When planning a brunch menu for entertaining at home, I first decide whether the brunch meal is breakfast or lunch. This way nobody ends up with blueberry blintzes and beef stroganoff on the same plate.
These low-fat chicken sausage patties are perfect for a breakfast-style brunch on chilly fall and winter mornings. I like to serve them with whole-wheat pancakes or waffles for a healthful, hearty meal. They are easy to make, and the cooked sausage patties can be frozen in individual freezer bags so they can easily be reheated in a microwave. These sausage patties are also great in sandwiches or crumbled over pasta, pizzas, salads and soups.
CHICKEN SAUSAGE
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 20 patties
1 pound ground chicken breast without skin
1 egg white
1 apple, peeled, finely chopped
1 cup finely chopped onion
1/2 teaspoon each: salt, freshly ground pepper
1 cup apple juice
1. Combine chicken and egg white in large bowl; mix well. Add chopped apple, onion, salt and pepper; mix well.
2. Divide mixture into 20 balls, about 2 tablespoons each. Place balls on flat surface, cover with plastic wrap and flatten balls into 1/4-inch-thick patties.
3. Heat large non-stick skillet over high heat. Place half of the patties in hot skillet with 1/2 cup of the apple juice. Cook each side until apple juice evaporates and patties are firm and browned, 5 minutes. Repeat with remaining patties and apple juice. Serve warm.
Nutrition information per patty:
Calories …………. 45 Fat ……….. 1.9 g Saturated fat .. 0.6 g
% calories from fat .. 37 Cholesterol … 18 mg Sodium ……… 80 mg
Carbohydrates ….. 3.1 g Protein ……. 4.3 g Fiber ………. 0.3 g
Q–This is my mother’s recipe for a very good, portable chocolate snack cake. Can you decrease the fat? Thank you.
— Marianne Stephens, Brier, Wash.
TEXAS CAKE
Preparation time: 40 minutes
Cooking time: 20 minutes
Yield: 20 servings
2 cups each: sugar, flour
1/2 cup each: margarine, shortening
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon each: vanilla extract, baking soda
1/4 teaspoon salt
Icing:
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1/2 cup margarine
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 pound confectioners’ sugar
Chopped nuts, optional
1. Heat oven to 400 degrees. Mix sugar and flour in large bowl. Put margarine, shortening, water and cocoa powder in medium saucepan; heat to boil. Pour over dry ingredients; mix well. Add buttermilk, eggs, vanilla, baking soda and salt; mix well.
2. Pour batter into ungreased 10 1/2-by-15 1/2-inch jellyroll pan. Bake 20 minutes or until toothpick in center comes out clean.
3. For icing, heat margarine, milk, cocoa powder and vanilla to a boil in small saucepan. Beat in confectioners’ sugar. If desired, stir in nuts. Spread immediately on warm cake. Cool on rack.
Nutrition information per serving:
Calories ………… 355 Fat ………… 15 g Saturated fat … 3.3 g
% calories from fat .. 38 Cholesterol … 20 mg Sodium ……… 215 mg
Carbohydrates …… 54 g Protein ……. 2.8 g Fiber …………. 1 g
A–Your mother’s recipe is a popular one indeed. I have also heard it called buttermilk brownies and Texas sheet cake–and it is delicious by any name. I lightened it by cutting the fat in half, using less sugar and replacing the eggs with egg substitute.
REVISED TEXAS CAKE
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 20 servings
1 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
1/2 cup butter
1 cup water
1/4 cup unsweetened cocoa powder
3/4 cup buttermilk
1/2 cup egg substitute
1 teaspoon each: vanilla extract, baking soda
Icing:
1/4 cup each: butter, non-fat milk, unsweetened cocoa powder
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar
Chopped nuts, optional
1. Heat oven to 400 degrees. Combine sugar and flour in large bowl. Place butter, water and cocoa powder in medium saucepan over medium heat; heat to boil. Pour over dry ingredients; mix well. Add buttermilk, egg substitute, vanilla and baking soda.
2. Pour batter into 10 1/2-by-15 1/2 jellyroll pan sprayed with non-stick cooking spray. Bake 18-20 minutes or until toothpick inserted in center comes out clean. While cake is baking, make icing.
3. Heat butter, milk, cocoa powder and vanilla to boiling in small saucepan. Beat in confectioners’ sugar. If desired, stir in nuts. Spread immediately on warm cake. Cool on a wire rack.
Nutrition information per serving:
Calories ………… 235 Fat ………… 8 g Saturated fat .. 4.6 g
% calories from fat .. 29 Cholesterol .. 19 mg Sodium …….. 155 mg
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Carbohydrates …… 40 g Protein …… 2.9 g Fiber ………… 1 g
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