Ingredients:
1 tray frozen Green Giant Just for One Broccoli and Cheese Sauce
3/4 cup fat-free liquid egg substitute (egg Beaters)
3/4 cup frozen potatoes (O’Brien)
1 slice Canadian bacon, chopped
2 tbsp shredded, fat-free cheddar cheese

Making it into a meal:

1. Prepare Broccoli and Cheese sauce according to package directions. Set aside
2. Bring a large skillet sprayed with nonstick spray to medium heat. Add egg substitute and scramble for 2-3 minutes, until fully cooked. Place scrambled egg substitute into a microwave safe bowl and set aside.
3. Remove skillet from heat, re-spray with nonstick spray, and return to heat. Raise heat to medium-high and add potatoes. Cook for 3-4 minutes, stirring occasionally, until thawed and lightly browned.
4. Add Canadian Bacon and cook until hot and a little crispy, about 1-2 minutes.
5. Add potato-bacon mix to the bowl with the egg scramble and then add broccoli and cheese and stir.
6. Sprinkle shredded cheese on top of the bowl and microwave for 30 to 45 seconds.

5 Weight Watcher points per serving

With needing to shed a few pounds as well as being tired of the same old foods day in and day out, I have been trying out a few new recipes.  I’ve tested out homemade grilled fish tacos (A++), salsa fish, and now Lemony-Asparagus Fish.  The last recipe is one I received in a HungryGirl email last week and it looked quick and easy.  Asparagus was on sale so I figured that would seal the deal and I would try it out.  So come Sunday night, I pulled all of the ingredients out and fired up the oven.  Talk about tasty food!  Here is the recipe courtsey of HungryGirl.com.  An actual photo will come later tonight when I fire up the camera.

Lemony-Asparagus Fish
Ingredients
1 package frozen Tilapia filets or other white fish (normally 4 to a pack)
1 bunch of Asparagus trimmed of tougher end, depending on length possibly cut in half
1 lemon, sliced
1 tsp. whipped butter (spray/melted butter worked fine)
1/2 tsp. chopped parsley
1/2 tsp. crushed garlic (garlic powder was ok)
1/8 tsp. salt

Cooking Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, mix together butter, parsley, garlic, and salt to form a thick paste. Set aside.
3. Lay a large piece of heavy-duty foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus.
4. Spread butter mixture evenly over the fish, and top with lemon slices (2 slices per fish). Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
5. Place packet on a baking sheet, and cook in the oven for about 15 minutes, until asparagus is tender and fish is cooked through.

Allow packet to cool for a minute then serve 1 raft with 1 fish and 2 lemon slices. The lemon slices will be nice and tender and will nicely “juice” your fish.

PER SERVING: 205 calories, 4g fat, 412mg sodium, 6g carbs, 2.75g fiber, 3g sugars, 35g protein. About 4 WW points per serving. Can’t beat that!

“It” is called Vitalicious Chocolate vitatop muffins.  These are decadent treats that you buy from vitalicious.com and pop into your freezer.  When you are craving one you just pop it into the microwave and heat for 30 seconds and enjoy.  There are tons of flavors and they are my new favorite Chocolate fix because I feel like I am eating something really bad but it really isn’t. Vitatops are all approximately 100 calories and contain at least 4 grams of fiber.  I first heard about them a few years ago thanks to HungryGirl and then I was reminded about them again at a Weight Watchers meeting.  I finally broke down and bought some on sale and fell in love.  I eat on average one per day usually with a half cup of fresh berries and a glass of milk.  Absolutely fabulous as it tastes like a chocolate covered whatever-berry and it is a great way to spend 3 points out of your daily allowance.

Whoever said chocolate was not a weight loss friend has never tried a Vitatop!

So what did I think?  Overall it wasn’t too terrible.  I will admit that the eggs were a little weird looking during the whole cooking process.  They were scrambled but didn’t have the same look as scrambled eggs during and after the process but they tasted the same.  They worked well for breakfast tacos because it was one or two lumps of egg and not lots of little pieces so I could transfer them over to the tortillas fairly easily.  Next time I make them though I am going to make less.  I felt 1/2 cup of Egg Beaters was just too much egg for me in a breakfast taco.  Otherwise 4 stars and a great way to have eggs before heading off to work.