This makes a great brunch or lunch. The flavors mingle very nicely and the sharp flavor from the swiss cheese adds a nice flair to this sandwich.

Open Faced Bacon Melts

1 serving
330 calories per serving

1 light English Muffin (100 calories)
Mustard
2 thin slices Canadian Bacon
1 slice tomato
2 basil leaves
2 slices light Swiss cheese (80 cals per slice)
8 spritzes ICBINB Spray

Spray muffin with ICBINB Spray and then spread with a little mustard. Add bacon, basil and tomato and then place on a pan in your toaster oven and heat through. Finally top with cheese and heat until it is melted.

This couldn’t be easier and it turns out a great healthy meal that the whole family will enjoy. I love one dish meals ! If you don’t have leftover ham on hand, try using Canadian bacon.

Ham, Broccoli and Rice

4 servings
290 calories per serving

2 t margarine
½ c chopped onion
4.3 oz. package of long grain and wild rice mix
1 2/3 c water
2 c frozen broccoli florets
1 ½ c diced cooked ham
1 cup shredded low fat cheddar cheese

Melt margarine in a skillet on medium heat and cook onion and rice from the mix for 2-3 minutes them pour in water and seasoning packet and bring to a boil. Reduce heat to medium low, cover and cook 10 minutes then lay broccoli and ham over the rice and bring back to a boil before lowering heat to medium low. Then cover and cook another 10-15 minutes or until rice is tender. Uncover and add cheese to top – let simmer 5 minutes to melt cheese. Serve immediately.

A simple and hearty soup that tastes delicious. It’s a very versatile recipe – add some veggies, small pasta or extra spices to easily change it up. But don’t skip the ham – that is what really give it the great flavor

Ham and Bean Soup

6 servings
273 calories per serving

15.5 oz. can navy beans, drained and rinsed
15 oz. can black beans, drained and rinsed
2 14.5 oz. cans diced tomatoes
4 c fat free chicken broth
1 1/2 c diced extra lean ham (you can also use Canadian bacon)
1 garlic clove, minced
1 t chili powder
¼ t pepper
¼ t salt
½ t onion powder

Combine all and mix well. Bring to a boil and cook 15 – 20 minutes or until soup is slightly thickened.

The broth in this soup tastes like it’s been simmered for hours – it has a great depth of flavor. But this soup takes just 20 minutes or so of simmering time. And with all the veggies and pasta, it ends up being quite a hearty, thick soup. Just add some water during the last 7 minutes cooking time if you like it a little thinner. But I like gruely soup

Italian Bean Soup

6 servings
190 calories per serving

1 t oil
½ c diced Canadian bacon
½ c chopped green bell pepper
4 garlic cloves, minced
28 oz. can peeled tomatoes, undrained and coarsely chopped
14.5 oz. chicken broth
½ c orzo
15.5 oz. can red kidney beans, drained and rinsed
8 oz. frozen cut green beans
¼ c chopped basil
Salt and pepper to taste
½ t garlic powder
½ t onion powder
¼ t celery salt

In a large pan heat oil on medium high heat. Add bacon, green pepper and garlic and cook 3-4 minutes. Add tomatoes, broth and pasta and bring to a boil then reduce heat to low and simmer 12 minutes stirring occasionally. Stir in kidney beans, green beans, salt and pepper, garlic powder, onion powder, celery salt and basil and cook 7 minutes.

Once again, FiberGourmet Pasta makes it possible to have a serving of this PLUS a side and that makes me a happy camper This carbonara is very tasty and without any oil, it comes in at just 300 calories per serving. Enjoy !

Fettucine Carbonara

4 servings
300 calories per serving

8 oz. FiberGourmet fettuccine noodles (without FiberGourmet pasta, you have to add another 80 calories per serving to this)
2/3 c fat free chicken broth
1 medium onion, chopped
3 oz. Canadian bacon, in thin strips
3 c sliced mushrooms
1 c frozen peas
¼ c grated parmesan cheese
2 T fat free sour cream
Salt and pepper to taste

Bring the broth to a boil then add onion and cook 3 minutes. Then add the bacon and mushrooms and cook another 5 minutes or until mushrooms are very soft. Add the peas, salt and pepper and heat through and then stir in the cheese and sour cream. Cook pasta according to directions and serve with sauce.

This version of fried rice is not your typical Chinese food fare. This is more of a Middle Eastern recipe and there are a wide range of BIG flavors in the recipe. But they mix well and become amazingly mellow.

Eastern Fried Rice

6 servings
350 calories per serving

3 T oil
1 large onion, diced
6 oz. Canadian bacon, diced
1 lb. bok choy stems and leaves, chopped
1 large red bell pepper, diced
2 t finely chopped fresh ginger
3 cloves garlic, minced
8 oz. boneless, skinless chicken breasts
¾ c Egg Beaters
3 t curry powder
4 c cold cooked brown rice
3 T soy sauce
Salt and pepper to taste
Pam

Heat 2 t oil in a large skillet on medium high heat and add onion and bacon. Cook 4 minutes and add bok choy and continue cooking another 2 minutes. Add pepper, ginger, garlic and cook until veggies are getting soft, about 5 minutes. Remove contents and set aside. Add 1 T oil of skillet and then cook chicken 5 minutes or until done. Set chicken aside. Spray skillet with Pam and when hot, add eggs and scramble. Add eggs to bowl with chicken. Add 1 T oil to skillet and cook curry powder 30 seconds and then add rice and cook without stirring until slightly crispy, about 4 minutes. Return all the other ingredients to the pan, add soy sauce, salt and pepper and heat 3 minutes.

This breakfast muffin has not one, but TWO pieces of Canadian bacon, cheese and eggs – all for 250 calories ! Compare that to the fast food breakfast sandwiches that weigh in between 300 and 500 calories and the choice is clear !

Bacon, Egg and Cheese Muffin

1 serving
250 calories per serving

1/4 c Egg Beaters
2 slices Canadian bacon
1 slice Kraft fat free American cheese
1 lite whole wheat muffin, toasted
1 T lite buttery spread
Pam

Heat pan on medium high heat. Remove from heat and spray with Pam. Return to heat. Add Egg Beaters and reduce heat to medium and use a spatula to keep eggs contained to a small circle while they set and cook. Cook until done. Meanwhile, heat bacon in microwave 30 seconds. Butter muffin and place cheese on hot toasted muffin so it will melt. Add eggs and bacon.

Here’s a quick video to show you how to prep the eggs: