Happy Easter He has Risen: Amen For the original copy officer captain family and 270,036 ocs.
- Katherine Victoria Vananderland
- Apr 2, 2021
- 16 min read
Here is the day of salvation into our hearts as we surrender our will to Jesus Christ. For he died, rose and, came back for the salvation of our souls. He died so that our sins would be forgiven and made anew in his image. We thank God and Jesus on this day for our gift of salvation; he has risen and he is alive in each and everyone of us. Be blessed with an Italian Easter Brunch. May it renew your spirit and bless your life with great food and fellowship.
Gather together to day to remember this special day in history. Its my favorite holiday! You cannot put a price on salvation to have eternity in heaven with God the father and son, and holy spirit one; and Jesus. I am thankful to have a roof over my head, be able to prepare a good meal for you my original copy officer captain family now back in Edina. May the love and grace of Jesus Christ be with you today and all days forward till we are all called home. Remember the special gift of salvation free of all to have if you surrender your will and your ways to Christ.
Enjoy this Brunch and I'll have a lite meal for evening for those who are hungry again we will have some treats and left overs.
Ingredients
1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
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Directions
In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings.
In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts 1-1/4 cups: 109 calories, 11g fat (1g saturated fat), 0 cholesterol, 343mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
Ingredients
1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 teaspoons dried basil
3/4 teaspoon pepper, divided
1/4 teaspoon salt
1 large egg, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1-1/2 cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
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Directions
Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes.
In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts 1 piece: 416 calories, 23g fat (11g saturated fat), 83mg cholesterol, 978mg sodium, 29g carbohydrate (8g sugars, 3g fiber), 25g protein.
Italian Brunch Torte
Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
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Directions
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts 1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.
Ingredients
4 pounds fresh asparagus, trimmed
1/4 pound butter, melted
2 cups shredded Parmesan cheese
1/2 teaspoon pepper
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Directions
Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain.
Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.
Nutrition Facts 6 ounce-weight: 107 calories, 8g fat (5g saturated fat), 20mg cholesterol, 273mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 7g protein.
Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground pepper, divided
1 tablespoon plus 1/2 cup olive oil, divided
1 cup chopped fresh basil
1-1/2 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
2/3 cup pine nuts, toasted
5 garlic cloves, minced
10 large eggs
3 cups 2% milk
8 cups cubed Italian bread
Additional chopped fresh basil leaves
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Directions
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain.
In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts and garlic. In another bowl, whisk eggs, milk and remaining oil, salt and pepper.
In a greased 13x9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 piece: 415 calories, 29g fat (8g saturated fat), 199mg cholesterol, 598mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 24g protein.
Ingredients
1 quart vanilla ice cream, softened
1/3 cup lemon curd, divided
3 tablespoons limoncello
1 teaspoon grated lemon zest
1 graham cracker crust (9 inches)
6 ounces white baking chocolate, chopped
1 cup heavy whipping cream, divided
1/4 cup marshmallow creme
Grated lemon zest, optional
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Directions
In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight.
In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool.
In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour.
Remove from freezer 10 minutes before serving. If desired, top with lemon peel.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts 1 piece (calculated without chocolate curls): 536 calories, 32g fat (17g saturated fat), 84mg cholesterol, 220mg sodium, 56g carbohydrate (46g sugars, 0 fiber), 5g protein.
Ingredients
2 cups cubed peeled sweet potatoes
4 cups cubed French bread
4 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1/2 small red onion, thinly sliced
1/4 cup minced fresh basil
1/4 cup minced fresh cilantro
1/3 cup red wine vinegar
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Directions
Preheat oven to 450°. Place sweet potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
Meanwhile, toss bread cubes with 2 tablespoons oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
Add spinach, onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.
Nutrition Facts 3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 starch, 1-1/2 fat.
Ingredients
1 pound bulk Italian sausage
1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
3/4 cup part-skim ricotta cheese
8 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 French bread demi-baguette (4 ounces), cut into 1-inch slices
1/4 cup butter, softened
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Directions
Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.
Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.
Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil.
Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
Nutrition Facts 1 piece: 408 calories, 27g fat (11g saturated fat), 241mg cholesterol, 1183mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 19g protein.
Ingredients
1-1/2 pounds fresh green beans, trimmed and halved
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups grape tomatoes, halved
1/2 cup grated Parmesan cheese
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Directions
Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray. Mix oil, Italian seasoning and salt; drizzle over beans. Toss to coat. Roast 10 minutes, stirring once.
Add tomatoes to pan. Roast until beans are crisp-tender and tomatoes are softened, 4-6 minutes longer. Sprinkle with cheese.
Nutrition Facts 3/4 cup: 70 calories, 3g fat (1g saturated fat), 4mg cholesterol, 231mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Ingredients
4 salmon fillets (6 ounces each)
2 teaspoons olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons thinly sliced fresh basil
2 medium lemons, thinly sliced
Additional fresh basil
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Directions
Preheat oven to 375°. Place salmon in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with lemon zest, salt, pepper and 2 tablespoons basil; top with lemon slices.
Bake 15-20 minutes or until fish just begins to flake easily with a fork. If desired, top with additional basil.
Nutrition Facts 1 salmon fillet: 294 calories, 18g fat (3g saturated fat), 85mg cholesterol, 381mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.
Ingredients
3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided
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Directions
Preheat oven to 375°. Cook rice according to package directions.
In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks.
In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan.
Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Nutrition Facts 1 stuffed chicken breast half: 278 calories, 10g fat (2g saturated fat), 94mg cholesterol, 210mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.
