These are just FANTASTIC ! Forget about regular stuffing next Thanksgiving – I am going to make these ahead of time and simply reheat in the oven while the turkey is being carved. These are simply delicious !
209 calories per serving
1/4 c butter
3/4 c celery, chopped fine
1/4 c carrots, chopped fine
1 1/2 c water
6 oz. Stovetop stuffing mix
1/3 c Craisins or raisins
1/4 c chopped walnuts
1 1/2 c low fat shredded cheddar cheese
1/4 cup egg beaters
Heat oven to 350 degrees. Spray muffin tin with Pam. In a skillet, melt butter and cook celery and carrot 5-6 minutes. Add water and bring to a boil them remove from heat and stir in stuffing mix, craisins and nuts then add 1 cup of cheese and the egg beaters and mix well. Spoon into 10 muffin cups and sprinkle with the rest of the cheese then back 10 minutes to melt cheese.
A Waldorf salad has apples and nuts and celery and is mixed with mayo. Here I recreate it but in sandwich form and serve it atop lean turkey slices. So good !!
396 calories per serving
100 calorie English muffin, toasted
1/2 small apple sliced
¼ c chopped walnuts
¼ c thin celery slices
1 T non fat mayonnaise
4 slices thin deli sliced lean turkey (Oscar Mayer pre-packaged meats are great)
2 lettuce leaves
Spread bread with mayo. Make sandwich with turkey and apples. Sprinkle with walnuts and celery slices. Top with lettuce.
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.
These are FABULOUS ! Serve as a breakfast muffin, for brunch, for lunch, or even as a dinner side. They are quite versatile – add or remove spices to make these taste just how you like them 🙂
190 calories per serving
6 slices thin bacon, chopped (I use the precooked version and totally skip the frying step)
10 cloves roasted garlic, chopped finely (don’t substitute raw garlic)
3/4 cup buttermilk Bisquick
1 1/2 T chopped parsley
2 c shredded low fat mild cheddar cheese
Salt and Pepper to taste
Preheat oven to 350 degrees. Spray muffin pans with Pam. Fry bacon and remove to a plate with a slotted spoon. Beat eggs and stir in Bisquick, parsley, cheese, bacon, salt, pepper and garlic and spoon into muffin tins. Bake 10-15 minutes or until lightly brown. Cool before removing from pan.
Cook the bacon according to package instructions. Toast the muffin and when done, immediately spray each half with butter spray and place the cheese slices on so they get melty. Top with the cooked bacon and eat open faced or make a sandwich.
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 !
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
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:
Scrambled Egg Beaters just fall out of a breakfast muffin. It’s best to try and keep them in a small circle so that they easily fit on the muffin and stay put. Here is a quick video showing you how to do this 🙂