Combine the cup fat-free milk and lemon juice. Save for later.
In a bowl, mix the flour, baking powder, baking soda, and sugar together well.
Cut the light butter into the flour mixture, until the pieces are very small.
Stir the Parmesan cheese and basil into the flour mixture. Mix well.
Add the milk and lemon juice to the mixture and stir just until moist.
Bake for 10-15 minutes or until golden. (I usually brush some melted butter over mine when I take them out of the oven.)
These muffins are delicious!
If you use regular Butter (I used Kirkland) instead of light Butter, the nutritionals will be as follows: Calories: 111 Fat: 5.1g Saturated fat: 3.3g Carbohydrates: 12.2g Sugar: 1.1g Sodium: 247mg Fiber: 0g Protein: 5.1g Cholesterol: 7.8mg Points 2.6 Points+ 3.1
This Chicken BBQ came out delicious. My brother Rip and I really liked it. Al doesn’t eat much chicken and does not like BBQ so he had cottage cheese and mandarin oranges for his protein. A definate keeper!
Points 3.7 Points+ 4.5 Smart Points 4I made this for my brother, Rip, and I and we loved it. It is so easy to make and you can use whatever BBQ you like. For this batch I used Jack Daniel's Honey BBQ Sauce.
6 frozen Chicken Breast Fillets, boneless (mine came out to be 31 oz)
12 oz Barbeque sauce (I used Jack Daniel's Honey Smokehouse)
½ cup Italian salad dressing (I used Northern Italian Lite, basil & romano)
2 tbsp Worcestershire sauce
¼ cup light Brown Sugar
Place frozen chicken breasts in crockpot.
In a separate bowl, mix together the BBQ sauce, Italian salad dressing, Worcestershire sauce and the brown sugar.
Pour over the chicken in the crockpot.
Cook for 3-4 hours on High or 6-8 hours on Low.
**The nutritionals only include the BBQ Chicken.
***Feel free to use your choice of BBQ sauce and Italian dressing but change nutritionals accordingly.