Rice Bowl Breakfast with Fruit and Nuts

Rice Bowl Breakfast with Fruit and Nuts

Prep time: 15 minutes
Cooking time: 5 minutes
Yield: 2 servings
Serving Size 1 cup

Ingredients

1 cup cooked brown rice
1⁄2 cup nonfat or 1% milk
1⁄2 teaspoon cinnamon
1 cup chopped fruit (try a mixture - apples, bananas, raisins, berries, peaches)
2 Tablespoons chopped nuts (try unsalted walnuts or almonds)

Directions

1. Combine cooked rice, milk and cinnamon in a microwave safe bowl.  Microwave on HIGH for 45 seconds. Stir and heat for another 45-60 seconds, or until rice mixture is heated through.
2. Divide rice mixture between two bowls. Top with fruit and nuts. Serve warm.
3. Refrigerate leftovers within 2 hours.

Notes

• Use a combination of fresh, canned, frozen and dried fruit in this recipe.
• You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.

Razzleberry Shiver

Razzleberry Shiver

Prep time: 5 minutes
Yield: 4 servings
Serving Size 1/2 cup
Chill Time: 2 hours

Ingredients

1 cup raspberries
2 bananas
1⁄2 cup plain, low-fat yogurt
1⁄4 cup nonfat or 1% milk
1 teaspoon Sugar

Directions

1. Put all ingredients into a blender. Blend until smooth.
2. Divide the mixture among four small bowls.
3. Freeze for about 2 hours. Enjoy as you would ice cream!
4. Refrigerate or freeze leftovers within 2 hours.

Notes

• No blender?  Mash fruit well with a fork.
• Make popsicles!  Spoon mixture into small paper cups or popsicle forms.  Add a smooth wooden craft stick.  Freeze until very firm so the sticks don't pull out.

Pumpkin Smoothie in a Cup

Pumpkin Smoothie in a Cup

Prep time: 5 minutes
Yield: 1 serving
Serving Size 1 cup

Ingredients

2⁄3 cup low fat vanilla yogurt or 1 container (6 ounces)
4 Tablespoons canned pumpkin
2 teaspoons brown sugar
1⁄4 teaspoon cinnamon
1⁄8 teaspoon nutmeg (optional)

Directions

1. Stir all ingredients together in a bowl. Serve.
2. Refrigerate leftovers within 2 hours.

Notes

• Top with granola or nugget type cereal for extra crunch.
• Extra canned pumpkin can be frozen.

Popeye Power Smoothie

Popeye Power Smoothie

Prep time: 10 minutes
Yield: 4 servings
Serving Size 1 cup

Ingredients

1 cup orange juice (juice from 2 oranges)
1⁄2 cup pineapple juice
1⁄2 cup low-fat plain or vanilla yogurt
1 banana, peeled and sliced
2 cups fresh spinach leaves
crushed ice

Directions

1. Combine all ingredients in a blender.
2. Puree until completely smooth.
3. Serve immediately.
4. Refrigerate leftovers within 2 hours.

Notes

• For a thicker smoothie, use frozen fruit instead of fresh fruit.

Peanut Power Smoothie

Peanut Power Smoothie

Prep time: 10 minutes
Yield: 4 servings
Serving Size 1 cup

Ingredients

1⁄4 cup peanut butter
1 3⁄4 cups banana (or any other fresh or canned and drained fruit)
1⁄4 cup nonfat dry milk powder
1 1⁄2 cups cold water

Directions

1. Put all ingredients in blender. Blend on low until smooth, and serve.
2. Refrigerate leftovers within 2 hours.

Notes

• To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

Peanut Butter Cereal Bars

Peanut Butter Cereal Bars

Prep time: 15 minutes
Cooking time: 5 minutes
Yield: 16 servings
Serving Size 2 x 2 inch bar

Ingredients

1⁄2 cup honey
1 cup peanut butter
2 cups rice cereal
2 cups quick oats
1 cup raisins, or other dried fruit

Directions

1. In a saucepan bring honey to a boil.
2. Reduce heat to low and stir in peanut butter.
3. Add dry cereal, oats and raisins; mix well. Remove from heat
4. Lightly spray or oil an 8 inch square baking pan with cooking spray. Press into prepared 8-inch pan. When cool, cut into 16 bars.
5. Store in an airtight container for up to a week.

Notes

• Try this recipe with 4 cups of unsweetened cereal flakes instead of the rice cereal and oats.
• Honey is not recommended for children under 1 year old.
• To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

Peach and Carrot Smoothie

Peach and Carrot Smoothie

Prep time: 5 minutes
Yield: 3 servings
Serving Size 1 cup

Ingredients

1 medium banana, peeled fresh or frozen
1 cup frozen carrots
1 can (15 ounce) peaches, undrained

Directions

1. Combine all ingredients in a blender or food processor including the juice or syrup from the canned peaches.
2. Blend until smooth.
3. Serve immediately.
4. Refrigerate or freeze leftovers within 2 hours.

