Breakfast Burritos


Move over McDonald’s there’s a new breakfast burrito in town!  And a healthy breakfast burrito at that!

Last week I wanted something different for breakfast, so different is what I got.  I decided to make myself 2 breakfast burritos because I had one turkey sausage in the fridge and I wanted to use it up.  I found these turkey sausages at a local grocery store, Aldi, and have been hooked. They are quite possibly the best turkey sausages I have ever tried.  The greatest part is one sausage is only 2 points plus values and it tastes just like a pork sausage – it’s crazy (on my tastebuds).
These two burritos were only 6 points plus values!  Not only were they very low in points, but they were tasty, filling and a substantial breakfast that held me over well into lunch time.  I did serve these along side some cut up fresh strawberries.
Serves 1. 6 Points Plus Values.
  • ½ cup liquid egg substitute (Egg Beaters)
  • Turkey sausage link (if you cannot find a similar sausage, use a sausage that’s 2 points plus values)
  • 4 slices Hormel turkey pepperoni
  • 5-6 slices of frozen bell pepper
  • 1g (~1 ½ tablespoons) fat free shredded mozzarella
  • 2 Joseph’s Flax, Oat Bran & Wheat Flour Tortillas
  • Black pepper (to taste)
  • Salt (to taste)
Slice your cooked sausage into slices and quarter the pepperoni slices.
Add the frozen bell peppers to the pan and stir for 15 or so seconds (just to allow the frost to dissipate).  Add the ½ cup of egg substitute to a nonstick skillet (you can spray with Pam just to ensure it won’t stick). Sprinkle with pepper and salt.
Scramble the eggs frequently to ensure the mixture cooks evenly.  Sprinkle with diced pepperoni and sausage, stir to combine – heating through. When mixture is cooked sprinkle with shredded mozzarella and let sit in the pan for a couple seconds until it melts.
Assemble burritos with the egg and meat mixture at the center of the tortillas.  Once all mixture is inside, fold the bottom portion of the tortilla, then fold in the sides, rolling to close.  Before closing feel free to garnish with any sauce of your choice (ketchup, salsa, hot sauce, etc.).
Bon appetite!

Broccoli, Tomato & Onion Omelet, Turkey Bacon & Toast

Talk about a breakfast of champions!  If this isn’t it, I don’t know what is.  I was in the mood for an omelet so I decided to make myself one with some liquid egg substitute.  Since I didn’t want a plain jane omelet I went through the fridge and took out a few items I had cut up for different meals and combined them into this delicious creation.
I poured ½ cup liquid egg substitute into the bottom of a heated nonstick pan and seasoned with some Mrs. Dash spicy flavoring, garlic powder and oregano.  I then added in some chopped up tomatoes, broccoli and red onion (which I zapped in the microwave for a few seconds to soften).  I let it cook up on medium heat until cooked through enough to flip.  I then squeezed it a bit (I like my eggs almost “well done”) so I cooked it for a bit on each side until it was – essentially “dead”.
I paired it with 3 slices of Butterball Ultra Thin & Crispy turkey bacon and 2 slices of light wheat bread which I toasted.  I topped my omelet with 2 tablespoons fat free mozzarella, sriracha and reduced sugar ketchup.  So delicious and incredibly filling!
Weight Watchers points plus wise this ONLY cost me 4 points plus.  Worth every point.

QUESTION:
Do you like making omelets?

Breakfast: Egg-“Hash” Muffins & Ham Steak


I’ve been getting bored with breakfasts as of late and have been finding I’ve been gravitating towards the same things.  Typically some sort of deli meat on toasted light wheat bread.  Of course I switch it up, but at the end of the day, it’s still deli meat and that can be really boring.  One thing about me is I am and probably always will be a complete carbaholic.  I LOVE anything that’s a carb – bread, potatoes, rice, etc.  If it’s starchy, I love it.  I had wanted hash browns and since I’m not a terribly huge fan of eggs I decided to try morphing the two together.  I looked up a few ideas online and found an egg white version but since I don’t like egg whites, I decided to just go with my own idea and chug along.  I originally was going to chop up my ham steak and drop it into the muffin tins, but when I got to that step there just wasn’t enough room in the tins.  That would work if I used giant muffin tins.
The only ingredients I used were 1 cup Simply Potato shredded potatoes (this is for 2 servings – ½ cup a serving – 3 tarts per serving), 1 cup egg beaters (1/2 cup per serving),  minced garlic, black pepper, sea salt, garlic powder and Mrs. Dash Spicy seasoning.
I mixed the minced garlic (use as much/little as you like – I love garlic so I put a fair amount) with the shredded potato, add in sea salt, black pepper and garlic powder to your liking and mix until blended.
Split the mixture up into the 6 greased (with Pam) muffin tins.  In the same bowl the potatoes were in add in 1 cup of egg beaters, black pepper, sea salt and the spicy Mrs. Dash seasoning.  Blend and pour the mixture evenly over the 6 cups of potatoes.
Bake in a 350 degree oven for roughly 20 minutes (until eggs are cooked through).
I ate with 3 ounces Carando breakfast ham steak and I topped my eggs with sriracha (LOVE that stuff!).  They were really yummy – the potatoes mixed with the eggs and made a fabulous flavor.
On my last trip to the grocery store they didn’t have the shredded potatoes, so I bought the diced with onion – which would be 2/3 cup of diced potato in place of the ½ cup per serving.
3 muffins comes out to be 3 PointsPlus Values (2 for the potatoes, 1 for the eggs).

Pumpkin "Flan"

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A number of weeks back I was really wanting something sweet – flan particularly.  I love authentic Spanish flan.  It’s soft, creamy, sweet and just downright delicious.  One of my close friends mom is from the Dominical Republic and she gave me her recipe a number of years ago and I have made it a handful of times and it’s seriously a party in your mouth BUT it’s not a party on your waistline (tons of sugar and fat).  I was browsing the Weight Watchers website one day and found this pumpkin flan recipe and put it into my favorites to try later.  I had all the ingredients in the house, except for the orange juice, so I picked up a small single serving container at Target and quickly made this later on in the weekend.
The original recipe showed the flans in individual ramicans but since I don’t have any I decided to make it in a large pan and cut it up into the 8 servings.  I will say though – this isn’t a flan consistency, it’s more of a pumpkin pie filling consistency.  It’s good BUT it would be SO much better with a little crushed graham cracker crumbs over the top with a dollop of cool whip.  That’s the one thing I didn’t have so it tasted kind of plain – but served cold with whip cream it’s good – with graham cracker crumbs it would be even better.
By the way – the one thing I switched in the recipe was instead of using individual seasonings (which I should have done) I used pumpkin pie spice instead.
If you’re interested in trying this out for yourself here’s the recipe:
½ cup brown sugar (unpacked)
½ teaspoon ground cinnamon
¼ teaspoon ground clove
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
16 ounce canned pumpkin (NOT pumpkin pie)
1 cup fat free evaporated milk
¼ cup unsweetened orange juice (I used the 50 Cal Tropicana)
¾ cup fat free egg substitute (egg beaters)
Mix together the brown sugar, cinnamon, clove, cayenne and salt in a bowl.  Whisk in the pumpkin, evaporated milk, orange juice and egg substitute.  Once mixed divide into 8 custard cups OR as I did pour into a glass baking pan.
Place the container (either cups or baking pan) into a roasting pan and pour boiling water around – about an inch deep.
Bake in a pre-heated oven set at 350* for about 45 minutes – the flan should be firm around the edges and just slightly puffy.  When done cooking remove your cups or pan from the water (careful – this is pretty dangerous) and let it cool completely before putting into the fridge.