Breakfast? Deskfast? Or just Fast?

[Natasha]

Hi!

This is another poll of sorts ...

Are you a devout breakfast eater? Or do you work outside the home and have breakfast at your desk (i.e., deskfast)? Or is breakfast an occasional or weekend affair?

Also, do you have any favorite power breakfasts or particular breakfast items that you like to have on special occasions?

I adore breakfast and skip it once a year, if that. The first part is at home, and mid-morning at work I will supplement it with more fruit and maybe a cereal bar.

[lorilei]

I am so NOT a morning person, but I get up at the crack of dawn anyhow to get to work http://www.cookinglight.com/bbs/smile.gif Therefore, it's really hard for me to get it together.

I do try to eat breakfast -- which usually consists of a smoothie, 1/2 a bagel with cream cheese or some other carb-rich breakfast substance. If I have time, I can really enjoy a bowl of oatmeal or raisin bran... On weekends I'll make eggs, pancakes or french toast.

I'd welcome suggestions as I always find myself eating on the go and I'd love to stop this vicious cycle.

[phantomcg]

I love waffles and pancakes, but seldom have time to make them during the week, so I have started making them on the weekends (or in the evening) and freezing them for use during the week. I also do a lot of eating "deskfast" which usually consists of yogurt or sometimes a bowl of cereal that I bring with me. I have been thinking about smoothies lately, and I have gotten a lot of ideas here.

Cheryl

[MrsReber]

I have been eating five small meals a day for a couple of years now- during the work week anyway. So on a typical day, I will bring one serving of cereal with me and eat it dry. My favorites are frosted mini-wheats and kix. When it's cold out, I will bring a package of oatmeal or farina. Then about 2 hours later, I will have a peice of fruit. On weekends, I am a pig and eat muffins, eggs, bacon- last Sunday was french toast. Yummy!

[Beth H]

I eat a bowl of cereal every work day morning, and on the weekends, I often cook one big breakfast (bacon, pancakes, eggs) and then get bagels from a local place. My cereal is my best source for calcium -- I just don't get these new claims that milk is unhealthy.

[Danielle]

I have to eat breakfast, otherwise I feel awful when I get to work. But I don't have much of an appetite when I get up, so I usually eat a bowl of cereal or oatmeal and drink a big glass of OJ. Sometimes I'll drink a glass of Carnation Instant breakfast if I really can't force myself to eat right away, and then bring along a big bag of dry cereal to munch on when I get to work.

I love the weekends, because then I have the time to make coffeecake, muffins, etc. We received a waffle maker for a wedding present, but I have yet to use it. I found a yummy sounding recipe for cinnamon waffles, so I'm anxious to try it.

[LIsaP]

I couldn't live without breakfast! On the weekdays I usually eat cereal (high fiber type such as Kashi) with fruit and usually a piece of toast. On the weekends I sometimes make waffles or smoothies.
No matter what else is going on in the morning I never skip breakfast!

[Mandy]

I always eat breakfast. The first thing I do in the morning is drink a cup of coffee (yes, I'm an addict). Then I'll usually have some oatmeal, or lately I've been on a yogurt-with-rasberries-and-almonds kick. Sometimes I'll have cold cereal. Sometimes I'll scramble an egg. But I always eat something.

[Susan]

Oh, I am a major breakfast lover!!! I lean more towards the non-sweet breakfast items likes eggs and grits. Have to have my one cup of java too!

phantomcg (Cheryl)~ Funny you should post about waffles because I have just been thinking about borrowing my MIL's waffle iron to make a bunch of waffles to freeze. Would you (or anyone else???) care to share your tried and true waffle recipe?

~~Susan~~

[phantomcg]

Susan:
I have to admit that I fall back on the old Bisquick Light sometimes, but lately I've been using the starter from an "Amish Friendship Cake" that my mother passed along to me. This is a 10 day starter that makes a wonderful cake, pancakes, waffles, and even cookies. I don't have the starter recipe with me today, but if you would like, I'd be happy to bring it to work with me tomorrow and post it for you.

