Banana Bread with Chocolate Glaze

This banana bread tastes just like grandma's old-fashioned recipe, but with the added bonus of chocolate glaze! We all loved it!

Serves 16 ( 5 points +)

• 1 c. sugar
• 1/4 c. butter, softened
• 3 bananas, mashed
• 1/4 c. skim milk
• 1/4 c. reduced-fat sour cream
• 2 egg whites
• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2-1/2 T. half and half
• 2 oz. semisweet chocolate, chopped ( I used mini chocolate chips)
• 
  
• Preheat oven to 350 and spray a loaf pan with nonstick spray

Combine sugar and butter in a mixing bowl and beat until blended well. Add bananas, milk, sour cream, and egg whites.

Combine flour, baking soda, and salt in a medium bowl. Add flour mixture to banana mixture; beat until just blended. ( do not overbeat). Spoon batter into loaf pan. Bake for 1 hour or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Remove from pan and cool on a wire rack.

Place half and half and chocolate in a microwave -safe dish. Microwave on high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly. Spread over bread.

"Cooking Light"

Zucchini- Carrot Muffins

This recipe slightly adapted from King Arthur Flour is delectable! I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like. 

Makes 8 ( 5 points +)

• 1/2 c. sugar
• 2 T. canola oil
• 1 egg
• 1/2 tsp. salt
• 1 c. grated zucchini
• 1 c. grated carrot
• 1/4 c. dried fruit
• 1/4 c. ground flax seed
• 3/4 c. white whole wheat flour
• 1 tsp. baking powder
• 1 tsp. cinnamon

Preheat oven to 375 degrees.

In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit. 
Add flax seed, flour, baking powder and cinnamon. Stir until just combined. 

Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake! 

Remove from oven and cool in pan for 10 minutes before removing. Serve warm or at room temperature.

Double Chocolate Banana Bread

Bananas are either eaten quickly in our house or they are left to sit and become over-ripe. This week, I had some over-ripe bananas and decided to look for a new recipe. I came across this  this double chocolate banana bread , which I have adapted to make a bit more points friendly. I plan to bring it to a book discussion group that I attend. Since some of the ladies are trying to eat very little sugar, I decided to try this recipe using Xylitol, which is a natural sweetener and is very low-calorie. You can use regular sugar and just add 1 point per serving. They key with breads and muffins is not to over mix or over bake. I like to cut breads into 16 pieces by cutting in 8 pieces on the long side of the bread and then cutting those pieces in half. This makes for a thicker, although smaller, slice. Enjoy!

Serves 16 ( 4 points + or if using sugar 5 points +)

• 1 c. Xylitol ( or sugar)
• 2 eggs
• 1/3 c. canola oil
• 2 ripe bananas, mashed
• 1 tsp. vanilla
• 1-1/2 c. flour
• 1/2 c. unsweetened baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. mini chocolate chips

Preheat oven to 350 and spray a loaf pan with nonstick spray.

Beat Xylitol ( sugar), eggs, and oil to combine. Beat in bananas and vanilla.
Combine flour, cocoa, baking soda, salt and chocolate chips. Stir until just combined. Spoon into loaf pan. Bake 50-60 minutes or until top is cracked and bread springs back when you lightly touch the top. I like to check my bread at least 5 minutes early to make sure I am not overbaking.

Summer Squash, Bacon, and Mozzarella Quiche

Summer squash is ripening in the garden, so I thought I would put it to use in this recipe!

Serves 8 ( 7 points +)

Crust:

• 1-1/2 c. flour
• 1/2 tsp. salt
• 3 T. chilled butter, cut into pieces
• 2 T. shortening
• 1/4 c. ice water

Filling:

• 1 T. olive oil
• 2 c. sliced yellow squash
• 2 c. sliced zucchini
• 1/4 c. chopped onion
• 1T. fresh thyme
• 1c. 2% milk
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 4 slices center-cut bacon, cooked crisp and crumbled
• 3 egg whites
• 3 eggs
• 3/4 c. shredded, part-skim mozzarella

For crust, combine flour 1/2 tsp. salt, butter and shortening in a food processor until mixture resembles coarse meal. Gradually add water through food chute, processing just until the mixture is combined. Press into a 4 inch circle and wrap in plastic wrap. Chill for 1 hour.

Preheat oven to 400.
Place dough between 2 sheets of plastic wrap. Roll into a 12 inch circle. Press into a 9 inch deep-dish pie plate and flute edges. Pierce bottom and sides of dough with a fork. Bake 15 minutes. Cool on a wire rack.

Reduce oven temperature to 350.

For filling, heat a large nonstick skillet over medium-high heat. Add oil to pan. Add squash, zucchini, onions and thyme. Saute for 5 minutes or until squash and zucchini are tender. Cool slightly.

Combine 1 c. milk and next five ingredients ( through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture over crust and sprinkle with mozzarella. Pour egg mixture over cheese. Bake 45 minutes or until filling is set. Cool 15 minutes before slicing. 

"Cooking Light"

Honey Lemon Chia Seed Muffins

My niece recently returned from Spain and brought me a jar of the most delicious honey. I knew I wanted to try them out for this recipe! This recipe is a variation of the "Tuscan Lemon Muffins" on my blog. They are the ultimate summery muffin! The ricotta makes these muffins light and airy and full of flavor. I hope you like them. The adapted recipe came from a site called " Table forTwo ".

Makes 12 muffins ( 5 points +)

• 1-3/4 c. flour
• 3/4 c. sugar
• 2-1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. part-skim ricotta
• 1/2 c. water
• 1/4 c. olive oil
• zest of 2 lemons
• 2 T. fresh lemon juice
• 1 egg
• 2 T. chia seeds
• 2 T. honey, melted

Preheat oven to 375. Line muffin tins with cupcake liners or spray with nonstick spray.

In a large bowl, whisk together, flour, sugar, baking powder and salt.

In a medium bowl, mix together, ricotta, water, olive oil, lemon zest, lemon juice, and egg.

Make a well in the center of the dry ingredients, pour the wet ingredients into the dry and mix with a wooden spoon. Add chia seeds and gently fold into batter.

Divide batter evenly into muffin tins. Bake for 16 minutes or until a toothpick inserted near the center comes out clean.

Let cool for 5 minutes then brush with melted honey. Cool completely.

Breakfast On-The-Go

This idea comes from my friend, Tina. I made a dozen of these and froze them so that anyone could grab one on the way out the door. Just microwave for 1 minute and you are set!

Serves 12 ( 7 points+)

• 12 Light ( 100 calorie) English Muffins
• 12 oz. Jimmy Dean reduced-fat pork sausage, cut into 12 patties
• 12 eggs
• 6 slices 2% American cheese, halved

Preheat oven to 350. Split muffins open and lay on 2 baking sheets. Bake until toasted
Cook sausage until no longer pink. You can either do this in a large frying pan or on a rimmed baking sheet in the oven once the muffins are done.
Whisk together the eggs in a bowl. Ladle by 1/4 cupfuls into muffin tins coated with nonstick spray. Bake about 10-15 minutes or until eggs are done.

Place one egg on each muffin bottom, top with sausage and 1/2 slice cheese. Top with muffin top. Wrap individually in wax paper and then place in large ziplock freezer bags.

Flaky Cherry Turnovers

I love looking for new cookbooks when I go to the library. Recently I came across a book called "Breakfast Comforts" from Williams Sonoma. This cherry turnover recipe was in the book and I knew I wanted to try it. This is quite a treat and should be saved for special occasions, since it is 9 points +. I think it would be fun to try for the 4th of July! What is more festive or American than a cherry pie-like dessert?

