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Send a Meal Blog

Tuesday, February 26 2019

If breakfast hasn't been your favorite meal in the past, it will be now. Introducing a delicious (and easy!) roundup of make ahead meals casserole recipes -- sunny egg stratas, fruity bread puddings, even spicy morning lasagnas -- perfect for starting your Sunday fun day.

Directions

In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.

Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.

Preheat oven to 350°F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

Make-Ahead Tip
Prepare as directed. Cover; chill for at least 4 hours or up to 24 hours. Preheat oven to 350°F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

Nutrition Facts

Per Serving:
250 calories, 13 g fat (5 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 180 mg cholesterol, 535 mg sodium, 22 g carbohydrates, 3 g fiber, 4 g sugar, 13 g protein.

Posted by: AT 02:16 am   |  Permalink   |  Email
Thursday, January 24 2019

Indulge morning guests (and picky eaters) with an-easy-to-customize cereal. Simply set out an array of toppers so everyone can create their own tasty combinations.

INGREDIENTS
6 - cups water
2 - cups steel-cut oats
1 - teaspoon salt
Toppers, such as dried cherries, cranberries, raisins, or snipped apricots; coconut; chopped nuts; brown sugar; maple syrup; and/or milk, half-and-half, or light cream


DIRECTIONS
In a 3 1/2- or 4-quart slow cooker combine the water, oats, and salt. Cover and cook on low-heat setting for 5 1/2 to 6 hours or on high-heat setting for 3 to 3 1/2 hours.


Top each serving with desired toppers. Serve warm.

BANANA-HONEY OATMEAL:
Prepare as directed in Step 1. Top each serving with sliced banana and chopped peanuts. Drizzle with honey.

BERRY MEDLEY OATMEAL:
Prepare as directed in Step 1. Top each serving with fresh raspberries and/or blueberries and chopped pistachio nuts.

TASTE-OF-THE-TROPICS OATMEAL:
Prepare as directed in Step 1. Top each serving with cubed mango and toasted coconut. Drizzle with caramel-flavor dessert sauce.

CRANBERRY-APPLE OATMEAL:
Prepare as directed in Step 1, except stir 1/2 cup apple butter and 1/4 cup dried cranberries into oat mixture before cooking. Top each serving with vanilla yogurt and cinnamon-sugar.

APRICOT CRUNCH OATMEAL:
Prepare as directed in Step 1. Top each serving with purchased trail mix and snipped dried apricots or mixed dried fruit.

BLACKBERRY-WALNUT OATMEAL:
Prepare as directed in Step 1. Top each serving with fresh blackberries, graham cracker crumbs, and toasted broken walnuts.

CHOCOLATE-ALMOND OATMEAL:
Prepare as directed in Step 1. Stir about 1/2 cup presweetened cocoa powder into cooked oatmeal. Top each serving with semisweet chocolate pieces and toasted sliced almonds.

PB&J OATMEAL:
Prepare as directed in Step 1. Stir about 1/2 cup creamy peanut butter into cooked oatmeal. Top each serving with strawberry jam and granola.

CINNAMON-RAISIN CRUNCH OATMEAL:
Prepare as directed in Step 1. Toast and butter 4 slices cinnamon-raisin bread; cut into 1/2-inch cubes. Top each serving of oatmeal with brown sugar and toasted bread cubes.

BACON-BERRY OATMEAL:
Prepare as directed in Step 1. Slice fresh strawberries and sprinkle with sugar. Top each serving of oatmeal with sweetened strawberries and crumbled, crisp-cooked bacon.

NUTRITION FACTS (Slow Cooker Steel Cut Oatmeal)
Per serving: 124 kcal , 2 g fat 263 mg sodium , 24 g carb. , 4 g fiber , 5 g pro.

Posted by: AT 03:23 pm   |  Permalink   |  Email
Thursday, July 12 2018

For a sweet breakfast or a fruit dessert, top roasted pears with Greek yogurt, granola, and toasted almonds.

INGREDIENTS
4 - large ripe, yet firm, Bosc or red Anjou pears
1 - tablespoon lemon juice
1 - tablespoon butter, softened
2 - tablespoons packed brown sugar
1/4 - teaspoon salt
2 - teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4 - cup orange juice
1 - teaspoon vanilla
1 - cup plain Greek yogurt
2 - tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4 - cup granola
2 - tablespoons sliced almonds, toasted


DIRECTIONS
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.


Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.


Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).


Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.


To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.


NUTRITION FACTS (Roasted Breakfast Pears)
Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 199 mg sodium , 55 g carb. , 8 g fiber , 38 g sugar , 9 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 07 2018

INGREDIENTS
4 - slices whole wheat bread, toasted
Dijon-style mustard (optional)
1 - avocado, pitted, peeled, and mashed
8 - 12 - asparagus spears, steamed
1 - hard-cooked egg, sliced
Cracked black pepper and coarse sea salt
Olive oil


DIRECTIONS
Spread two bread slices with mustard, if using. Spread remaining two bread slices with mashed avocado. Top with asparagus spears and egg slices. Sprinkle with black pepper and salt and drizzle with olive oil. Top with mustard-coated bread.


FROM THE TEST KITCHEN
TO MAKE AHEAD


To get a jumpstart on this sandwich, hard-cook the eggs and steam the asparagus ahead of time. Cover and refrigerate asparagus up to 5 days and eggs up to 7 days.

NUTRITION FACTS (Avocado-Egg Breakfast Sandwich)
Per serving: 309 kcal , 17 g fat (3 g sat. fat , 3 g polyunsaturated fat , 10 g monounsaturated fat ), 93 mg chol. , 411 mg sodium , 30 g carb. , 9 g fiber , 4 g sugar , 12 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, May 14 2018

INGREDIENTS
Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - 2 - teaspoons finely chopped fresh rosemary
2 - teaspoons lemon zest
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup plain low-fat yogurt
1/4 - cup packed brown sugar
1/4 - cup refrigerated or frozen egg product, thawed
3 - tablespoons olive oil
1/2 - cup powdered sugar
1 - tablespoon lemon juice


DIRECTIONS
Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.


Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.


Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.


For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.
NUTRITION FACTS (Rosemary and Lemon Cornmeal Donuts)


Per serving: 181 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 1 mg chol. , 179 mg sodium , 30 g carb. , 1 g fiber , 16 g sugar , 4 g pro.

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 25 2018

Mediterranean fare focuses on fresh, natural, and incredibly indulgent ingredients, such as herbs, olives, lamb, and yogurt. Once you've tried it, you'll crave these healthy food combinations for every meal!

INGREDIENTS
Nonstick cooking spray
8 - thin slices deli-style cooked ham
1/4 - cup shredded Italian cheese blend or mozzarella cheese (1 ounce)
8 - eggs
Ground black pepper
8 - teaspoons basil pesto (optional)
8 - cherry tomatoes or grape tomatoes, halved


DIRECTIONS
Preheat oven to 350 degrees F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.


Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.


Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.


NUTRITION FACTS (Breakfast Ham and Egg Cups)
Per serving: 145 kcal , 10 g fat (3 g sat. fat , 202 mg chol. , 413 mg sodium , 2 g carb. , 1 g fiber , 1 g sugar , 11 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 08 2018

Meal is prepared in the slow cooker, you can toss the ingredients in before bed and still have time to sneak in a walk before breakfast.

INGREDIENTS
3/4 - cup chopped red sweet pepper
1 - small onion, halved and thinly sliced
1 - medium fresh jalapeno chile pepper, seeded and finely chopped*
2 - cloves garlic, minced
1 - teaspoon dried oregano, crushed
1 - teaspoon ground cumin
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 - 2 pound butternut squash, peeled, seeded, and chopped (6 cups)
1 - 15 ounce can or 1/2 of a 28-oz. can crushed tomatoes
1 - 8 ounce can tomato sauce
6 - eggs
3/4 - cup crumbled feta cheese (3 oz.)
2- tablespoons snipped fresh parsley
Pita bread rounds, warmed


DIRECTIONS
In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce.


Cover and cook on low 11 to 12 hours or high 5 1/2 to 6 hours. If using low, turn to high. Break an egg into a custard cup. Make an indentation in squash mixture and slip egg into indentation. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.


Top servings with cheese and parsley. Serve with pita bread.
FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

PRESSURE COOKER DIRECTIONS
In a 6-qt. pressure cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Break one egg into a custard cup. Make an indentation in squash mixture; slide egg into indentation. Repeat with remaining eggs. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat. As soon as pressure is reached turn cooker off and remove from heat. For both models, release pressure quickly. Open lid carefully. If desired, cover and let stand until desired egg doneness is reached. Top servings with cheese and parsley. Serve with pita bread.

NUTRITION FACTS (Butternut Squash Shakshuka)
Per serving: 315 kcal , 10 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 203 mg chol. , 917 mg sodium , 45 g carb. , 6 g fiber , 10 g sugar , 15 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, March 30 2018

Living life quickly doesn't mean you have to sacrifice a great meal. These portable dishes, made in a Mason jar, are great to make ahead and have at the ready. Whether you're craving overnight oats, a cup of soup, or even pie, we have Mason jar recipes for every meal of the day.

INGREDIENTS
1 - 6 ounce carton plain low-fat yogurt or one 5.3-ounce carton plain whole-milk Greek yogurt
2/3 - cup regular rolled oats
2/3 - cup milk
1/2 - cup sliced banana (1 small)
2 - tablespoons honey
1 - tablespoon chia seeds or flax seed meal (optional)
1 - tablespoon peanut butter
Banana slices
1 - slice crumbled, crisp-cooked bacon (optional)


DIRECTIONS
In a medium bowl combine yogurt, oats, milk, the 1/2 cup banana slices, the honey, chia seeds (f desired), and peanut butter.
Transfer mixture into a pint jar with a lid or two half-pint jars with lids. Cover and chill overnight or up to 3 days.
To serve, spoon oatmeal into a cereal bowl(s). Top with additional banana slices and, if desired, crumbled bacon.


NUTRITION FACTS (Peanut Butter-Banana Refrigerator Oatmeal)
Per serving: 355 kcal , 9 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 12 mg chol. , 136 mg sodium , 60 g carb. , 5 g fiber , 36 g sugar , 13 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 27 2018

Bacon makes meals better—even waffles. These once-separate breakfast staples find happiness together in your waffle iron.

INGREDIENTS
3/4 - cup all-purpose flour
1 - tablespoon sugar
1 1/2 - teaspoons baking powder
1/4 - teaspoon ground cinnamon
1/8 - teaspoon salt
1 - egg, lightly beaten
2/3 - cup milk
1/4 - cup butter, melted
1/2 - teaspoon vanilla
8 - slices bacon, crisp-cooked, drained, and crumbled
Ground cinnamon
1/2 - cup maple syrup


DIRECTIONS
In a medium bowl stir together flour, sugar, baking powder, the 1/4 teaspoon cinnamon, and the salt. Make a well in center of flour mixture; set aside.


In another medium bowl combine egg, milk, melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in half of the bacon.


For each mini waffle, spoon 1 tablespoon of the batter onto each grid of a preheated, lightly greased waffle baker (make four mini waffles at a time). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffles off grids. Keep warm in a 200 degrees F oven while baking the remaining waffles.


To serve, sprinkle with the remaining bacon and additional cinnamon, and drizzle with maple syrup.


NUTRITION FACTS (Mini Bacon Waffles)
Per serving: 82 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 19 mg chol. , 127 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, March 26 2018

It's hardly breakfast without a hearty helping of fluffy eggs. Pair them with chunks of potato, fresh veggies, crispy bacon, and shredded cheese in these outstanding egg casserole meal.

INGREDIENTS
2 - 1 pounds Italian or French baguettes (unsliced) (14x4-inch)
8 - ounces sweet or mild Italian sausage
1 - medium red or yellow sweet pepper, chopped (3/4 cup)
1/2 - cup sliced green onions (4)
10 - eggs, lightly beaten
2/3 - cup whipping cream, half-and-half, or light cream
1/4 - cup snipped fresh basil
1/2 - teaspoon salt
1 1/2 - cups shredded fontina, mozzarella, or provolone cheese (6 ounces)


DIRECTIONS
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.


Remove casings from sausage, if present. In a large skillet crumble and cook sausage with sweet peppers about 8 minutes or until sausage is cooked and peppers are just tender, stirring in the green onions the last minute of cooking. Remove from heat; drain off fat.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.


Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).


Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.


NUTRITION FACTS (Egg Baguette Bakes)
Per serving: 490 kcal , 23 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 245 mg chol. , 977 mg sodium , 45 g carb. , 0 g fiber , 1 g sugar , 20 g pro.

Posted by: AT 10:55 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 03 2018

Breakfast, meet dinner. The most important meal of the day comes twice when you serve up these morning for supper. So grab your scrambled eggs and bacon, because these easy food have all of your breakfast favorites!

INGREDIENTS
2 1/2 - pounds russet potatoes (5 to 6 potatoes)
4 - medium leeks, halved and sliced (2 cups)
5 - cloves garlic, minced
2 - tablespoons butter
1 - 8 ounce carton sour cream
4 - ounces Asiago cheese, shredded (1 cup)
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
3/4 - 1 - cup milk
6 - eggs
1 - tablespoon olive oil
1/2 - lemon, juiced
2 -cups baby spinach and/or arugula


DIRECTIONS
Prick potatoes with fork. Microwave on high 12 minutes or until fork-tender, turning once. Remove; cool until easy to handle. Preheat oven to 375 degrees F. Grease a 2-quart baking dish; set aside. In a large skillet cook leeks and 4 cloves of the garlic in melted butter over medium heat 5 minutes or until tender and browned, stirring occasionally.


Peel potatoes; place in large bowl. Mash with potato masher. Stir in leek mixture, sour cream, half of the cheese, 1/4 tsp. salt, and 1/4 tsp. black pepper. Stir in milk to make a creamy consistency. Spread in prepared dish. Bake 40 minutes or until starting to brown. Remove from oven. Make 6 indents in potato mixture. Place an egg in each indent. Bake 20 minutes more or until whites are set and yolks start to thicken. Sprinkle with remaining cheese. Cool slightly.


In bowl whisk oil, lemon juice, remaining 1 clove garlic, 1/4 tsp. salt and 1/4 tsp. black pepper. Add spinach and/or arugula; toss to coat. Serve on casserole.


NUTRITION FACTS (Mashed Potato-Egg Casserole)
Per serving: 457 kcal , 25 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 238 mg chol. , 491 mg sodium , 44 g carb. , 3 g fiber , 5 g sugar , 17 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 06 2018

Whether you're looking for a quick weekday breakfast or a leisurely Sunday brunch, all you'll need for delicious morning meals is a slow cooker! For breakfast on the go, we've got toasted granola, creamy yogurt, and overnight oatmeal. Entertain guests with delicious brunch favorites like French toast, quiche, and loaded hash browns -- all served up straight from the slow cooker.

INGREDIENTS
Disposable slow cooker liner
Nonstick cooking spray
1 - 10 ounce package frozen chopped spinach, thawed and well drained
4 - slices bacon
1 - tablespoon olive oil
2 - cups coarsely chopped portobello mushrooms
1/2 - cup chopped red sweet pepper (1 small)
1 1/2 - cups shredded Gruyere cheese or Swiss cheese (6 ounces)
8 - eggs
2 - cups half-and-half or whole milk
2 - tablespoons snipped fresh chives
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1/2 - cup packaged biscuit mix
DIRECTIONS
Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner; coat liner with cooking spray. Using clean paper towels, press spinach to remove as much liquid as possible; set aside.


In a medium skillet cook bacon until crisp; drain, crumble, and set aside. Discard drippings. In same skillet heat oil over medium heat. Add mushrooms and sweet pepper; cook and stir until tender. Stir in spinach and cheese.


In a medium bowl combine eggs, half-and-half, chives, salt, and black pepper. Stir egg mixture into spinach mixture in skillet. Gently fold in biscuit mix. Pour egg mixture into prepared slow cooker. Sprinkle with bacon.


Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours or until a knife inserted into the center comes out clean. Turn off cooker. If possible, remove crockery liner from cooker. Cool for 15 to 30 minutes before serving.

NUTRITION FACTS (Crustless Spinach-and-Mushroom Quiche)

Posted by: AT 12:15 pm   |  Permalink   |  0 Comments  |  Email
Thursday, January 04 2018

INGREDIENTS
Nonstick cooking spray
1/4 - cup finely chopped toasted almonds
2 - tablespoons butter, softened
2 - tablespoons honey
1 - teaspoon ground cinnamon
1 - 8 ounce package refrigerated crescent dough for recipes or refrigerated crescent rolls
1 - recipe Honey Icing


DIRECTIONS


Preheat oven to 375 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. Reserve 2 tablespoons of the almonds. For filling, in a small bowl stir together the remaining 2 tablespoon almonds, the butter, honey, and cinnamon; set aside.
Unroll crescent dough and cut into two equal rectangles, or if using regular crescent roll dough, pinch together seams of dough pieces to form two equal rectangles.


Spread filling over dough rectangles, leaving about 1/4 inch unfilled along the long sides. Starting from a long side, roll up each dough rectangle. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Place a piece, cut side up, in each prepared muffin cup.


Bake about 10 minutes or until golden. Cool in muffin cups for 1 minute. Carefully remove rolls from muffin cups and arrange on a serving platter; cool slightly. Drizzle warm rolls with Honey Icing. Sprinkle with the reserved 2 tablespoons almonds.
Honey Icing


INGREDIENTS
1 - cup powdered sugar
2 - tablespoons honey
1 - tablespoon milk
Milk (optional)


DIRECTIONS


 In a small bowl stir together powdered sugar, honey, and the 1 tablespoon milk. If necessary, stir in additional milk, 1 teaspoon at a time, to reach drizzling consistency.


NUTRITION FACTS (Nutty Honey Mini Rolls)
Per serving: 75 kcal , 3 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 3 mg chol. , 84 mg sodium , 12 g carb. , 0 g fiber , 9 g sugar , 1 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, December 22 2017

INGREDIENTS
4 - cups sliced golden potatoes, cut 1/8 to 1/4 inch thick (about 1 1/2 pounds)
1 - tablespoon olive oil
2 - ounces pancetta, chopped
3 - cups thinly sliced sweet onions, such as Vidalia or Maui
Butter
6 - eggs, lightly beaten
1/2 - cup milk
1 - cup shredded Gruyere cheese or Swiss cheese
1 - teaspoon salt
1 - teaspoon snipped fresh rosemary
1/2 - teaspoon ground black pepper


DIRECTIONS
In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.


Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.


Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
FROM THE TEST KITCHEN
MAKE-AHEAD TIP
Prepare as directed. Cover; chill for at least 4 hours or up to 24 hours. Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

NUTRITION FACTS (Caramelized Onion and Potato Breakfast Casserole)
Per serving: 250 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 180 mg chol. , 535 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 13 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 21 2017

INGREDIENTS
4 - cups sliced golden potatoes, cut 1/8 to 1/4 inch thick (about 1 1/2 pounds)
1 - tablespoon olive oil
2 - ounces pancetta, chopped
3 - cups thinly sliced sweet onions, such as Vidalia or Maui
Butter
6 - eggs, lightly beaten
1/2 - cup milk
1 - cup shredded Gruyere cheese or Swiss cheese
1 - teaspoon salt
1 - teaspoon snipped fresh rosemary
1/2 - teaspoon ground black pepper


DIRECTIONS
In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.


Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.


Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
FROM THE TEST KITCHEN
MAKE-AHEAD TIP
Prepare as directed. Cover; chill for at least 4 hours or up to 24 hours. Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

NUTRITION FACTS (Caramelized Onion and Potato Breakfast Casserole)
Per serving: 250 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 180 mg chol. , 535 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 13 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, December 18 2017

INGREDIENTS
1 - cup water
1/2 - cup quinoa
1/4 - cup salsa
2 - eggs
2 - egg whites
2 - tablespoons low-fat milk
1/8 - teaspoon salt
Nonstick cooking spray
1/4- cup shredded reduced-fat Mexican-style four cheese blend (1 ounce)
4 - 10 inches multigrain tortillas
1 - 7 ounce can whole green chile peppers, drained
Chopped fresh tomato (optional)
Snipped fresh cilantro (optional)


DIRECTIONS
In a small saucepan combine the water and quinoa. Bring to boiling; reduce heat to medium-low. Cook, covered, for 10 to 15 minutes or until water is absorbed. Remove from heat. Stir in salsa.


Meanwhile, in a small bowl use a fork to beat together whole eggs and egg whites. Beat in milk and salt. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Pour egg mixture into hot skillet. As eggs begin to set, fold mixture over on itself, continuing to fold until fully cooked. Cut egg mixture into four portions in skillet; top each with 1 tablespoon of the cheese. Remove from heat.


Place a tortilla on each of four serving plates. Lay chile peppers flat to cover half of each tortilla. Spread chile peppers with quinoa mixture. Top with eggs. If desired, garnish with tomatoes and/or cilantro. Roll up tortillas. If desired, toast burritos in a large dry skillet over medium heat until light brown and crisp.


NUTRITION FACTS (Chile-Quinoa Breakfast Burritos)
Per serving: 342 kcal , 10 g fat (2 g sat. fat , 3 g polyunsaturated fat , 3 g monounsaturated fat ), 106 mg chol. , 1042 mg sodium , 51 g carb. , 9 g fiber , 5 g sugar , 17 g pro.

Posted by: AT 11:12 am   |  Permalink   |  Email
Thursday, November 02 2017

Breakfast, meet dinner. The most important meal of the day comes twice when you serve up these morning food for supper. So grab your scrambled eggs and bacon, because these easy meals have all of your breakfast favorites!

INGREDIENTS

1 - cup loosely packed fresh cilantro leaves, finely chopped
1 - poblano pepper*, seeded and finely chopped
1 - jalapeno pepper*, seeded and finely chopped
1 - clove garlic, minced
1 1/4 - pounds ground pork
3 - tablespoons lime juice
1 - pound baby Yukon gold potatoes, halved or quartered
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper and/or crushed red pepper
1/4 - cup chicken broth (optional)
4 - eggs, cooked sunny side up in 1 Tbsp. butter
Sliced red and/or green jalapeno peppers (optional)
Fresh cilantro sprigs (optional)
Bottled green hot pepper sauce
Lime wedges


DIRECTIONS

In a large bowl combine cilantro, poblano pepper, jalapeno pepper, and garlic. Add pork and lime juice. Gently mix to combine. Set aside for 15 minutes to blend flavors.


Meanwhile, in a large saucepan cook potatoes in boiling salted water, covered, for about 10 minutes or until just tender. Drain.
In a large skillet cook pork mixture until pork begins to brown. Stir in potatoes; sprinkle with salt and pepper. Cook 5 to 7 minutes more or until pork is cooked through and potatoes are tender, turning occasionally. For moister hash, stir in chicken broth, if desired.


Serve eggs over hash. Top with sliced peppers and additional cilantro, if desired. Pass bottled green hot pepper sauce and lime wedges.
FROM THE TEST KITCHEN
*
* Hot peppers contain oils that may burn skin and eyes. Wear plastic gloves. If using bare hands, wash well with soap and water.
NUTRITION FACTS (Pork and Hot Pepper Hash)

Per serving: 500 kcal , 33 g fat (15 g sat. fat , 4 g polyunsaturated fat , 17 g monounsaturated fat ), 110 mg chol. , 418 mg sodium , 24 g carb. , 4 g fiber , 2 g sugar , 27 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 02 2017

Grab and go breakfast food delivery have never been easier. Just whip up one of these sweet or savory breakfasts made in a muffin tin, and go conquer your day!

INGREDIENTS

Nonstick cooking spray
1 - egg, lightly beaten
1 - cup whipping cream or milk
3 - cups all-purpose flour
2 - tablespoons sugar
1 - tablespoon baking powder
1/4 - teaspoon salt
1/2 - cup butter
1 - cup finely chopped fresh strawberries
6 - tablespoons strawberry jelly, jam, or preserves
1 - recipe Scuffin Icing
Chopped fresh strawberries (optional)


DIRECTIONS

Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.


In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).


Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.


Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional strawberries. Serve warm.


Scuffin Icing
INGREDIENTS

1/2 - cup powdered sugar
2 - teaspoons whipping cream or milk
1/4 - teaspoon vanilla
Whipping cream or milk


DIRECTIONS

 In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.


Nutrition Facts (Strawberry Cream Scuffins)


Per serving: 215 kcal cal., 11 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 43 mg chol., 171 mg sodium, 27 g carb., 1 g fiber, 9 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, May 01 2017

Think spring with these party appetizers, weeknight dinners, and elegant desserts.  These are meals you'll want to order again and again.

INGREDIENTS

3 - bunches asparagus (1 1/2 lb.), washed and trimmed
1/4 - cup olive oil
1 - lemon, (about 1 Tbsp. zest; 1/4 cup juice)
1 - tablespoon honey
1 - tablespoon caraway seeds
1/4 - teaspoon cracked black pepper
1/2 - teaspoon kosher salt
4 - 6 - ounces thinly sliced smoked salmon (lox-style)
1 - 5.3 ounce container plain whole milk Greek yogurt
1 - tablespoon capers, chopped, plus 1 Tbsp. brine
2 - tablespoons chopped fresh dill weed, plus more for garnish
6 - eggs, soft- or hard-cooked, peeled and halved
Thinly sliced red onion


DIRECTIONS

Preheat oven to 425 degrees F. Arrange asparagus in a foil-lined shallow baking pan. In a small bowl whisk together olive oil, lemon zest and juice, honey, caraway seeds, salt, and black pepper. Drizzle over asparagus; toss to coat. Scatter salmon slices on top. Roast 15 minutes; remove. Cool 5 minutes.


Meanwhile, in a small bowl stir together yogurt, capers and brine, and dill weed. Arrange egg halves over asparagus; spoon on yogurt mixture in mounds. Top with red onion slices and additional dill weed.


Nutrition Facts (Roasted Asparagus & Salmon)


Per serving: 242 kcal cal., 16 g fat (4 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 198 mg chol., 503 mg sodium, 10 g carb., 3 g fiber, 7 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, April 24 2017

INGREDIENTS

2/3 - cup plain low-fat yogurt or plain whole-milk Greek yogurt
1/4 - cup bulgur
3 - tablespoons milk or refrigerated coconut milk
2 - tablespoons packed brown sugar
1/2 - teaspoon instant espresso powder
1/4 - cup raspberries


DIRECTIONS

In a bowl stir together the first five ingredients (through espresso powder). Divide mixture between two half-pint jars. Top with raspberries. Cover and chill overnight or up to 3 days. Stir before serving.


Nutrition Facts (Raspberry-Java Overnight Bulgur)
Per serving: 185 kcal cal., 2 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 7 mg chol., 75 mg sodium, 36 g carb., 3 g fiber, 21 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:25 am   |  Permalink   |  0 Comments  |  Email
Saturday, February 18 2017

Ingredients

2 1/2 - cups regular rolled oats
1/4 - cup oat bran
1/4 - cup steel-cut oats
2 - teaspoons baking powder
1/2 - teaspoon salt
1/2 - teaspoon ground cinnamon
1 - egg, lightly beaten
2 - cups milk
1/3 - cup applesauce
1/4 - cup granulated sugar
1/4 - cup packed brown sugar
1/4 - cup vegetable oil
2 - cups fresh fruit, such as blueberries, peeled and chopped pears or apples, and/or chopped strawberries
Nonstick cooking spray
Coarse or turbinado (raw) sugar (optional)
Plain or vanilla low-fat yogurt, milk, half-and-half, or light cream


Directions
In a large bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
In a medium bowl combine egg, milk, applesauce, granulated sugar, brown sugar, and oil. Add egg mixture to oat mixture; stir until combined. Gently stir in fruit. Cover and chill for 12 to 24 hours.


Preheat oven to 350 degrees F. Coat twelve 6-ounce ramekins or custard cups or a 2-quart square or rectangular baking dish with cooking spray. Divide oat mixture among ramekins or spoon into baking dish. If desired, sprinkle with coarse sugar.
Bake for 35 to 40 minutes for ramekins, 45 to 50 minutes for baking dish, or until tops are evenly brown. Cool on a wire rack for 15 minutes. Serve warm with yogurt.


Nutrition Facts (Individual Baked Oatmeal)
Per serving: 219 kcal cal., 8 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 227 mg sodium, 33 g carb., 3 g fiber, 16 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:18 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, December 27 2016

Ingredients

Nonstick cooking spray
1 - egg, lightly beaten
1 - cup whipping cream or milk
3 - cups all-purpose flour
2 - tablespoons sugar
1 - tablespoon baking powder
1/4 - teaspoon salt
1/2 - cup butter
1 - cup finely chopped fresh strawberries
6 - tablespoons strawberry jelly, jam, or preserves
1 - recipe Scuffin Icing
Chopped fresh strawberries (optional)


Directions
Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.


In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).


Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.


Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional strawberries. Serve warm.
Scuffin Icing


Ingredients
1/2 - cup powdered sugar
2 - teaspoons whipping cream or milk
1/4 - teaspoon vanilla


Whipping cream or milk
Directions
 In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.

Posted by: AT 12:19 pm   |  Permalink   |  Email
Sunday, December 18 2016

Ingredients

Nonstick cooking spray
8 - strips bacon, crisp-cooked, drained, and chopped
1 - 9 ounce package frozen cut asparagus, thawed and well-drained
3/4 - cup bottled roasted red sweet peppers, drained and chopped
12 - slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
3 - cups shredded Swiss cheese (12 ounces)
8 - eggs
3 - cups milk
1 1/2 - teaspoons dry mustard or 3 tablespoons Dijon-style mustard
1/2 - teaspoon salt
1/4 - teaspoon cayenne pepper


Directions
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours.
Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.
From the Test Kitchen


PORK, PEPPER & MUSHROOM STRATA:

Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.

MAKE-AHEAD TIP

To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes.

Nutrition Facts (Bacon-Asparagus Strata)
Per serving: 365 kcal cal., 22 g fat (10 g sat. fat, 197 mg chol., 965 mg sodium, 19 g carb., 1 g fiber, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 21 2016

Mmmm, bacon. You love it for breakfast, so why not try these bacon recipes for appetizers, dinners, and desserts, too? From classic bacon breakfast recipes to bacon-spiked sweets and salads, you'll love these new ways to bring home meals and the bacon.

Ingredients

4 - slices applewood smoked bacon
1 - cup packed brown sugar
1/3 - cup Maple Nut Butter
1/4 - cup whipping cream
1 - tablespoon vanilla
1/4 - teaspoon Chinese five-spice powder or ground allspice
1 - 16 ounce loaf frozen sweet roll dough, thawed
1 - cup chopped pecans
1 - cup golden raisins


Directions
In a large skillet cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; crumble bacon. Add brown sugar, Maple Nut Butter, and whipping cream to the skillet; stir until melted. Stir in vanilla and spice.
Lightly grease a 10-inch fluted tube pan; set aside. Cut thawed bread dough into 1- to 1-1/2-inch pieces. Arrange one-third of the bread pieces, half of the crumbled bacon, half of the pecans, and half of the raisins in prepared tube pan. Drizzle one-third of the whipping cream mixture evenly over the bread pieces. Top with another one-third of the bread pieces and the remaining bacon, pecans, and raisins. Drizzle with another one-third of the whipping cream mixture. Top with the remaining bread pieces and the remaining whipping cream mixture.
Cover and let rise in a warm place until almost double in size (about 45 minutes).


Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 40 minutes or until bread springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Invert onto a serving platter; remove pan. Serve warm.
Maple Nut Butter

Ingredients
1 - cup butter, softened
1/2 - cup pecan halves, toasted
1/4 - cup pure maple syrup


Directions
 In a food processor combine butter, pecan halves, and maple syrup. Cover and process until nuts are finely chopped. Store leftover mixture in refrigerator and serve with pancakes, waffles, or French toast. Makes about 1-1/2 cups.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 21 2016

Ingredients

1/2 - cup almond flour
1/4 - teaspoon aluminum-free baking powder
1/8 - teaspoon sea salt
2 - medium ripe bananas*
2 - eggs, lightly beaten
2 - tablespoons unsweetened almond milk
1 - tablespoon coconut oil, melted
1 - teaspoon vanilla
1 - ounce unsweetened chocolate, grated or finely chopped (optional)
1/4 - cup honey (optional)

Directions

In a small bowl stir together flour, baking powder, and salt. In a medium bowl mash bananas with a potato masher until nearly smooth. Stir in eggs, milk, oil, and vanilla. Stir in flour mixture just until combined. If desired, fold in chocolate.

