Breakfast For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/17/21

Today, (6/16/21) may have not started out on the right foot but, we can end on a high note! Doing menus till AA Then I'll work on the database, and then I have a chiropractor apt. at 4pm I love you, and It was a demon inside of me that took over my thoughts and voice. I was trapped in my head and body and yet I fell apart; will not happen for a long time because I haven't had a meltdown since Feb/2021. I will get put back together again and then I can walk more tomorrow today its to hot to walk.

Almond-Chai Granola

Whether you snack on it by the handful or eat it with milk or yogurt, you’ll be happy that you found this granola recipe. —Rachel Preus, Marshall, Michigan

Ingredients

• 2 chai tea bags

• 1/4 cup boiling water

• 3 cups quick-cooking oats

• 2 cups almonds, coarsely chopped

• 1 cup sweetened shredded coconut

• 1/2 cup honey

• 1/4 cup olive oil

• 1/3 cup sugar

• 2 teaspoons vanilla extract

• 3/4 teaspoon salt

• 3/4 teaspoon ground cinnamon

• 3/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cardamom

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Directions

• Preheat oven to 250°. Steep tea bags in boiling water 5 minutes. Meanwhile, combine oats, almonds and coconut. Discard tea bags; stir remaining ingredients into tea. Pour tea mixture over oat mixture; mix well to coat.

• Spread evenly in a greased 15x10-in. rimmed pan. Bake until golden brown, stirring every 20 minutes, about 1-1/4 hours. Cool completely without stirring; store in an airtight container.

Nutrition Facts 1/2 cup: 272 calories, 16g fat (3g saturated fat), 0 cholesterol, 130mg sodium, 29g carbohydrate (16g sugars, 4g fiber), 6g protein. Diabetic exchanges: 3 fat, 2 starch.

Asparagus-Mushroom Frittata

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

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

• 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.

• 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.

• 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.

TASTE OF HOME

Rise and Shine Parfait

Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois

Ingredients

• 4 cups fat-free vanilla yogurt

• 2 medium peaches, chopped

• 2 cups fresh blackberries

• 1/2 cup granola without raisins or Kashi Go Lean Crunch cereal

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Directions

• Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.

Nutrition Facts 1 serving: 259 calories, 3g fat (0 saturated fat), 7mg cholesterol, 6mg sodium, 48g carbohydrate (27g sugars, 7g fiber), 13g protein.

Hash Brown Nests with Portobellos and Eggs

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

Ingredients

• 2 tablespoons butter

• 1/2 pound sliced baby portobello mushrooms, chopped

• 1/4 cup chopped shallots

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Dash cayenne pepper

• 2 tablespoons sour cream

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 4 cups frozen shredded hash brown potatoes (about 1 pound), thawed

• 7 large eggs, lightly beaten

• 1/4 cup shredded Swiss cheese

• 2 bacon strips, cooked and crumbled

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Directions

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil.

• Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon.

• Bake until eggs are set, 15-18 minutes.

Nutrition Facts 1 serving: 105 calories, 7g fat (3g saturated fat), 118mg cholesterol, 191mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic exchanges: 1 medium-fat meat, 1/2 starch, 1/2 fat.