Feed your family something easy before the main meal this Thanksgiving, so you have time to get cooking!
Kristin Andrus shares a menu for the perfect Thanksgiving Brunch.
Spinach and Ham En Croute
2 eggs
1 TB Mustard
2 tsp lemon juice
1 pkg frozen chopped spinach, thawed and well drained
4 hard-cooked eggs, chopped
1 cup chopped ham
1 C shredded Swiss cheese
1 sheet puff pastry
In large bowl, beat 2 eggs well. Set aside 2 t. Blend in mustard and lemon juice. Stir in remaining ingredients until well combined. On lightly floured surface, roll puff pastry into a 15 x 9 inch rectangle. Brush lightly with some of the reserved beaten eggs. Spoon egg/spinach mixture down center of pastry. Fold both sides over to cover. Pinch to seal edges and ends of pastry. Place seam side down on lightly greased baking sheet. Brush top and sides with remaining beaten eggs. Cut 5 diagonal slashes in top. Bake at 425 until golden brown, about 20 minutes.
Overnight oats are a healthy breakfast that can sit out all morning for people to grab at their leisure.
Overnight Oats
1 C Old Fashioned Oats
1 C almond/coconut milk
1 C Plain Greek yogurt
4 TB Chia Seeds
Dash of vanilla extract
Dash of Maple Syrup
Dash of salt
Mix all ingredients, cover, and refrigerate overnight. You may need to add a bit more liquid in the morning to achieve your desired consistency.
Add Toppings:
Berries or favorite fruit
Pomegranate seeds
Coconut flakes
Brown sugar
Slivered Almonds or Pecans
Peanut butter and jelly
Yogurt Parfaits
Greek yogurt
Vanilla Yogurt
Berry Yogurt
Granola- 2-3 kinds
Fruits
Dried fruits
Nuts
Coconut
They key is self serve and little hassle. Set the food out and forget about it so you can get cooking!
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