The Menu of the Day; Breakfast, Lunch, and Dinner for the Aikman's; I love you Friday Meals 6/25
- Katherine Victoria Vananderland
- Jun 24, 2021
- 10 min read
Updated: Jun 25, 2021
I had to alter some of the items in the menu I took pepper out because it never leaves your body. I pray you have a good night this is an happy menu I had a lot of fun making it. You will love the meals. I pray they give you energy and be your soul in Heaven and feet on Earth. Wishing you a blessed night, sleep with the Angels and know your weekend is going to be dynamic! Its your mother from James Brooklyn North, Google mail came today So its just days before our business is on a listing on Google. Reach for the moon and if you don't land you fall on the stars.
I love this quote I figured out where he got do be do be do.
Fruity Smoothies
Strawberry or blueberry yogurt also work with the flavors in this smoothie. —Julie Puderbaugh, Berwick, Pennsylvania
Ingredients
2 tablespoons orange juice
2 tablespoons cherry juice blend
1 cup fresh strawberries, hulled
1 cup seedless red grapes
3/4 cup raspberry yogurt
1/2 cup fresh or frozen blueberries
Red grapes and fresh strawberries, optional
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Directions
In a blender, combine all ingredients; cover and process for 20-30 seconds or until blended. Pour into chilled glasses; garnish with grapes and strawberries if desired. Serve immediately.
Nutrition Facts 3/4 cup: 137 calories, 1g fat (1g saturated fat), 3mg cholesterol, 35mg sodium, 30g carbohydrate (27g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk.
This colorful fruit salad with poppy seed dressing pairs well with any morning entree and takes just 10 minutes to assemble. The subtle honey sauce in this salad steals the show. —Dorothy Dinnean, Harrison, AR
Ingredients
2 medium firm bananas, chopped
2 cups fresh blueberries
2 cups fresh raspberries
2 cups sliced fresh strawberries
5 tablespoons honey
1 teaspoon lemon juice
3/4 teaspoon poppy seeds
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Directions
In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.
Tips for Fruit Salad with Poppy Seed Dressing How do you keep fruit salad from getting soggy? Fruit will naturally oxidize and release more juice over time, which can make your fruit salad soggy. But the good news is that the lemon juice in this recipe will help slow that process down. If you’re making this fruit salad ahead of time, wait to add the bananas until right before you serve it so that they’re nice and fresh. Make sure to cover any leftover fruit salad tightly and store it in the refrigerator.Does lemon juice keep fruit salad fresh? Yes, lemon juice will typically help prevent cut fruit from turning brown quickly.What are other healthy fruit salad recipes? When it comes to enjoying healthier fruit salads, look for fruit salad recipes that don’t have a lot of added sugar or cream. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts 3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 30g carbohydrate (23g sugars, 5g fiber), 1g protein.
I discovered this quiche at a diner during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results. —Amy Knight, Lake Linden, Michigan
Ingredients
Pastry for single-crust pie (9 inches)
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup shredded cheddar-Monterey Jack cheese
3/4 cup frozen asparagus stir-fry vegetable blend, thawed
1/4 cup finely chopped onion
3 large eggs
1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon seafood seasoning
SAUCE:
3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup butter, melted
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Directions
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.
In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.
Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.
Nutrition Facts 1 each: 511 calories, 38g fat (21g saturated fat), 310mg cholesterol, 754mg sodium, 24g carbohydrate (6g sugars, 0 fiber), 19g protein.
With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Ingredients
3 large zucchini, halved lengthwise and cut into 3/4-inch slices
1 each medium red, yellow and orange peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1 medium tomato, chopped
1 loaf (1 pound) unsliced crusty Italian bread
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
6 large eggs
2 cups fat-free milk
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Directions
Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.
Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.
Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts 1 piece: 349 calories, 14g fat (5g saturated fat), 154mg cholesterol, 642mg sodium, 40g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.
