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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SmartPoints® value* not what you expected? We follow the same method as Weight Watchers when calculating the SmartPoints® value* for a recipe: We add up the SmartPoints® values* of the individual ingredients. (Many foods have a value of zero and remain zero in recipes.)
*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.