Make Ahead Archives -

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

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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Delicata Squash Salad

Rachel — Tue, 15 Oct 2019 14:56:37 +0000

It’s fall which means that it’s the best time of year – aka delicata squash season! And that means that it’s also the return of one of my all time favorite salad combos. I’ve been enjoying this yummy salad for the last three years so I thought it was finally time that it had it’s own blog post. I like to prep a big batch of squash at the beginning of the week and have this salad for lunches. One big salad is 8 WW SmartPoints on both the Blue and Green WW plans or 325 calories.

There is a smidge of prep work involved in making the salad because we need to roast up our delicata squash and cook some quinoa. If you can’t find delicata squash in your area you can always substitute roasted butternut squash- no prob! And if you aren’t in the mood to cook up a batch of quinoa you can always grab the precooked stuff. Look for it in a microwavable bag in the rice aisle or find it precooked in the freezer section. Once we have our cooked squash and quinoa the rest of the salad is a go.

The salad starts with a big bed of mixed greens that we top with our roasted delicata and some cooked quinoa. Then we layer on a bit of red onion, dried cranberries, goat cheese, and pumpkin seeds. Balsamic vinaigrette is the perfect dressing to tie all of these flavors together! Seriously guys, this combo is out-of-this-world. The roasted squash pairs so well with the creamy goat cheese, sweet cranberries, and crunchy pumpkin seeds. Give it a try and let me know what you think!

How to Roast Delicata Squash

Preheat oven to 425F.
Cut the ends off of the squash and then cut it in half length-wise. Scoop out the seeds.
Cut squash into 1/2 inch half-moon shapes and lay flat in a single layer on a baking sheet. Spray with cooking spray (I like to use avocado oil or pure olive oil spray) and season with a little salt, pepper, and garlic powder (if desired). Flip and repeat on the opposite side.
Roast for 25-30 minutes, until golden brown, flipping halfway through cook time.

And yes, you totally eat the skin of delicata squash – it’s delicious!

My Delicata Squash Salad is 8 WW SmartPoints on both the Blue and Green WW plans + 325 calories per serving. Enjoy!

Delicata Squash Salad

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Rachel's Healthy Plate

Serves: 1 salad

Ingredients

mixed greens, about 3 cups
roasted delicata squash (or sub roasted butternut), about 1 cup
thinly sliced red onion (optional), about 2 tbsp
⅓ cup cooked quinoa
8 g. dried cranberries, roughly chopped
9 g. roasted pepitas/pumpkin seeds
1 oz crumbled goat cheese
2 tbsp balsamic vinaigrette (I use Trader Joe’s FF balsamic vinaigrette)

Instructions

Layer all ingredients into a large bowl. Toss and enjoy!

Notes

Makes 1 large Delicata Squash Salad for 8 WW SmartPoints on both the Blue & Green WW plans.

For multiple servings simply multiply the recipe by the desired number of servings.

Points Breakdown
- greens (0)
- roasted delicata squash (0)
- red onion (0)
- ⅓ c. cooked quinoa (2)
- 8 g. dried cranberries (1)
- 9 g. roasted pepitas (1)
- 1 oz crumbled goat cheese (3)
- 2 tbsp Trader Joe's FF Balsamic Vinaigrette (1)
= 8 WW SmartPoints total

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 salad | Calories: 325 Fat: 11 Saturated fat: 5 Carbohydrates: 46 Sugar: 16 Fiber: 8 Protein: 13

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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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Spicy Masala Turkey Cutlet Curried Salad

Rachel — Fri, 30 Aug 2019 23:01:22 +0000

Move over chicken, there’s a new bird in town! I recently worked with my friends at The Great American Turkey Company to create a recipe for their brand new cookbook, Let’s Talk Turkey – eeek, how exciting! I’ve been loving their products since I discovered them at my local Fresh Market. They have a variety of pre-marinated turkey breast cutlets and flavorful sausages that make creating healthy meals a breeze! We already know that salads are my jam, so I created a delicious curried turkey salad using my favorite Spicy Masala Turkey Cutlets. Yum!

Before we get into the recipe, let’s talk a little bit more about The Great American Turkey Company and why I love their products:

high protein/low fat
no preservatives
simple ingredients
gluten free
turkeys are raised on family-owned farms
a portion of sales goes directly to the nonprofit Wholesome Waves

My go-to is their pre-marinated turkey breast cutlets which are packed with flavor and ready to be turned into quick, healthy meals! They do all of the work for you – the creations you can come up with are endless!

