Make-Ahead Breakfasts: Blueberry Overnight Oats, Slow-Cooker Greek Casserole
Entire recipe: 238 calories, 4.5g total fat (0.5g sat fat), 247mg sodium, 45.5g carbs, 6g fiber, 14.5g sugars, 6.5g protein
SmartPoints® value 5*
We love blueberry muffins, but healthy overnight oats packed with the berry-muffin flavor are even better!
Chill: 6 hours
1/2 cup old-fashioned oats
1/2 cup unsweetened vanilla almond milk
2 tsp. brown sugar (not packed)
1 packet no-calorie sweetener (like Truvia)
1/8 tsp. vanilla extract
2 drops almond extract
1/2 cup blueberries (fresh or thawed from frozen)
In a medium jar, combine all ingredients except blueberries. Mix thoroughly.
Stir in blueberries.
Cover and refrigerate for at least 6 hours, until oats are soft and have absorbed most of the liquid.
MAKES 1 SERVING
1/6th of recipe: 170 calories, 2.5g total fat (1.5g sat fat), 607mg sodium, 17.5g carbs, 4g fiber, 5g sugars, 17g protein
SmartPoints® value 3*
Whether you make it for a brunch crowd or just to feed yourself for the week, you can't go wrong with this easy and delicious dish!
Cook: 3 - 4 hours or 7 - 8 hours, plus 5 minutes
4 cups roughly chopped cauliflower or 3 cups cauliflower rice
2 cups frozen shredded hash browns
3/4 cup crumbled reduced-fat feta cheese
4 cups chopped spinach leaves
3/4 cup chopped red onion
1/3 cup bagged sun-dried tomatoes (not packed in oil), chopped
2 1/2 cups (about 20 large) egg whites or fat-free liquid egg substitute
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
1/4 tsp. each salt and black pepper
1/4 cup sliced black or kalamata olives
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
Fully line a slow cooker with heavy-duty aluminum foil, draping excess foil over the sides. (You'll use the draped foil to lift out the cooked casserole.) Spray with nonstick spray.
Place frozen hash browns in a layer in the bottom of the slow cooker. Sprinkle with 1/2 cup cheese. Evenly top with spinach, cauliflower rice, onion, and sun-dried tomatoes.
In a large bowl, whisk egg whites/substitute with seasonings. Evenly pour over the contents of the slow cooker.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until egg has set and veggies have softened.
Turn off heat, and sprinkle with remaining 1/4 cup cheese and olives. Cover, and let sit for 5 minutes, or until cheese has softened.
Using the foil, lift casserole out of the slow cooker, and slice.
MAKES 6 SERVINGS
Chew on this:
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