Challenge: Easy Breakfast Ideas

[Jen]

OK everyone, I'm hoping you can help me out. I've been really bad lately and have to get back into a healthy eating mode. One of the areas I have the most problems with is breakfast. I don't really like breakfast food very much (or at least what I do like is way too much calories/fat for me!). I also am chronically behind and so, despite my best intentions, I have very little time in the morning to prepare anything.

So, here's the criteria I'm looking for: (1) must be either ready-to-eat or something I can prepare ahead of time that will keep all week (no morning prep time), (2) need nutritional info (fat, calories, fibre - I'm on WW), (3) no muffins (I have lots of recipes already but I need a change from muffins) and no cereal (not a big fan - although cereal in things is OK). I have tried the smoothie thing, but that doesn't work since I NEVER end up having time to put it together in the morning. I also have done yogurt/low-fat granola/fruit parfaits, which are yummy but I'm really tired of them! Totally unconventional breakfast foods would be good too. If you're on WW too, I'm hoping for breakfasts that are 4 pts or less.

Yes, I know...could I possibly be any pickier? But you guys all know so much about food that I'm hoping someone can help me out with some ideas. This is often the area I go astray, and I end up eating high-fat muffins from work instead of my own healthy food! I did do a search but came up with mostly weekend breakfast ideas - not too much for weekdays.

Any suggestions out there? I'd be eternally grateful!!

Jen

[ama47369]

Hi Jen-

You could make some pancakes on the weekend to store in the freezer until you are ready to eat them. Maybe throw some apple or banana in with the batter.

Also, I like toasted English muffins with a favorite jam or a slice of low fat cheese melted.

http://www.cookinglight.com/bbs/smile.gif Amanda

[kwormann]

Two slices high fiber bread (2pt) with 3 egg whites (.5) with 1 slice soy sausage (1), make a sandwhich and pull out of fridge in the morn. Add 4 oz oj(1) or an orange and you have a 4.5 point breakfast that will last your body quite awhile!

[HedyL]

I too am absolutely terrible w/ eating breakfast. I'm not hungry when i get up, I don't like preparing anything and I don't like breakfast foods that much. when i was a kid i'd eat leftover pasta or pizza for breakfast.

sometimes (if i make an attempt to eat breakfast) i'll throw a bunch of frosted mini-wheats in a sandwich baggie and eat them on the way to work or as soon as i get there. i usually have a glass of OJ when i get up. i know this is a cereal idea, but it works.

I also have mixed light sour cream and raspberries together (with a sprinkle of sugar) and eaten that too. i'll mix it up the night before and take it to work with me.

[neeter]

I like to bring a yogurt to work, or a nutrigrain bar. I've also bought oatmeal in those cup o noodle type cups, and all you have to do is add hot water.

Good luck! http://www.cookinglight.com/bbs/smile.gif

[almiter]

Pre-make some breakfast burritos by scrambling some eggs (I use 2 egg whites plus 1 whole egg to equal 2 eggs), place in tortilla and sprinkle with low-fat cheese or just a bit or regular sharp cheddar, crumble a bit of bacon or ham (enough for flavor but not too much). You can add anything else that you like such as potatoes or refried beans- calories permitting. These would keep well wrapped in foil for a week or even freeze them. Good luck!

[AD]

Have you tried bagels? They are low in fat and come frozen or prepared. I like to make my own and freeze them. I also enjoy soft pretzels for breakfast. Check the frozen food isle in your grocery store. You might also want to have a peanut butter sandwich. Oatmeal cookies would even work.

[crazycook]

Hi Jen http://www.cookinglight.com/bbs/smile.gif

I think a majority of us can relate to your situation. Good for you for getting back on track. Breakfast is the most important meal of the day.

