Monday, October 31, 2011

Wild Rice Casserole

This is going to be a new comfort food in my house. It's creamy, hearty, and smells amazing bubbling away in the oven. You can make this with just wild rice or brown rice, or a combination of the two. I followed the author's suggestion and made 1/2 wild rice and 1/2 brown rice. Delicious combination!

Original inspiration: Super Natural Every Day
Serving size: 6 main-course sized portions (could be served as a side-dish as well)
WW: 5 pointsplus per serving


2 eggs
1 cup (8 ounces) low fat cottage cheese
1/2 cup (4 ounces) low fat sour cream
2 teaspoons Dijon or whole grain mustard (if your Dijon is super spicy, use less)
1 tablespoon extra-virgin olive oil
10 ounces cremini mushrooms, chopped
1 large onion, finely chopped
3 garlic cloves, minced
1 ounce gruyere cheese, grated
1 teaspoon fresh tarragon or thyme, finely chopped
1 1/4 cups wild rice and/or brown rice (I made mine fresh, but you could use frozen)
sea salt


Bring a pot of your rice(s), 3 cups of water, and about 1/2 teaspoons of salt to a boil. Let simmer for 45-50 minutes or until the water is all absorbed and the rice is tender.

Preheat the oven to 350 degrees. Coat a baking dish (about 9" by 13") with olive oil or butter.

In a large bowl, whisk together the eggs, cottage cheese, sour cream, mustard, and 1/2 teaspoon salt.

In a large skillet, combine the olive oil and a few pinches of salt and turn the heat to high. Stir in the mushrooms and then do not touch them again for 5 minutes (until any water from the mushrooms evaporate). Continue to cook the mushrooms until they are browned, stirring every minute or two. Add the onion and cook for a few minutes until they become translucent. Then, stir in the garlic and cook until it becomes fragrant (about a minute). Remove the skillet from the heat.

Add the rice mixture to the skillet and stir until it is combined well, then add everything to the cottage cheese mixture. Mix well and then transfer to the prepared baking dish. Spread the mixture evenly into the baking dish and top with the grated gruyere cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake until the casserole gets golden brown along the edges (about 20-30 additional minutes). Serve the casserole hot, right from the oven, with minced tarragon and another sprinkle of grated gruyere, if you want it (extra pointsplus). I served this as a main course with a side of arugula salad with apples, blue cheese, and apple cider vinaigrette. Excellent!

Sunday, October 30, 2011

Lemony Millet Muffins

I just found out that I have a snow day tomorrow. Happy Halloween! I decided that baking was a good way to celebrate. This is another recipe from Super Natural Every Day and you can expect quite a few more over the next few weeks. Such a great cookbook!
These muffins are delicious, nutty, and lemony. They are healthy, but a bit high in points. I am going to try to find ways to make them a bit lower calorie without losing the wholesomeness. Maybe just less butter? I don't think applesauce would work as a butter substitute in this recipe. Suggestions are welcome.

Original Inspiration: Super Natural Every Day
Serving Size: Makes 12 large muffins
WW: 6 pointsplus per muffin


2 1/4 cups (10 ounces) whole wheat pastry flour
1/3 cup (2 ounces) uncooked millet
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup (8 ounces) plain yogurt (I used fat free greek yogurt)
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1/2 cup agave nectar or honey (I ran out of honey, which is what the original recipe calls for, but the agave tasted great)
2 tablespoons lemon juice
Zest from 1 lemon


Preheat the oven to 400 degrees with your rack in the top third of the oven. Butter a muffin tin or put liners in the pan (reusable silicone for me).

Whisk together the dry ingredients - flour, millet, baking powder, baking soda, and salt - in a large bowl. In another bowl, whisk together the remaining ingredients - yogurt, butter, eggs, agave or honey, and lemon zest and juice - until everything is smooth. Add the wet ingredients to the dry ingredients and stir until everything is incorporated.

Spoon 1/4 cup of the batter into each muffin cup. Each cup will almost be filled to the brim. Bake for around 15 minutes, until the muffin tops are browned and beginning to crack and a toothpick comes out clean from the center of your biggest muffin. Let the muffins cool for 5 minutes in the pan and then move them to a wire rack to cool completely.

I enjoyed my muffin plain, but they would be delicious slathered in salted butter, lemon curd, or honey. Enjoy!

