Breakfast on the fly

Breakfasts for the week:

https://www.tasteofhome.com/collection/hot-breakfasts-quick-enough-for-a-weekday/

White Chocolate Raspberry Pancakes

• 4 servings

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Ingredients

• 1-1/2 cups all-purpose flour

• 2 tablespoons sugar

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/8 teaspoon ground nutmeg

• 2 large eggs, room temperature

• 3/4 cup 2% milk

• 3/4 cup plain Greek yogurt

• 2 tablespoons canola oil

• 1/4 teaspoon almond extract

• 1 cup fresh or frozen raspberries

• 1/4 cup white baking chips

• Optional: additional fresh raspberries and baking chips

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• Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips.

• Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts 3 pancakes: 439 calories, 19g fat (7g saturated fat), 110mg cholesterol, 569mg sodium, 56g carbohydrate (18g sugars, 3g fiber), 12g protein.

Lime Coconut Smoothie Bowl

• 2 servings

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Ingredients

• 1 medium banana, peeled and frozen

• 1 cup fresh baby spinach

• 1/2 cup ice cubes

• 1/2 cup cubed fresh pineapple

• 1/2 cup chopped peeled mango or frozen mango chunks

• 1/2 cup plain Greek yogurt

• 1/4 cup sweetened shredded coconut

• 3 tablespoons honey

• 2 teaspoons grated lime zest

• 1 teaspoon lime juice

• 1/2 teaspoon vanilla extract

• 1 tablespoon spreadable cream cheese, optional

• Optional: Lime wedges, sliced banana, sliced almonds, granola, dark chocolate chips and additional shredded coconut

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• Place the first 11 ingredients in a blender; if desired, add cream cheese. Cover and process until smooth. Pour into chilled bowls. Serve immediately, with optional toppings if desired.

Nutrition Facts 1 cup: 325 calories, 10g fat (7g saturated fat), 15mg cholesterol, 80mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 4g protein.

Greek Veggie Omelet

Ingredients

• 4 large eggs

• 2 tablespoons fat-free milk

• 1/8 teaspoon salt

• 3 teaspoons olive oil, divided

• 2 cups sliced baby portobello mushrooms

• 1/4 cup finely chopped onion

• 1 cup fresh baby spinach

• 3 tablespoons crumbled feta cheese

• 2 tablespoons sliced ripe olives

• Freshly ground pepper

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• Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan.

• In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.

Nutrition Facts 1/2 omelet: 271 calories, 19g fat (5g saturated fat), 378mg cholesterol, 475mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.

Breakfast Skewers

Ingredients

• 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed

• 1 can (20 ounces) pineapple chunks, drained

• 10 medium fresh mushrooms

• 2 tablespoons butter, melted

• Maple syrup

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Directions

• Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.

• Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.

Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.

Farmers Breakfast

Ingredients

• 6 bacon strips, diced

• 2 tablespoons diced onion

• 3 medium potatoes, cooked and cubed

• 6 large eggs, beaten

• Salt and pepper to taste

• 1/2 cup shredded cheddar cheese

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Directions

• In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture.

• Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Nutrition Facts 1 serving: 464 calories, 29g fat (11g saturated fat), 321mg cholesterol, 487mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.

Pressure-Cooker Apple Pie Steel-Cut Oatmeal

Ingredients

• 6 cups water

• 1-1/2 cups steel-cut oats

• 1-1/2 cups unsweetened applesauce

• 1/4 cup maple syrup

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 large apple, chopped

• Optional toppings: Sliced apples and toasted pecans

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Directions

• In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally.

• Stir in chopped apple. Let stand 10 minutes before serving (oatmeal will thicken upon standing). If desired, top servings with sliced apples, pecans and additional syrup.

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.

Fluffy Scrambled Eggs

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon canola oil

• 2 tablespoons process cheese sauce

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Directions

• In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.

Mediterranean Omelet

Ingredients

• 4 large eggs

• 1/4 cup water

• 1/8 teaspoon salt

• 1 tablespoon butter

• 1/4 cup crumbled feta or goat cheese

• 1/4 cup chopped tomato

• 1 green onion, chopped

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Directions

• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

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Avocado Scrambled Eggs

Ingredients

• 8 large eggs

• 1/2 cup 2% milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 medium ripe avocado, peeled and cubed

• 2 tablespoons butter

• 6 bacon strips, cooked and crumbled

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Directions

• In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

Nutrition Facts 1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

Orange Juice Spritzer

Ingredients

• 4 cups orange juice

• 1 liter ginger ale, chilled

• 1/4 cup maraschino cherry juice

• Orange wedges and maraschino cherries, optional

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Directions

• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

Nutrition Facts 1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.