It’s Easter weekend and with the chaos that is a family gathering, whether you’re hosting or just bringing a dish to share, it’s too easy to just cop out and buy a pre-made dish full of sugars, fats, and calories. We looked up three recipes that are almost too easy to be true that won’t break the bank, or your diet.
Squash Egg-in-the Hole
This recipe is as easy as it is tasty as it is beautiful.
Ingredients:
- 1 Acorn squash
- 4 Eggs
- Salt
- Red pepper
- Bacon bits
- Thyme
Directions:
- Cut an inch off of either end of squash, then slice the center of the squash into three fourth inch rings.
- Natural shape of the acorn squash will create a flower-like shape to the finished product.
- Use a metal spoon to scrape out the seeds and membrane from each piece.
- Brush olive oil on either side of the squash, then place on a greased baking sheet
- Sprinkle with seasoning of choice, salt and red pepper recommended
- Bake for 15 min or until tender, remove from oven
- Crack an egg into a a liquid measuring cup, and using the cup’s spout, pour the egg into the center of squash. Sprinkle with more salt. Repeat for all slices of squash, then put back in the oven at 350 degrees for 12 min, or until eggs are cooked to your liking.
- Garnish with bacon bits and thyme for green.
Roasted Salmon with Thyme and Honey-Mustard Glaze
Delicious and nutritious!
Ingredients:
- 10 thyme sprigs
- 1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed
- 1/4 cup country Dijon mustard
- 2 tablespoons honey
- 1 teaspoon white wine vinegar
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
Directions
- Preheat oven to 450° (232 Celcius)
- Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.
- Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.
- Bake salmon in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.
Carrot Cake Cheese Ball
Skip the peeps, carrots aren’t just for the Easter Bunny!
Ingredients:
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup shredded carrot plus ¼ cup, divided
- ½ cup diced pineapple
- ¼ cup golden raisins
- ¼ cup chopped toasted pecans
- ¼ cup toasted unsweetened coconut flakes
- Carrot greens for garnish
Directions:
- Whisk cream cheese, honey, vanilla, cinnamon and salt in a medium bowl until combined. Stir in 1 cup carrot, pineapple and raisins.
- Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
- Just before serving, combine pecans, coconut and the remaining ¼ cup carrot in a small bowl. Turn the cheese ball out onto a serving plate and form into a carrot shape. Coat with the pecan mixture. Garnish with carrot greens, if desired.