recipes

Videos 29 August 2019

Protein-Packed Peanut Butter Breakfast

(Family Features) Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with protein-packed dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

  • Butter
  • 2/3       cup creamy peanut butter, divided
  • 2          eggs
  • 1/2       cup granulated sugar
  • 2/3       cup milk
  • 1 1/2    teaspoons pure vanilla extract
  • 1/2       teaspoon salt
  • 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
  • 2/3       cup pure maple syrup
  • 1/3       cup crushed peanuts
  • powdered sugar, for garnish
  1. Heat oven to 350° F. Butter four 4-ounce ramekins.
  2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
  3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
  4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Source: Georgia Peanut Commission

Dessert 23 August 2019

Maya Gold Chocolate Mousse Cake

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Maya Gold Chocolate Mousse Cake

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 10

  •             Melted butter
  • 1          tablespoon ground almonds, plus extra for dusting pan
  • 2          bars (3 1/2 ounces each) Green & Black’s Dark 70% Cacao
  • 1          bar (3 1/2 ounces) Green & Black’s Maya Gold
  • 1 1/2    cups sugar
  • 1 1/4    sticks unsalted butter
  • 1          pinch sea salt
  • 5          large eggs
  • confectioners’ sugar or edible gold dust
  1. Heat oven to 350° F. Brush pan with melted butter and dust with ground almonds, shaking off excess.
  2. In top of double boiler over barely simmering water, melt chocolate bars, sugar, butter and sea salt. Remove from heat.
  3. Beat eggs with ground almonds and fold into chocolate mixture. Pour into 8- or 9-inch springform cake pan and bake 35-40 minutes.
  4. Remove sides of pan and leave cake on bottom part to cool. Using sifter, dust with confectioners’ sugar or brush with gold dust before serving.
Meal Ideas 23 August 2019

Friday Night is Pizza Night

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

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Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

  • 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
  • 1/4       cup cornmeal
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 3/4       teaspoon salt
  • 1          cup hot water (120-130 F)
  • 1          tablespoon olive oil

Sausage-Pepper Filling:

  • 1          package Jimmy Dean Fresh Sausage
  • 1 1/2    cups sliced bell pepper
  • 1          medium onion, sliced
  • 2          cloves garlic, minced
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin provolone cheese
  • olive oil
  • 1          teaspoon crushed red pepper (optional)
  1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
  4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
  5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
  6. Bake 20-25 minutes, or until done. Serve warm.

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My Own Pizza

Yield: 16 individual pizzas

Dough:

  • 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
  • 2          envelopes Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 2          cups hot water (120-130 F)
  • 1/4       cup olive oil
  • 1 1/2    cups prepared pizza sauce
  • 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
  • sliced olives
  • tomatoes
  • peppers
  • 1          cup shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin cheddar cheese
  1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
  4. Sprinkle with cheeses.
  5. Bake 20-25 minutes or until golden. Serve warm.

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Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1/2       cup shredded Wisconsin cheddar cheese
  • 1/2       cup shredded Wisconsin parmesan cheese
  • tomatoes (optional)
  • peppers (optional)
  • mushrooms (optional)
  • 1 1/4    cups prepared pizza sauce
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

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Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1          cup frozen hash brown potatoes, thawed
  • 1          small bell pepper, seeded and diced
  • 1          cup shredded Wisconsin sharp cheddar cheese
  • 2          eggs, beaten
  • 1          tablespoon milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          tablespoons shredded Wisconsin parmesan cheese
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
  6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
  7. Bake 25-30 minutes, or until eggs are set.
  8. Sprinkle with cheese and serve.

 

Photos courtesy of Getty Images

Videos 15 August 2019

Breakfast Sandwiches

If you need an on-the-go breakfast option, wake up your morning with bacon, eggs and a biscuit in these simple, tasty Breakfast Sandwiches.

Find more on-the-go recipe ideas at Culinary.net.

Watch video to see how to make this recipe!

