Sunday's Menu: Breakfast, Lunch, Dinner, I love our success this week!
- Katherine Victoria Vananderland
- Aug 13, 2021
- 8 min read
Whether you snack on it by the handful or eat it with milk or yogurt, you’ll be happy that you found this granola recipe. —Rachel Preus, Marshall, Michigan
Ingredients
2 chai tea bags
1/4 cup boiling water
3 cups quick-cooking oats
2 cups almonds, coarsely chopped
1 cup sweetened shredded coconut
1/2 cup honey
1/4 cup olive oil
1/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
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Directions
Preheat oven to 250°. Steep tea bags in boiling water 5 minutes. Meanwhile, combine oats, almonds and coconut. Discard tea bags; stir remaining ingredients into tea. Pour tea mixture over oat mixture; mix well to coat.
Spread evenly in a greased 15x10-in. rimmed pan. Bake until golden brown, stirring every 20 minutes, about 1-1/4 hours. Cool completely without stirring; store in an airtight container.
Nutrition Facts 1/2 cup: 272 calories, 16g fat (3g saturated fat), 0 cholesterol, 130mg sodium, 29g carbohydrate (16g sugars, 4g fiber), 6g protein. Diabetic exchanges: 3 fat, 2 starch.
Hazelnut Almond Biscotti
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona
Ingredients
2 large eggs, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped hazelnuts, toasted
1/4 cup sliced almonds, toasted
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Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes.
Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down.
Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 biscotti: 89 calories, 3g fat (0 saturated fat), 16mg cholesterol, 57mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. —Taste of Home Test Kitchen
Ingredients
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract, divided
1/4 cup Dutch-processed cocoa
1-1/2 cups half-and-half cream
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping
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Directions
In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form.
In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.
To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Editor's Note: This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.
Nutrition Facts 1 cup coffee with 2 tablespoons whipped cream (calculated without butterscotch topping): 220 calories, 14g fat (9g saturated fat), 57mg cholesterol, 38mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 3g protein.
Favorite Hot Chocolate
Ingredients
1 can (14 ounces) sweetened condensed milk
1/2 cup baking cocoa
6-1/2 cups water
2 teaspoons vanilla extract
Optional: Sweetened whipped cream, marshmallows, chocolate syrup and Pirouette cookies
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Directions
Place milk and cocoa in a large saucepan; cook and stir over medium heat until blended. Gradually stir in water; heat through, stirring occasionally.
Remove from heat; stir in vanilla. Add toppings as desired.
Nutrition Facts 1 cup: 177 calories, 5g fat (3g saturated fat), 17mg cholesterol, 63mg sodium, 30g carbohydrate (27g sugars, 1g fiber), 5g protein.
I tried an omelet that contained brie, bacon and apples and thought it would be tasty as a breakfast panini—so I created this recipe! —Kathy Harding, Richmond, Missouri
Ingredients
6 bacon strips
1 teaspoon butter
4 large eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened
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Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.
Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts 1 each: 710 calories, 44g fat (22g saturated fat), 522mg cholesterol, 1510mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 36g protein.
You can’t go wrong with peanut butter and Nutella, but the secret here is using really juicy strawberries. Never tried Nutella? Look for the hazelnut-flavored spread near the peanut butter at the grocery store. —Frances Pietsch, Flower Mound, Texas
Ingredients
8 frozen multigrain waffles
1/2 cup Nutella
2 medium bananas, sliced
1 cup sliced fresh strawberries
1/2 cup peanut butter
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Directions
Toast waffles according to package directions. Spread four waffles with Nutella. Layer with bananas and strawberries. Spread remaining waffles with peanut butter; place over top.
Nutrition Facts 1 sandwich: 600 calories, 32g fat (6g saturated fat), 0 cholesterol, 555mg sodium, 75g carbohydrate (34g sugars, 10g fiber), 16g protein.
Morning Snack and Afternoon Snack:
A bit of fun with some cookie cutters and a tasty fruit topping transform simple cheese and crackers into a treat kids will love. —Taste of Home Test Kitchen
Ingredients
2 slices reduced-fat provolone cheese
2 slices reduced-fat cheddar cheese
1 large apple, peeled and chopped
1 tablespoon butter
2 tablespoons peach preserves
1/4 teaspoon ground cinnamon
20 reduced-fat Triscuits
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Directions
Cut cheese slices with assorted 1-in. cookie cutters; set aside.
In a small skillet, saute apple in butter. Add preserves and cinnamon; heat through. Serve with cheese and Triscuits.
Nutrition Facts 1 cracker with cheese and topping: 42 calories, 2g fat (1g saturated fat), 4mg cholesterol, 54mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1/2 starch.
Morning and Afternoon Snack for Sunday: Keep On File for other snacks
Tart, sweet and crunchy, these open-faced sammies are a perfect after-school (or after-work) snack. —James Schend, Taste of Home Deputy Editor
Ingredients
1 tablespoon creamy peanut butter
1 slice crusty white bread
1/4 medium apple, thinly sliced
1 tablespoon golden raisins
Ground cinnamon
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Directions
Spread peanut butter over bread. Top with apple and raisins; sprinkle with cinnamon.
Nutrition Facts 1 open-faced sandwich: 220 calories, 9g fat (2g saturated fat), 0 cholesterol, 212mg sodium, 30g carbohydrate (13g sugars, 3g fiber), 7g protein.
