Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/21

Today Marks only two months till my birthday and boy did this year go fast! Let's celebrate today and be hopeful for tomorrow. Some Omelets for you as your favorite ones. The Brainerd Offices said I need to run an Investigation in Hennepin County. That wont work because they don't live in Hennepin County. Its the weekend its a new day, Lets forget the past and go forward to our own accomplishments and build our story and our dreams today. Let today be a day of dream day!

In our lives we know that when people come against us and try to strike us down and maximize our weakness it is a blow to our confidence but, it doesn't have to be our reality anymore. Don't let anyone steal your Joy, or Happiness in this life. You can leave them with silence as the answer let this quote be of motivation and how you proceed forward:

Almond Berry Pancakes

Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It’s a breakfast I feel good about eating. —Sarah Haengel, Bowie, Maryland

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

Buy IngredientsPowered by Chicory

Directions

• 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.

Oh-So-Good Oatmeal

Add extra nutrition to fiber-rich oatmeal by adding chopped apple and almonds. My two boys demand seconds! At 1-1/2 cups per serving, it’s hearty and filling; and at zero cholesterol, what’s not to love? —Danielle Pepa, Elgin, Illinois

Ingredients

• 3 cups water

• 2 medium tart apples, chopped

• 1-1/2 cups old-fashioned oats

• Dash salt

• 1/4 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon vanilla extract

• 1/4 cup chopped almonds

• Optional: Maple syrup and fat-free milk

Buy IngredientsPowered by Chicory

Directions

• In a large saucepan over medium heat, bring water to a boil. Add apples, oats and salt; cook and stir for 5 minutes.

• Remove from the heat; stir in brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with almonds. If desired, serve with syrup and milk.

Nutrition Facts 1-1/2 cups: 253 calories, 7g fat (1g saturated fat), 0 cholesterol, 42mg sodium, 46g carbohydrate (22g sugars, 6g fiber), 6g protein.

TASTE OF HOME

Greek Veggie Omelet

This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York

Ingredients

• 4 large eggs

• 2 tablespoons fat-free milk

• 1/8 teaspoon salt

• 3 teaspoons olive oil, divided

• 2 cups sliced baby portobello mushrooms

• 1/4 cup finely chopped onion

• 1 cup fresh baby spinach

• 3 tablespoons crumbled feta cheese

• 2 tablespoons sliced ripe olives

• Freshly ground pepper

Buy IngredientsPowered by Chicory

Directions

• Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan.

• In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.

Nutrition Facts 1/2 omelet: 271 calories, 19g fat (5g saturated fat), 378mg cholesterol, 475mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.

Mediterranean Omelet

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario

Ingredients

• 4 large eggs

• 1/4 cup water

• 1/8 teaspoon salt

• Dash pepper

• 1 tablespoon butter

• 1/4 cup crumbled feta or goat cheese

• 1/4 cup chopped tomato

• 1 green onion, chopped

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.