Hash Brown Egg White Nests
Gina’s Weight Watcher Recipes
- olive oil spray
- 1/2 cup minced onion
- 1 cup shredded potatoes, Simply Potatoes
- dash of garlic powder
- salt and pepper to taste
- 1 cup egg whites or egg beaters, beaten
- 2 tbsp diced onions
- 1/4 cup diced bell peppers
- 0.8 oz reduced fat swiss, chopped
- 1 oz turkey ham, diced
- dash of garlic powder
- salt and pepper to taste
- Preheat oven to 375°. Lightly spray a muffin tin with oil spray.
- Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper.
- Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.
- Bake 35 minutes or until golden brown and edges are crispy.
- While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.
- Remove nests from the oven when golden brown.
- Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.
Makes three servings of two “muffins” each. 134 Calories per serving.
Fat: 1.8g / Carb: 15.3g (Fiber: 1.8g/ sugar .6g)/ Protein: 13.2 g
If you have any trouble following the directions, I encourage you to check out the original page, which has more pictures.
This Persimmon Pear Cake is a nice twist on the traditional pumpkin bread. It’s denser than cake, which is why you don’t need icing. Peel, cube and cook persimmons and pears in a small pot on the stove (add a bit of butter and water to get it simmering). Mash it up until you get about 1 cup of puree (depending on the size of the fruits, you may need another persimmon or pear). Combine this fruit mixture with all the other ingredients and bake in a round spring form pan. A light drizzle of honey, plus nuts if you like… and serve it warm!
Photos and Illustrations © Erin Gleeson
With so many winter root vegetables in season, why not roast them up and throw them on a pizza!? Golden beets are a stunner if you can find them. Get some pre-made whole wheat dough at the market if you don’t have time to make your own. I like to mix some tomato sauce with ricotta for a ‘sauce-cheese-combo’ that’s lower on the guilt scale. Roast the veggies on their own first for extra crispiness.
I think my favorite cold weather dish is roasted brussel sprouts. I love it when the skins that fall off get all crunchy and the insides get soft. You can really add anything to them! As this dish roasts, the golden raisins get kind of carmelized and the kielbasa gets browned (btw- Trader Joe’s has some great turkey kielbasa that’s preservative & antibiotic free).
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