Roasted Green Beans, Mushrooms and Tomatoes

 

I sincerely apologize for the lag in posts lately.....real life has just gotten in the way of blogging AND cooking new things!  A lot of what I have been cooking up has been just super simple dishes and a favorite recipes that I have already posted about.  

With all the warm weather we had for the past two weeks, I have been super busy tending to all the spring cleanup that needs to get done around here...and let me tell ya, it's a JOB!  Our property backs up to a city park, filled with very large oak trees, and although we do clean up before winter, somehow, come spring, it's as if we never picked up one leaf!  It has been great exercise though, so I am not complaining TOOOO much.  Of course, spending so much time working outdoors means the inside work tends to get backed up...so this week has been all about catching up.  My youngest son also joined Lacrosse for his school recently, and that added activity has definitely thrown a bone into my time management.   To be honest, I will be glad once ALL my kids can drive!!  

With all that being said, I wasn't even sure if I would post this easy side dish.  Sometimes I think things are just so easy that it seems silly to call them a "recipe."  But I love this combo of roasted veggies so much, I decided I would share, just in case you have never thought about putting these three veggies together. 

Green beans and mushrooms are natural partners in the veg world.  The flavors work very well together.  I love the added grape tomatoes.  Roasted they take on a super sweet flavor and if they haven't burst on the baking sheet in the oven, they will burst in your mouth...which is really fun!  

Can vegetables be fun?  lol

 

As I mentioned, this super easy "recipe" starts with fresh green beans, sliced mushrooms and grape tomatoes.  Mix with a little oil, garlic and salt and pepper and roast in a HOT oven until done.  One of the secrets to a good roast is to make sure what you are roasting is as dry as you can get it before adding the oil.  Another great rule to follow is to try not to crowd the pan, allowing for room between items and getting them as single layered as possible.  This will really help you achieve a nice brown on some of the items which really bumps up flavors! 

Roasted Green Beans, Mushrooms and Tomatoes

from the kitchen of MKA

Printable Recipe

Servings - 4    Servings Size - 1/4th of recipe   Points Plus per Serving - 2 Points+ ( arrived from calculating the nutritional information for the vegetables and the oil together) 

Calories - 65.7,   Total Fat - 2.5g,   Carb. - 10g,   Protein - 2.6g,   Fiber - 3.2g

*measurements for the vegetables are approximate.  I really didn't measure them out...just sort of eyeballed the size, just so you know.  The nutrition information is based on the amounts as listed

3 cups of fresh green beans, cleaned and dried

2 cups of fresh sliced button mushrooms, dry

6 oz. grape tomatoes, clean and dry

2 tsp. oil of your choice ( I used rice bran oil, but olive or canola will work well too) 

1 - 2 cloves of garlic, finely minced

salt and pepper, to liking

1.  Preheat oven to 425 degrees F.  Line large baking sheet with nonstick foil or parchment.  Spray a light coating of cooking spray on foil or parchment. 

2.  Mix the vegetables with the oil, garlic and salt and pepper.  Spread on prepared baking sheet in a single layer, avoiding overcrowding.  ( you don't want the vegetables to steam) 

3.  Roast in oven for 20 - 30 minutes, depending on how you like them done.  Serve immediately.  

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Like I said, this is a super easy side dish that compliments just about any kind of meat.  Great with a grilled chicken breast, steak or even pork chop.  My favorite part, to be honest, is the grape tomatoes.  So yummy!  

I'm really hoping to catch up on my life soon!  I have a lot of things I would like to make....only having a hard time to find the time to do it!  

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Tastetastic Thursdays @ A Little Nosh

Low Fat Meyer Lemon Muffins

To say these muffins are delicious...might be an understatement!  Literally bursting with fresh lemon flavor and so light and tender really make this muffin stand out from the rest.

I had a few Meyer lemons left in my refrigerator I needed to use up.  After making a pretty delicious berry muffin recipe I got from a Williams-Sonoma cookbook over the weekend, I thought it might be yummy to omit the berries and add Meyer lemons.  I was not disappointed!  Meyer lemons are available for a short time during late winter/early spring and are really sort of a cross between an orange and a lemon.  They are less sour than regular lemons and their skins are quite soft...which is perfect for the way I used them here.

I cut the ends off of two Meyer lemons and finely chopped them, skins, whites, AND pulp ( yes, I pretty much used the entire lemon) ...picking out the seeds before I chopped them up.  This is what I added to the muffin batter, resulting in little bursts of lemon with each bite!

