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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!!!

Sunday, September 23, 2012

Baked Pumpkin Pudding

Welcome to the first full day of Fall.....or Autumn.....whichever you prefer! To me, this season means apples and pumpkins. So here is the first 'official' recipe from me using pumpkin......even tho I think pumpkin anything is appropriate any season!

BAKED PUMPKIN PUDDING
Makes 4 Servings
1 Serving = 4 PointsPlus™


Cooking spray
1 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup fat-free milk
1/3 cup packed brown sugar
2 egg whites, lightly beaten OR 6 TBSP liquid egg whites
1/2 tsp pumpkin pie spice
2 TBSP quick-cooking oats
1 TBSP packed brown sugar
1 TBSP light butter, softened
1 TBSP chopped walnuts



Preheat oven to 350º. Spray 4 ramekins. Place ramekins in a 2 quart square baking dish; set aside.


In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites and pumpkin pie spice. Divide equally among the ramekins.



In a small bowl, combine oats, 1 TBSP brown sugar, butter & chopped walnuts. Mix together with a fork until crumbly. Sprinkle on pumpkin.


 
Place baking dish on a rack in the oven. Pour 1” boiling water into the dish. Bake uncovered for 45 minutes.


Carefully remove the ramekins from the water. Cool at least 15 minutes before serving.


MY SPIN: I think the next time I make this I'll let it bake for an additional 5 minutes....just because.

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


Friday, September 21, 2012

Apple Oatmeal Muffins


It's apple season!!!!! I don't know about you, but I can't find enough recipes for apples. I love them!  I just made these this morning and they're so good. The original recipe didn't call for apples but I thought they'd be a great addition.....and I was right!


APPLE OATMEAL MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus™


1 cup quick-cooking oats
1 cup low-fat buttermilk
1/4 cup fat-free egg substitute
1/2 cup packed brown sugar
1/4 cup light butter, melted
1 apple, cored/peeled/chopped
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
All of the ingredients except for the apple which was an afterthought.

Preheat oven to 400º. Spray muffin pan. Set aside.

Mix oats and buttermilk in a large bowl. Allow to rest for 15 minutes.





 
In a small bowl, combine egg substitute, brown sugar and melted butter. Add this mixture as well as the chopped apple to the oat mixture.
 
 


 



 

In a medium bowl, combine flour, baking powder, baking soda, cimmanon and salt. Stir this into the oat mixture until just combined.


Fill each muffin 'cup' 3/4 full.



Bake for @18 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.


Cool in muffin pan for 10 minutes; remove from pan to a rack to cool completely.

Mine!
 
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

Eggplant Parmesan

Wait a minute! There is NO parmesan in this recipe! I guess I should rename it Eggplant Mozzarella. And I was so excited to be making this that I almost forgot to take pictures. This recipe is so easy......but looks like it took you forever to make. You could really impress people with your awesome cooking skills with this. Go ahead....I won't tell!

EGGPLANT PARMESAN
Makes 4 Servings
1 Serving = 4 PointsPlus™


 
1 large eggplant, peeled & sliced
1/2 cup fat-free egg substitute
1/2 cup Italian seasoned bread crumbs
1 1/2 cups marinara sauce
1 cup fat-free mozzarella cheese, shredded
1/2 tsp dried basil

Preheat oven to 350º. Spray cookie sheet; set aside.

Dip eggplant slices in egg substitute and then bread crumbs. Place on cookie sheet. Cook for 5 minutes on each side.

Meanwhile, in a 13x9” baking dish, pour just enough marinara sauce to cover the bottom. Place the eggplant slices on this and pour more marinara sauce over the eggplant slices. Sprinkle with mozzarella cheese.









Bake @30 minutes covered; remove cover and bake until cheese gets a little golden brown.
 
My plate with whole wheat pasta. I did go back for another piece of the eggplant!

MY SPIN: This is one of those recipes where the PointsPlus™ value is approximate......depends on how much of the sauce/cheese you get on your plate!

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







Crockpot Cherry 'Cobbler'

This recipe comes from a very dear friend of ours named Sandy.  I 'tweaked' it by using the sugar-free pie filling and cake mix and using light butter. This stuff is sweet! Even using sugar-free!  So if you have a sweet tooth, this is the dessert for you.  I think it comes out more like a 'dump cake' than a cobbler tho. And just think of the different pie fillings you could use.......

