37
7 points
You’re hungry, you’re in hurry and you’re out of POINTS values? It’s stirfry to the rescue with a fast, filling plan for dinner.
Bacon and scrambled eggs are rolled up in tortillas, baked and then topped with sour cream and avocado. A nice change from a bowl of oatmeal.
Egg and Bacon Breakfast Burritos Ingredients: 2 serving(s) butter-flavor cooking spray 3 large egg white(s) 2 large egg(s) 2 slice(s) Canadian-style bacon, finely chopped 1/4 tsp dried oregano 1/8 tsp table salt 1/8 tsp black pepper 3 Tbsp salsa, drained of excess liquid before measuring 2 large burrito-size wheat flour tortilla(s) 4 Tbsp reduced-fat sour cream 1/8 medium avocado, ripe, cut into 2 wedges Instructions: Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-low heat. In a large bowl, beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well. Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat. Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado. Notes For a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.
0 points
Japanese-Style Stir Fry Ingredients: 1 Tbsp fresh minced gingerroot 1 large minced garlic clove 1/2 Tbsp sugar 1 Tbsp mirin or sweet sherry 1 Tbsp rice vinegar 1 Tbsp low-sodium soy sauce 2 sprays cooking spray, canola-variety recommended 1 tsp sesame oil 4 cups broccoli florets 3 medium carrots, julienned 1 medium red pepper, cut into chunks Instructions: In a small bowl, combine ginger, garlic, sugar, mirin, vinegar and soy sauce; set aside Generously coat a large nonstick skillet (or wok) with cooking spray and place over medium-high heat; heat oil until shimmering. Add broccoli and carrots; stir-fry about 5 to 7 minutes. Add pepper; stir-fry for about 1 to 3 minutes more. Add sauce and heat through, about 30 seconds to 1 minute; serve immediately. Yields about 3/4 cup per serving.