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Cauliflower Crust Pizza

Cauliflower Crust Pizza

Today is definitely one of those Mondays for me. Stayed up a little too late last night and now can’t seem to snap to attention. Hopefully the coffee will help. Now on to the pizza. There have been lots of cauliflower crust pizza recipes popping up all over the place and I have been wanting to try one after the success of the cauliflower rice and Creamy Cheesy Cauliflower Mash, but I have noticed that most of them have a ton of cheese, usually a cup. In my opinion all though this probably tastes great, it defeats the purpose to some extent because you add so many fat and calories from the cheese. After experimenting a bit, I found I was able to get a pretty crispy crust using just 1/4 cheese and a whole egg. Also just a quick note, I tried it with egg whites and it didn’t really work and nonfat cheese didn’t really work either. I topped mine with an additional 1/4 cup cheese (2 points),1 oz of pepperoni (4 points), sliced tomatoes, peppers, and onions. For half the pizza that added 3 points, or 6 points total for 1/2 the recipe.

Cauliflower Crust Pizza
Servings: 2
Serving Size: 1/2 pizza
Nutritional Info: 122.8 calories, 6.7g of fat, 5.4g carbohydrates, 2.5g dietary fiber, 10.7g of protein
Weight Watchers® PointsPlus®: 3 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Friday Five: An Extraordinary Egg

Friday Five:  An Extraordinary Egg

I heart eggs. For breakfast, lunch, dinner – it doesn’t matter. You will almost always find a couple dozen eggs in my fridge and usually a bowl or boiled eggs for snacks and salads. Packed with protein and incredibly versatile, they can be turned into almost anything. They are almost magical. Hmm, magical eggs, maybe that’s a bit too far. Want to make them really special? I just ordered some of these adorable egg molds, fish, airplane, and flower shaped eggs, bring ‘em on.

And if you allow me a moment of digression, it will come back to eggs I think. Let’s see if this works out.

I have a mild, well severe, obsession with children’s books. I love the pictures, the messages, and the way they can change my mood in 15 minutes. Try it. A good children’s book can free you of any funk, it is magical like eggs. As a kid, I constantly read Frederick and The Hungry Thing, you could tell if you saw them today, virtually falling apart. I refuse to buy new ones because these ones were passed to me and they feel like family. Today I am still reading lots of Leo Leonni who wrote Federick, I love his art and stories, and one of my other favorites is his story An Extraordinary Egg. It’s adorable. Two frogs find a shiny white egg, care for it hoping for a chicken, and then when a lizard is born they still think it’s a chicken because they have never seen either. I highly recommend it for yourself or any children in your life. See we made it back to eggs. Well, kind of.

1. Quiche Cupcakes, 1 weight watchers points plus
These are almost always in my fridge. At one point a piece they are a terrific snack and make a great meal with a salad or side dish. They are easier to make then they look and can be whipped up in about 15 minutes or less. Experiment with different veggies and cheese. I am also told these freeze well and can be popped into the microwave for a quick breakfast on the go.

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Egg Drop Soup

Egg Drop Soup

Even though summer is fast approaching and it is finally getting warm, I still love to eat soup. There is just something special about curling up with a bowl of soup that I don’t want to have to give up. Not only that, soup is a secret weapon for me when I am trying to lose weight. A bowl of low point soup before a meal or as a snack keeps me on track. This recipe for egg drop soup is a delicious, summer soup and a great alternative to traditional veggie soups many of us are used to on Weight Watchers. It is incredibly simple to make and only gets better the next day.

Egg Drop Soup
Servings: 8
Serving Size: 1 cup
Nutritional Info: 35.2 calories, 2.4g of fat, 1.4g carbohydrates, .4g dietary fiber, 2.9g of protein
Weight Watchers® PointsPlus®: 1 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Skinny Chicken Piccata

Skinny Chicken Piccata

I have always had a little bit of a love, hate relationship with Chicken Piccata. I think it’s the capers. As a kid, I was on the “hate” side of our relationship, which was rare for me since I was the type of kid who would fight my Dad for the last sardine and almost cry when I had to order off the kids menu. Honestly, I would fight for the last sardine. That’s weird.

