Simply Filling and Core Recipes - CORE Breakfasts




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aghiowa
02-07-2005, 10:59 PM
Mine turned out very dry and not very sweet so if you're good at tinkering with recipes, you might be able to make something out of them. Of course, I omitted several ingredients from the original recipe (like blackstrap molasses and honey) which could possibly have something to do with how they turned out! And you can't taste even a hint of fruits in these muffins so I think if I do make them again I will add frozen blueberries or strawberries and at least another 1/2 cup of Splenda. On the plus side, they did stay with me for most of the morning and were a nice change from hot cereal and/or eggs.

Fruit Muffins

1 cup corn meal
1 cup oat bran
1 cup Wheatena (or wheat hot cereal)
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp allspice
1 cup crushed pineapple
1/3 cup unsweetened applesauce
1 cup FF milk
1 egg
1/2 cup Splenda

In large bowl, combine all dry ingredients. In a small bowl, stir together wet ingredients. Add wet to dry ingredients and stir just until blended. Fill 12 large greased muffin tins and bake at 375 degrees for 15 to 20 minutes or until done.
__________________
Deborah


aghiowa
02-08-2005, 09:55 AM
This is my absolute favorite way to eat pumpkin and/or squash. Great for dessert, breakfast, whatever. Is basically pumpkin pie without the crust - try it for Thanksgiving!

* Exported from MasterCook *

Crustless Pumpkin Pie

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pumpkin or squash -- cooked and pureed
2/3 cup Splenda (use a little more if you're using squash)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3 whole eggs
9 ounces fat free evaporated milk

Mix pumpkin/squash, Splenda, and spices.

Add eggs and beat lightly.

Carefully stir in milk thoroughly.

Bake at 350 for 50 minutes in a greased casserole dish.

aghiowa
02-08-2005, 09:55 AM
Banana Baked Oatmeal

2 cups oatmeal dry
1 1/2 tsp baking powder
1 cup skim milk
½ cup Egg Beaters
1/2 cup unsweetened applesauce
1/4 cups Splenda
2 medium bananas, mashed
1 Tbsp cinnamon
1 tsp vanilla

Mix dry ingredients, then mix in wet ingredients.
Pour into a sprayed 8” square pan.
Bake at 350 degrees for 45 min.
Cut into 6 pieces.
__________________
Spryng


aghiowa
02-08-2005, 09:56 AM
Oatmeal Core Muffins

--------------------------------------------------------------------------------

These recipes are all over the internet, hope they are new for you.
I included the points if your are FLEX

Baked Oatmeal @ 2 points each serving or Core

2 cup uncooked oatmeal = 8 points
1 1/2 tsp baking powder
1/2 tsp table salt
1 cup fat-free skim milk = 2 points
1/2 cup Egg Beaters = 2 points
1/2 cup unsweetened applesauce = 1 point
1/4 cup Splenda ( I added more- 1/2C)
1 tsp vanilla extract
1 tsp ground cinnamon ( I add more(at least 1T)or use apple pie spice)
Add banana or berries if you like,
my fellow WW girls add canned peaches!!

Preheat oven to 350* Combine wet ingredients and add dry ingredients.
Bake in sprayed 8" square pan for 35-45 minutes or in muffin tins for 20 minutes.
Keeps well in refrig. or freezer. It's good cold or warm.

aghiowa
02-08-2005, 09:57 AM
Breakfast Smoothie

1 c. plain, FF yogurt
1 c. frozen strawberries
1 frozen banana
1 can crushed pineapple, chilled

Put everything in a blender or smoothie maker. I added a little SF vanilla syrup. This makes a lot.
__________________
Sheila

aghiowa
02-08-2005, 09:57 AM
Apple Berry Mock-Cobbler
--------------------------------------------------------------------------------
2 apples, cored and diced (leave skin on)
1 or 1 1/2 c. frozen blackberries or berry melange (no sugar added)
3/4 c. steel cut oats
1/2 c. water
2 tsp. sunflower oil (or other Core healthy oil)
cooking spray

Spray a 9x9 or 9x11 baking dish. Place apples in dish. Add frozen berries. Sprinkle oats evenly over fruit. Drizzle with oil. Add water. Cover and bake at 400 for 20 min. Uncover and stir well to moisten the oats and blend all juices. Re-cover and continue baking until desired texture. The oats will form a yummy thick mixture with the juices from the fruit.

Serve with FF Cool Whip or use that frother!

aghiowa
02-08-2005, 01:29 PM
silverain....egg muffins,

quarter cup each of red pepper, green pepper, onion chopped and sauted in skillet until tender, let cool a bit, add 5 eggs, half cup ff cheese shredded, ( you can also add 2 pieces of turkey bacon cooked and crumbled but i did not have any so i just made veggie ones) so you mix all this together pour equally into a muffin pan (will make 6) bake at 350 for 20 minutes. wrap in saran wrap and put in fridge ... for breakfast i microwaved 2 for about 40-50 seconds...yummy and quick but not a typical 'muffin'

aghiowa
02-10-2005, 10:04 AM
Baked Oatmeal Pumpkin "Mush"

2 cups regular oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup FF milk
1/2 cup soy milk
Eggbeaters (equivalent to 2 eggs)
1 cup crushed pineapple
1/2 cup pumpkin
1/2 cup Splenda
1 tsp Cinnamon

Preheat oven to 350 degrees. Combine wet ingredients and add to dry ingredients and stir until well-mixed. Spray 8" square pan with Pam and add
mixture to pan. Bake for 45 minutes. Divide into 4 portions.

