Big Breakfast Cookie
Yield: 1 Serving; 5 points for one big cookie,or make it into smaller cookies for less points.
1/3 c oatmeal
1 T raisins
1 T flour
1/3 c fat-free dry milk
1/4 c applesauce (no-sugar added)
1/4 t cinnamon
1/4 t baking powder
1 T Splenda or other equivalent
Preheat oven to 350 degrees. Spray a cookie sheet with Pam. Mix all ingredients together and spoon a large mound on cookie sheet. Bake for 15-20 minutes, until golden brown on edges.
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Dried Cherry Scones
Yield: 10 servings; 3 points per serving
2 3/4 cups low-fat baking mix (like Bisquick)
1/4 cup Splenda
1/2 cup dried cherries
1/2 teaspoon Splenda
8 ounces cherry low-fat or fat free yogurt
1 tablespoon sugar
Preheat oven to 400 degrees. Mix cherries with 1/2 teaspoon Splenda. Mix Bisquick with the 1/4 cup Splenda,. Stir in cherries, add yogurt and mix until moistened. Turn out onto a floured surface and knead four or five times by hand.
Spray Pam or parchment paper onto a cookie sheet. Spread dough out into a 9-inch circle on cookie sheet. Score into 10 slices. Sprinkle with sugar and then bake for 16 to 20 minutes or until lightly browned.
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Cherry Almond Scones
Yield: 12 servings; 2 points per serving
1/4 cup Egg Beaters Egg Beaters
1/3 cup Mott's Natural unsweetened Apple sauce
1 cup SPLENDA No Calorie Sweetener
1/2 cup fat-free skim milk
1 Tbsp vinegar
1/2 tsp almond extract
1/3 cup nonfat dry milk
1 tsp baking powder
1/2 tsp baking soda
2 cup all-purpose flour
1 cup unsweetened frozen sour red cherries
Preheat oven to 350 degree F. Spray a cookie sheet or jellyroll pan with baking spray and set aside. In a large mixing bowl Add egg beaters, applesauce, SPLENDA® Granular, skim milk mixed w/vinegar, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add cherries (thawed & chopped) and stir until blended.
Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Bake in a preheated 350 degree F oven for 10-15 minutes.
Freezes well.
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Three Berry Scones
Yield: 12 servings; 2 points per serving
2 cup all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp table salt
2 Tbsp unsalted butter, chilled and cut into small pieces
1 cup buttermilk
1 1/2 cup frozen unsweetened mixed berries
2 serving butter-flavor cooking spray
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.
Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.
Bake until cooked through and golden, about 20 minutes.
Yields one wedge per serving.
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Blueberry Scones
Yield: 4 servings; 2 points per serving
2/3 cup uncooked oatmeal
1/3 cup Bisquik reduced-fat baking mix
1/2 tsp baking powder
1 tbsp brown sugar
1/4 cup fat-free (skim) milk
1/2 cup blueberries
Combine first 5 ingredients. Fold in berries. Form into 4 mounds and bake on PAM - sprayed baking sheet. Bake for 10 minutes at 400 degrees.
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Breakfast Banana Split
Yield: 1 Serving; 3 points per serving.
1/2 banana
1/4 c lowfat or nonfat ricotta cheese, or cottage cheese
1 small navel orange
1/4 c fresh raspberries
Place 1/2 banana in a shallow bowl. Top with ricotta. (I used ricotta cheese blended with 1/4 tsp vanilla extract & 1/2 packet Splenda.) Arrange orange slices all around. (I used 1/2 orange and cut the slices in half as well). Puree raspberries in process or blender (I mashed them a fork and added the remaining 1/2 packet of Splenda). Drizzle over fruit and ricotta. Serve at once.
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Breakfast Bread Pudding
Yield: 9 Servings
1 c Mott's Natural Apple Sauce
1 c 2% lowfat milk
2 large eggs
1/4 c brown sugar
4 slices cinnamon raisin bread, cut into cubes (about 4 cups)
Streusel Topping (recipe follows)
Preheat oven to 350 F. Combine apple sauce, milk, eggs and brown sugar in medium bowl. Whisk until well combined. Gently stir in bread cubes until well moistened. Pour mixture into lightly greased 8 x 8-inch baking pan. Top with streusel topping, if desired.
