Category: Brekkie

from: Dannon Kitchen

Ingredients
1 cup Dannon® All Natural Plain Yogurt
1/2 cucumber, peeled, seeded and diced fine (about 1/4 cup)
1 sprig mint, chopped (about 1 Tbsp.)
3 sprigs cilantro, chopped (about 2 Tbsp.)
1 tsp. freshly ground black pepper
2 Tbsp. bread crumbs
1/4 tsp. cayenne pepper
2 tsp. ground coriander
1 tsp. ancho chile powder
2 tsp. freshly ground black pepper
1 tsp. kosher or sea salt
2 tsp. brown sugar
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. butter
1 lb skinless tilapia fillets (4 pieces), or farm-raised striped bass fillets with skin
4 sprigs cilantro, for garnish
4 wedges of lime

Directions
In a bowl, combine Dannon All Natural Plain Yogurt, cucumber, mint, cilantro and pepper. Chill sauce in refrigerator.

Combine pepper through minced garlic for the blackening mixture. Set aside.

Pat fish dry. Slather with Blackening Mixture.

Heat 1 Tbsp. butter in a 12-inch cast-iron skillet or other nonstick skillet over moderately high heat until just melted. Sauté 2 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté rest of fish in remaining butter, in same manner.

Serve each piece of fish with a dollop of yogurt sauce and a sprig of cilantro, with a lime wedge.

Offer remaining yogurt sauce in a bowl on the table.

Nutritional Info (1/4 recipe(
Calories: 290; Fat: 15g; Saturated Fat: 5g; Cholesterol: 75 mg; Carbs: 27g; Protein: 27g; Calcium: 140mg;

from: ???

Ingredients
3 tablespoons olive oil, plus more for baking sheet
2 ears fresh corn, kernels shaved from the cob
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon coarse salt

Directions
Preheat oven to 450°. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.

Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.

Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.

from: ????

Ingredients
1/4 cup olive oil
1 teaspoon chili powder
Pinch cayenne pepper
12 small flour tortillas
1 1/2 teaspoons coarse salt

Directions
Preheat oven to 350°. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.

Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.

from: DominoMagazine.com

Ingredients
Cupcakes
3 cups all-purpose flour
1 Tbsp., plus 1 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
3 cup sugar
1 15 oz. can pumpkin puree
4 large eggs
1 cup vegetable oil
3/4 cup orange juice

Frosting
4 oz. unsalted butter at room temperature
8 oz. Philadelphia cream cheese at room temperature
1 Tbsp. pure Madagascar bourbon vanilla (we use and recommend Nielsen-Massey)
5 cups sifted confectioners' sugar

Directions

Preheat oven to 350. Line muffin pans with liners or spray with baking spray. Sift together flour, spice, baking soda and salt.

In a large bowl, combine sugar, pumpkin and eggs, and whisk until smooth. Whisk in oil and orange juice until batter is smooth.

Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated. Do not overmix.

Bake 20-25 minutes.

Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes. Frost cupcakes with cream cheese frosting.

from: DominoMagazine.com

Ingredients
2 1/3 cup pastry flour
1 cup dairy-free margarine or shortening (nut oil-free)
1 tsp. baking soda
1/2 tsp. baking powder
1 cup granulated sugar
1 cup brown sugar (firmly packed)
2 egg equivalent of egg substitute of your choice
1 1/2 tsp. maple syrup
1 cup quick oats (uncooked)
1 cup old-fashioned oats (uncooked)
1 cup semisweet chocolate chips (dairy-free/nut-free)
1 cup miniature marshmallows

Directions
Preheat oven to 350. Line cookie sheets with parchment paper.

Combine flour, shortening, baking soda and baking powder in bowl. Mix well in an electric mixer at low speed. Mix in granulated sugar, brown sugar, egg substitute, and maple syrup. Add quick and old-fashioned oats, mixing until well incorporated. Stir in chocolate chips and marshmallows with spoon.

Form dough into 2″ balls (a small ice-cream scoop works well for this). Place cookie-dough balls 2″ apart on parchment lined baking sheet, and flatten slightly.

Bake for 10-11 minutes, or until golden brown. Be careful not to overbake. Cool for 2 minutes on baking sheet. Remove cookies to cooling rack.

from: DominoMagazine.com

Ingredients
no-stick cooking spray
12 eggs
12 slices Canadian bacon
6 English muffins, split
6 tablespoons butter, softened
bennie sauce (see recipe below)
snipped chives, for garnish
silicone muffin trays

Bennie Sauce
1/2 cup mayonnaise
2 tbsp. Dijon mustard
1 tsp. cayenne pepper
1 tsp. lemon juice, freshly squeezed

Directions
Preheat oven to 375°. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup. Cover each egg with a slice of Canadian bacon.

Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.

Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove. Top each egg with a spoonful of Bennie sauce. Sprinkle with chives.

from: Cooking Light, January 2006

Ingredients
Salsa:
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Directions
Preheat broiler.
To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Nutritional Info (1 tostada(
CALORIES 410(32% from fat); FAT 14.4g (sat 5.9g,mono 5.9g,poly 1.4g); PROTEIN 25.3g; CHOLESTEROL 49mg; CALCIUM 264mg; SODIUM 858mg; FIBER 7.2g; IRON 3.7mg; CARBOHYDRATE 47.7g

from: Cooking Light, September 2002

Ingredients
3/4 cup coarsely chopped onion
1 teaspoon coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
Dash of ground nutmeg
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray

Directions
Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.
Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Prepare grill or broiler.
Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.

Nutritional Info (1 chicken breast half(
CALORIES 146(12% from fat); FAT 1.9g (sat 0.6g,mono 0.4g,poly 0.4g); PROTEIN 27.4g; CHOLESTEROL 67mg; CALCIUM 50mg; SODIUM 234mg; FIBER 0.7g; IRON 1.1mg; CARBOHYDRATE 3.4g

from: Cooking Light, July 1999

Ingredients
3/4 cup packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup toffee bits (such as Skor) (about 4 ounces)
1 cup pineapple juice
6 Red Delicious apples, each cored and cut into 8 wedges
6 Granny Smith apples, each cored and cut into 8 wedges

Directions
Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add toffee bits, and mix well. Cover and chill.
Combine juice and apples in a bowl; toss well. Drain apples; serve with dip.

Nutritional Info (1 tablespoon dip and 3 apple wedges(
CALORIES 92(28% from fat); FAT 2.9g (sat 1.8g,mono 0.8g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 8mg; CALCIUM 13mg; SODIUM 51mg; FIBER 1.4g; IRON 0.2mg; CARBOHYDRATE 16.9g

from: Cooking Light, May 2004

Ingredients
Shrimp cakes:
3/4 teaspoon curry powder
1 cup panko (Japanese breadcrumbs)
2 tablespoons flaked sweetened coconut
2 tablespoons finely chopped fresh cilantro
2 tablespoons minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons light coconut milk
2 teaspoons minced seeded serrano chile
1 teaspoon low-sodium soy sauce
1/4 teaspoon salt
12 ounces medium shrimp, peeled, deveined, and chopped
1 large egg
1 garlic clove, minced
Cooking spray

Sauce:
1 cup diced peeled papaya
1/4 cup water
1/4 cup fresh lime juice
2 teaspoons sugar

Remaining ingredients:
4 cups gourmet salad greens
2 teaspoons sesame seeds, toasted

Directions
To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.
To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds. Serve immediately.

Nutritional Info (1/4 recipe(
CALORIES 256(20% from fat); FAT 5.7g (sat 1.9g,mono 1.1g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 182mg; CALCIUM 101mg; SODIUM 402mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 28.5g

from: Cooking Light, November 2005

Ingredients
Pancakes:
1 cup all-purpose flour (about 4 1/2 ounces)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
1 1/4 cups low-fat buttermilk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana (about 1 large)

Syrup:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tablespoons pomegranate juice
2 teaspoons cornstarch

Directions
To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Nutritional Info (3 pancakes, 2 T syrup(
CALORIES 315(11% from fat); FAT 4g (sat 1g,mono 0.5g,poly 0.3g); PROTEIN 5.7g; CHOLESTEROL 37mg; CALCIUM 128mg; SODIUM 312mg; FIBER 1.4g; IRON 3.3mg; CARBOHYDRATE 66.6g

from: Barefoot Contessa

Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

from: Barefoot Contessa

Ingredients
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Directions
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

from: Barefoot Contessa

Ingredients
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Directions
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

from: Cooking Light, January 2006

Ingredients
Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Couscous:
1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress

Directions
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Nutritional Info (1/4 recipe(
CALORIES 376(25% from fat); FAT 10.6g (sat 2.7g,mono 4.1g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 61mg; CALCIUM 84mg; SODIUM 763mg; FIBER 3.9g; IRON 2.1mg; CARBOHYDRATE 51.9g

from: Everyday Food

Ingredients

3/4 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup low-fat (1%) cottage cheese
2/3 cup milk
2 large egg whites
1/2 teaspoon vanilla extract
5 teaspoons vegetable oil

Directions
In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).

Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Nutritional Info (1/4 recipe(
213 calories; 7.8 grams fat; 10.8 grams protein; 24.2 grams carbohydrates; .6 grams fiber