Deborah

aghiowa
02-19-2005, 07:43 PM
Breakfast Burrito

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned black beans -- rinsed and drained
1/3 cup chunky salsa
2 whole eggs -- slightly beaten
2 tablespoons skim milk
1/4 teaspoon black pepper
1/8 teaspoon salt
nonstick cooking spray
1 cup chopped tomato
1/2 cup fat-free shredded cheese
1/4 cup fat-free sour cream
4 teaspoons snipped fresh mint

In a small saucepan mash the beans slightly. Stir in salsa. Cook and stir over low heat till heated through. Remove from heat; cover and keep warm.

In a small bowl beat together eggs, milk, pepper, and salt. Coat a 10" nonstick omelet pan (or skillet with flared sides) with cooking spray. Heat over med heat till a drop of water sizzles.

For each egg "tortilla," pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1 1/2 to 2 min or till ligh brown on bottom (do not turn). Loosen edges with a spatula; carefully slide onto a serving plate, browned side down.

To assemble, spread the bean mixture onto egg tortillas just below centers. Top with tomato and half of the cheese. Fold each in half, then into quarters to form a burrito. Top with sour cream and remaining cheese; sprinkle with mint. If desired, serve with additional salsa.

Description:
"Try these zesty burritos for an exciting change of pace."

ellenuw
02-20-2005, 10:32 AM
Here is my basic Core Breakfast I eat most mornings.

1/4 c ff cottage cheese
1/4 c ff plain yogurt
1/4 c pureed pumkin
1/4 of a medium apple, chopped (right now I am using fuji)
cinnamon, nutmeg, ginger and splenda to taste

Mix together and serve. For crunch I sometimes add 1/4 c Uncle Sam Cereal for 1/2 point


For those who have busy mornings, I mix a big batch (except cereal) and store in fridge - mix well before scooping to a bowl. BTW - apples do not get brown and stay crunchy through the week. I usually eat 1/2 c before hitting the gym and 1/2 c when I get back.

1 32 oz carton ff cottage cheese
1 32 oz carton ff yogurt
1 29 oz can pureed pumkin
2 chopped apples

nicolee
02-23-2005, 02:23 PM
Mine turned out very dry and not very sweet so if you're good at tinkering with recipes, you might be able to make something out of them. Of course, I omitted several ingredients from the original recipe (like blackstrap molasses and honey) which could possibly have something to do with how they turned out! And you can't taste even a hint of fruits in these muffins so I think if I do make them again I will add frozen blueberries or strawberries and at least another 1/2 cup of Splenda. On the plus side, they did stay with me for most of the morning and were a nice change from hot cereal and/or eggs.

Fruit Muffins

1 cup corn meal
1 cup oat bran
1 cup Wheatena (or wheat hot cereal)
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp allspice
1 cup crushed pineapple
1/3 cup unsweetened applesauce
1 cup FF milk
1 egg
1/2 cup Splenda

In large bowl, combine all dry ingredients. In a small bowl, stir together wet ingredients. Add wet to dry ingredients and stir just until blended. Fill 12 large greased muffin tins and bake at 375 degrees for 15 to 20 minutes or until done.
__________________
Deborah


I made these according to the recipe the first time. Then I played with it a little and used 2 cups of crushed pineapple and 1 cup of splenda. I had to increase the cornmeal, wheatina, and oat bran by 1/4 cup to thicken it up. It made for very moist muffins and you can taste the fruit better. I want to try this with peaches or cranberries next. This has become my favorite snack on CORE because it's so filling!

aghiowa
03-01-2005, 01:17 PM
Egg and Potato Casserole

Description:
"You can make this broccoli-cheese casserole up to 24 hours in advance
to save time spent in the morning cooking breakfast."

NOTES : You will have to count points for the flour.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray
1 1/3 cups loose-pack frozen diced hash brown
potatoes with onion and peppers
2/3 cup loose-pack frozen cut broccoli or frozen
cut asparagus
1/4 cup Canadian bacon -- finely chopped
1/4 cup fat-free evaporated milk
4 teaspoons flour
1 1/3 cups eggs or egg beaters
1/3 cup fat-free shredded cheddar cheese
1/2 teaspoon dried basil -- crushed
1/4 teaspoon black pepper
1/8 teaspoon salt

Lightly coat four 10 ounce casseroles with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon. In a small bowl gradually stir milk into flour. Stir in eggs, half of the cheese, the basil, pepper and salt. Pour egg mixture over vegetables.

Bake in a 350 degree oven for 25-30 min or till a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 min before serving.

aghiowa
03-10-2005, 11:31 AM
Cheesy Grits and Sausage

Description:
"If the savory cheddar cheese, sausage, and jalapeno peppers in this
Southern breakfast favorite don't wake you up, nothing will!"

NOTES : Count points for the turkey sausage.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
1 cup quick-cooking grits
4 ounces uncooked turkey sausage -- cooked and drained
2 tablespoons sliced green onions
4 teaspoons fresh jalapeno pepper -- finely chopped and seeded
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1/4 cup fat-free shredded cheddar cheese

In a medium saucepan bring water to boiling. Slowly add grits, stirring constantly. Return to boiling; reduce heat. Cook and stir for 5-7 min or till water is absorbed and mixture is thickened.

