LaaLoosh » Easter

Crab Eggs Benedict Recipe – 5 Points +

LaaLoosh — Wed, 18 Jan 2012 15:26:57 +0000

I once had an AMAZING Crab Eggs Benedict at a restaurant in Malibu, and ever since then, I salivate at the mere thought of crab, hollandaise sauce and egg on a toasted slice of English muffin. Because it’s a breakfast recipe that I know isn’t very Weight Watchers friendly, I have avoided it, only indulging once in a great while. This past weekend, I was determined to make a healthier version that was low in Points Plus so I could eat Crab Eggs Benedict more frequently. Knowing that the two most fattening components in this dish are the hollandaise sauce and the egg yolk, I knew sacrifices had to be made. The first thing I did was use a poached egg white, instead of a whole poached egg. Yes, I know that this means there’s no runny egg yolk on the eggs Benedict. But I don’t feel that it affects the overall flavor of the whole dish very much. Now, when it came to the hollandaise sauce, there was no way I was going to NOT use it. I am the kind of girl who is all about condiments and sauces, so I had to find a way to make this happen. I decided to try out a holladaise sauce recipe using liquid egg substitute instead of eggs and using my favorite butter alternative – Brummel & Brown Yogurt Spread. It worked perfectly! The sauce was delicious, and flavorful and exactly as I had hoped for. But it was a lot less calories than traditional hollandaise. A few other minor alterations to my Crab Eggs Benedict, and the delicious dish was a hit! And just 5 Points + for the whole thing. Now I can eat my favorite breakfast on a very regular basis. I hope you enjoy it as much as I did!

Crab Eggs Benedict Recipe

Enjoy a delicious, healthy Crab Eggs Benedict for a lot less fat and calories, but still with all the flavors you’d expect. Just 5 Points + per serving makes this a great idea for a Weight Watchers Breakfast Recipe.

Ingredients

2 whole wheat, high fiber English muffins
4 egg whites
12-14oz lump crabmeat
1 tbsp fresh chives, chopped
Hollandaise Sauce:
3/4 cup non-fat buttermilk
1/4 cup liquid egg substitute
1 tbsp light butter (I used Brummel & Brown)
1 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp salt
Pinch of cayenne pepper

Instructions

Slice each English muffin in half, and toast.
Poach 2 egg whites using a poaching pan or by following the instructions in the NOTES below.
Empty lump crab meat into a bowl, and drain it of any excess water.
To make the Hollandaise Sauce: Start by melting the butter in a small saucepan on low heat. Cook until butter is melted and turns golden in color. Set aside.
In a medium sized saucepan, whisk together ¼ cup of the non-fat buttermilk, cornstarch, salt, and cayenne pepper until smooth and well combined.
Add in the rest of the buttermilk and liquid egg substitute.
Set the pan on medium-low heat, and whisk continuously until it begins to simmer and thicken.
Remove from heat and whisk in the lemon juice and butter.
On a plate, set one toasted English muffin half and top it with ¼ of the total crab meat. Then gently place your poached egg on top.
Top each Crab Eggs Benedict with about 1/4 cup of the hollandaise sauce, and garnish with fresh chives.

Quick Notes

How to Poach an Egg White:
Fill a small sauce pan with water and bring to a boil. The size of the saucepan and the size of the eggs will determine how much water you should use. You need at least a couple of inches of water in your saucepan for the poached egg whites to turn out right.While waiting for while to boil, crack an egg and empty the white into a small bowl or cup. To separate the egg white from the yolk, you can do this one of two ways. The first way is to use an egg separator. Simply pour the egg through the separator. The white will go through the separator and into the bowl while the yolk remains in the separator. You can then discard the yolk. The second way you can separate the egg is by cracking the egg shell into two parts. Hold one part in your left hand and the other in your right. Separate the egg by transferring the egg back and forth between the two parts. Keep the yolk in the shell and allow the egg white portion to go into your bowl.
Once the water has come to a boil, bring the heat down to a simmer. Now add 1 tablespoon of vinegar to the water.
Bring the cup with your egg white as close to the water as possible and gently pour the separated egg white into the simmering water. If you are using more than one egg you will want to wait at least 30 seconds for the egg to begin to set before adding a second one to the saucepan. This will help keep eggs from clumping together.
Allow the egg to cook for approximately 3 minutes, If the egg starts to break up and spread around the pan, use a slotted spoon to guide it back to the center.
When the poached egg white reaches the desired level of done-ness remove it from the water with a slotted spoon.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Pescatarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 Crab Eggs Benedict
Each serving = 5 Points +

