Strawberry banana baked French toast 4sp or simply filling!

If you have ezekiel bread in your freezer use that because it's a heartier bread and keeps it's shape and it's still 4sp or simply filling. I didn't have any left today so I used a thin bread.

Strawberry banana baked French toast 4sp or simply filling

2 slices of Ezekiel bread or thin sliced bread 4sp
2 egg whites 0sp
1/2 tbsp ff cream 0sp
1/4 tsp vanilla extract 0sp
4 strawberries sliced or chopped 0sp
1/2 medium banana sliced 0sp
sweetener to taste 0sp
1/4 tsp sugar 0sp
1/2 tbsp sf pancake syrup 0sp

mixed the egg whites, cream, vanilla and sweetener together. Set aside.
cube the bread into medium sized pieces you don't want them too small.
add the strawberries and bananas to the bread chunks.
Pour the egg white mixture over the bread and fruit and gently toss to wet all the bread cubes.
Spray a baking dish with non stick spray and pour the bread mixture into it.
Sprinkle the 1/4 tsp of sugar on top for crunch.
I baked it in my toaster oven on 350 for 20 minutes or until bread starts to brown and be crispy.
After it's cooked I drizzled 1/2 tbsp sf pancake syrup on top!
Enjoy.

Taco salad boats 4sp

How many sp or pp or simply filling depends on what you use. I'll show you what I used.

Taco salad boats 4sp

Endive leaves larger ones work best.
Lettuce shredded finely
tomato cut into small chunks/slices
2 small olives sliced
1/4c leftover taco meat that I'd made with lean meat
jalapeno peppers if you like spicy
1/2 oz light shredded cheese
a dob of ff plain Greek yogurt instead of sour cream
a drizzle of taco sauce

Just separate your endive leaves and fill with the ingredients of your choice.
Easy quick lunch!

Creamy sweet pineapple chill 2sp or simply filling

Made this tonight and to me it's just as good as ice cream and a lot better for me!

Creamy sweet pineapple chill 2sp or simply filling

1/2c fat free cottage cheese

1/2c of partially frozen pineapple I have used other frozen fruit and it all works great.
(Allow to sit at room temperature just so it's about 1/2 frozen so it will blend well)

sweetener to taste.

I put all in my bullet to blend until the consistency of ice cream.

Enjoy!

Eggs Benedict Simply filling or 5sp or 5pp

I wanted to come up with a recipe that a little fancy. Good to make on the weekend when you have the time make it. Or Valentines day <3 If I had any baby spinach in the house I might have sauteed it and put it between the ham and the egg.

I cooked the sauce while I was cooking the potato.

I made a large slice of potato.
Spray a pan with butter spray then cooked the potato until soft. Turn over so both sides are browned.
This is the base instead of bread. You could also just use a slice of leftover sweet potato and just brown it.

When the sauce is nearly done I added one slice of free from black forest ham in the same pan as the potato to warm it up.

Take the sauce off of the pan and set aside. If it's too thick I added just a tsp or so of warm water to thin.

Add a little vinegar to the simmering water and slowly add a raw egg and cooked until desired hard/softness.

To assemble put the potato slice on a plate, ham and then egg. Spoon half the recipe for the Hollandaise sauce on top. I just put freshly ground pepper on top but you could do dill or parsley.

I didn't want a lot of sauce so I came up with this recipe which I'd use for two eggs.

Hollandaise sauce 2 servings sf, 2sp or 2pp Original recipe from food.com 
1 egg yolk
1/3c plain yogurt
3/4 tsp lemon juice
1/4 tsp dijon mustard
salt and pepper to taste
optional fresh dill or parsley

Beat the lemon juice, yogurt and egg well. No lumps.
Heat very slowly over hot water while stirring. I put a metal strainer over a pot of simmering water and put a metal bowl in it as I don't have a double boiler.

It does take a while to thicken but low and slow is the way to go.
Take off the heat and stir the mustard, salt and pepper.

Serve over ham and poached egg

Individual scalloped potatoes

I was experimenting today and first I tried a smaller version for 2sp but it really wouldn't satisfy me for dinner so eventually I figured this size would do just that!

Individual scalloped potatoes a single serving

• They worked out to be 2sp or sf with fat free cheese  

1. 2.5 oz raw potato sliced on the thinnest blade of my mandolin I leave the skin on.
   The thinner the slice the quicker they cook.
2. very thinly sliced onion
3. 1  Tbsp fat free cream
4. salt and pepper to taste
5. few shakes of granulated garlic, parsley if you want to use
6. 1/2 oz light cheese shredded
7. non stick butter flavor spray or 1/2 tsp olive oil

I used 1/2c ramekin dishes.

Mix the cream, salt and pepper and garlic.
Spray the ramekin dish with non stick spray.
Place 1/2 of the potato slices in the dish, then the onion.
Drizzle half of the cream mix over the potato and onion.
Top that with the rest of the potatoes.
Drizzle the rest of the cream mixture.
A quick spritz of butter flavored spray.
Cover with foil and bake at 325 for 45 minutes or until tender. I used my toaster oven but you could put them in the oven with other things.
Remove the foil and add the rest of the cheese and bake for another 5-10 minutes.
Cheesy, garlic yummy potato!

You could add ham etc as well. 
Even make it with sweet potato

Mini gingerbread muffins

I'm experimenting with putting the points for SF, PP and Smart Points when I can. We'll see how it goes. Let me know if this is something you'd like me to do. I am getting the #'s from the nutritional stats

Mini gingerbread muffins SF or 3pp or 3sp for 2 mini muffins

1/2c oats
2 egg whites or 1/4c of boxed egg whites
1/2 tsp baking powder
1/4c fat free Greek yogurt I used plain but you can use vanilla
sweetener to taste I used 2 packets
1 tsp of gingerbread spice if you don't like it as gingery just use less
1 tsp molasses

Mix all together.
Spray muffin tins or use silicone muffin cups which I did.
Divide between 4 cup.
Bake in a 375 oven for 12 minute or until set. I used my toaster oven.

1 serving is 2 muffins.
You can freeze the other 2 for a different day.

Collard green leaf breakfast wrap! SF

Collard green leaf breakfast wrap SF use whatever veggies and protein you have in the fridge :) 

Here's how I prepped the Collard green before using it as a wrap: 

Cut the stem to make it thinner

Put some water to boil in the pan you're going to cook your egg

Put the leaf in and let simmer for a minute or so.

Take out and rinse under cold water then pat dry

I did cut the bottom of the stem out as it was pretty big

I filled it with 1 egg, 2 egg whites, some ham, baby spinach, peppers and onion