4 Oatmeal Cookies for 3 PPV
1 Container of WW Maple
Brown Sugar Oatmeal
1/2 tsp. baking powder (optional)
1/4 to 1/3 cup water
Gradually stir in water until it is the consistency of
oatmeal cookie dough
Split the mixture into 4 cookies
Drop on a baking sheet sprayed with nonstick
cooking spray
Bake at 350 until firm, 15 minutes



Here are some Egg in a Mug ideas from Hungry Girl! Easy to make and very little cleanup. Enjoy!




Sweet Cheese 'n Apple iMug external image AppleEggMug2_web.jpg

PER SERVING (entire recipe): 188 calories, 3g fat, 506mg sodium, 15g carbs, 2g fiber, 9.5g sugars, 24.5g protein -- PointsPlus® value 4*


A few of our favorites jumped into a mug together, and DELICIOUSNESS ensued...
Ingredients:

1/3 Fuji apple, cored and chopped

1/4 cup chopped sweet onion

3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 piece Mini Babybel Light cheese, chopped

Optional: salt, black pepper, garlic powder


Directions:

Spray a large microwave-safe mug with nonstick spray. Add chopped apple and onion and microwave for 1 minute, until slightly softened and warm.
Pat dry to remove excess moisture. Add egg substitute and gently stir. Microwave for 1 1/2 minutes.
Add cheese and gently stir. Microwave for about 1 minute, until scramble is set.
Mix well and, if you like, season to taste with salt, pepper, and garlic powder. Enjoy!
MAKES 1 SERVING

Mexi-licious Egg Mug

PER SERVING (entire recipe): 221 calories, 2.25g fat, 798mg sodium, 28g carbs, 4.5g fiber, 4.5g sugars, 19g protein -- PointsPlus® value 5*

One can NEVER have too many Mexican-inspired b-fast recipes. This one is an enchilada scramble for uno!

Ingredients:

2 tbsp. chopped onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup fat-free refried beans
2 tbsp. canned diced green chilies (not drained)
One 6-inch corn tortilla, torn into bite-sized pieces
1 wedge The Laughing Cow Light Creamy Swiss cheese

Optional topping: fat-free sour cream


Directions:

Spray a large microwave-safe mug with nonstick spray. Add onion and microwave for 1 minute, until slightly softened and warm.
Pat dry to remove excess moisture. Add egg substitute and gently stir. Microwave for 1 minute.
Gently stir. Microwave for 30 seconds, until scramble is mostly set.
Gently stir in beans, chilies, tortilla, and cheese wedge, breaking cheese into pieces as you add it.
Microwave for about 45 seconds, until hot. Gently stir and, if you like, top with sour cream. Enjoy!
MAKES 1 SERVING


Mug Foo Young

PER SERVING (entire recipe): 150 calories, 0.5g fat, 629mg sodium, 8g carbs, 1g fiber, 3g sugars, 27g protein -- PointsPlus® value 3*



This may be the world's BEST egg mug. No kidding...
Ingredients:

1/4 cup roughly chopped bean sprouts

1/4 cup chopped mushrooms

3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 oz. cooked and chopped skinless lean chicken breast
1 tbsp. chopped scallions
1/2 tsp. reduced-sodium/lite soy sauce
1/2 tsp. dried minced onion
1/8 tsp. garlic powder
2 tbsp. fat-free chicken gravy


Directions:

Spray a large microwave-safe mug with nonstick spray. Add sprouts and mushrooms and microwave for 30 seconds, until slightly softened.
Pat dry to remove excess moisture. Add all remaining ingredients except gravy. Gently stir. Microwave for 1 1/2 minutes.
Gently stir and then microwave for about 1 minute, until scramble is just set.
Gently stir. Top with gravy and microwave for about 10 seconds, until gravy is warm. Dig in!


MAKES 1 SERVING


The Easiest Egg Breakfast Ever...

external image classic-egg-mug-recipe4.jpgThe Egg Mug Classic
PER SERVING (entire mug): 95 calories, 2g fat, 490mg sodium, 3g carbs, 0g fiber, 2g sugars, 14.5g protein --

PointsPlus® value 2*


Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces



Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING

Egg Mug Florentine
PER SERVING (entire mug): 107 calories, 2g fat, 575mg sodium, 5g carbs, <0.5g fiber, 2.5g sugars, 15g protein -- PPV 2

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1/2 cup chopped fresh spinach
1 tsp. Dijonnaise
1 tsp. plain fat-free yogurt
Squirt of lemon juice

Directions:
To make your sauce, stir to combine Dijonnaise, yogurt, and lemon juice in a small dish. Set aside.

