Beginner Cook - Breakfast

After-Workout Replenisher

1 1/2 cups V8 Splash® Smoothies Strawberry Banana
1 small banana, sliced
1 1/2 cups frozen peach slices

Put all of the ingredients in a blender. Cover and blend until they're smooth.


Berry Breakfast Sandwich

1 slice Pepperidge Farm® Cinnamon Swirl Bread, any variety, toasted
1 tablespoon cream cheese with strawberries
OR regular cream cheese, softened
Chopped walnuts or pecans or slivered almonds
Sliced fresh strawberries

Spread the cream cheese on the bread slice. Sprinkle with the walnuts and top with the strawberries.


South of the Border Eggs Benedict

1 1/2 cups Pace® Picante Sauce
1/2 teaspoon ground cumin
4 eggs
2 packages (3 ounces each) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon chopped fresh cilantro leaves

Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil.

Crack the eggs and add them to the skillet one at a time. Reduce the heat to low.

Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.

Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.

Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.

Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.



'Love for Peace and have a conscious when you do it.' - Tiya