These were found in the comments here:
PointsPlus™ Value: 1
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy
1 1/2 cup(s) Egg Beaters Southwestern, refrigerated
1/4 cup(s) onion(s)
3 serving(s) John Morrell canadian bacon
1/2 cup(s) low-fat shredded cheddar cheese
1 cup(s) spinach
Wilt spinach in boiling water for 3-5 minutes. Drain and squeeze excess water out with paper towels.
Mix together all ingredients and pour into 12 greased muffin cups.
Bake at 350 degrees for 12-14 minutes or until center is firm.
Notes: Spray muffin pan really well – Pam for Baking works best. Let muffins cool in pan for 10 minutes before removing.
No-Cook Asian Peanut Sauce
Makes 6 servings
PointsPlus™ value | 2 per serving
* 1/4 cup creamy natural peanut butter*
* 3 Tbsp reduced-sodium vegetable broth
* 1 Tbsp balsamic vinegar
* 1 Tbsp rice vinegar
* 1 Tbsp reduced-sodium soy sauce
* 1 Tbsp minced peeled fresh ginger
* 2 tsp toasted sesame oil
* 2 tsp Worcestershire sauce
* 1 tsp hot red pepper sauce, such as Tabasco sauce
* 1/2 tsp sugar
* Whisk all the ingredients together in a medium bowl until smooth and creamy. To store, cover and refrigerate for up to 3 days; whisk before using again.
Serving size: 2 tablespoons
Asian Lettuce Wraps
Sorry, I don’t have actual measurments for this, as I didn’t follow a recipe, but here goes:
About 16 onz lean ground turkey
2 cloves of garlic
1 Tbsp grated fresh ginger
1 shallot – finely chopped
1 large carrot – jullienned
1 cup bagged coleslaw
1 cup -ish chopped fresh mushrooms
one large handful of chopped cilantro
3 Tbsp hoisin sauce
1/2 tsp chinese 5 spice powder
1 tsp soy sauce
1 tsp sesame oil
1 head of bibb lettuce
Spritz a non stick pan with some olive oil. Cook the garlic, ginger and shallot until soft. Add the ground turkey. Cook until browned. Add carrots, mushrooms and coleslaw and cook until wilted. Add hoisin, 5 spice powder, soy sauce, cilantro and sesame oil. Heat through.
Serve in lettuce leaves.