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And the most asked Thanksgiving question is ...
When do we eat? I’m hungry! Is it time to eat now? Well, what CAN we eat now? These are the questions echoing across the country on Thanksgiving Day. Hopefully, you are well rested and prepared for the day. If not, here are a few last minute things to consider so you are ready.
Some of the best advice I heard was, clean out your refrigerator! Make room for all those turkey day items. Besides, just think of the wonderful and colorful items you might find way, way back in the back of the fridge. You might discover a new science project for your kids.
Also, make sure you have all the emergency items in the pantry: canned broth in case the turkey or the stuffing is dry, extra rolls and canned gravy in case something burns, and a box of instant mashed potatoes in case yours turns out gummy or too loose.
Now, to hush up all those “how, when and what” questions. Feed those people a healthy breakfast and they will leave you alone (at least for a little while). Those of you who read my column know I am a fan of slow cookers, especially on busy days. Mix it together, throw it in the crockpot, set the timer and go on to more important chores.
Here is an easy and lighter breakfast casserole that will serve about six. The recipe can be doubled and cooked in about the same amount of time.
• 6 large eggs
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup milk
• 1/2 cup Greek yogurt
• 1/2 tsp. thyme
•1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/3 cup diced or canned mushrooms
• 1 cup (packed) baby spinach
• 1 cup shredded pepper jack cheese
• 1 cup diced ham or cooked crumbled bacon
In a bowl, whisk the eggs, salt, pepper, milk, yogurt, thyme, onion powder and garlic powder together until smooth. Stir in the mushrooms, spinach, cheese and meat.
Spray your slow cooker with non-stick cooking spray. Pour in the mixture and cook covered on high for 60-90 minutes. The eggs should be just set. Remove the lid to keep the condensation from dripping on the casserole, slice and serve.
This is such a versatile recipe. I added fresh asparagus cut into one inch pieces, and feel free to choose any flavor cheese you like. If you don’t have Greek yogurt, substitute sour cream.
There are no potatoes (you’ll have those later with the turkey and gravy), and the meat and cheese amounts can be adjusted, keeping the recipe on the lighter side. However, I loaded mine with bacon and topped with diced green onions and sour cream. Salsa would be a yummy addition as well.
Consider sharing your table and a smile with a neighbor, friend or acquaintance who is alone or in need this holiday season. I hope everyone finds something to be thankful for today and every day.