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A Big day ahead with the Entrepreneur Stand coming today we have the Christmas website to view

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Nov 7, 2021
  • 10 min read

Fruit-Filled Puff Pancake

Total Time Prep/Total Time: 25 min. Makes 4 servings



This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon


Ingredients

  • 3 large eggs

  • 1/2 cup 2% milk

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 3 tablespoons sugar, divided

  • 1 tablespoon butter

  • 1-1/2 cups fresh or frozen blueberries, thawed

  • 1 medium ripe banana, sliced

  • 1/4 teaspoon ground cinnamon

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Directions

  1. Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted.

  2. Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown.

  3. Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.


Nutrition Facts 1 slice: 232 calories, 8g fat (4g saturated fat), 171mg cholesterol, 240mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fruit, 1/2 fat.




Mushroom-Gouda Quiche




Total Time Prep: 15 min. Bake: 30 min. + standing Makes 6 servings


For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey


Ingredients

  • 1 sheet refrigerated pie crust

  • 4 large eggs

  • 1 cup heavy whipping cream

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 cups sliced fresh shiitake mushrooms (about 4 ounces)

  • 1 cup shredded Gouda or Monterey Jack cheese

  • 1 cup chopped arugula or fresh baby spinach

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Directions

  1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.

  2. In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust.

  3. Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover quiche crust loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.


Nutrition Facts 1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.


My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida







Total Time Prep/Total Time: 30 min. Makes 4 servings


My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida



Ingredients

  • 2-1/2 cups fresh broccoli florets

  • 6 large egg, room temperature

  • 1/4 cup 2% milk

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/3 cup grated Romano cheese

  • 1/3 cup sliced pitted Greek olives

  • 1 tablespoon olive oil

  • Shaved Romano cheese and minced fresh parsley

Buy IngredientsPowered by Chicory Directions

  1. Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, until crisp-tender, 4-6 minutes.

  2. In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a large cast-iron or other ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, until eggs are nearly set, 4-6 minutes.

  3. Broil 3-4 in. from heat until eggs are completely set, 2-4 minutes. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

Nutrition Facts 1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 15g protein.



I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast…and it worked! —Jeanne Larson, Mission Viejo, California



Total Time Prep/Total Time: 25 min. Makes 4 servings


Ingredients

  • 2 tablespoons butter

  • 2 medium sweet potatoes, peeled and shredded (about 4 cups)

  • 1 garlic clove, minced

  • 1/2 teaspoon salt, divided

  • 1/8 teaspoon dried thyme

  • 2 cups fresh baby spinach

  • 4 large eggs

  • 1/8 teaspoon coarsely ground pepper

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Directions

  1. In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.

  2. With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.


TEST KITCHEN TIPSIf you like your eggs sunny-side up, leave the pan uncovered while they cook. Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg. Health tip:With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A.

Nutrition Facts 1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.




I absolutely love this slow cooker oatmeal. The steel cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas





Apple Pie Steel-Cut Oatmeal

Total Time Prep: 10 min. Cook: 6 hours Makes 8 servings



Ingredients

  • 6 cups water

  • 1-1/2 cups steel-cut oats

  • 1-1/2 cups unsweetened applesauce

  • 1/4 cup maple syrup

  • 1-1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon salt

  • 1 large apple, chopped

  • Optional: Sliced apples, toasted pecans and additional maple syrup

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Directions

  1. In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.


TEST KITCHEN TIPSKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.




My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland



Total Time Prep: 20 min. Cook: 5 min./batch Makes 12 waffles


Ingredients


  • 1/2 cup whole wheat flour

  • 3/4 cup all-purpose flour

  • 2 tablespoons brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground cloves

  • 2 large eggs, room temperature

  • 1-1/4 cups buttermilk

  • 1/2 cup fresh or canned pumpkin

  • 2 tablespoons butter, melted

  • Optional: Butter and maple syrup

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Directions

  1. In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.

  2. Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.


Nutrition Facts 2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.



