tag:blogger.com,1999:blog-858844811273629982024-03-08T13:11:40.267-08:00Cooking The Recipes : Healthy Food Meal Vegetable Fruit Soup Diet JuiceCooking For Healthy, Breakfast, baked, Foods, Meal, Menu Planning, Negative Calorie, cream, Fruit, Diet Juice.Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-85884481127362998.post-32052152700763018452011-06-18T07:18:00.001-07:002011-06-18T07:18:46.840-07:00Baked Mac And Cheese<p>1 cn (10 3/4 ounces) Condensed Cheddar Cheese Soup <br/>1/2 cn Milk <br/>1 ts Prepared Mustard <br/>1/8 ts Pepper <br/>2 c Hot cooked Elbow or medium shell Macaroni (1 1/2 c dry) <br/>2 ts Margarine or Butter, melted <br/>1 tb Dry Bread Crumbs <br/>In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni. <br/>In a cup, combine margarine and bread crumbs. Sprinkle over casserole. <br/>Bake at 400 degrees F. 20 minutes or until hot and bubbling. <br/>Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. 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Bring to a boil. Boil for two minutes ONLY. Place graham <br/>crackers on foil lined sheet. Place nuts on cracker center. Spoon butter and <br/>sugar mix over graham crackers. Bake at 325 degrees for 15 minutes on top <br/>rack. Cool completely before breaking apart.</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. 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Medium-sized, well-ripened tomatoes are best to select. The <br/>vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, <br/>green peas, and string beans. Any one or any desirable combination of these vegetables will make a <br/>satisfactory filling. <br/>6 medium-sized tomatoes</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. 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In the morning put to cook in boiling <br/>water, cover closely and let them simmer gently four or five hours, or until the peas are very tender and well <br/>disintegrated; then rub through a colander to remove the skins. If the peas are very dry, add a little water or milk <br/>occasionally, to moisten them and facilitate the sifting. Just before the peas are done, prepare potatoes enough to <br/>make a pint and a half, after being cut in thin slices. Cook the potatoes until tender in a small amount of water, and <br/>rub them through a colander. Add the potatoes thus prepared to the sifted peas, and milk enough to make three and <br/>one half pints in all. Return to the fire, and add a small head of celery cut finger lengths, and let the whole simmer</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. Do not manually edit. http://www.zoundryraven.com --> <span class="ztags"><span class="ztagspace">Technorati</span> : <a href="http://www.technorati.com/tag/CREAM" class="ztag" rel="tag">CREAM</a>, <a href="http://www.technorati.com/tag/PEA" class="ztag" rel="tag">PEA</a>, <a href="http://www.technorati.com/tag/SOUP" class="ztag" rel="tag">SOUP</a></span> <br/> <span class="ztags"><span class="ztagspace">Del.icio.us</span> : <a href="http://del.icio.us/tag/CREAM" class="ztag" rel="tag">CREAM</a>, <a href="http://del.icio.us/tag/PEA" class="ztag" rel="tag">PEA</a>, <a href="http://del.icio.us/tag/SOUP" class="ztag" rel="tag">SOUP</a></span> <br/> <span class="ztags"><span class="ztagspace">Zooomr</span> : <a href="http://www.zooomr.com/search/photos/?q=CREAM" class="ztag" rel="tag">CREAM</a>, <a href="http://www.zooomr.com/search/photos/?q=PEA" class="ztag" rel="tag">PEA</a>, <a href="http://www.zooomr.com/search/photos/?q=SOUP" class="ztag" rel="tag">SOUP</a></span> <br/> <span class="ztags"><span class="ztagspace">Flickr</span> : <a href="http://www.flickr.com/photos/tags/CREAM" class="ztag" rel="tag">CREAM</a>, <a href="http://www.flickr.com/photos/tags/PEA" class="ztag" rel="tag">PEA</a>, <a href="http://www.flickr.com/photos/tags/SOUP" class="ztag" rel="tag">SOUP</a></span> </p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-49663245039021253072011-06-18T07:11:00.001-07:002011-06-18T07:11:36.751-07:00CREAM OF TOMATO SOUP<p>1 quart tomatoes <br/>1/4 teaspoon soda <br/>4 tablespoons butter <br/>4 tablespoons flour <br/>1 quart milk <br/>1 tablespoon salt <br/>1/2 teaspoon pepper <br/>Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in <br/>flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and <br/>serve immediately.