cooking class

Lift and turn; lift and turn. For the fluffiest, lightest scrambled eggs, the secret is in the wrist. Resist the stir and embrace the lift! 

egg-cellent eggs

To keep your eggs in tip-top shape, store them in their cartons on an inside shelf of the refrigerator. Eggs are good for up to 5 weeks after the packing date on the carton.

Scrambled Eggs

start to finish 10 minutes

• 6 eggs
• ⅓ cup milk or half-and-half
• ¼ tsp. salt
• Dash black pepper
• 1 Tbsp. butter

1. In a bowl whisk together eggs, milk, salt, and pepper. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges.

2. Using a spatula or spoon, lift and turn partially cooked egg mixture so that uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist (photo 3, below). Immediately remove from heat.

Makes 3 servings (¾ cup each).

each serving 191 cal., 14 g fat (6 g sat. fat), 384 mg chol., 379 mg sodium, 2 g carb., 0 g fiber, 2 g sugars, 13 g pro.

breakfast Burritos

Tuck scrambled eggs into warmed tortillas with shredded or crumbled cheese; sautéed veggies; salsa; chopped fresh cilantro; and/or crumbled crisp-cooked bacon, cooked sausage or chorizo, or chopped cooked ham.

Cheese-and-Onion Scrambled Eggs Prepare as directed, except cook 2 Tbsp. sliced green onion in the butter 30 seconds; add egg mixture and continue as directed. After eggs begin to set, fold in ½ cup shredded cheddar, mozzarella, or Monterey Jack cheese with jalapeño chile peppers (2 oz.). If desired, top with crumbled crisp-cooked bacon.

Denver Scrambled Egg Prepare as directed, except omit salt and increase butter to 2 Tbsp. In the skillet cook 1 cup sliced fresh mushrooms, ⅓ cup diced cooked ham, ¼ cup chopped onion, and 2 Tbsp. finely chopped green sweet pepper in the butter. Add egg mixture and continue as directed.

quick eggs in a cup

Coat a 10-oz. ramekin or custard cup with nonstick cooking spray. Break 2 eggs into ramekin and beat to break yolks. If desired, sprinkle with salt and black pepper. Microwave 45 seconds; stir. Microwave 20 to 30 seconds more or until eggs are puffed and set.

Vigorously whisking the egg mixture incorporates air and helps give the scrambled eggs a light and fluffy texture.

After you pour the eggs into the heated skillet, let them sit 20 to 30 seconds or until the eggs begin to set on the bottom. Let ribbons of cooked egg begin to form before you put your spatula to work.

Lift and turn the cooked egg toward the center, allowing uncooked eggs to flow under the edges. Repeat until eggs are just set and still appear slightly wet. Immediately remove from the heat.

what is a frittata? think of a frittata as a quick, crustless cousin to the quiche and a clever way to use up leftover veggies and meats. sauté ingredients, add eggs, and broil as directed for an easy, filling anytime-of-day dish.

Frittata with Tomatoes

start to finish 25 minutes

• 8 eggs, lightly beaten
• ½ cup milk or half-and-half
• ½ cup chopped thinly sliced prosciutto
• 2 Tbsp. chopped fresh basil
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 2 Tbsp. olive oil
• 2 cups cherry tomatoes
• ½ to 1 cup frozen, thawed artichoke hearts
• ½ cup chopped red onion
• ¼ cup shredded Parmesan cheese (1 oz.)

1. Preheat broiler. In a medium bowl whisk together eggs, milk, prosciutto, 1 Tbsp. of the basil, the salt, and pepper.

2. In a 12-inch broilerproof nonstick skillet heat oil over medium heat. Add tomatoes; cook 1 minute, stirring once or twice. Transfer to a bowl and stir in remaining basil. In same skillet cook artichokes and red onion 4 minutes, stirring occasionally.

3. Pour egg mixture over artichoke mixture. Cook over medium heat. As mixture sets, run a spatula around edges of skillet, lifting egg mixture so that uncooked portion flows underneath. Continue cooking until mixture is almost set (surface will be moist). Sprinkle with cheese.

4. Place skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or just until top is set. Top with tomato mixture.

Makes 6 servings (1 wedge each).

each serving 209 cal., 14 g fat (4 g sat. fat), 256 mg chol., 504 mg sodium, 6 g carb., 1 g fiber, 3 g sugars, 15 g pro.

