Categories
Healthy Breakfast Ideas

Savoury Breakfast Muffin

Savoury Breakfast Muffin - Healthy Breakfast Ideas
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Savoury Breakfast Muffin

Ingredients

  • 1 1/2 cups self-raising flour
  • 2 cups grated tasty cheese
  • 100 g mortadella chopped
  • 1 zucchini grated
  • 1/4 cup thinly sliced chives
  • 3/4 cup milk
  • 1 egg
  • 1/4 cup fruit chutney
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Instructions

  • Preheat oven to 200°C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Line bases of holes with baking paper.
  • Sift flour into a large bowl. Add cheese, mortadella, zucchini and chives. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.
  • Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.
Categories
Easy Appetizers Healthy Breakfast Ideas

Baked Basil Mozzarella Bread Slices

Baked Basil Mozzarella Bread SlicesIngredients:

  • 8 slices of white bread from the day before
  • 250 g mozzarella
  • 1 sprig of basil
  • about 120 ml of milk
  • 100 g of flour
  • 3 eggs (M)
  • salt
  • pepper
  • Oil for frying

Instructions:
1. Cut off the rind of the bread slices. Pat dry the mozzarella and cut lengthwise into 4 equal slices. Rinse basil and shake dry, pluck off the leaves and cut them to small pieces. Sprinkle each little basil on 4 slices of bread and put 1-1 slice of mozzarella to the center. Place the remaining slices of bread on it and press the edges gently.

2. Add the milk and flour each in a deep plate . Put the bread slices in milk and squeeze gently at the edges , then coat with flour. Tap off any excess flour. Whisk the eggs with 4 tbsp milk in a deep dish, and season with salt and pepper.

3. Heat oil for deep frying until its getting bubbly. Turn the floured slices of toast in the egg – milk mixture and fry until golden brown in 1-2 minutes in hot oil, turning once. Drain on kitchen paper and serve as hot as possible . Serve with a green salad , arugula salad or with tomatoes.

Categories
Healthy Breakfast Ideas Lunch Box Ideas

Pizza Pies in Sandwich Maker

Pizza Pie in Sandwich Maker - Healthy Breakfast Ideas
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Pizza Pies in Sandwich Maker

Ingredients

  • Sandwich maker
  • 2 sheets ready-rolled frozen reduced-fat puff pastry partially thawed
  • Olive oil cooking spray
  • 1 tablespoon tomato and herb pizza paste
  • 50 g shaved ham chopped
  • 1/2 x 225g can pineapple pieces in natural juice drained
  • 2 tablespoons grated reduced-fat pizza cheese
  • Mixed salad leaves to serve
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Instructions

  • Lightly spray sandwich maker with oil. Preheat the sandwich maker.
  • Meanwhile, place 1 sheet pastry on work surface. Spread one half with pizza paste, leaving a 2cm border around edges. Top with half the ham, pineapple and cheese. Fold pastry over. Press edges to seal.
  • Cook pies for 5 to 6 minutes or until golden and puffed. Repeat with remaining pastry, pizza paste, ham, pineapple and cheese. Cut pizza pies into triangles. Serve with salad leaves.
Categories
Healthy Breakfast Ideas Healthy Snack Recipes

Healthy Peking Chicken Pancakes

Healthy Peking Chicken Pancakes - Healthy Snack RecipesIngredients:

  • 4 large iceberg lettuce leaves, torn
  • 2 cups (260g) plain flour plus extra for dusting
  • 1 cup (250ml) boiling water
  • 1 red bullhorn capsicum, thinly sliced
  • 1 tbsp sesame oil
  • 1/3 cup (80ml) hoisin sauce
  • 1 regular barbeque chicken
  • 8 shallots, thinly sliced

Directions:

Sift flour into a medium heatproof bowl. Add boiling water and combine with flour to form soft dough.

Knead on lightly floured surface for about 5 minutes. Wrap in plastic and set aside for 20 minutes.

Unwrap dough and knead for a further 5 minutes. Divide into 8 equal portions. Pat each portion into even-sized rounds.

Brush half the rounds with sesame oil and top with remaining rounds. Roll each stack into a 20cm round.

Heat a medium, non-stick frying pan over high heat. Dry fry double pancakes for 45 seconds, or until starting to puff. Flip and cook for a further 30 seconds. Pancakes should be lightly browned, but still pliable.

Remove from pan and peel them apart. Transfer to plate and cover with clean tea towel while repeating with remaining pancakes. Each individual pancake is only cooked on one side. The oil keeps the inside moist and allows them to be easily separated.

Spread un-fried side of each pancake with hoisin sauce, then top with lettuce, chicken, capsicum and shallots. Roll up to enclose filling. Serve immediately.

