Monthly Archives:

April 2016

Dessert/ Healthy/ Weight Watchers

Mini Fruit Tarts

I had my first WI at a meeting yesterday.  I made another fruit sauce parfait – this time half strawberry, half blueberry with sliced banana and plaint Chobani yogurt.  I brought this to eat after my WI – I love that this is so filling and only 3 smart points!

9

My sister challenged me this week to not step on my scale at home.  Yesterday I wrote that on Tuesday I was down 1.5 but then when I weighed in yesterday before WW, it showed I was up 2 pounds from that number.  What the what?! 

18

Well, I did it!  Down 1.8 for the week.  My goal is to lose between 1.5 and 2 each week, so I was right on target.  I did really good catching myself with mindless eating this past week, so I hope to continue that this week, and drink more water – that’s still an obstacle for me “working” from home.  At my desk job I had no problem getting the water in.  But with my schedule being different every day, I know I don’t drink enough.

I ended up sucking it up and walking outside – I love walking, but wish it wasn’t 45 degrees outside.  I live in an interesting neighborhood since I am by the Fox River.  Back in the day most of the houses in my area, mine ncluded, were summer cottages that were only occupied during the summer months.  So there are very interesting houses and I took a different path on my walk yesterday.  There are some very hilly areas, and I walked for 60 minutes.  Check out this giraffe in someone’s backyard though!

13

And I love seeing the green grass vs. snow on the ground!

19

Before I knew it, it was time to head to Courtney’s house for Cooking Club.  I was assigned dessert, which is typically not in my wheelhouse.  I don’t bake much – I would consider myself more of a cook than a baker, unless you count bread!

The theme was “spring” and I’ve always wanted to try my hand at making a fruit tart.  At my office we would frequently buy the fruit tart at Mariano’s for birthday celebrations.  It always looked so gorgeous, and in talking to my Mom, she said it was one of her favorite desserts, so I thought this could be a dry run for a Mother’s Day dessert for her.  I am very pleased with how they turned out – although word of caution – I would suggest filling them right before serving.  I prepped them at home around 5:00 and we didn’t eat them until nearly 8:15, and they pastry cream made the sides of the tart kind of soft, but they were still delicious.  Best part too is that everything can be made separately the day before – which is what I did.  The tarts were done and put in a ziploc bag, the pastry cream was in a container in the fridge and the fruit was all cut up. 

I adapted my recipe from this one – the only real difference is that I reduced the amount of glaze on the top, and I ended up making 24 two inch mini tarts vs. her 14 tarts, even though I believe she used the same size tart pan.  Who knows?  All I know that each mini tart came in at a respectable 5 smart points and for the record – insulin worthy!

Mixed Berry Tartlets
Serves 24
A delicious and light dessert perfect for spring/summer or a dessert after brunch of for Mother's Day.
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
149 calories
22 g
63 g
6 g
3 g
2 g
64 g
54 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
64g
Servings
24
Amount Per Serving
Calories 149
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 63mg
21%
Sodium 54mg
2%
Total Carbohydrates 22g
7%
Dietary Fiber 0g
2%
Sugars 11g
Protein 3g
Vitamin A
4%
Vitamin C
7%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the tart
  1. 1 egg
  2. 1/2 cup sugar
  3. 3 tablespoons mayonnaise
  4. 5 tablespoons butter (room temp)
  5. 3 tablespoons cornstarch
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon lemon juice
  8. 2 cups flour
For the custard
  1. 2 cups milk (I used whole milk)
  2. 6 egg yolks
  3. 1/2 cup sugar
  4. 4 tablespoons flour
  5. 2 teaspoons extract
For the Glaze
  1. 1/4 cup apricot preserves
  2. 1-2 tablespoons water
  3. 1 cup mixed berries of choice
Instructions
  1. Using a hand mixer, beat the egg, sugar, and mayonnaise in a large bowl.
  2. Add in the butter, cornstarch, and baking soda. Squeeze the lemon juice over the baking soda so it starts to foam. Blend with a hand mixer until combined.
  3. Add the flour to the egg and butter mixture and blend on low speed - you may need to use your hands at this point until it comes together. Roll in a ball, cover with plastic and chill for 1 hour.
  4. Meanwhile, beat the egg yolks with the sugar until just combined. Add in the flour and mix.
  5. In a pan, put the 2 cups milk and bring to a slight boil - basically until you see bubbles start to form around the edges. VERY SLOWLY, and I mean VERY SLOWLY drizzle the milk mixture into the egg yolk/sugar mixture so that the hot milk doesn't cook the eggs.
  6. Once combined, add that mixture back into the pan and over low heat, stir until it's reached a thick and creamy consistency. This took me about 20 minutes of constant stirring, so have a magazine or phone next to you!
  7. Once cooled, put in a bowl, and press plastic wrap on it so that it doesn't form a skin on the top and chill in the fridge until ready to assemble.
  8. I ended up using only 1 tablespoon of the dough for each tartlet vs. the 2 she recommended in her recipe. I was using 2 inch tart cups. Press the dough down and up the sides of the tart cup and place the cups on a cooking sheet - I made 12 tarts at a time and baked at 350 for 13 minutes.
  9. Once cooled, put the apricot preserves and water together and microwave for 10-20 seconds.
  10. Using a melon baller, scoop in custard mixture into the tart. Arrange cut fruit on top and then brush with the glaze.
Notes
  1. I bought my tart cups at Bed Bath & Beyond for .49 cents each. And while I ended up making 24 tarts for 5 smart points, it's probably more like 4 smart points because I still had about 1/2 a cup of custard leftover.
  2. The cookie really puffed up while baking, so I recommend really pressing the dough down as much as you can in the tart cup before baking.
beta
calories
149
fat
6g
protein
3g
carbs
22g
more
Adapted from Simply Home Cooked
My Bizzy Kitchen http://www.mybizzykitchen.com/
DSLR tart 017 copy

DSLR tart 028 copy

How beautiful did these turn out?  I can hardly believe they came out of my kitchen!  Here is more of our delicious eats last night:

PicMonkey Collage - food

Mary Beth made Bacon Wrapped Dates Stuffed with Herbed Goat Cheese.  Perfect balance of sweet/savory/salty!

  • 1 16 ounce package dried Medjool Dates (can be found in the produce section of Trader Joe’s)
  • 1 12 ounce package bacon, slices cut in half widthwise
  • 1 4 ounce pacakge of Goat cheese of choice
  • Paprika
  • Brown sugar (optional)

Preheat oven to 425.  Using a small knife, slice the dates lengthwise and remove pits.  Fill each date with about a 1/2 teaspoon of goat cheese.  Wrap dates with half slices of bacon, securing the overlapping ends with a toothpick.  Arrange dates on a baking sheet and sprinkle with paprika.  Bake for 7-9 minutes or until browned on the bottom, then flip (now is the time to add brown sugar if you want) and cook for another 7-8 minutes or until the bacon is cooked and a little crispy.  Cool several minutes and enjoy!

The cute glass with the lime on the rim??  Ceviche!!  Okay, first off, let me say that the only ceviche I’ve ever had is with shrimp, not fish.  So when Julie said she made it with tilapia I was a bit skeptical.  But that’s the joy of a cooking club – trying new things!  Drop the mike – it was so delicious.  It was bright, fresh, a bit spicy with the jalapeno and I can imagine making this for a dinner for myself with some tortilla chips and a glass of sauvignon blanc and be perfectly happy.

  • 2 pounds diced tilapia
  • 1 cup fresh squeezed lime
  • 1/2 cup cherry tomatoes, diced
  • 1 cucumber, peeled, seeded, diced)
  • 1 jalapeno (seeded, finely diced)
  • 1/2 cup purple onion (finely diced) (and yes, I ate that!)
  • 1/2 cup cilantro chopped
  • 1 tablespoon hot sauce
  • salt and pepper

Dice the tilapia when its partially frozen and place in a bowl.  Pour the lime juice over, stir and place in fridge covered for 30 minutes (until the fish turns white).  Pull out and mix in the rest of the ingredients.  Served chilled with corn tortilla chips or popcorn.  Thank you Julie for introducing me to this dish!

Donna made a delicious salad – she’s going to be emailing the recipe to us later today, and I’ll share it with you once she does because the dressing was out of this world.  The salad:  chopped romaine, artichoke hearts, hearts of palm, bacon and blue cheese – swoon!   I didn’t know I liked hearts of palm, but I do!

