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Chicken Piccata

November 6, 2011 By Fran 1 Comment

Try this meal for a treat on a weeknight or make it for guests and everyone will be talking about what a fabulous kitchen magician you are! and it doesn’t have to cost a lot of Weight Watchers Points Plus or calories. Weighing in at just 7 points or 307 calories, it’s a great main dish that so many side dishes go with. I added egg to give it a bit of a Chicken Française touch. If you leave the egg out, subtract a point or count it as just 272 calories.

Keeping cubes of pesto on the freezer and adding a dollop of ricotta cheese to it before adding to a hot pot of pasta is a weeknight trick that you’ll want to keep in your back pocket. Roasting vegetables doesn’t take a lot of time and in just 15 minutes you can have this Chicken Piccata from stovetop to table.

Another trick for your kitchen repertoire is to have capers in your fridge. I pick mine up at Costco in a huge jar. It’s much less expensive than that little jar you find in your local grocery store and they’re packed in brine and have a half-life of about forever, so even though you don’t use them by the cup there’s no need to worry about them going bad before you use the jar.

Chicken Piccata

5 minutes

15 minutes

25 minutes

Yield: 2 Servings

307

Chicken Piccata

This 7 point Weight Watchers Points Plus or 307 calorie chicken dish needs no difficult to find or special ingredients. The capers and lemon give the dish the salt you may want and the dish is tart and delicious.

Ingredients

1 Chicken Breast, no skin, cut in half

1/4 cup Flour, white, 0.25 cup (remove)

1/4 cup Chicken stock, home-prepared

juice of 1 lemon

1 large Egg, lightly beaten

1 tablespoon Capers

1 tablespoon Olive Oil

1/4 cup White Wine

1 sprig Parsley, chopped

Freshly cracked pepper

Instructions

Dredge (dust) the chicken in flour

Heat olive oil in a non stick skillet

When hot, add the chicken and brown on both sides cooking for 4 minutes per side, (longer for thicker chicken breasts)

When just cooked, remove to a plate and cover with foil

Before putting the skillet back on the heat, add the wine

Cook for about 30 seconds to reduce slightly

Add the lemon juice and chicken stock and cook until heated through

Turn off the heat and add the egg, stirring until just cooked through

Return the chicken to the pan

Add the parsley and capers and stir to combine

Add freshly cracked pepper and serve

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Filed Under: All, All Posts Tagged With: Chicken, Cook, Dinner, Food, Piccata, Weight Watchers

Knife Winner!

October 29, 2011 By Fran Leave a Comment

Today’s the day to announce the winner of the paring knife. So, without further ado, the winner is Susan! Congratulations Susan! I hope this little knife serves you well. It might be the perfect for doing some detail work on a pumpkin — if you’re into that kind of thing. Me? Not so much. When the kiddos were little we liked painting pumpkins. Frankly, that thick rind kinda scares me!

And with that, I’m off to the store. My cupboards are bare and it’s a cold, rainy Saturday. This calls for something comforting that I can spend my afternoon in the kitchen creating.

I’ll let you know how it works out.

Filed Under: All, All Posts Tagged With: Carve, Knife, Pumpkin

How to Poach an Egg — a Video — and a Knife Giveaway!

October 22, 2011 By Fran 4 Comments

I’ve made poached eggs here a number of times, but I don’t have much feedback from readers telling me whether you make poached eggs or if you’re just in need of a method so I decided to put together a video showing you how I make a poached egg.

Now, I may be pretty good in the kitchen, but it wasn’t until I came across the Gordon Ramsey method for egg poaching that I was able to get this technique under control and crate consistently good poached eggs.

Since I started this weight loss journey, I’m particularly fond of a poached egg on top of a … right, a tortilla. It rarely ever changes, but let’s have some fun with this. I’m in the mood for a giveaway so why don’t you tell me how you’d serve a beautiful, creamy poached egg and enter for a chance to win this brand-spanking-new non-stick paring knife.

