LaaLoosh » Main Dish

Bacon Ranch Slow Cooker Chicken Recipe – 6 Points +

LaaLoosh — Tue, 07 Feb 2012 15:30:44 +0000

In case you didn’t get your bacon craving satisfied with yesterday’s Bacon Collard Greens Recipe, then today’s Bacon Ranch Slow Cooker Chicken recipe should do the trick. This dish is oh-so-amazing with it’s tender, juicy chicken breasts, smothered in a creamy bacon ranch sauce. And though each serving is just 6 Points +, it tastes like it is so bad for you. Serve this to the every bacon lover you know, and I guarantee that NO ONE will have any idea it’s a Weight Watchers friendly dish. It’s incredibly easy to make, and makes great leftovers too (not that there will be any, once you taste it). This Bacon Ranch Slow Cooker Chicken is great by itself, paired with some fresh steamed broccoli or asparagus. Or try serving it over some high fiber pasta, brown rice or Miracle Noodles or Shirataki Noodles. Just make sure to count the extra Points for the pasta or rice (the Miracle Noodles and Shirataki Noodles are 0 Points). Truly, a wonderful, delicious, and superbly satisfying dinner recipe that will satiate your bacon craving without using up a lot of those precious Points +! Enjoy.

Bacon Ranch Slow Cooker Chicken Recipe

Once you taste this Bacon Ranch Slow Cooker Chicken, you will have a hard time believing it’s just 6 Points + per serving. Creamy, flavorful, and full of bacon, this is one of the best Weight Watchers Crock Pot Recipes I’ve ever made.

Ingredients

16oz boneless, skinless chicken breasts (4, 4oz breasts)
6 slices extra lean turkey bacon, cooked and chopped
3 cups plain, non-fat Greek yogurt
1 tbsp chicken bouillon base
1/4 cup fat free chicken broth
1 packet powdered Ranch dressing mix
1 tbsp fresh chives or parsley, chopped

Instructions

Spray a crock pot with non-fat cooking spray and place chicken breasts inside (you can use frozen or defrosted).
In a large bowl, combine chicken bouillon base and yogurt until well blended. Then add in remaining ingredients and mix well.
Pour sauce over the chicken breasts.
Cook on high for 3.5 hours.
Shred chicken with a fork and garnish with fresh chives or parsley.
Serve over Miracle Noodle Pasta or Shirataki Noodles for 0 additional Points!

Preparation time: 15 minute(s)

Cooking time: 3 hour(s) 30 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Southern)

NOTE: If the yogurt is curdling, you can try using Campbell’s 98% Fat Free Cream of Chicken Soup instead. But skip the bouillon if you use that. Also, it will increase the Points Plus value by about 1 Point per serving.

Entire recipe makes 4 servings
Serving size is 1/4 of the entire recipe (approx) 1 1/3 cups
Each serving = 6 Points +

PER SERVING: 270 calories; 4g fat; 9g carbohydrates; 47g protein; 0g fiber

Middle Eastern Olive Chicken Recipe – 8 Points +

LaaLoosh — Tue, 31 Jan 2012 16:14:25 +0000

This is one of my favorite light Shabbat dinner recipes that is a huge hit every time I serve it. Each serving of this Middle Eastern Olive Chicken Recipe has just 8 Points + per serving, which includes a chicken breast smothered in potatoes and a spicy green olive sauce. It’s so flavorful and so filling, it’s really hard to believe that this hearty dish will fit into your Weight Watchers plan! Plus, I love how easy it is to make. It’s a one pot chicken recipe, which makes clean up a lot easier (and I’m ALL about quick and easy clean up on a Friday night). I made this again a few weeks ago, and I was so full that I really had no desire to snack later that evening, which is great, because my Weight Watchers weigh in was the next morning. Truly a delicious dish, this easy Middle Eastern Olive Chicken Recipe has become a regular meal around here.

Middle Eastern Olive Chicken Recipe

An easy one pot chicken recipe, this delicious Middle Eastern Olive Chicken is flavorful and filling, making it a wonderful healthy dinner idea that won’t use up all your Points.

