Cooking Light Breakfast Recipes For Kids

Ingredients

1 1/4 cups water
1/3 cup steel-cut oats
2 tbs uncooked pearl barley
1/8 tsp salt
1 tbs honey
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tbs sliced almonds, toasted
1 tbs turbinado sugar (optional)
1 tbs honey (optional)

Directions

• Combine first three ingredients in a one-quart microwave-safe bowl. Cover and refrigerate four hours or overnight.
• Uncover bowl and stir in salt. Microwave, uncovered, at high six minutes or until most of liquid is absorbed, stirring well after three minutes. Stir in honey, cinnamon, and nutmeg. Spoon evenly into two bowls. Top with almonds. If desired, sprinkle evenly with turbinado sugar or drizzle with honey.
  
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Ingredients

1 cup orange juice
1 cup refrigerated bottled mango slices
3/4 cup light firm silken tofu
3 tbs honey
1 1/2 cups frozen blackberries

Directions

Place all ingredients in a blender in the order given; process until smooth.

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Ingredients

1/4 tsp chopped fresh oregano
1/8 tsp salt
1/8 tsp black pepper
3 eggs, lightly beaten
3 egg whites, lightly beaten
4 (7 1/2-inch) 96-percent fat-free whole-wheat flour tortillas
Cooking spray
1/4 cup finely chopped onion
1 cup preshredded reduced-fat four-cheese Mexican-blend cheese
1 cup fresh salsa

Directions

• Combine first five ingredients in a bowl, stirring with a whisk. Heat tortillas according to package directions; keep warm.
• Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add egg mixture and onion to pan. Cook, without stirring, two minutes or until mixture sets on bottom. Draw a spatula across the bottom of the pan to form curds. (Do not stir constantly.) Cook two minutes or until egg mixture is thickened, but still moist. Remove from heat.
• Divide egg mixture evenly among warm tortillas. Top with 1/4 cup cheese and 1/4 cup salsa. Fold opposite sides of tortillas over filling; roll up. Serve immediately.

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