Tag: Breakfast

Instapot Jam

On By Sister SlimIn RecipesLeave a comment

This isn’t a totally zero point food, but it’s very low in points and calories. Compare to any shelf variety jam and you’ll see how low this is and you know everything that’s in it!

It’s important to use frozen fruit as the moisture is needed to prevent sticking and give the fruit room to breakdown. Feel free to substitute any frozen fruit you’d like. I make this for Father Foodie with frozen cherries.

Ingredients:

  • 1 pound frozen strawberries
  • 1/4 cup pure maple syrup
  • Pinch of fine sea salt
  • 2 tablespoons chia seeds

Combine frozen strawberries, maple syrup and salt in the instapot. Close the steam valve and pressure cook on manual for 1 minute.

When cooking cycle is done let the pressure naturally release for 10 minutes then release.

Press cancel to stop the cooking cycle and turn on sauté. Add chia seeds and stir often to prevent sticking. I use this time to break the strawberries up more.

Once slightly thickened press cancel and transfer to 16 oz jar with a lid. It will thicken more as it cools in the refrigerator. Jam should keep for 2 weeks.

1 Tablespoon is 0 points
2 Tablespoons are 1 point
21 calories per serving

Recipe from: The Fresh and Easy Instapot Cookbook by Megan Gilmore

Frittata!

On By Sister SlimIn Recipe4 Comments

Here is a much begged for recipe. I find it flexible to preferences and taste buds so let’s call it a guideline. This is enough for seven breakfasts. I have this with some fruit and breakfast is done. This is my breakfast seven days a week since Father Foodie doesn’t like eggs. As a note when I shop I buy the 30 pack of medium eggs…two frittatas worth in one shopping trip.

Ingredients:

  • 15 eggs, beaten
  • Broccoli or cauliflower (it’s okay to use the steam bags from the freezer section as a shortcut)
  • 8oz mushrooms, sliced
  • 1 onion, diced
  • 1 can ro-tel, drained
  • Non-stick spray, just a spray or two

Preheat oven to 350. Steam vegetables in microwave for 5 min with a little bit of water. Drain when complete.

Spray your casserole dish with a little bit of non-stick spray.

Drain the rotel and put in the bottom of the pan.

Crack all 15 eggs into a medium bowl and beat until well blended, season as you’d like (I like Tony’s Cajun seasoning).

Assembly, spread the vegetables over the dish then pour the eggs over the top. I use a fork to push onto some of the veggies to get any air bubbles out and get them coated. Bake for 55-60 minutes, until nothing is runny.

Once a little cooled I divide into seven dishes and store in the refrigerator.

Approximate calories per serving:180

WW Blue Smart Points: zero per serving