Mixed Vegetable Crustless Quiche

Mixed Vegetable Crustless Quiche

adapted from Taste of Home

By filling a quiche with a bunch of vegetables you can get a filling breakfast for minimal points.

Can't find a Swiss & Gruyere cheese blend. Use your favorite shredded cheese, just check the points since it varies among types.

Makes 6 servings                                                        1 WW Blue point / serving

1/2 lb. fresh mushrooms, sliced

1/4 cup chopped bell pepper

4 scallions, chopped

1 Tbsp. diced pimentos, drained and rinsed

1 1/2 slices Canadian bacon, chopped

6 large eggs

3/4 cup fat free skim milk

1/2 tsp. dried thyme

1/2 tsp. seasoned salt

1/4 tsp. ground mustard

Pinch of dill weed

1/2 cup shredded Swiss & Gruyere cheese blend

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, sauté the mushrooms, pepper and scallions until tender.
3. Add the pimentos and Canadian bacon and cook another minute.
4. In a bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill until well combined.
5. Pour the egg mixture into a pie pan coated with cooking spray.
6. Add the vegetable mixture and half of the cheese to the pie pan.
7. Bake in the preheated oven for 35 minutes.
8. Sprinkle with the remaining cheese and bake another 5-10 minutes or until a cake tester comes out clean when put into the center.
9. Let stand for 10 minutes before serving.

Enjoy!

French Onion Chicken Meatballs

French Onion Chicken Meatballs

adapted from From Gate to Plate

My picture is a little different than the instructions below. I tried adding the cheese to the onions and broth to make a creamy sauce. This was a fail.

Melting the cheese on top will better distribute the cheese.

Makes 4 servings                                                   5 WW Blue points / serving

1/2 egg, beaten

3 garlic cloves, minced

1/2 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

2 2/3 Tbsp. breadcrumbs

2 2/3 Tbsp. Parmesan cheese

2 2/3 Tbsp. chopped parsley

1/2 medium onion, finely chopped

1/2 lb. ground chicken breast

Cooking spray

1 large onion, thinly sliced and cut in half

1/4 cup water + more as needed

2 large cloves, minced

3/4 cup homemade beef stock or canned broth

1/2 tsp. dried thyme

1/2 tsp. onion powder

1/2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

3 ounces Gruyere & Swiss cheese mixture

Zoodles

1. Preheat the oven to 400 F.
2. Line a baking sheet with foil and coat with cooking spray.
3. In a large bowl, combine the chicken, egg, salt, pepper, breadcrumbs, Parmesan cheese, parsley, and onion.
4. Using a 1 1/2 inch scoop, form the meatballs and place them on the the prepared baking sheet.
5. Bake for 15-20 minutes or until the internal temperature is 165F.
6. Meanwhile, add the onions and water to a hot skillet. Sauté until the water is evaporated and the onions are beginning to stick to the pan.
7. Add more water 1 Tbsp. at a time until the onions are browned, about 15-20 minutes.
8. Add the garlic and thyme and cook for an additional minute.
9. Add the beef broth, onion powder, salt and pepper. Bring to a boil, then reduce the heat and simmer until thickened thickened.
10. Add the meatballs to the skillet, sprinkle with cheese over the meatballs, cover and cook until the cheese melts, about 3-5 minutes.
11. Serve warm over zoodles.

Enjoy!

Testing a French Recipe - Croque Monsieur

This is definitely not on the Weight Watchers approved menu but it tastes wonderful. Rather than grilled ham and cheese think of a baked ham and swiss with bechamel sauce inside and on top of the sandwich. Served like it was in Paris with a green salad toss with a french vinaigrette and cornichons. Yummmmm!

Croque Monsieur
adapted from Bon Appetit May 2014

1/4 cup butter
1/4 cup Wondra flour
1 1/2  cups heavy cream
2 tablespoons whole grain mustard
1/4 teaspoon ground nutmeg
Kosher salt

4 slices whole grain white bread
6 slices Virginia baked ham
6 slices thin Sargento Swiss cheese
Herbes de Provence
Preparation

Preheat the oven to 425F.

Melt butter in a saucepan over medium heat until foamy. Add Wondra and cook, stirring, until mixture is pale and foamy. Gradually add the cream, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove the pan from the heat and whisk in the mustard and nutmeg; season to taste with salt.

Spread bread slices with béchamel, extending all the way to the edges. Place 2 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and 2 slices cheese each. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling,about 12 minutes.


Country French Vinaigrette
The greens were dressed with Penzey's Country French Vinaigrette dressing. 1 tablespoon spice mix, 1 tablespoon water, 1/6 cup red wine vinegar and 1/4 cup olive oil.

Ham & Swiss Frittata because Pumpkin Pie is NOT a Breakfast Food

I whipped this frittata together quickly this morning because my husband was about to have a slice of pumpkin cream pie for breakfast. I don't think so ......

Ham & Swiss Frittata
1/4 small onion, chopped
1/8 bell pepper, chopped
1 cup egg substitute
1/2 cup chopped leftover ham
1/4 cup grated Swiss cheese
chopped fresh parsley for garnish

Preheat the broiler.
Saute the onion and pepper in a small ovenproof fry pan coated with cooking spray until soft but not browned. Add the egg substitute and ham. Cook until the edges start to pull slightly away from the pan but the middle is still loose.
Top with Swiss cheese and put until the boiler until the middle is set. Top with parsley. 
Depending on how hungry you are it can serve 1-2 people.