Tag Archives: dinner

Southwest Potato Frittata

Tomatoes, potatoes and cheese make this stove-top frittata a standout

Southwest Potato Frittata
Readyseteat.com
4 servings (1 wedge each) Calories 199; Total Fat 6 g (Saturated Fat 2 g); Old points: 4 pts;
Cholesterol 8 mg; Sodium 593 mg; Carbohydrate 15 g; (Dietary Fiber 2 g, Sugars 2 g); Protein 17 g;
Percent Daily Values*: Vitamin A 28%; Vitamin C 6%; Calcium 21%; Iron 11% Percent Daily Values are based on a 2,000 calorie diet.

Cook’s Tips: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups frozen O’Brien potatoes with onions and peppers
1 tablespoon Pure Wesson® Vegetable Oil
1 carton (16 oz each) Egg Beaters® Original
1/2 cup shredded reduced fat Colby Jack cheese

Directions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.

Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.

Sprinkle with cheese. Cut into 4 wedges to serve.

Spaghetti Squash Casserole

Spaghetti squash can also be cooked in the microwave oven. Pierce the squash in several places with a knife. Place on a microwaveable plate and cover loosely with a piece of plastic wrap. Microwave on high power for 20 minutes, turning twice, or until tender when pierced with a knife. Remoe and allow to stand for 5 minutes to cool. Careully cut the squash in halve lengthwise. Scoop out and discard the seeds and pulp. With a fork, scrape the squash strands into a large bowl.

Spaghetti Squash Casserole
Rodale.com
Servings: 6; Weight Watchers Old Points: 3 pts; Calories: 157.7; Fat: 5.4g; Saturated Fat: 1.8g; Dietary Fiber: 3.3g; Cholesterol: 7.8mg; Sodium: 493.8mg; Carbohydrates: 18.1g; Total Sugars: 7g; Protein: 10.7g

Ingredients:

1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated parmesan cheese
3 tablespoons seasoned dry bread crumbs

Directions:

Preheat the oven to 400°F. Coat a 13″ x 9″ baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

Bake for 30 minutes, or until bubbly and heated through.