</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. 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Strain. Wash the sago, add it to the clear <br/>liquid, and cook for 1 hour. For those who prefer a thick soup, pea-flour may be added. Allow 1 level tablespoon to <br/>each pint of soup. Mix with a little cold water, and add to the boiling soup. One or two onions may also be cooked <br/>with the celery, if liked.</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. 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Steep the wheat over night in the water and boil it in the same water for <br/>3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently <br/>for another 1/2 hour, add the milk and parsley boil the soup up once more, and serve.</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. 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Boil the cocoanut in the water, adding the mace, cinnamon, and<br /><br/><br />seasoning. Let it cook gently for an<br /><br/><br />hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs,<br /><br/><br />wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve<br /><br/><br />with a little plain boiled rice.</p><br /><p xmlns="" class="zoundry_raven_tags"><br /> <!-- Tag links generated by Zoundry Raven. 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Set aside. Crumble sausage into a large skillet and cook until browned. Drain fat and add onion, cooking until tender. Stir in tomatoes, chili powder and rice. Simmer 2 minutes until heated through. Sprinkle with cheese and serve.</p> <p>Garnish with chopped cilantro and sour cream if desired!</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. Do not manually edit. http://www.zoundryraven.com --> <span class="ztags"><span class="ztagspace">Technorati</span> : <a href="http://www.technorati.com/tag/healthy+recipes+for+breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Del.icio.us</span> : <a href="http://del.icio.us/tag/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Zooomr</span> : <a href="http://www.zooomr.com/search/photos/?q=healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Flickr</span> : <a href="http://www.flickr.com/photos/tags/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> </p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-27211105464803214892011-06-09T12:44:00.001-07:002011-06-09T12:44:06.440-07:00Artichoke Souffle<p>Artichoke Souffle</p> <p>(6 servings)</p> <p>1/4 cup mild salsa (separated) <br/>1/4 cup grated Parmesan cheese <br/>1 cup shredded sharp cheddar <br/>1 cup shredded Monterey jack <br/>16 oz light sour cream <br/>1 10oz can artichokes hearts - chopped (do not use marinated) <br/>10 large eggs <br/>butter flavored cooking spray <br/>basil sprgs (optional)</p> <p>Preheat oven to 350 degrees. Spray 6 oz ramekins with butter flavored cooking spray. Spread 1 Tablespoon salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Parmesan, Monterey jack & cheddar cheese over each.</p> <p>Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheese in the ramekins. Bake uncovered in a 350 oven for 30-40 minutes or until set.</p> <p>Serve with a sprig of basil.</p> <p>May be made ahead of time before cooking - leave overnight in the refrigerator.</p> <p>Substitutions for Artichokes: sausage; sauteed onions; spinach; crumbled bacon.