Tuesday, April 22, 2008

Sunday's Brunch Menu

Well, Percy came through the dental fine. Yay! The doc said he doesn't seem to be as old as he is, he seems much younger. And he loved being on the heating pad. :) He had to have 10 teeth removed. :( We also had 4 little tumors removed too while he was under. After I brought him home last night, he was still pretty groggy. The didn't get to him until pretty late, and he was under for a while. All he wanted to do last night was stay cuddled up with me, and usually he's a daddy's dog (he might have lived with Momma when she and Daddy were dating but Momma was the disciplinarian). He actually slept next to me almost all night long too - something that is pretty unusual. He usually only comes to sleep next to me in the morning because he knows that I'll get up and feed him - Daddy can be a lot harder to wake up. He gargoyles me a lot of times and I'll wake up to just that. Anyway, he's back to almost normal now - although he keeps sitting beside his food bowl, thinking that since I started out by giving him little bites of food all through this morning that it should continue through out this day too. Course Miko keeps looking at me everytime I give him any canned food like: "Where's mine Ma?"

Anyway, I've decided on Brunch for when Mike and Jennifer come over on Sunday (dinner will just be leftovers for hubby and I):

Cooking Light Menu

Make-Ahead Breakfast Casserole Menu

Prepare this casserole, serve it with a bowl of fresh fruit and a pitcher of juice, and let everyone dig in.

Marmalade French Toast Casserole (recipe below)
Turkey Breakfast Sausage (recipe below)

Becky Luigart-Stayner; Leigh Ann Ross
Marmalade French Toast Casserole

Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.

3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts

Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

CALORIES 293( calories from fat 28%); FAT 9g ( SAT FAT 3.2g, MONO FAT 2.2g, POLY FAT 2.3g ); protein 9.1g; carbohydrate 46.4g; fiber 1.6g; cholesterol 116mg; iron 2.2mg; sodium 315mg; calcium 132mg;

Cooking Light, NOVEMBER 2006

Turkey Breakfast Sausage

"I make two batches of this sausage and freeze some in small bags. Microwave it to reheat." --CL Reader

1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup shredded peeled Fuji or Braeburn apple
1 garlic clove, minced
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds ground turkey breast
Cooking spray

Heat olive oil in a nonstick skillet over medium-high heat. Add onion and apple; sauté 3 minutes. Add garlic; sauté 30 seconds. Remove onion mixture from pan; cool completely.

Combine onion mixture, thyme, sage, salt, pepper, and turkey, stirring well to combine. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add half of patties; cook 3 minutes on each side or until done. Keep warm. Repeat procedure with remaining patties.

CALORIES 155( calories from fat 15%); FAT 2.5g ( SAT FAT 0.5g, MONO FAT 1.4g, POLY FAT 0.4g ); protein 28.1g; carbohydrate 3.4g; fiber 0.7g; cholesterol 70mg; iron 1.5mg; sodium 349mg; calcium 23mg;

Cooking Light, DECEMBER 2002

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