Blueberry Coffee Cake

1 - blueberry muffin mix (with can of blueberries) - reduced fat mix if you can find it
½ c. unsweetened applesauce
½ c. skim milk
2 T. reduced calorie margarine - melted
1 egg (use egg beaters)
1 tsp. vanilla

Drain the can of blueberries. In a bowl combine the blueberry muffin mix, applesauce, milk, 2 T. melted margarine, egg, vanilla and mix with hand held mixer. Fold in blueberries.

Pour into 8x8 baking pan that has been sprayed with non stick spray.


TOPPING: (optional)
3 T. flour
2 T. sugar
1 T. reduced calorie margarine - softened
½ tsp. cinnamon
Mix together and sprinkle on top of the above mixture.

Bake 350 for 45 minutes
1/12 is 3 points.

Breakfast Pizza

Ingredients

1 cup mushrooms
1 cup green pepper, chopped
1 cup cooked onions
1 cup cooked spinach (reduce a 9oz bag of spinach)
16 oz Egg Beaters Southwestern, Refrigerated
8 oz Jennie-O Turkey Store Turkey breakfast sausage links
1 1/2 cups Kraft Fat-free shredded mozarella cheese
2 serving(s) Joseph's Lavash Bread (or reduced fat crossiant rolls, 2 tubes per pizza)


Instructions

Preheat the oven to 350 degrees. Spray a medium sized baking sheet with pam and then place the one lavash bread on the pan. (If using crescent rolls, then lay those out and spread them over the pan forming a crust. Then bake the crust for about 8 min before adding toppings). Set aside. In a medium pan sautee bell pepper, onion and mushrooms, and spinach and cook until tender. In a separate pan cook the turkey sausage until browned. Drain the turkey sausage, and use the pan to cook the egg beaters.
Take the pan with the lavash bread and place the eggs on top of it. Then layer the sausage and then vegetable mixture. Top the pizza with the fat free cheese. Place the pizza in the oven and cook for 10 minutes or until cooked to your perfection. Cut into 8 pieces and enjoy!

8 Servings/ 3pts per serving

Pecan Tartlets

3 large eggs
1/8 t. salt
1 T. butter, melted
1/3 c. dark brown corn syrup
2/3 c. dark brown sugar
1 t/ vanilla
1/3 c. chopped pecans
24 pecan halves


Preheat oven to 450 degrees. Spray a 12 slot muffin pan with pam. In a bowl beat eggs and salt. Add melted butter, corn syrup, brown sugar, vanilla and beat well. Blend in chopped pecans and spoon mixture half way up each muffin cup. Place 2 pecan halves on each. Bake for 17 minutes. Reduce heat to 350 degrees and bake until toothpick inserted in the middle comes out clean, about 15-20 minutes. Remove, cool, serve.
12 servings at 3 points each.


Make sure you watch these because we made them last year and they cooked faster than the instructions were telling.

Stuffed Bell Peppers

Make 5 stuffed peppers
3 points per stuffed pepper

5 green bell peppers, cleaned with top cut off and seeded. (you may have to cut off bottom in order for them to sit on the pan when you bake them)
1/2 lb. ground lean ground
1/2 onion, chopped
1 tablespoon of minced garlic
1 package of mushrooms; chopped or slices
1/2 package of fresh spinach
14.5 oz. can rotel, drained
1 cup cooked brown rice
15 oz. can tomato sauce (3 tablespoons added to mixture; rest of the can used to top your pepper as your desire)

Take bell peppers and place on the grill to give them a little color and cook them. About 15 minutes on the grill. While those are on the grill, in a deep pan saute onions, garlic and ground beef until the beef is browned. Add mushrooms, spinach, drained rotel and cooked rice. Cook until spinach and mushrooms are soft. Add in 3 tablespoons of tomato sauce to mixture and stir in. Remove from heat.

Place the peppers on a baking sheet and stuff each pepper with the mixture. You can sprinkle with parm cheese if you wish! Bake the peppers on 350 for 10-15 minutes. Remove from the oven and serve. Top with as much of the remaining tomato sauce.

Good sides for this meal are: Salad, fruit salad and bread!

Tomato Basil Soup

1 28oz. can of whole tomatoes pureed
1 12 oz. can of tomato pasta
1 T. basil
1/2 t. oregano
2 cups fat free half and half
2 cups regular half and half

Puree tomatoes in a blender (or magic bullet). Combing remaining ingredients. Simmer 4-6 hours (Or dump into a crock pot for the day, and when you get home it is ready). Serving size= 1 cup, 3 points per serving

Taco Mac

1 lb. lean ground beef
1 lg. onion, chopped
1 pkg. taco seasoning
2 1/2 cups water (or beef broth)
2 15 oz. cans diced tomatoes
1 15 oz. can corn, drained
1 15 oz. can pinto beans, drained
1 cup uncooked pasta

Brown ground beef, onion and taco seasoning. Drain. Add rest of ingredients. Heat to a boil. Reduce heat and simmer uncovered for 8-10 minutes. Makes 10 cups. Serving size=1 cup, 3 points per serving.