Broccoli and Feta Omelet w/ Whole Wheat Toast

Ingredients

• Cooking spray
• 1 cup chopped broccoli
• 2 large eggs, beaten
• 2 tablespoons feta cheese, crumbled
• 1/4 teaspoon dried dill
• 2 slices whole wheat bread, toasted

Preparation

1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.

2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast and enjoy!

Chocolate Buckwheat Waffles w/ Fresh Berries

Ingredients

• 4 1/2 cups quartered strawberries
• 9 tablespoons sugar, divided
• 1/2 cup plain fat-free Greek yogurt
• 3/4 teaspoon vanilla extract, divided
• 4.5 ounces buckwheat flour (about 1 cup)
• 1/3 cup unsweetened cocoa
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/4 cups nonfat buttermilk
• 1/4 cup water
• 1 tablespoon canola oil
• 2 large egg yolks
• 3 large egg whites
• Cooking spray
• 2 tablespoons sliced almonds, lightly toasted

• calories 267
• fat 6.3 g
• satfat 1.2 g
• monofat 3 g
• polyfat 1.3 g
• protein 11 g
• carbohydrate 45 g
• fiber 7 g
• cholesterol 62 mg
• iron 2 mg
• sodium 296 mg
• calcium 113 mg
• sugars 26 g
• Est. Added Sugars 19 g

How to Make It

1. Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.
2. Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.
4. Preheat a Belgian waffle iron.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds. Serve and enjoy!

Smoked Salmon Bagel w/ Capers

Ingredients

• 1 pumpernickel or whole wheat bagel
• 2 tablespoons chive cream cheese
• 1/3 cup thinly sliced English cucumber
• 3 ounces thin-sliced smoked salmon
• 3 thin rings red onion
• 1/2 teaspoon drained capers

How to Make It

1. Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.
   

Streamed Carrots w/ Garlic-Ginger Butter

Ingredients

• 2 garlic cloves, minced
• 1 pound baby carrots with tops, peeled
• 1 tablespoon butter
• 1 teaspoon minced peeled fresh ginger
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

How to Make It

1. Prepare garlic; let stand 10 minutes.
   
2. Steam carrots, covered, 10 minutes or until tender.
   
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.- Serve with your Easter dinner and Enjoy!
   

Two-Cheese Squash Casserole

Ingredients

• 4 pounds yellow squash, sliced
• 4 tablespoons butter or margarine, divided
• 1 large sweet onion, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup minced fresh parsley
• 1 (8-ounce) container sour cream
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/4 teaspoon garlic salt

How to Make It

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
   
2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
   
3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
   
4. Bake at 350° for 35 to 40 minutes or until set, serve at room temp. and Enjoy!

Lemon Charred Chicken Piccata

Ingredients

• 2 small lemons, cut into thin rounds
• 1 1/2 teaspoons sugar
• 4 garlic cloves, halved
• 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, divided
• 2 tablespoons unsalted butter, divided
• 1 teaspoon grated shallot
• 1/2 teaspoon grated garlic
• 1 oregano sprig
• 1 thyme sprig
• 1/2 cup dry white wine
• 1 cup unsalted chicken stock (such as Swanson)
• 1 teaspoon all-purpose flour
• 1 tablespoon capers, rinsed and drained
• 2 tablespoons chopped fresh flat-leaf parsley

How to Make It

1. Combine lemon slices, sugar, and garlic in a medium bowl.
   
2. Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
   
3. Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley. -Serve and Enjoy!
   

Strawberry and Watermolon Punch w/ Lime and Tarragon

Ingredients

• 8 limes
• 3/4 cup sugar
• 1/4 cup water
• 24 1/2 cups 1-inch cubed watermelon (from 2 [12-pound] seedless watermelons)
• 1 cup strawberry puree
• 1/2 cup white balsamic vinegar
• 3 3/4 cups (30 oz.) gin (optional)
• 4 tarragon sprigs
• 4 cups sparkling water

How to Make It

1. Peel limes with a vegetable peeler, avoiding white pith; place rind and sugar in the bowl of a food processor. Pulse until rind is roughly broken up and mixed with sugar. Transfer to a zip-top plastic bag; add 1/4 cup water, and seal, pressing out any air. Let stand at room temperature 24 hours, massaging as often as you can. Strain through a fine sieve, pressing on solids; discard solids.
   
2. Place watermelon, in batches, in a food processor; process until pureed, and pour into a strainer set over a large bowl. Strain, discarding solids. Reserve 14 cups juice. (Save any extra juice for another use.) Place 3 cups watermelon juice in a large ice mold or freezer-safe bowl or in 1-inch ice-cube trays; freeze until solid, about 8 hours.
   
3. Mix strawberry puree, vinegar, remaining 11 cups watermelon juice, rind mixture, gin (if desired), and tarragon in a large pitcher. Refrigerate punch 2 hours or overnight.
   
4. Break frozen watermelon juice into rough 1-inch cubes. To serve, add sparkling water to punch. Serve immediately in ice-filled glasses with a frozen watermelon cube.
   - This recipes serves up to 30 and is perfect for a easter brunch, Enjoy!