Individual Egg & Spinach Bowls

Ingredients

8 large egg whites, (recommend free-range)
1 whole egg
1 cup baby spinach, torn or chopped into small pieces
1/2 cup diced tomatoes
1/4 cup feta cheese, fat-free
1/2 teaspoon black pepper
Kosher or sea salt to taste

Directions

Preheat oven to 350 degrees.

Whisk together all ingredients in a medium mixing bowl. Lightly mist 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.

Place ramekins on a cookie sheet and bake 20 minutes or until eggs puff and are almost set in the center. Serve hot.

Yields: 4 servings | Serving Size: 1 bowl | Calories: 84 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 57 | Carbohydrates: 6 g | Sodium: 335 mg | Dietary Fiber: 1 g | Sugars: 2 g | Protein:11 g | SmartPoints: 2 |

Loaded Cauliflower Bake - 2 Smartpoints

Ingredients:

4 slices center cut bacon
6 cups (about 24 oz) cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar

Directions:

Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.
Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.
Preheat the oven to 350°F.
Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well. Mix in 1 tbsp of the chives
and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.
Servings: 4 • Size: 3/4 cup • Points+: 3 pts • Smart Points: 2
Calories: 112 • Fat: 5.5 g • Carb: 10 g • Fiber: 4 g • Protein: 1.5 g • Sugar: 0 g
Sodium: 107 g (without the salt)

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Chocolate Chip Clouds

Ingredients:

1/2 cup egg whites (room temperature)
1/8 tsp cream of tartar
1/2 cup sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 cup chocolate chips

Directions:

Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.

Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Nutrition Facts

Servings: 30
Serving Size: 1 cookie
Smart Points: 2
Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g

The Easiest Shredded Crockpot Chicken

Ingredients

4 (4 oz)   Chicken breasts
2 cups  Chicken stock (or 2 chicken bullion cubes + 2 cups water)
Optional:
Salt and pepper to taste, 1 pkt stevia, 1/4 tsp garlic powder, or any other seasoning of choice

Method

Place chicken in the crockpot with the chicken broth and seasonings of choice, and cover. Let cook for 4 hours on high or 8 hours on low. After cooking, remove chicken from the crockpot with a fork, and place on a cutting board. Shred chicken with 2 forks, (it will practically fall apart, which makes it super easy!) Place chicken in a covered container, and use in recipes throughout the week that call for shredded chicken!

Nutritional Info

Servings (each serving yeilds 1/2 cup shredded chicken) 4
Calories per Serving 184
Fat 2 g
Saturated Fat 0 g
Carbohydrate 0 g
Fiber 0 g
Sugar 0 g
Protein 37 g
WWP+ (per serving) 4
SmartPoints       2

balsamic garlic roasted green beans and mushrooms – 2 smart points

Ingredients

1 lb green beans trimmed
8 oz mushrooms sliced
2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
6 garlic cloves minced
Servings: 4

Instructions

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper and mist with non-fat cooking spray. In a large bowl, whisk together the oil, vinegar and garlic. Add in the veggies and toss to coat. Spread out the green beans and mushrooms evenly onto the pan, then sprinkle with salt and pepper. Place in oven and roast for about 20 minutes, or until veggies are well browned.

Recipe Notes

**An important bit of info to note…when calculating the nutritional data, I did NOT include the green beans, mushrooms or garlic, since those are 0 Points. This is per Weight Watchers instructions. Only the non fruit or vegetables are counted towards the nutritional data and Smart Points value.
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 2 Smart Points
PER SERVING: 61 calories; 7g fat; 1g saturated fat; 0g carbohydrates; 0g sugar; 0g fiber; 0g protein