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Thursday: Breakfast, Lunch, and Dinner

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Sep 27, 2021
  • 8 min read

Berry Smoothie Bowl

Total Time Prep/Total Time: 5 min. Makes 2 servings


We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


Ingredients

  • 1 cup fat-free milk

  • 1 cup frozen unsweetened strawberries

  • 1/2 cup frozen unsweetened raspberries

  • 3 tablespoons sugar

  • 1 cup ice cubes

  • Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds

Buy IngredientsPowered by Chicory Directions

  1. Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.

Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.



Overnight Cherry-Almond Oatmeal

Total Time Prep: 10 min. Cook: 7 hours Makes 6 servings


Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple—just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning, enjoy a healthy, warm and satisfying dish. —Geraldine Saucier, Albuquerque, New Mexico





Ingredients

  • 4 cups vanilla almond milk

  • 1 cup steel-cut oats

  • 1 cup dried cherries

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • Additional almond milk, optional

Buy IngredientsPowered by Chicory Directions

  1. In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours.

  2. Stir before serving. If desired, serve with additional milk.

HEALTH TIP:Nutritionally, steel cut oats are about the same as rolled oats, so take your pick. Skip instant oatmeal mixes, which have a lot of added sugar. Nutrition Facts

3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.



Power Berry Smoothie Bowl

Total Time Prep/Total Time: 10 min. Makes 3 servings


While you can't taste the spinach in these smoothies, you get all its nutrients with big berry flavor. —Christine Hair, Odessa, Florida





Ingredients

  • 1/2 cup orange juice

  • 1/2 cup pomegranate juice

  • 1 container (6 ounces) mixed berry yogurt

  • 1 cup frozen unsweetened strawberries

  • 1 cup fresh baby spinach

  • 1/2 medium ripe frozen banana, sliced

  • 1/2 cup frozen unsweetened blueberries

  • 2 tablespoons ground flaxseed

  • Optional: Sliced fresh strawberries, fresh blueberries, flaxseed and granola

Buy IngredientsPowered by Chicory Directions

  1. In a blender, combine the first 8 ingredients; cover and process for 30 seconds or until smooth. Pour into chilled bowls; top as desired. Serve immediately.

Nutrition Facts 1 cup: 172 calories, 3g fat (0 saturated fat), 3mg cholesterol, 47mg sodium, 35g carbohydrate (28g sugars, 4g fiber), 5g protein.






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.




Yogurt & Honey Fruit Cups

Total Time Prep/Total Time: 10 min. Makes 6 servings


This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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

Buy IngredientsPowered by Chicory


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.



Chicken and Asparagus Crepes

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


The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan




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 Olive 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 Whole Milk

  • 6 slices Swiss cheese, halved

  • 2/3 cup shredded part-skim mozzarella cheese

Buy IngredientsPowered by Chicory 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.


Oat Breakfast Cookies

Total Time Prep: 20 min. Bake: 15 min./batch Makes 1 dozen


I used to buy name-brand breakfast cookies from the supermarket, but since I found this recipe I've enjoyed making my cookies more than buying them.—Linda Burciaga


Ingredients




  • 1 Avocado or 1 bannana

  • 1/2 cup chunky peanut butter

  • 1/2 cup honey

  • 1 teaspoon vanilla extract

  • 1/4 cup Greek Vanilla Yogurt

  • 1 cup old-fashioned oats

  • 1/2 cup whole wheat flour

  • 1/4 cup nonfat dry milk powder

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 cup dried cranberries or raisins

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Directions

  1. Preheat oven to 350°. Beat bananas, peanut butter, honey and vanilla until blended. In another bowl, combine next 6 ingredients; gradually beat into wet mixture. Stir in dried cranberries.

  2. Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness.

  3. Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.


Nutrition Facts 1 cookie: 212 calories, 6g fat (1g saturated fat), 0 cholesterol, 186mg sodium, 38g carbohydrate (25g sugars, 4g fiber), 5g protein.


Apple Pancakes

Total Time Prep/Total Time: 20 min. Makes 10 servings


My husband loves to wake up to a hearty breakfast. I lightened up a traditional pancake recipe I had in my files so we can enjoy the comforting flavor without all the fat and calories. —Fern Motzinger, Omaha, Nebraska




Ingredients

  • 2 cups reduced-fat biscuit/baking mix

  • Sugar substitute equivalent to 2 teaspoons sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 cup egg substitute

  • 1 cup fat-free milk

  • 2 teaspoons vanilla extract

  • 1 tart apple, peeled and grated

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, combine the biscuit mix, sugar substitute, baking powder, cinnamon and salt. In a small bowl, combine the egg substitute, milk and vanilla; stir into dry ingredients. Fold in apple.

  2. Pour batter by 1/4 cupfuls onto a hot skillet coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Nutrition Facts 1 each: 117 calories, 2g fat (0 saturated fat), 1mg cholesterol, 420mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.



Breakfast Banana Splits

Total Time Prep/Total Time: 10 min. Makes 2 servings


I can’t brag enough about this recipe. It’s elegant enough for a formal brunch, yet simple and nutritious. With different fruits and cereals, there are endless potential variations. Renee Lloyd, Pearl, Mississippi





Ingredients

  • 1/4 Pineapple

  • 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

Buy IngredientsPowered by Chicory Directions

  1. Cut banana crosswise in half. For each serving, split each banana in 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.


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.


Buy French toast Sticks from US Foods Farm Rich Brand I know you like them


Total Time Prep/Total Time: 20 min. Makes 4 servings


The warm aroma of cinnamon and brown sugar helps Terri McKitrick wake her family in Delafield, Wisconsin. Convenient toast sticks topped with granola, banana and whipped cream carry them through busy autumn days.





Ingredients

  • 1/4 cup heavy whipping cream

  • 3 tablespoons brown sugar

  • 2 tablespoons butter

  • 1 Cup Bing Cherry's

  • Milk or Dark pieces of chocolate

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 package (12.7 ounces) frozen French toast sticks

  • 1 medium banana, sliced

  • 1/4 cup granola without raisins

Buy IngredientsPowered by Chicory


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.



Brunch-Style Portobello Mushrooms

Total Time Prep/Total Time: 30 min. Makes 4 servings


I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! —Sylvia Waldsmith, Rockton, Illinois

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

  • 1/4 cup shredded Cheddar to top it off


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.



Pear-Blueberry Granola

Total Time Prep: 15 min. Cook: 3 hours Makes 10 servings


Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, with vanilla ice cream, the recipe also makes a delicious dessert.—Lisa Workman, Boones Mill, Virginia








Ingredients

  • 5 medium pears, peeled and thinly sliced

  • 2 cups fresh or frozen unsweetened blueberries

  • 1/2 cup packed brown sugar

  • 1/3 cup apple cider or unsweetened apple juice

  • 1 tablespoon all-purpose flour

  • 1 tablespoon lemon juice

  • 2 teaspoons ground cinnamon

  • 2 tablespoons butter

  • 3 cups granola without raisins

Buy IngredientsPowered by Chicory Directions

  1. In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.

Nutrition Facts 3/4 cup: 267 calories, 7g fat (1g saturated fat), 6mg cholesterol, 35mg sodium, 51g carbohydrate (26g sugars, 10g fiber), 7g protein.


 
 
 

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