Tons of Breakfast Recipes

Looking for some new breakfast recipes? Look no more!

Mr Breakfast~All Breakfast All the Time

Personalized Pumpkin Cookies

Found a yummy fall cookie from one of my favorite food bloggers. Enjoy!

Pumpkin Cookies

Giveaway

Jenn from Eating Bender is celebrating her blog anniversary and having a great giveaway! Stop by and say hi and enter to win!

Healthy Food Giveaways

Missy Maintains is having a great giveaway! She is giveaway Erin’s Baker’s Wholesome Baked Goods.

 

Foods That Fit is having a great giveaway as well to celebrate her new site. I would love to win the PB2!

Check it out!

Tator Tot Casserole

My family loves this recipe. This is a healthier version. I got this from sparkpeople.com.

 

Tator Tot Casserole

Bag of Potato Puffs (tator tots) 32 oz
Ground Turkey 16 oz
Cream of Mushroom soup (10.5) 2 cans
Sweet Corn 15.25 oz
French Style Green Beans 8 oz (left out)
1/2 onion (purple or yellow)
shredded cheese of your choice 2/3 c or 56 grams

Preheat oven to 375.

Brown meat in a skillet. Once brown, add onion, green beans, corn and seasoning to taste. While that heats, pour bag of potato puffs in 9X13 Casserole pan. Top puffs with meat and vegetable mixture. Spread the two cans of cream of mushroom soup over the top and place in oven for 30 minutes.

Remove from oven and sprinkle 2/3 cup of cheese over the top. Place back in oven for 5-7 minutes until cheese is melted.

Makes 12 1 cup servings!

Number of Servings: 8

Nutritional Info
Fat: 8.1g
Carbohydrates: 7.5g
Calories:120.7
Protein: 4.8g

Pumped Up Muffins

I found this on one of my favorite food blogs. Problem is that I can’t remember which! (sorry)

This is a healthy, yummy muffin recipe!

 Pumped Up Muffins

1 cup old fashioned oats
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup applesauce
1 can pumpkin
1 tbsp. ground flax seed
1 tbsp. brown sugar
1 tbsp. (dark) chocolate chips (divided evenly)

Combine ingredients in a bowl (leave out chocolate chips at first). Grease muffin pan with cooking spray and evenly distribute the muffin mix into each cup. Stick chocolate chips on top. Bake at 375* for 25-30 minutes.

Each muffin has 180 calories and 7 grams of fiber!

Panera Bread’s Broccoli Cheese Soup

Wow! It has been too long since my last post. I have just been very lazy. Time to share a yummy recipe! I need to come up with a healthier version though. I found this on Recipe Zaar.

I love Panera Bread and I love their broccoli cheese soup even more!

Panera Broccoli Cheese Soup
SERVES 4 (I must double!)

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

For the Love of Oatmeal

Finding some great oatmeal recipes out there!

Kath’s Tribute To Oatmeal~Many recipes!

Experimental Pumpkin Oatmeal Bites

Recipes Containing oatmeal

Coffee

 

Check this coffee place out! Check out the blog as well because they have weekly contests.

Healthy Donut Recipe

Baked Whole Wheat Cake Donut Recipe
Adapted from Hodgson Mill Whole Grain Baking as printed in The Arizona Republic on 4/30/08.

Position a rack in the center of the oven. Preheat oven to 350 degrees. Generously coat a donut pan with cooking spray. In a large bowl, whisk together and set aside:

• 1 cup plus 2 tablespoons whole-wheat pastry flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

In another large bowl, use an electric mixer to beat together until frothy:

• 1/2 cup sugar
• 1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin puree
• 1/3 cup plus 1 tablespoon low-fat buttermilk
• 1 large egg
• 1 1/2 teaspoons canola oil
• 1 teaspoon vanilla extract

Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon mix until just combined. Do not overmix. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, spoon the batter into the molds, but the finished donuts may not appear as even.

Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.

The donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.

Makes 6 large donuts with 178 calories, 2 grams of fat, 5 grams of protein, and 3 grams of fiber per donut.

http://www.simple-nourished-living.com