Low Point (6 or less!) Archives -

Easy Beef Stir-Fry

Rachel — Sun, 19 Jan 2020 00:15:15 +0000

This post is sponsored by Kentucky Beef Council on behalf of the Beef Checkoff. The content, recipe, and opinions are my own.

How often do you make your own stir-fry at home?! It’s quick and easy to do plus a great alternative to your typical takeout. This Easy Beef Stir-Fry is made with tender beef and colorful veggies, all coated in a flavorful sauce full of garlic and ginger. It’s healthy and loaded with nutrients to keep you full and satisfied. As written the recipe is gluten-free, paleo, and Whole30 which makes it great for a variety of diets. One serving is 335 calories and 5 SmartPoints on all three MyWW plans.

Why Make Your Own Stir-Fry

I love making stir-fry at home because you have 100% control over your ingredients. Takeout doesn’t always use the best cuts of meat and it’s loaded with sodium, preservatives, and who knows what else! By making your own, you get to choose the best looking beef and you can customize the veggies based on preference or even just use up whatever you have hanging out in the fridge! Not to mention it’s way more economical – you’ll have plenty of leftovers for the week!

Is Stir-Fry Healthy?

YES! This particular recipe is super healthy. The base of the recipe is thinly sliced lean beef. I took a short cut and picked up a package of pre-sliced stir-fry meat from the grocery store. I spoke to the butcher who let me know it was sliced sirloin which is a great option for stir-fry. Beef is a nutrition powerhouse, containing tons of essential nutrients that we need to fuel our body. Did you know that on average, a 3-ounce serving of cooked beef contains:

175 calories
51% DV of Protein (helps preserve and build muscle)
41% DV of B12 and 24 % DV of B6 (helps maintain brain function and provides energy)
39% DV of Zinc (helps maintain a healthy immune system)
38% DV of Selenium (helps protect cells from damage)
25% DV of Niacin (supports energy production and metabolism)
20% DV of Phosphorous (helps build bones and teeth)
14% DV of Riboflavin (helps convert food into fuel)
14% DV of Iron (helps your body use oxygen)
13% DV of Choline (supports nervous system development)*

Not too shabby, eh? I know a lot of folks tend to shy away from beef when they are dieting but I make sure to incorporate it multiple times a week for the reasons above and not to mention that it’s simply delicious and satisfying. Beef helps me thrive by nourishing my body and supporting my healthy, busy lifestyle.

Our stir-fry is also loaded with lots of fresh veggies that we cook until perfectly crisp-tender which helps them retain a lot of the nutrients that could otherwise be lost and cooked off. They’re full of fiber and plenty of vitamins and minerals which even further ups the health-factor of this dish. Lastly, our sauce is made with simple, natural ingredients. It’s 100% clean – no funny business that you might get elsewhere!

What Kind of Beef To Use

As I mentioned before, I was able to take a shortcut with this recipe and pick up a package of pre-sliced stir-fry meat. My grocery store uses beef sirloin for this but if you are unable to find pre-sliced meat you can simply make your own! Beef sirloin and flank steak are both great options for stir-fry. To ensure that your beef is tender you’ll want to make sure you cut against the grain and make long, thin slices – about 1/4 inch thick.

How To Serve

Pair this stir-fry with whatever base fits your needs. I chose to pack in even more veggies with a base of cauliflower rice. Lettuce wraps are also a great low-carb option or you can keep it classic with a base of white rice, brown rice, or ramen noodles. All delicious options!

My recipe for Easy Beef Stir-Fry makes 5 hearty servings at 335 calories each or 5 SmartPoints on all three MyWW plans. Enjoy!

For more information about the connection between beef and health/wellness and for more recipe inspiration, check out this website from KY Beef. #KyBeef #BeefItsWhatsForDinner #BeefStrong

*information reference: Beef Checkoff via USDA, Agricultural Research Service, Nutrient Data Laboratory.

Easy Beef Stir-Fry

Author: Rachel's Healthy Plate

Serves: 5 servings

Ingredients

1.25 lbs thinly sliced lean beef (I used sirloin - see above for additional info)
2 tbsp arrowroot powder (can sub cornstarch)
1 large broccoli crown, cut into bite-sized florets (can use one bag of pre-cut broccoli florets)
1 red bell pepper, thinly sliced
1 8oz can sliced water chestnuts, drained
½ c. water
4 tsp sesame oil, divided
½ c. beef broth, low sodium preferred
¼ c. coconut aminos (can sub low sodium soy sauce)
1½ tsp grated ginger or ginger paste
3 cloves garlic, minced
¼ tsp pepper
pinch of crushed red pepper
additional salt/pepper, to taste
green onion and sesame seeds, to garnish

