Spinach and Cheese Frittata is one of those dishes you can enjoy at any meal of the day. I had this for dinner with a side of Turkey Bacon and fresh fruit and it was delicious. This dish makes 4 servings and one serving is 3 weight watcher points.
Hint:The Turkey Bacon is Low fat and two pieces is worth 1 weight watcher point. You can purchase this at superstore; it’s one of their blue menu items.
4 Large Eggs
2 Large Egg Whites
1 cup chopped Green Spinach
1/4 cup of Mushrooms
2 tbls chopped Green Onions
1/4 tsp salt
1/4 tsp pepper
1/2 cup Low Fat Mozzarella Cheese
Small amount of Cooking Spray for pan
Preheat oven to 400 degrees
In a large bowl beat together all 6 eggs and add all ingredients except for the Mozzarella.
Coat a large non stick skillet or pan with cooking spray or oil and heat over medium heat.
Pour Egg mixture into the heated pan.
Cook uncovered for about 5 mins.
Cover with a lid and cook for another 5-10 mins until the top of the egg mixture is cooked.
Once the Egg mixture is cooked sprinkle cheese over top and cover for another 3-5 mins until the Mozzarella is just melted.
I love breakfast sausage and here’s a clever way to enjoy it at dinner time. This recipe is easy and quick to make for those busy days. I found this meal is extremely filling mostly because1.2 cups equals 5 weight watcher points.
If you love cheese and fish here’s a dish that combines the two in a yummy way. The stuffed sole is 5 Weight Watcher’s points. I know the recipe looks complex but it’s really easy to make. When the fish is cooking in the oven you can make the sauce to top the fish. All in all this dish took about 40 mins to make from start to finish. This recipe serves two people. If your cooking for more please feel free to double the recipe.
Ingredients for stuffing:
2 tbls finely diced celery
2 tbls finely diced onion
.5 tsp of olive oil
1/2 cup of chopped fresh spinach
2 tbls of light cream cheese
1/4 cup of fine bread crumbs
1 tbls of low fat grated cheese (I used low fat tex-mex cheese)
A dash of Miss Dash Lemon Pepper seasoning
.5 a tbls of white wine
2 sole fillets 4 oz each
Directions for stuffing:
Pre heat over to 350 degrees fahrenheit.
Heat olive oil in a pan and add the celery and onion until the onion is soft and clear.
Add the spinach and cook for 2 minutes.
Remove pan from the heat and add the cream cheese and let is melt down.
Once melted add the bread crumbs, low fat cheese, and lemon pepper seasoning.
Stir in wine. Stuffing should stick together when pressed in hands.
Spread stuffing on the sole filets and wrap them up. Hold together with 2 toothpicks.
Place in a lightly greased casserole dish toothpick side down.
Cook for 20 – 25 mins covered with foil.
Take out, place on a plate and top with 4 tsp of the sauce (directions below) and green onions.
Ingredients for the sauce:
2 tbls Light cream cheese
2 tbls skim evaporated milk
.5 tbls of white wine
1/4 cup of non-fat sour cream
2 tbls of chopped green onion to garnish
Directions for Sauce:
Combine cream cheese, wine and skim evaporated milk in a pan and melt down.
Once melted down remove from heat and add the sour cream.
Pour 4 tsp of sauce on top of the sole and add the green onions and ENJOY.
I have never tried a stuffed pasta shells before and for some reason I just really felt like making some. I found a recipe online and of course made some changes to make them healthier. These are super yummy and husband approved. For 1 Weight Watcher Point per shell you can’t go wrong.
10 jumbo pasta shells
5 cups spinach leaves
1 small zucchini (chopped)
½ cup nonfat cottage cheese
1 egg white
.5 teaspoon garlic powder
1 tablespoon low fat parmesan cheese
1 cup low sodium tomato sauce
Preheat oven to 350 degrees.
Bring water to a boil and add pasta shells. Make sure they are a little under cooked and drain them. (They will finish cooking in the oven.)
In a bowl add spinach and zucchini and wilt by heating in the microwave for 1 – 1.5 minutes.
In a small bowl mix garlic powder, low fat parmesan cheese and egg white.
Add the cottage cheese and parmasan mixture to the spinach mixture.
Every now and then I get the urge to try something new. Here’s a simple healthy dish from my Company’s Coming Low Fat Express Great Taste in 30 mins cookbook. If your not scared to try something new and easy for dinner this week may I suggest this amazing dish. You can’t go wrong when a full cup and a half is worth 3 WW Points.
Due to copyright reasons I can not post the recipe on my blog. If your really into healthy eating I highly suggest you buy this book as it’s full of great recipes.
Here’s a common scenario around the holiday’s. You are at West Edmonton Mall performing an all day marathon of shopping. It’s around 5 pm and your stomach starts growling. You start heading to the food court and examine the dinner choices around you, KFC, McDonald’s, Subway, Asian or Indian food. All high in fat, sodium and TONS of Calories. When I am at West Edmonton Mall and the hunger bug hits me, I head to the food court by the mini golf. There’s a great healthy fast food place here called FRESHII. It has a great selection of healthy food and the best part is you can select what goes into your food. For simplicity sake I always order the Protein Salad (it’s my favourite). It contains almonds, tuna, spinach, tomatoes, and other goodies. Also, make sure you order your dressing on the side. This way you can control the amount of added calories from your dressing.
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.