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Sunday Menu: Breakfast, Lunch, Dinner

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Dec 11, 2021
  • 6 min read

Creamy Strawberry Crepes

Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings


Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut





Ingredients

  • 4 large eggs

  • 1 cup 2% milk

  • 1 cup water

  • 2 tablespoons butter, melted

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • filling:

  • 1 package (8 ounces) cream cheese, softened

  • 1-1/4 cups confectioners' sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon grated lemon zest

  • 1/2 teaspoon vanilla extract

  • 4 cups fresh strawberries, sliced, divided

  • 1 cup heavy whipping cream, whipped

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

  3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.



Chocolate Crepes with Raspberry Sauce

Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings


Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah





Ingredients

  • 1 cup fat-free milk

  • 1/2 cup fat-free evaporated milk

  • 2 large egg whites, room temperature

  • 1 large egg, room temperature

  • 1 cup all-purpose flour

  • 1/4 cup plus 1/3 cup sugar, divided

  • 1/4 cup baking cocoa

  • 1/2 teaspoon salt

  • 4-1/2 teaspoons cornstarch

  • 1 cup water

  • 4-1/2 cups fresh or frozen raspberries, thawed, divided

  • Optional: Whipped cream and confectioners' sugar

Buy IngredientsPowered by Chicory Directions

  1. In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.

  2. In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.

  3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.

  4. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

  5. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.



Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.


With just the right amount of sweetness, these yogurt and honey fruit cups are a light and refreshing breakfast that will satisfy your morning hunger. Opt for nonfat yogurt to cut down on saturated fat and use your favorite fruit.


Total Time Prep/Total Time: 10 min.

Makes 6 servings





Ingredients

  • 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

  • 3/4 cup mandarin orange, vanilla or lemon yogurt

  • 1 tablespoon honey

  • 1/2 teaspoon grated orange zest

  • 1/4 teaspoon almond extract

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Directions

  1. Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.


Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.



When you need a hearty, stick-to-your-ribs breakfast that won’t up your cholesterol level, whip up a pan of chicken and asparagus crepes. The filling is rich and savory with fresh asparagus, onions and mushrooms. Shredded chicken breast is a more cholesterol-friendly option than other breakfast meats.

Total Time Prep: 1 hour + chilling Bake: 20 min. Makes 12 servings





Ingredients

  • 3 eggs

  • 1-1/2 cups 2% milk

  • 2 tablespoons butter, melted

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • filling:

  • 1-1/2 cups cut fresh asparagus (1-inch pieces)

  • 1 small onion, chopped

  • 1 teaspoon canola oil

  • 2-1/2 cups sliced fresh mushrooms

  • 3 cups cubed rotisserie chicken

  • sauce:

  • 1/4 cup butter, cubed

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1-1/2 cups 2% milk

  • 6 slices Swiss cheese, halved

  • 2/3 cup shredded part-skim mozzarella cheese

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Directions

  1. In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into 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.

  3. Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside.

  4. For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

  5. Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese.

  6. Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.


Cherry-granola french toast sticks are soft on the inside and crunchy on the outside. Start with store-bought french toast sticks to keep things easy, then sliced bananas, granola and homemade syrup. Serve with turkey bacon for a salty bite of lean protein that keeps cholesterol down.


Total Time Prep/Total Time: 20 min.

Makes 4 servings




Ingredients

  • 1/4 cup heavy whipping cream

  • 3 tablespoons brown sugar

  • 2 tablespoons butter

  • 1 tablespoon dried cherries

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 package (12.7 ounces) frozen French toast sticks

  • 1/4 cup granola without raisins

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Directions

  1. For syrup, in a small saucepan, combine the cream, brown sugar, butter, cherries and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla.

  2. Prepare French toast sticks according to package directions. Serve with banana, granola and syrup.


EDITOR’S NOTE:This recipe was tested with Eggo French Toaster Sticks.


These brunch-style portobello mushrooms are hearty, delicious and have the perfect portions of eggs and bacon baked right in. The mushrooms are rich in fiber and nutrients, and the gouda cheese adds serious flavor and warmth. Whip up one for yourself or a whole pan-full for a crowd


Total Time Prep/Total Time: 30 min.

Makes 4 servings





Ingredients

  • 4 large portobello mushrooms, stems removed

  • 2 packages (10 ounces each) frozen creamed spinach, thawed

  • 4 large eggs

  • 1/4 cup shredded Gouda cheese

  • 1/2 cup crumbled cooked bacon

  • Salt and pepper, optional

Buy IngredientsPowered by Chicory Directions

  1. Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.

  2. Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

A fun twist on oatmeal, these healthy pancakes pack the fiber with whole wheat flour, oats and chopped nuts. Top with fresh berries, melted nut butter or homemade strawberry syrup if you’re feeling fancy.





Ingredients

  • 1 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 2 packets instant maple and brown sugar or apple cinnamon oatmeal

  • 1 tablespoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1-1/2 cups 2% milk

  • 2 eggs

  • 1/3 cup butter, melted

  • 1/2 cup chopped pecans or walnuts

  • Maple syrup

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, mix the first six ingredients. In another bowl, whisk the milk, eggs and butter. Stir into dry ingredients just until moistened. Fold in pecans.

  2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.







 
 
 

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