I decided to face my fears this morning and take your suggestion. Worst case scenario…. I don’t like it. It wouldn’t be the first time I cooked something that just didn’t work out.

Well… I know I say this a lot but… I’m SO GLAD I DID! Holy moly I was blown away. The salty bite from the creamy feta in this omelet was so awesome. I love the combo of spinach and bacon bits (note my two previous recipes.. Spinach and Bacon Egg Wraps and Mini Spinach Egg Muffins)
but the feta simply put it over the top!

Here’s how I made it..

• A nice handful of baby spinach leaves chopped
• 2 cherry tomatoes diced
• 1 tbsp real bacon bits (7g)
• 2 eggs
• 1/2 oz of crumbled feta (14g) <– I went lite becuause I was nervous but I thought this was the perfect amount
• Non-stick spray
• Kohser Salt & Ground Pepper

Here’s my little omelet making station on my messy counter.

Heat a non-stick skillet over medium high and spray with non-stick spray. Add the spinach, tomatoes and bacon bits with a pinch of salt.

Cook until the spinach wilts, about a minute or two.

Remove the spinach filling from the pan and set aside.

Whisk the 2 eggs together with a pinch of salt and some black pepper.

Lower the heat to medium and re-spray the skillet.

Add the whisked eggs to the skillet and swirl around to cover the whole pan.

Add the spinach filling to one side of the cooking egg and top with the feta.

In about a minute you’ll notice the top of the egg just starting to get firm. At this point run a large plastic flipper under the egg and fold over the best you can. It doesn’t have to perfect you’re only gonna eat it anyway. ;)

Once it’s folded over cook for about 30 more seconds, flip and cook for another 30-1 minute depending on how done you like your egg. I leave mine on a little longer, I’d rather it browning then runny in the middle.

Turn off the heat and serve with a side of ketchup… that is.. IF you like ketchup and eggs. :)

I love that this is a nice 5 point breakfast. If I was still in losing mode I would replace one of the eggs to make it 4 points. And if my daily points were REALLY low I’d go 4 egg whites to make it 3 points. (I calculated all three scenarios and there are about 225, 185, 150 calories and 15, 10, 5g of fat respectively, rounded of course.) Everything else pretty much remains the same.

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

As the name suggests I’d much rather throw these on the grill however, they work perfectly fine in the oven. So why not?

If you’ve never had grilled cabbage you are in for surprise. It’s hardy, super light in calories and very filling. I flavor mine with a bit of lemon juice, worcestershire sauce, pepper and bacon bits but you could really use anything. Even the toddler was intrigued by this one and asked for a bite. He gave it 2 thumbs up. The husband didn’t eve bother trying it. Just not his thing.

• 1 tsp olive oil (5g)
• 2 tbsp real bacon bits (14g)
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper (more or less to taste)
• 1 Medium Head of Cabbage

Preheat the oven (or the grill, you lucky son of a b ;) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..

Then cut the halves in half again…

…to make quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Wrap each wedge and bake for 20-30 minutes.

I say 20-30 becuase they will continue to cook once you pull them out. If you are going to let them sit for a little while pull them out around the 20 minute mark.

The wedges reheat wonderfull in the oven or the microwave!

• 1 thick slice of sweet onion chopped
• 1/2 of a sweet orange pepper chopped
• 1 tbsp real bacon bits
• 2 large leaves of fresh kale chopped
• 2 oz cooked chicken (I used leftover rotisserie that bought the other day)
• 1 whole wheat low-carb tortilla
• Olive oil non-stick cooking spray
• kosher salt

Spray a small non-stick skillet with the cooking spray and heat over medium-high heat. Add the onion and cook until browning. You want the flavor. Once brown add the pepper. Sprinkle the peppers and onion with a bit of kosher salt. Add the bacon bits and lower to medium heat. Stir and let the flavors combine a bit.

Add the chopped kale and stir in. It will start to wilt. Add the chicken, stir to combine and cook until warm. About another 1-2 minutes.

Pour the chicken, kale and pepper filling into a the tortilla. Wrap and eat!

I’m basing the nutritional information on a standard low-carb whole-wheat tortilla that is about 90 calories. The WWP are based on total nutritional info but if you count points for just the tortilla, chicken and bacon bits (everything else is free) it’s about 4. That’s why I put it in parenthesis.

Anyway, last year I perfected the mashed potatoes and invented my crock pot sweet potatoes. Which my mom really fell in love with and they are now part of our Thanksgiving dinner tradition. Which is fabulous as they are such a “set it and forget it” type of dish on such a crazy day.

A few years ago we started including asparagus on Thanksgiving. We’ve never been a big green bean casserole type of family. Honestly, I never understood the green bean casserole obsession in this country. It looks totally gross to me. If I’m gonna eat green beans I much rather them straight up anyway. Just my preference.

So instead of the green beans we go asparagus and I normally just roast them with some garlic. But this year I wanted to try something new. Why? I don’t know… it’s fun! :)

Here’s how I made them last night. You can of course double, triple or even use different proportions of onion to asparagus.

• 5oz pearl onions peeled (this technique works well)
• 1 bundle of asparagus
• 1 tsp olive oil (4g)
• 2 tbsp real bacon bits (14g)
• Kosher salt

Preheat the oven to 425 degrees.

Toss the onion with the olive oil and a bit of salt in a bowl.

Spread the onions on a cookie sheet lined with aluminum foil. Roast for at least 20 minutes shaking and tossing a few times.

Meanwhile clean and cut the asparagus. Snap off the ends and discard. Then cut them in chunks about 2 inches long. I sliced mine diagonally for a pretty effect.

Put the clean asparagus in the same bowl you tossed the onions with the olive oil. Add the bacon bits and cooked onions. Toss again and return everything to the same cookie sheet and sprinkle with a bit more salt. Roast for another 10 minutes until asparagus softens a bit.

My plan for next week is two 10oz package of onions. and 3 bundles of asparagus.. I may have 14 coming. Yikes!

I couldn’t be happier with the result. Except the spinach was a little stringy. Next time I think I’ll loose chop it before cooking. Other then that, this is a keeper for me.

Oh! and of course I dipped mine in ketchup! I was pleasantly surprised when the whole wrap stayed together. It’s the best kind of breakfast, fork-less! :)

• About 4 cups fresh spinach leaves loosely chopped (preferably baby)
• 2 tbsp real bacon bits (14g)
• 2 eggs (could use 1 egg/1 egg white to reduce fat by 5g)
• Kosher Salt & pepper
• non-stick cooking spray

Spray a non-stick skillet with non-stick spray. Add the spinach leaves and bacon bits and cook over medium heat. Sprinkle with a bit Kosher salt. Continue to stir as the leaves begin to wilt and reduce. Remove from heat once all leaves reduced a bit and set on the side.

Remove the skillet from the heat and wipe it dry. Re-spray with non stick cooking spray.

Beat the 2 eggs with a bit of salt and pepper until well blended. Add the egg to the skillet and swirl around to cover the whole skillet. Cook over medium-low/low heat. Covering will help the top cook faster.

Cook for about 5 minutes. Take spatula and run along the edge. Once the top of the egg is firm, slide the egg onto a plate. Let the cat investigate. :)

Place the cooked spinach in the center and roll like a burrito.

EAT! :)

Sorry.. went a little picture happy yesterday. :)

As for the addition of Flax. I’ve been reading so much about how they are great additions to your diet. Like in 4 Ways to Feed Your Brain or 5 Foods to Try Now, Flax seem to be listed in more and more of these types of articles.

The thing about flaxseeds though, you have to ground them a bit to get their benefit. According to WHFoods.com "…the nutrients in ground seeds are more easily absorbed. "

However, they last longer whole. So I buy a bag of whole seeds and keep them in my freezer (they will go rancid otherwise) then throw them in my magic bullet or blender when I want to use them. It works for me.

• About 2 cups baby spinach leaves (2 big handfuls)
• Half of a large roasted red pepper cut into strips (reserve some of the liquid)
• about 1 tbsp your favorite light Italian dressing
• 3 oz leftover cooked chicken breast
• 1 oz shredded part skim mozzarella cheese (28g)
• 1/2 tbsp whole flaxseeds (5g) pulsed in the blender
• 1 tbsp bacon bits (5g)

Slice the red pepper. Take about a tbsp of the liquid in the pepper jar and combine it with the dressing. Toss the baby spinach leaves with the dressing/liquid picture and pile it on the a plate.

Top the spinach with the red pepper and chicken. Sprinkle the cheese, flaxseeds and bacon bits on top.

Enjoy! :)

Here are a few more shots. I wasn’t really happy with any of the pictures so I couldn’t decide on the best of the worst. I hate photographing salads!

I fished out an old frozen bag of hash brown cut potatoes. Did you know they were just potatoes? I didn’t. I always thought frozen "hash browns" would be chock full of stuff I didn’t want to eat but on inspection of a few brands, some of them are just shredded potatoes with a preservative. But I digress.