I’ve had one of these knives in my knife drawer for years and it’s handy to have around. Sharp, the right size and who can resist the color?

I received the knife at this years’s BlogHerFood event in Atlanta for entering the Mango Mentor competition, put on by the National Mango Board. It’s a nonstick paring knife and when needed, can be sharpened. So come on in and enter for your own red paring knife and make the small cuts easy.

Here’s how to win:

Tell me what you would serve with your poached egg by posting a comment below.

To select the winner I’ll use a random number generator and will notify via email.

The contest will close in one week, on Saturday, October 29th at 11:59pm, EST. Be sure to include your email address in your comment so I can write to you if you win.

But what does this have to do with poaching an egg? I have NO IDEA! I just wanted to give something away to ThinRecipes readers. I’m feeling good because at last wee’s weigh-in I passed another “decade.” No, not a birthday, a 10b. mark. You know, as in 150… 140… 130…

Now, let’s talk about the poached egg; the reason I wrote this post and created the video. The beauty of an egg is that it only costs 2 Weight Watchers Points Plus values or just 70 calories. I love a creamy yolk and poach my egg just to the point of the white setting. It feels so decadent to eat a poached egg and isn’t time consuming or difficult. The video below will show you the technique that works every time.

Check out the video and you’ll be making poached eggs part of your diet too.

Filed Under: All, All Posts Tagged With: BlogHerFood, Breakfast, Cook, Food, Giveaway, Kitchen, Knife, Poached Egg, Video

Step into My Kitchen

October 21, 2011 By Fran 2 Comments

My kitchen refresh is well underway and by Sunday the only thing that will be left to do i s to replace the fridge. That will have to wait. It appears it’s time for a new airconditioner, darn it!

But onto less stressful things than spending money. Cooking in my newly (almost) refreshed kitchen makes me feel like a princess. It’s shiny and sleek and after having finally made a tile decision, I get to create in a kitchen space that feels luxurious. It only took me TEN YEARS to choose a backsplash!

I’ll tell you this much, it sure is nice having nothing on the counters. I am going to think long and hard before I put the utensil container, olive oil, and spice racks back. This is going to take some clever rearranging in the cabinets.

I am trying not to do much cooking until the work is complete. All that is left now is the grout work which will be done on Saturday morning. I don’t know how long it needs to dry, but I’m starting to think about what I’ll cook in the finished space.

Tonight I pulled a turkey cutlet out of the fridge and used the pesto I made the other night to serve along with a few spears of roasted asparagus. I threw together Turkey Piccata and it was delicious. It looked darn good too. Or was it the tile and range that look so good?

You decide. I’m just amazed that my favorite color is red, but everything in my house is either a version of green or brown. What does that say about me? Yeah, don’t try to figure it out. It’s likely to change at some point.

Nobody panic -- those white blips are spacers between the tiles

This delicious entreé will cost you just 7 Weight Watchers Points Plus values and is an impressive weeknight dinner. Serve with your favorite side dishes.

Turkey Piccata

10 minutes

20 minutes

Yield: 2 servings

1 cutlet

Calories per serving: 309 -- 7 Weight Watchers Points Plus values

This is a very quick dish to prepare and makes a delicious weeknight dinner

Ingredients

1 tablespoon Olive Oil

2- 4 ounce boneless skinless Turkey Breast cutlets

1/4 cup Flour

1/2 Lemon

1/4 cup White Wine

1/2 cup No Fat Chicken Broth

1/4 cup Capers in Brine

1/4 cup Flat Leaf Parsley Leaves, chopped

Salt and Pepper to taste

Instructions

Pound a turkey breast until it becomes about 1/4 inch thick or using a knife, slice the breast to 1/4 inch thick cutlet

Heat a skillet and add olive oil

Sprinkle flour on a plate

Dredge (lightly coat) the turkey in the flour and dust off the excess

Add the turkey breast pieces to the hot pan and cook until brown on one side

Turn and continue cooking until just about cooked through (160º)

Remove to a plate and cover with foil. The turkey will continue cooking while covered and reach the safe internal temperature of 165º when it's time to eat.

