Waffles using muffin mix! GENIUS! To turn the muffin mix into a waffle mix, follow the package directions but add an extra 1/3 to 1/2 cup of milk or water. The batter should flow slowly, like a thick pancake batter. For a 16-ounce box of muffin mix, add an extra 1/2 cup of liquid; for a 12- to 14-ounce box, add an extra 1/3 cup; and for a 20-ounce box, add just under 3/4 cup.
On The Go Pancakes Fill your muffin tin 1/4 full with pancake mix, toss in a few of your favorite breakfast ingredients (bacon, sausage, blueberries strawberries even spinach and cheese), pour another layer of pancake mix over top until they are 3/4 full, and bake at 350 for 10-15 minutes. Reheat in microwave.
Macaroni and Cheese Baked Cheese Balls - A perfect use for leftover macaroni! Bread it, bake it, devour it!
Crock Pot Potato Soup for Weight Watchers Makes 8-10 cup servings WW Pts+: 3.5 per cup Ingredients: 1 26-30 ounce bag frozen hash browns (plain) 2 14 ounce cans non-fat chicken broth 1 10-3/4 can 98% fat free cream of chicken soup 1/4 cup chopped onion 1/4 tsp pepper 1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese 1 cup fat free milk
Italian Wonderpot 4 cups vegetable broth, 2 Tbsp olive oil, 12 oz. fettuccine, 8 oz. frozen chopped spinach, 1 (28 oz.) can diced tomatoes, 1 medium onion, 4 cloves garlic, ½ Tbsp dried basil, ½ Tbsp dried oregano, ¼ tsp red pepper flakes, freshly cracked pepper to taste, 2 oz. feta cheese.
Low carb!...YUMMY!SIMPLE & EASY ... Just my style! Slice the zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and top with garlic or garlic powder, sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft. ENJOY!