Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup packed brown sugar
- 4 medium bananas, sliced
- 2 tablespoons spiced rum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- BREAD PUDDING:
- 2 cups half-and-half cream
- 1 cup whole milk
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 loaf (17 ounces) brioche bread, cubed
- Whipped cream, for garnish
Directions
- Preheat oven to 350°. Grease a 13x9-inch baking dish.
- In a large saucepan, melt butter over medium heat. Add brown sugar; stir until smooth. Stir in banana slices. Increase heat to medium-high; cook, without stirring, for 3 minutes. Remove from heat. Stir in rum, cinnamon and salt; let cool 10 minutes.
- Spoon a small amount of rum sauce into the prepared baking dish; spread into a thin layer. Set remaining sauce aside.
- In a large bowl, whisk together half-and-half cream, milk, eggs, vanilla and cinnamon. Stir in cubed brioche until fully coated; stir in remaining rum sauce. Transfer to the prepared baking dish. Bake 35-40 minutes or until the top is golden brown. Let slightly cool before cutting into squares.
- To serve, spoon sauce from the pan over each square. Top with whipped cream, if desired.
Nutrition Facts
1 serving: 365 calories, 17g fat (10g saturated fat), 116mg cholesterol, 327mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.
Ingredients
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 cup whole milk
- TOPPING:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
Directions
- Preheat oven to 375°. Grease a 12-cup muffin tin; set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cardamom and ginger; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Beat in egg until combined. Reduce speed to low; alternate adding dry ingredients and milk, starting and ending with the flour mixture, being careful not to overmix.
- Divide batter evenly into the prepared muffin tin. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Remove to a wire rack to cool completely.
- To make topping, melt butter in a shallow microwave-safe bowl. In a separate small bowl, stir together sugar, cinnamon, nutmeg, cardamom and ginger. Dip the entire muffin into the melted butter, then roll in the spiced sugar mixture. Serve immediately.
Nutrition Facts
1 muffin: 322 calories, 17g fat (10g saturated fat), 58mg cholesterol, 258mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.
Ingredients
- 1-1/3 cups steel-cut oats
- 1-1/2 cups milk of choice
- 1/4 teaspoon salt
Directions
- Combine all ingredients in a small saucepan. Bring to a low simmer; cook one minute. Cool to room temperature; transfer to a refrigerator container with lid. Cover; refrigerate at least 6 hours or overnight.
Nutrition Facts
1 serving: 246 calories, 5g fat (2g saturated fat), 7mg cholesterol, 191mg sodium, 40g carbohydrate (6g sugars, 5g fiber), 10g protein.
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips or chopped walnuts, optional
Directions
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add oil and vanilla; mix well. Stir into the dry ingredients just until moistened. If desired, fold in chocolate chips or walnuts. Fill greased or paper-lined muffin cups half full.
- Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts
1 muffin: 204 calories, 6g fat (1g saturated fat), 0 cholesterol, 204mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 2g protein.
Ingredients
- 1/2 pound bulk pork sausage
- 12 egg whites
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
Directions
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain.
- In a large bowl, beat egg whites until foamy. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
- Spoon by 1/3 cupfuls into 12 greased foil-lined muffin cups. Bake until a knife inserted in the center comes out clean, 18-20 minutes.
Nutrition Facts
1 muffin: 86 calories, 6g fat (2g saturated fat), 15mg cholesterol, 299mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.
Ingredients
- 1 tablespoon olive oil
- 2 cups fresh spinach, coarsely chopped
- 1 cup cherry tomatoes, halved
- 1/2 medium onion, diced
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- Dash pepper
- 8 egg whites, beaten
- 3 tablespoons crumbled feta cheese
- Minced fresh parsley, optional
Directions
- Preheat oven to 375°. In a 8-in. ovenproof skillet, heat oil over medium heat. Cook the spinach, tomatoes, and onion until tender, 3-5 minutes. Add garlic, salt and pepper; cook one minute longer. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
- Bake, uncovered, until egg whites are set, 10-12 minutes. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Garnish with parsley, if desired.
Nutrition Facts
1 slice: 95 calories, 4g fat (1g saturated fat), 3mg cholesterol, 347mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 9g protein.
Ingredients
- Ice cubes
- 1-1/2 ounces blanco tequila
- 3/4 ounce peach schnapps liqueur
- 1-1/2 ounces orange juice
- 1-1/2 ounces peach nectar or juice
- 1/4 ounce creme de cassis
- Prosecco or dry sparkling wine, for topping
- Peach or orange slice, for garnish
Directions
- Fill a tall cocktail glass, such as a highball or a Collins glass, with ice cubes. Pour tequila, peach liqueur, orange juice and peach nectar or juice into the glass, in that order. Drizzle creme de cassis over a barspoon or down the side of the glass so it flows to the bottom. Top with a splash of prosecco or dry sparkling wine. Garnish with a peach or orange slice. Serve immediately.
Nutrition Facts
1 cocktail: 202 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.
Ingredients
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2-1/2 cups buttermilk
- 1/4 cup vegetable oil
- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Beat eggs with vanilla and cinnamon. Add in buttermilk and oil; set aside. In separate bowl, mix whole wheat flour, baking soda and salt. Add liquid to dry ingredients, stirring just enough to mix.
- Preheat griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are brown. Turn; cook until second side is golden brown.
Nutrition Facts
2 pancakes: 285 calories, 13g fat (2g saturated fat), 66mg cholesterol, 520mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 11g protein.
Ingredients
- 2 tubes (16.3 ounces each) refrigerated buttermilk biscuits
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 1 cup butter, melted
- 1 cup packed brown sugar
Directions
- Preheat oven to 350°. Line 22 muffin cups with foil liners. Cut each biscuit into 8 pieces. Combine sugar and cinnamon. Toss biscuit pieces in cinnamon sugar. Divide pieces into prepared muffin tins. Sprinkle with remaining cinnamon sugar.
- Combine butter and brown sugar; pour over the top. Bake until dough is puffed and golden brown, 15-17 minutes. Cool for 5 minutes before serving.