Ingredients
2 cups finely chopped onions
2 tablespoons olive oil
6 garlic cloves, minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream
Additional grated Parmesan cheese, optional
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Directions
In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer.
In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet.
Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.
Nutrition Facts 1 scone: 378 calories, 21g fat (12g saturated fat), 66mg cholesterol, 551mg sodium, 36g carbohydrate (2g sugars, 2g fiber), 11g protein.
Ingredients
1 cup blanched almonds, toasted
3 cans (6 ounces each) pitted ripe olives, drained
3 jars (7 ounces each) pimiento-stuffed olives, undrained
1/2 cup white balsamic vinegar
1/2 cup dry red wine
1/2 cup canola oil
1 medium garlic clove, minced
1/2 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
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Directions
Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.
Nutrition Facts 1/4 cup: 78 calories, 7g fat (0 saturated fat), 0 cholesterol, 455mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein.
Ingredients
6 cups cut fresh green beans (about 1-1/2 pounds)
1/3 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
1/2 cup minced fresh parsley
Pinch cayenne pepper
Pinch pepper
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
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Directions
Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside.
In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese.
Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.
Nutrition Facts 3/4 cup: 207 calories, 10g fat (2g saturated fat), 7mg cholesterol, 616mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
Ingredients
1/2 cup strong brewed coffee
2 tablespoons coffee liqueur
16 ounces cream cheese, softened
2/3 cup sugar
2 cups sour cream
1/4 cup 2% milk
1/2 teaspoon vanilla extract
2 packages (3 ounces each) ladyfingers, split
1 tablespoon baking cocoa
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Directions
In a small bowl, combine coffee and liqueur; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, milk and vanilla until blended.
Layer 1 package of ladyfingers in an ungreased 11x7-in. dish; brush with half of coffee mixture. Top with half of cream cheese mixture. Repeat layers (dish will be full).
Cover and refrigerate 8 hours or overnight. Just before serving, sprinkle with cocoa.
Nutrition Facts
1 piece: 321 calories, 21g fat (14g saturated fat), 100mg cholesterol, 149mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 6g protein.
Ingredients
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed
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Directions
In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.
Nutrition Facts 1 cup: 125 calories, 1g fat (0 saturated fat), 2mg cholesterol, 916mg sodium, 23g carbohydrate (5g sugars, 6g fiber), 8g protein.
Ingredients
1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
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Directions
Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.
Nutrition Facts
1/2 cup: 191 calories, 6g fat (1g saturated fat), 4mg cholesterol, 225mg sodium, 28g carbohydrate (0 sugars, 7g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Ingredients
9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crabmeat
CHEESE SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
RICOTTA MIXTURE:
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
TOPPING:
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley
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Directions
Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts 1 piece: 448 calories, 19g fat (11g saturated fat), 158mg cholesterol, 957mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 39g protein.
Ingredients
4 large eggs
6 large egg whites
1/2 cup grated Romano cheese, divided
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 small zucchini, sliced
2 green onions, chopped
2 plum tomatoes, thinly sliced
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Directions
Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.
Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Health Tip: Using six egg whites, which is equivalent to three whole eggs, saves almost 30 calories and 4 grams fat per serving.
Nutrition Facts 1 slice: 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.
Ingredients
1/4 cup butter, melted
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 package (16 ounces) frozen dinner roll dough, thawed
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Directions
In a small bowl, combine the butter, garlic powder, oregano and thyme. Cut each roll in half; dip into butter mixture.
Arrange in a greased 12-cup fluted tube pan. Pour remaining herb mixture over top. Cover and let rise in a warm place for 1 hour or until doubled.
Bake at 350° for 15-20 minutes or until golden brown.
Nutrition Facts 1 slice: 140 calories, 6g fat (2g saturated fat), 10mg cholesterol, 249mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein
Ingredients
2 packages (9 ounces each) refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon olive oil
2 cups cut fresh asparagus (2-inch pieces)
3 garlic cloves, minced
1/8 teaspoon pepper
2 teaspoons chopped chives
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
2/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese
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Directions
Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer.
Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts 1-1/4 cups: 594 calories, 28g fat (15g saturated fat), 94mg cholesterol, 843mg sodium, 64g carbohydrate (5g sugars, 5g fiber), 24g protein.
Ingredients
2 cups 2% milk
1 cup white wine or chicken broth
1 loaf (1 pound) French bread, cut into 1/2-inch slice
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
3 tablespoons olive oil
1/2 pound thinly sliced smoked Gouda cheese
1/2 pound thinly sliced prosciutto
3 medium tomatoes, thinly sliced
1/2 cup prepared pesto
4 large eggs
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
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Directions
In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish.
Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto.
In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts 1 piece: 440 calories, 26g fat (10g saturated fat), 138mg cholesterol, 1215mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 22g protein.
Ingredients
1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage ****optional
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
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Directions
Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.
Nutrition Facts 1 cup: 386 calories, 18g fat (9g saturated fat), 74mg cholesterol, 747mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 22g protein.
Bacon and Fontina Stuffed Mushrooms
Ingredients
4 ounces cream cheese, softened
1 cup shredded fontina cheese
8 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped oil-packed sun-dried tomatoes
3 tablespoons minced fresh parsley
24 large fresh mushrooms (about 1-1/4 pounds), stems removed
1 tablespoon olive oil
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Directions
Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.
Nutrition Facts 60 calories, 5g fat (2g saturated fat), 13mg cholesterol, 105mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.
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