Recipe for New Mexican Chicken-Cilantro Sausage Strata 
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Yield:
8 servings
Ingredients:
Amount Ingredient
olive oil cooking spray
1 lb (480 g) purchased low-fat New Mexican chicken-cilantro sausages or
other low-fat chicken or turkey sausages
2 cup (480 ml) 1% low-fat milk
1/2 cup (360 ml) egg substitute
refrigerated butter-flavored cooking spray
3/4 cup (90 g) shredded low-fat sharp cheddar cheese
8 slc good-quality white bread, crusts removed and cut into cubes
Instructions:
Instructions: Remove and discard sausage casings. Crumble the sausage and saute in a nonstick skillet over medium heat until evenly browned, stirring and breaking up any large clumps with a wooden spoon. Using a slotted spoon, transfer the browned sausage to paper towels to thoroughly drain.

In a 1-quart (1 l) measuring cup, whisk together the milk and egg substitute.

Lightly coat a 2-quart (2 l) casserole dish with cooking spray. Place 1/4 cup

(30 g) of the shredded cheese in a self-sealing plastic bag. Refrigerate. Layer 1/3 of the bread cubes on the bottom of the prepared baking dish. Top with half of the browned sausage and 1/4 cup (30 g) of the shredded cheese. Pour 1 cup

(240 ml) of the milk-egg mixture over the top. Repeat the layers, finishing with the final bread layer and the remaining 1 1/2 cups (360 ml) of the milk-egg mixture. Cover with the tomatillo salsa. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees F (180 degrees C, Gas Mark 4). Uncover the casserole. Sprinkle the top with the reserved shredded cheese. Bake until the strata is bubbling and golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes. Remove from the oven and let rest for 10 minutes before serving.

skim milk)

Roasted Tomatillo Salsa

(makes 2 cups)

8 fresh tomatillos, husks removed
1 jalapeno chile pepper, stem and seeds removed olive oil cooking spray
grated zest and juice of 1 lemon

Preheat oven to 350 degrees F (180 degrees C, Gas Mark 4).

Place the tomatillos and jalapeno on a small baking sheet. Lightly spritz with cooking spray. Roast for 20 to 25 minutes, until tomatillos are golden and soft.

Transfer tomatillos and jalapeno to a food processor. Process until smooth. Add the lemon zest and juice. Pulse again to mix.

Use 1 1/2 cups of the salsa as directed above. Refrigerate the remaining salsa to use over grilled fish or chicken.

Per 1/4-cup (60 ml) serving: 13 calories (0% calories from fat), 0 protein, 0

Diabetic exchanges: FREE

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