Dayrecipe Food Community

This is a great breakfast smoothie. It’s full of flavor and is refreshing and energizing.

It’s just perfect for those rushed mornings. Who says breakfast on the run, can’t taste good.

Get your fruits for the day, with this tasty orange, apricot, pineapple and banana treat. You will feel like the sun burst inside of you.

Serves 4 – 6

INGREDIENTS:

• 1 ¼ cup fresh sweet pineapple chunks
• 1 orange, peeled, quartered, white membrane & seeds removed
• 3 fresh ripe apricots, not peeled, quartered and pit removed
• 1 large banana, peeled, coarsely chopped
• ½ cup pineapple juice
• 1 ½ cup frozen apricot yogurt
• 4 – 6 tbsp honey
• 12 ice cubes
• 4 – 6 Lime slices garnish (optional)
• Whipped Cream garnish (optional)
• 8 – 12 Pineapple Chunks garnish (optional)
• Fresh Mint Sprigs garnish (optional)

DIRECTIONS:

1. Put pineapple chunks, orange quarters, apricot quarters, banana chunks, frozen apricot yogurt, honey, and ice cubes in a blender and combine until silky, smooth and creamy.
2. Pour into glasses and garnish, add straws and call everyone for breakfast.

This is a not too sweet loaf/cake that is always welcome in my house. It’s made with pancake mix, how simple is that! The light orange flavor really compliments the blueberries and it’s the texture contrast that you get from the squishing berries and crunch of the walnuts is marvelous. This is a great breakfast loaf served while still warm from the oven or enjoy a slice with your afternoon coffee. It will very easily double to make two loaves, same amount of time spent to have an extra to freeze or give away.

SERVES: 8

INGREDIENTS:

• 1/2 cup Splenda or sugar
• 1/3 cup orange juice
• 1/2 teaspoon orange extract
• 1 1/2 cups pancake mix (complete)
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 cup walnut’s (finely chopped)
• 1 egg or 1/4 cup egg white
• 1/2 cup blueberries (fresh or frozen will work fine)

DIRECTIONS:

1. Preheat oven to Bake in 350° F
2. Mix the pancake mix, baking soda and nutmeg together in a bowl.
3. Chop the walnuts and stir into the dry mix.
4. Mix the orange juice and egg making sure that the egg is well incorporated with the juice then add the extract.
5. Add the orange, egg mix to the dry ingredients and stir it in until the dry ingredients are well moistened.
6. Bake for 40-45 minutes or until an inserted toothpick comes out clean.

“Whenever I visit my family in the Chicago area, my sister and I make a point of having lunch at Fresh Starts Restaurant in Flossmoor,” says Carol De Biase-Ruffe of Arvada, Colorado. “They serve delicious, healthful food — and we’re never disappointed. The last time we went there, I ordered a fish entrée topped with tomato salsa.”

The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy.

Makes 6 servings.

INGREDIENTS

• for salsa
• 8plum tomatoes, seeded, diced (about 2 2/3 cups)
• 1red onion, diced (about1 cup) 1bunch fresh cilantro, chopped (about 1/2 cup)
• 1/4cup fresh lime juice
• 2tablespoons olive oil
• 2teaspoons minced canned chipotle chilies*
• 1/2teaspoon ground cuminfor fish
• 3tablespoons olive oil
• 66-ounce orange roughy fillets (each about 3/4 inch thick)
• 1/2cup all purpose flour1pound haricots verts or other slender green beans, trimmed
• fresh lemon juice
• additional olive oil

DIRECTIONS For salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)

For fish: Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.

Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil.
Divide haricots verts equally among plates. Top with fish fillet and salsa.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Active time: 10 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 1/3cup sweet orange marmalade
• 1tablespoon hot mustard
• 2teaspoons soy sauce
• 2teaspoons fresh lemon juice
• 3 1/2lb chicken pieces (with skin and bones)
• 1teaspoon salt
• 1/2teaspoon black pepper

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.

Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.

Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.

Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

Here is a recipe for making delicious scones with the flavors of orange and lemon. These are perfect any time at all. They have a very mild citrus flavor and are some of the tenderest scones you’ll ever have. They also have minimal fat and very little sugar Now I ask you, how heavenly can lovin’ from the oven be?

MAKES: 8
INGREDIENTS:

• 2 cups all-purpose flour
• 1/3 cup Splenda sugar substitute (or sugar if you prefer)
• 1 teaspoons sugar, for topping
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons Healthy Balance Margarine (or butter if you prefer)
• 6 oz’s lemon flavored fat free yogurt
• 1/4 cup orange juice
• 1/2 teaspoon lemon extract
• 1/2 teaspoon orange extract
• 2 teaspoons grated orange peel (I used 1 teaspoon dried blood orange peel)
• The white of 1 egg, whipped with a fork till frothy

DIRECTIONS:

1. In a bowl, combine the flour, 1/3 cup Splenda, baking powder, baking soda and salt.
2. Cut in margarine until crumbly.
3. In another bowl, whisk the yogurt, extracts, orange juice and peel until well mixed and smooth.
4. Stir into dry ingredients just until moistened (add extra yogurt by teaspoons if needed).
5. Turn onto a floured surface; knead lightly 10 times.
6. Transfer dough to a greased baking sheet. Pat into an 8-in. circle.
7. Cut into eight wedges, but do not separate.
8. Brush with the egg white and sprinkle with remaining sugar.
9. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.