Roasted Broccoli and Cauliflower

This recipe is sort of adapted from The Amateur Gourmet food blog. He uses Parmesan cheese and lemon in his recipe and I have made that a handful of times and love it but my "go to" roasted broccoli and cauliflower recipe is a little different. 

Serves 4 

A bunch of Broccoli 

1/2 head of cauliflower 

Olive oil (eyeball it, couple tbsp) 

Garlic (couple cloves) 

Large pinch Salt 

Pinch Pepper 

Preheat the oven to 425. 

Cut up your broccoli and cauliflower into decent size florets. Line a baking sheet with foil. 

Mix olive oil, salt, pepper and pressed garlic in a separate bowl (I say press instead of chop because the chopped pieces can burn in the oven but I find the pressed garlic mixes well with olive oil and doesn't burn while cooking) . Toss the olive oil mixture with the vegetables, use hands and mix well. 

Put onto baking sheet (be sure not to have all the pressed garlic on the bottom of the pan, try to keep it on the vegetables) Roast 10 or 15m then turn (this step in important! You don't want the veggies to burn) Roast for another 10 or 15m then done! Enjoy! 

Weight Watchers Point Plus Value: Just count the olive oil used

Grilled Chicken With Roasted Kale

This was my first time ever cooking with kale, and I have to say, what a treat! Not only is kale one of the healthiest leafy green out there but it is very tasty!  I found this recipe in an issue of the Food Network magazine that I get in the mail every month, you can also find this recipe on foodnetwork.com in the healthy cooking section. 

Serves 4

1/2 lb small red-skinned potatoes, cut into 1/2 inch pieces

2 tbsp extra-virgin olive oil, plus more for brushing

1 large bunch kale, stem removed, leaves torn (about 10 cups)

3 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

2 large skinless, boneless chicken breasts (about 1.5lbs) (I cut my into 2 smaller pieces)

4 cups mixed salad greens (I forgot to add this part)

1/2 cup cherry tomatoes, halved

1/3 cup grated Parmesan cheese

1 tbsp fresh lemon juice

Preheat the oven to 425 degrees. Toss the potatoes with 1/2 tbsp olive oil on rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with garlic, 1/2 tbsp olive oil, 1/4 tsp salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and potatoes are tender, stirring once, 15 to 20 minutes.

Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tbsp olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to plate.

Toss the kale, potatoes, the remaining 1/2 tbsp olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in large bowl. Divide the chicken among plates and top with any collected juices. Serve with kale salad.

Weight Watchers Point Plus Value: 11 point plus

Calories 434

Fat 14g

Saturated 4g

Cholesterol 112mg

Sodium 586mg

Carbohydrate 28g

Fiber 6g

Protein 50g

Beer-Stewed Beef Mexicana

When I think of the perfect meal on a cold winter night I always think of a hearty stew and that is exactly what this meal is! This has to be my absolutely favorite stew recipe and it is super easy and budget friendly, not to mention low in fat and calories! I found the recipe in The Biggest Loser Family Cookbook. This is a MUST make meal, give it a try and I promise you will be in love with it just like me!

Serves 4

1 (1lb) trimmed London broil or top round steak, cut into 1" cubes

1 tbsp flour

1/8 tsp garlic powder

1/8 tsp salt

Pinch of ground black pepper, or to taste

1 1/2 tsp extra virgin olive oil

1 (12oz) bottle beer

1 (24oz) container fresh salsa (refrigerated, not jarred)

20oz sweet potatoes, peeled and cut into 2" cubes

4 small zucchini, sliced into 1" rounds (I quartered them)

In a medium bowl combine the steak, flour, garlic powder, salt and pepper. Toss until the beef in evenly coated. Let stand for 15 minutes.

Place a large nonstick soup pot over medium-high heat. When hot, add the oil, then the beef. Cook until browned all over, about 1 minute per side. Add the beer and fresh salsa and stir to submerge the beef. Cover, reduce the heat to low, and simmer for 1 hour.

