Breakfast is probably the most important meal of the day. But while children in the morning tired and run around to get ready for school, it is sometimes tempting to a donut, toaster pastries, or other offer nutritionally without treatment. Enter into this temptation. You want your child to do so during their school day, help them out by the day with some nutritious food, and overcoming the "grain-routine" somedays. Below are some recipes that can be made in advance or arequick and easy, and they are your children a good start to the day. All these recipes are also suitable for diabetics.
Kids love muffins. Thus, a group formed by these Blueberry Oat Muffins. Oats and blueberries are a few of our best food products and here they are combined into a tasty muffins. Add a small box of yogurt for a quick and delicious breakfast. If mornings are too hectic for you to make the muffins before hand and warm before serving forBreakfast.
Oatmeal-Blueberry Muffins
1 cup + 2 tablespoons flour
6 ounces, including regular oats
1 tablespoon baking powder
2 tablespoons sugar, Equal-Lite
1 / 2 teaspoon salt
1 cup skim milk
1 egg or 1 / 4 cup egg substitute
1 / 4 cup vegetable oil
1 cup fresh blueberries
Vegetable cooking spray
1 teaspoon ground cinnamon
In a medium bowl, flour, oatmeal, baking powder, Equal, and salt. Make a well in the center of the mixture.
In a small mixing --Bowl, combine milk, eggs and oil. Adding to the well of the dry ingredients. Will stir the dry ingredients until just moistened. Fold the blueberries gently into the mixture. Spray 12 muffin tins with vegetable oil spray. Fill each cup 2 / 3 full of batter. Sprinkle cinnamon over the tops of the dough. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.
French Toast Strata must be kept in the refrigerator overnight, making it ideal if you have to make preparations for breakfast, like the nightbefore. Remove hop in the morning, served in the 'fridge, is pop into the oven and the breakfast by the time you are ready to face the day. For diabetics, add a few slices of bacon or sausage patty or link. There are apples in the layers as a fruit is included in this meal.
French Toast STRATA
Replace 1 / 3 cup granulated sugar (I use Splenda)
1 cup egg substitute
2 / 3 cup skim milk
3 / 4 teaspoon vanilla extract
1 teaspoon maple-flavored extract
8 slicesCinnamon-raisin bread
2 cups apples, peeled, seeded, cut into thin slices
1 / 4 cup low-fat cream cheese
1 tablespoon granulated sugar substitute (for this I use Equal Sugar-Lite)
1 / 2 teaspoon ground cinnamon
Spray an 8-inch square baking pan with non-stick cooking spray.
In a medium bowl, mix 1 / 3 cup granulated sugar substitute, egg substitute, milk and extracts. Tear bread into small pieces and thrown into egg mixture. Add apples. Coat the bread evenly with the mixture andpour filling into prepared pan. Cut cream cheese into 8 pieces and place strategically over the top of the mixture. Blend replace cinnamon sugar and sprinkle with 1 tablespoon of the layers. Cover and store overnight in the refrigerator.
The next morning the oven to 350 degrees oven. Removing layers, refrigerator and bake 40-50 minutes or until set and lightly browned. Serve hot.
20 grams carbohydrates, 7 grams protein per serving 1 / 8 of the layers.
Our Strawberry Spread is great spread on toast,Bagels, etc., will know your child feel so special, you made this delicious spread for them.
STRAWBERRY SPREAD
1 qt fresh strawberries
3 / 4 cup cold water, divided
2 tablespoons lemon juice
1 / 4 tsp cinnamon
3 tablespoons cornstarch
1 cup Equal Sugar-Lite
, Hull Wash and finely chop coarsely berries. Combine in a small Dutch oven or other heavy saucepan, strawberries, 1 / 2 cup water, lemon juice and cinnamon. Bring bring mixture to a boil, stir well. Dissolve cornstarch inremaining cold water and add the boiling mixture. Reduce heat, simmer and stir for a few minutes, or until the mixture is thick, occasionally. Remove from heat and let cool. Stir in Equal is cooled mixture.
Note: This is a good spread on toast or as you might also jelly or jam.
1 tablespoon = 11 calories, 3 grams carbohydrates, trace protein
For a different way to serve ham and eggs and lure your child, what else they do not want to eat, try our mini-hamCheese frittatas. Your child will love the idea of their own small muffin cup meal. And you have served them a good breakfast.
Mini ham and cheese frittatas
1 / 4 lb cubed fully cooked lean ham
1 cup fat-free cheddar cheese
1 1 / 2 cups egg substitute (or 6 eggs)
4 egg whites
3 tablespoons chopped chives
2 tablespoons skim milk
1 / 4 teaspoon salt
1 / 4 teaspoon black pepper
Preheat oven to 375 degrees. Coat 8 muffin cups with cooking spray Teflon.
Divide hamevenly among the 8 muffin tins. Top ham with cheese. In a large bowl of eggs or egg substitute with egg whites. Beat in the chives, milk, salt and pepper. Pour this mixture over the cheese in muffin tins. Each cup should be about 3 / 4 full. Bake 22-25 minutes, or until a knife inserted near center comes out clean. Carefully run a knife around edges to loosen. Remove from pan and serve warm.
Enjoy!
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