Mixing the batter is your standard wet ingredients to dry ingredients process until just mixed.  Then fill the muffin tins about 2/3's full with batter... 

and bake in a 400 degree oven for about 15 -20 min. 

I can't think of a better way to welcome spring than with these lemony gems!

Low Fat Meyer Lemon Muffins

adapted from a recipe from Breakfast Comforts/Williams-Sonoma

Printable Recipe

Servings - 16   Serving Size - 1 muffin   Points Plus per Serving - 4 Points+

Calories - 129.6,   Total Fat - 3.6g,   Carb. - 22.3g,   Protein - 3.1g,   Fiber - 1.1g

Ingredients: 

2 cups all purpose flour

2/3 cup granulated sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup low fat buttermilk

2 large eggs

3 TBS. rice bran oil OR canola oil

1 TBS. fresh lemon juice

2 whole Meyer lemons, seeded and ends cut off and discarded, finely chopped

Powdered sugar for dusting, optional

Directions: 

1.  Preheat oven to 400 degrees F.  Line 2 muffins tins with paper liners.  ( recipe makes 16 regular sized muffins) 

2.  In large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  Set aside.  

3. In another medium sized bowl or 4 cup glass measure, combine the buttermilk, eggs, and oil.  Add in the lemon juice and finely chopped Meyer lemons.  Pour the wet ingredients into the flour mixture and mix until just combined.  

4.  Fill each muffin well about 2/3's of the way full.  ( I used a scoop)  Bake at 400 degrees F for 15 - 20 minutes.  ( Tops may or may not be browned...test for doneness with toothpick)   Cool completely on wire rack before eating.  Dust with powdered sugar before serving ( optional)

Yield:  16 muffins
Prep Time: 00:15 minutes
Cook Time:  00:20 minutes
Total Time:  00:35 minutes

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Our first day of spring is much more summer like than spring like, but considering the spring starts we have endured in the past...I will take this kind of spring start gladly.  As I said, these muffins are really a nice way to welcome spring!  Lemon is an ingredient that really speaks spring to me!  

I would not try this method of putting the entire lemon ( skin, white pith, and pulp) with a regular lemon.  If you use a regular lemon, I would suggest using the pulp and the zest ( just the yellow part) finely grated instead.  Meyer lemons and regular lemons are not the same. 

What ingredient says "spring" to you?  

Looking for more lemon recipes? Try these:
Cornmeal Cookies with Lemon Icing from Life Currents
Italian Lemon Chicken from A New York Foodie
Sunny Lemon Shortbread Cookies from The Love Nerds

The Best Oven Fries....Ever!

 

While browsing through the latest issue of Cooking Light on my flight back home on Monday, I came across an article dedicated to making oven fries.  It was less of a recipe and more of a tutorial on getting them perfect.  Sure, I have made oven fries plenty of times in the past.  They always turned out just ok.  According to the article, the trick to making absolutely wonderfully crispy and light oven fries lies in the preparation.  Apparently, soaking the cut potatoes in plain old water for 30 minutes and then drying them off well before baking is the secret to GREAT oven fries!  Who knew? 

Actually, the secret to great oven fries is three fold.  First, allowing the fries to have a 30 minutes bath, gives time for some of the starch and water to leach out of the potato, leaving you with a potato that crisps up easier, but remains light and fluffy on the inside when baked.  

Secondly, it is  important to be sure to dry off the soaked potatoes well before adding them to the oiled baking sheet.  This will ensure that they bake and not steam in any water left on the surface.  I used a big wad of paper towels to thoroughly dry them. 

Last, but not least, do not overcrowd them onto the baking sheet.  Place them single layer with space between each fry.  

Although the article instructs you to bake the fries at 400 degrees F for 30 minutes, I found I got great results with a much hotter oven, 450 degrees F, and left mine in for about 35 minutes...so they got nice and brown...because as Ann Burrell says....brown food is GOOOOOD! ( ovens vary so adjust the cooking time according to your oven...just keep an eye on them)  I also opted to use the oil from my misto, to help keep the amount of oil in the recipe to a minimum.  

I assure you, if you follow these rules, you will have some amazing oven fries...and nobody will miss all the fat in the deep fried version!  I only wish I would have thought about photographing one that had been cut in half...so you could see inside!  

