Saturday Brunch for You

Today, you will have two meals but, I know you will be hungry enough to have two meals. I have put together a brunch for you for Saturday early morning and then the lunch dishes will be in the mid early afternoon and then follow up with the dinner I made for Saturday. This is done for the Grandpa Weekend so enjoy the Delicious meal and know I'm thinking of you!

Mushroom Lasagna

Ingredients

• 9 uncooked lasagna noodles

• 1 pound sliced fresh mushrooms

• 2 cups chopped baby portobello mushrooms

• 1 large sweet onion, chopped

• 3 tablespoons olive oil

• 1/2 cup minced fresh parsley

• 2 thin slices prosciutto or deli ham, chopped

• 2 garlic cloves, minced

• 1-1/2 teaspoons Italian seasoning

• 2/3 cup white wine or chicken broth

• 2 cans (14-1/2 ounces each) diced tomatoes, drained

• 1 cup shredded part-skim mozzarella cheese, divided

• 1 cup shredded Parmesan cheese, divided

• 1/2 cup heavy whipping cream

• 1/4 cup whole milk

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• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.

• Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.

• Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.

My Favorite Avocado Salad

Ingredients

• 1 tablespoon lemon juice

• 2 medium avocados, peeled and cubed

• 1 package (5 ounces) spring mix salad greens

• 5 plum tomatoes, chopped

• 1/2 cup chopped red onion

• 1/4 cup chopped walnuts, toasted

• LIME DRESSING:

• 3 tablespoons olive oil

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh cilantro

• 1 tablespoon sour cream

• 1 tablespoon lime juice

• 1 teaspoon yellow mustard

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• Dash sugar

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• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

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 cup: 130 calories, 12g fat (2g saturated fat), 1mg cholesterol, 57mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Bird’s Nest Breakfast Cups

Ingredients

• 12 turkey bacon strips

• 1-1/2 cups egg substitute

• 6 tablespoons shredded reduced-fat Mexican cheese blend

• 1 tablespoon minced fresh parsley

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Directions

• In a large skillet, cook bacon over medium heat for 2 minutes on each side or until partially set but not crisp. Coat six muffin cups with cooking spray; wrap two bacon strips around the inside of each cup. Fill each with 1/4 cup egg substitute; top with cheese.

• Bake at 350° for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. Sprinkle with parsley.

Nutrition Facts 1 each: 120 calories, 7g fat (2g saturated fat), 30mg cholesterol, 515mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 lean meat.

Yogurt Breakfast Drink

Ingredients

• 2 cups vanilla yogurt

• 2 cups peach yogurt

• 1/2 cup thawed orange juice concentrate

• 1/2 cup fat-free milk

• 2 cups ice cubes

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• In a blender, combine the first four ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into glasses; serve immediately.

Nutrition Facts 1 cup: 166 calories, 2g fat (1g saturated fat), 10mg cholesterol, 100mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk.

Hash Brown Breakfast Casserole

Ingredients

• 4 cups frozen shredded hash brown potatoes, thawed

• 1-1/2 cups egg substitute

• 1 cup finely chopped cooked chicken breast

• 1/2 teaspoon garlic powder

• 1/2 teaspoon pepper

• 3/4 cup shredded reduced-fat cheddar cheese

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• In a large bowl, combine the hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to an 8-in. square baking dish coated with cooking spray; sprinkle with cheese.

• Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts 1 piece: 220 calories, 6g fat (3g saturated fat), 42mg cholesterol, 355mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Gluten-Free Breakfast Blintzes

Ingredients

• 1-1/2 cups fat-free milk

• 3 large eggs

• 2 tablespoons butter, melted

• 2/3 cup gluten-free all-purpose baking flour

• 1/2 teaspoon salt

• FILLING:

• 1 cup 2% cottage cheese

• 3 ounces reduced-fat cream cheese

• 2 tablespoons sugar

• 1/4 teaspoon almond extract

• 2-1/4 cups each fresh blueberries and raspberries

• Confectioners' sugar, optional

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Directions

• In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

• Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

• In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.

• Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.

Editor's Note Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.

Nutrition Facts 2 each: 180 calories, 7g fat (4g saturated fat), 88mg cholesterol, 319mg sodium, 22g carbohydrate (12g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fruit, 1/2 fat.

Ultimate Breakfast Burritos

Ingredients

• 1 teaspoon olive oil

• 1/2 cup chopped fresh mushrooms

• 1/4 cup chopped green pepper

• 1/4 cup chopped sweet red pepper

• 1 cup egg substitute

• 1/4 teaspoon pepper

• 2 whole wheat tortillas (8 inches), warmed

• 1/4 cup shredded reduced-fat cheddar cheese

• 2 tablespoons salsa

• 2 tablespoons fat-free sour cream

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Directions

• In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm.

• Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.

• Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts 1 burrito: 294 calories, 8g fat (2g saturated fat), 13mg cholesterol, 585mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Maple Sausage Patties

Ingredients

• 1 tablespoon maple syrup

• 1/2 teaspoon salt

• 1/2 teaspoon onion powder

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried thyme

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon cayenne pepper

• 1 to 2 teaspoons liquid smoke, optional

• 1 pound ground pork

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• In a large bowl, mix maple syrup, salt, spices and, if desired, liquid smoke. Add pork; mix lightly but thoroughly. Shape into eight 2-1/2-in. patties. Refrigerate, covered, at least 1 hour.

• In a large nonstick 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.

Banana Oatmeal Pancakes

Ingredients

• 2 cups complete whole wheat pancake mix

• 1 large firm banana, finely chopped

• 1/2 cup old-fashioned oats

• 1/4 cup chopped walnuts

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Directions

• Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts 2 pancakes: 155 calories, 4g fat (0 saturated fat), 0 cholesterol, 293mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch.

Apricot Breakfast Rolls

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/2 cup warm water (110° to 115°)

• 2 cups warm fat-free milk (110° to 115°)

• 1 teaspoon salt

• 1 cup whole wheat flour

• 3-1/2 to 4-1/2 cups all-purpose flour

• 1 jar (14-1/2 ounces) apricot spreadable fruit, divided

• 1/2 teaspoon ground cinnamon

• 1 cup confectioners' sugar

• 1/2 teaspoon cold fat-free milk

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Directions

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

• Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes.

• Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Nutrition Facts 1 each: 271 calories, 1g fat (0 saturated fat), 1mg cholesterol, 225mg sodium, 60g carbohydrate (0 sugars, 2g fiber), 7g protein.

Baked Blueberry & Peach Oatmeal

Ingredients

• 3 cups old-fashioned oats

• 1/2 cup packed brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large egg whites

• 1 large egg

• 1-1/4 cups fat-free milk

• 1/4 cup canola oil

• 1 teaspoon vanilla extract

• 1 can (15 ounces) sliced peaches in juice, drained and chopped

• 1 cup fresh or frozen blueberries

• 1/3 cup chopped walnuts

• Additional fat-free milk, optional

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• In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.

• Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve with additional milk if desired.

Nutrition Facts 1 serving (calculated without additional milk): 277 calories, 11g fat (1g saturated fat), 24mg cholesterol, 263mg sodium, 38g carbohydrate (19g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

Cherry Yogurt

Ingredients

• 4 cups reduced-fat plain yogurt

• 1 cup frozen pitted dark sweet cherries, thawed and quartered

• 1/2 cup cherry juice

• 3 tablespoons confectioners' sugar

• 1-1/2 teaspoons vanilla extract

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• Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.

• Remove yogurt from cheesecloth and discard liquid from bowl. Place yogurt in a small bowl; stir in the remaining ingredients. Cover and refrigerate until serving.

Nutrition Facts 1/2 cup: 147 calories, 3g fat (2g saturated fat), 10mg cholesterol, 115mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 reduced-fat milk, 1/2 fruit.

Colorful Cheese Omelet

Ingredients

• 1 egg

• 2 egg whites

• 2 tablespoons chopped fresh baby spinach

• 1/8 teaspoon hot pepper sauce

• 2 tablespoons chopped sweet red pepper

• 1 green onion, chopped

• 2 tablespoons shredded cheddar cheese

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• In a small bowl, whisk the egg, egg whites, spinach and pepper sauce; set aside. In a small nonstick skillet coated with cooking spray, saute red pepper and onion until tender. Reduce heat to medium.

• Add egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle with cheese; fold omelet in half. Slide omelet onto a plate.

Nutrition Facts 1 omelet: 167 calories, 9g fat (5g saturated fat), 227mg cholesterol, 276mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat.

Mediterranean Omelet

Ingredients

• 4 large eggs

• 1/4 cup water

• 1/8 teaspoon salt

• Dash pepper

• 1 tablespoon butter

• 1/4 cup crumbled feta or goat cheese

• 1/4 cup chopped tomato

• 1 green onion, chopped

• 1/8 cup Provolone Cheese n Mozzarella

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• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

Orange Juice Spritzer

Ingredients

• 4 cups orange juice

• 1 liter ginger ale, chilled

• 1/4 cup maraschino cherry juice

• Orange wedges and maraschino cherries, optional

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• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

Nutrition Facts 1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.