Nutrition Facts
1 piece: 272 calories, 13g fat (7g saturated fat), 22mg cholesterol, 415mg sodium, 38g carbohydrate (21g sugars, 0 fiber), 3g protein.
Ingredients
- 1 loaf challah bread
- 24 ounces vanilla ice cream, softened
- 4 teaspoons ground cinnamon
- 1/2 tablespoon butter
- OPTIONAL TOPPINGS:
- Maple syrup
- Confectioners' sugar
- Sprinkles
- Whipped topping
- Berries
Directions
- Place the ice cream in a large rectangular microwave-safe dish and microwave on low power for 60 seconds. Stir and repeat until the ice cream has liquefied. Stir half of the cinnamon into the melted ice cream. Set the dish aside.
- Slice the challah bread into 1/2-inch slices. Set aside.
- Melt the butter in a large nonstick skillet over low-medium heat. One by one, dunk the slices of bread into the ice cream, making sure they are fully coated. Then transfer the bread to the skillet.
- Cook for 3 to 5 minutes per side. (When the cream of the ice cream starts to evaporate, this should be about the time to flip.) Repeat with the remaining bread.
- Let the french toast cool on a rack for 2 to 3 minutes to keep the crust from getting soggy. Sprinkle with the remaining cinnamon and serve with any of the optional toppings.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (6 ounces) raspberry yogurt
- 1 large egg, room temperature
- 1/4 cup butter, melted
- 1 cup fresh or frozen raspberries
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
Directions
- In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in raspberries.
- Drop by 1/2-cup scoops 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Nutrition Facts
1 scone: 178 calories, 5g fat (3g saturated fat), 26mg cholesterol, 227mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 3g protein.
Ingredients
- 1 cup old-fashioned oats
- 4 tablespoons packed brown sugar
- 1/8 teaspoon ground cinnamon
- 2/3 cup 2% milk
- 1/2 cup fresh blueberries, lightly mashed
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Optional: Semisweet chocolate chips, granola, blueberries, strawberries, sliced banana
Directions
- In a small bowl, whisk together oats, brown sugar and cinnamon. Stir in milk, blueberries, yogurt and vanilla until combined. Divide into containers. Cover; refrigerate overnight. If desired, garnish before serving with chocolate chips, granola, and additional berries.
Nutrition Facts
1 cup: 388 calories, 10g fat (5g saturated fat), 22mg cholesterol, 82mg sodium, 66g carbohydrate (38g sugars, 5g fiber), 10g protein.
The post 73 Healthy-ish Easter Brunch Recipes appeared first on Taste of Home.
]]>Slow-Cooker Cinnamon Roll
Come home to the heavenly aroma of fresh-baked cinnamon rolls! This healthier version tastes just as decadent as a regular cinnamon roll but smartly sneaks in some whole grains. —Nick Iverson, Denver, Colorado
Hearty Multigrain Pancakes
Total Time20 min
Servings4 pancakes
From the Recipe Creator:Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top! —Jeri Tirmenstein, Apache Junction, Arizona
Nutrition Facts:2 pancakes: 243 calories, 6g fat (1g saturated fat), 1mg cholesterol, 559mg sodium, 40g carbohydrate (11g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat, 1/2 fat-free milk.
Apple-Sage Sausage Patties
Total Time45 min
Servings16 servings
From the Recipe Creator:Apple and sausage naturally go together. Add sage, and you’ve got some standout patties. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia
Nutrition Facts:1 patty: 79 calories, 5g fat (1g saturated fat), 36mg cholesterol, 211mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein. Diabetic exchanges: 1 lean meat, 1/2 fat.
Mixed Berry French Toast Bake
Total Time1 hour 5 min
Servings8 servings
From the Recipe Creator:I just love this recipe! It's perfect for fuss-free holiday breakfasts or laid-back company. It’s scrumptious and so easy to put together the night before. —Amy Berry, Poland, Maine
Nutrition Facts:1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.
Sour Cream-Leek Biscuits
Total Time30 min
Servingsabout 1 dozen
From the Recipe Creator:These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
Nutrition Facts:1 biscuit: 166 calories, 7g fat (4g saturated fat), 20mg cholesterol, 241mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Pressure-Cooker Carrot Cake Oatmeal
Total Time20 min
Servings8 servings
From the Recipe Creator:This warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado
Nutrition Facts:1 serving: 197 calories, 2g fat (0 saturated fat), 0 cholesterol, 46mg sodium, 46g carbohydrate (26g sugars, 4g fiber), 4g protein.
Orange Blossom Mint Refresher
Total Time6 hours 10 min
Servings20 servings
From the Recipe Creator:I came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. —Juliana Gauss, Centennial, Colorado
Nutrition Facts:1 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.
Roasted Vegetable Strata
Total Time1 hour 35 min
Servings8 servings
From the Recipe Creator:With the abundance of zucchini my family has in the fall, this is a perfect way to use some of what we have. Cheesy and rich, this warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Nutrition Facts:1 piece: 349 calories, 14g fat (5g saturated fat), 154mg cholesterol, 642mg sodium, 40g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.
Fruit Bowl
Total Time15 min
Servings16 servings
From the Recipe Creator:The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Nutrition Facts:3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
Early Riser Oven Omelet
Total Time45 min
Servings6 servings
From the Recipe Creator:Everyone will rush to the table when you serve this big fluffy omelet. Packed with tomato, broccoli, ham and cheese, it makes a hearty brunch dish that easily serves a bunch. —Wendy Fawcett, Gillam, Manitoba
Nutrition Facts:1 piece: 216 calories, 10g fat (4g saturated fat), 183mg cholesterol, 805mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 medium-fat meat, 1 vegetable.
Berry Puff Pancake
Total Time25 min
Servings6 servings
From the Recipe Creator:Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon
Nutrition Facts:1 piece: 215 calories, 6g fat (3g saturated fat), 116mg cholesterol, 273mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 6g protein.
