Puffed Pancakes (German Pancakes)

Not super healthy, but my favorite breakfast (or dinner) ever! My mom used to make a pan just for me in High School and I'd eat the whole thing!

1 c flour
6 eggs
1/2 tsp salt
1 c milk

Melt 1/3 c of butter or margarine in a 9x13 glass pan. Pour batter in. Bake at 400 for 20-25 minutes.

When it comes out it will be all "puffed up" hence the name.

Breakfast Homefries

Makes 4 servings
These delicious home-fried potatoes are great for breakfast or any time of day. Serve them with applesauce or try them with black bean chili and salsa!
3 russet potatoes, scrubbed
1 onion, thinly sliced
4 teaspoons soy sauce
¹/₂ teaspoon paprika or chili powder
¹/₄ teaspoon black pepper
5 - 6 cherry tomatoes, cut into quarters (optional)
2 green onions, thinly sliced (optional)
Cut potatoes into 1/2" cubes and steam until just tender, about 10 minutes. Remove from heat and set aside.

Heat 1/4 cup water in a large non-stick skillet and add onion. Cook, stirring frequently, until the water has evaporated and onion begins to stick to the pan. Scrape the pan as you add another 1/4 cup water, then cook until onion once again begins to stick. Repeat this process until onion is very brown and sweet. This will take about 15 minutes.

Add potatoes to onion and sprinkle with soy sauce, paprika or chili powder, and black pepper. Cook, turning gently with a spatula, until potatoes are golden brown. Garnish with tomatoes and green onions, if using.
Per serving (1/4 of recipe)

• Calories: 128
• Fat: 0.2 g
• Saturated Fat: 0.1 g
• Calories from Fat: 1.7%
• Cholesterol: 0 mg
• Protein: 3.1 g
• Carbohydrates: 29.9 g
• Sugar: 2.7 g
• Fiber: 4.1 g
• Sodium: 309 mg
• Calcium: 39 mg
• Iron: 2.7 mg
• Vitamin C: 19.5 mg
• Beta Carotene: 89 mcg
• Vitamin E: 0.2 mg

Source: New Century Nutrition

Zucchini Scramble

Makes 4 1-cup servings
This quick scramble makes a delicious breakfast. Serve it with English muffins, warm tortillas, or toasted French bread.
¹/₂ cup water
1 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced (about 2 cups)
¹/₂ pound firm tofu, diced
1 teaspoon chili powder
1 - 2 tablespoon reduced-sodium soy sauce
¹/₂ cup salsa (optional)
1 English muffins, warm tortillas, or toasted French bread for serving
Heat 1/2 cup of water in a large non-stick skillet. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.

Add zucchini, tofu, and chili powder. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water if necessary to prevent sticking.

Stir in soy sauce. Top with salsa, if using. Serve with English muffins, warm tortillas, or toasted French bread.
Per 1-cup serving

• Calories: 70
• Fat: 2.6 g
• Saturated Fat: 0.5 g
• Calories from Fat: 33.1%
• Cholesterol: 0 mg
• Protein: 5.9 g
• Carbohydrates: 7.8 g
• Sugar: 2.9 g
• Fiber: 2.3 g
• Sodium: 150 mg
• Calcium: 136 mg
• Iron: 1.5 mg
• Vitamin C: 6.1 mg
• Beta Carotene: 496 mcg
• Vitamin E: 0.3 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.