Posted by: aauntiem | March 23, 2010

Bison Burgers, Kabobs with Dill Dip, Pear Berry Tart ohMy

Picasso picked Saturday night’s meal. See, we have been sort of lax on the weekend eating out and last week we called a little family meeting to check our spending. In an effort to want to stay in on the weekends, we decided to beef up the weekend meals and make sure we were getting the same kind of food experience without a. the cost and b. the points.

I chose to do a lightened up version of Pioneer Woman’s Pizza, which I will talk about later this week.

Picasso opted for ground bison, instead of steak (pick your jaw up but don’t worry he just had it for breakfast on Sunday).  We found ground bison at a local wholesale club the week before and had heard people rave about Bison as the new beef. We figured we would try it out.

It ended up that Saturday we had his brother and his brother’s girlfriend over for dinner.

Luckily, his brothers eats everything. His sister and stepmother are vegetarian, his dad eats two more things than him. Picasso eats four things, all meat products nut one. I am still trying to figure it all out. If you have advice about all of this or know someone suffering with a similar disorder contact me. Send me a map or guide to untangling it all. It makes Christmas Breakfast an ordeal.

Before I get lost in the hopelessness of it all, let me continue.

We served:

Roasted Potatoes, 2 weight watchers points for 1 cup

with

Bison Cheese Burgers with light Whole Wheat Buns                                 serves 4

8 Weight Watchers Points
3/4 pound(s) Bison (Buffalo), ground, raw
4 item(s) light hamburger roll or bun
4 oz low-fat cheddar or colby cheese
1 Tbsp Worcestershire sauce
1 tsp hot pepper sauce
4 large leaf/leaves lettuce
1/4 cup(s) ketchup

Place your ground Bison in a large bowl. Sprinkle with sea salt and ground pepper. Add a pinch of cayenne, about five dashes of hot sauce, and some Worchester. Mix it all together with your hands (even though it is gross). Divide into four burger patties. Place on baking sheet and cover with wrap. Set aside until about 7 minutes before everything else is done.

Grill to preferred temperature (please not well-well done). Then serve on light hamburger bun with lettuce, ketchup (gotta have this), and other fixins you wanna add—just count the points. * Note: This was awesome, really.

And

Stuffed Mushrooms                                                                                             serves 10

0 Weight Watchers Points

1 large package of mushrooms (you need 20), I used baby portabella

1 tsp olive oil

1 clove of garlic

1/4 cup red onion, chopped

1/4 cup mixed ornamental peppers, diced

10 oz chopped frozen spinach, thawed and drained

½ cup of plain bread crumbs

1 tsp cayenne

1 tsp old bay

¼ tsp of ground turmeric

  1. Preheat oven to 350°F. Lightly spray a baking sheet with PAM or some fat free cooking spray.
  2. Remove mushroom stems from caps and finely chop stems; place caps on oiled baking sheet.
  3. Heat olive oil in a large skillet over high heat. Add mushroom stems, onion, pepper and spinach, sautéing until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
  4. Stuff each mushroom cap with 2 tablespoons of filling mixture. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.) *This recipe is modified from Weight Watchers cook book “Quick and Easy Entertaining” found at http://www.weightwatchers.com

And

Grilled Kabobs with a Yogurt-Dill Dip Serves 8

Weight Watchers Points

Dip:

1 garlic clove, pressed

1/8 tsp sea salt

1 tbsp fresh dill, minced

1 tsp fresh chives

1 tsp fresh parsley

1/4 cup fat-free sour cream

1/2 cup plain fat-free Greek yogurt

Veggies:

16 Ornamental peppers

8 cherry tomatoes

16 small mushrooms, scrubbed up

2 sprays olive oil cooking spray

1/4 tsp table salt

1/4 tsp black pepper

To prepare dip, press garlic. Add pressed garlic and salt to a small bowl. Stir in dill, chives, parsley, sour cream and yogurt. Store in refrigerator until ready to serve.

Preheat grill to high. To prepare kabobs, core and seed each pepper; cut each into 8 chunks. Arrange 2 peppers, a tomato, and 2 mushrooms on each of eight skewers (if you are using wood remember to soak them in cold water for at least 5 minutes first). Lightly coat kabobs with cooking spray; season with salt and pepper. Grill kabobs until peppers are tender and lightly browned, about 5 minutes per side. Serve kabobs with dip. Yields 1 kabob and about 1 1/2 tablespoons of dip per serving.

