Bring up the term “Weight Watcher Cookbook” and I have visions of the WW plan my mother followed in the 70s. I distinctly remember her making her own ketchup and trying to pass it off on me and my brother. She also ate liver every week and the recipes she followed from “the program” were God awfully nasty! If you want a little glimpse into how nasty those 70s “diet recipes” were, take a look at this link for WW recipe cards circa 1974!
I have been pleasantly surprised by the current recipes published by Weight Watchers! I own several of their books and have multiple recipes flagged to make in the coming weeks. This is one that I have been making for several months and I don’t think that I will ever tire of it. This morning, I was out of canned black beans, so I substituted pinto beans and it was still delicious. I am an equal opportunity legume lover, so you could use whatever one you like best.
I also have to say that this recipe has taken the place of a much loved dish at a local restaurant that closed recently. This is a much healthier alternative to the Eggs Enchiladas that were served at Soup to Nutz Bistro. The recipe is a bit “Sandra Lee-ish” but it is delicious, nonetheless! This recipe serves four, but it is very easy to keep the bean mixture and the polenta in the fridge for several days and make individual portions daily. I ate this four times in one week a month or so ago! I prefer my egg fried over medium in a teaspoon of olive oil. If you are on the WW Points+ Program, it adds one P+ to the recipe, but I think it is worth it for flavor and you get a serving of a good fat in as well.
Spicy Beans with Eggs and Polenta
Adapted from Weight Watchers Points Plus Cookbook
for printable recipe, click here
- One 16 ounce tube of prepared polenta, cut into 12 equal slices
- One 15.5 ounce can of low sodium beans (black, pinto, kidney etc.)
- 1 cup salsa (I used NSA Fire Roasted Tomato Salsa from Trader Joe’s)
- ½ teaspoon chili powder (I used regular chili powder from Penzeys)
- 4 large eggs
- 4 teaspoons olive oil
- ½ cup reduced fat pepper jack cheese
- 2 T chopped fresh cilantro
- Salt and pepper to taste (I used a spicy habanero sea salt and black pepper)
Preheat oven to 425. Place polenta in a single layer on a baking sheet sprayed with nonstick spray. Spray tops of polenta rounds lightly with nonstick spray. Bake until hot, approximately 20 minutes.
Combine beans with salsa and chili powder in a small saucepan; bring to a boil. Reduce heat and simmer for 10 minutes.
Heat skillet over medium heat. Eggs can be cooked to order. I prefer to fry them over medium in one teaspoon of olive oil per egg and seasoned with a bit of spicy salt and black pepper. When egg is done to your liking, top with 2 T cheese and allow to melt in the pan for a few seconds.
To serve, place three hot polenta rounds on a plate and top with ½ cup of bean mixture. Slide one cooked egg with cheese on top and garnish with a liberal sprinkle of cilantro. Serve immediately.
Points Plus = 8 as written. Adjust accordingly if you choose to cook your eggs without fat.