Serves 9 ( 9 points +)

• 1 box ( 1.1 lb) Pillsbury Puff Pastry, thawed
• 2-1/2 c. Bing cherries, halved and pitted
• 1/4 c. sugar
• 1 tsp. lemon juice
• 1 T. cornstarch
• flour for rolling dough
• 1 egg beaten
• 1 T. turbinado sugar

Have a large bowl of ice-water ready.
In a heavy medium saucepan, combine cherries, 1/4 c. sugar and lemon juice. Cover and cook over medium heat, stirring often, until cherries give off juices and are tender. ( about 5-7 minutes)
In a small bowl, sprinkle cornstarch over 1 T. water and stir to dissolve. Stir into th esimmering cherry mixture and cook until thickened, about 30 seconds. Transfer the pot to the bowl of ice water and let cool about 20 minutes, stirring occasionally.

Line a rimmed baking sheet with parchment paper.
Lay out sheets of pastry and roll on a lightly floured surface until you have a square that measures 15" x 15". Cut into 9 equal squares ( 5"x5" )
Place about 2 T. cherry filling in the center of each. square. Fold the square in half diagonally so two points meet and enclose filling. Using a fork, press and seal edges closed. Place on baking sheet. Refrigerate, uncovered, for 30 minutes.

Preheat oven to 375. Brush tops of pastries with some of the beaten egg. Sprinkle with turbinado sugar. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough ( 20-25 minutes) Let col on baking sheet 10-15 minutes. Serve warm or at room temperature.

Blueberry Coffeecake with Almond Streusel

This coffee cake is really good served warm. It was still good the next day served at room temperature, too!
Serves 12 ( 7 points +)

• 2 c. flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. fresh blueberries
• 1/3 c. packed brown sugar
• 1/4 c. old-fashioned rolled oats
• 2 T. sliced almonds
• 1 T. flour
• 1/4 tsp. cinnamon
• 2 T. butter, melted
• 3/4 c. sugar
• 1/4 c. butter, softened
• 2 T. canola oil
• 1 egg
• 1 c. low-fat buttermilk
• 2 tsp. grated lemon rind
• 1 T. fresh lemon juice

Preheat oven to 375 and spray a 9 inch square pan with nonstick spray.

Combine flour with next 3 ingredients ( through salt), stirring with a whisk. Remove 2 T. fluor mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients ( through cinnamon) in a medium bowl. Drizzle with 2 T. melted butter; toss to combine.

Place sugar, 1/4 c. butter and oil in a large bowl; beat with an electric mixer until blender. Add egg; beat well. Add flour mixture and buttermilk alternately, beginning and ending with flour. Stir in rind and juice.

Spoon half of the batter into the baking pan. Sprinkle evenly with half of the blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining blueberry mixture. Sprinkle with brown sugar mixture.
Bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

"Cooking Light"

Blueberry Buttermilk Panackes

I tried this recipe today for breakfast. The pancakes are fluffy and taste delicious! The original recipe was found on this site.

serves 8 ( 2 pancakes = 5 points +)

• 1 c .fresh blueberries
• 2 c. flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 2 T. sugar
• zest of one lemon
• 2 eggs
• 2 c. low-fat buttermilk

In a large bowl, combine flour with next five ingredients ( through sugar). Place blueberries in a small bowl and toss with 3 T. flour mixture.
In another bowl, combine buttermilk, eggs, and lemon zest. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberry mixture. Let stand 5 minutes.

Heat a nonstick griddle over medium-high heat. Spray with nonstick spray. Add batter by 1/4 cupfuls. Cook until golden brown on one side, flip and cook until done. Repeat with remaining batter. 

Serve with syrup if desired.

Zucchini Mini Muffins

I love recipes that are versatile. These muffins are perfect for a light breakfast, a snack or as an accompaniment to a light lunch or dinner.