Remove the pan from the heat and add the wine

Return to the heat and continue cooking, stirring for about 30 seconds, reducing the wine just a bit

Add the chicken stock and stir, cooking for 1 minute

Squeeze in the lemon juice, add the capers and parsley, salt and pepper

Stir to combine

Plate the turkey and pour the sauce evenly over both pieces

Serve hot

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Filed Under: All, All Posts Tagged With: Calories, Cook, Cutlet, Food, Glass, Green, Kitchen, Piccata, Points Plus, Refresh, Tile, Turkey, Weight Watchers

Goodbye Old Stove

October 15, 2011 By Fran 4 Comments

Goodbye old stove. We worked together for a decade. Through thick and thin you nourished me. You made new friends with Justin.tv viewers and all those nights I cleaned you up and put you on camera you agreed without hesitation. Except.

Except that one time you decided it was time to show me who’s boss. You knew I didn’t intend to flambé that dish and with a woosh and a flourish, you did it anyway.! I was quick to recover and pulled the pan off the flame before disaster ensued. It was forever commemorated on YouTube however by a Justin.tv viewer and while I’d love to show you here, there may be children reading and well, I did swear. Sorry! I was utterly surprised.

Anyway, you won’t do that to me because I learned my lesson and now remember to always remove the pan from the stove before adding wine or other alcohol unless I want the flare up.

So, I bid you a fond farewell. We had too many meals together to count, but now it’s time for a replacement and I’m looking forward to many more incredible meals with you.

The new green glass subway tile backsplash should be installed next week and with that, I’ll have a sorely needed, refreshed kitchen. Yep, that shine under the hood is not glossy paint, people. Glass should clean up soooo much easier!

I’ve got plans this afternoon so using the oven wasn’t on the agenda. What I will do is something very expected. I’m sorry I can’t be more clever than this. It’s not that I don’t want to be, I just don’t have much time to do lunch before going out for the afternoon.

Oh, but don’t worry, I’ll use you for something wonderful for dinner.

Care to guess what I made for lunch???? I’ll give you a hint … Weigh-in day is Sunday morning so I work hard to keep my Saturday meals light, or at least within the 29 Points Plus limit and that means …

Yes! A lunch tortilla! Would you have expected anything else? It’s quick. I can whip it up in minutes and it allowed me to give the oval center burner and a medium burner a little test drive.

Tomorrow will be a whole different story. We’ll cook and bake, roast and broil. I plan to shoot a poached egg video and more.

ThinRecipes World Headquarters is going to go to town with this oven tomorrow! Be sure to friend Thin Recipes on Facebook and to Friend ThinRecipes on Twitter or subscribe to the the feed so you don’t miss the fun.

And YES! I am this excited about a new kitchen appliance, please don’t haul me away in a straight jacket.

Filed Under: All, All Posts Tagged With: Cook, Food, GE, LG, New, Oven, Range, Stove

Try this Tofu Recipe; You Won’t be Disappointed

October 13, 2011 By Fran 2 Comments

Tofu. What is it? Why is it? So many people exclaim — AH! It has no taste! when they hear the word tofu, but I return the resistance with information that tofu is great because it takes on the flavor of whatever you cook it with and if you are in the mood for something uncomplicated by complex flavors, tofu can do that for you as well.

Oh, and by the way, tofu is made from coagulated soy milk that’s pressed into a block. It’s smooth and slick and kind of fun to play with. You have to be a little gentle when cutting it so that it doesn’t break apart, but there’s no real talent needed, just som patience.

I was leafing through the book Plenty, looking for the recipe for an eggplant recipe I’d had my eye on and came across a recipe for Black Pepper Tofu. I’ve eaten tofu before, but my experience cooking with tofu has been limited to making miso soup or to adding tofu into fried wontons like this batch of wontons I made for a CNN iReporter fpiece. The one thing I haven’t done, however, is make tofu as the prominent ingredient, the one that everything else revolves around.