Stir in the cooked turkey sausage, green onion, jalapeno pepper, garlic salt, and black pepper. Spoon into serving dishes. Sprinkle each serving with cheese.

aghiowa
03-13-2005, 12:17 PM
Cream of Wheat Pudding

Description:
"quick and easy, something sweet"

Serving Ideas : Can be served hot or cold, as a breakfast or dessert.

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup skim milk
3 tablespoons cream of wheat -- 3 minute kind
1 whole egg
1 splash vanilla
1 tablespoon sugar substitute -- Splenda

Spray saucepan with cooking spray; add milk and heat till just about boiling.

Be careful, as it will burn and stick to the bottom of the pan.

Add cream of wheat and stir with a whisk for about 2 min.

In a separate small bowl, combine egg, vanilla and Splenda.

Add egg mixture to the cream of wheat and cook 1 min longer or till thickened to your liking, and long enough for the egg to cook.

aghiowa
03-16-2005, 01:15 PM
Apple Butter

Serving Size : 7

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart unsweetened applesauce
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 packages Splenda -- optional

Combine all ingredients in a medium saucepan and simmer over low heat for 1 hour.

Description:
"Can be used as spread on many things"

aghiowa
03-28-2005, 05:07 PM
Fruity Oatmeal

Source: Better Homes and Gardens

http://www.bhg.com

Start to Finish: 15 minutes

Ingredients
2 cups water
1/4 teaspoon salt
1 cup rolled oats
1 cup chopped peeled peaches or chopped apple
1/4 cup raisins or snipped pitted whole dates{use fresh dates on CORE}
1/8 teaspoon ground cinnamon
1/2 cup fat-free milk

Directions
1. In a medium saucepan bring water and salt to boiling. Stir in oats, peaches or apple, raisins or dates, and cinnamon. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 2 minutes.
2. Divide oat mixture among 4 bowls. Pour 2 tablespoons milk over each serving. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 133, total fat: 1g, saturated fat: 0g, cholesterol: 0mg, sodium: 151mg, carbohydrate: 27g, protein: 5g

aghiowa
04-08-2005, 01:30 PM
Farmer's Breakfast

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup onion -- chopped
1/4 cup green pepper -- chopped
2 teaspoons olive oil
6 ounces lean ham -- cut in thin strips (or you could use Canadian bacon)
2 medium potatoes -- cooked, peeled and cubed (I'm using frozen hash browns, southern style)
3/4 teaspoon salt
6 eggs -- beaten

In skillet, cook onion and green pepper in oil till crisp-tender.

Add ham, potatoes, and 1/4 teaspoon salt; cook over medium heat for 10 minutes, stirring occasionally.

Combine eggs, 2 tablespoons water, remaining salt, and dash pepper; pour over ham mixture.

Cook over low heat, turning occasionally, till eggs are set.

Trim with parsley if desired.

aghiowa
04-08-2005, 05:11 PM
Cornmeal Pumpkin Muffins
Makes 1 dozen muffins

1/2 cup cooked, mashed fresh or canned pumpkin
½ cup egg substitute
1/4 cup plain nonfat yogurt
1 tbsp. oil or ¼ cup applesauce
1 1/4 cup yellow cornmeal
3/4 cup oatmeal
1/3 cup granulated Splenda
2 tsp baking powder
1/2 tsp salt

1. Preheat oven to 400 degrees. Lightly oil or spray 12 muffin tins.

2. In a large bowl, combine pumpkin, egg substitute, yogurt, water, and oil. In a separate bowl, combine all of the remaining dry ingredients.

3. Add this to the liquid ingredients stirring just to combine. (Do not over-stir or beat).

4. Spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.

aghiowa
04-14-2005, 09:51 AM
Rice Pudding

4 tbsp brown rice
2 1/2 cups ff milk ( you could use ff evaporated milk)
2 tbsp splenda
1 tsp cinnamon

Bake at 300c for 2-3 hours. Stir frequently only in the first hour.

I made this yesterday to make sure it would be ok with brown rice. My picky DH didn't notice the splenda or the brown rice. it didn't make as much as when I used white rice I may try 4 tbsp next time.

aghiowa
04-17-2005, 06:37 PM
Blueberry Corn Muffins

POINTS® value | 3
Servings | 6

All the ingts. are Core. Use your judgement about whether to consider this recipe Core or just count points. If you make these in regular sized muffin tins, it makes 12 muffins at 1.5 pts each.

Ingredients

1 cup uncooked cornmeal
1/4 cup McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 tsp baking powder
1/2 tsp baking soda
1 egg
4 Tbsp unsweetened applesauce
1 cup fat-free skim milk
1 Tbsp sunflower oil
1 1/2 cup blueberries

Instructions

Mix dry and wet ingredients seperately. Combine and fold in blueberries. Bake in jumbo muffin tins sprayed with Pam at 400 until light brown on top (about 15 minutes).

ontarget
05-15-2005, 09:04 PM
i got this off the net a few months ago. i don't remember who posted it, so i can't give credit. the first time i made these i made some changes. i tell about the changes in (). let me know if you make these and whether or not you like them. i am thinking about making them in the morning.


