The plan for February was to try the Five-Ingredient Pineapple Upside-Down Cake recipe from my Weight Watchers Weekly dated January 27-February 2. This is the little 12 page magazine-y thing they hand out when I weigh in and go to the meetings. Then while waiting for the meeting to start, I page through and check out the tips, ideas and recipes. I should tell you that the meeting I have been going to is at 5pm and the WW center is next door to Dominoes Pizza so I do spend a fair amount of the meeting thinking about food. I actually think about food a lot of the day, whether or not I am going to Weight Watchers. Here is the recipe and my photos of the process. It was simple and tasty. The recipe as written says serves 10 and is 4 PointsPlus per serving. Because it is easier to cut into 8 than it is in 10, we made it 8 servings for 5 PointsPlus per serving. You could make it 4 servings for 10 points each or eat it all and count 40 points. Whatever you do is between you and your tracker.
The recipe said to use a "round 9" flameproof aluminum pan" which I thought was too many adjectives to describe a pan. And I didn't know if mine was flameproof so I used my oven-safe frying pan that happens to be about 9" across, round and flameproof. It worked splendidly. E and I agreed this cake would be best served slightly warm.
Five-Ingredient Pineapple Upside-Down Cake
1/4 C. packed light brown sugar
3/4 lb. canned pineapple rings in juice, 1/4 C. juice reserved
1 large egg
1/4 lb. vanilla cake mix, about 1 scant cup (FYI, a cake mix is about a pound which means from one box, you can make this 4 times. For a total of 160 points, which is more than I care to eat in a day.)
Preheat oven to 375.
Melt 2 T. butter in round 9" flameproof aluminum pan (or similar) over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan (use 7 rings). Increase heat to medium-high and cook until pineapple caramelizes (isn't that just a yummy word??), flipping once, about 2 minutes per side; remove pan from heat.
|pour the batter and then bake|
|The finished cake - Delicious!|
The second "recipe" we made in March was my first-ever attempt at fried rice. One day we had Honey-Hoisin Pork Tenderloin and brown rice. The next day, the leftovers were combined with a little soy sauce, some ginger, and a whole pile of veggies (we used pea pods, julienned carrots, and water chestnuts) but no eggs (someone doesn't like eggs and I can live without them in my fried rice also). It was very good and quite filling. I don't really have a recipe other than chop it all up and cook in the wok until it looks hot and done. I had a picture of it to show you, but cannot locate the device with which I took the picture. Dang. It looked really good. When I find it, I will post.
Until we eat again,
P.S., I am not doing the A-Z Challenge this year due to aforementioned feelings of over-extended, frazzled and fried. I invite you to check out the challenge and browse a few of the blogs who are participating.