Day 5: Chinese Pumpkin Porridge + Vegetable Salad + Fried Fish - 100 Low calorie and healthy breakfast ideas by 1818Lao



Chinese Pumpkin Porridge

Ingredients

  • 2 lb fresh pumpkin, seeded and peeled
  • 3/4 cup sweet rice, rinsed well
  • 5 cups water
  • 1 cup whole milk or heavy cream (optional)
  • 1 1/2 teaspoons sugar, or to taste


Directions

  1. In a large pot, rinse the sweet rice several times, and soak them in the water for 20 to 25 mins.
  2. Use a strong metal spoon to scrape off all the fibers and the seeds out of the pumpkin. Then cut into chunks and slice them. P.S. Don’t throw away the pumpkin seeds! They provide you lots of health benefits. I usually toast them in the oven. After 10-15 mins, these seeds would become very crunchy and tasty!
  3. Put pumpkin slices, rice and water into the a pot. Turn the heat over medium high, and cook for 5 minutes, then reduce the heat to medium low. Place the lid on the pot and cook for about1 1/2 hours, stirring occasionally, add some water when the congee seems too thick. It’s your choice to add milk instead of water. Add sugar before serving.



Vegetable Salad

Ingredients

  • 6 slices bacon
  • 3 cups chopped broccoli
  • 3 cups chopped cauliflower
  • 3 cups chopped celery
  • 1 (10 ounce) package frozen green peas, thawed
  • 1 cup sweetened dried cranberries (such as Craisins®)
  • 1 1/2 cups mayonnaise
  • 1/4 cup Parmesan cheese
  • 1/4 cup white sugar
  • 2 tablespoons grated onion
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 cup Spanish peanuts


Directions

  1. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble. 
  2. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
  3. Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.


Fried Fish

Ingredients

  • 1/3 cup Gold Medal™ all-purpose flour
  • 2 teaspoons seasoned salt
  • 2 eggs
  • 1/2 cup dark beer or water
  • 1 1/2 cups Progresso™ panko crispy bread crumbs
  • Peanut or corn oil for frying
  • 1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)


Directions

  1. In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag. 
  2. In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely. 
  3. Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

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