Family Dinner with Weight Watchers: Part IX

Here we go…
Another installment of Family Dinners with Weight Watchers: Part IX
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.
Sometimes it’s a huge success
And sometimes it’s a total flop…

Tonight was my Mom’s turn and on the menu was Broccoli and Sausage Casserole – a recipe featured in last week’s handout Weekly that is given at all Weight Watcher weigh-in and meetings. You can also find this same recipe right on the Weight Watcher Website.

Mom followed the recipe to a *T* and it was relayed to me that this particular dish rates a thumbs up on the easy scale – always a plus in my book!

Taste wise – unexpectedly flavorful, even a little spicy thanks to those delicious red pepper flakes! And I fully admit to being a little confused by this recipe and its combination of ingredients – yet the flavor palette works – go figure!

The best part – this recipe is VERY filling. I found the serving size to be more than enough, if not actually a bit too much. But I always love a little more bang for my buck – if ya know what I mean!

I would serve this dish again and love the initial idea of it being a brunch entrée as suggestion in Weekly

So yes… another success!
Thank you Mom!
And thank you Weight Watchers!

Blessed Be…
♥Cyn♥


Broccoli and Sausage Casserole

Course: main meals
PointsPlus™ Value: 6
Servings: 8
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy

A fabulous go-to entrée for brunch or lunch. Vary the flavors with different types of sausage.


Ingredients
12 oz Italian bread, do not use slices; use in loaf form
2 clove(s) garlic clove(s), peeled and smashed (or to taste) (medium)
1 large red onion(s), cut into thin wedges
4 cup(s) broccoli, florets
1 tsp olive oil
12 oz raw turkey sausage, sweet Italian-variety
1/2 cup(s) canned chicken broth
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1 spray(s) cooking spray
3/4 cup(s) low-fat shredded cheddar cheese, sharp-variety

Instructions
• Preheat oven to 400ºF.
• Slice bread in half length-wise; rub insides with garlic clove. Place bread, open-face, on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15 to 20 minutes total. Remove pans from oven and cut bread into 1/2-inch cubes; reduce oven temperature to 350ºF.
• Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7 to 10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper and red pepper flakes. (Make sure to scrape up any browned bits of food on sides of skillet and stir into mixture.)
• Coat a 9-inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve.