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Eggs Benedict, Braised Potatoes, Fruit Ambrosia, Blueberry Muffins
Prep Cook Cals Fat Fat% Chol Pro Carb Fiber Sugar Sod.
45 min 15 min 764 20.3g 24% 238mg 28.7g 127.0g 18.7g 60.5g 1312mg
 view detailed nutritional information
Dietary Exchanges: Milk: 0.1, Vegetable: 0.1, Fruit: 1.7, Bread: 3.2, Lean meat: 0.9, Fat: 3.0, Sugar: 0.9, Very lean meat protein: 1.1
Eggs Benedict
Prep: 10 min, Cook: 5 min.
  • 8 slices of Canadian bacon
  • 4 English muffins, split, toasted and buttered
  • 9 ounces hollandaise sauce mix
  • cider vinegar
  • 8 eggs

Heat a heavy nonstick skillet over medium high heat. Cook bacon 1-2 minutes per side or until browned and heated throughout. Top each muffin half with a slice of cooked bacon. Set aside and keep warm. Prepare sauce according to package directions. Bring a deep skillet of water with 1 tsp. vinegar to a gentle boil. Break an egg into a small bowl. Set aside. Using a spoon, vigorously swirl simmering water into a small circle to create a funnel-like effect. Gently slip egg into the swirling funnel of water. (This helps keep the egg from breaking up). Repeat process with remaining eggs and poach 3-4 minutes or until eggs reach desired doneness. Using a slotted spoon, remove eggs from water and let drain briefly. Arrange eggs over bacon. Spoon hollandaise sauce over top and serve.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 231, fat 10.5g, 42% calories from fat, cholesterol 215mg, protein 17.3g, carbohydrates 15.8g, fiber 0.9g, sugar 2.0g, sodium 957mg, diet points 5.8.

Braised Potatoes Supreme
Prep: 15 min, Cook: 15 min.
  • 1 tsp. unsalted butter
  • 1 tsp. olive oil
  • 1-1/4 lbs. potatoes, peeled and cut into 1/2 inch cubes
  • 1 clove garlic, crushed
  • 1/4 cup parsley, minced
  • 2 bay leaves, crumbled
  • 1/2 cup vegetable stock, more if needed

Heat butter and oil in a heavy saucepan over medium heat. Sauté potatoes 3 minutes, stirring constantly. Stir in remaining ingredients and salt and pepper to taste. Reduce heat. Cover pan and simmer 5-7 minutes, stirring frequently, until potatoes are tender and moist, adding more liquid if necessary.

Per serving: calories 134, fat 2.3g, 15% calories from fat, cholesterol 3mg, protein 3.2g, carbohydrates 26.2g, fiber 2.4g, sugar 2.2g, sodium 45mg, diet points 2.9.

Fruit Ambrosia
Prep: 10 min, plus chilling time.
  • 1 cup vanilla yogurt
  • 1/2 cup sweetened flaked coconut (optional)
  • 1/4 lb. pineapple chunks, drained
  • 2 large navel oranges, peeled and thinly sliced
  • 2 ripe firm bananas, peeled and thinly sliced

Combine all ingredients in a mixing bowl and toss. Chill before serving.

Per serving: calories 199, fat 1.3g, 5% calories from fat, cholesterol 3mg, protein 5.1g, carbohydrates 48.2g, fiber 7.7g, sugar 38.3g, sodium 42mg, diet points 3.1.

Blueberry Muffins
Prep: 10 min, Cook: 15 min.
  • 1 egg
  • 2 cups buttermilk baking mix
  • 1/4 cup sugar
  • 2/3 cup milk
  • 2 Tbs. vegetable oil, or butter, melted
  • 1 cup fresh blueberries

Preheat oven to 400°F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Place egg in a bowl and beat slightly. Stir in remaining ingredients, except blueberries, just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15-18 minutes, until golden brown.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 142, fat 6.2g, 39% calories from fat, cholesterol 18mg, protein 2.6g, carbohydrates 19.2g, fiber 0.7g, sugar 7.3g, sodium 267mg, diet points 3.7.