CORE PANCAKES

1/2 cup old-fashioned oatmeal
1/4 cup ff cottage cheese
2 eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 splenda packets (okay, i used a scant 1/4 cup granular splenda--and i added a few sprinkles of butter buds. the original recipe didn't call for butterbuds, so i'm guessing it would be all right without.)

place all ingredients into a food processor or blender and process until smooth.

mist a non-stick skillet (i used a waffle iron) with butter spray pam. (the original recipe called for olive oil, but i didn't want to do that. i think butter flavor is better for pancakes/waffles) add the batter and cook over medium till both sides are brown and the middle is firm.

i'm going to make these from now on using a pancake griddle.

serves 1 @ 5 pts if you're not doing CORE.

top with fresh or stewed fruit. OR--SMUCKER'S SF BREAKFAST SYRUP (it's core!!!!!)

Vickie
05-28-2005, 03:45 PM
Hasty Pudding

Can also be served as a dessert.

1/2 teaspoon salt
1/2 cup yellow cornmeal
4 medium bananas, sliced
1 Tablespoon plus 1 teaspoon light molasses or SF maple syrup for Core

In medium nonstick saucepan, combine 2 cups water and the salt; bring to a boil over high heat. In a small bowl, combine cornmeal and 1/2 cup cold water; gradually whisk into the boiling salted water until smooth. Reduce heat to medium; cook, stirring frequently, 2-3 minutes, until mixtures boils. Reduce heat to low; cover and cook, stirring occasionally, 10 minutes, until thick. Divide bananas evenly among 4 small bowls. Spoon 1/2 cup cornmeal pudding into each bowl; drizzle each with 1 teaspoon light molasses or SF syrup.

ontarget
05-30-2005, 06:39 PM
core granola

1 cup old fashioned oats
1 cup kasha
1/4 cup davinci maple pancake syrup (other syrups would prob work, too, but might have a few calories. dv has 0 calories)
1/2 cup splenda
about a tablespoon butterbuds
butter spray

preheat oven to 375*. stir all together in a big bowl. spray cookie sheet (i used the broiler pan) with butter flavored pam. spread mixture onto pan. bake for 21 minutes stirring every 7 minutes or so.

i'm going to have some of this with chocolate pudding in a few minutes.

ontarget
06-14-2005, 10:09 PM
i got this off the net tonight.

This is simple, delicious, and filling!

Cream of Wheat Pudding (Core)
POINTS® value | 4
Servings | 1

breakfast | This recipe is Core; only count points if on the Flex plan. It's breakfast or a dessert - you decide. Optional: top with fresh or thawed frozen fruit (no sugar) or chocolate/butterscotch chips (count WPA/APs). . . .

Ingredients

3 Tbsp Nabisco Cream Of Wheat, 2 1/2 Minute
1 cup fat-free skim milk
1 egg
1 packet McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 tsp vanilla extract


Instructions

1. Spray small saucepan with cooking spray, add milk and heat until just about boiling. Be careful as it will burn and stick to the bottom of the pan.
2. Add cream of wheat and stir with a whisk for about 2 minutes.
3. In a small separate bowl combine egg, vanilla, and splenda.
4. Stirring rapidly to avoid "scrambled egg effect," add the egg mixture to the cream of wheat and cook for 1 minute longer or until thickened to your liking, and long enough for the egg to cook.

Note: I use the long-cooking Cream Of Wheat...it turns out fine. I cook mine in the microwave...no problem~

ontarget
06-14-2005, 10:19 PM
got this off the net.

AFTER: Doreen's Core Biscuits
1 cup Old Fashioned Rolled Oats

1 cup Oat Bran

2 Tablespoons Baking Powder

¼ teaspoon salt (I used ¾ tsp the first time and it was entirely too salty)

½ cup Non Fat Plain yogurt (Will try with unsweetened applesauce next time– might be lighter/fluffier texture)

½ cups Non Fat Milk

Mix all ingredients together. Drop onto Pam sprayed baking sheet. Mini Ice Cream scoop works well.

Bake for 12-15 minutes at 450 degrees F.

ontarget
07-04-2005, 04:11 PM
just got this off the net:

Cornmeal Breakfast treat: from WAP Tips Board

1 c plain soy or skimmed milk
1/4 c cornmeal
1t splenda
(or multiples of this one serving)

in a saucepan and stir constantly with wooden spoon until fully cooked
remove from heat and beat in
1 t vanilla
1 egg

Now here's your choice.....
today I made pancakes from it in a non stick pan.....heaven...topped with fresh berries

OR

fold in the berries(handful) and pour into a Pam sprayed cassoulet pan...bake 350 30min....it puffs up into a big corn bread thing....Totally controls the bread craving

ontarget
08-14-2005, 11:19 PM
i got this off bcb tonight. it's a little different from the other pancake recipe i posted here.

COTTAGE CHEESE OATMEAL PANCAKES
This one is really delicious, especially with the addition of the recommended ingredients.

