| 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 igor@digex.net on Jan 28,
1997.
A Message from our Provider:
“Better to face the truth now, than after death”