Fun and Festive Easter Brunch Recipes

Fun and Festive Easter Brunch Recipes
By Elaine Magee, MPH, RD

Reviewed By Kathleen Zelman, MPH, RD/LD


Easter dinner may get the lion's share of attention, but some of us gather for Easter brunch instead of, or in addition to, the traditional ham dinner. In my case, we celebrate Easter dinner with my husband's family and reserve the Saturday before Easter for an Easter brunch -- complete with an Easter egg hunt -- with my side of the family.

When you think of Easter brunch dishes, eggs and colorful spring salads come to mind. So I've included a Light Broccoli and Turkey Sausage Brunch Casserole and a Red Leaf, Pear, and Walnut Salad in the recipes below. Ovo-lacto vegetarians (those who eat dairy and eggs) can enjoy the casserole recipe, too, by using a soy-based sausage or by eliminating the sausage entirely.

You'll also find a recipe for a flavorful, higher-fiber brunch roll -- Roasted Garlic & Sage Pocket Rolls -- that even my preteen girls couldn't seem to get enough of. Each of the recipes includes journaling tips as well.

Wishing you all a happy and healthy Easter!

Red Leaf, Pear and Walnut Salad

3 tablespoons apple cider vinegar (rice vinegar can be substituted)
1/2 cup apple juice or apple cider
1/4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seeds
Salt and pepper to taste (optional)
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped, packed
2/3 cup walnut pieces (or coarsely chopped), toasted* (sliced or slivered almonds can be substituted)
4 pears, peeled, cored, and cut into 3/4-inch pieces

Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 8 individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.
* To toast the walnut pieces, broil in toaster oven or oven, stirring often and watching carefully, until golden brown (about 2-3 minutes). Or toast them in a nonstick frying pan over medium heat.

Makes 8 servings.

Per serving: 187 calories, 3.5 g protein, 16.5 g carbohydrate,12.5 g fat (1 g saturated fat, 5.5 g monounsaturated fat, 6 g polyunsaturated fat), 0 mg cholesterol, 3 g fiber, 68 mg sodium. Calories from fat: 60%.

Roasted Garlic & Sage Pocket Rolls

This roll recipe is easy to prepare using a bread machine.

1 head of garlic: slice 1/4 inch off the top of the garlic head, using a butcher knife
1/2 teaspoon olive oil
1 teaspoon ground sage
5 tablespoons no-trans-fat margarine (with around 8 grams of fat per tablespoon), melted (divided)
1/2 cups + 3 tablespoons low-fat milk, warmed to around 110 degrees
1 1/2 tablespoons sugar
1 teaspoon salt
1 large egg, beaten
2 tablespoons egg substitute (or 1 egg white)
1 1/4 cup whole-wheat pastry flour
1 1/2 cup unbleached white flour
1 package active dry yeast

Preheat oven to 400 degrees. Place garlic head (cut side up) on a piece of foil and drizzle olive oil over the top. Wrap the foil around it to seal well. Bake for 30-40 minutes. When garlic head is cool, squeeze the soft garlic from each clove into a custard cup. Stir in the sage and 2 tablespoons of melted margarine. Set mixture aside.
While garlic is roasting, add warm milk, 3 tablespoons melted margarine, sugar, salt, egg and egg substitute, and whole wheat and white flours to bread machine pan (in that order, or in the order suggested by the manufacturer). Make a well in the flour and add the yeast into the well.
Set the bread machine to DOUGH cycle (about 1 hour and 40 minutes) and press START.
When dough is ready, roll it out onto a lightly floured, flat surface (a sheet of wax paper works well) into a rectangle about 10x15 inches. Spread the garlic mixture evenly over the top of the rectangle. Cut the rectangle lengthwise into seven 2-inch-long strips. Fold each piece over to make a pocket (the garlic mixture will be in the middle). Set the rolls in a 9x13-inch pan coated with canola cooking spray. Cover pan with a clean kitchen towel and let rise in a warm place until double in size (about 30-40 minutes).
Bake rolls until golden brown on top (about 18-20 minutes). Enjoy!

Makes 14 rolls.