Cheryl

[Kristilyn1]

I do a deskfast on workdays, usually cream of wheat with fruit or oatmeal--except the mornings I make pancakes or eggs for the kids. I like to scramble eggs with basil, scallions and tomatos--sometimes a sprinkle of cheese. I often make eggwhite omeletes in the microwave at work for lunch. When we get an overnight babysitter, hubby and I like to head out to our favorite greasy spoon and have a huge breakfast of eggs, bacon, home fries and toast. I love breakfast!

I love CL recipes for breakfast too--anyone else think this is a neglected topic by CL lately?

My favorites are the MultiGrain Pancakes (not sure what issue--I make them as waffles instead) and the Jilted Eggs from the December 1999 issue. I can see I really need to load my mastercook on my computer here at work!

Kristi

[christinew]

I pay the price of being ill http://www.cookinglight.com/bbs/eek.gif if I don't eat breakfast. Sometimes I eat while driving which I don't recommend, once I had egg on my blouse while meeting a client for the first time http://www.cookinglight.com/bbs/redface.gif. Usually I eat oatmeal, yogurt, or one fried egg (no butter) on a piece of wheat toast. My most sinful morning food is bacon.

[This message has been edited by christinew (edited 08-28-2000).]

[SueK]

I never miss breakfast. First thing I do after my shower is drink my coffee, though! I go in cycles with what I crave for breakfast. Right now I am on an oatmeal kick, but sometimes it is fruit and yogurt, cereal, etc. I usually take cheerios or fruit into work to munch on mid-morning. I refuse to skip breakfast, but sometimes I do skip my coffee at home. The building next to mine houses a restaurant that sells Seattle's Best coffee. I know someone on this board said they sell that coffee--can't remember who---but I love it!!

[Susan]

Cheryl~ Oh please do post the Amish recipe! Thanks!

Kristi~I looked in the annual recipe index and it lists: Multigrain Pancakes, Sept '95, p. 30
If anyone has this issue/recipe...please post it! Thanks!

[RunnerKim]

I'm also a regular breakfast eater - mostly because I run in the mornings and if I don't eat afterwards I'll be starving before too long. Mostly its a bagel or cereal and a glass of juice. I eat a piece of fruit mid-morning.

On days I run a race (not at all competitvely - well just with myself) my husband makes French toast or some other more involved breakfast. After doing a Chevy's Fresh-Mex restaurant race where they fed us a wonderful buffet of fajitas and chips and salsa (even though it was 9:30am it was wonderful) - we've realized how much better we do during the day if we've had some protein along with our carbs after a hard workout - so we're adding that in to our Sat. breakfasts now.

Let's see my favorites besides French toast (with homemade cinnamon-oatmeal bread) are sourdough pancakes, graham cracker pancakes, and flaxseed waffles (March '00 I think).

Kim

[valeriek]

I can say that I always eat breakfast, but it consists of just a breakfast bar. Quaker Oats is my favorite. I sometimes shake things up by having an apple flavored bar over a strawberry flavored bar, but that truly is the extent of my breakfast! Like Lorilea, I am NOT a morning person. I eat my breakfast bar in front of my computer!

[This message has been edited by valeriek (edited 08-28-2000).]

[cookgirl]

My Breakfast

You'll need
1 large (preferably hand-fired funky looking coffee mug

Whole Bean Coffee

1 tsp sugar

1 tsp white powder stuff, milk..whatever

Instructions:
Combine ingredients 3 and 4 in coffe mug.

Grind and Brew Coffee and add warm liquid to coffee cup mixture.

Give it a stir and runnnnnnnnn out the door so that you are only fifteen minutes late.

When at work repeat recipe with whatever horrible coffee might be available!

[jenmmiller]

I have found a great breakfast! Very easy, but it feels like an indulgence.

1 egg
1Tbsp milk
1 English muffin
turkey ham (or other low-fat lunchmeat)
cheese (optional)

Beat the egg with the milk.
Put in ramekin-sized microwave container.
Microwave 1 minute.
Toast English muffin.
Make a sandwich.

To me this is better than the fast food breakfast muffin, because it is not greasy. You can even use eggbeaters type product, it is still good.

[debg]

I absolutely LOVE having a good breakfast! Being back to work, I usually just have a 40-30-30 bar from Trader Joes, but while I was home all summer I enjoyed cold cereal with fresh blueberries - my favorite! I have a great recipe for cottage cheese pancakes which I'd be more than happy to share...they are lighter than regular pancakes and don't seem to sit on the bottom of your stomach. My hubby and I love them for a lazy Sunday morning! Not sure where the recipe originated from (Maybe an "old family secret??"!!!!) Anyway let me know if anyone is interested in my posting it!

