Christmas Eve Brunch Breakfast, and Lunch Dinner will be a new menu.

8 Healthy No Banana Smoothies | Wholefully

Creamy Scallop Crepes

3 reviews Test Kitchen Approved

Total Time Prep: 45 min. + chilling Bake: 15 min. Makes 6 servings

These savory crepes feel so elegant for the holidays. I like to add 1/4 teaspoon of fresh dill weed to the crepe batter before refrigerating. —Doreen Kelly, Hatboro, Pennsylvania

Ingredients

• 2 large egg whites

• 1 large egg

• 1-1/2 cups fat-free milk

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 2 tablespoons unsalted butter, melted

• filling:

• 1 pound bay scallops

• 1/2 cup white wine or reduced-sodium chicken broth

• 1/8 teaspoon white pepper

• 1 pound sliced fresh mushrooms

• 4 green onions, sliced

• 2 tablespoons butter

• 1/4 cup all-purpose flour

• 2/3 cup fat-free evaporated milk

• 1/2 cup shredded reduced-fat Swiss cheese

• Sliced green onions, optional

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Directions

1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2. Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons 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, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between.

3. In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.

4. In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops.

5. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.

Nutrition Facts 2 crepes: 331 calories, 10g fat (6g saturated fat), 76mg cholesterol, 641mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 fat.

Tiramisu Crepes

Add a Review Contest Winner Test Kitchen Approved

Total Time Prep: 15 min. + chilling Cook: 15 min. Makes 10 servings

Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. —Karen S. Shelton, Collierville, Tennessee

Ingredients

• 4 large eggs

• 3/4 cup 2% milk

• 1/4 cup club soda

• 3 tablespoons butter, melted

• 2 tablespoons strong brewed coffee

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 3 tablespoons sugar

• 2 tablespoons baking cocoa

• 1/4 teaspoon salt

• filling:

• 1 carton (8 ounces) mascarpone cheese

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• 1/4 cup coffee liqueur or strong brewed coffee

• 2 teaspoons vanilla extract

• Optional: Chocolate syrup and whipped cream

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Directions

1. In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

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

3. For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

Nutrition Facts 2 crepes: 413 calories, 24g fat (13g saturated fat), 136mg cholesterol, 209mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 8g protein.

Creamy Strawberry Crepes

6 reviews Test Kitchen Approved

Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut

Ingredients

• 4 large eggs

• 1 cup 2% milk

• 1 cup water

• 2 tablespoons butter, melted

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• filling:

• 1 package (8 ounces) cream cheese, softened

• 1-1/4 cups confectioners' sugar

• 1 tablespoon lemon juice

• 1 teaspoon grated lemon zest

• 1/2 teaspoon vanilla extract

• 4 cups fresh strawberries, sliced, divided

• 1 cup heavy whipping cream, whipped

Buy IngredientsPowered by Chicory Directions

1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

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

3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.

Chocolate Crepes with Raspberry Sauce

9 reviews Test Kitchen Approved

Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah

Ingredients

• 1 cup fat-free milk

• 1/2 cup fat-free evaporated milk

• 2 large egg whites, room temperature

• 1 large egg, room temperature

• 1 cup all-purpose flour

• 1/4 cup plus 1/3 cup sugar, divided

• 1/4 cup baking cocoa

• 1/2 teaspoon salt

• 4-1/2 teaspoons cornstarch

• 1 cup water

• 4-1/2 cups fresh or frozen raspberries, thawed, divided

• Optional: Whipped cream and confectioners' sugar

Buy IngredientsPowered by Chicory Directions

1. In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.

2. In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.

3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.

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

5. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.

RECIPE COURTESY OF FOOD NETWORK KITCHEN From: Food Network Magazine Papaya Smoothies

Level: Easy

• Total: 10 min

• Prep: 10 min

• Yield: 12 shots

Ingredients 1 small papaya, peeled, seeded and diced 1 banana, sliced 1/2 cup sliced strawberries Pineapple wedges and/or maraschino cherries, for garnish Add to Shopping ListView Shopping List Directions

1. Combine the papaya, banana, strawberries and about 15 ice cubes in a blender and puree until smooth. Pour into 2-ounce shot glasses and garnish with pineapple and/or cherries.

Photograph by Levi BrownRecipe courtesy of Food Network Magazine

Coconut French Toast

8 reviews Test Kitchen Approved

Total Time Prep/Total Time: 15 min. Makes 7 servings

This coconut French toast is coated with coconut flakes for a special breakfast treat. —Charlotte Baillargeon, Hinsdale, Massachusetts

Ingredients

• 12 large eggs

• 1-1/4 cups milk

• 2 teaspoons sugar

• 1 teaspoon ground cinnamon

• 14 slices day-old bread

• 1 package (7 ounces) sweetened shredded coconut

• Maple syrup, optional

Buy IngredientsPowered by Chicory Directions

1. In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.

2. Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

COCONUT FRENCH TOAST TIPS Can you use coconut milk in coconut French toast? Yes. You can substitute coconut milk for the dairy milk in this recipe or use a bit of each.What goes well with coconut French toast? Serve this coconut French toast with new takes on classic breakfast sides, such as Tropical Fruit Salad, Turkey Sausage Patties or Banana Macadamia Muffins.Can I make this coconut French toast recipe on the stovetop? Yes, you can prepare this recipe on the stovetop. Soak the bread slices in the egg mixture and coat in coconut as directed. In a large skillet, heat 2 tablespoons of butter or coconut oil over medium heat. Cook the bread in batches until golden brown, roughly 3 to 4 minutes per side. Research contributed by Mark Hagen, Taste of Home Executive Editor Nutrition Facts 2 pieces: 435 calories, 22g fat (13g saturated fat), 371mg cholesterol, 473mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 17g protein.

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Apple Pie Steel-Cut Oatmeal

3 reviews Test Kitchen Approved

Total Time Prep: 10 min. Cook: 6 hours Makes 8 servings

I absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas

Ingredients

• 6 cups water

• 1-1/2 cups steel-cut oats

• 1-1/2 cups unsweetened applesauce

• 1/4 cup maple syrup

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 large apple, chopped

• Optional: Sliced apples, toasted pecans and additional maple syrup

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Directions

1. In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.

TEST KITCHEN TIPSKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.

Zucchini Egg Skillet

2 reviews Contest Winner Test Kitchen Approved

Total Time Prep/Total Time: 30 min. Makes 4 servings

My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina

Ingredients

• 2 tablespoons olive oil

• 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes

• 1 medium onion, chopped

• 2 small zucchini, shredded (about 3 cups)

• 4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices

• 1/2 cup chopped roasted sweet red peppers

• 6 cherry tomatoes, quartered

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 cup shredded cheddar cheese

• 4 large eggs

Buy IngredientsPowered by Chicory Directions

1. In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender.

2. Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

Nutrition Facts 1 serving: 316 calories, 22g fat (7g saturated fat), 209mg cholesterol, 552mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 14g protein.

Chicken and Asparagus Crepes

2 reviews Test Kitchen Approved

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

• 1/4 teaspoon salt

• filling:

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

• 1 small onion, chopped

• 1 teaspoon canola 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

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1-1/2 cups 2% 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.

Italian Cloud Eggs

3 reviews Test Kitchen Approved

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

Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

Ingredients

• 4 large eggs, separated

• 1/4 teaspoon Italian seasoning

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1/4 cup shredded Parmesan cheese

• 1 tablespoon minced fresh basil

• 1 tablespoon finely chopped oil-packed sun-dried tomatoes

Buy IngredientsPowered by Chicory Directions

1. Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form.

2. In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.

Nutrition Facts 1 serving: 96 calories, 6g fat (2g saturated fat), 190mg cholesterol, 234mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.