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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

Save-The-Day Stuffing

This is a Hungry-Girl recipe.

Makes 5 Servings
1 Cup = 1 Serving = 2 PointsPlus™

6 slices light bread (40-45 calories each with @2g fiber per slice)
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free egg substitute
1 TBSP light whipped butter or light buttery spread
2 cloves garlic, finely chopped
salt, pepper, rosemary, thyme to taste

For best results, leave bread uncovered at room temperature for a night or two until slightly stale. Otherwise, begin by lightly toasting bread.

Preheat oven to 350 degrees.

Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray and place bread cubes evenly along the bottom of the dish.

In a medium pot combine broth, celery and onion. Cook for 8 minutes over medium heat.

Remove pot from heat, add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering the bread cubes. Mix gently with a fork. Bread cubes should be moist but not saturated (if necessary, add 1 - 2 TBSP water and then mix again).

Cover with foil and cook dish in the oven for 20 minutes.

Remove foil, fluff and rearrange stuffing. Return dish to oven (uncovered) and cook for an additional 15 minutes.


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