Spinach & Mushroom Quiche

Spinach & Mushroom Quiche

adapted from Eating Well

Gruyère cheese is a hard cheese from Switzerland with has a mild, nutty flavor and creamy texture that melts well. No Gruyère ? Substitute Swiss, Gouda or Cheddar. Just grate any of these cheeses from a block. Preshredded cheese are coated with anti-caking agents like cellulose or potato starch which make them not melt as well.

Makes 3 servings                                                             6 WW points / serving

Cooking spray
4 oz. sliced fresh mixed mushrooms such as cremini, shiitake, button and/or oyster mushrooms
3/4 cups thinly sliced sweet, white or yellow onion
1 1/2 tsp. thinly sliced garlic
2.5 oz. fresh baby spinach (about 4 cups), coarsely chopped
3 large eggs
2 Tbsp. fat free milk
2 Tbsp. light cream
1 1/2 tsp. Dijon mustard
1 1/2 fresh thyme leaves
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
3/4 cup shredded Gruyère cheese

1. Preheat oven to 375F. 
2. Coat a 8-inch pie pan with cooking spray; set aside.
3. In a skillet coated with cooking spray, cook the mushrooms over medium-high heat, stirring occasionally, until browned and tender, about 8 minutes. 
4. Add onion and garlic; cook, stirring often, until soft, about 5 minutes. 
5. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
6. In a medium bowl, whisk eggs, milk, cream, mustard, thyme, salt and pepper; Fold in the mushroom mixture and cheese.
7. Pour into the prepared pie pan; Bake until set and golden brown, about 30 minutes. 
8. Let stand for 10 minutes, before serving.

Enjoy!

Jagerschnitzel

Jagerschnitzel

adapted from Charlotte Fashion Plate

Pork Schnitzel with Mushroom Gravy (Jager Sauce) is one of my husband's favorite foods. It is a crispy breaded pork cutlet with mushroom gravy which is an umami bomb!

When frying I like to use rice flour because it gives a crispier texture. When thickening gravy, I prefer Wondra flour™  which blends in without causing lumps but all purpose flour will work in place of either.

Makes 2 servings                                                            21 WW pts / servinh

2 boneless pork loin chops, pounded thin
1/4 cup rice flour or all purpose flour
1/2 tsp. Kosher salt
1/2 tsp. garlic powder
2 eggs
1 Tbsp. milk
1 cup Panko breadcrumbs
1/2 cup seasoned breadcrumbs
Vegetable oil for frying 
Fresh chopped parsley, for garnish

8 oz. mushrooms, sliced
2 Tbsp. butter
3 garlic cloves, minced
1 Tbsp. onion, minced
2 Tbsp. Wondra flour™ or all purpose flour

1 1/2 cups beef stock
1 Tbsp. stoneground mustard
4 dashes Worcestershire sauce
2 Tbsp. sour cream
Kosher salt and freshly ground black pepper

1. Start with the mushroom gravy by melting the butter in a medium skillet;  Add the mushrooms saute until beginning to brown, about 5 minutes
2. Add onion and garlic; Continue cooking for a few more minutes until the onions and garlic are soft and the mushrooms are browned, about another 5 minutes.
3. Sprinkle flour over the mushroom mixture, stirring to coat; Cook for a few minutes to cook off the raw flour taste.
4. Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken; Set aside and keep warm.
5. Heat about 1/4 inch of oil in a skillet to 350F.
6. Set up a 3 step dredging station; in one bowl with combine the flour with the salt and garlic powder; In another bowl add the eggs and milk, whisk to provide; In a third combine the Panko and seasoned breadcrumbs.
7. Dredge each piece of pork in flour, shake off excess, then dip into the egg mixture, allow excess to drip off, then coat with breadcrumbs, pressing down to assist with adherence..
8. Fry the pork until golden brown and crispy, about 3 minutes per side.
9. Transfer schnitzel on a rack over a making sheet to drain.
10. Check the consistency of the gravy; Adjust consistency as needed by adding more stock or using a cornstarch slurry.
11. Season with salt and pepper.
12. Remove from heat and stir in the sour cream.
13. Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.

Enjoy!

Pepped Up Potato Salad

Pepped Up Potato Salad

adapted from Gourmet Magazine May 1994

Soaking the seeds overnight infuses the vinegar with the mustard and celery flavors that get dispersed throughout the salad. I do not light chunks of hard boiled eggs in my potato salad so I blend them into the mayonnaise.

