Catfish Po' Boys, p. 144

I love me some creole food.  I do. This recipe was fairly easy but when cooking catfish, due to it's slimy texture and fishy taste, it should be fried.  Period.  So, this recipe would be a winner with a milder fish, like tilapia.  However, maybe I just suck at grilling catfish (or was I attempting to blacken?).  Whatever the case, my meal was just so-so.

The 5 Ingredients: Catfish, Cajun seasoning, romaine lettuce, FF tarter sauce (I made my own), and multi grain hamburger buns.

The Final Result:

So, you are probably looking at the picture noticing there are more than 5 ingredients.  As I said earlier I made my own LF tarter sauce b/c finding FF tarter sauce is like finding my flex pts mid-week... it ain't happenin', they ain't there.  So, I grabbed my LF mayo, sweet relish, and a lemon, mixed to taste and viola!  LF tarter sauce.  It was the best thing on that po' po' boy.

Then I proceeded to over season with Cajun seasoning to help alleviate the fishy taste of the catfish.  Talk about a sodium overdose.  Won't do that again.  Use the Cajun seasoning sparingly, unless you like to see people draw their cheeks in from salt poisoning.  Bleh.  Totally my fault.

I will make this again, except with tilapia or even shrimp!  I paired the po' boy with a baked potato soup.  Now that, my friends, was good and a meal saver.  Moral of the story:  Don't over season!!!!

Roast Salmon with Cilantro and Lime, pg. 92

I love salmon! Do you love salmon? I have been able to cook it various different ways and it never disappoints!  Well I take that back... I'm always disappointed to discover a 5 oz portion is very small but I'm able to scarf down 10 oz adjust and do that with no problem because I'm such a pro at this WW thang.  This recipe is great and very quick.  The 5 oz fillet will cost you 6 pps.  Be careful because you'll want to make a side or two to go along with it.  I chose brown rice and greens. 

The 5 Ingredients:  Salmon, FF Mayo (I used LF), Garlic, Cilantro, and Lime.

The Final Dish:

The recipe instructions say to brush on mayo then press cilantro in... I failed to read that and mixed the mayo, cilantro, garlic, and lime juice together.  I did that early that morning and let it sit in the fridge all day so I could just brush and go.  Dinner time is such a rush in my house so that worked out great.  Chez magnifique!  The salmon was tender and the "sauce" (it's really not saucy at all) was great.  It needed a little more salt and garlic.  It called for one clove, I used two, and still wanted more.  My husband didn't even know there was garlic.  And THAT should never happen.

Now that mayo mix that I created, accidentally, would make a FAB addition to a sandwich.  Mmm Mmm. Just watch out for untrustworthy people (aka my husband) sneaking around right under your nose.  I kept catching him *trying* to dip carrots in it!  So, for world peace, just make double!

I will make this again, no question, with the salmon I'm breeding in my back yard RIGHT now.

Spinach and Sun-Dried Tomato Pizza, p. 149

This pizza was awesome.  If you make it according to the book it's only 4pps per serving.  If you use full-fat cheese and ignore the instructions on the amounts of ingredients to use, you are looking at about 5 or 6 pps per serving.  Remember I'm the girl that likes quantity, so I was able to cut mine into 8 slices/servings!  I got a little over zealous with the goat cheese and tripled the quantity suggested.  My family wasn't overly impressed with that.  And for the record I paid for my over zealousness later!

The 5 ingredients: Spinach, sun-dried tomatoes, prebaked thin whole wheat pizza crust, LF Italian cheese blend, and LF goat cheese.

The Final Dish:

I live in a house full of carnivorous, heathen men.  If I would have put that pizza on the table without some sort of meat, they would have revolted.  If you live like me, then toss on a couple pieces of sliced chicken breast to keep the menfolk happy.  I got a little chef-y last night when preparing this.  I sauteed my spinach (instead of microwaving with water per the instructions) with fresh garlic in PAM until wilted and soft.  I also sprinkled some garlic (dried) on the crust itself.  YOU MUST DO THAT!!! I give you that tip for free, people!  Garlic is a must.

So, let me explain my goat cheese mishap... I calculated the points in the container, and it was low.  So I assumed the whole thing needed to go on top and would melt like mozzarrella... um, no.  That didn't happen, so just put the proper amount for happy-tummy's sake, ok?

Anyway, this may not be the best dish for a bunch of boys, although my hubby claimed to like it.  I plan to make this for my next girls night to serve with lots of wine.  The ladies will be happily full and drunk before 10pm!

That's how I roll.

Egg Salad, Weight Watcher eTools online

A little variation from the norm!  I'm doing a review for a recipe I found online.  I just had a craving for egg salad, a bunch of boiled eggs laying around, and motive.  That eTools is quite handy.  I found one for 3pps per half cup serving.  And it was delish.  Now warning... you may need to spend a few hours alone after eating this if you catch my drift or maybe you DON'T want to catch my drift. *blush*

The Ingredients:

The Final Dish:

If you know me (do you know me?), you know I added and changed some things... I just couldn't fathom the thought of discarding egg yolks for two measley egg whites, so I only used 4 whole eggs and left out the 2 eggs needed for the whites.  It's not fair. Then I added some celery, pickles, and regular onions because I forgot to buy chives.  I only used 1/4 cup serving of the yummy goodness (instead of 1/2 cup) b/c it looked like plenty and made TWO sandwiches.  I'm a sucker for quantity.  I used my 1pps per slice of bread-bread and viola!  An egg salad sammich that even my non-weight watchering husband enjoyed.  I think next time I'll add a little dill to give it even more zing!

Click the following url http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=108261 for the ingredient list and instructions.  Enjoy!