Strawberry-Soy Milk Shake
2 cups soft tofu
2 cups fresh strawberries, washed
and stems removed
½ cup soy milk (plain or vanilla)
½ cup ice
2 tablespoons honey
2 teaspoons strawberry jam
Combine all the ingredients in a blender and puree until smooth. Pour and serve.
Source: Epicurious.com
2 cups soft tofu
2 cups fresh strawberries, washed
and stems removed
½ cup soy milk (plain or vanilla)
½ cup ice
2 tablespoons honey
2 teaspoons strawberry jam
Combine all the ingredients in a blender and puree until smooth. Pour and serve.
Source: Epicurious.com
Almond-Banana Smoothies
2 large ripe bananas, peeled and sliced
2 cups almond milk or regular milk
2 cups ice cubes
2 tablespoons golden brown sugar
1 teaspoon vanilla extract
Ground nutmeg
Blend the first five ingredients in blender until smooth. Divide smoothies among four small glasses. Sprinkle lightly with nutmeg.
Source: Epicurious.com
2 large ripe bananas, peeled and sliced
2 cups almond milk or regular milk
2 cups ice cubes
2 tablespoons golden brown sugar
1 teaspoon vanilla extract
Ground nutmeg
Blend the first five ingredients in blender until smooth. Divide smoothies among four small glasses. Sprinkle lightly with nutmeg.
Source: Epicurious.com
Baked Banana-Stuffed French Toast
4 ripe bananas, peeled,
each cut into 4 pieces
8 thin slices of whole-wheat bread
½ cup milk
2 large eggs
1 teaspoon vanilla
Sprinkle of cinnamon
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries
Maple syrup (light optional)
Preheat oven to 350 degrees. Place four pieces of banana on each of four bread slices. Mash bananas on bread. Top with remaining four bread slices. Whisk milk, eggs, vanilla and cinnamon in a glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add french toast to skillet and cook until golden, about two minutes per side. Transfer to baking sheet; bake eight minutes. Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup if desired.
Source: Epicurious.com
4 ripe bananas, peeled,
each cut into 4 pieces
8 thin slices of whole-wheat bread
½ cup milk
2 large eggs
1 teaspoon vanilla
Sprinkle of cinnamon
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries
Maple syrup (light optional)
Preheat oven to 350 degrees. Place four pieces of banana on each of four bread slices. Mash bananas on bread. Top with remaining four bread slices. Whisk milk, eggs, vanilla and cinnamon in a glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add french toast to skillet and cook until golden, about two minutes per side. Transfer to baking sheet; bake eight minutes. Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup if desired.
Source: Epicurious.com
Hot Cereal with Apple Butter and Walnuts
1 cup skim milk
3 tablespoons hot wheat cereal
3 tablespoons apple butter
1 teaspoon light brown sugar
1 tablespoon chopped walnuts
In a small saucepan, bring milk to a simmer; gradually whisk in wheat cereal. Reduce heat to low; cook, stirring frequently, until cereal has thickened and is cooked, about two minutes (adjust consistency with water, if necessary). Top cereal with apple butter, sugar and walnuts.
Source: Martha Stewart; Everyday Food, October 2008
1 cup skim milk
3 tablespoons hot wheat cereal
3 tablespoons apple butter
1 teaspoon light brown sugar
1 tablespoon chopped walnuts
In a small saucepan, bring milk to a simmer; gradually whisk in wheat cereal. Reduce heat to low; cook, stirring frequently, until cereal has thickened and is cooked, about two minutes (adjust consistency with water, if necessary). Top cereal with apple butter, sugar and walnuts.
Source: Martha Stewart; Everyday Food, October 2008
Scrambled Egg Nests
1 (3½ cups) bag frozen shredded potatoes, defrosted
1/3 cup butter
½ teaspoon salt
¼ teaspoon pepper
6 eggs
2/3 cup milk
½ cup finely diced onions
1/3 cup finely diced bell peppers
¾ cup diced cooked breakfast sausage
Shredded cheddar cheese
Heat oven to 400 degrees. In a large bowl, toss together potatoes, one-quarter cup butter, salt and pepper. Spoon about one-third cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup. Bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk. Heat a large nonstick sauté pan over medium high heat. Add the remaining butter to the pan and heat. Add the onions and peppers to the pan and sauté until both are soft and the onions are slightly golden, about two to three minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture and top with a sprinkling of the cheese. Place the nests in a 375-degree oven until the cheese melts, about two to three minutes. Serve warm.
Source: familyfun.go.com
more read here http://www.omaha.com/article/20120806/MOMS04/308069832?utm_source=twitterfeed&utm_medium=twitter1 (3½ cups) bag frozen shredded potatoes, defrosted
1/3 cup butter
½ teaspoon salt
¼ teaspoon pepper
6 eggs
2/3 cup milk
½ cup finely diced onions
1/3 cup finely diced bell peppers
¾ cup diced cooked breakfast sausage
Shredded cheddar cheese
Heat oven to 400 degrees. In a large bowl, toss together potatoes, one-quarter cup butter, salt and pepper. Spoon about one-third cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup. Bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk. Heat a large nonstick sauté pan over medium high heat. Add the remaining butter to the pan and heat. Add the onions and peppers to the pan and sauté until both are soft and the onions are slightly golden, about two to three minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture and top with a sprinkling of the cheese. Place the nests in a 375-degree oven until the cheese melts, about two to three minutes. Serve warm.
Source: familyfun.go.com
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