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Tag: breakfast

Banana Protein Pancakes

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Ingredients

  • 1/4 cup red or green lentils 
  • 1 cup old fashioned (large flake) oats 
  • 1 cup CNP Master Mix
  • 1/4 cup brown sugar 
  • 1 teaspoon cinnamon 
  • 3/4 cup plain low-fat yogurt
  • 3/4 cup water
  • 1/4 cup canola oil (or melted butter) 
  • 2 eggs, large 
  • 1 teaspoon vanilla 
  • 2 bananas, over-ripe, mashed 
  • maple syrup (optional, to serve with pancakes) 
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. In a small saucepan of boiling water, cook the lentils according to package directions. Drain well and set aside. 
  3. In a large bowl, stir together the oats, CNP Master Mix, brown sugar, cinnamon. In a smaller bowl, whisk together the yogurt, water, oil, eggs, and vanilla. 
  4. Add wet ingredients to dry ingredients along with the mashed banana and cooked lentils, and stir until just combined. 
  5. Set a heavy skillet over medium heat and spray with nonstick spray. 
  6. Cook about 1/4 a cup of batter at a time. Cook for a couple of minutes on medium, until bubbles begin to break through the surface, then flip. Pancakes shoudl be golden and springy to the touch.
  7. Serve warm drizzled with maple syrup (optional). 

Makes 20 servings

CNP Blueberry Pancakes

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Ingredients

  • 2½ cups CNP Master Mix
  • 1½ cups low-fat milk
  • 1 egg, beaten
  • 1 cup frozen blueberries, thawed
  • Nonstick spray
  • Toppings: fruit, yogurt, peanut butter, honey, syrup, etc. 

Directions

  1. Combine CNP Master Mix, milk, and egg. Stir until just combined.
  2. Add blueberries and mix until blueberries are evenly spread throughout the batter.
  3. Coat griddle, skillet, or electric skillet with nonstick spray.
  4. Drop batter by ¼-cup scoops onto hot surface.
  5. Flip when bubbles appear on the surface of the pancakes. Cook until well browned on both sides.
  6. Top with your favorite toppings

Makes 12-14 pancakes

Breakfast Bruschetta

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Ingredients

  • 4 slices of multi-grain bread
  • 2 ripe tomatoes, sliced
  • 4 fresh basil leaves
  • 1 sweet onion
  • 1/4 teaspoon garlic salt
  • 1 Tablespoon butter or margarine

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Turn on electric skillet or heat a skillet on the stove top.
  3. Melt butter or margarine in a skillet.
  4. Add 4 slices of multigrain bread to the skillet.
  5. Spread a small amount of butter or margarine on top of each slice of bread.
  6.  When bottoms are golden brown, flip and toast the other side.
  7.  Top with tomato slices, salt and pepper to taste, fresh basil leaves, and thinly sliced onions.

Makes 4 servings

Raspberry Oat Bran Muffins

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Ingredients

  • 1 ½ cup oat bran
  • 1 ½ cup whole-wheat flour
  • ½ cup brown sugar, packed
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cup raspberries

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Mix dry ingredients in a medium bowl.
  3. In separate bowl combine applesauce, eggs and vanilla.
  4. Put the applesauce mixture into the flour mixture.
  5. Fold in berries.
  6. Bake at 400°F for 15-18 minutes.

Makes 18 servings

Fruit and Nut Muffins with Streusel Topping

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Ingredients

For the muffins

  • 3 cups + 2 Tablespoons CNP Master Mix 
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 1 1/4cups low-fat milk
  • 2 Tablespoons chopped nuts
  • 1/2 cup drained and chopped fruit (fresh, frozen, or canned)
  • Nonstick spray or muffin tin papers

For the topping

  • 1/3 cup white or brown sugar
  • 2 Tablespoons margarine or butter
  • 1/2 cup crushed toasted oat cereal
  • 2 Tablespoons nut pieces
  • 1 teaspoon cinnamon

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped almonds and pears.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 servings

1 muffin per serving

 

Cinnamon Raisin Breakfast Mix

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Ingredients

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup margarine
  • 1 1/2 cups square, whole-grain corn cereal
  • 1 1/2 cups square, whole-grain rice cereal
  • 1/2 cups square, whole-grain wheat cereal
  • 1/2 cup raisins or dried cranberries
    Note: mix and match whole-grain cereal amounts based on what you have on hand and what is available at the store.
 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In small bowl, mix sugar and cinnamon; set aside.
  3. In large microwavable bowl, microwave butter uncovered on High about 40 seconds, or until melted.
  4. Stir in cereals until evenly coated. Microwave uncovered for 2 minutes, stirring after 1 minute.
  5. Sprinkle half of the sugar mixture evenly over cereals; stir. Sprinkle with remaining sugar mixture; stir.
  6. Microwave uncovered for 1 minute.
  7. Stir in raisins or dried cranberries.
  8. Spread on paper towels or wax paper to cool.

Makes 10 servings

1/4 cup is a serving

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