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Here are a few Pioneer Woman’s Breakfast Recipes remade the Weight Watchers Freestyle Way. Who says you have to give up your favorite recipes to lose weight? You don’t – you just have to “rework” them into Freestyle friendly recipes. And since we are using healthier versions of the recipe ingredients, most times you can enjoy a bigger serving size.
So let’s see what recipes are on the chopping block today!
Here is the original Pioneer Woman’s recipe for Cowboy Quiche. Presently, if you make just the pie crust recipe, per serving for just the crust, it is 14 Points. Now remember, that is without any filling. WOW! We have to get this pie crust whittled down. And actually, since quiche is not a dessert, I think having just 1/8 of the quiche will not be very filling. So, let’s see if we can get the serving size increased too.
The original pie crust recipe calls for over 2 cups of flour, sugar and 1 cup of butter! Ouch. Here is a much healthier pie crust recipe to use:
1 cup of flour (extra for rolling dough)
1 teaspoon of Salt
1/2 teaspoon of Splenda
2 Tablespoons of Land O’Lakes Whipped Butter (softened)
2.5 Tablespoons of Water (may need more or less)
Directions:
- Preheat oven to 375 degrees.
- Combine flour, salt, Splenda, whipped butter and 1 Tablespoon in a food processor and blend. Add water a little at a time until the dough forms into a ball.
- Remove dough ball and put on a lightly floured surface and roll out until dough seems large enough to put into the pan you are using for your quiche. Press the dough up the side of your quiche pan as well. This is the quiche pan we use.This pan is great because you will get a higher quiche and since the base is removable, you don’t have to dig into the pan with a pie cutter. You simply push the bottom of the quiche pan up and you are then able to cut the quiche easily. I also use this same pan for the 1 Point Cheesecakes as well.
- Using a fork, prick the bottom of the dough. Doing this will prevent the dough from not puffing up and oozing your egg mixture all over the oven. Ask me how I know……
- Take a piece of aluminium foil and cover the bottom of your pie crust with it. You will need some dry beans to place on top of the foil to keep it even and to prevent puffing. If you don’t have beans on hand, you can get these reusable pie weights to use the same way.
- Bake about 10-12 minutes. If the sides of the crust that are not covered with foil are getting too brown, you can put additional foil over that part as well. Do not cook past 12 minutes. Take out and sit on a wire rack while you make the quiche filling recipe below.
- Now this REMADE Freestylin’ Pie Crust recipe is just 3 points for 6 nice sized servings!
The original Pioneer Woman’s quiche filling would be 14 Points + 14 Points for the quiche crust would set you back 28 Points just for a 1/8 sliver of quiche. That’s way too many points to use for 1 meal and for 1/8 of quiche. Let’s redo this quiche filling to fit Weight Watchers Freestyle.
9 Slices of Turkey Bacon
2 Onions, cubed small
1 Green Pepper, cubed small
8 Eggs
1 Teaspoon of Baking Powder
1-1/8 Cups of Fat Free Half & Half
1.5 Cups of Kraft Fat Free Cheddar Cheese
Vegetable Cooking Spray
Cracked Pepper, Salt & Your Favorite Seasonings, to taste
Freestylin’ Pie Crust Recipe (above)
Directions:
- Bake the turkey bacon (or fry) in a 350 degree oven until crisp.
- Spray a saute pan liberally with vegetable cooking spray over medium heat.
- Add onion and green peppers and saute until soft and browned.
- Combine eggs, baking powder, fat free half and half, cheese and seasonings in bowl and mix well.
- Add crumbled bacon and vegetables to egg mixture and combine well.
- Pour into your baked pie shell.
- Cover with foil and bake about 40 minutes in a 350 degree oven.
- Remove foil during last 10 minutes of cooking time and continue baking.
- If the center of the quiche is still jiggly, reduce the heat to 330 degrees and continue cooking until the center of quiche is firm.
- Remove from oven and set on a cooling rack to cool for about 8 minutes.
- Slice into 6 servings and enjoy for a mere 6 Points per quiche slice. Down from 28 whopping points – plus you get a bigger piece to enjoy.
*Also, if you cannot find Kraft Fat Free Shredded Cheeses where you live, I got you covered. You can substitute the fat free cheese with a reduced fat Cheddar Cheese (one that is about 3 Points for 1/4 cup). Though, it will no longer be 0 points per serving, it will still be extremely low.
Next up is the Pioneer Woman’s Cowgirl Quiche. Again, just for the crust itself, the points will be 14 per slice of quiche. And, again, her recipe is 8 servings. Let’s get THIS recipe down in points and up in serving size! The recipe for this exact version of her recipe is in the Pioneer Woman Cooks: Foods from My Frontier Cookbook.
1 Pound of White Mushrooms, cleaned and diced
4 Green Onions, sliced
1 Red Pepper, cubed small
1 Green Pepper, cubed small
8 Eggs
1 – 1/8 cup of Fat Free Half & Half
1 Teaspoon of Baking Powder
1.5 Cups of Kraft Fat Free Mozzarella Cheese or Kraft Fat Free Cheddar Cheese
12 Slices of Canadian Bacon
Vegetable Cooking Spray
Cracked Pepper, Salt & Your Favorite Seasonings, to taste
Freestylin’ Pie Crust Recipe (above)
Directions:
- Spray a large saute pan with vegetable cooking spray and “fry” Canadian Bacon until crisp.
- Remove to a plate and let cool. When cool enough to handle, using kitchen shears, snip Canadian bacon into strips or pieces. Set aside.
- Spray a saute pan liberally with vegetable cooking spray over medium heat.
- Add mushroms, green onions and peppers and saute until softened. If there is water in the pan from the mushrooms, drain the water completely when done.
- Combine eggs, baking powder, fat free half and half, cheese and seasonings in a bowl and mix well.
- Add Canadian bacon and vegetables to egg mixture and combine well.
- Pour into your baked pie shell.
- Cover with foil and bake about 40 minutes in a 350 degree oven.
- Remove foil when within 10 minutes of being done and continue baking.
- If the center of the quiche is still jiggly, reduce the heat to 330 degrees and continue cooking until the center of quiche is firm.
- Remove from oven and set on a cooling rack to cool for about 8 minutes.
- Slice into 6 servings and enjoy for a mere 5 Points per quiche slice. Down from 27 whopping points – plus you get a bigger piece to enjoy.
*Also, if you cannot find Kraft Fat Free Shredded Cheeses where you live, I got you covered. You can substitute the fat free cheese with a reduced fat Cheddar Cheese (one that is about 3 Points for 1/4 cup). Though, it will no longer be 0 points per serving, it will still be extremely low.
Next up is the Pioneer Woman’s Breakfast Pizza. According to the recipe, here, this would originally be 20 points per 8 servings. This is going to be reduced d-r-a-m-a-t-i-c-a-l-l-y.
6 Slices of Turkey Bacon
8 Slices of Canadian Bacon
1 Red Onion, minced small
1 Red Pepper, cubed small
2 Green Peppers, cubed small
1 Recipe of Spicy Jicama Hash Browns (recipe below)
1 Recipe of 2-Ingredient Pizza Dough
3/4 cup of any 0 Point Salsa
10 ounces of Kraft Fat Free Shredded Mozzarella Cheese
8 Large Eggs
Salt/Pepper to taste
Vegetable Cooking Spray
Directions:
- Preheat oven to 450 degrees.
- In a frying pan that has been well sprayed with vegetable cooking spray, cook the turkey bacon and Canadian bacon until crisp. Chop into small pieces when done. Set aside.
- Make the Jicama Hash Browns (recipe below). When done, set aside on a plate.
- In the same skillet as you used for the bacon, put all peppers and onions in and cook until brown and softened. Set aside.
- Spray a jelly roll pan, like this one we use, with vegetable cooking spray and pat out the 2-Ingredient (Pizza) dough onto the bottom of it. I prefer using a pan with a lip on it like this jelly roll pan so the eggs and additional ingredients don’t fall out of the pan like it would with a standard baking sheet.
- Add the 0 Point Salsa you are using on top of the dough.
- Disperse shredded Mozzarella cheese on top of salsa.
- Sprinkle the cooked jicama hash browns on top of the cheese and then the cooked pepper and onion mixture on top of the jicama hash browns.
- Add the cooked turkey bacon and Canadian bacon on top of the peppers/onions.
- In a separate bowl, crack 8 eggs one at a time and “dump” in different spots over the pizza. Sprinkle with salt/pepper to taste.
- Bake for 15 minutes or until the crust appears to be light brown and eggs are set. Cut into 6 pieces and enjoy for only 4 Points per slice. Remember the original recipe was 20 points for 8 servings. This Freestylin’ Breakfast Pizza recipe is 6 servings at only 4 Points.
Now, if you do not want to make the 0 Point Spicy Jicama Hash Browns below, you can still go ahead and use the 3 cups of frozen hash browns used in the original Pioneer Woman recipe. If you choose to do this, 1/6 of the breakfast pizza would now be 6 Points instead of 4.
6-8 cups of Peeled & Shredded Jicama**
Vegetable Cooking Spray
I Can’t Believe It’s Not Butter Spray
Water or Chicken Broth
1 Teaspoon of Paprika
1 Teaspoon of Chipotle Chili Powder
1.5 Teaspoons of Onion Powder
1.5 Teaspoons of Garlic Powder
1 Teaspoon of Dried Parsley
1 Teaspoon of Cayenne Pepper
Salt/Pepper to taste
**Here is a tutorial that shows how easy it is to cut, dice or shred a jicama.
Directions:
- Heat a large saute pan that has been sprayed with vegetable cooking spray and I Can’t Believe It’s Not Butter Spray over medium high heat.
- Add shredded jicama and add all the seasonings.
- If jicama starts to stick, drizzle in some water or chicken broth and keep stirring until browned.
- Set aside and continue with the recipe for the Breakfast Pizza above.
For 0 Points, you can serve the pizza with Salsa and Fat Free Plain Greek Yogurt.
So when all is said and done, the original Pioneer Woman’s recipes would be 75 whopping points for 1 serving each of each recipe above (which is also smaller servings). The new Freestylin’ recipes would be 15 Points for 1 bigger serving of each recipe. Now that’s more like it!
I hope you enjoy these recipes and please let me know how you like them when you make them.