My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas




Total Time Prep/Total Time: 15 min. Makes 2 servings




Ingredients

  • 2 large eggs

  • 2 large egg whites

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 teaspoon butter

  • 1/2 cup thinly sliced fresh mushrooms

  • 1/2 cup fresh baby spinach, chopped

  • 2 tablespoons shredded provolone cheese

Buy IngredientsPowered by Chicory Directions

  1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

  2. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.


Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota




Ingredients

  • 3/4 cup vanilla yogurt

  • 2/3 cup sliced ripe banana

  • 1 large egg

  • 1/4 cup 2% milk

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 2 whole wheat tortillas (8 inches)

  • 2 teaspoons butter

  • 2/3 cup sliced fresh strawberries

  • 2/3 cup fresh blueberries

  • 1/4 cup granola

  • OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

Buy IngredientsPowered by Chicory Directions

  1. In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

  2. Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

Nutrition Facts 1 wrap: 399 calories, 10g fat (4g saturated fat), 72mg cholesterol, 256mg sodium, 68g carbohydrate (29g sugars, 9g fiber), 15g protein.



My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California





Total Time Prep/Total Time: 30 min. Makes 4 servings

Ingredients

  • 6 large egg whites

  • 3 large eggs

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 1/4 cup finely chopped sweet red pepper

  • 2 turkey bacon strips, chopped

  • 1 cup fresh baby spinach

  • 3 tablespoons thinly sliced fresh basil leaves

  • 1/2 cup shredded part-skim mozzarella cheese

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Directions

  1. Preheat broiler. In a small bowl, whisk the first 6 ingredients.

  2. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender. Reduce heat to medium-low; top with spinach.

  3. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese.

  4. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.


TEST KITCHEN TIPWant to make this recipe super healthy? Substitute 6 egg whites for the 3 whole eggs listed in the ingredients. You'll be using a total of 12 egg whites to complete the recipe.

Nutrition Facts 1 slice: 176 calories, 11g fat (4g saturated fat), 174mg cholesterol, 451mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 fat.



My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey






Total Time Prep: 25 min. Bake: 20 min. Makes 8 servings




Ingredients

  • 8 large eggs

  • 1/2 cup whole-milk ricotta cheese

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon olive oil

  • 1 package (8 ounces) frozen asparagus spears, thawed

  • 1 large onion, halved and thinly sliced

  • 1/2 cup finely chopped sweet red or green pepper

  • 1/4 cup sliced baby portobello mushrooms

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Directions

  1. Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.

  2. Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.

  3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.


Nutrition Facts 1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.

I've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's time to make breakfast.—Megan Brooks, Saint Lazare, Quebec.



Total Time Prep: 20 min. Bake: 25 min.

Makes 8 servings



Ingredients

  • 3 cups old-fashioned oats

  • 2 teaspoons baking powder

  • 1-1/4 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 2 large eggs

  • 2 cups fat-free milk

  • 1/2 cup maple syrup

  • 1/4 cup canola oil

  • 1 teaspoon vanilla extract

  • 1 large apple, chopped

  • 1/4 cup sunflower kernels or pepitas

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Directions

  1. Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, whisk eggs, milk, syrup, oil and vanilla until blended; stir into dry ingredients. Let stand 5 minutes. Stir in apple.

  2. Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with sunflower kernels. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned.


Nutrition Facts 1 serving: 305 calories, 13g fat (2g saturated fat), 48mg cholesterol, 325mg sodium, 41g carbohydrate (20g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.



Mushroom-Avocado Eggs on Toast






Total Time Prep: 25 min. Bake: 10 min. Makes 6 servings


Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska


Ingredients

  • 8 large eggs

  • 2 tablespoons 2% milk

  • 1 teaspoon lemon-pepper seasoning

  • 1/2 teaspoon dried basil

  • 2 tablespoons butter, divided

  • 1 tablespoon minced fresh chives

  • 1 tablespoon olive oil

  • 1/2 pound sliced fresh mushrooms

  • 6 slices French bread (1 inch thick), toasted

  • 3 ounces Brie cheese, cut into 6 slices

  • 1 medium ripe avocado, peeled and thinly sliced

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Directions

  1. Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.

  2. Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.

  3. Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.


Nutrition Facts 1 serving: 319 calories, 22g fat (8g saturated fat), 307mg cholesterol, 431mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 15g protein.


 
 
 

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