Step Into Spring
What is your favorite meal of the day? Mine is breakfast! I must confess that I am baffled when people tell me that they skip breakfast or that theirs is just a cup of coffee or tea. One of the most common excuses for skipping breakfast is lack of time. When we are rushed getting everyone ready in the morning, breakfast often takes a back seat. But preparing it in batches the night before when possible makes it easy to pack and go. With these delicious, no-fuss recipes, you’ll never want to skip the most important meal of the day again.
Once you’ve set the stage with a healthful breakfast, why not keep up the momentum for the rest of your meals? Whether you’re looking for a delicious dinner or a simple snack, you’ll find something you love in our seafood, beef and yogurt collections. Enjoy!
OUR RECIPES
Like everyone, you’re busy—and we keep that in mind when we select recipes. Many of them can be prepared in 30 minutes or less. Others require short preparation times followed by long cooking times. We’ve also included symbols to help you more easily find those recipes especially high in fiber, low in fat, carbohydrates and sodium.
Banana-Pineapple Breakfast Shake
4 SERVINGS | 1 CUP
CAL 140 | FAT 1G | SAT FAT 1G | PROTEIN 8G | CARBS 27G | CHOL 2MG | FIBER 1G | SODIUM 95MG
DIETARY EXCHANGE: 1½ FRUIT, ½ MILK
2 cups plain fat-free yogurt
1 can (8 ounces) crushed pineapple in juice, undrained
1 ripe medium banana
8 packets sugar substitute
1 teaspoon vanilla extract
⅛ teaspoon ground nutmeg
1 cup ice cubes
1. Combine yogurt, pineapple, banana, sugar substitute, vanilla, nutmeg and ice in blender. Process until smooth.
2. Pour into 4 glasses. Serve immediately.
TIP
This recipe is perfect for a brunch or special meal. Make as many batches as you need to serve the family.
Quick Breakfast Blintzes
4 SERVINGS | 2 BLINTZES
CAL 231 | FAT 6G | SAT FAT 3G | PROTEIN 10G | CARBS 34G | CHOL 35MG | FIBER 4G | SODIUM 183MG
DIETARY EXCHANGE: 2 BREAD/STARCH, ½ FAT, ½ FRUIT, ½ MEAT
1 teaspoon unsalted butter
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 ripe but firm Bartlett pears, peeled and cut into ½-inch cubes
1 teaspoon vanilla extract
1½ cups reduced-fat ricotta cheese
8 8-inch packaged thin crêpes
3 teaspoons powdered sugar, divided
Ground cinnamon (optional)
1. Melt butter in 10-inch nonstick skillet over medium heat. Stir cinnamon and nutmeg into butter. Add pears; cook and stir 3 to 4 minutes, or until warmed and tender.
Add vanilla to ricotta cheese; stir well to lighten. Place crêpes on sheet of waxed paper