Catherine was unable to make it because her father was ill and out of town, so Courtney stepped in and prepared a side dish in her absence.  You were missed Catherine!  She made Pinch of Yum’s Spring Quinoa Salad with Honey Lemon Vinaigrette – the only difference was that she used two cups of uncooked quinoa (vs. 1 in the recipe) and only used half of the salad dressing mixture.  So light, tangy and delicious – and it had bacon!

Lindsey made strawberry-avocado salsa with Cinnamon Tortilla Chips – holy cow was this delicious – I loved the sweet/savory combo and never would have thought to pair a cinnamon chip with salsa, but it totally works.  You can find the recipe here on Cooking Light.

But the recipe I am SO EXCITED to share with you is from Tina from Shredded Sprout who was our head chef for the night.  She made Halibut en Papillote with Spring Vegetables

PicMonkey Collage - halibut

I am not going to lie, I was a bit nervous for this dish.  A:  I’ve never had halibut.  B.  I don’t cook/eat fish very often.  Like not in the last year often.  C.  The only fish I do like is Chilean Sea Bass, but that’s $25 a pound.  D. Tina told me that halibut is pricey too: $21 a pound  E.  I am totally going to splurge and buy some for myself to make this dish – soon!  F.   I guess Halibut is a seasonal fish, so I need to act fast while I can get it.

En Papillote is a fancy French word for a cooking technique in which the food is baked inside paper – she used parchment paper.  She laid two slices of lemon on the bottom of the paper.  Added seasonal veggies on top of that (a combination of julienned asparagus, purple carrots, fennel and snow peas) then topped it with the fish.  Seasoned the fish with salt, pepper and fresh herbs, then topped it with a pat of butter, poured white wine over the top and wrapped it all and baked at 400 degrees for 13-15 minutes.   Snip the parchment paper with scissors and get ready for a herbed steam to smack you in the face in the best way possible.

I ATE IT ALL!  It was meaty, not overly fishy, light and flakey.  The citrus notes from the wine and lemon were an amazing flavor.   The next time I go to a restaurant and halibut is on the menu, I am totally getting it.  Tina, thank you for introducing me to halibut!

PicMonkey Collage - women

5

“Learn how to cook – try new recipes, learn from your mistakes, be fearless and above all have fun!”  – Julia Child

Thank you Courtney for putting this Cooking Club together – can’t believe it’s our fifth one already!  It is great food, but more importantly – great company!   And my life is richer because of it.

Happy Friday my friends!  Make it a great day!

dinner/ Healthy/ Pork/ Weight Watchers

Pork Chops with Spicy Apricot Mustard Sauce

I love having frozen fruit on hand, and the best place for me to buy it is either Wal-mart of Sam’s Club.  On my last Sam’s Club run, I bought a 3 pound bag of blueberries for $5.98!  I ended up making another breakfast parfait by making my own fruit sauce.  So easy – any combination of fresh/frozen fruit for 1 cup.  1 cup water mixed with 1 tsp. sugar and 1 tsp. corn starch.  Heat over medium heat for about 5 minutes, or until the frozen fruit is defrosted and the sauce is thick.  It only takes a few minutes to cool and I am ready to build my parfait – the fruit sauce, a slice of fresh banana, and 1 container of Chobani plain Greek yogurt.  That by itself is only 3 WW points (2 for the yogurt, 1 for the sauce), but I added 1/4 cup of granola for an extra 4 points.  I wish granola wasn’t such a point suck, but I guess that’s good because I could literally eat a whole container in one sitting without realizing it.

2

And Roz, Christina pointed out the random heart in the middle – I didn’t even notice it until she pointed it out on Instagram.   I loved this parfait because it wasn’t too sweet at all.  I licked that mason jar clean!

I went to the post office yesterday to turn in my passport stuff, only to realize that you need to make an appointment.  Gah.  So I go again today after my Weight Watchers weigh in.  The post office I was at was near my old office, and I remembered there was a pretty trail back there, so I did a quick 45 minute walk.  Too bad it was so cold out – I think it was 43 degrees and pretty windy.

