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Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly

Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly

Baked Eggs in Tomato Cups – the vegetarian ginger Rushed mornings should not mean no breakfast. You can prep this recipe in 2 minutes the night before (literally) so everything will be ready to go in the morning. Bake the cups while you’re doing your daily morning routine so by the time you’re ready to leave you can eat this and go. This recipe is only for a single serving, but you can easily duplicate it. These are similar to the Avocado Egg Cups I made a while ago, but these are a different meal because the tomato is much lighter than the avocado, and you don’t get that ‘smoky’ taste after baking it. I adapted this recipe from one I made a few years ago from an issue of Vegetarian Times. Ingredients Makes 1 serving 1 medium-sized tomato1 large egg1 tsp. dried Italian herbs1/4 tsp. hot sauce2 tsp. Method Preheat oven to 425 degrees F. Cut the top off tomato and scoop out the insides so it’s hollow. Sprinkle 1/2 tsp. Like this: Like Loading...

Mango Coconut Chia Pudding I’m addicted to coconut, when I was pregnant it was all I craved! Combine that with mango and I’m in heaven! …and using chia seeds to make an easy, healthy form of pudding which requires no cooking? Chia pudding has a sort of tapioca texture, you simply combine all the ingredients and refrigerate overnight. They don’t really have much of a taste, the texture is similar to passion fruit if you’ve ever eaten one. Tested this pudding out on my pickiest family member, my teenage daughter Karina and she LOVED it to my surprise, she usually puts her nose up at some of my healthy creations. What do you do with your chia? Mango Coconut Chia Puddingwww.skinnytaste.comServings: 2 • Size: 1 cup • Points +: 3 pts • Smart Points: 3Calories: 159.1 • Fat: 9.6 g • Protein: 3.6 g • Carb: 17.9 g • Fiber: 6.5 g • Sugar: 9.2 gSodium: 52.2 mg Ingredients: Directions: Combine all ingredients in a large container. Divide into 2 bowls or glass dishes and serve.

Recipe For Asparagus, Cheese, and Potato Frittata I love frittatas. Not only are they great for breakfast, but they make a great protein-packed lunch or dinner. They're also incredibly versatile. Regardless of the season, the dish works with whatever is springing up at the farmers market. I recently made this frittata with fresh asparagus and red potatoes, and despite cutting back half the cheese in the original recipe, it still had plenty of cheesy flavor. Ingredients 8 large eggs 1/4 cup grated Parmigiano Reggiano (about 1/2 ounce) 3 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1/8 teaspoon cayenne 2 to 3 tablespoons extra-virgin olive oil 1 medium red potato (about 1/2 pound) scrubbed and cut into 1/2-inch dice (about 1 1/2 cups) 1 medium yellow onion, thinly sliced 1/2 pound medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces 3 cloves garlic, minced 6 ounces shredded sharp cheddar (about 1 3/4 lightly packed cups) Directions Information Category Eggs, Breakfast/Brunch

Shakshuka (Poached Eggs in Vegetables) – the vegetarian ginger This breakfast takes a little bit of extra time in the morning, but is completely worth it. Tomatoes and veggies with eggs cracked in the mix makes for a flavour-packed and gluten-free Israeli dish. I adapted this recipe from a Vegetarian Times issue that I received a few months back. It looks awesome and tastes even better, along with the fact that it’s pretty basic and healthy. I was a little worried about the egg whites being too runny but they weren’t at all; everything was cooked all the way through. I made this a 2-person recipe but if you have more to serve than just double the portions, it works just as well. Ingredients Serves 2 1 tsp. olive oil1/2 medium-sized onion, chopped1/2 yellow bell pepper, cubed1/2 tsp. chili flakes1 tsp. hot sauce1 clove garlic, minced3/4 cup fresh tomato, cubed1/2 tsp. ground cumin1 tbsp. tomato paste2 large eggs Method Heat oil in a medium-sized skillet then add onion and bell pepper on medium-low heat. Cover and cook for minutes. Like this:

Asparagus and Swiss Cheese Frittata Spring asparagus, shallots and Swiss cheese is a delicious combination in this slimmed down frittata which is perfect for breakfast, lunch or dinner! This is really filling, and the leftovers for perfect for lunch or breakfast the next day. Fritattas are also great if you’re watching your carbs, and they are so inexpensive to make. Whenever asparagus is in season, I buy it and steam it right away to use for quick recipes throughout the week. Asparagus is loaded with nutrients, it’s a great source of fiber, vitamin A and C, and it’s packed with antioxidants, which makes it a super star in my book! Asparagus and Swiss Cheese Frittata Gina’s Weight Watcher Recipes Servings: 4 • Size: 1/4 of frittata • Points +: 4 pts • Smart Points: 4 Calories: 226 • Fat: 11 g • Carb: 13 g • Fiber: 3.5 g • Protein: 21 g • Sugar: 0 g Sodium: 276 (without added salt) • Cholest: 161.9 Ingredients: Directions: Steam asparagus crisp and tender, about 3 to 4 minutes. Preheat oven to 350°F.

Baklava French Toast I recently came across the concept of baklava french toast by Elly on elly says opa! . It is basically french toast stuffed with a baklava like filling and then drenched in a honey syrup just like baklava. Baklava is one of my favorite treats and I just had to try the frech toast version. Making the baklava french toast is a bit of work but it is well worth it. The aromas of cinnamon, citrus and honey make the baklava french toast and experience before you even take a bite. Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Baklava French Toast Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 1 French toast stuffed with a nut and cinnamon filling inspired by the flavours of baklava. ingredients directions Simmer the honey, water, lemon rind, orange rind and cinnamon in a small pan until it thickens to a syrupy consistency.

Pumpkin Spiced Crepes with Pumpkin Butter The taste of pumpkin pie for breakfast without the guilt? Every bite of these low fat crepes seasoned with cinnamon and pumpkin spice will fill your palate with the taste of Autumn. Crepes can be eaten for breakfast or dessert, and they are easy to make. Put all the ingredients in the blender to make the batter, then cook each crepe in a 6-inch non stick pan on low heat. Pumpkin Spiced Crepes with Pumpkin ButterGina’s Skinny Recipes Servings: 12 • Serving Size: 1 crepe with filling • Points +: 3 pts • Smart Points: 4Calories: 107.1 • Fat: 1.1 g • Protein: 3.8 g • Carb: 23.5 g • Fiber: 1.7 g Ingredients: 1 1/2 cups fat free milk2 large egg whites1 whole egg1 tsp oil1 tsp vanilla 1 cup white whole wheat flour (all purpose works fine)1 tsp cinnamon1 tsp pumpkin pie spicebutter flavored spray1 1/2 cups pumpkin butter (2 tbsp in each crepe), warmedfat free whipped topping (optional)powdered sugar (optional) Directions: Makes 3 cups.

Mushroom-Shallot Frittata A gourmet breakfast that is low in points and is easy to make. I almost missed my train this morning making this delicious frittata but it would have been worth it (don’t tell my boss). The smell of the mushrooms and shallots coming out of my bag filled my train, oops if I made anyone hungry. I love making frittatas for breakfast, brunch or lunch. Cut into small squares, they can be served as an appetizer as well. Mushroom-Shallot Frittata Gina’s Weight Watcher Recipes Servings: 4 servings • Time: 15 minutes • Points +: 4 pts • Smart Points: 4 Calories: 132.0 • Fat: 7.7 g • Protein: 10.9 g • Carb: 6.0 g • Fiber: 0.8 g Ingredients: 4 shallots, finely chopped1/2 lb mushrooms, finely chopped2 tsp fresh chopped parsley1 tsp thyme 3 eggs5 large egg whites1 tbsp fat free half and half (or milk) 1/4 cup fresh grated Pecorino Romano 1 tbsp butter salt and fresh pepper Directions: Preheat oven to 350°. Heat butter in a large skillet over medium heat.

Broccoli and Cheese Mini Egg Omelets I love making a batch of these mini egg omelets – they are EASY to make, and I have breakfast ready for the next few days. I pop them in the microwave for one minute and they taste as good as when I first made them. This is perfect to make ahead for busy weekdays, and they are high in protein, so they fill you up. Enjoy two with a piece of fruit and you have a complete meal. Each omelet is loaded with broccoli and cheese, but you can use any combination of vegetables you like (spinach, mushrooms, peppers, onions, etc.) I usually like to combine egg whites with whole eggs, but if you rather use egg whites, that is fine too. Some of you may have tried these, they first appeared on Skinnytaste in 2009, but I made them again today and gave them a photo make-over. Ingredients: 4 cups broccoli florets4 whole large eggs1 cup egg whites1/4 cup reduced fat shredded cheddar (Sargento)1/4 cup good grated cheese like pecorino romano1 tsp olive oilsalt and fresh peppercooking spray Directions:

Hash Brown Egg White Nests Perfect little portion controlled hash brown nests filled with eggs, cheese and ham. You can fill these little babies with any combination of ingredients. I used what I had on hand and they turned out wonderful. Leftovers can be reheated to eat throughout the week. I met Mary from Mary’s Bites at Blogher food and we got to talking about these little hashbrown muffins she was making for her blog. I loved the concept and re-created her recipe with lighter ingredients I had on hand and was very pleased with the outcome. I like my hashbrowns crispy so next time I will bake them a little longer but all ovens are different so use your judgment. Hash Brown Egg White Nests Gina’s Weight Watcher Recipes Servings: 3 • Size: 2 egg muffins • Points +: 3 pts • Smart Points: 2Calories: 133.4 • Fat: 1.8 g • Carb: 15.3 g • Fiber: 1.8 g • Protein: 13.2 g • Sugar: 0.6Sodium: 297.7 (without salt) Preheat oven to 375°. Bake 35 minutes or until golden brown and edges are crispy.

Baked Eggs with Wilted Baby Spinach Crazy Spring weather we are having… it’s hot, cold, warm, cold again! Today there’s a slight chill in the air and the wind is whistling through my windows. Perfect morning to turn my oven on for this simple breakfast of baked eggs with wilted baby spinach. If you don’t have Asagio cheese you can use Parmesan cheese or even feta cheese. If you want to do this all on the stove, you can easily make 4 wells in the wilted spinach in a large pan and drop the eggs into each one, then cover and cook on low until the eggs are set. Baked Eggs with Wilted Baby Servings: 4 • Serving Size: 1 egg • Points: 4 pts • Smart Points: 5 Calories: 152.5 • Fat: 9.3 g • Protein: 12.2 g • Carb: 7.9 g • Fiber: 3.7 g • Sugar: 0.7 g Sodium: 244 mg (without salt) Ingredients: 2 tsp olive oil1/4 cup diced shallots 1 1/2 lb baby spinach, large stems removed4 large eggssalt and freshly ground pepper, to taste2 tbsp shredded Asagio cheesebaking spray Directions: Preheat an oven to 400°F.

Breakfast Sandwiches with Egg and Cheese ~ Macheesmo Admin Note: Since this post, I’ve remade these using a better technique. Be sure to check out my Breakfast Sandwiches Revisited. After I made baked chicken nuggets a few weeks ago and explained my deal with Betsy (if she wants something from McD’s, I try to make it for her), I got a few emails saying that the only meal some people will eat at McDonald’s is breakfast. Breakfast sandwiches to be specific. This struck me as kind of odd because most of the stuff on their breakfast menu is even easier to reproduce at home than the stuff on their other menus. Breakfast Sandwiches The Rundown I made 12 breakfast sandwiches for this post because they are really easy to freeze and they reheat nicely. My total bill for these came to $16.00 or about $1.33/sandwich. Here’s some interesting facts though about what a bit of time and that extra $3 gets you: Whole Grains. Directions 1) Lightly oil a muffin tin and crack an egg in each tin. Three basic things. Breakfast Sandwiches – Cooking the Eggs Or…

Eggs and Tomato Breakfast Melts I’m in love with these easy open faced breakfast sandwiches made on a whole wheat English muffin with egg whites and scallions, then topped with heirloom tomatoes and melted cheese – mmm! Tomatoes, eggs and scallions are always a winning combination for me – especially now when summer tomatoes are at their sweetest! If you can’t find heirloom tomatoes, red grape tomatoes or cherry tomatoes would be just as great. Eggs and Tomato Breakfast Servings: 4 • Size: 1 breakfast melt • Points +: 4 pts • Smart Points: 3 Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g Sodium: 329 mg (without salt) • Cholest: 8 mg Ingredients: 2 whole grain English muffins, split1 teaspoon olive oil8 egg whites, whisked4 scallions, finely choppedkosher salt, to tasteblack pepper, to taste2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated 1/2 cup grape or cherry heirloom tomatoes, quartered Directions: Preheat the broiler on high.