Cheesy O'Brien Egg Scramble

With St. Patrick's Day right around the corner and a craving for breakfast at dinner, we tried this delicious recipe that we all enjoyed. Though it is technically a breakfast/brunch, we ate it for dinner. Really really good!

Prep: 20 min. Bake: 20 min.

Ingredients:

1 package (28 ounces) frozen O'Brien potatoes (I attempted to make my own hashbrowns by shredding potatoes and then frying them with butter. They were a strange color, but tasted good.)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 pound sliced bacon, cooked and crumbled
12 eggs, lightly beaten
2 tablespoons butter
2 cups (8 ounces) shredded cheddar cheese

Directions:

•In a large skillet, prepare hash browns according to package
directions. sprinkle with garlic salt and pepper. Transfer to a
greased 2-1/2-qt. baking dish. Top with soup. Set aside 1/2 cup of
bacon; sprinkle remaining bacon over soup.

•In a bowl, whisk the eggs. In another large skillet, heat butter
until hot. Add eggs; cook and stir over medium heat until eggs are
nearly set. Spoon over bacon. Sprinkle with cheese and reserved
bacon.

•Bake, uncovered, at 350° for 20-25 minutes or until cheese is
melted.

Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 451 calories, 33 g fat (14 g saturated fat), 275 mg cholesterol, 1,101 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein.

Taste of Home: Winning Recipes

Morning Maple Muffins

Hannah and I made these delicious muffins together. We added an extra surprise, white chocolate chips. Wow they were good!


Prep/Total Time: 30 min.

Ingredients:

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup (Use real Maple Syrup if possible)
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1/2 bag white chocolate chips

TOPPING:

3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Directions:

•In a large bowl, combine the flour, brown sugar, baking powder and
salt. In another bowl, combine the milk, butter, syrup, sour cream,
egg and vanilla. Stir into the dry ingredients just until moistened. Add white chocolate chips and fold into batter.

•Fill greased or paper-lined muffin cups two-thirds full. For topping,
combine the flour, sugar, nuts and cinnamon; cut in butter until
crumbly. Sprinkle over batter.

•Bake at 400° for 16-20 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before removing from
pans to wire racks. Serve warm.

Yield: 16 muffins.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 211 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Taste of Home: Winning Recipes

Great Recipe for Lent: Very Veggie Lasagna

If you are anything like me, meatless meals during Lent can get old. Here is a really yummy lasagna recipe with lots of great veggies and no meat. I would have enjoyed it no matter what day of the week it was, I would highly recommend it!

12 Servings
Prep: 40 min. Bake: 1 hour + standing

Ingredients:

2 medium carrots, julienned
1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium onion, sliced
1 cup fresh broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
2 garlic cloves, minced
1/2 to 1 teaspoon salt
2 tablespoons canola oil
1 jar (28 ounces) spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions:

•In a large skillet, stir-fry the vegetables, garlic and salt in oil
until crisp-tender.

•Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking
dish. Arrange seven noodles over sauce, overlapping as needed. Layer
with half of the vegetables, spaghetti sauce and cheese. Repeat
layers.

•Cover and bake at 350° for 60-65 minutes or until bubbly. Let
stand for 15 minutes before cutting. Yield: 12 servings.


Nutrition Facts: 1 serving (1 piece) equals 295 calories, 11 g fat (5 g saturated fat), 23 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable, 1 reduced-fat milk.

Taste of Home: Winning Recipes

Low-Fat Oatmeal Cookies

My Sous-Chef, Hannah, wanted to make cookies last night. We are trying to eat healthy, so we decided to make these oatmeal cookies. Though I prefer the more fattening oatmeal cookies, these were good and definitely a good substitute.

15 Servings
Prep/Total Time: 30 min.

Ingredients:

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 egg whites
1/3 cup corn syrup
1 teaspoon vanilla extract
1/3 cup raisins

Directions:

In a medium bowl, combine the first 10 ingredients; mix well. Stir in
raisins (dough will be stiff). Drop by tablespoonfuls onto baking
sheets that have been coated with cooking spray. Bake at 375°
for 8-10 minutes or until lightly browned.

Yield: 2-1/2 dozen.


Nutrition Facts: One serving (two cookies) equals 1-1/2 starch; also, 102 calories, 138 mg sodium, 0 cholesterol, 24 gm carbohydrate, 2 gm protein, trace fat.

Taste of Home's Down-Home Diabetic Cookbook

Slow Cooked Chili

My Hannah loves Chili, so I thought I would try a new chili recipe. I love crockpot recipes, I had this in the crockpot by 10:00 and didn't have to worry about preparing dinner. This was a really good chili recipe. I served it over rice.

10 Servings
Prep: 15 min. Cook: 4 hours

Ingredients:

2 pounds lean ground beef ((90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic clove, minced
2 tablespoons chili powder
2 teaspoons salt, optional
1 teaspoon pepper
Shredded cheddar cheese, optional

Directions:

In a large skillet, cook beef over medium heat until no longer pink;
drain.

Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover
and cook on low for 8-10 hours or on high for 4 hours.

Garnish individual servings with cheese if desired. Yield: 10 servings.

