BLT B-Fast Burrito from Hungry Girl

For those of you who love breakfast burritos, here is a delicious lightened up version from the ever lovely, Hungry Girl.

BLT B-fast Burrito

PER SERVING: (entire recipe, 1 burrito): 243 calories, 5g fat, 968mg sodium, 26g carbs, 7g fiber, 4.5g sugars, 23.5g protein -- PointsPlus® value 6*

Spinach plays the part of lettuce in this BLT breakfast. Get ready for a super-tasty morning burrito that's ready in mere minutes!




Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
Dash each onion powder, garlic powder, and black pepper
1 wedge The Laughing Cow Light Creamy Swiss cheese
1/4 cup diced tomato, patted dry
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)
1/2 cup spinach leaves
1 tbsp. chopped scallions

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, spices, and cheese wedge, breaking the wedge into pieces as you add it. Microwave for 1 minute.

Add tomato and bacon to the mug, and gently stir. Microwave for 1 minute, or until scramble is just cooked. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Lay spinach leaves horizontally across the center of the tortilla, and evenly top with the scramble. Sprinkle with scallions.

Wrap tortilla up by first folding one side in (to keep filling from escaping), and then rolling it up from the bottom. Bite right into the open side!

MAKES 1 SERVING

HG's Smokin' Hot B-fast Bacon-rito

Breakfast burritos are a really fun way to get a complete breakfast all wrapped together. Fast food breakfast burritos can get fattening really quickly; why not try making your own? Check out Hungry Girl's recipe for a bacon breakfast burrito.

HG's Smokin' Hot B-fast Bacon-rito

Serving Size: 1 burrito (entire recipe)
Calories: 250
Fat: 5g
Sodium: 1,047mg
Carbs: 33g
Fiber: 6.5g
Sugars: 5g
Protein: 24.5g

PointsPlus® value 7*

Don't get sucked in by fast-food breakfast items. With a little effort, you can make a morning meal that tastes just as good yet has way less fat and calories. Plus, you don't have to eat it in your car.

Ingredients:
2 tsp. fat-free sour cream
1 slice fat-free cheddar cheese
Dash cayenne pepper
1 slice center-cut bacon or turkey bacon
1/4 cup sliced onion (about 1/4th of an onion)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)
3 jarred jalapeño slices, chopped

Directions:
In a small microwave-safe bowl, combine sour cream, cheese, and cayenne pepper, breaking cheese into small pieces as you add it. Stir well and set aside.

Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, roughly chop and set aside.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes.

Add egg substitute to the skillet with the onion and scramble until fully cooked, about 3 minutes. Set aside.

Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds. Scoop egg scramble into the center of the tortilla and set aside.

Microwave the cheese mixture for 15 seconds, or until hot. Mix well, until mostly smooth, and immediately spoon over the egg scramble.

Top with bacon and jalapeño. Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place burrito seam-side down on the microwave-safe plate, and microwave for 30 seconds, or until hot.

Slice it in half or bite right in. Enjoy!

MAKES 1 SERVING

HG's 2-Cheese Sausage 'n Portabella Skillet

I really love this because not only is is completely lightened up, Hungry Girl also has revamped the recipe to use meatless or turkey patties..yum!

HG's 2-Cheese Sausage 'n Portabella Skillet

Serving Size: 1 skillet (entire recipe)
Calories: 323
Fat: 6g
Sodium: 918mg
Carbs: 28g
Fiber: 3.5g
Sugars: 6.5g
Protein: 33g

PointsPlus® value 7*

A restaurant with both "steak" and "shake" in its name probably isn't going to be your number-one destination for a light breakfast. But boy do those morning skillet meals sound good! Luckily, we're bringing the flavor of this Steak 'n Shake dish to you and leaving the extra fat and calories by the fryolator...

Ingredients:
1 frozen meatless or turkey sausage patty with about 80 calories (like the kind by Morningstar Farms or Jimmy Dean)
1/2 cup sliced onion
1 large portabella mushroom, roughly chopped
2/3 cup frozen shredded hash browns
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. chopped garlic
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tbsp. shredded fat-free cheddar cheese
Optional: salt, black pepper, chopped scallions

Directions:
Prepare sausage patty on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact temperature and cook time.) Once cool enough to handle, crumble or chop and set aside. 


Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring often, cook until slightly softened, about 3 minutes.

Reduce heat to medium low. Add chopped mushroom and hash browns to the skillet with the onion. Stirring occasionally, cook until mushroom pieces have softened and hash browns are hot, 5 - 6 minutes.

Raise heat to medium. Add cooked sausage pieces to the skillet with the veggie-hash mixture. Add egg substitute, garlic, and cheese wedge, breaking cheese wedge into pieces as you add it. Scramble until egg substitute is just cooked, about 3 minutes.

Transfer mixture to a microwave-safe plate. Sprinkle with cheddar cheese.

Microwave for 30 seconds, until cheese has just melted. If you like, season to taste with salt and pepper and top with scallions. Dig in!

MAKES 1 SERVING

Blueberry Granola Breakfast Bake

Blueberries are one of my favorite fruits; I love them because they are super versatile and great to add to recipes or just snack on on their own. Lynn from Lynn's Kitchen Adventures has shared some great blueberry recipes. Here is one for a Blueberry Breakfast Bake that would be an awesome breakfast or snack. Check it out here.

Baked Blueberry Oatmeal

I found this recipe for Baked Blueberry Oatmeal from Lynn's Kitchen Adventures and I am dying to try it. It's the perfect fall and winter breakfast or snack. Check it out here

Chai Oatmeal

Oatmeal is one of the best breakfasts to eat. It's got plenty of fiber to keep you full and energized, and you can make it sweet or savory depending on how you like it. From Health.com, here is a recipe for Chai Oatmeal that would be delicious for a fall breakfast.

Chai Oatmeal

"Rolled oats simmered in sweet, spice-infused milk make an exquisite breakfast cereal,"Katzen notes. Oat bran not only boosts the fiber, it also makes the oatmeal creamy and thick.

Yield: Makes 2 servings


Nutritional Information
Calories: 248
Fat: 6g
( Sat. 3g, Mono 2g, Poly 1g)
Protein: 12g
Fiber: 5g
Cholesterol: 14mg
Iron: 2mg
Sodium: 387mg

Ingredients

1 1/2 cups 2% or whole milk
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 teaspoons honey, plus more to taste
1/8 teaspoon vanilla extract, optional
3/4 cup regular (not quick-cooking) oats
2 tablespoons oat bran, optional

Preparation

Combine the milk, salt, and spices in a small saucepan, and bring to a simmer over medium heat. Simmer 5 minutes, stirring constantly; add the honey, vanilla (if desired), oats, and bran (if desired), and stir until combined. Cook over medium-low heat, stirring constantly, for 20 to 25 minutes, or until the oatmeal is thick and creamy. Serve hot with additional honey to taste.

Hearty Pancakes

You have to love that I am sitting here, sharing heart healthy recipes while I watch Man vs. Food Nation. Anyway! Another collection of recipes from Health.com of dishes that are low in saturated fats, so try some of these and keep the bad fats away.

Hearty Pancakes

Pancakes are a morning staple, but they aren’t all that healthy if made with milk and eggs and slathered with butter and syrup.

This recipe uses applesauce to cut down on fat content and add some fiber as well. What’s more, walnuts give a slight crunch and "good" monounsaturated and polyunsaturated fats.

Yield: 6 servings (serving size: 2 pancakes and 2 teaspoons maple syrup)

Saturated fat: 1 g

Substituting applesauce for the buttermilk, shortening, or oil found in traditional pancake recipes adds fiber and cuts fat. The additional fiber, plus protein and good fats in walnuts, will help keep you full longer

Ingredients

• 1 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/3 cup uncooked farina (such as Cream of Wheat)
• 1/3 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups vanilla soy milk
• 1/4 cup applesauce
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup golden raisins, divided
• 1/2 cup coarsely chopped walnuts, divided
• 1/4 cup maple syrup
• 
  
• Preparation
• Lightly spoon the flours into dry measuring cups; level with a knife. Combine flours, farina, and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Combine milk, applesauce, and egg in a medium bowl, stirring until well blended. Add milk mixture to flour mixture, stirring until well combined. Let batter stand 5 minutes.
• Heat a nonstick griddle or skillet over medium heat; coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter, raisins, and walnuts. Serve with syrup.