Grease a griddle or heavy skillet with additional coconut oil; heat over medium heat. Pour batter onto hot griddle, using 2 Tbsp. for each pancake. If necessary, spread slightly. Cook 3 to 4 minutes on each side or until golden; turn over when edges are slightly dry. Grease griddle with additional coconut oil as needed.

If desired, top warm pancakes with additional banana and drizzle with honey.

From the Chef Meals Kitchen
*TIP:

Choose bananas that have a few brown spots but are not overripe.

Nutrition Facts (Paleo Banana Pancakes)
Per serving: 231 kcal cal., 16 g fat (7 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 93 mg chol., 141 mg sodium, 17 g carb., 3 g fiber, 8 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 15 2016

Rise and shine to an easy meal that will power your morning. Serve breakfast sandwiches for a quick morning meal, or make them ahead of time to grab on the go. Featuring satisfying eggs, savory sausages, and buttery croissants, our delicious breakfast sandwich meal will be the stars of your morning menu.

Ingredients

BISCUITS:

3 - cups all-purpose flour
1 - tablespoon baking powder
1 -- tablespoon sugar
1 - teaspoon salt
3/4 - teaspoon cream of tartar
1/4 - teaspoon cayenne pepper
1/3 - cup butter
1 - cup shredded cheddar cheese
1 - cup milk
1/2 - cup mashed cooked sweet potato
4 - slices bacon
1 - 1/4-inch thick fully cooked ham slice (about 5 oz.), cut into 4 equal pieces
1 - cup strong coffee
1/4 - cup peach preserves
4 - eggs, scrambled
Fresh flat-leaf Italian parsley leaves

Directions
Preheat oven to 450 degrees F. For sweet potato biscuits, in a large bowl combine flour, baking powder, sugar, salt, cream of tartar, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the flour mixture. In a small bowl combine milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until mixture is moistened.

Turn out onto a well floured surface. Knead gently 10 to 12 strokes. Pat or lightly roll dough to a 3/4-inch thick rectangle (about 9x5 inches). Cut into 8 pieces. Place biscuits 1 inch apart on a large baking sheet. Bake for 12 to 14 minutes or until lightly browned.*
Meanwhile, in a large skillet, cook bacon until crisp. Drain on paper towels, reserving 1 Tbsp. bacon fat in skillet. Add ham to skillet; cook 5 minutes or until well-browned on both sides. Add coffee to skillet with ham, stirring to scrape up any browned bits. Simmer, uncovered, until coffee just begins to thicken and glaze the ham. Remove ham from skillet.

Split biscuits. Top bottoms with ham, peach preserves, scrambled eggs, bacon, parsley, and biscuit tops.
From the Test Kitchen
*

*This recipe uses 4 of the 8 biscuits. Bake and cool completely, then wrap and freeze any leftover biscuits for another use. To reheat, thaw biscuits and wrap in foil. Bake at 350 degrees F for 10 minutes.

Nutrition Facts (Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy)
Per serving: 595 kcal cal., 28 g fat (14 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 261 mg chol., 1398 mg sodium, 60 g carb., 3 g fiber, 15 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 09 2016

Whether you're planning a simple brunch for a small group or an easy meal to dazzle a crowd, we've got just the right brunch recipe ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other easy brunch recipes.

Ingredients

1 - egg, lightly beaten
3/4 - cup fat-free milk
1/2 - cup all-purpose flour
1 - tablespoon olive oil
1/8 - teaspoon salt
Desired filling and/or topping


Directions
In a medium bowl whisk together egg, milk, flour, oil, and salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with the remaining batter to make eight crepes total, greasing skillet occasionally. Set crepes aside.
To assemble, place crepes browned sides down. Spoon desired filling onto half of each crepe. Fold unfilled half of crepe over filling. Arrange two filled crepes on each serving plate. Top with desired topping.
From the Test Kitchen
VARIATIONS

2. Herbed: Stir 1/4 cup snipped fresh herbs (basil, chervil, chives, and/or parsley) into the batter before making crepes. Fill crepes as desired.

Nutrition Facts per serving: 122 Calories, 5 g protein, 15 g carbohydrate, 5 g total fat (1 g sat. fat), 47 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 8% Vitamin C, 112 mg sodium, 7% calcium, 7% iron.

3. Tomato-Avocado: Peel, seed, and mash 1 ripe avocado. Stir in 2 tablespoons snipped fresh cilantro. Fill crepes evenly with 4 ounces thinly sliced reduced-fat Monterey Jack cheese with jalapeno chile peppers, the mashed avocado, and 1 cup chopped cherry or grape tomatoes. Top filled crepes with 1/4 cup snipped fresh cilantro leaves.

Nutrition Facts per serving: 274 calories, 13 g protein, 19 g carbohydrate, 16 g total fat (5 g sat. fat), 62 mg cholesterol, 3 g fiber, 4 g total sugar, 20% Vitamin A, 16% Vitamin C, 317 mg sodium, 30% calcium, 7% iron.

4. Ham and Gruyere: Stir together 2/3 cup shredded Gruyere cheese, 1/2 cup reduced-fat sour cream, and 1 tablespoon Dijon-style mustard. Fill crepes evenly with 5 ounces thinly sliced lean ham and the cheese mixture. Top filled crepes with 2 tablespoons snipped fresh chives.

Nutrition Facts per serving: 283 calories, 19 g protein, 16 g carbohydrate, 15 g total fat (7 g sat. fat), 96 mg cholesterol, 0 g fiber, 3 g total sugar, 10% Vitamin A, 2% Vitamin C, 663 mg sodium, 33% calcium, 7% iron.

Creamy Fruit: In a small bowl stir together 1/3 cup plain Greek yogurt, 1 teaspoon honey, and 1/2 teaspoon vanilla. If needed, stir in milk, 1 teaspoon at a time, to thin to desired consistency. Fill crepes evenly with cheese mixture and 2 cups sliced fresh fruit or halved berries (peeled sliced peaches, sliced strawberries, raspberries, blackberries, and/or blueberries). Drizzle filled crepes with additional honey.

Nutrition Facts per serving: 271 calories, 6 g protein, 32 g carbohydrate, 13 g total fat (6 g sat. fat), 74 mg cholesterol, 3 g fiber, 18 g total sugar, 10% Vitamin A, 30% Vitamin C, 118 mg sodium, 10% calcium, 7% iron.

TO REHEAT LEFTOVER CREPES:

Layer unfilled crepes between paper towels. Microwave on 100 percent power (high) for 20 to 40 seconds or until heated through. Wrap in foil. (Or, preheat oven to 200 degrees F. Layer unfilled crepes between sheets of parchment paper and wrap in foil. Bake about 15 minutes or until heated through.)

ICON

Meatless, Good for You

Nutrition Facts (Creamy Fruit-Filled Crepes)
Per serving: 120 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 47 mg chol., 110 mg sodium, 14 g carb., 0 g fiber, 2 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 19 2016

Ingredients

2 - English muffins, split
2 - ounces Gruyere or Swiss cheese, shredded (1/2 cup)
4 - slices thick-cut bacon, crisp-cooked, drained, and cut into 1-inch pieces
4 - hard-cooked eggs, peeled and sliced
1/2 - cup heavy whipping cream
1 - tablespoon Dijon-style mustard
1/2 - teaspoon Cajun seasoning
1 - green onion, bias-sliced
Cajun seasoning


Directions
Preheat broiler. On a baking sheet arrange muffin halves, cut sides up. Top each with cheese, bacon, and eggs. Broil 4 inches from the heat about 2 minutes or until muffins are lightly toasted and cheese melts.
Meanwhile, in a small saucepan whisk together cream, mustard and Cajun seasoning. Bring to a simmer over medium heat; simmer about 3 minutes more or until slightly thickened.
To serve, spoon cream sauce over each toast and sprinkle with green onion. If desired, sprinkle with additional Cajun seasoning.
Nutrition Facts (Bacon Egg and Cheese Toast)
Per serving: 368 kcal cal., 27 g fat (13 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 253 mg chol., 591 mg sodium, 15 g carb., 1 g fiber, 2 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:00 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 27 2016

Seeking a healthy doughnut recipe? Each of these baked doughnuts eliminates the excessive oils of traditional meals of doughnuts so you can enjoy a sweet indulgence that fits your healthy meal plan. You can feel extra proud of your dessert recipe choice because many of the doughnut recipes include nutrient-rich ingredients such as flaxseed, oats, and whole wheat flour.

Ingredients

Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - teaspoons finely chopped fresh rosemary
2 - teaspoons lemon zest
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup plain low-fat yogurt
1/4 - cup packed brown sugar
1/4 - cup refrigerated or frozen egg product, thawed
3 - tablespoons olive oil
1/2 - cup powdered sugar
1 - tablespoon lemon juice


Directions
Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.
Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.
Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.
For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.
Nutrition Facts (Rosemary and Lemon Cornmeal Doughnuts)
Per serving: 181 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 1 mg chol., 179 mg sodium, 30 g carb., 1 g fiber, 16 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Monday, August 08 2016

The ratio of fruit to milk to gelato in this recipe is balanced to make a drink that's too thick for a straw but perfect for a spoon. Substitute your favorite fruits if you like.

Ingredients

1 1/2 - cups frozen or fresh raspberries
3 - tablespoons raspberry liqueur or milk
1 - tablespoon seedless raspberry jam
2 - cups raspberry or other berry gelato or ice cream
1/4 - cup milk
1/3 - cup chopped chocolate bars, crushed shortbread cookies, or chocolate wafer cookies


To top drink: Chocolate bars, shortbread cookies, or chocolate wafer cookies
Directions
Thaw raspberries, if frozen. Place 1 cup berries in blender or food processor. Cover and blend or process until smooth. Press pureed berries through fine-mesh sieve into bowl. Discard seeds. Add liqueur and jam to pureed berries; whisk until smooth.
For frappe, in blender or processor combine berry mixture, gelato, and milk. Cover and blend or process just until combined, stopping blender to scrape down sides as needed. Stir in chopped chocolate or crushed cookies.
Divide remaining berries and frappe between two chilled glasses. Top with chocolate or cookies. Serve with long-handled spoons. Makes 2 servings.
Nutrition Facts (Very Raspberry Frappe)
Per serving: 574 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 9 mg chol., 46 mg sodium, 109 g carb., 7 g fiber, 89 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 28 2016

Whether you're planning a simple brunch for a small group or a breakfast meal to dazzle a crowd, we've got just the right brunch recipe ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other easy brunch recipes.

Ingredients

2 - 1 pounds Italian or French baguettes (unsliced) (14x4-inch)
8 - ounces sweet or mild Italian sausage
1 - medium red or yellow sweet pepper, chopped (3/4 cup)
1/2 - cup sliced green onions (4)
10 - eggs, lightly beaten
2/3 - cup whipping cream, half-and-half, or light cream
1/4 - cup snipped fresh basil
1/2 - teaspoon salt
1 1/2 - cups shredded fontina, mozzarella, or provolone cheese (6 ounces)


Directions
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.
Remove casings from sausage, if present. In a large skillet crumble and cook sausage with sweet peppers about 8 minutes or until sausage is cooked and peppers are just tender, stirring in the green onions the last minute of cooking. Remove from heat; drain off fat.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.
Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).
Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.
Nutrition Facts (Egg Baguette Bakes)
Per serving: 490 kcal cal., 23 g fat (11 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 245 mg chol., 977 mg sodium, 45 g carb., 0 g fiber, 1 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 21 2016

Ingredients

4
large ripe, yet firm, Bosc or red Anjou pears
1
tablespoon lemon juice
1
tablespoon butter, softened
2
tablespoons packed brown sugar
1/4
teaspoon salt
2
teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4
cup orange juice
1
teaspoon vanilla
1
cup plain Greek yogurt
2
tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4
cup granola
2
tablespoons sliced almonds, toasted
Directions
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.
Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.
Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).
Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.
To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.
Nutrition Facts (Roasted Breakfast Pears)
Per serving: 308 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 199 mg sodium, 55 g carb., 8 g fiber, 38 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Monday, July 11 2016

Ingredients

1 1/2
teaspoons coriander seeds
4
peaches, peeled, halved, and pitted or 4 nectarines, halved and pitted
1/2
medium onion, peeled
2
fresh serrano peppers, stemmed and seeded, if desired*
2
fresh Fresno peppers, stemmed and seeded, if desired*
8
roma tomatoes
2
oranges
3
tablespoons fresh lime juice
1/2
teaspoon kosher salt
Directions
Toast coriander seeds in a small dry skillet over medium heat for 2 minutes or until fragrant. Grind in a mortar and pestle or a clean coffee or spice grinder; set aside.
For a charcoal or gas grill, grill the peaches, onion, serrano and Fresno peppers, and 4 of the roma tomatoes on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until they have grill marks, turning occasionally. Remove and cool. Chop and place in a medium bowl.
Halve the remaining 4 tomatoes. Coarsely shred the tomatoes using a box grater; discard tomato skin. Add tomato to mixture in bowl.
Finely shred 1 1/2 teaspoons peel from the oranges. Juice the oranges (1/3 cup). Add orange juice, orange peel, lime juice, coriander, and salt to mixture in bowl; toss to combine. Season with additional salt, if desired.
From the Test Kitchen
*

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Grilled Tomato and Stonefruit Salsa)
Per serving: 25 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 52 mg sodium, 6 g carb., 1 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:36 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 22 2016

Ingredients
For pancakes:
1 large egg
85 gr (1/3 cup) sour cream
200 ml (1/2 cup + 1/3 cup) milk
170 gr (1 1/4 cup) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 sun dried tomatoes, finely chopped
about 3 tablespoons fresh chopped parsley
oil for greasing the pan
The rest:
1-2 tablespoons sunflower oil
2 large eggs (or 4 if serving 4 people)
50 gr (about 2 oz) baby spinach
1/2 small lemon
freshly ground pepper and sea salt to taste
Directions
First make the pancakes: 
In a large bowl beat the egg until fluffy. Add sour cream and milk and stir until incorporated.
Slowly add the flour, baking soda and salt; gently whisk in. Do not overmix, lumps of flour are okay.
Lastly fold in the chopped parsley and sun dried tomatoes.
Warm a pan or skillet over high heat. When hot, lower the temperature to medium-high, brush the pan with sunflower oil (or melted butter) and ladle in approximately 60 ml (1/4 cup) of batter.
Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so.
Continue with the rest of the batter. Transfer the pancakes on a plate.
Make the eggs: 
Reheat the pan or skillet over high heat and grease it with oil. When it's really hot, crack in the egg close to the bottom of the pan.
Let the egg cook until the edges are crispy and the egg white is cooked.
Do the same with the other egg(s) and serve right away.
Notes
If using jarred sun-dried tomatoes, which are usually preserved in olive or sunflower oil, drain them first and tap with a paper towel before chopping. 

On making a good FRIED EGG:

The secret to a perfect crispy fried egg is a very hot greased pan. Don't drop in an egg until you are sure it's hot enough. You can feel the heat if you move your hand over the pan. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it'll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren't runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
Also, you can speed things up a little by covering the pan with a lid or some aluminum foil, but I never do this for long, as I don't want to risk overcooking the egg yolk. A minute or two is all you need for a good fried egg. I usually fry each egg on its own, but have cooked three at once before. The egg whites usually merge as they cook and I split the eggs with a spatula before serving. 

If you want to spice things up, add a dash of Tabasco or other hot sauce to your egg.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 08 2016

Between the spelt flour, antioxidant blueberries, and almonds, this coffee bread is practically health food. Spelt is a high-protein cereal grain with a mellow, nutty flavor. Look for it at health food stores.


Ingredients

2 1/2 - cups all-purpose flour
2 - teaspoons baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - teaspoon ground nutmeg or cinnamon
1/2 - cup butter, softened
1 - cup granulated sugar
2 - eggs
1 - 8 ounce carton sour cream
1 3/4 - cups coarsely chopped fresh cranberries
1 - tablespoon finely shredded orange peel
1/4 - cup orange juice or milk
1 - tablespoon finely shredded lemon peel
1/2 - cup packed brown sugar
1/2 - cup coarsely chopped slivered almonds
1 - teaspoon ground cinnamon
3 - tablespoons butter


Directions
Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside.
In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.
For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.
Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping.
Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.
From the Test Kitchen
TIP:

Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Nutrition Facts (Overnight Cranberry Coffee Cake)
Per serving: 374 kcal cal., 18 g fat (9 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 69 mg chol., 334 mg sodium, 50 g carb., 2 g fiber, 28 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:03 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 04 2016

From hearty egg dishes and casseroles to homemade cereals, these healthy breakfast meals won't break the bank at less than $2 per serving. They're kind to your waistline, too: Each recipe starts off your day with fewer than 400 calories.

Ingredients

4 multigrain sandwich thins
4 teaspoons olive oil
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 eggs
2 cups fresh baby spinach leaves
1 medium tomato, cut into 8 thin slices
4 tablespoons reduced-fat feta cheese
1/8 teaspoon kosher salt
Freshly ground black pepper


Directions
Preheat oven to 375 degrees F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.
Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on other side until done. Remove from heat.
Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins on plates. Top each with two of the tomato slices, an egg, and 1 tablespoon of the feta cheese. Sprinkle with salt and pepper. Top with the remaining sandwich thin halves.
Nutrition Facts (Mediterranean Breakfast Sandwiches)
Per serving: 242 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 214 mg chol., 501 mg sodium, 25 g carb., 6 g fiber, 3 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:11 am   |  Permalink   |  0 Comments  |  Email
Friday, May 20 2016

This make-ahead egg casserole features lasagna noodles, Alfredo sauce and hash brown potatoes, making it great for brunch or a simple dinner.

Ingredients

1 1/2 - pounds bulk Italian sausage
1 - 24 ounce carton cottage cheese
1/2 - cup finely chopped green onions
1/4 - cup snipped fresh chives
1/4 - cup finely shredded carrot
18 - eggs
1/3 - cup milk
1/2 - teaspoon salt
1/2 - teaspoon pepper
2 -tablespoons butter
1 - 14 ounce jar purchased alfredo sauce
1 - teaspoon dried Italian seasoning, crushed
8 - oven-ready lasagna noodles
4 -cups frozen shredded hash browns, thawed
2 - cups shredded mozzarella cheese 


Directions
In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.
From the Test Kitchen
MAKE-AHEAD TIP

Prepare as directed. Cover dish tightly with plastic wrap. Refrigerate for at least 8 hours or overnight.

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email
Friday, May 13 2016

Grab a spoon and swirl away. This refreshing smoothie calls for a handful of blueberries, apple juice, ripe bananas, yogurt, and honey. A good addition to any healthy meal

Ingredients

2 - cups frozen blueberries
1/2 - cup apple juice
1 - 6 ounce carton plain fat-free yogurt
1 - ripe banana, peeled, cut up, and frozen
2 - teaspoons honey

Directions
In a blender combine blueberries and juice. Cover and blend until smooth. Divide among three glasses.
Wash the blender with warm, soapy water. In the blender combine yogurt, banana, and honey. Cover and blend until smooth. Spoon over the blueberry mixture in glasses. Swirl with a spoon.
Nutrition Facts (Blueberry Swirly Smoothies)
Per serving: 148 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 1 mg chol., 41 mg sodium, 34 g carb., 4 g fiber, 25 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:55 am   |  Permalink   |  0 Comments  |  Email
Saturday, April 02 2016

Ingredients

1 egg, lightly beaten
3/4 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon olive oil
1/8 teaspoon salt
Desired filling and/or topping
Directions
In a medium bowl whisk together egg, milk, flour, oil, and salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with the remaining batter to make eight crepes total, greasing skillet occasionally. Set crepes aside.
To assemble, place crepes browned sides down. Spoon desired filling onto half of each crepe. Fold unfilled half of crepe over filling. Arrange two filled crepes on each serving plate. Top with desired topping.
From the Test Kitchen
VARIATIONS

2. Herbed: Stir 1/4 cup snipped fresh herbs (basil, chervil, chives, and/or parsley) into the batter before making crepes. Fill crepes as desired.

Nutrition Facts per serving: 122 Calories, 5 g protein, 15 g carbohydrate, 5 g total fat (1 g sat. fat), 47 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 8% Vitamin C, 112 mg sodium, 7% calcium, 7% iron.

3. Tomato-Avocado: Peel, seed, and mash 1 ripe avocado. Stir in 2 tablespoons snipped fresh cilantro. Fill crepes evenly with 4 ounces thinly sliced reduced-fat Monterey Jack cheese with jalapeno chile peppers, the mashed avocado, and 1 cup chopped cherry or grape tomatoes. Top filled crepes with 1/4 cup snipped fresh cilantro leaves.

Nutrition Facts per serving: 274 calories, 13 g protein, 19 g carbohydrate, 16 g total fat (5 g sat. fat), 62 mg cholesterol, 3 g fiber, 4 g total sugar, 20% Vitamin A, 16% Vitamin C, 317 mg sodium, 30% calcium, 7% iron.

4. Ham and Gruyere: Stir together 2/3 cup shredded Gruyere cheese, 1/2 cup reduced-fat sour cream, and 1 tablespoon Dijon-style mustard. Fill crepes evenly with 5 ounces thinly sliced lean ham and the cheese mixture. Top filled crepes with 2 tablespoons snipped fresh chives.

Nutrition Facts per serving: 283 calories, 19 g protein, 16 g carbohydrate, 15 g total fat (7 g sat. fat), 96 mg cholesterol, 0 g fiber, 3 g total sugar, 10% Vitamin A, 2% Vitamin C, 663 mg sodium, 33% calcium, 7% iron.

Creamy Fruit: In a small bowl stir together 1/3 cup plain Greek yogurt, 1 teaspoon honey, and 1/2 teaspoon vanilla. If needed, stir in milk, 1 teaspoon at a time, to thin to desired consistency. Fill crepes evenly with cheese mixture and 2 cups sliced fresh fruit or halved berries (peeled sliced peaches, sliced strawberries, raspberries, blackberries, and/or blueberries). Drizzle filled crepes with additional honey.

Nutrition Facts per serving: 271 calories, 6 g protein, 32 g carbohydrate, 13 g total fat (6 g sat. fat), 74 mg cholesterol, 3 g fiber, 18 g total sugar, 10% Vitamin A, 30% Vitamin C, 118 mg sodium, 10% calcium, 7% iron.

TO REHEAT LEFTOVER CREPES:

Layer unfilled crepes between paper towels. Microwave on 100 percent power (high) for 20 to 40 seconds or until heated through. Wrap in foil. (Or, preheat oven to 200 degrees F. Layer unfilled crepes between sheets of parchment paper and wrap in foil. Bake about 15 minutes or until heated through.)

ICON

Meatless, Good for You

Nutrition Facts (Creamy Fruit-Filled Crepes)
Per serving: 120 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 47 mg chol., 110 mg sodium, 14 g carb., 0 g fiber, 2 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:50 am   |  Permalink   |  0 Comments  |  Email
Monday, March 28 2016

Ingredients

12 ounces dried linguine or thin spaghetti
5 pieces thick-sliced bacon, chopped
1/4 cup dry white wine
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 cup finely chopped red sweet pepper
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
1 cup fresh baby spinach
1/2 cup Asiago cheese, shredded (2 oz.)
1/4 cup chopped fresh Italian (flat-leaf) parsley or basil
1 hard-cooked egg, peeled and chopped
Shredded Asiago cheese (optional)
Freshly ground black pepper
Directions
Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pepper; cook and stir 1 minute. Reduce heat to low.
In medium bowl whisk together eggs and half-and-half. Add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160 degrees F). Do not scramble.
Add egg mixture to pasta along with bacon, spinach, the 1/2 cup Asiago, and parsley. Cook over medium heat 1 minute just to heat through, tossing with tongs to combine. Add reserved pasta cooking liquid to pasta mixture as needed to make creamy. Top with hard-cooked egg, additional Asiago, and black pepper. Serve immediately. Makes 4 to 6 servings.
Nutrition Facts (Bacon and Egg Pasta)
Per serving: 564 kcal cal., 17 g fat (8 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 92 mg chol., 618 mg sodium, 71 g carb., 4 g fiber, 5 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:31 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 13 2016

Ingredients

1 3/4
cups all-purpose flour
1/2
teaspoon salt
1/3
cup shortening
1/4
cup unsalted butter, cut into pieces
3
tablespoons ice water
3
ruby red grapefruits
1/4
cup orange or citrus marmalade
1/3
cup finely crushed tea biscuit or butter cookies
6
tablespoons sugar
Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Gently flatten dough into a disk. Wrap in plastic wrap and chill for at least 2 hours.
Preheat oven to 425 degrees F. On a lightly floured surface, roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around rolling pin. Ease pastry into a 12-inch pizza pan. Flute edge. Bake for 8 minutes.
Meanwhile, cut a thin slice from both ends of 1 grapefruit. Place a cut end on a cutting board and cut away the peel and the white part of the rind. Turn grapefruit on its side; thinly slice. Cut slices in halves. Place half-slices on paper towels; pat dry. Repeat with the remaining 2 grapefruits.
Spread marmalade over partially baked crust. Sprinkle with crushed cookies. Arrange grapefruit on crust; sprinkle with 3 tablespoons of the sugar.
Bake at 425 degrees F for 20 to 22 minutes or until crust is browned. Remove tart from oven; turn on broiler. Sprinkle tart with the remaining 3 tablespoons sugar. Broil for 2 to 3 minutes or until top is browned. Let cool on a wire rack
Nutrition Facts (Broiled Grapefruit Tart)
Per serving: 225 kcal cal., 10 g fat (4 g sat. fat, 10 mg chol., 114 mg sodium, 32 g carb., 1 g fiber, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:27 am   |  Permalink   |  0 Comments  |  Email
Friday, March 04 2016

ingredients
3/4   cup   milk
1    package  active dry yeast
1/4   cup   butter, melted
2    tablespoons   granulated sugar
1      egg, lightly beaten
1/2   teaspoon   salt
3    cups   all-purpose flour
1/4   cup   butter, melted
3/4   cup   granulated sugar
2    teaspoons   ground cinnamon
    Chopped pistaschio nuts (optional)
QUICK GLAZE
1    cup   powdered sugar
1/2   teaspoon   vanilla
1 - 2    tablespoons   milk
directions
In a small saucepan heat the milk until just warm (105 degrees F to 115 degrees F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).
Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350 degrees F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve.
QUICK GLAZE
In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 296, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 5, carb. (g) 50, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 25, pro. (g) 5, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.33, Riboflavin (mg) 0.24, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 180, Potassium (mg) 74, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 23 2016

ingredients
2    cups   all-purpose flour
2    teaspoons   baking powder
1/2   teaspoon   ground cinnamon
1/2   teaspoon   salt
2      eggs
3/4   cup   light-brown sugar
1/2   cup (1 stick)  unsalted butter, melted
2      large ripe bananas, mashed (1 cup)
1    teaspoon   vanilla extract
1/2   cup   chopped walnuts
3/4   cup   low-fat granola (without raisins), lightly crushed
directions
Heat oven to 350 degrees F. Coat 3, 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients; set aside. In a medium-size bowl, combine the eggs, light-brown sugar and melted butter. Whisk until smooth. Add mashed banana and vanilla. Pour banana mixture into well in dry ingredients; stir just until moist. Stir in chopped walnuts.
Divide batter evenly among the prepared pans. Sprinkle crushed granola over all pans, dividing evenly.
Bake the loaves at 350 degrees F for 30 to 33 minutes or until set, and golden around the edges. Let the loaves cool in the pan on a wire rack for 5 minutes. Transfer directly to rack; serve warm, if desired.
Note
This batter may also be prepared as 12 standard-size muffins. Reduce baking time to 25 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 188, Fat, total (g) 8, chol. (mg) 37, sat. fat (g) 4, carb. (g) 26, fiber (g) 1, pro. (g) 3, sodium (mg) 158, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 16 2016

Ingredients

Nonstick cooking spray
1
pound bulk breakfast sausage
3/4
cup finely chopped green sweet pepper (1 medium)
1
fresh jalapeno chile pepper, stemmed, seeded, and finely chopped*
5
eggs, lightly beaten
2
teaspoons vegetable oil
1/4
cup sliced green onions (2)
1/4
cup snipped fresh cilantro and/or parsley
1/2
teaspoon salt
1/2
teaspoon ground cumin
9
6-inch corn tortillas
2
cups shredded Monterey Jack cheese (8 ounces)
1
16 ounce jar salsa verde
Sour cream (optional)
Snipped fresh cilantro an/or parsley (optional)
Directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.
Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.
Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.
From the Test Kitchen
*TIP:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Chile Verde Breakfast Lasagna)
Per serving: 429 kcal cal., 31 g fat (13 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 181 mg chol., 776 mg sodium, 18 g carb., 2 g fiber, 2 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:26 am   |  Permalink   |  0 Comments  |  Email
Monday, February 15 2016

ingredients
1    package  active dry yeast
3    tablespoons   sugar
1/2   cup   warm water (105 degrees F to 115 degrees F)
3 1/2   cups   all-purpose flour
1/2   cup   warm milk or water (105 degrees F to 115 degrees F)
1      egg
1      egg yolk
1/4   teaspoon   salt
3    tablespoons   butter or pareve margarine, cut up and softened
    Cooking oil for deep-frying
1/3   cup   sugar
3/4   cup   chocolate-hazelnut spread
directions
In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 12 cup warm water until yeast is dissolved. Let stand for 10 minutes.
In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*
Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).
On a well-floured surface, roll dough to 12-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.
Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.
Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts.
Tip
*TEST KITCHEN TIP:
If you dont have a food processor, in a large mixing bowl, combine flour, milk, egg, egg yolk, salt, yeast mixture, and 2 tablespoons sugar. Beat with an electric mixer until combined. Add butter and beat until combined

NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 17, chol. (mg) 33, sat. fat (g) 3, carb. (g) 33, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 7, pro. (g) 4, vit. A (IU) 97, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 72, Potassium (mg) 53, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 04 2016

ingredients
1 1/2 tablespoons sour cream
1 tablespoon ketchup
1 1/2 teaspoons whole-grain mustard
1/8 teaspoon hot sauce
6 store-bought biscuits, warmed and split
12 slices deli corned beef
1/3 cup sauerkraut
6 slices Swiss cheese
directions
In small bowl, stir together sour cream, ketchup, mustard and hot sauce; season. Put biscuit bottoms on baking sheet; top with corned beef, sauerkraut and cheese. Broil until cheese melts. Slather with sauce and add biscuit tops.

