Lowfat Egg McMuffins

[PJmomrunner]

I love McDonald's Egg McMuffins! Mickey D can keep the rest of his food, but I LOVE his Egg McMuffins! If you do to, try these:

Ingredients:

Egg Beaters
Kraft fat free sharp cheddar slices or ff american cheese slices
Canadian bacon or vegetarian canadian bacon or ham (the veggie version is fat free, the real stuff is still very low)
English muffins (whole wheat is healthier, but white tastes authentic)
I Can't Believe It's Not Butter spray
Pam

To prepare:

Spray a muffin tin with Pam (or ICBINB spray) and pour cups 1/3 full with egg beaters. Cover snuggly with foil and bake at 400 degrees for 15 minutes. (for single serving use a small, straight sided bowl and microwave for about one minute. You can also spray a plate with Pam and pour on a thin layer of egg beaters, then fold the resulting egg pancake until it's quartered-up, if you don't mind having an odd shaped egg.)

If you're making mass quantities (and this is complicated but easy), broil your english muffins on a cookie sheet for 2 minutes or so, watching closely. (if using same oven to bake eggs, just make sure the cookie sheet is between broiler and eggs for those two minutes and lower temp after you're done broiling--check eggs at about 12 minutes.) For single serving use your toaster (preferably on bagel setting so as to only toast the insides, leaving the outsides soft) to toast the english muffins. Whatever you use to toast them, buy the pre-split kind and split them with your hands, not a knife--when they're toasted only the nooks (or are those crannies?) will get crunchy.

Spray each muffin half with a squirt of ICBINB spray. Place a slice of cheese on one half, followed by a slice of canadian bacon that has been warmed briefly (5 seconds) in the microwave or a minute on the cookie sheet in the oven after the english muffins have been removed. Pile on the egg patty and top with the other muffin half.

 

[Mary]

Sounds good. I just read it off to my husband in hopes that he will attempt it!

 

[geebee]

Yumm!!!

Yumm!!!

I think I will try this the next time my SO wants me to make egg mcmuffins. I wonder if I can keep him out of the kitchen to determine if he can tell the difference. Should be interesting.

 

[catwoman]

I've had a similar recipe that I think I got at a Weight Watchers meeting, but have never tried it. Will do so this weekend.
I haven't been satisfied with fat-free cheese -- too rubbery when you try to melt it.
What I've learned in Weight Watchers is to use extra sharp regular cheddar cheese. Because it's extra sharp, a little bit is long on flavor.

I am going to make some lasagna this weekend with fat-free ricotta. Will pass it on along if it turns out OK.

 

[PJmomrunner]

I'm generally not wild about the ff cheeses either. I mentioned the ff sharp cheddar because I prefer it--has more cheese flavor. Have you ever tried almond cheese? I had a mozzerella-ish version of it at a friend's house recently and it was quite good. She used it in small quantity on top of stuffed peppers--the consistency was perfectly melted-mozzerella-like and the flavor was mildly cheesy and inoffensive. (I know, not exactly a ringing endorsement! ) When I buy it myself I will try it on its own and report.

I've had a similar recipe that I think I got at a Weight Watchers meeting, but have never tried it. Will do so this weekend.
I haven't been satisfied with fat-free cheese -- too rubbery when you try to melt it.
What I've learned in Weight Watchers is to use extra sharp regular cheddar cheese. Because it's extra sharp, a little bit is long on flavor.

I am going to make some lasagna this weekend with fat-free ricotta. Will pass it on along if it turns out OK.

 

[geebee]

I've had a similar recipe that I think I got at a Weight Watchers meeting, but have never tried it. Will do so this weekend.
I haven't been satisfied with fat-free cheese -- too rubbery when you try to melt it.
What I've learned in Weight Watchers is to use extra sharp regular cheddar cheese. Because it's extra sharp, a little bit is long on flavor.

I am going to make some lasagna this weekend with fat-free ricotta. Will pass it on along if it turns out OK.

I make a virtually fat-free lasagna that is really excellent. I use fat-free cottage cheese (because I am allergic to the whey in ricotta). I drain the CC using a LOT of paper towels (changing them as they get wet). Once the CC is relatively dry, I put it in the food processer with some egg beaters (about 1/4 cup per 12 oz CC, some garlic, oregano & basil & process until mixed. The moisture content is up to you but I make it so I can easily spread it on the noodles. I then layer using Ronzoni over-ready lasagna noodles (the kind you don't need to pre-cook - YEAH!!!), cooked ground sirloin (butcher grinds it by cutting all the fat off the sirloin), fat-free mozzerella, and organic ragu traditional sauce. Except for the little bit of fat in the sirloin (which you drain even more after cooking), this is a no-fat dish. It is really delicious.

 

[catwoman]

Gina:

I've got some whole wheat lasagna noodles that I will use. (I kinda like WW pasta better than regular but it's not for everyone.)
Also have some ground buffalo meat. I had never bought any before, so I was surprised that there was virtually no fat left when I browned the buffalo meat. I rinsed it afterward to remove any residual fat, then froze it.

 

[PJmomrunner]

I always use whole wheat noodles in my lasagna, Marsha, I like it better too. Oddly enough my kids prefer whole wheat too. I don't boil the noodles first either, I pour a cup of water around the edges and cover tightly with aluminum foil until the last 10 minutes.

 

[catwoman]

P.J.:
I've done that with regular lasagna noodles, but since I haven't used WW lasagna noodles yet, I didn't know if I could get away with not cooking the noodles first.
Do you use room temp or boiling water?

 

[PJmomrunner]

I use room temp, boiling seems like a good idea, but the mass of the other ingredients would probably cool it off before it did any "jump-starting."

 

[geebee]

Where do you get the WW noodles? If I was still in California I would know but is there an on-line source that anyone knows about?

 

[PJmomrunner]

Gina, if we were still in California there would be several brands to choose from!!! But, even here in Podunk, MI, I just get them at the grocery store. My store keeps them with all the other pasta, but you might try the healthfood section. The healthfood store has them too.