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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!!!

Friday, January 6, 2012

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

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

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

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.

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.

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

Loving Life(time)!

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