Pigs in a Blanket

3 cans crescent rolls;
lg package of smokies (60 smokies per 3 cans)
I usually split each of the crescent triangles down the center (lengthwise) so I can get 20 from each can. Follow crescent package directions for baking.

Mozzarella, Roasted Pepper & Basil Omelette

Fiesta Egg Casserole

Aunt Sue Knight's recipe

10 eggs
2 c (8 oz) shredded Monterrey Jack cheese
2 c (8 oz) shredded Cheddar cheese
2 c small curd cottage cheese

Preheat oven to 350. Butter 13x9 dish. Beat eggs in large bowl. Stir in cheese, and remaining ingredients & mix well. Pour into dish. Bake until edges are golden brown & center is set, 35-40 minutes. Serve with salsa.

Cinnamon French Toast with Raspberries

 Year-Round Fresh pg. 61 serv 6 3 points STOVE
2 lg egg whites
1 large egg
1/3 c low-fat milk
2 T light brown sugar
½ t cinnamon
½ t vanilla extract
6 slices light whole wheat bread
1 ½ t canola oil
3 c raspberries
1 ½ t confectioners sugar

1. Whisk together egg whites, egg, milk, brown sugar, cinnamon, and vanilla in large shallow dish.
2. Dip each slice of bread in egg mixture, turning several times to coat.
3. Heat ½ t of oil in large nonstick skillet over medium heat. Add 2 slices of bread and cook, turning once, until golden brown, about 6 minutes. Repeat with remaining ½ t oil and remaining bread. Cut each slice in half on diagonal. Top with raspberries and sprinkle with confectioners’ sugar.

Scrambled egg, goat cheese, and tomato sandwiches

 Year-Round Fresh pg. 55 4 serv 4 points

6 large eggs
½ t salt
1/8 t black pepper
2 t canola oil
2 oz goat cheese, crumbled
2 light whole-grain English muffins, split and toasted
4 (1/2”) slices of large tomato
2 T chopped fresh basil

1. Whisk together eggs, salt, and pepper in medium bowl.
2. Heat oil in large nonstick skillet over medium-low heat. Add egg mixture to skillet and cook, stirring gently, 2 minutes. Add goat cheese and continue to cook and stir, until eggs are set but still moist, 1 minute longer.
3. Divide English muffin halves among 4 plates. Top each with tomato slice and then eggs. Sprinkle with basil and serve at once.

Breakfast Parfaits with Chia Seeds

  p. 4 serv Cook Up Comfort

2 c plain fat-free Greek yogurt
2 T chia seeds
1 c diced mango, papaya, or other fruit
1 c strawberries, hulled and sliced, plus 4 whole strawberries
4 t maple syrup
¼ c low fat granola
1. Stir together yogurt and chia seeds in small bowl
2. Spoon ¼ c yogurt mixture into each of 4 parfait glasses or wineglasses. Layer each with ¼ c of mango, another ¼ c yogurt mixture, and ¼ c sliced strawberries. Drizzle each parfait with 1 t maple syrup, sprinkle each with 1 T granola, and garnish tops with 1 whole strawberry.

Egg-and-veggie mini-casseroles

 4 servings p. 13 Cook Up Comfort 3 points  oven

4 slices whole wheat bread
½ t canola oil
½ c diced red onion
½ c diced red bell pepper
½ c diced zucchini
½ t salt
4 large eggs
4 large egg whites
¼ t black pepper
½ c reduced-fat Mexican cheese blend

1. Preheat oven to 400. Lightly coat4 8 oz ramekins or oven-safe bakers with nonstick spray. Cut 4” circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside. Discard scraps or save for another use.
2. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and ¼ t salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3-5 minutes. Remove from heat and set aside.
3. In medium bowl, whisk eggs, whites, remaining ¼ t salt, and black pepper together until frothy; stir in cooked vegetables and ¼ c cheese. Divide mixture evenly among ramekins. Sprinkle each with 1 T remaining cheese.
4. Place ramekins on small baking sheet and bake until knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5-10 minutes before serving.

