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Category Archives: breakfast

whole wheat buttermilk waffles

My son starts tackle football today, which he’s been waiting for years to play. I haven’t been waiting, per se; it kind of sneaked up on me, to tell the truth. We agreed that my little guy would play touch football only until 8th grade. Well, my little guy is 5’10”, 145 lbs and wears bigger shoes than his father. And he starts 8th grade tomorrow. I thought there would be plenty of time before this day came.

I guess my time is up.

He loves breakfast, so these waffles are a great start to his day. They can also be frozen for days when you don’t have as much time in the morning. Like when you are rushing around trying to find signed permission slips and mouthguards. Just let the waffles cool, then freeze them in ziplock freezer bags. Warm them up in the toaster oven or a 350 degree oven for about 5 minutes.

Whole Wheat Buttermilk Waffles

  • 1 1/3 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups low-fat buttermilk
  • 1/2 cup fat-free egg substitute
  • 1/4 cup packed brown sugar
  • 1 Tbsp. canola oil
  • 1 tsp. vanilla extract
    Preheat waffle iron according to manufacturer’s directions.
    Mix white whole wheat flour, all-purpose flour, baking soda, baking powder, and salt in a large bowl.  In a separate bowl, whisk together buttermilk, egg substitute, brown sugar, oil, and vanilla until smooth.  Add liquid mixture to flour mixture and stir until just combined (it will be lumpy).  Ladle into waffle maker and cook according to directions.
    Recipe from September/October Weight Watchers Magazine.
    Each waffle (using 1/2 cup batter) had 3 PointsPlus.
 
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Posted by on August 27, 2012 in breakfast, points plus

 

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breakfast quinoa with berries

I feel like I need to introduce myself…….

🙂

What a summer!  Our trip to Italy was AMAZING!…..

We celebrated our 20th wedding anniversary and renewed our vows:

We walked around Rome, Florence, Orvieto and Venice in 95+ heat, visited family and took in the sights:

and I don’t even know where to begin about the food:

We even found the World’s Cutest Dog, who just happens to be in Orvieto:

So now we are back, the jet-lag is gone, the laundry is done, and I have no other reasons not to resume my blog 🙂

I wanted to break out of my “greek yogurt for breakfast” rut, so I thought I would try this recipe from the July/August 2012 Weight Watchers Magazine.  It was very tasty and filled me up until lunch.  Two very important requirements!

Breakfast Quinoa with Berries

  • 1/2 cup quinoa, rinsed
  • 1 cup unsweetened almond milk (35 calorie/cup)
  • sprinkle of cinnamon
  • 1 cup berries

Pour almond milk into a small saucepan and bring to a low boil.  Add rinsed quinoa and sprinkle of cinnamon.  Cover pan and simmer for 15 minutes, stirring occasionally.  Remove from heat and let stand 5 minutes.  Top with berries.  Makes 2 servings.

Recipe slightly adapted from Weight Watchers Magazine.

Using the Weight Watcher’s Recipe Builder, each serving has 5 PointsPlus.

 
 

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rhubarb ginger jam

I’d better start saving money for my kid’s therapy.  Last week we had a shoe box lying around the kitchen and I was about to recycle it when my youngest told me he needed it.  He explained that he was going to make a cardboard cat.  “You’ve driven me to this Mom.”  (My limit has been reached with animals in the house/yard, and I am staying firm, despite his begging and pleading).  Well, at least the cardboard kind doesn’t shed.

I have already promised to pay for his therapy when he is an adult, for the psychological damage I am doing to him by pressing on his head, pleading with him not to grow up and to stay little forever.

Good grief.  Just reading that sentence back makes me realize that I am the one who needs therapy.  Which frankly, is not news.

But don’t call me Frank.

My father LOVES ginger, so when I saw this recipe I knew I had to make it for him for Father’s Day.  🙂  It turned out a little more on the sauce-y side, rather than a “jelly” jam, but it is delicious!

Rhubarb Ginger Jam

  • 3 pounds of trimmed rhubarb stalks, cut into 1/2-inch pieces 
  • 3 cups granulated sugar 
  • 1/4 cup crystallized ginger, finely chopped 
  • 1/4 cup grated fresh ginger

Combine the rhubarb,crystallized ginger, grated ginger, and sugar in a large saucepan. Stir over medium-high heat until the sugar dissolves and the mixture begins to bubble. Reduce the heat to medium and simmer, stirring frequently, until jam thickens. Maintain a steady simmer and stir often while it thickens to prevent scorching. Cook for about 20 to 25 minutes, skimming and discarding the foam that collects on the top of the mixture.

