Posts for breakfast Category

Weekend Breakfasts

Weekend Breakfasts

I don’t know about you but when the weekend rolls around I don’t always feel like getting up early to make up big weekend  breakfasts, I like lazing in bed as much as everybody. :) That is why it is great to be able to make breakfast ahead of time.  Whether you make up a strata or a fabulous French toast casserole the night before, whoever gets up first just has to take it out of the fridge, pop it in the oven at the desired temperature and have it ready for when the rest of the clan wakes up; no fuss, and no mess!

This works really well even for early mornings like Christmas, when the kids [so that means you too] are up early and they want to get to opening presents – you can pop it in the oven and just sit and enjoy the mayhem while breakfast is getting prepared.

Here is an easy brunch strata from Kraft Canada– If you are gluten free you can use GF bread instead of the regular bread.

This is a recipe that I have used in the past and has been a hit at Christmas time; it is very sweet and gooey, but oh so good! So if the kids aren’t hyper enough from all the unwrapping they have done on Christmas morning, they can get jump started on this recipe from  :)


Enjoy, hope you get those extra zzz’s 😉



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To Market Day to Market Day to Buy Some Frozen Convenience Food

breakfast, Dinner, eggs, Timesavers - Jennifer - February 17, 2011

If you have school-aged children, you’ve probably heard of Market Day.  A monthly fundraiser for schools and other organizations, Market Day offers an extensive catalog of convenience foods that you order in advance and pick up at the school of your choice on a designated day.  The selection is vast, ranging from meats and produce, to prepared meals, appetizers, snacks and desserts.  While competitively priced, a portion of every purchase comes back to the host organization.  At our school, a dedicated staff of volunteers unloads the delivery truck on pick-up day, organizes the food by category, and helps patrons fill their orders and load their cars. 

My family and I have discovered several Market Day products that we can’t imagine life without.  Lots of people swear by their meats, but I generally go for the products I can use for a quick meal because, face it, it’s nice to have something in the freezer you can turn to in a pinch.  Here are our faves:

Cheese Lasagna Rollups:  I will never make lasagna from scratch again.  These come a dozen in a package, lasagna noodles rolled around the cheese mixture into cute little compact packages:  place them in a baking dish with your own sauce (sometimes we add sausage), cover with mozzarella, and bake.  No more mixing ricotta, parmesan and egg, boiling the noodles, layering, etc.  With our own sauce, this tastes no different than the labor-intensive homemade version.

Breakfast Skillet:  Scrambled eggs, cubed potatoes, pork sausage, onions and peppers; I love breakfast any time of day.  These come frozen in two bags (the eggs are separate).  Dump the first bag in your skillet, cover and cook five minutes; add a little water and the eggs, cover for another five minutes, and voila!  If all six of us ate this (only four will), I might have to scramble an extra egg or two to bulk it up, but even that’s nothing when I consider all of the chopping and dicing I’m avoiding.

Philly Cheese Steak Kit:  I may be from Chicago, but if I see a Philly Cheese Steak on a menu, I have a hard time convincing myself to order anything else.  So I was thrilled to find this option, which has everything you need to make four good-sized sandwiches in a matter of minutes.  Throw the frozen rolls (crusty sourdough!) into the oven at the same time you start the cheesesteaks in a skillet (they both take about five minutes).  Then I add the onions, let them simmer a few minutes, and sprinkle on the mozzarella, letting it melt.  There’s even enough meat here for us to make an extra sandwich on our own roll.

We have many other Market Day go-tos (like the Potato Skins, the Chicken Tortilla Soup, the Appetizer Loaf, many varieties of cookie dough, the PIES!), but I’d love to hear what your faves are!

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Star Wars in the Kitchen: Very Little Use of the Force Required

breakfast, Desserts, kitchen gadgets, Uncategorized - Jennifer - January 13, 2011

No one has to ask my kids twice if they want pancakes. Or cookies. Or cupcakes. Or pretty much anything sweet. Combine their passion for goodies with their obsession for Star Wars (my three boys range in age from 10 to 6, and “obsession” is putting it mildly), and just try and keep them out of the kitchen! I really wish I had discovered Williams-Sonoma’s line of Star Wars products before Christmas, but fortunately we have some birthdays right around the corner.

The cookie cutters are beyond cool, and you can choose from two sets at $19.95 each:  Heroes & Villains, or Vehicles.  Unfortunately, I’m not a very talented decorater, so the kids might have to settle for the general shape and a lot of imagination!  Also available, and much more likely to be used regularly in our house, are the Star Wars pancake molds

Let’s not forget the importance of our tools.  It would hardly be seemly to flip our Star Wars pancakes with anything but a Darth Vader or Storm Trooper Flexible Spatula ($12.95 each).

And of course, our little intergalactic chefs must look the part while hard at work in the galley.  The Star Wars Kids’ Apron  is available with ($24.95) or without ($19.95) personalization and even comes in adult sizes so no one has to feel left out.

Also available from Williams-Sonoma are Rebel Alliance and Galactic Empire Cupcake Decorating Kits ($12 each) and Vehicle Sandwich Cutters ($19.95).  Enjoy them much you will.

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Grooming My Future Competitive Eaters

breakfast, Dinner, eggs, kitchen gadgets, Product Reviews - Jennifer - January 2, 2011

Living in the midwest, we don’t cook outside anywhere near as often in the winter, and I really miss the taste of grilled food, as well as the expanded menu offerings that come from outdoor cooking.  So when I stumbled across the Nathan’s Reversible Stovetop Grill & Griddle while Christmas shopping, I just couldn’t pass it up.  And yes, that’s Nathan’s as in Nathan’s Famous Frankfurters, sponsors of the Nathan’s Famous Fourth of July Hot Dog-Eating Contest in Coney Island that my family can’t miss watching in horrified admiration every summer! 

We took our new Nathan’s Grill/Griddle on a test run today for lunch.  On the menu:  Nathan’s hot dogs (natch) and Johnsonville Sweet Italian Sausage.  The Grill/Griddle fits over both front and back burners of our gas stove (the only cooking surface not compatible is glass) and distributes the heat evenly.  Although the hot dogs cooked pretty quickly, the sausages took more than twice as long as they typically would on the outdoor grill.  But I liked how the grease was channeled away from the meat, and 40 minutes later, we thoroughly enjoyed our summer-style lunch in the middle of winter.  Afterwards, clean-up was a breeze on the non-stick surface.

On the flip side of the grill is the griddle, which holds further appeal for us.  Making breakfast for a family of six is no small endeavor, and the expanded surface of the griddle will make for much faster pancake production.  The box even depicts pancakes, eggs, bacon, sausage and potatoes all cooking simultaneously on the griddle surface, but that’s a challenge for another day.  So far, Nathan’s Famous Reversible Stovetop Grill & Griddle gets a thumbs up from my family, although I hope it will be quite a while before any of them can down 50 hotdogs in a ten-minute sitting!

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What Have You Done for Yourself Lately?

breakfast, eggs - Jennifer - December 10, 2010

I did something this morning that I almost never, ever do. I made myself breakfast. Of course I eat breakfast every day, but it’s usually a bowl of Cheerios or a yogurt, or sometimes just a granola bar on the run. And what do all of these quick “meals” have in common? None of them sticks with me, and I’m starving in an hour. If I could have a hot breakfast in a restaurant every day I’d be happy as a clam, but who has the time or the money for such indulgences?  Not I, that’s for sure.

My day job is retail merchandising, so I don’t even stop for snacks, let alone meals. And now that there are only a couple of weeks until Christmas, I’ll be going nonstop, between work and trying to get my family’s holiday together. So this morning, I decided to take a few minutes and send myself off on my long day with a good breakfast to get me through. I made myself a simple omelet, a few strips of bacon, and toast, and now I feel like I could take on the world!  Now, what to make for dinner . . .

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Nuts for Nutella

breakfast, Recipes - Jennifer - December 1, 2010

My family first discovered Nutella when my now-10-year-old was about two. We have a cousin who lived in Europe, and she brought Nutella with her while visiting because she wasn’t certain she’d be able to buy it in the U.S. Her kids had never had peanut butter before, so she wanted to make sure she had something with her that they would eat. She fed it to us too, and we’ve never looked back!  Thankfully, it’s widely available outside of Europe, now.

For the uninitiated, Nutella is a spread made from hazelnuts and flavored with cocoa. That’s right; use Nutella instead of peanut butter, and you essentially have a chocolate sandwich! How does it stack up to peanut butter nutritionally, though? A quick comparison of labels shows that the same 2 tbs. serving of Nutella has the following over good old PB:

Less calories from fat: 100 as opposed to 140

Less total fat: 11g as opposed to 16g

More total carbs: 22g as opposed to 7g

Nutella has more sugar than peanut butter, but it also has calcium.  And did I mention, it tastes like chocolate?  Chocolate!  In your sandwich!

Since winter is upon us, and Nutella is a staple in our household, I was delighted to stumble across the recipe for this quick and easy treat.

Nutella Cinnamon Hot Cocoa

I c. milk
1/3 cup Nutella
Pinch of cinnamon
Pinch of salt

In a small saucepan over medium flame, heat the milk until hot (not boiling), whisk in other ingredients and continue to whisk until Nutella has melted completely.  Pour into a mug, put your feet up, and enjoy!

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Breakfast of champions

breakfast - Kayla - September 9, 2009

During the summer my guys love to sleep in & then start their day with a big breakfast.Now that we are back at school I don’t want them to miss out on the big breakfast that starts their day off right, but we don’t have the kind of time it takes to leisurely make a large 1st meal either.

So to solve this problem I have a few tricks that have made sure my guys get a great healthy hearty start to their day & I don’t have to get up at 5 am to do it.

*Plan ahead!

I make up a menu at the beginning of the week & post it on the fridge so that my family knows what’s available to choose from. I don’t assign a day to each meal-we aren’t that scheduled & the lack of choice never has worked with my boys. But this takes the Uhhh what’s for breakfast today, that usually leads to  coffee & a donut.