*This recipe is modified from Weight Watchers cook book “Quick and Easy Entertaining” found at www.weightwatchers.com (I told you I wasb’t angry with tem any more)

Here is the original:

Check it out in this:

Yep, those are the yummy skewers. Mine look a little different, but they all look good.

To Drink we had:

Fresh Squeezed Lemonade (could serve 1 and still be zero, it is the drink of the gods…well that and diet coke) 0 Weight Watchers Points

1 bag of fresh lemons, squeezed (store the rest because you are gonna want to make it all, I promise) which makes about 2 cup(s) fresh lemon juice

For one pitcher:

½ cup to ¾ cup fresh squeezed lemon juice—try ½ cup first and taste

One sliced lemon
1-2 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener, depending on how sweet you want it
to fill pitcher with water

Squeeze your lemons. I have an old fashioned one that is powered by Picasso and myself, usually taking turns (he is a good worker bee).

Pour in one cup of sweetener into your pitcher.

Pour half a cup of lemon juice into your pitcher.

Add in your lemon slices, for flair and extra flavor.

Add some ice cubes (or if you are more awesome than I am, freeze some lemon slices into ice)

Now, I have one with a lid, so I just shake it all around and kinda dance into it. But, you could just stir if you don’t want to do a cardio burst right now. I’ll understand.

Now, fill the sweet lemony mixture with water—almost to the brim, but leave some room to add ingredients for taste as necessary.

Taste, adding lemon juice or sweetener as necessary. Mine is not an exact science and it is a little different every time.

Everyone will love this. Scouts honor.

Can you believe I am not done with the awesome-ness that was my Saturday dinner? Because…

We finished with (well, everyone but Picasso who had ice cream):

Pear Berry Tart serves 8

1 Weight Watchers Point


1 large pear(s), peeled and sliced
1 tsp ground cinnamon
10 sheet(s) Athens Fillo twin pack
1 Tbsp white all-purpose flour
3 Tbsp cornstarch
1 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
3 cup(s) blackberries
1 tsp fresh lemon juice

Preheat oven to 350F.

Crust: Lightly coat a 9 inch pie pan with fat free oil spray. In a small bowl, combine the 2 tbsp splenda and flour and set aside. Stack your 10 phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of splenda mixture over it. Repeat with remaining sheets, layering until entire pie pan rim is covered. You should have some hanging edge pieces. Cover the entire pie with a damp cloth to keep it from cracking while you cook the filling.

To make the filling: In a sauce pan, combine splenda, cornstarch, and cinnamon. Stir it around. Add pears and blackberries.  Sprinkle fruit mixture with lemon juice. Stir (lightly people, fruit if fragile). Cook, stirring frequently, over medium heat until fruit comes to a boil. Cook an additional two minutes longer. It should be good and gooey now, like a sauce you might put over pancakes (which you can do—it is really good). Remove from heat and transfer to prepared phyllo crust. Then, pull up those hanging flips to cover the outer rim of the pie filling.
Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature. Serves 8 for one point or 4 for 3 points.

*******************************************************************************************

That brings the grand total of Saturday’s giant excellent meal to 11 weight watchers points. Hefty—but it was an eat-out-eat-in.

This is the table spread. It was too hectic and everyone was too hugry to take any more pictures. You are lucky I got this. They were wilda-beasts. Picasso especially, who was sitting just behind the made burger to the right, growling about choosing a different life path so he didn’t have to starve for his art.

Honestly, it was too much for me (the food). I counted all the points but did not eat everything as a full serving. Next time I would:

Drop the points of the meal to 6 points by eating:

½ cup roasted potatoes (1 pts)

Half a bison burger (4pts)

2 stuffed mushrooms (0 pts)

1 kabob with dip (0 pts)

1 piece of tart (1 pt)

As much lemonade as I want! (0 pts)

Or you could have four peas and as much ice cream as you’d like to eat. No, I am kidding.

Aunti M

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Responses

  1. […] My sissy is coming in to town for her birthday and Easter. Tomorrow the fam is going boating and hosting a BBQ on the river for Beth’s birthday. I am bringing the veggie and fruit kabobs. […]


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