Egg Salad the light way!

I have been craving egg salad for like a year hahaha.  I kept checking the stores and they never had any and if they did they were soooo high in points I was like eh forget it. So, you can imagine my excitement when I opened up my weight watchers 3 month tracker and discovered there was an egg salad recipe inside! EEEK YAY!!!  So, I tried it, loved it, and of course decided to share it with ya'll! Very simple and easy!

What you need:
4 large eggs
2 large egg whites (boil as whole eggs and then discard the yolks)
2 tbsp chives (as you can see I left these out bc I didn't have any)
2 tbsp reduced calorie mayo
1/2 tsp dijon mustard (I substituted regular yellow mustard)
1/2 tsp table salt
1/4 tsp black pepper

How you do it:
Place eggs in a medium sauce pan and poor enough water to cover them. Set pan over high heat and bring to a boil.
Reduce heat to medium-low and simmer for about 10 minutes.

 

Drain and place eggs in an ice bath

 

When the eggs are cool enough to handle, remove the shells and discard yolks from 2 of the eggs.

 

Chop eggs and egg whites into bite-size pieces. Place eggs in a medium bowl and add chives, mayo, mustard, salt and pepper. 

 







Mix until blended.

 

This recipe yields about 1/2c per serving.  For the sake of this blog I grabbed a couple of wheat crackers and had it as a snack. The next day I took some and had a sandwich.  I really enjoyed it and hope you do as well. Remember to come back and comment and tell everyone how you liked it.

 

WW Points Plus Value: 3 



Baked Pork Roast

First and foremost let me just apologize for not posting the last 2 weeks.  I was having technical difficulties uploading pictures to this site, BUT it looks like everything is back in working order so I'll be working on a couple of recipes tonight to make up for the last few weeks! 

Now on to the food YAY!  This meal is as easy as opening a package and sticking it in the oven.  During the week using the crock pot isn't really an option for me. My husband and I are both gone 10+ hours a day and I'm just not comfortable leaving the crock pot on that long without anyone checking on it.  I have this fear of my house burning down or something lol.  So, I figured I'd try a pork roast in the oven.  Turns out, that works perfectly. 

What you need:

1 Pork Roast - they sell preseasoned ones at Walmart which is what I use. This one was the onion garlic flavor. 
1 pkg red potatoes
1/2 pkg baby carrots
1/4c water

 

What you do:

First, Pre-heat oven to 350*

Next, place line a baking dish with tin foil and place the pork roast in the dish. I do this so that the cleanup is easier.

 

Next, place the potatoes, carrots, and water in the dish.

 

Bake for 1hr and 10 minutes.  Check roast with a meat thermometer to the temperature stated on the package.

 

When the roast is done I take it out of the pan and slice it on a large plate.  Trust me, you will thank me later when you go to clean up and don't have roasted pork stuck to the sides of your pan lol.

 

I hope you all enjoy this recipe.  Remember to come back and comment and let everyone know what you thought!!



 



Vegetarian Chili

With it being soup and chili season, I thought it might be nice to post a chili recipe that is a little different and lightened up.  This is a Weight Watchers recipe call Quick Vegetarian Chili.  This dish takes about 15 minutes to make.  It's great for those cold nights that you just want to curl up with a hot bowl of chili and watch some TV under the blankets!  The only thing I would do a little differently next time is add a little cumin. I think this dish is tasty but it's missing the cumin flavor from a traditional chili, so I'd recommend adding that. 

Here's What You Need
1 tsp canola oil
1 medium size clove of garlic, minced
14 1/2 oz can stewed tomatoes
15 oz can kidney beans, drained, rinsed
1 can yellow corn, drained
15 oz canned tomato sauce
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp red pepper flakes (I don't like that much spice so I omitted this in my version)
1/4 cup dehydrated onion flakes
1/4 tsp black pepper
1 Tbsp fat free shredded cheddar cheese (1 Tbsp for each serving)

Here's What You Do
First, heat canola oil in pan (at medium heat) and then add garlic.  Heat, stirring constantly for 2 minutes. (I suggest using a heavy bottom pan so that the chili is less likely to burn and stick to the pan)

Next, add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onions, black pepper, and if you choose to add cumin do that now as well (1/4 tsp). Stir well.

 

Turn heat to high and let the chili come to a simmer.  Simmer, stirring frequently, for 5-10 minutes until flavors are blended.  

 

 

Finally, spoon 1 1/4cups into a bowl, top with cheese and serve!

 

 

 

Hope you all enjoy! Don't forget to come back and comment and let everyone know how you liked it. 

 

Weight Watchers Points Plus Value: 8 (1 1/4c serving size; 1 Tbsp cheese)



 

Chocolate, Cranberry, Almond Wonton

I have been trying to think of a good tasty treat to post for ya'll that wasn't full of fat and calories and, I have finally found one!!!  Dessert wontons!! Who would have thought!!!  These are pretty easy and are really good!  Having a food processor would most def make life easier for these but I don't own one (YET) so I improvised and used the chop setting on my blender.  Hope ya'll enjoy!

What You Need:
1/2 cup semisweet chocolate chips, chopped
1/4 cup dried cranberries, chopped
1/4 cup toasted almonds, chopped
Wonton Wrappers
Powdered Sugar

Here's How You Do It:
First, pre-heat oven to 425*.
Meanwhile, chop chocolate chips, cranberries, and almonds and put them in a medium sized bowl.

Next, cover a cookie sheet with tin foil and spray with nonstick spray (lightly... that stuff does have calories!) Place wonton wrapper on cookie sheet and fill with 1/2 tsp of chocolate, cranberry, almond mixture.

 

Next, dip your fingertip in some water and wet the edges of the wrapper. Fold over one corner, into a triangle shape, and press the edges together to create a seal. 

 

 



Once you have filled all your wontons, place them in the oven for 5-7 minutes until golden brown. (this recipe should yield about 32 wontons, I chose to only make a handful this time and saved the extra to make later)

 

 

When they are finished just plate and sprinkle lightly with powdered sugar and enjoy!

 

 

Weight Watchers Points Plus Value: 1 point!!! YEP THAT'S RIGHT ONE!!!!  (serving size: 1 wonton)