The Best Oven Fries....Ever!

adapted from Cooking Light

Printable Recipe

Servings - 4   Serving Size - 1/4 of recipe   Points Plus per Serving - 4 Points+

Calories - 164,   Total Fat - 0.2g,   Carb. - 37.2g,   Protein - 4.3g,   Fiber - 4.7g

4 medium sized ( 2 1/4" - 3 1/4" dia.) russet potatoes, scrubbed well

Cooking spray or olive oil spray in misto

salt and pepper, to liking

1.  Slice potatoes in half long ways, and then into 1/4" to 1/8" slices, with potato laying on cut, flat side.  Put in large bowl and fill with water to cover potatoes.  Set aside for 30 minutes.  

2.  Preheat oven to 450 degrees F.  Spray baking sheet(s) with cooking spray or misto filled with olive oil.  Drain potatoes and place on paper towels.  Dry thoroughly.  Place dried potato slices in single layer so there is area between each one on prepared baking sheet(s).  DO NOT OVERCROWD!  Spray tops of fries liberally with cooking spray or misto. 

3.  Bake in oven for 30 - 40 minutes, turning halfway through.  Season with salt and pepper.  Serve immediately.  

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Russet potatoes were on sale last week for a great price of $1.99 for 10#!  So with so many potatoes in my possession, I needed a way to use them up.  The boys all loved these oven fries.  I really cannot tell you what a difference soaking them for the 30 minutes made for the final product.  I will never make oven fries again without this very important step!! 

These oven fries went perfectly with our dinner of steak on the grill ( first of the season) and steamed broccoli.  

Have you fired up your grill yet this season?  What is your favorite thing made on the grill?  For me...I love ANYTHING GRILLED!!! 

Easy Pork Stir-Fry

This super easy pork stir-fry is a wonderful meal for the busy weeknight!  Recently, my youngest son has taken up playing Lacrosse for his high school.  Practice is from 4:30 to 6:30pm every weeknight, and he doesn't drive yet, so I need to make arrangements for drop off and pick up.  Right now, my older son has been helping out...but trying to get dinner on the table in the midst of all that driving can be tricky.  This is one meal that makes life a little easier at dinner time.

I did use a few "cheats" in preparing this meal.  The sauce I used is House of Tsang Classic Stir-Fry Sauce with a little altering.  The pork tenderloin I used was one that was pre-marinated...but you don't need to use a pre-marinated tenderloin, a plain one will work fine too. 

 

The great thing about making stir-fry's is that they are totally customizable.  You can use any combination of vegetables you like.  Using the pork tenderloin is great because it cooks up quickly and it is low in fats. The marinated varieties impart a whole lot of flavor without you needing to do any work to them, so they are perfect for this use.  Hormel makes a line of great tasting, always tender pre-marinated pork tenderloins.  

I also used a new oil in this dish.  Rice Bran Oil. I don't know if I buy the idea that this oil can make you "skinny," but I do believe the health benefits are numerous and since I had the opportunity to shop in an Asian Market this past weekend, I picked some up.  I really like this oil.  It has virtually no flavor and it has a very high smoke point.  It is also rich in antioxidants and vitamins and claims to lower cholesterol.  If this oil does all this wonderful stuff, I am hoping to see it show up in mainstream groceries in the future.  Until now, it seems the only place to get it is online or in Asian markets...are you familiar with rice bran oil?  Maybe you have seen it elsewhere?  Let me know! 

 Now....on to the stir-fry!  When browning the meat, be sure not to crowd the pan!  I did mine in two batches!  

Next up, is the veggies....I used broccoli, carrots, red peppers, onion, and grape tomatoes.

Once the vegetables are almost tender, add back in the meat and the sauce, add in the tomatoes, and garnish with sliced green onion.

 

Easy Pork Stir-Fry

inspired by House of Tsang Classic Stir-Fry Sauce

Printable Recipe

Servings - 4   Serving size - 1/4th of stir-fry mixture over 1 cup brown rice   Points Plus per Serving - 13 Points+

Calories - 500.3,   Total Fat - 11.1g,   Carb. - 73.3g,   Protein - 28.5g,   Fiber - 7.9g

*For the stir-fry WITHOUT rice, nutrition is as follows:  Calories - 283.9,   Total Fat - 9.4g,   Carb. - 28.5g,   Protein - 23.5g,   Fiber 4.4g ( 7 Points+)

*I usually only eat a 1/2 cup of rice, which brings the total PP value down to 10+ for the entire meal.  

