Martha Jefferson Hospital
General Information: (434) 654-7000 OR 1-800-633-6353
Martha Jefferson Neuroscience Center now open!
Breads & Breakfast Dishes
Breakfast Pizza
- Preheat oven to 425 degrees.
- Place 2 100% whole wheat Boboli pizza crusts on baking sheet.
- Spread thinly with pizza sauce or leftover spaghetti sauce.
- Layer with desired toppings such as bacon bits, ham strips, pineapple tidbits, fresh tomato slices, basil leaves, bell peppers, sliced mushrooms, and reduced-fat shredded mozzarella cheese.
- Bake in oven for about 12 minutes or until cheese is hot and bubbly.
- Let sit at room temperature for 5 minutes before cutting into slices. From the Diabetic Cooking magazine, May/June 2012 issue.
Note: scrambled eggs could be cooked separately and added to the pizza.
Cheesy Hash Brown Cups
- Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. Set aside.
- In medium bowl stir together 3 cups SIMPLY POTATOES Shredded Hash Browns and ¼ cup melted no-trans-fat margarine (or butter). Press ¼ cup of the potato mixture into each muffin cup, lining the bottom and sides. Bake for 12-15 minutes or until the edges are golden brown.
- Meanwhile, brown ½-pound bulk Italian turkey sausage in nonstick skillet. Add ½ cup finely chopped mushrooms and ¼ cup finely chopped red bell pepper. Cook, stirring occasionally until the vegetables are tender.
- Fill each baked hash brown cup equally with the turkey mixture.
- In small bowl whisk together 2 cups egg substitutes and ½ teaspoon Italian seasoning. Pour over the sausage mixture, filling each muffin cup equally. Sprinkle the tops with shredded reduced-fat cheddar cheese.
- Bake for 12-14 minutes or until a toothpick inserted into the center of the cup comes out clean. Makes 12 servings.
- Recipe from the Diabetic Cooking magazine, July/August 2012 issue.
Cinnamon Quinoa with Peaches
Cinnamon Quinoa with Peaches
Ingredients
Cooking spray
2½ cups water
1 cup uncooked quinoa, rinsed well under cold running water and drained
½ teaspoon ground cinnamon
**********
1½ cups fat-free half-and-half
¼ cup sugar
1½ teaspoons vanilla extract
2 cups frozen unsweetened peach slices, thawed and sliced or diced
¼ cup plus 2 tablespoons chopped pecans, dry-roasted and coarsely chopped
Directions
Lightly spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on LOW for 2 hours or on HIGH for 1 hour, or until the water is absorbed and the quinoa is tender.
Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla until the sugar has dissolved.
Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and half mixture. Sprinkle with the pecans. A perfect breakfast dish. Makes 6 servings.
This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association.
Cottage Cheese Bread
Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
- In mixing bowl stir together 1 cup reduced-fat cottage cheese, 2 large eggs or ½ cup egg substitutes, 1 Tbs. honey, 6 Tbsp. fat-free milk and ¼ cup canola oil. Stir in 2 Tbsp. finely minced fresh dill.
- In small bowl whisk together the dry ingredients: 1 cup all-purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder and ½ teaspoon baking soda. Add to liquid ingredients and mix until blended – do not over mix.
- Pour the batter into the loaf pan and spread out evenly. Bake for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Let rest in pan for 5 minutes before removing from pan to cool on wire rack.
