Category Archives: Breakfast Recipes

Cherry huh?

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10

I was doing the usual, just perusing the recipe websites and came across this on Myrecipes.com.  It’s a recipe for something called Cherry Clafouti.

Photo courtesy of Cooking Light

Photo courtesy of MyRecipes

I have never heard of Clafouti!  Have you?  I am dying to try it for two reasons….    1.)  it looks and sounds delicious!  2.)  I like saying clafouti!  It’s really fun!  Like “what are you eating there?”.  “Oh, just some clafouti”.

MyRecipes also adds that the cost per serving is only $.63 cents!  Can’t beat that.

Yield

6 Servings

Ingredients

  • 1  (12 oz.) package frozen pitted black cherries, thawed
  • 1/2  cup  plus 1 Tbsp. sugar
  • 3  large eggs
  • 1  yolk of a large egg
  • 1  cup  all-purpose flour
  • Pinch of salt
  • 1  teaspoon  vanilla extract
  • 1 1/2  cups  milk
  • 2  tablespoons  confectioners’ sugar, optional

Preparation

Preheat oven to 425°F. Butter a 9-inch pie plate. Drain cherries; sprinkle with 1 Tbsp. sugar.

Whisk eggs and yolk together in a large bowl until blended. Add flour gradually, stirring constantly with a fork until incorporated. Stir in remaining 1/2 cup sugar, salt and vanilla extract. Slowly add milk, stirring, until mixture forms a thin batter.

Pour half of batter into bottom of pie pan. Bake until firm and set, about 10 minutes. Remove from oven and scatter cherries over batter. Pour remaining batter over cherries and return to oven. Cook until puffed, lightly browned and set in middle, about 25 minutes longer. Cool slightly on a wire rack. Sift confectioners’ sugar over clafouti, if desired, and serve warm.

Nutritional Information

Calories:  274
Fat:  5g (sat 2g)
Protein:  8g
Carbohydrate:  49g
Fiber:  2g
Cholesterol:  151mg
Sodium:  66mg

SOURCE

Banana Bread

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2

This is not a recipe I would usually pick out, but Cooking Light’s Classic Banana Bread looks mighty tempting!  I have never made bread before (putting the packet in the bread machine doesn’t count, does it?).  I think this is a perfect recipe for me to try and venture into the world of bread baking, especially since there is no kneading involved :)

This would be a perfect breakfast for me to take in the car on my early morning clinical days.

Image courtesy of cookinglight.com

Image courtesy of cookinglight.com

I think I would throw in some extra ingredients like cinnamon, walnuts, nutmeg, and maybe substitute Greek yogurt for regular yogurt and whole wheat flour for white flour.

Yield

1 loaf, 14 servings (serving size: 1 slice)

Ingredients

  • 2  cups  all-purpose flour
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  cup  sugar
  • 1/4  cup  butter, softened
  • 2  large eggs
  • 1 1/2  cups  mashed ripe banana (about 3 bananas)
  • 1/3  cup  plain low-fat yogurt
  • 1  teaspoon  vanilla extract
  • Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information

Calories:
187 (21% from fat)
Fat:
4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein:
3.3g
Carbohydrate:
34.4g
Fiber:
1.1g
Cholesterol:
40mg
Iron:
1mg
Sodium:
198mg
Calcium:
20mg

Cooking Light, SEPTEMBER 2003

Ragin’ Cajun!

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6

Lookie what we have here!  Cajun Quiche in a Rice Crust from Cooking Light!

Photo courtesy of Cooking Light

Photo courtesy of Cooking Light

Doesn’t this look delicious?  And very creative with the rice crust.  Perfect for a mid-morning brunch or even just a breakfast for dinner meal.

And it’s from Cooking Light which means a moment on the lips won’t go straight to the hips!

Yield

4 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 2  cups  cooked long-grain white rice, cooled
  • 1  teaspoon  garlic powder
  • 1  teaspoon  onion powder
  • 1/2  teaspoon  salt
  • 1  large egg
  • Cooking spray
  • 1/4  cup  (1 ounce) reduced-fat shredded cheddar cheese
  • Filling:
  • 1/2  cup  prechopped onion
  • 1/2  cup  prechopped celery
  • 1/2  cup  prechopped red bell pepper
  • 1  teaspoon  bottled minced garlic
  • 3  ounces  andouille sausage or kielbasa, chopped (about 2/3 cup)
  • 3/4  cup  egg substitute
  • 1/4  cup  plain fat-free yogurt
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  hot pepper sauce (such as Tabasco)
  • 2  large egg whites
  • 1/4  cup  (1 ounce) reduced-fat shredded cheddar cheese

Preparation

Preheat oven to 375°.

