Hashbrown Egg Nests

When you need a good hearty breakfast, full of protein, potatoes, and eggs, but don’t have time to sit down to a big plate full of food…Hashbrown Egg Nests are the way to go.  You can even make these ahead and just reheat when you’re ready to eat.  And they’re the perfect size to grab and go for a quick breakfast on the run.  You can change up the ingredients to whatever meat and veggies you happen to have in your fridge. 

Hashbrown Egg Nests

  • 1/2 cup minced onion
  • 1 cupfrozen hashbrown potatoes, thawed
  • pinch of garlic powder
  • pinch of salt
  • pinch of pepper
  • 1 cup egg substitute (or 4 eggs, beaten)
  • 2 tbsp diced green onion
  • 1/4 cup finely diced bell peppers and/or other vegetables of choice
  • 1/4 cup shredded cheese
  • 1/4 cup meat of choice – diced ham, diced turkey, crumbled bacon, etc

Preheat oven to 375.  Spray muffin pan with nonstick spray.  combine potatoes, 1/2 cup minced onion, garlic powder, salt and pepper.  Fill each muffin cup with about 1/3 cup potato mixture and press into bottom and up sides of cup to form a nest.  Bake for 35 minutes, or until godlen brown and crispy.

In bowl, combine egg substitute, green onion, bell peppers (or other veggies), cheese, and meat(s).  Fill each hashbrown nest with about 1/4 cup of egg mixture.  Return to oven and bake another 15-20 minutes, or until eggs are fully cooked.

Serves: 6





Roasted Green Beans (Two Ways!)

My husband and I love green beans, but unfortunately, my kids do not.  The only green vegetables they like are broccoli and lima beans.  So, we eat those a lot.  I mean, a LOT!    I convinced them to try one bite of these roasted green beans since they love roasted broccoli.  And, friends, we have some new green bean lovers!  My 8 year old daughter asked for seconds.  And thirds!!  So, if you have picky eaters (whether young or old!), give these roasted green beans a try!  This really isn’t a “recipe”, but more of a method, so feel free to play around with it!

Roasted Green Beans #1

  • 1 lb fresh green beans (remove strings if needed)
  • olive oil
  • salt
  • pepper

Toss beans in olive oil and place on sheet pan.  Sprinkle with salt and pepper to taste.   Roast in a 450 degree oven for 30-40 minutes, turning once, until parts of the beans are deep golden brown and are tender.

Roasted Green Beans #2 – Roasted Summer Veggies

  • Fresh green beans (remove strings if needed)
  • yellow squash, cut into large chunks
  • carrots, cut into small chunks
  • potatoes, cut into small chunks
  • zucchini, cut into large chunks
  • bell pepper, cut into small chunks
  • olive oil
  • salt
  • pepper

Toss all vegetables in olive oil and place on sheet pan.  Roast at 450 degrees for 30-40 minutes, or until all veggies are somewhat golden and tender.

Skinny Caramelized Onion Mashed Potatoes

I don’t know about you, but I love potatoes.  Just about any way you can fix them, I love them!  My kids’ favorite way to eat them (besided french fries!) is mashed potatoes.  So, when I started my Weight Watchers journey, I knew I had to find a way to make them lower in points.  I used to make them with sour cream, cheese, and heavy cream!  Yikes!  Here’s my basic new way of making them – skinny’d up.  I added the caramelized onions on top for the hubby and me to change them up a bit.

Start by getting your onions going – these will take about 20 minutes to cook down.  Place 2 tbsp butter in skillet.

Add one onion, very thinly sliced. (NOTE:  this makes enough for 2-3 people…if you need more, add more onions.  But you won’t need more butter.)

Let cook over medium heat for about 5 minutes. Then reduce the heat to low and cook, stirring occasionally for about 15-20 minutes.   This is what they should look like after about 10 minutes.

And this is what they will look like when they are ready – a nice caramel color.  Yummm!!!  (NOTE:  At any time, if the onions start to stick to the pan, add a little water and stir.)

While the onions are cooking down, prepare the mashed potatoes.  Peel and dice 4 medium or 5 small potatoes, and place in pan.  Add 2 cloves minced garlic and cover with water.  Cook until fork tender.

Drain potatoes and add 1/2 cup Fat Free sour cream.

Add 1/2 cup low fat cheddar cheese (or any cheese of your choice).

Add salt and pepper to taste, and beat with mixer until smooth.  Add enough milk to reach desired consistency – I usually only need about 1/4 cup milk.  Spoon your potatoes onto your plate.

And top with a nice spoonful of those amazing onions.

Skinny Caramelized Onion Mashed Potatoes

WW Points Plus:  5 pts for 4 servings, or 4 pts for 6 servings (depends on how hungry you are!)

  • 2 Tbsp butter
  • 1-2 onions, sliced very thin
  • 2 cloves garlic, minced
  • 4 medium potatoes OR 5 small potatoes, peeled and diced
  • 1/2 cup Fat Free sour cream
  • 1/2 cup low fat cheddar cheese
  • Salt & Pepper to taste
  • Milk to thin – about 1/4 cup


Melt butter in large skillet.  Add sliced onions.  Cook over medium heat for about 5 minutes.  Reduce heat to low and cook another 15-20 minutes, or until they reach a nice caramel color.  If the onions start to stick at any point, add a little bit of water and stir.

