Granola Bites

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Make your family's day with these no-bake granola delights!
Votes: 1
Rating: 3
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Prep Time 25 minutes
Cook Time 0 minutes
Servings
people
Prep Time 25 minutes
Cook Time 0 minutes
Servings
people
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.
  2. Spray cookie sheet with nonstick cooking spray. In bowl of food processor with knife blade attached, process ¼ cup oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.
  3. In large bowl, combine dried fruits, sunflower seeds, coconut, cinnamon, and remaining 1 ½ cups oats. Add peanut butter, honey, and extract, and stir until well combined and mixture begins to stick together.
  4. Using gloves or moist hands, form mixture into 1 inch balls, then coat lightly with almond oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.

Hash Brown & Egg Bake

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This appetizing dish will make breakfast not only the most important meal of the day, but also the most delicious!
Instructions
  1. Preheat oven to 325°. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. In large nonstick skillet, cook bacon over medium heat 10 minutes or until crisp. Transfer to paper towels to drain and cool. Discard most of bacon fat
  2. Into same skillet, add onion and cook 5 minutes or until tender. Set aside 1/4 cup onion. To remaining onion in skillet, add mushrooms, and bell pepper, and cook 8 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat; st
  3. In large bowl, mix eggs, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In medium bowl, mix hash browns, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and reserved onion. Press hash browns onto bottom and up sides of baking dish. Evenly spread pepp
  4. Bake 45 to 50 minutes or until center is set. Remove from oven; let stand 10 minutes. To serve, cut into squares and sprinkle with green onions.

Blueberry Stuffed French Toast

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After a long and stressful week, treat yourself to this rich, decadent delight on a peaceful weekend morning.
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Rating: 0
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Course Breakfast
Prep Time 15 minutes
Cook Time 6 minutes
Servings
people
Course Breakfast
Prep Time 15 minutes
Cook Time 6 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In small bowl, stir together cheese, nuts, brown sugar, lemon juice, and zest. In shallow bowl, whisk together egg substitute, milk, vanilla extract, cinnamon, and ginger.
  2. Spread 1 side of 4 slices of bread evenly with cheese mixture; sprinkle blueberries in single layer over cheese mixture. Lightly press remaining bread slices over blueberries to close.
  3. Spray large skillet or flat top griddle with nonstick cooking spray. Preheat skillet over medium heat 2 minutes. Briefly soak both sides of bread sandwiches in egg mixture, then place in skillet. Cook 6 to 7 minutes or until golden brown, flipping once wi
  4. To serve, cut French toast in half and drizzle with syrup.

Mini Quiches

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Fun to make and fun to eat, these individual-sized mini quiches are sure to brighten your morning!
Instructions
  1. Preheat oven to 350°. In large skillet, cook bacon over medium heat 5 minutes. Add bell pepper, onion, and mushrooms, and cook 5 minutes. Remove skillet from heat and stir in spinach. In medium bowl, whisk together egg whites, eggs and pepper.
  2. Spray 8 standard muffin cups with nonstick cooking spray. Evenly divide bacon mixture into prepared muffin cups; sprinkle 1 teaspoon cheese over bacon mixture. Evenly pour egg mixture over cheese in muffin cups.
  3. Bake quiches 20 to 25 minutes or until tops are lightly browned and internal temperature reaches 145°. Cool in pan 5 minutes, then invert quiches onto plate.

Grilled Southwest Chicken Caesar Salad

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A delicious main course salad featuring grilled chicken, homemade Caesar dressing and an attention-grabbing Southwestern flavor!
Instructions
  1. Prepare Grilled Chicken & Corn: Prepare outdoor grill for direct grilling over medium heat. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt, and pepper. Place chicken, and corn on hot grill rack. Cook chicken 10 to 12 minut
  2. Prepare Dressing: In small bowl, whisk together all ingredients. Refrigerate until ready to serve.
  3. Prepare Salad: Cut corn from cob and slice chicken. Distribute romaine, corn, beans, bell pepper, cheese, and chicken over 4 serving plates. Drizzle with dressing, sprinkle with black pepper and top with tortilla strips, if desired.