PER SERVING: 180 calories; 4g fat; 17g carbohydrates; 20g protein; 2g fiber

Bell Pepper and Goat Cheese Frittata Recipe – 3 Points +

LaaLoosh — Tue, 03 Jan 2012 15:27:25 +0000

Breakfast truly is the most important meal of the day. Start your morning off right with this deliciously healthy Bell Pepper and Goat Cheese Frittata Recipe. Each serving is just 3 Points + making it an ideal low calorie breakfast recipe to help get you off on the right foot. Pair it with some 0 Points + fruit and/or a slice of high fiber, whole grain bread, and you’ve got yourself one tasty way to start a morning! Though frittata sounds like such a fancy word, it’s really just a baked omelet. Which is made even more fabulous by the fact that you don’t have to deal with flipping it (I am AWFUL at flipping omelets). Each frittata recipe serving is very nicely sized and all the protein makes it super satisfying. This quick and healthy breakfast idea is a must try!

Bell Pepper and Goat Cheese Frittata Recipe

Indulge in a gourmet breakfast with this healthy, low calorie Bell Pepper and Goat Cheese Frittata Recipe. Each serving is just 3 Points + making it a delicious way to start your day and leaving a lot of Points in your bank!

Ingredients

2 cups liquid egg substitute (like Egg Beaters)
1/2 cup crumbled goat cheese
1 cup red bell pepper, sliced
1 bunch scallions, trimmed and sliced
2 tbsp fresh basil, finely chopped
2 cloves garlic, minced
1 tsp salt
1/4 tsp freshly black pepper

Instructions

Position rack in upper third of oven; preheat broiler.
In a medium sized bowl whisk together the egg substitute, garlic, basil, salt and pepper.
Spray a large, ovenproof, nonstick skillet with nonfat cooking spray and set over medium heat.
Add in bell pepper and green onions and cook, stirring constantly, until the green onions are just wilted, 30 seconds to 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes.
Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes.
Let rest for about 3 minutes before serving.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Italian

Entire recipe makes 4 servings
Serving size is ¼ of frittata
Each serving = 3 Points +

PER SERVING: 124 calories; 5g fat; 3g carbohydrates; 16g protein; 2 g fiber

Ham and Cheese Breakfast Casserole Recipe – 5 Points +

LaaLoosh — Tue, 08 Nov 2011 14:31:25 +0000

Sunday morning breakfast is always a lot of fun for me. We usually have no where urgent to go, and my husband keeps an eye on the kids so that I can take my time and cook up something tasty. During one of my recent Sunday mornings in the kitchen while trying to use up some produce before it went bad, I played around a bit with an old breakfast casserole recipe that had been given to me, and I came up with a MUCH lighter version that tasted fantastic! Each serving is just 5 Points +, and because it’s loaded with fiber and protein, this dish is incredibly filling. Pair it with some zero Points + fruit for a complete healthy, low calorie Sunday morning breakfast. Enjoy!

Ham and Cheese Breakfast Casserole Recipe

Filled with delicious veggies, and ham, and topped with Swiss cheese, this tasty breakfast casserole is a real treat. At just 5 Points + per serving, it’s a healthy breakfast idea that everyone can enjoy. Great for large parties or brunches too!

