Archive for the ‘Breakfast’ Category

Tomato Ricotta Pie – 100% Simply Filling – 5 Points Plus

Tomato Ricotta Pie – 100% Simply Filling – 5 Points Plus

Serves 6

Tomato Ricotta Pie

Ingredients

  • 1/4 cup fat free milk
  • 1 Tbsp cornstarch
  • 15 oz part skim ricotta cheese
  • 4 eggs
  • 1/4 grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup chopped basil
  • 1 lb tomatoes sliced thin

Instructions

  1. Preheat oven to 400 degrees
  2. Whisk together the cornstarch and milk – set aside
  3. Stir together ricotta, eggs, parmesan, salt, pepper and basil
  4. Whisk in milk and cornstarch
  5. Pour into a 10 inch pie plate.  Arrange tomatoes on top.
  6. Bake for 40 mins or until cooked completely.
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Blueberry Peach Oatmeal – 100% Simply Filling (6 Points Plus)

Blueberry Peach Oatmeal – 100% Simply Filling (6 Points Plus)

Blueberry Peach Oatmeal

Serves 1

Ingredients

  • 1/2 cup old fashioned oats
  • 1/2 cup water
  • 1/2 cup fat free milk
  • 1 peach, chopped
  • 1/4 cup blueberries
  • 1/8 tsp cinnamon
  • pinch of salt

Instructions:

  1. Add oats, water, milk and peach to a pan.  Cook until oats begin to bubble then stir until oars are cooked and creamy, about 3 mins.
  2. Remove pan from heat and stir in blueberries, salt and cinnamon.

Overnight Cinnamon Apple Oatmeal – 5 Points Plus – Simply Filling +1WPA

Overnight Cinnamon Apple Oatmeal – 5 Points Plus – Simply Filling +1WPA

Serves 6

Overnight Apple Cinnamon Oatmeal

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.

Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.

Do NOT stir.

Cook overnight for 8 – 9 hours on low.

Baked Berry Breakfast Quinoa – Simply Filling + 1WPA – 5 Points Plus

Baked Berry Breakfast Quinoa – Simply Filling + 1WPA ( 5 Points Plus)

Serves 6

Baked Berry Breakfast Quinoa

  • 3/4 cup Quinoa
  • 4 large eggs
  • 1/3 cup fat free milk
  • 1 tsp vanilla
  • 1 cup berries
  • 1 Tbsp cinnamon
  • 1/3 cup Maple Syrup

Cook quinoa according to package instructions..  Lay out flat to cool.

Preheat the oven to 375 degrees.

Whisk together eggs, milk, vanilla, cinnamon and maple syrup.

Stir in the quinoa.

Fold in the berries.

Spread into a 8″ x 8″ baking dish sprayed with cooking spray.  Bake for 25 mins

Quinoa Egg Muffin (5 Points Plus)

Quinoa Egg Muffin (5 Points Plus)

Quinoa Egg Muffins

Serves 3

  • 2/3 cup dry Quinoa
  • 1 cup diced Veggies (Zucchini, Pepper, Broccoli)
  • ½ cup reduced fat Feta Cheese
  • 2 Eggs
  • 4 Egg Whites
  • Salt & Pepper

Preheat oven to 350 degrees.

Cook Quinoa according to package directions.  Use 1 cup of cooked Quinoa for this recipe and save 1/2 cup for lunch on Tuesday.

Whisk the eggs and egg white together.  Then combine all the ingredients in a bowl and mix to combine.  Line your muffin tin with 3 liners and spray with cooking spray.  Divide the mixture evenly among the three muffins.

Bake for 30 mins or until cooked through and golden brown.

One serving is for today

Two servings are breakfast later in the week.

Individual Blueberry Rolled Oat Cups (Simply Filling + 1WPA)(5 Points Plus)

Individual Blueberry Rolled Oat Cups (SF + 1WPA)(5 Points Plus)

Blueberry Oat Cups

Serves 3

  • ½ Banana, mashed
  • 1/3 cup Unsweetened Applesauce
  • 1 Egg White
  • ½ cup Fat Free Milk
  • ¼ tsp Vanilla Extract
  • 1/8 cup Honey
  • ¾ cup Old Fashioned oats
  • 1/8 tsp Salt
  • ¼ tsp Baking Powder
  • ¼ tsp Cinnamon
  • ½ cup Blueberries

Preheat oven to 350 degrees.

In a bowl, mix together the banana, applesauce, egg, milk, honey and vanilla extract.

In another bowl mix together the oats, salt, baking soda and cinnamon.

Line your muffin tin with 3 liners.  Spray with cooking spray.  Add half of the mixture to the bottom of the muffin tins.  Add blueberries.  Fill with the remaining oatmeal batter,  sprinkle with blueberries.

Bake for 30 mins.

One is for this morning

Two servings are for breakfast later in the week.

Pineapple Inside Out Mini Muffins (1 Points Plus)

Pineapple Inside Out Mini Muffins (1 Points Plus)

Mini Inside Out Pineapple Muffins

Makes 48 Mini Muffins

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 2 large eggs, yolks & whites separated
  • 2 cups Whole Wheat Flour
  • 2 tsp.. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 oz  2% Pineapple Greek yogurt
  • 2 tsp. pure vanilla extract
  • 15 oz crushed pineapple, drained
  • 1/4 cup Maraschino cherries, sliced

Preheat oven to 350°F Coat two mini muffin tins with nonstick cooking spray.

In a large bowl, cream the butter and sugar until fluffy.  Add the egg yolks, one at a time.  Beat well after each.

In a separate bowl, stir together the dry ingredients.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then add the vanilla extract. Beat just until smooth.  Fold in the pineapple.

In another bowl, beat the egg whites until soft peaks form.  Gently fold them into the muffin batter until blended.

Spoon the batter into the prepared pan topping each muffin with a 1 tsp. sprinkle of the topping if using and 1 cherry slice. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes before removing to cool completely.

This recipes is from Danica’s Daily.

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