Baked Oatmeal with Apples & Pecans

It snowed last night. It's October. I hate the cold and snow, but I do love warming my house up with delicious cold weather food. My mom is visiting from Maine, so I thought I should make something special for breakfast. I grabbed my favorite new cookbook - Super Natural Every Day, which makes me drool and want to quit my job to cook all day - and found the perfect recipe. The author (Heidi Swanson) made hers with bananas and huckleberries, but I only had delicious, in-season macoun apples on hand. Here's my version of this perfect cold-weather breakfast bake.
I love that Swanson gives me the weights of the ingredients, as well as the standard baking measurements. I always use my food scale for recipes when I'm given the weights, so I am adding both measurements below.

Original inspiration: Super Natural Every Day (Swanson)
Servings: 6 main course portions or 12 portions if you are serving with other breakfast/brunch items
WW: 7 pointsplus


2 cups (7oz) rolled oats
1/2 cup (2oz) chopped pecans, toasted
1/3 cup (2oz) maple syrup (brown sugar or agave would also be delicious), plus more for serving
1 teaspoon aluminum-free baking powder
1.5 teaspoons ground cinnamon
1/4 teaspoon fine-grain sea salt
2 cups milk (I used skim)
1 large egg
1.5 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 cups (7.5 ounces) apples, peeled and diced


Preheat the oven to 375 degrees. Generously butter the inside of an 8" square baking dish.

In a bowl, mix together the oats, half of the pecans, baking powder, cinnamon, and salt.

In a second bowl, whisk together the maple syrup, milk, egg, butter, and vanilla.

Arrange 2/3 of the apple on the bottom of the baking dish. Top with all the oat mixture. Then, slowly pour the milk mixture over the oats. Move the baking dish around on the counter a bit to make sure that the milk gets all the way through the oats. Top the dish with the rest of the apples and pecans. I pushed the apples and pecans down a bit with a spatula to make sure they are in the wet oat mixture.

Bake for 35 to 45 minutes or until the dish is set and golden brown on top (mine only took 35 minutes, but my oven runs a bit hot). Remove from the oven and let cool for a few minutes. Serve with additional maple syrup for people to drizzle on their dish, if they prefer it a bit sweeter.

Wednesday, October 26, 2011

Mexican Lentil Burgers

I have had a bag of black lentils sitting in my cupboard for a while now. I impulse buy legumes. I've been searching for a new recipe to try and here it is. Really tasty and the base (lentils, eggs, breadcrumbs, salt) could accommodate a million different flavor profiles.

Original inspiration: 101 Cookbooks
Serving size: 12 burgers
WW: 3 pointsplus per burger


3 cups cooked black lentils (I cooked 1 cup dry lentils in 4 cups water with 3 crushed garlic cloves)
4 large eggs
1/2 teaspoon sea salt
1 onion, finely chopped
1 cup toasted whole wheat bread crumbs
2 tablespoons extra-virgin olive oil
4 ounces canned green chiles, chopped
1 tablespoon chili powder
1 teaspoon cumin
hot sauce (optional, to taste)


Combine lentils, eggs, chili powder, cumin, and salt in the food processor and puree for about a minute (until it has the texture of hummus). Add the mixture to a large mixing bowl and stir in the green chiles, hot sauce (if you want it), and onion (I pulsed the onion in the food processor). Add the toasted bread crumbs, stir, and let sit for a few minutes so the bread crumbs absorb some of the moisture.

Your mixture should be fairly moist. If it feels too dry, you should add more egg or water. Form the mixture into 12 equal-sized patties (around 1" thick). I put the patties on a cookie sheet lined with wax paper as I formed them and started cooking.

Heat 1 tablespoon of oil in a large, heavy-bottomed skillet on medium-low heat. Add four patties to the skillet, cover, and cook for 7-10 minutes.  The bottoms of the burgers should be brown when you flip them over. Cook the other side for 7-10 minutes (or until golden brown).

You can continue to cook all 12 patties (using the extra tablespoon of olive oil as you need it) or wrap the leftover uncooked patties individually in plastic wrap and refridgerate (for up to a week) or freeze (I put my wrapped burgers in a freezer bag to be safe). Then just cook them up as you want them!

Top your burger with your favorite toppings (extra pointsplus). I added reduced fat mexican cheese, guacamole, and tomatillo salsa to ours and they were delicious.

Wednesday, October 19, 2011

Amazingly Healthy Peanut Butter Cookies

These might be my new favorite cookies. I can't get over how low calorie they are. They taste exactly like real peanut butter cookies, but made with PB2 (all natural powdered peanut butter) and whole wheat flour. Spectacular cookies!

