Breakfast Burritos

I make most meals around here, but when it comes to breakfast my husband takes over the kitchen. He's a breakfast kinda guy! He whips up the best scrambled eggs, cooks up perfect crispy bacon, master pancake and french toast maker, and he makes the most delicious breakfast burritos. I made him tell me every single ingredient as he was making them this morning so that I could share his yummy recipe with all of you!


Ingredients
2 eggs
2 egg whites
1 oz fat free milk
1 tbsp taco sauce
1 small onion, diced
1/4 cup diced red pepper
2 tbsp Light Cheez Whiz
salt and pepper to taste

2 (10 inch) flour tortillas
2 tbsp taco sauce (or salsa)
1/4 cup grated fat free mozzarella or cheddar

Directions
- In a bowl, beat eggs with milk and 1 tbsp taco sauce.
- Heat a non stick frying pan, and spray with Pam cooking spray.
- Fry up onions and peppers until soft.
- Add eggs and cheez whiz and mix.
- Keep mixing as you would to make scrambled eggs.
- Once eggs are cooked, split mix into 2 portions.
- Put each portion on a tortilla, top with half the cheese and 1 tbsp taco sauce (or salsa) and roll up serve hot!

Enjoy!!

Nutritional Data
8 WW points
412.8 cal
11.4 g fat
195 mg cholesterol
52.9 g carbs
3.6 g fiber
23 g protein

Quick & Easy Chicken Quesadillas

Quesadillas are a favorite in our household. Basically, if you like grilled-cheese sandwhiches, then you'll love the Mexican (or Tex-Mex) variety as well. We enjoy all kinds, even sweet breakfast ones filled with bananas and Nutella! Tonight's quesadillas were whipped up quickly and scarfed down just as fast.

Sorry for the horrible shot.. I wanted to eat it while it was still hot! ;)

Ingredients
4 medium corn tortillas (6 inch)
1 chicken breast (250 gr)
1/2 cup salsa
1 cup low-fat mozzarella, Cheddar, or Colby cheese

Directions
- Cut chicken breast in 2 pieces (so that it cooks faster).
- In a small saucepan, bring water to a boil and add the chicken pieces.
- Boil until cooked (about 10 minutes)
- Remove chicken from water and shred with 2 forks. In a small bowl, mix shredded chicken with the salsa. Split chicken mix into 4 portions.
- Split cheese into 4 portions (1/4 cup).
- Put 1/2 of a portion on 1/2 a tortilla, add chicken mix on the cheese, top with the rest of the cheese portion and fold the tortilla over. Repeat steps for the remaining 3 tortillas.
- Cook in a ungreased heated pan for 1 minute on each side, or until cheese is melted. Be careful not to burn the torilla, keep heat to medium-low.

Serve with salsa and fat-free sour-cream (if desired)... it is very good as is ;)

Tastes delicious with a fresh corn salad!

Nutritional Data
4 WW points
183 cal
3.3 g fat
42.2 g cholesterol
14.2 g carbs
12.2 g fiber
23.2 g protein