The Healthy Tales

Posts Tagged ‘breakfast’

In a quest to be healthier and more budget friendly, I decided last week to meal plan for the rest of June and all of July. So far so good. I’ve made fish tacos as scheduled. Tonight was a Big Bowl of Breakfast which is a Hungry Girl recipe from the 1-2-3 recipe book.  I was skeptical on how good this would be as a dinner as it is marketed as a breakfast and past attempts of breakfast for dinner have been so-so. I was pleasantly surprised at how good this recipe was and how much food it made when I doubled the recipe for Mike and I. One small minor adjustment I made to the recipe was to add about 2/3 a cup of frozen Cajun Mirepoux blend veggies (green bell pepper, onion, and celery) while I was cooking the potatoes. I also added salsa to my bowl while serving.  All in all it was a hit and will be made again.

Ingredients:
1 tray frozen Green Giant Just for One Broccoli and Cheese Sauce
3/4 cup fat-free liquid egg substitute (egg Beaters)
3/4 cup frozen potatoes (O’Brien)
1 slice Canadian bacon, chopped
2 tbsp shredded, fat-free cheddar cheese

Making it into a meal:

1. Prepare Broccoli and Cheese sauce according to package directions. Set aside
2. Bring a large skillet sprayed with nonstick spray to medium heat. Add egg substitute and scramble for 2-3 minutes, until fully cooked. Place scrambled egg substitute into a microwave safe bowl and set aside.
3. Remove skillet from heat, re-spray with nonstick spray, and return to heat. Raise heat to medium-high and add potatoes. Cook for 3-4 minutes, stirring occasionally, until thawed and lightly browned.
4. Add Canadian Bacon and cook until hot and a little crispy, about 1-2 minutes.
5. Add potato-bacon mix to the bowl with the egg scramble and then add broccoli and cheese and stir.
6. Sprinkle shredded cheese on top of the bowl and microwave for 30 to 45 seconds.

5 Weight Watcher points per serving

I am not huge on fast food breakfast but every now and then I get a craving for some McDonald’s Hashbrowns or a McGriddle or a McMuffin.  Luckily it is not often because they are killers when it comes to Weight Watcher points.  I came across a McMuffin “Weight Watchers” swap a while ago.  I can’t remember where I found the recipe or what actually was in it but I decided it couldn’t be that hard to figure out myself.  So a few weeks ago I decided to give the swap in my head a try.  I have to say, I did a pretty darn good job because now I am hooked on my McMuffin swap and it is super easy to make even on work days.  In under 5 minutes, I have everything cooked and ready to be put together.

So here is how you do it:

Ingredients:

1 Lite English Muffin
1 Slice Fat Free Cheese
1/3 cup of Egg Beaters
1/4 cup frozen veggies
2 pieces precooked turkey bacon

How to cook:

1. Preheat your skillet on medium heat.  Spray with non-fat cooking spray
2. Cut English Muffin in half.  Put in Toaster and start cooking
3. Put 2 slices of bacon on plate and microwave for 20 seconds.
4. Cook frozen veggies until they are soft.  Then add the eggs.  Scramble until cooked.
5. Take out English Muffin and put sliced cheese on it.  Microwave for 15 seconds until cheese is melted.
6. Add turkey bacon to english muffin and then egg/veggie mixture.  Season with Salt/Pepper and put the top of the muffin over the eggs.

Voila!  You have a great Egg McMuffin swap and it is only 5 points!