Friday, February 4, 2011

Yummy (and Healthy) Recipe!!!

So it's another snow day here in Arkansas. Which, for a stay-at-home mom with a child under one (for one more week. Tear. My baby will be 1 a week from today...) it really is like any other day except I can't go anywhere which drives me BONKERS! Ugh. Anyway, I find that it is really hard to eat right as a stay at home mom, especially on snow days when there isn't anything else to do.

But I recently found a recipe for a Weight Watchers Eggs Florentine that is just too good and filling not to share. Now I haven't started WW. Yet. BUT my mom has lost over 100lbs. on WW and so I am very familiar with the principles behind the plan. I really like that it is all about portions and HOW to eat, as opposed to what to eat or pre-packaged food. So I plan on joining soon. But I have started trying out some new recipes that are WW or WW friendly, or could be made to be. And this one is a winner!!!

Yum, right?!?! And only 3 pts per serving!!!! So this plate only cost me 6 pts! So for the "cost" of a frozen lean cuisine, I got a hot, cheesy, filling homemade meal in like 10-15 minutes! Plus, I think I get extra credit for cooking and not just heating up. But that is another post.

So here is the recipe! If you try it, I hope you enjoy!!!

You will need:
4 large egg whites
1 tsp of water
1/8 tsp salt
1/8 tsp pepper
1 tsp red onion, finely minced
1 cup packed baby spinach leaves
2 slices of WW cheese singles (these have saved my diet plan!)
1 WW wheat english muffin, split and toasted. NOTE: I couldn't find the WW brand, so I got the Thomas 100 Calorie brand. Not sure if this impacted the points, but I don't think it would matter much as it is wheat and high fiber.

1. Combine egg whites, water, salt, and pepper in bowl and set aside. Do not whisk or beat.
2. Heat medium saute pan over medium-high heat and lightly coat with cooking spray (I like the kind made with olive oil). Add onion and saute until soft. Stir in spinach and continue cooking until spinach wilts. Add egg white mix and cook until egg whites are opaque. With large spatula, flip and cook other side (I am awful with eggs, so mine ended up being more scrambled. But still the same taste.) Combine the eggs and veggies, then cover with cheese slices. Let the cheese melt over the eggs and veggies. Divide with spatula and place on top of the muffin halves. I divided my eggs/veggies first and then added the cheese. I think this makes more sense. :)

The recipe came from a WW ad in the Feb/March edition of Taste of Home magazine, a subscription from my Nana as one of my Christmas gifts! Thank you Nana!!!

Bon Appetit!!!