After 20 minutes, test for doneness. Place a small spoonful of jam on a plate and place the plate in the freezer for 35-45 seconds. Remove the plate and run your finger over the top of the jam. The surface should “wrinkle” in your finger’s wake.  When it does, the jam is done.

Ladle the mixture into hot, sterilized jars leaving about 1/4-inch of space at the top.  Process the jars for 10 minutes in a hot water bath.  Makes 3 pint size jars (6 cups total).

Using the Weight Watcher’s Recipe Builder, each 1/4 cup serving has 1 PointsPlus (I even ran the numbers twice!!)

Recipe from KitchenDaily.

 
 

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hot cross buns

We saw some hot cross buns at a local gourmet grocery store last week.  I’ll call it gourmet due to the fact that even if I check out in the 15 and under lane, the total is always over $100.  The bag of 6 buns was $4.99, which I scoffed at.  I’m willing to shell out money for some things, but it felt like a challenge.  I knew if I made it myself it would most likely be tastier, not to mention, actually “hot” out of the oven.

My husband’s one request was to use a light hand with the icing on the top.  So imagine my excitement when I came across this recipe from bakingbites.com.  It uses a paste of flour and water to make the crosses, instead of more sugar.  And frankly, who needs more sugar around this holiday?  One look at a Peep and my blood sugar spikes.

The house smells delicious from the baked buns.   It was a welcome for my husband when he walked in from work. Since he didn’t mention a thing about the absence of icing,  I quizzed him on what made them special .

Silence.  Mainly due to the fact that his mouth was full, but we’ve been together for 24 years, so I’ve seen him talk with his mouth full plenty of times.

He didn’t even remember making the request.  “Well, the most important thing is that YOU remembered.” 🙂

Maybe I’m not the one with the memory problem after all.

Hot cross buns are traditionally eaten on Good Friday, as the cross is a symbol of the crucifixion.  Happy Easter!

Hot Cross Buns

  • 2 1/2 tsp. active dry yeast
  • 1/4 cup sugar
  • 3/4 cup warm water (100-110 degrees F)
  • 4 cups all-purpose flour
  • 3/4 cup buttermilk
  • 1 egg
  • 1 tsp. cinnamon
  • 1/4 tsp. each of ground cloves, nutmeg, and allspice
  • 1 tsp. salt
  • 1/4 cup unsalted butter, room temperature
  • 1 cup currants or raisins
  • 1/2 cup flour
  • 1/3 cup cold water

In the bowl of a stand mixer, combine yeast, sugar, and warm water.  Let stand 5 minutes (until foamy).  Stir in 2 cups flour, buttermilk, egg, spices, and salt.  Add an additionally cup of flour and the butter and stir until the dough starts to come together.  Add remaining cup of flour and dried fruit.  Knead for 5 minutes.  Turn out on a floured surface and knead several times until dough is smooth and elastic.  Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Turn dough out onto a lightly floured surface and gently deflate by pressing gently.  Divide into 16 equal pieces.  Shape each piece into a ball and place in a lightly greased 9×9 baking pan.  Cover with a clean cloth and let rise for 30 minutes.  Preheat oven to 375 degrees F.

Right before putting the pan in the oven, whisk together the remaining 1/2 cup flour and cold water.  Scrape into a Ziploc sandwich bag and cut a small hole in the corner.  Pipe continuous lines vertically and horizontally through the rows to form crosses.

Bake 30-35 minutes, until buns are dark golden brown and an internal temperature reaches 200 degrees F.  Cool in pan.  Makes 16 buns.

Recipe barely adapted from Baking Bites.

Using the Weight Watcher Recipe Builder, each bun has 5 PointsPlus.

 

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potato and egg breakfast casserole

You know that hash brown casserole that you find at brunch potlucks?  The one with the corn flakes on top?  I have good news and bad news for you.  I calculated a random hash brown casserole from allrecipes.com and came up with a total of 99 PointsPlus for the 9×13 pan, with each serving having 22 grams of fat!  That’s the bad news, for both you and your cholesterol level.  The good news is that I have a lightened up version that will satisfy the “I need something cheesy and potatoey for breakfast” craving.  The whole recipe has 39 PointsPlus, and each serving has less than 3 grams of fat.  Yeah!

The only down-side to this recipe is that it needs to cook for a little over an hour in the oven.  Not the most convenient weekday breakfast.  Lucky for me, we have a new “houseguest” named Wilbur who gets 5 am walks with my daughter and husband.  I assembled the dish the night before and then had Marc put the casserole in the oven before their walk.  The rest of the house woke up to a hot breakfast an hour later 🙂

I made mine pretty plain, with just sautéed onions.  Try adding a cup of mushrooms or red peppers (sautéed with a little non-stick spray).  The PointsPlus don’t change!  Or add 3 ounces of turkey bacon, crumbled (will increase the PointsPlus by 1 per serving).