The curried turkey salad I created for the cookbook is perfect to prep for lunches on a busy week! It’s quick and easy to make and bursting with bright, fresh flavors. The Spicy Masala Turkey Cutlets provide the perfect flavor for our turkey salad. With a few additional ingredients, we have a delicious and healthy meal.

The turkey salad is loaded with creamy Greek yogurt, crunchy celery and cashews, sweet cranberries, plus some shredded carrots, green onion, and cilantro – YUM! You can serve it a variety of ways too! I like to serve it as a sandwich, inside of pita bread, on top of a salad, or with a side of crackers. No matter how you serve it, you’re going to love it!

Be sure to check out my recipe along with so many others in the new Let’s Talk Turkey cookbook, available on The Great American Turkey Company website. You can even download a free PDF copy! GATC products are currently available for purchase online or at The Fresh Market, Price Chopper, or FreshDirect.

This post was sponsored by The Great American Turkey Company. All opinions and recipe are my own.

Spicy Masala Turkey Cutlet Curried Salad

Author: Rachel's Healthy Plate

Serves: 4 servings

Ingredients

1 package GATC Spicy Masala Turkey Breast Cutlets
2 Tbsp Olive Oil
½ cup plain Greek yogurt
¼ cup dried cranberries, roughly chopped
1½ celery stalks, diced small
3 tablespoons green onion, diced
3 tablespoons fresh cilantro, chopped
¼ cup cashews, roughly chopped
¼ cup carrots, shredded
salt and pepper to taste

Instructions

In a skillet over medium heat, add olive oil and GATC Spicy Masala Turkey Cutlets. Cook covered for 3 minutes on each side until internal temperature reaches 165F.
On a cutting board, let turkey rest for 3 minutes. Use two forks to pull apart cutlet meat until shredded.
In a large bowl, add shredded turkey, Greek yogurt, celery, green onion, cilantro, cashews, carrots and mix together until thoroughly combined.
Season with salt and pepper and chill until ready to serve.
Serve as a turkey salad sandwich, inside of pita bread, on top of a salad, or with crackers.
Gobble up and enjoy!

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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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Meal Prep: Freezer Smoothie Packs

Rachel — Sat, 29 Jun 2019 15:04:31 +0000

Summer is here which means I’m wanting to spend time outside as much as possible. More time outside = less time in the kitchen. I’ve been looking for ways to step up my food prep game and after reading about the FoodSaver®, I knew this little machine could be a game changer! If you’ve never played around with vacuum sealing in the kitchen then you better buckle up, because I’m about to blow your mind. The FoodSaver® has ALL KINDS of great uses, which we’ll talk about in a minute, plus I’m going to show you one of my favorite ways to use it in: DIY Smoothie Packs.

Let’s do a quick rundown of this fun little gadget, shall we? The FoodSaver® FM2000 Vacuum Sealing System is a compact appliance that is simple to use and will prolong the life and quality of your food – it keeps food fresh up to 5x longer! Plus, it’s a great tool to use for meal prep because you can cook one time in bulk and divide it into multiple portions for future use – and it’ll be just as fresh each time! This not only saves you a TON of time, but it’ll save your wallet too! Buying in bulk is always cheaper and you’ll have so much less food going to waste.

Great uses for the FoodSaver®

Buy items like meat once a month when they are on sale – portion into vacuum seal bags and freeze until ready to use
Package leftovers into single serve meals for later. Having a freezer stocked with single serve meals is a lifesaver on busy nights! Reheat it in the microwave right in the bag.
Reseal snack bags, such as potato chips, to keep your snacks fresh for longer!
Keep unused portions of ingredients fresh for future use. You know those times when you only need half of an ingredient and have no plans to use it again in the near future? Seal it up and never worry about wasted money on half used ingredients again!
Non-Food sealing: FoodSavers® aren’t just for food! Get creative with uses. Sealing up a bag of toiletries when you travel is a great way to prevent messy leaks in your suitcase.

Other great FoodSaver® features:

Bags and rolls are recyclable
Bags are resealable – simply cut off the existing seal, make sure the top of the bag is clean, and then reseal!
FoodSaver® makes a TON of great accessories such as canisters for pantry items, marinade containers, sealable lids for mason jars, bottle stoppers, deli containers, etc. Each FoodSaver® comes with an accessory hose to use with these items.

