Healthy Savings, March 2012
6stripsH-E-B Hardwood Smoked Turkey Bacon,
2c.H-E-B Ready, Fresh, Go! Baby Spinach,
3Tbsp.H-E-B Thick n' Chunky Mild Salsa,
1/4c.low fat milk,
1 1/2c.H-E-B Real Egg Whites,
1Preheat oven to 350°F.
2Lightly spray a muffin pan with non-stick cooking spray. Place 1 wonton wrapper in each muffin cup and form it to fit each cup. Bake 3 minutes (edges will continue to brown in final baking). Set muffin pan with wonton cups aside.
3In a large non-stick skillet, cook bacon on medium high heat until crisp. Remove to paper towel to cool. Chop bacon into small pieces. Set aside.
4Make spinach and cilantro pesto: place spinach, cilantro, and salsa in food processor and process on high until all ingredients are finely chopped. Set aside.
5In a mixing bowl, whisk together milk and eggs. Add pesto and mix well.
6Pour egg mixture about 3/4 of the way up wonton cups. Sprinkle bacon on top of each.
7Bake 25 minutes, or until a toothpick comes out clean from center.
Calories: 120, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 400mg, Carbohydrates: 12g, Dietary Fiber: 1g, Sugar: 2g, Protein: 10g