Dishwasher Recall

 

 

Chez Jan is temporarily closed.



Why you (didn't) ask? Because, after owning my dishwasher for FIVE years, GE has finally decided to recall it. If I use it, I might burn my house down. So off to Fred's (a discount store) I trekked to buy my latest 'kitchen gadget'......

 

So you can see, I'm washing dishes by hand until it gets fixed. The part was delivered the day after I called them. They won't be here until September 5th.....some time between 8AM & 5PM. Gotta love that appointment time!

And why does it seem that everyone wants to come visit us when I don't have a dishwasher? Last week we had company come on Thursday and they left on Friday. Then we had more company on Saturday and they stayed until Monday. Tomorrow we're having more company and I'm not sure if they're staying until Sunday or Monday (since it's Labor Day weekend).

September 5th is next Wednesday. Thinking I'll definitely be in the mood for some Kitchen Therapy on September 6th!

Later!
Loving Life(time)!
Jan

Lemon Berry Tart

I have been hunting for a tart pan for what seems an eternity.....and I finally got one last Saturday. Then I had to decide whether to make an apple, peach or blueberry tart. Blueberry (obviously) won. These pictures are what I made, but I've tweaked the recipe even more to make it 'fit' the 11" tart pan. The way I made it....it's really good. And it'll probably be even better after I let it chill in the fridge like it's supposed to, but I was impatient and HAD to taste it! I will definitely make this again....it's just that good!

LEMON BERRY TART

Makes 12 Servings

1 Serving = 4 PointsPlus™

CRUST:

14 sheets of reduced fat graham crackers, smashed into crumbs
1/2 cup melted light butter
3 TBSP Splenda granulated

Preheat oven to 350º. Spray an 11” tart pan.

Mix all ingredients together. Press into the bottom and slightly up the side of the tart pan. Bake for 10 minutes. Cool completely.

LEMON FILLING:

3 TBSP corn starch
3 TBSP all purpose flour
pinch of salt
3/4 cup Splenda granulated
3/4 cup fat-free egg substitute
zest of 1 large lemon
juice of 1 large lemon
1 cup water
1 1/2 TBSP butter

In a medium saucepan, combine corn starch, flour, salt & Splenda. Pour in the water and stir constantly over medium-low heat until it comes to a slow boil. Remove pan from heat and reduce to low. Pour 1/2 cup of this mixture into the egg substitute while whisking constantly. Pour this back into the saucepan, whisking constantly. Return saucepan to the stove and cook for an additional 3 minutes, stirring constantly. Remove from heat and stir in the lemon zest and juice. Whisk in the butter in 2 pieces.

Allow filling to cool to warm before pouring into the baked crust and then cool completely.

BLUEBERRY TOPPING:

4 cups fresh or frozen blueberries
3/4 cup Splenda granulated
1/4 cup water
2 rounded TBSP corn starch

Bring the berries and Splenda to a gentle boil.

Mix the corn starch with the water and add slowly to the boiling berry mixture, stirring constantly. Boil gently for 1 minute, stirring constantly.

Cool and pour over lemon layer.

Chill for a couple of hours before serving.

MY SPIN: When I say to let it cool.....I mean let it cool! LOL

This is what happens when you don't let it chill for a couple hours.....it looks 'runny' but is still yummy!

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

Apple Chops

I thought it was about time to share some 'real food' with you......but still have fruit in it.  I have alot of apples, so this just made sense. This is very tasty and the chops came out very tender and juicy.

APPLE CHOPS

Makes 4 Servings

1 Serving = 6 PointsPlus™

2 TBSP olive oil
1/2 cup chopped onion
4 (1/2” thick) pork chops
1/2 tsp salt
pepper to taste
2 apples (peeled, cored & sliced)
2 TBSP brown sugar
1/2 tsp ground mustard
1/8 tsp ground cloves
3/4 cup hot water

Preheat oven to 375º.

Heat oil in a large skillet. Saute onions in oil for 1 minute or until tender. Remove onions and set aside. Brown chops on both sides (to your liking).

Place chops in an 8 x 11 inch baking dish and sprinkle with salt & pepper. Cover chops with apples and cooked onions.

In a small bowl, combine the brown sugar, mustard, cloves and water. Pour over chops. Cover with foil and bake 35 – 40 minutes.

MY SPIN: The next time I make these I'll only use 1/2 cup of hot water and maybe take the foil off for the last 5 minutes. I didn't want to brown the chops too much because I didn't want them to get dry. And I like onions, so I might use more than just 1/2 cup.