Nutrition Facts: One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.

Taste of Home's Down-Home Diabetic Cookbook

Cheesy Zucchini Saute

We were having grilled pork chops and mashed potatoes and I needed a vegetable side. I found this recipe which was quick and easy and SUPER good! I didn't have any olives, so I substituted mushrooms. My family loved it!

6 Servings
Prep/Total Time: 20 min.

Ingredients:

1/2 cup chopped onion
1/4 cup butter, cubed
3 cups coarsely shredded zucchini
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
1 cup diced fresh tomato
2 tablespoons sliced ripe olives

Directions:

In a large skillet, saute onion in butter until crisp-tender. Stir in
the zucchini, basil, salt and garlic powder. Cook and stir for 4-5
minutes or until zucchini is crisp-tender. Sprinkle with the cheese,
tomato and olives.

Cover and cook for 4-5 minutes or until cheese is melted. Serve
immediately.

Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 157 calories, 13 g fat (9 g saturated fat), 40 mg cholesterol, 416 mg sodium, 5 g carbohydrate, 1 g fiber, 5 g protein.


Taste of Home Winning Recipes

Taco Salad

This is a really quick meal for a night when you are rushing. It tastes delicious and is full of nutritious ingredients. My family likes to put a dollop of sour cream on top.

Ingredients:

1 lb ground beef, pork, or turkey
1 can condensed tomato soup
1/2 cup chunky salsa
1/2 cup water
1 packet taco seasoning
3 cups tortilla chips
shredded taco cheese
2 diced tomatoes
chopped lettuce

Directions:

Cook meat in skillet over medium-high heat until browned, stirring often to separate meat. Pour off fat.

Add soup, salsa, water, and seasoning packet and heat to a boil. Reduce heat and simmer for 5 minutes. Stir in tortilla chips.

Line a plate or bowl with chopped up lettuce. Spoon meat mixture over lettuce. Top with diced tomatoes and cheese.

Created by Me!

Funnel Cakes

You don't need to go to the county fair to get yummy fried dough. Here is a quick and easy recipe. These were so good! We all ended up with powdered sugar all over us.

8 Servings
Prep: 15 min. Cook: 35 min.

Ingredients:

2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

Directions:

In a large bowl, beat eggs. Add milk, water and vanilla until well
blended. Combine flour, sugar, baking powder and salt; beat into egg
mixture until smooth. In an electric skillet or deep-fat fryer, heat
oil to 375°.

Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of
batter into the funnel. Holding the funnel several inches above the
skillet, release your finger and move the funnel in a spiral motion
until all the batter is released (scraping with a rubber spatula if
needed).

Fry for 2 minutes on each side or until golden brown. Drain on paper
towels. Dust with confectioners' sugar and serve warm.

Yield: 8 cakes.

Taste of Home Winning Recipes

Classic French Bread

This was delicious!!! I only made one large french bread. I did not have baking stones, but the bread baked fine. I increased the cook time to 35 minutes. It is a long process, but SO worth it!

Dough

1 cup warm water (105*F to 115*F)
1 envelope dry yeast
1 tbsp sugar
1 tsp salt
1/2 tsp balsamic vinegar or red wine vinegar
2 cups bread flour
3/4 cups all purpose flour

Processor Method:

Measure 1 cup warm water into glass measuring cup. Sprinkle yeast and sugar over to dissolve; stir. Let stand until foamy, about 5 min.

Add vinegar to yeast mixture. Combine salt, bread flour, and 1/2 cup all purpose flour in processor fitted with steel blade. Add yeast mixture and process until sticky ball forms. If dough does not form ball, add more all purpose flour 1 tbsp at a time, incorporating each addition before adding the next. Add water 1 tsp at a time if dough is dry. Process until dough is smooth, elastic, and slightly sticky, about 45 seconds.

Coat large bowl or plastic bag with 2 tbsp vegetable oil. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm, draft-free area until tripled in volume, about 1 1/2 hours.

Shaping and Baking:

1/4 cup unsalted butter
1/4 tsp salt
Baking tiles or stones
4 cups boiling water

Melt butter with salt in a saucepan. Keep glaze warm.

Baguettes:

Oil or butter baguette pan. Punch down dough and knead until smooth, about 2 minutes. Divide dough in half. Roll out one half on unfloured work surface to rectangle, about 14x8 inches, oiling rolling pin if dough sticks. Starting at 1 long side, roll up dough jelly-roll style. Roll ends between palms and work surface to taper slightly. Transfer to prepared pan, seam side down. Repeat with remaining dough.

Brush butter glaze over loaves. Let loaves rise in warm, draft-free area 45 minutes. Brush with glaze again. Let loaves rise until tripled in volume, about 35 minutes longer.

Position one oven rack in bottom third and second rack in center of oven. Place 13x9x2 inch metal baking pan on bottom wrack. Place baking tiles on center rack. Preheat oven to 450*F. Brush loaves with glaze again. Using sharp knife, slash each loaf with 3 long diagonal cuts about 1/4 inch deep. Pour boiling water into baking pan in oven. Close oven 2 minutes. Place bread in pans on tiles and bake until loaves are golden brown and crisp, dry crust forms, 20 minutes. Turn out loaves onto rack and cool.

