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myhealthyvegas corn fritters

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Any zero point WW food is golden in my opinion!   I really like corn and forget to use it.  These fritters are airy and a little more technical than I normally do.  But good all the same!

 

In a large bowl add the corn, sweet peppers and onion.

Beat the egg whites into stiff points.

Gently fold in the egg whites into the corn mixture.

Generously spray skillet with non stick spray.  Drop a serving spoon of mixture into heated skillet. Do not press down with spatula.  Let the fritters be airy.

Cook about 3 mins. each side.


myhealthyvegas corn fritters
 
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Airy corn fritters with zero WW blue points
MyHealthyVegas:
Serves: 12
Ingredients
  • 1 can corn, low sodium
  • 2 tbsp flour
  • 3 large eggs separated
  • ⅓ cup diced scallions
  • ⅓ cup chopped sweet peppers
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
Instructions
  1. Separate egg yolks from whites
  2. Beat egg whites into firm peaks
  3. Drain corn and add to medium mixing bowl
  4. Add egg yolks, flour, onions, peppers and spices to corn; mix well
  5. Fold in egg whites
  6. Heat skillet to high temp , then back down to medium, spray well with nonstick spray
  7. Drop serving spoon size mixed batter into skillet, do not press down with spatula
  8. Cook on each side 3 mins
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MyHealthyVegas Asparagus Mushroom Bacon Quiche

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I am traditionally not a big egg fan.  When I was traveling in Macau years ago, I found that I really liked the mini quiches that were available at the Starbucks in the Wynn Macau.   I had probably never eaten an egg until then let alone a quiche.

I tend to cook on the weekend for the entire week.   A quiche is a simple breakfast item that I can make ahead and then reheat a serving for breakfast in the convection oven.  This recipe takes a long time to bake and it makes up 8 servings.

MyHealthyVegas Asparagus Mushroom Bacon Quiche
 
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MyHealthyVegas:
Serves: 8 servings
Ingredients
  • 1 refrigerated Pillsbury pie crust (1 crust = ½ of 15 oz pkg)
  • Pam nonstick Butter Cooking Spray
  • 2 cups coarsely chopped mushrooms
  • ½ cup chopped asparagus spears
  • 6 large green onions slices (white and green portions) (approx. ¼ c)
  • 8 slices fully cooked JennyO turkey bacon, crumbled
  • 10 oz Egg Beaters® Original
  • ½ cup 2% milk
  • 4 oz reduce fat feta cheese crumbles
  • dash each of nutmeg, thyme leaves, and ground black pepper
Instructions
  1. Preheat oven to 350°F. Unroll crust and place in 9¬-inch white ceramic quiche plate; pierce crust with fork. Bake 15 to 20 minutes or until light golden brown. Remove from oven and set aside.
  2. Spray large skillet with Pam and heat over medium heat. Add mushrooms and onion; saute 3 minutes, add asparagus, dash or so of Thyme and heat 2 more minutes. Remove from heat; set aside. (Drain veggies if lots of moisture.)
  3. Combine bacon, Egg Beaters, milk, cheese, dash of nutmeg and pepper in large mixing bowl. Stir in veggie mixture. Pour into baked crust. Bake 75 to 90 minutes or until knife inserted near center comes out clean.
  4. Cool 10 minutes on wire rack. Cut into wedges; serve immediately or allow it to cool further and store in the refrigerator for up to 1 week.
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MyHealthyVegas Breakfast Casserole

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This is a staple in my house.  I change the balance of ingredients and level of spice quite often.   Lean ground pork is a nice alternative to turkey bacon.

In a large bowl, add crumbled bacon, scallions, shallot, green chiles, Egg Beaters®, yogurt, sour cream, and seasonings. Mix well.

I prefer to layer my ingredients a couple of times.  I pour 1/2 mixture into baking dish. Spread evenly.

Top with 1/2 of the bag of hash browns.

Next, top with all of the shredded cheese.

Then layer on hash browns. Push the potatoes down into the mixture using a spatula till you see mixture coming through evenly across the top.  Top of potatoes should slightly moist.

Bake, serve and enjoy!


MyHealthyVegas Breakfast Casserole
 
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This is a staple in my house. I change the balance of ingredients and level of spice quite often. Lean ground pork is a nice alternative to turkey bacon.
MyHealthyVegas:
Serves: 6 servings
Ingredients
  • 12 slices crispy cooked Jenni-O® turkey bacon strips
  • 3 scallions, finely chopped (use both white and green portions)
  • 1 medium shallot, finely diced
  • 4 oz can of Ortega® fire roasted diced chiles (mild or hot)
  • ¾ cup Egg Beaters® (3 egg equivalent)
  • 1 cup plain Chobani® Greek non-fat yogurt
  • ½ cup Daisy® lite sour cream
  • ⅛ teaspoon black pepper
  • ¼ teaspoon Mrs. Dash® Southwest Chipotle seasoning
  • ½ cup shredded low-fat Mexican blend cheese
  • 1 -20 oz package Simply Potatoes®, shredded hash browns
  • Pam® olive oil cooking spray
Instructions
  1. Preheat oven to 350 degrees. Coat 8 x 10 inch Pyrex® baking dish with cooking spray.
  2. Cook bacon in microwave using paper towels to soak up fat. Take two paper towels, un-separated. Place 6 bacon strips on one paper, then fold the other over top. Cook in microwave for 4 minutes and 45 seconds until well done and crispy. Repeat with 6 remaining bacon strips. Crumble cooked strips on clean paper towel and set aside.
  3. In a large bowl, add crumbled bacon, scallions, shallot, green chiles, Egg Beaters®, yogurt, sour cream, and seasonings. Mix well.
  4. Pour mixture into baking dish. Spread evenly. Next, top with shredded cheese and then layer on hash browns. Push the potatoes down into the mixture using a spatula till you see mixture coming through evenly across the top. Top of potatoes should slightly moist.
  5. Cover casserole with foil and bake in oven for 30 minutes. Remove cover and bake an additional 30 minutes. If your Pyrex® dish is safe for this, to crisp the hash browns, place under broiler for 2-3 minutes until golden brown. (I crisp single servings individually.)
  6. Remove from oven and let set for 10 minutes to set. Cut into 6 slices.
Notes
This casserole can be refrigerated and reheated. I cook up a batch and eat it for breakfast all week. Tastes yummy every day! Just re-heat it under a low broiler for 9-10 min in a broiler safe pan or cookie sheet.

Weight Watcher® Disclaimer: I calculate nutritional facts and PointsPlus Values for all my recipes for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS and Points Plus trademarks.

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: This recipe was found on one of my favorite foodie links SkinnyKitchen.com. I adapted the recipe for Skinny Hash Browns, Bacon and Eggs Breakfast Casserole to suit my tastes.
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MyHealthyVegas’s spin on Overnight Oats

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Overnight Oats

I decided to give instant oats a try.  I see them on everyone’s food blog so why not.   After researching many recipes it came down to preference.

Do you like your oatmeal thick or do you add milk to thin it out a bit?   I prefer thick oats so I opted to use greek yogurt for mine.   I did learn an important tip that while the oat to liquid ratio should be 1:1.  It is actually better to add just a little more liquid.

After a quick trip to the craft store to get a couple of mason jars I was ready to give this a try.

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