Copycat Egg McMuffin

Sometimes it's the simple things.

You know, I would have never thought to write a recipe for an egg sandwich.  It's something I make all the time.  I've even made them just as this recipe suggests, so I already knew what to expect....yummy goodness.

I'm not a sweet-eater in the morning.  I prefer eggs, or even leftovers from last night's supper.  So this recipe is a great option for quick and easy morning fare.

I view this recipe as more inspiration than pure instruction.  You can take your own angle on it.  Use Swiss or American cheese.  Use ham or turkey bacon or nothing.  It doesn't matter.  It's all delicious!

On that note, I hope you enjoy this last recipe review in the 30 Days 30 Recipes Challenge!

*Find this recipe on page 24: 100 Favorite Weight Watchers Recipes.*


Faux Egg McMuffin

Ingredients:

1 english muffin
1/4 cup egg beaters
1 slice 2% cheese
1 slice Canadian bacon (optional)

Place an english muffin in the toaster.  Spray a large mug with nonstick spray.  Place Canadian bacon on bottom of mug.  Pour 1/4 cup of egg beaters on top of bacon and microwave 1-1.5 minutes.  Remove from microwave and add cheese.  Once english muffin is toasted, remove and scoop egg, bacon and cheese onto muffin.

Voila!  Egg McMuffin a la home!


Nutrition Information
Serves 1
1 serving =
253 calories
5 grams fat
28 grams carb
2 grams fiber 23 grams protein


Weight Watchers POINTS - 5
Weight Watchers Points Plus - 6
Weight Watchers Smart Points - 7

Easy Cheese Lasagna

The quest for fat free ricotta made this recipe quite a challenge.  Since low fat dieting has all but died, finding some fat free dairy products is not easy.  My shopping adventure started at Walmart.  They didn't carry it.  Then on to Price Chopper.  They had it but it expired three months ago.  I let the employees know and moved on to the next store, hopeful that I wouldn't have to try a fourth.  Finally, Big Y actually had it and it was in date!  Success! 

So was this Easy Cheese Lasagna worth all the effort? 

Well, yes.  This was a delicious meal and I would definitely recommend trying it if you're looking for a lower calorie lasagna.  My husband and daughter liked it.  My son didn't try it.  But that doesn't mean a thing because he won't touch regular lasagna!

There are a couple tweaks I would make. First, I would add salt and pepper to the ricotta mixture.  Second, and this would affect the calories, I would add a quarter cup of parmesan to the ricotta and mix it together.  Even without those additions, it was delicious and I'll be making it again.  For the vegetable I used eggplant, which was delicious.  I also think it would be great with different vegetable add-ins like zucchini or mushrooms. 

This is a no fuss, quick lasagna!

Easy Cheese Lasagna

Ingredients:

1 jar spaghetti sauce (I used Fransesco Rinaldi Sweet & Tasty Tomato)
6 uncooked lasagna noodles
1 15 ounce container fat free ricotta
1-2 cups chopped, raw vegetables (I used 2 cups eggplant)
8 ounce shredded low fat mozzarella

Preheat oven to 375 degrees.  Spray an 11x13 baking dish with nonstick spray.  Spread 1/3 of your sauce onto the bottom of the dish.  Then lay, without overlapping, 3 noodles on top of the sauce.  Top the noodles with more sauce followed by all of the ricotta, all of the vegetables and half of the mozzarella.  Lay 3 noodles over the cheese and top with remaining sauce.  Top off with the rest of your mozzarella cheese.  Cover with foil and bake 1 hour.  Remove foil and bake 5 more minutes.  Let stand 5 minutes before serving.


Nutrition Information (calculated with eggplant)
Serves 6
1 serving =
299 calories
9.6 grams fat
33 grams carb
18.5  grams protein

Weight Watchers POINTS - 6
Weight Watchers Points Plus - 7
Weight Watchers Smart Points - 10

All nutrition information is approximate and is calculated at recipes.sparkpeople.com.