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<channel>
	<title>The Weekend Chef &#187; nuts</title>
	<atom:link href="http://theweekendchef.info/tag/nuts/feed/" rel="self" type="application/rss+xml" />
	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
	<lastBuildDate>Wed, 14 May 2008 02:13:13 +0000</lastBuildDate>
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			<item>
		<title>Chicken Baked In Couscous</title>
		<link>http://theweekendchef.info/20061209/chicken-baked-in-couscous/</link>
		<comments>http://theweekendchef.info/20061209/chicken-baked-in-couscous/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 01:06:27 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061209/chicken-baked-in-couscous/</guid>
		<description><![CDATA[Ingredients:

10 oz box of couscous
1/2 cup slivered almonds
1 cup sliced mushrooms
1/4 cups sun-dried tomatoes, finely chopped
1 tsbp ground cumin
salt and pepper
1/4 cup plus 2 tbsp extra-virgin olive oil
4 skinless, boneless chicken breast tenders

Instructions:

Preheat oven to 375°F.
In a large bowl, combine all but 2 tbsp of olive oil and the chicken.  Mix well.
In the bottom [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

10 oz box of couscous
1/2 cup slivered almonds
1 cup sliced mushrooms
1/4 cups sun-dried tomatoes, finely chopped
1 tsbp ground cumin
salt and pepper
1/4 cup plus 2 tbsp extra-virgin olive oil
4 skinless, boneless chicken breast tenders

Instructions:

Preheat oven to 375°F.
In a large bowl, combine all but 2 tbsp of olive oil and the chicken.  Mix well.
In the bottom [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061209/chicken-baked-in-couscous/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Aunt J&#8217;s Easy Crispy Sweet Pecan Granola</title>
		<link>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/</link>
		<comments>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/#comments</comments>
		<pubDate>Wed, 04 Oct 2006 14:10:24 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[oatmeal]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061004/aunt-js-easy-crispy-sweet-pecan-granola/</guid>
		<description><![CDATA[Yields 4 to 5 cups.
Ingridients:

Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed Splenda brown sugar
1/4 cup water
2 tbsp canola oil
1 tbsp pure vanilla extract

Instructions:

Position racks in the upper and lower thirds of the oven  and heat the oven to 300°F.
Spray 2 [...]]]></description>
			<content:encoded><![CDATA[Yields 4 to 5 cups.
Ingridients:

Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed Splenda brown sugar
1/4 cup water
2 tbsp canola oil
1 tbsp pure vanilla extract

Instructions:

Position racks in the upper and lower thirds of the oven  and heat the oven to 300°F.
Spray 2 [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Crockpot Thai Chicken</title>
		<link>http://theweekendchef.info/20060109/crockpot-thai-chicken/</link>
		<comments>http://theweekendchef.info/20060109/crockpot-thai-chicken/#comments</comments>
		<pubDate>Mon, 09 Jan 2006 17:20:45 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060109/crockpot-thai-chicken/</guid>
		<description><![CDATA[Serves 4 &#8211; 6.
Ingredients:

4 large skinless, boneless chicken breasts, cut into thirds
3/4 cup hot salsa
1/4 cup peanut butter
1 T. soy sauce
2 T. fresh lime juice
1 tsp. freshly grated ginger (or a few shakes of the bottled type)
chopped peanuts for garnish (optional)
chopped cilantro for garnish (optional)

Instructions:

Put chicken in crockpot.
In a separate bowl, combine salsa, pb, soy [...]]]></description>
			<content:encoded><![CDATA[Serves 4 &#8211; 6.
Ingredients:

4 large skinless, boneless chicken breasts, cut into thirds
3/4 cup hot salsa
1/4 cup peanut butter
1 T. soy sauce
2 T. fresh lime juice
1 tsp. freshly grated ginger (or a few shakes of the bottled type)
chopped peanuts for garnish (optional)
chopped cilantro for garnish (optional)

Instructions:

Put chicken in crockpot.
In a separate bowl, combine salsa, pb, soy [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060109/crockpot-thai-chicken/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Apple &amp; Nut Salad</title>
		<link>http://theweekendchef.info/20050601/apple-nut-salad/</link>
		<comments>http://theweekendchef.info/20050601/apple-nut-salad/#comments</comments>
		<pubDate>Wed, 01 Jun 2005 13:55:04 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050601/apple-nut-salad/</guid>
		<description><![CDATA[Serves 1 &#8211; 2.
Ingredients:

