve with the sauce over the chicken.

MY SPIN: The only thing I would do differently if I was making this for just me and my husband would be to add more garlic.....but we love garlic.

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(time)!
Jan

Cinnamon Candy Cookies

CINNAMON CANDY COOKIES

Makes 38 Cookies

2 Cookies = 2 PointsPlus™

3/4 cup Splenda granulated

1/4 cup light butter, softened
1/2 tsp vanilla extract
3//8 cup fat-free egg substitute
1 1/4 cup all-purpose flour
1/2 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp salt
1/2 cup cinnamon-flavored candy (those little red round ones)
1/3 cup chopped pecans
2 TBSP Splenda granulated
1 tsp ground cinnamon

Preheat oven to 350º.

In a large bowl, beat 3/4 cup Splenda granulated, light butter, vanilla and egg substitute with an electric beater on medium speed until creamy. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon-flavored candy and pecans.

In a small bowl, mix 2 TBSP Splenda granulated and 1 tsp cinnamon.

Shape dough into 1-inch balls. Roll in the cinnamon/Splenda mixture. On ungreased cookie sheet, place balls 1-inch apart.

Bake 10 minutes. IMMEDIATELY remove from cookie sheet to wire rack.

MY SPIN: There really isn't one! I made these bigger than the recipe said because I didn't want/need a bunch of these at my house because I would eat them all!!! Remember, I try to bake around my WW meetings and everyone at my Friday meeting liked them. So I hope you do as well!!!

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(time)!
Jan

Hoison Pork and Mushrooms

HOISON PORK & MUSHROOMS

Makes 4 Servings

1 Serving = 5 PointsPlus™

4 boneless center cut pork chops (@4 oz each), all visible fat removed
8 oz package of sliced mushrooms (I used baby portabello mushrooms)
¼ cup Hoison sauce
minced garlic, to taste
ground black pepper, to taste
olive oil (in a mister, not Pam)

Spray the bottom of a non-stick skillet (I used my electric skillet). Pour in the Hoison sauce. Place the pork chops and mushrooms in skillet. Sprinkle with minced garlic and pepper to your own taste. Cook on medium for @ 20 minutes, turning once, until brownish.

This is one of those recipes where you have to 'eyeball' it.....so I guess it's good I have a picture of it. It's really tasty!!

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(time)!
Jan

Garden Veggie Stew

GARDEN VEGGIE STEW

Makes Alot!!!

This is an unofficial recipe by me......only because I can't really tell how many servings it makes unless I measure out the HUGE pot full of this yumminess......therefore I will only tell you that *my* pot of Garden Veggie Stew came out to @1 PointsPlus™ for a 1 cup serving ONLY because I put some veggies in it that are not 'free'. Those veggies will have an asterisk (*) after them. These are the ingredients that I used:

1 32-oz container of 99% fat-free chicken broth (I used WalMart brand)
1 little container of Knorr Homestyle Chicken Stock (to give a little more flavor)
1 28-oz can of crushed tomatoes (save the can to add water and get all the tomatoes out of the can)
1 28-oz can of whole tomatoes (quarter the tomatoes and discard the 'juice' in the can)
1 6-oz can of tomato paste
1 head of cabbage
5 carrots
2 ribs of celery, sliced
1 onion, chopped
1 can of corn, drained*
1 pkg of frozen snow peas
1 small bag of frozen brussel sprouts
3 yams, peeled and cut into bite-sized chunks*

The spices I used: minced garlic, fresh ground black pepper and Italian seasoning......to taste.

I put all this in a big stock pot and added just enough water to cover the veggies. I simmered it all day and after a few hours I did a BLT (bite, lick & taste) to see if it 'needed' any more seasonings.

The only reason I'm counting a cup as 1 PointsPlus™ is because I always say to 'err on the high side'.

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(time)!

