Sideways Wednesday… and I have always been a bit sideways….

(See yesterday’s post…) So this is perfect!  Well on to the second day of my ummm NEWLY DISCOVERED points total…and yes peeps I am over on my flex points for the week, GO FIGURE!  Well the good news (ok maybe not so good news) is that tomorrow is weigh in day, which in my book means FRESH START!  

This makes today your lucky day because I am feeling OPTIMISTIC!! For my Sideways Wednesday recipe we are going to have a bit o delish, but I am also going to give you a breakfast recipe or two, because I just realized that I have been severely lacking in that category, which is strange since I LOVE breakfast!  Any who here’s the first:

Garlic Dill New Potatoes

5Points Plus

6 Servings

Ingredients

3 Tbsp Brummel & Brown Soft Spread Margarine  

1 Tbsp dill, chopped  

2 tsp garlic clove(s), minced  

1/4 tsp table salt  

6 medium uncooked red potatoes, cubed   

Instructions

Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water.

Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.

 In a small bowl, stir together the margarine dill, garlic, and salt.

Transfer the potatoes to a serving bowl, and pour the seasoned margarine over them.

Toss gently until they are well-coated.

From www.allrecipes.com Modified by me 1-17-12

Ok here is some morning yum!  These are great to make on a weekend morning and then grab and go during the week on those days when you are racing out the door (Umm that is every day for me!)  Have a couple of these and some fresh fruit!

Broccoli-and-Bacon Egg Cups

3 Points Plus

6 Servings

Ingredients

6 slice(s) uncooked turkey bacon, sliced crosswise into 1⁄4-inch strips  

2 C uncooked broccoli, frozen, chopped  

1 small uncooked red onion, chopped  

1 1/2 tsp minced garlic  

2 tsp Italian seasoning  

2 Tbsp all-purpose flour  

1 C fat free plain greek yogurt  

3 large egg(s)  

3 large egg white(s)  

4 Tbsp parmesan cheese, freshly grated  

1/2 tsp table salt  

1/2 tsp black pepper, freshly ground

Instructions

Place the oven rack in the center of the oven; preheat the oven to 350ºF. Heavily spray a 12-cup muffin pan with cooking spray.

Spray a nonstick skillet with cooking spray; place over medium heat. Add the bacon and sauté until crispy, about 6 minutes. Transfer to a plate.

 Return the skillet to the heat. Add the broccoli, onion, garlic, and Italian seasoning; cook until the vegetables are just tender, about 7 minutes. Remove from the heat; stir in the flour and the cooked bacon. Set aside to cool.

 Whisk together the yogurt, eggs, egg whites, cheese, salt, and pepper in a large bowl until blended. Stir in the cooled vegetable mixture, then spoon evenly into the muffin cups. Bake until set in the center, about 20 minutes. To remove, run a narrow rubber spatula or knife around the edge of each muffin cup.

Yields 2 mini egg cups per serving.