Tag: Breakfast or Brunch

My Recipes

Healthy Mother’s Day Brunch Ideas

May 10th is just around the corner, and this year, make Mom a healthy Mother’s Day brunch that will delight her taste buds without wrecking her diet (or at least steer your family in the right direction!) The Daily Plate on LIVESTRONG.COM has compiled some healthy and tasty alternatives to the typical calorie-filled Mother’s Day brunch items.

Here’s a list of some Mother’s Day food and drink favorites below, with delicious alternatives. Recipes for these healthy alternatives can be found at:  Healthy Mother’s Day Brunch Tips on LIVESTRONG.COM.
•   Instead of: Eggs Benedict –  442 calories and 36 fat grams; have:  Mediterranean Eggs Benedict — 355 calories and 15 fat grams

•   Instead of: Traditional French Toast — 2 slices = 356 calories, 19 fat grams, Add Maple Syrup 2 Tbsp = 100 calories;  have: Baked French Toast with Berry Medley– 2 slices = 270 calories, 6.7 fat grams

•   Instead of: Traditional Breakfast Potatoes – 186 calories, 7 fat grams; have: Roasted Sweet Potatoes –  118 calories, 3.5 fat grams

•   Instead of: Classic Coffee Cake — 1 slice, 570 calories, 28 fat grams; have: Low Fat Apple Pecan Cake — 1 slice = 179 calories, 4.8 fat grams

•   Instead of: Traditional Bacon — 2 slices = 109 calories, 9 fat grams; choose: Turkey Bacon — 2 slices = 70 calories, 5 fat grams

•   Instead of: Beef Sausage — 2 links = 132 calories, 10.1 fat grams; choose: Chicken Sausage — 2 oz. = 80 calories, 4 fat grams

•   Mimosas are great at 80 calories for 4 oz!

Other Healthy Brunch Tips:

  • Mixed Green salads loaded with fresh veggies –  like Spinach, Pear and Gorgonzola SaladFruit Platters are healthy and delicious – no fat and full of fiber too.
    Making Egg White Scrambles with veggies and a sprinkle of Feta Cheese.

My Recipes

Crepes With Crab and Garlic-Herb Florentine Sauce

Given a choice between Beef, Chicken or Seafood, I’ll always go with the Seafood. These easy-to-make crab and garlic-herb Florentine sauce crepes are just right for brunch or a light dinner on the deck during hot summer evenings.

Crepes With Crab and Garlic-Herb Florentine Sauce
Prep Time: 15 Minutes
Cook Time: 15 Minutes

What You’ll Need:

2 tbl. Butter or margarine
½ c. chopped red bell pepper
2 large shallots, minced
1 (8 oz.) tub of Boursin (garlic-herb) cheese
½ tsp. Hot sauce
12 oz. King crab meat, chopped
2 c. cooked white rice
1 (10-count) pkg. Prepared crepe shells
2 (9-0z). pkgs. Frozen creamed spinach, thawed
½ c. shredded Parmesan cheese

How to Make It:

Preheat oven to 325 degrees F. Coat an 11×7×2-inch baking dish with non-stick cooking spray.

Heat butter in large skillet over medium-high heat. Add bell pepper and shallots; cook and stir until soft. Stir in garlic-herb Boursin cheese and hot sauce. Stir in crab and rice.

Spoon 1/3 of the crab mixture along one edge of a crepe shell; roll up shell jelly-roll style and place in prepared baking dish. Repeat with remaining crab mixture and crepe shells. Spoon creamed spinach down the center of rolled crepes. Sprinkle with Parmesan cheese.

Bake 15-20 minutes or until cheese melts and crepes are lightly browned.

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