I have the "Suzanne Somers' Get Skinny On Fabulous Food" book/cookbook and she has a couple of breakfast/brunch ideas that may work for you. I haven't calculated the WW points or nutritional information. I will be happy to type them into Master Cook for you and post if the recipes are of interest. Just let me know. http://www.cookinglight.com/bbs/smile.gif

"Leslie's Mushroom, Broccoli and Egg Cupcakes"--omelette batter poured into cupcake tins. "These are great to keep in the refrigerator for afternoon snacks or a fast meal. Leslie flavours them with every vegetable or meat you could imagine."--these can be frozen.

"Breakfast Bruschetta"

"Artichoke Frittata"

"Deviled Eggs"

"Fresh Melon Smoothie"

For the smoothies: try to cut up your fruit in advance and freeze the fruit on a waxed paper lined cookie sheet. When frozen, place in serving size portions in a baggie. In the morning just drop the frozen fruit cubes with ice into your blender and in minutes you have breakfast to go.

Anna http://www.cookinglight.com/bbs/smile.gif

[ama47369]

Crazycook-
The "Leslie's Mushroom, Broccoli and Egg Cupcakes" sound wonderful. Thanks for the idea! http://www.cookinglight.com/bbs/smile.gif

[SoCal]

Oh Anna, could you please post the Leslie's Mushroom, Broccoli and Egg Cupcakes when you have a chance?? TIA!!

[crazycook]

I just finished typing this into MasterCook(my first attempt at typing/saving and exporting/posting a
recipe.) http://www.cookinglight.com/bbs/smile.gif I'm not sure if the nutritional info is correct or not. Gosh, if it is then these babies aren't "eggzactly" low on the point system. http://www.cookinglight.com/bbs/eek.gif The nutritional information states that there is only a trace of fibre. I suppose 2 cups of broccoli divided by 10 servings accounts for the trace. I counted the fibre at 0.5 per serving and with this amount calculated the points for one "cupcake" at 4 points.(ok, just a smidge over) Still not too bad for a quick on the go breaksfast. I'm sure using less butter and light cheese would bring down the calorie and fat count. It's worth experimenting with different veggie combos as well.

Enjoy!

Anna http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Leslie's Mushrooms, Broccoli, and Egg Cupcakes

Recipe By : Suzanne Somers
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 pound mushrooms, -- thinly sliced
2 cups broccoli florets
2 tablespoons olive oil
6 ounces Swiss cheese -- grated
Salt and freshly ground black
pepper
9 large eggs

Preheat the oven to 350ºF. Grease the cupcake tins with a little olive oil.

Place a large skillet over medium-high heat. Melt the butter. Add the mushrooms and saute until they become browned and crusty on the edges, 10 to 15 minutes. Transfer the cooked mushrooms to a food processor and blend until minced. (If you don't have a food processor, you can chop the mushrooms.)

Place the broccoli florets in a steamer basket over boiling water and steam until tender, 5 to 7 minutes. Remove the broccoli from the heat and place in a mixing bowl. Add the olive oil and mash the broccoli lightly with a fork until chunky. Add the sliced and minced mushrooms and the grated cheese. Season with salt and pepper. Mix well with your hands.

Fill each cupcake tin half full with the mushroom-broccoli mixture.

In a bowl, beat the eggs with a splash of water until light and fluffy. Season with salt and pepper. Pour the batter into the greased cupcake tins over the vegetables until about three quarters full.

Bake the cupcakes for approximately 10 minutes. Serve immediately or wrap each cupcake in plastic wrap and store in the refrigerator or freezer.

