Michelle's blog: "Breakfast Recipes"

3 cups cooked U.S. arborio or medium grain rice 1 cup orange juice, divided use 1/2 cup nonfat yogurt 1 1/2 tablespoons brown sugar 1 1/2 cups blueberries 1. Combine rice and 1/2 cup orange juice in 3-quart saucepan. Cook over medium-high heat 15 minutes or until orange juice is absorbed. Add remaining orange juice, stirring until juice is absorbed. Add yogurt and brown sugar; stir until dissolved. 2. Fold in blueberries just before serving. Makes 6 servings.

3 cups old fashioned oats 1 cup wheat bran 1 cup wheat germ 1/2 cup almonds (or pecans or walnuts) 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/3 cup honey 1/3 cup firmly packed brown sugar 1/3 cup orange juice 2 tablespoons melted butter 1 teaspoon ground cinnamon 1. Mix oats, wheat bran, wheat germ, nuts, and seeds in large bowl. 2. In small bowl mix honey, brown sugar, orange juice, butter, and cinnamon. 3. Pour honey mixture onto oats mixture and stir well. 4. Bake in a 275*F (135*C) oven for 1 hour, stirring every fifteen minutes.

1 pound boneless pork loin, cut into 1/2-inch cubes 1 tablespoon olive oil 1 (16-ounce) package refrigerated cooked, peeled and diced potato 1 cup chopped onion 1 cup chopped green bell pepper 1 clove garlic, crushed 1/3 cup chicken broth 1 teaspoon dried thyme 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons chopped fresh parsley 1. Heat oil in large ovenproof skillet over medium high heat. 2. Cook pork 3 to 4 minutes, until slightly brown. Stir in potatoes, onion, green pepper, garlic, broth, thyme, salt and pepper, cover, lower heat and simmer for 8 to 10 minutes. 3. Place skillet under broiler 4 to 5 inches from heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.

Ingredients 2 medium potatoes, quartered, sliced, or chopped (your choice) 1 bell pepper, chopped (green, yellow, orange, red) 1 sweet onion, chopped 1-2 cloves garlic, minced Juice of two lemon wedges (approx 1 tsp) Dash of sea salt Dash of black pepper Directions Chop vegetables and mince garlic. Heat a nonstick skillet with approx 1 tsp olive oil. Add potatoes, onions, and peppers to the pan and cook until browned. Add garlic, salt, and pepper and cook for about 1 minute. At the very last minute, squeeze lemon juice over the mixture. Number of Servings: 3

Ingredients 1.25 cups egg beaters (5 eggs) 1 boneless skinless chicken breast (cooked and shredded) 1/2 medium onion diced 1/2 cup mushrooms diced 2 ounces frozen broccoli (Thawed and diced) 1 cup frozen cauliflower (thawed and diced) 2 Tbsp non-fat milk 1 Tbsp extra virgin olive oil (to saute veggies) 3 ounces of Swiss cheese cut into small strips salt and pepper to taste Directions Preheat oven to 350. Boil chicken and once cooled, shred. In a large skillet, add olive oil and saute onion, mushrooms, thawed broccoli and cauliflower, and shredded chicken. Saute until tender. In a large mixing bowl stir together eggs, milk, and sauteed mixture and spoon evenly into muffin pan sprayed with non-stick cooking spray or lined with muffin papers. place a few strips of cheese on the top of each muffin. Bake for 20-25 minutes or until firm throughout. Makes 12 muffins

INGREDIENTS * 2 (6 ounce) containers vanilla yogurt * 1/2 cup pumpkin pie filling * 1 banana, broken into chunks * 2 cups apple juice * 1 teaspoon ground cinnamon * 1 dash ground nutmeg DIRECTIONS 1. Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender. 2. Blend until smooth, about 1 minute. Pour into glasses and serve.

INGREDIENTS * 1 pound sage flavored breakfast sausage * 3 cups shredded potatoes, drained and pressed * 1/4 cup butter, melted * 12 ounces mild Cheddar cheese, shredded * 1/2 cup onion, shredded * 1 (16 ounce) container small curd cottage cheese * 6 jumbo eggs DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. 2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. 3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. 4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

INGREDIENTS * 1 1/2 cups all-purpose flour * 1/2 cup white sugar * 1 1/2 teaspoons baking powder * 1/4 teaspoon ground nutmeg * 1/8 teaspoon salt * 1 egg, lightly beaten * 1/2 cup milk * 1/3 cup butter, melted * * 1/4 cup white sugar * 1/2 teaspoon ground cinnamon * 1/3 cup butter, melted DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. 2. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups. 3. Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm

INGREDIENTS * 1 1/2 cups quick cooking oats * 1/2 cup unbleached all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon ground cinnamon * 1/2 teaspoon salt * 1/2 cup brown sugar * 1/4 cup margarine, softened * 1 egg DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan. 2. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan. 3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.

1 cup all-purpose flour 1 1/2 teaspoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 large egg, separated (beat egg white until stiff) 1 cup sour cream 1/4 cup milk 1/4 cup butter, melted 1 medium banana, mashed 1. Heat waffle iron. 2. Stir together flour, sugar, baking powder, baking soda and salt in mixing bowl. Set aside. 3. In separate bowl whisk together egg yolk, sour cream, milk, butter and banana. 4. Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg white. 5. Pour batter from cup or ladle onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. Makes 4 servings.