Breakfast ideas for back-to-school
Published:Thursday | August 22, 2013 | 12:00 AM
Latoya Grindley, Staff Reporter
School officially reopens in another two weeks and parents will now have to get back to their normal routine to ensure that their children are all set for school in the mornings.
One way to ensure that your child is fully ready and is able to take on the day's challenges is to ensure that they have breakfast before leaving out for school. Regarded as the most important meal of the day, allowing your child this necessity is a prerequisite for a healthy child, both in mind and body.
Waking up every morning, though, having to prepare breakfast may seem like a daunting task for many. But, thankfully, with many quick and simple breakfast recipes available, you can be in and out of the kitchen in minutes.
GraceKennedy's Mazie Miller, who is also the face of local cooking programme Grace Kitchens, recently shared some of her crafted recipes that will certainly satisfy the appetites of both children and adults in the mornings.
Take a look and see what you can whip up in the mornings, starting next month, when duty calls.
Sautéed Fresh 'n' Ready Callaloo with Cheese
Serves 4
Ingredients
3 tablespoons Grace Vegetable Oil
3 cloves garlic, minced
2 stalks scallion, chopped
1 medium onion, chopped
1 packet Grace Fresh n' Ready Callaloo
1/4 cup vegetable stock
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 pound Anchor Cheddar Cheese
1/4 teaspoon nutmeg (optional)
Directions
1. Heat Grace Vegetable Oil in a large skillet and use to sauté garlic, scallion and onion for about 30 seconds.
2. Add callaloo from the package and cook, stirring constantly for about two minutes. Mix in the black pepper and salt and cook for a further three minutes.
3. Turn off the flame. Add the grated cheese and mix well. Top with grated nutmeg.
Vegetable stock
Boil one packet Grace Vegetable Soup Mix with two cups water for about five minutes. Strain and use as directed.
To serve: Serve with boiled green banana or toast and slices of tomato.
Frankfurter Bean Fest
Serves 6
Ingredients
8 ounces Grace Chicken Frankfurters
3 tablespoons Grace Vegetable Oil
2 stalks scallion, chopped
1 small onion, chopped
1 small tomato, chopped
1 small red sweet pepper, chopped
1/2 small green sweet pepper, chopped
1 small yellow sweet pepper, chopped
1 can Grace Baked Beans
1 can Grace Pineapple Slices, diced
1 tablespoon Grace Vinegar
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Slit the Grace Chicken Frankfurters lengthwise, then slice thinly.
2. Heat Grace Vegetable Oil and sauté scallion, onion, tomato, red, green and yellow sweet peppers for two minutes.
3. Mix in the frankfurters and allow to simmer for about two minutes.
4. Add the Grace Baked Beans and stir, then mix in the diced pineapples, vinegar, salt and black pepper.
To serve: Serve with fried dumplings or boiled green bananas.
Grace Pizza Delight
Serves 4
Ingredients
7 slices wholewheat bread
7 tablespoons Grace Tomato Ketchup
1/4 pound Anchor Cheddar Cheese
1 can Grace Chicken Vienna Sausage
1/2 cup tomato, diced
1/2 cup green sweet pepper, chopped
1 medium onion, chopped
11/2 teaspoon oregano
Directions
1. Arrange the seven slices of bread on a pizza pan or baking tray and spread on the Grace Tomato Ketchup.
2. Grate on a half of the cheese and shred the Grace Chicken Vienna Sausage over the cheese using one Vienna for each slice of bread.
3. Top each slice of bread with tomato, green sweet pepper and onion.
4. Grate on remaining cheese and top with oregano.
5. Place in a preheated oven at 180°C/350°F for about two to three minutes or until the cheese melts.
To serve: Serve for breakfast with a fruit of your choice and a cup of Roma Hot Chocolate.
Puffy Tuna Omelette
Serves 3
Ingredients
3 large eggs
1/4 cup milk
1/8 teaspoon salt
1 tablespoon onion, chopped
1 clove garlic, chopped
1/8 teaspoon black pepper
1 can Grace Tuna, drained and flaked
1 tablespoon Grace Hello Margarine
1/4 cup green sweet pepper, diced
1/4 cup yellow sweet pepper, diced
1/4 cup tomato, diced
1/4 cup cheese
Directions
1. Whisk together eggs, milk, salt, chopped onion, garlic and black pepper in a bowl. Add the flaked tuna and whisk lightly.
2. Melt the margarine in an omelette pan over medium flame; spread evenly over the base of the pan.
3. Pour in the egg mixture and cook to the point at which soft curds begin to form.
4. Spread on half the diced green and yellow sweet peppers and half the tomatoes.
5. Grate on the cheese and ensure it is distributed evenly; cover for about 30 seconds.
6. Remove the lid and use an egg lifter or spatula to fold it in half, completely encasing the filling.
7. Garnish with the remaining diced vegetables.
To Serve: Serve on a heated plate with toast and a fruit plate.
To see these and other exciting recipes please visit http://www.gracefoods.com