Overnight Brunch Casserole

January 16, 2015 Leave a Comment
Overnight Brunch Casserole

Overnight Brunch Casserole

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love to cook for company and do brunch frequently.  Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish.    * This recipe is DIABETIC FRIENDLY! *

Candace Hesch                                                                 Mosinee, Wisconsin

 

Overnight Brunch Casserole Recipe

 

Overnight Brunch Casserole

3 Tbsp. butter, divided

2 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

2 cups fat-free milk

5 slices reduced-fat process American cheese product, chopped

1 ½ cups sliced fresh mushrooms

2 green onions, finely chopped

1 cup cubed fully cooked ham

2 cups egg substitute

4 eggs

Topping:        3 slices whole wheat bread, cubed

4 tsp. butter, melted

1/8 tsp. paprika

 

In a large saucepan, melt 2 tablespoons butter.  Stir in flour, salt and pepper until smooth; gradually add milk.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Stir in cheese until melted.  Remove from heat.

In a large nonstick skillet, sauté mushrooms and green onions in remaining butter until tender.  Add ham; heat through.  Whisk egg substitute and eggs; add to skillet.  Cook and stir until almost set.  Stir in cheese sauce.

Transfer to a 13×9 inch baking dish coated with cooking spray.  Toss bread cubes with butter.  Arrange over egg mixture; sprinkle with paprika.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake, uncovered 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.

12 servings

 

(Recipe for Overnight Brunch Casserole was in www.tasteofhome.com, 2015)

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Spinach and Mushroom Smothered Chicken

August 23, 2014 Leave a Comment
Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese.  It’s extra special to serve but is not tricky to make.

        Katrina Wagner                                                                               Grain Valley, Missouri

 

Spinach and Mushroom Smothered Chicken Recipe

Spinach and Mushroom Smothered Chicken

3 cups fresh baby spinach

1 ¾ cups sliced fresh mushrooms

3 green onions, sliced

2 Tbsp. chopped pecan

1 ½ tsp. olive oil

4 boneless skinless chicken breast halves (4 oz. each)

½ tsp. rotisserie chicken seasoning

2 slices reduced-fat provolone cheese, halved

 

In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.  Set aside and keep warm.

Sprinkle chicken with seasoning.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 F.

Top with cheese.  Cover and grill 2-3 minutes longer or until cheese is melted.  To serve, top each chicken breast with reserved spinach mixture.             4 serving

 

(Recipe for Spinach and Mushroom Smothered Chicken was on www.tasteofhome.com, 2014)

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Pesto Veggie Pizza

August 4, 2014 Leave a Comment

 

Pesto Veggie Pizza

Pesto Veggie Pizza

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A thoughtful granddaughter gave me the recipe for this wonderful pizza.  It’s delicious down to its whole wheat crust.  One bit and I’m in veggie heaven!

            Agnes Ward                                                                                       Stratford, Ontario

               

Pesto Veggie Pizza Recipe

Pesto Veggie Pizza

2 cups sliced fresh mushrooms

1 cup fresh broccoli florets, chopped

¾ cup thinly sliced zucchini

½ cup julienned sweet yellow pepper

½ cup julienned sweet red pepper

1 small red onion, thinly sliced and separated into rings

1 Tbsp. prepared pesto

1 prebaked 12 inch thin whole wheat pizza crust

1/3 cup pizza sauce

2 Tbsp. grated Romano or Parmesan cheese

¼ cup sliced ripe olives

½ cup crumbled reduced-fat fete cheese

½ cup shredded part-skim mozzarella cheese

 

In a large nonstick skillet coated with cooking spray, sauté the mushrooms, broccoli, zucchini, peppers and onion until tender.  Remove from heat; stir in pesto.

Place crust on a 12 inch pizza pan; spread with pizza sauce.  Sprinkle with Romano cheese; top with vegetable mixture and olives.  Sprinkle with feta and mozzarella.

Bake at 450 F. for 8-12 minutes or until crust is lightly browned and mozzarella is melted.         6 slices

 

(Recipe for Pesto Veggie Pizza was on www.tasteofhome.com, 2014)

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Mushroom Turkey Tetrazzini

December 1, 2013 Leave a Comment
Mushroom Turkey Tetrazzini

Mushroom Turkey Tetrazzini

 

This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey.  And it’s a real family pleaser!

         Linda Howe                                                                    Lisle, Illinois

 

Mushroom Turkey Tetrazzini Recipe

 

Mushroom Turkey Tetrazzini

12 oz. uncooked spaghetti, broken into 2 inch pieces

2 tsp. chicken bouillon granules

½ lb. sliced fresh mushrooms

2 Tbsp. butter

2 Tbsp. flour

¼ cup sherry or reduced-sodium chicken broth

¾ tsp. salt-free lemon-pepper seasoning

1/2 tsp. salt

1/8 tsp. ground nutmeg

1 cup fat-free evaporated milk

2/3 cup cubed Parmesan cheese, divided

4 cups cubed cooked turkey breast

¼ tsp. paprika

Cook spaghetti according to package directions.  Drain, reserving 2 ½ cups cooking liquid.  Stir bouillon into cooking liquid and set aside.  Place spaghetti in a 13 x 9 inch baking dish coated with cooking spray; set aside.

In a large nonstick skillet, sauté mushrooms in butter until tender.  Stir in flour until blended.  Gradually stir in sherry and reserved cooking liquid.  Add the lemon-pepper, salt and nutmeg.  Bring to stir boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended.  Add turkey; cook and stir until heated through.  Pour turkey mixture over spaghetti and toss to combine.  Sprinkle with paprika and remaining Parmesan cheese.

Cover and bake at 375 F. for 25-30 minutes or until bubbly.                   8 serving

 

(Recipe for Mushroom Turkey Tetrazzini came from Taste of Home, 2013)

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Snow Peas & Beef Stir-Fry

October 19, 2013 Leave a Comment

 

Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               

 

Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)

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Bacon Vegetable Quiche

July 19, 2013 Leave a Comment
Bacon Vegetable Quiche

Bacon Vegetable Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tastaofhome.com

This recipe is so versatile!  You can use Vidalia onions, green onions or leeks.  Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.  I especially like it in spring, when I’m overwhelmed with an abundance of fresh greens.

                 Shannon Koene                                                                                                Blacksburg, Virginia

 

Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

¾ cup chopped sweet onions

2 ½ tsp. olive oil

3 eggs, lightly beaten

1 can (5 oz.) evaporated milk

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded cheddar cheese

6 bacon strips, cooked and crumbled

½ cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.

Meanwhile, in a large skillet, sauté the spinach, mushrooms, broccoli and onions in oil until tender.  In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture.  Stir in cheddar cheese and bacon.  Pour into crust.  Sprinkle with feta cheese.

Cover edges loosely with foil.  Bake at 375 F. for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         6 servings

 

 

(Recipe for Bacon Vegetable Quiche was in www.tasteofhome.com)

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