Daily Dish Breakfast for the Original Copy Officer Captain Family and OCS of 270,036

Breakfast for you for Saturday Morning to chill relax and unwind from a long week. May this meal be blessed to your body and fill you with healing from the good ingredients. Enjoy some new dishes and two breakfast bowls to choose from. Thank you, for another great week!

Lime Coconut Smoothie Bowl

Ingredients

• 1 medium banana, peeled and frozen

• 1 cup fresh baby spinach

• 1/2 cup ice cubes

• 1/2 cup cubed fresh pineapple

• 1/2 cup chopped peeled mango or frozen mango chunks

• 1/2 cup plain Greek yogurt

• 1/4 cup sweetened shredded coconut

• 3 tablespoons honey

• 2 teaspoons grated lime zest

• 1 teaspoon lime juice

• 1/2 teaspoon vanilla extract

• 1 tablespoon spreadable cream cheese, optional

• Optional: Lime wedges, sliced banana, sliced almonds, granola, dark chocolate chips and additional shredded coconut

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Directions

• Place the first 11 ingredients in a blender; if desired, add cream cheese. Cover and process until smooth. Pour into chilled bowls. Serve immediately, with optional toppings as desired.

Nutrition Facts 1 cup: 325 calories, 10g fat (7g saturated fat), 15mg cholesterol, 80mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 4g protein.

Pecan French Toast

Ingredients

• 1/4 cup packed brown sugar

• 2 tablespoons butter, cubed

• 1 tablespoon corn syrup

• 1/4 cup chopped pecans

• 4 slices French bread (1 inch thick)

• 2 large eggs

• 2/3 cup 2% milk

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

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Directions

• Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

Nutrition Facts 2 slices: 577 calories, 30g fat (11g saturated fat), 249mg cholesterol, 666mg sodium, 65g carbohydrate (37g sugars, 3g fiber), 14g protein.

Eggs Lorraine.

Ingredients

• 4 slices Canadian bacon

• 2 slices Swiss cheese

• 4 large eggs

• 2 tablespoons sour cream

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• Minced chives, optional

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Directions

• Preheat oven to 350°. Coat 2 shallow oval 1-1/2-cup baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break 2 eggs into each dish.

• In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs.

• Bake, uncovered, until eggs are set, 25-30 minutes. If desired, sprinkle with chives.

Nutrition Facts 1 each: 286 calories, 17g fat (6g saturated fat), 462mg cholesterol, 1018mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 28g protein.

Brownie Batter Oatmeal

Ingredients

• 1 cup pitted dates, chopped

• 1 cup 2% milk

• 1/2 cup ground almonds

• 1/3 cup old-fashioned oats

• 2 tablespoons baking cocoa

• 1 teaspoon butter

• 1 teaspoon vanilla extract

• Optional: Fresh raspberries and sliced almonds

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Directions

• Place dates in a heatproof bowl; cover with boiling water. Let stand until softened, about 10 minutes. Drain, reserving 1/3 cup liquid. Place dates and reserved liquid in a food processor; process until smooth.

• In a small saucepan, whisk milk, almonds, oats, cocoa and 1/4 cup date puree until blended. (Save remaining puree for another use.) Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in butter and vanilla. If desired, garnish with raspberries and sliced almonds.

To make pureed dates: In a heat safe container, pour boiling water over whole pitted dates. Allow to soak for 10 minutes. Drain off water and reserve. Puree dates in food processor until creamy, add as little water as needed to obtain smooth texture.

Nutrition Facts 3/4 cup: 338 calories, 18g fat (4g saturated fat), 15mg cholesterol, 73mg sodium, 37g carbohydrate (19g sugars, 7g fiber), 12g protein.

Grilled Bistro Breakfast Sandwiches

Ingredients

• 2 teaspoons butter, divided

• 4 large eggs, beaten

• 4 slices (3/4 in. thick) hearty Italian bread

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 4 ounces smoked Gouda or smoked cheddar cheese, cut in 4 slices

• 1 medium pear, thinly sliced

• 4 slices Canadian bacon, cooked

• 1/2 cup fresh baby spinach

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Directions

• Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread.

• If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes.

• If using an indoor grill, spread half of remaining butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of both sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.

Nutrition Facts 1 sandwich: 629 calories, 33g fat (17g saturated fat), 461mg cholesterol, 1510mg sodium, 44g carbohydrate (11g sugars, 4g fiber), 38g protein.

Berry Smoothie Bowl

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

• 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.

Mediterranean Omelet

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

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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.

Chicken Sausage Patties

Ingredients

• 2 tablespoons chopped onion

• 3/4 teaspoon plus 2 teaspoons olive oil, divided

• 1/2 cup grated peeled tart apple

• 1 tablespoon minced fresh sage or 3/4 teaspoon rubbed sage

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Dash ground cinnamon

• 1/4 pound ground chicken or turkey

Directions

• In a nonstick skillet, saute onion in 3/4 teaspoon oil until crisp-tender. Add apple; cook until tender, about 5 minutes. Let stand until cool enough to handle. Stir in seasonings. Crumble chicken over apple mixture and mix well. Shape into four 1/2-in.-thick patties.

• In a skillet, cook patties in remaining oil over medium heat or until juices run clear.

Nutrition Facts 2 each: 0g sugar total.

Bacon Roll-Ups

Ingredients

• 1/3 cup finely chopped onion

• 1 tablespoon butter

• 3 cups cubed day-old bread

• 1/4 teaspoon celery salt

• 1/4 teaspoon garlic powder

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 large egg, lightly beaten

• 10 bacon strips

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Directions

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.

• In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

Nutrition Facts 2 each: 348 calories, 30g fat (11g saturated fat), 79mg cholesterol, 613mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 7g protein.