Tuesdays: Breakfast, Lunch, Dinner were running two days early so people can buy and plan better
- Katherine Victoria Vananderland
- Aug 15, 2021
- 10 min read
Updated: Aug 16, 2021
For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah
Ingredients
1 can (20 ounces) unsweetened pineapple chunks, drained
1 pound fresh strawberries, quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 medium navel oranges, peeled and sectioned
2 medium kiwifruit, peeled, halved and sliced
DRESSING:
2 to 4 tablespoons honey
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 teaspoons poppy seeds
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Directions
Place all fruit in a large bowl. In a small bowl, whisk dressing ingredients. Drizzle over fruit; toss gently to combine.
Nutrition Facts 2/3 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 29g carbohydrate (21g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 fruit.
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Ingredients
3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted
DRESSING:
1/2 cup olive oil
1 teaspoon grated tangerine or orange zest
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
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Directions
Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.
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 cup salad with 4 teaspoons dressing: 321 calories, 23g fat (3g saturated fat), 0 cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 8g fiber), 3g protein.
Pumpkin Spice Latte Rolls
I get instant cravings for pumpkin spice when the fall weather creeps in. These pumpkin spice cinnamon rolls incorporate one of my favorite coffee drinks with one of my favorite pastries. I make them all the time. —Courtney Stultz, Weir, Kansas
Ingredients
1 tube (8 ounces) refrigerated crescent rolls
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tablespoon instant coffee granules
2 teaspoons pumpkin pie spice
1 cup confectioners' sugar
2 to 3 tablespoons brewed coffee
1-1/2 teaspoons instant coffee granules
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Directions
Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes.
Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.
Nutrition Facts 1 roll: 135 calories, 3g fat (0 saturated fat), 0 cholesterol, 145mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 2g protein.
My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas
Ingredients
1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese
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Directions
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts 2 each: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.
10:00 A.M. Snack
White Chocolate Cereal Bars
A friend shared with me this fresh take on traditional crispy treats. My husband loves them, and I feel so efficient with their quick prep time. —Anne Powers, Munford, Alabama
Ingredients
4 cups miniature marshmallows
8 ounces white baking chips (about 1-1/3 cups)
1/4 cup butter, cubed
6 cups crisp rice cereal
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Directions
In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat.
Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.
Test Kitchen tipTo make White Chocolate Cereal Eggs, pack the cereal mixture into egg molds or clean 2-piece plastic Easter eggs to form an egg shape. If desired, decorate with sprinkles.
Nutrition Facts 1 bar: 79 calories, 3g fat (2g saturated fat), 3mg cholesterol, 58mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.
Snack if you don't want puppy chow or Rice Krispie Snack treat
Your favorite s’more flavors come together in this tasty peanut butter sandwich—no campfire required. —James Schend, Taste of Home Deputy Editor
Ingredients
1 tablespoon creamy peanut butter
1 slice crusty white bread
1 tablespoon milk chocolate chips
2 tablespoons miniature marshmallows
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Directions
Spread peanut butter over bread. Place on a baking sheet; top with chocolate chips and marshmallows. Broil 4-5 in. from heat until lightly browned, 30-60 seconds.
Nutrition Facts 1 open-faced sandwich: 249 calories, 12g fat (4g saturated fat), 2mg cholesterol, 224mg sodium, 29g carbohydrate (12g sugars, 2g fiber), 7g protein.
3:00 A.M. Snack
This easy puppy chow recipe uses a whole package of cereal, so there’s less messy measuring. And it makes enough to feed a hungry crowd. —Taste of Home Test Kitchen
Ingredients
1 box (12 ounces) Corn Chex
2 cups semisweet chocolate chips
3/4 cup creamy peanut butter
1/3 cup butter, cubed
3 cups confectioners' sugar
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Directions
Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat
In batches, place confectioners' sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.
Nutrition Facts 1/2 cup: 229 calories, 10g fat (5g saturated fat), 6mg cholesterol, 146mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 3g protein.
Getting kids to eat their veggies, fruit and protein is as easy as ABC—that’s apples, bananas and cheese. This is a slightly sweet salad that appeals to kids’ taste buds while still delivering lots of healthy benefits. —Christine Maddux, Council Bluffs, Iowa
Ingredients
1 package (12 ounces) broccoli coleslaw mix
1 package (8 ounces) ready-to-serve salad greens
1/2 cup Greek Yogurt w/ Honey
1 tablespoon sugar
2 teaspoons olive oil
8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes
1 medium apple, chopped
1 cup seedless red grapes, halved
1/4 cup raisins
1 medium banana, sliced
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Directions
In a large bowl, combine coleslaw mix and salad greens. Whisk together mayonnaise, sugar and oil; stir in cheese, apple, grapes and raisins. Pour over salad; toss to coat. Top with banana slices.
Nutrition Facts 1 cup: 143 calories, 10g fat (4g saturated fat), 14mg cholesterol, 135mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 4g protein.
I first made these slow-cooker chicken Caesar wraps for our daughter, who loves Caesar salads, then later for our extended family on vacation. It’s such an easy meal—perfect for days when you’d rather be outside than inside cooking all day. —Christine Hadden, Whitman, Massachusetts
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
2 cups chicken broth
3/4 cup creamy Caesar salad dressing
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon pepper
6 flour tortillas (8 inches)
2 cups shredded lettuce
Optional: Salad croutons, cooked crumbled bacon and additional shredded Parmesan cheese
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Directions
Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker.
Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.
Nutrition Facts 1 wrap: 472 calories, 25g fat (5g saturated fat), 79mg cholesterol, 795mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 31g protein.
I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. —Crystal Sheckles-Gibson, Beespring, Kentucky
Ingredients
1/4 cup all-purpose flour
3/4 teaspoon seasoned salt
1-1/4 cups crushed cornflakes
1/3 cup butter, melted
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
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Directions
Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes.
Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.
Nutrition Facts 3 ounces cooked chicken: 283 calories, 12g fat (7g saturated fat), 87mg cholesterol, 438mg sodium, 18g carbohydrate (2g sugars, 0 fiber), 25g 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.
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado
Ingredients
4 flour tortillas (8 inches), warmed
1-1/2 cups shredded Mexican cheese blend
1/2 cup salsa
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Directions
Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over.
Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts 1 serving: 223 calories, 11g fat (5g saturated fat), 25mg cholesterol, 406mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 9g protein.
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia
Ingredients
16 Oreo cookies, broken into chunks, divided
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2-2/3 cups white baking chips
1 teaspoon vanilla extract
Crushed peppermint candies, optional
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Directions
Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
Nutrition Facts 1 piece: 133 calories, 7g fat (4g saturated fat), 8mg cholesterol, 64mg sodium, 17g carbohydrate (8g sugars, 0 fiber), 2g protein.
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pint grape tomatoes
16 pitted Greek or ripe olives, sliced
3 tablespoons capers, drained
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Directions
Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers.
Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.
Nutrition Facts 1 serving: 336 calories, 18g fat (3g saturated fat), 94mg cholesterol, 631mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.
Italian Chicken Chardonnay
One day I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow-cooker meal, and it was ready and waiting when we got home. It's perfect for an everyday meal but nice enough for company, too. —Judy Armstrong, Prairieville, Louisiana
Ingredients
Italian Seasoning
3 pounds bone-in chicken breast halves, skin removed
1/2 pound baby portobello mushrooms, quartered
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1-1/2 cups chardonnay
1 can (6 ounces) tomato paste
3 garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/4 cup minced fresh parsley
Hot cooked pasta
Grated Romano cheese
Provolone Cheese optional
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Directions
Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.
Nutrition Facts 1 serving: 282 calories, 5g fat (2g saturated fat), 103mg cholesterol, 550mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 43g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California
Ingredients
2/3 cup extra virgin olive oil
1/2 cup julienned fresh basil
1/3 cup white balsamic vinegar
1/4 cup julienned fresh mint leaves
2 garlic cloves, minced
1 teaspoon sugar
2 cups cherry tomatoes
8 cups fresh arugula
1 carton (8 ounces) fresh mozzarella cheese pearls, drained
2 medium peaches, sliced
2 cups fresh blueberries
6 ounces thinly sliced prosciutto, julienned
Additional mint leaves
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Directions
In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.
In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.
Test Kitchen tipsWhite balsamic vinegar keeps the colors bright in this sweet-salty salad.
Nutrition Facts 1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Ingredients
1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium sweet red or green pepper, julienned
2 plum tomatoes, halved lengthwise and sliced
1 bunch green onions, sliced
4 ounces Monterey Jack cheese, julienned
4 ounces part-skim mozzarella cheese, julienned
4 ounces brick or provolone cheese, julienned
4 ounces thinly sliced hard salami, julienned
3 ounces thinly sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 to 2 tablespoons minced chives
BASIL VINAIGRETTE:
2/3 cup olive oil
1/3 cup red wine vinegar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 garlic clove, minced
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Directions
Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.
Test Kitchen TipsTo keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S. Check out 25 pasta salad recipes Grandma used to make.
Nutrition Facts 1 cup: 306 calories, 19g fat (5g saturated fat), 25mg cholesterol, 426mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 12g protein.
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