Easy Omelete's

 Easy Omelets

By KATELUDWIG (Kathleen) on the WW Community 200+ Board

It isn't really a recipe. But I want to share a great idea for easy omelettes.

~Take a new ziplock bag, add either real eggs or egg beaters. No oil needed.
~Add any fresh veggies, cheese, or meats you like.
~Seal up the ziplock. If you do more then one omelette, get the writeable ziplocks so you can write your name on them.
~Then add the ziplocks to a large pot of boiling water.
~Boil the bags about 10min. You will know when the omelettes are done when you can take the ziplock bag and shake it and the omelette moves as one soild mass and leaves no residue on the inside of the bag. And all you have to do is just dump the bag onto a plate and enjoy!
Its great because you don't have to use any oil and there is no mess!

Peanut Butter Banana "Ice Cream"

Ingredients:

4 frozen bananas, chopped in small circles before freezing
3 tbsp Peanut butter
1 tsp Vanilla extract
2-3 tsp almond milk, as needed
chocolate chips, for topping

Directions:

Put bananas, peanut butter, and vanilla extract into food processor and process until it reaches an ice-cream-like consistency adding almond milk as needed.

Serve topped with chocolate chips!

This makes 4 servings and is only 3 plus points per serving before adding the chocolate chips!

*Adapted from http://brownvegan.com/imported-20110829144100/2012/6/18/peanut-butter-chocolate-chip-ice-cream.html

Parmesan Chicken Tenders

Ingredients:

3-4 Boneless, skinless chicken breasts (3 if large, 4 if medium)
1 Tsp. Paprika
1 Tsp. Salt
1/2 Tsp. Black pepper
1 Egg, beaten
1 T Butter (I use salted)
1 C All-Purpose flour
2 T Olive Oil
1/2 Finely grated parmesan cheese

Directions:

Trim any fat off chicken breasts and cut into 3-4 strips each. Place wax paper under and over the chicken and pound to tenderize. Be careful not to go overboard or the meat will tear.

In a pie pan combine paprika, salt, pepper, flour, and parmesan. Place the egg in a shallow bowl. Dip a chicken strip in the egg and coat on both sides. Let the egg run off a little until it stops dripping. Place the chicken into the flour mixture and coat thoroughly. Gently shake off excess coating and set aside. Do this to each chicken strip.

In a medium frying pan melt butter. Once butter is melted add the olive oil. Heat to medium or medium-high and once the oil is hot carefully place as many chicken strips as you can comfortably fit in the pan without touching. Keep an eye on the heat. You want it to fry hot and fast but not so hot it will burn. Turn chicken over when it's a nice golden brown on the first side.

When those are done you could place the first batch in a baking dish in the oven at 175 or 200 degrees to keep warm while you finish the others. Repeat with all the chicken strips.

If you're concerned that the chicken might not be done, cut into the biggest piece at its thickest point and make sure the juices are coming out clear. Enjoy!

In the recipe builder, a half of a breast (so two strips if you had cut it into four) come out as 7 points but it's really going to be a little less than that since much of the flour and olive oil are not actually consumed.

Serves 4-5 depending on serving size and breast size.

Homemade Italian Tomato Sauce

This is a time-consuming but great way to use all those tomatoes from the garden!

First, you're going to need quite a few tomatoes. It takes A LOT of tomatoes to turn into very much sauce. I would estimate that you need about 5-7 tomatoes (depending on their size) per person you're going to serve.

Ingredients:

25 Fresh tomatoes
2 Fresh garlic cloves
Your favorite italian seasoning, to taste (I like Sam's Club's Spicy Spaghetti Seasoning)

Directions:

Put a large pot of water on to boil. Fill a second large pot with ice cubes and water. Wash tomatoes and then place as many as will fit into the boiling water. Wait for 45-60 seconds and then transfer them to the ice water. After about 20-30 seconds in the ice water remove the tomatoes and peel the skins off. The skins should come off VERY easily. Repeat until all tomatoes have been skinned.

Next, cut the tomatoes into quarters. Remove seeds, rough parts, and any bruises. Squeeze the excess water out of the tomatoes and place into a colander to drain. Once drained then dice all of the tomatoes.

Place diced tomatoes into a pot, cover, and start cooking them low and slow. They will break down and turn into a sauce after a few hours. Once it's looking more like a sauce add the garlic and seasoning. Keep cooking until at desired consistency! If the sauce is too watery then take the lid off and let some of the water evaporate.

Serves 4

WHEAT CAKES

Well, I had to share my recipe that I did this morning because according to my 3 year old, it is "oh nummy.....dewishess mommy".......and that was plain....with absolutely nothing on it!  They are filling too.....didn't notice it while I was eating it, but now that I have been done I realized how full I am!  :)

Wheat Cakes (Pancakes or Waffles)

• 1 1/3 C. Whole Wheat Flour
• 3 t. Baking Powder
• 3 T. Sugar
• 3/4 t. Salt
• 3 Eggs
• 1 1/4 C. Milk
• 3 T. Unsalted Butter, Melted

Stir together dry ingredients.  Combine eggs and milk, then stir into dry ingredients along with melted butter, mixing only until blended.

For lighter cakes, eggs may be separated and stiffly beaten egg whites folded into batter just before baking.

Bake on lightly greased griddle until golden brown, then turn. 

Eat plain, as is or put fresh fruit and a touch of powdered sugar or however you want!


Makes 12 - 4 in pancakes at 3 PP a piece
-or-
Makes 5 (use the 3/4 measuring cup) - Waffles (I have a commercial waffle maker) at 7 PP a piece.

