Brunch Recipes (Most Popular)
I cut down on a lot of calories by subsituting milk for the heavy cream,not adding the salt and cutting back on how much cheese is added and only using 6 slices of bacon instead of 12.You can also use just egg whites and use fat free milk to cut calories even further.
Stock make from chuck roast. This is not added in the tiime for making the soup. You can add some of the chuck roast (cut into small pieces) if you prefer it not to be just vegetables.
This soup is made with the left-over of a roasted turkey carcass.
I took most of the meat off the bone before cooking it to make my stock. It was mostly dark meat.
Very good, remix of the spark banana bread version made with applesauce instead of margarine, with some spices and walnuts to make more like the kind of banana nut muffins you buy
1 Large dutch oven or casserole with lid
12 medium Idaho russet potatoes (2 & 1/2 in in diameter) Slice as needed to avoid waste.
8 cups of skim milk
8 TBSP Land O Lakes reduced fat butter 50 Cal per TBSP
1 and 3/4 cups kraft Fat Free Cheddar Cheese (45 cal per 1/4 cup)
Two large onions (3 inch wide)
1 small bunch of scalions
Original NoSalt (sodium free salt) this is good for high blood pressure. It has
650 MGs of Potassium per 1/4 TSPN. Use Mrs. Dash if this is not for you.
My dutch oven is nonstick.
Preheat oven to 350 degress with rack low enough to accomodate the large casserole or Dutch Oven.
Slice potatoes and onions 1/8 in thick, a mandolin slicer is nice if you have one.
other wise it takes a little longer.
layer potato slices 3 deep, then a layer of onions, scatter some cheddar and chopped scallions for color.
Repat layering with a potato layer being last
Reserve some Cheddar and scallions for the top finish. Do not top till you pour liquid over the othe rlayers.
Sauce pan the milk and butter and NoSalt to warm, melt and combine, don't scorch the milk.
Season to taste.
Pour over layers till the last layer is just at the surface with potatoes showing to accept the rest of the cheddar and some scallions. If you want bright green for color keep the remaining scallions to scatter on the top after baking, they turn dark green baked.
I started with 6 cups of milk, butter, NoSalt and made up two more to get the level just right.
Bake at 350 for 1(one) hour with cover on.
Bake for 1(one) hour more without cover.
The original recipe is from Grass & Grain Magazine. I lightened it up considerably.
Ina Garten's recipe with changes.. One of the world's best chefs.
This is the Breakfast Casserol that my husband's fire crew ate almost every shift!! :) He says that I now know all his secerets so that I can figure the nutritional information of his "firehouse" recipies!! :)
This hearty soup, packed with vegetables, is a great addition to any meal.
Just 200 calories each!
I chose to substitute nonfat milk, in place of regular 2% or Vitamin D milk. I also chose to use I Can't Believe it's Not Butter, instead of pure butter or margarine. Other substitutes may include... wheat flower, less sugar, no salt, and an egg substitute. Suggestions welcome!