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Springtime Holiday Recipe Makeovers

The start of spring often brings families together to celebrate. Whether it is Easter or another family gathering you CAN enjoy good food.  We have a wide range of CalorieKing recipe makeovers for holiday brunches, lunches and everything in between.

Cheddar Breakfast SquaresCalorieKing Blog Cheddar Breakfast Squares

This hearty, country breakfast entrée is good for a family breakfast or brunch.


2 tsp buttery spread

2 cup sliced white button mushrooms

1/2 cup sliced green onion, including green tops

6 slices country-style bread, cubed

2 cup shredded, reduced-sodium, reduced-fat Cheddar cheese

2 cup fat-free milk

2 cup egg substitute

1 tsp red or green hot pepper sauce

1 cooking spray


Spray an 8 x 8-inch square glass or ceramic baking dish with cooking spray; set aside.

In a medium skillet over medium heat, melt butter and add mushrooms. Cook mushrooms about 5 minutes or until softened and brown at edges. Stir in green onion; set aside.

Place 1/2 of the bread cubes in prepared baking dish. Scatter 1/2 of the mushroom mixture and 1/2 of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.

In a large bowl, beat milk, egg substitute, and hot pepper sauce until well blended. Pour milk mixture over bread cubes and top with the remaining cheese. Cover with baking dish cover or foil.

Preheat oven to 350ºF. Bake, covered for 45 minutes. Uncover and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5 minutes; cut into squares to serve. Serves nine.

Nutrient Information (Per Serving):

Nutrition Facts
Calories 172 (720 kJ)
Total Fat 6.2g
Sat. Fat 3.8g
Cholesterol 14mg
Sodium 334mg
Carbohydrates 12.4g
Fiber 1.3g
Total Sugars 4.9g
Protein 17g
Calcium 304g

Cherry Oatmeal Bake

Looking for something on the sweeter side for breakfast? Oats and cherries pack a punch in this yummy breakfast or brunch dish.


1/2 cup dried tart cherries

1/2 cup quick oats, uncooked

3 Tbsp sugar

1/8 tsp salt

2 cup skim milk

1/4 cup egg substitute

1/2 tsp almond extract


Preheat oven to 350ºF.

Combine cherries, oats, sugar, and salt in a medium bowl. Stir in milk, egg substitute and almond extract.

Spray four 10-ounce custard cups with non-stick cooking spray. Divide mixture evenly between custard cups.

Place filled cups on baking sheet. Bake in preheated oven 30 to 40 minutes, or until centers are still slightly soft. Serve warm.  Serves four.

Nutritional Info (per serving)

Nutrition Facts
Calories 156 (652 kJ)
Total Fat 0.8g
Sat. Fat 0.3g
Cholesterol 3mg
Sodium 170mg
Carbohydrates 31.3g
Fiber 2.1g
Total Sugars 25.0g
Protein 7.5g
Calcium 161g

Avocado Angel EggsCalorieKing Blog Avocado Angel Eggs

Do you enjoy deviled eggs but want something lighter? Try out this Recipe Makeover for Avocado Angel Eggs. Replacing the high-fat egg yolk and mayonnaise with avocados, and adding additional spices and flavorful vegetables makes these eggs “angelic”.


6 large hard cooked eggs, peeled

1 ripe fresh California Avocado

1/2 Tbsp lemon juice

1/8 Tbsp coarse ground garlic powder

1 Tbsp finely chopped shallots or green onions

1 tsp capers mashed (optional)

24 – 36 slivers of red, yellow and/or green bell pepper (for garnish)


Slice each egg in half lengthwise removing egg yolks (egg yolks can be used in another recipe). Cut avocado in half and remove seed. Peel avocado and cube.

In bowl combine avocado, lemon juice and garlic mashing to blend. Stir in shallots or green onions and capers, if desired.

Fill each egg white with avocado mixture. Garnish with bell pepper. Serves 12 persons.

Nutritional Info (per serving)

Nutrition Facts
Calories 64 (269kJ)
Total Fat 4.9g
Sat. Fat 1.1g
Cholesterol 106mg
Sodium 39mg
Carbohydrates 1.9g
Fiber 1.1g
Total Sugars 0.5g
Protein 3.5g
Calcium 15g

Bunny Hop Salad

A fun, off-beat salad that will “hop” onto your plate!


1 medium Northwest pear, cored and halved

2 Tbsp lemon juice (optional)

4 raisins

2 large almonds, split

12 thin strips carrot

2 miniature marshmallows, halved


Dip the cut side of pears in lemon juice, if desired. Place pear halves on serving plate, cut side down.

Decorate top end of each half with 2 raisins for the eyes, almonds for the ears, 6 carrot strips for the whiskers, and miniature marshmallows for the nose and tail. Serves 2.

Nutritional Info (per serving)

Nutrition Facts
Calories 67 (281 kJ)
Total Fat 0.8g
Sat. Fat 0.0g
Cholesterol 0mg
Sodium 10mg
Carbohydrates 16g
Fiber 3g
Total Sugars 9.8g
Protein 0.8g
Calcium 16g

Idaho Potato Tart

An adventurous and flavorful alternative to scalloped potatoes, this Recipe Makeover trims the calories, fat and carbs of the classic dish.  Idaho Potato Tart adds flavor by replacing regular cheddar cheese with a flavorful herb cheese alternative, fresh herbs and spices. Chicken broth replaces whole milk. Preparing the potatoes with the skin on rather than peeling them, adds fiber and nutrients.


4 large Idaho Potatoes (about 2 lbs), skin on, well scrubbed

1 tsp olive oil

1 5.2 oz. package creamy garlic, herb cheese or 4 oz. package crumbled blue cheese

1 cup diced red bell pepper

1/2 cup minced fresh herb mixture (such as parsley, thyme, oregano and cilantro)

1/2 cup thinly sliced green onions

1 tsp ground black pepper (1 – 2 tsp)

1/2 cup chicken broth

2 Tbsp butter, cut into small pieces


Preheat oven to 425°F.

Slice potatoes very thinly (using a food processor or mandoline) and divide them into three equal parts.

Oil a 10-inch pie pan with the olive oil and layer one-third of the potatoes in the prepared pan. Dot the potatoes with half the cheese, then top with half the red pepper, half the herb mixture, and half the onions. Sprinkle with some of the black pepper.

Place another third of the potatoes on top, layering evenly. Dot with the remaining cheese and cover evenly with remaining red peppers, herbs and green onions. Sprinkle remaining pepper. Finally, top with last third of potatoes, spreading to cover. Pour chicken broth over all; season with pepper and dot with the butter pieces.

Place another pie plate or cake pan on top of the tart, weighting the pan with pie weights or dried beans. Bake in preheated oven for 1 hour. Remove pan with weights and bake tart another 15 minutes or until browned.  Serves 8.

Nutritional Info (per serving)

Nutrition Facts
Calories 214 (896kJ)
Total Fat 8.0g
Sat. Fat 4g
Cholesterol 19mg
Sodium 302mg
Carbohydrates 31g
Fiber 3g
Total Sugars 1.0g
Protein 6g
Calcium 100g

Leg of Lamb with Garlic and RosemaryCalorieKing Blog Leg of Lamb

A delectable, elegant, yet easy-to-make lamb Recipe Makeover is sure to grace your table!  Lamb makes a nice centerpiece for a main meal. By simply replacing a regular, untrimmed leg with a lean, trimmed leg of lamb, this made-over entrée drops the calories and fat. Using fresh instead of dried or ground herbs adds aroma and further brings out the flavor of the lamb.


1 lean leg of lamb, trimmed (approximately 4 1/2 – 6 lbs) *

1 half a lemon

2 garlic cloves, sliced (2-3 cloves)

1 large handful of roughly chopped fresh rosemary

4 Tbsp olive oil

1 pinch each of salt and freshly ground black pepper

1 cup dry red wine


With a sharp knife, make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision.

Squeeze the juice of the lemon over the lamb and then sprinkle with the chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic.

Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non-metal container. Marinate for at least an hour, or overnight if possible.

Roast the leg in a sturdy roasting pan in a preheated oven at 325°F. Allow 10 to 12 minutes per pound plus an extra 20 minutes for pink meat, 13 to 14 minutes per pound plus 20 minutes for medium, and 20 minutes per pound plus 20 minutes for well done.  Serves 20.

Nutritional info (per serving)

Nutrition Facts
Calories 168 (704kJ)
Total Fat 7.5g
Sat. Fat 2g
Cholesterol 73mg
Sodium 91mg
Carbohydrates 0.5g
Fiber 0.2g
Total Sugars 0.0g
Protein 23.3g
Calcium 12.0g

Light and Easy Pear-Strawberry Trifle

“Dress up” your table with this easy, yet fancy looking, fruit-laden dessert!


2 Anjou or Bosc USA pears, pared, cored and thinly sliced

2 Tbsp lemon juice

2 cup coarsely chopped strawberries

2 Tbsp almond-flavored liqueur (optional) *

2 Tbsp orange juice

2 Tbsp honey

1/2 (9-inch) angel food cake (no oil), cut into 1-inch cubes

3 cup low-fat vanilla or lemon flavored yogurt

1 cup diced fresh pineapple *

1/2 Anjou or Bosc USA pear, sliced (additional, for garnish)

3 mint sprigs (for garnish)


Toss pears in lemon juice. Toss strawberries in liqueur. Combine orange juice and honey, mix well.

Layer a deep 2 to 2 1/2-quart glass bowl in the following order: 1/3 of cake cubes sprinkled with 1 tablespoon orange juice mixture, 1 cup yogurt, 1 cup pear slices, 1 cup strawberries, and 1/2 cup pineapple; repeat. Layer remaining cake, sprinkle with remaining orange juice mixture and spread 1 cup yogurt over top.

Cover bowl with plastic wrap and refrigerate for 1 to 4 hours. Garnish with pear slices and mint just before serving. Serve cold.  Serves 12.

Nutritional Info (per serving)

Nutrition Facts
Calories 171 (716kJ)
Total Fat 1.0g
Sat. Fat 0.44g
Cholesterol 4mg
Sodium 144mg
Carbohydrates 38g
Fiber 2g
Total Sugars 27.4g
Protein 4.4g
Calcium 121g