To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.

Nutritional Information

Calories:  291 (32% from fat)
Fat:  10.3g (sat 4.5g,mono 3.7g,poly 1.6g)
Protein:  19.5g
Carbohydrate:  29.4g
Fiber:  0.9g
Cholesterol:  79mg
Iron:  2.8mg
Sodium:  623mg
Calcium:  181mg

SOURCE

Top Heavy Crumb Cake

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18

A couple a weeks ago, I was over on Donna’s blog – My Tasty Treasures.  I saw her recipe for a top heavy crumb cake that looked to DIE for!  It reminded me of  the Entenmann’s Ultimate Crumb Cake my mom used to buy for my sister, brother and me when we were younger.

Photo from Dill My Pickle

Photo from Dill My Pickle

I made it this past weekend at it was a huge hit!  I can not even explain how good this crumb cake is…much better than the store bought version.  The top is my favorite part and there is so much of it, plus the cake on the bottom is extremely moist and just melts in your mouth.  I made it Thursday night thinking we would be able to eat on it for the whole weekend, but it was gone first thing Saturday morning!

Photo from Dill My Pickle

Photo from Dill My Pickle

This recipe is definitely going in my file of favorites!  Click here for the recipe and while you are at it, check out Donna’s blog.  She is hilarious!!!

Photo from Dill My Pickle

Photo from Dill My Pickle

Do I have any spinach in my teeth?

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8

My sister cannot even put as much as a little crumb in her mouth without asking me afterward if she has anything in her teeth!  Every SINGLE time!

I wish I could just install a swivel mirror that attaches to the back of her head and she could swivel it on around everytime she needs to check her teeth!  Hmmm…..     I wonder if there is a patent on this idea yet?  I might be onto something.

That means she will NOT be allowed to try this recipe I have come across.  Yippee, more for me!!  It looks so delicious and unique….   Parmesan Spinach Cakes from Eating Well.  Yum!

photo courtesy of Food Network

photo courtesy of Eating Well

These are perfect little egg-slash-muffins for breakfast or brunch….   and they are healthy!  I think they would be a hit with the crowd wherever you served them!

INGREDIENTS

12 ounces fresh spinach (see Note)
1/2 cup part-skim ricotta cheese or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

NUTRITION INFORMATION:

Per serving: 141 calories; 8 g fat (4 g sat, 3 g mono); 123 mg cholesterol; 6 g carbohydrate; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.
Nutrition bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 medium-fat meat

TIP: Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

SOURCE

Knock knock….

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Reply

Who’s there?

Orange!

Orange Who?

Orange you glad I didn’t say pea?!? haha!

Okay, okay…   that was really bad, I know.  Yet, so true- I am really glad this recipe is about outrageous Orange and not peas!  Aren’t you?  Today as a part of Project Colorwheel: Orange Edition, we bring you another summer-perfect recipe from Cooking Light for a Sunshine Smoothie that is great for breakfast, lunch or even an afternoon snack!  Just looking at the photo makes me wish I was lounging poolside with one of these puppies in hand!  (which may come sooner than later if our real estate search goes as plans….  eeeeeeee!!!!)

Doesn’t this look absolutely delicious?

photo courtesy of Cooking Light

And SO good for your too.  This smoothie is FILLED to the brim with antioxidants like beta-carotene and vitamin C.  Just what we need to fend off that crazy swine flu….  oink oink!

Here is the recipe, again from our friends over at Cooking Light (my favorite magazine!):

Ingredients

  • 1/2  cup  chopped peeled mango
  • 1 1/2  cups  chopped peeled apricots (about 4 small)
  • 2/3  cup  chopped peeled nectarine (about 1 medium)
  • 1  cup  chopped cantaloupe
  • 1/4  cup  mango nectar (such as Jumex)
  • 1/8  teaspoon  grated lemon rind
  • 1  (6-ounce) carton lemon low-fat yogurt
  • 1  cup  ice cubes

Preparation

Place mango in a zip-top plastic bag; seal. Freeze 1 hour.

Combine chopped apricots and next 5 ingredients (through yogurt) in a blender; process until smooth. Add frozen mango and ice; process until smooth.

Nutritional Information

Calories: 104 (8% from fat)
Fat: 0.9g (sat 0.4g,mono 0.3g,poly 0.1g)
Protein: 3.4g
Carbohydrate: 22.5g
Fiber: 3g
Cholesterol: 2mg
Iron: 0.4mg
Sodium: 36mg
Calcium: 86mg