Recipe Save: Low Carb Breakfast Bake

Origin:  Modified internet
Total Preparation Time: 20 minutes
Actual Cooking Time: 35 minutes
Number of Servings: 6

Ingredients

  • 8 eggs
  • 2-3 cups frozen spinach thawed and drained.
  • 6 slices bacon chopped into bits and cooked
  • 1 cup sliced mushrooms
  • 1 small onion chopped
  • 1 1/4 cup shredded cheddar or a combo of cheddar and white cheddar
  • salt and pepper to taste

Preparation

  1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
  2. Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
  3. Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.
  4. Add another layer, add the spinach.
  5. Whisk the eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies.
  6. Create an additional layer by adding the bacon bits and shredded cheese.
  7. Bake for 35 minutes.
  8. Remove from the oven. Allow to cool before serving.

Note

I like to whip up some Hollandaise sauce (I cheat and use a packet) to serve over the top.

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Recipe Save: Taco Veggie Soup

Origin:  Internet, modified
Total Preparation Time: 5 minutes
Actual Cooking Time: 30 minutes-2 hours
Number of Servings: 8

Ingredients

  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can pinto beans
  • 1 (15 ounce) can navy beans
  • 1 (15 ounce) can black-eyed peas
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can corn
  • 1 small onion, chopped
  • 1 (14 ounce) can tomato sauce
  • 1 (10 ounce) can Rotel Tomatoes
  • 2 cups water
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 1 (1 ounce) package ranch dressing mix

Preparation

  1. Drain and rinse first six ingredients in a large colander.
  2. Put in a crockpot or large pot.
  3. Add all other ingredients, stirring to mix well.
  4. Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

Recipe Save: Spanish Rice

Origin:  Internet, modified
Total Preparation Time: 10 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 5

Ingredients

  • 2 Tbsp Oil
  • 1 small onion, chopped
  • 1 1/2 cups uncooked white rice
  • 2 cups chicken broth
  • 1 cup salsa
  • Salt to taste

Preparation

  1. Heat oil in a large, deep skillet over medium heat.
  2. Stir in onion, and cook until tender, about 5 minutes.
  3. Mix rice into skillet, stirring often.
  4. When rice begins to brown, stir in chicken broth and salsa.
  5. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Recipe Save: Spicy Crockpot Sausage & Beans

Origin:  Internet (modified)
Total Preparation Time: 15 minutes
Actual Cooking Time: 4-6 hours
Number of Servings: 6 servings

Ingredients

  • 1 pound smoked turkey sausage, halved and sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn
  • 1-1/2 cups salsa
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1/2 to 1 cup water
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt to tast

Preparation

  1. In a 5-qt. slow cooker, combine all ingredients.
  2. Cover and cook on low for 5-6 hours or until heated through.
  3. Stir before serving.

Recipe Save: Sesame Zoodles & Crispy Tofu

Origin:  Internet, modified
Total Preparation Time: 20 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4

Ingredients

  • 4-6 zucchini
  • 1/2 cup peanut butter
  • 1 Tbsp sesame oil
  • 1/3 cup light low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp chili paste (like sambal oelek)
  • 2 Tbsp Sucrolose Granulated Sweetener
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 12 ounces extra firm tofu
  • sesame seeds
  • scallions

Preparation

  1. Spiralize your zucchini and set aside.
  2. Shake, whisk or blend peanut butter, sesame oil, soy sauce, vinegar, chili paste, sweetener, garlic and ginger in a jar, bowl or food processor and mix/blend.
  3. Press excess moisture out of the tofu.
  4. Cut tofu into bite sized pieces.
  5. Heat a tiny bit of oil in a nonstick pan.
  6. Add the tofu and stir fry until golden brown.
  7. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate/absorb into the tofu and becomes browned in the pan.
  8. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
  9. Set tofu aside.
  10. Toss zucchini with remaining sauce and heat until zucchini is the desired consistent.  (I like it a little soft but still a little crisp).
  11. Top with tofu, sesame seeds, and scallions.
  12. Serve immediately.

Recipe Save: Quinoa and Vegetable Stir Fry

Origin:  Internet, modified
Preparation Time: 5 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 5

Ingredients

  • 1 cup pre-rinsed quinoa
  • 2 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seed oil
  • 1 bag of frozen peas and carrots
  • 1 can water chestnuts, sliced
  • 1/2 cup green onions, chopped
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • Salt to tast
  • 2 tablespoons lite soy sauce

Preparation

  1. In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. Save time by cooking ahead and make the stir-fry the next day
  2. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
  3. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

 

Recipe Save: WW Garlic Seared Shrimp

Origin:  Internet, modified
Total Preparation Time: 15 minutes
Actual Cooking Time: 5 minutes
Number of Servings: 4

Ingredients

  • 4 tsp olive oil, extra-virgin, divided
  • 20 large uncooked shrimp, peeled and deveined
  • 6 medium clove(s) garlic clove(s), minced
  • 1 1/2 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp dried cilantro
  • 1/2 tsp fresh lemon juice
  • 1 pinch table salt

Preparation

  1. Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
  2. Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
  3. Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
  4. Serve shrimp with pan sauce spooned over top; garnish with cilantro.

Notes

Serving size: 5 shrimp; WW=1 point

Recipe Save: WW Tofu Stir-Fry with Peanut Sauce

Origin:  Internet, modified
Total Preparation Time: 25 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4

Ingredients

  • 12 oz firm tofu, sliced in several 1/4-inch-thick pieces
  • 2 Tbsp creamy peanut butter with omega-3
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp water, warm
  • 1 Tbsp dark brown sugar
  • 1 tsp minced garlic
  • 1 tsp ginger root, minced
  • 1 tsp rice wine vinegar
  • 1/2 tsp sambal oelek, or more to taste
  • 2 spray(s) cooking spray
  • 1 large sweet red pepper(s), thinly sliced
  • 1 cup(s) uncooked sugar snap peas
  • 1/2 tsp kosher salt
  • 2 cup(s) uncooked green cabbage, shredded
  • 1 large uncooked carrot(s), cut into thick strips
  • 6 medium uncooked scallion(s), thinly sliced
  • 1 1/2 Tbsp unsalted toasted sesame seeds

Preparation

  1. Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
  2. To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
  3. Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
  4. Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.

Notes

Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: WW Simple Cucumber Salad

Origin:  Internet, modified
Total Preparation Time: 10 minutes
Actual Cooking Time: N/A
Number of Servings: 4

Ingredients

  • 6 Tbsp rice vinegar
  • 1-2 Tbsp Sucrolose Granulated
  • 2 medium to large cucumbers, peeled and thinly sliced
  • Salt to tast

Preparation

  1. In a large bowl, stir together the vinegar, sweetener and salt until the sweetener and salt have dissolved.
  2. Add the cucumber slices to the bowl and mix well to combine.
  3. Serve or store for later.

Notes

Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: Roasted Cauliflower

Origin:  My Kitchen
Total Preparation Time: 10 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 4 servings, 2/3 cup per serving

Ingredients

  • 2 heads cauliflower, chopped into bite size pieces
  • 1-2 Tbsp olive oil
  • 1-2 Tbsp roasted garlic & herb seasoning

Preparation

  1. Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).
  2. Cut cauliflower into bite-size pieces; rinse in a colander and let dry. Place cauliflower in a large bowl and drizzle with oil; sprinkle with seasoning and toss thoroughly.
  3. Spread florets evenly on prepared pans. Roast, turning/stirring once halfway through, until well-browned, about 30 minutes.

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