| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Turkey breakfast sausage |
| 1 1/2 |
c |
1% low-fat milk |
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Quick-cooking grits |
| 3/4 |
c |
Shredded reduced-fat sharp cheddar cheese, (3 ounces) |
| 3 |
tb |
Minced fresh parsley |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Black pepper |
| 1 |
ds |
Ground red pepper |
| 3 |
|
Egg whites |
|
|
Vegetable cooking spray |
| 2 |
c |
Red bell pepper strips |
INSTRUCTIONS
Cook sausage in a nonstick skillet over medium-high heat until browned,
stirring to crumble. Drain and set aside.
Combine milk and water in a saucepan; bring to a boil over medium-high
heat. Stir in grits; cover, reduce heat, and simmer 7 minutes or until
thickened, stirring frequently. Combine grits mixture, sausage, cheese,
parsley, salt, garlic, and peppers in a large bowl; set aside.
Beat egg whites (at room temperature) at high speed of a mixer until stiff
peaks form. Gently stir one-fourth of egg whites into grits mixture; gently
fold in remaining egg whites. Spoon mixture into a 1-1/2-quart casserole
coated with cooking spray. Bake at 375 degrees for 25 minutes or until set
and lightly browned.
Place a medium nonstick skillet over medium-high heat until hot. Add bell
pepper, and saute 4 minutes or until tender; serve warm with grits. Yield:
6 servings (serving size: 1 cup grits and 1/3 cup bell pepper).
Per serving: 312 Calories; 17g Fat (52% calories from fat); 14g Protein;
22g Carbohydrate; 31mg Cholesterol; 490mg Sodium
Recipe by: Cooking Light, April 1995, page 96
Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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