Friday Roll Call

Hi Dave:

I have a huge list of good easy breakfasts, but it is at work and I am now at home.  Let me think............

Cottage Cheese pancakes (you can make a batch and reheat as needed)--I can look for the recipe Monday

Greek yogurt (or any low sugar yogurt) with low sugar granola and fruit

Ricotta with cinnamon and Splenda

Ricotta with sugar free jam

MIM--Minute muffins.  I posted this recipe a few days ago.  You will only be able to eat 1/3 to 1/2 each "meal".

If you do oatmeal, make a batch of "old fashioned" cooked oatmeal one night and mix in a scoop of protein each morning after you warm up a portion.  A batch should make 4-5 servings.  Vanilla protein with cinnamon is really good.  Instant oatmeal is to be avoided......too much processing takes out all the "good" stuff.  I have a really good baked oatmeal recipe that I can also post on Monday.  It makes enough for a week.

And of course, like Lucy said.....you don't HAVE to have breakfast foods.  A piece of lunchmeat rolled up with cream cheese is always good and quick.



Here's 2 recipes that I DO have here at home:

BAKED BEAN DIP

1 (15 oz) can refried beans
4 ounces cream cheese, softened
1 cup sour cream
1/2 cup finely chopped green onions
2/3 cup salsa (as spicy as you like it!)
1 packet taco seasoning
2 T. diced green chiles (OR just use the whole can...why not?!)
dash of Oregano
1/8 t. fresh black pepper
1 1/2 cup shredded Monterey Jack, Longhorn or Colby cheese (OR any mixture you prefer)

Combine all ingredients except cheese. Pour into a greased baking dish and sprinkle cheese on top. Bake at 350 degrees for about an hour - or until very bubbly and cheese is golden.

 

Cauliflower Cheese soup
 

14 oz. fat free chicken broth
1 head of cauliflower, split into rough pieces
1/4 cup of minced onion or shallots
2 or 3 wedges of Laughing Cow cheese or 2 or 3 TBSP of low fat cream cheese
1 or 2 cups of fat free milk (organic tastes better)
salt and pepper to taste

Saute onion in a Pam sprayed pan. When soft, add cauliflower chunks and broth. Simmer until cauliflower is soft. Stir in cheese. Remove from heat and in batches, blend in food processor with fat free milk. Season with salt and pepper to taste.

Hi Dawn. I, too would be interested in your breakfast recipes, especially the oatmeal one and cottage cheese pancakes.

Also, with the ricotta - how much protein per serving and calories?? I love cheese and ricotta with cinammon in it sounds divine.

I'm going away on the 4th and staying at Mom's out of town and would like some variety for breakfast time.

Thanking you in advance!
Lucy

Good morning Lucy!

Part  Skim Ricotta nutrition analysis:
Serving size 1/4 cup.  Calories 80, Total fat 4.5 g.; Cholesterol 30 mg; Carbs 4 g.; Fiber 0 g.; Protein 5 g.
Mix a in little cinnamon and Splenda, sugar free jam, or my favorite....cocoa and Splenda!  YUMMY!

I will post the others in an R.O.D.

Hi Dawn, Thanks for the info.

I tried a recipe on my own and found ricotta that has 60 cal and 7 grams of protein in a 1/4 cup. I tried the cinnamon and splenda and added a few raisins in it. It was so YUMMY!!

Thanks, I'll be looking forward to your ROD today.

Hugs,
Lucy