Peanut Butter & Jam with Strawberries & Granola Wrap

PB&J with SB&G Flatout Wrap


Posted in On-The-Go Lunch

1 Flatout® Light Flatbread

1 Tbs reduced fat peanut butter

1 Tbs sugar-free jam

2 strawberries, hulled and sliced

1/4 banana, cut in half lengthwise

2 Tbs low fat granola





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Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy!





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263 Calories ● 14g Protein ● 50g Carbs ● 12g Fiber ● 8g Fat

pineapple ginger smoothie

another new recipe site I found and smoothie recipe...mmm

Pineapple Ginger Smoothie Recipe




Ingredients:



1 1/2 cups diced fresh pineapple

1 banana

1/2 cup greek yogurt (I used vanilla, but you can choose your favorite flavor)

1 Tbsp. grated fresh ginger

1/2 cup ice

1/2 cup pineapple juice or water

Method:



Blend all ingredients together in a blender until smooth. Serve immediately.



Ali’s Tip:



For a different twist, try adding in a pinch of ground cinnamon to this smoothie!

Hashbrown Egg White Nests

Hash Brown Egg White Nests








Another recipe I want to try from that same sight

Gina’s Weight Watcher Recipes





• olive oil spray

•1/2 cup minced onion

•1 cup shredded potatoes, Simply Potatoes

•dash of garlic powder

•salt and pepper to taste

•1 cup egg whites or egg beaters, beaten

•2 tbsp diced onions

•1/4 cup diced bell peppers

•0.8 oz reduced fat swiss, chopped

•1 oz turkey ham, diced

•dash of garlic powder

•salt and pepper to taste

1.Preheat oven to 375°. Lightly spray a muffin tin with oil spray.

2.Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper.

3.

4.Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.

5.Bake 35 minutes or until golden brown and edges are crispy.

6.While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.

7.Remove nests from the oven when golden brown.

8.Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.

Makes three servings of two “muffins” each. 134 Calories per serving.



Fat: 1.8g / Carb: 15.3g (Fiber: 1.8g/ sugar .6g)/ Protein: 13.2 g

Nutty Cinnamon French Toast

1 cup egg substitute
1 tsp cinnamon
2 tsp canola oil
2 tsp sugar, divided
1/4 cup slivered almonds
4 slices whole wheat bread

Mix egg substitute and 1 tsp sugar. In seperate bowl, mix 1 tsp sugar, cinnamon and almonds, Heat oil in skillet. Coat both sides of bread in mixture. Cook for 1 min and turn. Sprinkle cinnamon mixture on cooked side. Cover with lid and cook for 2 minutes.

Tea Biscuits

1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/4 cup margarine
6 Tbsp milk

Preheat oven to 425 F. Combine first 3 ingredients in a bowl. Stir together. Cut in margarine until crumbly. Pour in milk. Stir quickly to combine. Dough should be soft. Turn out on lightly floured surface. Knead gently 8-10 times. Roll or pat 1/2-1/4 inch thick (or 1/2 the thickness you want the baked product to be). cut with small round cookie cutter. Place on greased cookie sheet.

If desired, brush with milk before baking.
Bake at 425 F for 12-15 min.

Maple-Nut Oatmeal

3 1/2 cups skim milk
1 Tbsp butter
1/4 cup maple syrup
1/2 cup chopped walnuts
2 cups old fashioned oats
1/8 tsp salt
1/2 cup raisins
1 cup chopped, unpeeled apple

Bring milk to a low boil; stir in oats. Add butter and salt and cook for about 5 minutes over med heat, stirring occasionally.  Remove from heat and add syrup, raisins, walnuts and apple.

Serve with warm milk and a Tbsp of maple syrup or brown sugar.

Baked Pumpkin Oatmeal

(Not my recipe but not sure where I found it - through a blog via a blog via a blog via a blog...)
Mix together;


2 3/4 c. oats

1/3 c. brown sugar,

1 t. cinnamon,

1/2 t. pumpkin pie spice, or more if you like

Add; 1 1/2 c. pureed pumpkin, fresh or canned,

2 beaten eggs,

1 T vanilla,

3 c. milk



Stir in 3/4 c. raisins or dried cranberries, 1/2 c. chopped nuts.

