These meals can be enjoyed for breakfast or anytime. Most of these were packed for a meal on the go and many are easy to put together. (The calories in these meals range from 240 calories to 373.5 calories). The Fruit & Nut Bar and Raspberry Muffins can be made ahead and stored in your freezer.

The Fruit & Nut bar in this meal requires time to make and bake but it freezes well. I freeze it in individual portions.

Container: EasyLunchBoxes

Fruit and Nut Breakfast Bar with dried apricot, cherry, and blueberries (230 calories)

Breakstone’s Individual 4 ounce Cottage Cheese (90 calories)

Apple (26 calories)

Total: 346 calories

Fruit & Nut Breakfast Bar (8 servings)

1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
6 oz mixed dried fruit, coarsely chopped
1/3 cup chopped walnuts
1 cup low-fat plain yogurt
1 large egg
1/4 cup apple juice concentrate
2 Tbsp canola oil
Nonstick cooking spray

Preheat oven to 350 degrees F.

In a large bowl, mix all dry ingredients. Add dried fruit and walnuts.

In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil.

Make a well in the center of the dry ingredients and gently mix in the wet ingredients until blended.

Coat a 9 x 9 x 13 inch pan with cooking spray. Spread batter in pan.

Bake 45 – 50 minutes until browned and toothpick comes out clean. Cool 10 minutes before slicing.

Slice into 8 equal servings. Individual portions freeze well.

This meal is easy to make with an extra baked potato from dinner. I put the sliced potatoes and cheese in silicone cups so I can heat it in the microwave but keep the other items in this meal cold.

Container: EasyLunchBoxes

6 oz baked potato, sliced (165 calories)

1 oz shredded mozzeralla cheese (80 calories)

Plain Green yogurt (90 calories)

Strawberries (20 calories)

Total: 355 calories

My husband loves fruit muffins so this breakfast was for him. Muffins can be baked and stored in the freezer for a fast breakfast.

Container: ECO Lunchboxes

Raspberry Cream Cheese Muffin (142 calories)

Hard boiled egg (78 calories)

0.7 ounce Walnuts (130 calories)

Total: 350 calories

This red and white meal has a lot of cherry tomatoes and raspberries and was filling.

Container: EasyLunchBoxes

60 grams Italian Bread (162 calories)

123 grams Cherry Tomatoes (22 calories)

1/4 cup Ricotta Cheese (108 calories)

1 cup Raspberries (65 calories)

Total: 357 calories

I like to keep mini pita in my freezer for a quick meal.

Container: EasyLunchBoxes

2 Mini Mini Pitas (140 calories)

Individual Hummus (130 calories)

Clementines (70 calories)

Total: 340 calories

I find fruit, nuts, and cheese to be a satisfying meal.

Container: LunchBots Trio

182 g Apple (95 calories)

1oz Cheddar cheese stick (100 calories)

25 grams Walnuts (164 calories)

Total: 359 calories

I like avocado but do not buy it very often. This was a different breakfast for me but sometimes I like to mix it up.

Container: LunchBots Trio

1 cup diced Avocado (234 calories)

Tomato (22 calories)

30 grams French bread (81 calories)

Total: 337 calories

This oatmeal was a fast breakfast that could be stored in my pantry. It was easy to cook in my microwave.

Quaker Real Medleys – Blueberry Hazelnut Oatmeal (270 calories)

10 Hazelnuts (90 calories)

Total: 360 calories

This may have been my first time eating a wrap for breakfast. I ate this with the berries still slightly frozen. It was fun to eat.

Large tortilla (200 calories)

1 cup mixed frozen berries (80 calories)

1 ounce 1/3 less fat cream cheese (70 calories)

Spread cream cheese on a large tortilla, add berries, roll up, and cut.

Total: 350 calories

I love polenta but usually make it myself. For this meal I used prepared and packaged polenta that I bought in my grocery store.

Container: EasyLunchBoxes

1 serving Polenta with tomato and white beans (188.5 calories)

Breakstone’s Individual 4 ounce Cottage Cheese with paprika (90 calories)

Apple (95 calories)

Total: 373.5

Polenta with Tomatoes and Beans (makes 4 servings)

1 pound prepared polenta (80 per serving)
14.5 Can of Diced Tomatoes (18.5 per serving)
15 ounce can white beans (90 per serving)
Nonstick cooking spray
Seasonings (optional)

Slice polenta into 1/2 inch slices. Put on a cookie sheet with cooking spray and aluminum foil and broil until lightly browned.

Heat tomatoes and white beans (and seasonings if desired).

Serve on top of broiled polenta.

Disclaimer:

I am not a nutritionist. I planned these meals based on previous knowledge and internet research. Since many sources have varying nutritional information for the same item, I do not guarantee the calorie counts.

For many of the recipes I used my food scale to weigh items. If you care about calorie counts I recommend buying a food scale. If you do not have a food scale, you can make the meal in the same container I used. You can then reference my photos for food quantities when making your meal.