Spinach Artichoke Quiche

Thought I should include a photo of my huge children.  It's been fun lately revisiting the early posts when Big was the only child and so, so little. 

This delicious (gluten-free) "quiche" is what we ate with our 2 ingredient bagels for dinner one night.  I topped it with red pepper flakes since my kids weren't eating it with us.  Then, I refrigerated the leftovers and ate them for lunch the rest of the week.

Spinach Artichoke Quiche (serves 6)
from Weight Watchers

1 can artichoke hearts
8 eggs
1/4 cup milk
1/2 T olive oil
1 box frozen spinach (thawed and drained well)
1/4 cup parmesan cheese
1/2 cup ricotta cheese
1/2 T dried basil
1/2 T dried oregano
salt and pepper

Grease a pie pan and preheat oven to 350 degrees.  Drain the artichoke hearts and trim them.  Cut them into halves or quarters and spread them on the bottom of the pie pan. 

In a bowl, beat the eggs with the milk, basil, oregano, salt and pepper.  Stir in the spinach and parmesan cheese.  Pour egg mixture into the pie pan.  Top with dollops of ricotta.Bake for 35-40 minutes.

Points:  Varies depending on the cheese and milk.  I used whole milk and part-skim ricotta and the entire quiche was about 18 points so 3/slice.

2 Ingredient Bagels

I've seen this recipe circulating around the internet and the WW app and I was pretty skeptical - how good can a bagel be if it's just yogurt and flour?  When a friend said she had made and liked them, I decided to give them a try.  They were actually really delicious and my kids were eating them instead of the store bought bagels (which was not the plan . . . don't eat my low point snacks!).  I've made 3 or 4 batches and while the dough can be sticky and tough to work with, the end result is worth it. The are best if you eat them in the first couple of days (but in my house they don't last long).

Two Ingredient Bagels

nonfat plain Greek yogurt
self-rising flour
egg (optional)
toppings (optional)

Use equal amounts of yogurt and flour.  If you use 1 cup of each, you'll get 6 normal sized bagels (for WW people, this portion is 3 freestyle points).

Stir together the yogurt and flour.  I have used my dough hook in the Kitchenaid mixer with good results.  You want to knead it until it's smooth (doesn't take too long) or I have used the dough hook on my Kitchenaid stand mixer and mixed until it comes together in a ball.

Lightly flour the counter or a cutting board and divide the dough into equal parts (6 if you used 1 cup of each ingredient), roll it into a rope, and make a circle.  Place them on a baking sheet (I lined mine with Silpat or parchment).  If you want, beat an egg and brush the tops of the bagels with the egg wash.  You can top them with Everything Bagel seasoning from Trader Joes or I've also done a little cinnamon and splenda mixture.

Bake for 18-22 minutes at 375 degrees.  At this point, I turned my oven up to 500 for another couple of minutes to make the tops brown.