Ingredients

1 cup liquid egg substitute
4 large egg whites
6 slices low calorie, high fiber bread (I used Sara Lee Delightful), cut into small, bite sized cubes
1 cup diced lean ham
1/2 cup tomatoes, chopped
1 cup shredded light Swiss cheese
5 cups chopped spinach, wilted
1/4 cup roasted red peppers, chopped
1/4 cup green onions, chopped
1 cup fat free buttermilk
2 tbsp Dijon mustard
1 tbsp fresh parsley, finely chopped
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper

Instructions

Preheat oven to 375°F.
Spray a 7-by-11-inch glass baking dish or a 2-quart casserole with non-fat cooking spray.
In a large bowl, egg substitute, egg whites and buttermilk. Add mustard, paprika, salt and pepper; whisk to combine.
In another large bowl, toss tomatoes, spinach, bread, ham, parsley, green onions and roasted red peppers.
Add the egg mixture and toss well to coat.
Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the casserole has set, 40 to 45 minutes.
Uncover, sprinkle with cheese and continue baking until the casserole is puffed and golden on top, 15 to 20 minutes more.
Remove from oven and cool for 15 to 20 minutes before serving. Cut into 6 equally sized pieces.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1/6 of casserole
Each serving = 5 Points +

PER SERVING: 146 calories; 4 g fat; 21 g carbohydrates; 28 g protein; 6 g fiber

Also, don’t forget to ENTER TO WIN A FREE MINI DONUT MAKER!!! The contest ends this Saturday, November 12, so make sure you enter by then. Good Luck!!

Roast Lamb Recipe with Vegetables & Herb Sauce – 6 Points +

LaaLoosh — Thu, 21 Apr 2011 23:00:55 +0000

This delicious Roast Leg of Lamb Recipe will make the perfect centerpiece to your Easter Dinner this year. Full of vibrant and fresh flavors, the meat is paired with some zero Points Plus vegetables and a fabulous herb sauce. It’s such an amazing lamb recipe – no one will ever know that it’s low calorie too! And though it’s not an official one of Weight Watchers Easter Recipes, it’s a fantastic main dish recipe for any dieter who wants to enjoy the savory flavors of spring while still keeping track of their weight loss goals. Each serving, has just 6 Points +, which isn’t too bad considering we are talking about a nicely sized serving of lamb and veggies, dressed with a creamy herb sauce. If you are still looking for a low calorie meat recipe to put on your Easter table this year, give this one a shot!

Roast Lamb Recipe with Vegetables and Herb Sauce Recipe

The perfect low calorie Easter Dinner Recipe, this healthier Roast Leg of Lamb is sure to be a treat for everyone. Paired with delicious roasted veggies and a creamy herb sauce recipe, no one will know it’s a low calorie meal.

Ingredients

1 4lb boneless leg of lamb, trimmed
2 medium heads cauliflower
4 zucchinis
1 lb shallots
1/2 cup fat free Greek yogurt, plain
2 tbsp Dijon mustard
4 cloves garlic
3 tbsp extra virgin olive oil
2 tbsp water
1 cup fresh tarragon leaves
1 cup fresh flat-leaf parsley
¼ cup fresh sage leaves
3 tsp salt
1 tsp freshly ground pepper
Zest and juice of 1 lemon