Makes 24 muffins ( 2 points + each)

• 1-1/3 c. flour
• 1/2 c. brown sugar
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground allspice
• 2/3 c. shredded zucchini
• 3 T. canola oil
• 2 T. butter, melted
• 2 T. skim milk
• 1 tps. vanilla
• 1 egg

Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray.
Combine flour and next five ingredients ( through allspice) in a large bowl.
Combine zucchini and next 5 ingredients ( through egg) in a small bowl;
Add zucchini mixture to flour mixture, stirring batter until just combined. Divide batter evenly among 24 mini muffin cups. Bake 8-10 minutes or until toothpick inserted near center comes out clean.

adapted from "Cooking Light"

Double Blueberry Scones

Delish!

Serves 8 ( 8 points +)

• 1 c. rolled oats
• 1-1/2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 T. butter
• 4 T. light stick butter
•  1/2 c. fresh or frozen blueberries ( thawed )
• 1/3 c. dried blueberries
• 1 T. grated lemon zest
• 1 tsp. vanilla
• 1/2 c. low-fat buttermilk
• 1T. coarse sugar ( turbinado)

Preheat oven to 350 and line a baking sheet with parchment paper. 
Combine first six ingredients in a food processor and blend until combined. Add cubed butter and pulse until mixture resembles coarse meal.

In a small bowl. combine the lemon zest, vanilla and buttermilk. Stir in blueberries. Add  dry ingredients to wet ingredients and  gently stir together. Mixture may be sticky. Form into a disc and pat dough to about 1-1/4 inches thick. Sprinkle with turbinado sugar.  Cut into 8 wedges. Bake 25 minutes or until light golden brown. You may have to cut through scones again to separate. 

adapted from the book " Eating in Color"

Chocolate Chunk Pumpkin Muffins

With no added fat and warm chocolate oozing from these muffins, what's not to love?

Makes 18 muffins (4 points +)

• 2 medium bananas ( ripe)
• 1 c. canned pumpkin puree
• 2 eggs
• 1/3 c. sugar
• 1/2 c. sugar-free maple syrup
• 1/4 c. flax seed, ground
• 1/4 c. wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 3/4 c. semisweet chocolate chunks
• 1/4 c. shelled raw pumpkin seeds ( Pepitas)

Preheat oven to 375 and spray muffin tins with nonstick spray.

In a large bowl, mix together the bananas, pumpkin, eggs, sugar and syrup..
In another bowl, combine flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices.

Gently stir dry ingredients into wet, being careful not to overmix. Stir in chocolate chunks. Fill muffin tins 3/4 full. Sprinkle with pumpkin seeds. 

Bake 18-20 minutes or until done. Transfer to a wire rack to cool.

adapted from the cookbook: " Eating in Color" by Frances Largeman-Roth

Italian-Style Breakfast Sandwich

Fresh and filling, this sandwich is sure to satisfy!

serves 1 ( 6 points +)

• 1/4 c. thinly sliced zucchini
• 1/4 c. grape tomatoes
• salt and pepper to taste
• 1 egg. beaten
• 2 T. part-skim shredded mozzarella
• 1 multi-grain sandwich thin, toasted

Heat a nonstick skillet and coat with cooking spray. Add zucchini and tomatoes and cook until zucchini is tender and tomatoes pop when gently pressed with the back of a spoon. Season with salt and pepper to taste. Remove from pan and place on bottom of toasted sandwich thin.
Spray pan if needed. Add egg and cook. Top with cheese. Place egg over vegetables and top with remaining half of thin.

Lemon Blueberry Waffles

We enjoyed these healthy, home-made waffles for breakfast this week. The original recipe comes from a site called "The Gracious Pantry"www.thegraciouspantry.com". I have adapted it slightly and I cut the recipe in half since there were only a few of us for breakfast that morning. These can also be made into pancakes if you do not have a waffle maker.

Makes 5 waffles ( 5 points + each. Add additional points for syrup)

• 1-1/2 c. white whole wheat flour
• 2 c. vanilla almond milk
• 1 egg
•  1 egg white
• 1 tsp. baking powder
• 1 tsp. vanilla
• zest of one lemon
• 1 c. fresh blueberries

Whisk all ingredients together, except for blueberries in a large bowl. Stir in berries.
Spray your waffle maker well as blueberries can stick. Cook as you normally would cook your waffles.

