Friday, June 19, 2015

Recipe Weekend Fathers Day Brunch Recipes

Disclosure / Disclaimer: I received these recipes, free of charge,from the Pritikin Longevity Center + Spa and kontos Foods, for blog purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it


Dad isn't quite the early rise as Mom is usually, 
so I have some great recipes for you, that are great for brunch, 
this Father's day weekend!


Straight from the mastermind of Pritikin Longevity Center + Spa Executive Chef Anthony Stewart, the brunch recipes below are not only healthy and great-tasting but kid-friendly too, so they can help you and the kids prepare some of Dad’s favorite meals without a morning carb overload.

Egg-cellent Breakfast Quesadilla 

edd-celent breakfast quesadilla

Ingredients
  • 1 cup diced assorted vegetables (the more colors the better!)
  • ½ cup egg whites
  • ¼ teaspoon freshly ground black pepper
  • 1 whole-wheat, low-sodium lavash thin bread
  • 3 tablespoons shredded fat-free mozzarella cheese
  • 1 tablespoon chopped fresh cilantro leaves (optional)
  • 2 tablespoons fat-free sour cream
  • ¼ cup pico de gallo (no salt added) or no-salt-added salsa (like Enrico’s brand)
                                                                               Directions
  1. In a medium nonstick skillet, sauté vegetables until they begin to brown. Add in egg whites and scramble. Season with black pepper.
  2. On a warm griddle or flat-top grill, place lavash thin bread and let the side facing the heat get hot.
  3. Turn the bread over on the griddle or grill and sprinkle the cheese on the top side.
  4. On half of the top side, spread the vegetable scramble and cilantro.
  5. When the cheese begins to melt, fold the thin bread in half to cover the vegetables. Press firmly using a tool like a large firm spatula or the bottom of a pan. Flip onto the other side and grill for about 2 minutes, then press.
  6. Remove from heat. Cut quesadilla into four pieces and serve two pieces per person with fat-free sour cream and salsa on the side.

                                          Chocoholic Chocolate Brownie Oatmeal 


chocoholic choclate oatmeal

Ingredients:
  • ½ cup rolled oats, cooked with 1 ½ cups of water
  • 1 teaspoon raw, unsweetened cocoa powder
  • ¼ teaspoon cinnamon
  • ½ cup non-fat milk
  • 1 tablespoon walnuts (optional)
  • 1 cup Blueberries (optional)
  • 2 tablespoons Splenda
                                                                          Directions;
  1. Cook the oats with 1 ½ cups of water until the oats are fluffy and all water has disappeared (You can do this by cooking for 2 minutes in the microwave, stirring and then cooking for 2 more minutes).
  2. Add cocoa powder and cinnamon to the cooked oats while they are still hot.
  3. Stir until everything is fully combined and your oats have a deep chocolatey color.
  4. Add walnuts and the milk (You can add as much milk as you’d like, but about ½ cup gives the oats a nice creamy consistency).
  5. Add Splenda and stir to combine until the oats have the consistency you like. If you’re using blueberries, add them in now.
Superfood: The raw cocoa powder, believe it or not, is actually one of the healthiest parts of this dish. While normally adding chocolate would make the dish unhealthy, adding raw unsweetened cocoa powder is different because It comes straight from the cacao bean, containing antioxidants, polyphenols, a bit of fiber and some protein too.


Some Dads like a bit more for brunch- check out this grat pizza- you could even add some egg to make it 'brunchy'!

“This new spin on a classic pizza will make dad feel extra special while indulging on one of his favorite foods,” said Steve Kontos, vice president and owner of Kontos Foods. “And, as an added bonus, this personal pizza is ready to eat in less than 10 minutes, giving families more time to spend enjoying it together.”

kingneptune shrimp pizza

Ingredients:

One 7-Inch ready-made pizza crust (optional - grill for 1 min. before topping grilled side up.)
6 medium shrimp raw (peeled and de-veined)
2 tablespoons extra virgin olive oil
1 teaspoon fresh minced garlic
1 oz. sliced scallions
8 cherry tomatoes (quartered)
4 oz. shredded whole milk mozzarella (artisan) cheese
1 oz. shredded Parmesan cheese
½ oz. chopped dill or chives

Directions:
  1. Conventional oven - preheat oven to 400⁰ F; Convection oven - preheat oven to 375⁰ F
  2. Sauté raw shrimp, garlic, and scallions in the olive oil for about 1 minute, or until the shrimp turn pink.
  3. Using a slotted spoon, remove the shrimp, scallion/garlic mixture and set the seasoned olive oil to the side.
  4. Spread the mozzarella and Parmesan cheese onto the pizza crust.
  5. Spread the shrimp and scallion/garlic mixture on top of pizza evenly.
  6. (Optional) Evenly drizzle seasoned olive oil over the top.
  7. Place topped pizza into the oven on a pan (Tip: Place directly on rack for a crispy crust). 
  8. Conventional oven - Bake for 6-8 minutes; Convection oven - Bake for 5-6 minutes.
  9. Remove from oven with a baking sheet or pizza spatula.
  10. Top with quartered cherry tomatoes and chives or dill.
  11. Let cool for 1-2 minutes.
  12. Slice into 4-6 slices. 
Note: Oven baking times can vary. Flatbread pizza is ready when the cheese is melted completely and edges are medium brown, to liking.

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