Jan

Blueberry Muffins

Another gloomy, damp day.....with the threat of that nasty white stuff later tonight! I can remember snowy mornings when I was a kid.......and they came out with box mixes of muffins and my Mom would make them alot! Well, they still have the box mixes but I'm sure they're way too high in PointsPlus™ (and calories for those not counting P+). I came across this recipe and tweaked it down to 2 P+.....and they're good!! Really good!!! And yes, these were made in my new muffin pan that I got from Santa (aka my cousin Cathie.....143)!

BLUEBERRY MUFFINS

Makes 12 Muffins

1 Muffin = 2 PointsPlus™

1 cup all-purpose flour
1 cup oats (quick or old fashioned)
1/3 cup brown sugar
3 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup egg whites
1/3 cup unsweetened applesauce
1/3 cup fat-free milk
1/2 tsp vanilla
1 cup fresh or frozen blueberries

Preheat oven to 400º. Spray muffin pan with cooking spray OR line with muffin/cupcake papers.

In a large bowl, combine flour, oats, brown sugar, baking powder and cinnamon; mix well. Stir in all remaining ingredients EXCEPT blueberries just until moistened. Gently stir in blueberries.

Fill muffin pan 3/4 full.

Bake 20 minutes or until tops are light golden brown.

Enjoy!!!

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(time)!
Jan

Chicken Piccata

 Good Wednesday afternoon all!!!! I did some Kitchen Therapy for 'dinner'.....and was panicking! We had thunder and lightening and rain and hail.....and the lights started flickering......and I have an electric stove. Thankfully the power stayed on in my part of town. This was a really light dinner and simple to make.

CHICKEN PICCATA

Makes 4 Servings

1 Serving Using White Wine = 6 PointsPlus™

1 Serving Using Chicken Broth = 5 PointsPlus™

4 boneless/skinless chicken breasts (all visible fat removed)

salt & pepper to taste

3 TBSP light butter

1 cup sliced mushrooms

2 cloves garlic, minced OR 1/2 tsp prepared minced garlic

1/4 cup dry white wine or vermouth OR low-sodium chicken broth

2 TBSP lemon juice

fresh parsley or dried parsley to garnish

 

Place each chicken breast between 2 sheets of plastic wrap. Flatten to just shy of 1/2". Season with salt & pepper.

 

Melt half of the butter in a large non-stick skillet over medium-high heat. Add chicken and brown on both sides; remove from skillet and set aside.

Melt remaining butter in same skillet. Add mushrooms. Cover and cook over high heat until they begin to brown, @2 minutes.

 

Sprinkle with garlic and cook @30 seconds.

 

Add wine (or vermouth or chicken broth) and chicken breasts. Reduce heat and simmer until chicken is cooked through, @7 minutes. Just before removing from heat, add lemon juice.

 

Plate chicken with some mushrooms on top and garnish with parsley.

 

MY SPIN: I used Holland House white cooking wine. And the mushrooms I used were baby portabello mushrooms. And I think the next time I make this I'll put more garlic in it.....but I love garlic!!

 

Enjoy!!

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(time)!

Jan

Mini Pumpkin Muffins

Good Tuesday evening everyone!!!! I did a little Kitchen Therapy yesterday and wasn't really sure if these came out good or not......but my Tuesday night WWers liked them. Phew! And I will tell you.......they're better today than they were last night! So here goes......

MINI PUMPKIN MUFFINS

Makes 30 Mini Muffins

1 Muffin = 1 PointsPlus™

1/2 light butter, softened
1/2 cup Splenda granulated
1/4 cup fat-free egg substitute
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup fat-free milk

Preheat oven to 350º. Spray a mini muffin pan with cooking spray.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. Set aside.

In a small bowl, mix together milk and pumpkin. Set aside.

In a large bowl, beat softened butter and Splenda until light and fluffy. Add egg substitute and continue mixing. Add dry ingredients alternating with the pumpkin/milk mixture.

Fill muffin cups @ 3/4 full and bake 22 minutes.

Cool on rack.

MY SPIN: There isn't one! I adjusted the cinnamon in the recipe per popular consensus of the meeting.

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(time)!
Jan

Measurement Conversion Chart

Did you ever wish you had one of these handy? Have you ever had to dig out one of your cookbooks to see if it's even in there? Well, look no more!!!  I actually have this on a magnet on the side of my fridge and refer to it often.