Apricot Orange Gem Muffins

I love the fact that muffins are so versatile. There are endless possibilities to the flavor combinations you can come up with, they can be eaten as a dinner accompaniment, a dessert or even a breakfast. I also love the fact that muffins are made without a mixer and that they can be made quickly.
These apricot orange gem muffins were perfect for a winter day. There is just something about the citrus flavor that lifts the mood in the middle of winter.

Serves 12 ( 4 points +)

• 1-1/2 c. white whole wheat flour
• 1/2 c. all-purpose flour
• 1/4 c. brown sugar, packed
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground ginger
• 2 eggs
• 3/4 c. fat-free sour cream
• 3/4 c. low-fat buttermilk
• 2 T. butter, melted
• 1/3 c. dried apricots, chopped
• 2 T. orange marmalade

Preheat oven to 400 degrees and line a muffin tin with paper liners. Lightly spray liners with nonstick spray.
Place first seven ingredients in a large bowl ( through ginger). Make a well in the center of the flour mixture.
In a small bowl, whisk together eggs, sour cream, buttermilk and butter. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix. Stir in apricots.

Spoon batter into muffin cups, filling  3/4 full. Make a small indent in the center of each muffin. Fill each with 1/2 tsp. orange marmalade. Bake 14-15 minutes or until muffins spring back when lightly pressed. Cool on a wire rack for 5 minutes. Serve warm.

Pumpkin Chocolate Chip Bread

Today was one of the coldest days of the year thus far. I decided to turn on the oven to warm things up a bit. This pumpkin bread was so good, it was hard to stop at one piece. You will be pleased to know that I worked hard to get this down to 3 points per slice! I like to cut my bread into 16 pieces by first cutting into 8 thick slices and then cutting those slices in half. It gives the perception of being a more hearty helping! Enjoy!

Makes 2 loaves, 16 slices each ( 1 slice = 3 points +)

• 3/4 c. sugar
• 3/4 c. brown sugar
• 6 oz. fat-free vanilla or plain Greek yogurt
• 1/4 c. canola oil
• 1 c. egg beaters
• 2-1/3 c. white whole wheat flour
• 1 c. all-purpose flour
• 2 tsp. baking soda
• 1-1/2 tsp. salt
• 1-1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 2/3 c. water
• 1 ( 15 oz) can pumpkin
• 1/2 c. mini chocolate chips

Preheat oven to 350 and spray two loaf pans with nonstick spray.
Beat sugars, yogurt, oil, and egg beaters.

In a medium bowl, combine flours, baking soda, salt, cinnamon and nutmeg. Add flour mixture alternately with water to sugar mixture. Beat until just mixed. Add pumpkin and beat until just blended. Stir in chocolate chips.
Pour batter into loaf pans. Bake 45 minutes or until toothpick inserted near the center comes out clean. 

Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.

Orange Cranberry Wheat Germ Muffins

I love the combination of orange and cranberry. The key to making muffins that are moist rather than dry and stiff is not to over mix them. Stir wet ingredients into dry until just moist.  These muffins are hearty, healthy, and delicious!

Makes 12 ( 5 points+)

• 1-1/2 c. all-purpose flour
• 1/2 c. wheat germ
• 1/2 c. sweetened dried cranberries
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 3/4 c. packed brown sugar
• 1/4 c. canola oil
• 1 tsp. grated orange rind
• 1/2 c. fresh orange juice
• 2 eggs
• 1 T. Turbinado sugar

Preheat oven to 375 and spray or muffin cups with nonstick spray.

Combine flour and next seven ingredients ( through nutmeg) in a large bowl, stirring with a whisk. Make a well in the center of the mixture.
Combine brown sugar, oil, orange rind, juice and eggs; stir until just combined. Spoon into muffin cups. Sprinkle with turbinado sugar. Bake for 15 minutes or until muffins spring back when center is touched.