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Friday, January 22 2016

ingredients
2 1/4   cups   all-purpose flour
2    tablespoons   sugar
1    package  active dry yeast
1    teaspoon   vanilla (optional)
1/2   teaspoon   salt
1 3/4   cups   milk
2      eggs
1/3   cup   cooking oil or butter, melted
directions
In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.
Variation
Overnight Cornmeal Waffles:
Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 133, Fat, total (g) 6, chol. (mg) 29, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, vit. A (IU) 97, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 94, Potassium (mg) 76, calcium (mg) 40, iron (mg) 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:07 am   |  Permalink   |  0 Comments  |  Email
Tuesday, January 19 2016

ingredients
2 1/2   cups   vegetable broth
1 1/4   cups   milk
1    cup   quick-cooking polenta mix
1 1/4   cups   shredded Mexican-style four-cheese blend
1    4 ounce can  diced green chiles
8    ounces   bulk pork sausage
2    cups   sliced fresh mushrooms
1    cup   finely chopped onion
    Nonstick cooking spray
8      eggs
    Freshly ground black pepper (optional)
    Snipped fresh cilantro (optional)
    Bottled hot pepper sauce (optional)
directions
In a large saucepan, bring vegetable broth to boiling. Meanwhile, in a small bowl or large glass measuring cup, stir together milk and polenta. Add polenta mixture in a slow, steady stream to vegetable broth, stirring constantly; reduce heat. Cook and stir until bubbly; cook and stir for 3 to 5 minutes more until polenta is thickened. Stir in cheese and diced green chlles until well mixed; set aside.
In an extra-large skillet, cook sausage, mushrooms and onion over medium-high heat until meat browns and onion is tender. Drain and discard liquid. Stir in polenta mixture until well mixed.
Evenly spread polenta-meat mixture into a greased 3-quart oval or rectangular baking dish. Cover baking dish with a sheet of greased or nonstick foil; store overnight in the refrigerator.
While oven preheats to 375 degrees , use the bottom of a 1/3-cup measuring cup coated with cooking spray to make eight indentations in the polenta mixture. Bake, covered, for 35 minutes. Reduce oven temperature to 325 degrees F. Remove baking dish from oven; remove foil. Break one egg into a small dish. Carefully slide the egg into an indentation. Repeat with remaining eggs. Return to oven.
Bake, uncovered, in the 325 degrees F oven for 25 minutes more or until the eggs are almost set. Let stand on wire rack 5 to 10 minutes (eggs will continue to cook). If you like, sprinkle with pepper and snipped cilantro and serve with hot pepper sauce.
Tip
For four servings:
Grease a 2-quart au gratin baking dish. Prepare as directed above except cut all of the ingredient amounts in half, using 2/3 cup milk and 2/3 cup shredded cheese. Bake, covered, in a 375 degrees F oven for 30 minutes. Reduce oven temperature to 325 degrees F. Bake, uncovered, for 20 minutes more or until the eggs are almost set. Let stand on wire rack 5 to 10 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 392, Fat, total (g) 19, chol. (mg) 225, sat. fat (g) 8, carb. (g) 34, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 20, vit. A (IU) 713.54, vit. C (mg) 2.26, Thiamin (mg) 0.14, Riboflavin (mg) 0.44, Niacin (mg) 2.3, Pyridoxine (Vit. B6) (mg) 0.24, Folate (µg) 33.57, Cobalamin (Vit. B12) (µg) 0.9, sodium (mg) 686, Potassium (mg) 308, calcium (mg) 213, iron (mg) 1.73, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 22 2015

ingredients
1    cup   all-purpose flour
3/4   cup   cornmeal
1/3   cup   sugar
2    teaspoons   baking powder
1/4   teaspoon   salt
1      beaten egg
3/4   cup   buttermilk
1/4   cup   cooking oil
1/2   teaspoon   finely shredded lemon peel
1    cup   coarsely chopped cranberries
2    tablespoons   sugar
1/4   cup   finely chopped walnuts
directions
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Make Ahead Tip
Prepare muffins; cool. Wrap and freeze up to 3 months. To reheat: Wrap muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 168, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 1, carb. (g) 27, fiber (g) 1, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 1.77, sodium (mg) 137, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Friday, November 13 2015

ingredients
3/4   cup   baby oatmeal
1    cup   all-purpose flour
2    tablespoons   sugar
2    teaspoons   baking powder
3/4   teaspoon   kosher or other coarse salt
3    tablespoons   melted and slightly cooled
1    cup   low-fat milk
1    cup   sweet potato puree
1/2   cup   apricot or other fruit puree
1    tablespoon   honey
2      large eggs
1/4   teaspoon   cinnamon
1    tablespoon   vegetable oil
directions
Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.
In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.
Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.
For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.
Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 46, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 6, fiber (g) 0, sugar (g) 2, pro. (g) 1, sodium (mg) 78, calcium (mg) 35, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 03 2015

Chunks of pumpkin bread taste even more dessert-like with the addition of some extra sugar¿and a healthy drizzle of cream cheese icing. Try this casserole for dessert or a splurge-worthy breakfast!

ingredients
6    cups   pumpkin bread cubes*
2      eggs, lightly beaten
2    cups   milk
1/2   cup   granulated sugar
1/4   cup   butter, melted
1    teaspoon   finely shredded orange peel
1/4 - 1/2   teaspoon   pumpkin pie spice*
1/3   cup   tub-style cream cheese, softened
1    tablespoon   butter, softened
3    tablespoons   powdered sugar
1 - 2    tablespoons   orange juice
directions
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Monday, October 26 2015

Strata is the perfect breakfast for a Sunday morning or when you have overnight guests. Make this early in the morning or the day before and for a fun variation, try using sausage or pork and mushrooms instead.

ingredients
    Nonstick cooking spray
8    strips  bacon, crisp-cooked, drained, and chopped
1    9 ounce   package frozen cut asparagus, thawed and well-drained
3/4   cup   bottled roasted red sweet peppers, drained and chopped
12    slices  dry white bread, cut into 1/2-inch cubes (about 8 cups)
3    cups   shredded Swiss cheese (12 ounces)
8      eggs
3    cups   milk
1 1/2   teaspoons   dry mustard or 3 tablespoons Dijon-style mustard
1/2   teaspoon   salt
1/4   teaspoon   cayenne pepper
directions
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours.
Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.
Variation
Pork, Pepper & Mushroom Strata:
Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.

Make Ahead Tip
Make-Ahead Tip
To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 197, sat. fat (g) 10, carb. (g) 19, fiber (g) 1, pro. (g) 21, vit. A (IU) 583.08, vit. C (mg) 25.98, sodium (mg) 965, calcium (mg) 292.81, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 24 2015

While popular in sweet desserts, pumpkin is a great addition to savory recipes. From curries to stews to soups, these easy pumpkin recipes call for either fresh or canned pumpkin.

6 cups pumpkin bread cubes*
2 eggs, lightly beaten
2 cups milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 teaspoon finely shredded orange peel
1/4- 1/2 teaspoon pumpkin pie spice*
1/3 cup tub-style cream cheese, softened
1 tablespoon butter, softened
3 tablespoons powdered sugar
1 - 2 tablespoons orange juice
complete your meal
Our Best Cake Recipes
Our Best Sugar Cookie Recipes
Our Best Chocolate Recipes
directions
1. 
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
2. 
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
3. 
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
4. 
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 22 2015

ingredients
3 1/4 - 3 3/4   cups   all-purpose flour
2    packages  active dry yeast
1    teaspoon   apple pie spice
1/2   cup   sugar
1/2   cup   apple cider
1/4   cup   milk
1/4   cup   butter
1    teaspoon   salt
2      eggs
    Vegetable oil for deep-fat frying
1    recipe  Spiced Glaze (see recipe below)
Spiced Glaze
2    cups   sifted powdered sugar
1/4   teaspoon   apple pie spice
2 - 3    tablespoons   milk

directions
In a large bowl, combine 1-1/2 cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan, heat and stir sugar, cider, milk, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour waxed paper; set aside.
Roll each dough half to 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Place on prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes). Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
Dip tops of cooled doughnuts in the Spice Glaze and let stand until set. Makes 16 to 18 doughnuts plus holes.
Spiced Glaze
In a small bowl, combine powdered sugar and apple pie spice. Stir in enough milk to make a thin icing consistency.

Posted by: AT 02:49 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 21 2015

This yeast bread recipe, also called a brioche, has a lightly sweet and rich flavor. Braided and shaped, it encircles fruit or a container of spread when served.

ingredients
2 3/4 - 3 1/4   cups   all-purpose flour
1    package  active dry yeast
1/2   cup   butter
1/4   cup   milk
1/4   cup   water
2    tablespoons   sugar
1/2   teaspoon   salt
2      eggs
1    tablespoon   finely shredded orange peel
3/4   cup   golden raisins
    Milk
    Apricot Jam
directions
In large mixing bowl combine 1-1/2 cups flour and yeast; set aside.
In medium saucepan heat butter, the 1/4 cup milk, water, sugar, and salt over medium heat until very warm (120 degrees F to 130 degrees F) and butter is almost melted. Add butter mixture, eggs, and orange peel to flour mixture. Beat on low until combined; beat on high 3 minutes. With wooden spoon stir in raisins and as much remaining flour as you can.
Turn out dough on lightly floured surface. Knead in enough remaining flour for moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn to grease surface. Cover; let rise in warm place 1 hour or until nearly doubled in size.
Punch down dough; turn onto work surface. Cover; let rest 5 minutes. Equally divide dough in three; roll each to a 26-inch length. Lay side by side 1 inch apart; braid. Pinch each end of braid together. Transfer to large greased baking sheet. Shape in ring and pinch both ends together. Cover with plastic wrap; let rise 40 minutes, dough will rise slightly.
Meanwhile, preheat oven to 350 degrees F. Lightly brush bread ring with milk. Place a foil ball or oven-safe glass measure or jar in center to preserve shape. Bake 25 to 30 minutes or until golden and bread sounds hollow when tapped. Remove from oven; cool. Place on platter; cut into slices. Serve with apricot jam. Makes 8 to 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 343, Fat, total (g) 13, chol. (mg) 84, sat. fat (g) 8, carb. (g) 49, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 13, pro. (g) 4, vit. A (IU) 437.31, vit. C (mg) 1.77, Thiamin (mg) 0.37, Riboflavin (mg) 0.38, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 108.86, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 252, Potassium (mg) 215, calcium (mg) 40.39, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:45 am   |  Permalink   |  0 Comments  |  Email
Friday, September 25 2015

ingredients
1    recipe  Deep-Dish Pastry Shell
8    ounces   pancetta, chopped
2      large onions, thinly sliced (about 2 cups)
1/2   teaspoon   dried thyme, crushed
1/2   cup   oil-packed dried tomatoes, drained and chopped
4    cups   baby spinach
8    ounces   havarti cheese, shredded
6      eggs
2    cups   plain fat-free Greek yogurt
1    cup   milk
1/2   teaspoon   salt
1/4   teaspoon   ground white pepper
1/8   teaspoon   ground nutmeg
    Fresh basil, if desired
Deep Dish Pastry Shell
2    cups   all-purpose flour
1    teaspoon   salt
8    tablespoons   cold unsalted butter, cut into small pieces
1      large egg, lightly beaten
1/4   cup   cold water

directions
Prepare Deep-Dish Pastry Shell. Preheat the oven to 325 degrees F.
In a large skillet over medium heat cook the pancetta until lightly browned, about 10 to 12 minutes, stirring occasionally. With a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons drippings in the skillet.
Return skillet to medium heat. Add the onions and dried thyme; cook, stirring occasionally, until tender and golden, 20 to 22 minutes. Stir in the dried tomatoes and cook 1 minute. Add the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and cool 10 minutes. Stir in pancetta and cheese.
For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Cover and blend until frothy.
Set the springform pan with the pastry shell on a baking sheet. Spoon onion mixture into the bottom of the pastry shell. Pour in the custard. Bake 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is just set in the center (165 degrees F). Let cool in the pan 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges.
Deep Dish Pastry Shell
In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together. Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together; shape into a circle. Wrap and chill at least 30 minutes.
Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
Preheat the oven to 400 degrees F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 455, Fat, total (g) 27, chol. (mg) 182, sat. fat (g) 14, carb. (g) 28, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 22, vit. A (IU) 2400.16, vit. C (mg) 14.46, Thiamin (mg) 0.25, Riboflavin (mg) 0.36, Niacin (mg) 1.77, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 113.8, Cobalamin (Vit. B12) (µg) 0.46, sodium (mg) 728, Potassium (mg) 246, calcium (mg) 263, iron (mg) 2.96, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 13 2015

A miniature peanut butter cup is tucked into each ball of dough that makes up this pull-apart sweet bread recipe.

ingredients
Dough:
    Dough:
3/4   cup   warm water (105 degrees F to 115 degrees F)
2    teaspoons   plus 1/3 cup sugar
2      envelopes active dry yeast
2    tablespoons   butter, at room temperature
1/4   cup   smooth peanut butter
1      egg
3    cups   bread flour
1    teaspoon   salt
Filling:
    Filling:
18      mini chocolatepeanut butter cups
Glaze:
    Glaze:
8      mini chocolatepeanut butter cups
1    tablespoon   milk
directions
Dough:
Mix together warm water and the 2 teaspoons sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup flour or more as needed for dough to come together.
Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1-3/4 hours.
Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9-inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side).
Filling:
Unwrap and cut chocolatepeanut butter cups in half. Taking 1 piece of dough, wrap around a peanut-butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth sides down, in bottom of greased 6-cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full.
Place pan in COLD oven. Turn oven on to 375 degrees F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool.
Glaze:
Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 137, Fat, total (g) 5, chol. (mg) 12, sat. fat (g) 2, carb. (g) 20, fiber (g) 1, pro. (g) 4, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:05 am   |  Permalink   |  0 Comments  |  Email
Friday, September 04 2015

Mini quiches are perfect for brunch, or to feed hungry family members during a busy holiday weekend.

ingredients
3    cups   broccoli florets
4    ounce (6 strips)  turkey bacon
9      eggs
3      egg whites
1/2   cup   2% milk
1/2   cup   grated cheddar
1/2   teaspoon   salt
1/4   teaspoon   pepper
directions
Heat oven to 375 degrees . Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.
Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.
Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.
Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.
Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.
To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 111, Fat, total (g) 7, chol. (mg) 173, sat. fat (g) 3, carb. (g) 2, fiber (g) 1, pro. (g) 9, sodium (mg) 316, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:56 am   |  Permalink   |  0 Comments  |  Email
Friday, August 28 2015

When salmon is added to a potato and egg dish, you can serve it for breakfast, brunch or dinner.

ingredients
1    pound   fresh or frozen skinless salmon fillets
2    tablespoons   olive oil
1    teaspoon   Old Bay® seasoning
1    pound   tiny new potatoes, quartered
6      eggs, lightly beaten
1/3   cup   water
1/4   teaspoon   salt
1/4   teaspoon   pepper
1      medium green sweet pepper, seeded and chopped
directions
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of fish. Cut into six serving size pieces; brush with 2 teaspoons of the oil and sprinkle with Old Bay® seasoning. Place on the greased rack of a broiler pan. Broil 4 to 6 minutes per 1/2-inch of thickness or until fish begins to flake when tested with a fork, turning once halfway through broiling.
In a very large skillet heat remaining oil over medium-high heat. Add potatoes. Cook, covered, about 10 minutes or until potatoes are tender and golden brown, stirring occasionally. Reduce heat to medium.
In a medium bowl whisk together eggs, water, salt and pepper; add to skillet along with sweet pepper. Cook, uncovered, over medium heat without stirring until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
Divide potato mixture among serving plates; top each with a salmon portion.
Tip
Lunch Tomorrow:
Reserve leftover cooked salmon portions. Split a whole grain hoagie and fill it with the salmon and reduced-fat coleslaw.

Tip
Cost-Saving Tip: While higher in sodium, fresh salmon can easily be substituted for 2 6-ounce cans skinless boneless salmon, drained and flaked. Make sure to rinse it to get any excess sodium-packed liquid off. Omit step 1. Heat canned salmon through and serve atop potato mixture.

Convenience Tip: Instead of prepping the fresh tiny new potatoes, use a 20-ounce package refrigerated red potato wedges instead.

