Basic HTML Version
AUGUST 2013
dashrecipes.com
BACK-TO-SCHOOL BREAKFASTS
rainbow waffles
HANDS-ON:
25min
•
TOTAL:
25
min
•
MAKES:
6
1 cup 2% cottage cheese
¼ cup whipped cream cheese
1 Tbsp honey (optional)
1 large green apple, finely
chopped (about 1¹∕ ³ cups)
4 oz deli ham, chopped
½ cup chopped walnuts
½ cup raisins
4 whole wheat English
muffins, split and toasted
2 thin slices provolone or
cheddar cheese, halved
waldorf breakfast
sandwiches
HANDS-ON:
20min
•
TOTAL:
20min
•
MAKES:
4
1 small orange
¾ cup whipped, low-fat
cream cheese
1 Tbspmaple syrup
6 frozen waffles, toasted
²∕ ³ cup (about 2 oz)
blueberries
1 kiwi, halved and sliced
½ mango, peeled and cubed
²∕ ³ cup (about 4 oz)
strawberries, hulled and
quartered
1.
Slice ends from orange and
stand flat on a work surface.
Slice off peel and white pith in
vertical strips, following curve
of orange. Working over a bowl,
cut between each membrane to
release orange segments.
2.
Stir together cream cheese
and maple syrup. Thickly spread
onto 1 side of each waffle. Divide
orange segments, blueberries,
kiwi, mango, and strawberries
among waffles and arrange
decoratively on top, pressing fruit
gently into cream cheese.
PER WAFFLE:
200 cal, 32g carbs,
5g protein, 7g fat, 15mg chol, 340mg
sodium, 3g fiber
1.
Preheat oven or toaster oven
to 400°F.
2.
Combine cottage cheese,
cream cheese, and honey with a
fork. Stir in apple, ham, walnuts,
and raisins. Divide among
English muffin bottoms. Top
each with ½ cheese slice.
3.
Toast in oven until cheese
melts, about 3 minutes, and
sandwich with muffin tops.
PER SANDWICH:
460 cal, 52g carbs,
24g protein, 20g fat, 40mg chol, 900mg
sodium, 7g fiber
Secret ingredient?
Maple syrup!
© PARADE Publications 2013. All rights reserved.