Instructions

Season beef with a little salt and pepper. Toss with the arrowroot powder.
Heat 1 tsp of oil over medium-high heat in a large, heavy pan. Add ½ of the beef and cook about 60 seconds per side. The outside of the beef should be mostly browned and starting to get a little caramelized. It doesn't need to be all the way cooked through. Remove from pan to a large plate.
Heat another 1 tsp of oil in the pan and repeat with the remaining beef. Remove from pan to the large plate.
Reduce heat to medium and add the remaining 2 tsp of oil and the broccoli and peppers. Add in ½ c. water and cover. Allow veggies to steam for about 5 minutes. Remove cover and cook and additional 2-3 minutes. Veggies should be bright and vibrant and perfectly crisp-tender.
While the veggies steam, mix the sauce ingredients in a small bowl. Whisk together the broth, coconut aminos, garlic, ginger, pepper, and crushed red pepper.
Pour the sauce over the cooked veggies and scrape up and browned bits that may be on the bottom of the pan. Stir in the beef and water chestnuts. Allow to simmer 3-5 minutes until the sauce has thickened and reduced.
Adjust seasonings if needed. Serve as desired and garnish with green onion and sesame seeds. Enjoy!

Notes

Makes 5 servings at 5 MyWW SmartPoints on all three plans - purple, green, and blue.

As written the recipe is gluten-free, paleo, and Whole 30 compliant.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅕ of the recipe | Calories: 335 Fat: 18 Saturated fat: 7 Carbohydrates: 17 Sugar: 6 Fiber: 2 Protein: 26

I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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Maple Cinnamon Cappuccino

Rachel — Tue, 17 Dec 2019 00:27:33 +0000

This post is sponsored by Calphalon. All opinions and recipe are mine alone. #EspressoWithCalphalon

Rise and shine, friends! I recently added a new appliance to my kitchen and let me tell you, it’s been a game changer. Christmas came early when Calphalon reached out and asked if I wanted to try their Temp iQ Espresso Machine – yes please! When I worked in the city I used to make multiple trips to the coffee shop for specialty drinks each week. Now that I work from home and live 30 minutes from the nearest coffee shop, my fancy coffee drinks are sorely missed…. VERY sorely missed. I’ve had an espresso machine on my wish list for a long time and, you guys, this baby does not disappoint.

I’ve been using the Temp iQ Espresso Machine in my kitchen for several weeks now and drink after drink, I am amazed at the high quality espresso. Tony and I have had so much fun experimenting with different creations – we like to make one for each other each morning! We’ve been whipping up lattes, cappuccinos, protein coffees, iced americanos, and London fog steamers to start our day. I seriously can’t get enough so I even picked up some decaf beans so that I can enjoy drinks at night!

The espresso maker is simple to use right out of the box. It uses precise temperature for an even extraction throughout the brew cycle and is pre-programmed for single and double shots. The 15-bar Italian pump allows for maximum flavor extraction and let me tell you, when this thing is running it smells deeeevine – you’d swear you were sitting in your favorite coffee joint!

I also love the built in steam wand which produces a dry steam for creamy froth with microfoam milk – it quickly steams the milk and creates the perfect foamy texture to create lattes and cappuccinos. I plan to add latte art to my list of hobbies very soon!

If you are in the market for a true coffee shop experience in your own home look no further – the Calphalon Temp iQ Espresso Machine is your answer. Head to your local Bed Bath & Beyond to find one! Also makes an incredible gift for the holidays – tis the season!

Maple Cinnamon Cappuccino

Today I’m sharing a simple and delicious Maple Cinnamon Cappuccino recipe with you guys. The drink is perfect for this time of year – sweet, spicy, and topped with the fluffiest foam you can imagine. One serving is 70 calories or 2 SmartPoints on all three MyWW plans. Enjoy!

Maple Cinnamon Cappuccino

Author: Rachel's Healthy Plate

Serves: 1 cappuccino

Ingredients

1 shot freshly brewed espresso
6 oz skim milk (can sub other milks)
¼ tsp cinnamon + more to garnish
1 tbsp maple syrup, to taste (I used sugar free)

Instructions

Using the Calphalon Temp iQ Espresso Machine, brew one shot of espresso into a medium mug.
Stir in cinnamon and maple syrup.
Place milk into the stainless pitcher and use the attached steam wand to heat and froth the milk. Create as much foam as you'd like.
Pour the steamed milk into the espresso and top with foam. Garnish with a sprinkle of cinnamon. Enjoy!

Notes

Makes 1 Maple Cinnamon Cappuccino.

