Homemade Cinnamon Rolls

This easy-to-make, Homemade Cinnamon Rolls is a recipe that needs to get on your menu pronto! Even the novice baker can pull this one off! This cinnamon roll recipe produces sweet, soft and tender rolls, covered in delectable cream cheese icing.

Glazed Carrots and Parsnips

I hope everyone had a wonderful holiday....and Santa brought you good things!  I got the fiesta ware I wanted from hubby...in a beautiful red color. I got a beautiful pasta serving set from Williams Sonoma from my mom and dad I also got some new cookbooks ( Ina's new one being one of them) and some warm boots for the winter.  Now I really don't have an excuse for not walking outside for exercise!  And my mom came home from the hospital on Christmas eve, and is doing better!  ( Best present! :)

Christmas eve, I spent the day cooking....I made my Make over Mac and Cheese, but used Gruyere cheese and reduced fat sharp cheddar...I made pierogies, coleslaw, my stuffed mushrooms, and took a loaf of bread and a plate of cookies to my husband's family's celebration.  On Christmas morning, I served Gina from Skinnytaste's, Lightened Up Creme Brulee French Toast...that was just spectacular.  I also served a stratta and some fruit.  During the week, I made 6 loaves of Challah bread....gave most away and saved one for the French toast. 

The recipe for the Challah bread can be found here, on the King Arthur Flour site.  I did use the KAF bread flour, which never disappoints!  Then, on Christmas day, we went to my brother's house, where my sister in law prepared a delicious roasted beef tenderloin.  I brought a salad, but also decided to bring Glazed Carrots and Parsnips.  They were delicious.  If you have never given parsnips a try, give this recipe a go...you won't be disappointed.  It's the perfect combination of sweet and savory.

**I calculated the nutritional information and used that to arrive at the pointsplus value...I also used the WW recipe builder...both which gave me a pointplus value of 3 per serving....however, this is one of those "gray areas" in the new plan, because if you decided to manually calculate the point value by giving the vegetables a value of zero, you get 1 points plus per serving.  I was told by WW, that which way you decide to calculate is up to you.  If you are using the fruits and vegetables in a recipe, and giving them a value of zero, and are achieving desired results on the program, then you can do it that way, but if you find you aren't, then you can add the values in the calculations ( as I did in the recipe builder and the nutritional information)  Confusing, I know.  But it is what it is....so I give you Glazed Carrots and Parsnips with a pointsplus value of 3 or 1 per serving.  (depending how you choose to calculate it )

Glazed Carrots and Parsnips

Servings - approx. 6   Serving size - 1/6th of recipe ( approx. 3/4 cup )  Points Plus per serving - **3 points+ with recipe builder and nutritional information and 1 points+ when vegetables are given a zero value ( see above for explanation)
Calories - 131.2,  Total Fat - 2.1g,  Carb. - 27.9g,  Protein - 2.2g,  Fiber - 5.7g

3 - 4 large carrots, peeled and diced

3 - 4 large parsnips, peeled and diced

1 cup onion, diced

salt and pepper, to taste

2 TBS. light spread, such as Brummel and Brown

1 TBS. honey

1/2 tsp. dried thyme

1.  Cook the carrots and the parsnips until crisp tender.( I cook mine in the microwave, and admit, I am a bit spoiled, as I have a fresh/frozen vegetable button on my sensor microwave...which cooks them perfectly every time, without me worrying about how long to put them in for.  If you do not have this convenience, then you can steam them over boiling water in a steam basket, or steam them in the microwave in either a ziplock steam bag or even a covered glass casserole.  Lastly, you could cook them in some water...but I wouldn't not recommend this method, as it does leach out some of the vitamins and the flavors. )

2.  In a large skillet, melt the spread.  Add the onion, and saute until tender, approx. 5 minutes.  Add the cooked carrots and parsnips, honey, salt and pepper and thyme...stir to coat evenly.  Serve and enjoy. 

PRINTABLE RECIPE

Challah Breads

Ultimate Ginger Pecan Cookies

Just when you thought the baking was all wrapped up for the holidays, a recipe comes along that is a MUST TRY....this recipe is one of those.  This is my FAVORITE ginger cookie ever!  It is Ina Garten's Ultimate Ginger Cookie recipe with the addition of chopped pecans.  The chopped pecans compliment the spiciness of the cookie beautifully.  The outside of the cookie is crisp, with a chewy inside.  If you are done with ( or haven't started yet ) your Christmas baking, I strongly encourage you to add this cookie to your baking list!

Ultimate Ginger Pecan Cookies adapted from Ina Garten

Servings - approx. 3 doz. cookies   Serving size - 1 cookie   Pointsplus per svg  -  3 points+

Calories - 100.9,   Total Fat - 2.9g,  Carb. - 20.2,  Protein - 1.1g,  Fiber - 0.4g

2 1/4 cups all purpose flour

1 tsp. baking soda

2 tsp. ground cinnamon

1 1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. kosher salt

1 cup brown sugar, lightly packed

1/4 cup canola oil

1/3 cup unsulfured molasses

1 large egg

1/2 cup chopped crystallized ginger

1/2 cup chopped pecans

granulated sugar, for dipping cookies in

1.  Preheat overn to 350 degrees F.   Line two sheet cookie sheets with parchment paper.  

2.  In large bowl, whisk together the flour, baking soda, spices and salt until combined.  In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar, oil, and molasses for 5 minutes on med speed.  Turn the mixer to low, and add the egg.  Beat for an additional 1 minute.  Scrape the bowl down, and beat another minute.  With mixer still on low, slowly add the dry ingredients to the wet.  Mix on med speed for 2 minutes.  ( if mixture seems dry at this point, add a few tsp. of water just until it clumps together...sometimes I need to do this, sometimes I don't)  

3.  Add the crystallized ginger and the pecans and mix until just combined. 

4.  Scoop out about a TBS of dough, and form into a ball then flatten slightly.  Dip each side into granulated sugar, then place on parchment lined baking sheet.  

5.  Bake for exactly 13 minutes.  Remove from oven and allow to sit on baking sheet for 1 to 2 minutes.  Transfer to wire rack to cool completely.  

PRINTABLE RECIPE

Apricot Chicken

I happened to catch an episode of 30 Minute Meals featuring Rachel Ray the other day, and saw her making Apricot Chicken.  It looked and sounded great, but a giant fan of RR I am not.  Sometimes her dishes are just....well...."out there" for my liking.  But this one sounded good, and I happened to have all the ingredients on hand, so tonight I gave it a go for dinner.  It was really pretty darn good!  And as a bonus, it was quick and easy.  I served it with steamed broccoli and brown rice for a really satisfying dinner for a total of 9 points plus.  The chicken is 6 points plus and a half of a cup of brown rice is 3 points plus and the broccoli is ZERO points, of course!  I tweaked the preparation and the ingredients just slightly from the original recipe and was happy with the results.

Oh, I almost forgot...it seems my very favorite kitchen gadget has been showing up all over the place!  MISTO....seems that Martha Stewart is selling one at Macy's now and believe it or not, I saw them at my grocery store last week!  If you don't own a misto, it's not too late to put it on your list to Santa.

 

Apricot Chicken adapted from Rachel Ray

Servings - 6   Serving size - 1/6th of recipe  Points Plus per svg - 6 points+

Calories - 259.8,  Total Fat - 2.1g,  Carb. - 23g,  Protein - 35.9g,  Fiber - 1.3g

2 pounds boneless, skinless chicken breasts, cut into 1 - 2" pieces

cooking spray or misto

salt and pepper, to taste

1 cup onion, diced

2 TBS. cider vinegar

12 dried pitted apricots, chopped

2 cups fat free, low sodium chicken broth

1/2 cup apricot all fruit spread

1.  Heat a large nonstick skillet with cooking spray.  Add chicken pieces and brown on both sides.  Approx 5 minutes each side.  Don't over crowd pan, do this in batches if needed.  Remove chicken to bowl in warm ( 200- 250 degree F) oven when browned.  

Lovely browning going on.  Just let them be and they will do their thing! 

2.  To make sauce, while browned chicken is in oven, using same pan, spray with a bit of cooking spray and add onions.  Saute for about 5 minutes.  Add vinegar and allow to bubble and then evaporate.  Add dried apricots and chicken broth.  Allow to come to boil.  Once boiling, add fruit spread and mix to combine.  Cover pan and reduce heat and simmer for 10 -15 minutes.