Spray a large microwave-safe mug lightly with nonstick spray. Add just the spinach and microwave for 30 seconds. Blot excess liquid from spinach. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with sauce, and enjoy!

MAKES 1 SERVING

Egg Mug Burger-rama
PER SERVING (entire mug): 175 calories, 0.5g fat, 995mg sodium, 14g carbs, 4g fiber, 6g sugars, 30g protein -- PPV 4*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One slice fat-free American cheese, chopped
One Boca Original Meatless Burger (Vegan)
1 tbsp. ketchup

Directions:
Microwave Boca patty for 1 minute, and then chop into pieces. Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, chopped Boca patty, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with ketchup, and enjoy!

MAKES 1 SERVING


Egg McMuggin'
PER SERVING (entire mug): 174 calories, 3.25g fat, 1,081mg sodium, 9g carbs, 1g fiber, 2.5g sugars, 25g protein -- PPV 4*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1 1/2 oz. (about 3 slices) extra-lean ham, chopped
One-half slice light bread (40 - 45 calories and at least 2g fiber per slice)
1 tbsp. shredded fat-free cheddar cheese

Directions:
Toast bread and cut into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING

Egg Mug Lorraine
PER SERVING (entire mug): 128 calories, 4g fat, 730mg sodium, 3.5g carbs, 0g fiber, 2g sugars, 17.5g protein -- PPV 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 tsp. dried minced onion
1/2 tsp. Dijonnaise

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add all ingredients and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING

Egg Mug Mexicali
PER SERVING (entire mug): 116 calories, 0.5g fat, 579mg sodium, 5.5g carbs, 1.5g fiber, 1.5g sugars, 21.5g protein -- PPV 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup frozen ground-beef-style soy crumbles (like the ones by Boca and Morningstar Farms)
2 tbsp. shredded fat-free cheddar cheese
1 tbsp. salsa

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, soy crumbles, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with salsa, and enjoy!

MAKES 1 SERVING

More easy breakfast ideas from Hungry Girl!


Yogurt and a VitaTop - Grab a fat-free yogurt and a VitaTop (if it's frozen, remember to nuke it), and head out the door. Don't forget a spoon!

High-Fiber Tortilla w/ Fat-Free Cheese - Roll up some cheese in your tortilla, heat it in the microwave or toaster oven, and you've got yourself a FAST and WARM breakfast! Or, for an even more filling breakfast, wrap a microwave scramble (#1 on this list) in a high-fiber tortilla... Yum!



Breakfast Bruschetta



external image breakfastbruschetta_lg.jpg

breakfast


POINTSPlus®Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
Turn this into brunch by serving it with an assortment of other breakfast items, such as fresh fruit and yogurt.


Ingredients


external image icon_filling_food.gif
6 large egg white(s)
external image icon_filling_food.gif
3 large egg(s)
external image icon_filling_food.gif
1 medium onion(s), chopped
external image icon_filling_food.gif
1 large tomato(es), beefsteak, seeded and chopped

1/4 cup(s) basil, chopped

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

6 slice(s) high-fiber bread, toasted and cut diagonally into 4 pieces each

Instructions

  • With a fork, lightly beat egg whites and eggs.

  • In a large skillet coated with cooking spray, sauté onion over medium heat, stirring frequently, until it starts to turn golden, about 5 minutes. Add tomatoes and cook 1 minute more.

  • Add eggs and scramble until cooked, about 2 minutes. Add half the basil and season with salt and pepper.

  • Top toast with egg mixture and sprinkle each with remaining basil. Serve immediately.


Raspberry Cornmeal Pancakes

Make 4 servings
PointsPlus® value: 9

1 cup reduced-fat baking mix
◊1 cup yellow cornmeal
1 ¼ cups Fat Free milk
◊1 large egg, lightly beaten
3 Tbsp pure maple syrup
◊1 cup fresh or frozen raspberries
1. Combine all the ingredients except raspberries in a medium bowl. Gently stir in the raspberries.
2. Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour heaping ¼ cupfuls of the batter onto the griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 – 3 minutes. Turn and cook until golden brown, about 2 minutes longer. 3. Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter to make a total of 12 pancakes.
Recipe adapted from Weight Watchers All-Time Favorites©2008 by Weight Watchers International, Inc. All rights Reserved


HG's Grab 'n Go Breakfast Cookies


external image breakfastcookie2_sml.jpgPER SERVING (1 cookie): 154 calories, 1.5g fat, 166mg sodium, 32.5g carbs, 5g fiber, 10.5g sugars, 5g protein -- POINTSPlus® value 4*

These things are large, fiber-packed, portable, and SOOO DELICIOUS!!!! Make a batch in the PM, and you'll have super-quick b-fasts for the next few AMs!