Description: "Omelette batter poured into cupcake tins."
Yield: "10 cupcakes"

- - - - - - - - - - - - - - - - - - -

Per serving: 182 Calories (kcal); 15g Total Fat; (73% calories from fat); 10g Protein; 2g Carbohydrate; 193mg Cholesterol; 133mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

[Jewel]

Sorry, I don't have the nutritional information on this, but it should be easy to break down. I've started in on breakfast pitas. A half a whole wheat pita (WW loves high fiber) filled with either scrambled egg whites, lowfat cheese, and crumbled MorningStar Farms Breakfast Sausage patties, or more of a lunch style pita if your stomach can handle it that early in the morning! I've stuffed a pita with lean turkey, ham, or roast chicken, along with lowfat cheese and a squirt of nonfat Mayo, and filled it up the rest of the way with veggies. All of these can be made up like a sandwich at night, then either nuked (if necessary!) in the micro before you leave, or (what I do) tossed into the lunch box from the fridge, and then nuked in the office microwave when I get there. I don't like to be rushed when I'm eating, and if I wait till I get to the office I have more time to enjoy my food.

One of my favorite breakfasts, however, doesn't involve a pita, but is just pure protein that satisfies taste and hunger. I lay out a thin slice of either lean roast beef, lean turkey or chicken, (usually deli meat that I know is low-sodium) and spread a thin layer of nonfat cream cheese or lowfat 'spreadable' cheese across the entire thing, then roll up like a wrap. I'll munch on that once I get to the office, and I'm usually satisfied till lunch. I'll make two of the rolls if the slices are small enough.

Also, don't forget natural peanut butter! Great at keeping you satisfied, and the best time to eat this wonderful protein is in the morning when you're body has all day to work off that fat! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 06-03-2001).]

[TamiK]

If you like Jewel's idea of the cream-cheese spread on sliced deli meat, try adding a strip of roasted red bell pepper before rolling it up. Yum! You could stick some of those in a pita, too, to satisfy us carbohydrate queens!

[SusanL]

Crazycook Thanks for the recipe, I was going to ask for it, also. I am going to try to make these later in the week. It is our last week at school and it is VERY hectic, to say the least. I am terrible about preparing anything for breakfast, but this week I am having fresh cantalope and strawberries from our garden!! Makes me happy and easy to prepare. Perhaps some yogurt on top!!
Jewel I need protein on the mornings I run, so I think that your rollups will be great, a slice of red pepper sounds yummy!

[HedyL]

One more idea...i just remembered that I've made rice pudding and had that for breakfast! if you use lowfat or skim milk, it's not bad for you. you can make a whole bunch and it lasts a few days. in fact, i think i'm going to make it after i post this http://www.cookinglight.com/bbs/smile.gif

here's the recipe (note: nutritional info was from the cookbook recipe, and it uses whole milk).

1/2 cup uncooked regular long grain rice
1 cup water
2 large eggs or 4 large egg yolks
1/2 cup sugar
1/2 cup raisins or chopped dried apricots
2 and 1/2 cups milk
1 teaspoon vanilla
1/4 tsp salt
ground cinnamon or nutmeg

1. heat rice and water to boiling in saucepan, stirring once or twice; reduce heat to low. cover and simmer 14 minutes (do not lift cover or stir). all water should be absorbed.
2. heat oven to 325
3. beat eggs in ungreased 1 1/2 quart casserole. stir in sugar, raisins,milk,vanilla, salt and hot rice. sprinkle w/ cinnamon.
4. bake uncovered 45 minutes, stirring every 15 minutes. top of pudding will be very wet and not set.
5. stir well; let stand 15 minutes. enough liquid will be absorbed while standing to make pudding creamy. serivce warm, or cover and refrigerate about 3 hours or until chilled.

1 serving ( 2/3 cup). 195 calories (calories from fat 25); fat 3 grams (saturated 1g); cholesterol 60 mg; sodium 115 mg; carbohydrate 37 g (dietary fiber og) protein 5 g.

[This message has been edited by HedyL (edited 06-04-2001).]

[Emdg]

I also have a problem coming up with "quick" ideas. Here's one that works for me... Van's makes toaster waffles that are good for you (I don't have a box right now or I'd give you the breakdown http://www.cookinglight.com/bbs/frown.gif )I purchase them at Trader Joe's. I heat up a small portion of applesauce (the kind that's just apples) in the micro and spread on top of waffles. Sprinkle with a little cinnamon...yummy!