1 TBS rice bran oil or canola oil

1 lb. pork tenderloin, sliced into small, thin pieces

salt and pepper, to liking

2 cups fresh broccoli florets

1 large red pepper, sliced

1/2 large sweet onion, large diced

3 medium carrots, cut into matchsticks

1 tsp. minced ginger

1 clove garlic, minced

1/2 cup House of Tsang Classic Stir-Fry Sauce

1/2 cup low sodium, fat free chicken broth

1 tsp. cornstarch

1 cup grape tomatoes

4 cups of cooked brown rice

2 - 3 green onions, sliced

1.  Heat oil in large non-stick skillet over high heat.  When oil begins to shimmer, add in the pork, being careful NOT to overcrowd the pan.  Work in two batches if you need to.  If you are using the flavored pork tenderloin, no need to season meat.  If you are NOT using the flavored pork tenderloin, season meat with salt and pepper before adding to hot oil.  Brown the meat on all sides and remove to bowl.  Set aside.  

2.  Once meat is browned and removed from pan, add in broccoli, red pepper, onion, carrot, ginger and garlic.  Cook, stirring frequently, until vegetables are just crisp tender.  ( it took me about 10 minutes or so)  

3.  In small bowl or glass measure, combine the House of Tsang sauce, chicken broth, and cornstarch.  Add the meat back into the skillet with the vegetables.  Pour on the sauce mixture and bring to boil.  Let it thicken for a minute or two.  Take off heat and add in tomatoes.  Cover and let tomatoes get warm.  ( they will just burst in your mouth when you eat them, but they shouldn't come apart in the skillet when you heat them this way...what can I say?  I like pretty food!)  

4.  Serve the stir-fry over brown rice and garnish with green onion. 

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I cannot believe the almost summer-like forecast we have for this week.  I will definitely be getting out to enjoy the weather!  I contemplated grilling yesterday, because it so darn nice out, but then settled on this stir-fry, because it was so quick and easy.  You could really streamline this meal by buying the frozen brown rice that you heat in a bag, and getting all the vegetables pre-chopped at the store in the produce department or salad bar.  

I really loved using the pre-marinated pork tenderloin in this dish.  It gave the dish so much flavor without much work.  

What are your easy, go to meals, when you are in a time crunch?  

Parmesan-Crusted Tilapia

 

This week's BSI is Parmesan Cheese, and this tasty fish recipe is my submission.  Originally from Every Day with Rachael Ray, it's an easy coating for tilapia or other mild white fish, as it uses few ingredients.   I used tilapia loins here, as I prefer them over the flatter filets.  

I used a combination of grated Parmesan cheese and shredded Parmesan cheese, because I needed to use up some of the shredded cheese I had on hand. I also decreased the amount of cheese used to 1/2 cup from 3/4 cup, as used in the original recipe,  and added a 1/4 cup seasoned breadcrumbs for body.   You could mix the cheese like I did, or just use all of one.  Just be sure to use a quality Parmesan cheese, and not the kind in the green can.  A good Parmesan cheese is great because it lends a wonderful nutty/salty flavor to anything you add it to.  

The fish came out fairly crispy for a recipe completely made in the oven and was on the dinner table in no time.  We enjoyed this very much, and yes, even fish hater son ate a piece! It is definitely another fish recipe to add to my arsenal of fish recipes that don't taste fishy! 

Parmesan-Crusted Tilapia

adapted from Everyday with Rachael Ray

Printable Recipe

Servings - 4   Serving Size - one filet or loin   Points Plus per Serving - 5 Points+

Calories - 201.2,   Total Fat - 6.1g,   Carb. - 5.7g,   Protein - 30.4g,   Fiber - 0.4g

16 oz. tilapia loins or filets, defrosted if previously frozen

1/2 cup Parmesan cheese, grated or shredded

1/4 cup dry, seasoned breadcrumbs

salt and pepper, to taste

1/2 tsp. garlic powder

2 tsp. dried parsley 

2 tsp. paprika

1/4 cup egg beaters ( or one beaten egg or skim milk), to moisten fish before coating

1.  Preheat oven to 400 degrees F.  Line a baking sheet with nonstick foil ( easiest for cleanup ) or spray baking sheet with nonstick cooking spray.  

2.  Put egg beaters in shallow bowl ( again, I like to use egg beaters because they are thick and tend to coat the meat/fish well)   In another shallow bowl or dish, combine the cheese, breadcrumbs, salt and pepper, garlic powder, dried parsley and paprika.  Dip the fish into the egg beaters and then into the cheese/breadcrumb coating and place on prepared baking sheet.  

