Directions: Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.
Evenly place wrappers flat on a clean, dry surface. Spray each wrapper three times with butter spray, and use your fingers to evenly spread butter. Gently flip wrappers and repeat.
Carefully transfer wrappers to the pan, placing each in a muffin cup and pressing to form the cup shape. Bake in the oven until firm and lightly browned, about 10 minutes.
Prepare bacon according to package directions, either in the microwave or in a skillet sprayed with nonstick spray. Once cool enough to handle, chop and set aside.
In a small microwave-safe bowl, combine cheese wedge and cream cheese. Stir until blended. Warm in the microwave, about 15 seconds, and then stir again. Set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 2 minutes. Add egg substitute, salt, and scallions. Scramble until mostly cooked. Slowly fold in cheese mixture and continue to scramble until fully cooked.
Remove from heat and stir in chopped bacon. Evenly distribute egg mixture among the baked wonton cups. Serve warm. If you like, season to taste with pepper and additional salt. Yum!
MAKES 4 SERVINGS
HG Alternative! Prefer regular turkey bacon or the center-cut kind? Use either of those and each 2-tartlet serving will have 117 calories and 2.75g fat (PointsPlus® value 6*). Still a bargain!
Honey Mustard Pretzel-Coated Chicken Fingers
PER SERVING (entire recipe): 349 calories, 2.5g fat, 928mg sodium, 39g carbs, 1g fiber, 13.5g sugars, 37g protein -- PointsPlus® value 8*
Ingredients: 3 tbsp. honey mustard 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original) 5 oz. raw boneless skinless lean chicken breast, cut into 4 strips 2 dashes salt 2 dashes black pepper 1 oz. (about 10 twists) hard salted pretzels, finely crushed 2 tsp. granulated sugar
Directions: Preheat oven to 375 degrees.
Mix mustard with egg substitute in a small bowl. Season chicken with salt and pepper, and then submerge in the mustard-egg mixture. Set aside to marinate for at least 5 minutes.
Mix crushed pretzels with sugar and spread out on a plate.
Spray a baking sheet with nonstick spray. Thoroughly coat chicken strips with the pretzel-sugar mixture, and then transfer to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until chicken is cooked through.
Eat and enjoy!
MAKES 1 SERVING
Sweetie-Fry Bananas with Cream Cheese Frosting
PER SERVING (entire recipe): 202 calories, 1g fat, 303mg sodium, 52g carbs, 10.5g fiber, 18g sugars, 5g protein -- PointsPlus® value 6*
Directions: In a small bowl, combine Cool Whip, 1 tbsp. Splenda, and cream cheese. Stir until smooth. Cover and refrigerate until chilled.
In a food processor or blender, combine cereal, cinnamon, salt, and the remaining tablespoon of Splenda, and grind to a breadcrumb-like consistency. Transfer to a plate and set aside. Cut banana in half widthwise and then lengthwise, so you have four pieces. Spray both sides of each piece with nonstick spray. Roll each piece in the crumb mixture to coat.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add banana pieces and cook until outsides are crispy, 3 - 4 minutes per side.
Serve with chilled cream cheese frosting and eat up!
MAKES 1 SERVING
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