Brunch Bacon

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 25 minutes | Serves: A Ton of Folks

Ingredients:

  • 1 tsp flour
  • 1/4 cup brown sugar
  • 1/3 cup finely chopped pecans
  • 1 pound bacon

Directions:

  1. Preheat oven to 350F.
  2. Mix flour, sugar and pecans. Sprinkle over bacon. Place on broiler pan.
  3. Bake for 25 minutes.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

Cranberry Oatmeal

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1.5 cups water (or can do 3/4 cup water and 3/4 cup apple cider)
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1/2 cup diced pear or apple
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 tsp vanilla
  • 1/4 cup chopped walnuts, pecans, or almonds
  • 1/4 cup milk

Directions:

  1. Bring liquids to boil.
  2. Stir in oats and salt. Reduce and cook 3 minutes.
  3. Add pear, cranberries, cinnamon and vanilla. Cook 3 minutes.
  4. Stir in nuts and milk.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

Früchtemüsli nach Bircher-Benner Art

Portionen: 2 | Zubereitungszeit: über Nacht

Zutaten:

  • 80 g Vollkorn-Haferflocken
  • 2 El Rosinen
  • 200 ml Milch
  • 50 Schalgsahne
  • 2 Orangen
  • 1 Banane
  • 2 Bio-Äpfel
  • 1-2 El Zitronensaft
  • 30 g Haselnusskerne
  • 1 Msp Zimt
  • 2 El Honig

Zubereitung:

  1. Haferflocken und Rosinen mit Milch und Sahne übergießen, min. 3 Std. oder über Nacht im Kühlschrank einweichen lassen.
  2. Orangen schälen, in kleine Stücke schneiden. Banane schälen in Scheiben schneiden, Äpfel waschen, trocken reiben, entkernen, mit Schale grob raspeln, beides mit Zitronensaft vermischen. Haselnusskerne fein hacken.
  3. Eingeweichte Haferflocken mit Zimt würzen, auf Schälchen oder tiefe Teller verteilen, Obst und Nüsse daraufverteilen, mit Honig beträufeln.

Smoothie Love

Greenie Smoothie

Our kids have been loving smoothies lately.

Ingredients:

  • 1-2 bananas
  • 1/2 cup frozen mango
  • 1/2 cup frozen peaches
  • few handfuls of spinach
  • coconut water or water

Directions:

  1. Add enough coconut water to blend. That’s it.
  • General ratio: 1-2 bananas + 1 cup frozen fruit + 2 handfuls greens + water
  • For greens can use: spinach, kale, romain, arugula, swiss chard, etc.
  • For a pretty green smoothie, use pineapple, green grapes, green apples, kiwi, pears, etc.

Greenie Monster

Ingredients:

  • 1 banana
  • 1/2 avocado
  • 2 handfuls spinach
  • 2 large spoons of Greek or regular yogurt
  • 1.5 cups fresh or frozen mango

Can sub mango for strawberries and kiwi. This was good too.

Baguette, Spinach and Gruyere Casserole

Notes: I made this for our daughter’s 1st birthday lunch at the house. It was a crowd-pleaser. Not too difficult to make but it seems very sophisticated.

Servings: 6 | Prep Time: 30 minutes | Total Time: 2 hrs 30 minutes

Ingredients:

  • 12 oz fresh spinach, rinsed well
  • 2 loaves French baguettes
  • 1/4 cup olive oil
  • 1 red onion, thinly sliced
  • 8 oz sliced mushrooms
  • 1 1/2 tsp ground cumin
  • 4 oz gruyere cheese, grated
  • 6 eggs
  • 2 cups whole or 2 % milk
  • salt and fresh ground pepper to taste
  • grated nutmeg (optional)

Directions:

  1. In a medium stockpot, bring 1 & 1/2 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.
  2. On an angle, cut French baguette bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray your favorite casserole dish (13×9×2″ or 11×9×3″) with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.
  3. Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.
  4. Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Layer shredded Gruyere over the vegetables, spreading evenly. In a medium-sized bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in casserole dish. Cover and place in refrigerator for at least 1 hour to let the custard mixture absorb into the bread.
  5. After 1 hour, preheat oven to 375 degrees F and remove casserole from refrigerator. Uncover and bake for approximately 40-45 minutes, or until cheese begins to turn golden brown and just crispy. Knife inserted near center should come out moist, but relatively clean.
  6. Remove from oven, allow casserole to cool slightly, then cut into portions for serving. If desired, garnish individual portions with a pinch of ground nutmeg. Serve warm with green salad or fresh fruit.

Recipe Origin: The website I first saw this recipe on doesn’t exist anymore. Thankfully I printed it out.

Bircher Müsli

Notes: The best Bircher Muesli is from the Hessischer Hof, in Frankfurt. I haven’t been able to get their recipe, sadly. The recipe below is my own. I’ve been making it for almost 20 years. My children and husband love it.  I would make it more often except I forget to do it the night before.

*Important. The quality of your ingredients makes all the difference. Only use rolled oats from a good source (I get mine from Whole Foods). Use good quality full fat plain yogurt (I like Stoneyfield Farms Thick and Creamy Plain Yogurt). Any yogurt you get in Europe will taste better than American yogurt, but the one above is just about the best I’ve found.

Servings: 4-6 | Prep Time: 5 minutes

Ingredients:

  • Rolled Oats
  • Whole or 2% milk
  • Plain full fat yogurt
  • An apple, grated
  • Other fresh fruit. Berries, bananas, pears, plums, peaches, blueberries.
  • Dried fruit like figs or dates or golden raisins.
  • Nuts: Slivered almonds, walnuts, sunflower seeds.

Directions:

  1. Pour 2 cups oats into a medium bowl. Pour just enough milk to moisten the oats. Cover with Press and Seal or a plate, and put in fridge overnight.
  2. Take the bowl out and stir it up. Grate your apple and add it in. Stir.
  3. Add your yogurt to taste. You want it to be gloppy, but not wet.
  4. Add whatever dried fruit and and chopped nuts.
  5. Add the berries and and other soft fruits at the very end. Gently fold in to muesli.
  6. You can add a few corn flakes on the top if you like.

Recipe Origin: Mine.  Here are some other recipes I want to try one day:

Bircher Muesli

Swiss Bircher Muesli

Früchtemüsli nach Bircher-Brenner Art

 

Buttermilk Waffles- Double Batch

Prep Time: 5 minutes | Cook Time: 4 minutes each | Yield: 16 Waffles

Ingredients:

  • Canola oil spray for waffle iron
  • 8 TBSP (1 stick) butter, melted and cooled
  • 4 cups White Lily all-purpose flour or King Arthur whole wheat flour
  • 1 tsp salt
  • 4 TBSP sugar
  • 3 tsp baking soda
  • 3 1/2 cups buttermilk (see Note)
  • 4 eggs, separated
  • 1 tsp vanilla extract

Directions:

  1. Melt 1 stick of butter and let cool while you assemble everything else.
  2. Spray waffle iron lightly with oil and preheat it.
  3. Separate eggs. Keep egg whites in a separate bowl.
  4. In a large bowl, whisk together flour, salt, sugar and baking soda.
  5. In a separate medium sized bowl, mix together buttermilk, egg yolks, vanilla and melted butter.
  6. In your stand mixer with whisk attachment, beat the egg whites on high until they hold soft peaks. Fold them gently into the batter.
  7. Spread 3/4 cup batter onto the hot waffle iron and bake until done, usually 4 minutes.
  8. Put waffles on wire cooling racks so they don’t get soggy.
  9. Serve immediately or keep warm for a few minutes in a low oven.

Notes: These freeze well. Click HERE for single batch recipe that makes 8 waffles.

Recipe Origin: This is our adaptation of a Mark Bittman recipe, I think. Not sure. I have a Word printout of these that we’ve made dozens of times. This is our go-to waffle recipe.

Roast Tomato Frittata

Servings: 8 | Prep Time: 30 minutes

Ingredients:

  • 12 plum or Roma tomatoes
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves
  • 4 thyme sprigs
  • Salt
  • 1 medium thin skinned potato
  • 1 large onion
  • 3 TBSP unsalted butter
  • 8 eggs
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup minced fresh Italian (flat) parsley
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 500F.
  2. Core the tomatoes and cut them in half. Scoop out the seeds and pulp.
  3. Spread half the 1/3 cup of olive oil onto a 9×13 Pyrex dish. Do not crowd the tomatoes. Distribute garlic and thyme on top. Drizzle remaining olive oil and some salt.
  4. Roast, turning the pan around in the oven once, for about 30 minutes, or until tomatoes are shriveled and a little blackened. Remove and let cool.
  5. Lower oven temp to 350F.
  6. Wash potato, cut into thin slices. Cut onion into wedges.
  7. Put butter into a 10″ ovenproof nonstick skillet, and turn heat to medium high.
  8. When butter melts, add potatoes and onions and cook until potatoes are browned on both sides.
  9. While you are waiting for potatoes to brown, beat eggs in a bowl; stir in Parmesan and parsley, along with salt and pepper.
  10. When potatoes are brown, turn heat to low and wait a minute, then add eggs. Cook until frittata is set on the edges, then transfer into the oven and bake until the mixture is barely set on top. Serve in wedges, hot or at room temperature.

Notes:

Recipe Origin: Minimalist Cooks Dinner, by Mark Bittman. This is one of my very favorite cookbooks. Bittman makes cooking easy, and fun. I’ve adapted it just a little to suit our preferences.

Cinnamon Bread

Servings: Makes 2 loaves | Total Time: 1 hour

Ingredients

Batter:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups butter milk
  • 4 cups flour (White Lily is my favorite)
  • 2 TSP baking soda

Cinnamon sugar mixture:

  • 2/3 cups sugar
  • 2 TSP cinnamon

Directions:

  1. Preheat oven to 350 F.
  2. Grease two 9×5 loaf pans.
  3. With a mixer, cream together butter, 2 cups sugar, and eggs.  Add milk, flour, and baking soda. Mix well.
  4. Put 1/4 of batter in each greased loaf pan.
  5. With a whisk or a fork, in a separate bowl, mix the 2/3 cup sugar and cinnamon together.
  6. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
  7. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife.
  8. Bake for 45-50 minutes or until toothpick tester comes clean.
  9. Cool for 20 minutes before removing from pans.

Notes: Great warm, also good toasted. I would freeze this in individual slices and send to school as well. Could also make muffins.

Recipe Origin: Facebook post!

Strawberry Banana Smoothie

Servings: 1 | Prep Time: 2 minutes

Ingredients:

  • 12 oz cold water
  • 1 packed vanilla Myoplex Lite
  • 1 small banana
  • 6 frozen strawberries

Directions:

  1. Pour cold water in blender. Then add powder and blend for 15 seconds.
  2. Add banana; blend for 30 seconds.
  3. Add frozen strawberries and blend on high 30 seconds.