Per serving (1 roll): 125 calories, 4.5 g protein, 21 g carbohydrate, 3 g fat (0.6 g saturated fat, 1.1 g monounsaturated fat, 1 g polyunsaturated fat), 15 mg cholesterol, 2 g fiber, 186 mg sodium. Calories from fat: 21%.

Light Broccoli and Turkey Sausage Brunch Casserole

This brunch entree almost has it all -- meat, vegetables, and dairy. Make it vegetarian by using a soy-based sausage or leaving the sausage out.

8 ounces light turkey sausage (such as Light Jimmy Dean)
5 cups frozen broccoli florets, thawed and drained (about 12-14 ounces); cut large florets in half
1/3 cup chopped green onions
1 1/2 cups shredded, reduced-fat sharp cheddar cheese (divided)
1 cup part-skim or low-fat ricotta cheese
4 large eggs, lightly beaten
1 cup egg substitute
1/4 cup fat-free half-and-half
1/2 teaspoon garlic and herb salt-free seasoning (Mrs. Dash) or garlic powder
1/2 teaspoon black pepper (add more to taste)
1/4 teaspoon salt (add more to taste -- optional)
2 large ripe tomatoes, thinly sliced

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with canola cooking spray.

Brown sausage in large, nonstick skillet over medium-high heat, breaking it into small pieces as it cooks, using a potato masher or spatula.

Add browned sausage bits, broccoli florets, green onions, and 1/2 cup of cheddar cheese to a large bowl and toss to blend. Spoon into the prepared pan.

Add 1/2 cup of the cheese, ricotta cheese, eggs and egg substitute, half-and-half, garlic seasoning, pepper, and salt to mixing bowl, and beat on medium until smooth. Pour mixture over the sausage and broccoli in pan.

Sprinkle remaining cheese over the top of mixture in pan and arrange tomato slices on top.

Cover with aluminum foil and bake for 45 minutes in preheated oven. Uncover and bake until cooked throughout (about 15 minutes more.) Let stand for 10 minutes before serving.

Makes 8 servings.

Per serving: 235 calories, 23 g protein, 9.5 g carbohydrate, 12 g fat (5.5 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat) 150 mg cholesterol, 3 g fiber, 500 mg sodium. Calories from fat: 46%.

Easter Recipes

Easter Recipes
Easter favorites with all the taste but less fat and calories
By Elaine Magee, MPH, RD

Spring holidays are here and sometimes we need a little something special when we gather with friends and family. Here are a few traditional recipes that I have doctored into lighter fare for you to enjoy as you celebrate Easter and Passover. Feel free to enjoy these foods but remember to limit your portions and journal them as indicated for each recipe.
In anticipation of Easter, it would be a good idea to get a little extra exercise and/or bank a few calories by eating less throughout the week prior to the holiday. If you plan ahead and exercise portion control, your won't skip a beat on your diet as you enjoy the holidays with friends and family.


Honey Wheat Buttermilk Bread or Rolls

I like to use my bread machine to make the dough and let it rise once--then I break it into rolls and let it rise overnight in my refrigerator. Then, when you are ready on Easter day, just take it out and bake! They are great right out of the oven.

1/4 cup honey
1 large egg, beaten (egg substitute can be substituted)
1 cup lowfat buttermilk
1 1/4 cups whole wheat flour
1/4 cup ground flaxseed
1 3/4 cups white bread flour (unbleached white or all-purpose flour can be substituted)
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon (optional)
3 teaspoons active dry yeast (1 packet can be used)
1 teaspoon melted butter or canola oil (optional)
1 tablespoon oats (optional)

1. Add all the ingredients to the bread machine pan in the order recommended by the manufacturer (for my machine it is in the order listed here)--the last ingredient added is usually the yeast and you make a well in the center of the flour and then add the yeast.

2. Set bread machine to the DOUGH cycle (usually 1 hour and 40 minutes) and press START.

3. When the bread machine is done, remove the dough from the pan and break or cut into 12 balls (or add dough to a loaf pan coated with canola cooking spray). Place balls on a cookie sheet that has been coated with canola cooking spray. Cover with plastic wrap that has been sprayed with canola cooking spray (so it doesn't stick to the dough) and place in refrigerator to rise overnight or while you work or play during the day (or let it rise in a warm place until doubled in size.)

