by admin on January 25, 2012
I think I am getting great use out of my cupcake pan these days. I found another fun recipe to make, this time it is breakfast. This is Weight Watcher approved and 7 points a cup when using wheat bread.
Ingredients
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Directions
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Cook’s Note
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.
Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.
by admin on January 24, 2012
Since starting Weight Watchers 6 months ago, I have lost 27 pounds and still have about 20 more I want to lose to get to goal. I love finding new recipes to try that fall within my Weight Watcher point limit. Came across these cupcake tacos on pinterest.com and its what’s for dinner!!!!! They are only 4 Weight Watcher Points per cupcake, so will definitely be making these tonight for my Hotness and I.
Ingredients:
1 ½ t chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1 t of queso dip or salsa con queso (Use Wholly Guacamole Queso Blanco)
1 c chunky salsa (Use Wholly Guacamole Medium Salsa)
1 c reduced fat shredded Mexican cheese (Use Weight Watchers brand)
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake
Nutrition Information per serving from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber
by admin on January 24, 2012
Now that our engagement party is over and was a success, I am in wedding mode. I am currently addicted to Pinterest.com and have found so many creative and fun idea for our wedding. I came across these cute favors which would be a cute gift if we decide to have our wedding at a winery.I found these on MyWeddingFavors.com website. Enter coupon code SAVE5 to receive 5% off of your order.