Add the sweet potatoes, making sure they are submerge in the liquid, cover, and simmer for 45 minutes longer. Gently stir in the zucchini and simmer for 10 minutes longer, or until the meat, potatoes, and vegetables are tender. Season with additional salt and pepper, if desired. Serve immediately or refrigerate in airtight plastic container for up to 3 days.

Weight Watchers Point Plus Value: 8 point plus
Nutrition Facts:
Calories 302
Protein 28g
Carbohydrates 40g
Fat 6g
Saturated Fat 2g
Cholesterol 50mg
Fiber 5g
Sodium 659mg

Lemon Salad Dressing

I based this dressing off the "Sexy Italian Salad Dressing" I found in Teresa Giudice's Skinny Italian Cookbook. I just swapped the balsamic vinegar for lemon juice. I never buy bottled salad dressing anymore. You would be surprised how many unnecessary calories and fat come in bottled salad dressing, and why spend the money when it is super easy to make your own?

Olive Oil
Lemon Juice
Parmesan Cheese 

No real measurements needed for this one, you can make it to taste. I used the juice of 1/2 a lemon, couple pours of extra virgin olive oil and a large pinch of Parmesan Cheese. I also added a small pinch of salt and pepper and whisked it all together. Then I put it in a small mason jar so it could be shaken before use. A lot of the time I pour it over the entire salad I made and use my hands to mix it all together, making sure all salad components have dressing. This time I spooned a little on my salad before I ate it. You are the chef of your own kitchen, do whatever works best for you and your family!

Creamed Corn

I was surprised that this super healthy version of creamed corn tasted as good as it did. The Mr. LOVES it and so do I. It is fast to make with little prep, perfect for a weekday side dish. I found this delicious recipe in Weight Watchers PointsPlus Best Darn Food Ever Cookbook. This is another one of my favorite cookbooks, so many low point dishes in there!

Serves 6 (2/3 cup per serving)

2 tsp unsalted butter

1 1/2 tsp flour

2 cups fresh or thawed frozen corn kernels 

1/2 small red pepper, cut into 1/4 inch dice

1/2 small green pepper, cut into 1/4 inch dice

1 1/2 tsp cornstarch

1/2 tsp salt

1/4 tsp pepper

2/3 cup low-fat (1%) milk

Melt butter in medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, 1 min. Stir in corn, red and green bell pepper, cornstarch, salt and pepper; cook, stirring, 4 mins. Gradually add milk and simmer, stirring, until mixture bubbles and thickens and corn in tender, about 3 mins or longer.

Weight Watcher Point Plus Value: 2 point plus
Nutrition Facts:
Calories 75
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 5mg
Sodium 214mg
Carbohydrates 13g
Sugar 3g
Fiber 2g
Protein 3g 

Chicken with Bruschetta Topping

This recipe is quick, easy and full of flavor, I found it in Teresa Giudice Fabulicious Fat & Fit cookbook. The chicken was super moist and the bruschetta topping was something I never tasted before, I think the white wine brought it to another level. 

I chose to cut my chicken up into smaller pieces and added lots of topping. This recipe is for the chicken only. I paired this with garlic roasted broccoli and cauliflower. I will pair that recipe with you soon!

Serves 4

3 ripe (Roma) tomatoes, seeded and cut into 1/2 inch dice

1/2 cup finely chopped onion

1 medium celery rib, cut into 1/4 inch dice

1/4 cup dry white wine

2 tbsp chopped fresh Italian parsley

2 tbsp extra-virgin olive oil, plus more for the pan

2 garlic cloves, minced

1/4 tsp red pepper flakes

4 boneless, skinless chicken breast halves (about 1 1/2 lbs)

1/4 tsp salt

1/4 tsp ground pepper

1. Position a rack in the upper third of the oven and preheat the oven to 450 degrees. Lightly oil a 13X9 inch baking pan.