Original source: Bell Plantation website
Serving Size: Makes 30 cookies
WW: 3 pointsplus for 2 cookies!


1 cup PB2 (you can buy it on Amazon or the Bell Plantation site)
6.25 ounces whole wheat flour
3.50 ounces white sugar
3.50 ounces brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons agave nectar
1/4 cup water


Preheat oven to 350 degrees. Line two cookie sheets with a silpat or parchment paper.

In a medium-sized bowl, beat together until smooth sugars, egg, vanilla, baking soda, salt, agave nectar, water, and PB2. Add flour, beating until mixture is well combined. The dough is extremely sticky and hard to stir.

Drop tablespoon-sized balls onto the prepped cookie sheets. I tried to make the cute fork marks on the cookies that I remember from my childhood, but the dough was too sticky. You should try to spray a fork with cooking spray and press the balls down a bit with the fork. If you can make the cute fork marks with this dough, tell me how!

Bake for 10 minutes. Turning the pans halfway through the baking time. Remove from oven and transfer cookies to a rack to cool.


Asian Turkey Meatballs

Ohmy...dinner tonight was fantastic, if I do say so myself. These meatballs are served with a super easy lime sesame sauce that you can either use as a topping or dip the meatballs right into it. I made big meatballs, but I think that smaller ones would be great to serve at a party on toothpicks around a bowl of the sauce. I served the meatballs on top of brown rice. Super easy, healthy, and delicious!

Original inspiration: SkinnyTaste
Serving Size: 4 (3 large meatballs each)
WW: 8 pointsplus per serving



20 ounces ground turkey (I used 93%, as I worry about them drying out with ground white meat turkey)
1/4 cup panko (Japanese breadcrumbs - available in most grocery stores)
1 egg
1 tablespoon minced ginger
1 clove minced garlic
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tablespoon low-sodium soy sauce
2 teaspoons sesame oil


4 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 tablespoons water
1 scallion, chopped fine
juice of 1 lime (about 2 tablespoons)


Preheat the oven to 500 degrees. Place a cooking rack in a large cookie sheet (or you could use a non-stick cookie sheet without a rack - I just hate flat bottomed meatballs).  Add all of the ingredients into a medium-sized bowl. Mix together with your hands. It is very, very sticky!  Shape 1/4 cup of meat mixture into ball and place on the rack. You should get 12 equal sized meatballs.

Bake for 15 minutes or until cooked through.

While the meatballs are cooking, mix together all of the sauce ingredients in a small bowl.

Serve meatballs with 1-2 tablespoons of sauce each (either on top or to dip).

Monday, October 17, 2011

Potato Leek Soup

<- Dinner tonight. Actually, it is lunch tomorrow, but dinner came from the same pot. I've actually never had potato leek soup until I made this recipe. It was very tasty and super healthy. I can't really compare it to regular potato leek soup, but give this healthier version a try! 
Original inspiration: SkinnyTaste
Serving: 6 servings (about a 1 & 1/4 cups each)
WW: 4 pointsplus


3-4 medium sized leeks, dark green stems removed
1 small onion, diced
2 large russet potatoes, peeled  and cut into cubes
1 tablespoon flour
1 tablespoon butter
4 cups chicken or vegetable broth
1/2 cup milk (I used skim and it turned out fine)
salt and pepper to taste (for me, that means an unbelievably large amount of pepper)


You need to make sure that you clean the leeks very well, since the layers hold a lot of dirt in. What I do is cut the bottoms off and remove the dark green tops of the leeks. Then I cut them lengthwise into quarters and chop them coarsely. I use my salad spinner to rinse and spin the leeks dry. You could just use a strainer and wash them well. 

In a medium soup pot (I used my 3.5 quart dutch oven & it was perfect - don't use anything smaller), melt butter on a low flame and stir in the flour. Mix well as this is the base of your soup. 

Add leeks, potatoes, onion, and broth to the pot, raise the burner up to medium-high, and bring to a boil. Cover and simmer on low for 20-25 minutes. The potatoes should be very soft. Add milk, salt, and pepper. You can either serve the soup chunky or blend with an immersion blender until smooth.

I was satisfied eating one serving and a few slices of baguette for dinner.  You could also serve this as an appetizer and probably get 10+ servings from this recipe.