</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. Do not manually edit. http://www.zoundryraven.com --> <span class="ztags"><span class="ztagspace">Technorati</span> : <a href="http://www.technorati.com/tag/healthy+recipes+for+breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Del.icio.us</span> : <a href="http://del.icio.us/tag/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Zooomr</span> : <a href="http://www.zooomr.com/search/photos/?q=healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Flickr</span> : <a href="http://www.flickr.com/photos/tags/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> </p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-85678260211810207992011-06-09T12:41:00.001-07:002011-06-09T12:41:58.273-07:00Quick & Easy Breakfast Couscous<p>Quick & Easy Breakfast Couscous</p> <p>(4 servings)</p> <p>1/2 cup water <br/>1/4 cup apple juice <br/>1/4 cup fresh squeezed orange juice <br/>1/2 cup couscous <br/>1 teaspoon finely grated orange zest <br/>2 tablespoons finely chopped blanched almonds or walnuts <br/>1 tablespoon honey <br/>1 dash cinnamon</p> <p>Combine all of the ingredients in a 1-quart microwaveable casserole dish. Cover. Microwave on high until the liquid is absorbed and the couscous is tender, 5 to 6 minutes. Let stand, covered, for 1 minute more.</p> <p>If you don't have both apple juice and orange juice, you can substitute any juice combination or a 1/2 cup of just one fruit juice.</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. Do not manually edit. http://www.zoundryraven.com --> <span class="ztags"><span class="ztagspace">Technorati</span> : <a href="http://www.technorati.com/tag/healthy+recipes+for+breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Del.icio.us</span> : <a href="http://del.icio.us/tag/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Zooomr</span> : <a href="http://www.zooomr.com/search/photos/?q=healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Flickr</span> : <a href="http://www.flickr.com/photos/tags/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> </p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-4614753272058151432011-06-09T12:40:00.001-07:002011-06-09T12:40:53.862-07:00Vegetarian Breakfast Enchiladas<p>Vegetarian Breakfast Enchiladas</p> <p>(4 servings)</p> <p>8 eggs <br/>1 jalapeno peppers(chopped and seeded) <br/>1/2 green bell pepper (chopped) <br/>2 green onions (chopped) <br/>2 tomatoes (seeded and chopped) <br/>1 10 oz can of mild enchilada sauce <br/>1 cup cheddar cheese (grated) <br/>8-10 corn tortillas <br/>salt to taste <br/>1 dash hot pepper sauce <br/>1 Tablespoon butter <br/>1/4 cup chopped cilantro (optional)</p> <p>Preheat oven to 350 and grease a medium sized glass casserole dish.</p> <p>Melt butter in a pan on medium-high heat. Saute jalapenos and green peppers until softened. Beat the eggs well, and add green onions, hot pepper sauce and salt. Then pour the egg mixture with the peppers, and cook until the eggs solidify.</p> <p>Place some grated cheese on each tortilla. Top with egg mixture, tomatoes, and cilantro. Roll the tortilla and place in the casserole dish with seal side under. Top with enchilada sauce and remaining cheese. Bake for 15 minutes at 350.</p> <p>Serve with sour cream, salsa, or guacamole if you like - makes an excellent dinner breakfast!</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. Do not manually edit. http://www.zoundryraven.com --> <span class="ztags"><span class="ztagspace">Technorati</span> : <a href="http://www.technorati.com/tag/healthy+recipes+for+breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Del.icio.us</span> : <a href="http://del.icio.us/tag/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Zooomr</span> : <a href="http://www.zooomr.com/search/photos/?q=healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> <br/> <span class="ztags"><span class="ztagspace">Flickr</span> : <a