This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.
I don’t know why took me so long to get around to making one of these. They are easy, delicious, and very healthy. Best of all, this isn’t much different from how I would’ve made it before joining Weight Watchers. Only 190 calories a slice!
If you want a fancy restaurant feel, serve it with fat-free balsamic vinaigrette. It pairs beautifully with the Brussels sprouts.
First, let’s play a game: use voice-to-text on your phone to say “Shakshuka” (pronounced Shack-SHOO-kah), and post what your phone thinks you’re trying to say (mine thought I said “Shack sugar” and “Suction Cup”).
Now then. Shakshuka is one of those wonderful recipes that doesn’t require any adjustment at all to be ultra healthy, and also faithful to the proper recipe. @beth-bueschler51 (on Weight Watchers Connect) shared a picture of shakshuka she had, and shared the recipe she was given (thanks again, Beth!) The recipe didn’t have all the measurements for a proper recipe, so I’m posting what I did. I also added ground chile de arbol for some heat, which is a bit like cayenne pepper with character.
The only ingredients that have any points at all are the oil and tomato paste, but they’re in such a small quantity that this still comes up as a 0-pointer (and a wispy 132 calories per serving). I had mine with the #2ingredientnaanbread I made previously.
I’ve made croquettes several times before, always with potato as the main ingredient. With Weight Watchers declaring potatoes to be Bad (due to high starch), I decided to sub out the potato in favor of rutabaga. Not surprisingly, this lightened things up considerably (rutabaga is 10 calories/ounce compared to the potato at 26 calories/ounce). The result is 104 calories per croquette…and they’re a good size (almost 3 ounces each
If you eat hard boiled eggs as often as I do, you probably have gotten very good at it. Or, maybe you’ve found that it’s hit-and-miss? This is how I make my hard-boiled eggs come out perfectly, every time. The cook time can be reduced just as easily if you want soft-boiled eggs.
Note that the salt helps to keep the eggs from cracking, while the vinegar will help with peeling the eggs.
This is based on a New York Times cooking recipe from 1975. The adjustments I made were using significantly lighter ingredients, and adding a lot more blueberries.
This recipe was made possible by Swerve, a 0 calorie sugar substitute that actually tastes like sugar, with no aftertaste.
I’ve avoided making sweet things since starting WW because I haven’t been able to find a good sugar substitute, until now. I’m completely done with Stevia. I have a giant bag, and I think I’m going to dump it out (and recycle the bag, of course).
When I mixed it, I tasted the batter, and it tasted…like muffin batter! I seriously would not have known the difference between this, and muffins I made previously with regular sugar and regular butter.
Next came the blueberry bombardment. I used 3 cups of blueberries, when even blueberry heavy recipes normally call for 2.