Chicken Frittata with Chimichurri Prepare egg mixture as directed, except omit prosciutto and basil and add 1 Tbsp. chopped fresh cilantro. In the skillet cook one 4-oz. can diced green chile peppers, drained, in 1 Tbsp. olive oil over medium heat 3 minutes. Add 1 cup shredded cooked chicken and ⅔ cup canned red kidney or black beans, rinsed and drained. Pour egg mixture over chicken mixture. Cook frittata as directed, topping with ½ cup shredded Monterey Jack cheese (2 oz.) before broiling. Meanwhile, for chimichurri, in a food processor or blender combine 1 cup each packed fresh cilantro and parsley; ¼ cup white wine vinegar; 3 cloves garlic; and ½ tsp. each salt, ground cumin, and crushed red pepper. With processor or blender running, slowly add ¼ cup olive oil and blend until smooth. Top frittata with chimichurri and snipped cilantro.

Bacon, Potato, and Kale Frittata Prepare egg mixture as directed, except omit milk. In a covered 2-qt. saucepan cook 12 oz. tiny red new potatoes, quartered, in enough boiling water to cover 10 minutes or just until tender; drain. In the skillet cook 6 slices bacon, coarsely chopped, over medium-high heat until starting to crisp. Add 2 cups chopped fresh kale and ½ cup coarsely chopped onion; cook 5 minutes or until onion is tender. Stir in cooked potatoes. Pour egg mixture over potato mixture; cook frittata as directed.

Smoked Salmon and Red Pepper Frittata In a medium bowl combine 8 lightly beaten eggs; ¾ cup cottage cheese or crumbed feta cheese; 1 tsp. dried herbes de Provence or Italian seasoning, crushed, or ½ tsp. dried dill; and ⅛ tsp. black pepper. In the skillet cook ½ cup chopped red onion and 2 cloves garlic, minced, in 1 Tbsp. olive oil over medium heat 4 minutes or just until onion is tender. Stir in 4 cups fresh baby spinach; cook 1 minute or until wilted. Pour egg mixture over spinach mixture; cook frittata as directed. Top with ½ cup thinly sliced red sweet pepper and 1 oz. thinly sliced smoked salmon (lox-style).

what are chilaquiles? this one-pan mexican dish simmers Crunchy tortilla strips to softness in a bold sauce. toppers vary, but fried eggs put our version squarely in breakfast territory.

Cheesy Ham Chilaquiles

start to finish 35 minutes

• 5 6-inch corn tortillas, cut into 1-inch strips
• 3 cups refrigerated fresh salsa
• 1 cup reduced-sodium chicken broth
• 1½ cups diced cooked ham Sliced fresh jalapeño chile peppers (optional) (tip)
• 1 cup shredded cheddar cheese (4 oz.)
• ¼ cup sour cream
• 1 recipe Fried Eggs (optional)
• Fresh snipped cilantro

1. Preheat oven to 350°F. Spread tortilla strips in a single layer on a large baking sheet. Bake 15 minutes or until crisp.

2. In a 12-inch skillet bring salsa to simmering over medium heat; stir in broth. Return to simmering. Simmer 2 minutes. Stir in ham.

3. Set aside a few of the tortilla strips for garnish. Stir remaining tortilla strips into salsa mixture. Simmer 3 minutes more or until tortilla strips are softened and mixture is slightly thickened.

4. Sprinkle with reserved tortilla strips and, if desired, jalapeño peppers. Serve with cheese, sour cream, Fried Eggs (if desired), and cilantro.

Makes 6 servings (¾ cup each).

each serving 226 cal., 12 g fat (6 g sat. fat), 46 mg chol., 657 mg sodium, 19 g carb., 1 g fiber, 5 g sugars, 13 g pro.

TOP OFF your TOAST

Spreads, sprinkles, crumbles—toast toppers have come a long way from butter and jam. Use these ideas as the building blocks for your own versions.

Peanut or almond butter sliced banana sliced strawberries honey granola

Cream cheese smoked salmon cucumber slices everything bagel seasoning

Mashed avocado sliced tomato sliced red onion chopped hard-boiled egg salt and black pepper

Hummus roasted veggies olive oil crumbled feta cracked black pepper

Build a breakfast sandwich

Stack your favorite breakfast ingredients between bread for an easy grab-and-go morning meal. Customize these ideas below however you like.

