Category Archives: Lite and Weight Watcher Recipes

Amazing Frittata Fiesta  

Breakfast, Dinner Ideas, Lite and Weight Watcher Recipes, Side, Vegetables July 15, 2026 Leave a comment
Slice of vegetable frittata with tomatoes, spinach, and asparagus on plate
A vibrant slice of vegetable frittata

Eggs are a delightful culinary canvas any time of day—breakfast, lunch or dinner—and every part is edible, even the shell when ground for calcium. While shell color doesn’t change flavor, I’m lucky to know farmers whose hens lay blue, green, pink, brown and white eggs—Easter surprises all year. Those backyard eggs are incredibly fresh and, to me, taste like sunshine on a plate. Versatile and nutritious, eggs adapt to countless meals. Try a playful baked frittata: toss in your favorite vegetables, bits of cheese and a pinch of herbs to make a signature version. Serve a colorful tossed salad alongside a warm slice of frittata for a satisfying, balanced dinner.

Ingredients

  • 7 Large Eggs
  • ¼ cup of Whole Milk
  • 1/3 cup of cheese (see NOTE below for choices)
  • Dash of salt
  • Dash of pepper
  • ¼ cup of parsley, finely chopped
  • 1 teaspoon of fresh thyme
  • Up to 1-½ cup of vegetables, (see NOTE below)

Process

  1. Preheat oven to 350F.
  2. Spray a deep pie plate, or a 11”x5” 7” oven proof dish
  3. Beat all ingredients together
  4. Mix egg mixture with your choice of vegetables and cheese
  5. Bake in a preheated oven for 30 minutes or until a knife inserted in the middle comes out clean.

NOTE: Add-in Ingredients in ½ cup increments, up to 1-1/2 cups

Recommended Vegetables for Frittatas

  • Asparagus: Tender asparagus tips provide delicate, almost sweet notes while the slightly firmer stalks contribute a gentle snap. Roasting or sautéing the asparagus briefly before adding it to the pan concentrates its natural sugars and softens any fibrousness, producing a tender result without losing its color.
  • Spinach: A classic choice, spinach wilts down significantly and adds a rich green element. It is well paired with various cheeses and herbs.
  • Mushrooms: They add a savory depth of flavor and a nice texture. Sauté them before adding them to the egg mixture to enhance their taste.
  • Bell Peppers: Available in various colors, bell peppers add sweetness and crunch. They should be sautéed until tender before mixing with the eggs.
  • Zucchini: This vegetable adds moisture and a mild flavor. Sauté it to reduce excess water before adding it to the frittata.
  • Onions: They provide a strong flavor base. Caramelizing onions before adding them can enhance their sweetness and depth.
  • Broccoli: This hearty vegetable holds its shape well and adds a nice crunch. It should be steamed or sautéed until tender before use.
  • Tomatoes: Fresh or sun-dried tomatoes can add a burst of flavor. If using fresh tomatoes, pat them dry to avoid excess moisture in the frittata.

Popular Cheese Choices

Cheddar: A good choice is cheddar because it adds creamy, tangy flavor and melts well, making the frittata richer. Choose mild, medium, or sharp to suit your taste. Use block cheese instead of pre-shredded for better melting and texture.
Mozzarella: Mozzarella has a mild taste and melts well, giving a creamy, stretchy texture. Fresh mozzarella contains more moisture and makes a frittata softer. Low-moisture mozzarella is drier and gives a firmer result.
Feta: This crumbly, tangy cheese adds a Mediterranean flavor. It pairs well with spinach, tomatoes, and olives. Feta does not melt fully but adds a salty, textured contrast.
Parmesan: A firm, nutty cheese that adds savory flavor. It does not melt smoothly like soft cheeses, but you can grate it into the eggs or sprinkle it on top for a tasty finish.
Gruyère and Pecorino Romano: Gruyère has a mild, nutty, slightly sweet taste and melts smoothly, so it works well in vegetable or meat frittatas. Pecorino Romano is saltier and sharper, so use only a small amount in strong, meat-based frittatas.

Tips for Using Cheese in Frittatas

  • Grate or crumble your own cheese to ensure smooth melting and avoid additives found in pre-shredded cheese.
  • Combine cheeses for complex flavors, such as mozzarella with Parmesan or cheddar with Gruyère.
  • Moderate the amount to prevent a greasy or overly heavy frittata.