Notes

• Juice or syrup can be replaced with ¾ cup water and sweetener of your choice.
• Canned carrots work too! Drain them before adding.
• Try using fresh carrots but cook them first.

Peach Yogurt Smoothie

Peach Yogurt Smoothie

Prep time: 10 minutes
Yield: 3 servings
Serving Size 1 cup 

Ingredients

1 cup low-fat yogurt (try peach, vanilla or lemon)
1⁄3 cup non-fat dry milk
1⁄2 banana
3⁄4 cup orange juice
1⁄2 cup frozen peaches

Directions

1. Put all ingredients into a blender.
2. Blend until smooth.
3. Refrigerate leftovers within 2 hours.

Notes

• 1 cup chopped or sliced peaches (about 1.5 to 2 medium fresh)
• Serve as a snack or dessert during the summer months.

Peach Sundae

Peach Sundae

Prep time: 10 minutes
Cooking time: 5 minutes
Yield: 5 servings
Serving Size 1 cup

Ingredients

1 Tablespoon margarine or butter
2 cups chopped or sliced peaches (frozen, canned and drained, or about 3-4 medium fresh)
3 Tablespoons packed brown sugar
1⁄4 teaspoon ground cinnamon
3 cups (24 ounces) low fat yogurt (try peach, vanilla or raspberry)

Directions

1. Melt margarine in a medium skillet over medium heat (300 degrees in an electric skillet).
2. Add peaches, brown sugar, and cinnamon. Stir occasionally until peaches are hot. Remove from heat.
3. Spoon yogurt into five individual bowls. Top with warm peaches.
4. Refrigerate leftovers within 2 hours.

Notes

• For a little crunch, sprinkle with granola, graham cracker or gingersnap cookie crumbs.

Not Your Everyday Apples

Not Your Everyday Apples

Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 4 servings
Serving Size 3/4 cup

Ingredients

3 medium apples
1⁄2 cup raisins
2 teaspoons soft butter or margarine
2 teaspoons brown sugar
1⁄4 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees.
2. Wash the apples and chop into small pieces.
3. Mix apples with raisins, butter or margarine, sugar and cinnamon.
4. Place the mixture in a baking dish and cover loosely with foil. Bake for about 20 minutes.
5. Cool slightly and enjoy!
6. Refrigerate leftovers within 2 hours.

Notes

• Try serving this recipe with vanilla yogurt!

Microwave Applesauce

Microwave Applesauce

Prep time: 15 minutes
Cooking time: 10 minutes
Yield: 7 servings
Serving Size 1/2 cup

Ingredients

6 apples, peeled, cored and quartered
1⁄4 cup water
1⁄3 cup sugar
1⁄4 teaspoon cinnamon

Directions

1. Place apples and water in a 2 quart microwave safe dish.
2. Cover apples with microwave-safe cover or plastic wrap and cook on high for 6 to 8 minutes or until apples are easily pierced with a fork.
3. Add sugar and cinnamon.
4. Use a potato masher or fork to make smooth or chunky applesauce.
5. Refrigerate leftovers within 2 hours.

Notes

• Frozen apple slices work great in this recipe.

Melon and Mint

Melon and Mint

Prep time: 15 minutes
Yield: 8 servings
Serving Size 3/4 cup

Ingredients

1 Tablespoon lime juice
1⁄4 cup fresh mint leaves
2 Tablespoons brown sugar
3 cups watermelon cubes
3 cups honeydew cubes

Directions

1. Blend lime juice, mint leaves and brown sugar together in a small food processor.
2. Place melon cubes in a bowl. Drizzle dressing over melon and toss gently.
3. Refrigerate leftovers within 2 hours.

Melon Cooler

Melon Cooler

Prep time: 10 minutes
Yield: 3 servings
Serving Size 1 cup

Ingredients

2 cups cubed cantaloupe
1 cup low-fat lemon yogurt
1 cup orange juice

Directions

1. Blend all ingredients until smooth.
2. Refrigerate leftovers within 2 hours.

Notes

• This drink tastes best chilled.
• Try substituting honeydew or watermelon for cantaloupe.
• For a flavor booster, try lemon juice or frozen berries.

