KitchenAid KHM7T, KHM9 manual Savory Sweet Potatoes, Overnight Sausage and Egg Brunch

Savory Sweet Potatoes

2pounds (1 kg) sweet potatoes (about 3 medium), scrubbed, unpeeled, and boiled

1⁄3 cup (75 ml) thinly sliced green onions

1⁄2 teaspoon (2 ml) dried marjoram leaves

Dash cayenne pepper

1⁄3 cup (75 ml) reduced-sodium chicken broth

1⁄2 cup (125 ml) nonfat sour cream

Drain potatoes well; cool slightly. Cut ends from potatoes. Slip off and discard peels.

Place potatoes, onions, marjoram, and pepper in large bowl. Beat on Speed 3 about 10 seconds, or until potatoes are broken up. Add broth. Beat on Speed 6 about 30 seconds, or until smooth. Add sour cream. Beat on Speed 3 about 20 seconds, or until blended. Serve immediately.

Yield: 8 servings (about 1⁄2 cup [125 ml] per serving).

Per serving: About 166 cal, 4 g pro, 36 g carb,

1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.

ENGLISH

Overnight Sausage and Egg Brunch

1pound (500 ml) turkey Italian sausage links, cut into 1⁄4-inch (5 mm) thick slices

1medium onion, chopped

1package (8 oz.)

(225 g) light cream cheese

1teaspoon (5 ml) dried marjoram leaves

1⁄2 teaspoon (2 ml) salt

1⁄4 teaspoon (1 ml) cayenne pepper

1cup (250 ml) fat-free egg substitute

1can (350 ml) (12 oz.) evaporated skimmed milk

9slices French bread, sliced diagonally

1-inch (25 mm) thick

1package (16 oz.) (450 g) frozen chopped broccoli, thawed*

1cup (250 ml) shredded reduced- fat sharp Cheddar cheese

Spray 13 x 9 x 2-inch (330 x 230 x 50 mm) baking dish with no-stick cooking spray.

Place sausage and onion in medium nonstick skillet. Cook over medium heat about 8 minutes, or until sausage is no longer pink in center and onion is tender. Set aside.

Place cream cheese, marjoram, salt, and pepper in medium bowl. Beat on Speed 4 about 20 seconds, or until smooth. Add egg substitute and milk. Beat on Speed 5 about 20 seconds, or until smooth.

Layer bread in baking dish. Top with sausage mixture, broccoli, and Cheddar cheese. Pour cream cheese mixture evenly over top. Cover tightly. Refrigerate at least 8 hours or overnight.

Uncover dish. Bake at 350°F (180°C) for 1 hour 15 minutes, or until knife inserted in center comes out clean.

Yield: 12 servings.

Per serving: About 264 cal, 18 g pro, 17 g carb,

14 g total fat, 5 g sat fat, 55 mg chol, 728 mg sod. *Tip: Rinse broccoli under hot water to thaw. Drain well.

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