Ingredients:
1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins
1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee-mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

MAKES 4 SERVINGS


PUMPKIN PANCAKES
from WW In Season

2C all purpose flour
2T sugar
1T plus 1t baking powder
1t salt
1t ground cinnamon or pumpkin pie spice
1 1/2C skim milk
1C mashed, cooked or canned unsweetened pumpkin
1/4 C butter or stick margarine, melted
2 Lg egg
2 Lg egg whites (at room temperature)

1. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine milk and next three ingredients; add to flour mixture, stirring just until dry ingredients are moist.
2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold beaten whites into pumpkin mixture.
3. Pour 1/4 C of batter for each pancake onto a hot nonstick griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
Yield: 6 servings
Serving size: 4 pancakes - 7 PointsPlus per serving

Kashi Friendly Fiber Pancakes - 3 PointsPlus® value per pancake

Created by: Kashi

Makes 5 large pancakes.
Ingredients
  • 1 cup Kashi® Good Friends® cereal (process/crush cereal until it resembles flour)
  • ⅓ cup nonfat dry milk
  • 1 cup water
  • 4 egg whites
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 tablespoon safflower oil
  • ¼ cup unbleached flour
Directions

Combine ingredients. Batter should be thin. Bake on hot griddle until sides of pancakes begin to dry. Turn only once.
Nutrition Facts

Serving Size: 1 pancake, Calories 110, Calories from Fat 30, Total Fat 3.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 18g, Dietary Fiber 4g, Sugars 4g, Protein 6g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%

Bird's Nest Breakfast Cups
POINTSPlus® value | 3
Servings | 6

Breakfast |

Ingredients
1 1/2 cup Egg Beaters
1 Tbsp dried parsley
1 oz Kraft 2% Milk Natural Cheese Mexican four cheese shreds
12 slice uncooked turkey bacon

Instructions
In a large skillet cook bacon over medium heat for 2 minutes on each side or until partially set but not crisp. Coat 6 muffin tins with cooking spray. Wrap 2 slices around the inside of each cup. Fill each with 1/4 cup Egg Beaters. Top with cheese and parsley. Bake at 350. Start checking at 18 minutes


Pizza Fritatta

1 cup shredded italian cheese blend with Part-Skim Mozzerella
1 can petite diced tomatoes, drained
1 tsp crushed roasted garlic in jar
all spices to taste, can sub italian seasoning
2 tsp freeze dried basil
1 tsp freeze dried oregano
1 tsp crushed red pepper flakes
30 grams turkey Pepperoni (about 16 slices)
2 tbsp whole wheat pastry flour (can use all-purpose)
1 cup fat free milk
3/4 cup egg substitute

Preheat oven to 325 degrees F.
Sprinkle 1/2 c cheese onto the bottom of an 8-inch square baking dish sprayed with nonstick spray.
Mix drained tomatoes with spices and arrange over cheese layer.
Top with Pepperoni and remaining cheese.
Place flour in medium bowl and gradually add milk, stirring until smooth; stir in egg substitue.
(I usually put in a mason jar and shake it up)
Pour mixture over cheese.
Bake for 45 minutes. Cool in pan for 10 minutes.

4 servings - each serving:
175 calories, 6 grams fat, 1 gram fiber - 4 POINTSPlus Values
17g protein, 13g carbs if you're counting. Counts as a veggie and milk serving.

Blueberry Bread Pudding


2 slices whole wheat bread
1/2 cup blueberries
1/4 cup splenda
1/4 cup egg substitute
1/2 Cup skim or lowfat milk
1/2 tsp vanilla
1/2 tsp cinnamon

Crumble bread in small casserole dish that has been sprayed with Pam.
Mix remaining ingredients and pour over bread. Bake at 375 for 30-35 minutes.

