6 Breakfasts Under 200 Calories

Healthier_Me

Breakfast is the most important meal of the day, but it doesn't have to be the most caloric! Here, 6 breakfast recipes under 200 calories.


Hazelnut-Honey Granola

Yummy with sliced fresh strawberries or bananas in the morning or on its own as a crunchy snack. Do-Ahead: up to 1 month.

Yields: 9 cups
1 serving: Calories 150; Carbohydrates 22g; Fat 6g; Sodium 20mg

3 cups old-fashioned oats, uncooked
3/4 cup honey
4 tablespoons margarine or butter (1/2 stick), melted
1 1/2 teaspoons vanilla extract
1 cup hazelnuts (filberts) and/or whole natural almonds, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup sesame seeds
1/2 cup dried apricots (3 ounces), cut into thin strips
1 cup dried tart cherries
1/2 cup golden and/or dark raisins

1. Preheat oven to 350 degrees F. Place oats in two 15 1/2" by 10 1/2" jelly-roll pans. Bake oats 15 minutes or until lightly toasted, stirring twice.
2. In large bowl, stir together honey, melted margarine or butter, and vanilla. Add toasted oats, hazelnuts, wheat germ, and sesame seeds; stir to coat well.
3. Spread oat mixture evenly in same jelly-roll pans; bake until dark golden brown, 15 to 20 minutes, stirring every 5 minutes. Cool in pans on wire racks. Transfer to large bowl and stir in dried fruit. Store at room temperature in tightly covered container up to 1 month.
Editor's Note: Sesame seeds contain a high percentage of fat and can go rancid very quickly. To maintain freshness, store them in the refrigerator or freezer.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&q=hazelnut-honey granola&rid=4378&pn=0&ps=10

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Spiced Fruit Salad

8 Servings
1 serving: Calories 155; Fat 1g; Sodium 5mg

1 can(s) sliced peaches in heavy syrup (16-ounce)
2 cinnamon sticks 3 inches long
3/4 teaspoon(s) ground allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pint(s) strawberries
3 kiwifruits
2 tablespoon(s) ginger chopped and crystallized

Drain syrup from peaches into small saucepan. Place peaches in large bowl. Over medium-high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit.
Grate peel from 1 orange; set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl.
Cut peel and core from pineapple; cut fruit into 1 1/2-inch chunks. Add pineapple to fruit in bowl.
Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve.
Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwifruits. Slice each kiwifruit lengthwise into 6 wedges. Toss strawberries and kiwifruits with fruit mixture. Place fruit salad in serving bowl. Sprinkle with crystallized ginger.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9275&pn=11&ps=10

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Roasted Red Pepper Grits

Yields: 6 cups
1 serving: Calories 170; Carbohydrates 24g; Cholesterol 4mg; Fat 7g; Sodium 315mg

4 red peppers (about 9 ounces each)*
*To streamline recipe, use one 12-ounce jar roasted red peppers, well drained and coarsely chopped, instead of roasting peppers
6 cups water
Salt and coarsely ground black pepper
11/2 cups quick-cooking grits
1/2 cup freshly grated Parmesan
3 tablespoons extra virgin olive oil

1. Roast peppers: Preheat broiler. Line broiling pan (without rack) with foil. Cut each red pepper lengthwise in half; remove and discard stems and seeds. Arrange peppers, cut sides down, in prepared pan. With hand, flatten each pepper half. Place pan in broiler, 5 to 6 inches from source of heat. Broil peppers, without turning, until skins are charred and blistered, 10 to 12 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. Remove peppers from foil. Peel off skin and discard. Coarsely chop peppers and set aside. (Peppers can be made ahead. Cover and refrigerate up to 3 days.)
2. Prepare grits: In 4-quart saucepan, heat water and 3/4 teaspoon salt to boiling over high heat. Stir in grits. Reduce heat to medium-low and simmer, uncovered, 12 to 15 minutes or until grits are thickened, stirring frequently. Remove saucepan from heat; stir in grated Parmesan, oil, chopped red peppers, and 1/4 teaspoon black pepper.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&q=roasted red pepper grits&rid=3581&pn=0&ps=10

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Spinach Soufflé

Even though this recipe requires about 40 minutes total, only 20 minutes is active prep. During the remaining 20 minutes, while the soufflé bakes, you can relax!

