Saturday, March 17, 2012

A Couple of Breakfast Recipes

Breakfast foods
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Waffle With Yogurt, Berries, and Almonds

  • 1 waffle, whole-grain, frozen, such as Kashi Heart to Heart
  • 8 ounce(s) yogurt, fat-free plain
  • 1 cup(s) blueberries
  • 3 teaspoon nuts, almonds, organic, slivers
Heat waffle in toaster according to package directions.When cooked, place on plate. Top with yogurt, berries, and slivered almonds.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 313
Total Fat: 5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 347 mg
Total carbohydrate: 54 g
Dietary Fiber: 6 g

Breakfast Burrito

  • 8 slice(s) turkey bacon, nitrate-free
  • 6 large egg(s), whites only, beaten
  • 1 small tomato(es), cored, seeded, and chopped
  • 1/2 cup(s) cheese, cheddar, reduced-fat, shredded
  • 4 tortilla(s), whole-wheat, low carb, 6-inch
  • 4 tablespoon salsa
Place the bacon between two paper towels on a paper plate. Microwave on high 4–5 minutes, just until the bacon is crisp. Break into pieces. Spray a skillet with nonstick cooking spray and heat on medium. Scramble the egg whites in skillet until almost done. Add the tomato and bacon. Cook 30 seconds to 1 minute. Heat the tortillas for 10 seconds in the microwave, or you can warm them in a pan for a minute or two.Spoon the egg scramble equally into center of tortillas. Sprinkle low-fat cheese on top. Fold burrito style. Serve immediately with salsa to taste.
Nutrition Facts

Number of Servings: 4
Amount Per Serving
Calories: 226
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 40 mg
Sodium: 969 mg
Total Carbohydrate: 15 g
Dietary Fiber: 9 g
Protein: 25 g
Protein: 17 g

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