All is well in Monterey!!!! We've gone to the grocery store to buy our favorite snacks... am munching on Strawberry Mini Wheats, a favorite of mine these days.
Though the Celebrity Golf Tournament is going on at Pebble Beach (next community over), I have not actually seen Justin Timberlake or Peyton Manning. I will let you know if I spot them :>).
On the menu for tomorrow: My Bran Cereal, WW muffin, Sandwich for lunch with some veggies, 2pts here and there of chocolate and chips and then that will leave room for Reception food...
The weather....we will be fighting winds and rain and in the 50's for a few days. So much for the California Sun..
Monterey County CA has one of my favorite coastlines.. A bit more rocky than we are used to in Virginia. We are staying in a community called Pacific Grove along the shoreline of Asilomar State Beach. It's amazing to see these little deer wandering along so close to the ocean. We are on site conference planners who will be babysitting scientists as they come up with some ideas on how to better fuel cells (Feb 15 - 18) as well as water purification (Feb 22-25).. two separate events, back to back.
Island Pork and Pineapple Kebabs
Makes 4 servings
POINTS value per serving: 5
1/2 cup reduced-sugar apricot preserves
1 tablespoon lime juice
◊1 pound pork tenderloin, trimmed and cut into 20 chunks
◊16 fresh pineapple chunks
1 1/4 teaspoons Jamaican jerk seasoning
1/2 teaspoon salt
1. Spray a broiler rack with nonstick spray and preheat the broiler.
2. To make the glaze, combine the preserves and lime juice in a small bowl; mix well and set aside.
3. Combine the pork, pineapple, jerk seasoning, and salt in a medium bowl; toss to coat. Thread the pork and pineapple alternately on 4 (12-inch) metal skewers. Place the kebabs on the broiler rack and broil 5 inches from the heat, turning every 2 minutes, until the pork is cooked through, about 8 minutes. Brush the kebabs with half the glaze and broil 1 minute. Turn the kebabs, brush with the remaining glaze, and broil until lightly browned, about 1 minute longer. Serve at once.
Recipe from Weight Watchers cookbook Shortcuts© 2008. All rights reserved
Though the Celebrity Golf Tournament is going on at Pebble Beach (next community over), I have not actually seen Justin Timberlake or Peyton Manning. I will let you know if I spot them :>).
On the menu for tomorrow: My Bran Cereal, WW muffin, Sandwich for lunch with some veggies, 2pts here and there of chocolate and chips and then that will leave room for Reception food...
The weather....we will be fighting winds and rain and in the 50's for a few days. So much for the California Sun..
Monterey County CA has one of my favorite coastlines.. A bit more rocky than we are used to in Virginia. We are staying in a community called Pacific Grove along the shoreline of Asilomar State Beach. It's amazing to see these little deer wandering along so close to the ocean. We are on site conference planners who will be babysitting scientists as they come up with some ideas on how to better fuel cells (Feb 15 - 18) as well as water purification (Feb 22-25).. two separate events, back to back.Island Pork and Pineapple Kebabs
Makes 4 servings
POINTS value per serving: 5
1/2 cup reduced-sugar apricot preserves
1 tablespoon lime juice
◊1 pound pork tenderloin, trimmed and cut into 20 chunks
◊16 fresh pineapple chunks
1 1/4 teaspoons Jamaican jerk seasoning
1/2 teaspoon salt
1. Spray a broiler rack with nonstick spray and preheat the broiler.
2. To make the glaze, combine the preserves and lime juice in a small bowl; mix well and set aside.
3. Combine the pork, pineapple, jerk seasoning, and salt in a medium bowl; toss to coat. Thread the pork and pineapple alternately on 4 (12-inch) metal skewers. Place the kebabs on the broiler rack and broil 5 inches from the heat, turning every 2 minutes, until the pork is cooked through, about 8 minutes. Brush the kebabs with half the glaze and broil 1 minute. Turn the kebabs, brush with the remaining glaze, and broil until lightly browned, about 1 minute longer. Serve at once.
Recipe from Weight Watchers cookbook Shortcuts© 2008. All rights reserved
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