Kim Galeaz
An expert on food and nutrition talks to Dave each month about how to eat healthy and feel great!
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Make Mom Smile!

Dad and the kids can make this delicious and healthful brunch for Mom so she can have the day off from cooking. Keep her smiling with calorie-free gifts from Kroger: gift cards, books, flowers or outdoor furniture.

Mother’s Day Brunch Recipes

Sausage and Sun Dried Tomato Breakfast Strata

1 package (16 oz.) refrigerated Kroger turkey smoked sausage, diced
1 package (3 oz.) sun dried tomatoes, hydrated according to package directions
1 can (7 oz.) sliced mushrooms, drained
12 eggs
3 cups 1% lowfat milk
2 teaspoons dry mustard
2 teaspoons finely minced garlic
½ teaspoon black pepper
½ teaspoon salt
8 cups cubed whole wheat or multigrain bread
1 package (8 oz.) Italian style shredded cheese
1 tablespoon finely chopped Italian parsley

Preheat oven to 350°F. Mix diced sausage, sun dried tomatoes and mushrooms in large bowl and set aside. Whisk together eggs, milk, mustard, garlic, pepper and salt in large bowl. Coat a 9x13-inch pan with vegetable spray. Spread half the bread cubes in pan and top with half the sausage mixture and half the shredded cheese. Repeat layering. Pour egg mixture over the casserole. (Press bread cubes lightly to make sure all are coated with egg mixture.) Let casserole set 15 minutes before baking. Bake uncovered for 50 to 60 minutes or until eggs are set. (Cover with foil if top begins to brown too quickly.) Makes 12 servings.

Tropical Fruit Salad

3 cans (15.25 oz.) tropical mixed fruit in light syrup, drained
1 can (15 oz.) mandarin oranges, undrained
1 bag (12 oz.) frozen mango chunks
3 large bananas, sliced into chunks

Combine all fruits in large bowl and stir. Store in refrigerator.
Makes 8 cups.

Surprise Chocolate Cake

Cake
1 box (18.25 oz.) Devil’s Food cake mix
1 can (12 oz.) room temperature Diet Coke®
1 egg white

Frosting
1 box (3.9 oz.) chocolate instant dry pudding mix
2 tablespoons cocoa powder
2 containers (8 oz.) light nondairy whipped topping, thawed
¼ cup mini semi-sweet chocolate chips

Preheat oven to 350°F for metal pan and 325°F for dark or coated pan. Coat 9x13-inch pan with vegetable spray. Blend dry cake mix, soda and egg white in a large bowl with electric mixer at low speed until moistened, about 1 minute. Beat at medium speed for 2 minutes. Pour batter into pan and bake immediately for approximately 30 to 35 minutes or until toothpick inserted in center comes out clean. Let cake cool on wire rack. To make frosting, combine dry pudding mix and cocoa powder in medium bowl and whisk to remove lumps. Stir in whipped topping with wooden spoon and mix until completely combined and smooth.

Frost cake and sprinkle with mini chocolate chips. Store cake in refrigerator. Makes 24 servings.

Kid-Friendly Mimosas

Fresca® or Sprite Zero® soda
Orange Juice

Mix equal parts soda and orange juice for a sparkling non-alcoholic beverage.

KIM GALEAZ - RECIPE ARCHIVES!

Springtime Fruits & Vegetables

Take advantage of the season’s fruits and vegetables at great budget-friendly prices, like fresh strawberries and bell peppers. Aim for at least two servings of fruits and veggies at every meal and you’ll be giving yourself the necessary nutrients and antioxidants to help prevent disease and make you feel more energized.

Springtime Recipes

Roasted Vegetable Lasagna

2 large eggplant, about 3 pounds
3 to 4 zucchini, about 1 ½ pounds
3 to 4 summer squash, about 1 ½ pounds
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon pepper
15 ounces part-skim ricotta
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
2 eggs, lightly beaten
2 26-oz. jars Private Selection Sundried Tomato & Roasted Garlic Pasta Sauce
½ cup water
15 to 18 whole wheat or whole wheat blend lasagna noodles, uncooked (13.5 oz. box)

Preheat oven to 450°F. Cut eggplant into lengthwise quarters, then cut quarters into ½-inch slices and place in large bowl. Cut zucchini and squash into ½-inch slices. Add to eggplant along with ½ cup oil, salt and pepper. Toss well so all pieces are coated. Divide veggies between two large baking sheets. Roast for 30 to 40 minutes, stirring every 10 minutes, until veggies are soft. Transfer cooked veggies to large bowl. Reduce oven to 375°F.

In a separate medium bowl, stir together ricotta, mozzarella, ½ cup Parmesan cheese and eggs. In another separate bowl, stir ½ cup water into pasta sauces. Spread about 1 cup pasta sauce on bottom on lightly greased lasagna pan (10 x 14 x 3-inch). Cover with a layer of 5 uncooked noodles. Spoon one-third of the veggies, cheese mixture and sauce over noodles. Repeat noodle, veggie, cheese and sauce layers, making two additional layers. Top with remaining ½-cup Parmesan cheese. Cover tightly with foil and bake for 45 minutes. Remove foil and bake additional 15 minutes or until pasta is completely done. Cool ten minutes before cutting. Makes 12 servings.

Confetti Vegetable Salad

1 can (15 oz.) cannellini beans, rinsed and drained
16 ounces frozen, thawed and lightly steamed shelled edamame (about 2 ½ cups)
1 large red bell pepper, diced
1 large green bell pepper, diced
1 large orange bell pepper, diced
1 large yellow bell pepper, diced
1 ¼ cup diced red onion
2/3 cup finely chopped Italian flat leaf parsley
1 ½ teaspoons Kosher salt
¼ cup extra virgin olive oil
¼ cup + 2 tablespoons balsamic vinegar

In a large bowl, combine cannellini beans, edamame, bell peppers and red onion. Stir in parsley and salt. Whisk olive oil and vinegar together in a small bowl; lightly stir into salad mixture. Cover and refrigerate several hours before serving to allow flavors to blend. Makes 10 cups (20- ½ cup servings).

Strawberries & Cream Angel Cake

1 purchased angel food cake (10 to 18 oz.)
1 box (1 oz.) sugar free white chocolate instant pudding mix
2 containers (6 oz.) Kroger Lite Fat Free Vanilla Yogurt
1 container (8 oz.) light nondairy whipped topping, thawed
6 cups thinly sliced strawberries
3 or 4 whole strawberries with green stem for garnish

Mix dry pudding mix in medium bowl with yogurt. Gently stir in whipped topping. Add sliced strawberries and combine well. Cut angel food cake into three horizontal layers. Place bottom layer on serving plate. Top with slightly more than one-third of the pudding berry mixture. Repeat layers two times. Garnish top layer with whole berries. Refrigerate at least 1 hour before serving. Cut into slices with serrated knife. Store leftovers in refrigerator. Makes 8 servings.

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