CUP                      FLUID OUNCE                TBSP                 Tsp             MILLILITER

1 C                                      8 oz                            16 TBSP                    48 tsp                      237 ml

3/4 C                                  6 oz                            12 TBSP                    36 tsp                      177 ml

2/3 C                                  5 oz                            11 TBSP                     32 tsp                     158 ml

1/2 C                                  4 oz                              8 TBSP                    24 tsp                      118 ml

1/3 C                                  3 oz                              5 TBSP                    16 tsp                        79 ml

1/4 C                                  2 oz                              4 TBSP                    12 tsp                        59 ml

1/8 C                                  1 oz                               2 TBSP                     6 tsp                        30 ml

1/16 C                                .5 oz                              1 TBSP                      3 tsp                        15 ml          

Later!

Loving Life(time)!

Jan

Flax Seed

A question came up in one of my WW meetings a while ago  about flax seed. Personally, I use the milled flax seed and put it in almost everything......cereal, oatmeal, pancakes, cakes........and anything I want to add some GOOD healthy dietary fiber and Omega 3s. It is gluten free, has no sugar or salt or cholesterol and 0 trans fat.

You can also get flax seed oil. However: Oil contains little or no dietary fiber -- anti-cancer lignans are in the fiber; oil is more expensive than seed; and oil is lower in Omega 3s.

Here is a website to give you more info on flax seed or you can just Google it: http://www.goldenflax.com/flax-seed-oil.html

Also, check out www.hodgsonmill.com for info and recipes. That's the brand I use.

Sooooo.......slip some flax seed into your recipes! 

Later!

Loving Life(time)!
Jan

Chicken......Everything you wanted to know & then some

Permanently borrowed.....aka ripped off...... from Woman's Day. Just thought this was good info for all of us since chicken is so versatile and so WW friendly.

Learn tried-and-true tricks for poultry shopping, preparation and more

By Woman's Day Staff Posted September 02, 2010 from Woman’s Day; October 1, 2010 

Chicken is, without question, the most versatile and beloved dinnertime staple. Make shopping for pre-packaged options easier by knowing the parts (breast, wing) and what they're each best for (roasting, grilling), along with the USDA's definition of label terms (organic, free range). Additionally, to ensure a delicious—and bacteria-free—meal every time, read up on safe poultry practices for the grocery store and when you get home.

Picking a Part
Your bird’s-eye view of chicken parts and how to cook them:

• Breast The white-meat midsection is sold in three cuts: halved split breasts (sold boneless and skinless or with bone and skin on); boneless, skinless cutlets (pounded thin, so they cook quickly); and tenderloins (strips taken from the muscle portion). Best for: Broiling or grilling (split breasts); panfrying, broiling or sautéing (cutlets and tenderloins).

• Thigh Sold with or without the bone, this dark meat is more flavorful than white meat and is very juicy, which makes it difficult to overcook. Best for: Broiling, roasting, grilling or braising.

• Drumstick May be sold with the thigh attached as a “leg.” Contains more fat and muscle; the darkest meat on the bird. Best for: Roasting, braising or grilling.

• Wing The boniest part of the bird; the wing’s white meat is covered in thick skin. Best for: Roasting, broiling, frying or grilling.

What's in a Label?
To choose the right chicken for you, know what the words on your bird mean. Here, the U.S. Department of Agriculture’s definitions.

• Natural No artificial ingredients were added during processing, but the chicken may have been fed antibiotics when ill.

• Organic Raised in cage-free sheds without antibiotics, the chicken was fed grains grown without synthetic fertilizers or pesticides. No artificial ingredients were used during processing.

• Free-range Ideally, this label indicates that the bird was free to roam and eat various grains. By law, however, this claim doesn’t need to be verified, so look for “certified humane,” which ensures the living conditions were above federal standards. Still, the chicken may have been given hormones or antibiotics.

• Kosher The bird was raised and killed without pain under rabbinical supervision according to Jewish dietary laws and hand-salted during processing. Hormones or antibiotics may have been used.

The Lowdown on Chicken Safety
Since chicken can carry bacteria that can make you sick, safe poultry practices are crucial.

by Lauren Smith

• At the Store Place chicken packages on the shelf underneath the shopping cart basket so they won’t touch and cross-contaminate produce, says Christine M. Bruhn, food safety expert and director of the Center for Consumer Research. Bring a plastic bag, and after you pay, put it over your hand, grab the chicken, then pull the chicken into the bag. Place it away from ready-to-eat items.

• When Freezing You can leave it in its packaging for 7 days before freezer burn sets in. Wrap it in plastic if you plan to freeze it up to 6 months. ?

• When Defrosting Put it in the refrigerator the day before or morning of when you’ll be cooking it. (If it gets warmer than 40°F, bacteria could grow.) 

• When Cooking Don’t rinse chicken before cooking it, says Bruhn. “If it does have salmonella, you’ll spread it all over your kitchen sink and on your hands.” Place the chicken in its cooking dish, then wash your hands, countertops and faucet. Scrub the counter with a soapy paper towel and discard. Any bacteria on the meat will be killed by heating it to 165°F (use a meat thermometer).

• With Leftovers Cooked parts can be refrigerated for 2 days; a whole cooked bird, 3 days.

Later!

Loving Life(time)!

Jan

Finally!

At last! A place to keep all my recipes so everyone can have access to them without having to send me an email to get an old one. Some of them will have pictures.....some won't.....but if I make one again I'll be sure to put the pic with the recipe. OR.....if YOU make one that doesn't have a pic.....you can always email it to me and I'll add it.....and will pass along kudo's to you for doing that.

For anyone who doesn't know me.......what I do is go to different websites/emails/cookbooks/blogs.....any place I can find recipes......and if one sounds good, I'll tweak it and try it. If it's a baked/dessert recipe, I make them around my Weight Watchers meetings because my husband doesn't really eat sweets.....and if they're around, I'm eating them until gone!!! If it's 'real food'.....a meal type recipe, Abe & I try them, critique them and then I'll share the recipe.

There is no reason we can't enjoy great tasting food too!!!

Hope anyone looking at this finds a recipe or two or three they like. I have a few personal favorites......like the Carrot Cake......so if you make that please feel free to invite me over for a piece!

Eventually I want to put my 'informational emails' on here.....but not now. I'm ready to get away from the computer for a while!

Peace.

Memorial Day.......Part 1

Hey everyone! Memorial Day is just around the corner and that means it's time to grill!!! The grilling part is pretty easy to figure out as far as eating healthy.....but the sides!!! Mayo mayo and more mayo!!! What I'm going to attempt to do is give you alot (really.....alot!) of smart choices so you can have a BBQ and not stress about points and still have a good time......and surprise your friends and family with some good tasting food that just happens to be WW friendly!

Since there will be quite a few new recipes, I'll be sending this 'stuff' out in multiple emails.....only because I don't know just how much you can put in one single email!

Soooooo......dig out your apron and chef hat and let's go grilling!!!!!

First.....even for those who aren't following WW, go to www.weightwatchers.com and check out the interactive Grill Cheat Sheet....and make sure you have the volume turned up so you can hear the grill sizzling! Click on the items on the grill and you'll get a good idea for the PointsPlus™ values for various foods. While there, you might want to check out the other cheat sheets.

For appetizers.....while you're waiting for everyone to arrive.....make a veggie tray with fat-free Ranch dressing for dipping. Or you could make a watermelon boat with watermelon balls (duh), grapes, strawberries, cantaloupe and honeydew balls.

Here's some condiments/complements you might want to be sure you have on hand for your BBQ: ketchup (or catsup....whatever!), Fat-free mayo, horseradish, mustard, dill pickle relish, dill pickles, lettuce, tomatoes, onions, 2% sliced cheese (versus fat-free....both are 1 PointsPlus™ so go for flavor!), sauerkraut, hot dog chili and cooking spray (like Pam). With the exception of the cooking spray, these are things you might want to put on your burgers and dogs......so let's talk about those first.

Burgers: Boca: All American Flame Grilled = 3 PointsPlus™

                    Original Vegan = 2 PointsPlus™
Morningstar: Grillers Original = 3 PointsPlus™
                 Chipotle Black Bean Burger = 5 PointsPlus™
                 Garden Veggie Patties = 3 PointsPlus™
OR you could have a Portobello Mushroom instead (3 oz.) = 0 PointsPlus™

Hot Dogs: Ball Park Bun Size Smoked White Turkey Franks = 1 PointsPlus™

              Oscar Mayer 98% Fat Free = 1 PointsPlus™
              Hebrew National 97% Fat Free = 1 Pointsplus™

Now for the buns: Nature's Own Double Fiber burger bun = 2 PointsPlus™

                        Nature's Own Double Fiber hotdog bun = 2 PointsPlus™
                        Nature's Own White Wheat burger bun = 3 PointsPlus™
                        Nature's Own White Wheat hotdog bun = 2 PointsPlus™
                        Pepperidge Farm Deli Flat for your burger for 2 PointsPlus™

So here's an example of what you can do: Boca Original Vegan burger on a White Wheat bun with a slice of 2% cheese with mustard, horseradish, lettuce, tomato and onion would only be 6 PointsPlu™s!!! (2 for the 'burger', 3 for the bun and 1 for the cheese.....the rest is 'free')

OR any one of the dogs on a bun with mustard and sauerkraut would only be 3 PointsPlus™.

That was pretty easy, wasn't it! Now on to chicken.

My all-time favorite is Beer Can Chicken!!! But if you don't have a can of beer handy, you can use a can of lemonade or soda.....it's basically to keep the bird moist. Here's how: I have a rack that is made specifically for this....you can get them at WalMart and I've seen them at Lowe's also.....and I have an old round cake pan that I use. Spray the pan and rack with cooking spray (like Pam) to make clean up easier. Take a whole chicken and toss out the neck and giblets (that yucky stuff they stick inside the bird) and wash the bird, inside and out. Open the can of beer, drink half (or pour it down the drain) and put the half full (yes, I'm an optimist) can of beer in the rack and 'sit' the chicken on the can. You can either buy a rub or make one out of whatever spices/herbs you have on hand......get creative!!! Rub the rub (ugh!) all over the outside of the chicken and put some inside also. Put a potato or onion in the neck (to keep the moisture in). Cook on the grill with the cover down at @425 for @ an hour. Do NOT eat the skin because it will add points! PointsPlus value for this will vary according to what part of the bird you eat....please refer to your Pocket Guide or other methods you use for the values. And, if anyone is interested......I have before and after pics of this!

Or you can try this recipe: Balsamic-Dijon Chicken

                                   Makes 4 Servings
                                          1 Serving = 3 PointsPlus™

4 boneless/skinless chicken breasts

1/3 cup Dijon mustard
3 TBSP balsamic vinegar
2 cloves garlic, minced
1/2 tsp dried thyme or basil

1. Place chicken in a large resealable bag in a shallow dish; set aside.
2. For marinade: In a small bowl, stir together mustard, balsamic vinegar, garlic and thyme (or basil). Pour over chicken. Seal bag, turn to coat chicken (like Shake & Bake!). Marinate in the refrigerator 4 - 24 hours, turning occasionally.
3. Drain chicken; reserving marinade. Place chicken on grill sprayed with non-stick cooking spray (like Pam) over medium heat/coals. Grill @7 minutes; brushing occasionally with reserved marinade. Turn chicken, brush again, grill 5 - 8 minutes more.

NOTE: If you don't have balsamic vinegar: 3 TBSP cider or red wine vinegar and 1 1/2 tsp Splenda granulated

OR you could simply spray the grill with non-stick spray and grill the boneless/skinless chicken breasts and use whatever spices/herbs you have on hand for 3 PointsPlus™.

Now on to Part Two......3 different coleslaw recipes.

Later!

