(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.