href="http://www.flickr.com/photos/tags/healthy%20recipes%20for%20breakfast" class="ztag" rel="tag">healthy recipes for breakfast</a></span> </p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-20278269250129166152011-06-09T12:39:00.001-07:002011-06-09T12:39:18.442-07:00healthy recipes for breakfast<p>Tropical Sunrise Oatmeal</p> <p>(1 serving)</p> <p>1/2 cup oats (not instant) <br/>1 cup water <br/>dash of salt <br/>1 and 1/2 Tablespoons marmalade jam <br/>small handful of dried cranberries <br/>small handful of golden raisins <br/>small handful of walnuts <br/>milk (optional)</p> <p>Bring water and salt to a boil over stove top. Add oats, cranberries, and raisins and lower heat to medium. Cook for 5 min, stirring occasionally, and letting the cranberries and raisins plump up.</p> <p>Remove pan from heat and add marmalade jam. Stir/swirl in jam slowly. Top with nuts and milk, if desired.</p> <p>Have a great breakfast!</p> <p xmlns="" class="zoundry_raven_tags"> <!-- Tag links generated by Zoundry Raven. Do not manually edit. http://www.zoundryraven.com --> <span class="ztags"><span class="ztagspace">Technorati</span> : <a href="http://www.technorati.com/tag/Tropical+Sunrise+Oatmeal" class="ztag" rel="tag">Tropical Sunrise Oatmeal</a></span> <br/> <span class="ztags"><span class="ztagspace">Del.icio.us</span> : <a href="http://del.icio.us/tag/Tropical%20Sunrise%20Oatmeal" class="ztag" rel="tag">Tropical Sunrise Oatmeal</a></span> <br/> <span class="ztags"><span class="ztagspace">Zooomr</span> : <a href="http://www.zooomr.com/search/photos/?q=Tropical%20Sunrise%20Oatmeal" class="ztag" rel="tag">Tropical Sunrise Oatmeal</a></span> <br/> <span class="ztags"><span class="ztagspace">Flickr</span> : <a href="http://www.flickr.com/photos/tags/Tropical%20Sunrise%20Oatmeal" class="ztag" rel="tag">Tropical Sunrise Oatmeal</a></span> </p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-4810364084667636722011-06-09T12:34:00.001-07:002011-06-09T12:49:36.691-07:00Mexican Style Scrambled EggsMexican-Style Scrambled Eggs<br />
<br />
(1 serving)<br />
<br />
2 large eggs<br />
2 teaspoons milk<br />
1/2 teaspoon butter<br />
1/4 cup diced cooked ham<br />
1/4 cup diced tomato<br />
2 Tablespoons diced onion<br />
1 teaspoon minced jalapeno<br />
1/2 mashed avocado<br />
1 Tablespoon chopped cilantro<br />
salt and pepper to taste<br />
<br />
1. Scramble eggs with milk in a bowl.<br />
<br />
2. Heat butter in cast iron skillet over med heat. When butter is melted add egg mixture and cook according to the "perfect scrambled eggs" instructions found on this site.<br />
<br />
3. When eggs are done remove from heat and top with remaining ingredients.<br />
<br />
<br />
Instructions are for 1 large serving, but the recipe can be adjusted accordingly. Also, I use 1 Tablespoon of milk per egg with great success. Cheese, sour cream or salsa would make great toppings as well, so have fun topping your eggs with your favorite foods.Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-36861529047857116592011-06-09T12:32:00.001-07:002011-06-09T12:48:55.712-07:00Oat Crust QuicheOat-Crust Quiche<br />
<br />
(6 servings)<br />
<br />
1 cup rolled oats<br />
2 cup Swiss or jack cheese (shredded)<br />
2 Tbsp butter<br />
1/3 cup mushrooms (sliced)<br />
1 cup carrots (shredded)<br />
1/2 cup green onion (thinly sliced)<br />
4 lg eggs<br />
1 tsp thyme<br />
1/2 tsp garlic salt<br />
1/4 tsp pepper<br />
1/8 tsp ground nutmeg<br />
2 cup scalding hot milk<br />
<br />
MELT butter. Add mushrooms, shredded carrots, and green onions. Saute until all juices evaporate and mushrooms are lightly browned.<br />
<br />
BEAT together eggs, thyme, garlic salt, pepper, and nutmeg. Stir in scalding hot milk.<br />
<br />
SPRINKLE rolled oats in an even layer over the bottom of a buttered 9-inch baking dish or pan. Sprinkle cheese over oats; then cover with mushroom mixture. Slowly pour egg mixture over it.<br />
