Friday's Menu for you: Breakfast, Lunch, and Dinner for a crowd of people to celebrate this weekend!
- Katherine Victoria Vananderland
- Aug 18, 2021
- 12 min read
These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
*****Make some without Meat Please****
Ingredients
1/2 pound bulk hot Italian sausage
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) refrigerated crescent rolls
4 large eggs, lightly beaten
2 cups shredded Swiss cheese
1 cup 4% cottage cheese
1/3 cup grated Parmesan cheese
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Directions
In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives.
On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups.
Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika.
Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.
Test Kitchen TipMake these gluten-free by skipping the crescent roll crust. Nutrition Facts 1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.
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.
Ingredients
2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt
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Directions
Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.
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.
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
Ingredients
8 cups fresh melon cubes
1 to 2 tablespoons corn syrup
1 pint fresh strawberries, halved
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional
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Directions
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
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.
Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. They're always a treat, but especially alongside pancakes or French toast. —Margaret Eid, Huron, South Dakota.
Ingredients
1 tablespoon maple syrup
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1 pound ground pork
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Directions
In a large bowl, mix maple syrup, salt, spices and, if desired, liquid smoke. Add the pork; mix lightly but thoroughly. Shape into eight 2-1/2-in. patties. Refrigerate, covered, at least 1 hour.
In a large skillet coated with cooking spray, cook patties over medium heat until a thermometer reads 160°, 4-6 minutes per side.
Health Tip: Try these with lean ground turkey. The patties will be slightly more delicate to work with, but they'll have the same savory goodness.
Nutrition Facts 1 patty: 128 calories, 8g fat (3g saturated fat), 38mg cholesterol, 177mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 10g protein.
Lunch:
Who says cheese and sausage get to have all the fun? Make this a party go-to with any fruits that are in season. —Taste of Home Test Kitchen
Ingredients
10 fresh strawberries, halved
8 fresh or dried figs, halved
2 small navel oranges, thinly sliced
12 ounces seedless red grapes (about 1-1/2 cups)
1 medium mango, halved and scored
1/2 cup fresh blueberries
1 cup fresh blackberries
1/2 cup dried banana chips
2 large kiwifruit, peeled, halved and thinly sliced
12 ounces seedless watermelon (about 6 slices)
1/2 cup unblanched almonds
8 ounces Brie cheese
8 ounces mascarpone cheese
1/2 cup honey
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Directions
On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.
Nutrition Facts 1 serving: 304 calories, 17g fat (8g saturated fat), 36mg cholesterol, 116mg sodium, 36g carbohydrate (30g sugars, 4g fiber), 7g protein.
I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, Missouri
Ingredients
1 package (8 ounces) cream cheese, softened
1/4 teaspoon garlic powder
8 bacon strips, cooked and crumbled
1 tablespoon chopped green onion
1 pound whole fresh mushrooms, stems removed
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Directions
Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion.
Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.
Nutrition Facts 1 stuffed mushroom: 51 calories, 4g fat (2g saturated fat), 12mg cholesterol, 79mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.
This colorful salad is easy to make—and it's even easier if you use precut chunks of butternut squash. You can u
se pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Ingredients
6 cups cubed day-old French bread (bite-sized cubes)
3 tablespoons olive oil
SALAD:
4 cups cubed peeled butternut squash (1-1/2-inch cubes)
1-1/2 cups sliced fresh mushrooms
1/2 cup olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 cups fresh arugula or fresh baby spinach
6 tablespoons sherry vinegar
3 shallots, thinly sliced
1/2 cup salted roasted almonds
Provolone / Parmesan
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Directions
Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool.
In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally.
Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.
Nutrition Facts 3/4 cup: 361 calories, 26g fat (4g saturated fat), 7mg cholesterol, 435mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 7g protein.
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon
Ingredients
5 medium ripe avocados, peeled and halved
1/2 cup Vanilla Greek Yogurt W/ Honey
2 tablespoons lemon juice
2 cans (6 ounces each) fresh lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 tablespoon capers, drained
1 cup shredded pepper jack cheese
Lemon wedges
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Directions
Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves.
Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.
Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutrition Facts 1 filled avocado half: 325 calories, 28g fat (6g saturated fat), 57mg cholesterol, 427mg sodium, 8g carbohydrate (0 sugars, 6g fiber), 13g protein.
Sliders are the perfect finger food for any get-together, and this flavorful chicken Parmesan version won’t disappoint. —Nick Iverson, Denver, Colorado
Ingredients
24 ounces frozen breaded chicken tenders
1 package (12 ounces) Hawaiian sweet rolls
1 package (7-1/2 ounces) sliced provolone and mozzarella cheese blend
1 jar (24 ounces) marinara sauce
TOPPING:
1/2 cup butter, cubed
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
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Directions
Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes.
Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls.
For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.
Test Kitchen tipsDinner rolls also work in place of Hawaiian sweet rolls. Sneak a few slices of pepperoni or salami onto each roll. Chicken nuggets can be used instead of tenders.
Nutrition Facts 1 slider: 402 calories, 23g fat (11g saturated fat), 62mg cholesterol, 780mg sodium, 34g carbohydrate (10g sugars, 4g fiber), 17g protein.
Grated Parma, shredded mozzarella, cream cheese, vanilla Greek Yogurt w/ Honey and butter make this dip as decadent as it gets. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 package (16 ounces) frozen bread dough dinner rolls, thawed
6 tablespoons butter
1/2 teaspoon garlic powder
DIP:
1 tablespoon butter
1 cup chopped fresh mushrooms
2 garlic cloves, minced
1-1/2 cups Greek Vanilla Yogurt w/Honey
1 package (8 ounces) cream cheese, softened
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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Directions
Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes.
Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture.
Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach.
Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts 1/4 cup with about 2 roll pieces: 359 calories, 29g fat (10g saturated fat), 36mg cholesterol, 526mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 8g protein.
Dinner
I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. —Kelly Williams, Forked River, New Jersey
Ingredients
1 bone-in beef rib roast (4 to 5 pounds)
2 tablespoons garlic powder
2 tablespoons dried rosemary, crushed
6 tablespoons butter, softened
1 teaspoon herbes de Provence
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Directions
Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast.
Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Tips for Cooking Large Cuts of Meat Test Kitchen TipsBe sure to choose bone-in beef; the bones help control the meat’s temperature as it cooks. Look through our How to Cook Prime Rib guide for more insight.
Nutrition Facts 5 ounces cooked beef: 311 calories, 18g fat (8g saturated fat), 8mg cholesterol, 1624mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 31g protein.
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
Ingredients
*****Make one dish w/o Meat*****
1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
3 large eggs
3 tablespoons minced fresh parsley
3 cups Vanilla Greek Yogurt w/ Honey
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided
1 cup cheddar
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Directions
In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Test Kitchen Tips
Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat. Before adding any vegetable to your lasagna, it’s best to cook it first. Be sure to strain out any excess liquid from the cooking process. Not doing so might make your dish watery. Check out 100 of our favorite Italian recipes.
Nutrition Facts 1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein.
After I received an air fryer for Christmas, I discovered how simple it is to make potato chips in it. Good chips are an essential, crispy side for lunch. —Melissa Obernesser, Utica, New York
Ingredients
2 large potatoes
Olive oil-flavored cooking spray
1/2 teaspoon sea salt
Minced fresh parsley, optional
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Directions
Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes.
Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.
Air-Fryer Potato Chip Tips Why do you soak potatoes in water before frying? Soaking potatoes before frying them draws out the natural starch in potatoes and gives them that great crunch. It also helps prevent them from sticking to each other in the basket.Why are my air-fryer chips soggy? If your air-fryer chips are soggy, throw them back into the fryer to cook a little more. Because air-fryer temperatures vary, so do cook times. That’s why our air-fryer recipes have wide time ranges. You may need to cook your chips a little longer than suggested. Start checking the food at the shortest time and check back a little later if it’s not done.Are air-fried chips healthier than oven chips? Air-fried food isn’t necessarily healthy, but it does cut down on calories from fat that would otherwise be used to deep-fry foods. So, air-fryer recipes are slimmed down compared to conventionally fried ones.What else can I make in my air-fryer? Any food that’s meant to be deep-fried can made in an air-fryer, including fried chicken, doughnut holes and jalapeno poppers. You can also use your air-fryer to bake things like oatmeal cookies, bread pudding and even pork chops! Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts 1 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 252mg sodium, 32g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch.
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Ingredients
1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons Olive oil
2 garlic cloves, minced
1/8 teaspoon salt
1/4 teaspoon sugar
SALAD:
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped
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Directions
In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.
Test Kitchen TipsTry adding a touch of honey to the dressing if your melon isn't super sweet. It will wake it right up! English cucumbers are firmer and less watery than regular cukes. To aid your preparation of this salad, halve a regular cucumber lengthwise and use a spoon to scoop out the seeds before cubing. Nutrition Facts 1 cup: 84 calories, 4g fat (0 saturated fat), 0 cholesterol, 288mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
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