The Bon Appetit Cookbook

Broccoli Chicken Fettuccine Alfredo

I was looking for a healthier fettuccine recipe and found this. If you have ever made fettuccine, you know how much fat is in it. This really did reduce the amount of fat. I sauteed my chicken with 2 diced garlic cloves and used fat free half and half instead of the milk. This was very good.

Ingredients:

1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts 1 (10.75 ounce) can condensed cream
of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.

2. Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.


Nutrition Information:

Servings Per Recipe: 4
Calories: 374
Amount Per Serving:
Total Fat: 12.6g
Cholesterol: 35mg
Sodium: 575mg
Total Carbs: 49.3g
Dietary Fiber: 2.5g
Protein: 17.3g


www.allrecipes.com

Sweet Cornmeal Muffins

This was a nice addition to our stew. I doubled the recipe because this only makes 4 muffins. One great tip, to avoid the wrapper sticking to your muffin, lightly spray the paper cups with cooking spray.

4 Servings
Prep/Total Time: 25 min.

Ingredients:

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

Directions:

In a small bowl, combine the sugar, oil, egg, and milk. In another
bowl, combine dry ingredients; stir in sugar mixture just until
moistened.

Coat four muffin cups with cooking spray or use paper liners. Divide
batter among muffin cups. Bake at 400° for 15-18 minutes or
until lightly browned.

Yield: 4 muffins.

Nutrition Facts: One muffin (prepared with egg substitute and fat-free milk) equals 153 calories, 6 g fat (0 saturated fat), trace cholesterol, 87 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Taste of Home's Diabetic Cookbook

Italian Sausage Stew

This had a really good taste, but cooked too long so the veggies were mushy, not solid. I served over a bed of rice since it was so thick. I did not need to add the cornstarch, it was already thick.

6 Servings
Prep: 10 min. Cook: 1-1/2 hours

Ingredients:

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

Directions:

In a Dutch oven, over medium heat, brown sausage; drain. Add the
water, potatoes, carrots, celery, onions, Worcestershire sauce and
seasonings. Bring to a boil. Reduce heat; cover and cook over low
heat for 1 hour (1 hour seemed to be too long, the potatoes turned into mush. Pre-cook the sausage so you can cook only until veggies are tender.) or until sausage is no longer pink and vegetables are tender.

Add the ketchup, green pepper and parsley; cook 12-15 minutes longer

Taste of Home Winning Recipes

Pepperoni Lasagna

I was really nervous about trying this recipe because I have a really good lasagna recipe I usually use, but I didn't have any spaghetti sauce or Ricotta, so I thought I would try this recipe instead. It was REALLY good! I am not a big fan of pepperoni, but you really didn't taste the pepperoni, it blended in with the flavor nicely. I would definitely recommend trying this.

12 Servings Prep: 1 hour Bake: 45 min. + standing

Ingredients:

1-1/2 pounds ground beef
1 small onion, chopped
2-1/2 cups water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon beef bouillon granules
1 tablespoon dried parsley flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 eggs
1-1/2 cups (12 ounces) 4% small-curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.

Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.


Nutrition Facts: 1 serving (1 piece) equals 356 calories, 19 g fat (9 g saturated fat), 106 mg cholesterol, 838 mg sodium, 19 g carbohydrate, 2 g fiber, 26 g protein.

Taste of Home Winning Recipes

Garlic Parmesan Breadsticks

These are a wonderful addition to an Italian meal!

24 Servings Prep: 25 min. + rising Bake: 20 min.

Ingredients:

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
3/4 cup butter, melted, divided
1/2 teaspoon salt
4-1/2 cups all-purpose flour
Garlic salt
Grated Parmesan cheese
Marinara or spaghetti sauce, warmed, optional

Directions:

In a bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 10-in. rectangle. Cut dough in half lengthwise, then into 5-in. x 1-in. strips. Twist each strip and place 2 in. apart on greased baking sheets.

Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 350° for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping.

Yield: 4 dozen.


Nutrition Facts: 1 serving (2 each) equals 141 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 108 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Taste of Home Winning Recipes

Lemon Sour Cream Pie

This was a delicious pie. It almost tasted like a lemon custard. One suggestion I would make is to refrigerate for at least an hour before serving. I didn't do this and the pie was a little soupy and hard to serve. Also, make sure you pre-bake your pie crust long enough so it doesn't get soggy.



6-8 Servings Prep: 25 min. Bake: 15 min.

Ingredients:

1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cubed
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked

MERINGUE:

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Lemon peel strips, optional
Some tips for meringue. Refrigerate your bowl before adding the egg whites. The smaller the bowl the better. Add some lemon juice or vinegar to make stiffer peaks.

Directions:

In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.

For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.

Cover with meringue, sealing to edges of pastry. Bake at 350° for 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.

Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 piece) equals 425 calories, 20 g fat (11 g saturated fat), 123 mg cholesterol, 248 mg sodium, 54 g carbohydrate, trace fiber, 5 g protein.

Taste of Home Winning Recipes