Bake 30 minutes, or until toothpick inserted into center comes out clean. Serve warm.
Streusel Topping: Mix together 2/3 cup quick-cooking oats, 3
tablespoons brown sugar or (I used 1 T. Brown sugar splenda) , and ½ teaspoon ground cinnamon until thoroughly combined.
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Apple Breakfast Patties
Yield: 8 servings; 1 point per serving
1 egg white slightly beaten
1/4 cup finely chopped onion
1/2 cup apple finely chopped
3 tablespoons quick-cooking oats
2 tablespoons fresh parsley snipped
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 dash ground red pepper
1/2 pound ground pork lean
1 pound ground turkey breast
In a medium mixing bowl combine egg white, onion, apple, oats, parsley, salt, sage, nutmeg, pepper, and ground red pepper. Add ground pork or turkey breast. Mix well. Shape the mixture into eight 2-inch-wide patties.
Spray a cold 10-inch skillet with nonstick coating/cooking spray. Preheat over medium-low heat. Cook patties for 8-10 minutes or till meat is no longer pink and juices run clear, turning once.
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Dried Cherry Scones
Estimated Points per serving: 3
2 3/4 cups low-fat baking mix (like Bisquick)
1/4 cup Splenda
1/2 cup dried cherries
1/2 teaspoon Splenda
8 ounces cherry low-fat or fat free yogurt
1 tablespoon sugar
Preheat oven to 400 degrees. Mix cherries with 1/2 teaspoon Splenda. Mix Bisquick with the 1/4 cup Splenda,. Stir in cherries, add yogurt and mix until moistened. Turn out onto a floured surface and knead four or five times by hand.
Spray Pam or parchment paper onto a cookie sheet. Spread dough out into a 9-inch circle on cookie sheet. Score into 10 slices. Sprinkle with sugar and then bake for 16 to 20 minutes or until lightly browned.
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Knife and Fork Breakfast Burrito
Yield: 4 servings
1 cup black beans drained rinsed and mashed
1/3 cup chunky salsa
4 eggs slightly beaten
2 tablespoons milk
1/4 tsp black pepper
1/8 tsp salt
12 to 16 thin slices tomato
1/2 cup ff cheddar cheese
ff sour cream
In a small skillet combine mashed black beans and salsa, heat through over low heat. Cover to keep warm.
Beat together eggs, milk, salt, and pepper. Spray a 10 inch skillet, and heat over medium heat until a drop of water sizzles.
For each egg tortilla, pour about 1/4 cup of the eggs into the hot pan. Lift and tilt pan to spread egg over bottom. Return to heat, cook for 1.5 to 2 minutes or until lightly browned on the bottom. Do not flip the tortillia. Loosen the edge of the egg and slide out onto a serving plate, browned side down.
To assemble, spread 1/4 of the bean mixture on 1/2 of the egg tortilla, top with tomato slices, and cheese. Fold in half and then into quarters to form a burrito. Keep warm while cooking remaining tortillas and assembling burritos.
Top with sour cream and cheese and additional salsa.
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Quinoa Breakfast Porridge (Core)
1 c Quinoa
2 c Water
1/2 c Apples; thinly sliced
1/3 c Raisins (chopped dates to make it Core, or leave them out.)
1/2 ts Cinnamon
Skim Milk (original recipe calls for milk or cream and brown sugar or honey, but these simple substitutions should work.)
Sweetener
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.
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Breakfast Burrito
6-10 eggs
2 tsp. oil
1/4 c. lean ham, cubed
1/2 c. green & red bell pepper, chopped
1/4 c. onion, chopped
1/2 c. shredded potatoes
1 tsp. black pepper
1/4 tsp. salt
1/4 tsp. red pepper flakes
FF cheese
salsa
warm flour tortillas
Place the potatoes in a small sauce pan. Add just enough water to cover the potatoes. Boil for 2-3 minutes. (Softens the potatoes so the "cook" faster mixed with the eggs.)