Anyway, I took a cup of the frozen potatoes and used them as a base to make a hash style breakfast held together (kinda) by my one lonely egg. It was good, combining all the flavors of a traditional breakfast in a healthy hash style way!

• Non-stick cooking spray
• 1 cup frozen shredded potatoes or "hash browns" (you could also grate your own)
• 1-2 slices of sweet onion chopped
• 1 tbsp (7g) real bacon bits
• 1 slice of Canadian bacon cubed
• about 1/3 of a red bell pepper chopped
• 1 handful of baby spinach leaves chopped
• 1 egg beaten

Heat a small non-stick skillet over medium heat. Spray with cooking spray and add the frozen potatoes. Leave them alone while you chop all the other ingredients for at least 5 minutes before you flip. This will defrost and start to brown the potatoes.

Once they begin to brown cook for about another 3 minutes before adding the onion and bacon bits. We aren’t using any oil so they will not brown like traditional Hash Browns.

Once the onion and bacon bits are added continue to cook over medium heat until the onion softens. Add the Canadian bacon and bell pepper. Cook for a few minutes allowing the flavors to merge.

Add the chopped spinach and stir in. As soon as it starts to wilt, pour in the beaten egg. Immediately start to combine and mix in the egg. After the egg coats everything in the pan, use your spatula to press the hash down. It will create a nice brown on the bottom and "stick" the hash together a bit. Leave it alone for a minute.

Flip the skillet over on a plate and serve with some ketchup!

The idea is inspired by the buffet style broccoli salads you may see at a party or event. Except I skipped the mayo, limited the cheese and bacon, replaced the sugar with Stevia and added some carrots for color. I LOVED the results and I kind of wish I made more, so feel free to double!

I can’t lie, I made this for myself and I ate the whole batch slowly throughout the morning! It’s GONE!

• 3 cups raw broccoli florets (273g)
• ½ cup of carrots grated/shredded
• ¼ cup diced sweet or red onion
• 2 tbsp real bacon bits (14g)
• 1 oz fancy shredded cheddar cheese or a Mexican cheese blend
• ½ cup non-fat unflavored yogurt (114g)
• 2 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 1/2-1 tsp powdered Stevia extract (based on taste – used for sweetening)

If you like, blanch the broccoli. Bring a pot of water to a boil, drop in the broccoli then remove after a minute and place in a large bowl of ice cold water.

Place the broccoli, carrots, onion, bacon bits, and cheese in to a medium-large bowl.

In a smaller bowl whisk the yogurt, vinegars and stevia to make the dressing.

Pour the dressing over the broccoli mixture. Stir to coat and refrigerate for a at least 10 minutes.

Serve!

First of all my, readers REALLY know me and second, it was the first thing I thought of when I saw it in the store!

So coming home from the gym I remembered I defrosted a turkey sausage and I was all prepared to make an Overstuffed Sausage and Pepper Wrap when I remembered the Lavash bread! Then I thought PIZZA! (Much like that old Beggin Strips commercial, just replace the dog with me and the bacon with pizza – that should leave you with a nice mental picture)

My initial thought was a meat-lovers but upon seeing all the meats in the skillet I decided there needed to be some color! Which one looks healthier to you?

So I ditched meat-lovers and went supreme! Now I’m going to tell you how I made it but remember, take it and run! Use what ya got! My goal was as light as I could make a huge supreme pizza with all the meats!

• 1 large piece of Lavash bread or flat bread (like Joeseph’s)
• 1 turkey sausage link
• 1 tbsp real bacon bits (7g)
• 1 thin slice of deli ham chopped
• 4 small turkey pepperoni slices chopped
• 2 florets of broccoli cut up
• ¼ of an orange pepper chopped
• handful of baby spinach chopped
• 2 tbsp tomato paste
• sprinkle each of, Kosher salt, pepper, garlic powder, onion powder, dried basil, and dried parsley
• 1 ½ oz of shredded mozzarella (preferably fancy shredded but I didn’t have any)

Preheat the oven to 450 degrees.

Lay the Lavash bread on a sheet of aluminum foil. Cook in the oven for about 5 minutes until crisp. The edges will just start to brown.

Remove the skin on the sausage and cook up in a small no-stick frying pan. Break apart the meat it will want to stick together. Brown for about 2-3 minutes. Add the bacon bits, ham and pepperoni. Stir to combine flavors. Add the broccoli, peppers and spinach. Cook for about 1 minute and remove from heat.