4 Servings
1 serving: Calories 195; Cholesterol 114mg; Fat 5g (Saturated Fat 2g); Sodium 590mg

2 large eggs
3 tablespoons plain dried bread crumbs
Cooking Spray
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
.25 teaspoons coarsely ground black pepper
.333 cups cornstarch
3 tablespoons grated Parmesan cheese
.5 teaspoons salt
.5 teaspoons cream of tartar
4 large egg whites, or powdered egg whites
1.5 cups 1 % lowfat milk

Preheat oven to 425 degrees F. Spray 10-inch quiche dish or shallow 2-quart casserole with cooking spray; sprinkle with bread crumbs to coat. Set aside.
In 2-quart saucepan, with wire whisk, beat milk with cornstarch until blended. Heat milk mixture over medium-high heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove saucepan from heat.
In large bowl, with rubber spatula, mix egg yolks, spinach, Parmesan, salt, and pepper until blended; stir in warm milk mixture. Cool slightly (if spinach mixture is too warm, it will deflate beaten egg whites).
In another large bowl, with mixer at high speed, beat cream of tartar and 6 egg whites until stiff peaks form. Gently fold egg-white mixture, one-third at a time, into spinach mixture.
Spoon soufflé mixture into quiche dish. Bake soufflé 20 minutes or until top is golden and puffed. Serve immediately.
*If using powdered egg whites, reconstituted following package directions. Powdered egg whites are available in the baking section of most supermarkets.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9314

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Pepper and Potato Home Fries

For a spicy version, add chopped seeded jalapeno chiles, to taste.

8 Servings
1 serving: Calories 150; Fat 7g; Sodium 275mg

5 medium red potatoes (about 1 1/2 pounds)
3 medium red peppers
2 medium yellow peppers
2 medium green peppers
large onion (1 large)
Olive or salad oil
Salt
1/2 teaspoon(s) coarsely ground black pepper

ABOUT 45 MINUTES BEFORE SERVING: Slice each potato lengthwise into 6 wedges. Slice red, yellow, and green peppers into 1/2-inch-wide slices. Dice onion.
In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot olive or salad oil, cook potatoes, onion, and 1/2 teaspoon salt until potatoes and onion are golden brown and tender, turning potato wedges occasionally, about 20 minutes.
Meanwhile, in another 12-inch skillet or 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot olive or salad oil, cook red, yellow, and green peppers, black pepper, and 1/2 teaspoon salt until peppers are golden brown and tender, stirring occasionally.
Stir potato mixture into pepper mixture; spoon onto platter.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9281&pn=1&ps=10

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Raspberry Corn Muffins

12 Servings
1 serving: Calories 180; Carbohydrates 29g; Cholesterol 19mg; Fat 6g (Saturated Fat 1g); Sodium 285mg

1 cup(s) all-purpose flour
1 cup(s) yellow cornmeal
1/2 cup(s) sugar
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) buttermilk
1/4 cup(s) vegetable oil
2 teaspoon(s) vanilla extract
1 large egg
1 1/4 cup(s) raspberries or 1 1/2 cups blueberries, per recipe

Preheat oven to 400 degrees F. Grease twelve 2 1/2- by 1 1/4-inch muffin-pan cups.
In large bowl, mix first 6 ingredients. In small bowl, with wire whisk or fork, beat buttermilk,* vegetable oil, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in berries.
Spoon batter into muffin cups. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack.
*Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9272&pn=1&ps=10

Healthier_Me

Breakfast is the most important meal of the day, but it doesn't have to be the most caloric! Here, 6 breakfast recipes under 200 calories.


