Happy Monday all! I LOVE LONG Weekends and this weekend felt long in the sense that I got soooo much done! I feel like I really set myself up for success this week by taking today to do a little prepping for it. I bought a Veggie Tray and portioned it into baggies for grab & go snacks. I boiled eggs, prepared breakfasts & lunches. I filled our kitchen with power foods and now I am ready to make MY BIRTHDAY WEEK a fantastic, on track kind of week!
This morning started off when The Husband brought me a Grande FF Decaf Latte (3 points+)
I actually put together a “crockpot” Egg, Sausage & Potato Casserole yesterday at the request of one of my really great friends to have some slow cooker breakfast recipes.
I pondered what to include and then I remembered this Texas-Style Breakfast Casserole that I had made awhile back for a holiday party. It has potatoes, sausage, veggies, eggs and cheese ~ all of my favorite goto breakfast things whether I am eating them straight up or in a burrito.
After spraying my slow cooker with cooking spray (a must with ANY egg dish), I added 2 cups of Ore Ida Western Potatoes. To help reduce the water, thaw them out first.
For a little spicy kick, I added 1/2 cup chopped Sweet Cherry Peppers.
2 Smoked Mozzarella Chicken & Artichoke Sausages, quartered.
1 ear of corn ~ you could add 1 cup of frozen corn, thawed
4 eggs, 3 egg whites, plus 1 cup FF milk seasoned with sea salt, black pepper and a few dashes of hot sauce.
1/2 cup Reduced Fat Sharp Cheddar Cheese…..Cover and cook on low for 5-6 hours.
It doesn’t look pretty, but, it tastes awesome. You get a little heat from the peppers, followed up with the smoky chicken sausage and cheesy potato goodness.
SLOW COOKER EGG, SAUSAGE & POTATO CASSEROLE (print it!)
- 2 cup Western Style Hash Browns, (thawed if frozen)
- 1/2 cup cherry peppers, roughly chopped
- 2 chicken sausage, quartered
- 1 ear corn or 1 cup frozen corn kernels, thawed
- 1 cup fat-free skim milk
- 4 eggs plus 3 egg whites
- sea salt & black pepper to taste
- dashes of hot sauce, optional
- 2 oz low-fat shredded Cheddar cheese
1. Spray your slow cooker with nonstick spray. Add potatoes, peppers, sausage and corn to the slow cooker.
2. Whisk together milks, eggs, salt, pepper and hot sauce. Pour over mixture in crockpot. Top with cheese and cook on low for 5-6 hours, until the eggs are cooked through. The mixture may have water on top and that is ok.
Makes 6 servings, 5 points+ each
Nutritional Information per serving calculated using calorie count.com
Lunch was at Panera ~ I got the half salad and soup!
1/2 BBQ Chicken Salad
"All-natural, antibiotic-free chicken, romaine lettuce, roasted corn, black beans, tortilla strips & BBQ ranch dressing, drizzled with BBQ sauce”
French Onion Soup
Plus an apple as my side…..over chips or BREAD!
The REALLY cool thing about Panera aside from being absolutely delicious, fresh and good for you….you can plug in your meal in their online nutritional calculator to determine the nutrition to calc the points+. My entire meal was 12 points+.
I was originally planning on making this Spaghetti & Meatball Casserole until I saw this Light Baked Spaghetti Recipe in Food Network Magazine. It totally reminded me of a dish my mom used to make for us as kids. The first night was always spaghetti, then, the 2nd night, she would combine the noodles with the sauce, cover it in cheese and bake it into a Spaghetti Pizza.
What can I say ~ I am easily influenced by pictures and recipes at any point during the day. It’s actually a pretty easy recipe to put together.
Saute an onion in olive oil until softened.
Add the garlic and Hot Spicy Turkey Sausage (my substitute).
Once browned, add bell pepper, mushrooms, Italian Seasoning, a pinch of sugar, salt and pepper. Cook until slightly softened.
Instead of crushed tomatoes, I used Trader Joe’s Arrabiata Sauce ~ This is one of the few jarred sauces that tastes homemade.
Add basil and simmer for about 15 minutes to thicken the sauce.
Instead of using shredded mozzarella, I decided to use the Mozzarella Balls I had on hand for big chunks of cheesy goodness!
Layer it up starting with half your pasta….
Half your sauce….
Half your cheeses….
Repeat with the remaining ingredients, tent with foil and bake at 375 for 20 minutes. Remove foil and bake 5 additional minutes.
Allow to site for 5 minutes before slicing into 8 slices.
8 points+ and a total WIN for both of us. I LOVE the spicy kick of the Hot Italian Sausage with Arrabiata Sauce and all the cheesy goodness from both cheeses. This honestly needed nothing else and was completely satisfying.
Served with simply side salads topped with Newman’s Lite Lime Vinaigrette (3 points+)
Oh and I totally set myself up for success this week by preparing breakfast, lunches and snacks for the week…..
Lunches will be……Baked Bacon, Butternut Squash & Polenta Casserole ~ interested?
- B ~ Slow Cooker Egg, Sausage & Potato Casserole (5)
- S ~ Grande Nonfat Latte (3)
- L ~ Panera French Onion Soup, 1/2 BBQ Ck Salad, Apple (12)
- S ~ a few veggie tray veggies and pineapple as I prepped for the week
- D ~ 1 svg Baked Spaghetti (8), 2 cups tossed salad with 1 Tbsp Sunflower Seeds (1), 1 1/2 Tbsp dried berries (1) & 1 Tbsp Newman’s Light Lime Vinaigrette (1)
- DS ~ 3 Dove Chocolate Caramels (3)
- Total ~ 34 Points+