Sunday Brunch

Brunch Punch

Ingredients

• 2 cans (46 ounces each) tropical punch-flavored soft drink

• 1 cup pineapple juice

• 3/4 cup thawed lemonade concentrate

• 1 can (12 ounces) ginger ale, chilled

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Directions

• In a punch bowl or large container, combine the first three ingredients. Cover and refrigerate. Stir in ginger ale just before serving.

Nutrition Facts 1 cup: 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 0 protein.

Brunch-Style Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms, stems removed

• 2 packages (10 ounces each) frozen creamed spinach, thawed

• 4 large eggs

• 1/4 cup shredded Gouda cheese

• 1/2 cup crumbled cooked bacon

• Salt and pepper, optional

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Directions

• Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.

• Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

Mushroom Brunch Toast

Ingredients

• 1/4 cup butter

• 8 ounces fresh mushrooms, sliced

• 2 garlic cloves, minced

• 1/4 cup heavy whipping cream

• 1 teaspoon lemon juice

• 1/2 teaspoon salt

• Dash pepper

• Dash nutmeg

• 4 slices white bread, toasted

• 2 tablespoons chopped fresh parsley

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Directions

• In skillet, melt butter; saute mushrooms until lightly browned. Add garlic, cream, lemon juice, salt, pepper and nutmeg. Cook, stirring constantly, until cream thickens and its volume is reduced by half. Divide mushroom mixture and spoon over toast. Sprinkle each serving with 1/2 tablespoon parsley. Bake at 450° for 5-8 minutes or until sauce is bubbly. Serve immediately.

Sunday Brunch Eggs

Ingredients

• 12 slices Canadian bacon

• 12 slices Swiss cheese

• 12 eggs

• 1 cup heavy whipping cream

• 1/3 cup grated Parmesan cheese

• 12 slices toast, optional

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Directions

• Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese.

• Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.

Salmon Salad with Glazed Walnuts

Ingredients

• 2 salmon fillets (4 ounces each)

• 6 tablespoons reduced-fat balsamic vinaigrette, divided

• 1/8 teaspoon pepper

• 4 cups spring mix salad greens

• 1/4 cup glazed walnuts

• 2 tablespoons crumbled blue cheese

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Directions

• Brush salmon with 2 tablespoons vinaigrette; sprinkle with pepper. On a greased grill rack, cook salmon, covered, over medium heat or broil 4 in. from heat just until fish begins to flake easily with a fork, 3-4 minutes on each side.

• In a bowl, toss salad greens with remaining vinaigrette. Divide between two plates; sprinkle with walnuts and cheese. Top with salmon.

Nutrition Facts 1 serving: 374 calories, 25g fat (5g saturated fat), 64mg cholesterol, 607mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1/2 starch.

Asparagus ‘n’ Shrimp with Angel Hair

Ingredients

• 3 ounces uncooked angel hair pasta

• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined

• 1/4 teaspoon salt

• 1/8 teaspoon crushed red pepper flakes = NO RED PEPPER FLAKES

• 2 tablespoons olive oil, divided

• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces

• 1/2 cup sliced fresh mushrooms

• 1/4 cup chopped seeded tomato, peeled

• 4 garlic cloves, minced

• 2 teaspoons chopped green onion

• 1/2 cup white wine or chicken broth

• 1-1/2 teaspoons minced fresh basil

• 1-1/2 teaspoons minced fresh oregano

• 1-1/2 teaspoons minced fresh parsley

• 1-1/2 teaspoons minced fresh thyme

• 1/4 cup grated Parmesan cheese

• Lemon wedges

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Directions

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.

• In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.

• Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Test Kitchen TipsTo keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out. Check out 75 of our best pasta recipes.

Nutrition Facts 1-3/4 cups: 488 calories, 19g fat (4g saturated fat), 132mg cholesterol, 584mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.

Family-Favorite Oatmeal Waffles

Ingredients

• 1-1/2 cups all-purpose flour

• 1 cup quick-cooking oats

• 3 teaspoons baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 large eggs, room temperature, lightly beaten

• 1-1/2 cups whole milk

• 6 tablespoons butter, melted

• 2 tablespoons brown sugar

• Assorted fresh fruit and yogurt of your choice

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Directions

• In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended.

• Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

Nutrition Facts 1 waffle: 344 calories, 16g fat (9g saturated fat), 99mg cholesterol, 482mg sodium, 41g carbohydrate (8g sugars, 2g fiber), 9g protein.

Parmesan Chicken Nuggets

Ingredients

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• Marinara sauce, optional

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Directions

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

• Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts 6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.

Parmesan Butternut Squash

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes

• 2 tablespoons water

• 1/2 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

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Directions

• Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain.

• Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Editor's Note This recipe was tested in a 1,100-watt microwave.

Nutrition Facts 3/4 cup: 112 calories, 2g fat (1g saturated fat), 4mg cholesterol, 168mg sodium, 23g carbohydrate (5g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

Macadamia-Crusted Mahi Mahi

Ingredients

• 1 cup panko bread crumbs

• 3/4 cup macadamia nuts

• 1/4 teaspoon salt

• 1/4 teaspoon white pepper

• 1 egg

• 2 teaspoons water

• 1/3 cup all-purpose flour

• 4 mahi mahi fillets (4 ounces each)

• 1/4 cup canola oil

• 2 tablespoons brown sugar

• 2 tablespoons reduced-sodium soy sauce

• 2 teaspoons minced fresh gingerroot

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Directions

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped.

• In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture.

• In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown.

• Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

Nutrition Facts 1 each: 466 calories, 29g fat (4g saturated fat), 136mg cholesterol, 644mg sodium, 25g carbohydrate (8g sugars, 2g fiber), 27g protein.

Cinnamon Tea Rolls

Ingredients

• 1 tube (4 ounces) refrigerated crescent rolls

• 1 tablespoon sugar

• 1/8 teaspoon ground cinnamon

• 1/4 cup confectioners' sugar

• 1-1/4 teaspoons orange juice

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Directions

• Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices.

• Place rolls, pinched side down, in ungreased muffin cups. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.

Nutrition Facts 1 each: 154 calories, 6g fat (2g saturated fat), 0 cholesterol, 223mg sodium, 22g carbohydrate (12g sugars, 0 fiber), 2g protein.

Cinnamon Sticky Buns

Ingredients

• 1 cup packed brown sugar

• 1/2 cup corn syrup

• 1/2 cup butter, cubed

• 1 cup coarsely chopped pecans

• 1/2 cup sugar

• 2 tablespoons ground cinnamon

• 2 tubes (17.3 ounces each) large refrigerated biscuits

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Directions

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan.

• In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture.

• Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

Nutrition Facts 1 piece: 309 calories, 16g fat (5g saturated fat), 15mg cholesterol, 367mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 3g protein.

Pineapple Sunrise Smoothies

Ingredients

• 1 can (14 ounces) unsweetened pineapple tidbits

• 1 small ripe banana, sliced - OPTIONAL

• 3/4 cup fresh or frozen raspberries

• 2 tablespoons sugar

• 2 ice cubes

• Coconut

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Directions

• Drain pineapple, reserving juice and 1 cup pineapple (refrigerate remaining pineapple for another use). In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice; cover and process until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Nutrition Facts 1-1/2 cups: 205 calories, 1g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 56g carbohydrate (0 sugars, 6g fiber), 1g protein.

Pineapple Ice Pops

Ingredients

• 1 quart buttermilk

• 1 can (20 ounces) crushed pineapple, drained

• 1-1/2 cups sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 18 to 20 paper cups (3 ounces each) and Popsicle sticks or 18 to 20 Popsicle molds

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Directions

• In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid.

Nutty Fruit ‘n’ Cheese Tray

Ingredients

• 1 fresh pineapple

• 3 cups (12 ounces) cubed Colby-Monterey Jack cheese

• 3 cups (12 ounces) cubed cheddar cheese

• 3 cups (12 ounces) cubed Swiss cheese

• 3 cups (12 ounces) cubed pepper Jack cheese

• 1 pound green grapes

• 1 pound seedless red grapes

• 1 medium honeydew melon, peeled, seeded and cubed

• 1 medium cantaloupe, peeled, seeded and cubed

• 1 pound fresh strawberries

• Candied Walnuts

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Directions

• Slice pineapple in half horizontally. Cut top half of pineapple into 1-in. wedges, leaving intact. Transfer to a serving platter. Peel and cube remaining pineapple. Arrange cheeses, fruits and walnuts on platter.

Nutrition Facts 6 ounce-weight: 313 calories, 20g fat (12g saturated fat), 63mg cholesterol, 337mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 17g protein.

Bistro Mac & Cheese

Ingredients

• 1 package (16 ounces) uncooked elbow macaroni

• 5 tablespoons butter, divided

• 3 tablespoons all-purpose flour

• 2-1/2 cups 2% milk

• 1 teaspoon salt

• 1/2 teaspoon onion powder

• 1/2 teaspoon pepper

• 1/4 teaspoon garlic powder

• 1 cup shredded part-skim mozzarella cheese

• 1 cup shredded cheddar cheese

• 1/2 cup crumbled Gorgonzola cheese

• 3 ounces cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup seasoned bread crumbs

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Directions

• Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

• Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.

Test Kitchen TipsThe combination of cheeses takes this recipe over the top, but feel free to substitute any cheeses you like. Just keep the total cup amount the same. Mix it up with your toppings. Fresh bread crumbs are delicious (and a great way to use up extra bread). Make sure to brown them in butter as directed. We also love the texture of panko bread crumbs or crushed crackers.

Nutrition Facts 1 cup: 468 calories, 22g fat (14g saturated fat), 68mg cholesterol, 649mg sodium, 49g carbohydrate (7g sugars, 2g fiber), 20g protein.

For To do, to do, to do, to do for Meals:

https://www.tasteofhome.com/collection/kid-friendly-recipes-that-arent-chicken-nuggets/

Pesto Grilled Cheese Sandwiches

Ingredients

• 8 slices walnut-raisin bread

• 3 to 4 tablespoons prepared pesto

• 8 slices provolone and mozzarella cheese blend

• 8 slices tomato

• 1/4 cup butter, softened

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Directions

• Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches.

• In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts 1 sandwich: 435 calories, 29g fat (14g saturated fat), 61mg cholesterol, 739mg sodium, 31g carbohydrate (14g sugars, 3g fiber), 15g protein.

Sparkling Ginger Lemonade

Ingredients

• 2 cups water

• 1 cup honey

• 2 tablespoons minced fresh gingerroot

• 2 cups club soda, chilled

• 1 cup lemon juice

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Directions

• In a small saucepan, bring the water, honey and ginger to a boil. Remove from the heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool.

• Transfer to a pitcher; stir in soda and lemon juice. Serve immediately over ice.

Nutrition Facts 1 cup: 220 calories, 0 fat (0 saturated fat), 0 cholesterol, 23mg sodium, 61g carbohydrate (57g sugars, 0 fiber), 0 protein.