Jack-O-Lanterns (Pumpkin Pancakes)

Jack-O-Lanterns (Pumpkin Pancakes)

Prep time: 15 minutes
Cooking time: 5 minutes
Yield: 8 servings
Serving Size 2 pancakes
 

Ingredients

1 egg
1⁄2 cup canned pumpkin
1 3⁄4 cups non-fat or 1% milk
2 Tablespoons vegetable oil
2 cups flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon Salt

Directions

1. Combine eggs, pumpkin, milk and oil in large mixing bowl.
2. Add flour, brown sugar, baking powder, pumpkin pie spice and salt to egg mixture. Stir gently.
3. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (300 degrees in an electric skillet). Using a 1/4 cup measure, pour batter on hot griddle.
4. Put a face on the jack-o-lantern, using raisins for eyes and teeth. Drop raisins in batter while it cooks.
5. Pancakes are ready to turn when tops are bubbly all over, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Continue to bake until bottoms are brown and dry.
6. Refrigerate leftovers within 2 hours.

Notes

• No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.
• Try using 1 cup whole wheat flour and 1 cup all-purpose flour for more whole grains!
• To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
• Top with applesauce, fresh fruit or yogurt.

Gingerbread Pancakes

Gingerbread Pancakes

Prep time: 10 minutes
Cooking time: 5 minutes
Yield: 4 servings
Serving Size 2 pancakes (4-inch)

Ingredients

1⁄2 cup whole wheat flour
1⁄2 cup all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 egg
2 Tablespoons molasses
1 Tablespoon vegetable oil
1 cup low-fat buttermilk

Directions

1. Mix dry ingredients in a bowl.
2. In another bowl, beat egg. Stir in molasses, oil and buttermilk.
3. Pour milk mixture into dry ingredients; stir together lightly.
4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
5. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
6. Refrigerate leftovers within 2 hours.

Notes

• No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.
• No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.  
• To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
• Top with applesauce, fresh fruit or yogurt.

Fruit Smoothie 2 (with milk)

Fruit Smoothie 2 (with milk)

Prep time: 5 minutes
Yield: 6 servings
Serving Size 1 cup

Ingredients

3 cups non-fat or 1% milk
3 cups fruit, sliced

Directions

1. Combine milk and fruit in a blender and put lid on tightly.
2. Blend until smooth. Serve immediately.
3. Refrigerate leftovers within 2 hours.

Notes

• Use fresh, frozen, or canned fruit.
• Fresh fruits ideas: banana, mango, papaya or strawberry.

Fruit Smoothie 1 (with yogurt)

Fruit Smoothie 1 (with yogurt)

Prep time: 5 minutes
Yield: 4 servings
Serving Size 1 cup

Ingredients

2 cups fresh, frozen, or canned (drained) fruit
1 cup nonfat plain yogurt
1 cup orange juice (el jugo de 2 naranjas)
6 ice cubes

Directions

1. Place all of the ingredients in a blender.
2. Blend until smooth.
3. Refrigerate leftovers within 2 hours.

Notes

• Read blender instructions if you are using it for the first time.
• Crush ice first to prevent small ice lumps.

Fruit Shake 2 (with milk and yogurt)

Fruit Shake 2 (with milk and yogurt)

Prep time: 5 minutes
Yield: 5 servings
Serving Size 1 cup

Ingredients

2 cups fruit
2 cups non-fat or 1% milk
6 ounces low-fat vanilla yogurt
1 cup orange juice

Directions

1. Cut fruit into small pieces and place in blender.
2. Add remaining ingredients.
3. Blend on high speed until smooth. Pour into glasses and enjoy!
4. Refrigerate leftovers within 2 hours.

Notes

• Frozen fruit will make your shake thick and icy.

Fruit Salad

Fruit Salad

Prep time: 10 minutes
Yield: 10 servings
Serving Size 1/2 cup

Ingredients

2 cups strawberries
1 cup blueberries
1 cup grapes
1 can (8 ounces) pineapple chunks
6 ounces fat free lemon yogurt

Directions

1. Drain juice from pineapple. Cut grapes and strawberries into halves.
2. Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
3. Drizzle yogurt over fruit. Toss lightly to coat.
4. Refrigerate leftovers within 2 hours.

Frozen Fruit Yogurt

Frozen Fruit Yogurt

Prep time: 5 minutes
Yield: 7 servings
Serving Size 1/2 cup

Ingredients

4 cups frozen fruit (try your favorite or a mix - peaches, berries, pineapple)
1 cup nonfat plain yogurt
3 Tablespoons sugar

Directions

1. Combine frozen fruit, yogurt and sugar in a blender or food processor. Blend until creamy, about 2 to 4 minutes.
2. Serve immediately or store in an airtight container in the freezer for up to 1 month.
3. Freeze or refrigerate leftovers within 2 hours.

Notes

• To use canned fruit, drain, chop and freeze until firm before blending.
• If leftovers are stored in the freezer, the mixture will be very firm. Scrape into serving bowls with a spoon or freeze the leftovers in frozen treat molds.