2 Blue SmartPoints/2 Green SmartPoints/ 2 Purple SmartPoints on MyWW

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 1 serving | Calories: 70 Fat: 0 Saturated fat: 0 Carbohydrates: 12 Sugar: 9 Fiber: 0 Protein: 6

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BLT Cobb Lettuce Wraps

Rachel — Wed, 13 Nov 2019 15:47:30 +0000

Here’s a quick and delicious lunch idea for those weeks when you don’t want a heavy meal. You can prep the bacon and eggs early and the week to make assembly a breeze! I like to serve mine with a side of fruit for a complete meal. The wraps are only 5 Blue WW SmartPoints/7 Green WW SmartPoints!

For the lettuce wraps look for romaine leaves or butter lettuce – either will work great! Simply load up with your bacon, boiled eggs, tomato, avocado, and green onion then top with a drizzle of ranch (I use Bolthouse Farms Classic Ranch – you can have up to 1.5 tbsp for 1 smart point!) For extra protein feel free to add an extra egg or egg white or even some diced chicken or turkey lunch meat – none of these additions will increase the points! #score!

PS – You can easily make this paleo and Whole 30 friendly by using compliant bacon and ranch.

5 Blue WW SmartPoints/ 7 Green WW SmartPoints – boiled eggs (0/2sp), veggies (0sp), bacon (2sp), avocado (2sp), and ranch (1sp). Enjoy this great low carb meal!

BLT Cobb Lettuce Wraps

Author: Rachel's Healthy Plate

Serves: 1 serving

Ingredients

2 large romaine or butter lettuce leaves
1 boiled eggs, diced or sliced
2 pieces cooked bacon
¼ avocado (up to 46g for 2sp), sliced
6-8 grape tomatoes, halved
1 tbsp Bolthouse Farms Classic Ranch
1-2 tbsp green onion, chopped

Instructions

Divide all ingredients between the lettuce leaves. Drizzle with ranch just before eating.
Enjoy!

Notes

Makes one serving at 5 Blue WW SmartPoints/7 Green WW SmartPoints.

For multiple servings simply multiply the recipe by your desired number of servings!

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 1 serving | Calories: 282 Fat: 19 Saturated fat: 6 Carbohydrates: 11 Sugar: 4 Fiber: 6 Protein: 13

I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!

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Tomato, Beef, and Macaroni Soup

Rachel — Tue, 22 Oct 2019 14:00:34 +0000

I’m really excited to share this new soup recipe with you guys – it’s just one of those classic, feel-good, comfort food recipes, ya know? This recipe tastes straight-up like something you’d find simmering away for hours on your grandma’s stove but, guess what?! It’s actually a quick recipe to make! The ingredients are simple and it makes a ton of food. Leftovers are delicious too! My Tomato, Beef, and Macaroni soup recipe will keep you cozy all season long. It makes 8 hearty servings at 275 calories each and 6 WW SmartPoints on both the blue and green WW plans.

To make the soup we start off by browning up some lean ground beef. Once it’s cooked we add in our tomatoes, broth, and some seasonings and bring the mixture to a boil. The final step is tossing in the cooked pasta and simmering until the noodles are done. That’s literally it, you guys. EASY. SO SO EASY.

WW Points & Calorie Info:

If you love old-school, classic dishes this one will take you back home. My Tomato, Beef, & Macaroni Soup makes 8 hearty servings at 6 WW SmartPoints on both the Blue and Green WW plans + 275 calories each. Enjoy!

Tomato, Beef, and Macaroni Soup

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

2 (28oz) cans San Marzano Style Tomatoes (you can substitute regular diced tomatoes but I like the rich flavor from the San Marzano Style)
1 lb 90/10 ground beef
4 oz tomato paste
6 c. low sodium beef broth
3 cloves minced garlic
2 tsp onion powder
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 bay leaf
2 c. uncooked elbow macaroni noodles
salt/pepper, to taste

Instructions

In a large, heavy soup pot brown the ground beef. Season with a little salt and pepper. When beef is about halfway cooked, add minced garlic and onion powder. Once brown, remove from pot and drain on a plate lined with paper towels.
Add the tomatoes to the pot. Use a spatula to easily break tomatoes apart into bite-sized pieces (unless they are already pre-diced).
Return beef to the pot and add all remaining ingredients except for noodles. Cover and bring mixture to a boil.
Once boiling add the uncooked pasta and simmer until pasta is cooked, about 10-15 minutes. Soup is ready once noodles have finished cooking.
Remove bay leaf and adjust salt and pepper to taste. Enjoy!

Notes

Makes 8 servings, ~ 1.5 cups per serving, at 6 WW SmartPoints each for both the Blue & Green WW plans.

