Breakfast Sausage

If you are eating this on its own (instead of mixed into a recipe) you may want to add a little more salt. You also can substitue chicken or turkey if you don't want to use the pork - again, add a little extra salt.


Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt

In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.

Can be refrigerated up to 3 days or frozen for up to a month.

To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.

I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.

6 week bran muffins

I love these muffins for many reasons! The batter can be stored in the fridge for up to 6 weeks! You can make as many or as few muffins as you want - so you can have warm fresh muffins everyday!

The recipie makes about 72 muffins (depending on how full you fill the muffin cups)
I have thought about revising this recipie even further to try and make it even more pts friendly but I have not had a chance yet.

Ingredients
2 cup boiling water
2 cup Kellogg's Original All-Bran
1 cup butter
3 cup sugar
4 large egg(s)
4 cup buttermilk
5 cup all-purpose flour
1 Tbsp + 2 tsp baking soda
1 tsp table salt
4 cup Kellogg's Complete Wheat Bran Flakes
3 cup raisins

Instructions
1.in large bowl combine boiling water and the 2 cups of all-bran
2. Cream together butter, sugar, eggs and buttermilk. Add bran mixture. stir in flour, baking soda and salt.
3. Fold in 4 cups bran cereal. fold in raisins.
4. Cover batter and place in refrigerator overnight
5. Place batter in muffin pans. Bake at 425 for 20 minutes

Notes:
Batter can be stored for up to 6 weeks in a tightly covered bowl in the refrigerator.
Be sure to stir batter well before each use.

approx 2pt per muffin (depends on how full you fill muffin cups)
makes approx 70 muffins