The holidays are over, and its the time when many of us will start our New Years resolutions and take on a healthier lifestyle.
Just in time, Betty Crocker is out with a new cookbook, 300 Calorie Comfort Food ($19.99, softcover, Houghton Mifflin Harcourt), which takes all of the traditional favorites and lightens them up so they are 300 calories or less per serving. Enter to win a copy at the N&O Lifestyles Facebook page.
Healthy Italian Sausage Egg Bake
3/4 pound lean Italian turkey sausage, casings removed
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 box (9 ounces) frozen chopped spinach, thawed, drained
4 cups frozen country-style shredded hash brown potatoes (from a 30-ounce bag), thawed
2 cups shredded reduced-fat Italian cheese blend (8 ounces)
2 tablespoons grated Parmesan cheese
3/4 cups fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
COOK sausage over medium heat in a 12-inch nonstick skillet for 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper, cook 3 minutes, stirring occasionally. Add garlic, and cook 1 to 2 minutes longer until vegetables are crisp-tender. Stir in spinach.
SPRAY a 13-by-9-inch glass baking dish with nonstick cooking spray. In baking dish, stir together the chopped sausage mixture, potatoes and cheeses. In a medium bowl, beat eggs, milk, basil, salt and pepper. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
HEAT oven to 350 degrees. Bake covered 1 hour. Uncover, bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.
Yield: 12 servings.