<br />
BAKE on bottom rack of oven at 375 degrees (glass dish) or 400 degrees (metal pan) for 30 to 40 minutes, until set in center.<br />
<br />
<br />
Have a great breakfast!!!Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-56672620349261298512011-06-09T12:30:00.001-07:002011-06-18T08:26:40.296-07:00Gingerbread Waffles<b>Gingerbread Waffles <br />
</b><span class="small">(3 servings)</span> <br />
<br />
<ul><li>3 eggs</li>
<li>1/4 cup sugar</li>
<li>1/2 cup molasses</li>
<li>1 cup buttermilk</li>
<li>1 and 1/2 cups flour</li>
<li>1 teaspoon ground ginger</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground cloves</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon baking powder</li>
<li>6 tablepoon (3/4 stick) butter -- melted and cooled</li>
</ul>Preheat waffle iron to medium. <br />
<br />
In a small bowl, beat eggs until light and fluffy. Add sugar, molasses and buttermilk, then beat. <br />
<br />
In a large bowl, sift together flour, ginger, cinnamon, cloves, salt, baking soda and baking powder. Add to batter and stir until smooth, then add butter and combine. <br />
<br />
Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake for four to five minutes. Serve hot. <br />
<i>Perfect for holiday brunch!</i><br />
<div class="zoundry_raven_tags" xmlns=""><span class="ztags"><span class="ztagspace">Technorati</span> : <a class="ztag" href="http://www.technorati.com/tag/healthy+recipes+for+breakfast" rel="tag">healthy recipes for breakfast</a></span> <br />
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<span class="ztags"><span class="ztagspace">Zooomr</span> : <a class="ztag" href="http://www.zooomr.com/search/photos/?q=healthy%20recipes%20for%20breakfast" rel="tag">healthy recipes for breakfast</a></span> <br />
<span class="ztags"><span class="ztagspace">Flickr</span> : <a class="ztag" href="http://www.flickr.com/photos/tags/healthy%20recipes%20for%20breakfast" rel="tag">healthy recipes for breakfast</a></span> </div>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-18144977724788605022011-06-09T12:29:00.001-07:002011-06-09T12:48:22.869-07:00Waffle SticksWaffle Sticks<br />
<br />
(16 servings)<br />
<br />
11 oz. can refrigerated soft breadstick dough<br />
<br />
Heat a waffle iron to medium temperature. Unroll dough and separate into strips. Cut strips in half crosswise. Place 1 inch apart in the hot waffle iron and close lid. Bake until the steaming stops and waffle sticks are golden brown, about 2 to 3 minutes.<br />
<br />
Serve these with fruit dip, flavored butters, maple syrup, or flavored yogurt for dipping!<br />
<br />
<br />
My kids love this for breakfast (any chance they get to eat with their fingers!) You can heat up leftovers in the microwave for a fun snack.Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-83122191039863138032011-06-09T12:27:00.001-07:002011-06-09T12:47:32.666-07:00Pumpkin WafflesPumpkin Waffles<br />
<br />
(6 servings)<br />
<br />
1 large egg -- beaten<br />
2 egg whites -- beaten<br />
4 tablespoons of brown sugar<br />
1 cup of evaporated skim milk<br />
2 tablespoons of vegetable oil<br />
1/2 cup of canned pumpkin puree<br />
2 teaspoons of vanilla<br />
1 cup of all-purpose flour<br />
2 teaspoons of baking powder<br />
1/4 teaspoon of salt<br />
1 and 1/2 teaspoons of cinnamon<br />
1/2 teaspoon of nutmeg<br />
1/4 teaspoon of ginger<br />
1/4 teaspoon of cloves<br />
1/2 cup of apples -- finely diced<br />
1/4 cup of toasted walnuts<br />
<br />
Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla.<br />
<br />
Mix dry ingredients.<br />
<br />
Add dry mixture to egg mixture (being carful not to overmix).<br />
<br />
Fold in apple and nuts.<br />
<br />
Make waffle in your waffle maker with about 3/4 cup of batter per waffle.<br />
<br />
<br />
