Taco Muffins

Brooks LOVED these! He ate his with ketchup, of course! He eats everything with ketchup.
I saw these on Biggest Loser and they looked really good, and they were!! Loved these. I was a little afraid to try the turkey sausage, but it was really good.

Jennie-O Taco Muffin Recipe

Ingredients
3 (6-inch) stone-ground corn tortillas
12 Jennie-O Turkey Store® Turkey Breakfast Sausage Links, cooked according to package instructions and cut in half widthwise
1/2 cup tomato salsa
2-1/4 cups liquid egg white or egg substitute
1/4 cup (1 ounce) finely shredded low-fat Cheddar cheese
1/4 cup sliced ripe olives
2 Tablespoons chopped fresh cilantro
12 Tablespoons roast tomato salsa (or your favorite salsa)
1 non-stick muffin pan
Low-fat or fat free refried beans (optional)
Extra salsa (optional)
Fresh melon slices (optional)

Directions
1. Heat oven to 400 degrees Fahrenheit.

2. Stack tortillas and cut into quarters. Cut quarters in half so you will have 8 wedges for each tortilla (and a total of 24 wedges). Spray each muffin cup with olive oil cooking spray.

3. To assemble: place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so that the wide edges will be overlapping in the bottom of the cup, by about 1/2 inch. The tortilla wedge points will extend outside of the cup, about 1/2 inch straight up. Repeat for the other muffin cups. Place two sausage halves (from one whole link) in each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the sausage. Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup. Bake 10 minutes or until eggs are just set and no longer wiggle. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate.

4. Working quickly, sprinkle each "muffin" with one teaspoon of cheese. Top each muffin with few olive slices and a sprinkle of fresh cilantro. Serve hot with low-fat or fat free refried beans, extra salsa and fresh melon slices.

Nutrient Analysis for one 2-"taco" serving
Calories: 231
Protein: 20 grams
Carbs: 6 grams
Fat: 12 grams
Sat: 3 grams
Poly: 8 grams
Mono: 1 gram
Fiber: 1 gram
Sodium: 515 mgs

Chocolate Brickle Squares

Can I just say YUM!! I love these, maybe it is because I have a weakness for chocolate, toffee, and saltines. I have a really hard time knowing when to stop with these little pieces of sunshine!!

Chocolate Brickle Squares

vegetable cooking spray
12 graham crackers or saltines (both are delicious)
1 c. butter or margarine
1 c. sugar
1 pkg. chocolate chips
1 (60z.) pkg almond brickle chips or crush up a Skor bar

Line 15x10x1 jellyroll pan with foil. Coat with cooking spray. Place graham crackers (or saltines) in a single layer in prepared pan. Set aside. Combinge butter and sugar. Bring to boil over medium heat, stirring often. Pour over crackers. Bake 5 minutes @ 350*. Remove from oven: sprinkle with chocolate chips. Spread evenly when soft. Sprinkle with brickle chips (or Skor bar), press into chocolate.

Mango Tapioca Pudding

I thought that I was making a recipe of something I had at a Thai restaurant, but I know realize that it wasn't. That would explain why it didn't taste like I remember. I won't try this one again, but I will try the sweet mango rice.

Mango Tapioca pudding

• 1 cup SEED tapioca (available in the baking aisle) - serves 5-6 people
• 4 + 1/2 cups water
• 1 tsp. salt
• 1 can coconut milk
• maple syrup or table syrup (for serving)
• Optional: 1-2 ripe mangos, cut up (for cutting instructions, see link below) OR substitute other tropical fruit (note: this pudding is also delicious without fruit)

Place 1 cup seed tapioca in a pot and cover with 2 cups water. Allow to soak for 10 minutes. After 10 minutes, the tapioca will have absorbed much of the water. Add another 2 + 1/2 cups water, plus 1 tsp. salt and place the pot over medium-high heat.

Cooking the Tapioca

Stir well and bring to a boil. Reduce heat to medium and, stirring occasionally to keep tapioca from sticking, continue cooking for 12-15 minutes. (Tip: if the tapioca is too thick to cook easily, add a little more water) After 15 minutes, most of the tapioca seeds will be translucent (as shown). Remove pot from heat and cover with a lid. Let sit until tapioca is warm (not hot) - 10 to 30 minutes. Any remaining tapioca that are hard will soften.
Now put your pudding together: Scoop about 1/4 cup of the warm, cooked tapioca into individual bowls. Drizzle over 2-3 Tbsp. syrup, then add the mango pieces or other fruit (if using) and a generous amount of coconut milk (3 Tbsp. to 1/4 cup per portion). Now stir and ENJOY!

Tips: This Tapioca Pudding is wonderful served cold on a hot day, or served warm on a chilly day. It can be reheated in the microwave (no need to heat the coconut milk), or simply place tapioca in a sauce pan with a little water and stir until warm.

Tapioca Pudding is vegan plus gluten-free and lactose-free; in other words, it's great for all diets and tastes!

Cheese Ball

I LOVE cheese balls! I think I ate most of this one! This is a very simple cheese ball.

Cheeseball

1 pkg cream cheese (softened)
1/2 tsp. garlic powder
5-6 green onions sliced
Mix these together and roll into a ball. Then roll in:
1 pkg crushed Ritz crackers or 1 cup crushed walnuts.
I love to eat these with the new Wheatable crackers.

Yummy Crystal Light Drink

This drink is delicious! It is a little tangy and I love it! Super easy to make too.

Crystal Light Drink

2 limes sliced
1 pkg raspberry lemonade Crystal Light
1 liter of Fresca
1/2 bag pebble ice

Mix and serve! Easy and delicious!

Strawberry Shortcake

I couldn't believe how much Ryan LOVED this. He doesn't really like desserts, but he couldn't stop talking about this one. So I will probably make it again.

Shortcake
1 pkg yellow cake mix
1 cup sour cream
1 pkg instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup water

Mix together. Pour in small bundt pans. Bake at 350* for 18 - 22 minutes

Fajitas

These weren't anything gourmet, but the were still good.
Fajitas

In a large skillet heat 2-3 T of olive oil and 2 cloves of garlic pressed. Add red and green peppers, and onions. Cook until tender. Add cooked chicken cut into strips. Put inside warmed flour tortilla. Top with sour cream and guacamole spread.