Egg, Mushroom, Onion, Bacon, Scramble with Hashbrowns
Oranges and Apples
Whole Wheat Pecan Waffles
Total Time Prep/Total Time: 30 min. Makes 16 waffles
We bought a new waffle maker, and a recipe came along with it. We finally tried it, and after a few changes to suit our tastes, these delicious waffles were the result. —Sarah Morris, Joplin, Missouri
Ingredients
2 cups whole wheat pastry flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, separated, room temperature
1-3/4 cups fat-free milk
1/4 cup canola oil
1/2 cup chopped pecans
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Directions
Preheat waffle maker. Whisk together first 4 ingredients. In another bowl, whisk together egg yolks, milk and oil; add to flour mixture, stirring just until moistened.
In a clean bowl, beat egg whites on medium speed until stiff but not dry. Fold into batter. Cook waffles according to manufacturer’s directions until golden brown, sprinkling batter with pecans after pouring. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a freezer container. Reheat waffles in a toaster or toaster oven on medium setting.
Nutrition Facts 2 (4-in.) waffles: 241 calories, 14g fat (1g saturated fat), 48mg cholesterol, 338mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2-1/2 fat, 1-1/2 starch.
Lunch: Poached Eggs
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.—Jennifer Tidwell, Fair Oaks, California.
Total Time Prep/Total Time: 30 min. Makes 4 servings
Ingredients
1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon butter
1/4 cup seasoned bread crumbs
4 large eggs
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Directions
Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.
In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat.
Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
Cook eggs, uncovered, 3-4 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 over asparagus. Sprinkle with toasted bread crumbs.
Nutrition Facts 1 serving: 170 calories, 12g fat (4g saturated fat), 194mg cholesterol, 513mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1 medium-fat meat.
Sweet Potato Panzanella
Total Time Prep/Total Time: 30 min. Makes 8 servings
Ingredients
2 cups cubed peeled sweet potatoes
4 cups cubed French bread
4 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1/2 small red onion, thinly sliced
1/4 cup minced fresh basil
1/4 cup minced fresh cilantro
1/3 cup red wine vinegar
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Directions
Preheat oven to 450°. Place the sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
Meanwhile, toss the bread cubes with 2 Tbsp. oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
Add spinach, red onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.
Nutrition Facts 3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
Total Time Prep: 15 min. Bake: 45 min. Makes 6 servings
Ingredients
2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)
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Directions
Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
PAN-ROASTED CHICKEN AND VEGETABLE TIPS What other vegetables pair well with chicken? Many other vegetables pair well with chicken! Any root vegetable, like carrots or parsnips, could be added. You can even try broccoli florets and sweet potatoes.Should I cover my chicken vegetables when roasting? Vegetables do not need to be covered when roasting. For even cooking and browning, make sure to cut up all vegetables to be the same size.What goes well with roasted chicken? Many sides go well with this roasted chicken, including dinner rolls, rice pilaf and spinach salad. Check out the most common sheet pan dinner mistakes. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant Nutrition Facts 1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Total Time Prep: 20 min. + chilling Makes 12 servings
Ingredients
1 teaspoon unflavored gelatin
1 tablespoon plus 1 cup cold water, divided
1 cup boiling water
1 package (3 ounces) raspberry gelatin
3 cups (12 ounces) fresh or thawed frozen cranberries, divided
2 medium apples, cut into wedges
1 medium navel orange, peeled
1 cup sugar
1/2 cup chopped walnuts
1/2 cup finely chopped celery
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Directions
Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes.
Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries.
Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
Nutrition Facts 1/2 cup: 154 calories, 3g fat (0 saturated fat), 0 cholesterol, 21mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 2g protein.
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