Low Calorie Pumpkin Pie Milk Shake

H_aP_pY  _Ha_LL_Ow_Ee_N everyone!!! 

What an amazing weekend we had! Saturday we worked all day and night, getting ready for our semi-annual community garage sale and readying our store for the holidays (we have a collectibles store, we sell mostly Christmas collectibles).  Sunday we spent the afternoon and early evening with our most fantastic long time friend "Uncle Happy".  Weird nickname, huh?  Well he is Em's Godfather, and honestly I have never seen him so happy and smiley as when he is with Em.  So, he became Uncle Happy.  We had a wonderful birthday celebration for Uncle Happy and a magnificent pie (which I will be sharing on Friday).  Em colored a beautiful birthday card for him and I don't think I have ever seen him so happy as when he looked at the card, and said "this one's a keeper".  {{{sniffle, sniffle}}}  Ok, so I am a bit sentimental and sensitive lately.

I can't believe it is Halloween already.  We are spending the day doing Halloween things.  Going to the pumpkin patch, carving a pumpkin and going Trick or Treating (at our family and friends houses, and then around the neighborhood).  We are quite excited now that Em is almost 2 and has a better concept of what is going on around her.

So, in the spirit of Halloween and pumpkins, today we are featuring a Low Calorie Pumpkin Milk Shake, this recipe was shared by YaYa's daughter on Facebook and it sounded so good I had to try it.  It was amazing and absolutely perfect just the way it is.

Enjoy!  I certainly did!

Low Calorie Pumpkin Milk Shake

(makes 4 servings)
15 ounce can Libby's 100% Pure Pumpkin (NOT pie filling), frozen in an ice cube tray
2 cups Fat Free Milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup Splenda
2 cups Cool Whip light, divided
  

In a blender combine frozen pumpkin, milk, cinnamon, nutmeg, and Splenda. Blend until shake consistency.

Serve with 1/2 cup Cool Whip light on each serving.
 

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Haunted Halloween and Fabulous Fall Cocktail Roundup

Hello and happy Halloween weekend.  What a fantastic month October has been and we are looking forward to the fall weather that will be coming in the next few weeks.

We are so excited about the Halloween parties this weekend that we decided to do a quick recap of some Halloween and Fall Cocktails today and tomorrow.  Hope you enjoy!!!

Chicken Stew and Dumplings

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I was really excited to make this Chicken Stew and Dumplings for my family.  Chad loved it!  He ate every drop and took seconds.  Munchkin was very excited too!  I love it and had to restrain myself to only have one bowl.

The stew freezes well.  I use 2 and 4 cup containers and cover the top with plastic wrap (right on top of the stew) to help prevent freezer burn.  When defrosting and reheating, you may need to add some water as the stew will be thicker.

 

Dinner's Ready!

 

With love from our kitchen table to yours!  XO

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Chicken Stew and Dumplings

1 lb boneless skinless chicken breasts, trimmed and diced

salt and pepper to taste

1/4 cup flour
drizzle olive oil
1 small onion, grated (or diced)
3 garlic cloves, minced
salt pepper
2 cans white beans, drained and rinsed
2 quarts chicken broth

2 chicken bouillon cubes

2 cups diced carrots

4 cups diced, peeled potatoes

1 teaspoon pepper

1 tablespoon Creole seasoning (recipe to follow)

2 tablespoons butter

1/2 cup flour, divided

½ cup milk

2 tablespoons fresh parsley, chopped

Dumplings

2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
3/4 cup milk
1/4 cup water

Combine ingredients. 

DIRECTIONS:

On a large plate combine flour, salt and pepper.  Dredge chicken breast pieces through flour and pat flour onto chicken to get an even coating all over.  

