Nutrigrain Bars Healthy Breakfast With Beans Recipes
NUTRIGRAIN BARS -- HEALTHY BREAKFAST (WITH BEANS)
Got this in an email from a food storage blog (http://everydayfoodstorage.net/) which stated: Have you ever wondered how to make some of your favorite kid snacks yourself? Save yourself some money, make them a little (or A LOT) healthier? So did I...Over the next couple of weeks, we'll be tackling some great snacks and a way to *gasp* never buy cereal again?! To get the ball rolling I wanted to share this recipe I developed for Homemade Nutri Grain Bars. It's like the ultimate breakfast bar that will keep your kids full and alert! It's got whole wheat, oats, nuts, and...wait for it....BEANS! You know I couldn't resist. Give them a try, I promise they will not disappoint!
Provided by Cake Baker
Categories Breakfast
Time 40m
Yield 1 9x13 pan, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350°. Grease a 9"x13" baking pan.
- Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).
- In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.
- Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)
- Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.
- Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.
- Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.
Nutrition Facts : Calories 148.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.5, Sodium 117.5, Carbohydrate 33.2, Fiber 2.3, Sugar 18.1, Protein 3.3
BEAN SALAD - PANTRY FRIENDLY & HEALTHY
Serve as a side dish or see variations below. I created this to accommodate using all pantry ingredients to help use my food storage more efficiently.
Provided by ct in ut
Categories Beans
Time 2h7m
Yield 1 cup approx. sides, 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend first 3 ingredients in a big serving bowl.
- Add remaining ingredients & blend all together.
- Marinate for at least 2 hours preferable in fridge or also good at room temperature.
- Serve & enjoy.
- Notes:
- I use "low sodium" vegetables when possible. Cut out spices & use plain tomatoes if you want a more mild flavored Bean Salad.
- Variations: Make into complete meals.
- Taco Salad: add 26 ounces (2, 13 oz cans) chicken breast, 1 TB cumin, 1 ts black pepper, put on tortilla chips.
- Baked Potato Bar: use as a topping.
- Casserole Style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce.
Nutrition Facts : Calories 177.1, Fat 1.6, SaturatedFat 0.2, Sodium 256.1, Carbohydrate 33.9, Fiber 8.4, Sugar 3.8, Protein 8.9
MOCK NUTRIGRAIN BARS
Wrapped individually, these easy to make cereal bars are a great breakfast-on-the-go. Their filling layer can be made using apricot, raspberry, strawberry, or any other flavor of jam that you enjoy. A recipe found on the internet.
Provided by Debs Recipes
Categories Breakfast
Time 25m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Combine cake mix, oatmeal, and melted margarine; cover the bottom of a 9x13" baking pan with half of this mixture and press firmly into place.
- Combine jam and water; spoon evenly over mixture in pan.
- Crumble remaining mixture evenly over jam layer and press lightly into place.
- Bake at 375° for 20 minutes, or until lightly browned on top; cool completely before cutting into bars.
Nutrition Facts : Calories 285.9, Fat 11.6, SaturatedFat 1.9, Cholesterol 0.6, Sodium 281.4, Carbohydrate 42.8, Fiber 1.6, Sugar 21.6, Protein 3.2
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