2-3 beaten eggs (I used 1 egg and 1/3 cup egg substitute)
1 cup cottage cheese
Honey or a couple of teaspoons of sugar, to taste (a banana will make it naturally sweeter) OR 2-3 packs Splenda (I used 6 packs of Splenda,I have a HUGE sweet tooth)
1 cup uncooked oatmeal
1 tsp of baking powder

When they were done I sprinkled cinnamon and splenda on top and let them sat on the plate in the oven while I cooked the rest

Optional, highly recommended ingredients:
banana
a sprinkle of cinnamon
a splash of vanilla

Grab your handy blender and dump the ingredients in, in the order they appear (otherwise the mixture will get all chunky). So, eggs in first, then start the blender. As it's blending, pour in the cottage cheese, then the banana if you're using it, then whatever sweeteners and spices you like, then the oatmeal. Once this is nicely blended, cook as you would pancakes, in a nonstick pan over medium-low heat. I love these plain or with fruit, but you can put syrup on them too, just like regular pancakes.
__________________

bloomedbud
08-16-2005, 07:55 PM
Here it is from WW Board

Core Pancakes
1/2 c. cream of wheat
1/4 c. ff milk
1 egg
1/4 tsp. baking powder
1 pkt. sweet n' low

Very filling and makes 2 good sized pancakes.
BLACKBERRY04

Oatmeal Pancakes
POINTS® value | 4
Servings | 1

Breakfast |

Ingredients
1/4 cup uncooked oatmeal
1/4 cup dry oat bran or cornmeal
1 T Splenda
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup plain fat-free yogurt
1 items egg white(s)

Add a little water to the batter if needed to thin, and cook like regular pancakes.

. . . . . . . . . .

:D

ontarget
08-16-2005, 08:14 PM
thank you, bud. i printed this out and will try it soon.

septembersgoal
12-03-2005, 08:40 PM
Blueberry Corn Muffins (CORE)

1 cup uncooked cornmeal
1/4 cup SPLENDA
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1 item egg
4 Tbsp unsweetened applesauce
1 cup fat-free skim milk
1 Tbsp canola oil
1 1/2 cup blueberries
Instructions
Mix dry and wet ingredients separately. Combine, and fold in blueberries. Bake in muffin tins (sprayed with cooking spray) at 400 degrees until lightly brown on top (about 15 minutes).

sauniemay
03-05-2006, 12:38 PM
This is delicious. I found a neat pan that has eight loaf shaped sections and it only took twenty minutes. I only use 1/4 cup brown sugar and 1/3 cup Splenda instead of white sugar.

2 cups quick oats -- or 2 1/4 cups old-fashioned oats, uncooked
1/3 cup granulated sugar
1/4 teaspoon salt (optional)
3 1/3 cups nonfat Oatmeal Creme Brulee

Serving Size : 8

3 1/3 cups milk [soymilk works well -- too]
2 eggs -- or 1/3 cup egg substitute, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Heat oven to 350 degrees. Spray 8-inch-square glass baking dish with cooking spray.

In large bowl, combine oats, granulated sugar and salt.

In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Removed from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Lucky13
03-13-2006, 10:17 AM
Blueberry Corn Muffins

POINTS® value | 3
Servings | 6

All the ingts. are Core. Use your judgement about whether to consider this recipe Core or just count points. If you make these in regular sized muffin tins, it makes 12 muffins at 1.5 pts each.

Ingredients

1 cup uncooked cornmeal
1/4 cup McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 tsp baking powder
1/2 tsp baking soda
1 egg
4 Tbsp unsweetened applesauce
1 cup fat-free skim milk
1 Tbsp sunflower oil
1 1/2 cup blueberries

Instructions

Mix dry and wet ingredients seperately. Combine and fold in blueberries. Bake in jumbo muffin tins sprayed with Pam at 400 until light brown on top (about 15 minutes).

I made these last night - they are pretty good! I used frozen blueberries so I think next time I would add a little more splenda b/c they are a little tart. Fresh blueberries would probably have been a little sweeter. I'd try it again!!

sauniemay
03-14-2006, 02:35 PM
OAT SCONES

Preheat oven to 350 degrees.

Heat 1 cup FF milk til scalded (with bubbles around the edge; I use my microwave).

Add 1 1/2 cups regular oatmeal (I use Snowqualmie oats) to the milk; stir; and let sit for a few minutes at least.

Spray an oven-proof large pie-pan (I use a 10") with non-stick oil (I use Mazola safflower/canola spray).

Add: 1/2 C. FF plain yogurt to the oat mixture, along with one egg, and 1/2 cup unsweetened applesauce (I use the pre-portioned little tubs).

In another container, mix:
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 packets of Splenda (or 1 TBS. pourable Splenda, or fructose which is Core)
1 tsp. cinammon
1 tsp. pumpkin pie spice
1 cup oat bran

When mixed, quickly stir the two together and pour into the pie pan (the dough will start to bubble and rise) and quickly put into the preheated oven.

Bake approximately 30 minutes, or until browned.

I used my eight section pan and did them for 20 minutes.

After removing from oven, let sit a few minutes and turn out onto a cooling rack. Let sit 5 minutes, then cut into 8ths.

These are substantial and delicious. Eat alone, like "scones" with milk or tea, or, toast/warm them and add warmed Cinammon Apples or warmed Pineapple Rings like "shortcake".

ontarget
04-10-2006, 07:02 PM
i got this forward today and thought i'd share. it looks neat to me and i'm going to give it a try. if any of you decide to try it, please let me know what you think.