Substitution Tip: Eggs can be part of a healthy diet, but if you would prefer, the eggs can be substituted for 1 1/2 cups refrigerated or frozen egg substitute.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 307, Fat, total (g) 18, chol. (mg) 256, sat. fat (g) 4, carb. (g) 13, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 24.8, Thiamin (mg) 0.36, Riboflavin (mg) 0.36, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 2.81, sodium (mg) 327, Potassium (mg) 721, calcium (mg) 50.48, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 16 2015

A mix of dried fruits and nuts, a splash of brandy, and warm spices make this pastry dessert simply divine. Cut it into diamonds, which is traditional for this Greek treat.

ingredients
1 1/4   cups   sugar
1    cup   water
3    1/4-inch slices  fresh ginger
1/2   teaspoon   finely shredded lemon peel
1/2   cup   honey
2    tablespoons   brandy or orange juice
1    tablespoon   lemon juice
2    cups   pistachios, finely chopped
1/2   cup   snipped dried apricots
1/2   cup   snipped dried cherries
1/4   cup   sugar
1    teaspoon   ground ginger
1/2   teaspoon   ground cardamom
1 1/2   cups   butter, melted
1    16 ounce package  frozen phyllo dough (9x14-inch sheets), thawed
directions
For syrup, in a medium saucepan stir together the 1-1/4 cups sugar, water, fresh ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for 30 minutes, stirring occasionally. Remove from heat. Stir in honey, brandy, and lemon juice. Strain to remove lemon peel and ginger. Let syrup cool to room temperature (do not refrigerate).
Preheat oven to 325 degrees F. For filling, in a large bowl combine pistachios, apricots, cherries, 1/4 cup sugar, ground ginger, and cardamom. Set aside.
Brush the bottom of a 3-quart rectangular baking dish with some of the melted butter. Unfold phyllo dough. With kitchen shears or a knife cut through the whole stack of phyllo dough sheets at one time to make a 13x9-inch rectangle. Discard extra pieces. Keep phyllo covered with plastic wrap, removing sheets as needed. One layer at a time, layer 10 phyllo sheets in the dish, generously brushing each sheet with melted butter. Sprinkle one-third of the filling on the phyllo layers. Repeat layering the phyllo sheets and filling twice.
Layer remaining phyllo sheets on the third layer of filling, brushing each sheet with butter before layering the next sheet. Drizzle any remaining butter on the top layer.
Use a sharp knife to make four straight cuts through all the layers the length of the dish to make five rows. Then make eight diagonal cuts through all the layers, making diamonds. (Do not remove the pieces from the dish). Bake 40 to 50 minutes or until golden brown. Slightly cool in the baking dish on a wire rack. Spoon syrup over hot baklava. Cool completely or let set overnight at room temperature before serving. Makes 35 servings.
Make Ahead Tip
Place baklava pieces between layers of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months. Thaw in the refrigerator.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 12, chol. (mg) 21, sat. fat (g) 5, carb. (g) 26, fiber (g) 1, pro. (g) 3, sodium (mg) 137, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 11 2015

ingredients
6      eggs
1    cup   milk
1    cup   all-purpose flour
1/3   cup   sugar
1/2   teaspoon   salt
2    tablespoons   butter
1    tablespoon   confectioners' sugar, for dusting
directions
Heat oven to 400 degrees F. Whisk together eggs, milk, flour, sugar and salt in large bowl.
Melt butter in oven-proof skillet, preferably 10-inch cast-iron pan, over medium heat. Using a pot holder, remove skillet from heat. Pour egg mixture into hot skillet.
Carefully transfer hot skillet to 400 degrees F oven and bake for 20 minutes or until pancake is golden and puffed.
Sift confectioners' sugar over top of pancake and serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 192, Fat, total (g) 8, chol. (mg) 171, sat. fat (g) 4, carb. (g) 23, fiber (g) 8, pro. (g) 7, sodium (mg) 208, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 25 2015

ingredients
3/4   cup   milk
1 1/2   teaspoons   loose green tea
1 1/2   cups   all-purpose flour
2    tablespoons   sugar
2    teaspoons   baking powder
1/4   teaspoon   baking soda
1/2   teaspoon   salt (reduce to 1/4 teaspoon if using all or part butter)
3      eggs, separated
1    6 ounce container  plain yogurt, 3/4 cup sour cream, or 3/4 cup buttermilk
1/2   cup   shortening and/or butter, melted and cooled
1    tablespoon   finely grated fresh ginger
1    recipe  Summer Peach Sauce
    Chopped fresh peaches (optional)
    Vanilla yogurt, creme fraiche, or whipped cream (optional)
    Chopped candied ginger and/or freshly grated nutmeg (optional)
Summer Peach Sauce
4      ripe medium peaches
3    tablespoons   lemon juice
2    tablespoons   cornstarch
1    tablespoon   chopped crystallized ginger or 1/4 teaspoon ground ginger
1/8   teaspoon   grated whole nutmeg
2    tablespoons   honey

directions
In a small saucepan heat milk over medium heat just until simmering (small bubbles on the surface); remove from heat. Place green tea in an infuser (or place on a 4-inch square of 100-percent-cotton cheesecloth and tie with 100-percent-cotton string.) Add tea to hot milk and steep for 5 minutes; remove tea and discard. Set milk aside to cool slightly.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt; set aside. In a medium bowl lightly beat egg yolks with a whisk. Whisk in the warm milk, yogurt, shortening, and fresh ginger. Add yolk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
In a clean large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form(tips stand straight). Stir a spoonful of whites into batter to lighten. Gently fold in the remaining whites.
Add batter to a preheated, lightly greased Belgian or regular waffle baker according to manufacturer's directions. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with the remaining batter. Serve warm with Summer Peach Sauce. If desired, garnish with chopped peaches, yogurt, and/or candied ginger.
Summer Peach Sauce
Peel and chop peaches; set 1 chopped peach (3/4 cup) aside. Place the remaining chopped peaches in a small saucepan. Using a potato masher, mash peaches in saucepan. Stir in lemon juice, cornstarch, ginger, and nutmeg. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir for 2 minutes. Remove from heat. Stir in the reserved 3/4 cup chopped peach and the honey. Serve warm or at room temperature. Makes about 2-1/2 cups sauce.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 216, Fat, total (g) 11, chol. (mg) 49, sat. fat (g) 3, carb. (g) 26, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 11, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 4.72, Thiamin (mg) 0.15, Riboflavin (mg) 0.19, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 217, Potassium (mg) 198, calcium (mg) 111.06, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:33 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 14 2015

ingredients
8      eggs
1/3   cup   milk
1/2   teaspoon   ground cumin
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
1    tablespoon   butter
2      medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
1      green onion, sliced
2    cups   baby spinach
    Fresh Italian (flat-leaf) parsley
    Bottled hot pepper sauce (optional)
directions
In a medium bowl whisk together eggs, milk, cumin, salt and pepper; set aside.
In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Pass bottled hot pepper sauce.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 13, chol. (mg) 381, sat. fat (g) 5, carb. (g) 20, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 15, vit. A (IU) 13050.15, vit. C (mg) 11.6, Thiamin (mg) 0.11, Riboflavin (mg) 0.55, Niacin (mg) 0.57, Pyridoxine (Vit. B6) (mg) 0.34, Folate (µg) 113.43, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 390, Potassium (mg) 465, calcium (mg) 140, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 11 2015

ingredients
4      eggs
8    ounces   hot or sweet Italian sausage (remove casings if present)
4    7 inches   Greek flatbread or pita bread rounds
1    cup   pizza sauce or thick marinara sauce
1/2   cup   shredded mozzarella cheese (2 oz.)
1/2   cup   shredded cheddar cheese (2 oz.)
1/2   cup   thinly sliced red onion
4    cups   torn arugula
1    tablespoon   olive oil
1    teaspoon   lemon juice
1 - 2    tablespoons   grated Parmesan cheese
1/8   teaspoon   each salt and ground black pepper
directions
Let eggs stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
Meanwhile, place flatbreads directly on oven rack. Bake for 4 to 6 minutes or until lightly toasted, turning once. Arrange flatbreads on the prepared baking sheet. Increase oven to 450 degrees F.
Spread one-fourth of the pizza sauce over each flatbread. Sprinkle with mozzarella and cheddar cheeses, cooked sausage, and onion. Break an egg into a small dish*; make a small indentation in the center of one pizza and pour the egg into the indentation. Repeat with the remaining eggs and pizzas. Bake in the 450 degrees F oven for 12 to 15 minutes or until egg whites are set and yolks begin to thicken.
In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.
Tip
*Tip:
* This is in case the yolk breaks when you crack the egg. If it does, start over with another egg.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 593, Fat, total (g) 30, chol. (mg) 250, sat. fat (g) 12, carb. (g) 45, Monounsaturated fat (g) 14, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 30, vit. A (IU) 1360.53, vit. C (mg) 11.81, Thiamin (mg) 0.68, Riboflavin (mg) 0.69, Niacin (mg) 5.33, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 129.02, Cobalamin (Vit. B12) (µg) 1.34, sodium (mg) 1122, Potassium (mg) 617, calcium (mg) 383.68, iron (mg) 4.14, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:43 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 31 2015

ingredients
1    6 ounce package  turkey bacon (such as Butterball Thin & Crispy), diced
1    15 ounce package  Alexia Oven Reds olive oil, Parmesan and garlic frozen potato wedges, cut into bite-size pieces
1      sweet red pepper, cored and diced
1/2     Vidalia onion, chopped
6    ounces   50% reduced-fat cheddar cheese, shredded
6      large eggs
1 1/2   cups   skim milk
2    tablespoons   minced chives, plus more for garnish
1/4   teaspoon   salt
1/2   teaspoon   black pepper
1    cup   Bisquick HeartSmart
directions
Coat programmable slow-cooker insert with nonstick cooking spray. Cook turkey bacon in a nonstick skillet over medium heat until just crisp, 9 minutes.
In a large bowl, toss together potato wedges, turkey bacon, red pepper, onion and 1 cup of the cheese. In a medium bowl, whisk eggs, milk, chives, salt and pepper. Whisk in Bisquick.
Pour potato mixture into slow cooker. Add egg mixture and top with remaining cheese. Cover and slow cook on LOW for 5 1/2 to 6 hours (machine will switch to WARM after cooking). Cut into wedges and serve.
Tip
Just In Time
Use a programmable slow cooker (or an appliance timer) to stop cooking automatically after 6 hours.

Tip
For easier cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 296, Fat, total (g) 13, chol. (mg) 189, sat. fat (g) 4, carb. (g) 28, fiber (g) 2, pro. (g) 19, sodium (mg) 783, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:19 am   |  Permalink   |  0 Comments  |  Email
Monday, May 25 2015

ingredients
1    pound   bulk sage-flavor pork sausage (casings removed, if present)
3/4   cup   chopped red sweet pepper (1 medium)
1/2   cup   chopped onion (1 medium)
9    4 inches   leftover or toasted frozen plain or buttermilk waffles, halved
3      eggs, lightly beaten
1 1/2   cups   half-and-half, light cream, or whole milk
1    tablespoon   snipped fresh sage
    Fresh sage leaves (optional)
    Pure maple syrup
directions
Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner; set aside.
In a large skillet cook sausage, sweet pepper, and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spread one-third of the sausage mixture in the prepared cooker; top with one-third of the halved waffles. Repeat layers twice more.
In a medium bowl combine eggs, half-and-half, and snipped sage. Pour egg mixture over layers in cooker. Using the back of a large spoon, press down lightly to moisten the top layer of waffles. If desired, sprinkle with sage leaves.
Cover and cook on low-heat setting about 3 1/2 hours or until a knife inserted in the center of egg mixture comes out clean, giving the crockery liner a half-turn once halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Cool for 30 minutes. Serve bread pudding warm with maple syrup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 558, Fat, total (g) 30, chol. (mg) 168, sat. fat (g) 11, carb. (g) 55, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 31, pro. (g) 19, vit. A (IU) 1653.21, vit. C (mg) 26.16, Thiamin (mg) 0.4, Riboflavin (mg) 1.05, Niacin (mg) 4.28, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 61.33, Cobalamin (Vit. B12) (µg) 1.96, sodium (mg) 792, Potassium (mg) 325, calcium (mg) 305, iron (mg) 3.98, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email
Monday, May 11 2015

ingredients
8      eggs
1/4   teaspoon   plus 1/8 teaspoon salt, divided
3    teaspoons   olive oil, divided
10    ounces   frozen chopped spinach, thawed and squeezed dry
1    cup   jarred roasted red peppers, drained and chopped
3    tablespoons   grated Parmesan cheese
2    tablespoons   goat cheese (chevre), crumbled
2      tomatoes, cored and sliced into wedges
1/4   cup   thinly sliced fresh basil leaves
directions
Preheat oven to 375 degrees F. In medium bowl, whisk eggs with 1/4 teaspoon salt. In a large oven-safe nonstick skillet, heat 2 teaspoons oil over medium heat. Add eggs and cook until edges are set, about 4 minutes. Top evenly with spinach, peppers, and cheeses. Bake until eggs are cooked through and the cheese has melted, about 10 minutes. Cool 2 minutes and slice.
In a large bowl, toss tomatoes with basil, 1/8 teaspoon salt, and 1 teaspoon olive oil. Serve with the frittata.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 257, Fat, total (g) 17, chol. (mg) 381, sat. fat (g) 6, carb. (g) 9, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 19, vit. A (IU) 9638.88, vit. C (mg) 114.8, Thiamin (mg) 0.16, Riboflavin (mg) 0.71, Niacin (mg) 1.06, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 161.31, Cobalamin (Vit. B12) (µg) 0.99, sodium (mg) 511, Potassium (mg) 633, calcium (mg) 221, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 10 2015

ingredients
1/2   cup   heavy cream
2    tablespoons   plus 2 tsp sugar
1    cup   all-purpose flour
1    teaspoon   baking powder
1/2   teaspoon   salt
1    cup   milk
4    tablespoons   unsalted butter, melted
1      egg, separated, plus 1 egg white
1/2   teaspoon   vanilla extract
6    tablespoons   chocolate-hazelnut spread
2    cups   sliced bananas
2    centimeters   sliced strawberries
directions
Heat waffle iron. In a bowl, beat heavy cream with 2 tsp sugar to stiff peaks. Set aside.
In a large bowl, whisk together flour, remaining 2 tbsp sugar, the baking powder and salt. In a separate bowl, stir together milk, butter, egg yolk and vanilla. Pour wet mixture into dry mixture and stir until just combined. Place egg whites in another bowl and beat with a hand mixer on high until fluffy. Fold into batter.
Ladle batter into waffle iron (about 1/2 cup per waffle). Cook according to manufacturers directions. Repeat with remaining batter. (Makes about 6 standard waffles.)
Top each warm waffle with 1 tbsp chocolate-hazelnut spread, 1/3 cup sliced bananas, 1/3 cup sliced strawberries and whipped cream.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 407, Fat, total (g) 22, chol. (mg) 87, sat. fat (g) 11, carb. (g) 48, fiber (g) 3, pro. (g) 8, sodium (mg) 232, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:41 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 26 2015

ingredients
    Nonstick cooking spray
1    pound   russet potatoes, peeled and cut into 3/4-inch pieces
2    tablespoons   olive oil
1/2   cup   chopped onion (1 medium)
3/4   teaspoon   salt
1/4   teaspoon   ground black pepper
12      eggs, lighlty beaten
1/2   cup   shredded reduced-fat cheddar cheese (2 ounces)
1/2   cup   chopped tomato (1 medium)
directions
Line a 3 1/2- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).
Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2 1/2 hours or until eggs are set.
Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into wedges. Top with tomato. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 101, Fat, total (g) 6, chol. (mg) 142, sat. fat (g) 2, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 6, vit. A (IU) 287.6, vit. C (mg) 5.56, Thiamin (mg) 0.04, Riboflavin (mg) 0.18, Niacin (mg) 0.32, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 23.17, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 195, Potassium (mg) 172, calcium (mg) 51, iron (mg) 0.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:04 am   |  Permalink   |  0 Comments  |  Email
Friday, April 10 2015

ingredients
1/4   cup   plain Greek yogurt
1    tablespoon   snipped fresh dill
1    tablespoon   milk
    Ground black pepper
4    4-inch  pieces multigrain baguette-style French bread, split
4    ounces   Havarti cheese, thinly sliced
4    ounces   shaved ham
8      lengthwise sandwich pickle slices
2      hard-cooked eggs, peeled and sliced
directions
In a small bowl combine yogurt, the 1 tablespoon dill, and the milk. Season to taste with pepper; spread over one cut side of each baguette. Layer with cheese, ham, and pickle slices. Top with egg slices, additional dill, and bread tops.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 371, Fat, total (g) 15, chol. (mg) 132, sat. fat (g) 7, carb. (g) 40, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 20, vit. A (IU) 372.4, vit. C (mg) 2.46, Thiamin (mg) 0.2, Riboflavin (mg) 0.2, Niacin (mg) 0.88, Pyridoxine (Vit. B6) (mg) 0.13, Folate (µg) 13.72, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 1245, Potassium (mg) 151, calcium (mg) 210, iron (mg) 0.6, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:53 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 05 2015

ingredients
1 - 1 1/4   pounds   uncooked ground turkey breast
1    teaspoon   onion powder
1/2   teaspoon   coarsely ground black pepper
1/2   teaspoon   dried sage, crushed
1/4   teaspoon   ground nutmeg
1/4   teaspoon   crushed red pepper
1/8   teaspoon   dried marjoram, crushed
    Nonstick cooking spray
3      whole grain English muffins, split
8      eggs or 4 eggs plus 1 cup refrigerated or frozen egg product, thawed
2    cups   fat-free milk
1    teaspoon   dry mustard
1/4   teaspoon   salt
1/4   teaspoon   paprika
1    cup   chopped green sweet peppers (2 small)
1    cup   chopped red sweet peppers (2 small)
1/4   cup   sliced green onions (2)
1    cup   shredded reduced-fat cheddar cheese (4 ounces)
directions
In a large bowl combine ground turkey breast, onion powder, black pepper, sage, nutmeg, crushed red pepper, and marjoram; mix well. In a large skillet cook turkey mixture over medium heat until brown.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Cut English muffins into quarters; arrange in an even layer in baking dish. Sprinkle cooked turkey mixture evenly over English muffins.
In a large bowl whisk together eggs, milk, dry mustard, salt, and paprika; pour over layers in dish. Sprinkle sweet peppers and green onions over egg mixture. Cover and chill for 8 to 24 hours.
Preheat oven to 350 degrees F. Bake, uncovered, for 45 minutes. Sprinkle with cheese. Bake, for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 283, Fat, total (g) 11, chol. (mg) 230, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 27, vit. A (IU) 1276.9, vit. C (mg) 39.53, Thiamin (mg) 0.13, Riboflavin (mg) 0.4, Niacin (mg) 1.54, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 48.8, Cobalamin (Vit. B12) (µg) 0.75, sodium (mg) 362, Potassium (mg) 254, calcium (mg) 226, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 22 2015

ingredients
2 1/4   cups   all-purpose flour
1/2   cup   whole wheat pastry flour
1/4   cup   packed brown sugar*
1    tablespoon   baking powder
1/4   teaspoon   salt
1/3   cup   creamy peanut butter
3    tablespoons   butter
3/4   cup   fat-free milk
1/2   cup   refrigerated or frozen egg product, thawed
1/2   cup   semisweet chocolate pieces
directions
Preheat oven to 400 degrees F. Lightly grease a large baking sheet; set aside. In a large bowl combine flours, brown sugar, baking powder, and salt. Using a pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
In a small bowl whisk together milk and eggs. Add all at once to flour mixture along with chocolate pieces. Stir until moistened (dough will be sticky).
Turn dough out onto a well-floured surface. Knead gently for 10 to 12 strokes or until dough holds together and is smooth. Divide dough in half. Pat each portion into a 6-inch circle. Cut each circle into eight wedges, dipping knife into flour between cuts if necessary. Place wedges 2 inches apart on prepared baking sheet.
Bake about 12 minutes or until tops are lightly browned. Transfer scones to a wire rack. Serve while warm.
Tip
*Sugar Substitute:
Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.