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

Peach and Blueberry Ramees

PEACH AND BLUEBERRY RAMEES

Makes 6 Ramekins

1 Ramekin = 5 PointsPlus™

Fruit Filling:
2 lbs. firm peaches (6 – 8 peaches)
zest from 1 lemon
juice from 1 lemon                                            
1/2 cup Splenda granulated
1/4 cup all-purpsoe flour
1 cup fresh blueberries

Topping:
1 cup all-purpose flour
1/2 cup Splenda granulated
1/4 cup light brown sugar, lightly packed
1/2 tsp salt
1/4 tsp cinnamon
8 TBSP (1 stick) cold light butter, diced



You will need 6 (5 oz.) ramekins for this recipe.

Preheat oven to 350º.

Peel and pit peaches; slice into thick wedges. Place in a large bowl. Add lemon zest and juice, Splenda and flour. Toss well. Gently mix in blueberries. Allow to sit for 5 minutes. Spoon into ramekins.

For the topping: Combine all the ingredients in a bowl and mix on low until combined. 'Spread' evenly over the fruit.

Place the ramekins on a sheet pan lined with parchment paper. Bake 40 – 45 minutes until the tops are lightly browned and the juices are bubbly.

Serve warm or at room temperature.

MY SPIN: I did NOT put the salt in and it turned out just fine! This can be served 'as is' or with a dollop of fat-free whipped topping (which wouldn't add PointsPlus™).

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

Fruit-Filled Layered Angel Dessert

I could call this Spring City Pot Luck Meeting Part 2, but I won't! Jan P. is a member of my Tuesday night WW meeting. The night we did the Pot Luck Meeting, she had a family function to attend and was so disappointed that she couldn't make the meeting. But.....much to our surprise and pleasure, Jan brought her dessert to last Tuesday's meeting!!! Yay Jan P!!!!! I would definitely make this.....it was soooo good!!!!

FRUIT-FILLED LAYERED ANGEL DESSERT

Presented by Jan P.

Makes 12 Servings

1 Serving = 4 PointsPlus™

1 pkg white angel food cake mix
1 pkg (3 1/2 oz) vanilla sugar-free pudding mix
2 cups skim milk
1 (8 oz) container Cool Whip Lite
1 pint strawberries, cut into quarters
2 kiwi fruit, peeled and sliced

Bake cake and cool. Tear cake into 1-inch pieces.

Prepare pudding mix with skim milk. Fold in Cool Whip but reserve some for the top for garnish.

Place 1/3 of the cake pieces in bottom of trifle dish, then 1/3 of the pudding, then strawberries, then cake, pudding, fruit, etc. (layering) until all are used. Put the kiwi slices along the sides as you're layering the other ingredients.

Jan P. says: “If desired, you can add other fruits, such as blueberries, raspberries, etc. I did in this.”

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by Jan P. 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

Spring City Potluck WW Meeting

Last week's WW subject was all about Recipes. There is no better way to 'discuss' making healthy dishes than sampling them! And so we did. Everyone made and brought in a truly delicious dish to share. Basically, we had dinner together and it was wonderful! If anyone had walked into that room and saw, smelled and sampled that food they'd have NO idea it was WW friendly. I thank each of you from the top, middle & bottom of my heart for making that such a fun......and yummy..... meeting! Here are all the recipes and pics of the dinner we shared.

SPRING CITY 

POTLUCK WW MEETING

August 7, 2012

CHICKPEA & FETA SALAD

Presented by Aliceann M.

Makes 6 Servings

1 Serving = 1/2 Cup = 4 PointsPlus™



2 cups canned chickpeas, rinsed & drained

2 garlic cloves, or less to taste, finely minced
2 TBSP uncooked, thinly sliced scallions
1/2 large sweet red pepper, diced
2 TBSP fresh, finely minced parsley
9 large black or green olives, pitted & chopped
1/2 cup crumbled feta cheese
1 TBSP olive oil
3 TBSP fresh lemon juice
1/8 tsp freshly green black pepper, or to taste
1 tsp lemon zest, for garnish

In a medium bowl, combine chicipeas, garlic, scallions, red pepper, parsley, olives & feta cheese; toss to combine.

In a small bowl, whisk together oil & lemon juice; pour over chickpea mixture & season to taste with black pepper. Garnish with lemon zest; serve.

TORTELLINI SALAD

Presented by Connie H.

Makes 15 Servings

1 Serving = 1 cup = 3 PointsPlus™

1 bag tri-color tortellini filled with cheese

1 bag PictSweet frozen Chinese Seasoned Vegetables
1 cup of grape or cherry tomatoes, halved
1/2 cup Balsamic Viniagrette low-cal dressing (pour off half of the oil on the top)
2 TBSP lemon juice (optional)
1/2 cup diced spinach (optional)

Cook tortellini for 3 to 5 mnutes in boiling. (If boxed tortellini is used, follow directions on package.) Rinse & set aside.

