Heavenly Healthy Waffles

• 4 egg whites (or 1 cup egg substitute)
  
• 1 cup skim milk
• 1 12 oz container of skim evaporated milk
  
• 3 scoops protein powder
  
• 1/4 cup unsweetened applesauce
  
• 3/4 cup canned pumpkin
  
• 2 tsp Pampered Chef Pure Bourbon vanilla extract
• 2 cups white whole wheat flour
• 3/4 cup finely ground oatmeal (about 1 1/2 cups quick oats blended in blender)
• 1/4 cup finely ground Fiber One cereal (about 1/2 cup blended in blender or food processor)
  
• 1/2 cup wheat germ
• 6 tsp baking powder
• 2 Tbsp. Splenda brown sugar blend
  
• 1/2 tsp salt

1. In Kitchen Aid mixer, whisk together the egg whites, milks, applesauce, pumpkin, and vanilla. In a separate bowl, combine all dry ingredients until blended. Beat in flour mixture until combined.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron by scant 1/2 cups, and cook until crisp and golden brown.

Yield: 20 waffles
Nutritional value if made as written per waffle: 103 calories, 1g total fat, 0g sat. fat, 0.25mg cholesterol, 258mg sodium, 19g carbohydrate, 2.5g fiber, 5.5g sugar, 5.5g protein

2 waffles would = 3 points (by my calculation)

Note: Can substitute mashed bananas for pumpkin and/or applesauce. I've also used 1/4 c. organic extra virgin coconut oil in place of the applesauce.

These are excellent! So easy to make, and just sweet enough that V and I don't need any syrup or anything!

Breakfast Egg & Meat Cups

5-7 strips center cut bacon or turkey bacon, or 1/4 lb turkey sausage
1/2 red bell pepper, diced
1 small head broccoli, finely chopped
1/4 red onion, finely chopped
10 eggs, lightly beaten
dash of milk
pepper to taste
1/2 cup shredded cheese (cheddar and mozzarella or whatever you prefer)

Preheat oven to 350 degrees. Lightly spray 2 6-cup muffin tins (or silicone trays) with cooking spray.
In 10" saute' pan, brown meat. Remove to paper towels to cool slightly and drain.
In same pan, using a little of the reserved fat, saute' veggies until soft and onions are translucent.
Remove veggies to Small Batter Bowl, and stir in cooked meat. Divide mixture evenly among 12 muffin cups.
Beat eggs, adding a little bit of milk to lighten them up. Add pepper to tasted, can add salt if using turkey sausage (bacon will be salty enough). Pour eggs over filling, fill each cup 2/3 full. Top each cup with one tomato slice, if using. Sprinkle cheese over each cup.
Bake for 20-25 minutes or until eggs are set. Let rest 5 minutes before serving. If freezing, freeze individually on a cookie sheet, then put into a resealable bag to store.