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 Bread, Italian, do not use slices; use in loaf form
2 clove(s) Garlic, fresh, peeled and smashed (or to taste)
1 large Onion(s), red, raw, cut into thin wedges
4 cup(s) Broccoli, uncooked, florets
1 tsp Oil, olive
12 oz Sausage, turkey, raw, sweet Italian-variety
½ cup(s) Chicken broth, canned
½ tsp Salt, table
¼ tsp Pepper, black
¼ tsp Pepper flakes, red, crushed
1 spray(s) Cooking spray
¾ cup(s) Cheese, Cheddar, shredded, low-fat, sharp-variety
Instructions
1. Preheat oven to 400ºF.
2. 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.
3. 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.)
4. 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
Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450. Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.) Arrange eggplant onto baking sheets. Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side. Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices. Top with 1 T cheese mixture and spinach leaves. Repeat layers. Bake until cheese is melted 8-10 mins.
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