2. Combine the tomatoes, onion, celery, wine, parsley, oil, garlic and red pepper flakes in a medium bowl. Set aside while the oven is preheating. 

3. One at a time, place the chicken breast half between 2 plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2 inch thick. Season with salt and black pepper.

4. Arrange the chicken in the prepared baking pan. Spoon equal amounts of tomato mixture over each chicken breast half, then pour any of the liquid in the bowl around the chicken. Bake until the tomato mixture is hot and the chicken is opaque throughout, 15 to 20 minutes.

5. Transfer each chicken breast half with its topping to a dinner plate, then pour the pan juices on top. Serve Hot.

Weight Watchers Point Plus Value: 7 point plus
Nutrition Facts:
Calories 290
Carbohydrate 5g
Fat 12g
Saturated Fat 2g
Cholesterol 94mg
Fiber 1g
Protein 35g
Sodium 244mg

Mock Rissotto

I made this dish last night and the Mr. was going on and on about how delicious it was. So I just had to share the super easy recipe with you all. I found this recipe on foodnetwork.com, they have an entire healthy cooking section that I LOVE! "The combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main or side dish."

When I make a dish like this I always plate using a smaller plate since there is only one component. This helps with my portion control so I do not over do it.

Serves 4

1/2 cup whole grain brown rice

1/2 cup pearl barley

1 tbsp olive oil

1 small onion

2 cloves garlic, minced

Pinch crushed red pepper flakes

Salt and pepper

2 1/2 cups low-sodium chicken broth

1 lb thin asparagus, trimmed and cut into 1in pieces, 3 cups (I just used an entire bunch)

6 ounces cremini mushrooms, quartered, 2 cups

2 ounces 1/3 less fat cream cheese

1 tbsp grated Parmesan cheese

2 tbsp chopped chives (I didn't find any fresh chives that I liked the look of at the store so I left these out)

1/2 tsp grated lemon zest (I also left this out because I forgot, still turned out great!)

Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 mins. drain well.

Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes and salt and pepper to taste. Cook until the onion in tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.

Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.

Weight Watchers Points Plus Value: 8 points plus

Nutrition Facts:

Calories 312

Total Fat 8.8g

Saturated Fat 1.2g

Protein 13g

Carbohydrates 49g

Fiber 8g

Cholesterol 1mg

Sodium 194mg

Peppered Filet Steak with Zucchini

I like to eat good all week and on the weekend I like to eat even better! Having some yummy scallops or filet mignon is a treat I like to cook up on the weekend. Trying to find the balance of eating good but keeping it healthy is something I am always looking to do. I found this meal idea in Weight Watchers What To Eat Now cookbook. I like that the recipe keeps it healthy and taste super delicious! 

This is a double portion of filet. The weight watchers point plus and nutrition facts are for one 1/4 lb filet and 2/3 cup of zucchini. I served this with cauliflower mashed potatoes, I will share that recipe soon!

Serves 4

4 (1/4-pound) lean filet mignon steaks, trimmed

1 tbsp mixed peppercorns, cracked

1/4 tsp coarse sea salt

1 tsp canola oil (I used olive oil)

2 zucchini, halved lengthwise and thinly sliced

2 shallots, minced

1/2 cup reduced-sodium chicken broth

1 tbsp Dijon mustard

1. Sprinkle steaks with cracked pepper and salt, pressing to adhere. Heat oil in large heavy skillet over medium-high heat. Add steaks and cook until bottoms are browned, about 4 minutes. Turn steaks over and cook until instant-read thermometer inserted into centers registers 145 degrees F for medium-rare, about 3 minutes (I did 4 minutes on each side for a medium/ med well). Transfer steaks to plate and cover with foil.

2. Add zucchini and shallots to skillet. Cook, stirring often, until softened, about 3 minutes. Add broth and mustard and stir gently. Simmer until liquid thickens, about 3 minutes. Serve zucchini and sauce with steaks.

