Frugal Feeds | Breezy Breakfasts You Can Make Ahead and You'll Just Need A Few Minutes to Serve

These breakfasts look complicated but once you get the hang of them you will see that they are quick, easy and hearty--not to mention a healthy way to start your day!


Breakfast Parfait

Looks like you are serving a sundae and the kids love it.

You will need:
4 wine or parfait glasses ( I also use martini glasses or regular drink glasses)
1 cup rolled whole oats
1/2 cup nuts

2 cups low fat plain yogurt
1/2 cup raw honey
1 cup fruit
4 Tablespoons chocolate chips


In a small saute pan, over medium heat, add your oats. Toast them until they start to show lightly browned. Remove from pan immediately and place in a bowl.
Return pan to hot burner and add nuts. Toast them until they start to show lightly browned. Remove from pan and place in the bowl.
Return pan to hot burner and warm the fruit you are using.
In a separate bowl whisk the honey and yogurt. If you are using fully raw, creamed or solid honey you will want to warm it until it melts before whisking with the yogurt.
Remove pan from burner and turn off stovetop.
In each glass place 1/4 cup honey yogurt, 1/3 cup oat/nut mixture, 1/4 cup fruit and 1 tablespoon chocolate chips.
Serve.


Breakfast Pudding
This is similar to an English pudding. It is a quick and easy way to use up your left over fruits. But you need to make it the night before.

You will need:

1/4 cup raw honey
4 c. bread crumbs
2 cups mashed or pureed fruit

1 cup low fat yogurt
4 Tablespoons raw honey

Warm raw honey over low heat. Stir 1/4 cup honey, bread crumbs and fruit in a large bowl. Cover the bowl with plastic wrap and top with an inverted (upside down) dinner plate. Refrigerate overnight. The next morning remove from refrigerator. Remove plastic wrap. Place plate back onto bowl and, holding the bowl and plate together turn the bowl upside down and let it sit this way on the counter for a few minutes. While the pudding is coming out of the bowl mold get a second bowl and whisk your warmed honey and yogurt. You can use maple syrup, agave syrup or stevia for sweetener, instead of honey, to taste. Remove bowl from pudding. It should have released from the bowl by now. If it hasn't turn it back to right-side-up and use a butter knife to loosen the edges. Place the plate back on it and invert it again. Let it sit for a few minutes. Slice into eight pieces. Top with sweetened plain low fat yogurt. Two slices are a serving.



Breakfast Burritos

You'll need:
2 cups water
1/2 cup Black Bean Flour
Garlic Powder
Chili Powder
Cumin
Salt
4 Whole Wheat Burrito Tortillas
4 ounces Low Fat Cheese, shredded
2 Tablespoons low sodium Broth
4 Eggs or egg alternative or tofu



2 cups shredded Lettuce
4 Tablespoons Salsa

In a small pot bring water to a boil and whisk in the black bean flour. Add about 1/4 teaspoon of garlic powder, chili powder, cumin and salt to taste. Bring to a boil and then turn down heat to low, cover it, and let it simmer.


Warm your tortillas. If you have a microwave place them on a plate and cover with an inverted plate or plastic wrap or use a food safe plastic bag. Warm for 20 seconds and let it stay in the microwave until you are ready to use them. If you don't have a microwave you will want to remove them from their plastic bag and place in a stack on a cookie sheet. Cover the tortillas thoroughly with aluminum foil or a large oven safe pot or pan lid. Let it warm at 250 degrees until you are ready to use them.

Shred your cheese.

Whisk the eggs until they are foamy and fully mixed together. In a skillet, over medium heat, bring the broth to simmer. Add the whisked eggs. Using a silicon spatula, every 30 seconds or so, scrape the eggs from the bottom of the skillet into the center. Allow the runny, uncooked eggs to flow into the area that you have just scraped and then leave it alone for another 30 seconds. Repeat until the eggs are all cooked and not runny at all.

Shred your lettuce.

