Freezer Friendly Mediterranean Egg Sandwiches (or Egg Muffin Cups)

You can have your convenience and freeze it too!

The frozen food section has rows beyond rows of boxed convenience.  There's an entire section dedicated to early morning convenience.  Those frozen breakfast sandwiches are so easy to pop into the microwave each morning, but they can be a little costly and the sodium is pretty high.  I wanted something that was tasty and easy for my morning routine.  I get up early enough already, so I would rather not cook breakfast in the morning.  Here’s one version that I’ve tried out.  Bonus - they are freezer friendly!   

Gather the goods:
8 eggs
½ cup chopped baby spinach
4 sundried tomatoes, chopped
¼ cup kalamata olives, chopped
¼ cup Feta cheese
1 teaspoon Greek seasoning (I use Wildtree Opa!)
6 Light Multigrain English muffins, split 

Preheat oven to 325°. In a large bowl whisk 8 whole eggs.  (I used a large Pyrex measuring bowl so I could pour it easily).  Add chopped spinach, olives, sun dried tomatoes, feta, and Opa! Greek Seasoning; stir to combine.   

Prepare a Whoopie Pie or muffin pan with nonstick spray.  Add the egg mixture to the prepared pans.  If you are using a Whoopie pie pan, do not fill to the brim because the eggs will expand.   If you are using a muffin pan you can fill them to about a half-inch thickness.  Divide the mixture amongst the 12 portions of the pan.   

Bake for approximately 12-15 minutes, or until eggs are not runny.  The eggs will be puffier when you remove them from the oven.  They will “fall” just a little bit once cooled.


As they cool, place the 6 split English muffins on your work surface.  Once the eggs are completely cooled, place two portions on each sandwich bottom.  Place the top on the sandwich.  Wrap tightly in plastic wrap and store the 6 sandwiches in a large freezer bag.   

When you’re ready to enjoy, remove from plastic wrap.  Wrap in a paper towel and microwave for about 1 minute 15 seconds.  Flip over and microwave again for about 20 seconds or so.  Microwave times will vary but it is important to keep the sandwich wrapped so the muffin stays soft.  Enjoy!  6 servings, 6 WW points each

“Egg Muffin Cup” Variation:  Skip the English muffins completely and just fill up 6 sections of your muffin pan with the egg mixture.  This will lower the points to about 3  per muffin cup according to the recipe builder.  Once cooled, wrap tightly in plastic wrap or place in a small plastic baggie with air removed.  Store in freezer.  When you’re ready to reheat them, place them on top of a folded paper towel to catch the extra moisture while in the microwave. 

Why I Love It:  It’s convenient.  It’s tasty.  It’s easy to modify.  There are many options for these sandwiches.  You can bake just plain eggs, add a slice of Canadian bacon, and a slice of cheese.  I’ve made these using fat free pepper jack cheese and a Jimmy Dean turkey sausage patty with a egg whites.      

Your turn:  Share your version.  We want to see it!  #tammytastes

Blueberry Coconut Overnight Oats

Part of a healthy journey starts with preparation and planning.  We’ve all heard that breakfast is the most important meal of the day, but often times it’s the one we grab whatever is packaged and head out the door.  A few minutes the night before and you’ll have an easy  “grab and go” breakfast for the morning.  Overnight oats require just throwing everything in a container and letting it set in the fridge overnight.  I’ve done many versions of overnight oats.  Here’s my newest edition thanks to trying out Wildtree Hearty Oatmeal Mix-In Coconut.  The recipe below will “cost you” 6 if you are tracking. 

• 6 oz nonfat Greek yogurt, plain  (I use Fage’s 0%)
• ½ cup blueberries (I always have frozen blueberries in the freezer)
• ¼ cup quick oats, uncooked
• 1 tsp coconut (I used Wildtree Hearty Oatmeal Mix-in Coconut – it is DELICIOUS)

In a container layer Greek yogurt, quick oats, coconut mix-in, and blueberries.  I’ve layered these in mason jars or have thrown all the ingredients in a plastic container – there is no need to have perfect layers.  Let it sit in the fridge overnight.  Grab a spoon and enjoy your breakfast.  1 serving, 6 WW

Meal Prep:  Overnight oats are something I look forward to in the morning, so I don’t mind having it on repeat 5 times through the week.  To make life easier, I do all the prep work on Sunday so I can enjoy it Monday-Friday.  I buy a large container of the plain Fage yogurt and divide it out into 5 containers.  I measure out the other ingredients and keep those separated in small baggies so it makes it even easier to assemble the night before.  You’ll have a little bit of liquid in the container of plain yogurt if you measure it out into 5 separate plastic containers.  There is no need to strain it!  The liquid will be mopped with all that deliciousness you’re adding. 

Why I Love It: It is so easy to change up the recipe and substitute whatever you have on hand.  The combinations are endless.

Your turn:  Try it out and share your version!  #tammytastes

Shrimp Scampi with Spaghetti Squash

Shrimp Scampi.  I can hear the sizzling butter just at the mere mention of the words.  I wanted to try out the Wildtree Shrimp Scampi seasoning and a new recipe.  We know how much shrimp scampi loves linguine, but would it settle for spaghetti squash?  I set out to answer this question by modifying a recipe.  This recipe will “cost you” 10 if you are tracking.  

Gather the Goods::
1 medium spaghetti squash
6 tablespoons olive oil, divided
8 tsp Scampi seasoning (I used Wildtree’s Scampi Blend)
1 pound large shrimp, peeled and deveined
½ cup white wine
12 sun dried tomatoes, thinly sliced
1 ½ cups baby spinach

Preheat oven to 400°.  Prepare the spaghetti squash by slicing it in half length-wise.  Clean out seeds and guts.  Fill baking pan with water so that it just covers the bottom of the pan.  Place squash cut side down in the baking pan.  Bake for approximately 30 minutes.  Remove and allow for it to cool before handling.  Scrape the insides (the “spaghetti” portion) with a spoon.  Set “spaghetti” aside.

Mix together 2 tablespoons of olive oil and 2 teaspoons of your scampi seasoning in a cold, non-stick skillet.  Add the shrimp to the skillet and toss to coat.  Turn the heat on low.  Cook shrimp until pink, turning often while cooking.  Remove shrimp from the skillet, leaving the cooking juices in the pan.  Increase the heat to medium and add the remaining 4 tablespoons of olive oil, white wine, and 6 teaspoons of scampi seasoning.  Stir to combine and simmer for 1 minute.  Add the sundried tomatoes and spaghetti squash to the pan, tossing to combine ingredients.  Add spinach and stir until lightly wilted.  Serve spaghetti squash with cooked shrimp.  Optional: top with grated Parmesan cheese.  Serves 4.  10 Points per serving.  (Approximate serving was about 1 ½ cups of spaghetti squash and about 3.5 oz of cooked shrimp) 

To answer the question – Shrimp Scampi adores Spaghetti Squash.     

Why I love it: Not a stick of butter was harmed in the making of this dish.  This recipe could be made even lighter if you play around with the amount of olive oil used.  

Your turn: Snap a pic and share your version!  #tammytastes

It's All Greek to Me!

My first experience using Wildtree seasoning and trying out one of their recipes was a success.  (Hubby tested and approved).  The recipe was pretty simple.  It will “cost you” 6 if you are tracking.  The following recipe is modified from the Wildtree website.  It will definitely be a repeat in our house.  Bonus – it takes one dish and leftovers are great stuffed in a pita.

Gather the goods:1 lemon, 1 tbsp olive oil, 1 small red onion cut into thick rings, 1/3 cup pitted kalamata olives, 1 pound raw chicken tenderloins, 1 tsp Greek seasoning , salt and pepper to taste, ¼ cup hummus  2 plum tomatoes cut into large chunks, 2 tsp citrus flavored balsamic vinegar (optional) 
 
Now we're cookin': Preheat oven to 450°.  Spray the bottom of a baking dish with nonstick spray.  Zest the lemon.  Combine and toss lemon zest, olive oil, red onion, and kalamata olives.  Season chicken tenders with 1 tsp of Greek seasoning (I used Wildtree Opa!).  Add salt and pepper if you’d like.  Place seasoned tenderloins on top of mixture in the baking dish.  Spread the hummus over the top of the tenderloins.  (I used Tribe’s Mediterranean flavored hummus).  Slice the zested lemon in half and squeeze each half over the entire dish.  Don’t forget to catch those seeds!  Nestle the squeezed lemon halves into the pan, cut side down.  Bake uncovered for 15 minutes.  Remove pan from oven.  Add the tomatoes to the baking dish.  Optional: Drizzle with 2 tsp citrus infused Balsamic vinegar (I used Wildtree Orange Balsamic).  Return to oven for another 10-15 minutes or until chicken is fully cooked.  Serves 4, 6 WW points per serving.  I placed a serving over shredded lettuce with a half serving of Feta for an additional 1 point.  Leftovers would go great in a pita for lunch.  
Why I love it: one dish, low points, low carb, and easy to modify! 
Your turn:  Snap a pic and share your version!  #tammytastes