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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, March 31, 2013

Lime Mousse

What a wonderful way to 'kick off' Spring than a luscious fruity mousse! This is super easy to make and has only 4 ingredients (not counting the water). Most people really stuff themselves at a holiday feast, so I think this dessert would be so much lighter than a cake or pie or some cookies......and alot lower in PointsPlus™ as well!!!

LIME MOUSSE
Makes 6 Servings = 1 PointsPlus™ a Serving
OR
Makes 5 Servings = 2 PointsPlus™ a Serving


1 (4 servings size) package sugar-free lime gelatin
1 cup boiling water
1/2 tsp finely shredded lime peel
2 TBSP lime juice
1 (8 oz) container light sour cream
1 cup fat-free whipped topping
OPTIONAL: 1/2 cup fat-free whipped topping; maraschino cherries, lime peels or curls


In a large bowl, combine gelatin and boiling water; stir until dissolved. Stir in lime juice and shredded lime peel. Cool for @15 minutes in the refrigerator until slightly cooled but not set.


Whisk in sour cream.


Gently whisk in 1 cup whipped topping.


Pour into 6 (or 5) dessert glasses/dishes. Cover and chill 2 – 24 hours or until set.


OPTIONAL: Garnish with a dollop of whipped topping and a cherry or lime peels or curls.

Yup.....it WAS delicious!

MY SPIN: Try this with lemon or orange as well.

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

Saturday, March 23, 2013

Hunter's Chicken

I took the chicken out of the freezer thinking we'd barbecue......and then Mother Nature forgot it was Spring....it was COLD outside! I didn't want to do an every-day chicken recipe so I *hunted* (pun intended) for something different, found a recipe similar to this, tweaked it and here it is!

HUNTER'S CHICKEN
Makes 4 Servings
1 Serving = @9 PointsPlus™*


1 TBSP olive oil
4 bone-in, skinless chicken breasts
1 tsp salt
1/2 tsp fresh-ground black pepper
1 TBSP light butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp all-purpose flour
6 TBSP dry vermouth or white cooking wine
2/3 cup low-sodium chicken broth
1 cup canned diced tomatoes, drained
1/2 cup crushed tomatoes
1/4 tsp dried thyme


In a large, deep frying pan (I used my electric skillet), heat the olive oil over medium high heat. Season the chicken with 1/4 tsp of the salt & pepper and add to the pan. Cook until browned. Remove from the pan and pour off all but @1 TBSP fat/drippings from the pan.

 
Reduce the heat to medium low and add the butter. Add the onion and cook, stirring occasionally, @5 minutes. Raise the heat to medium high and add the mushrooms, garlic and 1/4 tsp salt. Cook, stirring frequently, @5 minutes.


Add the flour and stir for 30 seconds. Stir in the vermouth (or wine); simmer. Stir in the chicken broth, tomatoes and thyme. Add the chicken and any juice that has accumulated on the plate. Reduce the heat to medium low, cover and simmer @10 more minutes.


 
MY SPIN: The next time I make this, I'll use boneless/skinless chicken breasts and more garlic. I did use 1 lb of mushrooms. If you don't want to use the vermouth or white cooking wine, use chicken broth and then refigure the PointsPlus™.

*The PointsPlus™ values I'm showing are approximate.....will depend on the size/weight of the chicken.

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

Wednesday, March 20, 2013

Peanut Butter Cream (Pie)

Ohhhh......this is one of *those* recipes that you're either going to love me or hate me for sharing with you. It IS decadent!! Even after tweaking it, it's a tad high in PointsPlus™.......but so worth it!  Thinking a dollop of fat-free whipped topping on a piece of the pie would be wonderful!!

PEANUT BUTTER CREAM (PIE)
Makes a lot!
I'll talk about the PointsPlus™ in MY SPIN


1 cup powdered sugar
1 cup Better'n Peanut Butter Low Sodium
1 (8 oz) package Neufchatel cream cheese, softened
1 (14 oz) can fat-free sweetened condensed milk
1 (12 oz) container fat-free whipped topping


In a large mixing bowl (it's easier if you have a stand mixer), mix the powdered sugar, peanut butter and cream cheese on low until well combined. Add the condensed milk and beat on medium until well combined and creamy.

Gently fold in the whipped topping until combined.

You can divide this between 2 crusts..........or 1 crust and some ramekins......or some ramekins or parfait dishes........

Chill in the freezer for @6 hours before serving.