Pair with ingredients:

  • Vegetable frittata: mozzarella, Gruyère, Parmesan, or goat cheese
  • Meat frittata: cheddar, Pecorino Romano, or Gruyère
  • Mediterranean frittata: use feta, goat cheese, or mozzarella. Choose cheese based on the flavor and texture you want. Try different combinations to find a balanced taste.

Spinach Salad with Candied Pecans

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly March 22, 2026 Leave a comment

Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.

Ingredients

  • 1 tablespoon butter
  • ½ cup pecan halves
  • 2 tablespoons brown sugar
  • 2 tablespoons of balsamic or white wine vinegar
  • 2 tablespoons of olive oil
  • 1 6-ounce package of baby spinach, long stems removed
  • 1 Pomegranate, seeded
  • ¼ cup feta or Gorgonzola cheese

Directions

  1. Melt butter in a small frying pan over low heat.
  2. Add pecans and 1 tablespoon of the brown sugar.
  3. Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
  4. Spread out on wax or parchment paper to cool.
  5. In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
  6. Place spinach in a large salad bowl and coat with the dressing, mix.
  7. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Optional stir ins:

  • Thinly sliced tart apple
  • Golden raisins
  • Sliced Strawberries
  • Raspberries
  • Blueberries

Cooking Endive

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Vegetables March 4, 2026 Leave a comment

How to cook endive. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endives are rich in many vitamins and minerals, especially in foliate and vitamins A and K, and are high in fiber. Endive has a bitter-sweet taste, but I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.

Here are a few suggestions on how to enjoy your endive:

Baked endive:

  1. Preheat oven to 375° F.
  2. Slice endive lengthwise, remove core. Keep the root end intact as it will hold the leaves together after slicing.
  3. Brush both halves with olive oil.
  4. Slice a fresh garlic clove into very thin slices and place the slices in between the endive leaves.
  5. Sprinkle with kosher salt and pepper, and a little garlic powder.
  6. Bake at 375°F. for 20 minutes.
  7. Remove them from the oven and sprinkle balsamic vinegar over them.

Pan braised endive:

  1. Slice your endives in half.
  2. Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like.
  3. Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil.
  4. Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown.
  5. Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar

Maple glazed endive:

  1. Preheat oven to 350°F.
  2. Halve 6 small endives, remove as much of the core as possible.
  3. Arrange endive into one layer on a baking sheet with raised edges.
  4. In a small saucepan, melt 2 tablespoons of butter then stir in 2 tablespoons of real maple syrup, 2 teaspoons of thyme and ¼ teaspoon salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes.

Whoopie Pies

Dessert, Fun Stuff, Lite and Weight Watcher Recipes January 21, 2026 Leave a comment

The history of Whoopie Pies is an interesting part of American food culture, mainly in the Northeastern U.S. They likely started in the early 1900s, possibly in Pennsylvania or Maine. The name “Whoopie” may come from children’s exclamations of joy or surprise when discovering the sweet filling inside. These treats have become a beloved regional specialty, reflecting local culinary traditions and history.

Cookie Ingredients

  • 1 cup sugar
  • ½ cup shortening
  • 1 egg
  • 1 egg yolk
  • 2 cups of all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon of baking soda
  • ½ cup hot water
  • 2/3 cup buttermilk

Cookie Process

  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  2. Beat together sugar and ½ cup shortening at high speed with a stand mixer until fluffy.
  3. Add the egg and egg yolk and beat until incorporated.
  4. In a separate bowl, stir together the flour, cocoa powder, and salt; set aside.
  5. Dissolve baking soda in the ½ cup of hot water; cool slightly.
  6. Add the flour mixture, the soda mixture, and 2/3 cups of buttermilk alternately to the sugar, shortening mixture.
  7. Beat at a medium speed until well mixed.
  8. Drop batter by rounded tablespoonfuls 2 inches apart onto a parchment paper lined cookie sheet. Bake for 8 – 10 minutes.
  9. Cool cookies on a cookie rack. Yields 48 cookies.