A Tip About Soup Servings

While a recipe will give the number of servings, it is very difficult to determine the exact volume of the soup per serving. This is due to many factors. The quantities of ingredients that you use may vary slightly. For example, if a recipe calls for 1 small onion, 1 small pepper, etc., the size of your produce may be different than what I used. The largest factor that causes variance is how much the soup reduces while cooking which will depend on each stove and how long it simmers, etc.

For the most accurate way to measure soup servings: place your storage container on a digital scale and zero out the weight. Add the entire pot of soup and determine the total weight in grams. Divide the total weight by the number of servings - this is the exact weight per serving or your soup. Easy and accurate!

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the soup, ~1.5 cups | Calories: 275 Fat: 6 Saturated fat: 2.3 Carbohydrates: 34.5 Sugar: 10 Fiber: 5 Protein: 20

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Broccoli, Ham, & Cheese Hash Brown Bake

Rachel — Sun, 13 Oct 2019 13:53:49 +0000

This is a sponsored conversation written by me on behalf of SmithfieldⓇ. The opinions, text, and recipe are all mine.

My favorite kind of recipes in a nutshell: 1) simple, 2) make ahead, 3) crowd-pleasers, and 4) plenty of leftovers. My Broccoli, Ham, and Cheese Hash Brown Bake recipe checks all the boxes! This easy breakfast casserole is perfect to meal-prep for busy weeks, guaranteed to make your mornings a little less stressful! The best part?! There’s basically no prep work needed – you just combine a handful of ingredients and bake. It’s really too good to be true. My hash brown bake makes 8 hearty servings at 6 WW Blue SmartPoints and 10 WW Green SmartPoints or 340 calories each.

Now, let’s talk about the good stuff – what’s inside! I mentioned earlier that you just need a handful of ingredients. The bake is filled with shredded potatoes, diced ham, broccoli, eggs, and cheddar cheese. Such a yummy combo! You simply combine the ingredients with a few spices and bake. You’ll be set with tasty breakfasts for the whole week!

For the diced ham I picked up a package of new-to-me SmithfieldⓇ Anytime FavoritesⓇ Diced Ham which I found located in the pork section at my local Meijer. This great product is so convenient and super versatile! You can make so many quick meals with it. It would be perfect to add to salads, omelets, lunch wraps, snack plates – you name it! Any product that comes pre-prepped and saves me time is a winner in my book.

Along with the pre-diced ham we need a bag of frozen hash browns, frozen broccoli, skim milk, eggs, and shredded cheese. Told ya it was easy, huh?! The casserole literally has everything you need: soft potatoes, flavorful ham, veggies, and nutty cheese that’s all held together with eggs.

While I like to meal prep this casserole for easy breakfasts to eat during the week, it would also be fabulous served for brunch. It reheats perfectly and when I have a few extra minutes I like to throw it in the air fryer to get the outside a little extra crispy – yum! I always pair the hash brown bake with a side of fresh fruit for a delicious, complete meal.

Do yourself a favor and add this one to your menu! You can pick up a package of Smithfield Anytime Favorites Diced Ham and the rest of the ingredients at your local store. Click here to save $1.00 off of any Smithfield Anytime Favorites product at Meijer. (Offer good until 11/9/19)

My Broccoli, Ham, and Cheese Hash Brown Bake makes 8 hearty servings at 6 WW Blue SmartPoints and 10 WW Green SmartPoints or 340 calories each. Enjoy!

Broccoli, Ham, & Cheese Hash Brown Bake

Prep time

5 mins

Cook time

60 mins

Total time

1 hour 5 mins

Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

1 8oz package Smithfield Anytime Favorite Diced Ham
1 30oz package frozen shredded hash browns
2 cups diced frozen broccoli florets
1 cup skim milk
15 eggs
4oz shredded sharp cheddar cheese
2 tsp salt
1 tsp pepper
cooking spray

Instructions

Preheat oven to 350° Fahrenheit and spray a 13x9 inch casserole dish with cooking spray.
In a large bowl toss together the diced ham, diced broccoli, and shredded hash browns. Pour into baking dish.
In the same bowl whisk together the eggs, milk, salt, and pepper. Pour over the potato mixture.
Sprinkle the top of the dish with the cheese.
Bake uncovered for 60-70 minutes, until the center is set, and the edges are golden brown. Check for doneness by testing the center with a knife. If you'd like to brown the cheese, broil the hash brown bake for a few minutes before removing it from the oven. Enjoy!

