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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!!!

Thursday, February 28, 2013

Roasted Chops & Veggies

Part Two of today's Kitchen Therapy.  I posted on Facebook that I hoped this would taste as good as it smelled.....and it did! The UPS guy made a delivery while it was cooking and he asked if I had a plate made for him.....he said it smelled so good! If it was done, I would definitely had made him a plate.  Another delicious, easy dish!

ROASTED CHOPS & VEGGIES
Makes 4 Servings
1 Serving = @7 PointsPlus™
 

2 tsp parsley flakes
1/2 tsp dried marjoram leaves
1/2 tsp dried thyme leaves
1/2 tsp garlic powder
salt & pepper to taste
4 pork chops, 1/2” thick, all visible fat removed
Olive oil cooking spray
6 new red potatoes, cut into quarters
4 ounces mushrooms (cut in half or slices)
1 medium green bell pepper, cut into 1” pieces
1 medium onion, cut into thin wedges
1 medium tomato, cut into 8 wedges


Preheat oven to 425º. Spray 15x10x1” baking pan with cooking spray.

Mix the herbs together. Spray both sides of the chops with cooking spray. Sprinkle with 1 – 1 1/2 tsp of the herb mixture. Place in the corners of the pan.



Mix the potatoes, mushrooms, bell pepper and onion in a large bowl. Spray with cooking spray and stir. Do this 2 or 3 times. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in the center of the pan between the chops.



Bake uncovered @45 minutes. Turn chops and stir veggies. Place tomato wedges over vegetables and bake an additional 10 – 15 minutes.

MY SPIN: I used more than 4 ounces of mushrooms because we like them and it doesn't add any PointsPlus™ values. I used the olive oil cooking spray on the pan but used olive oil in a mister on the chops and the veggies. I think the next time I make this I'll add brussel sprouts to the veggies.

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

Lemon Bars

I might be on a bit of a lemon kick. These bars are so easy to make. My husband doesn't usually try any of my baked goods/dessert recipes, but he did try this one. His reaction was "Lemony". I'm taking that as a good thing since he ate the whole piece!

LEMON BARS
Makes 32 Servings
1 Serving = 2 PointsPlus™


2 1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1 cup light butter, softened
1 cup fat-free egg substitute
1 1/2 cups Splenda granulated
1/2 cup lemon juice
Zest of 1 lemon

Preheat oven to 350º.

In a large bowl, mix together 2 cups of the flour and confectioners' sugar. Cut in the butter. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13-inch baking pan.


 
Bake @20 minutes or until edges start to get golden brown.


In a medium bowl, beat together the remaining 1/4 cup flour, egg substitute, Splenda, lemon juice and zest until combined. Pour the mixture over the baked crust.



Bake another 20 minutes or until the lemon topping has set.


MY SPIN: I used the juice from the lemon I 'zested' and added bottled lemon juice to that to make the 1/2 cup. This can be served as is or your can sprinkle a little confectioners' sugar on top.

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

Sunday, February 24, 2013

No-Bake Lemon Souffle Cheesecake

Not much to say about this except....it's good!!!  Thinking this would be a wonderful little dessert, especially in the warmer weather when we don't want to turn on our ovens.
NO-BAKE LEMON SOUFFLE CHEESECAKE
Makes 8 Servings
1 Serving = 2 PointsPlus™


1 Low-fat Graham Cracker, crushed (@3 TBSP), divided
2/3 cup boiling water
1 (3 oz) package sugar-free lemon gelatin
1 cup 1% milkfat low fat cottage cheese
1 (8 oz) package fat-free cream cheese
1 (8 oz) tub fat-free whipped topping, thawed

Sprinkle half of the graham cracker crumbs onto the side of an 8 or 9-inch springform pan or pie pan that has been sprayed with cooking spray. Set aside.


Add boiling water to gelatin mix in a small bowl; stir for 2 minutes or until completely dissolved. Cool 5 minutes.


Blend gelatin mix, cottage cheese and cream cheese in a blender until smooth, scraping down the sides of the blender container if necessary. Pour into a large bowl. Gently fold in the whipped topping.



Pour into the prepared pan; smooth the top. Sprinkle the remaining graham cracker crumbs around the outside edge of the mix. Refrigerate 4 hours or until set.


Remove side of pan before serving if using springform pan.

 
 
MY SPIN:  Just imagine all the different flavors there are of sugar-free gelatin and that's how many different flavors of this you can make!

