Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/29

Peachy Strawberry Smoothie

I served this delicious smoothie to my family at a Sunday gathering, and everyone liked it. —Deb Doran, Temecula, California

Saturday cleanse make yourself a smoothie to go with your breakfast a Fruitopia heaven.

This weekend we are going to do smoothies for lunch and dinner to cleanse the body and flush out what's in our stomachs. I am so proud of you for your heroic efforts today. I need to buy a computer chair for this place now. I built a lot of courage in my life because I have overcome a lot of adversity.

Ingredients

• 2 cups peach or apricot nectar

• 2 cups plain yogurt

• 1 medium peach, peeled and sliced

• 6 frozen whole strawberries

• 2 teaspoons sugar

• 1/8 teaspoon ground cinnamon

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Directions

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 1-1/4 cups: 166 calories, 4g fat (3g saturated fat), 16mg cholesterol, 65mg sodium, 29g carbohydrate (27g sugars, 2g fiber), 5g protein.

Power Berry Smoothie Bowl

While you can't taste the spinach in these smoothies, you get all its nutrients with big berry flavor. —Christine Hair, Odessa, Florida

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.

Denver Omelet Salad

I love this recipe—it’s not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

Ingredients

• 8 cups fresh baby spinach

• 1 cup chopped tomatoes

• 2 tablespoons olive oil, divided

• 1-1/2 cups chopped fully cooked chicken breast

• 1 small onion, chopped

• 1 small green pepper, chopped

• 4 large eggs

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Directions

• Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.

• In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

Test Kitchen tipJust about any omelet can be turned into a salad. It's time to get creative.

Nutrition Facts 1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

Apple-Stuffed French Toast Bake

This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky

Ingredients

• 1 cup packed brown sugar

• 1/2 cup butter, cubed

• 2 tablespoons light corn syrup

• 1 cup chopped pecans

• 12 slices Italian bread (1/2 inch thick)

• 2 large tart apples, peeled and thinly sliced

• 6 large eggs

• 1-1/2 cups milk

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• CARAMEL SAUCE:

• 1/2 cup packed brown sugar

• 1/4 cup butter, cubed

• 1 tablespoon light corn syrup

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Directions

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.

• In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.

• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.

• In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

Nutrition Facts 1 serving: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.