Everyone's Irish on St. Patty's Day

St. Patrick's Day in Chicago is a HUGE deal! It's really quite interesting in fact, I mean they dye the freakin' Chicago River bright green! It seems to be similar to Cinco de Mayo in Miami or maybe even Mardi Gras in Key West. Chicagoans love them an excuse to drink on the streets and St. Patrick's Day is that perfect excuse.

Even though this is my 3rd St. Pats living in Chicago it is actually my very 1st being IN Chicago. Somehow for the past two years I always seemed to go on vacation this weekend. Two years ago it was on a family cruise, last year it was on a girl's trip to Puerto Rico. In any case, this is my first time celebrating the holiday in Chicago and I am excited!

In honor of the "holiday" I made Broccoli and Cheese Egg Muffins. You'll see from the original recipe that it is actually broccoli and cheese and sausage, but for obvious reasons I left that out. I ended up altering this recipe even more by making 12 muffins from what calls for 6. I only had a cupcake tin, which are smaller than the muffin tins recommended. In any event, they turned out good!

Ingredients
5 1/2 Pillsbury Buttermilk Biscuits (From can, 8 count. You'll have 2 1/2 biscuits left over)
1 cup cooked broccoli, chopped into small pieces
4 eggs
3 tbsp fat free milk
1 cup 2% reduced fat cheddar cheese
salt and pepper

Directions
Preheat oven to 350 degrees F. Spray a 12 cup cupcake tin with cooking spray.

Cut each of the biscuits into 8 triangles and place 3 triangles into each cupcake tin. Lightly sprinkle each biscuit cup with salt and pepper. Sprinkle broccoli evenly over each biscuit filled cup.

Place eggs, milk, salt and pepper into mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit.

Top each with sprinkles of cheddar cheese.

Bake for 28-32 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Remove and arrange onto serving place. Pull them apart with your fingers or cut with a fork and enjoy!

The final product turned out great and went well with the green mimosa's pictured below. These ended up being 3 pts/muffin.

The Evolution of Weight Watchers Recipes?!

My sister sent me a link today to a post about vintage Weight Watchers recipe cards. Yes, that's right... Vintage. Weight Watchers. Recipe. Cards. It's as weird as it sounds. She found the post via her friend, Laylage Courie of Luminous Work.

Seems fitting to share on this blog because as you'll see those recipes and the photos that go with are very unappetizing. It makes me sort of happy that Weight Watchers has evolved over the years and come up with recipes (some of which I've shared here) that are not only edible, but delicious! But don't take my word for it, have a look for yourself.

This looks like it could be an early version of my very first post - the zero points soup! But gee mine looked (and I'd like to assume) tasted much better than that photo lets on!

An Oscar Worthy Recipe

I'm a big fan of the Oscars, well any awards show for that matter. I really just like having an excuse to throw a party and awards shows are perfect for that! My roommate and I had intended on having an Oscars party, but due to her work schedule and a cold that doesn't seem to want to leave my body we cancelled. However, sticking with my resolution I still cooked some of what I was planning on doing for the party!

The main dish I made was Hot Spinach & Artichoke Dip. I based it off of this recipe, but decided to make it as close to dairy-free as possible. I still used some regular cheese, but substituted Tofutti brand cream cheese and sour cream and it actually turned out great!

Ingredients:

2 containers (8 ounces each) of Tofutti cream cheese, softened

2 cups shredded part-skim mozzarella cheese

1/2 cup Tofutti sour cream

1 15-ounce can quartered artichoke hearts, rinsed

10 ounces frozen chopped spinach, thawed and drained of excess moisture

3/4 cup parmesan romano cheese

salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

Combine first six ingredients using a wooden spoon.

Add 1/4 cup of the parmesan cheese and spread the dip into a baking dish (I used an 8x8 Pyrex)

Top with the remaining parmesan cheese.

Bake 40-45 minutes or until cheese on top is brown and bubbly.

Serve with chips, crackers, or veggies.


This was quite a hit and definitely easier on the stomach than if I used regular cream cheese and sour cream. Plus, my non lactose intolerant friend liked it too! Not sure how to count a serving, but an estimation would be 2 tbsp = 2 pts.

To accompany the dip I originally planned on making a dessert, but once we cancelled the party I decided one big recipe was enough. Instead, I made Cauliflower Poppers. They were super easy and added a little something to regular old cauliflower.

Ingredients:

1 spray cooking spray

1 small head of cauliflower

1/2 tsp ground cumin

1/2 tsp chili power

1/2 tsp table salt

1/2 tsp black pepper

Directions:

Preheat oven to 400 degrees F.

Coat a baking sheet with cooking spray.

Cut cauliflower into small florets.

Place in a medium bowl and add all the spices; toss well to coat.

Spread cauliflower on prepared baking sheet and bake for about 10 minutes; stirring halfway through. Cauliflower should be tender, but not mushy.

These were also a success and come in at 0-points!

Still going strong on the resolution and damn proud!