Why is it I always find myself buying a ton of vegetables and then not eating them. If your like me and happen to have a head of Cauliflower in your fridge may I suggest this recipe to spice them up. This is a great side dish with your main meal or can be made for an afternoon snack. One fritter is 1 weight watcher point.
2 cups steamed cauliflower mashed
2 cloves garlic, crushed
1/2 cup whole wheat flour
2 egg whites
1/4 cup low fat Mozzarella
1 tsp parsley
3 Green Onions chopped
2-3 tbls cup hot water
salt and pepper (or any other seasoning/herbs you wish)
A spray or two of oil to cook the fitters.
In a large bowl, combine cauliflower, flour, garlic, egg whites, grated cheese, parsley, salt and pepper.
Add water so that batter becomes slightly more dense than pancake batter.
On medium-low heat, add 1 tsp of oil in a 10 inch skillet coating bottom of the pan. Use a cooking brush to spread out the oil if needed.
Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time.
Cook until golden brown, turn and cook another few minutes. Add a bit more oil to the pan if needed.
Serve with your favorite sauce and enjoy. I dipped mine in a sweet chili sauce from the asian asile in most super markets.
Fresh vegetables and shrimp married together with a wonder Red Thai Curry sauce. That’s what you will get from this amazing dish. As with many of my dishes on here this one too is simple and super quick to make, about 30 mins in total from start to plate. 1.5 cups equals 4 weight watcher points. I added half a cup of rice for a 6 point meal in total. This recipe serves 4 people and will leave you feeling full and satisfied.
2 tsp Extra Virgin Olive Oil
1 Pound of Peeled and Deveined Shrimp
2 Medium Zucchini cut in thin 2 inch long sticks
2 Red Bell Peppers cut into thin strips
3 Green Onions Sliced
1/8 tsp of Ground Ginger
2 Garlic Cloves Minced
1 tsp Thai Red Curry Paste
1/2 cup of Light Coconut Milk
1 tbls of Asian Fish Sauce
1 tbls of Packed Brown Sugar
Prepare vegetables (Green Onions, Peppers and Zucchini) and place in a large bowl.
Mix the coconut milk, curry paste, brown sugar, fish sauce in a small bowl and set aside.
Heat 1 tsp of the oil in a wok on medium heat. The pan is ready when a drop of water sizzles when it hits the pan.
Add shrimp and cook for 3 mins until the shrimp turns pink.
Remove shrimp and set aside in a large bowl you will be adding the vegetables to this bowl later.
Add remaining 1tsp of oil and heat on medium heat. Do the water test above, if it sizzles it’s ready.
Toss the vegetables in the pan and cook for about 2 mins. Add the garlic and ginger and cook for another 30 seconds.
Remove the vegetables from the pan and add then to the shrimp bowl.
Add the sauce in the pan and cook for about 3 mins. Once the liquid is simmering add the vegetables and shrimp. Toss for about a minute and serve.
I have to give props to my Husband on this recipe as he’s the one who came up with it. I told him one day I felt like having a low fat shrimp dish and this is what he created. This dish is so good and really easy to make. Total cooking time is about 30 minutes and for 1 cup it 2 weight watcher points. Add a half a cup of rice and you have a simply delicious 4 point dish that tastes so rich and creamy. I highly recommend trying this dish at least once.
1 tbsp low fat margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
2 dried bay leaves
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed low fat cream of chicken soup
1 pound cleaned shrimp
cajun seasoning salt to taste
Worcestershire sauce to taste
1/4 teaspoon hot pepper sauce to taste (I used habanero hot pepper sauce)
1/2 teaspoon cayenne pepper
1/2 teaspoon chilli powder (for color)
1/4 cup white wine
Combine margarine, onion, green onion, bell pepper, garlic, bay leaves and celery. Cook on medium-high heat until onion caramelizes.
Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Cook on medium-high for 5 minutes.
Stir in shrimp and cook for another 5 minutes until mixture thickens.
This is my absolute favorite meal to eat. Egg in a Cup!!! I actually run around the house singing egg in a cup bup bup bup egg in a cup. that is how excited I get when I make this simple dish. This is another dish I modified from the Hungry Girl Cookbooks. I am not a big fan of oil, butter, low fat butter flavour spray so when i am able to avoid this ingredient I do. This entire recipe is 2 weight watcher points (old) so feel free to add a side like a nice bowl of fruit or what ever your heart desires.
3 egg whites
1 strip of low fat turkey bacon cut into pieces (the type I use is 30 calories and 1g of fat for one piece)
1 low fat laughing cow wedge cut into a few pieces
1 chopped green onion stem or any other veggie you might like such as onions mushrooms or peppers.
Put 3 egg whites in a microwave safe mug it has to have some depth to it as the egg whites will grow and can spill over the cup. The christmas mug in the picture above is my dedicated egg in a cup mug it’s the perfect shape and size.
Place mug in a microwave and cook 20 seconds at a time until the egg whites are cooked. Stirring occasionally.
Add the chopped green onion, laughing cow cheese bits, turkey bacon and stir until nicely combined.
Place in microwave for another 15 seconds to set, remove and enjoy.
Note: It’s a good idea to soak the mug in some hot water once your done so the egg is easier to wash off the mug.
The plate used in the picture below is the same picture used in the first picture above. It’s quite a lot food for a low point value.
Ok so sometimes I see a picture of a dish and it inspires me to create a healthier version of it. Here is a simple dish and if followed correctly will provide you with 3 WW points of happiness. The image above is my Egg Muffin Omelet. Here’s what you will need:
A greased muffin pan (I greased the pans with low fat becel margarine the one in the blue packaging)
A Rolling Pin
An oven set to 375 degrees
2 Egg Whites (for my Hubby I made his with one whole egg)
1 Green Onion
1 slice of low fat turkey bacon (I get the blue menu package from superstore)
1 Laughing Cow Cheese Wedge (the low fat one. It’s in a light blue packaging)
1 slice of weight watchers bread (I used the one that is 1 point for 2 slices according to the old points system)
A dash of Pepper (My husband got a dash of chili flakes to spice his up)
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 whites, green onion, turkey bacon sliced into little pieces, pepper and any other spices you wish to add. Stir. Grab your laughing cow cheese and cut into small pieces. Add to you egg mixture. One last stir of the egg mixture and pour into your bread cups 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.
NOTES: This was my first time baking these and they exploded as you can tell from the pictures. You could easily use two slices of bread and fill them half way up so the egg does not spill over as ours did. If you add that extra bread slice just make sure you count the points. The bread I use would only add an extra half point so no big deal. Below is a picture of my Hubby’s Egg Muffin Omelet (5 WW points) Full Egg and different cheese.
Here’s a quick easy snapper recipe from Weight Watchers and the best part only 4 points for 1.25 cups. This recipe took less the 30 mins to prepare and is complete hubby approved. One change I made – I did not have pearl couscous so I used the regular kind featured in an earlier post. If your in the mood for something different then this is the dish for you. Please click this link for the recipe Chile-Spiced Red Snapper and Couscous Stew.