It's been so busy around here that I haven't had a lot of time for my blog :( I'm sorry that I'm not as present as I should be. Work has been overtime with things to do, which are amazing but leave a little free time and in the free time I'm running to the gym for my classes and the boys classes. So here is a quick meal that I made that was a hit, hope you enjoy!
I found this Sausage & Stuffing Brunch Bake on my favorite site Emily Bites, she makes cooking meals that satisfy but don't make me feel like the hour in the gym was a waste.
INGREDIENTS:
- 1 lb hot Italian turkey or chicken sausage, casings removed
- 1 small onion, diced small
- 8 oz mushrooms, diced
- 2 cloves garlic, minced
- 4 cups herb seasoned stuffing mix (I used Pepperidge Farms)
- ½ cup fat free reduced sodium chicken broth
- 2 tablespoons light butter, melted
- 5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
- 2 cups skim milk
- 16 oz carton fat free egg substitute
- ½ teaspoon black pepper
DIRECTIONS:
- Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
- Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.
- Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.
- Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.
WEIGHT WATCHERS POINTS PLUS:7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
263 calories, 25 g carbs, 8 g fat, 23 g protein, 2 g fiber (from myfitnesspal.com)
263 calories, 25 g carbs, 8 g fat, 23 g protein, 2 g fiber (from myfitnesspal.com)
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i try to make these things and for some reason my husband cant eat them. i have tried one with bisquick.
ReplyDeleteThat sounds so good. And only 7 points? Awesome.
ReplyDeleteThat sounds delicious and we are huge fans of Pepperidge Farm Stuffing.
ReplyDeleteSo your boys liked it too? I think I would love it, but not sure about my super picky kids! Good for you for hitting the gym...I'm doing pretty good with the exercise...it's the eating that I suck at! (Well, actually I'm really good at it, which is the problem. haha)
ReplyDeleteI love, love, love your blog name. When I was about 9 years old I ran away from home and left a note. When I came back about an hour later my mother handed me my note with big red corrections on it and told me to rewrite it. She was a 6th grade teacher. Needless to say I never left a note again when I ran away. Thanks for the recipe. I will be sure to use it.
ReplyDeleteThis would be great for Sunday brunch!
ReplyDeleteThanks for joining the #HomeMattersParty - we hope to see you again next week. :)