{ "item_title" : "Clean Freeze Breakfasts", "item_author" : [" Clean Jar Kitchen "], "item_description" : "54 freezer breakfasts. Every serving is under 400 calories, and every recipe still lands under 400 when the packaged ingredients weigh 15 percent more than printed. A calorie number on a breakfast recipe only holds for the tortilla, bread, cheese and sausage it assumed, and those pieces carry most of the calories in a burrito or a sandwich. This book prints the weight it assumes for tortillas, bread and other packaged pieces, says what 10 extra grams adds, and counts the higher calorie value wherever two sources disagree. The printed calories run from 261 to 363. The most any recipe reaches with the 15 percent stress test is 389. What every recipe prints: - Calories, protein, fat, carbohydrate, fiber and added sugar per serving- A Morning line: its reheat time from frozen, and whether it is handheld for the walk out the door- Two ways to eat it: thawed overnight in the refrigerator, or reheated straight from frozen to 165 F- Freezer life of 1 to 3 months at 0 F, and the safe internal temperature on every recipe with eggs or sausage- A Contains line for milk, egg, wheat, tree nuts, peanuts and oats, and a Vegetarian tag on 41 recipes Here is where the 54 recipes land. 32 are under 300 calories. Protein runs from 13 to 28 grams, and 17 recipes have 20 grams or more. Added sugar is 0 in 35 recipes and 6.1 grams at most. 21 are handheld, 32 are ready in the microwave in 2 minutes or less from frozen, and 3 smoothie packs need no reheating at all. A Find Your Breakfast table at the front sorts all of it by what your morning needs. Six chapters of nine recipes: Burritos, Tacos & Wraps; Frittatas, Quiches & Egg Bakes; Sandwiches, Pockets & Strata; Pancakes, Waffles, French Toast & Crepes; Oat Cups, Squares & Grit Bowls; and Muffins, Scones, Bars & Smoothie Packs. You will find spinach and turkey sausage burritos, egg and bean enchiladas with salsa verde, bacon and cheddar egg bites, ham and Swiss strata, blueberry lemon yogurt pancakes, berry ricotta stuffed French toast bake, cocoa raspberry yogurt oat squares, cheddar grits and spinach egg bowls, banana cocoa yogurt muffins and peach ginger smoothie packs. Then the planning that makes the freezer worth filling. Four batch cooking sessions each cook three recipes together and stock 17 to 20 breakfasts in 2 to 3 hours, with shopping totals built from the ingredient lists. A 4-week menu puts five weekday breakfasts on the calendar with each day's calories, protein and added sugar. The four sessions cook 73 servings and the menu uses 20, so a table shows the 53 spare servings and the week to eat each one by. A swap table shows which session recipe each of the other 42 can replace, and a Label Guide lists the packaged foods the numbers assume. Know before you buy: this is a calorie-first breakfast book, not a high-protein one. The recipes are not gluten-free or dairy-free, and ingredient swaps are not checked. It works best with a kitchen scale, and every ingredient also has a cup or spoon measure. The numbers are calculated from the weights printed in each ingredient list and standard published reference values, not lab-tested. Fiber is rounded down and added sugar is rounded up, and the numbers hold for the ingredients each recipe lists. This book is not medical advice. Cook once. Know every breakfast is under 400 calories before it goes in the freezer.", "item_img_path" : "https://covers2.booksamillion.com/covers/bam/9/79/816/521/9798165213489_b.jpg", "price_data" : { "retail_price" : "9.99", "online_price" : "9.99", "our_price" : "9.99", "club_price" : "9.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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