• 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.

• 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.

• 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.

• 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.