Categories
Healthy Breakfast Ideas Healthy Sweet Snacks

Apple Cinnamon Rolls

Apple Cinnamon Rolls - Healthy Breakfast for KidsIngredients:

  • 20 g of fresh yeast
  • 50 g of sugar
  • 400 g flour (type 550)
  • 125 g butter, softened
  • 1 pinch of salt
  • 1 teaspoon ground cinnamon
  • 2 medium apples
  • 2 tablespoons granulated
  • sugar
  • Flour for editing

Directions:

In a large bowl, add the warm water and yeast and mix until the yeast is dissolved. Add the sugar and the oil and let it rest for about 5 minutes.

If the yeast is good, the yeast mixture should bubble up and rise. Add the egg and the salt to the bowl and whisk.

Add 3 cups of flour and mix the dough. You can use a mixer as well. Add more flour if you think the dough is too sticky.  Let the dough rest for 20 minutes.

In the meantime shred the apples and chop the pecans. In a small bowl mix the brown sugar and cinnamon.

Preheat oven to 375 F degrees. Roll out the dough into a long rectangle and about 1/4 inch in thickness. Brush the butter over the surface of the dough. Sprinkle the brown sugar and cinnamon over the entire surface of the dough. Sprinkle the apples all over then the chop pecans.

Start folding the dough with the side that furthest from you and pinch the ends together. Cut the roll into 1 1/2 inch pieces. You can use a 9×13 inch baking dish, make sure it’s buttered well. I used 2 pie dishes.

Place the rolls in the buttered dish making sure to leave some room between them. Let them rest for another 30 minutes, until they pretty much double in size. Bake them for 20 to 25 minutes.

Categories
Healthy Breakfast Ideas

Italian Breakfast Scones

Italian Breakfast Scones - Healthy Breakfast Ideas
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Italian Breakfast Scones

Ingredients

  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60 g butter chilled, chopped
  • 3/4 cup buttermilk
  • Buttermilk extra, for brushing
  • 1/4 cup sun-dried tomatoes finely chopped
  • 2 tablespoons fresh basil leaves finely chopped
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Instructions

  • Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add tomato and basil.
  • Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  • Roll dough out to a 20cm square. Cut into 16 squares.
  • Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 15 minutes or until golden and hollow when tapped on top. Serve for breakfast.
Categories
Healthy Breakfast Ideas Lunch Box Ideas

Italian Antipasto Wrap

Italian Antipasto Wrap - Healthy Breakfast Ideas
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Italian Antipasto Wrap

Ingredients

  • 6 white wheat wraps
  • 6 slices prosciutto
  • 12 slices bought chargrilled eggplant
  • 1 x 210g ctn bocconcini drained, thickly sliced
  • 250 g semi-dried tomatoes
  • 1 x 80g pkt baby rocket leaves
  • 1 x 150g ctn Wattle Valley basil with cashew & parmesan chunky dip
  • [widget id="shortcodes-ultimate-2"]

Instructions

  • Place wraps on a clean work surface. Top each wrap with a slice of prosciutto. Top with eggplant, bocconcini, tomatoes, rocket and dip. Season with salt and pepper. Roll up firmly to enclose filling.
  • Wrap in non-stick baking paper and serve immediately.
Categories
Healthy Breakfast Ideas

Easy Breakfast Parmesan Muffin

Easy Parmesan Breakfast MuffinIngredients:

  • 50 g hazelnut
  • 50 g walnut
  • 250 g of flour
  • 2 tsp baking powder
  • 100 g freshly grated Parmesan
  • salt
  • pepper
  • 80 ml neutral oil
  • 2 eggs
  • 250 ml buttermilk
  • 1 12-muffin tin
  • Fat for the plate

Instructions:

1 Preheat the oven to 180 ° (fan oven 160 °) Chop the nuts. Mix flour with baking powder, Parmesan cheese, nuts, 1 teaspoon salt and ½ teaspoon pepper.

2 Mix the oil with eggs and buttermilk until smooth. Stir in flour mixture quickly. Pour the mixture into the muffin forms. Bake in the middle of the owen for 20-25 minutes. Take out the muffins, after cooling take out from the fors and serve it for breakfast.

Categories
Easy Appetizers Healthy Breakfast Ideas Lunch Box Ideas

Meatball Sub Egg Roll Snacks

Meatball Sub Egg Roll SnacksIngredients:

  • 8 ounces frozen cooked meatballs, thawed and cut into bite-size pieces
  • 2 cups prepared or jarred marinara sauce
  • Eight 6-inch square egg roll wrappers
  • 2 eggs, beaten
  • 8 ounces shredded mozzarella
  • 16 fresh basil leaves
  • Peanut oil, for frying

Directions:

Toss the meatballs with 1/4 cup of the marinara sauceArrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons) and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go.Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out.

Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.

Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet.

Serve with the remaining marinara sauce for dipping.