These nutritious cookies are excellent to have around especially during busy school days because your kids can just grab and go.
Ingredients :
Directions:
Preheat oven to 375 F (190 C). Lightly grease two cookie sheets with cooking spray.
In a large bowl, combine applesauce, sugar, egg, milk and vanilla. Beat at medium speed until well blended.
In a separate bowl, combine flour, cinnamon, salt, and soda. Add flour mixture into creamed mixture and mix at low speed until just blended. Stir in oats and nuts.
Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
Bake for 12 to 15 minutes or until golden. Let stand for 2 to 3 minutes on cookie sheets and then transfer to a wire rack to cool completely.
Go ahead and try these healthy pancakes for a family weekend morning treat!
Ingredients :
Directions:
To Prepare the Sauce:
In a saucepan bring water to a boil. Add apricots and vanilla extract. Cook for 5 to 7 minutes over medium-high heat.
Add orange juice; cook for another 7 to 10 minutes or until it thickens. Remove from heat. Set aside.
To Prepare the Pancakes:
Mix together flour, baking powder, baking soda, salt, and sugar in a large bowl.
In a separate bowl, whisk together eggs, buttermilk, and 2 tablespoons melted butter; set aside until ready to cook.
Lightly grease griddle or non-stick pan with cooking spray and heat over medium-high. Test griddle or pan by sprinkling a few drops of water on it. If water beads up and spatters off griddle, it is hot enough.
Pour the egg mixture onto the flour mixture. Mix with wooden spoon to combine. Do not over stir; a few small lumps are fine.
Ladle, about 1/2 cup of the pancake batter in the griddle. When pancakes have bubbles on top and are slightly dry around edges, about 2 to 3 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat procedure with remaining batter.
Serve warm in individual plates drizzled with prepared orange apricot sauce.
Serve this delightful omelet to your kids. It’s quick, easy and tasty in every bite!
Ingredients :
Directions:
Beat eggs. Set aside.
Heat oil in an oven-proof pan over medium-high. Pour half of the beaten egg, cook until the top is almost set. Spread half of the pizza sauce evenly and top with mushrooms, bell pepper and olives. Pour the remaining egg. Bake for 5-7 minutes or until set.
Top with remaining pizza sauce and sprinkle with parmesan and mozzarella cheese. Garnish with olives and bell pepper, if desired. Bake for another 2 to 3 minutes to melt the cheese.
Both banana and peanut butter are breakfast staples that kids really love. Roll it up with whole-wheat tortilla for a satisfying meal in less than 5 minutes!
Ingredients :
2 small bananas
Directions:
Place tortilla on a clean work surface or board.
Spread 1 1/2 tablespoons peanut butter on one side of each of the tortillas.
Place banana at the center. Roll it up to enclose filling. Slice each roll into 6 pieces.
Nutritional Information:
These English Muffin Sandwiches are a great breakfast option that many people enjoy. Replace the traditional ingredients for a healthier version. They can also be prepared in advance and stored in the refrigerator; making it easy to eat well on the go.
Ingredients:
1 12-ounce pack of English muffins (use multi-grain)
6 eggs (try egg whites)
1 cup Cheddar cheese shredded (replace with mozzarella cheese)
1/4 cup green onion chopped
2 1/2 tablespoons vegetable oil (canola or olive oil preferred)
6 ounces ground breakfast sausage (replace with lean, low salt turkey sausage)
Directions:
Cut open the muffins with a fork and toast them in a toaster. In a large bowl, combine together the eggs, the green onions and cheddar cheese. In a skillet, heat the vegetable oil, pour out the egg mixture, and let it fry like an omelet. Flip on the other side and let it cook through. Remove when done.
While the eggs are frying, mould the ground sausage into small patties. On another skillet, fry the sausage patties until browned. Remove from the skillet and drain them on paper towels.
Prepare the muffin sandwiches by layering a piece of the fried egg and a sausage patty between the two muffin pieces.
If you plan to store the sandwiches, let everything cool before making the sandwiches. Once cooled, prepare the sandwiches place in sandwich bags or plastic wrap and freeze. While serving, reheat in the microwave. They could also be made with ham, vegetables or bacon.
Makes 6 sandwiches.
Nutritional Information:
Amount Per Serving
Calories: 381
Total Fat
20.9g
Saturated Fat
1.5 g
Cholesterol
248mg
Sodium
519mg
Total Carbohydrates
26.9g
Dietary Fiber
0.1g
Protein
20.6g
Suggested replacement ingredients will provide healthier nutritionals.
These English Muffin Sandwiches are a great breakfast option that many people enjoy. Replace the traditional ingredients for a healthier version. They can also be prepared in advance and stored in the refrigerator; making it easy to eat well on the go.
Ingredients:
1 12-ounce pack of English muffins (use multi-grain)
6 eggs (try egg whites)
1 cup Cheddar cheese shredded (replace with mozzarella cheese)
1/4 cup green onion chopped
2 1/2 tablespoons vegetable oil (canola or olive oil preferred)
6 ounces ground breakfast sausage (replace with lean, low salt turkey sausage)
Directions:
Cut open the muffins with a fork and toast them in a toaster. In a large bowl, combine together the eggs, the green onions and cheddar cheese. In a skillet, heat the vegetable oil, pour out the egg mixture, and let it fry like an omelet. Flip on the other side and let it cook through. Remove when done.
While the eggs are frying, mould the ground sausage into small patties. On another skillet, fry the sausage patties until browned. Remove from the skillet and drain them on paper towels.
Prepare the muffin sandwiches by layering a piece of the fried egg and a sausage patty between the two muffin pieces.
If you plan to store the sandwiches, let everything cool before making the sandwiches. Once cooled, prepare the sandwiches place in sandwich bags or plastic wrap and freeze. While serving, reheat in the microwave. They could also be made with ham, vegetables or bacon.
Makes 6 sandwiches.
Nutritional Information:
Amount Per Serving
Calories: 381
Total Fat
20.9g
Saturated Fat
1.5 g
Cholesterol
248mg
Sodium
519mg
Total Carbohydrates
26.9g
Dietary Fiber
0.1g
Protein
20.6g
Suggested replacement ingredients will provide healthier nutritionals.
