Strawberry orange smoothie in orange jack 0’lantern, spider web toast and a ghostly hard-boiled egg. Happy Halloween!
The madness of Halloween took over my house. My children struggled for weeks about which outfit to choose, but they went back to their original choice two days ago. Then the crazy size competition began. This morning I walked through the attic to find their favorite trick-or-treating bags, and then I will go to Target at the last minute to distribute candies. Cross your fingers and they still have our favorites, or think about it again, maybe they are no better.
Of course, I vowed to be better prepared every year and every holiday. Halloween dress up in September! Menu and shopping list written a few weeks before Thanksgiving! Finish Christmas shopping before December! But…not so much. Of course, there are millions of distractions; children’s sports and activities, daily work, fun trips, the Bravo channel, or just procrastination.
Ah, but the salvation of Halloween this morning! Today, my children had a terrifying Halloween breakfast before going to school… toast and cream cheese spider webs, ghostly hard-boiled eggs and strawberry orange smoothie, placed in an orange pumpkin lantern. This breakfast is child-friendly, nutritious, and a healthy start to a sugar-fueled weekend. So, although we might stuff licorice and raisins in candy bowls, and their clothing is a bit tight, after breakfast, I knew I could win at least once in Holiday Bank. Happy Halloween!
Instructions
Strawberry Orange Smoothie
1. Cut off the top of the oranges and cut around the inner edges of the peel. Scrape out the orange segments with a spoon (don’t worry about keeping them intact as they will be blended).
2. Place the orange segments, frozen strawberries, and yogurt in a blender and blend until smooth.
3. Carve the scooped out orange into a jack o’lantern if desired and pour the smoothie into the orange cup (you will have extra smoothie)
Ghostly Hardboiled Egg
1. Place eggs in a saucepan with enough cool water to cover.
2. Cover with lid and bring to a rolling boil, then turn off heat. Let eggs stand in water for 10 mins.
3. Remove eggs and place in an ice bath until cooled. Pat eggs dry and color a ghost face on each with the marker.
Spiderweb Toast
1. Cut bread into shapes with a spider web shaped cookie cutter (a large round cutter will work just fine) and toast them in a toaster.
2. Mix cream cheese with cream until smooth and place in a piping bag or plastic bag. You can use a small round pastry tip or just cut the end of the bag to pipe cream cheese onto the the toast in a spiderweb pattern.
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Breakfast is the most important meal of the day, but who really has the time to make breakfast?
When I was working a full-time 9-5 office gig, I barely had time to shower before I ran out the door to sit in the usual 1-hr commute.
That’s when I’d munching on some dry cereal. It never really hit the spot, and I was always counting down the seconds until my lunch break, all the while my stomach was grumbling very loudly.
But now these breakfast sandwiches. Man, oh man. I could probably live off of these sandwiches for the rest of my life.
Just think of these as the healthy version of McDonalds McMuffins, except they taste 10000x better. Plus, you can make them ahead of time and pop them right into the freezer.
Now I was never the biggest fan of using the freezer until I made these. You wouldn’t believe how amazing these sandwiches still tasted after being frozen. It tasted the same as when they were first made!
Best of all, you can nuke these sandwiches between 1-2 minutes right in the microwave, no defrosting necessary. From there, you’ll have a piping hot, cheesy breakfast sandwich ready for you in the hectic morning.
With these, you’ll always have time for a hearty breakfast meal. Or if you’re like us, you’ll be munching on these for dinner with a side of tater tots and bacon!
INGREDIENTS:
6 large eggs
Kosher salt and freshly ground black pepper, to taste
6 English muffins, split
12 slices deli-sliced ham
6 slices cheddar cheese
DIRECTIONS:
Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
Serve immediately.
Freezer Breakfast Sandwiches
Print Recipe
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
An easy and clever way to add some variety to your lunch box.– Australian Eggs
Ingredients
BASE
6 eggs
1/2 cup milk
2 tbs plain flour
1 pinch salt and pepper
TOMATO, FETTA AND CHIVES
250 g tomatoes deseeded diced quartered
150 g fetta crumbled
2 tbs chives finely chopped
CHEESE AND VEGIES
100 g broccolini roughly chopped
1 carrot grated large
3/4 cup frozen peas
3/4 cup cheddar cheese grated
ZUCCHINI, CORN AND MOZZARELLA
2 zucchinis grated
250 g corn kernels drained
3/4 cup mozzarella grated
Method
1.Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper.
2. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.
3.Cherry tomatoes, fetta and chives filling: Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.
4. Cheese and vegies filling: Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.
5. Zucchini, corn and mozzarella filling: Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.
NOTES
If you like the sound of this recipe, you might also like these Savoury Muffins.
Grilled chicken, Asian seasonings and Lady’s Choice Chicken Spread. The perfect ingredients for a sandwich that will have them eating every last crumb.
Prep Time: 5 min Cook Time: 10 min Total Time : 15 min Serves: 1
Now that I’m trying to get back on the healthy track, I came up with this grilled chicken sandwich recipe that’s healthy and will keep my pregnant tummy full and satisfied. I need the carbs from the baguette to keep me going through the day!
This grilled chicken sandwich is perfect for a healthy dinner or lunch. You get your protein with the chicken, veggies in the vinegar-y asian style slaw and your carbs from the crispy baguette.
Ingredients
1/2 cup sweet soy sauce
1 tbsp sesame oil
salt and pepper (as needed)
2 pc chicken breast fillet
1/8 pc baguette, sliced into half lengthwise, toasted
4 tbsps Lady’s Choice chicken spread
3 pc romaine lettuce
1/2 pc plum tomatoes, sliced
Steps
Mix together sweet soy sauce and sesame oil.
Season chicken breast fillets with salt and pepper. Grill each piece while basting with the sweet soy sauce and sesame oil mixture.
Spread Lady’s Choice Chicken Spread on one side of each bread.
Assemble lettuce, tomatoes, and grilled chicken on top of one bread then cover with the other.
In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Editor’s Note This recipe was tested with Mezzetta brand bell pepper relish.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Summer time! Don’t you love it? We do! Summer means lots of fresh fruits, yay! Fresh fruits are a delicious way to end a meal or make a great snack. That’s why I love this Tropical Strawberry Salad, I could eat it all summer!
This delicious salad is packed with healthy fruits. Strawberries are high in fiber, who would have thought right? Bananas are considered a super food, they’re heart healthy, high in fiber, packed with vitamins and minerals including potassium! And then there’s mango, many times called “the king of fruits”. This delicious fruit is packed with antioxidants and vitamins; it’s heart healthy, helps lower cholesterol, helps in weight loss, good for digestion, helps fight cancer, is good for the eyes and teeth, and much more. So packed together these three fruits don’t only taste great, they’re good for you! Oh and it’s low in calories too! So eat up!
Tropical Strawberry Salad
Ingredients:
12 Large Strawberries, washed, hulled, and quartered
1 Large Banana, sliced
1 Large Ripe Mango, peeled and cubed
1 Tsp. Sugar
Instructions:
Place strawberries in a bowl.
Sprinkle sugar over all and gently toss.
Add mango cubes and banana slices.
Gently toss together.
Serve right away or store covered in the fridge for a few hours.
