Breakfast Empanadas Light Version 3 Pt
I based this recipe off kzbhansen's recipe #130244. while these are a huge hit with the family, with over 30 g of fat they don't really fit into the healthier lifestyle we are aiming for. this lighter version checks in at only 3 ww points. the vegetables can be exchanged however you like with minimal impact on the points value. i suggest trying mushrooms, peppers or tomatoes in the empanadas.
Steps
Preheat oven to 375f.
Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
Add hashbrowns and spinach , saute until all the moisture is gone and the potatoes start to brown.
Move to a large mixing bowl.
Spray the non-stick skillet with butter flavored spray and heat over medium heat.
Add egg beaters and cook without stirring until eggs begin to set on bottom.
Draw spatula across bottom of skillet to form large curds.
Continue cooking until eggs are slightly thickened but still moist.
Remove from heat and let cool , add to mixing bowl.
Add bacon to bowl and stir well.
Separate each biscuit to form a total of 16.
Biscuits should be separated using the layers and be as close to even as possible.
Flatten each biscuit into about a 5 inch circle.
Spread cheese evenly over the tops of dough circles , leaving a 1 / 2 inch border around the edges.
Top evenly with egg mixture.
Fold dough circles in half over mixture , pinching edges to seal.
Place.
Ingredients
onion, olive oil, shredded hash brown potatoes, frozen spinach, egg beaters egg substitute, lean bacon, refrigerated reduced-fat buttermilk biscuits, laughing cow light garlic and herb cheese