Going out for Sunday Brunch is a rare treat reserved for birthdays, Mother’s Day and even Father’s Day. I love to dress up a little, and share a leisurely brunch with my family. No cooking, cleaning up, time constraints or worrying about calories on such occasions.
That’s not the case every other morning, especially Monday through Friday when time is of the essence. There is however, a solution for the “not a morning person” crowd, or those who have to serve breakfast to a family, all of whom have to stay on schedule.
Set the table the night before.
Set the coffee maker on a timer.
Empty the dishwasher the night before, for easy clean up.
Cold cereal with milk and a glass of juice is quick and easy to offer in the morning, but gets boring. If you want something more, continental breakfasts are easily prepared the night before.
Arrange some sliced cold cuts, and cheese on a plate and cover in plastic wrap. Do the same with fresh fruit, such as melon, papaya, or strawberries. Place them in the refrigerator.
With the table set, breakfast is on the table in minutes. Running late? Turn the continental breakfast into a sandwich to take with you!
Additional foods to serve include: single serving yogurt cups, hard-boiled eggs, and pre cooked frittata. For a warm breakfast, try overnight oatmeal cooked in a crock pot, topped with fresh fruit, also prepared the night before. Pre made pancakes can be warmed up fast too. Pre cut fruit is also handy for a morning smoothie.
Frittata (aka Breakfast Pizza in my house)
Ingredients (varies on what you have)
Olive oil, once around the pan,
1/2 onion, diced
1/2 bell pepper, diced
1 medium potato, cooked and diced
4 mushrooms, sliced
2 ozs Kebalsa or cooked sausage
1 plum tomato thinly sliced
5 eggs, beaten
1/4 teaspoon red pepper flakes
Grated cheese (optional)
Heat broiler to high.
Heat oil in a 9″ non stick frying pan.
Add onion and pepper, cook on a medium heat for 3 minutes.
Add potato, cook for 5 minutes. As the potatoes start to brown add red pepper flakes, mushrooms and sausage. Cook for 4/5 minutes, to soften mushrooms.
Wrap the frying pan handle in foil, to protect it from burning under the broiler.
Pour beaten eggs over the cooked sausage and vegetables. Lift the edges around the pan as the egg cooks, tipping the pan, so that the runny egg makes contact with the pan and cooks. When most of the egg has cooked and it has a thin layer of uncooked egg on the top, add the tomato slices and grated cheese. Place the frying pan under the broiler to finish cooking the frittata. It will rise and brown. Watch closely so as not to over cook. Remove from broiler and gently loosen the frittata away from the pan. It should slide out onto a platter.
Served immediately with hot sauce or left to cool and served at room temperature and cold the next day.
1 cup steel-cut oats. (Do not substitute with quick cook)
4 1/2 cups water
1/2 cup dried fruit: raisins, cranberries, apricot
Spray oil or butter
Grease a 2 quart slow cooker with spray oil or butter.
Add all ingredients and cook on low for 8 hours.
Serve with almond milk, cinnamon, honey and nuts as desired.
1 cup Rice milk or Almond Milk
1 Scoop of JuicePLUS complete beverage mix (chocolate or vanilla)
1 of each of the JuicePLUS Capsules, (Orchard, Garden and Vineyard) emptied out
1 cup of fresh fruit; berries, banana, pineapple, papaya, watermelon, apple,
1/4 cup crushed ice
Place ingredients into a blender, and zap!
If you have a magic bullet blender or similar it will blend frozen fruits easily. If your fruit starts to ripen before you can use it, slice it and put 1 cup servings into a baggies and freeze.
Want to learn more about JuicePLUS products? visit my website http://virginiaunderwood.juiceplus.com
I distribute worldwide!