Filling Ingredients

  • 2 cups sifted powdered sugar
  • ½ teaspoon of meringue powder
  • 1 teaspoon vanilla
  • ½ cup shortening (such as white Crisco)
  • ¼ cup butter

Filling Process

  1. In a stand mixer, add shortening and butter, vanilla, 1 teaspoon of water and beat at high speed until light and fluffy.
  2. Turn mixer to low and gradually add powdered sugar and meringue powder.
  3. Beat on high until mixture is light and fluffy. If mixture is too thick to spread, add 1 teaspoon of water at a time, until it is spreading consistency.
  4. Spread some filling on the flat side of half the cookies, top with the remaining cookies, flat side down.
  5. Store in the refrigerator.

Spaghetti Squash

Dinner Ideas, Lite and Weight Watcher Recipes, Vegetables, Weight Watcher Friendly January 5, 2026 Leave a comment

Tonight, I prepared spaghetti squash for dinner. Instead of steaming it in the oven, which is my usual method, I roasted the squash, and it turned out excellent. Spaghetti squash can be cooked in various ways, including baking, boiling, steaming, and microwaving. It is versatile and can be served with or without sauce, making it a good substitute for traditional pasta. The seeds of the squash can also be roasted, like pumpkin seeds, providing an additional snack. When raw, the flesh is firm and similar to other raw squash. After cooking, the flesh easily separates into ribbons or strands resembling spaghetti. Nutritionally, spaghetti squash is rich in nutrients such as folic acid, potassium, vitamin A, and beta carotene. It is low in calories, with approximately 42 calories per one-cup (155 grams) serving. Although it does not taste like traditional spaghetti, it absorbs the flavors of the ingredients it is cooked or served with. Besides being healthy, it is also gluten-free, making it suitable for various dietary needs.

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons of olive oil
  • 1 large Roma tomato finely chopped
  • 2 tablespoons of fresh basil
  • ¼ cup shredded mozzarella or parmesan cheese
  • 1 teaspoon each coarse salt and pepper
  • 1 teaspoon garlic powder

Directions

Preheat oven to 400°F. degrees

  1. Place the squash on a towel to reduce the rocking, if cutting lengthwise, cut the stem end off first. Split the squash in half lengthwise using a very sharp knife.
  2. Use a fork to remove the seeds and center strings.
  3. Drizzle the inside of the two halves with the olive oil, using hands or a brush to be sure all surfaces have been coated.
  4. Sprinkle the coarse salt, pepper and garlic powder all over the inside surface of the squash.
  5. Using an oven safe dish or pan place the cut ends of the squash down on surface.
  6. Bake in a 400° F. degree oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
  7. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell
  8. Turn oven onto broil
  9. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
  10. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Allow to cool 5 minutes before serving.

Oven Roasted Bok Choy

Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables November 14, 2025 1 Comment

bok choy1I received three baby Bok Choy, also known as Chinese cabbage in my Bountiful Basket (a local food co-op) today. I was stumped as to how I was going to prepare them since I have only eaten this cabbage in stir fry or marinated. I decided to experiment tonight with an oven cooked bok choy.

A little about boc choy that you may not know; this vegetable contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Preheat oven to 350 degrees

Ingredients

  • 1 baby Bok Choy
  • Olive Oil
  • 4 cloves of fresh garlic, grated or chopped very fine
  • Kosher salt
  • Pepper
  • Parmesan cheese

Directions

Bok Choy

Bok Choy

  • Remove outer leaves if they look torn or bruised, or just cut short with scissors.
  • If leaves are overly long you can trim them with scissors, otherwise leave long, they will crisp up when cooked.
  • Wash with cool water and drain and dry on paper towels.
  • Slice the Bok Choy lengthwise into 4 quarters leaving the stem on each piece to hold leaves together.
  • Drizzle with olive oil, rub the olive oil into the leaves
  • Grate the garlic cloves and spread all over the Bok Choy and into the leaves
  • Sprinkle with kosher salt, pepper and Parmesan cheese
  • Place on a flat baking sheet covered with aluminum foil – do not use a pan with a lip, you want them to roast not steam.
  • Bake in 350 F. oven for 20 minutes, turn over and let bake for another 5 minutes
  • Be careful not to overcook, the Bok Choy should be crisp tender, at this point you can cut into chunks and serve or drizzle with a good quality balsamic vinegar and serve.

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