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, February 22, 2013

Berry Pudding Mini Cakes

This is a quick, easy little dish that can be used as a dessert or snack.....or breakfast this morning!

BERRY PUDDING MINI CAKES
Makes 6 Servings
1 Serving = 2 PointsPlus™


1/2 cup fat-free egg substitute
1/4 cup Splenda granulated
1 tsp vanilla
dash of salt
1 cup fat-free milk
1/2 cup all-purpose flour
1/2 tsp baking powder
3 cups berries (I used 2 cups of blueberries and 1 cup of sliced strawberries)


Preheat oven to 400º. Spray 6 6-oz individual baking dishes with cooking spray. Place dishes on a 15x10x1-inch baking pan. Set aside.

In a medium bowl, whisk together the egg substitute, Splenda, vanilla & salt until light and frothy. Whisk in the milk until combined. Add the flour & baking powder; whisk until just smooth.


Divide the berries equally into the baking dishes. Pour batter equally over the berries. (The batter won't completely cover the berries.)


 
Bake @20 minutes or until the topping is golden. (Cakes will 'deflate' while cooling).



Yup.....it was THAT good!!!

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

Sunday, February 17, 2013

Pumpkin Creme Brulee

I've been saving this recipe for a while.  I saw this little dessert plate and thought it would make a nice 'display' for something pumpkin......

PUMPKIN CREME BRULEE
Makes 6 Servings
1 Serving = 4 PointsPlus™


2 cups fat-free evaporated milk
1 cup fat-free egg substitute
1/3 cup pumpkin puree (NOT pumpkin pie filling)
1/4 cup brown sugar, packed
1/2 tsp ground cinnamon
pinch of ground ginger
pinch of ground allspice
1 tsp vanilla
6 tsp sugar


Preheat oven to 325º. Spray 6 6-oz ceramic ramekins; place in a 13x9-inch glass baking dish; set aside.


In a large bowl, beat all the ingredients EXCEPT the sugar with a whisk until well blended. Divide evenly among the ramekins.



Place baking dish on a rack in the center of the oven. Pour enough warm water into the baking dish to reach @1/2 way up the sides of the ramekins.....be VERY careful that you don't splash water into the ramekins.


Bake uncovered for @45 minutes or until the center is set but soft.

Carefully remove the baking dish from the oven and put on a cooling rack for 20 minutes. Remove the ramekins from the baking dish and refrigerate at least 2 hours.

 

Sprinkle 1 tsp of the sugar on each ramekin. Holding a kitchen torch @3” from the custard and caramelize the sugar by waving the flame back & forth over the sugar until it is melted and golden brown.

MY SPIN: If you don't have a kitchen torch, you could always serve these with a dollop of fat-free whipped topping.

Yes, I have a 'pinch' measuring spoon!!!
 
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

Crock Pot Rotisserie Chicken

This truly does taste like a rotisserie chicken!!!

CROCK POT ROTISSERIE CHICKEN
PointsPlus™ value would depend upon what part and how much as well as if you
eat the skin or not. Please refer to your Pocket Guide or any other
resource you use to figure out your PointsPlus™.


1 whole fresh chicken
1 TBSP garlic powder
1 tsp dried rosemary
1 lemon, sliced @1/4” thick












Remove gizzards and set aside for future use or discard.

Mix spices together; rub the spices on the outside of the chicken.


Slide your hand under the skin of the chicken, separating it from the 'meat' of the chicken. Put lemon slices there. Put any remaining lemon slices in the cavity of the chicken.


 
Place the chicken in the crock pot and cook on low for @6 – 7 hours. Do NOT put any water or oil in the crock pot.


NOTE: This is a recipe from The Gracious Pantry.

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

Mashed Cauliflower

I've been wanting to try this for a long time.  Today was the day.  This stuff is so good! My husband said he knew it tasted 'different', but thought I did something different to the mashed potatoes. Boy, did I ever!!!

MASHED CAULIFLOWER
The amount of servings would depend upon the size of the 'head' of cauliflower.
Mine made 6 1-cup servings @ 1 PointsPlus™ per serving.


1 head of cauliflower
1/4 cup fat-free milk
1 oz. (2 TBSP) fresh grated Parmesan Reggiano cheese
3 cloves minced garlic
2 TBSP Brummel & Brown
Salt & pepper to taste












Cut cauliflower into florets. Place in steamer and steam according to the directions for your steamer.

 
 
When done, drain and place in a large bowl. Add all the rest of the ingredients and mash.


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