Saturday: Breakfast, Lunch, Dinner
- Katherine Victoria Vananderland
- Oct 22, 2021
- 11 min read
Mango Smoothies
Total Time Prep/Total Time: 10 min. Makes 2 servings
Ingredients
1/2 cup unsweetened pineapple juice
2 cups frozen chopped peeled mangoes
1/2 medium avocado
1/2 cup reduced-fat plain yogurt
1 tablespoon honey
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Directions
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
Nutrition Facts 1 cup: 237 calories, 2g fat (1g saturated fat), 4mg cholesterol, 48mg sodium, 56g carbohydrate (47g sugars, 4g fiber), 5g 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 Whole Milk
1/2 cup olive 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.
Fresh green pepper, onion and tomato give this savory omelet garden-fresh flavors. You can easily vary it based on the fresh ingredients you have on hand. —Agnes Ward, Stratford, Ontario
Tomato and Green Pepper Omelet
Total Time Prep/Total Time: 20 min Makes 1 serving
Ingredients
1/3 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons olive oil
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped tomato
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Directions
In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts 1 omelet: 424 calories, 35g fat (13g saturated fat), 665mg cholesterol, 591mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 20g protein.
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
Total Time Prep: 25 min. + chilling Cook: 1 hour Makes 22 crepes
Ingredients
1-1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
topping:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
filling:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
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Directions
In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries.
In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
This easy omelet will be a snap to fix for breakfast or dinner. —Agnes Ward, Stratford, Ontario
Total Time Prep/Total Time: 20 min.
Makes 1 serving
Ingredients
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup cubed fully cooked ham
1/4 cup shredded Swiss cheese
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Directions
In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts 1 omelet: 530 calories, 40g fat (19g saturated fat), 726mg cholesterol, 1551mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 39g protein.
You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan
Ingredients
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
1-1/2 teaspoons baking powder
4 large eggs, room temperature
4 cups buttermilk
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Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts 3 pancakes: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol, 913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Total Time Prep: 40 min. + cooling Bake: 40 min. Makes 8 servings
Ingredients
1/3 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
1-1/2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
6 large eggs
1/2 teaspoon cream of tartar
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Directions
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.
Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.
Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.
With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.
Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
THREE-CHEESE SOUFFLES TIPS Do you need a souffle dish to make souffle? A souffle dish is the most common option, but you could also use jumbo muffin tins or a larger baking dish for a souffle recipe. Lengthen the bake time as needed until the souffle is done (in this case, when the top is golden brown). But since there are so many recipes you can make in ramekins, they are a smart investment for your kitchen.What makes a souffle a souffle? Folding in perfectly beaten egg whites is what makes a souffle a souffle. The egg whites lighten the dish and give souffle its signature airy texture.What do you serve with cheese souffle? Cheese souffle makes an awesome brunch dish. It’s worthy of a special occasion. As a side dish, serve souffle with an easy-to-cook meat such as roast beef or ham. Here are 29 holiday roasts anyone can make. Let the meat rest while your cheese souffles cook. Or, have a cooking partner grill up some gorgeous T-bones while the souffles bake. Research contributed by Christine Rukavena, Taste of Home Book Editor
Nutrition Facts 1 serving: 317 calories, 24g fat (14g saturated fat), 223mg cholesterol, 424mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 17g protein.
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan
Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
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Directions
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts 1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.
There's no question that this is the best French toast recipe ever. The caramelized exterior meets a soft custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! —Audrey Rompon, Milwaukee, Wisconsin
Total Time Prep/Total Time: 15 min.
Makes 4 servings
Ingredients
1-1/2 cups half-and-half cream
3 large egg yolks
3 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices day-old brioche bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar
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Directions
In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat.
Dip bread into egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Using day-old bread from a bakery helps the French toast to be more stable. If you're using commercially produced brioche, be sure to allow the bread to become slightly stale for best results. Nutrition Facts 2 pieces: 546 calories, 24g fat (15g saturated fat), 263mg cholesterol, 786mg sodium, 64g carbohydrate (25g sugars, 2g fiber), 13g 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, over medium-low heat 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.
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
Total Time Prep/Total Time: 30 min. Makes 4 servings
Ingredients
1/2 cup butter, cubed
1 tablespoon prepared pesto
4 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons white vinegar
4 large eggs
8 thin slices prosciutto or deli ham
4 fresh basil leaves
4 slices tomato
4 slices Italian bread (1 inch thick), toasted
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Directions
In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
Cook, uncovered, 3-5 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.
To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.
Nutrition Facts 1 serving: 525 calories, 39g fat (19g saturated fat), 457mg cholesterol, 1092mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 21g protein.
This is one of my mother's best recipes! I'm sure your family will be delighted with it, too. Serve it as a dessert or a very special breakfast treat. —Jerri Gradert, Lincoln, Nebraska
Total Time Prep: 20 min. + standing Bake: 50 min. Makes 12 servings
Ingredients
1/3 cup raisins
1 cup apple butter
6 croissants, split
custard:
8 large eggs
3 cups 2% milk
1-1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
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Directions
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant into 3 pieces; place in a greased 13x9-in. baking dish.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for 30 minutes or until bread is softened.
In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts 1 serving: 433 calories, 14g fat (7g saturated fat), 175mg cholesterol, 422mg sodium, 68g carbohydrate (51g sugars, 1g fiber), 9g protein.
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