Online Journal of a Chicago Weight Watcher

Shabbat Shalom!

As is evidenced by my lack of posts, the chagim took a lot out of me this year. They added a lot on a spiritual level, but I started this week physically exhausted and near-completely off program. I steadied my eating, but still haven't caught up on sleep and work. Shabbat is a welcome respite, and tonight DH and I will be hosting friends from the old neighborhood in our new home. I'm not just excited- I'm geeked!

Dinner will be 100% core (with the usual exceptions for challah and wine). As a note to anyone in Chicago who reads this blog, check out the new kosher options at Jewel on Howard street between California & Kedzie. They have a deli, butcher, fresh fish & sushi, and a bakery. I picked up a pull-apart whole wheat challah at the bakery that looks amazing! The entire menu was purchased at Jewel- for under $100! Here's my menu- with flavors from the world over:

Challah (2 pts/slice)
Wine (2 pts/4 oz)
Teriyaki Salmon **recipe at bottom of post**
American Vegetable Salad
Mexican Guacamole
Israeli Salad
Moroccan Chicken
Provance Chicken with red potatoes **recipe at bottom of post**
Italian stewed Zucchini
Southwestern BBQ Tofu **recipe at bottom of post**
Frozen Banana-Strawberry Cups (~1 pt each) **recipe at bottom of post**

Teriyaki Salmon
2 Tbsp ketchup
2 Tbsp brown sugar (I used brown sugar Twin)
2 Tbsp teriyaki sauce
2 Tbsp orange juice
1 1/2 pound filet of salmon (or adjust the rest of the ingredients to match salmon)

Whisk 1st four ingredients. Place salmon on a baking sheet sprayed with cooking spray. Spread sauce evenly over salmon. Bake at 350 for about 25 minutes, or until fish is flaky inside. I prefer to serve cold with horseradish sauce on the side. Goes great on green salads, too.

Provance Chicken with Red Potatoes
(courtesy of Mark Bodzin)

2 1/2 - 3 lb chicken, or equivalent of bone-in chicken pieces.
2-3 lbs red potatoes, skin on, halved
1 cup white wine (only cook with wine you'd drink with dinner)
~3 Tbsp Italian seasoning (or use fresh herbs for best flavor- Rosemary, thyme, oregano, parsley, or any mixture of these)

Spray deep baking pan with olive oil spray (or brush with olive oil). Place chicken pieces in the pan, surround with red potatoes. Don't crowd the pan. Spray chicken and potatoes with olive oil spray. Pour in white wine (enough so the bottom of the pan is covered). Sprinkle seasonings on to chicken and potatoes. Cook uncovered at 350 for about one hour, or until chicken juices run clear.

Southwestern BBQ Tofu
1 package extra firm tofu, pressed, and cubed in 1/2 inch cubes
1 green pepper, diced
1 jalapeno (optional)
2 medium onions, diced
1 teaspoon crushed garlic
1 16 oz. jar BBQ sauce, any flavor you like
1/2 cup water salt and pepper to taste
spike seasoning (optional)
2-3 tsp olive oil
cooking spray
1 cup white rice

Spray pan with cooking spray. Saute, peppers and onions, till onions are slightly caramelized (about 7 minutes), add garlic. Remove from pan and set mixture aside. Add 2-3 teaspoons olive oil, heat oil and add cubed tofu. Saute tofu till most pieces are lightly browned (about 5-7 minutes). Season tofu with spike seasoning and salt and pepper to taste. Return onion, pepper mixture to tofu. Add jar of BBQ sauce and 1/2 cup of water. Stir, reduce heat to simmer. Allow sauce to reduce by half. Serve over steamed white or brown rice.

Frozen Banana-Strawberry Cups
2 bananas (very ripe)
1 cup strawberries
2 Tbsp honey
1/2 tub light whipped topping (or 1 cup Rich's Whip before whipping)
1/4 cup almonds

Sauce:
1 cup fruit juice (I used orange-strawberry-banana. You can use any juice that would complement the flavors above)
1 Tbsp corn starch
1 Tbsp sugar

Place bananas, strawberries and honey in a blender or food processor. Process until smooth. Empty into a med-large bowl. Fold in whipped topping. Line 12 muffin cups with tin foil liners. Place almonds in the bottom of each. Pour (or ladle) in the fruit mixture. Freeze until set.
Sauce: Bring all three ingredients to a boil over low-medium heat. Stir constantly until mixture boils and thickens. Cool.

Serve the frozen cups with sauce drizzled over and a dollop of whipped topping on the side. Fresh mint would be a great garnish if you want to get all fancy-shmancy!

posted by Becky @ 3:17 PM