Cheese & Egg Biscuit Minis
6 large eggs
Pillsbury Grands Flaky Layers Butter Tastin Biscuits
1 cup of shredded cheddar cheese
3 Tbs lite sour cream
Preheat oven to 350
Take the biscuits out of the tube & cut each one on half giving you 16 mini biscuits. Bake for 10-14 minutes. Remove & let cool on a rack.
While the biscuits are baking beat eggs in a medium size bowl. Add sour cream & cheese to the eggs. Spray mufin tins & divide the egg mixture between 16 muffin cups. Bake for 10-14 minutes.
When the biscuits have cooled cut each one open & add a cheesy egg piece.
Servings: 16 1 biscuit= 142 Cal 7.7g fat 3 WW pts
We also got a little creative with dinner tonight!!! I had some asparagus in my fridge & wanted to use it because I LOVE asparagus & so does Tracy. This recipe may sound a little odd but trust me the flavors definitely work together to make a yummy & lite dinner.
Chicken & Asparagus Tostadas
3 cups of chopped asparagus ( or 1 bundle chopped into bite size pieces)
1 Tbs extra virgin olive oil
2 garlic cloves
2 chicken breasts cooked & cubed (about 2 cups)
1 can Green Giant Mexican corn
1 can of black beans (drained & rinsed)
1 tsp chili powder
1 tsp cumin
1 tsp garlic salt
1 1/2 tsp Slap Ya Momma (or other cajun seasoning)
12 white corn tortillas
12 Tbs of your favorite hummus
1 cup of shredded Fiesta cheese
Preheat oven to 400
Spread the 12 tortillas on a stone baking sheet or cookie sheet. You can drizzle with olive oil if you want, but I didn't this time. Bake for 15-20 mins until they are crispy.
Heat oil in a large pan. Using a garlic press mince garlic cloves. Add asparagus & garlic to the pan & cook for 10 mins.
Add the chicken, Mexican corn & black beans.cumin, chili powder, garlic salt, & seasoning. Cook for 15-20 mins or until the chicken is heated all the way.
Spread 1 Tbs of hummus on each tortilla to start your tostadas. Divide the chicken & asparagus mixture between the tostadas & top with the cheese.
Servings: 12 1 tostada= 242 Cal 8.9g fat 5 WW pts