Hazelnut-Honey Granola

Yummy with sliced fresh strawberries or bananas in the morning or on its own as a crunchy snack. Do-Ahead: up to 1 month.

Yields: 9 cups
1 serving: Calories 150; Carbohydrates 22g; Fat 6g; Sodium 20mg

3 cups old-fashioned oats, uncooked
3/4 cup honey
4 tablespoons margarine or butter (1/2 stick), melted
1 1/2 teaspoons vanilla extract
1 cup hazelnuts (filberts) and/or whole natural almonds, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup sesame seeds
1/2 cup dried apricots (3 ounces), cut into thin strips
1 cup dried tart cherries
1/2 cup golden and/or dark raisins

1. Preheat oven to 350 degrees F. Place oats in two 15 1/2" by 10 1/2" jelly-roll pans. Bake oats 15 minutes or until lightly toasted, stirring twice.
2. In large bowl, stir together honey, melted margarine or butter, and vanilla. Add toasted oats, hazelnuts, wheat germ, and sesame seeds; stir to coat well.
3. Spread oat mixture evenly in same jelly-roll pans; bake until dark golden brown, 15 to 20 minutes, stirring every 5 minutes. Cool in pans on wire racks. Transfer to large bowl and stir in dried fruit. Store at room temperature in tightly covered container up to 1 month.
Editor's Note: Sesame seeds contain a high percentage of fat and can go rancid very quickly. To maintain freshness, store them in the refrigerator or freezer.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&q=hazelnut-honey granola&rid=4378&pn=0&ps=10

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Spiced Fruit Salad

8 Servings
1 serving: Calories 155; Fat 1g; Sodium 5mg

1 can(s) sliced peaches in heavy syrup (16-ounce)
2 cinnamon sticks 3 inches long
3/4 teaspoon(s) ground allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pint(s) strawberries
3 kiwifruits
2 tablespoon(s) ginger chopped and crystallized

Drain syrup from peaches into small saucepan. Place peaches in large bowl. Over medium-high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit.
Grate peel from 1 orange; set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl.
Cut peel and core from pineapple; cut fruit into 1 1/2-inch chunks. Add pineapple to fruit in bowl.
Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve.
Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwifruits. Slice each kiwifruit lengthwise into 6 wedges. Toss strawberries and kiwifruits with fruit mixture. Place fruit salad in serving bowl. Sprinkle with crystallized ginger.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9275&pn=11&ps=10

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Roasted Red Pepper Grits

Yields: 6 cups
1 serving: Calories 170; Carbohydrates 24g; Cholesterol 4mg; Fat 7g; Sodium 315mg

4 red peppers (about 9 ounces each)*
*To streamline recipe, use one 12-ounce jar roasted red peppers, well drained and coarsely chopped, instead of roasting peppers
6 cups water
Salt and coarsely ground black pepper
11/2 cups quick-cooking grits
1/2 cup freshly grated Parmesan
3 tablespoons extra virgin olive oil

1. Roast peppers: Preheat broiler. Line broiling pan (without rack) with foil. Cut each red pepper lengthwise in half; remove and discard stems and seeds. Arrange peppers, cut sides down, in prepared pan. With hand, flatten each pepper half. Place pan in broiler, 5 to 6 inches from source of heat. Broil peppers, without turning, until skins are charred and blistered, 10 to 12 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. Remove peppers from foil. Peel off skin and discard. Coarsely chop peppers and set aside. (Peppers can be made ahead. Cover and refrigerate up to 3 days.)
2. Prepare grits: In 4-quart saucepan, heat water and 3/4 teaspoon salt to boiling over high heat. Stir in grits. Reduce heat to medium-low and simmer, uncovered, 12 to 15 minutes or until grits are thickened, stirring frequently. Remove saucepan from heat; stir in grated Parmesan, oil, chopped red peppers, and 1/4 teaspoon black pepper.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&q=roasted red pepper grits&rid=3581&pn=0&ps=10

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Spinach Soufflé

Even though this recipe requires about 40 minutes total, only 20 minutes is active prep. During the remaining 20 minutes, while the soufflé bakes, you can relax!