Bacon-and-Swiss quiche with phyllo crust

 Cook up Comfort Pg. 3    3 points OVEN

3 sheets phyllo, each cut into 3 strips
4 large eggs
1 c evaporated fat-free milk
½ t salt
¼ t black pepper
¼ t ground nutmeg
Pinch cayenne
½ c shredded reduced-fat Swiss cheese
4 oz turkey bacon, crisp cooked and crumbled

1. Preheat oven to 350. Spray 9” pie plate with nonstick spray
2. Lay phyllo in pie plate, one piece at a time, spraying each layer with nonstick spray (dough should cover bottom and sides of plate in overlapping layers). Fold in any overhanging corners.
3. Whisk together eggs, milk, salt, pepper, nutmeg, and cayenne in small bowl.
4. Sprinkle Swiss cheese and bacon over phyllo. Pour in egg mixture and place on rimmed baking sheet. Bake until firm, 30-35 minutes. Cool at least 5 minutes before cutting into 8 wedges.
1 wedge 140 calories

Tomato and Ricotta Frittata

 2 servings  pg 151 Freestyle cookbook  6 points
2 t olive oil
1 small (4 oz) red potato, scrubbed and shredded
½ onion, chopped
3 large eggs
¼ t salt
¼ t black pepper
1/3 c part-skim ricotta
1 tomato, seeded and diced
1 T minced fresh chives or chopped basil

1. Preheat broiler.
2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender.
3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs oer vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until effs are almost set, 2-3 minutes.
4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5“ from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives (basil) and cut into 4 wedges.

Puffy Persian Omelet

    0 points 
1 Large Red Onion, halved and sliced thin
4 Green Onions, finely chopped (just green parts)
2 Garlic Cloves, chopped small
3 Ounces of Spinach Leaves, coarsely chopped
1 Teaspoon of Dried Cilantro
1 Teaspoon of Parsley
Salt and Pepper to taste
Vegetable Cooking Spray
9 Large Eggs
1/8 Cup of Skim Milk
1 Teaspoon of Baking Powder
1/2 Cup of Fat Free Greek Plain Yogurt
OVEN

1. Spray a large saute pan with cooking spray over medium heat. Add onion and cook, stirring until it is soft and caramelizes. This will take about 30 minutes. If onion begins to stick, add a few droplets of water and keep stirring.
2. Preheat oven to 350 degrees. Coat a 8″ ovenproof nonstick pan with vegetable cooking spray.
3. Add the green onions and garlic to the onion in the pan. Stir in the spinach and cook until leaves wilt. This takes about 2-3 minutes. Add cilantro, parsley and salt/pepper. Remove from heat.
4. Transfer this mixture to the 8″ ovenproof nonstick pan you are using and put in oven for 5 minutes.
5. Using a blender, blend eggs, milk and baking powder on low for about 20 seconds.
6. Pour egg mixture over vegetables in pan. Return to oven and bake until puffy, set and lightly brown on top, about 20 minutes.
7. Remove omelet and cool for 5 minutes on a baking rack.
8. Cut into 6 slices and top with a dollop of fat free Greek yogurt. Enjoy!
OVEN

Greek Eggs and Ham

   0 points
3 Eggs, beaten
1.5 Pieces of Canadian Ham (Bacon), chopped
1/8 cup of Fat Free Milk
1 Garlic Clove, minced
4 Green Onions, diced
Grape Tomatoes, sliced in half
Salt/Pepper to taste
1/3 cup of Athenos Fat Free Feta Cheese
Vegetable Cooking Spray

Directions:
1. In a saute pan that has been sprayed with vegetable cooking spray, saute garlic, onions and grape tomatoes for about 4 minutes while stirring frequently.
2. Combine eggs, chopped ham and milk into bowl and combine. Add egg mixture into pan with vegetables. Season with salt and pepper. Cook eggs to desired doneness.
3. Serve eggs with 1/3 cup of Athenos Fat Free Feta Cheese. This makes 1 large serving. Enjoy!
STOVETOP

