Just call me Martha

I had quite a productive “cooking” weekend.  Sometimes I get into these moods where I feel like trying something new and I cook, cook, cook!  

I was in the mood for breakfast-type foods so I figured I’d give it a shot.  Below are two delicious, mouth watering and “Heather Proof” (easy) weight watcher recipes that I found via Weight Watchers and Pinterest.  

 *I will post the Pasta Fagioli recipe soon!

Weight Watchers Veggie Frittata, Mama Style

2 points
Prep (for me): 30 mins
Cook: 24 mins
Total: 54 mins (well worth it though) 
Serves: 12

  • 1/2 lb (half bag) frozen hash brown potatoes
  • 1 1/4 cup of egg substitute 
  • 1 1/2 tablespoon of fat-free milk
  • 1/2 cup broccoli, chopped
  • 1/4 cup of red pepper, fresh, chopped
  • 1/4 cup chives, fresh, chopped
  • 1/4 cup parsley, fresh, chopped
  • 5 slices cooked turkey bacon, cooked and finely chopped
  • ½ cup low-fat shredded cheddar cheese

Do this:

Preheat oven to 350, coat a 12 cup muffin pan.
Cook hash browns as directed on bag (in skillet with cooking oil,  4-7 mins. then flip)

Meanwhile, make the filling: In a medium bowl combine: egg substitute, milk, peppers, onion, chives, broccoli, parsley, bacon and cheese, mix until well blended.

So colorful!

  1. Remove the potatoes from skillet and allow to cool.  Then create a “mini pie crust,” lining (no more than 1/2 inch thick) the bottom of each muffin cup.  
  2. Pour ¼ of the mixture into the center of each muffin cup.
  3. I topped-off some of them with some extra cheese
  4. Put in oven and bake until muffins are not “runny” (like a cake).   About 20- 25 mins.  (It took me 24 mins.)  

Once removed from oven, allow to cool for five minutes. (muffins will shrink just a bit). 

ENJOY!  I was so super impressed; they taste delish!  Bon appetite! 

*I combined these to recipes to create my own:

Ricotta and Broccoli Frittata Recipe, with Bacon 

Weight Watchers Individual Ham, Cheese, and Veggie Frittatas

I haven’t mastered how to not have a messy kitchen while cooking.

Banana Chocolate Chip Muffins!
4 points, 3 points without Choc. chips

Prep (for me): 20 mins
Cook: 24 mins
Total: 44 mins 
Serves: 12 + muffins ( I used a 12 cup muffin tin and 10 of a 24 cup muffin tin- I made some minis.)

5 TBS of unsalted butter-softened
1/2 cup sugar
1 large egg, raw
1 tsp of Vanilla extract
2 cups of white flour
2 tsp of baking powder
1 tsp baking soda
1/4 cup of low-fat milk
4 medium bananas, ripe, mashed
1/2 cup of semisweet chocolate chips

Do This:
Preheat oven to 350 degrees.  Spray muffin tins with cooking spray or use liners.

Place sugar and butter in a large blow; cream with electric mixer until light and fluffy.  Add egg and vanilla; beat until thoroughly mixed.

In another large bowl, mix together flour, baking powder and baking soda.  Add half of flour mixture to butter mixture; beat well with mixer.  Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas and chocolate chips.

Spoon batter into muffin cups about 3/4 full.  Bake until muffins start to brown and a tester inserted in center of muffin comes out clean(like a cake), 25-30 mins ( took me 29 mins).

Before going into the oven.

Allow muffins to cool for about five minutes before enjoying!!

not too messy

Please feel free to leave any recipe suggestions or questions.  I’d love to hear from you  🙂

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