Weight Watchers Point Plus Value: 5 point plus

Nutrition Facts:

Calories 212

Total Fat 8g

Saturated Fat 3g

Trans Fat 0g

Cholesterol 67mg

Sodium 332mg

Carbohydrates 7g

Sugar 2g

Fiber 1g

Protein 26g

Vegetable-Barley Soup

There isn't anything in the winter season than a good hearty soup for dinner. And soups that I can make in the crock pot on a working night is even better! This is another great slow cooker recipe from the Weight Watchers New Complete Cookbook 2013. This recipe is very easy but takes a lot of prep time.

This soup looks less "soupy" because I started it before I went to work and when I got home late  most of the liquid was gone. I love a heartier soup so it worked for me!

Serves 8
1 (8oz) package white mushrooms quartered
2 carrots, sliced
1 large zucchini, diced 
1 yellow squash, halved lengthwise and sliced 
1 small fennel bulb, chopped
1 celery stalk, chopped
1 onion, chopped
4 garlic cloves, thinly sliced
4 cups reduced-sodium vegetable broth
1 (14 1/2 oz) can Italian-seasoned diced tomatoes (I used plain diced tomatoes and added my own fresh Italian seasonings such as oregano and parsley) 
1 cup frozen lima beans
3/4 cup quick-cooking barley
1 tsp dried basil
1/4 tsp salt
1/2 pepper

Combine all ingredients in 5 or 6 quart slow cooker. Cover and cook until vegetables are tender, 4-5 hours on high or 8-10 hours on low.

Weight Watchers Point Plus Value: 4 point plus
Nutritional Facts:
Calories 141
Total Fat 1g
Saturated Fat: 0g
Trans Fat:0g
Cholesterol: 0mg
Sodium 445mg
Carbohydrates 30g
Sugar 9g
Fiber 6g
Protein 6g

Contemporary Peppered Chopped Steak

I am excited to share this super yummy recipe with you. Chopped Steak is definitely one of my go to recipes for a weeknight. I found the recipe in The Biggest Loser Family Cookbook. So many low fat, budget-friendly and delicious meals in this book. I will be sharing a few with you!

This is a double portion of chopped steak. The WW Points and Nutrition Fact will be based on one 1/4 lb patty. I served this meal with some cauliflower mashed potatoes and roasted broccoli  I will give you the recipe to both these side dishes another time. 

Serves 4
1 pound 96% lean ground beef
3/4 cup cooked brown rice
6 tbsp minced fresh parsley
1/2 tsp salt
4 tsp ground black pepper
Olive oil spray
2 cups thinly sliced sweet onion rings
1 1/3 cups 100% grape juice
1/2 cup balsamic vinegar

In a large bowl, mix the beef, rice, 5 tbsp of the parsley, and the salt until well combined. Divide the mixture into 4 equal portions and form into 1" thick oval patties. Season evenly with the pepper, pressing it into the patties on all sides.

Place a large nonstick skillet over high heat. When hot, lightly mist the olive oil spray. Add the patties and cook for 2 to 4 minutes per side, or until the outsides brown and insides are slightly less done than desired. Transfer the steaks to a platter and cover to keep warm.

Respray the pan off the heat, then place over medium heat. Add the onions and cook, stirring, for about 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of 4 serving plates and top with onions and sauce. Sprinkle with remaining 1 tbsp parsley and serve. 

Weight Watchers Point Plus Value: 7 point plus
Calories 271
Protein 24g
Carbohydrates 32g
Fat 5g
Saturated Fat 2g
Cholesterol 60mg
Fiber 3g
Sodium 372mg

Gnocchi with Pink Tomato Sauce

This is one of my favorite recipes of Teresa Giudice's because it is super fast and super easy, ideal for a busy weekday meal. The warmth of the sage brings a very unique twist of this gnocchi dish. I found this recipe in Teresa Giudice Fabulicious Fat & Fit cookbook.

