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Wednesday's: Breakfast, Lunch, Dinner

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Nov 9, 2021
  • 10 min read

Berry Smoothie Bowl





Total Time Prep/Total Time: 5 min. Makes 2 servings

Ingredients

  • 1 cup fat-free milk

  • 1 cup frozen unsweetened strawberries

  • 1/2 cup frozen unsweetened raspberries

  • 3 tablespoons sugar

  • 1 cup ice cubes

  • Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds

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Directions

  1. Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.


Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.



Nutrition Facts 3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.


There’s nothing better than waking up to the smell of breakfast already made. Toss your low-cholesterol ingredients like oatmeal, almond milk and dried cherries into the slow cooker the night before and ease into your day with this creamy bowl. Top with sliced almonds for a serving of healthy fats.




Total Time Prep: 10 min. Cook: 7 hours Makes 6 servings


Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple—just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning, enjoy a healthy, warm and satisfying dish. —Geraldine Saucier, Albuquerque, New Mexico


Ingredients

  • 4 cups vanilla almond milk

  • 1 cup steel-cut oats

  • 1 cup dried cherries

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • Additional almond milk, optional

Buy IngredientsPowered by Chicory Directions

  1. In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours.

  2. Stir before serving. If desired, serve with additional milk.

HEALTH TIP:Nutritionally, steel cut oats are about the same as rolled oats, so take your pick. Skip instant oatmeal mixes, which have a lot of added sugar. Nutrition Facts 3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.




Preparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. —Rose Koren, Brookfield, Illinois




Ingredients

  • 1 prebaked 12-inch thin pizza crust

  • 6 large eggs

  • 1-1/2 cups shredded part-skim mozzarella cheese

  • 8 bacon strips, cooked and crumbled

  • 1/2 cup chopped sweet red pepepr

  • 1/2 cup chopped green pepper

  • 1 small onion, chopped

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Directions

  1. Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.


Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g protein.



Avocado Scrambled Eggs

Total Time Prep/Total Time: 10 min. Makes 6 servings







Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana

Ingredients

  • 8 large eggs

  • 1/2 cup 2% milk

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 medium ripe avocado, peeled and cubed

  • 2 tablespoons butter

  • 6 bacon strips, cooked and crumbled

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Directions

  1. In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.


Nutrition Facts 1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.



Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.


With just the right amount of sweetness, these yogurt and honey fruit cups are a light and refreshing breakfast that will satisfy your morning hunger. Opt for nonfat yogurt to cut down on saturated fat and use your favorite fruit.



Total Time Prep/Total Time: 10 min. Makes 6 servings


This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


Ingredients

  • 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

  • 3/4 cup mandarin orange, vanilla or lemon yogurt

  • 1 tablespoon honey

  • 1/2 teaspoon grated orange zest

  • 1/4 teaspoon almond extract

Buy IngredientsPowered by Chicory Directions

  1. Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.




When you need a hearty, stick-to-your-ribs breakfast that won’t up your cholesterol level, whip up a pan of chicken and asparagus crepes. The filling is rich and savory with fresh asparagus, onions and mushrooms. Shredded chicken breast is a more cholesterol-friendly option than other breakfast meats.


Chicken and Asparagus Crepes

Total Time Prep: 1 hour + chilling Bake: 20 min. Makes 12 servings


The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan





Ingredients

  • 3 eggs

  • 1-1/2 cups 2% milk

  • 2 tablespoons butter, melted

  • 1 cup all-purpose flour

  • filling:

  • 1-1/2 cups cut fresh asparagus (1-inch pieces)

  • 1 small onion, chopped

  • 1 teaspoon olive oil

  • 2-1/2 cups sliced fresh mushrooms

  • 3 cups cubed rotisserie chicken

  • sauce:

  • 1/4 cup butter, cubed

  • 1/4 cup all-purpose flour

  • 1-1/2 cups Whole Milk

  • 6 slices Swiss cheese, halved

  • 2/3 cup shredded part-skim mozzarella cheese

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Directions

  1. In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

  3. Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside.

  4. For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

  5. Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese.

  6. Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.


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, MinnesotaDenver Omelet Salad

1 review





Total Time Prep/Total Time: 25 min. Makes 4 servings




Ingredients

  • 8 cups fresh baby spinach

  • 1 cup chopped tomatoes

  • 2 tablespoons olive oil, divided

  • 1-1/2 cups chopped fully cooked ham

  • 1 small onion, chopped

  • 1 small green pepper, chopped

  • 4 large eggs

  • Salt and pepper to taste

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Directions

  1. 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.

  2. 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.



Farmers Breakfast Makes 4 servings Test Kitchen Approved

Total Time Prep/Total Time: 20 min. Makes 4 servings


Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota


Ingredients

  • 6 bacon strips, diced

  • 2 tablespoons diced onion

  • 3 medium potatoes, cooked and cubed

  • 6 large eggs, beaten

  • Salt and pepper to taste

  • 1/2 cup shredded cheddar cheese

Buy IngredientsPowered by Chicory Directions

  1. In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture.

  2. Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Nutrition Facts 1 serving: 464 calories, 29g fat (11g saturated fat), 321mg cholesterol, 487mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.



I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast…and it worked! —Jeanne Larson, Mission Viejo, California





Total Time Prep/Total Time: 25 min. Makes 4 servings



Ingredients

  • 2 tablespoons butter

  • 2 medium sweet potatoes, peeled and shredded (about 4 cups)

  • 1 garlic clove, minced

  • 1/2 teaspoon salt, divided

  • 1/8 teaspoon dried thyme

  • 2 cups fresh baby spinach

  • 4 large eggs

  • 1/8 teaspoon coarsely ground pepper

Buy IngredientsPowered by Chicory Directions

  1. In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.

  2. With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

TEST KITCHEN TIPSIf you like your eggs sunny-side up, leave the pan uncovered while they cook. Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg. Health tip:With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A. Nutrition Facts 1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.



Nutrition Facts 1 serving: 337 calories, 6g fat (1g saturated fat), 6mg cholesterol, 96mg sodium, 66g carbohydrate (42g sugars, 8g fiber), 12g protein.


Need a simple, impressive dish to bring to brunch? Breakfast banana splits fit the bill. They’re naturally sweetened with blueberries, grapes, kiwi and strawberries. Granola and nuts add fiber to cut the cholesterol. Top with maraschino cherries for a fun touch.



Total Time Prep/Total Time: 10 min. Makes 2 servings


I can’t brag enough about this recipe. It’s elegant enough for a formal brunch, yet simple and nutritious. With different fruits and cereals, there are endless potential variations. Renee Lloyd, Pearl, Mississippi



Ingredients

  • 1/3 cup each fresh blueberries, halved seedless grapes, sliced peeled kiwifruit and halved fresh strawberries

  • 1 cup vanilla yogurt

  • 1/2 cup granola with fruit and nuts

  • 2 maraschino cherries with stems

Buy IngredientsPowered by Chicory Directions

  1. Cut banana crosswise in half. For each serving, split each banana in half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.

Nutrition Facts 1 serving: 337 calories, 6g fat (1g saturated fat), 6mg cholesterol, 96mg sodium, 66g carbohydrate (42g sugars, 8g fiber), 12g protein.



Cherry-granola french toast sticks are soft on the inside and crunchy on the outside. Start with store-bought french toast sticks to keep things easy, then sliced bananas, granola and homemade syrup. Serve with turkey bacon for a salty bite of lean protein that keeps cholesterol down.



Total Time Prep/Total Time: 20 min. Makes 4 servings





The warm aroma of cinnamon and brown sugar helps Terri McKitrick wake her family in Delafield, Wisconsin. Convenient toast sticks topped with granola, banana and whipped cream carry them through busy autumn days.


Ingredients

  • 1/4 cup heavy whipping cream

  • 3 tablespoons brown sugar

  • 2 tablespoons butter

  • 1 tablespoon dried cherries

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 package (12.7 ounces) frozen French toast sticks

  • 1 medium banana, sliced

  • 1/4 cup granola without raisins

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Directions

  1. For syrup, in a small saucepan, combine the cream, brown sugar, butter, cherries and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla.

  2. Prepare French toast sticks according to package directions. Serve with banana, granola and syrup.


EDITOR’S NOTE:This recipe was tested with Eggo French Toaster Sticks.


These brunch-style portobello mushrooms are hearty, delicious and have the perfect portions of eggs and bacon baked right in. The mushrooms are rich in fiber and nutrients, and the gouda cheese adds serious flavor and warmth. Whip up one for yourself or a whole pan-full for a crowd.




Ingredients

  • 4 large portobello mushrooms, stems removed

  • 2 packages (10 ounces each) frozen creamed spinach, thawed

  • 4 large eggs

  • 1/4 cup shredded Gouda cheese


Buy IngredientsPowered by Chicory Directions

  1. Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.

  2. Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.


The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It’s hard to resist the caramel-coated treat. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


Total Time Prep: 20 min. + chilling Bake: 30 min. + cooling Makes 20 servings


The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen


Ingredients

  • 1 package (1/4 ounce) active dry yeast

  • 1/4 cup warm water (110° to 115°)

  • 5 tablespoons plus 1/2 cup butter, divided

  • 1-1/4 cups warm 2% milk (110° to 115°)

  • 2 large eggs, room temperature

  • 1-1/4 cups sugar, divided

  • 1 teaspoon salt

  • 5 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • caramel:

  • 2/3 cup packed brown sugar

  • 1/4 cup butter, cubed

  • 1/4 cup heavy whipping cream

  • 3/4 cup chopped pecans, divided

  • optional glaze:

  • 4 ounces cream cheese, softened

  • 1/4 cup butter, softened

  • 1-1/2 cups confectioners' sugar

  • 3 to 5 tablespoons 2% milk

Buy IngredientsPowered by Chicory Directions

  1. Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight.

  3. Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.

  4. For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.

  5. Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.

  6. For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.

Nutrition Facts 2 pieces: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein.


 
 
 

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