Weight Watchers recipe

New Year’s Eve Dinner

I like to go out for New Year’s Eve. I love the energy, the people watching, the ridiculously tiny dresses that women wear when they are absolutely freezing (um, common sense?). I used to go out dancing on NYE with friends. Michael isn’t much for dancing or clubs so when we got together our tradition became going out to a nice restaurant. Last year we went to Meriweather’s on NYE and had a lovely dinner.This year we did something a little different. We stayed home and cooked a nice dinner together and then played a REAL game of Scrabble.

Ham. I attempted baking a humongous ham for the first time in my life and it was AMAZING. It was a scary endeavor, especially on a holiday where the potential of ruin was high…but as Michael said, “It doesn’t matter. I don’t care if we eat Taco Bell tonight. We’re together and that’s all that matters.” Awww.

The recipe I found for the ham was pretty easy, considering I was holding a huge hunk of meat in my hands weighing more than 7 pounds… I scored the ham, slathered it with Dijon mustard, stuck the pineapple slices and cloves into it and popped it into the oven for 3 hours.

Baked Ham

Prep Time: 33 minutes

Baked Ham

From Weight Watchers

Ingredients

  • 1/3 cup packed brown sugar
  • 1 (20 ounce) can sliced unsweetened pineapple slices (juice drained to save 2 tablespoons of juice)
  • 1/2 teaspoon allspice
  • 1 small, bone-in ready-to-eat ham, trimmed (about 6 lbs)
  • 1/4 cup Dijon mustard
  • 30 whole cloves

Instructions

  1. Preheat oven to 325. Line a roasting pan with heavy duty foil.
  2. To prepare the glaze, combine brown sugar, allspice, pineapple juice in a small bowl. Mix.
  3. Score the ham with a small knife. Spread mustard over the ham. Attach the pineapple rings to the surface in an attractive pattern, securing them with toothpicks (use whole cloves to cover the holes). Brush with half the glaze.
  4. Bake, basting with the remaining glaze every 15 minutes until ham is nicely browned and the thermometer reads 140F. Cover with foil and let stand before slicing.

Nutrition Facts

Baked Ham

Serves 3 ounces

Amount Per Serving
Calories 3 WW points
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.110pounds.com/?p=27386

I think the calories are off on the recipe, so don’t go off what it says. If you know WW recipes, try and figure out the actual points for it. Either way, I wasn’t too concerned about the points or calories that night. I didn’t have Allspice but I looked it up and you can do a mixture of nutmeg and cinnamon instead, so that’s what I did.

The ham may look horrifying but it was amazing. It was outstanding. The glaze was fantastic. The flavors were strong and bold, sweet and orgasmic. Michael said “This is the best ham I’ve ever had in my entire life.” Which made me proud. While neither of us have ever made ham before, his mom has done ham in the past. I think that’s a pretty good compliment–better than mom’s! 🙂

Michael had been craving his Mac n’ Cheese for a week too, so he decided to make mac n’ cheese to go with the ham. The flavors were great! Mac n’ cheese and ham and brussel sprouts? Yes please! The ham was so tender and flavorful, I cannot stop raving about it.

Sautéed Brussels Sprouts with Bacon & Onions

Servings: 10

Sautéed Brussels Sprouts with Bacon & Onions

From Eatingwell.com

Ingredients

  • 2 1/2 pounds Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons lemon juice (optional)

Instructions

  1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper.
  4. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Nutrition Facts

Sautéed Brussels Sprouts with Bacon & Onions

Serves 3/4 cup

Amount Per Serving
Calories 81
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.110pounds.com/?p=27386

I have to say that our New Year’s Eve Dinner was probably the best meal I’ve ever cooked. After eating some amazing Brussel Sprouts in the last month, I knew that there would be some of those tasty green balls on our NYE plate.

The recipe was simple and delicious. I chopped all the onions and added some shallots to it, chopped up chunks of uncooked bacon. Michael cooked the stuff in the skillet in the bacon fat. Bacon fat. Mmmm.

