Tuesday, June 5, 2012

Kitchen Tips & Tricks...Taco Shells & Bacon Grease

Twofer Tuesday! Here's another post with two essential Kitchen Tips & Tricks!

(1) Taco Night reinvented....time to bake the shells? The box says "Layer on a cookie sheet, and Bake".  I am not a big fan of dishes (that's Rob's job!) so I use the stove rack instead!! Hang the taco shells over each rung and Bake! No dishes = Winning!

(2) Bacon Grease...It's always a mess, I mean you put it in a cup and it sits and then what? Scraping it out into the trash can after its hardened...gross!! An easy Fix:  Take a small bowl, line with tinfoil, allow to harden, fold it up and toss it away! No more greasy messes!!

Apple Slaw

Another office birthday challenge!  Our birthday girl Jenn is not a big fan of cakes and desserts so this month's birthday challenge: come up with a fresh & healthy alternative!  I tried this Weight Watchers recipe, Apple Slaw and I have to say it was a BIG hit!! Very refreshing and tasty. This would make a great addition to any summer party as well!

Since I was making this for a crowd I doubled the recipe.  I also used both types of cabbage, Savoy & Napa and had to substitute shredded carrots for the Jicama, since my grocery store has a very limited produce selection.  Jica-what? Jica-who? Candied walnuts & dried cranberries added a sweet and tangy finish to this dish which for my Weight Watchers followers comes in at 4 points = 1 Cup.


Apple Slaw
2 Tbsp honey  
1 1/2 Tbsp apple cider vinegar  
1 tsp walnut oil  
1/2 tsp table salt  
 2 cup(s) uncooked savoy cabbage, or Napa, shredded   (or 1 cup of each type)
 2 cup(s) uncooked jicama, thinly sliced   (or sub. shredded carrots)
 2 medium fresh apple(s), Granny Smith, cored and coarsely grated  
 2 medium uncooked shallot(s), minced or finely grated  
1/2 cup(s) dried cranberries, chopped  
1/4 cup(s) chopped walnuts  
1/8 tsp black pepper, or to taste
  
Instructions
In a large bowl, whisk together honey, vinegar, oil and salt.

Add cabbage, jicama (or carrots), apples, shallots, cranberries and walnuts; season to taste with pepper. Yields about 1 packed cup per serving.
 
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*Modified by Rachel Travers