Showing posts with label WW Breakfast. Show all posts
Showing posts with label WW Breakfast. Show all posts
Tuesday, July 16, 2019
Sunday, April 21, 2019
Cinnamon French Toast with Raspberries
Year-Round Fresh pg. 61 serv 6 3 points STOVE
2 lg egg whites
1 large egg
1/3 c low-fat milk
2 T light brown sugar
½ t cinnamon
½ t vanilla extract
6 slices light whole wheat bread
1 ½ t canola oil
3 c raspberries
1 ½ t confectioners sugar
1. Whisk together egg whites, egg, milk, brown sugar, cinnamon, and vanilla in large shallow dish.
2. Dip each slice of bread in egg mixture, turning several times to coat.
3. Heat ½ t of oil in large nonstick skillet over medium heat. Add 2 slices of bread and cook, turning once, until golden brown, about 6 minutes. Repeat with remaining ½ t oil and remaining bread. Cut each slice in half on diagonal. Top with raspberries and sprinkle with confectioners’ sugar.
2 lg egg whites
1 large egg
1/3 c low-fat milk
2 T light brown sugar
½ t cinnamon
½ t vanilla extract
6 slices light whole wheat bread
1 ½ t canola oil
3 c raspberries
1 ½ t confectioners sugar
1. Whisk together egg whites, egg, milk, brown sugar, cinnamon, and vanilla in large shallow dish.
2. Dip each slice of bread in egg mixture, turning several times to coat.
3. Heat ½ t of oil in large nonstick skillet over medium heat. Add 2 slices of bread and cook, turning once, until golden brown, about 6 minutes. Repeat with remaining ½ t oil and remaining bread. Cut each slice in half on diagonal. Top with raspberries and sprinkle with confectioners’ sugar.
Breakfast Parfaits with Chia Seeds
p. 4 serv Cook Up Comfort
2 c plain fat-free Greek yogurt
2 T chia seeds
1 c diced mango, papaya, or other fruit
1 c strawberries, hulled and sliced, plus 4 whole strawberries
4 t maple syrup
¼ c low fat granola
1. Stir together yogurt and chia seeds in small bowl
2. Spoon ¼ c yogurt mixture into each of 4 parfait glasses or wineglasses. Layer each with ¼ c of mango, another ¼ c yogurt mixture, and ¼ c sliced strawberries. Drizzle each parfait with 1 t maple syrup, sprinkle each with 1 T granola, and garnish tops with 1 whole strawberry.
2 c plain fat-free Greek yogurt
2 T chia seeds
1 c diced mango, papaya, or other fruit
1 c strawberries, hulled and sliced, plus 4 whole strawberries
4 t maple syrup
¼ c low fat granola
1. Stir together yogurt and chia seeds in small bowl
2. Spoon ¼ c yogurt mixture into each of 4 parfait glasses or wineglasses. Layer each with ¼ c of mango, another ¼ c yogurt mixture, and ¼ c sliced strawberries. Drizzle each parfait with 1 t maple syrup, sprinkle each with 1 T granola, and garnish tops with 1 whole strawberry.
Creamy banana French toast casserole
MAKE AHEAD
{serves 12} p 19 Cook Up Comfort 6 points oven
12 slices whole wheat or oatmeal bread, cut into quarters
1 c reduced fat (2% milk)
½ c maple syrup
6 large eggs
4 oz Neufchatel (light cream cheese), softened
4 ripe bananas
1 T rum (optional)
2 t lemon juice
1 t vanilla extract
½ t ground nutmeg
½ t cinnamon
¼ t salt
3 T confectioners’ sugar
Creamy banana French toast casserole 1. Spray 9x13 baking dish with nonstick spray
2. Overlap bread in prepared dish so it lines sides and bottom in single layer
3. Combine milk, maple syrup, eggs, Neufchatel, 2 bananas, rum, lemon juice, vanilla, nutmeg, cinnamon, and salt in blender; process until smooth. Slowly pour mixture over bread; gently press down on bread to make sure bread is completely submerged. Cover dish with foil; refrigerate for at least 30 minutes…or up to overnight.
4. Preheat oven to 350. Thinly slice remaining 2 bananas; tuck in between pieces of bread. Cover dish with foil and bake 25 minutes. Remove foil and bake until casserole is golden brown and knife inserted into center comes out clean, about 10 minutes longer. Dust with confectioners
sugar and cut into 12 portions.
