Breakfast Recipes

"Women helping women build self esteem and confidence"

Healthy Breakfast Recipes

Eating breakfast is important to help you feel good, improve your mental performance, and increase your intake of important nutrients. Eating breakfast regularly can also help you maintain a healthy weight. Studies show that women who consistently consumed more fibre-rich grains such as oatmeal and whole-grain breakfast cereals gained less weight than women who had less fibre in their diets. Skipping breakfast may tempt you into having a high fat mid-morning snack, such as a doughnut, croissant or a higher fat commercial muffin, to satisfy your hunger. Avoiding breakfast may also cause you to eat more food than you need later in the day. Studies have shown that women who eat breakfast regularly are less likely to be overweight.

Check out the Healthy Living Forum! NEW

Click on a PINK recipe title below to go to that recipe. When you are finished with that recipe, click the BACK button on your browser to return to the top of the page.

To send in a healthy recipe, click here

A Texas Breakfast Casserole

A Texas Breakfast Casserole

Ingredients:
1 Can Crescent Rolls
1 Pound Sausage - cooked and drained
Fresh Mushrooms -- sliced
3/4 Pound Monterey Jack Cheese - grated
6 Eggs -- beaten
1 Can Cream Of Onion Soup

Preparation:
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.


Almond Cream Cheese Stuffed French Toast

Almond Cream Cheese Stuffed French Toast

Ingredients:
3 Lb French bread (wide loaf)- Un-Sliced
4 Oz Almonds, dry-roasted - diced
8 Oz Cream cheese -- softened
1/2 C Raspberry preserves
24 Eggs
1 1/2 Qt Milk
1 T Almond extract
1 T Vanilla extract
1 T Cinnamon
Butter, maple syrup, powdered sugar

Preparation:
Cut bread into 1-inch slices and cut a pocket into each side. Combine almonds, cream cheese and preserves and stuff into bread pockets. Beat together eggs, milk and flavorings. Soak bread and saute in butter until browned on both sides. Serve 2-4 slices per person.

Serves: 6


Apple Cider Pancakes

Apple Cider Pancakes

INGREDIENTS:

2 cups complete pancake mix

1 1/4 cups apple cider

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 tablespoon brown sugar

1/2 teaspoon vanilla extract

1/4 cup chopped walnuts

(optional) butter flavored cooking spray

--------------------------------------------------------------------------------

DIRECTIONS:

1. Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.

2. Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.


Apricot Honey Oatmeal

Apricot Honey Oatmeal

(You can subtitute the apricots with any dried fruit you like.)

(4 servings)

  • 3-1/2 cups water
  • 1/2 cup chopped dried apricots
  • 1/3 cup honey
  • 2 cups Quaker® Oats (quick or old fashioned
  • uncooked)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt (optional)
In 3-quart saucepan, bring water, apricots, honey, cinnamon and salt to a boil.

Stir in oats; return to a boil.

Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old fashioned oats) or until most of liquid is absorbed, stirring occasionally.

Let stand until of desired consistency.

Banana Muffins

Banana Muffins

INGREDIENTS:

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe banana

1/4 cup white sugar

1/4 cup sour cream

1 egg

1/2 teaspoon vanilla extract

--------------------------------------------------------------------------------

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2. Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.

3. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.


Breakfast burrito

Breakfast burrito

SERVES 1

Ingredients

1/2 cup chopped tomato
2 tablespoons chopped onion
1/4 cup canned corn
1/4 cup egg substitute
1 flour tortilla, 6 inches in diameter
2 tablespoons salsa

Directions

In a small skillet, add the chopped tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture is evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.

To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately.


Breakfast Fruit Salad

Breakfast Fruit Salad

1 cup fat-free cottage cheese
1 apple, skin left on,cored and chopped
1 teaspoon raisins
1/2 cup pineapple tidbits
4 teaspoons slivered almonds
1/8 teaspoon cinnamin
1/8 teaspoon nutmeg
1/8

teaspoon dried cilantro or 1/2 teaspoon fresh cilantro

  1. Combine ingredients.
  2. Eat and be healthy!


Broccoli cheddar bake

Broccoli cheddar bake

SERVES 6

Ingredients

4 cups chopped fresh broccoli
1/2 cup finely chopped onion
2 tablespoons water
1 1/2 cup egg substitute
1 cup fat-free milk
1 cup shredded cheddar cheese
1/2 teaspoon ground black pepper

Directions

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a nonstick skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. Keep adding water to prevent the vegetables from drying out, but use as little water as possible. Drain and set aside when the broccoli is done.

