Tasty Tuesday: Fast Protein-Packed Breakfasts!

I don’t know about you but breakfast is the toughest meal for me.  I am up early and can get down a cup of coffee but anything else before like 10AM, well, it just doesn’t happen. I have heard it all – need to eat within an hour of getting up to start your metabolism, breakfast is brain food.. blah, blah, blah.  So, if you are like me, these speedy b-fast recipe packed full of protein may be the answer you are looking for.   Thank you Hungry Girl for some more yummy recipes.

Mixed-Veggie Soyrizo Scramble.  

I LOVE soy chorizo for many reasons, from its great flavor to it has way less fat than the real deal. This tasty recipe is an incredible way to enjoy the mighty meatless protein!

Entire recipe: 207 calories, 5g fat, 764mg sodium, 12g carbs, 3g fiber, 5g sugars, 26g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1 1/2 oz. (about 2 1/2 tbsp.) soy chorizo (like the kind by El Burrito or Tofurky)
1/2 cup frozen petite mixed vegetables
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. chopped cilantro
Optional toppings: salsa, fat-free sour cream

Directions:

• Bring a skillet sprayed with nonstick spray to medium heat. Cook and crumble soy chorizo until browned, about 3 minutes.
• Remove cooked chorizo and set aside. Remove skillet from heat, re-spray, and bring to medium-high heat. Cook and stir frozen vegetables until hot, about 2 minutes.
• Add egg substitute and scramble with veggies until cooked, 2 – 3 minutes. Add cooked chorizo, and cook and stir until hot, about 30 seconds. Sprinkle with cilantro, and eat up!

Cheesy Veggie B-fast Sandwich

This hearty breakfast sandwich features a veggie-packed egg patty (made in the microwave!) that’s topped with melty Swiss cheese. Make it SOON…  Headed to work? This is great to make ahead and then microwave when you get to work!

Entire recipe: 228 calories, 4g fat, 764mg sodium, 26.5g carbs, 5.5g fiber, 4.5g sugars, 22g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1/2 cup chopped spinach leaves
1 tbsp. finely chopped red onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One 100-calorie flat sandwich bun (like Arnold Sandwich Thins)
1 slice 2% milk Swiss cheese

Directions:

• Spray a medium microwave-safe bowl with nonstick spray. (The bottom of the bowl should be about the size of the sandwich bun.) Microwave spinach and onion for 1 minute, or until spinach has wilted. Blot away excess moisture.
• Add egg substitute and stir well. Microwave for 1 minute.
• Gently stir, and microwave for 1 more minute.
• Place the bottom half of the bun on a microwave-safe plate. Top with egg patty, followed by cheese. Top with the other half of the bun.
• Microwave for 20 seconds, or until cheese has melted. Eat up!

What is your favorite quick breakfast?  Share it with us.  Have a recipe you want to share? We would love to hear your family favorites.

Have a ThirtyOne-derful day!

 

Meals When the Kids are Out of School

Schools out.  If you thought coming up with ideas for kids to take for lunch was tough during the school year – it is even worse during the summer.  Summer meals on the go was always tough.  Belinda was always on the go – gymnastics, field hockey, cheering, working, and friends.

Here are some quick and easy recipes from Amy Carter, owner of Sarah’s Place in downtown Roanoke, VA.

Peanut Butter (Nuttella) Quesadillas
Ingredients:
– 1 8-inch whole wheat tortilla
– Optional ingredients
– 2 Tbsp natural peanut butter
– 2 Tbsp Nuttella
– 2 Tbsp Biscoff
– ½ medium banana
– 1 Tbsp semi-sweet chocolate chips
– 1 Tbsp Raisins

Instructions:
1. Spread the peanut butter or spread of choice over the surface of the tortilla.
2. Slice the banana very thinly and then arrange the slices over half of the tortilla. Sprinkle the chocolate chips and or Raisins over the banana slices and then fold the tortilla in half.
3. Cook the quesadilla in a skillet over medium-low heat until golden brown and crispy on both sides.
4. Take a pizza cutter and slice into triangles if desired.

French Bread Pizza
Suggestive Ingredients:
– 6 whole Deli Rolls Or Crusty Italian Rolls
– Jarred Marinara Sauce Or Pizza Sauce
– Jarred Or Refrigerated Pesto
– 2 pounds Mozzarella Cheese, Grated
– Grated Parmesan Cheese To Taste
– 1/2 pound Sausage (regular Breakfast Sausage Or Italian Sausage)
– Pepperoni Slices
– Canadian Bacon Slices
– Pineapple Chunks, Fresh Or Canned
– Roma Tomatoes, Sliced
– Sliced Black Olives
– Sliced Bell Peppers, Various Cheeses, Pepperoni, Jalapeno Slices, Diced Red Onion, Any Other Pizza Topping You’d Like!

Preparation:
1. Preheat the oven to 375 degrees.
2. Slice rolls in half and lay them, cut side up, on a large baking sheet.
3. Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you’d like.
3. Add whatever toppings you’d like on top of the cheese!
4. Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.
5. Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.

Easy Fruit Smoothie
Ingredients:
– Favorite fruit (frozen)
– Bananas
– 2 cups vanilla yogurt (Frozen Yogurt if desired)
– 2 cups milk or almond milk
– Ice if desired

Directions
1. Blend frozen fruit, banana, vanilla yogurt, and milk in a blender until smooth
2. Pour into cool glass

Cheerio Snack Bars
Ingredients:
– 1/4 cup creamy unsalted butter (half of one stick)
– 1/4 cup honey (light-colored corn syrup may be substituted and will keep the bars firmer at room temp than using honey)
– 1/4 cup light brown sugar, packed
– 1 tablespoon vanilla extract
– 3 cups Honey Nut Cheerios (or similar store brand cereal; plain Cheerios may be substituted for a less sweet bar)
– 1 cup raisins, optional (1 cup honey-roasted peanuts, 1 cup chopped almonds, or 1 cup trail mix may be substituted) about 1/2 cup chocolate-covered sunflower seeds, optional (I used Trader Joe’s)
– Pinch sea salt or Kosher salt for sprinkling, optional

Directions:
1. Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large heavy sauce pan, combine butter, honey, brown sugar, and heat on medium low until all the sugar is melt and begin to boil
3. Boil for 3- 4 minutes. Be very careful when adding remaining ingredients ( Mom do this).
4. Stir in the vanilla using caution because mixture could bubble up.
5. Stir in the cereal.
6. Stir in the optional raisins (or nuts).
7. Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top.
8. Optionally, sprinkle evenly with sunflower seeds and salt (the salt cuts some of the sweetness and I recommend it).
9. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until bars are completely set before lifting out with foil overhang, slicing, and serving.
10. Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. I recommend storing them in the fridge rather than room temp because they soften and get loose.

What are YOUR kids favorite quick meals?  Share them with us.

Have  a ThirtyOne-derful day!