Meanwhile, place potatoes and garlic in pot and cover with water.  Cook until potatoes are fork tender.  Drain.  Add sour cream, cheddar cheese and salt and pepper to taste.  Beat with mixer until smooth, adding just enough milk to reach desired consistency.

Loaded Baked Potato Salad

I’m not normally a fan of potato salad.  I don’t like mustard.  I don’t like mayo.  So, it only makes sense that I don’t like most potato salads.  However, there was a restaurant we used to eat at (which is no longer in business) that served a loaded baked potato salad.  My husband loved it and convinced me to try it.  I was hooked.  I sat there and let my tongue taste every component of that dish and jotted down what I thought was in it.  After a few attempts, I had created a recipe that was equal to that restaurant’s potato salad!  It’s still the ONLY potato salad I will eat.  And it’s very easy to make.  It does have some not-so-healthy ingredients, but you could use fat free/low fat products to make it a little better if you choose.

First, you need to bake 3 lbs of potatoes.  Place them in the refrigerator until very cold…preferably overnight.  When they are thoroughly chilled, peel them and cut into small cubes.

Add 4 slices of cooked, crumbled bacon along with 4 tbsp softened butter, 2 tbsp fresh chives and 1 shallot, minced.

Add 1 cup sour cream, 1 tbsp mayo, 1/2 cup shredded cheese and salt and pepper to taste.  Stir gently to combine.

Spring is just around the corner and this is a great dish to take along for those cookouts and get togethers with family and friends!

Crock Pot Casablanca Chicken

Whew!  That’s a mouthful!  I don’t have step by step photos of this recipe because  I put this together Monday morning before taking the kids to school, heading to the gym, and then to work.  I didn’t have time for snapping photos!  But I wanted to share the recipe for two reasons.  1)  It’s very, very delicious.  2) It’s made in the crock pot, which means you just need a few minutes in the morning and dinner is ready for you when you get home from work!

Crock Pot Casablanca Chicken

  • 1 onion, diced
  • 3 garlic cloved, minced
  • 3 large carrots, sliced
  • 2 large potatoes, diced
  • 2 lbs. chicken breasts or chicken tenders (Boneless & Skinless)
  • 1/2 tsp cumin
  • 3 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cinnamon
  • 14 oz. can diced tomatoes
  • 15 oz. can cannelini beans, drained
  • 2 tbsp parsley

Place onions, garlic, carrots and potatoes in crock pot.  Cut chicken into bite sized pieces and place in crock pot.  Stir into vegetables.  Combine cumin, salt, pepper and cinnamon and sprinkle over chicken and vegetables.  Add tomatoes.  Cover and cook on Medium for 8 hours or High for 6 hours.  About 10-15 minutes before serving, stir in cannelini beans and parsley.

Serve as is, or over cooked rice.

Hasselback Potatoes

I love these potatoes.  They look fancy, but are oh-so-easy and definitely delicous.  And you can tailor them to your tastes with different seasonings, so each person’s potato could be ‘custom-created’!

First you need to cut very thin slits (no more than 1/4 inch) in your potato, being careful not to cut all the way through the potato.  An easy way to do this is to place two wooden spoons on either side of the potato and cut down until you reach the spoons.  They will act as your “guide”.  (You might not be able to cut all the way down to the spoon on the ends, depending on the shape of your potato).

Now, peel a clove of garlic and cut it into very thin slices.

Place a slice of garlic inside a few slits of each potato.  I try to put at least 4 or 5 garlic slices in each potato…we really love garlic!

Now, brush the top of the potato with softened butter.

Spirnkle with your favorite seasoning.  I just used pepper and coarse salt this time, but any seasoning would work:  Rosemary, Thyme, Cajun Seasoning, Onion powder, etc.

Bake at 425 degrees for 40 minutes, or until tender.

Skinny Chili Cheese Fries

One of the things I love about the Weight Watchers program is that you don’t have to give up your favorite foods…you just have to learn to make a few changes to them to make them a little healthier for you.   And that’s why I love this recipe for Skinny Chili Cheese Fries.  You get all the flavor without all the points/calories/fat. 

Here’s what you need to make these:

4 potatoes (1 per person)

1 tbsp olive oil

1 packet of chili seasoning

1 can low fat turkey chili

1 cup fat free shredded cheese

ice cubes

Start out by slicing your potatoes into wedges.

Place the wedges into a large ziplock bag. Add the oil and chili seasoning.

Seal the bag and toss/squeeze until all potatoes are coated with seasoning. Place on a cookie sheet lined with a silpat mat or foil.  Add 4-6 ice cubes to each tray of potatoes.

Cover TIGHTLY with foil and bake for 20 minutes.  Remove foil and bake another 10-15 minutes or until potatoes are tender.  Place potato wedges on serving dish or plate.

Warm the turkey chili in the microwave.  Top the wedges with the chili.

Finally, top with the shredded cheese.

You’ll never miss all the fat and calories of the regular version of this dish!