Serves 6 (sometime I split the recipe in half just for the 2 of us)

1 tbsp extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves minced (sometimes I add more garlic...I LOVE garlic!)

1 (28-ounce) can of Italian tomatoes in juice, chopped with their juices

1/2 cup tomato paste

2 tbsp finely chopped fresh sage

1/4 tsp red pepper flakes

1 cup low-fat ricotta cheese

2 (17.5-ounce) package potato gnocchi (look for vacuum-packed containers of potato and cheese gnocchi in the refrigerated section)

6 tbsp freshly grated Parmigiano-Reggiano or Parmesan cheese, for serving

1. Bring a large pot of salted water to boil over high heat.

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook, stirring often, until fragrant, about 1 minute. Stir in tomatoes with their juices, the tomato paste, sage and red pepper flakes. Bring to a boil over high heat. Reduce the heat to medium-low and let simmer for 10 minutes. Remove from the heat, add the ricotta and whisk until smooth. Cover to keep warm.

3. Add the gnocchi to the boiling water and cook according to the package directions until they float on the surface of water(Be warned, they cook very quickly, only a couple minutes and they are done). Drain in a colander. Return the gnocchi  to their cooking pot. Add the sauce and stir well. Divide among 6 pasta bowls. Sprinkle each with 1 tbsp of Parmesan cheese and serve hot.

Weight Watchers Point Plus Value: 10 points plus

Nutritional Facts:

Calories 387

Carbohydrate 66g

Fat 8g

Saturated Fat 3g

Cholesterol 17mg

Fiber 5g

Garlicky Chicken Stew

I made this stew over the weekend and I am in love! So delicious! I found this recipe in the Weight Watchers New Complete Cookbook 2013. 

I decided to serve it over rice, I think it gave a little more substance to the dish. We ate the leftovers for lunch the next day and had it without the rice, it was super yummy either way.

Serves 8

1 (3 1/2 pound) chicken, cut into 8 pieces and skinned (I just used 4 chicken cutlets)

1/2 cup dry white wine

3 tbsp tomato paste

1 (14 1/2 oz) can reduced-sodium chicken broth

5 large garlic cloves, chopped

1 tsp dried thyme (I used a couple springs of fresh thyme) 

1/2 tsp salt

1/2 tsp black pepper

3 tbsp red wine vinegar

2 tbsp all-purpose flour

1 (9oz) package frozen green beans (I used fresh)

3 tomatoes, halved and sliced
2 tbsp chopped fresh parsley

1. Put chicken in slow cooker (I browned the chicken in a frying pan first). Whisk together wine and tomato paste in small bowl until smooth. Pour over chicken. Add 1 1/2 cups of broth, the garlic, thyme, salt and pepper to slow cooker. Cover and cook until chicken is fork tender, 4-5 hours on high or 8-10 hours on low. (I skipped this part because I used boneless chicken breast, I just added everything together and cooked on low for 5 hours).

2. Meanwhile, refrigerate remaining broth.

3. About 40 minutes before cooking time is up, whisk together remaining broth, vinegar, and flour in small bowl until smooth. Whisk in about 1/4 cup of hot stew liquid until blended. Gradually stir broth mixture into slow cooker.

4. Add green beans and tomatoes to slow cooker. Cover and cook on high until stew simmers and green beans are tender, about 35 minutes. Serve sprinkled with parsley. 

Weight Watchers Point Plus Value: 4 point plus
Per Serving (1 piece chicken with 1/2 cup sauce)
Nutritional Fact:
Calories 166
Carbohydrate 8g
Total fat 3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 67mg
Fiber 2g
Protein 23g
Sodium 390 mg
Sugar 2g

Peppery Beef Stew

There are a couple nights a week that I work nights so I have to get creative on still making a great dinner for the Mr when he gets come, and when I get home later that night. The crock pot is my savior! I have a couple great crock pot recipe books but one that really stands out is The Italian Slow Cooker by Michele Scicoline. She takes slow cooker cooking to the next level by focusing on things like browning the meat before you put it in the slow cooker. Making the sauce on the stove top before you add it to the crock pot. All these things make a big difference in the end product!

This may not be my prettiest plating job but it sure tasted good! This was my plate late last night when I got home from work, next time I make this dish I hope to get a better picture of just the beef. This recipe is just about cooking the beef, the veggies are just something a threw together (frozen Green Giant veggies).

Serves 6

1/2 cup all-purpose flour

3 pounds boneless beef chunk, cut into 2 in chunks

3 tbsp olive oil

1 cup dry red wine

2 cups canned tomato puree

2 garlic cloves, chopped, plus 6 whole garlic cloves, peeled

1 tbsp whole black peppercorns, or to taste

1/2 tsp freshly ground pepper, or to taste

On a piece of wax paper, stir together the flour and salt to taste. Toss the beef with the flour and shake off any excess. In a large, heavy skillet, heat the oil over medium-high heat. Add the meat in batches, without crowding the pan. Brown the beef well on all sides. With a slotted spoon, transfer the beef to a large slow cooker.

Add the wine to the skillet and bring it to a simmer, scraping the bottom of the pan. Add the tomato puree, garlic, peppercorns, and ground pepper. Cook for 10 minutes, or until slightly thickened. Pour the mixture into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the beef is very tender. Taste for seasoning before serving.  

I don't have the exact Weight Watcher point value or nutritional facts but Weight Watchers did a review on Michele's cookbook here.

White Wine & Garlic Chicken with Veggies

This is one of my favorite Weight Watchers recipes, I have made it a handful of times. This time I made it exactly the way it told me, in the past I just chopped the chicken into chunks before hand and cook them up first. I like it that way even better. No matter how you prepare the chicken this dish is quick, easy and tasty, perfect for a weeknight meal. 

Serves 2

4 oz whole wheat pasta

1 tsp olive oil

2 chicken breast 

1/2 tsp salt

1 cup chopped onion

1 8oz  package sliced cremini (or button) mushrooms

1 tsp minced garlic

1/4 cup dry white wine

1 tsp Italian seasoning (optional, I left this out)
1 10oz package of Green Giant Baby Vegetables Medley (you can find this at your local grocery store, feel free to substitute you favorite frozen mixed veggies)

1 15oz can fat-free chicken broth

Bring a medium pot of salted water to boil. Cook pasta according to package instructions and set aside. Heat olive oil over medium high heat in large non-stick pan. Season chicken breast with salt and cook for a couple minutes on each side, until browned. Remove to plate. 

Add onions and mushrooms to pan and cook, stirring frequently for about 7 minutes until softened and beginning to brown. Add garlic and seasoning and cook for 1 minute. Add wine and cook until almost evaporated. Pour in chicken broth and nestle chicken breast back in skillet. Bring to boil and cover, cook for additional 7-10 minutes or until chicken is cooked through (turning chicken once during cooking). Toss in cooked Green Giant baby vegetable medley and pasta.

Divide across two plates and serve.

Weight Watchers Point Plus Value: 11 point plus

Asparagus and Potato Frittata

I just recently discovered the wonderful dish that is a frittata. My first thought was "what took me so long!" Such a quick, filling dish that is low in fat and weight watcher points. Perfect for a weekday meal!  I have a couple favorite frittata recipes but this is the one I was craving this week. I found this recipe in Teresa Giudice Fabulicious Fat & Fit cookbook. 

Serves 6

1 large red-skinned potato (about 6 oz), cut into 1/4 inch-thick slices

12 ounces asparagus, cut into 1 inch pieces 

2 tbsp extra-virgin olive oil, divided

1 medium onion, finely chopped

2 garlic cloves, minced

4 large eggs plus 2 large egg whites

2 tbsp grated Parmesan cheese

1/2 tsp salt

1/4 freshly ground black pepper

1. Bring a medium pot of lightly salted water to a boil over high heat. Add the potato slices and reduce heat to medium. Simmer until tender, about 8 minutes. Using a wire sieve, scoop the potatoes out of the water and transfer to a bowl. Add the asparagus to the water and turn heat to high. Boil until the asparagus is just tender, about 5 minutes. Drain in a colander and rinse under cold running water. Drain again and pat dry. Add to the potatoes. 

