Amaranth Hot Cereal

This recipe makes 2 servings.

The evening before, soak 1/2 cup amaranth in a bowl of water.

In the morning, rinse the amaranth well in a fine-mesh strainer with cool water.  Transfer to a small saucepan and add 1 cup of water and a small pinch of salt.  Bring to a boil, cover and simmer on low heat for 15 minutes.  Remove from heat and let sit for 10 minutes.  Stir and serve!

I like this best with a splash of milk, a sliced banana and some frozen berries.  YUM!

Note:  Cooked amaranth DOES have a slight crunch to it...it does not mean the grain isn't cooked.

Amaranth is high in protein and contains large amounts of dietary fiber, iron, and calcium as well as other vitamins and minerals.

Amaranth, available at Amazon.com.

Amaranth also has naturally high amounts of lysine, methionine and cysteine combined with a balance of amino acids. These grains are round and tiny, smaller than mustard seeds. gold in color with flecks of black. It has a crunchy texture and is very chewy.

Turkey Breakfast Sausage

1 lb lean ground turkey
3/4 tsp salt
1/2 tsp ground sage
1/2 tsp pepper
1/4 tsp ground ginger

Combine ingredients in a bowl.  Divide into 8 small patties and cook in a greased pan over medium heat for about 5 minutes on each side.  Serve with maple syrup over top.

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YUM!  I had no idea these would be SO easy!  Much healthier than the store-bought version, and the flavor is delicious!

Chocolate Chip Pancakes

From: fortheloveofcooking

• 1/2 cup of whole wheat flour
• 1/2 cup of flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 cup fat free vanilla yogurt
• 2 tbsp butter, melted
• 1/2 tsp vanilla
• 2 large eggs
• Chocolate chips

Lightly spoon the flours into a dry measuring cup; level with a knife. Combine the flours and next 4 ingredients (through salt) in a large bowl, stirring well to combine. Combine yogurt and next 3 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with chocolate chips. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Enjoy.

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These tasted great, I love the whole wheat flour in them.  The dough was pretty thick, so I added a splash of milk.  This doesn't make very many pancakes, so you will need to double or even triple the recipe if you are feeding more than 3 people. 

Bacon Quiche Tarts

6 oz cream cheese
5 tsp milk
2 eggs
1/2 cup cheese
5 slices bacon, cooked & crumbled
1 roll Pillsbury crescent roll dough

Separate crescent roll dough into 8 triangles.  Press into greased muffin tin and press up sides to fill cups.  Sprinkle bacon pieces into each cup.  Beat together cream cheese and milk.  Add eggs and cheese and beat until smooth.  Scoop evenly into dough cups.  Bake at 375 for 18 minutes.

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SO yummy for a Conference snack this morning!  The recipe also calls for some green onion, but we left that out. 

Snickerdoodle Muffins

Credit: fortheloveofcooking.blogspot.com

3/4 cup of sugar
1 large egg
1 1/2 cup of flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground nutmeg
1/4 cup of vegetable oil
3/4 cup of milk
1 1/2 tsp vanilla
3 tbsp sugar
1 tsp cinnamon

Preheat oven to 350 degrees. Lightly coat a muffin tin with cooking spray.

In a large bowl, beat together the sugar and egg until creamy. In a small bowl, stir together the flour, baking powder, 1 teaspoon of cinnamon, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.

Fill muffin tin (I got 11 muffins).  Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 3-5 minutes, then remove muffins from tin. In a small bowl, combine 1 teaspoon of cinnamon and 3 tablespoons of sugar. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.


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Yum!  These are called Cinnamon Sugar Donut Muffins, but I think we will re-name these "Snickerdoodle Muffins"!!  They were quick and easy to make, and I know we will be eating a lot of these from now on!  (And my oven didn't ruin them, shocking!!)

Whole Wheat Blender Pancakes

Combine in blender the following and mix on high speed for 2 full minutes

1 c whole wheat (the actual wheat, NOT whole wheat flour)
1 c milk

Add: 1 c more milk and blend 2 more minutes (do not add more wheat!!!)

Add: 2 eggs
2 T canola oil
1 tsp salt
1 tsp cinnamon
1 T brown sugar
Blend well.
Can store in refrigerator overnight.
Just before cooking, add 1 T baking powder
Blend in gently with moment speed until mixed, the batter will be fairly liquid-y!
Use 1/8 cup to pour into heated pan.  When bubbly, flip.  Makes about 18 or so pancakes, depending on size.

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My mom has been making these pancakes for a few years, they are SO good!!  I love having one more thing to use my wheat for and get those whole grains into my kiddos (and less sugar)!  Cam is eating his 4th pancake right now, and Allie is on her 3rd!  These pancakes are also great because you can make a big batch and reheat them the next day, they taste just as good!  Enjoy!

Brown Sugar Oat Muffins

1 cup old-fashioned oats
1 cup whole wheat flour
1/2 cup white flour
2 tsp baking powder
1/2 tsp salt

Combine in a bowl.

2 eggs
3/4 cup packed brown sugar
3/4 cup milk
1/4 cup canola oil
1 tsp vanilla

Whisk together in a separate bowl.

Add wet mixture to dry ingredients, combine just until moistened.

Fill greased muffin cups 2/3 full.  Bake at 400 for 15 minutes.  Makes 1 dozen.

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I was craving bran muffins this morning, but didn't have the ingredients, so I found this recipe instead in my Taste of Home cookbook.  They were SO good...perfect hint of sweetness!  But the oats and whole wheat flour made me feel like they were a healthier snack option.  Yum!!

Banana Oat Pancakes

1 1/3 c flour
3/4 old fashioned oats
1 T sugar
2 t baking powder
1/2 t cinnamon

Combine in a large bowl.

1 egg
1 1/3 c milk
1 cup mashed ripe banana
2 T canola or vegetable oil

Combine wet ingredients in a smaller bowl.  Stir into dry ingredients until just moistened.
Pour by 1/4 cupfuls onto a greased hot griddle.  Serve with syrup.

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I made these for breakfast this morning. What I loved most is that they are healthy, and my children gobbled them up.