| 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 | T | Minced fresh parsley |
| 1/4 | t | Salt |
| 1/4 | t | Garlic powder |
| 1/8 | t | 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 [email protected] on Jan 28, 1997.
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