Bake a batch of these bite-size treats (1 PointsPlus value each) and freeze the rest
for later!
What you’ll need:
1 cup of light vanilla yogurt
½ cup of fat-free skim milk
½ cup of uncooked quick oats
½ tsp. of vanilla extract
1 large egg, beaten
1 large banana, mashed
1 ¼ cups of all-purpose flour
¼ cup of unpacked brown sugar
2 tsp. of baking powder
½ tsp. of baking soda
½ tsp. of table salt
½ cup of mini chocolate chips, divided
How to make ‘em:
1) Preheat oven to 375ºF and coat 36 mini muffin holes with cooking spray (use three 12-hole pans).
2) In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften and then stir in banana.
3) In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat – the dough will be very thick). Save 1 tablespoon of chips for later, and stir in the rest.
4) Spoon batter by heaping tablespoons into prepared muffin holes; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean (about 15 to 18 minutes).
Kale and Bacon Frittata
Filling, savory and 5 PointsPlus value a serving (¼ of the entire finished product), frittatas are excellent for any meal, but brunch especially.
What you’ll need:
1 tsp. of olive oil
2 slices of uncooked turkey bacon, chopped
2 medium uncooked shallots, chopped
6 cups of uncooked kale, chopped
4 large eggs
4 large egg whites
¼ cup of crumbled feta cheese
¼ tsp. of table salt
How to make it:
1) Preheat broiler. In an oven-safe skillet, heat oil over medium heat and then add bacon.
2) Cook, stirring frequently for about 5-7 minutes until crisp. Then drain bacon on paper towels and set aside.
3) Reduce heat to medium-low and add shallots. Cook while stirring frequently for about 2-3 minutes until softened.
4) Add a few handfuls of kale, tossing with tongs and adding more as it cooks down until kale is tender (3-5 minutes). Add a splash of water if skillet seems dry while kale’s cooking.
5) In a large bowl, whisk together eggs, egg whites, bacon, cheese and salt. Then pour over kale mixture and stir to evenly distribute ingredients.
6) Allow to cook undisturbed until set (about 3-5 minutes).
7) Transfer skillet to oven; broil until browned (30 seconds to a minute).
for later!
What you’ll need:
1 cup of light vanilla yogurt
½ cup of fat-free skim milk
½ cup of uncooked quick oats
½ tsp. of vanilla extract
1 large egg, beaten
1 large banana, mashed
1 ¼ cups of all-purpose flour
¼ cup of unpacked brown sugar
2 tsp. of baking powder
½ tsp. of baking soda
½ tsp. of table salt
½ cup of mini chocolate chips, divided
How to make ‘em:
1) Preheat oven to 375ºF and coat 36 mini muffin holes with cooking spray (use three 12-hole pans).
2) In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften and then stir in banana.
3) In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat – the dough will be very thick). Save 1 tablespoon of chips for later, and stir in the rest.
4) Spoon batter by heaping tablespoons into prepared muffin holes; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean (about 15 to 18 minutes).
Kale and Bacon Frittata
Filling, savory and 5 PointsPlus value a serving (¼ of the entire finished product), frittatas are excellent for any meal, but brunch especially.
What you’ll need:
1 tsp. of olive oil
2 slices of uncooked turkey bacon, chopped
2 medium uncooked shallots, chopped
6 cups of uncooked kale, chopped
4 large eggs
4 large egg whites
¼ cup of crumbled feta cheese
¼ tsp. of table salt
How to make it:
1) Preheat broiler. In an oven-safe skillet, heat oil over medium heat and then add bacon.
2) Cook, stirring frequently for about 5-7 minutes until crisp. Then drain bacon on paper towels and set aside.
3) Reduce heat to medium-low and add shallots. Cook while stirring frequently for about 2-3 minutes until softened.
4) Add a few handfuls of kale, tossing with tongs and adding more as it cooks down until kale is tender (3-5 minutes). Add a splash of water if skillet seems dry while kale’s cooking.
5) In a large bowl, whisk together eggs, egg whites, bacon, cheese and salt. Then pour over kale mixture and stir to evenly distribute ingredients.
6) Allow to cook undisturbed until set (about 3-5 minutes).
7) Transfer skillet to oven; broil until browned (30 seconds to a minute).
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