Assemble the burritos:

Remove tortillas from oven and place on a plate. Remove beans from stove top. Remove eggs from stove top. Arrange the plates/pans/bowls in this order:
Tortillas, Black Beans, Eggs, Shredded Cheese, Shredded Lettuce, Salsa.
Spread 3 Tablespoons black beans on each tortilla. Top with 1/4 cup of scrambled egg. Top with 2 Tablespoons Shredded Cheese. Top with 1/2 cup shredded lettuce. Top with 1 Tablespoon Salsa.

You want to do this quickly because you don't want your tortillas to begin to cool or they will not fold well.

How to fold the burrito. Fold bottom quarter of tortilla toward the center, over the filling. Fold top quarter of tortilla toward the center, over the filling. Pull left third of tortilla over the filling and tuck it or crease it where the edge of the filling is. Lastly roll the entire burrito over so that the left third is now wrapped into the right third and the seams are all on the bottom touching the plate. Let them sit for twenty seconds or so to have the tortilla cool and mold itself to the filling before picking it up.

If you make these burritos without the lettuce you can freeze them by wrapping in plastic wrap and placing in a freezer bag. When you have the time you can make 16 of them and freeze 12 for those days when you don't have time.

Breakfast Burritos for a Crowd

Half a gallon (8 cups) water
2 cups Black Bean Flour
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Cumin
1/4 teaspoon Salt
16 Whole Wheat Burrito Tortillas
1 pound Low Fat Cheese, shredded
1/2 cups low sodium Broth

16 Eggs, egg alternatives  or crumbled tofu

16 Tablespoons Salsa
2 cups lettuce, shredded

Prepare as in standard recipe except do not add the lettuce to the ones you will freeze.

Reheat in the microwave in its plastic wrap. For reheating int the oven remove all of the plastic and place on a cookie sheet. Cover with aluminum foil. Reheat in the oven at 350 degrees for 20 minutes-or until thoroughly heated.


Next time we will recap the immense number of recipes you can create from this blog so far.

Frugal Feeds | Leftover Tortillas 3 Ways , Biscuits 5 Ways and 3 Uses for Variety Breads

Not all left over bread easily lends itself to your regular rotation of dishes. Today we cover your less common left over breads and three ways to use them up.

In my family we eat a lot of Mexican food. We love it. Inevitably we end up with stacks of stale tortillas that haven't been cooked, or stacks of tortillas that have. Both need to be thought of differently when it comes time to make something new from them.

When using uncooked tortillas you need to recognize that they will absorb moisture easily and the texture will resemble cooked cornmeal (or other hot cereal). Make this work for you. Add highly seasoned sauce to the dish and the tortillas will help extend that flavor and bulk up the contents.

When using fried tortillas you need to recognize that it won't easily absorb moisture and it will be chewy in texture, meaty in flavor. You won't need highly seasoned sauces, in fact onions, tomatoes and green chiles is often all you need.

For example; you want to make a breakfast dish to use up your left over tortillas from the night before. Chilaquiles comes to mind. Two outcomes are outlined below. The same ingredients are used with the exception of whether the tortillas are fried or not.

Chilaquiles Two Ways
Take 12 whole grain corn tortillas and tear or cut up into chips (or use commercial tortilla chips)
Add 1 Tablespoon low sodium broth to a large skillet set over medium high heat.
Saute 1 onion. When lightly browned add 5 ounces diced green chiles and 10 ounces stewed tomatoes or diced tomatoes. Add 1/2 cup of low sodium broth, any flavor. Reduce heat.
Add tortillas. Cook for 5 minutes, or until the liquid has mostly absorbed.
Top with grated low fat cheese and serve with a dollop of fat free sour cream.

Using fresh tortillas results in a pudding like dish. For this result I recommend serving with a bottled hot sauce on the table for each person to season to their liking. Using fried tortillas results in a dish that is both chewy and meaty. Neither one tastes much like the other.

Now, you can doll up this basic recipe by adding eggs, diced lean meats, more vegetables, salsas, tomato sauce instead of diced tomatoes, chiles, spices, tangy low fat cheeses, dry cheeses, creamy low fat cheeses, etc. As it is, it is really good. Adding to it keeps it from getting repetitive.

