Breakfast - Measuring Cups, Optional

Quiche

A couple days ago I gave you all a glimpse into my mom and my mother-daughter trip. Taking one of those as an adult is really important because you start to realize how much closer you are to your mom when you’re not trying to keep things from her as a teen/college student who’s obviously getting into some sort of trouble. It’s a whole new perspective when you realize you and your mother have a lot more in common than you think, and she can actually give you some pretty good advice. Especially because watching you grow up, she probably knows a lot more about you than you thought, or that you even knew yourself. Rude Awakening. (more…)

Chunky Chocolate Blueberry Pancakes

categories: 500 Calories or Less, Breakfast, Posts, Recipes

I was having a mad craving for pancakes this Saturday. Unfortunately, I didn’t realize until after I started mixing ingredients together that we were low on eggs, and our applesauce went bad because I forgot to stick it in the fridge after opening – Woooops! So what’s a girl to do? I did some quick research online and found that I could use oil and water.

Chunky Chocolate Blueberry Pancakes Recipe

Ingredients

2 cups Bisquick Mix

1 cup Milk

1/2 cup egg substitute (or 2 tablespoons vegetable oil, and water to desired consistency)

Chocolate Chips, to desired chunkiness (I used 1/4 – 1/2 cup)

Blueberries, to desired chunkiness (I used 1/2 cup)

Directions

Mix dry ingredients together first, then add wet ingredients.

Add chocolate chips and blueberries.

Heat a large skillet over medium-high heat.

Cook each pancake until browned to your liking.

Serve with Maple Syrup.

Servings: 2 Pancakes

Nutrition Information: Cals 266. Carbs 37g. Fat 12g. Sodium 440mg.

Nutella Crescent Rolls

categories: Breakfast, Desserts, Posts, Recipes

A few weeks ago I wanted to make chocolate-filled crescent rolls so I bought Hersheys chocolate squares and rolled them up. Those didn’t turn out so well. I didn’t melt the chocolate ahead of time so they turned into breaded chocolate disasters. This time, I tried out my favorite sweet treat, Nutella, and the crescent rolls turned out perfectly. They’re so easy to whip up.

Nutella Crescent Rolls

Ingredients

1 package Pillsbury Reduced Fat Crescent Rolls

8 teaspoons Nutella

Directions

Preheat oven to 375 degrees.

Lay each crescent triangle on a flat surface, place 1 teaspoon of nutella on the widest part of the triangle and roll into a crescent.

Place on a baking sheet seem down.

Repeat with the rest of the crescent rolls.

Bake for 12 minutes.

Servings: 8

Nutrition Information: Cals 123. Carbs 16. Fat 6g. Sodium 223mg. Sugar 6g.

Egg Cups – Two Ways

categories: 500 Calories or Less, Breakfast, Posts, Recipes

I love spending quality time with my mom. It’s amazing how much closer my mom and I have gotten as I’ve gotten older. It must be that once you’re done with trying to get away with things, you have something in common with her that all of sudden makes you understand why she thinks the way she does. That’s just my theory.

So my mom and I spent the weekend on a staycation together. And what better way to bond than over breakfast. I wanted to try out these egg cups but I decided to make them two ways with turkey bacon and without.

Turkey Bacon Egg Cups

Ingredients

3 slices Pepperidge Farm Very Thin Whole Wheat Bread

3 large Eggs

3 slices Turkey Bacon

Cooking Spray

Sea Salt, to taste

Pepper, to taste

Directions

Preheat oven to 375 degrees.

Spray a 6-cup muffin pan with cooking spray.

Using a round cup or cookie cutter, cut circles into each piece of bread.

Place the bread rounds at the bottom of each muffin cup.

Toast in the oven for 5 minutes.

Place one slice of turkey bacon inside of each cup with the scalloped side up.

Crack one egg into each breaded, bacon-lined cup.

Sprinkle with salt and pepper.

Bake for 20 minutes (less if you want the yolks runny).

Toast Egg Cups

Ingredients

3 slices Pepperidge Farm Very Thin Whole Wheat Bread

3 large Eggs

3 tablespoons shredded Parmesan Cheese (or any cheese)

Cooking Spray

Sea Salt, to taste

Pepper, to taste

Directions

Preheat oven to 375 degrees.

Spray a 6-cup muffin pan with cooking spray.

Cut the crusts off of each piece of bread.

Place each piece of bread into the muffin cups.

Sprinkle cheese in each cup.

Crack one egg into each cup.

Sprinkle with salt and pepper.

Bake for 20 minutes (less if you want the yolks runny).

Nutrition Information: (Serving size, 1 cup)

Turkey Bacon Egg Cups – Cals 125. Carbs 4. Fat 8g. Protein 9g. Sodium 276mg.

Toast Egg Cups – Cals 131. Carbs 7, Fat 7g. Protein 9g. Sodium 21mg.

Crustless Broccoli Quiche

categories: Breakfast, Posts, Recipes

A couple years ago, when I was finishing up my Master’s at Syracuse University, my mom came to visit and help me move out. There’s something about moms where they can rummage through your fridge and find random ingredients then turn those random ingredients into deliciousness. Somehow, while I was packing up my things, my mom made this crustless quiche. It was amazing.

This morning was a crustless quiche kind of morning. I’m missing a couple ingredients – namely the right kind of cheese – but I was able to improvise.

Crustless Broccoli Quiche Recipe

Ingredients

1 cup milk

2 eggs (I used egg substitute

½ package chopped, frozen broccoli

½ cup grated Mozarella cheese

¼ lb shredded cheddar cheese (or 5 slices American Cheese, squared)

¼ cup and 2Tbsp biscuit baking mix

2Tbsp butter, softened

Directions

Preheat oven to 375°

Grease a cupcake pan

Beat eggs, milk, biscuit mix, butter and Mozarella

Stir in broccoli and cheddar cheese (or American Cheese)

Pour into cupcake pan

Bake for 40-50 minutes (until eggs are set and top is golden brown)

Servings: 4

Nutrition Information: Cals 158. Carbs 8g. Fat 10g. Protein 10g. Sodium 239. Sugar 4g.

With Love, Sunny-Side Up Eggs

categories: Breakfast, Posts, Recipes

Yesterday, I took a much needed day off work – well, half day off since I had a couple calls and some papers in the morning. It made all the difference, nonetheless. I was able to get out to the store a buy a couple new dishes and serveware, oh and a steamer for my Tayta.

This morning, I woke up refreshed and ready to face they day – or more like face the hundreds of dollars I need to cough up for servicing my car – aka overcharging me for opening the cap to the coolant and flushing the system out because somehow in one year my coolant has turned to “sludge.” That’s not going to bring my mood down today. Today, I started my day with a little bit of Sunny-Side Up Egg Sandwich love.

Heart-Shaped Sunny-Side Up Eggs

Ingredients

1 Egg

Olive Oil Spray

Heart-shaped cookie cutter

2 Slices Whole Wheat Bread

Directions

Spray your frying pan with olive oil spray, and place the cookie cutter inside. Crack the egg and ease it into the cookie cutter. It might seep a little, but that’s okay.