Egg Whites and Broccoli Rice Cups
1 cup Brown Minute Rice
1 cup water
1 bunch of fresh broccoli cut into small pieces
3/4 cup low fat shredded mozzarella cheese, divided
1/4 cup fat free ranch dressing
4 egg whites, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Prepare rice as directed on package. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups. Top with remaining 1/4 cup cheese. Bake 15 to 20 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.
I served it with my favorite salsa!
Adapted from the Fountain Avenue Kitchen
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