This page has been archived.

Recipes

Breakfast

Applesauce Pancakes
Cinnamon-Sprinkled French Toast
Fruity Granola Yogurt Parfait
Huevos Con Turkey Sausage
Oven-Baked Pancakes
Whole Wheat Pancakes
Three-Grain Pancakes
Springtime Cereal
Zucchini Breakfast Bread




Applesauce Pancakes

1¼ cups milk, low-fat
recipe line 2 large fresh eggs, beaten or ½ cup whole frozen eggs (4), thawed
recipe line ¼ cup vegetable oil (2 Tbsp)
recipe line 2 cups canned applesauce (1 lb 2 oz)
recipe line 3 cups all-purpose flour (15 oz)
recipe line 2 Tbsp baking powder
recipe line 1 tsp salt
recipe line ¼ cup sugar
recipe line ¼ tsp ground cinnamon


1. In a mixing bowl, use the paddle attachment on low speed to combine milk, eggs, oil, and applesauce. Mix for 1 minute until blended.
2. Sift in flour, baking powder, salt, sugar, and cinnamon. Using the whip attachment on low speed, mix batter for 15 seconds until combined. Scrape down the sides of the bowl. Increase speed to medium and mix for 1 minute.
3. Portion batter with level No. 20 scoop (3⅓ Tbsp) onto griddle, which has been heated to 375° F. (If desired, lightly oil griddle surface.)
4. Cook until surface of pancake is covered with bubbles and bottom side is lightly browned, about 2 minutes. Turn and cook until lightly browned on other side, about 1 minute.

image placeholder
image placeholder
Yield: 25 servings: 3 lb 1 oz
Serving size: 1 piece provides the equivalent of 1 piece of bread

Each serving provides:
Calories: 121
Protein: 3 g
Carbohydrate: 19 g

Total fat: 4 g
Saturated fat: 0.7 g
Cholesterol: 20 mg
Vitamin A: 16 RE/60 IU
Vitamin C: 0 mg
Iron: 1 mg
Calcium: 86 mg
Sodium: 0 mg
Fiber: 1 g

image placeholder
image placeholder


BACK TO TOP





Cinnamon-Sprinkled French Toast

2 large eggs
recipe line 2 Tbsp milk, fat-free
recipe line ½ tsp ground cinnamon, or to taste
recipe line 2 slices whole wheat bread
recipe line 1 tsp soft (tub) margarine
recipe line 4 tsp light pancake syrup


Kids: Crack two eggs into flat-bottomed bowl. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture in bowl, wetting both sides. Re-dip, if necessary, until all the egg mixture is absorbed into the bread.
Adults: Meanwhile, heat large, non-stick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook for 2½-3 minutes per side, or until both sides are golden brown.
Kids: Drizzle with syrup. Serve when warm.

image placeholder
image placeholder
Yield: 2 servings
Serving size: 1 slice

Each serving provides:
Calories: 190
Carbohydrate: 19 g
Protein:10 g
Total fat: 8 g

Saturated fat: 3 g
Cholesterol: 215 mg
Fiber: 2 g
Sodium: 250 mg
Vitamin A: 8%
Vitamin C: 0%
Calcium: 8%
Iron:10%

image placeholder
image placeholder


BACK TO TOP





Fruity Granola Yogurt Parfait
Did you know? Commercially available granola is often toasted with oil and honey, making it high in calories. So, it’s important to choose low-fat granola, when available.

½ cup granola, low-fat
recipe line ¾ cup (6-oz container) vanilla or plain yogurt, low-fat
recipe line ½ cup fresh blueberries, raspberries, or sliced strawberries or bananas (use frozen fruit if fresh isn’t available)


Adults: Measure out all ingredients to be used. Provide stemware or clear drinking glass or bowl.
Kids: Layer ingredients any which way you want in a glass, such as half of granola, yogurt, and fruit, then repeat. Eat with a long spoon.

image placeholder
image placeholder
Yield: 1 serving
Serving size: 1¾ cups

Each serving provides:
Calories: 410
Carbohydrate: 76 g
Protein: 15 g
Total fat: 6 g

Saturated fat: 2.5 g
Cholesterol: 10 mg
Fiber: 5 g
Sodium: 180 mg
Vitamin A: 25%
Vitamin C: 20%
Calcium: 35%
Iron: 10%

image placeholder
image placeholder


BACK TO TOP





Huevos Con Turkey Sausage

2 tsp vegetable oil
recipe line 1 small (or ½ large) white onion, chopped
recipe line 1 large tomato, chopped
recipe line ½ lb turkey sausage (preferably hot Italian), squeezed from the skin
recipe line 4 large eggs
recipe line ¼ tsp salt, or to taste
recipe line 4 small (6-inch) corn or flour tortillas, warm
recipe line 1 Tbsp chopped fresh cilantro or parsley (optional)


Adults: Heat oil in large skillet over medium-high heat. Add onion and tomato. Sauté while stirring for 1 minute.
Kids: Toss in the turkey sausage. Stir frequently for 10 minutes while breaking apart sausage as you stir.
Kids and Adults: Add eggs and stir (scramble) for 1 additional minute, or until eggs are fully cooked. Sprinkle with salt.
Kids: Serve about ⅔-cup scoop of the Huevos Con Turkey Sausage on top of each corn tortilla.

image placeholder
image placeholder
Yield: 4 servings
Serving size:
1 topped tortilla

Each serving provides:
Calories: 280
Carbohydrate: 19 g
Protein: 17 g
Total fat: 15 g

Saturated fat: 4 g
Cholesterol: 260 mg
Fiber: 2 g
Sodium: 590 mg
Vitamin A: 15%
Vitamin C: 15%
Calcium: 6%
Iron: 10%

image placeholder
image placeholder


BACK TO TOP





Oven-Baked Pancakes
Special tip: For best results, after pouring the batter in the pan, spray the top with vegetable oil to obtain a golden brown color.