Toaster waffles scrambled egg sliced cheddar cheese maple sausage patty maple syrup drizzle

Hearty toast slices mayonnaise sliced tomato sliced hard-boiled egg bacon slices arugula or baby spinach

Buttermilk biscuit crispy hash browns sliced Canadian bacon or ham sliced swiss or cheddar cheese fried egg

toasted Bagel mashed avocado sautéed mushrooms, sweet peppers, and onions sliced pepper jack cheese over-easy egg hot sauce

on the side

A weekend morning calls for the full breakfast spread—side dishes included. Get the scoop on how to fix hash browns and perfectly cooked meats.

bacon & sausage

PORK BACON

TO FRY, place bacon slices in an unheated skillet. Cook over medium heat 8 to 10 minutes, turning occasionally. If bacon browns too quickly, reduce heat. Drain well on paper towels.

TO MICROWAVE, place bacon slices on a microwave-safe rack or plate lined with microwave-safe paper towels. Cover with a paper towel. Microwave to desired doneness, rearranging slices once.

TO BAKE, preheat oven to 400°F. Place bacon slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake 18 to 21 minutes or until bacon is crisp-cooked. Drain well on paper towels.

UNCOOKED SAUSAGE PATTIES

TO FRY, place ½-inch-thick sausage patties in an unheated skillet and cook over medium-low heat about 12 minutes or until centers are no longer pink, turning once. Drain sausage patties on paper towels.

TO BAKE, preheat oven to 400°F. Arrange ½-inch-thick patties on a rack in a shallow baking pan with sides. Bake 18 to 20 minutes or until centers are no longer pink. Drain on paper towels.

UNCOOKED SAUSAGE LINKS

TO FRY, place sausage links in an unheated skillet; cook over medium-low heat 14 to 16 minutes or until centers are no longer pink, turning frequently to brown evenly. Drain on paper towels.

TO BAKE, preheat oven to 375°F. Place uncooked links in a shallow baking pan with sides. Bake 16 to 18 minutes or until centers are no longer pink, turning once. Drain on paper towels.

crispy hash browns

To make good hash browns you don’t have to shred your own potatoes. Start with a package of frozen or refrigerated shredded or cubed hash browns. Check the label for the most accurate directions, but here’s a good rule of thumb to start. In a 12-inch skillet heat 2 Tbsp. vegetable oil over medium-high heat. Carefully add 4 cups hash browns; spread evenly. Cook 5 to 6 minutes. Drizzle top with 1 Tbsp. oil. Turn hash browns. Cook 5 to 7 minutes more until golden brown.

loaded hash browns

Top crispy hash browns with cheese; fried eggs; crumbled bacon; cooked pork or chicken sausage; chopped ham or turkey; sautéed chopped onion, sweet pepper, and/or mushrooms; pickled jalapeño pepper slices; salsa; sour cream; hot sauce; plus salt, black pepper, and/or snipped fresh herbs.

French Toast

start to finish 20 minutes

• 4 eggs
• 1 cup milk
• 2 Tbsp. sugar
• 2 tsp. vanilla
• ½ tsp. ground cinnamon (optional)
• ½ tsp. orange zest (optional)
• ¼ tsp. ground nutmeg (optional)
• 8 slices Texas toast or ½-inch slices country Italian bread or rich egg bread (challah or brioche)
• 2 Tbsp. butter
• Maple syrup and/or powdered sugar (optional)

1. In a shallow bowl whisk together first seven ingredients (through nutmeg). Dip bread slices into egg mixture, turning to coat (let soak in egg mixture 10 seconds per side).

2. On a griddle or in a heavy skillet melt 1 Tbsp. of the butter over medium heat. Add half of the bread slices; cook 2 to 3 minutes on each side or until golden. Remove from griddle. Repeat with remaining butter and bread slices. Serve warm. If desired, serve with syrup and/or powdered sugar.

Makes 4 servings (2 slices each).

each serving 410 cal., 17 g fat (7 g sat. fat), 272 mg chol., 530 mg sodium, 48 g carb., 2 g fiber, 11 g sugars, 16 g pro.

FRENCH TOAST

Pancakes are ready to flip when top surfaces are bubbly and edges look slightly dry.

Buttermilk Pancakes

start to finish 25 minutes

• 1¾ cups all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 egg, lightly beaten
• 1½ cups buttermilk or sour milk (tip)
• 3 Tbsp. vegetable oil
• Butter and/or maple syrup (optional)

1. In a large bowl stir together first five ingredients (through salt). In a medium bowl combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, fold in fruit (ideas, opposite).

2. For standard-size pancakes, pour ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter if necessary. (For mini pancakes, use 1 Tbsp. batter.) Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden; turn over when surfaces are bubbly and edges are slightly dry. If desired, top with butter and/or syrup. Serve pancakes warm.

Makes 12 standard-size pancakes.

Pancakes Prepare as directed, except substitute milk for the buttermilk, increase baking powder to 1 Tbsp., and omit baking soda.

Buckwheat or Whole Wheat Pancakes Prepare as directed, except use ¾ cup all-purpose flour and add 1 cup buckwheat flour or whole wheat flour.

each pancake (all variations) 123 cal., 4 g fat (1 g sat. fat), 19 mg chol., 179 mg sodium, 18 g carb., 0 g fiber, 4 g sugars, 3 g pro.

Waffles

hands-on time 15 minutes

bake according to manufacturer’s directions

• 1¾ cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• ¼ tsp. salt
• 2 eggs, lightly beaten
• 1¾ cups milk
• ½ cup vegetable oil or butter, melted
• 1 tsp. vanilla
• Butter and/or maple syrup (optional)

1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture.

2. In another bowl combine eggs, milk, oil, and vanilla. Add egg mixture to flour mixture. Stir just until moistened.

3. Add batter to a preheated, lightly greased waffle baker according to manufacturer’s directions (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. If desired, top with butter and/or syrup. Serve warm.

Makes twelve 4-inch waffles.

each waffle 186 cal., 11 g fat (2 g sat. fat), 34 mg chol., 199 mg sodium, 18 g carb., 0 g fiber, 4 g sugars, 4 g pro.

fruit waffles or pancakes

Stir one of the following into the batter at the end of Step 1 for pancakes and Step 2 for waffles: ½ cup fresh or frozen blueberries or chopped fresh apple, apricot, peach, nectarine, or pear; or ¼ cup snipped dried apple, apricot, pear, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

Buttermilk Waffles Prepare as directed, except reduce baking powder to 1 tsp. and add ½ tsp. baking soda to flour mixture. Substitute 2 cups buttermilk or sour milk (tip) for the milk. If desired, top with strawberries and honey.

Gingerbread Waffles Prepare as directed, except increase flour to 2 cups and omit the sugar. Add ½ tsp. each ground ginger and cinnamon and ¼ tsp. ground cloves to flour mixture. Add 2 Tbsp. molasses to egg mixture. If desired, top with lemon curd and sprinkle with ground cinnamon.

Chocolate Waffles Prepare as directed, except reduce flour to 1½ cups, increase sugar to ¼ cup, and add ⅓ cup unsweetened cocoa powder to flour mixture. Fold ¼ cup mini semisweet chocolate chips into batter. (Lightly coat the waffle baker with nonstick cooking spray between each waffle to prevent sticking.) If desired, top with chocolate-flavor syrup.

Breakfast Fruit-and-Nut Cookies

hands-on time 25 minutes

bake 10 minutes at 350°F

• 4 eggs, lightly beaten
• 1⅓ cups packed brown sugar
• 6 Tbsp. butter, melted
• 2 tsp. vanilla
• ½ cup finely snipped pitted whole dates or dried golden figs
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• ½ cup oat bran
• ¼ cup flaxseed meal
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ cup chopped toasted pecans

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl combine eggs, brown sugar, butter, and vanilla. Stir in dates.

2. In a medium bowl combine next six ingredients (through cinnamon). Add flour mixture to date mixture, stirring until moistened. Stir in pecans. For each cookie, drop about ¼ cup dough into mounds 3 inches apart on cookie sheets.

3. Bake 10 to 12 minutes or until edges are golden. Cool on cookie sheets 1 minute. Remove; cool on wire racks.

Makes 20 cookies.

To Store Layer cookies between waxed paper in an airtight container. Store at room temperature up to 2 days or freeze up to 3 months.

each cookie 211 cal., 7 g fat (3 g sat. fat), 46 mg chol., 109 mg sodium, 34 g carb., 2 g fiber, 17 g sugars, 4 g pro.

breakfast fruit-and-nut cookies

Blueberry Cereal Bars

hands-on time 15 minutes

chill 2 hours

• Nonstick cooking spray
• ½ cup almond butter
• ⅓ cup butter, cut up
• ⅓ cup packed brown sugar
• ⅓ cup pure maple syrup
• 1 tsp. vanilla
• ¼ tsp. salt
• 3 cups regular rolled oats, toasted (tip)
• 1 cup crisp rice cereal
• ⅔ cup dried blueberries
• ½ cup chopped pecans or almonds, toasted
• 2 Tbsp. chia seeds

1. Line a 13×9-inch baking pan with foil, extending foil over edges. Lightly coat foil with cooking spray.

2. In a 4-qt. saucepan combine almond butter, butter, brown sugar, and maple syrup. Bring to boiling over medium-high heat, stirring to dissolve sugar. Boil 30 seconds, stirring constantly. Remove from heat. Stir in vanilla and salt. Stir in remaining ingredients.