In a large stock pot (12 quart), over medium-high heat, allow pan to heat up.  Once pan is hot enough to cause a drop of water to scatter, drizzle pan with olive oil and add chicken in one layer.  Once chicken is browned on one side, turn chicken.  Brown on the other side.  Remove chicken from pan once all sides are browned, and set aside.  Add onions to pan and cook until translucent.  Add garlic.  Stir well and begin adding chicken broth, bouillon cubes, chicken, potatoes, carrots, beans, pepper and Creole Seasoning. Bring to a boil.

In a separate pot melt butter, add 1/2 cup of flour.  Whisk to combine and cook over medium heat for 3 minutes to cook out the flour taste.  Add the milk, whisk until combined well.  (It is okay if you have some lumps, these will cook out in stew).  Add to stew and stir well to combine.  Bring back to boil, reduce to simmer.  Simmer over low-medium for 1 to 2 hours, until chicken is cooked and stew is thickened.  

After 1 hour of simmering: In a medium bowl, combine flour, baking powder, salt, butter, milk and water. Stir well with a spoon until combined.  Turn stew to medium-high and bring to a boil.  Drop dumplings by spoonfuls on top of boiling stew.  Cover tightly and cook for 12 minutes.  Remove cover and serve stew.

Emeril's Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Candy Corn Martini

Happy Thursday and Welcome to Ladies Night!  We are quickly approaching All Hallows Eve! We are celebrating Halloween here at The Slow Roasted Italian with a fantastic drink!  The perfect adult treat for your Halloween party, the Candy Corn Martini is a Devilish Delight.

Mr. W infused the candy corn into the vodka, which created this fantastic holiday treat.  It tastes like Brach's made its own Candy Corn Vodka just for you. So Trick or Treat yourself into this one of a kind drink, I dare you, no I double dog dare you to drink up this cocktail and infuse yourself with Halloween!!! Now go and scare yourself up some fun.

Two Cheese Jalapeno Quesadilla

It's The Happy Hour here at The Slow Roasted Italian!  Happy Hump Day!  During The Happy Hour we feature a  fabulous dish you may find at a happy hour, or serve as hors devours, appetizers or antipasti.  Here is a fantastic treat from The Happy Hour to get you through the mid-week blahs!!!

To check out more fantastic dishes from The Happy Hour, check out the link on the right side bar, or click here.  If you are looking for some delicious cocktails, check out Ladies Night. 

Fantastically easy dish for your happy hour!  Two Cheese Jalapeno Quesadilla.  

Two Cheese Jalapeno Quesadilla
2 flour tortillas
olive oil
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Colby cheese
1/2 can diced jalapenos

Warm griddle over medium high heat.  Lightly brush griddle with olive oil.  Place a tortilla on griddle.  Allow to lightly brown, 10-30 seconds, then flip.  Repeat until both sides are lightly browned.  Set aside and repeat with other tortilla.

Once second tortilla is lightly browned, top with cheeses (while still on the griddle).

Then dollop jalapenos onto cheese.

Top with second tortilla and allow to melt cheese.  Flip once bottom tortilla is browned, allow second side to brown.  Remove and cut into 6 pieces with a pizza cutter or a chef's knife.


Serve with your favorite toppings.  Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Dried Pineapple Rings

It's Tuesday and that means its Simply Delicious here the TSRI.  Today, I bring you a simple snack that is a family favorite.  Literally 1 ingredient.

We love healthy snacks, I keep them in my hand bag, in Em's diaper bag, in the pantry and we are always grabbing for them.  Dried pineapples are one of our favorites.  I never would have thought to make my own dried fruits, but I can get the freshest ingredients and know what my family is eating.  I picked up a bag of dried banana chips from a health food store and enjoyed them very much until I read the ingredient list...  That did it.

Today I have Dried Pineapple Rings, pineapple takes no pretreatment just slice and dehydrate.  I use my dehydrator, but you can easily do this in your oven on a low temperature setting.

Dried Pineapple Rings
5 pineapples

Start with 1 ripe pineapple.

Lay pineapple on its side, on top of a cutting board.  Using a sharp chefs knife, cut off the top and bottom of the pineapple.  Stand pineapple up on its end.