Breakfast Sandwiches

  • 1          can (16 ounces) buttermilk biscuits
  • 1          package (12 ounces) bacon
  • 8          eggs
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  • 1          tablespoon butter
  • 1          green bell pepper, chopped
  • 1/2       onion, chopped
  • 5          slices cheese
  1. Heat oven to 350° F.
  2. Place biscuits on baking sheet. Bake 12-16 minutes, or until golden brown.
  3. Cut bacon slices in half. In skillet, cook bacon until crispy. Drain and set aside.
  4. In large bowl, whisk eggs, salt and pepper.
  5. In skillet, melt butter. Pour egg mixture into skillet. Add bell pepper and onion. Cook until eggs are thoroughly cooked but still moist, stirring occasionally. Add cheese over egg mixture and mix thoroughly until cheese is melted.
  6. Split warm biscuits. Spoon egg mixture over bottom of biscuit. Top mixture with two pieces bacon and add top half of biscuit.
Videos 24 July 2019

Spanish Potato and Onion Omelet

(Family Features) A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

  • 1          cup olive oil, divided
  • 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
  • salt, to taste
  • pepper, to taste
  • 2          medium onions, thinly sliced (2-2 1/2 cups)
  • 6          eggs
  • 4          ounces cured, cooked ham or prosciutto, diced
  1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
  2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
  3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
  4. Cook until golden brown on bottom.
  5. Slide omelet onto serving plate. Let cool. Cut into wedges.

Source: Culinary.net

Videos 13 May 2019

Baked Alaska

(Family Features) With its dramatic presentation, this freshly baked cake and ice cream-based dessert can impress guests at your next gathering. 

Find more dessert recipes perfect for entertaining at Culinary.net.

Watch video to see how to make this delicious recipe!

Baked Alaska

Recipe adapted from Milk Means More

  • 1/2       cup, plus 6 tablespoons, all-purpose flour
  • 6          tablespoons unsweetened cocoa powder
  • 1          cup, plus 2/3 cup, granulated sugar, divided
  • 1 1/2    teaspoons baking powder
  • 1/2       teaspoon baking soda
  • 1/4       teaspoon salt
  • 1/2       cup 2% milk
  • 1/4       cup canola oil
  • 2          eggs    
  • nonstick cooking spray
  • 1 1/2    quarts ice cream, any flavor
  • 3          large egg whites
  • 1/8       teaspoon cream of tartar
  • 1          teaspoon vanilla extract
  1. Heat oven to 350° F.
  2. In large bowl, whisk flour, cocoa powder, 1 cup sugar, baking powder, baking soda and salt. Make well in center of dry ingredients. Add milk, canola oil and eggs. Whisk until blended. Beat batter until smooth, about 3 minutes.
  3. Pour batter into 9-inch, round, greased cakepan. Bake 25-28 minutes. Cool completely on wire rack. Wrap in plastic wrap and freeze 1 hour.
  4. In glass bowl, spray with nonstick cooking spray. Layer inside of bowl with plastic wrap, draping some over edges of bowl.
  5. Scoop ice cream into bowl until full. Level ice cream. Place overhang of plastic wrap over ice cream. Freeze 2 hours.
  6. Unwrap cake and place on plate. Unwrap ice cream and place on top of cake. Wrap both together and freeze 2 hours.
  7. In medium bowl, beat egg whites and cream of tartar until frothy. Add remaining sugar and vanilla extract; beat mixture to form stiff peaks.
  8. Heat oven to 500° F.
  9. Unwrap stacked cake. Place on oven-safe plate. Spread meringue, creating swirl motions around cake. Bake 2-4 minutes until meringue peaks are brown and remaining meringue takes on dry appearance.
  10. Serve immediately or cover with plastic wrap and place in freezer.

Source: Culinary.net

Kids 12 April 2019

Easter Eggs to Dye For

(Family Features) Create custom Easter egg colors you won't find in a kit. Use this guide, along with food color, vinegar and hot water, to make more than 40 different colors. For more Easter egg dyeing tips and inspiration, visit McCormick.com.

Source: McCormick

Breakfast & Brunch 11 April 2019

Wake Up Dinner

(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.

Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at pacefoods.com.

Ham Spinach Fiesta Crêpes

Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes

  • 1 1/2 cups nonfat milk
  • 1 1/3 cups all-purpose flour
  • 3 eggs
  • 1 package (15 ounces) frozen chopped spinach, thawed and well drained
  • 1 jar (16 ounces) Pace salsa con queso
  • 8 slices (1 ounce each) smoked fully-cooked ham
  • 1 cup Pace Picante sauce
  • 4 ounces shredded Cheddar cheese (about 1 cup)
  1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
  2. Stir spinach and salsa con queso in a medium bowl.
  3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
  4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
  5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta Frittata

Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes

  • 7 eggs
  • 1/2 cup water
  • 1 cup cooked regular long-grain white rice
  • 3 ounces crumbled feta cheese (about 3/4 cup)
  • 2 ounces shredded Cheddar cheese (about 1/2 cup)
  • 1/2 cup Pace Picante sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon dried oregano leaves, crushed
  • 3 Italian plum tomatoes, sliced
  1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
  2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
  3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes

  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped Canadian bacon
  • 1 (12-inch) prepared pizza crust
  • 8 eggs, beaten
  • 1/4 teaspoon ground black pepper
  • 3/4 cup Pace Picante sauce
  • 2 ounces shredded Cheddar cheese (about 1/2 cup)
  • 2 tablespoons chopped fresh cilantro leaves
  1. Heat oven to 400°F.
  2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
  3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
  4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
  5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes

  • 1/2 pound bulk pork sausage
  • 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup Pace Picante sauce
  • 4 eggs
  • 3/4 cup milk
  1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
  2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
  3. Heat oven to 350°F. Uncover baking dish.
  4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Source: Pace Foods

Breakfast & Brunch 11 April 2019

Put Breakfast on the Table All Day Long

(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.

Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.

Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.

Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.

For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.

Bacon Doughnut Breakfast Sandwich

4 sandwiches

  • 4 slices Farmland Hickory Smoked Thick Cut Bacon
  • 1 teaspoon olive oil
  • 4 cups baby spinach (optional)
  • 1 tablespoon butter
  • 4 eggs
  • 4 glazed doughnuts
  • 4 slices real cheddar cheese
  1. Fry bacon for 10 minutes, until outside is crispy and brown.
  2. In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
  3. In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
  4. Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.

Bacon and Egg Breakfast Pizza

Makes 1 pizza

  • 1 package (16 ounces) Farmland Hickory Smoked Bacon
  • 1 can (10 ounces) refrigerated pizza crust dough
  • 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
  • 1/4 cup chopped green bell pepper
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Heat oven to 425° F.
  2. Cook bacon according to package directions; drain.
  3. Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
  4. Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
  5. Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.

Source: Farmland Foods

Breakfast & Brunch 10 April 2019

8 Breakfasts with Protein to Power Your Morning

(Family Features) Make it easy to stick to your resolutions by starting every morning with a breakfast with more protein. Did you know the average breakfast bowl or plate contains on average only 13 grams of protein, yet some nutrition experts recommend getting 20-30 grams at each meal?

Spreading out your protein throughout the day (rather than in one large amount) can help optimize how your body uses it. That means getting enough protein at breakfast! A breakfast with enough protein can help you feel fuller longer so you’re more likely to stick to your healthy eating routine. One easy way to get eight grams of high-quality protein is to add milk to your breakfast routine – whether in a cup, bowl and in your favorite recipe, an 8-ounce glass of milk contains 8 grams of high-quality protein!

Here are eight delicious breakfast ideas with protein to kick-start your new year.

Savory Oatmeal with Sunny Side Up Egg + Bacon

Make your oatmeal with milk instead of water to add milk’s high-quality protein to your morning meal. This twist also adds the classic combo of bacon and eggs to shake up your morning routine – serving up a total of 25 grams of protein.

Grab-and-Go Mini Breakfast Casseroles with Cheddar and Spinach

Need a quick breakfast for busy mornings? These grab-and-go mini casseroles have a few simple ingredients, like lowfat milk, spinach and cheddar cheese – with a ton of palate payoff. Pair two mini casseroles with a cup of milk for 24 grams of protein.

Apple-Cinnamon Whole-Grain Pancake Muffins

Try this yummy twist on your morning go-to pancakes filled with delicious apple slices and cinnamon and made with 100% whole-grain pancake batter. Pair with an 8-ounce glass of milk to add an extra 8 grams of protein to the meal, for a total of 13 grams.

Spinach Mushroom Breakfast Crepes 

These savory crepes made with milk and filled with veggies and Swiss cheese for a delicious way to kick-start your day with 23 grams of protein.

Skillet Eggs and Polenta 

Breakfast takes a flavorful twist in this recipe that uses traditional Italian flavors of polenta and marinara to create a delicious dish. Pair with a glass of milk for 25 grams of protein.

Creamy Green Goddess Smoothie 

Lowfat milk and avocados make this smoothie extra creamy for 7 grams of protein per serving, and it’s packed with spinach, pineapple and bananas so it’s a choice you can feel good about.

Nutty Blueberry Quinoa Oatmeal 

Spice up your morning meal by adding quinoa and blueberries. Pair this dish with a glass of milk for 21 grams of protein power to start your day!  

Chicken Sausage Scramble

Sweet potatoes, lowfat milk and chicken sausage combine in this tasty egg scramble to give you a protein boost to start your morning right. Add a cup of milk for 22 grams of protein.

For more recipes, visit MilkLife.com or check out Pinterest.

Source: Milk Life

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