For the original copy officer captain's and OCS of 270,036 of Edina and the Young Adults.
- Katherine Victoria Vananderland
- Jul 3, 2021
- 11 min read
The young adults have a brand of young adults which they will sell in retail stores and make a symbol like ysl- they will be YA and and we will create a clothing line up just for them and cologne, and a spa set of items in their line up. I will update this menu four times with Lunch and Dinner; May it bless your body and enjoy the Links I sent to you.
They challenge normal thoughts and evoke a official source of our soul. I love you and you are important as asap stat urgency!
Breakfast for you; its a wonderful new items for you for your best morning forward! This 12 or more items for your Breakfast, Lunch, and Dinner! Know you are the reason for the season and Christmas is only five months away and were going to make it because today I feel better and we are going to get rid of toxic energy today the videos are for you to watch Saturday and Sunday because of the heat index.
This is a fun bacon and eggs recipe! It can easily be doubled for a larger group. Make sure to use high-quality bacon so it doesn't fall apart in the muffin tin. —Edith Landinger, Longview, Texas
Ingredients
12 to 18 bacon strips
1 teaspoon butter
6 large eggs
Freshly ground pepper, optional
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Directions
Preheat oven to 325°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels.
Lightly grease 6 muffin cups with 1 teaspoon butter. Cut 6 bacon strips crosswise in half. Line bottom of each muffin cup with 2 bacon halves. Line sides of each muffin cup with 1 or 2 whole bacon strips. Break an egg into each cup.
Bake until whites are completely set and yolks begin to thicken but are not hard, 12-18 minutes. If desired, sprinkle with pepper.
Bacon 'n' Egg Bundles Tips How do I keep these bacon and egg cups together? Make sure you use wide, thick bacon strips for this recipe. Smaller cuts will have a harder time holding in the eggs. Find out which brands of bacon make our Test Kitchen's top list.Are bacon and egg cups healthy? As a low-carb food that's high in fat and protein, they're definitely Atkins- and keto-friendly. However, they are high in saturated fat and cholesterol, so they're not a health food for those at risk for heart disease. Find some of our best keto recipes.What are other unique bacon and egg recipes? Try a BLT egg bake, bacon roll-ups or a fun Hawaiian breakfast bake. Research contributed by Elizabeth Harris
Nutrition Facts 1 bundle: 311 calories, 28g fat (9g saturated fat), 225mg cholesterol, 447mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 13g protein.
Breakfast Pie
This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. —Pam Botine, Goldsboro, North Carolina
Ingredients
8 bacon strips, diced
1/4 cup crushed cornflakes
5 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup 4% cottage cheese
1-1/2 cups shredded cheddar cheese
1 green onion, sliced
2-1/2 cups frozen cubed hash brown potatoes
dash of Salt
dash of Italian Seasoning Optional
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Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.
In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.
Nutrition Facts 1 piece: 402 calories, 31g fat (15g saturated fat), 234mg cholesterol, 748mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 18g protein.
Bite-sized French toast “fingers” are great for a buffet—and kids love them. —Mavis Diment, Marcus, Iowa
Ingredients
2 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white or whole wheat bread
Optional: Halved strawberries and confectioners' sugar
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Directions
In a shallow bowl, whisk together eggs, milk and salt. Spread preserves on 4 slices of bread; top with remaining bread. Trim crusts; cut each sandwich into 3 strips.
Preheat griddle over medium heat. Lightly grease griddle. Dip both sides of strips in egg mixture; place on griddle. Cook bread strips until golden brown, about 2 minutes per side. If desired, cut into squares and alternately thread onto skewers with halved strawberries. If desired, dust with confectioners' sugar.
Nutrition Facts 1 sandwich: 298 calories, 5g fat (1g saturated fat), 94mg cholesterol, 474mg sodium, 56g carbohydrate (28g sugars, 2g fiber), 9g protein.
I’m a night-shift nurse. When I get home, I make a crunchy parfait with yogurt as a protein boost before heading off to a good day’s sleep.—Meredith Brazinski, Neptune, NJ
Ingredients
4 cups reduced-fat plain Greek yogurt
1 package (3.4 ounces) instant vanilla or cheesecake pudding mix
1/2 cup almond butter
1 cup granola with fruit and nuts
Toasted chopped almonds, optional
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Directions
In a large bowl, mix yogurt and pudding mix until well blended; gently stir in almond butter to swirl. Layer 1/2 cup yogurt mixture and 2 tablespoons granola in each of four parfait glasses. Repeat layers. If desired, sprinkle with almonds. Serve immediately.
Nutrition Facts 1 serving (calculated without almonds): 560 calories, 26g fat (5g saturated fat), 13mg cholesterol, 508mg sodium, 56g carbohydrate (34g sugars, 5g fiber), 32g protein.
Lunch Is Served
This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages. —Michelle Plumb, Montrose, Colorado
Ingredients
1 can (15 ounces) corned beef hash
6 large eggs
Italian Seasoning
1 package (8-1/2 ounces) cornbread/muffin mix
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Directions
Preheat oven to 400°. Grease a 12-cup muffin pan. Divide hash into 6 of the cups; firmly press onto the bottom and all the way up the sides to form a shell. Break an egg into each shell; season with salt and pepper. Mix muffins according to package directions. Spoon batter into the other 6 cups.
Bake 15-20 minutes or until muffins are golden brown and eggs are set.
Nutrition Facts 1 egg cup and 1 corn mufin: 377 calories, 18g fat (7g saturated fat), 243mg cholesterol, 717mg sodium, 36g carbohydrate (9g sugars, 3g fiber), 17g protein.
These sugar-and-spice-kissed sausages are my first choice when I want to round out a morning menu of French toast and fruit compote. —Trudie Hagen, Roggen, Colorado
Ingredients
2 packages (6.4 ounces each) frozen fully cooked breakfast sausage links
1 cup maple syrup
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
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Directions
In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.
Nutrition Facts 2 sausages: 247 calories, 11g fat (3g saturated fat), 20mg cholesterol, 283mg sodium, 34g carbohydrate (30g sugars, 0 fiber), 5g protein.
Here's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! —Marilee Cardinal, Burlington, New Jersey
Ingredients
7 medium McIntosh, Empire or other apples (about 3 pounds)
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
1/4 teaspoon almond or vanilla extract
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Directions
Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a large saucepan. Add remaining ingredients.
Bring to a boil. Reduce heat; simmer, covered, until desired consistency is reached, 15-20 minutes, stirring occasionally.
Nutrition Facts 3/4 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 36g carbohydrate (33g sugars, 2g fiber), 0 protein.
Mean Green Smoothie Bowls
This delicious bright green smoothie bowl recipe contains powerful antioxidants. Top with cucumber slices and fresh parsley sprigs for a pretty presentation. —Laura Wilhelm, West Hollywood, California
Ingredients
2 medium green apples, chopped
2 celery ribs (with leaves), chopped
2 cups fresh baby spinach
8 sprigs fresh parsley, stems removed, chopped
1 medium cucumber, peeled and chopped
1 tablespoon minced fresh gingerroot
1 cup unfiltered or filtered apple juice
1/4 cup fresh lemon juice
2 tablespoons raw honey
Optional toppings: Sliced or chopped cucumber, sliced or chopped apples, minced fresh parsley and additional celery leaves
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Directions
Place all ingredients except toppings in a blender; cover and process until blended. Pour into chilled bowls; top as desired. Serve immediately.
Nutrition Facts 1 smoothie bowl: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Dinner is Served:
Pressure-Cooker Apple Pie Steel-Cut Oatmeal
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I absolutely love this one-dish oatmeal. The steel-cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —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 toppings: Sliced apples and toasted pecans
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Directions
In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally.
Stir in chopped apple. Let stand 10 minutes before serving (oatmeal will thicken upon standing). If desired, top servings with sliced apples, pecans and additional syrup.
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.
Brown sugar, mustard and wine make bacon a little more special in this recipe. It's easy to prepare while working on the rest of the meal. —Judith Dobson, Burlington, Wisconsin
Ingredients
1 pound sliced bacon
1 cup packed brown sugar
1/4 cup white wine or unsweetened apple juice
2 tablespoons Dijon mustard
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Directions
Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain.
Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.
Nutrition Facts 2 each: 221 calories, 10g fat (3g saturated fat), 16mg cholesterol, 404mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 6g protein.
These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired. —Melissa Pelkey Hass, Waleska, Georgia
Ingredients
1/2 cup Greek Yogurt Vanilla w/honey
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
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
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Directions
Whisk mayonnaise, 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 mayonnaise 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
Ingredients
1 tablespoon canola oil
1 medium onion, finely chopped
6 ounces Canadian bacon, cut into 1/2-inch strips
4 cups frozen Tater Tots, thawed
6 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1/2 cup half-and-half cream
1 tablespoon dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1-1/2 cups shredded cheddar cheese
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Directions
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add Canadian bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat.
Line bottom of a greased 11x7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.
Nutrition Facts 1 piece: 443 calories, 29g fat (12g saturated fat), 243mg cholesterol, 917mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 22g protein.
Mushroom-Gouda Quiche
For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey
Ingredients
1 sheet refrigerated pie crust
4 large eggs
1 cup heavy whipping cream
2 cups sliced fresh shiitake mushrooms (about 4 ounces)
1 cup shredded Gouda or Monterey Jack cheese
1 cup chopped arugula or fresh baby spinach
Crispy Bacon Bits to flavor optional my add in
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Directions
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust.
Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts 1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.
When my kids and I make apple crisp, we use all sorts of apples to boost the flavor and texture. Add melted caramels, and you’ve got something scrumptious. —Michelle Brooks, Clarkston, Michigan
Ingredients
3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter, cubed
8 cups thinly sliced peeled tart apples
2 packages (14 ounces) caramels, halved
1 cup apple cider, divided
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Directions
Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top.
Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.
Nutrition Facts 1 serving: 564 calories, 20g fat (11g saturated fat), 43mg cholesterol, 213mg sodium, 94g carbohydrate (59g sugars, 4g fiber), 7g protein.
Glazed Apple-Maple Blondies
My 6-year-old son and I conjured up this recipe to use up the last of the apples we picked from the local apple orchard. Serve it with a dollop of sweetened whipped cream. —Heather Bates, Athens, Maine
Ingredients
1-1/3 cups packed brown sugar
1/2 cup butter, melted and cooled
1/2 cup maple syrup
2 teaspoons vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
3 cups chopped peeled apples (about 3 medium)
GLAZE:
1/4 cup butter, cubed
1/2 cup maple syrup
1/4 cup packed brown sugar
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick).
Transfer to prepared pan. Bake until top is golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes.
Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir until slightly thickened, 2-3 minutes. Remove from heat; cool slightly.
Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts 1 blondie: 192 calories, 6g fat (4g saturated fat), 31mg cholesterol, 149mg sodium, 33g carbohydrate (25g sugars, 0 fiber), 2g protein.
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