We all know that kids need to eat breakfast because it is the most important meal of the day. Despite being a full-time-work-outside-the-home-mom I am 100% committed to my kids having a healthy breakfast every single morning to keep them active and engaged in school and throughout their summer activities. Because of this, I am always looking for quick and easy ways to feed my kids eggs because eggs are brain food and can help with overall nutrition, memory, problem-solving skills and even test scores!
But on top of all of these pretty awesome benefits I know that feeding my kids eggs in the morning also gives them the protein they need to get them through the morning until their first snack (over 3 hours after I put them on the school bus!).
My kids love eggs and preparing a healthy hot breakfast including eggs that are packed with protein, vitamins and all the important nutrients that help with brain development does not have to be a chore (and this is from your very own Canned Soup Mom!).
Especially with this One Minute Mug Muffin that is just one more easy way to get an entire nutritious egg into my kids before their day begins.
Simply gently whisk egg with a fork.
Pour on top of oatmeal in mug. Add blueberries, milk and sugar.
Then microwave on high for 60-90 seconds.
You can invert onto a plate or put the mug and a fork or spoon in front of your kids then go and spend the extra time putting your make-up on before you leave for the office.
Ingredients:
One egg, whisked
1/4 cup quick cooking oatmeal (I used the 1 minute oats)
1 tbsp. skim milk
1/2 handful of blueberries (fresh or frozen)
1/4 tsp. brown sugar (option)
Mix all ingredients in a mug.
Microwave on high for 60-90 seconds until the top is firm.
Let cool 1 minute before serving to children.
Serve in mug or invert onto a plate.
TIP: Looking to try my son's favourite version - use 1 egg, 1tbsp. peanut butter, 1/4 cup oatmeal and 1/4 of a banana mashed (I tell him it's banana bread!)
PS: Looking for other nutritious and Canned Soup Mom easy eggs for breakfast recipes? Try these:
If I'm at a restaurant and they have scallops on the menu as an appetizer I order them EVERY SINGLE TIME. But not once have I ever made them because the idea of over or under cooking scallops stressed me right out. That is until I found this amazingly simple and fast recipe for Whisky Scallops that is so easy even this Canned Soup Mom can make them mistake-free all while guests are having their first sips of one of these Top Five Pitcher Drinks.
Of course, I just had to share with all of you because I promise that if I can make these scallops so can you.
Simply pat dry and season.
Melt butter and garlic.
Add scallops.
Flip and repeat.
Heat whisky (YUM!),
Add cream.
Let cook and try not to get a spoon out and eat it all!
Voila!
Ingredients:
1 LB fresh sea scallops (approx. 12 large—I bought mine at my local grocery store)
Sea salt and pepper to taste
2 Tbsp. butter
1/4 cup whisky
1 clove garlic, minced
1/4 cup whipping cream
Pat scallops dry with paper towel and season with sea salt and pepper.
Heat large sauté pan over medium-high heat and add butter and garlic.
When butter is melted, add scallops in single layer. Cook for 2 minutes until crust starts to form.
Believe it or not, I am one of the few people in North America who grew up never having eaten a Sloppy Joe. My husband, however, remembers eating them often and enjoying them. He describes his mom using something from a can and while I am the Canned Soup Mom and never opposed to using convenience products, my sister sent me this recipe and honestly, it doesn't get much easier than this.
Ingredients:
1 tbsp. canola oil
1 medium white onion, finely chopped
1/2 red pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
Sea salt (or other coarse salt) and ground pepper to taste
1lb extra lean ground beef
1 jar tomato sauce (approx. 600ml)
1/4 cup ketchup
1 tbsp. Worcestershire sauce
Heat oil over medium-high heat. Add vegetables, garlic, salt and pepper. Sauté until vegetables are tender (approx. 5-7 minutes).
Add beef and cook until no longer pink (approx. 6-8 minutes).
Add tomato sauce, ketchup, and Worcestershire sauce into beef mixture. Simmer until thickened, stirring occasionally (approx. 6-8 minutes).
Serve immediately on buns or refrigerate for up to 2 days.
Tips:
Looking for an extra hit of veggies? Add grated carrots and zucchini to the mixture.
Looking for more school lunch ideas? Simply spoon warmed leftover Sloppy Joe mixture into a thermos and pack a pre-sliced bun and a tbsp of grated cheese in separate Tupperware. My kids love assembling their own Sloppy Joes at school.
Looking for more things to serve on buns? Try my Beer Crockpot Pulled Pork or my Three Ingredient Crockpot Chicken Tacos.
Adapted from Martha Stewart Every Day Foods.
Printer-friendly version