These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to grill this turkey burger recipe, but you could also pan-fry them. —Sherry Hulsman, Elkton, Florida
Ingredients
1 large egg, lightly beaten
2/3 cup soft whole wheat bread crumbs
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds lean ground turkey
6 whole wheat hamburger buns, split
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Directions
In a small bowl, combine the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and seasonings. Crumble turkey over mixture and mix well. Shape into six patties.
On a greased grill, cook, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.
Grilled Ground Turkey Burgers Tips Are turkey burgers better for you than ground beef burgers? Lean ground turkey is slightly lower in calories and saturated fat than lean ground beef, but is also slightly lower in protein. To drop even more calories and fat, consider using all-breast ground turkey meat.Do turkey burgers cook faster than beef burgers? Ground turkey meat is lower in fat than ground beef and because of this you have to keep your eyes on them while cooking! Overcooked turkey burgers will be dry and flavorless. Pull the burgers as soon as a thermometer reads 165° and juices run clear.How do you keep turkey burgers from falling apart? The secret to a well-grilled burger that won't fall apart while cooking is a great binder in the patty mixture. The egg and the bread crumbs in this recipe will help bind the ground turkey and the mix-ins together so the patty will stay together much more easily. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant Nutrition Facts 1 each: 293 calories, 11g fat (3g saturated fat), 110mg cholesterol, 561mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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 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.
With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. —Leticia Lewis, Kennewick, Washington
Ingredients
1/2 cup chopped onion
1/2 cup diced celery
1 garlic clove, minced
1 tablespoon butter
1/2 cup salsa
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
2 cups shredded cooked chicken
6 hamburger buns, split and toasted
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Directions
In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper.
Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.
Nutrition Facts 1 sandwich: 284 calories, 8g fat (3g saturated fat), 47mg cholesterol, 770mg sodium, 35g carbohydrate (12g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania
Ingredients
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces
FRUIT SAUCE:
1 cup cold whole milk
3/4 cup vanilla Greek Yogurt with Honey
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
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Directions
In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.
Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.
This gelatin is enjoyed by everyone because you just can't go wrong with fresh berries. —Nicole Nemeth, Komoka, Ontario
Ingredients
1-1/2 cups boiling white wine or white grape juice
2 packages (3 ounces each) lemon gelatin
2 cups club soda, chilled
1 cup sliced fresh strawberries
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1/2 cup green grapes, halved
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Directions
In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours. Unmold onto a serving platter.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts 1 slice: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 52mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 2g protein.
I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. —Kelly Williams, Forked River, New Jersey
Little Mermaid
Ingredients
1 bone-in beef rib roast (4 to 5 pounds)
1/4 cup kosher salt
2 tablespoons garlic powder
2 tablespoons dried rosemary, crushed
2 tablespoons wasabi powder
2 tablespoons butter, softened
1 teaspoon herbes de Provence
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Directions
Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast.
Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Tips for Cooking Large Cuts of Meat Test Kitchen TipsBe sure to choose bone-in beef; the bones help control the meat’s temperature as it cooks. Look through our How to Cook Prime Rib guide for more insight.
Nutrition Facts 5 ounces cooked beef: 311 calories, 18g fat (8g saturated fat), 8mg cholesterol, 1624mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 31g protein.
This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. —Kimberly Kneisly, Englewood, Ohio
Ingredients
2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups whole milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups 4% cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained
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Directions
In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside.
In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts 1 piece: 277 calories, 9g fat (5g saturated fat), 22mg cholesterol, 415mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.
Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
Ingredients
2 pounds fresh asparagus, trimmed
1/4 cup butter, melted
2 to 4 green onions, chopped
1/2 teaspoon salt
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Directions
Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt.
Roast until crisp-tender, 10-15 minutes.
Test Kitchen TipsThinly sliced green onions are an economical substitute for fresh chives from the herb section. For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, peas, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes shine. Fall’s finest? Butternut squash, Brussels sprouts and carrots, to name a few. Make these asparagus recipes for dinner tonight.
Nutrition Facts 1 serving: 87 calories, 8g fat (5g saturated fat), 20mg cholesterol, 266mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.
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