I love this recipe I adapted from clean eating, or cooking light magazine. Can't remember which one it was now... It's SUPER easy, high in protein and low carb, and it's pretty tasty.
Added bonus, the boys all cheer, actually CHEER when we have it. =) TOUCHDOWN for mama!
You'll need: 5 slices of P28 or 5 cups whole-grain bread-if you can find one with flax in it grab that! Cut the bread into 1 inch "squares"
1 tbsp olive oil
1 pkg low fat turkey sausage. I used the Jeanio Sweet Italian Sausage this time, which is a bit higher in fat, but couldn't find what I typically use.
1/4 cup chopped onions
1 1/2 cup milk - I use almond breeze
1 can green chili's
6 egg whites
1/4 cup Parmesan/ Romano cheese blend
2 tbsp parsley
2 large tomatoes
How to: Preheat oven to 375.
Spray a 9x13 glass dish with non-stick spray and line bottom with bread crumbs.
Remove casings from sausage and brown in skillet along with onion.
Meanwhile, put 1/4 of the milk, and the can of diced green chili's in blender and pulse until finely chopped.
Add remaining milk and egg whites and 1/2 of the cheese and the parsley, pulse until combined.
Pour mixture over top of bread crumbs. Put sausage/onion mix on top. Finish with think layer of tomato slices. Use your hand to press tomatoes down until covered with liquid mixture to moisten. Sprinkle remaining cheese on top of the tomatoes and bake until puffed and golden brown, about 40-45 minutes.
Enjoy the deliciousness!