Healthy Mediterranean Cooking at Home

Tag Archives: ideas for breakfast


This time of year I have many visitors and they often include my grandchildren. It is easy enough to plan meals that appeal to the grown-ups but not always so easy to prepare foods the children like to eat. Of course pizza is the number one favorite.

Here are some recipes that I have found that the young ones like and ask for again and again. These are delicious recipes with fats kept low and healthy ingredients added where they will be accepted.



Cheese Pancakes with Blueberry Sauce

4 servings


  • 2 cups blueberries
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Kosher salt
  • 1 cup low fat cottage cheese
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vegetable oil, plus extra if needed


In a small saucepan, combine the blueberries, lemon juice and honey and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and syrupy, about 5 to 6 minutes; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, granulated sugar and a pinch of salt.

In a second bowl, whisk together the cottage cheese, milk and eggs. Add the cottage cheese mixture to the flour mixture and mix until fully incorporated.

Heat the oil in a large nonstick skillet or griddle over medium heat. In batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center.

Turn the pancakes and cook 1 minute more; repeat with the remaining batter and add additional oil if needed.

Serve with the blueberry sauce.


Cinnamon French Toast

4 Servings


  • 6 eggs
  • 1 cup vanilla nonfat Greek yogurt
  • 1/4 teaspoon ground cinnamon
  • 8 slices hearty sandwich bread
  • Vegetable oil


  • 1 cup vanilla nonfat Greek yogurt
  • 1/4 cup real maple syrup
  • 1/4 teaspoon ground cinnamon


Combine sauce ingredients and refrigerate until serving time.

Beat eggs, yogurt and cinnamon in a wide shallow dish until blended.

Cut each slice of bread into 3 sections. Soak the bread pieces in the egg mixture, turning once.

Coat a large nonstick skillet or griddle with vegetable oil; heat over medium heat until hot.

Place as many bread pieces as will fit in the skillet or on the griddle and cook over medium to medium-low heat until golden brown and no visible liquid remains, 1 to 2 minutes per side.

Repeat with any remaining bread pieces. Serve toast with dipping sauce.



Spinach Mac & Cheese

Serve with fresh fruit.

Makes 8 servings.


  • 8 oz. uncooked elbow macaroni
  • 3 tablespoons all-purpose flour
  • 2 cups low fat milk
  • 1 tablespoon butter
  • 8 oz. shredded cheddar
  • 3 oz. Velveeta Light cheese, cut into thin strips
  • 1/4 teaspoon salt
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons Italian seasoned breadcrumbs


Preheat the oven to 400°F. Boil macaroni two minutes less than the package directions.

While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl. Pour remaining 1 1/2 cups milk into a large saucepan and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick. Reduce heat slightly and add butter, cheeses and salt. Cook until smooth, about 5 minutes. Stir in spinach.

Drain macaroni, then combine with the cheese mixture, stirring thoroughly.

Divide macaroni mixture among eight small ovenproof dishes. Place baking dishes on a baking sheet.

Sprinkle breadcrumbs lightly and evenly on the top and bake 25 to 30 minutes.


Ham and Cheese Calzones

Serve with vegetable sticks.

4 servings


  • 1 pound package refrigerated pizza dough (for 1 crust)
  • 1/4 cup mild mustard
  • 8 ounces sliced mozzarella cheese
  • 8 ounces sliced deli ham


Preheat the oven to 400 degree F. Line a baking sheet with foil; lightly grease the foil.

On a lightly floured surface, roll or pat the dough into a 15 x 10-inch rectangle. Cut dough in half crosswise and lengthwise to make 4 rectangles.

Spread mustard over each rectangle. Divide half of the cheese among the rectangles, placing cheese on one half of each rectangle.

Top with ham and then the remaining cheese. Brush the edges of the dough with water.

For each calzone, fold dough over filling to the opposite edge, stretching slightly if necessary. Seal edges with the tines of a fork.

Place calzones on the prepared baking sheet. Prick tops to allow steam to escape. Bake for 15 minutes or until golden. Let stand for 5 minutes before serving.



Chicken Fingers


  • 1/2 pound chicken breast tenders (fingers), about 8
  • 1/4 cup refrigerated egg substitute
  • 3/4 cup  Italian seasoned bread crumbs
  • 1 tablespoon olive oil
  • Olive oil cooking spray   


Preheat the oven to 400 degrees F.

Coat a 9”x13” glass baking dish with cooking spray. Set aside.

Place chicken fingers in a shallow dish and pour the egg substitute over them.  Rotate and coat all the fingers.

Place bread crumbs in another shallow dish and dredge fingers in the crumbs.

Place coated chicken in the prepared baking dish in a single layer. Drizzle fingers with the olive oil.

Bake 15 minutes at 400 degrees F.  Turn fingers over and bake 15 minutes more.

Serve with the ranch dip, if desired.

Healthy Ranch Dip


  • 1/2 cup low fat Greek yogurt
  • 1/4 cup low fat buttermilk
  • 1/4 cup olive oil mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • Dash of Worcestershire sauce
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • Freshly ground pepper


Whisk together all the ingredients and chill.


Spaghetti with Basil Pesto

This dish is second to pizza in our house.


  • 2 cups of basil leaves packed tightly in a measuring cup
  • 2 peeled garlic cloves, cut in pieces
  • 1/4 cup pignoli or walnuts
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup of very good extra virgin olive oil


Place the garlic, nuts, salt and pepper in the processor and pulse a few times. Add the basil leaves and with the processor running, add the olive oil slowly.

Process until the mixture becomes a paste. Pour the sauce into a pasta serving bowl and set aside.

Cook 1 lb. of spaghetti in boiling salted water  until al dente. Just before you drain the pasta, remove 1/2 cup of the pasta cooking water and set it aside.

Add the drained pasta to the serving bowl with the pesto and add 2 tablespoons of butter, the pasta water and 1 cup of grated Parmesan cheese.  Mix well.

Garnish with freshly grated black pepper. Serve.


Homemade Pizza


  • 1 pound of your favorite pizza dough
  • 1 pound sliced mozzarella cheese
  • Pizza sauce, recipe below
  • Dried oregano and fresh basil


Preheat the oven to 450 degrees F.

Spread the dough to the edges of an oiled pizza pan.

Layer the sliced cheese on top of the dough.

Spread some pizza sauce on top.

Sprinkle with oregano.

Bake the pizza for about 20 minutes until lightly brown and crispy. Garnish with fresh basil.

5 Minute Pizza Sauce

  • One 28 oz. container diced Italian tomatoes 
  • 2 cloves garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • 3 tablespoons finely chopped basil
  • Dash of red pepper flakes


Heat the oil in a heavy saucepan over medium heat and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn the heat back down to medium low.

Season with salt and pepper. Add the red pepper flakes and the basil. Cook for another minute of two and remove from the heat.


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