Sunday, April 6, 2008

Blueberrific Muffins

1 box BlueBran Vitamuffin Mix (13.5 oz.)
2 Tblsp all purpose flour (only because I live at a high altitude)
1 tsp cinnamon
1 tsp vanilla extract
6 Tblsp Egg Beaters All Whites
1/2 c. organic fresh blueberries
2 containers of WW reduced fat cream cheese (1 oz. containers)
6 tsp. Davinci sugar free Toasted Marshmallow Syrup


Heat oven to 400 degrees. Spray a 12 cup muffin tin with spray oil and set aside.

Mix muffin mix according to directions and add all remaining ingredients except for the cream cheese and syrup. I only used 1 1/4 cup of the water in the mix and it was still a little runny. I think next time I will cut back to 1 cup. Once mixed, fill each muffin cup 1/2 way and then put a rounded 1/2 tsp of cream cheese in each one. Top off with remaining batter. Bake for 30 minutes until toothpick inserted in center comes out clean. Remove from pan and poke several holes in the top of each muffin with a fork or knife. Drizzle 1/2 tsp of sugar free syrup over each muffin. I also sprinkled each with a little cinnamon sugar.

2 points per muffin
(always check points as the ingredients may differ from what is used in this recipe)

I had my muffin with a skim milk latte. Delicious!!

Friday, April 4, 2008

Chicken Mushroom Alfredo w/ Whole Wheat Penne

3 oz. Tyson diced chicken breasts, thawed
1 cup fresh chopped spinach
1 cup fresh sliced mushrooms
1/4 cup skim milk
1/2 tsp concentrated basil
1/4 tsp chopped organic garlic
1 tsp Butter Buds
1 can 98% fat free Campbell's Cream of Chicken Soup
3 wedges of Laughing Cow Light Garlic & Herb cheese
1 box Ronzoni Healthy Harvest Penne Pasta
Cook pasta according to directions. I always add a palm full of sea salt to my water to season the pasta a little.
Mix soup, mushrooms, garlic, basil, buds, chicken, cheese wedges and milk in saucepan. Cook over low to medium heat until blended and cheese is melted. Add spinach and stir to warm. Serve over 1 cup of pasta and top with 1 tsp of Parmesan cheese. Absolutely delish!
Sauce serves 4 approximately 1/2 cup servings - 2 points per serving
1 cup of pasta - 3 points
(Always check points which may differ depending on the ingredients you use.)