PicMonkey Collage - exercise

I would have liked to walk longer, but it was too cold, so I finished up my workout at the gym.  I love the choices it gives you on climbing up landmarks.  I walked up the Eiffel Tower yesterday for 100 floors and it took me 44 minutes to do that.  After I hit that “done” button my name went to the second place for most floors walked that week.  I can’t imagine climbing another 75 flights to get into first place!

Because of my excellent cleaning skillz of the fridge earlier in the week, I realized I had leftover beef and veggies from when the kadults and I went out to eat on Sunday.  Score!

3

Still not the biggest fan of cauliflower, but it’s growing on me.  I ended up with 3 ounces of beef (2) and only added zucchini from my fridge to add to the stir fry.  I mixed it with 1 cup cooked thin spaghetti (5) and I found this stir fry sauce at the store that is only 7 calories a tablespoon.  Yep, you read that correctly and I’ve even double checked online!  Ying’s brand – I found it at my regular grocery store, so hopefully you can find it too.  Mixed with 1 tsp. of sriracha, it’s a delicious zero point stir fry sauce.

427_26620215581_o

5

I had to hit up the store to get the stuff to make my fruit tarts for Cooking Club tonight.  Jewel also has a discount rack – it’s near the back of the store by the bathrooms.  They have everything from alcohol, to stuff from the Osco side (think shaving cream, etc.) but also some good food deals.  I ended up picking up 5 bottles of this Stubb’s BBQ sauce because it sounded amazing, is only 10 calories a tablespoon, has sriracha in it (duh!) and each bottle was only .82 cents, marked down from $3.99!

8

On their website they said you can marinate meat with it for an hour before grilling, or baste with it while grilling, or just as a dipping sauce on the side.  Can’t wait to try that.

Another food find?

7

Yeah, that’s right – chocolate peanut butter powder!  That 6.5 ounce container cost $4.99 at Jewel, which seems like a lot – but a serving is 3 tablespoons mixed with 2 tablespoons of water for 2 smart points, so it would last a while.  I love drizzling that stuff over apples for a sweet treat.

I have to give a shout out to my Cabot Cheese peeps!  I got my spring package from them, so now I am fully stocked with Cabot cheese!  I have been thinking about mac n cheese for a while made with almond milk, so we’ll see how that comes out. 

11

I also got noticed by Jennie-O on Instagram yesterday – I have been working hard trying to get some paying work with big brands for recipe development and it’s not easy to get heard among the millions of other food bloggers out there who are way more talented than I am.  But for now, I’ll take coupons!

1

When I meal plan for the week, I usually try to take into consideration everyone’s likes and dislikes, but to tell you the truth, that rules out stuff that I normally like to eat – like pork chops.  Jacob loves them, but he feels sick after eating them and Hannah, well, you know how Hannah feels about certain cuts of meat.  So when I declared I was making pork chops, the kadults told me that they would figure out their own dinner.  Which they did – by going to Culver’s.  Smile with tongue out

My chop was 8 ounces, but once the bone was cut out, it was 6 ounces for 6 smart points.  I highly recommend cooking any meat on the bone – it has so much more flavor.  While I would have loved to grill, it was cold and pouring rain outside.  I am contemplating finding a construction guy who wants a side job to build me a BBQ shed in my back yard so it doesn’t matter what the weather is and I could still grill.  Kind of like this!

bbq hut

Ha – could you imagine?!  How cool is that to have the grill in the middle of the fricken table like that!  Nope, low budget is what I am looking for – something like this:

budget

So while I’ll dream of a BBQ shed, I used my trusty cast iron Lodge skillet and did my chop in there.  I knew I wanted a pan sauce, and I had Plochman’s mustard in the fridge that they generously sent me.  I used the angry yellow mustard which is so spicy flavorful.  I took 1/2 cup water, 1 teaspoon mustard, 1 teaspoon cornstarch and 1 teaspoon powdered chicken bouillon, and added that to the skillet after taking the chop and zucchini out.  I let it cook down for a couple minutes, and when I took a taste, it was almost too vinegary.  I had apricot preserves on my counter for the glaze for my fruit tarts, and added 1 teaspoon (1 smart point) of that to the sauce, and that brought it all around.  Tangy, vinegary and then a sweet kick at the end with the apricot preserves.  Not gonna lie, I literally licked my plate clean with that sauce it was so good!  And, since the fryer was still on the counter, I made 5 ounces of fries for 4 smart points – so my dinner was 11 smart points.

bbparfait 023

Not the pretties picture, but this was delish.

So excited for Cooking Club tonight at Courtney’s.  Word on the street is that our head Chef tonight, Tina, is making halibut!  Astute readers will realize that I hardly ever cook fish.  Like ever.  And especially since Tony passed away – he was really the only reason I made it.  But I think probably because I don’t really know how to prepare it at home, and some of that fish can be expensive.  I do take that back, I do love Chilean Sea Bass – I’ve had it in restaurants and it’s a meaty, not overly fishy tasting fish.  But turns out at my store, that’s one of the most expensive pieces of fish to buy at $24.99 a pound.  I’d hate to spend that kind of money only to ruin it once I brought it home and cooked it!

I am happy to say that the fruit tarts that I linked to yesterday?  They turned out really good.  Like really really good.  I made mini ones for portion control, but I made enough for people to take two – each one comes in at 5 WW points, which for a fruit tart isn’t too bad.  I’ll give you a sneak peak on how they turned out, but will take better pics today.  I’ll be posting the recipe tomorrow and a recap of the night.

IMG_1645

The apricot glaze really brings these tarts over the top.  Mom, I can make these for you for Mother’s Day! 

Alright, time to jump in the shower and see how I did on my first WI of the week doing meetings.  I know I shouldn’t have, but I stepped on my scale earlier in the week and was down 1.5 pounds – today it looks like I am up 2 pounds, which makes no sense to me, but I will go with whatever the WW scale says.  Wish me luck!

Make it a great day!

Soup/ Vegetable/ Weight Watchers

Roasted Red Pepper and Tomato Soup

Oh, that’s right.  It’s still April in Chicago, so that means you’ll have temps in the 80s one day, and then barely get out of the 40s.  I actually had to turn our heat on, which has been off for probably two weeks.  Luckily all three of us don’t mind a cool house, but yesterday I was downright cold.  Hannah was home for me with breakfast before heading to work, so we had what we like to call a diner breakfast at home.  I had 2 ounces of leftover steak (2) scrambled with 1/2 cup egg whites (1) with spinach and a slice of buffalo wing cheese (thanks Laura!) (3) with three ounces of leftover new potatoes on the side with fresh fruit.  Such a delicious 8 smart point breakfast and super filling because I had plans to hit the StairMaster up later.

IMG_1510

After Hannah left for work, I had to clean the fridge.  I kind of just did a cursory clean up last Saturday, but it was time to pull out the shelves and clean them really well.  I texted these pics to Hannah because I knew she would be happy with the before and after!

IMG_1511

IMG_1512

Yeah!  Now I can see everything.  I decided I would get in a quick 30 minute walk before doing some computer work. God I love snapchat!

PicMonkey Collage - qLK

See those shoes?  I bought them at my local thrift store for $5 – they look barely used at all.  I looked them up, and they retail for $77!  I wore them on my walk and on my workout at the gym later yesterday afternoon, and I realized that I haven’t replaced my running shoes in a long time.  I took a close look at a couple pair that I have and saw that they were pretty worn, and just threw them out.   Helen, you’ll be proud to know that I now own 9 pairs of shoes – well, that includes two pairs of flip flops.  I joke because she collects shoes like I collect jars of mustard!

Long time readers know I talk about my $1 rack a lot.  I love the $1 rack, even though Tony would be embarrassed by how fast I would run to it when I saw it was full.  I mean, come on – I can sometimes get 14 bananas for $1!  When I was at the store on Saturday, I bought a 2 pound bag of tomatoes for $1 and a 1 pound bag of roasted red peppers for $1.  I have learned the hard way that it’s not a bargain if I buy the $1 stuff, bring it home and decided to do something with it three days later – by then it’s almost always bad.  So I decided to roast them to make a soup with later – and yesterday was the perfect day to make it.