Potato and Egg Breakfast Casserole

  • 16 ounces frozen hash browns, thawed
  • 12 ounces fat-free evaporated milk
  • 1/2 cup chopped onion, sautéed in non-stick spray until browned and soft
  • 1/2 cup egg whites
  • 1 tsp. salt
  • 2 ounces low-fat shredded sharp cheddar cheese

Preheat oven to 350 degrees F.  Coat a 8×8 pan with non-stick spray.  Layer hash browns, sautéed onions and cheese (and other vegetables or turkey bacon if using).  In a small mixing bowl, combine evaporated milk, egg whites, and salt.  Pour evenly over ingredients.  Cover and bake for one hour.  Uncover and bake another 5 minutes or until top is slightly browned.  Makes 8 servings.

Recipe adapted from Heart Healthy Recipes.

Using the Weight Watcher’s Recipe Builder:

8 servings= 5 PointsPlus

6 servings= 6 PointsPlus

4 servings= 9 PointsPlus.

 

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baked oatmeal

I’m blaming the absence of posting to my recovering from my “birthday weekend extravaganza”.  42!  Usually I get all my ducks in a row and plan out my posts for the upcoming week on Sunday.  Instead, I was busy having fun at the Tacoma Glassblowing Studio!  Each of us got the chance to work with a glassblower and create our own glass piece.  This is Alex starting his creation:

And here is his finished product, a “clamshell”.  We plan on using it to hold napkins on the dining room table.

Here is my creation:  a candle holder!

Nic also made a candle holder….

And Anna made a vase….

And keeping this family running during the week is a full-time job, so I’m a little behind in my blog, hobby, creative pastime.  But I had to find time to tell you that I have jumped on the baked oatmeal bandwagon!  It’s almost too good for breakfast (you could definitely make this for dessert and no one would be the wiser).

Baked Oatmeal

  • 2 ripe bananas
  • 1 1/2 cup blueberries
  • 1 cup old-fashioned oatmeal
  • 1/2 tsp. baking powder
  • 3/4 tsp. cinnamon
  • 1/4 cup chopped pecans
  • 1 cup skim milk
  • 1 egg
  • 1/8 cup maple syrup
  • 2 Tbsp. melted butter
  • 1/2 tsp. vanilla extract

Preheat oven to 375 degrees F.  Coat the bottom of a 7×11 glass pan with non-stick spray.

Slice the bananas and place evenly on the bottom of the pan.  Sprinkle half the blueberries over the bananas.

In a separate bowl combine oatmeal, baking powder, cinnamon, and half of the chopped pecans.

In another bowl, combine milk, egg, maple syrup, melted butter, and vanilla.

Sprinkle the oatmeal mixture evenly over the bananas and blueberries.  Pour milk mixture over oatmeal, trying to wet all oatmeal.  Sprinkle remaining blueberries and pecans over the top.

Bake for 35-40 minutes or until the top is golden brown.  Serves 6.

Recipe from Annie’s Eats.

Using the Weight Watcher’s Recipe Builder, each serving has 6 Points Plus.  I’ve also used dried blueberries.  Using 1/3 cup keeps the Points Plus value the same.  Using 2/3 cup increases the value to 7 per serving.

 
 

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upside-down pear pancake

We’ve finally thawed from our “extreme weather” and “ice-apocalypse” (apologies to my North Dakota relatives).  We had lots of broken tree branches, power outages, and a large section of our backyard fence fell down.  Not good considering I need a containment field for the dogs and chickens, but it could have been much worse!

This has been a favorite breakfast of the kids for as long as I can remember…though admittedly the early years are a bit of a hazy blur.  It is frequently a request for our “breakfast-in-bed on your birthday” tradition.  The caramelized pears are delicious!  You could use fresh, but I find that the canned are so much easier and convenient.

Upside-down Pear Pancake

  • 1/4 cup sugar
  • 2/3 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 4 Tbsp. butter
  • 1 cup buttermilk
  • 2 eggs
  • 2 cans of pears in juice, drained

Combine flour, baking powder, baking soda, salt, and 1 Tbsp. sugar.  In cast iron skillet, melt butter and remove.  Whisk together buttermilk, eggs, and 1 Tbsp. melted butter.  Add to dry ingredients and let stand for 15 minutes.

Preheat oven to 400 degrees F.

Saute pears with remaining sugar and butter until caramelized.  Pour batter over pears.  Bake for 15 minutes at 400 degrees, then reduce temperature to 350 and bake 10-15 minutes, or until golden.  6 servings.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.

 

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