Sun-Dried Tomato Pesto

Ingredients:

• 1 cup basil, packed
• 8.5 oz. sun-dried tomatoes packed in oil, rinsed and drained
• 1 tbsp. garlic, chopped
• 1/3 cup Parmesan cheese
• salt
• freshly ground black pepper

Makes 1 cup, 16 Servings (1 tablespoon per serving)

1. Heat a small pot of water to a boil. While you water for the water to boil, set up an ice bath in a medium-sized bowl. Fill the bowl three-quarters of the way with ice and add just enough water to top the ice.
2. Place basil in boiling water, stir 15 seconds, and remove from water. Place in ice bath to cool. Remove as soon as basil cools.
3. In a food processor with a blade, combine sun-dried tomatoes, garlic, and basil. Pulse to a coarse puree. Pulse in Parmesan cheese. Season with salt and pepper.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Sun-dried tomatoes are so good so the combinations of sun-dried tomatoes, basil and Parmesan cheese is so delicious. These ingredients literally look like and represent the country of Italy. You can use this condiment on sandwiches, flatbread, pastas, on top of a crostini, and on top of proteins such as chicken, turkey, beef, lamb, fish and even veal. Sun-dried tomatoes burst with flavor and this pesto will wake your taste buds up. 

Feta-Stuffed Greek Lamb Burgers

Ingredients:

• 1 lb. lean ground lamb
• 2 garlic cloves, minced
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. dried dill
• 1/2 cup onion, finely chopped
• 1 egg
• 1/4 cup dried whole-wheat bread crumbs (optional)
• salt
• freshly ground black pepper
• 1/2 cup reduced-fat feta cheese, crumbled
• olive oil cooking spray
• 3/4 cup spinach leaves
• 1 tomato, sliced into 4
• 4 whole-wheat buns, lightly toasted

Makes 4 Servings (1 burger per serving)

1.  In a large mixing bowl, mix together lamb, cheese, onions, garlic, parsley, oregano, dill, egg, bread crumbs, salt, pepper and feta cheese until thoroughly combined. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook.
2. Coat a nonstick ridged grill pan with cooking spray. Heat a grill or a grill pan over medium-high heat. Add burgers and cook,without moving, for 4 to 5 minutes. Flip burgers; cook on other side until cooked through, about 4 to 5 minutes more.
3. To assemble burgers, place burgers on buns, top with spinach, tomato, cucumber and top with condiments of your choice.

WW POINTS VALUE: 9 pts. with bun, 7 without bun

 

This recipe was inspired from www.weightwatchers.com. I know this burger looks like a labor of work but it is worth the time and effort and the end result is to die for. The Weight Watchers website has recipes for 2 burgers: Greek-Style Cheeseburger and a Feta-Stuffed Lamb Burger. I read both recipes and thought, why not a feta-stuffed Greek lamb burger? It's my own creative twist on what a sophisticated cheeseburger should taste like. I've been cooking burgers for a couple of years now so I was ready for a challenge. I went semi-South Beach style on this burger by mixing the onions, feta, cheese, garlic, herbs and egg in the meat so everything holds together and it's packed with flavor. If you're on South Beach, save the bread crumbs for Phase 2. The bread crumbs hold the burger together. What gives this lamb burger the authentic Greek taste are the parsley, oregano, dill and feta cheese. If you really want to go Greek on this cheeseburger, I highly recommend adding spinach leaves, a tomato slice, cucumber slices, Dijon mustard, mint pesto, sun-dried tomato pesto, aioli, or tzatziki sauce to bring out the Greek flavors. DO NOT add ketchup to this burger! Adding ketchup is insulting to the country of Greece. You can also use ground sirloin, chicken or turkey in place of the lamb but it could affect the points value to the burger. This burger will quickly fill you up and leave you so satisfied you will not miss the French fries. I highly recommend serving this burger at your next gathering. One bite of this juicy treat and you'll never eat at a fast food joint again. Iron Chefs Michael Symon and Bobby Flay will be very impressed with this Greek-inspired cheeseburger it's that good.