[Liz K]

My normal breakfast is a bowl of cereal, sometimes with a banana. If I'm feeling really with it in the morning, I'll make a smoothie and have a bagel.

Jenmmiller, the breakfast sandwich idea is great. Must try it soon!

[karen w]

I never was a big breakfast eater before having children. But during my pregnancies, and especially this past year with nursing the baby (13 months old now!), if I skipped breakfast, I'd be toast! (Not breakfast toast either, ha, ha!) O.K. I have a corny sense of humor. But seriously, I typically, have cold or hot cereal over a big breakfast mainly because I love cereal. I also have a bowl at night before I go to bed. I usually have a yogurt with my cereal. (I have been trying to keep my calcium intake up since I have been nursing the baby for the year-she's down to twice a day now. I think it's going to be more traumatic for me when I do stop!) On the weekend I often make my two boys pancakes for breakfast. Even the baby gets to enjoy them now too!

[Angelina]

I just LOVE breakfast! I hate getting up, but sometimes the thought of a nice bowl of cereal with strawberries or blueberries is all that I need to get out of bed. Or the smell of coffee..or a new jar of jam that I want to try on some toast..ohhh! Heaven! It also makes me feel like I started the day on the right foot, no matter how much I screw up later on. It somehow seems easier to eat healthy food for breakfast. If I really am running late, I will treat myself to a chocolate croissant. But I really DO prefer what I eat at home to anything I might buy outside, on the way to work.. http://www.cookinglight.com/bbs/smile.gif

[Grace]

I found two recipes for Multigrain Pancakes. I will post them both. I am the one that works for Seattles Best, and of course, no day starts properly without a pot (not a cup!) of Grand Central Blend. I am up every day at 5:45 a.m. to cook breakfast for my husband (I am not a morning person either, but I enjoy our time in the morning together). I eat whole grain toast (5 grams per slice, 50 cals per slice!), and he gets something different every day. Oat bran/blueberry pancakes, french toast, scrambled eggs/hash browns, soft boiled eggs/toast, whatever I feel like making. After he leaves, I go back to bed for an hour or so!! http://www.cookinglight.com/bbs/smile.gif But I HAVE to eat breakfast every morning! I always wake up starving....

CookWare(tm) from Cooking Light(r)

Multigrain Pancakes

SOURCE: Cooking Light YEAR: Sept. 1995 PAGE: 30

INGREDIENTS FOR 10 SERVINGS:
1 cup low-fat buttermilk
3 tablespoons vegetable oil
2 egg whites, lightly beaten
1-1/2 cups Multigrain Pancake Mix
Vegetable cooking spray
INGREDIENTS FOR Multigrain Pancake Mix
1/2 cup regular oats
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda

INSTRUCTIONS:
These are served at Maggie's Bed and Breakfast in Collinsville, Illinois.

Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir
until smooth (batter will be slightly thick).

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet
coated with cooking spray. Turn pancakes when tops are covered with bubbles
and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1 pancake).


INSTRUCTIONS FOR Multigrain Pancake Mix:
Place oats in food processor, and process until smooth. Add remaining
ingredients: process until smooth. Store in a tightly sealed container in
refrigerator. Yield: 4 cups.

NUTRITIONAL INFORMATION:
CALORIES 121 (36% from fat); PROTEIN 3.7g; FAT 4.9g (sat 1.1g, mono 1.3g, poly
2.2g); CARB 16g; FIBER 0.1g; CHOL 0mg; IRON 0.9mg; SODIUM 203mg; CALC 56mg

CookWare(tm) from Cooking Light(r)

Multigrain Pancakes

SOURCE: Cooking Light YEAR: March 1997 PAGE: 48

INGREDIENTS FOR 4 SERVINGS:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 large egg

INSTRUCTIONS:
A high-carb, low-fat breakfast will give you plenty of energy to hit the
slopes without weighing you down like a fat-heavy meal of bacon and eggs.
(Recipe by Steven Petusevsky)

1. Combine first 7 ingredients; stir well. Combine remaining ingredients; stir
well. Add to flour mixture, stirring until smooth.

2. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered with bubbles and edges
look cooked. Serve with maple syrup and low-fat granola, if desired. Yield: 4
servings (serving size: 3 pancakes).

NUTRITIONAL INFORMATION:
CALORIES 82 (25% from fat); FAT 2.3g (sat 0.6g, mono 0.7g, poly 0.7g); PROTEIN
3.1g; CARB 12.7g; FIBER 1.1g; CHOL 20mg; IRON 0.7mg; SODIUM 118mg; CALC 75mg

[Kristilyn1]

AHA!

The March 1997 recipe is the multigrain one I like. I add another tablespoon of oil and make these as waffles. They are delicious and freeze very well. I also will add blueberries or my favorite--sliced strawberries.

Kristi

[BarbaraL]

I am NOT a morning person; I could use that machine on the "Jetsons" that ejects George from bed (also the one that instantly does Jane's hair)! Breakfast is usually some type of carb -- two slices of light toast with a little peanut butter and some all-fruit spread; microwave oatmeal; or boxed cereal. If I have time, I make a "shake" with skim milk, a little instant coffee powder with a little vanilla and some sweetener; shake with ice cubes. I usually bring a piece of fruit with me to eat at work at my desk. Sometimes on weekends, I'll make pancakes (from Betty Crocker or Joy of Cooking) or waffles (Joy of Cooking). Actually, that's one of my vacation tricks -- we usually rent a condo with a kitchen, so I mix the dry ingredients for pancakes and put in a zip-lock bag. Then, on vacation, just add an egg, milk and butter/margarine/oil and have pancakes much better than any mix! I use the Joy of Cooking recipe (calls for milk; Betty Crocker's calls for buttermilk). When I make waffles, I let any leftovers cool, then freeze them. Then during the week, I can microwave briefly to defrost, then toast (so they don't get mushy).

[phantomcg]

debg, I would love to have your recipe for cottage cheese pancakes -- they sound yummy.

Here is a recipe from the March 2000 issue that I really like:

Peanut Butter Pancakes

1.5 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1.25 cups fat-free milk
1/4 cup chunky peanut butter
1 tablespoon roasted peanut oil or veg. oil
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten

1. Lighly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.

2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield: 5 servings (serving size: 2 pancakes)

Calories 349 (30% from fat); Fat 11.7 g (sat 2.5 g, mono 5.1 g, poly 3.2 g); Protein 12.2 g; Carb 49.4 g; Fiber 1.2 g; Chol 90 mg; Sodium 432 mg; Calc 204 mg.

[Kathy]

I have been having "Our Favorite Muffins" (from the website) for breakfast..getting a reasonable breakfast in a short time is tough!What exactly is Trader Joe's? I see they are in NJ..is it worth a trip to?

[phantomcg]

Susan:
Here are 2 recipes for the Amish Starter (the 2nd one is the one I currently have) and the recipe for the pancakes/waffles. I'll post some other things that you can use this starter for in a new thread.

Amish Bread Starter

2/3 cup sugar
2/3 cup milk
2/3 cup flour

Combine ingredients in a large, airtight container with lid and store at room temp. Do not refrigerate. Stir once (with non-metallic spoon) daily for 17 days. After that, handle starter according to the following instructions:
Day 18 - do nothing
Days 19, 20 and 21 - Stir once daily.
Day 22 - stir. Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again.
Day 23, 24, 25 and 26 - stir once each day.
Day 27 - add 1 cup flour, 1 cup sugar and 1 cup milk. Stir
Take out three 1-cup portions. Give 1 cup to 2 friends and keep the third cup for yourself to use in the Amish Bread recipe.

When you give the starter to your friends, include the following directions:
*Do not refrigerate. Do not stir with a metal spoon.
*Day 1, do nothing.
*Days 2, 3, and 4 stir once daily.
*Day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into large jar and keep at room temp. Stir and pour into 3 portions of 1 cup each. Portions can be given to friends so that they have starter or used to make Amish Bread.

