This is my kid-friendly version of green eggs and ham. For my adult version, I use prosiuitto instead of ham and fontina cheese for the provolone. It's a fun sandwich for breakfast, lunch or dinner. —Beth Dauenhauer, Pueblo, Colorado
These waffles taste just as terrific as the original recipe—with only half the fat. In other words, dust off that waffle iron because these breakfast sensations are a wonderful way to start your day! Carol Burger - Phillips, Wisconsin
This colorful dish makes a beautiful, hearty, rise-and-shine breakfast. The potatoes and pepper are tender; the poached eggs are perfect; and the flavor combination is wonderful. —Cathy Hall, Phoenix, Arizona
"I grew up enjoying these sweet crepes, which my grandmother, aunts and uncles always called 'Swedish pancakes'. My husband, Chuck, sometimes makes this delicious dietary version for me on weekends," relates Cheryl Erikson of Grass Valley, California.
This cheesy, chock-full-of-flavor omelet is modeled after one Bernice Morris tasted and loved in a Marshfield, Missouri restaurant. “Mine is so hearty and rich-tasting that folks never guess it's low in fat,“ she confides.
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Logan, Utah’s Edie DeSpain makes it with whatever veggies she has on hand and says it’s great for any meal at all!
Starting the day with an appealing, hearty breakfast is certainly a step in the right direction when you're trying to follow a healthy eating plan. These waffles are so good that I even freeze them for breakfast on busy mornings.—Mary Balcomb, Florence, Oregon
"I combined several granola recipes to come up with this one," says Tracy Weakly from Aloha, Oregon of her crunchy cranberry-and-apricot-flavored treat. "For fun, vary the kinds of fruits and nuts. The possibilities are endless."
"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."