roasted pep

Roasted Red Pepper and Tomato Soup
Serves 4
Roasting the veggies gives this soup an extra depth of flavor.
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
154 calories
24 g
0 g
4 g
8 g
0 g
712 g
788 g
14 g
0 g
4 g
Nutrition Facts
Serving Size
712g
Servings
4
Amount Per Serving
Calories 154
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 788mg
33%
Total Carbohydrates 24g
8%
Dietary Fiber 7g
27%
Sugars 14g
Protein 8g
Vitamin A
116%
Vitamin C
317%
Calcium
10%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds tomatoes, quartered
  2. 1 pound red peppers
  3. 1 tablespoon grape seed oil
  4. salt, pepper
  5. 28 ounce can crushed tomatoes
  6. 4 cups chicken broth
  7. 2 tablespoons minced garlic
  8. 1 tablespoon dried parsley
  9. 1 teaspoon crushed red pepper
Instructions
  1. Heat oven to 400.  Drizzle the grape seed oil and salt and pepper over the tomatoes and red peppers.  I had a mix of yellow, red and green tomatoes.  I roasted them for 20 minutes, then turned the broiler on high and got some char on the peppers and tomatoes.  Don’t get rid of the char – that has flavor!   I let the mixture cool, put in a ziploc bag and got ready to make the soup yesterday.  In a stock pot put a tiny bit of oil in the bottom of the pan with a spray of Pam.  Add the garlic and cook for a couple minutes or until it starts to brown a bit.  Add in the ziploc bag, including all the juices, into the stock pot.  Add in the canned crushed tomatoes, chicken broth, parsley and crushed red pepper.  Cook for 15 minutes.  Using a stick blender, puree the soup.   This made 4 servings for a generous 2 1/4 cups.
beta
calories
154
fat
4g
protein
8g
carbs
24g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
roasted tom soup 039

Once I entered the recipe into the Weight Watcher recipe builder, I realized that each serving was only 2 points!  I knew I needed to bulk it up a bit before going to the gym, so I added 1 link of leftover Jennie-O sweet Italian sausage (4) with 1/2 cup leftover pasta (3) and added baby spinach for a filling 9 point soup.  But it had me thinking, this would be nice to have on hand if I was hungry late in the afternoon as a great 2 point snack.

I had every intention of doing the StairMaster at the gym, but there is only one, and in the hour and fifteen minutes I was there, it was being used.  Every time I saw someone get off of it, I didn’t get there fast enough to get on it.   So I did the treadmill and did an hour at 8% incline.  I ended up watching an episode of Fixer Upper, so the time went by fast.

IMG_1542

After I cleaned out the fridge, I decided to marinate my chicken for dinner.  I didn’t want to use a whole lot of oil, so I only used 1 tablespoon of oil mixed with 2 teaspoons of Greek seasoning and 1 teaspoon of crushed red pepper, so it almost was like a paste.  Every hour when I walked by the fridge, I’d flip the ziploc bag around to make sure all the chicken was covered.  So while I wish it would have been warm outside using the grill, I at least got the flavor of summer in my dinner!

roasted tom soup 071

I had pita bread in the freezer so I took that out earlier in the day to thaw. (3).  I had 5 ounces of chicken on my pita (4) and some tzatziki (1) and. . . green bean fries on the side.

roasted tom soup 066

I found a bag of fresh green beans that Hannah bought when I was in Virginia, and well, they were looking pretty sad.  Not bad, but not fresh either.  For my one serving, I took 4 ounces of fresh green beans and for the batter:  1/4 cup flour (3) 1/2 teaspoon creole seasoning and 4 tablespoons of lime seltzer.  I would have made a beer batter, but I knew I wouldn’t need a whole beer for the batter, and I knew I’d drink the rest, so the lime seltzer worked great.  Just dredge the green beans into the batter, and deep fried for 4 minutes at 375 degrees.  Now you all know how I feel about my deep fryer – because it holds the temps so well, nothing comes out too greasy, unless the oil is really old.  But I cleaned out the fryer and had fresh oil and these were light and crisp.  I guess if I were being technical, I’d add another point for the oil, but I still have 17 flex points left for the week before my Thursday weigh in, so I am not going to sweat it.

I have some more recipe testing to do today – this week is Cooking Club at Courtney’s house tomorrow night, and I have been assigned dessert!  I’ve always wanted to make a fruit tart – don’t these look pretty?!

berry-tarts-edited-32-1024x683

Wish me luck!  

Stats for the Day:  90 minutes of exercise – 30 smart points

Make it a great day Open-mouthed smile