Question by nicole w: good healthy breakfast and lunch recipes?
i would like to make some breakfast and lunch recipes when im babysitting my 10 year old sister. does any one have any good recipes or sites i could use for me to make for us both?
Answer by MissMary
Here are some ideas for you to try, I hope one or two work out! <3 Cheesy Apple-Bacon Brunch Ingredients: 1 lb sliced bacon 1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup) 2 tablespoons sugar 1 1/2 cups Original Bisquick® mix 1 1/2 cups milk 4 eggs 2 cups shredded Cheddar cheese (8 oz) Preparation: Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Makes: 8 to 10 servings Sweet Hot Monte Christo Sandwich Ingredients: Per Sandwich: 2 slices sourdough French bread 1 teaspoon sweet hot mustard 2 slices Muenster cheese 2 slices Canadian bacon 3-4 thin slices of tart green apple 2 eggs, lightly beaten 2 tablespoons low fat milk 2 tablespoons maple syrup Seasonal fruit Confectioner's sugar Preparation: Spread mustard evenly over 1 slice of bread. Top with cheese, Canadian bacon, apple and second slice of bread. In a shallow plate, combine eggs and milk. Dip sandwich into egg mixture; allow to soak for 2 minutes. Repeat on the other side. On a non-stick baking pan, bake sandwiches at 425º on each side for about 10 minutes, or until browned. Drizzle with maple syrup, sprinkle with confectioner's sugar and garnish with sliced strawberries. Serve this Sweet Hot Monte Christo for a festive brunch with friends. Mexican Bread Pudding Layers of bread and shredded Cheddar are arranged in a baking dish, covered with a sweet cinnamon syrup and then baked slowly to golden perfection. Ingredients: 2 cups water 1 cup Splenda Brown Sugar Blend 1/2 cup Splenda No Calorie Sweetener, Granulated 1 stick cinnamon 2 tablespoons cinnamon 1 teaspoon vanilla 1/8 teaspoon salt 12 slices of day-old French bread (1/2 inch thick) 2 cups Cheddar cheese, grated 1 cup golden raisins Preparation: Preheat oven to 350 degrees F. Combine the water, Splenda Brown Sugar Blend, Splenda Granulated Sweetener, cinnamon stick, cinnamon, vanilla and salt in a saucepan and bring to a boil. Set aside. In a baking dish, arrange a layer of the bread, sprinkle with a layer of cheese, then raisins and pour some of the syrup on top. Continue this process until all of the ingredients have been used. Bake for 1 hour. Eat it hot or cold. Huevos Rancheros in Tortilla Cups Ingredients: 4 tablespoons olive oil, divided 6 6- to 61/2-inch-diameter corn tortillas 1 15-ounce can pinto beans or black beans, drained 2/3 cup chopped fresh cilantro, divided 1 teaspoon ground cumin 6 large eggs 3/4 cup grated Monterey Jack cheese 1 cup purchased pico de gallo 2 to 3 teaspoons bottled chipotle hot sauce Preparation: Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil. Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside). Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.
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