Your New Breakfast Plan

Surprise your body in a good way with these delicious, filling, but low-calorie breakfasts. Hungry Girl Lisa Lillien has a new one for every weekday!

Smoked salmon 'n' bacon sandwich
A bagel with cream cheese and lox has an average of 575 calories and 25 grams of fat. Get the same flavor for less with this: Mix up 2 Tbsp fat-free cream cheese with 1 slice chopped cooked turkey bacon, 1 oz chopped smoked salmon, 1 Tbsp chopped red onion, and 1 Tbsp chopped cucumber. Layer with a slice of tomato on a toasted light English muffin. (206 calories, 5 g fat)

Tropical breakfast bowl
This takes just seconds to throw together but will keep you feeling satisfied for hours. Mix ⅔ cup fat-free cottage cheese with 1 to 2 drops coconut extract, a sprinkle of cinnamon, and 1 packet no-calorie sweetener (optional), then top with a sliced kiwi, ½ cup sliced strawberries, 1½ tsp shredded sweetened coconut, and 1½ tsp chopped dry-roasted pecans (about 3 pecan halves). (230 calories, 5 g fat)

Apple-icious oatmeal
Hungry? This helping is huge and has nearly 7 grams of fiber. Mix a cup of water, ½ cup old-fashioned oats, 1 cup unsweetened vanilla almond milk (or skim milk, for 50 more calories), ½ apple (chopped), ¼ tsp vanilla extract, ¼ tsp cinnamon, no-calorie sweetener to taste (or 2 tsp sugar, for 35 calories), and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until creamy, 12 to 15 minutes. (246 calories, 5.5 g fat)

Quick turkey scramble
A protein-packed egg dish you'll flip for: In a large skillet coated with nonstick cooking spray, cook 2 oz raw lean ground turkey with a dash each of salt and pepper. Then add 5 egg whites and scramble. Chop up 2 slices microwaved turkey bacon and add to eggs, then top off with ½ cup chopped tomato and another sprinkle of salt and pepper. So fresh, so good! (250 calories, 9.5 g fat)

Oat-rageous chocolate-chip pancakes
These little cakes fill you up without weighing you down. Combine 3 Tbsp liquid egg whites (or 1 to 2 egg whites), 1 Tbsp skim milk, 1 Tbsp water, ⅛ tsp vanilla extract, 3 Tbsp old-fashioned oats, 2 Tbsp whole-wheat flour, 2 tsp sugar, ¼ tsp baking powder, 1½ tsp mini semisweet chocolate chips, and a pinch of salt. Coat a skillet with nonstick cooking spray, warm over medium heat, and drop batter to form 5 cakes. Cook for 2 minutes, flipping once. Serve with a banana. (300 calories, 4 g fat)


Read more: Low Calorie Breakfasts - Healthy and Delicious Breakfast Ideas - Redbook

5 Mistakes You're Making With Your Scrambled Eggs

1. "Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don't whisk and let mixture sit (it deflates)." --Kay Chun, Deputy Food Editor

2. "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor

3. "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor

4. "Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." --Janet McCracken, Deputy Food Editor

And last but not least, ditch that fork! Scramble your eggs with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.

Read more:http://shine.yahoo.com/blog/PNRPVFEO25WJEVWFWZJJS3FMZI/