How to Make Easy Meals

Posts Tagged ‘Breakfast’

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:

3/4 cup all-purpose flour
2 tablespoons wheat germ
1 cup whole-wheat flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon ground cinnamon
1 cup skim milk
3/4 cup fresh orange juice
Egg substitute equivalent to 1 egg
1 teaspoon grated fresh orange peel
Vegetable oil spray

Instructions:

In a medium mixing bowl, combine all dry ingredients and mix until well blended. In another medium bowl, combine all liquid ingredients and orange peel. Stir well. Pour liquid mixture into dry ingredients and stir until moistened. Don’t over stir. Preheat griddle. Spray lightly with vegetable oil spray. Pour 1/4 cup of batter onto griddle , turning once edges of pancake are dry and there are bubbles on top.

Ingredients:

¼ C. (½ stick) butter or margarine
5 medium boiling potatoes, cooked, peeled and cut into 1 inch cubes
½ tsp. seasoned salt
Salt and pepper
2 (4 oz.) pkgs. sliced smoked ham, cut into ½ inch wide strips
4 eggs beaten with 1 Tbsp. milk
2 Tbsp. chopped fresh parsley

Directions:

Melt butter in large skillet over medium heat. Add potatoes, seasoned salt, salt, and pepper. Cook until lightly browned, about 15 minutes. Add ham. Cook 3 minutes tossing gently. Reduce heat to low. Pour egg over potato mixture. Turn hash with spatula until egg is well incorporated and cooked through, 3 to 4 minutes. Garnish hash with parsley.