Here’s another great easy recipe using bread as a crust. The best part 3.5 WW points for two tartlets. For this recipe you will need the following:
A greased muffin pan
A Rolling Pin
An oven set to 375 degrees
A quarter cup of canned tuna (I only buy the canned tuna in water)
1 tablespoon of steamed onion (place chopped onion with a bit of water in a small bowl and cook in microwave for 30-45 second)
1 Laughing Cow Cheese Wedge (the low fat one. It’s in a light blue packaging)
2 slices of weight watchers bread (I used the one that is 1 point for 2 slices according to the old points system)
One egg white
A dash of Pepper or any other spice you like (no salt unless you really need it
Preheat your oven to 375 degrees. While the oven is warming grab your slices of bread and roll them out with a rolling pin just to flatten. Creatively place these is a well greased muffin pan so it forms a cute little cup. Don’t worry it will not be perfect and you will have a fold or two. Grab a small bowl and add your egg white, onion, tuna, and spices. Stir. Grab your laughing cow cheese and cut into small pieces. Add to you egg mixture and give it one last stir. Pour the mixture into your bread cups (half in each cup) and place in the over for about 20 – 25 mins. Once cooked pull from oven and carefully removed from muffin tins. Place on a plate, serve and enjoy. These would go well with any side dish like soup or a salad. I was craving apples and carrots so those were my sides.
This is a quick easy dish that is only 4WW points and takes 20 mins to prepare. I often make this on a day where I will be doing weights because it’s jam packed with protien. It’s a great dish for breakfast, lunch or dinner and is a great way to use up left over couscous from the night before. In a non stick pan, heat up one cup of cooked couscous. No oils needed. Push couscous to one side of the pan, add a little bit of butter to melt and add 3 egg whites. Once the egg whites are 90% cooked through, scramble the egg with the couscous. Add a half a cup of defrosted frozen veggie mix just to heat. Makes about 2 cups of yummy goodness. Serve and enjoy.
In the spirit of the Hungry Girl from this morning’s post, I thought tonight’s dish should be something from her website. Here we have Hungry Girl’s Tuna Noodle Casserole. The only change I made was I replaced the peas with corn as it was all I had for a frozen vegetables. For spice, I added 1 tsp of garlic powder and 1/2 tsp of cayenne pepper to give it a little kick. This is another one of those under 30 mins recipes. Only 4 WW points for a quarter of the casserole… Quick and Easy
The noodles used in the recipe are Shirataki yam tofu noodles and one bag is 0 WW points…WHAT???? I know crazy talk right? The texture of yam noodles is different from traditional asian flour/egg noodles, but I am a huge fan of them and often use them to replace noodles in many of my other dishes that call for noodles. LOVE IT!
NOTE: These Shirataki yam noodles took forever for me to find anywhere in Edmonton or Alberta or anywhere in Canada for that matter. Seriously ask the hubby, I drove all over Edmonton looking for them. So to save all my foodie followers tons of wasted time looking for them, I will tell you that only T & T Supermarkets sell them. There is one in north Edmonton on 137ave and 97st and the second location is in West Edmonton Mall. It even has Hungry Girl’s photo on the package.
Vegetarian Lasagna made with firm tofu, silk tofu, fresh basil, garlic, and tomato sauce. No traditional baked cheese because it adds unnecessary calories. Only 5 WW points and husband approved. This recipe is a slow cooker recipe however I baked it in the over about 60 mins. First 30 minutes the pan was covered with foil, the last 30 mins I removed the foil to let the top bake.