Mango Orange Smoothie

Mango Orange Strawberry Smoothie is packed with vitamin C. Vitamin C is good for our mucus membranes and fighting cold and flu. Mango and Orange are bright, complementary flavors that make this smoothie a family favorite.

3 fresh oranges, squeezed
1 cup frozen or fresh mangoes (seeded and peeled)
1 cup frozen strawberrries
1 banana

1. Combine all ingredients in blender and puree.

Serves 4

Broiled Tomatoes and Fried Eggs

Eggs and vegetables are the new powerhouse combos to weight loss explains a new study on the subject. I love this recipe because it is satisfying, tasty, and quick. When there seems to be nothing in the house to make, the one thing that is usually on hand is eggs and a vegetable of some sort.

2 Tbls. olive oil (divided)
2 tsps. butter
2 eggs
1 beef steak tomato, cut into 1/4 inch slices
1 Tbls. freshly grated Parmesan cheese
salt and pepper to taste

1. In a small skillet, heat 2 tsps. olive oil and 2 tsps. butter over medium heat.
2. Add eggs and cook until golden brown on edges and whites are fully cooked, turning once, about 2 minutes each side.
3. Place tomato slices on small cookie sheet and drizzle with 1 Tbls. olive oil.
4. Broil tomatoes on high heat and top rack for 3 minutes.
5. To serve, divide tomato slices among 2 plates, top with 1 egg and 1/2 tablespoon Parmesan cheese, and salt and pepper. 

Serves 2

Pancakes

2 eggs
1 1/2 cups flour
1 1/2 cups milk
2 Tbls. sugar
1 Tbls. baking powder
1 tsp. vanilla extract
1 tsp. salt

1. In bowl, combine eggs, milk, and vanilla.
2. In separate bowl, combine flour, sugar, baking powder, and salt.
3. Add wet ingredients to dry ingredients.
4. Pour 1/4 cup batter onto greased, hot griddle and cook until golden brown, turning once.
5. Serve with favorite toppings. 


What could be better than flapjacks on a Saturday morning with REAL maple syrup? I could wax poetic writing about these excellent griddle cakes, but suffice it to say, pancakes from scratch are the BEST!

German Pancakes

12 eggs

2 cups flour

2 cups milk

1 teaspoon salt

1/2 cup butter

Heat oven to 400 degrees. Place butter in 9 X 13 baking dish and place in heated oven to melt. In medium bowl, beat eggs, flour, milk and salt until smooth. Pour into baking dish with melted butter and bake for 20 minutes. The pancake will get puffy.

Sprinkle with powdered sugar and serve with sliced strawberries and bananas.

This is wonderful for brunch.

Egg and Bacon Brunch

8 eggs

3 cups Monterey Jack Cheese

6 pieces bacon, cooked crisp and crumbled

2 cups half and half

4 oz. cream cheese, softened

1/2 cup celery, finely chopped

2 pieces green onion, finely chopped

1 tablespoon cornstarch

1/2 teaspoon salt 

Fresh salsa for garnishing

1. Whisk together eggs, half and half, cream cheese, corn starch, salt, and sugar. 

2. Stir in cheese, green onion, and celery. 

2. Line 6 (8 oz.) ramekins with bacon then pour egg mixture divided evenly among ramekins. 

3. Bake at 450 degrees for 10 minutes. 

4. Reduce heat to 300 degrees and cook for 20 to 25 minutes or until toothpick comes out clean.

5. Serve with fresh salsa.

This is savory goodness. 

Granola

4 cups old fashioned rolled oats

1/2 cup honey

1/2 cup brown sugar

1/4 cup flax seeds

1/2 cup raw sunflower seeds

1/2 cup walnuts, crushed

1/2 cup slivered almonds

1/2 cup coconut flakes

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 cup dried cranberries

1. In large bowl, combine all ingredients except dried cranberries.  

2. Stir to mix. 

3. Pour mixture onto a large cookie sheet.

4. Bake at 325 degrees for 15 minutes. 

5. Let granola cool on pan then stir in dried cranberries. 

6. Store in air tight container in refrigerator. 

This is one of my favorite breakfast foods. I love it simply with cold milk. It is also nice over yogurt. 

Crepes

3 eggs

1 1/2 cups milk

1 cup flour

1 tablespoon butter, melted

1/2 tsp. salt

1. Combine all ingredients in blender. 

2. Using a 1/2 cup of batter, spread on a hot griddle.

3. Cook until golden on each side.

4. Technically, you only cook a crepe on one side, but I like to give it a quick flip before I plate the crepe. 

Crepes are incredibly versatile. They taste great filled with simple ingredients whether they be sweet or savory.