Cut the skin (and spiky things) off the sides in strips, continue around the pineapple until all the skin is removed. Cut pineapple with a mandolin slicer (using the thick setting) or cut in 1/4 - 1/8" slices using a good knife.  Once you have sliced the pineapple, remove the core by punching the center with a small cookie cutter, about a 1" round.  You can also use a knife to cut it out.

Lay pineapple rings, not touching on your dehydrator trays (mine holds 9 rings per tray).    Repeat until you have filled your whole dehydrator.  Mine takes 5 pineapples (with a little snacking).  Fill your dehydrator and dry according to your manufacturers instructions.

Alternately you can lay on baking sheets and bake in oven at 165 degrees for 6-16 hours until leathery and not sticky.

 Click here for a printable version of this recipe - The Slow Roasted Italian.com

Pomegranate Banana Smoothie

Happy Monday everyone.  We had a beautiful weekend, hope you did too!  Today is "On the Lighter Side" here at The Slow Roasted Italian.  Every Monday we feature a dish that represents healthy eating.  Today we feature a fabulous smoothie to kick your week off right!!!

But first a note from Donna and Chad:  The holiday season is a very busy time of year for us, as we are gearing up for the holidays, we will be posting on the blog Monday through Friday until at least January.  We have found that everyone seems to especially enjoy the themes that run on:  Monday - On the Lighter Side, Tuesday - Simply Delicious  and Thursday - Ladies Night.  Therefor we are keeping those themes in place.  Wednesday - The Happy Hour, Friday- Diving Into Decadence, Saturdays -  Date Night and Dinner Parties, and Sunday - Family Time will appear on Wednesdays and Fridays.  It is going to be an exciting holiday season! 

It is autumn and the proof is in the pomegranates.  They are everywhere!  I love them and have been thinking of how many ways I can use them.  There is an amazing sale on them this week, so we are stocking up.  Did you know a pomegranate will last up to 2 months in the refrigerator and up to a month on the counter?  Also that you can remove the arils (seeds and the surrounding water-laden pulp) and freeze them? I can't tell you all the ways that I can think of using these.  Smoothies, cocktails, sauces, salad dressings, pies, savory dishes...

AboutPomegranate.com provided these wonderful facts;  pomegranate is not only delicious but one of the most nutritious fruits to eat. It is rich in vitamin C, vitamin B5, potassium and also polyphenols, a potent form of antioxidants. It is also considered one of the high-fiber fruits. A ½ cup of pomegranate arils contains only 80 calories, but is packed with 5g of fiber and 180mg of potassium.

Today we are sharing our favorite smoothie this season (although I am sure there are plenty more to come) Pomegranate Banana Smoothie.  As Mr. W put it:  its perfect.  Don't change a thing!  I hope you enjoy it, it got rave reviews from all 3 of us.  Em drank almost a whole glass on her own!!!  Enjoy!

Pomegranate Banana Smoothie    Makes 2 - 8 ounce servings

1 banana, frozen in pieces (at least 1 hour)

½ cup ice

3/8 cup  non fat, plain yogurt

¾ cup fresh pomegranate juice (seeds can be included, if you choose)

Blend, serve, enjoy!!!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Honeycrisp Apple Crisp

Happy Friday and welcome to the beginning of the weekend!  We are Diving Into Decadence here at The Slow Roasted Italian today with a phenomenal Honeycrisp Apple Crisp.

I really developed a taste for crisps, crumbles and cobblers when I lived in Florida.  It is the one state that is in the south, but not considered southern.  Go figure!  I usually make apple crisps with golden delicious, because they bake so well.  This time I decided to try some delicious honeycrisp apples.  They are divine and this crisp was beyond amazing!!!

Enjoy!!!

Apple Crisp

2 pounds ripe Honeycrisp Apples (4-5 apples)

1/2 cup granulated sugar

2 tablespoons all-purpose flour

½ tablespoon ground cinnamon

¼ teaspoon ground nutmeg

½  stick butter, melted

For the topping:nocoupons

¾ cups all-purpose flour

½ cup granulated sugar

½ cup light brown sugar, lightly packed

¼ teaspoon kosher salt

½ cup old-fashioned oatmeal

1 stick cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel, core, and cut the apples into large chunks (or slices if you prefer). 

Place the apples in a large bowl and add the butter, sugar, flour, cinnamon, and nutmeg.  Mix well with a spoon.  Pour into a buttered 8”x8” inch baking dish. 

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the apples, covering completely.

Place the baking dish on a sheet pan and bake for 40 minutes or until the top is brown and the fruit is bubbly. Serve warm.  Add a scoop of vanilla ice cream for a delicious topping.

 Click here for a printable version of this recipe - The Slow Roasted Italian.com

The Vampire's Eclipse

Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian! As All Hallows Eve closes in, we are celebrating Ladies Night with a ghoulish delight.

The Vampire Eclipse is a special treat created just for you by the count himself deep in the castle's lair.  The count worked feverishly to capture the essence and magic of the suns eclipse.  A dark river of grenadine rests on the bottom of the glass, while repelling the suns burst of orange energy, trapping a cherry between day and night.  The light rum entombs this moment forever.

Original recipe developed by Chad of The Slow Roasted Italian 

The Vampire's Eclipse
1/2 ounce grenadine
1/2 ounce orange juice
1 ounce light rum (Bacardi)
1 maraschino cherry

Gently pour grenadine in shot glass first.  Then slowly pour in the orange juice (pour down the side of the glass to avoid mixing your layers).  Slowly lower the cherry through the orange juice to rest on the grenadine.  Lastly, add rum pouring it down the side of your glass.

Serve and enjoy! 

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Zesty Italian Barbecue Pulled Chicken Sliders

It's The Happy Hour here at The Slow Roasted Italian!  Happy Hump Day!  Every Wednesday we feature a  fabulous dish you may find at a happy hour, or serve as hors devours, appetizers or antipasti.  Here is a fantastic treat from The Happy Hour to get you through the mid-week blahs!!!

To check out more fantastic dishes from The Happy Hour, check out the link on the right side bar, or click here.  If you are looking for some delicious cocktails, check out Ladies Night.

These sliders are flavor packed!  Two is all that anyone in our house could eat.  Enjoy!

Zesty Italian Barbecue Pulled Chicken Sliders
2-3 pounds boneless skinless chicken breasts
2 12 ounce bottles barbecue sauce (use your favorite)
1/4  cup brown sugar
1/2 Homemade Zesty Italian Salad Dressing (recipe to follow)
slider rolls
dill pickle slices
shredded Monterey jack cheese

Place chicken in crock pot, pour over barbecue sauce, Italian dressing and brown sugar.

Mix together well. Cook 3-4 hours on high.  Stirring occasionally.  Once chicken is cooked, you can use 2 large forks to pull chicken apart.

Allow to cook another 1/2 hour -1 hour to let the chicken absorb the sauce and let the sauce thicken. Assemble sliders. 

To assemble sliders:

Slice open slider rolls (we used 2 per person).   Put 2 heaping tablespoons of pulled chicken on each slider.  Add a tablespoon of cheese, then top with a pickle slice.

Zesty Italian Salad Dressing

2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon white sugar
¼ cup dried oregano

1 teaspoon ground black pepper
1/4 teaspoon ground thyme
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon red pepper flakes

1/4 cup white vinegar
1/2 cup olive oil

Add 2 tablespoons of Italian Salad Dressing Mix to vinegar and oil, in a pint mason jar or resealable container.   Chill and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Cranberry Walnut Baked Oatmeal

Happy Tuesday, it is Simply Delicious here at The Slow Roasted Italian.  Every Tuesday we feature dishes that are easy and quick to make, but pack some serious flavor.  Today we feature the Cranberry Walnut Baked Oatmeal.  Cooler days certainly inspired this recipe, although we are warming back up. 

Simple Southwestern Chicken Salad with Spicy Ranch

Happy Monday everyone!  Today is On the Lighter Side here at The Slow Roasted Italian.

To we are featuring a Simple Southwestern Chicken Salad.   I first had a Southwestern Chicken Salad made by my friend Mary.  I have been on a bit of a flavor kick lately.  I have really been enjoying Mexican, Greek and of course Italian flavors,  so to incorporate that into a salad I opted for a Southwestern Chicken Salad.  I simplified this salad, as I was having a casual relaxing day.

Italian Chili

It's funny how a little dip in temperatures can get you so excited when you live in the desert.  Last week we were experiencing a lovely 70 degrees.  We even took a trip to Sedona (about 1 1/2 hours north of here) and it was in the 50's and dipped as low as the 30's in one part of the city.

Soft and Chewy Butterscotch Oatmeal Cookies

I have to say I have never been a big butterscotch fan.  When I was younger and I would go 'trick or treating' it was one of the last things in the candy bowl, that and candy corns.  Not a big fan of those either.  Go figure!  Well, right after I had Em my friend Mary brought over these cookies.  I wasn't interested in the slightest, but by the end of the night the stress of the new baby got me and I ended up just grabbing one.  Well, one led to two and two led to three (you get the picture).  They really are delicious!!  Soft and chewy, sweet and comforting.  Really surprising being I don't really like butterscotch.

Caramel Apple Martini

Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian!  As the temperatures have dropped a little in Arizona we are celebrating fall.  After a long summer, when October finally peaks through it makes me think of fall leaves, scarecrows, pumpkins, Halloween and apples.  Caramel Apples!!!

Tonight's feature cocktail is the Caramel Apple Martini.  This is a delightful drink, with the sour apple flavor, the creamy butterscotch and a punch of vodka!  A wonderful cocktail to enjoy on a cool fall evening. 

Enjoy!

Caramel Apple Martini
2 ounces Sour Apple Schnapps
2 ounces Butterscotch Schnapps
1 ounce Absolut vodka
1 caramel candy

In a martini shaker filled with ice combine alcohol, shake to combine. Pour into a martini glass with caramel candy in the bottom.  Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Crispy Sweet Potato Fries with Spicy Fry Sauce

It's The Happy Hour here at The Slow Roasted Italian!  Happy Hump Day!

Here is a fantastic Happy Hour treat to get you through the mid-week blahs!!!

Fries are a favorite in The Slow Roasted Italian household; Oven Baked Garlic Potato Fries, Red Robin Seasoned Oven Baked Fries and now Crispy Sweet Potato Fries.

I found this fabulous write up on Guaranteed Crispy Sweet Potato Fries at The Art of Doing Stuff.   I was skeptical but hopeful as I prepared these fries.  I then discovered La Kocinera and their Sweet Potato Oven Fries with a wonderfully written recipe.  It took me 4 trays before they came out.  But, THEY CAME OUT CRISPY!!!  I must warn you, sweet potato fries are destined to be soft.  After they sit for hours, they do soften up.  But, served straight out of the oven I couldn't stop eating them.  Even the soft batches, before I perfected my recipe. 

Crispy Sweet Potato Fries
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste

Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.

Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half. 

Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.

Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated. 

On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.

Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.

While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce.  Recipe follows.

Spicy Fry Sauce  
1/3 cup mayonnaise
1/2 cup light sour cream

3-4 teaspoons Sriracha sauce, to taste
pinch cayenne

Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Gigi's Simple Homemade Chicken Noodle Soup

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Do I have a fabulous soup for you today.  I got this recipe from Chad's mom Gigi (Munchkin nicknamed her Gigi for Grandma, easier to say and so sweet).  This is the Homemade Chicken Noodle Soup that my husband grew up on.  It is the soup he had every time he was sick and this soup kicked every cold he ever had.  There is just something about a chicken noodle soup made with love.

