Meal Assembly Recipes

Archive for the ‘Breakfast’ Category

1) Sauce: Using a wire whisk, mix the following ingredients:
1 teaspoon chicken soup base
¼ cup nonfat sour cream
½ cup water
¼ teaspoon black pepper
1 tablespoon Sauterne cooking wine
¼ teaspoon dried thyme
½ cup cream of mushroom soup
1 teaspoon dried parsley

2) Filling: Using a rubber spatula, mix the following ingredients:
1/3 cup bacon crumbles
1 ½ cups diced chicken breast
1 ½ cups low-fat ricotta cheese
½ cup nonfat egg substitute
1 cup grated Swiss cheese
¼ teaspoon black pepper
2 teaspoons dried onion flakes
¼ teaspoon ground nutmeg
1 teaspoon chopped garlic

3) 8 pre-made crepes

To assemble:
On work surface, place 1 crepe on a sheet of foil. Place
approximately 1/3 cup filling on lower half of crepe.
Bring lower edge of crepe up and over filling, rolling
firmly. Place crepes at an angle in pan lengthwise, seam side
down.

4) Repeat process to make a total of 8 crepes. Place four filled
crepes in 9×13 baking pan, leaving ½ inch space between each crepe.

5) Pour half of sauce mixture down the center of each row of
crepes.

6) Sprinkle ¼ teaspoon dried parsley over the rows of crepes.

Cooking Instructions:
1. Bake, covered, at 350°F for 30 minutes.
2. Remove lid and bake for an additional 15-20 minutes, until internal temperature reaches 140°F and crepes are lightly browned and bubbling around the edges of the pan.

1) Place partially thawed pie sheet in the bottom of a sprayed 9 x 13 pan. Gently press dough into corners of pan. Fold both long ends over one inch and crimp edges to inside of pan. Pierce the bottom of dough 6 times with fork. Add; distributing evenly over the bottom of pan:
1 cup cooked bacon pieces
1 cup Swiss cheese

2) In a mixing bowl, Add:
1 tablespoon dried onion flakes
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons dried chives
3 cups nonfat egg substitute
1 cup nonfat milk
1 cup cream of mushroom soup

Cooking Instructions:

1. Pour egg mixture over bacon & cheese.
2. Place pan on baking sheet & bake uncovered at
375°F for approximately 70-90 min, or until set & firm
to the touch (internal temp. 145°F). Let rest 10 min. before serving.

An excellent dish served with scrambled eggs.

1) In a mixing bowl, combine:
2 tablespoons dried onion flakes
¼ teaspoon black pepper
1 teaspoon dried thyme
¼ cup diced green onions
¼ cup diced red peppers
½ cup diced green chilies
1 tablespoon chopped garlic
3 cups diced red potatoes
3 cups cooked diced ham

2) 2 cups turkey gravy

3) Frozen biscuits – 6 or more

1. Heat large frying pan on high w/2 tsp. olive oil. Brown ham & potato mixture for 15-20 min. Season and add ½ cup gravy, stir gently (internal temp. 145°F).
2. Heat remaining gravy (min. 145°F); set aside.
3. Bake biscuits at 400°F for 10-12 min. on a sprayed baking sheet. Serve gravy over biscuits.