Today, I baked these Breakfast Burrito Cups because I like the idea to keep them in the fridge or freezer and pop them in the microwave for a quick, healthy, hot breakfast. Sweet Stackers layer foods using a stackable food storage system in a variety of containers. This prevents foods from sticking together or getting soggy.
Happy New Year! Personally, I have never been into making resolutions. This year is different and I am setting a goal that is taking one more step to eating better for the whole family. Drumroll please…..I am not buying cereal!
Overall, I believe that we do well eating well rounded meals. But breakfast is the one area where I think we can do better! The mornings are hectic. First, I am NOT a morning person. My kids know that Mom needs to have a few sips of coffee before we can start discussing any aspect of the morning routine. Three young kids bring the typical morning rush trying to get them out of the door on time. Cereal is the perfect quick breakfast. But even the cereal that we have considered to be the “less-sugar” cereals are still packed with sugar and limited nutrition. I myself quit eating cereal for about 2 years because I realized I was starving by 9 or 10 A.M. Unfortunately, my kids LOVE cereal and will even eat it as an afternoon snack since they can make it themselves. So if I don’t have cereal in the house, no one will eat it.
I have been doing some research as how to make quick heathy breakfasts! This is one of the make ahead recipes to keep in the freezer. A variety of fillings can be used, so get creative!
Breakfast Burrito Cups
yields 12 individual cups
3 – 10 inch flour tortilla
variety of diced veggies/cooked meat [green pepper, mushrooms & ham]
2 TB milk
shredded Cheddar cheese – optional
Preheat oven to 350 degrees. Spray 12 count muffin tin with oil.
Cut the tortilla into quarters. Press gently into the muffin tin to form cups. Sprinkle the diced veggies and meat into the cups. In a small bowl, whisk the eggs and milk together. Poor even amounts of egg mixture into each cup. Sprinkle a pinch of shredded cheese on top of each cup. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes until the egg is cooked through and lightly browned.
Easy Peasy Lemon Squeezy Baked Chicken should have been title of this dish! So easy, so tasty and just a handful of ingredients.
Lemon Garlic Baked Chicken
- 2 large chicken breasts with skin on
- 2 lemons; one sliced thin and 1 squeezed
- ¼ cup olive oil
- 2 teaspoons of minced garlic
- salt and pepper to taste
- fresh green beans
Preheat the oven to 400°.
Prepare baking dish and drizzle bottom with 1 tablespoon of olive oil. Layer the lemon slices on the bottom of pan and place chicken on top. In a small bowl, whisk the olive oil, lemon juice, garlic and S&P. Toss the green beans in mixture and pour over the chicken.
Bake for 50-60 minutes, until the chicken is fully cooked. About half way cooked, spoon juices over the chicken to baste.
Serving suggestion – serve with pasta tossed in the lemon garlic juice from the chicken bake.
We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed. Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge. Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.
Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin. This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.
Pumpkin Pie Baked Oatmeal
- 1 – 15 ounce can of pumpkin
- 2 ½ cups old-fashioned oats
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 ¼ cup milk
- ¼ cup sliced almonds (optional)
- ½ cup raisins (optional)
Preheat oven to 350°. Coat a 12-count muffin tin with cooking spray.
Combine all of the ingredients in a large mixing bowl. Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.
Bake for 25 – 30 minutes. Serve hot right out of the oven or refrigerate the baked oatmeal portions. A quick breakfast for days to come!
The oatmeal can be served warm with a drizzle of milk or maple syrup.
Muffins with only two ingredients? I saw this recipe on Pinterest and was totally skeptical! So now that I tried it – get out that healthy can of pumpkin and celebrate autumn!
Kid & Mom approved – great snack for a lunch box or afterschool treat.
For this batch, I used a chocolate cake box mix and one 15 ounce can of pumpkin. With an electric mixer, combine the ingredients. Add a couple of tablespoons of milk to moisten the batter if needed. For kicks, add 1 teaspoon of pumpkin pie spice…spice it up! With a little research you can use any flavor of cake. I am sure that spice cake would be pretty yummy.
For mini-muffins: Bake in a 350° oven for 15 minutes or until a toothpick comes out clean.
Store these moist cupcakes using Sweet Stackers stackable food storage trays. The trays separate and divide your food items in one container without a mess – visit sweetstackers.com!