3.  Add reserved chicken from oven and the juices that have accumulated.  Mix to combine.  Allow to heat for another 5 minutes.  Serve warm over rice, if desired.

PRINTABLE RECIPE

Make Over Baked Mac and Cheese

My husband's family celebrates Christmas eve with a traditional NO MEAT meal.  I started making Ina Garten's Mac and Cheese dish a few years ago to bring, and over the years have been able to lighten it up without losing any of the flavor. I have made this dish with whole milk and skim milk, and I can't tell the difference.  I also reduced the butter called for in the original recipe. The last big change is the cheese....from full fat to reduced fat.  Mix the cheese up and use two or three different kinds if you like. There are so many low fat choices these days!   I double the recipe for Christmas eve night and make it in a 9" x 13" glass baking pan.  I also like to add sliced plum tomatoes on the top before I sprinkle the bread crumbs on for a festive look.  It's a good mac and cheese, not gooey, but more casserole like with a nice cheese flavor. 

Make Over Baked Mac and Cheese adapted from Ina Garten 

Servings - 6  Serving size - 1/6th of casserole  Pointsplus per svg - 8 points+

Calories - 313.1,  Total Fat - 9.4g,  Carb. - 38.3g,  Protein - 17.8g,  Fiber - 1.2g

• 8 oz. uncooked pasta ( elbow macaroni, shells, whatever you like)
• 3 TBS. unsalted butter, divided
• 2 TBS. all purpose flour
• 2 cups skim milk
• 8 oz. reduced fat (2% milk-fat) cheese of your choice, shredded ( I like to mix sharp cheddar and American )
• 1/8 tsp. cayenne pepper
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup fresh breadcrumbs

1.  Prepare pasta according to package directions, but under cook it by about a minute or two.  Drain and set aside. 

2.  In large pot, melt 2 TBS. butter.  Whisk in the flour and cook while constantly whisking for 1 to 2 minutes.  ( this step is important to allow the flour to cook and get rid of the raw taste )  Heat up the milk in the microwave until warm or heat it up in a small saucepan while whisking flour and butter together.  Slowly add warm milk to flour mixtures, whisking until smooth and thick; about 1 to 3 minutes longer. 

3.  Remove from heat, add in cheese, cayenne, salt, and pepper.  Stir to melt cheese.  Add the pasta into the cheese sauce and mix.  Pour into 2 qt.casserole dish  that has been liberally sprayed with cooking spray.  

4. Melt remaining 1 TBS butter.  Mix in fresh breadcrumbs.  Sprinkle on top.  

5.  Heat oven to 375 degrees F.  Bake casserole for 30 to 35 minutes, until cheese is bubbly and crumbs are brown.  

PRINTABLE RECIPE

Like what you see?  Follow RKA on all these social networks!!

Facebook, Twitter, Google+, Pinterest, and Instagram

Hazelnut Chocolate Chip Cookies

Have we had enough cookie recipes?  Can you EVER have too many cookie recipes?  LOL  I had to post this one....it is simply the best chocolate chip cookie recipe I have ever made.  It's a crispy cookie recipe, not a soft one, and the addition of hazelnuts and toffee pieces put it over the top.  The recipe is from Giada Dilaurentis and can be found here.  I am not going to repost the recipe, because I made them just as written with the exception of the skinned hazelnuts.  As you can see, I didn't skin mine, just roasted them in the oven for about 10 minutes, let them cool, and then chopped them up and added them to the batter.  I couldn't keep my boys hands off this cookie yesterday....after they cooled, I had to hide them if I wanted any for Christmas!

Festive Feta Dip

Easy, delicious, and bursting with flavor  Serve with cut up raw vegetables, low fat crackers, baked tortilla chips, or pita chips.  I think it would taste wonderful with my Krispy Krunchy Baked Tortilla Chips!  This recipe was found in Weight Watchers Weekly and is from WeightWatchers.com. This dip actually becomes more tasty as it sits and the flavors have a chance to blend!  Make some ahead of time and store in the refrigerator for up to 5 days and you will be ready the next time you need to take something to that holiday party or guests drop in! 

Festive Feta Dip from Weight Watchers Weekly

Servings - 8   Serving size - approx. 1/4 cup dip   Points plus per svg - 2 points+

Calories- 81.3,   Total Fat - 5.5g,   Protein - 4.8g,   Carb. - 3.3g,   Fiber - 0.3g

3.5 oz. water packed roasted red peppers, drained

8 oz. 1/3-less fat cream cheese

2 oz. reduced fat feta cheese, crumbled

1 large garlic clove

1/4 tsp. fresh ground pepper

2 TBS. fresh dill, chopped

1.  In a food processor, combine all ingredients except dill.  Process until smooth.  Add chopped dill, pulse until evenly distributed.  

2.  Put mixture into serving bowl, cover and refrigerate for at least an hour to blend flavors.  Serve with cut up raw vegetables, reduced fat crackers or baked tortilla chips or pita chips. 

PRINTABLE RECIPE

Cookies Galore!!

The tree is up and the snow has been falling now for several days....it's really starting to look and feel like Christmas.  I did a ton of baking today, and would like to share with you some of the bounty!  First off...the tree...beautifully decorated by my boys!

Next, this week's cookies....

In the first picture, you see some delicious cookies and candies made from recipes found on Prevention RD;  Maple Snickerdoodles and Peanut Clusters.   Both delicious recipes can be found following the respective links.   I didn't alter a thing, as they were perfect as written!   Also on that dish are Peanut Blossoms made with miniature Reese's peanut butter cups.  The peanut blossom recipe can be easily found here, but instead of using Hershey Kisses, I substituted the Reese's cups.  The trick is to make sure to freeze the cups before placing them onto the warm cookies...this will minimize melting and leave you with an intact cup once cooled.

The second picture features Double Chocolate Mint Chip Cookies.  This recipe comes from The Cookie Bible.  The recipe is intended to allow you to "design your own chocolate cookies," so for mine, I added a package of green mint chips and half a package of dark chocolate chips.

Again, I am not furnishing any nutrition information with these recipes...although Nicole from PreventionRD does provide them with her recipes on her blog.  With today's cookies, I have just about wrapped up my holiday baking...except for frosted cut out sugar cookies...I always leave those for last! :)  Oh and butterballs and spritz...and...I guess I thought I was almost done!  haha

Double Chocolate Mint Chip Cookies

1 cup unsalted butter, softened

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 tsp. pure vanilla extract

1/2 tsp. salt

2 eggs

2 cups unbleached all purpose flour

3/4 cup unsweetened cocoa

1 tsp. baking soda

1 11oz. package of green mint chips

1/2 package of dark chocolate chips

1.  Heat oven to 375 degrees F.  Beat butter, sugars, vanilla and salt in bowl until creamy.  Add eggs, beat well.  

2.  In another bowl, combine flour, cocoa and baking soda and whisk together.  Gradually add flour mixture to butter mixture until well blended.  Mix in the chips.  

3.  Drop by teaspoons onto parchment paper lined baking sheets.  Bake 8 - 10 minutes or until set.  Cool slightly, remove from cookie sheet to wire rack and allow to cool completely before storing. 

PRINTABLE RECIPE

Satueed Chicken Thighs with Tomato-Caper Sauce

Busy....that just about sums up most people's lives this time of year!  Quick and easy, yet healthy, meals are often a real challenge.  The Weight Watchers in 20 Minutes Cookbook has been a very helpful tool for me to get a healthy dinner on the table when strapped for time.  This recipe comes from the book, but instead of the chicken breasts called for in the original recipe, I substituted boneless, skinless chicken thighs because they were on sale at my grocery store this week.  Boneless, skinless chicken thighs are a real bargain compared to the price of the breasts, and can almost always be used for about the same amount of calories as the breast in most recipes.  They are great for longer cooking recipes, like crockpot recipes, because they stay moist and don't tend to dry out like the chicken breasts do.  I was pleased with the flavor of  this dish.  I served it over pasta.  Note that the pasta is NOT included in the points plus calculations. 

Sauteed Chicken Thighs with Tomato-Caper Sauce adapted from Weight Watchers in 20 Minutes Cookbook

Servings - 4   Serving size - 2 (2 -3 oz. each cooked chicken thighs, no bone, no skin ) plus approx. 1/3 cup of sauce   Pointsplus per svg - 6 points+* 

Calories - 212.9,  Total Fat - 6.4g,  Protein - 28.5g,  Carb - 7.3g,  Fiber - 1.7g

*please note that the WW recipe builder gave me a pointplus value of 6, but the nutritional information gave me a point plus value of 5. 

