Saturday Menus: Breakfast, Lunch and Dinner; I am sorry this is late I was in pain this morning.
- Katherine Victoria Vananderland
- Aug 27, 2021
- 9 min read
The fiber-rich oats in this easy granola recipe will quell your cravings with just a small serving. Keep some handy in a small airtight container for moments when your stomach takes over. For even longer-lasting fullness, pair the treat with protein-packed yogurt.
TASTE OF HOME
Ingredients
2 cups quick-cooking oats
1/4 cup slivered almonds
2 tablespoons golden raisins
2 tablespoons sweetened shredded coconut
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon butter
Instructions
Step 1: Combine dry ingredients
In a large bowl, mix together oats, almonds, golden raisins and shredded coconut. Set aside.
Step 2: Cook the sweetener
In a small saucepan, stir the brown sugar, honey and butter over medium-low heat until bubbly, 1-2 minutes. Pour over the oats and toss to coat.
Step 3: Bake in the oven
Transfer granola to a baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes. Cool in pans on wire racks. Store in an airtight container. Serve with yogurt if desired.
These bright cups are pretty enough for a formal brunch, yet simple and nutritious, too. Feel free to substitute different fruits and cereals—the possibilities are endless! —Renee Lloyd, Pearl, Mississippi
Ingredients
1 medium banana
1/3 cup each fresh blueberries, halved seedless grapes, sliced peeled kiwifruit and halved fresh strawberries
1 cup vanilla yogurt
1/2 cup granola with fruit and nuts
2 maraschino cherries with stems
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Directions
Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.
Nutrition Facts 1 serving: 337 calories, 6g fat (1g saturated fat), 6mg cholesterol, 96mg sodium, 66g carbohydrate (42g sugars, 8g fiber), 12g protein.
We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri
Ingredients
4 large eggs
4 tablespoons Greek Vanilla Yogurt w/ honey
2 garlic cloves, minced
4 thick slices sourdough bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
1/3 pound thinly sliced prosciutto
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Directions
Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.
Nutrition Facts 1 open-faced sandwich: 531 calories, 22g fat (5g saturated fat), 221mg cholesterol, 1563mg sodium, 56g carbohydrate (6g sugars, 3g fiber), 28g protein.
For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois
Ingredients
2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup
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Directions
In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.
Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter. Nutrition Facts 1 each: 200 calories, 4g fat (1g saturated fat), 36mg cholesterol, 527mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
Lnunch:
I'm always looking for healthier ways to incorporate my chocolate addiction into every meal. I've made this with peanut butter chips with bananas, and white chocolate and mint chocolate chips with raspberries.—Rachel Strong, Moseley, Virginia
Ingredients
3-3/4 cups water, divided
1/4 teaspoon salt
2 cups old-fashioned oats
1/4 cup toasted wheat germ
1/2 cup baking cocoa
1/3 cup sugar
2 teaspoons vanilla extract
1 cup dried cherries plus additional cherries
Miniature semisweet chocolate chips, optional
Sweetened whipped cream, optional
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Directions
In a large saucepan, bring 3-1/4 cups water and 1/4 teaspoon salt to a boil. Stir in oats and wheat germ; reduce heat and simmer, uncovered, until water is absorbed, about 5 minutes.
Meanwhile, combine cocoa, sugar, vanilla and remaining water; stir until smooth. Add chocolate mixture and cherries to oats; stir until well combined and heated through. Serve topped with additional cherries and, if desired, miniature chocolate chips and sweetened whipped cream.
Pecan Chocolate Waffles
If you like waffles and chocolate, this recipe is for you. These tender but crunchy waffles are great for breakfast, brunch or an after-dinner dessert. Instead of chocolate topping, top with berries and whipped cream or simply sprinkle with powdered sugar. —Agnes Golian, Garfield Heights, Ohio
Ingredients
2 cups pancake mix
2 large eggs, room temperature
1-1/2 cups 2% milk
1/2 cup chocolate syrup
1/4 cup canola oil
2/3 cup chopped pecans
CHOCOLATE BUTTER:
1/2 cup butter, softened
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
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Directions
Place pancake mix in a bowl. In another bowl, whisk eggs, milk, chocolate syrup and oil. Stir into pancake mix just until combined. Stir in pecans.
Bake in a preheated round Belgian waffle maker according to manufacturer’s directions until golden brown. Meanwhile, in a small bowl, beat chocolate butter ingredients until smooth. Serve with waffles. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 1 waffle with 2 tablespoons chocolate butter: 322 calories, 17g fat (2g saturated fat), 57mg cholesterol, 415mg sodium, 36g carbohydrate (18g sugars, 3g fiber), 7g protein.
Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois
Ingredients
4 cups fat-free vanilla yogurt
2 medium peaches, chopped
2 cups fresh blackberries
1/2 cup granola without raisins or Kashi Go Lean Crunch cereal
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Directions
Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.
Nutrition Facts 1 serving: 259 calories, 3g fat (0 saturated fat), 7mg cholesterol, 6mg sodium, 48g carbohydrate (27g sugars, 7g fiber), 13g protein.
One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
Ingredients
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup 2% milk
1 cup grated Parmesan cheese
3 tablespoons prepared pesto
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
4 large eggs
2 onion bagels, split and toasted
8 cooked bacon strips
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Directions
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.
Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.
Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately.
Dinner;
There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. —Elizabeth Dumont, Madison, Mississippi
Ingredients
12 slices pancetta
2 tablespoons butter
4 cups sliced assorted fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
12 large eggs
HOLLANDAISE SAUCE:
3 large egg yolks
1/4 cup water
2 tablespoons lemon juice
1 cup butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
6 English muffins, split and toasted
Minced chives
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Directions
In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels.
In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted.
Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper.
With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.
Nutrition Facts 1 serving: 817 calories, 62g fat (31g saturated fat), 652mg cholesterol, 1675mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 31g protein.
Baked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
4 medium sweet potatoes (about 8 ounces each)
1/2 cup fat-free coconut Greek yogurt
1 medium apple, chopped
2 tablespoons maple syrup
1/4 cup toasted unsweetened coconut flakes
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Directions
Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 45-60 minutes.
With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Top with remaining ingredients.
Test Kitchen TipsTo microwave the potatoes, scrub them and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. If you have a sweet tooth, add some chocolate chips to the topping. Nutrition Facts 1 stuffed sweet potato: 321 calories, 3g fat (2g saturated fat), 0 cholesterol, 36mg sodium, 70g carbohydrate (35g sugars, 8g fiber), 7g protein.
Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. —Nancy Murphy, Mount Dora, Florida
Ingredients
1 pound bulk Italian sausage
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
1 cup shredded part-skim mozzarella cheese
4 large eggs
3/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
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Directions
Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts 1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.
I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
Ingredients
Cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
1 tablespoon plus additional extra virgin olive oil, divided
5 to 6 ounces fresh baby spinach
1/3 cup plus additional grated Parmesan cheese, divided
3 tablespoons sour cream
1 small garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon plus additional coarsely ground pepper, divided
4 large eggs
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Directions
Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.
Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.
Nutrition Facts 1 pizza: 433 calories, 14g fat (4g saturated fat), 199mg cholesterol, 865mg sodium, 55g carbohydrate (3g sugars, 1g fiber), 16g protein.
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