Archive for December, 2012


Oxmoor House

Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the freezer section of the supermarket with other breakfast meats.

Yield: 12 servings (serving size: about 1 cup)
Total: 9 Hours, 43 Minutes

Recipe Time

Hands On: 18 Minutes

Total: 9 Hours, 43 Minutes

Ingredients

  • 1 teaspoon canola oil
  • 12 ounces turkey breakfast sausage $
  • 2 cups 1% low-fat milk
  • 2 cups egg substitute
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 3 large eggs $
  • 16 (1-ounce) slices white bread
  • 1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese $
  • Cooking spray

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
  2. 2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
  3. 3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
  4. 4. Preheat oven to 350°.
  5. 5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

Kathy Kitchens Downie, RD, Cooking Light
APRIL 2008

Nutritional Information Amount per serving

  • Calories: 245
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.5g
  • Carbohydrate: 20.4g
  • Fiber: 0.8g
  • Cholesterol: 84mg
  • Iron: 2.5mg
  • Sodium: 609mg
  • Calcium: 185mg
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Slow-Cooker Curried Chicken With Ginger and YogurtJosé Picayo

Serves 6| Hands-On Time: 15m| Total Time: 8hr 15m

Ingredients

Directions

  1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
  2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

By Abigail Chipley , March, 2011

Recipe shared from Real Simple

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