Ingredients

1 lb of boneless, skinless chicken breasts ( I used 4, 4oz breasts)
1 large onion, finely chopped
3 small red potatoes, peeled and diced
1 28oz can of diced tomatoes
4 large garlic cloves, minced
1-2 cups fat free chicken broth
1 cup green olives, pitted
3 tbsp capers, rinsed
1/4 cup fresh parsley, finely chopped
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/2 tsp nutmeg
1/2 tsp cinnamon
Juice from 1 lemon, fresh squeezed
Zest from ½ lemon
Salt and pepper to taste

Instructions

Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.
Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.
Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).
Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire Olive Chicken Recipe makes 4 servings
Serving size is 1 4oz breast and ¼ of the sauce
Each serving = 8 Points +

PER SERVING: 315 calories; 8g fat; 31g carbohydrates; 32g protein; 5g fiber

Parmesan Artichoke Pasta Recipe – 7 Points +

LaaLoosh — Mon, 23 Jan 2012 15:59:39 +0000

This delicious Parmesan Artichoke Pasta Recipe is not only an easy Weight Watchers dinner idea, it’s a truly gourmet dish that has just 7 Points + per serving. The fresh garlic, white wine and artichokes are such a delicious combination! And it’s so refreshing to enjoy a pasta recipe that’s not so typical. The artichoke really helps to bulk up the pasta, so you end the meal feeling very satisfied. This Parmesan Artichoke Pasta recipe goes great with arugula salad or a fresh tomato basil salad – it’s so good! Enjoy.

Parmesan Artichoke Pasta Recipe

A refreshing twist on traditional pasta recipes, this delightful Parmesan Artichoke Pasta Recipe is just 7 Points +, making it a great idea for a quick, weeknight dinner.

Ingredients

8oz whole wheat fettuccine noodles
16oz artichoke hearts, frozen or canned (drained and rinsed if using canned)
1/2 cup fresh parsley, finely chopped
1/2 cup white wine
1/2 cup Parmesan cheese, shredded
1/4 cup shallots, minced
5 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper

Instructions

Prepare pasta according to package instructions.
Meanwhile, spray a large, nonstick skillet with non-fat cooking spray and set over medium-high heat.
Add in the shallots and garlic and sauté until tender, about 3-4 minutes.
Then add in the wine and artichokes and cook until most of the alcohol has been reduced and the artichokes are cooked through (about 10 minutes).
Next, mix in the parsley, salt, and pepper and sauté for another 3-4 minutes.
Drain pasta, and then place into a large bowl.
Toss pasta with artichoke mixture and add in the Parmesan cheese. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Reduced fat, High protein

Culinary tradition: Italian

Entire Parmesan Artichoke Pasta recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 7 Points +

PER SERVING: 305 calories; 4g fat; 50g carbohydrates; 14g protein; 11g fiber

Fish Tacos Recipe – 7 Points +

LaaLoosh — Thu, 19 Jan 2012 15:38:53 +0000

The perfect quick and easy weeknight dinner recipe idea, these Fish Tacos are a breeze to make and taste amazing. They are so fresh and light, and are just 7 Points + for two tacos. Pair it with a 0 Points + Weight Watchers Soup Recipe or some roasted vegetables for a complete and healthy meal. I used Alaskan cod in my fish tacos recipe, but really, a wide variety of fish can be used, and as long as you aren’t using a very fatty fish (like salmon), it shouldn’t affect the Points + value much, if at all. These were so easy to make, and were a hit with my husband, so I’ll definitely be making these fish tacos again soon!

Fish Tacos Recipe

Light and fresh tasting, these easy fish tacos are a snap. Loaded with fresh cabbage, tender fish, and tangy pico de gallo, each satisfying serving has just 7 Points +.

