Saturday, September 24, 2011
My dad recently reminded me of this tasty low calorie treat. If I'm craving ice cream or something sweet at night, this will really hit the spot and satisfy my craving. Plus, it's really filling and you'll eat it slower because it's cold! These are so good, even strawberry haters (yes, they do exist, in my own house, actually) will gobble them right up.
15 frozen strawberries
1/2 cup Splenda (or sugar)
2 cups fat-free milk
Blend until smooth. Makes 4-5 cups. Weight Watchers Point Plus Value: 4 points for the whole batch. About 1 point per cup, depending on serving size.
Tuesday, September 20, 2011
Do you have zucchini at your house? Then you must make this recipe. It was so good, I made it for my family dinner one night, then made it for a girly lunch with the women in my extended family a couple days later. Everyone raved about it, from the non-zucchini lovers in my house, to my two-year-old, to my husband, and my grandma.
Another thing I have to say is this is the way to prepare zucchini as a side dish. No more of this steaming mushy stuff. Slice your zucchini very thinly, and cook it up with some onions and garlic in a little bit of butter and top it with salt and pepper. It was so good I couldn't stop picking at it with my fingers while I prepared the rest of it. I used one of those ginormous zucchinis that come from your garden, so I sliced it as thinly as I could, then cut the slices into quarters.
I simply bought two frozen pie crusts at the store (they came in a two pack) and found a pound of gruyere cheese at Costco. I used a deep dish pie crust, so I added an extra egg and a little more cheese than the original recipe.
adapted from Our Best Bites
1 deep dish frozen pie crust
1 lb. zucchini
1 Tbl. butter
1/2 c. chopped onion
3 cloves garlic (I used 3 tsp. prepared minced garlic)
1/2 Tbl. dijon mustard
1 1/2 tsp. dry oregano
1/8 - 1/4 tsp. red pepper flakes, depending on how much kick you want
8 oz. gruyere cheese
1/4 c. grated Parmesan cheese (or if you are out like me, I substituted the powdery stuff and it still tasted great)
Preheat oven to 375 degrees.
In a large skillet on the stove top, melt butter. Add onions and garlic and cook for about 1 minute, stirring frequently. Add sliced zucchini and add a sprinkle of salt (about 1/2 tsp.) and a few cracks of black pepper. Cook, stirring occasionally, for 3-4 minutes until zucchini is softened. Remove pan from heat and set aside.
In a separate bowl, lightly beat eggs. Add dijon mustard, oregano, and red pepper flakes. (You might want to use the lower end measurement for red pepper flakes for kids.) Whisk to combine, then gently stir in Gruyere cheese.
Add egg and cheese mixture to zucchini mixture and toss until combined. Place mixture in prepared pie crust and sprinkler Parmesan cheese on top.
Bake for 40-50 minutes or until center is set and top is lightly golden. Cool for at least 15 minutes before cutting. Can be served warm, at room temp, or even cold.
Edit: I would add that if you are using an old zucchini, remove the seeds. The first time I made it with a ginormous zucchini from the garden, and the seeds softened up just fine and blended into the quiche. The next time I made it, the zucchini was a little older and the seeds didn't soften up and you had to pick them out as you ate it.