Smear the tomato paste on the crispy Lavash bread. Sprinkle with all the spices. Spread with meat-veggie mixture. Top with the cheese. Sprinkle a bit of parsley and return to the oven for 5 minutes. Serve!

Now the serving is HUGE! What you see in the main picture (by the ingredients) is ¼ of the pizza. I’m going to count the whole “pie” as 1 serving because I ate the whole thing but if you wanted to go lighter you could split it with someone and add a salad on the side. It would be very satisfying!

To make it worse it’s more chipped then sliced and I hate that on my sandwiches (I’m really starting to show you my food quirks, aren’t.) So what do I do with it?

Well… use it for my tastiest, simplest salad yet!

OK, so I’m talking it up a bit but is all seriousness I enjoyed EVERY bite of this salad and I can’t wait to make it again. I love it when a simple idea taste so good!

Warm Turkey Club Salad

• 2-3 cups of your favorite greens (I used baby spinach leaves)
• 1 large tomato cut in chunks
• ~ 6 small slices lean deli turkey meat (51g)
• 1 tbsp real bacon bits
• 2 tbsp Sweet Dried Herb Dressing (recipe below)
• non-stick cooking spray

Pile the greens on a plate and top with the tomato.

Roll and cut the turkey meat (or in my case, chop it).

Spray a small nonstick skillet with non-stick cooking spray. Warm the turkey and bacon bits over medium high heat until warm and the turkey just starts to get brown on the edges.

Top the greens with the warm turkey and bacon. Drizzle with dressing. Enjoy!

Sweet Dried Herb Dressing

Note: Makes 3 servings

• 2 tbsp unflavored non-fat yogurt
• 1 tbsp honey (21g)
• 1 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 1 tsp olive oil
• 1 tsp dried parsley
• ¼ tsp each garlic powder, onion powder, mustard powder, dried basil, dried chives
• Pinch of Kosher Salt & Pepper

Whisk all ingredients together and let sit for a few minutes before using.

The dressing makes about 7 tbsp, I’m counting 2 tbsp as a serving. Each serving has about 45 calories, 2g of fat.

Using only 2 eggs you get two servings, 4 “muffins” each. You could, of course, eat the whole batch or double it to make more. Even replace the a egg with two egg whites. Just take the idea and run with it! We did! ;~P

• 2 eggs
• 1 cup baby spinach chopped
• 1 tbsp (7g) real bacon bits
• 1 tbsp (5g) grated parmesan cheese
• Kosher salt & pepper

preheat the oven to 375 degrees.

Whisk the eggs and spinach with a pinch of salt and pepper.

Using a tablespoon dollop the egg spinach mixture unto 8 mini-muffins. Preferably the silicone kind for NON STICKING! (I still can’t believe how good this worked).

Sprinkle the Parmesan cheese on top and bake for 10-12 minutes.

Dip and ketchup and you are on our way!

This morning I pulled out some tilapia fillets to make Crispy Baked Parmesan Crusted Tilapia. Along side, I was planning to make Sweet Potato Fries but by the time I got home from work, I just wasn’t in the mood.

Then I realized I really only eat sweet potatoes one of two ways, fries and baked. Why not try something new! So I experimented and I’m glad I did even if the husband and the toddler weren’t fans. Well, that’s not quite the truth, neither would even try one so I’m not sure if they would have liked them or not. Oh well more for me. Now I have lunch tomorrow!

• 2 sweet potatoes
• ½ of a small onion
• 4-5 button mushrooms
• ½ tsp curry powder
• 1/8 tsp dried rosemary
• Salt & Pepper
• ½ oz gouda cheese grated
• 1 tbsp (7g) real bacon bits
• Dried chives for garnish
• Non-stick cooking spray

Preheat the oven to 400 degrees.

Pierce the skin of the potatoes and bake them for about 45 minutes until they are tender. To give them a jump-start and shorten the cooking time, pop them in the microwave for 5 minutes. Once they are tender, pull them out of the oven and let them cool.

While the potatoes are cooling, sauté the onion and mushrooms over medium heat with a bit of non-stick cooking spray for about 10 minutes until the mushroom start to reduce down. Season the onion mushroom mixture with the curry, rosemary, salt & pepper.

Cut the potatoes in half scoop out the centers leaving the skin with a bit of flesh like a boat.

Mix the potato flesh with the onion mushroom mixture until well blended. Place the mixture in a large zip lock bag. Cut one of the bottom tips off and use the bag to pipe the mixture into the skins.

Top each potato with the cheese, bacon bits and chives. Bake for about 15 minutes.