Lighter Eggs Benedict With "Hollandaise" Sauce Recipe, Perfect for Mother's Day

Eggs benedict, with its fabulously tangy hollandaise sauce, is classic brunch fare -- especially when celebrating special occasions, like Mother's Day. (Duh.) But did you know that the heavy restaurant version, where the sauce is full of butter and egg yolks, can typically be loaded with anywhere between 30 and 60 grams of fat? And while it may taste delicious, no one really needs two sticks of butter for brunch, even if it's your holiday. But let your waistlines fear not: I found a lightened-up version from the Kitchn blog that tastes just as good as the original, but has health subs a whole-grain English muffin, turkey bacon, added veggies and lighter hollandaise sauce. #NomNom!

INGREDIENTS:

For the Base:

8 slices smoked turkey bacon4 whole wheat English muffins, split in half2 tablespoons butter, softened (optional)2 teaspoons white vinegar8 large eggs

For the "Hollandaise":

1/2 cup light mayonnaise 1/2 teaspoon Dijon mustard 4 teaspoons fresh lemon juice, or to taste2 tablespoons unsalted butterKosher salt and cayenne pepper, to taste

For Assembly:

2 cups spinach leaves8 thick tomato slices, thoroughly driedKosher salt and pepper, for garnishPaprika, for garnish

INSTRUCTIONS:

Preheat to 400°F. Line a large rimmed baking sheet with aluminum foil and arrange the bacon strips in a single layer. Cook on the middle rack for approximately 20-25 minutes, until the slices reach your desired crispness. (For Eggs Benedict, I like it a little less crispy than usual, so 20 minutes usually works for me.) Remove bacon to a paper towel-lined plate and discard foil.

Arrange the English muffin halves on a separate baking sheet. Cook until toasted and lightly golden, about 8-10 minutes. Spread with softened butter, if desired. Lower oven temp to 170° (or warming temperature). Hold English muffins and bacon until eggs are poached and ready to assemble.

While the bacon is cooking, fill a medium to large saucepan with 1-1/2 to 2 inches of water and 2 teaspoons white vinegar. Bring water to a boil and then reduce heat to medium-low; water should maintain a few small occasional bubbles. Crack each egg into a small dish (I use a small sake glass), partially submerge the dish in the pan, and tip the egg into water. Cook until the whites are set and opaque, but yolks are still runny, about 2 minutes. Remove each egg with a slotted spoon to a paper towel-lined plate. Trim any excess whites, if desired.

To make the mock hollandaise, whisk the mayonnaise, Dijon, and lemon juice. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper.

To assemble the Eggs Benedict, top each muffin half with a handful of spinach, followed by a tomato slice, a piece of bacon split in half, and a poached egg. Drizzle with hollandaise sauce. Sprinkle with additional salt, pepper, and paprika. Serve immediately. (Serves 4-6)

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Image Credit: Courtesy of the Kitchn

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recipe app?

Does anyone know of an app in which you can plug in your ingredients and it'll spit out nutritional value of the dish?

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Recipe of the Week: Greek Quinoa Salad

What's better than a fresh, flavorful salad in the Spring? A super-refreshing one that isn't the same ole' bowl of lettuce. This quinoa salad that I adapted from the Two Peas and Their Pod is bursting with bright, Greek-style flavors from all the fresh produce and creamy feta cheese. (And you guys know how good the Mediterranean Diet is for you, right?) Enjoy as a side with chicken or fish or enjoy a big bowl all on its own for a light, yet hearty lunch.

INGREDIENTS:

For the salad:

2 cups water1 cup quinoaPinch of salt1 cup grape tomatoes, halved1 cup chopped cucumber1/2 cup chopped celery1/2 cup sliced carrots1/3 cup pitted kalamata olives, halved1/4 cup diced red onion1/3 cup feta cheese1/3 cup chopped walnuts1 small avocado, dicedSalt and freshly ground black pepper, to taste

For the dressing:

1/4 cup olive oil3 tablespoons red wine vinegar1 teaspoon dried oregano1 tsp lemon zest

INSTRUCTIONS:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, celery, carrots, kalamata olives, red onion, walnuts, avocado and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano and lemon zest in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste. Serves 6.