Well I enjoyed this soup many times when Gigi made it, and I naturally assumed that the flavorful soup cooked all day long to taste so good.  Much to my surprise all this chicken goodness was achieved with 5 ingredients and in 40 minutes!  You heard me right, 5 ingredients (including the water) and 40 minutes.

Thank you Gigi for sharing this amazing recipe!

Enjoy, it really is awesome!!!

Dinner's Ready!

 

With love from our kitchen table to yours!  XO

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Gigi's Simple Homemade Chicken Noodle Soup

8 cups water

3 tablespoons chicken bouillon granules

1 pound boneless skinless chicken breast, diced ½” cubes

1 teaspoon fresh ground black pepper

½ bag wide egg noodles

In a 4 quart pot over medium heat combine water and bouillon, stir to combine.   

Add diced uncooked chicken and black pepper.

Cook for 30 minutes (chicken should be white and cooked).  At the end of this time you will see a flavor layer at the top of the water, you will be tempted to skim it off...  I caution you to leave it there, as the soup continues to cook in this final stage it will make your incredible chicken broth.

Add egg noodles and stir.  Turn heat to high, boil for 10 minutes.  Serve!

 Makes approximately 10 cups – 5 servings

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Low Calorie Greek Baked Eggs

Happy Monday everyone!  Today is On the Lighter Side here at The Slow Roasted Italian.  Today also happens to be Secret Recipe Club Monday!!! 

I am so delighted to be participating in the Secret Recipe Club this month.  It is so exciting, kind of like Christmas morning.  This is how it works...  You sign up for The Secret Recipe Club by going to the website here. A name is 'drawn' and assigned to you.  "You simply choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified..."

I drew Dancing Veggies this month, a fabulous vegetarian blog with several vegan recipes.  I clicked on the link and took a look around. It is written by Amanda, a twenty-something focusing on simple and quick dishes with ingredients that can be found at the local market. I highly recommend you check out her blog.

I found 2 recipes that I absolutely fell in love with.  I love eggs and I also love salads.  I found this incredibly simple recipe for Baked Greek Eggs, that looked so easy to adapt to suit personal tastes and also Chipotle Salad with Tomato Bean Salsa.  In the end I decided on the eggs.  But, I am making that salad for lunch today!

They are incredible.  I added some olives, mint and changed to egg whites. This dish has a mere 185 calories and 5 grams of fat per serving and packs 19 grams of protein.  Incredibly flavorful with a browned feta cheese top, it is really filling too!  I hope you love it, I certainly do.

Recipe adapted from Dancing Veggies

Low Calorie Baked Greek Eggs

1 cup onion, diced
1 cup red bell pepper, diced
olive oil spray
4 kalamata olives, pitted and diced
1 tablespoon fresh mint, chopped
1 teaspoon dried oregano

Salt and pepper, to taste

8 egg whites

1 ounce reduced fat feta cheese, finely diced or crumbled

Preheat oven to 350°.

Prepare 2 - 2 cup oven safe bowls or ramekin by spraying with olive oil cooking spray.  Set aside.

Spray a medium skillet with olive oil cooking spray.  Heat over medium-high heat, cook onions and peppers until barely browned.  Remove from heat.

Evenly distribute the pepper mixture into 2 prepared bowls.  Sprinkle the diced olives on top of each, half on each.

In a separate medium bowl, add egg whites, mint, oregano, salt and pepper.  Whisk to combine.  Pour half the egg whites into each bowl.  Sprinkle each top with half of the feta cheese.  Place oven safe bowls on a baking sheet.

Bake for 20-25 minutes, until the egg whites are almost done.  Turn oven to 400°.  Bake for 5 minutes to slightly brown the tops.

Remove from oven and serve hot.

Click here for a printable version of this recipe - The Slow Roasted Italian.com