Per Serving with Substitute: Same as above, except 174 cal., 23 g carb. (7 g sugars), 191 mg sodium.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 180, Fat, total (g) 7, chol. (mg) 6, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 9, pro. (g) 5, vit. A (IU) 106.84, vit. C (mg) 0.04, Thiamin (mg) 0.17, Riboflavin (mg) 0.15, Niacin (mg) 1.79, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 38.01, Cobalamin (Vit. B12) (µg) 0.09, sodium (mg) 192, Potassium (mg) 104, calcium (mg) 82, iron (mg) 1.27, Starch () 1, Other Carb () 0.5, Fat () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 05:28 pm   |  Permalink   |  0 Comments  |  Email
Saturday, March 21 2015

ingredients
    Nonstick cooking spray
1 1/2   cups   all-purpose flour
1/2   cup   whole wheat flour
2    teaspoons   baking powder
1/2   teaspoon   ground ginger
1/4   teaspoon   baking soda
1/4   teaspoon   salt
1    cup   mashed ripe bananas (2 to 3 medium)
1/2   cup   fat-free milk
1/3   cup   packed brown sugar*
1/4   cup   refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/4   cup   canola oil
1/3   cup   finely chopped, stemmed dried mission figs
1    tablespoon   finely chopped crystallized ginger
1    tablespoon   chia seeds or poppy seeds
directions
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl stir together flours, baking powder, ground ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl stir together the mashed bananas, milk, brown sugar, egg, and oil. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs. Spoon batter evenly into prepared muffin cups, filling about three-fourths full.
In a small bowl combine crystallized ginger and chia seeds. Sprinkle evenly over muffins.
Bake for 18 to 20 minutes or until a toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans. Cool slightly and serve while warm.
Tip
*Sugar Substitute:
Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.

Per Serving with Substitute: Same as above, except 167 cal., 26 g carb. (7 g sugars), 171 mg sodium.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 11, pro. (g) 4, vit. A (IU) 41.09, vit. C (mg) 1.21, Thiamin (mg) 0.17, Riboflavin (mg) 0.14, Niacin (mg) 1.43, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 35.61, Cobalamin (Vit. B12) (µg) 0.07, sodium (mg) 173, Potassium (mg) 163, calcium (mg) 85, iron (mg) 1.55, Fruit () 0.5, Starch () 1, Other Carb () 0.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 15 2015

ingredients
Doughnuts
    Baking spray with flour (such as Bakers Joy)
2    cups   all-purpose flour
1 1/2   cups   sugar
2    teaspoons   baking powder
1    teaspoon   ground cinnamon
1/2   teaspoon   ground nutmeg
1/2   teaspoon   kosher salt
1      extra-large egg, lightly beaten
1 1/4   cups   whole milk
2    tablespoons   unsalted butter, melted
2    teaspoons   pure vanilla extract
Topping
8    tablespoon (1 stick)  unsalted butter
1/2   cup   sugar
1/2   teaspoon   ground cinnamon
directions
Doughnut
Heat oven to 350 degrees . Spray 2 doughnut pans well with baking spray. Into a large bowl, sift together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together egg, milk, melted butter and vanilla. Stir wet mixture into dry ingredients until just combined.
Spoon batter into prepared baking pans, filling each one a little more than three-quarters full. Bake at 350 degrees for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap doughnuts out onto a sheet pan.
Topping
Melt butter in an 8-inch saute pan. Combine sugar and cinnamon in a small bowl. Dip each doughnut first in butter and then in cinnamon sugar, either on one side or both sides.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 08 2015

ingredients
2    cups   steel-cut oats
1/2   teaspoon   salt
3    large  very ripe bananas, mashed
1/4   cup   packed light brown sugar, plus more for serving (optional)
1    tablespoon   fresh lemon juice
8    12 ounces   Ball canning jars with metal rings and lids
1/2   cup   buttermilk or milk
1/2   cup   chopped walnuts
    Sliced bananas, for garnish (optional)
directions
In a medium pot, combine oats, 5 cups water and salt; bring to a boil. Reduce to a simmer and cover. Cook 10 minutes. (Oatmeal will be very watery.) Remove from heat; stir in bananas, sugar and lemon juice. Distribute oatmeal evenly among glass jars; screw on lids. Cool on countertop and refrigerate overnight.
To serve: Remove metal rings and lids. For each jar, stir in 1 tbsp buttermilk, 1 tbsp chopped walnuts and, if desired, additional brown sugar. Reheat in microwave for 11/2 to 2 minutes, until hot; let stand 1 minute. Carefully remove, stir and garnish with sliced bananas, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 266, Fat, total (g) 8, chol. (mg) 1, sat. fat (g) 1, carb. (g) 47, fiber (g) 6, pro. (g) 8, sodium (mg) 165, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, February 20 2015

ingredients
1    cup   pure maple syrup
1      cinnamon stick
1 1/2   cups   all-purpose flour
1    cup   white whole wheat flour (such as King Arthur)
1    teaspoon   baking soda
1/2   teaspoon   salt
2    cups   buttermilk
1    cup   canned packed pumpkin
4      eggs, beaten
1/3   cup   packed brown sugar
1/4   cup   unsalted butter, melted
directions
Heat waffle iron according to manufacturer's directions. In a small lidded pot over medium heat, combine maple syrup and cinnamon stick. Cook, uncovered, until it steams (do not boil). Turn off heat, cover and let stand 15 minutes. If not immediately serving, transfer to an airtight container with cinnamon stick. Cool; refrigerate until ready to use.
Whisk together both flours, baking soda and salt. In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter. Stir dry mixture into wet mixture until smooth.
Coat waffle iron with nonstick cooking spray. Cook waffles according to manufacturer's directions.
If not immediately serving, cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles. To serve: Toast frozen waffles and reheat syrup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 270, Fat, total (g) 6, chol. (mg) 82, sat. fat (g) 3, carb. (g) 47, fiber (g) 3, pro. (g) 7, sodium (mg) 274, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, January 05 2015

ingredients
3    cups   broccoli florets
4    ounce (6 strips)  turkey bacon
9      eggs
3      egg whites
1/2   cup   2% milk
1/2   cup   grated cheddar
1/2   teaspoon   salt
1/4   teaspoon   pepper
directions
Heat oven to 375 degrees . Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.
Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.
Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.
Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.
Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.
To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 111, Fat, total (g) 7, chol. (mg) 173, sat. fat (g) 3, carb. (g) 2, fiber (g) 1, pro. (g) 9, sodium (mg) 316, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, December 26 2014


ingredients

    Nonstick cooking spray
2    9 ounce loaves  whole grain baguette-style French bread
1    large  red-skin cooking apple, such as Jonathan or Gala, cored and chopped
1    tablespoon   lemon juice
4      eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1    cup   fat-free milk
1/2   cup   sugar-free caramel ice cream topping
1    teaspoon   vanilla
1/2   teaspoon   ground cinnamon
1/4   teaspoon   ground ginger
1/8   teaspoon   ground nutmeg

directions
Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. Trim ends off baguettes and discard. Cut remaining baguettes crosswise into 1/2-inch slices. Arrange bread slices on edge in the prepared baking dish. Top bread with apple. Brush apple with lemon juice.
In a medium bowl whisk together eggs, milk, 2 tablespoons of the ice cream topping, the vanilla, cinnamon, ginger, and nutmeg. Slowly pour egg mixture over bread slices, making sure to pour in between each.
Bake, uncovered, for 35 to 40 minutes or until top is golden brown, apple is tender, and mixture is heated through. Let stand for 10 minutes before serving. Drizzle with remaining ice cream topping.

Tip

To Make Ahead:

Prepare as directed through Step 2. Cover and chill for 2 to 24 hours. Bake as directed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 178, Fat, total (g) 4, chol. (mg) 62, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 6, vit. A (IU) 142.97, vit. C (mg) 1.43, Thiamin (mg) 0.02, Riboflavin (mg) 0.12, Niacin (mg) 0.06, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 9.74, Cobalamin (Vit. B12) (µg) 0.25, sodium (mg) 233, Potassium (mg) 79, calcium (mg) 37, iron (mg) 1.42, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:34 pm   |  Permalink   |  Email
Sunday, December 21 2014

ingredients
4      ears of fresh corn or one 10-ounce package frozen whole kernel corn, thawed (2 cups)
4      slices bacon
1      medium onion, chopped (1/2 cup)
1    cup   buttermilk or sour milk*
1      egg, lightly beaten
1    tablespoon   snipped fresh chives
3/4   cup   all-purpose flour
1/2   cup   blue or yellow cornmeal
1    tablespoon   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   baking soda
1/4   teaspoon   salt
    Creme fraiche or dairy sour cream
    Snipped fresh chives (optional)
directions
If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse corn. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
In a very large skillet, cook bacon until crisp. Remove bacon from skillet; reserving bacon drippings in skillet. Drain bacon on paper towels and crumble finely; set aside.
Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until corn and onion are tender. Cool slightly. Place half of the corn mixture (about 3/4 cup) in a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.
In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.
Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.
Serve warm with creme fraiche or sour cream. If you like, sprinkle with additional chives. Makes 12 griddle cakes (6 side-dish servings).
Tip
*Test kitchen tip:
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in the recipe.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 389, Fat, total (g) 22, chol. (mg) 81, sat. fat (g) 10, carb. (g) 39, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 10, vit. A (IU) 194.36, vit. C (mg) 5.9, Thiamin (mg) 0.28, Riboflavin (mg) 0.29, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 492, Potassium (mg) 336, calcium (mg) 111.06, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, November 03 2014
ingredients
 
  • 1    medium  onion, finely chopped
  • 2    tablespoons   butter
  • 4    teaspoons   all-purpose flour
  • 1 1/2   cups   milk
  • 8    ounces   sharp cheddar cheese, shredded (2 cups)
  • 3    pounds   russet potatoes, peeled and thinly sliced*
  • 1 1/2   cups   chopped fresh broccoli
  • 1    tablespoon   vegetable oil
  • 8      eggs
  • 2    tablespoons   milk
  • 6    slices  bacon, crisp-cooked, drained, and crumbled
  • 1    large  tomato, chopped
 
directions
Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
 
 
In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
 
 
In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.
 
 
 
Tip
  • Quickly slice potatoes with a food processor or mandolin slicer.
nutrition information
Per Serving: cal. (kcal) 421, Fat, total (g) 22, chol. (mg) 259, sat. fat (g) 11, carb. (g) 36, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 21, vit. A (IU) 972, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 708, Potassium (mg) 837, calcium (mg) 313, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 11:28 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 28 2014
ingredients
 
  • 1    tablespoon   margarine or butter
  • 1/4   cup   sliced fresh mushrooms
  • 1      whole tiny new potato, thinly sliced
  • 1      green onion, sliced
  • 2      eggs, beaten
  • 2    tablespoons   milk
  • 1/4   teaspoon   dried basil, crushed
  • 1/8   teaspoon   salt
  •     Dash pepper
  • 1/4   cup   shredded herb-flavored cheese or Swiss cheese
  • 2      cherry tomatoes, quartered
 
directions
In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
 
 
Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.
 
 

 
nutrition information
Per Serving: cal. (kcal) 441, Fat, total (g) 35, chol. (mg) 428, sat. fat (g) 14, carb. (g) 17, fiber (g) 2, pro. (g) 18, vit. A (IU) 1506, vit. C (mg) 19, sodium (mg) 884, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 21 2014
Overnight Coffee Cake Recipe
ingredients
 
  • 3    cups   all-purpose flour
  • 1 1/2   teaspoons   baking powder
  • 1 1/2   teaspoons   baking soda
  • 1    teaspoon   salt
  • 1    cup   butter, softened
  • 1 1/4   cups   granulated sugar
  • 3      eggs
  • 1    15 ounce carton  ricotta cheese
  • 3/4   cup   chopped nuts
  • 1/2   cup   packed dark brown sugar
  • 2    tablespoons   toasted wheat germ
  • 1    tablespoon   ground cinnamon
  • 1    teaspoon   ground nutmeg
 
directions
Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking powder, baking soda, and 1 teaspoon salt; set aside. In a 4-quart mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each. Beat in cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a spoon. Spread batter in prepared pan. In a bowl combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate up to 24 hours.
 
 
Preheat oven to 350 degree F. Uncover coffee cake and bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Makes 15 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 397, Fat, total (g) 22, chol. (mg) 91, sat. fat (g) 10, carb. (g) 43, Monosaturated fat (g) 7, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 24, pro. (g) 8, vit. A (IU) 583.08, vit. C (mg) 0, Thiamin (mg) 0.22, Riboflavin (mg) 0.24, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 438, Potassium (mg) 136, calcium (mg) 100.97, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:57 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 16 2014
Petite Pancake Breakfast
ingredients
 
  • 2      egg yolks
  • 1    cup   buttermilk or sour milk*
  • 1 1/3   cups   all-purpose flour
  • 2    tablespoons   sugar
  • 1    teaspoon   baking powder
  • 1/4   teaspoon   baking soda
  • 1/4   cup   margarine or butter, melted
  • 2      egg whites
  •     Berry or maple syrup
  •     Margarine or butter
  •     Fresh raspberries, blueberries, or sliced strawberries (optional)
 
directions
In a large mixing bowl combine the egg yolks and 2/3 cup of the buttermilk. In another bowl combine flour, sugar, baking powder, and baking soda. Add to egg yolk mixture. Mix to combine. Stir in the remaining buttermilk and the melted margarine or butter.
 
 
In a mixer bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix.
 
 
For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 to 4 tablespoons additional milk. Cook over medium heat about 1 minute or until golden brown, turning to cook second side when pancakes have a bubbly surface and slightly dry edges.
 
 
Before serving, in a small saucepan warm syrup over medium-high heat until heated through, stirring occasionally. Serve pancakes with warm syrup and fresh berries, if desired.
 
 
 
Note
  • * To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid. Let the mixture stand for 5 minutes before using it in a recipe.
Variation
  • Petite Pancakes for 24: Prepare as above, except double all ingredients. Cook as above.
Make Ahead Tip
  • Up to 24 hours ahead, bake pancakes as directed. Cool completely. Arrange half of the pancakes in a single layer on a piece of foil (about 20x12 inches). Top with another piece of foil and remaining pancakes. Place a third piece of foil atop; seal edges of foil together with a double fold, making a packet. Chill in the refrigerator. To reheat, place foil packet in a 350 degree F oven about 15 minutes or until heated through. Serve as directed.
nutrition information
Per Serving: cal. (kcal) 110, Fat, total (g) 5, chol. (mg) 36, sat. fat (g) 1, carb. (g) 13, pro. (g) 3, vit. A (RE) 103.02, sodium (mg) 133, calcium (mg) 40.39, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 10 2014
Carrot Smoothie
ingredients
 
  • 1    cup   sliced carrots
  • 1/2   teaspoon   finely shredded orange peel
  • 1    cup   orange juice
  • 1 1/2   cups   ice cubes
  •     Orange peel curls (optional)
 
directions
In a covered small saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain well. Cool.
 
