mother's day brunch

[amirah]

from cooking light magazine :-)

Raspberry-Orange Sunrises

4 cups fresh orange juice (about 8 oranges)
1 cup frozen unsweetened raspberries
1 1/2 cups semisweet sparkling wine
3 orange slices, halved (optional)

Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.

Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 178(1% from fat); FAT 0.2g(sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 1.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 10mg; FIBER 2.5g; IRON 0.8mg; CARBOHYDRATE 33.2g


Tofu Breakfast Burritos

1 teaspoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (12.3-ounce) package reduced-fat firm tofu, drained and crumbled
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro
1/8 teaspoon salt
4 (8-inch) flour tortillas
2 cups baby spinach leaves
1 cup bottled salsa

Heat oil in a medium nonstick skillet over medium-high heat. Add chili powder and cumin; cook 10 seconds. Add tofu; cook 1 1/2 minutes, stirring frequently. Stir in cheese, cilantro, and salt. Remove from heat.

Warm tortillas according to package directions. Arrange 1/2 cup spinach over each tortilla; top each with 1/4 cup tofu mixture. Roll up. Serve with salsa.

Yield: 4 servings (serving size: 1 burrito and 1/4 cup salsa)

NUTRITION PER SERVING
CALORIES 209(28% from fat); FAT 6.4g(sat 1.6g,mono 2g,poly 2.4g); PROTEIN 12g; CHOLESTEROL 5mg; CALCIUM 191mg; SODIUM 674mg; FIBER 3.6g; IRON 3.6mg; CARBOHYDRATE 26.4g


Sliced Mangoes with Crystallized Ginger

To dress up the serving platter, garnish with a handful of fresh raspberries or blackberries.

4 cups sliced peeled mango (about 3 pounds)
2 tablespoons finely chopped crystallized ginger
1 tablespoon thinly sliced fresh mint
1 tablespoon fresh lime juice
1 tablespoon honey

Place all ingredients in a large bowl, and toss gently to combine. Cover and chill 1 hour.

Yield: 8 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 114(3% from fat); FAT 0.4g(sat 0.1g,mono 0.2g,poly 0.1g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 4mg; FIBER 2.3g; IRON 0.6mg; CARBOHYDRATE 29.9g


Apple-Oat Muffins

2 cups shredded peeled McIntosh apple (about 3/4 pound)
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup fat-free milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton plain low-fat yogurt
1 large egg
Cooking spray

Preheat oven to 400°.<br>
Place apple on paper towels; squeeze until barely moist. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through cinnamon) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in apple.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 190(19% from fat); FAT 3.9g(sat 0.9g,mono 1.1g,poly 1.5g); PROTEIN 4.5g; CHOLESTEROL 20mg; CALCIUM 96mg; SODIUM 238mg; FIBER 1.9g; IRON 1.5mg; CARBOHYDRATE 34.6g


Spinach and Tomato Strata

Use a dense, chewy bread for the best results in this recipe.

1 teaspoon olive oil
3 garlic cloves, minced
1 (10-ounce) package fresh spinach
2 (14.5-ounce) cans diced tomatoes, drained and divided
Cooking spray
16 (1-ounce) slices sturdy white bread, cut in half
2 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large eggs
3/4 cup (3 ounces) shredded reduced-fat Jarlsberg cheese

Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.

Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.

Preheat oven to 375°.<br>
Uncover strata. Bake at 375° for 50 minutes or until set.

Yield: 9 servings

NUTRITION PER SERVING
CALORIES 271(26% from fat); FAT 7.8g(sat 2.7g,mono 2.8g,poly 1.1g); PROTEIN 15.3g; CHOLESTEROL 131mg; CALCIUM 304mg; SODIUM 631mg; FIBER 3.4g; IRON 3.2mg; CARBOHYDRATE 35.3g

[goodcookin]

(3) Frittatta Recipes:

Greek Frittata

6 dried sun-dried tomato halves
1 garlic clove, minced
4 cups spinach leaves, coarsely chopped
1 large egg
3 large egg whites
1 tablespoon crumbled reduced-fat feta cheese (optional)
1/2 teaspoon dried oregano
1/4-1/2 teaspoon salt
Freshly ground black pepper, to taste
Canola cooking spray
2 teaspoons extra virgin olive oil

Place the dried tomatoes and 1 cup of cold water in a small saucepan. Bring to a boil, then simmer for 2 minutes. Remove the pan from the heat and let it sit until the tomatoes are soft but not mushy, 10 to 20 minutes. Squeeze out the moisture, chop the tomatoes and set them aside.

Preheat the broiler.

Coat an 8-inch skillet that can go under the broiler with cooking spray. Sauté the garlic over medium heat until it starts to color, 1 minute. Add the spinach and cook just until it collapses, 30 seconds. Remove the pan from the heat and set it aside.

