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When She Least Expects It . . . Give Her An "Un-Mother's Day"
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Cinnamon Hearts Peachy Breakfast Muffins Fruit
Salad With
Victorian Parents’ Lest we forget the reason that made those of us eligible to be honored on Mother’s Day and Father’s Day, here are some thoughts to reflect upon this year. 1. Thou shalt not frighten thy child by threats of punishment. 2. Thou shalt not visit thine own disappointment upon thy child, nor speak to him sharply without just cause. 3. Thou shalt not administer any rebuke while feeling anger toward thy child. 4. Thou shalt not require more of thy child than of thyself. 5. Thou shalt not speak discourteously to thy child. 6. Thou shalt not lie to thy child, neither break thy promise, nor deceive. 7. Thou shalt not waste thyself upon the effort to destroy thy child, but shalt remove temptation from him and cultivate his virtues with righteous activities. 8. Thou shalt not curtail thy child’s liberty, but shalt insist that he respect the liberty of all others, even as his is respected. 9. Many hours shalt thou labor with thy child and do all thy work, dressing him, feeding him, teaching him, amusing him; but for one hour out of every seven waking hours shalt thou let him alone, and bother him not, neither thou, nor thy husband, nor thy nursemaid, nor thy friends, nor thy relatives, nor any that are in thy house. For in that hour shalt the Lord come unto him. 10. Thou shalt not force thy child in any respect, neither physically, mentally, nor morally. Thou shalt not force obedience, for forced obedience is not righteous; but thou shalt gently lead thy child along the way that he should go, having first passed over the road thyself. ~From The Mother’s Journal, circa 1895.
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They comfort us when we’re
troubled, take the time to play with us even when they’re busy, teach us to
appreciate what life has to offer and, despite our shortcomings, they remain our biggest
fans. Extraordinary people ~ sometimes “super-human” women with seemingly
endless reservoirs of encouragement, support and love. They are our Mothers. Mother’s Day is celebrated by some as an obligatory observance, or derided as being too commercial. Nontheless, many people are grateful for a chance to express to their mothers -- and other women as well -- warm feelings and genuine appreciation. Show Mom how much you love her by recognizing her in little ways every day. You can start making her feel special by surprising her any day with one or more of our delicious breakfast treats. Tell her, ”Happy Un-Mother’s Day!” Ed Note: For more Un-Mother's Day breakfast ideas, see
"This Can't Be Breakfast! "
BRAN MUFFIN BREAKFAST
TRIFLE 3 cups low-fat bran muffins (about 3 medium muffins), coarsely
crumbled Place half the muffin crumbs in a 2-1/2 -quart glass bowl or airtight container. Arrange 3-1/2 cups of fruit on top. Cover with remaining muffin crumbs. Spoon yogurt evenly over the top. Top with remaining fruit, cover, and refrigerate for at least 6 hours or overnight. Makes 6 (1 cup) Servings. Per Serving: 220 Cal; 2gm Total Fat; 46gm Carbo; 00mg Chol; 191mg Sodium; 7gm Protein; 3gm Fiber. Exchanges: 1-1/2 Starch; 1/2 Milk; 1-1/2 Fruit; 1/2 Fat.
PECAN BUNS 1 (7.5 oz) package reduced-fat refrigerator buttermilk biscuits Preheat the oven to 450ºF. Spray a 9-inch pie plate with nonstick spray coating and set aside. Open the biscuit carton and separate the biscuits. Place them on the pie plate so they are barely touching. With your finger or the back of a spoon, spread the margarine on the biscuits, dividing it evenly. Pour the honey on the biscuits, dividing it evenly, and spread it to cover the biscuit tops. Sprinkle the biscuits with the pecans. Bake in the center of the oven for 8 to 10 minutes, or until golden. Serve hot. Leftover buns will keep at room temperature for 1 to 2 days, if tightly covered. They can be served as-is, or rewarmed quickly in the microwave or toaster oven. Makes 10 (1 Bun) Servings. Per Serving: 69 Cal; 2 g Fat; 13 g Carb; 00 mg Cholesterol; 182 mg Sodium; 1 g Protein. Exchanges: 1 Carbohydrate.
APPLE-CRANBERRY
TURNOVERS 1 medium apple, peeled, cored, and diced Preheat the oven to 400ºF. Spray a baking sheet with nonstick spray coating and set aside. In a 2-cup measure or similar small microwave-safe bowl, combine the apple, cranberries, sugar, and cinnamon. Stir to mix. Stir in the water. Cover with wax paper and microwave on high power for 3 minutes, stopping and stirring once during microwaving. Cool slightly. Working on a nonstick spray-coated surface. flatten each biscuit into a three-inch round. Spoon about 2 tsp of the mixture into the center of the biscuit. Fold the biscuit in half over the filling, making a turnover shape. Seal the edges by pressing closed with fingers, then with the tines of a fork. Lay the biscuits on the prepared baking sheet. Prick the top of each turnover with the fork tines. Bake for 8 to 10 minutes, or until the tops of the biscuits begin to brown. Serve hot. Leftovers will keep for 1 to 2 days, tightly covered, at room temperature. Makes 10 Turnovers. Per Turnover: 68 Cal; 1 g Total Fat; 14 g Carb; 00 mg Cholesterol; 180 mg Sodium; 1 g Fiber. Exchanges: 1 Carbohydrate.
BLUEBERRY PANCAKES 3/4 cup lowfat (2%) cottage cheese Combine cottage cheese, salt, flour, nonfat dry milk, water and egg yolks in blender container. Blend until smooth, about 1 to 2 minutes. Pour into medium bowl. Beat egg whites until stiff and fold into cheese mixture. Drop by spoonfuls onto hot, nonstick or spray-coated griddle. Carefully sprinkle a few blueberries on each pancake. Cook slowly so pancake can cook through. When brown on bottom, turn and brown on other side. Sprinkle with powdered sugar (optional) and serve at once. Makes about 18 (3-inch) pancakes; 4 Servings. Per (4-pancake) Serving: 140 Cal; 3 g Fat; 17 g Carb; 95mg Cholesterol; 365 mg Sodium. Exchanges: 1/2 Milk; 1 Meat; 1/2 Fat; 1/2 Starch.
EASY FRUIT SALAD 2 apples
FRUIT SALAD
WITH POPPY SEED DRESSING 6 cups fresh fruit (One nice combination is 1 cup each of sliced strawberries, cantaloupe balls, honeydew balls, seedless red or green grapes, blueberries and sliced peaches or nectarines). Poppy Seed Dressing: 4 Tbsp sugar Wash and prepare fruits; mix in a large bowl. Divide into 6 dessert dishes and chill at least 1 hour before serving. Serve with Poppy Seed Dressing (recipe follows) on side. Makes 6 Servings. Poppy Seed Dressing: With steel blade in place, combine sugar and orange peel in blender or food processor and process until peel is finely minced. Add yogurt, lemon juice, orange juice concentrate and poppy seeds. Blend or process about 5 seconds. Makes about 1 cup, enough for 6 Servings. Per Serving: 121 Cal; 1 g Fat (Trace Sat Fat): 28 g Carb; 2 mg Cholesterol; 29 mg Sodium; 3 g Protein. Exchanges: 1-1/2 Fruit; 1/4 Milk.
BANANA FRENCH TOAST 1 whole egg, slightly beaten Heat griddle or skillet to medium heat. In a shallow bowl or pie pan, mix egg, egg whites, honey, cinnamon, milk and banana. Spray vegetable cooking spray onto the griddle. Dip bread in the egg mixture, turning to coat both sides. Cook on griddle, about 4 minutes on each side or until golden brown. Makes 5 (2-slice) servings. Per Serving: 187 Cal; 4 g Total Fat (trace Sat Fat); 33 g Carb; 55 mg Cholesterol; 359 mg Sodium; 8 g Protein. Exchanges: 2 Starch; 1/2 Fat.
CINNAMON HEARTS PEACHY
BREAKFAST MUFFINS 1 cup all-purpose flour Preheat oven to 375F. Use a nonstick muffin tin, or line 12 muffin cups with paper baking cups, or grease bottoms only of regular muffin tin. In large bowl, combine first six ingredients; mix well. In medium bowl, combine all remaining ingredients; mix well. Add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly among the muffin cups. Bake for 14-18 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan Immediately and serve warm. Makes 12 muffins. Per muffin: 180 Cal; 5 g Fat; 29 g Carbohydrate; 19 mg Cholesterol; 220 mg Sodium; 4g Protein. Exchanges: 1 Starch, 1 Fruit; 1 Fat.
OVEN-BAKED VEGETABLE
OMELETTE Vegetable cooking spray Preheat oven to 325°F. Spray an 11- x 7-inch rectangular baking pan or dish with vegetable cooking spray. In a 2-1/2 quart bowl, beat eggs and egg whites until light and fluffy. Stir in broccoli, onion, mushrooms, Parmesan cheese, milk, basil and garlic powder. Pour mixture into pan. Arrange tomato slices on top. Bake uncovered, until set, 25 to 30 minutes. Remove from oven and serve. Makes 6 Servings. Per Serving: 90 Cal; 3 g Total Fat (1 g Sat Fat); 6 g Carb; 71 mg Cholesterol; 183 mg Sodium; 10 g Protein. Exchanges: 1 Lean Meat; 1 Veg; 1/2 Fat.
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