Notes:

Recipe Origin: BFL

Spaghetti and Meatballs

Servings: 6 | Prep Time: 40 minutes

Ingredients:

  • 6 portions lean ground turkey (about 1 1/2 lbs)
  • 2 eggg whites
  • 1/2 cup dry breadcrumbs
  • 1/4 cup water
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, minced
  • 2 tsp dried basil
  • 1/2 tsp ground black pepper
  • 3 cups (1 jar) marinara pasta sauce
  • 6 portions spaghetti (about 12 oz uncooked)
  • 1/4 cup reduced-fat Parmesan cheese

Directions:

  1. Preheat oven to 400 F. Then boil water. 
  2. In a large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and pepper. Mix ingredients and shape into 1 1/2 inch meatballs.
  3. Bake on foil or parchment paper for 16 minutes.
  4. Combine pasta sauce and cooked meatballs. Simmer over low heat until warmed thoroughly, about 20 minutes.
  5. While the pasta sauce is simmering, prepare spaghetti according to package.
  6. Place a portion of spaghetti on plate, portion of meatballs and pasta sauce, then top with Parmesan cheese.

Notes: Original recipe calls for 1 tsp black pepper. This is too much- so I cut it to 1/2 tsp.

If you want to cook these in the oven at the same time as the Turkey Meatloaf, cut the temp to 375 and cook the meatballs for 25 minutes.

Recipe Origin: BFL

Mile High Baked Potato

Servings: 1 | Prep Time: 15 minutes

Ingredients:

  • 1 portion-sized russet potato
  • 2 tsp fat-free, reduced-sodium chicken broth
  • 1/4 cup low-fat cottage cheese
  • 1/4 cup cooked chicken, chopped
  • 1/4 cup cooked broccoli
  • 1/4 cup salsa
  • 1 TBSP fresh cilantro, chopped

Directions:

  1. Pierce potato several times with a fork. Place in microwave and cook on high until tender (about 5 to 8 minutes). Let stand for 1 minute. 
  2. Use a knife to cut a “X” in the top of the cooked potato. Press ends slightly to open potato, and pour chicken broth into opening.
  3. Top potato with cottage cheese, cooked chicken, broccoli and salsa. Place filled potato in microwave and cook on high for 30 more seconds.
  4. Sprinkle the top with fresh cilantro.

Notes:

Recipe Origin: BFL

Beef and Barley Soup

Servings: 6 | Prep Time: 1 hr 15 minutes

Ingredients:

  • 1 TBSP olive oil
  • 6 portions top sirloin (about 1 1/2 lbs), cut into 1 inch cubes
  • 4 cups low-fat, reduced sodium beef broth
  • 1 cup water
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1 bay leaf
  • 10 oz frozen green beans
  • 1 can (14 1/2 oz) diced tomatoes
  • 10 oz frozen green peas

Directions:

  1. In a large pot, over medium-high heat, warm the olive oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides. 
  2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.
  3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.
  4. 1 portion is 2 cups cooked.

Notes:

Recipe Origin: BFL

Caribbean Pork Tenderloin

Servings: 4 | Prep Time: 40 minutes

Ingredients:

  • 3/4 cup pearl barley
  • 1 1/2 cups reduced-sodium vegetable broth
  • 3/4 cup water
  • 1 ripe mango, peeled and pitted, diced
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeño, seeded and chopped
  • 1/2 red onion, chopped
  • 1/2 tsp lime peel, grated
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp salt
  • 4 portions pork tenderloin (about 1 lb), trimmed of fat
  • 1/4 tsp ground black pepper
  • 1 tsp five spice powder
  • 3 TBSP hoisin sauce
  • 1 tsp sesame oil
  • 2 cups baby spinach

Directions:

  1. Preheat oven to 450 F.
  2. Place a large saucepan over medium heat. Add barley and stir constantly until barley is toasted (pale golden), about 5 minutes.
  3. Add low-sodium vegetable broth and water to toasted barley; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until barley is tender and liquid is absorbed, about 35 minutes.
  4. While barley is cooking, combine mango, bell pepper, jalapeño, onion, lime peel, lime juice, cilantro and salt in a medium mixing bowl. cover and refrigerate to let the flavors blend.
  5. Lightly coat a broiler pan with cooking spray. Season pork tenderloin with black pepper and five-spice powder. Place pork in oven and bake 10 minutes. In a small mixing owl, combine hoison sauce and sesame oil. Coat tenderloin with sauce and bake until juices run clear, about 15 more minutes. Remove tenderloin from oven, let sit for 5 minutes and then cut into 1/4 inch slices.
  6. Divide the spinach between 4 plates. Top with a portion of sliced tenderloin and a spoonful of salsa. Add a portion of barley and serve.