Notes

Makes 8 servings at 6 WW Blue SmartPoints or 10 WW Green SmartPoints each.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the recipe | Calories: 340 Fat: 14 Carbohydrates: 27 Sugar: 4 Fiber: 3 Protein: 24

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Butternut Squash Soup

Rachel — Sun, 06 Oct 2019 23:31:07 +0000

I have been on a quest for the last two years… a quest to make the perfect butternut squash soup. Guess what?! I finally did it! I think a perfect butternut soup is both savory and a little sweet, and it has just the right amount of warm spices. If you’ve ever had Panera’s Autumn Squash Soup (my fav!) then you know what I’m talking about. This version is very reminiscent of it, and that makes me one happy camper. My version has a lot less calories, points, and ingredients too – win win! My Butternut Squash Soup makes 8 generous servings at 3 WW SmartPoints on both the Blue and Green WW plans or 180 calories each.

Let’s talk about the good stuff inside of the soup, shall we?! The ingredients are easy and it comes together surprisingly quick! The hardest part of the soup is chopping the butternut squash – talk about a workout! Butternut squash is literally one of my least favorite veggies to chop but hey, it’s 100% worth it! If you’re running short on time you can always opt to buy the pre-cut stuff which is super convenient. The base of the soup is butternut squash and a few apples – they add the perfect amount of sweetness without the need to add additional sweeteners like brown sugar or honey that many recipes call for.

I like to add just the right amount of warm spices with the squash – for this one we a use a little sage, nutmeg, and some cinnamon. Delicious combo! The veggies and spices are cooked together with some vegetable broth and then blended until nice and smooth. The last step is stirring in a little cream cheese for the perfect amount of rich creaminess. Seriously, ya’ll. This one is a keeper!

The soup is nice and hearty on it’s own and it’s a points bargain at just 3 WW SmartPoints. I usually serve it with with a little something on the side – half of a sandwich or a few crackers and cheese. (A DIY You-Pick-Two!) My favorite sandwich for this soup is a Turkey, Apple, Swiss sandwich made with turkey lunch meat, a wedge of Laughing Cow light Swiss cheese, a few slices of apple, and some mixed greens. Seriously, guys, it’s a winning combo that you’ve got to try for yourself!

My Butternut Squash Soup makes 8 servings at 3 WW SmartPoints on all three WW plans or 180 calories each. Enjoy!

Butternut Squash Soup

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

3 lbs butternut squash - peeled, seeds removed, and diced
3 fuji apples - peeled and diced
2 tbsp olive oil
4 oz ⅓ less fat cream cheese
1 c. diced sweet onion
4 c. vegetable broth
1.5 tsp cinnamon
¼ tsp nutmeg
1 tsp ground sage
1¼ tsp salt
½ tsp pepper
a few pepitas to garnish, if desired

Instructions

Heat oil over medium heat in a large, heavy soup pot or dutch oven. Add onion and saute until onion starts to soften, about 2 minutes.
Add squash and apple. Stir well and cook until a few pieces of the squash start to turn golden brown, about 5 minutes, stirring often.
Add a splash of broth to de-glaze the bottom of the pan, scraping up any brown bits. Add the remaining broth and all of the spices. Cover and simmer until squash is nice and tender, about 15 minutes.
Add the cream cheese to the soup. Using an immersion blender, carefully blend the soup until it's nice and smooth and the cream cheese has melted. Adjust salt and pepper to taste. Enjoy!

Notes

Makes 8 servings of Butternut Squash Soup, (~ 1⅓ cup each) at 3 WW SmartPoints on all three WW plans.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the soup, ~ 1⅓ cup | Calories: 180 Fat: 6 Saturated fat: 2 Carbohydrates: 32 Sugar: 12.5 Fiber: 6 Protein: 3

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Apple Crisp

Rachel — Sat, 05 Oct 2019 13:09:41 +0000

If you haven’t noticed by now, I have a thing for apples. Two of my most popular recipes, my Ooey Gooey Apples and Zero Point Apple Butter, are apple recipes! This year I wanted to make a new apple dish so I created this delicious Apple Crisp. Ya’ll, it’s SO GOOD. The ingredients are minimal and the recipe is simple to make – it’s perfect to serve any day of the week! My Apple Crisp recipe makes 6 servings at 6 WW SmartPoints on both the Blue and Green WW plans or 230 calories per serving.

One thing I’ve learned about creating apple recipes is that if you use the right apple, you really don’t need to add much sugar, if any at all. Some apples are perfectly sweet on their own! The filling of this apple crisp doesn’t have any added sugar – just apples, cinnamon, lemon juice, corn starch and water. The apples get just enough gooey goodness from the cornstarch and they’re cooked until just tender- I still like them to have a little bite. They’re delicious on their own but the topping is just the icing on the cake.. eeer the crisp!

The crumble is a simple combination of oatmeal, a little brown sugar, flour, cinnamon, and melted butter. It goes perfectly with our apples and gets super crunchy while baking! I like to top my crisp with a little vanilla ice cream or whipped topping. And to be honest, I may or may not have eaten the leftovers for breakfast on more than one occasion.

