Texas-Style Casserole

I found this on the WW website.  It was very easy to make and very tasty.  My only complaint is that the cheese wouldn't really melt.  I am tempted to figure out the points if I used regular cheddar cheese.  But in any case it was yummy.  The other thing is, I didn't have any Turkey Sausage so I just used Turkey Kielbasa.

Texas-Style Casserole
Serves: 6
Points: 5

Ingredients

1 spray(s) olive oil cooking spray
2 cup(s) frozen hash brown potatoes
1 cup(s) frozen corn kernels, thawed
1 cup(s) frozen pepper strips, thawed
8 oz Casual Gourmet Turkey Sausage - Mild Italian, or other brand, thinly sliced
1 cup(s) fat-free skim milk
2 large egg(s)
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup(s) low-fat shredded cheddar cheese

Instructions
 
1) Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.


2) Place potatoes and then vegetables in baking dish; top with sausage.

3) In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.

4) Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.

Southern-Style Fish and Chips

From the WW "Turnaround" Cookbook.  Definitely good for a Friday night dinner!

Southern-Style Fish and Chips
Serves: 4
Points: 7

Ingredients

1 1/4 pound red potatoes, scrubbed
3/4 tsp salt
1/2 tsp freshly ground pepper
1 large egg
1/4 cup cornmeal
2 tbsp finely chopped fresh parsley
4 (5-oz) skinless catfish filets
4 lemon wedges

Instructions

1) Arrange the racks to divided the oven into thirds.  Preheat the oven to 400 degrees.  Spray 2 baking sheets with canola oil nonstick spray.

2) Cut the potatoes into 2 x 1/2-inch sticks; rinse under cold water and pat dry with paper towels.  Spread in a single layer on top of one of the baking sheets, and spray with canola oil nonstick spray.  Bake on the top shelf until gold brown and crisp, about 30 minutes.  Season the potatoes with 1/4 tsp of the salt and 1/4 tsp of the pepper.

3) Meanwhile, lightly beat the egg in a shallow bowl.  On a sheet of wax paper, combine the cornmeal, parsley, the remaining 1/2 tsp salt and 1/4 tsp pepper.  Dip the catfish in the egg, then in the cornmeal mixture, pressing gently to coat.  Place on the second baking sheet and spray lightly with the nonstick spray. Bake on the bottom shelf until golden brown and just opaque in the center, 10-15 minutes.  Serve with the potatoes and lemon.

Cheeseburger Casserole

Just the name of this dish would make anyone drool. But once you make it, not only will you be drooling, you'll be wanting more!


Note, when I made this I thought it needed more cheese sauce. The recipe I am providing is the original recipe so the points are for that. Should you decided to make more cheese sauce, remember to add up the extra points and divide it among the servings!!!


Cheeseburger Casserole
Serves: 6
Points: 4


Ingredients


2 sprays cooking spray
2 large Yukon Gold potatoes, boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small onion, chopped
1 small green pepper, chopped
1 cup mushrooms, sliced
1 pound lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Cheese Product (I have been having a tough time finding this lately)
1/4 cup low-fat evaporated milk (I think I have only been able to find fat-free so I have used that)
1/8 tsp crushed red pepper flakes
8 items baked low-fat tortilla chips, crushed



1. Preheat oven to 350 degrees. Coat a 9-inch square baking dish with cooking spray


2. Peel and thinly slice potatoes, layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes, remove baking dish from oven and set aside.


3. While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook stirring frequently, until vegetables are tender, about 7-10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skilletl cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine, spread mixture over potatoes in baking dish.

4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces.

Au Gratin Potatoes

Au Gratin Potatoes
Serves: 8
Points: 3

Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

Instructions
1) Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

2) Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil.

3) Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface.

4) Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

5) Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes.

6) Allow to cool for 5 minutes before slicing into 8 pieces