Oh yes, it’s going to be one of those weekends in Kelly’s Kitchen! We had our monthly staff breakfast earlier this week, and Mimi who you hear with my traffic each day brought in a Paula Deen recipe for a breakfast casserole. Let me just say it took more willpower than I thought I had not to grab that 9 X 13 pan and just make a run for it. I know Paula’s not exactly known for her light and air concoctions, but we can make it a much healthier dish simply by making the substitutions that take away the fat and calories but not the flavor. And with my beautiful new kitchen from  Floor and Décor, I really enjoy spending time in my favorite room in the house. Just take a look at how it’s changed!

   So back to the casserole; use a turkey sausage instead of pork, lose the whole milk and use a nonfat version. All that bread? Why not go for gluten free or whole grain and the Parmesan cheese is a good low fat choice to begin with. A lower fat version of the grated Cheddar and using less can also lighten the load. The eggs are also an easy fix with using egg substitute. I’ve made a habit out of going to Costco to buy their version, six to a pack for a great deal. Click here for a handy list of lower fat and calorie, but not lower taste ideas.

   Why not try it out this Sunday for brunch?  Make it both ways and see what everyone thinks. It’s always fun to play with our food in Kelly’s Kitchen!

WORDS OF WISDOM FROM KELLY’S KITCHEN

"Bein' rich is having leftovers. Good leftovers make yo' tongue fly outta yo' mouth and smack yo' brains out." – Paula Deen