4 Servings
1 serving: Calories 195; Cholesterol 114mg; Fat 5g (Saturated Fat 2g); Sodium 590mg

2 large eggs
3 tablespoons plain dried bread crumbs
Cooking Spray
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
.25 teaspoons coarsely ground black pepper
.333 cups cornstarch
3 tablespoons grated Parmesan cheese
.5 teaspoons salt
.5 teaspoons cream of tartar
4 large egg whites, or powdered egg whites
1.5 cups 1 % lowfat milk

Preheat oven to 425 degrees F. Spray 10-inch quiche dish or shallow 2-quart casserole with cooking spray; sprinkle with bread crumbs to coat. Set aside.
In 2-quart saucepan, with wire whisk, beat milk with cornstarch until blended. Heat milk mixture over medium-high heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove saucepan from heat.
In large bowl, with rubber spatula, mix egg yolks, spinach, Parmesan, salt, and pepper until blended; stir in warm milk mixture. Cool slightly (if spinach mixture is too warm, it will deflate beaten egg whites).
In another large bowl, with mixer at high speed, beat cream of tartar and 6 egg whites until stiff peaks form. Gently fold egg-white mixture, one-third at a time, into spinach mixture.
Spoon soufflé mixture into quiche dish. Bake soufflé 20 minutes or until top is golden and puffed. Serve immediately.
*If using powdered egg whites, reconstituted following package directions. Powdered egg whites are available in the baking section of most supermarkets.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9314

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Pepper and Potato Home Fries

For a spicy version, add chopped seeded jalapeno chiles, to taste.

8 Servings
1 serving: Calories 150; Fat 7g; Sodium 275mg

5 medium red potatoes (about 1 1/2 pounds)
3 medium red peppers
2 medium yellow peppers
2 medium green peppers
large onion (1 large)
Olive or salad oil
Salt
1/2 teaspoon(s) coarsely ground black pepper

ABOUT 45 MINUTES BEFORE SERVING: Slice each potato lengthwise into 6 wedges. Slice red, yellow, and green peppers into 1/2-inch-wide slices. Dice onion.
In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot olive or salad oil, cook potatoes, onion, and 1/2 teaspoon salt until potatoes and onion are golden brown and tender, turning potato wedges occasionally, about 20 minutes.
Meanwhile, in another 12-inch skillet or 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot olive or salad oil, cook red, yellow, and green peppers, black pepper, and 1/2 teaspoon salt until peppers are golden brown and tender, stirring occasionally.
Stir potato mixture into pepper mixture; spoon onto platter.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9281&pn=1&ps=10

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Raspberry Corn Muffins

12 Servings
1 serving: Calories 180; Carbohydrates 29g; Cholesterol 19mg; Fat 6g (Saturated Fat 1g); Sodium 285mg

1 cup(s) all-purpose flour
1 cup(s) yellow cornmeal
1/2 cup(s) sugar
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) buttermilk
1/4 cup(s) vegetable oil
2 teaspoon(s) vanilla extract
1 large egg
1 1/4 cup(s) raspberries or 1 1/2 cups blueberries, per recipe

Preheat oven to 400 degrees F. Grease twelve 2 1/2- by 1 1/4-inch muffin-pan cups.
In large bowl, mix first 6 ingredients. In small bowl, with wire whisk or fork, beat buttermilk,* vegetable oil, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in berries.
Spoon batter into muffin cups. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack.
*Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailgh.aspx?st=k&rid=9272&pn=1&ps=10

dulceluva

Hmmmm never thought about putting raspberries in cornmeal muffins.

thanks.

Healthier_Me

Very welcome:bigsmile:

~Joanna:flowerforyou:

JasiBella

:flowerforyou: