Double Whammy

Today is a "two-fer." You'll get a M-M-M-Monday recipe and a product review. See, I started working part-time at the local grocery store, and while verifying prices I get the opportunity to check out some of the more inconspicuous items, ones that have definitely gone unnoticed by me during regular, run-of-the-mill shopping excursions. Today's feature product is Read's German Potato Salad (pictured above). My grandma Shirley used to make the very best German potato salad, complete with large pieces of bacon and warm dressing. Unfortunately it is also one of the many recipes she took with her when she passed. My mom and I have been searching for a recipe similar to hers, to no avail. The closest we've come is from the Better Homes and Gardens cookbook. The beauty of Read's is that I don't have to prepare it, and it tastes good. Just open the can, add sausage, and viola! -- supper is served.

The taste of Read's German Potato Salad was good... I'd say an 8 out of 10. ((I'll have to think up a more creative rating scale for future posts. Suggestions are welcome!)) It was tangy, saucy, and the potatoes were not mushy. I suppose it could be doctored up by adding freshly crisped bacon and sauteed onion, but then the caloric count increases as well. It was a good, quick meal as I prepared it with the turkey sausage, and relatively low in calories for the size of the serving. I will purchase this product again, but I'll have to save it for another evening when I'm eating supper solo -- I just can't convince my family to participate in my German tastes.

German Potato Salad & Sausage

2 cans Read's German Potato Salad

1 (14 oz.) Hillshire Farms Turkey Sausage

Cut sausage into bite size pieces (on a diagonal makes it look fancy). Transfer to a large skillet and begin to warm through. Add potato salad and cook over medium heat until bubbly.

Yield: 4 servings (7)

Raisin Bran Muffins

I was thumbing through the little blue notebook I keep my weekly WW recipes in, and I was thinking, I'm going to have to start trying some new recipes if I'm going to keep this blog business up each week. And then I stumbled across this yummy muffin recipe given to me by a fellow WW member and teacher-friend back when I first started. She got her bran from the Old Mill in our area, but it is probably accessible in the whole foods section of your grocery store (by the produce). It really is a delicious option for breakfast or an afternoon snack. I haven't made them in forever, but I just might have to whip up a batch tonight.

Raisin Bran Muffins

1 1/2 c. wheat bran

1 c. skim milk

1/2 c. unsweetened or natural apple sauce

1 egg, slightly beaten

1/2 c. brown sugar, slightly packed

1/2 t. vanilla

1/2 c. all purpose flour

1/2 c. whole wheat flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 c. raisins

In a large bowl, combine bran and milk; let stand 10 minutes. Add applesauce, egg, brown sugar, and vanilla; mix well. Slowly add both flours, baking soda and powder, and salt; mix to combine. Fold in raisins. Spoon batter into 12-count muffin tin with paper liners. Bake at 375 degrees for 20 minutes.

Yield: 12 servings (2)