3. Press mixture into prepared baking pan. Cover with waxed paper, set another pan inside, and weight mixture down with cans of food. Chill 2 hours or until firm enough to cut. Remove cans and pan. Using foil, lift out uncut bars. Cut into bars.

Makes 18 bars.

To Store Place bars in a single layer in an airtight container. Store in refrigerator up to 3 days.

each bar 209 cal., 11 g fat (3 g sat. fat), 9 mg chol., 86 mg sodium, 26 g carb., 3 g fiber, 13 g sugars, 4 g pro.

blueberry cereal bars

customize it

pick the ingredients to create a recipe that’s all your own.

Crunchy Granola

hands-on time 20 minutes

bake 20 minutes at 300°F + 15 minutes at 350°F

cool 15 minutes

• Nonstick cooking spray
• 2½ cups regular rolled oats
• ⅔ cup chopped NUTS
• 2 Tbsp. SEEDS
• ¼ cup butter
• ¼ cup packed brown sugar
• LIQUID SWEETENER
• FLAVORING
• ½ tsp. salt
• ½ cup toasted wheat germ
• ¼ cup oat bran
• ½ cup DRIED FRUIT
• Fat-free milk or yogurt (optional)

1. Preheat oven to 300°F. Line a 13×9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray. Spread oats, NUTS, and SEEDS in baking pan. Bake 20 minutes, stirring twice.

2. Meanwhile, in a 1- or 1½-qt. saucepan combine butter, brown sugar, and LIQUID SWEETENER. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from heat. Stir in FLAVORING and salt.

3. Remove baking pan from oven and place on a wire rack. Increase oven temperature to 350°F. Add wheat germ and oat bran to oat mixture. Pour warm brown sugar mixture over oat mixture; stir to coat. Bake 5 minutes. Remove from oven and place on wire rack.

4. Using a spatula, press granola in pan, making an even layer. Bake 10 minutes more or until golden. Cool on a wire rack 15 minutes. Using foil, lift out granola. Crumble granola; cool. Stir in DRIED FRUIT.

5. Store in an airtight container at room temperature up to 2 weeks. If desired, serve granola with milk.

Makes 13 servings (½ cup each).

each serving 216 cal., 10 g fat (3 g sat. fat), 9 mg chol., 131 mg sodium, 29 g carb., 3 g fiber, 14 g sugars, 5 g pro.

in the slow cooker

Lightly coat a 3½- or 4-qt. slow cooker with cooking spray. In prepared cooker stir together oats, NUTS, and SEEDS. Prepare brown sugar mixture as directed in Step 2; stir into mixture in cooker. Cover and cook on high 1 hour, stirring from bottom up every 20 to 30 minutes. Stir in wheat germ, oat bran, and DRIED FRUIT. Cover and cook 30 to 60 minutes more or until golden.

Our favorite combos

Almonds, flaxseeds, maple syrup, vanilla, dried cherries

Pistachio nuts, sesame seeds, agave syrup, orange zest, dried blueberries

Walnuts, chia seeds, maple syrup, mild-flavor molasses, ginger, dried apples

mix & match ingredients

NUTS (Pick 1)

■ Almonds

■ Hazelnuts

■ Pecans

■ Pistachio nuts

■ Walnuts

SEEDS (Pick 1)

■ Chia seeds

■ Flaxseeds

■ ¼ cup pumpkin seeds (pepitas)

■ Sesame seeds

■ Raw sunflower kernels

LIQUID SWEETENER (Pick 1)

■ 2 Tbsp. each honey and light-color corn syrup

■ ¼ cup maple syrup Or agave syrup

■ 2 Tbsp. each pure maple syrup and mild-flavor molasses

FLAVORING (Pick 1 or 2)

■ ½ tsp. almond extract

■ ½ tsp. ground cinnamon

■ ¼ tsp. ground ginger

■ ½ tsp. orange zest

■ 1 tsp. vanilla

DRIED FRUIT (Pick 1)

■ Apples or pears, snipped

■ Apricots, snipped

■ Blueberries

■ Cherries, snipped

■ Cranberries

■ Raisins

Almond-apricot Cereal Mix

start to finish 10 minutes

• 1 cup regular rolled oats
• 1 cup quick-cooking barley
• 1 cup bulgur or cracked wheat
• 1 cup snipped dried apricots, dried cranberries, and/or raisins
• ¾ cup sliced almonds, toasted (tip)
• ⅓ cup sugar
• 1 Tbsp. ground cinnamon
• ¼ tsp. salt

1. In an airtight container stir together all ingredients. Store at room temperature up to 2 months or freeze up to 6 months. To prepare each serving, in a 1-qt. bowl combine ¾ cup water and ⅓ cup cereal mix. Microwave on 50% power (medium) 8 to 11 minutes or until cereal reaches desired consistency, stirring once. Stir before serving. If desired, serve with milk.

