Nothing revolutionary here. But it beats the drive-through version. I keep this in my breakfast line up because it's a tasty, quick option for busy work-day mornings. Not much of a recipe... just an idea. Full nutrition info coming soon.
This custard is light and creamy with a mild lemony flavor - easy to make. You can prepare the custard the night before because it needs at least 3 hours to cool and set properly.
The crepe shells are toasted for a crisp shell but the bottoms do get soft rather quickly. These are meant to be eaten with a fork or spoon (not a hand-held treat). If you pair one with scrambled eggs and some fruit, you have a really enjoyable and filling breakfast for just 4 WW Freestyle Points.
Recipe makes 4 cups of the custard, which fills 4 nine-inch crepe shells (that have been cut in half to make 8 in total). Frieda's brand used here. I found them in the produce section of my grocery store, Shoprite (near the berries). Each half-shell uses about 1/2 cup of custard per crepe. You can store the cream in the refrigerator for a few days but it will loosen a bit. My kids happily eat any leftovers.
The video below has good tips for making the shells and filling them. Nutrition information includes 1 filled crepe with 1 tbps of melted raspberries.
These tasty muffins are a breakfast you can enjoy at home, or take on the go. Be sure to use non-stick liners for these (the foil liners are good). And after you sprinkle the topping onto the batter, gently press it in with a knife or fork to be sure you don't lose half the topping during baking (smile here). See video for quick demonstration.
Recipe makes 12, nicely puffed muffins. 3 WW Freestyle Points per muffin (or 7 Points for 2 of them).
For my friends outside the US - you can use regular self-rising flour in place of the Bisquick for this recipe. It will come out close enough.
Calories: 115 •
WW Freestyle Points: 2 points per stick
Hello readers. After some feedback on my original recipe for these french toast sticks, I revised the ingredients and technique used to make these. There is no rolling involved at all. I also included an updated, in-depth video on how to make these.
This recipe makes 10 six-inch sticks (2 WW Freestyle Points each). You can freeze these in a zip-lock bag and pop them in the toaster oven when you're ready to eat them.
Nutritional information and WW Freestyle Points values based on 1 French Toast Stick.
*Information for converting flour volume from cups to grams was calculated based on the nutrition label of King Arthur All Purpose Flour. 1/4 cup = 30 grams. Multiplied by 6 for 1 1/2 cup serving to equal 180 grams.
My brother said I make the best scrambled eggs so for you Frank, here are the eggs. BTW, Frank is 21 years younger than me. He is the best kid brother in the whole world.
These eggs have diced ham and shredded white cheddar cheese. But the more important part of making these is to not overcook the eggs. I swirl the eggs in the pan, and when they are still a bit wet, turn off the heat and place them on the plate. Serve with fruit or whatever else you like.
To get a chewy, tasty bagel, I boil these in water with a little bit of brown sugar. You can skip the boiling part - but I like them better boiled. Use Fage yogurt - that is fresh out of the container. If there is any liquid sitting in the yogurt container, pour it out. I try to get a smooth skin when I'm rolling out the shape of the bagel dough. The smoother they are in dough form, the smoother the bagels will be when they come out of the oven.
The brown sugar used in this recipe may add calories to the bagel. I'm not 100% sure how much of the sugar is actually absorbed into the bagel when boiling. Recipe makes 8 bagels.
I used 2 slices of Butterball Thin and Crispy turkey bacon, chopped up with a little scallions, fresh dill, salt and pepper. 1 point for the 4 halves shown here. You can have this as a snack or breakfast.
To get the middle of the eggs slightly soft and undercooked, submerge them into a bowl of cold water immediately after boiling (more detailed directions below).
These smothered waffle cone bowls make a good breakfast, or a snack. The waffle bowls are just 50 calories - or 2 points each. I filled it with non-fat greek yogurt, topped with blueberries and bananas that I warmed in a small sauce pot, and sprinkled it with a teaspoon of pumpkin seeds.
If you find that plain non-fat greek yogurt is very tart, the sweetness of the fruit and waffle cone in this recipe balance it out nicely.
Note that the photograph makes the waffle bowl appear larger than it actually is (just being honest). I didn't try to exaggerate this, it's just how the photo came out. The actual size is similar to that of a regular cupcake.
Calories: 119 •
WW Freestyle Points: 1 per quarter
Whip this up in about 15 minutes. This delicious frittata is just 1 point per quarter, or 4 points for the whole thing (if you can finish it). I get the frozen artichoke hearts at Trader Joe's. Reference video for demonstration.
A tasty, chewy grab-and-go snack or breakfast. You can whip these up in less than 30 minutes. To prevent burning, melt the marshmellows the same way you would chocolate. Place a bowl on top of simmering water and place the marshmallows in the bowl. See video for demonstration. Recipe makes 8 servings.
These delicious mini apple pies make a good breakfast, snack or dessert. You can serve them at parties and no one will suspect they are lightened up. The apples need a little head start in cooking because the pie crusts bake rather fast. Recipe makes 12 mini apple pies.
I used scrambled eggs and light mozzarella in this batch, but if it's your first time making these, pre-cooked turkey bacon and shredded cheese is a little easier. Do not put too much stuffing in these, because the skin will likely break and make a big mess in the oven. Recipe makes 4 stuffed bagels.
These oatmeal bars are very easy to make. They have a very soft gooey texture because of the oatmeal. You can make these in advance - store them in the refrigerator, then heat them up. But they are best if you eat them the day you make them. If I'm on the go, I'll pack this up with a hard boiled egg or some fruit. For the apples in this recipe, Granny Smith is good or another type of baking apple. Recipe makes 8 bars using an 8" x 8" square pan.
These are super moist, soft and delicious. Not quite sweet enough to be considered a cupcake though. No artificial sweeteners used. Recipe makes 20 muffins. I have one of these with eggs and fruit in the morning to make it a more filling breakfast.
No artificial sweeteners used here. These are super creamy and light. I recommend using "Skim Plus" skim milk for these because it's creamier than regular skim milk, but regular skim milk is fine. Be sure to use Bisquick for the flour on the crust. If you use regular self-rising flour, they will taste like lemon cream calzones. Recipe makes 12 Breakfast Bombs.
I make the bagels for this on meal-prep day. Sometimes I assemble the sandwiches and freeze them so I can just heat them up and go. Other times, I freeze just the bagels, and defrost on the day I'm eating it - then add the eggs and bacon that day.
This is just like french toast you would normally make, but I skipped any butter, oil and syrup. Instead I just heated some blueberries on the stove top to bring out the sweetness in the berries, so it acted as a type of syrup on the French Toast.
Recipe and nutritional information based on 2 slices.