Healthy Easter & Passover Recipes: Southern Breakfast and Apple Kugel
1/4th of recipe: 278 calories, 8.5g total fat (4g sat. fat), 743mg sodium, 25.5g carbs, 2.5g fiber, 4g sugars, 25g protein
Cook: 35 minutes
1/2 cup quick-cooking grits
1/4 tsp. each salt and black pepper
2 tbsp. light/reduced-fat cream cheese
1/2 cup shredded reduced-fat cheddar cheese
1 cup chopped onion
1 cup chopped mushrooms
4 cups chopped spinach leaves
6 slices center-cut bacon or turkey bacon
2 cups (about 16 large) egg whites or fat-free liquid egg substitute
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 cup diced tomatoes
Optional toppings: light sour cream, chopped scallions
In a medium pot, bring 2 cups water to a boil.
Reduce heat to low. Add grits and 1/8 tsp. each salt and pepper. Cook and stir until water has fully absorbed, about 6 minutes.
Transfer to a large serving bowl, and stir in cream cheese until uniform. Sprinkle with cheddar, and cover to keep warm.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion, mushrooms, and remaining 1/8 tsp. each salt and pepper. Cook and stir until veggies have browned and softened, about 6 minutes. Add spinach, and cook and stir until just wilted, about 1 minute.
Evenly layer veggies over cheesy grits, and re-cover to keep warm.
Remove skillet from heat, respray, and bring to medium heat. Cook bacon until crispy, about 4 minutes per side. Chop or crumble.
If needed, clean skillet. Respray, and return to medium heat. Add egg, garlic powder, and onion powder. Scramble until fully cooked, about 5 minutes.
Evenly layer scrambled egg over veggies. Top with bacon and tomatoes.
MAKES 4 SERVINGS
1/8th of recipe: 148 calories, 2.5g total fat (0.5g sat. fat), 244mg sodium, 28g carbs, 2g fiber, 10g sugars, 4.5g protein
Cook: 50 minutes
4 sheets matzo
1/4 cup light whipped butter or light buttery spread
1 cup (about 8 large) egg whites or fat-free liquid egg substitute
2 tbsp. Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. salt
3 cups finely chopped Fuji or Gala apples (about 3 apples)
1/2 cup sweetened dried cranberries, chopped
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Break matzo into small pieces, and place in a large bowl. Add just enough warm water to cover, gently pressing down any pieces that float.
Soak until slightly softened, about 2 minutes. Drain well.
In a small microwave-safe bowl, microwave butter for 30 seconds, or until melted.
Transfer butter to a second large bowl. Add egg, sweetener, vanilla extract, cinnamon, and salt. Thoroughly whisk. Stir in matzo, apples, and chopped cranberries.
Transfer to the baking pan. Bake until lightly browned and cooked through, about 45 minutes.
MAKES 8 SERVINGS
HG FYI: If you keep kosher for Passover, check the specific products at the store to make sure they meet the requirements.
Chew on this:
Today, March 29th, is National Lemon Chiffon Cake Day. Chiffon is nice, but have you tried these Lemon Almond Mini Cakes?
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