Wednesday: Menu for Breakfast, Lunch, and Dinner.

Creamy Strawberry Crepes

15 Dairy Free Smoothies to Try – A Couple Cooks

Smoothie Recipes | Taste of Home

41 Fun Indoor Games for Kids to Play at Home | Prodigy Education (prodigygame.com)

Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut

Ingredients

• 4 large eggs

• 1 cup 2% milk

• 1 cup water

• 2 tablespoons butter, melted

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• filling:

• 1 package (8 ounces) cream cheese, softened

• 1-1/4 cups confectioners' sugar

• 1 tablespoon lemon juice

• 1 teaspoon grated lemon zest

• 1/2 teaspoon vanilla extract

• 4 cups fresh strawberries, sliced, divided

• 1 cup heavy whipping cream, whipped

Buy IngredientsPowered by Chicory Directions

1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

2. 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 over 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.

3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.

Recommended

Chocolate Crepes with Raspberry Sauce

Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah

Ingredients

• 1 cup fat-free milk

• 1/2 cup fat-free evaporated milk

• 2 large egg whites, room temperature

• 1 large egg, room temperature

• 1 cup all-purpose flour

• 1/4 cup plus 1/3 cup sugar, divided

• 1/4 cup baking cocoa

• 1/2 teaspoon salt

• 4-1/2 teaspoons cornstarch

• 1 cup water

• 4-1/2 cups fresh or frozen raspberries, thawed, divided

• Optional: Whipped cream and confectioners' sugar

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Directions

1. In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.

2. In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.

3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.

4. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over 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.

5. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.

Sweet Potato and Egg Skillet

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast…and it worked! —Jeanne Larson, Mission Viejo, California

Total Time Prep/Total Time: 25 min. Makes 4 servings

Ingredients

• 2 tablespoons butter

• 2 medium sweet potatoes, peeled and shredded (about 4 cups)

• 1 garlic clove, minced

• 1/2 teaspoon salt, divided

• 1/8 teaspoon dried thyme

• 2 cups fresh baby spinach

• 4 large eggs

• 1/8 teaspoon coarsely ground pepper

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Directions

1. In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.

2. With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

TEST KITCHEN TIPSIf you like your eggs sunny-side up, leave the pan uncovered while they cook. Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg. Health tip:With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A.

Nutrition Facts 1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

TASTE OF HOME

Apple Pie Steel-Cut Oatmeal

I absolutely love this slow cooker oatmeal. The steel cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas

Ingredients

• 6 cups water

• 1-1/2 cups steel-cut oats

• 1-1/2 cups unsweetened applesauce

• 1/4 cup maple syrup

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 large apple, chopped

• Optional: Sliced apples, toasted pecans and additional maple syrup

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Directions

1. In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.

TEST KITCHEN TIPSKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.

Buttermilk Pumpkin Waffles

15 reviews Test Kitchen Approved

Total Time Prep: 20 min. Cook: 5 min./batch Makes 12 waffles

My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland

Ingredients

• 3/4 cup all-purpose flour

• 1/2 cup whole wheat flour

• 2 tablespoons brown sugar

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon ground cloves

• 2 large eggs, room temperature

• 1-1/4 cups buttermilk

• 1/2 cup fresh or canned pumpkin

• 2 tablespoons butter, melted

• Optional: Butter and maple syrup

Buy IngredientsPowered by Chicory Directions

1. In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.

2. Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

buttermilk To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk. Nutrition Facts 2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

Spinach-Mushroom Scrambled Eggs

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Ingredients

• 2 large eggs

• 2 large egg whites

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon butter

• 1/2 cup thinly sliced fresh mushrooms

• 1/2 cup fresh baby spinach, chopped

• 2 tablespoons shredded provolone cheese

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Directions

1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

2. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.

TASTE OF HOME

Fruit-Filled Puff Pancake

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon

Ingredients

• 3 large eggs

• 1/2 cup 2% milk

• 1/3 cup all-purpose flour

• 1/4 teaspoon salt

• 3 tablespoons sugar, divided

• 1 tablespoon butter

• 1-1/2 cups fresh or frozen blueberries, thawed

• 1 medium ripe banana, sliced

• 1/4 teaspoon ground cinnamon

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Directions

1. Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted.

2. Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown.

3. Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.

Nutrition Facts 1 slice: 232 calories, 8g fat (4g saturated fat), 171mg cholesterol, 240mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fruit, 1/2 fat.

Coconut French Toast

8 reviews Test Kitchen Approved

Total Time Prep/Total Time: 15 min. Makes 7 servings

This coconut French toast is coated with coconut flakes for a special breakfast treat. —Charlotte Baillargeon, Hinsdale, Massachusetts

Total Time Prep/Total Time: 15 min. Makes 7 servings

Ingredients

• 12 large eggs

• 1-1/4 cups milk

• 2 teaspoons sugar

• 1 teaspoon ground cinnamon

• 14 slices day-old bread

• 1 package (7 ounces) sweetened shredded coconut

• Maple syrup, optional

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Directions

1. In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.

2. Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

COCONUT FRENCH TOAST TIPS Can you use coconut milk in coconut French toast? Yes. You can substitute coconut milk for the dairy milk in this recipe or use a bit of each.What goes well with coconut French toast? Serve this coconut French toast with new takes on classic breakfast sides, such as Tropical Fruit Salad, Turkey Sausage Patties or Banana Macadamia Muffins.Can I make this coconut French toast recipe on the stovetop? Yes, you can prepare this recipe on the stovetop. Soak the bread slices in the egg mixture and coat in coconut as directed. In a large skillet, heat 2 tablespoons of butter or coconut oil over medium heat. Cook the bread in batches until golden brown, roughly 3 to 4 minutes per side. Research contributed by Mark Hagen, Taste of Home Executive Editor

Nutrition Facts 2 pieces: 435 calories, 22g fat (13g saturated fat), 371mg cholesterol, 473mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 17g protein.