1 apple, cored and diced (red or green depending on your preference)
1/2 cup seedless grapes, halved (red or green depending on your preference)
1 tbsp walnuts, chopped
2 tbsp fat-free feta crumbles or soy &#8220;Feta&#8221; crumbles
1/3 cup broccoli slaw
3 &#8211; 4 cups mixed greens
2 tbsp fat-free raspberry vinegraitte

Instructions:

Put everything except the vinegraitte in a [...]]]></description>
			<content:encoded><![CDATA[Serves 1 &#8211; 2.
Ingredients:

1 apple, cored and diced (red or green depending on your preference)
1/2 cup seedless grapes, halved (red or green depending on your preference)
1 tbsp walnuts, chopped
2 tbsp fat-free feta crumbles or soy &#8220;Feta&#8221; crumbles
1/3 cup broccoli slaw
3 &#8211; 4 cups mixed greens
2 tbsp fat-free raspberry vinegraitte

Instructions:

Put everything except the vinegraitte in a [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050601/apple-nut-salad/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mediterranean Pasta</title>
		<link>http://theweekendchef.info/20050528/mediterranean-pasta/</link>
		<comments>http://theweekendchef.info/20050528/mediterranean-pasta/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings 8
Ingredients:

8 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
1 can artichoke hearts
4 oz fat-free feta cheese, crumbled
6 medium olive(s), black, pitted and chopped

Instructions:

Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.
Coat [...]]]></description>
			<content:encoded><![CDATA[Servings 8
Ingredients:

8 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
1 can artichoke hearts
4 oz fat-free feta cheese, crumbled
6 medium olive(s), black, pitted and chopped

Instructions:

Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.
Coat [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/mediterranean-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Devilishly Good Turtle Fudge Cake</title>
		<link>http://theweekendchef.info/20050528/devilishly-good-turtle-fudge-cake/</link>
		<comments>http://theweekendchef.info/20050528/devilishly-good-turtle-fudge-cake/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 12
Ingredients:

1 box of Devil&#8217;s Food Cake mix plus ingredients to make cake
1 small bag of milk chocolate morsels
12 oz caramel ice cream topping, divided and warmed
1/2 cup pecans, chopped

Instructions:

Preheat oven to 350°F.  Spray 9&#8243;x13&#8243; baking pan with cooking oil.
Mix cake per instructions on box.
Pour half of batter into baking pan.
Bake 15 &#8211; 20 [...]]]></description>
			<content:encoded><![CDATA[Servings: 12
Ingredients:

1 box of Devil&#8217;s Food Cake mix plus ingredients to make cake
1 small bag of milk chocolate morsels
12 oz caramel ice cream topping, divided and warmed
1/2 cup pecans, chopped

Instructions:

Preheat oven to 350°F.  Spray 9&#8243;x13&#8243; baking pan with cooking oil.
Mix cake per instructions on box.
Pour half of batter into baking pan.
Bake 15 &#8211; 20 [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/devilishly-good-turtle-fudge-cake/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apple-Nut Acorn Squash</title>
		<link>http://theweekendchef.info/20050528/apple-nut-acorn-squash/</link>
		<comments>http://theweekendchef.info/20050528/apple-nut-acorn-squash/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 2
Ingredients:
1    acorn squash
1/2 tsp   salt
1    medium apple, chopped
1/2 tsp   lemon juice
5    pecans, chopped
1 tsp   brown sugar


Instructions:
Preheat oven to 400°F.
Cut acorn squash into halves lengthwise and scrape out seeds and fiber.
Place halves in baking pan with cut sides down and [...]]]></description>
			<content:encoded><![CDATA[Servings: 2
Ingredients:
1    acorn squash
1/2 tsp   salt
1    medium apple, chopped
1/2 tsp   lemon juice
5    pecans, chopped
1 tsp   brown sugar


Instructions:
Preheat oven to 400°F.
Cut acorn squash into halves lengthwise and scrape out seeds and fiber.
Place halves in baking pan with cut sides down and [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/apple-nut-acorn-squash/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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