Egg-xellent Weight Watchers

Updated 5 years ago

Now that the Easter bunny has come and gone you could be left with a lot of eggs!Don’t throw them away because you think they’re a threat to your goal of eating more healthfully! Finally egg discrimination days are over and the timing couldn’t be better. They’re inexpensive, make a fabulous main meal and are getting the health reputation they deserve.Contrary to popular belief, eggs are not bad for you. Each one contains just 75 calories, provides 13 essential nutrients and is an excellent source of high-quality protein. The whites do not contain any fat and while the yolks do contain a high amount of dietary cholesterol, that is not the type of cholesterol normally associated with heart disease.Recipes for the website:Egg Salad SandwichesPOINTS® Value: 5Servings: 2Preparation Time: 10 minCooking Time: 0 minLevel of Difficulty: EasyThis egg salad cuts the fat content, not the flavor, by using spiced-up, fat-free mayonnaise and just two yolks of the four eggs.Ingredients 4 large egg white(s), hard-boiled and chopped 2 large egg yolk(s), hard-boiled and chopped 2 1/2 tbsp fat-free mayonnaise 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1 1/2 tbsp parsley, or dill, chopped 1 tsp Dijon mustard 1 1/2 tbsp red onion(s) 4 slice(s) pumpernickel bread 4 piece(s) lettuceInstructions * In a bowl, combine egg whites and yolks, mayonnaise, salt,pepper, parsley, mustard and onion. * Divide salad between 2 slices of bread, top each with twolettuce leaves and cover each with second slice of bread.Broccoli and Cheddar QuichePOINTS® Value: 5Servings: 8Preparation Time: 20 minCooking Time: 45 minLevel of Difficulty: EasyIngredients 6 oz pie crust, 9-inch, refrigerated 2 tsp olive oil 1/2 cup(s) red onion(s), chopped 1 1/4 cup(s) part-skim ricotta cheese 1 cup(s) low-fat shredded cheddar cheese 1 large egg(s) 2 large egg white(s) 1 tbsp Dijon mustard 1 tsp dried oregano 1/2 tsp table salt, or more to taste 1/4 tsp black pepper, freshly ground, or more to taste 10 oz frozen chopped broccoli, thawed and well-drained 1 tbsp grated Parmesan cheeseInstructions * Preheat oven to 375ºF. Press pie crust into bottom and up sidesof a 9-inch, removable-bottom tart pan or a 9-inch pie pan:refrigerate until ready to use. * To make filling, heat oil in a small skillet over medium heat.Add onion and sauté until soft, about 3 minutes. Transfer onion to alarge bowl and add ricotta cheese, cheddar cheese, egg, egg whites,mustard, oregano, salt and pepper: mix well and fold in broccoli.Spoon mixture into prepared crust and level surface with a woodenspoon: sprinkle with Parmesan cheese. * Bake until a knife inserted near center comes out clean, about35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.Yields 1 piece per serving.Notes * Not a broccoli fan? Substitute spinach in its place.


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