On Sundays, many people eat bagels and smoked salmon with lots of cream cheese and/or butter along with scrambled eggs and all the coffee that a family can perk. Here we take a very high calorie meal and modify it for a delicious breakfast or brunch that will bring the entire family to the table with smiles on their faces.
Rather than lox or Nova Scotia, we use Alaskan smoked salmon, which can be purchased, vacuum sealed, in the supermarket. We lower the calories and add calcium by using low-calorie cream cheese and fat-free cottage cheese. If you want, you can substitute non-fat sour cream for the cottage cheese. Both will make for a lovely garnish.
(for the recipes, click on the individual recipe above)
The feature dish of our next menu appears in our newly released, Joslin Diabetes Healthy Carbohydrate Cookbook. We love the French toast's crunchy texture and delicious light cinnamon flavor. Serve the melon starter first, then the French toast, along with a platter of Canadian bacon that's nicely glazed with a bit of brown sugar. Coffee or hot tea follows for a breakfast fit for a king or queen (including the little princes and princesses).
(for the recipes, click on the individual recipe above)
Sometimes you want something other than a sandwich for lunch; here is an alternative to turkey on rye. This is good enough for guests, but if you're making it for yourself, there's plenty for healthy lunches for most of the week.
(for the recipes, click on the individual recipe above)
Our last menu is one that I threw together hearing that some long-lost friends were in town and going to stop by for a quick visit...just about lunchtime. Fortunately I keep frozen cooked and peeled shrimp in the freezer that will thaw quickly under running cold water. The night before I'd picked up a couple of bags of organic mixed field greens and some nice looking arugula. Polenta is a staple at our house, either the quick-cooking kind in my pantry or as used here, the handy rolls of precooked polenta that's sold in the produce section. I sliced the polenta into triangles and quickly sautéed them in a cast iron skillet to a crispy brown for delicious croutons. The result was a beautiful luncheon dish that my husband has requested to be a regular at our house from now on. Dessert was easy-what I had in the fridge, pineapple and berries. I always have a jug of sun tea brewing on the deck, so that took care of the drinks.
(for the recipes, click on the individual recipe above)
BSP and FTG
