Photo Courtesy of: the Patio Daddio BBQ blog

First off, I have to say hello to all the new readers from the West Chester, OH Weight Watcher groups! My Mom told them all about this site and the Reluctant Losers group and the accountability factor that it provides, so maybe we’ll have even more people joining. Woot woot! I hope you all enjoy my little blog :)

Now, for a mini life update. I’m sick. Ooooh, I hate being sick (thanks, Mom, for sharing the bronchial love.) It totally cramps my style! I can’t eat what I want to eat (no dairy when I’m all congested), too exhausted to really exercise (so my back feels pooey) and I just don’t have the energy to much of anything at all (like clean).

But me being a sickie-poo doesn’t mean I’m not cooking! The girlfriend and I planned out a menu and we’ve stuck to it. The asian stir-fry on Monday was pretty good, but the tomato soup and grilled cheese naan last night was fantastic! Garlic naan that we picked up from Trader Joe’s and a few slices of american cheese in the middle…. total perfection. It was a perfect hot meal for a couple of sickie-poos.

Since I’m on a Z-pack now and I (hopefully) will feel better by this weekend, I’ve been searching for a tasty marinade for the pork we’re grilling on Saturday. I was tempted to just do it Teriyaki-style, but I’ve already put up a bunch of Teriyaki recipes. No to monotony! Well, unless it’s REALLY good…. but anyway…

I found this recipe on Kalyn’s Kitchen and it looked REALLY good! And as someone who used to do the South Beach Diet and did experience some short term success on it, I figured I would give it a shot. I will most definitely be using this marinade on Saturday.  It looks quite flavorful and the pictures that she posted on her blog looked DELICIOUS.  These with some mashed potatoes and peas?  Yeah, um, I’m excited.

Photo Courtesy of: the Dine and Dish blog

Savory Marinade for Chicken, Pork, or Beef
Servings: 6-8
PointsPlus Per Serving: 3, but I’d only count 1 PP per piece of meat because the leftover marinade is tossed and most of it cooks right off. (This is just for the marinade. Don’t forget to count 1 PP per ounce of meat!)


  • 1/3 cup olive oil (she used 1/2 cup), 19 PP
  • 1/4 cup white wine vinegar
  • 3 tbsp light mayo (she used full-fat mayo), 3 PP
  • 1-2 tbsp Worcestershire sauce (she used 1 T Worcestershire sauce for chicken but when she used it on pork or beef she increased it to 2 tbsp.), 1 PP
  • 1 tbsp lemon juice, preferably fresh squeezed
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 tbsp Poultry Seasoning (I’m using McCormick Chicken Seasoning)
  • 1 tbsp garlic puree or garlic powder
  • 1 tbsp sweet paprika, preferably Hungarian paprika (I’m just using regular Paprika)
  • 1/2 tbsp onion powder
  • 1 tsp thyme (optional)

Photo Courtesy of: the Guilty Kitchen blog

1. Put all ingredients in jar with tight-fitting lid and shake well until all ingredients are combined. (Don’t worry if there are some beads of mayo that don’t combine; they will dissolve when you’re marinating the meat.)

2. Make shallow score marks on the surface of the meat to help the flavor penetrate. Put the chicken, pork, or beef in a Ziploc bag or a plastic container with a tight-fitting lid. Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer.

3. To cook, preheat gas or charcoal grill to medium heat. (You can hold your hand there for only about 3 seconds at that heat.) Grill meat 10-20 minutes until chicken or pork feels firm and is lightly browned (or until desired doneness for beef), turning a few times to get grill marks.

4. Extra marinade will keep in the fridge for at least a week, probably longer… if you can keep it around long enough!