Berry Polenta Muffins
| 1-1/3 | cups all-purpose flour | | 1/2 | cup yellow cornmeal | | 1/2 | cup granulated sugar | | 2 | teaspoons baking powder | | 1/4 | teaspoon baking soda | | 1/4 | teaspoon salt | | 2/3 | cup fat free buttermilk | | 1/2 | cup Egg Beaters® with Yolk | | 1/3 | cup Pure Wesson® Canola Oil | | 1 | tablespoon chopped fresh mint leaves | | 2 | teaspoons grated lemon peel | | 1-1/4 | cups mixed fresh blueberries, raspberries and blackberries | | 2/3 | cup confectioners' sugar | | 1 | tablespoon fresh squeezed lemon juice | | 1 | tablespoon water | Directions - Preheat oven to 400°F. Spray 12 medium muffin cups with baking spray. Mix flour, cornmeal, granulated sugar, baking powder, baking soda and salt in large bowl; set aside.
- Whisk together buttermilk, Egg Beaters, oil, mint and lemon peel in small bowl. Add to flour mixture; stir just until moistened. Do NOT overmix. Fold in berries.
- Spoon batter evenly into prepared muffin cups. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove muffins from pan; cool 5 minutes on wire rack.
- Combine confectioners' sugar, lemon juice and water in small bowl to make glaze. Drizzle over each muffin. Serve warm or after cooling completely.
White cake with berries & cream 
| Directions - Preheat oven to 350°F. Spray 8-inch round cake pan with baking spray; set aside.
- Combine dry cake mix, water and Egg Beaters in medium bowl. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes. Pour into prepared pan.
- Bake 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool 20 minutes. Remove from pan; cool completely on wire rack. Meanwhile, stir 2 tablespoons confectioners' sugar with berries in medium bowl; let stand at room temperature until juicy.
- Slice cake horizontally in half with serrated knife. Place bottom layer on serving dish cut-side up; spread with pudding. Add cake top, cut-side down. Sift remaining confectioners' sugar over top.
- Serve each piece of cake with berries.
Lemon- Poppy seed Muffins Directions - Preheat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
- Mix flour, sugar, poppy seeds, baking powder and baking soda in large bowl; set aside.
- Beat milk, Fleischmann's, Egg Beaters, lemon juice and lemon peel with wire whisk until well blended. Add to flour mixture; stir just until moistened. Do NOT overmix. Spoon evenly into prepared muffin cups.
- Bake 20 minutes, or until lightly browned. Great served warm or anytime.
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SAVORY PIZZA MEATLOAF
Directions
- Preheat oven 350°F. Spray 9x5-inch loaf dish with cooking spray; set aside. Mix ground beef, bread crumbs, Egg Beaters and 1/3 cup pizza sauce.
- Shape into oblong loaf; place in prepared dish.
- Bake 50 minutes. Pour remaining 1/3 cup pizza sauce over meat loaf; sprinkle with cheese. Bake additional 10 minutes, or until center is no longer pink. Let stand 10 minutes before cutting into 6 slices to serve.
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Zucchini Bread
| PAM® for Baking Spray | | 3 | cups all-purpose flour | | 1 | cup firmly packed dark brown sugar | | 2 | teaspoons ground cinnamon | | 2 | teaspoons grated lemon peel | | 1 | teaspoon baking soda | | 1 | teaspoon baking powder | | 1/2 | teaspoon kosher salt | | 1/8 | teaspoon ground nutmeg | | 2 | cups grated zucchini (2 cups = about 2 medium zucchini) | | 1 | cup Egg Beaters® with Yolk | | 1/2 | cup Pure Wesson® Canola Oil | | 1 | tablespoon fresh lemon juice | | 1/2 | cup chopped pecans | Directions - Preheat oven to 325°F. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with baking spray.
- Combine flour, sugar, cinnamon, lemon peel, baking soda, baking powder, salt and nutmeg in large bowl; set aside. In second bowl combine zucchini, Egg Beaters, oil and lemon juice.
- Pour Egg Beaters mixture into dry ingredients; stir just until moistened (batter will be thick). Add nuts and mix well.
- Divide batter between the prepared pans. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
- Cool in pans on wire rack 5 minutes. Remove from pans. May be served warm.
| Whole Grain Pancake 
| 1 | cup whole wheat flour | | 1/4 | cup quick-cooking oats | | 2 | tablespoons firmly packed brown sugar | | 1-1/2 | teaspoons baking powder | | 1/2 | teaspoon salt | | 3/4 | cup fat free milk | | 1/2 | cup Egg Beaters® with Yolk | | 1/4 | cup plain nonfat yogurt | | 1 | tablespoon Pure Wesson® Canola Oil | | 1/2 | teaspoon vanilla extract | | | PAM® Professional? No-Stick Cooking Spray | | 1/4 | cup honey | | 2 | medium bananas, peeled and sliced | | 1/2 | cup fresh blueberries | | | Reddi-Wip® Fat Free Dairy Whipped Topping, optional | Directions - Combine flour, oats, sugar, baking powder and salt in large bowl; set aside. Stir together milk, Egg Beaters, yogurt, oil and vanilla in small bowl. Add to flour mixture; stir just until blended. (Do not overmix. Batter still should be slightly lumpy.)
- Spray griddle with cooking spray. Heat over medium heat until hot or heat electric griddle to 400°F. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook 2 to 3 minutes or until bubbles form on top and bottom is golden brown. Turn and cook side until golden brown. Repeat with remaining batter.
- Drizzle each serving with 1 tablespoon honey; top with fresh fruit. Serve immediately.
chicken Parmesan with whole wheat pasta 
| | 9 | ounces dry whole wheat spaghetti, uncooked | | 1-1/2 | cups panko bread crumbs | | | PAM® Olive Oil No-Stick Cooking Spray | | 1/2 | cup fresh grated Parmesan cheese, divided | | 1/2 | teaspoon ground black pepper | | 1/4 | teaspoon salt | | 1/2 | cup Egg Beaters® with Yolk | | 6 | boneless skinless chicken breasts | | 1 | can (26.5 oz each) Hunt's® Traditional Spaghetti Sauce, divided | | 1 | pkg (6 oz each) baby spinach leaves | Directions - Cook spaghetti according to package directions, omitting salt. Drain; set aside.
- Meanwhile, preheat oven to 350°F. Spread bread crumbs evenly on baking sheet; lightly spray with cooking spray. Bake 5 to 7 minutes or until crumbs are golden brown. Remove from baking sheet; cool. Increase oven temperature to 425°F.
- Combine bread crumbs, 1/4 cup Parmesan cheese, pepper and salt in shallow dish; set aside. Pour Egg Beaters into second shallow dish; set aside. Spray baking rack with cooking spray and place on baking sheet; set aside.
- Dip each chicken breast in Egg Beaters, then coat with seasoned bread crumbs. Place on prepared baking rack. Lightly spray coated chicken with cooking spray.
- Bake 20 minutes or until chicken reaches an internal temperature of 165°F. Top each chicken breast with 2 tablespoons spaghetti sauce and 2 teaspoons cheese. Bake an additional 5 minutes or until cheese melts.
- Heat remaining spaghetti sauce in large saucepan over medium-high heat 2 to 3 minutes or until hot; add spinach and cook 2 minutes or until spinach wilts. Add cooked spaghetti; toss to coat with sauce. Continue heating until hot.
- Place spaghetti mixture on serving platter; top with chicken. Serve immediately.
| Sausage and Egg Waffle-wich
| 2 | frozen Banquet® Brown 'N Serve? Turkey Sausage patties, chopped | | 1 | cup Egg Beaters® with Yolk | | 3 | tablespoons Fleischmann's® Original Spread-tub | | 2 | tablespoons pure maple syrup | | 8 | frozen honey oat waffles, toasted | Directions - Preheat oven to 325°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
- Combine sausage and Egg Beaters; pour into prepared dish. Bake 12 to 15 minutes or until center is set. Cool slightly; cut into 4 squares.
- Mix Fleischmann's and maple syrup in small bowl until blended.
- Assemble 'waffle-wiches' by spreading 1 teaspoon maple spread on each waffle. Place 1 Egg Beater square between 2 waffles. Repeat with remaining waffles. Cut each in half.
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