Casseroles

Mixed Fruit Breakfast Casserole

171

This fruit breakfast casserole is packed with a mix of fresh and frozen berries over a coconut milk bread base. This recipe is the perfect amount for serving a small crowd.

4-5 cups diced ½ inch cubes white bread (about ½ loaf) I used Sara Lee Artesano Bread
1¾ cups coconut milk, unsweetened
4 eggs
1 teaspoon coconut extract
¼ cup butter
¼ cup coconut palm sugar
pinch of salt
2 cups mixed frozen berries (partially thawed)
¼ cup coconut flakes, unsweetened
Fresh berries for topping
http://www.thefoodieaffair.com/2016/05/19/mixed-fruit-breakfast-casserole/
See the full directions on my site
Nutritions

Calories
8973

Sodium
633mg
26% DV

Fat
668g
1028% DV

Protein
32g
65% DV

Carbs
123g
42% DV

Fiber
17g
71% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV