Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/13

A Simple four option breakfast for you today for Thursdays Birthday! The Sky Is the Limit to what you can achieve for today!

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

Buy IngredientsPowered by Chicory 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.

Honey Poppy Seed Fruit Salad

This colorful fruit salad with poppy seed dressing pairs well with any morning entree and takes just 10 minutes to assemble. The subtle honey sauce in this salad steals the show. —Dorothy Dinnean, Harrison, AR

Ingredients

• 2 medium firm bananas, chopped

• 2 cups fresh blueberries

• 2 cups fresh raspberries

• 2 cups sliced fresh strawberries

• 5 tablespoons honey

• 1 teaspoon lemon juice

• 3/4 teaspoon poppy seeds

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Directions

• In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.

Tips for Fruit Salad with Poppy Seed Dressing How do you keep fruit salad from getting soggy? Fruit will naturally oxidize and release more juice over time, which can make your fruit salad soggy. But the good news is that the lemon juice in this recipe will help slow that process down. If you’re making this fruit salad ahead of time, wait to add the bananas until right before you serve it so that they’re nice and fresh. Make sure to cover any leftover fruit salad tightly and store it in the refrigerator.Does lemon juice keep fruit salad fresh? Yes, lemon juice will typically help prevent cut fruit from turning brown quickly.What are other healthy fruit salad recipes? When it comes to enjoying healthier fruit salads, look for fruit salad recipes that don’t have a lot of added sugar or cream. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts 3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 30g carbohydrate (23g sugars, 5g fiber), 1g protein.

Banana Nut Bread

I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. —Brittany Carrington, Tehachapi, California

Ingredients

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup sugar

• 1 cup mashed ripe bananas (2 medium)

• 3/4 cup silken soft tofu

• 1/4 cup canola oil

• 1 teaspoon vanilla extract

• 1/2 cup chopped walnuts

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Directions

• In a large bowl, combine the first five ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts.

• Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts 1 slice: 234 calories, 9g fat (1g saturated fat), 0 cholesterol, 140mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.

TASTE OF HOME

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona

Ingredients

• 2 tablespoons butter

• 1 pound sliced fresh mushrooms

• 1 green onion, chopped

• SAUCE:

• 2 tablespoons butter, melted

• 3 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1 cup 2% milk

• 1/2 cup heavy whipping cream

• 2 tablespoons grated Parmesan cheese

• EGGS:

• 16 large eggs

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1/4 cup butter, cubed

• 1/2 cup grated Parmesan cheese

• 1 green onion, finely chopped

Buy IngredientsPowered by Chicory Directions

• In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean.

• For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese.

• Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.

• Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.

Nutrition Facts 1 serving: 363 calories, 29g fat (15g saturated fat), 431mg cholesterol, 591mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.