BIG BREAKFAST COOKIES

So......it is Saturday night again and we have early morning church and with our 3 little ones, sometimes it is really rushed to get breakfast in.  Well, I found a solution that works for all of us!  They got good reviews from my taste testers, so I wanted to share.  They are SO quick and easy to make, filling, big, and best of all......they taste good!!  We call them.....

Big Breakfast Cookies
Makes 13 Cookies at 7 PP each.

• 1 1/3 C. Brown Sugar, packed
• 1 6oz Yo-plait Original 99% Fat Free Yogurt (I used Blueberry)
•  1 1/2 t. Vanilla
• 1/2 C. Water
• 2 T. Cornstarch
• 3/4 t. Baking Soda
• 1/2 t. Salt
• 1/2 t. Cinnamon, ground
• 1/4 t. Cloves, ground
• 3/4 C. Whole Wheat Flour
• 3 C. Rolled Oats
• 1 C. Raisins
• 1 C. Grape Nuts

Preheat your oven to 350 degrees.

Blend the brown sugar, yogurt, vanilla, and water.

Fold in the remaining ingredients.  Your dough should be thick.

Use your 1/3 cup measuring cup (you will need to use a spoon to put the cookie dough in the measuring cup) and put the dough on the cookie sheet and flatten a little or alot....either way works.

Bake the cookies until they are browned and set when you touch them.....about 15 minutes.

Cool them on the baking sheets for 15 minutes before you take them off.

BANANA BREAD

Banana Bread
PP value depends on how you cut it and how many servings you have.  We sometimes make it a loaf and sometimes make it little cake pieces. 

• 1/2 C. Light Butter
• 1 C. Sugar
• 2 Eggs
• 2-3 Banana's
• 1/4 Milk
• 1 t. Lemon Juice
• 1 1/2 t. Baking Powder
• 1/2 t. Baking Soda
• 1/4 t. Salt

Cream butter and sugar.  Add eggs and beat.  Add bananas, milk and lemon juice.

Sift dry ingredients.  Blend the two mixtures. 

Bake in a well greased loaf pan or square pan for 1 hour at 350 degrees.  
 

Fresh TOMATO PIE

We were SO happy when this came out of the oven and tasted as good as it looked!!  You do want to eat it right away though......it will keep in the fridge, but we thought it tasted better fresh!

Fresh Tomato Pie

We cut it into 8 pie slices.

PP value depends on what ingredients you use.  (I figured it up at "full strength" for 10 PP a piece and "lightened up" at 5 PP a piece.)

• 2 C. Bisquick
• 2/3 C. Milk 
• 4 Tomatoes 
• Salt (to taste) 
• Pepper (to taste) 
• Chives 
• 1 C. Mayonnaise 
• 1 C. Shredded Cheddar Cheese

Combine biscuit mix with milk to form dough; pat into a greased pie plate.

Layer tomato slices; sprinkle on salt, pepper and chives.

Mix mayonnaise and cheese together in a separate mixing bowl; spread over the tomato slices.

Bake at 375 degrees for 40 minutes or until cheese crust is golden.

OLD FASHIONED OATMEAL COOKIES

I think cookies are one of my kiddos favorites because they get to clean up (lick) what's left!  We love making all different kinds of cookies, but today they wanted one they love.

Old Fashioned Oatmeal Cookies
2 PP per cookie; if you have 2 cookies it is 3 PP, 3 cookies it is 5 pp etc.
Makes 6 Dozen Cookies (I used my small Pampered Chef Scoop)

• 1 C. Raisins
• 1 C. Water
• 3/4 C. Light Butter
• 1 1/2 C. Sugar
• 2 Eggs
• 1 t. Vanilla
• 2 1/2 C. Flour
• 1 t. Soda
• 1 t. Salt
• 1 t. Cinnamon
• 1/2 t. Powder
• 1 t. Cloves
• 2 C. Oats

Simmer Raisins and water over medium heat until raisins are plump, about 15 minutes.  Drain raisins, reserving the liquid.  Add enough water to the reserved liquid to measure 1/2 cup.

Mix thoroughly butter, sugar, eggs and vanilla.  Stir in the reserved liquid.  Blend in the remaining ingredients.

Place on cookie sheet about 2 inches apart.  Bake at 400 degrees for 8-10 minutes, until light brown.  They are the most moist cookies I think.

POPOVER PANCAKE

So.....my kiddos are just as much into baking as I am, so we decided to try this recipe.  So quick and easy and we thought it was yummy!

Popover Pancake 

5 PP per Serving (we cut it into 8 pieces) 

1/2 C. White Flour

1/2 C. Whole Wheat Flour

1 C. Skim Milk

2 Eggs

1/2 C. Light Butter

3 T. Lemon Juice

4 t. - 4 T. Powdered Sugar (depends on your taste preference and the PP value remains the same.)

In a mixing bowl, beat together flour, milk and eggs until slightly lumpy. 

Then melt the butter in a 9x13 pan and pour the batter over the top. 

Bake at 350 for about 40 minutes until puffy.

Sprinkle the powdered sugar and the lemon juice over the pancake and return to the oven for 4 minutes.

Enjoy as is or with fresh fruit on top!  You could even put a little syrup if you want or dip in yogurt.

~R~ EGG SANDWICH

~R~ Egg Sandwich:
Makes 1 Sandwich for 6 PP

• 2 Slices of Sara Lee Delightful Bread
• 1 Egg, fried in Spray
• 1 Wedge of French Onion Laughing Cow
• 2 T Low Fat Mayonnaise (or to taste)
• 2 T Homemade Pico De Gallo (or to taste)

Just toast the bread and spread the mayo and LC cheese on it.  Cook your egg and put on your bread.  Top off with Pico and enjoy!