Makes 13 servings (⅓ cup each).

each serving 201 cal., 4 g fat (0 g sat. fat), 0 mg chol., 47 mg sodium, 39 g carb., 6 g fiber, 12 g sugars, 6 g pro.

ALMOND-APRICOT CEREAL MIX

Coconut-Chia Oat Squares

hands-on time 20 minutes

bake 18 minutes at 325°F

cool 1 hour

• Nonstick cooking spray
• 1 cup regular rolled oats
• ½ cup oat bran
• ½ cup flaked or shredded coconut
• ⅓ cup packed brown sugar
• ¼ cup whole wheat flour
• 3 Tbsp. almond butter or peanut butter
• 2 Tbsp. water
• 1 Tbsp. honey
• ⅛ tsp. baking soda
• ⅛ tsp. salt
• ⅛ tsp. coconut extract
• 2 Tbsp. chia seeds
• Milk and desired fruit (optional)

1. Preheat oven to 325°F. Coat a 15×10-inch baking pan with cooking spray. In a food processor combine next five ingredients (through flour). Cover and process until finely ground. Add next six ingredients (through coconut extract). Cover and process until combined. Transfer to a large bowl. Stir in chia seeds (mixture will be crumbly).

2. Using bottom of a measuring cup, press oat mixture firmly into prepared baking pan. Bake 18 to 20 minutes or until golden. Cool in pan on a wire rack (mixture will crisp as it cools).

3. Using a table knife or small metal spatula, release oat mixture from pan. Break into small bite-size pieces. Store at room temperature up to 1 week. If desired, serve with milk and fruit.

Makes 6 servings (½ cup each).

each serving 296 cal., 10 g fat (3 g sat. fat), 0 mg chol., 116 mg sodium, 48 g carb., 8 g fiber, 18 g sugars, 9 g pro.

coconut-chia oat squares

chia seeds

Fiber-rich chia seeds add texture and heart-healthy, plant-based omega-3 fatty acids. Add them to oatmeal, smoothies, and yogurt parfaits.

make it ahead

Chill leftover oatmeal in an airtight container up to 3 days. For one serving, microwave ⅔ cup oatmeal, covered, 1 minute or until warm, stirring once. Add milk to desired consistency.

Steel-Cut Oatmeal

hands-on time 10 minutes

cook 25 minutes

• 4 cups water
• ½ tsp. salt
• 1⅓ cups steel-cut oats (tip)
• Topper(s) (optional) (below left)

1. In a 3- or 4-qt. saucepan bring the water and salt to boiling. Stir in oats. Simmer, covered, 25 to 30 minutes or just until oats are tender and water is nearly absorbed. Serve warm. If desired, top servings with topper(s).

Makes 6 servings (⅔ cup each).

each serving 142 cal., 3 g fat (0 g sat. fat), 0 mg chol., 199 mg sodium, 24 g carb., 4 g fiber, 0 g sugars, 6 g pro.

Slow Cooker In a 3½- or 4-qt. slow cooker combine 6 cups water, 2 cups steel-cut oats, and 1 tsp. salt. Cover and cook on low 6 to 7 hours or high 3 to 3½ hours. Serve as directed.

Makes 9 servings (⅔ cup each).

Pressure Cooker In a 4- or 6-qt. electric or stove-top pressure cooker (info, Pressure Cookers) combine 4 cups water, 1⅓ cups steel-cut oats, and ½ tsp. salt. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Open lid carefully. Serve as directed.

toppers

Warm oatmeal can be topped with dried fruit, chopped nuts (almonds, pecans, walnuts, hazelnuts), shredded or flaked toasted coconut, brown sugar, maple syrup, and/or milk or half-and-half.

Overnight Bulgur

hands-on time 10 minutes

chill 12 hours

• ⅔ cup plain low-fat yogurt or whole-milk Greek yogurt
• ¼ cup bulgur
• 3 Tbsp. milk or refrigerated unsweetened coconut milk
• 2 Tbsp. packed brown sugar or honey (optional)

1. In a small bowl stir together all of the ingredients. If desired, divide mixture between two ½-pt. jars or small storage containers. Cover and chill overnight (up to 3 days). Stir before serving.

Makes 2 servings (1 cup each).

each serving 123 cal., 2 g fat (1 g sat. fat), 7 mg chol., 71 mg sodium, 20 g carb., 2 g fiber, 7 g sugars, 7 g pro.

Raspberry-Java Overnight Bulgur Prepare as directed, using brown sugar and stirring ½ tsp. instant espresso powder into mixture before dividing into jars. Top with ¼ cup raspberries before chilling.

each serving 185 cal., 2 g fat (1 g sat. fat), 7 mg chol., 75 mg sodium, 36 g carb., 3 g fiber, 21 g sugars, 7 g pro.

Blackberry-Ginger Overnight Bulgur Prepare as directed, using honey and stirring 1 Tbsp. snipped crystallized ginger or ¼ tsp. ground ginger into mixture before dividing into jars. Top with ¼ cup blackberries before chilling. If desired, top with chopped toasted hazelnuts.

each serving 215 cal., 2 g fat (1 g sat. fat), 7 mg chol., 74 mg sodium, 45 g carb., 3 g fiber, 25 g sugars, 8 g pro.

bulgur

These wheat kernels are processed by steaming or boiling, drying, then grinding (aka cracking) into coarse, medium, or fine pieces. It has a tender, chewy texture; an earthy flavor; and lots of fiber. And surprise—as a breakfast cereal, it’s just as delicious as oatmeal.

Overnight Oatmeal

hands-on time 10 minutes

chill 12 hours

• 1 6-oz. carton plain low-fat yogurt or one 5.3-oz. carton plain whole-milk Greek yogurt
• ⅔ cup regular rolled oats
• ⅔ cup milk
• 2 Tbsp. honey or maple syrup
• 1 Tbsp. chia seeds or flaxseed meal (optional)

1. In a medium bowl stir together all of the ingredients. If desired, transfer mixture to three ½-pt. jars or divide among three small storage containers. Cover and chill overnight (up to 3 days).

Makes 3 servings (¾ cup each).

each serving 172 cal., 3 g fat (1 g sat. fat), 8 mg chol., 66 mg sodium, 30 g carb., 2 g fiber, 19 g sugars, 7 g pro.

Peanut Butter-banana Overnight Oatmeal

PEANUT BUTTER-BANANA OVERNIGHT OATMEAL

Prepare as directed, using honey and stirring ½ cup sliced banana and 1 Tbsp. peanut butter into oat mixture before jarring. If desired, top servings with blueberries and additional banana or honey.

Shortcut Donuts

hands-on time 20 minutes

fry 2 to 4 minutes per batch

• Vegetable oil for deep-fat frying (tip)
• ½ cup granulated sugar
• 1 Tbsp. ground cinnamon
• 1 17.3-oz. pkg. (2 sheets) frozen puff pastry sheets, thawed, or two 7.5-oz. pkg. (10 each) refrigerated biscuits

1. In a 4-qt. saucepan or deep-fat fryer heat 2 inches of oil to 365°F. Meanwhile, in a bowl stir together granulated sugar and cinnamon. Unfold pastry sheets or separate biscuits. Using a 2½-inch donut cutter (or a 2½-inch and 1-inch round cutter), cut rounds.

2. Fry pastry rounds and holes, two or three at a time, in hot oil 2 to 4 minutes or until golden, turning once. Remove with a slotted spoon; drain on paper towels. While warm, toss donuts in cinnamon-sugar or, if desired, powdered sugar.

Makes 16 servings (1 donut + 1 hole each).

each serving 254 cal., 18 g fat (4 g sat. fat), 0 mg chol., 76 mg sodium, 20 g carb., 1 g fiber, 7 g sugars, 2 g pro.

Filled Donuts Cut puff pastry into 2½-inch rounds (do not cut holes in rounds). Fry as directed; cool slightly. Holding each warm donut (use tongs if necessary), use a chopstick to poke a hole in one side of donut. Pipe chocolate-hazelnut spread or desired-flavor jam into opening. Repeat on opposite side.

iced Donuts Omit sugars and cinnamon. Prepare Powdered Sugar Icing or Chocolate Powdered Sugar Icing. Drizzle or spread on warm donuts. If desired, top with sprinkles, toasted coconut, finely chopped toasted nuts, or chopped chocolate-covered espresso beans.