12 oz. boneless, skinless, chicken thighs, trimmed

salt and pepper, to taste

Olive oil spray ( I used my misto)

1/2 cup onion, diced

2 cloves of garlic, minced

1/4 cup dry white or red wine

1 ( 14.5 oz.) can of diced tomatoes

6 pitted kalamata olives, chopped

1 TBS. capers, drained

1 tsp. dried thyme

1/2 tsp. dried basil 

1.  Season the thighs with salt and pepper.  In a large, nonstick skillet sprayed with olive oil spray, brown the chicken thighs on med-high heat.  Approx. 3-5 minutes on each side.  Transfer thighs to warm oven.  

2. Spray the pan again with olive oil spray and saute onion and garlic until soft, about 1 minute.  Add the wine and cook about 2 minutes.  Add the tomatoes with their juices, the olives, capers, thyme and basil.  Reduce heat and simmer until  the sauce thickens slightly, about 5 minutes longer.

3. Return chicken to skillet, and heat through, about 1 minute longer.  Serve over cooked pasta, if desired. 

PRINTABLE RECIPE

Skillet Porkchops with Apricot-Mustard Sauce

This recipe comes from Weight Watchers in 20 Minutes cookbook, and is a quick and easy way to prepare pork chops.  The original recipe calls for 5 ounce bone-in chops, but I substituted 4 ounce boneless pork loin chops with excellent results.  The sauce is sweet and slightly spicy, and works well with the pork.  I think it would also be great on chicken breasts as well.

 

Skillet Pork Chops with Apricot-Mustard Sauce from Weight Watchers in 20 Minutes Cookbook

Servings - 4   (5 ounce bone-in pork chops)  Serving size - 1   (5 ounce pork bone-in chop w/ about 3 TBS. sauce)  Pointsplus per svg - 7 points+

Calories - 264,  Total fat - 6g,  Carb - 30g,  Protein - 21g,  Fiber - 1g

1/2 cup apricot jam

2 TBS. coarse-grained Dijon mustard

1 TBS. reduced-sodium soy sauce

2 TBS. lime juice

1 garlic clove, minced

pinch of cayenne

4 (5 ounce) thin cut bone-in pork chops ( I used 4 ounce thin cut boneless loin cut chops)

salt and pepper, to taste

1 tsp canola oil or sprays from misto

1.  Combine jam, mustard, soy sauce, lime juice garlic, and cayenne in small bowl; set aside.  

2.  Sprinkle the chops with salt and pepper,  Heat oil or sprays from misto in large heavy nonstick skillet over medium- high heat.  Add the pork chops and cook until browned, approx 4 -5 minutes on each side.  Transfer to platter and keep warm in a 250 degree F oven.  Add the jam mixture to the skillet and bring to a boil.  Reduce the heat and simmer until the sauce thickens slightly, about three minutes.  Spoon sauce over the chops and serve. 

PRINTABLE RECIPE

Lemon Coconut Snowball Cookies

Let me start off by saying, this recipe is neither healthy nor low points+...but I do believe that indulging should be part of everyone's life occasionally.  It's been snowing flurries here for the last few days...dark and cloudy with light airy flakes that cover the grass, but don't interfere with travel and since it is December already ( yikes!  that came quickly didn't it? ) I decided yesterday was the perfect time to get a jump on my holiday baking. So I donned my holiday cookie baking apron, turned on some Trans Siberian Orchestra, and got to work.   I like to bake at least 5 - 10 different types of cookies, mostly to give away as gifts.

I have said it before, baking really is my passion, and it all started with holiday cookie baking when I was about 13.  Neither my mother nor my grandmother were bakers, but for some reason I got so much enjoyment out of it, I have kept honing in on my baking skills over the years self teaching with successes and failures along the way.  When I came across a cookie recipe on Two Peas and Their Pod , I knew after reading the ingredients, I really wanted to give it a try.  The original recipe called for lime, but I substituted lemon with very positive results.  These cookies are very festive looking and the dough is a dream to work with.  You will need a stand mixer though, because there is quite a bit of mixing involved.  Unlike all the other recipes I post here, I will not provide points nor nutritional information for these cookies.  Bake them, enjoy them in moderation, share them with friends and family.  The entire recipe makes approx. 2 -3 doz. 1" cookies. 

Lemon Coconut Snowball Cookies adapted from Two Peas and Their Pod

Ingredients: 

For Butter Cookie Dough-

2 1/2 cups unbleached all-purpose flour ( such as King Arthur ) 

Zest of one lemon

3/4 cup of granulated sugar, which has been pulsed in the food processor for about 20 seconds

1/4 tsp. salt

16 TBS. unsalted butter ( 2 sticks ), cut into 16 1/2 inch pieces at cool room temperature

2 tsp. vanilla extract

2 TBS. ( 1 oz. ) cream cheese, at room temperature  ( I used light, and it was fine ) 

For Frosting-

1 TBS. ( 1/2 oz. ) cream cheese, at room temperature ( again, used light with no problems )

approx. 1 TBS. fresh squeezed lemon juice ( I didn't measure, just squeezed the juice from one lemon )

1 1/2 cups confectioners sugar

1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped

Directions:

1.  For the cookies:   Preheat oven to 375 degrees F.  In bowl of stand mixer fitted with paddle beater, mix flour, zest, sugar, and salt on low speed until combined.  With mixer running on low, drop in the butter one piece at a time slowly; and continue to mix until the mixtures looks slightly wet and crumbly.  Add vanilla and cream cheese and mix on low until dough just comes together.  ( Like magic, it will eventually look like the picture above!  ) 

2.  With hands, roll dough into 1 inch balls and place on parchment lined cookie sheet.  ( I ALWAYS bake my cookies on parchment...makes clean up easy and makes a wonderful nonstick surface for them.  I imagine you could bake them without the parchment if you wanted or needed to, and just give the cookie sheet a spritz of cooking spray between batches. )   Bake one batch at a time in oven until lightly browned, about 12 minutes.  Remove to wire rack and allow to cool to room temperature.  

3.  For the frosting:  In the same bowl you mixed the cookies in, with the paddle attachment mix the cream cheese and the lemon juice on low until incorporated.  Add in the confectioners sugar and mix on low until a nice thick glaze like frosting appears.  

4.  Dip tops of cookies into frosting, or use a knife to spread the top, then dip the cookies into the coconut.  Allow the cookies to sit and allow the frosting to set.  About 20 minutes.  

Enjoy!!  :)

PRINTABLE RECIPE

Looking for more citrus inspired cookie recipes?  Try these: 
Sunny Citrus Sugar Cookies from Dizzy, Busy, and Hungry

Turkey, Roasted Pepper, and Ricotta Panini

As you all know, I started the new PointsPlus program this week.  I purchased the deluxe members pack at my Weight Watchers meeting on Tuesday, and in it, was a nice little cookbook, Ready, Set, Go!  One of the lunch recipes was the Turkey, Roasted Red Pepper, and Ricotta Panini.  Since I had all the ingredients on hand, I decided to break in the new cookbook and give this recipe a go.  WOW!  Wonderful is all I have to say.  I enjoyed every bite of this sandwich....and you will too! You can use a panini press, like I did, or you can simply grill it in a nonstick pan if you don't have one...but once you make this sandwich, you will be asking Santa for a press, because you will want to make it again and again!

I use my panini press more than I had ever thought I would when I got it.  I like it because you can quickly make a simple and lovely grilled cheese or make a more elaborate concoction, and you can either spray the bread lightly with cooking spray, or leave it plain, and it still toasts beautifully.  And the best part?  no flipping.  I own a cuisinart panini and sandwich press I received as a gift a few years back. It has a nice nonstick surface and is very easy to wipe clean after using it.  It is also easy for the kids to use...which is a great bonus!

Turkey, Roasted Pepper, and Ricotta Panini  from Ready, Set Go! cookbook 

Servings - 1   Serving size - 1 sandwich  Pointsplus per serving - 6 points+

Calories - 267,  Total Fat - 4g,  Carb. - 33g,  Protein - 24g,  Fiber - 4g*

1/4 cup fat free ricotta cheese, drained

2 slices whole grain bread

1/2 cup lightly packed fresh baby spinach ( I use organic!  you should too! )

 a little less than a 1/4c roasted red peppers, ( not packed in oil ) thickly sliced

2 large fresh basil leaves

2 ounces of no salt added, fat free, skinless turkey breast ( I used some from my deli, 2 slices weighed to 2 ounces) 

 1.  Spread ricotta cheese on bottom of a slice of bread.  Layer spinach, roasted red peppers, basil, and turkey over the cheese.  Cover with remaining slice of bread.

2.  Heat the panini press up.  When it is ready, lightly spray the bottoms of the bread with spray ( or not if you don't want to...I used my misto) and put sandwich into press and close cover.  Grill until top slice of bread is golden.  Remove from press and slice in half.  OR  if you don't have a press, lightly spray bottom of nonstick skillet and grill both sides of sandwich until golden.  About 3 minutes each side. 

*please note, the bread you use may alter the points since brands of bread nutritional values vary.  I used Nickles 35 Multigrain reduced calorie bread, and for two slices, it is only 2 points+, which altered the final nutritional stats of this recipe for my sandwich.  Although your pocket guide may tell you two slices is worth 3 points+, taking the nutritional information off the bread sleeve gave me 2 points+, and per WW instruction, THIS is the correct value.  But I have published it here, as it is written in the cookbook, not for the sandwich I made with the Nickles bread.   

PRINTABLE RECIPE

Asparagus, Bacon and Cheese Stratta

I love making strattas...they are easy to assemble and can be made ahead, stored in the refrigerator and popped in the oven at a later time, making them an ideal dinner for this busy time of year!  I have been making a stratta for Christmas morning now, for several years.  I assemble it the day before, and pop it in the oven while the kids open their gifts.  Then we all sit down to a nice, warm, healthy breakfast and enjoy each others company.  I found this stratta recipe in Weight Watchers Quick and Easy Entertaining booklet and modified it a bit.  We had it for dinner tonight, and it was really good!  I served it with a simple spinach salad with roasted red peppers, mushrooms, and scallions in a balsamic dressing.  Since you only need three pieces of bacon for this recipe, you could either buy just three pieces from your deli or buy a whole package, portion out the bacon in 3 -4 strips, use what you need to for this recipe and freeze the rest.  I bought a whole package and froze the remainder in 4 strip packs with waxed paper and then put them all in a plastic bag in the freezer.  This way, the next time I need bacon ( and in a small amount ) I will just take out the mini waxed paper pack and use what I need. 

 

Asparagus, Bacon and Cheese Stratta adapted from Weight Watchers Quick and Easy Entertaining

Servings - 6   Serving size - 1/6th of recipe  Points per svg - 5 points  PointsPlus per serving - 6 points+

Calories - 243.2,  Total Fat - 11.3g,  Carb - 16.7g,  Protein - 20.5g,  Fiber - 3.9g

3 slices of bacon

1/2 cup onion, diced

2 cups asparagus, frozen and thawed, cut into 1" pieces

1 cup of mushrooms, sliced ( optional )

6 slices of light whole wheat bread ( such as Nickels reduced calorie )

4 large eggs

1 1/4 cup eggbeaters

3/4 cup skim milk

2 tsp. dijon mustard

1/2 tsp. kosher salt

1/4 tsp. fresh ground black pepper

2 TBS. grated Parmesan cheese

4 oz. shredded swiss cheese

1.  In medium skillet, cook the bacon until crisp.  Place cooked bacon on paper towels and set aside.  Drain the bacon fat from pan, then add the onion.  Saute until soft, about 3 minutes.  Add the mushrooms if using.  Saute another 3 minutes.  Turn off the heat, and add the asparagus.  Mix to combine the vegetables.  Set aside.

2.  In small bowl, mix the eggs, eggbeaters, mustard, milk, salt and pepper until combined.  Set aside. 

3.  Spray a 9" x 13" baking dish liberally with cooking spray.  Place the slices of bread on the bottom.  Its ok if they overlap a bit.  Spread the vegetable mixture on top of the bread.  Chop up reserved bacon and sprinkle on top of veggies. Followed by the egg mixture and then the cheeses.  Cover with foil, and allow to sit in refrigerator for at least 30 minutes or overnight.

4.  Preheat oven to 375 degrees F.  Bake the stratta for 30 to 40 minutes or until the egg is set.  Remove the foil and bake for another 5 - 10 minutes to allow the cheese to brown a bit.  Let sit for 10 minutes before cutting into 6 pieces.  Enjoy! 

PRINTABLE RECIPE