Here are the breakfast recipes that the boss approved. Snack, lunch and dinner recipes coming soon!
Apple Breakfast Bars
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375? until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**
Applesauce Pancakes
1 cup flour –
1/4 teaspoon salt –
1 1/2 teaspoons baking powder
1 tablespoon melted butter –
1/2 cup milk –
1 beaten egg
1/2 teaspoon vanilla –
1 1/4 cups applesauce
Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla and applesauce; beat well. Spoon batter into a hot, well greased griddle, enough batter to applesauce pancakes about 4 inches in diameter. **Freezes Well**
Whole Wheat Blueberry Muffins:
3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
2. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full).
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.
Butternut Squash Muffins
1/2 pound peeled, seeded and cubed butternut squash
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2.In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3.In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4.In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5.Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Pumpkin Pancakes
1 C whole wheat pastry flour - 3/4 C unbleached white flour
1 Tbs baking powder - 1/2 tsp salt (I omitted)
2 tsp cinnamon -1/2 tsp ground ginger -1/4 tsp allspice - 1/4 tsp nutmeg
2 eggs
1 C pureed pumpkin or winter squash
1 tsp vanilla
2 C milk
3 Tbs canola oil
Stir (and sift) together all the dry ingredients in a med. size
bowl. In another bowl, beat the eggs with the pumpkin & vanilla.
Beat in the milk & oil until smooth. Add to flour mixture. Cook as usual. **Freezes well**
Cheesy Scrambled Eggs
3 eggs
1/4 cup shredded cheddar cheese
1/4 cup milk
dash of pepper and/or garlic powder (optional)
Whisk all ingredients in a bowl until frothy then pour in a warmed frying pan. Stir as the egg mix is cooking. Eggs are done when firm and not runny.
Add veggies or even crumbled turkey sausage to this recipe if desired.
Of course if all else fails the girl loves a good bowl of instant oatmeal with banana.
I'd love to hear other tried and true recipes if you have any! Bon appetite!
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