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Easy Breakfast Burrito

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Easy Breakfast Burritos

Easy Breakfast Burritos


Makes 4 Servings

Ingredients

  • 4 large eggs
  • 1 tsp. water
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 (10 inch) whole wheat tortillas
  • 2 tsp. vegetable oil
  • 1 15 oz. can black beans, rinsed and drained
  • 1/4 cup red pepper, diced
  • 2 Tbsp. low-fat sour cream or plain Greek yogurt
  • cilantro for garnish (optional)

Directions

In a medium bowl, use a fork to whisk together the eggs, water, salt, and pepper. Heat a medium nonstick frying pan over medium heat. Warm the tortillas, one at a time, for 30 seconds each. Set them aside. Add the beans to the same pan and cook for 3 to 4 minutes, until heated through. In a medium nonstick frying pan, warm the oil over low heat. Add the eggs and cook, stirring frequently, for 4 to 5 minutes, until they are scrambled and cooked through. Spoon the beans onto the warm tortillas and top with the scrambled eggs, red pepper, and sour cream. Roll each tortilla into a burrito, garnish with cilantro and serve immediately.

Banana Bread

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Banana Bread in a wooden board and a banana on the side


Makes 12 Servings

Ingredients

  • 3 ripe bananas
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1/4 cup skim milk
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups flour

Directions

Preheat oven to 350ºF. Mash bananas with a fork in a mixing bowl. Add the egg, oil, milk, sugar, salt, baking powder, and baking soda. Mix well with a fork. Slowly stir in the flour into the banana mixture. Stir for 20 seconds or until the flour is moistened. Lightly spray a loaf pan with cooking spray; pour the batter into the loaf pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool on a wire rack for 5 minutes in the pan. Then remove from pan and cool completely. Cut into 12 slices.

Apple Pancakes

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5 pancakes on a white plate, with 2 apples behind it


Makes 6 Servings
A fall breakfast favorite for the whole family!

Ingredients

  • 1 cup applesauce
  • 1/4 cup dry milk powder, non-fat instant
  • 1 cup water
  • 2 eggs
  • 1 tablespoon canola oil
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder

Directions

  • In a medium mixing bowl, combine applesauce, dry milk powder, water, eggs, and oil.
  • Add flour, sugar, cinnamon, and baking powder.
  • Stir until mixture has only small lumps.
  • Place large skillet on medium-high heat.
  • Spray skillet with non-stick cooking spray.
  • Pour 1/2 cup batter onto skillet.
  • Turn pancake when bubbles form on top of batter.
  • Cook the other side for about 1 minute or until golden brown.

Berry Refrigerator Oatmeal

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Berry Refrigerator Oatmeal

Berry Refrigerator Oatmeal


Makes 2 Servings

Ingredients

  • 3/4 cup plain low-fat yogurt
  • 2/3 cup quick-cooking or old-fashioned oats
  • 1/2 cup milk
  • 3/4 cup (total) fresh or frozen raspberries, strawberries or blueberries
  • 1 banana
  • 1/4 teaspoon ground ginger or ground cinnamon

Directions

  1. Wash hands with warm water and soap.
  2. Peel banana and mash it with a fork.
  3. In a medium bowl, stir together yogurt, oats, milk, 1/2 cup of the berries, mashed banana, and ginger or cinnamon.
  4. Spoon into container with a lid. Cover and refrigerate overnight or up to 2 days.
  5. Before serving, spoon oatmeal mixture into 2 serving bowls (or eat it from the jar and know that it’s 2 servings).
  6. Sprinkle with the remaining ¼ cup berries.
  7. Eat the oatmeal cold, or heat in a microwave-safe dish.

Sweet Potato Hash and Eggs

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Sweet Potato Hash and Eggs

sweet potato hash and eggs with toast


Makes 2 Servings

Ingredients

  • Wash hands with warm water and soap.
  • 1 large sweet potato, peeled, diced
  • 1/2 small yellow onion, diced
  • 1/2 bell pepper, seeds removed, diced
  • 1 clove garlic, peeled and minced
  • 2 large eggs
  • 1 Tbsp. + 1 tsp. vegetable oil

Directions

  1. Wash your hands with soap and warm water.
  2. Heat 1 Tbsp. oil over medium heat in a deep skillet.
  3. Add potatoes and cook, stirring occasionally, about 5 minutes.
  4. Add onion, bell pepper, and garlic to the skillet with the sweet potatoes.
  5. Cook about 5 minutes, stirring occasionally, until the onion is soft and the sweet potatoes are tender.
  6. Divide the hash between 2 plates and return the skillet to the stove.
  7. Heat 1 tsp. oil in the skillet over medium heat.
  8. One at a time, add each egg to the skillet. Cook about 1-2 minutes, until the whites are nearly solid (no longer clear). Flip the egg and cook for one more minute.
  9. Top sweet potato hash with an egg, and serve right away.