Perfect for Halloween breakfast. The addition of toasted nuts and apple pieces give this dish an autumn harvest feeling... like a hayride when the leaves are changing color.<br />
<br />
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Flickr : healthy recipes for breakfastBianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-43623687515781571722011-06-09T12:26:00.001-07:002011-06-09T12:47:03.242-07:00Belgian Coconut WafflesBelgian Coconut Waffles<br />
<br />
(6 servings)<br />
<br />
1 and 1/2 cups unbleached flour<br />
2 teaspoons baking powder<br />
1/2 cup shredded coconut<br />
2 tablespoons maple syrup<br />
2 tablespoons honey<br />
3/4 to 1 cup reduced fat milk<br />
6 egg whites<br />
1/2 cup fat-free-egg-substitute<br />
4 tablespoons canola oil<br />
<br />
Preheat your waffle iron. In a large bowl, whish the flour, baking powder and coconut. In a small bowl, whisk together the syrup, honey and egg substitute. Stir in the oil and milk.<br />
<br />
In a medium bowl, beat the egg whites until stiff. Make a hole in the center of the dry ingredients. Pour the liquid mixture into the hole. Gently fold the whites into the batter. Bake in the waffle iron until golden brown. 6 to 8 minutes.<br />
<br />
<br />
Have a great breakfast!!!<br />
<br />
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Flickr : healthy recipes for breakfastBianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-19797615025080837562011-06-09T12:23:00.001-07:002011-06-09T12:46:31.520-07:00Michigan Baked OatmealMichigan Baked Oatmeal<br />
<br />
(4 servings)<br />
<br />
2 cups old-fashioned oats<br />
1/2 teaspoon almond flavoring<br />
1/2 cup sliced almonds<br />
1 large apple<br />
unpeeled and grated<br />
4 cups milk<br />
1/4 cup brown sugar<br />
1/2 cup dried cherries<br />
<br />
Preheat oven to 400 degrees. Coat 3-quart dish or baking pan with cooking spray. In mixing bowl, combine all ingredients. Transfer to baking dish. Sprinkle top with additional almonds. Bake uncovered for 45 minutes. Serve hot.<br />
<br />
<br />
You can make a variation on this recipe by not using the almond flavoring and cherries. Try adding a tablespoon of cinnamon, a half-cup of raisins, and a half cup of coarsely chopped peanuts. You'll love it either way. Have a great breakfast!<br />
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Flickr : healthy recipes for breakfastBianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-87136876095808704952011-06-09T12:01:00.001-07:002011-06-09T12:01:52.384-07:00Overnight Raisin Oatmeal Pancakes<p>Overnight Raisin Oatmeal Pancakes</p> <p>(5 servings)</p> <p>2 cups quick cooking oats <br/>2 cups buttermilk <br/>2 eggs <br/>beaten <br/>1/4 cup butter <br/>softened <br/>1/3 cup raisins <br/>1/2 cup all-purpose flour <br/>2 tablespoons white sugar <br/>1 teaspoon baking powder <br/>1 teaspoon baking soda <br/>1/2 teaspoon ground cinnamon <br/>1/2 teaspoon salt</p> <p>Mix together the oatmeal and buttermilk. Cover and refrigerate overnight. The next morning, add the eggs, butter and raisins. Mix well.</p> <p>Sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Add oatmeal mixture and stir to moisten. Allow batter to sit 20 minutes before cooking.</p> <p>Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency. Cook cakes until bubbles appear on top; turn to brown.</p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-54841719425928972802011-06-09T12:00:00.001-07:002011-06-09T12:00:33.369-07:00Bulgur Scrambled Eggs<p>Bulgur Scrambled Eggs</p> <p>(1 serving)</p> <p>Ingredients: Rotel- Diced Tomatoes & Green Chilies- drained - liquid reserved- as much of the rotel tomatoes as you enjoy <br/>Bulgur - 1/4 cup <br/>water - enough to combine with the reserved rotel liquid to make a 1/2 cup mixture <br/>1/4 tsp tumeric <br/>1/4 tsp garam marsala <br/>1/8 tsp garlic salt- to taste <br/>1/2 tsp oil <br/>Red onion - 1/4 cup chopped <br/>spinach - about 2/3 cup <br/>3 eggs or 3/4 cup egg substitution <br/>1 tbsp milk <br/>1 slice swiss cheese broken into 16 pieces (16 is a relative number)</p> <p>Preparing and cooking the Bulgur:</p> <p>1. Drain rotel, reserve liquid. Combine this liquid with enough water to make a 1/2 cup rotel liquid/water mixture. Save as many tomatoes from the can as you would want in your scrambled eggs (I generally use about 1/3 or a little more of the can). Put these tomatoes aside in a small bowl.