Recipes

Spaetzle Schmaetzle

For those of you that don’t know, Andy and I started Weight Watchers in January. I had seen success with the program in the past, and after a delicious weight-gaining holiday in Maine, I decided it was time to start again. Lucky for me, Andy decided to join me.

We now cook delicious meals at home five to six days a week, and we even go out for Tacos. So far, we’re down a collective 45 lbs. Yay us!

I wanted to start sharing some of the recipes we’ve discovered that are both Weight Watchers friendly and delicious – two things that don’t always go together.

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Andy adapted this Spaetzle recipe from Smitten Kitchen. Don’t get me wrong, I think everything she does is amazing — but a lot of the recipes require extra time. Precious minutes of our lives that we must waste while something has to “chill” or “rest.” Rest on your own time, spaetzle! So here is Andy’s lazy man version, clocking in at 8 points plus per serving.

Spaetzle feat. The Holy Trio

Makes 5 servings

For the dumplings:
2 cups all-purpose flour
7 large eggs
1/4 cup milk

For the flavor explosion:
1/2 cup bacon crumbles
1 medium onion, diced
2 tbsp garlic, minced
1 tbsp dried basil
1 tbsp dried oregano
salt & pepper (to taste)

Combine the flour, eggs and milk in a large bowl. Mixture will be thick. Bring a large pot of well salted water to a boil. If you’ve got a spaetzle maker, use it. You can find them pretty cheap on Amazon. See the Smitten Kitchen recipe for alternatives you might already own.

Place spaetzle maker over the top of your pot. You may want to use oven mitts – steam gets pretty uncomfortable on bare skin.

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Pour 1/4 of the batter into hopper and slide back and fourth across the steel grater until most of the batter has fallen into the pot. Boil for 2 to 3 minutes, then use a slotted spoon or a spider strainer to remove the dumplings. Drizzle with a little olive or canola oil to prevent sticking. Set aside. Repeat this process for the remaining 3/4 of the batter.

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Split the spaetzle into two batches. Heat a large skillet to medium. Add 1 tbsp olive or canola oil. Add half of the onion, bacon, and garlic. Once the onions begin to be translucent, add in one of the spaetzle batches. Add 1/2 tbsp basil and oregano. Add a little more oil if necessary. Repeat with the rest of the spaetzle. Enjoy as soon as possible.

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