Eat Right at Easter
Want to lighten up Easter brunch this year? Try this healthy and nutritious menu featuring non-traditional dishes along with some springtime fruits and vegetables. Its easy preparation and double dose of flavor will satisfy host and guests!
A Heart-Healthy Main Course
Instead of making a large roast or ham, try salmon for a main course. It’s lower in saturated fat and sodium plus rich in heart-healthy Omega-3 fats. Salmon can be prepared on the grill or baked in the oven. Compared to the time spent carving and slicing a roast, serving up this salmon dish is quick and easy!
4, 5-6 ounce salmon fillets - 2 tbsp Lemon zest
½ cup lemon vinaigrette salad dressing – 2 tbsp olive oil
Sprinkle salmon with salt and pepper. Rub lemon zest and olive oil into fleshy side of salmon. Place salmon on grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Top salmon with lemon vinaigrette. Serve with sliced lemons and fresh parsley.
It’s Not Brunch without the Eggs
This frittata recipe extends whole eggs with egg whites so your guests can enjoy more frittata for less calories and fat!
1/2 cup shredded low-fat cheese – 2 large eggs 3 large egg whites
½ cup chopped onion – ½ cup chopped bell pepper – ¼ tsp Italian seasoning
½ cup – 1 inch slices of asparagus 3 ounces diced Canadian bacon
Preheat broiler. Combine ham, cheese, egg whites and eggs — and whisk. Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered for 3 minutes or until almost set. Sprinkle with 1/4
teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.
Lots of Veggies
In a grill basket toss a colorful variety of vegetables with 2 tablespoons of olive oil and a sprinkle of salt and pepper. Grill until the vegetables are soft and fork tender. If you don’t have a grill basket, you can also roast the vegetables. Here are our favorite vegetables to grill for a springtime Easter brunch: asparagus, zucchini, yellow, red or orange peppers, eggplant, sliced red and yellow onions, and sugar snap peas.
For a warm weather starch try a twist on the classic potato salad. Swap mayonnaise for a more heart-healthy mustard vinaigrette to create a Dijon potato salad. Just whisk all ingredients together and pour over potatoes.
1 tablespoon white-wine vinegar – 1/2 cup chopped fresh parsley salt and pepper
1 tablespoon Dijon mustard – 2 tablespoons olive oil