Sunday, December 7, 2008

Breakfast Casserole

This is a great breakfast to make on a Sunday and have the leftovers for dinner or the next day.

Breakfast Casserole
5 small redskin potatoes
2 zucchini
cooking spray
1 lb turkey sausage
8 eggs
1/2 cup skim milk
1 cup cheddar cheese
salt and pepper

Dice potatoes and zucchini and place in a 9x13 pan coated with cooking spray.
Roast potatoes and zucchini at 350 degrees for 30 minutes.
Meanwhile, brown sausage in skillet and drain any excess grease.
Whisk together eggs, milk, cheese, salt, and pepper.
Add sausage and egg mixture to the veggies and bake for 40 additional minutes.

Pork Tenderloin with Orange Marmalade Mustard Sauce

Here is another great recipe for pork tenderloin. This came from Dinner for a Year and Beyond

Pork Tenderloin with Orange Marmalade Mustard Sauce
1 1/2 to 2 pounds pork tenderloin
salt and pepper
1 cup orange marmalade preserves
2 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon soy sauce

Trim silver skin from pork tenderloin and season with salt and pepper.
Bake at 350 degrees for 20 minutes.
In a small saucepan, combine marmalade, vinegar, mustard, and soy sauce.
Cover over medium heat about 2 minutes.
Slice pork tenderloin and drizzle with sauce.

Pumpkin Walnut Baked Brie

I was asked to bring an appetizer for Thanksgiving dinner (yes it has taken me this long to update my blog!). This was my first time having brie. I will make this easy appetizer again. This recipe came from Joelen's blog.

Pumpkin Walnut Baked Brie
1 cup pumpkin puree
1 cup dark brown sugar
1/2 cup chopped walnuts
1 large round of brie

Preheat oven to 350 degrees.
Slice brie round if half, horizontally and place in an ovenproof dish.
Combine pumpkin, sugar, and walnuts.
Spread half of pumpkin mixture on top of brie.
Top with the other half of the brie.
Spread the remaining pumpkin mixture on top of brie.
Bake for 5-7 minutes until warmed through.
Serve with crackers or crostini.