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


  • 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


  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.

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

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

Blueberry Peach Oatmeal

Serves 1


  • 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


  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.

Denver Omelet Egg Mug (3 Points Plus)

Denver Omelet Egg Mug (3 Points Plus)

Denver Egg Mug Omelet

Serves 1

  • 3 Egg White
  • ¼ cup Green Pepper, diced
  • 2 Tbsp Onions, diced
  • 1oz Deli Ham, chopped
  • 2 Tbsp Reduced Fat Mozzarella Cheese
  • Salt and Pepper to taste

Spray the inside of a mug with cooking spray.

Mix together all of the ingredients and add to mug.

Microwave on high for 1 ½ mins.

Wrap everything in a wrap! (I used a Flatout 2 Point Wrap with a little Salsa making a total of 5 Points+)

Raspberry Lemon Ricotta Pancakes (5 Points Plus)

Raspberry Lemon Ricotta Pancakes (5 Points Plus)

Serves 2 (2 pancakes per serving)

  • 1/2 cup Pancake Mix
  • 1/3 cup Part Skim Ricotta Cheese
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 Tbsp Sugar
  • 1/4 tsp Nutmeg
  • 1/2 Tbsp Lemon Juic
  • 1/2 tsp Lemon Zest
  • 1/4 cup Fat Free Milk
  • 1/2 cup Raspberries

Whisk together the pancake mix, sugar and nutmeg to remove any large lumps.

In a smaller bowl mix together the milk, egg, vanilla extract, lemon juice and lemon zest.

Combine the wet and dry ingredients until mostly mixed together.  Fold in the ricotta cheese until everything is mixed well.  It will be slightly lumpy.

Warm a griddle or pan over medium heat and spray with cooking spray.  Pour in 1/4 cup of batter for each pancake and sprinkle raspberries onto the pancake.

Once the batter begins to bubble and cook around the edges, about 3-5 mins, flip over and let cook for an additional 1-2 mins.

Serve with sugar free syrup, powdered sugar, low sugar jam or lemon curd.

Brown Sugar Pecan Overnight Oats (5 Points Plus)

Brown Sugar Pecan Overnight Oats (5 Points Plus)

Serves 3

  • 1 cup Fat Free Milk
  • 1 cup Water
  • 2/3 cup Old Fashioned Oats
  • 1.5 Tbsp Brown Sugar
  • 1/4 tsp Cinnamon
  • 1/8 cup chopped Pecans

Add everything to a pot and stir together.

Bring to a boil and then cover and turn off the heat.

Let site on the stove overnight, covered.

In the morning uncover the pot and bring the oatmeal back up to a simmer.

Divide into three servings. Store the remaining for breakfast later in the week. Reheat on the stove or in the microwave.

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