KitchenAid K45SS Instructions and Recipes - Page 19

Savory Sweet Potatoes 2 pounds sweet potatoes (about 3 medium), scrubbed, unpeeled, and boiled 1⁄3 cup thinly sliced green onions 1⁄2 teaspoon dried marjoram leaves Dash cayenne pepper 1⁄3 cup reduced-sodium chicken broth 1⁄2 cup nonfat sour cream 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 1 about 10 seconds, or until potatoes are broken up. Add broth. Beat on Speed 3 about 30 seconds, or until smooth. Add sour cream. Beat on Speed 1 about 20 seconds, or until blended. Serve immediately. Yield: 8 servings (about 1⁄2 cup per serving). 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. Overnight Sausage and Egg Brunch 1 pound turkey Italian sausage links, cut into 1⁄4-inch thick slices 1 medium onion, chopped 1 package (8 oz.) light cream cheese 1 teaspoon dried marjoram leaves 1⁄2 teaspoon salt 1⁄4 teaspoon cayenne 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 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 1 about 20 seconds, or until smooth. Add egg substitute and milk. Beat on Speed 2 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. 17