2. Heat the oil over medium heat in an overproof 10 inch skillet. Add the onions and garlic and cook, until the onion is tender, about 5 minutes. Add to the potato mixture.

3. Position the broiler rack about 8 inches from the sources of heat and preheat the broiler on high.

4. Whisk eggs, whites, cheese, salt, and pepper in a medium bowl. Add the potato mixture. Return the skillet to medium heat. Pour in egg mixture and spread with spatula. Cook until the edges begin to set, about 30 seconds. Using the spatula, lift the cooked edged of frittata, and tilt the frying pan to allow the liquid egg on top to flow underneath. Continue cooking, until the top is almost set, about 4 minutes.

5. Place Skillet under the broiler until the frittata puffs and is golden brown, about 1-2 minutes.Slide the frittata out of the skillet onto a plate. Place a serving plate on top of the plate and invert the plate and platter together to turn the frittata over onto the platter. Cut into wedges and serve warm.

Weight Watchers Point Plus Value: 4 point plus
Nutrition Facts:
Calories 137
Carbohydrate 8g
Fat 8g
Saturated Fat 2g
Cholesterol 125mg
Fiber 1g
Protein 8g
Sodium 291mg

Crispy Parmesan Shrimp with Spaghetti

This is another one of my "go to dishes", I make this about once a month. The Mr. loves it and it is super easy and fast to make. This recipe comes from a Pampered Chef cookbook called 29 minutes to dinner. The secret is in the Parmesan crisp, I will explain how to make that below.

Serves 4

3 oz Parmesan cheese

1 egg white

1 garlic clove, pressed (or finely chopped)

1/4 tsp salt

1/2 tsp pepper

1 lb frozen uncooked shrimp

2 tbsp fresh parsley chopped

8 oz uncooked spaghetti (I used linguine because it is what I had in the house)

2 cups broccoli florets

1 cup marinara sauce (I use My Favorite Marinara)

1. Preheat oven to 425 degrees. Start boiling the pasta water.

2. Meanwhile, for Parmesan topping, lightly spray nonstick 12 in skillet with vegetable oil; heat over medium heat 1-3 minutes or until hot. Grate cheese evenly over bottom of skillet using a fine grater or zester (I do this before hand in a bowl and them add to the pan evenly). Cook 4-5 minutes or until cheese is lacy and golden. Starting at edges, immediately loosen cheese with a rubber spatula; slide on cutting board and cool completely. Place cheese crisp into resealable plastic bag; coarsely crush crumbs using flat side of meat tenderizer (I just crush it up with my hands).

3. For shrimp, whisk together egg white, pressed garlic, salt and black pepper in a small mixing bowl. Peel and devein shrimp; remove tails. Add shrimp to egg mixture and toss to coat. Arrange shrimp in a single layer casserole dish.

4. Snip or chopped parsley and toss with cheese crumbs. Sprinkle cheese mixture over shrimp. Bake 10-12 minutes or until shrimp are cooked through. 

5. Add pasta to boiling water; cook 4 minutes. Meanwhile, cut broccoli into small florets and add to boiling pasta; cook for another couple minutes until pasta is cooked until desired tenderness.

6. Meanwhile, place sauce into small sauce pan and heat up. To serve, divide pasta mixture among serving plates. Spoon sauce over pasta mixture; top with shrimp.

Weight Watchers Point Plus Value: 11 point plus

Nutrition Facts:

Calories 430

Total Fat 11g

Saturated Fat 4g

Cholesterol 85g

Carbohydrate 49g

Protein 37g

Sodium 1250mg

Fiber 4g