Easter Recipes

By NEMS Daily Journal

Baked Corn Pudding
1/2 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup milk
1/2 stick butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can whole kernel corn, drained
1 can cream-style corn
In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the whole kernel corn and cream-style corn.
Pour into a greased baking dish. Bake, uncovered, at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean.
Makes 10 servings.
Per serving: 186 calories, 7g fat, 26g carbs, 1g fiber, 4g protein.
(Ginna’s note: When I made this, I used 1/4 cup egg substitute in place of 1 egg, 2 tablespoons of butter instead of half a stick and 1 percent milk instead of whole milk. It was still delicious.)
Savory Asparagus
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
1/4 teaspoon dried tarragon
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon zest
1 tablespoon freshly grated Parmesan cheese
In a large skillet, bring a half-inch of water to a boil. Add asparagus; cover and cook 5 to 7 minutes or until crisp-tender, stirring occasionally.
Meanwhile, in a small bowl, combine oil, tarragon, onion powder, salt and pepper until well blended. Drain asparagus; drizzle with oil mixture and toss to coat. Sprinkle with lemon zest and freshly grated Parmesan cheese.
Makes 4 servings.
Per serving: 75 calories, 7g fat, 3g carbs, 1g fiber, 1g protein.
Red and Green Beans
3/4 cup chopped red bell pepper
1 garlic clove, minced
1 tablespoon canola oil
1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1/2 cup water (may need more)
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1 tablespoon minced chives
1/2 teaspoon salt
1 tablespoon freshly grated Parmesan cheese
In a large skillet, sautampé red pepper and garlic in oil for 2 to 3 minutes until tender. Add green beans, water, savory, chives and salt. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until beans are crisp-tender. Pour into serving dish and sprinkle with Parmesan cheese.
Makes 6 servings.
Per serving: 59 calories, 3g fat, 9g carbs, 4g fiber, 2g protein.
Rosemary Red Potatoes
1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/2 medium onion, cut into chunks
4 teaspoons olive oil
1/2 teaspoon salt
4 to 5 fresh rosemary sprigs
3 tablespoons Dijon mustard
4 teaspoons balsamic vinegar
1 teaspoon fresh lemon juice
Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat.
Arrange potato mixture in a single layer on a 10×15-inch baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450 degrees for 15 to 17 minutes or until garlic is tender.
Remove garlic cloves and cool. Stir potato mixture and bake 8 to 10 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary.
Squeeze softened garlic into a large bowl and mash with a fork. Add mustard, vinegar and lemon juice. (If mixture is too thick, put in a blender and pulse until smooth and creamy.) Place potatoes and mustard mixture in the bowl and stir gently to coat.
Makes 6 servings.
Per serving: 153 calories, 4g fat, 27g carbs, 3g fiber, 4g protein.
(Ginna’s note: These potatoes were also delicious before I added the mustard mixture to them.)

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