3.  Spray tops of fish with more cooking spray, and bake at 400 degrees F for 10 - 12 minutes ( the loins are thicker than filets, so they took about 15 minutes) or until fish is done, opaque and flakes easily.  Do not over cook!  

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I am excited to see what kind of recipes come in for BSI this week!  We've already got a great start and thanks to all who have already submitted.  There is still plenty of time.  Deadline for entries is this upcoming Sunday! 

I have mentioned in the past, I really need to try to incorporate more fish into my diet...but I am picky when it comes to fish.  No fishy fish for me.  No bones.  ( Bones will absolutely ruin a nice piece of fish for me!)  So having recipes like this at hand are priceless.  I have also mentioned in the past how I prefer the tilapia loins over the filets.  They are meatier and I think, milder tasting because they don't have any of the dark flesh filets tend to have...which can taste fishy.  

When purchasing Parmesan cheese, it is an area where you might want to spend a little extra money.  All Parmesan cheese is not created equal and in my opinion, this is one area where you really do get what you pay for.  Also, when there are so little ingredients in a dish, you really want to go for quality ingredients or you may end up disappointed.

Frozen Banana Bites and Blogger Secret Ingredient!

When I saw this super simple sweet treat idea on Pinterest a while back, I knew I just had to try it. More of an idea than a recipe with such little work and few ingredients.  Such delicious end results. 

and they're healthy treats too!

Frozen Banana Bites

adapted from (Neverhome)Maker

Printable Recipe

Servings - 10   Serving size - 2 banana bites   Points Plus per Serving - 3 Points+

Calories - 105,   Total Fat - 4.1g,   Carb. - 18.4g,   Protein - 0.5g,   Fiber - 1.2g

(* Weight Watchers - the information on calories and points plus above includes the nutrition information for the banana.  If you choose to count the banana as 0 points+, then the points will be 2+ for one serving.)

4 medium sized ( 7"-8"), not too ripe, bananas

1/2 cup semi-sweet chocolate chips

1 tsp. coconut oil

1 TBS. shredded coconut, for topping

1.  Peel and slice banana each into 5 pieces, so you have 20 bites.  Cover sheet pan with waxed paper for nonstick foil and place bites on pan.  Set aside. 

2.  In microwave safe bowl, melt the chocolate chips and the coconut oil gently or melt them over a double boiler on the stove.  

3. Dip the banana pieces into the melted chocolate with a fork, letting excess drip off.  Just put a thin coating of chocolate on each bite so you have enough chocolate for all the bites. ( I did end up using ALL the chocolate, so if you find you need more coating, you could increase the chips by 1/4 cup for an additional point+ per serving)  If chocolate starts to harden, reheat in microwave for a few seconds.  As you dip the banana bites, place them on prepared sheet pan.  

4.  Sprinkle coated banana bites with coconut and place in freezer until firm.  Mine took about 30 minutes.  Once the bites are firm, remove them from the pan and place in a freezer safe container or zipper plastic bag for storage.  Keep stored in freezer.  Enjoy!  

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Biz, from MyBizzyKitchen, has resurrected BSI ( blogger secret ingredient)  and I have offered to host this week, as her daughter's birthday is this week....Happy Birthday to Hannah!  

Tried as I did yesterday, I just never got a chance to post this weeks BSI!  so without further adieu this week's secret ingredient is...

Parmesan Cheese!!!  

So put your thinking caps on and get to work finding and making recipes that highlight this special ingredient and post about it. You can find all the information you need to submit an entry to BSI HERE.  Remember you do not need to have a blog or a recipe picture to enter.   You can also enter any recipe you have in your archives as well. One recipe or post link per person please. Leave a link in the comments to this post to enter or send me an email with a link or recipe.  The deadline for submitting entries is Sunday, March 11.  A winner will be chosen by me and a prize will be mailed out to you! The winner and lineup will be announced on Tuesday, March 13. 

Remember, you must leave a link to this post on the post you are submitting.   

This is a totally informal and fun blogger event and if you have never done anything like this, I encourage you to give it a try!! 

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A Little Nosh

Chicken Parmesan Bites w/ Cheesy Marinara and Whole Wheat Pasta

 

Yummy  pieces of golden brown chicken over a bed of whole wheat thin spaghetti topped with a jarred marinara ( keeping it simple and easy! )  

This dish is a perfect dish for the weeknight.  Pair it with a garden vegetable salad and you have a complete meal in no time.  

