SEARCH RECIPES BY MEAL TYPE

Healthy Eating Recipes

Wake Up Your Tastes Buds

As summer slowly fades and school days loom, many of us Cabot moms find ourselves asking the question, “Will the mad-morning rush be any better this year?” And while we can't deliver teens that hop out of bed or promise traffic jams will take the fall off, we can provide a deliciously different (and healthy) time saving approach to breakfast.

Rather than awaken each morning to rattling the boxes and bowls around your house, we're suggesting a new approach to morning mealtime that defers the work to the night before. Our lightened Breakfast Bake is a reduced-fat version of a staff family favorite recipe. The problem with the traditional recipe was the fat and calories that accompanied it.

“We know that children who eat breakfast do better in school, and as as Mom, I for one want to do everything I can to make that happen,” says Regan Jones, Registered Dietitian for Cabot. According to Jones, the problem with many traditional breakfast choices is that they are short on nutrition and high on sugar, calories and fat.

The result of our re-do: a breakfast option that's calcium and protein rich, ensuring your kids are fueling not only their bodies, but their bones as well. And we think that's something worth waking up for!

Ham and Hash Brown Breakfast Bake

Discarded bacon drippings
Switched to turkey bacon
Switched to reduced-fat soup
Used Cabot 50% Reduced-fat Cheddar and low-fat sour cream
Used low-sodium ham

Ham and Hash Brown Breakfast Bake

Makes 12 servings

Cooking spray
1 teaspoon Cabot Salted Butter
1/2 cup chopped sweet onion
1 red bell pepper, chopped
1 (30-ounce) package frozen country-style hash brown potatoes, thawed
1 (10 3/4-ounce) can reduced-fat cream of chicken soup
1 (16-ounce) container Cabot Light Sour Cream
8 ounces low-sodium ham, chopped
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 turkey or reduced-fat bacon slices, cooked and coarsely chopped
8 ounces Cabot 50% Reduced Fat Cheddar, grated (about 2 cups)

Preheat oven to 350°F. Coat 9-by-13-inch baking dish with cooking spray.
Melt butter in skillet. Add onion and bell pepper; cook over medium-high heat until onions are tender and golden, about 6 minutes.
Squeeze excess moisture from potatoes. In large bowl, combine potatoes, onion mixture and next 6 ingredients (through pepper).
Spoon into prepared baking dish. Cover and bake for 45 minutes.Uncover and sprinkle with bacon and cheese. Bake uncovered for 15 minutes longer or cheese is melted. Let stand for 10 minutes before serving.

Nutrition Analysis
Calories 226, Total Fat 10g, Saturated Fat 5.5g, Sodium 643mg, Carbohydrates 22g, Dietary Fiber 1.5g, Protein 14g, Calcium 262mg