Pumpkin Pecan Oatmeal Cookies

Pumpkin isn't really my favorite thing. Everyone goes all pumpkin crazy once September hits, but usually I can take it or leave it. Honestly, when I get the hankering to bake something, I usually find a pumpkin recipe. It takes away the sweet craving, but I am not going to eat 10 cookies in one sitting. Chocolate chip or snickerdoodles...I can't control myself. This is a super easy recipe that is perfect for fall!
Original inspiration: SkinnyTaste
Serving: 36 cookies
WW: 2 pointsplus per cookie or 5 for two cookies

  • 1 cup all purpose flour
  • 2 cups quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons unsalted butter (at room temp)
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar, unpacked
  • 1 large egg
  • 6 tablespoons canned pure pumpkin
  • 2 teaspoons vanilla extract
  • 3/4 cup chopped pecans (approximately 3 ounces)

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or a silpat (best baking tool ever, see Meg's Favorite Things on the right).

In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.  In a separate bowl, cream together the butter and sugars using your mixer on medium speed. After about a minute or two, add the egg, followed by the pure pumpkin and vanilla extract.
Next, begin to add the dry mixture to the wet ingredients. Stir by hand until they are just combined and no white flour is visible. Stir in the pecans (it will be hard to stir at this point).

Drop 1 tablespoon dollops of dough onto the prepared cookie sheets. The cookies will not spread much, so you do not have to worry about giving the dough balls too much room.

Bake for 10-12 minutes, or until the cookies begin to turn light brown around the edges. Cool for 3-5 minutes on the stove top and then transfer to a cooling rack.


Sunday, October 16, 2011

Pumpkin Mousse Dip

This is what most people call "pumpkin fluff," but I don't think that correctly describes the taste and texture. This is really more of a mousse. It can be served in a variety of ways. Dip graham crackers, apple slices, ginger snaps, or other sweet crackers (see left for my poor iPhone photography with animal crackers). Or you could put it in a graham cracker crust, top with whipped cream, and it would be a gorgeous pie. I also saw someone online make a parfait by alternating between pumpkin mousse and whipped cream in a nice glass, and you could top it with crystallized ginger, chocolate shavings, or graham cracker crumbs.

Original inspiration: Allrecipes/Weight Watchers boards
Serving Size: 32 (2T per serving) - this recipe makes a VAT
WW: 1 pointsplus


16oz lite or fat free whipped topping, like Cool Whip, thawed
1 5oz package fat free vanilla pudding mix
1 15oz can pure pumpkin (not pumpkin pie filling)
1-2 teaspoons pumpkin pie spice


Mix together pudding mix, pumpkin, and pumpkin pie spice until blended. Fold in thawed whipped topping and stir until blended. Keep refrigerated until you serve it. Enjoy!

Butternut Squash Risotto with Pancetta, Tarragon, and Monterey Jack

Monterey jack cheese in risotto? What? I sounds weird, but this recipe is great! We've made it quite a few times. This risotto recipe is great because there isn't constant stiring. While it is cooking away in the oven, you can drink wine and watch jeopardy. Enjoy - I certainly did!

Original Inspiration: Cooking Light
Serving Size: 4 (about 3/4 cup)
WW: 9 pointsplus (for a dish with bacon & cheese - not bad!)


1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups) Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons red wine (the recipe calls for madeira or marsala wine - I've always just used whatever red I have on hand)
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta (i always buy this at Trader Joe's, pre-chopped and around $2.50)
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) Monterey Jack cheese, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons pine nuts, toasted
Fresh tarragon sprigs (optional)


Preheat oven to 475 degrees. Put the squash on a cookie sheet covered in cooking spray. Bake for 10 minutes, flip the squash, and then bake for 10 more minutes. Reduce oven temperature to 325 degrees.

Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute.

Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper.

Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

Saturday, October 15, 2011

Kale Chips

Smitten Kitchen is the world's greatest food blog. It is official. Deb, the queen of Smitten, is the wonderful person who first introduced me to kale chips. Oh kale I love thee. Hardly a week goes by without these crispy little super foods accompanying my dinner. They are great with a burger instead of fries. Delish!

Original inspiration: Smitten Kitchen
Serving Size: 2
WW: 2 pointsplus per serving


1 large bunch of kale (lacinato or curly - it doesn't matter)

1 tablespoon olive oil

salt & pepper to taste


The secret to this recipe is the olive oil to kale ratio. Too much olive oil makes them limp. I find that one teaspooon of evoo for every 4 ounces of kale works best. I'm very scientific like that. This recipe can be easily adjusted to make enough for 1 or 10. This recipe is for two large portions.

