Avocado Breakfast Pizza

Avocado Breakfast Pizza

Breakfast is the most important meal of the day right?  So why do so many of us let this "oh, so important" meal remain the same meal morning after morning.  Well, it's time to break the routine and treat yourself to a delicous, out of the ordinary breakfast tomorrow morning.  It's time to make Avocado Breakfast Pizza!  Don't worry this recipe is so quick and easy to make you won't have to wake up any early to whip up this mouth watering masterpiece.  So go ahead start the day off right and give your body an amazing breakfast with this recipe.


Avocado Breakfast Pizza

• ½ of Joseph’s Lavish Bread (50cal) 
• 2oz avocado 
• 1 egg 
• 1oz fresh mozzarella cheese shredded
• 2oz diced of tomato and green pepper 

Directions:
Pre-heat oven at 300. Bake lavish bread for 5 minute or until a tender crisp. Meanwhile, mash avocado to a smooth consistency and scramble the egg. Spread avocado on top of lavish bread, then garish with tomatoes, green peppers, egg and cheese. Place pizza over the broiler for 2-3 minutes until cheese is melted.

Serving: 1
Replaces: Protein, bread, fat and ½ veggie serving

Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

Ingredients :

• 1 pound(s) Italian Sausage (spicy)
• 4-6 Russet Potatoes :bite sized cubes
• 1 Onion :minced
• 1/4 cup(s) REAL bacon pieces
• 2 tablespoon(s) Garlic :minced
• 32 ounce(s) Chicken Broth
• 1/2 bunch(es) Kale (or Swiss Chard) :destem & cut/torn into bite sized pieces
• 1 cup(s) Heavy Whipping Cream
• 2 tablespoon(s) Flour

Preparation :

1.     Brown sausage links in a sauté pan.

2.     Cut links in half lengthwise, then cut slices.

3.     Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.

4.     Add just enough water to cover the vegetables and meat.

5.     Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

1.     Mix flour into cream removing lumps.

2.     Add cream and kale to the crock pot, stir.

3.     Cook on high 30 minutes or until broth thickens slightly.

4.     Add salt, pepper, and cayenne to taste.

Quick porridge with honey nut clusters

Quick porridge with honey nut clusters

What a way to warm up on the weekend!

Prep 7 min
Cook 12 min
Serves 4

Ingredients: 

• 125g rolled porridge oats

• 750ml water (substitute 250ml of the water for skimmed milk if you eat dairy and prefer creamier porridge)

For the clusters:

• 30g flaked almonds

• 40g skinned hazelnuts, roughly chopped

• ¼tsp ground cinnamon

• 2tsp brown sugar

• 1tbsp runny honey

• 1 quantity of quick porridge

• 2 bananas, sliced

Method: 

1. Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper. Combine the nuts, cinnamon, sugar and honey in a mixing bowl. Spread over the tray and bake for 8–10 min.

2. Combine the oats with the liquid in a large pan. Bring to the boil, stirring now and then, over a high heat. Reduce the heat to low and simmer, stirring constantly, for 5–6 min until thick. Serve plain or use in one of our recipes.

3. Cool the clusters, then scatter over porridge with the banana slices.

Per serving:

293kcal, 17.9g sugar, 7.1g protein, 4.8g fibre, 13.2g fat, 0g salt, 1.3g saturates,

Low cal
Low sats
Low salt
Suitable for vegetarians
Dairy free

Note :    The nutrition for all this recipe is based on making the quick porridge with water only. Using 500ml water and 250ml skimmed milk adds only 21kcal per portion, but you’ll also be getting an extra 2g protein and 80mg calcium with each bowlful.

EASY PEACH COBBLER

 PEACH COBBLER

Ingredients:

• 2 lb frozen peaches

• 1 box yellow cake mix

• 1 can(s) diet 7up or sprite

Directions:

1  Spread frozen peaches in Pam sprayed 13x9 pan.

2  Sprinkle dry cake mix over peaches.

3  Pour 7up over cake mix.

4  Cover with foil and bake for 20 minutes at 350 degrees.

5  Uncover and bake for 40 minutes.

6  ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving