I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!
It's never a bad idea to have a good supply of dumplings on hand. Ours taste way better and are much lower in sodium than what you'll find at the store. Plus, they go from freezer to plate in only 10 minutes--what could be easier? Just cook what you need tonight, and stash the rest in the freezer for a busy night later.
To lower the sodium in this cheesy, make-ahead breakfast dish, use ground turkey instead of breakfast sausage and add an herb such as thyme or oregano.
This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.
This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.
These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!
inexpensive nacho bake together in about 45 minutes from start to finish. Get creative with this dish and use whatever ingredients you have in your pantry or freezer.
From the Healthy Crepes Breakfast Recipe Collection. These are great for breakfast or any meal. Takes only 10 minutes to make. No gluten. No problem. They're just as good as crepes made with all-purpose flour.
Dinnertime at my house does not guarantee that you will actually have a dinner type meal. My family really loves having breakfast for dinner and I love to make breakfast-y foods at night more than I do in the morning! I seem to have more time in the evening. I guess I could wake up …
I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
