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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. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Thursday, January 5, 2012

Barley-Asparagus "Risotto" With Balsamic Vinegar
















BARLEY-ASPARAGUS "RISOTTO" WITH BALSAMIC VINEGAR
Makes 6 Servings (@1 cup/serving)
1 serving = 4 PointsPlus™


2 tsp olive oil
1 medium onion, minced
1 cup uncooked barley (use the quick-cooking pearl variety)
3 cups fat-free chicken or vegetable broth
1/2 pounds asparagus trimmed and cut into 2-inch pieces
1/4 cup chives, fresh, sliced
1 1/2 tsp balsamic vinegar
1/8 tsp table salt
1/8 tsp black pepper
2 TBSP grated Parmesan cheese
Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring about 1 minute more.
Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt & pepper. Sprinkle with cheese and serve.
MY SPIN: When I made this, where it says to add broth and cook for 8 minutes......I cooked it a little longer than that so more of the liquid would be absorbed by the barley. If you don't have balsamic vinegar: stir together 3 TBSP cider or red wine vinegar and 1 1/2 tsp Splenda Granulated.

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.*

Enjoy!!!

Later!
Loving Life(time)!
Jan
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2 comments:

  1. SarahMarch 23, 2012 at 10:31 AM

    Thanks Jan for participating in our latest Blog Hop! Remember, voting starts Monday at midnight, CST. So spread the word! ;) http://bit.ly/yH4w70

    Sarah @ RecipeLion

    ReplyDelete
  2. JudyMarch 29, 2012 at 8:57 AM

    Yum! Can't wait to try this!

    ReplyDelete

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