RELATED LINKS:

Image Credit: Courtesy of Two Peas and Their Pod

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400 calorie lunch recipe

Looking for some 400 calorie or less lunch ideas I can take to work that doesn't require a lot of cooking any ideas - Christy

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Recipe of the Week: The Ultimate Grilled Cheese

Since today is National Grilled Cheese Day, I thought I would go to my favorite cheese peeps at Cabot to find the perfect recipe to celebrate accordingly. When I spotted this recipe, with its sharp cheddar and gala apple, I knew I'd found my ultimate grilled cheese. Bonus: It's only 480 calories. Enjoy one this weekend!

INGREDIENTS:

4 slices oatmeal bread1 tablespoon Cabot Salted Butter, softened2 tablespoons apple butter4 ounces Cabot New York Extra Sharp Cheddar, thinly sliced1 Gala apple, cored and thinly sliced

INSTRUCTIONS:

Spread one side of each bread slice with butter. Turn slices over and spread second side with apple butter. Place skillet over medium-low heat. While skillet is heating, top two bread slices with cheese and apple slices, then set remaining bread slices on top, butter-side-up. Place sandwiches in skillet and cook slowly, turning midway, until cheese is melted and bread is golden, reducing heat if sandwiches are browning too quickly. Makes 2 sandwiches.

RELATED LINKS:

The Tastiest Low-Cal Cheeses More Amazing Recipes Lose 10 Pounds by Summer!

Image Credit: Courtesy of Cabot

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Recipe of the Week: Easter Brunch Quiche

There's no doubt about it: We adore eggs on Easter (we even paint our nails like 'em) and quiche is the go-to classic brunch fare for Sunday morning. The egg base is the perfect blank canvas for whatever veggies, cheeses and other tasty seasonal flavors you feel like adding. This unique Food Network quiche recipe from our fave TV nutrition guru, Ellie Krieger, features slow cooked caramelized mushrooms, meaty mushrooms and sharp Gruyere cheese to create a delicious dish (that's actually good for you) in a snap.

Ingredients For the Crust:

Cooking spray3/4 cup rolled oats1/2 cup all-purpose flour1/4 teaspoon salt3 tablespoons cold, unsalted butter, cut into small pieces3 tablespoons cold, lowfat buttermilk

Ingredients For the Filling:

4 teaspoons olive oil1 large onion, sliced thinly into half moons8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 teaspoon dry mustard1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)3 large eggs3 egg whites1 cup evaporated fat-free milk (not condensed milk)2/3 cup grated Gruyere cheese (about 1-ounce)

Instructions:

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, egg whites and evaporated milk.Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

Nutritional facts per serving (Serving size: 1 wedge): Calories 270; Total Fat 14 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 14 g; Carb 24 g; Fiber 2 g; Cholesterol 125 mg; Sodium 430 mg

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Image Credit: Courtesy Food Network

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Recipe of the Week: Springtime Broccoli Slaw

I can't help but be stoked when I use this slaw to convert broccoli haters into total believers. After all, it's crunchy, tangy and refreshingly satisfying. You can find broccoli slaw in the bagged salad section of your grocery store. I took a cue from Paula Deen and the Food Network, lightening it up yet added a tangy vinaigrette, seeds and dried cranberries to round out the flavors. Serve with grilled chicken or fish for a delicious light meal.

Unbelievable Broccoli Slaw:

INGREDIENTS (for slaw):

1 (12-ounce) bag broccoli slaw1/2 cup roasted pumpkin seeds1/2 cup dried cranberries2 tbsp sesame seeds that have been toasted in a dry skillet until fragrant1/4 cup chopped green onions

INGREDIENTS (for vinaigrette):

3 tbsp canola oil1 tbsp sesame oil3 tbsp rice wine vinegar2 tbsp lower sodium soy sauce1 tbsp honey1 tbsp fresh lemon juiceSalt and pepper to taste

INSTRUCTIONS:

In a large bowl, combine the broccoli slaw, pumpkin seeds, dried cranberries, sesame seeds and green onions. Toss to combine and set aside. In a medium bowl, combine all vinaigrette ingredients and whisky until well mixed. Pour vinaigrette over slaw mixture and toss until it is evenly coated. Serve immediately. Makes 6 servings.

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Back In The Gym! Plus Bean Recipe Links

I’m back in the gym!

Expect more gym tweets, coming soon.

I did finally go back after my gym motivation post. Before going in I almost talked myself out of it because it felt weird after such a long break. Honestly I almost felt embarrassed, but when I walked in the owner asked about my mom and how things were and it didn’t feel weird at all.