Slow-Cooker Frittata Provencal
Total Time3 hours 30 min
Servings6 servings
From the Recipe Creator:This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow-cooker meal also makes an elegant brunch for lazy weekends. —Connie Eaton, Pittsburgh, Pennsylvania
Nutrition Facts:1 serving: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.
Rhubarb Chutney
Total Time20 min
Servingsabout 3 cups
From the Recipe Creator:It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. —Jan Paterson, Anchorage, Alaska
Nutrition Facts:1/4 cup: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.
Ham and Spinach Pie
Total Time1 hour 10 min
Servings8 servings
From the Recipe Creator:With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania
Nutrition Facts:1 piece: 195 calories, 11g fat (6g saturated fat), 113mg cholesterol, 633mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 fat, 1 lean meat, 1/2 starch.
Raspberry and Lemon Infused Water
Total Time5 min
Servings8 servings (1 cup each)
From the Recipe Creator:If you're craving raspberry lemonade but are trying to cut back on your sugar intake, this infused water is the perfect substitute.—James Schend, Pleasant Prairie, Wisconsin
Breakfast Casserole
Total Time55 min
Servings8 servings
From the Recipe Creator:For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
Nutrition Facts:1 serving: 339 calories, 23g fat (9g saturated fat), 189mg cholesterol, 921mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 18g protein.
Banana Pancakes
Total Time30 min
Servings7 servings
From the Recipe Creator:I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!—Lori Stevens, Riverton, Utah
Nutrition Facts:2 pancakes: 283 calories, 10g fat (2g saturated fat), 63mg cholesterol, 503mg sodium, 40g carbohydrate (12g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.
Lemon and Coriander Greek Yogurt
Total Time25 min
Servingsabout 3 cups
From the Recipe Creator:You'll be surprised how easy it is to make homemade Greek yogurt. Flavored with lemon and coriander, it's amazing on top of gyros or spread on a sandwich. —Taste of Home Test Kitchen
Nutrition Facts:1/2 cup: 203 calories, 11g fat (6g saturated fat), 33mg cholesterol, 142mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 10g protein.
Yummy Zucchini Coffee Cake
Total Time1 hour
Servings16 servings
From the Recipe Creator:The first time I made this, I gave some to my daughter, who hates zucchini, and she said it was the best thing I ever made! It has been an excellent and wholesome way to use up all of the zucchini from my garden. If using thawed shredded zucchini, make sure to drain very well. —Tammy Kirsch, Arcade, New York
Nutrition Facts:1 slice: 223 calories, 7g fat (4g saturated fat), 38mg cholesterol, 244mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.
Pressure-Cooker Marinated Mushrooms
Total Time20 min
Servings5 cups
From the Recipe Creator:Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Nutrition Facts:1 serving: 43 calories, 2g fat (0 saturated fat), 0 cholesterol, 138mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.
Raspberry Peach Puff Pancake
Total Time35 min
Servings4 servings
From the Recipe Creator:Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.
Nutrition Facts:1 piece with 1/2 cup fruit and 1 tablespoon yogurt: 199 calories, 7g fat (3g saturated fat), 149mg cholesterol, 173mg sodium, 25g carbohydrate (11g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 fruit, 1/2 starch, 1/2 fat.
Feta ‘n’ Chive Muffins
Total Time35 min
Servings1 dozen
From the Recipe Creator:This is a spring variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
Nutrition Facts:1 muffin: 105 calories, 4g fat (2g saturated fat), 39mg cholesterol, 250mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Cold Brew Coffee
Total Time10 min
Servings8 servings
From the Recipe Creator:Cold-brewing reduces the acidity of coffee, which enhances its natural sweetness and complex flavors. Even those who take hot coffee with sugar and cream might find themselves sipping cold brew plain. —Taste of Home Test Kitchen
Nutrition Facts:1 cup: 2 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.
Baked Blueberry Pancake
Total Time20 min
Servings6 servings
From the Recipe Creator:For a quick breakfast, I make this pancake while I fix supper the night before, and then I cut them into squares or triangles. In the morning, I top them with butter and syrup before placing them in the microwave. The pancake recipe is innovative and takes most of the fuss out of making breakfast. —Norna Detig, Lindenwood, Illinois
Nutrition Facts:1 serving: 200 calories, 4g fat (1g saturated fat), 36mg cholesterol, 527mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
Berry Curd
Total Time15 min
Servings3/4 cup
From the Recipe Creator:I've always loved strawberries. Each time they're in season, I think of new and interesting ways to use them. I spoon this strawberry curd over just about everything, from waffles and pancakes to cake and ice cream. —Margo Zoerner, Pleasant Prairie, Wisconsin
Nutrition Facts:2 tablespoons: 66 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.
Greek Breakfast Casserole
Total Time1 hour 20 min
Servings6 servings
From the Recipe Creator:This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado
Nutrition Facts:1 piece: 179 calories, 9g fat (3g saturated fat), 229mg cholesterol, 435mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.
Kale Slaw Spring Salad
Total Time25 min
Servings10 servings
From the Recipe Creator:My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Nutrition Facts:1-1/3 cups: 192 calories, 15g fat (3g saturated fat), 6mg cholesterol, 140mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 starch.
Lemon-Raspberry Ricotta Pancakes
Total Time30 min
Servings24 pancakes
From the Recipe Creator:I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. —Anita Archibald, Richmond Hill, Ontario
Nutrition Facts:3 pancakes: 203 calories, 5g fat (2g saturated fat), 79mg cholesterol, 254mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.
Spring Pea & Radish Salad
Total Time20 min
Servings6 servings
From the Recipe Creator:Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Nutrition Facts:2/3 cup: 50 calories, 0 fat (0 saturated fat), 0 cholesterol, 86mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Blue-Ribbon Herb Rolls
Total Time55 min
Servings4 dozen
From the Recipe Creator:These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida
Nutrition Facts:1 roll: 94 calories, 2g fat (0 saturated fat), 4mg cholesterol, 150mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Garlic-Dill Deviled Eggs
Total Time20 min
Servings2 dozen
From the Recipe Creator:In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers that you'll want to eat on every occasion. —Kami Horch, Calais, Maine
Nutrition Facts:1 stuffed egg half: 81 calories, 7g fat (1g saturated fat), 94mg cholesterol, 81mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.
Smoked Salmon New Potatoes
Total Time50 min
Servings3 dozen
From the Recipe Creator: Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. —Taste of Home Test Kitchen
Nutrition Facts:1 appetizer: 35 calories, 2g fat (1g saturated fat), 6mg cholesterol, 67mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
Tangerine and Thyme Infused Water
Total Time5 min
Servings8 servings (1 cup each)
From the Recipe Creator:Who doesn't love the bright and juicy flavor of tangerine? The addition of thyme really rounds out this infused water. —James Schend, Pleasant Prairie, Wisconsin
Roasted Asparagus and Leeks
Total Time35 min
Servings12 servings
From the Recipe Creator:No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
Nutrition Facts:1 serving: 83 calories, 2g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Pickled Carrots
Total Time35 min
Servings6 cups
From the Recipe Creator:My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania
Nutrition Facts:1/4 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.
Mediterranean Broccoli & Cheese Omelet
Total Time30 min
Servings4 servings
From the Recipe Creator:My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
Nutrition Facts:1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 15g protein.
English Muffin Bread
Total Time50 min
Servings2 loaves (12 pieces each)
From the Recipe Creator:Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. Toast it up for breakfast and don't forget to slather on your favorite jam. —Jane Zielinski, Rotterdam Junction, New York
Nutrition Facts:1 piece: 111 calories, 1g fat (0 saturated fat), 2mg cholesterol, 219mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 4g protein.
Cream of Asparagus Soup
Total Time35 min
Servings6 servings
From the Recipe Creator:We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin
Nutrition Facts:1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.
Strawberry Vinaigrette
Total Time10 min
Servings2-1/2 cups
From the Recipe Creator:I enjoy using strawberries in a variety of ways, including featuring them in this pretty and sweet-tart dressing. —Carolyn McMunn, San Angelo, Texas
Nutrition Facts:2 tablespoons: 31 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.
Dutch Baby Pancake with Strawberry-Almond Compote
Total Time35 min
Servings6 servings (3 cups topping)
From the Recipe Creator:Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia
Nutrition Facts:1 slice with 1/2 cup topping: 252 calories, 13g fat (4g saturated fat), 153mg cholesterol, 245mg sodium, 27g carbohydrate (13g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat, 1 fruit.
Calico Scrambled Eggs
Total Time15 min
Servings4 servings
From the Recipe Creator:When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum, and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Nutrition Facts:1 cup: 188 calories, 13g fat (5g saturated fat), 381mg cholesterol, 248mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 14g protein. Diabetic exchanges: 2 medium-fat meat, 1/2 fat.
Split Pea Soup
Total Time2 hours 30 min
Servings10 servings (about 2-1/2 quarts)
From the Recipe Creator:The old-fashioned favorite is a snap to make, and it's economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi
Nutrition Facts:1 cup: 202 calories, 3g fat (1g saturated fat), 11mg cholesterol, 267mg sodium, 31g carbohydrate (6g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Italian Garden Frittata
Total Time30 min
Servings4 servings
From the Recipe Creator:I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Nutrition Facts:1 piece: 183 calories, 11g fat (5g saturated fat), 228mg cholesterol, 655mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.
Whole Wheat Pancakes
Total Time25 min
Servings20 pancakes
From the Recipe Creator:To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
Nutrition Facts:2 pancakes: 157 calories, 4g fat (1g saturated fat), 45mg cholesterol, 335mg sodium, 24g carbohydrate (4g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Yogurt & Honey Fruit Cups
Total Time10 min
Servings6 servings
From the Recipe Creator:A tasty combo of fresh fruit and creamy orange-kissed yogurt, this is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen
Nutrition Facts:3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
Puffy Apple Omelet
Total Time30 min
Servings2 servings
From the Recipe Creator:With all the eggs our chickens produce, I could make this omelet every day! It's a pretty, festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota
Nutrition Facts:1 piece: 253 calories, 5g fat (2g saturated fat), 188mg cholesterol, 142mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 9g protein.
Poached Eggs with Tarragon Asparagus
Total Time30 min
Servings4 servings
From the Recipe Creator:I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves. —Jennifer Tidwell, Fair Oaks, California
Nutrition Facts:1 serving: 170 calories, 12g fat (4g saturated fat), 194mg cholesterol, 513mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1 medium-fat meat.
Sweet Onion Pie
Total Time1 hour 5 min
Servings8 servings
From the Recipe Creator:Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish. —Barbara Reese, Catawissa, Pennsylvania
Nutrition Facts:1 piece: 169 calories, 7g fat (2g saturated fat), 5mg cholesterol, 487mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
Denver Omelet Salad
Total Time25 min
Servings4 servings
From the Recipe Creator:I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Nutrition Facts:1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
Garlic-Herb Mini Quiches
Total Time25 min
Servings45 mini quiches
From the Recipe Creator:Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
Nutrition Facts:1 mini quiche: 31 calories, 2g fat (0 saturated fat), 12mg cholesterol, 32mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
Orange Appeal
Total Time15 min
Servings8 servings
From the Recipe Creator:Oranges add color and great taste to winter meals! This dish looks very bright and appealing served in a glass bowl, and it's a light and easy dessert to finish off a hearty holiday meal. As far as I'm concerned, the citrusy aroma of oranges is a must at Christmas time! —Billie Moss, Walnut Creek, California
Nutrition Facts:1 serving: 210 calories, 7g fat (2g saturated fat), 0 cholesterol, 18mg sodium, 36g carbohydrate (30g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.
Asparagus with Horseradish Dip
Total Time15 min
Servings16 appetizers
From the Recipe Creator:This is a great hot weather party dip. Serve asparagus on a decorative platter with lemon wedges on the side for garnish. A great flavor variation is to use chopped garlic in place of the horseradish. —Mildred Lynn Caruso, Brighton, Tennessee
Nutrition Facts:2 asparagus spears with 1 tablespoon dip: 63 calories, 5g fat (1g saturated fat), 6mg cholesterol, 146mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
Watermelon-Strawberry Cooler
Total Time10 min
Servings10 servings (1 cup each)
From the Recipe Creator:My family gulps this frosty cooler because we love, love, love watermelon. The strawberries give it an extra pop. This is a perfect drink for Texas heat. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:1 cup: 119 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 30g carbohydrate (26g sugars, 1g fiber), 1g protein.