Preheat oven to 300 degrees. Desteam kale and tear into small-medium sized pieces. Wash well and dry.

Toss with olive oil, salt, and pepper (or any other spices you like). Spread in a single layer on a cookie sheet (you might need more than one). Bake for 20 minutes or until crisp. Let cool for about 5 minutes, then serve.

I love topping them with nutritional yeast or parmesan cheese. So good! An easy way to get your WW healthy oils and veggie healthy checks.

Olive Oil Mashed Potatoes

I love mashed potatoes, but they are so bad for you and typically lack any nutritional benefits. This recipe helped me make decadent tasting mashed potatoes, but still get a couple of those good health guidelines met. They are great served with roast chicken!

Original Inspiration: I think I got inspired while watching Everyday Food on PBS
Servings: 2 (double or triple the recipe for more people)
WW: 5 pointsplus per serving


12 ounces of small red potatoes, skin on (the creamer potatoes work well)
4 teaspoons olive oil (buy the high quality stuff!)
1 teaspoon lemon zest
1 tablespoon lemon juice
salt and pepper to taste


Steam potatoes for around 30 minutes or until your fork slides out of the potatoes very easily. I am sure that you could also boil the potatoes, but I have always steamed them in my steamer basket on the stove.

The potatoes should be very easy to mash at this point. Add olive oil, lemon zest, lemon juice, salt and pepper. Mash! They look good on the plate garnished with extra lemon zest or chopped chives. So good and you can both of your healthy oil servings for the day!

Lentil Tacos

This recipe is absolutely delicious. I'm saying that as a person who doesn't particularly like lentils. Usually the texture is too lentilly for me. Lentil tacos changed all that!

Original inspiration:
Servings: 4 (3 tacos each serving)
WW: 10 pointsplus when I make it (depends on the tortillas you choose)


1 cup lentils (I prefer sprouted green lentils, but I think anything can work)
1 cup salsa (whatever kind you like - I've used green and traditional and both turned out great)
2 1/2 cups vegetable or chicken stock
2 cups onion, diced
1 clove of garlic, minced
2 teaspoons olive or canola oil
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon ground oregano
12 taco shells or taco-sized tortillas (3 per serving - I typically use blue corn crunchy shells, but you can find lower pp options)


Heat the oil in a large non-stick skillet until hot, then add the onions and garlic and saute until tender.

Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute. Add broth and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover; cook for 6-8 minutes while mashing the lentils slightly. Stir in salsa. Each taco should have approximately 1/4 cup of filling. Top with all of your favorite taco fillings: cheese, lettuce, tomato, sour cream or guacamole (additional pointsplus).

Moo Shu Tofu

Here's a great 'Meatless Monday' recipe for you all. I get this as a dinner request fairly frequently. It tastes just like moo shu from a restaurant, but way healthier.

Original Inspiration: Weight Watchers website
Servings: 4
WW: 7 pointsplus (1/2 c. filling, 2 tortillas, and 2T hoisin sauce)


2 tsp vegetable oil

12 oz extra firm tofu, cut into 1-inch or smaller chunks

3 cups packaged coleslaw mix (shredded cabbage and carrots)

2 cups mushrooms, sliced

1 1/2 cups sweet red peppers, sliced

1 cups scallions, sliced

1 Tbsp minced garlic

1 Tbsp ginger root, minced (I typically buy minced ginger root in a tube in the produce section - time saver!)

2 Tbsp low-sodium soy sauce

8 medium low-carb tortillas (I recommend Trader Joe's or Tumaro low carb tortillas)

8 Tbsp hoisin sauce


Heat 1 teaspoon oil in a large nonstick skillet. Add tofu and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate.

Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms, and red pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic and ginger and stir-fry 1 minute until fragrant.

Remove skillet from heat and stir in soy sauce.

To serve, heat tortillas as package directs (typically microwave for 10-20 seconds). Each tortilla should be filled with approximately 1/2 c. of tofu mixture and topped with 1 Tbsp of hoisin sauce each.

For leftovers, store the tofu mixture separately and reheat the next day before adding to your tortillas.

Frittata Muffins

My obsession with breakfast is becoming clear now, I suppose. This recipe is very frequent in my household, because they are so easy and versatile. You can really put any veggies, cheese, or meats you want in to them. I don't think I have ever made the same version twice. I make with full-fat cheese, but you could use reduced fat and bring the pointsplus down further.

