My hubby and I decided to head down to Whyte Ave (Edmonton, Alberta) to grab a nice cold Sorbetto at Block1912. As we were sitting there on the couch reading the menu they have posted on the wall my hubby noticed a Jalapeno Bacon Mac & Cheese dish. At that moment he turned to me and said you can totally make that dish low fat. So here we have a Low Fat Mac & Cheese recipe. This entire dish is approx. 6 weight watcher points. The image above is my hubby’s dish and the one below is mine. I beefed mine up with green peppers, onions and zucchini. Since this recipe uses one box it serves 2. For a family of 4 just double the recipe. I am not a fan of processed foods however I do love myself a box of KD every now and then and this recipe makes it a little more ohh la la gourmet.
1 Box Kraft Smart KD (image below)
1/3 cup of 1% or Non Fat Milk
1 table spoon of Low Fat Margarine
4 strips of Presidents Choice Turkey Bacon
Optional ( 3 tbs onions, 3 tbs of Green Peppers, 1/4 cup zucchini)
Cook Mac & Cheese according to package but cut down on the Margine. If you need more liquid add a bit more MIlk.
Heat Turkey Bacon in a pan. Once heated cut in to small pieces.
Cut up Jalapeno’s.
Add Jalapenos and Turkey Bacon to Mac & Cheese. Serve and Enjoy
Cook Green Peppers and Onions in a small pan with water until slightly soft.
Add in Zucchini to heat.
Toss in your individual bowl of Mac & Cheese or add to the entire pot if the hubby wants extra vegetables too. Serve and Enjoy.
The Pasta in this Mac and Cheese is made with Cauliflower so it’s slightly healthier.
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.
Here’s a fun recipe dedicated to my friend Lisa, she’s a HUGE Elvis Presley fan. Elvis loved to eat peanut butter banana bacon sandwiches (see more cookbooks with Elvis Presley’s favorite recipes) and here’s a super fun twist to honor the king of rock and roll. I found this recipe on the Pillsbury website and of course modified it and tweaked it to make it healthier. One cresent roll is 3 weight watcher points.
Take the banana and place it into a bowl and mash it up.
Place a tsp of the mashed banana onto each cresent.
Cut thin strips from the bacon as they appear in the image below (before the roll).
Roll up the cresent but not too tight as we don’t want the banana to ooze out. Repeat for each cresent.
Place in oven for 8-10 minutes or until a nice golden color appears.
When cooked remove from the oven and place 1/4 of the peanut butter on top of the roll. The heat will help it melt. You can garnish it as shown in the picture above or just leave it with the melting peanut butter. Serve and enjoy.
Here’s another Hungry Girl inspired recipe. Jalapeno Poppers wrapped in Turkey Bacon. These are so yummy and easy to make and 100% hubby approved. Make a big impression and serve these at your next party. No one will know they are healthy (unless you tell them). By the way, these are 3 weight watcher points for 5 poppers. That’s half the recipe so yes indulge yourself. I do every time I make these. Just a reminder this is the old point system. If it’s not broke don’t fix it.
1/4 cup low fat cream cheese
1/4 cup low fat tex-mex shredded cheese (or any low fat cheese)
Low fat turkey bacon (I used presidents choice blue menu. It’s wide and I was able to cut it into five strands to wrap the jalapenos with. Also it’s 1 ww point for one piece)
1/2 cup of ground fiber one cereal
2 egg whites in a bowl
A dash of pepper
.5 tsp of garlic powder
Preheat oven to 350 degrees.
Wash Jalapenos and cut off the stems.
Halve the jalapenos lengthwise, and remove the innards (seeds and all)
Mix cream cheese, cheese shreds, pepper and garlic powder.
Using a blender or magic bullet, grind Fiber One to a breadcrumb-like consistency (no blender no worries. grab a zip lock bag and roll it with a rolling pin until you have a fine powder)
Place crumbs in one small bowl and the egg whites in another.
Stuff each pepper half with cheese mixture and wrapped with bacon strands (toothpicks help hold the bacon in place while cooking, but remove them when they are done)
Coat both sides of each pepper half with egg substitute, and then with the fiber one. Place peppers in a baking pan sprayed with nonstick spray, and place in oven.
Cook for 25 minutes and enjoy. This recipe makes 10 Jalapeno Turkey Bacon Poppers.
This was a fun and easy dish to make. Not to mention super healthy, 3 weight watcher points for the whole recipe (2 zucchini halves). My husband each had one half and were super full once we finished eating. Feel free to pair this with some chicken or for a vegetarian meal omit the turkey bacon.
1 tbsp non fat sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 small green pepper
1 tsp thyme
1 small onion
2 wedges of low fat laughing cow cheese
2 slices of blue menu turkey bacon from super store (optional)
Preheat your oven to 400 (200C)
Wash the zucchini’s and slice them in half length-ways
Spoon out the guts, leave about 1/2 an inch in until you end up with boat like shells.
Chop up the scooped out zucchini bits and place in a bowl.
Add the remaining ingredients in the bowl with the zucchini bits and stir
Scope mixture in to the zucchini boats and bake for 20 mins.
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.