Plenty, the plush covered book filled with — well, Plenty of vegetarian recipes has opened my eyes to meatless recipes that are not only delicious, but are beautiful to look at as well.

As a side dish, this tofu will serve 8 and cost you 6 Weight Watchers Plus Points or 201 calories. I made several changes, as follows: I used 1/2 the amount of vegetable oil, I added a teaspoon of fresh Sichwan peppercorns and the only soy sauce I had in the house was regular soy, not sweet or light. As a result, you’ll note that my tofu is not as dark as the dish in the book, but the taste is something I’ve been craving ever since. It’s not a light in points or calorie dish, so I haven’t made it again, but it is in the plan — soon and I hope you try it soon too.

I think it would make a great small plate in an around the world “tapas” type event.

Filed Under: All, All Posts, From Asia Tagged With: Asian, Cook, Food, Fried, Fry, Tofu, Weight Watchers

Short Rib Tacos; Not the Demon You May Think — Video Included

October 9, 2011 By Fran Leave a Comment

You haven’t lived until you’ve splurged on these Short Rib Tacos. But don’t panic, it’s not as bad as you think. You aren’t going to have this dish often — maybe once or twice a year, but for those times when you want to treat yourself to something hearty and comforting and full of flavor and texture, this meal should not be overlooked. I’ve created a video to show you the process which you can find here or by clicking on the arrow in the image below.

This dish is so robust, so savory, it doesn’t take much to satisfy and 3 ounces is much more than enough for two tacos. I used 2 ounces for my dinner and they were so rich I couldn’t have added more. By you know about my obsession with anything involving a corn tortilla, and this falls squarely in that obsession category. It’s the 2nd time this week I’ve made Short Rib Tacos — come on! I have to recipe test!

And yes, I lost weight this week THREE POUNDS! For me, it’s about portion control and not denying myself food just because I’m on a diet — yes, I used the word diet. I know it’s a lifestyle change, but it’s also a diet in my head, but I never go feeling deprived with just two exceptions — I want a really good piece of pizza — you know the kind, with that orang fat dripping down your chin — sorry, I’m from Jersey and that’s how we love our pizzas and something fried. Maybe crispy French Fries or a good piece of Fried Chicken. But I’ll have those things at some point. I just choose not to indulge right now and I’m fine with that choice.

Meanwhile, back to the short ribs …

Short Rib Tacos aren’t difficult to prepare, but it does take time since you’ll be braising the beef to a tender, pull apart texture. A few years ago I found the recipe for David Lebovitz’s Short Ribs. I’ve made these ribs too many times to count, sometimes following the recipe to the letter, other times putting my own spin on it, but every time I pay close attention to one very important step — searing and caramelizing the ribs. There’s just no getting around it. Don’t try to short cut the process. No, you won’t ruin the meal, but the ribs won’t be as full of depth and comfort as they would had you just stood over them, coaxing and cajoling and turning and looking longingly at them as they turn a rich, chocolaty brown color with a chewy exterior and moist, tender interior. Making you hungry, aren’t I?

I filled these tacos with a couple of unusual ingrediens, but ones that worked so well. Celery Salad and Brie Cheese. What?! Trust me. Please. Trust me.

The nutritional breakdown of this meal is as follows:

The recipe for braised short ribs is below:

Braised Short Ribs

1 hour

3 hours

4 hours

Yield: 4

1 Rib

Calories per serving: 300

Braised Short Ribs

This is not a skinny recipe, but you only need 1 oz. of meat per taco Two tacos will cost you 9 Weight Watchers Points Plus. A splurge, so plan your day carefully and use some of those 49 Bonus Points if need be

Ingredients

4 boneless Beef Short Ribs

1 small Onion, Sliced

2 cloves Garlic, peeled

1 Carrot, cut in 1/2 inch rounds

1 small Jalapeño Pepper, sliced thinly

3 tablespoons sweet Japanese Cooking Wine -- Mirin

2 tablespoons low salt Soy Sauce

2 teaspoons Hoisin Sauce

1/4 cup Red Wine

1 cup Beef or Veal Stock

1 Chiles in Adobo, chopped

1 teaspoon crushed Sichuan Peppercorns

1 tablespoon grated Ginger

Celery Salad Ingredients

1 bunch of Celery, cut into 1/2 inch slices

1 small Red Onion, cut in half and sliced thinly

1/3 cup low fat Ricotta Cheese

3 tablespoons Olive Oil

1 tablespoon Red Wine Vinegar

1 tablespoon Greek Seasoning I like Penzys brand

Instructions

Preheat the oven to 350º

Heat a dutch oven (preferably cast iron) pan to medium

Sear the ribs on all sides until well caramelized, taking care not to burn -- this may take 20 - 45 minutes

Remove the ribs to a plate

Add the onion and carrots and cook for 5 minutes

Add the garlic and jalapeño pepper slices and cook for 2 minutes, keeping the vegetables moving

Pour in the wine and cook for 1 minute

Add the mirin, soy sauce, hoisin sauce, stock and ginger and bring back to the boil

Return the ribs to the pot and place in the oven, uncovered

Cook for 90 minutes, checking periodically and turning the ribs once or twice to ensure the ribs aren't turning too dark

Cover the pot and continue cooking for another 90 minutes

Uncover and check to see if the meat is tender enough to "pull"

If not, return to the oven for and continue to cook until tender

Remove from the oven and use for tacos

For Celery Salad

Add Celery and Onion to a large bowl and mix

Stir in ricotta cheese

Pour in oil and vinegar and combine

Let sit for 10 minutes

For the Tortillas

Wrap a couple of corn tortillas in a paper towel and "Steam" in the microwave for 20 seconds, or until warm and pliable

For the Finished Tacos

Build the tacos by placing 1 ounce of meat then a couple of slices of brie, the celery salad, a bit of Aji Verde and fold

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Filed Under: All, All Posts Tagged With: Aji Verde, Beef, Cook, David Lebovitz, Food, Jalapeño, Mexican, Short Ribs, Tacos, Tortilla, Video

A Delicious Vegetable Frittata with Video

October 3, 2011 By Fran 5 Comments

Making a frittata is an easy weekend treat and the beauty of this dish is that you can use whatever vegetables and cheese you have in the house. There’s nothing that says you have to fill your frittata with the ingredients I used. Frittatas are perfect for those days you don’t want to make a big production of dinner.

This dish is one of those “Everything in the Fridge” deals. You can get all of the major food groups on one plate and use up some of the produce you have in the vegetable drawer that’s begging for your attention. Adding chicken sausage to this frittata would add a couple of points, but would add delicious flavor and texture.

Next time (maybe tomorrow!) I’m going to give it a South of the Border twist with corn tortillas, Jalapeño peppers and Salsa.

So, go ahead and whip up your own frittata. With a beautiful salad on the side and just 7 points you have a fabulous dinner you can throw together in just 30 minutes.

My friend Stephanie of CopyKat.com has been on a mad video-making frenzy and she’s producing some great content. She’s inspired me to start making my own recipe videos and this is the first one. I’ve got my work cut out for me with the poor lighting in my kitchen, but I’ll get that worked out and will begin posting more video recipes soon. Check out this video for step-by-step instructions for this Frittata recipe and please … Eat Well, Be Healthy, and Enjoy!

Quick and Easy Frittata

10 minutes

23 minutes

33 minutes

Yield: 1

1 Frittata

Calories per serving: 179.4

This Frittata will cost you just 7 Weight Watchers Plus Points.

If you like a more "melty" cheesy top, add the cheese during the last 1 minute before removing from the oven.

Ingredients

8 spray(s) olive oil cooking spray

1/4 cup(s) cauliflower, Roughly Chopped

1/2 medium shallot(s), Thinly Sliced

1/4 cup(s) zucchini, Diced

1 slice(s) Canadian-style bacon, Diced

2 leaf/leaves basil, Chiffonade

1 oz low-fat shredded cheddar cheese

1 tsp plain fat-free yogurt

2 item(s) egg

4 small cherry tomato(es), Sliced

Instructions

Heat the oven to 350º

Roughly chop the cauliflower, taking care not to dice too small

Thinly slice the Shallots

Spray a small skillet with olive oil -- 4 pumps

Add the cauliflower and cook for about 5 minutes, until some pieces are turning brown

Add the shallots and cook another minute before adding the zucchini

Add another 4 pumps of olive oil spray

Add the zucchini and cook for 1 minute

Add the tomatoes and basil and top with the cheese

Place skillet on a baking sheet and place in the oven

Cook for 10 - 15 minutes or until the eggs are cooked to the desired doneness

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Filed Under: All, All Posts Tagged With: Basil, Breakfast, Cauliflower, Cheese, Diet, Easy, Eggs, Frittata, Low Fat, Points Plus, Tomatoes, Weight Watchers, Zucchini

Eggs for Dinner — Shakshuka, Try Saying that Three Times Fast

September 24, 2011 By Fran Leave a Comment

How often do you have eggs for dinner? I’ve found myself making eggs for dinner more often in the past 7 months, since I’ve started this Weight Watchers journey than I’ve ever done before.

Eggs are filling. They are full of nutrients. Eggs fit incredibly well into a weight loss program. If you’re on Weight Watchers, one egg will cost you just 2 Weight Watchers Points Plus values. If you’re counting calories, an egg is just 70 calories.

What a bargain! Now, don’t get me wrong, they’re high on the fat scale, so it’s probably not a good idea to eat them everyday, but like all food — moderation is the answer.

I’ve seen recipes for the Israeli dish called Shashuka online and in cookbooks recently and just last night came across the dish twice while catching up on the blog posts that have accumulated in my reader while I’ve been busy driving up and down the East Coast this week. I also ran across it in a fabulous new cookbook I picked up — Plenty,by Yotam Ottolenghi. More on that in a future post.

I went to bed thinking about Shashuka and thought about the dish all day today and although the recipe was right there on page 87 and in a variety of blogs I follow, I decided to make it my own using ingredients I had hanging out in my fridge.

Having been at the beach last weekend and turning right around and heading up to Pennsylvania on business for a few days, there wasn’t much in the produce drawer that was still fresh enough to cook with, but I made it work and it was as delicious as I’d imagined it would be when I was behind my desk putting together reports and wrapping up the week before heading home for the weekend.

As usual, I didn’t stay true to any one recipe. Most of the recipes I ran across called for red and yellow bell peppers which I had in the fridge, but I wasn’t in the mood for that flavor profile, so I used a nice, hot jalapeño instead. It gave the dish a little heat without the power of a bell pepper.

And instead of fresh tomatoes, which I didn’t have, I opened a tin of diced San Marzanos. The result was fabulous and it paired perfectly with a couple of roasted corn tortillas.

You’ve seen this trick here before … many times. It’s the best way to heat a tortilla if you want to reduce the number of points or calories and stay away from added fat. Just be careful — these suckers will go up in flame without warning, so they need your undivided attention.

When you get home from work or school after a busy day and you just don’t feel like futzing around in the kitchen, whip up a pan of Shashuka and tortillas for a satisfying meal that won’t wreck your weight loss progress.

Eggs for Dinner — Shakshuka

15 minutes

30 minutes

45 minutes

Yield: 1 Serving

2 Eggs

Calories per serving: 328

~The Weight Watchers Points Plus value is 9 ~Calories 328 ~Halve the recipe and you've got a hearty brunch ~Add 1 point for each tortilla

Ingredients

1/2 teaspoon Cumin Seeds

2 teaspoons Olive Oil

1 very small Onion, sliced

2 cloves Garlic, smashed

1 Jalapeño Pepper, diced

1 12 ounce tin of plain, diced tomatoes -- preferably fire roasted

1/2 teaspoon ground Cumin

1/2 teaspoon dried Thyme or 1 sprig Thyme Leaves

1/2 teaspoon freshly ground Black Pepper

1/2 teaspoon Sea Salt

2 teaspoons Demerara or Brown sugar

2 Eggs

1/4 cup fresh Cilantro, roughly chopped, divided

Instructions

In a small pan, or casserole, dry fry the cumin seeds for 2 minutes on medium heat

Add oil

Add onion, garlic and jalapeño pepper and cook until translucent (sweat) for 1 - 2 minutes -- take care not to brown the onion or garlic

Add tomatoes, herbs (reserving a sprinkle of cilantro), salt and pepper and stir to combine

Simmer for 15 minutes, stirring and reducing the sauce until the tomatoes break down, adding water to thin the sauce if necessary

Taste for seasoning and adjust as necessary

Making a small indentation in the sauce with the back of a spoon, taking care not to clear the sauce to the bottom of the pan -- you want to cook the egg on top of the sauce, not on the pan

Carefully crack an egg onto the top of the sauce

A few inches apart, crack another egg

Cover and cook for 8 - 10 minutes, or until the egg is set and still shimmies when you move the pan

Remove from the heat, sprinkle the remaining cilantro on top and serve with roasted or steamed corn tortillas

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Filed Under: All, All Posts, Internationally Inspired Tagged With: Dinner, Eggs, Low Calorie, Tomatoes, Weight Watchers

The Franwich is Taking the World by Storm!

September 20, 2011 By Fran 6 Comments

Franwich-Sandwich

There’s a culinary craze going on and it’s called The Franwich. I didn’t make up the name. I’ve simply eaten this simple sandwich as my breakfast each workday since February and it’s begun to catch on with colleagues, friends and family. A whopping 10 people call this one of their go-to breakfasts. Wow! The Franwich is taking the world by storm!

How did this humble sandwich gain popularity? The Franwich found its name at work one day. I made it for a friend each morning — we had the “ultimate” set up; a cheap toaster, a fridge and a place to put it all together. Others began to see us indulging in the low Weight Watchers points (6 – 7) and low calorie breakfast and wanted in. One by one the sandwich began to make its way into other’s breakfast routines and the craze was born — for all 10 of them. Shew! It’s exhausting being part of something viral.

People have been known to steal the Franwich from their colleague’s desks, for crying out loud! Before we know it there will be rioting, chaos and anarchy on the streets, all due to the simple Franwich! Help save us all by making your own.

It’s not a complicated deal; just a Pepperidge Farms Deli Flat, the Arnold’s Brand works equally as well, two slices of Boar’s Head Salami and a slice of Boar’s Head Provolone with a schmear of dijon mustard. This 6 Weight Watchers Points breakfast is easy to make, is filling and commuter friendly.

Sometimes when I’m feeling really crazy I’ll sub Bagel Flats, and no, they’re not going to replace my beloved New York style salt bagels — then again, salami and provolone won’t be my “last meal on earth” in place of Bagels and Lox.

On occasion when I’ve felt like a Franwich instead of a breakfast tortilla on the weekend, I’ve stepped up the Franwich with a leaf of basil or onion and tomato slices.

I can be so fancy.

And I’ve been known to carry Franwich fixin’s when traveling, just like I did this past weekend when I headed to the beach with friends. Not only was I able to stay on track with breakfast, but another friend got to have the Franwich experience.

There has even been a time or two that the Franwich has made it into my dinner line up. I think next time I’ll put the salami in a pan for a minute to crisp it up and top the whole thing with a poached egg for a truly decadent Franwich experience.

Next up, marinara sauce and cheese.

What are your ideas for a new Franwich in keeping with a no more than 6 Weight Watchers points or about 200 calorie sandwich?

Filed Under: All, All Posts, Totally American Tagged With: Bread, Dijon Mustard, Provolone Cheese, Salami, Sandwich, Weight Watchers

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