3 cups all-purpose flour (15 oz)
recipe line 2 Tbsp baking powder
recipe line ¼ cup sugar
recipe line 2 tsp salt
recipe line 2 large fresh eggs or ½ cup whole frozen eggs (4), thawed
recipe line ¼ cup vegetable oil
recipe line 3 cups milk, low-fat


1. In a mixing bowl, use the whip attachment on low speed to combine all ingredients for 30 seconds. Scrape the sides of the bowl and mix on medium speed for 1 minute, until batter is smooth.
2. Pour 1 quart 1 cup (2 lb 15 oz) of batter into each lightly greased half-sheet pan (18 inches by 13 inches by 1 inch).
3. To Bake: Conventional Oven: 450° F, 10 minutes Convection Oven: 400° F, 8 minutes Bake until golden brown.
4. Cut each pan into 25 pieces (5 inches by 5 inches).

image placeholder
image placeholder
Yield: 25 servings: 2 lb 9 oz
Serving size: 1 piece
provides the equivalent of
1 slice of bread

Each serving provides:
Calories: 110
Protein: 3 g
Carbohydrate: 17 g

Total fat: 3.1 g
Saturated fat: 0.7 g
Cholesterol: 20 mg
Vitamin A: 26 RE/89 IU
Vitamin C: 0 mg
Iron: 1 mg
Calcium: 106 mg
Sodium: 324 mg
Fiber: 0 g

image placeholder
image placeholder


Variations of Oven-Baked Pancakes

Whole Wheat Pancakes

In Step 1, instead of using 15 oz of all-purpose flour, substitute a mixture of 7 oz (1½ cups) of whole wheat flour and 7 oz (1½ cups) of all-purpose flour. Continue with Steps 1, 2, 3, and 4 as directed.

Three-Grain Pancakes

In Step 1, in place of all-purpose flour, substitute a mixture of 5 oz (1 cup) buckwheat flour, 5 oz (1 cup) enriched bran flour, and 5 oz (1 cup) whole wheat flour. Continue with Steps 1, 2, 3, and 4 as directed.


BACK TO TOP





Springtime Cereal
This recipe provides 1.5 fruit and vegetable servings per person.

¾ cup wheat and barley nugget cereal
recipe line ¼ cup 100% bran cereal
recipe line 2 tsp toasted sunflower seeds
recipe line 2 tsp toasted almonds, sliced
recipe line 1 Tbsp raisins
recipe line ½ cup bananas, sliced
recipe line 1 cup strawberries, sliced
recipe line 1 cup raspberry or strawberry yogurt, low-fat


1. Mix the wheat and barley nugget cereal, bran cereal, sunflower seeds, and almonds in a medium bowl. Add the raisins, the bananas, and halve the strawberries. Gently stir in the yogurt and divide between two bowls. Scatter the remaining strawberries over the top and enjoy!

image placeholder
image placeholder
Serves: 2 people
Nutrition:
Per serving with low-fat
yogurt: 352 calories
Fat: 6 g
Saturated fat: 1 g
Carbohydrate: 69 g
Sodium: 272 mg
Fiber: 8 g

Per serving with light
yogurt (sugar substitute):
268 calories
Fat: 5 g
Saturated fat: 0 g
Carbohydrate: 53 g
Sodium: 263 mg
Fiber: 9 g

image placeholder
image placeholder


BACK TO TOP





Zucchini Breakfast Bread
Did you know? If you don’t have 3 cups of self-rising flour, you can use 3 cups of all-purpose flour + 4 teaspoons baking powder + ¼ teaspoon salt.

3 large eggs, beaten
recipe line 1¾ cups sugar
recipe line ½ cup vegetable oil
recipe line ½ cup cinnamon applesauce
recipe line 1 Tbsp vanilla extract
recipe line 2 cups zucchini, shredded or grated
recipe line 3 cups self-rising flour
recipe line ½ cup walnuts or pecans, chopped


Adults: Preheat the oven to 350° F.
Kids: Spray a non-stick 9- by 5-inch loaf pan with cooking spray.
Adults: In a large bowl, whisk together the beaten eggs, sugar, oil, applesauce, and vanilla.
Kids: Dump in the zucchini. Stir with a large spoon. Sprinkle in flour. Stir well.
Kids and Adults: Pour batter in the loaf pan. Sprinkle nuts over the batter. Bake for 1 hour, or until a toothpick comes out clean. Cool for 15 minutes on a cooling rack.
Adults: Loosen bread from the sides and remove the bread to cool completely on the rack. Once cool, slice and serve. (Hint: The bread slices even better when partially frozen.) Store individually wrapped leftovers in the freezer.

image placeholder
image placeholder
Yield: 14 servings
Serving size: 1 slice

Each serving provides:
Calories: 320
Carbohydrate: 48 g
Protein: 5 g
Total fat: 12 g

Saturated fat: 2 g
Cholesterol: 45 mg
Fiber: 1 g
Sodium: 360 mg
Vitamin A: 2%
Vitamin C: 4%
Calcium: 10%
Iron: 10%

image placeholder
image placeholder


BACK TO TOP





Bread Recipes >



Graphic page footer image