It is Friday. The end of the work week and the beginning of all things soccer. I love fall weekends. It is even starting to SMELL like fall. I love the smell of fall!
It is the leaves in my yard I could do without.
Last night Nurse Boy and I sat down after a long day, put our feet up, and watched Heidi Klum in all of her Project Runway glory. But, first thing this morning, I discovered that we MISSED the season opener for Survivor. It is only our favorite show and I didn't even know it was on!!! I think my "pretend" job is getting in the way of some very important things in my life... like, TV! Ha!
Another thing I discovered this morning... It is national chicken month. Of course, today's recipe doesn't have an ounce of chicken in it! Can you believe it?! Oh, well. I will just post as planned.
Today I am going to share a favorite brunch casserole recipe. And, yes, I do make it for dinner sometimes. It is also an excellent casserole to take to special occasions.
Blueberry Brunch Casserole
(Can you tell I forgot to take this picture until we had devoured 1/2 of it? Whoops!)
2 cups skim milk
2 (6 oz.) containers nonfat lemon yogurt
1/4 cup sugar
8 oz. day old French bread, cut into 1/2 inch cubes
8 oz. of fat-free cream cheese cut into small pieces and sprinkled with 2 packets of Splenda
2 cups of blueberries (fresh is best)
container of fat free whipped topping
1. Whisk egg whites, eggs, milk, yogurt, and sugar together until well beaten. Add bread cubes and toss to coat completely. Add cream cheese and 1 cup of blueberries. Mix well.
2. Coat a 13x9 pan with cooking spray. Pour egg mixture into the pan, cover, and refrigerate at least one hour or overnight.
3. Bake at 350 degrees for 50-55 minutes. (A knife inserted in the center should come out clean.) Remove from the oven and let stand for about 15 minutes. Garnish with remaining blueberries and whipped topping.
This stuff is so good! You can also use frozen blueberries. I prefer half fresh and half frozen. I discovered that the cream cheese can taste a little bitter in this recipe, which is why I sprinkle 2 packets of Splenda on the brick of cream cheese before I cut it into small pieces.
I hope you have a fabulous weekend! I will leave you with a message from Beth Moore. (I think she is amazing and full of wisdom. Not to mention that I love her accent and want to be her best friend. Seriously, doesn't she seem like someone you would love to spend the day with?!) I pray you will be encouraged.
My Dear Sister,
God has not overlooked you.
He has not ignored you.
He hears every petition
And intimately knows
The heart beneath it.
Give Him full access
To all your longings.
Pray every single day
To become a person who delights in Him.
When it seems to disappear,
Remember to check your JAW.
Are you jealous?
Are you angry?
Are you worried?
Roll it all on Jesus.
He's strong enough to carry it.
Big enough to handle it.
Trust God with all your heart.
Now leave this place
And go into the world
And do some GOOD.