Daily Dish for the Original Copy Officer Captain Family Meal for the team; A Brunch for you

Pecan Chocolate Waffles

Ingredients

• 2 cups pancake mix

• 2 large eggs, room temperature

• 1-1/2 cups 2% milk

• 1/2 cup chocolate syrup

• 1/4 cup canola oil

• 2/3 cup chopped pecans

• chocolate butter:

• 1/2 cup butter, softened

• 1/2 cup confectioners' sugar

• 2 tablespoons baking cocoa

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Directions

1. Place pancake mix in a bowl. In another bowl, whisk eggs, milk, chocolate syrup and oil. Stir into pancake mix just until combined. Stir in pecans.

2. Bake in a preheated round Belgian waffle maker according to manufacturer’s directions until golden brown. Meanwhile, in a small bowl, beat chocolate butter ingredients until smooth. Serve with waffles. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. 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 tablespoons chocolate butter: 322 calories, 17g fat (2g saturated fat), 57mg cholesterol, 415mg sodium, 36g carbohydrate (18g sugars, 3g fiber), 7g protein.

Individual Quiches

Ingredients

• 2 slices white bread, cubed

• 1/2 cup diced fully cooked Turkey or Chicken

• 1/2 cup chopped fresh mushrooms

• 1/2 cup chopped fresh broccoli

• 1 tablespoon chopped onion

• 1 tablespoon chopped green pepper

• 6 eggs

• 1/2 cup 2% milk

• 1 tablespoon vanilla Greek yogurt w/honey

• 1/2 cup shredded cheddar cheese

Directions

• Divide bread cubes among four 10-oz. ramekins or custard cups coated with cooking spray. Layer with ham, mushrooms, broccoli, onion and green pepper. In a small bowl, whisk the eggs, milk and mustard; pour over vegetables. Sprinkle with cheese.

• Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Serve desired number of quiches. Cool remaining quiches; cover and freeze for up to 3 months.

• To use frozen quiches: Carefully remove frozen quiches from ramekins. Place on an ungreased baking sheet or microwave-safe plate. Bake, uncovered, at 350° for 30-35 minutes or microwave at 50% power for 4-6 minutes or until heated through.

Nutrition Facts 1 each: 233 calories, 13g fat (5g saturated fat), 339mg cholesterol, 564mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 19g protein.

Asparagus-Mushroom Frittata

Ingredients

• 8 large eggs

• 1/2 cup whole-milk ricotta cheese

• 2 tablespoons lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon olive oil

• 1 package (8 ounces) frozen asparagus spears, thawed

• 1 large onion, halved and thinly sliced

• 1/2 cup finely chopped sweet red or green pepper

• 1/4 cup sliced baby portobello mushrooms

Directions

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.

• Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.

• Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts 1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.

Gruyere and Egg Burgers

Ingredients

• 1/2 cup mayonnaise

• 2 garlic cloves, minced

• 1 teaspoon lemon juice

• 1/2 teaspoon grated lemon zest

• CHEESEBURGERS:

• 2 pounds lean ground beef (90% lean)

• 1 tablespoon stone-ground mustard

• 1 tablespoon olive oil

• 1 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 8 slices Gruyere or aged Swiss cheese

• 8 mini pretzel buns, split

• FRIED EGGS:

• 2 tablespoons butter

• 8 large eggs

• TOPPINGS:

• Fresh arugula

• 2 medium tomatoes, sliced

• Additional stone-ground mustard, optional

Directions

• Whisk vanilla yogurt with honey, garlic, lemon juice and lemon zest until blended. Refrigerate.

• For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.

• Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.

To serve, spread vanilla Greek yogurt mixture over bun tops. Add arugula, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops.

Test Kitchen tipsWant big burgers? Just make 4 patties instead of 8; you can cut the eggs down to 4 as well. For extra springy flavor, mix fresh dill fronds into the burger patties instead of thyme. For a healthier alternative, use ground turkey in place of ground beef. Nutrition Facts 1 burger: 595 calories, 38g fat (13g saturated fat), 289mg cholesterol, 729mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 39g protein.

Denver Omelet Salad

Ingredients

• 8 cups fresh baby spinach

• 1 cup chopped tomatoes

• 2 tablespoons olive oil, divided

• 1-1/2 cups chopped fully cooked Turkey or Chicken

• 1 small onion, chopped

• 1 small green pepper, chopped

• 4 large eggs

• Salt and pepper to taste

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.

Sheepherder’s Breakfast

Ingredients

1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon garlic salt

• 1 cup shredded cheddar cheese

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• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.

• Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

• Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Sheepherder’s Breakfast Tips What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes. Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.

Stir-Fry Rice Bowl

Ingredients

• 1 tablespoon canola oil

• 2 medium carrots, julienned

• 1 medium zucchini, julienned

• 1/2 cup sliced baby portobello mushrooms

• 1 cup bean sprouts

• 1 cup fresh baby spinach

• 1 tablespoon water

• 1 tablespoon reduced-sodium soy sauce

• 1 tablespoon chili garlic sauce

• 4 large eggs

• 3 cups hot cooked brown rice

• 1 teaspoon sesame oil

Buy IngredientsPowered by Chicory Directions

• In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.

• Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

• Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

• Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.

Nutrition Facts 1 serving: 305 calories, 11g fat (2g saturated fat), 186mg cholesterol, 364mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

Broccoli-Mushroom Bubble Bake

ingredient's

• 1 teaspoon canola oil

• 1/2 pound fresh mushrooms, finely chopped

• 1 medium onion, finely chopped

• 1 tube (16.3 ounces) large refrigerated flaky biscuits

• 1 package (10 ounces) frozen broccoli with cheese sauce

• 3 large eggs

• 1 can (5 ounces) evaporated milk

• 1 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/2 cups shredded Colby-Monterey Jack cheese

Directions

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes.

• Cut each biscuit into 8 pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.

• Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.

• In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake until golden brown, 25-30 minutes.

Nutrition Facts 1 serving: 233 calories, 13g fat (6g saturated fat), 64mg cholesterol, 648mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 9g protein.

Prosciutto Egg Panini

Ingredients

• 3 large eggs

• 2 large egg whites

• 6 tablespoons fat-free milk

• 1 green onion, thinly sliced

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 8 slices sourdough bread

• 8 thin slices prosciutto or deli ham

• 1/2 cup shredded sharp cheddar cheese

• 8 teaspoons butter

Directions

• In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set.

• Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches.

• Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. Try 13 more delicious panini recipes for lunch! Nutrition Facts 1/2 sandwich: 228 calories, 10g fat (5g saturated fat), 111mg cholesterol, 640mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

Fluffy Scrambled Eggs

Ingredients

• 6 large eggs

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

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon canola oil

• 2 tablespoons process cheese sauce

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• 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.

Marshmallow Fruit Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup cherry yogurt

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 jar (7 ounces) marshmallow creme

• Assorted fresh fruit

Directions

• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

Orange Juice Spritzer

Ingredients

• 4 cups orange juice

• 1 liter ginger ale, chilled

• 1/4 cup maraschino cherry juice

• Orange wedges and maraschino cherries, optional

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• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

Nutrition Facts 1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.

Chocolate Chip Cream Cheese Bars

Ingredients

• 1 package German chocolate cake mix (regular size)

• 1/3 cup olive oil

• 1 large egg

• FILLING:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 large egg, lightly beaten

• 1 cup miniature semisweet chocolate chips

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Directions

• Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes.

• For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping.

• Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.

Nutrition Facts 1 bar: 187 calories, 9g fat (3g saturated fat), 24mg cholesterol, 207mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.