This appetizer turned out so cute, it was easy and fun to make using a package of Wonton Wrappers. It was actually harder to find the Wonton Wrappers at the grocery store! (they are found in the produce section) Making little cups out of Wonton really opens the possibilities because they could be filled with virtually anything. The key is not filling them with something liquidy, otherwise the bottom will get soggy.
I transported 50 of these appetizers to a party using Sweet Stackers. I was able to fit two layers of these appetizer cups on the large rounded Sweet Stackers trays in one large cake container. Visit sweetstackers.com to learn more about how to save space and make it easier to transport food items in one container!
Mango Salsa Wonton Appetizer
yield: 50 appetizer cups
1 package Wonton Wrappers
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilis, drained
1 cup of frozen corn, thawed (or 1 can of corn, drained)
1/4 cup of chopped green onions
1 mango, diced
1/4 teaspoon of cumin
salt and pepper to taste
Preheat oven to 350°. Gently press one wonton wrapper into each cup of a mini muffin tin. Ensure that the edges are folded out. Bake for approximately 7 minutes until golden. Remove from tin to cool.
Drain the black beans, tomatoes, corn well. Mix with green onions and mango. Fill each cup and they are ready to go!
My family and I had a relaxing afternoon picking raspberries at a local farm on Labor Day. It was definitely the peak picking time for the season after the heat and rain last week. The berries were so big and delicious! When we got home it was about time to start planning a BBQ dinner, but I wanted to whip up a quick dessert with our fresh picked berries. I remembered that I had received a message last week from the Meal Makeover Moms about a healthy cake with fresh fruit. Yes, I said it…healthy cake! Well, I was actually missing one main ingredient. I thought I had wheat germ in my fridge, but as it turned out I didn’t. Since I needed a 1/4 C of something, I added another whole grain – corn meal. Which I really enjoyed the moist cake with a little added crunch.
Raspberry Breakfast Cake
Makes 8 Servings
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 cup canola oil
- 1/2 cup 1% low-fat milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
Preheat the oven to 400°. Coat a 9″ round cake pan with cooking spray.
Add the dry ingredients in a medium size mixing bowl. In another mixing bowl, whisk the egg, sugar, canola oil, milk, lemon juice and vanilla extract until combined. Add the wet ingredients over the dry ingredients and mix until just combined.
Pour the mixture into the pan and place the fresh fruit on top. Sprinkle the top with remaining tablespoon of sugar.
Bake for 20-22 minutes until a toothpick come out clean.
Let cake cool or serve warm. A scoop of ice cream or frozen yogurt is certainly a treat over the warm cake!
Homemade breakfast in a pinch? You got it. This is a quick recipe that can be prepared and baked ahead of time. Store it in the refrigerator for days to come. Then, when you are in a rush…heat it and savor homemade comfort food before you head out the door.
This recipe is so versatile because you can easily change up the ingredients and never get tired of it. This time I made it with a combination of banana and farm fresh raspberries that we hand picked at a local farm and froze. My kids were pretty excited to find that they made it into their breakfast!
Baked oatmeal can be baked in a pan, but I really like to place the oatmeal batter in a muffin tin to create individual helping. Plus, it makes them easy to refrigerate and you have instant breakfast for the next few days.
(12 muffin-size helpings)
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
2 C chopped fresh fruit or berries (I used 1 C bananas and 1 C frozen raspberries for this recipe)
1 cup milk
1 cup plain yogurt
1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)
Preheat oven to 350° and grease a 12 count muffin tin.
Mix all ingredients together and fill each muffin cup to the brim. Bake for 30 minutes.
Remove a warm muffin from the tin and drizzle a bit of milk over each baked oatmeal muffin. Comforting and Delicious!
Sweet Stackers allow you to separate and stack foods in two or three layers in one container. The baked oatmeal muffins fits perfectly in two layers without them sticking together. The trays separate everything in 2 or 3 layers from Christmas cookies to left-over pizza without a sticky mess. Visit sweetstackers.com for more information and ideas of the many uses for Sweet Stackers.