Loving Life(time)!
Jan

Memorial Day.....Part 2......Cole Slaw

Okay....now on to Coleslaw!!!

I have 3 different coleslaw recipes for you to choose from.

SIMPLE COLESLAW

Makes 12 Servings

1 Serving = @1 Cup = 1 PointsPlus™

1 small head (2 lbs) green or red cabbage, thinly sliced (@14 cups)

1 small red onion, thinly sliced
6 TBSP red wine vinegar
3 TBSP Extra Virgin Olive Oil
1/2 tsp salt
freshly ground black pepper (to your own taste)

In a large bowl, combine the cabbage and onion. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Drizzle the dressing over the veggies. Toss to mix.

CONFETTI COLESLAW

Makes 16 Servings

1 Serving = 1/2 Cup = 1 PointsPlus™

1/2 cup fat-free mayonnaise

2 TBSP white wine vinegar
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1 1/2 cups shredded carrots
1 EACH red and yellow bell peppers, cut into thin strips
1/2 cup thinly sliced scallions

In a large bowl, whisk together mayonnaise, vinegar, mustard, salt and pepper. Add cabbage, carrots, bell peppers and scallions, tossing to combine. Refrigerate until ready to serve.

KFC COLESLAW CLONE

Makes 6 Servings

1 Serving = 1 Cup = 1 PointsPlus™

8 cups cabbage, finely chopped
1/4 cup carrot, finely chopped
2 TBSP onion, minced
1/3 cup Splenda granulated
1/2 tsp salt
1/8 tsp pepper
1/4 cup fat-free milk
1/2 cup fat-free mayonnaise
1/4 cup buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice

Be sure the cabbage and carrots are chopped up into very fine pieces, about the size of rice. Using a food processor will make this easier.

Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion. Mix well. Cover and refrigerate for at least 2 hours before serving.

Next stop......Potato Salad! YUM

Later!

Loving Life(time)!
Jan

Memorial Day......Part 3......Potato Salads

And now here are three different Potato Salad recipes for you to choose from.

AMERICAN POTATO SALAD

Makes 8 Servings

1 Serving = 3/4 Cup = 3 PointsPlus™

2 lbs Yukon Gold potatoes, peeled, cut into 1-inch chunks

2 medium eggs, hard-boiled

2 tsp apple cider vinegar

1/2 cup plain fat-free yogurt, Greek-style recommended

1/4 cup fat-free mayonnaise

3 TBSP Vlasic Sweet Relish (No Sugar Added) or a similar product

1 1/2 tsp Splenda granulated

1/2 tsp table salt

1/2 tsp freshly ground black pepper

1/2 cup celery, diced

1/3 cup red onion, chopped

Put potatoes in a large saucepan and cover with 2 inches of water; bring to a boil. Reduce heat and simmer, until potatoes are fork-tender, about 7 - 9 minutes; drain and cool slightly.

Meanwhile, in a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth. Add yogurt, mayonnaise, Splenda, salt and pepper; stir until blended.

Add potatoes, celery and onion; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled.

OLD-FASHIONED POTATO SALAD

Makes 24 Servings

1 Serving = 1/2 cup = 3 PointsPlus™

4 lbs red potatoes, scrubbed, cut into 3/4-inch chunks

1/3 cup cider vinegar

1 1/2 tsp salt

1/2 tsp pepper

3/4 cup light mayonnaise

1/2 cup fat-free sour cream

1 TBSP Dijon mustard

6 hard-cooked medium eggs, coarsely chopped

3 stalks celery, diced

1/2 cup chopped red onion

1/4 cup chopped flat-leaf parsley

In a large pot, cover potatoes with water. Bring to a boil. Reduce heat and cook 12 to 15 minutes or until tender; drain. Toss warm potatoes with vinegar, salt and pepper. Cool to room temperature.

In a large bowl, whisk together mayonnaise, sour cream and mustard. Add potatoes, eggs, celery, onion and parsley, tossing gently to combine. Refrigerate until ready to serve.

