Breakfast Banana Split

Breakfast Banana Split

Prep time: 5 minutes
Yield: 2 servings
Serving Size 1/2 banana split

Ingredients

1 small banana
1⁄2 cup oat, corn, or granola cereal
1⁄2 cup low fat vanilla or strawberry yogurt
1⁄2 teaspoon honey, optional (skip for children under the age of one)
1⁄2 cup canned pineapple tidbits or chunks

Directions

1. Peel and split banana lengthwise. Place half in two separate cereal bowls.
2. Sprinkle granola over banana, reserving some for topping.
3. Spoon yogurt on top and drizzle with honey.
4. Decorate with reserved granola and pineapple.
5. Serve immediately.
6. Refrigerate leftovers within 2 hours.

Notes

• Try other flavors of low fat yogurt or even cottage cheese.
• Try other fresh, frozen, or canned fruits.
• Some foods can cause choking in young children. Be sure that fruit pieces are very small and soft for toddlers. Avoid grapes, chunks of pineapple or melon. Instead, use softer canned fruit, such as fruit cocktail.
• Honey is not recommended for children under 1 year old.

Berry Blast

Berry Blast Off

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

Ingredients
1 cup sliced strawberries
1 cup low-fat granola
1 cup blueberries or other fruit
1 cup plain, low-fat yogurt

Directions

1. Get out four small glasses. Wash all fruit.
2. Divide the strawberries among the glasses.
3. Sprinkle granola over the strawberries.
4. Divide blueberries and place on top of granola.
5. Spoon the yogurt on top of the blueberries.
6. Enjoy! Refrigerate leftovers within 2 hours.

Notes

• Substitute any frozen, canned/drained, or fresh chopped fruit for strawberries and blueberries.

Apple Spice Oatmeal

Apple Spice Oatmeal

Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 servings
Serving Size 1 cup

Ingredients
1 apple
2 cups nonfat or 1% milk or water
1 cup quick cooking or old fashioned rolled oats
1⁄8 teaspoon salt
1⁄8 teaspoon cinnamon
1 Tablespoon brown sugar
1⁄8 teaspoon nutmeg (optional)

Directions

1. Rinse the apple, remove the core and cut into small chunks.
2. Bring the water or milk to a boil in a saucepan.
3. Add the oatmeal, salt and apple chunks. Cook over medium heat for 1 minute if using quick cooking oats or 7 to 10 minutes if using old fashioned rolled oats. Stir a couple times while cooking.
4. Remove from heat. Stir in cinnamon, brown sugar and nutmeg, if desired.
5. Refrigerate leftovers within 2 hours.

Notes

• To increase the apple flavor, use apple juice for all or part of the water. Mixing apple juice with milk may cause milk to curdle.

Whole Wheat Yogurt Rolls

Whole Wheat Yogurt Rolls

Prep time: 10 minutes
Cooking time: 15 minutes
Yield: 10 rolls
Serving Size 1 roll

Ingredients
1 1⁄2 cups whole wheat flour
1 3⁄4 teaspoons baking soda
1 teaspoon salt
1 1⁄4 cups low-fat plain yogurt

Directions

1. Preheat oven to 450 degrees F.
2. Stir flour, baking soda, and salt together in a large bowl. Add yogurt to the center and stir until a dough forms.
3. Divide dough into 10 equal sized balls. Dust hands with flour and roll each ball lightly until surface is smoothed.
4. Place on baking sheet and flatten each ball to ½ inch thick.
5. Bake for 10 to 15 minutes, until light golden brown. Serve warm with a soup or salad.

Sweet Potato and Orange Muffins

Sweet Potato and Orange Muffins

Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 18 servings
Serving Size 1 muffin

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground allspice
1 can (16 ounce) sweet potatoes (yams), drained
2⁄3 cup brown sugar, packed
2 eggs
1 cup orange juice
1 carrot, shredded
1 teaspoon vanilla

Directions

1. Preheat oven to 400 degrees. Lightly oil muffin tins for 18 muffins.
2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and allspice.
3. In a large bowl, mash sweet potatoes. Add brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
4. Add dry ingredients to liquid ingredients and mix well.
5. Fill muffin tins 2/3 full. Bake 15-20 minutes, until tops are brown. Let cool and remove from tins.
6. Cool completely then store in an air-tight container at room temperature.
    

Morning Muffins

Morning Muffins

Prep time: 15 minutes
Cooking time: 15 minutes
Yield: 12 servings
Serving Size 1 muffin

Ingredients
1 egg
1 cup non-fat or 1% milk
1⁄3 cup sugar
2 Tablespoons vegetable oil
1⁄2 cup grated carrots (about 1 medium carrot)
1⁄2 cup raisins
1⁄2 cup toasted walnuts (optional)
1 teaspoon vanilla
1 1⁄2 cups flour
1⁄2 cup old fashioned rolled oats
1 1⁄2 teaspoons cinnamon
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt

Directions

1. Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.

2. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.

3. In a separate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.

4. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.

5. Bake for 15 minutes or until edges start to brown.

6. Refrigerate leftovers within 2 hours.

Notes

• Morning Muffins freeze well and thaw quickly.

Master Mix

Master Mix

Prep time: 10 minutes
Makes: 12 cups

Ingredients
4 cups all-purpose flour
4 cups whole wheat flour
1 1⁄3 cups non-fat dry milk
1⁄4 cup baking powder
1 teaspoon salt
1 1⁄2 cups shortening (see notes)

Directions

1. In a large bowl, combine all-purpose flour, whole wheat flour, dry milk, baking powder and salt. Mix thoroughly.
2. Cut in shortening with pastry blender or two knives until mixture looks like coarse cornmeal.
3. Store in covered containers in the refrigerator, if you use shortening.
4. For best quality, use all the mix within a month.

Notes

• To use oil instead of shortening, mix dry ingredients together. Omit the shortening. Store at room temperature.  Add oil when using in recipes. Add 2 tablespoons of oil for every cup of Master Mix in the recipe.

Bread Pudding in the Microwave

Bread Pudding in the Microwave

Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 6 servings
Serving Size 1/2 cup

Ingredients
1 Tablespoon butter or margarine
3 slices whole grain bread
1⁄2 cup packed brown sugar
1⁄2 cup raisins
3 eggs, slightly beaten
1 1⁄4 cups non-fat or 1% milk
1 teaspoon cinnamon
1⁄4 teaspoon salt
1 teaspoon vanilla

Directions

1. Butter bread and cut into small cubes.
2. Combine buttered and cubed bread, brown sugar and raisins in a one-quart microwave safe dish.
3. In a microwave safe bowl or measuring cup, blend together the eggs, milk, cinnamon, salt, and vanilla.
4. Heat on high for 2-3 minutes until hot, but not boiling.
5. Pour over bread mixture and lightly blend together.
6. Microwave uncovered at 50% power for 5-8 minutes, or until edges are firm and the center is almost set.
7. Let rest for 10 minutes before serving.
8. Refrigerate leftovers within 2 hours.

Notes

• Serve with low-fat vanilla or lemon yogurt.