Instructions

Preheat oven to 425°F.
Place sage, tarragon and parsley in a food processor. Add 1 tbsp oil, 1 tbsp water mustard, garlic, lemon zest, 1 teaspoon salt and pepper and process until fairly smooth. Transfer 3 tablespoons of the mixture to a medium bowl; set aside.
If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag. Open the lamb so it’s flat. Spread three-fourths of the remaining herb mixture over the surface of the lamb. Roll the lamb closed and tie in several spots with kitchen string so it is about the shape of a large football; transfer to a large roasting pan and spread the remaining herb mixture over the top and sides.
Peel and halve shallots; trim and cut cauliflower into florets; slice zucchini into 1-inch rounds.
Combine the shallots, zucchini and cauliflower in a large bowl with the remaining 1 tbsp oil, 1 tbsp water, and 1 teaspoon salt.
Roast the lamb in the center of the oven for 20 minutes. Add the vegetable mixture to the pan around the lamb. Continue to roast, stirring the vegetables every 20 minutes or so, until they are golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium), 1 hour to 1 hour 20 minutes more. Transfer the lamb to a clean cutting board and let rest for 10 minutes. Cut into 12 equally sized pieces.
Add lemon juice and yogurt to the bowl with the reserved herb mixture; stir to combine. Slice the lamb and serve with the vegetables and sauce.

Preparation time: 25 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 12

Entire recipe makes 12 servings
Serving size is 4oz lamb and 3/4 cup veggies
Each serving = 6 Points +

PER SERVING: 276 calories; 8g fat; 10 g carbohydrates; 34 g protein; 2 g fiber

Wild Rice, Barley and Asparagus Pilaf Recipe – 1 Point Value

LaaLoosh — Tue, 24 Mar 2009 16:26:32 +0000

This tasty Easter side dish recipe is the perfect accompaniment to the Easter main dish recipe that I posted yesterday! It’s a fantastically delicious Weight Watchers Recipe for Wild Rice, Barley, and Asparagus Pilaf and it has just 1 Weight Watcher Point per serving! It’s easy to make and is loaded with heart healthy fiber, protein and vitamins. I love that this rice recipe doesn’t look or taste like it’s low calorie and actually good for you. Whether it’s with you Easter dinner, or any meal for that matter, this Wild Rice, Barley and Asparagus Recipe is definitely a great choice – your whole family will love it!

Weight Watchers Wild Rice, Barley and Asparagus Pilaf Recipe

Ingredients:
- 5 cups vegetable broth
- 3/4 cup raw wild rice
- 1 cup pearl barley (do not use quick-cooking)
- 1 medium shallot, chopped
- 1 tsp Kosher salt
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp ground black pepper
- 10 ounce pencil-thin asparagus spears, cut into 2-inch segments

Directions:
Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
Stir in the asparagus, cover, reduce the heat even further and simmer slowly for 5 minutes. Set aside off the heat, covered, for 10 minutes before fluffing with a fork.

Entire recipe makes 12 servings

Serving size is ½ cup
Each serving = 1 Weight Watchers Point

Stuffed Boneless Leg of Lamb Recipe – 5 Point Value

LaaLoosh — Mon, 23 Mar 2009 16:41:20 +0000

With Easter coming up soon, it’s time to start thinking about low calorie Easter Dinner Recipes that are delicious enough for the whole family, but low in Weight Watchers Points. And I think this Weight Watchers Stuffed Leg of Lamb Recipe is the perfect choice! Lamb is such great fare for Easter. It’s tender, sweet and incredibly easy to prepare. You simply pop it in a hot oven and it’s done with very little trouble. The meat itself has such wonderful flavors, that very little seasoning needs to be applied. This Easter, give this tasty Weight Watcher Leg of Lamb Recipe a try and enjoy the meal without using up all your Weight Watchers Points! Also, check back tomorrow for a tasty Easter side dish recipe that goes amazingly well with the lamb!

Weight Watchers Stuffed Boneless Leg of Lamb Recipe

Ingredients:
- 1/2 cup dried apricots (3 ounces)
- Boiling water
- 1 large shallot, halved and thinly sliced
- 1 Tbsp fresh rosemary leaves, minced
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- One 4-pound lean boneless leg of lamb, butterflied and trimmed of surface fat
- Butchers’ twine

TIP: The boneless leg for this simple roast needs to be butterflied; that is, cut open so it lays flat. Have the butcher do it for you.

