Read these 32 Breakfast & Lunch Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Gourmet tips and hundreds of other topics.
If you like Caesar Salad, you'll love this Chicken Caesar Wrap.
4 skinless boneless chicken breast halves, grilled & sliced
8 cups Romaine lettuce, torn
4 Plum tomatoes, diced
1/2 cup Caesar salad dressing (plus additional)
4 flour tortillas
1/2 cup fresh parmesan cheese, grate
Salt and ground pepper
Place chicken strips in medium bowl; season with salt and pepper to taste.
Add lettuce, tomatoes and 1/4-1/2 cup of the dressing. Toss to combine.
Divide filling between tortillas, placing filling on bottom quarter.
Add cheese and freshly ground pepper. Fold bottom flap up over filling; fold the two sides in toward center, overlapping slightly and roll up.
Serve with additional dressing for dipping.
This sandwich is so good that I have been known to make it for dinner sending the leftovers for lunch the next day.
Potato Salad or Coleslaw make nice sides.
1 loaf round sourdough bread, unsliced
8 ounces cream cheese, softened
1 cup cheddar cheese, shredded
3/4 cup green onion, chopped
1/4 cup mayonnaise (not salad dressing)
1 Tablespoon Worcestershire sauce
1 pound seasoned ham, thinly sliced
1 pound smoked turkey, thinly sliced
14 slices dill pickles -- thinly sliced
Cut the bread in half lengthwise. Hollow out top and bottom leaving a 1/2 inch shell.
Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and turkey on bottom and top halves; place
pickles on bottom halves. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into slices.
3 1/2 cups pancake mix
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 1/2 cups milk
1/4 cup molasses
Combine dry pancake mix with ground ginger and cinnamon. Combine milk and molasses, add to dry ingredients; blend all together.
Pour 1/4-cup portion onto preheated griddle. Cook pancakes on first side until they are puffed, full of bubbles, and look dry at the edges. Turn and cook until second side is golden brown.
This is a good recipe to prepare when you need to cook for a large group.
Buttered bread crumbs
Butter muffin tin and line with buttered bread crumbs.
Break egg in carefully, sprinkle with salt and
pepper, and cover with more buttered crumbs. Place muffin tin in a pan filled with water and bake at 325
until white is firm.
An elegant and easy dish to prepare for a brunch.
4 large eggs
1 cup egg substitute
3 tbsp pesto
2 tsp Italian herb seasoning
1 tsp garlic powder
1 cup plain bread crumbs
1/2 cup finely chopped onion
1 cup shredded parmesan cheese
2 cans ( 13 3/4 oz each ) quartered artichoke hearts, drained well
2 tomatoes, sliced
Heat oven to 400 degrees. Beat the eggs and egg substitute in large bowl of electric mixer.
Add the pesto, Italian herb seasoning and garlic powder. Reduce the speed to low; add bread crumbs, onion and Parmesan cheese. Stir in the artichoke hearts.
Pour into 9 or 8 square inch baking dish sprayed with non-stick cooking spray. Level the top by spreading with a spatula or scaper. Press tomato slices gently all over the top.
Bake until lightly browned on the outside, about 45 minutes. Cut into serving pieces and serve hot or at room temperature.
12 ounces canned flaked tuna, drained (2 cans)
1/4 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon dry basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tomato, sliced
1/2 cup cucumber slices
1/4 cup olives, chopped (black or green)
2 pita bread rounds
1. Combine tuna, yogurt, mayonnaise and seasonings; mix well.
2. Cut pita bread in half; split to form pockets.
3. Fill pockets with tomato, cucumber, tuna mixture and olives.
Add a little twist to traditional Eggs Benedict.
Avocado Eggs Benedict
8 English muffins, split
16 slices Canadian bacon or ham, fried
16 eggs, poached
4 cups hollandaise sauce
1. Toast English muffin halves.
2. Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced.