Ingredients

1lb of Alaskan cod, chopped into bite size pieces
6 corn tortillas
1 cup shredded cabbage
1/2 large red onion, chopped
1/3 cup fresh cilantro, chopped
1/2 cup fresh or prepared pico de gallo
1 lime, freshly squeezed
Zest from 1 lime
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Instructions

Spray a large nonstick skillet with non-fat cooking spray and set over medium high heat.
Add in the fish, salt, pepper, paprika, cumin, lime juice, and lime zest. Saute until fish is cooked through, about 10-12 minutes.
Meanwhile, toast tortillas in a toaster oven until slightly charred and warmed through, about 3-4 minutes.
Divide fish evenly amongst the tortillas, and top with pico de gallo, cabbage, red onion and cilantro.
Serve with fresh lime wedges.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Pescatarian

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

Number of servings (yield): 3

Culinary tradition: USA (General)

Entire recipe makes 3 servings
Serving size is 2 fish tacos
Each serving = 7 Points +

PER SERVING: 280 calories; 4g fat; 28g carbohydrates; 33g protein; 3g fiber

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

Broiled Tilapia Recipe with Parmesan Cream Sauce – 6 Points +

LaaLoosh — Tue, 17 Jan 2012 15:46:27 +0000

A friend of mine came across this delicious Broiled Tilapia Recipe last week, and posted it on Facebook. It looked so good, but I decided to re-vamp it and make it less Weight Watchers Points, but with more of the Parmesan cream sauce. Mission accomplished. That was one tasty, light broiled tilapia recipe! I was truly surprised at how good it turned out, and how much of the cream sauce I was able to get in each serving. At just 6 Points + for a very nicely sized piece of fish smothered in a delicious Parmesan cheese sauce, it’s a great bargain. I’ll definitely be making this again soon.

Broiled Tilapia Recipe with Parmesan Cream Sauce

Creamy, cheesy, and just 6 Points +, this low calorie Broiled Tilapia Recipe with Parmesan Cream Sauce is a real dinner delight. It’s an easy dinner recipe that can be prepared in a pinch, and will be enjoyed by the whole family.

Ingredients

1 pound tilapia fillets (4, 4oz fillets)
1/2 cup Parmesan cheese
2 tbsp Brummel & Brown butter
1/2 cup plain, fat free Greek yogurt
2 tbsp fresh lemon juice
1 tsp fresh basil, finely chopped
1/2 of a lemon
1/4 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper

Instructions

Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, Greek yogurt, basil, lemon juice, salt, pepper and onion powder. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan, and rub and juice the 1/2 lemon over the fish fillets before you broil them. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 3 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over-cook the fish.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Pescatarian

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is ¼ of entire dish
Each serving = 6 Points +

PER SERVING: 220 calories; 7g fat; 3g carbohydrates; 37g protein; 0g fiber

Orange-Chipotle Glazed Chicken Recipe – 4 Points +

LaaLoosh — Thu, 12 Jan 2012 16:01:15 +0000

The spicy Orange-Chipotle Glazed Chicken Recipe is such a great idea because it’s quick and easy, requires just a few simple ingredients, and is incredibly delicious. The flavor is tangy, sweet and spicy, and has a similar taste to Orange Flavored Chicken (the most yummy Chinese fast food EVER!) but with more heat. They key ingredient is Jimmie’s Chipotle Pepper Jam, which I discovered a few years ago at a Farmer’s Market in Los Angeles. You can only buy it online for now, but oh my God, it’s so good! Stay tuned to my Fabulous Food Find Friday post to learn more about this amazing jam. If you choose not to order the jam, here’s a great Chipotle Pepper Jam Recipe that you can use to make it yourself. This Orange-Chipotle Glazed Chicken recipe dish has just 4 Points + per serving and goes great paired with some 0 Points steamed vegetables. I’ve also added some veggies into the pan with the chicken and made a delicious spicy stir-fry too!

Orange-Chipotle Glazed Chicken Recipe

Spicy, tangy and sweet make a fantastic flavor combination in this Orange-Chipotle Glazed Chicken Recipe. And at just 4 Points + per serving, it’s delicious low calorie chicken recipe that can be prepared quickly for a last minute dinner idea.

