Slow Cooker Sausage Breakfast Casserole

• 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
• 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
• 2 cup (8 ounces) shredded mozzarella cheese
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
• 6 green onions, sliced
• 12 eggs
• 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

 

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes

Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

BLT Dip

• 1-1/2 pound bacon, cooked, drained, crumbled, and divided
• 2 cups shredded mozzarella cheese
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup cheddar cheese (shredded) or to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder (or to taste)
• 1 tablespoons mustard
• 2 cups chopped seeded tomatoes
• 1-1/2 cup shredded Iceberg lettuce
• pepper and salt to taste
• Toasted bread rounds, crackers, or pita chips.

  

 

1. Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
2. Set aside 3/4 cup crumbled bacon.
3. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Buffalo Chicken Dip

• 1 pkg Reduced Fat philadelphia cream cheese, room temperature.
• 1/2 cup shredded mozzarella or 1/2 cup crumbled bleu cheese
• 1/2 cup Ranch Salad Dressing or Bleu Cheese Dressing
• 2 Cans (12.5 oz) Swanson Premium Chunk Chicken Breast in water, drained
• 1/2 Cup Franks Red Hot

1. Heat oven to 350 degrees
2. Stir the cream cheese in a bowl until it is smooth.
3. Stir in salad dressing, hot sauce, and cheese
4. Stir in chicken
5. Bake for 20 minutes
6. Or you can cook above in Microwave for 5 minutes on high

Direction

Nutritional Values per Serving (per 2 tablespoon):
Calories 65, Total Fat 5g, Sodium 260mg, Total Carbohydrate 1g, Protein 3g

Buffalo Chicken Ranch Crockpot

 

• 3 pounds chicken (Boneless, Skinless Thighs or Breast)
• 1 package Hidden Valley Ranch mix (dry mix)
• 1 12oz bottle Franks Red Hot Buffalo Sauce – Hot Buffalo

If you want it hotter or spicier, you can use any brand of hot sauce, add a 1/2 stick of butter to hot sauce to make Buffalo Sauce.

1. Place chicken in the Crock-Pot
2. Pour Hot Sauce over chicken.
3. Sprinkle Ranch Mix over the top
4. Cook on low for 6-8 hours
5. Shred chicken and serve over whole grain rice.

Another Method:

1. Large Zip Lock Bag
2. Place chicken, hot sauce and ranch mix in bag and marinate overnight, then place entire bag, without the bag of course, into the crockpot and cook as described above.

Pour Franks Red Hot Buffalo Sauce over the chicken, Sprinkle the Hidden Valley Ranch mix over the top.
Cook on medium for 6 hours
Shred the chicken and enjoy

 

Asian Spiced Flank Steak with Pineapple/Pepper Salsa

• 3 Tbsp Low Sodium Soy Sauce
• 1 1/2 Tsp Ginger Root, peeled and grated
• 1 tsp minced Garlic
• 1 lb uncooked lean flank steak, at least 1/2 inch thick

SALSA

• 1 Cup Pineapple, diced
• 1/4 Cup, Sweet Red Peppers, diced
• 2 Tbsp Scallions, diced
• 2 Tsp Low Sodium Soy Sauce
• 1/2 tsp Ginger Root, peeled and Grated

1. In a glass bowl with lid (or a food storage bag), combine first three ingredients. Add steak, turn to coat and cover bowl (or place steak in bag, seal bag and turn to coat); refrigerate at least 30 minutes or overnight.
2. Preheat grill to medium-high.
3. Remove steak from marinade; discard marinade. Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Remove steak to a clean plate; let sit for 5 minutes.
4. Meanwhile, in a small bowl, combine salsa ingredients.
5. Thinly slice steak across grain and serve with salsa.

Serving Size = 3.5 ounces and 1/3 cup salsa
Weight Watchers Points = 5

Yields about 3 1/2 ounces steak and 1/3 cup salsa per serving.

Shrimp with Spicy Tomatoes

• 1 Tbsp EVOO, divided
• 1 lb uncooked shrimp, peeled and deveined.(21 to 25 lb)
• 4 Tbsp minced Garlic, divided
• 3/4 tsp Salt
• 1/2 tsp Crushed Red Pepper or to taste
• 28 ounce can Whole Tomatoes, with juice, crushed by hand
• 1/2 cup fresh basil, chopped

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic and 1/4 teaspoon salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.
2. Heat 1 more teaspoon oil in same skillet over low heat. Add remaining tablespoon garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
3. Add tomatoes and remaining 1/2 teaspoon salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
4. Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 teaspoon oil and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.

 

Weight Watchers Points Plus = 5 Points
Serves 4 3/4 Cup Servings