{serves 12} p 19 Cook Up Comfort 6 points oven
12 slices whole wheat or oatmeal bread, cut into quarters
1 c reduced fat (2% milk)
½ c maple syrup
6 large eggs
4 oz Neufchatel (light cream cheese), softened
4 ripe bananas
1 T rum (optional)
2 t lemon juice
1 t vanilla extract
½ t ground nutmeg
½ t cinnamon
¼ t salt
3 T confectioners’ sugar
Creamy banana French toast casserole 1. Spray 9x13 baking dish with nonstick spray
2. Overlap bread in prepared dish so it lines sides and bottom in single layer
3. Combine milk, maple syrup, eggs, Neufchatel, 2 bananas, rum, lemon juice, vanilla, nutmeg, cinnamon, and salt in blender; process until smooth. Slowly pour mixture over bread; gently press down on bread to make sure bread is completely submerged. Cover dish with foil; refrigerate for at least 30 minutes…or up to overnight.
4. Preheat oven to 350. Thinly slice remaining 2 bananas; tuck in between pieces of bread. Cover dish with foil and bake 25 minutes. Remove foil and bake until casserole is golden brown and knife inserted into center comes out clean, about 10 minutes longer. Dust with confectioners
sugar and cut into 12 portions.
Egg-and-veggie mini-casseroles
4 servings p. 13 Cook Up Comfort 3 points oven
4 slices whole wheat bread
½ t canola oil
½ c diced red onion
½ c diced red bell pepper
½ c diced zucchini
½ t salt
4 large eggs
4 large egg whites
¼ t black pepper
½ c reduced-fat Mexican cheese blend
1. Preheat oven to 400. Lightly coat4 8 oz ramekins or oven-safe bakers with nonstick spray. Cut 4” circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside. Discard scraps or save for another use.
2. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and ¼ t salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3-5 minutes. Remove from heat and set aside.
3. In medium bowl, whisk eggs, whites, remaining ¼ t salt, and black pepper together until frothy; stir in cooked vegetables and ¼ c cheese. Divide mixture evenly among ramekins. Sprinkle each with 1 T remaining cheese.
4. Place ramekins on small baking sheet and bake until knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5-10 minutes before serving.
4 slices whole wheat bread
½ t canola oil
½ c diced red onion
½ c diced red bell pepper
½ c diced zucchini
½ t salt
4 large eggs
4 large egg whites
¼ t black pepper
½ c reduced-fat Mexican cheese blend
1. Preheat oven to 400. Lightly coat4 8 oz ramekins or oven-safe bakers with nonstick spray. Cut 4” circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside. Discard scraps or save for another use.
2. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and ¼ t salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3-5 minutes. Remove from heat and set aside.
3. In medium bowl, whisk eggs, whites, remaining ¼ t salt, and black pepper together until frothy; stir in cooked vegetables and ¼ c cheese. Divide mixture evenly among ramekins. Sprinkle each with 1 T remaining cheese.
4. Place ramekins on small baking sheet and bake until knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5-10 minutes before serving.
Tomato and Ricotta Frittata
2 servings pg 151 Freestyle cookbook 6 points
2 t olive oil
1 small (4 oz) red potato, scrubbed and shredded
½ onion, chopped
3 large eggs
¼ t salt
¼ t black pepper
1/3 c part-skim ricotta
1 tomato, seeded and diced
1 T minced fresh chives or chopped basil
1. Preheat broiler.
2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender.
3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs oer vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until effs are almost set, 2-3 minutes.
4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5“ from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives (basil) and cut into 4 wedges.
2 t olive oil
1 small (4 oz) red potato, scrubbed and shredded
½ onion, chopped
3 large eggs
¼ t salt
¼ t black pepper
1/3 c part-skim ricotta
1 tomato, seeded and diced
1 T minced fresh chives or chopped basil
1. Preheat broiler.
2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender.
3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs oer vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until effs are almost set, 2-3 minutes.
4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5“ from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives (basil) and cut into 4 wedges.