Can’t wait for you to give this recipe a try! My Apple Crisp recipe makes 6 servings at 6 WW SmartPoints on both the Blue and Green WW plan or 230 calories per serving. Enjoy!

Apple Crisp

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

Author: Rachel's Healthy Plate

Serves: 6 servings

Ingredients

2 lbs fuji apples (about 4 large)
1 Tbsp lemon juice
2 Tbsp water
1.5 Tbsp corn starch
2 tsp cinnamon, divided
¼ tsp nutmeg
⅔ c rolled oats
¼ c all purpose flour
¼ c brown sugar
4 tbsp butter, melted

Instructions

Preheat oven to 350F and spray a pie dish or 9x9 baking pan with cooking spray. Set aside.
Peel and slice apples into very thin slices, ¼ inch or thinner.
Mix apple slices with lemon juice, water, cornstarch, 1 tsp of the cinnamon, and nutmeg. Pour into baking dish.
In the same bowl mix together oats, flour, brown sugar, and the remaining 1 tsp of cinnamon. Pour in melted butter and stir until well blended and crumbly. Using your fingers, crumble the mixture over the top of the apples.
Bake for 60 minutes. Allow to sit at least 10 minutes before serving. Enjoy!

Notes

Makes 6 servings of Apple Crisp at 6 WW SmartPoint each.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅙ of the crisp | Calories: 230 Fat: 8 Saturated fat: 5 Carbohydrates: 42 Sugar: 26 Fiber: 5 Protein: 2

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Broccoli Slaw

Rachel — Wed, 17 Jul 2019 16:02:07 +0000

Things are officially heating up here and summer is in full swing! Bring on the BBQs, pool parties, and picnics! I don’t know about you, but my favorite thing at summer gatherings is the side dishes. Give me all of the yummy, veggie-packed salads and pastas. With so many events on the calendar, I wanted to create an easy and healthful side dish that I could whip up in no time. My Broccoli Slaw fits the bill!

This slaw is the perfect addition to any summer barbecue! It’s quick and simple to make and requires just a handful of easy ingredients. The best part? I picked up a bottle of the new delicious Bolthouse Farms® Coleslaw Dressing to dress the slaw. Its yogurt base keeps the calories nice and low (lower than other refrigerated dressing brands) but it doesn’t skimp on creaminess or flavor. You’ll find it in the refrigerated produce section of your local grocery store.

The salad itself if made with lots of broccoli and let’s face it, broccoli doesn’t always the highest praise. People tend to love the florets and toss out the “ugly” stalks. Poor stalks! They may get a bad rap, but they’re still loaded with plenty of vitamins and nutrients – let’s save the stalks, y’all! The Bolthouse Farms Coleslaw dressing will fix even the ugliest, most undesirable veggies of the bunch. #SaveTheStalks

Let’s talk more about the ingredients, shall we? The base of the salad is broccoli slaw and florets mixed with red onion, crumbled bacon, dried cranberries, and sunflower seeds. Everything is dressed in a traditional, creamy slaw dressing. It’s kinda like a classic broccoli salad turned into a slaw, and you’re going to love it! It’s got everything you need – crunch from veggies, creaminess from the dressing, sweetness from the cranberries, nuttiness with the sunflower seeds, and saltiness from the bacon. YUMMO.

Give this slaw a try and plan to remake it often! It comes together in minutes and thanks to the hearty broccoli, you can whip this up well ahead of dinnertime. This recipe will be a summer life saver and a hit at any gathering!

Sweepstakes

Do you have a great way to dress up your leftovers using a Bolthouse Farms dressing?! Be sure to check out their “ugly leftovers” sweepstakes on their Facebook page! No purchase necessary, must be 18+ and a legal U.S. resident. For rules: https://bit.ly/2I6SVes

*This promotion is in no way sponsored, endorsed, or administered by or associated with Facebook.

My Broccoli Slaw recipe makes 8 servings at 4 WW SmartPoints on both the Blue and Green WW plans or 145 calories per serving. Enjoy!

This post has been sponsored by Bolthouse Farms®. All opinions, the recipe, and text are entirely my own. #BolthouseFarms #UglyDresser

Broccoli Slaw

Prep time

10 mins

Total time

10 mins

Author: Rachel's Healthy Plate

Ingredients

¾ cup Bolthouse Farms® Coleslaw Dressing
16 oz bag broccoli slaw mix
2 cups broccoli florets cut into small, bite-sized pieces
5 pieces bacon, cooked and crumbled
⅓ cup dried cranberries, roughly chopped
¼ cup red onion, finely diced (can substitute green onion for a milder flavor)
¼ cup sunflower seeds

Instructions

Combine all ingredients in a large bowl and toss until well combined.
Refrigerate at least 1 hour. Enjoy!

Notes

Broccoli Slaw recipe makes 8 servings at 4 WW SmartPoints on both the Blue and Green plans.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the recipe, ~1 heaping cup | Calories: 145 Fat: 7 Saturated fat: 1 Carbohydrates: 16 Sugar: 12 Fiber: 4 Protein: 6

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Hard Seltzers with Frozen Fruit Ice Cubes

Rachel — Mon, 24 Jun 2019 23:30:50 +0000

Things I am on board with this summer: sun, warmth, and fruity drinks. I’ll say it – the amount of drinks I consume definitely increases in the summertime which is why I am always on the lookout for a more healthful alternative. Standing in the aisle of my local grocery, White Claws® Hard Seltzers variety pack caught my eye. Their drinks are made using a blend of seltzer water, a gluten free alcohol base, and a hint of fruit flavor. Umm… sounds good to me! I served the seltzers over some fun fruit-filled ice cubes for a perfectly refreshing summer drink that doesn’t break the calorie bank.

Seriously, y’all, how fun are these drinks?! Frozen fruit ice cubes are simple to make – you can use whatever fruit you already have on hand and it will instantly turn your drink into a festive summery beverage. I made a mixture of ice cubes to pair with my White Claw variety pack. The pack comes with Black Cherry, Natural Lime, Raspberry and Ruby Grapefruit.

The best part about these fruit flavored seltzers? Each one is 100 calories, 4 WW SmartPoints (for both the Blue and Green WW plan), 2 g of carbs, gluten free, and I love that the ingredients list is super short. They are light, crisp, and just slightly sweet – they don’t make you feel weighed down when you’re sipping away in the sun!

How To Make Fruit Ice Cubes

You’re absolutely going to want to make these fun ice cubes – aren’t they gorgeous?! The best part: they’re insanely simple to make and will mostly definitely impress your friends.

You need three things for the recipe: ice cube trays (I prefer silicon), filtered water, and fruit. You can use whatever fruit you already have hanging out in the fridge. These are actually great to prep at the end of the week because you can use up fruit that didn’t get eaten!

To make the fruity ice cubes just wash and chop the fruit in small enough pieces to fit in the ice tray. Fill each mold with fruit and then add enough water to fill the mold about 2/3 of the way full. Place in the freezer until the water has frozen.

I like to mix and match my fruit and today I used:

strawberries
blueberries
lime
mint
raspberries

I love they way they turned out – time to serve!

Fill a glass with your beautiful, fruit-filled ice cubes and top it off with a White Claw Hard Seltzer for the most perfect, refreshing summer beverage. Enjoy!

Click here to locate White Claw near you!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #SipOnSummer #CollectiveBias

Hard Seltzers with Frozen Fruit Ice Cubes

Prep time

5 mins

Total time

5 mins

Author: Rachel's Healthy Plate

Ingredients

White Claw Hard Seltzers
Ice Cube Trays
Fresh Fruit, your choice
Fresh Mint, optional
filtered water

Instructions

Wash fruit and cut into pieces that are small enough to fit into an ice cube tray.
Fill ice cube trays with cut fruit and mint.
Pour water into trays so that each mold is ⅔ full.
Freeze until ice cubes are hard.
To serve: Fill a glass with fruit ice cubes and top with a White Claw Hard Seltzer. Enjoy!

Notes

Fruit Ice Cubes: 0 WW SmartPoints
Each 12oz White Claw Hard Seltzer: 4 WW SmartPoints on both the Blue and Green WW plans

Nutrition Information

Serving size: 12 oz fruit flavored White Claw Hard Seltzer | Calories: 100 Fat: 0 Saturated fat: 0 Carbohydrates: 2 Sugar: 2 Fiber: 0 Protein: 0

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Denver Omelet Egg Bites

Rachel — Sun, 16 Jun 2019 21:38:26 +0000

Back with another delicious egg bites recipe for you guys! My love for egg bites is getting pretty serious here, y’all – this is recipe number four. My sister is my official egg bites taste tester and she says this one is her favorite. Her favorite so far, anyway, because ya know…. there WILL be more! I took the filling from a traditional Denver omelet and loaded up these delicious little bites. They’re full of sauteed peppers, onions, diced ham, and cheese. YUM! One batch entire batch (7 egg bites) is 4 Blue WW SmartPoints or 8 Green WW SmartPoints and 375 calories.

In case you guys missed it in my previous recipes, if you don’t own an Instant Pot you can totally make these babies on the stove top. #GameChanger. The texture of the stove top egg bites is nearly identical to the ones you make in the Instant Pot. The insides are soft and silky annnd it’s even quicker to make them this way. Wiiiinnnning, win, win, winning. For either method, all you need is a steam rack and a silicon mold.

To make my Denver Omelet Egg Bites the first order if business is taking care of the veggies. I always have a bag of peppers and onions hanging out in the freezer because they’re perfect for bulking up eggs, tacos, topping pizzas, or even starting a pot of soup. Anyway, that’s what I used here! We put 1/2 cup in a skillet coated with cooking spray and saute until tender. Divide the veggies between the molds and top with diced ham.

We add the rest of our ingredients into a blender and quickly blend until light and frothy. For this recipe I used 2 eggs, 2 egg whites, almond milk, and shredded cheese. If you happen to be dairy free you can omit the cheese and replace it with 1 oz of non-dairy cream cheese (such as Kite Hill). We pour the blended mixture into the molds and all that’s left to do is cook! The whole process takes just a couple of minutes. Easy peasy.

To Cook in Instant Pot

To cook these in an Instant Pot you’ll want to add 1 cup of water into the bottom of the pot and then place the filled mold (covered with foil) onto a steam rack. Select the steam setting and cook for 8 minutes. Allow the pot to naturally release pressure for 10 minutes and then release any remaining pressure.

To Cook on Stove Top

To cook these on the stove top you’ll need a pan large enough to fit the steam rack and silicon mold. Place enough water in the bottom of the pot so that it comes just to the bottom of the steam rack. Bring the water to a boil and then gently lower the steam rack and mold into the pot. Cover, reduce heat to a low boil, and steam for 10 minutes. Turn heat off and allow to sit for 5 minutes.

All done! I love to serve these with some fresh fruit and a batch of my Air Fryer Potatoes.

Enjoy! One entire batch (7 egg bites) is 4 Blue WW SmartPoints or 8 Green WW SmartPoints and 375 calories.

Equipment Used For This Recipe:

Silicon Mold with Steam Rack and Instant Pot (optional)

Pssst – if you like this recipe be sure to check out my other egg bites recipes:

Denver Omelet Egg Bites

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

Author: Rachel's Healthy Plate

Serves: 7 egg bites

Ingredients

2 eggs*
2 egg whites*
½ cup diced peppers and onions (I used a frozen mix)
2 oz deli ham, diced small
⅓ cup unsweetened almond milk
1 oz shredded lite/part-skim mozzarella cheese (see notes for nondairy option)
salt and pepper

Instructions

Spray a 7 hole silicon mold with cooking spray. Set aside.
Spray a skillet with nonstick spray and saute peppers and onions until soft and cooked through, about 4-5 minutes.
Divide the vegetables, black beans, and chopped/crumbled sausage between the molds.
Place egg, egg whites, cheese, almond milk, salt, and pepper into a blender or food processor. Blend until mixture is light and frothy.
INSTANT POT: To cook in Instant pot cover the mold loosely with foil. Place 1 cup of water into the bottom of the instant pot and then gently lower the steam rack and mold into the pot. Close the lid and turn the valve to seal. Select steam setting and cook for 8 minutes. After cooking, allow the pressure to release naturally for 10 minutes. Release any remaining pressure, and carefully lift the mold out of the pot.

STOVE TOP: To cook on stove top fill a large pot with enough water so that it just comes to the bottom of the steam rack. Bring to a boil. Gently lower the steam rack and mold into the pot and cover. Reduce heat to a low boil and steam for 10 minutes. Turn off heat and allow to sit, covered, for 5 minutes. Carefully life the mold out of the pot.
Place a paper towel over the top of the mold, turn a large plate upside down over the paper towel and then carefully flip so that the egg bites turn out onto the paper towel lined plate. Enjoy!

Notes

Makes 7 Denver Omelet Egg Bites at 4 Blue WW Smart Points or 8 Green WW SmartPoints for the entire batch.

*Do not use egg or egg whites from a carton - the bites will have too much moisture and will not set correctly.

Blue WW SmartPoints Info: ham (2sp), shredded cheese (2sp), ⅓ c almond milk (0sp), eggs (0sp), peppers/onions (0sp) = 4 points total

To Make Dairy Free: omit the Swiss cheese and replace with 1 oz dairy free cream cheese (i.e. Kite Hill)

To Freeze: Freeze in a single layer on a tray. Once frozen, store in ziplock bag or container. To reheat place egg bites on a paper towel lined plate and heat in microwave 30-45 seconds, until hot.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 7 egg bites | Calories: 375 Fat: 15 Saturated fat: 5 Carbohydrates: 9 Sugar: 6 Fiber: 2 Protein: 35

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