To the ones I love the Beloved Aikman's with the 270,036 OCS of Edina from the back yard of the FBI

"Be inspired when the load gets heavy use a life line." KA

I have three meals that should bring you happiness Lunch is a series of salads because you like to keep healthy.

Blueberry French Toast

A local blueberry grower shared this good breakfast idea with me—it’s the best I’ve ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

Ingredients

• 12 slices day-old white bread, crusts removed

• 2 packages (8 ounces each) cream cheese

• 1 cup fresh or frozen blueberries

• 12 large eggs, lightly beaten

• 2 cups 2% milk

• 1/3 cup maple syrup or honey

• SAUCE:

• 1 cup sugar

• 1 cup water

• 2 tablespoons cornstarch

• 1 cup fresh or frozen blueberries

• 1 tablespoon butter

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Directions

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

• Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.

• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.

• Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts 1 serving: 621 calories, 31g fat (15g saturated fat), 350mg cholesterol, 569mg sodium, 68g carbohydrate (44g sugars, 2g fiber), 19g protein.

Amish Breakfast Casserole

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana

Ingredients

• 1 pound sliced bacon, diced

• 1 medium sweet onion, chopped

• 6 large eggs, lightly beaten

• 4 cups frozen shredded hash brown potatoes, thawed

• 2 cups shredded cheddar cheese

• 1-1/2 cups vanilla Greek Yogurt with Honey

• 1-1/4 cups shredded Swiss cheese

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Directions

• Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

• Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Test Kitchen tipsCreate a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried. Cottage cheese is surprisingly versatile and almost disappears into this dish when baked. Assemble a day in advance, and bake just before serving.

Nutrition Facts 1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.

Frittata Florentine

My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California

Ingredients

• 6 large egg whites

• 3 large eggs

• 1/2 teaspoon dried oregano

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1/4 cup finely chopped sweet red pepper

• 2 turkey bacon strips, chopped

• 1 cup fresh baby spinach

• 3 tablespoons thinly sliced fresh basil leaves

• 1/2 cup shredded part-skim mozzarella cheese

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• Preheat broiler. In a small bowl, whisk the first 6 ingredients.

• In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender. Reduce heat to medium-low; top with spinach.

• Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese.

• Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Test Kitchen TipWant to make this recipe super healthy? Substitute 6 egg whites for the 3 whole eggs listed in the ingredients. You'll be using a total of 12 egg whites to complete the recipe. Nutrition Facts 1 slice: 176 calories, 11g fat (4g saturated fat), 174mg cholesterol, 451mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 fat

Tiramisu Crepes

Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. —Karen S. Shelton, Collierville, Tennessee

Ingredients

• 4 large eggs

• 3/4 cup 2% milk

• 1/4 cup club soda

• 3 tablespoons butter, melted

• 4 tablespoons strong brewed coffee

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 3 tablespoons sugar

• 2 tablespoons baking cocoa

• 1/4 teaspoon salt

• FILLING:

• 1 carton (8 ounces) mascarpone cheese

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• 1/4 cup coffee liqueur or strong brewed coffee

• 2 teaspoons vanilla extract

• Optional: Chocolate syrup and whipped cream

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Directions

• In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

• 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 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.

• For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

Nutrition Facts 2 crepes: 413 calories, 24g fat (13g saturated fat), 136mg cholesterol, 209mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 8g protein.

Shrimp Scampi Spinach Salad

My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas

Ingredients

• 2 tablespoons butter

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

• 3 garlic cloves, minced

• 2 tablespoons chopped fresh parsley

• 6 ounces fresh baby spinach (about 8 cups)

• 1 cup cherry tomatoes, halved

• Lemon halves

• 1/8 teaspoon salt

• 1/8 teaspoon coarsely ground pepper

• 1/4 cup sliced almonds, toasted

• Shredded Parmesan cheese, optional

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• In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.

• To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.

Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 serving: 201 calories, 10g fat (4g saturated fat), 153mg cholesterol, 291mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Almond-Apricot Chicken Salad

Ingredients

• 1 package (8 ounces) spiral pasta

• 1 package (6 ounces) dried apricots, thinly sliced

• 3 cups coarsely chopped fresh broccoli

• 2-1/2 cups diced cooked chicken

• 1/2 cup chopped green onions

• 1/2 cup chopped celery

• 1 cup sour cream

• 3/4 cup mayonnaise

• 1 tablespoon lemon juice

• 2 teaspoons grated lemon zest

• 2 teaspoons Dijon mustard

• 1-1/2 teaspoons salt

• 3/4 teaspoon dried savory

• 1/2 teaspoon pepper

• 3/4 cup sliced almonds, toasted

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Directions

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery.

• In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

Nutrition Facts 1 serving: 411 calories, 24g fat (6g saturated fat), 52mg cholesterol, 524mg sodium, 31g carbohydrate (10g sugars, 4g fiber), 17g protein.

Almond Chicken Pasta Bake

Ingredients

• 4-1/2 cups uncooked bow tie pasta

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

• 1/4 cup chopped onion

• 1/4 cup butter, cubed

• 1/2 cup all-purpose flour

• 1/2 teaspoon ground nutmeg

• 2 cups heavy whipping cream

• 1 cup chicken broth

• 3 cups frozen chopped broccoli, thawed

• 2-1/2 cups cubed cooked chicken

• 1 can (14-1/2 ounces) diced tomatoes, drained

• 8 cooked bacon strips, crumbled

• 1/2 cup grated Parmesan cheese, divided

• 3 tablespoons sherry or additional chicken broth

• 1/2 cup sliced almonds, toasted

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Directions

• Cook pasta according to package directions.

• Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

• Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese.

• Bake, uncovered, at 350° for 20-25 minutes or until heated through.

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Nutrition Facts 1 cup: 409 calories, 26g fat (14g saturated fat), 98mg cholesterol, 445mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 18g protein.

Chicken Fajita Salad

This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! —Lois Proudfit, Eugene, Oregon

Ingredients

• 4 tablespoons canola oil, divided

• 1/2 cup lime juice

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 pound boneless skinless chicken breasts, cut into thin strips

• 1 medium onion, cut into thin wedges

• 1 medium sweet red pepper, cut into thin strips

• 2 cans (4 ounces each) chopped green chiles

• 1 cup unblanched almonds, toasted

• 3 cups shredded lettuce

• 3 medium tomatoes, cut into wedges

• 1 medium ripe avocado, peeled and sliced

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Directions

• In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.

• In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.

• Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

Nutrition Facts 1-1/2 cups: 372 calories, 26g fat (3g saturated fat), 42mg cholesterol, 203mg sodium, 16g carbohydrate (5g sugars, 6g fiber), 22g protein.

Boy they sure tried to dim my sparkle today; I fought back!

Herbed Artichoke Cheese Tortellini

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona

Ingredients

• 2 cans (14-1/2 ounces each) Italian diced tomatoes

• 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts

• 1/2 cup olive oil

• 2 medium onions, chopped

• 1/2 cup minced fresh parsley

• 2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil

• 1/2 teaspoon dried oregano

• 2 garlic cloves, minced

• 2 packages (9 ounces each) refrigerated cheese tortellini

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1/2 teaspoon salt

• 1/4 cup shredded Parmesan cheese

• Italian Olives Optional

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• Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes.

• In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions.

• Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Nutrition Facts 1-1/4 cups: 474 calories, 28g fat (7g saturated fat), 29mg cholesterol, 975mg sodium, 45g carbohydrate (12g sugars, 3g fiber), 11g protein.

Rosemary Garlic Shrimp

Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. —Taste of Home Test Kitchen

Ingredients

• 1-1/4 cups chicken or vegetable broth

• 3 tablespoons chopped ripe olives

• 1 small cayenne or other fresh red chili pepper, finely chopped

• 2 tablespoons lemon juice

• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

• 4 garlic cloves, minced

• 2 teaspoons Worcestershire sauce

• 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

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Directions

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half.

• Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts 1/2 cup: 110 calories, 2g fat (0 saturated fat), 139mg cholesterol, 473mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat.

Chicken Cheese Strata

The spices in this simple strata with chicken, broccoli and cheese offer an extra special taste. —Taste of Home Test Kitchen

Ingredients

• 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

• 4 tablespoons butter, divided

• 3 cups frozen broccoli florets, thawed

• 1/2 teaspoon onion salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary, crushed

• 1/4 teaspoon pepper

• 6 cups cubed French bread

• 2 large eggs

• 3/4 cup 2% milk

• 2/3 cup condensed cream of onion soup, undiluted

• 1 cup shredded Colby-Monterey Jack cheese

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Directions

• Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.

• In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.

• Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts 1 piece: 570 calories, 16g fat (8g saturated fat), 108mg cholesterol, 1282mg sodium, 77g carbohydrate (6g sugars, 4g fiber), 30g protein.

Rosemary Roasted Potatoes and Asparagus

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho

Ingredients

• 1/2 pound fingerling potatoes, cut into 1-inch pieces

• 1/4 cup olive oil, divided

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

• 2 garlic cloves, minced

• 1 pound fresh asparagus, trimmed

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

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Directions

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

• Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Nutrition Facts 1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.

Joy Melissa Pence - Original Copy Alias: Katherine Victoria VanAnderland, Original Copy Alias: Victoria Aikman -Original Copy Alias: Katherine Victoria Aikman - Original Copy Communications, B.s. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Phone: 202-909-0715 Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo Email: edinahomeschool@gmail.com

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