Daily Dish Breakfast for Monday August, 10th 2020 on the Fly

Frosty Orange Smoothie

Ingredients

• 1 can (6 ounces) frozen orange juice concentrate, thawed

• 1 cup milk

• 1 cup water

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 10 to 12 ice cubes

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Directions

• In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately.

Nutrition Facts 1 cup: 156 calories, 2g fat (1g saturated fat), 8mg cholesterol, 31mg sodium, 32g carbohydrate (31g sugars, 0 fiber), 3g protein.

Overnight Cherry-Almond Oatmeal

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

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Directions

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

• 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. Editor's Note Steel-cut oats are also known as Scotch oats or Irish oatmeal.

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

Blueberry-Sausage Breakfast Cake

Ingredients

• 1/2 cup butter, softened

• 3/4 cup sugar

• 1/4 cup packed brown sugar

• 2 large eggs, room temperature

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 cup sour cream

• 1 pound bulk pork sausage, cooked and drained

• 1 cup fresh or frozen blueberries

• 1/2 cup chopped pecans

• BLUEBERRY SAUCE:

• 1/2 cup sugar

• 2 tablespoons cornstarch

• 1/2 cup water

• 2 cups fresh or frozen blueberries

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Directions

• In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.

• Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done.

• For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts 1 piece: 429 calories, 23g fat (10g saturated fat), 83mg cholesterol, 341mg sodium, 50g carbohydrate (30g sugars, 2g fiber), 7g protein.

Fluffy Scrambled Eggs

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• 1/4 teaspoon salt

• 1 tablespoon olive oil

• 2 tablespoons process cheese sauce

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Directions

• In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.

Fluffy Waffles

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3 large eggs, separated

• 2 cups milk

• 1/4 cup canola oil

• CINNAMON CREAM SYRUP:

• 1 cup sugar

• 1/2 cup light corn syrup

• 1/4 cup water

• 1 can (5 ounces) evaporated milk

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

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Directions

• In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions.

• Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts 1 waffle with 2-1/2 tablespoons syrup: 424 calories, 12g fat (4g saturated fat), 94mg cholesterol, 344mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 9g protein

Spinach-Mushroom Scrambled Eggs

Ingredients

• 2 large eggs

• 2 large egg whites

• 1/8 teaspoon salt

• 1 teaspoon butter

• 1/2 cup thinly sliced fresh mushrooms

• 1/2 cup fresh baby spinach, chopped

• 2 tablespoons shredded provolone cheese

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• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

• Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.

Apple-Sage Sausage Patties

Ingredients

• 1 large apple

• 1 large egg, lightly beaten

• 1/2 cup chopped fresh parsley

• 3 to 4 tablespoons minced fresh sage

• 2 garlic cloves, minced

• 1-1/4 teaspoons salt

• 1-1/4 pounds lean ground turkey

• 6 teaspoons olive oil, divided

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• Peel and coarsely shred apple; place apple in a colander over a plate. Let stand 15 minutes. Squeeze and blot dry with paper towels.

• In a large bowl, combine egg, parsley, sage, garlic, seasonings and apple. Add turkey; mix lightly but thoroughly. Shape into sixteen 2-in. patties. Place patties on waxed paper-lined baking sheets. Refrigerate, covered, 8 hours or overnight.

• In a large nonstick skillet, heat 2 teaspoons oil over medium heat. In batches, cook patties 3-4 minutes on each side or until golden brown and a thermometer reads 165°, adding more oil as needed. Freeze option: Place uncooked patties on waxed paper-lined baking sheets; wrap and freeze until firm. Remove from pans and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time to 4-5 minutes on each side.

Nutrition Facts 1 patty: 79 calories, 5g fat (1g saturated fat), 36mg cholesterol, 211mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein. Diabetic exchanges: 1 lean meat, 1/2 fat.

Hash Brown Pancetta Casserole

Ingredients

• 1 large onion, finely chopped

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1/4 teaspoon salt

• 2 ounces sliced pancetta or bacon, finely chopped

• 3 cups frozen shredded hash brown potatoes, thawed

• 8 large eggs

• 2 cups 2% milk

• 1 cup shredded fontina cheese, divided

• 1 cup shredded cheddar cheese, divided

• 1/4 cup minced fresh parsley

• 1/4 teaspoon ground nutmeg

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Directions

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, salt and pepper. Remove from the heat.

• In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

• In a greased 13x9-in. baking dish, layer the hash browns, spinach mixture and pancetta. In a large bowl, whisk the eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over casserole. Sprinkle with remaining cheeses.

• Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. If desired, sprinkle with freshly ground pepper and garnish with additional parsley.

Nutrition Facts 1 piece: 291 calories, 19g fat (9g saturated fat), 253mg cholesterol, 557mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 18g protein.