Guys, this recipe has to be one of the easiest, yet most impressive things you can make.  Flaky puff pastry is stuffed with tart, bright cherries and baked until golden and crispy.  The top is sprinkled with sliced almonds and then drizzled with a simple almond glaze — it’s totally irresistible.  This easy Cherry Strudel makes a great dessert served as-is or with a scoop of ice cream OR serve it as a side at your next brunch!  Either way, this simple recipe is a keeper.

The star of the show is the cherry filling.  On my last trip to Walmart I came across a new-to-me pie filling.  BakeGood Pie Filling is unlike any others – they have no added sugar or colors, and no artificial preservatives.  Say what?!  This product is seriously right up my alley!

I typically find the sweetness of fruit almost perfect on its own so I love that these pie fillings are totally customizable — just sweeten to suit your taste!  Want a small amount of sweetness like me?  Cool!  Want extra sweetness? Easy!  Maybe you want to use your favorite natural sugar alternative or a substitute sweetener that fits your lifestyle?  Perfect!  They give suggestions right on the jar for how much to add.

I love being able to control how sweet I want my dessert and with cherries, I love the extra tartness so I chose to use just a little brown sugar in the filling and add a sweet almond glaze to the top of the finished strudel — it’s just the right amount of sweet and tart!

My simple Cherry Strudel comes together so quickly and with just a few ingredients.  You start by rolling out a sheet of thawed puff pastry and then you spoon the cherry pie filling down the center.  Fold the edges over the top of the filling and add a quick egg wash to the top.  You’ll want to make sure to cut a few slits in the dough to allow steam to escape and then sprinkle the top with plenty of sliced almonds.  You bake the strudel for about 20 minutes, until flakey and perfectly golden brown.  After it cools for a bit, it’s time to drizzle on your almond glaze and dig in.  It’s seriously as simple as that, folks!

This is a great recipe to share with friends and family year-round but it would also be the perfect addition to your upcoming Easter menu! Add a jar of BakeGood Cherry Pie Filling to your next Walmart order and be sure to check out the Apple Pie Filling as well.  I can think of so many great uses for these tasty fillings, I am sure you will to!

Click here to find these products in a store near you!

Cherry Strudel

 

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Author: Rachel's Healthy Plate

Recipe type: Dessert

Ingredients

• 1 sheet of frozen puff pastry
• 1 jar (15.5oz) BakeGood Cherry Pie Filling
• ¼ c brown sugar, packed
• 1 egg, lightly beaten
• ¼ cup sliced almonds
• 12 cup powdered sugar
• ½ tsp almond extract
• ½ - 1 tbsp water

Instructions

1. Thaw puff pastry according to package directions.
2. Preheat oven to 400F and line a large baking sheet with parchment paper. Gently unfold the sheet of puff pastry and then using a rolling pin, gently roll the puff pastry into a large rectangle (see photos above).
3. In a small bowl, mix together the jar of cherry pie filling and the brown sugar. Spoon the mixture down the center of the rectangle, leaving about ½ inch of space at the edges.
4. Using the parchment paper for assistance, gently fold one side of the puff pastry over the center of the filling. Brush the flap of the pastry with the beaten egg. Fold the remaining flap over the center and brush the entire strudel with the egg wash. Use a fork to crimp the edges of the pastry at the ends.
5. Cut 5 slits across the top of the pastry to allow steam to escape and then sprinkle the top of the strudel with the sliced almonds.
6. Bake for about 17-20 minutes, until pastry is golden, crispy, and cooked through. (note: The top of the strudel is two layers of pastry so make sure the dough is cooked through by paying close attention to the very center of the pastry, ensuring that it looks completely done. If the edges and almonds start to become too brown, cover the strudel loosely with a piece of foil and continue cooking until the dough is cooked through.)
7. Allow the strudel to cool for at least 30 minutes. Make the almond glaze by mixing the powdered sugar, almond extract, and water in a small bowl. Add just enough water to create a thick but easily drizzled glaze. Spoon over the top of the strudel and cut into slices. Top with vanilla ice cream, if desired. Enjoy!

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I’m excited to partner with High Liner Foods and Kroger to bring you guys a quick and easy meal idea featuring their Sea Cuisine Honey Chipotle Wild Alaska Salmon fillets.  Sea Cuisine offers a wide variety of seasoned and prepared frozen seafood dishes – you simply toss them in the oven and in 30 minutes or less you have a delicious and perfectly seasoned piece of seafood.  They make easy work of getting a quick, tasty, and nutritious meal on the table and are perfect for meal prep or busy nights.  I created a delicious salmon bowl starring their Honey Chipotle Salmon fillets.  Imagine all the components of a flavorful salmon taco turned into a nutritious and hearty bowl.  So good!

