I followed Gina’s recipe that you can get here. I then added fresh blueberries and a banana. Mmm mmm good. It is hard to only eat 2. Oh and I couldn’t resist a bite before I took this photo. I was starving 
Sweet potatoes are so good for you. See this article for proof. I always have them on hand - whether I’m baking them , making oven baked french fries, or eating then for breakfast. Check out this sweet potato hash I made for breakfast this morning:
Ingredients:
Heat 1/2 T olive oil in skillet. Add all ingredients and cook over medium heat until potatoes are tender. Keep skillet covered to keep in moisture. This was such a subtly sweet,warm, flavorful breakfast. Perfect for a cold winter morning.
I served mine with scrambled egg whites tossed with cooked zuchini, and sun dried tomatoes.
I used to make BLT’s all the time. I used really good bread coated in olive oil, I added avocado,turkey bacon and runny egg…mmm they were so good, but they are a thing I no longer eat. I though they were healthy - but they really weren’t. Anyhow, I was craving one, and was thinking about how I could make a new healthier version. I was totally successful! It was great - so I’m sharing.
Servings: 1, Time: 10 minutes, Points: 3.5
Ingredients:
Toast English muffin. Heat 1 slice of bacon in the microwave. Slice tomato and grind sea salt and pepper over tomato - let sit to bring out flavor. Cook egg in cooking spray. I cook my egg until it is no longer runny and remove the yolk (just about all of it). Hit english muffin with mayo on both side s of sandwich. Layer with egg, tomato, lettuce, bacon cut into halves.
Next time I’m going to throw a slice or tow of avocado in too. Sooo good.
Servings: 2, Time: 15 minutes, Points: 3
Ingredients:
In pan, saute beans, peppers, onions and ham until peppers and onions are soft. If you like your beans on the softer side, add them in midway.
In second pan coated in cooking spray, cook egg beaters until done. Scrambled style.
Heat tortillas in either microwave or I prefer to broil in the oven for a few.
Split bean pepper mixture over tortillas, split egg beaters, add, half the cheese, and roll.
Top with fresh salsa, hot sauce, and avocado on the side.
I love making fajitas, in the summer I make them on the grill, in the winter I make them on the stovetop. Ill post that recipe later this year. Anyhow fajitas are great - they are filling, delicious, and super easy to make.
Servings: 4, Time: 30 minutes, Points: 3
Ingredients:
I marinate a chicken breast in D L Jardines Fajita marinade for about an hour. Meanwhile I slice and skewer 1/2 of a red, yellow and orange bell pepper and 3/4 of a vidalia onion.
I grill all of the above ingredients until they are tender and juicy. For my veggies - I spray with a little olive oil - nothing else. When the chicken is done I pull it from the grill and let sit for a few minutes.
Then slice chicken and veggies into manageable pieces and place in La Tortilla Factory tortillas (I’ve mentioned these before, only 1/2 ww point for the small tortilla, 1 ww point for the large size) If you go with the large you should only need 1 fajita. I like to have two so I use the small tortillas.
Top with sliced jalepenos, fat free sour cream, texas pete, pace medium picante sauce and fresh homemade guacamole. Go easy on the toppings a little goes a long way. I choose to skip the cheese - there is so much flavor already, cheese is overkill.
Servings: 1, Time: 5 minutes, Points: 3
Ingredients:
Place all ingredients in center of wrap, roll up, slice