Active Time:  30 Minutes Total Time:  1 Hour 45 Minutes Yield:  6 servings Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe. Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4. RECIPE INGREDIENTS For Custard: 4   large egg whites 4   large eggs 1 cup  skim milk For Seasonings: 2 tablespoons  Dijon mustard 1/4 teaspoon  salt 1/4 teaspoon  freshly ground pepper 1/2 cup  sliced fresh basil For Bread & filling: 4 cups  whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices) 5 cups  chopped arugula, wilted (see Tip) 3/4 cup  chopped artichoke hearts, frozen (thawed) or canned 1 cup  diced cooked chicken sausage (5 ounces) For Topping: 3/4 cup  shredded fontina cheese Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.

Nutrition Facts per Serving Yield: Yield:  6 servings Calories: 272 Fat. Total: 11g Protein: 20g Carbohydrates, Total: 24g Fat, Saturated: 4g Fiber: 5g Cholesterol: 174mg Sodium: 696mg % Cal. from Fat: 36%

Active Time:  10 Minutes Total Time:  45 Minutes Yield:  4 servings, two 6-ounce or one 10-ounce casserole each Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook’s best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side. Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins RECIPE INGREDIENTS 2 4-ounce cans  diced green chiles, drained and patted dry 3/4 cup  frozen corn, thawed and patted dry 4   scallions, thinly sliced 1 cup  shredded reduced-fat cheddar cheese 1 1/2 cups  nonfat milk 6   large egg whites 4   large eggs 1/4 teaspoon  salt

DIRECTIONS Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekin Nutrition Facts per Serving Yield: Yield:  4 servings, two 6-ounce or one 10-ounce casserole each Calories: 217 Fat. Total: 11g Protein: 23g Carbohydrates, Total: 15g Fat, Saturated: 6g Fiber: 1g Cholesterol: 233mg Sodium: 648mg % Cal. from Fat: 46%

Active Time:  10 Minutes Total Time:  45 Minutes Yield:  4 servings, two 6-ounce or one 10-ounce casserole each Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook’s best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side. Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins RECIPE INGREDIENTS 2 4-ounce cans  diced green chiles, drained and patted dry 3/4 cup  frozen corn, thawed and patted dry 4   scallions, thinly sliced 1 cup  shredded reduced-fat cheddar cheese 1 1/2 cups  nonfat milk 6   large egg whites 4   large eggs 1/4 teaspoon  salt

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DIRECTIONS Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekin Nutrition Facts per Serving Yield: Yield:  4 servings, two 6-ounce or one 10-ounce casserole each Calories: 217 Fat. Total: 11g Protein: 23g Carbohydrates, Total: 15g Fat, Saturated: 6g Fiber: 1g Cholesterol: 233mg Sodium: 648mg % Cal. from Fat: 46%

Active Time:  20 Minutes Total Time:  20 Minutes Yield:  4 servings Paprika adds zing to hard-boiled eggs. RECIPE INGREDIENTS 4   hard-boiled eggs, sliced (see Tip) 1 teaspoon  extra-virgin olive oil 1/2 teaspoon  kosher salt 1/2 teaspoon  paprika Tip: To make hard-cooked eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.

DIRECTIONS Dip egg slices in oil and sprinkle with salt and paprika Nutrition Facts per Serving Yield: Yield:  4 servings Calories: 88 Fat. Total: 6g Protein: 6g Carbohydrates, Total: 1g Fat, Saturated: 2g % Cal. from Fat: 61% Cholesterol: 216mg Sodium: 297mg

Active Time:  30 Minutes Total Time:  48 Hours Yield:  20 servings This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers. Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week. | Equipment: Cheesecloth RECIPE INGREDIENTS 1   3-pound wild salmon fillet, bones removed, skin on 1/4 cup  kosher or sea salt 3 tablespoons   sugar 1 tablespoon  freshly grated lemon zest 2 teaspoons  freshly ground pepper 2/3 cup  chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro 1/3 cup  good-quality tequila

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DIRECTIONS Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down. Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon tightly with the cheesecloth. Brush the top of the cheesecloth with tequila, making sure the cloth is evenly moist. Place another baking pan or large plate on top of the salmon (it should be big enough to cover the salmon but small enough to fit inside the larger pan). Place 2 heavy cans inside the smaller pan (or on the plate) to weight it down. Refrigerate for 2 to 3 days to cure. Nutrition Facts per Serving Yield: Yield:  20 servings Calories: 121 Fat. Total: 6g Protein: 11g Carbohydrates, Total: 2g Fat, Saturated: 1g % Cal. from Fat: 45% Cholesterol: 33mg Sodium: 371mg

RECIPE INGREDIENTS 1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups) 8 eggs 3 cups milk 4 teaspoons sugar 1 teaspoon vanilla extract 3/4 teaspoon salt, optional For the Topping: 2 tablespoons butter or margarine, cubed 3 tablespoons sugar 2 teaspoons ground cinnamon maple syrup, optional

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DIRECTIONS Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired. Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.