In a bowl, combine the egg substitute, milk and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir to mix well.

Transfer the mixture into the prepared baking dish. Set the baking dish into a large pan filled with about 1 inch of water. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes. Remove from the oven and top with the remaining 1/4 cup shredded cheese. Let stand about 10 minutes before serving.


Cinnamon Chocolate Low-Fat Oatmeal

Cinnamon Chocolate Low-Fat Oatmeal

(1 serving)

(Add skim-milk for a creamier consistency.)

  • 2 packets plain instant oatmeal
  • 1 packet fat-free hot chocolate
  • 3 packets Splenda
  • 2 teaspoons cinnamon

Mix all of the ingredients together in a bowl. Pour some boiling water into the bowl and mix well.


Crab and Swiss Quiche

Crab and Swiss Quiche

Ingredients:
2 egg, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 pound imitation crab meat, flaked
1 1/2 cups shredded Swiss cheese
1 (9 inch) unbaked pie crust

Preparation:
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Serves: 8


Gingerbread Waffles with Hot Chocolate Sauce

Gingerbread Waffles with Hot Chocolate Sauce

Ingredients:
1 cup light molasses
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Preparation:
1. In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg. 2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth. 3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce. 4. To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Serves: 6


Johnny Cakes

Johnnycakes

Ingredients:
2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Preparation:
1. Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter. 2. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Serves: 10


Pumpkin and Carrot Scone Recipe

Pumpkin and Carrot Scone Recipe

Looking for an out-of-the-ordinary scone recipe? These are an attractive, deep orange color and they have a taste that will remind you of pumpkin pie. And there is a secret ingredient—grated carrots. The carrots give them a bit of chewiness. The bonus? These great tasting scones are healthier with vitamin A-loaded pumpkin and carrots and yogurt.

Ingredients

2 1/3 cups all-purpose flour
1/3 cup brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup shredded carrots

6 tablespoons cold butter

1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup vanilla or plan yogurt (fat reduced or regular but not fat free)
1 large egg

2 tablespoons butter, melted
turbinado sugar

Directions

Preheat the oven to 425 degrees. Grease a large baking sheet or cover it with parchment paper.

1. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Stir in the grated carrots.
2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.

3. In another bowl, stir together the pumpkin, vanilla extract, yogurt, and egg. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scones tough.)

4. Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into wedges or use a biscuit cutter to cut them into circles. Place the scones on the prepared baking sheet. Melt the 2 tablespoons of butter and brush on the scone wedges. Sprinkle them with the turbinado sugar to cover.

5. Let bake for 12 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool.

Unknown

Rolled ham and Swiss omelet

Rolled ham and Swiss omelet

SERVES 6

Ingredients

1/2 cup all-purpose (plain) flour
1 cup fat-free milk
1 tablespoon trans-free margarine
1 cup egg substitute
1 cup chopped smoked ham
1 small onion, chopped
1 1/2 cups shredded reduced-fat Swiss cheese
1 cup fresh spinach, chopped, plus spinach leaves for garnish

Directions

Preheat the oven to 350 F. Line a jellyroll pan (15 1/2 inches by 10 1/2 inches) with aluminum foil. Coat generously with cooking spray.

In a large bowl, combine the flour, milk, margarine and egg substitute. Stir until well blended. Pour the flour mixture into the jellyroll pan and sprinkle with ham and onion.

Bake until eggs are set, about 15 minutes. Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end and using foil to lift and roll the omelet. Cut into 6 equal slices, each about 2 1/2 inches long.

Arrange additional spinach leaves on serving plate. Add the omelet and serve immediately.


 

 

..Donation`s are appreciated..

Yes.. there is now a donation button in several spots around the selfesteem forum and the website.

This was not my idea...it actually came from a few of the self-esteem members as they understand the amount of time and monies that it takes to bring all of the information and self-esteem support to these pages for all of you.

The donation is set at its minimum of $1.00.
So ...do feel free to support womensselfesteem.com so that we can continue to support you!
Thank you so much in advance!
~D~


$1.00 is all it takes!

 

 

banner

 

Only Search Womensselfesteem.com

 

 Share/Bookmark

 

 

Site Map1 Site Map2 Links Contact Us Terms/ Copyright © 2002-2017 Womens Self-esteem

 


Ads By CbproAds