Cheesy Garlic Bread Muffins
Fancy a brekkie muffin that resembles gooey, buttery garlic bread? Yep, for real! We’ve even added a molten cheese centre (you’re welcome)! Of course, the other hidden beauty is that there’s a sneaky dose of nutrient-dense zucchini and carrot in there, too. We told you these were good enough to eat for breakfast! Full recipe below.
Stuffed Chicken Muffins
What happens when you take a stuffed chicken recipe and combine it with a muffin tin recipe? You get our irresistible Stuffed Chicken Muffins! This dish is filled with a delicious cheesy Italian-style filling that everyone will love.
Click here for the full recipe:
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The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
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Meal Prep - Chicken Soup, Breakfast Frittata, Pancake Muffins, Honey Mustard Dressing
Hello! Welcome to my latest meal prep video. If you like what you see, please hit the subscribe button, and then the notification bell! Please give this video a thumbs up and leave a comment! Here are the recipes I used in this meal prep, along with some others I am using this week! Check out my What I Eat in a Day video and Meal Planning video to see my menu for the week!
French Toast in a Mug
In a large microwave safe mug, beat 2 eggs. Add 3/4 tsp vanilla (or maple) extract, 2 Tbsp unsweetened vanilla almond milk, 1/2 tsp cinnamon, dash salt, 1 packet stevia or 1 tsp sugar(add a point) (or sweetener of your choice)
Mix. You can also add in chopped up fruit
Add 2 slices of cubed bread (light bread, 1 point per slice kind) Microwave 90 seconds. Let sit 45 seconds. Top as desired. 2 points with Splenda/stevia, 3 points with sugar
Pancake Muffins
Serves 10, 2 FSP each
2 cups Kodiak buttermilk Power Cakes mix
1 3/4 cup water
Berries of choice
Mix mix and water, pour into a greased muffin tin, dividing into 10 servings, add berries on top of each cup of batter, bake at 350 for 15 minutes. Let cool, serve with syrup.
Chicken Salad
Serves 1, 2 FSP
4 Oz chicken breast
Chopped celery
Grapes, quartered
2 Tbsp light sour cream
1 -2 Tbsp Greek yogurt
1-2 tsp Nance’s Sharp and Creamy mustard (available at Walmart and some grocery stores). If you can’t find that, a good alternative is Woeber’s Reserve Champagne Dill Mustard)
Mix and let flavors meld in fridge for at least an hour. I serve over mixed greens.
Shrimp Scampi
Serves 4, 3 points per serving
****I use 2 pounds of shrimp ****
Super Easy Chicken Noodle Soup
From WW website-if anyone knows how to share the link, let me know ????
Breakfast Frittata
Serves 4, 1 FSP per serving
6 eggs
Chopped veggies of your choice (about 1 -1 1/2 cups total)
2 oz Cabot 75% reduced fat cheddar, grated
Salt and pepper to taste
1 Tbsp minced fresh chives, optional
Beat eggs well. Mix in cheese, spices and veggies. Pour into a greased 9” dish. Bake at 400 for 15 minutes or until eggs are set.
Honey Mustard Dressing
1 point per tablespoon
3/4 cup reduced fat mayonnaise
2 Tbsp sugar
4 Tbsp cider vinegar
3 Tbsp honey
5 Tbsp Dijon mustard
2 Tbsp soy sauce
Whisk all together and refrigerate a few hours or overnight before serving to let flavors blend.
Crunchwrap Supreme
Mac and Cheese
Serves 6, 8 points per serving
2 Tbsp Light butter with canola oil
2 Tbsp flour
1 tsp salt
1 tsp dry mustard
2 1/2 cups 1% milk
8 oz Cabot 75% reduced fat cheddar
4 cups COOKED elbow macaroni
3 Tbsp plain bread crumbs
Melt butter in a saucepan. Add flour, salt and mustard, whisk well. Slowly add milk. Heat, stirring constantly until mixture is smooth and thickens slightly. Add all but 1/4 cup of cheese. Stir until melted. In a 2 quart greased casserole, combine macaroni and cheese sauce. Mix well. Sprinkle with reserved cheese and breadcrumbs. Bake at 375 for 20-25 minutes or until browned and bubbly. Makes about 6 cups, 1 cup per serving
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Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!
RECIPE:
English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.
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