The Daily Dish for Wednesday, June 10th, 2020

Breakfast

Strawberry Breakfast Shortcakes

Ingredients

• 4 frozen low-fat multigrain waffles

• 1 cup fresh strawberries, sliced

• 1/2 cup plain Greek yogurt

• Maple syrup

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Directions

• Prepare waffles according to package directions. Divide among two serving plates. Top with strawberries and yogurt. Serve with syrup.

Nutrition Facts 2 waffles with 1/2 cup strawberries and 1/4 cup yogurt (caluculated without syrup): 230 calories, 8g fat (4g saturated fat), 15mg cholesterol, 466mg sodium, 36g carbohydrate (10g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

Breakfast Banana Splits

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.

Sausage Breakfast Burritos

Ingredients

• 1 pound bulk pork sausage

• 1 small onion, chopped

• 1/2 green pepper, chopped

• 1 can (4 ounces) mushroom stems and pieces, drained

• 1 tablespoon butter

• 6 large eggs, beaten

• 8 flour tortillas (8 inches), warmed

• 1 cup shredded cheddar cheese

• Salsa, optional

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Directions

• In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender.

• In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set.

• Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

Nutrition Facts 1 burrito: 429 calories, 25g fat (9g saturated fat), 188mg cholesterol, 778mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 19g protein.

Loaded Breakfast Potatoes

Breakfast Skewers

Ingredients

• 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed

• 1 can (20 ounces) pineapple chunks, drained

• 10 medium fresh mushrooms

• 2 tablespoons butter, melted

• Maple syrup

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Directions

• Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.

• Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.

Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.

Warm ‘n’ Fruity Breakfast Cereal

Ingredients

• 2 cups seven-grain hot cereal

• 1 medium apple, peeled and chopped

• 1/4 cup dried apricots, chopped

• 1/4 cup dried cranberries

• 1/4 cup chopped dates

• 1/4 cup raisins

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 5 cups water

• 1 cup unsweetened apple juice

• 1/4 cup maple syrup

• Chopped walnuts, optional

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Directions

• Place first 8 ingredients in a 4- or 5-qt. slow cooker coated with cooking spray. Stir in water, juice and syrup.

• Cook, covered, on low until thickened and cereal is tender, 6-7 hours. If desired, top with walnuts.

Editor’s Note: This recipe was tested with Bob’s Red Mill 7-Grain Hot Cereal.

Nutrition Facts 1 cup: 185 calories, 3g fat (0 saturated fat), 0 cholesterol, 120mg sodium, 37g carbohydrate (18g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

Sunny-Side-Up Dessert

Ingredients

• 1 tablespoon butter, softened

• 4 slices pound cake

• 1/2 cup vanilla yogurt

• 4 canned apricot halves

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Directions

• Spread butter over both sides of cake slices. In a skillet, toast pound cake over medium-high heat 15-30 seconds on each side or until golden brown. Transfer to dessert plates.

• Spoon yogurt over cake to resemble fried egg whites. Top with apricots to resemble yolks.

Nutrition Facts 1 serving: 179 calories, 9g fat (6g saturated fat), 75mg cholesterol, 160mg sodium, 22g carbohydrate (7g sugars, 0 fiber), 3g protein.

Lunch from Panera Bread

Cream of Chicken Soup

Chocolate Lava Cookie

Salad

Sandwiches

Smoothie:

Blueberry Fruit Smoothie

Ingredients

• 1 cup reduced-fat vanilla ice cream

• 1 cup fresh or frozen blueberries

• 1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches

• 1/2 cup pineapple juice

• 1/4 cup vanilla yogurt

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Directions

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

Nutrition Facts 3/4 cup: 149 calories, 2g fat (1g saturated fat), 7mg cholesterol, 57mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fruit, 1/2 fat.

Orange Smoothies

Ingredients

• 1 cup water

• 1 cup milk

• 1 can (6 ounces) frozen orange juice concentrate, thawed

• 10 to 12 ice cubes

• 1/2 cup marshmallow creme

• 1/4 cup sugar

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Directions

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

Nutrition Facts 3/4 cup: 128 calories, 1g fat (1g saturated fat), 4mg cholesterol, 24mg sodium, 28g carbohydrate (26g sugars, 0 fiber), 2g protein.

Dinner:

Frappe Mocha

Ingredients

• 4 teaspoon instant coffee granules - Decafe

• 1/4 cup boiling water

• 1 cup fat-free milk

• 4-1/2 teaspoons chocolate syrup

• 1/2 cup crushed ice

• Whipped topping and additional chocolate syrup, optional

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Directions

• In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze.

• In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired.

Nutrition Facts 1 cup: 80 calories, 0 fat (0 saturated fat), 2mg cholesterol, 61mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 5g protein.

Chocolate-Dipped Strawberry Meringue Roses

• 3 large egg whites

• 1/4 cup sugar

• 1/4 cup freeze-dried strawberries

• 1 package (3 ounces) strawberry gelatin

• 1/2 teaspoon vanilla extract, optional

• 1 cup 60% cacao bittersweet chocolate baking chips, melted

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Directions

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.

• Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.

• Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

• Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets.

• Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.

• Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

Nutrition Facts 1 cookie: 33 calories, 1g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.