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Archive for the ‘Breakfast’ Category

April Fool’s Day is this weekend….There’s no chance of breaking the yolks when you cook up these eggs for April Fool’s Day with or for your kids or even to serve to daddy before work! That’s because they’re actually dried apricots — a tangy complement to the sweet marshmallow egg whites. I can’t resist a good practical joke – as everybody knows, there’s no business like monkey business.

INGREDIENTS:

  • 2 tsp. butter
  • 12 marshmallows
  • 2 dried whole apricots

DIRECTIONS:

1.     Place a piece of aluminum foil on a flat working surface and then grease the surface of the foil with 1 teaspoon of the butter.

2.     In a small saucepan, melt the second teaspoon of butter over low heat. As soon as it has melted, add the marshmallows to the pan and turn up the heat to medium-low. Stir continuously with a wooden spoon until the marshmallows are completely melted and have just started to bubble.

3.     Immediately remove the pan from the heat and spoon the melted marshmallow, in 2 separate blobs, onto the greased foil. You have to work fast, before the marshmallow begins to solidify again.
TIP: When spooning the melted marshmallow onto the greased foil, work quickly, using the back of the spoon to spread out the “egg white” a bit.

4.    Shape 2 dried whole apricots and gently press each one, rounded side up, into the center of a marshmallow blob.
TIP: To make a dried apricot look just like a dome-shaped egg yolk, use your thumbs to push the center of the fruit until it is concave.

5.     When the marshmallow has set enough to hold together, but before it stiffens too much, use a spatula to transfer the eggs to a breakfast plate.
TIP: Once the candy eggs have set, insert a plastic spatula beneath each one and, at the same time, use your fingers to gently peel the marshmallow from the foil.

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One of my favorite (and nostalgic) things about Christmas is waking up as a child (and still now when I go home to see my family) and having Christmas morning breakfasts.

Here is a delicious breakfast recipe that is sure to have your kids drooling and ready to eat before opening their stockings and Christmas gifts from ‘Ole Saint Nick!

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It’s winter time, its hard to get up and you are rushed to get your family ready and have a good breakfast on the table. Sound familiar? Chances are your preschooler has eaten powder doughnuts, Lucky Charms, or even popcorn for breakfast. Getting your kiddo to eat oatmeal or scrambled eggs isn’t always easy, especially when you’re in a hurry to get your child to school. But your child does want to eat — and whatever he or she puts in his or her mouth depends on the options you give your kid. By the time they start their day, most preschoolers have gone at least 12 hours without food. Here, quick and easy ideas aplenty that make eating a nutritious and power-packed breakfast fun.

Fruity Oatmeal
Good news, moms! Instant oatmeal counts as a whole grain and has all the health benefits of steel-cut and old-fashioned varieties — it’s high in cancer-fighting antioxidants and also lowers the risk of heart disease. Make this in a jiffy: mix 1/4 cup one-minute oats or one packet instant oatmeal with bananas, raisins, or coconut flakes. Let your preschooler choose the fruits so she feels like she has control over her breakfast.

Protein-Rich Burritos
Lots of fiber combined with lots of protein is filling and can provide energy for up to four hours.  Make your kid a burrito with a whole wheat tortilla rich in fiber (at least 5 grams), organic cheese, and a soy sausage link.

Yogurt Dippers
Kids who love carrots and dip might like to dip apples or strawberries into yogurt. Cut fruit into small chunks and have your child dip them into 1/4 cup plain yogurt. Serve with a side of protein, like a small handful of nuts or a couple of slices of turkey bacon.

Jazzed-Up Pizza
There are endless spin-offs of traditional pizza. Spread 2 tablespoons fruit jam or nut butter on a small whole wheat pita (leaving a “crust” at the edges), and top with sliced bananas or strawberries. Or use a base of half a whole-grain English muffin, and add cream cheese and almond slices. Another idea: top a pancake with scrambled eggs and slices of chicken sausage.


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Black Bean Cat Crudités

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Parent, nanny, or just on-the-go…Mondays can be crazy! I just had this realization I have a meeting this morning and need something fast, fruity and yummy while I scram out the door. Here is a great receipt for you or the kids…or your hubby to start his day off right!

Breakfast Pita Pocket Recipe 

INGREDIENTS:

  • 4 large eggs
  • 1 1/3 cups fat-free milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded reduced-fat cheddar cheese
  • 3/4 cup chopped broccoli
  • 4 slices packaged ready-to-serve cooked bacon, chopped
  • 4 whole-wheat pita breads, cut in half

MAKE IT:

  1. Heat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.
  2. In a medium bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Stir in cheese, broccoli, and bacon. Pour mixture into prepared pan.
  3. Bake for 30 to 35 minutes or until the center is just set. Remove and cool slightly, about 10 minutes. Cut into triangles and serve in pita halves, or refrigerate, covered, and reheat the next morning in the microwave.

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