I was on the hunt for a healthy French toast casserole recipe since we were having guests spend the night. A breakfast casserole is great because it can be prepared ahead of time and I could actually enjoy my time with them in the morning. This recipe stood out right away because it was covered with fresh fruit and needed to be refrigerated overnight. A perfect summer breakfast recipe…or really any time of year!
Peach French Toast Casserole
- 1 large whole-wheat baguette (about 8 ounces)
- 8 whole eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 5 cups sliced peaches, fresh or frozen (I also added some strawberries and blueberries)
- 1/2 lemon, juiced about 1 1/2 tablespoons
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Cut entire baguette into half inch slice and place at the bottom of a greased 9×13 casserole dish. Whisk 8 eggs, milk and vanilla into a medium-sized bowl. Pour the egg mixture over the bread. Toss fruit with lemon juice and 1 tablespoon of brown sugar. Layer the fruit over the bread and egg mixture. Sprinkle the remaining two tablespoons of brown sugar over the top and sprinkle cinnamon. Cover with plastic wrap and refrigerate overnight.
Bake in a 350 degree oven for 40 minutes.
Top with maple syrup or yogurt.
Happy Spring! Well at least we finally had some sign of spring for a few days and now have drifted back to a touch of winter. But it sure makes me happy to see my garden has started to show a sign of spring because the asparagus is just starting to pop out of the ground. I am hoping to get a decent harvest finally this year, since it takes are few years to produce. Asparagus is my favorite vegetable and aside from the bulbs blooming, that is probably my favorite part about this time of year. Plus, finally good bunches of asparagus are available in the grocery store. So until I can harvest them myself…
This asparagus soup recipe was in my local newspaper and I can honestly say I never had this type of soup before. It was perfect comfort food to make for the rainy and chilly temps that arrived and reminds me that warmer temps are on the way!
Plus, I enhanced it to make it a healthier creamy soup. It was so easy and quite yummy!
2 lbs. asparagus, woody ends trimmed, reserve 8 spear tips
1 chopped onion
2 stalks of celery, chopped
1 carrot, chopped
1 clove of garlic
3 TB olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 cups reduced sodium chicken broth
1/2 cup plain yogurt
Kitchen tip: I like to control sodium by using chicken soup base because I can add more water and reduce the measurement of the base. Use 5 cups of water and 3 teaspoons chicken soup base. I think the flavor is still good.
It a heavy stockpot, add olive oil and sautee onion, celery, carrot. Cook for 3 minutes, then add garlic, salt and pepper. Add asparagus and cook for 5 more minutes. Add chicken stock and simmer for 20 minutes. Blanch the reserved asparagus tips in water for 3 minutes. Once the soup is done simmering, use an immersion blender or puree the soup in batches in a blender. Return the soup to the pot and stir in the plain yogurt.
Garnish with the asparagus tips.
Always looking for healthy snacks that you can take on the go? Of course you can purchase granola bars at the grocery store, but the ones my kids like are not really a healthy snack and they make me more hungry after eating just one. Some of the healthier versions are difficult to bite and chew, plus pretty pricey. So I thought I would try to make my own. I had all of the ingredients in my pantry, they were easy and my 3-year-old had a lot of fun measuring and mixing the ingredients. This recipe turned out perfectly delicious for both kids and adults alike!
Mmmmm! Chewy, with lots of flavor and texture and I know I was fully satisfied with eating only one bar.
Homemade Granola Bars (yields 18 bars)
2 cups old-fashioned oats
3/4 cup wheat germ
3/4 cup walnuts (chopped)
1/2 cup dried cranberries (substitute any dried fruit)
1/4 cup mini chocolate chips (optional)
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 egg whites
1/4 cup honey
1/4 cup real maple syrup (or substitute with another 1/4 cup of honey to make a 1/2 cup)
1/2 cup canola oil
Preheat oven at 350°.
Mix all dry ingredients in a large bowl. Combine egg whites, honey, maple syrup and oil in a medium size bowl. Fold the dry ingredients with the wet ingredients.
Line a 9×13 inch pan with foil or parchment paper. Lightly oil the pan so the bars will not stick and can be removed easily. Press the mixture evenly into the pan.
Bake for 30-35 minutes until lightly browned.
Cool in pan for 1 to 2 hours. Remove from pan and cut into bars. I divided by cutting down the center lengthwise and then cut approximately 1 inch bars from the two halves.