Notes:

Recipe Origin: BFL

Chicken Caesar Wrap

Servings: 1 | Prep Time: 2 minutes

Ingredients:

  • 1 portion grilled chicken breast, sliced
  • 1 cup romaine lettuce, cut into bite-size pieces
  • 1 TBSP low-fat Caesar salad dressing
  • 1 TBSP reduced-fat Parmesan cheese, grated
  • 1 (10 inch) tortilla

Directions:

  1. In a medium mixing bowl, toss together chicken, lettuce, Caesar dressing and Parmesan cheese. 
  2. Microwave tortillas for about 20 seconds to soften. Spoon chicken mixture onto tortilla.
  3. Wrap tortilla around filling and cut in half.

Notes:

Recipe Origin: BFL

Carrot Cake Muffins

Servings: 12 | Prep Time: 30 minutes

Ingredients:

  • 12 foil muffin liners
  • 1 cup whole-wheat flour
  • 1 cup oat flour
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 cup wheat germ
  • 1/2 cup brown sugar substitute
  • 9 TBSP vanilla protein powder (soy or whey)
  • 3/4 tsp salt
  • 3/4 unsweetened applesauce
  • 3/4 cup skim milk
  • 4 large egg whites, beaten
  • 2 cups carrots, shredded

Directions:

  1. Preheat oven to 375 F. 
  2. Line 12 muffin cups with foil liners. Lightly coat the liners with cooking spray.
  3. In a large mixing bowl, sift together wheat flour, oat flour, baking soda and cinnamon. Then add the wheat germ, brown sugar substitute, protein powder and salt. Stir to combine.
  4. In another bowl, combine applesauce, skim milk and egg whites. Pour applesauce mixture into flour mixture. Stir just until all ingredients are moistened (batter will be lumpy). Then, gently fold in the carrots until evenly combined.
  5. Spoon the batter into the muffin cups until each is almost full. Bake until golden and a wooden toothpick inserted in the center of the muffin comes out “clean” about 18 minutes.
  6. Serve one carrot cake muffin.

Notes:

Recipe Origin: BFL

Blueberry Blend

Servings: 1 | Prep Time: 2 minutes

Ingredients:

  • 1 portion low-fat cottage cheese (about 1/2 cup)
  • 1 portion light, fat-free blueberry yogurt (about 6 oz)

Directions:

  1. Combine cottage cheese and blueberry yogurt.

Notes:

Recipe Origin: BFL

Blueberry Smoothie

Servings: 1 | Prep Time: 3 minutes

Ingredients:

  • 12 oz cold water
  • 1 packet Myoplex Lite
  • 2 TBSP frozen orange juice concentrate
  • 20 frozen blueberries
  • 3 ice cubes

Directions:

  1. Pour cold water in blender. Add powder and blend on medium for 15 seconds.
  2. Add frozen orange juice and blueberries; blend 30 more seconds.
  3. Add ice cubes and blend on high speed until smooth, about 30 more seconds.

Notes:

Recipe Origin: BFL

Cappuccino Strength Smoothie

Servings: 1 | Prep Time: 3 minutes

Ingredients:

  • 12 oz cold water
  • 1 packet vanilla Myoplex Lite
  • 2 tsp instant coffee
  • 6 ice cubes

Directions:

  1. Pour cold water in blender. Then add Myoplex powder and blend on medium speed for 15 seconds. 
  2. Add coffee, blend for 15 seconds. Add ice cubes and blend on high speed until smooth, about 30 more seconds.
  3. Pour into a tall glass.

Notes:

Recipe Origin: BFL