Make breakfast count with these "stick with you" recipes.
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Your kids are going to figure out that you have great expectations for them this school year if you (a) tell them and (b) show it with your actions, such as making breakfast a big deal.
3 Reasons to Bother with Breakfast
1. Better performance. Breakfast eaters have a more positive attitude toward school and work and they perform better. A Boston study showed that children who started eating breakfast raised their test scores significantly and were late or absent from school less frequently.
2. Better overall nutrition. Kids who eat breakfast are more likely to get the nutrients their bodies need. A Louisiana study found that children who skipped breakfast rarely met even two-thirds of the daily requirements for most minerals and vitamins.
3. Better weight control. Breakfast revs up the body's metabolic rate first thing in the morning, burning calories faster than if the morning meal had been skipped. Thus breakfast eaters maintain their weight more easily than skippers.
Your older kids can make this in 15 minutes or less. Serve with orange juice, milk, and toasted, buttered English muffins.
- 2 cups fresh raspberries or strawberries, or frozen lightly sweetened red raspberries or unsweetened whole strawberries
- 2 Tbsp. honey
- 3 cups water
- 1-1/2 cups quick-cooking rolled oats
1. If you are using frozen raspberries or strawberries, thaw them overnight in the refrigerator or according to package directions. Put the thawed berries and honey in a medium mixing bowl. Mash with a potato masher or stir with a wooden spoon to mix well and slightly crush the berries. Set aside.
2. In a medium saucepan stir water and oats together. Cook over medium-high heat just until bubbly, stirring constantly. Remove saucepan from heat and let oatmeal stand for 5 minutes.
3. With a large spoon transfer oatmeal to 4 cereal bowls. Spoon some of the berry mixture into each bowl. Gently swirl berries into the oatmeal. Makes 4 servings.
Nutrition facts per serving: 179 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 7 mg sodium, 36 g carbo., 3 g fiber, 5 g pro.
Melon slices, Canadian-style bacon, and milk complete the menu. The recipe can be doubled for more breakfast customers.
1. Spray a baking sheet with nonstick cooking spray. In a shallow bowl combine egg, milk, and vanilla. Dip bread slices in egg mixture just long enough to coat both sides. Place on baking sheet.
2. Bake in a 450 degree F oven for about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until golden.
3. Meanwhile, for sauce, in a small saucepan stir together orange peel, orange juice, honey, cornstarch, and cinnamon. Cook and stir 2 minutes more. Serve toast with warm orange sauce. Makes 2 servings.
Nutrition facts per serving: 291 cal., 6 g fat (1 g sat. fat), 107 mg chol., 439 mg sodium, 48 g carbo., 2 g fiber, 11 g pro. Daily Value: 10% vit. A, 35% vit. C, 18% calcium, 18% iron.