HOLIDAY: HANDMADE

INGREDIENTS

Cooking spray 8 large eggs, beaten 2¼ cups 2% milk 2 tsp. dry mustard ¼ tsp. salt Black pepper 1 loaf ciabatta, cut in 1-inch cubes 1 Tbs. finely chopped fresh thyme 6 oz. sliced deli ham, in 1-inch strips 2 cups shredded Gruyère cheese Confectioners’ sugar, for dusting 1 cup red currant jelly, melted

PER SERVING 401 CALORIES, 21g PROTEIN, 14g FAT, 7g SAT. FAT, 47g CARBS, 2g FIBER, 719mg SODIUM MONTE CRISTO STRATA

ACTIVE TIME 25 MINUTES TOTAL TIME 1 HOUR, 15 MINUTES MAKES 10 TO 12 SERVINGS

1. Coat a 9 x 13-inch baking dish with cooking spray. In a medium bowl, whisk together eggs, milk, dry mustard, salt, and a grind of pepper. 2. Arrange half the bread cubes in baking dish in a single layer. Pour half the egg mixture over bread. Top with half the thyme, ham, and cheese. Add remaining bread to egg mixture in bowl; toss well. Arrange bread on top of first layer in baking dish. Pour any remaining egg mixture over top. Top with remaining thyme, ham, and cheese. 3. Cover and refrigerate at least 4 hours, or overnight. Let sit at room temperature 30 minutes before baking. 4. Heat oven to 350°F. Uncover strata. Bake until set and lightly golden, about 45 minutes. Let rest 10 minutes before serving. Dust top with sugar; serve with jelly on the side.

PESTO-AND-EGG BREAKFAST PIZZA Pizza for breakfast? You bet! Scrambled eggs make a fun topping for this kid-friendly dish. To get the recipe, turn to page 79.

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INGREDIENTS

1 qt. 2% Greek yogurt ⅓ cup honey 2½ tsp. vanilla 6 cups mixed berries, halved if large 3 cups low-fat granola GREEK-YOGURT TRIFLE

ACTIVE TIME 20 MINUTES • TOTAL TIME 20 MINUTES • MAKES 12 SERVINGS

1. In a medium bowl, combine yogurt, honey, and vanilla. 2. Spread half the berries over bottom of a large glass bowl. Sprinkle half the granola over berries. Starting at the sides, spoon half the yogurt over granola. Repeat, reserving ¾ cup of the berries for the top of the trifle. Serve immediately.

PER SERVING 215 CALORIES, 10g PROTEIN, 3g FAT, 1g SAT. FAT, 39g CARBS, 4g FIBER, 88mg SODIUM

F O O D S T Y L I N G B Y C A R R I E P U R C E L L P R O P S T Y L I N G B Y B R I A N H E I S E R

SIMPLE BROWN SUGAR & MUSTARD MARINATED PORK TENDERLOIN

1 (1 lb.) pork tenderloin ¼ cup whole grain mustard ¼ cup light brown sugar 2 teaspoons minced thyme 1 yellow onion, thinly sliced salt and pepper to taste Reynolds Wrap® Aluminum Foil DIRECTIONS

1 Preheat oven to 350 degrees F. Season tenderloin with salt and pepper. In a bowl, whisk together mustard, brown sugar and thyme. 2 Place a large sheet of Reynolds Wrap® Aluminum

Foil onto a clean surface. In the center, place onion slices in a single layer and then place pork on top.

Brush with half of the mustard mixture. 3 Double fold top and ends to seal packet, leaving room for heat circulation inside. Transfer packet onto a baking sheet and bake for 25 minutes or until the internal temperature reads 130˚F. 4 Remove from oven. Open packet by cutting along top fold with a sharp knife, allowing steam to escape. Brush with remaining mustard mixture.

Leaving the packet open, broil for 1 minute or until a nice crust forms on top. Remove from oven and allow tenderloin to rest for 10 to 15 minutes before slicing and serving.

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from the Reynolds Kitchens Endless Table visit reynoldskitchens.com and @reynoldskitchens

With just a few simple steps, you can help your kids transform their favorite artwork into sweet keepsake presents that relatives, teachers, and friends will absolutely love.