It's fun, because the boneless chicken breasts are cut into thirds, giving the chicken more area for the crispy breading...plus I think it looks pretty and sort of special plated up! 

The chicken pieces are coated in eggbeaters and then dipped in a mixture of panko breadcrumbs and Italian style breadcrumbs, then browned in a little olive oil in a nonstick pan...I like the mixture of the panko and the regular dried breadcrumbs, as each one plays a role in making the breading.  The panko gives them a great crisp, and the dried breadcrumbs are small, so they really adhere to the chicken.  I also really love using eggbeaters to begin with when breading things.  It's thick and really adheres to whatever you are coating...plus...it's fat free, so that's a bonus!

They finish cooking in a warm oven, while you make the pasta and the sauce.  Cheesy Marinara is simply a jarred marinara sauce with the addition of two Laughing Cow Light Herbs and Garlic cheese wedges melted in.  Simple as can be!  

Chicken Parmesan Bites w/ Cheesy Marinara and Whole Wheat Pasta

from the kitchen of MKA

Printable Recipe

Servings - 4     Serving Size - 3 chicken "bites", 1/2 cup cheesy marinara, 2 oz. (dry) whole wheat pasta     Points Plus per Serving - 13 Points+

Calories - 503.7,   Total Fat - 9.8g,   Carb. - 66.7g,   Protein - 39.5g,   Fiber - 7.9g

16 oz. boneless, skinless chicken breasts, ( 4 boneless breasts ) cut into 3 chunks each

1/2 cup eggbeaters ( you will have leftover to discard )

1/2 cup dry, Italian seasoned breadcrumbs

1/4 cup plain panko breadcrumbs

2 TBS. grated Parmesan cheese

dash of garlic powder

salt and pepper, to liking

1 tsp. dried parsley 

1 TBS olive oil

8 oz., dry, whole wheat pasta of your choice ( I used thin spaghetti ) 

2 cups marinara sauce ( such as Mids ) 

2 wedges of Light Laughing Cow Garlic and Herbs cheese

extra Parmesan and parsley for garnish ( optional )

1.  In shallow dish, combine the breadcrumbs, panko, 2 TBS Parmesan cheese, garlic powder, dried parsley, and salt and pepper.  Dredge the cut chicken pieces in eggbeaters and then coat in breadcrumb mixture.  

2.  Preheat oven to 300 degrees F.  Cover a large baking sheet with foil and put an oven safe rack on top.  Spray all with cooking spray.  Set aside.  Heat a large nonstick skillet with 1 TBS olive oil over med-high heat.  Brown the chicken pieces, being careful not to overcrowd pan, on all sides.  Chicken does not have to be done all the way.  It will finish cooking in oven while you prepare pasta and sauce.  Remove browned chicken pieces to prepared rack and place in preheated oven to cook all the way through.  

3.  Fill large pot with generously salted water.  Cook pasta according to package directions.  Meanwhile, heat marinara sauce with Laughing Cow Cheese wedges, stirring often to break apart the wedges and help them melt. ( They don't melt very easily...so you will need to tend to them a bit to help them along)  Drain pasta when done.  Check the chicken for doneness.  At this point it should be cooked all the way through. 

4.  Plate dishes with pasta, 1/2 cup sauce, and three pieces of chicken.  Garnish with extra Parmesan cheese and parsley, if desired. 

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This meal is a bit of a splurge, but paired with a vegetable salad and fat free dressing or some steamed green beans, it really is not that bad for a dinner.  I like to keep my dinner points right around 10ish or so...so this actually works out just fine.  

My son and I stopped in at Applebees yesterday for lunch.  I saw they had new menus and some new WW items on them.  I didn't try them, because they were all around 12p+ and it was lunch, and they were rather expensive items to have for lunch....point wise and money wise.   I was disappointed that they have removed some of the more "lunch friendly" menu items such as salads and sandwiches.  Why couldn't they do both lunch items and dinner items?  I settled on a plain salad and a cup of tomato basil soup.  The table next to us had an older couple, who also were having a salad/soup combo.  I don't know what soup or salad they were having, but the wait staff must have brought out three dishes of salad and at least three soups to the gentleman...who was rather large.  My son asked if they offered "unlimited soup and salad"...I was pretty sure they didn't.  I wonder what their bill was like?