Nothing better then having breakfast for dinner...Me being a Southern girl I love some grits, especially cheesy grits. These are great because they are so versatile....you can make it with the sausage or leave it out and serve with a creole shrimp on top or one of my favorites is to have the casserole one night with scrambled eggs. Then the next day I throw some chicken breast in the crock-pot, sprinkle them with kosher salt and some garlic powder, put low-fat cream of chicken soup on top and sprinkle some dried sweet basil and some paprika & cook on low for around 5-6hrs. Then put crock-pot chicken on top of the Grits & Sausage casserole...Now that's some GOOD eats, if you ask me! Now before I get started here don't go dissing the Morning Star Veggie Sausages....I've used these plenty of times and never told Dave or the kids and they really think they are eating the real thing....as long as I keep it my little secret, they'll never know ;)
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6 Morning Star Sausages (microwave to defrost and crumble)
4 cups of water
1/2tsp salt
1 cup of uncooked grits (don't use the individual ones in the packet get the grits that will cook in 5 minutes)
3oz Cabot 75% fat-free cheese, shredded
6 egg whites (egg white/ egg substitute equivalent to 3 eggs)
1/2 cup soy milk (or skim milk)
1/3cup fat-free Parmesan cheese
Heat oven to 350 degrees. Spray 13x9 pan with PAM, set a side.
In a sauce pan, heat water & salt to a boil. Slowly stir in grits, reduce heat. Cover and cook for 5-7 minutes, stir occasionally until thick, remove from heat. Stir in cheese until melted. Then stir in egg whites, milk, and crumbled sausage. Pour grits into the prepared 13x9 dish. Bake uncovered for 25-30 minutes or until center is set, then cool for 10minutes.... Cut into 6 equal pieces and enjoy!
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Nutritional Info - Servings Per Recipe: 6
- Amount Per Serving
- Calories: 230.6
- Total Fat: 4.6 g
- Cholesterol: 5.4 mg
- Sodium: 435.9 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 2.4 g
- Protein: 21.5 g
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