It has become a tradition in our home to have a Christmas brunch.  After the presents are opened we all gather around the table to share family time over a delicious meal.  But the last thing I want to do Christmas morning is make multiple, time-consuming recipes.  My easy menu below allows you to get some of the prep done ahead of time so you can have a relaxing morning while still putting out a delicious, home-baked brunch.  (And by the way. it’s pretty healthy too!)

Turkey Sausage Breakfast Casserole
Makes 6 servings (Can be doubled and cooked in a 8×13-inch pan)

½  lb. ground turkey sausage
3 tablespoons chopped green onions
3 cups cubed French bread or whole wheat baguette
1 cup shredded 2% Cheddar cheese
1-1/3 cups fat free milk
¾ cup egg substitute
1 teaspoon prepared mustard
¼ teaspoon ground black pepper

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This week our Meijer expert, Shari Steinbach showed us how to make quick and easy pita pizzas.  Kids will love not only eating them, but helping make them too.

What You Need:
-3 tsp. olive oil
-3/4 lb. of turkey sausage
-1 cup of fresh mushrooms
-1 cup of diced green pepper
-4 wheat flour pitas
-1 cup of pasts sauce
-2 cups of reduced fat shredded cheese

Instructions:
1.  Preheat oven to 400 degrees.  Heat 1 tsp. of oil in a medium sauce pan.  Add in sausage and cook for five minutes.  Add mushrooms, green peppers and cook for two minutes.
2.  Spread each pita with 1/4 cup of pasta sauce and top evenly with sausage, mushroom and pepper mixture.  Sprinkle cheese on top.
3.  Place pitas on a baking sheet and bake for ten minutes or until the cheese has melted.

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This week we dropped in to visit Jaye Beeler, Food Editor of the Grand Rapids Press.  One of the easiest ways to save money is to eat in.  Here are some great recipies that she shared with us.

Terri & Jaye’s Pesto

Ingredients:
6 large cloves garlic
1 1/2 cups fresh basil leaves
3 cups fresh spinach, stems removed
3/4 cup walnuts
12 ounces Asiago or Parmesan cheese, grated
3/4 cup extra-virgin olive oil

Preparation:
In a food processor, mince garlic. Add basil, spinach and walnuts. Process until the texture of coarse meal. Add cheese. With motor running, add oil in a steady stream and process until pesto is a smooth paste. Add more oil, if necessary. Serve on cooked pasta, grilled meats or with bread or crackers.

Additional Information:
Makes 4 1/2 to 6 cups pesto.
Per ¼ cup: 172 calories, 15 grams fat, 7 grams protein, 2 grams carbohydrate, 1 gram fiber, 12 milligrams cholesterol, 281 milligrams sodium. 

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    10 Quick & Healthy Meals with a Rotisserie Chicken

1. Greek Chicken Salad
Pull the meat off one rotisserie chicken and shred into bite-size pieces. On 4 individual plates place 1 to 1-1/2 cups Dole salad greens.  Top with shredded chicken.  Arrange 4 tomato wedges on the edge of each plate. Add Greek olives, crumbled feta cheese and sliced green onions.  Serve with reduced fat balsamic vinaigrette and an ACE baguette from the bakery.

2. Chicken & Artichoke Pizza
Drain and chop 1 (14 oz.) can of artichoke hearts and mix with 1/3 cup light mayonnaise, ¼ t. hot pepper sauce and ¼ cup shredded Parmesan cheese.  Spread mixture onto a Boboli pizza crust.  Top with 1-1/2 cups shredded rotisserie chicken; 1/3 cup chopped red bell pepper, ¼ cup Parmesan cheese and 2 T. pine nuts.  Bake at 400°F for approx. 10-12 minutes or until heated through.  Serve with a tossed green salad.

3. White Chicken Chili
Add 2 cups of shredded rotisserie chicken to a large pot with 1 T. olive oil; sauté for 1-2 minutes.  Add 1 (48 oz.) jar of cooked Great Northern Beans, 1-2 T. cumin and 1-1/2 cup salsa (mild to hot, depending on taste).  Heat until hot.  Add 2 cups shredded Monterey Jack cheese and stir until cheese is melted.  Serve with whole grain tortilla chips and fresh fruit.

4. Flat Out Whole Grain Chicken Wrap
Spread 3 T. prepared guacamole on each Flat Out whole grain wrap.  Top with shredded rotisserie chicken, 2% shredded Cheddar cheese, tomato slices, and Romaine leaves.  Wrap tightly, cut on a diagonal and serve with baked chips.

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Here are some delicious disguises from our friend and Meijer dietician, Shari Steinbach.

Peachy Freeze: Makes 3 – 4 oz. portions
1/2 cup milk
1 cup peaches (either fresh of frozen)
1 tsp. sugar
Dash of cinnamon or vanilla (optional)
Directions:
Pour the milk into an ice cube tray and freeze until solid.
Pop the “milk cubes” out of the tray and put them into the blender.  Then put the peaches and sugar into the blender. 
Put the lid on the blender and blend on high speed until everything is mixed together and very smooth. 
Pour into and serve with a spoon.

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