3. Top each half with 1/4 cup hollandaise sauce.
4. Serve immediately.
Wait until peaches are in season to get the best results from this recipe. If you MUST make it out of season use frozen sliced peaches instead of canned
8 Slices French or Italian bread cut diag. -- 3/4 " thick
1 Cup light cream
2 Tablespoons peach preserves
1/2 Teaspoon nutmeg
3 Tablespoons melted butter
3 Cups fresh, peeled & sliced
Arrange bread in a single layer in a baking pan. Beat eggs, cream, preserves and nutmeg until smooth.
Pour over bread. Turn once. Cover and refrigerate overnight (if desired).
Melt butter on grill and saute each piece of bread until golden brown, about 5 minutes on each side.
Top with fresh peaches and sprinkle with powdered sugar.
The cheese will melt from the heat of the Spinach and freshly poached egg - delicious!
2 slices whole grain bread -- toasted
2 slices smoked turkey breast
1 cup cooked spinach -- hot
1/2 cup cheddar cheese -- shredded
2 whole eggs -- poached
Toast bread, lay on meat, spinach, grated cheese and top with egg. Serve immediately.
I like to top these sandwiches with thin slices of Vidalia onions, shredded lettuce and slices of fresh tomatoes when in season.
4 ounces salad shrimp -- chopped
4 ounces cream cheese -- softened
1 tablespoon chili sauce
1/2 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
2 dashes garlic powder
2 tablespoons sour cream
hot sauce to taste -- optional
4 onion buns
1. In a medium bowl combine all ingredients except buns.
2. Spread shrimp salad on bun, top with choice of veggies.
If you like a moister filling add 1/2 a cup of salsa to the chicken filling. I like to serve with Cilantro Guacamole
Chicken & Sundried Tomato Quesadillas
1 cup shredded Monterey Jack or mozzarella cheese
4 6 inch flour tortillas
non-stick vegetable cooking spray
4 teaspoons sour cream
3 tablespoons green onion, minced
8 sun dried tomatoes, soaked and drained
1/2 cup shredded cooked chicken
1/2 cup refried beans
Lightly coat a baking pan with the cooking spray. Combine the cheese, green onions, tomatoes, chicken and beans. Divide evenly among the tortillas. Fold the top of the tortillas over. Bake 8 minutes or until the
cheese is melted and tortillas are browned. Top with sour cream just before serving.
Take the classic club sandwich to new heights with this exceptionally good recipe.
3 ounces Cream cheese, softened
2 ounces Blue cheese, crumbled
1 teaspoon dry minced onion
1 dash Worcestershire sauce
2 Tablespoons Mayonnaise
12 slices Sandwich bread, toasted
8 slices Tomato
8 slices cooked chicken
4 slices Swiss cheese
Salt and pepper
8 slices Bacon, cooked
Combine cream cheese, blue cheese, onion, worcestershire sauce, and 1 tablespoon mayonnaise; stir well.
Spread cheese mixture on 4 slices of toast. Top each with 2 slices tomato, 2 slices turkey, and 1 slice Swiss cheese; sprinkle with salt and pepper.
Add second slice of toast; top with 2 slices bacon and lettuce. Spread remaining toast with mayonnaise, and place over lettuce leaves.
Secure each sandwich with wooden picks; cut each sandwich into 4 triangles to serve.
Choose your favorite savory bagel and top it with this delicious shrimp salad for an elegant lunch.
4 bagels, sliced
4 1/4 ounces shrimp, rinsed and drained
6 ounces cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh or 1/2 tsp. dried dill weed
1 small avocado, sliced
Toast bagels if desired. Mix the remaining ingredients except avocado.
Top 4 bagel halves with shrimp mixture. Top with avocado slices and
remaining bagel halves.
The Muffaletta is a tradition in New Orleans that's not to be missed. Try this homemade version if you're not a local.
2/3 cup green olives -- pitted and
2/3 cup black olives -- pitted and chopped
1/4 cup pimiento -- chopped
3 cloves garlic -- finely minced
1 fillet anchovy -- mashed
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
1 large loaf Italian bread
1/3 pound hard salami -- very thinly sliced
1/3 pound mortadella -- very thinly sliced
1/3 pound provolone -- thinly sliced
OLIVE SALAD: Mix together all ingredients and let marinate for AT LEAST 12 hours.
THE SANDWICH: Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and Provolone. Spread on olive spread at least 3/4-inch thick. Replace top half of loaf and eat.
6 Whole eggs or egg substitute
1/4 Teaspoon nutmeg
1/2 Teaspoon cinnamon
1 Teaspoon vanilla
1 1/2 Cups milk and
1 1/2 Cups half and half
1/2 Cup soft butter or margarine
1 Cup brown sugar
3 Tablespoons dark corn syrup
1 Cup chopped pecans
8 slices bread of choice
Spray 9"x13" pan. Place bread slices in pan. Mix the above ingredients
and pour over bread slices. Cover and refrigerate overnight.
In the morning mix the topping
Spread the topping over the bread slices. Bake at 350 degrees until
golden brown; about 40 minutes.
This recipe furnished by the innkeepers at Idlewool By The Lake Bed &
A creamy seafood filling baked inside crisp bread makes and excellent meal.
1 loaf french bread or rolls
1/4 cup sour cream
1/4 cup mayonnaise
1 cup crab meat, (1/2 pound)
1/3 cup cheddar cheese, grated
2 tablespoons tomatoes, seeded & finely chopped
2 tablespoons onions, minced
1/4 teaspoon garlic powder
1 tablespoon lemon juice
Slice bread or rolls lengthwise. Remove excess bread to allow for filling. Preheat oven to 375 degrees
Combine the mayonnaise and sour cream in a bowl. Add remaining ingredients and stir. Stuff the bread loaf or rolls with crab mixture; replace top piece of bread. Wrap in aluminum foil and bake 25 minutes.
Slice if using the loaf and serve.
NOTES : "Soft rolls work just as well, perhaps better as they are easier to bite into.
1 cup flour
1 cup yellow cornmeal
1 cup confectioners' sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree (fresh or canned)
2 eggs, lightly beaten
2 1/2 - 3 cups milk
Combine dry ingredients in a large mixing bowl. In a separate bowl combine pumpkin and eggs.
Beat into dry ingredients. Add milk slowly to combine, but do not over beat or pancakes will be tough.
Heat some butter in a frying pan and pour in 1/4 cup batter per pancake.
Cook on medium until golden browned on one side, flip and cook another 1 minute to brown.
Serve with whipped butter, and dust with confectioners sugar or drizzle with honey.
Prepare the biscuit dough early in the day, and pop them into
the oven just as your first guests arrive. Start the scrambled eggs 20 minutes
after the biscuits have gone in, and Brunch is ready.
Serve with fresh slices of Cantaloupe, Honey Dew and Pineapple for a lovely light Brunch.
Ham And Cheese Biscuits with Scrambled Eggs
1 Cup plus 1 teaspoon vegetable shortening
4 Cups plus 2 tablespoons all-purpose flour
1 1/2 Tablespoons baking powder
1/8 Teaspoon freshly ground black pepper
1 Teaspoon salt
4 Ounces Country ham, diced
1 Cup grated white cheddar cheese
2 Cups milk
10 Large eggs
freshly ground black pepper
2 Tablespoons butter
Preheat the oven to 350°F. Lightly grease a baking sheet with 1 teaspoon
In a large mixing bowl, combine 4 cups flour, baking
powder, pepper, salt, ham and cheese. Mix well.
Add the remaining shortening and work it into the dry ingredients, using your hands, until
the mixture resembles coarse crumbs. Fold in 1 1/2 cups of the milk. The
dough with be sticky.
Dust your work surface with 1 tablespoon of the
flour. Turn the dough onto the floured surface. Gently fold each side
towards the center. Pick up the dough and dust the work surface with the
remaining tablespoon flour.
Return the dough to the floured surface and fold each side towards the
center again. Turn the dough over and lightly press it out to 1 inch
Cut the biscuits using a 2 1/4 inch round cookie cutter.
Place them on the baking sheet and bake until golden, about 30 minutes.
In a medium mixing bowl, whisk the eggs and remaining milk together.
Whisk well. Season with salt and pepper.
In a large non-stick sauté pan, over medium heat, melt the butter. Add the eggs, using a rubber spatula,
stir the eggs and cook until the eggs are a soft scramble. Remove from
Slice the biscuits in half and place a spoonful of the eggs in
the center of each biscuit.
Yields: 8 servings
The whole house will smell divine as the aroma of cinnamon and maple syrup wafts through the air while this bakes.
I like to use 1 cup dried apple rings, 1/2 cup craisins, and 1 cup dried apricots, but pick your favorite fruits in any proportion.
This is also excellent with coconut tossed in after baking.
4 1/2 cups old fashioned oats
1 cup grapenuts cereal
1 1/4 cups wheat germ
1 cup slivered almonds
1/2 cup pecans, coarsely chopped
3/4 cup maple syrup
1/2 cup brown sugar
1/3 cup oil
1 tablespoon cinnamon
2 1/2 cups dried fruits, chopped
1. Combine all ingredients except dried fruit in a large bowl; mix well.
2. Spread cereal mixture onto 2 9 X 13 baking sheets and cook for 15 minutes at 350 degrees. Watch that this does not over brown or it will be bitter.
3. Mix cereal mixture around and cook an additional 5 minutes. Remove from heat and let cool on wire racks.
4. Add chopped dried fruit, mix well. Store in an airtight container.
Follow these two key tips to ensure that your pancakes
turn out fluffy, light and perfectly golden brown every time.
1) Don't over mix your batter. Add liquid to dry ingredients
stirring just until moistened. Four to Five stirs should do it.
2) Make sure your griddle is hot before you start cooking and
turn pancakes only once.
3 1/2 medium eggs equal 3 large eggs. The reasoning behind this is: A large egg without the shell weighs 1 2/3 ounces, and a medium egg weighs 1.45 ounces. Also, a small egg weighs 1 1/4 ounces. Knowing the weights of the various sizes of eggs, will help you whevever you don't have the size egg a recipe calls for. About 75% of an egg's weight is water, while the rest is equal parts of protein and fat.
Serve this as a wonderful appetizer at a party or pair with a salad and a good bottle of wine for a light dinner for two.
1 french bagguette, halved lengthwise
3/4 cup pesto
1 can artichoke hearts, coarsely chopped
1 jar oil packed sundried tomatoes, coarsely chopped
1/2 cup parmesan cheese
1. Slice baguette in half lengthwise and then into 4 pieces. Spread evenly with Pesto,
sprinkle with swiss cheese, top with chopped sun dried tomatoes, and artichoke hearts.
2. Top with parmesan and bake in a 300 degree oven until hot and cheese has melted.
An excellent way to use up leftovers, and tastes good too.
Take leftover vegetable stir-fry and place it on a flour tortilla, fold in half. Sprinkle with grated cheese of choice. Monterey Jack or Pepper Jack are good choices.
Spray both sides with an olive-oil spray and bake it in a preheated 400º oven until the first side is browned, turn it over and brown the other side.
Grilled Chicken, Goat Cheese & Sundried Tomato Sandwiches
8 skinless boneless chicken breast halves -- well trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 cloves garlic -- minced
2 teaspoons fresh rosemary -- minced
2 red onions -- cut in 1/2" slices
8 large french bread rolls -- cut in half
1/2 cup sun-dried tomatoes, oil-packed -- drained and chopped
2 bunches arugula
4 ounces light soft goat cheese
Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes.
Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.
Scrambled eggs are often over cooked. To ensure good results remove the eggs from the pan when they are still shiny and slightly underdone.
The internal temperature of the eggs will continue to cook them and they will be perfectly cooked by the time you get them to the table.