Here’s another recommended recipe we found from food.com.
Reference Link:
Light Breakfast Empanadas:

“Enjoy this hearty breakfast without feeling guilty about the calories. This recipe also contains a recipe on how to make corn tortillas (which form the crust of the empanada). This will show you how to make a perfect tortilla every time with the tortilla press (which, I’m surprised to say, I haven’t seen anywhere else on the web).”

Ready In:

40mins

Ingredients:

7

• 1 cup cornflour
• 1 ear of corn
• ³⁄₄ cup water
• 4 egg whites
• 4 turkey sausage links
• 2 ounces low-fat cheddar cheese
• 2 tablespoons light butter

directions

• Boil corn, then cut kernels off.
• Puree corn with water in food processor.
• Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.
• Heat nonstick pan to medium temperature.
• Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.
• Cut dough into 4 equal pieces, and roll each into a ball.
• If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.
• If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don’t lean on the tortilla press or hold it excessively long, or the tortilla could break up.
• If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
• Wet the perimeter of the tortilla with water.
• Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.
• Pinch the edges together. Press along the fold with a fork if desired.
• Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
• Serve with salsa and guacamole if desired.

Questions & Replies

Got a question? Share it with the community!

Want a Second Helping?

Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox.

To withdraw your consent or to learn more about your rights, see the Privacy Policy.

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I’m certain to be interrupted. In other words, my available times for cooking are very limited.

I don’t want to give up on anything I love – my family, my job, my cooking – so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don’t get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.

I’m also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it’s possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn’t keep such loony hours, I’d call myself “The Healthy Gourmet”.

View Full Profile

Jeannie notes.. Above is curated for evaluation and recommendation from food.com

Read full article here:
Light Breakfast Empanadas

reco low-cal