Puffy Persian Omelet
0 points
1 Large Red Onion, halved and sliced thin
4 Green Onions, finely chopped (just green parts)
2 Garlic Cloves, chopped small
3 Ounces of Spinach Leaves, coarsely chopped
1 Teaspoon of Dried Cilantro
1 Teaspoon of Parsley
Salt and Pepper to taste
Vegetable Cooking Spray
9 Large Eggs
1/8 Cup of Skim Milk
1 Teaspoon of Baking Powder
1/2 Cup of Fat Free Greek Plain Yogurt
OVEN
1. Spray a large saute pan with cooking spray over medium heat. Add onion and cook, stirring until it is soft and caramelizes. This will take about 30 minutes. If onion begins to stick, add a few droplets of water and keep stirring.
2. Preheat oven to 350 degrees. Coat a 8″ ovenproof nonstick pan with vegetable cooking spray.
3. Add the green onions and garlic to the onion in the pan. Stir in the spinach and cook until leaves wilt. This takes about 2-3 minutes. Add cilantro, parsley and salt/pepper. Remove from heat.
4. Transfer this mixture to the 8″ ovenproof nonstick pan you are using and put in oven for 5 minutes.
5. Using a blender, blend eggs, milk and baking powder on low for about 20 seconds.
6. Pour egg mixture over vegetables in pan. Return to oven and bake until puffy, set and lightly brown on top, about 20 minutes.
7. Remove omelet and cool for 5 minutes on a baking rack.
8. Cut into 6 slices and top with a dollop of fat free Greek yogurt. Enjoy!
OVEN
1 Large Red Onion, halved and sliced thin
4 Green Onions, finely chopped (just green parts)
2 Garlic Cloves, chopped small
3 Ounces of Spinach Leaves, coarsely chopped
1 Teaspoon of Dried Cilantro
1 Teaspoon of Parsley
Salt and Pepper to taste
Vegetable Cooking Spray
9 Large Eggs
1/8 Cup of Skim Milk
1 Teaspoon of Baking Powder
1/2 Cup of Fat Free Greek Plain Yogurt
OVEN
1. Spray a large saute pan with cooking spray over medium heat. Add onion and cook, stirring until it is soft and caramelizes. This will take about 30 minutes. If onion begins to stick, add a few droplets of water and keep stirring.
2. Preheat oven to 350 degrees. Coat a 8″ ovenproof nonstick pan with vegetable cooking spray.
3. Add the green onions and garlic to the onion in the pan. Stir in the spinach and cook until leaves wilt. This takes about 2-3 minutes. Add cilantro, parsley and salt/pepper. Remove from heat.
4. Transfer this mixture to the 8″ ovenproof nonstick pan you are using and put in oven for 5 minutes.
5. Using a blender, blend eggs, milk and baking powder on low for about 20 seconds.
6. Pour egg mixture over vegetables in pan. Return to oven and bake until puffy, set and lightly brown on top, about 20 minutes.
7. Remove omelet and cool for 5 minutes on a baking rack.
8. Cut into 6 slices and top with a dollop of fat free Greek yogurt. Enjoy!
OVEN
Bananarama Maple Pancakes
0 points
3 Egg Whites
1 Large Overripe Banana, mashed
1.5 Teaspoons of Baking Powder
1/2 Teaspoon of Maple Extract
1/4 Teaspoon of Cinnamon mixed with 1 Teaspoon of Splenda
Vegetable Cooking Spray
Blueberry Syrup (recipe below)
Directions:
1. Puree everything in a blender.
2. Using a griddle or large frying pan that has been sprayed with vegetable cooking spray and over high heat, add “pancakes”.
3. Cook them as you would regular pancakes. Flip when bubbles start forming on top of the pancakes.
4. Serve with Fruit Syrup (recipe below) or up to 3 1/4 tablespoons of sugar free maple syrup.
5. This serves 1 person or 2 depending on how hungry you are and how big you make the “pancakes”.
STOVE
3 Egg Whites
1 Large Overripe Banana, mashed
1.5 Teaspoons of Baking Powder
1/2 Teaspoon of Maple Extract
1/4 Teaspoon of Cinnamon mixed with 1 Teaspoon of Splenda
Vegetable Cooking Spray
Blueberry Syrup (recipe below)
Directions:
1. Puree everything in a blender.
2. Using a griddle or large frying pan that has been sprayed with vegetable cooking spray and over high heat, add “pancakes”.