"Cooking Light"

Apple Kuchen

Kuchen is the German word for cake. This kuchen is slightly dense with cream cheese and buttermilk in the batter. It is a moist and tender cake topped with sliced apples and an apricot glaze. This is perfect as a breakfast item or for dessert. 

serves 15 ( 6 points +)

• 3 medium apples, peeled, cored and thinly sliced
• 2 T. fresh lemon juice
• 1 c. sugar, divided
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt, divided
• 1-1/2 c. flour
• 1 tsp. baking powder
• 1/2 c. butter, softened, divided
• 3 oz. reduced fat cream cheese, softened
• 2 eggs
• 1 tsp. vanilla
• 2/3 c. low-fat buttermilk
• 1/2 c. chopped walnuts, toasted
• 1/4 c. apricot preserves
• 2 tsp. orange juice

Preheat oven to 350 and spray a metal 13 x 9 inch pan with nonstick spray.
Combine apples and lemon juice; toss. Add 1/4 c. sugar, cinnamon, and 1/4 tsp. salt. Toss to combine.

In a medium bowl, combine flour, 1/4 tsp. salt and baking powder.
Place remaining 3/4 c. sugar, 6 T. butter and cream cheese in a bowl. Beat until light and fluffy. Add eggs, beating well. Add vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just combined. Stir in walnuts.
Spread batter into prepared pan. Top with apples. Melt remaining 2 T. butter; brush over apples. Bake 35-45 minutes or until set.
Combine preserves and orange juice; microwave 30 seconds or until melted. Brush over apples; cool. Cut into 15 squares.

adapted from "Cooking Light"

Orange Buttermilk Pancakes

Makes for a nice, comforting breakfast on a cool fall morning!

Serves 6 ( 2 pancakes = 5 points +) Add additional points for syrup

• 3/4 c. white whole-wheat flour
• 3/4 c. all-purpose flour
• 2 T. sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1-1/2 c. low-fat buttermilk
• 1 T. canola oil
• 1/4 c. orange juice
• 1 egg
• 1 egg white
• 1 T. grated orange zest

Combine flours with next 4 ingredients ( through salt) in a medium bowl.
Combine buttermilk, orange juice, oil, orange zest and 1 egg in a small bowl. Add buttermilk mixture to flour mixture and stir until moist. Let stand 15 minutes.

Place egg white in a mixing bowl, beat until medium peaks form.  Fold into batter. 

Preheat griddle and coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook until edges begin to bubble and bottom is browned. Turn and cook until done. Serve with syrup if desired. 1/4 cup sugar free syrup per serving will add 1 point.

Chicken Frittata with Cantaloupe-Tomato Salsa

Perfect for a light supper!

serves 6 ( 5 points +)

• 1 c. chopped grape tomatoes
• 1 c. chopped cantaloupe
• 1/4 c. chopped, fresh cilantro
• 8 eggs
• 1/2 c. skim milk
• 1/4 tsp. salt
• 4 oz. diced green chilies
• 1 c. shredded, cooked boneless, skinless chicken breast
• 2/3 c. kidney beans, drained and rinsed
• 2 oz. ( 1/2 c.) shredded reduced-fat Monterey Jack cheese

Preheat broiler.
For salsa, in a medium bowl combine tomatoes, cantaloupe and cilantro. Set aside.

In another bowl, whisk together eggs, milk and salt.

Spray a 12 inch cast iron or oven-proof skillet, add chilies and cook for 3 minutes. Spread chicken and beans evenly in skillet. Pour egg mixture over chicken and beans. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture, so uncooked mixture flows underneath. Continue cooking until egg mixture is almost set. 

Sprinkle with cheese. Place skillet under broiler for 1-2 minutes or until top is just set and cheese melts. Top with salsa.

adapted from "Better Homes and Gardens"