How To make Scramble In A Pocket Ww
1/2 ts Olive oil
1/2 c Mushrooms
- sliced 1/4 c Onion, red
- diced 1/4 c Bell pepper, red
- diced 1/4 c Egg substitute
1 tb Cream cheese, light
- softened 1 Pita (1 oz)
In small skillet heat oil; add mushrooms, onion and pepper and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 1 minutes. Add egg substitute and cream cheese and cook, stirring
constantly, until egg substitute is set, about 2 minutes. Using a sharp knife, cut 1/4 of the way around edge of pita; open to form pocket. Fill pocket with egg substitute mixture. Weight Watcher Exchanges: 1/2 Fat, 1 Protein, 2 Vegetables, 1 Bread, 35 Optional Calories. Nutritional Analysis per serving: 190 calories, 11 g. protein, 5 g. fat, 26 g. carbohydrate, 58 mg. calcium, 344 mg. sodium, 7 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 22.5% Original recipe from Weight Watcher "Simply Light Cooking." Conversion and additional nutritional analysis by Rick Weissgerber.
How To make Scramble In A Pocket Ww's Videos
How to make a restaurant quality omelette at home quickly and easily
I used 3 fresh eggs at room temp, salt and pepper, chopped red onions, chopped spinach, spicy Italian salami, a bit of cream, shredded cheddar, and cooked it all over a medium hot pan with a generous serving of butter. You can of course change up the spinach, onions and salami for your own favourite ingredients. An omelette is basically a blank canvas for your own culinary creativity. Here’s a tip: as the eggs set underneath, gently pull the eggs from the sides and tilt the pan so the liquidy top runs into those pockets. This ensures the eggs are cooked straight through.
#omelette #breakfastideas #eggomelette #eggs #eggrecipes
Breakfast Hot Pocket
These breakfast hot pockets took about 5 minutes to make and were delicious.
My Skinny Pizza Dough Recipe:
2 cups self-rising flour
1 teaspoon yeast
1 teaspoon salt
1/2 cup nonfat greek yogurt
1/2 cup water
Mix and store out of the way in a bowl covered with plastic wrap - I store mine in my microwave for 12 hours before refrigerating. It's good for up to 7 days in the fridge.
Each hot pocket:
2 ounces of the skinny dough
1 scrambled egg
1.5 links chicken breakfast sausage
1/2 ounce cheddar cheese
Heat skillet over medium heat. Spray with avocado oil spray. Sprinkle everything but the bagel seasoning and add rolled out dough. Cook 1 1/2 minutes on one side, or until you see bubbles, then flip. Add the eggs, sausage and cheese, fold over and cook 30 seconds a side. Enjoy!
This is 6 WW points. #weightwatchers #hotpocket #breakfastideas #mybizzykitchen
WW Weekly Meal Prep | Breakfast and Lunch | EASY!!!
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MEAL PREP | BLUEBERRY PANCAKE BAKE | MINI SHEPHERD'S PIES | WEIGHT WATCHERS POINTS & CALORIES
Meal prep for my husband and I! WW Weight Watchers points and calories included! I follow the Weight Watchers points program, but I also share calories on my channel as well. Meal prepping is such a big help for me on my weight loss journey. I’m able to pre-track and it takes the stress out of wondering what to have during the week. Thanks so much for watching! I hope you enjoy this video!
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// RECIPE LINKS:
BLUEBERRY PANCAKE BAKE:
MINI SHEPHERD'S PIE:
MODIFICATIONS: I used 1 pound of 96% extra lean ground beef
With my modifications, it came out to 250 calories per serving and 5 WW points
// ITEMS USED/MENTIONED OR REGULAR ITEMS I USE
Single-compartment glass meal prep containers:
Two-compartment glass meal prep containers:
Three-compartment glass meal prep containers:
Instant Pot Duo Crisp Pressure Cooker/Slow Cooker with Air Fryer lid:
SteamMates Nelson steam diverter:
Instant Pot Accessories:
White Corningware Dishes:
Rectangle baking pan:
Salad Bowls with compartment top: NOTE!! Mine are the 52-oz - sometimes they only have the 38-oz size.
Paderno 4-blade spiralizer:
Lodge Enameled Dutch Oven:
Produce Saver Storage Containers:
OXO 4-cup angled measuring cup:
Misen Chef's Knife:
Salt Box:
Gallon Reusable bags:
Double-sided Measuring Spoons:
3-pc. cutting boards:
Spice Jar Set:
Ozeri Food Scale:
Green Preserve food storage containers:
Rotary cheese grater:
Pyrex 2-cup round glass bowl with red lid:
9x13 non-stick pan:
Lakanto sugar-free maple syrup:
OXO Salad Spinner:
Chef's Rival Chopper:
Souper Cubes:
Souper Cubes Gift Set:
Silicone Egg Molds with steamer rack:
Avocado Food Hugger:
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PLEASE NOTE! I am a certified nutrition coach with a specialty in behavior change. However, I am not licensed as a dietician or nutritionist, nor am I a doctor or nurse. We are each unique individuals and we all have different bodies. What I eat and my body needs are completely different than yours. So, please don't feel that if you copy what I eat, that's what you need. Please consult with your healthcare provider or dietician for guidance on your personal needs. Views and opinions expressed are my own based on personal experiences and not meant to be advice. My videos are shared for entertainment purposes only.
00:00 Welcome to Planning Us Healthy
00:42 Breakfast Prep – Blueberry Pancake Bake
09:56 Lunch Prep – Mini Shepherd's Pies
15:56 Snacks
17:55 Thanks for Watching!
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Email: planningushealthy@gmail.com
#planningushealthy #weightwatchers #mealprep
WW breakfast, lunch, dinner, WW points all plans
In this WW video its all about the food! WW Food for all plans. WW purple, WW green and WW blue! Everyone is includued on my food videos whenever possible! 3 home cooked meals that should have everyone within WW smartpoints.
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Scrambled Egg Waffles
This is recipe is so simple!!! And it's crispy, crunchy, cheesy delicious. This morning I made cheesy scrambled eggs in my mini waffle maker.
Ingredients:
1-2 Eggs
A splash of milk/cream or water
Salt & Pepper to taste or other seasonings of your choice
Shredded Cheese of your choice
A few pieces of cooked bacon, ham or sausage or other cooked meat of your choice
Veggies if you want them
Directions:
1. In a little bowl or measuring cup mix up your scrambled eggs. So, lightly beat your egg with a splash of milk and your seasoning.
2. Heat up your mini waffle maker, light it spray it with some pam or oil.
3. Put a little bit of shredded cheese in the waffle maker and let it melt and get bubbly.
4. Pour in a little bit of your scramble egg mixture and add meat or very finely chopped veggies of your choice or none at all. Close the lid and let it cook for about 1-2 minutes.
5. Open the lid and add more cheese on top of your egg. Close the lid and let it cook until it's crispy and you can open the lid without the cheese/egg sticking to it.
6. Remove from the waffle maker and enjoy your crispy scrambled egg waffle!!
Yup, it was that simple. I love making these for breakfast!
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