Then as I got a little older I began to love chicken piccata – the lemons, capers, and buttery sauce. Delicious. Until I started working at a restaurant that served chicken piccata and endlessly had to try to explain to people what capers were. This is a challenge for a fifteen year old. “Umm, green, salty pea type things” was my answer most of the time I think, and usually didn’t satisfy the customer.

But now, I am back on the bandwagon. I love the flavors of Chicken Piccata and surprisingly it wasn’t too hard to lighten up. If you use a little less butter and oil you can get almost the same flavors without all the fat and calories. I didn’t use white wine in my Chicken Piccata, but you could easily substitute 1/2 cup of white wine for 1/2 cup of the chicken broth. It makes a perfect, quick meal.

Skinny Chicken Piccata
Servings: 4
Serving Size: 1 chicken breast with 2 tbsp sauce
Nutritional Info: 234.6 calories, 8.4g of fat, 13.9g carbohydrates, .4g dietary fiber, 25.2g of protein
Weight Watchers® PointsPlus®: 6 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Friday Five: Pop, Pop, Popcorn

So here’s the thing. It’s a little hard to admit. I think I have developed a bit of an addiction this past week. It’s involved lots of popcorn, a glass of wine or two, and countless episodes of True Blood. Literally, I have spent every night this week eating popcorn, sometimes for dinner, and watching True Blood. I never thought I could get behind anything with vampires but have found myself completely addicted. I guess it could be worse, although I definitely need to stop staying up past my bedtime and falling asleep with my computer still on. It isn’t a pretty scene. But here is the fun part – the popcorn – all different types of popcorn – salty, sweet, and delicious.

Also, on a random note, is anyone else out there subscribed to Birchbox? My friend got me a gift subscription and it is completely amazing. Fun, new beauty products in the mail every month for only $10. I’m in.

Oh and back to the popcorn. I make mine homemade in the microwave using this fabulous little Nordic Microwave Popper. I recommend getting some kind of at home popcorn maker. The real stuff is so much better. Also, 1/4 cup of popcorn kernels makes about 8 cups of popcorn in my experience.

1. Peanut Butter Popcorn, 3 P+ per 2 cup serving
If you read my blog regularly, you know I am completely obsessed with PB2, mostly because I am crazy for peanut butter and need a replacement with less calories. For peanut butter popcorn there are two ways to make it. The easy way is just to sprinkle about 2 tbsp of PB2 over 8 cups of popcorn while it is still hot. For even more peanut butter taste, add 1 tbsp warmed coconut oil (or other oil) and 1 tbsp of PB2 to the bowl. Mix to coat all the corners. Pop the popcorn and then sprinkle 1 more tbsp of PB2 onto the popcorn. Delicious. This also works great with the chocolate peanut butter PB2 for chocolate peanut butter popcorn.

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Grilled Cheese and Roasted Tomato Chips

Grilled Cheese and Roasted Tomato Chips

While I was home last week, there were many conversations about food – our favorite meals from our grandmother, the best restaurants we had ever been too, and a random conversation about strange snacks we loved as kids. My brother had a strange affinity for pickles and peanut butter, my sister loved toast with peanut butter and bananas (yum!), and my love for Kraft American cheese toasted into a chip in the microwave. Literally I would take a piece of American cheese and microwave it for about 1 minute until it turned into a cheese chip, slightly pliable and delicious. You should try it. Honestly, run to the microwave, you will be amazed. I may have made one this morning, molded it into a taco shell, and dumped in scrambled eggs with salsa.

Today’s recipe is a twist on that microwaved cheese crisp I loved as a kid, updated with some delicious roasted tomatoes. I turned the Kraft Single into a crisp in the oven since baking it adds some delicious crispy brown edges. It is a delicious snack or appetizer and will remind you of grilled cheese and tomatoes. Also in full disclosure, today’s recipe was part of the FoodBuzz Tastemaker’s Program,* but I would never endorse any product on this blog that I didn’t love and to me nothing reminds me of childhood grilled cheeses more than Kraft cheese.

Grilled Cheese and Roasted Tomato Chips
Servings: 4
Serving Size: 2 cheese chips
Nutritional Info: 90 calories, 6g of fat, 2g carbohydrates, 1g dietary fiber, 8g of protein
Weight Watchers® PointsPlus®: 2 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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