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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

Pot Luck WW Meeting

Hey everyone! A couple of weeks ago I tried an experiment with my Tuesday meeting in Spring City. We did a Pot Luck Meeting.....had our usual weigh-in and meeting and then a little 'social half hour' of lots of yumminess. So I thought I'd share the goodness with everyone....and give kudos where they're due!!

APPLE AND CARROT SALAD
Presented By Fran H.
Serves 8
1 Serving = 3/4 Cup = 2 PointsPlus™

1 large red apple, cored, thinly sliced & then cut into matchsticks
1 large green apple, cored, thinly sliced & then cut into matchsticks
1 1/2 TBSP fresh lemon juice, or less to taste
3 cups matchstick-cut carrots (many stores sell these precut)
1/4 cup chopped chives
1 TBSP olive oil
1 tsp sugar
1/2 tsp table salt
1/4 tsp ground black pepper, or more to taste
2 oz. feta cheese, French-variety suggested, crumbled

Place apples in a large bowl & toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper & cheese; toss to mix thoroughly.


CHICKEN PASTA PRIMAVERA
Presented by Connie H.
Makes 4 Servings
1 Serving = 7 PointsPlus™

1 can Cannellini beans, drained
1/2 cup skim milk
salt & pepper to taste
Other spices to your taste
1 cup cooked chicken, cubed
4 cups stir-fry veggies (Connie used PictSweet frozen Chinese seasoned stir fry veggies)
2 cups cooked pasta (I think bowties or wagon wheels would be fun!)
2 TBSP grated Parmesan cheese

Place the beans, milk, salt & pepper and other spices of your choice in a blender. Blend to a creamy-ish consistency.

Heat veggies in a non-stick pan.

Combine all ingredients in an 8x8-inch baking/casserole dish. Top with grated cheese.

Place dish in microwave or oven to desired warmth.

***** Connie H. also had the forethought to bring diet colas for all of us! Thanx Connie!!! *****


CHOCOLATE CUPCAKES
Presented by Evie M.
Makes 24 Cupcakes
1 Cupcake = 2 PointsPlus™

1 box Devil's food cake mix, sugar-free
8 oz. (1 cup) plain Greek yogurt, reduced fat
1 cup water

Mix all ingredients. Bake cupcakes according to box instructions.


KRUSTEAZ FAT FREE CRANBERRY ORANGE MUFFINS
Presented by Pat D.
Makes 12 Muffins
1 Muffin = 3 PointsPlus™

1 Box Krusteaz FF Cranberry Orange Muffin Mix
1 cup water

Mix & bake according to package.

***** This just goes to show.....goodies DO come in box mixes! These muffins were scrumptious!! *****



BLACK BEAN BROWNIES
Presented by Sue C.
Makes 24 Servings
1 serving = 0 PointsPlus™

1 box Betty Crocker Low-Fat Brownie Mix
1 15-oz can black beans, rinsed and drained
1 cup water

Preheat oven to 350 degrees.

Puree the black beans and water until smooth. Stir into the brownie mix until combined.

Spray a 9x13-inch pan or a 24 muffin tin (mini muffins) with non-stick spray. Bake 25 - 27 minutes or until a wooden toothpick comes out clean.

Cool completely. Cut into 24 pieces or pop out of the muffin pan.

Comes out more like a dense cake than brownies.

***** Sue didn't cook hers the entire 25 - 27 minutes and they came out so ooey-gooey delicious!!! *****


NUTTY CARROT CAKE BARS
Presented by Me!
Makes 12 Bars
1 Bar = 2 PointsPlus™

Non-stick spray
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup Splenda granulated
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/8 tsp salt
1 cup finely shredded carrots
3/4 cup chopped nuts
1/3 cup fat-free egg substitute
1/4 cup unsweetened applesauce
1/4 cup fat-free skim milk

Preheat oven to 350 degrees. Line a 9x9x2-inch baking pan with foil, extending over the edges of the pan. Lightly coat foil with spray. Set aside.

In a medium bowl, combine the flours, Splenda, pumpkin pie spice, baking powder and salt. Add carrots, nuts, egg substitute, applesauce and milk. Stir just until combined. Spread evenly in prepared pan.

Bake for 15 - 18 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan on wire rack. Turn out onto serving plate and cut into 12 pieces.

***** An alternate way to 'serve' this would be to use 1/2 cup of the nuts in the batter. Once cooled and cut into 12 pieces, serve with a dollop of Fat-Free Cool Whip with the remaining nuts sprinkled on top. *****

NOTE:  I was very happy with this experiment and everyone seemed to enjoy it also. The recipes came from many different sources! This proves you can have yummy stuff and still stay on plan!!!

Hope you all enjoy these recipes as much as we did!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ values for these recipe 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

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