4. Preheat oven to 350-degrees. Gently brush the top of the rolls or bread loaf with melted butter or canola oil then sprinkle oats over the top of the rolls if desired.

5. Bake rolls for about 15 minutes or until they are golden brown and test done (bread will take about 35 minutes to test done).

Makes 12 dinner rolls

PER ROLL: 160 calories, 6 g protein, 30 g carbohydrate,2 g fat, (.7 g saturated fat, .6 g monounsaturated, .5 g polyunsaturated fat), 18 mg cholesterol, 3 g fiber, 323 mg sodium. Calories from fat: 12 percent. Omega 3 fatty acids = .5 grams, Omega 6 fatty acids = .3 grams

Hashbrown Casserole

This is a favorite holiday side dish in many homes across the country. In this light version, we used Healthy Request cream of celery soup, reduced fat sharp cheddar cheese (and less of it), and fat free sour cream. It's bubbly and golden brown on top and totally irresistible!
The original recipe contains 330 calories, 22 grams fat, 11 grams saturated fat, and 41 mg cholesterol per serving.

1 can (10 3/4 ounces) Healthy Request Cream of Celery soup, condensed
2 cups (8 ounces) reduced fat grated sharp cheddar cheese
1 cup fat free sour cream (light can also be used)
1 cup finely chopped onion
30 ounce (or 2 lb.) bag of frozen shredded hash brown potatoes, unthawed
1 ounce regular or reduced fat potato chips, crushed into coarse crumbs
1. Preheat oven to 350-degrees. Coat a 13 x 9 x 2-inch baking dish with canola cooking spray.
2. Combine first 4 ingredients in large bowl and stir to blend well; stir in the hashbrowns.
3. Spread into prepared baking dish and bake about 1 hour. Sprinkle top of casserole evenly with potato chip crumbs and bake until golden brown and bubbly, about 5-10 minutes.

Makes 12 servings

PER SERVING: 186 calories, 8 g protein, 24.5 g carbohydrate, 6 g fat (3.3 g saturated fat, .3 g monounsaturated fat, .7 g polyunsaturated fat), 16 mg cholesterol, 2 g fiber, 392 mg sodium. Calories from fat: 29 percent.

Green Bean Casserole

I couldn't believe how a few ingredient changes made such a big difference in fat grams. I also doubled the amount of onion and switched to frozen French style green beans instead of canned, which is what the original recipe called for, but you can choose for yourself.
The Original Recipe contains 208 calories, 16.5 grams fat, and 43 milligrams cholesterol per serving.

1 tablespoon butter or canola margarine
1 cup fat free or light sour cream
2 tablespoons WONDRA quick-mixing flour (regular flour can also be used)
1 teaspoon salt
1 teaspoon granulated sugar
1/2 cup chopped onion
16 ounce bag of frozen French style green beans (if you want to use canned, use 3 cans, 14.5-ounces each, drained)
1 cup shredded reduced fat cheddar cheese
1/2 cup crumbled Reduced Fat Ritz crackers (or similar), about 10 crackers
canola cooking spray

1. Preheat oven to 350-degrees. Coat a 9 x 9-inch baking dish with canola cooking spray.
2. Melt 1 tablespoon of butter in 2 cup glass measure in microwave. Stir in 2 tablespoons of the sour cream and the flour. Add remaining sour cream, salt, and sugar, and stir until well blended.
3. In large bowl, blend the sour cream mixture with the green beans and half of the cheddar cheese and spread mixture into prepared baking dish.
4. Spread remaining cheese over the top and top that with the cracker crumbs. Spray the cracker topping lightly with canola cooking spray.
5. Bake for 30-35 minutes or until the top is golden and sauce is bubbly.
Makes 9 side servings

PER SERVING: 115 calories, 6 g protein, 13.5 g carbohydrate, 4 g fat (2.2 g saturated fat, 1.1 g monounsaturated fat, .1 g polyunsaturated fat), 10 mg cholesterol, 1.5 g fiber, 368 mg sodium. Calories from fat: 31 percent.