Meijer Easter Spring Brunch - KMSP-TV

Meijer Easter Spring Brunch

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Here is the recipe featured on FOX 2 News Morning from Meijer.

Makes 12 servings

8 slices Meijer Lower Sodium bacon - $1.68

Substitute Turkey bacon, Canadian bacon or vegetarian sausage (4-5 links, chopped)

1 medium onion chopped (1 cup) - $0.50

2 cups fresh baby spinach leaves (NuVal® Score 100) - $0.90

1 loaf (8 oz.) Italian bread cut into 1-inch cubes (5 cups) - $1.69

2 cups Meijer 2% Milk shredded Cheddar cheese - $2.50

1 cup Meijer shredded part-skim mozzarella cheese - $1.25

1 cup Meijer low-fat cottage cheese - $0.66

5 eggs - $0.70

1-1/2 cups low-fat milk - $0.37

½ tsp. McCormick® Mustard, Ground - on hand

½ tsp. McCormick® Nutmeg, Ground - on hand

¼ tsp. McCormick® Black Pepper, Ground - on hand

1. Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

2. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, spinach, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, spinach, bacon, Cheddar cheese and mozzarella cheese.

3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

4. Bake 40 to 50 minutes or until center is set and top is golden brown.

Nutrition information per serving: Calories: 260, Sodium: 492mg, Fat: 16g, Carbohydrates: 14g, Cholesterol: 128mg, Protein: 15g, Fiber: 1g

Directions <http://www.mccormick.com/Recipes/Breakfast-Brunch/Cheesy-Bacon-Egg-Brunch-Casserole>Serve with: - $1.39

Orange Juice

Bunny Pear Salad

Makes 4 servings

Red lettuce leaves - $0.25

1 can (15-1/4 ounces) pear halves, drained - $1.00

12 dried currants or raisins - on hand

8 whole almonds - $0.30

4 baby carrots - $0.25

4 parsley sprigs - $0.25

Low-fat cottage cheese - $.0.30

1. Arrange lettuce on four salad plates; place a pear half cut side down on each plate. For eyes, insert two currants at narrow end of pear; add one currant for nose. For ears, insert almonds upright behind eyes.

2. With a sharp knife, cut a small hole at one end of each carrot; insert a parsley sprig for carrot top. Place under bunny's nose. For tail, spray a small mound of whipped cream at the wide end of each pear.

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Asparagus with fresh tomato vinaigrette

Serves 4

INGREDIENTS

1 lb. asparagus, trimmed

3 tbsp. bottled light red wine vinaigrette

1 tbsp. fresh lemon juice

2 ripe tomatoes, peeled, seeded and diced

1 small sweet onion, minced

2 tbsp. snipped fresh chives, divided

Directions

1. Bring pot of salted water to boiling. Add asparagus and cook until barely tender (about 3-5 minutes).

2. Transfer asparagus to ice water to cool. Drain; pat dry with paper towels.

3. Arrange asparagus on serving platter. In a small bowl stir together onion, vinaigrette, lemon juice and 1 tablespoon of the chives. Stir in tomatoes; season with salt and pepper. Spoon over asparagus. Sprinkle with remaining chives. Serve at room temperature.

Nutrition Information (per serving): Calories 71, Fat 3g, Cholesterol 0mg, Sodium 192, Carbohydrates 11g, Fiber 3g, Protein 1g.

Recipe source: Meijermealbox.com

Natural Egg Dyeing

Here is the process for using natural dyes:

1. Place the eggs in a single layer in a pan. Add water until the eggs are covered.

2. Add approximately one teaspoon of vinegar.

3. Add the natural dye food item. Use more dye material for more eggs or for a more intense color.

4. Bring water to a boil.

5. Reduce heat and simmer for 15 minutes.

6. If you are pleased with the color, remove the eggs from the liquid.

7. If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.

Color

-Blue

Canned/frozen Blueberries

Purple Grape Juice

-Brown or Beige

Strong Coffee

Instant Coffee

Black Tea

-Brown Gold

Dill Seeds

-Brown Orange

Chili Powder

 

-Green

Spinach Leaves (boiled)

-Greenish Yellow

Yellow Delicious Apple Peels (boiled)

-Grey

Purple or red grape juice or beet juice

-Lavender

Small Quantity of Purple Grape Juice

-Orange

Carrots

Paprika

-Pink

Beets or Juice from Pickled Beets

Cranberries or Juice

Raspberries

Red Grape Juice

-Red

Lots of Red Onions Skins (boiled)

Pomegranate juice

Canned Cherries (with syrup)

Raspberries

-Yellow

Green tea

Ground Cumin (boiled)

TOTAL COST: $9.32 (for half the casserole, salads and juice)

 

Easter/Spring Brunch

Cheesy Bacon and Egg Brunch Casserole

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