We will be celebrating Independence Day tomorrow with a fun barbeque so I am sure I will be posting about that soon.
I do have to brag that I have a pork shoulder in the crockpot right now so our house smells like pulled pork. Mmmmmm.
Broccoli and Cheese Mini Egg Omelets
These were yummy. And very low Points Plus! I often make breakfast for dinner (Brinner) and once in a while like to make something other than the standard pancakes, bacon and eggs.
Take a look at all that food! Two mini omelets, two pieces of bacon, a low fat cranberry orange muffin and fruit salad. All that food was only 9 Points Plus! And I was stuffed.
The recipe for this says you can pop these little guys in the freezer once they are done cooking, but our's didn't make it to the freezer. Instead, I left them in the fridge and had some for breakfast the following days. They were perfect and filled me up along with my morning smoothie.
Angel Hair Pasta with Scallops and Tomatoes
Notice the trend with all the SkinnyTaste recipes? I can't help it! They are all so delicious!
Of course my finished product NEVER looks as good as her's but it doesn't matter.
I love pasta in any form and of course, loved this one too. I liked the use of the bay scallops since they are tiny and quick to cook. I wish I could say my kids loved this but they are picky eaters, so they didn't even try it. Jason and I loved it though so I will be making it again. Since it was so fast to make, it certainly is a great addition to a weeknight meal.
Pineapple Popsicles
Want to hear about the easiest popsicle recipe ever? I didn't even use a recipe. I made this up and it was super simple. I took some chunked up pineapple from a fresh pineapple. Threw that in my blender and added a tiny bit of water. Blend, blend, blend. Pour into popsicle molds and froze.
I am new to the quinoa bandwagon but I am slowly adding it to our grain rotation. My favorite way to cook it is by simmering it on the stove. I again don't use a recipe but have made a variation of this a few times:
1. Saute some onion and red pepper in a bit of olive oil until softened. Set aside.
2. Combine 1 cup of quinoa and 2 cups of chicken broth and water in a pan. Bring to a boil.
3. Cover, reduce heat to a simmer and allow all the liquid to evaporate - 20 to 25 minutes.S
4. When the quinoa is cooked, add the onion and pepper mix. Add a pinch of red pepper flakes, salt, and a pinch of thyme. Stir to combine.
I have added frozen peas in with the quinoa while it's cooking as well. You can also add herbs, spices or any veggies you like.
This isn't really called Spinach Pie but I named it that since it doesn't really seem like a quiche to me. It's a Weight Watchers recipe and actually called Broccoli and Cheddar Quiche.
I loved the creaminess of this recipe, as well as how easy it was. We often love breakfast for dinner and this was a nice change from our standard pancakes. Hey, I think I said the same thing above. The kids didn't really care for this, but oh well. They are picky. I can't gauge a recipe on their tastes.
Stuffed shells might be one of my favorite recipes of all time. As a kid, if we would go over to my mom's friend Kathy's house, I would request she make her famous stuffed shells. I was thrilled to find a recipe that would fit in with Weight Watchers.
This recipe took quite a bit of prep work. It was delicious but I probably won't make it again. It took too much time for my busy weeknight meals. Maybe on the weekend, but Jason didn't love it (hater). He doesn't care for meals that don't contain a lot of meat (see recipe title doofus) so he complained he was still hungry.
There was quite a bit of the sauce leftover so I served it on pasta later that week. Yay for using up leftovers!
That is about it for now. I am planning on making some fun, new and yummy recipes the next couple of weeks so I will be sure and blog about them.
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