Granola with Raisins – 9 Smart Points

Granola with Raisins

I love granola with yogurt for breakfast in the morning. I’m not a big morning person, so any weekday breakfast that is quick, easy and delicious is a winner for me. This granola is perfect. It’s light and delicious, but isn’t overwhelming. I can add any fruit I want to in my yogurt and it goes perfectly with the granola. I liked how much it made, it was plenty for a couple of weeks, but since it’s granola, it holds well in an airtight container for a month or more. If you’re concerned, just refrigerate or freeze the airtight container. The honey and raisins add all the sweetness I thought it needed, but for me, coconut adds a little more sweet that is a richer flavor. The cinnamon and vanilla really serve to pull the whole combination together so that the flavors work well with each other. If you like softer granola, just make sure to keep an eye on it so you can pull it out when it gets to the right consistency. If you like crunchy granola, leave it in for the full 20 minutes and then let it sit out for an hour or more to get more crunchy. [Read more…]

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Broccoli and Cheddar Crustless Quiche – 4 Smart Points

Broccoli and Cheddar Crustless Quiche

Serve up this Broccoli and Cheddar Crustless Quiche at your next Sunday brunch, and it’s sure to become a family favorite! Most quiche recipes are meant to be healthy and light, but the addition of a high fat crust can often overshadow all the positive nutritional elements of the dish. By ditching the crust, we keep this quiche light and nutritious. The key is to make sure that the eggs are enhanced with delicious flavor to makeup for the lack of crust. I highly recommend using an extra sharp cheddar if you can find it, as it really kicks up the flavor! At just 4 Smart Points for 1/6th of the quiche, this dish is the perfect addition to any brunch, dinner, or potluck.

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Breakfast Quinoa with Fruit – 7 Smart Points

Breakfast Quinoa with Fruit

I enjoy breakfast cereals, but I like to have my breakfast cereals a little “spruced up”. I like my oatmeal to have plenty of fruit added for sweetness and for flavor. I love to add rhubarb sauce to my oatmeal, bananas, blueberries, strawberries or anything I happen to have on hand. I decided to switch up my breakfast cereals a little bit by making some quinoa. I like quinoa but I usually make it with chicken broth. I made it with milk this time and then sweetened it with a little bit of honey. Add fresh fruit on top and you have a delicious breakfast that is packed with protein, fiber and flavor. I added blueberries, bananas, apples and a few almonds to mine, but you can use any fruit you have on hand. If you like quinoa, make up a couple of cups and then put it in the fridge. Just heat it and add your toppings for a quick breakfast. If you’re not a huge fan of quinoa, but like the change from the typical oatmeal, mix the quinoa and rice to make a risotto. It lightens the flavor of the quinoa, but you still get a delicious change from the typical breakfast cereals.
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Gluten Free Lemon Poppy Seed Muffins – 5 Smart Points

GF Lemon Poppyseed Muffins

Lemon poppy seed muffins are classic. Everyone needs a good lemon poppy seed muffin recipe. I decided that I needed a light and delicious lemon poppy seed muffin recipe that was gluten free. I’ve found over the years that when it comes to baked goods, yogurt is a great way to go. Want the lightest, fluffiest and most delicious gluten free biscuits? Use yogurt in place of the milk (even buttermilk). Use the same amount (2/3 cup buttermilk is 2/3 cup yogurt). Then let them sit for a few minutes and you’ll be amazed at how delicious they are. So I gave it a shot with these lemon poppy seed muffins. Fabulous! I substituted applesauce in place of the traditional butter, since they’re much lower in fat that way. With quick breads (like muffins, banana bread and cakes) you can substitute unsweetened applesauce for the butter. This is great for those recipes that call for 1 cup of oil (seriously, just reading it is enough to give me a heart attack). These muffins are delicious. They’re easy to make and wonderful – light and fluffy. They’re definitely a new favorite around our house.
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Huevos Rancheros – 7 Points +

Heuvos Rancheros

You’ve probably figured out by now that I love my Saturday morning breakfasts. During the week my husband and I do our own thing, we’ll have leftovers or just have cereal. But on the weekend, we (well, really, me, but sometimes I can bribe my husband to do it) cook a proper breakfast and we get to eat it in a leisurely fashion before walking the dog. Huevos Rancheros isn’t one that I make very often, but it’s fabulous. I had some avocados recently, so I decided to make it one morning. In fact, I made it twice recently. The first time I just used salsa, and the second time I made this sauce. Let me tell you, the key is the sauce. This sauce is fabulous. You can use jalapenos to it (in place of the chilies), but I like mine to be mild, so I use mild chilies instead. Trust me, this sauce makes this an incredible dish. It’s not something that I make on a morning when I want a quick breakfast – but it’s perfect for a lazy morning, brunch or even breakfast for dinner.

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Frittata – 6 Points +

Frittata

When we left from my in-laws after Thanksgiving, my sister-in-law gave us some farm fresh eggs. Since we’ve had some company this week, I’ve been up making delicious egg-filled breakfasts every day. The first morning was omelets filled with veggies and ham, and next up was a delicious frittata. I love quiche, but there are three things that always get to me – the pie crust, the baking time and the high fat. I’m not terribly good at making gluten free pie crusts, and pie crusts are so high in fat that I really don’t like to use them. Not to mention that it takes forever to bake the quiche! The last one I made took more than an hour. The answer is the frittata. It’s just baked scrambled eggs filled with any vegetables and meat you’d like to add. It’s quick to cook and even quicker to put together. You don’t have to put together a pie crust, so it’s much lower in fat and carbohydrates as well as being a great source of breakfast protein! I used the ground turkey sausage I had on hand and threw in the vegetables I had available, but you can use anything you’d like. You can use ham or bacon, or go without the meat and use any vegetables you like. It’s a delicious breakfast that is ready in no time while still being elegant and tasting amazing! [Read more…]

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Pumpkin French Toast – 6 Points +

Pumpkin French Toast

Since you’re probably turkey-ed out by now, let’s go for some pumpkin this weekend. It’s fall, so there’s plenty of pumpkins available, and this pumpkin French toast is delicious. Make it with French bread or sour dough bread and let the bread sit for a minute or so in the egg mixture. That way it soaks up more of the pumpkin flavor. I like to serve my French toast with yogurt on top, since it’s a better alternative than sugary syrup. This French toast is one that you could easily do as a baked French toast. Just chop the pieces of bread into cubes and put them into a baking dish. Then pour the egg and pumpkin mixture over the top and bake it for about 45 minutes. Whether you fry it on a griddle or bake it in the oven, this fall inspired French toast is perfect for a wintery morning with a cup of coffee.
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Chewy Granola – 5 Points +

Chewy Granola

One of my favorite breakfasts is whole grain granola with yogurt and fruit. It’s something that I never get tired of, and granola is easy to take with me. It’s a great snack and perfect for a healthy breakfast when I’m traveling if I’m not sure whether or not the breakfast is something I can eat – you can almost always get yogurt. I like to add fresh fruit to it, strawberries, raspberries, blueberries, bananas, peaches – whatever I happen to have on hand. In less than 5 minutes I’ve got a delicious breakfast that’s full of protein fiber and healthy fats. One of my favorite granolas is a gluten free one from Van’s foods. I love it because it’s soft and chewy, but it’s also expensive. This granola recipe is just as good, cheaper to make and something I can whip up in no time! I keep a very close eye on mine so that I don’t overcook it. It’s fine when it’s crunchy, but my preference is the soft and chewy granola, so I don’t cook mine for very long. If you prefer a little crunchier granola, just cook it a little longer. This is perfect for breakfast or a snack, it’s filled with essential fats and has 3 grams of fiber per serving!

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Yogurt & Oat Banana Muffins – 4 Points +

Yogurt & Oat Banana Muffins

Wendy’s on a one dish kick right now (who can blame her, nobody likes dishes, and these are fabulous recipes), and I’m back to finding new recipes to use ripe bananas for. Since bananas are only eaten fresh in our house if they’re still green, sometimes we have an overabundance of bananas to use. These muffins hit the spot. It’s a very simple recipe, all you need is a blender or food processor to mix it in, and you’re ready to go. It doesn’t even require flour since it uses oats that are ground up while you’re mixing up the batter. The yogurt gives it protein and a delicious richness. These muffins are seriously fabulous. I’m going to have a hard time eating just one, I think my husband might have to hide the rest!
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Blueberry Pancakes – 5 Points +

Blueberry Pancakes

What’s better on a lazy weekend that brunch with some pancakes? These blueberry pancakes hit the spot. They’re simple and delicious with whole wheat flour and blueberries. You can use fresh or frozen blueberries in these pancakes – whichever you have on hand. I used frozen blueberries, so I poured each pancake onto the griddle and then dropped the blueberries into the batter. Making these pancakes with whole grain flour adds nutrients, including fiber to these pancakes. If you’re not so sure about using whole wheat flour, the trick is to make sure it’s finely ground. If the flour is finely ground, it won’t be grainy. Some whole wheat flours are also lighter than others, so if you have a picky eater, use a lighter whole wheat flour – they’ll never know! Give these delicious pancakes a try, they’ll be a family favorite after the first breakfast. They’re perfect with a little butter, syrup or just some plain yogurt on top.

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Overnight Raspberry Oatmeal – 6 Points +

Overnight Raspberry Oatmeal

I love to have fruit in my oatmeal. It’s a much better way to sweeten oatmeal without actually adding sugar. I ran across this overnight oatmeal recipe recently and just had to try it. You don’t even have to cook it, there’s no crockpot involved or anything. Just mix it up and stick it in the fridge. I doubled the recipe, but if you make just one portion, all you have to do is just stick the ingredients into the pint jar and shake it up. The next morning, add the fruit and eat! You can add the raspberries (or any type of fruit you’d like) the night before, or the morning you eat it. Since I added bananas, I added all my fruit right before I ate it so the bananas wouldn’t be gross. I’m in love with this recipe, it’s so easy and delicious! It’s one that’s perfect for busy nights and days, and everyone (even the kids) will love it.

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Savory Crêpes – 10 Points +

Savory Crepes

Crepes are wonderful. You can fill them with just about anything and they’re really delicious. Quite often we fill our crepes with yogurt and fresh fruit or a fruit sauce. We’ve also made Eggs Benedict in crepes. Really, the filling options are endless. These savory crepes are simple and delicious as well as being vegetarian. The spinach and mushroom filling sautéed in butter with onions adds wonderful flavor. They are savory and rich without being overwhelming. Crepes can be a little difficult to get the hang of at first, but don’t worry. This recipe makes about 15 crepes, but you’ll only need 12 of them for the filling. That gives you a couple of extra crepes to get the heat right, as well as figuring out how to swirl the batter in the pan. The batter will be very thin, so it’ll spread out on the bottom of the pan well. However, your first crepes might still be a little strange. I always know that no matter how many times I’ve made crepes the first one or two will be terrible, then I’ll get the heat just right and they’ll go really well. Crepes hold over well, so you don’t need to fill them if you aren’t going to eat them, just keep the filling and crepes separate. Fill the crepes and heat as needed for a snack, lunch or breakfast the next day.

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