Banana Blueberry Pancakes
Total Time20 min
Servings14 pancakes
From the Recipe Creator:This recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin
Nutrition Facts:2 pancakes: 195 calories, 2g fat (0 saturated fat), 31mg cholesterol, 317mg sodium, 41g carbohydrate (19g sugars, 4g fiber), 6g protein. Diabetic exchanges: 1-1/2 starch, 1 fruit.
Smoked Salmon Quiche
Total Time1 hour 5 min
Servings8 servings
From the Recipe Creator:My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! —Rose Marie Cherven, Anchorage, Alaska
Nutrition Facts:1 piece: 235 calories, 13g fat (5g saturated fat), 122mg cholesterol, 348mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.
Maple Bacon Walnut Coffee Cake
Total Time50 min
Servings24 servings
From the Recipe Creator:Wake up the sleepyheads in your household with this moist, tender coffee cake that’s both sweet and savory. Bacon and nuts in the crumbly topping blend with flavors of maple, nutmeg and cinnamon. Yum! —Angela Spengler, Clovis, New Mexico
Nutrition Facts:1 piece: 160 calories, 5g fat (2g saturated fat), 27mg cholesterol, 183mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Borscht Soup
Total Time50 min
Servings8 servings (2 quarts)
From the Recipe Creator:My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington
Nutrition Facts:1 cup: 48 calories, 2g fat (1g saturated fat), 4mg cholesterol, 375mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Blackberry Fruit Muffins
Total Time35 min
Servings1 dozen
From the Recipe Creator:Take advantage of delicious summer blackberries by adding them to these muffins. They are very easy to prepare and disappear as soon as they are served.—Candy Woelk, Lexington, Missouri
Nutrition Facts:1 muffin: 156 calories, 5g fat (3g saturated fat), 30mg cholesterol, 184mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Hash Brown Breakfast Casserole
Total Time1 hour 5 min
Servings8 servings
From the Recipe Creator:A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota
Nutrition Facts:1 cup: 354 calories, 19g fat (8g saturated fat), 227mg cholesterol, 649mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 21g protein.
Watermelon Cups
Total Time25 min
Servings16 pieces
From the Recipe Creator:This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Nutrition Facts:1 piece: 7 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.
Feta Asparagus Frittata
Total Time30 min
Servings2 servings
From the Recipe Creator:Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Nutrition Facts:1/2 frittata: 425 calories, 31g fat (12g saturated fat), 590mg cholesterol, 1231mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 27g protein.
Turkey Sage Sausage Patties
Total Time25 min
Servings6 patties
From the Recipe Creator:I like to eat smart—starting with this homemade turkey sausage. If you like garlic, try substituting it for the sage. —Janice Wuertzer, Dubuque, Iowa
Nutrition Facts:1 patty: 150 calories, 8g fat (2g saturated fat), 60mg cholesterol, 307mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.
French Omelet
Total Time20 min
Servings2 servings
From the Recipe Creator:This cheesy omelet is modeled after the one I tasted and loved in a local restaurant. Mine is so hearty and rich tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri
Nutrition Facts:1/2 omelet: 186 calories, 9g fat (4g saturated fat), 207mg cholesterol, 648mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Hawaiian Breakfast Hash
Total Time40 min
Servings6 servings
From the Recipe Creator:Breakfast is our favorite meal, and we love a good variety of dishes. This hash brown recipe is full of flavor and possibilities. Top with some eggs or spinach for an extra twist! —Courtney Stultz, Weir, Kansas
Nutrition Facts:2/3 cup: 194 calories, 5g fat (1g saturated fat), 6mg cholesterol, 309mg sodium, 35g carbohydrate (17g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
Pineapple Iced Tea
Total Time15 min
Servings6 servings
From the Recipe Creator:We have a large family, so we go through beverages quickly at our house. This thirst-quenching tea is simple to mix together and has a sparkling citrus flavor we all enjoy. —K. Kitell, Lenexa, Kansas
Nutrition Facts:3/4 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 0 protein.
Tuna Nicoise Salad
Total Time25 min
Servings4 servings
From the Recipe Creator:Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri
Nutrition Facts:1 serving: 327 calories, 15g fat (2g saturated fat), 206mg cholesterol, 691mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.
Pina Colada Carrot Salad
Total Time10 min
Servings4 servings
From the Recipe Creator:This sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin
Nutrition Facts:3/4 cup: 184 calories, 9g fat (2g saturated fat), 2mg cholesterol, 157mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
Deviled Eggs
Total Time25 min
Servings2 dozen
From the Recipe Creator:Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Nutrition Facts:1 stuffed egg half: 73 calories, 6g fat (1g saturated fat), 108mg cholesterol, 81mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.
Sweet Pea Pesto
Total Time25 min
Servings20 pieces
From the Recipe Creator:I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Nutrition Facts:1 crostini: 77 calories, 2g fat (trace saturated fat), 1mg cholesterol, 190mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Lemon-Basil Roasted Potatoes
Total Time40 min
Servings8 servings
From the Recipe Creator:Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.
Nutrition Facts:3/4 cup: 209 calories, 14g fat (2g saturated fat), 0 cholesterol, 272mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.
Roasted Beets with Orange Gremolata and Goat Cheese
Total Time1 hour 20 min
Servings12 servings
From the Recipe Creator:My grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I love these roasted beets in the winter but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. —Courtney Archibeque, Greeley, Colorado
Nutrition Facts:3/4 cup: 49 calories, 1g fat (0 saturated fat), 2mg cholesterol, 157mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.
