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Tag: breakfast

Bread-in-a-Bag Cinnamon Rolls

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Ingredients

Dough:

  • 1 1/2 cups whole-wheat flour
  • 1 package rapid rise yeast (or 2 1/2 teaspoons)
  • 3 Tablespoons sugar
  • 3 Tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 1 cup hot water (125-130°F)
  • 3 Tablespoons canola oil
  • 1 1/2 cups all-purpose flour (approximate)
  • Nonstick spray

Filling:

  • 2 Tablespoons margarine (melted)
  • 1/2 cup brown sugar (or 1/4 cup brown and 1/4 cup white sugar)
  • 2 teaspoons cinnamon
  • 1/2 cup raisins or chopped nuts (optional)

Icing (optional):

  • 2-3 cups powder sugar
  • 1/8 – 1/4 cup water
  • 1 teaspoon vanilla extract
  • Resealable plastic bag or bowl

 

Directions 

  1. Wash hands with warm, soapy water.
  2. Combine whole-wheat flour, yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
  3. Add hot water and oil to the bag and reseal it. Mix by working bag with fingers. 
  4. Gradually add enough all-purpose flour to the bag to make a stiff dough that pulls away from the bag. 
  5. Place dough on a floured surface. Knead 2-4 minutes until smooth and elastic.
  6. Cover dough and let it rest for 10 minutes. 
  7. Roll out dough into a rectangle 12×7-inch.
  8. Spread margarine to cover the dough, avoiding the edges.
  9. Sprinkle on cinnamon-sugar mixture. Add raisins or chopped nuts, if desired.
  10. Roll up dough from the long end and seal edges.
  11. Cut into 1-inch slices to make 12 rolls.
  12. Place in an 9″ x 13-inch baking dish coated with non-stick spray.
  13. Cover and let rise 20-30 minutes.
  14. Bake at 375°F for 20-25 minutes or until golden brown. Remove from dish. Cover with icing, if desired.

Icing:

  1. Add 2-3 cups powdered sugar to bag (or bowl). More powdered sugar adds thickness to the icing.
  2. Add vanilla and about 1/8 cup water.
  3. Close the bag and squeeze at the top to reduce air. Massage the bag until no powdered sugar is visible and an icing has formed. (About 2-4 minutes.) If using a bowl, carefully stir ingredients until well blended and thick. Add water a little at a time if mixture is too thick.
  4. After cinnamon rolls are completely cooled, cut a corner of the icing bag. Drizzle icing over cinnamon rolls. If using a bowl, scoop icing with a spoon and spread over rolls.

 

Makes 12 servings

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Spicy Lentil Stew

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Ingredients

  • 1 1/2 cups uncooked lentils, rinsed
  • 5 cups low-sodium broth
  • 2 garlic cloves, chopped (1 teaspoon minced or 1/2 teaspoon powder)
  • 1 cup chopped onion
  • 1 cup large carrot pieces
  • 1 cup chopped green pepper
  • 1 15-ounce can diced tomatoes
  • 1 medium sweet potato, peeled and cut into chunks
  • 1/4-1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon cumin
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Combine lentils, broth, and garlic in a large pot with a lid. Bring to a boil. Reduce heat, cover, and simmer 20 minutes. 
  3. Turn heat to medium. Add all remaining ingredients. Cook, uncovered, until carrot and sweet potatoes are tender, about 30 minutes.

Makes 6 servings

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Hard Boiled Eggs

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Ingredients

  • 6 eggs
  • Water
  • Pot with lid
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Add eggs to pot and add enough water to just cover the eggs.
  3. Turn burner on medium heat and cover pot with lid. Wait for water to boil rapidly.
  4. Remove pot from heat and let sit for 20 minutes.
  5. Carefully remove hot eggs and place them in a bowl of cold water.
  6. Store in the fridge for up to 7 days.

Makes 6 servings

Pancakes

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Ingredients

  • 2 1/2 cups CNP Master Mix
  • 1 1/2 cups low-fat milk
  • 1 egg, beaten
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Combine all ingredients, stirring just enough to moisten dry ingredients.
  3. Coat skillet, electric skillet, or griddle with nonstick spray.
  4. Drop batter by spoonfuls onto hot surface.
  5. Turn when bubbles appear on the surface of the pancakes. Cook until well browned on both sides.

Variations

  • Fruit Pancakes or Waffles: add small pieces of your favorite fruit to the batter. Try blueberries, shredded apples, or diced bananas. Fruit can also be added on top after cooking.
  • Pumpkin Pancakes or Waffles: add 1 cup of canned pumpkin, 1 tsp cinnamon, and 1/2 tsp ginger to the batter. If batter is too thick, add water or milk a little at a time.
  • Waffles: add 1 Tbsp canola oil to pancake mixture. Cook in preheated waffle iron. Makes 4 waffles.

Note: For a quick breakfast during the week, make or save extra pancakes or waffles, freeze them, then pop them in the microwave or toaster. 

Makes 4 servings

nutrition facts label

Strawberry Avocado Smoothie

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Ingredients

  • 2 1/2 avocados
  • 16 ounces strawberries
  • 16 ounces low-fat strawberry yogurt
  • 1 tray ice cubes
Directions
  1. Wash hands with warm, soapy water.
  2. Add all ingredients to a blender. Start with ice and yogurt for best results.
  3. Blend until smooth and creamy.

Makes 8 servings

 

How to safely cut an avocado:

  1. Wash and dry avocado.
  2. Cut length-wise through the skin, working around the seed.
  3. Pull the halves apart. Remove the seed with your fingers or a spoon, never a knife.
  4. Scoop out fruit with a large spoon.
nutrition food label
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