January 4, 2016

Prepare these dishes in advance to help maintain your healthy resolutions while not spending too much time in the morning.

PB&J Stuffed Multigrain Pancakes

Tired of the same toast and eggs in the morning? Switch it up with these tasty jam-stuffed pancakes.



3.4 ounces white whole-wheat flour (about 3/4 cup)
3 tablespoons cornmeal
3 tablespoons old-fashioned rolled oats, finely ground
1/4 cup peanut butter powder
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups low-fat buttermilk
1 large egg
6 tablespoons strawberry fruit spread
2 tablespoons butter, melted
3 tablespoons powdered sugar


  1. Preheat oven to 350°F.
  2. Heat a nonstick griddle or a large nonstick skillet over medium-high heat.
  3. Weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next seven ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.
  4. Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto one pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.
  5. Place baking sheet in oven. Bake at 350°F for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar.

To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.

To heat: Remove pancakes from wrapping; wrap individually with a paper towel. Microwave at high 2 minutes or until thoroughly heated.

Nutrition Facts Per Serving:

Serves: 6. Serving size: 1 sandwich, 1 teaspoon butter and 1 1/2 teaspoons powdered sugar. Calories: 246. Fat: 6.5 grams. Saturated fat: 3.1 grams. Monounsaturated fat: 1.6 grams. Polyunsaturated fat: .5 grams. Protein: 8 grams. Carbohydrates: 39 grams. Fiber: 3 grams. Cholesterol: 44 milligrams. Sodium: 400 milligrams.

Source: Cooking Light


Crunchy Granola Wedges

Sometimes even popping an item in the microwave takes too long. If your week looks hectic, make these granola wedges ahead of time for breakfast on-the-go. Feel free to substitute your favorite fruit, nuts and/or seeds in this recipe.



1 cup rolled oats
1 cup wheat flakes
1 cup sunflower seeds or chopped nuts
1/2 cup honey
1 cup dried cranberries
Pinch of salt


  1. Preheat oven to 400°F.
  2. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
  3. Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.)
  4. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.

Tip: Individually wrap in plastic and store at room temperature for 3 days or freeze for up to 1 month.

Nutrition Facts Per Serving:

Serves: 8. Serving size: 1 wedge. Calories: 279. Fat: 9 grams. Saturated fat: 1 gram. Monounsaturated fat: 2 grams. Protein: 6 grams. Carbohydrates: 47 grams. Fiber: 5 grams. Cholesterol: 0 milligrams. Sodium: 20 milligrams.

Source: EatingWell


Ham & Swiss Cheese Quiche

This healthy quiche is equally flavorful served warm or room temperature. Filled with ham, red bell pepper, caramelized onions and Swiss cheese, this recipe is perfect for a quick breakfast or brunch.




3/4 cup white whole-wheat flour
3/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons cold butter
2 tablespoons sour cream
2 tablespoons extra-virgin olive oil
2-3 tablespoons ice water


2 teaspoons extra-virgin olive oil
2 cups diced onions
1/8 teaspoon salt plus 1/4 teaspoon, divided
2 tablespoons water
1 cup finely diced red bell pepper
1 cup diced broccoli
1/3 cup finely diced ham steak
1 teaspoon chopped fresh thyme
1/2 cup shredded Swiss cheese
4 large eggs
2 large egg whites
3/4 cup low-fat milk
1/4 cup sour cream
1/4 teaspoon freshly ground pepper


  1. To prepare crust: Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.
  2. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times—the mixture may still be a little crumbly — then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  3. To prepare filling and bake quiche: Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
  4. Heat oil in a medium skillet over high heat. Add onions and 1/8 teaspoon salt; cook, stirring frequently, until the onions start to brown, 3 to 5 minutes. Add water, reduce heat to low and cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes. Remove from heat and let cool while you roll out the crust.
  5. Place the dough on a sheet of parchment or wax paper and roll into a 12- to 13-inch circle, dusting the top with a little flour, as needed. (If chilled more than 1 hour, let the dough stand at room temperature for 5 minutes before rolling.) Place the prepared pie pan upside down in the center of the dough. Holding one hand on top of the pan and the other hand underneath the paper, flip pan and dough over so the dough is lining the pan. Remove the paper and patch any tears in the dough. Trim the crust so it evenly overhangs the edge by about 1 inch, then tuck the edges under at the rim and crimp with your fingers or a fork.
  6. Spread the caramelized onions in the bottom of the crust. Layer bell pepper, broccoli and ham over the onions and sprinkle with thyme. Top with cheese. Whisk eggs, egg whites, milk, sour cream, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Pour the mixture into the crust.
  7. Bake the quiche until puffed and firm when touched in the center, 40 to 50 minutes. Let cool on a wire rack for 15 minutes. To serve, cut into 8 pieces.

Nutrition Facts Per Serving:

Serves: 8. Serving size: 1 slice. Calories: 271. Fat: 14 grams. Saturated fat: 6 grams. Monounsaturated fat: 6 grams. Protein: 12 grams. Carbohydrates: 24 grams. Fiber: 3 grams. Cholesterol: 116 milligrams. Sodium: 354 milligrams.

Source: EatingWell



Looking for more easy meal ideas? Head over to our recipes page to find some great options!