Twice the Berry Muffins

800 Berries Baskets1 ½ cups flour
½ cup cream of wheat cereal, uncooked
½ artificial sweetener
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 container (8-ounces) raspberry non-fat yogurt
1 cup egg substitute
¼ cup skim milk
¾ cup fresh blueberries
cooking spray

Preheat oven to 400°F.

Mix flour, cereal, sweetener, baking powder and cinnamon; set aside.  Blend yogurt, egg substitute, and milk until well blended.  Stir into dry ingredients just until blended; stir in blueberries.
Line muffin tins with paper muffin cups. Fill cups ¾ full. Bake 20 minutes or until done.

Makes 12 servings.                  Serving size: 1 muffin

Edita’s Tip
Blueberries are now recognized as one of the
richest sources of antioxidants!

Edita’s Steamed Veggies

Colorful vegetables and fruits
1 large head broccoli, cut into flowerets

1 red pepper, seeded and sliced

1 green pepper, seeded and sliced

1 yellow pepper, seeded and sliced

1 pound green beans

1 large onion, peeled and sliced

3 stalks celery, sliced

1 cup peanuts, pecans or sliced almonds

In a large plastic bag combine the veggies. Seal and keep in the fridge until used. When ready to use, steam veggies until crisp tender. Serve with lemon juice, balsamic vinegar, your favorite reduced fat salad dressing or 1 tablespoon Parmesan cheese. Serving size: Up to two cups

Southwestern Tofu Scramble 500-Calorie Menu

By EatingWell

Buy the book now, EatingWell 500-Calorie Dinners.

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner.

To round out your 500-calorie meal, serve with ½ cup of black beans with 1 Tbsp. reduced-fat sour cream.

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Source:: Eating Well Menus