Makes 1 serving @ 8 PointsPlus Values



Cheesy Breakfast Quesadillas

POINTSPlus® Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 15 min
Level of Difficulty: Easy
Quesadillas for breakfast? Sure! Ours are a jazzed-up version of a Mexican omelet and toast.

Ingredients


  • 1 sprays cooking spray
  • 8 oz fat-free egg substitute
  • 4 slices cooked crisp turkey bacon, crumbled
  • 4 large burrito-size wheat flour tortilla(s)
  • 1/4 cup low-fat shredded cheddar cheese
  • 1/2 cup salsa
  • 2 Tbsp cilantro, fresh, chopped

Instruction


  • Coat a large skillet with cooking spray and heat over medium-high heat until a drop of water drizzled on pan sizzles. Add egg substitute and reduce heat to low; scramble eggs until firm, about 3 minutes. Set aside and keep warm.
  • Wipe skillet clean and recoat with cooking spray. Place skillet over medium-high heat and cook one tortilla for 2 minutes. Flip tortilla and place 1/4 of scrambled egg mixture, 1/4 of bacon and 1 tablespoon of cheese down center of tortilla. Fold tortilla in half and cook until filling is hot and cheese melts, about 1 minute more; set aside and cover to keep warm. Repeat with remaining ingredients.
  • To serve, top each quesadilla with 2 tablespoons of salsa and 1/2 tablespoon of cilantro.



Creamy Pumpkin Oatmeal -
PointsPlus® value- 5 per serving
Makes 8 servings



2 c steel cut oats, rinsed
1 12 oz can ff evap. milk
1 15 oz can pumpkin
5.5 c water
1 c splenda
2 tsp pumpkin pie spice
1/4 c sf maple syrup (0 pt)

Just put it all in the crockpot, mix until no chunks of pumpkin left. Cook on low for 8 hours (while you sleep). WALA!!!!! Yummy breakfast for the entire week!


French Toast Strata (taken from the Splenda Cookbook)

Ingredients:

1/3 cup SPLENDA Granular

1 cup egg substitute

2/3 cup skim milk

1 tsp. vanilla extract

3/4 tsp. maple extract

8 slices cinnamon raisin bread

2 cups apples, peeled, cored and thinly sliced

1/4 cup low-fat cream cheese

1 Tbsp. SPLENDA Granular

1/2 tsp. ground cinnamon

Instructions:

1. Preheat oven to 350 degrees.

2. Coat a 8x8 inch nonstick square pan with cooking spray.

3. In a medium bowl, combine and blend SPLENDA granular, egg substitute, milk and vanilla and maple extracts.

4. Tear cinnamon raisin bread into small pieces.

5. Toss bread and sliced apples with the combined egg mixture in the bowl.

6. Coat bread evenly into the mixture and pour into prepared square pan.

7. Cut cream cheese into 8 pieces and place on top of the mixture.

8. Blend remaining 1 tablespoon SPLENDA Granular and cinnamon together and drizzle over layered mixture.

9. Cover and refrigerate overnight.

10. Bake 40 to 50 minutes or until lightly browned.

11. Serve immediately. Makes 8 servings. Points Plus Value: 1

Nutritional Information: 130 Calories; 20g Total Carbohydrates; 2.5g Total Fat; 1g Saturated Fat; <5mg Cholesterol; 7g Protein; 200mg sodium; 2g Fiber




Turkey Bacon Morning Muffins @ 5 PointsPlus® value

Makes 12 servings

You can use applesauce in place of the cornoil which will lower the PTS
Don't forget to recaculate the PTS if using applesauce instead of oil


12 slices LOUIS RICH Turkey Bacon, cut into 1/4-inch pieces
1-1/4 cups flour
1 cup quick-cooking oats
2 tsp. Baking Powder
1/2 cup fat free milk
1/3 cup honey
1/4 cup corn oil
2 large egg whites
PREHEAT oven to 400°F. Mix bacon, flour, oats and baking powder in large bowl. Add remaining ingredients; stir just until moistened. (Batter will be lumpy.) SPOON batter into paper-lined muffin pan or muffin pan sprayed with cooking spray, filling each cup 2/3 full. BAKE 15 minutes or until lightly browned. Cool on wire racks. Serve immediately, or cover and refrigerate or freeze any leftover muffins.


-LOUIS RICH Turkey Bacon is fully cooked, so there is no need to cook it before stirring it into the muffin batter.