Rinse frozen vegetables in a collander with cold water. Drain.

Mix all ingredients in a large bowl. Chill until served.

Connie says: I also have used bow tie pasta and cubed chicken instead of the cheese tortellini. You can also use Italian dressing, extra virgin olive oil and spices if you prefer. PointsPlus™ will vary by the brands used.

LOW FAT MACARONI & CHEESE

With a Side of Fresh Tomatoes Wedges

Presented by Gayla E.

Makes 4 Servings

1 Serving = 3/4 Cup = 7 PointsPlus™

1 cup fat-free milk

1 1/4 cups shredded reduced-fat cheddar cheese
2/3 cup fat-free cottage cheese
3 TBSP all-purpose flour
Pepper to taste
2 1/2 cups cooked elbow macaroni
1 TBSP grated onion (optional)
Paprika

In a blender or food processor, combine milk, cheese, flour & pepper. Cover & process until creamy. Pour into bowl; stir in macaroni & onion.

Transfer to a 1 1/2 quart baking dish coated with cooking spray. Ssprinkle with paprika. Bake, uncovered, at 350º for 1 hour or until heated through.

BANANA PUDDING

Presented by Jill A.

Makes 12 Servings

1 Serving = 1/2 Cup = 1 PointsPlus™

2 boxes Jell-O sugar-free/fat-free banana pudding & pie filling
6 cups fat-free milk
Vanilla wafers as a garnish

Prepare pudding per package in a large bowl. Garnish with vanilla wafers. Refrigerate & serve.

OATMEAL-RAISIN BITES

Presented by Rusty F.

Makes 40 Servings

1 Serving = 1 Cookie = 2 PointsPlus™

1 1/2 cups rolled oats
3/4 cup whole-grain wheat flour
1/2 tsp baking powder
1/4 tsp table salt
1/2 tsp ground cinnamon
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 tsp vanilla extract
1 cup raisins, chopped

Preheat oven to 350º.

In a medium bowl, combine oats, flour, baking powder, salt & cinnamon; set aside. Using an electric mixer, cream butter & both sugars until incorporated. Add egg & vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.

Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1 inch apart. Bake 9 – 10 minutes for chewy cookies or 11 – 12 minutes for crispy cookies. Remove from oven & let cookies rest about 2 minutes, then remove to wire rack to cool completely.

GRILLED CHICKEN BREASTS

Presented by Vicki P.

1 Serving = @3 Ounces (1/2 breast) = 3 PointsPlus™

Vicki says: Here is the recipe for the grilled chicken. I usually tenderize the breast because the pieces are so thick.

Place 1 lb of skinless chicken breast into Ziploc bag. Add 8oz of pineapple juice (no sugar added) and about 2-3 tablespoons of soy sauce (low sodium) depending on taste. Let marinate in refrigerator for approximately 4 hours. Remove from bag shaking excess off. Place on grill and cook on low. There will be sugar on the outside from the pineapple juice so the chicken will turn a little brown when the sugar caramelizes. ENJOY

I made the Pumpkin Bars recipe that's already on here:



http://tweakedatchezjan.blogspot.com/2012/03/pumpkin-bars.html

Let's eat!!!!

                

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for these recipes were calculated by me (Jan Gomes) OR Weight Watchers or the participating members and is not an endorsement or approval of these recipes by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark, UNLESS it's a Weight Watchers recipe (Aliceann's and Rusty's) ***

Later!

Loving Life(time)!
Jan

Apple Cinnamon Chip Muffins

APPLE CINNAMON CHIP MUFFINS

Makes 12 Muffins

1 Muffin = 4 PointsPlus™

MUFFINS:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup light butter, softened
1 cup Splenda granulated
1/2 cup fat-free egg sibstitute
1/4 tsp vanilla
1/3 cup unsweetened applesauce
1 1/2 cups apples, peeled, cored & chopped
1/4 cup cinnamon chips

TOPPING:

1/3 cup packed brown sugar
1 TBSP all-purpose flour
1/8 tsp ground cinnamon
1 TBSP light butter

Preheat oven to 375º. Spray a 12 cup muffin pan.

In a medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, beat together butter, Splenda and egg substitute until 'smooth'.

Mix in vanilla and applesauce. Stir in apples and gradually blend in the flour mixture.

Fold in the cinnamon chips. Spoon into sprayed muffin pan.

In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Allow to sit for 5 minutes before removing the muffins from the pan. Cool on a wire rack.



MY SPIN: No matter how I try.....my topping never comes out to where it will 'crumble' and be able to 'sprinkle'.....so the next time I make these, I'm going to make about half of the topping and just put a 'dollop' on top of each muffin before baking. I might even put 2 cups of apples in it.

These are the cinnamon 'chips' I used.

Yummmmm!!!!!



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