If you have any recipes or healthy snack suggestions that you would like to share with the other swim and dive families, please email them to me at ggsj236@aol.com.

Egg Casserole  (Ashley Filipowicz '10 & Natalie Filipowicz '15)

12 oz. frozen hash brown potatoes
12 eggs
1 cup cottage cheese
2 cups shredded Jack cheese
1 cup shredded cheddar cheese
2 green onions, sliced (tops too)
1 tsp. salt
1/4 tsp. ground pepper
1 3 oz. bag of Oscar Mayer Real Bacon Bits or Pieces

The night before: Empty the potatoes into a large bowl and cover with hot tap water. Let stand for 5 minutes. Drain in a colander.
Beat eggs slightly, stir in potatoes, cheeses, green onion, bacon and seasonings.
Put into a buttered 9x13 pan, cover tightly with plastic wrap and refrigerate overnight.
In the morning, place the cold, uncovered dish into a cold oven. Bake at 350 degrees for 50-55 minutes. Cut into squares and serve

Greek Pasta Salad with Roasted Vegetables and Feta (Shilpi Sharma '13)

Original Recipe Yield 6 Servings

1 red bell pepper, cut into 1/2 inch pieces
1 yellow bell pepper, chopped
1 medium eggplant, cubed
3 small yellow squash, cut in 1/4 inch slices
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
1/2 cup torn arugula leaves
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
4 ounces crumbled feta cheese
1 (12 ounce) package farfalle pasta

Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.

Nutritional Information
Amount Per Serving Calories: 446 | Total Fat: 19.5g | Cholesterol: 17mg 

Overnight French Toast Casserole (Leah Erlandson '12)

1 1/4 c. whole milk
1 c. half & half
3/4 c. sour cream
1 1/2 t. sugar
1/2 t. cinnamon
1/2 t. nutmeg
8 eggs
Bread to make 2 layers in a 9 x13 pan. (I used Country French and Italian Sweet)

Layer the bread in the pan, fill gaps.
Whisk together the other ingredients.
Pour over top of the bread in pan.
Cover with plastic wrap and refrigerate overnight.
Remove plastic and recover with foil. Bake for 45 minutes to 1 hour at 350`. Remove foil 1/2 way through baking. It will puff up then settle as it cools.
Check for doneness either by touch or toothpick in the center.
Top with “special sauce” - diced bananas mixed with pancake syrup & honey.

 Breakfast Pizza (Elizabeth Morris '07 & Susan Morris '12)

1 pound bulk pork sausage (or apx. 3/4 lb. ham cut into small cubes)
1 tube (8 oz.) refrigerated crescent rolls
4 eggs
2 tablespoons milk
1/8 teaspoon pepper (optional)
1 cup shredded cheddar cheese

Preheat oven to 400 degees.
In a skillet, cook sausage over medium heat until no longer pink; drain well.
Unroll crescent dough into a lightly greased 13 x 9 x 2 inch baking pan. Press dough apx. 1/2 inch up sides of pan; seal seams. Sprinkle with cooked, drained sausage.
In a bowl, beat or wisk the the eggs, milk and pepper (if adding); pour over sausage.
Sprinkle with cheese.
Bake uncovered for 15 - 20 minutes or until the crust is golden brown and the cheese is melted. Let cool for 5 minutes and serve.