In a mixing bowl, beat the eggs together with the egg whites until well blended. Mix in the spinach and garlic, chopped sun-dried tomatoes, feta (if using), oregano and salt. Season with pepper.

Add oil to the pan and heat over medium heat until hot, tilting the pan to coat the sides with oil. Pour in the egg mixture. Cook 1 minute. Continue cooking while lifting the edges so the liquid flows underneath. When only the center of the frittata is moist, about 4 minutes, broil until the top is golden, 1 to 1 1/2 minutes. Loosen edges and slide the frittata onto a serving plate. Let it sit for 10 minutes before cutting, or cool to room temperature.

Makes 4 servings.

Per serving: 134 calories, 7 g. total fat (1 g. saturated fat), 7 g. carbohydrate, 11 g. protein, 2 g. dietary fiber, 582 mg. sodium.



Sesame-Ginger Frittata with Broccoli and Shrimp

2 cups ½-inch pieces of broccoli florets
2 or 3 scallions, trimmed and freshly chopped
1 cup finely chopped red onion
1 cup fresh bean sprouts
5 ounces peeled cooked shrimp, cut into ½-inch pieces (about 1 ½ cups)
¾ teaspoon toasted sesame oil
¼ teaspoon freshly ground black pepper
3 large eggs
4 large egg whites
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon reduced sodium soy sauce
1 teaspoon rice vinegar
1 small garlic clove, minced
½ teaspoon grated peeled fresh ginger
½ teaspoon sugar
½ cup fat-free, reduced sodium chicken broth
Canola oil spray

In a medium bowl, combine the broccoli, scallions, onion, bean sprouts, shrimp, sesame oil, and pepper. In another bowl, whisk the eggs, egg whites, and flour for about 2 minutes, until the lumps are almost gone. Pour this over the vegetable mixture, mix well with a fork, and set it aside.

Preheat the broiler.

In a small bowl, mix the cornstarch into the 1 tablespoon cold water to dissolve and place it near the stove. In a small pan, bring the soy sauce, vinegar, garlic, ginger, sugar and broth to a boil over medium heat. Stir the cornstarch mixture, pour it into the hot liquid, and whisk 1 to 2 minutes, until the sauce is thick and translucent.

Coat a large, ovenproof, nonstick skillet with canola oil spray. Heat the skillet over medium-low heat. Stir the egg and vegetable mixture and pour it into the skillet, smoothing the mixture into an even layer. Cook for about 4 minutes, until the eggs are set and the bottom is browned. Place the skillet under the broiler for about 2 minutes, until the top is browned and the center is almost dry.

Loosen the frittata from the skillet with a spatula and slide it onto a serving dish. Cut the frittata into quarters and serve with the warm sauce spooned over the wedges.

Makes 4 servings.

Per serving: 168 calories, 5 g. total fat (1 g. saturated fat), 13 g. carbohydrate, 19 g. protein, 2 g. dietary fiber, 430 mg. sodium.



Frittata Balsamico

2 medium red-skinned potatoes, peeled and halved
1 medium onion, thinly sliced
2 eggs plus 2 whites
2 tablespoons grated Parmesan cheese
½ teaspoon salt
1 teaspoon freshly ground pepper
Cooking oil spray
2 teaspoons balsamic vinegar, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Cook the potatoes in water until done, about 20 minutes. Meanwhile in a large, heavy, non-stick skillet, stir the onion slices to separate them into individual rings. Place the pan over medium-high heat, cover tightly, and cook the onions until they wilt and stew in their juices, about 5 minutes. Uncover and cook, stirring occasionally, until lightly colored. Transfer the onions to a large bowl and let cool slightly. Wipe out pan.

Drain the cooked potatoes well and cut them into small cubes. Add them to the onions.

In a large bowl, beat together the eggs and egg whites until well blended. Mix in the onion-potato mixture. Mix in the cheese, salt and pepper until well combined.

Use a cooking oil spray to generously coat the saucepan you just used for the onions. Set the pan over medium-high heat and heat until hot. Pour in the egg mixture, making sure the onions and potatoes are evenly distributed in pan. As the eggs set, keep lifting the edges with a spatula or mixing spoon, tilting the pan so any liquid flows to the edges. Continue cooking over medium heat until set, 12 to 15 minutes.

Slide the frittata onto a plate. Place the skillet upside-down over the plate. Using hot pads or mitts, hold both the skillet and plate tightly together and invert so the frittata is in the pan, underside on top. Return to heat. Cook 3 minutes or until cooked through. Slide the frittata onto a serving plate.

Cut the frittata into 8 wedges. Drizzle vinegar over the top, garnish it with parsley and serve.

Makes 4 servings.

Per serving: 156 calories, 3 g. total fat (1 g. saturated fat), 23 g. carbohydrate, 9 g. protein, 2 g. dietary fiber, 404 mg. sodium.