Directions:
Place the apricots in a medium bowl, cover with boiling water to a depth of 1 inch, and set aside to soften for 20 minutes. Meanwhile, preheat the oven to 350°F.
Drain the apricots, spread them out on a cutting board, and mince them to a coarse paste by rocking a large knife through them, changing the blade’s direction and position as you go. Scrape this apricot mash into a bowl and stir in the shallot, rosemary, salt and pepper.
Place the leg of lamb on your work surface, smooth side down; spread the apricot mixture over the exposed portion of the meat. Starting at one of the long sides, roll the leg closed, forming a neat, fat (if rather lumpy) sausage-like roll. Tie with twine in three places to keep closed—not so tight that the filling squeezes out but tight enough to hold the roll in shape.
Place lamb in a heavy roasting pan and bake, basting occasionally with the pan juices, until an instant-read meat thermometer inserted into the thickest part of the meat registers 145°F for medium-rare or 150°F for medium, about 2 hours. Set aside to rest at room temperature before slicing off the twine and carving the roast into 24 rounds.

Recipe makes 12 total servings.

Serving size is 2 slices
Each serving = 5 Weight Watchers Points

Spicy Meatballs Recipe – 1 Point Value

LaaLoosh — Tue, 23 Dec 2008 19:38:12 +0000

Everyone loves a good meatball…they are such a tasty appetizer and are perfect for any party or celebration. And this spicy BBQ meatball recipe is sure to be a hit at your holiday celebration this year! They are so easy to make and each serving of 2 meatballs is just 1 Weight Watchers Point. By making a few substitutions in the tradition hors d’ouvre recipe, its now much lower in fat and calories but still tastes fantastic, making it a wonderful Weight Watchers Holiday Recipe to serve this year. These juicy little meatballs taste so good, no one will even know that they are eating less calories than most all other meatball recipes! If you are a Weight Watcher and you want a healthy, low Point appetizer to prepare for your holiday bash, put this awesome holiday appetizer recipe into action!

Weight Watchers Spicy Meatballs Recipe

Ingredients:
- 1 1/2 pounds lean ground turkey
- 1 cups uncooked quick oats
- 2 medium egg whites
- 1 large onions, finely chopped
- 1 medium garlic cloves, chopped
- 1/4 cups parsley, chopped
- 1 tsp dried oregano
- 1 1/2 tsp beef bouillon granules
- 1/2 tsp black pepper
- 1 1/4 cups barbecue sauce

Directions:
Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.

Each serving = 1 Weight Watchers Point

Chocolate-Raspberry Cups Halloween Candy Recipe – 1 Point Value

LaaLoosh — Tue, 04 Nov 2008 06:36:19 +0000

With the passing of yet another Halloween sugar induced candy coma, I couldn’t let this holiday get too far past without writing about an amazing Weight Watchers Halloween candy recipe! I swear, I will eat almost ANYTHING that is chocolate-raspberry flavored, so when I found this Weight Watchers candy recipe for chocolate-raspberry cups, I thought I had died and gone to heaven. With just 1 Weight Watchers Point per serving, I couldn’t wait to give these babies a try! They looked so cute and are a perfect treat to take to a holiday party or get together. I am planning on making them for Christmas and using some decorations on top to make them festive. The best thing is, these chocolate-raspberry cups are so rich and decadent, that it’s easy to feel satisfied after eating just 1 or 2. So this year, stay away from your kids’ bag of Snickers and Reese’s Peanut Butter Cups and make your own gourmet, diet-friendly candy! You’ll be really glad you gave this Weight Watchers Halloween candy recipe a try!

Weight Watchers Chocolate-Raspberry Cups Candy Recipe

Ingredients:
- 6 tbsp semi-sweet chocolate chips
- 3 tbsp Smucker’s Seedless Red Raspberry Jam, or similar product
- 12 fresh raspberries (washed and dried)

Directions:
Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Place one whole raspberry, upside down on top of chocolate, on the bottom of each cup. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm. Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups. Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Enjoy!

Yields 1 candy per serving
Each serving = 1 Weight Watchers Point