Oats and fruit make for a high fiber, filling breakfast casserole.

Ingredients

- 2-1/2 cups regular rolled oats
- 1/4 cup oat bran
- 1/4 cup steel-cut oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups milk
- 1  egg, beaten
- 1/3 cup applesauce
- 1/4 cup cooking oil
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 cups fresh fruit (such as blueberries; peeled, cored, and chopped pears or apples; or chopped strawberries)  
- Plain or vanilla low-fat yogurt or milk or cream

Cooking Directions

1. Preheat oven to 400 degree F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
2. In a medium bowl stir together milk, egg, applesauce, oil, and sugars; add to oat mixture, stirring until combined. Turn into a lightly greased 2-quart souffle dish or casserole.
3. Bake, uncovered, for 20 minutes. Stir mixture. Gently fold in fruit. Bake, uncovered, for 20 minutes more or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk, or cream. Makes 6 to 8 servings.

Here’s a lower fat version of a classic sandwich. Cranberry mustard gives it added flavor.

Ingredients

- 4 slices firm white bread or sourdough bread
- 4 teaspoons cranberry or raspberry mustard
- 2 ounces very thinly sliced reduced-sodium cooked ham
- 2 slices reduced-fat Swiss cheese (2 ounces)
- 1/4 cup reduced-fat milk
- 1 egg white
- Butter-flavor nonstick cooking spray
- 1 teaspoon  butter or margarine  
- Sifted powdered sugar (optional)

Cooking Directions

1. Spread 1 side of each bread slice lightly with mustard. Layer ham and cheese between the mustard-spread sides of the bread slices. In a shallow bowl or pie plate beat together milk and egg white.
2. Coat an unheated nonstick griddle or large skillet with nonstick cooking spray. Preheat griddle over medium heat. Melt butter on griddle. Dip each sandwich in milk mixture, turning to coat. Place in skillet; cook for 1 to 2 minutes per side or until golden and cheese is melted. If desired, sprinkle with powdered sugar and serve with preserves.

Makes 2 servings.

Leeks bring a mild-onion flavor to this delicious cheese and potato soup recipe that’s perfect for a cold winter night.

Ingredients

- 2 tablespoons unsalted butter
- 2 large leeks (about 1 pound), white and part of green sliced
- 1 small  onion, chopped
- 1-1/2 pounds all-purpose potatoes, peeled and cut into 1-inch pieces
- 2 chicken bouillon cubes (4 grams each), such as Maggi brand
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese  
- Chives, for garnish

Cooking Directions

1. In a large saucepan, melt butter over medium heat. Add leek and onion. Cook, covered, for 10 minutes, stirring occasionally.
2. Add potatoes, bouillon, salt, nutmeg, cayenne pepper and 6 cups water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.
3. Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese, stirring until melted.
4. Garnish with chives, if desired, and serve.

Imitation crab meat makes these crepes easy-on-the budget while your microwave and packaged refrigerated crepes make them quick and easy to assemble.

Ingredients

- 6  boneless skinless chicken breasts (1 3/4 pounds)
- 1/2 cup orange juice
- 1/2 cup honey
- 2 tablespoons lemon juice
- 1/4 teaspoon salt

Cooking Directions

1. Heat oven to 375 degrees F. Spray 13×9-inch pan with cooking spray. Place chicken in pan.
2. In small bowl, mix remaining ingredients; pour over chicken.
3. Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut (170 degrees F).

This layered cheesy potato side dish is always a favorite at family dinners.

Ingredients

- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup whipping cream, half-and-half, or light cream
- 1/4 cup  grated Parmesan cheese
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices

Cooking Directions

1. Butter a 2-quart shallow casserole or baking dish; set aside.
2. For sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
3. Arrange half the potatoes in overlapping slices along the bottom of prepared casserole. Pour half the sauce over the potatoes. Repeat potato and sauce layers.
4. Bake, covered, in a 325 degrees F oven for 40 minutes. Uncover and bake for 25 minutes more or till potatoes are tender when pierced with a knife. Makes 6 to 8 servings.

Chocolate chips and bread pudding go hand-in-hand at the holidays in this dessert, which is topped with a brown-sugar sauce.

Ingredients

- 6 cups dry firm white bread cubes or dry French bread cubes*
- 1-1/4 cups  semisweet chocolate pieces
- 1 cup  coarsely chopped pecans, walnuts, or almonds
- 4 eggs
- 3 cups  milk
- 1 cup  sugar
- 1 tablespoon vanilla  
- Brown-Sugar Sauce (see recipe below)

Cooking Directions

1. Place dry bread cubes in the bottom of a well-buttered 13×9x2-inch baking dish (3-quart rectangular). Sprinkle the chocolate and pecans, walnuts, or almonds over dry bread cubes and set aside.
2. In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, the chocolate pieces, and the nuts. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the egg mixture, and the chocolate pieces and nuts are covered with the egg mixture.
3. Bake, uncovered, in a 350 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set. Cool the bread pudding slightly. Serve warm with Brown-Sugar Sauce.

Makes 12 servings.

BROWN-SUGAR SAUCE
In a small heavy saucepan, stir together 1 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1/2 cup water. Add 2/3 cup half-and-half or light cream, 1/4 cup light-colored corn syrup and 2 tablespoons butter. Cook and stir over medium heat until bubbly (mixture may look curdled). Cook and stir for 2 minutes more. Remove from heat and stir in 1 teaspoon vanilla. Serve warm over bread pudding. (Cover and chill any leftover sauce for up to 3 days.) Makes 1-1/2 cups sauce, twelve 2-tablespoon servings of sauce.

TO DRY BREAD CUBES
Spread the bread cubes in a shallow baking pan. Bake in 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.

Dark brown sugar makes this creamy homemade pudding extra sweet.

Ingredients

- 3 cups milk
- 1/2 cup granulated sugar
- 1/2 cup  packed dark-brown sugar
- 3 tablespoons  cornstarch
- 1/4 teaspoon ground nutmeg
- 3 egg yolks
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into pieces
- 2 teaspoons  vanilla extract
- Whipped cream to garnish (optional)

Cooking Directions

1. Stir together 2-1/2 cups of the milk and the granulated sugar in a large saucepan. Heat until steaming. Remove from heat; set aside.
2. Meanwhile, in a medium-size bowl, mix together dark-brown sugar, cornstarch and nutmeg until evenly blended. Whisk in egg yolks, remaining 1/2 cup milk and salt. Stir a little of the hot milk mixture into the brown sugar mixture. Stir brown sugar mixture into milk mixture in saucepan. Cook, stirring constantly with wooden spoon, over medium-low to medium heat until thickened and registers 160 degrees F on an instant-read thermometer, about 20 minutes. Remove from heat. Add butter and vanilla; stir until smooth.
3. Strain into six dishes, 1/2 cup in each. Cool 10 minutes. Cover surface directly with plastic wrap. Refrigerate at least 2 hours. Garnish with whipped cream, if desired.

Ingredients

- 8 ounces mild country sausage
- 1 cup chopped carrot
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1 tablespoon  chopped fresh sage
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1 recipe Cornbread, crumbled

Cornbread Recipe

- 2 cups plain yellow cornmeal (not self-rising)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups buttermilk
- 1 large egg, lightly beaten
- 1/4 cup unsalted butter

Cooking Directions

CORNBREAD

1. Preheat oven to 375 degrees. Melt butter in oven in a 9-x-9-inch baking pan.
2. In a large bowl, combine cornmeal, salt, and baking soda. Add buttermilk and egg, whisking to combine.
3. Remove pan from oven and pour melted butter into cornmeal mixture. Stir to combine. Spoon mixture into the same baking pan.
4. Bake for approximately 25 minutes, or until lightly browned.
   *For best results, make cornbread 1 to 2 days in advance, if possible.

SAUSAGE CORNBREAD

1. Preheat oven to 350 degrees.
2. In a large heavy saucepan, brown sausage over medium heat. Remove from pan, reserving grease, and set aside.
3. Add carrot, onion, and celery to the same pan with reserved grease. Cook over medium-low heat for 10 minutes. Add sage and cook for 1 minute. Remove from heat; set aside.
4. In a large bowl, combine crumbled cornbread, sausage, vegetable mixture, broth, cream, and butter. Season with salt and pepper. Pour mixture into a 13-x-9-x-2-inch baking dish.
5. Bake for 40 minutes, or until set.

Try this update of old-fashioned bread stuffing by adding sweet Italian sausage and mushrooms. This dish is the highlight of any holiday table.

Ingredients

- 1 pound sweet Italian sausage
- 2 tablespoons butter
- 12 ounces mushrooms, cleaned and quartered
- 2  celery stalks, chopped
- 1 large onion, chopped
- 1/2 cup golden raisins
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon dried sage
- 12 cups cubed stale Italian bread
- 1 can (14.5 ounces) chicken broth

Cooking Directions

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
2. Place a large nonstick skillet over medium-high heat. Remove casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink. Remove sausage from skillet with a slotted spoon.
3. Add 1 tablespoon of the butter to skillet. When melted, add mushrooms to pan and cook 7 minutes or until lightly browned. Remove to a large bowl.
4. Melt remaining butter in pan. Add celery and onion; cook for 5 minutes or until softened. Stir in raisins, parsley and sage and cool for 2 minutes. Transfer to the bowl with mushrooms. Add sausage, celery mixture, cubed bread and chicken broth, stirring well.
5. Pour mixture into prepared pan and cover with foil. Bake at 350 degrees F for 50 minutes. Remove foil and bake another 10 minutes or until lightly browned on top.

A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.

Ingredients

- 2 large baking potatoes (about 8 ounces each)
- 6 tablespoons thinly sliced green onion (3)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups milk
- 1-1/4 cups shredded American cheese (5 ounces)
- 4 slices bacon, crisp-cooked, drained, and crumbled

Cooking Directions

1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.

Makes 5 to 6 servings (5 1/2 cups)