Makes 2 servings - 4 POINTS per serving
1/4 Cup shredded Reduced Fat Cheese
2 - 10" Tortillas, warmed
1/4 Cup Salsa
In Med. non-stick skillet sprayed with cooking spray, over medium heat, cook egg product, stirring occasionally until set. Divide egg mixture evenly between torrillas. Top with cheese and salsa. Fold up tortillas over filling like and envelope.
Serves 12 - 1 muffin per serving - 4 POINTS per serving
1/2 C. Rolled Oats
1/2 Cup Lowfat Buttermilk
1-1/2 C. Whole-wheat Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 medium orange
1/2 C. granulated sugar
1/4 C. canola oil
1 whole egg
1 C. blueberries (fresh or frozen)
1/2 C. dried cranberries
heat oven to 400, Lightly coat 12 muffin cups with cooking spray. Stir together oats and buttermilk in a small bowl and set aside for 5 minutes.
Whisk flour, baking powder, baking soda, cinnamon and salt together in a medium bowl. Grate rind from orange and add to a large bowl; squeeze 1/2 C. orange juice and add to rind. Whisk in sugar, oil and egg until mixture is smooth. Blend in oatmeal mixture, followed by flour mixture. Stir until ingredients are just combined, then gently fold in berries.
Spoon batter into prepared muffin tins and bake for 15 minutes, or until a toothpick inserted in center of muffin comes out clean.
180 Cal., 5 g. fat, 1 g. fiber