Happy Monday all! I took complete advantage of having the day off work and had a totally productive day. I cooked and cooked and tried to not eat everything in site as I did our taxes.
I managed to cook 5 different things ~ 2 flops, 3 awesome recipes and umm, I took 180 pictures…OMG! Note to self, it takes longer to sort through than many pictures than it does to cook the recipes…learn to just set the camera down….
I got really excited about making this recipe when I saw that Trader Joe’s carried a reduced fat Smoked Gouda. I would’ve totally used full fat, but, figured I could save on calories/fat where ever you won’t miss them.
The other thing that really appealed to me about the recipe was that you put it all in the food processor and bake it….EASY!
The only changes I made were to use fresh spinach vs frozen, add sautéed mushrooms, crushed red pepper flakes and I used nonstick spray instead of oil in the baking dish. Oh and I omitted the nutmeg.
It is super green and totally made me think of St. Patrick’s day.
I recalculated the stats based on 6 servings with my changes and it came up to 6 points+.
The verdict ~ I honestly didn’t like it at all ~ it was awful. The gouda gives it a nice “ham” taste but texture is funky. Flop #1. I had pineapple on the side but somehow never took a picture of it LOL.
Flop #2 was forgetting to put the baking soda in my hard boiled egg water creating not so perfect Hard-Boiled Eggs.
#2 100% Whole Wheat Banana Muffins from Roni’s Green Lite Bites Cookbook!
The recipe is so simple to make.
Simply….mix your dry ingredients.
Whisk your wet ingredients ~ 2 two “secret” ingredients that I think make this recipe extra tasty are Molasses & Almond Extract!
Stir to combine your wet and dry ingredients.
Scoop into 6 prepared muffin tins and top with oats. I LOVE that there are not a ton I have to worry about eating or freezing.
Your house will smell incredible while you baked these HUGE muffins for 18 minutes.
I LOVE that I can have a HUGE Muffin for ONLY 4 POINTS+! They are super moist, you can taste the banana and the almond extract gives them a flavor similar to poppyseed muffins. I can’t wait to have more!
Steps and my changes to the recipe (since not all the ingredients are listed LOL) coming up tomorrow. I made this up for lunches this week and it is phenomenal!!! Can’t wait to dig in tomorrow.
I actually made all those recipes by 10 am and decided I NEEDED to go to Trader Joe’s for the 3rd day in a row. You see, I think I’ve told too many of you about my FAVORITE bread because it has been gone EVERY day
Lunch involved some more EGG SALAD with some new additions ~ I added BACON since Beth mentioned it last week!
The irony was that I wanted to have my sandwich on TJ’s Fat Free Multi-Grain, but, when, it came down to it, I picked The Husband’s sour dough bread LOL.
#4 Bacon Egg Salad
* 1 egg (2 points+)
* 1 Egg White (0 points+)
* 1 Tbsp LF Mayo (1 point+)
* 1 Tsp Mustard (0 points+)
* 1 Slice of Bacon, crumbled (2 points+)
* Sprinkle of scallions and crushed red pepper flakes
All on top of the best sour dough bread ever for 8 points+
Crunchy salad with 1 Tbsp TJ’s Balsamic (1 point+)
MMMMM……I am IN LOVE, I think….bacon always makes everything better.
I was completely satisfied all day, but, I got really “snacky” in the afternoon ~ I honestly KNOW it had more to do with doing my taxes/boredom eating than it did with hunger.
I started off with some Sour Cream & Onion Pop Chips in a single serving bag.
Then, I thought, hmmm, maybe, I NEED something sweet now. No, I totally didn’t NEED it, but, I WANTED it. 2 more FANTASTIC cookies (4 points+)
I finally took a post it note that said “I DON’T EAT FOOD SIMPLY BECAUSE IT IS THERE” and put it on our pantry. It stopped me from going back
The Husband requested homemade mac & cheese (with hot links) for dinner to help his “cold”. I figured this gave me the perfect opportunity to try Shannon’s recipe.
The “SECRET” ingredient ~ CAULIFLOWER!
“Steam’ the cauliflower in boiling water for 2 minutes (while your husband showers so he doesn’t know Remove, then, add your pasta and cook according the packaged directions.
Meanwhile….sautéed the onions and garlic in nonstick spray until softened.
Create your “rue” with flour and butter.
Add 2 cups of skim milk and bring to a simmer, about 10 minutes.
Add half your cheese, sea salt and black pepper. I added a pinch of crushed red pepper flakes to give it a little heat.
Add your cooked pasta and cauliflower. I actually doubled the pasta in the recipe and used 1 cup of pasta because I wanted more noodles.
Pour your super cheesy mixture into a prepared 11 x 7 pan. Top with remaining cheese.
Sprinkle with toasted bread crumbs. I used 1/2 panko and 1/2 Italian breadcrumbs because it is what I had on hand.
Bake at 425 for 20 minutes.
Cut into 6 slices and dig in! Each serving is 6 points+.
I LOVED it ~ it really is super cheesy and the bread crumbs on top add a nice, crunchy buttery-ness. The Husband said I tried to trick him by using cauliflower, but, he ate two servings so I think he liked it. He just won’t admit it because it’s good for him
NEW OVER AT FRIENDS FOR WEIGHT LOSS
* Check out these delicious looking 2 Point+ Low-Fat Banana Bread Cookies!
* Tomorrow is the last day to enter to WIN the Green Lite Bites Cookbook!
If you missed out on winning Annie’s new 1 point+ dressings, I am hosting another giveaway this week ~ GO HERE to ENTER NOW!
What is your favorite way to make your eggs?
Obviously I LOVE my eggwiches, but, I am really digging egg salad lately. Omelets are my next favorite then there is deviled eggs too.