My Honey Chipotle Salmon Bowl starts with a base of rice that is topped with Sea Cuisine’s perfectly seasoned salmon.  This particular flavor has a sweet honey and smokey chipotle crust – you simply bake it in the oven for 16-18 minutes – it doesn’t get easier! While the salmon bakes we have time to prep the rest of the dish – a bright, fresh mango salsa and a simple cabbage slaw.  Once plated, we finish the dish with a few slices of ripe avocado.  You guys have to try this – it was ahhhhmazing!  The sweet and smokey fish was tender and flaky and the flavors paired perfectly with the refreshing mango salsa and creamy slaw.  Everything came together so fast too making it the perfect weeknight meal.

You can find Sea Cuisine’s products in the freezer section at your local Kroger store.  They have several options to choose from – all as tasty and versatile as the next.  Because their products are sustainably sourced and made with real, simple ingredients, it’s a product that I’m happy to purchase and feel good about eating again and again.

Be sure to visit Sea Cuisine’s website to check out their line of delicious seafood plus get product savings, locate their seafood in your area, and find lots of tasty recipe inspo!

Once you try out my simple Honey Chipotle Salmon Bowls come back and let me know what other great ways you are using their seafood!

Honey Chipotle Salmon Bowls

 

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Cook time

20 mins

Total time

20 mins

 

Author: Rachel's Healthy Plate

Serves: 2 bowls

Ingredients

• 1 package of Sea Cuisine's Honey Chipotle Salmon Fillets (2 pieces)
• 1 cup precooked white or brown rice
  
• 1 mango, diced
• 2 tbsp red onion, finely diced
• ½ jalapeno, seeded and finely diced
• ¼ red bell pepper, finely diced
• 1 lime, juiced
• 2 tbsp cilantro, chopped
  
• 2 cups pre-shredded cabbage
• ¼ cup plain, fat-free Greek yogurt, to taste
• ¼ tsp cumin
• salt/pepper, to taste
  
• ½ avocado, sliced thin

Instructions

1. Prepare salmon according to package instructions. While salmon cooks prepare remaining components.
2. MANGO SALSA: In a small bowl combine the mango, onion, jalapeno, red pepper, lime juice, cilantro, and a pinch of salt. Stir well.
3. SLAW: In a small bowl combine the shredded cabbage, Greek yogurt, cumin, and season with salt/pepper to taste. Stir well.
4. Assemble your bowl - place ½ cup rice in the bottom of a bowl. Top with cooked salmon fillet, half of the slaw mixture, half of the mango salsa, and half of the sliced avocado. Enjoy!

Notes

WW Info

- 1 salmon filet = 8 points
- ½ mango salsa = 0 points
- ¼ avocado = 2 points
- ½ slaw = 0 points
- ½ cup rice = 3 points

Points values are the same for all three WW plans

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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

 

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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

1. Season beef with a little salt and pepper. Toss with the arrowroot powder.
2. 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.
3. Heat another 1 tsp of oil in the pan and repeat with the remaining beef. Remove from pan to the large plate.
4. 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.
5. 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.
6. 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.
7. 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

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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

 

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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

1. Using the Calphalon Temp iQ Espresso Machine, brew one shot of espresso into a medium mug.
2. Stir in cinnamon and maple syrup.
3. 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.
4. 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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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

 

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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

1. Divide all ingredients between the lettuce leaves. Drizzle with ranch just before eating.
2. 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

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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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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

 

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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

1. 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.
2. Add the tomatoes to the pot. Use a spatula to easily break tomatoes apart into bite-sized pieces (unless they are already pre-diced).
3. Return beef to the pot and add all remaining ingredients except for noodles. Cover and bring mixture to a boil.
4. Once boiling add the uncooked pasta and simmer until pasta is cooked, about 10-15 minutes. Soup is ready once noodles have finished cooking.
5. 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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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

1. Preheat oven to 425F.
2. Cut the ends off of the squash and then cut it in half length-wise.  Scoop out the seeds.
3. 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.
4. 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

 

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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

1. 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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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

 

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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

1. Preheat oven to 350° Fahrenheit and spray a 13x9 inch casserole dish with cooking spray.
2. In a large bowl toss together the diced ham, diced broccoli, and shredded hash browns. Pour into baking dish.
3. In the same bowl whisk together the eggs, milk, salt, and pepper. Pour over the potato mixture.
4. Sprinkle the top of the dish with the cheese.
5. 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

3.5.3251

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!

The post Broccoli, Ham, & Cheese Hash Brown Bake appeared first on .

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

 

Print

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

1. 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.
2. 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.
3. 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.
4. 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

3.5.3251

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!

The post Butternut Squash Soup appeared first on .

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

 

Print

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

1. Preheat oven to 350F and spray a pie dish or 9x9 baking pan with cooking spray. Set aside.
2. Peel and slice apples into very thin slices, ¼ inch or thinner.
3. Mix apple slices with lemon juice, water, cornstarch, 1 tsp of the cinnamon, and nutmeg. Pour into baking dish.
4. 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.
5. 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

3.5.3251

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!

The post Apple Crisp appeared first on .