I don't usually log my oil used in food prep, when counting calories. I figure a teaspoon of oil is only about 40 calories, and it would be rare for one person's meal to contain more than that. I might use a tablespoon of oil when stir-frying a couple of dishes, but those dishes will serve multiple people and stretch to leftovers too. I do tend to use my cast iron pan for searing and frying, as it doesnt need as much oil as my stainless pans, and I don't own a non-stick pan. When consuming something like salad dressing, I do count the oil. Like dcarch, I've wondered about deep frying. One of these days I'll do an expirment and measure it. I sometimes wish I had a grill on the range. Grilling and broiling are two ways to get food browned without oil, but my gas grill isn't hot enough at the grates to do a fast sear, and it's often raining out there anyway.

I love TJs....we don't get wine in grocery stores here so I've never had the $$ chuck...but would love to try it some time. I've been addicted at various times to various things at TJs including their meringue cookies and their chocolate nonpareils. While their cookies are very tasty, I don't find any soft and chewy type. Great selection of chocolates from around the world....can use it like wine tasting. We always shop there for crackers as their selection of whole grain and multi grain is the best. Love their edamame crackers. I also get my whole wheat english muffins there. If any of you, like I, have certain issues, try their 100% cranberry juice. I put just a splash in a tall glass of seltzer and it is amazing. So different from the usual sugary water with some cranberry in it. Lately I've been buying their grass fed beef and it is incredibly flavorful, besides not having any pink slime (bleccch). But whenever I'm baking anything that calls for chocolate, I always buy their belgian chocolate. I make a chocolate lava cake using their dark pounder plus and it is A -MAZ -ING! I recently made Awesome Brownies using their chocolate as well. Excellent! I also buy their lightly salted mixed nuts and get other nuts there for baking and eating. But in our area, TJs prices their bananas by the "each" not "lb". Once I bought one of their chicken sausages that was really good, but since then, i can't seem to buy the right one again....they have several. I've been not happy with their frozen foods but based on your recommendations, will have to try some again. I typically don't eat any frozen prepared foods as I make my own.

I have a number of favourite "dinner party" recipes. One of my favourites is Chicken Breasts Perigord. They can be prepared earlier in the day and cooked later. Chicken Breasts Perigord Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavoured. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. OPTION: I also add Green Peppercorns to the sauce. I only use dried Green Peppercorns, not brined.

Mtn: Ever since you first mentioned making Spring Rolls and posted that recipe, I've been making them myself . . . but not with beef. I use either shrimp or pork. I tried tofu, too, but didn't much care for it like that. I was having a bit of a time because the first batch of "spring roll skins" stuck to my quartz counter, then to a thin cotton towel, then to waxed paper (LOL). I also had difficulty getting the rolls tight enough. But, they turned out delicious. The next day I was having my nails done and mentioned to the Vietnamese guy who always does my nails about my making them. He's a great guy and a good cook (better than his wife by far, so he does most of the cooking). He and the other nail technicians gathered around me, all giving me helpful hints . . . and all were horrified that the original recipe called for beef (LOL)! And so, I'm getting better and better. I was coached to not let the skins set in the warm water for the advised time, as they continue to soften once out. And to make them on a wood cutting board. I do use cooked quinoa in place of the rice, as we don't eat rice. They all shook their heads at the quinoa, too. I tried at first making the rolls without rice, quinoa or the like. Bad move! Now, though, with the quinoa, shrimp, shredded carrots and greens, etc. they almost look restaurant worthy. Thanks again for the recipe!