Once upon a time, about two months ago, a cherished Sunday morning tradition was a breakfast sammich at Dunkin Donuts. Ham, cheese, egg, croissant. Sounds simple enough, right? Yeah, turns out that's 11 points. Even if you opt for the sensible English muffin, it's 7, and don't even get me started on the occasional bacon or sausage patty, nor the several large iced coffees with extra-extra cream and four Splenda I downed a few times a week.
With that in mind, I decided I needed something I could eat on a lazy weekend morning without blowing all my points at IHOP. And this is what I came up with.
Ham Egg & Cheese English Muffin
1 slice honey ham (I used generic, regular, non-light deli ham)
1/4 c egg substitute
1 slice fake cheese of your choosing (I calculated using Kraft Fat Free Singles Cheddar)
1 light whole wheat English muffin (I use Thomas' Light Multigrain)
1 tbsp fake butter (can't beat Smart Beat!)
Cook your ham in a nonstick pan with a little nonstick spray if you're worried about the nonstick surface flaking into your food. This isn't necessary, but it sure does make the ham taste an awful lot like bacon. Next, stick the E-muffin in the toaster. Now nonstick spray a coffee cup, dump in your egg substitute, then microwave on high for 1 minute. Now assemble your sammich and don't forget your fake butter and cheese!
Pair this with an iced coffee with fat free creamer and Splenda and you are hot to trot, my friend. And you skipped out on the annoying line at the drive-through.
3 points per serving: 195 calories, 8g fiber, 1.5g fat
Showing posts with label english muffins. Show all posts
Showing posts with label english muffins. Show all posts
Wednesday, April 2, 2008
Wednesday, March 19, 2008
Turkey-Veggie Burger - 3 pts
Oh hell, I'm on a burger spell.
I've been reading the Weight Watchers Recipe blog for awhile now, but haven't seen much in the way of innovative recipes (hence WWFF—that's my fancy new abbreviation for 'Weight Watchers for the Foodie'). HOWEVER, they had a fantastic recipe for Chicken Burgers today and I gave it a shot tonight. It's kind of a hybrid between a chicken patty and a veggie burger, except the good kind that isn't trying to taste like meat. Caution: the picture looks nothing like what you get.
The good ideas are the chicken patty bulked up with veggies and served on a whole wheat English muffin. I found that Thomas' Light Multigrain are the friendlist to the plan--just half a point for an entire muffin. I almost started jumping up and down in the grocery store.
I kept the main ideas of the original, but made it a smaller batch and modified according to my experience with it. Here goes!
Turkey-Veggie Burgers
Adapted from Weight Watchers Recipes' Chicken Burgers Recipe
4oz ground turkey
2 tbsp egg substitute, lightly beaten
2 oz mushrooms (about 3 medium button mushrooms), chopped
1/2 onion, diced
1/2 stalk celery, chopped
1/4 cup breadcrumbs
1 teaspoons soy sauce, salt reduced
4 whole wheat English muffins
1/2 tomato
some lettuce leaves
Toss the mushrooms, celery, onion, egg white and soy sauce into your food processor and grind until smooth. Mix your veggies with your ground chicken and enough bread crumbs to make a texture like regular beef patties. Divide and roll into 8 balls, then pat these down into patties; cook in a sprayed nonstick pan until chicken is no longer pink and the patty stays together well.
Toss those suckers on an English muffin with your choice of lettuce, tomato, extra onion, ketchup and/or mustard.
3 points per burger (1/4 batch): 180 calories, 9.4g fiber, 3.4g fat
I've been reading the Weight Watchers Recipe blog for awhile now, but haven't seen much in the way of innovative recipes (hence WWFF—that's my fancy new abbreviation for 'Weight Watchers for the Foodie'). HOWEVER, they had a fantastic recipe for Chicken Burgers today and I gave it a shot tonight. It's kind of a hybrid between a chicken patty and a veggie burger, except the good kind that isn't trying to taste like meat. Caution: the picture looks nothing like what you get.
The good ideas are the chicken patty bulked up with veggies and served on a whole wheat English muffin. I found that Thomas' Light Multigrain are the friendlist to the plan--just half a point for an entire muffin. I almost started jumping up and down in the grocery store.
I kept the main ideas of the original, but made it a smaller batch and modified according to my experience with it. Here goes!
Turkey-Veggie Burgers
Adapted from Weight Watchers Recipes' Chicken Burgers Recipe
4oz ground turkey
2 tbsp egg substitute, lightly beaten
2 oz mushrooms (about 3 medium button mushrooms), chopped
1/2 onion, diced
1/2 stalk celery, chopped
1/4 cup breadcrumbs
1 teaspoons soy sauce, salt reduced
4 whole wheat English muffins
1/2 tomato
some lettuce leaves
Toss the mushrooms, celery, onion, egg white and soy sauce into your food processor and grind until smooth. Mix your veggies with your ground chicken and enough bread crumbs to make a texture like regular beef patties. Divide and roll into 8 balls, then pat these down into patties; cook in a sprayed nonstick pan until chicken is no longer pink and the patty stays together well.
Toss those suckers on an English muffin with your choice of lettuce, tomato, extra onion, ketchup and/or mustard.
3 points per burger (1/4 batch): 180 calories, 9.4g fiber, 3.4g fat
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