Turkey Bacon Breakfast Burritos

Serves: 10
Serving Size: 1 slice of turkey bacon in each tortilla

Great alternative to the usual breakfast fare. Recipe courtesy of the National Turkey Federation

INGREDIENTS
10 slices turkey bacon, cut into 1/4-inch pieces
1/2 cup green pepper, seeded and chopped
1/2 cup onion, chopped
5 eggs
1/2 cup skim milk
1/4 teaspoon pepper
1 cup reduced-fat cheddar cheese, grated
10 (8-inch) flour tortillas
1/2 cup sliced mushrooms
salsa, as needed

DIRECTIONS
1. In large non-stick skillet, over medium heat, cook bacon, green pepper and onion 12 to 15 minutes or until bacon is lightly browned, stirring frequently. Regulate heat to prevent sticking and burning; remove skillet from heat.

2. In small bowl combine eggs, milk and pepper. Pour egg mixture over bacon mixture. Return skillet to low heat for 2 to 3 minutes or until eggs are almost done; stirring frequently. Remove skillet from heat and stir in cheese.

3. Place 1/4 cup egg mixture on lower 1/3 of each tortilla. Roll tortilla and place in 9 X 13-inch microwave-safe dish; cover with plastic wrap. Cook in microwave oven at HIGH (100% power) 2 to 3 minutes or until burritos are hot.

4. To serve, drizzle salsa over burrito.

NUTRITION INFO
Calories: 260
Fat: 9.5 g
Carbohydrates: 30 g
Protein: 13 g

Source

Pumpkin Muffins

Serves: 9
Serving Size: 1 muffin

Sweet treat for dessert, or at any time of the day.

INGREDIENTS
2 eggs, beaten
1 cup sugar
1 cup canned pumpkin
3/4 cup olive oil
1/4 cup water
1-2/3 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup nuts, chopped (optional)

DIRECTIONS
1. Preheat oven to 350º F.
2. Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.
3. Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
4. Add dry ingredients to wet, and stir to blend.
5. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.
6. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.

NUTRITION INFO
Calories: 398
Fat: 23 g
Carbohydrates: 45 g
Protein: 5 g

Source

Blueberry Muffins

A lower-fat version of a perennial favorite. Prep and bake in less than 25 minutes!

INGREDIENTS
1 cup unsweetened blueberries, fresh or frozen
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/3 cup sugar
1 egg, slightly beaten
1/4 cup olive oil
1/2 cup skim milk
1 teaspoon sugar

DIRECTIONS
1. Preheat oven to 400° F. Lightly spray a muffin tin with vegetable spray.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift flour, baking powder and 1/3 cup sugar together.
4. In a small bowl, combine egg, oil and milk.
5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.

NUTRITION INFO (per 1 muffin serving)
Calories: 119.4
Fat: 0.8 g
Carbohydrates: 24.9 g
Protein: 3.1 g

Cantaloupe Crush

Serves: 2

Whether you're in need of a cool, refreshing snack or breakfast idea, this is the perfect nutritious pick-me-up.

INGREDIENTS
1 cup cantaloupe cubes
1/3 cup pineapple chunks
1/4 cup orange juice
1/2 cup frozen or canned peaches
1 teaspoon sugar
3 ice cubes

DIRECTIONS
1. Whirl all ingredients in a blender until smooth.

NUTRITION INFO (per serving)
Calories: 96.6
Fat: 0.4 g
Carbohydrates: 24.3 g
Protein: 1.3 g