Lunch is Ordered in from Panera Dinner on the Fly Friday July 31, 2020

Egg-Topped Avocado Toast

Ingredients

• 2 slices multigrain bread, toasted

• 2 teaspoons butter

• 1/2 medium ripe avocado, peeled and thinly sliced

• 4 thin slices tomato

• 2 thin slices red onion

• 2 large eggs

• 1/8 teaspoon seasoned salt

• 2 tablespoons shredded cheddar cheese

• 2 bacon strips, cooked and crumbled

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Directions

• Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.

• To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.

• Sprinkle eggs with seasoned salt. Top with cheese and bacon.

Test Kitchen tipsFor a buttery texture and flavor, be sure to use a ripe avocado. To speed its ripening, place it in a brown paper bag along with an apple or kiwifruit. If your avocado is ripe before you need it, refrigerate it and it'll stay at its peak a few days longer. To store leftover avocado, sprinkle the cut surface with lemon juice and wrap it tightly with plastic wrap; use within a day. If you're more comfortable cooking your egg in a skillet, sunny side up or over-easy eggs would be delicious, too! Health Tip: Skip the cheese and bacon to reduce the saturated fat and start your morning on a healthier note.

Nutrition Facts 1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.

Refreshing Shrimp Salad

Ingredients

• 1 package (5 ounces) spring mix salad greens

• 1 pound cooked medium shrimp, peeled and deveined

• 1 large navel orange, peeled and sectioned

• 1 medium ripe avocado, peeled and chopped

• 1 cup fresh strawberries, quartered

• 1/2 cup thinly sliced green onions

• Salad dressing of your choice

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Directions

• On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.

Nutrition Facts 3 cups: 239 calories, 9g fat (1g saturated fat), 172mg cholesterol, 181mg sodium, 16g carbohydrate (7g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable, 1/2 fruit.

Avocado Crab Boats

Ingredients

• 5 medium ripe avocados, peeled and halved

• 1/2 cup mayonnaise

• 2 tablespoons lemon juice

• 2 cans (6 ounces each) lump crabmeat, drained

• 4 tablespoons chopped fresh cilantro, divided

• 2 tablespoons minced chives

• 1 serrano pepper, seeded and minced

• 1 tablespoon capers, drained

• 1/4 teaspoon pepper

• 1 cup shredded pepper jack cheese

• 1/2 teaspoon paprika

• Lemon wedges

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• Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves.

• Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutrition Facts 1 filled avocado half: 325 calories, 28g fat (6g saturated fat), 57mg cholesterol, 427mg sodium, 8g carbohydrate (0 sugars, 6g fiber), 13g protein.

Tomato Walnut Tilapia

Ingredients

• 4 tilapia fillets (4 ounces each)

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon butter

• 1 medium tomato, thinly sliced

• TOPPING:

• 1/2 cup soft bread crumbs

• 1/4 cup chopped walnuts

• 2 tablespoons lemon juice

• 1-1/2 teaspoons butter, melted

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• Sprinkle fillets with salt and pepper. In a large skillet coated with cooking spray, cook fillets in butter over medium-high heat until lightly browned, 2-3 minutes on each side.

• Transfer fish to a broiler pan or baking sheet; top with tomato.Combine topping ingredients; spoon over the tomato slices.

• Broil 3-4 in. from the heat until topping is lightly browned and fish just beings to flake easily with a fork, 2-3 minutes.

Nutrition Facts 1 fillet: 202 calories, 10g fat (4g saturated fat), 67mg cholesterol, 251mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.

Sweet Potato Casserole

Ingredients

• CASSEROLE:

• 2-1/4 to 2-1/2 pounds sweet potatoes, cooked, peeled and mashed (about 4 cups)

• 1/3 cup butter, melted

• 2 large eggs, lightly beaten

• 1/2 cup whole milk

• 1 teaspoon vanilla extract

• 1/2 cup sugar

• TOPPING:

• 1/2 cup chopped nuts

• 1/2 cup sweetened shredded coconut

• 1/2 cup packed brown sugar

• 3 tablespoons butter, melted

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Directions

• In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole.

• For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°.

Cornbread Casserole

Ingredients

• 1 can (15-1/4 ounces) whole kernel corn, drained

• 1 can (14-3/4 ounces) cream-style corn

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 1 large egg

• 2 tablespoons butter, melted

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

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Directions

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

How to Freeze a Casserole Test Kitchen TipsTo make a Cornbread Casserole that's vegetarian, look for a cornbread mix without animal lard. (Jiffy makes a Vegetarian Corn Muffin Mix.) Find our Test Kitchen-approved pick for cornbread mix here.

Nutrition Facts 1 slice: 311 calories, 10g fat (4g saturated fat), 54mg cholesterol, 777mg sodium, 50g carbohydrate (14g sugars, 3g fiber), 6g protein.

Sparkling Fruit Salad

Ingredients

• 1 fresh pineapple, peeled and cut into chunks or 1 can (20 ounces) pineapple chunks, drained

• 1 can (11 ounces) mandarin oranges, drained

• 1 cup halved fresh strawberries

• 1 cup halved green grapes

• 1 cup white wine or white grape juice

• 1/2 cup chilled club soda

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• In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts 1 cup: 87 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 1g protein.

Peach Smoothie

Ingredients

• 1/2 cup peach or apricot nectar

• 1/2 cup sliced fresh or frozen peaches

• 1/4 cup fat-free vanilla yogurt

• 2 ice cubes

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Directions

• In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 3/4 cup: 68 calories, 0 fat (0 saturated fat), 1mg cholesterol, 4mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.