Recipes :: Breakfast

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Cinnamon Raisin Oatmeal

By Hass :: February 24, 2005 @ 07:38 AM

• 1 Cup rolled oats
• 1 Cup water
• 2/3 Cup skim milk
• 1 Teaspoon Cinnamon
• 2 sprinkes of salt
• 118 raisins (about a box and a half, or two good sized man-hand pinches)
• 2 Tablespoons Brown sugar
optional:
• 2 Pats of butter
• splash of milk
• sprinkle of cinnamon

1) Combine water, milk and oats in a pot. Bring to a boil over medium to high heat.
2) When the oats near the desired consistency add Cinnamon, Salt and Raisins.
3) Once you reach your desired oat consistency, remove from heat and serve into two bowls. Add a tablespoon of Brown Sugar to the top of the oat spires. Garnish with cinnamon and just enough milk to make the brown sugar start its glorious melting process.
4) serve to pregnant spouse in bed.
5) eat butter seprately

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Fat Free Banana Bread

By Cole :: October 24, 2004 @ 05:47 PM

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 egg whites
• 1 cup banana, mashed
• 1/4 cup applesauce

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Notes: 12 Servings@2points a piece. Makes excellent muffins as well.

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Whole Wheat Pancakes

By Cole :: October 23, 2004 @ 09:43 AM

•2 cups whole wheat flour
•2 cups skim milk
•1/3 cup egg substitute
•1/4 cup applesauce
•2 tablespoons sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt

Combine all ingredients and mix well. Heat a large nonstick skillet over medium-low heat until hot. Pour batter on skillet 1/3 cup at a time making sure edges don't touch. Cook until golden brown and bubbles appear on top of the pancakes. Flip and continue cooking until other side is golden brown.

Makes 6-8 servings
Serving Size: 2 pancakes

Nutrients per serving:
Calories:180
Total fat:2 grams
Cholesterol:1 mg
Sodium:532 mg
Carbohydrate:34 grams
Protein:8 grams
Dietary fiber:4 grams

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Baked Oatmeal

By Cole :: October 23, 2004 @ 09:38 AM

•2 C. boiling water
•2 C. skim or low-fat milk
•2 C. regular rolled oats
•1/2 tsp. salt
•3/4 C. chopped dried fruit
•2 tsp. cinammon (or to taste)
•3 TBS. brown sugar, maple or dark corn syrup or table molasses

Combine the water, milk, oats and salt in an ovenproof casserole. Let sit 5 minutes. Stir in the fruit, cinnamon and sugar, cover and place in 350 degree oven for 45 minutes; remove cover for last 5 minutes of baking.

6 Servings
Per Serving: 237 Calories; 2g Fat; 8g Protein; 50g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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BUTTERMILK PANCAKES

By Cole :: October 23, 2004 @ 09:30 AM

•1-1/2 cups all-purpose flour
•1 tablespoon and 1-1/2 teaspoons white sugar
•1-1/2 teaspoons baking powder
•3/4 teaspoon baking soda
•1/4 teaspoon salt
•1-1/2 cups buttermilk
•1/4 cup milk
•2 eggs
•2 tablespoons and 2 teaspoons butter, melted
  
For fluffier pancakes beat egg whites first until soft peaks form, and fold into batter.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Info
Servings Per Recipe: 12
Calories: 220
Total Fat: 7.4g
Cholesterol: 70mg
Sodium: 502mg
Total Carbohydrates: 30.7g
Dietary Fiber: 0.8g
Protein: 7.2g

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