Amish Friendship Bread Starter #2

1 pk Active dry yeast
2 1/2 c warm water
2 c sifted flour
1 tb sugar
Dissolve yeast in 1/2 cup of the warm water in a deep glass or platic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE. The starter requires 10 days for fermentation as follows:
*Days 1, 2, 3, and 4 - Stir batter
*Day 5 - Add 1 cup each milk, flour and sugar and stir.
*Day 6, 7, 8 and 9 - Stir batter each day.
*Day 10 - Add 1 cup each flour, sugar and milk and stir.
The batter is ready to use.
This makes 3 cups batter to use in the receipes. If you want to, you may pour 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to start the starter again.
(I use 1 gallon zip-lock bags instead of containers and "squeeze" the bag several times daily rather than stirring)

Pancakes
1 c flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 t. sugar

Combine above in a large bowl.

Combine:
2 T. oil
2 c. Amish Starter
1/2 c. milk
1 egg

Add small bowl to large and mix on medium speed. Spoon batter onto greased griddle.

To prepare batter for waffles, follow the same directions except increase oil to 1/4 c.

[debg]

Cottage cheese pancakes recipe in new post dated 8/29 and titled:

Cottage cheese pancakes??

Bon appetite! http://www.cookinglight.com/bbs/tongue.gif

[This message has been edited by debg (edited 08-29-2000).]

[nanadee]

I never eat breakfast, just drink 2 (very large) cups of coffee. I know it's not a good idea to skip, just can't bring myself to eat when I get up. We just get up, get dressed and off to work we go.(My husband and I work for the same company) I usually get hungry about 2 hours after I start work, but wait till lunch to eat. I like to eat breakfast foods for dinner.

[Connie]

I eat breakfast every day (Crunchy Corn Bran cereal usually, sometimes with some fruit), and I'm still hungry by 10:30. So that's when I have my smoothie! I, too, eat frequently during the day, but aside from the 3 main meals, it's usually fruit, muffins or graham crackers. I try to stay away from the candy dish at work, but sometimes the M&M's are calling my name too loud!

[MaryH]

So long as I can read my paper in the morning I'm usually o.k. 10-15 min max. (With two little ones though, the smallest at 4 1/2 months, its not as easy as it might sound.) Although I like to eat breakfast sometimes (ok most of the time) its a cup of Peets Coffee or Starbucks if I'm on my way to work. I do make pancakes and eggs with bacon or sausage on the weekends. The pancake mix is so basic that I've been able to commit to memory - and this is from one who doesn't have many left http://www.cookinglight.com/bbs/wink.gif The pancake mix will also keep in the refrigerator for an additional 1-2 days.

The pancake recipe is:
1 cup flour
1 tbsp sugar
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 cup buttermilk
1 egg
2 tbsp vegetable oil

Mix dry ingredients. Stir in buttermilk, egg, and oil. Put additional oil in skillet, fry pancakes on first side until bubbles appear. Flip and cook other side.

Serve with syrup. (If I want a lighter version with less sugar I will top the pancakes with lowfat flavored yogurt. You can also add about 1 tbsp wheat germ to make it more nutritious.)

mary

[MrsReber]

Connie, the m&m's frequently call me from the snack machine. I can pass on the plain ones, but somehow those peanut ones get louder every day. I think it's that sarcastic blue one that I keep hearing!

[BeckyM]

I don't do well if I skip breakfast, so I rarely do. My husband says I get "grumpy & disoriented" if I do, and he's definitely right!

My normal breakfast is cold cereal with fat-free milk and a glass of water. In the winter, I sometimes go on a spree of oatmeal. Right now my cereal of choice is Raisin Nut Bran - YUM! I also sprinkle some Fiber One over the top, just to add some more "healthiness" to it. I also usually bring a piece of fruit to work and have that mid-morning.

[Ohioan]

I'm like nanadee; I just have orange juice and coffee (but only one cup for me, nanadee) and get to work, either in my home office or on campus. I just can't swallow anything solid first thing in the morning -- and besides, if I ate when I first got up, that would be about 5:30 in the morning, and I'd be ravenous again by ten. So I just have the OJ and coffee, and then I have a kind of brunch or midmorning snack at nine or so. If I'm having a campus day, I'll usually pack an extra half-sandwich to eat at my desk, and if I'm working at home, I'll either have the same kind of half-sandwich or fix a small bowl (very small -- don't want to spoil my lunch) of Arrowhead Mills four-grain hot cereal. Then I'm ready for lunch at 11:30 or 12:00.

