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
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.
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.
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.
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 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!!!!!)
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.
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.
Last edited by notnew2this; 06-14-2005 at 07:10 PM.
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~
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
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.
__________________
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).