I spent half an hour on the elliptical machine and then did some lower body work. I only have two weeks before snowboarding which isn’t much time but I can at least get my muscles to remember that they know how to work!

Two weeks til the trip. Less than that really. Have I mentioned that I CAN’T WAIT?

That’s really all I have for now. It’s dreary weather here and not much is going on to be honest…

So here are some interesting bean recipes I’m enjoying because we’ve been eating lots of beans lately!

Enjoy!

Related posts:

Creamy Avocado and Spinach Pasta RecipeMy Recipe For SuccessFriday Thoughts and LinksLinks, Art + Life, and I’m So Last MinuteYour Links And My Plans

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Berry-licious Cobbler – Recipe

So Yummy!

There is nothing my husband likes better than a cobbler.  He LOVES peach but also loves any kind of Red berry cobbler.  It is definitely a direct line to his heart.

While searching through Pinterest the other night, I came across this cobbler recipe.  It looked too easy not to try.

I was shopping at Wal-Mart the other day, (Yes, I know, I am not supposed to shop there) so I picked up the whopping 3 ingredients I needed to make this recipe.  Yep, you read right…only THREE ingredients.  I told you it was too easy!

It also takes a whopping THREE minutes to assemble.  It does take longer to bake but letting it sit in the oven and fill your house with good smells is the easy part!

At only 4 points plus for a nice size serving, it will cure your sweet tooth and won’t break the bank!  I topped ours with some fat free cool whip for an even better taste!

Feel free to use any kind of berry you like.  It doesn’t have to be mixed berry.  I bet peaches would even be delicious.  And…if you don’t want to eat Sugar Free cake mix, you can use regular, just adjust the Weight Watchers points plus.

I hope you enjoy this one as much as we did!

Weight Watchers Berry-licious Cobbler Recipe

Prep Time: 3 months, 3 minutes

Cook Time: 50 months, 50 minutes

Total Time: 53 months, 53 minutes

Yield: 12 servings

Serving Size: 1/12 at 4 Weight Watchers Points Plus per serving

Ingredients

1 box Sugar Free Yellow Cake Mix12 ounces Sprite Zero24 ounces Mixed Berries (Frozen)1 dollop Fat Free Cool WhipDirections

Pre-heat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray. Evenly distribute frozen berries in the bottom of the baking dish. Just spread them out so they cover the bottom of the dish. Sprinkle the entire box of cake mix evenly over the berries. Pour the can of sprite zero over the cake mix trying to get all of the cake mix moist. Bake for 50 minutes. Top with fat free cool whip and Enjoy! Top 10 Favorite Weight Watchers Recipe BlogsHealthy Banana Pudding – RecipeFrank’s Buffalo Crock Pot Chicken – RecipeHomemade Granola Bars – RecipeLow Fat Chocolate Cupcakes – Recipe

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Skinny Peanut Butter Pie – Recipe

  Me and my sister at her birthday dinner!

My sister and I have this thing for peanut butter desserts.  As in, we have a “thing” for them!

We L-O-V-E them!

So, when I saw that Skinny Taste had a new recipe for a Skinny No -Bake Peanut Butter Pie, I knew I had to try it.  Then, when I saw it contained Better ‘n Peanut Butter, I knew I would love it!

Not only did I have to try it but I had to make it for my sister.  We have to share these special moments!

Her birthday was last weekend so it was the perfect opportunity to make the pie for her.  The rest of the family was having ice cream sundaes and since Katherine and I are eating healthier, I knew this was the perfect dessert for her!

I stepped out on a limb and made the pie and let me just say — It was delicious!

If you love peanut butter and cool whip and pie crust and fast desserts, this one is for you!

Skinny Peanut Butter Pie

Each slice is 5 Weight Watchers points plus

Yield: 10 slices

Ingredients

5 ounces Reduced Fat Cream Cheese – softened1/2 cup Confectioners Sugar1/3 cup Better n Peanut Butter (or PB2)8 ounces Fat Free Frozen Whipped Topping1 pie crust Reduced Fat Graham Cracker Pie Crust3 tablespoons Hersheys SyrupDirections

Beat cream cheese and confectioners sugar together in a medium bowl. Spray your 1/3 cup measurer with non-stick spray. Measure out Better n PB and add to mixture beating until smooth. Fold in whipped topping. Pour mixture into graham cracker pie shell, cover and refrigerate until firm (at least 4 hrs) Drizzle with chocolate syrup before serving. Enjoy every delicious bite! Photo from Skinnytaste.com

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