CROCKPOT CHERRY 'COBBLER'
Makes 6 Servings @ 6 PointsPlus™
OR
Makes 8 Servings @ 5 PointsPlus™


1 (21 oz.) can sugar-free cherry pie filling
1 box sugar-free yellow cake mix
1/2 cup (1 stick) butter, melted
1/3 cup chopped walnuts
1 TBSP vanilla



Pour pie filling into the crockpot.


In a medium bowl, mix together cake mix, butter and vanilla. (This becomes like a dough.)
 
 

Crumble this over the pie filling. Sprinkle with nuts.


Cover and cook on low for 3 – 4 hours OR on high for 2 hours.


MY SPIN: You'll only really use half of the cake mix mixture (yes, I meant to say that) so you can either half it before using or do like I'm doing......I have the other half in the freezer, hoping it will thaw out ok and I can make another one!

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

Tuesday, September 18, 2012

Black Bean Brownies

This is an 'old standy-by' recipe for we WWers. I like to make it for non-WWers and not tell them the ingredients until AFTER they've eaten one and raved about how delicious and moist and chocolatey it is!  This recipe is already on here.......in a Pot Luck meeting post....but I wanted to make it easier to find since alot of people ask about it.  I dusted it off and made these today to bring to my WW meeting to help celebrate one of the members reaching her Lifetime status! Wooooo Hooooo!!!!

BLACK BEAN BROWNIES
Makes 30 Servings
1 Serving = 1 PointPlus™
 

1 (19.5 oz.) box Pillsbury Family Size Chocolate Fudge Brownie Mix
1 (15 oz.) can of black beans (unseasoned), rinsed and drained
1 cup of water



Preheat oven to 350º. Spray a 13x9” baking pan OR mini muffin pan. Set aside.

Puree black beans with the cup of water until smooth.
 







 

Stir in brownie mix until combined.
 








 

 
Pour mix into baking or muffin pan and bake 27 – 29 minutes.
 
 

Cool completely.

If using the 13x9” baking pan, cut into 30 pieces. If using the mini muffin pan, it will make 24 in the first batch and then you'll have to make the second batch of 6.
 
 

MY SPIN: For some reason, it's getting hard for me to find the Sugar Free brownie mix around here which is why this has a PointsPlus™ value. If you CAN find the SF mix, it will be a smaller box and will make 24 servings.

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

Monday, September 17, 2012

Pumpkin Muffins

Fall.....or Autumn.....is next Saturday. But who needs to wait for All Things Pumpkin? Certainly NOT me! I love pumpkin. Next to cinnamon, it's my favorite ingredient. Since it's a rainy day and I can't go outside to play, I thought I'd 'kick off' pumpkin season with these easy little muffins.  
 

PUMPKIN MUFFINS
Makes 12 Muffins
1 Muffin = 1 PointsPlus™

 
1/2 cup white whole wheat flour
3/4 cup all-purpose flour
3/4 cup Splenda granulated
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups pure pumpkin puree (NOT pumpkin pie filling)
2 TBSP unsweetened applesauce
2 large egg whites OR 6 TBSP liquid egg whites
1 1/2 tsp vanilla



Preheat oven to 350º. Line muffin pan with paper liners and lightly spray the papers. Set aside.
 
 

In a medium bowl, whisk together both flours, Splenda, baking soda, pumpkin pie spice, nutmeg, cinnamon and salt. Set aside.
 
 

In a large bowl, mix pumpkin, applesauce, egg whites and vanilla with an electric mixer on medium speed until combined.
 
 
Gradually add flour mixture to the wet mixture using an electric mixer on low speed until combined.
 
 

Pour into muffin pan.
 
 
Bake on center rack for 26 – 28 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.
 
 

Cool on rack in muffin pan for 15 minutes and then remove muffins from pan to continue cooling on the rack.

MY SPIN: I would just spray the muffin pan and forget about the papers.

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

Navy Bean Soup

It's always soup weather!  I made a ham and had lots of leftovers. This is just one of the ways to use up leftovers. This is very easy to make, not fancy......but oh so good!

NAVY BEAN SOUP
Makes @8 1-cup Servings
1 Serving = @5 PointsPlus™


 
1 lb bag of dried navy beans, rinsed
1 lb carrots, peeled and sliced into bite-size pieces
1 onion, chopped
4 bay leaves
salt & pepper to taste
1 ham bone PLUS @2 cups of cut up ham
water

Place ham bone in a stock pot.
 
 
 
Put all the rest of the ingredients in the pot.  Add enough water to cover them. Simmer for @3 hours, covered.
 






 
MY SPIN: This is one of those recipes where it's kind of hard to figure the PointsPlus™ exactly because of the amount of ingredients that will actually make it into your bowl.

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