Iced Honeydew Mint Tea
Total Time20 min
Servings10 servings (2-1/2 quarts)
From the Recipe Creator:I grow mint in the garden on my balcony. For this tea, I blend two of my favorite beverages—Moroccan mint tea and honeydew agua fresca. —Sarah Batt Throne, El Cerrito, California
Nutrition Facts:1 cup: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 21g carbohydrate (20g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch, 1/2 fruit.
Lavender and Lemon Biscochitos
Total Time40 min
Servings6 dozen
From the Recipe Creator:Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. —Marla Clark, Albuquerque, New Mexico
Nutrition Facts:1 cookie: 29 calories, 1g fat (1g saturated fat), 6mg cholesterol, 16mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
The post 73 Healthy-ish Easter Brunch Recipes appeared first on Taste of Home.
]]>Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature, separated
- 2 cups 2% milk
- 1/4 cup canola oil
- 1 cup fresh blueberries
- Optional: maple syrup and butter
Directions
- In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fold in blueberries. Bake in a preheated waffle maker according to manufacturer's directions.
- Serve with maple syrup, butter and if desired, additional fresh blueberries.
Nutrition Facts
2 waffles: 399 calories, 17g fat (3g saturated fat), 119mg cholesterol, 518mg sodium, 50g carbohydrate (10g sugars, 2g fiber), 12g protein.
Ingredients
- 1 cup old-fashioned oats
- 4 tablespoons packed brown sugar
- 1/8 teaspoon ground cinnamon
- 2/3 cup 2% milk
- 1/3 cup creamy peanut butter
- 5 tablespoons plain Greek yogurt
- 1 teaspoon vanilla extract
- Optional: Semisweet chocolate chips, granola, blueberries, strawberries, sliced banana
Directions
- In a small bowl, whisk together oats, brown sugar and cinnamon. Stir in milk, peanut butter, yogurt and vanilla until combined. Divide into containers. Cover; refrigerate overnight. If desired, garnish before serving with chocolate chips, granola, blueberries, strawberries or sliced banana.
Nutrition Facts
1 cup: 598 calories, 30g fat (8g saturated fat), 16mg cholesterol, 250mg sodium, 69g carbohydrate (38g sugars, 6g fiber), 18g protein.
Ingredients
- 4 cups water
- 2 cups old-fashioned oats
- 1/4 teaspoon salt
- 3 tablespoons 2% milk
- 1/4 cup packed brown sugar
- 3 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon, optional
- 1/2 cup chopped walnuts or pecans, optional
Directions
- Place water in a large saucepan; bring to a boil. Stir in oats and salt; reduce heat to low. Cook 5 minutes, stirring occasionally, until oats are soft. Remove from heat; stir in milk, brown sugar and maple syrup. Cover; let sit 3-4 minutes. Stir in cinnamon and top with nuts, if desired.
Nutrition Facts
1 serving: 247 calories, 3g fat (1g saturated fat), 1mg cholesterol, 159mg sodium, 51g carbohydrate (24g sugars, 4g fiber), 5g protein.
Ingredients
- 12 center-cut bacon strips
- 1-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs, room temperature
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Maple syrup, for serving
Directions
- Preheat griddle over medium heat. Cook bacon strips 8-10 minutes or until crispy; transfer to a paper towel-lined plate. Wipe griddle clean.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk in buttermilk, eggs, melted butter and vanilla extract until just moistened. Let batter sit 5-10 minutes. Place batter in a resealable plastic bag; cut a small hole in 1 corner.
- Lightly grease griddle with butter. In batches, place a slice of bacon onto griddle. Pipe batter over bacon strip, letting batter flow over edges (about 1/4 cup). Cook until bubbles on top begin to pop and bottoms are golden brown. Flip; cook until second side is golden brown. Serve with maple syrup as desired.
Nutrition Facts
2 pancakes: 324 calories, 17g fat (9g saturated fat), 109mg cholesterol, 785mg sodium, 30g carbohydrate (6g sugars, 1g fiber), 12g protein.
Ingredients
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup 2% milk
- 2 tablespoons butter, softened
- Confectioners' sugar
- Lemon wedges
Directions
- In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy ovenproof skillet with butter. Pour batter into skillet.
- Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.
Baked Pancake Tips
What are baked pancakes called?
A large pancake baked in an oven-safe skillet is frequently called a "Dutch Baby," a moniker that is actually derived from Deutsch, or German, origins rather than Dutch. However, the Dutch are also known for making their own large skillet pancakes called pannekoeken. Unlike Dutch Babies, pannekoeken are not baked in the oven but rather on a stovetop, and they are thinner than traditional pancakes.Do baked pancakes taste different than regular pancakes?
Baked pancakes rise in the pan as they bake and, as a result, develop crisp, golden edges—unlike regular pancakes, which tend to be softer in texture throughout. A baked pancake also has a slightly custard-like, buttery flavor (similar to a Yorkshire pudding).How should I serve baked pancakes?
Serve baked pancakes "family-style," allowing everyone to cut or tear off their own helping. You can top your baked pancake with powdered sugar, maple syrup, chopped nuts, chocolate, fresh fruit, jams or even ice cream!Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 piece: 180 calories, 10g fat (5g saturated fat), 158mg cholesterol, 407mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 7g protein.
Ingredients
- 5 large eggs
- 1/4 cup heavy whipping cream
- 1/4 teaspoon ground cinnamon
- 2 tablespoons apple brandy
- 6 slices Texas toast
- 2 cups thinly sliced apple
- 12 slices cooked peppercorn bacon strips
- 6 slices Gruyere cheese
- Maple syrup
Directions
- In a shallow dish, whisk together the first 4 ingredients. Preheat a greased griddle over medium heat.
- Dip bread into egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides.
- Preheat broiler. Place French toast slices on a baking sheet. Top each with apples, bacon and Gruyere. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes. Serve immediately with maple syrup.
Nutrition Facts
1 serving: 499 calories, 31g fat (15g saturated fat), 236mg cholesterol, 941mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 29g protein.