Bananarama Maple Pancakes

                          0 points
3 Egg Whites
1 Large Overripe Banana, mashed
1.5 Teaspoons of Baking Powder
1/2 Teaspoon of Maple Extract
1/4 Teaspoon of Cinnamon mixed with 1 Teaspoon of Splenda
Vegetable Cooking Spray
Blueberry Syrup (recipe below)

Directions:
1. Puree everything in a blender.
2. Using a griddle or large frying pan that has been sprayed with vegetable cooking spray and over high heat, add “pancakes”.
3. Cook them as you would regular pancakes. Flip when bubbles start forming on top of the pancakes.
4. Serve with Fruit Syrup (recipe below) or up to 3 1/4 tablespoons of sugar free maple syrup.
5. This serves 1 person or 2 depending on how hungry you are and how big you make the “pancakes”.
STOVE

Chilaques Bake

 Simply 5 cookbook page 16                                  1 point
1/3 c canned black beans, rinsed and drained
1 6” corn tortilla, cut in half and then crosswise into strips (narrow)
1/3 c Shredded red-fat pepper jack cheese
6 large eggs
1/3 c plus ¼ c fat free salsa verde

1. Preheat oven to 350. Spray 4 (6 oz) custard cups or ramekins with nonstick spray.
2. Divide beans, strips, and pepper Jack cheese evenly among prepared custard cups. Lightly beat eggs in medium bowl. Stir in 1/3 c of salsa. Pour egg mixture evenly into cups and place on small baking pan. Bake until eggs are just set in center, about 30 minutes. Serve with remaining ¼ c salsa.
OVEN

Greek-Style Breakfast Pitas

 Simply 5 cookbook pg 11      2 servings                                         3 pts
3 lg eggs
¼ c crumbled reduced-fat feta cheese
¼ t black pepper
1/8 t salt
1 c tightly packed baby spinach
½ c grape or cherry tomatoes, halved
1 large whole wheat pita bread, halved and toasted

1. Beat eggs in small bowl. Stir in feta, pepper, and salt.
2. Spray medium heavy skillet w/non-stick sprayand set over med-high heat. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes.
3. Reduce heat to medium, Add egg mixture and tomatoes and cook, stirring frequently, until eggs are just set, about 1 ½ minutes. Spoon egg-tomato mixture evenly into pita halves.
STOVE TOP

Overstuffed Western Omelette

 Simply 5 cookbook pg 4             STOVE TOP                                      3 pts
2 t canola oil
½ c diced red bell pepper
½ c diced green bell pepper
2 scallions, thinly sliced
¼ lb low-sodium ham, diced
¼ t salt
1/8 t black pepper
4 lg eggs, lightly beaten

1. Heat oil in med. Nonstick skillet over medium heat. Add peppers, scallions, ham, salt, and pepper and cook, stirring, until vegetables have softened, about 5 minutes.
2. Pour eggs over vegetable mixture and cook until eggs are almost set, about 2 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. Fold omelette in half and cook until set, about 1 minute longer. Cut omelette in half and place one portion on each of 2 plates.     285 calories

Easter Breakfast Casserole (make night before)

• 1 (12 ounce) packagejohnsonville breakfast sausage links
• 6 English muffins, cut into 1 in cubes
• 1⁄4 cup butter, melted
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped red pepper
• 12 eggs
• 2 cups milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup bacon bits
• Cook sausage according to package directions. Cool slightly, cut into 1/4 inch slices. Place English muffin cubes in the bottom of a greased 13x9 baking dish Drizzle with butter. Layer with sausage, cheese, onion and bell pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon, cover and refrigerate overnight.
• Remove from the fridge 30 minutes before baking. Uncover and bake 350 for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand.