Savory Sweet Potatoes; Overnight Sausage And Egg Brunch - KitchenAid Ultra Power Plus Instructions And Recipes Manual

SAVORY SWEET POTATOES

2 pounds sweet potatoes
(about 3 medium),
scrubbed, unpeeled,
and boiled
1 ⁄ cup thinly sliced green
3
onions
1 ⁄ teaspoon dried
2
marjoram leaves
Dash cayenne pepper
1 ⁄ cup reduced-sodium
3
chicken broth
1
⁄ cup nonfat sour cream
2

OVERNIGHT SAUSAGE AND EGG BRUNCH

1 pound turkey Italian
sausage links, cut into
1
⁄ -inch thick slices
4
1 medium onion, chopped
1 package (8 oz.) light
cream cheese
1 teaspoon dried
marjoram leaves
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon cayenne
4
pepper
1 cup fat-free egg
substitute
1 can (12 oz.) evaporated
skimmed milk
9 slices French bread,
sliced diagonally
1-inch thick
1 package (16 oz.) frozen
chopped broccoli,
thawed*
1 cup shredded reduced-
fat sharp Cheddar
cheese
Drain potatoes well; cool slightly. Cut ends from
potatoes. Slip off and discard peels.
Place potatoes, onions, marjoram, and pepper in
large bowl. Beat on Speed 3 about 10 seconds, or
until potatoes are broken up. Add broth. Beat on
Speed 6 about 30 seconds, or until smooth. Add
sour cream. Beat on Speed 3 about 20 seconds, or
until blended. Serve immediately.
Yield: 8 servings (about
Per serving: About 166 cal, 4 g pro, 36 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
Spray 13x9x2-inch baking dish with no-stick
cooking spray.
Place sausage and onion in medium nonstick skillet.
Cook over medium heat about 8 minutes, or until
sausage is no longer pink in center and onion is
tender. Set aside.
Place cream cheese, marjoram, salt, and pepper in
medium bowl. Beat on Speed 4 about 20 seconds, or
until smooth. Add egg substitute and milk. Beat on
Speed 5 about 20 seconds, or until smooth.
Layer bread in baking dish. Top with sausage
mixture, broccoli, and Cheddar cheese. Pour cream
cheese mixture evenly over top. Cover tightly.
Refrigerate at least 8 hours or overnight.
Uncover dish. Bake at 350°F for 1 hour 15 minutes,
or until knife inserted in center comes out clean.
Yield: 12 servings.
Per serving: About 264 cal, 18 g pro, 17 g carb,
14 g total fat, 5 g sat fat, 55 mg chol, 728 mg sod.
* Tip: Rinse broccoli under hot water to thaw.
Drain well.
16
1 ⁄ cup per serving).
2