Tex Mex Scrambled Eggs 3 Ww Points Food

TEX-MEX SCRAMBLED EGGS (3 WW POINTS)

Steps:

• To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
• To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
• Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
• Notes.
• If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
• To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).

TEX-MEX EGGS

Steps:

• Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
• Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
• Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.

FALL VEGETABLE GRATIN (LOW FAT) - 3 WW POINTS

Steps:

• Trim roots, outer leaves, and tops from the leeks, leaving 6 inches or so of the base. Split each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse thoroughly under cold water, drain. Repeat. Set aside.
• Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half.
• Wash and peel carrots trimming off ends. Cut into 1/4 inch pices making coins or cut on a the diagonal for oblong pieces. Set aside.
• Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sauté 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside.
• While vegetables are cooking warm milk in a small saucepan. Place milk in pitcher. (I find this warming creates a smoother sauce, but you may skip it if you are short on time.) Melt butter in the same saucepan over medium-low heat, stir in flour. It will form more lumps than paste - that's low fat cooking. Add in 1/4 cup of milk and vigorously whisk to blend the flour and remove lumps. Gradually add the remaining milk, stirring each with a wire whisk until well blended. Increase heat to medium, cooking for about 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and Parmesan. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.).
• Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated.
• If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.

TEX-MEX SCRAMBLE

Steps:

• In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer. , Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.

BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS

Steps:

• Cut each tortilla into 12 wedges.
• Heat oil in a large nonstick frying pan until hot.
• Add the tortilla wedges and stir until crisp.
• Reduce heat.
• Add the green onion and stir for one minute.
• Pour the eggs over the tortilla mixture.
• As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
• DO NOT STIR.
• Sprinkle with cheese and let it melt.
• Top with tomato.
• Sprinkle with the fresh chopped cilantro.
• Serve at once.

SPICY SCRAMBLED EGGS (WW)

Steps:

• To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.
• To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.
• In a skillet spray with Pam over medium heat.
• Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.
• Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).
• Serve eggs topped with salsa.

TEX-MEX SCRAMBLED EGGS

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
• Top each serving with salsa, sour cream and green onions.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
• Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

ALMOND RICE PUDDING TART (3 WW POINTS)

Steps:

• Coat bottom and sides of a 9-inch springform pan with cooking spray.
• Spread toasted almonds in a single layer in bottom of pan.
• Set aside.
• In a heavy-bottomed saucepan, heat milk to boiling.
• Stir in rice, cinnamon and salt.
• Reduce to simmer and cook, stirring occasionally, 15 minutes.
• Add sugar and almond extract and cook, stirring often, 12 to 15 minutes longer or until rice is cooked through and mixture is thick.
• Gently spoon rice mixture into pan and spread evenly, keeping almonds intact on bottom.
• Cool to room temperature.
• Cover and refrigerate just until firm, about 40 minutes.
• To serve, remove sides of pan and invert tart onto serving plate.
• Lift off bottom of pan (almonds will now be imbedded on top of tart).
• Garnish with fresh cherries and serve.