Wednesday, May 7, 2014

Mother's Day Breakfast in Bed!

Strawberry Salad with Basil

This delicate salad should be served as soon as it is dressed with the basil syrup as the syrup does tend to get sticky and hard if left too long. Garnish with a sprig of fresh basil for an eye-pleasing side dish.


4 cups fresh, stemmed strawberries, halved
1/4 cup sugar
2 Tbsp water
1 tsp lemon juice
1/4 cup fresh basil leaves, torn


1. Place the strawberries in a large bowl, and set aside.
2. Place the sugar, water, and lemon juice in a small saucepan, and heat over medium-high heat. Bring to a boil, and add the basil. Reduce heat, and cook an additional 2 minutes, or until syrup begins to thicken.
3. Strain the syrup through a fine, mesh strainer to remove the basil leaves. Drizzle the syrup over the strawberries, and toss to combine. Serve immediately.

Sausage and cheese casserole

Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the freezer section of the supermarket with other breakfast meats


1 teaspoon canola oil 12 ounces turkey breakfast sausage 2 cups 1% low-fat milk 2 cups egg substitute1 teaspoon dry mustard1/2 teaspoon freshly ground black pepper1/4 teaspoon salt1/4 teaspoon ground red pepperlarge eggs 16 (1-ounce) slices white bread 1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese Cooking spray 

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.

  1. 2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
  2. 3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
  3. 4. Preheat oven to 350°.
  4. 5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

Blueberry Power Muffins with Almond Streusel

Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the freezer section of the supermarket with other breakfast meats

  • Muffins:
  • 1 1/2 cups all-purpose flour, divided
  • 1 cup whole wheat flour
  • 1 cup quick-cooking oats
  • 1 cup granulated sugar 
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups vanilla low-fat yogurt 
  • 1/2 cup 2% reduced-fat milk 
  • 3 tablespoons canola oil 
  • 2 teaspoons vanilla extract
  • large egg 
  • 1 1/2 cups fresh blueberries 
  • Cooking spray 
  • Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup slivered almonds, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted

  • Preparation:

  • Preheat oven to 400°.
  • To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
  • To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
This article was adapted from:


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