Creamy Spinach and Ham Sandwich

This is a quick and easy breakfast that is loaded with veggies and is healthy too. You could serve this on bread, a wrap, or even just as a main dish. If you like spinach you will probably like this sandwich. I thought it was delicious! I was really impressed with how it turned out.
I was starving and wanted something for breakfast but I didn’t want to invest a lot of calories into breakfast. This turned out to be light and low in calories and filling. This are all requirements for me to really feel justified in investing the calories! I served this sandwich with a sides of black grapes!

  • 2 cups spinach
  • 1 ounce chopped onion
  • ½ small clove garlic
  • 1 once cooked ham (lunch meat)
  • 1 light garlic and herb laughing cow cheese or similar
  • Cooking spray
  • Bread or a wrap *


  1. Lightly spray skillet with cooking spray, to a heated pan add onion and garlic and cook until the onion is tender. 
  2. Next add ham and cook for 1-2 minutes then add spinach in small batches until all of the spinach is wilted down. 
  3. Last add cheese and allow it to melt down. Add to wrap or sliced bread.

2 Weight Watchers PointsPlus + Bread or Wrap

*Calories Below do not include bread or wrap

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Garlic Stir Fry Sauce

This is a really great base stir fry recipe! I say base because I changed this recipe up a bit. I did find this recipe to need a bit of a kick and far less sugar. As you can see from the recipe below I did note the changes we made with the sugar. I also think it could really use some kicked up spice. If you like really sweet then I suggest keeping the recipe the way it is, but if you don’t or you like spicy then I suggest lowering the sugar and kicking this recipe up!

I love adding this sauce to some brown rice and veggies for a low calorie lunch or dinner. Steamed veggies, brown rice, and stir fry sauce is a quick and easy meal that is not only delicious but also calorie affordable… and pocket book affordable too!! Enjoy!

  • 2/3 cup low sodium soy sauce
  • 1/2 cup chicken broth
  • 1/3 cup rice wine
  • 2-3 1/2 tablespoons sugar (3-1/2 was too much for us!)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon white pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 1/4 cup water
  •  1 tbsp. vegetable oil (I used cooking spray to save calories)
  • 1/4 tsp. or more red pepper flakes (we felt like this recipe needed some heat)


  1. In a medium bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper
  2. In a separate bowl dissolve the cornstarch in 1/4 cup water
  3. Heat a medium pot over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant.
  4. Add the soy sauce mixture; bring to a boil.
  5. Reduce heat to medium and cook for 1 minute.
  6. Add the cornstarch and water then cook, stirring, until the sauce boils and thickens.

Original Recipe Source

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Black-Eyed Pea Okra Etouffee

I served 1 cup of etouffee with a grilled cheese sandwich

This recipe is fantastic. I love black-eyed peas so I knew I was going to love this recipe but to be honest with you I didn’t think anyone else in my house would love it as much, but I was wrong.

The entire family loved it and as a matter of fact everyone started brain storming ideas on how we could change this recipe up to have different variations of the same recipe. I think everyone came up with some great idea!

I love the simplicity of this recipe topped with the fantastic flavor. It’s easy and quick and better yet delicious, meatless (vegetarian if you use vegetable broth) and it’s inexpensive and hearty! This recipe will make 10 cups!


  • 1 tablespoon bacon fat
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cups sliced fresh or frozen okra (un-breaded)
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup short grain brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chilies
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon hot sauce (more or less)
  • Salt and Pepper to taste


  1. Heat the bacon fat in a large saucepan over medium heat, to the pot add rice, onion, pepper, and celery then cook until tender. 
  2. Pour in the chicken broth, and mix black-eyed peas with liquid, diced tomatoes and diced tomatoes with green chills, and garlic. 
  3. Bring to a boil, reduce heat to low 
  4. Simmer 45 minutes, or until rice is tender. 
  5. Add more broth if soup is too thick.
  6. Add in hot sauce and salt and pepper 

Adapted Original Recipe Source

5-Weight Watchers PointsPlus

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