Original Inspiration: Incredible Edible Egg website
Servings: 6 (2 muffins each serving)
WW: 3 pointsplus for 2


16oz container fat-free egg substitute (you can use egg whites if you want, but I like them to be pleasantly yellow)
1/3 cup fat-free milk
2 ounces (1/4c.) flavorful cheese - feta, sharp cheddar, gruyere, or pepperjack all work great (don't use mozzarella or weak cheddar - it is too bland for this)
1/4 teaspoon black pepper
1/4 teaspoon salt
3/4 c. diced zucchini
1/4 c. diced red pepper


Preheat oven to 350 degrees. Combine egg substitute, milk, salt, and pepper in a large bowl until combined. Add veggies and mix well (add feta at this point if that is the cheese you are using).

Spoon evenly into 12 greased muffin cups. Top each muffin cup with shredded cheese (if using shredded cheese).

Bake at 350 degrees for 20-22 minutes (until they are just set). Cool muffin tin on a wire rack for at least 5 minutes. Remove from muffin tin and serve warm. These reheat well in the microwave.

Enjoy and get creative with the different ingredients you could add!

Sausage, Egg, & Cheese Muffins

I love quick & easy breakfasts that I can transport to work easily. This recipe initially sounded too bizarre for me to try, but I'm glad did! The original recipe called for 6 eggs, crisp bacon, & parsley. I thought I could make it healthier and taste better. Also, I hate parsley (ew). I have been thinking of trying to add a little more sweetness to this recipe on my next try - maybe 1T honey? I'll update if I find that to be a good addition.

Original Inspiration: Incredible Edible Egg website
Servings: 12 muffins
WW: 3 pointsplus per muffin

  • 1 cup all-purpose flour
  • 1/3 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups egg substitute
  • 1/4 cup unsweetened applesauce
  • 1 cup apple, peeled and diced
  • 2 pre-cooked chicken sausage links, diced (around 5 oz; I used Trader Joe's Sweet Apple Chicken Sausage - you could use 3 links and it wouldn't effect the p+, it just seemed too much with 3)
  • 2 oz sharp cheddar or gruyere cheese (approximately 1/4 cup), chopped into small cubes or shredded
  • cooking spray

Preheat oven to 375 degrees. Mix flour, oats, baking powder, salt, cinnamon, and pepper in a large bowl.

Add egg substitute and applesauce and stir until moistened. Stir in cheese, chicken sausage, and apples. Spoon evenly into 12 3-inch muffin cups sprayed with cooking spray.

Bake until tops are lightly browned - about 15-20 minutes.

Let cool on wire rack for 5 minutes and then remove from the pan. Serve warm or cool completely and store for 4-5 days.

These are tasty served cold or reheated in the toasted oven. These muffins are pretty filling. I was satisfied eating one muffin and a banana for breakfast all week.

Quinoa Egg Bake

I found the inspiration for this recipe on Whole Foods' website. The original recipe called for 8 eggs, garlic, spinach, and parmesan (as you can see from the stolen pic). I played around with it until it was healthier and more my style. This is really filling, super healthy, and reheats well for a power-packed breakfast at work.

Original Inspiration: Whole Foods website
6 servings
WW: 5 pointsplus per serving


1 teaspoon butter
1/2 cup uncooked quinoa
1 1/4 cups egg substitute
1 cup milk
2 sweet apple chicken sausages (the big links), diced
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2oz cheddar or gruyere cheese, shredded
plus add whatever veggies you like (I typically use whatever I have on hand)


Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.

Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. [it is not a big deal to skip this if you don't have a mesh strainer]

In a large bowl, whisk together egg substitute, milk, thyme, salt, pepper and quinoa. Stir in chicken sausage & whatever veggies you are using then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.

Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

Allow to cool completely if you are putting it in individual storage containers. This recipe still tastes great reheated 3-4 days later.

Feeling fancy

This is my first blog post on my first ever blog. People keep asking me for my recipes and this seems like the easiest solution. I'm a complete foodie, but I try to make my food as healthy as possible. I do my best to always use natural or organic ingredients, so you won't be seeing any recipes with artificial sweeteners or ingredients. I'm also a long-time member of Weight Watchers (love it!), so I will note PointsPlus values for all you WWers out there.

I cook in a way too small kitchen that is housing way too many appliances & cooking gadgets, so I am always looking for simple and healthy recipes! I'll pretty much try anything once!