Tasty Tuesday Recipes

Tasty Tuesday: Sausage & Egg Breakfast Ring

Today’s recipe is from Patti Watson at Pampered Chef.  This is a classic breakfast ring which is a great option for a busy  morning OR why not surprise mom on Mother’s Day!

INGREDIENTS

  • 11   eggs, divided
  • ¼ cup (50 mL) half & half
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) black pepper
  • 2   red bell peppers
  • 4   green onions
  • 1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
  • 2 cups (6 oz./175 g) colby jack cheese, grated
  • 1 tsp (5 mL) olive oil
  • 2 pkgs (8 oz./250 g each) crescent rolls
  • 1 tbsp (15 mL) fresh parsley leaves

DIRECTIONS

  1. Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.
  2. Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.
  3. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
  4. Use the Microplane® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.
  5. Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5″ (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
  6. Use the Baker’s Roller® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
  7. Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
  8. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.
  9. Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.

Serves:  16  

Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g

Want more recipes to help you change up boring meals?  Check out Patti’s website where there is over 250 recipes to spice up your menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday: Baked Potato Soup

Do you have left over baked potatoes?  Do you have potatoes that have been in the cabinet/bin a little too long?  Check out this YUMMY chunky cream soup from Patti Watson of Pampered Chef.   

INGREDIENTS

  • 4 medium baked potatoes
  • 2 slices bacon
  • 1/2 cup celery, chopped
  • 1/2 cup green onions with tops, thinly sliced
  • 1 can (14 1/2 ounces) chicken broth
  • 1 1/2 cups milk
  • 1   garlic clove, pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup light sour cream
  • 2 ounces cheddar cheese, shredded (1/2 cup)

DIRECTIONS

  1. Remove skins from baked potatoes. In Classic Batter Bowl, coarsely mash potatoes with Nylon Masher.
  2. In (4-qt.) Casserole, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 teaspoon drippings in pan.
  3. Meanwhile, chop celery with Food Chopper. Thinly slice green onions with Utility Knife. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
  4. Stir in sour cream and reserved bacon. Ladle soup into 4 bowls using Nylon Ladle. Shred 2 tablespoons cheese over each serving using Rotary Grater.

Makes:  4  servings of 1 3/4 cups

Nutrients per serving:  Calories 340, Fat 15 g, Sodium 970 mg, Dietary Fiber 2 g

Cook’s Tips:

Fresh garlic adds a wonderful flavor to many recipes. Our Garlic Press is a real time-saving tool because you never need to peel the garlic cloves before pressing.

Make-Ahead: Make this recipe with planned-over baked potatoes. Just bake extra potatoes for a weekend meal and you’ll be ready to make this soup on a weeknight. If you don’t have leftover baked potatoes, scrub and prick potatoes with the Hold ‘N Slice® then bake in 400°F oven 1 hour or microwave on HIGH 11-13 minutes until fork-tender. Cool slightly before using.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn freeand discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Hope Wissel

Tasty Tuesday: One Point Cheesecake

Thank you to Judy Kushner from Pampered Chef and a fellow Weight Watcher for today’s recipe….Ingredients:

  • 3 eggs
  • 3 cups fat free plain Greek yogurt
  • 1 small box of sugar free/fat free instant pudding (pick your favorite)
  • 1 tbsp vanilla
  • 1tbsp sugar substitute (I used 3 packages of Stevia)
  • Pinch of salt (I use Himalayan salt)

Directions:

  1. Add eggs, vanilla, sugar and sale to a medium bowl and beat well.
  2. Add yogurt and dry pudding.  Mix well
  3. Pour into a 8-9″ pie plate sprayed with non-stick spray.
  4. Bake at 350 degrees for 25 – 30 minutes
  5. Let good on counter completely (about 2 hours)
  6. Cover and refrigerate

I topped mine with fresh strawberries.  When you cut it into 4 pieces, each piece is 1 point and chock full of protein.  Makes a quick and easy breakfast or a filling snack.  I’m going to try it with chocolate, add a little bit of chocolate sauce and a few crushed graham crackers and maybe even a few mini chocolate chips and mini marshmallows.  It will raise the points but it will be a yummy treat on those days I am craving something sweet.Judy (and I) used many of our Pampered Chef products to make this yummy treat.  Check out these awesome products: The Classic Batter Bowl to mix everything in. The Small Mix N Scraper to mix the ingredients.Be sure to check out her website for lots of other AMAZING Pampered Chef Products.I took mine for breakfast on weigh in day because every Weight Watcher knows you don’t eat before weigh in, right?  LOL.  I used my Cool Clip thermal to keep it fresh and cool because the weather has been a little warm at the Jersey Shore.  So many prints to pick from.  The Cool Clip Thermal Pouch makes a great addition to any tote, bag or backpack when you need a little extra space or just need to keep items separated and easy to access. Great for snacks, sunscreen, medicine, make-up, valuables, cell phones, baby food, bug spray, first-aid supplies and many other items. Features a washable and wipeable thermal lining, exterior clip, zipper closure and front pocket. Have a recipe you want to share?  Send it to my email at HopeWs31@gmail.com.Have a ThirtyOne-derful day!