With a healthy breakfast in you, beat your hectic day with a good blow.
Greek Yogurt Pancakes
The perfect hybrid of flapjacks and crepes, these protein-packed pancakes are low in calories and fat. The blueberry-peach sauce is made without any added sugar, relying for sweetness on the natural sugars from the fruit and pineapple juice.
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 servings (about 16 pancakes)
Level: Easy
Ingredients
6-ounce can unsweetened pineapple juice
1 cup frozen wild blueberries
1 large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced
2 cups 2-percent Greek yogurt
4 large eggs
2 tablespoons light brown sugar
1 teaspoon finely grated lemon zest
1/2 cup all-purpose flour
1 1/2 teaspoons baking soda
Kosher salt
Cooking spray
Directions
Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.
Meanwhile, whisk the yogurt, eggs, sugar, and zest in a large bowl until combined. Mix together the flour, baking soda, and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.
Chile Cheese Casserole
This breakfast dish was inspired by the Mexican dish chilaquiles. Using baked tortilla chips, a mixture of eggs and egg whites, and just a bit of sharp cheddar and pepper Jack keeps the fat low and the flavor high
Total: 1 hr 5 min
Prep: 25 min
Inactive: 10 min
Cook: 30 min
Yield: 6 servings
Level: Easy
Ingredients
Nonstick cooking spray
4 cups baked tortilla chips, 2 1/2 ounces
6 egg whites
4 large eggs
1/4 cup skim milk
3/4 teaspoon ancho chili powder
1/8 teaspoon freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional
Directions
Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.
READ ALSO: Face your hectic day with a healthy breakfast
Hash Browns, Made Over
Make light-yet-crispy hash browns using just a tablespoon of oil and a nonstick pan.
Total: 28 min
Prep: 8 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
2 medium Yukon gold potatoes (about 10 ounces), scrubbed
1 large parsnip, (about 5 ounces)
2 scallions (white and green), chopped
2 tablespoons minced flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Directions
Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.
Post Your Comments