Daily Dish on the fly Lunch / Dinner

Breakfast on the fly:

Mediterranean Omelet

Hard Boil Eggs

Toad in the Hole

Hash browns

Fluffy Eggs

Oatmeal with brown sugar

Granola with Fruit and Greek Yogurt

Fresh Orange Juice

Pineapple Juice

Apple wood Bacon

Sausage Links and Patties

Lunch and Dinner Picnic

Strawberry Feta Tossed Salad

Pina Colada Dip

Ingredients

• 1-1/4 cups cold 2% milk

• 3/4 cup pineapple yogurt

• 1 package (3.4 ounces) instant coconut cream pudding mix

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

• Optional: Toasted unsweetened coconut flakes and maraschino cherries

• Fresh pineapple wedges

• Vanilla wafers

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Directions

• In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.

• If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

Nutrition Facts 1/4 cup dip: 68 calories, 3g fat (3g saturated fat), 2mg cholesterol, 64mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

Marinated Mozzarella & Tomato Appetizers

Mini Hot Browns

Ingredients

• 1 teaspoon chicken bouillon granules

• 1/4 cup boiling water

• 3 tablespoons butter

• 2 tablespoons all-purpose flour

• 3/4 cup half-and-half cream

• 1 cup shredded Swiss cheese

• 18 slices snack rye bread

• 6 ounces sliced deli turkey

• 1 small onion, thinly sliced and separated into rings

• 5 bacon strips, cooked and crumbled

• 2 tablespoons minced fresh parsley

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Directions

• Preheat oven to 350°. Dissolve bouillon in water; set aside.

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat.

• Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.

Try them as a slider: double the amount of bread slices but only top half. After assembling, use the remaining bread slices to top your mini sandwiches.

Nutrition Facts 1 appetizer: 98 calories, 6g fat (3g saturated fat), 21mg cholesterol, 246mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.

Basil Cream Cheese Bruschetta

Ingredients

• 12 slices French bread (1/2 inch thick)

• 1/2 cup chopped seeded tomato

• 2 tablespoons chopped green onion

• 1 tablespoon chopped ripe olives

• 4 ounces reduced-fat cream cheese

• 1 tablespoon minced fresh basil

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Directions

• Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside.

• Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm.

Nutrition Facts 1 each: 81 calories, 3g fat (2g saturated fat), 7mg cholesterol, 164mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

Quick Coconut Shrimp

Ingredients

• 1 pound uncooked jumbo shrimp (about 12), peeled and deveined

• 1/4 cup all-purpose flour

• 2 large egg whites, lightly beaten

• 1-1/3 cups sweetened shredded coconut

• Oil for deep-fat frying

• 1 jar (12 ounces) pineapple preserves

• 1 tablespoon frozen nonalcoholic pina colada mix, thawed

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Directions

• Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut.

• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

• In a small bowl, combine preserves and pina colada mix. Serve with shrimp.

Nutrition Facts 1 piece with 2 tablespoons sauce: 204 calories, 8g fat (4g saturated fat), 46mg cholesterol, 81mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 7g protein.

Cilantro Lime Shrimp

Ingredients

• 1/3 cup chopped fresh cilantro

• 1-1/2 teaspoons grated lime zest

• 1/3 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/4 teaspoon salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon pepper

• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined

• Lime slices

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Directions

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes.

• Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts 1 kabob: 167 calories, 8g fat (1g saturated fat), 138mg cholesterol, 284mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Turkey & Apricot Wraps

Ingredients

• 1/2 cup reduced-fat cream cheese

• 3 tablespoons apricot preserves

• 4 whole wheat tortillas (8 inches), room temperature

• 1/2 pound sliced reduced-sodium deli turkey

• 2 cups fresh arugula or baby spinach

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Directions

• In a small bowl, mix cream cheese and preserves. Spread about 2 tablespoons over each tortilla to within 1/2 in. of edges. Layer with turkey and arugula. Roll up tightly. Serve immediately or wrap in plastic and refrigerate until serving.

Nutrition Facts 1 wrap: 312 calories, 10g fat (4g saturated fat), 41mg cholesterol, 655mg sodium, 33g carbohydrate (8g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Simple Grilled Steak Fajitas

Ingredients

• 1 beef top sirloin steak (3/4 inch thick and 1 pound)

• 2 tablespoons fajita seasoning mix

• 1 large sweet onion, cut crosswise into 1/2-inch slices

• 1 medium sweet red pepper, halved

• 1 medium green pepper, halved

• 1 tablespoon olive oil

• 4 whole wheat tortillas (8 inches), warmed

• Sliced avocado, optional

• Minced fresh cilantro, optional

• Lime wedges, optional

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Directions

• Rub steak with seasoning mix. Brush onion and peppers with oil.

• Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; and medium-well, 145°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing.

• Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedges.

Nutrition Facts 1 serving: 363 calories, 13g fat (4g saturated fat), 54mg cholesterol, 686mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.