3/4 cup vanilla yogurt
2/3 cup sliced ripe banana
1 large egg
1/4 cup 2% milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 whole wheat tortillas (8 inches)
2 teaspoons butter
2/3 cup sliced fresh strawberries
2/3 cup fresh blueberries
1/4 cup granola
OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola
In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.
Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.
2 cups Cubed, Cooked Ham
½ cups Chopped Green Onions
2-½ cups Shredded Cheddar Cheese, Divided
10 Flour Tortillas
2 cups Half-and-half
6 whole Eggs
1 Tablespoon Flour
Salsa, To Serve
Prep this the night before and cook in the morning.
Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.
Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes.
Serve with salsa.
1 cup water
1 cup milk
1 cup old-fashioned oats
1/2 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
2 tablespoons sugar
1/4 teaspoon vanilla extract
Dried cranberries, optional
In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes.
Remove from the heat; stir in sugar and vanilla. Sprinkle with cranberries if desired.
Serving size: 1/8th Calories:187 Fat: 10.7g Saturated fat: 3.7g Carbohydrates: 4.3g Sugar: 1.1g Sodium:699mg Fiber:7g Protein:17.2 g Cholesterol: 176mg
- 1 pound Italian turkey sausage
- 1 cup diced onion
- 8 ounces frozen or fresh spinach
- 1 cup fresh sliced cremini mushrooms
- 2 tablespoons fresh basil, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 ounces crumbled goat cheese
- 6 eggs
- ½ cup milk, 1%
- Optional: sprinkle of chopped scallions
Preheat oven to 400 degrees
Heat 1 tablespoon oil in skillet and cook onion and sausage until cooked through and onion is tender about 8-10 minutes
Add spinach, mushrooms, basil, salt and pepper.
Whisk 6 eggs and milk together and combine with sausage and veggies and pour into a buttered 9 by 13 baking dish.
Top with goat cheese.
Bake 20 minutes until cheese is melted and eggs are fluffy.
Yield: About 12 regular sized cups or 24 to 30 Mini Cups
4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries
To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.
Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.
In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.
Pour the liquid over the dry ingredients and stir until completely coated.
Place the mixture into the fridge for about 30 minutes to cool.
When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.
Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.
Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.
Let cool completely before removing from the tin
Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.