"ZIPLOC OMELETS"

>>> >Have you ever heard of this? This works great! Good for when all your
>>> >family is together & no one has to wait for their special omelet). Have
>>> >guests write their name on a quart-size ziploc freezer bag with permanent
>>> >marker. It's also good for when you just don't want t! o clean up an
>>> >omelet skillet after breakfast!
>>> >
>>> >
>>> >Crack 2 eggs (lg or extra-lg) into the bag not more than 2) shake to
>>> >combine them.
>>> >
>>> >Put out a variety of ingredients such as: cheeses, onion, green pepper,
>>> >mushrooms, olives, tomato, salsa, etc.
>>> >
>>> >Each guest adds prepared ingredients of choice to their bag & shakes.

Make

>>> >sure to get the air out of the bag & zip it up.
>>> >
>>> >Place the bags into rolling, boiling water for exactly 13 minutes. You

can

>>> >usually cook 6-8 omelets in a large pot. For more, ! make another pot of
>>> >boiling water.
>>> >
>>> >Open the bags & the omelet will roll out easily. Be prepared for everyone
>>> >to be amazed.
>>> >
>>> >Nice to serve with fresh fruit & coffee cake; everyone gets involved in

the

>>> >process & a it's a great conversation.

sauniemay
05-30-2006, 07:46 PM
Ingredients
1/4 cup uncooked couscous
1 small apple peeled, cored and sliced
1 packet Splenda
1/8 tsp ground cinammon
1/2 cup fat-free evaporated milk

Instructions
Place all ingredients in a microwaveable container and loosely cover. Microwave on high for 2 minutes. Rmove, stir and microwave 30 seconds more.

I haven't tried this yet, but it sure sounds good.

aghiowa
06-06-2006, 06:27 PM
Banana Brown Rice Pudding

Recipe By : Weight Watchers Ultimate Flex & Core Cookbook
Serving Size : 1/3 cup (4 servings) 2 points per serving
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked brown rice
1 cup skim milk
1 pinch salt
1 ripe banana -- mashed
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon almond extract

Combine the rice, milk, and salt in a medium saucepan; bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until slightly thickened, about 15 min. Let the mixture cool to room temperature about 30 minutes.

Stir in the banana, vanilla, cinnamon, and almond extract.

This pudding is best served at room temperature. But if you wish to refrigerate it, do so for no longer than one day, and cover the surface directly with plastic wrap to prevent discoloration of the banana.


- - - - - - - - - - - - - - - - - - -

Per Serving: 106 Calories; 1g Fat; 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 69mg Sodium.

sunshinedaizy
06-27-2006, 11:24 AM
I started making this when I was doing another plan and found that it fits Core wonderfully.


Oatmeal Custard

Oatmeal, Plain (I usually use 1/2 cup Quaker Old Fashioned Oats to make 1 cup cooked)
2 egg whites
some Divinci Syrup (sugar free flavor of choice) use the amount you like.
Cinnamon (if desired)

Mix Water and Oatmeal microwave it 1 1/2 minutes until cooked.

While oats are cooking beat egg whites, cinnamon and syrup until frothy.
Blend Egg mixture into oatmeal cook another 1 1/2 minutes until eggs are cooked. I like to pour alittle more syrup over the top Or some sugar free honey.
Let cool and enjoy.

Use the amount of Syrup you like to make is as sweet as you like it. I like it sweeter. I use 2 or sometimes 3 tbsp.

It is good when you add fruit also. like Chopped Apples, diced Peaches or Strawberries in it also.

sauniemay
08-16-2006, 10:13 AM
I found this recipe and made it Core
Only thing is, I find the pancakes hard to flip...

1 egg
1 cup YoChee
2 T sf maple syrup
1/4 tsp salt
1/2 tsp vanilla extract (I used 1 tsp vanilla)
1/2 oat bran
1 tsp baking powder
1/4 tsp baking soda
1/2 cup blueberries

Beat the egg into the YoChee using a fork or wire whisk. Beat in the syrup, salt and vanilla until blended.
Sprinkle the oat bran, baking powder and baking soda evenly over the YoChee mixture and stir gently, just until the dry ingredients are completely moistened. Stir int the berries.

Drop the batter by heaping soupspoonfuls onto a hot oiled (used butter flavored Mazola) spray skillet or grill. Cook until nicely browned on the bottom. Turn and brown the other side.

blessedwithsarah
10-09-2006, 03:18 PM
I thought I found this recipe on Barbos, but when I went to copy it I could not locate it. It was pretty easy and very good :)

Breakfast Casserole Bake

1 pd lean ham or canadian bacon cubed
1 med onion
8 oz mushrooms
1 pepper
thawed frozen spinach or broccoli ( I used a combination of both)
(or use any combination of veggies you like)
12 eggs or substitute equivelant
1/2 c. evaporated skim milk
8 oz ff cheddar cheese

Spray a 13x9 pan with PAM, set oven to 350.
In a large saute pan coated with spray, cook chopped onion, peppers and mushrooms until soften. Add in broccoli or spinach to heat through. Set aside.

Layer ham in the bottom of the pan, top with veggie mixture and then top with cheese. Mix eggs and milk, pour over top of layers in the pan. Bake for 30 minutes or until done.

Enjoy!

ontarget
12-10-2006, 05:07 PM
i got this from dwlz. i'm posting it as it was typed there by a core member.

Fiber One Muffin

This recipe I got off the box of Fiber One... I will post it the way it is written then I will post in black what I did to make them

Yogurt Bran Muffins
1c Fiber One cereal
1 egg slightly beaten
1/2c vegetable oil (Canola Oil and only 1/4c)
2 6-8 oz containers of any flavor low fat yogurt (I used plain ff) I suppose you could flavor these more with SF syrups
1 1/2c flour
1/3c brown sugar (I used Brown sugar twin)
1 1/4tsp baking soda
1/2 tsp salt
1/2c blueberries or raspberries****

Heat oven to 400
Line muffin tins with paper
crush cereal
In a bowl mix egg, oil and yogurt. Stir in cereal and all other ingredients except the fruit. Stir til moistened. Gently stir in fruit. Divide into muffin tins 3/4full
Bake 18 minutes

Makes 12 muffins
The whole batter was 12 points with the flour. 1 point a muffin.

****Now, I made these twice and I did the following with the fruit: 1/4 cup frozen thawed blueberries, 1/4c strawberries and 1 mashed banana YUMMY

ontarget
12-10-2006, 05:22 PM
bcb

Fall Muffins

1/4 c. oatmeal
1 c. dry cream of wheat
2 or 3 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. shredded pear or granny smith apple
1 egg
1/2 c. Splenda
1 T. vanilla
1 c. skim milk
4 tsp. canola oil

Combine first ingredients up to the shredded pear/apple. Combine second part of ingredients. Stir together. Bake in 6 sprayed muffin tins for 40-45 minutes at 375. Before putting in the oven, sprinkle about 1/2 tsp. dry oats over each muffin.

ontarget
12-10-2006, 05:31 PM
bcb

GRANOLA

4 cups old-fashioned oats
1 cup NF dry milk powder
1/2 c. cream of wheat.

Mix together and add

2 Tablespoon canola oil
1 cup SF syrup, any flavor

Mix well, bake 250-300 degrees for 45-65 minutes, stirring every 15 minutes of so. Done when granola is cruchy and dry, but NOT BURNED!

Cool well. Divide into six one-cup serving portions. Each serving size is CORE, with one healthy oil for the day and half a dairy serving. Flexers: one serving size is 7 points.

pishpesh
12-17-2006, 02:42 PM
COTTAGE CHEESE OATMEAL PANCAKES
This one is really delicious, especially with the addition of the recommended ingredients.

2-3 beaten eggs (I used 1 egg and 1/3 cup egg substitute)
1 cup cottage cheese
Honey or a couple of teaspoons of sugar, to taste (a banana will make it naturally sweeter) OR 2-3 packs Splenda (I used 6 packs of Splenda,I have a HUGE sweet tooth)
1 cup uncooked oatmeal
1 tsp of baking powder

When they were done I sprinkled cinnamon and splenda on top and let them sat on the plate in the oven while I cooked the rest

Optional, highly recommended ingredients:
banana
a sprinkle of cinnamon
a splash of vanilla

Grab your handy blender and dump the ingredients in, in the order they appear (otherwise the mixture will get all chunky). So, eggs in first, then start the blender. As it's blending, pour in the cottage cheese, then the banana if you're using it, then whatever sweeteners and spices you like, then the oatmeal. Once this is nicely blended, cook as you would pancakes, in a nonstick pan over medium-low heat. I love these plain or with fruit, but you can put syrup on them too, just like regular pancakes.
__________________

I tried this today, served it with homemade applesauce. It's super - tastes like real pancakes - enough so that my husband and daughter wanted some too.

Vickie
08-22-2007, 10:28 AM
These are from BCB and they are outstanding. I confess to adding the walnuts. My rationale is that they are good for me! I would tweak the recipe a bit the next time I make them. I froze a dozen. They were still great after being frozen.

Banana Walnut (or nor Walnut) Muffins

Ingredients

3 1/2 cups uncooked oatmeal
1 1/2 cups uncooked Cream Of Wheat (I used Farina)
1/2 cup unsweetened applesauce
2 cups fat-free skim milk
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup SPLENDA No Calorie Sweetener
2 1/4 cups of mashed ripe bananas (about 4 really big ones)
1/4 cup walnuts makes these muffins core plus and 1 point a piece


Instructions

Mix all ingredients and spoon into sprayed muffin pans. You can mound them up over the top of the pan because they do not rise. Cook at 350 degrees for 20 minutes. Yield 24 muffins.

ontarget
08-23-2007, 09:36 PM
Vickie, thank you for posting. These look awesome!!!

lmills730
09-29-2007, 11:18 AM
pishpesh...THANKYOU! I made the cottage cheese pancakes this morning and they are UNBELIEVABLE. I added the cinnamon, vanilla, and banana like you suggested...i like to cut down on my artificial sweetener intake so i added a tablespoon of honey instead of the splenda packets, and then i dropped fresh blueberries into them as they were cooking....seriously, delicious, taste just like regular pancakes. My boyfriend (the chef who can eat junk food and lose weight at the same time) even wanted second helpings :)

ontarget
01-20-2008, 08:17 PM
We got this recipe at WW last week. I made it and it's awesome!!!! I took the leftovers and baked them like cookies. Not quite cookie/like but good. Next time I make this recipe, I'm going to see if I can cook just 1/3 of it. Our WW leader said she refrigerates her lo's and adds milk to them when she reheats them. I'm thinking Curtis and I would be much better off if I made 2 servings and not the full 6.

Like I said, "This is awesome!" I hope you make it and enjoy it as much as we did. I'm making it again later this week (but 1/3 the recipe).

CROCKPOT STEEL CUT OATS

1 CUP STEEL CUT OATS
4 CUPS WATER
1 CUP FF MILK
1 & 1/2 CUP DRIED FRUIT (I USED GOLDEN RAISINS)
Spray slow cooker with butter-flavored Pam. Add all ingredients and cook on low 6 hours or overnight.

Makes 6 servings
4pts per serving (If you use dried golden raisins.)

or
Core + points for dried fruit.

RolyPolyPolly
03-30-2008, 12:29 PM
This is not so much a recipe, as it is a shake and a smidge. Basically just eyeball it, when it looks and smells right to you, that's it.

Plain oatmeal cooked with: water (measurements on the box), vanilla extract, cinnamon, Molly McButter and Splenda.
I made this today for breakfast and was so excited about it!
You really ought to try it!

ontarget
04-26-2008, 07:37 PM
Got this today off BCB.

Core "Bread Pudding"

1 egg
1/4 cup FF cottage cheese
2 squirts Torani SF Vanilla syrup (I haven't tried DaVinci, but this is similar)

I combined all 3 ingredients in my Magic Bullet and poured the mixture into a little Pyrex dish (I think it holds about 1/2 cup). Baked at 350 for 45 minutes.

The end result is about the same flavor and consistency as bread pudding. Only lightly sweet & vanilla which is the way I prefer it. You may want to adjust the sweetener to suit your own taste.

Delish enough to serve for brunch along with some fresh fruit.

Vickie
06-21-2008, 10:38 AM
Don't these sound wonderful for a portable breakfast or snack? I'll be eating them since I love blueberries. I also thought of all of you who are always looking to carry things with you places. It's from Carol on the Barbos site.

I made some more tweaks and notes.

CORE-IFFIC BLUEBERRY MUFFINS

1 cup cornmeal
1/2 cup Cream of Wheat, uncooked
1 cup fat free sour cream
1/2 cup unsweetened applesauce
1 tsp baking powder
1/2 tsp salt
1/3 cup splenda {Carol used 1/2 cup Splenda} Vickie is using one cup next time
1 teaspoon vanilla (Vickie is adding)
2 tsp olive oil (Vickie used canola oil....don't like the idea of olive oil flavor in my muffins)
2 eggs
1/2 cup skim milk
1 cup fresh blueberries-optional..Carol

Mix everything together & pour into a Pam sprayed 8x8 inch pan or 8 muffins tins.
Bake at 400° for 35 minutes.{I baked at 375° for 28 minutes because my teflon mini loaf pans sometimes burn..Carol}

Vickie used a 12 cup standard size muffin pan. I got 12 muffins filled to the top. Next time I'd bake them at 400 degrees for 30 minutes. I did 375 for 30 minutes and they were baked but not enough for me. There was no brown and I even used the bakers secret pans that normally brown things.

twestra
06-22-2008, 10:31 PM
HAM QUICHE WITH HASH BROWN CRUST

CRUST:

3 cup frozen hash brown potatoes, defrosted and patted dry-NO added fat
1/4 cup chopped onion
salt & pepper to taste
1 egg, beaten or 2 egg whites
non-stick cooking spray

FILLING:

3/4 cup diced lean ham or Canadian bacon
1 cup grated Swiss cheese, fat free or reduced fat-count 1 Pt per slice if using.
1/2 cup ff grated cheddar
1 cup skim milk
4 eggs or egg substitute
2 tsp prepared mustard
1/4 tsp pepper & 1/4 tsp. salt
Paprika for garnish

Directions:

CRUST: Preheat oven to 400ºF. In a small bowl, combine potatoes, onion, and salt & pepper. Fold in 1 beaten egg.
Spray 9-inch pie plate with non-stick cooking spray.
Pat potato mixture evenly into prepared pie plate to form a crust, building up sides to rim.

Bake in preheated oven for 25 to 30 minutes or until crust is golden brown

FILLING:
In layers, sprinkle ham,minced onion and cheese evenly over crust.

In a small bowl, combine milk,eggs, mustard, salt & pepper; mix well. Pour over ingredients in crust.Lightly sprinkle on the paprika.

Bake in a preheated 350ºF oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting.

Serves: 6
For the ff swiss, the only thing I could find was the kraft ff swiss slices, like the american cheese comes in. I just took about 6? slices, and chopped it up(whatever it took to make it 1 cup).
Also, since the swiss melts so well, I cooked it longer thinking the egg wasn't done, but it was the melted cheese. You really do have to let it set for a good five minutes before cutting and serving.

blessedwithsarah
01-29-2011, 10:09 AM
Cut up 2 slices lite wheat bread into cubes
Slice up one banana
Mix these in a small casserole dish that is sprayed with butter PAM.
Mix up 2 eggs or 1/2 cup egg beaters, add 1/4 cup ff milk.
Mix in splenda and cinnamon to the egg mixture.
Pour the egg mixture over the bread and bananas.

Cover with foil. Bake 375 for 10-20 minutes until the "custard" is set.

Very good - next time I may try blueberries.

Made this way it fits the SFT. Enjoy!