Joe's Special

Joe’s Special

Joe's Special

Joe’s Special

There are a lot of theories as to the origins of Joe’s Special.  My favorite is the one where a hungry musician stopped into New Joe’s in San Francisco late one night and ordered a spinach omelette which was then beefed up with some extra hamburger left over from dinner.  You can read a more detailed account on the Original Joe’s website.  No matter the origin, it’s a delicious thing to eat: breakfast, lunch, dinner, it doesn’t matter.  I used the recipe from last month’s Saveur.  It goes really well with a fresh baguette and a little Frank’s hot sauce.  Joe and Frank get along great as it turns out.

SERVES 4
Weight Watchers Points Plus Value: 8

INGREDIENTS

1 tbsp. olive oil
5 cloves garlic, minced
1 medium yellow onion, finely chopped
8 oz. ground chuck
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry in paper towels
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
¼ cup finely grated Parmesan
Crusty Italian bread, for serving

INSTRUCTIONS

Heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until soft, about 5 minutes. Add chuck; cook, stirring, until browned and all moisture evaporates, about 10 minutes. Add spinach; cook until heated through, about 2 minutes. Add eggs; cook until eggs are cooked and mixture is slightly dry, about 4 minutes. Season with salt and pepper; sprinkle with Parmesan. Serve with bread.

Artichoke, Spinach and White Bean Sandwich

Artichoke, Spinach and White Bean Sandwich

Artichoke, Spinach and White Bean Sandwich

Artichoke, Spinach and White Bean Sandwich

I just installed Gojee on my iPad and was doing a pre-lunch perusal and doing my best not to lick the screen.  Those pictures are just amazing.  I came across this sandwich originally posted at A Nutritionist Eats that sounded tasty so we gave it a shot.  The original recipe says it’s two servings, but you can stretch it easily to four and reduce the points.  I tried to use less oil than called for in the bean spread and it just didn’t work.  I did adjust it slightly by adding lemon juice.  This will be going into regular lunch rotation.

Weight Watchers Points Plus Value: 8

INGREDIENTS

  • 1 – 15 oz can of white beans (I opted for cannellini beans)
  • 2 tsp basil
  • 1 clove garlic
  • 2 Tbsp olive oil + 1 tsp
  • salt & pepper
  • Juice from half a lemon
  • 1 – 14 oz can of artichoke hearts, drained and roughly chopped
  • 1 – 6 oz bag of fresh spinach
  • 8 slices whole grain bread

White Bean Spread:

Combine beans, basil, garlic, 2 Tbsp olive oil and lemon juice in food processor and process to desired consistency.

Artichoke & Spinach:

Heat large pan over medium heat. Add 1 tsp olive oil, artichokes and spinach, cooking for about 2 minutes, until spinach has just wilted.

Sandwich:

Spread bread with white bean spread and top with artichoke and spinach mixture.

Ham Crust Spinach Quiche

Ham Crust Spinach Quiche

Ham Crust Spinach Quiche

Ham Crust Spinach Quiche

I’m on a quest to make a cookbook of my family’s favorite recipes.  It seemed like the perfect Christmas present.  As I’ve gone though ideas for how to give it an extra creative flair, I thought, “wouldn’t it be great to include the Weight Watchers points for each of the recipes?”  Oh, how I wish I’d just left well enough alone.  The good news is that my new favorite blog, The Slender Kitchen, had a great breakfast alternative to what I set out to make and post this morning.  I give you the individual breakfast quiche!  I can’t wait to try variations on this theme and am so grateful to have found it.  These little morsels of goodness contain 1, that’s right, ONE, point each.  A single point never had so much flavor and provided so much satisfaction.  I can’t wait to make another batch tomorrow and snack on them for breakfast all week long.

Weight Watchers Quiche Cupcakes
Points: 1 weight watchers pointsplus
Servings: 12
Serving Size: 1 quiche
Nutritional Information: 40.2 calories,  2.1g of fat, 2g of carbohydrates, .5g of fiber, 4.4gof protein

Ingredients

  • 3 whole eggs
  • 3 egg whites
  • 3 cups baby spinach
  • 1/4 chopped onion
  • 1 minced clove of garlic
  • 1/4 cup non fat milk
  • 12 slices of ham
  • Salt and pepper to taste
  • 1/3 cup shredded part skim mozzarella cheese

Instructions

  1. Preheat the oven to 375 degrees and spray a muffin tin with non fat cooking spray.  (Mine has 12 muffin holes)
  2. Spray a saute pan with cooking spray and saute the onions until the begin to become translucent.  Add the spinach and garlic and continue to saute until wilted.  (You could add a pinch of nutmeg here which would be delicious).  Remove from heat.
  3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy.  Stir in the spinach mixture and cheese.
  4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche.  Try to make sure the ham isn’t sticking to fat over the edge or it will burn during cooking.
  5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.  These are great warm or cold and will keep well in an airtight container in the refrigerator.
  6. Tip: If you were planning on using these for a quick breakfast or more substantial meal, consider using a 6 cup muffin tin to create larger servings.