I guess I should add that I also have a bedtime snack that probably holds me until my midmorning one the next day: usually something along the lines of half of an English muffin with a smear of peanut butter or fruit preserves.

Phoebe

[Susan]

Cheryl & Grace~ ~ Thanks for posting the recipes! Now I just have to get my hands on a waffle iron and I'm all set!

~~Susan~~

[Stacey Strawn]

I'm glad to see that there are so many other breakfast fans out there--this coming from someone who had cream of wheat and fresh fruit for dinner last night--I am a huge believer in breakfast and have always enjoyed it, but like a lot of people, have often thought about skipping when I was trying to quickly shed a couple of extra pounds. My morning cereal bowl was very excited when I continued to read reports showing that people who eat a high-fiber, low-cal breakfast maintain a healthier body weight and have more energy over the course of the day. Even if I don't always have time to sit and enjoy my raisin bran with fruit on top, I can always find something in my drawer at work that will only require water to jump start my day. I will say that weekends become breakfast-heaven time. This recipe from our April 1995 issue is still a breakfast/brunch weekend special at Chez Stacey...Hope you guys enjoy it....

Cheese-Stuffed French Toast With Strawberry Sauce

12 (1-ounce) diagonally cut slices French bread
1/4 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
2-1/2 cups 1% low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla extract
4 egg whites
2 eggs
Vegetable cooking spray
Strawberry Sauce
Candied Lemon Rind
INGREDIENTS FOR STRAWBERRY SAUCE
4 cups sliced strawberries
1/3 cup honey
3 tablespoons fresh lemon juice
INGREDIENTS FOR CANDIED LEMON RIND
1 large lemon
1/4 cup sugar, divided
1 tablespoon water

INSTRUCTIONS:
Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well.
Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.

Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and
cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread
slices.

Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
Yield: 6 servings (serving size: 2 slices toast and 1/2 cup sauce).

INSTRUCTIONS FOR STRAWBERRY SAUCE:
Combine all ingredients in a bowl; stir well. Cover and let stand 1
hour.Yield: 3 cups (serving size: 1/2 cup).

INSTRUCTIONS FOR CANDIED LEMON RIND

Using a vegetable peeler, carefully remove rind from lemon. Cut rind into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass measure. Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2
minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar, and toss well. Spread rind in a single layer on wax paper;
let stand at room temperature until dry. Store in an airtight container. Yield: 1/4 cup.

NUTRITIONAL INFORMATION:
Nutrition Information for CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRY SAUCE: CALORIES 517 (19% from fat); PROTEIN 17.8g; FAT 10.9g (sat 5.4g, mono 3.9g, poly 1.2g); CARB 89.5g; FIBER 4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg.
Nutrition Information for STRAWBERRY SAUCE: CALORIES 89 (4% from fat); PROTEIN 0.7g; FAT 0.4g (sat 0g, mono 0.1g, poly 0.2g); CARB 23.2g; FIBER 2.6g; CHOL 0mg; IRON 0.5mg; SODIUM 2mg; CALC 16mg

[Wendy w]

I used to only save breakfast for the weekends when I can eat it leisurely. For years, coffee was my weekday breakfast. As I've gotten older, I find that I need to have a little something in my stomach. I frequently have an English muffin w/ spread and a banana or cereal w/plain yogurt & a banana. Occasionally, I will have instant hot cereal or a smoothie with frozen berries, bananas, plain yogurt and orange juice. I am not a morning person by any any means, so the above options work the best.

Once a week, I will go all out and make a frittata w/feta, tomatoes, red onion, red & green peppers, artichoke hearts, etc. Or my boyfriend will make me a "kitchen sink" omelet-everything goes into it! It is good but he cooks with reckless abandon which means lots of cleanup!!

[kendra]

Deskfast for me! I never ate breakfast growing up, but now realize that if I don't want to pig out at lunch, I have to eat something. I am not hungry when I first get up. I am out of the house a half hour after I wake. I have an hour commute and I'm good and hungry when I get to work. I keep a bulk box of quaker oats flavored oatmeal that I eat every morning. Pretty boring, but it works for me!