3. Cook them as you would regular pancakes. Flip when bubbles start forming on top of the pancakes.
4. Serve with Fruit Syrup (recipe below) or up to 3 1/4 tablespoons of sugar free maple syrup.
5. This serves 1 person or 2 depending on how hungry you are and how big you make the “pancakes”.
STOVE
Overstuffed Western Omelette
Simply 5 cookbook pg 4 STOVE TOP 3 pts
2 t canola oil
½ c diced red bell pepper
½ c diced green bell pepper
2 scallions, thinly sliced
¼ lb low-sodium ham, diced
¼ t salt
1/8 t black pepper
4 lg eggs, lightly beaten
1. Heat oil in med. Nonstick skillet over medium heat. Add peppers, scallions, ham, salt, and pepper and cook, stirring, until vegetables have softened, about 5 minutes.
2. Pour eggs over vegetable mixture and cook until eggs are almost set, about 2 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. Fold omelette in half and cook until set, about 1 minute longer. Cut omelette in half and place one portion on each of 2 plates. 285 calories
2 t canola oil
½ c diced red bell pepper
½ c diced green bell pepper
2 scallions, thinly sliced
¼ lb low-sodium ham, diced
¼ t salt
1/8 t black pepper
4 lg eggs, lightly beaten
1. Heat oil in med. Nonstick skillet over medium heat. Add peppers, scallions, ham, salt, and pepper and cook, stirring, until vegetables have softened, about 5 minutes.
2. Pour eggs over vegetable mixture and cook until eggs are almost set, about 2 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. Fold omelette in half and cook until set, about 1 minute longer. Cut omelette in half and place one portion on each of 2 plates. 285 calories
Egg Scramble with Veggies:
0 points
3 large eggs
1 small tomato
1 cup spinach
1/2 cup zucchini
1 small clove of garlic
Cook veggies for 2 minutes with zero calorie spray. Beat eggs in a bowl, pour over veggies and scramble.
3 large eggs
1 small tomato
1 cup spinach
1/2 cup zucchini
1 small clove of garlic
Cook veggies for 2 minutes with zero calorie spray. Beat eggs in a bowl, pour over veggies and scramble.
Impossibly Easy Breakfast Casserole
Ww 3 Points -
• 2 cups cooked ham
• 1 small onion
• 1 small green pepper
• 3 cups ore-ida country style hash browns
• 2 cups kraft free shredded cheddar cheese
• 1 cup Bisquick reduced-fat baking mix
• 2 cups skim milk
• 1 cup fat free egg substitute
• salt & pepper
1. Preheat oven to 400°F.
2. In a non stick skillet sprayed with cooking spray saute chopped onions & peppers.
3. Add chopped ham half way through cooking.
4. In a 9x13 baking dish pour in frozen hash browns, spread out evenly.
5. Sprinkle with salt and pepper or any other seasonings you like.
6. Mix in the sauteed veggies & ham.
7. Add 1 cup of cheese.
8. In a bowl combine the milk, Bisquick and eggs; whisk together.
9. Pour over the top of the ham, hash brown, cheese mixture.
10. Bake uncovered for 40 minutes or until knife inserted in the center comes out clean.
11. Sprinkle the rest of the cheese over the top and bake until melted.
12. Remove casserole and let stand 5 minutes.
13. 3 Points per serving. Serves 12.
• 2 cups cooked ham
• 1 small onion
• 1 small green pepper
• 3 cups ore-ida country style hash browns
• 2 cups kraft free shredded cheddar cheese
• 1 cup Bisquick reduced-fat baking mix
• 2 cups skim milk
• 1 cup fat free egg substitute
• salt & pepper
1. Preheat oven to 400°F.
2. In a non stick skillet sprayed with cooking spray saute chopped onions & peppers.
3. Add chopped ham half way through cooking.
4. In a 9x13 baking dish pour in frozen hash browns, spread out evenly.
5. Sprinkle with salt and pepper or any other seasonings you like.
6. Mix in the sauteed veggies & ham.
7. Add 1 cup of cheese.
8. In a bowl combine the milk, Bisquick and eggs; whisk together.
9. Pour over the top of the ham, hash brown, cheese mixture.
10. Bake uncovered for 40 minutes or until knife inserted in the center comes out clean.
11. Sprinkle the rest of the cheese over the top and bake until melted.
12. Remove casserole and let stand 5 minutes.
13. 3 Points per serving. Serves 12.
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