-The secret to perfect, tender muffins is in the lumps. Do not vigorously stir muffin batter until it is smooth or the muffins will be tough with pointed tops.


Denver Brunch Bake


½ cup Eggbeaters
¼ cup 1% Milk or Skim Milk
2 tbsp Non-Fat Sour Cream
1 ½ cups Reduced-Fat Bisquick
9 oz Cumberland Gap diced ham OR any 1 point for 2 oz diced ham
3 oz shredded Cabot 75% Cheddar OR any 1 point for 1 oz low-fat cheese
½ cup chopped onion
½ cup chopped red bell pepper


Preheat oven to 350*. Mist a 9 x 9 round baking pan with olive oil. In a medium bowl, stir Eggbeaters, milk and sour cream. Add baking mix, ham, cheese, onion, and red pepper. Mix well to combine. Spread mixture evenly into pan. Bake for 25 – 30 minutes. Place cake pan on a wire rack to cool for 5 minutes.
Serves 8 @ 4 PointsPlus® value



BREAKFAST BURRITO 4 PointsPlus® value


external image 769burrito2.jpgBurrito-rific!BUENO BREAKFAST BURRITO

You can whip up this tortilla treat in a flash!

-1/3 cup Southwestern egg beaters
-1 slice Fat Free Kraft Singles
-1 Tbsp. salsa
-1 La Tortilla Factory Low Carb Tortilla
-1 tsp. Bacos


Spray pan lightly with non-stick cooking spray and scramble the egg beaters and bacos. When almost finished, tear the slice of cheese into pieces and mix them into the eggs. Place mixture into warmed tortilla and add salsa before folding it up. You can add a few sliced black olives or a dollop of low fat sour cream on top if you'd like. Makes 1 burrito with approximately 140 calories, 3g of fat, 15 carbs, 8g of fiber, and 20g of protein. (2 points)

Breakfast The Night Before - 6 PointsPlus® value

Serving Size : 8
Categories : Casserole Eggs
Ingredients
-------- ------------ --------------------------------
10 1/2 ounces Jimmy Dean 97% ff sausage -- (one roll)
8 slices bread -- cubed
2 cups fat-free cheddar cheese -- grated
1 cup egg beaters® 99% egg substitute
2 1/2 cups skim milk
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup -- condensed -- (one can)
1/2 cup skim milk

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.

Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle grated cheddar cheese over bread. Sprinkle sausage over cheese.

Combine egg beaters, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap.

Refrigerate for 8 to 24 hours.
Heat oven to 300 degrees F.
Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet.
Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
Per Serving (excluding unknown items): 243 Calories; 5g Fat (20.6% calories from fat); 23g Protein; 21g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 1028mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 1 Fat.

Faux Sausage Gravy

3 PointsPlus® value

1/3 cup MorningStar Farms recipe style Sausge Crumbles
1/2 cup diced onion
butter flavor pam
2 teaspoons flour
1/2 cup 1% milk
pepper

In small pan sprayed with pam saute together onion & sausage crumbles until cooked through & hot. Spray again with pam and sprinkle with flour. Mix and "cook" until pan is dry and flour is no longer visible. Pour milk over and cook until bubbling, stirring constantly. Reduce heat and simmer 1 to 2 minutes to thicken, stirring occasionally. Stir in pepper to taste.

I served it this morning over a light multi-grain english muffin, but I think next time I'll put if over something softer, like a toasted 1 pt light-wheat burger bun. Pretty good & filling. The real test will be if I'm gnawing my arms off at 10:30 or not
Smile
Smile


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For those of you who have trouble getting in breakfast, I thought I give you some interesting ways to enjoy it, on the run. We all know how important breakfast is, right?

Here's a breakfast recipe that can be made ahead and enjoyed all week!

Baked Blueberry-Peach French Toast
external image blueberrypeachfrenchtoast_n_lg.jpg

breakfast


PointsPlus® value 6

Servings: 8
Preparation Time: 12 min
Cooking Time: 30 min
Level of Difficulty: Easy
Just because summer's over doesn't mean you can't bake with berries and stone fruits. Just make sure you thaw them first to drain off some of the liquid.

Ingredients

  • 16 slice light whole wheat bread
  • 1 cup blueberries, fresh, or 1 cup frozen, thawed blueberries
  • 1 large peach(es), chopped or 1 cup frozen, thawed peach slices
  • 2 1/2 cup fat-free skim milk
  • 2 cup fat-free egg substitute
  • 2 Tbsp sugar, granulated
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar

Instructions

  • Preheat oven to 400ºF.
  • Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle blueberries and peaches over top.
  • In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.
  • Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. Yields 1 slice per serving.

