How to Make Easy Meals

Archive for the ‘Breakfast’ Category

Ingredients:

2 cups oat bran
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup nonfat or low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup fat-free egg substitute
2 tablespoons canola or walnut oil
3/4 cup fresh or frozen (unthawed) blueberries

Instructions:

In a large bowl mix together oat bran, sugar, baking powder, and baking soda. In another bowl combine yogurt, orange juice, egg substitute and oil. Add yogurt mixture to the oat mixture and stir until they are well blended. Next, add in the berries. Spritz muffin tin with nonstick spray. Fill cups approximately 3/4 full. Bake at 350 degrees F for 15 minutes or until toothpick/fork stuck in the center comes out clean.

Leftovers keep nicely in the fridge or freezer! You can easily substitute raspberries for blueberries for a different muffin.

Ingredients:

1 3/4 cup rolled oats
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon nutmeg
2 1/3 cups shredded carrot
2/3 cup fat free milk
2 tablespoons fat free sour cream
1/4 cup egg whites, lightly beaten

Instructions:

Line muffin pan with papers or spritz with nonstick spray. In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg.
In a separate bowl mix together carrots, milk, sour cream, and egg white. Blend together dry and wet ingredients.  Fill each muffin cup a little over half full. Bake at 350 degrees F for 20 minutes.   A toothpick or fork inserted in center should come out clean when done.

Ingredients:

2/3 cup long cooking oats
1 cup apple juice
1/2 cup water
1/2 cup dried plums, chopped
1/4 cup dried apples, chopped
1/4 tsp. cinnamon
1/8 tsp. salt
2 Tbsp pecan pieces
1/3 cup milk
1 egg
1/2 tsp. vanilla extract

Instructions:

Place the oats in a saucepan.  Pour the apple juice and water in with the oats and stir to combine.  Add in the plums and apples.  Sprinkle with the cinnamon and salt.  Stir to combine together.  Add the nuts and stir once more.  Place the saucepan over medium high heat and bring mixture to a steady boil.  Reduce the heat to low and continue cooking an additional 4 minutes being sure to stir often.  Mixture should thicken and no water should be left in the pan.  In a small bowl whisk the milk, egg and vanilla together well.  Pour into the oatmeal.  Continue to cook on low 1 minute being sure to stir continuously.  Serve warm with butter and brown sugar.

Ingredients:

1/2 cup water
1 cup sugar
1 slice lemon zest
4 cups pears, peeled, cored and sliced
3 large eggs
2 cups milk
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
12 slices bread, slightly stale

Instructions:

Place the water in a sauce pan.  Add the sugar and lemon zest.  Bring the mixture to a rapid boil over high heat.  Turn the heat down to low once boiling and continue to cook 6 minutes.  Sauce should turn to a syrup consistency.  Add the pears and cook another 8 minutes or until the pears are fork tender.  Once tender remove the pears with a slotted spoon from the juice and place them in a bowl.  Place the juice back over medium high heat and continue cooking 5 minutes.  Some of the juice will evaporate.  After 5 minutes remove the pan from the heat and pour the juice over the top of the pears.  Cover and set aside.  Place the eggs in a large mixing bowl. Pour in the milk.  Add the sugar, cinnamon, nutmeg and vanilla to the egg milk mixture.  Whisk the ingredients together being sure they are combined well.  Heat a griddle that’s been sprayed with a non stick cooking spray.  The griddle is hot when a drop of water dances on the surface. Lay a slice of bread into the egg mixture being sure to coat well.  Place the coated bread on the hot griddle.  Cook about 4 minutes or until the bottom is a nice brown, flip and continue cooking 3 minutes or until browned.  Continue with each slice of bread.  When ready to server pour the pear mixture over the top of the French toast.

2 1/2 cups all purpose flour
1/4 cup light brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
4 large eggs, beaten
1 cup milk
1 cup buttermilk
1/4 cup butter, melted
1 (15 ounce) can pumpkin

Instructions:

Sift together the flour and brown sugar in a large mixing bowl. Add the baking powder, baking soda and salt and stir to combine all the ingredients together.  In a separate bowl add the milk to the beaten eggs and mix slightly.  Pour in the buttermilk and melted butter.  Mix to incorporate.  Fold in the pumpkin and mix until all the ingredients are incorporated together and mixture is smooth.  Add the dry ingredients to the smooth mixture.  Blend together making sure all the dry ingredients are moistened well.  Heat the waffle iron.  Pour a scant amount of the batter onto the waffle iron and cook according to the waffle iron directions.  Set the oven temperature to 200 degrees.  When the waffle is done place it on the preheated oven rack to keep hot.  Continue cooking the waffles until all the batter has been used.  Serve with warm Apple Cinnamon Breakfast Syrup.