Egg Muffins

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egg muffins plied on top of each other.


Makes 6 servings.

Ingredients

  • 2 cups washed vegetables, diced (such as broccoli, red or green bell peppers, onion, spinach. You can sauté the vegetables in butter or oil if desired.)
  • 6 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup low-fat cheddar cheese, shredded
  • Cooking spray

Directions

  1. Wash hands with warm water and soap.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Spray muffin pan with nonstick spray.
  4. Add diced veggies to the muffin pan cups.
  5. Beat eggs in a bowl.
  6. Stir in salt, pepper, and garlic powder.
  7. Pour eggs into the muffin pan cups and bake 20 to 25 minutes.
  8. To add the cheese, remove the pan from the oven during the last 3 minutes of baking.
  9. Sprinkle the cheese on top of the muffins and return the tin to the oven.
  10. Remove from oven and serve.

Easy Skillet Chili

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Skillet Chili

Serves: 10 servings

Ingredients

  • 1 pound lean ground meat - beef, chicken, or turkey
  • 1 onion, chopped (about 1 cup)
  • 2 teaspoons chili powder
  • 1 can (14.5 ounces) tomatoes, chopped with juice
  • 2 cans (15 ounces each) beans, drained and rinsed (try black, pinto, kidney, or others)
  • 1 can (10.5 ounces) condensed tomato soup

Directions

  1. Wash hands with soap and warm water.
  2. In a large skillet over medium-high heat, brown meat and onion. Cook on medium low heat for 5 minutes. Stir often. Drain grease from pan.
  3. Add chili powder and stir. Cook for 3-5 minutes.
  4. Add tomatoes, drained beans, and tomato soup.
  5. Add 1 soup can of water; stir and simmer for at least 30 minutes.
  6. Refrigerate leftovers within 2 hours.

Healthier Pumpkin Pie

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A slice of pumpkin pie on a plate

Serves: 9

Preparation: 30 minutes

Cook Time: 1 hour

Use 100% pureed pumpkin, not pumpkin pie mix which has added sugar! Substitute 1 cup fresh pureed pumpkin for 1 cup canned pumpkin puree.

Ingredients

  • 1 (15 oz.) can pumpkin puree*
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup low-fat milk (can substitute skim or unsweetened dairy-free milk)
  • 1 tsp. vanilla extract 1
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/4 tsp. salt
  • 1 9-inch bottom pie crust

Directions

  1. Wash hands with soap and warm water.
  2. Make pie crust as directed.
  3. Preheat oven to 350° F.
  4. Make the filling: In a large mixing bowl, add the pumpkin puree, eggs, sugar, milk, vanilla, cinnamon, nutmeg, ground ginger, allspice, and salt. Mix until completely smooth.
  5. Pour mixture into pie crust.
  6. Bake for 50 to 60 minutes or until filling is no longer jiggly. Check every 20 minutes to make sure pie crust doesn't burn!
  7. Allow pie to cool completely before slicing.
  8. Store leftover pie in refrigerator.

Candy Corn Fruit Cocktail

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candy corn fruit cocktails

Serves: 4-8

Ingredients

  • pineapple, cut into bite sized chunks (fresh or canned in 100%  juice)
  • oranges, cut into bite sized chunks (or use fresh clementines or canned madarin oranges in 100% juice)
  • vanilla yogurt (low-fat or fat-free)

Directions

  1. Wash hands with soap and warm water.
  2. In a clear glass or plastic cup, layer pineapple, then oranges.
  3. Top with yogurt and a few pieces of candy corn.
  4. Refrigerate until ready to serve.

Apple Monsters

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Apple monsters

Serves: 8

Try yellow or green apples for more color and fun!

Ingredients

  • 1 apple
  • 1/3 cup, plus 2 teaspoons peanut butter, divided (use soy or sunflower butter for peanut allergies)
  • Puffed rice cereal
  • 4 red grapes, each sliced vertically in half
  • 8 green grapes
  • 16 chocolate chips

Directions

  1. Wash hands with soap and warm water.
  2. Quarter and core the apple so you have 16 thin wedges.
  3. Spread 1 teaspoon peanut butter on each apple slice.
  4. Lay half of the apple slices on top of the other halves to create the "mouth."
  5. Push puffed rice "teeth" gently into the peanut butter.
  6. Place one red grape half in the center of each bottom slice to create the "tongue."
  7. To create the "eyes," slice the ends off the green grapes, then cut each grape in half horizontally. Using the tip of the knife, make a small slit in the top of each grape half, then place a chocolate chip, pointy-end down, into the grape, pushing the point into the slit you cut.
  8. Place two dabs of peanut butter on the top portion of each "mouth," then gently press a grape "eye" onto each dab.
  9. Enjoy immediately, or store in the refrigerator for an hour or two before serving.