Fridays Menu; Breakfast, Lunch, and Dinner
- Katherine Victoria Vananderland
- Aug 11, 2021
- 13 min read
Updated: Aug 12, 2021
Time Stamp: Your Mother Good Labs from PKNC I love you; 5:56p.m. I'll work on the database for an hour today and I hope to ramp up for Friday to be busy with it and names for you!!! I love you!!!! The best is yet to come; stay the course and God will Find thee underneath the tree of life!
There's a rush to breakfast in my house when I whip up this chocolate chip pancake recipe. The batter calls for chocolate milk and mini chips, and I top the golden brown cakes with butter and fruit. My daughter says the chocolate chip pancakes are one of her all-time favorites. —Laura Rader, Fergus Falls, Minnesota
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup chocolate milk
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Optional: Maple syrup and butter
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Directions
In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.
Chocolate Chip Pancakes Tips
How do you keep chocolate chips from burning in pancakes?
Using mini chocolate chips can help prevent chips from burning in chocolate chip pancakes. Also, be sure to pour no more than a ¼ cupful of batter on the griddle per pancake. Larger amounts of batter mean longer cook times, which can lead to burnt chips and cause other problems when making pancakes.What are the best chocolate chips to use in chocolate chip pancakes?
There are many incredible chocolate chips to choose from in grocery stores today. User whichever chips you like best when making chocolate chip pancakes.How do I prevent chocolate chips from sinking to the bottom of pancakes?
To keep chocolate chips from sinking to the bottom of pancakes, stir them into the batter last. Some prefer to keep chocolate chips out of the batter altogether, sprinkling them on top of the pancake right after the batter is poured onto the griddle. Top the finished pancakes with more chips or other creative pancake toppings before serving.
—Mark Hagen, Taste of Home Executive Editor
Nutrition Facts
2 pancakes: 311 calories, 14g fat (4g saturated fat), 54mg cholesterol, 445mg sodium, 41g carbohydrate (15g sugars, 2g fiber), 7g protein.
Expecting brunch company, but short on time? My quick, delicious and beautiful parfaits are the perfect solution. Feel free to mix and match your favorite berries. —Lisa Speer, Palm Beach, Florida (Caution on the name Lisa)
Ingredients
6-1/2 cups frozen unsweetened raspberries
1/4 cup packed brown sugar
1/4 cup orange juice
2 tablespoons cornstarch
1/2 teaspoon grated orange zest
2 cups fresh blueberries
2 cups fresh blackberries
2 cups granola without raisins
4 cups vanilla Greek yogurt
Additional brown sugar, optional
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Directions
Place raspberries and brown sugar in a blender; cover and process until pureed. Press through a sieve; discard seeds.
In a small saucepan, combine the raspberry puree, orange juice, cornstarch and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; cool.
In eight parfait glasses, layer half of the raspberry sauce, berries, granola and yogurt. Repeat layers. Sprinkle with additional brown sugar if desired. Serve immediately.
Nutrition Facts 1 serving: 304 calories, 4g fat (0 saturated fat), 0 cholesterol, 64mg sodium, 54g carbohydrate (27g sugars, 9g fiber), 17g protein.
I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia
Ingredients
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature, separated
1-3/4 cups 2% milk
1/2 cup canola oil
1 cup chopped pecans
Maple syrup
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Directions
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.
Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.
Nutrition Facts 2 waffles: 589 calories, 43g fat (5g saturated fat), 83mg cholesterol, 590mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 12g protein.
Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon
Ingredients
1 tablespoon butter
3 large eggs
3/4 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
BERRY TOPPING:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/3 cup orange marmalade
2 tablespoons confectioners' sugar
Whipped cream, optional
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Directions
Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter.
In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes.
Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.
Nutrition Facts 1 piece: 215 calories, 6g fat (3g saturated fat), 116mg cholesterol, 273mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 6g protein.
I prepare homemade granola ahead of time—it makes these yogurt treats special. —Julie Merriman, Seattle, Washington
Ingredients
1/2 cup pomegranate juice
1 tablespoon sugar
3/4 teaspoon lemon juice
1/4 cup butter, cubed
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon each ground cardamom, cinnamon and allspice
1/2 teaspoon vanilla extract
2 cups old-fashioned oats
1 cup sweetened shredded coconut
1/2 cup coarsely chopped cashews
1/4 cup dried cranberries
1/4 cup dark chocolate chips
PARFAITS:
4 cups fat-free plain Greek yogurt
6 tablespoons honey, divided
1 tablespoon grated lime zest
2 tablespoons lime juice
3 cups chopped Honeycrisp apples (about 2 large)
1 cup pomegranate seeds
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Directions
Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla.
In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly.
Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips.
For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.)
Drizzle parfaits with remaining honey. Serve immediately.
Nutrition Facts 1 parfait: 440 calories, 15g fat (8g saturated fat), 7mg cholesterol, 236mg sodium, 64g carbohydrate (45g sugars, 5g fiber), 20g protein.
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! —Jeanne Larson, Mission Viejo, California
Ingredients
2 tablespoons butter
2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 garlic clove, minced
1/2 teaspoon salt, divided
1/8 teaspoon dried thyme
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon coarsely ground pepper
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Directions
In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
Test Kitchen tipsIf you like your eggs sunny-side up, leave the pan uncovered while they cook. Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg. Health tip: With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A. Nutrition Facts 1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.
I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
Ingredients
2 teaspoons butter
1/2 pound kobe beef fillet steak, cut into 1/4-inch-thick strips
2 tablespoons diced onion
1-1/2 cups quartered fresh mushrooms
3/4 cup Burgundy wine or beef broth
1/4 cup plus 2 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1 teaspoon garlic powder
2 cups uncooked medium egg noodles (about 4 ounces)
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce, optional
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Directions
In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.
Meanwhile, cook egg noodles according to package directions. Drain.
In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.
Beef Burgundy Over Noodles Tips What is the difference between beef Burgundy and beef Bourguignon? There is no difference between beef Burgundy and beef Bourguignon. Both Bourguignon and Burgundy (the English term) refer to Bourgogne, the region in eastern France famous for its dry red wines.Can you use cabernet sauvignon in beef Burgundy Yes, you can use cabernet sauvignon (or even pinot noir) in place of Burgundy wine in beef Burgundy.What goes with beef Burgundy? Many sides go with beef Burgundy, including red potatoes, roasted carrots and asparagus. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts 1-1/2 cups: 376 calories, 10g fat (5g saturated fat), 88mg cholesterol, 391mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. —Martina Preston, Willow Grove, Pennsylvania
Ingredients
4 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese
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Directions
Cook fettuccine according to package directions; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.
Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.
Nutrition Facts 1 serving: 421 calories, 10g fat (2g saturated fat), 42mg cholesterol, 861mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 30g protein.
Here's a flavorful Greek twist on an Italian classic. It’s an easy weekday meal that’s become one of our favorites. My husband and I enjoy it with garlic cheese toast. —Hetti Williams, Rapid City, South Dakota
Ingredients
12 frozen cheese ravioli
1/3 pound lean ground beef (90% lean)
1 cup canned diced tomatoes with basil, oregano and garlic
1 cup fresh baby spinach
1/4 cup sliced ripe olives
1/4 provolone cheese or Mozzarella
Optional Chive Garlic Bread with light cheese
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Directions
Cook ravioli according to package directions; drain. Meanwhile, in a skillet, cook beef over medium heat 4-6 minutes or until no longer pink; drain. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
Add ravioli, spinach and olives; heat through, stirring gently to combine. Sprinkle with cheese.
Nutrition Facts 1-1/4 cups: 333 calories, 12g fat (5g saturated fat), 61mg cholesterol, 851mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Layers of colorful fruit submerged in a fizzy, sweet beverage make this a kid-friendly sipper that gets two thumbs-up. —Taste of Home Test Kitchen
Ingredients
1/2 cup fresh blueberries
1/2 cup chopped peeled kiwifruit
1/2 cup chopped fresh pineapple
1/2 cup sliced fresh strawberries or fresh raspberries
1 cup chilled ginger ale
1/2 cup chilled unsweetened pineapple juice
1/2 cup chilled lemonade
2 cans club soda or canada dry
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Directions
In 4 tall glasses, layer blueberries, kiwi, pineapple and strawberries. In a 2-cup glass measure or small pitcher, mix remaining ingredients; pour over fruit. Serve immediately.
Nutrition Facts 1 serving: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 23g carbohydrate (18g sugars, 2g fiber), 1g protein.
Raspberry Refresher
This recipe explodes with raspberry flavor! It's a wonderful summertime treat.—Doreen Patterson, Qualicum Beach, British Columbia
Ingredients
8 cups fresh or frozen raspberries, thawed
1-1/2 cups sugar
2/3 cup cider vinegar
2-1/2 cups cold water, divided
2 liters ginger ale, chilled
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Directions
In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and remaining water. Serve over ice.
Nutrition Facts 1 cup: 169 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 43g carbohydrate (38g sugars, 5g fiber), 1g protein.
Orange Lemonade
This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. —Wendy Masters, Grand Valley, Ontario
Ingredients
1-3/4 cups sugar
2-1/2 cups water
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
1-1/2 cups lemon juice (about 10 lemons)
1-1/2 cups orange juice (about 5 oranges)
6 cups cold water
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Directions
In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly.
Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold.
To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.
Nutrition Facts 1 cup: 136 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 35g carbohydrate (33g sugars, 0 fiber), 0 protein.
Honey-Lime Berry Salad
i picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska
Ingredients
4 cups fresh strawberries, halved
3 cups fresh blueberries
3 medium Granny Smith apples, cubed
1/3 cup lime juice
1/4 to 1/3 cup honey
2 tablespoons minced fresh mint
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Directions
In a large bowl, combine strawberries, blueberries and apples. In a small bowl, whisk lime juice, honey and mint. Pour over fruit; toss to coat.
Nutrition Facts 3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
Fruit Salad with Apricot Dressing
When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. —Carol Lambert, El Dorado, Arkansas
Ingredients
1 cup sugar
1 tablespoon cornstarch
2 cans (5-1/2 ounces each) apricot nectar
1 teaspoon vanilla extract
6 large red apples, coarsely chopped
8 medium firm bananas, sliced
1 medium fresh pineapple, peeled and cut into chunks (about 5 cups)
1 quart fresh strawberries, quartered
2 cups green grapes
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Directions
In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate.
In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.
Nutrition Facts 1 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 32g carbohydrate (27g sugars, 3g fiber), 1g protein.
Ingredients
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. —Jaclynn Robinson, Shingletown, California
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3-1/2 cups whole milk
1-1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1 package (16 ounces) potato gnocchi
1/2 cup chopped fresh spinach
Italian Seasoning Optional
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Directions
In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Editor's Note
Look for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts
1 cup: 482 calories, 28g fat (17g saturated fat), 125mg cholesterol, 527mg sodium, 36g carbohydrate (10g sugars, 2g fiber), 21g protein.
Chicken & Egg Noodle Casserole
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
Ingredients
6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted
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Directions
Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Chicken Noodle Casserole Tips Do you cook the noodles before adding them to the casserole? Yes, you should cook the noodles until they're al dente before combining with the other ingredients.What goes well with chicken and noodle casserole? Make this comforting casserole a meal by serving it with garlic broccoli or a mixed green salad.Can you freeze chicken and noodle casserole? Yes, you can freeze chicken and noodle casserole. To freeze, tightly cover the unbaked casserole and store for up to 3 months (watch this video to learn how to freeze a casserole the right way!). To use, partially thaw in the fridge overnight and remove 30 minutes before baking. Cover with foil; bake at 350° for 40 minutes or until a thermometer inserted in the center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.How can I make this dish faster? If you’re in a rush, we recommend using rotisserie chicken. Not only is it ready to use, but it adds extra flavor to the dish.
Nutrition Facts 1-1/4 cups: 446 calories, 22g fat (10g saturated fat), 107mg cholesterol, 820mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 23g protein.
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