Strawberry Shortcake Steel Cut Oats

Lately I have been experimenting with steel cut oats. I am not a big fan of them, normally I could take them or leave them, but they are nutritious and perfect to eat when I get to work since I can make a few days worth at a time. Finally I have found a way to cook them that is delicious. This recipe reminds me of strawberry shortcake. The best part is that I was able to turn the steel cut oats in to more of a dessert without adding tons of calories. YUM!
Ingredients
1 cup steel cut oats
4 cups water
1 - 1lb. bag of frozen strawberries (4 reserved for garnish)
4 tbs. Splenda

Directions

In a sauce pan bring water to a boil.

Stir in steel cut oats. Once added reduce heat to low and simmer uncovered, stirring occasionally for 25-30 minutes (or to desired consistency)

Once oats are done stir in splenda and strawberries, breaking up the strawberries with spoon as you stir. Once mixed well separate into 4 dishes, garnish with a strawberry.

Serving Size: 1/4 recipe
Calories: 187.5
Fat: 2 grams
Cholesterol: 0 milligrams
Sodium: 0 milligrams
Carbohydrates: 36.75 grams
Fiber: 5.5 grams
Sugar: 7.75 grams
Protein: 5 gram
Points: 3

Nothing better then a banana with hazelnut spread !!!

Yum ...... this makes an amazing breakfast or dessert DELISH !!!

1 large banana sliced
2 tbs hazel spread ( I used Kroger brand)

Layer banana slices and hazelnut spread in a cup or bowl, Enjoy !

Serving Size: 1
Calories: 281
Fat: 9.5 grams
Cholesterol: 0 milligrams
Sodium: 11 milligrams
Carbohydrates: 51 grams
Fiber: 3.5 grams
Sugar: 35.5 grams
Protein: 2.5 gram
Points: 6

Souffle Omelet with Balsamic Strawberries

I found this recipe while browsing for something new to try (recipe here). The picture looked amazing. When I got down to the ingredients list I have to admit I became scared. I thought to myself that this was either going to be an amazing recipe or a disgusting one. I was pretty convinced that it would not be something in between. I bought the ingredients to make it, and it took a few days for me to build up enough guts ( I really was expecting it to be gross) but to my surprise it was AMAZING !!! The egg is really light and fluffy. The sweetness reminded me more of a big pancake then an egg. This recipe reminded me of eating a dessert like strawberry shortcake. I will definitely be making this again.

Ingredients

8 oz. fresh strawberries, steams cut off and quartered

1 tablespoon fresh mint or 1 teaspoon dried mint (more or less to taste)

½ tablespoon balsamic vinegar

2 teaspoon granulated sugar, divided

2 large eggs, separated

¼ teaspoon Vanilla

1 tablespoon butter (use 2 tablespoons if you are making two omelets)

Directions

In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar

Recipe makes 2 servings

Serving Size: 1 omelet
Calories: 196.5
Fat: 9.25 grams
Cholesterol: 210 milligrams
Sodium: 120.5 milligrams
Carbohydrates: 17.25 grams
Fiber: 2.25 grams
Sugar: 13.5 grams
Protein: 7 gram
Points: 4

Chili Omelet

I have been craving a chili omelet for days. After looking up the nutrition facts for restaurant omelets, I decided I would make this at home. I made the perfect black bean chili recipe so I decided to give this a try. It turned out great. Now I only wish I could wake up early enough to eat this for breakfast every day.

Ingredients

1 cup 100% liquid egg whites

½ cup black bean chili (see recipe)

¼ cup shredded 2% cheddar cheese

Cooking Spray

Salt and Pepper to taste

Directions

Spray a small frying pan with with cooking spray. Heat on medium heat. Once the pan is warm add liquid egg whites. Cover pan and cook approx 5 minutes until egg is fully cooked.

Once egg is cooked add chili and cheese, fold egg over and serve.

Serving Size: 1 recipe
Calories: 350
Fat: 8.5 grams
Cholesterol: 20 milligrams
Sodium: 1092 milligrams
Carbohydrates: 28.5 grams
Fiber: 7.5 grams
Sugar: 1.5 grams
Protein: 39 gram
Points: 7

Banana Coffee Cake Topped With a Coconut & Macadamia Nuts

This recipe was one that I found on line. It looked good and I wanted something other then the usual granola bar I had been eating for breakfast. I knew with a few ingredient changes I could make this recipe much less fattening then the recipe I had found on line. It turned out ok but it wasn't overly rich and sweet like you would have expected it too. I would rate this recipe a 3.5 out of 5

Ingredients

Cake

1 1/3 cup all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

1 cup mashed ripe banana ( approximately 2 bananas )

¾ cup splenda

3 tablespoons no sugar added apple sauce

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

2 egg whites

Topping

½ cup packed brown sugar

2 tablespoons water

2 tablespoons fat free I can't believe it's not butter (butter or margarine can be substituted but will raise calories)

2 oz package chopped macadamia nuts, toasted

4 tablespoons flaked sweetened coconut, toasted

Directions

Preheat oven to 350°.

Flour a 9-inch round cake pan

Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana, splenda, olive oil, vanilla extract, nutmeg, and egg whites in a bowl; beat with a mixer at medium speed for 2 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into floured pan.

Bake at 350° for 30 minutes. Cool on wire rack

In a non stick pan with a small spray of cooking spray toast the nuts and coconut, set aside.

Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.

Serving Size: 1/10 of coffee cake
Calories: 159
Fat: 5.2 grams
Cholesterol: 0 milligrams
Sodium: 167 milligrams
Carbohydrates: 25.6 grams
Fiber: 1.2 grams
Sugar: 9.9 grams
Protein: 3.5 gram
Points: 3