 

Coconut Chicken

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 lb. chicken breast tenders
• 1 tbsp. chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3/4 tsp. dried cilantro
• 1 tsp. grated fresh ginger
• 1 tsp. finely grated lemon peel
• 1/8 tsp. cumin
• Pinch of ground turmeric
• 1 cup light coconut milk
• 2 tbsp. macadamia nuts, finely ground
• 1 tsp. granular sugar substitute
• 1/4 tsp. crushed red pepper
• 1 tbsp. tamarind paste
• 2 tsp. water
• sliced scallion for garnish

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
2. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until chicken is cooked through.
3. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.
5. Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I like to call better than takeout and better than your local Asian restaurant. This dish takes about 30 minutes to make and it's very aromatic when your cooking. I really love the flavor combinations of turmeric, cilantro, cumin, ginger, lemon peel, garlic and crushed red pepper mixed in with the coconut milk because the combinations are very exotic. Normally in Asian chicken dinners, it's usually a drumstick or a wing. Chicken breast tenders are used and they really satisfied me.  It was a different kind of chicken but it was nice and it quickly filled me up. I was full and satisfied I didn't have to go looking for food late at night. That's what good Asian food does to you: it leave you so full you're not hungry later on.

 

Glazed Bell Peppers and Snow Peas

Ingredients:

• 3 cups snow peas, trimmed
• 2 tbsp. water
• 1/3 cup balsamic vinegar
• 1 tsp. granular sugar substitute
• 1  tsp. extra-virgin olive oil
• 1/2 large red bell pepper, cut into short strips
• 1 garlic clove, minced
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Place the snow peas and water in a large microwaveable bowl. Cover with a vented plastic wrap and microwave on high power for a total of 5 minutes, or until crisp-tender; stop and stir after 3 minutes. Drain.
2. Bring the vinegar and sugar substitute to a boil in a small saucepan over medium-high heat. Cook, stirring constantly, for 3 minutes, or until mixture is reduced to 2 tablespoons. Remove from the heat.
3. Warm the oil in a large skillet or wok over medium heat. Add the bell pepper and garlic and cook for 2 minutes, or until crisp-tender. Add the snow peas, salt, pepper and the vinegar glaze. Toss to mix.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Cookbook. This colorful side dish goes great with any protein dinner any night of the week because it's quick and easy. The balsamic vinegar with a touch of the granular sugar substitute give this  dish and extra taste of sweet zing. I used broccoli in place of the snow peas and the dish was just as delicious. I also added a touch of sesame oil to the dish for a more Asian flavor. If you're unsure of what kind of balsamic vinegar to use in this dish, I highly recommend visiting The Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more info. 

Southwestern Rub

Ingredients:

• 2 tbsp. paprika
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1 tbsp. ground coriander
• 1 tsp. cayenne
• 1 tsp. chili flakes
• 1 tbsp. salt
• 1 tbsp. dried oregano
• 1/2 tsp. ground cinnamon

Makes 1/2 cup

 

Mix all ingredients together in a bowl.

 

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dry rub is just plain, simple and delicious. If you love Southwestern food, you'll love this dry rub. This dry rub is packed with heat and flavor. The key to bringing heat and flavor to any other Southwestern dish is the combination of cumin and chili powder. I also highly recommend adding a clove or 2 garlic because garlic always makes everything better. I highly recommend using this seasoning on foods like pork, chicken, turkey, beef, salmon and shrimp.

Red Wine Barbecue Sauce

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/2 cup onion, chopped
• 1 tbsp. garlic, minced and chopped
• 1 cup red wine
• 2 tsp. Dijon mustard
• 1/2 cup ketchup
• 2 tsp. soy sauce
• 1 tbsp. molasses
• salt
• freshly ground black pepper

Makes 1 cup, 8 Servings (2 tbsp. per serving)

1. Heat a small saucepan over medium heat. Add olive oil and onions. Saute until onions are caramelized and tender. Add garlic until aromatic, about 1 minute. Stir in red wine and mustard. Bring to a simmer and reduce by three quarters.
2. Stir in ketchup, soy sauce, and molasses. Bring to a simmer and cook for 10 minutes to meld the flavors. Adjust seasoning with salt and pepper. Blend with a handheld blender or in a blender until smooth.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a good barbecue sauce once in a while? You can make your own sophisticated barbecue sauce at home  in 30 minutes and it's better than what you would get at the grocery store. Barbecue is an American staple and each region takes great pride in their own. What makes this barbecue sauce stand out are the red wine and Dijon mustard. Reducing the wine removes the alcohol and eliminates the raw wine flavor so it is safe to serve to people under 21. I highly recommend using this barbecue sauce on chicken, turkey, pork, steak and even fish for your next sophisticated barbecue because it will stand out.

Tomato and Basil Fritatta

Ingredients:

• 5 egg whites
• 1 egg
• 1 tbsp. chopped fresh basil or 1/2 tsp. dried, crushed
• 1/8 tsp. kosher salt
• freshly ground black pepper
• nonstick olive oil cooking spray
• 1 cup chopped fresh spinach
• 2 scallions, sliced
• 1 garlic clove, minced
• 1 small tomato, chopped
• 1/4 cup reduced-fat mozzarella cheese, shredded

Makes 4 Servings

1. Preheat the oven to 350 F. In a medium bowl, lightly beat together egg whites and whole egg. Stir in basil, salt and pepper; set aside.
2. Coat an 8-inch skillet with cooking spray. Preheat the skillet over medium heat. Add spinach, scallions and garlic. Cook for 1-2 minutes or until spinach begins to wilt. Remove skillet from heat; drain, if necessary.
3. Pour eggs over spinach in the skillet. Bake for 6-8 minutes or until eggs are set. Sprinkle with chopped tomato and cheese. Bake for 1-2 minutes more or until the cheese melts. Cut the frittata into wedges to serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Eggs are great for breakfast, lunch and dinner. I changed the recipe and used mozzarella cheese in place of cheddar for a more Mediterranean flavor. This frittata was delicious and it quickly filled me up thanks to the tomatoes, spinach and cheese.  You can use any kind of Italian cheese such as mozzarella, Parmesan, Asiago, provolone, etc. and this frittata will still be yummy. You can also use canned diced tomatoes if you don't have any fresh tomatoes on hand. This frittata is very thin because it's made mostly of egg whites. If you want to make this frittata thicker, add 2 tablespoons of milk to make the eggs a little creamier.

Raspberry Squares

Ingredients:

• 1 1/3 cups whole wheat flour
• 1/3 cup  confectioners' sugar
• 8 Tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup  unsweetened frozen raspberries
• 1 Tbsp. confectioners' sugar, for garnishing

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350ºF.
2. Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
3. Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves turn to liquid and frozen raspberries are thawed, about 3 to 5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. These fruity treats are so gooey and delicious you'll be going back for seconds. I highly recommend adding 1/2 a teaspoon each of cinnamon and nutmeg to the flour mixture for a more flavorful crust. You can also use vanilla extract in place of the almond extract and your treats will be just as tasty. You can also use any kind of fruit in this dish such as strawberries, blueberries, blackberries and even pomegranates and they will still be tasty.



Coq au Vin Stew with Whole-Wheat Egg Noodles

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 cup carrot, chopped
• 1 tbsp. garlic, minced and chopped
• 1 tbsp. tomato paste
• 1 tbsp. whole wheat flour
• 1/2 cup canned diced tomatoes
• 1 bay leaf
• 1/4 tsp. dried thyme
• 1/2 cup dry red wine
• 3/4 cup low-sodium chicken broth
• 2 cups brown button mushrooms, trimmed and quartered
• 1  tbsp. unsweetened cocoa powder
• 1 tbsp. parsley, chopped
• 1/2 lb. whole-wheat egg noodles, cooked
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a large Dutch oven or deep sauté pan over medium heat. Add 1 tablespoon of oil and chicken; lightly brown chicken on all sides. Remove from pan and reserve. Deglaze pan with water; add onion, celery and carrots. Cook until onions are slightly browned. Add garlic; cook until aromatic, about 1 minute. Add tomato paste and cook for 2 minutes. Periodically deglaze the pan with 1-2 tablespoons of water if the bottom starts to get too brown. Add flour and cook for 2 minutes; then add tomatoes, bay leaf, thyme, red wine, and chicken stock. Bring to a simmer. Return chicken and any residual juices to the pan. Gently simmer until the chicken is tender, about 20 minutes.
2. Heat a separate sauté pan over medium-high heat. Add 1 tablespoon oil and mushrooms. Saute  until they are golden brown and have released their juices. Add the mushrooms to the chicken. Add the cocoa powder. Bring to a simmer. Cook for 5 minutes. Adjust seasoning with salt and pepper. Stir in parsley.
3. Serve with cooked whole-wheat noodles.