Chillin'
MY SPIN: Oh boy! The PointsPlus™ value on this was kind of hard to figure. The entire recipe (without pie crusts) comes to 72. I made 1 pie, 1 parfait dish and 4 ramekins of this. This is so 'rich' and decadent that the parfait dish and ramekins are actually too much for me to eat at one sitting. That being said, I'm GUESSTIMATING a piece of pie (cutting it into 8 slices) is 5 PointsPlus™ and each of the others being 4 PointsPlus™ each (if you eat the entire ramekin/parfait dish at one sitting). This is one of those recipes that I just HAD to make it.....it sounded just that good after I tweaked it. Please note: If you use any other kind of peanut butter you'll have to adjust the PointsPlus™ for whatever you use.
 
This is a 7 oz. ramekin.....I couldn't eat the whole thing!
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, March 19, 2013

Bean & Turkey Sausage Soup

I don't know why, but I've been hanging on to a recipe like this since 2008 and finally decided to dust it off, tweak it and here it is. Please keep in mind that the PointsPlus™ value of *your* bowl of soup may vary depending on how many beans and pieces of turkey sausage you eat.  And you can add more carrots, celery and onions and not add PointsPlus™ to your bowl of soup. This is definitely on my list of comfort foods. I was so excited about making this that I didn't take many pictures!

BEAN & TURKEY SAUSAGE SOUP
Makes @8 Servings
1 Serving = 1 Heaping Cup = 4 PointsPlus™


7 cups fat-free, low sodium chicken broth
14 oz. low-fat turkey sausage, cut in slices/chunks
1 (15 oz) can pinto beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
4 medium carrots, chopped
3 medium stalks of celery, chopped
1 large onion, chopped
1 tsp thyme
1 (14.5 oz) can diced tomatoes, undrained


 
Mix all ingredients EXCEPT for the tomatoes in a 6 to 6-quart crockpot. Cover and cook on low at least 6 hours or until the vegetables are tender. Stir in the tomatoes, cover and cook on high setting @15 minutes.

All ingredients except for the diced tomatoes.

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

Wednesday, March 6, 2013

Baked Penne & Sausage

Another wonderful dinner that would impress your family and friends!  I asked my husband if he would change anything......and he said no.....until I suggested adding mushrooms. I finally got to use my Lodge cast iron skillet!!!

BAKED PENNE & SAUSAGE
Makes 6 Servings
1 Serving – 7 PointsPlus™


8 ounces penne pasta
16 ounces frozen pepper and onion mix (NOT thawed)
@6 ounces (2 large links) turkey sausage, casing removed
1 15-ounce can tomato sauce
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp salt
1/2 cup reduced-fat cottage cheese
3/4 cup shredded cheese


Cook pasta according to the package directions. Drain.

While the pasta is cooking, heat a large ovenproof skillet over medium-high heat. Add frozen veggies and sausage. Cook, stirring occasionally, crumbling the sausage, until most of the liquid from the veggies has evaporated (@10 – 15 minutes).


Place an oven rack in the upper third of the oven; preheat broiler.

Stir tomato sauce, garlic powder, oregano and salt into the skillet.
 
 
Reduce heat to medium-low. Stir in the cottage cheese and pasta. Cook about 2 minutes, stirring occasionally, until heated through. Top with shredded cheese.

 




Place the skillet under the broiler for @2 minutes to brown the cheese.

 
 

MY SPIN: I really tweaked the dickens out of the original recipe! I didn't measure the garlic powder or oregano and did NOT use salt. I also added some drained diced tomatoes. The next time I make this......I'm going to add some mushrooms to it. This was supposed to have a blend of Italian shredded cheeses.....I had Mexican.....and it worked quite well! And I sprinkled more oregano over the cheese before putting it under the broiler.

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, March 3, 2013

Oatmeal Butterscotch Muffins

I was in the mood to bake some muffins. I really wanted some chocolate muffins but they were too high in PointsPlus™. And then I needed to use ingredients I had on-hand because I didn't feel like going out in the cold. So this is what I came up with. Even Abe liked it.....we shared one.

OATMEAL BUTTERSCOTCH MUFFINS
Makes 12 Muffins
1 Muffin = 4 PointsPlus™


1 cup old fashioned oats (NOT instant)
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 egg whites
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup butterscotch morsels


Preheat oven to 400ยบ. Spray muffin pan; set aside.

In a medium mixing bowl, combine oats, milk, applesauce and egg whites; mix well.


In a large mixing bowl, mix together flour, brown sugar, baking powder, baking soda, salt and cinnamon. Fold in the oat mixture (do NOT over mix).


Fold in the butterscotch morsels.


Spoon into the muffin cups.


Bake 20 minutes. Cool in pan on a rack for 5 minutes. Carefully go around the muffins with a thin knife/spatula to loosen and continue cooling on a rack.



MY SPIN: Normally the measurements are level, but not when it comes to cinnamon!! Do NOT do these in cupcake papers as they WILL stick to the paper.

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