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Simple Sunday Recipes

LDS Living staff - January 22, 2011

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Baked Penne with Chicken and Sun Dried Tomatoes. Photo from MarthaStewart.com.

Check out these easy and delicious recipes to make your Sunday meals a breeze.

LDS Living’s article “Ten Ways to Reinvent Your Sunday” offers tips on making the Sabbath your best day of the week. One of the most popular tips was simplifying Sunday meals from the big feast they normally are to something that doesn’t require your whole day. Here are some easy—and delicious!— recipes to make cooking Sunday meals a breeze.

Overnight Breakfast Casseroles
These casseroles are made the Saturday night and are ready to pop into the oven first thing Sunday morning.

Crème Brulee French Toast Casserole
Ingredients
1 large loaf of French bread
8 large eggs
2 1/4 cups milk
1 cup plus 4-5 T sugar
1/4 tsp salt
2 T vanilla extract
1/4 cup orange juice
2 tsp cinnamon
3 T unsalted butter

*To read the full recipe, click here.


Sausage Apple Casserole
Ingredients
1 pkg. Jimmy Dean® Maple Flavor Pork Sausage Roll
6 cups bread cubed into ¾-inch pieces
10 eggs
3 cups milk
1 teaspoon vanilla
2 large granny smith apples, peeled and chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
2 cups shredded cheddar cheese, divided
maple syrup, if desired

*To read the full recipe, click here.


Breakfast Casserole
Ingredients
6 slices of bread torn into bite size chunks
1 tube of breakfast sausage (I used Jimmy Dean's Reduced Fat Pork Sausage)
8 eggs
1 cup milk
1 tsp dry mustard powder
1/2 tsp salt
1/4-1/2 tsp black pepper (depending on your own taste, I added this to the recipe that my mom uses because I LOVE pepper)
1/4 tsp garlic powder
1 1/2 cups shredded cheddar cheese, divided

*To read the full recipe, click here.


Freezer Dinners
Make one of these recipes for dinner during the week, cooking one for now and freezing another for Sunday dinner.

Baked Penne with Chicken and Sun Dried Tomatoes
Ingredients
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

*To read the full recipe, click here.


Chicken Divan
Ingredients
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

*To read the full recipe, click here.


Lasagna Primavera
Ingredients
1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

*To read the full recipe, click here.


Simple Sunday Snacks
These yummy snacks are great for munching on throughout the day. Have your kids fill up on these so you don’t have to cook such a big, extravagant meal.

Ham, Cheese and Fruit Kabobs
Ingredients
Lunch meat, cut into strips
Cubed cheese
Cut up fruit, such as apples, grapes and pineapple

*To read the full recipe, click here.


Easy Parmesan Knots
Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

*To read the full recipe, click here.


Ham and Cheese Crescent Roll Ups
Ingredients
1 (8 ounce) can refrigerated crescent dinner rolls
8 thin slices cooked ham
4 thin slices Cheddar cheese, cut into strips

*To read the full recipe, click here.


Comments 6 comments

1shari said...

04:31 PM
on Jan 22, 2011

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Thank you for the Sunday recipes. One question about the Chicken Divan: What's up with the 1/2 C. white wine? That's kind of a wacky ingredient for an LDS mag isn't it? Funny!

tussockgal said...

04:56 PM
on Jan 22, 2011

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Lovely, thanks. Not too healthy, but if it's all healthy and low fat the rest of the week, even the easy way out would make Sundays special for mom and the rest of the family. 1shari... Wine is not too whacky an ingredient if you consider it's actually a link to Paula Deen's site. We know how to do "interprative cooking", right? ;o)

atg27960 said...

10:02 PM
on Jan 23, 2011

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Thanks for these! And I know PLENTY of LDS folks who have an array of wine or other types of alcohol just for cooking with. There is nothing wrong with using it in cooking as the alcohol burns off. Anyone who shuns the idea must also choose to never eat out as nearly every restaurant will use some form of alcohol in many of their dishes (I managed a restaurant for 10 years and know the industry well). If one is to really avoid this then you should also never eat out! I took many cooking classes as well and learned that the alcohol in many dishes is not for flavoring but rather a chemical need in the recipe.

blingle said...

10:40 PM
on Jan 23, 2011

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atg27960 - I have worked in restaurants as well and alcohol is not always used. I have studied this topic at length and, as a matter of fact, that while the majority of the alcohol evaporates, all of the alcohol does NOT cook out and I choose not to cook with it in my home. I also know which recipes generally call for alcohol and when I eat out if I am not familiar with a dish or it does not list the ingredients I am not ashamed to inquire and choose a different meal if it includes alcohol. It is all a matter of personal choice.

serge said...

05:38 PM
on Jan 26, 2011

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Instead of using white/red wine in recipes, use WELCHS unsweetened grape juice. The outcome tastes the same. How do I know? I am a convert to the church, and have tasted both. WELCHS red juice makes a delicious Boeuf Bourguignon that will fool any wine connaisseur !

sandrar said...

10:28 AM
on Jan 29, 2011

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A simple meal of whole grain bread with leftover chicken or turkey and your favoite veggies for a sandwich is healthy and fun. Growing up I loved bread and milk and fresh home canned peaches.
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