WW POINTS VALUE: 12 pts.

 

Note; This recipe appears in the New Sonoma Cookbook. Coq Au Vin is a classic French poultry dish that is slowly braised in red wine. I know it looks overwhelming but the end result is heavenly delicious. I also know this dish has a lot of points but there's also a lot of vegetables in this stew and the original recipe calls for chicken legs. I highly recommend using boneless, skinless chicken breasts because they're meatier and have more protein. If you don't have regular onions, I highly recommend using pearl onions because they are perfect in French stews. The cocoa powder gives the stew a heartier flavor with the red wine and broth. This dish is just as tasty and delicious without the noodles. I highly recommend serving this dish in the winter because it will warm your soul. 

Poached Eggs Arrabbiata

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small green bell pepper, cut into 1/2-inch dice
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 (15 oz.) can diced tomatoes
• 1/4 tsp. red pepper flakes
• 1/4 tsp.  salt
• 4 large eggs
• 1/2 cup reduced-fat feta cheese, crumbled
• freshly ground black pepper

Makes 4 Servings

1.  In a large skillet, heat the oil over medium heat. Add the bell pepper, onion, garlic and 2 tablespoons of water. Cook, stirring frequently, until the vegetables are tender, about 7 minutes. Add the tomatoes and their liquid, pepper flakes and salt. Bring to a boil, then reduce to a simmer.
2. Working with 1 egg at a time, carefully crack and egg into a cup. With the lip of the cup at the inside edge of a pan, slip the egg into the simmering sauce. When all the eggs have been added, cover the skillet and cook for about 2 minutes.
3. Uncover the pan, spoon some sauce over the eggs, and continue to cook, covered, for another 10 minutes, or until the eggs are set.
4. Spoon 1 egg and some sauce into each of 4 bowls. Sprinkle each serving with 2 tablespoons of the feta and some black pepper and serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Sometimes, breakfast for dinner is all you need. Normally, you would eat a poached egg on top of a toasted English muffin or a piece of toast but you won't miss the bread in this dish. The combination of tomatoes, feta cheese and poached eggs is so delicious. This dish is also perfect for a weekend brunch because it's elegant, colorful and packed with bold flavors.

 

Black Bean Brownies

Ingredients:

• 1 can (15.5 oz.) black beans, drained and rinsed
• 4 large eggs
• 2 tbsp. extra-virgin olive oil
• 1 tsp. vanilla extract
• 1 cup granular sugar substitute
• 3 tbsp. unsweetened  cocoa powder, preferably dark
• 1 tsp. baking powder
• 1/4 tsp. salt
• 36 small pecan halves or walnut pieces (about 1.5 oz.)

Makes 36 Brownies (3 per serving)

1. Heat the oven to 350 F. Lightly coat an 8 X 8-inch baking pan with cooking spray.
2. In a blender or food processor, combine the beans, eggs, oil, vanilla, sugar substitute, cocoa powder, baking powder and salt. Process until smooth.
3. Scrape the batter into the pan and arrange the nuts in even rows, 6 across and 6 down. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cut into 36 squares with a nut piece in the center of each.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a healthy twist on brownies and it was different. Apparently, this version of a brownie recipe was suggested by a devoted South Beacher. The olive oil is used in place of the butter and the black beans are used in place of flour and milk for more fiber. This a was different kind of brownie but you should only eat this for sacrifice because I thought they were a little too mushy for my taste.



