Monday, July 20, 2009

Let’s talk about Breakfast

Are you a breakfast eater? Do you get up in time to sit down and enjoy? Grab something and run out the door? Pick it up on your way to work or are you like me and just bring it with you and eat at your desk?

I’ve usually got some kind of cereal with me, but I occasionally run into Dunkin Donuts and get an egg & cheese wrap, which are pretty filling considering their tiny size.

I came across a few breakfast recipes in an email this morning that I wanted to share with you all, because you know Breakfast is the most important meal of the day ;o)

Honey Granola with Fruits, Seeds & Nuts
We love this mixture, but make this granola your own. Try cashews subbed for almonds, cut-up dried apricots for the cranberries, or chopped figs for the raisins. Choose strong, dark honey or a delicate, light type--whichever suits your taste.

Work Time: 10 Minutes
Total Time: 45 Minutes + Cooling Time
Servings: 18

1 c honey
1/3 c canola or safflower oil
1/8 tsp salt
4 c old-fashioned rolled oats
1 c unsalted pumpkin seeds
1/2 c slivered almonds
1/2 c unsalted sunflower seed kernels
2 tsp sesame seeds (optional)
1 c dried sweetened cranberries
1 c golden raisins

1. Put one oven rack in middle position and another just below. Heat oven to 300°F. Lightly oil 2 rimmed baking sheets.

2. Combine honey, oil, and salt in small saucepan. Set over medium heat and stir until hot and well blended, 2 minutes.

3. Mix oats, pumpkin seeds, almonds, sunflower seeds, and sesame seeds (if using) in large bowl. Stir honey mixture again. Drizzle over oat mixture while stirring. Continue stirring until oats are thoroughly coated.

4. Spread mixture on prepared baking sheets. Bake 15 minutes. Stir. Rotate pans top to bottom and front to back. Continue baking, stirring every 5 minutes, until golden brown, 10 to 18 more minutes. Watch closely to avoid burning.

5. Cool and stir in cranberries and raisins. Transfer to airtight storage containers.

Nutritional Info Per Serving (1/2 cup) 263 cal, 5 g pro, 43 g carb, 3 g fiber, 9 g fat, 1 g sat fat, 0 mg chol, 19 mg sodium

Puffy Frittata With Ham and Green Peppers


Serves:4 Prep: 17min|Cook: 35min |Total: 59min

Directions

1.
Melt 1 tablespoon of the butter in a large (12") nonstick skillet over low heat. Add the onion, bell pepper, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the ham and cook for 1 minute, stirring occasionally. Transfer to a plate.
2.
Separate the eggs, placing the yolks in a medium-size bowl and the whites in a large bowl. Lightly beat the yolks with the water, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Beat the egg whites until they form stiff, but not dry, peaks. Fold the yolks into the whites.
3.
Melt the remaining 1 tablespoon butter in the skillet over low heat. Pour in the eggs and spread them evenly with a rubber spatula. Scatter the ham mixture and cheese (if using) over the top, cover, and cook until the eggs are set, 25 to 30 minutes. Slide the frittata onto a plate and serve immediately (puffiness will subside in 5 to 7 minutes).

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Recipe Tips
Extra servings make wonderful sandwiches at room temperature or hot. Refrigerate the frittata for up to 2 days. To reheat: Place the frittata on a baking sheet coated with cooking spray, cover, and bake at 350°F for about 10 minutes.

Nutritional Facts per serving

CALORIES 316.1 CAL

FAT 22.4 G

SATURATED FAT 9.8 G

CHOLESTEROL 472.5 MG

SODIUM 1142.8 MG

CARBOHYDRATES 5.9 G

TOTAL SUGARS 2.1 G

DIETARY FIBER 1.3 G

PROTEIN 23.6 G



OK, now this one.. this one sounds soo good.. I would probably make it a sandwich style though, lol...

Waffle Sundae

This warm waffle and cool yogurt combo is a delicious sit-down meal that’s ready in less than 5 minutes. Too sweet for the morning? Serve it as an after-dinner dessert.

  1. Prepare 2 frozen whole grain waffles according to package directions
  2. Top each waffle with 1/4 c nonfat plain yogurt
  3. Add 1 Tbsp slivered almonds, 1/4 c fresh raspberries, and 1/2 Tbsp pure maple syrup

Total calories: 409 Calories



Oatmeal Buttermilk and Berry Pancakes


These oat cakes have such a lovely blending of flavors and pleasing texture from the whole grains.

Ingredients

makes 12 pancakes

1 1/4 cups quick-cooking oats
1/2 cup whole wheat flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk**
1 egg
1 egg white
1 tablespoon unsalted butter, melted
1 teaspoon grated fresh lemon peel
1 cup fresh blueberries
1/2 cup maple syrup

Directions

1.
In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
2.
In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
3.
Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.

**If you don't have or don't care for buttermilk you can use a 50/50 mix of plain yogurt & milk
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Nutritional Facts per serving

CALORIES 129.7 CAL

FAT 2.4 G

SATURATED FAT 0.9 G

CHOLESTEROL 21 MG

SODIUM 100.7 MG

CARBOHYDRATES 24.6 G

TOTAL SUGARS 13.7 G

DIETARY FIBER 1.9 G

PROTEIN 3.6 G

1 comments:

MommaKiss said...

The pancakes are right up my alley! Any substitute for the buttermilk?