</p> <p>2. Combine rotel/water mixture with bulgur in a saucepan and bring to a boil on med high heat. Stir, cover, and simmer on med heat until all water is absorbed, or until most of it (similar to making rice or quinoa). Remove from heat and keep covered while preparing the eggs.</p> <p>And the Eggs:</p> <p>1. While bulgur is doing its thing, prepare vegetables and spices. Suggestion- I put the spinach at the bottom of a bowl, the tomatoes (from the rotel) off to one side of the bowl on top, and the diced onions on the other side of the bowl. Mmm....organization. On a smaller saucer, measure out the spices. G.M. and Tumeric can be combined or not, although I add the garlic salt all at once, so I keep it separate from the other two. From here on out in the recipe, "spices" refers to this saucer of spices.</p> <p>2. Heat 1/2 tsp oil in small frying pan. saute onion, add part of spices. (While onion is sauteing, beat milk into eggs in another small bowl. Set aside.) When onions are beginning to change color, add tomatoes and more spices for a few minutes. Add spinach and heat until the spinach begins to wilt.</p> <p>3. Turn heat to medium and add egg mixture and rest of the spices to the vegetables. allow eggs to set, and then lift cooked portions allowing the uncooked to go to the bottom of the pan as you would normal scrambled eggs. When eggs are almost finished cooking, add the swiss on top and continue cooking until melted and you're satisfied that your eggs are cooked.</p> <p>To serve:</p> <p>Fluff bulgur and put it on a plate. Serve eggs on top. Enjoy!</p> <p>I made this one time, and it was pretty brilliant as far as taste is concerned. The combination of bulgur and the spices along with the rotel gives you a great wake up in the morning, whereas the fiber from the bulgur and the protein from the eggs and cheese provide for sustaining energy throughout the morning. Tastes just as good with eggbeaters and lite cheeses and milk.</p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-52797576468035735522011-06-09T11:57:00.001-07:002011-06-09T11:57:15.686-07:00Granola Fruit Kabobs<p>Granola Fruit Kabobs</p> <p>2 cups granola <br/>2 medium apples -- chunked <br/>2 medium bananas -- chunked <br/>1 cup fresh pineapple chunks <br/>1 cup vanilla or fruit flavored yogurt</p> <p>Place granola in shallow bowl. Toss fruit with a small amount of lemon juice to deter browning. Insert toothpicks into each piece of fruit. To serve, dip fruit in yogurt, coat all sides. Roll in granola.</p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-9340761164913838572011-06-09T11:44:00.001-07:002011-06-09T11:44:47.404-07:00Mango Smoothie<p>1/2 c water <br/>1 mango <br/>2 bananas <br/>1 c ice</p> <p>Peel and slice mango. Place ingredients in Vita-Mix or blender. Mix <br/>well on high speed until creamy. Serves 2.</p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.comtag:blogger.com,1999:blog-85884481127362998.post-53572557172337759522011-06-09T11:43:00.001-07:002011-06-09T11:43:11.909-07:00Fruit Blast Smoothie<p>Fruit Blast Smoothie</p> <p>1 plum, pitted <br/>1 orange, sliced <br/>2 handfuls of seedless grapes <br/>1 banana <br/>4 T grape juice <br/>1 c frozen strawberries</p> <p>Place all ingredients in Vita-Mix or blender and mix well on high <br/>speed. May add ice for thicker smoothie.</p>Bianda Cullenhttp://www.blogger.com/profile/17119082997290597090noreply@blogger.com