Now, lets find a good lunch option. Nachos are always easy for fried tortillas. So is adding powdered sugar, plain sugar and cinnamon. Or plain brown sugar, cinnamon and anise. But, those add to a lunch, they aren't quite a lunch. Lets use the same ingredients as breakfast with a few changes to quantities.

Tortilla Strip Casserole
Preheat oven to 325 degrees. Take 6 whole grain corn tortillas and cut into 1 inch wide strips. These can be fresh, fried or day old fried, each results in a different texture. Lightly butter the bottom of a casserole dish. Place one layer of strips on the bottom of the casserole. Add one layer of onions, one layer of chiles and 1/4 c. stewed, diced, tomatoes. Top with some tangy low fat cheese and some creamy low fat cheese. Repeat. Bake for 45 minutes. Let rest for five minutes. Serve with a dollop of fat free sour cream or plain yogurt. Makes four hearty servings.


BiscuitsBiscuits dry up fairly quickly so they are great for topping with saucy things. Here are three quick and easy ways to use them.

Biscuits and Gravy
Make a simple meat gravy with leftover minced or ground lean meat and white sauce. Split your biscuits in half and pour the hot gravy over the top. Let sit for 2 minutes and enjoy. With chipped beef, this is SOS. With lean cooked and drained pork breakfast sausage it is traditional Biscuits and Gravy. With poultry it is Chicken and Biscuits.

Biscuit Shortcake
Take 2 cups fruit, 1/4 c. liquid (water, juice, wine, etc) and 2 Tablespoons raw honey (more or less to taste) and bring to a boil in a medium sauce pot. Allow to simmer on low until the fruit is tender and mashes easily with your spoon. This could take two minutes or 20 minutes depending on the fruit you are using. Keep an eye on the temperature and stir often. Pour over biscuits and dollop with honey sweetened plain yogurt.

Chicken and Dumplings, Biscuit Style
Crumble biscuits into each persons bowl. Add a serving of hot chicken soup on top. Serve right away. Resembles Chicken and Dumplings.


Using up Pitas, Naan, English Muffins and Buns
Using these rounds as a base for pizza is very simple but you want to do one thing that will make a huge difference in how it turns out. If you skip this step it will usually not be as satisfying a dish. Add butter or oil. Let me repeat that in case you missed it. Add a brushing of butter or oil to the surface of your round. If you are using buns brown them under the broiler or in a skillet on the stovetop. If you do this you will find that these rounds are moist and flavorful. If you don't they may very well be too dry to enjoy. Okay?

Personal Pizzas
Take 2 whole wheat english muffins, 1 naan, 1 pita, 2 hamburger buns, 2 hot dog buns or 1 french roll per person and brush lightly with softened butter or olive oil. Add one Tablespoon (or two for the larger rounds) of tomato sauce, pasta sauce, pizza sauce, pesto sauce or carmelized onions, and spread to edges. Top with low fat cheese, bits of leftover veggies, bits of leftover lean meat, olives, pineapple, etc. Broil until just barely starting to brown, then turn oven to 350 degrees for about 10 minutes--or until cheese is melted and lightly browned.

Tortas
Following the same pattern as above, spread butter or olive oil on your round. Add 2-4 Tablespoons refried beans and spread to edges. Top with left over veggies and bits of left over lean meat. Top with low fat cheese. Broil until just barely starting to brown, then turn oven to 350 degrees for about 10 minutes--or until cheese is melted and lightly browned. Remove from oven. Top with shredded lettuce, a small dollop of fat free sour cream and a small dollop of salsa.

Sloppy Joes
1/2 c. minced onion
1-2 Tablespoons low sodium broth
1/2 pound cooked minced or ground lean meat
1/4 c. oatmeal
2 Tablespoons c. ketchup
1/4 c. sweet hickory BBQ sauce
1 T. A-1 Sauce
1/4 c. water

Saute onions in broth. Add meat and oatmeal.
Add remaining ingredients and stir well.
Cook over medium heat until thickened, about 10 minutes.
Serve using a #20 disher. One scoop per bun, two scoops per larger round.
Serve with bread and butter pickles on toasted buns.
Makes 4 sandwiches.