Cooking Light, NOVEMBER 2004

Nutrition Facts:

CALORIES 347 (23% from fat)

FAT 9g (sat 1g, mono 1.3g, poly 5.1g)
PROTEIN 8.8g
CARBOHYDRATE 61.1g
FIBER 4.3g
CHOLESTEROL 35mg
IRON 4.8mg
SODIUM 537mg
CALCIUM 142mg

From Self's November 2008 feature of Eat Healthy All Week, here is an recipe for cinnamon chocolate chip pancakes.

Cinnamon–Chocolate Chip Pancakes

Makes 3 medium pancakes

INGREDIENTS

Topping

• 1 tablespoon lowfat sour cream
• 1/4 teaspoon grated lemon or orange zest
• 1 teaspoon sugar

Pancakes

• 1/4 cup whole-wheat pastry flour
• 3 tablespoons quick-cooking oats
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 egg white
• 1 teaspoon honey
• 1 tablespoon bittersweet chocolate chips
• 1/2 cup skim milk
• Vegetable cooking spray
• 1/4 cup sliced fresh strawberries

PREPARATION

1. For topping

   Mix sour cream, zest and sugar in a bowl until smooth; refrigerate.

2. For pancakes

   Combine flour, oats, baking powder, baking soda, cinnamon and salt in a bowl. Make a well in the center of flour mixture. Place egg white, honey, chocolate chips and milk in well. Stir liquid with a wooden spoon until flour is just combined. Heat a griddle over medium heat and coat with cooking spray. Pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip and cook other side, about 1 minute more. Top with a spoonful of sour cream mixture and berries.

THE SKINNY

335 calories, 6.4 g fat (3.1 g saturated), 58.9 g carbs, 6.6 g fiber, 15 g protein

From Delish and Eating Well, here is a recipe for spiced apple butter bran muffins.

Spiced Apple Butter Bran Muffins

From EatingWell.com

These muffins are dense, grainy, fruity and delicious. A double dose of apple—diced fresh apple and dark, spiced apple butter (Smucker's brand is good)—makes them extra moist and flavorful.

Serves: 12 Edit
Total Time: 40 min

Ingredients

1/2 cup(s) raisins
3/4 cup(s) whole-wheat flour
3/4 cup(s) all-purpose flour
2 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
3/4 cup(s) unprocessed wheat bran or oat bran
1 large egg, lightly beaten
1/2 cup(s) low-fat milk
1/2 cup(s) spiced apple butter
1/2 cup(s) packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking
1/4 cup(s) canola oil
3 tablespoon(s) molasses
1 cup(s) finely diced peeled apple

Directions

Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.


Nutritional Information
(per serving)

Calories 197
Total Fat 6g
Saturated Fat 1g
Cholesterol 18mg
Sodium 148mg
Total Carbohydrate 38g
Dietary Fiber --
Sugars --
Protein 4g
Calcium 0

From Self's November 2008 feature of Eat Healthy All Week, here is a great protein packed, Mexican style breakfast.

Scrambled Eggs Rancheros

Serves 1

INGREDIENTS

• 2 egg whites
• 1 whole egg
• 1/4 cup canned black beans, rinsed and drained
• 2 tablespoons part-skim mozzarella
• 1 tablespoon finely chopped onion
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon sweet paprika
• 1/2 teaspoon extra light olive oil
• 8 tablespoons tomato salsa
• 1 slice whole-wheat toast
• 1 tablespoon fresh cilantro (optional)

PREPARATION

1. Combine egg whites, whole egg, beans, cheese, onion, salt, pepper and paprika in a bowl. Warm oil in a small skillet over medium-high heat. Add egg mixture and reduce heat to low. Cover and cook without stirring until eggs begin to set, 2 to 3 minutes. Top with salsa; cover and cook until egg is cooked through, about 2 minutes. Transfer toast to a plate and top with eggs; garnish with cilantro, if desired.

THE SKINNY

363 calories per serving, 12.7 g fat (3.7 g saturated), 37.7 g carbs, 7.4 g fiber, 25.2 g protein