Entire recipe: 353 calories, 13.5g fat, 903mg sodium, 34g carbs, 6.5g fiber, 4g sugars, 29g protein -- PointsPlus® value 9*

Bacon and eggs are taking their show on the road, beyond breakfast. We'd eat this pretty much any time of day...

Prep: 5 minutes
Cook: 15 minutes

Ingredients:

1 stick light string cheese
1/4 cup light or low-fat ricotta cheese
1 tsp. reduced-fat Parmesan-style grated topping
1 high-fiber pita
1 large egg
1 tbsp. precooked real crumbled bacon
Optional: salt and black pepper

Directions:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Break string cheese into thirds and place in a blender or food processor, blending at high speed until shredded. (Or pull cheese into shreds and roughly chop.)

In a small bowl, mix ricotta cheese, shredded string cheese, and Parmesan. If you like, season with salt and pepper.

Lay pita on the baking sheet and spread with cheese mixture, leaving a 1/2-inch border. Bake until hot and lightly browned at the edges, 10 - 12 minutes.

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Add egg and cook per your preference.

Sprinkle pizza with bacon and top with the egg.

MAKES 1 SERVING

1/12th of recipe (1 muffin): 174 calories, 3g fat, 422mg sodium, 28.5g carbs, 1.5g fiber, 11g sugars, 8.5g protein -- PointsPlus® value 5*

It's officially fall, which means it's unofficially cornbread season. This portion-controlled recipe is a must-make for dinner parties, holiday meals, or any ol' time!

Prep: 20 minutes
Cook: 20 minutes
Cool: 30 minutes

Ingredients:

1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup granulated white sugar
1 tbsp. baking powder
1/4 tsp. salt
11/2 cups canned cream-style corn
3/4 cup fat-free liquid egg substitute
3/4 cup fat-free plain Greek yogurt
1 tbsp. diced jalapeños (fresh or canned and drained)
1 cup shredded reduced-fat cheddar cheese
1/4 cup precooked real crumbled bacon

Directions:

Preheat oven to 375 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt.

In a medium bowl, thoroughly mix cream-style corn, egg substitute, yogurt, jalapeños, and cheese. Transfer contents to the large bowl, and stir well.

Evenly distribute batter among the lined or sprayed cups of the muffin pan. Sprinkle with bacon.

Bake until a toothpick inserted into the center of a muffin comes out clean, 18 - 20 minutes.

Let cool in pan for 30 minutes and enjoy.

MAKES 12 SERVINGS