Baby Spinach ‘n Bacon Salad

August 28, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Baby Spinach ‘n Bacon Salad. To make this Salad you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. Included is the recipe for the Dressing. There’s 80 calories and 6 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Baby Spinach ‘n Bacon Salad

March 21, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’ve got a Delicious Salad Recipe to pass along, a Baby Spinach ‘n Bacon Salad. To make the Salad and Dressing you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. The Salad is 80 calories and 6 net carbs per serving. The recipe is also from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.
Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

One of America’s Favorites – BLT

January 18, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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BLT sandwich on toast

A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.

Variations on the BLT date to the early 1900s, but it did not achieve widespread popularity until after World War II, when the ingredients became more readily available year-round. Referencing the sandwich by its initials rather than naming the ingredients in full did not become common until the 1970s. Until 2019 the BLT has been ranked as the second most popular sandwich in the US and as the UK’s favourite sandwich, and is frequently referenced or depicted in media and culture. In 2019 the BLT dropped rank and was voted the sixth most popular sandwich in the US, with grilled cheese taking the lead as the most popular sandwich in the US.

 

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. The 1903 Good Housekeeping Everyday Cook Book, a recipe by a Dr. Evan Mee for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. While the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.

A BLT sandwich preparation

The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing “bacon, lettuce, tomato”, likely began in the U.S. restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: “On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake.”

A 1954 issue of Modern Hospital contains a meal suggestion that includes: “Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake.” By 1958, Hellmann’s Mayonnaise advertised their product as “traditional on bacon, lettuce, and tomato sandwiches,” suggesting that the combination had been around for some time. However, there are several references to a “B.L.T” in the early 1970s, including in one review of Bruce Jay Friedman’s play entitled Steambath titled: “A B.L.T. for God – hold the mayo.”. The abbreviation used in title references a line of dialogue in the play in which God yells, “Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I’ll smite you down with my terrible swift sword.” The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.

 

While there are variations on the BLT, the essential ingredients are bacon, tomatoes and lettuce between two slices of bread, often toasted. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it “carries” the other flavors, chefs recommend using higher quality meat; in particular, chef Edward Lee states “Your general supermarket bacon is not going to cut the mustard.”

Iceberg lettuce is a common choice because it does not add too much flavor while adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is “superfluous”, a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as “shocking”. Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds. Similarly, chef and food writer J. Kenji Lopez-Alt believes that a BLT is not a well-dressed bacon sandwich; it’s a tomato sandwich, seasoned with bacon. For that reason, he argues that the BLT is a seasonal sandwich since it best made with high-quality summer tomatoes.

The sandwich is sometimes served with dressings, like mayonnaise. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference.

 

BLT with avocado

The sandwich has a high sodium and fat content, and has been specifically targeted by UK café chains in an effort to reduce salt and fat. Due to this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT. The other layer can be almost any sort of sliced meat, normally chicken or turkey.

The BLT has been deconstructed into a number of forms; for example, Edna Lewis and Scott Peacock created a BLT salad in The Gift of Southern Cooking by cutting the ingredients into 1 inch pieces and tossing in mayonnaise. This variation was described by The New York Times writer Julia Reed as “even more perfect than a BLT”.

Vegans and vegetarians may replace bacon with tempeh or tofu as meat analogue instead. Alternatively they can use mock bacon.

 

 

Diabetic Side Dish of the Week – Crunchy Broccoli Salad Recipe

January 17, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 2 Comments
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This week’s Diabetic Side Dish of the Week is a Crunchy Broccoli Salad Recipe. To make this week’s recipe you’ll be using Fresh Broccoli, Green Onions, Finely Shredded Fat Free Mozzarella, Turkey Bacon, Light Mayonnaise, Fat Free Mayonnaise, Sweet One Sugar Substitute, and White Vinegar. The Salad is 119 calories and 4 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Crunchy Broccoli Salad Recipe
If you’re a veggie fan, this healthy and crunchy broccoli salad recipe is just the thing for you.
Ingredients
Preparation time: 30 minutes

1 bunch fresh broccoli (approximately 1 pound)
5 green onions, finely chopped
1/2 cup finely shredded fat-free mozzarella cheese
5 strips turkey bacon, crisply cooked then crumbled
1/3 cup light mayonnaise (not salad-dressing-type mayonnaise)
1/3 cup fat-free mayonnaise (not salad-dressing-type mayonnaise)
4 packets acesulfame-K sweetener (such as Sweet One)
2 tablespoons white vinegar

Directions
Yield: 5 1/2 cups
Serving size: 1 cup

1 – Remove stalks from broccoli and discard. Cut broccoli crowns into small florets. In a bowl, combine broccoli florets, green onions, cheese, and crumbled bacon. Set aside.

2 – In a separate bowl, whisk together light mayonnaise, fat-free mayonnaise, sweetener, and vinegar. Pour over broccoli mixture and toss well to coat. Serve immediately.