Nothing will brighten up your morning more than one of these colorful and tasty toasts. —Shannon Roum, Taste of Home Food Stylist
Ingredients
5 slices sourdough or multigrain bread, toasted
1 cup reduced-fat cream cheese
STRAWBERRY BASIL TOAST:
1 cup sliced fresh strawberries
1 tablespoon fresh basil leaves, sliced
1/8 teaspoon sea salt
MANGO CHILI TOAST:
1/2 medium mango, peeled and sliced
1/2 teaspoon grated lime zest
1/4 teaspoon chili powder
KIWI MINT TOAST:
1 medium kiwifruit, peeled and sliced
1/4 cup green grapes, halved
2 teaspoons minced fresh mint
TANGERINE-THYME:
1 tangerine, peeled and sectioned
1 tablespoon coarsely chopped pistachios
1/2 teaspoon minced fresh thyme
BERRY SERRANO TOAST:
1/3 cup fresh blueberries
1/3 cup fresh blackberries, halved
1 teaspoon honey
1/4 serrano pepper, sliced
MIXED BERRY TOAST:
1/4 cup sliced fresh strawberries
2 tablespoons fresh blueberries
2 tablespoons fresh blackberries, halved
1 teaspoon honey
AVOCADO TOMATO TOAST:
1/2 medium ripe avocado, peeled and sliced
1/4 cup heirloom cherry tomatoes, halved
Coarsely ground pepper
RASPBERRY PEACH TOAST:
1/3 cup sliced peaches
1/4 cup fresh raspberries
Minced fresh mint
CITRUS KIWI TOAST:
1/4 small navel orange, sliced
1/2 tangerine, sliced
1/2 medium kiwifruit, sliced
1 teaspoon pistachios, chopped
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Directions
Spread toasted bread with cream cheese. Top as desired.
Nutrition Facts 1 piece of toast with cream cheese (calculated without additional toppings): 172 calories, 10g fat (7g saturated fat), 33mg cholesterol, 324mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 7g protein.
Kids will have as much fun making as they will eating these cute twists on hot dogs and buns! Set out bowls of relish, mustard and ketchup for dunkable fun. —Melissa Tatum, Greensboro, North Carolina
Ingredients
1 tube (11-1/2 ounces) refrigerated cornbread or plain twists
8 hot dogs
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
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Directions
Separate cornbread twists; wrap 1 strip around each hot dog. Brush with butter; sprinkle with cheese. Place on a lightly greased baking sheet.
Bake at 375° for 11-13 minutes or until golden brown.
Nutrition Facts 1 corn dog: 302 calories, 21g fat (8g saturated fat), 30mg cholesterol, 815mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 8g protein.
My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them. —Kim Holmes, Emerald Park, Saskatchewan
Ingredients
1/4 cup peanut butter
1/8 teaspoon each ground allspice, cinnamon and nutmeg
2 whole wheat pita pocket halves
1/2 medium apple, thinly sliced
1/2 medium firm banana, sliced
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Directions
In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.
Nutrition Facts 1 pita half: 324 calories, 17g fat (4g saturated fat), 0 cholesterol, 320mg sodium, 36g carbohydrate (13g sugars, 6g fiber), 12g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 fruit.
For snappy salad that draws a crowd, I do a wonderful combo of spinach, berries and oniony things. Raise your fork for this one. —Aysha Schurman, Ammon, Idaho
Ingredients
1 cup torn romaine
1 cup fresh baby spinach
1 cup sliced fresh strawberries
1/2 cup thinly sliced celery
1/2 small red onion, thinly sliced
1/2 cup coarsely chopped walnuts
2 green onions, chopped
1/4 cup raspberry vinaigrette
1 cup fresh raspberries
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Directions
In a large bowl, combine the first 7 ingredients. To serve, drizzle with vinaigrette and toss to combine. Top with raspberries.
Health Tip: The berries in this salad provide more than half the daily value of vitamin C.
Nutrition Facts 1 serving: 157 calories, 10g fat (1g saturated fat), 0 cholesterol, 50mg sodium, 15g carbohydrate (8g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 fruit.
We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. —Joan Hallford, North Richland Hills, Texas
Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons water
1/4 cup prepared poppy seed salad dressing
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1/2 Teaspoon Vanilla Greek Yogurt W/ Honey
8 cups fresh baby spinach
4 cups shredded rotisserie chicken
2 cups sliced fresh strawberries or fresh blueberries
1/4 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted
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Directions
In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry.
In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended.
In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.
Test Kitchen tipsIf spinach isn't your favorite, try this salad with spring mix or a baby kale blend. If you don't have almonds or sesame seeds on hand, try toasted pecans or walnuts, sunflower seeds, or even wonton strips to add some crunch. Nutrition Facts 2 cups: 267 calories, 13g fat (3g saturated fat), 66mg cholesterol, 151mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat.
This strawberry-spinach salad makes a wonderful light summer meal. All of the flavors and colors complement one another very nicely. Farmers here in Washington grow a lot of strawberries, and they're the sweetest ones I've ever tasted. I'm always looking for new and different ways to use them. —Perlene Hoekema, Lynden, Washington
Ingredients
2 tablespoons sesame seeds
1-1/2 pounds fresh spinach
1/3 cup canola oil
1/3 cup red wine vinegar
1 tablespoon sugar
2 teaspoons minced green onion
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 cups fresh strawberries, washed, hulled and halved
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Directions
In a small skillet over medium heat, cook and stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite-sized pieces. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In a large bowl, mix together spinach, strawberries, dressing and seeds. Serve immediately.
Nutrition Facts 3/4 cup: 127 calories, 10g fat (1g saturated fat), 0 cholesterol, 113mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic exchanges: 2 fat, 1 vegetable.
Dinner:
Tomato Soup
Grilled Cheese
Stuffed Mushrooms
Caprese Kabobs
Salad
Mediterranean Chicken
Aunt Marion's Fruit Salad
We have a account with betty crocker now with KatherineVictoriaAikman@gmail.com
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