Healthy Breakfast Ideas Under 10 Minutes

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 Healthy Breakfast Ideas Under 10 Minutes We’ve all heard it before  “Breakfast is the most important meal of the day.” But let’s be honest… mornings can be hectic! Between getting ready, preparing for work or school, and maybe even handling family chores, breakfast often gets skipped or replaced with a quick cup of tea or coffee. The good news? A healthy, energizing breakfast doesn’t have to take a lot of time. You can make delicious, nutritious meals in 10 minutes or less  no fancy ingredients, no stress! Let’s look at some quick and easy breakfast ideas that will keep you full and active all morning. 1. Overnight Oats Make it the night before and wake up to a ready-to-eat, creamy breakfast! How to make: Mix ½ cup oats with ½ cup milk or yogurt. Add fruits like bananas, apples, or berries. Sprinkle chia seeds or nuts on top. Refrigerate overnight. 👉 Ready in seconds the next morning! 2. Egg & Veggie Scramble A protein-packed breakfast that’s full of flavor. How to ...
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Rice with chicken Spanish style

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 Rice with Chicken Spanish Style 



 Spanish chicken and rice is the perfect holiday meal not only because it is immensely easy to make, but also because of its incredible taste which will prove to be a true crowd pleaser!

This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.


Ingredients:


2 Tbsp olive oil

2 medium onions, chopped

6 cloves garlic, minced

2 stalks celery, diced

2 medium red/green peppers, cut into stripe

1 cup mushrooms, chopped

2 cups uncooked whole grain rice

3 pounds boneless chicken breast, cut into bite-sized pieces, skin removed

1 1/2 tsp. salt (optional) 

2 1/2cups low-fat chicken broth

Saffron or Sazón for color 

3 medium tomatoes.chopped

1 cup frozen peas

1 cup frozen corn

1 cup frozen green beans

Olives or capers for garnish (optional)


Directions:

Heat olive oil over medium heat in a non-stick pot. Add onion, garlic. celery, red/green pepper, and mushrooms. Cook over medium heat, stirring often, for 3 minutes or until tender.

Add whole grain rice and saute for 2-3 minutes, stirring constantly to mix all ingredients.

Add chicken, salt, chicken broth, water (1½ cups), Saffron/Sazón and tomatoes. Bring water to a boil. Reduce heat to medium-low, cover, and let the casserole simmer until water is absorbed and rice is tender, about 20 minutes.

Stir in peas, corn, and beans and cook for 8-10 minutes. When everything is hot, the casserole is ready to serve. Garnish with olives or capers, if desired.


Nutrition Facts. 8 servings per recipe

Serving Size. 1½ cups

Amount Per Serving. Calories. 470.                                       

Total Fat 10g.               

Saturated Fat. 2g

Trans Fat 0g

Cholesterol 95mg

Sodium. 430mg

Total Carbohydrate 52g

Dietary Fiber 5g

Sugars. 7g

Protein 43g

Calcium. 65mg

Iron 3mg

Potassium 865mg

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