Smoothie Packs with the FoodSaver®

Now that we’ve established how awesome the the FoodSaver® is, let’s talk about one of my FAVORITE ways to use it – smoothie packs! I love smoothies in the summer but I do not love having to pull a bunch of ingredients out of the freezer, fridge, and pantry each time I want to make one. I load mine up with protein powder and other boosters so I’ve got a lot of ingredients to get out. With FoodSaver®, I can put all of my ingredients into a single-serve bag and then just pop one out of the freezer when I’m ready. I just need to add my liquid and blend away! HUGE time saver.

I shop for my fruit when it’s on sale and then spend a few minutes assembling my bags. Once they’re full I vacuum seal the tops and in a just a few minutes, I have enough smoothie packs to last for weeks!

Here’s the basic formula I use for my smoothie packs:

1 cup frozen fruit
1 cup greens (spinach or kale)
1 scoop protein powder
Additional smoothie boosters (I’m currently using organic acai berry powder and an organic energy blend made with beets and cacoa)
1 cup liquid added when ready to blend (I use unsweetened almond milk)

That’s it! I love having these smoothie packs on hand for easy breakfasts and whenever I’m in the mood for something refreshing. They’ll keep in the freezer for months with no worries of freezer burn.

Today I prepped my two favorite combos:

Mixed berry + Kale
Tropical Fruit (mango, pineapple, banana) + Spinach

If you want to check out FoodSaver® for yourself visit their website – your fridge and your budget will thank you and you’ll constantly be thinking up of news ways to use it! FoodSaver® is the #1 best selling vacuum sealing brand + all of their products come with a 5 year limited warranty and are ETL Safety Certified.

This post is sponsored by FoodSaver®. All comments, opinions, and recipe are my own.

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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

The post Denver Omelet Egg Bites appeared first on .

Southwest Egg Bites

Rachel — Tue, 04 Jun 2019 23:32:15 +0000

I guess it’s safe to say that I’m a little bit, errr, more like A LOT a bit, obsessed with egg bites these days. They’re an easy and filling breakfast and I just can’t get over the creamy texture in the middle. Oh so good! I wanted to turn one of my favorite omelets into an egg bite recipe and boy, it did not disappoint. These Southwest Egg Bites are loaded with sausage, black beans, peppers, and onions and I’m pretty sure they’ll be one of your favorites! I topped mine with some of my Zero Point Blender Salsa and it was legit the perfect combo. One entire batch of these Southwest Egg Bites is 2 Blue WW SmartPoints or 7 Green WW SmartPoints.

If you missed it in my previous egg bites recipes, I figured out an easy way you can make egg bites on the stove top. The texture is nearly identical to the instant pot version and they’re even quicker to make! I am usually making mine on the stove top these days just for the ease of it. For either method, all you need is a steam rack and a silicon mold.

Here’s a rundown on how we’re gonna make these Southwest Egg Bites: First we start by sauteing up some peppers and onions. I always have a bag of frozen peppers and onions hanging out in my freezer so that’s what I used. Once they’re nice and tender we divide them between our silicon molds and add in some crumbled sausage and black beans. (Feel free to leave out the sausage for a vegetarian-friendly version!)

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 spreadable pepper jack cheese. If you happen to be dairy free you can omit the pepper jack 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.

To Cook in Instant Pot

To Cook on Stove Top

Voila! All done! You can enjoy these on their own or top them with whatever sounds good. Here are a few of my favorite toppings:

extra shredded cheese
Zero Point Blender Salsa
avocado
sour cream or Greek yogurt
cilantro
Zero Point Quick Pickled Onions
hot sauce

Enjoy! One entire batch (7 egg bites) is 2 Blue WW SmartPoints or 7 Green WW SmartPoints.

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:

Southwest 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 chopped bell peppers and onions (I used a frozen blend)
Precooked turkey or chicken sausage (I used 2 links Jones Dairy Farm Chicken Sausages or you can use ¼ c Jimmy Dean crumbled turkey sausage. Use 1 point worth of whatever brand you'd like.)
¼ c black beans, drained and rinsed
1 wedge spreadable pepper jack cheese (I used Laughing Cow)
⅓ c unsweetened almond milk
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 Southwest Egg Bites at 2 Blue WW SmartPoints or 7 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: sausage (1sp), pepper jack cheese (1sp), eggs (0sp), black beans (0sp), ⅓ c almond milk (0sp), peppers/onions (0sp) = 2 points total

To Make Dairy Free: omit the Swiss cheese and replace with 1 oz dairy free cream cheese (i.e. Kite Hill - will increase points value by 1 point)

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: For all 7 egg bites | Calories: 405 Fat: 15 Saturated fat: 5 Carbohydrates: 18 Sugar: 5 Protein: 32

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