corndog muffins (hungry-girl.com)

from Hungry Girl

2/3 c. all purpose flour
1/2 c. yellow cornmeal
2 1/2 T. Splenda (granulated)
2 1/2 T. granulated sugar
1 1/2 t. baking powder
1/4 t. salt
1 c. canned cream-style corn
1/2 c. fat-free liquid egg substitute
1/2 c. fat free sour cream

Oven to 375. Combine flour, cornmeal, splenda, sugar, baking powder, and salt in lg. bowl. mix well and set aside. in sep. small bowl, mix corn, egg subs, and sour cream. stir thoroughly. add contents of the small bowl to large bowl and stir until mixed completely.

cut 2 franks in half, leaving you with 4 cocktail-sized franks. cut each of the halvves into 6 pieces, so you'll have 24 'coins.' set aside (these will top the muffins).

chop remaining franks into very small pieces, add those to the large bowl, and stir until they are integrated into batter.

line 8 cups of 12-cup muffin pan with baking cups / spray with nonstick spray. evenly distribute batter among the 8 cups. top ea muffin w/ 3 of the frank 'coins.'

bake 15-20 min, until toothpick inserted into center comes out clean. allow to cool and then enjoy!

cheesy beefy supreme wrap (hungry-girl.com)

from Hungry-Girl

1/2 c. frozen ground-beef style soy crumbles (we used lean ground beef, browned and drained)
1/2 wedge The Laughing Cow Light Original Swiss Cheese
1/2 t. dry taco seasoning mix
1 t. taco sauce
1 burrito-sized flour tortilla (she suggests about 110 calories per tortilla)
1/3 c. shredded cheddar cheese (she suggests fat-free)
1 T. sour cream (she suggests fat-free)

Place soy crumbles/browned ground beef, cheese wedge half, and taco seasoning in a micro-safe bowl, breaking cheese into pieces as you add it. micro 1 min. add taco sauce, mix well. set aside.

lay tortilla flat on micro-safe plate, and warm it in micro for about 10 sec. place soy/meat mixture in center of tortilla and top w/ shredded cheese.

return plate to micro, tortilla unfolded, and cook about 40 sec until cheese begins to melt. top cheese w/ sour cream. wrap tortilla up and place seam side down, continue heating 30 sec. (1 serving)

shake 'em up chicken nuggets

a kid-friendly fave...

1 3/4 c. herb seasoned stuffing mix (for some reason, we always use pork...?)
1/4 c. grated parm. cheese
3T. butter
1/4 c. buttermilk (I just use milk)
1/4 t. black pepper
2 boneless/skinless chicken breasts

1. oven to 450. Crush stuffing in food processor or zip-lock like bag. Add parm. cheese and shake. Melt butter. Combine butter, milk, and pepper in a bowl.
2. Cut chicken into 16-20 chunks. Dip chicken into milk mixture, several at a time. Place them into the bag with stuffing and cheese and shake until well coated. Place coated nuggets on ungreased baking sheet.
3. Bake 6 min and then turn over and bake another 6 min., until cooked through and golden brown.

yummy yumm!