Breakfast Pizza

• 1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
• ½ cup chopped red bell pepper
• 3 eggs ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 can (8 ounces) refrigerated crescent dinner rolls
• 1 cup frozen Southern-style hash brown potatoes, thawed
• 1 cup (4 ounces) shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 2 green onions, thinly slice

1. Preheat oven to 375°F. Cook sausage and bell pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Remove from skillet; drain.
2. Beat eggs, salt and black pepper in small bowl with wire whisk until well blended. Add to skillet; cook 2-3 minutes or just until set, stirring occasionally.
3. Separate crescent dough into 8 triangles; press onto bottom and up side of 12-inch pizza pan to form crust, firmly pressing seams together to seal. Top with sausage mixture, potatoes, eggs and cheeses.
4. Bake 10-15 minutes or until crust is golden brown. Sprinkle with onions. Cut into 8 wedges to serve.

Yield:

Makes: 8 servings (1 wedge each)

 *Notes* I used Jimmy Dean Turkey Sausage crumbles (entire bag) instead of the tube sausage. It's pre-cooked. I also used refrigerated hashbrowns, Simply Potatoes, instead of frozen.

7 WWPS per serving

 

Broccoli and Sausage Casserole

 

12 oz of Italian Bread, unsliced
1 large garlic clove, peeled and smashed
1 large red onion, cut into thin wedges
4 cups broccoli florets
1 tsp olive oil
12 oz raw turkey sausage, sweet italian variety
1/2 cup chicken broth
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
cooking spray
3/4 cup low-fat, shredded, sharp cheddar cheese

Preheat oven to 400 degrees. Slice bread in half lengthwise; 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 15-20 minutes total. Remove pans from oven and cut bread into 1/2  inch cubes, reduce oven to 350 degrees.

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 7-10 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 the bottom or sides of the 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.

Serves 8
WW points 6

Connie B

Tropical Turkey Meatloaf

INGREDIENTS:
1/2 cup egg substitute
1 (8 ounce) can unsweetened
crushed pineapple, undrained, divided
3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1 cup dry bread crumbs
1 1/2 pounds ground lean turkey
1 tablespoon finely chopped onion
1 green onion, finely chopped
2 teaspoons finely chopped
jalapeno pepper
1 teaspoon honey
1 teaspoon lime juice
1 pinch pepper

DIRECTIONS:
1. In a bowl, combine egg substitute, 1/3 cup pineapple and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Top with 1 tablespoon pineapple. Bake at 350 degrees F for 1-1/4 hours or until a meat thermometer reads 180 degrees F. Let stand 5 minutes before serving. Meanwhile, in a small bowl, combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve with the meat loaf.

8 servings
174 calories 2 g fat 0 fiber
Recipe was copied from the WW message boards

Teriyaki Turkey Burgers

1 1/4 lb. lean ground turkey
1 TB ginger root, fresh, finely chopped
1 TB minced garlic
1 tsp sesame oil
1/4 cup teriyaki sauce
1/4 cup scallions, chopped
1 large egg white
2 TB cilantro, fresh, finely chopped
2 sprays cooking spray
4 reduced calorie hamburger rolls

Preheat a grill (or grill pan) to medium-high.

In a large bowl, combine turkey, ginger, garlic, oil, teriyaki sauce, scallions, cilantro and egg white; mix until just combined. Make for burgers, about 3/4-inch thick each.

Offheat, coat both sides of burgers with cooking spray.

Grill burgers, flipping once, until fully cooked, about 5-7 minutes per side. Lightly toast rolls on the grill.

Serves 4
WW Points Plus Value 9

Notes: The burger mixture will be extremely wet. I found it a bit difficult to form patties, but all the moisture is needed as lean meats can get very dry when cooked. Also, when the recipe says to coat both sides of the burgers with cooking spray...again this is difficult because of the burgers being so wet. I just used EVOO in the pan and it worked well.

Easy as 1-2-3 Alarm Turkey Chili

1 29 oz. can tomato sauce
1 14 oz. can diced tomatoes, drained
1 15 oz. can chili beans (pinto beans in chili sauce), not drained
1 15 oz. can red kidney beans, drained and rinsed
1 cup frozen sliced or chopped carrots
1 cup frozen sweet corn kernels
2 bell peppers (in different colors), chopped
1 large onion, chopped
1 to 3 canned chipolte peppers in adobo sauce, chopped
2 teaspoons chopped garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 lb. raw ground turkey (or substitute beef)
Salt, to taste
Optional topping FF sour cream

Combine all ingredients except turkey/beef and salt in a large bowl. Add 2 teaspoons adobo sauce from the canned chipolte peppers. Mix to combine and coat all beans and veggies with sauce.

Place turkey/beef in the bottom of the crock pot and break up into small chunks. Pour chili mixture on top and mix. Cover and cook on high for 3-4 hrs or low for 7-8 hrs. Stir to distribute turkey/beef. Add salt to taste. If you like, top each serving with a little sour cream.

Makes 12 servings (1 cup servings) WW points 3 (using turkey)
Notes: if you like cilantro, add some chopped cilantro when you add the sour cream before serving.

Vampire Slayer's Chili

Sorry, I forgot to take a pic, but this chili is awesome!!! You've got to try it!! I served mine with corn muffins, YUM-O!! (This is a re-post with corrected points for WW Points Plus)

Vampire Slayer's Chili
1 medium bulb of garlic (about 15 cloves) seperated and peeled
1 lb ground skinless turkey breast
1 (10 oz.) package fresh cremini or white mushrooms cut into quarters (I sliced mine)
1 large onion, chopped
1 (14.5 oz.) canned diced tomatoes in sauce
1 (8 oz.) can tomato sauce, no salt added
1 (15 oz.) can black beans, rinsed and drained
2 TB Ancho chili powder
1 TB sugar (I used brown sugar Splenda blend)
1 TB worcestershire sauce
1/4 teaspoon ground cloves
1/4 cup light sour cream
2 TB chopped fresh cilantro

1. Bring small saucepan halfway filled with water to a boil. Add the garlic; reduce the heat and simmer 2 minutes. Drain. Transfer the garlic to a 5-6 pt. slow cooker.

2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, stirring frequently to break it up, until almost cooked through, about 5 minutes. Transfer to the slow cooker. Add the mushrooms, onion, tomatoes, tomato sauce, beans, chili powder, sugar, worcestershire sauce, and cloves, mix well. Cover and cook until the turkey and vegetables are fork-tender, 4-5 hours on high or 8-10 hrs on low. Serve with the sour cream and cilantro.

Serves 4
Serving size 1 1/2 cups (1 TB sour cream and 1/2 TB chopped cilantro)
WW Points Plus 9