[LaraW]

What about hard boiled eggs? That's something that you can peel in the morning before you leave and put in a baggie to eat when you get to the office or to eat in the car. Is good with OJ too.

I know you said no muffins, but I am making some for my breakfast tomorrow. I'm making the Oatmeal Muffins in the Cooking with Rosie book. They smell really good! They use dried cranberries, oatmeal, and whole wheat flour, so it sounds like it will be substantial. Also, very little fat and sugar. Two egg whites, maple syrup, orange juice. I substituted walnuts for the pecans it called for.

[SoCal]

Jewel - I'm with you on the breakfast pitas! As a matter of fact, I have one in the fridge at work for breakfast tomorrow with scrambled egg whites, Morningstar Farms sausage and a bit of cheese (had to use up a banana so I had cereal today...not sure why I felt the need to tell everyone that http://www.cookinglight.com/bbs/redface.gif ). I too have made them with lean lunch meat and cheese and I have also made them with a hard boiled egg (sliced up) and tomatoes...yummy! They can all be made ahead although if I'm using tomatoes, I put those on right before I eat breakfast. There is no way I'd have time in the morning to throw something together!!

[Jen]

Wow, I'm overwhelmed with all these good ideas! I'm going to print out this thread so I can remember them next week when I'm making up my grocery list (yes, I'm a planner http://www.cookinglight.com/bbs/rolleyes.gif ). Yesterday, since there weren't any replies when I had to make up my list, I went out on a limb and decided to do the strawberry salsa from May 2001 with baked pita crisps (with just a bit of cinnamon). OK, so it's very weird breakfast food but it tasted good! No protein though...although it did seem to last me until lunch.

Thanks again everyone!!

[This message has been edited by Jen (edited 06-04-2001).]

[SusanL]

CrazyCookI made your recipe for the Egg Cupcakes for DH and myself, we loved them, thank you, thank you!! Somehow I used 1 container of Eggbeaters and got 12 cupcakes, we liked them better the second day, as the flavors became more intense. I have to admit I added some cayenne pepper, onions, garlic, and at the end I put a little bit of crumbled bacon on the top. Since I used the Eggbeaters, I sprinkled the real jarred bacon bits. DELICIOUS!! A keeper for quick breakfasts!!!!!!

[Jessica]

Well, this is hardly a ground-breaking breakfast idea, but if I am in a hurry, I just heat up a portion of whatever we had for dinner the night before.

[SusanL]

No, because DH eats two and I eat one. I thought we would eat them, but I think I will freeze some today! The bacon ones were really good, a trace amount provided a great kick, as well as the onion, garlic, and cayenne! I can see making these for company, too! I did have to cook them twice as long- I wonder why??? Thanks again, I truly love this board and appreciate all the wonderful recipes that I am accumulating!!

[Jogren]

I too am a WW and always pressed for time (that snooze button always gets pressed at least 2 times!). I usually have 2 slices of Orowheat Light bread (1 pt), 2 tbsp Simply Fruit Jam (1 or 2 pts - I forget), 1/2 cup lowfat cottage cheese (2 pts), and 1/2 cup already-cut cantalope (1 pt, I think). That's a 4-5 point breakfast for you!

[jesses584]

I was going through my scrap book recipe and i found this little note on flavored syrup. I am not to sure if it belongs in "quick breakfast" but since it is breakfast, and i thought it was something you all should know

if you take like 1 cup of generic maple syrup and put it in a pot and simmer it with ripe blue berries until they burst you will have blueberry syrup. I have done it with raspberries and i thought it was quite good...but you could sub in almost any berry.

[crazycook]

Hi SusanL, I'm so happy you and DH enjoyed the recipe. http://www.cookinglight.com/bbs/smile.gif What great flavourful additons; especially the kick of cayenne! http://www.cookinglight.com/bbs/wink.gif You can really add in what ever veggies you like and create many great combinations, I'm sure. Did you freeze any?