Breakfast for Monday, August 2nd, 2020

Almond Berry Pancakes

Almond Berry Pancakes

• 10 pancakes

Ingredients

• 3/4 cup all-purpose flour

• 1/2 cup whole wheat flour

• 1/4 cup sugar

• 2 teaspoons baking powder

• Dash salt

• 1 large egg, room temperature, lightly beaten

• 1-1/4 cups fat-free milk

• 2 tablespoons butter, melted

• 1/2 teaspoon almond extract

• 1/2 cup fresh raspberries

• 1/2 cup fresh blueberries

• Optional: Confectioners' sugar and additional fresh berries

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• In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired.

Nutrition Facts 2 pancakes: 239 calories, 6g fat (3g saturated fat), 56mg cholesterol, 262mg sodium, 40g carbohydrate (16g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Open-Faced Egg Sandwiches

Ingredients

• 4 large egg whites

• 2 large eggs

• 2 tablespoons grated Parmesan cheese

• 2 teaspoons butter, softened

• 2 slices whole wheat bread, toasted

• 1/8 teaspoon dried rosemary, crushed

• 1/8 teaspoon pepper

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Directions

• Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set.

• Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts 1 sandwich: 231 calories, 11g fat (5g saturated fat), 226mg cholesterol, 416mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Sweet Potato and Egg Skillet

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

• 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.

• 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, on medium-low 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.

Brown Sugar & Banana Oatmeal

• 3 servings

Ingredients

• 2 cups fat-free milk

• 1 cup quick-cooking oats

• 1 large ripe banana, sliced

• 2 teaspoons brown sugar

• 1 teaspoon honey

• 1/2 teaspoon ground cinnamon

• Additional fat-free milk or ground cinnamon, optional

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• In a small saucepan, bring milk to a boil; stir in oats. Cook over medium heat for 1-2 minutes or until thickened, stirring occasionally.

• Stir in the banana, brown sugar, honey and cinnamon. Serve with additional milk and cinnamon if desired.

Nutrition Facts 1 cup (calculated without additional milk): 215 calories, 2g fat (0 saturated fat), 3mg cholesterol, 71mg sodium, 42g carbohydrate (19g sugars, 4g fiber), 10g protein.

Slow-Cooked Breakfast Apple Cobbler

Ingredients

• 6 medium apples, cut into 1/2-inch wedges

• 1 tablespoon butter

• 3 tablespoons honey

• 1/2 teaspoon ground cinnamon

• 1/4 cup dried cranberries

• 2 cups granola without raisins

• Milk and maple syrup, optional

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Directions

• Place apples in a greased 3-qt. slow cooker. In a microwave, melt butter; stir in honey and cinnamon. Drizzle over apples. Sprinkle cranberries and granola over top.

• Cook, covered, on low until apples are tender, 6-8 hours. If desired, serve with milk and syrup.

Nutrition Facts 3/4 cup: 289 calories, 8g fat (1g saturated fat), 5mg cholesterol, 31mg sodium, 58g carbohydrate (31g sugars, 11g fiber), 7g protein.

Strawberry Pretzel Pie

Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

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Directions

• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; hull the remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow cream, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

Power Berry Smoothie Bowl

Ingredients

• 1/2 cup orange juice

• 1/2 cup pomegranate juice

• 1 container (6 ounces) mixed berry yogurt

• 1 cup frozen unsweetened strawberries

• 1 cup fresh baby spinach

• 1/2 medium ripe frozen banana, sliced

• 1/2 cup frozen unsweetened blueberries

• 2 tablespoons ground flaxseed

• Optional: Sliced fresh strawberries, fresh blueberries, flaxseed and granola

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Directions

• In a blender, combine the first 8 ingredients; cover and process for 30 seconds or until smooth. Pour into chilled bowls; top as desired. Serve immediately.

Nutrition Facts 1 cup: 172 calories, 3g fat (0 saturated fat), 3mg cholesterol, 47mg sodium, 35g carbohydrate (28g sugars, 4g fiber), 5g protein.

Champagne Party Punch

Ingredients

• 1 cup sugar

• 1 cup water

• 2 cups unsweetened apple juice

• 2 cups unsweetened pineapple juice

• 1/2 cup lemon juice

• 1/3 cup thawed orange juice concentrate

• 1/4 cup lime juice

• 2 cups ice cubes

• 1 quart ginger ale, chilled

• 1 bottle (750 ml) champagne, chilled

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Directions

• In a large pitcher, combine sugar and water; stir until sugar is dissolved. Add the apple juice, pineapple juice, lemon juice, orange juice concentrate and lime juice. Refrigerate until serving.

• Just before serving, pour into a punch bowl and add ice cubes. Slowly add ginger ale and champagne.

Nutrition Facts 3/4 cup: 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 0 protein.