While we were eating dinner I mentioned that I just realized we were eating ham AND bacon and Michael said “That’s why I love you.” Either way, double pork or not, everything went together really well. It was a nice stay-at-home-holiday.

Wine was Gnarly Head Pinot Grigio–one of my new favorite California wines. While we were cooking we enjoyed the Trader Joe’s Coastal Syrah–love!

By the way, the Trader Joe’s wine was super cheap and probably one of the better wines I’ve had in a really long time. It was totally worth a try. I think my readers should give it a try! Go to your nearby TJ and spend $5. After dinner we set up Scrabble and played a game–for real. Not Words with Friends.


Michael gets super serious about Scrabble (well most games, really). I just play for fun. Since Michael was taking so long to make his moves, I played with Fat Kitty and my camera until it was my turn.

Waiting…waiting…and still waiting…And then I had some macadamia nut Hershey’s kisses for dessert.


We definitely rang in the New Year on a positive note. Give these recipes a try–they were wonderful. Cheers!

QUESTION: Have you ever baked a ham on your own before? What did you do for New Year’s Eve? 

Skinny Poulet Au Vinaigre

I like chicken again. For a long time I didn’t like chicken because I sucked at cooking it: it was dry, overdone, flavorless. The trick? Finding a few GOOD recipes that are tasty have made all the difference. A few sites that I’ve been happy with in regards to chicken recipes are: Real Simple, Eating Well and Gina’s Weight Watchers Recipes. Just because it tastes good doesn’t mean it has to be high in calories!

Gina’s Skinless Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)

From Gina’s Weight Watcher Recipes
Servings: 4 | Serving Size: 2 thighs with shallot sauce | Old Points: 5 pts | Points+: 6 pts  | Calories: 242.5

  • 8 lean chicken thighs, skin removed
  • salt and fresh pepper
  • 1/2 cup red wine vinegar
  • 1 cup fat free chicken broth
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tsp butter
  • 1 large shallot, thinly sliced (3/4 cup)
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 2 tbsp light sour cream
  • 2 tbsp fresh chopped parsley

1. Season chicken with salt and pepper.

2. In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.

3. In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth salt and pepper. Cover and simmer about 20 minutes until tender.

4. Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

I was in charge of making salads and prepping all the ingredients. I wish I had paid more attention to what Michael was doing to cook the food but I was too busy prepping everything.


I skinned the chicken thighs and Michael cooked them in the skillet.


I decided I wanted to make this recipe for the salad dressing. I thought it would go nicely with the red wine vinegar sauce on the chicken. Unfortunately it was a big, disgusting fail. Thankfully I tested the dressing before adding it to our salads. I was annoyed to dump it all out. I hate wasting products!!


Instead I used the light raspberry walnut vinaigrette dressing for mine and just plain oil and balsamic for Michael’s salad.


After the chicken was cooked and browned, Michael took it out and then added the sour cream to the sauce, letting it boil and thicken into a sauce. Then he plated the chicken into our pasta bowls and poured the gravy over the top of the chicken.


The chicken was great! I liked this one a lot (Michael thought the instructions were goofy and could have been done better). The sauce was tangy and salty in a wonderful way. I wish there had been MORE sauce but I think part of the reason for that was that we halved the recipe so there wouldn’t be any leftovers. Next time I’d make a little more sauce!


I really enjoyed this chicken. If I had to rank the chicken recipes we’ve done lately, I’d say they are in this order:

1. Braised Chicken with Spring Vegetables

2. Poulet Au Vinaigre

3. Quick Coq au Vin

All this menu planning and recipe experimenting has been FUN. I’ve learned a lot of things in the last few months and I’m having a great time eating the food! Plus, I think all the clean eating I’ve been doing has helped with my weight loss.

QUESTION: How was your weekend? Did you make anything spectacular?