Cinnamon Roll Donuts Prepare as directed, except omit sugars and cinnamon. Substitute two 12.4-oz. pkg. (8 each) refrigerated cinnamon rolls with icing for the puff pastry. Separate dough and fry as directed. Drizzle with icing.

Crescent Roll Donuts Prepare as directed, except substitute two 8-oz. pkg. (8 each) refrigerated crescent rolls for the puff pastry. Separate dough; shape into crescents. Fry as directed.

shortcut donuts

Kiwi-Peach Green Smoothies

start to finish 15 minutes

• 2 cups chopped Swiss chard or spinach leaves
• 1½ cups frozen unsweetened peach slices
• 1⅓ cups peeled and chopped kiwifruits
• 1 cup ice cubes
• 1 avocado, halved, seeded, peeled, and chopped
• ½ cup unsweetened pineapple or orange juice
• 2 Tbsp. lime juice (optional)

1. In a blender combine all ingredients. Cover and blend until smooth. If desired, top servings with additional kiwifruit pieces.

Makes 4 servings (1 cup each).

each serving 153 cal., 7 g fat (1 g sat. fat), 0 mg chol., 44 mg sodium, 24 g carb., 6 g fiber, 14 g sugars, 2 g pro.

Red Strawberry-Veggie Smoothies

start to finish 30 minutes

• 1½ cups small cauliflower florets
• 2 cups frozen raspberries
• 1½ cups frozen unsweetened whole strawberries
• 1 to 1¼ cups unsweetened vanilla almond milk
• 1 cup red sweet pepper strips
• 1 5.3- to 6-oz. carton strawberry low-fat Greek yogurt
• 2 Tbsp. strawberry preserves (optional)

1. In a 1- or 1½-qt. saucepan cook cauliflower in enough boiling water to cover 10 minutes or until very tender; drain. Rinse with coldwater to cool quickly; drain again.

2. In a blender combine cauliflower and the remaining ingredients. Cover and blend until smooth. If desired, top servings with additional berries.

Makes 4 servings (1 cup each).

each serving 123 cal., 3 g fat (1 g sat. fat), 5 mg chol., 72 mg sodium, 22 g carb., 8 g fiber, 12 g sugars, 5 g pro.

Berry-Banana Smoothies

start to finish 10 minutes

• 1½ cups frozen unsweetened pitted dark sweet cherries
• 1¼ cups unsweetened vanilla almond milk
• 1 5.3- to 6-oz. carton blueberry Greek yogurt
• 1 large banana, peeled, sliced, and frozen
• ½ cup frozen blueberries
• ½ cup ice cubes

1. In a blender combine all ingredients. Cover and blend until smooth. If desired, top servings with additional banana slices and blueberries.

Makes 4 servings (1 cup each).

each serving 183 cal., 1 g fat (0 g sat. fat), 1 mg chol., 70 mg sodium, 41 g carb., 4 g fiber, 33 g sugars, 5 g pro.

protein power

Boost the protein in your morning sipper with the addition of one or more of the following:

Dried protein powder, such as whey, pea, or soy

Greek yogurt (plain or flavored)

Almond butter or other nut butters

Seeds such as chia, hemp, or flax

Silken tofu

make it ahead

Prep a big batch of smoothies for quick weekday breakfasts. Transfer each serving to an airtight container. Store in the fridge up to 3 days (or freeze up to 6 months; thaw in fridge). Stir before serving.

customize it

Pick the ingredients to create a recipe that’s all your own.

mix & match ingredients

To turn any smoothie into a Smoothie Bowl, reduce the liquid in the smoothie by ¼ to ½ cup. Because a Smoothie Bowl has a thicker consistency, you can sprinkle it with any of the toppings, below, and scoop everything up with a spoon.

POWDERS

■ Acai powder

■ Cacao powder

■ Matcha powder

■ Peanut butter powder

■ Probiotic powder

■ Veggie powder

SEEDS & NUTS

■ Chia seeds

■ Chopped nuts

■ Flaxseeds

■ Pumpkin seeds (pepitas)

■ Raw sunflower kernels

SWEETENER

■ Agave syrup

■ Honey

■ Maple syrup

FRUITS

■ Banana

■ Berries

■ Kiwifruit

■ Mango

■ Pineapple

■ Pomegranate seeds

DRIED FRUITS

■ Dried fruits, snipped

■ Shredded or flaked coconut

GRAINS

■ Cereal

■ Granola

■ Muesli

■ Oats