A Lighter, Brighter Brunch
Whether you're entertaining for Easter or celebrating the start of the season with a mid-morning soiree, here are a few ways to keep your brunch menu light, refreshing and festive.
- Cherish the season's best citrus by adding orange zest to pancake batter or broiling blood orange and grapefruit halves with a sprinkle of brown sugar.
- Keep casseroles and quiches colorful with handfuls of chopped asparagus, spinach and arugula. Consider replacing a few of the whole eggs in your recipe with egg whites—your guests will never know the difference.
- For a refreshing low-calorie drink, serve fruit-infused waters or spritzers made with seltzer and fresh-squeezed juice.
Spring into action with this week's Eating Healthy on a Budget recipe, featuring items from this week's circular.
Ham and Potato Lasagna
Serve this casserole for Easter brunch or make it for dinner the next day to use up the holiday ham. Goes well with a side of steamed asparagus or broccoli. Don't forget pineapple for desert.
|Makes 8 servings, 1 cup each • Prep time: 30 minutes • Cook time: 1 hour 15 minutes • Ready in: 2 hours
- 1 lb. potatoes sliced lengthwise, about 1/8 inch thick
- 15 oz. GIANT part skim ricotta cheese
- 1/8 tsp. grated nutmeg
- 1 GIANT egg
- 1 1/2 cups diced ham
- 1/2 tsp. GIANT ground black pepper
- 3 cups GIANT skim milk
- 1/3 cup GIANT all-purpose flour
- 1/2 cup GIANT grated Parmesan cheese
- 1/2 cup sliced scallions
- 1/4 cup chopped fresh parsley
Sliced potatoes and place in water to prevent browning. Drain and pat dry when ready to use.
In a medium bowl, combine ricotta, nutmeg and egg. Stir until combined. In a small bowl, combine ham and pepper.
In a medium saucepan, whisk together milk and flour. Cook over medium heat, stirring frequently, until sauce begins to thicken. Add Parmesan cheese and stir until melted.
Preheat oven to 375° F. Lightly coat an 8x11 inch baking dish with butter or cooking spray.
Layer half of the potatoes in the bottom of the baking dish. Spoon half of the ricotta mixture over potato layer and spread evenly. Top with half of the ham and sprinkle with half of the scallions. Pour half of the sauce over all. Repeat with another layer of ingredients, ending with sauce.
Cover with foil and bake for 45 minutes at 375° F, then uncover and bake a 350° for an additional 30 minutes or until potatoes are tender and sauce is bubbling. Remove from oven and let stand 10 to 15 minutes to set. Sprinkle with parsley before serving.
Suggestion: serve with green beans or asparagus.
Nutrition information per serving: 250 calories, 9g fat, 5g saturated fat, 80mg cholesterol, 270mg sodium, 22g carbohydrate, 1g fiber, 8g sugar, 21g protein
BONUS BUY™ Savings week of April 13th to April 19th, 2014 for this recipe:
- Premium Red Potatoes
- Green Beans