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Sunday Indoor Tailgate Supper


This was a meal that I was looking forward to make all week long and Sunday was the perfect opportunity as the Wife of the Blog and I had our good friends over.  The wife of the couple that we had come visit us is our friend Jenny, who posts her recipes at Tan Lines and Slim Waistlines so I definitely wanted to show out and show what I could do. 

So, I put together some Caribbean jerk chicken tenders, a dill pickle pasta salad, and my Momma's baked beans.  All of the pieces of the meal were easy to put together beforehand and just pop into the oven or onto the grill right before our friends arrived.  For those with more adventurous taste buds, we also paired the chicken with the habañero barbecue sauce from Jim and Nick's (available at Publix).  This plate provided us the perfect indoor tailgate to enjoy one of the last football Sundays of the season and not feel as big as Vince Wilfork the next day.

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Momma's Dill Pickle Pasta Salad
Remixed from Spend With Pennies
Serves 10
Weight Watchers Points per Serving: 6

 16 oz. cooked pasta shells
1/2 cup plus 4 tablespoons pickle juice
2/3 cup mayonnaise
1/3 cup sour cream
Cayenne pepper
Salt
Black pepper
3/4 cup sliced dill pickles (I just used dill relish)
2 tbs. onion
2 tbs. dill

Boil the pasta according to the package directions.  Stir in 1/2 cup of pickle juice and set aside while you make the dressing.  In a mixing bowl, whisk the mayonnaise, sour cream, 4 tbs. pickle juice, cayenne, salt and pepper.  Drain off any excess pickle juice from the pasta and stir in the dressing.  Mix in the dill, onion, and chopped pickles.  Refrigerate for at least 1 hour before serving.

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I am now one post closer to clearing out my backlog after my stint on the DL.  I'll be back later with my first attempt at zoodles with a zucchini alfredo.  Stay stuntin' everyone!


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