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Quick Handy Breakfast:Mom’s Commuter’s Breakfast

Posted on 22 March 2011 by noelskitchen

Every morning, I try to throw something together for breakfast that’s tasty and full of nutrients. If you’re not one who usually eats breakfast on a routine basis, these combinations will help save you time while still eating something nutritious.

  • Slice of cheese on whole-wheat bread and fresh fruit.
  • Yogurt and bagel.
  • Crackers, cheese and carrot or celery sticks.
  • Slice of salami, French roll and milk.
  • Slices of celery filled with peanut butter, cheese spread or yogurt spread.
  • Scrambled eggs wrapped in a flour tortilla, like a burrito. Add a teaspoon of green chili for extra flavor.
  • Scrambled eggs mixed with chopped chives and a dash of sour cream or plain yogurt, served in homemade pita bread.
  • A mug of cream-of-tomato soup and whole wheat toast.
  • One-half cantaloupe filled with granola and milk or granola and yogurt.
  • 

These are just some ideas, can you think of any more?

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Quick Handy Breakfast:English Muffins

Posted on 20 March 2011 by noelskitchen

Summary: These English muffins are a bit crispier than the soft, store-bought kind, but they certainly have a fresher homemade flavor.

Ingredients:

6 Tablespoons water
3/4 teaspoon baking soda
1/4 cup milk
3 Tablespoons vegetable oil
1 Tablespoon sugar
3/4 teaspoon salt
3 cups bread flour
1 tablespoon active dry yeast
cornmeal

Directions:

  • Disolve the baking soda in the water.
  •  Put the water and remaining ingredients except cornmeal in bread machine in the above order listed. Set the bread machine for dough cycle stage. Press Start.
  • Sprinkle cornmeal onto a baking sheet.
  • When dough is ready, remove it and punch it down. Cut in half.
  • Let it rest for 5 minutes.
  • On a lightly floured surface, roll out first half dough to 3/8 inch thick.
  • With a round cookie cutter or cut in seal, cut out 3-inch rounds.
  • Put the rounds on the cornmeal-covered baking sheet, then turn to coat both sides.
  • Repeat with second half of dough.
  • Cover muffins and let rise for 45 minutes.
  • Set griddle to moderate heat level (350-375 degrees). Cook until muffin bottoms are nicely browned, then turn to cook the other side.

*Cooking time will vary from 6 to 10 minutes per side according to the temperature of your griddle. Let cool on wire rack before slicing.

Noel’s Quick Notes: The easiest way to make these is with a 3-inch round cookie cutter and a griddle. If you don’t have a griddle, a large skillet will work just fine. Because of the time it takes to make the English muffins, I usually make them on the weekend and freeze in ziploc freezer bags until ready to use.

Variations:White cornmeal or Yellow cornmeal can be used in this recipe.

Makes: 15-18 English muffins

Cooking Time: 6-10 minutes; griddle temperatures vary.

Prep Time: 55 minutes (includes putting ingredients together, resting and rising time)

Total Cook Time: 1 hour 7-10 minutes

Meal Type: Breakfast

My Family Rating: 5 stars

 

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Quick Handy Breakfast:Muffin-Tin Breakfast

Posted on 19 March 2011 by noelskitchen

Get up and get your day going! By beginning your family’s day with a nutritious, delicious treat, you’ll be sure to start their day off right. If you’re a  family who sits down every morning for breakfast or if you’re having trouble finding the time for a morning meal, you’ll want to try my Quick Handy Breakfast  ideas. They’re fast, easy to prepare and nutritious.

Add Go-GoTo So-So Breakfasts

Try adding interesting, unusual ingredients to your regular foods. This will make breakfast too tempting for your family to miss. Pep up the morning by adding new or different foods to those traditional breakfasts.

 

Muffin-Tin Breakfast

Summary:A hearty and nutritious breakfast for your family made in a muffin pan.

Bake breakfast in non-stick muffin pans or in a stoneware muffin pan. To prepare breakfast for your family:

Ingredients:

  • 6 slices of ham or turkey meat
  • 6 eggs
  • Salt
  • Pepper

Directions:

  • Preheat oven to 375 degrees.
  • Line six muffin cups with a round slice of ham or turkey(about the size and thickness of a bologna slice.)
  •  Break an egg onto each piece of ham or turkey.
  • Salt and pepper egg.
  • Line remainder six muffin cups with 2/3 muffin batter.
  • Bake 15 to 20 minutes or until eggs are desired firmness and muffins are golden brown.

Noel’s Quick Notes: Preparation of this breakfast is so simple, your kids can help you make them. Any of your favorite muffin recipes will work in this recipe.

Variations: Mini lean sausage patties can be used in place of ham or turkey if desired. Add sliced cheese in between meat and egg before cooking.

Serves: 4-6 people

Cooking Time: 15-20 minutes

Prep Time: 10 minutes

Total Cook Time: 30 minutes

Meal Type: Breakfast

My Family Rating: 4

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Top of the Mornin with Green Pancakes

Posted on 17 March 2011 by noelskitchen

Happy St. Patrick’s Day to everyone!  The kids were too excited this morning when they were surprised with a fun St. Patrick’s Day breakfast of Green Pancakes and Green milk. When it comes to breakfast, I like to whip up something quick and easy. This morning, I thought I would surprise the kids with a fun little twist on this traditional household breakfast.

Green pancakes of course are so easy to make. Simply make your regular pancake batter and add a few drops of green food coloring. Serve with green milk and you have a fun alternative to those traditional pancakes and your kids will love them!

Happy Saint Patricks Day!

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Rise and Shine:We’re Having Pancakes!

Posted on 01 March 2011 by noelskitchen

Starting your day off right with a delicious breakfast? Whether you have a leisurely weekend morning to assemble a strata, quiche or are rushing out the door and need a grab-and-go-meal, I’ve got you covered.

This week we are attempting to get back into our normal routines. The snowy weather has caused lots of people in our community to be without power for a good number of days and everyone is cooped up inside. On my last trip to the grocery store, everyone was stocking up on supplies, and the necessary staples to prepare for the heavy winter storm.  I was able to stock up on a lot of necessary pantry items and picked up some extra eggs. During the winter months, our ducks and chickens don’t produce as many eggs as they do during the summer months. So I picked up a flat of eggs and we’ve had some really quick fix dinners like scramble eggs, toast, bacon or sausage and fruit.

Rise and Shine!

Another breakfast meal we serve for dinner is pancakes. Pancakes are a quick meal that can be whipped up on those crazy weeknights you get home late or just want something really simple.

I don’t think our kids will ever get tired of having pancakes for breakfast or dinner. I’ll be testing out a few different recipes over the upcoming month’s menu to try and change things up a bit.

We’re Having Pancakes!

Ingredients:

1 3/4 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg, lightly beaten
1 1/2 cups milk
3 Tablespoons cooking oil or melted butter

Directions:

In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together egg, milk and oil. Add egg mixture to dry ingredients and stir together. Batter will be slightly lumpy. At this point, if desired you may stir in fruit such as blueberries or raspberries.

For regular size pancakes, pour about a 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. (Tip: I use a measuring cup lightly greased to equal the correct amount of batter and batter pours out easily.) Cook over medium heat  for 1 to 2 minutes on each side when pancakes have bubbly surfaces and the edges are slightly dry. Serve warm. If desired, serve with syrup and butter, whipped cream, cottage cheese or fresh fruit. Makes 12 standard-size pancakes.

What are some of your family’s favorite pancake toppings?

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