Raspberry Italian Meringue Pie
Raspberries <3 <3<3 I know strawberries are in season (or close) and they are really good, but for my money …..ya gotta love some raspberries!!
Over the past few years blogging, I have made quite a few recipes that showcase these little red beauties.
Raspberry Kiwi Fruit Cookie, a huge cookie thats ready to take to a picnic or BBQ…..looks like a slice of watermelon.
For when the weather gets hot and steamy…….that’s right summer is on it’s way….. Raspberry Yogurt Popsicles are a cool refreshing and healthy way to beat the heat.
Continue reading “Raspberry Italian Meringue Pie”
Veggie Bagel Sandwich
Back in March of 2014 I made a bagel sandwich that we made in the deli of the grocery store I used to work at, Vegetable Sandwich with Dill Sauce was my take on that grocery store sandwich.
Fast forward a few years and it’s time for a healthy re-make. Not that the original wasn’t good for you, but there is always room for improvement right???
Since becoming a Weight Watchers point counter, I try and revamp my favorite foods to be the least number of points as possible. Bagel are 9-10 points and cheese is another 4….. thats 14 points…yikes…no way does that fit in my 23 point world!
2 ingredient bagel recipes are all over Pinterest. What the heck I gave them a whirl. Impressive is all I can say…..oh wait….. super easy too!! Self rising flour and greek yogurt. I know right too easy!
So, what do they taste like?? Really, really good and they toast up like a dream. Toasted bagels are the base of my Veggie Bagel Sandwich, so I’m off to a good start.
Dill sauce made from greek yogurt, dill, dijon, and a splash of vinegar is the prefect fresh spread for all those veggies.
As far as the veggies……..go crazy use what ever veggies you like. In the original I used cheese and feel free to add it if you like. My veggie choice was tomato, cucumber, peppers, and spinach. Next time I will add the red onion that I forgot……
Veggie Bagel Sandwich is a healthy, vegetarian, good for you sandwich. Perfect for that brown bag lunch or anytime you want a light refreshing sandwich.
1 cup self rising flour
1 cup plain greek yogurt
egg for egg wash
1/2 cup plain greek yogurt
2 tablespoons fresh dill chopped
1 teaspoon dijon mustard
1 teaspoon rice wine vinegar
Salt & Pepper to taste
English cucumber, sliced
Green, red or orange bell pepper, sliced
Fresh spinach chopped
Preheat oven to 350 degrees.
Combine self rising flour and Greek Yogurt in a bowl until a dough starts to form. Turn on a lightly floured surface and knead into a dough. Divide dough into four pieces.
Roll dough into ropes and form a circle pinching the ends together. Place bagels onto baking sheet. Make an egg wash by beating 1 egg with a tablespoon of water and brush over bagels.
Sprinkle with seasoning of your choice.
In a small bowl, stir together the yogurt, dill, mustard, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Split and toast the bagels.
Spread dill sauce on each side of each the toasted bagel half. Layer the veggies in what ever order you wish.
Place the top on the sandwich and enjoy.
I use Fage 0% greek yogurt
Everything old is new again…..Cauliflower Potato-ish Salad is my new version of potato-ish salad. In the post below I had made my very favorite potato salad.
As I have mentioned in the past month or so I have joined Weight Watchers. Reformulating some of my favs to a more point friendly versions has been a challenge and fun! Plus I’ve had some really great results!
So, below is my original post, and the comments in red are the changes I made making Baby Red Potato Salad into Cauliflower Potato-ish Salad. Continue reading “Cauliflower Potato-ish Salad”