Ingredients
- 1 sheet refrigerated pie crust
- 1/2 pound bulk spicy pork sausage
- 1 cup frozen cubed hash brown potatoes
- 1/2 small onion, thinly sliced
- 1/2 cup julienned green pepper
- 1/2 cup julienned sweet red pepper
- 1/2 cup fresh or frozen white corn
- 4 ounces fresh honey goat cheese
- 1 cup shredded pepper jack cheese
- 5 large eggs
- 1-1/2 cups heavy whipping cream
- Optional: Sour cream and pico de gallo
Directions
- Unroll crust into a deep dish 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
- Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
- Reduce oven temperature to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 4-5 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels.
- Add hash brown potatoes to the same pan. Cook and stir until potatoes are browned and tender, 6-8 minutes. Add onion, peppers and corn. Cook until vegetables are tender, 4-5 minutes longer.
- Spread goat cheese over bottom of the pie crust. Top with sausage, vegetables and potatoes; sprinkle with shredded cheese. In a large bowl, whisk eggs and cream until blended; pour over top.
- Bake on a lower oven rack until a knife inserted in center comes out clean, 45-50 minutes. Let stand 10 minutes before cutting. If desired, serve with sour cream and pico de gallo.
Nutrition Facts
1 piece: 485 calories, 39g fat (21g saturated fat), 212mg cholesterol, 476mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 15g protein.
Ingredients
- 8 tablespoons butter, divided
- 8 flour tortillas (10 inches)
- 1 pound bulk pork sausage
- 3 tablespoons all-purpose flour
- 2-1/2 cups whole milk, divided
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 12 large eggs, room temperature
- 1 package (32 ounces) frozen shredded hash brown potatoes, cooked according to package directions
- 3 cups shredded Mexican cheese blend
- 2 medium ripe avocado, peeled and cubed
- 1 cup salsa
Directions
- Preheat oven to 375°. Brush 15x10x1-in. sheet pan with 3 tablespoons melted butter. Layer 6 tortillas over sheet pan, covering the surface, letting edges hang over.
- In a large skillet, cook sausage over medium heat until no longer pink, 4-5 minutes, breaking into crumbles. Stir in flour until blended; gradually whisk in 2 cups milk, and 1 teaspoon each salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat and spoon over tortillas.
- In a large bowl, whisk eggs, remaining 1/2 cup milk, and remaining 1 teaspoon salt and pepper until blended. In the same large nonstick skillet, heat 2 tablespoons butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Spoon over sausage gravy. Sprinkle hash browns over eggs; top with cheddar.
- Place two tortillas over center of pan; fold over edges of tortillas on the bottom sealing in filling. Brush with remaining 3 tablespoons melted butter; place a second 15x10x1-in baking pan over top. Bake until tortillas begin to brown, about 1 hour. Cool slightly; flip onto cutting board. Cut into squares; top with avocado and salsa.
Nutrition Facts
1 piece: 525 calories, 33g fat (14g saturated fat), 210mg cholesterol, 1166mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 20g protein.
Ingredients
- 1 cup vanilla yogurt
- 2/3 cup soy or oat milk
- 1 cup fresh raspberries
- 1 cup ice cubes
- 2 teaspoons agave nectar
- 1-1/2 tablespoons protein powder
- 1/4 teaspoon vanilla bean paste
- 3 tablespoons granola
- 3 tablespoons unsweetened coconut flakes
- 2 teaspoons chia seeds
Directions
- In a blender, combine the first 7 ingredients; cover and process for 30 seconds or until smooth. Pour into two chilled bowls; top with granola, coconut and chia seeds. Serve immediately.
Nutrition Facts
1-1/2 cups: 310 calories, 10g fat (4g saturated fat), 8mg cholesterol, 150mg sodium, 45g carbohydrate (31g sugars, 9g fiber), 14g protein.
Ingredients
- CRUST:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup cinnamon sugar
- 6 tablespoons butter, melted
- FILLING:
- 5 large apples, peeled and sliced
- 1/3 cup cinnamon sugar
- 2 tablespoons lemon juice
- 1 tablespoon grated orange zest
- 1 cup raisins or dried cranberries
- 3 cups cooked fine egg noodles
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup packed brown sugar
- 1/3 cup sugar
- 1 cup sour cream
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- TOPPING:
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup butter, melted
Directions
- Preheat oven to 400°. In a small bowl, mix cracker crumbs and cinnamon sugar; stir in butter. Press into greased 13x9-in. baking dish. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
- Reduce oven temperature to 350°. In a small bowl, soak raisins in boiling water until softened, about 10 minutes; drain. In a large bowl, toss apples, cinnamon sugar, lemon juice, orange zest and softened raisins.
- In a large bowl, beat cream cheese and sugars until smooth. Add sour cream, egg, vanilla and salt; fold in noodles until well coated. Spread half the apple mixture over crust; layer with half the noodle mixture; repeat layers.
- In a small bowl, whisk flour, sugar, cinnamon, salt and baking powder. Add butter; crumble over noodles. Bake until until a knife inserted near the center comes out clean, 55-60 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1 serving: 537 calories, 30g fat (15g saturated fat), 94mg cholesterol, 459mg sodium, 73g carbohydrate (47g sugars, 3g fiber), 6g protein.
Ingredients
- 4 cups frozen Tater Tots
- 8 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/4 cup fire-roasted diced tomatoes
- 1/2 cup sour cream
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 6 flour tortillas (10 inches)
Directions
- Prepare tater tots according to package directions.
- In a large bowl, whisk eggs, milk, salt and pepper until blended. Heat a large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese and tomatoes.
- In a small bowl, whisk sour cream and chipotle peppers. Near the center of each tortilla, spread 2 tablespoons chipotle sauce. Layer egg mixture and tater tots. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts
1 burrito: 652 calories, 33g fat (12g saturated fat), 281mg cholesterol, 1568mg sodium, 65g carbohydrate (6g sugars, 5g fiber), 22g protein.
Ingredients
- TOPPING:
- 1 cup sweetened shredded coconut
- 1 cup salted pistachios, chopped
- 1/4 cup unsalted butter, melted
- 1 tablespoon packed brown sugar
- 2 tablespoons chopped crystallized ginger
- FILLING:
- 1 container (8 ounces) mascarpone cheese, room temperature
- 1 small lemon, zested and juiced
- 2 tablespoons brown sugar
- 1-1/2 teaspoons ground cinnamon
- 2 cups sliced fresh strawberries
- 1-1/2 cups fresh blackberries, halved
- 12 prepared crepes (9 inches)
- 1/4 cup caramel sauce
Directions
- Preheat oven to 350°. In a large bowl, combine topping ingredients. Spread evenly in a greased 15x10x1-in. baking pan. Bake until coconut is light brown, 10-12 minutes, stirring halfway. Cool completely on a wire rack.
- In a large bowl, whisk mascarpone, lemon zest, lemon juice, brown sugar and cinnamon. Fold in strawberries and blackberries.
- Spread each crepe with 1/4 cup filling. Fold each crepe into quarters. Garnish with coconut topping; drizzle with caramel syrup.
Nutrition Facts
2 crepes: 624 calories, 41g fat (21g saturated fat), 85mg cholesterol, 347mg sodium, 57g carbohydrate (32g sugars, 6g fiber), 11g protein.
Ingredients
- 1 frozen pizza dough, thawed (1 pound)
- 2 tablespoons cornmeal
- 1 package (5.2 ounces) Boursin garlic and fine herbs cheese
- 3/4 cup shredded mozzarella cheese
- 1 large egg, room temperature, beaten
- 1 tablespoon everything seasoning blend
- 2 smoked salmon fillets (2 ounces each)
- 1/2 cup thinly sliced cucumber
- 1/2 cup pickled red onions
- 1 tablespoon capers, drained
- 1/4 cup sour cream
- 1 tablespoon heavy whipping cream
- 1 cup fresh arugula
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- 4 lemon slices, optional
Directions
- Preheat oven to 425°. Grease a 14-in. pizza pan; sprinkle with cornmeal. Punch down dough; roll to fit pan, pinch edge to form a rim. Cover; let rest 10 minutes.
- Spread with Boursin cheese; top with mozzarella. Brush edges of dough with egg; sprinkle with everything seasoning. Bake on a lower oven rack until crust and cheese are lightly browned, 10-12 minutes.
- Meanwhile, in a small bowl, whisk sour cream and heavy whipping cream. In a separate bowl, toss arugula, olive oil and lemon juice. Remove pizza from oven; top with salmon, cucumbers, red onion and capers. Drizzle with cream sauce; top with arugula mixture. If desired, garnish with lemon slices.
Nutrition Facts
1 piece: 328 calories, 17g fat (8g saturated fat), 61mg cholesterol, 642mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 13g protein.
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs
- 3 cups shredded sharp cheddar cheese, divided
- 2 jalapeno peppers, seeded and finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon coarsely ground pepper
- Dash hot pepper sauce
Directions
- Preheat oven to 350°. In a large saucepan, bring water and salt to a boil. Slowly stir in grits, onion and garlic powders. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally.
- In a large bowl, whisk a small amount of hot grits into eggs; return all to pan, whisking constantly. Stir in 2 cups cheddar, jalapeños, butter, Worcestershire sauce, Cajun seasoning, pepper and hot sauce. Pour into a greased 2-quart baking dish. Sprinkle with remaining 1 cup cheddar.
- Bake until cheese is browned, 40-45 minutes. Garnish with additional jalapenos.
Nutrition Facts
3/4 cup: 295 calories, 20g fat (11g saturated fat), 100mg cholesterol, 648mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 13g protein.
Ingredients
- 8 bacon strips, chopped
- 1 small red onion, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 2 tablespoons butter
- 1 cup fresh spinach
- 1/2 cup crumbled tomato and basil feta cheese
Directions
- Preheat oven to 450º. In a 12-in. cast-iron skillet over medium heat, cook bacon and onions until crisp-tender, 4-5 minutes. Remove with a slotted spoon; drain on paper towels. Place skillet into oven while making batter.
- In a large bowl, whisk together flour, oregano, salt and pepper. Add eggs and milk; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; bake until puffed and golden brown, 18-20 minutes. Top with cooked bacon, onions, spinach and feta. Bake until cheese is slightly melted, about 3-5 minutes longer. Serve immediately.
Nutrition Facts
1 serving: 306 calories, 19g fat (9g saturated fat), 182mg cholesterol, 852mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 16g protein.
Ingredients
- 2 cups complete buttermilk pancake mix
- 1 cup 2% milk
- 2 large eggs, lightly beaten
- 1/4 cup canola oil
- 1 cup fresh blueberries
- 1 can (15 ounces) apricot halves
- 1 pound pork sausage, cooked and drained
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 3/4 cup maple syrup
Directions
- Preheat oven to 350°. In a large bowl, whisk pancake mix, milk, eggs and oil; fold in blueberries. Pour into greased 13x9-in. baking dish.
- Drain apricots, reserving 1/4 cup syrup. Slice apricots, place over pancake batter; sprinkle with sausage. Bake casserole until edges are brown and a knife comes out clean, about 25 minutes.
- Meanwhile, in a small saucepan, whisk sugar and cornstarch. Whisk in reserved 1/4 cup apricot syrup and the lemon juice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Add butter and maple syrup; cook and stir 2 minutes longer. Remove from heat. Serve with warm casserole.
Nutrition Facts
1 piece plus 2 tablespoons syrup: 349 calories, 16g fat (4g saturated fat), 56mg cholesterol, 540mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 8g protein.
Ingredients
- 8 large eggs
- 1/2 cup whole milk
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced chives
Directions
- Preheat oven to 350°. Grease a 13x9-in. baking dish.
- In a large bowl, whisk together eggs, milk, melted butter, salt and pepper until well-combined. Transfer to prepared baking dish.
- Bake 10 minutes; stir. Bake until no liquid egg remains, another 8-10 minutes. Fluff with 2 forks; top with chives.
Nutrition Facts
3/4 cup: 213 calories, 16g fat (7g saturated fat), 390mg cholesterol, 496mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 14g protein.