This holiday weekend my sister from another mother, Heather is up visiting from our hometown of Camp Hill, Pa. Because we are both in this Weight Watchers thing together; we've scoured the recipe section of the WW website for ideas to help make it through the 3 day weekend without going off track!
One of our Household staples that I make for a quick & easy dinner at least once a month is the "Stovetop Easy Cheesey Chicken Bake" (It's the one on the back of the box, I'll post the Link below). We found a Weight watchers recipe that is a comprable substitute. Guess what??! It's HALF the Points! The Stove top version = 12 points per serving, Weight Watchers version = 6 Points!! WINNING! The taste test Verdict= Weight watchers version wins hands down!! Roasting the veggies first gives it a nice smokey flavor and not using the cream of chicken soup Stovetops version calls for, kept it from getting soggy and sloppy. Again even Rob said he liked the healthy version best!
I only switched up a couple of things: used Chicken Sausage, because they were out of Turkey sausage at the store. I also bought a loaf of Cheese bread from the bakery section instead of plain, as I figured it would add a little extra cheesey goodness to the overall taste of the recipe. Yea it's probably an extra point but hey, upping the flavor was worth it!
Broccoli and Sausage Casserole
Ingredients
| 12 oz Italian bread, do not use slices; use in loaf form | |
| 2 clove(s) (medium) garlic clove(s), peeled and smashed (or to taste) | |
| 1 large uncooked red onion(s), cut into thin wedges | |
| 4 cup(s) uncooked broccoli, florets | |
| 1 tsp olive oil | |
| 12 oz uncooked turkey sausage(s), 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. Yields 1 piece per serving
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