CLASSIC POTATO SALAD

Makes 8 Servings

1 Serving = 1/2 Cup = 3 PointsPlus™

2 1/2 lbs red potatoes, cut into cubes

1 medium hard boiled egg, chopped

1/2 cup fat free mayonnaise

1/2 cup fat free sour cream

2 TBSP spicy brown mustard

4 green onions, sliced

3 stalks celery, sliced

Salt and pepper to taste

Bring a large pot of water to a boil. Add potatoes and cook for 15 - 20 minutes or until tender. Drain and cool.

In a large bowl, combine chopped potatoes and eggs. Add mayonnaise, sour cream, mustard, green onion and celery.

Add salt and pepper to taste and mix well. For best taste, cover and refrigerate for several hours or overnight.

Next.....macaroni salad, green bean salad.....and a few other things.

Later!

Loving Life(time)!

Jan

Memorial Day....Part 4.....Macaroni Salad

Ok.....this is the end of the story!

CLASSIC MACARONI SALAD

Makes 8 Servings

1 Serving = 2/3 Cup = 3 PointsPlus™

8 oz. uncooked macaroni, elbow-variety

1/8 tsp table salt, or to taste (for cooking pasta)

1/2 cup fat free mayonnaise

1 TBSP red wine vinegar

1 tsp Dijon mustard

1/2 tsp garlic powder

1 cup celery, chopped

1/3 cup red onion, finely chopped

2 TBSP parsley, fresh, chopped

1/4 tsp table salt, or to taste

1/8 tsp black pepper, freshly ground, or to taste

Cook macaroni in salted water according to package directions; drain and transfer to a large bowl.

Meanwhile, in a medium bowl, whisk together mayonnaise, vinegar, mustard and garlic powder; stir mixture into cooked macaroni. Fold in celery, onion and parsley; season to taste with salt and pepper. Serve warm or chilled.

GREEN BEAN SALAD

Makes 6 Servings

1 Serving = 3/4 Cup = 0 PointsPlus™

12 oz. fresh green beans, trimmed

8 oz. yellow and/or red cherry tomatoes, halved

1/2 of a small red onion, thinly sliced

Basil-Tomato Vinaigrette (to follow)

In a medium saucepan, cook green beans, covered, in a small amount of boiling, lightly salted water, about 8 minutes or just until crisp-tender. Drain, rinse with cold water and drain again.

In a large bowl, combine beans, cherry tomato halves and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before serving.

BASIL-TOMATO VINAIGRETTE: In a small bowl, stir together 1/3 cup snipped fresh basil, 3 TBSP red wine vinegar, 2 TBSP snipped dried tomatoes*, 1 TBSP olive oil, 2 cloves minced garlic, 1/4 tsp salt and 1/5 tsp pepper. Makes @ 2/3 cup.

*Tip: to soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes, drain well.

TOMATO CUCUMBER SALAD

Makes 4 Servings

1 Serving = 0 PointsPlus™

4 small tomatoes, thinly sliced

2 small cucumbers, thinly sliced

1 small red onion, thinly sliced

1/2 cup Kraft Free Zesty Italian Dressing

Arrange veggies on a serving plate. Drizzle with dressing.

WHAT!!!!! No baked beans???? C'mon! You have just prepared an awesome WW friendly feast! Give yourself a break and open up a can of Bush's Grillin' Beans....the Black Bean Fiesta variety. One serving is 1/2 cup is 3 PointsPlus.

And for a fun, easy dessert.....

CHOCOLATE YOGURT POPS

Makes 4 servings

1 Serving = 1 Pop = 1 PointsPlus™

1 8-oz container plain non-fat yogurt

1/4 cup sugar-free cocoa mix

1/4 cup Splenda granulated

4 popsicle sticks

4 3-oz paper cups

Mix all ingredients in a small mixing bowl. Spoon mixture into 4 paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze for @3 hours or until solid. Peel away cups before serving.

There ya have it folks! And now I think I'll go soak my fingers in some nice warm water! LOL

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ values for the recipes in these 4 Memorial Day pages were calculated by me (Jan Gomes) and is not an endorsement or approval of these recipes by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!

Jan