Nutrition Information:
Calories: 119 calories, Carbohydrates: 6 g, Protein: 8 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 449 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/crunchy-broccoli-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Baby Spinach ‘n Bacon Salad

December 27, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’ve got a great Salad/Side to pass along, Baby Spinach ‘n Bacon Salad. To make the Salad you’ll need Baby Spinach Greens and Fat Free Salad Croutons. Then to make the Dressing you’ll be needing White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad

Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Baby Spinach ‘n Bacon Salad

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.
Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Seasoned Collard Greens

April 28, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I’m passing along a perfect Diabetic Friendly Side Dish Recipe, Seasoned Collard Greens. To make this dish you’ll need Sodium-Free Powdered Instant Chicken Bouillon, Water, Frozen Collard Greens, Onion, Garlic, Turkey Bacon, Brown Sugar Salt, Red Pepper Flakes, and Cider Vinegar. The Dish is only 53 calories and 5 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Seasoned Collard Greens

Ingredients
Preparation time: 10 minutes
Cooking time: Approximately 35 minutes.

2 teaspoons sodium-free powdered instant chicken bouillon
2 cups water
2 packages (9 ounces each) frozen collard greens, thawed
1 small onion, finely chopped
1 clove (or 1 teaspoon) minced garlic
2 slices uncooked turkey bacon, chopped
2 teaspoons packed brown sugar
1/4 teaspoon salt
1 pinch red pepper flakes (more or less to taste)
Cider vinegar

Directions
Yield: 3 1/2 cups
Serving size: 1/2 cup

1 – Stir together bouillon and water in a pan; bring to a boil over high heat. Add greens, onion, garlic, bacon, brown sugar, and salt. Reduce heat to low-medium and simmer uncovered for 30 minutes; stir occasionally. Drain the greens well and season each serving with cider vinegar to taste (give it a try; it actually enhances the flavor of the greens). If the greens are not drained, cornbread can be used to soak up the liquid, or “pot liquor.”

Nutrition Information:
Calories: 53 calories, Carbohydrates: 8 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Cholesterol: 3 mg, Sodium: 171 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/seasoned-collard-greens/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Baby Spinach ‘n Bacon Salad

July 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’ve got a great Salad to go with Salmon Dish, Baby Spinach ‘n Bacon Salad. You’ll need Baby Spinach Greens and Turkey Bacon as your main ingredients. The recipe comes from the CooksRecipes website which has a fantastic selection of recipes to please all tastes! Be sure to check out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Baby Spinach ‘n Bacon Salad

Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.
Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Baby Spinach ‘n Bacon Salad

February 11, 2018 at 6:41 AM | Posted in CooksRecipes | Leave a comment
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From the CooksRecipes website – Baby Spinach ‘n Bacon Salad. The perfect Diabetic Friendly Side Dish for your next Dinner. Splenda® Granulated No Calorie Sweetener replaces the Sugar needed for the recipe. The Dish is 80 calories and 6 net carbs. Again it’s from the CooksRecipes website which is stocked full of Delicious and Healthy recipes of all Cuisines! So be sure to check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.

https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Diabetic Dish of the Week – Sweet Potato Stew

September 19, 2017 at 5:48 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week – Sweet Potato Stew. Thank you to Diana for passing along this recipe! Enjoy and Eat Healthy!

Sweet Potato Stew

Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup reduced-sodium vegetable broth or water
2 slices turkey bacon, crisp-cooked and crumbled
1 cup fat-free half-and-half
1 teaspoon minced garlic
1/2 teaspoon smoked paprika
1 teaspoon reduced sodium Worcestershire sauce
black pepper
1/4 cup minced fresh parsley

Directions
1 – Place onion, celery, sweet potato, broth, turkey bacon, garlic, paprika, and Worcestershire sauce in slow cooker. Cover; cook on low 6 hours or until vegetables are tender.
2 – Increase heat to high. Slowly stir in half-and-half. Add water, if needed, to reach desired consistency. Cook, uncovered, 35 minutes on high or until heated through.
3 – Season to taste with pepper. Stir in parsley.

Diabetic Dish of the Week – Hash Brown Strata

July 5, 2016 at 4:52 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Hash Brown Strata. Made with diced hash brown potatoes with onion and peppers, chopped turkey bacon or turkey ham, Egg product, and cheese. You can make this dish ahead of time, just make it, but don’t bake it, cover and chill for up to 24 hours. You can find this recipe at the CooksRecipes website, enjoy! http://www.cooksrecipes.com/index.html

 

 

Hash Brown Strata

A strata (Italian for ‘layered’) is an egg-and-bread casserole. In this extra-easy version, frozen hash browns make a time saving substitute for the bread.

Recipe Ingredients:

Nonstick cooking spray
2 cups loose-pack frozen diced hash brown potatoes with onion and peppers Cooksrecipes 2
1 cup broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham (about 2-ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 (8-ounce) cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2-ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Cooking Directions:

1 – Coat a 2-quart square baking dish with cooking spray. Arrange hash brown potatoes and broccoli in bottom of the prepared baking dish; top with turkey bacon. Set aside.
2 – In a medium bowl gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over potato mixture.
3 – Bake in a 350°F (175°C) oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes. If desired, garnish with additional fresh basil.
Makes 6 servings.

Make-Ahead Tip: Assemble strata as above but do not bake. Cover and chill for 4 to 24 hours. To serve, uncover and bake as above.

Nutritional Information Per Serving (1/6 of recipe): 152, total fat: 4g, saturated fat: 0g, monounsaturated fat: 0g, cholesterol: 14mg, sodium: 407mg, carbohydrate: 14g, total sugar: 1g, fiber: 0g, protein: 13g, vitamin C: 17%, calcium: 14%, iron: 10%

http://www.cooksrecipes.com/breakfast/hash_brown_strata_recipe.html

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