Notes

  • You can prepare this recipe in advance, cover it with plastic wrap and refrigerate it up to 24 hours. When you’re ready to cook it, replace the plastic wrap with aluminum foil and bake as directed.

Veggie Scramble

posted by LJDiToro
> serves 1 / 4 PointsPlus® value


1/2 cup Egg Beaters™ egg subsitute
1/3 cup MorningStar Farms Recipe Style Sausage Crumbles™
1 cup chopped spinach
1/2 cup "seasoning blend" (WalMart frozen veggies section, diced onions, celery, & peppers)
1/2 slice 2% cheddar cheese slice


In non-stick skillet sprayed with butter flavored cooking spray saute together the sausage crumbles, spinach, & seasoning blend. When heated through, pour egg substitute over veggie mix and "scramble" until thoroughly cooked. Remove from pan to a plate and top with 1/2 slice of cheese.

For 3 extra PPV, serve with a toasted light multi-grain english muffin.

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Apple-Cranberry Breakfast Cookies


PointsPlus® value: 3
Servings: 30
Preparation Time: 20 min
Cooking Time: 15 min
Level of Difficulty: Easy

Toss a few of these fruity cookies in your bag for a breakfast on the run. Or, enjoy them as a snack with a hot cup of fruit-spiced tea.

Ingredients

  • 1/4 cup no-salt soft margarine
  • 3/4 cup dark brown sugar
  • 2 large egg(s)
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cup whole-grain wheat flour
  • 1/2 tsp table salt
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 1/2 cup uncooked quick oats
  • 1/2 cup dried apple(s), chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1 serving butter-flavor cooking spray

Instructions

  • Preheat oven to 350°F.

  • Combine margarine and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.

  • In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Add oats, apples, cranberries and walnuts; combine by hand.

  • Line cookie sheet with parchment paper or coat with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.

  • Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Yields 1 cookie per serving. (Note: Store leftovers in an airtight plastic bag or container in the freezer.)


Apricot-Oat Bran Muffins


PointsPlus® value: 4
Servings: 12
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy

You can use any dried fruit in these muffins. Try raisins, apples or dates, for example.

Ingredients

  • 2 cup dry oat bran
  • 1/4 cup unpacked brown sugar, packed
  • 1 Tbsp baking powder
  • 2 medium egg white(s)
  • 1 cup buttermilk
  • 1/3 cup molasses
  • 1/2 cup unsweetened applesauce
  • 3/4 cup dried apricot halves, finely chopped

Instructions

  • Preheat oven to 450°F (230°C). Spray a 12-muffin tin; set aside.

  • In a large bowl, mix oat bran, brown sugar and baking powder. Make a well in the center of the mixture.

  • In another bowl, beat egg whites until foamy. Stir in buttermilk and molasses. Add buttermilk mixture to oat bran mixture and stir just until moistened. Fold in applesauce and apricots.

  • Spoon batter into muffin tin, filling each cup to the top. Bake until golden brown, 10 to 12 minutes. Remove from oven and cool 5 minutes. Remove muffins from tin and cool on a wire rack.

And for those of you who don't mind taking some time to prepare breakfast...



Breakfast Quesadillas


PointsPlus® value: 5
Servings: 2
Preparation Time: 5 min
Cooking Time: 3 min
Level of Difficulty: Easy

For an added kick, substitute one of the flavored shredded cheeses available in your supermarket's dairy aisle for the Monterey Jack - we like Mexican or taco blend.

Ingredients

  • 2 medium flour tortilla(s), 6-inch
  • 1/2 cup shredded reduced-fat Monterey Jack cheese
  • 1 slices Canadian-style bacon, cut into strips
  • 2 Tbsp salsa

Instructions

  • Preheat the broiler; spray a baking sheet with nonstick cooking spray. Place the tortillas on the baking sheet; broil until blistered and softened, about 15 seconds on each side.

  • Sprinkle the cheese over 1 tortilla; top with the bacon and salsa. Top with the remaining tortilla; spray with olive-oil-flavored nonstick cooking spray. Place on the baking sheet and broil until the cheese melts, about 1 minute on each side. Cut into wedges to serve.