Menu Plan Monday is hosted by Laura at Organizing Junkie.
My challenge this week is going to be to use what I have in the fridge as we will not be eating at home (or planning much) during Christmas week. During that time, the daughter has asked for Chicken Enchiladas, which I will take with me when we visit. We will see my sister and her family, who are vegetarians, and maybe we will have this Artichoke Pizza. We made something similar when she visited last summer, and using the Boboli made it really easy!
The hubby will make his goulash when we visit the son and his family. He has his own secret recipe. I am sure that I will make our holiday breakfast casserole (recipe at bottom). Part of this season does seem to be the good food, don’t you think? And the fellowship. We had a neighbor we had not met visit with a loaf of banana bread, freshly baked. Food is such a good way to reach out!
Monday: Slow Cooker Peppery Potato Soup
Tuesday: Baked Spiced Salmon
Wednesday: Sweet ‘n’ Spicy Pork Chops
Thursday: Advent Supper at church
Friday: Polynesian Roast Beef
Saturday: Leftovers
Low Cholesterol Egg Casserole
(recipe from Love Hunger:Recovery from Food Addiction)
I think lots of families have their own versions of a breakfast casserole like this. This one has been our family’s favorite for many years.
1 lb. turkey sage sausage
2 T. onion, minced
2 T. green bell pepper, minced
1 t. dry mustard
12 slices white or soft whole wheat bread, no crust
2 T. diet margarine
8 oz. reduced fat, sharp cheddar cheese, grated
2 cartons Egg Beaters (equivalent to 8 eggs)
2 c. skim milk
1/2 t. salt
1/4 t. pepper
2 t. Worcestershire sauce
Nonstick cooking spray
Cook sausage in a nonstick skillet. Drain any excess grease. Mix in onion, bell pepper and dry mustard and continue to cook until vegetables are softened. Spread margarine lightly over bread (all crust removed) and place 6 slices in the bottom of an 8″x12″ baking dish sprayed with nonstick cooking spray. Pour sausage mixture over bread and top with cheese. Place remaining 6 slices of bread on top of cheese to form the top layer. Beat Egg Beaters, milk and spices together in a separate mixing bowl. Pour over bread and refrigerate overnight. Bake for 75 minutes at 350. Let this casserole stand for 15 minutes to set before serving. Serves 10.
