Egg Muffins

Core

15 eggs (for silicone pans) or 12 eggs (for metal muffin tins) You can use less egg yolk and more egg white if counting points

1-2 tsp. spike seasoning

1-2 cups FF cheese

3 green onions, diced (optional, but highly reccommended)

Veggies, diced (optional) (such as blanched broccoli, red pepper, zucchini, mushrooms, etc...)

Meat (optional) (such as diced canadian bacon, lean ham, crumbled cooked ground turkey)

Preheat oven to 375 degrees. If using silicone pan, spray with pam. If using metal tins, put two papers in each and then spray papers. Put a layer of meat in first, then veggies, then cheese and green onions. You want the muffin cups to be 2/3 full with just enough room to pour a little egg around the other ingredients. Break eggs into a large mixing bowl with a spout. Add Spike and beat well. You can also add some milk to the eggs, if desired. Pour egg into each muffin cup until 3/4 full. Stir lightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

I made with ham, green peppers, chopped yellow onion, mushroom, FF mozarella, egg and salt and pepper. I did not have green onions or spike. They were fabulous. I love these. I must have overfilled mine, because it only took about 8 eggs. For the kids I just used ham and cheese. They were good too. I have not tried freezing them or putting them in the fridge. Mine took 30 minutes at 350 (I didn't see 375 written on my recipe until later on).

Core Breakfast Ideas

These are things I eat for breakfast:

Oatmeal with splenda or splenda and maple flavoring and always with FF milk
Banana
Grapefruit
Peaches
Pears
Applesauce
Cantalope
FF Yogurt
Whole Grain Cereal with no added sugar and FF milk
Yogurt with cereal on top
Pancakes (see recipe)
Muffins (see recipe)
Diet Hot choco
Cream of Wheat
Malt O Meal
Smoothie (see recipes)
Bananas and Milk (slice up banana in bowl top with splenda and top with milk)
Omelets
Scrambled Eggs
Fried Eggs
Scrambled eggs with ham and/or cheese
Egg Muffins (see recipe)

Peach Puree

Core

1 can peaches, drained

splenda, to taste

ice

Blend peaches. Add splenda (maybe 1/4 C.). Add ice and blend until there are no more ice chunks. The more ice you add the more people it will serve and the fewer points per serving.

Mathematical calculation for points

This is the formula used to figure out the points per serving

(Calories/50) + (Fat /12) - (fiber up to 4 / 5) = points value per serving

I'll try to simplify it...

Take the calories and divide by 50= we'll call this A

Take the fat and divide by 12= we'll call this B

Take the fiber (only up to 4) and divide by 5= we'll call this C

Now take A+B-C= points value

Grilled Salsa Chicken

Core, OR 3 points per serving (with cabbage, add extra poionts for rice)
Serves 4
Taken from Weight Watchers My TurnAround Program Cookbook. P 126. Grilled Chicken with Salsas

1/2 C. FF Tomatillo Salsa (I could only find Salsa Verde, which I'm not sure if it's the same)
1/2 C. FF Tomato Salsa (hot, med or mild)
1/4 C. finely chopped onion
1 tsp. grated orange zest
1/8 tsp ground cumin
4 (1/4 lb.) boneless, skinless, chicken breast halves
4 cups shredded green or red cabbage
OR Brown Rice

Combine the salsas, onion, orange zest and cumin in a ziploc baggie. Add the chicken. Put in fridge for 20 min. Remove chicken from marinade, shake off as much marinade as possible. Grill chicken on George Forman Grill or in a skillet over med heat (about 250 degrees). Cook until done about 10-12 min. Bring marinade to a boil in a separate pan. Boil for 2 min. Remove marinade from heat. Shred chicken and add to marinade. Reheat all and serve over steamed or raw cabbage. Can buy coleslaw mix (cabbage) to be faster.

I served mine over rice instead. I thought it was really good. Hubby thought it was okay, but not his favorite. I did not shred chicken and I liked it, but next time I will try shredding it. I would like to try it with hot salsa, instead of mild. Could also serve with noodles, or just as a main dish. I think next time I will double the marinade, so I have more to serve over the top.

Chocolate Yogurt

Core

FF Vanilla Yogurt
1 pkt. Diet Hot Chocolate

Mix and enjoy.

Spaghetti Sauce

Core, or 3 points
Serves 4
Recipe found on RecipeZaar.com #261756

2 T. EVOO
1/2 medium onion
1 lb mushrooms, sliced
1 tsp. dried parsley
2 tsp garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
28 oz. crushed tomatoes
6 oz tomato paste

Heat oil in large skillet on med. Add onion, mushroom, garlic and herbs. Cook until onions are transparent. Reduce heat to low, add tomatoes and tomato paste. Cover and cook for 15-20 min. Stir occasionally.

I added 1 lb. 93% hamb. I omitted mushrooms. I used a garlic press and did 3 garlic cloves instead of mincing. I used 5 large fresh tomatoes in place of crushed tomatoes. First I blanched them, peeled them, removed seeds, boiled for 15 min, then put in a blender.