Wednesday, March 2, 2011

Brunch Anyone?

On Sunday morning we had my in-laws over for breakfast. I needed to serve something relatively healthy (both me and The Big T8 are doing Weight Watchers), but also tasty. So, I modified 2 recipes, and they were actually quite yummy. I had the leftovers for dinner the other night, and added a 3 point English Muffin for more yumminess. Enjoy!

Spinach/Artichoke Egg Bake - 4 Points Plus
10 oz. box of  frozen chopped spinach (defrosted & squeezed free of moisture)
1 can artichoke hearts (drained and chopped)
1/2 onion - diced
16 oz. fat-free ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 cup egg whites
3 eggs
salt & pepper
1/2 tsp. garlic powder
- Combine all ingredients in bowl. Spray 9x13 baking dish w/ cooking spray. Spread mixture into dish, and smooth out. Bake in 375 degree oven for about 1 hour (or until set). Cool 10 minutes and Cut into 12 squares.

Breakfast Potato Casserole - 4 Points Plus
1 bag Ore-Ida Country Style Hash Browns (defrosted)
1 1/2 cups Shredded Reduced Fat Cheddar Cheese
1/2 cup Reduced Fat Sour Cream
1 cup Campbell's Healthy Request 98% Fat Free Cream of Chicken or Mushroom Soup
6 Strips Morning Star Farms Bacon Strips (diced)
- Combine all ingredients in bowl, except 1/2 cup cheddar cheese (reserve). Spray 9x13 baking dish w/ cooking spray. Spread potato mixture in pan, and smooth out. Sprinkle remaining cheese on top. Bake in 375 degree oven for about 45 minutes. Cool 10 minutes and cut into 12 squares.