Ingredients

1 lb skinless, boneless chicken breast, cut into bite sized pieces
Juice from one large orange, freshly squeezed (about 1/3 cup)
3 tbsp Chipotle Pepper Jam
3 garlic cloves, minced
1 tsp salt

Instructions

Spray a large, non-stick pan with non-fat cooking spray and set over medium high heat.
Add in chicken, salt and orange juice, and cook until chicken is cooked through, and begins to brown on the outside – about 10-12 minutes.
Turn the heat down to low and add in the garlic and Chipotle Pepper Jam. Cook until sauce is heated well and evenly distributed over the chicken.
Remove from heat and let sit for 8-10 minutes, or until the sauce thickens.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

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

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 4oz of chicken, with sauce
Each serving = 4 Points +

PER SERVING: 162 calories; 1.5g fat; 10.5g carbohydrates; 26g protein; 1g fiber

Turkey Lasagna Recipe with Spinach and Mushrooms – 6 Points +

LaaLoosh — Tue, 10 Jan 2012 15:58:21 +0000

This easy Turkey Lasagna Recipe is really simple to make and it tastes great! Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe’s) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna for just 6 Points +. By using prepared marinara sauce in a jar I was able to shave some time and effort off the preparation, which I always appreciate. The addition of the spinach and mushroom and the lean ground turkey, give this healthy turkey lasagna recipe a lot of fiber and protein. I used oven ready organic whole wheat lasagna noodles that I found at Whole Foods, and they were amazing! So good for you, and truly tasted just as good as traditional lasagna noodles. This low calorie turkey lasagna recipe is a healthy dinner that the whole family will enjoy.

Turkey Lasagna Recipe with Spinach and Mushrooms

An easy Turkey Lasagna Recipe that has just 6 Points + for a nicely piece is the perfect idea for a healthy Italian food dinner.

Ingredients

11 oz Whole Wheat Lasagna Noodles (No-Boil, Oven Ready), about 18 noodles
1 lb ground turkey breast
1 ¾ cups fat free Ricotta cheese
1 5-8oz bag fresh spinach leaves
1 10oz package baby Portabello mushrooms, sliced
1 cup low fat mozzarella cheese, shredded
2 28oz jars prepared marina sauce (about 6 cups)
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper

Instructions

Preheat oven to 400 degrees.
Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings
Serving size is 1/12 of lasagna pan
Each serving = 6 Points +

PER SERVING: 194 calories; 5g fat; 17g protein; 36g carbohydrates; 6g fiber

Basic Tuna Salad Recipe – 3 Points +

LaaLoosh — Mon, 09 Jan 2012 15:53:00 +0000

The perfect quick and healthy lunch idea, this Basic Tuna Salad Recipe is so easy to make and is so tasty! Made with non-fat Greek yogurt instead of mayo, this version is a LOT lighter than a traditional tuna salad recipe. The fresh lemon, dill, and tang of the yogurt helps to give it a very similar flavor to the mayo version, and the celery and onion add crunch and flavor. The best part is that you get a whole 1 cup serving for just 3 Points +! Serve it over a bed of lettuce for a fresh lunch salad, use it as a dip for some low fat crackers or pita chips, or just serve up the traditional way on two slices of low calorie bread. You really can’t go wrong with this Tuna Salad Recipe.

Basic Tuna Salad Recipe

Quick to make, yet delicious and filling, this low calorie tuna salad recipe is a staple in my Weight Watchers Recipes.

Ingredients

2 cans chunk light tuna in water
1/2 cup plain, non-fat Greek yogurt
1 small onion, finely chopped
2 celery stalks, trimmed and finely chopped
1 tbsp fresh dill, chopped
1 tbsp fresh squeezed lemon juice
1 tsp salt
1/2 tsp black pepper

Instructions

Combine all ingredients in a medium sized bowl.

Quick Notes

If you prefer your tuna salad to be creamier, go ahead and add some extra yogurt! It’s so low calorie that you can use an additional 1/2 cup (into the entire recipe) and it won’t increase the Points+ value!

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegetarian

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 cup
Each serving = 3 Points +

PER SERVING: 102 calories; 1g fat; 20g protein; 5g carbohydrates; 1g 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