Breakfast for the Original Copy Officer Captain and OCS of 270,036 4/18/21

Simple breakfast for you a lot of fruit to make your breakfast perfect. Know that you are important and loved! We start a new week with a new attitude and we will be the best company in the world with the cutting edge of using solar, wind, and recycling products we will transform America and the world!

Brown Sugar Oatmeal

Ingredients

• 1 cup quick-cooking oats

• 2 cups fat-free milk

• 2 teaspoons brown sugar

• 1 teaspoon honey

• 1/2 teaspoon ground cinnamon

• Additional fat-free milk or ground cinnamon, optional, brown sugar

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Directions

• 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.

Layered Fresh Fruit Salad

Ingredients

• 1/2 teaspoon grated orange zest

• 2/3 cup orange juice

• 1/2 teaspoon grated lemon zest

• 1/3 cup lemon juice

• 1/3 cup packed light brown sugar

• 1 cinnamon stick

• FRUIT SALAD:

• 2 cups cubed fresh pineapple

• 2 cups sliced fresh strawberries

• 2 medium kiwifruit, peeled and sliced

• 3 medium bananas, sliced

• 2 medium oranges, peeled and sectioned

• 1 medium red grapefruit, peeled and sectioned

• 1 cup seedless red grapes

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Directions

• Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.

• Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

Nutrition Facts 1 serving: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Avocado Fruit Salad with Tangerine Vinaigrette

Ingredients

• 3 medium ripe avocados, peeled and thinly sliced

• 3 medium mangoes, peeled and thinly sliced

• 1 cup fresh raspberries

• 1 cup fresh blackberries

• 1/4 cup minced fresh mint

• 1/4 cup sliced almonds, toasted

• DRESSING:

• 1/2 cup olive oil

• 1 teaspoon grated tangerine or orange peel

• 1/4 cup tangerine or orange juice

• 2 tablespoons balsamic vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

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Directions

• Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 cup salad with 4 teaspoons dressing: 321 calories, 23g fat (3g saturated fat), 0 cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 8g fiber), 3g protein.

Blueberry-Stuffed French Toast

Ingredients

• 1-1/2 cups fresh or frozen blueberries

• 3 tablespoons sugar, divided

• 8 slices Italian bread (1-1/4 inches thick)

• 4 large eggs

• 1 teaspoon grated orange zest

• 1/2 cup orange juice

• Dash salt

• SAUCE:

• 1/4 cup orange juice

• 1/4 cup water

• 3 tablespoons sugar

• 1 tablespoon cornstarch

• 1/8 teaspoon salt

• 1-1/2 cups orange sections

• 1 cup fresh or frozen blueberries

• 1/3 cup sliced almonds, toasted

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Directions

• Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries.

• In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once.

• Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 slice with 1/4 cup sauce and 2 teaspoons almonds: 167 calories, 5g fat (1g saturated fat), 106mg cholesterol, 118mg sodium, 27g carbohydrate (19g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

TASTE OF HOME

Crispy Rice Patties with Vegetables & Eggs

Ingredients

• 2 packages (7.4 ounces each) ready-to-serve white sticky rice

• 1 tablespoon plus 2 teaspoons canola oil, divided

• 1 teaspoon reduced-sodium soy sauce

• 2 cups thinly sliced Brussels sprouts

• 1 cup julienned carrots

• 1 medium sweet red pepper, julienned

• 1/2 teaspoon sesame oil

• 1/2 teaspoon salt

• 1/8 teaspoon freshly ground pepper

• 1 tablespoon water

• 4 large eggs

• Minced fresh chives

• Additional pepper

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Directions

• Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat three times.

• In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm.

• In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm.

• In same pan, heat remaining canola oil over medium heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.

Nutrition Facts 1 serving: 320 calories, 11g fat (2g saturated fat), 186mg cholesterol, 447mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1 fat.

Full Garden Frittata

Ingredients

• 4 large eggs

• 1/3 cup 2% milk

• 1/4 teaspoon salt, divided

• 1/8 teaspoon coarsely ground pepper

• 2 teaspoons olive oil

• 1/2 medium zucchini, chopped

• 1/2 cup chopped baby portobello mushrooms

• 1/4 cup chopped onion

• 1 garlic clove, minced

• 2 tablespoons minced fresh basil

• 1 teaspoon minced fresh oregano

• 1 teaspoon minced fresh parsley

• Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

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Directions

• Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.

• Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

Nutrition Facts 2 wedges: 227 calories, 15g fat (4g saturated fat), 375mg cholesterol, 463mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.