Pour into an 8 x 8 pan and bake 350 about 50 minutes.

Freezer French toast

Make your own freezer french toast rather than buying similar commercial frozen ones from the grocery store! Makes 16 slices for quick breakfasts.


5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread

Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.

To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.

Peanut Butter Apple Roll-ups

1 small whole wheat tortilla
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds

Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.

Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.

Ego's Your Way

These two recipes were taken out of a Family Circle magazine ad for Ego waffles.
Brock's Chinese Checkers

Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.

2 waffles


Tropical Storm
Drizzle with syrup

Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.

2 waffles.
A great way to add some fruit to the kids' diet!

Cream Cheese & Apple Bagel Bites

3 Tbsp spreadable cream cheese
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices

Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.

Grilled Apple and Peanut Butter Sandwiches

1/2 gala apple, peeled, cored and thinly sliced
1/4 tsp white sugar
1/4 tsp ground cinnamon
1/4 c creamy peanut butter
8 slices whole wheat bread
butter or margarine

Mix cinnamon and sugar together in a small bowl. Spread 1 Tbsp peanut butter on one side of each slice of bread. Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining slices of bread, peanut butter face down. Melt the butter in a large skillet over medium heat. Fry sandwiches until well browned, about 1 to 2 minutes each side.

Our Favorite Berry Smoothie

1 cup vanilla yogurt
1 cup soy milk
1 cup frozen berries (strawberries, raspberries, blueberries and blackberries are our favorite)
1/2 banana
splash of blueberry pomegranate juice (to preferance)

Blend until smooth. (Sometimes I do add more berries. These measurements are approximate because it varies each and every time I make it)

Waffle Apple-wich

2 frozen waffles, toasted, cooled
1 KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small apple, sliced
2 tsp. maple-flavored or pancake syrup


TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.
WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve.

Make mine a melt!
(Apple Waffle Melt)
Prepare as directed. Place on microwavable plate. Microwave sandwich on HIGH 30 to 45 seconds or until Singles are melted.

Great for a school lunch or for a nice lunch for the kids at home.

Found this one at Kraftfoods.com.

Le Breakfast Burrito

I have made these guys many in advance, individually wrapped them and threw them in the freezer for easy grab-and-go breakfasts for the kids on hurried mornings or for kids who haven't liked eating as soon as they get up.

Breakfast Burritos

(quantities will depend on how many you are making at a time but here are guidelines)

Eggs
Salsa
Onion
Garlic
Peppers (green, red, orange, yellow, all or you pick)
Some of that frozen spinach (I just cut off how much I want to throw in there and put the rest of the spinach back in the freezer for another time - optional)
Ham
Tortilla shells
Shredded cheddar cheese

Scramble eggs with all ingredients other than salsa, tortillas and cheese (you may add it to mix it in or you may add it to the wrap after the cooking is complete and you are assembling the wrap).
Spoon mixture onto wrap and sprinkle with cheese and salsa; wrap tortilla, cool and place each in its own microwaveable packaging such as wax paper, zip lock bag etc.

Once you have them all packaged you can place them all into a larger container or ziplock bag for easier storage in freezer. Remove as needed. to Warm up simply throw in the microwave until heated through and enjoy.

If I am just making a quick, simple batch, I simply scramble the eggs and mix in salsa and cheddar, forgetting about the other ingredients.

Egg McMama

That's right. You can have them at home with half the fat, grease and for less money and they are great for breakfasts on the go or just a quick breakfast at home.

6 English Muffins (I like whole wheat because it adds another "health dimension" to the mix)
6 eggs
6 cheese slices
6 slices of ham (you can also use bacon but you would probably want two slices per sandwich then or you can use 6 sausage rounds)

Fry the egg, breaking the yolk. Assemble on bottom half of muffin egg, cheese and choice of meat. Top with remaining half of muffin.

I, again, individually wrap these in wax paper after they have cooled and store them in the freezer. Take them out as needed, even the night before so they are really ready for microwaving. Throw them in the microwave until heated through and the kids (or you) are good to go with a quick, warm breakfast that is a bit different from cereal and a lot easier to take in the van with you.

I make several at a time when I am making them and it takes no time at all to add another 6 sandwiches onto the ones you are all ready making.