Friday's Menu: Breakfast, Lunch, Dinner
- Katherine Victoria Vananderland
- Sep 9, 2021
- 8 min read
Lime Coconut Smoothie Bowl
This Key lime and coconut smoothie bowl is the most refreshing thing on the planet! & m. dash ;Madeline Butler, Denver, Colorado
Ingredients
1/2 cup ice cubes
1 cup fresh baby spinach
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.
Berry Smoothie Bowl
We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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.
I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine
Ingredients
6 large eggs
1-3/4 cups fat-free milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 loaf (1 pound) French bread, cubed
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar
Optional: Confectioners' sugar and maple syrup
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Directions
Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.
Nutrition Facts 1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.
Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
Ingredients
4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
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Directions
In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.
My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Ingredients
2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Miracle Whip or mayonnaise
4 slices sourdough bread, toasted
4 thin slices tomato
1/2 medium ripe avocado, peeled and sliced
Optional: 2 slices Gouda cheese and 1 slice red onion, separated into rings
2 teaspoons butter, softened
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Directions
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
In same skillet, break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
Spread Miracle Whip over 2 slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining 2 slices of toast; place over top.
Health Tip: Avocados are known for their healthy monounsaturated fat, but they are also a good source of vitamins C, K and E plus most B vitamins.
Nutrition Facts
1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.
These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota
Ingredients
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed
1 can (20 ounces) pineapple chunks, drained
10 medium fresh mushrooms
2 tablespoons butter, melted
Maple syrup
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Directions
Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.
Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.
Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.
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Parfaits have marvelous taste and texture, but many are loaded with sugar and leave you peckish for more. Here’s my protein-inspired option with yogurt, fruit and nuts. —Jen Hubin, Minnetonka, Minnestoa
Ingredients
3 cups plain Greek yogurt
1/3 cup honey
2 teaspoons grated orange zest
2 cups Kashi Go Lean Crunch cereal
2 cups orange segments
2 cups fresh raspberries
1/4 cup sliced almonds, toasted
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Directions
In a bowl, mix yogurt, honey and orange zest until blended. Layer half the yogurt mixture, cereal, orange segments and raspberries among four parfait glasses. Repeat layers; sprinkle with almonds. Serve immediately.
Nutrition Facts 1 parfait: 518 calories, 22g fat (11g saturated fat), 45mg cholesterol, 173mg sodium, 75g carbohydrate (50g sugars, 12g fiber), 15g protein.
Denver Omelet Salad
I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Ingredients
8 cups fresh baby spinach
1 cup chopped tomatoes
2 tablespoons olive oil, divided
1-1/2 cups chopped fully cooked ham
1 small onion, chopped
1 small green pepper, chopped
4 large eggs
Salt and pepper to taste
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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.
I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid midmorning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania
Ingredients
2 cups old-fashioned oats
1 cup fat-free milk
1/4 cup maple syrup
2 teaspoons vanilla extract
1 cup vanilla yogurt
1/2 cup chopped walnuts, toasted
Assorted fresh fruit
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Directions
In a large bowl, combine oats, milk, syrup and vanilla. Refrigerate, covered, overnight.
Just before serving, stir in yogurt. Top with walnuts and fruit.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1/2 cup (calculated without fruit) : 249 calories, 9g fat (1g saturated fat), 3mg cholesterol, 46mg sodium, 36g carbohydrate (16g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin
Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
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Directions
In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.
Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.
Nutrition Facts 1 cup: 315 calories, 17g fat (8g saturated fat), 289mg cholesterol, 589mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.
My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa
Ingredients
1 cup all-purpose flour
3 tablespoons cornmeal
3 tablespoons quick-cooking oats
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash ground nutmeg
1 large egg
1-1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
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Directions
In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes.
Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
Nutrition Facts 3 pancakes: 332 calories, 10g fat (2g saturated fat), 50mg cholesterol, 746mg sodium, 52g carbohydrate (18g sugars, 2g fiber), 9g protein.
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract
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Directions
Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
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