 
Place drained carrots in a blender. Add finely shredded orange peel and orange juice. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Pour into glasses. If desired, garnish with orange peel curls. Makes 3 (5-ounce) servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 55, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 13, fiber (g) 1, pro. (g) 1, sodium (mg) 16, Vegetables () 0.5, Fruit () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:41 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 07 2014
Chile Verde Breakfast Lasagna
ingredients
 
  •     Nonstick cooking spray
  • 1    pound   bulk breakfast sausage
  • 3/4   cup   finely chopped green sweet pepper (1 medium)
  • 1      fresh jalapeno chile pepper, stemmed, seeded, and finely chopped*
  • 5      eggs, lightly beaten
  • 2    teaspoons   vegetable oil
  • 1/4   cup   sliced green onions (2)
  • 1/4   cup   snipped fresh cilantro and/or parsley
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground cumin
  • 9    6-inch  corn tortillas
  • 2    cups   shredded Monterey Jack cheese (8 ounces)
  • 1    16 ounce jar  salsa verde
  •     Sour cream (optional)
  •     Snipped fresh cilantro an/or parsley (optional)
 
directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.
 
 
Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.
 
 
Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.
 
 
 
Tip
  • *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
nutrition information
Per Serving: cal. (kcal) 429, Fat, total (g) 31, chol. (mg) 181, sat. fat (g) 13, carb. (g) 18, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 21, vit. A (IU) 728.85, vit. C (mg) 23.03, Thiamin (mg) 0.07, Riboflavin (mg) 0.29, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 776, Potassium (mg) 278, calcium (mg) 282.71, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:14 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 06 2014
Tomato Galette Breakfast
ingredients
 
  • 1/2   cup   cold unsalted butter, cubed
  • 1 1/2   cups   all-purpose flour
  • 1/3   cup   shredded Parmesan cheese
  • 1    teaspoon   cracked black pepper
  • 4 - 6    tablespoons   cold water
  • 4      large heirloom tomatoes, cored (about 2 pounds)
  • 1    teaspoon   kosher salt
  • 3    tablespoons   fine dry bread crumbs
  • 1      large shallot, very thinly sliced (1/2 cup)
  • 2    teaspoons   fresh thyme leaves
  • 4 - 6    ounces   goat or feta cheese, crumbled
  • 1      egg, lightly beaten
  • 1    tablespoon   water
  • 2 - 3    tablespoons   snipped or small leaves fresh basil
 
directions
In a large bowl cut butter into flour with a pastry blender until pieces are pea-size*. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
 
 
Slice the tomatoes about 1/4-inch thick and arrange on a cooling rack over a pan, sink, or paper towels. Sprinkle with salt and let drain for 30 minutes.
 
 
On a lightly floured surface, roll dough to a 13-inch circle (don't worry if it's not perfectly round). Fold in half and carefully transfer to a large baking sheet lined with parchment papert; unfold.
 
 
Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water; brush on edges of pastry.
 
 
Bake in a 375 degrees F oven for 30 to 40 minutes or until crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature. Sprinkle with basil and cut into 8 wedges.
 
 
 
Tip
  • *Food processor Method: The first step can be done in the food processor. Place steel blade in food processor bowl; add flour and butter. Cover and process with on/off turns until pieces are pea-size. Add Parmesan and pepper; process with on/off turns just until combined. Transfer to bowl and proceed as above. 
nutrition information
Per Serving: cal. (kcal) 300, Fat, total (g) 18, chol. (mg) 67, sat. fat (g) 11, carb. (g) 26, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 9, vit. A (IU) 1615.81, vit. C (mg) 16.78, Thiamin (mg) 0.25, Riboflavin (mg) 0.28, Niacin (mg) 2.27, Pyridoxine (Vit. B6) (mg) 0.16, Folate (µg) 67.8, Cobalamin (Vit. B12) (µg) 0.16, sodium (mg) 414, Potassium (mg) 372, calcium (mg) 116.32, iron (mg) 2.1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:42 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 05 2014
Breakfast Pies
ingredients
 
  •     Nonstick cooking spray
  • 2    recipes  Basic Whole-Wheat Pie Dough
  • 5      egg whites
  • 2      eggs
  • 1/4   cup   fat-free milk
  • 1/2   teaspoon   kosher salt
  • 1/4   teaspoon   freshly ground black pepper
  • 1    tablespoon   olive oil
  • 1    cup   finely chopped onion
  • 1      green or red sweet pepper, finely chopped
  • 1/2   8 ounce package  veggie sausage links (5 links), cooked according to package and sliced
  • 3/4   cup   shredded reduced-fat cheddar cheese (3 ounces)
 
directions
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. On a lightly floured surface roll out one of the disks of dough to a 12- to 13-inch circle, about 1/8-inch thick.
 
 
Using a 4- to 5-inch round cutter, cut out 6 circles (make cuts as close together as possible). Repeat with remaining disk of dough to make 12 circles total.
 
 
Press circles into prepared muffin cups. Prick the bottom of each with a fork; set aside.
 
 
In a medium bowl whisk together egg whites, eggs, milk, salt, and pepper; set aside.
 
 
In a large skillet heat oil over medium-high heat. Add onion and sweet pepper. Cook and stir for 3 to 4 minutes or until tender. Stir in sausage slices. Remove from heat and let cool for 10 minutes.
 
 
Divide sausage mixture among pastry-lined cups. Slowly pour or spoon egg mixture into cups. Sprinkle cheese on top of each. Bake for 30 minutes or until pastry is golden and filling is puffed and set. Cool in cups on a wire rack for 5 minutes. Remove from cups and serve warm.
 
 

 
nutrition information
Per Serving: cal. (kcal) 292, Fat, total (g) 20, chol. (mg) 107, sat. fat (g) 11, carb. (g) 19, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 10, vit. A (IU) 632, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 40, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 356, Potassium (mg) 242, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:39 am   |  Permalink   |  0 Comments  |  Email
Friday, June 20 2014
Ham & Egg Cups
ingredients
Ham Cups:
  • 8    slices  sugar-cured deli ham
  • 4    tablespoons   1 ounce shredded reduced-fat sharp Cheddar cheese
  • 1      scallion, thinly sliced
  • 8      large eggs
  • 1/8   teaspoon   black pepper
Hash Browns:
 
  • 1    pound   Idaho potatoes
  • 1      scallion, thinly sliced
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1    tablespoon   vegetable oil
 
directions
Ham and Egg Cups:
 
Preheat the oven to 400 degrees F. Coat 8 muffin cups with cooking spray. Set aside.
 
 
Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham "cups." Sprinkle 1/2 tablespoon of the cheese and about 1/2 tablespoon scallions in the bottom of each cup.
 
 
Place one raw egg in each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates.
 
 
Hash Browns:
 
Peel potatoes. Grate them using the coarse side of the grater and squeeze out water. Place grated potatoes in a small bowl and toss with scallions, salt and pepper.
 
 
Heat 1/2 tablespoon vegetable oil in a nonstick 10-inch skillet over medium-high heat until very hot. Place potato mixture in pan and flatten to cover bottom with a spatula. Cook for 7 minutes or until deep, golden brown.
 
 
Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up. Place remaining oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown. Remove from pan and cut into wedges.
 
 

 
nutrition information
Per Serving: cal. (kcal) 132, Fat, total (g) 8, chol. (mg) 299, sat. fat (g) 3, carb. (g) 2, pro. (g) 12, sodium (mg) 458, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 07:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 24 2014
French Toast
ingredients
 
  • 12    ounces   Italian bread, cut into 1-inch-thick slices
  • 8      beaten eggs
  • 2    cups   milk
  • 2    cups   half-and-half or light cream
  • 2    teaspoons   vanilla
  • 1/2   teaspoon   ground nutmeg
  • 1/2   teaspoon   ground cinnamon
  • 1/2   cup   butter, softened
  • 1    cup   packed brown sugar
  • 2    tablespoons   dark-colored corn syrup
  • 1    cup   coarsely chopped pecans, walnuts, hickory, or hazelnuts
 
directions
Butter a 13x9x2-inch baking dish. Arrange bread slices in the bottom of the dish, overlapping as necessary.
 
 
In a large mixing bowl, combine eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Slowly pour egg mixture evenly over bread. Press down lightly with large spoon. Cover and chill in the refrigerator for 2 to 24 hours.
 
 
For topping:
 
In bowl, mix butter, brown sugar, and corn syrup. Stir in nuts. Spoon small mounds of the nut mixture over the bread in baking dish.
 
 
Place baking dish in a 15x10x1-inch baking pan to catch drips during baking. Bake, uncovered, in a 325 degree F oven 1 hour or until puffed and golden. Let stand 15 minutes.
 
 

 
nutrition information
Per Serving: cal. (kcal) 414, Fat, total (g) 24, chol. (mg) 181, carb. (g) 40, fiber (g) 2, pro. (g) 10, sodium (mg) 338, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:36 am   |  Permalink   |  0 Comments  |  Email
Monday, May 12 2014
Herbed Egg Bake Breakfast
ingredients
 
  • 1/2   of a 32-oz. pkg.  frozen diced hash brown potatoes, thawed
  • 1    tablespoon   butter
  • 1    small  onion, chopped
  • 1    4 ounce can  mushroom stems and pieces, drained
  • 6      eggs
  • 3/4   cup   half-and-half or light cream
  • 3    tablespoons   snipped fresh parsley
  • 1    tablespoon   snipped fresh chives
  • 1/2   teaspoon   dried basil, crushed
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   dry mustard
  • 1/8   teaspoon   ground black pepper
  • 1/8   teaspoon   cayenne pepper
  • 1/2   cup   shredded Monterey Jack cheese with jalapeno peppers, sharp cheddar cheese or Swiss cheese (2 oz.)
 
directions
Generously butter an 8x8x2-inch (2-quart square) baking dish; set aside. Layer hash browns in prepared dish, building up sides; set aside.
 
 
In a medium skillet, melt the 1 tablespoon butter over medium heat. Add onion; cook until onion is tender, stirring occasionally. Spoon onion mixture and mushrooms over hash browns; set aside.
 
 
In a medium bowl, beat eggs with a rotary beater or whisk. Beat or whisk in half-and-half, parsley, chives, basil, salt, dry mustard, black pepper, and cayenne. Carefully pour egg mixture evenly over onion mixture.
 
 
Bake, covered, in a 325 degree F oven for 30 minutes. Uncover; bake about 35 minutes more, or until a knife inserted near the center comes out clean. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 6 servings.
 
 
 
Variation
  • To Serve 12: Double ingredients above. Using a 13x9x2-inch baking dish, assemble recipe as directed. Bake, covered, for 30 minutes. Uncover; bake 35 minutes more, or until a knife inserted near center comes out clean. Sprinkle with cheese. Let stand 10 minutes.
Make Ahead Tip
  • Prepare as above through Step 3. Cover; refrigerate for up to 48 hours. Bake and serve as above.
nutrition information
Per Serving: cal. (kcal) 244, Fat, total (g) 13, chol. (mg) 238, sat. fat (g) 7, carb. (g) 19, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 12, vit. A (IU) 729, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 472, Potassium (mg) 192, calcium (mg) 131, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:56 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 04 2014
Brunch Lasagna
ingredients
 
  • 1 1/2   pounds   bulk Italian sausage
  • 1    24 ounce carton  cottage cheese
  • 1/2   cup   finely chopped green onions
  • 1/4   cup   snipped fresh chives
  • 1/4   cup   finely shredded carrot
  • 18      eggs
  • 1/3   cup   milk
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   pepper
  • 2    tablespoons   butter
  • 1    14 ounce jar  purchased alfredo sauce
  • 1    teaspoon   dried Italian seasoning, crushed
  • 8      oven-ready lasagna noodles
  • 4    cups   frozen shredded hash browns, thawed
  • 2    cups   shredded mozzarella cheese
 
directions
In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
 
 
In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
 
 
In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
 
 
Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
 
 
Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.
Posted by: Send a Meal AT 08:06 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 16 2014
 
Breakfast Casserole
Recipe from 
Servings: 6 to 8
Prep Time: 25 mins
 
 
 
ingredients
 
  • 1    tablespoon   olive oil
  • 1    12 ounce package  cooked chicken apple sausage, chopped into bite size pieces
  • 1      small onion, chopped (1/3 cup)
  • 1      red sweet pepper, chopped (3/4 cup)
  • 1    8 - 9 ounce   large sweet potato, peeled and chopped
  •     Nonstick cooking spray
  • 8      eggs
  • 1/2   cup   low-fat milk
  • 1    cup   shredded cheddar cheese (4 oz.)
 
directions
In a large non-stick skillet, heat oil over medium heat. Add sausage and cook for 8 to 10 minutes or until browned. Add onion and red pepper to skillet; cook until softened, about 3 to 5 minutes. Toss in potatoes. Coat a 4-quart slow cooker with cooking spray; add sausage mixture to cooker.
 
 
In a large bowl beat together eggs and milk; stir in 3/4 cup of the cheese and pour over top of sausage mixture. Cover and cook on low-heat setting for 2 to 2-1/2 hours or until eggs are set and potatoes are cooked through. Remove liner from cooker. Sprinkle egg mixture with remaining cheese; let stand 10 minutes before serving.
 
 

 
nutrition information
Per Serving: cal. (kcal) 325, Fat, total (g) 19, chol. (mg) 347, sat. fat (g) 8, carb. (g) 14, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 24, vit. A (IU) 6365, vit. C (mg) 27, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 532, Potassium (mg) 325, calcium (mg) 212, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:44 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 30 2014

Here's a fruity treat for a special brunch or any time you're in need of a sweet start to the day.

Cornmeal-Blueberry Scones
Recipe from 
Servings: 12
Prep Time: 25 mins
 
 
 
ingredients
 
  •     Nonstick cooking spray
  • 1 1/3   cups   all-purpose flour
  • 2/3   cup   yellow cornmeal
  • 2    tablespoons   granulated sugar
  • 2    tablespoons   packed brown sugar
  • 1 1/2   teaspoons   baking powder
  • 1/4   teaspoon   baking soda
  • 1/3   cup   cold butter, cut up
  • 1/2   cup   buttermilk
  • 1      egg
  • 1 1/2   teaspoons   finely shredded lime peel
  • 1    cup   frozen blueberries*
  • 1    teaspoon   cornstarch
  • 3 - 4    teaspoons   lime juice
  • 1    cup   powdered sugar
  • 3    tablespoons   chopped almonds, toasted
 
directions
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray; set aside.
 
 
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center. Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
 
 
Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds. Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
 
 
 
 
 
 
Tip
  • *Test Kitchen Tip: Leave berries in the freezer until ready to toss with cornstarch.
nutrition information
Per Serving: cal. (kcal) 203, Fat, total (g) 7, chol. (mg) 32, sat. fat (g) 4, carb. (g) 33, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 16, pro. (g) 2, vit. A (IU) 194.36, vit. C (mg) 1.77, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 225, Potassium (mg) 87, calcium (mg) 70.68, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 06:55 am   |  Permalink   |  0 Comments  |  Email
Monday, March 24 2014

Currant jelly and ketchup create the glaze for these juicy pork burgers.

Currant-Glazed Pork Burgers
Recipe from 
Servings: 4
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1/4   cup   currant jelly
  • 3    tablespoons   ketchup
  • 1    tablespoon   cider vinegar
  • 1/8   teaspoon   ground cinnamon
  •   Dash  ground cloves
  • 1      egg, lightly beaten
  • 3    tablespoons   fine dry bread crumbs
  • 2    tablespoons   chopped onion
  • 2    tablespoons   milk
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   dried thyme, crushed
  • 1/8   teaspoon   ground black pepper
  • 1    pound   lean ground pork
  • 4      whole wheat hamburger buns, split
  • 4      lettuce leaves (optional)
 
directions
For Sauce:
 
In a small saucepan, combine currant jelly, ketchup, vinegar, cinnamon, and cloves. Cook and stir just until boiling. Remove from heat; cover to keep warm.
 
 
In a medium bowl, combine egg, bread crumbs, onion, milk, salt, thyme, and pepper. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
 
 
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast hamburger buns on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then hamburger buns on grill rack over heat. Cover and grill as above.)
 
 
Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 347, Fat, total (g) 11, chol. (mg) 107, sat. fat (g) 4, carb. (g) 43, fiber (g) 3, pro. (g) 21, sodium (mg) 612, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:57 pm   |  Permalink   |  0 Comments  |  Email
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