toasted dry (or lite cream cheese) bagels, dry cereal, fresh fruit, granola bars...that type of thing.

I've even been known to make a HUGE batch of waffles when I'm in the mood and the leftovers can be tossed in the toaster & popped on a paper towel before walking out the door.

I wish I had a waffle iron, medako. I've been craving waffles for awhile now (darn pregnancy cravings, I crave everything I read about it seems) & don't like the frozen waffles because they just don't get crispy in my toaster.

strawberry poptarts with frosting were my big pregnancy craving...I wanted them every single day. Hubby finally cut me off and would put them back at the store when I'd sneak them in the basket. *sigh* Apparently they're not good for you. Of course, I begged to differ...fruit center, breaded outside and a milk-ish frosting. 3 NECESSARY food groups

Fried rice mixed with thin chopped meat, hotdog, tomatoes, smoked fish..if you still have time, u can topped it with boiled egg. All-in-one breakfast that tastes like a western meal.

cheese stuffed hash browns. you can make them ahead of time and freeze if need be, then nuke and take with wrapped in a paper towel.

Betty Crocker – Holiday

Servings 6 Page 6



Ingredients

5 cups frozen shredded hash brown potatoes, thawed
3 medium green onions, thinly sliced
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil or vegetable oil
1 ½ cups shredded cheddar cheese



Directions

1. Mix potatoes, onions, salt and pepper in large bowl. Coat 10 inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 ½ cups of the potato mixture evenly over bottom of skillet; press down with broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.

2. Cook over medium heat about 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heat proof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.

3. Heat remaining 1 tablespoon oil in skillet over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.



Calories 305 Fat 14g Sodium 840mg Carbs 35g Fiber 3g Sugars g Cholesterol mg Protein g Iron g

Notes If you don’t like green onions or don’t have them. Sauté some yellow onions and or you could use onion powder. Also as a twist you could crumble some cooked sausage, bacon, or scrambled egg into the potatoes, and I like to us a tablespoon of butter and about the same amount of olive oil it the sauté pan with the potatoes.