Peppered Chicken Cutlets

Ingredients:

• 1 tbsp. coarsely ground white pepper
• 1 tsp. coarsely ground black pepper
• 4 (5 oz.) thin-sliced chicken breast cutlets
• salt
• 4 tsp. extra-virgin olive oil
• 1 cup lower-sodium chicken broth
• 2 tbsp. fresh lemon juice
• 2 tbsp. reduced-fat cream cheese (1 oz.) cut into small pieces

Makes 4 Servings

1. In a shallow bowl or plate, combine the white and black pepper. Coat both sides of the cutlets lightly with the pepper mixture, pressing it in to be sure it adheres. Season both sides of the cutlets lightly  with salt.
2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until lightly browned and cooked through but still juicy, about 3 minutes per side. Transfer chicken to a plate and cover to keep warm.
3. Add the broth and the lemon juice to the skillet and bring to a boil over high heat. Boil until reduced by half, 3-4 minutes.
4. Remove the pan from the heat and whisk in the cream cheese until it melts. Transfer the chicken to 4 plates and top each with about 3 tablespoons of sauce.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I like to call elegant fast food. This dish is what you would find in a sophisticated restaurant because of the flavors. The peppers make the dish spicy. The sauce on this chicken is to die for. It's very simple and flavorful. If you don't have chicken broth on hand, use white wine instead and it will still be delicious but may affect the points value. I also highly recommend seasoning the  chicken with minced garlic because garlic always makes everything better. I also recommend using a savory flavored cream cheese for a more bold flavor. 

Shrimp Scampi with Whole Wheat Pasta

Ingredients:

• 8 oz. whole wheat spaghetti or cappellini
• 3 tbsp. extra-virgin olive oil
• 1 medium red bell pepper, thinly sliced
• 5 large garlic cloves, minced
• 1/2 dry white wine or lower-sodium chicken broth
• 1/8 tsp. red pepper flakes, or to taste
• 1 1/2 lbs. peeled and deveined large shrimp
• 2 tbsp. fresh lemon juice
• 1/3 cup chopped fresh parsley
• salt
• freshly ground black pepper

Makes 4 Servings

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain.
2. While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and pepper flakes. Bring to a simmer and cook until the liquid is slightly reduced, about 1 minute longer.
3. Add the shrimp and cook, stirring, until they turn pink and just opaque in the center, about 3 minutes. Remove the pan from the heat and stir in the lemon juice.
4. In a large serving bowl, combine the drained pasta, shrimp mixture, and parsley. Season with salt and pepper to taste. Toss well and serve.

WW POINTS VALUE: 12 Pts. with pasta; 8 pts. without pasta

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love shrimp scampi? You can make this international classic in less than 30 minutes without breaking the bank. Shrimp scampi usually contains a lot of butter and pasta. This recipe uses olive oil in place of butter and uses whole wheat pasta to lighten the dish up. The bell pepper adds color along with the garlic. The combination of white wine, chicken broth and lemon juice is so heavenly with the shrimp and pasta. You can make a restaurant quality meal at home in 30 minutes or less and be just as delicious.

Canadian Bacon and Eggs Pockets

Ingredients:

• 4 egg whites
• 2 eggs
• 3 tbsp. water
• 1/8 tsp. kosher salt
• freshly ground black pepper
• 3 oz. Canadian bacon, chopped
• 2 tbsp. sliced scallions (optional)
• nonstick cooking spray
• 2 oz.  (1/2 cup) reduced-fat cheddar cheese (optional)
• 2 large whole-wheat pita bread rounds, cut in half

Makes 4 Servings

1. In a medium bowl, combine egg whites, eggs, water, salt and pepper. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, scallions.
2. Lightly coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add eggs to the skillet. Cook, without stirring, until mixture begins to set on the bottom and around edges.
3. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until eggs are cooked through but still glossy and moist. Remove from heat immediately. Fold in cheese.
4. Open pita halves to form a pocket. Pull pita halves with eggs.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Eggs are absolutely delicious for breakfast, lunch and dinner. You get your grains, protein and a little dairy in this sandwich and it will quickly fill you up. If you want to make your eggs a little creamier, substitute 3 tablespoons of skim milk in place of the water. Milk always make eggs fluffier. I was surprised how delicious these eggs were made mostly of egg whites. Another yummy thing about this dish was it was made into a sandwich. If you don't have pita pockets, you can always use a whole wheat tortilla and it will still be delicious. These bacon and egg sandwiches are quick and easy and better than the egg sandwiches you get at the fast food joint.