What I Really Think

I don't know if the Polynesians actually ever made anything like this but Weight Watchers thinks they did and as I went back to the Stir It Up, Super Skillet Cookbook for inspiration again, I thought I'd give it a go. Heck, one of my kids likes chicken and pineapple anyway. Well she just picked out the chicken (but deemed it edible), while the other of the picky palette, glanced at it, and asked, "Can I have a Kids Cuisine?" She's sick, so of course I agreed. I on the other hand really enjoyed it and served it with a 1/2C brown rice. On it's own a 1 3/4C serving comes in at 7 points, with the rice 9.

Last Friday I took a ride down to Whole Foods (aka Whole Paycheck). I needed to pick up Tilapia for Friday's dinner and since Matt sold the fish store I used to patron, I'm not as crazy about the quality of the goods. Anyway, while I was there, I thought I'd find something for us to have Saturday night. Of course, when I asked Chris for requests, I got the usual response, "I don't know." When I pressed him, I got a bit more information, "Something meaty." Lots of help, thanks.

So while in WF, I checked out the butcher shop (what I wouldn't give for a local butcher). Anyway, as I walked back and forth in front of the case, one of the butchers asked me, "Can I help you?" I replied, that I was just looking for inspiration and I'd let them know when I was ready. Then I spotted them, lamb shanks. I had never prepared lamb shanks but figured they couldn't be much different than veal shanks. I also had vague recollections of some sort of braised lamb shanks with Moroccan spices that I thought might be good (crossing my fingers that Chris would be able to fill in on whatever other ingredients I needed when he did our regular shopping on Saturday).

So tilapia, lamb shanks (and assorted other goodies in hand), I checked out and headed home.

Upon arrival, I logged on to Cooking Light and did a search on lamb shanks where I found this recipe. It wasn't the Moroccan preparation I had envisioned but it was easy, slow-cooking, and mighty tasty. Chris said it rivaled my rendition of Osso Bucco and I have to say it was so much easier to prepare. The lamb was tender and delicious when done, the polenta and roasted Brussel sprouts were great accompaniments. Not to mention, the Due Mile Sei wine from Castoro that we drank with it. Nice wine - good to taste it when I'm totally sober - it was smooth with flavors that reminded me of chocolate and raspberry - yum.

Anyway, I will definitely make this dish again and definitely wouldn't have qualms for serving it to company. Added bonus, the lamb shanks were so much cheaper than veal shanks. Oh, for you Weight Watchers, this came in at 9 points (not too bad for a Saturday night meal and that included the polenta).

As I've mentioned before, our CSA has totally gone overboard this year on Eggplants and I'm darn tired of making caponata. So I've started scouring Cooking Light, looking for other eggplant dishes. Although, not fall yet, and really not cool outside, I decided to fire up the oven Saturday night and make something rich and gooey - Eggplant Parm Lasagna.

Baked Eggplant SlicesThis isn't an easy dish from the standpoint that there are lots of steps, but in the end, it's a one casserole meal, so after dinner (assuming you've cleaned up along the way), you're pretty good to go. It also has a really decent serving size - dividing that 9x13 casserole dish into 9 makes for a good-sized portion at 9 Weight Watcher points each. Also, I was concerned about baking the eggplant as opposed to frying it but man, it worked great! This is a definite make again, a good vegetarian option, and I wouldn't hesitate to make it for company.

Eggplant Parmesan Lasagna

I get a few days where I can cook every couple of weeks, and boy is my family glad I made this recipe during this time. I don't know why but I've been craving Jambalaya lately, and just this week, discovered I could eat spicy food again, so all systems were good to go.

Oh, and don't let that biscuit fool you. I wasn't that ambitious; those were Pillsbury. And it's not too Weight Watcher friendly at 9 points for a 1.5 cup serving. I'm going to make it again, next time using chicken andouille sausage and see what I come up with instead.

I'm a sucker for tuna casserole. Yes, I know, not your most highbrow food, but I love it. Mom used to make it with left over Kraft deluxe mac and cheese (had to be deluxe not the powdered crap - we had our standards - and don't even get me started that today a box won't give you any leftovers), a can of Campbells cream of mushroom soup and a can (or two) of drained tuna. If I remember correctly she'd sprinkle a bit of paprika on the top. When I got older and moved 1000 miles away, I added peas to mine because I liked the color and the peas.

Well, as you can imagine, that's not the best meal to eat when you're trying to eat healthy (can you say overly processed) or when you're trying to lose weight (even if you use the 2% mac and cheese and the healthy request soup), so I was quite excited when I found a recipe in Cooking Light this past January for a tuna casserole that looked rich enough (others I've tried have been week) but not totally outrageous that I could make this as an occasional meal (much to the girls' chagrin). The only thing I might do different next time is add a bit of chopped mushrooms (I do so miss that cream of mushroom soup from Mom's version).

Tuna Noodle Casserole

I have lots of recipes for meatballs and spaghetti. And of course, there's the stand by method that my mother taught me 20 years ago (remind me to tell you the story of my first pot of sauce/gravy). Anyway, I bought this new Weight Watchers cookbook during the winter, Slow Cook It, 165 All New Slow-Cooker Recipes, and I've been working my way through it (at least I was before the weather turned warm). They have their version called Best-Ever Spaghetti and Meatballs and I thought I'd give it a shot.

It's 9 points, which is a lot but it is a complete meal and not bad. Plus, of course I love the whole convenience of the crock pot (aka slow cooker).

Best Ever Meatballs and Spaghetti