Low Calorie Breakfast Puffs Recipe

Name: Low Calorie Breakfast Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 c. plus 2 Tbsp. all-purpose flour; 1 tsp. each: ground cinnamon (divided) and double-acting baking powder; 1/4 c. granulated sugar, divided; 1/4 c. less 1 tsp. margarine; 1 egg; 1/3 c. skim or nonfat milk; 1/2 oz. ground walnuts; 1 Tbsp. whipped butter, melted; 1 small eggplant (about 12 to 14 oz.), peeled and cut into 1/4-inch slices; 1/2 lb. lean ground beef or lamb; 1/2 c. chopped onion; 1 clove garlic, minced; 1 (8 oz.) can tomato sauce; 1 Tbsp. margarine; 4 tsp. all-purpose flour; 1/4 tsp. salt; dash of pepper; 3/4 c. skim milk; nonstick spray coating; 3 Tbsp. grated Parmesan cheese; 4 oz. medium noodles; 1 (9 1/4 oz.) can tuna; 1 Tbsp. margarine; 1/4 c. fine dry bread crumbs; 1 (10 oz.) pkg. frozen cut green beans; 1 c. sliced mushrooms; 1 c. chopped onion; 3/4 c. chopped green or sweet red pepper; 1/4 c. sliced celery; 1 tsp. instant chicken bouillon granules

Servings: persons

1 c. plus 2 Tbsp. all-purpose flour
1 tsp. each: ground cinnamon (divided) and double-acting baking powder
1/4 c. granulated sugar, divided
1/4 c. less 1 tsp. margarine
1 egg
1/3 c. skim or nonfat milk
1/2 oz. ground walnuts
1 Tbsp. whipped butter, melted
1 small eggplant (about 12 to 14 oz.), peeled and cut into 1/4-inch slices
1/2 lb. lean ground beef or lamb
1/2 c. chopped onion
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 Tbsp. margarine
4 tsp. all-purpose flour
1/4 tsp. salt
dash of pepper
3/4 c. skim milk
nonstick spray coating
3 Tbsp. grated Parmesan cheese
4 oz. medium noodles
1 (9 1/4 oz.) can tuna
1 Tbsp. margarine
1/4 c. fine dry bread crumbs
1 (10 oz.) pkg. frozen cut green beans
1 c. sliced mushrooms
1 c. chopped onion
3/4 c. chopped green or sweet red pepper
1/4 c. sliced celery
1 tsp. instant chicken bouillon granules
1 clove garlic, minced
1/2 tsp. dried dill weed
1 1/2 c. skim milk
1 Tbsp. cornstarch
1/2 c. shredded process Swiss cheese
1/4 c. reduced calorie mayonnaise
3/4 lb. fresh green beans, cut into 1-inch pieces *
1/2 c. water
3/4 lb. tiny whole new potatoes, quartered
3 Tbsp. reduced calorie mayonnaise or salad dressing
3 Tbsp. plain low-fat yogurt
2 Tbsp. skim milk
1/2 tsp. onion salt
1/4 tsp. dried dill weed
1 small tomato, coarsely chopped

1
In a 2-quart casserole, combine beans and the water.
2
Cook, covered, on 100% power (High) for 5 minutes.
3
Add potatoes.
4
Cook, covered, on High for 8 to 10 minutes (10 to 12 minutes in low-wattage ovens) or until beans and potatoes are tender, stirring once.
5
Drain in a colander; set aside.
6
In the same casserole, stir together mayonnaise or salad dressing, yogurt, milk, onion salt and dill weed.
7
Stir in beans and potatoes. Cover and chill for 4 hours or until thoroughly chilled.
8
Stir in chopped tomato.
9
Makes 6 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 45 ingredients. The key ingredients include: 1 c. plus 2 Tbsp. all-purpose flour, 1 tsp. each: ground cinnamon (divided) and double-acting baking powder, 1/4 c. granulated sugar, divided, 1/4 c. less 1 tsp. margarine, and more.

Yes, Low Calorie Breakfast Puffs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Calorie Breakfast Puffs

How did you like this recipe?

Frequently Asked Questions