Heat oil in a large skillet. If using a non-stick skillet, reduce oil by half. Add vegetables, potatoes, ham and seasonings. Add eggs. Scramble the egg mixture until eggs are cooked through and potatoes are tender.
Spoon egg mixture into warmed tortillas. Top with FF cheese (shredded is preferable) and salsa.
Depending on the size of the tortilla, this makes 3-5 breakfast burritos.
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Homemade Granola
Yield: 7 (1/2 cup) servings
2 1/2 c. old-fashioned rolled oats
1 c. shredded coconut (optional)
1/2 c. chopped almonds, pecans, walnuts (your choice)
1/2 c. sesame seeds
1/2 c. shelled sunflower seeds
1/2 c. unsweetened wheat germ
1/2 c. honey
1/4 c. cooking oil
1/2 c. craisins or dried cherries
1/2 c. raisins
Combine oats, coconut, nuts, sesame and sunflower seeds and wheat germ. Combine honey and oil and stir into mixture.
Spread out into 9 x 13 inch baking pan. Set oven at 300 degrees and bake until light golden brown, 40 to 50 minutes, stirring every 15 minutes. Remove from oven. Stir in dried fruit. Remove to another pan to cool. Store in tightly covered jars or plastic bags. Refrigerate.
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Skillet Breakfast Hash
4 oz. sliced, deli roast beef or other meat
1 medium fresh tomato
1/3 cup chopped onion
1/2 bell pepper, green
1/4 tsp. black pepper
1/4 tsp. Worcestershire sauce
2/3 tbsp. olive oil
1/2 cup frozen hash brown potatoes
Dice roast beef; set aside. Rinse and chop tomato and pepper; set aside. Heat a nonstick skillet with oil to medium high heat. Sauté onions and pepper for 3-4 minutes until onions are translucent; add roast beef, hash brown potatoes, tomato and seasonings to taste. Cook for 10-12 minutes, stirring a few times, until potatoes are cooked. Serve.
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Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash
2 teaspoons olive oil
1 medium onion, diced (about 1 cup)
1 teaspoon chopped fresh thyme leaves
2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups)
1 1/2 cups cooked diced turkey breast(4 ounces)
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup low-sodium chicken broth
1 teaspoon white vinegar
4 eggs
Hot sauce, for serving
In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.
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Homemade Hash Basics
Start with equal amounts of each of the following:
Cooked Meat (leftover beef, turkey, chicken, corned beef) - chopped
Chopped Onions
Chopped Potatoes
Put a little healthy oil - I use Canola - in a large heated frying pan. The oil is to keep everyting from sticking, so if you use a non-stick pan, you will need much less oil thank if you use a regular pan. Points will vary depending on how much oil you use. Add the onions and cook until they start to turn transparent - about 2 minutes or so.
Add the potatoes. To save time you can boil the potatoes till they are about 1/2 done, then chop them. Use waxy potatoes - not baking potatoes. Cook with the onions till they just start to brown.
Add the cooked meat. Cook all till it starts to form a crust on the bottom, then turn over to crisp up the other side.
Serve with a poached or soft-boiled egg on top. Salt and Pepper to taste - I like a good bit of freshly grated black pepper.
The points will vary depending on your serving size.
This is easy to make, and it tastes better than canned hash.
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Hot Corned Beef-Potato Hash
Yield: 4 (2 cup servings); 4 points per serving
8 ounces thinly sliced lean deli corned beef
1 pound small red potatoes (about 8 potatoes), thinly sliced
1 cup thinly sliced leek (about 1 medium)
1 (10-ounce) bag angel hair slaw
1 tablespoon vegetable oil
6 tablespoons red wine vinegar
2 teaspoons spicy brown mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Cut corned beef slices crosswise into thin strips; set aside.
Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well-blended and wilted. Serve immediately.
PER SERVING: CALORIES 218; FAT 5.9g; PROTEIN 5.9g; CHOLESTEROL 40mg; CALCIUM 68mg; SODIUM 913mg; FIBER 4.2g; IRON 2.6mg; CARBOHYDRATE 28.7g
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