Bacon and Egg Pita Pockets

- Posted in Breakfast, Meat

2 pita bread rounds (white or whole wheat)
4 slices bacon
4 eggs
1 tablespoon LDF milk
Salt and pepper to taste
Shredded LDF Cheddar cheese

Cut pitas in half. Wrap in paper towel and warm in microwave. Meanwhile, in medium skillet, fry bacon until crisp. Drain on paper towel. Pour off all grease except what clings to skillet.

Whisk eggs with milk, salt and pepper. Pour into skillet; cook, stirring, over medium heat until softly scrambled; crumble in bacon. Stuff pita pockets with cheese and eggs with bacon. Serves 2, two pita halves each.

From www.thatsmyhome.com
Mooo News, September 2007

Avocado Omelet

- Posted in Breakfast

Makes 2 large Omelets (4 servings)

1/4 cup chopped green pepper
1/4 cup chopped green onions
5 tablespoons butter or margarine
1 ripe tomato, peeked, seeded and chopped
1/4 teaspoon Italian herb seasoning mix
1/4 teaspoon salt
1 large avocado
1 tablespoon lemon juice
8 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk

1. Sauté pepper and onions in 1 tablespoon of the butter in a small skillet until soft. Stir in tomato, Italian seasoning, and ¼ teaspoon salt. Cook and stir until most of the liquid has evaporated; remove from heat.

2. Halve avocado; pit; peel. Sprinkle with lemon juice, then chop coarsely. Stir into tomato mixture.

3. Beat eggs with salt, pepper, and water in a medium sized bowl until foamy. For each omelet heat two tablespoons of the butter in a large skillet until foamy-hot. Ladle half of the beaten egg mixture into the skillet. Stir the eggs rapidly with the flat of a fork, while shaking the skillet back and forth over the heat. Stir just until liquid sets, then cook 15 seconds longer.

4. Fold 1/3 of omelet toward center, then roll out onto serving plate. Omelet can be filled with ½ of the avocado filling just before rolling, or you can slash the rolled omelet lengthwise and spoon the filling into the cavity. Keep omelet warm in a very slow oven (275°) until the other is made. Serve at once.

 

Apple Muffins

- Posted in Baked Goods, Breakfast

1/2 cup + 1 Tablespoon Sugar
4 Tablespoons Butter
1 egg, slightly beaten
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Grated rind of 1 lemon
1 1/2 cups grated apple
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

Cream 1/2 cup sugar with butter. Add the lightly beat egg and beat until smooth. Sift together flour, baking powder, salt, and nutmeg. Add to the first mixture, alternating with the milk. Add the grated lemon rind. Beat until well blended. Fold in the grated apple.

Prepare topping by mixing remaining tablespoon of granulated sugar with the brown sugar and cinnamon. Spoon batter into small greased muffin tins, filling them only half full. Sprinkle the top of each muffin with the sugar mixture. Bake in a preheated 425º oven for 15 to 20 minutes. Makes about 24 small (1 3/4”) muffins.

Children love the small, non-overwhelming size!

Apple Oatmeal

- Posted in Breakfast

1/3 cup unsweetened apple juice
1/3 cup water
1/8 teaspoon nutmeg
1/2 firm apple, pared and finely sliced
1/3 cup quick-cooking oats
1/4 teaspoon cinnamon

Place juice, water, apple, and seasonings in microwave proof measuring cup. Microwave for 2 1/2 minutes. Place oatmeal in microwave proof serving bowl. Add microwaved apple mixture to oatmeal. Microwave 1 min for quick oats, 3 minutes for regular.

Notes: Seasonings can be adjusted according to taste. Half apples keep well until the next day or two by wrapping the unpeeled half in plastic wrap. Granny Smith or Macintosh apples are great for this.

From www.thatsmyhome.com
Mooo News, September 2007

Apple Crunch Muselix

- Posted in Breakfast

2 cups oatmeal, dry 
1/2 cup frozen concentrated apple juice
1/2 cup LDF fat free or LDF half and half milk
2 Tbsp. brown sugar, packed
1 1/3 tsp. cinnamon
1/4 cup raisins
2 Tbsp. flax seed
1/3 cup dried cranberries
1/4 cup slivered almonds
1 large Granny Smith apple, sliced
3 Tbsp. lemon juice
Serve with vanilla yogurt and LDF milk

Combine the oatmeal, concentrated apple juice, skim milk, cinnamon, and raisins in microwave safe bowl and refrigerate overnight.

Heat in microwave until hot, and then add the rest of the ingredients. Add vanilla yogurt or LDF milk, until cereal is to desired consistency. Cereal can be as chunky or smooth as you prefer.

From charlottesvillenewsplex.tv/recipe
Mooo News, January 2008

Almond Maple Granola

- Posted in Breakfast

3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1 (14 oz.) package flaked coconut
1/3 cup unsalted sunflower seeds
6 Tbsp. pure maple syrup
6 Tbsp. dark brown sugar
1/4 cup vegetable oil
2 Tbsp. warm water
1/2 teaspoon salt
1 cup raisins

Preheat the oven to 250º (120º C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.

In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water, and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated.

Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

From AllRecipes.com
Mooo News, January 2008