*Make ahead

Protein is the most important part of a healthy breakfast & often times the most time consuming. So I buy sausage or bacon & cook it all on Monday so it is ready to go for the week. You can also do this with eggs & taters. One of our favs is breakfast burritos, you can make a mess of them & freeze or refrigerate them for later. They are easy & can be grab & go too.

I alos cut fruit ahead of time for wasy grab & go!

*Forzen if from your toater is still homemade!

That’s right! I do frozen waffles or you can make your own on Sunday & save some to freeze and toast later if you prefer. But this is quick, easy & still hot & ready to go with out the mess of waffle or pancake prep to worry about. I also do biscuits this way & my guys eat em up!


By taking as much work out of breakfast as you can you know have a few minutes to sit with your kids. Often schedules are so crazy this might be the only time you see each other today, so take advantage of it. Feed yourself & sit down to a hot, home cooked meal with your kids! You will be amazed  how this helps your day get off on the right foot too.

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Crab Quiche – YUM

breakfast - Kayla - March 26, 2009

I remember the good old days of eating the “fake” crab and loving it. Then on a trip to San Francisco I decided to impress my partner and order crab. Little did I know that I had been eating “fake” crab the whole time. I really did not like the real crab that first time – but now I just can’t get enough of it. I still like the fake stuff too.

I found a great recipe for Crab Quiche from All recipes – check it out. I am going to try this on the weekend and let you all know how it turns out.

1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

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Eggs Benedict – perfect any time of the day!

breakfast, Dinner, Non-meat dishes, Recipes - Kayla - February 17, 2009

Eggs Benedict is one of my all time favorite dishes. It’s perfect for any meal and simple to make.

Bring 8 cm (3-inches) of water to a boil. Reduce to a gentle simmer.
To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.
Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well.

Use the freshest eggs possible for oval shaped poach eggs.
Use cold eggs
The best pan is a shallow saucepan with large surface.
Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.

Hollandaise Sauce
Hollandandaise sauce is the icing on the cake sort of speak.

It is not that difficult to make at all if you remember not to let the sauce boil as you are thickening it or let the water in the double boiler boil.

Hollandaise Sauce

2 egg yolks
4 – 8 tablespoons butter, cut or broken into small pieces
pinch cayenne pepper
salt and pepper
1 – 2 tablespoons lemon juice or white wine vinegar

Separte the egg whites from the york. Put the egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water, beating the egg yolks constantly with a wire whisk. The water in the pan should not boil and the bowl should stay cool enough to hold with your hand.

*Tip save the egg whites for an egg white Omlete.

Continue beating the yolks constantly until they thicken. You will know when the yolks have thickened enough, when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk.

Immediately remove the bowl from over the water. Add the butter, in tiny pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass the sauce through a fine sieve and stir in the seasonings and lemon juice.

Tip: If the sauce is too thick, thin it a bit with cold water. Keep in a warm place.

Yogurt and Chive Hollandaise Sauce
2 egg yolks
1 teaspoon Dijon mustard
150 g Greek-style yogurt
1 tablespoon snipped fresh chives
pepper to taste

So we have our poached eggs and hollandaise sauce, all we need now is english muffins and some ham slices.

1. Cut english muffin in half.
2. Place one piece of ham on english muffin half.
3. Gently place poached egg on to ham.
4. Pour the hollandaise sauce over the poached egg.

Now we have Eggs Benedict

More Information:

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Wooed by SPECIAL K*

breakfast - Kayla - January 26, 2009

After being subconsciously wooed by Special K*’s  current television commercials, I decided to Google the brand and found the following recipe:

SPECIAL K* Banana Muffins


* 325 ml             1 1/3 cup        all-purpose flour

* 75 ml               1/3 cup           granulated sugar

* 15 ml               1 tbsp             baking powder

* 2 ml                 1/2 tsp            ground cinnamon

* 1 ml                 1/4 tsp            ground nutmeg

* 1 ml                 1/4 tsp            salt

* 375 ml            1 1/2 cup        Cereals Special K* cereal

* 1                                               egg

* 75 ml              1/3 cup          skim milk

* 50 ml              1/4 cup          vegetable oil

* 250 ml           1 cup              mashed ripe bananas (about 2 medium)


* In large mixing bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. Stir in crushed cereal.
* In small bowl, beat egg slightly; stir in milk, oil and bananas. Add to dry ingredients, stirring just until combined. Portion batter evenly into lightly greased or paper lined muffin-pan cups.
* Bake at 200°C ( 400°F ) for about 20 minutes or until golden brown and firm to the touch.

Nutritional Information

* 145 Calories (610 kJ)
* 3.0 g Protein
* 25 g Carbohydrate
* 4.5 g Fat
* 1.0 g Dietary Fibre

* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

*Percent Daily Values are based on a 2,000 calorie diet.

I don’t know if  Special K* cereal is the end all of cereals but I do know this,  it makes an already great banana muffin recipe even better.

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