Makes 5-6 servings                                                            4 WW pts / serving

1 1/2 tsp. mustard seed
1 tsp. celery seed
3 tbsp. cider vinegar

2 lbs. Yukon Gold potatoes
1 1/2 tsp. Kosher salt
1/2 cup finely chopped scallions, plus additional for garnish
3/4 cup mayonnaise
4 hard boiled eggs. 3 chopped, 1 sliced

Aleppo pepper for garlish, optional

1. In a small bowl combine the mustard seed, celery seed and vinegar. Set aside for several hours or overnight.
2. Place the potatoes in a pot of water covered by 2 inches of water. Simmer covered until tender, about 30 minutes.
3. Drain; Cool: Cut into 3/4 inch dice.
4. In a small food processor combine the mayonnaise, 3 eggs and seed mixture to form a dressing. 
5. In a large bowl combine the potatoes and scallions; Toss with the dressing to coat.
6. Chill.
7. Prior to serving, garnish with the sliced eggs, additional scallions and Aleppo pepper if using.

Enjoy!

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

adapted from Savory and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                             1 WW points / 2 halves

2 1/2 tsp. turmeric

2 cups water

1 Tbsp. vinegar

1/2 tsp. Kosher salt
6 eggs

2 Tbsp. reduced fat mayonnaise 

1 Tbsp. pickle relish

1 1/2 tsp. Dijon mustard
1 1/2 tsp. Everything Bagel Seasoning

1. Bring  the water and turmeric to a boil; Boil for 10 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Pour liquid into a container; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the turmeric colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, relish and mustard to the food processor; Process until desired consistency is reached
12. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
13. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
14. Fill the colored egg white halves with the yolk mixture. 
15. Top with the Everything Bagel Seasoning.

Enjoy!

Mini Italian Frittatas

Mini Italian Frittatas

adapted from Make It Ahead by Ina Garten

These mini frittatas are bursting with flavors. They can be made ahead for a quick and easy meal.

Play with this recipe using different vegetables, herbs and cheeses.

Makes 6 servings                                                                  2 WW pp / serving

Cooking spray
3/4 cup chopped leeks, white and light green parts
4 oz. sliced prosciutto, coarsely chopped
4 oz. chopped kale
1 Tbsp. julienned fresh basil leaves
1 tsp. lemon juice
6 Tbsp. shredded Parmesan cheese
4 large eggs
3/4 cup skim milk

1. Preheat the oven to 375 degrees. 
2. Coat 6 cups of a 12-cup muffin tin with cooking spray.
3. In a sauté pan coated with cooking spray, cook the leeks until tender, about 3 minutes, making sure it is evenly distributed.
4. Add the kale and sauté for 2 to 3 minutes, tossing it with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. 
5. Remove from the heat, stir in the basil and lemon juice and set aside for 5 minutes. 
6. Divide the mixture  among the 6 muffin cups, leaving any liquid behind. 
7. Sprinkle the Parmesan evenly on top.
8. In a 2-cup liquid measuring cup, beat the eggs, and milk. 
9. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. 
10. Add some water to each cup that is not being used to prevent scorching.
11. Bake for 25 minutes, or until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. 
12. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

Enjoy!

Zucchini Hash with Fried Eggs

Zucchini Hash with Fried Eggs

adapted from Food Network

A low carb version of hash to accompany your eggs. You might still miss the potatoes but this is a good alternative.

Makes 2 servings                                                        0 WW pp / serving

Cooking spray

1/2 onion, diced

1 tsp. chopped fresh sage or 1/3 tsp. dried

1 clove garlic, minced

1/2 jalapeno, seeded and minced

1 medium zucchini, diced

Kosher salt and freshly ground black pepper

1/4 cup roasted peppers, chopped

1 Tbsp. chopped fresh parsley

2-4 fried eggs

1. In a pan coated with cooking spray, cook the onion until soft, about 5 minutes.
2. Add the sage, garlic and jalapenos and cook until fragrant, about 30 seconds.
3. Add the zucchini and salt & pepper to taste; Cover and cook until the zucchini begins to soften, about 7 minutes.
4. Uncover; add the roasted peppers and cook until the zucchini is soft and light brown, about 6 more minutes.
5. Make sure the hash is in an even layer and cook undisturbed for another 4 minutes to brown the bottom.
6. Serve the hash topped with the fried eggs.

Enjoy!

Scrambled Eggs with Gingered Kale & Crispy Quinoa

Scrambled Eggs with Gingered Kale & Crispy Quinoa

adapted from Food Network Magazine

Kale and quinoa are superfoods rich in compounds considered to be beneficial to one's health. Quinoa is a gluten-free grain that has more protein than any other grain or rice. It’s considered a complete protein (usually only found in animal products). Amino acids help with muscle repair after exercise, while folate, magnesium, and phosphorus in support energy levels.
Kale is loaded with vitamin C, vitamin A, calcium, iron, and potassium. It is also a solid source of protein and fiber; very low in calories and packed with flavonoids, phytochemicals with antioxidant properties.

Makes 2 servings                                                                   1 WW pp / serving

Cooking spray

1/2 tsp. grated fresh ginger

1/2 cup cooked quinoa, cooled

2 cups chopped kale, thick stems removed

Kosher salt

Freshly ground black pepper

2 Tbsp. skim milk

1. In a skillet coated with cooking spray, spread out the quinoa into an even layer. Cook without stirring until the bottom is crispy, about 3 minutes.
2. Flip the quinoa and cook for about another 3 minutes until the other side is crispy.
3. Add the kale and season with salt and pepper, sauté until tender, about another 3-4 minutes.
4. Meanwhile, whisk the eggs and milk together in a bowl.
5. Transfer to a pan coated with cooking spray, cook stirring constantly to desired level of doneness, about 2 minutes for soft, small curds.
6. Transfer the kale/quinoa to a bowls and top with scrambled eggs.

Enjoy!

Piperrada Style Eggs

Piperrada Style Eggs

adapted from Cooking Channel

According to Wikipedia, Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper. The colors coincidentally reflect the colors of the Basque flag (red, green and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham.

This recipe changes it up a little by using red and yellow bell peppers and leaves out the tomatoes and the bread since we are trying to decrease carbs. 

If you do not have Espelette pepper freshly a little crushed red pepper or cayenne will substitute nicely. 

Makes 2 servings                                                     0 WW Blue points / serving

2 thin slices Serrano ham

1/2 onion, sliced

4 mini bell peppers or 1/2 red bell pepper, roasted, sliced

1 clove garlic, minced

1 Tbsp. champagne vinegar

1/2 tsp. chopped thyme leaves

4 eggs, beaten

Kosher Salt

Espelette pepper

1. In a pan coated with cooking spray, cook the Serrano ham until the edges begin to crisp, turning once.
2. Coat the pan with additional cooking spray and saute the onions until they are soft, about 5 minutes.
3. Add the roasted peppers and garlic and cook an additional minute.
4. Add the vinegar and cook until reduced by half.
5. Add the thyme and season to taste with salt and pepper; remove to a bowl.
6. Wipe out the pan and coat again with cooking spray.
7. Add the eggs, season with salt and pepper and cool over low heat stirring often until small curds form.
8. To serve place the eggs on top of the ham and top with onion mixture.

Enjoy!

Chicken Sausage Patties with Fried Duck Eggs

Turkey Sausage Patties with Fried Duck Eggs

adapted from Express Lane Meals by Rachael Ray (2006)

This can easily be made into a breakfast sandwich with the addition of a light English muffin or Kaiser roll but you need to add the points.

Remove the cheese and you will have a 0 point breakfast, lunch or dinner.

Makes 4 servings                                                1 WW Blue points / serving

Cooking spray

1 small medium, sliced

1/2 cup jarred chopped red peppers

1 1/4 lb. ground turkey breast

1 Tbsp. + 1 tsp. Montreal Steak Seasoning or your favorite grill seasoning

1/3 tsp. ground allspice

1 1/4 tsp. fennel seeds

4 duck eggs

8 Tbsp. shredded reduced fat mozzarella cheese

1. Combine the turkey, grill seasoning, allspice and fennel seeds in a bowl and mix to combine.
2. Divide the mixture into 4 patties, transfer to a plate and refrigerate for at least 20 minutes.
3. In a skillet coated with cooking spray, cook the patties for 4 minutes, flip and add the onions and roasted red peppers to the skillet.
4. Cook for an additional 4 minutes or until cooked through, top each patty with 2 Tbsp. of cheese, cover the pan and allow the cheese to melt.
5. After flipping the sausage patties, cook the duck eggs to your desired doneness, in a separate skillet.
6. To serve spoon the onions and peppers on to the plate, top with sausage patty then egg.

Enjoy!